Pembinaan Kepariwisataan Melalui Pelatihan Teknik Presentasi Kuliner Lokal Di Desa Wisata Mengwi Kecamatan Mengwi Kabupaten Badung

Sutaguna, I Nyoman Tri; Ariani, Ni Made; Aryanti, Ni Nyoman Sri; Putri, Ida Ayu Eka Trisna

doi:10.24843/bum.2018.v17.i03.p20

Cited by 3 publications

(4 citation statements)

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“…Most of the research discusses the relationship between food and tourism [14,23,52] studies related to gastronomy and gastronomic tourism [53,54], gastronomic tourism experiences [27,55,29]. Then, another focus in developing the strategy of local culinary [19,20,56,57].…”

Section: Discussionmentioning

confidence: 99%

Culinary Consumption in Digital Era: Tourists’ Typology and their Characteristics

Wachyuni

Priyambodo

Widiyastuti

et al. 2021

JESBS

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Purpose of the Study: Technological transformation has changed the consumption behavior of tourists in the digital era. The ease of access and the emergence of various media also have a significant impact on culinary tourism. This research aims to know the typology of tourists and their characteristics in local culinary tourism in the digital era, especially in Indonesia. By knowing this, it is expected that culinary businesses can adjust the strategy so that local culinary can be more explored by tourists. Furthermore, local culinary tourism can be further developed in potential destinations. Methodology: The method used is quantitative research, with data collection techniques through an online survey (google form) supported by literature studies. The sampling technique is non-probability sampling which is purposive sampling. The number of respondents in this study was 482 people who have culinary tour to Yogyakarta and Solo, Indonesia at least one time, and data analysis techniques using descriptive statistics and Analysis of Variance (ANOVA). Main Findings: The results show there are three clusters of tourist typology when on culinary tour in the digital era of Non-Culinary Tourist (NCT), Culinary Tourist (CT), and Gastronomic Tourist (GT). There are characteristic differences in each type of tourist from the parameters of attitude, perception, and culinary information-seeking behavior. The average value of attitudes, perceptions, and information-seeking behavior is increased from NCT, CT, to GT. The main media used in information seeking is digital media. The most widely used information reference sources are Instagram, friends, search engines, and family. Application of this Study: This study provides theoretical implications related to tourist typology and its characteristics in local culinary tourism in the digital era. Meanwhile, the practical implications, this research can be used as an advice in developing gastronomic tourism in the world and especially in Yogyakarta and Solo, Indonesia. The government and businesses can make this research the basis for formulating local culinary tourism marketing strategies. Novelty/Originality of this Study: This research is original and new in terms of context and methodology. There are few research focuses on the behavior of tourists in local culinary tourism, especially in the digital era. This study also uses a new method of looking at the differences in tourist typology, using analysis of variance (ANOVA).

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Section: Discussionmentioning

confidence: 99%

Culinary Consumption in Digital Era: Tourists’ Typology and their Characteristics

Wachyuni

Priyambodo

Widiyastuti

et al. 2021

JESBS

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“…Currently, traditional cuisine, as well as culinary arts in general, constitute an inseparable part of the tourism sector. Various traditional dishes from different regions in Indonesia, each with its unique characteristics, serve as attractions for tourists to visit and savor traditional cuisine [11]. Traditional food has become a destination for tourists to visit a region, not just for other tourist attractions [12].…”

Section: Article Info Abstractmentioning

confidence: 99%

Authenticity and Uniqueness of Asinan Bogor as a Distinctive Culinary Delight of Bogor City

Putri,

Ramdhani,

Rosalia

et al. 2024

HEJ

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Asinan bogor, commonly known as Bogor salty pickles, represents a traditional delicacy of Bogor, Indonesia, consisting of processed vegetables and fruits consumed raw alongside various additional ingredients. This research aims to delve into the uniqueness of asinan bogor. The study was conducted through surveys interviews, and questionnaires administered to 40 asinan Bogor sellers in Bogor City. Sellers unanimously recognize asinan bogor as a Bogor traditional dish. Sellers exhibit the highest level of knowledge concerning raw materials, with history being their least familiar aspect. While no main ingredients are obligatory, specific components hold priority, such as bean sprouts for vegetables pickled; and mango, water guava, and jicama for fruits pickled. Mandatory seasoning ingredients include ground red chili, salt, and water. The composition of asinan ingredients varies based on consumer preferences. Antanan is rarely utilized as a primary ingredient, whereas salted mustard green epitomizes Chinese cuisine. Currently, the serving of asinan bogor is predominantly in plastic packaging, deviating from on-site consumption, particularly for souvenir packaging. The paramount uniqueness of the asinan bogor lies in the gravy.

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“…Selain itu, pemberian sembako dan vitamin juga dapat meningkatkan asupan gizi dan kesehatan warga desa. Hal ini terlihat dari peningkatan konsumsi beras, sayuran, dan buahbuahan, serta mencegah tingkat kekurangan gizi pada anak-anak di desa tersebut (Rinawati et al, 2019;Sutaguna et al, 2018).…”

Section: Gambar 2 Pemberian Sembako Dan Vitamin Kepada Peserta Pelatihanunclassified

“…Penelitian lain juga melakukan hal yang sama di desa Wisata Mengwi sebagai desa wisata. Penelitian ini melakukan pengembangan usaha Makanan Khas Daerah Bali sebagai media interaksi antara masyarakat dan wisatawan dan juga sebagai wisata kuliner (culinary tourism) di Desa Wisata Mengwi, Kecamatan Mengwi, Kabupaten Badung (Sutaguna et al, 2018). Hasilnya terdapat beberapa model kuliner yang dapat dikembangkan di Desa Wisata Mengwi seperti : Jukut Ares (appetizer/makanan pembuka).…”

Section: Gambar 2 Pemberian Sembako Dan Vitamin Kepada Peserta Pelatihanunclassified

Program Pelatihan Ibu PKK Desa Kenderan Tegalalang Gianyar Bali

Semara

2023

jam

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Pandemi COVID – 19 telah mengubah segala aspek kehidupan manusia, bahkan Bali yang selama ini sangat tergantung akan perkembangan pariwisata, mengalami dampak yang signifikan terhadap ekonomi masyarakatnya. Membangkitkan pariwisata dari Desa Wisata harus berpijak pada keberpihakan alam, lingkungan, sosial, ekonomi, budaya dan kearifan lokal masyarakat setempat. Pembangunan Desa Wisata harus berbasis pada masyarakat. Tujuan kegiatan pengabdian kepada masyarakat adalah meningkatkan kualitas dan kuantitas masyarakat dalam mengelola desa wisata untuk mendukung wisata kuliner. Pengabdian kepada masyarakat yang dilakukan merupakan kegiatan pelatihan pengolahan makanan dan minuman serta memberikan sembako dan vitamin. Jumlah peserta pelatihan sebanyak 30 orang yang merupakan ibu PKK Desa Kenderan. Metode pelatihan yang digunakan adalah metode workshop. Hasil program pelatihan menunjukan antusiasme masyarakat terhadap kegiatan pengabdian kepada masyarakat. Masyarakat tidak takut lagi untuk beraktifitas pada masa pandemi COVID – 19. Masyarakat juga termotivasi untuk hidup sehat terutama mau mengkonsumsi makanan dan minuman sehat. Dengan meningkatnya kesadaran masyarakat berdampak positif terhadap pengembangan desa wisata Kenderan.

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Pembinaan Kepariwisataan Melalui Pelatihan Teknik Presentasi Kuliner Lokal Di Desa Wisata Mengwi Kecamatan Mengwi Kabupaten Badung

Cited by 3 publications

References 0 publications

Culinary Consumption in Digital Era: Tourists’ Typology and their Characteristics

Culinary Consumption in Digital Era: Tourists’ Typology and their Characteristics

Authenticity and Uniqueness of Asinan Bogor as a Distinctive Culinary Delight of Bogor City

Program Pelatihan Ibu PKK Desa Kenderan Tegalalang Gianyar Bali

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