Culinary Tourism Research Articles

Durian Culinary Products Based on Local Food as a Culinary Tourism Attraction in Medan City

As the capital of North Sumatra, Medan City has an image that is quite attached to durian culinary destinations. This can be seen from the many culinary businesses that make durian their flagship product so that it can become an icon of culinary tourism in Medan. This study aims to identify the characteristics of the attractiveness, management, and promotion mix of culinary tourism products in three leading durian outlets in Medan City: Ucok Durian, Pelawi Durian, and Durian Ucok Tanjung. The method used in this study is exploratory qualitative with data collection techniques using in-depth interviews, observations, literature studies and documentation. The advertising promotion mix involves social media, print media, electronic media, and display signs. The sales promotion method is offered through free trials, discounts, and attractive promos during the durian season. Managers carry out The personal selling method whenever they fill in trade shows and festivals. The public relations method is carried out through collaboration with durian agents, being a seminar and media resource person, and becoming a sponsor for an activity.

Analisis Pengembangan Wisata Kuliner Kota Medan

This study aims to determine the development strategy for the culinary tourism business in Medan City. This research method is field research with a qualitative-descriptive approach. research that emphasizes aspects of in-depth understanding of a problem rather than looking at problems for generalization research. This research method uses in-depth analysis techniques. Based on the results of the research that has been done, the strategy for developing culinary tourism to prosper the economy in Medan City is by using a SWOT analysis, namely by using the SO strategy, WO strategy, ST strategy and WT strategy. The results of this analysis are maintaining the taste and uniqueness as well as product quality, increasing partnerships with the government, improving better tourist destinations. The author's suggestions are to improve the facilities and quality of human resources, innovate, involve food bloggers or food vloggers for promotions, and organize events to make them more widely known.

Optimalisasi Produk Unggulan Kawasan Kuliner Kelurahan Ledok, Kecamatan Argomulyo Kota Salatiga

This service aims to develop and promote the potential of culinary tourism in Argotelo, a culinary place in Salatiga City, Indonesia. This research involves market analysis, facility improvements, menu diversification, and promotional efforts to increase awareness and tourist visits. The results include increased sales turnover, increased visitor numbers, product diversification and a positive impact on local communities. This dedication stimulates local economic growth and creates a better culinary experience for visitors. The success of this service shows the importance of developing and promoting culinary tourism potential in the area..

Peran Pelaku Usaha Dalam Tata Kelola Kampung Wisata Kuliner Di Kelurahan Ledok, Kecamatan Argomulyo Kota Salatiga

This service aims to develop a culinary tourism village based on local wisdom with a focus on cassava raw materials in Ledok Village, Salatiga City. This research involves local culinary business actors, local governments, and academics to improve skills, business governance, and promotion of cassava-based culinary products. The results of this service include improving the skills of culinary business actors, developing a diverse culinary menu, strengthening collaboration between various parties, as well as creating a management guide for culinary tourism villages. Evaluation of research results shows positive potential in increasing business actors' income, local tourism growth and village economic development. In conclusion, the development of a culinary tourism village based on local wisdom made from cassava has great potential to improve the quality of life of local communities and support the economic and tourism growth of Salatiga City. Collaboration and training are the keys to success in optimizing the potential of this culinary tourism.

Analisis Timbulan Sampah dan Pemanfaatan Sampah Organik Berbasis Eco enzyme Pada Kawasan Wisata Kuliner Air Salobar, Kota Ambon

The existence of waste in tourist areas does not only have a negative impact locally but also globally. The process of decomposing organic waste produces greenhouse gases, while plastic inorganic waste which is difficult to decompose causes higher levels of microplastic pollution in the environment. The purpose of this study is to analyze waste generation and to utilize organic waste produced in the Air Salobar Culinary Tourism area to become eco enzyme. This research was conducted in March-June 2023 in the Air Salobar Culinary Tourism area, Nusaniwe District, Ambon City. Retrieval and analysis of inorganic waste data refers to SNI 19-3964-1994. The classification of inorganic waste is based on the classification of marine debris according to UNEP (United Nations Environment Programme). Collection of organic waste and processing it into eco enzyme using the observation method. The resulting data is then displayed in the form of tables, diagrams and figures for further discussion. The results of the study proved that the total weight of waste generated in this tourist area was 215.91 kg consisting of 213.37 kg of organic waste and 2.54 kg of inorganic waste. The weight of waste generation both organic and inorganic waste generated during 10 days of observation was 0.22 kg/person/day with a volume of waste generation of 0.84 liter/person/day. The potential for recycling inorganic waste is 99% of the total weight of inorganic waste produced. The potential for recycling organic waste into eco enzyme is 73.16 kg or 80% of the weight of the fruit peel organic waste produced. The eco enzyme solution obtained after 3 months of fermentation is 6.2 liter. The results of this study indicate that the waste generated in the Air Salobar Culinary Tourism area can be recycled which is beneficial both ecologically and economically.

Participation of Coastal Communities in the Development of Sports Tourism in Takalar Regency, Indonesia

This study aims to analyze the level of participation of the Sampulungan community in the development of sports tourism in the coastal area. The type of research used in this research is descriptive research with a qualitative approach. This study uses a case study research design to describe how the Sampulungan community participates in developing sports tourism in coastal areas. Data collection techniques used in-depth interviews, documentation, observation, and focus group discussions (FGD). The results of this study reveal that there is growing public awareness of holding cultural festivals and participating in improving tourist destinations in the Sampulungan coastal area, such as culinary tours and children's playgrounds, as well as water sports tourism.

Identifikasi Sarana dan Prasarana Pariwisata Terhadap Kenyamanan Pengguna Wisata Pantai Jangka Kabupaten Bireuen

Jangka Beach Tourism, located in Jangka Sub district, Bireuen Regency, is a tourist attraction with a beach and culinary feel. This beach area offers the charm of an exotic beach with brownish sand and a diversity of culinary tourism around the beach. The problem that occurs in Jangka beach tourism areas is that user comfort regarding some of the facilities that have been provided is not complete and does not comply with the standards of the Regulation on Regional Minimum Service Standards, so evaluation needs to be carried out, especially from users and the public who carry out activities at tourist locations. The method used is a qualitative method that focuses on existing facilities and infrastructure at Panjang Beach by means of observation, distribution of questionnaires and literature studies related to the research topic. The results obtained from the existing infrastructure were 13.0% who said it was very satisfactory, 56.5% said it was fulfilled and 30.04% said it was not yet fulfilled. In general, 70.6% said they agreed, however, other answers related to the importance of additional facilities and infrastructure stated it was very necessary, 34.8% said it was necessary. 56.6%, 8.7% is enough, so the facilities and infrastructure that still need to be completed are not enough, such as accommodation, banking system, health, educational facilities and sports advice. The conclusion is that the long-term beach comfort is adequate, it's just that the facilities and infrastructure need to be improved so that it becomes an attraction for tourists.

Development of Minggon Jatinan Culinary Tourism Based on Khas (Halal, Culinary, Safe, and Healthy)

Development of Minggon Jatinan Culinary Tourism Based on Khas (Halal, Culinary, Safe, and Healthy)

SITE SUITABILITY OF VELODROME GOR AREA AS GREEN OPEN SPACE (RTH) IN MALANG CITY

Urban green open space is an important component that influences the quality of human life, both ecologically and socio-psychologically. The existence of green open space in Malang City also plays an important role as a balance between built-up areas and urban needs for open space following government regulations. The 2016 – 2036 East Malang Urban Area Section Zoning Regulation states that there is a Velodrome Urban Forest Open Space development of 1.25 Ha in East Malang BWP in the form of an urban forest arrangement. Apart from being directed as an urban forest, the Velodrome GOR area is also being developed as a technology park, a center for culinary tourism, and a center for book traders. This is supported by the strategic location of the area and there are various activities in the area. However, there are several problems in this area such as inappropriate facility layout, waste problems, damage to facilities, and Sunday Market activities. This problem continues to get worse along with the visual damage to the face of the area and environmental damage. This study aims to determine the suitability of the Velodrome GOR site area as a Green Open Space (RTH). The analysis technique used is site analysis using descriptive statistical methods, behaviour mapping analysis, map overlay method, and evaluative descriptive analysis. The results showed that 76.7% of the site characteristics of the Velodrome GOR area were not following policy standards or theories regarding area footprint. Based on the research results, the Velodrome GOR area is divided into 21 zones with different treatments for each zone, namely 3 zones not being maintained, 5 zones being maintained, and 13 zones needing treatment or repair.

TRADITIONAL CULINARY OF AYAM TALIWANG AS A TOURIST ATTRACTION IN MATARAM CITY

This study was motivated by an interest in the expansion of culinary tourism in the city of Mataram, which, although having several opportunities, an abundance of raw materials, one-of-a-kind traditional food preparation techniques, and a promising market share, seems to be developing at a very local level. The strategy that has been used in this study is known as descriptive qualitative research. This means that the method utilized emphasizes monitoring data or information until it is deemed adequate to produce an interpretation. Mataram City is a place that offers a wide variety of different things to do, all of which are impacted by the general circumstances that exist in the surrounding region, including astronomy, geography, administration, and social and cultural aspects. According to the findings, the traditional culinary qualities that serve as an attraction for culinary tourism in the city of Mataram mostly result from the absorption of hereditary ancestral culture that originated in Taliwang, located inside Mataram City. The tourist sector in Mataram City might be expanded and improved by using the city's culinary potential, which could be a direct or indirect method. This is connected to the fact that the cuisine of Mataram City may be both a draw factor and a motivator for people from outside the region to become tourists in Mataram City. This is tied to the fact that the cuisine of Mataram City can be both.

User Flow Design Research for a Culinary Application Prototype to Improve Customer Satisfaction in Balikpapan

Balikpapan's economic growth is predicted to rise to 4.94% in 2022 from 4.56% in 2021. The Business Field for Providing Accommodation and Food and Drink has performed well, helping the city's economy. In Balikpapan, 23% of the creative economy is in the culinary sector. Culinary tourism is popular in the city, although finding gastronomic information, especially for foreigners, can be difficult. As a result, there is a need for a culinary application that can provide information about Balikpapan's different culinary delights. Prior to developing a culinary application, the initial step entails the creation of a user flow. This user flow aims to establish a development team for the purpose of creating culinary apps that align with user requirements and customer satisfaction. The process of developing a user flow encompasses multiple steps, including literature research, understanding context of use, specify user requirements, and design user flow solution. Several elements and processes that can be included in a culinary application have been identified through research conducted with 30 entrepreneurs and 30 food enthusiasts. Ratings, delivery services, promotions, menus, favorite menus, best seller menus, payment options, order services, training, reports, maps, and other features are available. By displaying the user flow and offering step-by-step instructions for users, this research serves as the first stage in constructing the culinary application. The user flow will aid in communication and demonstrating how the culinary application functions. The findings will also be used to develop a culinary application prototype that demonstrates the user interface and user experience.

ANALYSIS OF THE USE OF SOCIAL MEDIA AS A HOTEL CULINARY TREND PROMOTION MEDIA FOR GEN Z

One type of trend that is experiencing rapid development is culinary tourism. Culinary trends make food like a subject and a medium. The high demand for culinary makes this trend have good market prospects, especially for Generation Z. It is necessary to carry out studies related to hotel culinary trends to find out the characteristics and behavioral characteristics of Generation Z so that they can provide references regarding appropriate marketing strategies. An understanding of the nature and characteristics is needed to design messages or content for hotel culinary promotions more effectively.
 This research was conducted using a quantitative method where the data obtained was obtained from a survey method using online questionnaires through the Google form application. The questions given contain characteristics, sources of information variables, and gen Z behavior variables towards hotel culinary. The target for distributing the questionnaires was Generation Z who came from the island of Java. The distribution of questionnaires is used to measure responses from respondents and facilitate researchers in measuring data.
 Gen Z respondents in Java are dominated by women, aged 19-21 years, and students. Most of the Gen Z respondents had stayed at a hotel with a frequency of more than 2 times and stayed for 1 to 2 nights. Hotel culinary information is easily obtained through social media and is a consideration for staying at the hotel. Location and price are factors that Gen Z considers when choosing a hotel. The content and aspects that most influence culinary purchases are promos, tastes, and reviews from previous guests. The package menu that is popular with Gen Z is a buffet with a payment method that is often used, namely cash. The promos that are most in demand and affect the purchase of hotel culinary delights for Gen Z are discount vouchers and buy 1 get 1 promo. The hotel's culinary delights for Gen Z are food from Indonesia, coffee or tea drinks, and salty or sweet snacks. Gen Z prefers to make culinary as a basic need to survive and meet the energy needs to be used in daily activities.

Potential of Culinary Tourism I-Bumi Cafe and Resto In Supporting Tourism In West Sumatra

Culinary tourism is one of the superiorities in the tourism industry that has enormous potential to be developed and utilized if managed properly and professionally. Culinary tourism complements other forms, such as cultural, nature, and marine tourism, which are already popular among West Sumatra tourists. This research aims to identify the potential of culinary tourism in I-Bumi Cafe & Resto in supporting tourism in West Sumatra. This research uses a qualitative approach using the literature study method of several writings in journals, articles, and documents related to analyzing culinary tourism potential. The results of this study indicate that the existence of I-Bumi Cafe & Resto has the potential to support tourism in West Sumatra through culinary tourism. The possibility possessed by I-Bumi Cafe & Restaurant supports tourism activities in West Sumatra. The strengths possessed by I-Bumi Cafe & Restaurant must be maintained and paid attention to as well as possible, weaknesses must be eliminated, opportunities that exist are immediately exploited, and threats or challenges must be anticipated presently. In this way, steps can be taken for improvement in the future.

Analysis of Muslim Tourist Loyalty to Halal Gastronomic Tourism in Salatiga City

The development of the City of Salatiga as a City of Gastronomy will increase local and community income through culinary tourism and increase the number of tourists visiting Salatiga. The concept of halal is currently used as a trend for developing the Islamic economy in Indonesia, starting from the emergence of halal products (food and beverages), halal cosmetics, halal fashion and halal tourism to lifestyle (halal tourism). The purpose of this study focuses on the loyalty of Muslim tourists and how they increase tourist loyalty in the city of Salatiga. This study will use a variant-based Structural Equation Model (SEM) with AMOS version 2.0. The population of this study will be focused on halal gastronomic tourists in Salatiga City, while the samples selected in this study must meet the requirements of tourists who have visited more than three times. The product quality variable (X1) positively and significantly affects the tourist satisfaction variable (Z). Product quality affects tourist satisfaction, so managers of gastronomic tourism are advised to improve food taste, food aroma, food durability, and physical appearance of food. The price variable (X2) positively and significantly affects the tourist satisfaction variable (Z). Prices affect tourist satisfaction, so tourism managers are advised to increase price affordability, price competitiveness, and suitability of prices with product quality. The tourist satisfaction variable (Z) positively and significantly affects tourist loyalty (Y). Tourist satisfaction affects tourist loyalty, so tourism managers are advised to increase the suitability of tourist expectations, intention to revisit, and willingness to recommend from tourists.

Pengembangan Usaha Bumdes Jejama Usaha melalui Tiktok, Literasi Keuangan, dan Program Kerja

Purpose: Bumdes has a crucial role for village to increase the villager's wealthy. Therefore, Indonesia's government encourage all parts to give their best can do to evolve the bumdes. The purpose of this service activity is to increase the knowledge and skills of trainees in branding positioning by using social media tiktok, financial literacy, and preparing work programs. Methodology: The methods which we use for transferring knowledge are persuasive methods and training. We considered these methods appropriate to overcome the problem that they have. Results: There was an increase in the participants' knowledge, understanding, and skills in branding positioning through tiktok media, financial literacy, and preparing work programs. This increase has had a positive impact on the progress of the Jejama Usaha BUMDES in its business activities. This activity also provides output in the form of links and tiktok content for culinary tourism in the village of bumdes jejama usaha. Conclusions: Training in branding positioning, financial literation, and work program can assist the business entities belonging to the village of Jejama Usaha to minimize the obstacles. Thus, village-owned enterprises can continue to progress and develop even better. Limitations: The implementation of this activity certainly has limitations, namely in terms of facilities and infrastructure. Disturbances in the LCD system certainly gave the team a few obstacles to deliver material in a timely manner. Thus, the disturbance resulted in a delay in the implementation of the next session's activities. The next limitation is that most of the participants present are at an age that is less adaptive to technology, which of course is a challenge for the team to assist in the use of digital technology such as tiktok. Contribution: This technology can help the BUMDes to increase their income.

Consumption value in food tourism: the effects on purchase involvement and post-travel behaviours

ABSTRACT This study applied local food consumption values to food tourism (culinary tourism) activities. Prior research revealed that impacts of consumption values in food tourism often varied based on the destination. This study adapts the tourist’s local food consumption value (TLFCV) scale to food travel in general, using a survey of American leisure travellers (N = 489). Interaction value, emotional value, and prestige value impacted purchase involvement of dining decisions while travelling. Travellers believe that eating local food while travelling builds personal bonds (interaction value), provides pleasure and happiness (emotional value), and increases social status or social capital (prestige value). Emotional value played the strongest role in travellers’ purchase involvement, and purchase involvement led to post-travel activities: satisfaction, intention to return and to recommend a destination. Between traveller types, prestige value was less important for culinary travellers than other leisure travellers. Destinations are recommended to market not just local food products or experiences but also the consumption values or benefits that tourists seek.

Pengembangan Usaha Mikro, Kecil, dan Menengah Dalam Meningkatkan Perekonomian di Sektor UMKM Sentra Wisata Kuliner Dharmahusada Kota Surabaya


 The problem statement of this research pertains to the enhancement of micro, small, and medium-sized enterprises (MSMEs) to foster economic growth within the culinary tourism hub of Dharmahusada, Surabaya. This study aims to provide a descriptive account of the Development of Micro, Small, and Medium-Sized Enterprises in Elevating the Economic Landscape within the MSME Sector of the Culinary Tourism Hub in Dharmahusada, Surabaya. Employing a qualitative methodology with a descriptive approach, the research delves into the strategies employed for business development in boosting the economic facet of the MSME sector within the Dharmahusada Culinary Tourism Hub in Surabaya.The findings of the research underscore that the Surabaya City government has formulated rational, proportionate, and well-organized policies for the organization and provision of space for street food vendors within the Dharmahusada Culinary Tourism Hub. However, the implementation of these policies is impeded by various challenges, including inadequate dissemination of information, limited access to information, and insufficient support or guidance. To address these issues, effective dissemination of information concerning tax incentives for MSMEs, the establishment of comprehensive information systems, the creation of centers for consultation and development of MSMEs, as well as the establishment of a joint marketing system, are imperative.
 Keywords: Strategies for MSME Development; Economic Aspects of the MSME Sector; Surabaya City

Pengaruh Co-Creative Tourism Experience terhadap Revisit Intention Pada Kuliner Karawang

The purpose of this study is to ascertain the degree to which the co-creative tourist experience (X) affects on revisit intention (Y) in the Karawang culinary. The research uses a descriptive quantitative methodology and obtained samples from The 70 participants in the Karawang culinary tasters research served as the samples for the data processing, which was done using the SPSS program. Both primary and secondary data were collected by questionnaire distribution and literature reviews, respectively. employing correlation and regression analysis to analyze data. The result showed that The co-creative tourism experience variable partially influences the revisit intention variable favorably. The reliability score is 0.93, while the validity score is 0.235. The findings revealed that co-creative tourist experience had a 71.8% effect on revisit intention and a 28.2% influence on co-creative tourism experience. In other words, the study demonstrates that the co-creative tourism experience can positively affect the intention to return for culinary tourism in Karawang Regency. In order to enhance their offers and draw back customers, tourist places may benefit greatly from the information provided by this study.

DESAIN AREA DERMAGA APUNG SEBAGAI PENUNJANG WISATA DI BANUA ANYAR BANJARMASIN

The geographical location of the Martapura river basin in Banua Anyar Village is quite strategic, moreover, this area is one of the tourist areas in Banjarmasin which is also the target of developing a tourist area by the South Kalimantan Environmental Service in the Martapura Asri River program. However, currently, there is a lack of supervision and maintenance, resulting in many river problems and public facilities that are not functioning properly in the culinary tourism area on the Martapura River. Existing facilities are considered not yet available to solve river problems and do not meet the needs of visitors so the design of tourist river support facilities is to meet the needs of visitors. Writing aims to design a floating pier at the location of the river access center on the banks of the Martapura river in Banua Anyar Village. Through direct observation surveys and documentation at the wharf design location as the basis for the design. The approach applied is an environmentally friendly architecture (Green Architecture) with eco enzymes as a mixed medium in river waste around the wharf. Designers are focused on the functional form and structural strength of disaster response in river watersheds so that they can more easily implement designs that are following river problems in the surrounding area. The results of this writing formulate the overlapping concept of the functions of public facilities between the problems of overcoming the density of land health insurance routes and environmental pollution due to residents' waste. The planned facilities include 1) a Floating Pier as an area of ​​the main function of the river bank; 2) Providing space facilities for washing clothes as well as environmentally friendly public toilets; 3) Developing and improving the area around the site by updating other facilities.

Customer Values and Repurchase Intention in Pasar Lama Culinary Center, Tangerang

Purpose: Pasar Lama, a culinary center located in Tangerang’s Chinatown area. This area is famous for its’ street food and exclusive food and beverage vendors. Repurchase intention in a food and beverage establishment is affected by utilitarian and hedonic values of the customer. Perceived values are also influenced by several factors, namely food quality, service quality, physical environment, price, and rapidity. Researching repurchase intention in Pasar Lama is crucial for enhancing culinary tourism's sustainability, guiding businesses, attracting more tourists, informing policies, and preserving local culture. Method: This is a quantitative explanatory research with cross-sectional data with people who visited and bought street food in Pasar Lama as the population. The sampling technique was purposive sampling with 160 respondents given online questionnaires. The data was the analyzed with SEM-PLS method using SMART-PLS v3.0. Result: The result pointing out a different conclusion than the previous study because of the difference between population. Four hypotheses were rejected on the relation of food and service quality with utilitarian value, and physical environment & price with hedonic value. Contribution: A heterogenous population in Pasar Lama and Indonesia would bring different result on influence of perceived values on repurchase intention. Different settings, time dimensions, and sampling technique are suggested for future research.