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All Journal Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Global Research on Tourism Development and Advancement (GARUDA) Journal of Hospitality Accommodation Management Abdimas Indonesian Journal Jurnal Ilmiah Hospitality Management Jurnal Abdi Masyarakat Jurnal Ilmiah Pariwisata dan Bisnis Journal of Business on Hospitality and Tourism Journal of Innovative and Creativity
Dewi, I Gusti Ayu Melistyari
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Analisis Pengaruh Bauran Pemasaran terhadap Tingkat Kunjungan Wisatawan Kusuma, I Komang Wiradana; Tunjungsari, Komang Ratih; Dewi, I Gusti Ayu Melistyari
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 2 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Februari 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i2.704

Abstract

Penelitian ini bersifat deskriptif kuantitatif. Penelitian ini dilakukan dengan tujuan untuk mengetahui adanya pengaruh dari bauran pemasaran 7P terhadap tingkat kunjungan wisatawan ke daya tarik wisata Tirta Gangga, di Karangasem. Teknik analisis statistik deskriptif seperti uji-t, uji hipotesis, reliabilitas, validitas, dan uji regresi linier sederhana digunakan untuk mengolah dan sebagai metode analisis data. Kuesioner, tinjauan pustaka, pengamatan atau observasi, dan lembar wawancara merupakan instrumen pengumpulan data. Sampel untuk penelitian ini terdiri dari 84 wisatawan yang berkunjung ke objek wisata Tirta Gangga. Berikut adalah hasil yang didapatkan: 1) Produk atraksi wisata meliputi sightseeing, memberi makan ikan, kolam renang, dan wisata perahu. 2) Biaya masuk yang terjangkau. 3) Letak Tirta Gangga sangat strategis. 4) Promosi oleh influencer dan selebgram. 5) Pengelola memberikan kesempatan kepada masyarakat sekitar untuk ikut serta dalam pengelolaan Tirta Gangga. 6) Tersedianya loket tiket, pusat informasi dan kantor administrasi yang memadai. 7) Pemasaran dilakukan secara langsung melalui media sosial dan secara tidak langsung melalui biro perjalanan wisata. This study is descriptive and quantitative. The purpose of this study was to analyze the impact of the 7P's marketing mix on tourist visit levels to the tourist attraction Tirta Gangga. Descriptive statistical analysis techniques such as t-tests, hypothesis tests, reliability, validity, and simple linear regression tests were used for the analysis. Survey methods included questionnaires, literature reviews, observations, and interviews. The sample for this survey consisted of 84 tourists who visited the tourist attraction Tirta Gangga. Here are the results: 1) Tourist attraction products include sightseeing, fish feeding, swimming pools, and boat trips. 2) Affordable entrance fee. 3) The location of Tirta Gangga is of strategic importance. 4) Advertising by influencers and celebrities. 5) The administrator facilitates the surrounding community to participate in the management of Tirta Gangga. 6) There are sufficient ticket counters, information centers, and administrative offices. 7) Marketing is done directly through social media and indirectly through travel agencies.
Pembuatan Roti Focaccia Berbahan Dasar Pengembang Ragi Alami (Sourdough) Raja, Anak Agung Ngurah Putra Adnyana; Dewi, I Gusti Ayu Melistyari
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 2 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Februari 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i2.729

Abstract

Tujuan dari penelitian terhadap penggunaan ragi alami atau yang dikenal dengan sourdough ini adalah sebagai alternatif dari penggunaan instant yeast pada pembuatan roti untuk menguji apakah ragi alami atau sourdough bisa atau layak dijadikan bahan pengganti dari instant yeast. Penelitian ini dilakukan dengan cara membuat roti focaccia dengan bahan dasar pengembang ragi alami (sourdough) yang nantinya akan diukur dari berbagai aspek seperti: rasa, tekstur, aroma dan warna. Penulis menggunakan pendekatan penelitian eksperimen, yang mana diterapkan dengan menggunakan bahan dasar ragi yang berbeda pada pembuatan roti untuk kemudian diuji lebih lanjut oleh panelis berdasarkan tes organoleptik, observasi, dan analisis biaya. Hasil penelitian ini adalah roti focaccia yang memiliki kualitas yang baik dari segi rasa, tekstur yang lembut, aroma, warna dan harga yang ekonomis. Dari hasil uji daya tahan roti dengan bahan pengembang alami (sourdough) mampu bertahan selama lebih dari 3 hari. Selain itu, dari perolehan hasil analisis biaya dalam pembuatan roti sourdough membutuhkan biaya Rp20.070,00. The purpose of research on the use of natural yeast or what is known as sourdough is as an alternative to the use of instant yeast in bread making to test whether natural yeast or sourdough can or deserves to be used as a substitute for instant yeast. This research was conducted by making focaccia bread with sourdough as the basic ingredient which will be measured from various aspects such as: taste, texture, aroma and color. The author uses an experimental research approach, which is applied using different yeast base ingredients in bread making to be further tested by panelists based on organoleptic tests, observations, and cost analysis. The results of this study are focaccia bread which has good quality in terms of taste, soft texture, aroma, color and economical price. From the results of the resistance test of bread with natural leavening agents (sourdough) it can last for more than 3 days. In addition, from the results of the cost analysis in making sourdough bread, it costs Rp. 20,070.00.
Pelatihan dan Pengembangan SDM dalam Meningkatkan Kualitas Pelayanan Indarawan, Ni Putu Helena Rosa; Dewi, I Gusti Ayu Melistyari
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 5 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Mei 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i5.795

Abstract

Penelitian yang dilakukan di The Cafe Restaurant, The Mulia Bali. Penelitian ini bertujuan untuk bagaimana pelatihan dan pengembangan SDM yang diterapkan di The Cafe Restaurant dapat memberikan pengaruh dalam meningkatkan kualitas pelayanan. Penelitian ini berjenis deskripsi kuantitatif dengan populasi berasal dari pelanggan dan karyawan pramusaji dari The Cafe Restaurant. Adapun sampel yang digunakan sebanyak 15 orang dan pengumpulan data dilakukan dengan menyebarkan kuesioner ke objek penelitian. Melalui penelitian ini didapatkan hasil bahwa kualitas pelayanan yang diterapkan di The Cafe Restaurant sudah berjalan dengan sangat baik dan hal ini merupakan hasil dari pelatihan dan pengembagan SDM yang telah dilaksanakan di The Cafe Restaurant. Research conducted at The Cafe Restaurant, The Mulia Bali. This study aims to determine how human resource training and development implemented at The Cafe Restaurant can have an impact on improving service quality. This research is a quantitative description with the population coming from customers and waiter employees from The Cafe Restaurant. The sample used was 15 people and data collection was carried out by distributing questionnaires to the research objects. Through this research, it was found that the quality of service implemented at The Cafe Restaurant has been running very well and this is the result of training and human resource development that has been implemented at The Cafe Restaurant.
Inovasi Pemanfaatan Tahu sebagai Bahan Alternatif dalam Pembuatan Mayonaise Agung, I Dewa Gede Rai; Dewi, I Gusti Ayu Melistyari
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 11 (2024): Jurnal Ilmiah Pariwisata dan Bisnis November 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i11.906

Abstract

Mayonnaise adalah produk emulsi semi solid yang digunakan dalam berbagai makanan, seperti salad, sandwich dan hidangan lainnya. Popularitas mayonaise membuat permintaan telur cukup tinggi. Industri telur berdampak pada lingkungan sekitar dan tidak ramah terhadap hewan serta menimbulkan masalah terkait keberlanjutan pangan dan kesehatan, sehingga untuk meminimalisir masalah-masalah diatas diperlukan usaha untuk mencari alternatif bahan baku yang lebih sehat dan ramah lingkungan. Sehingga penulis tertarik untuk mencoba dan mengetahui bagaimanakah rasa, aroma, tekstur, warna dan rasa dari mayonnaise yang terbuat dari tahu dan berapakah biaya produksi terhadap mayonnaise yang terbuat dari tahu sutra sebagai pengganti telur. Penelitian Inovasi Dalam Pembuatan Mayonaise : Pemanfaatan Tahu Sebagai Bahan Alternatif ini menggunakan Teknik pengumpulan data dengan observasi, uji eksperimen dan kuisioner uji organoleptic dengan melibatkan 35 responden. Teknik analisis data yang digunakan adalah analisis data deskriptif kuantitatif. Hasil penelitian Kualitas mayonnaise dengan tahu sebagai alternatif memiliki warna sangat menarik dengan skor akhir 157, rasa sangat enak dengan skor akhir 163, tekstur sangat lembut dengan skor 160 dan aroma sangat harum dengan skor akhir160, dan uji daya tahan di suhu ruang 12 jam dan pada suhu chiller selama 5 hari. Biaya produksi mayonnaise dengan tahu sebagai alternatif bahan sebesar Rp. Rp. 16.328 per 260 gram dan belum termasuk biaya kemasan. Mayonnaise is a semi-solid emulsion product used in a variety of foods, such as salads, sandwich and other dishes. The popularity of mayonnaise makes the demand for eggs quite high. The egg industry has an impact on the surrounding environment and is not friendly to animals and causes problems related to food sustainability and health, so to minimize the above problems, efforts are needed to find alternative raw materials that are healthier and environmentally friendly. So, the author is interested in trying and knowing how the taste, aroma, texture, colour and taste of mayonnaise made from tofu and how much the production cost of mayonnaise made from silk tofu as a substitute for eggs. Research on Innovation in Making Mayonnaise: The Utilization of Tofu as an Alternative Material uses data collection techniques with observation, experimental tests and organoleptic test questionnaires involving 35 respondents. The data analysis technique used is quantitative descriptive data analysis. The quality of mayonnaise with tofu as an alternative has a very attractive colour with a final score of 157, a very good taste with a final score of 163, a very soft texture with a score of 160 and a very fragrant aroma with a final score of 160, and a durability test at room temperature for 12 hours and at chiller temperature for 5 days. The cost of producing mayonnaise with tofu as an alternative ingredient is Rp. 16,328 per 260 grams and does not include packaging costs.
Tempoyak Kari Ayam Pranawijaya, I Putu Yupa; Dewi, I Gusti Ayu Melistyari
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 7 (2025): Jurnal Ilmiah Pariwisata dan Bisnis Juni 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i7.1044

Abstract

Penelitian ini bertujuan menciptakan kreasi kuliner inovatif dengan memanfaatkan bahan hasil fermentasi tradisional, yakni tempoyak, dalam masakan kari ayam. Tempoyak adalah fermentasi dari daging durian yang biasanya digunakan dalam masakan berbasis ikan. Inovasi ini menggabungkan keasaman khas tempoyak dengan kekayaan bumbu dari kari ayam. Proses fermentasi dilakukan selama seminggu, kemudian tempoyak dimasak bersama ayam dan bumbu hingga tercipta cita rasa khas dan tekstur lembut. Uji sensoris oleh enam panelis mencakup penilaian visual, aroma, dan rasa, menunjukkan respons positif, terutama dari aspek cita rasa dan aromanya. Di samping itu, biaya produksi yang rendah menjadikan hidangan ini berpotensi secara ekonomi. Penelitian ini membuktikan bahwa tempoyak kari ayam bisa menjadi varian baru dalam khazanah kuliner tradisional Indonesia.This research aims to create an innovative culinary creation by utilizing a traditional fermented ingredient, tempoyak, in chicken curry. Tempoyak is fermented durian flesh, typically used in fish-based dishes. This innovation combines the distinctive acidity of tempoyak with the rich spices of chicken curry. The fermentation process takes a week, then the tempoyak is cooked with chicken and spices to create a distinctive flavor and soft texture. Sensory testing by six panelists, including visual, aroma, and taste assessments, showed positive responses, particularly for its flavor and aroma. Furthermore, the low production costs make this dish economically viable. This research demonstrates that tempoyak chicken curry could become a new variant in Indonesia's traditional culinary heritage
"Pariwisata Inklusi: Potensi Pasar Kreneng Denpasar sebagai Destinasi Wisata yang Aksesibel dan Inklusif" Dewi, I Gusti Ayu Melistyari; Aprinica, Ni Putu Isha
Journal of Hospitality Accommodation Management (JHAM) Vol. 3 No. 1 (2024): Journal of Hospitality Accommodation Management (JHAM)
Publisher : Program Studi Manajemen Divisi Kamar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jham.v3i1.1308

Abstract

This research study aims to explore and uncover the potential of Kreneng Market in Denpasar City as an accessible and inclusive tourist destination. The objective is to identify the challenges and opportunities in enhancing accessibility and creating an inclusive tourism experience for all visitors, including those with special needs. The study adopts a qualitative approach, utilizing interviews, observations, and document analysis to gather data. The findings reveal several challenges faced by Kreneng Market, such as limited physical accessibility, lack of easily accessible information, and communication barriers for visitors with special needs. Additionally, factors such as lack of awareness and understanding of the needs of visitors with special needs, inadequate training for market staff and vendors, and barriers in policy implementation hinder the progress of creating an inclusive tourism environment. Despite these challenges, the research also highlights the efforts made by market management, local government, and other stakeholders in improving accessibility and inclusive tourism. These efforts include physical improvements, staff and vendor training programs, awareness campaigns, and collaboration with the local community. The transformation of Kreneng Market into a tourist attraction has shown positive outcomes in terms of improved accessibility and inclusive tourism experience. This research study aims to explore and uncover the potential of Kreneng Market in Denpasar City as an accessible and inclusive tourist destination. The objective is to identify the challenges and opportunities in enhancing accessibility and creating an inclusive tourism experience for all visitors, including those with special needs. The study adopts a qualitative approach, utilizing interviews, observations, and document analysis to gather data. The findings reveal several challenges faced by Kreneng Market, such as limited physical accessibility, lack of easily accessible information, and communication barriers for visitors with special needs. Additionally, factors such as lack of awareness and understanding of the needs of visitors with special needs, inadequate training for market staff and vendors, and barriers in policy implementation hinder the progress of creating an inclusive tourism environment. Despite these challenges, the research also highlights the efforts made by market management, local government, and other stakeholders in improving accessibility and inclusive tourism. These efforts include physical improvements, staff and vendor training programs, awareness campaigns, and collaboration with the local community. The transformation of Kreneng Market into a tourist attraction has shown positive outcomes in terms of improved accessibility and inclusive tourism experience.
Wisata Budaya Pasca Covid-19: Sebagai Kajian Awal Wisata Budaya Di Perkotaan Dewi, I Gusti Ayu Melistyari
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol 4 No 2 (2021): 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.v4i2.92

Abstract

Pariwisata adalah industri yang terus berkembang sampai ditutup oleh pandemi COVID 19. Di kota-kota, efek samping meningkat pada kasus kepadatan yang parah. COVID 19 telah mencapai tahap yang sangat merusak, tetapi juga merupakan peluang untuk mengakhiri gempuran ketidakberlanjutan. Kajian ini merupakan analisis kritis pariwisata yang mempertimbangkan perspektif pasca pandemi yang paling tepat untuk pariwisata budaya perkotaan, selain mengejar keuntungan sebagai tujuan akhir, berdasarkan keberlanjutan. Tujuan utamanya adalah untuk mengusulkan paradigma alternatif. Kajian ini merupakan kajian teoritis berdasarkan tinjauan pustaka terhadap 180 buku referensi ilmiah. Kami juga mengakses informasi yang dipublikasikan oleh media dan melakukan observasi langsung sebagai survei lapangan. Saran yang diberikan untuk membatasi jumlah pengunjung untuk meningkatkan wisata berpemandu, rute jalan-jalan, wisata petualangan dan wisata virtual. Ini juga mengusulkan tata kelola pariwisata terpusat baru dan regulasi agen swasta. Oleh karena itu, teks ini menarik bagi perwakilan masyarakat yang bekerja di bidang pariwisata perkotaan.
From Hotel to Connection: Meningkatkan Komunikasi Global Karyawan Hotel Melalui Bahasa Mandarin di Platinum Hotel Jimbaran Beach Bali Agustina, Arik; Aprinica, Ini Putu Isha; Dewi, I Gusti Ayu Melistyari; Kesumayathi, Ida Ayu Gayatri; Yanti, Ayu Suwita
Abdimas Indonesian Journal Vol. 5 No. 2 (2025)
Publisher : Civiliza Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59525/aij.v5i2.1102

Abstract

Language is used as a means of communication. Through the Mandarin language training program, it is hoped that Mandarin proficiency will improve global communication among hotel employees at Platinum Hotel Jimbaran Beach, Bali. The method implemented is a preliminary study through interviews, material preparation, Mandarin language training, evaluation, and reporting. Participants numbered 30 Platinum Hotel Jimbaran Beach employees, consisting of the Housekeeping, Front Office, F&B Service, Human Resources, Engineering, and Sales & Marketing Departments. Through this program, hotel employees are equipped with foreign language skills, namely Mandarin, which can be used as a medium of communication with tourists at the hotel. The Mandarin language training conducted at Platinum Hotel Jimbaran Beach Bali, successfully improved the basic communication skills of employees in interacting with Mandarin-speaking guests.
Penguatan Pelayanan Berbasis Konsep Hijau: Studi Kasus Bamboo Cafe Penglipuran sebagai Model Layanan Berkelanjutan Dewi, I Gusti Ayu Melistyari
Journal of Innovative and Creativity Vol. 5 No. 3 (2025)
Publisher : Fakultas Ilmu Pendidikan Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This research analyzes the strengthening of green-based service at Bamboo Cafe Penglipuran as a sustainable model for nature-based hospitality businesses. The study applies a descriptive qualitative approach through field observation, semi-structured interviews, document analysis, and the researcher's experience as excellent service trainer for the entire staff. Data is analyzed using Miles & Huberman's interactive model comprising data reduction, data display, and conclusion drawing. Results show that attitude, effective communication, and service consistency drive synergy of green concept with service excellence, yielding holistic and sustainable visitor experiences that prioritize both comfort and environmental sustainability. Bamboo Cafe can be a reference for eco-hospitality F&B in natural tourism destinations and contributes to the development of sustainable hospitality practices in Indonesia.
Co-Authors A.A. Ayu Arun Suwi Arianty Agung, I Dewa Gede Rai Agustina , Arik Aprinica , Ni Putu Isha Aprinica, Ini Putu Isha Arianty, A.A. Ayu Suwi Arianty, A.A.A Arun Suwi Arianty, Anak Agung Ayu Arun Suwi Arik Agustina Bujana , I Komang Oki Deden Ismail Dewi, I Gusti Agung Ayu Intan Sinta Dinar Sukma Pramesti I Nyoman Gede Astina, I Nyoman Gede Indarawan, Ni Putu Helena Rosa Kesumayathi, Ida Ayu Gayatri Kusuma, I Komang Wiradana Luh Eka Susanti Muliadiasa , I Ketut Ni Ketut Arismayanti, Ni Ketut NI MADE AYU SULASMINI . Ni Putu Isha Aprinica Pranawijaya, I Putu Yupa Pratiwi, Ni Nyoman Wiladi Purnantara , I Made Hadi Putu Eka Wirawan Raja, Anak Agung Ngurah Putra Adnyana Sanjaya, I Wayan Kiki Sari, Komang Ratih Tunjung Sudarmawan, Eka Supartini , Ni Luh Suwintari, I Gusti Ayu Eka Tunjungsari, Komang Ratih Yanti, Ayu Suwita