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This study examines the role of the creative economy in enhancing sustainable tourism potential in Pampang Cultural Village, Samarinda, Indonesia, and identifies strategic priorities for its development. Pampang Cultural Village is recognized for its rich cultural heritage preserved by the Dayak Kenyah community, which serves as a valuable tourism asset. Despite this potential, the contribution of creative economy activities to tourism development has not been fully optimized. Therefore, a comprehensive analysis is needed to formulate effective development strategies. This research employs a mixed qualitative–quantitative approach using the SWOT-AHP method. SWOT analysis is utilized to identify internal strengths and weaknesses as well as external opportunities and threats affecting creative economy development. Subsequently, the Analytic Hierarchy Process (AHP) is applied to determine the priority level of each strategic factor and alternative strategy. The findings indicate that the village possesses significant creative economy potential in cultural performances, handicrafts, culinary products, traditional fashion, and cultural souvenirs. Cultural authenticity emerges as the primary strength, while limited innovation capacity and digital marketing skills remain the major weaknesses. The results further reveal that the highest-priority strategy is the development of innovative creative tourism products rooted in Dayak Kenyah cultural heritage while preserving cultural authenticity. This strategy should be supported by digital promotion, human resource capacity building, stakeholder collaboration, and improvements in tourism infrastructure to achieve sustainable tourism development.

This research investigates the integration of the creative economy as a catalyst for sustainable tourism development within Kutai National Park (KNP), East Kalimantan. Despite its ecological significance as a lowland rainforest and Orangutan habitat, KNP faces stagnation due to a reliance on extractive resources and a lack of diversified tourism products. Employing a qualitative descriptive methodology and SWOT analysis, this study maps the creative potential of the region and evaluates its impact across four sustainability pillars: economic, social, environmental, and institutional. Data were gathered through field observations and in-depth interviews with park authorities, local government officials, and creative entrepreneurs in the buffer zones of Sangatta and Bontang. The findings reveal significant potential in non-timber forest-based culinary arts, modernized ethnic crafts, and digital wildlife storytelling. A critical institutional barrier identified is the "sectoral ego" between conservation authorities and local governments. The study proposes a strategic shift toward a "Green Creative Hub" model, emphasizing that sound governance and institutional synchronization are essential for balancing conservation with economic empowerment. This research provides a roadmap for policy-makers to transition from extractive-based livelihoods to a knowledge-based service economy that preserves the integrity of protected landscapes.

Palembang City has emerged as a hub for culinary and cultural tourism, particularly through traditional cuisine and the production of songket and jumputan textiles, as part of efforts to stimulate local economic development. This study aims to examine the role of cultural tourism and traditional craftsmanship in supporting local economic growth and cultural sustainability. A descriptive qualitative approach was employed, with data collected through in-depth interviews, field observations, documentation, and questionnaires. Data analysis was conducted using the Miles and Huberman interactive model, encompassing data reduction, data display, and conclusion drawing. The findings reveal that cultural tourism and traditional textile industries generate positive economic impacts for local business actors, especially micro and small enterprises engaged in culinary and handicraft activities. In addition to economic benefits, cultural tourism contributes significantly to the preservation of local cultural values by encouraging active participation from artisans and entrepreneurs in maintaining the authenticity of traditional products. Overall, cultural tourism exhibits strong strategic potential as a dual mechanism for fostering local economic development and ensuring sustainable cultural preservation. These results provide important insights for policymakers in designing integrated tourism-based development strategies that balance economic growth with cultural conservation.

Bontang Kuala, a coastal village in Bontang City, possesses abundant marine resources, particularly bawis fish (Siganus canaliculatus). However, this potential has not been fully optimized to strengthen the local economy. This study aims to examine strategies for strengthening the local economy through the management of bawis fish products using the 4P marketing mix (product, price, place, and promotion). This research employs a qualitative descriptive approach with data collection methods including observation, in-depth interviews with business owners and visitors, and field documentation. The findings indicate that business actors in Bontang Kuala have developed various processed bawis fish products, such as gammi bawis and dried bawis fish, marketed with pricing strategies adjusted to purchasing power. Most businesses are strategically located along the culinary tourism route, although accessibility challenges persist. Promotion strategies remain simple and limited to social media and local community support. Key supporting factors include raw material availability, high market demand, and community institutional support, while constraints include infrastructure limitations, suboptimal promotion, and raw material fluctuations. Overall, the management of bawis fish products has positively impacted community income and strengthened local economic identity. Recommendations include strengthening business infrastructure, enhancing digital promotion capacity, developing community-based business institutions, and expanding strategic partnerships among local actors.

This research was motivated by the public's lack of exposure to the potential of culinary products to support tourism in Solok City. The aim of this research is to formulate the potential of culinary tourism as a supporter of tourism in Solok City using SWOT analysis originating from internal factors (strengths and weaknesses) and external factors (opportunities and threats). This research is descriptive in nature with qualitative data obtained through observation techniques, interviews, and documentation, with research informants selected using purposive sampling techniques. The research informants were: Tourism Office, Bundo Kanduang, community and traders. Data was analyzed through data reduction, data presentation, drawing conclusions, and strategic analysis. Overall, the research results show that the potential for culinary products to support tourism in Solok City has strengths, weaknesses, opportunities and threats that can be identified for development. The potential for culinary products to support tourism in Solok City that can be proposed involves: 1) Many types of typical Solok City food are still not exposed to visitors as well as the meaning and traditional traditions contained in each type of typical Solok City food. 2) The potential of culinary products to support tourism in Solok City, consisting of karucuik baluik, banana stem curry, banana pinyaram, limpiang pinyaram and bagalintin banana compote need to be maintained so that they can become selling points with a taste that is maintained and become a legacy for future generations 3) The internal factors of typical Solok City foods such as karucuik baluik, banana stem curry, banana pinyaram, limpiang pinyaram and bagalintin banana compote have a delicious and savory taste. The drawback of Solok City culinary tourism food is that its presentation does not last long at room temperature. The younger generation is not skilled in making it. The external factor of delicious food can increase business opportunities for local MSMEs and can open up new job vacancies if developed. The potential of Solok City's culinary products is threatened and is rarely made by the community, so the current generation does not know the traditional processes and events used to make them.

The era of digital transformation demands that the younger generation acquire technology-based entrepreneurship skills, or technopreneurship. However, in the context of Vocational High Schools (SMK), many students still lack understanding and skills in developing structured and applicable business models. This Community Service Program (PKM) was carried out to address this challenge, particularly at SMK Negeri 1 Mengwi, Badung, Bali, by leveraging local potential such as tourism and traditional culinary products. The training program focused on the use of the Business Model Canvas (BMC) as a visual tool for business planning, alongside the introduction of trending technologies such as digital marketing. The activities were implemented in four stages: pre-test, socialization, intensive training, business idea presentation, and post-test evaluation and reflection. A total of 36 students participated in this program. The results of the pre-test and post-test showed an increase in understanding of 53.85% in the aspect of technopreneurship and 58.33% in understanding the elements of the BMC. These findings indicate that practical and visual-based approaches are effective in fostering students’ strategic thinking, collaboration, and creativity in developing business ideas based on local potential and technology. This program also made a measurable and impactful contribution to strengthening vocational students' technopreneurship competencies

This study examines how women entrepreneurs in Micro, Small, and Medium Enterprises (MSMEs) in the creative economy sector leverage digital technology to strengthen their roles in the urban tourism ecosystem. Using a qualitative approach supported by secondary data and non-intervention observations over six months in South Jakarta, the study analyzes the dynamics of digital adoption, the cultural value of creative products, and structural barriers affecting women's entrepreneurial experiences. The findings reveal that digital utilization is most prominent on easily accessible platforms such as Instagram, TikTok, and WhatsApp, while the use of more complex tools, such as marketplaces, websites, and analytics, remains limited. Women’s creative products, in subsectors like culinary, crafts, fashion, and others, prove to enrich the tourism experience and reinforce the city's destination identity. However, low digital literacy, minimal mentoring, and weak integration into the formal tourism supply chain hinder the optimization of these potentials. Additionally, the digital adoption patterns found support the Technology Acceptance Model's explanation that the perceived ease of use is a key factor in early technology adoption. This study fills an important gap in the literature by linking gender issues, digital transformation, the creative economy, and urban tourism within a unified framework. The research emphasizes the importance of strengthening digital capabilities and structured collaboration between women-led MSMEs and tourism stakeholders to enhance the sustainable competitiveness of destinations.

This research discusses the economic potential and creativity of the community in Jatirejo Village, particularly through thematic approaches and Micro, Small, and Medium Enterprises. (MSME). The village of Jatirejo is famous for its various themes, including the Thematic Village of Kolang-Kaling (KOKOLAKA) in RW 1, which has become the icon of the area. The KOKOLAKA Village has 11 businesses processing kolang-kaling, including candied treats, crackers, meatball tofu, and Nasi Guling, which is a signature cuisine of Jatirejo. In addition, Jatirejo Village also has the Chili Pepper Thematic Village (KAMBERA) in RW 2, the Red Ginger Thematic Village (KAJERA) in RW 3, and the Green Fresh Farm (GFF) in RW 4. This culinary diversity not only meets daily food needs but also becomes a product that can be exported to other regions. This research also emphasizes the importance of digital marketing strategies to enhance sales and the popularity of MSME products, as well as identifying the challenges they face. Thus, Jatirejo Village can be said to be one of the areas with strong economic potential and high creativity, with various thematic types and small and medium enterprises (MSMEs) that demonstrate the local community’s dedication to developing the local economy and improving the quality of life for its residents.

Culinary is currently known as one of the potentials of a tourist destination, culinary offerings in the form of food or snacks typical of a tourist destination are sought after by tourists who come to visit, trying local culinary delights has become an experience that tourists want to experience. The development of the tourism industry can provide opportunities for tourism products including culinary delights in the city of Bandung. The high development of the tourism industry provides enormous opportunities for the community to participate in the development of culinary tourism, which is currently still very limited in number. The aim of this article is to analyze the tourist attraction of culinary tourism in Bandung. This research uses qualitative research methods based on the results of observations and literature studies by describing the attractions of culinary tourism in Bandung. The results of this article explain traditional local culinary foods.      

The city of Bandung is developing into a business center that has advantages in several fields, especially in the field of culinary tourism, which is part of the local identity and is growing rapidly. The purpose of this research is to see the potential of street food in Lengkong to increase the interest of culinary tourism in the city of Bandung. This research method is quantitative and phenomenological through field studies and using the internet as one of the means we use to get information about street food places in Lengkong as our analysis material. This study found that Lengkong street food culinary products can improve the economy of Bandung city traders quickly, because many food vloggers review various types of food in Lengkong so that many domestic and foreign tourists are curious about one of the street foods in the city of Bandung. Social media also plays an important role as a development or form of promotion to increase more tourists and advance local SMEs within the scope of the Lengkong area and develop interest in culinary tourism in the city of Bandung.

The community service program to improve the tourism economy at Tirang Beach, Semarang aims to increase community income through developing tourism potential on the beach. This program will be implemented through tourism product development activities, improving the quality of tourism services, and skills training for the surrounding community. The method to be used in this program is data collection through a survey to find out the tourism potential in Tirang Beach, and the needs and expectations of tourists. Furthermore, tourism products will be developed in accordance with existing potential, such as developing culinary specialties from the beach, developing handicrafts, and developing natural tourism activities such as snorkeling and diving. In addition, there will be improvements to the quality of tourism services, such as developing tourism infrastructure, making information boards, and training the local community in good and friendly tourism services to tourists. In addition, skills training will be conducted for the surrounding community to improve the quality of tourism products and services provided. The expected results of this program are increasing people's income through developing tourism potential in Tirang Beach, as well as improving the quality of tourism products and services provided. This program is also expected to attract tourists to visit Tirang Beach, so as to increase tourism potential in the area. With this program, it is hoped that the surrounding community will become more independent and be able to improve the economy through existing tourism potential. Thus, a healthier and more sustainable environment can be created through sustainable economic development.