Analysis of the Potential for Sustainable Development Based Food Products to Support Tourism Fisheries and Economic Community in the Province of Bali

Muhammad Marzuki, Sunarpi Sunarpi, Amiruddin Amir, Muhammad Ridwan

Abstract


This study aims to understand index value and the status of sustainability the potency advancement food products based on fisheries to support the program tourism the action plan for accelerated and expansion of economic development in the Bali Province. Analysis index and sustainability management status food products based on fisheries (existing condition) every dimension do with this multidimensional approach scaling (MDS) to technique ordinary modified from the program raffish. The results of the analysis multi-deme si about the status of sustainability the development of food products based on fisheries Earth Easth Nusa province showing that the index continued to the development of food products based on fisheries 51,70 status of the show ”Sustainable Enough”. The development of food products based on fisheries to ensure that tourism and economic community in the Bali necessary policy interventions with the order priority in the economic dimension index value 42.29, technology index value 50.09, and social dimension index value 58,05. Policy interventions can be implemented towards indicator own value leverage high to can increase index value and status sustainability on each dimension.


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DOI: https://doi.org/10.5296/emsd.v6i2.8554

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