Locations And Tourist Characteristics Of Culinary Tourism In West Bandung Regency, West Java Province

Ikhsan Maulana Mulya, M.H. Dewi Susilowati, Ratri Candra Restuti

Introduction

Tourism in West Bandung Regency has

grown rapidly

One of them is culinary tourism

These culinary tourism locations have different

characteristics

Differences in characteristics between

culinary tourism locations

Differences in tourist characteristics found in

all culinary tourism locations

Characteristics of culinary tourism

locations and tourist characteristics in West

Bandung Regency

Literature Review

Tourism

• Tourism is all activities related to tourism and is multidisciplinary in nature whichemerge as a manifestation of the needs of each person and country as well asinteractions between tourists and local communities, fellow tourists, centralgovernment, regional governments, and entrepreneurs. [1]

Tourist

• A tourist is someone who is motivated by something or some necessity to travel or havea temporary stopover outside his place of residence for a period of more than 24 hoursnot with the intention of earning a living. Basically the word tourists can mean peoplewho travel for fun or pleasure. [2]

Culinary Tourism

• Culinary tourism is a tour that is influenced by the desire to make a visit to a placewhere food is made, a food festival, a restaurant, or a location with the aim of tryingfood. [3]

Location

• Location is divided into two, namely absolute and relative locations. Absolute location isa fixed location and cannot change because it is related to the shape of the earth.Meanwhile, relative location is a location that can be described using physical factorsthat exist in the environment and its surroundings. [4]

METHOD FLOW CHART

No Variable Indicator Explanation

1Location

Characteristics

Distance from

natural/human-made

tourist sites

Distance between culinary tourism and other tourist

objects (Natural / Artificial)

Road NetworkConsists of arterial roads, collector roads, local roads,

and neighborhood roads

Land UseIncludes the diversity of land uses around culinary

tourism

Types of FoodThe choice of food types is between western and

traditional

2Tourist

Characteristics

rigin of Tourists The diversity of areas of origin of tourists

Travel companionsViewed by travel companions of travelers (Friends

and Family)

This study uses two variables, namely, location characteristics

and tourist characteristics. Research variables can be in the form

of anything, depending on what the researcher determines to

study so that information can be obtained about it, then

conclusions can be drawn [5].

Characteristics of Culinary Tourism Locations in West Bandung Regency

In Indonesia, culinary tourism is part of the type of tourism in general. Whether tourists who come in groups

or individually, as well as spontaneously and in an organized way, culinary tourism is to be tried [6].

Site aspects are seen based on data on types of food. There

are various types of food in Indonesia, starting with

Traditional food, Arabian Food, Chinese Food, Japanese

Food, Korean Food, and Western Food. But generally,

what you can find is Traditional Food and Western Food.

Traditional food or local culinary is a type of food closely

related to an area and passed down from generation to

generation as part of a tradition. At the same time, Western

Food or Western cuisine is a generalized collective term

that refers to cuisines from Europe and other western

countries [7-8]

The situation aspect is seen based on data from 3

aspects, namely the element of the distance of the

culinary tourism location from natural and artificial

tourism objects, then the road network function aspect.

Then the third aspect is the aspect of land use around

the culinary tourism location.

Based on the results of the characteristics of the site type

and the situation of culinary tourism locations that have been

described, the characteristics of culinary tourism locations in

West Bandung Regency are formed. This location's

characteristics are formed from the combination of the

characteristics of the type of site and the situation, which

form 4 characteristics of culinary tourism locations. The

characteristics of the location are:

• Strategic Enough Location of Traditional Food

• Strategic Location of Traditional Food

• Strategic Location of Western Food

• Strategic Enough Location of Western Food

Tourist Characteristics in West Bandung Regency

57%

43%Family

Friends

• Tourists from West Java with Family

• Tourists from West Java with Friends

• Tourists from outside West Java with family

• Tourists from outside West Java with friends

The tourist characteristics are divided into trip descriptors and tourist descriptors. The characteristics based on the trip descriptor are

differentiated into more specifics based on the purpose of the trip, namely visiting friends or family (visiting friends and relatives),

recreational travel, based on the length of the trip, based on the way of travel, based on travel information, based on the type of

accommodation used, based on the means of transportation which is used for travel, organizing trips and the number of expenses for

traveling [9].

110

57

WEST JAVA OUTSIDE WEST JAVA

Jum

lah

Origin of Tourist

66

29

44

28

WEST JAVA OUTSIDE WEST JAVA

Family Friends

Relationship Characteristics of Culinary Tourism Locations with Tourist Characteristics in West Bandung Regency

The characteristics of culinary tourism locations and tourist characteristics can influence each other because tourists from various regions who visit culinary tourism locations will pay attention to the factors that exist in location characteristics. To determine the relationship between the characteristics of culinary tourism locations with the characteristics of tourists in West Bandung Regency, using quantitative analysis, namely Chi-Square. Chi-square is also known as Kai Squared. Chi-square test is one type of non-parametric comparative test, which is performed on two variables, in which the data scale of the two variables is nominal [10].

CONCLUSION

The culinary tourism location in West Bandung Regency has thecharacteristics of enough Strategic Food Traditional, StrategicTraditional Food, enough Strategic Western Food, and StrategicWestern Food. The characteristics of tourists from West Javaand their families are those who visit more culinary tours inWest Bandung Regency. Following the results of statistical teststhat there is a relationship between the characteristics ofculinary tourism locations in West Bandung Regency withtourist characteristics, West and West Java tourists preferStrategic Food, culinary tourism locations with traditional foodstrategic, and tourists more familiar with the location. Thelocation is easy to reach, close to nature and other artificialtourist sites, and has a variety of beautiful scenery. This makesthis culinary tourism location more preferred by tourists fromWest Java and outside West Java.

1. Dahuri, R. dan Iwan Nugroho. 2012. Pembangunan Wilayah (PerspektifEkonomi, Sosial, dan Lingkungan). LP3ES: Jakarta.

2. Chafied Fendeli. 1995. Dasar-dasar Manajemen Kepariwisataan. Yogya: Liberty

3. Hall, Colin Michael et.al. 2003, Food Tourism Around the World: development, management and markets. Burlington: Butterworth-Heinemann.

4. Summatmadja, Nursid. (1981). Studi Geografi: Suatu Pendekatan dan Analisa Keruangan. Bandung: Alumni.

5. Sugiyono, 2008. Metode Penelitian Bisnis, Bandung: Alfabeta

6. Eri, Besra. 2012. Potensi Wisata Kuliner Dalam Mendukung Pariwisata Di Kota Padang. Jurnal Riset Akuntansi dan Bisnis. 12 No. 1.

7. Purwaning Tyas, A. S. (2017). Identifikasi Kuliner Lokal Indonesia dalamPembelajaran Bahasa Inggris. Jurnal Pariwisata Terapan, 1(2), 38.

8. Haruminori, A., Angelia, N., & Purwaningtyas, A. (2017). Makanan EtnikMelayu: Tempoyak. Jurnal Antropologi: Isu-Isu Sosial Budaya, 19(2), 125.

9. Tunjungsari, K,. Ratih. 2018. Karakteristik dan Persepsi WisatawanMancanegara di Kawasan Sanur dan Canggu, Bali. Jurnal Pariwisata Terapan, No. 2, 2. 108-121

10. Negara, Igo. C., &Prabowo, A. 2018. Penggunaan Uji Chi–Square UntukMengetahui Pengaruh Tingkat Pendidikan Dan Umur Terhadap PengetahuanPenasun Mengenai Hiv–Aids Di Provinsi Dki Jakarta.

References