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The Role of Ecotourism in Environmental Conservation in the Kerujuk Area, North Lombok Regency Putu Ayu Pratiwi Duta Siwantari; I Putu Gede; Teguh Hadisukarno
J-TRUE: Journal of Travel and Leisure Vol. 2 No. 1 (2025): J-TRUE: Journal of Travel and Leisure
Publisher : Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jtrue.v2i1.2038

Abstract

Kerujuk ecotourism is located in the Menggala Village area, Pemenang District. In its development, the problems faced are related to human resources' ability to utilise the potential attractiveness of ecotourism. This study aims to examine the potential, explore internal and external factors that influence the development of ecotourism, and develop strategies for developing Kerujuk ecotourism. Data was collected through questionnaires, field observations, in-depth interviews, documentation, and Focus Group Discussions (FGD). This research approach uses qualitative methods and is analysed using: 1) IFAS and EFAS matrix analysis, which produces a general strategy (grand strategy) for developing Kerujuk ecotourism; 2) SWOT analysis that produces alternative strategies. The results of this study indicate that the general strategy that must be implemented in realising the development of Kerujuk ecotourism is a market penetration strategy and product development that is in quadrant V. Alternative strategies generated by the SWOT analysis in the development of Kerujuk ecotourism are maintaining and preserving the uniqueness of tourist attractions, increasing security and quality of service, improve the arrangement of tourist attractions, increase marketing activities by utilising information and communication technology, develop the potential of tourist attractions, improve the quality of competitiveness, develop ecotourism management, and improve the quality of human resources in the tourism sector
PENGEMBANGAN KOMPETENSI SUMBER DAYA MANUSIA PERHOTELAN BERBASIS BLENDED LEARNING (STUDI KASUS PADA MAHASISWA PRODI PERHOTELAN) I Putu Gede; Luh Widiani; Putu Ayu Pratiwi Duta Siwantari
Kepariwisataan: Jurnal Ilmiah Vol 20, No 2 (2026): Kepariwisataan: Jurnal Ilmiah
Publisher : Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47256/kji.v20i2.1087

Abstract

AbstractThis study aims to describe the transformation in the use of the blended method in hospitality practicum learning for hospitality students. This study employed a mixed methods approach with a case study design, integrating qualitative data (interviews, observations, and documentation) and quantitative data (pre-test, post-test, and competency scores) involving lecturers and students as research participants. Data were collected through interviews, observations and documentation and were analyzed using the Miles and Huberman model. The findings indicate that the implementation of blended learning combining online and face-to-face instruction is effective in improving learning outcomes, student motivation, and readiness prior to practicum activities. Based on observational results, an average score of 13 was obtained, which falls into the “good” category, indicating that the method has been implemented effectively. Online learning materials such as digital modules, video tutorials, and work procedure simulations play a crucial role in strengthening student’s conceptual understanding before field practice. All four core competency areas (Front Office, Food and Beverage Service, Housekeeping, and Bar/Barista) demonstrated improvements in student’s skills and professionalism. Furthermore, the application of blended learning supports the achievement of Higher Education Key Performance Indicators (KPIs) and the implementation of the Merdeka Belajar Kampus Merdeka (MBKM) policy. This study was limited to a single study program and did not use inferential statistical analysis to test the significance of improvements in learning outcomes.Keywords: Hospitality; Human Resource Competency; Vocational School; Blended LearningAbstrakPenelitian ini bertujuan untuk mendeskripsikan penggunaan blended learning dalam pembelajaran praktikum perhotelan bagi mahasiswa perhotelan. Penelitian ini menggunakan pendekatan mixed methods dengan desain studi kasus, yang mengintegrasikan data kualitatif (wawancara, observasi, dan dokumentasi) dan data kuantitatif (tes pra-pelatihan, tes pasca-pelatihan, dan skor kompetensi) yang melibatkan dosen dan mahasiswa sebagai partisipan penelitian. Data dikumpulkan melalui wawancara, observasi, dan dokumentasi, kemudian dianalisis menggunakan teknik analisis data kualitatif model Miles dan Huberman. Hasil penelitian menunjukkan bahwa penerapan blended learning kombinasi antara pembelajaran daring dan tatap muka efektif dalam meningkatkan hasil belajar, motivasi dan kesiapan mahasiswa sebelum melaksanakan praktikum. Berdasarkan hasil observasi, diperoleh skor rata-rata sebesar 13 yang berada pada kategori baik, menandakan bahwa metode ini telah berjalan efektif. Materi daring seperti modul digital, video tutorial dan simulasi prosedur kerja berperan penting dalam memperkuat pemahaman konseptual mahasiswa sebelum praktik lapangan. Keempat bidang kompetensi utama (Front Office, Food and Beverage Service, Housekeeping, dan Bar/Barista) menunjukkan peningkatan keterampilan dan profesionalisme mahasiswa. Selain itu, penerapan blended learning mendukung pencapaian Indikator Kinerja Utama (IKU) Perguruan Tinggi dan implementasi kebijakan Merdeka Belajar Kampus Merdeka (MBKM). Penelitian ini memiliki keterbatasan pada jumlah sampel yang terbatas pada satu program studi serta belum menggunakan analisis statistik inferensial untuk menguji signifikansi peningkatan hasil belajar.Kata Kunci: Kompetensi Sumber Daya Manusia; Perhotelan; Pendidikan Vokasi; Blended Learning
STRATEGI PENGEMBANGAN EKOWISATA KERUJUK DI KABUPATEN LOMBOK UTARA Putu Ayu Pratiwi Duta Siwantari; I Ketut Purwata
Kepariwisataan: Jurnal Ilmiah Vol 20, No 1 (2026): Kepariwisataan: Jurnal Ilmiah
Publisher : Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47256/kji.v20i1.1086

Abstract

ABSTRACTOne way to optimally utilize a region's potential is through ecotourism development. Developing a sustainable ecotourism destination requires a strategy. Kerujuk Ecotourism is a conservation-themed natural tourism destination, first discovered in North Lombok Regency. Several problems have been identified in its development, including a lack of proper ecotourism management, inadequate facilities and infrastructure, and low-quality community resources in the tourism sector. Consequently, the area's ecotourism potential is not realized in terms of economic activities and the welfare of the local population. The purpose of this study was to identify the potentials of Kerujuk Hamlet, identify factors influencing ecotourism development, and develop strategies for developing Kerujuk ecotourism. Data were collected through interviews, observations, questionnaires, and documentation. This study used a qualitative approach, analyzed using the IFAS and EFAS matrices, resulting in general strategies and alternative strategies that can be used to develop Kerujuk ecotourism. The results of the study indicate that the Kerujuk ecotourism development strategy is in quadrant V. Alternative strategies generated through SWOT analysis in the context of Kerujuk ecotourism development are as follows: collaborating with educational institutions, developing creative economic products by utilizing current trends, strengthening promotion and branding, reorganizing tourist areas, diversifying tourist attractions as risk mitigation, strengthening destination image, preparing clear SOPs and policies, and preparing cleaning and infrastructure improvement programs. Suggestions for the management can collaborate with the government in preparing facilities and infrastructure with established standard references without damaging the natural environment and forming institutions in good management to improve work professionalism.Keywords: Development Strategy; Conservation; Kerujuk Ecotourism; Sustainable Tourism; SWOT ABSTRAKSalah satu cara untuk memanfaatkan potensi suatu daerah secara optimal adalah melalui pengembangan ekowisata. Untuk mengembangkan destinasi ekowisata yang berkelanjutan, diperlukan strategi. Ekowisata Kerujuk adalah objek wisata alam bertema konservasi, yang pertama kali ditemukan di Kabupaten Lombok Utara. Beberapa masalah telah diidentifikasi dalam pengembangannya, termasuk kurangnya pengelolaan ekowisata yang tepat, fasilitas dan infrastruktur yang tidak memadai, dan kualitas sumber daya masyarakat yang rendah di sektor pariwisata, sehingga potensi ekowisata daerah tersebut tidak terealisasi dalam kegiatan ekonomi dan kesejahteraan penduduk setempat. Tujuan dilakukan penelitian ini yaitu untuk mengidentifikasi potensi-potensi yang terdapat pada Dusun Kerujuk, mengidentifikasi faktor-faktor yang mempengaruhi pengembangan ekowisata, serta strategi untuk mengembangkan ekowisata Kerujuk. Data dikumpulkan melalui wawancara, observasi, kuesioner, dan dokumentasi. Studi ini menggunakan pendekatan kualitatif, dianalisis menggunakan matriks IFAS dan EFAS, menghasilkan strategi umum dan strategi alternatif yang dapat digunakan untuk mengembangkan ekowisata Kerujuk. Hasil penelitian menunjukkan bahwa strategi pengembangan ekowisata Kerujuk berada di kuadran V. Strategi alternatif yang dihasilkan melalui analisis SWOT dalam konteks pengembangan ekowisata Kerujuk adalah sebagai berikut: berkolaborasi dengan lembaga pendidikan, mengembangkan produk ekonomi kreatif dengan memanfaatkan tren terkini, memperkuat promosi dan branding, menata ulang kawasan wisata, mendiversifikasi objek wisata sebagai mitigasi risiko, memperkuat citra destinasi, menyiapkan SOP dan kebijakan yang jelas, serta menyiapkan program pembersihan dan peningkatan infrastruktur. Saran bagi pihak pengelola dapat bererjasama dengan pemerintah dalam menyiapkan sarana dan prasarana dengan acuan standar yang telah ditetapkan tanpa merusak lingkungan yang masih alami serta membentuk kelembagaan dalam pengelolaan dengan baik agar meningkatkan profesionalisme kerja.Kata kunci: Strategi Pengembangan; Konservasi; Ekowisata Kerujuk; Pariwisata Berkelanjutan; SWOT
Usaha Street Food Pedagang Kaki Lima di Jalan Udayana Rembiga Mataram Nusa Tenggara Barat Putu Ayu Pratiwi Duta Siwantari; I Putu Gede; I Gede Angga Permana
Jurnal Pengabdian Dosen Republik Indonesia Vol. 2 No. 2 (2026): Jurnal Pengabdian Dosen Republik Indonesia
Publisher : Language Assistance

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The community service program titled “Street Food Business of Street Vendors at Udayana Street, Rembiga, Mataram, West Nusa Tenggara” aimed to enhance the capacity, hygiene, and competitiveness of local street food vendors through training in business management, digital marketing, and good food sanitation practices. The program included stages of planning, preparation of tools and materials, training, and mentoring, all of which were successfully implemented according to the agreed schedule and enthusiastically followed by the participants. Evaluation results indicated a significant improvement in participants’ business management skills. Approximately 80% of the vendors were able to use simple bookkeeping systems and separate personal and business finances. In terms of digitalization, 72% of vendors began utilizing social media platforms such as Instagram and Facebook for promotion, leading to a 10–30% increase in daily orders within two months after the training. Regarding hygiene, all participants applied Good Hygiene Practices (GHP), and 90% of food stalls improved in cleanliness, layout, and the use of hygienic serving tools. The addition of visual branding elements such as logos, banners, and menus also enhanced the overall image of the Udayana Street food area as a culinary destination in Mataram City. Overall, this program has made a tangible contribution to strengthening the local economy by improving business management capacity, adopting digital technology, and implementing higher hygiene standards. The program’s success was supported by collaboration among universities, local government, and the street vendors’ community, creating a sustainable empowerment ecosystem.