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Caria Ningsih
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Program Studi Manajemen Industri Katering Fakultas Pendidikan Ilmu Pengetahuan Sosial Universitas Pendidikan Indonesia Jl Dr Setiabudhi No 229 Lt2 Sayap Kiri Isola Kecamatan Sukasari Kota Bandung Jawa Barat 40154
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The Journal Gastronomy Tourism
Published by Universitas Pendidikan Indonesia
ISSN : 27746186     EISSN : 27163970     DOI : https://doi.org/10.17509/gastur.v8i2
Core Subject : Economy, Science, Education, Social, Engineering,
Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences
The Journal Gastronomy Tourism with eISSN 27163970 and pISSN 27746186 is a scientific journal accommodates the development of science, and the gastronomic tourism business that includes multidisciplinary science. Journal Scope are Gastronomy tourism, Food and Beverage Management, Food Heritage and Culture, Food Literature, Hospitality, Digitalization and Information System of Food, Food Nutrition and Sustainabilty, Halal Food, Food innovation and Technology, Gastronomy Tourism Destination Management, Food and landscape, Food Science, Gastronomy and Education Published articles can be in the form of research articles, conceptual articles, field study reports, implementation practices, and national or international policies. This journal will be published twice a year in June and December in electronic form, and in limited print. The electronic edition of this journal is Open Access which can be downloaded free of charge to encourage the development of knowledge. GasTur will be managed professionally and follows the management standards of the electronic journal Directorate of Higher Education (DIKTI).
Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Tourism, Leisure and Hospitality Management
Articles 1 Documents
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Search results for , issue "Vol 12, No 2 (2025)" : 1 Documents clear
Exploring Tourists’ Interest in Food Heritage Tourism around Yogyakarta Palace Handayani, Fitri
Gastronomy Tourism Journal Vol 12, No 2 (2025)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/gastur.v12i2.87356

Abstract

The development of gastronomic tourism shows a positive trend as a form of special interest tourism that combines food experiences with cultural and historical values. There is not many study to analyze tourists interest in visiting food heritage sites in Yogyakarta especially in Palace area, and identify their potential as gastronomic tourism attractions.   The method used is descriptive qualitative through in-depth interviews, observation and documentation. The study focused on the Yogyakarta palace area, Ngasem traditional market and Bale Raos Restaurant, involving domestic tourists, traditional food business operators, cultural manager, and stakeholders ini food heritage preservation. The results indicate that the Yogyakarta Palace’s food heritage holds historical and philosophical value, as well as unique falvors and presentation that attract tourists. However, challenges include insufficient digital promotion and competition with modern cuisine. Destination image, food uniqueness, authentic experiences, and emotional engagement are the primary driver of visitor interest. The application of the Nona Helix concept emphasize the importance of collaboration among various stakeholders in the development of gastronomic tourism. The study recommends the preservation of food heritage through the strenghthening of cultural narratives, digital marketing, and innovative presentation methods without compromising traditional values. These finding are expected to support the development of sustainable gastronomic tourism and reinforce Yogyakarta’s cultural identify as a premier destination.

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