Article Per Year (5 Year)
p-Index From 2020 - 2025
3.75
P-Index
This Author published in this journals
All Journal Jurnal Kepariwisataan dan Hospitalitas Jurnal Manajemen Perhotelan dan Pariwisata Community Empowerment Jurnal Ilmiah Hospitality Management Jurnal Abdi Masyarakat Jurnal Ilmiah Pariwisata dan Bisnis Journal of Business on Hospitality and Tourism E-Journal of Tourism
A.A. Ayu Arun Suwi Arianty
Institut Pariwisata Dan Bisnis Internasional
Arts Humanities Economics, Econometrics & Finance Education Public Health Social Sciences Other

Published : 25 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 25 Documents
Search

 1   2   3 
Kualitas Pelayanan Pramusaji di Restoran Ubud Jaya, I Kadek Ari Kresna; Arianty, A.A. Ayu Arun Suwi
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 1 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Januari 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i1.688

Abstract

Tujuan dari penelitian ini adalah untuk mengevaluasi tingkat pelayanan yang diberikan oleh pelayan di Restoran Melali menggunakan lima metrik yang berbeda: ketergantungan, daya tanggap, jaminan, empati, dan bukti nyata. Studi kuantitatif deskriptif adalah apa yang kami lakukan di sini. Seluruh 621 pengunjung yang pernah makan atau minum di Restoran Melali menjadi populasi penelitian. Sampel purposive dari 86 peserta menjabat sebagai strategi pengambilan sampel untuk penyelidikan ini. Penyebaran kuesioner atau angket dengan skala Likert yang telah melalui uji validitas dan reliabilitas digunakan sebagai metode pengumpulan data. Temuan menunjukkan bahwa secara umum tingkat pelayanan Restoran Melali memuaskan dan memadai. The purpose of this study was to evaluate the level of service provided by waiters at Melali Restaurant using five different metrics: dependability, responsiveness, assurance, empathy, and tangibles. Descriptive quantitative studies are what we do here. All 621 visitors who had eaten or drank at the Melali Restaurant became the study population. A purposive sample of 86 participants served as the sampling strategy for this investigation. Distributing questionnaires or questionnaires with a Likert scale that has gone through validity and reliability tests is used as a data collection method. The findings show that in general the service level of Melali Restaurant is satisfactory and adequate.
Penerapan Standar Operasional Prosedur untuk Meningkatkan Kinerja Pramusaji Dewi, Ni Putu Ira Sasmita; Arianty, A.A. Ayu Arun Suwi
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 1 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Januari 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i1.701

Abstract

Kahuna restoran merupakan restoran yang dimiliki oleh Aloft Bali Seminyak Hotel. Dalam operasionalnya, telah ditetapkan beberapa Standar Operasional Prosedur (SOP) oleh manajemen Kahuna restoran untuk meningkatkan kinerja pramusaji. Tujuan penelitian ini adalah untuk mengetahui bagaimana penerapan standar operasional prosedur oleh pramusaji di Kahuna restoran. Metode yang digunakan dalam penelitian ini adalah observasi, wawancara, dan dokumentasi dengan staff dan F&B Manager. Teknik analisis data yang digunakan adalah teknik analisis kualitatif deskriptif. Berdasarkan hasil penelitian menunjukkan bahwa dari 20 poin SOP terdapat 9 poin yang belum diterapkan secara maksimal. Hal ini dikarenakan adanya faktor dari internal dan external yang menjadi hambatan tersendiri. Saran yang dapat diberikan dalam penelitian ini adalah pihak manajemen dapat lebih meningkatkan lagi kinerja pramusaji dengan memberikan pelatihan tentang SOP dan selalu mengingatkan saat briefing untuk menerapkan SOP dengan baik. Kahuna restaurant is a restaurant owned by Aloft Bali Seminyak Hotel. In its operations, several Standard Operating Procedures (SOP) have been established by Kahuna restaurant management to improve the performance of waiters. The purpose of this study was to find out how the implementation of standard operating procedures by waiters at Kahuna restaurant. The methods used in this study are observation, interviews, and documentation with staff and F&B managers. The data analysis technique used is descriptive qualitative analysis technique. Based on the results of the study, it was shown that of the 20 SOP points, there were 9 points that had not been implemented optimally. This is because there are internal and external factors which are a separate obstacle. The advice that can be given in this study is that management can further improve the performance of waiters by providing training on SOPs and always reminding them during briefings to apply SOPs properly.
Inovasi Minuman Kombucha dengan Campuran Teh Rosella sebagai Welcome Drink Juniati, Anak Agung Dewi; Arianty, A.A. Ayu Arun Suwi
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 4 (2024): Jurnal Ilmiah Pariwisata dan Bisnis April 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i4.754

Abstract

Tujuan dari penelitian Inovasi Minuman Kombucha dengan Campuran Teh Rosella sebagai Welcome Drink adalah untuk mengetahui kualitas Minuman Kombucha dengan Campuran Teh Rosella baik dari kriteria rasa, warna dan aroma. Serta mengetahui ketahanan produk serta berapa biaya produksi yang diperlukan. Pada penelitian ini, dalam pengumpulan data menggunakan Teknik observasi, penyebaran kuesioner, serta dokumentasi. Instrumen penelitian yang digunakan yaitu checklist observasi, kuesioner, serta tabel uji daya tahan. Populasi dalam penelitian ini yaitu orang yang mencoba produk inovasi ini, ada 30 orang panelis yang ikut berkontribusi dalam penelitian ini. Teknik analisis yang digunakan yaitu Teknik analisis deskriptif Kuantitatif dan deskriptif Kualitatif. Hasil penelitian ini berupa hasil uji organoleptik yang menunjukkan dimana P1 lebih unggul, hasil uji daya tahan dari hasil inovasi minuman kombucha dengan campuran teh rosella memiliki daya tahan maksimal 30 hari, serta hasil analisis biaya sebesar Rp. 103.138 yang didapat dari penjumlahan biaya tetap dan biaya tidak tetap. The aim of this research on Kombucha Drink Innovation Mix with Rosella Tea as a Welcome Drink is to determine the quality of Kombucha Drink Mix with The Rosella from the criteria of taste, color and aroma. As well as knowing the durability of the product and how much production costs are needed. In this study, in collecting data using observation techniques, distributing questionnaires, as well as documentation. The research instruments used were observation checklists, questionnaires, and endurance test tables. The population in this study were people who tried this innovative product, there were 30 panelists who contributed to this research. The analysis technique used is descriptive quantitative and qualitative descriptive analysis techniques. The results of this study are in the form of organoleptic test results which show where P1 is superior, the results of the endurance test with the results of kombucha drink innovation mix with rosella tea are still suitable for consumption maximum 30 days, as well as the results of a cost analysis of Rp. 103.138 which is obtained from the sum of fixed costs and variable costs.
Tekun (Teh Kulit Nanas) Untuk Kulit Cantik dan Tubuh Sehat Rickodinata, Daniel; Arianty, A.A. Ayu Arun Suwi
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 7 (2025): Jurnal Ilmiah Pariwisata dan Bisnis Juni 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i7.1068

Abstract

Kesadaran masyarakat Indonesia terhadap pentingnya gaya hidup sehat terus meningkat, yang ditandai dengan perubahan pola konsumsi makanan dan perhatian terhadap kesehatan tubuh. Pandemi COVID-19 menjadi pemicu dalam pergeseran perilaku masyarakat menuju pola hidup yang lebih sehat dan alami. Salah satu alternatif produk alami yang mendukung gaya hidup ini adalah teh probiotik fermentasi kulit nanas. Kulit nanas madu yang selama ini dianggap sebagai limbah, ternyata mengandung berbagai senyawa bioaktif seperti bromelain, vitamin C, flavonoid, dan antioksidan yang bermanfaat bagi kesehatan pencernaan dan kulit. Melalui proses fermentasi, kulit nanas madu dapat diolah menjadi minuman fungsional yang tidak hanya meningkatkan sistem imun dan mendukung detoksifikasi alami tubuh, tetapi juga berkontribusi terhadap kesehatan kulit. Selain memberikan manfaat kesehatan, inovasi ini juga menjadi solusi pengelolaan limbah organik secara berkelanjutan. Penelitian ini mengkaji potensi pemanfaatan limbah kulit nanas madu sebagai bahan dasar minuman teh probiotik dan manfaat kesehatannya, sekaligus mendukung tren hidup sehat dan pelestarian lingkungan.The awareness of Indonesian society regarding the importance of a healthy lifestyle continues to grow, as indicated by changes in food consumption patterns and increased attention to physical well-being. The COVID-19 pandemic has played a major role in shifting public behavior toward a more natural and health-conscious lifestyle. One natural product that supports this lifestyle is probiotic tea made from fermented pineapple peels. Often regarded as waste, honey pineapple peels actually contain various bioactive compounds such as bromelain, vitamin C, flavonoids, and antioxidants, which are beneficial for digestive and skin health. Through fermentation, these peels can be transformed into a functional beverage that not only boosts the immune system and supports the body’s natural detoxification, but also contributes to skin health. Beyond its health benefits, this innovation also offers a sustainable solution for organic waste management. This study explores the potential of utilizing honey pineapple peels as the base ingredient for probiotic tea and examines its health benefits, while also aligning with the trend of healthy living and environmental sustainability.
Travel Flow: Digital Solutions to Outgrow the Overtourism in Bali Semara, I Made Trisna; Arianty, A.A. Ayu Arun Suwi; Sutiarso, Moh Agus; Panca P , Wayan Agung; Winston, Tasya
E-Journal of Tourism Volume 12 Number 2 (September 2025)
Publisher : Centre of Excellence in Tourism Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24922/eot.v12i2.2179

Abstract

Bali, as one of Indonesia’s premier tourism destinations, continues to face challenges of overtourism, particularly in popular areas such as Kuta, Ubud, and Sanur. This phenomenon has contributed to environmental degradation, declining visitor satisfaction, and limited benefits for local communities. Addressing these challenges requires innovative approaches that balance tourism growth with sustainability. This study evaluates the potential of TravelFlow, a smart-tourism application designed to manage visitor distribution and mitigate overtourism. Using a qualitative approach, data were collected through observations and in-depth interviews with key stakeholders, complemented by Internal–External Factor Analysis (IFAS–EFAS) and SWOT analysis to assess strategic feasibility. The findings reveal three major insights: first, TravelFlow demonstrates strong potential to redirect tourist flows toward alternative destinations, reducing pressure on overcrowded hotspots; second, successful adoption depends on aligning digital solutions with community participation and ensuring adequate infrastructure readiness; and third, integration with sustainable tourism policies is critical to ensure the application’s long-term effectiveness. The study highlights that application-based solutions such as TravelFlow can serve as practical tools to foster more balanced tourism development in Bali. By redistributing visitor flows, enhancing environmental responsibility, and promoting community involvement, smart-tourism initiatives hold promise in mitigating the negative impacts of overtourism while supporting a more sustainable and inclusive tourism future.
Co-Authors Arnawa, I Gusti Suka Dewi, I Gusti Ayu Melistyari Dewi, Ni Putu Ira Sasmita I Dewa Ayu Vikha Purnama Dewi I Gusti Ayu Eka Suwintari I Gusti Ayu Melistyari Dewi I Gusti Ayu Melistyari Dewi I Gusti Suka Arnawa I Made Sudjana I Nyoman Sudiarta Ida Bagus Ketut Soma Antara Jaya, I Kadek Ari Kresna Juniati, Anak Agung Dewi Kadek Feni Aryati Komang Ratih Tunjung Sari Komang Ratih Tunjungsari Luh Eka Susanti Nararya Narottama NI MADE AYU SULASMINI . Ni Nyoman Nadya Pradnyandari Panca P , Wayan Agung Putra , I Wayan Wiantara Putu Eka Wirawan Rickodinata, Daniel Semara, I Made Trisna Sudjana, I Made Suwintari, I Gusti Ayu Eka Tunjungsari, Komang Ratih Winston, Tasya