Studi Persepsi Wisatawan terhadap Produk Makanan Lokal Ikonis Bromo: Implikasi bagi Pengembangan Industri Pangan

Oki Krisbianto, Hari Minantyo, Baswara Yua Kristama, Cerly Oktaviana

Abstract


ABSTRACT

The perception of tourists is needed as a consideration in efforts to develop iconic local food products in Bromo. The study aims to determine tourists' perception to develop iconic local food products in Bromo, including authenticity, raw material sources, production, and sales locations. A quantitative research method was used to survey 405 tourists who had visited the Bromo area between 2017 and January 2023. Results show that tourists are not concerned with the authenticity of local food products in Bromo as long as they are made from local ingredients, produced, and sold in Bromo. However, tourist acceptance decreases if the product does not use local raw materials or is not produced in Bromo. The findings can be used to develop small and medium-sized food industry businesses that improve the image of local cultural heritage food among the Tengger community by enhancing quality and standardization, reducing food waste and loss, adding variety, and managing waste.

ABSTRAK

Persepsi wisatawan dibutuhkan sebagai pertimbangan dalam upaya pengembangan produk makanan lokal Ikonis Bromo. Tujuan penelitian ini untuk mengetahui persepsi wisatawan terhadap keautentikan, sumber bahan baku, lokasi produksi, hingga lokasi penjualan produk makanan yang berpotensi untuk dikembangkan sebagai makanan lokal Ikonis Bromo. Metode penelitian kuantitatif digunakan untuk menyurvei 405 orang wisatawan berusia 15 tahun ke atas yang pernah datang ke kawasan Bromo antara tahun 2017 hingga Januari 2023 dengan menggunakan kuesioner. Hasil menunjukkan bahwa para wisatawan tidak mempermasalahkan keautentikan produk pangan lokal Bromo selama bahan baku yang digunakan merupakan bahan baku lokal, serta produk tersebut diproduksi dan dijual di Bromo. Sebaliknya, penerimaan wisatawan menurun jika produk pangan tersebut tidak berbahan baku lokal atau tidak diproduksi di Bromo. Hasil penelitian ini diharapkan dapat diimplikasikan pada pengembangan UMKM industri pangan yang dapat meningkatkan citra makanan lokal warisan budaya masyarakat Tengger melalui peningkatan kualitas dan standarisasi rasa, kebersihan, dan keamanan, mengurangi food waste and loss, penambahan variasi, hingga pengelolaan limbah.


Keywords


Bromo; heritage food; perception; tourist

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References


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DOI: https://doi.org/10.17509/jithor.v6i2.57351

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