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All Journal EQIEN - JURNAL EKONOMI DAN BISNIS JEMSI (Jurnal Ekonomi, Manajemen, dan Akuntansi) Jurnal Pengabdian Masyarakat Bestari (JPMB) Journal of Legal and Cultural Analytics (JLCA) Jurnal Multidisiplin West Science Indonesian Journal of Interdisciplinary Research in Science and Technology (MARCOPOLO) West Science Interdisciplinary Studies e-Jurnal Apresiasi Ekonomi Jurnal Penelitian dan Pengabdian Masyarakat Multidisciplinary Journal of Education, Economic and Culture West Science Social and Humanities Studies The Eastasouth Journal of Information System and Computer Science Science Information System and Technology
Ni Desak Made Santi Diwyarthi
Politeknik Pariwisata Bali
Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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Strengthening the Potential of Bongan Tourism Village through Community Engagement Ni Desak Made Santi Diwyarthi; I Wayan Adi Pratama
Jurnal Pengabdian Masyarakat Bestari Vol. 3 No. 3 (2024): March 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/jpmb.v3i3.6183

Abstract

The development of tourist villages in Bali is a primary focus in efforts to advance the tourism industry. The potential of tourist villages encompasses natural beauty, culture, and traditions as tourism destination potentials. Community service plays a crucial role in the development of tourist villages in Bali. The method of community participation approach in sustainable tourism development was applied to 20 young participants in this program in August 2023.The use of training and skill development methods in the field of digital communication technology is highly relevant in the implementation of this community service. This method enables young people in Bongan Tourist Village to improve the promotion of their village. It helps them identify issues, explore their potential, analyze the resources they have, and determine strategic steps for the long-term management of the Tourist Village and how to promote it effectively.
Exploration of Black Swan Dumpling, A High-Quality Culinary Julio Marvel Giri; I Putu Aditya Widyanata; I Putu Ari Wijaya; I Putu Arya Agastya; I Putu Arya Dharma Putra Pradyasta; I Putu Dharma Arya Pratama; Ni Desak Made Santi Diwyarthi
Jurnal Multidisiplin West Science Vol 3 No 07 (2024): Jurnal Multidisiplin West Science
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/jmws.v3i07.1398

Abstract

This study is a descriptive research with a phenomenological approach, conducting qualitative research methods about black swan dumpling. Qualitative research methods aim to understand phenomena deeply from the subjects' perspective. Common methods include depth interviews, participant observation, and literature review. Depth interviews involve in-depth discussions with respondents to understand their views comprehensively. Participant observation entails direct involvement in a situation to grasp its dynamics. Literature review analyzes relevant sources to understand existing knowledge of black swan dumpling, as well as the barriers and opportunities for its development. The results reveal that black swan dumpling has the authenticity and uniqueness from its specific ingredients, preparation techniques, cultural significance, and adaptability to global markets. The dumplings require specific skills and traditions, using quality ingredients like swan meat. The cultural significance, makes dumpling as symbolic of celebrations and gatherings. The diverse fillings, cooking methods, and fusion possibilities, make black swan dumplings versatile and appealing in a global culinary landscape.
An Exploration Research about Sourdough Bread as Delight Culinary Odelia Valda Ichwan; Priscilla Patricia Budi Darma; Ni Wayan Ari Astiti Putri; Ni Putu Putri Padma Wulandari; Irfan Maulana; Johnatan Christian Emmanuel; Ni Desak Made Santi Diwyarthi
Jurnal Multidisiplin West Science Vol 3 No 07 (2024): Jurnal Multidisiplin West Science
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/jmws.v3i07.1399

Abstract

The objective of this study is to investigate Sourdough bread. Employing a qualitative methodology with descriptive research. The research conducted depth-interview with three senior lecturers from Politeknik Pariwisata Bali, participant observation, and literature study regarding Sourdough bread. The analysis conducted utilizes the data triangulation that uses multiple data sources, data collection techniques, or theories to validate and strengthen research findings. Sourdough bread possesses several distinctive qualities that make it a favorite among many people. These include its complex flavor and aroma, unique texture, natural preparation process, health benefits, rich history and tradition, personal and artistic elements, and long shelf life. Research on sourdough bread is essential for understanding consumer preferences, driving innovation, and adapting to market demands.
The Analysis of Croissants, Lovely Bread from Lovely Heart Students at Politeknik Pariwisata Bali Ni Made Yuna Sugiantari; Ni Luh Putu Dela Pramesti Putri; Ni Made Dinda Amara Laksmi; Ni Made Sherly Antari Putri; Ni Putu Ayu Gita Sintya Dewi; I Putu Dipta Surya Surya Advika; Ni Desak Made Santi Diwyarthi
Jurnal Multidisiplin West Science Vol 3 No 07 (2024): Jurnal Multidisiplin West Science
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/jmws.v3i07.1400

Abstract

This research aims to study the experience of making croissant pastries. It is a qualitative study with a phenomenological approach. Qualitative research methods are geared towards gaining a profound understanding of phenomena from the viewpoint of the subjects involved. These methods, such as depth interviews, participant observation, and literature review, are commonly used. Depth interviews delve into comprehensive discussions with respondents to grasp their perspectives thoroughly, while participant observation involves direct engagement to comprehend the dynamics of a situation. Meanwhile, literature review examines pertinent sources to grasp the existing knowledge regarding croissants, alongside the obstacles and prospects for their advancement. In summary, croissants are cherished for their delectable taste, adaptability, and appeal to younger consumers. Their adherence to traditional production techniques, French heritage, and strict quality control measures underscore their authenticity and widespread adoration. With their capacity to cater to varied preferences and visually striking appearance, croissants remain a beloved pastry enjoyed and crafted by many.
The Analysis of Fruit Carving, an Art Qualified Culinary by The Student of Culinary Art Study Program I Putu Raka Kamista Putra; I Wayan Witranatha; Kadek Rivaldo Grey; I Wayan Reyvas Octa Pramesta; I Putu Sila Smara Lingga Buana; Ni Desak Made Santi Diwyarthi; Prastha Adyatma
Jurnal Multidisiplin West Science Vol 3 No 07 (2024): Jurnal Multidisiplin West Science
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/jmws.v3i07.1401

Abstract

This research is a qualitative research aim to analysis fruit carving, with participant observation and literature study. The research method was participant observation means researchers immerse themselves in the natural environment or social setting of the participants to do, observe and document behaviors, interactions, and cultural practices. The exploration of fruit carving through participatory observation in qualitative research unveils a unique blend of artistic expression, cultural tradition, health awareness, sustainability, and educational significance. This amalgamation renders fruit carving a multifaceted and enriching area of study, offering novel insights into its diverse dimensions. This approach is particularly useful for studying social dynamics and cultural phenomena. The result was fruit carving's uniques lie in its strength, such as widespread popularity, art and cultural heritage. Fruit carving weaknesses include price instability and dependency on high-quality fruit carving. Opportunities for business growth include creating variations and marketing to culinary tourists, while threats include intense competition and uncertainty in raw material supply. Overall, leveraging its strengths while addressing weaknesses and seizing opportunities will be crucial for the success of fruit carving existence in the future.
Do The Exploration Brioche, Savory Normandy Bread, Effective in Developing Appropriate Production and Marketing Strategies? Ni Wayan Diah Satya Upayanti; I Nyoman Triana Putra; I Putu Adi Suantara; Ida Bagus Ade Pradnyana; Kadek Rian Permana; Ni Desak Made Santi Diwyarthi; Prastha Adyatma
Jurnal Multidisiplin West Science Vol 3 No 07 (2024): Jurnal Multidisiplin West Science
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/jmws.v3i07.1402

Abstract

This study conducts an in-depth exploration of brioche bread using qualitative research. A phenomenological approach with a research methodology based on depth interview and participant observation to reac the accurate data. The research findings reveal that Brioche bread's strengths lie in its delicious texture and taste, variety, and global marketing, while weaknesses include its relatively high price, limited shelf life, and unsuitability for daily needs. Opportunities for brioche bread include increasing nutritional awareness, new market expansion, and product innovation, while threats stem from intense competition, changing consumer preferences, and health regulations.
Unveiling Sushi, a High-Quality Unique and Aesthetic Culinary Ni Desak Made Santi Diwyarthi
Jurnal Multidisiplin West Science Vol 3 No 07 (2024): Jurnal Multidisiplin West Science
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/jmws.v3i07.1404

Abstract

This research is a qualitative study on sushi dishes, using a phenomenological approach based on experiences in sushi preparation, deep interview, and literature study. To reduce subjective bias in qualitative research, data triangulation method based on Moleong's theory is employed. The research findings indicate that sushi faces constraints in terms of shortages and obstacles to global development. Sushi has the strength and the weaknesses’ aspect. Sushi has the opportunity for maximum growth by implementing innovative technologies. The unique and aesthetic aspects of sushi include the variety of ingredients, the preparation in rice, the presentation, the serving style, the cultural significance the seasonal variation, the skill and technique, the umami flavour, customization, and eating experience.
Exploration of Guest Preferences toward Quality of Hotel Staff Service Ayu Irmma Trisania Pramesti; Anak Agung Ayu Sri Maharani; Adinda Prasetya Yulianti; Ai Rainaya Cahyani; Annisa Larasati Anggreni; Ayu Ulan Permatasari; Ni Desak Made Santi Diwyarthi
Jurnal Multidisiplin West Science Vol 3 No 07 (2024): Jurnal Multidisiplin West Science
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/jmws.v3i07.1405

Abstract

This study explores guests' preferences regarding the quality of service provided by hotel employees, particularly those in the accounting department of SI Hotel in Denpasar. The research was conducted using a qualitative method, involving in-depth interviews with five individuals who visited SI Hotel. The results were deterioration in service standards among staff working in the accounting division of hospitality businesses comprises an incapacity to address customer grievances, tardiness in completing tasks, inaccuracies in calculations or reporting, negligence towards protocols, inconsistent attendance, and resistance to adaptation to change. To enhance service excellence within the accounting department of SI Hotel, management should consider implementing measures such as training sessions, constructive feedback mechanisms, fostering employee engagement, offering incentives, and promoting work-life balance initiatives.
Comprehensive Analysis of Hospitality Service Management in The Digital Era Komang Indah Cahaya Dewi; Benediktha Aprilliani Midun; Delviola Stefani Paschalia Karnoto; Ketut Dinda Pebriyanti; Ketut Nia Natasha Wira; Kadek Liana Tejawati; Made Kartika Candra Dewi; Ni Kadek Ayu Maharani; Ni Desak Made Santi Diwyarthi
Jurnal Multidisiplin West Science Vol 3 No 07 (2024): Jurnal Multidisiplin West Science
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/jmws.v3i07.1406

Abstract

This research aims to study the implementation of service excellence management in the hospitality industry. Using a qualitative approach, data collection methods include in-depth interviews, participant observations, and literature studies. Research bias is minimized through data triangulation techniques. The results of the study found that service excellence management is dynamically evolving in the present era. Hotels are striving to keep up with digital technology developments by engaging in both service implementation and hotel product marketing. Challenges and obstacles lie in human resource skills, technological readiness, and changes in guest preferences.
An Exploration of Hotel Management Operational on Kamala Hotel Resort Ni Komang Carrissa Ayu Putri; Ni Desak Made Santi Diwyarthi
Jurnal Multidisiplin West Science Vol 3 No 07 (2024): Jurnal Multidisiplin West Science
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/jmws.v3i07.1407

Abstract

This research focuses on exploring how to operate management hospitality at Kamala Hotel Resort. The study aims to know how to operate efficiently and potential implementation in the industry. The research is based on in-depth interview, observation and study literature approach with diverse departments. This analysis was used to analyze the data using previous literature on operational management. The Findings indicate that operational management is based on the skill and experience of the employee in the hospitality industry and the policy of the hotel. Moreover, the study highlights that skill and experience impact operation management in the hospitality industry. The result showed that the hotel management operational has a very important role in an hospitality industry. Hotel management operational in Kamala Hotel and Resort help college student managing all departments that have different goals, work together across departments to achieve the goal or vision of the hotel, and increase guest satisfaction, so that it can increase profit from hotels.
Co-Authors Adinda Prasetya Yulianti Afen Prana Utama Sembiring Ai Rainaya Cahyani Anak Agung Ayu Sri Maharani Anak Agung Gede Rama Kusuma Ningrat Annisa Larasati Anggreni Arnes Yuli Vandika Ayu Irmma Trisania Pramesti Ayu Ulan Permatasari Bambang Suharto Bekti Setiadi Benediktha Aprilliani Midun Cahyo Purnomo Loanata Citrawati, Luh Putu Claudia Claudia Darmawan Listya Cahya Delviola Stefani Paschalia Karnoto Desi Derina Yusda Diky Wardhani Dito Anurogo Efa Irdhayanti Eri Mardiani Fachrurazi Felicita Maya Anggita FITRI REZEKI Gusti Agung Ayu Novanda Prabawa Putri Habibi Habibi Harlina, Sitti Hartutik Hartutik Hendri Khuan I Dewa Putu Hendri Pramana I Gede Made Indra Guna Saputra I Gusti Agung Gede Witarsana I Made Sucipta Adnyana I Nyoman Sukana Sabudi I Nyoman Sukana Sabudi I Nyoman Triana Putra I Putu Adi Suantara I Putu Aditya Widyanata I Putu Ari Wijaya I Putu Arya Agastya I Putu Arya Dharma Putra Pradyasta I Putu Dharma Arya Pratama I Putu Dipta Surya Surya Advika I Putu Raka Kamista Putra I Putu Sila Smara Lingga Buana I Wayan Adi Pratama I Wayan Adi Pratama I Wayan Jata I Wayan Reyvas Octa Pramesta I Wayan Witranatha Ida Bagus Ade Pradnyana Ida Bagus Yoga Saputra Irfan Maulana Irvan Syahputra Ivon Arisanti Iwan Harsono Jata, I Wayan Johnatan Christian Emmanuel Julio Marvel Giri Kadek Dwika Prawira Kadek Liana Tejawati Kadek Rian Permana Kadek Rivaldo Grey Ketut Dinda Pebriyanti Ketut Nia Natasha Wira Komang Indah Cahaya Dewi Kosasih Kristiurman Jaya Mendrofa Kusumarini, Indah Loso Judijanto Made Darmiati Made Kartika Candra Dewi Made Yudhawijaya Maswiartha, Nyoman Gede Muchlis Daroini Muhammad Ade Kurnia Harahap Muhammad Yusuf Naufal Rafi Dziaulhaq Nekky Rahmiyati Ni Gusti Ayu Made Yuliana Dewi Ni Kadek Ayu Maharani Ni Komang Carrissa Ayu Putri Ni Luh Gde Sri Sadjuni Ni Luh Nyoman Widyaningsih Ni Luh Putu Dela Pramesti Putri Ni Made Dinda Amara Laksmi Ni Made Sherly Antari Putri Ni Made Suastini Ni Made Yuna Sugiantari Ni Putu Ayu Gita Sintya Dewi Ni Putu Putri Padma Wulandari Ni Wayan Amelia Pratiwi Ni Wayan Ari Astiti Putri Ni Wayan Chintia Pinaria Ni Wayan Diah Satya Upayanti Nyoman Gede Mas Wiartha Odelia Valda Ichwan pinaria, ni wayan chintia Prastha Adyatma Priscilla Patricia Budi Darma Putu Divyanti Permata Devi Rahmi Setiawati Reni Ariasri, Nyoman Robertus Adi Nugroho Satria Yudha Arya Wiraraja Septin Maisharah K Sri Sadjuni, Ni Luh Gede Sulistyawati, Ni Luh Ketut Sri Yanti Setianti Zunan Setiawan