Wardhani, Ade Putri Setyo (2023) CREATING POP-UP INTERACTIVE BOOK TO PROMOTE SEMARANG CULINARY TOURISM. Diploma thesis, Universitas Diponegoro.

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Abstract

As one of many cultural tourism products, culinary tourism is becoming more
important and gaining a significant attention due to the rising interest from people
in exploring new cultures and cuisines. Semarang offers a broader range of
culinary delights that are amazing and enjoyable. It has a great potential for
tourism development, mainly culinary tourism. However, tourists are often facing
challenges in finding the culinary delights available in Semarang due to the
limited information and promotion. In this study, researchers intended to create a
pop-up interactive book as a tool to introduce Semarang culinary delights that
blends descriptive text with pictures to help readers visualize the objects. This
study has the aim to explain the importance of pop-up interactive book in
promoting Semarang culinary tourism and to describe thoroughly about the
process in creating the pop-up interactive book of Semarang Culinary Tourism.
The methodology used in this study is Research and Development (R&D) method
by Sugiyono. Originally, there are 10 stages in the R&D. According to the needs
of this study, there are only 8 out of 10 stages that will be used, namely; Potential
and Problems, Data Collection, Product Design, Design Validation, Design
Revision, Product Testing, Product Revision, and Final Product. The output of
this study is a culinary pop-up interactive book which is eqquiped with QR code
that could help assists the readers to get to the destination and enhance their
culinary tourism experience.
Keywords: Tourism, Culinary Delights, Interactive book, Promotion,
Research and Development

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