Upaya Pengembangan Makanan Lokal “Be Keren” Berbasis Wisata Kuliner Di Kelurahan Kawan, Bangli, Bali

Abstract

The diversity of Balinese culinary possesses great potential as a supporting element in developing culinary tourism in Bali. Culinary-based tourism is an alternative for tourists besides other tourism choices, such as cultural tourism, nature tourism, and marine tourism which have been known by all visitors coming to Bali. One of the Balinese culinary specialties is Ayam Be Keren which is originated from Bangli Regency. The purpose of this research is to find out the attempts to develop the Balinese culinary specialty, Ayam Be Keren and also to find out the obstacles faced in the development process. The method of data analysis used is descriptive qualitative analysis using several informants that selected purposively. Data collection techniques were carried out by doing observation, in-depth interviews and documentation by using developed theories, such as the theory of product development and gastronomic theory. The results showed that the traditional dish from Bangli, Ayam Be Keren is needed to develop to be a tourist attraction. The attempts that can be done are preparing well trained human resources to fulfill the production capacity existing nowadays. The sufficient human resources will be able to increase production leading to the development of facilities which then will be followed by the development of more professional management. Keywords: Development Potency, Local Food Be Keren, Culinary Tourism