PENGEMBANGAN KULINER LOKAL SEBAGAI DAYA TARIK WISATA DI DILI, TIMOR LESTE

  • Elizabeth Barreto Araujo Prodi Magister Kajian Pariwisata Universitas Udayana

Abstract

The development of tourism industry can provide opportunities for tourism products including culinary in Dili, Timor-Leste. This article aims to identify types of traditional foods, measure the perception of tourists on traditional food and formulate program to develop traditional food as culinary tourism. Data collection for this article used direct field observation, interviews and documentation study, while data analysis used SWOT matrix. The results of this article revealed that in Dili there were several types of traditional food such as Saboko, Tukir, Kulu tunu or Kulu Gisa could be developed as culinary tourism. In regard to tourist perception on traditional food processing while good on quality of traditional food, food cleanliness and quality of restaurant service. Several programs conducted by the government to develop traditional food are human resource quality improvement, creating market for traditional food, identification of potential local products in each district and assessment of traditional foods.The restaurant owners also develop several programs such as menu adjustment, creativity in traditional food processing, and promotion.
How to Cite
BARRETO ARAUJO, Elizabeth. PENGEMBANGAN KULINER LOKAL SEBAGAI DAYA TARIK WISATA DI DILI, TIMOR LESTE. Jurnal Master Pariwisata (JUMPA), [S.l.], aug. 2016. ISSN 2502-8022. Available at: <https://ojs.unud.ac.id/index.php/jumpa/article/view/23041>. Date accessed: 21 may 2019. doi: https://doi.org/10.24843/JUMPA.2016.v03.i01.p02.
Section
Articles

Keywords

development, traditional food, attraction, culinary tourism, Timor Leste.