Keberadaan Arak dalam Kehidupan Sosial Budaya Masyarakat Bali dan Pariwisata Sebagai Alkohol Tradisional

Abstract

Balinese Arak, which is one of the traditional alcoholic beverages of intangible cultural heritage in the Karangasem area, is a fermented product made from coconut palm wine, rice, glutinous rice and other ingredients. Balinese Arak itself, besides being called an alcoholic beverage, is also very important in the implementation of religious ceremonies. The research on Balinese Arak itself aims to see its existence in the socio-cultural life of the Balinese people and tourism as a traditional alcohol. The method used in this study is a qualitative research method with a data collection method using observation, interview, literature study and documentation techniques. The informant determination technique uses the Accidental Sampling technique, informants will be taken at the research location, and the data obtained is analyzed using qualitative descriptive data analysis. The results of the analysis explain that Arak Bali is an alcoholic beverage produced from fermentation produced by the community in Karangasem, the existence of Arak Bali also has positive and negative impacts on body health, in addition Arak Bali is one of the means in religious ceremonies, providing economic income in the community environment, providing development of community knowledge, and becoming one of the products that are developing in the tourism industry, Arak Bali becomes a packaged drink, used as a welcome drink and processed into a mixed drink that is mixed from several types of drinks by bartenders which is one of the beverage products that has a distinctive taste.