Sate Lilit Lindung Dan Sate Kakul Kuliner Tradisonal Langka Di Bali

Abstract

This study aims at describing: (1) the identification and inventory of satay lilit lindung and satay kakul, (2) Obtaining a way to revitalize the environment of their living resources (natural and biological), as the main rare type of ingredients. This type of research is descriptive analytical. The data collection techniques are interviews and literature study. The theory used are the theory of revitalization and marketing. The results showed that lindung and kakul both naturally live in the rice fields, and as food resources they contain high nutrition. The ingredients and the cooking methods of them are based on the traditional Balinese culinary. Revitalization needs to be done to protect the lindung and kakul habitats. It can be done by physical maintenance of the original environment as well as through cultivation. Support from all stakeholders is needed in order to increase the local awareness to their own culture, to generate their awareness to save the natural and biological resources. Keywords: Traditional Culinary, Rare, Satay, Bali