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All Journal Jurnal Pendidikan Fisika-WM Al-Jabar : Jurnal Pendidikan Matematika Union: Jurnal Ilmiah Pendidikan Matematika TRIHAYU: Jurnal Pendidikan Ke-SD-an JURNAL KEPARIWISATAAN Jurnal Kepariwisataan Journal La Sociale Jurnal Visi Pengabdian Kepada Masyarakat Jurnal Bisnis Hospitaliti Jurnal Gastronomi Indonesia Jurnal Pengabdian Kepada Masyarakat MAKARDHI Jurnal Ilmiah Hospitality Management MATHEdunesa Quadratic: Journal of Innovation and Technology in Mathematics and Mathematics Education Magister Scientiae
I Nyoman Arcana
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Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Languange, Linguistic, Communication & Media Mathematics Mechanical Engineering Social Sciences Other

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Balinese Arak as Substitute of Imported Spirits and Liqueurs in The Process of Making Dadar Gulung Flambe Massenga, Lidjah Magdalena; Arcana, I Nyoman; Wiratnaya, I Nyoman
Jurnal Ilmiah Hospitality Management Vol. 13 No. 2 (2023)
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jihm.v13i2.246

Abstract

Making Dadar Gulung Flambe by using Arak Bali drink as a substitute for imported spirits and liqueurs such as French Brandy or Jamaican Rum is one alternative to reduce the cost of food so that the selling price of this dish can be more affordable and will increase the use of local Balinese products as products sold in hotels and restaurants. The purpose of this study was to analyze the level of liking for Dadar Gulung Flambe dishes that use Balinese Arak as a substitute for imported spirits and liqueurs. This study uses qualitative data. The quantitative data in this study is the result of data processing from distributing hedonic test. The data analysis technique used in this final project research is a quantitative descriptive data analysis technique. Through the Hedonic Test by distributing hedonic test questionnaires to 15 panelists using four assessment indicators, such as Taste, Aroma, Color and Texture. The results of this study showed that the average level of preference of panelists for Dadar Gulung Flambe who used Balinese Arak drink as a substitute for imported spirits and liqueurs was 4.3 in the Very Like category.
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.
Development of teaching materials for trigonometric function graphs based on ICT and Tri-N for face-to-face and distance learning Hera, Cicilia Jaga; Arcana, I Nyoman; Kusumaningrum, Betty; Sulaimon, Jamiu Temitope
UNION : Jurnal Ilmiah Pendidikan Matematika Vol 13 No 1 (2025)
Publisher : Universitas Sarjanawiyata Tamansiswa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30738/union.v13i1.17079

Abstract

The objectives of this research are to produce Tri-N and ICT-based teaching materials suitable for Face-to-Face Learning (FFL), create ICT and Tri-N-based teaching materials tailored for Distance Learning (DL), and evaluate the effectiveness and applicability of these materials across FFL and DL settings. The study contributes to academic discourse by demonstrating the efficacy of Tri-N and ICT-based teaching materials in enhancing mathematics instruction, particularly in the topic of Trigonometric Function Graphs. Using the ADDIE paradigm, which includes the phases of Analysis, Design, Development, Implementation, and Evaluation, the study employs the Research and Development (R&D) approach. The participants of the study consist of 36 Class X MIPA-2 students engaged in FFL and 36 Class X MIPA-1 students participating in DL at SMA Negeri 5 Yogyakarta. Learning outcomes evaluations, validation questionnaires, and answer questionnaires are some of the data collection techniques. To guarantee thorough review, the analysis combines qualitative and quantitative methodologies. The study's outcomes include the development of ICT and Tri-N-based teaching materials, such as learning videos, PowerPoint presentations, and handouts, with a primary focus on Trigonometric Function Graphs. These materials are made accessible through YouTube, with the link provided for broader dissemination. Expert assessments indicate high validity of the teaching materials, and student responses reflect positive reception and favorable average scores. The findings underscore the potential of these materials to enhance mathematics instruction in high school settings. It is recommended that educators integrate these resources into their teaching practices. Future research should investigate the application of ICT and Tri-N-based teaching materials across a broader range of subjects to further expand their impact on educational practices.
Pengaruh Keunikan Proses Produksi Arak Bali dan Promosi Terhadap Niat Berkunjung Dan Partisipasi Promosi Oleh Konsumen Pada Rumah Makan Dapoer Bali Mula di Desa Les, Kecamatan Tejakula, Buleleng Widuri, Setyowati Ayu; Arcana, I Nyoman; Juniari , Ni Kadek Eni Juniari; Saputra, I Nyoman Gede Agus Jaya; Rusdiarnata, I Ketut
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.v14i1.1455

Abstract

Dapoer Bali Mula restaurant in Les Village, Tejakula District, Buleleng offers educational tour packages on the preservation of Balinese Arak and traditional Balinese dishes for tourists. This study aims to determine the influence of the uniqueness of the Balinese Arak production process and promotion on the participation of consumers with the intention to visit as an intervening variable in the Dapoer Bali Mula restaurant with 108 respondents. The statistical analysis used in this study is Path Analysis. The results of the study show that: 1) The uniqueness of the Balinese Arak production process and promotion affects the intention to visit; 2) The intention to visit, the uniqueness of the Balinese Arak production process and promotion affect the participation of consumers in promotion, both on their social media accounts and through "word of mouth"; 3) Intention to visit is an intervening variable between the influence of the uniqueness of the Balinese Arak production process on promotional participation by consumers; 4) Intention to visit is not an intervening variable between the influence of promotion on promotion participation by consumers. This research suggests that Dapoer Bali Mula restaurants should always strive to improve the quality of preservation of Balinese Arak Production Cultural Heritage and increase the variety of souvenir products so that more and more consumers participate in promoting Dapoer Bali Mula Restaurant
Developing Bilingual Learning Multimedia in Integral Application Learning Material For Vocational School Rahim, Abdul; Hamdi, Syukrul; Arcana, I Nyoman
Al-Jabar: Jurnal Pendidikan Matematika Vol 11 No 2 (2020): Al-Jabar: Jurnal Pendidikan Matematika
Publisher : Universitas Islam Raden Intan Lampung, INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24042/ajpm.v11i2.6816

Abstract

ICT advancement can be utilized to improve the quality of education. In this globalization era, the millennial generation is demanded to be technology literate and fluent in English to compete in the global world considering that English has been established as an international language. Therefore, the integration of English into learning in the form of multimedia bilingual learning is needed. This study aimed to determine the feasibility, attractiveness, and effectiveness of bilingual learning multimedia on the integral application material for vocational schools. This research is research and development. Based on the results of validation and field trials, the developed bilingual mathematics learning media was in the feasible, interesting, and effective categories. The feasibility of the bilingual learning multimedia based on the material expert validation obtained an average of 4.6 and the media expert validation obtained an average of 4.9 which indicated that the developed product was in the feasible category. The attractiveness of bilingual mathematics learning multimedia based on students’ responses was 89% in the very interesting category. The effectiveness of the developed bilingual learning multimedia to improve students' mathematics learning outcomes was known based on the N-Gain value of 0.8 in the high category. 
Development of ICT and Tri-N teaching materials for both in-class and online learning Huda, Miftakhul; Kusumaningrum, Betty; Arcana, I Nyoman; Yaakub, Mohd Syarull Azlan
UNION : Jurnal Ilmiah Pendidikan Matematika Vol 13 No 3 (2025)
Publisher : Universitas Sarjanawiyata Tamansiswa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30738/union.v13i3.18641

Abstract

This research aimed to develop ICT and Tri-N teaching materials suitable for both in-class and online learning environments and assess their feasibility and effectiveness. The study employed the Research and Development (R&D) method with the ADDIE model, encompassing analysis, design, development, implementation, and evaluation stages. The research was conducted at SMA N 5 Yogyakarta, involving class X1 (in-class learning) and X2 (online learning) with a total of 72 students. Data were collected through student response questionnaires and tests. The developed teaching materials included videos, PowerPoint (PPT) presentations, and handouts. The videos were published on YouTube, providing links to specific sub-materials. The validation results indicated high validity, and student response analysis classified the materials as good. Furthermore, a positive and significant correlation between student responses and learning outcomes tests was observed. The developed teaching materials can serve as effective tools for student learning, and it is recommended for teachers to explore similar approaches for other subjects. This study contributes to the growing body of research on digital pedagogy by providing empirical evidence that ICT-integrated Tri-N teaching materials not only improve student learning outcomes but also offer a scalable and adaptable framework for enhancing instructional quality across varied educational contexts.
Pengembangan Perangkat Pembelajaran Flipped Classroom Berbasis Tri-N pada Pokok Bahasan Bangun Datar di SMP Shalihah, Hanin Hanifah Rahmatu; Arcana, I Nyoman; Sukiyanto, Sukiyanto
MATHEdunesa Vol. 14 No. 3 (2025): Jurnal Mathedunesa Volume 14 Nomor 3 Tahun 2025
Publisher : Universitas Negeri Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26740/mathedunesa.v14n3.p721-734

Abstract

This research is based on the importance of mathematics in life, the importance of learning media with a variety of learning models, and the rapid development of technology. This research aims to produce a Tri-N based flipped classroom learning media that is appropriate to the subject of Flat Build in junior high school and determine the feasibility of the Tri-N based flipped classroom learning media produced in this research. This research uses development research methods, with the ADDIE (Analysis, Design, Development, Implementation, Evaluation) model. This research was carried out at SMP Negeri 2 Sanden with the research subjects being class VII F students, totaling 31 students. The research instruments used were validation questionnaires, student response questionnaires, and learning outcomes tests. The data analysis techniques used are practicality tests, effectiveness tests, and correlation tests. The results of this research are learning media in the form of teaching modules, e-modules, LKPD, learning videos and test questions. The characteristics of this learning media are: teaching module with a flipped classroom learning model equipped with a learning video link and e-module link, the e-module is equipped with a link and barcode to access the video, activities on the LKPD are in accordance with the Tri-N principle. This learning media is declared feasible for use in learning. The feasibility is supported by the results of validation with a very valid category and the results of student response questionnaires in the good category. In addition, based on the results of the learning outcomes test, the percentage of students who meet the KKM is in the effective category. The correlation result between the student response questionnaire and the learning outcomes test is significant and in the same direction, meaning that the high student response questionnaire score, are followed by high learning outcomes test score. In other words, the use of learning media affects students learning achievement. From the research results that have been presented, further researchers can implement the development of flipped classroom learning devices on other materials.
pengaruh PENGARUH CITRA MEREK DAN LOKASI KRISNA OLEH-OLEH KHAS BALI TERHADAP MINAT BELI KONSUMEN DI RESTORAN BERLIN GASTRO KITCHEN & POOL BAR, KUTA, BADUNG Arcana, I nyoman; Budiani, Ni Putu Ariesta; Massenga, Lidjah Magdalena; Juniari, Kadek Eni
JURNAL BISNIS HOSPITALITI Vol 12 No 2 (2023): 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.v12i2.1235

Abstract

This study aims to determine the effect of Brand Image and Location on Consumer Buying Interest. The population in this study were visitors to the Berlin Gastro restaurant and Krisna Bypass Bali Bypass Ngurah Rai with a sample of 66 people. The data analysis techniques used in this study are Validity Test, Reliability, Classical Assumptions, Multiple Linear Regression, F Test, t Test and Coefficient of Determination. Based on the results of the study, it can be seen that: (1) Brand Image has a positive and significant effect on consumer buying interest at the Berlin Gastro restaurant, where the regression coefficient is 0.430 and the significance value is 0.002. (2) location has a positive and significant effect on consumer buying interest at the Berlin Gastro restaurant, where the regression coefficient is 0.417 and the significance value is 0.003. The results of this study recommend that restaurant managers in attracting consumer buying interest are expected to partner with other companies that already have a strong brand image and strategic location as a strategy to increase consumer buying interest.
Pengaruh PENGARUH CITRA MEREK TERHADAP LOYALITAS KONSUMEN PADA RESTORAN ME GACOAN DI PANJER, DENPASAR, BALI Sudiparwati, Putu Ayu; Arcana, I Nyoman; Massenga, Lidjah Magdalena
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.v12i1.1378

Abstract

Competition in the culinary industry makes restaurant managers try to find the right strategy to be competitive. One strategy is to increase buying interest and loyalty. This research was conducted on consumers of Me Gacoan restaurant in the Panjer area, Denpasar. The purpose of this study was to determine the magnitude of the influence of brand image on consumer loyalty. Brand Image indicators in this study consist of: Recognition, Reputation, Affinity, and Buying Interest. While consumer loyalty indicators consist of: consumer liking for the product and consumer loyalty to the brand. Data collection used questionnaire distribution to 64 respondents. The results of simple linear regression analysis show that Brand Image variables have a significant effect on Loyalty. There is a positive influence of brand image on consumer loyalty, which means that Brand Image in Me Gacoan restaurants has a positive and significant effect on consumer loyalty. This study recommends that Me Gacoan maintain product quality, price, and services to customers so that customers do not switch to other brands that sell products, services, and prices that are almost the same around the city of Denpasar.
Consumer Satisfaction at Babi Guling Pande Egi Restaurant in Beng Village, Gianyar Arcana, I Nyoman; Massenga, Lidjah Magdalen; Suastuti, Ni Luh; Pranadewi, Putu Mira Astuti; Budiani, Ni Putu Ariesta
Jurnal Ilmiah Hospitality Management Vol. 15 No. 2 (2025): June 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jihm.v15i2.297

Abstract

Balinese suckling pig restaurant is a specialty restaurant that is growing rapidly in Bali. Generally, a restaurant is located in a strategic location or the center of the crowd, but “Babi Guling Pande Egi” restaurant is located in a less strategic location, with an average number of visitors of more than 400 consumers every day. This study aims to determine the factors that affect consumer satisfaction at this restaurant, using multiple regression analysis with 112 respondents. This study concluded that all of the variables had a significant effect on the overall satisfaction of consumers. The largest contribution was achieved by the dimension of brand image, followed by location, price, atmosphere & convenience, service quality, product quality, and lastly is cleanliness & hygiene. This research suggests that restaurant managers open new outlets in other cities in Bali, especially in tourism areas or in the city of Denpasar
Co-Authors Abdul Rahim Ani Widyawati, Ani Anisa Sholikah Annis Deshinta Ayuningtyas, Annis Deshinta Astuti Pranadewi, Putu Mira Bahy, Valentina Ivon Dewi Hendriyani, I Gusti Ayu Eni Juniari, Ni Kadek Febrianto, I Gusti Agung Hera, Cicilia Jaga Herwinarso . Hingkua, Patris Fernandes I Gusti Ngurah Agung Suprastayasa I Ketut Rusdianata I Nyoman Gede Agus Jaya Saputra I Nyoman Rinala I Wayan Muliana I Wayan Pastini Ignatio B. Susanti ika fitri kumala sari Indiarti, Siska Irham Taufiq, Irham Juniari , Ni Kadek Eni Juniari Juniari, Kadek Eni Kusumaningrum, Betty Lidjah Magdalena Massenga Magdalena Massenga, Lidjah Magdalena Massenga, Lidjah Marina Kuswardani Mas'ad, Arniati Massenga, Lidjah Magdalen Massenga, Lidjah Magdalena Meiliani, Haryanti Messenga, Lidjah Magdalena Miftakhul Huda Muliana, I Wayan Ni Kadek Eni Juniari, Ni Kadek Eni Ni Luh Suastuti Ni Luh Suastuti Ni Putu Ariesta Budani Ni Putu Ariesta Budiani, Ni Putu Ariesta Novianti, Eka Wahyuni Nurwijayanti Pastini, I Wayan Pastini, Ni Wayan Prihatin, Ayung Yeni Putu Mira Astuti Pranadewi9 Rinala, I Nyoman Rusdianata, I Ketut Rusdiarnata, I Ketut Saputra, I Nyoman Gede Agus Jaya Savina, Niyang Hendras Setyowati Widuri Shalihah, Hanin Hanifah Rahmatu Sisya Subawa, I Putu Sisya Subawa, I Putu Sudiparwati, Putu Ayu Sukiyanto Sukiyanto, Sukiyanto Sulaimon, Jamiu Temitope Sulistyawati, Sinta Sumiati Sumiati Syukrul Hamdi Trisniawati Trisniawati, Trisniawati Utami, Nopi Tri Widuri, Setyowati Ayu Wirata, I Nengah Wiratnaya, I Nyoman Wirjawan, J. V. Djoko Yaakub, Mohd Syarull Azlan Yumarsa, Welly