Tourist Perceptions of the Quality of Traditional Culinary Products in Priority Tourism Destinations in Borobudur Central Java

Ayu Nurwitasari, Nuraeni Handayaningrum, Endang Komesti Sinaga, Cucu Kurniati, Nur Komariah

2019

Abstract

One of the tourism products that is being actively developed in the Borobudur Region is Culinary Products. Deputy of Nusantara Tourism Development said that the Borobudur region's culinary products raised many elements of the local cultural flavor of the local community. Unfortunately there are no studies that study how the quality of food offered at the Central Java Borobudur Priority Tourism Destination. With information about the quality of culinary products offered at Borobudur priority destinations, it is hoped that the government can improve the competitiveness of Borobudur priority areas on the national and international tourism arena. This study aims to determine the Perception of Tourists About the Quality of Traditional Culinary Products in the Priority Tourism Destinations of Borobudur, Central Java. The research method used in this study uses the Importance-Performance Analysis method. The sample in this study were tourists visiting the Borobudur culinary tour of 100 people. From the results of this study it can be seen that based on the perceptions of tourists on the performance of the quality of traditional culinary products in the Central Java Tourism Destination Borobudur Priority measured by descriptive analysis as a whole is in the Good category that is equal to 75.62%. In addition, based on research using Important Performance Analysis (IPA) in the Cartesian diagram there are one main priority attribute in quadrant A, four attributes with low priority in quadrant C and one redundant attribute in quadrant D which must be improved to improve tourist perceptions of product quality culinary namely as follows: a. Quadrant A (Top Priority), which is a culinary product that is presented has an appropriate nutritional content, quadrant C (Low Priority) 1) Presentation of the culinary product that is served, 2) The level of maturity of the food served, 3) The texture of the culinary product served, 4) Appearance color of culinary products. c. Quadrant D (Excessive) 1) The taste of the food served.

Paper Citation

in Harvard Style

Nurwitasari A., Handayaningrum N., Sinaga E., Kurniati C. and Komariah N. (2019). Tourist Perceptions of the Quality of Traditional Culinary Products in Priority Tourism Destinations in Borobudur Central Java. In Proceedings of the 1st NHI Tourism Forum - Volume 1: NTF, ISBN 978-989-758-495-4, pages 100-105. DOI: 10.5220/0009802801000105

in Bibtex Style

@conference{ntf19,
author={Ayu Nurwitasari and Nuraeni Handayaningrum and Endang Komesti Sinaga and Cucu Kurniati and Nur Komariah},
title={Tourist Perceptions of the Quality of Traditional Culinary Products in Priority Tourism Destinations in Borobudur Central Java},
booktitle={Proceedings of the 1st NHI Tourism Forum - Volume 1: NTF,},
year={2019},
pages={100-105},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0009802801000105},
isbn={978-989-758-495-4},
}

in EndNote Style

TY - CONF

JO - Proceedings of the 1st NHI Tourism Forum - Volume 1: NTF,
TI - Tourist Perceptions of the Quality of Traditional Culinary Products in Priority Tourism Destinations in Borobudur Central Java
SN - 978-989-758-495-4
AU - Nurwitasari A.
AU - Handayaningrum N.
AU - Sinaga E.
AU - Kurniati C.
AU - Komariah N.
PY - 2019
SP - 100
EP - 105
DO - 10.5220/0009802801000105