Trends of Traditional Culinary Tourism Research in Tourism Sector Journals Around Indonesia
Abstract
This research aims tocollect information on various studies that discuss traditional culinary tourism in Indonesia. Using content analysis that focuses on the findings of various studies that have been published in scientific journals in Indonesia. The trend found was an increase in the number of publications with the topic of traditional culinary tourism as a major concern in the last five years. Most quantitative research is found. The island of Java is the most frequently used location compared to other islands in Indonesia. In addition, traditional culinary business actors were mostly chosen as research subjects, while the most widely applied data collection technique was survey. Descriptive statistics is a data analysis technique that dominates traditional culinary tourism research articles.
Keywords
Full Text:
PDFReferences
Amin, M. et al. (2019). Marketing Communication Strategy to Improve Tourism Potential. Budapest International Research and Critics Institute-Journal (BIRCI-Journal). P. 160-166.
Arikunto, Suharsimi. (2012). Prosedur Penelitian Suatu Pendekatan Praktek. Jakarta: Rineka Cipta.
Asrihapsari Andi And Setiawan Doddy. (2020). The Use Of Information Technology By Restaurants In Joglosemar, The Mainstay City Of Indonesian Culinary. Jurnal Manajemen dan Pemasaran. 13 (2). 181-198. DOI: http://dx.doi.org/10.25105/jmpj.v13i2.6249
Bhudiharty, S., Ratnasari, K., & Waluyo, S. (2019). Analisis Potensi Daya Tarik Wisata Gastronomi di Kawasan Petak Sembilan Glodok, Jakarta Barat. Jurnal Industri Pariwisata, 2(1), 50-58.
Blichfeldt, B. S., Chor, J., & Ballegard, N. L. (2010). The dining experience: A qualitative study of top restaurant visits in a Danish context. Journal of Tourism, 11(1), 43-60
Christian. Dennys, Wicandra. Obed Bima, Asthararianty, 2015. Perancangan Buku Panduan Wisata Kuliner Khas Kalimantan di Samarinda. Jurnal DKV Adiwarna, Vol 2, No 7.
Cooper, D.R. & Schindler,P.S.(2014). Business Research Methods .Twelfth edition. McGraw-Hill
Dini, Trianasari (2020). Commodification Of Traditional Foods Namely Sate Lilit Bali In Spice Beach Club Bali. Global Research on Tourism Development and Advancement. 2 (1), 27-38.
Ernawati Hani, Suwandojo Dodik Prakoso Eko Hery. 2019. Consumer Preferences For Indonesian Food. Journal of Indonesian Economy and Business, Volume 34, Number 3, 280-293. ISSN 2085-8272 (print), ISSN 2338-5847 (online) http://journal.ugm.ac.id/jieb
Fountain, Joanna. (2021), "The future of food tourism in a post-COVID-19 world: insights from New Zealand", Journal of Tourism Futures, Vol. ahead-of-print No. ahead-of-print. https://doi.org/10.1108/JTF-04-2021-0100
Guerrero, L., Guardia, ` M. D., Xicola, J., Verbeke, W., Vanhonacker, F., Zakowska Biemans, S., … Hersleth, M. (2009). Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study. Appetite, 52(2), 345–354.
Harsana Minta and Triwidayati Maria. (2020). Potensi Makanan Tradisional Sebagai Daya Tarik Wisata Kuliner Di D.I. Yogyakarta. Prosiding Pendidikan Teknik Boga Busana. Vol 15, No 1 .
Horng, J.-S., & Tsai, C.-T. (2010). Government websites for promoting East Asian culinary tourism: A cross-national analysis. Tourism Management, 31(1), 74–85. https://doi.org/10.1016/j.tourman.2009.01.009
Kristbergsson, K.; Oliveira, J. (2016). Traditional Foods: General and Consumer Aspects. Integrating Food Science and Engineering Knowledge Into the Food Chain. Springer US. pp. 85–86. ISBN 978-1-4899-7648-2.
Lestari (A), N. S., & Christina. (2018). Doclang, Makanan Tradisional Yang Mulai Tersisihkan. Jurnal Khasanah Ilmu, 9 (2), 21-27.
Moleong, Lexy J. 2012. Metodologi Penelitian Kualitatif, Bandung: Remaja. Rosdakarya
Rahmawati Putu Indah, Artawan Komang Agus, Widiastini Ni Made Ary, Andiani Nyoman
Rianti. Angelina, Novenia. Agnes E., Christopher. Alvin, Lestari Devi, Parassih. Elfa K.. (2018). Ketupat as traditional food of Indonesian culture. Journal of Ethnic Foods, Volume 5, Page 4-9. https://doi.org/10.1016/j.jef.2018.01.001.
Riduwan. 2010. Skala Pengukuran Variabel-variabel Penelitian. Bandung: Alfabeta.
Sims, R. (2009). Food, place and authenticity: local food and the sustainable tourism experience. Journal of Sustainable Tourism, 17(3), 321-336. doi:10.1080/09669580802359293
Susetyarini Eko and Fauzi Ahmad. (2020). Trend of Critical Thinking Skill Researches in Biology Education Journals across Indonesia: from Research Design to Data Analysis. International Journal of Instruction. Vol.13, No.1. pp. 535-550
Tashakkori, A., & Teddlie, C., 2010. Handbook of mixed methods in social & behavioural research. (Daryanto, pengalih bahasa). Yogyakarta:Pustaka Pelajar. The United Nations
Tyas, A. P. (2017). Identifikasi Kuliner Lokal Indonesia dalam Pembelajaran Bahasa Inggris. Jurnal Pariwisata Terapan, 1(1), 1-14.
Undang-Undang Republik Indonesia No.10 Tahun 2009 tentang kepariwisataan.
Widjaja, D. C., Jokom, R., Kristanti, M., & Wijaya, S. (2020). Tourist behavioural intentions towards gastronomy destination: evidence from international tourists in Indonesia. Anatolia, 31(3), 376-392. doi:10.1080/13032917.2020.1732433.
World Tourism Organization. (2012). Global Report on Food Tourism. Madrid: World Tourism Organization.
World Tourism Organization. (2017). Global Report On Food Tourism. Madrid: World Tourism Organization
Xiaomin, C. (2017) “City of Gastronomy” of UNESCO Creative Cities Newtwork: From Internasional Criteria to Local Practice. Retrieved from http://www.ritsumei.ac.jp/acd/re/ssrc/resulp/memoir/tokusyuuugou201707/tokusyuugou201707-08.pdf
Yeoman, I., & McMahon-Beatte, U. (2016). The future of food tourism. Journal of Tourism Futures, 2(1), 95-98.
DOI: https://doi.org/10.33258/birci.v5i1.4393
Article Metrics
Abstract view : 453 timesPDF - 225 times
Refbacks
- There are currently no refbacks.
![Creative Commons License](http://licensebuttons.net/l/by-sa/4.0/88x31.png)
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
![Creative Commons License](https://i.creativecommons.org/l/by-sa/4.0/88x31.png)
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.