Enhancing the Added Value of Processed Cassava Products as a Community-Based Gastronomic Tourism Attraction

Abstract

Cassava product diversification has been widely studied from food and economic perspectives; however, its integration as a means of strengthening the attractiveness of community-based gastronomic tourism in rural tourism destinations remains limited. This study aims to analyze the potential of cassava as a local commodity, the forms of value-added processed cassava product innovation, the challenges in its development, and its contribution to strengthening gastronomic tourism in Sukoreno Tourism Village, Kulon Progo Regency. This study employs a qualitative descriptive method, utilizing in-depth interviews, observation, and documentation. Participants included small and medium-sized enterprise (SME) operators, village government officials, tourism awareness groups (Pokdarwis), culinary vendors, tourists, and other relevant informants. Data analysis followed a process of data reduction, data presentation, conclusion drawing, and source triangulation. The findings indicate that the value-added of processed cassava products has increased through product diversification, packaging innovation, and digital marketing. While these efforts strengthen local gastronomic identity and create significant economic opportunities for the community, the development process still faces challenges, such as limited capital, insufficient human resource capacity, and restricted market access. The novelty of this research lies in its integration of processed cassava products with Community-Based Tourism (CBT) and Local Economic Development (LED) approaches as a strategy to enhance the appeal of local gastronomic tourism. In conclusion, increasing the value-added of processed cassava products enhances the competitiveness of local goods, strengthens gastronomic identity, and supports the development of sustainable rural tourism.