PENGEMBANGAN PRODUK DAWET IRENG SEBAGAI DAYA TARIK WISATA KULINER DI PURWOREJO JAWA TENGAH

Saputri, Ela Nurindah (2022) PENGEMBANGAN PRODUK DAWET IRENG SEBAGAI DAYA TARIK WISATA KULINER DI PURWOREJO JAWA TENGAH. Bachelor thesis, Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta.

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Abstract

Culinary tourism is one of the activities popular with tourists. Most tourists will look for culinary delights in an area where they travel. Dawet ireng is a typical Purworejo culinary dish which is very unique because it has a different color from dawet in general. This research aims to find out how to develop Dawet Ireng culinary tourism and what strategies should be taken to maximize development so that it can attract tourists to try this very unique Purworejo culinary specialty. This can be an attraction for tourists who come. The government needs to develop dawet ireng culinary so that this culinary can be popular among the wider community. For this type of research, the author chose qualitative research. The methods used include observation, interviews and documentation. The researchers' analysis technique prefers SWOT analysis which discusses strengths, weaknesses, opportunities and threats from good research results and what managers are doing in developing culinary tourism in Purworejo, Central Java.

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