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PENGEMBANGAN MAKANAN KHAS BALI SEBAGAI WISATA KULINER (CULINARY TOURISM) DI DESA SEBATU KECAMATAN TEGALALANG GIANYAR I. A. Trisna Eka Putri; A. Sri Sulistyawati; F. Maharani Suark; N. M. Ariani
Buletin Udayana Mengabdi Vol 12 No 1 (2013): Volume 12 No.1 – April 2013
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

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Sebatu village has its special characteristics of traditional foods and beverages which can be developed as culinarytourism. Besides the taste and form of the foods , the cooking process from the ingredients until become theready food, and the presentation of the foods can be the interesting attraction to offer. Organizing the traditionalfood and beverages of Sebatu Village which is the part of the daily life in this village need to be developed as theinteraction tools and media among the local community and the tourist. The activities form such as; eating andenjoy the food together ( for lunch or dinner, etc ), organizing the restaurant, coffee shop, or cafe in the strategiclocation surrounding the village, cooking courses for the women organization and the other programs. Theseprograms of course need the education, training exercise and also the workshop how to make good presentation,improve the quality according to international standard, and also the sanitation and hygiene. Since Sebatu Villagedevelopes to become a Tourism Village as one of the destination, the organized traditional food and beveragesbusiness can be developed as the culinary tourism so that the local community can interacte directly with thetourists in Gianyar. The type of culinary to be developed in Sebatu such as : Jukut Ares as a appetizer. Nasi Sela,Tipat Cantok, Betutu, Be Guling, Lawar Gedang, Jukut Urab as the main course. Tape Ketan and Jaje Uli,,Jaje Dadar, Jaje Timus, Kolak Biu/Sela as the dessert. All of these culinary can be adapted to the internationalgastronomy from the form, purpose and essence so that it can be presented and offered to the tourists

PELIBATAN MASYARAKAT LOKAL DALAM PENYEDIAAN PENGINAPAN LOKAL (HOMESTAY) DI DESA WISATA TISTA, KABUPATEN TABANAN Agung Sri Sulistyawati; Ida Ayu Trisna Eka Putri; Fanny Maharani Suarka; Putu Ratih Pertiwi
Buletin Udayana Mengabdi Vol 17 No 3 (2018): Buletin Udayana Mengabdi
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Tista Tourism Village is the developing tourist village, that located at Kerambitan Village, Tabanan Regency. The purpose of this community service is to deliver the understanding and skills, improving for Tista community in playing an active role and participation in preparation of local lodging (homestay) along with supporting facilities to provide security and comfort when tourists stay and can increase tourists length of stay at Tista Tourism Village to enjoy various tourism products and tour packages in Tista Village in support of development and management of Tista Tourism Village, so as to provide economic benefits in directly to the Tista Village community. The devotion technique that is giving counseling to the tista village community which was attended by the village head, the chairman of pokdarwis, the manager of the tourist village and the community, the subject that presented about the homestay to be clean, confortable, and the availability of clean water. Homestay is prepared to be the main accommodation alternative for tourists whotakes the vacation at Tista Wisata Village. But about the cleanliness, is still a shortcoming that must be addressed. Not only homestay, a number of tourist destinations that are intended to attract tourists, should provide the widest information to tourists and maintain the cleanliness of the surrounding environment. All parties must be involved in fixing the existing shortcomings, because to increase tourism requires a high awareness, ie the community will be involved.

PENERAPAN SADAR WISATA DAN PENGUATAN CITRA WISATA MELALUI PENANAMAAN TANAMAN UPAKARA DI KERAMBITAN KABUPATEN TABANAN Trisna Eka Putri I.A; N. M. Ariani
Buletin Udayana Mengabdi Vol 10 No 2 (2011): Volume 10 No.2 – September 2011
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

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The development of tourism in the area of Kerambitan Village are conducted so conventionally that its development required to pay more attention toward the aspect of environment continuity and also role of society in improving economics. The development of tourism in Kerambitan area have resulted the change toward the cultural and natural environment of society. Potency of Kerambitan Village must be developed with settlement of physical environment and improve the quality of human resource.

PEMBINAAN KEPARIWISATAAN MELALUI PELATIHAN TEKNIK PRESENTASI KULINER LOKAL DI DESA WISATA MENGWI KECAMATAN MENGWI KABUPATEN BADUNG I Nyoman Tri Sutaguna; Ni Made Ariani; Ni Nyoman Sri Aryanti; Ida Ayu Eka Trisna Putri
Buletin Udayana Mengabdi Vol 17 No 3 (2018): Buletin Udayana Mengabdi
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Desa Wisata Mengwi mempunyai Makanan dan Minuman Tradisional yang khas, yang dapat dikembangkan sebagai wisata kuliner (culinary tourism). Selain bentuk dan rasa, cara pengolahan dari bahan mentah sampai menjadi makanan dan juga dalam proses penyajiannya merupakan atraksi yang sangat menarik. Penyelenggaraan usaha makan dan minum tersebut merupakan salah satu bagian dari kehidupan pedesaan yang perlu dijajagi kemungkinannya untuk bisa dikembangkan sebagai media interaksi antara masyarakat dan wisatawan. Bentuk dari usaha ini dapat berupa kegiatan : makan bersama (dinner, lunch dan sebagainya) di lokasi desa, usaha pembukaan restoran, coffe shop di tempat-tempat strategis desa, serta kegiatan kursus masak-memasak Makanan Khas Daerah Bali seperti megibung dan sebagainya. Program-program seperti ini memerlukan penyuluhan dan pelatihan baik terhadap penyajian (presenting) maupun kualitas makanan dan kesehatannya. Sehubungan dengan hal tersebut di atas, dalam rangka pengembangan Desa Wisata Mengwi sebagai desa wisata, maka perlu juga dikembangkan usaha Makanan Khas Daerah Bali sebagai media interaksi antara masyarakat dan wisatawan dan juga sebagai wisata kuliner (culinary tourism) di Desa Wisata Mengwi, Kecamatan Mengwi, Kabupaten Badung. Model kuliner yang dapat dikembangkan di Desa Wisata Mengwi seperti : Jukut Ares (appetizer/makanan pembuka). Nasi Sela, Tipat Cantok, Ayam/Bebek Betutu, Be Guling, Lawar Gedang, Jukut Urab (main course/makanan utama). Tape Ketan, Jaje Uli,Jjaja Dadar, JajaTtimus, Kolak Biu /sela (dessert/ makanan penutup). Semua kuliner tersebut dapat diadaptasi ke gastronomi internasional baik dari segi bentuk, tujuan, dan makna yang meliputi adaptasi bahan makanan, rasa, pengolahan, penataan/penyajian dan cara makan, sehingga dapat disajikan untuk wisatawan.

BURUNG SEBAGAI ATRAKSI EKOWISATA DI KAWASAN PARIWISATA UBUD, BALI A.A.G Raka Dalem; I N Widana; I.A Trisna Eka Putri
Bumi Lestari Journal of Environment Vol 14 No 2 (2014)
Publisher : Environmental Research Center (PPLH) of Udayana University

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Research on “Birds as an Ecotour Attraction in Ubud Tourist Resort, Bali” (Burung sebagaiAtraksi Ekowisata di Kawasan Pariwisata Ubud, Bali) was undertaken in 2013. Aims ofthese research were as follows: first, to find out birds observed in Ubud Tourist Resort, Baliand second, to find out their potentials as ecotour attractions.Samples were collected by exploring the study sites and running interview between July andOctober, 2013. Observation was carried out by using binoculars and number of individualsof birds was counted by using a counter when necessary. Birds were identified such asthrough direct observation on the species, or through their calling. Results of observationwere compared with hand boooks, such as Mackinnon (1990) and Mackinnon et al. (1992).Birds data were recorded either on their species and on numbers (relative)/freqency, and theresult was typed in tables. The data provided such as the status (protected/not), migrantspecies or not, as well as their distribution. In addition, locations where birds have beenused as a tour attraction (ecotour attraction - bird watching), and how to set up theirproducts were reported.From this research it can be concluded as follows. In Ubud tourist resort at least 67 birdspecies have been identified, in which 7 (seven) were birds that were restricted theirdistribution in Indonesia, namely: Halcyon cyanoventris, Alcedo caerulescens, Paddaoryzivora, Prinia familiaris, Treron griseicauda, Dicaeum trochileum, and Gallus varius.In addition, from this reserach it was observed seven species of migrating birds: Hirundorustica, Merops philippinus or M. superciliosus, Accipiter soloensis, Actitis hypoleucos,Tringa glareola, Gallinago stenura, and Apus pacificus.From all birds observed, there were 14 species that were classified as protected species inIndonesia, namely: Sturnus melanopterus, Anhinga melanogaster, Bubulcus ibis, Egrettaalba, Egretta garzatta, Egretta intermedia, Halcyon cyanoventris, Halcyon chloris, Alcedocaerulescens, Haliastur indus, Nectarinia jugularis, Anthreptes malacensis, Rhidipurajavanica, and Accipiter soloensis.Based on data from survey and interview, it was revealed that seven trekking routes wereidentified in which birds were utilised as ecotour attractions or the routes of which have apotential to be developed as ecotour attractions (where birds utilised as their touristattractions in Ubud tourist resort and ajacent areas), such as: (1) Subak Sok Wayah Ubudand its surrounding areas; (2) Melinggih - Subak Kembang Kuning and their surroundingareas; (3) Laplapan, Banjar Sala and their surrounding areas; (4) Kliki (Bangkiang Sidem)and its surrounding areas; (5) Tirta Temple Mas Village and its surrounding areas; (6)Banjar Pande Peliatan Village - Alas Arum temple and their surrounding areas; (7) Petuluand its surrounding areas.Community perceptions on bird conservation and bird based ecotoursim in Ubud touristresort showed that: in general the community believed the need for conservation of birds,and they said that the development of bird based ecotour activities have given benefit for thecommunity, such as providing jobs and source of income for them, even though some constraintsstill need to be overcome, such as trekking trails that have not been perfect, the smell of fecesof birds, and weekness in human resources capability.From statements of stakeholders (community, govenment, industry, and visitors), it can berevealed that the commitment of all is needed in bird conservation, because they becomeimportant part of nature, in the sustainability of nature or ecosystem. The media for meetingand discussing for development of birds based tourism activities especially bird watching inUbud tourist resort need to be improved.Limitation in time may caused incompleteness of the bird data collected on this research. Asa result, a longer time in research is recommended. In addition, other studies or research arealso needed to get more data, the data of whcih their availability are still very limited. Forexample, research on bird habitats are also need to be undertaken.

STUDI SISTEM PENGELOLAAN SAMPAH BERBASIS KOMUNITAS ADAT DI DESA ADAT SEMINYAK KECAMATAN KUTA KABUPATEN BADUNG I. A. Trisna Eka Putri; N.K. Mardani; I. B.G. Pujaastawa
ECOTROPHIC : Jurnal Ilmu Lingkungan (Journal of Environmental Science) Vol 5 No 1
Publisher : Master Program of Environmental Science, Postgraduate Program of Udayana University

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Study of community based waste management system at Desa Adat Seminyak- Kuta, Badung Regency, has done on June until October 2009. The aims of this study to know about : (1) characteristic and volume of waste at Desa Adat Seminyak; (2) community based waste management system at Desa Adat Seminyak; (3) role of the household and tourism in supporting industry on waste management system at Desa Adat Seminyak; (4) strategic for the suitable pattern of the waste management which can be applied at Desa Adat Seminyak. This study was conducted with direct observation at the TPST in Desa Adat Seminyak and also in the surrounding area of the Desa Adat Seminyak. The distribution of questionaire and conducting direct interview with some institutions that related on the service of waste management and library studies. Analyze data used is description analyze which supporting with Internal (IFAS) and External (EFAS) analyze to obtain grand strategy, SWOT analyze to alternative strategy of the waste management system at Desa Adat Seminyak. Result of this study showed that : (1) organic waste has highest percentage of waste Desa Adat Seminyak than another such as plastic, paper, textile, glass and box, with volume level 32,29 m3/day; (2) waste management system of adat community at Desa Adat Seminyak is conducting with the bottom up system to find a better solution on waste management, the role of participation of the adat community is conducting some processes : planning process, cooperate process, command and evalution process, and also advantage process; (3) role of the household on waste management system, more than 70% household participation at waste disposal, waste banisment, waste reuse, transfer system and payment of waste distribution. For 97,78% of the household less participation on waste regulations. Role of tourism supporting industry on the waste management was less optimal that 86,67% of tourism supporting industry not yet had waste handling which waste handling was done by desa adat; (4) grand strategy will be implemantation in waste management system at Desa Adat Seminyak is growth oriented strategy, and SWOT analized to find strategy alternative etc : (1) prosperity strategic of the waste management; (2) strategic to improving institutions and human resources; (3) strategic to prosperity on waste handling; (4) strategic to improving quality of waste management.

Preferensi wisatawan repeater terhadap pemilihan homestay di kelurahan ubud gianyar bali I Putu Surya Partha Wijaya; Anak Agung Putri Sri; Ida Ayu Trisna Eka Putri
Jurnal Kepariwisataan dan Hospitalitas Vol 1 No 1 (2017): Vol.1,No.1,2017
Publisher : DIPLOMA IV TOURISM PROGRAM STUDY, TOURISM FACULTY,UDAYANA UNIVERSITY

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Preferensi adalah kecendrungan memilih sesuatu yang lebih disukai daripada yang lain. Preferensi merupakan bagian dari komponen pembuat keputusan dari seorang individu. Dasar memilih atau preferensi ini bisa dipengaruhi oleh beberapa faktor seperti psikologi, sosial budaya, dan kepribadian. Tujuan penelitian ini adalah untuk mengetahui karakteristik wisatawan repeater yang menginap di homestay yang berada di Kelurahan Ubud Gianyar Bali dan preferensi wisatawan repeater terhadap pemilihan homestay di Kelurahan Ubud Gianyar Bali. Metode penentuan sampel menggunakan teknik purposive sampling, dan menggunakan rumus Slovin dengan memperoleh 100 orang responden yang diberikan kuesioner. Teknik analisis data yang digunakan dalam penelitian ini adalah deskriptif kuantitatif dengan mengunakan crosstab. Hasil penelitian menunjukan bahwa karakteristik wisatawan repeater yang menginap di homestay berdasarkan tourist description atau gambaran mengenai diri wisatawan dan trip description atau gambaran mengenai perjalanannya diperoleh bahwa wisatawan repeater dengan jenis kelamin perempuan dengan umur 24-44th yang berasal dari Eropa dengan pekerjan sebagai pegawai swsata dan berstatus lajang lebih dominan menginap di homestay, kemudian dilihat dari karakteristik perjalanannya wisatawan repeater menginap selama 4-7 hari dan datang berlibur pada musin low season antara bulan Februari hingga Juni dan bulan September hingga November, untuk moda transportasi wisatawan memilih menggunakan sepeda motor dan wisatawan cenderung lebih suka melakukan dan mengatur perjalanan mereka sendiri. Untuk preferensi wisatawan repeater terhadap pemilihan homestay wisatawan lebih memilih tampilan homestay yang unik kisaran harga Rp300.000-Rp500.000 dengan fasilitas Tv,Ac, Wifi, dan Hot&Cold Shower dan dibayar tunai, kemudian lokasi homestay tidak jauh dari pusat kota dengan pelayanan yang ramah. Kata Kunci: Preferensi, Wisatawan Repeater, Homestay.

Pengaruh tingkat hunian kamar terhadap pendapatan makanan dan minuman di grand aston bali beach resort tanjung benoa bali Ni Luh Gede Marsiani; Ida Ayu Trisna Eka Putri; Fanny Maharani Suarka
Jurnal Kepariwisataan dan Hospitalitas Vol 1 No 2 (2017): Vol.1,No.2,2017
Publisher : DIPLOMA IV TOURISM PROGRAM STUDY, TOURISM FACULTY,UDAYANA UNIVERSITY

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The purpose of this study is to determine the effect of room occupancy on food and beverage revenues at Grand Aston Bali Beach Resort and to know the efforts made to increase food and beverage revenues at Grand Aston Bali Beach Resort. These data were gained by observation, interview, literature study, and documentation. The data were analyzed using simple linear regression analysis, correlation, ttest, and determination with 5% significant level. Data processing by SPSS Program (Statistical Package for the Social Sciences) 21 for windows. The results indicated toward simple linear regression calculation obtained the equation Y= 33,967 + 0,097X1, which means the occupancy rate of the room (X) has a significant influence and direction of food and beverage revenues (Y). The result of correlation calculation obtained result of 0,58 with position value "r" is between 0,40-0,59 this mean correlation or relationship happened between room occupancy rate with income of food and beverage at Grand Aston Bali Beach Resort is medium or enough. The result of ttest calculation with degree of freedom 58 and level of significances 5% (0,05) obtained result of tcount (3,162) bigger than ttable (2,000) then Ho rejected and Ha accepted which means room occupancy rate have significant effect to food and beverage income. The result of determination obtained that room occupancy rate has influence to food and drink income equal to 44,7% and the rest of 55,3% is influenced by other factors outside of discussion in this research. Keywords: Influence, Room Occupancy, Food and Drink Revenue, Hotel

Analisis kualitas makanan terhadap kepuasan wisatawan di w sense restaurant watermark hotel and spa Bali Dedy Saputra Hertwig; Ida ayu Trisna Eka putri; Putu Ratih Pertiwi
Jurnal Kepariwisataan dan Hospitalitas Vol 1 No 2 (2017): Vol.1,No.2,2017
Publisher : DIPLOMA IV TOURISM PROGRAM STUDY, TOURISM FACULTY,UDAYANA UNIVERSITY

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Tujuan penelitian ini adalah untuk mengetahui bagaimana kepuasan wisatawan terhadap kualitas makanan yang disajikan di W Sense Restaurant Watermark Hotel & Spa Bali. Variabel yang digunakan adalah warna, penampilan, rasa, bentuk, tingkat kematangan, bentuk, tekstur, dan temperatur. Data penelitian ini diperoleh dari observasi, wawancara, kuesioner, dan dokumentasi. Teknik penentuan sampel yang digunakan adalah Simple Random Sampling, sampel ditentukan dengan rumus slovin sebanyak 100 responden dan menggunakan Accidental sampling untuk teknik penentuan responden. Teknik analisis data yang digunakan adalah deskriptif kualitatif, analisis skala likert untuk menentukan kualitas makanan menggunakan Analisis Important Analysis (IPA) dan diagram kartesius. Hasil penelitian ini menunjukkan bahwa persepsi wisatawan terhadap makanan yaitu dikategorikan cukup baik dengan rata-rata (3,22 %) dan persepsi wisatawan terhadap tingkat kepentingan kualitas makanan dikategorikan sangat penting dengan rata – rata (4,29 %), dan hasil Importance Performance Analysis dengan hasil 75.14, dikatakan cukup puas terhadap kualitas makanan di W Sense Restaurant Watermark Hotel & Spa Bali. Saran untuk Food And Beverage Product di W Sense Restaurant watermark hotel & Spa Bali antara lain memperbaiki dengan sebaik-baiknya dalam hal kualitas makanan terutama pada rasa makanan, tekstur daging maupun seafood dan menjaga kebersihan serta kerapian saat penyediaan makanan diatas piring. Kata kunci: Analisis, Kualitas Makanan, Kepuasan Wisatawan, Restaurant

Traditional Balinese Food Existence and Appealing as The Culinary Tourism at Stars Hotels at Sanur Denpasar Bali Ida Ayu Trisna Eka Putri; Putu Dian Kesumadewi
Journal of A Sustainable Global South Vol 1 No 1 (2017): February 2017
Publisher : Institute for Research and Community Services Udayana University

The purpose of this study is determining the existence, appealing, and also the tourist perception of Traditional Balinese Food at stars hotels in Sanur. The research sample is whole the four and five star hotels in Sanur. The purposive technique as used in determining the research informant by interviewed with the hotel chef. The tourist perception was collected by accidental sampling. Data collected by observation, interviewed, literature study, questionnaires, and the picture documentation. The data were analyzed by descriptive method and Likert Scale for the tourist perception. According to this research that most of the stars hotels at Sanur presents, and served with various menus, and the favorites menu is " Ikan Panggang Sambel Matah". The cooking process, with decreased the high spicy and add the sweet taste is the modification of the food for serving to the foreign tourist. The presentation by buffet and a la carte service. The Likert scale measurement shows that the presentation quality gets the highest score, total score is 382 (mean 4,24), and the lowest score is the variety of the menu with a total score 353 (mean 3,92). Keywords: existence, appealing, Traditional Balinese Food, the stars hotels

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