eprintid: 142203 rev_number: 24 eprint_status: archive userid: 219921 dir: disk0/00/14/22/03 datestamp: 2025-10-06 07:28:24 lastmod: 2025-10-06 07:28:24 status_changed: 2025-10-06 07:28:24 type: thesis metadata_visibility: show creators_name: Isti Kustiawati Priyatini, - creators_name: Dewi Turgarini, - creators_name: Ilmiati Tsaniah, - creators_nim: NIM2105929 creators_nim: NIDN0020037004 creators_nim: NIDN421049403 creators_id: istikustiawatip@upi.edu creators_id: dewiturgariniresearch@gmail.com creators_id: ilmiatitsaniah@upi.edu contributors_type: http://www.loc.gov/loc.terms/relators/THS contributors_type: http://www.loc.gov/loc.terms/relators/THS contributors_name: Dewi Turgarini, - contributors_name: Ilmiati Tsaniah, - contributors_nidn: NIDN0020037004 contributors_nidn: NIDN421049403 contributors_id: dewiturgariniresearch@gmail.com contributors_id: ilmiatitsaniah@upi.edu title: POTENSI RUMAH BUDAYA STUDIO ROSID SEBAGAI DAYA TARIK WISATA GASTRONOMI DI KOTA BANDUNG ispublished: pub subjects: G1 subjects: GT subjects: L1 divisions: MIK full_text_status: restricted keywords: Kata Kunci: Budaya Lokal, Kuliner Sunda, Studio Rosid, Wisata Gastronomi Keywords: Gastronomic Tourism, Local Culture, Studio Rosid, Sundanese Cuisine note: https://scholar.google.com/citations?view_op=new_profile&hl=en ID SINTA Dosen Pembimbing: Dewi Turgarini: 6681270 Ilmi Tsaniah: 6806935 abstract: Latar Belakang : Kota Bandung memiliki potensi besar dalam pengembangan wisata gastronomi berbasis budaya, salah satunya Rumah Budaya Studio Rosid. Penelitian ini bertujuan mengidentifikasi dan menganalisis potensi Studio Rosid sebagai daya tarik wisata gastronomi budaya. Fenomena meningkatnya wisata gastronomi yang tak hanya bersifat rekreatif, tetapi juga memperkenalkan budaya lokal menjadi latar belakang utama. Permasalahan terletak pada belum optimalnya pengelolaan unsur kuliner di Studio Rosid, meski tempat ini telah berkembang menjadi ruang budaya yang menggabungkan seni, sejarah, dan kuliner. Metode : Menggunakan metode kualitatif deskriptif, data diperoleh melalui observasi, wawancara, dan kuesioner kepada 78 pengunjung. Hasil : Hasil menunjukkan bahwa Studio Rosid memiliki potensi kuat sebagai wisata gastronomi budaya dengan keunggulan pada sajian khas Sunda, akulturasi dan inovasi kuliner, nuansa artistik, serta minat tinggi generasi muda terhadap pengalaman wisata edukatif. Kesimpulan : Kesimpulan penelitian ini menunjukkan bahwa Studio Rosid berpotensi dikembangkan lebih lanjut sebagai destinasi wisata gastronomi berbasis budaya yang tidak hanya memberi nilai rekreatif, tetapi juga edukatif, ekonomis, dan kultural bagi masyarakat maupun wisatawan. Background : Bandung City has great potential for the development of culture-based gastronomic tourism, one of which is Rumah Budaya Studio Rosid. This study aims to identify and analyze the potential of Studio Rosid as a cultural gastronomic tourism attraction. The phenomenon of the growing trend in gastronomic tourism, which is not only recreational but also introduces local culture, serves as the main background. The problem lies in the suboptimal management of culinary aspects at Studio Rosid, even though this place has developed into a cultural space that integrates art, history, and culinary elements. Methods : Using a descriptive qualitative method, data were obtained through observation, interviews, and questionnaires involving 78 visitors. Results : The results show that Studio Rosid has strong potential as a cultural gastronomic tourism destination, with strengths in Sundanese specialties, culinary acculturation and innovation, artistic nuances, and the high interest of young generations in educational tourism experiences. Conclusion : The conclusion of this study indicates that Studio Rosid can be further developed as a cultural-based gastronomic tourism destination that provides not only recreational value but also educational, economic, and cultural benefits for both the community and tourists. date: 2025-08-15 date_type: published institution: Universitas Pendidikan Indonesia department: KODEPRODI93203#Manajemen Industri Katering_S1 thesis_type: other thesis_name: other official_url: https://repository.upi.edu/ related_url_url: https://perpustakaan.upi.edu/ related_url_type: org citation: Isti Kustiawati Priyatini, - and Dewi Turgarini, - and Ilmiati Tsaniah, - (2025) POTENSI RUMAH BUDAYA STUDIO ROSID SEBAGAI DAYA TARIK WISATA GASTRONOMI DI KOTA BANDUNG. S1 thesis, Universitas Pendidikan Indonesia. document_url: http://repository.upi.edu/142203/1/S_MIK_2105929_Title.pdf document_url: http://repository.upi.edu/142203/2/S_MIK_2105929_Chapter1.pdf document_url: http://repository.upi.edu/142203/3/S_MIK_2105929_Chapter2.pdf document_url: http://repository.upi.edu/142203/4/S_MIK_2105929_Chapter3.pdf document_url: http://repository.upi.edu/142203/6/S_MIK_2105929_Chapter4.pdf document_url: http://repository.upi.edu/142203/5/S_MIK_2105929_Chapter5.pdf document_url: http://repository.upi.edu/142203/7/S_MIK_2105929_Appendix.pdf