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All Journal Journal Of Management Science (JMAS) Jurnal Kepariwisataan Journal La Sociale Studi Ilmu Manajemen dan Organisasi Jurnal Bisnis Hospitaliti Jurnal Gastronomi Indonesia Journal of Tourism Sustainability Jurnal Pengabdian Kepada Masyarakat MAKARDHI
Febrianto, I Gusti Agung
Program Studi Bisnis Hospitaliti, Politeknik Pariwisata Bali
Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Social Sciences Other

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Rekonstruksi Kuliner Lokal untuk Memperkuat Branding Makanan Tradisional Labuan Bajo Suprastayasa, I Gusti Ngurah Agung; Rumadana, I Made; Sabudi, I Nyoman Sukana; Kalpikawati, Ida Ayu; Wiryanata, I Gusti Ngurah Agung; Febrianto, I Gusti Agung; Pinaria, Ni Wayan Chintia
JURNAL GASTRONOMI INDONESIA Vol 12 No 1 (2024): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v12i1.1361

Abstract

As a super priority and newly developing destination, the Labuan Bajo tourism area can use traditional culinary delights to attract tourist visits. However, only a few conventional culinary delights are marketed to domestic and foreign tourists. The existence of traditional culinary delights has proven to be a tourist attraction. Therefore, this research aims to identify traditional Labuan Bajo cuisine and reconstruct these culinary delights for tourists. This research is qualitative research using informants determined using purposive sampling techniques. Interviews, documentation studies, and observations carried out data collection. The data analysis techniques used in this research are data reduction, data presentation, and conclusion. The research results show that the types of traditional Labuan Bajo culinary delights that are still maintained include Corn Bose, Roti Kompyang, Rebok, Lomak, Nasi Kolo, Tibu, Fish in Sour Sauce, Rumpu Rampe. Several traditional Labuan Bajo culinary delights that can be reconstructed are arranged in a table d'hote menu based on aroma, texture/shape consistency, nutrition, culinary appearance, smell, and temperature. Example of a menu that is recommended for reconstruction to be displayed in the table d'hote menu, including Appetizer: Fried Salted Cara Fish and Beef Sei with Papaya Flower, Soup: Fish in Sour Sauce Soup and Ndusuk Leaf Vegetables, Main Course: Pork /Chicken Tibu, Grilled/Fried Fish with Onion Sauce, Nasi Kolo/Corn Bose/Hangbesar, Lomak/Rumpu Rampe, Dessert: Rebok Praline With Grilled Banana and Cassava, and Bread: Roti Kompyang.
Preference Consumer in Choose Restaurant Dish Noodles in Gianyar Regency Bali Arcana, I Nyoman; Muliana, I Wayan; Pastini, Ni Wayan; Sudiparwati, Putu Ayu; Febrianto, I Gusti Agung
Journal La Sociale Vol. 6 No. 2 (2025): Journal La Sociale
Publisher : Borong Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journal-la-sociale.v6i2.1872

Abstract

Gianyar Regency has long been known for its traditional cuisine in the form of Ayam Betutu and Babi Guling, but at this time the noodle dish has now developed into one of the people's favorite foods in Gianyar Regency. The characteristic of noodle dishes is their affordable selling price both in stand-alone noodle restaurant chains and in large restaurant chains. This study aims to analyze consumer preferences in noodle restaurants in Gianyar Regency using conjoint analysis with the variables of place, service, atmosphere & parking, safety and hygiene, brand & promotion, price, and product summarized from the results of the research of Fidan et al., (2021); Farooqui and Alwi (2019); Wang et al., (2016); Chua et al., (2020); Kim (2018); Thomadsen (2007); Baharta et al. (2022); Mendoza-Carpio et al., (2021), and Saefudin, et al., (2020). The results of the study show that the variable indicators that are consumer preferences in Gianyar Regency are: strategic location of the restaurant, hygienic food and beverages, attractiveness of the building and dining room, neat and clean appearance of the restaurant staff, adequate parking lot, price according to budget, food price according to expectations, speed of service, product popularity, clean environment around the restaurant, Menu Selection, Restaurant Location Close to Workplace, Brand Image, Word of Mouth Promotion.
The effect of service quality, facilities and environmental cleanliness on tourist satisfaction at the fire flies garden tourist attraction, taro tourism village Pinaria, Ni Wayan Chintia; Kalpikawati, Ida Ayu; Artajaya, Made; Febrianto, I Gusti Agung
Junal Ilmu Manajemen Vol 8 No 2 (2025): April: Management Science and Field
Publisher : Institute of Computer Science (IOCS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35335/jmas.v8i2.681

Abstract

This study aims to analyze the effect of service quality, facilities, and environmental cleanliness on tourist satisfaction at The Fire Flies Garden. This research uses quantitative and qualitative methods, with primary data obtained through a Likert scale-based questionnaire (1-5) to tourists and interviews with managers. The sampling technique used Accidental Sampling with 60 respondents. Data analysis was conducted using multiple linear regression with the help of SPSS. The results showed that service quality, facilities, and environmental cleanliness have a positive and significant influence on tourist satisfaction, both partially and simultaneously. Tourists are satisfied with the services provided, adequate facilities, and environmental cleanliness that is maintained. The research conclusion confirms that these three variables play an important role in improving the tourist experience and sustainability of tourist destinations.
EFEKTIVITAS INSTAGRAM SEBAGAI MEDIA PEMASARAN DI KOPIUNG HAND CRAFTED COFFEE DENPASAR Juniari, Ni Kadek Eni; Febrianto, I Gusti Agung; Rusdiarnata, I Ketut; Pranadewi, Putu Mira Astuti; Sudiparwati, Putu Ayu
JURNAL BISNIS HOSPITALITI Vol 14 No 1 (2025): Jurnal Bisnis Hospitaliti
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat, Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jbh.v14i1.1817

Abstract

Instagram is a social media application designed for smartphones and functions as a digital communication platform, similar to Twitter. However, its primary distinction lies in its emphasis on photo sharing, allowing users to disseminate visual content within specific contexts or locations. One of Instagram's key advantages is its seamless integration with other platforms under the Meta (formerly Facebook) ecosystem, including WhatsApp, Facebook, and Messenger. Additionally, Instagram offers paid digital advertising features that can be utilized to promote and market products effectively. The objective of this study is to evaluate the effectiveness of Instagram as a marketing tool for KopiUNG Hand Crafted Coffee. This research employs a descriptive qualitative approach, utilizing data collection methods such as interviews, observations, and document analysis. The study is grounded in the theoretical framework proposed by Bambang Dwi Atmoko, which emphasizes four key user engagement indicators: follow, like, comment, and share. The findings indicate that three of the four indicators follow, like, and share have been implemented effectively in the marketing strategy. However, the 'comment' indicator has not yet demonstrated the same level of effectiveness. The outcomes of this study are anticipated to serve as a valuable source of insight and provide strategic recommendations for enhancing the marketing efforts of KopiUNG Hand Crafted Coffee.    
Co-Authors Adinda, Clearesta Adipati, Ingryt Grity Anak Agung Istri Manik Mahayani Anggani, Mayang Fitri Artajaya, Made Astuti Pranadewi, Putu Mira I Gusti Ngurah Agung Suprastayasa I Gusti Ngurah Agung Wiryanata I Ketut Surata I Nyoman Arcana I Putu Esa Widhaharthana I Putu Utama Ida Bagus Maha Putra Kalpikawati, Ida Ayu Michael Christanta Muliana, I Wayan Ni Kadek Eni Juniari, Ni Kadek Eni Ni Luh Putu Surining Jati Pastini, Ni Wayan pinaria, ni wayan chintia Rumadana, I Made Rusdiarnata, I Ketut Sabudi, I Nyoman Sukana Sudiparwati, Putu Ayu Swandewi, Ni Kadek