GASTRONOMY OF PESAN TLENGIS AS A TOURISM ATTRACTION IN WERDI BHUWANA VILLAGE, BADUNG REGENCY, BALI

One of the goals of Indonesia's tourism development is to develop traditional or regional foods including Balinese food globally. However, the goal of developing traditional food has not been achieved as expected. This happens because local food has not been explored in rural areas which are very abundant with culinary potential from nature to the fullest. One example is the food product ordered tlengis which is processed into delicious dishes and comes from the dregs of the process of making virgin coconut oil in Werdi Bhuwana Village. This study discusses in depth the forms of gastronomy that can be developed into a tourist attraction, the efforts that can be made and the gastronomic meaning of traditional food messages tlengis in Werdi Bhuwana Village, Mengwi District, Badung Regency.

This research method with a qualitative approach uses several purposively selected informants and data collection techniques are carried out by observation, in-depth interviews and documentation studies with theories developed in the form of gastronomic theory along with several micro forms, tourism theory and cultural theory. The results of the research will show that coconut-based gastronomic forms need to be developed so that they can be used as a tourist attraction. Efforts that can be made to develop the gastronomy of traditional food with tlengis messages are related to the preparation of ingredients, processing of ingredients and presentation of food to be able to create new variants and good quality products so that tourists can enjoy them. Furthermore, the gastronomic meaning of the tlengis message dish has been developed in order to provide added value to tourists and the people of Werdi Bhuwana Village, Mengwi District, Badung Regency.