Pemetaan Wisata Kuliner Khas Kota Surakarta

Saeroji, Amad; Wijaya, Deria Adi

doi:10.22146/jpt.24968

Cited by 24 publications

(21 citation statements)

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“…Kuliner Kota Surakarta terus berkembang sampai sekarang.Wisata kuliner merupakan salah satu bagian dari wisata budaya yang berarti wisata ini memiliki nilai tersendiri di mata wisatawan. Kekayaan kuliner merupakan sebuah modal besar yang harus dimanfaatkan dalam rangka pengembangan ekonomi daerah (Saeroji dan Wijaya, 2017).…”

Section: Pendahuluanunclassified

“…Kota Surakarta memiliki aneka kuliner yang menarik, dengan kualitas rasa yang tidak diragukan lagi. Kuliner Surakarta dipandang sebagai potensi pariwisata (Saeroji dan Wijaya, 2017) karena tidak jarang orang datang ke Kota Surakarta hanya untuk mencicipi makanan khas kota ini. Hal ini diperkuat dengan penobatan Kota Solo sebagai Kota Kuliner selain Kota Bandung oleh Menteri Pariwisata.…”

Section: Pendahuluanunclassified

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Analisis Keputusan Konsumen Dalam Melakukan Pembelian Makanan dan Minuman di Warung Hik

Isa

Mardalis

Mangifera

2018

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Penelitian ini bertujuan menganalisis kualitas produk, harga, promosi dan lokasi terhadap keputusan konsumen dalam membeli makanan dan minuman di warung HIK. Populasi penelitian ini adalah masyarakat di wilayah Kota Surakarta dan sekitarnya yang pernah menikmati layanan warung HIK di Kota Surakarta. Pemilihan sampel menggunakan metode purposive sampling. Jumlah sampel yang diambil dalam penelitian ini sebanyak 102 orang responden. Penelitian ini menggunakan data primer yang diambil menggunakan wawancara terstruktur dengan bantuan kuesioner. Analisis data yang diggunakan adalah analisis regresi berganda. Simpulan penelitian ini adalah kualitas makanan, harga dan promosi berpengaruh positif dan signifikan terhadap keputusan pembelian makanan dan minuman di warung HIK, sedangkan lokasi berpengaruh positif tetapi tidak signifikan terhadap keputusan pembelian di warung HIK di Kota Surakarta. Pelaku usaha warung HIK harus meningkatkan kualitas produk dengan mempertimbangkan harga yang sesuai serta melakukan promosi sehingga dapat bersaing dengan warung HIK lainnya.

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Section: Pendahuluanunclassified

Analisis Keputusan Konsumen Dalam Melakukan Pembelian Makanan dan Minuman di Warung Hik

Isa

Mardalis

Mangifera

2018

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“…Strategic position allows this region to be a transit point and a place of tourist arrivals from outside the city of Surakarta. The diversity of attractive tourism potentials in the city of Solo such as heritage tourism (cultural heritage and traditional values), historical tours, shopping tours, and culinary tours [14] [15].…”

Section: Regeneration Readiness Of Creative Industry Msmesmentioning

confidence: 99%

Regeneration of MSMEs in The Industrial Revolution Era 4.0: In Millennial Generation Perception

Santoso¹,

Widiyanti²,

Munib³

2020

Proceedings of the Proceedings of the 1st Conference of Visual Art, Design, and Social Humanities by Faculty of Art and Design,

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Regeneration has become a global issue related to disruption as a result of the rolling of the industrial revolution 4.0. The MSMEs as one of the elements in the industrial revolution are also facing the challenges of regeneration, The challenge is in the form of a process of transition from generation to current generation, which is called millennial generation. This research aims to discover the extent of millennial generation perceptions of the competitiveness of MSMEs and analyizing the extent of their readiness to accept the transfer of generations as MSME performers. This research is based on primary data that collected through a survey of 210 millennials taken by accidental sampling in six districts and one city in Solo Raya. The results of research showed that most of the millennial generation considered that the products and services of MSME performers were good, while the price, prestige and distribution are quite good but lack in promotion. Most of the millennial generation expressed their willingness to become the MSMEs and culinary sector who with the most interest by millennials

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“…Techniques used by consumers to sort through internal memory (personal experience) or external experience. In this second stage, consumers will seek for related information [22]: a) Affordable prices; b) Distinctive taste; c) Trademarks; d) Product packaging; e) Quality of food; f) Price-appropriate portions; g) Authentic location; h) Typical physical building facilities. The information search process will be applied differently by consumers during the Covid-19 pandemic.…”

Section: Changes In Consumer Purchasing Culinary Behaviormentioning

confidence: 99%

Changes in the Culinary Purchasing Behavior via Digital due to the COVID-19 Pandemic

Hastiningsih¹,

Sari²

2020

Proceedings of the 6th International Conference on Social and Political Sciences (ICOSAPS 2020)

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Coronavirus , which spreads almost all over the world including Indonesia, is of great concern to the global public. In preventing the spread of virus, the government appealed to the public to work, study, worship, and even to process food process from home. The Public is required to provide their own food and drinks. People are also advised not to leave the house or eat at the restaurant. This pattern was applied by the public for approximately three months until finally felt bored. The use of an online application offering home culinary product delivery was finally glimpsed as a means of diverting food menus that are routinely tested at home by trying the foods and drinks offered. The purpose of study is to explore changes in purchasing behavior before and during the Covid-19 pandemic. This descriptive qualitative study used a purposive sampling method with respondents aged 12-60 years living in Soloraya area. Data collection was done by distributing questionnaires and secondary data. Implication of the results of study is that there are differences in face-to-face purchases appearing categories based on food type and distance. In purchasing behavior, consumers carry out the processes of (1) need recognition (2) research of information (3) selective and (4) purchase. The differentiating process during a pandemic is related to the frequency of purchases higher than that before the pandemic and consumers purchasing culinary product more selectively using digital system in terms of hygienic food processes, packaging products, and health delivery protocols.

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Pemetaan Wisata Kuliner Khas Kota Surakarta

Cited by 24 publications

References 0 publications

Analisis Keputusan Konsumen Dalam Melakukan Pembelian Makanan dan Minuman di Warung Hik

Analisis Keputusan Konsumen Dalam Melakukan Pembelian Makanan dan Minuman di Warung Hik

Regeneration of MSMEs in The Industrial Revolution Era 4.0: In Millennial Generation Perception

Changes in the Culinary Purchasing Behavior via Digital due to the COVID-19 Pandemic

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