Potensi Warung Nasi Ayam Kedewatan Ibu Mangku Sebagai Daya Tarik Wisata Kuliner di Kedewatan, Ubud

Abstract

Tourism in Bali not only offers nature and culture, but also a wealth of unique and diverse culinary flavors. Culinary tourism is one of the important elements in the tourism industry that helps attract tourists, promote local culture and make a positive contribution to the local economy. Balinese nasi campur is one of the foremost culinary specialties by tourists. Nasi Campur Ayam Kedewatan Ibu Mangku is one of the culinary destinations that has its own uniqueness compared to other places. The uniqueness of the dish which is different from mixed rice in general makes this phenomenon very interesting to conduct further research. This study uses a qualitative descriptive analysis method. Data collection is carried out through observation, in-depth interviews, and documentation. Observations are carried out at the research location to see firsthand the phenomena that occur at the research location. To analyze the phenomena found, the study uses gastronomy theory and the 4A tourist attraction components. Based on the research, Warung Nasi Ayam Kedewatan Bu Mangku in gastronomy theory refers to five important points; cultural and traditional gastronomy, sensorial gastronomy, social gastronomy, sustainable gastronomy and having a distinctive visual aesthetic (Food Aesthetics). The results of the study showed that all the recipes were created by the owner of the restaurant and then passed down from generation to generation. Meanwhile, in the 4A component (attraction, accessibility, amenities and ancilliary), Warung Nasi Ayam Kedewatan Bu Mangku qualify with 4A elements so that it is capable as a culinary tourism.