Study of Potential Culinary Products Made from Taro as a Culinary Attraction Towards the Motivation of Tourists in Bogor

DOI

10.2991/ictgtd-16.2017.18How to use a DOI?

Keywords

Culinary tourism, Taro based culinary products, Tourist's motivation

Abstract

The tourist attraction is a main mobilization that motivates tourists to visit a certain tourism destination. One of the current progressive tourist attractions is culinary tourism. This culinary tourism is also called gastronomic tourism in which tourists satisfy themselves with various meals from the tourism destination. It is not just about to make their stomach full, but it is also to gain a certain eating experience and learn to cook special foods.Taro has been used as a main ingredient of making taro layered cake in Bogor. Thus, this cake is a culinary tourist attraction in the city. However, taro-based culinary products haven't become the main culinary tourist attraction in Bogor. Therefore, this research is aimed to observe the motivation of tourists who visit Bogor for culinary purpose. The goals of this research are to identify the taro based culinary products as a culinary tourist attraction in Bogor and analyze the relationship between taro-based culinary products and the visitors' motivation. The method used in this research is correlational descriptive method with quantitative approach. The result of this research shows that the taro based culinary products can be culinary tourist attraction in Bogor since they could meet the conditions of food qualities which cope color, appearance, portion, shape, temperature, texture, aroma, level of doneness, and taste. The connection between taro based culinary products with the tourists' motivation can be seen from the result of Pearson correlation in which each dimension of tourists' motivations has a negative correlation. Therefore, there must be improvements so that the level of tourist's motivation for taro based culinary products in Bogor would increase.

Copyright

© 2017, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Yustisia Pasfatima Mbulu
AU  - I Made Adhi Gunadi
PY  - 2016/11
DA  - 2016/11
TI  - Study of Potential Culinary Products Made from Taro as a Culinary Attraction Towards the Motivation of Tourists in Bogor
BT  - Proceedings of the International Conference on Tourism, Gastronomy, and Tourist Destination (ICTGTD 2016)
PB  - Atlantis Press
SP  - 97
EP  - 107
SN  - 2352-5428
UR  - https://doi.org/10.2991/ictgtd-16.2017.18
DO  - 10.2991/ictgtd-16.2017.18
ID  - PasfatimaMbulu2016/11
ER  -