Culinary Behavior of Generation Z in Bengkulu City
DOI:
https://doi.org/10.22373/jsai.v7i1.9316Keywords:
Culinary Behavior, Generation Z, , Consumption Practices, Lifestyle, Bengkulu CityAbstract
This study examines culinary behavior among Generation Z in Bengkulu City by analyzing its associations with price perception, taste, restaurant location, social factors, and healthy lifestyle orientation. Employing an associative quantitative design, data were collected from 384 respondents selected through purposive sampling. The analysis was conducted using multiple linear regression. The findings indicate positive associations between culinary behavior and the examined predictors, with restaurant location and social factors showing the strongest standardized contributions in the model. Price perception and taste also demonstrate meaningful associations, suggesting that economic evaluation and sensory satisfaction remain central considerations in culinary decision making. Healthy lifestyle orientation shows a smaller association; however, because the regression diagnostics indicate heteroscedasticity related to this predictor, statistical inferences for this variable should be interpreted cautiously. These results suggest that culinary consumption among the surveyed Generation Z respondents represents a socially embedded practice shaped by the interaction of practical, experiential, spatial, and social dimensions. The coexistence of fast food and traditional cuisine preferences further reflects the adaptive and hybrid nature of Generation Z consumption patterns in a mid-sized urban context. Because purposive sampling was used, the findings are not intended for probabilistic generalization to all Generation Z residents in Bengkulu City.
References
Akbar, Arie Achmad, Un Dini Imran, and Ali Murdhani Ngandoh. 2023. “Pengaruh Lokasi Dan Kualitas Makanan Terhadap Keputusan Pembelian Pada Warung Cotomangkasara Di Makassar.” Jurnal Malomo: Manajemen Dan Akuntansi 1(3):326–37.
Benicta, Aurellia, and Widyatmoko Widyatmoko. 2026. “Pengaruh Konten Pemasaran Kuliner Di Media Sosial Terhadap Sikap Pembelian Makanan Kekinian Pada Generasi Z.” RIGGS: Journal of Artificial Intelligence and Digital Business 4(4):14128–36. doi: 10.31004/riggs.v4i4.5366.
Bourdieu, Pierre. 1984. Distinction: A Social Critique of the Judgement of Taste. Cambridge, MA: Harvard University Press.
BPS, Kota Bengkulu. 2024. Kota Bengkulu Dalam Angka Bengkulu Municipality in Figures 2024. Vol. 18,2024.
Chandra, Jennifer, and Sarila Sarila. 2025. “Analisis Pengaruh Healthy Lifestyle, Nutrition Label, dan Perceived Value Terhadap Keputusan Pembelian Mie Instan Merek Lemonilo pada Masyarakat Kota Pekanbaru.” Procuratio : Jurnal Ilmiah Manajemen 13(3):297–305. doi: 10.35145/procuratio.v13i3.5491.
Darmawan, Agus Dwi. 2025. “Jumlah Restoran/Rumah Makan Di Bengkulu 2024.” Databoks, Katadata. Retrieved (https://databoks.katadata.co.id/layanan-konsumen-kesehatan/statistik/b1bd3475396afeb/jumlah-restoran-rumah-makan-di-bengkulu-2024).
Erlanda, E., and A. R. Krisnadi. 2024. “Pengaruh Perubahan Preferensi Makanan Dan Tren Kuliner Terhadap Minat Beli Makanan Tradisional Generasi Z Di Jakarta.” Jurnal Pendas 10(3):230–44.
Gozhali. 2018. Aplikasi Analisis Multivariate Dengan Program IBM SPSS 26 IBM" SPSS" Statistics. 10th ed.
Haryana, Nila Reswari, Risti Rosmiati, Edy Marjuan Purba, and Hardi Firmansyah. 2023. “Gaya Hidup Generasi Z Dalam Konteks Perilaku Makan, Tingkat Stres, Kualitas Tidur Dan Kaitannya Dengan Status Gizi: Literature Review.” Jurnal Gizi Kerja Dan Produktivitas 4(2):253–68. doi: 10.52742/jgkp.v4i2.195.
Kotler, Philip, and Gary Armstrong. 2023. Principles of Marketing, Global Edition. 19th ed. Pearson Higher.
Krejcie, Robert V., and Daryle W. Morgan. 1970. “Determining Sample Size for Research Activities.” Educational and Psychological Measurement 30(3):607–10. doi: 10.1177/001316447003000308.
Kristia, Kristia, Sándor Kovács, and László Erdey. 2024. “Generation Z’s Appetite for Traditional Food: Unveiling the Interplay of Sustainability Values as Higher Order Construct and Food Influencers in Indonesia.” Discover Sustainability 5(1):493. doi: 10.1007/s43621-024-00714-4.
Nurhasanah, Aan, Rahmat Kusnedi, Kezia Elsty, Muhammad Irfan, Lilik Hariyanto, and Dikki Z. Choesrani. 2025. “Gen Z Perceptions And Expectations Of Culinary Quality And Service Transformation.” Jurnal Ilmiah Manajemen Kesatuan 13(1):305–14. doi: 10.37641/jimkes.v13i1.3082.
Paembong, Lois Randa, Muh. Hilal Ramadhan, Andi Nurfadilla, Nurjannah Nurjannah, and Cici Mahmut. 2025. “The Impact of Product Quality, Pricing, and Location on Consumer Buying Decisions: A Case Study of Faris Restaurant in Palopo City.” Riwayat: Educational Journal of History and Humanities 8(3):2902–13. doi: 10.24815/jr.v8i3.47644.
Prakoso, Ilham, Purnawan Junadi, and Rosmala Atina Rusadi. 2025. “Faktor – Faktor Yang Dapat Mempengaruhi Keputusan Remaja Dalam Mengonsumsi Makanan Cepat Saji Di Indonesia : Scoping Review.” Jurnal Kesehatan Tambusai 6(2):6842–54. doi: 10.31004/jkt.v6i2.44909.
Purnamasari, Mita, and Abi Saptadinata. 2025. “Perilaku Konsumen Gen Z Dalam Memilih Makanan Japanese Food Di Jakarta Selatan.” Jurnal Sains Terapan Pariwisata 10(1):78–87. doi: 10.56743/jstp.v10i1.496.
Rahmadhani, Oktavia. Khoirunisa. 2025. “Generasi Z Dan Transformasi Gaya Hidup Sehat Di Era Digital.” Jurnal Pendidikan Dan Ilmu Sosial 3(1):323–31.
Regina, Tannia. 2024. “Dampak Media Sosial Terhadap Keputusan Pembelian Konsumen Generasi Z.” Kompleksitas: JURNAL ILMIAH MANAJEMEN, ORGANISASI DAN BISNIS 13(1):50–57. doi: 10.56486/kompleksitas.vol13no1.501.
Septa Intiar, and Dyan Tiana Putra. 2025. “Kuliner Sebagai Ekspresi Gaya Hidup: Studi Preferensi Restoran Modern Di Kalangan Generasi Z Dan Milenial.” Jurnal Publikasi Sistem Informasi Dan Manajemen Bisnis 4(2):497–508. doi: 10.55606/jupsim.v4i2.5039.
Subowo, Adhika Tri. 2021. “Membangun Spiritualitas Digital Bagi Generasi Z.” DUNAMIS: Jurnal Teologi Dan Pendidikan Kristiani 5(2):379–95. doi: 10.30648/dun.v5i2.464.
Sugiyono. 2022. Metode Penelitian Kualitatif, Kuantitatif, Dan R&D. Bandung: Alfabeta.
Suryaningrum, Dyah Ayu, Eva Yuniarti Utami, Hayu Lusianawati, and Najdah Thalib. 2023. “Analysis of Generation Z Consumer Behavior in the Food and Beverage Industry in Indonesia: The Influence of Product Personalization, Social Media Engagement, and Brand Experience.” West Science Journal Economic and Entrepreneurship 1(07):172–80. doi: 10.58812/wsjee.v1i07.461.
Turmudi, Imam, and Prima Mulyasari Agustini. 2025. “Perilaku Konsumen Dalam Mengonsumsi Makanan Viral: Studi Kasus Tren Kuliner Mie Gacoan Di Kalangan Gen Z Di Media Sosial.” Jurnal Cendekia Ilmiah 4(4):2239–40.
Wulandari, Putri, Ema Nurhayati, and Abdul Rahman. 2024. “The Influence of Generation Z Consumer Behavior to Use of The Delivery Food Service Application (Shopeefood).” Al-Dzahab 5(2):111–20. doi: 10.32939/dhb.v5i2.4075.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2026 Rina Rina, Panji Suminar, Ika Pasca Himawati
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under an Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
