Traces of Traditional Herbs and Ingredients in Wellness Beverages of Five-Star Resorts in South Bali

DOI

10.2991/978-94-6463-882-0_67How to use a DOI?

Keywords

Five Star Resorts; South Bali; Traditional Herbs and Ingredients; Wellness Tourism

Abstract

The growing global wellness tourism industry has created opportunities for luxury hospitality establishments to integrate traditional healing practices into contemporary service offerings. In Indonesia, traditional herbal beverages such as jamu and loloh have been used for centuries as natural remedies, representing significant cultural heritage with potential commercial applications. This research investigates the incorporation of traditional Balinese herbal ingredients in wellness beverage offerings within luxury resorts in southern Bali, specifically The St. Regis Bali Resort and The Laguna, a Luxury Collection Resort & Spa, Nusa Dua. The study aims to understand how traditional Indonesian herbal knowledge is adapted into luxury hospitality experiences while maintaining cultural authenticity. Using qualitative research methodology, data were collected through in-depth interviews with F&B managers and staff, plus document analysis of beverage formulations and service protocols. Triangulation techniques ensured a comprehensive understanding of integration processes. Findings reveal that contemporary wellness beverages successfully adapt traditional Indonesian recipes, incorporating indigenous herbs such as turmeric, aromatic ginger, tamarind, and pandanus alongside tropical fruits. These adaptations create complex flavor profiles appealing to international guests while preserving therapeutic properties. The research demonstrates the successful commercialization of traditional Indonesian healing practices within modern luxury hospitality, satisfying guests seeking authentic wellness experiences that combine local cultural traditions with contemporary wellness standards.

Copyright

© 2025 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - I Gde Agus Jaya Sadguna
AU  - I Komang Ardana
AU  - I Putu Sagita Jaya Utama
AU  - I Made Ojes Mahardika
AU  - Ni Komang Lilik Arikusuma
PY  - 2025
DA  - 2025/11/14
TI  - Traces of Traditional Herbs and Ingredients in Wellness Beverages of Five-Star Resorts in South Bali
BT  - Proceedings of the International Conference on Sustainable Green Tourism Applied Science - Social Applied Science 2025 (ICOSTAS-SAS 2025)
PB  - Atlantis Press
SP  - 587
EP  - 596
SN  - 2352-5398
UR  - https://doi.org/10.2991/978-94-6463-882-0_67
DO  - 10.2991/978-94-6463-882-0_67
ID  - Sadguna2025
ER  -