Cassava Product Innovation to Improve Culinary Tourism Appeal in Sukoreno Sentolo Kulonprogo Tourism Village

Abstract

This research aims to identify and develop innovations in cassava poducts that canincrease culinary attractiveness in the Sukoreno Tourism Village, Kulonprogo. As one ofthe abundant local commodities, cassava has great potentials to be processed intovarious culinary products that are interesting and have high selling value. The methodsused in this research include field observations to understand the condition and potentialof cassava, in-depth interviews with local culinary entrepreneurs to gain insight intomarket needs, and experiments in processing cassava into more creative and innovativeculinary products. The research results show that various innovations such as cassavachips with various unique flavors, cassava brownies which give a modern touch totraditional ingredients, and fermented cassava with various flavors, can become a newattraction for tourists. These products not only increase the economic value of cassavabut also enrich the culinary choices at Sukoreno Tourism Village. In addition, thisinnovation plays an important role in empowering the local community's economythrough the development of small and medium enterprises (SMEs), which ultimatelyhelps increase community income. The implementation of effective marketing strategies,such as branding and the use of social media and attractive product packaging has alsoproven to be an important factor in increasing the competitiveness and visibility ofcassava products in the wider market. Thus, cassava innovation has a significant role instrengthening the attractiveness of culinary tourism in the Sukoreno Tourism Village andhas the potential to become a main commodity in developing sustainable local tourism.