Identifikasi Kepuasan Wisatawan Domestik Terhadap Keanekaragaman Produk Makanan Tradisional Yogyakarta (Survai pada wisatawan domestik yang berkunjung ke Malioboro, Yogyakarta)

  • Titien Suratna
  • Mariani Mariani
  • Alsuhendra Alsuhendra

Abstract

Abstrak: Makanan tradisional Yogyakarta memiliki cita rasa yang khas dengan berbagai macam ragam jenis serta memiliki daya tarik tertentu. Makanan tradisional memiliki aneka cita rasa karena penggunaan bumbu yang beragam. Penggunaan bumbu pada makanan tradisional akan sangat berpengaruh pada rasa, aroma, tekstur, dan penampilan dari hidangan sehingga akan berhubungan dengan minat seseorang terhadap suatu jenis hidangan. Tujuan dari penelitian ini adalah mengidentifikasi kepuasan wisatawan domestik terhadap keanekaragaman produk makanan tradisional Yogyakarta meliputi porsi, bentuk, jenis, rasa dan manfaat. Penelitian dilakukan dengan metode survei terhadap 100 orang wisatawan domestik di Malioboro, Yogyakarta pada bulan Januari 2012. Hasil penelitian menunjukkan bahwa sebagian besar (93%) responden menyatakan puas dan sangat puas terhadap aneka ragam makanan tradisonal Yogyakarta, 88% responden puas dan sangat puas terhadap kegiatan wisata kuliner yang dilakukan di Yogyakarta, 88% responden puas dan sangat puas terhadap kunjungan ke Yogyakarta dan ingin kembali berkunjung pada waktu lain untuk melakukan wisata kuliner, 79% responden puas dan sangat puas dengan hidangan sepinggan, 62% responden sangat puas dan puas dengan lauk pauk, dan 82% responden puas dan sangat puas dengan kudapan tradisional Yogyakarta. Hampir semua (99%) responden sangat puas dan puas terhadap ukuran maupun manfaat dari wedang ronde serta 90% responden puas dan sangat puas terhadap kunjungan mereka ke Yogyakarta. Secara umum dapat dinyatakan bahwa responden puas dengan keanekaragaman produk makanan tradisional Yogyakarta.


 Abstract : Traditional food of Yogyakarta has a distinctive taste with a variety of diverse types. Traditional food has a different taste because of the use of a variety spices and seasonings. The usage of spices in traditional food will greatly affect the taste, aroma, texture, and appearance of the product so it will be in touch with one's interests against a type of products. The purpose of this study was to identify the satisfaction of domestic tourists to the diversity of traditional food products Yogyakarta includes portions, shape, type, flavor and benefits. Research carried out by the method of survey of 100 domestic tourists in Malioboro, Yogyakarta on January 2012. The results showed that the majority (93%) of respondents said they were satisfied with the variety of traditional food of Yogyakarta, 88% of respondents are satisfied and very satisfied with the culinary activities tour in Yogyakarta, 88% of respondents are satisfied and very satisfied with their visit to Yogyakarta and want to come back to visit at other times to do the culinary tours, 79% of respondents are satisfied and very satisfied with the ‘Hidangan Sepinggan’, 62% of respondents are very satisfied with the ‘Lauk Pauk’, and 82% of respondents are satisfied and very satisfied with traditional ‘Kudapan’ of Yogyakarta. Nearly all (99%) of respondents are very satisfied and satisfied with the siza and the benefits of ‘Wedang Ronde’ and about 90% of respondents are satisfied and very satisfied with their visit to Yogyakarta. In general it can be stated that the respondents are satisfied with the diversity of traditional food products of Yogyakarta..

Published
2012-05-01
How to Cite
SURATNA, Titien; MARIANI, Mariani; ALSUHENDRA, Alsuhendra. Identifikasi Kepuasan Wisatawan Domestik Terhadap Keanekaragaman Produk Makanan Tradisional Yogyakarta (Survai pada wisatawan domestik yang berkunjung ke Malioboro, Yogyakarta). Jurnal Sains Boga, [S.l.], v. 1, n. 1, p. 59-61, may 2012. Available at: <http://journal.unj.ac.id/unj/index.php/boga/article/view/1524>. Date accessed: 19 sep. 2017.
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