PEMILIHAN JENIS KULINER TRADISIONAL SEBAGAI PENDUKUNG PENGEMBANGAN AGROWISATA DI DESA KERTA, KECAMATAN PAYANGAN, KABUPATEN GIANYAR, PROVINSI BALI
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Abstract
The aim of this research was to determine traditional culinary, the criteria, and the
alternative traditional culinary in which could be a priority to support the development of
Agrotourism in Kerta Village, Payangan Subdistrict, Gianyar Regency, Province of Bali. This
research was conducted from April until July 2016. Using observation and survey method.
Traditional culinary in Kerta Village is divided into three types which are foods, snacks, and
beverage. The selection of traditional culinary type uses Analysis Hierarchy Process (AHP).
Five experts were chosen to give a score for criteria and culinary alternative. The global
priority of food alternative goes to babi guling in the first rank with a score of 0,402 followed
by sate lilit (score 0.244), lawar paku (score 0.141), lawar embung (score 0.102), sambal
matah (score 0.059), and nasi sela with a score of 0.053. The global priority for snacks
alternatives in the first rank is rujak with a score of 0,377, followed by klepon kentang (score
0.157), klepon ketela (score (0.138), pisang rai (score 0.123), ketimus (score 0.111), and
sumping (score 0.096). The global priority of drink alternatives achieved by es daluman as
the first priority with a score 0,263, followed by kopi luwak (score 0.196), es kelapa muda
(score 0.180), loloh kayumanis (score 0.157), kopi jahe (score 0.127) and loloh tibah in the
last priority with a score of 0.077.
Keywords: traditional culinary, agro-tourism, analytical hierarchy process.
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