Dampak Aktivitas Restoran Seafood Terhadap Kualitas Lingkungan Dan Ekosistem Pesisir Kedonganan Untuk Mewujudkan Pariwisata Berkelanjutan
Published:
2026-08-05Downloads
Abstract
This study examines the environmental impact of seafood restaurant activities on coastal quality in Kedonganan Beach, Bali, as an effort to support sustainable tourism. The research employed a descriptive qualitative approach through field observations, in-depth interviews with restaurant owners, managers, and tourists, as well as water quality analysis. The findings indicate that the environmental condition in the main culinary tourism zone remains relatively well maintained, supported by routine beach cleaning, visually clear waters, and minimal odor disturbances. However, restaurant activities generate both liquid and solid waste, although their impact is relatively micro and spatial. Fisheries activities were found to contribute more significantly to water turbidity and coastal waste accumulation. Restaurants have implemented several waste management practices, including septic tank systems, waste separation, organic waste utilization, and used oil collection. These practices reflect the application of environmental, social, and economic dimensions of sustainable tourism. This study contributes by showing that environmental pressures in coastal culinary destinations are multisource in nature and require integrated governance beyond tourism-sector management alone. The study highlights that maintaining a balance between economic activities and environmental management is essential for sustaining coastal culinary tourism.
Keywords:
Coastal tourism environmental impact Kedonganan Beach sustainable tourism waste managementReferences
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