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All Journal SOCA: Jurnal Sosial Ekonomi Pertanian Agrotekno Jurnal Ekonomi Kuantitatif Terapan MATRIK: JURNAL MANAJEMEN, STRATEGI BISNIS, DAN KEWIRAUSAHAAN E-Journal of Tourism Jurnal Kajian Bali Jurnal Master Pariwisata (JUMPA) ASEAN Journal on Hospitality and Tourism Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) MUDRA Jurnal Seni Budaya Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) International Journal of Social Science Journal of Applied Sciences in Travel and Hospitality International Journal of Tourism and Hospitality in Asia Pasific Journal of Business on Hospitality and Tourism International Journal of Economics, Business and Innovation Research Open Access DRIVERset Matrik: Jurnal Manajemen, Strategi Bisnis, Dan Kewirausahaan
Anak Agung Putu Agung Suryawan Wiranatha
JURUSAN TEKNOLOGI INDUSTRI PERTANIAN FAKULTAS TEKNOLOGI PERTANIAN UNIVERSITAS UDAYANA
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ANALISIS PARTISIPASI KOMUNITAS LOKAL DALAM PENGEMBANGAN DAYA TARIK WISATA KOTA TUA JAKARTA Adrianus Waranei Muntu; Agung Suryawan Wiranatha; I Nyoman Sukma Arida
JURNAL MASTER PARIWISATA Volume 04, Nomor 02, Januari 2018
Publisher : Magister Tourism Study, Faculty of Tourism, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JUMPA.2018.v04.i02.p01

Abstract

This article analyzed the participation of the local communities to develop the tourist attractions in the Old Town of Jakarta which was conducted to determine the forms of participation necessary for the local communities, to determine the factors which a ect the participation, and the impact of their participation. The methods utilized in this article are qualitative methods with data collection through interviews, observation, literature review, and document analysis. This article explains the forms of participation of the local communities which involve creating and showing new tourist attractions and preserving the existing tourist attractions. The factors which a ect the participation are divided into two types: supporting factors and the obstacles. In addition, this article also managed to nd the impact of the local communities participation which divided into two types: positive and negative impacts. The expected result of this article is to contribute to developing the tourist attractions and sustainable tourism in Jakarta as well as Jakarta’s Old Town in particular.
Penerapan Empat Fungsi Manajemen Pada Pengelolaan Pariwisata Bahari Berkelanjutan di Desa Jungutbatu, Kecamatan Nusa Penida I Gede Ngurah Primanda S Rahadiarta; Agung Suryawan Wiranatha; I Nyoman Sunarta
JURNAL MASTER PARIWISATA Volume 08, Nomor 01, Juli 2021
Publisher : Magister Tourism Study, Faculty of Tourism, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JUMPA.2021.v08.i01.p03

Abstract

Tourism activities in Nusa Penida have experienced a very rapid increase in recent years, mainly in Jungutbatu Village, which is the village where Nusa Penida tourism began around 1970. After the transition from the seaweed farming activities in recent years, now the community relies on the tourism sector. The rapid development of marine tourism and the importance of this to the economy of the community of Jungutbatu Village, requires its management be carried out properly and sustainably. The purposes of this study were to determine the management of marine tourism in Jungutbatu Village through the application of four management functions (Planning, Organizing, Actuating, and Controlling), and to analyze tourist perceptions on the application of sustainable tourism management in Jungutbatu Village. The research approach was descriptive qualitative and data collection methods were observation, interviews, questionnaires and literature study. The results of this study indicated that the management of marine tourism in the Jungutbatu Village was carried out by involving various parties such as the community, entrepreneurs, non-governmental organizations, and the government. The planning, organizing and actuating processes that involved and accommodated the interests of various parties built a sense of responsibility and awareness to participate in the controlling process. Good management led to a good perception of tourists who came to visit, which in turn affected satisfaction and then influenced loyalty to revisit or recommend the marine tourism area of Jungutbatu Village to others. Keywords: management, perception, sustainable tourism, marine protected areas
Analisis Faktor Motivasi Kerja TKA (Tenaga Kerja Asing) pada Hotel Berbintang di Kecamatan Kuta Selatan Kabupaten Badung Bali Putu Yunita Wacana Sari; Agung Suryawan Wiranatha; I Putu Gde Sukaatmadja
JURNAL MASTER PARIWISATA Volume 07, Nomor 02, Januari 2021
Publisher : Magister Tourism Study, Faculty of Tourism, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JUMPA.2021.v07.i02.p14

Abstract

The tourism sector in the southern part of Bali, especially in South Kuta District, Badung Regency, Bali has been significantly developed with the development of the star-rated hotels. The development of this star-rated hotels certainly opened working opportunities for the foreign labour. In accordance with the increasing number of those foreign labour therefore, this study was conducted with the aim of analysing the factors that motivate foreign labour to work at star-rated hotels in the South Kuta District, Badung Regency, Bali. The data collection techniques used were limited interviews, documentation and literature study. The population are all expatriates who work at star-rated hotels in South Kuta District, Badung Regency, Bali based on IMTA data from the Badung Regency Industry and Manpower Office for the 2017-2018 period, with a sample size of 100 respondents selected by quota sampling. The instrument in the form of a questionnaire was used to obtain respondent data. The data analysis technique used in this research is factor analysis. The result of this study showed that the twenty variables of this study were classified into 4 (four) factors, namely: Compensational Factor (Payment and Status), Interpersonal Relationship Factor (Interpersonal Relations), Work Factor (Work Itself), and Development Factor (Personal Development). These four factors were the motivation factors for foreign labour to work at star- rated hotel in South Kuta District, Badung Regency, Bali. Keywords: Foreign Labour, Working Motivation, Factor Analysis
Karakteristik Minyak Goreng Bekas yang Dihasilkan di Kota Denpasar Dewa Ayu Anom Yuarini; G.P. Ganda Putra; Luh Putu Wrasiati; A.A.P.A Suryawan Wiranatha
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 5 No 1 (2018): Scientific Journal of Food Technology
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This study aims to determine the characteristics of waste cooking oil in Denpasar to be known the quality of waste cooking oil so that utilization is not for consumption again but processed into non-food products with the appropriate preliminary treatment. The population in this research is all waste cooking oil produced in Denpasar city. Determination of research sample was done by using purposive sampling method with some consideration such as (1)Choice of hotel and restaurant with average occupancy above 70%/year, (2) Street food vendors and street snack vendors with daily proccess using 10 L cooking oil a day. So that obtained 21 samples of waste cooking oil from the three sources of sampling. The observed variables are water content, peroxide number and free fatty acid. The results showed that waste cooking oil which has the highest water content from the street food vendor amount 0,40%, while the lowest from hotel/restaurant amount 0,09%. The highest peroxide rate were obtained on street snack vendors amount 13,27 MeqO2/1000 while the lowest were hotel/restaurant amount 12,76 MeqO2/1000. The highest free fatty acids were obtained by street food vendor amount 0,35%, while the lowest from hotel/restaurant amount 0,19%.
THE EFFECTIVENESS OF BALI TOURISM PROMOTION THROUGH OUT DIGITAL MARKETING VIDEOS Herry Arianto; I Gede Pitana; Agung Suryawan Wiranatha; Made Budiarsa
International Journal of Social Science Vol. 1 No. 5: February 2022
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/ijss.v1i5.1294

Abstract

The advances in science and technology have also influenced the development of Bali tourism promotion strategies. In digital era 4.0, social media platforms and video-forming elements that can arouse consumers' emotions and desire to visit must be considered, so that messages and promotional objectives can be conveyed properly to consumers. This study aimed at analyzing the potential of Bali tourism promotion through digital video marketing so that it can be used as a strategy that is suitable for the current digital era.This research using qualitative and quantitative methods (mixed methods) in which the data were collected through interviews and questionnaires. The effectiveness of the video was calculated using CRI (Customer Response Index) by implementing AISAS concept. Incidental quota sampling was done to determine the research sample. The research was done on Facebook. The collected data were analyzed using digital marketing theories, AISAS, and the theories of tourism promotional video. The results showed that the five among six selected videos were uploaded to Facebook are considered effective in conveying the promotional messages. There was a video with a high value of CRI AIS in which it will directly affect the videos' virality because of the high numbers of shares. The videos' virality will boost the videos' popularity that has a significant relationship to the destination's popularity. A popular video is powerful enough to arouse the desire of consumers to visit a destination. This study found a relationship between the CRI AIS value with the level of motivation and consumer desire to visit. The higher the CRI AIS value, the higher the level of motivation to visit.
Production and added value of waste cooking oil product derivatives in the Bali Province Dewa Ayu Anom Yuarini; Ganda Putra; AAPA Suryawan Wiranatha; Luh Putu Wrasiati
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 4, No 1 (2021)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2021.004.01.8

Abstract

Waste cooking oil or waste cooking oil (WCO) is the remaining oil (or by-products) produced during food frying. In 2019, the cooking oil consumption in Bali Province was 4,735,057 L/month and the WCO produced was estimated about 3,314,540 L/month. The Government of Bali plans to manage WCO in an integrated manner WCO in an integrated manner by processing it as derivative products with economic value. The study  aimed to transform WCO into high-value added products (i.e. aromatherapy candles, liquid soap, and biodiesel), and to analyze their economy valued added. The Hayami method was used to determine the economyvalue added  of each product. The results showed that WCO was most widely used in producing biodiesel (84%), candle (17%), and liquid soap (10%). Based on the Hayami method, the added value from candle products was IDR. 4,838 / kg (or added value ratio of 9.68%),  was classified as a low added product. The added value of liquid soap was IDR 8,495/kg (or added value ratio of 47.38%), classified as a high added value product.  While,  biodiesel products generating the added value of IDR 2,363/kg (or added value ratio of 25.57%), classified as a  medium added value product.
Peremajaan Wisata Budaya Melalui Wisata Gastronomi Kreatif di Ubud, Bali Ni Made Prasiwi Bestari; Agung Suryawan Wiranatha; I Gusti Ayu Oka Suryawardani; I Nyoman Darma Putra
Mudra Jurnal Seni Budaya Vol 37 No 2 (2022): Mei
Publisher : Institut Seni Indonesia Denpasar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31091/mudra.v37i2.1938

Abstract

The Ubud area has long been developed and is known as a cultural tourism destination. This is not surprising because Ubud has many artistic and cultural attractions to offer for tourists. However, in the last two decades, Ubud is also known as a culinary tourism destination. In fact, the Gianyar Regency government and the Ministry of Tourism and Creative Economy have promoted Ubud as gastronomic tourism. This article analyzes the role of gastronomic tourism in supporting cultural tourism in Ubud. Does the new Ubud label as gastronomic tourism fade the image of Ubud as cultural tourism or does it increase its charm and attractiveness? This qualitative study collects data by interview, observation, and literature study. They were analyzed from the light of creative tourism. The article concludes that gastronomy tourism such as cooking class and food festival that has developed in Ubud is a form of creative tourism that help in rejuvenating the image of Ubud as cultural tourism. This happens because food and all the cooking processes as well as all the stories and values system of local wisdom attached to the local foods are part of the culture. This article contributes in providing an understanding of strengthening the image of Ubud tourist destinations as cultural tourism through creative tourism known as gastronomic tourism.
The Preference of Domestic Tourist Towards the Tourism Destination During Pandemic Period in Bali Dheanita Sekarini Octanisa; I Komang Gde Bendesa; I Gusti Ayu Oka Suryawardani; Agung Suryawan Wiranatha
E-Journal of Tourism Volume 9 Number 2 (September 2022)
Publisher : Centre of Excellence in Tourism Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24922/eot.v9i2.92882

Abstract

The COVID-19 Pandemic that occurred around the world had an impact on the decrease in people's income which has implications for changing behavior in choosing tourist destinations. This study aims to: 1) analyze the relative importance attribute from Indonesian tourists who came to Bali during the COVID - 19 Pandemic 2.) Get the most optimal combination of tourist destination products choice based on the preferences of Indonesian tourists during the COVID – 19 Pandemic. The research was conducted at Benoa Harbour, I Gusti Ngurah Rai Airport and Kuta Beach from January to April 2021 through the dissemination of questionnaires to 160 Indonesian tourists by accidental sampling. Data analysis by conjoin method and analyzed with SPSS 2.0 program. The results showed that the relative importance attribute sorted from the highest value to the lowest value is cleanliness, price, attractiveness, service, recommendations, security, and promotion. Tourists' preference is the willingness of hygiene facilities, the price of > Rp.50.000, flexible artificial tour booking, friends/family, low case rates and discounts on airline tickets. Keywords: importance; preferences; travel; Bali.
The Strategy for Handling the Impact of Covid-19 Pandemic by Sanur Tourism Actors I Putu Angga Suta Pramana Putra; Agung Suryawan Wiranatha; I Gusti Ayu Oka Suryawardani
E-Journal of Tourism Volume 9 Number 2 (September 2022)
Publisher : Centre of Excellence in Tourism Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24922/eot.v9i2.92881

Abstract

The COVID-19 pandemic has given a negative impact on Sanur tourism, therefore a strategy for handling the impact of COVID-19 pandemic is needed for the restoration of Sanur tourism. This study aims to determine the strategies of tourism actors in handling the impact of COVID-19. This research uses a qualitative approach with a case study research strategy. The method used is observation, interviews, questionnaires and documentation. The theory used is perception theory to identify visitor perceptions and sustainable tourism theory to analyze the effectiveness of implementing strategies for Sanur tourism actors. The results show that the visitor's perception of the image of the Sanur destination is very good, it can be seen from the information received by visitors from Sanur tourism actors is clear, and the end understands the risks and threats when visiting so that visitors do not want to change their travel plans to Sanur. The strategies carried out by Sanur tourism actors are Reduction, Readiness, Response and Recovery. The effectiveness of implementing the strategy is seen from the environmental aspect, namely improving and rejuvenating the environment, the economic aspect of increasing tourist visits and the social aspect of growing awareness (awareness) of tourism actors and the community in the Sanur destination of the risks caused by disasters. The government and tourism actors need synergy in dealing with the impact of disasters on tourism so that they can help and speed up the handling process and minimize the negative impacts that arise. Keywords: tourism actors strategy; covid-19; tourism crisis.
Brand Attributes and Service Quality in Networked Hotels and Their Influences on Tourist Loyalty I Gusti Kade Heryadi Angligan; Anak Agung Suryawan Wiranatha; IGA Oka Suryawardani
Jurnal Ekonomi Kuantitatif Terapan 2022: Vol. 15, No. 2, Agustus 2022 (pp.162-339)
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JEKT.2022.v15.i02.p11

Abstract

Sejumlah praktik pemasaran meyakini terdapat sejumlah anteseden loyalitas pelanggan, diantaranya atribut brand, kualitas layanan dan/atau produk, serta kepuasan pelanggan. Tulisan ini ditujukan mengkaji kausalitas dari atribut brand, kualitas layanan hotel, kepuasan, dan loyalitas wisatawan pada usaha akomodasi. Menggunakan kueisoner teruji, pada Januari-Maret 2022 pasca COVID-19, data dikumpulkan dari 135 wisatawan nusantara yang menginap di tiga hotel anggota Inna Bali Grup. Model persamaan struktural (SEM) dirancang dengan atribut brand dan kualitas layanan hotel diposisikan sebagai laten eksogen, loyalitas sebagai laten endogen, dan kepuasan wisatawan sebagai laten pemediasi. Analisis data menjustifikasi adanya pengaruh positif yang nyata dari kedua laten eksogen pada kepuasan wisatawan yang menginap serta kepuasan memiliki pengaruh yang nyata pada loyalitas wisatawan dengan besar pengaruh melebihi besar pengaruh langsung dari kualitas layanan hotel. .
Co-Authors A.A. Putri Cahaya Tyasdela Adrianus Waranei Muntu Agnela Saneta Listiowati Agung Rendra Wijaya Alexander Samuel P.T AMNA HARTATI Amna Hartiati Anak Agung Gde Raka Dalem Anak Agung Gede Rai Giri Natha Anita Gustika Damanik Antonietta Gizela Dethan Ariana, Nyoman Avriella Anggita Ayu Indah Puspa Rini Ayu Putu Sarasdewi Bestari, Ni Made Prasiwi Christine PETR Christine PETR Christine PETR Desya Rachmasari Cahyadewi DEWA AYU ANOM YUARINI Dewa Ayu Candra Dewi Laksmi Dewa Ayu Nyoman Aridayanti Dheanita Sekarini Octanisa Diah Permana Tirtawati DWI PUTRA DARMAWAN Dwiki Firmandiri Natakusumah Eka Kadalora Eli Shylvia Br Tarigan Fenilia Tamaratika Fitri Aprilia Pratiwi Fransiska Fila Hidayana G.P. Ganda Putra Gede Paramananda Jentrasaswin Girsang, Ruth Maida Demona Herry Arianto I A Istri Manik Iswari I Dewa Gede Satria Nugraha, I Gde Pitana, I Gde I Gede Ngurah Primanda S Rahadiarta I Gusti Agung Mirah Sanjiwani I Gusti Ayu Lani Triani I Gusti Ayu Oka Suryawardani I Gusti Bagus Arya Yudiastina I Gusti Kade Heryadi Angligan I Gusti Made Dwi Sapta Nugraha I Gusti Ngurah Aditya Gunawan I Gusti Ngurah Putra Ardinata I Gusti Putu Bagus Sasrawan Mananda I Gusti Raka Purbanto I Ketut Rantau I Ketut Satriawan I Ketut Suamba I Ketut Surya Diarta I Ketut Sutama I Komang Deya Pradnyana I Komang Gde Bendesa I Made Adi Wiratama I Made Antara I Made Budiarsa I Made Patera I Made Sukarsa I Nyoman Darma Putra I Nyoman Gede Astina I Nyoman Sudiarta I Nyoman Sukma Arida I Nyoman Sunarta I Nyoman Sunarta I Putu Angga Suta Pramana Putra I Putu Angga Suta Pramana Putra I Putu Anom I Putu Eka Nila Kencana I Putu Gde Sukaatmadja I Putu Prasista Bestari I Putu Restu Wiana I Putu Sudhyana Mecha I W.G. SEDANA YOGA I Wayan Tika Ida Ayu Karina Putri Ida Ayu Made Dwi Susanti Ida Ayu Mahatma Tuningrat Ida Bagus Gde Pujaastawa Indah Surya Intan Krisdayanti Sinaga Iola Astried Karisma Jaya Pramono Keisa Az-zahra KETUT BUDI SUSRUSA Laksono Trisnantoro Luh Putu Triyanti Ariestiana Dewi Luh Putu Wrasiati M. Sudiana Mahendra Made Anggray Wulan Darini Made Antara Made Antara Mahagangga, IGAO Monica Yohana Putri Wiryokusumo Muhammad Dika Ima Dudin Nadya Kirana A Naila Zulmia Nelman Rumere Ni Kadek Vira Purnama Yanthi Ni Komang Pitryani Diah Marsistha Ni Luh Firdayanti Ni Luh Made Dwi Meliyanti Putri Ni Luh Putu Agustini Karta Ni Made Rai Safitri Ni Made Yuli Widra Yanti Ni Nyoman Widari Ni Putu Lisna Padma Yanti Ni Wayan Ana Pradnya Dewi Ni’matun Nasim Nur Arifin Nur Zaenab Mentari Wirawan Nyoman Darma Putra NYOMAN SEMADI ANTARA Oka Suryawardani, I Gusti Ayu Panca P, Wayan Agung Panudiana Kuhn Prasetya Dwitama Pujaastawa, Ida Bagus Gde Putu Yunita Wacana Sari Rahman Rahman Sadyasmara, Cokorda Anom Bayu Shinta Wardhani Sri Mulyani Sri Mulyani Syamsul Alam Paturusi Tien Cathy Patricia Tjok Istri Indriyanti Pemayun Try Ono Siswandi Vera Wati Situmeang Wardhani, Shinta Yogi Birrul Walid Sugandi Yogiswari, Ni Made Mas Yudiastina, I Gusti Bagus Arya Zainal Abidin