PELESTARIAN RAWON SEBAGAI DAYA TARIK WISATA KULINER KOTA MALANG JAWA TIMUR

Wicaksono, Andhika (2025) PELESTARIAN RAWON SEBAGAI DAYA TARIK WISATA KULINER KOTA MALANG JAWA TIMUR. Bachelor thesis, Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta.

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Abstract

This study aims to examine the role of Rawon, a traditional East Javanese dish, as a culinary tourism attraction and to identify preservation efforts that can ensure its sustainability as part of the region's intangible cultural heritage in Malang City. Rawon has significant potential to be developed within the culinary tourism sector due to its distinctive flavor and historical value. A descriptive qualitative approach was used in this study, employing case studies of three longestablished Rawon eateries in Malang: Warung Rawon Djamiah Putra, Warung Rawon Djenggot, and Warung Rawon Bu Wit. Data were collected through observation, in-depth interviews, and documentation, focusing on aspects of culinary appeal and preservation practices. The findings reveal that the primary appeal of the three eateries lies in their affordable pricing and accessibility. Warung Djamiah Putra and Bu Wit stand out for maintaining authentic flavors and providing a comfortable atmosphere, while Warung Djenggot requires improvement in taste consistency and ambiance. On the other hand, the preservation of Rawon remains individually driven and lacks a strong collective system or comprehensive policy support. This study recommends the development of a more structured preservation strategy through collaboration among culinary business owners, local government, culinary communities, and the tourism sector. Initiatives such as digital promotion, culturally based training, and Rawon food festivals are considered effective in raising public awareness and strengthening Rawon's identity as a local culinary icon. As a result, Rawon can be appreciated not only as a dish but also as an essential representation of the region’s cultural identity.

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