QUALITATIVE ANALYSIS OF GASTRONOMIC TOURISM EXPERIENCE IN SHAPING TOURIST SATISFACTION AND REVISIT INTENTION IN MALIOBORO YOGYAKARTA

Abstract

This study aims to analyze tourists’ gastronomic tourism experiences in shaping satisfactionand revisit intention in the Malioboro area of Yogyakarta. The study employs a qualitative approachwith a descriptive method. Data were collected through in-depth interviews with tourists who hadexperienced culinary tourism in the Malioboro area, supported by field observations and documentation.Data were analyzed thematically through the processes of data reduction, data display, and conclusiondrawing. The results show that gastronomic tourism experiences are formed through sensory, emotional,and social aspects. Sensory experience relates to taste, aroma, and food presentation. Emotionalexperience arises from feelings of pleasure, satisfaction, and comfort during the visit. Social experienceis reflected in interactions between tourists, vendors, and the surrounding environment. These threeaspects generate positive evaluations that lead to tourist satisfaction. This satisfaction then encouragesrevisit intention, which is influenced by perceptions of experience quality, accessibility, and theatmosphere of the destination. The findings indicate that gastronomic tourism experience is not only aconsumption activity but also a meaning-making process that influences tourists’ decisions to revisit.From the perspective of the Theory of Planned Behavior, tourist satisfaction strengthens positiveattitudes, which in turn drive revisit intention. This study provides practical implications for destinationmanagers to improve the quality of gastronomic tourism experiences in a holistic manner.