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Analisis Pengembangan Akomodasi Wisata Homestay di Desa Kenderan, Kecamatan Tegalalang, Kabupaten Gianyar I Gusti Ayu Eka Suwintari; Anita Swantari; Putu Eka Wirawan; Putu Sabda Jayendra; I Gede Ferry Restiawan
Jurnal Ilmiah Pariwisata Vol 28 No 1 (2023): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Sekolah Tinggi Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v28i1.1644

This study aims to analyze the development of homestay tourist accommodation in Kenderan Village, Tegalalang District, Gianyar Regency. This study uses a qualitative approach. In this study, the data were analyzed and presented descriptively. The data collection used non-participant observation, structured interviews, literature studies, and document studies. The technique SWOT analysis used for data analysis. Based on the results of the research that has been done, it is evident that each homestay has strengths, weaknesses, opportunities and challenges in managing it. In general, the strength of these seven homestays is the strong family atmosphere which is characteristic of each form of homestay. Then there is a weakness of the seven homestays, namely inadequate management due to limited human resources. The existence of culture and nature that are still beautiful is an opportunity for the seven homestays in Kenderan Village. Therefore, it is necessary to utilize existing resources so that they can be used as the main factor that attracts the attention of tourists to settle down. Next, regarding the challenges, those are generally experienced by the seven homestays are increasingly fierce and growing market competition. Keywords: Homestay, Tourism Village, Management, SWOT Analysis

Analisis Pengembangan Akomodasi Wisata Homestay di Desa Kenderan, Kecamatan Tegalalang, Kabupaten Gianyar I Gusti Ayu Eka Suwintari; Anita Swantari; Putu Eka Wirawan; Putu Sabda Jayendra; I Gede Ferry Restiawan
Jurnal Ilmiah Pariwisata Vol 28 No 1 (2023): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v28i1.1644

This study aims to analyze the development of homestay tourist accommodation in Kenderan Village, Tegalalang District, Gianyar Regency. This study uses a qualitative approach. In this study, the data were analyzed and presented descriptively. The data collection used non-participant observation, structured interviews, literature studies, and document studies. The technique SWOT analysis used for data analysis. Based on the results of the research that has been done, it is evident that each homestay has strengths, weaknesses, opportunities and challenges in managing it. In general, the strength of these seven homestays is the strong family atmosphere which is characteristic of each form of homestay. Then there is a weakness of the seven homestays, namely inadequate management due to limited human resources. The existence of culture and nature that are still beautiful is an opportunity for the seven homestays in Kenderan Village. Therefore, it is necessary to utilize existing resources so that they can be used as the main factor that attracts the attention of tourists to settle down. Next, regarding the challenges, those are generally experienced by the seven homestays are increasingly fierce and growing market competition. Keywords: Homestay, Tourism Village, Management, SWOT Analysis

PENINGKATAN PENYAJIAN MAKANAN TRADISIONAL MELALUI PELATIHAN FOOD PLATING DI UMA PALAK SUBAK SEMBUNG DENPASAR Ni Putu Tiya Paristha; I Wayan Agus Selamet; Anak Agung Ayu Arun Suwi Arianty; I Gusti Ayu Eka Suwintari
BINA CIPTA Vol 4 No 1 (2025): BINA CIPTA
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/binacipta.v4i1.61

Pelatihan penyajian makanan di Uma Palak Subak Sembung Denpasar merupakan salah satu bentuk pengabdian kepada masyarakat dalam upaya meningkatkan keterampilan praktis siswa SMK Jayawisata Jakarta dalam industri pariwisata, khususnya di bidang kuliner. Kegiatan ini diikuti oleh 50 peserta. Latar belakang kegiatan ini didasari oleh pentingnya pendidikan vokasi yang mampu mengintegrasikan pengetahuan dan keterampilan praktis, serta kebutuhan untuk melestarikan dan mengembangkan kuliner tradisional sebagai daya tarik wisata. Tujuan pelatihan adalah untuk memperkaya pemahaman siswa mengenai teknik penyajian makanan yang menggabungkan unsur budaya lokal Bali dengan tren kuliner modern, sehingga dapat meningkatkan kualitas dan nilai estetika hidangan. Metode pelatihan meliputi demonstrasi oleh instruktur, praktek mandiri peserta, serta pendampingan dan evaluasi selama proses pembelajaran. Melalui kegiatan pelatihan ini, siswa mendapatkan wawasan lebih mendalam mengenai teknik penyajian makanan, yang tidak hanya menambah keahlian praktis tetapi juga meningkatkan kesadaran budaya dan potensi wirausaha di sektor kuliner. Kegiatan ini berkontribusi pada revitalisasi pendidikan kuliner yang berorientasi pada pelestarian nilai-nilai budaya lokal sekaligus mendukung pengembangan pariwisata edukatif di Subak Sembung.

Pemanfaatan Limbah Kulit Buah dalam Menciptakan Inovasi Produk Fermentasi yang Berkelanjutan I Gede Guna Darmada; Vransisca Sandra; I Made Angga Ferdiawan; I Gusti Ayu Eka Suwintari; Ni Made Ayu Natih Widhiarini
SEWAGATI: Jurnal Pengabdian Masyarakat Indonesia Vol. 4 No. 2 (2025): Juni : SEWAGATI: Jurnal Pengabdian Masyarakat Indonesia
Publisher : BADAN PENERBIT STIEPARI PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/sewagati.v4i2.2163

Fruit peel waste is one of the most abundant types of organic waste in agricultural areas, including Tambakan Village, located in Kubutambahan District, Buleleng Regency. Until now, fruit peels such as banana, jackfruit, and orange have not been utilized optimally and are often discarded, potentially causing environmental pollution and health risks. This community service program aimed to empower local residents, especially farming groups, to process fruit peel waste into valuable and environmentally friendly fermented products. The program involved several stages, including initial surveys and needs analysis, environmental education and awareness sessions, technical fermentation training, product development mentoring, evaluation, and the creation of a fermentation guidebook. The results showed that participants experienced an increased understanding of organic waste management, gained the ability to independently produce fermented beverages from banana, jackfruit, and orange peels, and demonstrated interest in developing these products on a small-business scale. The fermented products produced have market potential, particularly as functional and eco-friendly beverages. This program successfully fostered sustainable local innovation in organic waste utilization based on village resources.

Pemberdayaan Petani Lokal Melalui Inovasi Body Scrub Berbahan Jambu Biji dan Beras Merah di Desa Marga Ni Made Elsa Sugiantari; Leni Rosyani; Ni Kadek Ayu Mirayani; I Gusti Ayu Eka Suwintari; Ni Made Ayu Natih Widhiarini
Nusantara: Jurnal Pengabdian kepada Masyarakat Vol. 5 No. 2 (2025): Mei: NUSANTARA Jurnal Pengabdian Kepada Masyarakat
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/nusantara.v5i2.4675

The increasing intensity of ultraviolet (UV) radiation due to global warming poses serious risks to skin health and has led to a rising market demand for natural-based skincare products. Jabiras Body Scrub is an innovative body care product formulated from guava and brown rice to protect and nourish the skin from UV exposure. This program aims to produce an organic-based skincare product while empowering local farmers as raw material suppliers. The target market includes men and women aged 17 and above across Indonesia, including visiting tourists. Laboratory tests show that each 50-gram package of Jabiras contains 3% vitamin C and 1% antioxidants, which are effective in improving skin condition within two weeks. The product is registered with a Business Identification Number (NIB) and has obtained Intellectual Property Rights (IPR) for its brand and promotional flyer. Marketing strategies are carried out digitally via social media and e-commerce, as well as conventionally through entrepreneurship expos and word of mouth. This initiative has reached its break-even point, with a total of 250 units sold from May to September, generating IDR 9,750,000 in revenue. This activity not only achieved its sales targets but also strengthened the foundation for a sustainable business model that supports local farmers.

STRATEGI PENGEMBANGAN DAYA TARIK WISATA TUKAD BINDU BERBASIS MASYARAKAT DI KELURAHAN KESIMAN KOTA DENPASAR Christina Risma Lovieta; Putu Eka Wirawan; I Gusti Ayu Melistyari Dewi; I Gusti Ayu Eka Suwintari
Journal of Tourism and Interdiciplinary Studies Vol. 3 No. 2 (2023): Journal of Tourism and Interdisciplinary Studies (JoTIS)
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/jotis.v3i2.113

The tourist attraction of Tukad Bindu was originally a river that was used as garbage dump by local community, which seemed haunted and dirty. However, because of the concern and participation of the local community, the Bindu River was managed and developed by the Tukad Bindu Foundation to become a tourist attraction. Even though has become a tourist attraction, although there are still many shortcomings with respect to management and development, consequently, this study's goal is to create alternate development strategies that are more effective, so it will able to maintain its existence and become a sustainable tourist attraction as an example for other tourist attraction, to continue to pay attention to environmental sustainability and provide an impact on increasing the community's economy. This study used a method of qualitative description, which was obtained through data collection techniques of observation, interviews, questionnaires and document studies. As well as data analysis techniques, namely analysis techniques using the IFAS-EFAS matrix, IE matrix, SWOT matrix, and QSPM matrix. The results of this research are that Tukad Bindu Tourism Attraction is in quadrant I, namely supporting an aggressive strategy by taking advantage of opportunities and strengths owned by Tukad Bindu Tourism Attraction as much as possible in developing tourism products. Furthermore, based on the QSPM analysis, there are two priority strategies that get the highest STAS, namely the WO1 Strategy 6.21 conducting regular promotions and the SO1 strategy 6.16 creating new tourism activities.

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