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All Journal International Journal of Applied Sciences in Tourism and Events jurnal syntax admiration Jurnal Bisnis Hospitaliti Jurnal Pengabdian Kepada Masyarakat MAKARDHI Journal of Applied Sciences in Travel and Hospitality International Journal of Applied Research in Tourism and Hospitality Indonesian Journal of Applied and Industrial Sciences (ESA) Journal of Tourism, Culinary, and Entrepreneurship (JTCE) Journal Community Service Consortium Barista : Jurnal Kajian Bahasa dan Pariwisata
Kartini, Luh Putu
Politeknik Pariwisata Bali
Aerospace Engineering Arts Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Social Sciences Other

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Travel motivations, preferences, and characteristics of women solo travelers in Bali Pitanatri, Putu Diah Sastri; Adnyani, Ni Wayan Giri; Kartini, Luh Putu; Valeri, Marco
Journal of Applied Sciences in Travel and Hospitality Vol. 8 No. 1 (2025): JASTH: Journal of Applied Sciences in Travel and Hospitality
Publisher : Unit Publikasi Ilmiah, P3M, Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/jasth.v8i1.63-78

Abstract

This study explores solo women travelers in Bali, focusing on their travel motivations, preferences, and characteristics. The research aims to fill the gap in understanding how solo travel contributes to understanding women's travel in these popular destinations. The study focuses on Big Data analysis. Textual content from TripAdvisor reviews by solo woman travelers is analyzed using the BART Large Zero Shot model. This model classifies text according to Maslow's hierarchy of needs and Plog's psychographics model, identifying primary travel motivations and distinguishing between allocentric and psychocentric traveler types. The findings reveal that 36.39% of travelers are motivated by self-actualization, seeking personal growth and transformative experiences. Additionally, 83.79% of solo woman travelers prefer allocentric travel experiences, indicating a strong desire for adventure and cultural immersion. These results highlight the empowerment journey of solo woman travelers as they travel to new destinations independently. This research provides valuable insights into the empowerment of solo woman travelers, emphasizing the role of travel in fostering personal development and independence. By examining the specific motivations and preferences of these travelers, the study enriches the discourse on gender roles within modern tourism and offers a nuanced understanding of solo travel.
Sinergi Kuliner dan Pariwisata: Pelatihan Pengolahan Hasil Laut di Desa Bugbug, Karangasem sunada, I Nyoman; Atmaja, I Made Purwa Dana; Kristiana, Nina Indra; Rumadana, I Made; Pujawan, Anak Agung Ketut Alit; Martadjaya, I Gusti Made Iwan Dusanta; Sudiarta, Ngakan Putu; K.P Dalem, Anak Agung Gd Putra; Hendrayana, I Made; Trisdayanti, Ni Putu Eka; Kartini, Luh Putu; Winata, Gede Adi Sistha; Hardina
Jurnal Pengabdian Kepada Masyarakat Makardhi Vol. 4 No. 1 (2024): 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.v4i1.1445

Abstract

This study aimed to enhance the skills and knowledge of the local community in Desa Bugbug, Karangasem, in processing seafood to develop the culinary industry and boost tourism. A combination of qualitative and quantitative approaches was employed, focusing on practical training and continuous mentoring. Data were collected using questionnaires distributed to participants before and after the training sessions, complemented by short interviews. The data were analysed to identify changes in competency levels, focusing on five key variables: culinary skills and knowledge, hygiene and sanitation awareness, professionalism and collaboration, sustainable culinary industry development, and training quality and effectiveness. The results indicated significant improvements in participants' culinary skills and knowledge, particularly in seafood processing, and heightened awareness of hygiene and sanitation practices. However, challenges in professional collaboration and the sustainable development of the culinary industry were identified. The training had a positive impact, increasing local culinary skills and knowledge, enhancing menu diversity, and supporting the preservation of traditional culinary practices. Continuous mentoring from academic institutions is crucial to further develop these competencies and ensure long-term benefits. Future research should explore integrating digital technology into training programs and evaluate the long-term economic impact on local tourism. Overcoming logistical challenges and resistance to new techniques are essential for sustainable development.
Pemberdayaan Perempuan Untuk Meningkatkan Kualitas SDM Hospitaliti untuk Pariwisata Berkelanjutan : Studi Kasus Kota Tomohon, Sulawesi Utara Rumadana, I Made; Kalpikawati, Ida Ayu; Kartini, Luh Putu; Winata, Adi Sistha; Kristiana, Nina Indra; Pitanatri, Putu Diah Sastri; Priliani, Ni Luh Dita
Jurnal Pengabdian Kepada Masyarakat Makardhi Vol. 4 No. 2 (2024): 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.v4i2.1621

Abstract

This study examines the impact of intensive training on women's empowerment in Tomohon City, North Sulawesi, to support sustainable tourism by enhancing the quality of human resources in the hospitality sector. A total of 108 participants attended training sessions on entrepreneurship, accommodation management, and food presentation techniques. Data were collected using questionnaires and semi-structured interviews and analyzed through a mixed-method approach using SPSS version 25. The findings revealed significant improvements in technical skills (average score: 3.94, 98.61%), digital technology usage (average score: 3.94, 98.38%), business income (average score: 3.90, 97.45%), economic independence (average score: 3.92, 97.92%), and overall satisfaction with the training (average score: 3.95, 98.84%). Participants also reported increased confidence in managing their businesses and mastery of new techniques directly applied to their ventures. This research contributes significantly to the literature on women's empowerment through hospitality-based training to support sustainable tourism.
Organoleptic and Nutritional Quality of Carrot Skin Based Nuggets Jananta, I Made Gede Trisna; Kartini, Luh Putu; Trisdayanti, Ni Putu Eka; Sunada, I Nyoman
Indonesian Journal of Applied and Industrial Sciences (ESA) Vol. 3 No. 5 (2024): September 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/esa.v3i5.11326

Abstract

This study examines the organoleptic and nutritional quality of carrot skin-based nuggets as an innovation in healthy food products. The organoleptic test involved 25 panelists to assess the taste, aroma, texture, and color of the nuggets. The results showed that carrot skin nuggets had good organoleptic quality with an average score of 85% for all tested variables. The nutritional content per 100 grams of nuggets includes balanced carbohydrates, proteins, fats, and calories, making them a healthy alternative compared to meat-based nuggets. This study opens up opportunities for diversification of plant-based food products and suggests further research to improve product quality and stability.
Co-Authors Adnyani, Ni Wayan Giri Anak Agung Ketut Alit Pujawan Atmaja, I Made Purwa Dana Dalem, Anak Agung Gd Putra K.P Gede Adi Sistha Winata Hardina Hendrayana , Made Hendrayana, I Made I Gusti Agung Gede Witarsana I Gusti Gede Anggareksa Putra Mulyawan I Gusti Ngurah Agung Suprastayasa I Ketut Surata I Made Purwa Dana Atmaja I Putu Utama Jananta, I Made Gede Trisna K.P Dalem, Anak Agung Gd Putra Kalpikawati, Ida Ayu Kristiana, Nina Indra Martadjaya, I Gusti Made Iwan Dusanta Ni Komang Niko Pandeani Ni Putu Eka Trisdayanti Pitanatri, Made Uttari Prastha Adyatma Priliani, Ni Luh Dita Priyanti, Diani Putri Putu Puja, Ida Bagus Raissa Puspita Rumadana, I Made Sastri Pitanatri, Putu Diah Satiadji, Amirosa Ria Sri Sukmawati Wijaya Sudiarta, Ngakan Putu Sukariyanto, I Gede Made Sunada, I Nyoman Valeri, Marco Winata, Adi Sistha Winata, Gede Adi Sistha