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All Journal MATRIK: JURNAL MANAJEMEN, STRATEGI BISNIS, DAN KEWIRAUSAHAAN Jurnal Ekonomi dan Bisnis Jagaditha Jurnal Kajian Bali JUIMA : Jurnal Ilmu Manajemen Warmadewa Management and Business Journal (WMBJ) WIDYA MANAJEMEN Jurnal Sewaka Bhakti Jurnal Pengabdian kepada Masyarakat Nusantara MEDIA BISNIS Jurnal Relevansi : Ekonomi, Manajemen dan Bisnis Dedikasi: Jurnal Pengabdian Kepada Masyarakat Literasi: Jurnal Pengabdian Masyarakat dan Inovasi
Luh Nik Oktarini
Universitas Hindu Indonesia
Religion Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Social Sciences Other

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Pengembangan Bukit Cemara Menuju Wisata Ramah Melalui Community Based Tourism di Kabupaten Karangasem Putu Herny Susanti; Ida I Dewa Ayu Yayati Wilyadewi; Luh Nik Oktarini; Ni Luh Tia Ayu Purnami
Jurnal Kajian Bali (Journal of Bali Studies) Vol. 12 No. 2 (2022): Volume 12 No 2 Oktober 2022
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JKB.2022.v12.i02.p10

Abstract

The Covid-19 pandemic has had an impact on the tourism industry in Indonesia and the world. After the pandemic has recovered, all sectors of the tourism industry in the world have adapted to the new normal life, including the Bukit Cemara tourist destination in Karangasem Regency. This study aims to examine the development strategy of Bukit Cemara tourism attraction in Karangasem Regency towards friendly attraction in order that the number of tourist visits can increase significantly. This study uses a qualitative research method based on literature review, observation and interviews with the support of the Interpretive Structural Modeling (ISM) analysis tool. This study concludes that tourism management in Bukit Cemara has not been maximized. Therefore, a development strategy is needed that includes the role of several elements to become friendly tourism. Among them are the needs for the role of traditional villages and local society, the maximum role of local governments, improvement of aware of tourism work, active involvement of academics related to human resource development in developing friendly tourism.
Peningkatan Daya Saing Produk Tumpeng Pangkonan Penek Giri: Strategi Penguatan Branding dan Inovasi Kemasan: Enhancing the Competitiveness of Tumpeng Pangkonan Penek Giri Products: Strategies for Strengthening Branding and Packaging Innovation Luh Nik Oktarini; Putu Atim Purwaningrat; Rai Dwi Andayani W; Ni Wayan Mona Purwaningtyas; Arista Dwi Saputri
Bestari: Jurnal Pengabdian Kepada Masyarakat Vol 6 No 3 (2026): September 2026
Publisher : Sekolah Tinggi Keguruan dan Ilmu Pendidikan (STKIP) Melawi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46368/dpkm.v5i3.4662

Abstract

Abstract: Now a days, the community has begun to shift towards using nasi penek or ready-to-use compact rice, which is more practical and convenient. The product Tumpeng Pangkonan Penek Giri faces challenges in competitiveness due to limited innovation in branding and packaging. Despite its high cultural value and unique local characteristics, the product remains relatively unknown in the modern market and lacks a strong visual identity to attract consumers. This community service activity focuses on strategies for strengthening branding and packaging innovation to enhance the product’s market value and competitiveness. The methods applied employed a participatory approach, including observation, group discussions with business actors, brand identity design training, and guidance in developing innovative, hygienic, and visually appealing packaging prototypes. The results indicate an increased understanding among business actors regarding the importance of brand image and packaging as strategic marketing elements. Furthermore, Tumpeng Pangkonan Penek Giri now features a more professional visual identity and packaging that is practical, aesthetic, and compliant with hygiene standards. Keywords: Product Competitiveness, Branding Strengthening Strategy, Packaging Innovation Abstrak: Masyarakat kini mulai beralih menggunakan nasi penek atau nasi siap pakai yang dicetak padat dan praktis. Produk Tumpeng Pangkonan Penek Giri, menghadapi tantangan rendahnya daya saing akibat minimnya inovasi dalam branding dan kemasan. Meskipun memiliki nilai budaya dan keunikan lokal yang tinggi, produk ini kurang dikenal di pasar modern dan belum memiliki identitas visual yang kuat untuk menarik konsumen. Pengabdian masyarakat ini berfokus pada strategi penguatan branding dan inovasi kemasan untuk meningkatkan nilai jual dan daya saing produk. Metode yang diterapkan meliputi pendekatan partisipatif, yaitu melalui observasi, diskusi kelompok dengan pelaku usaha, pelatihan desain identitas merek, serta pendampingan pembuatan prototipe kemasan inovatif yang higienis dan menarik. Hasil kegiatan menunjukkan peningkatan pemahaman pelaku usaha mengenai pentingnya citra merek dan kemasan sebagai elemen pemasaran strategis. Selain itu, produk Tumpeng Pangkonan Penek Giri kini memiliki identitas visual yang lebih profesional dan kemasan yang praktis, estetis, serta sesuai standar higienis. Kata kunci: Daya Saing Produk, Strategi Penguatan Branding, Inovasi Kemasan
Transformasi Produksi Arak Bali melalui Modernisasi Teknologi dan Diversifikasi Produk Turunan Putu Atim Purwaningrat; Luh Nik Oktarini; Ni Luh Gede Sudaryati; I Nengah Ari Suputra Bawa; Komang Odik Pramana
Jurnal Pengabdian kepada Masyarakat Nusantara Vol. 7 No. 3 (2026): Edisi September - Desember
Publisher : Lembaga Dongan Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55338/jpkmn.v7i3.9555

Abstract

Pengabdian kepada masyarakat (PKM) ini bertujuan meningkatkan efisiensi produksi Arak Bali melalui penerapan alat distiler serta meningkatkan nilai tambah produk pada IRT Arak Api 1112. Metode pelaksanaan meliputi empat tahapan, yaitu sosialisasi, pelatihan, penerapan teknologi, serta pendampingan dan evaluasi. Kegiatan mencakup penggunaan mesin distiler, pelatihan pembuatan arak infused dengan berbagai varian rasa, Hasil kegiatan menunjukkan bahwa mesin distiler mampu mempercepat proses penyulingan, meningkatkan efisiensi waktu produksi, serta mempermudah proses kerja. Diversifikasi produk dengan kemasan yang lebih modern meningkatkan nilai tambah, PKM ini membuktikan bahwa tradisi dapat berkembang melalui inovasi. Penerapan inovasi teknologi mampu meningkatkan produktivitas, efisiensi, dan daya saing IRT Arak Api 1112 tanpa menghilangkan nilai-nilai kearifan lokal dalam proses produksi Arak Bali.
Co-Authors Arista Dwi Saputri Atim Purwaningrat Gede Agus Dian Maha Yoga Gusti Alit Suputra I Gede Aryana Mahayasa I Made Abdi Arnatayasa I Nengah Ari Suputra Bawa I Nyoman Bagus I Putu Indrayana Putra Ida Ayu Anggawulan Saraswathi Ida Ayu Putu Widani Sugianingrat Ida I Dewa Ayu Yayati Wilyadewi Komang Ary Pratiwi Komang Odik Pramana Ni Kadek Citra Dewi Yasti Ni Komang Sumadi Ni Luh Adisti Abiyoga Wulandari Ni Luh Gede Sudaryati Ni Luh Tia Ayu Purnami Ni Nyoman Adityarini Abiyoga Vena Swara Ni Wayan Mona Purwaningtyas Ni Wayan Wina Premayani, Ni Wayan Wina Putu Atim Purwaningrat Rai Dwi Andayani W Susanti, Putu Herny Wijaya, Putu Yudy