PENYAJIAN GREEN FOOD BAGI KELOMPOK SADAR WISATA DALAM MENUNJANG GREEN EVENT DI DESA PINGE

Abstract

Konsep green tourism menjadi perdebatan yang hangat saat ini, seiring dengan perkembangan pariwisata di dunia. Konsep ini mengedepankan keberlanjutan untuk kepentingan ekonomi, sosial budaya, dan lingkungan. Salah satu kegiatan pariwisata yang memakai landasan green adalah green event “CULTIC”. Ini merupakan sebuah paket tour yang mengajarkan budaya green berdasarkan budaya local baik bagi mahasiswa internasional maupun nasional. Desa Pinge salah satu desa wisata yang terletak di Kecamatan Marga Kabupaten Tabanan yang telah berkali-kali dijadikan tempat pelaksanaan CULTIC. Selama pelaksanaan, terdapat permasalahan dalam penyajian makanan yang berkonsep green untuk keperluan makan dan minum bagi peserta event. Makanan disajikan secara sederhana dan akibatnya makanan kurang menarik untuk menambah selera. Masalah lain adalah belum munculnya keunikan green food berdasarkan budaya Desa Pinge. Permasalahan ini dapat diatasi melalui pelatihan memasak dan menyajikan berdasarkan konsep green sesuai dengan budaya Desa Pinge. Kegiatan pelatihan melalui beberapa tahapan pertama melakukan identifikasi makanan tradisional dan bahan-bahan makanan dan minuman yang ada di Desa Pinge, kedua membuat menu, ketiga melakukan pelatihan memasak dan membuat minuman pembuka, keempat melakukan penataan penyajian makanan dan minuman, dan kelima melakukan testimoni kepada peserta event. Hasilnya makanan dan minuman tersaji dengan konsep green yang menggunakan bahan dari desa. Dua model sajian makanan dihasilkan yaitu Metegak dan Ketegak Agung. Para peserta event merasa senang dan puas terhadap makanan dan minuman yang disajikan. Dampak dari hasil ini bahwa pengelola pariwisata harus mempertahankan konsep penyajian makanan yang unik dan memiliki daya saing. Hasil ini juga memberikan kontribusi terhadap sustainable tourism melalui green food berbasis budaya di desa wisata. Kata kunci: green tourism, green event, green food, desa wisata pinge

The concept of green tourism is becoming a hot debate nowadays along with the development of tourism in the world. This concept promotes sustainability for economic, social, cultural and environmental interests. One of the tourism activities that uses green concept is "CULTIC". This is a tour package that teaches green culture based on local culture for international and national students. Pinge Village is one of the tourist villages located in Marga sub-district which has been the place of CULTIC implementation for many times. There is a problem in the presentation of green concept foods for the purpose of eating and drinking for the participants of the event. The food is presented very simple, and consequently the food is less appealing to taste. Another problem is the uniqueness of green food based on Pinge Village culture has not emerged yet. This problem can be solved through cooking and presenting training based on green concept of Pinge Village culture. Training activities conducted through five stages: firstly is identifying traditional food and ingredients in Pinge Village, secondly is making menu, thirdly is doing cooking training and making drink opening, fourthly is doing the presentation of food and beverage, and fifthly is doing testimony to the participants of the event. The result is food and drink which were presented with the concept of green using materials from the village. Two food serving medallions are Metegak and Ketegak Agung. The event participants were happy and satisfied with the food and drinks served. The impact of these results is that tourism managers must maintain the concept of serving a unique and competitive food. It also contributes to sustainable tourism through cultural-based green food in tourist villages. Keywords: green tourism, green event, green food, pinge tourism village