Measuring Tourist's Motivations for Consuming Local Angkringan Street Food in Yogyakarta, Indonesia
The purpose of this study was to examine the tourist motivations for consuming local angkringan street food in Yogyakarta city, Indonesia. We distributed questionnaires to 1,514 domestic tourists from several provinces in Indonesia visiting 42 angkringan spots to determine the significance of five different motivations: cultural experience, sensory appeal, media exposure, excitement and health concern. A Confirmatory Factor Analysis was used to analyze the data. A remarkable finding showed that the items belonging to the interpersonal dimension were not grouped in one factor. The Sensory appeal has the highest level of agreement among the tourists, followed by the cultural experience. The health concern has the lowest level of agreement, which is slightly lower than the excitement motivation.
Keywords: Angkringan, Food Tourism, Indonesia, Street Food, Types of Tourist Motivation.
Copyright (c) 2017 Journal of Indonesian Tourism and Development Studies
This work is licensed under a Creative Commons Attribution 4.0 International License.Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).