The local wisdom of tourism, especially the culinary gastronomy of the Yogyakarta

palace, is the main attraction in this study. This study aims to examine the motive

factors that determine the intensity of culinary tours in the Yogyakarta palace culinary.

This study also aims to examine the differences in motives based on groups of local and

foreign tourists. This research is an associative research and the data is collected using a

questionnaire. The population in this study is Yogyakarta tourists with a sample of some

of the Yogyakarta palace culinary gastronomic tourists who come from foreign and

local. The data analysis technique used is regression analysis and ANOVA. The results

showed that there was a positive and significant influence of experience, culture, and

is also known as a city of tourism and a tourist destination for foreign tourists. This is in

line with the vision in 2025, Yogyakarta will become a leading tourist destination in

Southeast Asia. Based on the Daerah Istimewa Yogyakarta (DIY) Tourism Office

Statistics data and referring to star and non-star hotel accommodation data. Overall the

number of visits has increased from 2012-2016. DIY has the characteristics of local

wisdom as a potential to attract tourists in the culinary field, which can result in

differentiation in determining tourist destinations, interest in authentic and experiential

abroad (Agmasari, 2016). According to Hall and Shraples (2003) as summarized by the

United Nations World Tourism Organization (UNWTO), gastronomic tourism is a

journey related to food to an area for recreational purposes. The linkage of tourism

potential in DIY with royal culinary culture can be found in various restaurants located

in the center of Yogyakarta City which can represent symbols of Yogyakarta Palace

tourism with culinary offerings with royal nuances such as in Ndalem (Kaneman,

Puspodiningratan, Pakuningratan, Yudaningrat, Wironegaran), Ndalem Pesanggrahan

Ngeksigondo, Bale Raos, Royal Ambarukmo Yogyakarta, IONs Culinari College, and

the Kembang Arum Tourism Village.

problem in the marketing channel. The diverse culinary potentials in the archipelago

DIY. DIY Tourism Statistics Data for 2012-2017 shows that the share of tourist

destinations to DIY is still dominated by touring and shopping, while experiential

destinations, especially culinary ones, are still relatively minimal.

there are three main reasons for conducting research related to tourist motivation,

namely: motive is an important key to designing offers for tourists; motive directly

conveys the next satisfaction evaluated by tourists; classification and ranking motives

that enable marketers and tourism planners to understand the process of tourists in

decision-making (Kassean & Gassita, 2013). Several gastronomic tourism studies

attempt to identify the motive factors for gastronomic tourism, which try to identify the

literature discussing gastronomic motives is a gap that needs to be disclosed in research

(S. Kim et al., 2019), besides that the different factors from various findings are also a

gap that needs to be followed up. (Yoo et al., 2018) argue that no single model can

adequately understand tourist motivations, especially gastronomy, in a more fragmented

and diverse tourism market, and suggests that a new integrated perspective is needed by

combining research models that reflect specific research contexts. The research

conducted attempted to combine the factor models formulated by (Y. G. Kim et al.,

2013) and (Fields, 2003) which can be reduced to factors of experience, culture and

socialization. (Gálvez et al., 2017) succeeded in testing differences in culinary travel

motives, namely new food experiences, culture and socialization based on different

(Babolian Hendijani, 2016) discusses the importance of gastronomic motivation when

tourists decide to visit certain destinations. (Andersson et al., 2017) divided these

gastronomic experiences into three groups: sensory, cultural, and social. (Crespi-

Vallbona & Dimitrovski, 2016), strengthen the results of this study by classifying the

gastronomic motivation of tourists to a destination into three dimensions: sensory

appeal, local food experience, and health problems. (López-Guzmán et al., 2017)

studied the motivations and experiences of tourists through a study of gastronomic

festivals, and these results show differences in motivation, taking into account three

factors: new food experiences, culture, and socialization. Based on the description

above, the problems in this study can be identified as follows:

first objective is to find out the motives for a gastronomic tour of the culinary delights

of the Yogyakarta Palace in terms of experience, culture and socialization factors. the

second objective is to find out the differences in the motive factors for gastronomic

tourism among local and foreign tourists.

study was to use purposive sampling. This study uses primary data collected through a

survey with a questionnaire. The level of research variable data collected is in the form

of interval data scores and operational definitions related to the meaning of all latent

variables used in field research. The test instrument used is to test the validity and

reliability of the questionnaire on the question items. Thus the data obtained with the

questionnaire can be valid and reliable. The technique used is multiple linear regression

analysis to examine the role of motives which are reasons for tourists to choose the

culinary gastronomy of the Yogyakarta Palace on gastronomic tourism intentions. The

next stage of analysis uses analysis of variance (Anova) to test the differences in the

motive factors for gastronomic tourism among local and foreign tourists.

gender were 105 people. Respondents with foreign tourist groups were 82 people and

respondents with local groups were 144 people.

it is known that all items have been grouped according to the indicators and all of them

are declared valid because they have a loading factor value above 0.50. The results of

the reliability test in the table above show that all question items from the four variables

studied are reliable because each has a Cronbach Alpha value of more than 0.60. The

results of the normality test show that the significance value is 0.052 and greater than

0.05 so it can be concluded that the research data has a normal distribution. The

summary results of the linearity test in this study were greater than 0.05 so it could be

heteroscedasticity problems.

constant value shows 0.112. This means that if the gastronomic tour intention variable

persists even without being influenced by experience, culture, and socialization factors.

The beta coefficient value on the experience factor variable (X1) is equal to 0.608,

meaning that the more experience a tourist has, the higher the intention of a gastronomic

tour, conversely the less experience a tourist has, the lower the intention of a

gastronomic tour. The beta coefficient value on the cultural variable (X2) is equal to

0.408 meaning that the greater the perceived cultural role, the higher the gastronomic

tourism intention, conversely the smaller the cultural role felt by tourists, the lower the

hypothesis 2 and hypothesis 3 are accepted. The coefficient of determination is the

magnitude of the role of the independent variable in explaining the dependent variable.

It was shown that the intention to travel to gastronomy could be explained by the factors

of experience, culture and socialization by 37.9% while the role of other aspects outside

the variables of experience, culture and socialization was 62.1%.

experience aspects of local tourists is lower than foreign tourists, which means that

there are significant differences in the aspects of experience between local and foreign

tourists, and the experience aspects of foreign tourists are higher than those of local

tourists. The mean value of the cultural aspects of local tourists is lower than that of

first conclusion is that there is a positive and significant influence of experience,

culture, and socialization factors on the intention of gastronomic tourism. This shows

that the greater the experience, cultural, and socialization factors, the higher the

intention level of gastronomic tourism. The second conclusion is that there are

discovering something new and different experiences.

Agmasari, S. (2016). Apa Bedanya Wisata Kuliner dan Wisata Gastronomi?

Andersson, T. D., Mossberg, L., & Therkelsen, A. (2017). Food and tourism synergies:

Crespi-Vallbona, M., & Dimitrovski, D. (2016). Food markets visitors: a typology

Fields, K. (2003). Demand for the gastronomy tourism product: motivational factors.

Kassean, H., & Gassita, R. (2013). Exploring tourists’‘push and pull’motivations to visit

Kim, S., Park, E., & Lamb, D. (2019). Extraordinary or ordinary? Food tourism

Kim, Y. G., Eves, A., & Scarles, C. (2013). Empirical verification of a conceptual