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All Journal Jurnal Kepariwisataan BHAKTI PERSADA Jurnal Aplikasi IPTEKS (Journal of Applied Sciences and Technology) International Journal of Green Tourism Research and Applications Journal of Language, Literature, Social and Cultural Studies Journal of Education, Social & Communication Studies
Pugra, I Wayan
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Vegan menu marketing strategies for tourists to support green tourism in Loving Hut Restaurant in Denpasar Bali Sumawidari, Ida Ayu Ketut; Sudarmini, Made; Pugra, I Wayan; Nadra, Nyoman Mastiani; Damayanti, Ida Ayu Kade Werdika; Susyarini, Ni Putu Wiwiek Ary
International Journal of Green Tourism Research and Applications Vol. 5 No. 2 (2023): December 2023
Publisher : Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/ijogtra.v5i2.129-137

Abstract

The purpose of this study is to formulate a marketing strategy for vegan menus for tourists to support green tourism for Loving Hut restaurants in Denpasar. Data were collected using interviews, observations, questionnaires, and documentation. Then the data obtained were analyzed using: descriptive statistics, qualitative descriptive, IFE matrix, EFE matrix, IE matrix and SWOT analysis. The results of the analysis show that (1) tourists' perceptions of the vegan menu of non-animal products at Loving Hut restaurants are in the good category; (2) Loving Hut Restaurant in Denpasar is in cell II of the IE matrix, namely a growth strategy with product development through product differentiation or innovation is the right strategy. Alternative strategies that can be done are (a) expanding the market; (b) increasing promotional activities; (c) set competitive prices; (d) maximize the use of space; (e) adding suppliers; (f) improve services; and (g) improving the quality of human resources. There are several suggestions that can be given to improve the business going forward, including (1) utilizing e-commerce (social media, web) for promotion; (2) establish cooperation with existing travel agencies; (3) involve employees in trainings held by the government/educational institutions; (4) making product packages; and (5) recruiting marketers. It appears that Loving Hut restaurant can position itself strategically for growth through product development with a focus on differentiation and innovation.
The cultural significance of traditional foods in shaping Indonesian social identity: Challenges and preservation strategies Pugra, I Wayan; Kencanawati, Anak Agung Ayu Mirah; Kurniawan, I Gede Wahyu Antara
Journal of Language, Literature, Social and Cultural Studies Vol. 3 No. 1 (2025): March 2025
Publisher : Yayasan Mitra Persada Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58881/jllscs.v3i1.318

Abstract

This study explores the critical role of traditional foods in shaping the social and cultural identity of Indonesian society, with a focus on strategies for their preservation amidst modern challenges. The primary objective is to examine the interconnection between traditional foods and cultural practices, analysing their symbolic meanings and the threats posed by globalization and urbanization. Employing a document study approach, this research reviews relevant literature, journals, and historical records to understand definitions, concepts, and case studies related to traditional foods and their role in cultural identity. The analysis highlights the multifaceted roles of traditional foods in Indonesian society. Beyond serving as sustenance, these foods hold symbolic significance in rituals, ceremonies, and daily life, representing values such as unity, respect, and heritage. Specific examples include the use of tumpeng in celebrations and lemang during cultural ceremonies, which embody shared traditions and reinforce social bonds. However, modernization and shifting lifestyles have led to a decline in traditional food practices, posing a threat to their preservation. The findings underscore the urgency of preserving traditional foods as a vital component of Indonesia’s diverse cultural legacy. Strategies such as integrating traditional food education into school curricula, promoting traditional cuisines through cultural festivals, and leveraging technology to document recipes and practices are essential for safeguarding this heritage. The study concludes that preserving traditional foods requires heightened societal awareness and proactive efforts to balance modernization with cultural conservation. This research contributes to understanding traditional foods as a cornerstone of Indonesian identity and offers practical recommendations for their sustained relevance.
Flavours without borders: A cultural and gastronomic exploration of global cuisines, culinary diversity, and fusion experiences in food courts Pugra, I Wayan; Arjana, I Wayan Basi; Suarja, I Ketut; Sadiyani, Ni Wayan; Paramita, Ratri; Sekarti, Ni Ketut; Surata, I Ketut; Sunarsa, I Wayan
Journal of Education, Social & Communication Studies Vol. 2 No. 2 (2025): May 2025
Publisher : PT. MAWAMEDIA JAYAMUSTA BUANASIHA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71028/jescs.v2i2.119

Abstract

The food court at Jimbaran, Bali, is a vibrant culinary hub offering a diverse array of local and international cuisines. This study explores the culinary experiences within the food court, examining visitor preferences, food variety, and the cultural significance of the dishes. Using a qualitative descriptive method, the research incorporates direct observations, interviews with food vendors and visitors, and thematic analysis of the available culinary options. The findings highlight a unique blend of traditional Balinese cuisine, Indonesian specialties, and international dishes catering to both local and foreign tourists. Popular choices include seafood grills, Balinese lawar, and globally influenced street food-style offerings. Additionally, the study identifies key factors contributing to customer satisfaction, such as food quality, pricing, ambiance, and service. The research concludes that Jimbaran’s food court is more than a dining space—it serves as a cultural attraction reflecting Bali’s dynamic culinary landscape. The fusion of traditional and modern flavours enhances its appeal, making it a must-visit destination for food enthusiasts. Future research could examine the impact of culinary tourism on local businesses and the sustainability of food sourcing in commercial dining spaces.
Pemberdayaan Masyarakat Lanjut Usia dengan Pendekatan Asset Based Community Development (ABCD) di Dusun Kawan, Desa Bakas, Kabupaten Klungkung Astawa, I Putu Mertha; Pugra, I Wayan; Suardani, Made
Bhakti Persada Jurnal Aplikasi IPTEKS Vol. 8 No. 2 (2022): Bhakti Persada Jurnal Aplikasi IPTEKS
Publisher : Unit Publikasi Ilmiah, P3M, Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/bp.v8i2.108-116

Abstract

Desa Bakas merupakan salah satu desa yang dikembangkan menjadi desa wisata perlu didukung oleh atraksi berbasis pada industri kreatif. Desa Bakas memiliki potensi sumberdaya alam dan potensi sumberdaya manusia yang memadai untuk dapat mengembangkan industri kreatif berupa produk anyaman berbahan baku bambu. Untuk itu program pemberdayaan masyarakat melalui kegiatan pengabdian dilakukan untuk membantu masyarakat usia lanjut untuk mendukung pengembangan desa wisata di Bakas. Pendekatan yang digunakan dalam program pemberdayaan ini adalah pendekatan model Asset Based Community Development (ABCD Model) merupakan model pemberdayaan masyarakat yang mengutamakan pemanfaatan aset dan potensi yang ada di sekitar dan dimiliki oleh komunitas masyarakat itu sendiri. Partisipan program adalah kelompok masyarakat yang berusia diatas 60 tahun yang tergabung ke dalam Kelompok Werda Kerti dengan jumlah anggota sebanyak 16 orang. Tujuan dari kegiatan pengabdian ini secara umum untuk menunjang Desa Bakas sebagai desa wisata dengan mengembangkan industri kreatif anyaman bambu sebagai alternatif atraksi wisata tradisi masyarakat. Tujuan khususnya adalah memberdayakan masyarakat usia lanjut dalam mengatasi tiga persoalan sosial, ekonomi, dan psikologis masyarakat usia lanjut.
THE IMPLEMENTATION DIGITAL MARKETING IN PROMOTING JATILUWIH TOURIST VILLAGE Oka, I Made Darma; Darmayanti, Putu Widya; Winia, I Nyoman; Pugra, I Wayan
JURNAL KEPARIWISATAAN Vol 23 No 1 (2024): Jurnal Kepariwisataan
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jpar.v23i1.1182

Abstract

This research examines the implementation of digital marketing in promoting Jatiluwih tourist village. Data collection through observation, in-depth interviews with managers, and literature study using quantitative descriptive analysis. The sample is set as many as 75 people. The results showed that tourists know the existence of tourist villages through online media by 76.00% and offline by 24.00%. In detail, it is stated that from 76.00% of the use of online media, tourists stated that they chose tourist villages through information from social media by 52.00%, websites by 10.67%, search engines 2.67%, e-marketing 4.00%, and online advertising by 6.67%. This condition is proof that the implementation of digital marketing in marketing the Jatiluwih tourist village has proven to be able to have a positive impact on introducing and promoting the existence of a tourist village. It is hoped that in the future the management of the tourist village can use digital marketing media effectively in promoting the tourist village so that it is sustainable.
Co-Authors Astawa, I Putu Mertha Damayanti, Ida Ayu Kade Werdika Darmayanti, Putu Widya I Ketut Surata I Made Darma Oka, I Made Darma I Nyoman Winia I Wayan Basi Arjana, I Wayan Basi I Wayan Sunarsa, I Wayan Kencanawati, Anak Agung Ayu Mirah Kurniawan, I Gede Wahyu Antara Mastiani Nadra, Nyoman Ratri Paramita Sadiyani, Ni Wayan Sekarti, Ni Ketut Suardani, Made Suarja, I Ketut Sudarmini, Made Sumawidari, Ida Ayu Ketut Susyarini, Ni Putu Wiwiek Ary