MANAJEMEN PARIWISATA BERKELANJUTAN MELALUI OPTIMALISASI WISATA KULINER BERBASIS KEARIFAN LOKAL DI GIANYAR, BALI

Maria Lydia Da Silva; I Gusti Ketut Suranata; Rizka Elvira Parinduri

doi:10.47492/jrt.v6i1.4151

Maria Lydia Da Silva Politeknik Omna Trisakti Chandra
I Gusti Ketut Suranata Politeknik Omna Trisakti Chandra
Rizka Elvira Parinduri Politeknik Omna Trisakti Chandra

DOI: https://doi.org/10.47492/jrt.v6i1.4151

Keywords: Sustainable Tourism, Culinary Tourism, Local Wisdom, Tourism Management

Abstract

Sustainable tourism has become an important issue in the development of tourist destinations, particularly in Gianyar, Bali, which possesses strong cultural and culinary potential. However, the optimization of culinary tourism based on local wisdom has not been fully integrated into tourism management. This study aims to analyze the influence of tourism management, culinary tourism optimization, and local wisdom on sustainable tourism. This research employs a quantitative approach with data collected through questionnaires distributed to 100 respondents consisting of tourists and culinary business actors. The data were analyzed using Structural Equation Modeling (SEM) based on Partial Least Square (PLS) with the assistance of SmartPLS software. The results indicate that tourism management has a positive and significant effect on culinary tourism optimization, while culinary tourism optimization and local wisdom have a positive and significant effect on sustainable tourism. In addition, culinary tourism optimization is proven to act as a mediating variable in the relationship between tourism management and sustainable tourism. These findings suggest that the integration of tourism management, culinary development, and local wisdom plays a crucial role in supporting sustainable tourism, and therefore should become a key focus in tourism policy and management.

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