MODIFICATION OF FERMENTED BIANG FLOUR AS A POTENTIAL FOR CULINARY TOURISM IN BAHA TOURISM VILLAGE, BADUNG REGENCY

One of the areas in Bali that has become a tourist village, namely the Baha Tourism Village, is a very beautiful place and has a strong regional culture. Tourists who visit Bali, generally take the time to visit the Baha Tourism Village, be it for sightseeing, learning about Balinese culture that breathes Hinduism or to taste traditional Balinese dishes. The more diverse types of food served to consumers in the Baha area, the more attractive it will be for tourists who want to vacation there. One type of Balinese food that is very famous in Bali is godoh biu or godoh tape. This food has a sweet taste, crunchy texture and distinctive aroma. In its presentation to consumers or tourists, various foods that use flour dough (godoh) undergo changes or modifications in terms of shape, texture, color, taste, aroma, ingredients, processing as well as from the way of presentation which will be adjusted to the quality and market demand. This study aims to identify and how to process food using modified fermented yeast dough and explain the meaning contained therein. Determination of informants is done by choosing shops and restaurants that sell food and determined by purposive sampling method. That is, the selection of shops and restaurants that are considered appropriate to the research topic is based on certain knowledge and considerations from the research, such as the willingness of time and effort, including the ease of obtaining data. Data collection techniques include observation, interviews and documentation. The process of food modification that uses fermented flour dough such as the texture, shape, taste, color, aroma of the processing process and how to present it in an attractive and hygienic manner. The presentation of research results will be described qualitatively.