Eksplorasi Keragaman Pengalaman Pengunjung Festival Rujak Uleg: Studi Pengalaman Intelektual, Indrawi, dan Sosial

Authors

  • Naily Ikhroma Anbilqis Universitas Airlangga
  • Bambang Suharto Universitas Airlangga
  • Santi Isnainy Universitas Airlangga
  • Tri Siwi Agustina Universitas Airlangga

Keywords:

festival kuliner, festival rujak uleg, pengalaman pengunjung

Abstract

Festival kuliner dalam beberapa dekade terakhir semakin populer di seluruh dunia. Kuliner merupakan media yang dapat membangun hubungan otentik langsung dengan tradisi maupun budaya, terlepas dari motif konsumen itu sendiri. Dalam ranah akademis, studi mendalam mengenai pengalaman pengunjung festival kuliner masih terbatas. Secara praktis, pengetahuan mengenai pengalaman pengunjung festival kuliner ini penting untuk pengorganisasian festival kuliner di masa depan. Studi ini akan mengeksplorasi keragaman pengalaman pengunjung festival kuliner menggunakan  pendekatan kualitatif-deskriptif. Pengumpulan data dilakukan melalui wawancara mendalam dengan pengunjung festival kuliner Rujak Uleg. Festival Rujak Uleg diadakan setiap tahun di Surabaya untuk memeriahkan peringatan Hari Jadi Kota Surabaya dan melestarikan kearifan kuliner lokal Surabaya. Temuan menunjukkan keragaman pengalaman yang dikategorikan dalam dimensi intelektual, sensorik, dan sosia. Dalam keilmuan bisnis makanan, penelitian ini dapat mendorong para pelaku bisnis makanan untuk turut mengenalkan produk kulinernya dalam berbagai festival agar dapat lebih dikenal masyarakat. Selain itu bisnis makanan yang sedang dijalankan juga dapat memperoleh evaluasi dari pengalaman pengunjung yang hadir di festival tersebut.

References

Blichfeldt, B. S., & Halkier, H. (2014). Mussels, tourism and community development: a case study of place branding through food festivals in Rural North Jutland, Denmark. European Planning Studies, 22 (8), hal. 1587–1603. Doi: https://doi.org/10.1080/09654313.2013.784594.

Chang, M., Kim, J.-H., & Kim, D. (2018). The Effect of Food Tourism Behavior on Food Festival Visitor’s Revisit Intention. Sustainability (Basel, Switzerland), 10 (10), 3534. https://doi.org/10.3390/su10103534.

Chang, W., & Yuan, J. J. (2011). A taste of tourism: Visitors’ motivations to attend a food festival. Event Management, 15 (1), 13–23. https://doi.org/10.3727/152599511X12990855575024.

Choo, H., Park, D. B., & Petrick, J. F. (2022). Festival tourists’ loyalty: The role of involvement in local food festivals. Journal of Hospitality and Tourism Management, 50, 57–66. https://doi.org/10.1016%2Fj.jhtm.2021.12.002.

Falconer, E. (2020). Space, taste and affect. Taylor & Francis Group. https://doi.org/10.4324/9781315307473-101.

Festival Rujak Uleg Surabaya 2022 Makin Meriah Dihadiri Gubernur Khofifah- Dinas Komunikasi dan Informatika Provinsi Jawa Timur. (n.d.). Diakses pada: March 26, 2023, from https://kominfo.jatimprov.go.id/berita/festival-rujak-uleg-surabaya-2022-makin-meriah-dihadiri-gubernur-khofifah

Folkloristics, M. F.-J. of E. and, & 2014, undefined. (2014). On Grape, Feast and Community: An Ethnographic Note on the Making of a Grape Harvest Festival in an Italian Town in Piedmont. Ceeol.Com.

Gannon, M., Taheri, B., & Olya, H. (2019). Festival quality, self-connection, and bragging. In Annals of Tourism Research, 76, 239-252. https://doi.org/10.1016%2Fj.annals.2019.04.014.

Getz, D. (1997). Trends and issues in sport event tourism. Tourism Recreation Research, 2 2(2), 61–62. https://doi.org/10.1080/02508281.1997.11014804.

Heldke, L. (2015). Exotic Appetites: Ruminations of A Food Adventurer. New York: Routledge.

Huang, Z., Li, M., Cai, L., Huang, J. Z., & Cai, L. A. (2010). A model of community-based festival image. Elsevier. https://doi.org/10.1016/j.ijhm.2009.10.010.

Ikäheimo, J. (2020). Exclusive craft beer events: liminoid spaces of performative craft consumption. Food, Culture and Society, 23 (3), 296–314. https://doi.org/10.1080/15528014.2020.1741065.

Ikawati, R. & Primasari, I.A. (2019). Analisis kelayakan finansial brownies siapi-api sebagai produk oleh-oleh dari hutan mangrove Baros Bantul. Gorontalo Agriculture Technology Journal, 2 (2), 79-87.

Johnston, J., & Baumann, S. (2014). Foodies: Democracy and Distinction in The Gourmet Foodscape. New York: Routledge.

Lagacé, M., Donizzetti, A. R., Van De Beeck, L., Bergeron, C. D., Rodrigues-Rouleau, P., & St-Amour, A. (2022). Testing the Shielding Effect of intergenerational contact against ageism in the workplace: a Canadian study. Mdpi.Com. https://doi.org/10.3390/ijerph19084866.

Lee, I., & Arcodia, C. (2011). The role of regional food festivals for destination branding. International Journal of Tourism Research, 13 (4), 355–367. https://doi.org/10.1002/JTR.852.

Lee, W., Sung, H. K., Suh, E., & Zhao, J. (2017). The effects of festival attendees’ experiential values and satisfaction on re-visit intention to the destination: The case of a food and wine festival. In International journal of contemporary hospitality management, 29 (3), 1005–1027. https://doi.org/10.1108%2FIJCHM-10-2015-0559.

Leer, J. & Juel-Jacobsen, L.G. (2022). Food festival experiences from visitors’ perspectives: intellectual, sensory, and social dimensions. Food and Foodways, 30 (4), 287–309. https://doi.org/10.1080/07409710.2022.2124729.

Lexy J. Moleong. (2019). Metodologi Penelitian Kualitatif (Edisi Revisi). PT. Remaja Rosda Karya. https://doi.org/10.1016/j.carbpol.2013.02.055.

Mason, M.C. & Paggiaro, A. (2012). Investigating the role of festivalscape in culinary tourism: The case of food and wine events. Tourism Management, 33 (6), 1329-1336. https://doi.org/10.1016/j.tourman.2011.12.016.

Parasecoli, F. (2022). Food design, nutrition, and innovation. Frontiers in Public Health, 10. https://doi.org/10.3389/FPUBH.2022.1039795/.

Silkes, C.A., Cai, L.A., & Lehto, X.Y. (2012). Marketing to the culinary tourist. Taylor & Francis, 30 (4), 335–349. https://doi.org/10.1080/10548408.2013.784151.

Wardiyanta, Hidayat, S. & Adila, F. (2019). Makan di luar sebagai tren rekreasi keluarga masyarakat Sleman Yogyakarta. Media Bina Ilmiah, 14 (3), 2281-2290. https://doi.org/10.33758/mbi.v14i3.332.

Wardiyanta, Adila, F., & Hidayat, S. (2020). Peran diferensiasi kuliner dan pemasaran dalam pengembangan destinasi pariwisata yogyakarta. Media Bina Ilmiah, 15 (4), 4311-4320. https://doi.org/10.33758/mbi.v15i4.

Yeung, D. Y., Zhou, X., & Chong, S. (2021). Perceived age discrimination in the workplace: the mediating roles of job resources and demands. Journal of Managerial Psychology, 36 (6), 505–519. https://doi.org/10.1108/JMP-04-2020-0185.

Downloads

Published

2023-12-31

Issue

Vol. 6 No. 2 [Desember 2023]

Section

Articles

License

Copyright (c) 2023 Naily Ikhroma Anbilqis, Bambang Suharto, Santi Isnainy, Tri Siwi Agustina

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Authors who publish with JOURNAL OF FOOD AND CULINARY agree to the following terms:

  1. All articles published are Open Access that means they will be immediately and permanently free for everyone to read and download. We use the CC-BY-SA license options under Creative Commons Attribution License (CC BY-SA 4.0). Creative Commons Attribution License (CC BY-SA 4.0). CC-BY-SA assures that all works will be available under CC-BY-SA always and no risk of commercial actions against the will of the copyright holder.
  2. Anyone can use, copy and disseminate the material in any medium or format; as well as re-use, re-mix, transform, and build upon the material for any purpose, even commercially. However, they must acknowledge the authors by giving appropriate credits (cite to the article or content), provide a link to the license, and indicate if changes were made and use under the same license as the original.
  3. Authors retain copyright and grant license exclusive rights in their article to Universitas Ahmad Dahlan as publisher of the JOURNAL OF FOOD AND CULINARY.
  4. Authors have the right to retain patent, trademark and other intellectual property rights (including research data). 
  5. Authors have the right to proper attribution and credit for the published work.

Copyright Transfer Agreement

  1. The Authors submitting the manuscripts do so on the understanding that if they are accepted for publications, copyright of the articles shall be assigned to Universitas Ahmad Dahlan as publisher of the JOURNAL OF FOOD AND CULINARY.
  2. Universitas Ahmad Dahlan as publisher of The JOURNAL OF FOOD AND CULINARY,  the Editors, and the Editorial Board Members of the JOURNAL OF FOOD AND CULINARY make every efforts to ensure that no wrong or misleading data, opinions or statements are published in the journal. In any way, the contents of the articles and circulars published in the JOURNAL OF FOOD AND CULINARY are the sole and exclusive responsibility of their respective authors and advertisers.
  3. The publisher may revoke the publication for violating the ethical code of conduct.