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All Journal JKTP Akses: Jurnal Penelitian dan Pengabdian Kepada Masyarakat Universitas Ngurah Rai
Sutrisnawati, Ni Ketut
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STRATEGI PENGEMBANGAN PASAR SENGGOL KLUNGKUNG SEBAGAI DESTINASI WISATA KULINER DI BALI Saskara, I Ketut; Sutrisnawati, Ni Ketut
Akses: Jurnal Penelitian dan Pengabdian Kepada Masyarakat Universitas Ngurah Rai Vol 15 No 2 (2023)
Publisher : Universitas Ngurah Rai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70358/jurnalakses.v15i2.1141

Abstract

Klungkung is one of the districts in Bali that has various tourism potentials, one of which is culinary potential. One of the culinary destinations for the local community is Pasar Senggol. Pasar Senggol Klungkung is a traditional market that is open from the afternoon until the evening. In Pasar Senggol Klungkung, various types of traditional dishes are sold, such as Serombotan which is a culinary icon of Klungkung district, porridge, traditional snacks and other culinary delights. Pasar Senggol Klungkung has various potentials that can be developed as one of the culinary destinations in Bali. This study aims to find out how the strategy for developing Pasar Senggol Klungkung as a culinary tourism destination in Bali. This study uses a qualitative descriptive analysis technique. Primary data was obtained through direct observation to the research location and interviews with traders at the research location, while secondary data was obtained by conducting a literature study using references to several journals that matched the same topic. The data collected in the form of potential, opportunities, weaknesses and threats were analyzed using the SWOT Matrix method. The results of the study reveal that Pasar Senggol Klungkung has great potential to be developed as a culinary destination. Pasar Senggol is located in the heart of Klungkung city, in the area of the Puputan Klungkung monument and the Kertagosa tourist attraction. This market also offers Klungkung’s traditional food such as Serombotan and other traditional foods that have its own taste.
Analisis Potensi Ekowisata pada Obyek Wisata Air Terjun Kanto Lampo sebagai Upaya Konservasi Alam dan Pengembangan Ekonomi Lokal di Desa Beng, Gianyar - Bali Budiasih, Ni Gusti Ayu Nyoman; Anggreni, Ni Wayan; Sutrisnawati, Ni Ketut; Saskara, I Ketut; Purwahita, AAA Ribeka Martha
Akses: Jurnal Penelitian dan Pengabdian Kepada Masyarakat Universitas Ngurah Rai Vol 16 No 1 (2024)
Publisher : Universitas Ngurah Rai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70358/jurnalakses.v16i01.1245

Abstract

Obyek Wisata Air Terjun Kanto Lampo merupakan salah satu destinasi wisata alam yang berada di Desa Beng, Kecamatan Gianyar, Kabupaten Gianyar, Bali. Obyek wisata ini memiliki potensi ekowisata yang dapat dimanfaatkan untuk meningkatkan kesejahteraan masyarakat sekitar dan melestarikan lingkungan. Penelitian ini bertujuan untuk menganalisis potensi ekowisata pada obyek wisata tersebut dan memberikan arahan pengembangan ekowisata yang sesuai dengan prinsip-prinsip konservasi alam dan pengembangan ekonomi lokal. Metode yang digunakan dalam penelitian ini adalah metode deskriptif kualitatif dengan teknik pengumpulan data melalui observasi, wawancara, dan studi pustaka. Teori yang digunakan dalam penelitian ini adalah teori 1) Teori Ekowisata dan 2) Teori Pengembangan Ekonomi Lokal. Hasil penelitian menunjukkan bahwa obyek wisata Air Terjun Kanto Lampo memiliki potensi ekowisata yang tinggi, ditunjukkan oleh adanya daya tarik alam, budaya, dan sosial yang beragam dan menarik, serta dukungan aksesibilitas, fasilitas, dan pelayanan yang memadai. Namun, terdapat beberapa permasalahan yang menghambat pengembangan ekowisata, seperti rendahnya kualitas sumber daya manusia, dan belum optimalnya pengelolaan dan kerja sama antara pihak-pihak terkait. Oleh karena itu, penelitian ini merekomendasikan beberapa arahan pengembangan ekowisata, antara lain: meningkatkan kapasitas dan keterlibatan masyarakat dalam pengelolaan ekowisata, melakukan upaya konservasi lingkungan secara berkelanjutan, mengembangkan produk dan paket wisata yang berbasis pada kearifan lokal, memperkuat promosi dan pemasaran ekowisata, dan membangun jejaring dan kemitraan yang sinergis antara pemerintah, swasta, akademisi, dan masyarakat.
PROSEDUR PEMBAYARAN UTANG KEPADA VENDOR OLEH ACCOUNT PAYABLE DI ADIWANA HOTELS & RESORTS Sutrisnawati, Ni Ketut; I Made Agus Deprianto; Ni Gusti Ayu Nyoman Budiasih
Jurnal Kajian dan Terapan Pariwisata Vol 5 No 1 (2024): November Issue
Publisher : LEMBAGA PENELITIAN DAN PENGABDIAN KEPADA MASYARAKAT AKADEMI PARIWISATA DENPASAR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53356/diparojs.v5i1.94

Abstract

The accounting department, especially accounts payable, plays an important role in keeping the hotel's operations running smoothly. One of those roles is to establish good cooperative relationships with external parties of the hotel, namely vendors. Adiwana Hotel & Resorts is a hotel located in Ubud, Bali. One of the efforts made by Adiwana Hotel & Resorts to create good cooperation with vendors is to implement a good debt payment procedure between the hotel, Adiwana Hotel & Resorts, and the vendors. The debt payment process that follows the procedure will smoothen operations at Adiwana Hotel & Resorts. This research aims to analyze the debt payment procedures to vendors by accounts payable at Adiwana Hotels & Resorts. Data were obtained through observation, interviews, and documentation, then analyzed using qualitative descriptive methods. The procedure for debt payment to vendors at Adiwana Hotels & Resorts begins with the purchasing process, followed by receipt, and concludes with the payment process to the vendor. The debt payment process is handled by the accounting department, which involves the purchasing, receiving, and payment sections. The debt payment process requires documents including Purchase Requisition, Purchase Order, Receiving Report, Sales Invoice, Tax Invoice, Bank Payment Voucher, and Receipt. Good cooperation is required between sections in the accounting department and other departments involved in purchasing and receiving goods so that the necessary documents can be completed on time, allowing debt payments to be carried out according to procedure.
PEMBUATAN ECO ENZYM SEBAGAI UPAYA PENGELOLAAN LIMBAH ORGANIK DI THE JAYAKARTA SUITE KOMODO FLORES Sutrisnawati, Ni Ketut; Saskara, I Ketut; Budiasih, Ni Gusti Ayu Nyoman; Ardiasa, I Ketut
Akses: Jurnal Penelitian dan Pengabdian Kepada Masyarakat Universitas Ngurah Rai Vol 14 No 2 (2022): Jurnal Akses Desember 2022
Publisher : Universitas Ngurah Rai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70358/jurnalakses.v14i2.959

Abstract

The growth of the tourism sector brings various impacts, both positive and negative for an area. The multiplier effect of tourism development is believed to have a positive impact, one of which is an increase in the economy of an area. The development of the tourism sector in general will follow the growth of tourism facilities such as hotels and restaurants so as to create jobs for the community. However, the development of tourism also has a negative impact that can threaten human life, namely environmental pollution. Waste generated by hotels and restaurants can pollute the environment and can have a negative impact on human health. This industrial waste can cause pollution and can be a hotbed for germs and disease. For this reason, efforts need to be made to minimize the negative impact of industrial waste by carrying out 3 R's (Reduce, reuse, recycle). This research took place at the Suite Hotel Jayakarta Labuan Bajo. This hotel is one of the hotels chosen as a place to stay for tourists who travel to Labuan Bajo. This study uses a qualitative descriptive analysis technique. Primary data was obtained through direct observation at the research location and interviews with related parties. From the observation, it is known that The Jayakarta Suite Komodo Flores Labuan Bajo produces organic and inorganic waste. One of the recycling efforts made to overcome environmental pollution from the waste produced is to process organic waste into eco-enzymes. Eco-enzyme is a liquid resulting from the fermentation of organic waste in the form of skins and pulp of fruits and vegetables. Eco enzyme has various benefits including as a versatile washing fluid, as a fertilizer, as a liquid pest repellent.
UPAYA PEMULIHAN SEKTOR PARIWISATA DI TENGAH PANDEMI COVID 19 Sutrisnawati, Ni Ketut; Budiasih, Ni Gusti Ayu Nyoman; Ardiasa, I Ketut
Jurnal Kajian dan Terapan Pariwisata Vol 1 No 1 (2020): Terbitan Bulan November
Publisher : LEMBAGA PENELITIAN DAN PENGABDIAN KEPADA MASYARAKAT AKADEMI PARIWISATA DENPASAR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53356/diparojs.v1i1.21

Abstract

The tourism sector is a very important sector for the people of Bali. Although the Bali region consists ofagricultural land, dry land and waters such as beaches, lakes and rivers, most Balinese depend their livelihoodson the tourism sector. Pandemic Covid -19 give a deep impact to all sectors including the tourismsector. Corona virus which is very dangerous to human health has infected millions of people around the world. The spread of the Corona virus through interactions with infected people is the reason of why socialdistance, as well as suggestions for activities at home policies made to prevent the domino effect and severthe spread of this virus. Slowly but surely the pandemi hit the tourism sector. The absence of foreign touristvisits and lockdown in some areas in Indonesia has caused tremendous impacts to tourism sector. Hotelswith 0% occupancy are temporary closed. Employees of hotels, travel and touristbusinesses, restaurantsand other sectors were laid off and most lost their jobs. The collapse of the tourism sector in Bali causedthe decline of the Balinese economy. Not only workers in the tourism sector, but farmers who supply theiragricultural products to hotels and restaurants, fishermen who sell their fish catches to hotels, as well asmedium (MSME) especially those who produce souvenirs are affected. This certainly should not be allowedto continue protracted because it will affect the continuation of life of the Balinese people. This study aimsto determine the impact caused by COVID-19 on the tourism sector along with the efforts that can be madeto restore tourism in an effort to restore the economy of the Balinese people so that Balinese people cancontinue their lives as before.
Strategi Pengembangan Pasar Tradisional sebagai Daya Tarik Wisata di Kota Denpasar Bali: Study Kasus Pasar Kumbasari Sutrisnawati, Ni Ketut; A.A.A Ribeka Martha Purwahita; I Ketut Saskara; A.A. Sagung Ayu Srikandi Putri; Putu Bagus Wisnu Wardhana
Jurnal Kajian dan Terapan Pariwisata Vol 2 No 1 (2021): November Issue
Publisher : LEMBAGA PENELITIAN DAN PENGABDIAN KEPADA MASYARAKAT AKADEMI PARIWISATA DENPASAR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53356/diparojs.v2i1.45

Abstract

The development of tourism on the island of Bali which is the largest foreign exchange contributor for Indonesia has not been able to provide significant economic benefits for the Balinese people. This can be seen from the increasing number of poor people in Bali covering urban and rural areas from 2012 to 2020, before the tourism sector experienced a significant decline due to the CORONA Virus pandemic. Based on these conditions, it is necessary to develop tourism which prioritizes improving the economy of the local Balinese community by involving local communities directly in tourism development. One of them is by developing traditional markets as a tourist attraction. The reason is because traditional markets are places for buying and selling transactions from all levels of society in Bali. In addition, the development of traditional markets into tourist attractions is expected to be able to compete with the increasing number of modern markets in Bali. The research location chosen is Kumbasari Market which is located in the city of Denpasar. Kumbasari is one of the biggest traditional markets in Bali and currently in the process of renovation. Before the pandemic Covid-19 spread in Bali, Kumbasari was open for 24 hours and became a place to earn a living for hundreds of people of Bali. This development strategy using SWOT analysis (Strengths, Weaknesses, Opportunities, Threats). Internal and external factors before renovation analyzed to find various conditions whether it be shortcomings / weaknesses, threats, opportunities and strengths. This can be considered in efforts to improve the quality of the market, so it could be a place worth a visit for both local and foreign tourist so as to provide the maximum benefit for the economic improvement of the people of Bali.
Pelestarian Tradisi Petirtaan Kanto Lampo sebagai Strategi Pengembangan Pariwisata Budaya Berkelanjutan di Desa Beng, Gianyar Ni Gusti Ayu Nyoman Budiasih; Sutrisnawati, Ni Ketut; I Ketut Ardiasa; I Wayan Wijayasa; A. A. Sagung Ayu Srikandi Putri
Jurnal Kajian dan Terapan Pariwisata Vol 5 No 2 (2025): Mei Issue
Publisher : LEMBAGA PENELITIAN DAN PENGABDIAN KEPADA MASYARAKAT AKADEMI PARIWISATA DENPASAR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53356/diparojs.v5i2.97

Abstract

Kanto Lampo Petirtaan in Beng Village, Gianyar, is a sacred site that holds profound spiritual significance in Balinese Hindu tradition, serving as an important location for the melukat (spiritual purification) ritual and the collection of holy water (amertha), while simultaneously developing into a cultural tourism destination. This study aims to examine the role of the petirtaan in preserving local cultural traditions and its contribution to the development of sustainable cultural tourism. A descriptive qualitative approach was employed, involving observation, interviews, and literature review. The main theoretical used cultural heritage preservation theory, sustainable cultural tourism theory, and community-based tourism theory. The findings reveal that Petirtaan Kanto Lampo not only sustains spiritual values but also serves as a model of integrating cultural preservation with community-based management. Key strategies include the zoning of sacred and profane areas and educating visitors, emphasizing that strengthening local capacity and safeguarding sacred values are crucial for sustainable cultural tourism. Furthermore, the study demonstrates a synergy between cultural preservation and sustainable tourism development, despite challenges related to management, commercialization, and environmental pressure. The findings reaffirm the critical role of strengthening community-based tourism frameworks as a sustainable approach to mediating the tension between cultural sacredness and the shifting expectations of tourists in the modern era.
ANALISIS TINGKAT KEPUASAN TAMU TERHADAP PELAYANAN HOUSEKEEPING BERDASARKAN ONLINE CUSTOMER REVIEWS DI GRANDMAS PLUS HOTEL SEMINYAK Sutrisnawati, Ni Ketut; Meciliana Merlin; Ida Bagus Nyoman Bala Putra; Ni Gusti Ayu Nyoman Budiasih
Jurnal Kajian dan Terapan Pariwisata Vol 6 No 1 (2025): November Issue
Publisher : LEMBAGA PENELITIAN DAN PENGABDIAN KEPADA MASYARAKAT AKADEMI PARIWISATA DENPASAR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53356/diparojs.v6i1.115

Abstract

This study was conducted to analyse guest satisfaction levels with housekeeping services based on online customer reviews at Grandmas Plus Hotel Seminyak. Fierce competition in the tourism sector poses a challenge for industry players to continue providing quality services in order to create customer satisfaction. Customer satisfaction is a barometer of a company's success, in this case the hospitality industry, in meeting consumer needs and desires. Customer satisfaction can build and maintain the long-term stability of a business and provide profits and success for the business. The more consumers who are satisfied, the more opportunities there are for the hotel's success. Meanwhile, dissatisfied consumers can damage the reputation or image, which can have an impact on the hotel's business continuity. The research method used is descriptive qualitative, focusing on customer reviews related to the duties and responsibilities of the housekeeping department. Guest review data was collected from January 2025 to June 2025 through documentation methods sourced from several widely used online travel agent platforms and easy access to consumer reviews. The results of the study show that several online travel agent platforms gave excellent ratings, but there were complaints related to cleanliness as one of the tasks of the housekeeping department. These comments need to be analysed to identify the factors that cause guest satisfaction and dissatisfaction, especially in the housekeeping department. With this analysis, it is hoped that there will be an improvement in service so that guest satisfaction is maintained and solutions can be found to the problems that arise. Thus, it is hoped that the Grandmas Plus Seminyak Hotel will remain superior and able to compete amid increasingly fierce competition.
Co-Authors A. A. Sagung Ayu Srikandi Putri A.A. Sagung Ayu Srikandi Putri A.A.A Ribeka Martha Purwahita Anggreni, Ni Wayan Ardiasa, I Ketut I Gusti Ayu Nyoman Budiasih I Ketut Ardiasa I Ketut Saskara I Made Agus Deprianto Ida Bagus Nyoman Bala Putra Meciliana Merlin Purwahita, AAA Ribeka Martha Putu Bagus Wisnu Wardhana Saskara, I Ketut Wijayasa, I Wayan