Strategi Perbaikan Makanan Khas Bogor
Bogor constitute one of the tourist destination city in Indonesia, meanwhile, one of the attractions of this city is the indigenous food. However, only a few foods are widely known, therefore, it is necessary to identify the types of Bogor indigenous foods and strategies to improve these foods which...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Gadjah Mada
2021-06-01
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| Series: | Agritech |
| Subjects: | |
| Online Access: | https://jurnal.ugm.ac.id/agritech/article/view/45291 |
| _version_ | 1819135225595166720 |
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| author | Ervina Mela Gunawan Wijonarko Imas Arti Suciani |
| author_facet | Ervina Mela Gunawan Wijonarko Imas Arti Suciani |
| author_sort | Ervina Mela |
| collection | DOAJ |
| description | Bogor constitute one of the tourist destination city in Indonesia, meanwhile, one of the attractions of this city is the indigenous food. However, only a few foods are widely known, therefore, it is necessary to identify the types of Bogor indigenous foods and strategies to improve these foods which are very unpopular to avoid extinction. This study aims to identify Bogor indigenous foods, level of popularity as well as improvement strategy. The methods used include survey, experts interview, and questionnaires while data analysis was performed using Importance Performance Analysis (IPA). Moreover, the results showed that there were 12 Bogor indigenous foods namely, Soto Mie, Soto Kuning, Laksa, Asinan, Doclang, Cungkring, Es Pala, Lapis Talas, Talas Kukus, Roti Unyil, Makaroni Panggang, and Tauge Goreng while the food with the lowest popularity level (very unpopular) is Cungkring. After analyzing the level of satisfaction and importance with IPA, there are 4 attributes of Cungkring that needs to be improved. Improvement strategies include improving spice color, gravel color, packaging and serving speed. |
| first_indexed | 2024-12-22T10:15:42Z |
| format | Article |
| id | doaj.art-e87484c3bb53400bb86f62b3037ce39e |
| institution | Directory Open Access Journal |
| issn | 0216-0455 2527-3825 |
| language | English |
| last_indexed | 2024-12-22T10:15:42Z |
| publishDate | 2021-06-01 |
| publisher | Universitas Gadjah Mada |
| record_format | Article |
| series | Agritech |
| spelling | doaj.art-e87484c3bb53400bb86f62b3037ce39e2022-12-21T18:29:45ZengUniversitas Gadjah MadaAgritech0216-04552527-38252021-06-0141215216010.22146/agritech.4529129078Strategi Perbaikan Makanan Khas BogorErvina Mela0Gunawan Wijonarko1Imas Arti Suciani2Program Studi Teknologi Pangan, Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Jenderal Soedirman, Jl. Dr. Soeparno Karang Wangkal, Purwokerto 53121Program Studi Teknologi Pangan, Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Jenderal Soedirman, Jl. Dr. Soeparno Karang Wangkal, Purwokerto 53121Program Studi Teknologi Pangan, Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Jenderal Soedirman, Jl. Dr. Soeparno Karang Wangkal, Purwokerto 53121Bogor constitute one of the tourist destination city in Indonesia, meanwhile, one of the attractions of this city is the indigenous food. However, only a few foods are widely known, therefore, it is necessary to identify the types of Bogor indigenous foods and strategies to improve these foods which are very unpopular to avoid extinction. This study aims to identify Bogor indigenous foods, level of popularity as well as improvement strategy. The methods used include survey, experts interview, and questionnaires while data analysis was performed using Importance Performance Analysis (IPA). Moreover, the results showed that there were 12 Bogor indigenous foods namely, Soto Mie, Soto Kuning, Laksa, Asinan, Doclang, Cungkring, Es Pala, Lapis Talas, Talas Kukus, Roti Unyil, Makaroni Panggang, and Tauge Goreng while the food with the lowest popularity level (very unpopular) is Cungkring. After analyzing the level of satisfaction and importance with IPA, there are 4 attributes of Cungkring that needs to be improved. Improvement strategies include improving spice color, gravel color, packaging and serving speed.https://jurnal.ugm.ac.id/agritech/article/view/45291bogorimprovement strategyindegenous food |
| spellingShingle | Ervina Mela Gunawan Wijonarko Imas Arti Suciani Strategi Perbaikan Makanan Khas Bogor Agritech bogor improvement strategy indegenous food |
| title | Strategi Perbaikan Makanan Khas Bogor |
| title_full | Strategi Perbaikan Makanan Khas Bogor |
| title_fullStr | Strategi Perbaikan Makanan Khas Bogor |
| title_full_unstemmed | Strategi Perbaikan Makanan Khas Bogor |
| title_short | Strategi Perbaikan Makanan Khas Bogor |
| title_sort | strategi perbaikan makanan khas bogor |
| topic | bogor improvement strategy indegenous food |
| url | https://jurnal.ugm.ac.id/agritech/article/view/45291 |
| work_keys_str_mv | AT ervinamela strategiperbaikanmakanankhasbogor AT gunawanwijonarko strategiperbaikanmakanankhasbogor AT imasartisuciani strategiperbaikanmakanankhasbogor |