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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 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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Spiritual Healing: Ragam Bahasa Balian Sebagai Salah Satu Pelestarian Tradisi Lokal di Bali Susanti, Luh Eka; Kesumayathi, Ida Ayu Gayatri; Ekasani, Kadek Ayu; Agastia, I Gede Made Aditya
AL-MIKRAJ Jurnal Studi Islam dan Humaniora (E-ISSN 2745-4584) Vol 5 No 01 (2024): Al-Mikraj, Jurnal Studi Islam dan Humaniora
Publisher : Pascasarjana Institut Agama Islam Sunan Giri Ponorogo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37680/almikraj.v5i01.6200

Abstract

This research aims to identify the language varieties of Balian and the factors that influence these language varieties. This research is descriptive qualitative with a linguistic and pragmatic theory approach used by Balian. Data collection was done by in-depth interviews with Balians in the hotel. The collected data were then transcribed and thematically coded to identify patterns in language use, such as the use of language, the use of metaphorical language styles, and the sentence structure used. The results found that the balian language variety when communicating with clients is the use of affirmative language, the use of spiritual metaphor style, and the use of imperative sentence structure to direct the client's experience and emotional response during the healing process. Meanwhile, the factors that influence balian language varieties are cultural, spiritual, social, economic, and personal factors. An understanding of these factors helps explain how balians navigate between local traditions and the needs of their clients, as well as how they integrate different elements of language to create effective and meaningful healing experiences. Future studies go more in-depth into analyzing balian language use when viewed pragmatically and therapeutically.
Karakteristik backpacker nusantara dalam komunitas “backpacker international” Susanti, Luh Eka; Supartini , Ni Luh; Semara, I Made Trisna
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 | 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 Wirawan, Putu Eka; Arianty, A.A.A Arun Suwi; Dewi, I Gusti Ayu Melistyari; Susanti, Luh Eka; Sari, Komang Ratih Tunjung
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 | 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.
Pendampingan Pengolahan Limbah Sampah Organik Berbasis Alam Sebagai Salah Satu Upaya Wisata Kuliner Bekelanjutan Di Nasi Ayam Kedewatan Ibu Mangku Candradewi, Sang Ayu Agung Diah; Susanti, Luh Eka
Jurnal Pengabdian Masyarakat Bangsa Vol. 2 No. 11 (2025): Januari
Publisher : Amirul Bangun Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59837/jpmba.v2i11.1875

Abstract

Konsep Tri Hita Karana sudah sangat lumrah dikenal di masyarakat Bali, salah satu tujuan dari konsep penerapan Tri Hita Karana adalah menjelaskan bagaimana pengelolaan sampah di Bali dan mendorong pengaruh nilai budaya masyarakat Bali dan melestariakan lingkungan sekitar. Penelitian ini bertujuan untuk menganalisis pengelolaan sampah yang berada di Nasi Ayam Kedewatan Ibu Mangku dengan cara melakukan pengamatan langsung dan beberapa dokumen pendukung yang di sertakan di dalam kegiatan  ini. Dari hasil pengamatan masih terlihat rendahnya kesadaran masyarkat dalam pengelolaan lingkungan, salah satu cara untuk mengantisipasi sampah yang menumpuk perlu di sediakan tempat sampah yang memisahkan sampah organic dan sampah anorganik. Adapun beberapa cara dalam mengatasi sampah yang ada yaitu menggunakan maggot untuk mengurai sampah organik dan bekerja sama dengan petugas kebersihkan untuk menangani sampah anorganik.
An analysis of English Materials for Effective Communication as Tour Guides Supartini, Ni Luh; Susanti, Luh Eka; Koeswiryono, Dika Pranadwipa
Konstruktivisme : Jurnal Pendidikan dan Pembelajaran Vol 16 No 1 (2024): Januari 2024
Publisher : Universitas Islam Balitar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35457/konstruk.v16i1.3384

Abstract

Effective speaking skills are essential for a tour guide to provide a satisfying experience to international tourists. This research is an effort to meet the need for teaching materials for English speaking skills that are suitable for tour guides. This research uses the Research & Development method which is carried out in three stages; namely the exploration stage, prototype development stage, and expert validation stage. Data was collected through in-depth interviews, document analysis, and expert assessment. The data was then analyzed using descriptive-qualitative and interactive analysis. The research results show that English teaching materials for tour guides are really needed. The materials required include daily conversation, focus on speaking skills, an informal class atmosphere, and no homework. Meanwhile, at the principle stage, the guideline for preparing English language skills teaching materials is that this approach must be student-centered. Tour guides' intrinsic motivation needs to be taken into account, materials should provide input that is comprehensible but also challenging, recycling of target language knowledge needs to be done regularly Lastly, the importance of teaching intercultural competence cannot be ignored, preparing tour guides to communicate with tourists from various backgrounds culture. These findings recommend that English language materials for tour guides be implemented immediately to provide excellent service to international tourists.
Workshop Pembuatan Video Pembelajaran Berbasis Kompetensi bagi Instruktur LPK di Kota Denpasar Pramudito, Sabrina Jocelyne; Susanti, Luh Eka; Arun Suwi Arianty, A.A. Ayu; Astina, Made Arya; Eka Sudarmawan, I Wayan
Jurnal Pengabdian Masyarakat (ABDIRA) Vol 5, No 3 (2025): Abdira, Juli
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/abdira.v5i3.779

Abstract

Vocational Training Centre (Lembaga Pelatihan Kerja/LPK) are educational institutions that prepare skilled workers through a series of competency-based training programs. In Denpasar City, the delivery of engaging training materials that meet the needs of the younger, more visually-oriented generation still faces challenges, including the lack of innovative and relevant learning media, as well as limited technological skills among LPK instructors. This community service activity aims to improve the quality of learning through a workshop on creating competency-based learning videos for LPK instructors. The method involved presentations and hands-on practice in video production, including scriptwriting, video shooting, and basic editing. The results showed that each workshop participant successfully produced a simple learning video and gained a comprehensive understanding of the video-making process. Therefore, this workshop has significantly contributed to enhancing the quality of competency-based learning that is adaptive to the development of the digital era and the demands of the workforce.
Pengaruh Ulasan Online pada Tripadvisor dan Harga Terhadap Keputusan Pembelian Kamar Triloka, Luh Gita Narayana; Mahendra, I Wayan Eka; Susanti, Luh Eka
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.v3i11.898

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh ulasan online pada Tripadvisor dan harga terhadap keputusan pembelian kamar di Hotel COMO Uma Canggu. Lokasi penelitian ini di Hotel COMO Uma Canggu. Metode penelitian ini menggunakan metode pendekatan kuantitatif dengan pengolahan data primer melalui kuesioner yang diberikan kepada masyarakat Indonesia yang belum pernah menginap di Hotel COMO Uma Canggu dan berusia 21 – 50 tahun atau lebih. Populasi yang digunakan dalam penelitian ini adalah jumlah masyarakat Indonesia yang mengunjungi situs website Tripadvisor pada Bulan Januari – Maret 2023 yaitu sebanyak 4,062,660 orang. Teknik sampel yang digunakan yaitu teknik sampling purposive sampling, pemilihannya dilakukan berdasarkan kriteria tertentu. Terdapat tiga kriteria yaitu, Responden yang pernah mengakses Tripadvisor pada Bulan Januari–Maret 2023 untuk melihat ulasan dan harga Hotel COMO Uma Canggu di Tripadvisor, masyarakat yang belum pernah menginap di Hotel COMO Uma Canggu, responden berumur 21–50 Tahun atau lebih. Teknik analisis data yang digunakan dalam penelitian ini adalah Uji Asumsi Klasik, Analisis Regresi Linier Berganda, Uji Koefisien Determinasi, Uji F dan Uji t dengan bantuan program SPSS versi 25. Dari hasil penelitian dapat dilihat bahwa: (1) Ulasan online berpengaruh positif signifikan terhadap keputusan pembelian, dimana diperoleh nilai t-hitung 5,379 dan signifikansi 0,009. (2) Pelatihan berpengaruh positif signifikan terhadap kinerja karyawan, dimana diperoleh nilai t-hitung 2,590 dan signifikansi 0,012. This study aims to determine the effect of online reviews on Tripadvisor and price on the decision to purchase a room at Hotel COMO Uma Canggu. The location of this research is at the COMO Uma Hotel Canggu. This research method uses a quantitative approach with primary data processing through questionnaires given to Indonesian people who have never stayed at the COMO Uma Canggu Hotel and are aged 21–50 years or more. The population used in this study is the number of Indonesians who visited the Tripadvisor website in January – March 2023, namely 4,062,660 people. The sample technique used is purposive sampling technique, the selection is made based on certain criteria. There are three criteria, namely respondents who have accessed Tripadvisor in January–March 2023 to see reviews and prices for Hotel COMO Uma Canggu on Tripadvisor, people who have never stayed at Hotel COMO Uma Canggu, respondents aged 21–50 years or older. The data analysis technique used in this study is the Classical Assumption Test, Multiple Linear Regression Analysis, Determination Coefficient Test, F Test and t Test with the help of the SPSS version 25 program. From the results of the study it can be seen that: (1) Online reviews have a significant positive effect on purchase decision, which obtained a t-count value of 5.379 and a significance of 0.009. (2) Training has a significant positive effect on employee performance, where the t-count value is 2.590 and a significance is 0.012.
Inovasi Produk Hors D’oeuvre di Shishi Bali Hernanda, Komang Dicky; Susanti, Luh Eka
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 12 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Desember 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i12.915

Abstract

Tujuan dari penelitian Inovasi Produk Hors D’Oeuvre di Shishi Bali ialah untuk menginovasikan masakan warisan Indonesia agar bisa dikenal oleh banyak orang sekaligus untuk melestarikan keberadaannya. Inovasi ini dibuat agar warisan budaya bisa terus berkembang agar tidak punah serta mencerminkan kekayaan budaya sejarah masyarakat. Dalam penelitian ini menggunakan bahan- bahan yang mudah didapatkan yaitu, ikan air tawar, nori, nasi, serai, cabai, terasi,jeruk limau, daun jeruk, garam, dan lain-lain. Hidangan nori taco ini dibuat dengan menggunakan metode steaming dan shallow frying serta dibuat mengikuti prosedur yang sudah ditentukan. Hasil dari resep ini menghasilkan hidangan Hors D’Oeuvre yaitu nori taco sambal matah yang tersusun dari crispy nori yang diisi dengan nasi, mentimun, kol lalu diatasnya diisi dengan ikan yang sudah dimasak dengan bumbu dan diatas ikan diberi sambal matah yang segar. The purpose of the Hors D'Oeuvre Product Innovation research in Shishi Bali is to innovate Indonesian heritage cuisine so that it can be known by many people as well as to preserve its existence. This innovation was made so that cultural heritage can continue to develop so that it does not become extinct and reflects the cultural richness of the community's history. In this study, materials that are easy to obtain are used, namely, freshwater fish, nori, rice, lemongrass, chili, shrimp paste, lime, lime leaves, salt, and others. This nori taco dish is made using the steaming and shallow frying methods and is made following a predetermined procedure. The result of this recipe produces a Hors D'Oeuvre dish, namely nori taco sambal matah which is composed of crispy nori which is filled with rice, cucumber, cabbage and then topped with fish that has been cooked with spices and on top of the fish is given fresh sambal matah.
PROGRAM PENGEMBANGAN SOFT SKILL MAHASISWA “LITERASI DIGITAL BAGI KAUM MILENIAL” Darmayanti, Putu Sri; Arianty, Anak Agung Ayu Arun Suwi; Susanti, Luh Eka; Aprinica, Ni Putu Isha; Paramitha, Made Widya; Rahayu, Ni Made Sri; Saputra, I Putu David Adi
Ekalaya: Jurnal Pengabdian Kepada Masyarakat Indonesia Vol. 2 No. 2 (2023): Ekalaya Journal
Publisher : Nindikayla Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57254/eka.v2i2.47

Abstract

This article provides an overview of the soft skill development program for students about digital literacy organized by the Diploma 3 Hospitality Study Program at Institut Pariwisata dan Bisnis Internasional on April 22 2022. The webinar carried out online via Zoom and aimed to provide knowledge in utilizing and using social media properly and wisely. This training program was attended by 148 Diploma 3 students. Several topics were conveyed by the speakers about digital literacy for millennials, namely the importance of digital literacy for millennials, especially students, the pros and cons and how to prevent the bad effect for Digital Literacy in millennials. The results of this activity were the students have more insight about digital literacy, be careful in voicing ideas or opinions before sharing them on social media, choose the right information, especially in finding learning resources and can directly interact with the speaker
PENINGKATAN KETERAMPILAN KOMUNIKASI EFEKTIF MELALUI PELATIHAN DI LINGKUNGAN KERJA KULINER THE GREENBRIER RESORT, AMERIKA SERIKAT Adrina, Ni Putu Irmanita; Susanti, Luh Eka; Arianty, Anak Agung Ayu Arun Suwi; Sari, Retno Juwita
MAJU : Indonesian Journal of Community Empowerment Vol. 2 No. 4 (2025): MAJU : Indonesian Journal of Community Empowerment, Juli 2025
Publisher : Lembaga Pendidikan dan Penelitian Manggala Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62335/maju.v2i4.1514

Abstract

Community service activities were carried out in the kitchen environment of The Greenbrier Resort, United State. This activity included improving the effective communication skills of kitchen staff. There were communication barriers that occurred between senior and junior staff and coordination barriers with the food service department that affected work efficiency. A series of activities were carried out to overcome these barriers, including field observations, informal interviews, and training based on work situation simulations. Training in strengthening listening skills, feedback, and empathetic two way communication proved beneficial because the results showed increased self confidence among junior staff and the creation of a more open and collaborative work climate. The activity demonstrated how participatory training in real work conditions can improve communication effectiveness in a professional kitchen.  
Co-Authors 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 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 Putu Isha Aprinica 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 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 Sudarmawan, I Wayan Eka Sudewi, Ni Luh Made Cipta Sugianto, Angel Marchella Sulasmini, Made Ayu Sumarini, Ni Komang Supartini , Ni Luh Supartini, Nih Luh Triloka, Luh Gita Narayana Wiadnyani, Luh Diah Wirajaya, Made Hendra Wiyasha, Ida Bagus Made Yani, Ni Wayan Mega Sari Apri Yuliani, Dewa Ayu Dwi Deviari