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All Journal JURNAL SAINS PEMASARAN INDONESIA JURNAL KEPARIWISATAAN Jurnal Kepariwisataan Jurnal Bisnis Hospitaliti Jurnal Gastronomi Indonesia The Journal Gastronomy Tourism Jurnal Pengabdian Kepada Masyarakat MAKARDHI International Journal of Green Tourism Research and Applications Indonesian Journal of Applied and Industrial Sciences (ESA) Guna Sewaka Paryaṭaka : Jurnal Pariwisata Budaya dan Keagamaan Indonesian Journal of Interdisciplinary Research in Science and Technology (MARCOPOLO) Journal of Applied Science in Tourism Destination TRJ (Tourism Research Journal) Jurnal Ilmiah Pariwisata
Ni Made Tirtawati
Politeknik Pariwisata Bali
Arts Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences Other

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The Influence of Traditional Balinese Cuisine Quality on Tourist Interests in Badung Regency Sindy Claudya; Ni Made Tirtawati; Ni Putu Oka Agustini
Gastronomy Tourism Journal Vol 9, No 1 (2022)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/gastur.v9i1.47158

Abstract

Traditional Balinese cuisine is food that is processed by local people for generations by using a blend of local spices. The cuisines as culinary tourism enrich Balinese culture. The quality of the cuisines in each region specialties also matter as they can attract tourists to visit Bali not only for its natural beauty, but also because of the fascinating and varied culinary delights. Therefore, this study aims to see the effect of the quality of traditional Balinese cuisines on the interest of tourists visiting Badung regency. The data analysis method used is instrument test, descriptive statistics, classical assumption test, multiple linear regression test and hypothesis testing where data collection is done through questionnaires with a total sample of 102 domestic tourist respondents. The sampling technique used purposive accidental sampling through several considerations. The results of this study showed that partially, there was no significant effect of traditional Balinese cuisine on freshness,  and presentation variables on visiting interest, while well cooked and variety of food, variables show a significant effect on interest in visiting. Simultaneously, traditional Balinese cuisines has a significant influence on the interest of domestic tourists to visit destinations in Badung Regency.
Penguatan Storytelling Produk Desa Wisata Bakas Kabupaten Klungkung Hartanti Woro Susianti; Dewa Ayu Made Lily Dianasari; Ni Made Tirtawati; Hanugerah Kristiono Liestiandre; Ida Bagus Putra Negarayana; Ni Luh Nyoman Tri Lilasari; I Gede Gian Saputra Saputra; Dewa Ayu Nyoman Aridayanti
Jurnal Pengabdian Kepada Masyarakat Makardhi Vol. 2 No. 1 (2022): Jurnal Pengabddian Kepada Masyarakat MAKARDHI
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/makardhi.v2i1.766

Abstract

Bakas Village is a MKP Study Program assisted village that already has a cooperation agreement. With the concept of Community Base Tourism, finally a tourism village governance has been formed as a result of a joint decision between the official village and the Bakas traditional village. After the establishment of governance, efforts are still needed to strengthen products in the form of storytelling, as part of marketing, so that Bakas Village can develop priority programs for its tourism village products. This community service is in the form of training which consists of two stages. The first stage is in the form of training related to strengthening storytelling how to describe an attraction and managing visitors as well as managing the interpretation of tourist village products. The second stage is in the form of technical training in packaging storytelling for digital-based tourism village products. The results of this community service activity are increasing the understanding of Bakas tourism village managers about the components of tourist village products, managing visitors in tourist villages, and managing tourist village product interpretations, as well as strengthening the ability of managers to provide digital-based storytelling of Bakas Village products.
Tata Kelola Desa Wisata Berbasis CHSE di Desa Bakas Kabupaten Klungkung Hanugerah Kristiono Liestiandre; Lily Dianasari Dewa Ayu Made; Ni Made Tirtawati; Hartanti Woro Susianti; Ida Bagus Putra Negarayana; Ni Luh Nyoman Tri Lilasari; Gede Gian Saputra; Dewa Ayu Nyoman Aridayanti
Jurnal Pengabdian Kepada Masyarakat Makardhi Vol. 1 No. 2 (2021): Jurnal Pengabdian Kepada Masyarakat MAKARDHI
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (796.617 KB) | DOI: 10.52352/makardhi.v1i2.581

Abstract

The managers and community leaders of Bakas Village admit that they are not ready to manage their village as a tourism village. Another problem is that good governance has not been established in terms of developing a tourism village and there are several conditions for local communities who are not ready to provide services to tourists who come because there is no clear management system. This community service is carried out in 3 stages with participants from all stakeholders. tourist village. The end result of this community service is to increase public understanding of the CHSE-based tourism village governance system, the formation of a tourism management system managed by a professional management agency in the Bakas Village area that accommodates the aspirations of local communities, and increasing the community's ability to provide excellent service with CHSE-based.
EFEKTIVITAS PROGRAM DANA HIBAH PARIWISATA BAGI INDUSTRI PARIWISATA DI KABUPATEN BADUNG PADA MASA PANDEMI COVID-19 Putu Delvia Noviana Dewi; Ni Made Tirtawati; Ida Bagus Putra Negarayana
JURNAL KEPARIWISATAAN Vol 21 No 2 (2022): Jurnal Kepariwisataan
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jpar.v21i2.607

Abstract

The decline in the number of foreign tourist arrivals due to the Covid-19 pandemic has put considerable pressure on the tourism industry. Therefore, the tourism grant program is structured as an effort to restore the tourism sector for the tourism industry (hotels and restaurants). This research aims to; identify obstacles in the stages of implementing the grant program in Badung Regency and analyze the effectiveness of the tourism grant program for restaurants in Badung Regency. The data analysis technique used is descriptive qualitative supported by quantitative with a measuring instrument, namely weighted average analysis. The results of this study indicate that obstacles are found at each stage of the implementation of the tourism grant program, both from the implementing team and the restaurant business side. Meanwhile, the effectiveness ratio of the tourism grant program for restaurant businesses shows a percentage of 74.4% with an achievement level of "Effective Enough", because; (1) program implementation factors; (a) the many players (actors) involved, (b) the complexity inherent in the program itself, and (2) the real change factor after the tourism grant fund, only short term supported by the average value on the real change dimension of 3.08 (77%) as the lowest value.
Pelatihan Pengelolaan Desa Wisata Dukuh Penaban di Kabupaten Karangasem Woro Susianti; Dewa Ayu Made Lily Dianasari; Ni Made Tirtawati; Hanugerah Kristiono Liestiandre; Ida Bagus Putra Negarayana; Luh Nyoman Tri Lilasari; I Gede Made Sukariyanto; Dewa Ayu Nyoman Aridayanti
Jurnal Pengabdian Kepada Masyarakat Makardhi Vol. 3 No. 1 (2023): Jurnal Pengabdian Kepada Masyarakat MAKARDHI
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/makardhi.v3i1.1030

Abstract

The Dukuh Penaban Traditional Village was the chosen location for community service in the Tourism Management Study Program because in Dukuh Penaban there has not been good governance in terms of developing a tourist village. There are still some conditions where local people are not ready to provide services for tourists who come, because there is no clear management system. This community service is therefore, carried out in the form of Tourism Village Management Training, with participants from all stakeholders in the Dukuh Penaban Tourism Village. The outputs of this activity are: The increase of public understanding of the tourism village governance system, the formation of a tourism governance system managed by a professional management agency in the Dukuh Penaban Traditional Village area that accommodates the aspirations of the local community, as well as the increase of community capability in providing excellent service for tourists, thus making Dukuh Penaban a favorite destination in Karangasem Regency. It is highly expected that this activity will provide benefits in the form of increasing human resources from the Dukuh Penaban Tourism Village who are skilled and independent in managing tourism potential in their area in a sustainable manner.
PELUANG DAN TANTANGAN WISATAWAN AUSTRALIA KE BALI PASCA PANDEMI COVID-19 Tirtawati, Ni Made; Dariwardani, Ni Made Inna
Guna Sewaka Vol 2 No 1 (2023)
Publisher : IAHN Gde Pudja Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53977/jgs.v2i1.886

Abstract

Wisatawan mancanegara (wisman) asal Australia merupakan salah satu pasar utama wisman Bali. Pembatasan kunjungan selama pandemi covid-19 menyebabkan kunjangan wisman secara umum turun drastis termasuk wisman Australia ke Bali. Artikel ini kan membahas bagaimana peluang wisman Australia ke Bali berdasarkan tren kunjungan dalam tiga dekade terakhir serta bagaimana tantangannya di masa yang akan datang melalui pendekatan analisis deskriptif kuantitatif. Ditemukan bahwa, secara historis, wisman Australia mendominasi kunjungan wisman ke Bali dengan kontribusi hampir 20 persen dan pertumbuhan rata – rata 14 persen per tahunnya. Pasca pandemi yang ditandai dengan dibukanya penerbangan langsung dari Bali ke Kota – kota di Australia, tanda pemulihan kunjungan wisman Australia sudah terlihat yaitu kembalinya dominasi wisman Australia yang bahkan meningkat mendekati 30 persen terhadap total kunjungan wisman ke Bali. Namun demikian, pemulihan ini berpotensi terhambat mengingat situasi ekonomi global yang tidak menentu, termasuk situasi perekonomian Australia yang diprediksi stagnan dalam lima tahun ke depan. Isu – isu klasik seperti isu keamanan/terorisme, kesehatan (terutama terkait pandemi), bencana alam, lingkungan, dan politik juga dapat menjadi penghambat pemulihan kunjungan wisman Australia ke Bali apabila tidak tertangani. Diperlukan kerjasama antar stakeholder terkait guna mendukung pemulihan ini baik itu pemerintah, industri, asosiasi, dan masyarakat sendiri guna menciptakan situasi yang kondusif agar pemulihan pariwisata Bali dapat berjalan dengan baik.
Cooking Experience di Ubud: Keterlibatan Masyarakat Dalam Pariwisata Gastronomi Wulandari, Pande Putu; Tirtawati, Ni Made; Dwi Candra Anggara, I Gusti Made
JURNAL GASTRONOMI INDONESIA Vol 12 No 1 (2024): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v12i1.1402

Abstract

Cooking experience, which is full of interactive and inclusive cultural activities between locals (host) and tourists (guest), is one of the gastronomic tourism activities in Ubud. Four key informants, namely cooking experience owners in the Ubud area and beyond, were involved in this research through interviews and observations. Desk research was also carried out to display comprehensive data. Through a qualitative descriptive approach, this article concludes that the existence of cooking experiences with various unique features ranging from the concept of cooking at home to "farm to table" shows a form of community involvement as innovators and contributors in cultural preservation. In other words, the community helps provide authentic experiences and build bonds with tourists through educational activities and cultural exchanges, as well as strengthening Ubud as a world-class gastronomic destination.
Pengaruh Memorable Tourism Experience terhadap Kepuasan Wisatawan dan Niat Berkunjung Kembali di Desa Wisata Penglipuran Dewi, Mega Intan Puspita; Tirtawati, Ni Made; Liestiandre, Hanugerah Kristiono
Jurnal Sains Pemasaran Indonesia (Indonesian Journal of Marketing Science) Vol 22, No 2 (2023): September
Publisher : Master of Management Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jspi.v22i2.132-148

Abstract

Memorable Tourism Experience is one of the sources that can be an aspect of excellence for destinations because memorable experiences will last for a long time. This will have an impact on tourist satisfaction and increase tourist loyalty to revisit intention . In the Penglipuran Tourism Village, this study was done to ascertain the impact of memorable tourism experiences on tourist satisfaction and revisit intention. This study fills a gap in the prior research by examining the impact of memorable tourism experiences on tourist satisfaction and revisit intention in Penglipuran Tourism Village. The sampling technique uses purposive sampling technique by distributing questionnaires to 170 domestic tourists who have visited Penglipuran Tourism Village at least twice. This type of research uses a quantitative approach with sampling techniques through questionnaires with Likert scales and data analysis using SEM-PLS. The study's findings indicate that there is no significant direct influence between variables related to the memorable tourism experience and revisit intention, but there is a significant direct influence between memorable tourism experience and tourist satisfaction, and there is a significant direct influence between tourist satisfaction and revisit intention, as well as a significant direct influence between tourist satisfaction and the memorable tourism experience.
The Influence of Leadership and Coordination on Employee Performance at Bali Bird Park, Gianyar Regency Ni Kadek Ari Santi; Ni Made Tirtawati; Ida Bagus Gede Agung Widana
Indonesian Journal of Applied and Industrial Sciences (ESA) Vol. 4 No. 1 (2025): January 2025
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/esa.v4i1.12168

Abstract

Employee performance is a crucial factor in achieving a company's success because of its strong relationship to employee productivity. Work time discipline at Bali Bird Park is an indication of low employee performance. Coordination that is not yet optimal between leaders and employees, lack of direction and attention from leaders to the division of work and low cooperation between employees creates a bad image. This study aims to determine the effect of leadership and coordination on employee performance. Research data were obtained through a survey of all 86 employees. Data analysis was carried out using SPSS with Multiple Linear Regression Test, Classical Assumption Test and Determination Coefficient Test. It was found that the leadership variable positively and significantly influenced 6.0836% of employee performance. The coordination variable positively and significantly influenced 21.864% of employee performance. Simultaneously, the leadership and coordination variables positively and significantly influenced employee performance by 27.8%.
Cooking Experience di Ubud: Keterlibatan Masyarakat Dalam Pariwisata Gastronomi Wulandari, Pande Putu; Tirtawati, Ni Made; Dwi Candra Anggara, I Gusti Made
JURNAL GASTRONOMI INDONESIA Vol 12 No 1 (2024): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v12i1.1402

Abstract

Cooking experience, which is full of interactive and inclusive cultural activities between locals (host) and tourists (guest), is one of the gastronomic tourism activities in Ubud. Four key informants, namely cooking experience owners in the Ubud area and beyond, were involved in this research through interviews and observations. Desk research was also carried out to display comprehensive data. Through a qualitative descriptive approach, this article concludes that the existence of cooking experiences with various unique features ranging from the concept of cooking at home to "farm to table" shows a form of community involvement as innovators and contributors in cultural preservation. In other words, the community helps provide authentic experiences and build bonds with tourists through educational activities and cultural exchanges, as well as strengthening Ubud as a world-class gastronomic destination.
Co-Authors Agustini, Ni Putu Oka Anom Hery Suasapha Aridayanti, Dewa Ayu Nyoman Bestari, Ni Made Prasiwi Dewa Ayu Made Lily Dianasari Dewa Ayu Nyoman Aridayanti Dewa Ayu Nyoman Aridayanti Dewi, Mega Intan Puspita Dianasari, Dewa Ayu Made Lily Dwi Candra Anggara, I Gusti Made Hanugerah Kristiona Liestiandre I Gede Gian Saputra, I Gede I Gede Made Sukariyanto I Gusti Ayu Putu Wita Indrayani I Gusti Ngurah Agung Suprastayasa I Nyoman Sudiarta I Wayan Mertha Ida Bagus Gede Agung Widana Ida Bagus Putra Negarayana Ida Bagus Putra Negarayana Ida Bagus Putra, Negarayana Iswarini, Ni Ketut Julianti, Ni Kadek Intan Kristiono Liestiandre, Hanugerah Lilasari, Luh Nyoman Tri Negarayana, IB Putra Negarayana, Ida Bagus Putra Ni Kadek Ari Santi Ni Made Eka Mahadewi Ni Made Inna Dariwardani Ni Putu Eka Trisdayanti Ni Putu Oka Agustini Pande Putu Wulandari Pranatajaya, I Gusti Ngurah Krisna Prilandini, Ni Kadek Putri Prinanda, Nathaniel Aji Putu Delvia Noviana Dewi Putu Gede Eka Darmaputra Reni Ariasri, Nyoman Sindy Claudya Suarsana, Antonio Putra Susianti, Hartanti Woro Swandeni, Ni Kadek Tanara, Casey Thariana, Putu Lisa Tri Lilasari, Luh Nyoman Wayan Wikananda Yudha Widana, Ida Bagus Gede Agung Wulandari, Pande Putu Yosita, Ni Kadek