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MODEL AUTHENTIC SELF-ASSESSMENT DALAM PENGEMBANGAN EMPLOYABILITY SKILLS MAHASISWA PENDIDIKAN TINGGI VOKASI Suarta, I Made; Hardika, Nyoman Sentosa; Sanjaya, I Gusti Ngurah; Arjana, I Wayan Basi
Jurnal Penelitian dan Evaluasi Pendidikan Vol. 19 No. 1 (2015)
Publisher : Graduate School, Universitas Negeri Yogyakarta in cooperation with Himpunan Evaluasi Pendidikan Indonesia (HEPI) Yogyakarta

Tujuan penelitian ini adalah mengembangkan perangkat penilaian guna mengevaluasi capaian employability skills yang diintegrasikan dalam pembelajaran aplikasi basis data. Model penilaian yang dikembangkan merupakan kombinasi dari penilaian diri sendiri dan penilaian otentik, diusulkan dengan sebutan model authentic self-assessment. Langkah-langkah pengembangan model authentic self-assessment meliputi penentuan standar, penentuan tugas otentik, pembuatan kriteria, dan pembuatan rubrik. Hasil pengembangan perangkat penilaian terdiri atas: (1) model penilaian kemampuan pemecahan masalah; (2) model penilaian kemampuan mengelola diri sendiri; dan (3) model penilaian capaian pembelajaran aplikasi basis data. Model ini dapat digunakan untuk menilai aspek kognitif, afektif, dan psikomotorik. Hasil uji coba meng-indikasikan capaian kemampuan pemecahan masalah dan kemampuan mengelola diri termasuk kategori baik, serta kompetensi merancang aplikasi basis data secara konseptual dan logikal termasuk kategori tinggi. Model ini juga telah memenuhi prinsip-prinsip dasar penilaian, yakni prinsip validitas, prinsip reliabilitas, terfokus pada kompetensi, komprehensif, prinsip objektivitas, dan prinsip mendidik.Kata kunci: penilaian otentik, penilaian diri, keterampilan pemecahan masalah, keterampilan mengelola diri, pendidikan vokasi______________________________________________________________AUTHENTIC SELF-ASSESSMENT MODEL FOR DEVELOPING EMPLOYABILITY SKILLS STUDENT IN HIGHER VOCATIONAL EDUCATIONAbstract The purpose of this research is to develop assessment tools to evaluate achievement of employability skills which are integrated in the learning database applications. The assessment model developed is a combination of self-assessment and authentic assessment, proposed as models of authentic self-assessment. The steps of developing authentic self-assessment models include: identifying the standards, selecting an authentic task, identifying the criteria for the task, and creating the rubric. The results of development assessment tools include: (1) problem solving skills assessment model, (2) self-management skills assessment model, and (3) competence database applications assessment model. This model can be used to assess the cognitive, affective, and psychomotor achievement. The results indicate: achievement of problem solving and self-management ability was in good category, and competencies in designing conceptual and logical database was in high category. This model also has met the basic principles of assessment, i.e.: validity, reliability, focused on competencies, comprehen-sive, objectivity, and the principle of educating.Keywords: authentic assessment, self-assessment, problem solving skills, self-management skills, vocational education

Developing Ekasari as a Sustainable Tourism Village Ernawati, Ni Made; Sanjiwani, I Gusti Agung Mirah; Arjana, I Wayan Basi; Mudana, I Gede
Bali Membangun Bali: Jurnal Bappeda Litbang Vol 5 No 1 (2024): April 2024
Publisher : Badan Riset dan Inovasi Daerah Provinsi Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51172/jbmb.v5i1.334

Purpose: Ekasari Tourism Village in Melaya District, Jembrana Regency, has potential to conduct sustainable tourism. This research is to increase public understanding about sustainable tourism, to improve the ability of village managers in implementing a financial recording system, and to increase the application of digital marketing to managers of the Ekasari Tourism Village. Research methods: This qualitative research is an applied research, with data collection techniques in the form of participant-observation, interviews, and document study. The data found was then analyzed using interactive techniques consisting of data reduction, presentation, and conclusion. Results and discussion: The service activities and this research went well, marked by an increase in participants' understanding of the importance of sustainable tourism in the village as well as an increase in digital marketing skills and the use of financial recording systems. Implication: This research directly has a positive impact on participants, especially village managers and Pokdarwis in operational activities and efforts to develop the village towards a sustainable tourism village.

La Brisa Sunday market: A vibrant fusion of Balinese tradition, sustainability, and global trends in tourism experiences Arjana, I Wayan Basi; Mudana, I Wayan; Gede Putra Yudistira, Cokorda; Kasiani, Kasiani
Kajian Pendidikan, Seni, Budaya, Sosial dan Lingkungan Vol. 2 No. 1 (2025): March 2025
Publisher : Yayasan Mitra Persada Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58881/kpsbsl.v2i1.93

La Brisa was launched in 2017 in Canggu, Bali. However, the place has gained popularity due to the beachside setup. Among the attractions which open its doors to guests is the namely La Brisa Sunday Market with multicultural shops and the social area where guests meet while strolling the area with the eco-friendly products and goods, world-class cuisine, and handmade products offered at the market. Thus, how La Brisa enchant diversification, Innovation, and sustainable development to encourage local people business and interpenetration between cultures? In this paper the author is looking at why the location is a favorite amongst visitors and how it manages to make the Balinese culture relevant to the international market while at the same time creating a unique theme that both is meaningful and enjoyable. For this research, observations of the market were conducted, the authors conducted interviews with vendors, visitors, and La Brisa employees to gain first-hand experience, and they collected articles from online sources and populated a database from the market. Our interviews gave information about participant demographics, their purpose of coming to the market, as well as their perception towards it, while field trips gave a live perspective on the actual happening of the market environment. La Brisa Sunday Market can be ‘an exemplification of a successful neighborhood project that had purchased the good representation of people.’ In essence, La Brisa Sunday Market exemplifies how community, business, and culture can coexist harmoniously, offering a model for sustainable and inclusive neighborhood projects.

Konsep Tri Hita Karana dan sapta pesona pada desa wisata Penglipuran Budiarta, I Putu; Meirejeki, I Nyoman; Putra Yudistira, Cokorda Gede; Kanca, I Nyoman; Arjana, I Wayan Basi
Kajian Pendidikan, Seni, Budaya, Sosial dan Lingkungan Vol. 1 No. 1 (2024): March 2024
Publisher : Yayasan Mitra Persada Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58881/kpsbsl.v1i1.5

The aim of this research is to review the tourist village of Penglipuran based on the theory of tourist destination. Penglipuran village is famous as one of the tourist destinations in Bali because of its society, which still preserves its traditional culture in its daily lives. The architecture of buildings and land processing still follows the concept of Tri Hita Karana, the philosophy of Balinese society regarding the balance of relations between God, humans, and their environment. Penglipuran Village succeeded in building tourism that benefited all of their communities without losing their culture and traditions. Penglipuran Village is one of the traditional villages in Bali that still maintains local wisdom until now. One of the local wisdom in Penglipuran village is the arrangement of a community spatial pattern that takes the Tri Mandala concept by dividing the roots into three zones. They are the main zone, middle, and Nista. Customs, values of mutual cooperation and kinship, as well as the local wisdom of the local community are based on the concept of Tri Hita Karana. The research method that we use is a qualitative method and a quantitative method to find bright spots from the papers that we made. The findings show that the tourist village of Penglipuran has already met the criteria as a tourist village destination and also meets the concept of Tri Hita Karana.

Bhumi Sangtu Ubud Bali: A Sustainable Guest House Development Globally Oriented Locally Contextualized Wiryani, Ni Nyoman Sri; Ernawati, Ni Made; Oka, I Made Darma; Arjana, I Wayan Basi
International Journal of Science and Society Vol 7 No 3 (2025): International Journal of Science and Society (IJSOC)
Publisher : GoAcademica Research & Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54783/ijsoc.v7i3.1484

This article presents a sustainable boutique hotel development located in Ubud, Bali, Indonesia. This boutique hotel marketed as Bhumi Sangtu Resort Ubud was built in 2023-2024. Given the many accommodations available and have mushroomed recently in Kedewatan village, Ubud, it is very important for this property to have its own value and uniqueness; implementing sustainable tourism values and principles is opted as a competitive advantage which is applied from the construction stage up to its operation. Data collection techniques used in this research included observation, documentation studies, and focus group discussions. The development of Bhumi Sangtu Resort Ubud used POAC management of planning, organizing, actuating and controlling, each stage of development integrating the concepts of sustainable tourism including three pillars of sustainability: economic, social-cultural, as well as environment. Pertinent to the guest house development, the controlling stage was carried out by monitoring the project throughout the development process, until few months after the guest house is launched.

Developing Ekasari as a Sustainable Tourism Village Ernawati, Ni Made; Sanjiwani, I Gusti Agung Mirah; Arjana, I Wayan Basi; Mudana, I Gede
Bali Membangun Bali: Jurnal Bappeda Litbang Vol 5 No 1 (2024): April 2024
Publisher : Badan Riset dan Inovasi Daerah Provinsi Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51172/jbmb.v5i1.334

Purpose: Ekasari Tourism Village in Melaya District, Jembrana Regency, has potential to conduct sustainable tourism. This research is to increase public understanding about sustainable tourism, to improve the ability of village managers in implementing a financial recording system, and to increase the application of digital marketing to managers of the Ekasari Tourism Village. Research methods: This qualitative research is an applied research, with data collection techniques in the form of participant-observation, interviews, and document study. The data found was then analyzed using interactive techniques consisting of data reduction, presentation, and conclusion. Results and discussion: The service activities and this research went well, marked by an increase in participants' understanding of the importance of sustainable tourism in the village as well as an increase in digital marketing skills and the use of financial recording systems. Implication: This research directly has a positive impact on participants, especially village managers and Pokdarwis in operational activities and efforts to develop the village towards a sustainable tourism village.

Traditional cuisine as a social symbol: A socio-cultural analysis of the collective identity of Indonesian society Nadra, Nyoman Mastiani; Sumawidari, Ida Ayu Ketut; Damayanti, Ida Ayu Kade Werdika; Arjana, I Wayan Basi
Journal of Commerce, Management, and Tourism Studies Vol. 4 No. 3 (2025): Dec 2025
Publisher : YAYASAN MITRA PERSADA NUSANTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58881/jcmts.v4i3.379

This study aims to explore the role of traditional culinary arts as a symbol of cultural identity and an instrument of Indonesian cultural diplomacy internationally. The research focuses on how regional cuisine reflects local values and community history, and is strategically used in cultural diplomacy through festivals, diaspora restaurants, and national programs such as Spice Up the World. A descriptive qualitative approach is used to analyze representations of traditional culinary arts in mass media, cultural policies, and digitalization practices. Data were obtained from academic literature, case studies (in Australia and Toronto), digital content such as culinary TikTok, and interactive media campaigns. The findings indicate that traditional cuisine not only strengthens ethnic identity and collective memory but also plays a role in shaping international perceptions of Indonesia. Digital media increases visibility but also brings challenges in the form of commodification and the narrowing of cultural meaning. Diaspora restaurants have proven effective as agents of gastrodiplomacy, while government programs enhance national branding through food. The study concludes that traditional cuisine is a strategic medium that bridges local and global values. If utilized holistically and sustainably, culinary can strengthen Indonesia's cultural image while opening up a more inclusive and competitive diplomatic space.

Tourist Accomodation: A Host-Tourist Matched for Batur Geotourism Ernawati, Ni Made; Arjana, I Wayan Basi; Sitawati, Anak Agung Raka
Journal of Indonesian Tourism and Development Studies Vol. 7 No. 2 (2019)
Publisher : Graduate School, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitode.2019.07.02.03

This article presents research results on tourist accommodation available in Batur geotourism: a host-tourist approach. It is developed based on a documentary study. There are four main studies on Batur conducted earlier which reports were assessed that are relevant to discover the match of tourist needs and the availability of tourist accommodation in Batur geotourism area. This qualitative research using secondary data which was conducted in an effort to find a solution to the issue of a short tourist stays in Batur. The assessment results show three matched types of accommodation that highly compatible between guest-accommodation available in Batur and tourists' needs for accommodation. These includes homestay covering basic and functional accommodation; moderate standard accommodation including the villa, guest house, and two/three-star hotel; and luxury accommodation inclusive tourist attractions comprising boutique hotel. This concludes that the short tourist stays in the area is not due to the unavailability of accommodation. Further assessment is required to discover the solution to the matter. The problems might lie on the lack of information and promotion or the limited tourist attractions and activities available in Batur; that require further action from the management of Batur tourism as well as the government of Bangli Regency to address the issue. It is expected that these study results could be used as a reference by Batur geotourism management to further develop the area. Keywords: Accommodation, Community-based tourism, Geotourism, Geotourism products, Geotourists, tourist stays.

Sustainable Culinary Tourism in Ubud, Bali: Preserving Traditional Balinese Food Heritage while Supporting Tourism Growth Suardani, Made; Meirejeki, I Nyoman; Sagitarini, Luh Linna; Sudarta, I Gede; Arjana, I Wayan Basi
Journal of Tourism Economics and Policy Vol. 6 No. 1 (2026): Journal of Tourism Economics and Policy (January - March 2026) - In Progress
Publisher : PT Keberlanjutan Strategis Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38142/jtep.v6i1.1883

Sustainable tourism has increasingly emphasized the importance of balancing economic development with cultural preservation. Within this framework, culinary tourism has emerged as a strategic tool for enhancing destination attractiveness while maintaining local identity. This study aims to examine the role of sustainable culinary tourism in preserving traditional Balinese food heritage while supporting tourism growth in Ubud, Bali. A qualitative case study approach was employed, involving in-depth interviews with restaurant owners, local chefs, cooking class instructors, and tourism practitioners, complemented by observations and document analysis. The findings reveal that sustainable culinary tourism contributes significantly to the preservation of traditional recipes, cooking techniques, and the use of local ingredients. Culinary tourism activities, particularly traditional restaurants and cooking classes, function as mechanisms for transmitting culinary knowledge and strengthening cultural authenticity. Furthermore, culinary tourism enhances destination competitiveness, increases tourist attraction, and supports local economic development. Local community involvement was identified as a critical factor in ensuring sustainability, as community members serve as custodians of traditional culinary knowledge. However, challenges related to commercialization and adaptation to tourist preferences may threaten authenticity if not properly managed. This study concludes that sustainable culinary tourism provides an integrated model for balancing cultural preservation and tourism growth. The findings contribute to sustainable tourism and culinary tourism literature by demonstrating the dual role of culinary tourism in cultural sustainability and economic development. Practical implications are provided for policymakers, tourism practitioners, and local communities to strengthen sustainable culinary tourism strategies in cultural destinations.

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