Sesilia Sherly Angelita, - and Dewi Turgarini, - and Ilmiati Tsaniah, - (2025) RESTORAN MARI MERANGKAI BUNGA SEROJA SEBAGAI DAYA TARIK WISATA GASTRONOMI BERBASIS BAHAN LOKAL DI KOTA BANDUNG. S1 thesis, Universitas Pendidikan Indonesia.
Abstract
Restoran Mari Merangkai Bunga Seroja merupakan restoran yang melakukan eksplorasi terhadap makanan Sunda yang ada di Jawa Barat dengan menggunakan dan memanfaatkan bahan baku lokal yang ada Di Kota Bandung. Terdapat permasalahan bahwa makanan tidak lagi hanya kebutuhan dasar, namun menjadi sebuah saluran yang penting dalam memahami dan mempelajari identitas dan budaya sebuah destinasi. Wisata kuliner dengan kearifan bahan pangan lokal patut untuk diperhatikan, harus terus digali dan dikembangkan mengingat wilayah Indonesia memiliki berbagai hasil produksi yang dapat diolah menjadi berbagai jenis makanan dan minuman. Tujuan dari penelitian ini untuk menganalisis daya tarik wisata gastronomi berbasis bahan baku lokal Restoran Mari Merangkai Bunga Seroja menggunakan identifikasi Sembilan komponen gastronomi. Penelitian ini menggunakan metode deskriptif dengan pendekatan kualitatif. Pengumpulan data dilakukan dengan wawancara mendalam, observasi, serta studi literatur dan dokumen. Hasil penelitian mengungkapkan bahwa Restoran Mari Merangkai Bunga Seroja memenuhi Sembilan komponen gastronomi, empat komponen bentang pangan lokal, dan enam komponen daya tarik wisata. Para pemangku kepentingan memiliki peran dan keahlian maisng-masing untuk mewujudkan Restoran Mari Merangkai Bunga Seroja sebagai daya tarik wisata gastronomi berbasis bahan baku lokal Di Kota Bandung. Dapat disimpulkan Restoran Mari Merangkai Bunga Seroja berpotensi menjadi daya tarik wisata gastronomi berbasis bahan lokal Di Kota Bandung. Restaurant Mari Merangkai Bunga Seroja is an establishment that explores Sundanese cuisine from West Java by utilizing and incorporating local ingredients sourced from the city of Bandung. A key issue identified is that food is no longer merely a basic necessity, but has evolved into an important medium for understanding and learning about the identity and culture of a destination. Culinary tourism that incorporates the wisdom of local food ingredients deserves attention and continuous development, especially considering that Indonesia has a vast variety of agricultural products that can be processed into diverse types of food and beverages. The objective of this study is to analyze the gastronomic tourism appeal of Mari Merangkai Bunga Seroja Restaurant based on local ingredients by using the identification of nine components of gastronomy. This research applies a descriptive method with a qualitative approach. Data collection was conducted through in-depth interviews, observation, literature review, and document study. The findings reveal that Mari Merangkai Bunga Seroja Restaurant fulfills the nine components of gastronomy, four components of the local food landscape, and six components of tourism appeal. Stakeholders involved each hold specific roles and expertise to support the realization of Mari Merangkai Bunga Seroja Restaurant as a gastronomic tourism attraction based on local ingredients in Bandung. It can be concluded that Mari Merangkai Bunga Seroja Restaurant has the potential to become a gastronomic tourism destination based on local ingredients in the city of Bandung.
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| Item Type: | Thesis (S1) |
|---|---|
| Additional Information: | https://scholar.google.com/citations?hl=en&authuser=1&user=28v3p2gAAAAJ ID SINTA Dosen Pembimbing: Dewi Turgarini: 6681270 Ilmiati Tsaniah: 6806935 |
| Uncontrolled Keywords: | Bahan Baku Lokal, Daya Tarik Wisata, Gastronomi, Restoran Mari Merangkai Bunga Seroja. Attraction, Gastronomic Tourism, Local Ingredients, Restaurant Mari Merangkai Bunga Seroja. |
| Subjects: | G Geography. Anthropology. Recreation > GV Recreation Leisure H Social Sciences > HF Commerce |
| Divisions: | Fakultas Pendidikan Ilmu Pengetahuan Sosial > Manajemen Industri Katering |
| Depositing User: | Sesilia Sherly Angelita |
| Date Deposited: | 07 Aug 2025 06:17 |
| Last Modified: | 07 Aug 2025 06:17 |
| URI: | http://repository.upi.edu/id/eprint/135257 |
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