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All Journal Jurnal Kewirausahaan dan Bisnis Journal Hotspot
Anissa Aulia Rahmasari
Indonesia University of Education
Economics, Econometrics & Finance Education Environmental Science Social Sciences

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POLICY CHALLENGES AND OPPORTUNITIES IN ANGKLUNG CONSERVATION: A PERSPECTIVE OF GENERATION Z AS A CULTURAL HERITAGE Fadillah Nur Islami; Anissa Aulia Rahmasari; Luthfi Ghani Faza; Ricky Hermayanto; Fitri Rahmafitria
Journal Hotspot Vol. 3 No. 1 (2025): March
Publisher : Politeknik Pariwisata Palembang

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Abstract

Angklung, an intangible cultural heritage from West Java, plays an important role in building the cultural identity of the Indonesian nation. The preservation of traditional arts has been hindered by the challenges of globalization and the lack of interest of the younger generation, especially Generation Z, in traditional arts. The purpose of this study is to evaluate the challenges, opportunities, and effectiveness of angklung conservation policies, with a particular focus on the perspective of Generation Z in Bandung. Using a mix-method, this study involved 100 respondents through quantitative surveys, as well as in-depth interviews with members of the art community, such as Saung Angklung Udjo. Although 90,85% of respondents had a high awareness of angklung conservation, only 81.88% comprehended its supporting policies, such as the Bandung City Regional Regulation, according to the findings. Despite the introduction of the tagline 'AWI BITUNG', its effectiveness is still low (71.8%), which indicates the need for more innovative digital promotion. The use of digital technology by Generation Z has the potential to be a conservation agent, but only 84.2% feel the need to actively participate. Collaboration between the art community, the government, and Generation Z through. Technology-based branding and education strategies is the main opportunity for the preservation of angklung. The sustainability of angklung culture as a symbol of local and national pride is recommended by this study through an innovation-oriented cross-sector approach.
Evaluation of Participants' Experience in Farm to Peak Educational Gastronomy Activity Exploring Flavors and Nature' Anissa Aulia Rahmasari; Reyfan Triansyah Wiriadi; Naufal Daffa Firdaus; Dewi Turgarini; ⁠Caria Ningsih
Jurnal Kewirausahaan dan Bisnis Vol 30, No 1 (2025): June
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jkb.v30i1.103932

Abstract

The success of a tourist destination is no longer measured solely by the quality of physical facilities, but by the depth of emotional experiences and the meaning obtained by tourists. Educational gastronomic tourism serves as a medium that connects tourists with nature and local culture through the integration of sensory activities. This study aims to evaluate the experience of participants in the Farm to Peak – Exploring Flavors and Nature activity in Wangunharja Village, Lembang, as a form of educational gastronomic tourism based on the farm to table concept. Using a mixed methods approach with a sequential explanatory design, this study combines quantitative data from 15 respondents through a Likert scale questionnaire as well as qualitative data from semi-structured interviews with activity organizers. The results of the descriptive analysis showed that all indicators measured, namely Customer Experience, Perceived Value, Behavior Intention, and Gastronomy Tourism Experience, obtained an average score above 4.20, which means that they were in the very high category. The qualitative findings reinforce these results by showing that the success of participants' experiences comes not only from physical and culinary activities, but also from interpersonal interactions, cultural narratives, and emotional visual documentation. This research emphasizes the importance of a holistic approach in creating meaningful and sustainable tourism experiences, and recommends a collaborative model between local communities and tourism actors for the development of value-based gastronomic tourism.Keywords: behavioral intentions; educative gastronomy; farm to table; perceived value; sustainable tourism; tourist experience
Co-Authors Dewi Turgarini Fadillah Nur Islami Fitri Rahmafitria Luthfi Ghani Faza Naufal Daffa Firdaus Reyfan Triansyah Wiriadi Ricky Hermayanto ⁠Caria Ningsih