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All Journal Warmadewa Management and Business Journal (WMBJ) WICAKSANA: Jurnal Lingkungan dan Pembangunan EKUITAS (Jurnal Ekonomi dan Keuangan) Wacana Ekonomi : Jurnal Ekonomi, Bisnis dan Akuntansi Lumbung Inovasi: Jurnal Pengabdian Kepada Masyarakat International Journal of Community Service AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Pengabdian Masyarakat Bestari (JPMB) Asian Journal of Community Services (AJCS) Journal of Finance and Business Digital (JFBD) Asian Journal of Management Analytics Journal of Governance, Taxation, and Auditing Journal of Business on Hospitality and Tourism Loka: Journal Of Environmental Sciences
Ni Made Rustini, Ni Made
Universitas Warmadewa Denpasar
Religion Agriculture, Biological Sciences & Forestry Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Public Health Social Sciences Other

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Improvement of Traditional Balinese "Ong" Tea-Making Process to Extend Shelf Life To Support Ecotourism in Banjar Lantangidung, Gianyar, Bali Sudiarta, I Wayan; Ni Luh Putu Putri, Setianingsih; Rustini, Ni Made; Pratiwi, Ni Luh Putu Yumi Mega; Kusuma, David Ali Jaya; Mulia, I Komang Oki Budi
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 1 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i1.505

Abstract

“Ong” tea contains vitamins B1, B2, B6, B12, folic acid, and vitamin C, in addition to several essential amino acids, organic acids, minerals, vitamins, amino acids, and active polyphenol compounds, and various important enzymes that have many benefits for the body. “Ong” tea is a probiotic drink from the tea fermentation process. The bacteria in SCOBY (Symbiotic Consortium of Bacteria and Yeast) are Acetobacter xylinum bacteria. The purpose of implementing the activities proposed in the training to improve the process of making “Ong” tea through PKM (Community Service Program) activities is to ensure that the people of Br. Lantangidung, Batuan, Sukawati have the skills and insight to manage local natural resources and have an entrepreneurial spirit to open up business opportunities related to the conditions of the Batuan Village area. Improving product quality, expanding marketing reach, and using more hygienic and modern packaging techniques are also important. Thus, it is hoped that Balinese “ong” tea can become a superior product to improve the community's economy and support ecotourism development in Banjar Lantangidung.Contribution to Sustainable Development Goals (SDGs):SDG 1: No PovertySDG 3: Good Health and Well-BeingSDG 8: Decent Work and Economic Growth SDG 9: Industry, Innovation, and Infrastructure SDG 12: Responsible Consumption and Production SDG 15: Life on Land
IMPROVEMENT OF TRADITIONAL BALINESE "ONG" TEA-MAKING PROCESS TO EXTEND SHELF LIFE TO SUPPORT ECOTOURISM IN BANJAR LANTANGIDUNG, GIANYAR, BALI Sudiarta, I Wayan; Ni Luh Putu Putri, Setianingsih; Pratiwi, Ni Luh Putu Yumi Mega; Rustini, Ni Made; Kusuma, David Ali Jaya; Mulia, Komang Oki Budi
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i3.514

Abstract

“Ong” tea contains vitamins B1, B2, B6, B12, folic acid, and vitamin C, in addition to several essential amino acids, organic acids, minerals, vitamins, amino acids, and active polyphenol compounds, and various important enzymes that have many benefits for the body. “Ong” tea is a type of probiotic drink produced from the tea fermentation process. The bacteria contained in SCOBY (Symbiotic Consortium of Bacteria and Yeast) are Acetobacter xylinum bacteria. The purpose of implementing the activities proposed in the training to improve the process of making “Ong” tea through PKM activities is to ensure that the people of Br. Lantangidung, Batuan, Sukawati have the skills and insight to manage local natural resources and have an entrepreneurial spirit so that they can open up business opportunities related to the conditions of the Batuan Village area. Improving product quality, expanding marketing reach, and using more hygienic and modern packaging techniques are also important. Thus, it is hoped that Balinese “ong” tea can become a superior product that can improve the community's economy and support the development of ecotourism in Banjar Lantangidung
Accelerating the Development of Arabica Coffee Production and Processing to Encourage Business and Economic Improvement of the Kintamani Bali Community: Development of Arabica Coffee Production and Processing of the Kintamani Bali Community Suriati, Luh; Suwitra, I Made; Astuti, Partiwi Dwi; Udayana, I Gusti Bagus; Selamet, I Ketut; Rustini, Ni Made; Chindrawati, Anak Agung Sagung Manik; Damayanti, Ni Luh Putu Sulis Dewi
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 1 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i1.633

Abstract

This study focuses on accelerating the development of Arabica coffee production and processing in Kintamani, Bali, to enhance local business and economic growth. Kintamani, renowned for its distinctive Arabica coffee, faces challenges in productivity, post-harvest processing, and global market access. The program employed a combination of face-to-face methods, counseling, training, and hands-on practices to improve cultivation techniques, post-harvest methods, marketing strategies, and collaboration networks. The method involved direct practice guided by experts, with training on sustainable agricultural practices, modern post-harvest processing technologies, and effective marketing strategies. Results show a significant increase in participants' knowledge, with an understanding of marketing strategies improving from 21.05% to 84.21%, and awareness of product certification rising from 10.53% to 84.21%. These outcomes demonstrate the program's effectiveness in empowering local communities and fostering sustainable development. Recommendations include leveraging social media, certification systems, and stakeholder collaborations to enhance market access and ensure business continuity. Contribution to Sustainable Development Goals (SDGs):SDG 1: No PovertySDG 2: Zero hungerSDG 9: Industry, Innovation, and Infrastructure SDG 12: Responsible Consumption and ProductionSDG 13: Industry, Innovation, and InfrastructureSDG 17: Partnerships for the Goals
Training in Integrated Coconut Product Processing and Marketing with the Implementation of Zero Waste in Banjar Lantangidung, Sukawati, Gianyar, Bali Setianingsih, Ni Luh Putu Putri; Sudiarta, I Wayan; Rustini, Ni Made; Padmarini, Ni Made Andira; Patni, Gusti Ayu Yunda Darma; Mulia, I Komang Oki Budi
Asian Journal of Community Services Vol. 3 No. 10 (2024): October 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ajcs.v3i10.10359

Abstract

Processing and marketing of integrated coconut products with the implementation of zero waste will be carried out by PKK Br. Lantangidung, Batuan Sukawati, Gianyar Bali. The goal achieved is to provide appropriate technology for processing coconut, which has the potential to be found in Batuan Village, Sukawati Virgin Coconut Oil (VCO), Serundeng (saur), and by-products, namely activated charcoal for health and consumption. The methods that will be used in implementing this training are interviews, face-to-face, counseling, and direct practice. The output target to be achieved is that training participants can independently make processed products and understand entrepreneurial knowledge and marketing management so that they can become economically independent
Zero Waste Innovation PKM: Utilization of "Talas Togog" towards Food Security in the Pkk Group of Batuan Village, Gianyar-Bali Muliarta, I Nengah; Ni Luh Putu Putri, Setianingsih; Rustini, Ni Made; Pranajaya, I.G.M. Raditya Abimanyu; Adol, Ewaldus; Namu, Fransico Mario
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 3 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i3.787

Abstract

Taro Togog" has a high nutritional content and has the potential to be processed into various economically valuable food products, namely tubers and stems, applying the principle of zero waste, and producing innovative products such as taro flour and chips. The purpose of the community service is to increase production capacity and product quality to support local food security. Issues raised include production efficiency and product quality of Taro Togog, so that it can attract the younger generation to consume and preserve local food. Thus, relevant and straightforward innovations can have a significant impact on food security at the community level. Through training and mentoring, the Batuan Village partner group has the knowledge and skills to process waste into products with market value. This not only reduces environmental problems by implementing the zero waste concept but also increases local food independence. Contribution to Sustainable Development Goals (SDGs):SDG 2   : Zero HungerSDG 12 : Responsible Consumption and ProductionSDG 17 : Partnerships for the Goals
Diversification of Orange Fruit Processing into Zero Waste-Based Wine Products in Pengejaran Village, Kintamani, Bangli Sudiarta, I Wayan; Ni Luh Putu Putri, Setianingsih; Muliarta, I Nengah; Rustini, Ni Made; Lestarini, Asri; Purnomo, Amelia Putri; Prabandewi, Ni Luh Putu Ratih; Tiba, Andika Umbu
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 3 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i3.855

Abstract

Citrus fruits often experience overproduction, resulting in low prices, and even unmarketable fruit is frequently wasted. This innovation offers a sustainable solution through a zero-waste concept, where all parts of the citrus fruit, from the flesh and peel to the pulp, are optimally utilized. The program focuses on intensive training in producing high-quality orange wine, introducing proper fermentation techniques to create a high-value product. The orange peel and pulp, which are by-products of the winemaking process, are further processed into products such as jam, orange peel candy, or compost, so nothing is wasted. Community service not only provides farmers with new skills in creating innovative products but also teaches the principles of an environmentally friendly circular economy. The expected positive impacts include increased farmer incomes, new business opportunities, and more effective agricultural waste management, making Pengejaran Village a self-sustaining centre for processed citrus production. Contribution to Sustainable Development Goals (SDGs):SDG 8: Decent Work and Economic GrowthSDG 9: Industry, Innovation, and InfrastructureSDG 12: Responsible Consumption and Production
The Effect of Social Media Promotion, Product Price and Product Diversity on Consumer Purchase Decisions at M. Aboe Talib Coffee Shop in East Denpasar Pranata, I Ketut Wira; Rustini, Ni Made; Jayawarsa, A.A. Ketut
Journal of Governance, Taxation and Auditing Vol. 4 No. 3 (2026): Journal of Governance, Taxation and Auditing (January - March 2026)
Publisher : PT Keberlanjutan Strategis Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38142/jogta.v4i3.1834

Abstract

This study aims to analyze the influence of social media promotion, product price, and product diversity on consumer purchasing decisions at M. Aboe Talib Coffee Shop in East Denpasar. This study involved 99 respondents selected using random sampling techniques. Data were collected by distributing questionnaires to consumers of M. Aboe Talib Coffee Shop. The analysis method used was multiple linear regression with analysis stages including instrument validity and reliability tests, partial tests (t-tests), and simultaneous tests (F-tests). The results showed that social media promotion, product price, and product diversity partially had a positive and significant influence on consumer purchasing decisions. Simultaneously, these three variables also had a positive and significant influence on consumer purchasing decisions. Thus, social media promotion, product price, and product diversity have an important role in increasing consumer purchasing decisions at M. Aboe Talib Coffee Shop in East Denpasar.
PROFESSIONAL SKEPTICISM AND INTRINSIC MOTIVATION AS DRIVERS OF AUDITORS RESPONSIBILITY FOR FRAUD DETECTION Anak Agung Bagus Amlayasa; Ni Made Rustini; Imang Dapit Pamungkas; Sultan Syah
EKUITAS (Jurnal Ekonomi dan Keuangan) Vol 9 No 3 (2025): September
Publisher : Sekolah Tinggi Ilmu Ekonomi Indonesia (STIESIA) Surabaya(STIESIA) Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24034/j25485024.y2025.v9.i3.7231

Abstract

This study investigates the mediating roles of intrinsic motivation and professional skepticism in the relationship between self-efficacy and auditors’ responsibility in detecting fraud. Data were collected via an online survey, involving 102 auditors in Denpasar public accounting firms. The results showed that self-efficacy directly affected the intrinsic motivation variables and professional skepticism, but did not directly affect the responsibility of cheating detection. These findings support self-determination theory and social cognitive theory. Notably, intrinsic motivation and professional skepticism mediate the effect of self-efficacy on auditors' responsibility in detecting fraud. Academically, this study enriches auditing literature by showing how internal psychological traits impact ethical responsibilities. As self-efficacy alone does not directly affect detection responsibility, its influence is channeled through motivational and cognitive constructs. It addresses discussions on why self-efficacy fails to predict detection responsibility directly. From a practical standpoint, professional bodies and public accounting firms are encouraged to strengthen auditors’ self-efficacy, skepticism, and intrinsic motivation through targeted programs such as training, socialization, continuing education, and anti-fraud certification. In conclusion, the study confirms the multi-mediated model, where both intrinsic motivation and professional skepticism are are key in transforming self-efficacy into a strong sense of responsibility for fraud detection.
Pengaruh Kualitas Produk, Kualitas Pelayanan dan Harga Terhadap Kepuasan Pelanggan Pada Kober Mie Setan Cabang Pulau Kawe Denpasar Rani; Rani Sukma Dewi; Ni Made Rustini; Ni Made Taman Sari
Warmadewa Management and Business Journal (WMBJ) Vol. 3 No. 1 (2021)
Publisher : Fakultas Ekonomi Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/wmbj.3.1.2021.41-48

Abstract

Adapun perumusan masalah dalam penelitian iniadalah bagaimana pengaruh harga terhadap kepuasanpelanggan dan bagiamana pengaruh kualitas produk, kualitas pelayanan dan harga terhadap kepuasanpelanggan pada Kober Mie Setan Cabang Pulau Kawe Denpasar. Dalam penelitian ini digunakan tiga variabelyang terdiri dari tiga variabel bebas yaitu kualitasproduk (X1), kualitas pelayanan (X2), harga (X3),sedangkan variabel terikat yaitu kepuasan pelanggan(Y). Sampel dalam penelitian ini adalah konsumenKober Mie Setan Cabang Pulau Kawe Denpasar.Instrument penelitian di uji menggunakan uji validitasdan uji relibilitas. Teknik analisis data yangdipergunakan adalah uji asumsi klasik meliputi ujinormalitas, uji multikolinearitas, dan uji heteroskedastisitas dan kemudian dilanjutkan dengananalisis regresi linier berganda, uji f dan uji t.Berdasarkan hasil uji F diperoleh besarnya F-hitung36,802 yang lebih besar dari F-tabel 2,70 yang berartisecara simultan berpengaruh signifikan terhadap kepuasan pelanggan pada Kober Mie Setan Cabang Pulau Kawe. Berdasarkan hasil uji t untuk variabelkualitas produk diperoleh besarnya t-hitung 3,901 yanglebih besar dari t-tabel 1,986, variabel kualitaspelayanan diperoleh besarnya t-hitung 2,049 yang lebih besar dari t-tabel 1,986, variabel harga diperoleh besarnya t-hitung 4,145 yang lebih besar dari t-tabel 1,986, yang berarti kualitas produk, kualitas pelayanan dan harga secaraparsial berpengrauh positif dan signifikan terhadap kepuasan pelanggan pada Kober Mie Setan Cabang Pulau Kawe.
PEGARUH RASIO-RASIO CAEL TERHADAP TINGKAT KESEHATAN LPD DI KECAMATAN MENGWI KABUPATEN BADUNG. Ketut Sudarmini; Ni Putu Rediatnigiri; Ni Made Rustini
WICAKSANA: Jurnal Lingkungan dan Pembangunan Vol. 1 No. 1: 2017
Publisher : Lembaga Penelitian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/wicaksana.1.1.2017.23-32

Abstract

Institute the countryside credit (LPD) representing body of effort property of custom countryside (BUMDA) running its function as financial institution can give the credit to support the fluency of effort good bussines. Without supported by capital which enough hence fluency from activity of effort bussines can be annoyed, this matter non representing the intention of a business activity. Therefore capital own the very important role to realize the target bussiness. So the LPD can run its function as institute which can give the loan / credit to all its client, hence of course the LPD have to remain to keep in good health its so that healthy always by paying attention to ratio which can influence the health storey;level. For that hence this research aim to : (1) to analysing ratio CAEL simultaniously to storey;level of health LPD in Mengwi badung Regency. (2) knowing the level of influence of each ratio CAEL to storey;level of health LPD in Mengwi Badung Regency, (3) knowing ratio CAEL which dominant influence the storey;level of health LPD in Mengwi BadungRegency. This Object Research is ratio CAEL at 38 LPD of exist in three subdistrict in Mengwi Badung Regency . Intake sample conducted in census. Data used in this research is secondary data in the form of financial statement and ratio CAEL for the period of year 2015. Analysis method used is analysis : test the classic assumption, regression with the program SPSS 16. This Research result indicate that : (1) there is influence significantly by simultan among capital ratio, asset, rentability, and likuidity or CAEL to storey;level of health LPD in Mengwi Badung Regency, (2) level of influence of each capital ratio, asset, rentability, and likuidity to health storey;level institute the credit people shall be as follows : (a) ratio CAR to storey;level of health LPD equal to 25,90 %, (b) ratio KAP to storey;level of health LPD equal to 39,00 %, (c) ratio CPRR to storey;level of health LPD equal to 23,20 %, (d) ROA to storey;level of health LPD equal to 80,50 %, (e) ratio BOPO to storey;level of health LPD equal to 11 %, (f) ratio likuidity to storey;level of health LPD equal to 60,50 %, (g) ratio LDR to storey;level of health LPD equal to 18,80 % and (3) from seven ratio analysed in the reality Return on Assetsy ratio owning influence most dominant influence the storey;level of health LPD in Mengwi Badung Regency. This Research recommend to organizer LPD to conduct the credit construction in order not to there is no problem credit which is a period of so that LPD always healthy in a condition. Key Word: CAEL, Level of Health, LPD
Co-Authors A. A. Sri Purnami A.A. Made Semariyani Adol, Ewaldus Anak Agung Bagus Amlayasa Anak Agung Istri Krisna Gangga Dewi Anak Agung Sagung Manik Chindrawati Asri Lestarini I Gede Nyoman Carlos Wiswanatha Mada I GEDE SURYA PRATAMA I Gusti Bagus Udayana I Ketut Wira Pranata I Made Suwitra I Nengah Muliarta, I Nengah I Wayan Sudiarta I Wayan Sudiarta I.B Udayana Putra Imang Dapit Pamungkas Indra, I Kadek Jayawarsa, A.A. Ketut Jelita, Ni Putu Ayu Bunga Kusuma, David Ali Jaya Luh Putu Gangga Partiwi, Ni Luh Suriati Mardika, Made Mulia, I Komang Oki Budi Mulia, Komang Oki Budi Namu, Fransico Mario Ni Luh Putu Nila VERDIANTI Ni Luh Putu Putri Setianingsih Ni Luh Putu Sulis Dewi Damayanti Ni Made Putri Pradnya Paramita Dewi Ni Made Putri Pradnya Paramita Dewi Ni Made Taman Sari Ni Putu Eka Santiari Ni Putu Rediatnigiri Padmarini, Ni Made Andira Partiwi Dwi Astuti Patni, Gusti Ayu Yunda Darma Prabandewi, Ni Luh Putu Ratih Pranajaya, I.G.M. Raditya Abimanyu Pranata, I Ketut Wira Pratiwi, , Ni Luh Putu Yumi Mega Pratiwi, Ni Luh Putu Yumi Mega Purnami, A. A. Sri Purnami, A.A Sri Purnami, Anak Agung Sri Purnomo, Amelia Putri Putri Anjani, Ni Komang Ayu Putu Ananda Icaka Putri Putu Ayu Sita Laksmi Putu Wijani, Ni Rani Rani Rani Sukma dewi Rosalia Nita Aryani Selamet, I Ketut Shinta Enggar Maharani Sudarmini, Ketut Sugiati, Gusti Ayu Syah, Sultan - Tiba, Andika Umbu Wiratama, I Gusti Ngurah Made Yogiarta, I Made