Proceedings of the International Conference on Multidisciplinary Issues (INCOMI 2025)

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The Potential and Implementation of Traditional Culinary-Based Gastro Tourism as a Strategic Destination Diversification Tool for Cruise Ship Tourism in Probolinggo City

Authors
Pandu Satriya Hutama1, *, Warda Ayu Berliana Nafis2, Lucky Adhitya3, Arif Arif4, Ridho Muarief5, Andi Nur Pratiwi Fatmala6, Ayu Dewi Mayasari7, Tuti Wediawati8, Muhammad Subandi9, Muhammad Arif Nurrahman10, Dini Zulfiani11, Maulida Rahmatul Ilmi12, Rusianto Rusianto13
1Travel Business Program, Faculty of Social and Political Sciences, University of Jember, Jember, East Java, Indonesia
2Tourism Management, Tourism Department, Sahid Surakarta Tourism College, Surakarta, Central Java, Indonesia
3Tourism Program, University of Fort De Kock, Bukittinggi, West Sumatera, Indonesia
4Social Welfare Program, Faculty of Social and Political Sciences, University of Jember, Jember, East Java, Indonesia
5Business Administration Study Program, Madiun State Polytechnic, Madiun, East Java, Indonesia
6Departement of Public Administration, Faculty of Political and Social Science, Mulawarman University, Samarinda, East Kalimantan, Indonesia
7Departement of Public Administration, Faculty of Political and Social Science, Mulawarman University, Samarinda, East Kalimantan, Indonesia
8Business Administration Program, Faculty of Social and Political Science, Mulawarman University, Samarinda, East Kalimantan, Indonesia
9Departement of Public Administration, Faculty of Social and Political Science, Kutai Kartanegara Tenggarong University, Tenggarong, Indonesia
10Departement of Public Administration, Faculty of Political and Social Science, Mulawarman University, Samarinda, East Kalimantan, Indonesia
11Departement of Public Administration, Faculty of Political and Social Science, Mulawarman University, Samarinda, East Kalimantan, Indonesia
12Department of Administrative Science, Faculty of Social and Political Sciences, University of Jember, Jember, East Java, Indonesia
13Politician, Samarinda, East Kalimantan, Indonesia
*Corresponding author. Email: pandu.fisip@unej.ac.id
Corresponding Author
Pandu Satriya Hutama
Available Online 9 March 2026.
DOI
10.2991/978-2-38476-549-2_20How to use a DOI?
Keywords
Cruise Tourism; Gastro Tourism; Traditional Cuisine; Probolinggo; Economic Diversification
Abstract

This study aims to analyze the potential and formulate an effective implementation strategy for Traditional Culinary-Based Gastro Tourism to address the critical market gap in cruise ship tourism in Probolinggo City. Utilizing a qualitative descriptive approach based on cruise visit data (2020–2025) and literature synthesis, the research identified two main findings. First, while visitation is stable, organized City Tour participation is minimal, with high numbers of independent tourists leaving a significant market void. Local cuisine (Nasi Jagung, mango products, lupis) possesses the authenticity and flexibility required for time-constrained visitors (4–5 hour layover). Second, the proposed “Probolinggo Food Walk” model offers a concrete solution: a 2–3 hour culinary package operating from structured, international-standard Culinary Hubs with integrated local SMEs. This model is strategically designed to shift tourist spending from external destinations (Bromo) towards local culinary centers, directly contributing to the equitable distribution of economic benefits (Hutama & Negoro, 2020) and strengthening Probolinggo’s position as a gastronomically rich cruise destination. Strategic integration into official shore excursion marketing is recommended to successfully capture both organized and independent tourist segments.

Copyright
© 2026 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the International Conference on Multidisciplinary Issues (INCOMI 2025)
Series
Advances in Social Science, Education and Humanities Research
Publication Date
9 March 2026
ISBN
978-2-38476-549-2
ISSN
2352-5398
DOI
10.2991/978-2-38476-549-2_20How to use a DOI?
Copyright
© 2026 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Pandu Satriya Hutama
AU  - Warda Ayu Berliana Nafis
AU  - Lucky Adhitya
AU  - Arif Arif
AU  - Ridho Muarief
AU  - Andi Nur Pratiwi Fatmala
AU  - Ayu Dewi Mayasari
AU  - Tuti Wediawati
AU  - Muhammad Subandi
AU  - Muhammad Arif Nurrahman
AU  - Dini Zulfiani
AU  - Maulida Rahmatul Ilmi
AU  - Rusianto Rusianto
PY  - 2026
DA  - 2026/03/09
TI  - The Potential and Implementation of Traditional Culinary-Based Gastro Tourism as a Strategic Destination Diversification Tool for Cruise Ship Tourism in Probolinggo City
BT  - Proceedings of the International Conference on Multidisciplinary Issues (INCOMI 2025)
PB  - Atlantis Press
SP  - 256
EP  - 269
SN  - 2352-5398
UR  - https://doi.org/10.2991/978-2-38476-549-2_20
DO  - 10.2991/978-2-38476-549-2_20
ID  - Hutama2026
ER  -