POTENSI KULINER TRADISIONAL BALI SEBAGAI DAYA TARIK WISATA KULINER DI SANUR
DOI:
https://doi.org/10.23887/jmpp.v6i1.57649Kata Kunci:
Culinary Tourism, Traditional Culinary, SanurAbstrak
The Sanur tourist area is widely known among tourists for the beauty of its beaches. But apart from the beach, Sanur has a wealth of traditional culinary delights that have survived for decades. This study conducted a mapping of restaurants serving traditional culinary delights in the Sanur area. Mapping is divided into three administrative areas, namely Kelurahan Sanur, Sanur Kauh, and Sanur Kaja. The choice of restaurant is based on historical value and the popularity of the restaurant. This study uses qualitative techniques with qualitative descriptive data analysis techniques. Selected 9 restaurants serving traditional Balinese dishes which have the highest popularity and are best known by tourists. The nine restaurants are mapped into 3 administrative regions, namely Kelurahan Sanur with 4 restaurants, Sanur Kauh with 3 restaurants, and Sanur Kaja with 2 restaurants. Culinary tourism can be a new branding for Sanur. The richness of taste and historical value will be the main attraction for tourists to visit.
Referensi
Astuti, Dewi Mudji. 2018. Gastrodiplomacy sebagai strategi pengembangan potensi pariwisata kuliner Indonesia dalam mendukung program ASEAN tourism strategic plan. Universitas Pasundan, Bandung.
Darmana, Ketut dan I Nyoman Suarsana. 2016. Optimalisasi potensi kawasan wisata Sanur memasuki pasar global ASEAN. Economic Community. https://simdos.unud.ac.id/uploads/file_penelitian_1_dir/39b528cbb2335e43a760131ded8fe223.pdf.
Gardjito, Murdjito, Putri, R.G., & Dewi, S. (2017). Profil struktur, bumbu, dan bahan dalam kuliner Indonesia. Yogyakarta: Gadjah Mada University Press
Kompas.com. 2019. Bali dan Bandung jadi destinasi wisata kuliner unggulan Indonesia. https://regional.kompas.com/read/2019/05/24/11293611/bali-dan-bandung-jadi-destinasi-wisata-kuliner-unggulan-indonesia
Marwanti. 2000. Pengertian masakan Indonesia. Yogyakarta: Adi Cita
Putra, I Nyoman Darma dan Syamsul A.P. 2017. Metamorfosis pariwisata Bali, tantangan membangun pariwisata berkelanjutan. Pustaka Larasan: Denpasar.
Putra, I.N.D. 2014. Empat Srikandi kuliner Bali: peran perempuan dalam pembangunan pariwisata berkelanjutan. Jurnal Master Pariwisata (Journal Master in Tourism Studies), 1(1) pp.65-94
Scarpato, Rosario. 2002. Gastronomy studies in search of hospitality. Australia: La Trobe University.
Sengel, Karagoz, Cetin, dan Dincer. Tourists’ approach to local food. Procedia-Social and Behavioral Sciences, Vol. 195, No. 1, Hal. 429 – 437
Sri Minarti. Manajemen Sekolah (mengelola lembaga pendidikan secara mendiri), (Jogjakarta:Ar-Ruzz Media, 2011), hlm. 263.
Sukerti, Marsiti, dan Suriani. (2016). Reinventarisasi makanan tradisional Buleleng sebagai upaya pelestarian seni kuliner Bali. Universitas Pendidikan Ganesha Singaraja.
Sunada, I Nyoman. 2013. Potensi makanan tradisional Bali yang berbasis masyarakat sebagai daya tarik wisata di Pasar Umum Gianyar. Tesis.Program Magister Kajian Pariwisata. Universitas Udayana: Denpasar.
