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Inovasi Tempe Berbahan Dasar Kacang Almond sebagai Pengganti Kacang Kedelai Putra, Putu Merdana; Koeswiryono, Dika Pranadwipa
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 7 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Juli 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i7.840

Penelitian ini merupakan inovasi olahan tempe dengan bahan dasar kacang almond sebagai bahan utamanya yakni kacang kedelai. Tempe merupakan bahan pangan fungsional pilihan dengan kandungan seluruh zat gizi yang dibutuhkan. Tujuan dari penelitian ini untuk mengetahui inovasi tempe berbahan dasar kacang almond sebagai pengganti kacang kedelai dari segi kualitas, daya tahan, minat masyrakat dan biaya yang dikeluarkan.Penelitian eksperimen ini dilakukan dengan tes organeloptik, daya tahan dan analisis biaya. Tempe almond ini diuji kepada 5 panelis dengan hasil penliaian sebagai berikut: rasa dengan total skor 19 (enak), aroma dengan total skor 19 (segar), tekstur dengan total skor 22 (sangat padat) dan warna dengan total skor 14 (cukup menarik). Dimana tempe almond memiliki keunggulan pada indikator rasa, aroma dan tekstur. Metode yang digunakan dalam menguji daya tahan ini yaitu disimpan pada kulkas / suhu ruang (25oC) yang tidak terpapar langsung sinar matahari yang mana tempe almond tidak mengandung pengawet sehingga daya simpannya cukup singkat berkisar 1-3 hari saja. Adapun biaya yang dikeluarkan biaya satu buah tempe / 100gr menghabiskan biaya sejumlah Rp. 26.500,-. Minat masyarakat terhadap tempe almond dapat bervariasi tergantung pada beberapa faktor: kesadaran akan manfaat kesehatan, kesesuaian dengan diet dan preferensi makanan, dan ketersediaan dan harga. This research is an innovation of processed tempeh with almonds as the main ingredient, namely soybeans. Tempeh is the functional food of choice with all the nutrients needed. The purpose of this study was to determine the innovation of tempeh made from almonds as a substitute for soybeans in terms of quality, durability, public interest and costs incurred. This experimental study was conducted with organoleptic tests, durability and cost analysis. This almond tempeh was tested on 5 panelists with the following results: taste with a total score of 19 (good), aroma with a total score of 19 (fresh), texture with a total score of 22 (very solid) and color with a total score of 14 (quite attractive). Where almond tempeh has advantages in taste, aroma and texture indicators. The method used in testing this durability is stored in a refrigerator / room temperature (25oC) which is not exposed to direct sunlight where almond tempeh does not contain preservatives so that the shelf life is quite short ranging from 1-3 days only. The cost incurred costs one piece of tempeh / 100gr costs a total of Rp. 26,500, -. Public interest in almond tempeh may vary depending on several factors: awareness of health benefits, compatibility with diet and food preferences, and availability and price.

Pengaruh Beban Kerja dan Lingkungan Kerja Terhadap Kinerja Karyawan Pramana, Made Ananda Ari; Koeswiryono, Dika Pranadwipa; Suwintari, I Gusti Ayu Eka
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 9 (2024): Jurnal Ilmiah Pariwisata dan Bisnis September 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i9.875

Tujuan dari penelitian ini adalah untuk mengetahui hubungan antara kinerja karyawan dengan beban kerja serta lingkungan kerja, baik secara terpisah maupun simultan. Berdasarkan hasil penelitian, dapat ditarik kesimpulan tentang hubungan antara beban kerja dengan kinerja karyawan: Terdapat hubungan negatif yang signifikan secara statistik antara beban kerja dengan kinerja karyawan, dengan nilai t-hitung sebesar -4,323 dan signifikansi tingkat 0,000. Nilai t-hitung untuk hipotesis ini adalah 4,289, dan tingkat signifikansi untuk hipotesis ini adalah 0,019. Hal ini menunjukkan bahwa lingkungan tempat kerja memiliki dampak positif dan substansial terhadap kinerja karyawan. Jumlah pekerjaan yang diharapkan dilakukan oleh karyawan dan suasana di mana mereka diharapkan untuk melakukannya memiliki dampak yang cukup besar pada kinerja karyawan. F-hitung untuk temuan ini adalah 26,581, dan tingkat signifikansinya adalah 0,000. Besarnya pengaruh jumlah pekerjaan dan suasana tempat kerja terhadap kinerja karyawan adalah 53,1%. Peneliti dapat memberikan rekomendasi sebagai berikut: Hotel Andaz Bali diharapkan dapat memberikan pekerjaan yang sesuai dengan kemampuan dan jabatan karyawan, serta memberikan target yang jelas kepada karyawan dan menciptakan lingkungan kerja yang nyaman bagi karyawan. At the Hotel Andaz Bali, the purpose of this study is to investigate the relationship between employee performance and the workload as well as the working environment, both separately and simultaneously. This investigation is being carried out at the Andaz Hotel in Bali. The sample for the study consisted of the fifty people who responded to the survey. The Classical Assumption Test, Multiple Linear Regression Analysis, the Coefficient of Determination Test, the F Test, and the t Test are the methods of data analysis that have been utilized in the course of this investigation. According to the findings of the research, the following can be deduced about the relationship between workload and employee performance: There is a statistically significant negative relationship between workload and employee performance, with a t-count value of -4.323 and a significance level of 0.000. The t-count value for this hypothesis is 4.289, and the significance level for this hypothesis is 0.019. This suggests that the workplace environment has a positive and substantial impact on employee performance. Both the amount of work that employees are expected to do and the atmosphere in which they are expected to do it have a considerable impact on employee performance. The F-count for this finding is 26.581, and the significance level is 0.000. The extent of the influence that the amount of work and the atmosphere of the workplace have on employee performance is 53.1%. Researchers are in a position to make the following recommendation: The Andaz Bali Hotel should be expected to provide jobs that are in accordance with the abilities and positions of employees, as well as provide clear targets to employees and create a comfortable working environment for employees.

Penerapan Sequence of Service Oleh Waiter Saat Dinner Di Restoran Remedy, Four Seasons Vail, Colorado, USA Realdi, I Kadek Deva; Koeswiryono, Dika Pranadwipa
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.v4i7.1045

Restoran memiliki peran penting dalam memberikan pelayanan yang berkualitas kepada tamu. Sequence of Service adalah tahapan layanan yang dilakukan oleh pramusaji untuk memastikan pengalaman bersantap yang optimal. Penelitian ini bertujuan untuk menganalisis penerapan Sequence of Service oleh pramusaji saat dinner di Restoran Remedy serta mengidentifikasi aspek layanan yang masih perlu ditingkatkan. Penelitian ini menggunakan metode kualitatif dengan teknik observasi dan wawancara kepada pramusaji dan supervisor di restoran. Hasil penelitian menunjukkan bahwa sebagian besar tahapan Sequence of Service telah diterapkan dengan baik, dengan tingkat kepatuhan mencapai 80-90%. Namun, terdapat dua aspek yang masih belum konsisten dilakukan oleh pramusaji, yaitu menanyakan rasa makanan kepada tamu dan menawarkan kopi atau teh. Kesimpulan dari penelitian ini menunjukkan bahwa meskipun Sequence of Service sudah berjalan sesuai prosedur, masih diperlukan peningkatan dalam beberapa aspek layanan untuk meningkatkan kepuasan tamu. Oleh karena itu, disarankan agar restoran memberikan pelatihan rutin bagi pramusaji, memperketat pengawasan supervisor, serta memastikan SOP layanan diterapkan secara konsisten untuk meningkatkan kualitas pelayanan di Restoran Remedy. This research aims to create an innovative culinary creation by utilizing a traditional fermented ingredient, tempoyak, in chicken curry. Tempoyak is fermented durian flesh, typically used in fish-based dishes. This innovation combines the distinctive acidity of tempoyak with the rich spices of chicken curry. The fermentation process takes a week, then the tempoyak is cooked with chicken and spices to create a distinctive flavor and soft texture. Sensory testing by six panelists, including visual, aroma, and taste assessments, showed positive responses, particularly for its flavor and aroma. Furthermore, the low production costs make this dish economically viable. This research demonstrates that tempoyak chicken curry could become a new variant in Indonesia's traditional culinary herita The restaurant plays an important role in providing quality service to guests. Sequence of Service refers to the stages of service performed by waitstaff to ensure an optimal dining experience. This study aims to analyze the implementation of the Sequence of Service by waiters during dinner at Remedy Restaurant and to identify aspects of the service that still need improvement. This research uses a qualitative method with observation and interview techniques conducted with the waitstaff and supervisor at the restaurant. The results show that most stages of the Sequence of Service have been well implemented, with a compliance rate of 80â€“90%. However, there are two aspects that are still inconsistently carried out by the waitstaff: asking guests about the taste of their food and offering coffee or tea. The conclusion of this study indicates that although the Sequence of Service is generally being followed according to procedure, improvements are still needed in certain aspects to enhance guest satisfaction. Therefore, it is recommended that the restaurant provide regular training for the waitstaff, strengthen supervisor oversight, and ensure that service SOPs are consistently applied in order to improve service quality at Remedy Restaurant.

Pelatihan Pemandu Wisata Dan Bahasa Inggris Pariwisata Di Desa Wisata Medewi Jembrana Antara, Ida Bagus Ketut Soma; Nirmalasari, Ni Luh Putu Intan; Koeswiryono, Dika Pranadwipa
Jurnal Pengabdian kepada Masyarakat Radisi Vol 3 No 3 (2023): Desember
Publisher : Yayasan Kajian Riset dan Pengembangan RADISI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55266/pkmradisi.v3i3.353

Tourist villages are a forum for local communities to participate in regional tourism development. Through the existence of tourist villages, people can develop their potential and it is hoped that this can improve the welfare of local communities. Medewi Village is a tourist village known as an international surfing location. However, the results of these tourism activities have not had a massive impact on the community in Medewi Village. The formation of the Medewi Tourism Village is expected to have a wider impact, but this cannot yet be done optimally because efforts are needed to increase public awareness about tourism. To increase public awareness, training and assistance is needed so that people are more aware of tourism and have the ability to manage their tourism potential. Assistance activities carried out include English language training and tour guiding so that the community has competence in communicating and accompanying tourists while visiting the Medewi Tourism Village. This service is carried out through three stages, including needs analysis, data collection and implementation of training activities.

Developing Skills in Interpretative Guiding at Batuan Village, Gianyar, Bali Koeswiryono, Dika Pranadwipa
LOSARI: Jurnal Pengabdian Kepada Masyarakat Vol. 5 No. 2 (2023): Desember 2023
Publisher : LOSARI DIGITAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53860/losari.v5i2.189

This community service initiative in Batuan Village, Gianyar, exemplifies a collaborative effort between Institut Pariwisata dan Bisnis Internasional (IPB Internasional) and the local community. The well-structured program aimed to empower Batuan Village residents by providing training to become proficient guides, enhancing the tourism experience. Divided into planning, implementation, and evaluation stages, the initiative involved a participatory approach, encouraging active engagement and practical learning. Through thoughtful site selection, material preparation, and live practice sessions, participants gained confidence and skills. The emphasis on impactful interpretation, and incorporating human emotions into narratives, elevated the quality of presentations. The success of the initiative is attributed to the support of IPB Internasional, the student organization, the Village of Batuan, and the enthusiastic local participants, showcasing the positive outcomes achievable through collaborative, community-driven initiatives for sustainable cultural heritage and tourism development.

Adjectival Collocations of The Word Bali in The Western Movies: Evidence from Three Corpora Gusti Ayu Praminatih; Dika Pranadwipa Koeswiryono
Aksara Vol 35, No 2 (2023): Aksara, Edisi Desember 2023
Publisher : Balai Bahasa Provinsi Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29255/aksara.v35i2.4137.307--318

Adjectival collocation could depict the representation of things, such as place and individuals, i.e., a particular group, ethnicity, or community. While extensive studies on adjectival collocation and representation have been conducted in the Western context, only a few studies exist to explore a specific place in Southeast Asia. Consequently, this study aims to explore the adjectival collocation and representation of the word Bali from the Western perspective through its movies. To achieve the study’s objectives, a corpus linguistics approach was applied by utilizing three English corpora: The TV Corpus (TV), The Movie Corpus (Movies), and the Corpus of American Soap Opera (Soap), where the highest adjectival collocations from each corpus were collected to scrutinize context and representation. The findings of this study revealed that the adjectival collocations of the three corpora demonstrated five critical representations of the word Bali in Western movies: tourism, religion, history, terrorism, and crime. Further, the adjectival collocation of the word Bali represented the island as an exotic tourist destination with unique local beliefs and a long history. The word Bali was also represented to experience terrorist attacks and drug smuggling cases that made headlines nationally and internationally. The representations of the word Bali in Western movies adhered to events that significantly affected the island. AbstrakKolokasi adjektiva dapat menggambarkan representasi suatu hal, seperti tempat dan orang, yang terdiri atas kelompok, etnis, atau komunitas tertentu. Meskipun studi ekstensif mengenai kolokasi adjektiva dan representasi telah dilakukan dalam konteks Barat, hanya sedikit studi yang mengeksplorasi suatu tempat tertentu di Asia Tenggara. Oleh karena itu, penelitian ini bertujuan untuk mengeksplorasi kolokasi adjektiva dan representasi kata Bali dari sudut pandang Barat melalui film. Untuk mencapai tujuan penelitian, pendekatan linguistik korpus diterapkan dengan menggunakan tiga korpora bahasa Inggris: TV Corpus (TV), The Movie Corpus (Movies), dan Corpus of American Soap Opera (Soap). Kolokasi adjektiva tertinggi dari tiap-tiap korpus dikumpulkan untuk meneliti konteks dan representasi. Temuan dari penelitian ini mengungkapkan bahwa kolokasi adjektiva dari ketiga korpora tersebut menunjukkan lima representasi kritis dari kata Bali dalam film Barat: pariwisata, agama, sejarah, terorisme, dan kriminalitas. Kolokasi adjektiva dari kata Bali merepresentasikan pulau ini sebagai tujuan wisata eksotis dengan kepercayaan lokal yang unik dan sejarah yang panjang. Selanjutnya, kata Bali juga direpresentasikan mengalami serangan teroris dan kasus penyelundupan narkoba yang menjadi berita utama secara nasional dan internasional. Representasi kata Bali dalam film Barat sejalan dengan peristiwa yang secara signifikan mempengaruhi pulau ini.

Kendala Bagi Pekerja Pariwisata Di Seminyak, Bali Dalam Penggunaan Bahasa Inggris Suadnyana, I Wayan; Koeswiryono, Dika Pranadwipa
Jurnal Ilmiah Pariwisata Vol 27 No 3 (2022): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v27i3.1633

The language used internationally for communication is English. Therefore mastery of English is mandatory for all workers in the tourism sector. Tourism workers who communicate effectively in English provide an efficient service. Meanwhile, those who speak inadequate English tend to provide less efficient services due to communication barriers between foreign tourists and tourism workers. Based on these facts, the researcher will examine tourism workers' obstacles, especially in Seminyak, Bali, in using tourism English. The method used in this study is a quantitative descriptive method. Data were obtained through questionnaires and interviews with respondents consisting of 54 tourism workers who work in tourism workplaces located in Seminyak, Bali province. The results showed that most of the tourism workers experienced speaking as their biggest obstacle (44.4%, followed by listening (29.6%), reading (14.8%), and writing (11.1%). This research can be suggested to focus on improving the skills of tourism workers in English, especially speaking skills, should be a priority, and formulate the best method to improve speaking skills for future tourism workers, especially in Bali. Keywords: Seminyak, Tourism Worker, English, Obstacles

Designing English Module for Guides of Museum Pustaka Lontar, Karangasem, Bali Dika Pranadwipa Koeswiryono; I Wayan Suadnyana; Ni Luh Supartini
Jurnal Kajian Bali (Journal of Bali Studies) Vol. 13 No. 1 (2023): Volume 13 No 1 April 2023
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JKB.2023.v13.i01.p11

Museum Pustaka Lontar in Karangasem, Bali, has preserved and promoted lontars, the manuscripts that carried the ancient texts of Balinese tradition. This research and development study constructed an English module for the local guides at the lontar museum. The needs analysis derived from the observation of the museum, and interviews with the guides, investigated the guides’ necessities, lacks, and wants in learning English. The result showed that the local guides needed modules where the materials correspond to the guiding sequences of the museum. The materials had to also accommodate the translation of museum lontar-specific terms into English. Conversation-based materials were the most requested, as it resembled their daily interaction with visitors. These findings served as the base for the material development of the English module. Guides, language learners, and teachers in the tourism field might source their learning from the module.

Sosialisasi penggunaan Permainan Edukatif dalam Meningkatkan Penguasaan Kosakata Bahasa Inggris Siswa Kelas 2 Sekolah Dasar 01 Pandak Bandung, Tabanan I Wayan Suadnyana; Dika Pranadwipa Koeswiryono; Putu Sri Darmayanti; Ni Made Sri Rahayu; Utik Kuntariati
Jurnal Pengabdian kepada Masyarakat Radisi Vol 6 No 1 (2026)
Publisher : Yayasan Kajian Riset dan Pengembangan RADISI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55266/pkmradisi.v6i1.655

English language learning at the elementary school level, particularly in vocabulary acquisition, still faces several challenges, including low student motivation and the use of conventional, less interactive teaching methods. This community service program aims to improve the English vocabulary mastery of second-grade elementary school students through the implementation of educational game-based learning. The method was carried out through five stages: preparation, socialization, instructional implementation, monitoring and evaluation, and reflection and follow-up. The core activities involved vocabulary instruction using visual media and educational games such as bingo, flashcard games, and guessing games. The results indicate a significant improvement in students’ vocabulary mastery, increasing from an average of 5–10 words to 15–20 words used actively. Additionally, there was an increase in student engagement and learning motivation, as well as improved teacher competence in applying interactive teaching methods. Therefore, educational game-based learning is proven to be effective in enhancing the quality of English vocabulary instruction at the elementary school level.

Designing English Module for Guides of Museum Pustaka Lontar, Karangasem, Bali Dika Pranadwipa Koeswiryono; I Wayan Suadnyana; Ni Luh Supartini
Jurnal Kajian Bali (Journal of Bali Studies) Vol. 13 No. 1 (2023): Volume 13 No 1 April 2023
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JKB.2023.v13.i01.p11

Museum Pustaka Lontar in Karangasem, Bali, has preserved and promoted lontars, the manuscripts that carried the ancient texts of Balinese tradition. This research and development study constructed an English module for the local guides at the lontar museum. The needs analysis derived from the observation of the museum, and interviews with the guides, investigated the guides’ necessities, lacks, and wants in learning English. The result showed that the local guides needed modules where the materials correspond to the guiding sequences of the museum. The materials had to also accommodate the translation of museum lontar-specific terms into English. Conversation-based materials were the most requested, as it resembled their daily interaction with visitors. These findings served as the base for the material development of the English module. Guides, language learners, and teachers in the tourism field might source their learning from the module.

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