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Esteemed for its culture, Bali has developed as a cultural based tourism destination. Traditional food is part of the Balinese culture and is the one of some tourism attribute in Bali. Through the traditional snack or commonly called as "JajananPasar”, the local community of Subagan Village which is a small village in Bali tries to make a commodification their Kembang Goyang traditional snack for the purpose to add economic value as a tourism product. Seeing these ongoing developments, this study to analyse the content of food dye that contained in KembangGoyang Traditional Snack of Subagan Village. This research to stress an aspect of the type of food dye is used in Kembang Goyang Traditional Snack which is related to food safety. As one of tourism product, this issue is crucial and quite essential to be researched. Using qualitative descriptive, this research was conducted by implementing in-depth interview and observation. The method of analysing qualitative descriptive data in a study is useful to develop a theory that has been built from the data that has

Analysis of Content Type of Dye in Kembang Goyang Traditional Snack in Subagan Village