Prayogi, Dian (2017) Pengembangan potensi wisata kuliner Kota Malang berbasis sumber daya lokal. Jurnal Pariwisata Pesona, 2 (1). ISSN 1410-7252

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Abstract

Actually, Malang has so many culinary riches. Unfortunately, it has not been package with a good packaging to catch tourist’s interest. In term of human resources, Malang has various human resourses and available in every corner of the city. The development of culinary tourism in Malang based on local produce has the purpose to raise the image of local based food in Malang so it become society’s preference and be able to compete with modern food. The type of this research is Research and Development. The data collection is done by field research and reference study to search and type of production result who produce by Malang society. The procedure of data collection are: (1) identified Malang local food resources, (2) identified recipes, (3) processing production result suitable with recipe, (4) Culinary that has been produced. Through this data collection, the result from research step I is recipes which can applied to the society into the next research. Malang has local produce potential which are crops and horticulture. However, from the observation result in Malang especially Kelurahan Mulyorejo, Kasin, Samaan, Bunulrejo and Lowokwaru they have some crops cultivated by the local farmer, such as: sweet potatoes, cassava, corn, kelor leaves and marqiusa. From the recipes development there are some result for processed food like sweet potatoes schotel, sweet potatoes chocolate smoothies, dendeng ubi, cenbiun, cassava spaghetti, ketupat singkong, cassava leaves rollade, kelor meatball, tempe kelor steak, kelor shrimp roll, semar anget and jus mamor kopyor. Based on the research result show that Malang local produce is very potential to develop. Culinary tourism development is crucial to do since is one of tourism activities is culture, especially food which is become one of the tourist’s attraction.

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