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All Journal EnJourMe (English Journal of Merdeka) : Culture, Language, and Teaching of English Jurnal PAJAR (Pendidikan dan Pengajaran) WIDYA MANAJEMEN Jurnal Manajemen Pelayanan Hotel TRAVERSE - Journal of Language and Applied Linguistics Al-MIKRAJ: Jurnal studi Islam dan Humaniora Jurnal Pengabdian Mandiri Edukasia: Jurnal Pendidikan dan Pembelajaran Jurnal Ilmiah Hospitality Management Jurnal Ilmiah Pariwisata dan Bisnis Stilistika Jurnal Pariwisata Tourista Journal of Business on Hospitality and Tourism Jurnal Pengabdian Kepada Masyarakat SEWAGATI Jurnal Pengabdian Kepada Masyarakat Radisi E-Amal: Jurnal Pengabdian Kepada Masyarakat Jurnal Pariwisata Tourista
Utik Kuntariati
Institut Pariwisata Dan Binsis Internasional
Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Social Sciences Other

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Penambahan Wortel pada Pembuatan Dodol Suryani, Ni Made Indah; Kuntariati, Utik
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 2 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Februari 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i2.725

Abstract

Dodol selaku makanan tradisional khas Indonesia yang termasuk dalam makanan pencuci mulut dengan berbahan dasar tepung beras , tepung ketan, santan kelapa dan gula. Tujuan penelitian ini ialah guna memahami kualitas dodol melalui bahan campuran wortel. Metode penelitian ini ialah metode penelitian kuantitatif melalui jenis penelitian eksperimental dan Teknik pengumpulan data yang dilaksanakan melalui observasi dan kuesioner. Ketika menetapkan kualitas dari dodol wortel dinilai melalui menggunakan Teknik uji organoleptic yang diujikan kepada 30 panelis melalui aspek yang di uji meliputi aspek rasa , warna , tekstur dan aroma. Temuannya yang sudah dilaksanakan dengan 2 buah dodol. Yaitu dodol tanpa campuran wortel (sample A) dan dodol dengan campuran wortel (sample B) selaku pembanding. Berlandaskan temuannya didapati dodol tanpa campuran wortel (sample A) memiliki kualitas rasa enak, warna cukup menarik,, tekstur kenyal, dan aroma cukup sedap sedangkan dodol dengan campuran wortel (sample B) memiliki kualitas rasa sangat enak, warna sangat menarik , tekstur kenyal dan aroma sedap. Dodol is a traditional Indonesian food which is included in desserts made from rice flour, glutinous rice flour, coconut milk and sugar. The purpose of this study was to determine the quality of dodol with carrot mixture. The research method applied in this study is a quantitative research method with experimental research types and data collection techniques carried out by observation and questionnaires. In determining the quality of carrot dodol, it was assessed using an organoleptic test technique that was tested on 30 panelists with the aspects tested covering aspects of taste , color , texture and aroma. The results of research that has been done with 2 lunkheads. Namely dodol without a mixture of carrots (sample A) and dodol with a mixture of carrots (sample B) as a comparison. Based on the results of the study it was found that dodol without carrot mixture (sample A) had good taste quality, quite attractive color, chewy texture, and quite delicious aroma while dodol with carrot mixture (sample B) had very good taste quality , very attractive color, texture chewy and smells good.
Analisis Penerapan Standard Operating Procedure pada Housekeeping Departement Miliyani, Ni Luh Shanty; Kuntariati, Utik; Febianti
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 9 (2024): Jurnal Ilmiah Pariwisata dan Bisnis September 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i9.882

Abstract

Tujuan dari penelitian ini adalah untuk menganalisis penerapan dari standard operating procedures (SOP) dari departemen housekeeping di Berry Amour Villas Seminyak. Sampel yang digunakan adalah 10 orang dari 49 populasi. Penelitian ini dilakukan selama 3 (tiga) bulan sejak Mei hingga Agustus 2022. Penelitian ini menggunakan teknik analisis binomial sebagai teknik analisis data dengan membandingkan case proportion dengan proporsi yang diharapkan, serta menggunakan teknik kombinasi sebagai teknik penyajian data yaitu menyajikan hasil data secara formal dan informal. Proporsi yang dianggap sesuai adalah sebesar ≥ 0.85, hal ini berdasarkan pada penetapan parameter probabilitas dari penelitian terdahulu. Dari penelitian yang ada ditentukan bahwa : (1) Departemen housekeeping sudah menerapkan SOP sesuai dengan standar (2) Penerapan SOP di Berry Amour Villas Seminyak masuk kedalam kategori sangat baik. Sehingga dari penelitian ini dapat disimpulkan bahwa penerapan SOP dari departemen housekeeping di Berry Amour Villas Seminyak sudah sesuai dan sudah diterapkan dengan sangat baik. The aims of this research is to analyze the implementation of standard operating procedures from housekeeping departement at Berry Amour Villas Seminyak. The sample that usedin this research are 10 peoples of 49 population. This research was conducted for 3 (three) months starting from May – August 2022. Using binomial analysis as the data analysis technique by comparing the proportion of cases with the expected proportions and based on the binomial distribution with the determination of probability parameters. The considered proportion is ≥ 0.85. From the existing research, it is determined that: (1) the housekeeping departement has implemented SOP in accordance with the standards (2) The implementation of SOPs at the Berry Amour Villas Seminyak is included in the excellent category. Well from this research, it can be concluded that the application of SOPs from the housekeeping departement at the Berry Amour Villas Seminyak is appropriate and has been implemented very well.
Penerapan Personal Hygiene pada Karyawan Food and Beverage Padma Resort Legian Mahadewa, I Gede Krisna Sakti; Kuntariati, Utik
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 1 (2025): Jurnal Ilmiah Pariwisata dan Bisnis Januari 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i1.926

Abstract

Penerapan Personal Hygiene adalah suatu hal yang sangat perlu diterapkan, hal tersebut dikarenakan penerapan Personal Hygiene ini tentunya memberikan dampak postif bagi peningkatan pengembangan sebuah hotel. Jika Personal Hygiene ini tidak diterapkan akan dapat menyebabkan penurunan tingkat kualitas hotel yang berdampak pada popularitas hotel. Adapun tujuan dari penelitian ini adalah untuk mengetahui bagaimana penerapan personal Hygiene yang ada di Padma Resort Legian. Dan adapun metode penelitian yang digunakan seperti metode observasi, wawancara dan dokumentasi. Penelitian yang dilakukan berlokasi di sebuah tempat yaitu Resort. Resort ini berlokasi di daerah Legian Bali yang bernama Padma Resort Legian selama dalam waktu 6 bulan. Dan dari hasil penelitian terdapat ada beberapa personal Hygiene yang masih belum diterapkan seperti kerapian pada rambut, kebersihan diri seperti mencuci tangan baik sebelum dan sesudah memulai suatu kegiatan, kebersihan lingkungan tempat kerja, dan untuk memperbaikinya diperlukan adanya tingkat kesadaran dari karyawan dan pengawasan dari atasan untuk memastikan karyawan telah melakukan prosedur sesuai standar yang ditentukan. The application of Personal Hygiene is something that really needs to be implemented, this is because the application of Personal Hygiene certainly has a positive impact on increasing the development of a hotel. If Personal Hygiene is not implemented it will cause a decline in the level of hotel quality which will impact the hotel's popularity. The aim of this research is to find out how personal hygiene is implemented at Padma Resort Legian. And the research methods used include observation, interviews and documentation methods. The research carried out was located in a place, namely a resort. This resort is located in the Legian area of Bali called Padma Resort Legian for 6 months. And from the research results, there are several personal hygiene items that are still not implemented, such as neatness of hair, personal hygiene such as washing hands both before and after starting an activity, cleanliness of the workplace environment, and to improve this, a level of awareness from employees and supervision from superiors is needed to ensure employees have carried out procedures according to specified standards.
SUSTAINABLE SOLUTIONS: GREENHOST LEADING THE INDUSTRIAL DAY 6.0 CHARGE Utik Kuntariati; Luh Eka Susanti; A. A. A. Arun Suwi Arianty; Putu Dian Yuliani Paramita; Ni Made Rinayanthi; I Wayan Suadnyana
Sewagati Vol. 3 No. 1 (2024): Sewagati
Publisher : Fakultas Teknik dan Informatika Universitas PGRI Mahadewa Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59819/sewagati.v3i1.3767

Abstract

Sustainable Solutions: Greenhost Leading the Industrial Day 6.0 Charge" aims to promote sustainability in the accommodation sector, particularly through the implementation of green practices in hotels and other lodgings. This article presents the methodology and outcomes of a community engagement initiative conducted at the International Institute of Tourism and Business. Through collaborative efforts, including needs assessment, joint action planning, training sessions, environmental assessments, and program development, the project aimed to enhance awareness and adoption of eco-friendly practices. Key findings highlight the importance of collaboration, tailored training, and targeted environmental assessments in advancing sustainability goals in the accommodation industry.
SAMBA : SUMBER AGRIBISNIS DAN BAHASA INGGRIS UNTUK MENINGKATKAN PARIWISATA BERBASIS KOMUNITAS DI DESA DALANG TABANAN Utik Kuntariati; Paramita, Putu Dian Yuliani
Stilistika : Jurnal Pendidikan Bahasa dan Seni Vol. 14 No. 1 (2025): Stilistika: Jurnal Pendidikan Bahasa dan Seni
Publisher : Program Studi Pendidikan Bahasa Indonesia dan Daerah Universitas PGRI Mahadewa Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59672/stilistika.v14i1.5347

Abstract

Desa Dalang Selemadeg, Tabanan, Bali, memiliki potensi besar sebagai destinasi agrowisata yang mengedepankan pariwisata berbasis komunitas. Salah satu tantangan yang dihadapi adalah keterbatasan keterampilan bahasa Inggris masyarakat setempat, yang sangat penting dalam melayani wisatawan, baik lokal maupun internasional. Penelitian ini bertujuan untuk mengembangkan dan mengimplementasikan program pelatihan bahasa Inggris berbasis pariwisata dan agribisnis di desa tersebut. Program ini dirancang untuk meningkatkan keterampilan bahasa Inggris masyarakat yang terlibat dalam sektor pariwisata berbasis komunitas dan agrowisata. Metode penelitian ini menggunakan pendekatan kualitatif dengan desain studi kasus. Peneliti akan mengumpulkan data melalui wawancara mendalam dengan masyarakat Desa Dalang Selemadeg yang terlibat dalam agrowisata, seperti pemandu wisata, petani, dan pengelola rumah kelas. Selain itu, teknik observasi partisipatif akan digunakan untuk memahami bagaimana interaksi sehari-hari antara masyarakat dan wisatawan berlangsung, serta tantangan dalam komunikasi yang dihadapi, terutama terkait dengan keterampilan bahasa Inggris. Data yang terkumpul akan dianalisis secara induktif dengan teknik analisis tematik untuk mengeksplorasi kebutuhan bahasa Inggris dalam konteks pariwisata berbasis komunitas. Hasil penelitian ini ditemukan bahwa penggunaan bahasa dapat menunjang aktivitas agrowisata yang ada pada desa samba dengan menggunakan metode pembelajaran Bahasa Inggris.
IMPLEMENTATION OF HIGHER ORDER THINKING SKILLS (HOTS)-BASED EDUCATION TO ENHANCE THE QUALITY OF ENGLISH LANGUAGE FOR STUDENTS AT SDN 1 TIMPAG Utik Kuntariati; Putu Dian Yuliani Paramita; Gede Eka Wahyu
Jurnal PAJAR (Pendidikan dan Pengajaran) Vol. 7 No. 3 (2023): May
Publisher : Laboratorium Program Studi Pendidikan Guru Sekolah Dasar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33578/pjr.v7i3.9441

Abstract

This study focuses on the implementation of Higher Order Thinking Skills (HOTS) in English learning to prepare students for the demands of Education 4.0, which aims to produce competent and high-quality human resources capable of performing effectively in the industrial world (Pohan, 2019). In today’s education, students are required to process broad information and develop understanding in various fields, including English. The research employed a qualitative descriptive method, which emphasizes describing phenomena using words rather than numbers. The study was conducted at SDN 1 Timpag. Based on the results, it was concluded that the HOTS learning indicators are developed comprehensively, encompassing six aspects: Creating, Evaluating, Analyzing, Applying, Remembering, and Understanding. However, there are areas for improvement in implementing HOTS in English learning, such as in storytelling planning, introducing animal objects and body anatomy, using simple greetings, and applying grammar.
The Implementation of the Cascading Method in Post-COVID-19 English Language Learning at SDN 3 Timpag Tabanan Utik Kuntariati
Jurnal PAJAR (Pendidikan dan Pengajaran) Vol. 7 No. 6 (2023): November
Publisher : Laboratorium Program Studi Pendidikan Guru Sekolah Dasar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33578/pjr.v7i6.9652

Abstract

This study examines the implementation of the Cascading learning model at SDN 3 Timpag, Kabupaten Tabanan, particularly in the context of students transitioning from online to offline learning due to COVID-19. The research employs a qualitative approach, using literary studies and document analysis to explore the current phenomenon and collect relevant data. The Cascading learning model is structured in five stages: (1) formulating cascading materials, (2) orientation, (3) grouping, (4) determination of materials and presentation, and (5) evaluation. These stages are crucial in developing the learning system, particularly for shaping students’ understanding of tourism objects integrated into English language learning materials. A SWOT analysis conducted in the study revealed key challenges: internally, some students have not fully adapted to the new learning model; externally, students experience learning loss, making it more difficult to develop creative thinking skills. Overall, the research emphasizes that the Cascading model can support the adjustment to offline learning while enhancing students’ engagement and creativity in English learning.
PERSEPSI MAHASISWA IPB INTERNASIONAL BALI TERHADAP PEMBELAJARAN BAHASA INGGRIS SECARA DARING BERBASIS LMS SEBAGAI DAMPAK PANDEMI COVID-19 (NEW NORMAL) Utik Kuntariati; Putu Sri Darmayanti; Putu Dian Yuliani Paramita3
Jurnal PAJAR (Pendidikan dan Pengajaran) Vol. 6 No. 4 (2022): July
Publisher : Laboratorium Program Studi Pendidikan Guru Sekolah Dasar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33578/10.33578/pjr.v6i4.8807

Abstract

Covid-19, which has been declared a pandemic, has had a massive impact on the viability of people on a global scale. Policies are taken by the governments of each country to immediately overcome the spread of the coronavirus. These policies include wearing masks, washing hands, avoiding crowds, and keeping a distance or better known as social distancing frequently. Social distancing as the impact of covid 19 pandemic has certainly switched from a face-to-face learning system to an online learning system. The change in learning patterns was also implemented by IPB International Bali as a replacement for the face-to-face learning system (offline), which was normally implemented before the pandemic. The study in this article is designed to find out the students’ perceptions of the International Tourism and Business Institute (IPBI) regarding online learning during work from home (WFH). The research method used was a descriptive quantitative method by using Chi-Square with SPSS. The technique of data collection was used through the allocation of questionnaires by using Google Form. Respondents of the research involved 297 students from the majors of Diploma 3 and 4 IPBI. The results of the study indicated that LMS provided benefits in online learning in the midst of the Covid-19 pandemic.
Sosialisasi penggunaan Permainan Edukatif dalam Meningkatkan Penguasaan Kosakata Bahasa Inggris Siswa Kelas 2 Sekolah Dasar 01 Pandak Bandung, Tabanan I Wayan Suadnyana; Dika Pranadwipa Koeswiryono; Putu Sri Darmayanti; Ni Made Sri Rahayu; Utik Kuntariati
Jurnal Pengabdian kepada Masyarakat Radisi Vol 6 No 1 (2026)
Publisher : Yayasan Kajian Riset dan Pengembangan RADISI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55266/pkmradisi.v6i1.655

Abstract

English language learning at the elementary school level, particularly in vocabulary acquisition, still faces several challenges, including low student motivation and the use of conventional, less interactive teaching methods. This community service program aims to improve the English vocabulary mastery of second-grade elementary school students through the implementation of educational game-based learning. The method was carried out through five stages: preparation, socialization, instructional implementation, monitoring and evaluation, and reflection and follow-up. The core activities involved vocabulary instruction using visual media and educational games such as bingo, flashcard games, and guessing games. The results indicate a significant improvement in students’ vocabulary mastery, increasing from an average of 5–10 words to 15–20 words used actively. Additionally, there was an increase in student engagement and learning motivation, as well as improved teacher competence in applying interactive teaching methods. Therefore, educational game-based learning is proven to be effective in enhancing the quality of English vocabulary instruction at the elementary school level.
Pembuatan Paket Agrowisata Di Desa Wisata Sanda, Tabanan Moh Agus Sutiarso; I Nyoman Arto Suprapto; Utik Kuntariati
Jurnal Pengabdian kepada Masyarakat Radisi Vol 5 No 3 (2025)
Publisher : Yayasan Kajian Riset dan Pengembangan RADISI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55266/pkmradisi.v5i3.625

Abstract

This community service program is located in Sanda Village, Tabanan Regency, Bali. The problems faced by the target partners of the program (the Sanda Village Tourism Awareness Group/Pokdarwis) include the lack of skills among Pokdarwis members in developing rural tourism products based on agrotourism; limited synergy and coordination between Pokdarwis and other community groups in Sanda Village; and insufficient involvement of local stakeholders in supporting tourism development in the village. The solutions implemented include providing assistance in designing agrotourism packages, assisting in the development of interpretation materials for agrotourism activities, as well as facilitating improved coordination and collaboration with other community groups to support tourism product development in Sanda Village. The outputs achieved include: 1) The creation of agrotourism packages such as Farming Trekking, River and Rice Field Exploration, and a Plowing the Rice Field attraction; 2) Improved promotional facilities through content specifically highlighting agrotourism; 3)The formulation of an integrated institutional model for agrotourism development. This community service initiative has been positively and enthusiastically received by the people of Sanda Village, and the sustainability of the program is highly expected.
Co-Authors A. A. A. Arun Suwi Arianty Anggitha, I Putu Nanda Anggraeni, Ni Luh Putu Putri Anggreni , Ni Made Alit Astina, Made Arya Bagus Putu Wahyu Nirmala Dika Pranadwipa Koeswiryono, Dika Pranadwipa Estikowati, Estikowati Febianti Firman Sinaga Gede Eka Wahyu Gede Eka Wahyu, Gede Eka Hagai Laing I Ketut Gde Nata Adi Putra I Nyoman Sudiarta I Wayan Putra Aditya Indriyani , Ni Luh Made Janeta Kadek Ayu Ekasani Kambey , Yuriko Mathilda Kepakisan , Ketut Arya Putra Wijaya Kimberley Kimberley Koerniawaty , Francisca Titing Komang Trisna Pratiwi Arcana Laing, Hagai Lanovia Amir, Firlie Luh Eka Susanti Mahadewa, I Gede Krisna Sakti Malikhatul Lailiyah Maulana, Bayu Gilang Miliyani, Ni Luh Shanty Moh Agus Sutiarso Muliana, I Made Joe Kresnadana Nataresa , I Wayan Bayu Banen Ni Made Rinayanthi Ni Made Sri Rahayu Nyoman Surya Wijaya Paramita, Putu Dian Yuliani Paramitha, Putu Dian Yuliani Parwati, Komang Shanty Muni Pramana, I Gede Dimas Arya Putu Dian Yuliani Paramita3 Putu Diva Krisna Maharani Putu Sabda Jayendra Putu Sri Darmayanti Rinayanthi, Ni Made Santika , I Komang Angga Suadnyana, I Wayan Suprapto , I Nyoman Arto Suryani, Ni Made Indah Susastrawan , I Gede Tirtoadji, Kenny Widhyadanta, I Gede Dirga Surya Arya Yani, Ni Wayan Mega Sari Apri Yuliantari , Ni Putu Eka