INTEGRASI SUPPLY CHAIN PRODUK PERTANIAN LOKAL DALAM MENDUKUNG INDUSTRI PARIWISATA KOTA DENPASAR: ANALISIS EFEKTIVITAS, TANTANGAN, DAN ARAH PENGUATAN

I Gusti Ngurah Oka Widjaya; Ni Kadek Sri Mirayani; Ni Putu Ariningsih; putu Ade Wijana; I Putu Andre Adi Putra Pratama

doi:10.47492/jih.v14i2.4007

I Gusti Ngurah Oka Widjaya Program Studi Sarjana Terapan Pengelolaan Perhotelan, Fakultas Pariwisata, Universitas Udayana, Indonesia
Ni Kadek Sri Mirayani Program Studi Sarjana Terapan Pengelolaan Perhotelan, Fakultas Pariwisata, Universitas Udayana, Indonesia
Ni Putu Ariningsih Program Studi Sarjana Terapan Pengelolaan Perhotelan, Fakultas Pariwisata, Universitas Udayana, Indonesia
putu Ade Wijana Program Studi Sarjana Industri Perjalanan Wisata, Fakultas Pariwisata, Universitas Udayana, Indonesia
I Putu Andre Adi Putra Pratama Program Studi Sarjana Industri Perjalanan Wisata, Fakultas Pariwisata, Universitas Udayana, Indonesia

DOI: https://doi.org/10.47492/jih.v14i2.4007

Keywords: Supply Chain, Local Agricultural Products, Food Distribution, Tourism, Sustainability, Hospitality Industry, Denpasar

Abstract

The food supply chain is a fundamental component that determines the operational stability of the tourism industry, particularly within the hotel and culinary sectors that serve as the backbone of tourist services in Bali. The availability of fresh, high-quality, and sustainable agricultural products directly affects the quality of services delivered to visitors. However, the distribution of local agricultural commodities in Denpasar City continues to face complex challenges, including supply fluctuations, logistical limitations, and weak integration among supply chain actors. This study aims to analyze the effectiveness and challenges of the local agricultural supply chain in supporting tourism industry needs, using case studies from Aston Kuta Hotel & Residence, Pasar Badung, and KooD Sanur Kauh. Employing a descriptive qualitative approach, data were collected through field observations, semi-structured interviews with distributors, vendors, and hotel staff, as well as documentation analysis related to distribution practices and quality standards. The findings reveal that the existing supply chain is still predominantly driven by third-party suppliers who deliver routine supplies to hotels. While this system supports stable product quality and quantity, it remains vulnerable to seasonal variability and dependence on external sources. Conversely, distribution through traditional markets such as Pasar Badung demonstrates sporadic and unstructured interactions between vendors and tourism businesses, resulting in price fluctuations, weather-related disruptions, and logistical constraints.The study also identifies a more integrated alternative supply chain model at KooD Sanur Kauh, where direct partnerships between local farmers and culinary destinations shorten distribution channels, enhance quality assurance, and strengthen local economic sustainability. Overall, the findings emphasize the need for enhanced multi-stakeholder collaboration, supply chain digitalization, quality standardization, and farmer capacity-building to create a more responsive, efficient, and sustainable agricultural supply chain for Denpasar’s tourism industry.

References

[1] Bui, T., & Nguyen, Q. (2022). Food Supply Chain Management in Hospitality Industry: Challenges and Opportunities. Journal of Tourism and Culinary Studies, 14(2), 112–128.
[2] Chopra, S., & Meindl, P. (2022). Supply Chain Management: Strategy, Planning, and Operation (8th ed.). Pearson.
[3] Christopher, M. (2020). Logistics & Supply Chain Management (6th ed.). Pearson Education.
[4] Creswell, J. W. (2021). Qualitative Inquiry and Research Design: Choosing Among Five Approaches (4th ed.). SAGE Publications.
[5] Heizer, J., Render, B., & Munson, C. (2020). Operations Management: Sustainability and Supply Chain Management (13th ed.). Pearson.
[6] Lincoln, Y. S., & Guba, E. G. (2021). Naturalistic Inquiry: Foundations and Practices. SAGE.
[7] Miles, M. B., Huberman, A. M., & Saldaña, J. (2020). Qualitative Data Analysis: A Methods Sourcebook (4th ed.). SAGE Publications.
[8] Patton, M. Q. (2020). Qualitative Research & Evaluation Methods (4th ed.). SAGE Publications.
[9] Putra, I. G. N., & Yulianti, N. P. (2022). The Role of Local Suppliers in Supporting Bali’s Hospitality Sector. Journal of Hospitality and Tourism Studies, 11(1), 55–68.
[10] Putri, M. D. (2024). Digital Supply Chain Transformation in Local Agricultural Markets. Journal of Smart Economy, 5(1), 44–59.
[11] Rahmawati, S., & Sugiarto, D. (2021). Local Supplier Partnership and Supply Chain Stability in the Tourism Industry. Journal of Sustainable Tourism Development, 9(3), 201–215.
[12] Sugiyono. (2020). Metode Penelitian Kualitatif, Kuantitatif, dan R&D. Alfabeta.
[13] Suryana, A. (2021). Agricultural Supply and Tourism Demand Imbalance in Indonesia. Indonesian Journal of Agribusiness, 8(4), 301–315.
[14] UNWTO. (2023). Sustainable Tourism Framework: Building Inclusive and Resilient Tourism Supply Chains. United Nations World Tourism Organization.
[15] Widjaya, I. G. N. O. (2025). Pengantar Pariwisata di Indonesia. Denpasar: Udayana University Press.