Study of Potential Culinary Products Made from Taro as a Culinary Attraction Towards the Motivation of Tourists in Bogor (original) (raw)
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Analysis of tourist motivation for traditional culinary tourism in Bogor
E3S web of conferences, 2022
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.
Consumer Preferences and Segmentation Analysis of Bogor Culinary Tourism
Journal of Consumer Sciences, 2017
This study was conducted to analyze the segmentation & profiling Bogor tourists, analyze consumer preferences towards typical culinary Bogor and the factors that influence them, and formulate appropriate strategies for the development of the typical culinary Bogor. This research used descriptive method survey. Segmentation and profiling analysis performed on the tourist city of Bogor were done with the help of a cluster analysis. For the second objective of this study, this used conjoint analysis to formulate a preference rating of Bogor to the typical culinary travel Bogor. Both of these analyzes were processed using an analysis tool SPSS 16.0. The results showed that there were three groups/ clusters on the tourist city of Bogor. Cluster i.e. one single adult was as much as 23 percent, and cluster of two adult family was as much as 71 percent, and the last cluster of young adults was as much as 6 percent. Traveler preferences resulting from this study were typical culinary areas o...
International Journal of Research Publications, 2021
The need for travel will continue to increase in line with the need for refreshment as a result of an increase in work activity. One type of tourism is culinary tourism which is developing very positively. The culinary world is closely related to the region or place, identity and culture. Almost all regions in Indonesia have a variety of local foods such as regional specialties. As well as culinary tourism in Malang which is very popular among tourists. One of the popular culinary destinations for Malang food is Bakso Bakar Trowulan. This restaurant is one of the pioneering menus of a grilled meatball which is a typical Malang food. The purpose of this study is to determine the effect of Quality, Health, Price, Emotional, Prestige, Interaction, Epistemic, Attitude Toward Local Food, Food Destination Image on Repurchase Intention on the culinary tourism of Bakso Bakar Trowulan in Malang Raya according to tourists from Surabaya Raya. This study is causal, the method used is quantitative methods of processing the data using SPSS. Data was collected by distributing questionnaires to 101 respondents, with the characteristics of male and female respondents aged 18-60 years. The respondent is domiciled in Surabaya Raya, namely the City of Surabaya, Sidoarjo Regency & Gresik Regency, the respondent has visited Bakso Bakar Trowulan at least once in the last 1 year and the respondent visits Bakso Bakar Trowulan not alone, but with family or friends. The results showed that the Attitude Toward Local Food to Food Destination Image shows a significant positive result with a regression coefficient of 0.769; Food Destination Image to Repurchase Intention shows significant positive results with a regression coefficient of 0.766; Emotional to Attitude Toward Local Food shows a significant positive result with a regression coefficient of 0.310; Prestige against Attitude Toward Local Food shows a significant positive result with a regression coefficient of 0.228; Quality towards Attitude Toward Local Food showed a significant positive result with a regression coefficient of 0.218; Price to Attitude Toward Local Food shows a significant positive result with a regression coefficient of 0.183.
Original or Modified Surabi Bandung? Tourists' Perceptions and Consumption Motives of Local Food
Proceedings of the 1st International Hospitality, Travel and Event Conference (IHTREC 2023)Atlantis Press, 2023
Currently, many local culinary delights as part of the culture are commodified to meet market needs and promotions. Surabi Bandung is one of the famous Indonesian snacks from West Java and has been widely commodified. As a result, Surabi has increased in price and is different from the original version. This study aims to discover how tourists' perceptions and consumption motives towards the original or modified Surabi Bandung. This research uses a quantitative approach with a survey method. Data was collected using an online questionnaire via WhatsApp Broadcast Message and reached 100 tourists. The data analysis technique used is descriptive statistics and independent t-test. The results showed no differences in the tourists' perceptions of the original and modified Surabi Bandung. However, modified Surabi Bandung has a higher mean value in topping variations, product innovation, and places. Other findings show that the biggest motivation for tourists consuming Surabi Bandung is curiosity, food neophilia, and finding new knowledge and experiences. This research's theoretical implication is to find out how tourists perceive and motivate local culinary products. The practical implications of this research are suggestions for local culinary MSMEs in general for developing their products.
Domestic Tourist's Motivation Consume Local Food: A Case Study in Bangka Belitung
Jurnal Manajemen (edisi elektronik), 2024
Consuming local food has the power to boost a destination's economy and preserve its unique culture. At present, there is a disparity between the rise in the quantity of tourists visiting Bangka Belitung and the rise in their expenditure on consumption. The purpose of this study is to pinpoint the driving forces behind tourism spending. Purposive sampling was utilized in the study to gather data from visitors who had eaten local cuisine in Bangka Belitung. Samples were collected by means of the snowball method. Social media was used to distribute the questionnaires. There are 339 samples in all. Thirteen motivations were identified based on visitor experiences, as well as literature studies. These will be tested using factor analysis processed with SPSS. Two motivational groups were identified from the testing: social motivation and motivation to appreciate local cuisine. Authenticity of the food, tradition, culture, and social components are among the reasons people appreciate consuming local food. Emotions and social standing are components of social motivation. Part of the equation is sensory motivation. In order to effectively promote local food, sensory elements must be highlighted. The study concludes that managers in the travel business ought to understand more about the reasons behind tourists' eating habits. It will therefore serve tourists more effectively, resulting in their satisfaction and loyalty to the local food, which will strengthen the local economy. It is suggested that interaction motivation be included in future studies.
Proceedings of the 1st NHI Tourism Forum, 2019
One of the tourism products that is being actively developed in the Borobudur Region is Culinary Products. Deputy of Nusantara Tourism Development said that the Borobudur region's culinary products raised many elements of the local cultural flavor of the local community. Unfortunately there are no studies that study how the quality of food offered at the Central Java Borobudur Priority Tourism Destination. With information about the quality of culinary products offered at Borobudur priority destinations, it is hoped that the government can improve the competitiveness of Borobudur priority areas on the national and international tourism arena. This study aims to determine the Perception of Tourists About the Quality of Traditional Culinary Products in the Priority Tourism Destinations of Borobudur, Central Java. The research method used in this study uses the Importance-Performance Analysis method. The sample in this study were tourists visiting the Borobudur culinary tour of 100...
Food Motives in a Visitor Destination: A Study on Domestic Tourist Visit
NMIMS Management Review
Objective – Gastronomy has emerged as a critical component in the promotion and development of tourism attractions. The present goal is to understand about satisfaction level of domestic tourists on cuisine in Kolkata region which add to the research literature on the link between cuisine and tourism in the Kolkata region by drawing on the experiences of domestic visitors. Methodology – The technique is based on a questionnaire in quantitative research sent to domestic tourists/ visitors during their stay to Kolkata (Calcutta), the city of joy. Simple random sample was utilised in the study with n= 100, using a 7 (seven) point scale for convenience as population is not quantifiable because there is no statistic available on the actual number of domestic tourists/visitors that visit Kolkata for local food, which creates destination image. As the data are symmetric in nature, the compared t-test was utilised as an inferential statistical tool of parametric test to capture the satisfac...
Jurnal Ilmu Sosial dan Humaniora
Culinary tourism is a form of tourism that is currently developing. Studies on the preferences of culinary tourists will be beneficial for the development of this form of tourism in the future. This study analyzes the influence of tourism product attributes: tourist attraction, accessibility, and amenities on revisit intention to a culinary tourism area. This study used a survey method. The questionnaire was distributed to 100 domestic tourists who visited the culinary tourism area in Bogor City, Indonesia. Methods of data analysis using descriptive analysis, multiple regression, F-test, and T-test. This study indicated that tourist attraction has a positive and significant effect on revisit intention, while accessibility and amenities do not affect revisit intention. However, tourist attraction, accessibility, and amenities simultaneously have a positive and significant effect on revisit intention. This study concluded that the dominant attribute of culinary tourism products is a t...
Sustainability
Various tourism trends have appeared with developing technology. One of them is gastronomy tourism. It is necessary to determine the factors which affect the development of this type of tourism for supply determinants to be successful in marketing activities. Products registered with geographical indication are considered to be one of these elements. In this direction, the purpose of the study is to determine the effects of local food and local products registered with geographical indications on the development of gastronomy tourism. Bolu, which is one of the Turkey’s cities, was selected as implementation area. Data were collected from effective tourists, who visited Bolu, or potential tourists, who have a possibility of visiting Bolu, via questionnaire technique, and 391 questionnaires were reached. Data were solved using statistical package program. Multivariate regression analysis was used to determine the effect of the products registered with geographical indication. Accordin...
Food Souvenirs Preferences by Domestic Tourists-Indonesia
Proceedings of the 2nd International Conference on Social, Applied Science, and Technology in Home Economics (ICONHOMECS 2019), 2020
The presence of souvenirs in a tourist destination is important, because tourists consider buying souvenirs as an important part of the tourist experience. In tourist destinations there are usually various types of souvenirs, including crafts, food and craft products, but in general, food souvenirs are one of the prominent souvenirs among many types of souvenirs purchased by tourists when going to a destination, that because tourists consider food souvenirs is a reliable or tangible proof that tourists can bring home as a representation that they have visited the original destination of the food souvenirs. Likewise in Indonesia, most domestic tourists prefer to buy food souvenirs to take home and then enjoy themselves or give as gifts to others. This research article aims to describe how their preferences for food souvenirs, especially in Malang, research using quantitative methods, data were collected through survey which using questionnaire as a tool. The results showed that the preference of food souvenirs by domestic tourist based on the type of food is in chips form, based on taste is savory, based on texture is crispy, and based on the cooking process is fried.