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All Journal Jurnal Kajian Bali Journal of Applied Studies in Language ACITYA Journal of Teaching & Education SAGA: Journal of English Language Teaching and Applied Linguistics LOSARI: Jurnal Pengabdian Kepada Masyarakat JASL - Journal of Applied Studies in Language Pusaka : Journal of Tourism, Hospitality, Travel and Business Event Jurnal Abdi Masyarakat Jurnal Ilmiah Pariwisata dan Bisnis Yavana Bhasha: Journal of English Language Education Jurnal Pengabdian Kepada Masyarakat Radisi Konstruktivisme : Jurnal Pendidikan dan Pembelajaran
Dika Pranadwipa Koeswiryono, Dika Pranadwipa
Institut Pariwisata Dan Bisnis Internasional
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Library & Information Science Public Health Social Sciences Transportation Other

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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.
Pengembangan Ekotourism untuk Pemanduwisata Kabupaten Klungkung, Bali KOESWIRYONO, DIKA PRANADWIPA; SULASMINI, NI MADE AYU; ANTARA, IDA BAGUS KETUT SOMA
LOSARI: Jurnal Pengabdian Kepada Masyarakat Vol. 7 No. 1 (2025): Juni 2025
Publisher : LOSARI DIGITAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53860/losari.v7i1.411

Abstract

Tourist guides need to improve their competence in interpreting a tourism site. The ecotourism tour guide training program initiated by the Tourism Office of Klungkung Regency aims to enhance the quality of tour guides in the region. With the goal of providing unique and memorable tourism experiences for tourists, this program contributes to the development of tourism potential and local economic growth. The training is attended by forty prospective tour guides from diverse backgrounds and interests. Collaborating with lecturers from the Institute of Tourism and International Business in Denpasar as speakers, the program prioritizes the quality and professionalism of content delivery. Discussions encompass critical aspects of tour guiding, including designing effective tours and building positive relationships within the context of tourism. Participants are provided training in formulating engaging and relevant tour materials, along with opportunities to practice presenting their own content. The implementation stages of the Community Engagement (PkM) program include pre-implementation, execution, and evaluation. The Focus Group Discussion (FGD) involves various stakeholders in discussing issues faced by tourism villages in Klungkung Regency regarding tourism development, aiming to identify problems and solutive steps. The education method is employed during the execution phase to enhance participants' ability to access relevant information, supplemented with pre- and post-tests to measure comprehension. The evaluation stage encourages participants to apply learned guiding techniques and receive feedback from the speakers. The execution of this program is intended to create a positive impact in the tourism sector of Klungkung Regency, employing a systematic approach that identifies issues and applies practical solutions. The engagement activities showcase active participant interaction in gaining knowledge about effective tour design and practical guiding skills. Therefore, this program is anticipated to elevate the quality of local tourism with skilled and knowledgeable tour guides, providing meaningful experiences for tourists visiting Klungkung Regency.
Pelatihan Merangkai Bunga dan Bahasa Inggris untuk Anak Anak Panti Asuhan Ananda Seva Dharma Koeswiryono, Dika Pranadwipa; Sulasmini, Ni Made Ayu; Antara, Ida Bagus Ketut Soma
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.v3i2.41

Abstract

Pengabdian ini bertujuan untuk memberikan pelatihan merangkai bunga dan bahasa Inggris yang diselenggarakan oleh IPB Internasional di Panti Asuhan Ananda Seva Dharma. Pelatihan merangkai bunga bertujuan untuk mengembangkan keterampilan seni dan kreativitas anak-anak, sementara pelatihan bahasa Inggris bertujuan untuk meningkatkan kemampuan berkomunikasi mereka. Metode pengajaran yang digunakan meliputi sesi teori, demonstrasi, dan praktik langsung. Selain itu, diberikan pula kegiatan kelompok untuk meningkatkan kerjasama dan komunikasi antar peserta. Pelatihan ini memberikan manfaat jangka panjang bagi anak-anak di Panti Asuhan Ananda Seva Dharma. Keterampilan merangkai bunga dapat menjadi sumber penghasilan di masa depan, sementara kemampuan bahasa Inggris dapat membuka peluang pendidikan dan karir yang lebih baik. Oleh karena itu, program pelatihan yang dilakukan oleh IPB Internasional memiliki nilai yang signifikan dalam memajukan potensi anak-anak panti asuhan dan memberikan mereka kesempatan untuk meraih masa depan yang lebih baik.
Pengaruh brand image dan iklan media sosial terhadap keputusan pembelian konsumen di qsora keopi muding: The effect of brand image and social media advertising on consumer purchase decisions at qsora keopi muding Saputra, Anak Agung Kompiang Wahyu Adi; Wiyasha, Ida Bagus Made; Koeswiryono, Dika Pranadwipa
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 1 No. 12 (2022): Jurnal Ilmiah Pariwisata dan Bisnis
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v1i12.248

Abstract

Qsora Keopi merupakan salah satu coffee shop yang berada di Muding dengan mengambil konsep Japanese street coffee shop yang jarang ada di Bali. Qsora baru berdiri kurang dari 1 tahun, dan kesulitan yang dihadapi saat ini adalah menghadapi brand-brand besar yang sudah lebih dulu melakukan promosi di media sosial mereka. Hal ini dapat dilihat dari keputusan pembelian konsumen yang lebih memilih brand besar yang sudah mereka ketahui lebih dulu. Berdasarkan hal tersebut penelitian ini bertujuan untuk menganalisa apakah brand image yang dimiliki oleh Qsora Keopi dan juga iklan media sosial yang telah dilakukan dapat mempengaruhi keputusan pembelian konsumen. Jenis penelitian yang digunakan adalah kuantitatif dengan metode pengumpulan data melalui penyebaran kuisioner, observasi, wawancara, dan dokumentasi. Sampel yang digunakan dalam penelitian ini berjumlah 40 orang konsumen yang secara kebetulan ditemui di Qsora Keopi (accidental sampling). Teknik analisis data yang digunakan adalah regresi linier berganda dengan uji hipotesis menggunakan SPSS 23. Hasil penelitian ini menunjukkan bahwa secara simultan brand image (X1) dan iklan media sosial (X2) mempengaruhi keputusan pembelian (Y) dengan memperoleh nilai F hitung > F tabel meskipun secara secara parsial brand image tidak mempengaruhi keputusan pembelian karena memperoleh nilai sig > 0,05 namun iklan media sosial secara parsial mempengaruhi keputusan pembelian dengan memperoleh nilai sig < 0,05 dengan nilai koefisien determinansi sebesar 0,572. Hal ini berarti bahwa variabel brand image (X1) dan iklan media sosial (X2) mempunyai kontribusi secara bersama-sama sebesar 57,2% terhadap variabel keputusan pembelian (Y) sedangkan sisanya sebesar 42,8% dipengaruhi oleh faktor lain yang tidak diteliti oleh penelitian ini. Qsora Keopi is a coffee shop located in Muding by taking the Japanese street coffee shop concept which is rare in Bali. Qsora has only been established for less than 1 year, and the difficulty it is currently facing is dealing with big brands that have already promoted on their social media. This can be seen from the purchasing decisions of consumers who prefer big brands that they already know beforehand. Based on this, this study aims to analyze whether the brand image owned by Qsora Keopi and also the social media advertisements that have been carried out can influence consumer purchasing decisions. The type of research used is quantitative with data collection methods through distributing questionnaires, observation, interviews, and documentation. The sample used in this study was 40 consumers who were met by chance at Qsora Keopi (accidental sampling). The data analysis technique used is multiple linear regression with hypothesis testing using SPSS 23. The results of this study indicate that simultaneously brand image (X1) and social media advertising (X2) influence purchasing decisions (Y) by obtaining an F count > F table even though partially brand image does not affect purchasing decisions because it obtains a sig value > 0.05 but social media advertising partially influences purchasing decisions by obtaining a sig value <0.05 with a coefficient of determination of 0.572. This means that the brand image variable (X1) and social media advertising (X2) have a joint contribution of 57.2% to the purchase decision variable (Y) while the remaining 42.8% is influenced by other factors not examined by this research.
Brownies Panggang Berbahan Campuran Tepung Biji Labu Ananda , Gusti Ayu Made Githa; Koeswiryono, Dika Pranadwipa
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 11 (2023): Jurnal Ilmiah Pariwisata dan Bisnis
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v2i11.612

Abstract

Eksperimen ini dibuat menggunakan campuran tepung biji labu, Penelitian ini bertujuan agar masyarakat dapat memanfaatkan biji labu agar bisa di kreasikan dan di buat sebagai inovasi terbaru oleh masyarakat, penelitian ini bertujuan untuk menginformasikan kepada masyarakat bahwa biji labu bisa diolah menjadi tepung dan bisa dijadikan sebuah produk inovasi terbaru yang dinilai dari segi rasa, aroma, tekstur, tampilan, daya tahan atau masa kadaluarsa, biaya produksi dan hasil minat konsumen pada brownies berbahan campuran tepung biji labu ini. Pada penelitian ini menggunakan metode deskriptif kualitatif, dimana melakukan proses percobaan atau trial terlebih dahulu agar menghasilkan sebuah produk yang layak di konsumsi oleh masyarakat. Dalam penelitian ini mengambil data dengan cara menyebarkan pertanyaan-pertanyaan yang tertulis pada topik dalam bentuk kuisioner lalu membagikannya kepada 15 orang panelis yang terdiri dari staff kitchen di Radisson Blu Bali Uluwatu, mahasiswa/I IPB Internasional dan masyarakat sekitar. Hasil penelitian ini menunjukan bahwa brownies panggang berbahan campuran tepung biji labu memiliki rasa yang sangat enak, aroma yang sangat sedap, tekstur yang lembut, dan tampilan yang menarik. Daya tahan dari brownies panggang berbahan campuran tepung biji labu ini dapat bertahan selama 6 hari di suhu ruangan. Biaya produksi dalam pembuatan brownies panggang berbahan campuran tepung biji labu ini menghabiskan biaya yaitu Rp. 36.327,- Dari hasil kuisioner minat konsumen menunjukan bahwa 13 dari 15 partisipan berminat untuk membeli brownies panggang berbahan campuran tepung biji labu jika dijual dipasaran. This experiment was made using a mixture of pumpkin seed flour. This study aims to make people use pumpkin seeds so that they can be created and made as new innovations by the community. This study aims to inform the public that pumpkin seeds can be processed into flour and can be used as a new innovations product that is judged in terms of taste, aroma, texture, appearance, durability or expiration date, production cost and results of consumer interest in brownies made from a mixture of pumpkin seed flour. This study uses a qualitative descriptive method, which conducts an experimental process first in order to produce a product that is suitable for consumption by the community. In this study, data were collected by distributing questions written on the topic in the from questionnaire and then distributing them to 15 panelists consisting of kitchen staff at Radisson Blu Bali Uluwatu, IPB International students and the surrounding community. The results of this study indicate that baked brownies made from a mixture of pumpkin seed flour have a very good taste, very delicious aroma, soft texture, and attractive appearance. The durability of these baked brownies made from a mixture of pumpkin seed flour can last for 6 days at room temperature. The production cost in making baked brownies made form a mixture of pumpkin seed flour cost Rp. 36.327,-. The result of the consumer interest questionnaire show that 13 out of 15 participants are interested in buying baked brownies made form a mixture of pumpkin seed flour if sold in the market.
Pemanfaatan Jantung Pisang Klutuk Sebagai Bahan Dasar Pembuatan Keripik Karta, I Nengah; Koeswiryono, Dika Pranadwipa
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.v3i1.684

Abstract

Keripik merupakan makanan ringan yang terbuat dari sayuran atau buah yang dibuat dalam proses penggorengan dan ditambahkan bumbu atau rempah. Keripik sering dijadikan cemilan dan digembari dikalangan masyarakat. Tujuan penelitian adalah untuk mengetahui kualitas keripik dari jantung pisang klutuk dari segi rasa, warna, tekstur, dan aroma, uji daya tahan, biaya, dan uji minat calon konsumen. Penelitian ini bertujuan untuk menguji kualitas keripik jantung pisang klutuk dari berbagai aspek, seperti rasa, warna, tekstur, dan aroma, serta melakukan uji daya tahan, biaya produksi, dan minat calon konsumen. Metode penelitian menggunakan 30 orang panelis sebagai responden yang berpartisipasi dalam uji organoleptik untuk menilai rasa, warna, tekstur, dan aroma keripik. Data yang digunakan dalam penelitian adalah data primer yang dikumpulkan melalui analisis data kuantitatif. Hasil penelitian menunjukkan bahwa keripik jantung pisang klutuk mendapatkan penilaian yang sangat baik dari panelis. Rasa keripik dianggap sangat enak, warnanya menarik, memiliki tekstur renyah yang diinginkan, dan aroma yang harum. Selain itu, keripik juga memiliki daya tahan yang cukup baik, bisa bertahan selama 3-5 hari setelah pembuatan. Dalam hal biaya produksi, untuk membuat 10 bungkus keripik jantung pisang klutuk diperlukan biaya sebesar 71.000. Biaya ini meliputi bahan baku, pengolahan, dan kemasan. Sebanyak 26 orang menunjukkan minat tinggi jika keripik jantung pisang klutuk tersebut dijual di pasar. Hal ini menunjukkan bahwa ada potensi pasar yang menjanjikan untuk produk ini. Dengan hasil penelitian yang positif ini, pemanfaatan jantung pisang klutuk sebagai bahan dasar pembuatan keripik menjadi sebuah alternatif yang menarik dalam industri makanan ringan. Selain memberikan kontribusi pada pengurangan limbah pertanian, keripik ini juga menawarkan nilai tambah dan potensi ekonomi yang menguntungkan. Selanjutnya, upaya pengembangan produk ini dapat melibatkan peningkatan produksi, strategi pemasaran yang tepat, dan penguatan kualitas produk untuk menjawab minat calon konsumen yang tinggi. Chips are a popular snack made from vegetables or fruits, fried and seasoned with various spices. They are commonly enjoyed as a light and crispy snack by the general public. The research aims to assess the quality of klutuk banana heart chips in terms of taste, color, texture, and aroma, as well as conducting tests on shelf life, production cost, and potential consumer interest. The study method involved 30 panelists who participated in a sensory evaluation to assess the taste, color, texture, and aroma of the banana heart chips. Data for the research was collected through quantitative analysis of primary data. The research findings indicated that the klutuk banana heart chips received high praise from the panelists. They were considered to have a delicious taste, attractive color, desired crispy texture, and a pleasant aroma. Moreover, the chips exhibited a reasonably good shelf life, lasting 3-5 days after production. In terms of production cost, it was determined that making 10 packs of klutuk banana heart chips required an expense of 71,000 units. This cost included raw materials, processing, and packaging. The study also revealed that 26 individuals showed a strong interest in purchasing the klutuk banana heart chips if they were available in the market. This demonstrates a promising market potential for the product. With these positive research outcomes, the utilization of klutuk banana heart as the main ingredient for making chips becomes an appealing alternative in the snack food industry. Besides contributing to reducing agricultural waste, these chips offer added value and economic potential. Further efforts in product development may involve increasing production, implementing effective marketing strategies, and enhancing the product quality to meet the high demand from potential consumers.
Implementasi SOP dalam Pelayanan Waitress di Restaurant Kirana, Kadek Candra; Koeswiryono, Dika Pranadwipa
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.v3i1.695

Abstract

Pelayanan merupakan aspek yang sangat penting dalam kualitas pelayanan. Pentingnya penerapan SOP di setiap restaurant yaitu untuk memperlancar proses jalannya kinerja seseorang. Tujuan penelitian ini untuk mengetahui penerapan SOP pelayanan waitress di Deeva Restaurant dan untuk mengetahui kendala-kendala yang terjadi di Deeva Restaurant. Metode yang adalah observasi, dokumentasi dan wawancara dengan staff dan F&B Manager. Teknik analisis data yang digunakan yaitu Deskritif Kualitatif. Berdasarkan dari hasil penelitian menemukan bahwa sebagian besar SOP sudah dilaksanakan. Namun, ada beberapa hal yang belum dilaksanakan. Diharapkam seluruh waitress/waiter agar lebih memperhatikan SOP yang sudah di tetapkan oleh hotel sehingga dalam memberi pelayanan ke tamu harus sesuai SOP yang sudah di tetapkan. Penelitian ini diharapakan dapat memberikan informasi mengenai prosedur pelayanan yang dilakukan di Deeva Restaurant Ubud Bali dan untuk mengetahui kendala yang dihadapi saat memberikan pelayanan kepada tamu. Hal ini dilakukan untuk menghindari keluhan dari tamu sehingga restoran beroperasi dengan lancar. Service is a very important aspect in service quality. The importance of implementing SOP in every restaurant is to expedite the process of running one's performance. The purpose of this study is to determine the implementation of SOP for waitress service at Deeva Restaurant and to determine the obstacles that occur at Deeva Restaurant. The methods used are observation, documentation and interviews with staff and F&B Managers. The data analysis technique used is a Qualitative Descriptive. Based on the results of the study found that most SOP have been implemented. However, there are some things that have not been implemented. In the future, all waitresses / waiters pay more attention to the SOP set by the hotel so that in providing services to guests must be in accordance with the SOPs that have been set. This research is expected to provide information about service procedures carried out at Deeva Restaurant Ubud Bali and to find out what obstacles are faced when providing services to guests. This is done to avoid complaints from guests so that the restaurant operates smoothly.
Penerapan Standar Operasional Prosedur pada Food and Beverage Production dalam Dinner Section Artileri, Muhammad Adithyah Fahreza; Koeswiryono, Dika Pranadwipa
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.v3i1.698

Abstract

Standar Operasional Prosedur merupakan pedoman ataupun acuan dalam melaksanakan tugas pekerjaan sesuai dengan fungsinya. Pada penelitian ini peneliti ingin mengetahui bagaimana penerapan standar operasional prosedur Food & Beverage Production di Section Dinner Grand Hotel Mackinac Island. Tujuan penelitian ini yaitu untuk mengetahui penerapan standar operasional prosedur Food & Beverage Production di Grand Hotel. Pendekatan dalam penelitian ini yaitu pendekatan kualitatif yang meliputi gambaran umum mengenai Main Kitchen. Penelitian ini mengambil lokasi di Main Kitchen Grand Hotel. Sumber data dalam penelitian ini meliputi data primer dengan mengumpulkan data secara langsung dari sumbernya serta data sekunder di dapat dari buku dan jurnal. Teknik analisis data pada penelitian ini yaitu reduksi data, penyajian data, kesimpulan dan verifikasi data. Berdasarkan hasil penelitian yang telah dilaksanakan penulis mengambil kesimpulan bahwa, pada prinsipnya penerapan standar operasional pada Food & Beverage Production di Dinner Section Grand Hotel telah dilaksanakan dengan baik sesuai dengan panduan dari standar operasional prosedur, namun ada beberapa kendala dalam menerapkan standar operasional prosedur. Standard Operating Procedures are guidelines or references in carrying out work tasks according to their functions. In this study the researcher wanted to find out how the standard operating procedures for Food & Beverage Production were implemented at the Section Dinner Grand Hotel Mackinac Island. The purpose of this study was to determine the implementation of standard operating procedures for Food & Beverage Production at the Grand Hotel. The approach in this study is a qualitative approach which includes a general description of the Main Kitchen. This research took place in the Main Kitchen Grand Hotel. Sources of data in this study include primary data by collecting data directly from the source and secondary data obtained from books and journals. Data analysis techniques in this study are data reduction, data presentation, conclusions and data verification. Based on the results of the research that has been carried out, the authors conclude that, in principle, the implementation of standard operating procedures for Food & Beverage Production at the Dinner Section of the Grand Hotel has been carried out properly in accordance with the guidelines of standard operating procedures, but there are several obstacles in implementing standard operating procedures.
Pemanfaatan Ekstrak Daun Kelor (Moringa Oleifera) dalam Pembuatan Kue Tradisional Cenil Cahyani, Ni Putu Septia Dewi; Koeswiryono, Dika Pranadwipa
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 3 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Maret 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i3.748

Abstract

Penelitian ini bertujuan untuk mengetahui kualitas kue tradisional cenil dengan penambahan ekstrak daun kelor dinilai dari segi warna, aroma, rasa dan tekstur, daya tahan, biaya produksi yang diperlukan, serta minat konsumen. Penelitian ini menggunakan 3 formulasi penambahan ekstrak daun kelor yaitu P1 (25%), P2 (50%) dan P3 (75%). Jenis data yang digunakan dalam penelitian ini yaitu menggunakan jenis data kualitatif dan kuantitatif dengan pendekatan penelitian komparatif. Teknik analisis data yang digunakan ialah analisis kualitatif yang memaparkan daya tahan kue cenil dengan penambahan ekstrak daun kelor, dan analisis kuantitatif yang menjabarkan kualitas organoleptik, serta biaya produksi kue cenil dengan penambahan ekstrak daun kelor. Hasil uji organoleptik menunjukan bahwa kue cenil dengan campuran 75% ekstrak daun kelor merupakan campuran yang paling tepat dengan kualitas warna menarik yaitu tidak terlalu pucat dan tidak terlalu pekat, aroma sangat sedap yaitu beraroma khas daun kelor, rasa sangat enak yaitu rasa enak dari daun kelor tersebut yang bercampur juga dengan rasa manis dari saus gula merah (kinca) dan rasa gurih dari kelapa parut, serta tekstur yang kenyal. Dalam uji daya tahan produk hanya dapat bertahan selama 1 hari bila disimpan dalam suhu ruangan. Dari analisis biaya produksi, adapun biaya produksi yang dibutuhkan sebesar Rp 29.285 dengan harga jual 50gr/kemasan sebesar Rp 1.000. This study aims to determine the quality of traditional cenil cakes with the addition of moringa leaf extract in terms of color, aroma, taste and texture, durability, required production costs, and consumer interest. This study used 3 formulations of the addition of moringa leaf extract, namely P1 (25%), P2 (50%) and P3 (75%). The type of data used in this study is using qualitative and quantitative data types with a comparative research approach. The data analysis technique used is qualitative analysis which describes the durability of cenil cake with the addition of moringa leaf extract, and quantitative analysis which describes the organoleptic quality, as well as the production cost of cenil cake with the addition of moringa leaf extract. The results of the organoleptic test showed that cenil cake with a mixture of 75% Moringa leaf extract was the most appropriate mixture with attractive color quality, not too pale and not too thick, very pleasant aroma, namely the distinctive aroma of Moringa leaves, very good taste, namely good taste from Moringa leaves. which is also mixed with the sweet taste of brown sugar sauce (kinca) and the savory taste of grated coconut, as well as a chewy texture. In the product endurance test, it can only last for 1 day when stored at room temperature. From the analysis of production costs, the required production costs are IDR 29,285 with a selling price of 50gr/pack of IDR 1,000.
Analisis Penerapan Standar Operasional Prosedur Breakfast Anggarayani, Ni Wayan Tutik; Koeswiryono, Dika Pranadwipa
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.v3i4.774

Abstract

The Kayon merupakan salah satu resort bintang 5 yang terletak di di daerah Ubud yang memiliki department food & beverage service yaitu KePitu Restaurant yang mengurus bagian makanan dan minuman untuk mencapai kepuasan pelanggan. Penelitian ini bertujuan untuk mengetahui penerapan standar operasional prosedur breakfast di KePitu Restaurant dan untuk memahami Standar Oprasional Prosedur food and beverages service KePitu Restaurant The Kayon Resort, standar operasional prosedur sangat penting untuk menunjang berjalannya suatu keberhasilan tugas yang maksimal selain itu penelitian ini juga untuk memahami proses pelaksanaan pelatihan dan pemahaman standar oprasional prosedur pelayanan setelah pelatihan kinerja pramusaji food and beverages service. Adapun Teknik pengumpulan data pada penelitian ini melalui observasi secara langsung dan studi wawancara karena penelitiaan ini merupakan penelitian analisis kualitatif deskriptif yang pengolahan datanya melalui observasi kinerja karyawan dan peserta pelatihan setelah dilakukan pelatihan.. Berdasarkan hasil penelitian dapat disimpulkan bahwa pramusaji di KePitu Restaurant tidak sepenuhnya sudah menerapkan standar operasional yang berlaku, serta perlunya pengawasan dan memberlakukan briefing oleh head department restaurant dimulai dari tidak mengikuti peraturan yang ada atau tidak sejalan dengan Standar Oprasional Prosedur (SOP) yang ada, dan kurangnya pengetahuan mengenai Standar Oprasional Prosedur (SOP) KePitu Restaurant. The Kayon is a 5 star resort located in the Ubud area which has a food & beverage service department, namely KePitu Restaurant which takes care of the food and beverage department to achieve customer satisfaction. This research aims to determine the application of standard operational procedures for breakfast at KePitu Restaurant and to understand the Standard Operational Procedures for food and beverages service at KePitu Restaurant The Kayon Resort. Standard operational procedures are very important to support maximum task success. Apart from that, this research is also to understand the process. implementation of training and understanding of standard operational service procedures after food and beverages service waitress performance training. The data collection technique in this research is through direct observation and interview studies because this research is a descriptive qualitative analysis research where the data is processed through observing the performance of employees and trainees after training. Based on the research results, it can be concluded that the waiters at KePitu Restaurant are not fully equipped. implementing applicable operational standards, as well as the need for supervision and enforcing briefings by the head of the restaurant department starting from not following existing regulations or not being in line with existing Standard Operating Procedures (SOP), and lack of knowledge regarding KePitu Restaurant Standard Operating Procedures (SOP).
Co-Authors Ananda , Gusti Ayu Made Githa Anggarayani, Ni Wayan Tutik Antara, Ida Bagus Ketut Soma Artileri, Muhammad Adithyah Fahreza Cahyani, Ni Putu Septia Dewi I Made Krisna Adi Chandra Ida Bagus Ketut Soma Antara Karta, I Nengah Kirana, Kadek Candra Koerniawaty, Francisca Titing Kristian, Daniel Luh Eka Susanti Ni Luh Supartini NI MADE AYU SULASMINI . Nirmalasari, Ni Luh Putu Intan Pramana, Made Ananda Ari Putra, Putu Merdana Realdi, I Kadek Deva Saputra, Anak Agung Kompiang Wahyu Adi Suadnyana, I Wayan Suwintari, I Gusti Ayu Eka Tunjungsari, Komang Ratih Wiyasha, Ida Bagus Made Yanti, Ni Kadek Ari Novi