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All Journal Jurnal Penelitian dan Pengembangan Sains dan Humaniora (JPPSH) Journal of Educational Research and Evaluation Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management BINA CIPTA
Kusumaningrum, Ni Ketut Veri
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Humanities Education Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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THE STUDY OF FEMINISM IN THE NOVEL NAYLA BY DJENAR MAESA AYU Kusumaningrum, Ni Ketut Veri; Rasna, I Wayan; Artawan, Gde
Jurnal Penelitian dan Pengembangan Sains dan Humaniora Vol 3, No 1 (2019): April
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (447.626 KB) | DOI: 10.23887/jppsh.v3i1.17361

Abstract

This research aims to determine (1) the narrative structure of novel Nayla by Djenar Maesa Ayu, (2) the role of women figure in the novel Nayla by Djenar Maesa Ayu, (3) the struggle of women figure in the novel Nayla by Djenar Maesa Ayu. This research uses feminism study with qualitative research. The data was collected by using library research. The library method was used at finding out the data in the novel Nayla by Djenar Maesa Ayu and in other literature which supports this research. The analyzed data are narrative structure, the role of women figure and the struggle of women figure in the novel Nayla by Djenar Maesa Ayu. The data were analyzed through the stage of reduction, presentation and data collection. The subject of this research is the novel Nayla by Djenar Maesa Ayu, the object of this research is the narrative structure, the role of women figure and the struggle of women figure in the novel Nayla by Djenar Maesa Ayu. The result of this research refers to (1) The Narrative structure in the novel Nayla by Djenar Maesa Ayu was include figure, characterization, plot and background. (2) The role of women figure in the novel Nayla by Djenar Maesa Ayu was found in the social domain, domestic and public. (3) The struggle of women figure in the novel Nayla by Djenar Maesa Ayu was manifested by struggling in maintaining in the status as women, the struggle in maintaining the gender. The form of feminism was described in the novel Nayla as never surrender, not dependent to the parents, and behaves deviate. Novel Nayla to present the relationship of gender that leads to a superior. Novel Nayla as the main character show business to make a women who has the dignity of which is equivalent to the men. Based on the results of analysis and advice for women in order to improve the quality of the field of education, domestic, and the public so that gender equality can be achieved.
Mixed Codes in Mindy Cake & Cookies Recipe Book by Mindy Mot Kusumaningrum, Ni Ketut Veri
Journal of Education Research and Evaluation Vol 4, No 4 (2020)
Publisher : LPPM Undiksha

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (289.48 KB) | DOI: 10.23887/jere.v4i4.29100

Abstract

This study aims to find out understanding and analyzing the forms of code mixing, the types and factors of code mixing happened in this book was written by Mindy Mot. The technique of data collection used literate study. The method of this research used descriptive qualitative method. The object of this research is “The Mindy Cake & Cookies” as a recipe book written by Mindy Mot. The result showed that there were words and phrases form of code mixing in the recipe book “Mindy Cake & Cookies” by Mindy Mot. The type of code mixing in this book was named as code mixing out. In this book, there was no mixed code found because Mindy Mot did not insert the regional languages in her book. The writing of the recipe book used Indonesian which was inserted into English therefore it was found an only code mixing out. The factors caused the mixing of codes in “Mindy Cake & Cookies” recipe book by Mindy Mot are the perception of the author’s language background, language dominance, language attitude, psycholinguistic motivation, commercialization for the target market. 
THE STUDY OF FEMINISM IN THE NOVEL NAYLA BY DJENAR MAESA AYU Kusumaningrum, Ni Ketut Veri; Rasna, I Wayan; Artawan, Gde
Jurnal Penelitian dan Pengembangan Sains dan Humaniora Vol. 3 No. 1 (2019): April
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (447.626 KB) | DOI: 10.23887/jppsh.v3i1.17361

Abstract

This research aims to determine (1) the narrative structure of novel Nayla by Djenar Maesa Ayu, (2) the role of women figure in the novel Nayla by Djenar Maesa Ayu, (3) the struggle of women figure in the novel Nayla by Djenar Maesa Ayu. This research uses feminism study with qualitative research. The data was collected by using library research. The library method was used at finding out the data in the novel Nayla by Djenar Maesa Ayu and in other literature which supports this research. The analyzed data are narrative structure, the role of women figure and the struggle of women figure in the novel Nayla by Djenar Maesa Ayu. The data were analyzed through the stage of reduction, presentation and data collection. The subject of this research is the novel Nayla by Djenar Maesa Ayu, the object of this research is the narrative structure, the role of women figure and the struggle of women figure in the novel Nayla by Djenar Maesa Ayu. The result of this research refers to (1) The Narrative structure in the novel Nayla by Djenar Maesa Ayu was include figure, characterization, plot and background. (2) The role of women figure in the novel Nayla by Djenar Maesa Ayu was found in the social domain, domestic and public. (3) The struggle of women figure in the novel Nayla by Djenar Maesa Ayu was manifested by struggling in maintaining in the status as women, the struggle in maintaining the gender. The form of feminism was described in the novel Nayla as never surrender, not dependent to the parents, and behaves deviate. Novel Nayla to present the relationship of gender that leads to a superior. Novel Nayla as the main character show business to make a women who has the dignity of which is equivalent to the men. Based on the results of analysis and advice for women in order to improve the quality of the field of education, domestic, and the public so that gender equality can be achieved.
Mixed Codes in Mindy Cake & Cookies Recipe Book by Mindy Mot Kusumaningrum, Ni Ketut Veri
Journal of Education Reseach and Evaluation Vol 4 No 4 (2020): November
Publisher : LPPM Undiksha

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (289.48 KB) | DOI: 10.23887/jere.v4i4.29100

Abstract

This study aims to find out understanding and analyzing the forms of code mixing, the types and factors of code mixing happened in this book was written by Mindy Mot. The technique of data collection used literate study. The method of this research used descriptive qualitative method. The object of this research is “The Mindy Cake & Cookies” as a recipe book written by Mindy Mot. The result showed that there were words and phrases form of code mixing in the recipe book “Mindy Cake & Cookies” by Mindy Mot. The type of code mixing in this book was named as code mixing out. In this book, there was no mixed code found because Mindy Mot did not insert the regional languages in her book. The writing of the recipe book used Indonesian which was inserted into English therefore it was found an only code mixing out. The factors caused the mixing of codes in “Mindy Cake & Cookies” recipe book by Mindy Mot are the perception of the author’s language background, language dominance, language attitude, psycholinguistic motivation, commercialization for the target market. 
EKSPLORASI BAHASA DAN BUDAYA LOKAL JATILUWIH HAISI COLLEGE INTERNATIONAL EXCHANGE PROGRAM XIAMEN NANYAN UNIVERSITY P.R. CHINA Kusumaningrum, Ni Ketut Veri; Dinar Sukma Pramesti
BINA CIPTA Vol 4 No 1 (2025): BINA CIPTA
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/binacipta.v4i1.63

Abstract

Pelestarian bahasa dan budaya lokal menghadapi tantangan signifikan di era globalisasi, termasuk risiko kepunahan bahasa daerah dan berkurangnya generasi penutur aktif. Penelitian ini bertujuan mendokumentasikan kekayaan bahasa dan budaya lokal Jatiluwih melalui program pertukaran dengan Xiamen Nanyan University dan mengembangkan model pelestarian budaya berbasis kolaborasi internasional. Kegiatan melibatkan masyarakat Desa Jatiluwih dan peserta HAISI College International Exchange Program dengan pendekatan partisipatif. Metode meliputi eksplorasi etnolinguistik, demonstrasi interaktif, diskusi, dan dokumentasi selama satu hari dengan aktivitas pembelajaran bahasa Bali, role-play percakapan, dan diskusi lintas budaya. Program berhasil memperkenalkan dasar-dasar Bahasa Bali kepada peserta internasional, termasuk kosakata harian dan ekspresi sopan santun. Peserta mampu melakukan percakapan sederhana melalui role-play dengan warga lokal. Diskusi lintas budaya menghasilkan refleksi mendalam tentang tantangan pelestarian budaya dan potensi pengembangan pariwisata berbasis budaya. Kolaborasi menciptakan ruang dialog budaya yang setara dan saling menghormati. Program membuktikan efektivitas pendekatan partisipatif dalam pelestarian budaya dengan pertukaran pengetahuan dua arah. Model pembelajaran bahasa melalui interaksi langsung dengan penutur asli terbukti lebih efektif dibandingkan metode konvensional. Model kolaborasi ini dapat direplikasi untuk pelestarian warisan budaya di daerah lain, sekaligus memperkuat diplomasi budaya Indonesia-Tiongkok dan membangun fondasi kerjasama jangka panjang dalam pendidikan dan pelestarian budaya.
An Exploration Of Traditional Entil Food In Tabanan Regency Pratama, Owen; Tanius, Billy; Kusumaningrum, Ni Ketut Veri
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol 8 No 1 (2025): Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Ev
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/journey.v8i1.237

Abstract

Entil is a unique traditional Tabanan dish made from rice wrapped in Kalingidi leaves, then boiled for 4-5 hours. This specialty food is primarily known to residents of Pupuan and Penebel sub-districts and is traditionally prepared during special occasions such as Ulihan and Nyepi rituals. Beyond its cultural significance, entil represents an untapped potential for culinary tourism development in the region. This research employs a descriptive qualitative method to explore the meaning and philosophy of entil in depth while examining its potential as a culinary tourism attraction. Data sources are divided into primary and secondary data, with collection techniques including literature studies, interviews, and direct observation. Data analysis focuses on qualitative information from literature and interviews using narrative and discourse analysis. The research applies Roland Barthes' food evolution/structuralist theory to understand the formation of philosophical meanings that reflect symbolic and ritual values in food. The results indicate that entil embodies three primary meanings: historical significance, cultural identity, and potential for creative economy development through culinary tourism. In the philosophy of the Tabanan people, entil is believed to be an offering to God during the Ulihan ceremony and is considered a "souvenir" for the god Pitara/ancestors when returning to heaven. This research also highlights how entil can serve as a unique selling proposition for culinary tourism in Tabanan, contributing to sustainable tourism development while preserving local culinary heritage.
Bentuk Campur Kode Dalam Buku Resep Mindy Cake & Cookies Karya Mindy Mot Kusumaningrum, Ni Ketut Veri
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol 3 No 1 (2020): Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Ev
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/journey.v3i1.61

Abstract

Orang Indonesia pada umumnya adalah dwibahasawan, hal ini karena orang Indonesia memiliki bahasa tradisional dan bahasa nasional. Seseorang yang dapat berbicara dalam dua bahasa atau lebih baik formal maupun nonformal seperti bahasa tradisional dan nasional atau bahasa nasional dan internasional disebut dengan dwibahasawan. Walaupun setiap bahasa mempunyai peranannya masing-masing, tetapi jika digunakan pada satu tuturan atau tulisan maka akan menimbulkan adanya campur kode. Campur kode merupakan penggunaan dua bahasa atau lebih dalam satu tuturan. Dalam penelitian ini peneliti menggunakan buku resep Mindy Cake & Cookies karya Mindy Mot. Peneliti memilih buku resep Mindy Cake & Cookies karya Mindy Mot karena buku ini sangat populer dikalangan anak remaja, pecinta kuliner dan berbagai kalangan. Pada tahun 2019 resep Mindy Mot menjadi salah satu trending topic di instagram dan youtube. Dalam penulisannya buku resep ini menggunakan bahasa Indonesia yang disisipi bahasa asing, yang menimbulkan terjadinya campur kode. Penelitian ini bertujuan untuk mengetahui memahami dan menganalisis bentuk campur kode, jenis campur kode dan faktor penyebab terjadinya campur kode dalam buku resep Mindy Cake & Cookies karya Mindy Mot. Teknik pengumpulan data pada penelitian ini yaitu studi pustaka/studi literatur. Metode yang digunakan pada penelitian bentuk campur kode pada buku resep Mindy Cake & Cookies karya Mindy Mot adalah metode deskriptif kualitatif. Objek penelitian dalam penelitian ini yaitu buku resep Mindy Cake & Cookies karya Mindy Mot. Hasil penelitian menunjukkan bahwa terdapat bentuk campur kode pada buku resep Mindy cake & cookies karya Mindy Mot yaitu bentuk kata dan frasa. Bentuk campur kode berupa kata. Terdapat 15 kata dari 26 datayang dianalisis yaitu baking, chiffon, muffin, cake, mixer, spatula, stainless, fresh, frosting, meringue, filling, raspberry, whisk, crumble, feezer. Bentuk campur kode berupa frasa yaitu 10 frasa dari 17 data baking powder, baking soda, overmix, buttercream, whipping cream, buttercream baileys, baileys buttercream, cake emulsifier, cream cheese, brown sugar.
Modifikasi Makanan Indonesia Berbahan Santan Maulana, Fahryan Lukman; Agustini, I Gusti Ayu Ari; Kusumaningrum, Ni Ketut Veri
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol 3 No 2 (2020): Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Ev
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/journey.v3i2.79

Abstract

Penelitian ini bertujuan untuk memperkaya menu masakan Indonesia berbahan santan. Metode penelitian yang digunakan disini adalah deskriptif kualitatif yaitu penganalisisan berdasarkan data yang sudah ada dan faktor pendukungnya. Peneliti mencari berbagai resep masakan Indonesia yang bisa dimodifikasi, lalu kemudian mencoba setiap resep yang sudah dikumpulkan dan mengujinya bersama beberapa orang ahli dan terlatih dalam bidang kuliner. Makanan yang dihasilkan dalam modifikasi ini yaitu taco kari ayam, sup ayam santan, ikan kuah santan, ayam bumbu mangut, gecok ganem, sup labu, sayur bobor dan sambal jenggot, kue lontar kelapa, biji salak, es krim kelapa. Setelah dilakukan uji hedonik terhadap 10 makanan Indonesia yang sudah dimodifikasi maka dapat disimpulkan bahwa, para panelis menyukai modifikasi makanan Indonesia berbahan santan. Dengan hasil data rata-rata sebagai berikut, untuk warna diperoleh nilai 3.7 yang menunjukan peserta agak suka terhadap hasil modifikasi, lalu untuk rasa diperoleh nilai 4.05 yang menunjukkan peserta suka, untuk aroma diperoleh nilai 3.9 yang menunjukan peserta agak suka, untuk tekstur diperoleh nilai 4.04 yang menunjukkan peserta suka, dan yang terakhir diperoleh nilai 4.25 untuk keseluruhan yang menunjukan peserta suka. Dari hasil keseluruhan dapat disimpulkan bahwa masakan modifikasi Indonesia berbahan santan ini disukai dan bisa diterima oleh para panelis.
Inovasi Kuliner Peranakan Chinese-Indonesia Sienatra, Randy; Sulistyawati, Anastasia; Kusumaningrum, Ni Ketut Veri
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol 3 No 2 (2020): Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Ev
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/journey.v3i2.80

Abstract

Penelitian ini bertujuan untuk mengetahui tampilan dan citarasa masakan Chinese-Indonesia setelah diinovasikan dengan berbagai bahan lokal khas Indonesia. Penelitian ini adalah menggunakan metode kualitatif dan kuantitatif. Penulis menggunakan kuesioner/angket untuk mendapatkan data tentang inovasi masakan peranakan Chinese-Indonesia. Panelis pada penelitian ini meliputi dua orang ahli dibidang kuliner dan mahasiswa dibidang kuliner. Peneliti menginovasi 10 jenis masakan peranakan Chinese-Indonesia yang telah ada dengan cara memadukan masakan tersebut dengan berbagai bahan makanan lokal yang memiliki citarasa unik dan belum lumrah. Kesimpulan dari penelitian ini yaitu 10 masakan yang di uji coba: kwetiauw goreng sosis jeruk nipis, mie tek-tek tumis asparagus, nasi goreng hongkong belimbing wuluh, ayam saus mentega jeruk nipis, sapo tahu bali, pare szehchuan, udang mentega jeruk nipis, misoa iga babi, ifumie kepiting belimbing wuluh, capcay daun kelor yang sudah diinovasikan memiliki citarasa yang unik dan mampu memberikan pembaharuan pada rasa masakan peranakan, namun tetap mempertahankan rasa yang otentik/asli dari masakan tersebut karena metode dan bumbu yang digunakan tetap mempertahankan bumbu asli dari masakan tersebut. Dari data uji hedonik disimpulkan bahwa, para panelis menyukai modifikasi makanan Indonesia masakan peranakan Chinese-Indonesia. Hasil rata-rata yang diperoleh sebagai berikut, untuk warna diperoleh nilai 3,7 yang menunjukan peserta agak suka terhadap hasil modifikasi, lalu untuk rasa diperoleh nilai 3,9 yang menunjukkan peserta suka, untuk aroma diperoleh nilai 4,1 yang menunjukan peserta agak suka, untuk tekstur diperoleh nilai 4,2 yang menunjukkan peserta suka, dan yang terakhir diperoleh nilai 3,8 untuk keseluruhan yang menunjukan peserta suka. Dari hasil keseluruhan dapat disimpulkan bahwa masakan modifikasi peranakan Chinese-Indonesia ini disukai dan bisa diterima oleh para panelis.
Co-Authors Agustini, I Gusti Ayu Ari Dinar Sukma Pramesti Gde Artawan Maulana, Fahryan Lukman Pratama, Owen Prof. Dr. I Wayan Rasna,M.Pd . Sienatra, Randy Sulistyawati, Anastasia Tanius, Billy