THE ROLE OF WORK SKILLS AND DIGITALIZATION IN THE RELATIONSHIP BETWEEN GASTRONOMY INVOLVEMENT, LOCAL FOOD CONSUMPTION VALUE, AND PURCHASE INTENTION OF MALANG'S CULINARY SPECIALTIES
Abstract
This study was conducted in the city of Malang, involving 230 respondents who are local culinary enthusiasts. The analysis technique used is SmartPLS to examine the relationships between gastronomy involvement, Local Food Consumption value, culinary skills, digitalization, and purchase intention. The results show that Gastronomy Involvement does not have a direct effect on purchase intention. However, this involvement positively influences culinary skills and digitalization, indicating that increased engagement in gastronomy can enhance skills and the utilization of digital technology. Additionally, Local Food Consumption value significantly affects both culinary skills and digitalization.Culinary skills have been shown to positively impact purchase intention, emphasizing the importance of skill development in enhancing consumer buying intentions. Meanwhile, digitalization does not exhibit a direct effect on purchase intention. The study also found that both Gastronomy Involvement and Local Food Consumption can increase purchase intention through culinary skills, but not through digitalization. These findings provide important insights for culinary industry stakeholders in Malang to focus on skill development as a strategy to enhance purchase intention.
References
Dedeoğlu, B. B., Shi, F., & Okumus, B. (2023). Communication sources, Local Food Consumption, and destination visit intention of travellers. Current Issues in Tourism. https://doi.org/10.1080/13683500.2022.2069552
Eliyanti Agus Mokodompit, Kadeni Kadeni, Maria Lusiana Yulianti, Sugianto Sugianto, & Leny Yuliyani. (2023). Training in Data Processing using Smart PLS Software. JURNAL PENGABDIAN MASYARAKAT INDONESIA. https://doi.org/10.55606/jpmi.v2i2.2100
Februdianto, L., Agustina, T., & Kusdyah, I. (2023). PENGARUH KUALITAS LAYANAN DAN KUALITAS INFORMASI TERHADAP LOYALITAS DENGAN KEPUASAN PELANGGAN SEBAGAI VARIABEL INTERVENING PADA BENGKEL TOYOTA AUTO2000 SUTOYO MALANG. Jurnal Ekonomi Manajemen Dan Bisnis. https://doi.org/10.32815/jubis.v4i2.1979
Fitri Syntiadewi, Mokhamad Natsir, Syarif Hidayatullah, & Stella Alvianna. (2022). The Effect of Gastronomy Involvement, Local Food Consumption Value, Food Knowledge Toward Intention to Recommend Local Traditional Food Semanggi Suroboyo through Attitude as Mediating Variable (A Study of Culinary Arts Students at Monas Pacific Culinary A. International Journal of Research in Engineering, Science and Management, 5(2), 63–69.
Fitriana, W. D. (2019). DIGITALISASI KULINER DAN WISATA HALAL DAERAH JOMBANG MELALUI APLIKASI “JOMBANG HALAL TOURISM.” Dinar : Jurnal Ekonomi Dan Keuangan Islam. https://doi.org/10.21107/dinar.v5i2.5004
Ghassani, S. A. (2022). IDENTIFIKASI POTENSI GASTRONOMY TOURISM DI KOTA MALANG. Warta Pariwisata. https://doi.org/10.5614/wpar.2022.20.2.03
Hair Jr., J. F., Matthews, L. M., Matthews, R. L., & Sarstedt, M. (2017). PLS-SEM or CB-SEM: updated guidelines on which method to use. International Journal of Multivariate Data Analysis. https://doi.org/10.1504/ijmda.2017.10008574
Handayani, D., Azizah, N., Hanifa, & Rahmawati, W. (2016). Densitas Energi dan Sajian Karbohidrat Makanan Tradisional dan Modern di Kota Malang. Indonesian Journal of Human Nutrition.
Hasanudin, A. (2019). RANCANG BANGUN PENGUATAN UMKM BERBASIS KULINER KHAS DAERAH MENUJU CIREBON HALAL TOURISM. El-Jizya : Jurnal Ekonomi Islam. https://doi.org/10.24090/ej.v7i2.3451
Hidayatullah, S., Alvianna, S., Estikowati, Rachmawati, I. K., Waris, A., Aristanto, E., & Patalo, R. G. (2023). Metodologi Penelitian Pariwisata.
Hidayatullah, S., Malang, U. M., Farhan, A., & Rachmawati, I. K. (2021). Collaboration of Image Interactive Technology and Technology Acceptance Models with Perceived Trust on Purchase of Goods in Online Shop. International Journal of Innovative Science and Research Technology.
Işık, A. (2022). Gastronomi Turizminin Gelişiminde Gastronomi Festivalleri ve Türkiye’deki Mevcut Durum. Journal of Tourism and Management. https://doi.org/10.29329/jtm.2022.542.3
Izzuddin, A. (2018). Pengaruh Label Halal, Kesadaran Halal Dan Bahan Makanan Terhadap Minat Beli Makanan Kuliner. Jurnal Penelitian Ipteks.
Kovalenko, A., Dias, Á., Pereira, L., & Simões, A. (2023). Gastronomic Experience and Consumer Behavior: Analyzing the Influence on Destination Image. Foods. https://doi.org/10.3390/foods12020315
Lin, B., Wang, S., Fu, X., & Yi, X. (2023). Beyond Local Food Consumption: the impact of Local Food Consumption experience on cultural competence, eudaimonia and behavioral intention. International Journal of Contemporary Hospitality Management. https://doi.org/10.1108/IJCHM-01-2022-0099
Muizu, W. O. Z., Alamanda, A. R., & Nurkamal, A. H. (2021). Penerapan Kecerdasan Bisnis Dalam Digitalisasi Umkm Kuliner Di Provinsi Jawa Barat. Jurnal Ekonomi Dan Bisnis Islami.
Mujiono, M., Sofino, S., & Abdullah, I. (2020). PENDIDIKAN KETERAMPILAN PENGUSAHA KULINER. Journal Of Lifelong Learning. https://doi.org/10.33369/joll.3.2.118-123
Mulyana, R., & Mulyani, A. (2019). Rancang Bangun Aplikasi Informasi Katalog Makanan Lokal Berbasis Android. Jurnal Algoritma. https://doi.org/10.33364/algoritma/v.16-1.1
Mumtaz JR, H. (2021). Digitalisasi Produk Halal di Sentra Industri Sukaregang Kabupaten Garut Pada Masa Covid 19. Jurnal Likuid.
Nugroho, A. P., & Rahman, A. (2022). Digitalisasi dan Keberlangsungan UMKM Kuliner Halal. Jurnal Ilmiah Ekonomi Isamsam.
Nurhayati, H., Rizkiyah, N. F., & Ferdianto, J. (2023). Pemetaan Potensi Gastronomi Pulau Lombok Melalui Pendekatan Etnogastronomi. Media Bina Ilmiah.
Paramitha, D. A. P., & Nainggolan, K. J. M. (2024). PELATIHAN KETERAMPILAN BIDANG KULINER PKK KELURAHAN BULIANG KECAMATAN BATU AJI. SWADIMAS: JURNAL PENGABDIAN KEPADA MASYARAKAT. https://doi.org/10.56486/swadimas.vol2no1.440
Patel, V. K. (2019). Joseph F. Hair Jr.: A Fond Tribute to an Entrepreneur Academic and International Leader. In The Great Facilitator. https://doi.org/10.1007/978-3-030-06031-2_13
Prabowo, I. D. P., Lestariningsih, T., & Mau, D. P. (2024). KULINER LOKAL SEBAGAI DAYA TARIK KOTA MALANG. Jurnal Industri Pariwisata. https://doi.org/10.36441/pariwisata.v6i2.1476
Pratiwi, N. K. U. (2022). Gastronomi bali: food and wine pairing balinese: Balinese gastronomy: food and wine pairing. Jurnal Ilmiah Pariwisata Dan Bisnis.
Purnomo, A. M., Somantri, G. R., & Adnan, R. S. (2023). “Local Food” Consumption: Does Locality Matter? Journal of ASEAN Studies. https://doi.org/10.21512/jas.v11i1.7537
Rachmawati, I. K. (2021). Pengaruh Kualitas Pelayanan dan Kualitas Produk terhadap Kepuasan Konsumen melalui Marketing Relationship di Masa Pandemi Covid-19. Jurnal Manajemen Dan Kewirausahaan. https://doi.org/10.26905/jmdk.v9i2.7099
Rachmawati, I. K., Bahri, S., Bukhori, M., & Hidayatullah, S. (2021). Peran Media Sosial Dan Word Of Mouth Dalam Meningkatkan Keputusan Pembelian Produk UKM Kreatif Gunung Kawi Kabupaten Malang Di Era Pandemic. Seminar Nasional Kepariwisataan #2.
Rachmawati, I. K., Handoko, Y., & Rachman, A. (2018). STRATEGY FOR IMPROVING THE COMPETITIVENESS OF SMES TOWARDS KOTALAMA BECOMING THE CENTER OF MALANG FRIED. September, 171–182.
Sakti, M., & Ramadhani, D. A. (2023). Halal Certification of Micro and Small Enterprises’ Food Products for Consumer Protection. Amsir Law Journal. https://doi.org/10.36746/alj.v5i1.296
SAMANCI, Ö. (2021). Gastronomi ve Yemek Tarihi. Anatolia: Turizm Araştırmaları Dergisi. https://doi.org/10.17123/atad.948486
Saway, W. V., Alvianna, S., . E., Lasarudin, A., & Hidayatullah, S. (2021). DAMPAK ATRAKSI, AMENITAS DAN AKSESIBILITAS PANTAI PASIR PUTIH KABUPATEN MANOKWARI TERHADAP KEPUASAAN WISATAWAN BERKUNJUNG. PARIWISATA BUDAYA: JURNAL ILMIAH AGAMA DAN BUDAYA. https://doi.org/10.25078/pba.v6i1.1937
Setyorini, S., Agustino, H., Hidayatullah, S., & Rachmawati, I. K. (2022). PELATIHAN KOMPUTER DESAIN CANVA BAGI ANAK REMAJA DI DESA MOJOSARI KEPANJEN MALANG. E-Amal: Jurnal Pengabdian Kepada Masyarakat. https://doi.org/10.47492/eamal.v2i1.1214
Siregar, R. D., Syahputra, R., & Zebua, Y. (2023). Pengaruh Lokasi Strategis, Cita Rasa, Harga Dan Kualitas Pelayanan Hasnah Kuliner Rantauprapat Dalam Menarik Minat Beli Konsumen. Jurnal Ekonomi Integra.
Syntiadewi, F., Natsir, M., Hidayatullah, S., & ... (2022). The Effect of Gastronomy Involvement, Local Food Consumption Value, Food Knowledge Toward Intention to Recommend Local Traditional Food Semanggi …. International Journal ….
Yuliati, U. (2013). FAKTOR -FAKTOR YANG MEMPENGARUHI KONSUMEN DALAM PEMBELIAN MAKANAN JAJAN TRADISIONAL DI KOTA MALANG. Manajemen Bisnis. https://doi.org/10.22219/jmb.v1i1.1318
Performance: Jurnal Bisnis & Akuntansi allows readers to read, download, copy, distribute, print, search, or link to the full texts of its articles and allow readers to use them for any other lawful purpose. The journal allows the author(s) to hold the copyright without restrictions. Finally, the journal allows the author(s) to retain publishing rights without restrictions.
In most cases, appropriate attribution can be provided by simply citing the original article, for example:
Sakdiyah, H. (2017). ANALISIS PENERAPAN ENVIROMENTAL MANAGEMENT ACCOUNTING (EMA) PADA RSUD DR.H.SLAMET MARTODJIRJO PAMEKASAN. PERFORMANCE: Jurnal Bisnis & Akuntansi, 7(1), 1-18. doi:https://doi.org/10.24929/feb.v7i1.343
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
4.png)
.png)
