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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 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
Unknown Affiliation
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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Perceived Fairness in English Language Assessment: Insights from EFL Students and Teachers Supartini, Ni Luh; Benu, Naniana; Mahendra, Wayan Eka
Journal of Languages and Language Teaching Vol. 13 No. 4 (2025): October
Publisher : Universitas Pendidikan Mandalika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/jollt.v13i4.15554

Abstract

This paper examines perceptions of fairness in English language assessment from both students’ and teachers’ perspectives through a descriptive literature review of five recent peer-reviewed studies. The review followed Snyder’s (2019) framework for literature reviews, encompassing the design, selection, analysis, and synthesis phases. Studies were selected based on their focus on fairness in the classroom and large-scale assessments, representation of both student and teacher perspectives, and publication within the last five years in reputable journals. The analysis synthesized findings across dimensions of distributive, procedural, and interactional fairness, as well as the influence of cultural and institutional contexts. The review reveals that students often value traditional assessment methods for their perceived learning support, yet express concerns about bias, transparency, and cultural relevance. Teachers, while generally aware of fairness principles, display variations in assessment literacy and implementation depending on training, experience, and organizational structures. The findings underscore the importance of strengthening Language Assessment Literacy (LAL), promoting culturally responsive assessment practices, and fostering Professional Learning Communities (PLCs) to bridge gaps between teacher and student perceptions. These insights carry practical implications for teacher education, institutional policy, and the design of fairer and more inclusive English language assessments.
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

Penelitian ini bertujuan untuk mengetahui kondisi lingkungan internal dan eksternal pada The Old Champ Café di era new normal dan merumuskan strategi pemasaran alternatif yang perlu dilakukan The Old Champ Café dalam persaingannya. Metode yang digunakan yaitu wawancara, observasi, kuesioner dan dokumentasi. Hasil penelitian menunjukkan empat kekuatan (harga, orang, proses dan penentuan posisi), ada enam kelemahan (produk, tempat, promosi, bukti fisik, segmentasi dan penargetan), ada dua peluang (demografis dan volume), dan yang terakhir ada dua ancaman0 (geografis dan psikografis). Strategi alternatif yang perlu dilakukan The Old Champ Café antara lai: Strategi SO, ST, WO dan WT. This study aims to determine the internal and external environmental conditions at The Old Champ Café in the new normal era and formulate alternative marketing strategies that The Old Champ Café needs to do in its competition. The methods used are interviews, observation, questionnaires and documentation. The results showed four strengths (price, people, process and positioning), there were six weaknesses (product, place, promotion, physical evidence, segmentation and targeting), there were two opportunities (demographic and volume), and lastly there were two threats (geographic and psychographic). Alternative strategies that need to be carried out by The Old Champ Café include: Strategies SO (Strengh Opportunity), ST (Strengh Threat), WO (Weakness Opportunity) and WT (Weakness Threat).
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.
Balinese verbs: ‘Mapetik’ and ‘Matatah’ meaning ‘to cut’ convey ritual values Sudipa, I Nengah; Sulasmini, Ni Made Ayu; Supartini, Ni Luh
International Journal Linguistics of Sumatra and Malay Vol. 4 No. 1 (2025): International Journal Linguistics of Sumatra and Malay (IJLSM)
Publisher : TALENTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/ijlsm.v4i1.20610

Abstract

The aim of this writing is to discuss Balinese verbs conveying the meaning ‘to cut’ related to the sacred Hindu rites. They are referred to as the rituals of cutting hair ‘mapetik’ and tooth-filing ‘matatah’. The source of the data was from the conversations with Balinese people encountered during the ritual period. The data was collected by active participation, combined with observation and note-taking techniques. The collected data was analysed by metalanguage approach: mapping the meaning through language. Metalanguage manages to subtly map not only the meaning through entity, process, instrument(s), and the result, but    the ritual values as well. The result showed that the rites with their conveyed values rely on the meaning of the respective verbs.
Psychological Well-Being at Hospitality: Configuring the Antecedents and Outcomes from Millennials Perspectives Indrayani, I Gusti Ayu Putu Wita; Supartini, Ni Luh
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.
The Integration of Artificial Intelligence in English Writing Instruction for Hospitality Students Supartini, Ni Luh; Susanti, Luh Eka
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.
Delightful Artistry: Peningkatan Kompetensi Siswa SMKN 2 Singaraja melalui Pelatihan dibidang Pastry & Dessert Plating Ni Made Sri Rahayu; Ni Luh Supartini; Putu Sri Darmayanti
Journal of Conflict and Social Class (JCSC) Vol. 2 No. 2 (2025): Journal of Conflict and Social Class (JCSC)
Publisher : CV Edujavare Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

SMKN 2 Singaraja is a vocational high school in Bali focused on developing student competencies, including in the culinary field. To enhance human resource quality and align graduates with industry needs, the school collaborated with IPB International through a Community Service (PKM) program offering training in pastry and dessert plating. This training aimed to improve students' practical skills in baking and aesthetically presenting desserts. The methods employed included discussion, question-and-answer sessions, recipe-based modules, hands-on practice, and pre- and post-training evaluations. Evaluation results showed that 65% of participants were able to produce pastries according to the taught recipes, while 90% expressed satisfaction with their final products. All participants highly rated the instructors’ expertise, practical facilities, materials, and event organization. The training enhanced not only technical skills in pastry making but also soft skills such as creativity and teamwork. This initiative is expected to serve as a sustainable model for vocational competency development and encourage student entrepreneurship in the culinary sector. The collaboration between vocational schools and higher education institutions proves effective in strengthening the quality of vocational education in Indonesia.
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.
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 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 Made Sri Rahayu Ni Putu Isha Aprinica Ni Putu Oka Agustini Pantiyasa, I Wayan Parwati, Komang Shanty Muni Prasetyo, Lery Putu Devi Rosalina Putu Eka Wirawan Putu Sri Darmayanti Rahayu, Ni Made Sri Semara, I Made Trisna Suadnyana, I Wayan Sulasmini, Ni Made Yani, Ni Wayan Mega Sari Apri