PELESTARIAN BELALANG KAYU SEBAGAI DESTINASI KULINER PRIMADONA DI KAPANEWON PURWOSARI, GUNUNGKIDUL

Setyawati, Arum (2021) PELESTARIAN BELALANG KAYU SEBAGAI DESTINASI KULINER PRIMADONA DI KAPANEWON PURWOSARI, GUNUNGKIDUL. Bachelor thesis, Sekolah Tinggi Pariwisa Ambarrukmo Yogyakarta.

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Abstract

Fried Grasshopper has cultural potential as a typical food of Gunungkidul. As a food that has historical and cultural value and has the potential for culinary tourism, this food certainly needs to be preserved and promoted further. Preservation needs to be done so that the existence of the Fried Grasshopper and the cultural values of the Gunungkidul area contained in it remain a tourist attraction and one of the culinary prima donnas of Gunungkidul in the future. This study aims to: (1) determine the efforts to preserve the Fried Grasshopper as a prima donna culinary destination in Gunungkidul, (2) determine the position of the Fried Grasshopper among its competitors in the culinary industry in Gunungkidul Regency, and (3) formulate the right strategy for the preservation of the Grasshopper Fried as a prima donna culinary destination in Gunungkidul. The research methodology that the author did was to use a qualitative descriptive method. This research will be conducted in Kapanewon (Kecamatan) Purwosari, Gunungkidul Regency, Yogyakarta Special Region Province. Informants or research resource persons, among others. Data was collected through observation, interviews, and documentation. Data analysis was carried out through qualitative descriptive data analysis and SWOT analysis. The results showed that the conservation strategy carried out by the Fried Grasshopper business in marketing its products to face competition with other culinary businesses still had weaknesses in its internal variables, although it already had many advantages. The advantages of the Fried Grasshopper include product quality, service to customers, pricing, and product variety, while the weaknesses of the Fried Grasshopper lie in the quality of business management, product distribution, promotion effectiveness, and business location. In facing business competition, Fried Grasshopper has many opportunities but also faces several threats to its survival. Opportunities for the Fried Grasshopper, among others, lie in the high purchasing power of consumers, market opportunities, consumer tastes, trends and market growth. Meanwhile, the threat to the Fried Grasshopper business unit is from competitors from new culinary types, developments in promotional technology, and rising raw material prices. The Fried Grasshopper business has many choices of strategies that can be carried out in carrying out conservation. Based on their respective advantages and disadvantages, the right strategy for Fried Grasshopper is a growth strategy of determination with maximum investment. Thus it can be interpreted that the preservation of the Fried Grasshopper has many opportunities to develop and can make maximum investment.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	preservation, culinary tourism, tourist destinations
Subjects:	G Geography. Anthropology. Recreation > GV Recreation Leisure
Divisions:	Pariwisata
Depositing User:	Library Admin
Date Deposited:	29 Apr 2023 01:50
Last Modified:	29 Apr 2023 01:50
URI:	http://repository.stipram.ac.id/id/eprint/1558

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