Makanan Khas Bali Di Desa Wisata Bakas Berpotensi Besar Dikembangkan Menjadi Wisata Gastronomi

Moh Agus Sutiarso; I Nyoman Arto Suprapto; Ni Ketut Alit Sujarmini

doi:10.53050/ejtr.v6i02.1190

Moh Agus Sutiarso Manajemen Pariwisata, Institut Pariwisata dan Bisnis Internasional, Bali
I Nyoman Arto Suprapto Manajemen Pariwisata, Institut Pariwisata dan Bisnis Internasional, Bali
Ni Ketut Alit Sujarmini Manajemen Pariwisata, Institut Pariwisata dan Bisnis Internasional, Bali

https://doi.org/10.53050/ejtr.v6i02.1190

Abstract views: 30 ,

pdf downloads: 21

Keywords: Bakas Tourism Village, Gastronomy Tourism, Traditional Balinese Food

Abstract

Bakas Village is one of the tourist villages in Klungkung Regency, Bali, which has begun to offer gastronomic tourism attractions based on traditions that are still maintained by the local community, namely the tradition of cooking traditional Balinese cuisine. This study was conducted to produce a study that explains how Balinese cuisine can become gastronomic tourism in Bakas Tourism Village. This study was conducted using a primary survey method, namely field observation and interviews with key informants from Bakas Tourism Village. Data collection was supported by a checklist instrument consisting of 7 variables with 28 indicators based on qualitative descriptions from the Guidelines for the Development of Gastronomy Tourism book published by the United Nation World Tourism Organization (UNWTO). It was filled in using the Likert scale method with a score range of 1-5. Furthermore, the results of this checklist were described using quantitative and qualitative descriptive analysis methods. Based on observations and data processing, it was found that Bakas Tourism Village has great potential in developing gastronomic tourism. It's just that there are still several sectors that need to be fixed or developed again by Bakas Tourism Village in order to improve gastronomy in this village.

Downloads

Download data is not yet available.

References

Adhitiowasis, A., Malihah, E., & Andari, R. (2022). Metode Pengajaran Gastronomi bagi Masyarakat Desa Wisata. Journal of Tourism and Creativity, 6(2). https://jurnal.unej.ac.id/index.php/tourismjournal/index

Afifuddin dan Beni Ahmad. (2009). Metodologi Penelitian Kualitatif. Bandung: Pustaka Setia.

Arikunto, S. (2006). Metode Penelitian Kualitatif. Jakarta: Bumi Aksara

Arisandi, K. D., Trianasari, T., & Parma, P. G. (2019). Implementasi Hazard Analysis And Critical Control Point (HACCP) Dalam Penyimpanan Bahan Baku Makanan Di Hotel Discovery Kartika Plaza Hotel. Jurnal Manajemen Perhotelan Dan Pariwisata, 2(1), 55. Https://Doi.Org/10.23887/Jmpp.V2i1.22089

Badan Pusat Statistik. (2022). Perkembangan Pariwisata di Indonesia Tahun 2022. Badan Pusat Statistik Press. https://www.bps.go.id/pressrelease/2022/09/01/1876/jumlah-kunjungan-wisman-ke-indonesia-melalui-pintu-masuk-utama-pada-juli-2022-mencapai-476-97-ribu-kunjungan--dan-jumlah-penumpang-kereta-api-pada-juli-2022-naik-9-02-persen-.html

Bogdan, J Taylor, L Moleong (2010). .Metodologi Penelitian Kualitatif. Bandung: Remadja Karya.

Chandra, T. (2023). Kue Tradisional Lokal Sebagai Atraksi Wisata di Kota Purwokerto. Jurnal Kajian Pariwisata, 5(1), 33-46. https://doi.org/10.51977/jiip.v5i1.904

Firmani, S. N., Turgarini, D., & Putra, M. K. (2018). Pelestarian Kudapan Kalua Kulit Jeruk Sebagai Warisan Gastronomi Sunda di Ciwidey Jawa Barat. The Journal Gastronomy Tourism, 5(2), 87–103. https://doi.org/10.17509/gastur.v5i2.22225

Guidelines for the Development of Gastronomy Tourism. (2019). In Guidelines for the Development of Gastronomy Tourism. World Tourism Organization (UNWTO). https://doi.org/10.18111/9789284420957

Hall, C. M., Sharples, L., Mitchell, R., Macionis, N., & Cambourne, B. (Eds.). (2003). Food tourism around the world: Development, management and markets. London: Routledge.

Hubungan Masyarakat Sekretariat Kabinet Republik Indonesia. (2022). Minat ke Indonesia Tinggi, Menparekraf Optimistis Target Kunjungan Wisman Tercapai. Sekretariat Kabinet Republik Indonesia. https://setkab.go.id/minat-ke-indonesia-tinggi-menparekraf-optimistis-target-kunjungan-wisman-tercapai/

Pantiyasa, IW, MA Sutiarso, B Susanto, K Kasiani (2023). Tourism Village Development Strategy: A Case Study in Kaba-kaba Village, Tabanan-Bali. Journal of Commerce, Management, and Tourism Studies 2 (3), 213-221.

Susanto, B, YK Wardhani, MA Sutiarso, M Muhartoyo, NLGS Sadjuni (2023). The role and use of social media as a medium for marketing tourist attractions and increasing tourist visits. Journal of Commerce, Management, and Tourism Studies 2 (1), 48-55.

Susanto, B, R Paramita, M Zulfan, MA Sutiarso (2024). Implementasi Ramah Lingkungan di Pusat Kuliner Pasar Kreneng Denpasar, Bali. Kajian Pendidikan, Seni, Budaya, Sosial dan Lingkungan 1 (1), 9-17.

Sutaguna, I. N. T., Sirna, I. K., & Utama, I. G. B. R. (2020). Transformation Of Traditional Food With Duck Basic For Culinary Business Continuity In Ubud Tourist Village, Gianyar, Bali, Indonesia. Technium Science.

World Tourism Organization and Basque Culinary Center (2019), Guidelines for the Development of Gastronomy Tourism, UNWTO, Madrid, DOI: https://doi.org/10.18111/9789284420957.