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All Journal Jurnal Pendidikan Bahasa ELS Journal on Interdisciplinary Studies in Humanities Diglosia: Jurnal Kajian Bahasa, Sastra, dan Pengajarannya JURNAL KEPARIWISATAAN Community Empowerment Jurnal Kepariwisataan LOSARI: Jurnal Pengabdian Kepada Masyarakat International Journal of English and Applied Linguistics (IJEAL) Berajah Journal Aptekmas : Jurnal Pengabdian Kepada Masyarakat Jurnal Ilmiah Hospitality Management Jurnal Abdi Masyarakat Jurnal Ilmiah Pariwisata dan Bisnis Journal of Business on Hospitality and Tourism Enigma in Education International Journal Linguistics of Sumatra and Malay (IJLSM) Jurnal Studi Perhotelan dan Pariwisata
NI MADE AYU SULASMINI .
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Strategi Pengelolaan Objek Wisata Pura Tirta Empul, Tampaksiring, Gianyar Pada Pandemi Covid-19 Permadi, Galan Dion; Wirawan, Putu Eka; Sulasmini, Ni Made Ayu
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 3 (2023): Jurnal Ilmiah Pariwisata dan Bisnis
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v2i3.344

Abstract

Semenjak terjadi wabah Covid-19 yang di Indonesia tahun 2020 awal sektor pariwisata Indonesia mengalami penurunan dimana-mana tidak terkecuali di Bali. Sebagai salah satu sektor bisnis yang banyak menghasilkan lapangan pekerjaan karena mampu menampung tenaga kerja yang sangat besar, pariwisata dianggap oleh sebagian masyarakat sebagai entitas yang dirugikan. Pengaruh pandemi covid-19 ini menyebabkan Pura Tirta Empul mengalami penurunan wisatawan sehingga membuat para pelaku wisata untuk berlomba menariw wisatawan. Tujuan penelitian ini adalah yaitu mengetahui dampak positif dan negatif pandemi covid-19 terhadap objek wisata Pura Tirta Empul, serta pengelolaan strategis. Teknik yang digunakan adalah Non-probability sampling. Sampel penelitian yaitu pengelola dan masyarakat sekitar sebanyak enam orang. Data penelitian bersifat kualitatif berupa dampak positif dan negatif pandemi Covid-19 terhadap dampak pariwisata Tirta Empul diperoleh dari wawancara, pengamatan, pemotretan, perekaman. Dampak negatif yang ditimbulkan oleh pandemi covid-19 bagi wisata Tirta Empul adalah perkenomonian masyarakat menjadi turun. Dampak positif yaitu masyarakat menginstropeksi dan lebih mawas diri. Upaya-upaya yang dilakukan diantaranya adalah gencar mempromosikan objek wisata Tirta Empul ke sektor-sektor pariwisata stakeholder terutama travel agen dan hotel-hotel. Hal tersebut dilakukan dengan bekerjasama antar pengelola objek wisata Tirta Empul, desa adat dan pemerintah. Masyarakat juga mengelola lahan yang ada dengan melakukan kegiatan positif seperti menanam sayuran. Covid-19 pandemic in Indonesia since early 2020, the Indonesian tourism sector Since the Covid-19 outbreak in Indonesia in early 2020, the Indonesian tourism sector has decreased everywhere, including in Bali. As a business sector that generates many jobs because it is able to accommodate a very large workforce, tourism is considered by some people as an entity that is disadvantaged. The influence of the COVID-19 pandemic has caused Tirta Empul Temple to experience a decline in tourists, making tourism actors compete to attract tourists. The purpose of this study was to determine the positive and negative impacts of the COVID-19 pandemic on the Tirta Empul Temple tourist attraction, as well as strategic management. The technique used is Non-probability sampling. The research sample is the manager and the surrounding community as many as six people. Qualitative research data in the form of positive and negative impacts of the Covid-19 pandemic on the impact of Tirta Empul tourism were obtained from interviews, observations, photo shoots, recordings. The negative impact caused by the COVID-19 pandemic for Tirta Empul tourism is that the community's economy has decreased. The positive impact is that people introspect and are more introspective. Efforts made include intensively promoting the Tirta Empul tourist attraction to the tourism sectors of stakeholders, especially travel agents and hotels. This is done in collaboration between the managers of the Tirta Empul tourist attraction, traditional villages and the government. The community also manages the existing land by carrying out positive activities such as planting vegetables.
Tinjauan Kualitas Permen Berbahan Dasar Kulit Jeruk Olivia, Ni Putu Mira; Sulasmini, Ni Made Ayu
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 9 (2023): Jurnal Ilmiah Pariwisata dan Bisnis
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v2i9.556

Abstract

Penelitian eksperimen ini dirancang sebagai sebuah eksperimen inovasi olahan produk pilihan untuk masyarakat terutama petani jeruk yang kebingungan memanfaatkan hasil penennya saat musim panen jeruk. Penelitian ini bertujuan untuk mengetahui kualitas dari permen berbahan dasar kulit jeruk dari segi rasa, warna, tekstur, tampilan, daya tahan atau masa kadaluarsa permen berbahan dasar kulit jeruk di suhu ruang dan analisis biaya yang dikeluarkan dalam pembuatan permen berbahan dasar kulit jeruk ini. Metode yang digunakan dalam penelitian ini adalah melakukan studi pustaka dengan membaca dan mempelajari berbagai buku referensi (artikel, jurnal, dan yang lainnya), observasi mengamati berapa lama daya tahan permen berbahan dasar kulit jeruk, dan dokumentasi semua proses penelitian dari persiapan bahan, proses pembuatan permen berbahan dasar kulit jeruk dan penyebaran kuisioner uji organoleptic kepada 10 panelis terlatih yang terdiri dari sous chef pastry dan commis pastry Four Seasons Bali Jimbaran. Hasil penelitian ini menunjukkan bahwa kualitas permen berbahan dasar kulit jeruk dari segi rasa adalah sangat enak, segi warna sangat menarik, segi tekstur sangat kenyal dan segi tampilan sangat menarik. Daya tahan permen dapat bertahan selama 3 hari di suhu ruang ( 20ºC - 25ºC ), dan hasil perhitungan analisis biaya dalam pembuatan permen berbahan dasar kulit jeruk ini didapatkan hasil bahwa jika dalam satu kemasan pembeli akan mendapatkan 5pcs permen dengan berat 5gr/pcs maka permen akan dijual dengan harga Rp 10.000,-/kemasan. This experimental research was designed as an experimental innovation of selected products for the community, especially citrus farmers who are confused about how to use their harvest during the citrus harvest season. This study aims to determine the quality of candy made from orange peel in terms of taste, color, texture, appearance, durability or expiration date of candy made from orange peel at room temperature and analyze the costs incurred in making this candy made from orange peel. The method used in this research is to conduct a literature study by reading and studying various reference books (articles, journals, and others), observing how long the shelf life of candies made from orange peel, and documentation of all research processes from material preparation, manufacturing process. candy made from orange peel and the distribution of organoleptic test questionnaires to 10 trained panelists consisting of sous chef pastry and commis pastry Four Seasons Bali Jimbaran. The results of this study indicate that the quality of candy made from orange peel in terms of taste is very good, the color is very attractive, the texture is very chewy and the appearance is very attractive. The durability of the candy can last for 3 days at room temperature (20ºC - 25ºC), and the results of the calculation of the cost analysis in making candy made from orange peel show that if in one package the buyer will get 5 pcs of candy weighing 5gr/pcs, the candy will sold at a price of Rp. 10,000, -/package.
Implementasi Standard Operational Procedure (SOP) Opening and Closing Restaurant Wibawa, I Gede Made Agus Guna; Sulasmini, Ni Made Ayu
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 3 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Maret 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i3.741

Abstract

Penelitian ini bertujuan untuk mengetahui bagaimana implementasi Standard Operational Procedure (SOP) Opening And Closing Restaurant di The Trans Resort Bali. Metode yang digunakan dalam pengumpulan data adalah observasi dan wawancara. Teknik analisis data yang dilakukan adalah deskriptif kualitatif yaitu dengan cara menyesuaikan (SOP) Opening dan Closing Restaurant dengan kenyataan dilapangan untuk mengetahui apakah semua prosedur yang berlaku disudah dilakukan dengan baik dan benar. Berdasarkan hasil obervasi yang telah dilakukan terdapat dua prosedur pada saat opening dan closing yang tidak dilakukan. Prosedur yang tidak dilakukan adalah 1) Prepare dan set up semua table dengan placemate, cutletires set, salt and papper bowl dan sugar bowl, 2) Pindahkan ke dalam semua kursi yang berada di area pooldeck/outside restoran untuk menghindari kursinya basah apabila terjadi hujan pada malam hari, sehingga prosedur yang tidak dilakukan tidak sesuai dengan Standard Operational Procedure (SOP). Industri perhotelan atau restoran dapat merujuk pada penilitian ini untuk meninjau kembali penerapan (SOP) pada saat opening dan closing. This study aims to find out how the implementation of the Standard Operational Procedure (SOP) Opening And Closing Restaurant at The Trans Resort Bali. The methods used in data collection are observation and interviews. The data analysis technique used was descriptive qualitative, namely by adjusting the Opening and Closing Restaurant (SOP) with the reality on the ground to find out whether all the procedures that apply have been carried out properly and correctly. Based on the results of the observations that have been made, there are 2 procedures during opening and closing that were not carried out. The procedures that were not carried out were 1) Prepare and set up all the tables with placemates, cutletires sets, salt and paper bowls and sugar bowls, 2) Move all the chairs in the pooldeck/outside area of the restaurant to avoid the chairs getting wet when it rains. at night, so the procedures that are not carried out are not in accordance with the Standard Operational Procedure (SOP). The hotel or restaurant industry can refer to this research to review the implementation (SOP) during opening and closing.
Pengaruh Citra Dan Promosi Terhadap Minat Berkunjung Kembali Wisatawan Domestik Ke Daya Tarik Wisata Serangan Turtle Conservation And Education Centre Sari, Ni Kadek Megi Purnama; Sulasmini, Ni Made Ayu; Suprapto, I Nyoman Arto
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.v4i7.1032

Abstract

Penelitian ini bertujuan untuk mengetahui citra dan promosi secara parsial dan simultan terhadap minat berkunjung kembali wisatawan ke Serangan Turtle Conservation and Education Centre. Lokasi penelitian ini Serangan Turtle Conservation and Education Centre. Sampel yang digunakan dalam penelitian ini sebanyak 100 responden. Teknik analisis data yang digunakan dalam penelitian ini adalah Uji Asumsi Klasik, Analisis Regresi Linier Berganda, Uji Koefisien Determinasi, Uji t dan Uji F. Dari hasil penelitian dapat dilihat bahwa citra berpengaruh positif signifikan terhadap minat berkunjung kembali, promosi berpengaruh positif signifikan terhadap minat berkunjung kembali, dan secara simultan citra dan promosi berpengaruh signfikan terhadap minat berkunjung kembali. Besarnya citra dan promosi terhadap minat berkunjung kembali adalah 69,8%. Saran yang dapat diberikan peneliti adalah Serangan Turtle Conservation and Education Centre diharapkan memelihara ikan atau hewan jenis lain yang dapat dipelihara di penangkaran, meningkatkan intensitas promosi online & offline menggunakan bahasa indonesia, selalu menyediakan fasilitas yang memadai, promosi yang baik agar nantinya wisatawan berminat untuk berkunjung kembali. This study aims to determine the partial and simultaneous effects of image and promotion on tourists' interest in revisiting the Serangan Turtle Conservation and Education Centre. The location of this study is the Serangan Turtle Conservation and Education Centre. The sample used in this study consisted of 100 respondents. The data analysis techniques employed in this study include the Classical Assumption Test, Multiple Linear Regression Analysis, Determination Coefficient Test, t-Test, and F-Test. The results of the study show that image has a significant positive effect on the intention to revisit, promotion has a significant positive effect on the intention to revisit, and simultaneously, image and promotion have a significant effect on the intention to revisit. The magnitude of the effect of image and promotion on the intention to revisit is 69.8%. The researcher's recommendation is that the Serangan Turtle Conservation and Education Center should maintain fish or other animals that can be kept in captivity, increase the intensity of online and offline promotion using the Indonesian language, always provide adequate facilities, and conduct effective promotion to encourage tourists to revisit.
Balinese verbs: ‘Mapetik’ and ‘Matatah’ meaning ‘to cut’ convey ritual values Sudipa, I Nengah; Sulasmini, Ni Made Ayu; Supartini, Ni Luh
International Journal Linguistics of Sumatra and Malay Vol. 4 No. 1 (2025): International Journal Linguistics of Sumatra and Malay (IJLSM)
Publisher : TALENTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/ijlsm.v4i1.20610

Abstract

The aim of this writing is to discuss Balinese verbs conveying the meaning ‘to cut’ related to the sacred Hindu rites. They are referred to as the rituals of cutting hair ‘mapetik’ and tooth-filing ‘matatah’. The source of the data was from the conversations with Balinese people encountered during the ritual period. The data was collected by active participation, combined with observation and note-taking techniques. The collected data was analysed by metalanguage approach: mapping the meaning through language. Metalanguage manages to subtly map not only the meaning through entity, process, instrument(s), and the result, but    the ritual values as well. The result showed that the rites with their conveyed values rely on the meaning of the respective verbs.
Co-Authors A. A. Gede Wijaya A.A. Ayu Arun Suwi Arianty Antara, Ida Bagus Ketut Soma Arsana, I Gede Eka Arsana, I Gede Eka Budi, Agung Permana Christhofer Anugrah Singgih Tio Cokorda Istri Sri Apriyani Sudarsana Dewi, I Gusti Ayu Melistyari Dika Pranadwipa Koeswiryono, Dika Pranadwipa Dwitama, I Made Doni Priawan I Gusti Ayu Eka Suwintari I Gusti Ayu Melistyari Dewi I Made Gowinda I Nengah Sudipa I Nyoman Gede Astina I Putu Agus Hary Indrawan12 I Wayan Eka Mahendra I Wayan Simpen I Wayan Simplen Ida Ayu Gayatri Kesumayathi Ida Bagus Ketut Soma Antara Kadek Ayu Ekasani Komang Trisna Pratiwi Arcana Lidya Sari, Marcella Luh Putu Artini Made Sri Satyawati Naniana N. Benu NEVIATY PUTRI ZAMANI Ni Luh Diah Mirayanti Ni Luh Supartini Olivia, Ni Putu Mira Pantiyasa, I Wayan Parwati, Komang Shanty Muni Permadi, Galan Dion Prasetyo, Lery Prof. Dr. Ni Nyoman Padmadewi,MA . Putu Devi Rosalina Putu Dian Yuliani Paramita Putu Eka Wirawan Putu Junio Figo Budiwan Rena Mariani, Ni Wayan Saputra, I Gede Gio Pana Sari, Ni Kadek Megi Purnama Semara, I Made Trisna Sentanu, I Nyoman Tri Mulya Suprapto, Nyoman Arto Tunjungsari, Komang Ratih Wibawa, I Gede Made Agus Guna Yani, Ni Wayan Mega Sari Apri Yundari, Yundari