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All Journal Mimbar PGSD Undiksha Jurnal Pendidikan Indonesia JURNAL EVALUASI PENDIDIKAN AKSIOMA International Research Journal of Management, IT & Social Sciences JUTIK : Jurnal Teknologi Informasi dan Komputer Formatif: Jurnal Ilmiah Pendidikan MIPA BIOEDUSAINS: Jurnal Pendidikan Biologi dan Sains JURNAL PENDIDIKAN TAMBUSAI Journal of Educational Research and Evaluation Journal of Education Technology International Journal of Elementary Education Jurnal Ilmiah Sekolah Dasar Jurnal Tarbiyah : Jurnal Ilmiah Kependidikan JOURNAL OF SONGKE MATH JISAE (Journal of Indonesian Student Assesment and Evaluation) Tourism Reserch Journal jurnal ilmiah hospitality Enrichment : Journal of Management Community Development Journal: Jurnal Pengabdian Masyarakat Community Empowerment Majalah Ilmiah Pelita Ilmu Journal of Tourism and Interdiciplinary Studies Journal of Advanced Sciences and Mathematics Education Emasains : Jurnal Edukasi Matematika dan Sains SWARNA Jurnal Ilmiah Hospitality Management Jurnal Abdi Masyarakat Jurnal Ilmiah Pariwisata dan Bisnis Suluh Pendidikan: Jurnal Ilmu-ilmu Pendidikan Prosiding SENAMA PGRI Jurnal Penelitian Pendidikan Indonesia SWARNA: Jurnal Pengabdian Kepada Masyarakat
I Wayan Eka Mahendra
Insitut Pariwisata Dan Bisnis Internasional
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Pengaruh Fasilitas Kerja dan Lingkungan Kerja terhadap Motivasi Kerja Karyawan Dewi, Putu Surya; Mahendra, I Wayan Eka; Wahyu, Gede Eka
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 3 (2025): Jurnal Ilmiah Pariwisata dan Bisnis Maret 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i3.942

Abstract

Pentingnya keberadaan sumber daya manusia dalam pengembangan usaha jasa pariwisata, terlihat dari kebijakan untuk mengajak masyarakat sadar wisata, dan meningkatkan produk wisata, yang sebetulnya juga tidak lepas dari peningkatan profesionalisme sumber daya manusia. Karyawan merupakan salah satu unsur terpenting dalam menentukan maju mundurnya suatu perusahaan. Untuk mencapai tujuan perusahaan diperlukan karyawan yang sesuai dengan persyaratan dalam hotel, dan juga harus mampu menjalankan tugas-tugas yang telah ditentukan oleh hotel. Begitupula sebaliknya selain karyawan yang memenuhi persyaratan dalam hotel, maka hotel juga harus memenuhi tanggung jawabnya dengan memberikan fasilitas kerja dan lingkungan kerja yang memadai agar motivasi kerja karyawan semakin meningkat. Penelitian ini dilakukan dengan tujuan untuk mengetahui bagaimana pengaruh fasilitas kerja dan lingkungan kerja mempengaruhi motivasi kerja karyawan di Discovery Kartika Plaza Hotel. Penelitian ini menggunakan pendekatan asosiatif korelatif dengan alat analisis SPSS versi 22. Sampel yang digunakan di penelitian ini berjumlah 100 orang. Hasil penelitian memperlihatkan bahwa fasilitas kerja (X1) berpengaruh positif terhadap motivasi kerja karyawan di Discovery Kartika Plaza Hotel, lingkungan kerja (X2) berpengaruh positif terhadap motivasi kerja (Y) karyawan di Discovery Kartika Plaza Hotel. Dari hasil yang diperoleh menunjukan fasilitas kerja dan lingkungan kerja secara bersama-sama berpengaruh positif terhadap motivasi karyawan di Discovery Kartika Plaza, Kuta, Bali. The importance of the existence of human resources in the development of tourism service businesses, can be seen from the policy to invite people to be aware of tourism, and improve tourism products, which actually cannot be separated from the increase in the professionalism of human resources. Employees are one of the most important elements in determining the success of a company. In order to achieve the company's goals, it requires employees who comply with the requirements of the hotel, and must also be able to carry out the tasks determined by the hotel. Likewise, in addition to employees who meet the requirements of the hotel, the hotel must also fulfill its responsibilities by providing adequate work facilities and work environment so that employee motivation increases. This research was conducted with the aim of knowing how the influence of work facilities and the work environment affect the work motivation of employees at the Discovery Kartika Plaza Hotel. This study used a correlative associative approach with the SPSS version 22 analysis tool. The sample used in this study was 100 people. The results showed that work facilities (X1) had a positive effect on employee motivation at Discovery Kartika Plaza Hotel, work environment (X2) had a positive effect on employee motivation (Y) at Discovery Kartika Plaza Hotel. The results obtained show that work facilities and work environment together have a positive effect on employee motivation at Discovery Kartika Plaza, Kuta, Bali.
Pemanfaatan Daun Kelor Sebagai Bahan Campuran Dalam Pembuatan “Klepon” Adinata, I Dewa Nyoman Prasetya; Mahendra, I Wayan Eka
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 5 (2025): Jurnal Ilmiah Pariwisata dan Bisnis Mei 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i5.1005

Abstract

Klepon adalah warisan kuliner Indonesia yang berupa kue tradisional. Peminat klepon sebagai kue tradisional, saat ini mulai berkurang sedikit demi sedikit seiring berjalannya waktu. Hal tersebut disebabkan oleh gaya hidup di era modern dan munculnya beragam makanan cepat saji. Tujuan dari penelitian ini adalah untuk membuat klepon sebagai kue tradisional Indonesia yang lebih inovatif dengan menambahkan daun kelor sebagai bahan campuran. Masyarakat mengenal daun kelor karena nilai gizi yang tinggi termasuk vitamin A, protein, fosfor, karbohidrat, serat, dan masih banyak lagi. Daun kelor juga digunakan sebagai pewarna alami dan meningkatkan kandungan gizi dalam klepon. Oleh karena itu, dibuatlah produk “Klepon Daun Kelor” yang menawarkan rasa klepon asli yang legit, didalamnya terdapat gula merah yang manis, dan manfaat daun kelor yang baik untuk tubuh. Penelitian ini akan meneliti bagaimana rasa, warna, tekstur, dan daya tahan klepon daun kelor. Metode penelitian yang digunakan adalah metode kualitatif dan kuantitatif. Untuk rasa, tekstur, dan warna diuji melalui uji organoleptik. Sedangkan daya tahan produk klepon daun kelor diuji melalui pengamatan langsung. Hasil penelitian menunjukkan bahwa P3, yang terdiri dari 50% campuran daun kelor merupakan campuran yang paling ideal dan tepat. Pada campuran P3, memperoleh total skor sebanyak 33 untuk aspek rasa, tekstur, dan warna. Sedangkan pada uji daya tahan menunjukkan hasil bahwa klepon daun kelor dapat bertahan selama 10 jam di suhu ruangan. Klepon is a traditional Indonesian culinary heritage cake. Klepon's popularity as a traditional cake is slowly declining over time. This is due to modern lifestyles and the rise of various fast foods. The purpose of this research is to create a more innovative Indonesian traditional cake, klepon, by adding moringa leaves as an ingredient. Moringa leaves are known for their high nutritional value, including vitamin A, protein, phosphorus, carbohydrates, fiber, and more. Moringa leaves are also used as a natural coloring and increase the nutritional content of klepon. Therefore, the "Klepon Daun Kelor" product was created, offering the authentic, delicious taste of klepon, containing sweet brown sugar, and the health benefits of moringa leaves. This research will examine the taste, color, texture, and shelf life of moringa leaf klepon. The research methods used are qualitative and quantitative. Taste, texture, and color were tested through organoleptic tests. Meanwhile, the shelf life of the moringa leaf klepon product was tested through direct observation. The research results showed that P3, consisting of 50% moringa leaves, was the most ideal and appropriate mixture. The P3 mixture achieved a total score of 33 for taste, texture, and color. Meanwhile, the durability test showed that the moringa leaf klepon could last for 10 hours at room temperature.
Eksplorasi Kreasi Labu Air “Lagenaria Siceraria” Sebagai Bahan Baku Makanan Yang Murah Dan Berkhasiat : Resep “Kalih Waluh” Pangestu, Muria Arta; Mahendra, I Wayan Eka
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 6 (2025): Jurnal Ilmiah Pariwisata dan Bisnis Juni 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i6.1052

Abstract

Labu air (Lagenaria siceraria) merupakan salah satu bahan pangan yang mudah didapatkan dengan harga terjangkau di Indonesia. Meskipun demikian, potensi labu air sebagai bahan baku pangan yang bergizi seringkali belum dimanfaatkan secara optimal. Padahal, labu air mengandung beragam macam nutrisi yang penting bagi tubuh seperti vitamin C, kalsium, dan serat yang dapat mendukung kesehatan tubuh. Pembuatan resep ini bertujuan untuk kembali menggali lebih dalam potensi yang dimiliki dan mengembangkan kembali resep pengolahan labu air menjadi makanan yang tidak hanya terjangkau namun juga berkhasiat bagi kesehatan tubuh. Metode yang digunakan dalam penelitian ini meliputi seleksi bahan baku, penentuan metode memasak, pembuatan resep standar, pengolahan labu air melalui proses pemasakan, dan tata hidang. Hasil akhir dari penelitian kreasi resep olahan labu air ini merupakan produk pangan yang dapat menjadi alternatif pangan bergizi yang tidak hanya bermanfaat bagi kesehatan masyarakat, namun juga dapat meningkatkan keberagaman produk pangan lokal dan menjadi salah satu sumber ketahanan pangan nasional. Bottle gourd (Lagenaria siceraria) is an accessible and economically affordable food ingredient widely available in Indonesia. Despite its availability, the nutritional potential of bottle gourd remains underutilized within the context of functional food development. Rich in essential nutrients such as vitamin C, calcium, and dietary fiber, bottle gourd offers considerable health benefits when appropriately processed. This study aims to explore and optimize the culinary potential of bottle gourd by developing a functional food recipe that is both cost-effective and beneficial to human health. The research methodology encompasses raw ingredient selection, determination of appropriate cooking methods, formulation and standardization of the recipe, thermal food processing, and presentation techniques. The final product of this recipe development is a nutritious food item that not only contributes to public health improvement but also promotes diversification of local food products and supports national food security initiatives.
HOTS-Speed Test untuk Meningkatkan Kemampuan Penalaran Analisis Peserta didik Mahendra, I Wayan Eka; Jayantika, I G. A. N. Trisna; Sulistyani, Ni Wayan Rima
AKSIOMA : Jurnal Matematika dan Pendidikan Matematika Vol 10, No 1 (2019): AKSIOMA: Jurnal Matematika dan Pendidikan Matematika
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/aks.v10i1.3772

Abstract

The effect of HOTS-speed test based on problem-based learning (PBL) in improving analytical reasoning ability of students of class XI MIPA SMA N 1 Marga is the purpose of this study. By using factorial group design (treatment by subject); involving sample 132 students. HOTS-speed test and PBL are independent variables, as well as analytical reasoning abilities as the dependent variable. The data was collected using tests, namely: analytical reasoning ability tests, which have been tested for validity and reliability coefficients. The collected data were analyzed by two-way ANOVA, which previously tested the data distribution normality and variance homogeneity test. The results of the study indicate that there was an effect of HOTS-speed test setting of a problem-based learning model on the analytical reasoning ability of students. In order to obtain a more optimal analytical reasoning ability, the types of tests used must be considered. Key words: HOTS-Speed test, PBL, analytical reasoning ability
Analysis of digital tourism development strategies as promotion of water blow tourism Nusa Dua Bali Suardika, I Made; Mahendra, I Wayan Eka; Darsana, I Made
JPPI (Jurnal Penelitian Pendidikan Indonesia) Vol. 9 No. 4 (2023): JPPI (Jurnal Penelitian Pendidikan Indonesia)
Publisher : Indonesian Institute for Counseling, Education and Theraphy (IICET)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29210/020233330

Abstract

The tourism sector has a large contribution in increasing state and regional income. Therefore, it is important to make efforts to develop tourism in Indonesia. Water Blow Nusa Dua is one of the tourist destinations on the island of Bali which has a unique attraction and can be visited by tourists. One effort that can be made to increase the number of visits is through digital tourism by utilizing technology as a promotional medium. This research aims to find out government policies, strategies and decisions in developing internet-based tourism (digital tourism) using tourism website data, internet reviews about tourism, and social networks related to the Water Blow Nusa Dua Bali tourism. The qualitative method used in the research is an internal factor evaluation (IFE) and external factor evaluation (EFE) matrix with SWOT analysis by reviewing internal factors (strengths and weaknesses) and external factors (opportunities and threats) which are taken into consideration in developing digital tourism in Water Blow Nusa Dua. The results of this research found that tourism promotion through digital tourism using the internet is still not optimally carried out by the Badung Regency government so it is necessary to increase promotion through social media. This research can be used as recommendation material for the government or related parties in determining the direction of digital tourism development
Development of gastronomic tourism in the Bakas Klungkung tourism village Kesuma, I Putu Yoga Jaya; Efendi, Moch Nur; Mahendra, I Wayan Eka
JPPI (Jurnal Penelitian Pendidikan Indonesia) Vol. 10 No. 3 (2024): JPPI (Jurnal Penelitian Pendidikan Indonesia)
Publisher : Indonesian Institute for Counseling, Education and Theraphy (IICET)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29210/020243851

Abstract

Bakas Village is located in Klungkung Regency, Bali, Indonesia, and is known as a tourist village. Bakas Village offers visitors an authentic cultural and natural experience. Even though it may not be as big as culinary tourism destinations in larger areas, Bakas Village can provide a unique Balinese gastronomic tourism experience. Gastronomic tourism is a fun way to travel, while experiencing cultural diversity through food. Gastronomic tourism has a unique appeal because it allows tourists to explore new flavors and tastes. The development of gastronomic tourism in Bakas Village, Klungkung Regency, has local culinary potential as the main tourism attraction. This research aims to identify internal and external factors that influence the development of gastronomic tourism in Bakas Village, Klungkung Regency using a qualitative descriptive method through SWOT analysis (strengths, weaknesses, opportunities, threats). The results of this research found that by creating authentic culinary experiences through collaboration with industry players, involving local communities, utilizing digital technology, and partnerships with local educational institutions, Bakas Village can increase the visibility and attractiveness of gastronomic tourism.
HOTS-Speed Test Integrated Quantum Learning Model: Can Improve Mathematical Concept Mastery? Mahendra, I Wayan Eka
Tarbiyah : Jurnal Ilmiah Kependidikan Vol. 11 No. 2 (2022): December
Publisher : Universitas Islam Negeri Antasari Banjarmasin, South Kalimantan, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18592/tarbiyah.v11i2.7317

Abstract

This study aims to improve mathematics learning outcomes (MLO) through the Quantum learning model integrated HOTS-Speed test. This research is classroom action research (CAR). The subjects of this study were 40 students of class XI Jasa Boga 1 SMK Pariwisata Harapan Denpasar for the academic year 2020/2021. This research was conducted in 2 cycles, where at the end of each cycle students were given an MLO test. The data collected in the next cycle was analyzed descriptively to calculate the average MLO score with a minimum success indicator of 75% minimum completeness criteria. From the analysis results obtained, the average score in the first cycle did not meet the indicators of success, while in the second cycle it had fulfilled so that the research was stopped in cycle 2. The conclusion of this study was that there was an increase in HBM through the application of the HOTS-Speed test integrated Quantum learning model. The increase in MLO occurs through changes in learning that researchers do. The HOTS-Speed test integrated Quantum learning model was able to improve students' MLO. Thus, the Quantum learning model assisted HOTS-Speed test is one solution in improving MLO.
Co-Authors Abd Syakur Adinata, I Dewa Nyoman Prasetya Adis Audiana Syafri Agustien, Sri Anak Agung Ayu Manik Arini Arini, Anak Agung Ayu Manik Arini, Anak Agung Ayu Manik Bagus Putu Wahyu Nirmala Bhuanaputri Bhuanaputri Darmayani, Ni Wayan Darmayani, Ni Wayan Darsana , I Made Denok Lestari Dewi, Putu Surya Efendi, Moch Nur Felicia Johnny Alberta Gede Eka Wahyu, Gede Eka GUSTI AYU PRAMINATIH Hersiyati Palayukan I Gede Krisna Yoga Putra Pratama I Gede N. Suta Waisnawa I Gede Nyoman Suta Waisnawa I Gusti Agung Ngurah Trisna Jayantika I Gusti Ayu Eka Suwintari I Made Citra Wibawa I Made Citra Wibawa I Made Darsana I Made Suardika I Nengah Dasi Astawa I Nengah Dasi Astawa I Nyoman Sudiarta I Putu Eka Indrawan I Putu Ryan Dharma Putra I Wayan Sumandya I Wayan Susanta Inelsi Palengka Jayantika, I G. A. N. Trisna Kadek Ayu Ekasani Kepakisan, Defyartha Kepakisan Kesuma, I Putu Yoga Jaya Koerniawaty, Francisca Titing Lolita Saraswati Puguh Luh Eka Susanti Made Mutiari Putri Udayani Martins, Feliciano Luis Dos Santos Mintarti, Ni Gusti P. V. Moch Nur Efendi Moch Nur Efendi N Putri Sumaryani N Putri Sumaryani Ni Kadek Ajeng Wangi NI KADEK RINI PURWATI Ni Luh Putu Daniella Santika Dewi Ni Luh Putu Yesy Anggreni Ni Luh Supartini Ni Made Ayu Natih Widhiarini NI MADE AYU SULASMINI . Ni Putu Ayuning Permatasari Ni Putu Isha Aprinica Ni Wayan Astri Utami Ni Wayan Darmayani Ni Wayan Mega Sari Apri Yani Ni Wayan Mega Sari Apri Yani, Ni Wayan Mega Ni Wayan Sunita Ni Wayan Sunita Pangestu, Muria Arta panglipur, indah rahayu Parmithi, Ni Nyoman Parwati, Komang Shanty Muni Puguh, Lolita Saraswati Putra, I Made Adithya Putra, Komang Eka Putu Eka Wirawan Putu Haskara Wijana Putu Kerti Nitiasih Rini, Ni Kadek Mia Yufita Rizki Prasetya Sanjaya, I Wayan Kiki Sari, Retno Juwita Semara, I Made Trisna Sentanu, I Nyoman Tri Mulya Setiawan, I Made Ari Suadnyana, I Wayan Suardika, I Made Sudjana, I Made Sugiharni, Gusti Ayu Dessy Sulistyani, Ni Wayan Rima Sumaryani , N Putri Sundring Pantja Djati Surya Wijaya, Nyoman Suryananda, I Wayan Oka Triloka, Luh Gita Narayana Waisnawa , I Gede N. Suta Wardana, Miko Andi Wibawa , I Made Citra Wibby Prasetya Wiprasta, Nyoman Udyana Y, Kadek Dwika Prawira Yohannes Kristanto