Analisis Motivasi Pecinta Kuliner Makanan Tradisional Di Kota Semarang

Nugraheni, Krisnawati Setyaningrum; Wijoyo, Tuwuh Adhistyo

doi:10.26905/jpp.v6i1.4882

Cited by 3 publications

(3 citation statements)

References 9 publications

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“…Feelings of fatigue due to daily work routines can disappear instantly when enjoying culinary according to expectations. This condition is supported by the results of previous research that one of the motivations of tourists in choosing food is to help reduce stress, which increases the mood of traditional food culinary lovers [10]. Traditional food introduces a variety of flavors that have their own taste.…”

Section: Factors Forming Tourist Motivationsupporting

confidence: 55%

Analysis of tourist motivation for traditional culinary tourism in Bogor

Bonanza,

Sofiantina Rahayu,

Prabandari

et al. 2023

E3S Web Conf.

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Bogor is a city that represents a blend of traditional Sundanese culture, colonial culture, and the modernity of a metropolitan city. A variety of culinary are offered, ranging from regional to traditional specialties. This condition encourages research on tourist motivation in traditional culinary tours in Bogor. Analysis of tourist motivation in traditional culinary tours can be the basis for developing culinary tourism areas in Bogor. The methods used in the research were observation, interviews, and questionnaires to 50 traditional culinary tourists from Bogor. The questionnaire contains the characteristics and motivations of tourists in culinary tours in Bogor. The collected data were analyzed using the Confirmatory Factors Analysis (CFA) statistical test. This study shows that the indicators of latent motivation have a significant and valid effect. Physical motivation, an indicator that reflects the condition of tourists in traditional culinary tourism activities, relieves fatigue. Furthermore, on cultural motivation, an indicator that reflects the condition of tourists is the desire to taste food. For social motivation, an indicator that reflects the condition of tourists is visiting family, and for status motivation, an indicator that reflects the condition of tourists is taking pictures at event venues/culinary activity centers.

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Section: Factors Forming Tourist Motivationsupporting

confidence: 55%

Analysis of tourist motivation for traditional culinary tourism in Bogor

Bonanza,

Sofiantina Rahayu,

Prabandari

et al. 2023

E3S Web Conf.

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“…This finding is in line with the findings of previous researchers who concluded that taste image is one of the highest attractions in culinary tourism and is the most important thing. The findings of this study holistically find that the culinary tourist experience is not only interested in the issue of food taste (Nugraheni & Wijoyo, 2021;Ratnasari et al, 2020;Setiawan et al, 2020;Wijanarti & Purusottama, 2022;Wulandari et al, 2019). The availability of healthy food, atmosphere, comfortable infrastructure, and excellent service get a high average score.…”

Section: Culinary Tourists Experiencementioning

confidence: 52%

Development of culinary tourism based on tourist's perception and experience in Balikpapan City

Gozali

Wijoyo

2022

J. Pariwisata Pesona.

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Culinary tourism has recently become the most dynamic and expansive global trend and continues to experience positive developments in many countries, one of which is Indonesia. However, the existence of food-related tourism often ignores the expectations of tourists themselves and tends to operate without collaboration with various parties. In fact, culinary tourism relies on mutually beneficial multi-stakeholder policies and cooperation tailored to market demands. This paper aims to analyze the perceptions and experiences of tourists in the development of culinary tourism which is still neglected in the literature. Data collection was carried out through a survey by distributing questionnaires to 109 local tourists who had visited or were currently visiting five culinary tourism destinations in the city of Balikpapan (Wisata Kuliner Taman Bekapai, Wisata Kuliner Pasar Segar, Wisata Kuliner Coto Makassar, Wisata Kuliner Ruko Bandar Dan Wisata Kuliner Pantai Melawai). The data that has been obtained were analyzed descriptively (arithmetic average) with the help of SPSS 21.0. The results of the analysis show that tourists' perceptions of local food that characterize culinary tourism destinations are (x̅ = 4.53, SD = 0.58), and the average tourist experience of pleasant food in terms of taste is (x̅ = 4.34, SD = 0.65). In this study, both of them got the highest average value of the 18 items tested. This study contributes to the culinary tourism development literature based on tourist expectations and contributes practically to stakeholders in the field of tourism and culinary tourism in making optimal use of their resources.

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“…Dalam hal tersebut maka, kuliner dapat berpotensi untuk menyokong bidang pariwisata. Dan kini usaha kuliner tengah berkembang seiring dengan terjadinya perubahan budaya dalam masyarakat yang semakin sering dan terbiasa untuk makan di luar rumah dan telah menjadi budaya baru (Nugraheni & Wijoyo, 2021) Kontribusi sektor kuliner terhadap Produk Domestik Bruto (PDB) Indonesia sangatlah besar. Gambar dibawah menunjukkan data sumbangsih sektor kuliner terhadap Produk Domestik Bruto Indonesia: Produk ataupun jasa pelayanan yang menjadikan unsur kearifan lokal, budaya dan kuliner menjadi daya tarik dalam hal pemenuhan kebutuhan para wisatawan merupakan hasil kerjasama dari industri pariwisata dengan basis kearifan lokal.…”

Section: Pendahuluanunclassified

Tourism and culinary: study of identification & tourism development strategy of Pagerharjo village, Samigaluh District, Kulonprogo Regency

Chandra

2022

J. Pariwisata Pesona.

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Pagerharjo Village is one of the villages within the working area of the Borobudur Authority Agency, an agency under the supervision of the Ministry of Tourism and Creative Economy / Tourism and Creative Economy Agency. Pagerharjo Village is trying to become a tourist village that is able to attract as many tourist visits as possible in order to improve the welfare and standard of living of the community for the better through tourism. Tourism and Culinary: Study of Identification Tourism Development Strategy of Pagerharjo Village, Samigaluh District, Kulonprogo Regency is a research conducted with the objectives: 1) to find out the description of Pagerharjo village, Samigaluh District, Kulonprogo Regency as a tourist destination; 2) to find out the description of Pagerharjo village tourism destinations, Samigaluh District, Kulonprogo Regency as a tourist destination; and 3) to find out the culinary description of Pagerharjo village, Samigaluh sub-district, Kulonprogo district as a tourist destination. This research was conducted using qualitative research methods with descriptive analysis. Data collection is done by means of literature document study, observation, and interviews. The results showed that Pagerharjo village has several potential tourist attractions, namely Nglinggo tourist village, Nglinggo tea garden, Ngisis Hill, Nglinggo viewing post, and also potential culinary tourism, namely ingkung megono, taro criping, pegagan criping, banana criping, various wedhang spices, traditional roast tea, deplok coffee, and geblek. For the development of the Pagerharjo tourism village, it is recommended that the village government intensify promotional activities and also synergize with all tourism sector stakeholders.

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Analisis Motivasi Pecinta Kuliner Makanan Tradisional Di Kota Semarang

Cited by 3 publications

References 9 publications

Analysis of tourist motivation for traditional culinary tourism in Bogor

Analysis of tourist motivation for traditional culinary tourism in Bogor

Development of culinary tourism based on tourist's perception and experience in Balikpapan City

Tourism and culinary: study of identification & tourism development strategy of Pagerharjo village, Samigaluh District, Kulonprogo Regency

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