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All Journal Synergy and Society Service Pariwisata Budaya: Jurnal Ilmiah Pariwisata Agama dan Budaya Harmony Hospitality
Ida Ayu Karina Putri
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PENGABDIAN DALAM BENTUK SOSIALISASI DAN PENGAJARAN KEPADA MASYARAKAT DI DESA BELUMBANG TABANAN BALI Susila, I Made Gede Darma; Ni Luh Putu Sri Widhiastuty; Luh Gede Putri Kusuma Pekerti; Ida Ayu Karina Putri; Saortua Marbun; James Adolft Paparang
Synergy and Society Service Vol. 4 No. 1 (2024): Synergy and Society Service
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/save.v5i1.84

Abstract

In annual activities, community service must be carried out by the campus in fulfillment of its obligation to transfer academic knowledge to the community. Problems in the field are usually not in accordance with the theory that has been studied, so it is necessary to have real learning for students. This real work lecture activity helps lecturers and students collaborate together in solving problems in the village. The location chosen was Belumbang Tourism Village, Tabanan Bali. There are several obstacles that occur, especially the new operation of the village as a tourist village. This makes the village head need to prepare the community in tourism activities in the area. One of them is from awareness about tourist attractions in the area. In addition, homestay accommodation is very potential considering that there is only one villa owned by the local community in this area. Therefore, it is important for local communities to be involved in tourism activities in tourist villages. This service activity includes an introduction, main activities and activity outputs. The results of this service include socialization about tourism potential, waste management and homestay accommodation. Then other services in the form of teaching to elementary school students. It is hoped that this activity can continue, to assist the village to be ready to become a tourist village that can compete with other villages.
Storynomics Tourism: Promosi Daya Tarik Wisata di Kawasan Wae Bobok Kabupaten Menggarai Barat Melalui Tradisi Lisan Ni Nyoman Arini; I Nengah Sandi Artha Putra; Ida Ayu Karina Putri
Jurnal Pariwisata Budaya: Jurnal Ilmiah Pariwisata Agama dan Budaya Vol 9 No 1 (2024): Volume 9 No 1
Publisher : UHN IGB Sugriwa Denpasar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25078/pariwisata.v9i1.3536

Abstract

This study aims to analyze oral traditions that have potential as tourist attractions in the Wae Bobok Area. Local communities can use this cultural heritage to promote storynomics tourism in Wae Bobok Area while preserving it. The approach used in this study is qualitative to explore various aspects of folklore relevant to tourism, such as cultural values, local cultural heritage, and tourist attractions. The type of data used in this study is qualitative data. Data was collected through observation, interviews, and documentation. The results of this study show that the oral tradition that developed in Wae Bobok has great potential as a promotional medium to introduce the charm of natural tourism such as springs, Cunca Pengantin, and beautiful scenery from “Jurang Maut”. In addition, there is also potential to promote cultural tourism wealth which includes traditional Tuak Reis and Manuk Kapu rituals, as well as local gastronomy such as rebok. Oral traditions such as folklore, myths, and traditional rituals can be an important part of enriching the tourist experience, while preserving the local cultural heritage. Through proper promotion, oral traditions can become a unique tourist attraction and certainly distinguish Wae Bobok from other tourism destinations, as well as help build awareness of the importance of cultural preservation.
PROSEDUR PENYIMPANAN BAHAN MAKANAN DI KITCHEN GARDIN BISTRO PATTISSIERA PETITENGET BALI Ida Ayu Karina Putri; Dewa Nyoman Sumardiana,; I Ketut Sutapa
HARMONY HOSPITALITY Vol. 8 No. 2 (2023): Harmony Hospitality
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/harty.2023.8215

Abstract

This study aims to determine the procedures for storing foodstuffs, the obstacles encountered in the procedures for storing foodstuffs and the efforts made to overcome the problems of storing foodstuffs at Kitchen Gardin Bistro Pattissiera. The method of data collection was carried out by conducting observations, interviews, and documentation using qualitative descriptive analysis techniques, namely describing and describing the procedures for storing food ingredients at Kitchen Gardin Bistro Pattissiera. Constraints faced in the Food Storage Procedure at Kitchen Gardin Bistro Pattissiera are the lack of storage space so that overloads often occur, the storage temperature is often damaged, and the first in first out system has not been implemented. Efforts are being made to limit the ordering of goods, implement a first in first out system, and improve the temperature of the storage room. The suggestion is to immediately realize what has been conveyed by the resource person.
Co-Authors Dewa Nyoman Sumardiana, I Ketut Sutapa I Made Gede Darma Susila I Nengah Sandi Artha Putra James Adolft Paparang Luh Gede Putri Kusuma Pekerti Ni Luh Putu Sri Widhiastuty Ni Nyoman Arini Saortua Marbun