Hasil Pencarian  ::  Simpan CSV :: Kembali

"ABSTRAKIndonesia adalah populer di keragaman kuliner dan makanan secara etnis dan tempat. Potensi kuliner dan makanan menjadi gastronomy brand telah diusulkan sebagai bagian dari representasi merek nasional. Gastronomy brand dapat menjadi bagian dari kehidupan vital, representasi sejarah, tradisi dan budaya universal dan emosional. Penelitian ini menggunakan analisis netnografi pada kuliner kelompok masyarakat dan pecinta makanan Indonesia virtual tertentu. Komunitas mem-posting gambar dan komentar teks atau deskripsi tentang item kuliner dan makanan di google + (kelompok GOOGLEPLUS). Studi ini menemukan bahwa tipe insider dari anggota komunitas yang diamati dapat memberikan ikatan yang kuat terhadap tipe lain dari anggota komunitas tentang makanan dari Indonesia. Postingan insider juga bisa mempengaruhi loyalitas anggota lain untuk melibatkan diri dalam diskusi produk gastronomi. Insider memberikan lebih banyak data dan fakta tentang produk makanan tradisional yang bisa menjadi bagian dari gastronomy brand dari Indonesia.

---

ABSTRACTIndonesia is popular on diversity of culinary and food on ethnic and place basis. The potential of culinary and food become gastronomy brand has been proposed as a part of national brand representation. Gastronomy brand could be a part of vital life, history representation, tradition and culture universally and emotionally. This study used netnography analysis on specific virtual Indonesia culinary community and food lover group. The community posted pictures or images and text’s comments or descriptions about any culinary and food items on google + (googleplus group). This study found that insider type of observed community member could give strong ties to other types of community member about any food of Indonesia. The posting of insiders could also influence and affect other members’ loyalty to involve on discussion of gastronomy products. The insiders provide more data and facts about traditional food products that could become a part of gastronomy brand from Indonesia."

"ABSTRACTIndonesia foods have been initiated and developed as nation brand. However, there is no specific food orbeverage of Indonesia became an icon of gastro brand although Indonesia decided to have 30 icons of traditionalculinary as a part of soft diplomacy. This study surveyed the culinary icons at hotels that have restaurants whichserved breakfast for local and foreign guests who stayed at. As a guideline, this study constructs the workingdefinition of gastro brand by elaborating previous concepts such as gastro, gastronomy and brand. In addition,this study used parallel mix-method to identify and confirm Indonesia gastro brand. This study found that friedrice could be identified as a main icon of Indonesia gastro brand based on its popularity and availability. Thestudy also confirms previous research that fried rice is not only traditional, omnipresent and ubiquitous’ culinarybut also as a part of nation brand."

"Penelitian ini bertujuan untuk memahami pengaruh yang dimiliki consumption values terhadap intention to revisit serta pengaruh mediasi yang dimiliki place attachment terhadap hubungan antara attitude dan intention to revisit dalam konteks konsumsi street food pada wisatawan domestik Gen Z yang mengunjungi Bali. Data didapatkan dari 287 responden menggunakan non-probability purposive sampling yang dianalisis menggunakan metode structural equation modelling (SEM) dengan software SmartPLS 3.3.7. Hasil analisis menunjukkan epistemic value sebagai pengaruh paling besar pada attitude yang dimiliki wisatawan domestik Gen Z yang diikuti oleh taste value. Place attachment juga ditemukan memiliki pengaruh mediasi komplementer pada hubungan attitude dan intention to revisit.

---

The purpose of this study is to understand the impact of consumption values on intention to revisit and mediation of place attachment on the connection of attitudes and intention to revisit. In context of street food consumption among domestic Gen Z travelers who visit Bali. Data gathered from 287 respondents using non-probability purposive sampling that is analyzed using structural equation modelling (SEM) using SmartPLS 3.3.7. Result shows epistemic value has primary impact on attitudes of domestic Gen Z travelers that is followed by taste value. Moreover, place attachment appear to complementary mediate the relationship between Attitude and intention to revisit."

"Kuliner tidak hanya menjadi sekedar makanan dan minuman saja tetapi lebih dari itu bertransformasi menjadi sebuah kajian gastronomi kuliner yang menitikberatkan pada aspek sejarah, nilai nilai, filosofi, cita rasa dan komponennya. Pengkajian permasalahan yang dibahas dalam penelitian ini terkait identitas budaya gastronomi kuliner Jawa dalam kelima lagu karya Ki Narto Sabdo. Metode kualitatif deskriptif dengan pendekatan objektif terhadap penerapan teori Gastronomi Kuliner Santich, dan Representasi Identitas Budaya Stuart Hall. Hasilnya, representasi identitas budaya gastronomi kuliner Jawa terbangun atas komponen gastronomi kuliner seperti bahan, cara pembuatan, bentuk, cita rasa, warna, nilai nilai dan manfaat. Kelima kuliner tidak mengandung semua komponen tersebut dalam satu lagu melainkan hanya beberapa komponen. Komponen gastronomi dalam setiap lagu menjadi ciri khas tersendiri pada kuliner tersebut. Selain itu, representasi identitas budaya gastronomi kuliner Jawa juga terepresentasikan dalam ekspresi diri masyarakat Jawa melalui unen-unen dan wewaler. Kesimpulannya ialah representasi identitas budaya gastronomi kuliner Jawa dalam lagu tersebut terbangun atas kecerdasan berpikir masyarakat Jawa yang tertuang dalam unen-unen dan wewaler yang terafiliasi dengan keunikan serta ciri khas masing-masing kuliner menjadikan keberagaman khazanah kuliner Jawa.

---

Culinary not only becomes just food and drink but more than that transformed into a study of culinary gastronomy that focuses on aspects of history, values, philosophy, taste and its components. The study of the problems discussed in this research is related to the cultural identity of Javanese culinary gastronomy in the five songs by Ki Narto Sabdo. Descriptive qualitative method with an objective approach to the application of Santich's Culinary Gastronomy theory, and Stuart Hall's Cultural Identity Representation. As a result, the representation of Javanese culinary gastronomy cultural identity is built on culinary gastronomy components such as ingredients, method of preparation, shape, taste, color, value and benefits. The five cuisines do not contain all these components in one song but only some components. The gastronomic components in each song characterize the culinary. In addition, the representation of Javanese gastronomic cultural identity is also represented in Javanese self-expression through unen-unen and wewaler. The conclusion is that the representation of Javanese culinary gastronomic cultural identity in the song is built on the intelligence of Javanese thinking contained in unen-unen and wewaler which is affiliated with the uniqueness and characteristics."