Article Per Year (5 Year)
p-Index From 2021 - 2026
6.101
P-Index
This Author published in this journals
All Journal Jurnal Pariwisata Pesona JIA (Jurnal Ilmu Agama) WARTA Religious: Jurnal Studi Agama-Agama dan Lintas Budaya Al Qalam: Jurnal Ilmiah Keagamaan dan Kemasyarakatan VIDYA WERTTA : Media Komunikasi Universitas Hindu Indonesia DHARMASMRTI: Jurnal Pascasarjana UNHI Adi Widya: Jurnal Pendidikan Dasar Kalangwan: Jurnal Pendidikan Agama, Bahasa dan Sastra GUNA WIDYA: JURNAL PENDIDIKAN HINDU Enrichment : Journal of Management Pangkaja: Jurnal Agama Hindu Jurnal Yoga dan Kesehatan Widyanatya: Jurnal Pendidikan Agama dan Seni Vidya Darśan : Jurnal Mahasiswa Filsafat Hindu Berajah Journal Cultoure: Jurnal Ilmiah Pariwisata Budaya Hindu Sophia Dharma: Jurnal Filsafat Agama Hindu dan Masyarakat Majalah Ilmiah Widyacakra Jurnal Ilmiah Hospitality Management Jurnal Abdi Masyarakat Jurnal Ilmiah Pariwisata dan Bisnis Japam Guna Widya : Jurnal Pendidikan Hindu Jurnal Yoga Dan Kesehatan Pariwisata Budaya: Jurnal Ilmiah Pariwisata Agama dan Budaya Kalangwan Jurnal Pendidikan Agama, Bahasa dan Sastra RESLAJ: Religion Education Social Laa Roiba Journal E-Amal: Jurnal Pengabdian Kepada Masyarakat Jurnal Ilmiah Pariwisata
Putu Sabda Jayendra
Institut Pariwisata Dan Bisnis Internasional
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Library & Information Science Public Health Social Sciences Other

Published : 63 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 63 Documents
Search

 2   3   4   5   6 
PEMBERDAYAAN MASYARAKAT PADA PRODUKSI DAN PEMASARAN GULA AREN DI DESA PEDAWA, KECAMATAN BANJAR, KABUPATEN BULELENG Putu Sabda Jayendra; Kadek Ayu Ekasani; Miko Andi Wardana; Nyoman Surya Wijaya
E-Amal: Jurnal Pengabdian Kepada Masyarakat Vol 2 No 1: Januari 2022
Publisher : LP2M STP Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47492/eamal.v2i1.1188

Abstract

Desa Pedawa merupakan salah satu desa yang terletak di daerah pegunungan, wilayah Kecamatan Banjar, Kabupaten Buleleng. Desa Pedawa sudah sangat terkenal masyarakatnya berprofesi sebagai penyadap nira aren yang selanjutnya diolah menjadi gula aren secara tradisional. Gula aren Pedawa terkenal karena manisnya yang khas dan memiliki fungsi sangat vital bagi masyarakat Pedawa, mulai dari teman minum kopi, membuat berbagai olahan kuliner, bahkan untuk berbagai ritual upacara keagamaan. Kelezatan gula aren Pedawa bahkan sudah terkenal di wilayah Kabupaten Buleleng khususnya. Banyak masyarakat luar Pedawa yang sengaja datang jauh-jauh ke Desa Pedawa untuk membelinya. Namun besarnya permintaan ternyata tidak sebanding dengan kuantitas produksi. Biaya operasional yang cukup mahal menjadikan gula ini memiliki harga yang cukup tinggi dibanding jenis gula merah lainnya yang banyak beredar di pasaran. Selain itu masyarakat Pedawa juga masih memiliki kendala di bidang pemasaran. Masyarakat Pedawa sejauh ini masih mengandalkan pola-pola konvensional secara door to door, atau memenuhi pesanan secara terbatas, dan pemasarannya masih belum dilakukan dalam skala luas. Kelompok tani yang menaungi pembuat gula aren di Pedawa sudah ada yang dinamakan BIMA DEWA (Bumi Perthiwi Mesari Aren Desa Pedawa). Beranjak dari hal itu, perlu adanya upaya pendampingan bagi masyarakat, terutama yang tergabung dalam kelompok tani BIMA DEWA tersebut agar mampu memahami strategi pemasaran secara luas agar penghasilan yang diperoleh sepadan dengan ongkos produksi. Pendampingan yang diberikan berupa bimbingan teknis, sekaligus mengupdate website Desa Pedawa agar informasi yang medetail terkait gula aren lokal tersedia dan bisa diakses secara luas.
PEMBERDAYAAN MASYARAKAT DALAM MEMBENTUK USAHA VIRGIN COCONUT OIL (VCO) DI DESA KEMENUH KECAMATAN SUKAWATI KABUPATEN GIANYAR Ni Komang Nariani; Putu Sabda Jayendra; Firlie Lanovia Amir; Gusti Ngurah Yoga Semadi
E-Amal: Jurnal Pengabdian Kepada Masyarakat Vol 2 No 1: Januari 2022
Publisher : LP2M STP Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47492/eamal.v2i1.1193

Abstract

Potensi Desa Kemenuh berupa keindahan panorama alam dengan lahan persawahan dan perkebunan. Kehidupan masyarakat agraris yang memiliki keunikan adat istiadat dengan hasil kebun salah satunya kelapa. Dari hasil tersebut apabila dibuat usaha Virgin Coconut Oil (VCO) dan dikelola dengan baik akan memiliki prospek dalam meningkatkan pendapatan masyarakat. Pemasalahannya adalah selama ini sumber daya kelapa yang melimpah dimiliki Desa Kemenuh belum dimaksimalkan dengan baik. VCO sebagai salah satu produk yang bisa dihasilkan dari potensi kelapa belum diproduksi di Desa Kemenuh dan didistribusi dari kabupaten-kabupaten lain. Pemahaman warga masyarakat terhadap potensi alam yang dimiliki dalam memanfaatkan hasil perkebunan masih rendah. Melalui kegiatan pengabdian masyarakat dalam membentuk usaha VCO diharapkan banyak memberi maanfaat kepada masyarakat. Dalam pendampingan ini diberi bantuan alat dan bahan produk UKM agar memiliki kualitas baik dan dapat bersaing dipasaran.
Tradisi Melukat Menurunkan Kecemasan Ibu Hamil Menjelang Persalinan di Desa Bungkulan Bukian, Putu Agus Windu Yasa; Sujana, I Wayan; Jayendra, Putu Sabda
JIA (Jurnal Ilmu Agama) Vol 25 No 1 (2024): Jurnal Ilmu Agama : Mengkaji Doktrin, Pemikiran, dan Fenomena Agama
Publisher : Fakultas Ushuluddin dan Pemikiran Islam Universitas Islam Negeri Raden Fatah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19109/jia.v25i1.22959

Abstract

Third trimester pregnant women are very vulnerable to experiencing anxiety, this is because pregnant women are not yet mentally, spiritually and physically ready to face the birthing process. Pregnant women who are anxious will affect the mother's readiness for childbirth and can even affect the condition of the fetus in the womb if the mother's anxiety continues. The aim of this study was to analyze the differences in anxiety of pregnant women in the third trimester before and after the melukat tradition was carried out. This research method uses quantitative with a onegroup preposttest design approach. The population is all pregnant women in Bungkulan Village with a minimum sample size of 78 pregnant women. The sampling technique was purposive sampling and the research instrument used an anxiety questionnaire. Furthermore, the analysis used was univariate and bivariate using Wilcoxon because the data was not normally distributed. The results of this study found that the difference in the average anxiety felt by mothers before and after being injured was with a Z value of 4.65. These results are also statistically significant in that melukat is an activity that can reduce maternal anxiety before the third trimester birth process. The conclusion is that there are differences in anxiety before and after wounding pregnant women.
The Development of digital tourism at the Tebing Tegallinggah temple tourist attraction in Bedulu Village, Gianyar Regency, Bali I Wayan Wiwin; I Made Arsa Wiguna; I Gusti Ketut Indra Pranata Darma; Putu Sabda Jayendra
Jurnal Pariwisata Pesona Vol. 9 No. 1 (2024): Edisi Juni 2024
Publisher : Universitas Merdeka Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26905/jpp.v9i1.11660

Abstract

Candi Tebing Tegallinggah is a tourist attraction located in Bedulu Village, Blahbatuh District, Gianyar Regency. Since it opened as a tourist attraction at the end of 2019, the level of tourist visits to Candi Tebing Tegallinggah is still relatively low, this is because access to information regarding the existence of Tebing Tegallinggah  especially through online media is still very minimal. Story posts and reviews on social media regarding the existence of the Candi Tebing Tegallinggah are still very minimal, until March 2023 there were only 11 story posts and 26 reviews. Therefore, this research is very important to carry out to create a digital tourism website application in the development of the Candi Tebing Tegallinggah. Data collection in this research was carried out using in-depth interviews, observation, and document study methods. The data was analyzed descriptively and qualitatively using the digital tourism concept approach, the concept of potential tourist attractions, the concept of destination development, and the social action theory approach. The results of this research show that the potential tourist attraction of Tebing Tegallinggah is in the form of natural potential, cultural potential, and artificial potential. The digital tourism application for the Candi Tebing Tegallinggah tourist attraction takes the form of a website (https://canditebingtegallingah.id) which contains information regarding the location, history, and general description of the Candi Tebing Tegallinggah which contains virtual tour content. The development of Candi Tebing Tegallinggah as a tourist attraction has had a positive impact on the economy, socio-culture, and the surrounding environment. The application of digital tourism applications in developing the Candi Tebing Tegallinggah is expected to increase the number of tourist visits.
Penerapan Hygiene dan Sanitasi Kitchen Noviyanti, Anak Agung Manik; Jayendra, Putu Sabda
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 10 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Oktober 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i10.893

Abstract

Penerapan hygiene dan sanitasi sebenarnya mencakup banyak hal seperti kebersihan dan standar kesehatan para penjamah makanan (personal hygiene), hal itu perlu diperhatikan karena para penjamah makanan terlibat langsung dalam proses pembuatan produk makanan untuk tamu, bila penjamah makanan tidak memenuhi standar kesehatan yang ada maka tidak menutup kemungkinan makanan akan terkontaminasi oleh penjamah makanan itu sendiri. Studi ini bertujuan agar mengetahui penerapan hygiene dan sanitasi Kitchen di COMO Uma Ubud. Studi ini dilakukan di Kitchen Hotel COMO Uma Ubud. Studi ini menggunakan metode kualitatif dengan teknik pengumpulan data yaitu wawancara, observasi, dan dokumentasi. Informan dalam penelitian ini yaitu executive chef dan chef de partie di hotel COMO Uma Ubud. Studi ini menghasilkan penerapan hygiene serta sanitasi kitchen di hotel COMO Uma Ubud sudah memenuhi persyaratan menurut Peraturan Menteri Kesehatan Republik Indonesia Nomor 1096/MENKES/Per/VI/2011 Tentang higiene Sanitasi Jasaboga. Hal tersebut dapat digambarkan melalui aspek bangunan, fasilitas sanitasi, peralatan, ketenagaan, dan makanan. The implementation of hygiene and sanitation actually covers many things such as cleanliness and health standards of food handlers (personal hygiene). It needs to be considered because food handlers are directly involved in the process of making food products for guests. If food handlers do not meet existing health standards, it is possible that food will be contaminated by the food handlers themselves. This study aims to determine the implementation of kitchen hygiene and sanitation at COMO Uma Ubud. This research was conducted at the kitchen of Hotel COMO Uma Ubud. This study uses a qualitative method with data collection techniques, namely interviews, observation, and documentation. The informants in this study were the executive chef and chef de partie at the COMO Uma Ubud hotel. The results of the study indicate that the implementation of kitchen hygiene and sanitation at the COMO Uma Ubud hotel has met the requirements according to the Regulation of the Minister of Health of the Republic of Indonesia Number 1096/MENKES/Per/VI/2011 concerning Hygiene Sanitation of Catering Services. This can be described through aspects of buildings, sanitation facilities, equipment, manpower, and food.
Pengaruh Fasilitas dan Kualitas Layanan terhadap Kepuasan Tamu Candra, Kelvin; Jayendra, Putu Sabda; Astuti, Ni Luh Gde Sari Dewi
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 2 (2025): Jurnal Ilmiah Pariwisata dan Bisnis Februari 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i2.930

Abstract

Perusahaan berusaha keras untuk memuaskan pelanggan agar dapat bersaing dengan bisnis saingannya. Bisnis juga harus menawarkan fasilitas dan layanan terbaik kepada para tamu untuk memuaskan mereka. Namun, biasanya bisnis terus mengalami beberapa masalah dalam hal ini. Tujuan dari penelitian ini adalah untuk mengklarifikasi bagaimana fasilitas dan tingkat layanan di Restoran Mercure Hotel Pontianak mempengaruhi kepuasan tamu. Pada bulan Febuari hingga April 2023, penelitian dilakukan di Restoran Merucre Hotel Pontianak. Metode penelitian kuantitatif adalah metodologi penelitian yang digunakan. Dengan memilih sampel sebanyak 68 responden, metode sampling kuota digunakan dalam penelitian ini. Analisis instrumen penelitian dengan menggunakan uji validitas, uji reliabilitas, uji analisis regresi linier berganda, dan uji asumsi klasik merupakan teknik analisis data yang digunakan dalam penelitian ini. Hasil penelitian mengungkapkan bahwa fasilitas dan kualitas layanan memiliki dampak positif yang substansial terhadap kepuasan pengunjung pada saat yang sama, bahwa fasilitas memiliki dampak positif yang signifikan pada sebagian dan kualitas layanan memiliki dampak positif yang signifikan pada sebagian. Kepuasan tamu dipengaruhi oleh fasilitas dan kualitas layanan hingga mencapai 63,6%. Penelitian ini menyarankan bahwa untuk meningkatkan kebahagiaan pengunjung, sebaiknya lebih memperhatikan fasilitas yang ditawarkan dan sering memeriksanya sehingga pengunjung kedepannya akan senang menggunakannya. Selain itu, Restoran di Mercure Hotel Pontianak harus selalu memberikan pelayanan yang berkualitas tinggi kepada tamu dengan melakukan pelatihan yang diperlukan untuk semua trainee dan anggota staf. The aim of the business is to satisfy customers in order to outcompete rival businesses. Companies must also offer guests high-quality facilities and services if they want to attain customer happiness. However, businesses still run into a lot of issues with this on a regular basis. The purpose of this study is to clarify how the amenities and level of service at the restaurant of the Mercure Hotel Pontianak affect patron satisfaction. The study, which took place in the restaurant at the Mercure Hotel Pontianak, went from February to April 2023. Quantitative research methodology was applied for the study. By selecting a sample of 68 participants, the quota sampling method was used in this study. The analysis of research instruments using tests for validity, reliability, multiple linear regression, and the classical assumption test was the data analysis technique used in this study. The findings revealed that facilities and service quality had a substantial positive impact on guest satisfaction concurrently, that facilities had a large positive impact on guest satisfaction but only partially, and that service quality had a significant positive impact on guest satisfaction but only partially. Guest satisfaction is influenced by amenities and service quality to a degree of 63.6%. The results of this study imply that improving guest satisfaction requires paying more attention to the facilities offered and inspecting them frequently to ensure future customers are happy using them. Additionally, the restaurant at the Mercure Hotel Pontianak should always deliver top-notch service to customers by holding regular training sessions for all trainees and staff members.
RANCANGAN ATRAKSI WISATA EDUKASI DI PAON BALI INSTITUT PARIWISATA DAN BISNIS INTERNASIONAL Agung Istri Ari Parwati, Anak; Sabda Jayendra, Putu; Darsana, I Made
Berajah Journal Vol. 4 No. 8 (2024): Berajah Journal
Publisher : CV. Lafadz Jaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47353/bj.v4i8.465

Abstract

Bali Island, as a premier tourist destination, offers various potentials, including educational tourism that combines recreation and learning. One such potential location is Paon Bali, a traditional Balinese kitchen complex serving as a learning laboratory at the International Institute of Tourism and Business. This study aims to design educational tourism attractions based on culture and culinary aspects at Paon Bali. Using a qualitative descriptive approach, data were collected through interviews, observations, and documentation studies, then analyzed with Miles and Huberman's Interactive Data Analysis Model. The findings present the design of attractions such as Tour de Paon Bali, selfie activities, traditional games, cooking classes, culinary review sessions, and cooking competitions, which can be aligned with academic programs on campus. This study supports sustainable educational tourism attractions based on Community-Based Tourism (CBT) in a consistent and continuous manner.
Pengembangan Kualitas Local Champion melalui Pelatihan Bahasa Inggris Travel Storytelling Mayani , Ni Kadek Santi Dwi; Nareswari , Ida Ayu Putu Adrina; Jayendra, Putu Sabda; Muliadiasa , I Ketut
Jurnal Abdi Masyarakat Vol. 3 No. 2 (2023): Jurnal Abdi Masyarakat
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jam.v3i2.53

Abstract

Pengabdian masyarakat merupakan kolaborasi antara perguruan tinggi dan masyarakat desa untuk mengembangkan potensi wisata di desa tersebut. Kegiatan pengabdian masyarakat ini bertujuan untuk meningkatkan kemampuan dan pemberdayaan kelompok karang taruna di Desa Carangsari. Selain itu, pengabdian masyarakat ini juga bertujuan menjadi awal dari kegiatan pengembangan dan pendampingan desa wisata serta kegiatan lainnya antara IPB Internasional dan Desa Adat Carangsari, Petang, Badung. Pencapaian tujuan tersebut dilakukan dengan menggunakan metode diskusi, pelatihan, dan pendampingan. Model pendekatan yang telah dilakukan meliputi, model Participatory Rural Appraisal (PRA), Model Knowledge Transfer, dan Business model innovation. Hasil penelitian menunjukkan bahwa kegiatan pengabdian masyarakat sudah berlangsung dengan baik dan lancer. Program ini mampu memberikan motivasi kepada karang taruna Desa Carangsari dalam meningkatkan pengetahuan dan kemampuan dalam berbahasa Inggris. Adapun saran yang dapat diajukan dari hasil kegiatan pengabdian masyarakat, bagi karang taruna diharapkan memiliki motivasi dan senantiasa meningkatkan kepercayaan diri dalam berbahasa Inggris.   Community service is a collaboration between universities and village communities to develop tourism potential in the village. This community service activity aims to increase the capacity and empowerment of the youth group in Carangsari Village.Apar from that, this community service also aims to be the start of development and assistance activities for tourism villages and other activities between IPB International and the Carangsari Traditional Village, Petang, Badung. The achievement of these objectives is carried out using the method of discussion, training, and mentoring. The model approach that has been carried out includes, model Participatory Rural Appraisal (PRA), Model Knowledge Transfer, and Business model innovation. The results of the study show that community service activities have been going well and smoothly. This program is able to provide motivation to the youth organizations of Carangsari Village in increasing their knowledge and skills in English. As for suggestions that can be submitted from the results of community service activities, youth organizations are expected to have motivation and always increase confidence in speaking English.
MODEL PENGEMBANGAN PEMBUATAN GARAM PALUNGAN SEBAGAI PRODUK WISATA DI DESA WISATA LES KECAMATAN TEJAKULA KABUPATEN BULELENG Kepakisan, Defyartha; Putu Sabda Jayendra; I Wayan Kiki Sanjaya
Jurnal Pariwisata Budaya: Jurnal Ilmiah Pariwisata Agama dan Budaya Vol 10 No 2 (2025): Volume 10 No 2
Publisher : UHN IGB Sugriwa Denpasar

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

Abstract

Palungan Salt is a unique tourism potential in Les Tourism Village, Tejakula District, Buleleng Regency. This tourism product not only offers salt processed using traditional methods, but also prioritizes aspects of education, cultural preservation, and community empowerment. It is managed by local entrepreneurs with the aim of collecting, storing, preserving, and introducing Palungan Salt to tourists as an authentic and sustainable attraction. This study highlights the potential and appeal of Palungan Salt, explained through the 4A theory: attractions (unique and educational attractions), accessibility (ease of access to the location), facilities (supporting facilities for tourists), and additional services (additional services to support comfort). The results indicate that Palungan Salt has high selling value as an educational tourism destination as well as a creative economy that can strengthen the image of Les Tourism Village in the tourism arena. Such as limited infrastructure, minimal promotion, low human resource capacity, limited funding, and less than optimal strategic partnerships with educational institutions or the private sector. To overcome these obstacles, the study designed a development model based on community participation, improved facilities, integrated educational programs, sustainable digital promotion, and cross-sector collaboration to strengthen the local economy and preserve cultural heritage. The resulting development model is expected to serve as a strategic reference for managers, village governments, and other stakeholders in improving the quality and number of tourist visits. Furthermore, this model also plays a role in improving operational management, marketing, and the management of local wisdom-based tourist attractions, so that Palungan Salt can become a superior tourism product that provides economic and social benefits to the Les Village community.
Pengaruh social media marketing instagram dan word of mouth terhadap minat berkunjung di savaya day club bali Anggraeni, Ni Luh Putu Putri; Jayendra, Putu Sabda; Kuntariati, Utik
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 1 (2023): Jurnal Ilmiah Pariwisata dan Bisnis
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v2i1.301

Abstract

Social media marketing adalah upaya pemasaran yang menggunakan media sosial sebagai salurannya. Social Media Marketing dapat digunakan sebagai bagian dari strategi bisnis untuk membangun sebuah komunitas, keterlibatan dan interaksi terus menerus dengan pelanggan. Word of Mouth adalah pernyataan tentang produk yang disampaikan kepada orang lain (Artanti, 2016). Word of Mouth yang diperoleh dari seseorang yang memiliki kecintaan terhadap sebuah produk lebih nyata dan jujur. Tujuan penelitian ini Untuk menganalisis dan mengetahui apakah Media Sosial Marketing Instagram dan Word of Mouth berpengaruh terhadap minat berkunjung di Savaya Day Club Bali. Hasil dari penelitian ini adalah Ada pengaruh positif dan signifikan secara parsial antara Sosial Media Marketing terhadap Minat Berkunjung ke Savaya Dayclub Bali hal ini dapat dibuktikan dari analisis regresi ?1 (0,203), dan nilai signifikan (0,000)<(0,05), dan ada pengaruh positif dan signifikan secara parsial antara Word of Mouth terhadap Minat Berkunjung ke Savaya Dayclub Bali hal ini dibuktikan dari analisis regresi ?2 (0,572) dan nilai signifikan (0,000)<(0,05) serta ada pengaruh yang positif dan signifikan secara simultan antara Sosial Media Marketing dan Word of Mouth terhadap minat berkunjung ke Savaya Dayclub Bali. Hal ini dibuktikan dari nilai analisis regresi Y= 0,195 + 0,203X1 + 0,572 X2 + ? serta daat dilihat dari Uji F test diperoleh nilai nilai signifikansi 0,000 ? 0,05. Social media marketing is a marketing effort that uses social media as a channel. Social Media Marketing can be used as part of a business strategy to build a community, interaction and continuous interaction with customers. Word of mouth is a statement about a product that is conveyed to others (Artanti, 2016). Word of Mouth obtained from someone who has a love for a product is more real and honest. The purpose of this study is to analyze and find out whether Instagram and Word of Mouth Social Media Marketing have an effect on interest in visiting Savaya Day Club Bali. The results of this study are that there is a positive and partially significant effect between Social Media Marketing on interest in Savaya Dayclub Bali, this can be proven from regression analysis ?1 (0.203), and the value (0.000) < ? (0.05), and there is an influence Positive and partially significant between Word of Mouth on Interest growing significantly to Savaya Dayclub Bali this is evidenced from analysis ?2 (0.572) and value (0.000) < ? (0.05) and there is a positive and simultaneous influence between Social Media Marketing and Word of Mouth on interest in visiting Savaya Dayclub Bali. This is evidenced from the value of the regression analysis Y = 0.195 + 0.203X1 + 0.572 X2 + and the data from the F test obtained a significance value of 0,000 ? 0,05.
Co-Authors Aditya, I Wayan Putra Adnyana, I Gede Yogi Agung Istri Ari Parwati, Anak Amir, Firlie Lanovia Anggraeni, Ni Luh Putu Putri Anita Swantari, Anita Astina, Made Arya Astuti, Ni Luh Gde Sari Dewi Ayuningtyas , Dorothea Sekar Budiman , Yulius Bukian, Putu Agus Windu Yasa Candra, Kelvin Dewi, Ni Putu Intan Putri Saraswati Gede Yoga Kharisma Pradana Gusti Ngurah Yoga Semadi Gusti Ngurah Yoga Semadi Gusti Ngurah Yoga Semadi Semadi I Gede Ferry Restiawan I Gusti Ayu Eka Suwintari I Ketut Suda I Made Arsa Wiguna I Made Darsana I Made Hadi Purnantara I Nengah Artawan Artawan I Nyoman Sudiarta I Nyoman Sudiarta I Wayan Dauh I Wayan Kiki Sanjaya I Wayan Restu Suarmana I Wayan Sujana I Wayan Wiwin Ida Ayu Putu Adrina Nareswari Ida Bagus Subrahmaniam Saitya Kadek Ayu Ekasani Kepakisan, Defyartha Kusuma, Gde Tiao Arya Made Wahyu Mahendra . Mayani , Ni Kadek Santi Dwi Muliadiasa , I Ketut Muliadiasa, I Ketut Muliadiasa, Ketut Nareswari , Ida Ayu Putu Adrina Ni Kadek Santi Dwi Mayani Ni Ketut Riska Dewi Prawita Ni Komang Nariani Ni Wayan Maryuni Erawati Noviyanti, Anak Agung Manik Nyoman Agus Trimandala Nyoman Surya Wijaya Pratiwi, Ni Luh Putu Dita Putri , Maria Helena Prasetya Putu Eka Wirawan Restiawan, I Gede Ferry Sanjaya, I Wayan Kiki Sari, Luh Citra Semadi, Gusti Ngurah Yoga Setiawan , Jeremy Natanael Sudarmawan, I Wayan Eka Suwintari, I Gusti Ayu Eka Utik Kuntariati Wardana, Miko Andi Wayan Nurita Wiartha, Nyoman Gede Mas Widhyandanta, I Gede Surya Arya