Analysis of tourist motivation for traditional culinary tourism in Bogor

. Bogor is a city that represents a blend of traditional Sundanese culture, colonial culture, and the modernity of a metropolitan city. A variety of culinary are offered, ranging from regional to traditional specialties. This condition encourages research on tourist motivation in traditional culinary tours in Bogor. Analysis of tourist motivation in traditional culinary tours can be the basis for developing culinary tourism areas in Bogor. The methods used in the research were observation, interviews, and questionnaires to 50 traditional culinary tourists from Bogor. The questionnaire contains the characteristics and motivations of tourists in culinary tours in Bogor. The collected data were analyzed using the Confirmatory Factors Analysis (CFA) statistical test. This study shows that the indicators of latent motivation have a significant and valid effect. Physical motivation, an indicator that reflects the condition of tourists in traditional culinary tourism activities, relieves fatigue. Furthermore, on cultural motivation, an indicator that reflects the condition of tourists is the desire to taste food. For social motivation, an indicator that reflects the condition of tourists is visiting family, and for status motivation, an indicator that reflects the condition of tourists is taking pictures at event venues/culinary activity centers.


Introduction
The development of tourism currently creates opportunities for the development of the culinary tourism industry in tourist destinations, both on a small, medium, and large scale [1].The result of previous research states that culinary tourism has good prospects for development even though it faces many obstacles [2].Therefore, an appropriate marketing strategy is needed to market culinary services and requires support from many parties, especially the government.
Bogor is a city that represents a blend of traditional Sundanese culture, colonial culture, and the modernity of a metropolitan city.Various dishes are offered, ranging from traditional specialties to modern fast food.Bogor is worthy of being a culinary destination area because culinary tourism in Bogor offers various types of modern and traditional food [3].Based on culinary tourism classification/cluster results, Bogor culinary tourism is more dominated by modern culinary tourism [3].This condition is one factor that makes traditional food rarely found, even though traditional food is a heritage that must be maintained and preserved [4].
Traditional culinary supports tourism but has not been in line with the development of tourism itself because of low motivation and interest among the community due to a lack of understanding about the importance of local wisdom, especially in traditional culinary.This is supported by the results of pervious research, stating that the development of traditional food contributes to the sustainability of tourism [5].Traditional food is all types of food and traditional snacks that use local raw materials, packaging, and serving with local ingredients, produced by local people, as a home industry, reflecting the local community's identity [6].
The conditions require research on tourist motivation for traditional culinary tourism in Bogor.Analysis of tourist motivation for traditional culinary tourism can be the basis for developing culinary tourism areas in Bogor.The tourist motivation of culinary tourism cannot be separated from culinary distribution information in Bogor, both from the distribution of traditional culinary locations, the distribution of traditional culinary types, and the distribution of tourist visits level to traditional culinary areas.The culinary distribution in Bogor is dominantly in the city center, and the distance between culinary tourism locations is close, making it easier for tourists to find various culinary delights [3].The existing culinary clusters in Bogor are located in trade and service areas, both modern and traditional culinary clusters.

Materials and Methods
The research method used in this study is mixed methods.Mixed methods are research approaches that combine qualitative research with quantitative research.

Methods of Data Collection
The methods used in the research were observation, interviews, and distributing questionnaires to 50 traditional culinary tourists in Bogor.The questionnaire contains the characteristics and motivations of tourists in culinary tourism in Bogor.

Methods of Analysis
The data collected were analyzed using Confirmatory Factors Analysis (CFA) statistical test.Confirmatory Factor Analysis is a multivariate analysis method used to test or confirm the hypothesized model.The hypothesized model consists of one or more latent variables measured by one or more indicator variables [7].Latent variables are variables that are non-measurable or cannot be measured directly and require indicator variables to measure them, while indicator variables are variables that can be measured directly.Confirmatory factor analysis is a factor analysis technique in which a priori based on previously known, understood, or determined theories and concepts, then a number of factors are formed, as well as variables included in each of the factors, and determined purpose.Confirmatory factors analysis (CFA) formation is deliberately based on theories and concepts to obtain new variables or factors that represent several items or sub-variables, which are observable variables.The purposes of confirmatory factor analysis are (1) to identify a relationship between variables by conducting a correlation test and (2) to test the validity and reliability of an instrument or questionnaire to obtain valid and reliable research data.This study uses four latent variables of motivation, namely physical motivation, cultural motivation, social motivation, and status motivation.The research hypothesis includes: H1.The physical motivation of tourists is proven to be valid in representing the indicators H2.The cultural motivation of tourists is proven to be valid in representing the indicators H3.The social motivation of tourists is proven to be valid in representing the indicators H4.The status motivation of tourists is proven to be valid in representing the indicators

Result and Discussion
Motivation derives from the word "motive," which means encouragement tied to a goal.Motivation exists within the individual that moves or awakens so that the individual does something [8].Motivation arises because of a need.Tourist motivation is an encouragement from within tourists to do something.Culinary tourists can be motivated by one of four different desires: (1) physical motivation, e.g., the desire to discover new flavors or enjoy regional food; (2) cultural motivations, e.g., the desire to learn about traditional food philosophies; (3) social motivation, i.e. interpersonal motivation that uses food to create social bonds; and (4) status or prestige motivation, e.g. the desire to gain appreciation from others for visiting a new and trendy restaurant [9].These motivations can reflect the motives of tourists in culinary tourism.The results of motivation analysis can be a reference for managers or planners of tourism activities.The results of questionnaires to 50 tourists about their motivation in traditional culinary tourism activities in Bogor were tested using the CFA with the following results (Figure 1). Figure 1 shows that the indicator has a loading factor value of >0.5, meaning that the indicator meets the convergent validity requirements.Figure 1 also shows that the results of testing the latent variable, i.e., motivation (factor loading), are in accordance with the fit standard of >0.50.The loading factor value that reflects dominantly tourist motivation in culinary tours is physical motivation, with loading factor value of 0.895.This can be interpreted that tourists are mainly motivated to carry out traditional culinary tourism activities, which will be closely related to physical motivations such as wanting to enjoy traditional culinary tastes and how to make traditional culinary.The next measurement is the reliability test of the model used to prove the instrument's accuracy, consistency, and precision in measuring latent variables.A reliability test measuring composite reliability and Cronbach alpha on latent variables with a value of more than 0.7 is reliable.Table 1 shows the AVE value > 0.5 for each latent variable, so it can be concluded that the model meets the requirements for convergent validity.
The results of the study are based on Table 1, with composite reliability and Cronbach's alpha values for each latent variable more than 0.7, meaning that all latent variables have good, accurate, and consistent reliability.

Factors Forming Tourist Motivation
This study also produced factors forming tourist motivation in describing culinary tourism activities.Table 2 shows that an indicator that reflects physical motivation is relieving fatigue (M13) with a loading factor value of 0.788.This means that tourists conducting culinary tourism want to physically be able to relieve their fatigue by eating a variety of traditional culinary delights.The indicator that reflects the dominant factor of cultural motivation is the desire to taste food (M22), with a loading factor value of 0.906.It can be interpreted that by tasting traditional food, tourists can taste the typical food of a particular culture.The indicator that reflects the dominant social motivation factor is visiting family (M31) with a factor loading value of 0.900, meaning tourists who have culinary tourism will usually carry out tourism activities while visiting their relatives and getting references to taste local culinary delights.The last indicator that reflects the status motivation factor dominantly is taking venue event photos (M 42) with a loading factor value of 0.845.This means that tourists will feel very satisfied and have high prestige if they can document the location/venue where they carry out traditional culinary tourism activities.It is also a pleasure and pride that they can keep as memories.
The motivation indicators variable with the highest loading factor value on physical motivation is relieving fatigue.This feeling of fatigue causes stress.Feelings of fatigue due to daily work routines can disappear instantly when enjoying culinary according to expectations.This condition is supported by the results of previous research that one of the motivations of tourists in choosing food is to help reduce stress, which increases the mood of traditional food culinary lovers [10].Traditional food introduces a variety of flavors that have their own taste.Traditional food is generally only found in certain areas, so tourists must come to that place.Traditional food can also remind tourists of their childhood so that the feeling of longing to enjoy traditional food reappears.This is also a cultural motivation for tourists to do culinary tours.The feeling of longing to enjoy traditional food generally causes tourists to ask family or relatives who know the existence of these foods so that the activities of enjoying traditional food can coincide with visiting family or relatives' homes.This condition is an opportunity to hold a culinary tourism program.This potential must be balanced with the venue's appearance in accordance with current developments so that if tourists take pictures, the venue displayed is good.The photos can be uploaded on social media.

Conclusion
This study shows that the indicators of latent motivation have a significant and valid effect through the confirmatory factor analysis (CFA) test.Physical motivation, an indicator that reflects the condition of tourists in traditional culinary tourism activities, is relieving fatigue.Furthermore, on cultural motivation, an indicator that reflects the condition of tourists is the desire to taste food.For social motivation, an indicator that reflects the condition of tourists is visiting family, and for status motivation, an indicator that reflects the condition of tourists is taking pictures at event venues/culinary activity centers.

Table 1 .
Latent and Indicator Variables

Table 2 .
Average Variance Extracted (AVE) value and Composite Reliability

Table 3 .
Highest Reflective Interrelation Value Indicators with First-Order Construct