Balinese Fusion Food as Local Culinary Tourism Products
Ni Made Suriani, Risa Panti Ariani
Ni Made Suriani
Available Online 21 February 2020.
- https://doi.org/10.2991/assehr.k.200218.036How to use a DOI?
- Balinese, culinary, fusion, tourism
- The purpose of this research is to make Bali fusion food as a local culinary product for tourist. Data obtained from the Vocational School teachers and chef from the hotels on the results of student practice, then discussed to obtain an assessment according to certain criteria. These criteria, including local food ingredients; basa genap (spices) consisting of wet and dry herbs, fragrances, and parcels. While the processing procedures include the use of equipment, quality ingredients, pieces of material, clean broth, boneless meat and hiegine sanitation processes. The meaning of culinary tradition, (a) Balinese culture is based on a dualistic concept. This concept is manifested through culinary facilities for religious ceremonies called sukla and surudan which are foods that have been used in religious ceremonies. (b) Spices as a gift of gods with six flavors: dharma wiku, bima korda, jayeng satru, nyunyur and galang kangin. The results of this study (a) use local ingredients, but the amount of spices is reduced. (b) using standard processing procedures in hotel kitchens. (c) Balinese cuisine can be served as an appetizer, soup, main course and dessert. Bali fusion food can achieve criteria with good predicate. Thus the local culinary of Bali is suitable to be used as a local culinary tourism product through a fusion food approach.
- Open Access
- This is an open access article distributed under the CC BY-NC license.
Cite this article
TY - CONF AU - Ni Made Suriani AU - Risa Panti Ariani PY - 2020 DA - 2020/02/21 TI - Balinese Fusion Food as Local Culinary Tourism Products BT - 2nd International Conference on Social, Applied Science, and Technology in Home Economics (ICONHOMECS 2019) PB - Atlantis Press SP - 228 EP - 233 UR - https://doi.org/10.2991/assehr.k.200218.036 DO - https://doi.org/10.2991/assehr.k.200218.036 ID - Suriani2020 ER -