Enhancing Local Tourism and Empowering MSMEs through Exploring the Typical Food of Situ Bagendit Garut, Indonesia
Wati Susilawati (a), Dini Turipanam Alamanda (a*), Diajeng Durrah Salsabilah (a), Virly Cahyani (a)

a) Faculty of Economics, Garut University
*Corresponding author. Email: manda[at]uniga.ac.id

Abstract

Typical food is one of the important issues in regional tourism as one of the development strategies. Local culinary exploration in Situ Bagendit can be an important factor in supporting the growth and development of MSMEs, as well as increasing local tourism and economic empowerment in the area. This study aims to determine the typical food preferences of Situ Bagendit tourist attractions using the Analytical Hierarchy Process (AHP) method. Obtaining data was carried out through interviews, observations, and questionnaires. The AHP method used in this study provides a structured approach to evaluate and prioritize different criteria, which can be helpful for decision-making processes related to food offerings in the tourism industry. The collected data was then analyzed using expert choice. The analysis results with the AHP method are based on criteria- taste, followed by service, durability, price, aroma, texture, history, appearance, shape, packaging, and brand. While the best alternative is small fish, followed by kicimpring rumping and small dried shrimp. The implications of this study suggest that understanding the typical food preferences of a tourist attraction like Situ Bagendit is important for regional tourism development strategies. By identifying the criteria and typical food options tourists prefer, tourism authorities and local businesses can focus on promoting and offering these food options to enhance the overall tourist experience.

Keywords: Consumer behaviour, process hierarchy analysis, typical food, preferences

Topic: Strategic Management, Entrepreneurship