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All Journal Berajah Journal Jurnal Penelitian Pendidikan Indonesia
Dwik Suwarnata Triana
Institut Pariwisata dan Bisnis Internasional
Education Languange, Linguistic, Communication & Media Library & Information Science Social Sciences Other

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Identification of supporting components for the tourism attractiveness of Munggu village as a coastal tourism destination in Badung regency Dwik Suwarnata Triana; Francisca Titing Koerniawaty; I Made Darsana
JPPI (Jurnal Penelitian Pendidikan Indonesia) Vol 9, No 4 (2023): JPPI (Jurnal Penelitian Pendidikan Indonesia)
Publisher : Indonesian Institute for Counseling, Education and Theraphy (IICET)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29210/020233373

Abstract

Munggu Beach is an attractive destination in Bali. With the potential for natural beauty and various activities that can be done around the beach area. The Munggu Beach destination offers a number of tourist attractions, including stunning sea views, spectacular sunsets, and various activities, such as playing beach volleyball, swimming, and water sports activities. To increase the attractiveness of Munggu Beach, four main components need to be considered: tourism attractions, accessibility, facilities and supporting services. This research aims to analyze the potential attraction of Munggu Beach for developing tourism products and improving visitor experiences. This research uses a qualitative descriptive method with an R&D (Research and Development) approach in Munggu Village. The research results found that with good accessibility, various facilities and adequate supporting services, Munggu Beach can become a promising destination and develop as an attractive and diverse tourist destination in Bali. This research provides recommendations for what Munggu Beach managers can do by updating facilities, promoting local culture, and improving environmental cleanliness.
SENTRA PINDANG KUSAMBA SEBAGAI PUSAT TRADISI PEMINDANGAN DAN IDENTITAS GASTRONOMI PULAU DEWATA Dwik Suwarnata Triana
Berajah Journal Vol. 6 No. 4 (2026): Berajah Journal
Publisher : CV. Lafadz Jaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47353/bj.v6i4.512

Abstract

The Kusamba Salted-Boiled Fish (Pindang) Center faces challenges in sustaining its tradition amid fluctuating fish catches, market pressures, and hygiene demands, while also carrying a symbolic role in shaping Bali's culinary image. This study aims to examine how the practices, meanings, and values of pindang production in Kusamba shape Balinese gastronomic identity and to affirm Kusamba's position as a center of tradition. A descriptive qualitative method with an ethnogastronomic approach was applied through participant observation, in-depth interviews, process documentation, and mapping of the food chain from upstream to downstream; data were analyzed thematically. The results show a concentration of practitioners and a coordinated production rhythm, from fish selection to packaging; the existence of unwritten taste standards maintained through collective work; and a consistent sensory profile characterized by clean saltiness, firm yet moist flesh, and a sea aroma balanced with spices. Work organization is structured around a hierarchy of experience and a shared "taste vocabulary" within the community; hygiene practices are already in place, though vulnerable points still emerge during peak production hours. Seasonal adaptation is carried out through adjustments in fish species, batch size, and scheduling, while selective modernization in cooling, packaging (both leaf-wrapped and vacuum-sealed), and labeling has expanded market reach without altering the core flavor. Distribution extends beyond Klungkung, and engagement with culinary tourism strengthens the center's role in cultural transmission and education. It is concluded that Kusamba deserves to be positioned as a center of pindang tradition and a marker of Bali's gastronomic identity. Future research is recommended to adopt a longitudinal, cross-seasonal design, combine ethnography with basic quality testing, and conduct comparative studies across pindang production sites in Bali.
Co-Authors Gunawan Gunawan I Made Darsana Koerniawaty, Francisca Titing