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All Journal Jurnal Kajian Bali Jurnal Pendidikan Bahasa Inggris JELLT (Journal of English Language and Language Teaching) Diglosia: Jurnal Kajian Bahasa, Sastra, dan Pengajarannya International Journal of Social Science and Business Jurnal Ilmiah Manajemen dan Bisnis Widyadari : Jurnal Pendidikan Journal of English Teaching and Applied Linguistics (JETAL) Jurnal Pedagogi dan Pembelajaran Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Community Empowerment Majalah Ilmiah Pelita Ilmu Jurnal Kepariwisataan JOLLT Journal of Languages and Language Teaching Jurnal Visi Pengabdian Kepada Masyarakat International Journal of English and Applied Linguistics (IJEAL) Widyadari : Jurnal Pendidikan Jurnal Pendidikan dan Pembelajaran JOMPA ABDI: Jurnal Pengabdian Masyarakat Jurnal Ilmiah Hospitality Management Jurnal Ilmiah Pariwisata dan Bisnis Journal of Business on Hospitality and Tourism Sabangka Abdimas Jurnal Pengabdian Masyarakat Sabangka Journal of Linguistics, Culture and Communication International Journal Linguistics of Sumatra and Malay (IJLSM) Konstruktivisme : Jurnal Pendidikan dan Pembelajaran Journal of Conflict and Social Class (JCSC) Open Access DRIVERset
Ni Luh Supartini
Insitut Pariwisata Dan Bisnis Internasional
Religion Arts Humanities Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mathematics Mechanical Engineering Public Health Social Sciences Other

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Strategi Pemasaran Bisnis Kuliner di Era New Normal Atlantika, I Gusti Ayu Sri; Supartini, Ni Luh; Yani , Ni Wayan Mega Sari Apri
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 10 (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.v2i10.570

Abstract

Penelitian ini bertujuan untuk mengetahui kondisi lingkungan internal dan eksternal pada The Old Champ Café di era new normal dan merumuskan strategi pemasaran alternatif yang perlu dilakukan The Old Champ Café dalam persaingannya. Metode yang digunakan yaitu wawancara, observasi, kuesioner dan dokumentasi. Hasil penelitian menunjukkan empat kekuatan (harga, orang, proses dan penentuan posisi), ada enam kelemahan (produk, tempat, promosi, bukti fisik, segmentasi dan penargetan), ada dua peluang (demografis dan volume), dan yang terakhir ada dua ancaman0 (geografis dan psikografis). Strategi alternatif yang perlu dilakukan The Old Champ Café antara lai: Strategi SO, ST, WO dan WT. This study aims to determine the internal and external environmental conditions at The Old Champ Café in the new normal era and formulate alternative marketing strategies that The Old Champ Café needs to do in its competition. The methods used are interviews, observation, questionnaires and documentation. The results showed four strengths (price, people, process and positioning), there were six weaknesses (product, place, promotion, physical evidence, segmentation and targeting), there were two opportunities (demographic and volume), and lastly there were two threats (geographic and psychographic). Alternative strategies that need to be carried out by The Old Champ Café include: Strategies SO (Strengh Opportunity), ST (Strengh Threat), WO (Weakness Opportunity) and WT (Weakness Threat).
Penggunaan Tepung Porang Sebagai Bahan Baku Pembuatan Gluten Free Cookies Syahputra , Bryan Herly; Supartini , Ni Luh
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 12 (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.v2i12.641

Abstract

Tujuan dilakukannya penelitian ini yaitu untuk mengetahhui karakteristik dari gluten free cookies dengan menggunakan tepung porang yang terdiri dari warna, rasa, aroma, dan tekstur serta mengetahui respon masyarakat mengenai gluten free cookies menggunakan tepung porang. Penelitian ini dilakukan dengan pendekatan kuantitatif. Teknik pengumpulan data yang berupa eksperimen murni, kuisioner, serta teknik analisis data yang digunakan berupa analisis deskriptif kuantitatif dan uji. Hasil karakteristik gluten free cookies menggunakan tepung porang menunjukan bahwa rasa,aroma,warna dan tekstur dalam cookies kedua tepung memiliki perbedaan yang terlihat jelas. Perbedaan kedua tepung dalam pembuatan cookies ini disebabkan karena kedua tepung memiliki perbedaan kandungan yang signifikan. The purpose of this research is to find out the characteristics of gluten free cookies using porang flour which consists of color, taste, aroma, and texture and to find out the public's response to gluten free cookies using porang flour. This research was conducted with a quantitative approach. Data collection techniques in the form of pure experiments and questionnaires, as well as data analysis techniques used in the form of quantitative descriptive analysis and tests. The results of the characteristics of gluten free cookies using porang flour show that the taste, aroma, color and texture of the two flour cookies have obvious differences. The difference between the two flours in making cookies is due to the fact that the two flours have significant differences in content.
Pengolahan Bawang Dayak sebagai Pangan Fungsional Berupa Aioli Caroline, Jessica; Supartini, Ni Luh
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.v3i3.735

Abstract

Penelitian ini bertujuan untuk mengevaluasi kualitas pengolahan pangan fungsional berupa Aioli berbahan dasar bawang dayak dalam segi rasa, tekstur, aroma dan warna, serta mengetahui tanggapan masyarakat terhadap produk tersebut. Selain itu, penelitian ini mengamati daya tahan Aioli bawang Dayak pada suhu ruangan dan menghitung harga jual untuk satu resep Aioli bawang dayak dengan berat 150 gram. Penelitian ini menggunakan pendekatan kuantitatif dan menggunakan teknik pengumpulan data eksperimental dengan menyebarkan formulir uji organoleptik kepada 20 orang panelis yang merupakan kolega dan masyarakat yang tinggal di sekitar peneliti. Dari segi rasa, perlakuan P1 memiliki perpaduan rasa gurih dan pedas dari bawang putih dengan rasa sepat dari bawang dayak. Sedangkan P2 memiliki rasa sepat khas bawang dayak dan sedikit rasa manis dari pickling water. Aroma pada perlakuan P1 merupakan perpaduan aroma khas bawang putih dan bawang dayak. Pada perlakuan P2 terdapat aroma khas bawang dayak dan tambahan aroma dari bahan aromatik. Penambahan ekstrak bawang dayak tidak terlalu memberi dampak pada tekstur karena ekstrak bawang dayak tersaring dengan baik sehingga perlakuan P1 dan P2 sama-sama memiliki tekstur yang lembut dan mengkilap. Terdapat perbedaan warna yang cukup signifikan akibat penambahan ekstrak bawang dayak pada produk sehingga perlakuan P1 memiliki warna jingga dan perlakuan P2 berwarna merah muda keunguan. Dalam penelitian ini, perlakuan P1 mendapat akumulasi nilai sebesar 229 dan perlakuan P2 sebesar 329. Maka, berdasarkan akumulasi nilai akhir tersebut dapat disimpulkan bahwa masyarakat lebih menyukai perlakuan P2. Kedua perlakuan memiliki daya tahan produk yang sama yaitu terbatas hingga 4 hari pada suhu ruangan dan harga jual untuk 1 resep Aioli berbahan dasar bawang Dayak adalah Rp 62.500 dengan isi 150 gr per pack. This study aims to evaluate the quality of functional food processing in the form of Aioli made from Dayak onion in terms of taste, texture, aroma, and color, and to find out the public's response to this product. In addition, this study observed the durability of Dayak onion Aioli at room temperature and calculated the selling price for one Dayak onion Aioli recipe weighing 150 grams. This study used a quantitative approach and used experimental data collection techniques by distributing organoleptic test forms to 20 panelists who were colleagues and the community living around the researchers. In terms of taste, the P1 treatment has a blend of savory and spicy flavors from garlic with the astringent taste of Dayak onions. Meanwhile, P2 has a pungent taste typical of Dayak onions and a slightly sweet taste from pickling water. The aroma in the P1 treatment is a blend of the typical aroma of garlic and Dayak onions. In the P2 treatment, there was a distinctive aroma of Dayak onions and an additional aroma from aromatic ingredients. The addition of Dayak onion extract did not significantly affect the texture because the Dayak onion extract was well filtered so that the P1 and P2 treatments both had a soft and shiny texture. There is a significant color difference due to the addition of Dayak onion extract to the product so that the P1 treatment has an orange color and the P2 treatment has a purplish pink color. In this study, treatment P1 received an accumulated value of 229 and treatment P2 of 329. So, based on the accumulated final score it can be concluded that the public prefers treatment P2. Both treatments have the same product durability which is limited to 4 days at room temperature and the selling price for 1 Aioli recipe made from Dayak onions is IDR 62,500 with 150 gr per pack.
PELATIHAN BAHASA INGGRIS PARIWISATA UNTUK CADDY GOLF DI NEW KUTA GOLF, PECATU, KABUPATEN BADUNG, PROVINSI BALI: indonesia Supartini, Nih Luh; Susanti, Luh Eka; Sulasmini, Made Ayu
Jurnal Pengabdian Masyarakat Sabangka Vol 1 No 03 (2022): Jurnal Pengabdian Masyarakat Sabangka
Publisher : Pusat Studi Ekonomi, Publikasi Ilmiah dan Pengembangan SDM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62668/sabangka.v1i03.224

Abstract

In order to increase the resources of the tourism sector in Bali, improving English as a means of communication is very important to do. The objective of this Community Partnership Program is to provide English language training for golf caddy at New Kuta Golf Peactu. This English course training aims to facilitate the lack of human resources (caddy) in communication skills in using English. All caddy are women at least high school graduates. This training activity was carried out before the Covid-19 outbreak, so that all activities can take place face to face (offline). The result of this activity is to improve the caddy's ability to communicate in English properly and correctly and more meaningfully. In this case, another goal is to minimize the use of body language for the caddy to avoid miscommunication between the caddy and foreign guests. Keywords: Training; Communication; Skills; Caddy
Balinese verbs: ‘Mapetik’ and ‘Matatah’ meaning ‘to cut’ convey ritual values Sudipa, I Nengah; Sulasmini, Ni Made Ayu; Supartini, Ni Luh
International Journal Linguistics of Sumatra and Malay Vol. 4 No. 1 (2025): International Journal Linguistics of Sumatra and Malay (IJLSM)
Publisher : TALENTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/ijlsm.v4i1.20610

Abstract

The aim of this writing is to discuss Balinese verbs conveying the meaning ‘to cut’ related to the sacred Hindu rites. They are referred to as the rituals of cutting hair ‘mapetik’ and tooth-filing ‘matatah’. The source of the data was from the conversations with Balinese people encountered during the ritual period. The data was collected by active participation, combined with observation and note-taking techniques. The collected data was analysed by metalanguage approach: mapping the meaning through language. Metalanguage manages to subtly map not only the meaning through entity, process, instrument(s), and the result, but    the ritual values as well. The result showed that the rites with their conveyed values rely on the meaning of the respective verbs.
Examination of Lexical Derivation in Terminology Associated with Creative Tourism Supartini , Ni Luh; Sudipa, I Nengah; Pastika, I Wayan; Simpen, I Wayan
International Journal of English and Applied Linguistics (IJEAL) Vol. 4 No. 1 (2024): Volume 4 Issue 1 April 2024
Publisher : ITScience (Information Technology and Science)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47709/ijeal.v4i1.3727

Abstract

This article discusses the analysis of morphological aspects, particularly word formation, utilized in tourism terminology. The author discovered numerous new terms emerging in the realm of creative tourism, particularly tailored for tourists. This evolution is spurred by the proliferation of diverse forms of tourism, arising from the desire to break free from the monotony of daily routines. The study revealed that these novel terms can be classified into blending and compounding types. These formations are increasingly ingrained in the minds of tourists and the local community, making them commonplace in the lexicon of creative tourism. This linguistic variation is heavily influenced by the evolving demands of tourists. Basically, the new word formations consist of combining two words to signify novel meanings aligned with the requirements of contemporary creative tourism.
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

Abstract

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.
The Unleashing Your Writing Potential: Enhancing Skill With Mind Mapping Technique Ni Made Sri Rahayu; Ni Luh Supartini; Putu Sri Darmayanti
JETAL: Journal of English Teaching & Applied Linguistic Vol 5 No 1 (2023): September
Publisher : English Education Department at FKIP Nommensen University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36655/jetal.v5i1.1243

Abstract

Abstract This research aimed to find a way to improve writing skills through mind mapping. This study was conducted in three cycles following the procedures for action research, namely planning, implementing, observing, and reflecting. This research used pre experimental research consisting of two cycles, and each cycle consisted of two sessions. Besides, the research was preceded by an initial reflection to know the subjects' pre-existing ability in the pre-cycle. The whole process of the present study consisted of three main phases: pre-cycle, cycle I, and cycle II, in which each cycle consisted of four interconnected activities: planning, action, observation, and reflection. The researcher used a pre-test, post-test, and questionnaire to analyse the significant improvement. The researcher used statistics using the main score formula to analyse the data. The finding shows that the mean post-test score is higher (87) than the pre-test score (70). Based on these results of the post-test, the questionnaire result showed positive responses from the subjects toward implementing the mind mapping technique. In other words, this study establishes that 8th-grade students' writing ability in SMPN 3 Abiansemal, Badung, Bali could be enhanced by her mind mapping technique. Keywords: Improving , Mind Mapping Technique , Writing Skill , English language
Delightful Artistry: Peningkatan Kompetensi Siswa SMKN 2 Singaraja melalui Pelatihan dibidang Pastry & Dessert Plating Ni Made Sri Rahayu; Ni Luh Supartini; Putu Sri Darmayanti
Journal of Conflict and Social Class (JCSC) Vol. 2 No. 2 (2025): Journal of Conflict and Social Class (JCSC)
Publisher : CV Edujavare Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70610/jcsc.v2i2.1046

Abstract

SMKN 2 Singaraja is a vocational high school in Bali focused on developing student competencies, including in the culinary field. To enhance human resource quality and align graduates with industry needs, the school collaborated with IPB International through a Community Service (PKM) program offering training in pastry and dessert plating. This training aimed to improve students' practical skills in baking and aesthetically presenting desserts. The methods employed included discussion, question-and-answer sessions, recipe-based modules, hands-on practice, and pre- and post-training evaluations. Evaluation results showed that 65% of participants were able to produce pastries according to the taught recipes, while 90% expressed satisfaction with their final products. All participants highly rated the instructors’ expertise, practical facilities, materials, and event organization. The training enhanced not only technical skills in pastry making but also soft skills such as creativity and teamwork. This initiative is expected to serve as a sustainable model for vocational competency development and encourage student entrepreneurship in the culinary sector. The collaboration between vocational schools and higher education institutions proves effective in strengthening the quality of vocational education in Indonesia.
Food Safety Temperature Monitoring At The Montage Big Sky Hotel In The United States I Made Artha Kusuma Jaya; Ni Luh Supartini
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol. 9 No. 1 (2026): Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/journey.v9i1.406

Abstract

This study aims to determine the influence of temperature control in the pizza-making process and to understand the storage management mechanisms for raw materials and cooked materials in the kitchen of the Montage Big Sky Hotel, United States. Temperature control is a crucial factor in modern food safety systems as one of the Critical Control Points (CCP) based on the principles of Hazard Analysis and Critical Control Points (HACCP) to prevent the growth of pathogenic microorganisms and cross-contamination. Using a descriptive qualitative approach through participatory observation during an internship period, the researcher directly observed daily kitchen operational procedures. Data collection was also supported by semi-structured interviews with the Chef de Cuisine, Sous Chef, and kitchen staff, alongside temperature log documentation. The results indicate that the Montage Big Sky kitchen has implemented a structured and sustainable temperature control system. Daily temperature monitoring is consistently conducted for chiller and freezer facilities utilizing temperature log sheets. In the pizza-making process, dough fermentation temperature is strictly controlled to maintain yeast activity stability, while baking is performed at an adequate high temperature to ensure the destruction of pathogenic microorganisms. Furthermore, the storage of raw and cooked materials is separated using closed containers and systematic shelf arrangements. Overall, the field implementation aligns with standard operating procedures (SOP) and HACCP principles, though staff discipline and consistent managerial supervision remain essential to maintain service quality and food safety for hotel guests.
Co-Authors Aditya, I Wayan Putra Agustini, Ni Putu Oka Arva Riyanti, Trisha Aprilia Atlantika, I Gusti Ayu Sri Bujana , I Komang Oki Caroline, Jessica Cendana Cahyani Lestari Guyana Darmaya , I Gede Denok Lestari Dewi, I Gusti Ayu Melistyari Dika Pranadwipa Koeswiryono Dika Pranadwipa Koeswiryono, Dika Pranadwipa Firman Sinaga Helena , Brigitta I Gusti Ayu Eka Suwintari I Gusti Ayu Putu Wita Indrayani I Gusti Ketut Purnaya, I Gusti Ketut I Made Artha Kusuma Jaya I Made Sudiana I Nengah Sudipa I Nengah Sudipa I Putu Edy Suardiyana Putra I Wayan Eka Mahendra I Wayan Pantiyasa I WAYAN PASTIKA I Wayan Pastika I Wayan Simpen I Wayan Simpen I Wayan Suarnajaya Kadek Ayu Ekasani Krisnaputra, Gede Rendi Lestari, Ni Made Ratih Ayu Dian Luh Eka Susanti Luh Eka Susanti M.A. ., PROF. DR. I KETUT SEKEN, M.A. Mahendra, Wayan Eka Naniana N. Benu Ni Made Ayu Natih Widhiarini Ni Made Ayu Sulasmini NI MADE AYU SULASMINI . Ni Made Sri Rahayu Ni Putu Isha Aprinica Ni Putu Oka Agustini Nurwijayanti Pantiyasa, I Wayan Parwati, Komang Shanty Muni Prasetyo, Lery Putu Devi Rosalina Putu Eka Wirawan Putu Missela Arynata Semara, I Made Trisna Sophea Tiur Cahyani Kusmanto Marpaung Suadnyana, I Wayan Sudjana , I Made Sulasmini, Made Ayu Sulasmini, Ni Made Syahputra , Bryan Herly Yani, Ni Wayan Mega Sari Apri