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All Journal Jurnal Manajemen Pelayanan Hotel Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Jurnal Gastronomi Indonesia BJHTCR Jurnal Mosaik Hospitaliti TRJ (Tourism Research Journal) Jurnal Ilmiah Pariwisata Jurnal Daya Tarik Wisata
Wulandari, Pande Putu
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Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Social Sciences Other

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Eksplorasi Potensi Alam dan Kuliner Lokal dalam Pengembangan Paket Ekowisata di Desa Tua, Tabanan, Bali Wulandari, Pande Putu; Bestari, Ni Made Prasiwi; Tirtawati, Ni Made
Jurnal Ilmiah Pariwisata Vol 30 No 3 (2025): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v30i3.1928

Abstract

Tua Village in Marga District, Tabanan Regency, holds significant natural and cultural potential for ecotourism development, yet its resources remain underutilized. This study aims to explore and design ecotourism packages that integrate the village’s natural landscape and local culinary heritage to enhance community-based tourism. Using a qualitative descriptive approach, data were collected through interviews, observations, documentation, and desk research. Informants were selected using purposive and snowball sampling, involving local leaders, community elders, and residents near key attractions such as the Bayan Ancient Tree. The findings propose two ecotourism packages, Tabanan Breeze (half-day) and Tabanan Treasures (full-day), which combine cycling tours, rice field experiences, traditional games, and local cooking activities featuring Kaliadrem cake made with Marigold flowers, a primary agricultural commodity in Tua Village. These packages emphasize environmental sustainability, cultural preservation, and local empowerment. The research highlights the importance of ecotourism as a tool to strengthen rural economies, extend tourist stays, and promote Bali’s sustainable tourism development. Keywords: tourism potential, ecotourism, local cuisine, community-based tourism
Local’s Participation in Evolving Gastronomy Tourism in Ubud and Beyond Wulandari, Pande Putu; Tirtawati, Ni Made
Jurnal Penelitian Pariwisata Vol 7 No 1 (2023): (TRJ) Tourism Research Journal
Publisher : Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v7i1.208

Abstract

The Ministry of Tourism has chosen Ubud to represent the UNWTO gastronomy destination prototype. The locals' involvement in creating an inclusive gastronomy destination deserves consideration because they have a significant stake and direct role in integrating its culinary characteristics to create a distinctive gastronomy destination. By evaluating the local's readiness and identifying the potential of its gastronomic features, this study seeks to investigate the locals' participation in developing gastronomic tourism in Ubud and beyond. Through interviews with key informants, such as local leaders, governments, organizations, and associated practitioners, and observations, this research determines the level of locals' participation by evaluating their readiness. In addition, interviews with local's representatives at 13 tourism villages in Ubud and beyond, who are members of BUMDes Bersama Gianyar Aman, were also conducted. Data analysis was performed through the Community Readiness Model approach and analyzed using qualitative descriptive analysis techniques. The results showed that the local readiness level is at the fourth stage. Even though it is still in the pre-planning stages, the locals are prepared to develop gastronomy tourism. The leadership dimension is primarily influencing the level of local's readiness. Meanwhile, the dimension of community efforts needs to be improved in responding to local's readiness by increasing involvement in various efforts. Keywords: Gastronomy Destination, Local’s Participation, Community Readiness Model, Tourism Village; Ubud.
Co-Authors Bestari, Ni Made Prasiwi Danuarta, I Wayan Deny Dewi, Luh Ayu Santika Kurnia Dwi Candra Anggara, I Gusti Made I Gusti Made Dwi Candra Anggara I Ketut Sutapa I Made Bayu Wisnawa I Made Gede Darma Susila Kurnia, Teodosia Ika Mau, Yufrina Ni Made Tirtawati Ni Putu Putri Widyaningsih Roncally, Fatima Maria Deinse Shantika, Budi Sudiyani, Gusti Ayu Fera Dewi Sumadi, I Gede Swandewi, Ni Kadek Wijaya, I Gusti Agung Rendra Yuni, Luh Ketut Herindiyah Kartika