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All Journal Jurnal Kajian Bali Diglosia: Jurnal Kajian Bahasa, Sastra, dan Pengajarannya JURNAL KEPARIWISATAAN 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 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 Ilmiah Hospitality Management Jurnal Ilmiah Pariwisata dan Bisnis Journal of Business on Hospitality and Tourism International Journal Linguistics of Sumatra and Malay (IJLSM) Konstruktivisme : Jurnal Pendidikan dan Pembelajaran
Ni Luh Supartini
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Religion Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Languange, Linguistic, Communication & Media Mathematics Mechanical Engineering Public Health Social Sciences Other

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Examination of Lexical Derivation in Terminology Associated with Creative Tourism Ni Luh Supartini; I Nengah Sudipa; I Wayan Pastika; I Wayan Simpen
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.
Digitour: Pengabdian Kepada Masyarakat Dan Implementasi Bisnis Digital Dalam Paket Wisata Sejarah di Denpasar Supartini, Ni Luh; Aditya, I Wayan Putra; Sari Apri Yani, Ni Wayan Mega; Arva Riyanti, Trisha Aprilia
Jurnal Visi Pengabdian Kepada Masyarakat Vol. 5 No. 1 (2024): Jurnal Visi Pengabdian Kepada Masyarakat : Edisi Februari 2024
Publisher : LPPM Universitas HKBP Nommensen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51622/pengabdian.v5i1.1376

Abstract

Denpasar merupakan kota dengan warisan budaya yang kerap terlupakan. Meski Bali terkenal dengan keindahan alamnya, aspek budaya dan sejarahnya memiliki daya tarik tersendiri yang perlu ditelusuri. Untuk dapat membangkitkan kembali gairah wisata budaya tersebut, kota Denpasar mengemasnya dalam bentuk paket wisata yang dikenal dengan Denpasar Heritage. Tujuan dari pengabdian ini adalah untuk meningkatkan kesadaran masyarakat akan eksistensi sejarah tersebut dengan upaya implementasi digital berupa digital marketing melalui media online. Metode yang digunakan dalam program pengabdian kepada masyarakat ini adalah metode diskusi. Pengabdian ini meliputi kegiatan peningkatan kesadaran masyarakat untuk meningkatkan minat kunjungan wisatawan yang dikemas dalam program Digitour. Digitour: Denpasar Heritage Tour akan dilaksanakan di beberapa lokasi di Denpasar. Diantaranya adalah Inna Heritage Hotel, Museum Bali, Pura Agung Jagatnatha, Pasar Badung, Puri Jero Kuta, dan Pura Maospahit. Luaran yang diharapkan dari pengabdian ini adalah dampak yang baik terhadap kota Denpasar dengan peningkatan minat wisatawan dengan minat khusus sejarah.
An analysis of English Materials for Effective Communication as Tour Guides Supartini, Ni Luh; Susanti, Luh Eka; Koeswiryono, Dika Pranadwipa
Konstruktivisme : Jurnal Pendidikan dan Pembelajaran Vol 16 No 1 (2024): Januari 2024
Publisher : Universitas Islam Balitar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35457/konstruk.v16i1.3384

Abstract

Effective speaking skills are essential for a tour guide to provide a satisfying experience to international tourists. This research is an effort to meet the need for teaching materials for English speaking skills that are suitable for tour guides. This research uses the Research & Development method which is carried out in three stages; namely the exploration stage, prototype development stage, and expert validation stage. Data was collected through in-depth interviews, document analysis, and expert assessment. The data was then analyzed using descriptive-qualitative and interactive analysis. The research results show that English teaching materials for tour guides are really needed. The materials required include daily conversation, focus on speaking skills, an informal class atmosphere, and no homework. Meanwhile, at the principle stage, the guideline for preparing English language skills teaching materials is that this approach must be student-centered. Tour guides' intrinsic motivation needs to be taken into account, materials should provide input that is comprehensible but also challenging, recycling of target language knowledge needs to be done regularly Lastly, the importance of teaching intercultural competence cannot be ignored, preparing tour guides to communicate with tourists from various backgrounds culture. These findings recommend that English language materials for tour guides be implemented immediately to provide excellent service to international tourists.
The strategy of storynomics and its application in teaching speaking for university students: A literature review Prasetyo, Lery; Benu, Naniana Nimrod; Supartini, Ni Luh; Sulasmini, Ni Made Ayu
Diglosia: Jurnal Kajian Bahasa, Sastra, dan Pengajarannya Vol 8 No 2 (2025)
Publisher : Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30872/diglosia.v8i2.1144

Abstract

The main objective is to explore how integrating storytelling principles with strategic communication techniques can enhance oral language proficiency in higher education contexts. A qualitative literature review was employed, analyzing theoretical frameworks, empirical research, and case studies related to storytelling, storynomics, and language teaching methodologies. The findings suggest that storynomics enhances speaking instruction by creating a dynamic and interactive learning environment. It helps students relate to content, organize thoughts, and express ideas fluently and coherently while promoting authentic language use and creativity. Effective methods for implementing storynomics in classrooms include personal storytelling, digital storytelling, and role-playing. Challenges such as teacher preparedness, varied student proficiency levels, and time constraints in curricula were identified. The paper underscores the need for further research on the long-term effects of storynomics on speaking proficiency and its adaptability to different cultural contexts. Addressing these gaps will provide a more comprehensive understanding of its application in language education. In conclusion, storynomics presents a promising approach for enhancing speaking skills in higher education by making learning more engaging, practical, and interactive, ultimately contributing to improved student outcomes in verbal communication.
Strategi Pemasaran dalam Peningkatan Penjualan Wine di Hatten Wine Pada Era New Normal Krisnaputra, Gede Rendi; Sinaga, Firman; Supartini, Ni Luh
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.v2i2.322

Abstract

Hatten Wine merupakan salah satu perusahaan wine yang ada di Bali. Dikarenakan situasi pandemi di era new normal penjualan Wine menurun drastis. Walaupun sudah mempunyai event free flow, wine testing dan wine tour, tetap saja tidak dapat meningkatkan penjualan wine di masa pandemi saat ini. Hal ini dilihat dari merosotnya penjualan pada tahun 2021. Penurunan ini diakibatkan karena pandemi dan kurangnya target market ke tamu lokal. Berdasarkan hal tersebut peneliti melakukan penelitian dengan menggunakan strategi pemasaran dengan metode analisis SWOT (strength, weakness, opportunities, threat) dan metode QSPM (quantitative strategic planning matrix) untuk menentukan strategi prioritas yang diperoleh dari analisis SWOT. Dimana hasil dari analisis SWOT menunjukkan Hatten Wine berada pada Kuadran I dimana sumbu X (strength) pada titik 1,33 dan Y (opportunities) berada pada titik 1,2. Dalam situasi ini tindakan yang diambil yaitu menggunakan strategi agresif dimana menagemen sales & marketing harus memperkuat kekuatan yang ada untuk dapat memanfaatkan peluang sebesar-besarnya. Dan untuk strategi prioritas yang digunakan yaitu membuat promosi wine. Membuat member card untuk para repeater dengan bonus atau discount. Membuat event serta mengundang DJ/live music yang memiliki masa banyak untuk meningkatkan jumlah pengunjung dan volume penjualan. Hatten Wine is one of the wine companies in Bali. Due to the pandemic situation in the new normal era, wine sales have decreased drastically. Even though they already have free flow events, wine testing and wine tours, they still cannot increase wine sales during the current pandemic. This can be seen from the decline in sales in 2021. This decline was due to the pandemic and the lack of a target market for local guests. Based on this, the researchers conducted research using a marketing strategy using the SWOT analysis method (strengths, weaknesses, opportunities, threats) and the QSPM (quantitative strategic planning matrix) method to determine the priority strategies obtained from the SWOT analysis. Where the results of the SWOT analysis show Hatten Wine is in Quadrant I where the X (strength) axis is at 1.33 and Y (opportunities) is at 1.2. In this situation the action taken is to use an aggressive strategy where the sales & marketing management must strengthen the existing strengths to be able to take advantage of the maximum opportunity. And for the priority strategy used, namely making wine promotions. Make member cards for repeaters with bonuses or discounts. Organize events and invite DJs/live music who have a lot of time to increase the number of visitors and sales volume.
Subsitusi Selai Nanas dengan Selai Salak dalam Pembuatan Nastar Helena , Brigitta; Supartini, Ni Luh
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 4 (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.v2i4.399

Abstract

Penelitian ini dilakukan karena potensi Buah salak juga banyak memiliki kandungan yang bagus untuk tubuh. Buah tropis yang menjadi buah asli Indonesia ini mengandung vit A, vit B, dan kandungan bagus lainnya, buah salah tidak hanya kaya akan vitamin, tetapi juga bisa menjadi alternatif pengganti selai nanas pada pembuatan nastar. Pada kesempatan ini, penulis meneliti subsitusi selai nanas dengan selai salak dengan harapan bisa menjadi solusi para wirausaha untuk tetap melanjutkan bisnis nya dan menjadi alternatif pengganti selai nanas pada kue nastar. Tujuan dari penelitian ini untuk mengetahui rasa, aroma, tektur, tampilan, daya tahan, dan juga biaya produksi substitusi selai nanas dengan selai salak pada kue nastar. Penelitian yang penulis gunakan adalah analisis data kuantitatif, dengan tehnik pengambilan data berupa kuisioner dengan jumlah panelis sebanyak 30 orang yang dianggap kompeten dibidangnya. biaya produksi yang dibutuhkan untuk memproduksi nastar selai salak per satu resepnya adalah Rp. 27.207 / 515 gr. Sedangkan biaya produksi yang dibutuhkan untuk satu toplesnya (500gr) adalah Rp. 9.100. Adapun harga jualnya dengan keuntungan 60% yaitu Rp 58.000/toples. This research was conducted because the potential of salak fruit also has a lot of good content for the body. This tropical fruit, which is native to Indonesia, contains vitamin A, vitamin B, and other good ingredients. False fruit is not only rich in vitamins but can also be an alternative to pineapple jam in making nastar. On this occasion, the author examines the substitution of pineapple jam with salak jam in the hope that it can be a solution for entrepreneurs to continue their business and become an alternative to pineapple jam on nastar cakes. The purpose of this study was to determine the taste, aroma, texture, appearance, durability, and also the production cost of substitution of pineapple jam with salak jam on nastar cake. This study uses quantitative descriptive data analysis techniques, with data collection techniques in the form of questionnaires with several panelists as many as 30 people who are considered competent in their fields. the production cost needed to produce salak jam nastar per one recipe is Rp. 27,207 / 515 gr. While the production cost required for one jar (500gr) is Rp. 9.100. The selling price with a profit of 60% is IDR 58,000/jar.
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

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.
A Study on the Use of Mixed Language in Teaching English at Hospitality Management Class Supartini, Ni Luh; Agustini, Ni Putu Oka
Journal of Business on Hospitality and Tourism Vol. 7 No. 1 (2021): JOURNAL OF BUSINESS ON HOSPITALITY AND TOURISM
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jbhost.v7i1.294

Abstract

Learning English as a foreign language required some strategies to achieve the goal of communication. In teaching and learning process, the teacher and students frequently use their first language to explain the difficult word in English. This study aimed to investigate the language used by the teacher as communication strategies in teaching English as a foreign language and students’ responses toward the use of each type of language instruction in teaching English at Hospitality class. To investigate the study there were 2 teachers and 2 classes of hospitality management class as the subject. The data were collected through observation of teaching and learning process and interview session. The study was designed as descriptive qualitative research and the data were analyzed descriptively. The finding showed that the teacher used the target language frequently, however the used of mixed language to explain some difficult words also found in teaching and learning process.  
The Unleashing Your Writing Potential: Enhancing Skill With Mind Mapping Technique Rahayu, Ni Made Sri; Supartini, Ni Luh; Darmayanti, Putu Sri
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
Co-Authors Aditya, I Wayan Putra Agustini, Ni Putu Oka Arva Riyanti, Trisha Aprilia Atlantika, I Gusti Ayu Sri Caroline, Jessica Cendana Cahyani Lestari Guyana Darmayanti, Putu Sri Denok Lestari 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 Darsana 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 Simpen Kadek Ayu Ekasani Krisnaputra, Gede Rendi Luh Eka Susanti Mahendra, Wayan Eka Naniana N. Benu Ni Made Ayu Sulasmini NI MADE AYU SULASMINI . Ni Putu Isha Aprinica Ni Putu Oka Agustini Pantiyasa, I Wayan Parwati, Komang Shanty Muni Prasetyo, Lery Putu Devi Rosalina Putu Eka Wirawan Rahayu, Ni Made Sri Semara, I Made Trisna Suadnyana, I Wayan Sulasmini, Ni Made Yani, Ni Wayan Mega Sari Apri