The Uniqueness and Originality of the Serombotan as Tourism Balinese Traditional Culinary

Dewa Putu Oka Prasiasa

doi:10.55927/fjas.v5i9.122

Authors

Dewa Putu Oka Prasiasa Universitas Dhyana Pura

DOI:

https://doi.org/10.55927/fjas.v5i9.122

Keywords:

Serombotan, Traditional Culinary, Culinary Tourism, Gastronomy, Balinese Food

Abstract

This study aims to examine the uniqueness, originality, authenticity, and diversity of serombotan as a Balinese traditional culinary tourism product. A mixed-method approach was employed using qualitative descriptive analysis supported by quantitative data. The research focused on four concepts: uniqueness based on characteristics and preparation methods, originality based on raw material authenticity, authenticity based on culinary experience, and diversity based on ingredient variations. Data were collected from 30 serombotan traders in Semarapura, Klungkung. The results revealed that the uniqueness of serombotan lies in bitter melon, round eggplant, and traditional spices (sambel nyuh, peanut sauce, and uyah sere limo). However, its originality has shifted due to the use of ingredients from outside Klungkung and abroad. The findings highlight the importance of preserving traditional culinary identity in tourism development.

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