POTENSI MAKANAN TRADISIONAL BALI YANG BERBASIS MASYARAKAT SEBAGAI DAYA TARIK WISATA DI PASAR UMUM GIANYAR

  • I Nyoman Sunada Sekolah Tinggi Pariwisata Bali
Kata Kunci: Potential of gastronomy, Balinese traditional food, Community-based Tourism (CBT), Tourist attraction

Abstrak

The purpose of this research was to determine the potential of gastronomic,
examines the efforts undertaken by the market managers, and to determine the extent
of involvement of local community towards the development of Balinese traditional
food sold at common market of Gianyar. In this research, the data were analyzed with
descriptive qualitative method approach using multiple informants were selected
purposively and techniques of data collection is done by the method of observation,
in-depth interviews and documentation with gastronomic theory and the theory of
product development. The results showed that the potential of Balinese traditional
food gastronomic sold at common market of Gianyar meet the criteria of uniqueness,
originalities, authenticity, diversity, as well as an attractive appearance for tourists
so decent offer as a tourist attraction. Efforts undertaken by the market managers
in the development of Balinese traditional food that sold in the common market of
Gianyar is: providing and managing the area for traders, involving the communities
traditional village of Gianyar to conserve Balinese traditional food heritage, and
always maintain the cleanliness of the market area which impact on the quality of
the food. Forms of community involvement of the indigenous village of Gianyar in
the development Balinese traditional foods sold at common market of Gianyar is: as
the market manager, as a particular merchant that sells Balinese traditional food, as
food suppliers such as suckling pig (babi guling) and Balinese pastries (jaje Bali)
especially visitors who buy Balinese traditional food. Synergy among the traders and
market management, governments, and local community involvement, in collaboration
with the tourism entrepreneurs was needed to raise the value of Balinese traditional
food and to achieve the goal of Balinese traditional food development.

Diterbitkan
2019-09-18