Model Of Developing Organic Rice Processing With Milk As Culinary Tourism Attraction

Abstract

People are starting to realize and implement a healthy lifestyle by consuming various types of nutritious foods. Indonesia has a variety of main food ingredients that are widely found and consumed by the community such as cassava, sweet potatoes, and corn. This is in line with the increasing consumption of organic rice because it is free from chemicals and has a high nutritional content. Sidan Tourism Village has the potential to develop traditional food/food typical of Gianyar Regency made from rice or processed rice, namely topot, nasi tepeng, tipat koples, nasi sela, rempeyek, jaja buntilan, and jaja matahari. Mentik Susu organic rice processed as one of the culinary tourism attractions is a conceptual model design based on the development objective of creating opportunities for tourism development in Gianyar Regency. Interpretive Structural Modeling (ISM) through the experts' choice approach is determined as the research method, with the role of 15 experts in it. The results of the study show that the model designed based on six elements is as follows: 1) Strategy related to program objectives, 2) Strategy related to program needs, 3) Strategy related to sectors affected by the program, 4) Strategy related to program constraints, 5) Strategy related to changes possible in the implementation of the revitalization program, and 6) Strategy related to institutions involved in the revitalization program policy.