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All Journal Jurnal Penelitian dan Evaluasi Pendidikan Journal of Indonesian Tourism and Development Studies Warmadewa Management and Business Journal (WMBJ) Jurnal Bali Membangun Bali Wacana Ekonomi : Jurnal Ekonomi, Bisnis dan Akuntansi Journal of Tourism Economics and Policy International Journal of Science and Society (IJSOC) International Journal of Green Tourism Research and Applications Journal of Commerce Management and Tourism Studies Komunita: Jurnal Pengabdian dan Pemberdayaan Masyarakat Journal of Education, Social & Communication Studies Kajian Pendidikan, Seni, Budaya, Sosial dan Lingkungan
I Wayan Basi Arjana, I Wayan Basi
Politeknik Negeri Bali
Agriculture, Biological Sciences & Forestry Arts Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences Transportation Other

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Visitors’ brand awareness toward Pohsanten Tourist Village Arjana, I Wayan Basi; Ernawati, Ni Made; I Putu Budiarta; Voda , Mihai
International Journal of Green Tourism Research and Applications Vol. 4 No. 1 (2022): June 2022
Publisher : Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/ijogtra.v4i1.23-29

Abstract

This study is to determine the level of brand awareness of visitors consisting of top of mind, brand recall, brand recognition and unaware of brand at Pohsanten Tourist Village in Jembrana Regency, Bali, Indonesia. Data were collected by using a questionnaire distributed to visitors to the tourist village of Pohsanten using accidental compenience sampling to 60 respondents. The collected data were analyzed descriptively and quantitatively with frequency. From the results of the analysis it can be concluded that the Pohsanten Tourist Village have reached the Top of Mind in the minds of the respondents. This means that the Pohsanten Tourist Village brand is quite popular in the minds of visitors as one of the tourist villages in Jembrana Regency.
Human resource development for rural tourism: a green tourism approach Ernawati , Ni Made; Arjana, I Wayan Basi; Puspita, Ni Putu Lianda Ayu; Voda, Mihai; Hazra, Samrat
International Journal of Green Tourism Research and Applications Vol. 4 No. 2 (2022): December 2022
Publisher : Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/ijogtra.v4i2.50-57

Abstract

This study aimed to analyze the current human resource (HR) condition in more established tourist villages in Bali, Indonesia, as well as developing a human resource development model that could assist the villages in developing HR for tourism. The research is a qualitative study using 2 sample groups the Community-based Tourism (CBT) management in 5 developed CBT villages in Bali, and the Academics who conducted community services in the villages. The results show that the human resources available are in various stages depend on the phase and the maturity of the CBT village. The 7 training modes suggested in the model could be carried out as a standalone or combined training methods as required that could be carried out by some parties. For a maximum result, these parties that assist villages should work in synergy to contribute in developing rural tourism. The green HR requirement revolves around understanding and practicing ‘green’ in daily life as well as at workplace and profession aiming for achieving the ultimate goal of making the Earth as a safe living place for many generations to come. It is expected that the results of the study could assist villages in developing rural tourism and be used as a reference for personals and officials conducting community service in villages.
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

Abstract

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

Abstract

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.
Sinergi Akademisi, Pokdarwis, dan Komunitas Pecinta Sungai dalam Pemetaan Potensi Wisata Tukad Lilaulangun Nova, Muhamad; Budiasa, I Made; Arjana, I Wayan Basi; Widhari, Cokorda Istri Sri
KOMUNITA: Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 5 No 2 (2026): Mei
Publisher : PELITA NUSA TENGGARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60004/komunita.v5i2.638

Abstract

Kesiman Village has an urban tourism potential that can attract visitors to enjoy recreational activities with their families. This tourism potential is located at Tukad Lilaulangun Kebonkori, situated behind the Kebonkuri Lukluk community hall (balai banjar). Tukad Lilaulangun is currently being developed as a regional icon by the Kesiman Village administration. However, based on initial observations and preliminary interviews, it was identified that Tukad Lilaulangun does not yet have a fixed agenda or tourism attractions that can draw both local and international tourists to visit. On the other hand, community education regarding the importance of maintaining river cleanliness and sustainability remains insufficient. Therefore, technological integration is needed to deliver environmental campaigns effectively to people across generations. In response to these challenges, the Department of Tourism at Bali State Polytechnic contributed through a community service program aimed at mapping the area’s tourism potential. This program was carried out in several stages, including socialization, digital marketing training, tourism potential mapping, and focus group discussions. The methods applied involved outreach activities, face-to-face material delivery, and direct practical implementation. Three activities were successfully conducted, resulting in an average partner satisfaction score of 3.22 (satisfied) in the preparation stage, 3.30 (very satisfied) during implementation, and 3.21 (satisfied) in the evaluation stage. These results indicate a strong alignment between the partner’s challenges and the solutions that have been implemented.
Co-Authors Cokorda Istri Sri Widhari Damayanti, Ida Ayu Kade Werdika Drs. I Wayan Mudana,M.Si. . Ernawati , Ni Made Hardika, N S Hazra, Samrat I Gede Mudana I Gusti Ngurah Sanjaya I Ketut Surata I Made Budiasa I Made Darma Oka, I Made Darma I Made Suarta I Nyoman Kanca I Nyoman Meirejeki I Putu Budiarta I Wayan Sunarsa, I Wayan Kasiani, Kasiani Mastiani Nadra, Nyoman Muhamad Nova, Muhamad Ni Ketut Sekarti Ni Made Ernawati, Ni Made Ni Putu Lianda Ayu Puspita Ni Wayan Sadiyani Pemayun, I Dewa Gede Ari Pugra, I Wayan Putra Yudistira, Cokorda Gede Ratri Paramita Sagitarini, Luh Linna Sanjiwani, I Gusti Agung Mirah Setena , Made Setena, Made Sitawati, Anak Agung Raka Suardani, Made Suarja, I Ketut Sudarta, I Gede Sumawidari, Ida Ayu Ketut Swabawa, A. Agung Putu Swabawa, Anak Agung Putu Voda , Mihai Voda, Mihai Wiryani, Ni Nyoman Sri