KnE Social Sciences

Published date: Dec 03 2025

Journal Title: KnE Social Sciences

Issue title: The 5th International Conference on Tourism, Gastronomy, and Tourist Destination (TGDIC 2025)

Pages: 363 - 372

DOI: 10.18502/kss.v10i29.20279

‎ Arifandiarifandisemarang@gmail.comTrisakti Institute of Tourism, Jakarta

‎ NurbaetiTrisakti Institute of Tourism, Jakarta

‎ AmrullahTrisakti Institute of Tourism, Jakarta

This study highlights the strategic role of Javanese local cuisine in enhancing hotel guest interest on the island of Java. Using a systematic literature review combined with bibliometric analysis, five key indicators were identified: authenticity, taste, cultural and symbolic values, sustainability, and tourist experience. Culinary authenticity is reflected in inherited recipes, distinctive presentation, and the use of local ingredients, which together provide a unique guest experience. Traditional dishes such as gudeg, rawon, and pecel are crucial in shaping satisfaction, while cultural and symbolic dimensions are embodied in ritual foods such as tumpeng and jenang, reinforcing destination identity. From a sustainability perspective, the use of local products not only preserves traditions but also supports local economies and strengthens the image of environmentally friendly tourism. The findings further indicate that culinary experiences enrich the tourist journey, foster loyalty, and increase intentions to return. Bibliometric analysis also reveals that research in this area is evolving toward strengthening local cultural identity while linking it to global issues, including sustainable tourism and the impacts of the COVID-19 pandemic. Therefore, local cuisine should not be viewed merely as a complementary element of accommodation, but as a hotel differentiation strategy that enhances competitiveness in Java’s tourism industry. The uniqueness of taste, the cultural values embedded within dishes, and their contribution to sustainability position local cuisine as a vital instrument for reinforcing destination appeal and guest experience.

Keywords: local cuisine, javanese gastronomy, hotel differentiation strategy, tourist experience, cultural identity, sustainable tourism

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