Makanan dan minuman khas merupakan ciri dari kekayaan sumberdaya alam dari suatu daerah, pentingnya memaksimalkan pariwisata Pulau Giligenting ditunjang dengan makanan dan minuman khas Pulau Giligenting guna menjadi salah satu spot pariwisata berkelanjutan di Madura. Penelitian ini bertujuan: 1). Mengetahui potensi makanan dan minuman khas Pulau Giligenting. 2). Menyusun strategi pengembangan makanan dan minuman khas Pulau Giligenting untuk menunjang pariwisata berkelanjutan. Waktu dan Lokasi Penelitian dilaksanakan pada bulan Nopember 2019 - Pebruari 2020, berlokasi di Pulau Wisata Giligenting, Sumenep. Metode yang digunakan dalam penelitian ini adalah metode kualitatif. Data dikumpulkan dan diolah secara kualitatif. Analisis data menggunakan metode matrik SWOT. Kesimpulan: 1). Potensi makanan dan minuman khas Pulau Giligenting guna mendukung pariwisata berkelanjutan yaitu Kue Bapel, Gula Aren dan Nira Siwalan (legen) sebagai minuman khas. 2). Strategi pengembangan makanan dan minuman khas Pulau Giligenting menggunakan metode deskriptif kualitatif dan analisis SWOT dengan mengkombinasikan faktor ifas dan efas (SO-ST-WO-WT) meliputi promosi wisata, paket diskon, aturan dagang, edukasi wisata, perbaikan kemasan, membangun tempat industri, sapta wisata serta menjaga kualitas wisata dan kualitas makanan dan minuman khas. Kata Kunci : Makanan dan Minuman Khas, Pulau Giligenting, Pariwisata Berkelanjutan, Metode Kualitatif, dan Analisis SWOT.

Typical food and drinks are characteristic of the richness of natural resources of an area, the importance of maximizing Giligenting Island tourism supported by Giligenting Island special food and drinks in order to become one of the sustainable tourism spots in Madura. The aim of this study: 1). Knowing the potential for food and drink typical of Giligenting Island. 2). Arrange a strategy to develop Giligenting Island food and beverages to support sustainable tourism. Time and Location The research was carried out in November 2019 – February 2020, located on Giligenting Tourism Island, Sumenep. The method used in this research is qualitative method. Data were collected and processed qualitatively. Data analysis using the SWOT matrix method. Conclusion: 1). The potential of Giligenting Island special foods and drinks to support sustainable tourism, namely Bapel Cake, Palm Sugar and Nira Siwalan (legen) as a typical drink. 2). The strategy for developing food and beverages typical of Giligenting Island uses descriptive qualitative methods and SWOT analysis by combining ifas and efas factors (SO-ST-WO-WT) including tourism promotions, discount packages, trade regulations, tourism education, packaging improvements, building industrial premises, sapta tours and maintain the quality of tourism and the quality of typical food and drinks. Keywords : Typical Food and Drinks, Giligenting Island, Sustainable Tourism, Qualitative Methods, and SWOT Analysis.

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