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All Journal Journal of Innovation Research and Knowledge Jurnal Ilmiah Pariwisata
Gugung Gumilar
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Humanities Economics, Econometrics & Finance Education Environmental Science Health Professions Law, Crime, Criminology & Criminal Justice Social Sciences

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FAKTOR-FAKTOR PENENTU MINUMAN AIK POKAK DALAM MENDUKUNG WISATA KULINER DI KABUPATEN SUMBAWA NUSA TENGGARA BARAT Muhammad Satrio; Dewa Made Dirga; Gugung Gumilar
Journal of Innovation Research and Knowledge Vol. 4 No. 2: Juli 2024
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/jirk.v4i2.8085

Abstract

Kuliner tradisional adalah praktik tradisional dalam masyarakat yang telah hadir di Nusantara selama berabad-abad, berfungsi sebagai sumber makanan, kesehatan, dan berbagai aspek budaya. Di Pulau Lombok dan Sumbawa, banyak orang menikmati masakan tradisional, terutama di saat Ramadhan yang dianggap sebagai tujuan wisata halal. Hidangan minuman tradisional adalah Aik Pokak, yang secara tradisional dinikmati selama Ramadhan dan sering disajikan dalam pertemuan besar. Minuman tradisional Aik Pokak juga digunakan sebagai jamu. Penelitian ini bertujuan untuk menganalisis faktor-faktor yang mempengaruhi perkembangan kuliner tradisional di Nusa Tenggara Barat, termasuk peranannya dalam wisata kesehatan dan seni kuliner. Temuan menunjukkan bahwa masakan tradisional di yogyakarta dapat menjadi sumber informasi yang berharga bagi peneliti dan dapat digunakan dalam sektor jasa makanan dan minuman. Penelitian ini dapat memberikan kontribusi untuk memahami faktor-faktor yang mempengaruhi perkembangan kuliner tradisional di Nusa Tenggara Barat)
Pengaruh Paparan Media Sosial, Citra Destinasi dan Kualitas Makanan Terhadap Minat Wisata Kuliner Kaum Gen Z di di Blok M Jakarta, Indonesia Muhammad Mas Multazam; Gugung Gumilar; Siti Lathifah
Jurnal Ilmiah Pariwisata Vol 31 No 2 (2026): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v31i2.2084

Abstract

This study aims to analyze the influence of social media exposure, destination image, and food quality on Gen Z’s interest in culinary tourism in the Blok M area. This research uses a quantitative method with a survey approach, distributing questionnaires to 150 respondents who have visited Blok M. The data analysis techniques include validity and reliability tests, classical assumption tests, and multiple linear regression analysis. The results show that all research instruments are valid and reliable and meet the classical assumption requirements. Partially, social media exposure has a positive and significant effect on culinary tourism interest, destination image also has a positive and significant effect and is the most dominant variable, while food quality significantly influences Gen Z’s culinary tourism interest in Blok M. Simultaneously, the three variables have a significant effect on culinary tourism interest with a contribution of 66%. This indicates that increasing social media exposure, strengthening destination image, and improving food quality can enhance Gen Z’s interest in visiting Blok M for culinary tourism. Blok M itself is known as a popular urban culinary destination that is widely promoted through social media and is perceived as a trendy and accessible food hub for young people. This study provides important implications for destination managers to optimize digital promotion strategies, strengthen destination branding, and improve culinary product quality. Furthermore, this research is expected to serve as a reference for future studies examining Gen Z tourism behavior in the digital era. Keywords: social media exposure, destination image, food quality, culinary tourism interest
Co-Authors Dewa Made Dirga Muhammad Mas Multazam Muhammad Satrio Siti Lathifah