PELESTARIAN SAGON SEBAGAI MAKANAN KHAS BANTUL YOGYAKARTA DI MASA PANDEMI COVID-19

Febriani, Angelina Shierly (2022) PELESTARIAN SAGON SEBAGAI MAKANAN KHAS BANTUL YOGYAKARTA DI MASA PANDEMI COVID-19. Bachelor thesis, Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta.

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Abstract

Culinary tourism has always been the main attraction of a tourist destination, the culinary tourism studied in this article is about the typical Sagon food that comes from grated coconut and sticky rice mixed with sugar. The researcher's motivation to discuss Sagon's special food is to find a strategy in preserving Sagon's special food during this covid-19 pandemic. The method used in researching this special food is a quantitative method as well as an interview method with direct managers. The data used are the results of observations, interviews with documentation materials, questionnaires, and direct interviews. The analytical method used is the SWOT analysis. One of the places that is still making sagon is Pak Wariyanto. Mr. Wariyanto has started this cake-making business from the 1950s. Initially, Pak Wariyanto only helped his parents with the work, but now, he is the one who continues the family business. Maybe many people today are still unfamiliar with this special food, because there are still many people who do not know this sagon special food. Even though this sagon food is often found in the market, or this sagon is also almost similar to bandrek food. the ingredients are the same using grated coconut and sticky rice and sugar.

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