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Gastrodiplomacy as Optimization of the Sustainable Tourism Sector in Pati Regency

Economic Education Analysis Journal · Vol. 13 No. 2 (2024) · hlm. 141–150

DOI
10.15294/qsp2v580
ISSN
2502-356X, 2252-6544
Terbit
2024-06-29
Penerbit
Universitas Negeri Semarang
Bahasa
eng

Abstrak

The gastrodiplomacy model is an important effort to introduce, promote and develop sustainable tourism nationally and in the regions. The gastrodiplomacy model is a humanistic approach and promotion of the wealth, uniqueness and characteristics of a region, including tourist destinations, through culinary or food. The integration carried out is focused on the culinary sector while still prioritizing tourism, environmental, social and economic elements. The main problem in tourism development is the absence of an effective, efficient, sustainable, integrated and sustainable gastrodiplomacy model based on superior regional culinary delights. In fact, every tourist destination is very synonymous with the culinary sector as souvenirs/souvenirs which also serve as a medium for gastrodiplomacy for tourists. Based on these problems, the aim of this research is to analyze and conduct studies related to gastrodiplomacy in optimizing sustainable tourism in Pati Regency. The urgency of this research is that the gastrodiplomacy model is very suitable in efforts to introduce and promote local wisdom, especially in the tourism sector, to both domestic and foreign communities through culinary delights. This research uses a qualitative approach using interview techniques, observation, documentation, demonstration and Focus Group Discussion (FGD). Research stages include introduction, implementation and evaluation.

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  • State University of Semarang
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Rekan penulisOrganisasiArtikel bersama
Nina OktarinaAfiliasi tidak diketahui2
Amin PujiatiAfiliasi tidak diketahui2
Nina FarlianaState University of Semarang1
Nina OktarinaState University of Semarang1
Wijang SakitriAfiliasi tidak diketahui1
WidiyantoAfiliasi tidak diketahui1
Inaya Sari MelatiState University of Semarang1
Via AmaliaAfiliasi tidak diketahui1
Sugiyo -Afiliasi tidak diketahui1
Saleh RusmanAfiliasi tidak diketahui1
Jarot Tri Bowo SantosoAfiliasi tidak diketahui1
Ichtiar Adhi FauziAfiliasi tidak diketahui1
Sri LiawatiAfiliasi tidak diketahui1
Irfatur RosyadaAfiliasi tidak diketahui1
Dorojatun PrihandonoAfiliasi tidak diketahui1
Hafizhah Zahra FarhaniAfiliasi tidak diketahui1
Wikan Nur WijayantoAfiliasi tidak diketahui1
Euis Rachmawati AzizahAfiliasi tidak diketahui1
Amir MahmudAfiliasi tidak diketahui1
Agus WahyudinAfiliasi tidak diketahui1
Sandy AriefAfiliasi tidak diketahui1
Zalma Niendya PangestikaAfiliasi tidak diketahui1
Ika Prima MelyanaAfiliasi tidak diketahui1
Sunarto .Afiliasi tidak diketahui1
Idhar -Afiliasi tidak diketahui1
Muhammad JazuliAfiliasi tidak diketahui1
Yuni SupraptoAfiliasi tidak diketahui1
safrida wardaniAfiliasi tidak diketahui1

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Sumber metadata: OAI-PMH (metadata jurnal) https://journal.unnes.ac.id/journals/eeaj/oai, pertama di-harvest 5 Nov 2026, terakhir terlihat 5 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en">Gastrodiplomacy as Optimization of the Sustainable Tourism Sector in Pati Regency</dc:title>
	<dc:creator xml:lang="en">Safitri, Desy Ayu </dc:creator>
	<dc:creator xml:lang="en">Rusdarti</dc:creator>
	<dc:subject xml:lang="en">Culinary</dc:subject>
	<dc:subject xml:lang="en">Economic Growth</dc:subject>
	<dc:subject xml:lang="en">Gastrodiplomacy</dc:subject>
	<dc:subject xml:lang="en">Sustainable Tourism</dc:subject>
	<dc:subject xml:lang="en">Tourist Destinations</dc:subject>
	<dc:description xml:lang="en">The gastrodiplomacy model is an important effort to introduce, promote and develop sustainable tourism nationally and in the regions. The gastrodiplomacy model is a humanistic approach and promotion of the wealth, uniqueness and characteristics of a region, including tourist destinations, through culinary or food. The integration carried out is focused on the culinary sector while still prioritizing tourism, environmental, social and economic elements. The main problem in tourism development is the absence of an effective, efficient, sustainable, integrated and sustainable gastrodiplomacy model based on superior regional culinary delights. In fact, every tourist destination is very synonymous with the culinary sector as souvenirs/souvenirs which also serve as a medium for gastrodiplomacy for tourists. Based on these problems, the aim of this research is to analyze and conduct studies related to gastrodiplomacy in optimizing sustainable tourism in Pati Regency. The urgency of this research is that the gastrodiplomacy model is very suitable in efforts to introduce and promote local wisdom, especially in the tourism sector, to both domestic and foreign communities through culinary delights. This research uses a qualitative approach using interview techniques, observation, documentation, demonstration and Focus Group Discussion (FGD). Research stages include introduction, implementation and evaluation.</dc:description>
	<dc:publisher xml:lang="en">Universitas Negeri Semarang</dc:publisher>
	<dc:date>2024-06-29</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unnes.ac.id/journals/eeaj/article/view/4029</dc:identifier>
	<dc:identifier>10.15294/qsp2v580</dc:identifier>
	<dc:source xml:lang="en">Economic Education Analysis Journal; Vol. 13 No. 2 (2024): Economic Education Analysis Journal; 141-150</dc:source>
	<dc:source>2502-356X</dc:source>
	<dc:source>2252-6544</dc:source>
	<dc:source>10.15294/z2h91q28</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.unnes.ac.id/journals/eeaj/article/view/4029/770</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2024 Economic Education Analysis Journal</dc:rights>
</oai_dc:dc>