Penelitian ini bertujuan untuk menganalisis hubungan antara gastronomi dan nilai pelanggan terhadap pelestarian jepa sebagai pangan lokal Mandar di Kabupaten Majene. Gastronomi mencakup aspek sejarah, budaya, lanskap geografis, dan metode memasak jepa yang menjadi ciri khas masyarakat Mandar. Nilai pelanggan dievaluasi melalui aspek emosional, sosial, dan kualitas yang dihubungkan dengan persepsi konsumen terhadap jepa. Penelitian dilakukan dengan metode kuantitatif deskriptif menggunakan kuesioner sebagai instrumen utama, melibatkan 100 responden yang terdiri dari konsumen dan penjual jepa di Kabupaten Majene. Data dianalisis menggunakan korelasi Pearson untuk mengukur hubungan antara variabel independen (gastronomi dan nilai pelanggan) dengan variabel dependen (pelestarian jepa). Hasil penelitian menunjukkan adanya hubungan positif dan signifikan antara gastronomi dan pelestarian jepa, serta antara nilai pelanggan dan pelestarian jepa. Secara simultan, kedua variabel independen memiliki pengaruh signifikan terhadap pelestarian jepa. Penelitian ini menegaskan pentingnya sinergi antara aspek budaya dan nilai pelanggan dalam menjaga keberlanjutan pangan lokal Mandar seperti jepa. Upaya pelestarian dapat ditingkatkan melalui pendekatan yang memadukan edukasi budaya, inovasi kuliner, dan promosi gastronomi lokal.
This study aims to analyze the relationship between gastronomy and customer value towards the preservation of jepa as Mandar local food in Majene Regency. Gastronomy includes aspects of history, culture, geographical landscape, and jepa cooking methods that characterize Mandar people. Customer value is evaluated through emotional, social and quality aspects linked to consumer perceptions of jepa. The research was conducted using a descriptive quantitative method using a questionnaire as the main instrument, involving 100 respondents
consisting of consumers and jepa sellers in Majene Regency. Data were analyzed using Pearson correlation to measure the relationship between the independent variables (gastronomy and customer value) and the dependent variable (jepa preservation). The results showed a positive and significant relationship between gastronomy and jepa preservation, as well as between customer value and jepa preservation. Simultaneously, both independent variables have a significant influence on Japanese preservation. This research confirms the importance of synergy between cultural aspects and customer value in maintaining the sustainability of Mandarese local food such as jepa. Preservation efforts can be improved through an approach that combines cultural education, culinary innovation, and local gastronomy promotion.