TASTE, AROMA, TEXTURE, AND APPEARANCE OF SURABI AS GASTRONOMIC TOURISM ATTRACTION IN BANDUNG

Abstract

Surabi is one of originality cakes from Sundanese land which is still existed until today. Surabi Bandung has a distinctive aroma, texture and taste. Surabi is cooked using a stove and a container made of clay and cooked over charcoal which can add its distinctive flavor. The purpose of this study was to analyze the manufacturing process, materials and tools used and to analyze the consumer responses to the quality of food products in terms of taste, aroma, texture and appearance. The method of this study uses qualitative methods. Meanwhile, the data collection techniques employ in-depth interviews with surabi producers, culinary lovers and gastronomy experts, documentation, observation, and literature studies. Furthermore, the technique of analysis of this study uses a theoretical approach by Tjiptono., & G. Chandra, 2011 in which the dimensions of product quality consisting of taste, aroma, texture and appearance. The context of this study, traditional culinary in relation to taste, aroma, texture and appearance, is a culinary attraction for gastronomic tourism. Another theory that supports this study is the theory of gastronomy about the art or science of enjoying food and drink (Harsana et al. 2019). The results showed that the taste, aroma, texture and appearance of Surabi's traditional snacks are capable of being gastronomic tourism because surabi itself has a quality product that is in great demand by culinary tourists who visit to Bandung. Whereas, the taste of this surabi are enjoyed by many visitors only only domestics but also foreign tourists. Keywords: culinary tourism, gastronomic tourism, traditional food, Surabi