Determinants of Culinary Tourism in Pacitan City with The Typical Food of Nasi Tiwul as A Tourist Attraction

@article{1711865,
      author = {Aditya Jenesta, B Syarifuddin Latif},
      title = {Determinants of Culinary Tourism in Pacitan City with The Typical Food of Nasi Tiwul as A Tourist Attraction},
      journal = {Iconic Research And Engineering Journals},
      year = {2025},
      volume = {9},
      number = {5},
      pages = {507-513},
      issn = {2456-8880},
      url = {https://www.irejournals.com/formatedpaper/1711865.pdf},
      abstract = {This research aims to analyze part of the culinary tourism attraction in Pacitan City, with the typical Nasi Tiwul food.  The research used a qualitative approach with descriptive methods, where data was obtained through interviews with parties related to the typical Nasi Tiwul culinary delights. The aim of this research is to analyze the opinions of the tourist community regarding the typical nasi tiwul food as a culinary tourism attraction in Pacitan district. The data collection methods proposed in this research are interviews, documentation and observation.  The results of this research show that there is a diversity of local dishes, such as Nasi Tiwul, the typical Nasi Gandul, delicious Sate Blengong, and Jenang Greng. Tiwul rice, made from dried cassava or cassava, has a unique texture and a very distinctive sweet taste. Tiwul rice was originally a traditional food since the Dutch colonial period, because the people of Pacitan were only allowed to enjoy cassava as a staple food, because rice was only consumed by inlanders, or palace servants. Currently Tiwul rice is a typical Pacitan rice served at every tourist spot. The community's economy began to grow well with the culinary cash nasi tiwul.},
      keywords = {Culinary tourism, Nasi tiwul, Pacitan district.},
      month = {November},
      doi = {https://doi.org/10.64388/IREV9I5-1711865}
  }