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All Journal Dharmakirti : International Journal of Religion, Mind and Science Jurnal Mosaik Hospitaliti
Harinita, Ni Luh Gede
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Religion Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Social Sciences

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Analisis Keputusan Pembelian Kuliner Ayam Betutu pada Ayam Betutu Khas Gilimanuk Renon Hakiki, Nurul; Sarka, I Ketut; Harinita, Ni Luh Gede; Tresna, I Dewa Gede Agus; Widiana, I Nyoman; Sudirgayasa, I Gede Putu; Putrayasa, I Made Wira
Jurnal Mosaik Hospitaliti Vol. 7 No. 1 (2025): Juni
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/jmh.2025.7136

Abstract

Bali is famous not only for its culture but also for its distinctive traditional cuisine. One of the most popular dishes is ayam betutu, a Balinese dish that is in high demand by tourists. Consumer decisions to buy chicken betutu at Ayam Betutu Khas Gilimanuk restaurant are influenced by various factors, such as affordable prices, distinctive flavours, restaurant identity, packaging, food quality, service, and size variations. This study aims to identify factors that influence purchasing decisions, visitors' perceptions of ayam betutu culinary development strategies, and adaptation strategies in serving the dish. The research method used a sociology of tourism approach with data collection techniques through interviews with visitors, owners, cooks, and waiters. Data were analysed using SWOT analysis method and Likert scale. The results showed that information technology-based promotion strategies, adaptation of forms, ingredients, flavours, and cooking techniques are important steps in developing the attractiveness of ayam betutu as a culinary destination.
Implementation of Tri Hita Karana practices as a strategy to increase tourist attractiveness at Moksa Ubud restaurant Harinita, Ni Luh Gede; Somawati, Ayu Veronika
Dharmakirti : International Journal of Religion, Mind and Science Vol. 3 No. 2: April (2026)
Publisher : Institute for Advanced Science, Social, and Sustainable Future

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61511/ijroms.v3i2.2026.2659

Abstract

Background: This study aims to analyze the application of Tri Hita Karana values in the management of Moksa Ubud Restaurant and their role in attracting tourists. The concept of Tri Hita Karana, rooted in the philosophy of balance between humans and God (Parhyangan), humans and fellow humans (Pawongan), and humans and nature (Palemahan), provides an important basis for developing sustainable culinary tourism practices. Methods: This study uses a qualitative approach, with data collected through observation, in-depth interviews with restaurant managers, and documentation of activities. Data validity is established through source and method triangulation. Findings: The results show that Moksa Ubud Restaurant has successfully implemented Tri Hita Karana in all aspects of its operations. The value of Parhyangan is reflected in the spirituality and gratitude inherent in the work culture of employees; Pawongan is manifested through harmonious relationships between management, employees, and the local community; while Palemahan is applied through environmentally friendly practices such as organic farming, waste management, and the use of local ingredients. The promotional strategy, which highlights sustainability and culinary experiences rooted in local wisdom, has proven effective in attracting tourists, especially ecotourists and millennials. Conclusion: The impact of implementing Tri Hita Karana can be seen in increased tourist visits, economic empowerment of the surrounding community, and the preservation of cultural values and traditional farming practices that directly involve tourists. Novelty/Originality of this article: Thus, the implementation of Tri Hita Karana at Moksa Ubud Restaurant is not only a cultural identity but also a sustainability strategy that strengthens the appeal of culinary tourism in Ubud.
Co-Authors Ayu Veronika Somawati Hakiki, Nurul Putrayasa, I Made Wira Sarka, I Ketut Sudirgayasa, I Gede Putu Tresna, I Dewa Gede Agus Widiana, I Nyoman