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All Journal JUARA : Jurnal Olahraga EKUITAS (Jurnal Ekonomi dan Keuangan) Tourism Scientific Journal Jurnal E-Bis: Ekonomi Bisnis ATRABIS: Jurnal Administrasi Bisnis (e-Journal) Journal FAME (Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Jurnal Pariwisata Vokasi The Journal Gastronomy Tourism East Asian Journal of Multidisciplinary Research (EAJMR) Barista : Jurnal Kajian Bahasa dan Pariwisata Jurnal Aksara Raga Inaba of Community Services Journal
Sri Marini
Akademi Pariwisata NHI Bandung
Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Public Health Social Sciences Other

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Peranan Promosi Dalam Melestarikan Gastronomi Sunda Berbasis Pangan Lokal Sri Marini; Ita Karnita; Superwiratni Superwiratni
Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Vol 8, No 1 (2025): JOURNAL FAME Journal Food and Beverage, Product and Services, Accommodation Indu
Publisher : Universitas Bunda Mulia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/fame.v8i1.8306

Abstract

Food security and self-reliance are currently important issues. Global climate change has affected the stability of food production and supply. Likewise, war events that have an impact on food imports and procurement have made the government more concerned in this matter. Various efforts have been made to support food security and self-reliance. Indonesia is rich in local food sources, especially the city of Bandung which is geographically advantaged by natural conditions. This study aims to analyse the promotion carried out by Sundanese gastronomy actors and whether promotion through promotional tools used has an impact on preservation, how business and factors that influence the preservation of Sundanese gastronomy made from local food. The research approach used by researchers is to use a qualitative approach. The research method is Field research where research reveals the meaning given by community members to their behaviour and the surrounding reality. Key Informants in this study are internal informants from 3 Sundanese gastronomy culinary businesses, as well as external informants, namely 15 consumers of Sundanese gastronomy as eligible sources who provide information about the role of promotion and preservation efforts of each research object. The data analysis technique used in this research is qualitative data analysis which is carried out interactively through the data analysis process.
Co-Authors Adi Sopyan Anindita Gayatri Aprilia, Lu'luwatin Rosdiana Banundoyo Albertus Barliani Dewi Setyawati Dedi Kurnia Dewi Fitriani Diyan Putranto Eka Saputra Fajar Pramono Ghini Kunthala Devi I Dewa Ayu Gita Mahasanti Idham Sakti Wibawa Ilham Fajri Intan, Amalia Juliana Monika Ita Karnita Ita Karnita Jessica Tisnadjaya Nadilah Hanuun Iskandar Sara Rabasari Sonny Sanjaya Superwiratni Superwiratni Superwiratni Yayan Setiawan Yayan Sugiarto