ANALISIS POTENSI WISATA KULINER DI KAMPUNG BETAWI SETU BABAKAN JAKARTA

NURANNASTASYA CANTIKA, . (2025) ANALISIS POTENSI WISATA KULINER DI KAMPUNG BETAWI SETU BABAKAN JAKARTA. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis potensi wisata kuliner di Kampung Betawi Setu Babakan Jakarta berdasarkan empat sub indikator, yaitu informasi kuliner, pengalaman wisata kuliner, faktor pemilihan kuliner, serta persepsi dan rekomendasi pengunjung. Penelitian ini menggunakan pendekatan kualitatif deskriptif dengan teknik pengumpulan data melalui wawancara mendalam menggunakan pedoman wawancara semi-terstruktur sebagai instrumen utama. Informan terdiri dari 10 orang pengunjung yang dipilih secara purposive. Selain itu, data sekunder berupa dokumentasi foto kuliner, fasilitas, serta laporan dan informasi dari Dinas Pariwisata Provinsi DKI Jakarta turut dianalisis untuk memperkaya kajian. Data dianalisis secara tematik melalui proses reduksi data, penyajian data, dan penarikan simpulan, serta dikaitkan dengan teori relevan dan hasil penelitian terdahulu. Hasil penelitian menunjukkan bahwa: (1) pada aspek informasi kuliner, makanan khas seperti pecak ikan, kerak telor, kue rangi, dan soto Betawi dinilai otentik dan mencerminkan budaya lokal; (2) dari pengalaman wisata kuliner, pengunjung mengapresiasi nuansa budaya yang menyatu dengan suasana makan, namun menyoroti kurangnya kebersihan dan estetika penyajian; (3) dalam faktor pemilihan kuliner, pengunjung lebih memilih makanan tradisional yang unik, terjangkau, dan memiliki nilai emosional serta pengalaman interaktif dengan penjual; (4) dari sisi persepsi dan rekomendasi, responden menyarankan perbaikan aksesibilitas, penambahan kegiatan budaya seperti demo masak atau pertunjukan seni, serta penyediaan informasi makanan berbasis digital. Secara keseluruhan, wisata kuliner di Kampung Betawi Setu Babakan memiliki potensi besar sebagai sarana pelestarian budaya dan edukasi kuliner, namun perlu penguatan dalam aspek fasilitas, kebersihan, penyajian, serta strategi promosi agar mampu meningkatkan daya tarik dan kenyamanan bagi pengunjung lintas generasi. Kata kunci: Wisata Kuliner, Kampung Betawi, Setu Babakan, Pengalaman Wisatawan *** This study aims to analyze the culinary tourism potential in Kampung Betawi Setu Babakan Jakarta based on four sub-indicators: culinary information, culinary tourism experience, culinary selection factors, and visitor perceptions and recommendations. This study used a descriptive qualitative approach with data collection through in-depth interviews using a semi-structured interview guide as the main instrument. Informants consisted of 10 visitors selected purposively. In addition, secondary data in the form of photographic documentation of culinary delights, facilities, and reports and information from the DKI Jakarta Provincial Tourism Office were also analyzed to enrich the study. The data were analyzed thematically through data reduction, data presentation, and conclusion drawing, and were linked to relevant theories and previous research findings. The results of the study indicate that: (1) in terms of culinary information, traditional foods such as pecak ikan (fish pecak), kerak telor (egg crust), kue rangi (sliced cake), and soto Betawi (Betawi soto) are considered authentic and reflect local culture; (2) from the culinary tourism experience, visitors appreciate the cultural nuances inherent in the dining atmosphere, but highlight the lack of cleanliness and aesthetics in presentation; (3) in terms of culinary choices, visitors prefer traditional foods that are unique, affordable, and have emotional value, as well as interactive experiences with vendors; (4) in terms of perceptions and recommendations, respondents suggested improving accessibility, adding cultural activities such as cooking demonstrations or art performances, and providing digital-based food information. Overall, culinary tourism in Kampung Betawi Setu Babakan has great potential as a means of cultural preservation and culinary education, but needs to be strengthened in terms of facilities, cleanliness, presentation, and promotional strategies to increase its appeal and comfort for visitors across generations. Keywords: Culinary Tourism, Kampung Betawi, Setu Babakan, Tourist Experience

Item Type:	Thesis (Sarjana)
Additional Information:	1). Yeni Yulianti, M.Pd. ; 2). Dr. Rusilanti, M.Si.
Subjects:	Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Cantika Nurannastasya .
Date Deposited:	19 Aug 2025 01:25
Last Modified:	19 Aug 2025 01:25
URI:	http://repository.unj.ac.id/id/eprint/61384

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