RELATIONSHIP OF CONSUMER DESIRES TO CULINARY IN THE TOURISM AREA OF NUSA DUA, KUTA SELATAN, BADUNG

Abstrak

This experiment aims for the highest possible rank from culinnary in Nusa Dua tourism area, South Kuta, Badung, in which, mostly based on broiler chicken and beef. In contrary, not all tourist likes the traditional culinary product such as, babi guling or ayam betutu. This experiment uses non parametric design, which analyzed using Kruskal-Wallis. Variables measured using hedonic scale from panellist, such as; color, texture, taste, and smell, then processed in SPSS (Statistic Poduct System Solution). Result as follows, for taste, kebab is on the first place, followed by spaghetti and hamburger respectively (ranks; 9.30; 16.80; 20.40, respectively). The difference is very significant (P<0.01, R=9.598), it shows the corelation in between variables is very strong. For color, kebab also on the first place, followed by spagetthi and hamburger respectively (ranks; 9.75; 16.50; 20.35, respectively) the difference is significant (P<0.05, R=8.856), it shows the corelation in between variables is strong. For smell, hamburger is on the first place, followed by kebab and spaghetti respectively (ranks; 9.50; 17.30; 19.70, respectively). The difference is also significant (P<0.05, R=8.485), it shows the corelation in between variables is very strong.