Local Wisdom in Mitigating the Impact of Culinary Tourism on Seawater Quality in Serangan Village, Bali

Abstract

The development of culinary tourism in coastal areas contributes significantly to local economic growth but may also create environmental pressures, particularly on marine water quality. Serangan Village, Bali, as a growing coastal tourism destination, faces challenges in maintaining environmental quality due to increasing seafood-based culinary activities. This study aims to identify marine water quality conditions in Serangan Village and formulate local wisdom-based mitigation strategies. A descriptive quantitative approach was employed by collecting seawater samples from five representative locations around the culinary tourism area. Physical, chemical, and biological parameters were analyzed and compared with the marine water quality standards stipulated in Government Regulation of the Republic of Indonesia Number 22 of 2021. The results indicate that most parameters remain within acceptable standards; however, local pollution indicators such as floating waste, oil layers, elevated Biological Oxygen Demand (BOD), and ammonia concentrations were observed near culinary tourism activities. Local wisdom practices, including Tri Hita Karana, communal cooperation (gotong royong), customary regulations (awig-awig), and community-based environmental management, have significant potential as mitigation instruments to preserve coastal environmental quality. The integration of local values and modern environmental management is essential for achieving sustainable culinary tourism in Serangan Village.