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All Journal Jurnal Ilmiah Akuntansi dan Humanika Jurnal Kajian Bali SOSHUM : Jurnal Sosial dan Humaniora [Journal of Social Sciences and Humanities] Jurnal Bali Membangun Bali Madaniya International Journal of Glocal Tourism Lumbung Inovasi: Jurnal Pengabdian Kepada Masyarakat International Journal of Travel, Hospitality and Events Journal of Applied Sciences in Travel and Hospitality BHAKTI PERSADA Jurnal Aplikasi IPTEKS (Journal of Applied Sciences and Technology) International Journal of Green Tourism Research and Applications
Ni Wayan Wahyu Astuti
Politeknik Negeri Bali
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Transportation Other

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Enhancing Students’ Green Ethic-Based Problem Solving Skills in English for Tourism Subject Course I Nyoman Kanca; Gede Ginaya; Ni Nyoman Sri Astuti; Ni Putu Wiwiek Ary Susyarini; Ni Wayan Wahyu Astuti
International Journal of Green Tourism Research and Applications Vol. 3 No. 2 (2021): December 2021
Publisher : International Journal of Green Tourism Research and Applications

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (686.133 KB) | DOI: 10.31940/ijogtra.v3i2.86-93

Abstract

This study aims to examine the development of students' core competencies in learning English for Tourism at Tourism Department Politeknik Negeri Bali, where the main product is a green ethical-based measurement instrument for Core Competencies Practices of Problem Solving Skills. Two types of instruments have been created and designed and then used to assess the level of Development in the teaching and learning process for students and lecturers. The results of the Students' Report trial show that overall the instrument is suitable for widespread use. Confirmatory factor analysis results also show the validity of the sub constructs for each main construct. The results of the level of development of Core Competencies show that the minimum development of students' Core Competencies is above 4.2. This means that the development of student Core Competencies has been achieved. For this reason, the Core Competencies development model must maintain to be developed, tested and finally implemented.
Peningkatan Protokoler Kesehatan untuk Daerah Tujuan Wisata dengan Pelatihan Pembuatan Eco Enzyme sebagai Desinfektan di Temukus, Rendang, Karangasem Harisal Harisal; Ni Wayan Wahyu Astuti; Ayu Dwi Yulianthi; Ni Wayan Sintya Dewi; Solihin Solihin
Bhakti Persada Jurnal Aplikasi IPTEKS Vol. 8 No. 2 (2022): Bhakti Persada Jurnal Aplikasi IPTEKS
Publisher : Unit Publikasi Ilmiah, P3M, Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/bp.v8i2.125-133

Abstract

Salah satu daerah tujuan wisata yang dewasa ini sedang menggalakkan pariwisatanya adalah banjar Temukus, kecamatan Rendang, kabupaten Karangasem. Salah satunya adalah Taman Edelweis yang memiliki pemandangan yang tidak bisa ditemukan di tempat lainnya di Bali, yaitu padang bunga Kasna. Protokoler kesehatan yang diterapkan oleh pihak desa di banjar Temukus masih belum pernah menggunakan desinfektan yang menggunakan bahan alami dan sangat ramah lingkungan, yaitu Eco Enzyme. Oleh karena itu, pengabdian program studi D3 Perhotelan kali ini bertujuan untuk memberikan pelatihan pembuatan Eco Enzyme yang terbuat dari bahan alami untuk digunakan sebagai desinfektan di daerah tujuan wisata sebagai syarat protokoler kesehatan untuk para wisatawan yang mengunjungi daerah tujuan wisata tersebut, dan sebagai implementasi perwujudan green tourism. Metode pelaksanaan yang digunakan antara lain metode penyuluhan manfaat Eco Enzyme dan pelatihan pembuatan Eco Enzyme. Terlaksananya kegiatan ini meningkatkan pengetahuan masyarakat mengenai manfaat sampah organik dalam menggalakkan potensi wisata di desa mereka. Penggunaan Eco Enzyme sebagai desinfektan di daerah tujuan wisata sangat membantu masyarakat untuk menggalakkan perwujudan green tourism dengan desinfektan yang ramah lingkungan.
Stakeholder Involvement in Implementing CHSE-Based Health Protocol in Penglipuran Tourism Village Putu Yunita Wacana Sari; Komang Again Pretty Teja Sari; Ni Wayan Wahyu Astuti
International Journal of Glocal Tourism Vol. 4 No. 1 (2023): International Journal of Glocal Tourism - March 2023
Publisher : Yayasan Sinergi Widya Nusantara

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

Abstract

Purpose: This study aims to identify the implementation and analyze the extent of stakeholder involvement in the implementation of the CHSE-based health protocol in Penglipuran Tourism Village, Bangli Regency, Bali, Indonesia. Research methods: Data collection methods were in-depth interviews, observation, and documentation. The technique for determining informants used a purposive sampling technique with qualitative data analysis techniques. Findings: CHSE-based health protocol in Penglipuran Tourism Village was implemented based on a guidebook from the government where, the implementation of the CHSE was divided into several zones which were considered crucial because there was direct contact with tourism actors, namely, homestay zones/tourist cottages, home zones dining, souvenir shop zones, and cultural zones that have been implemented properly by tourism entrepreneurs and tourists so that they are CHSE certified. Stakeholders involved in implementing CHSE are divided into three, namely: Primary Stakeholders (Tourism Managers) act as Coordinators and Facilitators, then (Tourism Entrepreneurs and Local Communities) as Implementers; Key Stakeholders (Kelian Adat/ Head of the area) act as Policy Creator, Coordinator and Accelerator; Secondary Stakeholders (Tourism and Culture Office) play a passive role as Facilitators. Implication: This research is expected to be a consideration for tourism entrepreneurs to work together with the government and the community to participate in implementing CHSE-based health protocols, as well as provide information regarding the involvement of tourism entrepreneurs who are able to have a positive influence on the progress of Penglipuran Tourism Village in carrying out tourism activities in pandemic period.
Pengajaran Bahasa Asing Bagi Pelaku Pariwisata di Pantai Melasti, Desa Ungasan, Kecamatan Kuta Selatan, Kabupaten Badung I Wayan Jendra; Harisal Harisal; Kanah Kanah; Ni Wayan Wahyu Astuti
Bhakti Persada Jurnal Aplikasi IPTEKS Vol. 9 No. 1 (2023): Bhakti Persada Jurnal Aplikasi IPTEKS
Publisher : Unit Publikasi Ilmiah, P3M, Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/bp.v9i1.59-66

Abstract

Untuk meningkatkan kompetensi Sumber Daya Manusia pada bidang Pariwisata khususnya, maka bahasa untuk berkomunikasi sangat dibutuhkan. Peran masyarakat sebagai pelaku pariwisata sangat penting khususnya pada saat melakukan pelayanan terhadap tamu yang berkunjung ke pantai Melasti. Bahasa asing perlu dikuasai agar tercipta pelayanan yang maksimal dan kesan orang Indonesia sebagai masyarakat yang penuh sopan santun tetap terjaga di kalangan wisatawan.Kegiatan pengabdian ini bertujuan untuk memberikan edukasi mengenai pentingnya bahasa asing bagi staf di pantai Melasti untuk meningkatkan kompetensi dalam menunjang pelayanan terbaik pada para wisatawan yang datang berkunjung ke tempat tersebut. Kegiatan ini memilih Daerah tujuan Wisata pantai Melasti karena selain kegiatan pelatihan bahasa akan diselenggarakan juga pembersihan area pantai yang sesuai fenomena masih membutuhkan edukasi mengenai pentingnya kebersihan area pariwisata dan tentu saja pentingnya bahasa asing. Oleh karena itu, dengan adanya pengabdian melalui pelatihan dan pendampingan ini diharapkan staf di Pantai Melasti dapat menambah pengetahuan mengenai pentingnya etika pariwisata dan bahasa asing dan meningkatkan kompetensi dalam bidang pariwisata agar dapat melmberikan pelayanan yang lebih baik
Optimalisasi Pengembangan Desa Wisata Melalui Peningkatan Kapasitas Masyarakat Lokal dan Penguatan Nama Desa Menanga I Made Widiantara; Kadek Dwi Cahaya Putra; I Gede Iwan Suryadi; Ni Nyoman Sri Astuti; Ni Wayan Wahyu Astuti
Madaniya Vol. 4 No. 4 (2023)
Publisher : Pusat Studi Bahasa dan Publikasi Ilmiah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53696/27214834.586

Abstract

Desa Menanga merupakan salah satu desa yang terletak pada jalur utama wisata yang sangat strategis sebagai jalur menuju dan dari kawasan Pura Besakih. Pasar Desa Menanga, sebagai salah satu pasar yang sangat strategis yang menjadi pusat perekonomian daerah sekitarnya dan selalu ramai dikunjungi oleh penjual dan konsumen dari daerah lain termasuk yang berasal dari Kabupaten Klungkung dan Kabupaten Bangli. Pada program pengabdian ini, fokus kegiatannya adalah penguatan komunitas lokal (UMKM) dengan memberikan pelatihan pembuatan konten, promosi produk di media sosial dan pemasangan plang nama desa sebagai penanda kawasan di Desa Menanga. Metode yang digunakan dalam program pengabdian ini adalah dengan mengumpulkan para anggota UMKM binaan BUMDES Desa Artha Dharma Duta Menanga, untuk diberikan pelatihan sebagai konten kreator dan melakukan promosi produk di media sosial. Selain itu juga dipasang plang penunjuk arah untuk menandai kawasan di jalur Desa Menanga. Manfaat umum dari program pengabdian ini adalah meningkatkan citra Desa Menanga sebagai salah satu desa wisata di kawasan Karangasem. Selain itu, kegiatan ini untuk meningkatkan kapasitas masyarakat setempat khususnya UMKM di Desa Menanga dalam mempromosikan usahanya di media sosial. Manfaat spesifiknya adalah UMKM yang mendapat pelatihan bisa semakin digemari, yang kemudian mampu menarik konsumen untuk mencoba usahanya dan mempopulerkan Desa Menanga. Hasil dari program Pengabdian Masyarakat ini mendapat respon positif dari UMKM dan Masyarakat Desa Menanga. Para pelaku UMKM antusias mengikuti pelatihan dan mampu aktif dalam kegiatan di media sosial untuk mempromosikan produk usahanya.
Human resources efforts to improve employee performance at JW Marriott Surabaya Shenia Dwi Virdanty; Nyoman Mastiani Nadra; Ni Made Sudarmini; Ni Wayan Wahyu Astuti; Ni Made Rai Erawati
Journal of Applied Sciences in Travel and Hospitality Vol. 5 No. 1 (2022): JASTH: Journal of Applied Sciences in Travel and Hospitality
Publisher : Unit Publikasi Ilmiah, P3M, Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/jasth.v5i1.10-19

Abstract

Human resources are the first elements of an organization. This study aims to find out and analyze the efforts made by the human resource (HR) department in improving the employee performance of JW Marriott Surabaya. This research was conducted to Human Resources, they are Assistant HR and Training Manager and Human Resources Coordinator took using Purposive Sampling technique, which is considered to know the efforts to improve employees’ performance. Data collection techniques by using observation, interviews, documentation, and studies literature. Data analysis in this study uses a qualitative method with technical triangulation analysis. The results showed that performance improvement efforts began with, employee placement, training and development, discipline in employee attendance, and the provision of salaries and compensation to employees but the need for supervision, multiplying variants of methods in training, and acting decisively to employees who are less disciplined to existing regulations.
The Application of Multitasking For Maximizing Staff Effectiveness During The Covid-19 Era at Most Blue Bali Resort Gde Yudhie Adhitya Surya Pratama; Ni Nyoman Triyuni; I Wayan Basi Arjana; Made Ruki; Ni Wayan Wahyu Astuti
International Journal of Travel, Hospitality and Events Vol. 2 No. 3 (2023): International Journal of Travel, Hospitality and Events
Publisher : The Postgraduate School of Tourism Sahid Polytechnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/ijothe.v2i3.302

Abstract

Purpose: This research was conducted to examine the effect of multitasking on quality performance for maximizing staff effectiveness during the Covid-19 era at Most Blue Bali Resort. Research methods: The sample used in this study amounted to 30 respondents—the sampling method used simple sampling. The data analysis method used is a quantitative analysis using validity and reliability tests, classical assumption test, F test, coefficient of determination, t-test, and multiple regression analysis. Results and discussion: Using the multiple regression method, it can be concluded that the amount of multitasking variable has a positive and significant effect on customer satisfaction with a significance value (P value) of 0.0030<0.05. Age has a positive but insignificant effect on customer satisfaction with a significance value (P value) of 0.727>0.05. The method of task completion has a positive but insignificant impact on customer satisfaction with a significance value (P value) of 0.080>0.05. The position has a positive but insignificant effect on customer satisfaction with a significance value (P value) of 0.383>0.05. Simultaneously, the amount of multitasking, age, method of task completion, and position has a significant effect on customer satisfaction with an F count of 11.217 with a significance figure (P value) of 0.000<0.05. Implication: The resulting coefficient of determination is 0.58, which means that 58 percent of changes in the quality performance variable are explained by the amount of multitasking, age, method of task completion, and position together, while the remaining 52 percent is explained by other variables not included in this research. Keywords: multitask, quality performance, influence, application.
Recreational Activities Program as a Complimentary to Hotel Guests Ni Luh Putu Sri Sartika Wati; Lien Darlina; I Gusti Agung Mas Krisna Komala Sari; Ni Made Ernawati; Ni Made Rai Sukmawati; Ni Wayan Wahyu Astuti
International Journal of Travel, Hospitality and Events Vol. 1 No. 2 (2022): International Journal of Travel, Hospitality and Events
Publisher : The Postgraduate School of Tourism Sahid Polytechnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/ijothe.v1i2.13

Abstract

ABSTRACT Purpose: The purpose of this study was to determine the interest of guests in the recreation activities program as a complimentary to guests staying at a 5-star hotel in Ungasan, Bali, Indonesia, and to find out which recreation activities were most in demand by guests at the hotel. Research methods: Data collection methods used are observation, interviews, and documentation. The data analysis technique used is descriptive qualitative analysis technique and descriptive statistics. Results and discussion: The study shows that the TTH (The Tree House) Activities that were most attractive to guests in 2019 were art & craft (5.48%), painting (5.40%), nature painting (4.68%), learning Balinese (4.46%), Balinese dance (4, 46%). The year 2020 is a temple tour (4.77%), hotel tour (4.72%), clay making (4.31%), painting and gardening (4.19% each), and music class (3.91 %). Implication: The guests’ interest in the recreation activities program is very good, which can be seen in the percentage of guests participating in the recreation activities program of 35.8% of the total number of guests at the hotel in 2019 and 2020. Keywords: recreation activities, interested activities, spa & recreation department.
Digital Branding untuk Penguatan Pemasaran Produk Dodol Khas Desa Selat Karangasem sebagai Kearifan Lokal Bali Astuti, Ni Wayan Wahyu; Sarja, Ni Luh Ayu Kartika Yuniastari; Adiaksa, I Made Anom; Pamularsih, Tyas Raharjeng; Sarja, Ni Ketut Pradani Gayatri; Dwijuliasri, Kadek Ayu; Puspita, Ni Made Ayu Maya
Lumbung Inovasi: Jurnal Pengabdian kepada Masyarakat Vol. 10 No. 4 (2025): December
Publisher : Lembaga Penelitian dan Pemberdayaan Masyarakat (LITPAM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/etx3w337

Abstract

Kegiatan pengabdian kepada masyarakat ini bertujuan untuk memperkuat kapasitas pemasaran produk Dodol Bhuana Sari sebagai makanan khas Desa Selat, Karangasem, melalui penerapan strategi digital branding. Permasalahan utama mitra adalah sistem pemasaran yang masih konvensional, belum adanya identitas merek yang kuat, serta keterbatasan pemanfaatan media digital. Kegiatan dilaksanakan dengan metode partisipatif yang melibatkan dosen, mahasiswa, dan pelaku usaha melalui tahapan sosialisasi, pelatihan pembuatan logo dan label kemasan, pelatihan pemasaran digital melalui media sosial, Google My Business, dan website, serta pendampingan dan evaluasi. Evaluasi dilakukan melalui observasi, wawancara, dan analisis catatan penjualan untuk memastikan validitas hasil. Hasil kegiatan menunjukkan adanya peningkatan permintaan produk dari 100 kg menjadi 280 kg dalam dua bulan kegiatan serta peningkatan kemampuan mitra dalam pengelolaan promosi digital. Temuan awal menunjukkan adanya dampak positif terhadap kapasitas promosi dan permintaan produk, meskipun evaluasi lanjutan dibutuhkan untuk mengukur dampak jangka panjang. Digital Branding to Strengthen the Marketing of Selat Village’s Traditional Dodol as Balinese Local Wisdom Abstract This community service activity aims to strengthen the marketing capacity of Dodol Bhuana Sari products as a typical food of Selat Village, Karangasem, through the implementation of digital branding strategies. The main problems faced by partners are the marketing system which is still conventional, the absence of a strong brand identity, and the limited use of digital media. The activity was carried out using a participatory method involving lecturers, students, and business actors through stages of socialization, logo and packaging label creation training, digital marketing training through social media, Google My Business, and websites, as well as mentoring and evaluation. Evaluation is conducted through observation, interviews, and analysis of sales records to ensure the validity of the results. The results of the activity showed an increase in product demand from 100 kg to 280 kg in two months of activity as well as an increase in partners' capabilities in managing digital promotions. Initial findings indicate a positive impact on promotional capacity and product demand, although further evaluation is needed to measure the long-term impact.
Penguatan Praktik Keselamatan dan Kesehatan Kerja (K3) pada UMKM Dodol Bhuana Sari di Desa Selat, Karangasem, Bali Dwijuliasri, Kadek Ayu; Astuti, Ni Wayan Wahyu; Sarja, Ni Luh Ayu Kartika Yuniastari; Adiaksa, I Made Anom; Pamularsih, Tyas Raharjeng; Sarja, Ni Ketut Pradani Gayatri; Puspita, Ni Made Ayu Maya
Lumbung Inovasi: Jurnal Pengabdian kepada Masyarakat Vol. 11 No. 2 (2026): June
Publisher : Lembaga Penelitian dan Pemberdayaan Masyarakat (LITPAM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/linov.v11i2.5040

Abstract

Penerapan keselamatan dan kesehatan kerja (K3) pada Usaha Mikro, Kecil, dan Menengah (UMKM) pangan memiliki peran penting dalam melindungi pekerja serta mendukung keamanan pangan dan kelancaran proses produksi. Namun, penerapan K3 pada sebagian besar UMKM masih belum optimal. Kegiatan pengabdian kepada masyarakat ini bertujuan meningkatkan pengetahuan dan keterampilan pelaku UMKM Dodol Bhuana Sari dalam menerapkan prinsip K3. Kegiatan diikuti oleh 12 peserta yang terdiri atas 1 pemilik usaha, 1 pengelola, dan 10 pekerja produksi. Metode pelaksanaan menggunakan pendekatan partisipatif melalui edukasi K3, pelatihan penggunaan alat pelindung diri (APD), edukasi higiene dan sanitasi pangan, serta pendampingan ergonomi kerja selama proses produksi dodol. Evaluasi dilakukan menggunakan observasi partisipatif dan wawancara semi-terstruktur terhadap pemilik usaha dan pekerja. Hasil kegiatan menunjukkan adanya peningkatan pemahaman pekerja terkait K3, penggunaan APD yang lebih konsisten, praktik higiene dan sanitasi yang lebih baik, serta penataan area kerja yang lebih teratur. Selain itu, pekerja menyampaikan adanya peningkatan kenyamanan kerja setelah pendampingan ergonomi dilakukan. Program ini menunjukkan bahwa pendampingan K3 berbasis partisipatif dapat menjadi upaya awal dalam mendukung terciptanya lingkungan kerja yang lebih aman dan nyaman pada UMKM pangan. Strengthening Occupational Safety and Health (OSH) Practices in the Dodol Bhuana Sari MSME in Selat Village, Karangasem, Bali Abstract Occupational health and safety (OHS) implementation in food-based Micro, Small, and Medium Enterprises (MSMEs) plays an important role in protecting workers while supporting food safety and production processes. However, OHS practices in many MSMEs remain suboptimal. This community service program aimed to improve the knowledge and skills of workers at Dodol Bhuana Sari MSME in applying OHS principles. The activity involved 12 participants consisting of one business owner, one manager, and ten production workers. The program applied a participatory approach through OHS education, personal protective equipment (PPE) training, food hygiene and sanitation education, and ergonomic assistance during the dodol production process. Evaluation was conducted using participatory observation and semi-structured interviews with the owner and workers. The results showed increased worker understanding of OHS, more consistent PPE use, improved hygiene and sanitation practices, and better workplace organization. In addition, workers reported greater comfort during work after ergonomic adjustments were implemented. This program demonstrates that participatory OHS assistance can serve as an initial effort to support a safer and more comfortable working environment in food-based MSMEs.
Co-Authors Adryansyah Pakpahan Ayu Dwi Yulianthi Dwijuliasri, Kadek Ayu Gde Yudhie Adhitya Surya Pratama Gede Ginaya Harisal Harisal Harry Saptarini, Ni Gusti Ayu Putu I Gede Iwan Suryadi I Gusti Agung Mas Krisna Komala I Gusti Agung Mas Krisna Komala Sari I Gusti Agung Mas Krisna Komala Sari I Ketut Budarma I Ketut Muderana I Ketut Suja I Made Anom Adiaksa I Made Widiantara I Nyoman Kanca I Wayan Basi Arjana I Wayan Jendra Ida Ayu Kade Werdika Damayanti Kadek Dwi Cahaya Putra Kanah Kanah Komang Again Pretty Teja Sari Lien Darlina Lien Darlina Made Ruki Made Ruki Ni Ketut Pradani Gayatri Sarja Ni Luh Ayu Kartika Yuniastari Sarja Ni Luh Putu Sri Sartika Wati Ni Luh Putu Sri Sartika Wati Ni Made Ernawati Ni Made Ernawati, Ni Made Ni Made Rai Erawati Ni Made Rai Sukmawati Ni Made Rai Sukmawati Ni Made Sudarmini Ni Nyoman Sri Astuti Ni Nyoman Triyuni Ni Putu Lianda Ayu Puspita Ni Putu Wiwiek Ary Susyarini Ni Wayan Sintya Dewi Nyoman Mastiani Nadra Okky Friesatama Pamularsih, Tyas Raharjeng Puspita, Ni Made Ayu Maya Putu Yunita Wacana Sari Shenia Dwi Virdanty Solihin Solihin Suryathi, Wayan