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Integrating Sad Kerthi local wisdom in the development of Tista Tourism Village toward sustainable tourism Rosvita Flaviana Osin; I Made Bayu Wisnawa; I Wayan Agus Anggayana
Bahasa Indonesia Vol 6 No 1 (2026): APRIL 2026
Publisher : School of Tourism, Universitas Ciputra Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37715/jtce.v6i1.6171

Abstract

Sustainable tourism development in Bali after being hit by floods requires an approach that integrates local wisdom to maintain a balance between economic development, cultural preservation, and environmental sustainability. This study discusses the integration of Sad Kerthi, a fundamental concept of Balinese local wisdom, in the development of Tista Tourism Village in Tabanan Regency as a model of sustainable tourism based on local culture. Through a qualitative approach with observation and interview methods with the Government, Village Head, and local communities, this study explores how Sad Kerthi principles are integrated in the planning and management of tourism villages. The results show that the integration of Sad Kerthi values has contributed significantly to environmental preservation, local community empowerment, and improving the quality of tourist experience. The application of Sad Kerthi is manifested in several aspects of tourism development, namely community participation in the decision-making process, preservation of cultural ceremonies and rituals, environmental conservation efforts, and a human-centered development approach. These findings indicate that the Sad Kerthi framework provides a sustainable model for tourism development in Balinese villages, which balances economic benefits with cultural integrity and environmental management.
The Influence of Balinese Cocktail and Liquor-Based Beverage International Innovation on Guest Buying Interest at 69 Bar & Resto Kuta Bali: Pengaruh Inovasi Internasional Cocktail serta Minuman Berbasis Arak Bali terhadap Minat Beli Tamu di 69 Bar & Resto Kuta Bali Widnyana, Gede Rico Hardiana; Wisnawa, I Made Bayu; Anggreni, Ni Putu Yunik
JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA Vol. 5 No. 1 (2026): JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA
Publisher : LPPM Universitas Dhyana Pura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36002/jd.v5i1.5485

Abstract

The intense competition in the food and beverage industry in Kuta, Bali, requires continuous product innovation to sustain consumer purchase intention. This study aims to analyze the effect of International Cocktail Innovation (X₁) and Balinese Arak-Based Beverages (X₂) on Guest Purchase Intention (Y) at 69 Bar & Resto Kuta Bali. A quantitative associative approach was employed, involving 80 respondents selected through purposive sampling from a population of 87,087 guests over the period of January 2025–January 2026. Data were collected using a Likert-scale questionnaire and analyzed with multiple linear regression via SPSS 26. The results revealed that both international cocktail innovation (t = 3.944, p < 0.05) and Balinese arak-based beverages (t = 3.396, p < 0.05) have a positive and significant partial effect on purchase intention. Simultaneously, the two variables significantly influence purchase intention (F = 48.997, p < 0.05). The coefficient of determination (R²) of 0.560 indicates that 56% of purchase intention variance is explained by these two variables, with international cocktail innovation being the dominant factor. These findings suggest that combining modern mixology techniques with local wisdom in the form of Balinese arak can effectively enhance consumer appeal and experience. The study recommends strengthening bartender storytelling skills and promoting experience-based marketing to further increase competitiveness.
Unlocking Loyalty: The Power of Local Culture in Bali Tourism I Ketut Putra Suarthana; I Made Bayu Wisnawa; Ni Luh Putu Agustini Karta; Karunavani Sarukunaselan
Jurnal Kajian Bali (Journal of Bali Studies) Vol. 14 No. 2 (2024): Reclaiming Cultural Heritage
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JKB.2024.v14.i02.p09

Abstract

This article examines the influence of local culture on tourist loyalty, focusing on a case study in Bali, Indonesia. Through a quantitative approach, this study uses structural equation modelling (SEM) with smart partial least squares (PLS) to analyse data from a survey involving 276 tourists. This study identifies and measures the direct impact of two independent variables, namely local ‘cultural richness’, and ‘cultural interaction’, on destination loyalty, with ‘tourist satisfaction’ as the mediating variable and ‘previous travel experience’ as the moderating variable. The results show that local cultural richness and cultural interaction have a significant influence on tourist satisfaction, which in turn affects destination loyalty. Nonetheless, previous travel experience has proven not to moderate the relationship between tourist satisfaction towards destination loyalty (? = -0.021). These findings provide valuable insights for destination managers and policymakers in developing marketing strategies that focus on local culture to increase tourist loyalty.
Dimensi Brand Loyalty Bali sebagai Destinasi Wisata bagi Wisatawan Nusantara pada Masa Pandemi Covid-19 I Made Bayu Wisnawa
Jurnal Kajian Bali (Journal of Bali Studies) Vol. 11 No. 1 (2021): Volume 11 No. 1. April 2021
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JKB.2021.v11.i01.p02

Abstract

Brand loyalty is a long-term strategy to gain a competitive advantage in tourist destinations during the Covid-19 Pandemic era, which demands more efforts for destination managers to survive. On the other hand, the dimensions used to measure brand loyalty cannot yet be agreed upon because of the complexity and diversity of perceptions. The purpose of this study was to determine: (i) the dimensions of Bali brand loyalty as a tourist destination; (ii) the efforts made to develop tourism in Bali during the Covid-19 Pandemic. This research uses a quantitative approach supported by qualitative. To test the construct of brand loyalty, the confirmatory factor analysis (CFA) technique was used with the AMOS program version 24. There were 120 respondents with the criteria that they had visited a tourist attraction in Bali at least twice. The results showed that: (i) the construct of brand loyalty is supported by cognitive, affective, conative and behavioural dimensions, where the dimension of behaviour plays a dominant role; (ii) efforts can be made by disciplined application of health protocols and promotion through social media.
Penerapan Teknik Pengendalian Food Cost Untuk Mengurangi Pemborosan Bahan Baku pada Pastry di Padma Resort Legian Kuta Bali Anggreni, Ni Made Dwi Puspita; Wisnawa, I Made Bayu; Rusmiati, Ni Nyoman
Ekodestinasi Vol. 4 No. 1 (2026): EKODESTINASI: Jurnal Ekonomi, Bisnis, dan Pariwisata
Publisher : CV Global Research Publication

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59996/ekodestinasi.v4i1.1003

Abstract

The hospitality industry requires effective cost control to maintain operational efficiency, particularly in the Food and Beverage department. The pastry section is highly vulnerable to waste due to its use of high-cost and perishable raw materials. This study aims to analyze the implementation of food cost control techniques to reduce raw material waste in the Pastry Department at Padma Resort Legian, Bali. This research uses a qualitative descriptive approach with field research methods. Data were collected through observation, interviews, and documentation involving pastry staff, supervisors, and cost control personnel. The results show that food cost control techniques have been applied through standard recipes, portion control, inventory management using forecasting and FIFO methods, variance analysis, and waste monitoring. However, several obstacles were identified, including human error, inconsistent implementation of SOPs, inadequate procurement specifications, and unstable storage conditions. To overcome these challenges, the department implemented corrective actions such as waste tracking systems, yield optimization, improved coordination, and regular staff briefings. Overall, the implementation is effective but requires stronger consistency and supervision to achieve optimal efficiency.
Co-Authors Adi, I Ketut Yudana Anak Agung Ketut Sriasih Anak Agung Ratih Wijayanti Anak Agung Ratih Wijayanti Ananda, Komang Dean Andreananda, I Gede Haldi Anggreni, Ni Made Dwi Puspita Arief Nugraha Utomo Aruan, Agnesia Margareth Ayu Putu Dyah Arya Dewi Danuarta, I Wayan Deny Dewi Irwanti, Ni Ketut Dewi, Ayu Putu Dyah Arya Dewi, Kadek Ayu Novita Dwiyanti, Ni Kadek ERNA ZULAENI WILES Fitri, Anak Agung Ayu Angelina Gayatri, I Gusti Agung Sasih Gayatri, Ni Luh Puspa Giri, I Made Agung Prawira Grilo dos Santos, Colly Gusti Ayu Mahanavami I Dewa Made Arik Permana Putra I Dewa Made Arik Permana Putra I Gede Cahyadi Putra I Gede Wahyu Adi Satriawan I Gusti Agung Bagus Widiantara I Gusti Agung Pradnyana Jaya I Gusti Agung Sasih Gayatri I Gusti Ayu Mahanavami I Ketut Budiasa I Ketut Putra Suarthana I Ketut Putra Suarthana I Ketut Sutapa I Ketut Sutapa I Made Agung Rai Antara I Made Astrama I Made Gede Darma Susila I Made Suwitra Wirya I Nengah Aristana I Nengah Sandi Artha Putra I Nengah Subadra I Nyoman Suarjaya I Putu Bagus Andhy Putra I Wayan Agus Anggayana I Wayan Edi Arsawan I Wayan Kartimin I Wayan Tantra Ida Ketut Kusumawijaya Jaya, I Gusti Agung Pradnyana Jumiati, Kadek Ari Kadek Ayu Novita Dewi Kardana, I Ketut Karunavani Sarukunaselan Karunavani Sarukunaselan Komang Dean Ananda Komang Shintiya Nita Kristiana Putri Komang Sudarsana Kurniawati, Nuning Made Hedy Wartana Mahendra, I Putu Ariska Marbun, Saorta Mark de Jong Megawati, Ni Ketut Ratna Muhammad Fadhil Ikhsan Nanda, Dimas Dwi Ngadha, Maria Triquerta Ni Kadek Dwiyanti Ni Ketut Dewi Irwanti Ni Ketut Ratna Megawati Ni Luh Putu Agustini Karta Ni Luh Putu Agustini Karta Ni Luh Wayan Sayang Telagawathi Ni Made Ernila Junipisa Ni Made Hartini Ni Made Pramita Dewi Ni Nyoman Arini Ni Nyoman Nidya Trianingrum Ni Nyoman Rusmiati Ni Putu Yunik Anggreni Ni Wayan Mekarini Noviantini Jehabu, Florentina Putra, Putu Guntur Pramana Putu Agus Prayogi R. Sapto Hendri Boedi Soesatyo RADITYA, I PUTU TIANA RADITYA Rosvita Flaviana Osin Rusmiati, Ni Nyoman Sari, Ni Putu Eka Satriawan, I Gede Wahyu Adi Suarjaya, I Nyoman Sudarsana, Komang Sugita, I Wayan Sulistiyo Adi Joko Saharjo Sulistyoadi Joko Saharjo Sumerta, I Ketut Eli Suthanaya, Putu Bagus Suwitra Wirya, I Made Tristianty, Tristianty Utomo, Arief Nugraha Wibawa, I Wayan Sucipta Widari, Dewa Ayu Diyah Sri Widiani, Desak Made Widnyana, Gede Rico Hardiana Wulandari, Pande Putu Yuni , Luh Ketut Herindiyah Kartika