Sego berkat as a gastronomic heritage and culinary tourism attraction in Gunungkidul, D.I.Yogyakarta
DOI:
https://doi.org/10.36276/j0k2vh11Keywords:
Sego Berkat, gastronomy, culinary heritage, culinary tourism attractionAbstract
Sego Berkat is a traditional food of Gunungkidul rooted in kenduri, slametan, rasulan, and food-sharing traditions. This study identifies its gastronomic characteristics and analyses its potential as a culinary tourism attraction. A descriptive qualitative approach was employed using culinary documentation, visual records, scholarly literature, and 16 contextual documents on Sego Berkat. Data were analysed through reduction, categorisation, presentation, and conclusion drawing. The findings show that Sego Berkat is distinguished by the cultural meaning of sharing blessings, home-style side dishes, simple cooking techniques, traditional kitchen practices, and teak-leaf wrapping. Its transformation from ritual food into a commercial culinary product has widened tourist access while maintaining recognisable local identity. Its historical narrative, flavour, traditional packaging, cultural story, and affordability support its development as a culinary tourism attraction in Gunungkidul.
References
Ab Karim, S., & Chi, C. G. Q. (2010). Culinary Tourism as a Destination Attraction: An Empirical Examination of Destinations’ Food Image. Journal of Hospitality Marketing & Management, 19(6), 531–555. https://doi.org/10.1080/19368623.2010.493064
Ainiya, S. K., Syahlaa, S., & Zahri, D. D. (2025). The Future of Sustainable Culinary: From Local Ingredients to the Traveler’s Table. Gastronomy and Culinary Art, 4(1), 33–43. https://doi.org/10.36276/GASTRONOMYANDCULINARYART.V4I1.834
Almansouri, M., Verkerk, R., Fogliano, V., & Luning, P. A. (2022). The heritage food concept and its authenticity risk factors - Validation by culinary professionals. International Journal of Gastronomy and Food Science, 28, 100523. https://doi.org/10.1016/J.IJGFS.2022.100523
BeritaJogja.com. (2024). Sego Berkat, makanan asli Gunungkidul yang dibungkus daun jati: Sejarah dan filosofinya. https://www.beritajogja.com/kuliner/183524773/sego-berkat-makanan-asli-gunungkidul-yang-dibungkus-daun-jati-penuh-syarat-makna-enak-ini-sejarah-dan-filosofinya?page=2
Björk, P., & Kauppinen-Räisänen, H. (2019). Destination foodscape: A stage for travelers’ food experience. Tourism Management, 71, 466–475. https://doi.org/10.1016/J.TOURMAN.2018.11.005
Bowen, G. A. (2009). Document Analysis as a Qualitative Research Method. Qualitative Research Journal, 9(2), 27–40. https://doi.org/10.3316/QRJ0902027
Campbell, S., Greenwood, M., Prior, S., Shearer, T., Walkem, K., Young, S., Bywaters, D., & Walker, K. (2020). Purposive sampling: complex or simple? Research case examples. Journal of Research in Nursing, 25(8), 652–661. https://doi.org/10.1177/1744987120927206;PAGE:STRING:ARTICLE/CHAPTER
DetikFood. (2020). Cerita penjual Sego Berkat langganan SBY di Gunungkidul. https://food.detik.com/berita-boga/d-5135623/cerita-penjual-sego-berkat-langganan-sby-di-gunungkidul
Ellis, A., Park, E., Kim, S., & Yeoman, I. (2018). What is food tourism? Tourism Management, 68, 250–263. https://doi.org/10.1016/J.TOURMAN.2018.03.025
Elo, S., Kääriäinen, M., Kanste, O., Pölkki, T., Utriainen, K., & Kyngäs, H. (2014). Qualitative Content Analysis: A Focus on Trustworthiness. SAGE Open, 4(1). https://doi.org/10.1177/2158244014522633;PAGEGROUP:STRING:PUBLICATION
Farizqi, M. Y., & Prasetyanto, H. (2025). “Sego Gono” as a Culinary Tourism Attraction in Temanggung Regency, Central Java. Gastronomy and Culinary Art, 4(1), 1–10. https://doi.org/10.36276/GASTRONOMYANDCULINARYART.V4I1.837
Gunungkidul TV. (2025). Tradisi menjadi inovasi, trik pengembangan UMKM Gunungkidul ala Sego Berkat Bu Tiwi Tan Tlogo. https://gunungkidulkab.go.id/gebyar-gunungkidul-lautan-bakmi-2025-bakmi-jawa-resmi-ditetapkan-sebagai-warisan-budaya-tak-benda-nasional/
Kalenjuk Pivarski, B., Grubor, B., Banjac, M., Đerčan, B., Tešanović, D., Šmugović, S., Radivojević, G., Ivanović, V., Vujasinović, V., & Stošić, T. (2023). The Sustainability of Gastronomic Heritage and Its Significance for Regional Tourism Development. Heritage 2023, Vol. 6, Pages 3402-3417, 6(4), 3402–3417. https://doi.org/10.3390/HERITAGE6040180
Kivela, J., & Crotts, J. C. (2006). Tourism and Gastronomy: Gastronomy’s Influence on How Tourists Experience a Destination. Journal of Hospitality and Tourism Research, 30(3), 354–377. https://doi.org/10.1177/1096348006286797
Li, F., Su, Q., & Ma, J. (2023). How do food authenticity and sensory appeal influence tourist experience? The moderating role of food involvement. International Journal of Tourism Research, 25(1), 109–122. https://doi.org/10.1002/JTR.2552;REQUESTEDJOURNAL:JOURNAL:15221970;ISSUE:ISSUE:DOI
Nurlina, W. E. S., Setiyanto, E., Riani, R., Darmawati, B., Nurfaidah, R., Husnah, W., Abdulmalik, I., Irawan, Y., Sutarsih, Murdowo, D. A., Winarti, D., & Yulianti, S. (2025). Cultural Identity in a Plate: Gastrolinguistic Insights into the Naming Strategy of Javanese Sega (Rice) Dishes. Forum for Linguistic Studies, 7(11), 394-410–394–410. https://doi.org/10.30564/FLS.V7I11.11450
Park, E., & Widyanta, A. (2022). Food tourism experience and changing destination foodscape: An exploratory study of an emerging food destination. Tourism Management Perspectives, 42, 100964. https://doi.org/10.1016/J.TMP.2022.100964
Pidjar.com. (2026). Tiga kekayaan budaya khas Gunungkidul diusulkan jadi Warisan Budaya Tak Benda. https://pidjar.com/tiga-kekayaan-budaya-khas-gunungkidul-diusulkan-jadi-warisan-budaya-tak-benda/54476/
RRI Yogyakarta. (2026). Sego Berkat diusulkan jadi Warisan Budaya Tak Benda Gunungkidul. https://rri.co.id/yogyakarta/kuliner/2222708/sego-berkat-diusulkan-jadi-warisan-budaya-tak-benda-gunungkidul
RRI Yogyakarta. (2026). Sego Berkat tetap bertahan di tengah modernisasi kuliner Gunungkidul. https://rri.co.id/yogyakarta/kuliner/2416923/sego-berkat-tetap-bertahan-di-tengah-modernisasi-kuliner-gunungkidul
Sandelowski, M. (2010). What’s in a name? Qualitative description revisited. Research in Nursing and Health, 33(1), 77–84. https://doi.org/10.1002/NUR.20362;WGROUP:STRING:PUBLICATION
Sego Berkat Diusulkan Jadi Warisan Budaya Tak Benda Gunungkidul - RRI.co.id. (n.d.). Retrieved September 18, 2026, from https://rri.co.id/yogyakarta/kuliner/2222708/sego-berkat-diusulkan-jadi-warisan-budaya-tak-benda-gunungkidul
Sims, R. (2009). Food, place and authenticity: local food and the sustainable tourism experience. Journal of Sustainable Tourism, 17(3), 321–336. https://doi.org/10.1080/09669580802359293
Sita, H. M., Nugroho, S. P., & Septemuryanto, S. A. (2025). Traditional Culinary of Yogyakarta as a Pillar of Tourism Sustainability: A Study at Gadri Resto, Yogyakarta. Gastronomy and Culinary Art, 4(1), 22–32. https://doi.org/10.36276/GASTRONOMYANDCULINARYART.V4I1.833
Witara, I. M., Larasati, S., & Karmin, E. (2025). Exploring Sustainable Culinary Tourism Practices in Nganggring Tourism Village, Yogyakarta. Gastronomy and Culinary Art, 4(1), 44–49. https://doi.org/10.36276/GASTRONOMYANDCULINARYART.V4I1.832
Hermawan, H. (2017). Pengaruh Daya Tarik Wisata, Keselamatan, Dan Sarana Wisata Terhadap Kepuasan Serta Dampaknya Terhadap Loyalitas Wisatawan: Studi Community Based Tourism Di Gunung Api Purba Nglanggeran. Media Wisata, 15(1), 1-12. URL https://doi.org/10.36276/mws.v15i1.57
Hermawan, H., Wijayanti, A., & Nugroho, D. S. (2019). Loyalty on Ecotourism analysed using the factors of tourist attraction, safety, and amenities, with satisfaction as an intervening variable. African Journal of Hospitality, Tourism and Leisure, 8(5), 1-19. URL https://www.ajhtl.com/uploads/7/1/6/3/7163688/article_31_vol_8_5__2019_indonesia.pdf
Downloads
Published
Issue
Section
Categories
License
Copyright (c) 2026 Rika Nuryani Suwarno, Minta Harsana, Afia Fauziah, Fajar Nur Cahyani
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
