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All Journal Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Tourism: Jurnal Travel, Hospitality, Culture, Destination, and MICE Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Jurnal Manajemen BINA CIPTA INSPIRE : Journal of Culinary, Hospitality, Digital & Creative Arts and Event Resocia: International Journal of Applied Research and Innovation

I Gusti Ayu Ari Agustini

Politeknik Internasional Bali

Author-ID : 2941976

Agriculture, Biological Sciences & Forestry Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Environmental Science Languange, Linguistic, Communication & Media Social Sciences Other

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Articles

Analisis Faktor Penghambat dan Pendukung Pendayagunaan Tanaman Gonda sebagai Produk Wisata Kuliner Khas Desa Bongan I Gusti Ayu Ari Agustini
MAMEN: Jurnal Manajemen Vol. 1 No. 1 (2022): Januari 2022
Publisher : Yayasan Literasi Sains Indonesia

This study aimed at finding out the supporting and hampering factors in utilizing Gonda plant as the culinary product of Bongan Village. This research was a descriptive qualitative research and using observation, interviews, and literature study to collect the data. It was done in Bongan village. Based on the results of analysis, the supporting factors are Gonda plants are unseasonal plants that can be harvested many times in a year, there is strong determination and commitment, and the support of the Ministry of Tourism and Creative Economy in collaboration with Politeknik Internasional Bali. Meanwhile the hampering factors are the the limited numbers of people utilizing Gonda, the limited ability to see the business opportunities, the lack of ability and willingness, the chips and gonda tea need to be improved, the packaging is still simple, the cleanliness of the production area, and there is no scientific test results of Gonda plants.

Pengembangan Manfaat Bunga Kecombrang Menjadi Produk Selai Flora Di Kabupaten Tabanan Adiguna Tumpuan; I Gusti Ayu Ari Agustini
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 8 No 1 (2021): Scientific Journal of Food Technology (March)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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

Jam is one of the most popular condiment in international culinary. Commonly, jam was produced using fruits as main ingredients, but few countries using flower as the ingredient for making jam. However, flower jam still not popular especially in Indonesia. Kecombrang (torch ginger) is one of native plant from Indonesia. Torch ginger flower is used by Indonesian for making chili paste, herbs for meat or fish dish, or cooked as vegetables stir fried. Torch ginger usage for sweet products is not commonly known by Indonesian. This study will develop torch ginger usage to become a jam. The purpose of this study are to find out whether jam made from torch ginger flowers can be well received through organoleptic tests so as to produce flora jam products made from torch ginger flowers. The method used in this research is descriptive quantitative. The result of this study are: 1) Torch ginger flower jam gets a good response from the aspects of color, aroma, and taste, but it needs development from the aspect of texture 2) Flora jam is highly potential to become local gif

PERSEPSI MASYARAKAT TERHADAP MARAKNYA PEDAGANG KULINER BERMOTOR DI KAWASAN RENON, DENPASAR I Gusti Ayu Ari Agustini; Nelsye Lumanauw
TOURISM: Jurnal Travel, Hospitality, Culture, Destination, and MICE Vol 5 No 2 (2022): Tourism: Jurnal Travel, Hospitality, Culture, Destination, and MICE
Publisher : Jurusan Pariwisata Politeknik Negeri Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32511/tourism.v5i2.879

Perkembangan usaha kuliner di masa pandemi, terlihat dari maraknya pedagang yang berjualan di pinggiran jalan raya. Pemanfaatan area pinggir jalan ini adalah alternatif yang cukup menjanjikan bagi pelaku usaha kuliner. Tujuan penelitian yaitu untuk menganalisis persepsi masyarakat terhadap maraknya pedagang kuliner bermotor di Kawasan Renon, Denpasar. Menggunakan metode deskriptif kualitatif. Data sekunder diperoleh dari studi pustaka, dokumentasi, dan artikel. Data primer diperoleh dengan mewawancarai langsung pedagang kuliner bermotor dan masyarakat umum. Landasan teori yang digunakan dalam penelitian yaitu teori Persepsi Knobler. Hasil penelitian menunjukkan bahwa sebagian besar responden mendukung pedagang kuliner bermotor untuk tetap berjualan. Responden berharap agar pemerintah dapat memberikan alternatif lain yang tidak merugikan pihak pedagang maupun konsumen. Alternatif berjualan dengan kendaraan adalah suatu ide kreatif yang patut dicontoh dan dikembangkan lebih baik lagi kedepannya, tentu saja dengan menyesuaikan pada kebutuhan di masyarakat dan mengindahkan aturan tata tertib yang berlaku.

PENDAMPINGAN SOSIALISASI PERSYARATAN VERIFIKASI TATANAN KEHIDUPAN ERA BARU HOMESTAY DI DESA WISATA BONGAN, BALI Nelsye Lumanauw; I Gusti Ayu Ari Agustini
Bina Cipta Vol 1 No 2 (2022): BINA CIPTA
Publisher : Politeknik Internasional Bali

Pandemi Covid-19 telah mengubah berbagai lini kehidupan, termasuk desa wisata sebagai destinasi alternatif dan dianggap destinasi yang aman. Situasi saat ini harus dimanfaatkan oleh desa untuk menggali potensi wisata dan menyiapkan produk wisata dengan fasilitas protokol kesehatan era baru. Desa Bongan memiliki aset wisata berupa produk wisata, salah satunya adalah homestay. Pentingnya keselamatan wisatawan selama menginap menjadi alasan utama homestay menerapkan protokol kesehatan berupa sertifikat tatanan kehidupan era baru. Namun, untuk mendapatkan sertifikat, pemilik harus memenuhi persyaratan verifikasi. Pelaksanaan PKM homestay menggunakan metode pendampingan. Pendampingan tim dosen PIB terkait persyaratan verifikasi menuju era baru bagi homestay terlaksana dengan baik. Pemilik homestay memahami pentingnya sertifikasi era baru dan proses untuk memenuhi semua persyaratan verifikasi. Pencapaian tersebut merupakan target PIB dalam mendampingi homestay di Desa Bongan.

Visual Analysis On A Balinese Kampung Style Gastronomy Attraction: Perceptions Of Indonesian And Chinese Youngsters Rimalinda Lukitasari; I Gusti Ayu Ari Agustini; Vivi Vivi; Fang Jie
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol. 9 No. 1 (2026): Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/journey.v9i1.374

Visual perception plays a decisive role in how consumers interpret culinary identities, especially in gastronomy destinations that rely heavily on aesthetic cues. This study examines how Nasi Tekor, a Balinese kampung-style gastronomy attraction, is perceived through visual stimuli presented to millennials and Gen Z consumers from Indonesia and China who have never visited the venue. Using a qualitative visual analysis combined with semiotic interpretation, the research assesses how individuals decode curated images sourced from field observations and social media posts. Findings show that consumers’ perceptual responses are strongly shaped by key visual cues, including banana-leaf plating, bamboo utensils, rustic wooden structures, woven crafts, and traditional attire. These elements are consistently processed as indicators of authenticity, nostalgia, and cultural rootedness, forming a brand image that aligns with heritage-based gastronomy. However, modern furniture and semi-modern design features create perceptual dissonance, leading some participants to interpret the visuals as inconsistent or less authentic. The results also highlight that visual perception on digital platforms influences not only emotional reactions but also functional judgments related to hygiene, comfort, and clarity of menu offerings. Overall, this study demonstrates that visual perception is central to shaping brand meaning, moreover, a coherent visual communication is essential for reinforcing Nasi Tekor’s identity across both online and offline contexts.

Pengembangan Produk Dessert Tiramisu Gluten Free Berbasis Umbi Lokal Nicole Eleanore Lee; I Gusti Ayu Ari Agustini; Ni Ketut Veri Kusumaningrum
INSPIRE : Journal of Culinary, Hospitality, Digital & Creative Arts and Event Vol. 4 No. 1 (2026): INSPIRE : Journal of Culinary, Hospitality, Digital & Creative Arts and Event
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/inspire.v4i1.136

Penelitian ini bertujuan untuk mengembangkan produk dessert tiramisu bebas gluten (gluten-free) dengan memanfaatkan umbi lokal berupa tepung singkong sebagai bahan substitusi ladyfinger berbasis terigu, serta menganalisis preferensi masyarakat terhadap produk tersebut. Pendekatan yang digunakan adalah deskriptif kuantitatif dengan melibatkan 22 panelis yang terdiri dari 20 orang berpengalaman di bidang dessert dan 2 expert chef. Pengujian dilakukan melalui uji organoleptik pada aspek warna, aroma, rasa, tekstur, dan penerimaan. Hasil uji organoleptik menunjukkan rata-rata keseluruhan sebesar 4,46 (kategori sangat suka), dengan rasa memperoleh skor tertinggi (4,59) dan warna memperoleh skor terendah (4,27). Analisis kuesioner preferensi menunjukkan mayoritas panelis mendukung inovasi penggunaan umbi lokal sebagai bahan substitusi gluten-free pada tiramisu. Temuan ini mengindikasikan bahwa tepung singkong dapat dijadikan sebagai alternatif yang layak dalam pengembangan dessert tiramisu gluten-free yang diterima secara sensorik dan diminati oleh konsumen yang menjalani gaya hidup sehat.

Pengembangan Minuman Fermentasi Berbasis Ginger Bug dengan Rasa Nanas Sebagai Alternatif Minuman Bersoda Putu Bhagam Darmananda Bodhisattva; Ni Ketut Veri Kusumaningrum; I Gusti Ayu Ari Agustini
INSPIRE : Journal of Culinary, Hospitality, Digital & Creative Arts and Event Vol. 4 No. 1 (2026): INSPIRE : Journal of Culinary, Hospitality, Digital & Creative Arts and Event
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/inspire.v4i1.137

Tren konsumsi minuman bersoda komersial yang tinggi di masyarakat sering kali memicu kekhawatiran karena kandungan gula berlebih, pewarna buatan, dan gas karbonasi sintetis yang berdampak buruk bagi kesehatan jangka panjang. Oleh karena itu, diperlukan inovasi minuman fungsional yang tidak hanya menyegarkan, tetapi juga memiliki nilai tambah bagi kesehatan melalui pemanfaatan mikroorganisme alami. Penelitian ini bertujuan untuk mengembangkan minuman fermentasi berbasis ginger bug dengan penambahan rasa nanas sebagai alternatif minuman bersoda yang lebih sehat. Proses fermentasi dilakukan menggunakan starter alami berupa ginger bug yang dibuat dari campuran jahe segar, gula, dan air, kemudian dikombinasikan dengan sari buah nanas. Uji organoleptik dilakukan terhadap 31 panelis tidak terlatih menggunakan skala hedonik 1-5 untuk menilai atribut aroma, warna, tampilan, rasa, dan tekstur/karbonasi. Hasil penelitian menunjukkan bahwa produk memperoleh rata-rata penilaian aroma 4,35; warna 4,48; tampilan 4,45; rasa 4,39; dan tekstur/karbonasi 4,71. Mayoritas panelis menyatakan bahwa produk layak sebagai alternatif soda komersial. Penelitian ini membuktikan bahwa ginger bug dapat digunakan sebagai starter fermentasi alami untuk menghasilkan minuman berkarbonasi tanpa tambahan gas sintetis.

Digital Marketing Strategies To Increase Sales (Case Study: Warung Wikko In Bangka Belitung) Alycia Cindy Milano; Ni Ketut Veri Kusumaningrum; I Gusti Ayu Ari Agustini
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol. 8 No. 2 (2025): Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/journey.v8i2.284

This study aims to analyse the digital marketing strategies implemented by Warung Wikko, a local culinary business in Pangkal Pinang, Bangka, in an effort to increase sales and maintain its existence amid increasingly competitive business competition. This study was motivated by a decline in sales turnover and limited use of digital media in promotional activities. This study uses a descriptive qualitative approach with data collection techniques in the form of interviews, observations, documentation, and distribution of questionnaires to active consumers of Warung Wikko. The theory used in this study is the AIDA (Attention, Interest, Desire, Action) model to analyse the effectiveness of digital strategies in influencing consumer purchasing decisions. The results show that Warung Wikko's digital marketing strategy has succeeded in attracting consumer attention and interest through social media, particularly Instagram and WhatsApp. However, the lack of content variety, consistency in posting, and calls to action has resulted in suboptimal desire and purchasing behaviour. This study recommends strengthening promotional content, optimising the use of digital features, and collaborating to increase market reach. A well-planned and sustainable digital strategy is expected to significantly boost Warung Wikko's sales.

Retaining Generation Z Talents in The Hospitality Industry: A Systematic Review and Framework for Bali's Tourism Workforce Development I Ketut Antara; I Gusti Ayu Ari Agustini; Vivi Vivi; Fang Jie
International Journal of Applied Research and Innovation Vol. 1 No. 3 (2026): : July: Resocia: International Journal of Applied Research and Innovation
Publisher : CV SCRIPTA INTELEKTUAL MANDIRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.65310/q1rw2w97

This study aims to identify the factors influencing Generation Z talent retention in the hospitality industry and to develop a contextualized retention framework for Bali's tourism workforce. A Systematic Literature Review (SLR) was conducted following the PRISMA guidelines, resulting in the inclusion of 31 peer-reviewed journal articles for qualitative synthesis. The findings indicate that Generation Z retention is determined by three interrelated dimensions: intrinsic factors, including meaningful work, work-life balance, and psychological well-being; extrinsic factors, comprising transparent career pathways, fair compensation, collaborative leadership, and inclusive organizational culture; and contextual factors rooted in local cultural values. The review also identifies effective retention strategies, including digital recruitment, structured onboarding, flexible work arrangements, continuous competency development, and holistic well-being initiatives. By contextualizing global evidence within Bali's tourism environment, this study proposes a three-pillar retention framework integrating intrinsic, extrinsic, and contextual dimensions, with Tri Hita Karana and gotong royong serving as key cultural foundations. The proposed framework contributes to hospitality human resource management by providing practical guidance for developing a sustainable and culturally responsive tourism workforce.

Co-Authors Adiguna Tumpuan Alycia Cindy Milano Fang Jie I Ketut Antara Lumanauw, Nelsye Ni Ketut Veri Kusumaningrum Nicole Eleanore Lee Putu Bhagam Darmananda Bodhisattva Rimalinda Lukitasari Vivi Vivi

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