Optimizing Perlis Culinary Tourism through Community-Based Tourism: An Indonesia-Malaysia Cross Border Community Engagement Model
DOI:
https://doi.org/10.47065/jpm.v6i3.2988Keywords:
Culinary Tourism; Community Based Tourism; MSMEs; Traditional Cakes; PerlisAbstract
The development of Community Based Tourism (CBT)-based culinary tourism is an important strategy in maintaining the sustainability of traditional culinary and improving the welfare of local communities. In Perlis, traditional Malay kuih has strong historical, symbolic, and cultural value, but it has not been optimally utilized as a tourist attraction. This community service activity is a collaboration between the Universitas Islam Sumatera Utara (UISU) Indonesia, Kolej Komuniti Arau (KKA) Malaysia, and MSMEs that produce traditional Perlis cakes as the main partners. The purpose of this activity is to increase the capacity of MSMEs through packaging innovation, strengthening cultural storytelling, improving digital marketing competencies, and preparing CBT-based culinary tour packages. The implementation method includes initial observation of the production and marketing process, packaging innovation training and cultural narrative, digital marketing workshops, MSME assistance, and evaluation of program success. The results of the activity showed a significant improvement in the quality of product packaging, the ability of MSMEs to convey cultural narratives, digital marketing skills, and the readiness of MSMEs to participate in culinary tour packages. The program also strengthens the Indonesia-Malaysia international network and opens up sustainability opportunities through cross-border cooperation. Overall, this dedication has succeeded in increasing the culinary competitiveness of Perlis and strengthening the role of local communities in the development of culture-based gastronomic tourism.Downloads
References
Abdullah, M. (2025). Sustainability challenges of traditional Malay kuih in modern food markets. Journal of Ethnic Foods, 12(1), 1–12. https://journalofethnicfoods.biomedcentral.com
Anantakupa, S. (2025). Cross-cultural tourism consumption between Indonesia and Malaysia. Tourism Review International, 29(1), 33–47. https://www.cognizantcommunication.com/tourism-review-international
Ardianto, D., Pratiwi, N., & Nugroho, A. (2025). Digital marketing adoption and MSME sales performance in Southeast Asia. Journal of Small Business and Enterprise Development, 32(1), 110–126. https://www.emerald.com/insight/publication/issn/1462-6004
Badan Pusat Statistik. (2024). Statistik pariwisata Indonesia 2024. BPS RI. https://www.bps.go.id
Dwivedi, Y. K., Ismagilova, E., Hughes, D. L., Carlson, J., Filieri, R., Jacobson, J., Jain, V., Karjaluoto, H., Kefi, H., Krishen, A. S., Kumar, V., Rahman, M. M., Raman, R., Rauschnabel, P. A., Rowley, J., Salo, J., Tran, G. A., & Wang, Y. (2021). Setting the future of digital and social media marketing research: Perspectives and research propositions. International Journal of Information Management, 59, 102168. https://doi.org/10.1016/j.ijinfomgt.2020.102168
Hasrita Lubis, Ismail, S., Rahayu, S., Yusrita, Kurnianingsih, T., Nasrullah, & Muliati. (2025). Model kewirausahaan perempuan di koperasi Medan Tuntungan, Ladang Bambu, Sumatera Utara: Pengabdian. Jurnal Pengabdian Masyarakat dan Riset Pendidikan, 3(4), 2520–2527. https://doi.org/10.31004/jerkin.v3i4.579
Hutnaleontina, W., Nugroho, S., & Riyadi, S. (2022). Community participation in tourism development in Southeast Asia. Asia Pacific Journal of Tourism Research, 27(4), 401–416. https://www.tandfonline.com/toc/rapt20/current
Jalis, M. H. (2024). Gastronomic heritage and destination branding in Malaysia. Tourism Geographies, 26(2), 254–270. https://www.tandfonline.com/toc/rtxg20/current
Junaid, I., Salam, A., & Salim, M. A. (2021). Wisata kuliner sebagai strategi pemberdayaan masyarakat berbasis pariwisata. Jurnal Kepariwisataan Indonesia, 15(2), 91–102. https://jurnal.kemenparekraf.go.id
Kamaruzaman, N., Sulaiman, M., & Rahman, F. (2020). Traditional Malay kuih as intangible cultural heritage. Journal of Heritage Tourism, 15(4), 365–378. https://doi.org/10.1080/1743873X.2019.1629874
Kementerian Pariwisata dan Ekonomi Kreatif Republik Indonesia. (2023). Rencana strategis pengembangan pariwisata dan ekonomi kreatif 2023–2026. https://kemenparekraf.go.id
Khan, M. S., Salim, R., & Noor, H. (2021). Packaging innovation and sustainability of traditional food products. British Food Journal, 123(12), 3815–3831. https://doi.org/10.1108/BFJ-02-2021-0134
Khan, M., Salim, R., & Noor, H. (2025). Packaging, youth consumer preference, and traditional food sustainability. British Food Journal, 127(2), 465–483. https://www.emerald.com/insight/publication/issn/0007-070X
Krittayaruangroj, K., Rattanachot, W., & Saengchai, S. (2023). Community-based tourism success factors in ASEAN. Journal of Sustainable Tourism, 31(5), 987–1005. https://www.tandfonline.com/toc/rsus20/current
Omar, S. R. (2025). Revitalization of traditional Malay gastronomy for cultural tourism. International Journal of Tourism Research, 27(1), 1–14. https://onlinelibrary.wiley.com/journal/10991611
Ossowska, L., Janusz, K., & Zaleski, P. (2024). Community participation in gastronomic tourism. Sustainability, 16(3), 1314. https://www.mdpi.com/journal/sustainability
Putri, D. M., & Kresnawati, E. (2023). Indonesia–Malaysia academic collaboration in MSME empowerment. ASEAN Journal on Hospitality and Tourism, 12(2), 89–103. https://journal.binus.ac.id/index.php/ajht
Rahayu, S. (2022). Peningkatan kualitas penyusunan laporan keuangan UMKM melalui aplikasi SIAPIK. JPM: Jurnal Pengabdian Masyarakat, 3(2), 49–55. https://doi.org/10.47065/jpm.v3i2.1452
Siregar, D. (2025). Peningkatan daya saing UMKM kerajinan lokal melalui penerapan konsep bluepreneur berbasis sumber daya ramah lingkungan. ADA Bulletin of Community Service, 1(1), 18–24. https://journals.adaresearch.or.id/bulletincs/article/view/85
Som, A. P. M., Hussin, H., & Jusoh, J. (2020). Experiential storytelling in destination marketing. Journal of Destination Marketing & Management, 16, 100434. https://www.sciencedirect.com/journal/journal-of-destination-marketing-and-management
Suginam, Mesran, & Rosnizam. (2025). Peningkatan pendapatan ibu rumah tangga melalui pelatihan kuliner khas masakan ayam geprek di Kampung Warna-Warni Kuala Perlis. ADA Bulletin of Community Service, 1(1), 33–38. https://journals.adaresearch.or.id/bulletincs/article/view/87
Teguh, F. (2020). Pengembangan wisata gastronomi berbasis masyarakat di Indonesia. Jurnal Kepariwisataan Indonesia, 14(1), 45–58. https://jurnal.kemenparekraf.go.id
Teguh, F. (2025). Community-based gastronomic tourism development in Indonesia. Tourism Planning & Development, 22(1), 88–104. https://www.tandfonline.com/toc/rthp20/current
Tham, A. (2024). Culinary tourism and experience economy. Tourism Management Perspectives, 49, 101031. https://doi.org/10.1016/j.tmp.2023.101031
United Nations World Tourism Organization. (2020). Guidelines for the development of gastronomic tourism. UNWTO. https://www.unwto.org/gastronomy-tourism
Wahyuni, N. S., Rahayu, S., & Effendi, S. (2022). Pendampingan pemasaran digital bagi UMKM kuliner. Jurnal Pengabdian Masyarakat, 4(2), 121–132. https://doi.org/10.47065/jpm.v4i2.1689
Bila bermanfaat silahkan share artikel ini
Berikan Komentar Anda terhadap artikel Optimizing Perlis Culinary Tourism through Community-Based Tourism: An Indonesia-Malaysia Cross Border Community Engagement Model
ARTICLE HISTORY
Issue
Section
Copyright (c) 2026 Sri Rahayu, Yusrita Yusrita, Amira Binti Omar, Nur M. Ridha Tarigan, Effendy Sadly, Inaya Hakim, Darwin Darwin, Yovie Ernanda
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under Creative Commons Attribution 4.0 International License that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (Refer to The Effect of Open Access).
