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Pembuatan Selai Berbahan Buah Sawo Udayana, I Gede; Lestari, Denok
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 6 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Juni 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i6.806

Selain berfungsi sebagai pelengkap roti, selai umumnya digunakan sebagai isian kue kering dan komponen tambahan pada berbagai produk makanan. Terdapat juga perubahan tren dalam pola makan masyarakat, terutama dalam pilihan sarapan. Secara umum, selai yang beredar di pasaran biasanya terbuat dari berbagai jenis buah yang memiliki rasa dan warna yang menarik, seperti stroberi, nanas, srikaya, blueberry, dan cokelat. Karena alasan ini, terdapat upaya untuk menemukan alternatif bahan utama dalam pembuatan selai, yang mengarah pada pemanfaatan buah sawo. Ini disebabkan oleh fakta bahwa sawo belum banyak dimanfaatkan sebagai bahan dasar dalam berbagai olahan makanan. Eksperimen ini dilakukan dengan metode penelitian dan pengumpulan data.Penelitian ini bertujuan untuk mengevaluasi kualitas Selai yang terbuat dari Buah Sawo dalam aspek rasa, tekstur, aroma, dan warna. Selain itu, penelitian ini juga akan mengevaluasi daya tahan Selai Buah Sawo pada suhu ruangan dan menghitung biaya produksi untuk satu resep Selai Buah Sawo dengan berat 100gr . Penelitian ini melibatkan populasi peneliti di tempat kerja, yang ahli dibidangmya dan masyarakat sekitar, dengan sampel terdiri dari 20 panelis yang terdiri dari 15 panelis ahli dan 5 panelis non-ahli. Namun, daya tahan produk ini terbatas hingga 7 hari pada suhu ruangan, dan harga jual untuk 1 resep Selai Buah Sawo adalah Rp 6.740 dengan isi 100 gr per piece selai. Jam is usually used as a complement to bread, pastries and an additional ingredient in other food products. In addition, there has been a change in people's habits, especially the choice of food at breakfast. In general, the jams on the market are jams made from fruits that have interesting flavors and colors, for example: strawberries, pineapple, srikaya, blueberries, and chocolate. Therefore, to try to find other alternatives to the main ingredients in making jam in terms of the main ingredient is to use sapodilla fruit, because not much has been processed into food preparations. This experiment was carried out using research methods and data collection. This study aims to evaluate the quality of jam made from sapodilla fruit in terms of taste, texture, aroma and color . In addition, this research will also evaluate the durability of Sapodilla Fruit Jam at room temperature and calculate production costs for one recipe of Sapodilla Fruit Jam weighing 100 grams. This study involved a population of researchers at work, who are experts in their field and the surrounding community, with a sample consisting of 20 panelists consisting of 15 expert panelists and 5 non-expert panelists. However, the shelf life of this product is limited to 7 days at room temperature, and the selling price for 1 recipe for Sapodilla Fruit Jam is IDR 6,740 containing 100 grams per piece of jam.

Pengaruh Performance Appraisal dan Motivasi Kerja Terhadap Kinerja Karyawan Putri, Ni Made Dian Windari; Pantiyasa, I Wayan; Lestari, Denok
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 9 (2024): Jurnal Ilmiah Pariwisata dan Bisnis September 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i9.883

Manajemen Sumber Daya Manusia adalah faktor yang sangat penting dalam pengelolaan suatu perusahaan serta mempunyai peran utama dalam setiap kegiatan perusahaan. Hal ini berkaitan dengan cara pemeliharaan perusahaan terhadap kinerja karyawan untuk mengoptimalkan karyawan dalam menjalankan tugas dan tanggung jawab yang telah diberikan. Kinerja karyawan adalah hasil atau prestasi kerja karyawan yang dinilai dari segi kualitas ataupun kuantitas yang didasari dari standar kerja yang ditetapkan oleh pihak perusahaan. Kinerja karyawan adalah salah satu modal bagi perusahaan dalam mencapai tujuannya, sehingga kinerja karyawan adalah hal yang patut dipertimbangkan dan ditingkatkan oleh pemimpin perusahaan. Dalam upaya meningkatkan kinerja karyawan, perusahaan perlu melakukan evaluasi kinerja dengan menggunakan sistem penilaian kinerja sebagai bentuk controlling terhadap kinerja karyawan. Penelitian ini bertujuan untuk menganalisis pengaruh performance appraisal dan motivasi kerja terhadap kinerja karyawan Novotel Bali Nusa Dua Hotel & Residences. Metode penelitian yang digunakan dalam penelitian ini adalah pendekatan kuantitatif dengan teknik pengumpulan data menggunakan alat penelitian berupa kuesioner dengan teknik sampling Simple Random Sampling. Data diolah dari jawaban lengkap 115 responden. Analisis data yang digunakan yaitu uji analisis regresi linier berganda. Hasil penelitian menunjukkan bahwa secara simultan performance appraisal dan motivasi kerja berpengaruh positif dan signifikan terhadap kinerja karyawan, dengan nilai F-hitung = 18,149 dan nilai signifikansi 0,000 < 0,05. Secara parsial, performance appraisal berpengaruh positif dan signifikan terhadap kinerja karyawan dengan nilai T-hitung = 4,304 dan nilai signifikansi 0,000 < 0,05. Motivasi kerja berpengaruh positif dan signifikan terhadap kinerja karyawan dengan nilai T-hitung = 4,853 dan nilai signifikansi 0,000 < 0,05. Human Resource Management is a crucial factor in the management of a company and plays a primary role in every company activity. It involves how the company maintains employee performance to optimize their execution of assigned tasks and responsibilities. Employee performance is the result or achievement of work assessed in terms of quality or quantity, based on the work standards set by the company. Employee performance is a key asset for a company in achieving its goals, so it is something that company leaders should consider and enhance. To improve employee performance, companies need to conduct performance evaluations using performance appraisal systems as a form of control over employee performance. This study aims to analyze the impact of performance appraisal and work motivation on the performance of employees at Novotel Bali Nusa Dua Hotel & Residences. The research method used is a quantitative approach with data collection through questionnaires and Simple Random Sampling. Data were analyzed from complete responses of 115 respondents using multiple linear regression analysis. The results show that, simultaneously, performance appraisal and work motivation have a positive and significant effect on employee performance, with an F-value of 18.149 and a significance value of 0.000 < 0.05. Partially, performance appraisal has a positive and significant effect on employee performance, with a T-value of 4.304 and a significance value of 0.000 < 0.05. Work motivation also has a positive and significant effect on employee performance, with a T-value of 4.853 and a significance value of 0.000 < 0.05.

Inovasi Pengolahan Abon Berbahan Dasar Jantung Pisang Sukreni, Gusti Ayu Dwi; Lestari, Denok
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.v3i10.897

Tujuan dari penelitian Pengolahan Abon Berbahan Jantung Pisang dan Manfaatnya Sebagai Pencegah Kanker ini adalah untuk mengetahui bagaimana kualitas abon berbahan dasar jantung pisang kepok dari segi aroma, rasa, tekstur, dan warna, kemudian untuk mengetahui daya tahan serta menganalisis seberapa besar biaya yang diperlukan dalam pembuatan abon dengan bahan dasar jantung pisang kepok. Pendekatan penelitian yang digunakan adalah penelitian eksperimen, penelitian eksperimen ini digunakan dengan membuat olahan abon berbahan dasar jantung pisang, kemudian diuji oleh 30 panelis dengan tes Organoleptik, observasi, dan analisis biaya produksi. Hasil penelitian ini berupa kualitas abon berbahan jantung pisang adalah enak dari segi rasa, beraroma sedap seperti abon pada umumnya, tekstur yang renyah dan kering serta memiliki warna yang menarik. Dari hasil uji daya tahan abon berbahan jantung pisang, mampu bertahan selama kurang dari satu bulan. Hasil analisis biaya produksi abon berbahan jantung pisang yaitu Rp 8.900,00 per unit. The purpose of this research on Processing of Shredded Banana Hearts and Its Benefits as a Cancer Prevention is to find out how the quality of shredded banana heart-based kepok is in terms of aroma, taste, texture, and color, then to determine its durability and analyze how much it costs to make shredded with the basic ingredients of kepok banana heart. The research approach used was experimental research, this experimental research was used by making processed floss made from banana blossoms, then tested by 30 panelists with organoleptic tests, observations, and production cost analysis. The results of this study are that the quality of shredded banana heart is delicious in terms of taste, smells good like shredded in general, has a crunchy and dry texture and has anattractive color. From the test results for the durability of shredded banana flower, it can last for less than one month. The results of the analysis of the production cost of floss made from banana blossoms are Rp. 8,900.00 per unit.

Pengaruh Pelatihan Kerja Terhadap Kinerja Karyawan F&B Service Komalasari, Kadek Indah; Lestari, Denok
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 11 (2024): Jurnal Ilmiah Pariwisata dan Bisnis November 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i11.907

Pelatihan memainkan peran krusial dalam evaluasi kinerja karyawan di berbagai perusahaan dan organisasi. Penelitian ini bertujuan untuk menginvestigasi dampak dari pelatihan kerja terhadap kinerja karyawan di Hard Rock Hotel Bali. Pendekatan yang digunakan dalam penelitian ini adalah kuantitatif dengan melibatkan 90 responden sebagai subjek penelitian. Data dikumpulkan melalui kuesioner online menggunakan skala Likert dan dianalisis menggunakan perangkat lunak SPSS, dengan memanfaatkan data primer dan sekunder. Hasil penelitian menunjukkan bahwa pelatihan kerja (variabel X) berpengaruh secara positif dan signifikan terhadap kinerja karyawan (variabel Y) di Hard Rock Hotel Bali. Ini menegaskan bahwa semakin efektif pelatihan yang diberikan kepada karyawan, semakin tinggi tingkat kinerja yang dapat mereka capai di hotel ini. Training plays a crucial role in employee performance evaluation in various companies and organizations. This study aims to investigate the impact of job training on employee performance at Hard Rock Hotel Bali. The approach used in this study is quantitative involving 90 respondents as research subjects. Data was collected through an online questionnaire using a Likert scale and analyzed using SPSS software, utilizing both primary and secondary data. The results showed that job training (variable X) had a positive and significant effect on employee performance (variable Y) at Hard Rock Hotel Bali. This confirms that the more effective the training provided to employees, the higher the level of performance they can achieve in this hotel.

Pembuatan Selai Berbahan Buah Sawo Udayana, I Gede; Lestari, Denok
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.v4i2.934

Selain berfungsi sebagai pelengkap roti, selai umumnya digunakan sebagai isian kue kering dan komponen tambahan pada berbagai produk makanan. Terdapat juga perubahan tren dalam pola makan masyarakat, terutama dalam pilihan sarapan. Secara umum, selai yang beredar di pasaran biasanya terbuat dari berbagai jenis buah yang memiliki rasa dan warna yang menarik, seperti stroberi, nanas, srikaya, blueberry, dan cokelat. Karena alasan ini, terdapat upaya untuk menemukan alternatif bahan utama dalam pembuatan selai, yang mengarah pada pemanfaatan buah sawo. Ini disebabkan oleh fakta bahwa sawo belum banyak dimanfaatkan sebagai bahan dasar dalam berbagai olahan makanan. Eksperimen ini dilakukan dengan metode penelitian dan pengumpulan data.Penelitian ini bertujuan untuk mengevaluasi kualitas Selai yang terbuat dari Buah Sawo dalam aspek rasa, tekstur, aroma, dan warna. Selain itu, penelitian ini juga akan mengevaluasi daya tahan Selai Buah Sawo pada suhu ruangan dan menghitung biaya produksi untuk satu resep Selai Buah Sawo dengan berat 100gr . Penelitian ini melibatkan populasi peneliti di tempat kerja, yang ahli dibidangmya dan masyarakat sekitar, dengan sampel terdiri dari 20 panelis yang terdiri dari 15 panelis ahli dan 5 panelis non-ahli. Namun, daya tahan produk ini terbatas hingga 7 hari pada suhu ruangan, dan harga jual untuk 1 resep Selai Buah Sawo adalah Rp 6.740 dengan isi 100 gr per piece selai. Jam is usually used as a complement to bread, pastries and an additional ingredient in other food products. In addition, there has been a change in people's habits, especially the choice of food at breakfast. In general, the jams on the market are jams made from fruits that have interesting flavors and colors, for example: strawberries, pineapple, srikaya, blueberries, and chocolate. Therefore, to try to find other alternatives to the main ingredients in making jam in terms of the main ingredient is to use sapodilla fruit, because not much has been processed into food preparations. This experiment was carried out using research methods and data collection. This study aims to evaluate the quality of jam made from sapodilla fruit in terms of taste, texture, aroma and color . In addition, this research will also evaluate the durability of Sapodilla Fruit Jam at room temperature and calculate production costs for one recipe of Sapodilla Fruit Jam weighing 100 grams. This study involved a population of researchers at work, who are experts in their field and the surrounding community, with a sample consisting of 20 panelists consisting of 15 expert panelists and 5 non-expert panelists. However, the shelf life of this product is limited to 7 days at room temperature, and the selling price for 1 recipe for Sapodilla Fruit Jam is IDR 6,740 containing 100 grams per piece of jam.

Pengaruh Harga Tiket Dan Aksesibilitas Terhadap Kepuasan Wisatawan Di Puncak Paralayang Kota Batu Yulianto , Fredy Seravino; Lestari, Denok; Pradana, Gede Yoga Kharisma
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 8 (2025): Jurnal Ilmiah Pariwisata dan Bisnis Agustus 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i8.1040

Penelitian ini dilatarbelakangi oleh menurunnya jumlah kunjungan wisatawan di beberapa objek wisata di Malang akibat permasalahan harga tiket dan aksesibilitas. Namun, fenomena ini tidak terjadi di Puncak Paralayang Kota Batu. Oleh karena itu, penelitian ini bertujuan untuk menganalisis pengaruh harga tiket dan aksesibilitas terhadap kepuasan wisatawan di Puncak Paralayang. Metode yang digunakan dalam penelitian ini adalah pendekatan kuantitatif dengan metode survei. Pengumpulan data dilakukan melalui penyebaran kuesioner kepada 100 responden yang ditentukan menggunakan teknik purposive sampling. Data dianalisis menggunakan metode statistik inferensial, khususnya uji regresi linier berganda dengan bantuan perangkat lunak SPSS versi 25. Hasil penelitian menunjukkan bahwa baik harga tiket maupun aksesibilitas secara parsial maupun simultan berpengaruh positif dan signifikan terhadap kepuasan wisatawan. Dari dua variabel yang diteliti, aksesibilitas memiliki pengaruh dominan terhadap kepuasan wisatawan. Temuan ini memberikan rekomendasi praktis kepada pengelola destinasi wisata agar memperhatikan kualitas aksesibilitas dan menetapkan harga tiket yang sesuai dengan fasilitas yang ditawarkan, guna meningkatkan kepuasan dan loyalitas wisatawan. Data ini didukung oleh rata-rata skor jawaban responden yang tinggi, yaitu 4,29 untuk variabel harga tiket, 4,33 untuk aksesibilitas, dan 4,25 untuk kepuasan wisatawan. This study was motivated by the declining number of tourist visits at several attractions in Malang, primarily due to issues related to ticket prices and accessibility. However, this trend does not apply to Puncak Paralayang in Batu City. Therefore, the aim of this research is to analyze the influence of ticket prices and accessibility on tourist satisfaction at Puncak Paralayang. The study employs a quantitative method using a survey approach. Data were collected through questionnaires distributed to 100 respondents, selected using purposive sampling. The analysis technique used is inferential statistics, specifically multiple linear regression, processed with the assistance of SPSS version 25. The results show that both ticket prices and accessibility have a positive and significant influence on tourist satisfaction, both partially and simultaneously. Among the two variables, accessibility has a more dominant influence. These findings provide practical recommendations for tourism managers to improve accessibility quality and ensure that ticket prices match the facilities and services provided, in order to enhance tourist satisfaction and loyalty. These conclusions are supported by high average response scores: 4.29 for ticket price, 4.33 for accessibility, and 4.25 for tourist satisfaction.

Keterampilan Membatik Bagi Narapidana di Lembaga Pemasyarakatan Klas IIB Blitar AYU LESTARI, DENOK
Jurnal Online Tata Busana Vol. 5 No. 1 (2016): Volume 5, Nomor 1, Edisi Yudisium Pebruari 2016
Publisher : Universitas Negeri Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26740/jurnal-online-tata-busana.v5i1.14091

Abstrak Penelitian ini bertujuan mendeskripsikan tentang keterampilan membatik, hasil jadi batik dan respon narapidana. Jenis penelitian ini adalah pra eksperimen dan untuk desain penelitian yang digunakan adalah one – shot case study. Sasaran penelitian adalah narapidana yang berasal dari Lembaga Pemasyarakatan Klas IIB Blitar dengan jumlah 15 orang. Metode pengumpulan data yang digunakan adalah metode observasi dengan menggunakan instrumen lembar observasi yang dilibatkan adalah 6 observer. Metode pengumpulan data yang digunakan adalah metode angket dengan menggunakan instrumen lembar angket. Teknik analisis data yang digunakan adalah deskriptif kuantitatif. Hasil penelitian ini adalah sebagai berikut : (1) Keterampilan membatik narapidana ditinjau dari (a) Proses membatik 20% narapidana memperoleh kriteria “Sangat Baik”, sedangkan 80% narapidana memperoleh kriteria “Baik”. (b) Pada hasil jadi batik bagi narapidana dapat dijelaskan bahwa 7% narapidana memperoleh kriteria “Cukup Baik”, 86% narapidana memperoleh kriteria “Baik” dan 7% narapidana memperoleh kriteria “Sangat Baik”. (2) Respon narapidana terhadap pelatihan membatik menyatakan bahwa 100% narapidana setuju bahwa pelatih mampu menyampaikan materi pelatihan dengan baik. Kemudian 100% narapidana merasakan pelatihan memiliki manfaat dan narapidana memiliki keinginan untuk membuka usaha batik atau bekerja pada industri batik setelah keluar dari lembaga pemasyarakatan. Selanjutnya 87% narapidana menyatakan telah memiliki keterampilan menggunakan peralatan membatik setelah pelatihan. Dan 67% narapidana mengatakan bahwa pelatihan membatik pada penelitian ini hal yang baru disebabkan mereka sudah pernah mengikuti pelatihan membatik sebelumnya. Kata kunci : Keterampilan, batik, lembaga pemasyarakatan, narapidana. Abstract The purpose of this research is to describe about the skills to making batik, the product of batik and inmates’s response. The type of this research is pre - experimental and the research design is using one – shot case study. Targets of this research is the inmate who comes from Correctional Institutions Class IIB Blitar with total of inmates 15 people. Method to collect the data is using observation methods by using the instrument of observation sheets involved is 6 observer. Method to collect the data is usimh the method of questionnaires using questionnaires sheet instrument. Data analysis technique is using descriptive quantitative. The results of this research are as follows: (1) the skillsof inmates to making batik in terms of (a) the process of making batik on 20% of the inmates obtain the criteria of "very good", while 80% of prison inmates earn "good" criteria. (b) on the results of batik for inmates can be described that 7% of inmates obtained the criteria of "good enough", 86% of the inmates obtain the criteria of "good" and 7% of inmates obtained the criteria of "very good". (2) Inmates’s response to batik training is 100% of inmates agreed that the coach is capable of delivering training well done. Then 100% inmates feel training has benefits and inmates have the desire to open the batik business or working in the batik industry after they released by the institutions. Then 87% of inmates stated already have skills to use tools to make batik after the training. And 67% of inmates said that the research on the training of both new things because they've been training here before. Keywords: Skills, batik, institutions facility, inmates.

Designing an E-Guidebook as an Educational and Promotional Media for Kenderan Tourism Village: Integrating Natural and Cultural Tourism Potential Ni Made Ayuning Pramesti; Putu Herny Susanti; Denok Lestari
International Journal of Educational Research Excellence Vol. 5 No. 2 (2026): July-December
Publisher : PT Inovasi Pratama Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55299/ijere.v5i2.1850

This research focuses on designing an E-Guidebook as an educational and promotional digital media to optimize the potential of natural and cultural tourism in Kenderan Tourism Village which has not been maximally exposed due to limited promotional strategies, resources, and information management. This research aims to design an E-Guidebook as an educational and promotional media by listing several natural and cultural tourist attractions in Kenderan Tourism Village. This research uses a qualitative descriptive approach through observation, interviews, and documentation to design an E-Guidebook as an educational and promotional media for the tourism potential of Kenderan Village, with thematic data analysis and presentation of results in the form of descriptive narratives supported by visuals. The results of this study indicate that the design of the E-Guidebook for Kenderan Tourism Village successfully integrates the 4A dimensions as a solution to limited access to information while also functioning as a promotional and educational media based on local wisdom. The results of this study also confirm that the use of digital storytelling and the Multimedia Development Life Cycle approach is able to create interactive media that supports Community Based Tourism (CBT) and strengthens the role of the community in tourism management. The results of this study reveal that the integration of natural and cultural potential through holistic digital representation effectively increases the attractiveness of the destination, the quality of the tourist experience, and the sustainability of tourism in Kenderan Village.

Storynomics Tinggalan Arkeologi: Mediasi antara Motivasi dan Minat Berkunjung ke Candi Tebing Tegallinggah Desa Bedulu Gianyar Bali I Wayan Sukanadi; Denok Lestari; Kadek Ayu Ekasani; Ni Made Ayu Natih Widhiarini
Jurnal Kajian Bali (Journal of Bali Studies) Vol. 12 No. 2 (2022): Volume 12 No 2 Oktober 2022
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JKB.2022.v12.i02.p07

For the sake of tourism recovery during the post-pandemic period, a storynomic promotion strategy is currently being developed by Indonesian government, and is considered effective in triggering the curiosity and visiting interest of tourists. This study aims to identify the role of storynomics as a moderating variable in strengthening motivation and interest to visit the Tebing Tegallinggah Temple site in Bedulu village, Gianyar, Bali. First, storytelling stories were collected through field research by interviewing selected informants, as well as randomly distributing questionnaires. Second, historical data and documentation were classified and analyzed qualitatively, while respondents' answers were assessed using Smart PLS. Third, the results of data analysis are presented through narrative descriptions supported by tables and figures for visualization. The results showed that motivation and storynomic had a less significant effect on the visiting interest of the respondents, most of whom were young. This research is expected to speed up the tourism recovery as well as to contribute to the sustainability of archaeological heritage as special interest tourist destination in Gianyar regency in particular and Indonesia in general.

Verba Ujaran dalam Bahasa Bali Denok Lestari
Jurnal Kajian Bali (Journal of Bali Studies) Vol. 8 No. 2 (2018): PENGOBATAN DAN TUTUR DALAM TEKS BALI
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JKB.2018.v08.i02.p08

This article analysed Balinese verbs from the study of semantics combining the theories of Natural Semantic Metalanguage (NSM) dan speech acts. The analysed verbs in this article were the speech verbs with illocutionary function. Data were collected through note taking and library research. Data were taken from printed resources, books, and the intuition of the researcher as a Balinese native speaker. The method of analysis was descriptive qualitative which classified data, analysed semantic structures of the speech verbs, and described the semantic components to formulate meaning configuration. The result of the analysis showed several speech verbs in Balinese had illocutionary function, including: 1) assertive (ngorahang ‘telling’, nyambatang ‘mention’, nuturang ‘telling’); 2) directive (nunde?n ‘enjoin’, nagih ‘billing’, nuturin ‘advise’); 3) commissive (mejanji ‘promising’, metanje?nan ‘offer’); 4) expressive ngajumang ‘praise’, ngame?lme?l ‘complain’, see ‘blame’, matbat ‘berate’, ngamadakang ‘pray’); and 5) declarative (ngadanin ‘naming’, nombang ‘forbid’).

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