S MIK 1202357 Table of content
DAFTAR ISI
KATA PENGANTAR ...................................................................................... i
ABSTRAK ........................................................................................................ iii
DAFTAR ISI ..................................................................................................... iv
DAFTAR TABEL ............................................................................................ vi
DAFTAR GAMBAR ........................................................................................ vii
BAB I PENDAHULUAN ................................................................................. 1
1.1 Latar Belakang ................................................................................. 1
1.2 Rumusan Masalah ............................................................................ 5
1.3 Tujuan Penelitian ............................................................................. 5
1.4 Manfaat Penelitian ........................................................................... 6
1.4.1 Manfaat Teoritis ................................................................ 6
1.4.2 Manfaat Praktis ................................................................. 6
1.5 Batasan Masalah .............................................................................. 7
BAB II KAJIAN PUSTAKA DAN KERANGKA PEMIKIRAN ................ 8
2.1 Kajian Pustaka .................................................................................. 8
2.1.1 Pariwisata .......................................................................... 8
2.1.2 Wisata Kuliner .................................................................. 13
2.1.3 Pelestarian ......................................................................... 15
2.1.4 Produk ............................................................................... 17
2.1.5 Kue Tradisional Klepon .................................................... 19
2.1.6 Gastronomi ........................................................................ 26
2.1.7 Inovasi ............................................................................... 32
2.2 Penelitian Terdahulu ........................................................................ 34
2.3 Kerangka Pemikiran ......................................................................... 35
2.4 Hipotesis ........................................................................................... 36
Tiara Ramdan, 2016
PELESTARIAN PRODUK KLEPON SEBAGAI OBJEK GASTRONOMI NUSANTARA JAWA BARAT DI
KECAMATAN LENGKONG KOTA BANDUNG
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
iv
BAB III METODE PENELITIAN ................................................................. 37
3.1 Desain Penelitian .............................................................................. 37
3.2 Metode Penelitian ............................................................................ 38
3.3 Lokasi dan Partisipan Penelitian ...................................................... 38
3.4 Teknik Pengumpulan Data ............................................................... 39
3.5 Instrumen Wawancara ...................................................................... 43
3.6 Prosedur Penelitian .......................................................................... 43
3.7 Teknik Pengolahan dan Analisis Data ............................................. 49
BAB IV HASIL PENELITIAN DAN PEMBAHASAN ................................ 52
4.1 Temuan ............................................................................................. 52
4.1.1 Gambaran Umum Kecamatan Lengkong .......................... 52
4.1.2 Keadaan Geografis Kecamatan Lengkong ........................ 54
4.1.3 Penduduk dan Mata Pencaharian ...................................... 56
4.1.4 Kondisi Sosial Budaya Masyarakat .................................. 57
4.2 Pembahasan ...................................................................................... 59
4.2.1 Perkembangan Kue Tradisional Klepon ............................ 59
4.2.2 Inovasi Produk Pengusaha Kuliner .................................... 72
42.3 Peran Pemerintah Daerah .................................................... 74
BAB V KESIMPULAN DAN SARAN ........................................................... 77
5.1 Kesimpulan ...................................................................................... 77
5.2 Saran ................................................................................................. 79
DAFTAR PUSTAKA ........................................................................................ 80
v
Tiara Ramdan, 2016
PELESTARIAN PRODUK KLEPON SEBAGAI OBJEK GASTRONOMI NUSANTARA JAWA BARAT DI
KECAMATAN LENGKONG KOTA BANDUNG
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
KATA PENGANTAR ...................................................................................... i
ABSTRAK ........................................................................................................ iii
DAFTAR ISI ..................................................................................................... iv
DAFTAR TABEL ............................................................................................ vi
DAFTAR GAMBAR ........................................................................................ vii
BAB I PENDAHULUAN ................................................................................. 1
1.1 Latar Belakang ................................................................................. 1
1.2 Rumusan Masalah ............................................................................ 5
1.3 Tujuan Penelitian ............................................................................. 5
1.4 Manfaat Penelitian ........................................................................... 6
1.4.1 Manfaat Teoritis ................................................................ 6
1.4.2 Manfaat Praktis ................................................................. 6
1.5 Batasan Masalah .............................................................................. 7
BAB II KAJIAN PUSTAKA DAN KERANGKA PEMIKIRAN ................ 8
2.1 Kajian Pustaka .................................................................................. 8
2.1.1 Pariwisata .......................................................................... 8
2.1.2 Wisata Kuliner .................................................................. 13
2.1.3 Pelestarian ......................................................................... 15
2.1.4 Produk ............................................................................... 17
2.1.5 Kue Tradisional Klepon .................................................... 19
2.1.6 Gastronomi ........................................................................ 26
2.1.7 Inovasi ............................................................................... 32
2.2 Penelitian Terdahulu ........................................................................ 34
2.3 Kerangka Pemikiran ......................................................................... 35
2.4 Hipotesis ........................................................................................... 36
Tiara Ramdan, 2016
PELESTARIAN PRODUK KLEPON SEBAGAI OBJEK GASTRONOMI NUSANTARA JAWA BARAT DI
KECAMATAN LENGKONG KOTA BANDUNG
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
iv
BAB III METODE PENELITIAN ................................................................. 37
3.1 Desain Penelitian .............................................................................. 37
3.2 Metode Penelitian ............................................................................ 38
3.3 Lokasi dan Partisipan Penelitian ...................................................... 38
3.4 Teknik Pengumpulan Data ............................................................... 39
3.5 Instrumen Wawancara ...................................................................... 43
3.6 Prosedur Penelitian .......................................................................... 43
3.7 Teknik Pengolahan dan Analisis Data ............................................. 49
BAB IV HASIL PENELITIAN DAN PEMBAHASAN ................................ 52
4.1 Temuan ............................................................................................. 52
4.1.1 Gambaran Umum Kecamatan Lengkong .......................... 52
4.1.2 Keadaan Geografis Kecamatan Lengkong ........................ 54
4.1.3 Penduduk dan Mata Pencaharian ...................................... 56
4.1.4 Kondisi Sosial Budaya Masyarakat .................................. 57
4.2 Pembahasan ...................................................................................... 59
4.2.1 Perkembangan Kue Tradisional Klepon ............................ 59
4.2.2 Inovasi Produk Pengusaha Kuliner .................................... 72
42.3 Peran Pemerintah Daerah .................................................... 74
BAB V KESIMPULAN DAN SARAN ........................................................... 77
5.1 Kesimpulan ...................................................................................... 77
5.2 Saran ................................................................................................. 79
DAFTAR PUSTAKA ........................................................................................ 80
v
Tiara Ramdan, 2016
PELESTARIAN PRODUK KLEPON SEBAGAI OBJEK GASTRONOMI NUSANTARA JAWA BARAT DI
KECAMATAN LENGKONG KOTA BANDUNG
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu