Garuda - Garba Rujukan Digital

Exploring hydrotourism: Health and wellbeing Ernawati, Ni Made; Mudana, I Gede; Sari, Putu Yunita Wacana; Indrawati, Yayu; Pamularsih, Tyas Raharjeng
Journal of Commerce, Management, and Tourism Studies Vol. 4 No. 2 (2025): Aug 2025
Publisher : YAYASAN MITRA PERSADA NUSANTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58881/jcmts.v4i2.365

This emic study presents literature research of qualitative study on hydrotourism - health and wellness focusing on the practices and the uniqueness of the product offering around the globe highlighted with hydrotourism - health and wellness offered in Bali Indonesia. The findings show hydrotourism as a generic name represents three types of leisure and tourism products: water for sport, health and wellness, and for panoramic viewing experience. The current well developed and highly innovative products of hydrotourism - health and wellness around the world which could create a strong allegiance to particular destinations, has been known since the nomadic era. Bali offers high quality and variety of spa products that often offered by hotels or independents spa–establishment; it is noted that hydro for spiritual purification of ‘melukat-ritual’ is highly popular among tourists and become a substantial hydro product offer which is rooted from Hindu practice. Hydrotourism - health and wellness offer high variety and each with unique selling proposition. Hydrotourism – health and wellness could be in the form of bathing, spiritual purification, healing and rejuvenation, medication to relieve pain, detoxification and skin beauty, and a more complex spiritual ceremony of forging the endurance of body and mind; during the process, it could utilize various materials to assist healing, e.g. stone and herbs, or leveraging extreme temperature of warm and cold, often combined with yoga practice and meditation, also consuming healthy and whole food during the program; it could be an exclusive and luxurious for the rich, spa and wellness products for travelers, or simply public bathing where children and people could go to refresh; it could be well facilitated spa establishments with prime service or simply public baths, natural spring and thermal baths managed by local community. Indonesia considers spa services as traditional health services rather than entertainment.

Digital Branding untuk Penguatan Pemasaran Produk Dodol Khas Desa Selat Karangasem sebagai Kearifan Lokal Bali Astuti, Ni Wayan Wahyu; Sarja, Ni Luh Ayu Kartika Yuniastari; Adiaksa, I Made Anom; Pamularsih, Tyas Raharjeng; Sarja, Ni Ketut Pradani Gayatri; Dwijuliasri, Kadek Ayu; Puspita, Ni Made Ayu Maya
Lumbung Inovasi: Jurnal Pengabdian kepada Masyarakat Vol. 10 No. 4 (2025): December
Publisher : Lembaga Penelitian dan Pemberdayaan Masyarakat (LITPAM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/etx3w337

Kegiatan pengabdian kepada masyarakat ini bertujuan untuk memperkuat kapasitas pemasaran produk Dodol Bhuana Sari sebagai makanan khas Desa Selat, Karangasem, melalui penerapan strategi digital branding. Permasalahan utama mitra adalah sistem pemasaran yang masih konvensional, belum adanya identitas merek yang kuat, serta keterbatasan pemanfaatan media digital. Kegiatan dilaksanakan dengan metode partisipatif yang melibatkan dosen, mahasiswa, dan pelaku usaha melalui tahapan sosialisasi, pelatihan pembuatan logo dan label kemasan, pelatihan pemasaran digital melalui media sosial, Google My Business, dan website, serta pendampingan dan evaluasi. Evaluasi dilakukan melalui observasi, wawancara, dan analisis catatan penjualan untuk memastikan validitas hasil. Hasil kegiatan menunjukkan adanya peningkatan permintaan produk dari 100 kg menjadi 280 kg dalam dua bulan kegiatan serta peningkatan kemampuan mitra dalam pengelolaan promosi digital. Temuan awal menunjukkan adanya dampak positif terhadap kapasitas promosi dan permintaan produk, meskipun evaluasi lanjutan dibutuhkan untuk mengukur dampak jangka panjang. Digital Branding to Strengthen the Marketing of Selat Village’s Traditional Dodol as Balinese Local Wisdom Abstract This community service activity aims to strengthen the marketing capacity of Dodol Bhuana Sari products as a typical food of Selat Village, Karangasem, through the implementation of digital branding strategies. The main problems faced by partners are the marketing system which is still conventional, the absence of a strong brand identity, and the limited use of digital media. The activity was carried out using a participatory method involving lecturers, students, and business actors through stages of socialization, logo and packaging label creation training, digital marketing training through social media, Google My Business, and websites, as well as mentoring and evaluation. Evaluation is conducted through observation, interviews, and analysis of sales records to ensure the validity of the results. The results of the activity showed an increase in product demand from 100 kg to 280 kg in two months of activity as well as an increase in partners' capabilities in managing digital promotions. Initial findings indicate a positive impact on promotional capacity and product demand, although further evaluation is needed to measure the long-term impact.

Penguatan Praktik Keselamatan dan Kesehatan Kerja (K3) pada UMKM Dodol Bhuana Sari di Desa Selat, Karangasem, Bali Dwijuliasri, Kadek Ayu; Astuti, Ni Wayan Wahyu; Sarja, Ni Luh Ayu Kartika Yuniastari; Adiaksa, I Made Anom; Pamularsih, Tyas Raharjeng; Sarja, Ni Ketut Pradani Gayatri; Puspita, Ni Made Ayu Maya
Lumbung Inovasi: Jurnal Pengabdian kepada Masyarakat Vol. 11 No. 2 (2026): June
Publisher : Lembaga Penelitian dan Pemberdayaan Masyarakat (LITPAM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/linov.v11i2.5040

Penerapan keselamatan dan kesehatan kerja (K3) pada Usaha Mikro, Kecil, dan Menengah (UMKM) pangan memiliki peran penting dalam melindungi pekerja serta mendukung keamanan pangan dan kelancaran proses produksi. Namun, penerapan K3 pada sebagian besar UMKM masih belum optimal. Kegiatan pengabdian kepada masyarakat ini bertujuan meningkatkan pengetahuan dan keterampilan pelaku UMKM Dodol Bhuana Sari dalam menerapkan prinsip K3. Kegiatan diikuti oleh 12 peserta yang terdiri atas 1 pemilik usaha, 1 pengelola, dan 10 pekerja produksi. Metode pelaksanaan menggunakan pendekatan partisipatif melalui edukasi K3, pelatihan penggunaan alat pelindung diri (APD), edukasi higiene dan sanitasi pangan, serta pendampingan ergonomi kerja selama proses produksi dodol. Evaluasi dilakukan menggunakan observasi partisipatif dan wawancara semi-terstruktur terhadap pemilik usaha dan pekerja. Hasil kegiatan menunjukkan adanya peningkatan pemahaman pekerja terkait K3, penggunaan APD yang lebih konsisten, praktik higiene dan sanitasi yang lebih baik, serta penataan area kerja yang lebih teratur. Selain itu, pekerja menyampaikan adanya peningkatan kenyamanan kerja setelah pendampingan ergonomi dilakukan. Program ini menunjukkan bahwa pendampingan K3 berbasis partisipatif dapat menjadi upaya awal dalam mendukung terciptanya lingkungan kerja yang lebih aman dan nyaman pada UMKM pangan. Strengthening Occupational Safety and Health (OSH) Practices in the Dodol Bhuana Sari MSME in Selat Village, Karangasem, Bali Abstract Occupational health and safety (OHS) implementation in food-based Micro, Small, and Medium Enterprises (MSMEs) plays an important role in protecting workers while supporting food safety and production processes. However, OHS practices in many MSMEs remain suboptimal. This community service program aimed to improve the knowledge and skills of workers at Dodol Bhuana Sari MSME in applying OHS principles. The activity involved 12 participants consisting of one business owner, one manager, and ten production workers. The program applied a participatory approach through OHS education, personal protective equipment (PPE) training, food hygiene and sanitation education, and ergonomic assistance during the dodol production process. Evaluation was conducted using participatory observation and semi-structured interviews with the owner and workers. The results showed increased worker understanding of OHS, more consistent PPE use, improved hygiene and sanitation practices, and better workplace organization. In addition, workers reported greater comfort during work after ergonomic adjustments were implemented. This program demonstrates that participatory OHS assistance can serve as an initial effort to support a safer and more comfortable working environment in food-based MSMEs.

PENGUATAN KAPASITAS USAHA KEBEN DI KABUPATEN BANGLI MELALUI OPTIMALISASI PRODUKSI DAN PEMASARAN Widhari, Cokorda Istri Sri; Nugroho, I Made Riyan Adi; Pamularsih, Tyas Raharjeng; Dewi, Nyoman Ayu Nila; Sarja, Ni Luh Ayu Kartika Yuniastari
Lumbung Inovasi: Jurnal Pengabdian kepada Masyarakat Vol. 11 No. 3 (2026): September
Publisher : Lembaga Penelitian dan Pemberdayaan Masyarakat (LITPAM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/linov.v11i3.6659

Kegiatan pengabdian kepada masyarakat ini dilaksanakan pada UKM pengrajin keben di Desa Bunutin, Kabupaten Bangli, yang menghadapi permasalahan berupa keterbatasan peralatan produksi, variasi produk, serta pemasaran yang masih bergantung pada pasar konvensional dan pengepul. Kegiatan dilaksanakan pada Maret–September 2026 dengan melibatkan lima peserta mitra melalui tahapan sosialisasi dan identifikasi kebutuhan, pelatihan dan penerapan peralatan produksi, diversifikasi produk, pendampingan pemasaran digital, serta monitoring dan evaluasi. Pada aspek produksi, mitra memperoleh 15 canting, 5 kompor batik, 2 alat semprot, dan 5 set alat pelindung kerja. Pelatihan mencakup penggunaan peralatan, penerapan keselamatan dan kesehatan kerja, serta pengembangan variasi produk. Pendampingan diversifikasi menghasilkan 150 unit produk dengan bentuk dan fungsi yang lebih beragam. Pada aspek pemasaran, mitra memperoleh pelatihan pembuatan konten, foto dan deskripsi produk, serta pemanfaatan TikTok dan Facebook Marketplace sebagai media promosi dan penjualan daring. Evaluasi dilakukan dengan membandingkan kondisi sebelum dan sesudah intervensi selama periode kegiatan. Hasil monitoring menunjukkan kapasitas produksi meningkat dari 500 menjadi 750 unit per minggu atau sebesar 50%, sedangkan penjualan meningkat dari 350 menjadi 500 unit per minggu atau sebesar 42,86%. Kegiatan juga menghasilkan variasi produk baru dan dua kanal pemasaran digital sebagai alternatif pemasaran konvensional. Hasil kegiatan menunjukkan adanya peningkatan produktivitas mitra setelah penerapan peralatan produksi, diversifikasi produk, dan pendampingan pemasaran digital. Strengthening the Capacity of Keben Businesses in Bangli Regency through Production and Marketing Optimization Abstract This community service initiative was conducted with a keben (traditional woven container) artisan SME in Bunutin Village, Bangli Regency. The business faced challenges regarding limited production equipment and product variety, as well as a marketing strategy that relied heavily on conventional markets and middlemen. The project ran from March to September 2026, involving five partner participants through stages that included needs assessment, equipment training and implementation, product diversification, digital marketing mentoring, and monitoring and evaluation. Regarding production, partners received 15 *canting* tools, 5 batik stoves, 2 sprayers, and 5 sets of workplace safety gear. Training covered equipment usage, occupational health and safety practices, and product variety development. Diversification efforts resulted in the creation of 150 product units featuring more diverse shapes and functions. In terms of marketing, partners received training on content creation, product photography and descriptions, and the use of TikTok and Facebook Marketplace for online promotion and sales. Evaluation involved comparing conditions before and after the intervention period. Monitoring results indicated a 50% increase in production capacity—rising from 500 to 750 units per week—and a 42.86% increase in sales, rising from 350 to 500 units per week. The initiative also yielded new product variations and established two digital marketing channels as alternatives to conventional marketing methods. Overall, the results demonstrate increased partner productivity following the implementation of new production equipment, product diversification, and digital marketing mentoring.

PEMBERDAYAAN USAHA ABON MELALUI INOVASI TEKNOLOGI TEPAT GUNA DAN PENGUATAN PEMASARAN PRODUK DI KUTA SELATAN BADUNG Wibawa, I Wayan Suma; Pamularsih, Tyas Raharjeng; Sudhana, I.G.P. Fajar Pranadi; Sarja, Ni Luh Ayu Kartika Yuniastari
Lumbung Inovasi: Jurnal Pengabdian kepada Masyarakat Vol. 11 No. 3 (2026): September
Publisher : Lembaga Penelitian dan Pemberdayaan Masyarakat (LITPAM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/linov.v11i3.6675

Mitra kegiatan ini adalah usaha mikro abon ayam Waroeng Jago di Pecatu, Kuta Selatan, Badung, yang menghadapi dua masalah utama: pengadukan abon selama penggorengan masih dilakukan secara manual selama 2–3 jam per siklus produksi sehingga menyita tenaga pemilik usaha, serta pemasaran yang masih konvensional tanpa identitas produk dan media digital. Kegiatan ini bertujuan meningkatkan efisiensi tenaga kerja pada proses produksi dan kesiapan mitra dalam pemasaran digital. Pendekatan partisipatif dilaksanakan melalui sosialisasi, serah terima dan pelatihan penggunaan alat pengaduk abon otomatis (motor DC 15 W dengan gearbox dan pengatur kecepatan), pelatihan pelabelan dan kemasan pouch, pelatihan pemasaran melalui Instagram dan TikTok, serta pendampingan dan evaluasi sebelum–sesudah menggunakan observasi, wawancara, dan kuesioner kepuasan (n = 6). Hasil menunjukkan bahwa pengadukan selama ±2 jam penggorengan kini berlangsung otomatis sehingga pemilik tidak lagi mengaduk secara terus-menerus dan dapat mengerjakan pengemasan serta pelabelan secara paralel. Produk yang sebelumnya dijual dalam kotak plastik polos 150 g kini dikemas dalam pouch berlabel merek Waroeng Jago. Mitra telah memiliki akun Instagram @waroeng.jago dan TikTok @waroengjago yang mulai digunakan untuk membuka pesanan. Sebanyak 76,7% penilaian kepuasan berada pada kategori sangat puas dan 23,3% puas (rerata 3,77 dari 4). Peningkatan kapasitas produksi, omzet, dan dampak penjualan dari media sosial belum dapat disimpulkan karena periode pemantauan masih singkat; oleh karena itu, pencatatan produksi dan penjualan serta pemantauan analitik media sosial direkomendasikan sebagai tindak lanjut. Chicken Floss Business Empowerment through Appropriate Technology and Digital Marketing Strengthening in South Kuta, Badung Abstract The partner of this program is Waroeng Jago, a micro-scale chicken floss (abon ayam) business in Pecatu, South Kuta, Badung, which faced two main problems: stirring during frying was still done manually for 2–3 hours per production cycle, tying up the owner's labour, and marketing remained conventional, without a product identity or digital media. The program aimed to improve labour efficiency in production and the partner's readiness for digital marketing. A participatory approach was implemented through socialisation, handover of and training on an automatic chicken floss stirrer (15 W DC motor with a gearbox and speed control), labelling and pouch-packaging training, Instagram and TikTok marketing training, and mentoring and before–after evaluation using observation, interviews, and a satisfaction questionnaire (n = 6). Stirring during the approximately 2-hour frying stage is now automatic, so the owner no longer needs to stir continuously and can carry out packaging and labelling in parallel. Products previously sold in plain 150 g plastic boxes are now packed in pouches bearing the Waroeng Jago brand label. The partner now has an Instagram account, @waroeng.jago, and a TikTok account, @waroengjago, which have begun to be used to take orders. Overall, 76.7% of satisfaction ratings were very satisfied and 23.3% satisfied (mean 3.77 out of 4). Increases in production capacity, turnover, and social-media-driven sales cannot yet be concluded because the monitoring period was short; systematic production and sales records and social media analytics monitoring are therefore recommended as follow-up actions.

Teknologi Tepat Guna dan Pemasaran Digital untuk Pemberdayaan IRT Jajan Upakara di Desa Mekar Bhuwana, Badung Pamularsih, Tyas Raharjeng; Putrawan, I Made Agus; Sarja, Ni Luh Ayu Kartika Yuniastari
Lumbung Inovasi: Jurnal Pengabdian kepada Masyarakat Vol. 11 No. 3 (2026): September
Publisher : Lembaga Penelitian dan Pemberdayaan Masyarakat (LITPAM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/linov.v11i3.6793

Jajan uli dan jajan gina merupakan pangan tradisional Bali yang memiliki fungsi ganda sebagai camilan sekaligus sarana upakara, sehingga permintaannya berlangsung sepanjang tahun. Kegiatan pengabdian kepada masyarakat ini bertujuan meningkatkan produktivitas dan memperkuat sarana pemasaran industri rumah tangga (IRT) Jaje Bu Ketut di Desa Mekar Bhuwana, Kecamatan Abiansemal, Kabupaten Badung. Permasalahan prioritas mitra meliputi proses pengadukan dan pemotongan adonan yang masih manual, pengeringan yang sepenuhnya bergantung pada panas matahari sehingga produksi terhambat pada musim hujan, kemasan tanpa identitas usaha, serta pemasaran yang masih konvensional. Kegiatan dilaksanakan pada April-Agustus 2026 dengan pendekatan partisipatif melalui lima tahapan, yaitu sosialisasi, penerapan teknologi, pelatihan dan pendampingan, evaluasi, serta keberlanjutan program. Teknologi yang ditransfer berupa oven pengering, stand mixer adonan, dan mesin pemotong jajan uli, desain logo dan label kemasan dan tiga kanal pemasaran digital (Google Business Profile, Instagram, dan Facebook). Data dikumpulkan melalui observasi partisipatif, wawancara semi terstruktur, dan pencatatan produksi serta omzet mitra sebelum dan sesudah kegiatan, kemudian dianalisis secara deskriptif kuantitatif dan kualitatif. Hasil kegiatan menunjukkan kapasitas produksi jajan uli meningkat 33% dari ±6 kg menjadi ±8 kg per hari, omzet mitra meningkat 33% dari Rp600.000 menjadi Rp800.000 per sekali produksi, efisiensi waktu pengadukan adonan mencapai 60% dan efisiensi waktu pemotongan mencapai 63%, seluruh produk (100%) telah dikemas berlabel identitas usaha, serta mitra kini memiliki tiga kanal pemasaran digital yang sebelumnya tidak dimiliki; dampak kanal tersebut terhadap jangkauan pasar dan penjualan masih memerlukan pemantauan lanjutan. Appropriate Technology and Digital Marketing for Empowering a Home Industry of Ceremonial Snacks in Mekar Bhuwana Village, Badung Abstract Jajan uli and jajan gina are Balinese traditional foods serving a dual function as snacks and as ceremonial offerings (upakara), so demand continues throughout the year. This community service activity aims to increase productivity and strengthen the marketing channels of the home industry Jaje Bu Ketut in Mekar Bhuwana Village, Abiansemal District, Badung Regency. The partner’s problems were manual mixing and cutting, sun-dependent drying that disrupted production in the rainy season, unlabeled packaging, and conventional marketing. The activity was conducted from April to August 2026 using a participatory approach through five stages: socialization, technology implementation, training and mentoring, evaluation, and program sustainability. The transferred technologies were a drying oven, a dough stand mixer, a jajan uli cutting machine, logo and label design, and three digital marketing channels (Google Business Profile, Instagram, Facebook). Data were collected through participatory observation, semi-structured interviews, and records of the partner’s production and gross sales revenue before and after the activity, then analyzed descriptively. The results show that production capacity increased by 33% from ±6 kg to ±8 kg per day, the partner’s gross sales revenue increased by 33% from IDR 600,000 to IDR 800,000 per production cycle, dough mixing time efficiency reached 60% and cutting time efficiency reached 63%, all products (100%) are now packaged with a business identity label, and the partner now operates three digital marketing channels that previously did not exist. The main indicators exceeded the 30% target, while the effect of the digital channels on market reach requires further monitoring.

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