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PENGKEMASAN KULINER LOKAL DAN CINDERAMATA LOKAL DALAM MENDUKUNG PENGEMBANGAN DESA WISATA TISTA, KECAMATAN KERAMBITAN, KABUPATEN TABANAN Agus Muriawan Putra; Ni Nyoman Sri Aryanti; IB. Ketut Astina; IB. Dwi Setiawan
Buletin Udayana Mengabdi Vol 17 No 3 (2018): Buletin Udayana Mengabdi
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (311.379 KB) | DOI: 10.24843/BUM.2018.v17.i03.p13

Abstract

Tista village has a very diverse potential to be developed into a tourist attraction, namely the potential of nature, cultural potential, culinary potential, spiritual potential, and of course the potential of Human Resources. These potentials are the capital of Tista Village to be a tourist village, where Tista Village is designated as a tourist village by the Regent of Tabanan Number: 180/319/03 / HK & HAM / 2016, 26th October 2016. Tista villagers strongly support the village to be a rural tourism, this can be proven by the enthusiasm of the community held Tista Festival held on 6-8 January 2017, where in the festival was introduced various tourism potentials owned Tista Village and socialize the Village Tista Stipulation as a rural tourism, so the whole Tista village community and the surrounding villages know that Tista Village is officially a rural tourism. For the community there must be a change of attitude in maintaining the status of the rural tourism, such as preserving the village environment, maintaining cleanliness, maintaining cultural and spiritual sustainability, growing creativity and innovation to cultivate and manage resources owned, and the most important is to increase knowledge and understanding related to tourism (hospitality). The tourist attraction of rural tourism certainly requires some concept of development and management that will be able to withstand longer tourist visits staying in Tista Rural Tourism. To provide a more diverse alternative tourism again, it is necessary to plan a package/local tourism products that can be packaged by the village community Tista a choice of attraction to tourists who visit. These local potentials that are part of life and daily activities of Tista Village community need to be introduced to tourists so that tourism development in Tista Rural Tourism can show something different, where potency which have chance to be developed is local culinary potency, where in Tista Village can be found in various local culinary communities that are very diverse from various preparations and flavors. In addition, to maintain a positive image of tourism in Tista Rural Tourism required something that is remembered and a characteristic that is obtained from the village Tista. Something that is a local souvenir, so that the Tista community need to be creative, both individually and in groups to prepare and produce local souvenirs whose nuance is the uniqueness and local wisdom of Tista. Because in tourism, what we "sell" is service accompanied by souvenir/hand brought by tourists to the area of origin and also as a promotional event to lure other tourists to come even more to the Tista Rural Tourism. For that reason, the Team of Community Service of the Faculty of Tourism, Udayana University implementing service in the Tista Rural Tourism with the topic "Packaging Local Culinary and Local Souvenirs in Support Tista Rural Tourism Development, Kerambitan District, Tabanan Regency".
PEMBINAAN KEPARIWISATAAN MELALUI PELATIHAN TEKNIK PRESENTASI KULINER LOKAL DI DESA WISATA MENGWI KECAMATAN MENGWI KABUPATEN BADUNG I Nyoman Tri Sutaguna; Ni Made Ariani; Ni Nyoman Sri Aryanti; Ida Ayu Eka Trisna Putri
Buletin Udayana Mengabdi Vol 17 No 3 (2018): Buletin Udayana Mengabdi
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (226.737 KB) | DOI: 10.24843/BUM.2018.v17.i03.p20

Abstract

Desa Wisata Mengwi mempunyai Makanan dan Minuman Tradisional yang khas, yang dapat dikembangkan sebagai wisata kuliner (culinary tourism). Selain bentuk dan rasa, cara pengolahan dari bahan mentah sampai menjadi makanan dan juga dalam proses penyajiannya merupakan atraksi yang sangat menarik. Penyelenggaraan usaha makan dan minum tersebut merupakan salah satu bagian dari kehidupan pedesaan yang perlu dijajagi kemungkinannya untuk bisa dikembangkan sebagai media interaksi antara masyarakat dan wisatawan. Bentuk dari usaha ini dapat berupa kegiatan : makan bersama (dinner, lunch dan sebagainya) di lokasi desa, usaha pembukaan restoran, coffe shop di tempat-tempat strategis desa, serta kegiatan kursus masak-memasak Makanan Khas Daerah Bali seperti megibung dan sebagainya. Program-program seperti ini memerlukan penyuluhan dan pelatihan baik terhadap penyajian (presenting) maupun kualitas makanan dan kesehatannya. Sehubungan dengan hal tersebut di atas, dalam rangka pengembangan Desa Wisata Mengwi sebagai desa wisata, maka perlu juga dikembangkan usaha Makanan Khas Daerah Bali sebagai media interaksi antara masyarakat dan wisatawan dan juga sebagai wisata kuliner (culinary tourism) di Desa Wisata Mengwi, Kecamatan Mengwi, Kabupaten Badung. Model kuliner yang dapat dikembangkan di Desa Wisata Mengwi seperti : Jukut Ares (appetizer/makanan pembuka). Nasi Sela, Tipat Cantok, Ayam/Bebek Betutu, Be Guling, Lawar Gedang, Jukut Urab (main course/makanan utama). Tape Ketan, Jaje Uli,Jjaja Dadar, JajaTtimus, Kolak Biu /sela (dessert/ makanan penutup). Semua kuliner tersebut dapat diadaptasi ke gastronomi internasional baik dari segi bentuk, tujuan, dan makna yang meliputi adaptasi bahan makanan, rasa, pengolahan, penataan/penyajian dan cara makan, sehingga dapat disajikan untuk wisatawan.
faktor-faktor yang mempengaruhi keputusan pembelian wisatawan individual ke Jendela Bali The Panoramic Resto I Putu Suyasa Putra; Agung Sri Sulistyawati; Ni Nyoman Sri Aryanti
Jurnal Kepariwisataan dan Hospitalitas Vol 2 No 1 (2018): Vol.2,No.1,2018
Publisher : DIPLOMA IV TOURISM PROGRAM STUDY, TOURISM FACULTY,UDAYANA UNIVERSITY

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (731.369 KB) | DOI: 10.24843/JKH.2018.v02.i01.p08

Abstract

Abstrak Penelitian ini berjudul faktor-faktor yang mempengaruhi keputusan pembelian wisatawan individual ke Jendela Bali The Panoramic Resto. Tujuan penelitian ini adalah untuk mengetahui faktor - faktor apa saja yang mempengaruhi keputusan pembelian wisatawan individual ke Jendela Bali The Panoramic Resto dan faktor apa yang dominan dan yang terendah mempengaruhi keputusan pembelian wisatawan individual ke Jendela Bali The Panoramic Resto. Teknik pengumpulan data dalam penelitian ini dilakukan dengan observasi, wawancara, dan kuesioner. Teknik penentuan sampel menggunakan metode Slovin dengan jumlah sampel yang digunakan sebanyak 100 responden. Teknik analisis data yang digunakan yaitu analisi faktor dengan menggunakan program SPSS. Hasil analisis menunjukkan bahwa terdapat enam faktor yang mempengaruhi keputusan pembelian wisatawan individual ke Jendela Bali The Panoramic Resto dengan total variance 59.558%. Adapun faktor tersebut adalah : Faktor 1 (Harga) memiliki variance 31.596%. Faktor 2 (lokasi) memiliki variance 7.128%. Faktor 3 (Kualitas Pelayanan) memiliki variance 6.163% . Faktor 4 (Kesesuaian Cara Pembayaran dan tempat parkir) memiliki variance 5.510%. Faktor 5 (Kualitas Produk) memiliki variance 4.682%. Faktor 6 (Kesesuaian Dengan Spesifikasi) memiliki variance 4.480%. Faktor yang dominan mempengaruhi keputusan pembelian wisatawan individual ke Jendela Bali The Panoramic Resto adalah faktor 1 (Harga) karena memiliki variance 31.596%, sedangkan faktor yang terendah mempengaruhi keputusan pembelian wisatawan individual ke Jendela Bali The Panoramic Resto yaitu faktor 6 (Kesesuaian Dengan Spesifikasi) karena memiliki variance 4.480%. Kata Kunci: Analisis faktor, keputusan pembelian , wisatawan individual.
The Moringa Superfood: Iconic Gastronomic Tourism Food in Ubud Gianyar: Makanan Super Kelor: Wisata Gastronomi yang Ikonik Makanan di Ubud Gianyar Putu Sucita Yanthy; Yayu Indrawati; Azila Azmi; Ni Nyoman Sri Aryanti; L.G.L.K. Dewi; Ni Wayan Purnami Rusadi
Pusaka : Journal of Tourism, Hospitality, Travel and Business Event Vol. 6, No 2 August (2024)
Publisher : Politeknik Pariwisata Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33649/pusaka.v6i2.288

Abstract

Moringa has gained popularity in the world of gastronomy due to its nutritional value and great versatility. Moringa leaves are rich in nutrients and can be used in a variety of dishes. The leaves have a unique flavor and a vibrant green color that enhances the dish. With such potential, moringa can become one of the most iconic gastronomic tourism foods, especially in Bali. This research aims to explore the potential of moringa as a gastronomic icon. The research utilizes a qualitative method by analyzing the results of in-depth interviews and interpreting the data. The research concludes that by understanding the uniqueness of moringa, this food ingredient can be developed into food and beverage menus that are widely consumable. Promotion through culinary festivals and events, moringa nutrition education, and incorporating moringa into cooking class activities are all efforts to establish this food ingredient as a gastronomic icon, particularly in Ubud, Gianyar. Furthermore, promoting moringa-based products can contribute to the promotion of health tourism, attracting visitors interested in wellness and nutritional benefits, thereby supporting the local economy.