ROTI KEMBANG WARU KHAS KOTAGEDE SEBAGAI DAYA TARIK WISATA GASTRONOMI DI DAERAH ISTIMEWA YOGYAKARTA: STUDI KASUS ROTI KEMBANG WARU PAK BAS

Ayna, Abda (2025) ROTI KEMBANG WARU KHAS KOTAGEDE SEBAGAI DAYA TARIK WISATA GASTRONOMI DI DAERAH ISTIMEWA YOGYAKARTA: STUDI KASUS ROTI KEMBANG WARU PAK BAS. Bachelor thesis, Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta.

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Abstract

This research is a qualitative study that aims to assess the feasibility of Kembang Waru bread as a gastronomic tourism attraction in the Special Region of Yogyakarta. The approach used is a case study with the object of research Roti Kembang Waru Pak Bas. Primary data were collected through observation and in-depth interviews, while secondary data were collected through document studies. Data analysis was carried out through three stages, namely data reduction, data presentation, and conclusion drawing/verification. The indicators used as the basis of assessment for the analysis were the nine components of gastronomy tourism which include (1) cooking; (2) raw materials; (3) tasting; (4) serving; (5) researching and writing; (6) unique experiences; (7) nutritional knowledge; (8) philosophy, history, tradition, and social; and (9) ethics and etiquette. Data verification uses triangulation techniques. The results of the analysis of the nine indicators used show that Roti Kembang Waru Pak Bas deserves to be one of the gastronomic tourism attractions in the Special Region of Yogyakarta because of the nine indicators used, only the seventh indicator (nutritional knowledge) has not been fulfilled. Therefore, the researcher suggests the owner of Roti Kembang Waru Pak Bas to conduct laboratory tests on the content of the nutritional value of the waru flower bread officially and then display it on the packaging. Thus, the seventh indicator (nutritional knowledge) can be fulfilled, strengthening the feasibility of waru flower bread as a gastronomic tourist attraction in the Special Region of Yogyakarta.

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