Zhafira Miftah Elthasyah, - (2024) PREFERENSI WISATAWAN TERHADAP MAKANAN TRADISIONAL PADA TRADISI MAKAN BERAWANG SEBAGAI ATRAKSI WISATA WARISAN GASTRONOMI DI JAMBI SEBERANG PROVINSI JAMBI. S1 thesis, Universitas Pendidikan Indonesia.
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Abstract
Tradisi Makan Berawang adalah tradisi masyarakat di Jambi Seberang yang dilaksanakan ketika musim panen padi atau membuka lahan. Penelitian ini bertujuan untuk menginventarisasi jenis makanan tradisional berdasarkan analisis komponen gastronomi dalam Tradisi Makan Berawang, menganalisis preferensi wisatawan terhadap jenis makanan tradisional yang disajikan, dan mengidentifikasi positioning Tradisi Makan Berawang berdasarkan sudut pandang Nona Helix. Penelitian ini menggunakan desain penelitian kualitatif deskriptif dengan pendekatan etnografi. Pengumpulan data didapatkan melalui wawancara, observasi, studi dokumentasi, studi literatur, dan kuesioner. Penelitian dilakukan di Jambi Seberang dengan partisipan penelitian Nona Helix yang terdiri dari pengusaha, pekerja, pemasok, pemerintah, pakar, penikmat, pemerhati, NGO, dan media informasi. Hasil penelitian menunjukkan bahwa berdasarkan inventarisasi, Tradisi Makan Berawang terdiri dari 19 jenis makanan tradisional dengan klasifikasi 2 jenis makanan pembuka, 7 jenis makanan utama, 2 jenis makanan pendamping, 3 jenis sambal, 3 jenis kudapan, dan 2 minuman tradisional. Tradisi Makan Berawang juga sudah memenuhi sembilan aspek komponen gastronomi. Tingkat preferensi wisatawan terhadap Tradisi Makan Berawang tergolong tinggi terbukti dengan ketertarikan untuk menjadi pelopor, pemrakarsa, dan pemberi pengaruh untuk mempromosikan Tradisi Makan Berawang dan Nona Helix harus berkolaborasi membentuk satu kesatuan integral sehingga tercipta creativepreneurship. The tradition of Makan Berawang is a tradition of the people in Jambi Seberang which is carried out during the rice harvest season or land clearing. This research aims to inventory the types of traditional food based on the analysis of gastronomic components in the Makan Berawang Tradition, analyze tourists' preferences for the types of traditional food served, and identify the positioning of the Makan Berawang Tradition based on Nona Helix's point of view. This study used a descriptive qualitative research design with an ethnographic approach. Data were collected through interviews, observations, documentation studies, literature studies, and questionnaires. The research was conducted in Jambi Seberang with Nona Helix research participants consisting of entrepreneurs, workers, suppliers, government, experts, connoisseurs, observers, NGOs, and information media. The results showed that based on the inventory, Makan Berawang Tradition consists of 19 types of traditional food with the classification of 2 types of appetizers, 7 types of main food, 2 types of side dishes, 3 types of chili sauce, 3 types of snacks, and 2 traditional drinks. The Berawang Eating Tradition has also fulfilled nine aspects of the gastronomic component. The level of tourist preference for the Berawang Eating Tradition is high as evidenced by the interest in being a pioneer, initiator, and influencer to promote the Berawang Eating Tradition and Nona Helix must collaborate to form an integral unit to create creativepreneurship.
| Item Type: | Thesis (S1) |
|---|---|
| Additional Information: | https://scholar.google.com/citations?view_op=list_works&hl=en&user=Qa8ERukAAAAJ ID SINTA Dosen Pembimbing : Dewi Turgarini : 6681270 Risya Ladiva Bridha : 6768380 |
| Uncontrolled Keywords: | Preferensi, Makanan Tradisional, Tradisi Makan Berawang, Atraksi Wisata, Gastronomi. Preference, Traditional Food, Berawang Eating Tradition, Tourism Attraction, Gastronomy. |
| Subjects: | L Education > L Education (General) |
| Divisions: | Fakultas Pendidikan Ilmu Pengetahuan Sosial > Manajemen Industri Katering |
| Depositing User: | Zhafira Miftah Elthasyah |
| Date Deposited: | 22 Oct 2024 03:17 |
| Last Modified: | 22 Oct 2024 03:17 |
| URI: | http://repository.upi.edu/id/eprint/127659 |
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