Wulansari, Pradita Dwi Ayu (2023) DESIGNING POP-UP INTERACTIVE BOOK TO IMPROVE THE PROMOTION OF SEMARANG CULINARY TOURISM. Undergraduate thesis, Universitas Diponegoro.

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Abstract

Culinary tourism, one of several cultural tourism products, is growing in
importance and receiving much attention due to people's increasing desire to learn about
and experience other peoples' cultures and cuisines. A wider variety of fantastic and
pleasurable culinary treats are available in Semarang. It offers enormous potential for the
growth of tourism, particularly culinary tourism. However, due to the need for more
promotion and information, tourists frequently need help discovering Semarang's culinary
delights due to the growing interest among tourists in discovering cuisines. Culinary
tourism, one of several cultural tourism interests, is becoming increasingly relevant and
receiving significant attention. Semarang offers a broader selection of delicious foods that
are awesome and pleasurable. The development of culinary tourism, has enormous
potential. This study aims to discuss the relevance of the pop-up interactive book in
promoting the culinary tourism of Semarang and to fully explain the steps involved in
producing the pop-up interactive book for Semarang Culinary Tourism. Sugiyono's
Research and Development (R&D) approach was employed in this study. There are initially
ten steps in the R&D process. Only eight of the ten stages from Potential and Problems,
Data Collection, Product Design, Design Validation, Product Revision, Product Testing,
Product Revision, and Final Product, will be utilized in this study due to this study's needs.
The study's result is a pop-up interactive book equipped with QR code, and product testing
revealed that it has a strong probability of piquing traveler's interest in Semarang's culinary
offerings and improving their culinary tourism experience.
Keywords: Promotion, Research and Development, Interactive book, Culinary
Delights, Tourism

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