Sustainable Utilization of “Arak Bali”; Processing It into Liqueur as Base Stuff for Food and Beverage Production

Abstract

Tourism should properly be studied through the approach of social science, particularly cultural science, closely connected to economics and its impact on environment. As an important industry with its contribution to the prosperity of the society, gastronomy can be the right alternative to be developed in a destination to strengthen its position against its competitors at the global level. For that purpose the study on tourist‟s motivation in relation to culinary products becomes essential. Hotel as a place that accommodates the tourist‟s needs and wants should provide not only accommodation but also food, for the production of which the hotel needs certain innovation in utilizing local stuffs in the production food and beverage. This has become the background for this collaborative research between the Politeknik Negeri Bali and St. Regis Resort Bali focusing on the production of liqueur based on the utilization of local stuffs (raw materials), which can in turn be used as the based stuff for food and beverage production. This research aims at identifying the right local stuffs for the production of liqueur. Using soft system methodology (SSM) in its analysis this study found that pineapple is the most suitable local stuff for the production of liqueur for the reason that it is neutral in taste and available all year round.