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All Journal Buletin Udayana Mengabdi E-Journal of Tourism Jurnal IPTA Jurnal Kajian Bali Journal of Indonesian Tourism and Development Studies Jurnal Master Pariwisata (JUMPA) QALAMUNA: Jurnal Pendidikan, Sosial, dan Agama Jurnal Ilmiah Manajemen dan Bisnis Community Development Journal: Jurnal Pengabdian Masyarakat Community Empowerment Devotion: Journal of Research and Community Service Widyadari : Jurnal Pendidikan Journal of Social Research Daiwi Widya : Jurnal Pendidikan FKIP Unipas Pusaka : Journal of Tourism, Hospitality, Travel and Business Event Publikasi Ilmiah Bidang Pengabdian Kepada Masyarakat (SIKEMAS) Jurnal Ilmiah Hospitality Management Jurnal Ilmiah Pariwisata dan Bisnis Paryaṭaka : Jurnal Pariwisata Budaya dan Keagamaan Journal of Business on Hospitality and Tourism International Journal of Multidisciplinary Sciences JUPARITA: Jurnal Pariwisata Tawangmangu Nusantara Journal of Multidisciplinary Science International Journal of Technology and Education Research International Journal of Economics, Business and Innovation Research International Journal of Contemporary Sciences (IJCS) Jurnal Studi Perhotelan dan Pariwisata TRJ (Tourism Research Journal)
I Nyoman Sudiarta
Program Studi Industri Perjalanan Wisata, Fakultas Pariwisata, Universitas Udayana
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Potential and Prospect of Sweet Potatoes as a Basic Ingredient for Various Balinese Culinary in Badung Regency I Ketut Suda; Prawita, Ni Ketut Riska Dewi; Wiartha, Nyoman Gede Mas; Sudiarta, I Nyoman; Jayendra, Putu Sabda
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.v15i2.311

Abstract

This study explores the potential and prospects of processing sweet potato as a basic ingredient for Balinese culinary in Abiansemal Dauh Yeh Cani Village, Abiansemal District, Badung Regency. The findings show that although sweet potato has great potential for making traditional Balinese snacks, such as chips and lempog, the main challenges are the difficulty raw materials on sustainable basis and the lack of interest among the younger generation to be involved in agriculture. Additionally, sweet potato-based dishes are less popular due to people’s habit of switching to modern food product. However, with the right approach, including education on processing, attractive packaging, and modern marketing strategies, sweet potato-based culinary products have potential prospects for development as popular Balinese souvenirs for both local markets and tourists.
Development of an Educational Program to Increase Cultural Awareness and Tourism Ethics in Puri Gede Kaba Kaba Sudiarta, I Nyoman
QALAMUNA: Jurnal Pendidikan, Sosial, dan Agama Vol. 16 No. 1 (2024): Qalamuna - Jurnal Pendidikan, Sosial, dan Agama
Publisher : Lembaga Penerbitan dan Publikasi Ilmiah Program Pascasarjana IAI Sunan Giri Ponorogo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37680/qalamuna.v16i1.4939

Abstract

This research aims to determine the development of educational programs that can increase cultural awareness and tourism ethics in Puri Gede Kaba-Kaba. The qualitative research method focuses on collecting data through observation, interviews, and documentation of thoughts to gain an in-depth understanding of the research subject. Through the Milles and Huberman data analysis method, this research identified implied meanings and comprehensive categorization of data, which was then interpreted to reveal relationships between categories. The research results show that the educational program developed successfully integrates the concept of Eudaimonia, Kant's deontological view, and Kohlberg's theory of moral development in character education. The program effectively teaches respect for local culture, environmental responsibility, and social awareness and contributes to preserving cultural heritage and the environment. This research concludes that comprehensive character education can improve moral character and wise decision-making among tourism actors and visitors, with direct implications for increasing the positive benefits of the tourism industry for local communities. The implications of this research also include recommendations for implementing similar educational programs in other tourism locations, involving more comprehensive collaboration with educational institutions and using social media to promote and evaluate tourism culture and ethics education activities.
Values of Traditional Education Through the Procession of Mājar-ajar in the Hindu Community at Pura Agung Besakih Sudiarta, I Nyoman; Artayasa, I Putu; Suda, I Ketut
QALAMUNA: Jurnal Pendidikan, Sosial, dan Agama Vol. 16 No. 2 (2024): Qalamuna - Jurnal Pendidikan, Sosial, dan Agama
Publisher : Lembaga Penerbitan dan Publikasi Ilmiah Program Pascasarjana IAI Sunan Giri Ponorogo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37680/qalamuna.v16i2.6337

Abstract

This study aims to analyze the values ​​of traditional education contained in the Mājar-ajar procession and examine its implications for the Hindu community's social, cultural, and economic aspects in Bali. The research method used is qualitative with observation techniques, in-depth interviews, and literature studies. The results of the study indicate that the Mājar-ajar procession contains traditional educational values, such as the teachings of tatwa (Hindu philosophy), susila (morality), and ceremonies (religious rituals), which are passed down from generation to generation. From a social aspect, this procession strengthens social relations, solidarity, and a sense of togetherness in society. From a cultural aspect, this procession is a means of preserving Hindu traditions and cultural identity in Bali through ritual symbols, performing arts, and religious practices. Meanwhile, from an economic aspect, this procession contributes to the empowerment of the community's economy through the tourism sector, creative industry, and trade in ritual products. The Mājar-ajar procession functions as a religious ritual. It has a strategic role in maintaining the continuity of traditional education, strengthening social and cultural structures, and encouraging economic growth based on local culture. Therefore, efforts are needed to preserve and develop this procession to remain relevant and useful in Hindu society in Bali.
Analisis menu a’la carte menggunakan metode menu engineering di poppies restaurant kuta Anggitha, I Putu Nanda; Sudiarta, I Nyoman; Kuntariati, Utik
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 1 (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.v2i1.291

Abstract

Dari banyaknya Restoran di Bali, ternyata belum semua restoran melakukan analisis Menu Enginering secara rutin yang menyebabkan tidak adanya data untuk mengetahui performa menu dan juga keuntungan. Dalam penelitian ini akan menganalisa menu a’la carte di Poppies Restaurant menggunakan metode menu engineering. Hasil penelitian menunjukan dari 80 item menu a’la carte di poppies restaurant terdapat 22 item termasuk dalam kategori star, 30 item termasuk dalam kategori plowhorse, 9 item termasuk dalam kategore puzzle, dan 19 item yang termasuk dalam kategoti dog. Hasil analisis tersebut menunjukkan klasifikasi menu dog masih cukup tinggi, hal itu menunjukkan performa menu a’la carte di Poppies Restaurant belum maksimal dan harus diperbaiki, oleh karena itu perlu dilakukannya analisis menu rutin intensif untuk memaksimalkan performa menu dan pendapatan di Poppies Restaurant. Of the many restaurants in Bali, it turns out that not all restaurants perform Menu Enginering analysis on a regular basis which causes no data to determine menu performance and profits. In this study, we will analyze the a'la carte menu at Poppies Restaurant using the menu engineering method. The results showed that of the 80 a'la carte menu items at Poppies restaurant there were 22 items included in the star category, 30 items included in the plowhorse category, 9 items included in the puzzle category, and 19 items which are included in the dog category. The results of the analysis show that the classification of the dog menu is still quite high, it shows that the performance of the a'la carte menu at Poppies Restaurant has not been maximized and must be improved, therefore it is necessary to do an intensive routine menu analysis to maximize menu performance and income at Poppies Restaurant.
Pengaruh Kualitas Pelayanan Pramusaji Terhadap Loyalitas Pelanggan di Restoran Hotel Daun Bali Pratama, I Wayan Yoga; Sudiarta, I Nyoman; Praminatih, Gusti 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.v2i3.352

Abstract

Pariwisata erat hubungannya dengan pelayanan. Termasuk pada pelayanan makanan dan minuman yang ada dalam akomodasi itu sendiri, dimana pada sebuah restoran kualitas pelayanan pramusaji sangat penting agar dapat melayani tamu dan membuat tamu merasa nyaman serta merasa puas atas pelayanan yang diberikan. Pada sebuah restoran kualitas pelayanan pramusaji sangat penting agar dapat melayani tamu dan membuat tamu merasa nyaman serta merasa puas atas pelayanan yang diberikan. Pelayanan yang baik akan memberikan beragam keuntungan pada usaha mengingat kepuasaan tamu telah mampu dicapai secara menyeluruh. Berdasarkan hal tersebut kemudian dibuatlah penelitian ini, penelitian ini bertujuan untuk mengetahui bagaimana pengaruh kualitas pelayanan pramusaji terhadap loyalitas pelanggan di Restoran Daun Bali Hotel. Penelitian ini berbentuk korelasional yang menggunakan variabel bebas kualitas pelayanan yang terbentuk dari indikator sebuah pelayanan seperti tangible, reliability, responsiveness, assurance, dan empaty sebagai sebuah variabel bebas dan loyalitas pelanggan sebagai variabel terikat. Pengumpulan data menggunakan kuesioner skala likert. dengan teknik analisis data menggunakan analisis regresi linier sedarhana, dan teknik pengumpulan data sekunder dalam penelitian ini kemudian menggunakan kepustakaan dan dokumentasi sebagai sumber data. Hasil penelitian ini menunjukan bahwa persamaan regresi linier sederhana yang diperoleh dari Y = Loyality = 0,471 dengan sig. = 0,001 < 0,05 (sangat nyata). Analisis Determinasi dari pengaruh kualitas pelayanan terhadap loyalitas pelanggan adalah sebesar 22,2 persen dan sisanya dipengaruhi oleh variabel yang lain, persamaan regresi linier tersebut untuk mengukur pengaruh kualitas pelayanan terhadap loyalitas pelanggan. Dari hasil tersebut kemudian dapat diambil kesimpulan bahwa variabel X (kualitas pelayanan) sangat berpengaruh secara signifikan terhadap variabel Y (loyalitas pelanggan). Tourism is closely related to service. Including the food and beverage service that is in the accommodation itself, where in a restaurant the quality of waiter service is very important in order to be able to serve guests and make guests feel comfortable and satisfied with the services provided. In a restaurant, the quality of waiter service is very important in order to serve guests and make guests feel comfortable and satisfied with the services provided. Good service will provide various benefits to the business considering that guest satisfaction has been able to be achieved as a whole. Based on this, this research was then made, this study aims to determine how the influence of the service quality of waiters on customer loyalty at the Daun Bali Hotel Restaurant. This research is in the form of correlation that uses the independent variable of service quality which is formed from indicators of a service such as tangible, reliability, responsiveness, assurance, and empathy as an independent variable and customer loyalty as the dependent variable. Collecting data using a Likert scale questionnaire. with data analysis techniques using simple linear regression analysis, and secondary data collection techniques in this study then use literature and documentation as data sources. The results of this study indicate that the simple linear regression equation obtained from Y = Loyalty = 0.471 with sig. = 0.001 &; 0.05 (very real). Determination analysis of the effect of service quality on customer loyalty is 22.2 percent and the rest is influenced by other variables, the linear regression equation is to measure the effect of service quality on customer loyalty. From these results, it can be concluded that the variable X (quality of service) has a significant effect on the variable Y (customer loyalty).
Pembuatan Selai Dari Kulit Semangka (Citrullus Lanatus) dan Ditambah Sari Buah Sirsak Pramana, I Made Manggala; Sudiarta, I Nyoman
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.v2i3.367

Abstract

Penelitian ini termasuk penelitian komparatif, yakni perbandingan kualitas selai dengan selai dari kulit semangka (citrullus lanatus) dan ditambah sari buah sirsak. Penelitian ini memakai teknik deskriptif kualitatif dan teknik analisis deskriptif, yang mana teknik deskriptif kualitatif dipakai guna menentukan masa kadaluarsa pada produk dan teknik analisis deskriptif dipakai dalam uji organoleptik (warna, rasa, aroma, dan tekstur). Penelitian ini bertujuan guna mengetahui kualitas selai dari kulit semangka (citrullus lanatus) dan ditambah sari buah sirsak bisa dilihat dari aspek warnanya, rasanya, aromanya serta teksturnya, guna menemukan komposisi campuran yang tepat dan bisa mengetahui masa kadaluars selai dari kulit semangka serta ditambah sari buah sirsak. Berlandaskan hasil penelitian, pendayagunaan kulit semangka dan sari buah sirsak dengan presentase 100% memiliki nilai tertinggi yang terlihat dari segi rasanya yang sangat enak, aromanya yang khas dan teksturnya yang lembut Akibatnya menghasilkan kualitas yang baik. Dan Berlandaskan hasil dari pengamatan uji daya tahan ataupun masa kadaluarsa selai kulit semangka (citrullus lanatus) dan ditambah sari buah sirsak hanya mampu bertahan selama 4 hari dalam suhu ruangan. This research is a comparative study, namely the comparison of the quality of jam with jam from watermelon rind (Citrullus lanatus) and added soursop juice. This study uses descriptive qualitative techniques and descriptive analysis techniques, in which qualitative descriptive techniques are used to determine the expiration date on products and descriptive analysis techniques are used in organoleptic tests (color, taste, aroma, and texture). This study aims to determine the quality of the jam from watermelon rind (citrullus lanatus) and added soursop juice from the aspect of color, taste, aroma and texture, to find the right mix composition and to know the expiration date of the watermelon rind jam and added soursop juice. Based on the results of the study, the utilization of watermelon rind and soursop juice with a percentage of 100% had the highest value in terms of very good taste, distinctive aroma and soft texture so as to produce good quality. And based on the results of the observation of the durability test or the expiration date on the jam from watermelon rind (citrullus lanatus) and added soursop juice, it was only able to last for 4 days at room temperature.
Pemanfaatan Tepung Mocaf Sebagai Pengganti Tepung Terigu dalam Pembuatan Fettuccine Parasutha , I Gede; Sudiarta, I Nyoman
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 11 (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.v2i11.614

Abstract

Singkong adalah umbi akar yang memiliki panjang 50-80 cm tergantung kutivar. Tepung mocaf adalah tepungg berbahan dasar dari singkong. Fettuccine adalah sejenis pasta yang popular dalam masakan Romana dan masakan Toskana dalam seni kuliner Italy. Maka dari itu diupayakan untuk mengganti tepung terigu dengan tepung mocaf, pada umumnya kuliner ini terbuat dari tepung terigu tetapi dalaam penelitian ini menggunakan bahan substitusi antara tepung mocaf karena tepung mocaf memiliki potensi yang sangat menarik jika dikembangkan menjadi olahan pastaa. Penelitiann ini bertujuaan untuk mengetahui perbedaan rasa, warna, aroma dan tekstur. Manfaat penelitian ini untuk mengenalkan inovasi baru terhadap produk fettuccine berbahan pengganti yang lebih sehat dan bisa dikonsumsi oleh segala kalangan, penelitian ini menggunakan data kualitatif karena bersangkutan dengan penelitian dari kualitas fettuccine dengan bahan pengganti tepung mocaf dan kuantitatif karena data yang dihasilkan berupa nilai yang diperoleh dari para panelis. Hasil dari penelitian ini menunjukkan kualitas fettuccine dengan bahan pengganti tepung mocaf diujikan kepada 20 panelis dilihat dari segi rasa mendapatkan skor 85, warna dengan skor 87, tektur dengan skor 82, aroma dengan skor 85. Uji daya tahan menunjukkan fettuccine mampu bertahan selama 14 hari. Biaya yang diperlukan adalah sebesar Rp. 12.786,- sedangkan dengan per bungkus berat 50 gram sebesar Rp. 3.000,- Cassava is a root tuber that has a length of 50-80 cm depending on the kutivar. Mocaf flour is a flour based on cassava. Fettuccine is a type of pasta that is popular in Romana cuisine and Tuscan cuisine in Italian culinary arts. Therefore, it is sought to replace wheat flour with mocaf flour, in general this culinary is made from wheat flour but in this study it used substitution ingredients between mocaf flour because mocaf flour has a very interesting potential if it is developed into processed pastaa. This research aims to find out the differences in taste, color, aroma and texture. The benefit of this research is to introduce new innovations to fettuccine products made from substitutes that are healthier and can be consumed by all groups, This research uses qualitative data because it is related to research on the quality of fettuccine with substitutes for mocaf flour and quantitative because the data produced is in the form of values obtained from the panelists. The results of this study showed that the quality of fettuccine with mocaf flour substitutes was tested on 20 panelists in terms of taste, getting a score of 85, color with a score of 87, texture with a score of 82, aroma with a score of 85. Endurance tests showed fettuccine was able to last for 14 days. The cost required is Rp. 12.786,- while with per pack weighing 50 grams of Rp. 3.000,-
Pemanfaatan Daun Cemcem sebagai Bahan Tambahan Pada Panna Cotta Dewi, Ni Made Ayu Candra; Sudiarta, I Nyoman
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 1 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Januari 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i1.699

Abstract

Penelitian ini membahas tentang Pemanfaatan Daun Cemcem Sebagai Bahan Tambahan Pada Panna Cotta. Penggunaan daun cemcem pada panna cotta ini diharapkan dapat menjadi salah satu alternatif makanan sehat yang menggunakan bahan tambahan tanaman herbal untuk mendorong orang untuk mengonsumsi makanan sehat. Tujuan dari penelitian ini adalah untuk menentukan kualitas dan masa kadaluarsa panna cotta dengan bahan tambahan daun cemcem. Analisis deskriptif kuantitatif digunakan untuk menganalisis tes uji organoleptik yang dinilai oleh 30 responden, dan analisis deskriptif kualitatif digunakan untuk memahami data tentang masa kadaluarsa. Hasil uji organoleptik menunjukkan bahwa panna cotta dengan daun cemcem memiliki skor 111 poin untuk indikator rasa, skor 127 poin untuk indikator warna, skor 122 poin untuk indikator tekstur, dan skor 106 poin untuk indikator aroma. Hasil penelitian menunjukkan bahwa panna cotta dengan bahan tambahan daun cemcem memiliki rasa yang enak, warna yang sangat menarik, tekatur yang lembut, dan bau harum. Panna cotta dengan bahan tambahan daum cem-cem ini dapat bertahan lima hari pada refrigerator dan satu hari pada suhu ruangan. Dapat disimpulkan bahwa daun cemcem ini dapat dimanfaatkan untuk membuat panna cotta, yang memiliki rasa dan sensasi yang berbeda dari panna cotta biasa. This study discusses the use of Cemcem leaves as an additional ingredient in Panna Cotta. The use of cemcem leaves in panna cotta is expected to be an alternative to healthy foods that use herbal plant additives to encourage people to eat healthy foods. The purpose of this study was to determine the quality and expiration period of panna cotta with cemcem leaf additives. Quantitative descriptive analysis was used to analyze organoleptic test tests assessed by 30 respondents, and qualitative descriptive analysis was used to understand data about expiration times. The organoleptic test results showed that panna cotta with cemcem leaves had a score of 111 points for the taste indicator, a score of 127 points for the color indicator, a score of 122 points for the texture indicator, and a score of 106 points for the aroma indicator. The results showed that panna cotta with cemcem leaf additives has a good taste, very attractive color, soft texture, and fragrant smell. Panna cotta with daum cem-cem additives can last five days at refrigerator and one day at room temperature. Itcan be concluded thatthis cemcem can be used to make panna cotta , which has a different taste and sensation from ordinary panna cotta.
Kualitas Wine Berbahan Dasar Buah Naga Juniarta, I Kadek Wahyu; Sudiarta, I Nyoman
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 6 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Juni 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i6.807

Abstract

Hasil pertanian Indonesia sangat beragam, dan salah satu tanaman pangan yang semakin populer dan banyak dinikmati saat ini adalah buah naga. Buah naga merupakan buah dari berbagai kaktus dari genus Pitaya dan genus Selenium. Buah naga merah segar memiliki kandungan air yang tinggi sehingga tidak dapat disimpan dalam waktu lama sehingga memerlukan pengolahan lebih lanjut. Wine merupakan minuman yang terbuat dari sari buah yang tinggi gula dan difermentasi dalam kondisi anaerobik dengan bantuan mikroorganisme ragi. Buah naga merah mempunyai potensi besar sebagai minuman beralkohol seperti wine karena warna sari merahnya yang menarik. Metodologi penelitian yang digunakan dalam penelitian ini adalah eksperimental dan meliputi konversi buah naga merah menjadi wine, dilanjutkan dengan evaluasi sensorik oleh 30 anggota panel, pengujian umur simpan dan analisis biaya biaya yang dikeluarkan selama produksi wine buah naga. Hasil penelitian berdasarkan masukan dari 30 panelis menunjukkan bahwa wine buah naga layak untuk diminum dan memiliki umur simpan kurang lebih 1 bulan 2 minggu bila disimpan dalam kondisi yang sesuai. Indonesia's agricultural products are very diverse, and one of the food crops that is increasingly popular and widely enjoyed today is dragon fruit. Dragon fruit is the fruit of various cacti from the Pitaya genus and the Selenium genus. Fresh red dragon fruit has a high water content so it cannot be stored for a long time and requires further processing. Wine is a drink made from fruit juice which is high in sugar and fermented under anaerobic conditions with the help of yeast microorganisms. Red dragon fruit has great potential as an alcoholic drink such as wine because of the attractive red color of its juice. The research methodology used in this research is experimental and includes the conversion of red dragon fruit into wine, followed by sensory evaluation by 30 panel members, shelf life testing and cost analysis of the costs incurred during the production of dragon fruit wine. The research results based on input from 30 panelists showed that dragon fruit wine is suitable for drinking and has a shelf life of approximately 1 month 2 weeks when stored in appropriate conditions.
Analisa Menu Engineering dalam Upaya Meningkatkan Kualitas Menu Nilam, Allysa; Wirawan, Putu Eka; Sudiarta, I Nyoman
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 8 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Agustus 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i8.842

Abstract

Kualitas menu wajib diperhatikan dalam menjalankan sebuah restoran. Salah satu cara untuk meningkatkan kualitas menu adalah dengan menggunakan analisa Menu Engineering. Penelitian ini adalah penelitian analisa Menu Engineering dalam upaya meningkatkan kualitas menu di Aperitif Restaurant and Bar Ubud. Adapun yang melatar belakangi penulis untuk mengangkat judul ini adalah selama melaksanakan training, penulis memperhatikan Aperitif Restaurant and Bar Ubud belum pernah melaksanakan analisa menu engineering dalam upaya meningkatkan kualitas menunya. Oleh karena itu, penulis mengangkat judul ini dengan tujuan mengetahui klasifikasi menu, tingkat popularitas dan profitabilitas serta tindak lanjut yang dapat diterapkan terhadap menu Aperitif Restaurant and Bar Ubud. Metode penelitian ini adalah penelitian lapangan (field research) yang deskriftif dengan pendekatan kuantitatif dan kualitatif. Hasil penelitian terhadap Menu Bar (A’la Carte) yang terdiri dari 13 item menunjukkan bahwa terdapat 3 item atau 23,1% (Cured Fish, Tofu, dan Cheese Platter) tergolong Star, 6 item atau 46,2% (Flammekueche, Hokkaido Scallop, Wagyu Burger, Lobster Tortellini, Sensation White, dan Chocolate Bounty) tergolong Plowhorse, terdapat 4 item atau 30,8% (Martino, Venison Wellington, Mushroom Wellington, dan Wagyu Kagoshima) tergolong Puzzle, dan terdapat 0 item atau 0,0% yang tergolong Dog. Dengan Wagyu Burger sebagai menu yang memiliki tingkat popularitas dan profitabilitas tertinggi. Tindak lanjut yang dapat dilakukan terhadap golongan Star adalah makanan perlu dipertahankan dari segi warna, penampilan/platting, tekstur, rasa/taste, dan ingredients. Terhadap golongan plowhorse perlu dipertahankan dan ditingkatkan kembali serta perlu adanya perbaikan standard recipe. Terhadap golongan puzzle perlu ditingkatkan lagi dari segi platting, tekstur, dan taste, mengevaluasi kembali standard recipe serta meningkatkan skill staff kitchen. The quality of the menu must be considered in running a restaurant. One way to improve menu quality is to use Menu Engineering analysis. This research is an analysis of Menu Engineering in an effort to improve the quality of the menu at Aperitif Restaurant and Bar Ubud. The background behind the author to raise this title is that during the training, the author noticed that Aperitif Restaurant and Bar Ubud had never carried out an engineering menu analysis in an effort to improve the quality of the menu. Therefore, the author raised this title with the aim of knowing the classification of the menu, the level of popularity and profitability as well as the follow-up that can be applied to the Aperitif Restaurant and Bar Ubud menu. This research method is a descriptive field research with quantitative and qualitative approaches. The results of the study on the Menu Bar (A'la Carte) which consisted of 13 items showed that there were 3 items or 23.1% (Cured Fish, Tofu, and Cheese Platter) classified as Star, 6 items or 46.2% (Flammekueche, Hokkaido Scallop, Wagyu Burger, Lobster Tortellini, Sensation White, and Chocolate Bounty) are classified as Plowhorse, there are 4 items or 30.8% (Martino, Venison Wellington, Mushroom Wellington, and Wagyu Kagoshima) are classified as Puzzles, and there are 0 items or 0.0 % belonging to Dog. With Wagyu Burger as a menu that has the highest level of popularity and profitability. The follow-up that can be done for the Star class is that food needs to be maintained in terms of color, appearance/platting, texture, taste, and ingredients. The flowhorse group needs to be maintained and improved again and there is a need to improve the standard recipe. The puzzle group needs to be improved in terms of plating, texture, and taste, re-evaluating the standard recipe and improving the skills of the kitchen staff.
Co-Authors A.A. Ayu Arun Suwi Arianty Agatha Fransiska Tarigan Ainun Sabila Akbar Isawatul Jariah Akrom, Akrom Amir, Firlie Lanovia Anak Agung Istri Sri Wiadnyani Anak Agung Putu Agung Suryawan Wiranatha Ander Sriwi, Ander Andhika, I Made Wisnu Andriana, Kiki Rizki Fista Anggitha, I Putu Nanda Anindya Putri Lestari Anom Hery Suasapha Antara, I.B Ketut Soma Arnawa, I Gusti Suka Arthacoca, I Gede Sidhi Arya Adi Palguna Astina, Made Arya Basilius Redan Werang Benedict, Maverick Paulus Chintiya Betari Avinda Christian Hamonangan Sinaga Cokorda Istri Avrilya Shinta Sanjaya Dendy Baskara Permana, I Dewa Made Denok Lestari Dewa Ayu Putu Putri Krisnadewi Dewi Handriana N. Meo Dewi, Ni Made Ayu Candra Diana Martalia Dianasari, Dewa Ayu Made Lily E.P, Dewa Putu Kiskenda Erick Kevin Perangin-Angin Fachlepi, Imam GUSTI AYU PRAMINATIH Heidy Amelia Helena Ratu Hibatullah, Naufal Hidayanti, Sofiyana I Gede Noviana Putra I Gede Witayasa I Gusti Ayu Eka Suwintari I Gusti Ngurah Widyatmaja I Gusti Putu Bagus Sasrawan Mananda I Ketut Suda I Ketut Suda I Ketut Suwena I Made Antara I Made Budiarsa I Made Darsana I Made Gede Darma Susila I Made Sendra I Made Weda Satia Negara I Nyoman Darma Putra I Nyoman Sunarta I Putu David Adi Saputra I Putu Gde Sukaatmadja I Putu Pradipa Aditya Utama I PUTU SUDANA I Putu Sudhyana Mecha I Wayan Agus Slamet I Wayan Eka Mahendra I Wayan Suardana I Wayan Suardana I Wayan Suardana I. M. K. Negara Iswarini, Ni Ketut Juniarta, I Kadek Wahyu Juniarta, Pande Putu Kadek Utami Wirya A. Kresnanda Yuliono Kusuma, Bintang Cahaya Kusuma, Gde Tiao Arya L.G.L.K. Dewi Latupeirissa, Grasyeli Luh Eka Susanti Made Antara Made Antara Made Antara MADE KUSUMA NEGARA Mananda, I Gusti Putu Bagus Sasrawan Martina, Claudia Dwi May Sandy Br. Ginting Meitisrilatifatulain Fitriadewi Mariana Mozes, Getruida Nita N. M. O. Karini N. Putri Sumaryani N.G.A.S. Dewi N.M.S. Wijaya Nani Eunike Manoach Natalia Siska Katerina Natasha Audrey Ni Ketut Riska Dewi Prawita Ni Luh Putu Pebri Artayani . Ni Luh Putu Septiani Ni Made Oka Karini Ni Made Suwijati Ni Made Tirtawati Ni Putu Ayu Savitri Ni Putu Eka Mahadewi Ni Putu Eka Mahadewi, Ni Putu Ni Putu Ratna Sari Ni Wayan Ayu Sekarningsih Ni Wayan Ria Agustini Ni Wayan Sri Suprapti Ni Wayan Vitha Wahyundari Nilam, Allysa Nyoman Ariana Nyoman Surya Wijaya Pakniany, Yamres Pangkerego, Paulus Davidson Parasutha , I Gede Pramana, I Made Manggala Pratama, I Wayan Yoga Putu Agus Wikanatha Sagita Putu Eka Wirawan Putu Gede Subhaktiyasa Putu Putri Susanti Putu Sabda Jayendra Rosvita Flaviana Osin Sakti, Dimas Panca Sanjaya, I Made Arya Sintari, Silvia Ni Nyoman Sudjana, I Made Sundring Pantja Djati Tamaulina Br Sembiring Trimandala, Nyoman Agus Utik Kuntariati Via Reza Efrida Vinna Lauw W. Citra Juwitasari W.C.J. Sari Wiartha, Nyoman Gede Mas Widhyadanta, I Gede Dirga Surya Arya Yasa, A.A Kompiang Agus Nuarta Yayu Indrawati Yohanes Kristianto Yundari, Yundari