THE CHARACTERISTICS OF AYAM BETUTU IN DENPASAR AS AN EFFORT TO CONSERVE BALINESE CUISINE

Abstract

Ayam Betutu is a traditional Balinese dish well-known abroad. Even though it is well-known, it has different characteristics in Bali. Each region makes it with different characteristics. Considering those things, researchers were fascinated with exploring the characteristics of Ayam Betutu in one of the areas that is the busiest tourist destination in Bali, namely the municipality of Denpasar. The informants were culinary entrepreneurs of Ayam Betutu dishes in the municipality of Denpasar, Bali. Data were collected using observation, interview, and documentation methods, whereas qualitative data processing methods were conducted in four stages, namely data collection, data reduction, data display, and conclusion drawing/verification. In general, there are several types of Ayam Betutu dishes sold by culinary entrepreneurs in the municipality of Denpasar, namely Ayam Betutu Gilimanuk (Men Tempeh), Ayam Betutu Liku, and Ayam Betutu Pak Man. Ayam Betutu Gilimanuk or Men Tempeh, has a very spicy taste, using local chicken. Ayam Betutu Liku has the characteristic of using broiler chicken with a different cooking technique from Ayam Betutu Gilimanuk. The technique is that before the chicken is given spices, it is roasted first and then cooked over low heat so that the spices are absorbed, it has a very delicious taste and is different from Ayam Betutu in general, it causes the daily turnover of the Liku stall to reach 40 million - 120 million per day, located at Gandapura III Street, East Denpasar, whereas Pak Man's food stall sells Ayam Betutu Gilimanuk. It can be concluded that two characteristics of Ayam Betutu exist in the municipality of Denpasar, namely Ayam Betutu Gilimanuk (Men tempeh) which has a very spicy taste, and Ayam Betutu Liku which has a distinctive taste because it is grilled using coconut fiber.