Article Per Year (5 Year)
p-Index From 2021 - 2026
0.659
P-Index
This Author published in this journals
All Journal Journal of Management
Tri Sutaguna, I Nyoman
Unknown Affiliation
Economics, Econometrics & Finance

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Tigawasa Buleleng Tourism Village Development Tri Sutaguna, I Nyoman
Journal of Management Vol. 2 No. 2 (2023): July - December
Publisher : Yayasan Pendidikan Belajar Berdikari

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Since Tigawasa Village issued Perdes No.65 of 2020 to conserve the declining bird population, residents who work as bird attractors have been concerned that their jobs may be destroyed. The goal of this research is to explain how birds and humans may cohabit with reciprocal advantages, as demonstrated by sustainability and ecotourism campaigners in Tigawasa Village, Buleleng, Bali. The descriptive qualitative method was used in this study, with data collected through a literature review. The involvement of people who already understand the value of sustainability, in this example, Bamboo Plaiting, is critical to the success of ecotourism management in Tigawasa Village.
Potential Of Fermented Traditional Food As A Gastronomic Tourism Attraction In Mengwi District, Badung Regency, Bali Tri Sutaguna, I Nyoman; Dwi Setiawan, Ida Bagus
Journal of Management Vol. 3 No. 2 (2024): July - December
Publisher : Yayasan Pendidikan Belajar Berdikari

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

One of the objectives of tourism development in the territory of Indonesia is traditional cuisine, especially Balinese cuisine. On the other hand, traditional food has not grown according to the expected plan. This is because local food in rural areas that have abundant natural culinary abilities have not been developed. For example, fermented food products can be replaced with delicious dishes and made from flour dough (biang) in Mengwi District. The purpose of this in-depth research is to recognize the gastronomic significance of traditional fermented food in Mengwi District, Mengwi District, Badung Regency, and what steps can be tried to make it a tourist attraction. Observation, in-depth interviews, and documentation studies are information collection techniques used in this research, which uses qualitative research methods and several planned informants are selected. Gastronomy theory, tourism theory, cultural theory, and some microforms are theories that are used as the basis for research. As a finding from the results of the research to make it a famous tourist attraction, flour dough (biang) which is a type of fermented food needs to be socialized and its production increased. Preparation of ingredients, processing, variations, good quality products that can be enjoyed by consumers and tourists, and how to serve the food are part of the effort to improve the gastronomy of traditional fermented foods. Not only that, dough made from fermented flour provides economic, social, and aesthetic significance to this food item. Processing quality products that can be enjoyed by consumers and tourists, as well as serving food are part of the effort to improve the ability to cook traditional fermented foods.
GASTRONOMY IN THE MEJOTAN TRADITION AS A TOURIST ATTRACTION IN ABIANSEMAL DISTRICT, BADUNG REGENCY Tri Sutaguna, I Nyoman; Muriawan Putra, Agus
Journal of Management Vol. 4 No. 2 (2025): July - December
Publisher : Yayasan Pendidikan Belajar Berdikari

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Understanding the advantages and characteristics of gastronomic tourism, as mentioned, will greatly assist planners in developing it. Synergy with agriculture and livestock can be fostered in coastal areas with beautiful beaches, creating synergy between upstream and downstream sectors. Developing agricultural and livestock products in upstream areas, packaged into engaging activities, can also become a tourist attraction. One culinary product development well-known among Balinese people is preserving the mejotan culture as an authentic Balinese gastronomy. In contrast, tourism practitioners reported that they were aware of the mejotan tradition, but lacked any idea of ​​how to package and sell it in villas or restaurants in the Abiansemal District of Badung. This is truly a missed opportunity, without providing the intended benefits.The food ingredients used as offerings in the mejotan tradition are sourced locally, such as rice, cassava, and pork, along with other equipment needed to process these ingredients. These ingredients, derived from local agriculture and livestock, undergo a traditional processing process, and are then used in the mejotan tradition. The purpose of this research is to develop the gastronomic potential of the mejotan tradition as a tourist attraction in the Abiansemal District of Badung, Bali.The approach used in this study is qualitative. In qualitative research, the phenomena used to determine the variables to be studied are holistic, so the research will not be determined based solely on the research variables, but rather on the entire social situation, encompassing the place, actors, and activities that interact synergistically.
Co-Authors Dwi Setiawan, Ida Bagus Muriawan Putra, Agus