EKSPEKTASI DAN PERSEPSI WISATAWAN TERHADAP INOVASI PRODUK BAKPIA KHAS YOGYAKARTA

Sinaga, Indra Lesmana (2021) EKSPEKTASI DAN PERSEPSI WISATAWAN TERHADAP INOVASI PRODUK BAKPIA KHAS YOGYAKARTA. Masters thesis, Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta.

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Abstract

One of the culinary products from Yogyakarta that has been widely recognized by the public is bakpia. Bakpia can also provide opportunities for the development of gastronomic tourism in the Yogyakarta Special Region. Gastronomic tourism emphasizes experience, not just enjoying the taste of food dishes. In order to introduce gastronomic tourism, innovation also needs to be done optimally so that tourists are interested in trying bakpia gastronomic tourism. The variety of Bakpia product innovations also provides an interesting culinary experience for tourists who taste Bakpia. The variety of Bakpia product innovations also raises a variety of perceptions from tourists about the Bakpia product innovation. This study aims to determine the expectations and perceptions of tourists on the innovation of typical Bakpia products from Yogyakarta. This research was quantitative descriptive. The research method used a survey method. The method of collecting data using a questionnaire. The data analysis technique used in this research is quantitative descriptive analysis. Based on the results of data analysis, the following conclusions are obtained: (1) The tourists 'expectations of Bakpia product innovation are in the high category (4.00), while the tourists' perceptions of Bakpia product innovation are in the medium category (3.66); (2) The highest tourist expectation on Bakpia product innovation is on processing and technology indicators (4.17), while the lowest is on the Bakpia product variation indicator (3.89); and (3) The highest tourists' perceptions of Bakpia product innovation on processing and technology indicators (3.58), while the lowest on indicators of origin and ethnicity (3.57).

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