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This Author published in this journals
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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Pembangunan Taman Wisata Eko-Kuliner di Daerah Aliran Sungai Badung untuk Mendukung Pariwisata Budaya di Kota Denpasar I Gusti Ketut Purnaya; Ni Luh Supartini; I Made Trisna Semara
Jurnal Kajian Bali (Journal of Bali Studies) Vol. 9 No. 1 (2019): WACANA KRITIS BUDAYA BALI
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JKB.2019.v09.i01.p04

Abstract

The river has a substantial contribution in our life. But in reality the quality of rivers in Indonesia is in a heavily polluted condition. Various river structuring efforts have been carried out such as maintaining cleanliness, managing the smooth running of water, and educating people not to throw garbage into the river. This article aims to identify potential and determine the design in developing the Badung River basin to support the development of cultural tourism in Denpasar City. The technique of collecting data uses non-participant observation, document study, and in-depth interviews. This article concludes that Sungai Badung has a variety of tourism potential that can be developed as a new tourist attraction. The concept of development by designing eco-culinary tourism parks combines the concepts of ‘eco-tourism’ and ‘culinary tourism’ in an effort to create sustainable tourism without damaging the river ecosystem.
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

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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.
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 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 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 Nurwijayanti Pantiyasa, I Wayan Parwati, Komang Shanty Muni Prasetyo, Lery Putu Devi Rosalina Putu Eka Wirawan Semara, I Made Trisna Suadnyana, I Wayan Sulasmini, Ni Made Yani, Ni Wayan Mega Sari Apri