Food Authenticity, Perceived Value, and Purchase Intention in Culinary Tourism: Evidence from Soto Betawi Consumers in Jakarta, Indonesia
DOI:
https://doi.org/10.24922/eot.v13i2.06Keywords:
food authenticity, perceived value, purchase intention, culinary tourism, Soto Betawi, JakartaAbstract
Traditional food authenticity plays an important role in shaping consumer behaviour, yet its relationship with perceived value and purchase intention remains insufficiently understood in traditional food consumption. This study examines the direct effects of food authenticity and perceived value on purchase intention and investigates the mediating role of perceived value in Soto Betawi consumption in Jakarta. A quantitative cross-sectional survey involved 500 respondents selected through purposive sampling based on their previous experience consuming Soto Betawi. Data were collected from 15 January to 30 May 2026 and analysed using Partial Least Squares Structural Equation Modelling (PLS-SEM) with SmartPLS 4.0. The findings reveal that food authenticity positively and significantly influences purchase intention (β = 0.609, p < 0.001), while perceived value also demonstrates a significant positive effect (β = 0.334, p < 0.001). However, food authenticity does not significantly influence perceived value (β = 0.115, p = 0.105). The indirect effect through perceived value is not statistically supported at the 5% significance level (β = 0.040, p = 0.110). Together, food authenticity and perceived value explain 53.8% of the variance in purchase intention. These findings suggest that authenticity and perceived value contribute directly to consumer purchase intention, although the proposed mediating mechanism is not supported. Theoretically, this study clarifies the distinct roles of authenticity and perceived value in traditional food purchasing behaviour. Practically, the findings encourage traditional food businesses to preserve authentic ingredients, preparation methods, and cultural attributes while enhancing consumers' perceptions of value to strengthen purchase intention and support culinary heritage preservation.
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