PENGEMBANGAN MAKANAN TRADISIONAL UNTUK KETAHANAN PANGAN DAN PARIWISATA BERKELANJUTAN DI KAWASAN WISATA PURA SURANADI

Joko Prayitno; Dwi Harianti; I Ketut Rama Ananda Putra Wiratama

doi:10.53977/pyt.v5i1.4304

Joko Prayitno Universitas Mataram
Dwi Harianti Institut Agama Hindu Negeri Gde Pudja Mataram
I Ketut Rama Ananda Putra Wiratama Institut Agama Hindu Negeri Gde Pudja Mataram

DOI: https://doi.org/10.53977/pyt.v5i1.4304

Keywords: Traditional Food, Food Security, Sustainable Tourism, Suranadi Temple, Local Cuisine

Abstract

The Suranadi Temple area in Lombok possesses rich traditional culinary resources that remain underutilized as drivers of sustainable tourism. This study investigates how traditional foods—particularly sate bulayak, pecel, pelecing, dodol, and rujak—can strengthen food security while enhancing cultural tourism based on local heritage. A descriptive qualitative approach was employed. Data were collected through field observations, in-depth interviews with food vendors, visitors, temple custodians, and site managers, and field documentation conducted The findings reveal three key points. First, the traditional foods of Suranadi Temple embody strong cultural and spiritual values through their close association with Hindu religious rituals and ceremonies. Second, the local culinary economy relies on fresh, locally sourced ingredients sold at affordable prices, thereby supporting community economic resilience. Third, the absence of government support through structured development programs creates a significant barrier to the long-term sustainability of the local culinary sector. This study proposes a culinary heritage tourism framework grounded in Hindu–Sasak local wisdom as a sustainable tourism model that can be adapted to other religious tourism destinations with similar cultural characteristics.

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