Pengembangan Pariwisata dan Ekonomi Kreatif Melalui Inovasi Produk Makanan (Sorgum) di Desa Wisata Cibiru Wetan
DOI:
https://doi.org/10.32659/tsj.v11i2.589Keywords:
Product Innovation, Milk Pie, Sorghum, Business Model Canvas (BMC), Tourism DevelopmentAbstract
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.
References
Abdussamad, Z. (2021). Metode Penelitian Kualitatif. In P. Rapanna (Ed.), Syakir Media Press (1st ed.). CV. Syakir Media Press.
Budhi, P. G., Yuliawati, A. K., Nurhayati, N. S., Fitriyani, E., & Pratiwi, I. I. (2020). Pengembangan Desa Wisata Melalui Pendekatan Pemberdayaan Masyarakat. BERNAS: Jurnal Pengabdian Kepada Masyarakat, 1(4), 355–369. https://doi.org/10.31949/jb.v1i4.414
Cemporaningsih, E., Titi, D., Pariwisata, P., & Kledung, K. (2020). Ekonomi Kreatif sebagai Poros Pengembangan Pariwisata di Kecamatan Kledung dan Bansari, Kabupaten Temanggung. Jurnal Nasional Pariwisata. 12 (September), 106–125.
Darmayanti, P. W., & Oka, I. M. D. (2020). Implikasi Pengembangan Pariwisata Berbasis Masyarakat Bagi Masyarakat Di Desa Bongan. Jurnal Ilmiah Hospitality Management, 10(2), 142–150.
Dewi, A. D. T. (2025). Review: Pengolahan hijauan sorgum sebagai alternatif pakan ternak ruminansia. Jurnal Peternakan Borneo, 4(1), 2025.
Fithri, P., Hayuzikra, A., Hasan, A., & Muluk, A. (2023). Pengembangan Produk Roti Sorgum Vla Dadih Dengan Mempertimbangkan Preferensi Konsumen. Jurnal Teknik Industri: Jurnal Hasil Penelitian Dan Karya Ilmiah Dalam Bidang Teknik Industri, 9(2), 436. https://doi.org/10.24014/jti.v9i2.22557
Hidayah, R., Farid, E. S., & Adda, H. W. (2023). Penerapan Bisnis Model Kanvas Dalam Upaya Pengembangan Usaha Sweet Banana. Jurnal EMA, 8(1), 10. https://doi.org/10.51213/ema.v8i1.316
Hidayat Sukriadi, E., Wahyu Teresza Rustomo, & Rachmat Astiana. (2022). Tepache Kulit Nanas. Jurnal Pariwisata Indonesia, 18(1), 28–37. https://doi.org/10.53691/jpi.v18i1.267
Kemenparekraf. (2021). Menteri Pariwisata Dan Ekonomi Kreatif/ Kepala Badan Pariwisata Dan Ekonomi Kreatif Republik Indonesia. Peraturan Menteri Pariwisata Dan Ekonomi Kreatif RI Nomor 4 Tahun 2021 Tentang Standar Kegiatan Usaha Pada Penyellagaraan Perizinan Berusaha Berbasis Risiko Sektor Pariwisata. www.jdih.kemenparekraf.go.id
Permadi, L. A., Retnowati, W., Oktaryani, G. A. S., & Ahyar, M. (2021). Identifikasi Atraksi, Aksesibilitas, Amenitas dan Ancilliary TWA Gunung Tunak Desa Mertak Kecamatan Pujut Lombok Tengah. Prosiding SAINTEK, 3, 9–10.
Program Studi Teknologi Pangan. (2013). Pengujian Organoleptik. Universitas Muhammadiyah Semarang.
Sudibya, B. (2018). Bali Membangun Bali Jurnal Bappeda Litbang Wisata Desa dan Desa Wisata. Bali Membangun Bali Jurnal Bappeda Litbang, 1(1), 22–25. http://www.berdesa.com/apa-beda-desa-wisata-dan-wisata-desa
Wisnubroto, K. (2024). Tantangan Besar, Asta Cita, dan Keberlanjutan Pembangunan. Indonesia.Go.Id. https://indonesia.go.id/kategori/editorial /8747/tantangan-besar-asta-cita-dan-keberlanjutan-pembangunan?lang=1
Zenitha, C., & Sukriadi, E. H. (2025). Modification Of Traditional Food ( Klepon Cheesecake ). 4, 17–23.
Zubair, A., & Padjadjaran, U. (2018). SORGUM - Tanaman Multi Manfaat (Issue March). https://www.researchgate.net/publication/323535445
Downloads
Published
How to Cite
Issue
Section
Citation Check
License
Copyright (c) 2026 Erie Hidayat Sukriadi, Raden Rizki Muttaqien, Rattikah Fitrianty, Liani Yanti Fitriana, Melli Isliana
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
-
Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
-
ShareAlike — If you remix, transform, or build upon the material, you must distribute your contributions under the same license as the original.
