Pendampingan Pemanfaatan Pangan Lokal sebagai Produk Kuliner Desa Wisata Langda, Kabupaten Enrekang

Sun, 05 May 2024 04:24:37 +0000

The Culinary Arts Study Program, Politeknik Pariwisata Makassar, emphasizes the significance of active community participation in village development by implementing a community-based tourism (CBT) approach. This method aims to attain more sustainable outcomes and generate favorable social and economic effects. The study was carried out at Langda Tourism Village, located in Enrekang Regency, South Sulawesi, Indonesia. This village has significant prospects for the development of community-based tourism. The primary factor in creating sustainable tourism is to engage local communities with a high degree of ownership and active engagement. The technical mentoring activities conducted by the Culinary Arts Study Program have effectively enhanced the community's knowledge and expertise in utilizing local ingredients to create gourmet goods. The evaluation results indicate that participants expressed high satisfaction, which offers valuable insights for organizers to enhance the quality of future activities. This activity implies that it has the potential to boost tourism in Langda Village by creating sustainable local culinary goods. This can improve the local economy and make the village more attractive to tourists at both regional and national levels. Ultimately, the implementation of the community-based tourism strategy has effectively enhanced the local tourism capacity and has the potential to transform Langda Village into a more appealing and competitive tourism hotspot in the coming years.

PADAIDI: Journal of Tourism Dedication

Pendampingan Pemanfaatan Pangan Lokal sebagai Produk Kuliner Desa Wisata Langda, Kabupaten Enrekang