Motivasi, Persepsi, dan Perilaku Pasca Konsumsi Wisatawan Domestik Terhadap Kuliner Sate Klatak di Imogiri Timur Yogyakarta

  • Juwita Sari Rizky Millenia Dewi Tourism Department, Universitas Gadjah Mada
  • Muhammad Jhony Fonsen Tourism Department, Universitas Gadjah Mada
  • Annisa Dwi Aprilia Tourism Department, Universitas Gadjah Mada
  • Aqila Ramiza Syahri Tourism Department, Universitas Gadjah Mada
  • Shafandra Cahya L H Tourism Department, Universitas Gadjah Mada
  • Yasin Adib Zuhair Tourism Department, Universitas Gadjah Mada
  • Suci Sandi Wachyuni Tourism Department, Universitas Gadjah Mada
DOI: https://doi.org/10.22146/sasdaya.6380
Keywords: Satay, Sate klatak, Local Culinary, Motivation, Perception, Post-Consumption Behaviour

Abstract

Klatak satay is an iconic food originating from the Bantul Regency of Yogyakarta. Sate klatak was named the Intangible Cultural Heritage of Indonesia in 2019 by the Ministry of Education and Culture. As an Intangible Cultural Heritage, satay klatak needs to be preserved so that the regeneration process continues and its existence remains sustainable. Tourists coming to eat Sate Klatak have various motivations. The purpose of this study is to review the motivation, perception, post-consumption behaviour of domestic tourists Sate Klatak East Imogiri, Yogyakarta. This research uses a quantitative approach with a survey method. The data collection technique is by distributing online questionnaires via WhatsApp and Instagram. The results showed that the biggest motivation for tourists to consume satay klatak Imogiri was recommendations from friends and relatives. Furthermore, Sate Klatak East Imogiri is incredibly well-received because of its popularity, taste, and appearance. Tourists also show satisfaction in post-consumption behavior, namely, returning and recommending it to relatives. The theoretical implication of this study is that these three variables can be used as indicators of local culinary evaluation. Meanwhile, as a practical implication, the research results can be used as suggestions for local culinary development in destinations, especially Sate Klatak East Imogiri

Published
2022-12-23
How to Cite
Dewi, J. S. R. M., Fonsen, M. J., Aprilia, A. D., Syahri , A. R., H, S. C. L., Zuhair , Y. A., & Wachyuni, S. S. (2022). Motivasi, Persepsi, dan Perilaku Pasca Konsumsi Wisatawan Domestik Terhadap Kuliner Sate Klatak di Imogiri Timur Yogyakarta. Sasdaya: Gadjah Mada Journal of Humanities, 6(2), 150-166. https://doi.org/10.22146/sasdaya.6380
Issue
Vol 6 No 2 (2022): 2022 Nomor 2
Section
Articles

Sasdaya: Gadjah Mada Journal of Humanities applies the Creative Commons Attribution-ShareAlike 4.0 International License, with the copyright on the published articles held by the journal. Authors are required to transmit the copyright to this journal once the articles are accepted. This journal is granted a non-exclusive license to publish the articles as the original publisher, along with the commercial right to publish printed issues for sale. Since this journal applies an open-access mode, authors may post articles published by this journal on personal websites or institutional repositories both prior to and after publication while providing bibliographic details that credit this journal.

By publishing with this journal, the copyright holder grants any third party the lawful right to use their published article to the extent provided by the Creative Commons Attribution-ShareAlike 4.0 International license.

Subsequently, people are lawfully permitted to share, distribute, remix, adapt, and build upon the published articles, even for commercial purposes, so long as they provide appropriate credit or attribution (Title, Author, Source, and License of the work), include a link to the license, indicate if any changes were made, and redistribute the derivative outputs under the same license (CC BY-SA 4.0).