Warung Bakmi Mbah Gito: Eksplorasi Pengalaman terkait Produk dan Ruang di Wisata Kuliner Berbasis Budaya Jawa

Authors

  • Ahmadintya Anggit Hanggraito Politeknik Negeri Banyuwangi Author
  • Budiani Budiani Universitas Gadjah Mada Author

DOI:

https://doi.org/10.17509/jithor.v5i1.38352

Keywords:

Culinary Tourism, Tourist Experience, Culinary Products, Space Image, Local Food

Abstract

The existence of Warung Bakmi Mbah Gito as a culinary tourism shows the importance of studying culinary products and space attributes that promote local culture. This study tries to explore the experience of Javanese culture-based culinary products and spaces at Warung Bakmi Mbah Gito. data collection methods through observation, in-depth interviews, and questionnaires. The results of descriptive statistics were triangulated with qualitative data in order to produce conclusions. The results of this study indicate that the experience of culinary products at Warung Bakmi Mbah Gito is focused on tangible and intangible products. The products are related to local food using original and natural ingredients that come from the village. Meanwhile, the intangible product is related to the space atmosphere and service model. In addition, the main variables in the space experience at Warung Bakmi Mbah Gito are focused on the design of the room and the music. This study is expected to provide another understanding in the development of culinary tourism destinations based on local culture. Especially in other areas that have food with a different local cultural base.

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Published

2022-04-01

Issue

Vol. 5 No. 1 (2022): Journal of Indonesian Tourism, Hospitality and Recreation (April Edition)

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Articles

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