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All Journal SOCA: Jurnal Sosial Ekonomi Pertanian Agrotekno JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Jurnal Ekonomi Kuantitatif Terapan MATRIK: JURNAL MANAJEMEN, STRATEGI BISNIS, DAN KEWIRAUSAHAAN E-Journal of Tourism E-Jurnal Ekonomi dan Bisnis Universitas Udayana Jurnal Kajian Bali Jurnal Master Pariwisata (JUMPA) ASEAN Journal on Hospitality and Tourism Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Jurnal Ilmiah Teknologi Pertanian Agrotechno 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
Anak Agung Putu Agung Suryawan Wiranatha
JURUSAN TEKNOLOGI INDUSTRI PERTANIAN FAKULTAS TEKNOLOGI PERTANIAN UNIVERSITAS UDAYANA
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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.
Karakteristik Komposit Bioplastik Pati Umbi Talas (Colocasia esculenta) dan Karagenan pada Variasi Rasio Bahan Baku dan Konsentrasi Bahan Penguat Ni Kadek Vira Purnama Yanthi; Amna Hartati; A. A. P. A. Suryawan Wiranatha
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 7 No 2 (2022)
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2022.v07.i02.p06

Abstract

Bioplastic is one type of plastic that can be degraded naturally because it uses organic materials. This purpose of this study is to determine the effect and interaction of variations in the ratio of raw materials and concentration of reinforcing materials on the characteristics of the bioplastic composites of taro tuber starch (Colocasia esculenta) and carrageenan as well as to determine variations in the ratio of raw materials and concentrations of reinforcing materials in the manufacture of bioplastic composites of taro tuber starch (Colocasia esculenta) and carrageenan which produces the best bioplastic composites. This study used a Factorial Randomized Block design with two factors, namely the ratio of taro tuber starch: carrageenan which consisted of three levels, namely (25:75; 50:50; 75:25 g) and the concentration of cellulose acetate as a reinforcing agent which consisted of 3 the level of (1.67; 5; 8.33%) of polymeric materials. The treatments were grouped into 3 based on the time of making bioplastics, so that 27 experimental units were obtained. The observed variables were tensile strength, elongation at break, modulus young, swelling, biodegradation and functional groups using FTIR. The obtained data were analyzed for diversity and continued with the Honest Significant Difference test. The results showed that the interaction of variations in the ratio of raw materials and concentration of reinforcing materials had a very significant effect on tensile strength, elongation at break, modulus young and biodegradation but had no significant effected the swelling. The characteristics of bioplastic composites in the variation of the ratio of raw materials and concentration of reinforcing materials produced the best values, the tensile strength of 17.60 MPa, elongation at break of 14.91%, modulus young of 154.80 MPa, swelling of 7.52%, biodegradation for 6 – 8 days and contains hydrocarbon functional groups (-(CH2)n), alkenes (C – H), alkanes (C – H), phenols, alcohol monomers, hydrogen bonded alcohols (O – H).
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.
ANALISIS PENGARUH BEBAN KERJA DAN KEPUASAN KERJA TERHADAP KINERJA KARYAWAN DI PT. INDOROTI PRIMA CEMERLANG CABANG BALI Ni Luh Made Dwi Meliyanti Putri; A.A.P.A Suryawan Wiranatha; I Gusti Ayu Lani Triani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 3 (2022): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2022.v10.i03.p12

Abstract

The increasingly fierce industrial competition in the current era of globalization requires companies to improve employee performance in order to achieve optimal goals. PT Indoroti Prima Cemerlang is one of the industries engaged in food production, namely bread with a well-known brand, namely Mr. Bread. The problems that occur in PT. Indoroti Prima Cemerlang is the instability of employee productivity from month to month. The purpose of this study is to determine the effect of workload and job satisfaction at PT. Indoroti Prima Cemerlang. The method used in this study is the method of factor analysis with the results obtained, namely formed 3 factors that affect employee performance. The second method is the T test and F test with the results of workload having a negative but not significant effect, while job satisfaction has a positive and significant effect on employee performance. The third method is Full Time Equivalent with the results of workload calculations with the FTE index showing that work element I has an FTE index of 1.13. The index shows that the workload on element I is normal because it is in the range between 1-1.28. The work element II has an FTE index of 0.14 which indicates that the workload is classified as underload with a range of FTE values between 0-0.99. Work elements III and IV are classified as overload because they are in the FTE range >1.28.
Analisis Nilai Tambah Dan Penentuan Prioritas Produksi Produk Kopi Di Arca Coffee Kintamani Bangli Vera Wati Situmeang; I Ketut Satriawan; A. A. P. Agung Suryawan Wiranatha
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 4 (2022): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2022.v10.i04.p15

Abstract

The purpose of this study was to calculate the added value generated in the processing of coffee products at Arca Coffee and determine production priorities in the processing of coffee products at Arca Coffee. This study uses the Hayami method to analyze added value. Demand forecasting uses the moving average method, exponential smoothing method, trend project method (linear trend) as well as Mean Absolute Deviation (MAD) and Mean Absolute Percentage Error (MAPE) to calculate the error value in the forecasting method used to determine the best forecasting method. The results showed that the added value generated in the processing of natural coffee bean products, honey coffee beans, and whole washed coffee beans at Arca Coffee respectively was Rp 9,200/kg, Rp 9,100/kg, and Rp 8,000/kg with successive value-added ratios of 40.00%, 39.57%, and 36.36% and the priority of production in processing coffee products at Arca Coffee was full washed coffee beans respectively, honey coffee beans, and natural coffee beans.
ANALISIS PENGARUH KUALITAS PRODUK DAN PELAYANAN TERHADAP KEPUASAN KONSUMEN DENGAN METODE IMPORTANCE PERFOMANCE ANALYSIS (STUDY KASUS DI GOGO FRIED CHICKEN, DENPASAR) I Gusti Ngurah Aditya Gunawan; A.A.P.A Suryawan Wiranatha; Cokorda Anom Bayu Sandyasmara
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 4 (2022): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2022.v10.i04.p05

Abstract

Makanan cepat saji adalah makanan yang disediakan dengan cepat dan praktis. Hal ini didukung dengan perkembangan zaman yang semakin modern yang menyebabkan perubahan gaya hidup masyarakat cukup signifikan. sehingga persentase pengeluaran untuk makanan siap saji lebih tinggi dari persentase bahan baku. Penelitian ini bertujuan untuk mengukur tingkat kepentingan dan kinerja kualitas produk dan layanan terhadap kepuasan pelanggan. Dari hasil penilaian atribut tingkat kepentingan dan kinerja kepuasan konsumen, akan diketahui bahwa atribut produk dan jasa masih belum mampu memberikan kepuasan kepada konsumen dan memberikan solusi perbaikan. Penelitian ini dilakukan pada Gogo Fried Chicken yang merupakan salah satu pelaku bisnis kuliner cepat saji yang dapat menjaga kualitas pelayanan terhadap kepuasan pelanggan agar minat pelanggan tidak berkurang. Sampel yang digunakan adalah 94 responden dengan menggunakan metode purposive sampling. Data diperoleh dengan menyebarkan kuesioner kepada responden secara langsung. Penelitian ini menggunakan metode Importance Performance Analysis. Hasil penelitian menunjukkan bahwa atribut yang memiliki tingkat kepuasan pelanggan tertinggi terhadap kualitas produk adalah penggunaan media sosial dengan skor rata-rata 122,49% dan tingkat kepuasan terendah adalah varian menu minuman dengan skor rata-rata 66,51%. Sedangkan tingkat kepuasan pelanggan tertinggi terhadap kualitas pelayanan adalah pemahaman karyawan terhadap kemauan/keinginan konsumen dengan skor rata-rata 128,48%, dan tingkat kepuasan terendah adalah ketersediaan wifi parkir 61,03%. Untuk kinerja kualitas produk, variabel dengan skor tertinggi adalah rasa makanan dan skor terendah adalah varian menu minuman. Demi kualitas produk, variabel yang paling penting adalah varian menu dan rasa makanan. Variabel yang perlu diprioritaskan untuk ditingkatkan adalah ketersediaan tempat parkir, dimana kurangnya tempat parkir dapat mengakibatkan pemborosan waktu dan tenaga bagi konsumen yang mencari tempat parkir untuk memarkir kendaraannya sehingga mengurangi minat konsumen
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. .
Strategi Peningkatan Kualitas Produk Rumah Makan Babi Guling Men Janji Di Tabanan Ni Made Yuli Widra Yanti; Dewa Ayu Anom Yuarini; Agung Suryawan Wiranatha
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 3 (2023): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2023.v11.i03.p04

Abstract

In the year of 2019-2022 there was a decline in sales at the Men Janji suckling pig restaurant business by 25%. This was because there were several competitors of similar restaurants which are located on the same route as the Men Janji suckling pig restaurant. This research aims to determine the quality attributes of suckling pig rice product, determine the level of importance and consumer satisfaction, and provide strategy in improving product quality of Men Janji suckling pig restaurant. The analysis in this research used the quality function deployment (QFD) method. The results of the analysis show that there are 14 attributes of consumer importance with the highest importance value for the suckling pig taste attribute (4,38) and the lowest for the lawar chopped size. The highest satisfaction value for the product hygiene (3.88) and the lowest for the appearance lawar color (2.88). The strategy to improve product quality are priority improvements to the attributes of appearance lawar color, chili sauce taste, lawar chopped size, lawar taste, and the crispiness of suckling pig skin as well as improvement priorities on technical parameters are suckling pig storage, roast pork, rice storage, pork soup storage, and preparation of lawar ingredients. Keywords : Suckling pig, product quality, customer satisfaction, quality function deployment (QFD) Pada tahun 2019-2022 terjadi penurunan penjualan pada usaha rumah makan babi guling Men Janji sebesar 25%. Hal ini dikarenakan terdapat beberapa pesaing rumah makan sejenis yang terletak di jalur yang sama dengan rumah makan babi guling Men Janji. Tujuan dari penelitian ini yaitu untuk menentukan atribut mutu produk nasi babi guling, mengetahui tingkat kepentingan dan kepuasan konsumen, dan merumuskan strategi dalam meningkatkan kualitas produk rumah makan babi guling Men Janji. Analisis pada penelitian ini menggunakan metode quality function deployment (QFD). Hasil analisis menunjukkan bahwa terdapat 14 atribut kepentingan konsumen dengan nilai kepentingan tertinggi yaitu atribut cita rasa babi guling (4,38) dan terendah adalah atribut ukuran cacahan lawar (3,83). Kemudian untuk atribut yang memiliki nilai kepuasan tertinggi adalah kebersihan produk (3,88) dan terendah adalah tampilan warna lawar (2,88). Strategi peningkatan kualitas produk adalah prioritas perbaikan pada atribut tampilan warna lawar, cita rasa sambal, ukuran cacahan lawar, cita rasa lawar dan kerenyahan kulit babi guling serta prioritas perbaikan terhadap parameter teknis adalah pada penyimpanan babi guling, penggulingan babi, penyimpanan nasi, penyimpanan soto babi dan persiapan bahan lawar. Kata kunci : Babi guling, kualitas produk, kepuasan konsumen, quality function deployment (QFD)
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 Desya Rachmasari Cahyadewi DEWA AYU ANOM YUARINI Dewa Ayu Candra Dewi Laksmi Dewa Ayu Nyoman Aridayanti Dheanita Sekarini Octanisa 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 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 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 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 Yogi Birrul Walid Sugandi Yogiswari, Ni Made Mas Yudiastina, I Gusti Bagus Arya Zainal Abidin