Beruflich Dokumente
Kultur Dokumente
Novi Anoegrajekti 1, Sudartomo Macaryus2, Latifatul Izzah1, Muhammad Zamroni1 and Bambang
Aris Kartika
1Faculty of Humanities, Universitas Jember,Jember, Indonesia
2Faculty of Education, Universitas Sarjanawiyata Taman Siswa, Yogyakarta, Indonesia
novianoegrajekti.sastra@unej.ac.id; sudartomom@gmail.com; latifatul.izzah@yahoo.co.id; zamuhammad11@gmail.com;
bamsliverpudlian@gmail.com
Abstract: Tourism is one of the fields that has become the focus of community economic development. Placement of
various cultural events in Banyuwangi Fesival (CBF) is one of the strategies that has proven effective in
increasing the number of domestic and foreign tourists to Banyuwangi. The long-term goal to be achieved is
the realization of local culture-based education in Banyuwangi Traditional, ritual and culinary arts in
Banyuwangi which are packaged into agrarian culture-based festivals and tours can be witnessed every year
in Banyuwangi. The development of culinary-based agrarian tourism, also contains strategic value because
it provides an educational space for tourists and the community in the agricultural area which is a tourist
destination. The educational space allows the growing awareness and love of society towards agrarian
culture and its natural environment. Tourism development also has a cross-sectoral economic chain, such as
lodging, transportation, culinary, souvenirs, agrarian tour packages, and guides. The art of tradition, the
Seblang Bakungan ritual, Seblang Olehsari, Kebo-keboan, coffee processing festival, and ngopi sepuluh
ewu festival, have been included in the CBF. This has the potential to bring visitors in large numbers and
become an opportunity for the community to socialize and market creative industry products. By using
ethnographic methods, research begins with collecting library data. Library data is completed with field data
obtained through observation, participation, and in-depth interviews with selected informants. Data analysis
and meaning are carried out in cultural studies and treat data as a cultural sign.
3.3 Culinary
Culinary in Banyuwangi grows and develops
in line with tourism development which is one of the
leading developments in Banyuwangi. The ritual is
held in series with a salvation that serves
Banyuwangi's typical culinary delicacies, such as
pecel pitik, urap, and other dishes. The development
of tourism makes dishes that initially as part of
salvation, such as pecel pitik, then develop into
culinary offerings that are sold to tourists. These
culinary offerings educate the public and tourists
about various local-based culinary flavour.
Innovations also occur with the emergence of
new recipes such as soto rujak, sega cawuk, and
tempong sauce. The development of rituals,
traditional arts, and culinary activities in
Banyuwangi reveals mutual support and
interdependence. However, it all boils down to the Figure 2: 2017 Banyuwangi Festival Calendar Poster
festival, which in 2019 reaches 99 (Ninety-Nine)
festivals. CBF 2017 which includes culinary-based rituals and
The 2017 CBF above shows a variety of oral festivals, such as "tumpeng sewu", "ngopi sepuluh ewu",
traditions that lead to major festival activities. sangria coffee
Through online publications that can be accessed by
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ACKNOWLEDGEMENTS
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