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All Journal Jurnal Pengabdian Kepada Masyarakat MAKARDHI Journal of Applied Sciences in Travel and Hospitality Indonesian Journal of Applied and Industrial Sciences (ESA) Journal of Tourism, Culinary, and Entrepreneurship (JTCE)
Kartini, Luh Putu
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Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Social Sciences

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Workforce woman empowerment: Transforming challenges into opportunities in Karma Royal Bali as a timeshare hotel Priliani, Ni Luh Dita; Kartini, Luh Putu; Adyatma, Prastha; Pitanatri, Putu Diah Sastri; Pitanatri, Made Uttari
Bahasa Indonesia Vol 5 No 1 (2025): APRIL 2025
Publisher : School of Tourism, Universitas Ciputra Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37715/jtce.v5i1.5167

Abstract

This study identifies strategies to enhance women's empowerment in the workplace at Karma Royal Bali and examines how these efforts contribute to guest satisfaction within the timeshare hotel system. The research focuses on three properties: Karma Royal Candidasa, Karma Royal Jimbaran, and Karma Royal Sanur. This study used a qualitative methodology through in-depth interviews with women leaders and workers; the study explores themes of gender bias, work-life balance, and career development barriers. Findings highlight effective techniques these women implement to overcome challenges, including training programs, mentorship, and supportive workplace policies, ensuring high service quality and improving guest experiences. Therefore, this study implies that women's empowerment is vital in providing guest satisfaction.
Pelatihan Inovasi Kuliner Berbasis Bahan Pangan Lokal: Membangun Produk Makanan Berkualitas dan Berdaya Saing di Desa Bubunan, Buleleng Hendrayana , Made; Atmaja, I Made Purwa Dana; Trisdayanti, Ni Putu Eka; Rumadana, I Made; Pujawan, Anak Agung Ketut Alit; Martadjaya, I Gusti Made Iwan Dusanta; Sudiarta, Ngakan Putu; Dalem, Anak Agung Gd Putra K.P; Sunada, I Nyoman; Kristiana, Nina Indra; Kartini, Luh Putu; Winata, Gede Adi Sistha; Hardina
Jurnal Pengabdian Kepada Masyarakat Makardhi Vol. 5 No. 1 (2025): Jurnal Pengabdian Kepada Masyarakat MAKARDHI
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/makardhi.v5i1.1609

Abstract

Bubunan Village has great potential in the agricultural sector, especially in the availability of local food ingredients such as cassava, corn and sweet potatoes. However, this potential has not been utilized optimally by the local community. Limited knowledge and skills in processing food into value-added products is one of the main obstacles faced. This community service activity aims to increase the capacity of the Bubunan Village community in processing local food ingredients into innovative food products that have economic value. The methods used in this activity include identification of local food ingredients, socialization and recruitment of participants, training in the theory and practice of food processing. This training emphasizes the importance of hygienic processing, product innovation, and effective marketing strategies. It is hoped that the results of this activity will be able to increase the community's skills and knowledge in food processing, as well as encourage the creation of local food products that are competitive in the market. With this training, it is hoped that there will be an increase in the income and welfare of the people of Bubunan Village, as well as strengthening the local economy through utilizing the potential of existing natural resources. Evaluation of this program shows an increase in product quality and entrepreneurial spirit among participants, which is expected to be sustainable and provide long-term benefits for village communities.
Organoleptic Test of Breadfruit Nuggets Priyanti, Diani Putri; Kartini, Luh Putu
Indonesian Journal of Applied and Industrial Sciences (ESA) Vol. 3 No. 6 (2024): November 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/esa.v3i6.11300

Abstract

This study examines the development of nuggets made from breadfruit as an innovation of local food products. Organoleptic tests were conducted to assess the quality of taste, aroma, color, and texture involving 25 panelists. The results showed that breadfruit nuggets had very good organoleptic quality with an average value of 86% for all variables tested. Breadfruit nuggets are considered to have great potential to be developed as a healthy food product with high economic value. This study opens up opportunities for diversification of breadfruit-based products and suggests further research related to nutritional analysis, product stability, and commercialization strategies.
Travel motivations, preferences, and characteristics of women solo travelers in Bali Pitanatri, Putu Diah Sastri; Adnyani, Ni Wayan Giri; Kartini, Luh Putu; Valeri, Marco
Journal of Applied Sciences in Travel and Hospitality Vol. 8 No. 1 (2025): JASTH: Journal of Applied Sciences in Travel and Hospitality
Publisher : Unit Publikasi Ilmiah, P3M, Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/jasth.v8i1.63-78

Abstract

This study explores solo women travelers in Bali, focusing on their travel motivations, preferences, and characteristics. The research aims to fill the gap in understanding how solo travel contributes to understanding women's travel in these popular destinations. The study focuses on Big Data analysis. Textual content from TripAdvisor reviews by solo woman travelers is analyzed using the BART Large Zero Shot model. This model classifies text according to Maslow's hierarchy of needs and Plog's psychographics model, identifying primary travel motivations and distinguishing between allocentric and psychocentric traveler types. The findings reveal that 36.39% of travelers are motivated by self-actualization, seeking personal growth and transformative experiences. Additionally, 83.79% of solo woman travelers prefer allocentric travel experiences, indicating a strong desire for adventure and cultural immersion. These results highlight the empowerment journey of solo woman travelers as they travel to new destinations independently. This research provides valuable insights into the empowerment of solo woman travelers, emphasizing the role of travel in fostering personal development and independence. By examining the specific motivations and preferences of these travelers, the study enriches the discourse on gender roles within modern tourism and offers a nuanced understanding of solo travel.
Sinergi Kuliner dan Pariwisata: Pelatihan Pengolahan Hasil Laut di Desa Bugbug, Karangasem sunada, I Nyoman; Atmaja, I Made Purwa Dana; Kristiana, Nina Indra; Rumadana, I Made; Pujawan, Anak Agung Ketut Alit; Martadjaya, I Gusti Made Iwan Dusanta; Sudiarta, Ngakan Putu; K.P Dalem, Anak Agung Gd Putra; Hendrayana, I Made; Trisdayanti, Ni Putu Eka; Kartini, Luh Putu; Winata, Gede Adi Sistha; Hardina
Jurnal Pengabdian Kepada Masyarakat Makardhi Vol. 4 No. 1 (2024): Jurnal Pengabdian Kepada Masyarakat MAKARDHI
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/makardhi.v4i1.1445

Abstract

This study aimed to enhance the skills and knowledge of the local community in Desa Bugbug, Karangasem, in processing seafood to develop the culinary industry and boost tourism. A combination of qualitative and quantitative approaches was employed, focusing on practical training and continuous mentoring. Data were collected using questionnaires distributed to participants before and after the training sessions, complemented by short interviews. The data were analysed to identify changes in competency levels, focusing on five key variables: culinary skills and knowledge, hygiene and sanitation awareness, professionalism and collaboration, sustainable culinary industry development, and training quality and effectiveness. The results indicated significant improvements in participants' culinary skills and knowledge, particularly in seafood processing, and heightened awareness of hygiene and sanitation practices. However, challenges in professional collaboration and the sustainable development of the culinary industry were identified. The training had a positive impact, increasing local culinary skills and knowledge, enhancing menu diversity, and supporting the preservation of traditional culinary practices. Continuous mentoring from academic institutions is crucial to further develop these competencies and ensure long-term benefits. Future research should explore integrating digital technology into training programs and evaluate the long-term economic impact on local tourism. Overcoming logistical challenges and resistance to new techniques are essential for sustainable development.
Pemberdayaan Perempuan Untuk Meningkatkan Kualitas SDM Hospitaliti untuk Pariwisata Berkelanjutan : Studi Kasus Kota Tomohon, Sulawesi Utara Rumadana, I Made; Kalpikawati, Ida Ayu; Kartini, Luh Putu; Winata, Adi Sistha; Kristiana, Nina Indra; Pitanatri, Putu Diah Sastri; Priliani, Ni Luh Dita
Jurnal Pengabdian Kepada Masyarakat Makardhi Vol. 4 No. 2 (2024): Jurnal Pengabdian Kepada Masyarakat MAKARDHI
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/makardhi.v4i2.1621

Abstract

This study examines the impact of intensive training on women's empowerment in Tomohon City, North Sulawesi, to support sustainable tourism by enhancing the quality of human resources in the hospitality sector. A total of 108 participants attended training sessions on entrepreneurship, accommodation management, and food presentation techniques. Data were collected using questionnaires and semi-structured interviews and analyzed through a mixed-method approach using SPSS version 25. The findings revealed significant improvements in technical skills (average score: 3.94, 98.61%), digital technology usage (average score: 3.94, 98.38%), business income (average score: 3.90, 97.45%), economic independence (average score: 3.92, 97.92%), and overall satisfaction with the training (average score: 3.95, 98.84%). Participants also reported increased confidence in managing their businesses and mastery of new techniques directly applied to their ventures. This research contributes significantly to the literature on women's empowerment through hospitality-based training to support sustainable tourism.
Organoleptic and Nutritional Quality of Carrot Skin Based Nuggets Jananta, I Made Gede Trisna; Kartini, Luh Putu; Trisdayanti, Ni Putu Eka; Sunada, I Nyoman
Indonesian Journal of Applied and Industrial Sciences (ESA) Vol. 3 No. 5 (2024): September 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/esa.v3i5.11326

Abstract

This study examines the organoleptic and nutritional quality of carrot skin-based nuggets as an innovation in healthy food products. The organoleptic test involved 25 panelists to assess the taste, aroma, texture, and color of the nuggets. The results showed that carrot skin nuggets had good organoleptic quality with an average score of 85% for all tested variables. The nutritional content per 100 grams of nuggets includes balanced carbohydrates, proteins, fats, and calories, making them a healthy alternative compared to meat-based nuggets. This study opens up opportunities for diversification of plant-based food products and suggests further research to improve product quality and stability.
Co-Authors Adnyani, Ni Wayan Giri Anak Agung Ketut Alit Pujawan Atmaja, I Made Purwa Dana Dalem, Anak Agung Gd Putra K.P Hardina Hendrayana , Made Hendrayana, I Made Jananta, I Made Gede Trisna K.P Dalem, Anak Agung Gd Putra Kalpikawati, Ida Ayu Kristiana, Nina Indra Martadjaya, I Gusti Made Iwan Dusanta Ni Putu Eka Trisdayanti Pitanatri, Made Uttari Prastha Adyatma Priliani, Ni Luh Dita Priyanti, Diani Putri Rumadana, I Made Sastri Pitanatri, Putu Diah Sudiarta, Ngakan Putu Sunada, I Nyoman Valeri, Marco Winata, Adi Sistha Winata, Gede Adi Sistha