ABSTRACT
Recently, tourist villages become one unique tourism destination. One of the potential tourist villages is Cisambeng, located in Majalengka, West Java. Cisambeng has several Sentra of soya and fermented food production, such as tempe, tofu, oncom, and ketchup; skilled people in gastronomy; and natural tourism destination. The objective of this study is to identify and preserve the traditional Cisambeng food (gastronomy) and analyze its potential to become a tourist village destination. The method of this research is quantitative with mini-regression and qualitative method, through observation, in-depth interviews, documentation, and focus group discussion with the selected residents and gastronomy experts. The result of the study is an inventory of Cisambeng gastronomy product and destination, traveling routes, and tourist package. A design program of gastronomy tourism involved a variety stakeholder, such as some residents, government, scholars, and local and foreign tourists. Using a mini-regression analysis of 47 respondents, the results indicate that gastronomy tourism has a positive significant effect to construct the tourist perception, while tourist attraction has positive effect insignificantly. These results suggest that the curiosity about the food and its culture became the prominent perception for the tourist, with the highest score about the taste of food.
