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Nyelonding sebagai Instrumen Pembangunan Sosial: Model Pemberdayaan Generasi Muda Berbasis Seni Tradisional di Desa Adat Bayad, Kabupaten Gianyar Bali Ni Made Aristya Dianti; Anak Agung Ayu Arun Suwi Arianty; Luh Eka Susanti; Ida Bagus Soma Antara; Putu Sri Damayanti; Made Widya Paramitha
Abdimas Indonesian Journal Vol. 6 No. 1 (2026)
Publisher : Civiliza Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59525/aij.1634

Abstract

The digital era has changed the way young people interact with others. Many young people tend to be more individualistic and show less concern for their social environment. This condition has led to lower participation and weakened social capital in rural communities. This community service activity aims to empower young people through nyelonding activities as an instrument to strengthen social capital in the digital era. The program was carried out using a participatory approach, including initial observation, the formation of a Selonding music group, regular training sessions, and continuous assistance. The participants were village youths who were previously less active in social and cultural activities. The results show improvements in discipline, teamwork, responsibility, and self-confidence among the participants. In addition, nyelonding activities helped strengthen social relationships and increased care for the surrounding community. These findings indicate that traditional arts can be an effective medium for youth empowerment and social capital strengthening, while also contributing to the preservation of local culture in the digital era.
Pengaruh Kualitas Makanan dan Kualitas Pelayanan Terhadap Kepuasan Pelanggan di The Deck Restaurant and Bar, Hotel The ONE Legian Putu Tirtha Yea Marendra; Ida Bagus Soma Antara; Dika Pranadwipa Koeswriyono
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 5 No. 2 (2026): Jurnal Pariwisata dan Bisnis Internasional
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v5i2.1330

Abstract

Keberhasilan sebuah usaha kuliner sangat bergantung pada kapasitasnya dalam menjaga kepuasan konsumen, sebuah indikator yang menjadi tantangan bagi The Deck Restaurant and Bar di Hotel The ONE Legian. Penelitian kuantitatif deskriptif dengan desain kausal ini dilakukan untuk melihat bagaimana kepuasan pelanggan dipengaruhi oleh mutu hidangan serta pelayanan, baik secara terpisah (parsial) maupun serentak. Pengambilan data menggunakan kuesioner skala Likert kepada 102 orang terpilih dengan metode purposive sampling, yang selanjutnya diolah memakai analisis regresi linear berganda pada program SPSS. Temuan di lapangan menunjukkan bahwa secara parsial, variabel kualitas makanan terbukti memberikan dampak positif dan nyata dalam meningkatkan kepuasan konsumen (t = 4,519; {Sig.} = 0,000). Begitu pula dengan kualitas pelayanan yang menunjukkan pengaruh positif, signifikan, dan lebih dominan secara mandiri (t = 4,941; {Sig.} = 0,000). Jika dilihat secara bersamaan, kedua variabel tersebut terbukti memiliki peran penting dalam menciptakan kepuasan bagi para tamu (F = 26,200; {Sig.} = 0,000). Melalui angka koefisien determinasi, diketahui bahwa kombinasi kedua variabel ini mampu menjelaskan kepuasan pelanggan sebesar 33,3%, sementara 66,7% sisanya dipengaruhi oleh hal-hal lain di luar riset ini. Manajemen restoran direkomendasikan mengintensifkan standardisasi mutu hidangan serta hospitality staf demi mengunci loyalitas konsumen jangka panjang.
Co-Authors Arun Suwi Arianty, A. A. Ayu Dika Pranadwipa Koeswriyono Luh Eka Susanti Ni Made Aristya Dianti Paramitha, Made Widya Putu Sri Damayanti Putu Tirtha Yea Marendra