Article Per Year (5 Year)
p-Index From 2021 - 2026
6.972
P-Index
This Author published in this journals
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

Published : 59 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 59 Documents
Search

 2   3   4   5   6 
Enhancing EFL University Students' Speaking Proficiency through Storynomics: A Quasi-Experimental Study Ni Luh Supartini; Ni Made Sri Rahayu
JELLT (Journal of English Language and Language Teaching) Vol 10 No 1 (2026)
Publisher : Universitas Sarjanawiyata Tamansiswa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36597/jellt.v10i1.21970

Abstract

This study investigates the effectiveness of a Storynomic-Based Learning Model among English as a Foreign Language (EFL) university students. The study was conducted in an English for Hospitality course at a higher education institution in Indonesia using a quasi-experimental design. Two intact classes were selected as the experimental and control groups. The experimental group was taught using the Storynomic-Based Learning Model, while the control group received conventional speaking instruction. Pre-test and post-speaking tests were conducted and assessed using a standardized rubric focusing on fluency, accuracy, pronunciation, and coherence. Results from independent samples t-tests and ANCOVA revealed that the experimental group demonstrated significantly greater improvement in overall speaking proficiency compared to the control group (p < 0.01). Qualitative feedback further indicated increased motivation, confidence, and narrative competence among students in the Storynomic group. The results suggest that the integration of storytelling, contextual hospitality narratives, and experiential speaking activities can enhance students’ speaking performance in a more meaningful and engaging way. This study contributes empirical evidence to the application of storynomic pedagogy in English for Specific Purposes (ESP) contexts, particularly hospitality education in Indonesia.
The Integration of Artificial Intelligence in English Writing Instruction for Hospitality Students Ni Luh Supartini; Luh Eka Susanti
Journal of linguistics, culture and communication Vol 3 No 2 (2025): Journal of Linguistics, Culture, and Communication
Publisher : CV. Rustam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61320/jolcc.v3i2.497-512

Abstract

English writing proficiency is an essential skill for hospitality students, particularly in the context of the global hospitality industry, which requires professional communication with international tourists. However, many students struggle with grammar, vocabulary selection, and effective sentence structuring. Artificial Intelligence (AI) has emerged as a valuable tool in language learning, offering automated feedback, grammar correction, and stylistic suggestions. This study aims to implement AI technology in English writing instruction and analyze its effectiveness for hospitality students. The Research and Development (R&D) method with the ADDIE model (Analysis, Design, Development, Implementation, Evaluation) was employed to design and evaluate AI-based writing instruction. Writing evaluation included both AI-assisted and non-AI tasks to distinguish the improvement from tool-dependent performance. The findings showed significant improvements in writing performance: grammar scores increased from a mean of 62 to 83 (34% improvement), vocabulary scores from 65 to 85 (31% improvement), and structure and cohesion from 60 to 82 (37% improvement). Although these gains demonstrate the potential of AI to support writing development, analysis of no-AI writing tasks indicated that part of the improvement stemmed from students’ increased ability to leverage AI feedback effectively. Overall writing proficiency improved from 64 to 84, representing 31% gain. Findings suggest that AI integration enhances writing skills, fosters interactive and adaptive learning, and aligns with the professional demands of the global hospitality industry.
Komparasi Efektivitas Microlearning Berbasis Tiktok dengan Metode Pembelajaran Lecturing dalam Pembelajaran Bahasa Inggris Ni Made Sri Rahayu; Ni Luh Supartini -
DIAJAR: Jurnal Pendidikan dan Pembelajaran Vol. 4 No. 4 (2025): Oktober 2025
Publisher : Yayasan Pendidikan Penelitian Pengabdian Algero

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54259/diajar.v4i4.5604

Abstract

This study aims to compare the effectiveness of TikTok-based microlearning with the lecturing method in English learning for 3rd semester students of the Diploma III Hospitality program at the Institute of Tourism and International Business. The purpose of this research is to overcome the challenges of low motivation to learn and vocabulary mastery in conventional English learning, especially in Generation Z students who are familiar with digital technology. By utilizing the TikTok as a microlearning, this study explores a short and contextual video content can significantly improve learning outcomes compared to traditional lecture methods. The study used a quasi-experimental design with 60 students divided into an experimental group (TikTok) and a control group (lecturing). The intervention was carried out for six weeks with English material for hospitality. Data were collected through pre-tests and post-tests of vocabulary mastery, speech ability assessments, learning motivation questionnaires (ARCS model), and participatory observation. The results showed that the experimental group experienced a significant increase in vocabulary mastery (28%,p < 0.001) and learning motivation (35%, p < 0.001) compared to the control group (15% and 12%). However, no significant differences were found in speaking ability (p=0.12), suggesting that microlearning needs to be combined with active exercise for productive skills. Research limitations include short duration, samples from one institution, and non-randomized assignments. Nonetheless, these findings support the integration of TikTok-based microlearning as an effective additional learning tool in improving vocabulary retention and student engagement in vocational education.
Digitalisasi Promosi Wisata Yeh Pulu di Desa Bedulu Gianyar: Edukasi Live Virtual Tour Interaktif Ni Made Ayu Natih Widhiarini; Ni Luh Supartini; Sophea Tiur Cahyani Kusmanto Marpaung; Putu Missela Arynata
Jompa Abdi: Jurnal Pengabdian Masyarakat Vol. 5 No. 2 (2026): Jompa Abdi: Jurnal Pengabdian Masyarakat
Publisher : Yayasan Jompa Research and Development

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57218/jompaabdi.v5i2.3034

Abstract

Desa Wisata Yeh Pulu merupakan destinasi wisata budaya di Bali yang memiliki potensi sejarah dan budaya yang tinggi, namun promosi wisata masih terbatas dan belum optimal memanfaatkan media digital. Kegiatan Pengabdian kepada Masyarakat ini bertujuan untuk memperkenalkan Desa Wisata Yeh Pulu kepada masyarakat melalui promosi digital berbasis Live Virtual Tour menggunakan Zoom Meeting. Metode pelaksanaan meliputi observasi lokasi, penyusunan alur virtual tour dan storytelling, pelaksanaan tur virtual secara langsung, serta evaluasi melalui penyebaran kuesioner kepada peserta. Kegiatan ini diikuti oleh 216 peserta dari berbagai daerah. Hasil kuesioner menunjukkan bahwa 92% peserta menyatakan memperoleh pengetahuan baru mengenai potensi wisata dan sejarah Yeh Pulu, 89% peserta merasa puas terhadap pelaksanaan Live Virtual Tour, dan 78% peserta menyatakan tertarik untuk mengunjungi Desa Wisata Yeh Pulu secara langsung setelah mengikuti kegiatan. Temuan ini menunjukkan bahwa Live Virtual Tour dapat menjadi media promosi digital yang efektif, interaktif, dan berbiaya rendah dalam meningkatkan visibilitas destinasi serta mendorong minat kunjungan wisatawan ke Desa Wisata Yeh Pulu.
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.
Pembangunan Taman Wisata Eko-Kuliner di Daerah Aliran Sungai Badung untuk Mendukung Pariwisata Budaya di Kota Denpasar I Gusti Ketut Purnaya; Ni Luh Supartini; I Made Trisna Semara
Jurnal Kajian Bali (Journal of Bali Studies) Vol. 9 No. 1 (2019): WACANA KRITIS BUDAYA BALI
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JKB.2019.v09.i01.p04

Abstract

The river has a substantial contribution in our life. But in reality the quality of rivers in Indonesia is in a heavily polluted condition. Various river structuring efforts have been carried out such as maintaining cleanliness, managing the smooth running of water, and educating people not to throw garbage into the river. This article aims to identify potential and determine the design in developing the Badung River basin to support the development of cultural tourism in Denpasar City. The technique of collecting data uses non-participant observation, document study, and in-depth interviews. This article concludes that Sungai Badung has a variety of tourism potential that can be developed as a new tourist attraction. The concept of development by designing eco-culinary tourism parks combines the concepts of ‘eco-tourism’ and ‘culinary tourism’ in an effort to create sustainable tourism without damaging the river ecosystem.
Psychological Well-Being at Hospitality: Configuring the Antecedents and Outcomes from Millennials Perspectives I Gusti Ayu Putu Wita Indrayani; Ni Luh Supartini
Jurnal Ilmiah Manajemen & Bisnis Vol 10 No 2 (2025)
Publisher : Universitas Pendidikan Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38043/jimb.v10i2.6320

Abstract

This study provides a new perspective on the psychological well-being of millennial employees in the Bali hospitality industry by identifying its key predictors and assessing its impact on work and organizational engagement. The study employed explanatory sequential analysis of 153 millennial workers working in various star-rated hotels in Bali. The quantitative analysis with SmartPLS revealed that ambidextrous leadership (beta = 0.578, p < 0.001) and psychological capital (beta = 0.346, p < 0.001) significantly enhanced psychological well-being, while job satisfaction showed a negative effect (beta = -0.186, p < 0.05) and perceived organizational support showed no significant impact (p = 0.160). Furthermore, psychological well-being strongly predicted organizational engagement (beta = 0.760, p < 0.001) and work engagement (beta = 0.705, p < 0.001), with a greater influence on organizational engagement. This study contributes to the literature by demonstrating that psychological well-being exerts a stronger influence on organizational engagement than on work engagement, highlighting millennials’ deeper commitment to their organizations when their well-being is supported. These findings underscore the importance of psychological capital in fostering resilience and offering fresh insights to enhance organizational engagement. Unlike previous research, this study uniquely integrates ambidextrous leadership and psychological capital as primary drivers of psychological well-being, revealing their significant positive influence.
Pengaruh Kualitas Pelayanan Dan Kepuasan Pelanggan Terhadap Citra Restoran Di Demetri Ubud Agung Rizky Fedora Febrawan; I Putu Sabda Jayendra; Ni Luh Supartini
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 5 No. 3 (2026): Jurnal Pariwisata dan Bisnis Internasional
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v5i3.1369

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh kualitas pelayanan dan kepuasan pelanggan secara parsial dan simultan terhadap citra restoran. Lokasi penelitian ini Demetri Ubud. Sampel yang digunakan dalam penelitian ini sebanyak 80 responden. Teknik analisis data yang digunakan dalam penelitian ini adalah Uji Asumsi Klasik, Anaisis Regresi Linier Berganda, Uji Koefisien Determinasi, Uji F dan Uji t. Dari hasil penelitian dapat dilihat bahwa kualitas pelayanan berpengaruh positif signifikan terhadap citra restoran, kepuasan pelanggan berpengaruh positif signifikan terhadap citra restoran, dan secara simultan kualitas pelayanan dan kepuasan pelanggan berpengaruh signfikan terhadap citra restoran. Besarnya pengaruh kualitas pelayanan dan kepuasan pelanggan terhadap citra restoran adalah 63%. Saran yang dapat diberikan peneliti adalah kualitas pelayanan, melakukan inovasi pada teknik masak dan menggunakan bahan baku yang berkualitas agar dapat membuat makanan dan minuman dengan cita rasa yang lebih enak dan melakukan inovasi pada teknik masak dan menggunakan bahan baku yang berkualitas agar dapat membuat makanan dan minuman dengan cita rasa yang lebih enak.
Analisis Kualitas Pelayanan Waiter Dalam Meningkatkan Kepuasan Tamu Di Pool Bar Bali Beach Hotel, The Heritage Collection & The Meru Sanur I Putu Erik Eriska; Ni Luh Supartini
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 5 No. 3 (2026): Jurnal Pariwisata dan Bisnis Internasional
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v5i3.1443

Abstract

Penelitian ini bertujuan untuk menganalisis kualitas pelayanan waiter dalam meningkatkan kepuasan tamu di Pool Bar Bali Beach Hotel, the Heritage Collection & The Meru Sanur. Kualitas pelayanan menjadi faktor penting dalam industri perhotelan karena berpengaruh langsung terhadap tingkat kepuasan tamu. Pool Bar sebagai salah satu fasilitas unggulan hotel memiliki peran strategis dalam menciptakan kesan positif terhadap layanan Food & Beverage Service. Penelitian ini menggunakan pendekatan deskriptif kualitatif dengan pengumpulan data melalui observasi, wawancara, dan dokumentasi terkait standar operasional pelayanan waiter. Hasil penelitian menunjukkan bahwa kualitas pelayanan waiter meliputi bukti fisik (tangibility), keandalan (reliability), daya tanggap (responsiveness), jaminan (assurance), dan perhatian (empathy) mampu memberikan kepuasan yang baik kepada tamu. Secara umum, tamu merasa puas dengan pelayanan yang diberikan, meskipun masih terdapat beberapa aspek yang perlu ditingkatkan, terutama konsistensi pelayanan pada saat jam sibuk dan peningkatan keterampilan komunikasi berbahasa asing. Penelitian ini menyimpulkan bahwa peningkatan kualitas pelayanan waiter berdampak terhadap kepuasan tamu dan menjamin pelatihan berkelanjutan, evaluasi rutin, serta penguatan kerja tim untuk mempertahankan dan meningkatkan mutu pelayanan di Pool Bar.
Co-Authors Aditya, I Wayan Putra Agung Rizky Fedora Febrawan 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 Dika Pranadwipa Koeswiryono, Dika Pranadwipa Firman Sinaga Helena , Brigitta I Gusti Ayu Melistyari Dewi 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 Putu Erik Eriska 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 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 Putu Sabda Jayendra Semara, I Made Trisna Sophea Tiur Cahyani Kusmanto Marpaung Suadnyana, I Wayan Sudjana, I Made Sulasmini, Ni Made Suwintari, I Gusti Ayu Eka Syahputra , Bryan Herly Yani, Ni Wayan Mega Sari Apri