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All Journal Buletin Udayana Mengabdi Jurnal Ekonomi Kuantitatif Terapan E-Journal of Tourism Jurnal Kajian Bali Jurnal Master Pariwisata (JUMPA) MUDRA Jurnal Seni Budaya Udayana Journal of Social Sciences and Humanities (UJoSSH) Pusaka : Journal of Tourism, Hospitality, Travel and Business Event Journal of Business on Hospitality and Tourism Asian Journal of Social and Humanities International Journal of Technology and Education Research
Putu Sucita Yanthy
Fakultas Pariwisata, Universitas Udayana, Bali
Religion Arts Humanities Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Social Sciences Other

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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.
Co-Authors Anak Agung Manik Pratiwi Azila Azmi Deva, Pande Made Devasmara I Ketut Antara I Komang Gde Bendesa I Nyoman Darma Putra I PUTU SUDANA Ida Ayu Etsa Pracintya Isvari Ayu Pitanatri L.G.L.K. Dewi Luh Gede Leli Kusuma Dewi N. Darma Putra Ni Made Ariani Ni Made Sri Purnami Ni Nyoman Sri Aryanti Ni Wayan Purnami Rusadi Putu Diah Kesumadewi Siti Mardiyah Sylvine Pickel-Chevalier W. Citra Juwitasari Yayu Indrawati