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All Journal Journal of Information System, Applied, Management, Accounting and Research Community Empowerment Siwayang Journal: Publikasi Ilmiah Bidang Pariwisata, Kebudayaan, dan Antropologi Journal of Innovation Research and Knowledge Publikasi Ilmiah Bidang Pengabdian Kepada Masyarakat (SIKEMAS) Abdimas Indonesian Journal Jurnal Ilmiah Pariwisata dan Bisnis Mamangan Social Science Journal AMMA : Jurnal Pengabdian Masyarakat Majority Science Journal Jurnal Cendekia Ilmiah Brilliant International Journal of Management and Tourism Pariwisata
Ni Luh Gde Sari Dewi Astuti
Institut Pariwisata Dan Bisnis Internasional
Religion Arts Humanities Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Nursing Public Health Social Sciences

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Experience-Based Tourism Marketing: Understanding Tourist Experiential Value in Sanur, Bali Wirawan, Putu; Ni Wayan Mega Sari Apri Yani; Ni Luh Gde Sari Dewi Astuti
Brilliant International Journal Of Management And Tourism Vol. 6 No. 2 (2026): Brilliant International Journal Of Management And Tourism
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/bijmt.v6i2.6902

Abstract

This study examines experience-based tourism marketing by understanding how experiential value is constructed among tourists in Sanur, Bali, as a mature coastal destination with strong cultural characteristics. The research addresses the problem that tourism marketing practices are still predominantly promotion-oriented and have not fully captured the holistic experience of tourists as a core value in destination marketing. Therefore, the objective of this study is to explore how experiential value is formed through the interaction between tourists and key destination elements. This research employs a qualitative interpretative approach, utilizing observation, in-depth interviews, and documentation involving tourists, tourism stakeholders, and local communities. Data were analyzed using thematic interpretative analysis to identify patterns and dimensions of tourist experiences. The findings reveal that experiential value is constructed through the interaction of four main elements: servicescape, local culture, social interaction, and marketing practices. Servicescape and local culture were found to be the most dominant factors influencing tourists’ positive experiences, while social interactions and informal marketing practices strengthened emotional attachment and destination perception. The study proposes a conceptual model expressed as EV = f(SC, BL, IS, PM), indicating that experiential value is a function of these interconnected elements. The results emphasize that tourism marketing should shift from promotion-based approaches to experience-oriented strategies. This study contributes theoretically by expanding the experiential marketing framework in tourism and practically by providing strategic insights for destination stakeholders to enhance competitiveness through holistic experience management.
Analysis of Experiential Tourism in the Wayang Kamasan Workshop at Kamasan Village Klungkung Ni Luh Putu Intan Nirmalasari; Ni Luh Gde Sari Dewi Astuti; Ida Bagus Gde Sena Baskara
SIWAYANG Journal: Publikasi Ilmiah Bidang Pariwisata, Kebudayaan, dan Antropologi Vol. 5 No. 1 (2026)
Publisher : Penerbit Lafadz Jaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47353/siwayang.v5i1.4827

Abstract

This study examines the implementation of experiential tourism in the Kamasan wayang workshop at Sanggar Wasundari, Kamasan Village, Klungkung, Bali. Tourism trends have shifted tourist preferences from passive sightseeing toward participatory and authentic cultural experiences. In this context, the Kamasan wayang workshop has the potential to become a form of creative tourism by involving tourists directly in traditional painting activities while introducing the cultural values of classical Kamasan art. This research aims to analyze the experiential tourism elements applied in the workshop and identify tourists’ experiences during the activity. The study employed a mixed methods approach with qualitative dominance. Data were collected through participatory observation, in-depth interviews, questionnaires, and documentation involving 14 tourist participants. Quantitative data were analyzed using descriptive statistics, while qualitative data were analyzed using the Miles and Huberman model. The findings indicate that the workshop possesses strong characteristics of experiential and creative tourism. Most dimensions achieved average scores above 4.00 on a Likert scale of 1–5. The highest score was found in the Active Participation dimension (4.57), indicating direct tourist involvement in the creative process. The Authenticity dimension also obtained a high score (4.52), showing that tourists perceived the workshop as an authentic cultural experience. However, the Escapism dimension received the lowest score (4.17), suggesting that emotional immersion and experiential design still require further development. Overall, the Kamasan wayang workshop demonstrates significant potential as a sustainable experiential cultural tourism product.
Penguatan Kompetensi Gastronomi Berbasis Bahan Pangan Lokal melalui Workshop dan Cooking Class bagi Masyarakat di Denpasar, Bali Ni Luh Gde Sari Dewi Astuti; Putu Eka Wirawan; I Gusti Ayu Eka Suwintari; Anak Agung Istri Putera Widiastiti; Putu Renita Amelia Putri; I Kadek Rama Putra Satria
Abdimas Indonesian Journal Vol. 6 No. 1 (2026)
Publisher : Civiliza Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59525/aij.1468

Abstract

This community service program is motivated by the limited gastronomic competencies of local communities in Denpasar, Bali, in utilizing local food resources innovatively while maintaining cultural value and economic competitiveness. Although Bali possesses rich culinary heritage and abundant local ingredients, their transformation into value-added gastronomic products remains suboptimal, particularly in terms of production skills, business management, and marketing strategies. The purpose of this program is to strengthen community capacity through an integrated approach involving gastronomic training, business management development, marketing enhancement, and cultural preservation. The methods applied include participatory workshops, hands-on cooking classes, business mentoring, and interactive educational sessions, supported by observation, discussion, and evaluation processes. The results indicate a significant improvement in participants’ knowledge and technical skills in processing local food ingredients into innovative and aesthetically appealing culinary products. In addition, participants demonstrated enhanced understanding of basic business management, including cost control, financial recording, and simple business planning, as well as improved ability to promote products using storytelling and digital media. The program also contributed to increasing community awareness of preserving local culinary heritage as part of cultural identity. In conclusion, the integrated approach combining gastronomic training, entrepreneurship development, and cultural education proves effective in strengthening community capacity, enhancing the economic value of local food, and supporting sustainable cultural preservation. This model has the potential to be replicated in other regions with similar local resource potential.
Tipologi Wisatawan Millenial Dalam Implementasi Digital Nomad Di Kawasan Wisata Canggu Retno Juwita Sari; Ni Luh Gde Sari Dewi Astuti; I Wayan Restu Suarmana
Jurnal Ilmiah Hospitality Vol 12 No 2: Desember 2023
Publisher : Sekolah Tinggi Pariwisata Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47492/jih.v12i2.2918

Abstract

The study focuses on the typology of tourists, specifically digital nomad tourists, following the surge in tourist activity in late 2018 when Nomad List recognized Canggu as the world's favorite destination for digital nomads, scoring the highest Nomad Score of 5. Digital nomads engage in a form of tourism called "traveling and living play and plug," allowing them to build a new workspace while traveling and quickly assimilate into local communities. Digital nomadism is a lifestyle that enables individuals to work online from various locations worldwide, unbound by a physical office or specific location. This research aims to analyze the types of online work undertaken by digital nomad tourists, their sources of income, and the success rate in finding online projects. Additionally, it seeks to identify travel patterns, including the duration of stays, frequency of movement, travel destinations, and accommodation preferences used by these tourists. The research methodology employed a qualitative approach, incorporating observational studies and literature reviews, as well as interviews. Through observations and interviews conducted in the Batu Bolong area, the study found that the most dominant type of digital nomad tourist is the "drifter" type. Drifters easily adapt to local communities and create flexible itineraries. In conclusion, this study provides insights into the typology of millennial tourists embracing the digital nomad lifestyle, emphasizing the dominance of the Drifter type.
Penguatan Identitas dan Pemasaran Produk Lokal Pesisir Kusamba Melalui Storynomics dan Inovasi Kemasan Ni Komang Triani Cantika Putri Putri; Anak Agung Ayu Arun Suwi Arianty; I Wayan Putra Aditya; Ni Luh Gde Sari Dewi Astuti; Luh Eka Susanti; Ni Luh Putu Intan Nirmalasari
Abdimas Indonesian Journal Vol. 6 No. 2 (2026)
Publisher : Civiliza Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59525/aij.2074

Abstract

Kusamba Salt is a prominent traditional product produced through a natural production process along the coastal area of Kusamba Village, Klungkung Regency, Bali. Despite its uniqueness and high quality, the marketing of Kusamba Salt and its surrounding marine-derived products, such as shredded pindang fish, remains relatively conventional and has not yet been able to effectively communicate the products’ distinctive values to consumers. This Community Service (PKM) activity aimed to optimize the marketing of local commodities in Kusamba Village through the implementation of a storynomics approach and packaging innovation. The activity was conducted through field observations, documentary video production of the manufacturing process, community outreach, and training for the local community of Kusamba Village. As part of the program implementation, the team developed a new packaging design incorporating storynomics elements and a barcode providing access to the documentary video. The results demonstrated that the storynomics approach and packaging innovation can strengthen the product identity of Kusamba Salt and shredded pindang fish, enhance the appeal of local commodities, and support more effective marketing development. This activity contributed positively to local business actors by increasing the products’ market value and strengthening the image of Kusamba as a traditional production area with potential for development as an educational tourism destination.
Pelatihan Pastry Dan Bakery Dalam Mendukung Ekonomi Lokal Berkelanjutan Di Daya Tarik Wisata Jatiluwih, Desa Jatiluwih, Tabanan, Bali Luh Eka Susanti; Widya Paramitha; Bagus Putu Wahyu Nirmala; Putu Eka Wirawan; Anak Agung Ayu Arun Suwi Arianty; Ni Luh Gde Sari Dewi Astuti; Ni Nyoman Febi Karisma Putri; Ni Desak Putu Listya Candra Dewi
Abdimas Indonesian Journal Vol. 6 No. 2 (2026)
Publisher : Civiliza Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59525/aij.2089

Abstract

Jatiluwih Village holds a strategic position as a tourism village characterized by its cultural landscape and agricultural heritage. However, the economic opportunities generated by tourism activities have not yet been fully supported by the development of local culinary skills. This community service program aimed to strengthen the capacity of local residents and youth in Jatiluwih Village through pastry and bakery training focused on the development of market-ready culinary products and sustainable local economic growth. The program employed a participatory and hands-on training approach covering the introduction of ingredients and equipment, basic pastry and bakery processing techniques, production procedures, product finishing, packaging, and discussions on business development. The program partner was the operational management of the Jatiluwih Tourist Attraction, while the target participants consisted of local residents and youth interested in developing culinary businesses to support tourism activities. The needs assessment indicated the importance of strengthening competencies in production, product quality, packaging, and business orientation to enable the community to better capitalize on opportunities arising from tourist visits. The training was designed to produce at least 20 skilled participants and pastry and bakery products with the potential to be developed as local culinary commodities. The program highlights that culinary skills transfer, when integrated with entrepreneurial orientation and continued mentoring, can serve as an effective instrument for community empowerment, tourism product diversification, and the strengthening of the creative economy in tourism villages.
Efektivitas Promosi Media Sosial Tiktok Dan Electronic Word Of Mouth (E-Wom) Terhadap Keputusan Berkunjung Di Suriwathi Hotel Made Ryan Jody; Ni Luh Gde Sari Dewi Astuti; I Gusti Ayu Melistyari Dewi
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 5 No. 2 (2026): Jurnal Pariwisata dan Bisnis Internasional
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v5i2.1265

Abstract

Ketatnya persaingan di bisnis perhotelan saat ini memaksa para pelaku usaha untuk mencari cara pemasaran digital yang tepat demi menarik minat wisatawan. Penelitian ini dilakukan untuk melihat bagaimana promosi lewat media sosial TikTok dan Electronic Word of Mouth (E-WOM) bisa memengaruhi keputusan tamu untuk menginap di Suriwathi Hotel. Dengan metode kuantitatif, riset ini mengumpulkan data dari 50 responden melalui kuesioner, yang dipilih menggunakan teknik purposive sampling dengan kriteria pernah berkunjung ke hotel tersebut. Analisis data dilakukan dengan model regresi linear berganda beserta uji hipotesisnya. Hasil analisis menunjukkan bahwa promosi di TikTok terbukti memberikan dampak positif dan bermakna pada keputusan berkunjung (t = 2,302; p < 0,05). Begitu pula dengan E-WOM, yang ditemukan punya pengaruh positif dan signifikan dalam meyakinkan tamu untuk datang (t = 5,159; p < 0,05). Ketika dilihat bersamaan, kedua faktor ini secara serempak berkontribusi nyata terhadap keputusan wisatawan (F = 41,605; p < 0,05), dengan kemampuan menjelaskan variasi keputusan berkunjung sebesar 62,4%. Dari temuan ini, dapat disimpulkan bahwa memaksimalkan konten promosi di TikTok serta menjaga ulasan online (E-WOM) yang baik menjadi kunci penting dalam mendatangkan lebih banyak tamu ke Suriwathi Hotel.
Co-Authors A.A. Istri Putera Widiastiti Adinata, Sherryn Naomi Anak Agung Istri Putera Widiastiti Arun Suwi Arianty, A. A. Ayu Astina, Made Arya Bagus Putu Wahyu Nirmala Candra, Kelvin Ernawati Ernawati Febianti Gusti Ayu Mira Santika Dewi Herry Windawaty I G. M. Riko Hendrajana I Gede Dirga Surya Arya Widhyadanta I Gusti Ayu Melistyari Dewi I Kadek Rama Putra Satria I Putu Gde Sukaatmadja I Wayan Putra Aditya, I Wayan I Wayan Restu Suarmana I Wayan Restu Suarmana Ida Ayu Gayatri Kesumayathi Ida Bagus Gde Sena Baskara Iqbal Faza Ita Musfirowati Hanika Krisna, Made Luh Eka Susanti Luh Putu Tisna Sari, Ni Made Ryan Jody Made Sri Rahayu, Ni Nasfi, Nasfi Ni Desak Putu Listya Candra Dewi Ni Komang Triani Cantika Putri Putri Ni Luh Putu Intan Nirmalasari Ni Nyoman Febi Karisma Putri Nyoman Agus Trimandala Paramitha, Made Widya Pratama, I Nengah Yoga Putu Eka Wirawan Putu Herny Susanty Putu Isha Aprinica, Ni Putu Renita Amelia Putri Putu Sabda Jayendra Retno Juwita Sari Rini Windarti Sofyan, Hady Sri Legiawati Sudarsana, Cokorda Istri Sri Apriyani Suharyati Suharyati Sunny, Milla Permata Supriyanto Supriyanto Susanti, Putu Herny Sutriasih Sutriasih Suwintari, I Gusti Ayu Eka Wardana, Miko Andi Widhyadanta, I Gede Dirga Surya Arya Widya Paramitha Wirawan, Putu Wiyasha, Ida Bagus Made Yani, Ni Wayan Mega Sari Apri