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All Journal NHI Hospitality International Journal Scientific Development Journal
Sufianti, R. Arti
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Economics, Econometrics & Finance Education Environmental Science Law, Crime, Criminology & Criminal Justice Library & Information Science Social Sciences Other

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Consumer Responses to the Development of Tourism Destinations through Molecular Gastronomy: An Analysis of Interest and Contributing Factors Sufianti, R. Arti; Maulina, Lien; Saepudin, Deden; Utomo, Bambang Sapto
Side: Scientific Development Journal Vol. 2 No. 5 (2025): Side: Scientific Development Journal
Publisher : Arbain Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59613/d8gnt430

Abstract

The development of tourism destinations through unique culinary experiences has become a key strategy in attracting tourists and boosting the tourism industry. Among these innovations, molecular gastronomy stands out as an emerging trend that blends science and cuisine to create novel and interactive dining experiences. This study aims to explore consumer responses to the development of tourism destinations through molecular gastronomy, with a particular focus on understanding the factors that drive interest and participation in such gastronomic experiences. Through a comprehensive analysis, this research examines consumer perceptions and preferences regarding molecular gastronomy as a potential attraction at tourist destinations. The study identifies key aspects that influence consumer interest, such as the novelty of the gastronomic experience, the perceived value of the experience, and the role of promotional efforts in enhancing awareness and attracting visitors. Additionally, the research highlights the importance of affordable pricing and high-quality tastes as critical factors in shaping consumer willingness to visit destinations offering molecular gastronomy experiences. Furthermore, the study delves into the expectations of consumers regarding the involvement of governmental and tourism authorities in promoting molecular gastronomy-based products to enhance the appeal of tourist destinations. It explores the desire for further development of these gastronomic offerings as part of broader tourism strategies aimed at diversifying the types of attractions available to travelers. Overall, the findings suggest that molecular gastronomy has significant potential to become a major culinary attraction in tourism, with consumer responses indicating a high level of interest in experiencing such innovations. The study provides valuable insights into the role of culinary experiences in tourism development and underscores the importance of targeted marketing strategies, quality control, and government support in fostering the growth of this unique tourism sector.
The Effect of Palm Sap Substitution on Sandwich Bread Characteristics Durrotul Asyfiya Khusnayati; Chandra, Teddy; Sufianti, R. Arti
NHI HOSPITALITY INTERNATIONAL JOURNAL Volume 2 No 1 (2024)
Publisher : Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/nhij.v2i1.1627

Abstract

Purpose of the study: This research was conducted to investigate the potential of palm sap locally known as legen water as a substitute for instant yeast, commonly used as a leavening agent in sandwich bread production. Design/methodology: The research employed an experimental method. A hedonic test utilizing a 9-point likeness scale was administered to panelists through questionnaires. The palm sap used in this study was 3-4 hours old and collected during the evening tapping session. Findings: Legen water tapped from the siwalan tree (Borassus flabellifer) during afternoon tapping can replace the role of instant yeast and affect the color, taste, texture, and aroma of sandwich bread products and also provide its own characteristics to the product. Research limitations/Implication: The results of this research will be useful for traditional bread entrepreneurs because the instant yeast that is usually used can be replaced with legen water which is widely available in East Java region. Novelty/Originality of the study: This research contributes to the understanding of alternative leavening agents in bread production and explores the potential applications of palm sap in food technology.
Co-Authors Bambang Sapto Utomo Deden Saepudin Durrotul Asyfiya Khusnayati Lien Maulina Teddy Chandra