Pengembangan Pariwisata dan Ekonomi Kreatif Melalui Inovasi Produk Makanan (Sorgum) di Desa Wisata Cibiru Wetan

Authors

  • Erie Hidayat Sukriadi Sekolah Tinggi Ilmu Ekonomi Pariwisata YAPARI, Indonesia
  • Raden Rizki Muttaqien Sekolah Tinggi Ilmu Ekonomi Pariwisata YAPARI, Indonesia
  • Rattikah Fitrianty Universitas Pendidikan Indonesia, Indonesia
  • Liani Yanti Fitriana Sekolah Tinggi Ilmu Ekonomi Pariwisata YAPARI, Indonesia
  • Melli Isliana Sekolah Tinggi Ilmu Ekonomi Pariwisata YAPARI, Indonesia

DOI:

https://doi.org/10.32659/tsj.v11i2.589

Keywords:

Product Innovation, Milk Pie, Sorghum, Business Model Canvas (BMC), Tourism Development

Abstract

This research is based on the suboptimal economic benefits experienced by the surrounding community in the Cibiru Wetan Tourism Village. This may also be due to the absence of distinctive flagship products, particularly in the culinary sector, which could serve as additional tourist attractions as well as authentic souvenirs for visitors. This gap creates an untapped strategic opportunity. The opportunity lies in the revitalization of sorghum, a local drought-resistant cereal crop that historically served as a staple food for the local community, known as ragoy. This research aims to determine the appropriate formulation of a sorghum-based food product innovation by introducing an innovation called sorghum pie milk. In addition, this research also aims to provide a reference for tourism and creative economy development strategies through the Business Model Canvas (BMC) for this innovative product, which is considered very suitable for combining local heritage (sorghum flour) with a modern culinary format (pie) that has broad market appeal. The research method uses an experimental method with organoleptic tests for product innovation as well as a descriptive qualitative method to elaborate strategies in the BMC, so that the ultimate goal of this research is to improve the economic independence and welfare of the Cibiru Wetan Tourism Village community.

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Published

2026-06-30

How to Cite

Sukriadi, E. H., Muttaqien, R. R., Fitrianty, R., Fitriana, L. Y., & Isliana, M. (2026). Pengembangan Pariwisata dan Ekonomi Kreatif Melalui Inovasi Produk Makanan (Sorgum) di Desa Wisata Cibiru Wetan . Tourism Scientific Journal, 11(2), 237–253. https://doi.org/10.32659/tsj.v11i2.589

Issue

Vol. 11 No. 2 (2026): June 2026

Section

Articles

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Copyright (c) 2026 Erie Hidayat Sukriadi, Raden Rizki Muttaqien, Rattikah Fitrianty, Liani Yanti Fitriana, Melli Isliana

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