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All Journal RETORIKA: Jurnal Ilmu Bahasa Jurnal Pendidikan Bahasa Inggris Linguistic, English Education and Art (LEEA) Journal Jurnal Kajian Bahasa, Sastra dan Pengajaran (KIBASP) SASTRANESIA: Jurnal Program Studi Pendidikan Bahasa dan Sastra Indonesia Yavana Bhasha : Journal of English Language Education International Journal of Linguistics and Discourse Analytics (ijolida) Jurnal Pedagogi dan Pembelajaran Community Empowerment Indonesian Journal of Engagement, Community Services, Empowerment and Development (IJECSED) Jurnal Pengabdian Masyarakat (ABDIRA) Al-MIKRAJ: Jurnal studi Islam dan Humaniora Jurnal Ilmu Komunikasi Publikasi Ilmiah Bidang Pengabdian Kepada Masyarakat (SIKEMAS) Jurnal Ilmiah Hospitality Management Jurnal Abdi Masyarakat Jurnal Ilmiah Pariwisata dan Bisnis Ekalaya: Jurnal Pengabdian Kepada Masyarakat Indonesia Jurnal Pengabdian Masyarakat Bangsa Jurnal Pengabdian Kepada Masyarakat SEWAGATI Sabangka Abdimas Jurnal Pengabdian Masyarakat Sabangka Indonesian Journal of Community Empowerment Konstruktivisme : Jurnal Pendidikan dan Pembelajaran
Luh Eka Susanti
Insitut Pariwisata Dan Bisnis Internasional
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Facebook Automatic Translation: Ketidakkonsistensian Penyampaian Arti Bahasa bagi Penggunanya Luh Eka Susanti; Kadek Ayu Ekasani
Jurnal Kajian Bahasa, Sastra dan Pengajaran (KIBASP) Vol 5 No 1 (2021): Jurnal KIBASP (Kajian Bahasa, Sastra dan Pengajaran)
Publisher : Institut Penelitian Matematika, Komputer, Keperawatan, Pendidikan dan Ekonomi (IPM2KPE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31539/kibasp.v5i1.2694

Abstract

This study aims to identify the form of inconsistency in the translation results of Facebook Automatic Translation and to find out the translation procedure that should be processed by Facebook Automatic Translation. The method used is an indirect observation by observing the uploads of Facebook users, which means it feels awkward. The technique of collecting data in this study used simple random sampling. The study results indicate that there are deviations from the results of the translation carried out by Facebook, thus triggering misperceptions that can be a problem for readers. In conclusion, the inconsistency in conveying the Source Language (SL) meaning to the Target Language (TL) is caused by the absence of equivalent words, especially the source language originating from Balinese. Keywords: Facebook Automatic Translation, Translation Features, Translation Procedure
PREFERENSI WISATAWAN MILENIAL NUSANTARA PADA DAYA TARIK WISATA SWAFOTO DI BALI Putu Devi Rosalina; Luh Eka Susanti; Made Widya Paramitha
Jurnal Ilmiah Hospitality Management Vol 10 No 1 (2019)
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (246.203 KB) | DOI: 10.22334/jihm.v10i1.156

Abstract

ABSTRACT Millennial tourists regards traveling not just about enjoying nature and culture, or strolling around, instead millennials assume that traveling is when immersed in an interesting experience. The purpose of this study is to find out how the preferences of domestik millennial tourists visiting Selfie Tourist Attraction (STA) in Bali, as well as what tourist activities need to be developed. The approach in this research is qualitative, referring to McIntosh's Motivation theory and Leiper's Tourist Attraction Theory. The locus of research is in five STAs including: Twin Hill in Gianyar Regency, Big Garden Corner in Denpasar City, Tukad Badung in Denpasar City, Merta Sari Sanur Beach and Selfie Wanagiri Tourism in Buleleng Regency . Data will be collected through interview and the distribution of 50 questionnaires with accidental sampling. The results revealed that the majority of tourists' motivation to visit is driven by the desire to escape or so-called Fantasy Motivation by 50%, while physical motivation is by 26%, social by 20%, and culture merely by 4%. Furthermore, regarding its preference analysis, domestic millenial tourists are very supportive for the government's performance and enthusiastic for the success of the stakeholders in developing and advancing STA, as seen from the percentage of 94% of tourists choosing to visit by considering the success of the stakeholders in managing STA. In addition, there are a number of tourism activities that need to be developed to optimize the potential of STA, such as: holding cultural events on a regular basis, adding playgrounds for children, adding spots for selfies, and renovating selfie photo spots that are already inadequate. Tourists also argued the need to maintain cleanliness and the addition of public facilities.
Salak dedari: “hidden gem” wisata kuliner di desa wisata sibetan, kabupaten karangasem, bali Luh Eka Susanti; Hardina
Jurnal Ilmiah Hospitality Management Vol 12 No 1 (2021)
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (238.678 KB) | DOI: 10.22334/jihm.v12i1.188

Abstract

Penelitian ini bertujuan mengidentifikasi strategi pemasaran salak Dedari sebagai salah satu hasil agrowisata dari desa Wisata Sibetan, Karangasem, Bali. Daerah ini terkenal akan agrowisatanya terutama dari hasil perkebunan salak. Terdapat banyak varian salak, dimana salah satunya adalah salak Dedari yang daging buahnya berwarna kemerahan. Warna ini merupakan ciri khas salak jenis ini yang tidak dimiliki oleh jenis salak lainnya. Selain dapat dimakan secara langsung, salak ini juga dapat dinikmati dengan cara mengkonsumi produk olahannya berupa kurma salak, teh kulit salak, kopi biji salak, wine salak, madu salak, pia salak, sup salak dan asinan salak. Namun, produk olahan ini kurang mendapat atensi dan animo wisatawan sebagai konsumen. Metode yang digunakan adalah observasi (pasif), kuesioner dan wawancara dengan teknik purposive sampling dimana terdapat 100 informant dalam penelitian ini, Informan ini berasal dari wisatawan yang berkunjung ke agrowisata di desa Wisata Sibetan, masyarakat lokal, dan pelaku agrowisata termasuk pemilik dan petani. Teknik analisis yang digunakan adalah penelitian kualitatif dengan menggunakan teknik analisis data deskriptif kualitatif dan teknik analisis SOAR (Strength, Opportunity, Aspiration dan Result) yang merupakan strategi yang berpatokan pada hal-hal positif sebuah usaha untuk dikembangkan dan dijadikan keunggulan utama. Dari hasil observasi dan analisisnya, strategi pemasaran produk olahan salak Dedari ini memerlukan kerjasama yang terpadu dari beberapa pihak yaitu pemerintah setempat, pengelola agrowisata dan masyarakat lokal.
Karakteristik backpacker nusantara dalam komunitas “backpacker international” Luh Eka Susanti; Ni Luh Supartini; I Made Trisna Semara
Jurnal Ilmiah Hospitality Management Vol 12 No 2 (2022)
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (332.962 KB) | DOI: 10.22334/jihm.v12i2.201

Abstract

In society’s perception, backpackers are generally travelers who choose to travel for long periods of time, at low costs using public transportation and relatively cheap accommodation. Usually, backpackers come from the lower middle class because they want to travel that is cost-effective but rich in experience. In addition, most of these backpackers are students / students with an age range between 25 - 35 years. Over time and an era that has changed the human mindset, a significant shift has begun to occur, especially for the tourist actor himself as a backpacker. Although the above characteristics are still a strong concept for a backpacker, there are a number of things that are starting to shift. Some of these things are 1) backpackers do not always come from the lower middle class, and 2) a shift in the age of the backpacker criteria (tourists over 35 years old choose to be backpackers). Therefore, it is interesting to study from this phenomenon is the shift in people's perceptions of a backpacker where now backpackers also come from the upper middle class and have an age above 35 years. The data is taken from 35 backpackers who are members of the “Backpacker International” community, which consists of Indonesian backpackers whose travel destinations are to other countries (mostly in Europe). This research is an ethnographic study with a qualitative descriptive approach.
Model Participatory Rural Appraisal (PRA) untuk Pemberdayaan Perempuan Berbasis Pendampingan Melalui Pelatihan Cake Decoration di Desa Batuan Putu Eka Wirawan; A.A.A Arun Suwi Arianty; I Gusti Ayu Melistyari Dewi; Luh Eka Susanti; Komang Ratih Tunjung Sari
Jurnal Abdi Masyarakat Vol. 1 No. 1 (2021): Februari
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (466.759 KB) | DOI: 10.22334/jam.v1i1.1

Abstract

Desa Batuan merupakan salah satu destinasi wisata Bali yang memiliki Kawasan wisata budaya yang menawarkan permukiman tradisional. Desa Batuan merupakan jalur pariwisata menuju ke daerah wisata Ubud. Sejalan dengan perkembangan pariwisata di Kabupaten Gianyar yang mengembangkan pariwisata khususnya di bidang kuliner sebagai daya tarik wisata. Hal ini jelas dapat memberikan peluang dan ancaman bagi masyarakat Desa Batuan. Peluangnya adalah kesempatan masyarakat mendapatkan pekerjaan menjadi besar, karena adanya penyediaan pelayanan kepada wisatawan. Ancamannya, masih rendahnya pendidikan serta pengetahuan yang dimiliki oleh masyarakat lokal. Pada kesempatan ini, IPB Internasional melakukan kerjasama dengan Desa Adat Batuan Gianyar untuk memberikan pelatihan dasar perhotelan khususnya pelatihan cake decoration. Adapun pengabdian masyarakat ini dilakukan untuk meningkatkan kemampuan dan pemerdayaan kelompok wanita di Desa Batuan. Pengabdian masyarakat ini juga diharapkan akan menjadi Langkah awal kegiatan pengembangan dan pendampingan desa wisata ataupun kegiatan lain selanjutnya antara IPB Internasional dan Desa Adat Batuan Gianyar. Berdasarkan permintaan dari Desa Adat Batuan Gianyar dibutuhkan beberapa kegiatan sebagai berikut: Pelatihan cake decoration. Sasaran pokok kegiatan ini adalah Ibu-Ibu PKK Desa Batuan sebanyak 25 orang. Dipilihnya Ibu-Ibu PKK ini didasari atas asumsi keinginan yang sangat tinggi dan adanya dorongan positif dari Bendesa Adat Desa Batuan. Memperhatikan hasil kegiatan pengabdian kepada masyarakat maka metode yang akan digunakan untuk mengatasi permasalahan dilakukan dengan metode partisipatory rural appraisal (PRA) dan metode knowledge transfer.
STILISTIKA PADA WACANA INSTAGRAM-ADS HOTEL KAYON RESORT Ni Putu Isha Aprinica; Luh Eka Susanti; Ketut Muliadiasa
SASTRANESIA: Jurnal Program Studi Pendidikan Bahasa dan Sastra Indonesia Vol 10, No 3 (2022): SEPTEMBER 2022
Publisher : STKIP PGRI Jombang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32682/sastranesia.v10i3.2753

Abstract

Advertising is part of the communication process in which the components contained in the advertisement are in the form of sentences as a form of language style commonly found in society. Kayon Resort is located on the hillside of Ubud, surrounded by the sacred Petanu River and lush tropical rainforest providing a relaxing atmosphere. The purpose of this study was to determine the meaning and stylistics of the Kayon Resort Ubud hotel advertisement.In terms of marketing the products and services owned by the kayon resort, management uses advertisements and uploads them on sosial media owned by the hotel. Various promos and attractive offers were made by the hotel, one of which is Instagram. This research is qualitative research that is described descriptively using advertising data uploaded to sosial media. This study discusses the stylistics and imagery used in the kayon resort advertisements uploaded on sosial media.
Nonverbal Communication as a Communication Strategy in Hotel Job Interview: A Narrative Inquiry Study Luh Eka Susanti; Muhamad Nova
MUKASI: Jurnal Ilmu Komunikasi Vol. 1 No. 4 (2022): November 2022
Publisher : Yayasan Pendidikan Penelitian Pengabdian Algero

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54259/mukasi.v1i4.1263

Abstract

Nonverbal communication is portrayed as a communication strategy to convey interpersonal communication meaning. This study aimed at identifying the types of nonverbal communication applied by the job applicant in a hotel job interview and the users’ perspective toward the nonverbal communication applied as a communication strategy. This study employed a qualitative study with narrative inquiry design by interviewing one experienced human resources officer and 2 human resources managers. The data were gathered through interviews in different sections with different informants. The interview was recorded and transcripted. The interview transcription was analyzed to identify the tendency of the informant’s answers. The result showed that the most nonverbal communication occurring in hotel job interview include body language, voice tone, and grooming. The human resources managers and staffs, as an interviewer, prefer to have good attitude over good knowledge. This implied that hotel job applicants must be aware on their body language, voice tone, and grooming before attending a job interview.
PELATIHAN KEWIRAUSAHAAN MEMBUAT ANEKA PRODUK PASTRY DAN BAKERY UNTUK SISWA SMA NEGERI 2 DENPASAR Ida Bagus Ketut Soma Antara; Luh Eka Susanti; A.A.Ayu Arun Arianti; I Wayan Eka Sudarmawan; Ni Wayan Astri Utami
Indonesian Journal of Engagement, Community Services, Empowerment and Development Vol. 3 No. 1 (2023): Indonesian Journal of Engagement, Community Services, Empowerment and Developme
Publisher : Yayasan Education and Social Center

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53067/ijecsed.v3i1.94

Abstract

The Covid-19 pandemic has had a significant impact on the economy of people from various circles. One of the impacts is on the world of education, where the Covid-19 pandemic has reduced the economic conditions of parents of students. Thus, many students are unable to continue their education from high school to college because of financial constraints. For high school students, continuing their education to college is one of the main needs. This is because high school graduates are not equipped with special skills while studying at school, in contrast to vocational graduates. Seeing these conditions, SMA Negeri 2 Denpasar cooperated with IPB International to provide training in the field of pastry and bakery for their students. This field was chosen because currently there are many cake and bakery shops popping up, so it is hoped that the participants who take part in the training can later become one of the actors in the industry. The collaboration between Denpasar 2 Public High School and IPB International will later provide training on making various processed cakes and breads, product packaging, and marketing. The activity will be carried out in four meetings, with a duration of five and four hours in each meeting. The training material will be delivered by IPB International kitchen instructors who have specific skills in the field of cake and bread processing. The output targets that will be achieved through this service are 1) Increasing human resources, 2) scientific articles published in national journals, 3) publication of articles in print media, and 4) activity videos uploaded via the IPB International Youtube channel. The additional output target is the monograph of the results of dedication
Increasing the Attraction of Culinary Tourism through Understanding Food Symbolism for Culinary Business Actors Kadek Feni Aryati; A.A Ayu Arun Suwi Arianty; Luh Eka Susanti
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.v3i2.59

Abstract

Bali merupakan salah satu destinasi pariwisata di Indonesia yang menawarkan beragam daya tarik wisata yang sangat mengagumkan. Namun, fakta di lapangan menunjukkan bahwa dari segi kuliner, makanan khas daerah bali masih belum banyak dikenal dan kurang dapat menarik wisatawan untuk berkunjung untuk sekedar menikmati masakan khas bali. Oleh karena itu, dalam kegiatan pengabdian kepada masyarakat ini, pelaksana pengabdian melakukan sosialisasi dan pembinaan tentang pemahaman “food symbolism” untuk meningkatkan daya tarik wisata kuliner khas bali. Kegiatan yang dilakukan meliputi: 1) Pemberian materi tentang peningkatan daya tarik wisata kuliner, 2) Pemberian materi tentang pentingnya “Food Symbolism” dan cara mempromosikan masakan khas bali, 3) Pemberian materi tentang cara-cara untuk memperoleh sertifikasi usaha kuliner pariwisata, 4) Diskusi.   Bali is one of the tourism destinations in Indonesia that offers a variety of amazing tourist attractions. However, facts in the field show that in terms of culinary, Balinese regional food is still not widely known and cannot attract tourists to visit to just enjoy Balinese specialties. Therefore, in this community service activity, service implementers conduct socialization and coaching on understanding "food symbolism" to increase the attractiveness of Balinese culinary tourism. Activities carried out include: 1) Provision of material on increasing the attractiveness of culinary tourism, 2) Provision of material on the importance of "Food Symbolism" and how to promote Balinese cuisine, 3) Provision of material on ways to obtain tourism culinary business certification, 4) Discussion.
PELATIHAN PEMBUATAN COCKTAIL BERBAHAN DASAR BREM DARI KOMODITI LOKAL DESA KENDERAN, KECAMATAN TEGALALANG Luh Eka Susanti; I Kadek Muli Artawan; Ni Wayan Asri Utami; I Gusti Ayu Melistyari Dewi
Sewagati Vol. 2 No. 2 (2023): Sewagati
Publisher : Fakultas Teknik dan Informatika Universitas PGRI Mahadewa Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59819/sewagati.v2i2.3146

Abstract

Desa Kenderan merupakan salah satu desa yang berasal dari wilayah kecamatan Tegalalang di bali. Desa Kenderan sama dengan desa lainnya yang ada di bali,yang mana setiap desa memiliki kegiatan yang beranggotakan perempuan ataupun ibu-ibu yang berasal dari masyarakat desa yaitu PKK. Tujuan dari program ini, dengan mengarahakan mahasiswa dalam memberikan berbagai inovasi serta menerapakan inovasi kepada masyarakat.Yang mana salah satu bentuk dari upaya dalam mengembangkan suatu pemberdayaan pada masyarakta adalah dengan adanya bentuk dari pelatihan dan pendampingan. Pelatihan yang dilakukan di desa Kenderan, mengenai pembuatan cocktail berbahan dasar brem.Dalam menjalankan kegiatan dalam pengabdian masyarakat yang dilakukan, maka terdapat metode yang di pakai yaitu metode demonstrasi. Metode demonstrasi digunakan dalam menyampaikan bagaimana cara dan tahapan-tahapan dalam penerapannya.Dengan adanya produk berupa cocktail yang dihasilkan ibu-ibu anggota PKK menjadi semakin termotivasi untuk berkreasi tentang minuman yang dapat memberikan nilai jual yang tinggi. Dan diharapakan dengan tambahnya kemampuan yang dimiliki oleh ibu anggota PKK, maka semakin meningkat juga perekonomian yang ada di desa Kenderan.
Co-Authors A. A. A. Arun Suwi Arianty A. A. Ayu Arun Suwi Arianty A.A. Ayu Arun Suwi Arianty A.A.Ayu Arun Arianti Adrina, Ni Putu Irmanita Agastia, I Gede Made Aditya Antari, Desak Putu Putri Maya Arianty, A.A.A Arun Suwi Arianty, Anak Agung Ayu Arun Suwi Arnawa, I Gusti Suka Arta, I Ketut Yoga Arshana Arun Suwi Arianty, A.A. Ayu Astari, Ni Made Ria Astina, Made Arya Candradewi, Sang Ayu Agung Diah Christanto, I Putu Ari Grace Darmayanti, Putu Sri Denok Lestari Devi, Ayu Mega Paramitha Dewi, I Gusti Ayu Melistyari Dharmawan, Agus Ketut Dia Aprilla Dua Dika Pranadwipa Koeswiryono, Dika Pranadwipa Dody, Dody Dwipayana, I Kadek Indra Kresna Eka Sudarmawan, I Wayan Firman Sinaga Hardina Hernanda, Komang Dicky I Gede Budasi I Gusti Ayu Melistyari Dewi I Kadek Muli Artawan I Nyoman Sudiarta I Wayan Eka Mahendra Ida Bagus Ketut Soma Antara Kadek Ayu Ekasani Kadek Feni Aryati Kesumayathi, Ida Ayu Gayatri Koeswiyono, Dika Pranadwipa Komang Ratih Tunjung Sari Made Widya Paramitha Muhamad Nova Muliadiasa, Ketut Ni Luh Supartini Ni Made Putri Intan Sanjiwani Ni Made Rinayanthi Ni Putu Isha Aprinica Ni Putu Putri Indah Pertiwi Ni Wayan Asri Utami Ni Wayan Astri Utami Pambudi, Bondan Paramitha, Made Widya Pramudito, Sabrina Jocelyne Prof. Dr. Ni Nyoman Padmadewi,MA . Putu Devi Rosalina Putu Eka Wirawan Rahayu, Ni Made Sri Sang Ayu Putu Citra Utami Sanjaya, I Komang Alit Putra Sanjaya, I Wayan Kiki Saputra, I Putu David Adi Sari, Komang Ratih Tunjung Sari, Retno Juwita Semara, I Made Trisna Setiawan, I Gede Agus Sia, Irena Eldryanti Ating Suadnyana, I Wayan Sudarmawan, I Wayan Eka Sudewi, Ni Luh Made Cipta Sulasmini, Made Ayu Sumarini, Ni Komang Supartini , Ni Luh Supartini, Nih Luh Triloka, Luh Gita Narayana Utik Kuntariati Wiadnyani, Luh Diah Widhyadanta, I Gede Dirga Surya Arya Wirajaya, Made Hendra Wiyasha, Ida Bagus Made Yani, Ni Wayan Mega Sari Apri Yuliani, Dewa Ayu Dwi Deviari