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Karakteristik backpacker nusantara dalam komunitas “backpacker international” Susanti, Luh Eka; Supartini , Ni Luh; Semara, I Made Trisna
Jurnal Ilmiah Hospitality Management Vol. 12 No. 2 (2022)
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jihm.v12i2.201

In society’s perception, backpackers are generally travelers who choose to travel for long periods of time, at low costs using public transportation and relatively cheap accommodation. Usually, backpackers come from the lower middle class because they want to travel that is cost-effective but rich in experience. In addition, most of these backpackers are students / students with an age range between 25 - 35 years. Over time and an era that has changed the human mindset, a significant shift has begun to occur, especially for the tourist actor himself as a backpacker. Although the above characteristics are still a strong concept for a backpacker, there are a number of things that are starting to shift. Some of these things are 1) backpackers do not always come from the lower middle class, and 2) a shift in the age of the backpacker criteria (tourists over 35 years old choose to be backpackers). Therefore, it is interesting to study from this phenomenon is the shift in people's perceptions of a backpacker where now backpackers also come from the upper middle class and have an age above 35 years. The data is taken from 35 backpackers who are members of the “Backpacker International” community, which consists of Indonesian backpackers whose travel destinations are to other countries (mostly in Europe). This research is an ethnographic study with a qualitative descriptive approach.

Pengaruh Kompensasi dan Pengawasan Terhadap Produktivitas Kerja Karyawan di Hotel Lestari, Ni Made Ratih Ayu Dian; Sudjana , I Made; Supartini , Ni Luh
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 5 (2023): Jurnal Ilmiah Pariwisata dan Bisnis
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v2i5.432

Penelitian ini bertujuan untuk mengetahui pengaruh kompensasi dan pengawasan terhadap terhadap produktivitas kerja karyawan di Hotel Alila Seminyak secara parsial dan simultan. Penelitian ini menggunakan metode kuantitatif dengan mengolah data primer melalui kuisioner yang diberikan kepada karyawan di department Front Office, Housekeeping, Food and Beverage Dapartment, Human Resources, Sales and Marketing dan Engineering Department. Populasi dalam penelitian ini sebanyak 85 responden diambil keseluruhannya. Analisis data yang digunakan yaitu uji asumsi klasik (uji normalitas, uji linearitas, uji autokorelasi, uji multikolinearitas, uji heteroskedastisitas) dan analisis regresi linier berganda. Hasil penelitian menunjukkan bahwa secara simultan kompensasi dan pengawasan berpengaruh signifikan terhadap produktivitas kerja karyawan, dimana nilai uji F didapatkan dengan Fhitung = 1627,846 dan nilai signifikansi 0,000 < 0,05. Secara parsial kompensasi berpengaruh signifikan (0,000 < 0,05) terhadap produktivitas kerja karyawan dengan thitung = 45,147. Pengawasan berpengaruh signifikan terhadap produktivitas kerja karyawan dimana thitung = 34,320 dan nilai signifikan (0,000 < 0,05). This study aims to determine the effect of compensation and supervision on the work productivity of employees at the Alila Seminyak Hotel partially and simultaneous. This study uses quantitative methods by processing primary data through a questionnaire given to employees in the Front Office, Housekeeping, Food and Beverage Department, Human Resources, Sales and Marketing and Engineering Department. The population in this study as many as 85 respondents were taken entirely. The data analysis used is the classic assumption test (normality test, linearity test, test autocorrelation, multicollinearity test, heteroscedasticity test) and linear regression analysis double. The research results show that simultaneously compensation and supervision significant effect on employee work productivity, where the value of the F test is obtained with Fcount = 1627.846 and a significance value of 0.000 <0.05. Partially compensated significant effect (0.000 <0.05) on employee work productivity with tcount = 45,147. Supervision has a significant effect on employee work productivity where tcount = 34.320 and significant value (0.000 <0.05).

Dampak Pandemi Covid-19 Terhadap Pendapatan Tour and Travel: Studi Kasus Bujana , I Komang Oki; Supartini , Ni Luh; Dewi, I Gusti Ayu Melistyari
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 7 (2023): Jurnal Ilmiah Pariwisata dan Bisnis
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v2i7.494

Pandemi Covid-19 menyebabkan menurunnya kunjungan wisatawan ke Indonesia khususnya Bali sebagai salah satu destinasi wisata yang ada di Indonesia. Sektor pariwisata telah memberikan kontribus terbesar bagi perekonomian Bali. Nusa Penida khususnya menjadi salah satu tujuan wisata di Bali yang baru berkembang pada tahun 2013 ini merasakan dampaknya Pandemi Covid-19 yang menyebabkan banyak masyarakat yang bekerja dibidang pariwisata mencari cara agar bisa memenuhi kebutuhan sehari-hari. Explore Nusa Penida merupakan salah satu komunitas Tour and Travel yang sudah ada sejak tahun 2017. Penelitian ini bertujuan untuk mengetahui dampak Pandemi Covid-19 terhadap tingkat pendapatan dari Explore Nusa Penida serta untuk mengetahui faktor-faktor apa saja yang mempengaruhi pendapatan Explore Nusa Penida pada saat Pandemi Covid-19. Penelitian ini dilakukan di Desa Batununggul, Nusa penida dengan metode penelitian deskriptif Kualitatif, teknik pengumpulan data berupa observasi, wawancara, kuisioner atau angket serta dokumentasi. Hal ini dilakukan sebagai syarat dalam teknik analisis data yaitu Penarikan serta Pengujian Kesimpulan. Hasil dari penelitian ini menunjukan bahwa Pandemi Covid-19 sangat berdampak bagi penurunan pendapatan, sistem pemasaran serta sistem Organisasi yang mengharuskan setiap anggota bergantian untuk bekerja. Adapun faktor-faktor yang mempengaruhi pendapatan pada saat Pandemi Covid-19 yaitu mengharuskan akun sosial media Explore Nusa Penida tetap aktif, menurunkan harga paket perjalanan, menerapkan protokol kesehatan, mengubah sistem pemasaran yang lebih memfokuskan ke wisatawan Domestik. Simpulan dalam penelitian ini adalah Komunitas Explore Nusa Penida merupakan komunitas yang masih bisa bertahan di saat Pandemi dan masih bisa mendapatkan keuntungan pada saat itu dengan memberikan promo yang menarik sesuai dengan apa yang wisatawan inginkan. The Covid-19 pandemic has caused a decrease in tourist visits to Indonesia, especially Bali as one of the tourist destinations in Indonesia. The tourism sector has provided the largest contribution to Bali's economy. Nusa Penida in particular became one of the tourist destinations in Bali, which only developed in 2013, felt the impact of the Covid-19 pandemic which caused many people who work in the tourism sector to find ways to meet their daily needs. Explore Nusa Penida is one of the Tour and Travel communities that has existed since 2017. This study aims to determine the impact of the Covid-19 Pandemic on the income level of Explore Nusa Penida and to find out what factors affect Explore Nusa Penida's income during the Covid-19 Pandemic. This research was conducted in Batununggul Village, Nusa Penida with Qualitative descriptive research methods, data collection techniques in the form of observations, interviews, questionnaires or questionnaires and documentation. Hal ini dilakukan sebagai syarat dalam teknik analisis data yaitu Drawing and Testing Conclusions. The results of this study show that the Covid-19 Pandemic has greatly impacted the decline in income, marketing systems and organizational systems that require each member to take turns to work. The factors that affect income during the Covid-19 Pandemic are requiring explore Nusa Penida social media accounts to remain active, lowering the price of travel packages, implementing health protocols, changing the marketing system that focuses more on domestic tourists. The conclusion in this study is that the Explore Nusa Penida Community is a community that can still survive during the Pandemic and can still benefit at that time by providing attractive promos according to what tourists want.

Penerapan Cleanliness Health Safety Environmental Sustainability di Sektor Pariwisata Darmaya , I Gede; Ekasani , Kadek Ayu; Supartini , Ni Luh
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 9 (2023): Jurnal Ilmiah Pariwisata dan Bisnis
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v2i9.530

Penggunaan Tepung Porang Sebagai Bahan Baku Pembuatan Gluten Free Cookies Syahputra , Bryan Herly; Supartini , Ni Luh
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 12 (2023): Jurnal Ilmiah Pariwisata dan Bisnis
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v2i12.641

Tujuan dilakukannya penelitian ini yaitu untuk mengetahhui karakteristik dari gluten free cookies dengan menggunakan tepung porang yang terdiri dari warna, rasa, aroma, dan tekstur serta mengetahui respon masyarakat mengenai gluten free cookies menggunakan tepung porang. Penelitian ini dilakukan dengan pendekatan kuantitatif. Teknik pengumpulan data yang berupa eksperimen murni, kuisioner, serta teknik analisis data yang digunakan berupa analisis deskriptif kuantitatif dan uji. Hasil karakteristik gluten free cookies menggunakan tepung porang menunjukan bahwa rasa,aroma,warna dan tekstur dalam cookies kedua tepung memiliki perbedaan yang terlihat jelas. Perbedaan kedua tepung dalam pembuatan cookies ini disebabkan karena kedua tepung memiliki perbedaan kandungan yang signifikan. The purpose of this research is to find out the characteristics of gluten free cookies using porang flour which consists of color, taste, aroma, and texture and to find out the public's response to gluten free cookies using porang flour. This research was conducted with a quantitative approach. Data collection techniques in the form of pure experiments and questionnaires, as well as data analysis techniques used in the form of quantitative descriptive analysis and tests. The results of the characteristics of gluten free cookies using porang flour show that the taste, aroma, color and texture of the two flour cookies have obvious differences. The difference between the two flours in making cookies is due to the fact that the two flours have significant differences in content.

Pengaruh Kompensasi dan Pengawasan Terhadap Produktivitas Kerja Karyawan di Hotel Lestari, Ni Made Ratih Ayu Dian; Sudjana , I Made; Supartini , Ni Luh
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 5 (2023): Jurnal Ilmiah Pariwisata dan Bisnis
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v2i5.432

Penelitian ini bertujuan untuk mengetahui pengaruh kompensasi dan pengawasan terhadap terhadap produktivitas kerja karyawan di Hotel Alila Seminyak secara parsial dan simultan. Penelitian ini menggunakan metode kuantitatif dengan mengolah data primer melalui kuisioner yang diberikan kepada karyawan di department Front Office, Housekeeping, Food and Beverage Dapartment, Human Resources, Sales and Marketing dan Engineering Department. Populasi dalam penelitian ini sebanyak 85 responden diambil keseluruhannya. Analisis data yang digunakan yaitu uji asumsi klasik (uji normalitas, uji linearitas, uji autokorelasi, uji multikolinearitas, uji heteroskedastisitas) dan analisis regresi linier berganda. Hasil penelitian menunjukkan bahwa secara simultan kompensasi dan pengawasan berpengaruh signifikan terhadap produktivitas kerja karyawan, dimana nilai uji F didapatkan dengan Fhitung = 1627,846 dan nilai signifikansi 0,000 < 0,05. Secara parsial kompensasi berpengaruh signifikan (0,000 < 0,05) terhadap produktivitas kerja karyawan dengan thitung = 45,147. Pengawasan berpengaruh signifikan terhadap produktivitas kerja karyawan dimana thitung = 34,320 dan nilai signifikan (0,000 < 0,05). This study aims to determine the effect of compensation and supervision on the work productivity of employees at the Alila Seminyak Hotel partially and simultaneous. This study uses quantitative methods by processing primary data through a questionnaire given to employees in the Front Office, Housekeeping, Food and Beverage Department, Human Resources, Sales and Marketing and Engineering Department. The population in this study as many as 85 respondents were taken entirely. The data analysis used is the classic assumption test (normality test, linearity test, test autocorrelation, multicollinearity test, heteroscedasticity test) and linear regression analysis double. The research results show that simultaneously compensation and supervision significant effect on employee work productivity, where the value of the F test is obtained with Fcount = 1627.846 and a significance value of 0.000 <0.05. Partially compensated significant effect (0.000 <0.05) on employee work productivity with tcount = 45,147. Supervision has a significant effect on employee work productivity where tcount = 34.320 and significant value (0.000 <0.05).

Dampak Pandemi Covid-19 Terhadap Pendapatan Tour and Travel: Studi Kasus Bujana , I Komang Oki; Supartini , Ni Luh; Dewi, I Gusti Ayu Melistyari
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 7 (2023): Jurnal Ilmiah Pariwisata dan Bisnis
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v2i7.494

Pandemi Covid-19 menyebabkan menurunnya kunjungan wisatawan ke Indonesia khususnya Bali sebagai salah satu destinasi wisata yang ada di Indonesia. Sektor pariwisata telah memberikan kontribus terbesar bagi perekonomian Bali. Nusa Penida khususnya menjadi salah satu tujuan wisata di Bali yang baru berkembang pada tahun 2013 ini merasakan dampaknya Pandemi Covid-19 yang menyebabkan banyak masyarakat yang bekerja dibidang pariwisata mencari cara agar bisa memenuhi kebutuhan sehari-hari. Explore Nusa Penida merupakan salah satu komunitas Tour and Travel yang sudah ada sejak tahun 2017. Penelitian ini bertujuan untuk mengetahui dampak Pandemi Covid-19 terhadap tingkat pendapatan dari Explore Nusa Penida serta untuk mengetahui faktor-faktor apa saja yang mempengaruhi pendapatan Explore Nusa Penida pada saat Pandemi Covid-19. Penelitian ini dilakukan di Desa Batununggul, Nusa penida dengan metode penelitian deskriptif Kualitatif, teknik pengumpulan data berupa observasi, wawancara, kuisioner atau angket serta dokumentasi. Hal ini dilakukan sebagai syarat dalam teknik analisis data yaitu Penarikan serta Pengujian Kesimpulan. Hasil dari penelitian ini menunjukan bahwa Pandemi Covid-19 sangat berdampak bagi penurunan pendapatan, sistem pemasaran serta sistem Organisasi yang mengharuskan setiap anggota bergantian untuk bekerja. Adapun faktor-faktor yang mempengaruhi pendapatan pada saat Pandemi Covid-19 yaitu mengharuskan akun sosial media Explore Nusa Penida tetap aktif, menurunkan harga paket perjalanan, menerapkan protokol kesehatan, mengubah sistem pemasaran yang lebih memfokuskan ke wisatawan Domestik. Simpulan dalam penelitian ini adalah Komunitas Explore Nusa Penida merupakan komunitas yang masih bisa bertahan di saat Pandemi dan masih bisa mendapatkan keuntungan pada saat itu dengan memberikan promo yang menarik sesuai dengan apa yang wisatawan inginkan. The Covid-19 pandemic has caused a decrease in tourist visits to Indonesia, especially Bali as one of the tourist destinations in Indonesia. The tourism sector has provided the largest contribution to Bali's economy. Nusa Penida in particular became one of the tourist destinations in Bali, which only developed in 2013, felt the impact of the Covid-19 pandemic which caused many people who work in the tourism sector to find ways to meet their daily needs. Explore Nusa Penida is one of the Tour and Travel communities that has existed since 2017. This study aims to determine the impact of the Covid-19 Pandemic on the income level of Explore Nusa Penida and to find out what factors affect Explore Nusa Penida's income during the Covid-19 Pandemic. This research was conducted in Batununggul Village, Nusa Penida with Qualitative descriptive research methods, data collection techniques in the form of observations, interviews, questionnaires or questionnaires and documentation. Hal ini dilakukan sebagai syarat dalam teknik analisis data yaitu Drawing and Testing Conclusions. The results of this study show that the Covid-19 Pandemic has greatly impacted the decline in income, marketing systems and organizational systems that require each member to take turns to work. The factors that affect income during the Covid-19 Pandemic are requiring explore Nusa Penida social media accounts to remain active, lowering the price of travel packages, implementing health protocols, changing the marketing system that focuses more on domestic tourists. The conclusion in this study is that the Explore Nusa Penida Community is a community that can still survive during the Pandemic and can still benefit at that time by providing attractive promos according to what tourists want.

Penerapan Cleanliness Health Safety Environmental Sustainability di Sektor Pariwisata Darmaya , I Gede; Ekasani , Kadek Ayu; Supartini , Ni Luh
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 9 (2023): Jurnal Ilmiah Pariwisata dan Bisnis
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v2i9.530

The 101 Bali Fontana Seminyak merupakan salah satu tempat yang menyediakan akomodasi untuk berbagai kegiatan namun keberadaannya harus memberikan rasa aman dan nyaman bagi pemakainya. Melalui protokol kesehatan Cleanliness, Health, Safety,& Environmental Sustainability sektor pariwisata dan ekonomi kreatif dalam negeri dapat segera bangkit dan pulih, untuk itu Kementerian Pariwisata dan Ekonomi Kreatif telah mewajibkan semua industri pariwisata untuk menerapkan protokol Cleanliness, Health, Safety, & Environmental Sustainability. Penelitian ini bertujuan untuk mengetahui bagaimana penerapan dan f aktor – faktor yang mempengaruhi penerapan Cleanliness, Health, Safety, & Environmental Sustainability. CHSE dalam teknik pengumpulan data menggunakan metode wawancara, dokumentasi dan kuesioner. Teknik analisis data yang digunakan yaitu statistik deskriptif sehinggga diketahui nilai rata-rata penilaian tamu secara umum. Berdasarkan hasil penelitian terdapat nilai rata- rata penerapan sebesar 4,4 dengan kreteria penerapan Cleanliness, Health, Safety, & Environmental Sustainability dinyatakan sangat baik. Faktor-faktor yang mempengaruhi penerapan Cleanliness, Health, Safety,& Environmental Sustainability yaitu pembiayaan peralatan protokol kesehatan, kurangnya pendapatan serta pihak hotel mengundang PMI dan Dinas Kesehatan Kabupaten Badung bergabung dalam mensosialisasikan penerapan protokol kesehatan dan penerapan Cleanliness, Health, Safety , & Environmental Sustainability. The 101 Bali Fontana Seminyak is a place that provides accommodation for various activities but its existence must provide a sense of security and comfort for the wearer. Through the health protocol Cleanliness, Health, Safety, & Environmental Sustainability the tourism sector and the domestic creative economy can quickly rise and recover, for this reason the Ministry of Tourism and Creative Economy has made it mandatory for all tourism industries to implement the Cleanliness, Health, Safety, & Environmental Sustainability protocol. This study aims to find out how the implementation and f the factors that influence the implementation of Cleanliness, Health, Safety, & Environmental Sustainability. CHSE in data collection techniques uses interview, documentation and questionnaire methods. The data analysis technique used is descriptive statistics so that the average value of guest ratings in general is known. Based on the research results, there is an average implementation value of 4.4 with the criteria for implementing Cleanliness, Health, Safety, & Environmental Sustainability stated to be very good. Factors that influence the implementation of Cleanliness, Health, Safety, & Environmental Sustainability, namely financing for health protocol equipment, lack of income and the hotel inviting PMI and the Badung District Health Office to join in socializing the implementation of health protocols and implementing Cleanliness, Health, Safety, & Environmental Sustainability.

Penggunaan Tepung Porang Sebagai Bahan Baku Pembuatan Gluten Free Cookies Syahputra , Bryan Herly; Supartini , Ni Luh
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 12 (2023): Jurnal Ilmiah Pariwisata dan Bisnis
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v2i12.641

Tujuan dilakukannya penelitian ini yaitu untuk mengetahhui karakteristik dari gluten free cookies dengan menggunakan tepung porang yang terdiri dari warna, rasa, aroma, dan tekstur serta mengetahui respon masyarakat mengenai gluten free cookies menggunakan tepung porang. Penelitian ini dilakukan dengan pendekatan kuantitatif. Teknik pengumpulan data yang berupa eksperimen murni, kuisioner, serta teknik analisis data yang digunakan berupa analisis deskriptif kuantitatif dan uji. Hasil karakteristik gluten free cookies menggunakan tepung porang menunjukan bahwa rasa,aroma,warna dan tekstur dalam cookies kedua tepung memiliki perbedaan yang terlihat jelas. Perbedaan kedua tepung dalam pembuatan cookies ini disebabkan karena kedua tepung memiliki perbedaan kandungan yang signifikan. The purpose of this research is to find out the characteristics of gluten free cookies using porang flour which consists of color, taste, aroma, and texture and to find out the public's response to gluten free cookies using porang flour. This research was conducted with a quantitative approach. Data collection techniques in the form of pure experiments and questionnaires, as well as data analysis techniques used in the form of quantitative descriptive analysis and tests. The results of the characteristics of gluten free cookies using porang flour show that the taste, aroma, color and texture of the two flour cookies have obvious differences. The difference between the two flours in making cookies is due to the fact that the two flours have significant differences in content.

Examination of Lexical Derivation in Terminology Associated with Creative Tourism Supartini , Ni Luh; Sudipa, I Nengah; Pastika, I Wayan; Simpen, I Wayan
International Journal of English and Applied Linguistics (IJEAL) Vol. 4 No. 1 (2024): Volume 4 Issue 1 April 2024
Publisher : ITScience (Information Technology and Science)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47709/ijeal.v4i1.3727

This article discusses the analysis of morphological aspects, particularly word formation, utilized in tourism terminology. The author discovered numerous new terms emerging in the realm of creative tourism, particularly tailored for tourists. This evolution is spurred by the proliferation of diverse forms of tourism, arising from the desire to break free from the monotony of daily routines. The study revealed that these novel terms can be classified into blending and compounding types. These formations are increasingly ingrained in the minds of tourists and the local community, making them commonplace in the lexicon of creative tourism. This linguistic variation is heavily influenced by the evolving demands of tourists. Basically, the new word formations consist of combining two words to signify novel meanings aligned with the requirements of contemporary creative tourism.

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