STRATEGI PENGEMBANGAN MAKANAN TRADISIONAL BERBASIS TEKNOLOGI INFORMASI SEBAGAI UPAYA PELESTARIAN SENI KULINER BALI
The objectives of the study in this first year: (a) searching the literature, and exploring the research team's experience with traditional Balinese dishes; (b) conducting tests of recipes from both literary and verbal prescriptions (inherited ancestors) in the Undiksha Culinary Production laboratory to obtain standard recipes; (c) create a Website about traditional Balinese dishes followed by uploading all recipes. The type of this research is survey research followed by experiment with data collection method through observation and panelist test to evaluate product quality. The results showed that: (1). The quality of staple food is typical of Bali, with good category which include: white rice, red rice, yellow rice Bali, rice sele bun moran, moran keladi, moran sele sawi, moran biu, moreng, ketupat Nasi, Belayag, Entil and pepper; (2) The quality of traditional Balinese side dishes with good category which include: Lawar red, white lawar, chicken tum, sausage, gerangasem, chicken betutu, satay, (3) The quality of traditional Balinese side dishes with good category which include: Jukut ares, jukut nangka, plecing gonda, plecing kangkung, urab kacang panjang, serombotan; (4) Balinese cake quality shows good categorized results which include: jaja bantal, jaja sumping waluh, klepon, (5). The quality of typical Balinese drink shows the results with good categories that include: es rujak kuud, es daluman, rujak uyah sera tabya, rujak manis. Furthermore all the recipes that have been produced through this research are uploaded to the website with the account: http://cokistrirakamarisiti.com. The researchers hope through the website socialization about traditional Balinese dishes.