Article Per Year (5 Year)
p-Index From 2021 - 2026
7.323
P-Index
This Author published in this journals
All Journal Jurnal Kajian Bali WARTA Religious: Jurnal Studi Agama-Agama dan Lintas Budaya Aksara Jurnal Kajian Bahasa, Sastra dan Pengajaran (KIBASP) JURNAL KEPARIWISATAAN LINGUISTIK : Jurnal Bahasa dan Sastra Widyadari : Jurnal Pendidikan Jurnal Kepariwisataan dan Hospitalitas Jurnal Manajemen Perhotelan dan Pariwisata Community Empowerment Jurnal Kajian Pariwisata Widyadari : Jurnal Pendidikan Aptekmas : Jurnal Pengabdian Kepada Masyarakat Al-MIKRAJ: Jurnal studi Islam dan Humaniora JASL - Journal of Applied Studies in Language Jurnal Ekonomi Manajemen Akuntansi Keuangan Bisnis Digital Jurnal Ilmiah Pariwisata dan Bisnis Gema Wisata Jurnal Riset Rumpun Ilmu Bahasa (JURRIBAH) Yavana Bhasha: Journal of English Language Education Pariwisata Budaya: Jurnal Ilmiah Pariwisata Agama dan Budaya Innovative: Journal Of Social Science Research Journal of Business on Hospitality and Tourism Kegiatan Positif : Jurnal Hasil Karya Pengabdian Masyarakat Transformasi Masyarakat : Jurnal Inovasi Sosial dan Pengabdian E-Amal: Jurnal Pengabdian Kepada Masyarakat Pelayanan Unggulan: Jurnal Pengabdian Masyarakat Terapan Konstruktivisme : Jurnal Pendidikan dan Pembelajaran Abdi Wisata: Jurnal Pengabdian Kepada Masyarakat Alamtana BJHTCR Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan Aksara Jurnal Pendidikan dan Sosial Humaniora Aksara Jurnal Pengabdian Masyarakat Indonesia
Kadek Ayu Ekasani
Institut Pariwisata Dan Bisnis Internasional
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Transportation Veterinary Other

Published : 65 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 65 Documents
Search

 3   4   5   6   7 
The subak lexicon based on local wisdom as the development of educational tourism promotion in the Subak Teba Majalangu, Kesiman Kertalangu Village, Bali Ekasani, Kadek Ayu; Lestari, Denok; Sudarsana, Cokorda Istri Sri Apriyani; Mirayanti, Ni Luh Diah
Journal of Applied Studies in Language Vol. 6 No. 2 (2022): Dec. 2022
Publisher : Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/jasl.v6i2.563

Abstract

The Subak Teba Majalangu Kesiman Kertalangu Village is intended for the community and introduces nature-based education. The concept of educational tourism itself is focused on nature tourism, namely agriculture where the activities will be more emphasized how to plow, hoe, make seeds, plant rice, fertilize, harvest, and other agricultural activities. The purpose of this study was to create a mapping of the lexicon containing local wisdom in the Subak Teba Majalangu. This research has an urgency to support the preservation of regional culture, as well as preserve regional languages as the cultural wealth of the archipelago. The qualitative method with an anthropological approach was used in this research. The data will be collected through interviews with selected informants, do observation, then make an analysis based on domains, and present using tables and images. The result of this research is there are five groups of Subak, which are the group of tillage tools, weed controller, various kinds of sickles, treating and monitoring tools, and harvest tools. Those tools have their functions and purposes to help farmers starting from tilling the land, planting, and tending until harvesting. Although some of the tools are no longer used by the farmer, this research can be used to preserve the Balinese culture especially the lexicon of Subak, the Balinese traditional irrigation system
Dampak Proses Rekrutmen, Orientasi dan Penempatan Kerja Terhadap Kelancaran Operasional di Bintang Bungalow Pratiwi, Ni Made Niktya; Aprinica, Ni Putu Isha; Ekasani, Kadek Ayu
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 2 (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.v2i2.340

Abstract

Karyawan merupakan asset bagi perusahaan karena karyawan merupakan sumber daya manusia yang penting dalam menjalankan aktivitas operasional perusahaan. Sejalan dengan hal tersebut maka Langkah awal yang paling penting dilakukan perusahaan untuk memperoleh sumber daya manusia yang berkualitas adalah dari proses rekrutmen, orientasi dan penempatan kerja yang sesuai dan objektif. penelitian ini bertujusn untuk megetahui bagaimana pengaruh proses rekrutmen,orientasi dan penempatan kerja terhadap kelancaran operasioal di bintang bungalow. dengan Pelaksanaan proses rekrutmen, pemberin orientasi dan penempatan kerja yang baik dan benar maka dapat dipastikan operasional perusahaan akan berjalan dengan lancar tanpa kendala yang berarti. Jenis penelitian yang digunakan untuk menganalisa dampak proses rekrutmen,orientasi dan penempatan kerja terhadap kelancaran operasional di bintang bungalow adalah penelitian deskriptif dengan menggunakan pendekatan kualitatif, penelitian ini bertujusn untuk megetahui bagaimana dampak proses rekrutmen,orientasi dan penempatan kerja terhadap kelancaran operasioal di bintang bungalow. Dengan menggunakan Teknik observasi,wawancara,dokumentasi dan Teknik penentuan informan pada Teknik pengumpulan data maka penelitian kualitatif lebih tepat digunakan agar lebih mendalam Analisa dari kegiatan yang terjadi. Hasil penelitian mengenai dampak proses rekrutmen,orientasi dan penempatan kerja terhadap kelancaran operasional di bintang bungalow secara garis besar ketiga variable proses tersebut belum diterapkan dengan baik oleh Bintang Bungalow sehingga banyak menemukan kendala dalam menjalankan operasional perusahaan. Employees are assets for the company because employees are important human resources in carrying out the company's operational activities. In line with this, the most important initial step taken by the company to obtain quality human resources is from the recruitment process, orientation and work placement that is appropriate and objective. This study aims to find out how the influence of the recruitment process, orientation and work placement on the smooth operation of Bintang Bungalow. With the implementation of a good and correct recruitment, orientation and work placement process, it is certain that the company's operations will run smoothly without significant obstacles. The type of research used to analyze the impact of the recruitment process, orientation and work placement on the smooth operation of the Bintang Bungalow is a descriptive study using a qualitative approach, this study aims to find out how the impact of the recruitment, orientation and work placement process on the smooth operation of the Bintang Bungalow. By using observation, interview, documentation and informant determination techniques in data collection techniques, qualitative research is more appropriate to use for a more in-depth analysis of the activities that occur. The results of the research on the impact of the recruitment, orientation and work placement process on the smooth operation of Bintang Bungalow, broadly speaking, the three process variables have not been implemented properly by Bintang Bungalow so that they find many obstacles in running the company's operations.
Penerapan Standar Operasional Prosedur Pelayanan Pramusaji Paramitha, I Gusti Ayu Cintya; Ekasani, Kadek Ayu
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 4 (2024): Jurnal Ilmiah Pariwisata dan Bisnis April 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i4.761

Abstract

Sarana tempat tinggal bagi wisatawan yang biasa ditawarkan oleh pengusaha disebut dengan Hotel. Setiap hotel yang beroperasi pastinya akan memiliki suatu standar dalam menjalankan kegiatan usahanya yang disebut dengan Standar Operasional Prosedur dengan tujuan aagar setiap pelayanan yang diberikan oleh hotel berjalan dengan lancar, efektif, dan efisien. Standar Operasional Prosedur merupakan sebuah acuan atau pedoman yang digunakan oleh manajemen dalam menaksanakan jobdesc ataupun tugas agar sesuai dengan fungsinya. Dalam penelitian ini penulis ingin mengetahui bagaimana Standar Operasional Prosedur yang telah dijalankan oleh The Grand Hotel Mackinac Island dengan menggunakan analisis hasil dokumentasi dan observasi di lapangan yang diperoleh. Penelitian ini menggunakan tehnik analisis deskriptif kualitatif dan menggunakan teknik pengumpulan data seperti observasi, dan wawancara dari hasil observasi dimana penerapan standar operasional prosedur yang ada di The Grand Hotel Mackinac island masih belum memenuhi teori yang berlaku, dan pada prinsipnya penerapan standar operasional pada the grand hotel tidak sesuai dengan standar operasional yang telah ditetapkan, yaitu dimana para pramusaji masih melewatkan beberapa standar operasional yang ada atau yang telah ditetapkan oleh manajemen. The accommodation facilities for tourists that are usually offered by employers are called hotels. Every hotel that operates will certainly have a standard in carrying out its business activities which is called Standard Operating Procedures with the aim that every service provided by the hotel runs smoothly, effectively and efficiently. Standard Operating Procedures are a reference or guideline used by management in carrying out job descriptions or tasks to suit their functions. In this study the authors wanted to find out how the Standard Operating Procedures had been carried out by The Grand Hotel Mackinac Island by using an analysis of the results of documentation and field observations obtained. This study uses qualitative descriptive analysis techniques and uses data collection techniques such as observation and interviews from the results of observations where the application of standard operating procedures at The Grand Hotel Mackinac Island still does not meet the applicable theory, and in principle the application of standard operating procedures at the Grand Hotel not in accordance with predetermined operational standards, namely where the waiters still miss some of the existing operational standards or those set by management.
Analisis Penerapan Hygiene dan Sanitasi Sinaga, Hotmauli; Ekasani, Kadek Ayu
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 4 (2024): Jurnal Ilmiah Pariwisata dan Bisnis April 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i4.766

Abstract

Usaha menjaga kesehatan dan kebersihan lingkungan pada hotel adalah suatu cara yang diterapkan untuk menjaga area hotel dengan cara pengamatan dan pengawasan kebersihan terhadap lingkungan. Food and beverage department adalah fasilitas untuk memasak makanan bagi tamu hotel, namun di dalam operasional sebuah hotel dapur sangat memegang peranan penting, karena tugas utama dari bagian dapur adalah tempat pengelohan makanan dan minuman. Penelitian ini bertujuan untuk mengetahui penerapan Hygiene dan Sanitasi di Stuja Coffee Bali, dan mengetahui standar operasional prosedur (SOP) sudah dilaksanakan sesuai dengan pedoman dari Stuja Coffee Bali. Metode yang digunakan dalam penelitian ini adalah metode kualitatif, dengan teknik pengumpulan data dokumentasi dan wawancara terstruktur dengan Manager of Human Resource Development. Data yang dikumpulkan dianalisis dengan teknik analisis data deskriptif kualitatif. Hasil dari penelitian ini menunjukkan: (1). Dalam penerapan personal hygiene, yang diterapkan belum memenuhi standar, hal ini disebabkan oleh karyawan dapur yang kurang memperhatikan serta kurang adanya kepedulian terhadap kebersihan dan kesehatan diri sebagai seorang juru masak. (2). Dalam penerapan SOP hygiene dan sanitasi makanan yang diterapkan belum memenuhi standar. Hal ini disebabkan karena karyawan dapur yang kurang memperhatikan dalam penyimpanan bahan makanan kurang maksimal yang digunakan setiap hari. The effort to maintain the health and cleanliness of the environment at the hotel is a method that is applied to protect the hotel area by observing and monitoring the cleanliness of the environment. The Food and Beverage Department is a facility for cooking food for hotel guests, but in the operation of a hotel, the kitchen plays an important role, because the main task of the kitchen is to process food and drinks. The purpose of this study was to determine the implementation of Hygiene and Sanitation at Stuja Coffee Bali, and to find out that standard operating procedures (SOPs) had been carried out in accordance with the guidelines from Stuja Coffee Bali. The method used in this study is a qualitative method, using Documentation and Structured Interview data collection techniques. The type of data collected is interview data with the Manager of Human Resource Development and photos of SOP Hygiene and Sanitation implementation activities. The data collected was analyzed using qualitative descriptive data analysis techniques. The results of this research show: (1). In the application of personal hygiene, what is applied does not meet the standards, this is caused by kitchen employees who pay less attention and lack concern for personal hygiene and health as a cook. (2). In implementing the SOP hygiene and food sanitation that is applied does not meet the standards. This is because kitchen employees do not pay enough attention to storing less-than-optimal food ingredients that are used every day.
Pengaruh Harga dan Pelayanan Terhadap Kepuasan Pelanggan Aditya, I Putu Angga; Ekasani, Kadek Ayu; Widhyadanta, I Gede Dirga Surya Arya
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 9 (2024): Jurnal Ilmiah Pariwisata dan Bisnis September 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i9.870

Abstract

Saat ini dunia sedang dilanda covid 19 dan telah menginfeksi lebih dari 1 juta orang di dunia. Covid 19 memberikan dampak yang sangat besar kepada seluruh sektor kehidupan di dunia. Terutama pada sektor pariwisata dalam mempertahankan keseharian, pihak perusahaan terus berusaha untuk menetapkan harga sehingga sesuai dengan kualitas produk serta memperhatikan pelayanan agar konsumen tetap berminat untuk datang berkunjung. Penelitian ini membahas tentang harga dan pelayanan terhadap kepuasan pelanggan di Seasalt Restaurant Alila Seminyak. Rumusan masalah dalam penelitian ini adalah: 1. Pengaruh harga dan pelayanan terhadap kepuasan pelanggan. 2. Pengaruh harga terhadap kepuasan pelanggan. 3.Pengaruh kepuasan kepada pelanggan penelitian yang memiliki tujuan dalam mengetahui pengaruh harga dan pelayanan di Seasalt Restoran Alila Seminyak. Metode penelitian yang digunakan metode pengumpulan data observasi. Wawancara. Quesioner. dan Dokumentasi dalam penelitian ini menggunakan 40 orang responden sebagai sample. Teknik pengambilan sampel dengan cara teknik non probability sampling. yaitu uji normalitas, uji multikoliniaritas, uji heteroskedastisitas uji regresi linier berganda dan uji f serta uji t. Dengan metode statistik SPSS berdasarkan hasil yang diperoleh bahwa harga dan pelayanan berpengaruh simultan terhadap kepuasan pelanggan secara signifikan. Currently, the world is hit by COVID-19 and has infected more than one million people worldwide. Covid-19 has had a huge impact on all sectors of life around the world. especially in the tourism sector. In maintaining its business, the company tries to set prices to match product quality and pay attention to service quality so that consumers are still interested in visiting. This study discusses price and service on customer satisfaction at Seasalt Restaurant Alila Seminyak. The problem formulation of this research is as follows: 1. How is the effect of price and service on customer satisfaction. 2. How is the effect of price on customer satisfaction. 3.The influence of service on customer satisfaction. This study aims to determine how much influence price and service have on customer satisfaction at Seasalt Alila Seminyak Restaurant. This study used a sample of 40 respondents. The sampling technique used to. Determinate the sample used in this study used a non- probability sampling technique, namely accidental sampling. Then quantitative analysis was carried out, including: validity test, reliability test, classical assumption test (normality test, multicollinearity test, and heteroscedasticity test), multiple linear regression test, F test, and t test. Based on the results of data analysis shows thats, price and service simultaneously have a significant effect on customer satisfaction price has a significant effect on customer satisfaction.
Strategi Penerjemahan Menu Makanan Restoran dalam Menarik Wisatawan Asing: Analisis Linguistik Kadek Ayu Ekasani; Ida Ayu Gayatri Kesumayathi
Jurnal Riset Rumpun Ilmu Bahasa Vol. 4 No. 1 (2025): April : Jurnal Riset Rumpun Ilmu Bahasa (JURRIBAH)
Publisher : Pusat riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jurribah.v4i1.4337

Abstract

Restaurant menu translation plays a vital role in attracting international tourists and expanding the culinary market of a region. This study aims to analyze restaurant menu translation strategies using a descriptive qualitative approach. Data were collected through observation, interviews, and document analysis of translated menus. The findings indicate that description, adaptation, and amplification are the most commonly used strategies to improve the readability and appeal of menus in the target language. These strategies help bridge linguistic and cultural differences, making it easier for tourists to understand the content of the menu. However, translation errors were still found and may lead to misunderstandings and decrease the attractiveness of certain dishes.In addition to qualitative analysis, a survey was conducted involving 50 foreign tourists in tourist areas to gain insight into their perceptions of menu translations. The survey results revealed that 80% of respondents found the menu translations clear, although 20% still encountered confusion with some terms. Moreover, 75% stated that appealing menu descriptions increased their interest in trying local dishes. Regarding language preferences, 60% of respondents preferred menus that included original dish names with English descriptions, while 40% favored full English translations. Some tourists also suggested including more detailed information, such as spiciness levels and main ingredients.Overall, effective menu translation not only enhances the culinary experience of tourists but also strengthens a restaurant's competitiveness and supports the promotion of local cuisine in the global market.
PERSEPSI WISATAWAN TERHADAP WISATA SPIRITUAL MELUKAT DI TAMAN BEJI SAMUAN, BALI Ekasani, Kadek Ayu; Ni Made Ayu Natih Widhiarini; Agung Rizky Fedora Febrawan
Jurnal Pariwisata Budaya: Jurnal Ilmiah Pariwisata Agama dan Budaya Vol 9 No 1 (2024): Volume 9 No 1
Publisher : UHN IGB Sugriwa Denpasar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25078/pariwisata.v9i1.3443

Abstract

Melukat is a ceremony to purify and cleanse the bad and dirty nature that exists in every human being. Melukat is a Balinese Hindu tradition that has been passed down from generation to generation and is still practiced today. In addition, Melukat is also said to be a "Healing" activity to relieve stress, depression, and emotions, and gain peace of mind. The purpose of this research is to find out tourists' perceptions of melukat spiritual tourism activities in Taman Beji Samuan, both in terms of satisfaction, impressions, and benefits from spiritual values, safety, comfort, and so on. The method used in this research is qualitative. Data collection techniques were carried out with two events, namely participatory observation and interviews with ten tourists who Melukat at Taman Beji Samuan and also two resource persons who are managers at Taman Beji Samuan who have worked for decades in that place. The data analysis technique used is a qualitative descriptive analysis technique, namely the results of interviews and observations collected about tourist perceptions are interpreted as descriptively qualitative. The result of this research is the identification of Tourist Perceptions of Melukat Spiritual Tourism at Beji Samuan Park and providing information for tourists about the procession in Melukat activities so that tourists can understand Melukat activities at Taman Beji Samuan. Tourists' perception of facilities and accessibilities is still lacking because facilities such as places to eat are not widely available, and road access to the location is steep and climbing, making tourists tired. For this reason, more attention is needed from the village government and managers towards these shortcomings so that they can be corrected and increase the number of tourist visits.
Ketertarikan Wisatawan Gen Z Terhadap Video Trendi Melalui Aplikasi Tiktok dalam Peningkatan Kunjungan Ke Bukit Trunyan, Bali Regita, Gde Made Nugraha; Saputra, Nyoman Wibawa; Giri, I Dewa Gede Yodya Anggara; Ekasani, Kadek Ayu
Jurnal Ilmiah Ilmu Pariwisata Vol 6 No 2 (2024): Jurnal Kajian Pariwisata
Publisher : LPPM STP ARS Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51977/jiip.v6i2.1794

Abstract

Pariwisata yang sedang dibangun dan dikembangkan oleh pemerintah Bali diantaranya adalah desa wisata. TikTok memanfaatkan algoritma yang canggih untuk menampilkan video yang disesuaikan dengan preferensi dan minat penggunanya, membuatnya sangat adiktif dan mampu mempertahankan engagement pengguna. Tujuan penelitian untuk mengidentifikasi ketertarikan wisatawan khususnya Gen Z dalam melakukan kunjungan wisata ke Bukit Trunyan. Jenis metode yang digunakan yaitu metode mixed method yang menggabungkan kuantitatif dan kualitatif untuk memahami fenomena secara komprehensif. Hasil penelitian yaitu generasi Z yang merupakan kelompok usia yang terbiasa dengan teknologi dan terkoneksi secara digital, menunjukkan ketertarikan yang signifikan terhadap Bukit Trunyan di Bali. Konten Viral secara statistik berpengaruh signifikan terhadap peningkatan Minat Wisata ke Bukit Trunyan, sehingga hipotesis bahwa Konten Viral mempengaruhi minat wisata tersebut diterima.
PENGGUNAAN VERBA MULTI KATA (MULTI WORD VERBS) PADA PEMBUATAN TEKS RESEP MASAKAN BAHASA INGGRIS Ekasani, Kadek Ayu
Linguistik : Jurnal Bahasa dan Sastra Vol 9, No 4 (2024): LINGUISTIK: Jurnal Bahasa & Sastra
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/linguistik.v9i4.697-705

Abstract

Teks resep masakan termasuk ke dalam jenis teks prosedur yang berupa sebuah proses yang memberi petunjuk atau langkah – langkah kronologis dalam mengerjakan sesuatu. Penelitian ini bertujuan untuk mengetahui penggunaan verba multi kata pada pembuatan teks resep masakan bahasa Inggris. Pengumpulan data menggunakan metode deskriptif kualitatif yang bersumber dari teks resep masakan bahasa Inggris. Terdapat tiga jenis verba multi kata dalam bahasa Inggris, yaitu frasal verba (phrasal verbs), verba preposisional (prepositional verbs), dan verba frasal preposisional (phrasal prepositional verbs). Jenis verba multi kata yang paling sering digunakan dalam teks resep masakan bahasa Inggris adalah frasal verba (phrasal verbs). Penelitian selanjutnya diharapkan lebih detail menjelaskan penggunaan verba multi kata pada hasil terjemahannya ke dalam bahasa target. Diharapkan menemukan padanan yang tepat saat menerjemahkan verba multi kata dari bahasa sumber, bahasa Inggris ke dalam bahasa target, bahasa Indonesia.
HASIL TERJEMAHAN BAHASA: TEKNIK MEMASAK BALI-INDONESIA MELALUI APLIKASI FACEBOOK Ekasani, Kadek Ayu
Linguistik : Jurnal Bahasa dan Sastra Vol 8, No 1 (2023): LINGUISTIK: Jurnal Bahasa & Sastra
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/linguistik.v8i1.151-158

Abstract

Penelitian ini bertujuan untuk mengetahui fitur terjemahan yang terdapat pada aplikasi facebook dalam menerjemahkan teknik memasak dari bahasa daerah Bali sebagai bahasa sumber ke dalam bahasa Indonesia sebagai bahasa target. Pengumpulan data menggunakan metode observasi non partisipan dengan mengamati beranda (timeline) Facebook. Sumber data diperoleh dari hasil unggahan (posting) beberapa pengguna Facebook yang memakai teknik memasak dalam bahasa Bali. Hasil penelitian diperoleh ada 8 data teknik memasak dalam bahasa Bali dengan hasil terjemahannya dalam bahasa Indonesia, yaitu nyakan, ngerajang, metektekan, ngilit, ngelablab, ngengseb, nambus, dan ngulek. Keseluruhan teknik memasak tersebut belum mampu untuk diterjemahkan melalui mesin penerjemah aplikasi facebook. Faktor penyebab adalah budaya yang berbeda dari kedua bahasa, yaitu bahasa sumber dan bahasa target. Selanjutnya, perlu pembendaharaan kata bahasa sumber yang lebih banyak sehingga hasil terjemahannya lebih berterima.
Co-Authors Ade Sintya Devi Adis Audiana Syafri Aditya, I Putu Angga Agastia, I Gede Made Aditya Agung Rizky Fedora Febrawan Alberta, Felicia Johny Anak Agung Istri Putera Widiastiti Ananda, I Made Aryanta Arini, Ni Nyoman Ariwidana, I Putu Eka Nova Astina, Made Arya Bhuanaputri, Ni Kadek Ajeng Wangi Christhofer Anugrah Singgih Tio Cokorda Istri Sri Apriyani Sudarsana Denok Lestari Denok Lestari Febrawan, Agung Rizky Fedora Felicia Johny Alberta Giri, I Dewa Gede Yodya Anggara I Gede Made Aditya Agastia I Gusti Agung Bhisma I GUSTI AGUNG GEDE WIADNYANA . I Gusti Agung Mirah Sanjiwani I Gusti Ayu Agung Dian Susanthi I Gusti Ayu Eka Suwintari I Gusti Ayu Melistyari Dewi I Gusti Ayu Melistyari Dewi I Gusti Ayu Suwintari I Kadek Udiyana Putra I Ketut Widnyana I Made Darsana I Made Gowinda I Made Hadi Purnantara I Nengah Subadra I Nyoman Joni Paranata I Nyoman Sudiarta I Putu Agus Hary Indrawan12 I Wayan Eka Mahendra I Wayan Sukanadi I Wayan Wiarta Ida Ayu Adriana Nareswari Ida Ayu Gayatri Ida Ayu Gayatri Kesumayathi Ida Ayu Gayatri Kesumayathi Ida Ayu Gayatri Kesumayathi Ida Bagus Nyoman Krisna Prawira Yuda Ida Bagus Putra Yadnya Ida Bagus Subrahmaniam Saitya Jesyca Amanda Salsabilla Kadek Thea Kirana Kesumayathi, Ida Ayu Gayatri Lina Widiastuti Luh Eka Susanti Made Wahyu Mahendra . Mahendara, Eka Mirayanti, Ni Luh Diah Muhamad Nova Muliadiasa, Ketut Ni Kadek Ajeng Wangi Bhuanaputri Ni Kadek Yunika Rahayu Ni Luh Diah Mirayanti Ni Luh Gede Liswahyuningsih Ni Luh Ketut Mas Indrawati Ni Luh Putu Daniella Santika Dewi Ni Luh Supartini Ni Made Ayu Natih Widhiarini NI MADE AYU SULASMINI . Ni Made Rinayanthi Ni Nyoman Arini Ni Putu Dian Nirmala Trisna Ni Putu Isha Aprinica Ni Putu Isha Aprinica Ni Putu Putri Widyaningsih Ni Wayan Putri Kariyani Nitayani, Komang Tresia Nyoman Surya Wijaya Paramita, Putu Dian Yuliani Paramitha, I Gusti Ayu Cintya Paulin Yosephanny Pratiwi, Ni Made Niktya Pricilia Putra, I Putu Edy Suardiyana Putu Dian Yuliani Paramita Putu Eka Wirawan Putu Haskara Wijana Putu Junio Figo Budiwan Putu Sabda Jayendra Rahmanita, Yayang Regita, Gde Made Nugraha Sanjaya, I Wayan Kiki Saputra, I Gusti Ngurah Alit Dwi Saputra, I Made Wira Saputra, Nyoman Wibawa Semara, I Made Trisna Shirley Maitri Sinaga, Hotmauli Subadra, I Nengah Sudarsana, Cokorda Istri Sri Apriyani Suka, Gabriella Debora Ginting Sulasmini, Ni Made Suwintari, I Gusti Ayu Eka Timotius Prastio Utik Kuntariati Wardana, Miko Andi Widhyadanta, I Gede Dirga Surya Arya Yosephanny, Paulin Yudistira Zulfikri Akbar Respati Yundari, Yundari