Proceedings of the 1st International Hospitality, Travel and Event Conference (IHTREC 2023)

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Original or Modified Surabi Bandung? Tourists’ Perceptions and Consumption Motives of Local Food

Authors
Suci Sandi Wachyuni1, *, Irwanda Wisnu Wardhana2, Rella Dwi Respati3
1Postgraduate Tourism Studies Programme, Gadjah Mada University, Yogyakarta, Indonesia
2National Research and Innovation Agency-Indonesia, Jakarta, Indonesia
3Universitas Muhammadiyah Tangerang, Tangerang, Indonesia
*Corresponding author. Email: sucisandi@polteksahid.ac.id
Corresponding Author
Suci Sandi Wachyuni
Available Online 12 June 2023.
DOI
10.2991/978-94-6463-170-8_11How to use a DOI?
Keywords
Commodification; Local Culinary; Tourists’ Perceptions; Consumer Motivation; Local Food
Abstract

Currently, many local culinary delights as part of the culture are commodified to meet market needs and promotions. Surabi Bandung is one of the famous Indonesian snacks from West Java and has been widely commodified. As a result, Surabi has increased in price and is different from the original version. This study aims to discover how tourists’ perceptions and consumption motives towards the original or modified Surabi Bandung. This research uses a quantitative approach with a survey method. Data was collected using an online questionnaire via WhatsApp Broadcast Message and reached 100 tourists. The data analysis technique used is descriptive statistics and independent t-test. The results showed no differences in the tourists’ perceptions of the original and modified Surabi Bandung. However, modified Surabi Bandung has a higher mean value in topping variations, product innovation, and places. Other findings show that the biggest motivation for tourists consuming Surabi Bandung is curiosity, food neophilia, and finding new knowledge and experiences. This research’s theoretical implication is to find out how tourists perceive and motivate local culinary products. The practical implications of this research are suggestions for local culinary MSMEs in general for developing their products.

Copyright
© 2023 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the 1st International Hospitality, Travel and Event Conference (IHTREC 2023)
Series
Advances in Economics, Business and Management Research
Publication Date
12 June 2023
ISBN
978-94-6463-170-8
ISSN
2352-5428
DOI
10.2991/978-94-6463-170-8_11How to use a DOI?
Copyright
© 2023 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Suci Sandi Wachyuni
AU  - Irwanda Wisnu Wardhana
AU  - Rella Dwi Respati
PY  - 2023
DA  - 2023/06/12
TI  - Original or Modified Surabi Bandung? Tourists’ Perceptions and Consumption Motives of Local Food
BT  - Proceedings of the 1st International Hospitality, Travel and Event Conference (IHTREC 2023)
PB  - Atlantis Press
SP  - 105
EP  - 115
SN  - 2352-5428
UR  - https://doi.org/10.2991/978-94-6463-170-8_11
DO  - 10.2991/978-94-6463-170-8_11
ID  - Wachyuni2023
ER  -