Panorama: Jurnal Kajian Pariwisata

Articles

Vol. 7 No. 1 (2026): Panorama: Jurnal Kajian Pariwisata, ISSN 3031-5085

Potensi Daya Tarik Sate Cucuk Manis sebagai Wisata Gastronomi di Kota Palembang

DOI:
https://doi.cibangsa.org/DOI-2026-242
Submitted
September 19, 2026
Published
2026-09-19

Abstract

Identifying the characteristics and uniqueness as a local culinary product, describing tourists’ and business owners’ perceptions of its potential as gastronomic tourism, and identifying the supporting and inhibiting factors in its development. This study employed a qualitative descriptive approach. Data were collected through observation, interviews, and documentation involving informants related to Sate Cucuk Manis and gastronomic tourism activities. The results show that Sate Cucuk Manis has distinctive characteristics and uniqueness in its sweet taste derived from palm sugar, the use of spices, beef as the main ingredient, the marination or stewing process, charcoal grilling technique, meat size and texture, and its serving with various side dishes. In addition, its history and recipe have been passed down through generations, providing authenticity and cultural value that strengthen the identity of Sate Cucuk Manis as a local culinary product of Palembang. Tourists’ and business owners’ perceptions of Sate Cucuk Manis tend to be positive, particularly regarding its unique taste, texture, presentation, and culinary experience that differs from other types of satay. The supporting factors include its unique taste, recipe authenticity, historical value, positive tourist responses, and the involvement of academics and tourism travel parties. Meanwhile, the inhibiting factors include limited promotion, inadequate facilities and comfort, cleanliness and site management issues, limited points of sale, and suboptimal government support. Therefore, Sate Cucuk Manis has the potential to be developed as an alternative gastronomic tourism attraction in Palembang City by maintaining its authenticity, historical and cultural values, and local characteristics while improving promotion, facilities, and management.

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