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All Journal Jurnal Kepariwisataan Jurnal Pengabdian Kepada Masyarakat MAKARDHI Indonesian Journal of Interdisciplinary Research in Science and Technology (MARCOPOLO)
Gede Adi Sistha Winata
Program Studi Seni Kuliner, , Politeknik Pariwisata Bali
Arts Humanities Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Social Sciences Other

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The Effect Brand Awareness, Brand Association, and Perceived Quality on Brand Loyalty Through Guest Satisfaction as Mediation Variable at Hotel Le Grande Bali Gede Adi Sistha Winata; I Ketut Surya Diarta; Ni Putu Ratna Sari
JURNAL KEPARIWISATAAN Vol 22 No 1 (2023): Jurnal Kepariwisataan
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jpar.v22i1.985

Abstract

Hotel Le Grande experienced decreasing number of repeater guests and implemented  price war strategy to achieve room sales targets. The adoption of  price war strategy and decreased repeater guest consequences of low brand loyalty scores. This research model influences brand awareness, brand associations and quality perceptions on brand loyalty. Mediation of guest satisfaction is included as an answer in the relationship between exogenous and endogenous latent variables which are not consistent from previous studies. This study uses quantitative approach to examine the relationship between variables. The analysis used was quantitative based on multivariate analysis using structural equation model.  The data collection technique used was questionnaires with non-probability sampling technique in accidental sampling with  total of 100 samples. The results of this study show  direct relationship between exogenous latent variables have  significant and positive effect on endogenous latent variables. Indirect relationship through guest satisfaction as mediating variable, is only able to be a partial mediation on the influence of brand associations and perceived quality positively on brand loyalty. The implications of this study, hotel management should start respond to the low promotional value of brand awareness, association and perceived quality by creating good advertising materials, targeted activities and evaluating employee performance.  
Sinergi Kuliner dan Pariwisata: Pelatihan Pengolahan Hasil Laut di Desa Bugbug, Karangasem sunada, I Nyoman; Atmaja, I Made Purwa Dana; Kristiana, Nina Indra; Rumadana, I Made; Pujawan, Anak Agung Ketut Alit; Martadjaya, I Gusti Made Iwan Dusanta; Sudiarta, Ngakan Putu; K.P Dalem, Anak Agung Gd Putra; Hendrayana, I Made; Trisdayanti, Ni Putu Eka; Kartini, Luh Putu; Winata, Gede Adi Sistha; Hardina
Jurnal Pengabdian Kepada Masyarakat Makardhi Vol. 4 No. 1 (2024): Jurnal Pengabdian Kepada Masyarakat MAKARDHI
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/makardhi.v4i1.1445

Abstract

This study aimed to enhance the skills and knowledge of the local community in Desa Bugbug, Karangasem, in processing seafood to develop the culinary industry and boost tourism. A combination of qualitative and quantitative approaches was employed, focusing on practical training and continuous mentoring. Data were collected using questionnaires distributed to participants before and after the training sessions, complemented by short interviews. The data were analysed to identify changes in competency levels, focusing on five key variables: culinary skills and knowledge, hygiene and sanitation awareness, professionalism and collaboration, sustainable culinary industry development, and training quality and effectiveness. The results indicated significant improvements in participants' culinary skills and knowledge, particularly in seafood processing, and heightened awareness of hygiene and sanitation practices. However, challenges in professional collaboration and the sustainable development of the culinary industry were identified. The training had a positive impact, increasing local culinary skills and knowledge, enhancing menu diversity, and supporting the preservation of traditional culinary practices. Continuous mentoring from academic institutions is crucial to further develop these competencies and ensure long-term benefits. Future research should explore integrating digital technology into training programs and evaluate the long-term economic impact on local tourism. Overcoming logistical challenges and resistance to new techniques are essential for sustainable development.
Organoleptic Test of the Quality of Sweet Soy Sauce Made from Turi Seeds I Ketut Gede Adi Surita; I Gede Adi Sistha Winata
Indonesian Journal of Interdisciplinary Research in Science and Technology Vol. 3 No. 1 (2025): January 2025
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/marcopolo.v3i1.12177

Abstract

Sweet soy sauce is one of the favorite soy-based food complements for the majority of Indonesians, which extends to the interior. In general, sweet soy sauce is made from selected soybeans processed by fermentation. In fact, Indonesia is rich in various types of grains other than soybeans that can be used as an alternative to making sweet soy sauce. Many Indonesians still do not know the alternative ingredients for making sweet soy sauce. To overcome this problem, it is necessary to have an alternative in making sweet soy sauce with high nutritional value or at least have the same quality as soybeans. Seeds from the turi plant can be used as an alternative raw material in making sweet soy sauce because turi seeds have a nutritional content composition that is not much different from soybeans and the utilization of turi seeds in Indonesia has not been maximized. The methods used to obtain the data and information needed in this study are experimental tests, documentation, and organoleptic tests supported by components such as questionnaires, panelist tests, and Likert scales. This study used fairly trained panelists. The results obtained from the organoleptic test, namely in terms of taste, texture, aroma, and color, have very good interpretation criteria.
Co-Authors Anak Agung Ketut Alit Pujawan Hardina Hendrayana, I Made I Ketut Gede Adi Surita I Ketut Surya Diarta I Made Purwa Dana Atmaja K.P Dalem, Anak Agung Gd Putra Kristiana, Nina Indra Luh Putu Kartini Martadjaya, I Gusti Made Iwan Dusanta Ni Putu Eka Trisdayanti Ni Putu Ratna Sari Rumadana, I Made Sudiarta, Ngakan Putu Sunada, I Nyoman