Strategi Pengembangan Pariwisata Gastronomi Kota Salatiga Menuju Kota Kreatif Gastronomi

Laily, Ema Rose (2026) Strategi Pengembangan Pariwisata Gastronomi Kota Salatiga Menuju Kota Kreatif Gastronomi. Other thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Kota Salatiga memiliki potensi besar dalam pengembangan pariwisata gastronomi yang didukung oleh keberagaman kuliner khas, warisan budaya multikultural, komoditas pangan lokal, serta pengakuan sebagai salah satu Kota Kreatif Kuliner Indonesia. Namun, potensi tersebut belum dimanfaatkan secara optimal untuk mendukung terwujudnya Kota Salatiga sebagai Kota Kreatif Gastronomi. Penelitian ini bertujuan merumuskan strategi pengembangan pariwisata gastronomi berbasis potensi lokal menuju Kota Kreatif Gastronomi. Penelitian ini menggunakan pendekatan rasionalistik dengan metode campuran (mixed method). Analisis dilakukan menggunakan Content Analysis (CA), Internal Factor Analysis Summary (IFAS), External Factor Analysis Summary (EFAS), dan Strengths, Weaknesses, Opportunities, Threats (SWOT). Content Analysis digunakan untuk mengidentifikasi faktor internal dan faktor eksternal berdasarkan dimensi UNESCO Creative Cities Network (UCCN) bidang Gastronomi. Faktor-faktor tersebut selanjutnya dianalisis menggunakan matriks IFAS dan EFAS sebagai dasar perumusan strategi melalui analisis SWOT. Pengumpulan data dilakukan melalui observasi, wawancara mendalam, dokumentasi, dan penyebaran kuesioner kepada pemangku kepentingan yang dipilih menggunakan teknik purposive sampling. Hasil penelitian mengidentifikasi 19 faktor kekuatan, 29 faktor kelemahan, 11 faktor peluang, dan 2 faktor ancaman yang memengaruhi pengembangan pariwisata gastronomi Kota Salatiga. Berdasarkan hasil analisis SWOT dirumuskan strategi pengembangan dengan prioritas utama berupa pengembangan sentra gastronomi sebagai pusat aktivitas pariwisata gastronomi. Prioritas berikutnya meliputi penguatan tata kelola dan kelembagaan, penguatan identitas gastronomi melalui branding dan promosi, pengembangan produk gastronomi serta rantai pasok berbasis komoditas lokal, dan peningkatan kualitas amenitas, aksesibilitas, kapasitas pelaku usaha, serta paket wisata gastronomi yang terintegrasi. Strategi tersebut diharapkan menjadi rekomendasi bagi Pemerintah Kota Salatiga dan para pemangku kepentingan dalam mengembangkan pariwisata gastronomi yang berdaya saing dan berkelanjutan guna mendukung terwujudnya Kota Salatiga sebagai Kota Kreatif Gastronomi.
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Salatiga City has considerable potential for gastronomic tourism development, supported by its diverse culinary heritage, multicultural cultural assets, local food commodities, and its recognition as one of Indonesia's Creative Culinary Cities. However, these potentials have not been optimally utilized to strengthen the city's competitiveness and support its aspiration to become a UNESCO Creative City of Gastronomy. Therefore, this study aims to formulate a gastronomic tourism development strategy based on local potential to support Salatiga's transformation into a Creative City of Gastronomy. This study employed a rationalistic approach using a mixed-method design. The analysis consisted of Content Analysis (CA), Internal Factor Analysis Summary (IFAS), External Factor Analysis Summary (EFAS), and Strengths, Weaknesses, Opportunities, and Threats (SWOT) analysis. Content Analysis was conducted to identify the internal and external factors influencing gastronomic tourism development based on the UNESCO Creative Cities Network (UCCN) Gastronomy dimensions. These factors were subsequently analyzed using the IFAS and EFAS matrices as the basis for formulating development strategies through SWOT analysis. Data were collected through observation, in-depth interviews, documentation, and questionnaires administered to purposively selected stakeholders. The findings identified 19 strengths, 29 weaknesses, 11 opportunities, and 2 threats affecting gastronomic tourism development in Salatiga City. Based on the SWOT analysis, the proposed strategies prioritize the development of a gastronomic hub as the primary strategy, followed by strengthening governance and institutional capacity, reinforcing gastronomic identity through branding and promotion, developing gastronomic products and local commodity-based supply chains, and improving tourism amenities, accessibility, capacity building for stakeholders, and integrated gastronomic tourism packages. These strategies are expected to provide practical recommendations for the Salatiga City Government and other stakeholders in developing a competitive and sustainable gastronomic tourism sector while supporting Salatiga's aspiration to become a UNESCO Creative City of Gastronomy.

Item Type:	Thesis (Other)
Uncontrolled Keywords:	Pariwisata Gastronomi, Kota Kreatif Gastronomi, IFAS, EFAS, SWOT Gastronomy Tourism, Creative City of Gastronomy, IFAS, EFAS, SWOT
Subjects:	G Geography. Anthropology. Recreation > G Geography (General) > G155 Tourism
Divisions:	Faculty of Civil, Planning, and Geo Engineering (CIVPLAN) > Regional & Urban Planning > 35201-(S1) Undergraduate Thesis
Depositing User:	Ema Rose Laily
Date Deposited:	05 Aug 2026 04:02
Last Modified:	05 Aug 2026 04:02
URI:	http://repository.its.ac.id/id/eprint/142871

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