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All Journal International Journal of Applied Sciences in Tourism and Events SOSHUM : Jurnal Sosial dan Humaniora [Journal of Social Sciences and Humanities] Journal of Applied Sciences in Travel and Hospitality
Made Suardani
Politeknik Negeri Bali
Arts Humanities Social Sciences

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KUTA BEACH AREA, BALI: A STUDY ON TOURISM ZONING AND CARRYING CAPACITY I Ketut Astawa; Made Suardani; Anak Agung Putri Suardani
Jurnal Internasional Ilmu Pengetahuan Terapan bidang Pariwisata dan Events Vol 3 No 1 (2019): June 2019
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat (P3M) Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (345.273 KB) | DOI: 10.31940/ijaste.v3i1.1236

Abstract

Kuta Village is located at Badung regency of Bali province. Its white-sandy beach, good wave and beautiful sunset have attracted tourists to come to Kuta repeatedly. This area is a tourist destination and has become a mainstay tourist attraction of the island of Bali since the early 1970s. Changes in business areas is dynamic and unpredictable. The aim of this study is to explore the form of zoning and carrying capacity of tourism business in Kuta beach area based on current situation and level of the tourism business from the perspective of zoning quality and carrying capacity. The population of this study are tourists and beach vendors in Kuta beach area. The number of population is not known with certainty so to determine the representation of the sample members, determined based on the technique of non-probability sampling that is a purposive sampling technique. Types of data used are quantitative and qualitative data. Data analysed with descriptive statistic and descriptive qualitative approach. The results of this research are 20 business zones and three carrying capacity forms that are relevant to sustainable tourism paradigm consisting of physical carrying capacity, economic carrying capacity and social carrying capacity
The Existence of Local Specialties as a Support for Tourism in North Bali Made Suardani; Luh Linna Sagitarini
Soshum: Jurnal Sosial dan Humaniora Vol 10 No 1 (2020): March 2020
Publisher : Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (398.874 KB) | DOI: 10.31940/soshum.v10i1.1621

Abstract

ABSTRACT This study is titled the existence of local specialties as a culinary support for tourism in North Bali. So far, tourists only know a few tourist areas in Bali such as Badung, Denpasar and Ubud. Gradually as now tourists have begun to glance at the tourism potential in the North Bali region. As we know, tourists who come to visit there, they are not only to enjoy the panorama of natural and cultural Attractions offered there, but Also wish to taste the special foods in there. Also There are many tourists who eat with the intention of getting to know and taste local specialties from the area, more over, the which has Become a food icon in the area. The purpose of this study was to Determine the existence of North Bali local specialties roomates are still searching for after by customers and foreign tourists. There are many types of food from appetizers to desserts, but Belayag and Siobak are still an icon of North Balinese specialties. This research was conducted using primary and secondary data. This Data collected through observation, interviews, questionnaires, reports related to employees. After the the data is collected, the Data will be Analyzed with descriptive qualitative method. This analysis is used to describe the information Obtained during the research. The results of this study are expected to be used as a reference for Siobak and Belayag food managers as additional information about Siobak and Belayag business opportunities that can be used as a culinary businesses to support tourism development in North Bali. The results of this study can also be used as a reference for the archipelago and Processing Processing cuisine Continental cuisine of teaching materials in the Program in Hospitality and Tourism Business Management Program at the Bali State Polytechnic.
The existence of betutu for supporting culinary tourism in Gianyar Bali Made Suardani; Luh Linna Sagitarini; Ida Ayu Kade Werdika Damayanti
Journal of Applied Sciences in Travel and Hospitality Vol. 4 No. 2 (2021): JASTH: Journal of Applied Sciences in Travel and Hospitality
Publisher : Unit Publikasi Ilmiah, P3M, Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (677.044 KB) | DOI: 10.31940/jasth.v4i2.101-108

Abstract

Gianyar Regency has local specialties menus such as Babi Guling, Bebek Betutu, Lawar, etc. However, betutu is the most menus ordered because it is halal menu which has its uniqueness, taste, and aromatic. Meanwhile, nowadays there are several culinary products which are seeked by guest such as KFC, Ayam Geprek, and chicken or duck roasted. It is needed to figure out whether betutu still exist or not and how can betutu still exist among society. This study was aimed to figure out whether betutu still exist or not and how to maintance betutu in order to support culinary tourism in Gianyar Regency. This study was qualitative research which used deep interview for collecting the data from the informants. For the result, it was revealed that betutu still exist among the tourists and local society. It was proven by the result of interview with six informants who revealed that 5 of them can produce more than 50 portion of betutu daily. They also gave positive response toward the questions given by the researchers that revealed betutu is still sought-after by the tourists. The betutu is still made by using the original recipes and served in traditional presentation. Not only tourists, betutu still exist among local society because betutu is used as a means in Hindu ceremonies.
The existence of betutu for supporting culinary tourism in Gianyar Bali Made Suardani; Luh Linna Sagitarini; Ida Ayu Kade Werdika Damayanti
Journal of Applied Sciences in Travel and Hospitality Vol. 4 No. 2 (2021): JASTH: Journal of Applied Sciences in Travel and Hospitality
Publisher : Unit Publikasi Ilmiah, P3M, Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/jasth.v4i2.101-108

Abstract

Gianyar Regency has local specialties menus such as Babi Guling, Bebek Betutu, Lawar, etc. However, betutu is the most menus ordered because it is halal menu which has its uniqueness, taste, and aromatic. Meanwhile, nowadays there are several culinary products which are seeked by guest such as KFC, Ayam Geprek, and chicken or duck roasted. It is needed to figure out whether betutu still exist or not and how can betutu still exist among society. This study was aimed to figure out whether betutu still exist or not and how to maintance betutu in order to support culinary tourism in Gianyar Regency. This study was qualitative research which used deep interview for collecting the data from the informants. For the result, it was revealed that betutu still exist among the tourists and local society. It was proven by the result of interview with six informants who revealed that 5 of them can produce more than 50 portion of betutu daily. They also gave positive response toward the questions given by the researchers that revealed betutu is still sought-after by the tourists. The betutu is still made by using the original recipes and served in traditional presentation. Not only tourists, betutu still exist among local society because betutu is used as a means in Hindu ceremonies.
Co-Authors Anak Agung Putri Suardani I Ketut Astawa Ida Ayu Kade Werdika Damayanti Luh Linna Sagitarini