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Bahasa Persuasi dalam Video YouTube Food Vlogger MGDALENAF

Bibliographic Data

ID19580562
AuthorsImelda Febi Salsabila (Airlangga University), Harum Munazharoh Harum Munazharoh, Harum Munazharoh (Airlangga University)
Year2024
Volume9
Issue2
Pages219-236
Publication date2024-12-31
Open AccessYes
TypeARTICLE
VenueKajian Linguistik dan Sastra (JOURNAL)
Journal identifiersISSN: 2541-2558 • E-ISSN: 2541-2558
PublisherUniversitas Muhammadiyah Surakarta (PUBLISHER)
DOI10.23917/kls.v9i2.6330
OpenAlexW4406297422
LanguageEN
References cited8

A food vlogger's language of persuasion plays an important role in influencing viewership. It can arouse curiosity, whet appetites, and create emotional attachments with video viewers. In the midst of increasing content competition, the urgency of this study is to revisit the accuracy of word choice and easy-to-understand delivery to attract viewers. This article aims to identify persuasive forms in the YouTube videos of food vlogger MGDALENAF. The method used in this research is a qualitative method. The video transcription process uses the listening method, then the persuasive forms of MGDALENAF's speech are analyzed using the commensurate method and presented informally. The results of this study show a variety of assertive, directive, and expressive speech acts for certain purposes. Assertive speech acts are used for convincing actions. Directive speech acts are used for suggestion and invitation. Expressive speech acts are used for the act of praising. The dominance of speech used by MGDALENAF food vloggers is in the form of statement sentences and command sentences. The persuasion language used by MGDALENAF food vloggers is personal, casual, and not pushy. This casual nature then has an impact on the number of video viewers and the increasing interest of viewers to visit the culinary recommendations suggested by MGDALENAF food vloggers

Computer Science · Information Retrieval and Data Mining · Multimedia Learning Systems · SMEs Development and Digital Marketing

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    Open Access•Giada Mainolfi, Vittoria Marino et al.•British Food Journal•2022

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    Open Access•Ririn Setyorini, Intan Purnama Sari•Kajian Linguistik dan Sastra•2020

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