Desa Sidetapa

Abstract:
The local culinary industry has excellent potential to attract tourists but needs
more attractive packaging and effective marketing strategies. This research aims
to discover how THK-based packaging design can influence consumer
perceptions and purchasing decisions regarding tourism products in Bali and
the challenges faced in implementing THK-based packaging. The research uses
qualitative methods to understand how the Tri Hita Karana (THK) principles
can be integrated into tourism products and how this influences the tourist
experience. In-depth interviews can be conducted with relevant stakeholders,
such as tourism product developers, marketers and tourists. Through
interviews, researchers can understand their perceptions and experiences
regarding the implementation and impact of THK in tourism products. In this
research, an ethnographic study was also carried out, which involved
participatory observation at Bali tourist locations. It will help researchers gain
insight into daily interactions between tourists, local communities and the
environment. This method helps to see how THK principles are integrated into
daily practice and how they influence the tourist experience. This method
discovered several Balinese culinary product designs, such as food and drinks,
that combine the Tri Hita Karana (THK) principles. The Packaging of Culinary
products in the form of food and drinks sold around tourist attractions and
souvenir shops not only offers uniqueness but also imbues tourists with values
rooted in Balinese culture.

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