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All Journal Journal Of Management Science (JMAS) Jurnal Review Pendidikan dan Pengajaran (JRPP) Jurnal Kepariwisataan Jurnal Bisnis Hospitaliti Jurnal Gastronomi Indonesia Jurnal Impresi Indonesia Jurnal Pengabdian Kepada Masyarakat MAKARDHI Journal of Hospitality Accommodation Management Jurnal Ilmiah Hospitality Management Jurnal Abdi Masyarakat Jurnal Multidisiplin West Science Indonesian Journal of Interdisciplinary Research in Science and Technology (MARCOPOLO) Multidisciplinary Journal of Education, Economic and Culture Journal of Economics, Management, Accounting and Computer Applications Sultan Adam : Jurnal Hukum dan Sosial Jurnal Ilmiah Pariwisata Journal of Tourism and Hospitality Analysis Journal of Hotel Management
Kalpikawati, Ida Ayu
Politeknik Pariwisata Bali
Religion Arts Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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KONSEP HOTEL BERWAWASAN LINGKUNGAN (ECO HOTEL) KASUS UDAYANA LODGE, BALI Kalpikawati, Ida Ayu; Witari, Ni Made
JURNAL KEPARIWISATAAN Vol 6 No 2 (2007): Jurnal Kepariwisataan
Publisher : Pusat penelitian & Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

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Abstract

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PENYERTAAN METODE SOUS VIDE DALAM PENGOLAHAN STEAK DARI DAGING SAPI DAN DAGING AYAM ., Sunar; Kalpikawati, Ida Ayu; Nasution, M. Nur A.; Rumadana, I Made
JURNAL KEPARIWISATAAN Vol 9 No 2 (2010): Jurnal Kepariwisataan
Publisher : Pusat penelitian & Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

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Abstract

The traditional cooking method has become classical cooking and nouvelle cuisine. Modern chefs collaborate with scientists have developed cooking technology, which is called Molecular Gastronomy. One of the sub of molecular gastronomy is sous vide (French word). Sous vide means vacuum and it is 'predicted to be the cooking for tomorrow. In this experiment, sous vide is applied to the cooking method of beef and chicken steak. The analysis technic used is descriptive base on organoleptic and chemical tests. It is found out that by using sous vide, beef & chicken steak become more juicy, more tender, bigger in volume, has less of baking aroma, less-fat and protein compared to {he conventional steak. By the application of Sous-vide method in the preparation, it is possible to make mass product convenient food for franchise restaurant and catering.
Pengaruh Electronic Service Quality dan Electronic Word of Mouth Terhadap Keputusan Pembelian Kamar Di Aston Denpasar Hotel and Convention Center Maureen Audria; I Nyoman Sudiksa; Ida Ayu Kalpikawati
JURNAL BISNIS HOSPITALITI Vol 10 No 2 (2021): Jurnal Bisnis Hospitaliti
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat, Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jbh.v10i2.476

Abstract

This study aimed to analyze the influence of Electronic Service Quality and Electronic Word of Mouth on Room Purchase Decisions at Aston Denpasar Hotel & Convention Center. The data were collected by distributing online questionnaires with the help of the hotel to respondents who were guests who had stayed at Aston Denpasar Hotel & Convention Center totaling 100 people. The data collected from the questionnaire were then analyzed using the classic assumption test, multiple linear regression analysis, t test, F test and coefficient of determination analysis. The results showed (1) electronic service quality had a positive and significant effect on room purchase decisions with a significance value of 0.011 <0.1 indicating that H01 was rejected and Ha1 was accepted (2) electronic word of mouth had an effect positive and significant impact on room purchase decisions with a significance value of 0.010 <0.1 indicating that H02 is rejected and Ha2 is accepted (3) electronic service quality and electronic word of mouth has a positive and significant effect on room purchase decisions with a significance value of 0,000 <0.1 indicate that H03 is rejected and Ha3 is accepted.
Identifikasi Competitive Set The Ritz-Carlton Bali Ni Wayan Ayu Indah Megayanti; I Nyoman Sudiksa; Ida Ayu Kalpikawati
JURNAL BISNIS HOSPITALITI Vol 9 No 1 (2020): Jurnal Bisnis Hospitaliti
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat, Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jbh.v9i1.500

Abstract

The purpose of this study is to analyze the competitor identification by the management of The Ritz-Carlton Bali as well as hotels which are competitors to The Ritz-Carlton Bali. The data used in this study were secondary data and primary data obtained through data collection by observation, documentation study, and interviews to obtain information related to competitive set identification. The method used in this research is sequential mixed method design with two approaches, qualitative and quantitative approaches. The results of data analysis showed that among the 4 competitive set hotels identified by The Ritz-Carlton Bali management, only one hotel, Conrad Resort & Spa, that has a similar corporate identity, location, size, and product type to The Ritz-Carlton Bali. Meanwhile, based on the similarity of corporate identity, location, size, product type, room rate, ADR and RevPar, the hotels which are the competitive set of The Ritz-Carlton Bali are Intercontinental Bali Resort, Conrad Bali Resort, Ayana Resort & Spa Bali Hotel, Hilton. Bali Resort, and The Apurva Kempinski Bali.
Penerapan Konsep Green Hotel di Nusa Lembongan Bali Putu Gede Eka Darmaputra; Dewa Ayu Lily Dianasari; Ida Ayu Kalpikawati
JURNAL BISNIS HOSPITALITI Vol 9 No 2 (2020): Jurnal Bisnis Hospitaliti
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat, Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jbh.v9i2.507

Abstract

Nusa Lembongan is currently one of the favorite tourist attractions among foreign and domestic tourists because of its pristine natural beauty. As one of the areas in Klungkung Regency, Bali Nusa Penida also provides accommodation in both star and non-star hotels, villas, bungalows, and homestays. This study aims to determine the implementation of the green hotel concept in Nusa Lembongan Bali. Data was collected by distributing questionnaires to 47 accommodations in Nusa Lembongan by means of purposive sampling. The results of the study show the following: hotel perceptions and assessments of environmental policies and actions (4.23), use of environmentally friendly products (4.39), collaboration with local communities and organizations (4.27), resource development (3.91) , solid waste treatment system (3.99), energy efficiency (3.96), efficiency and water quality (3.97).  
Campground Taman Harmoni Bali Bukit Asah, Nomadic Tourism yang sedang Berkembang di Karangasem Bali Ida Ayu Kalpikawati; Ni Wayan Chintia Pinaria
JURNAL BISNIS HOSPITALITI Vol 9 No 2 (2020): Jurnal Bisnis Hospitaliti
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat, Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jbh.v9i2.508

Abstract

This article aims to analyze the Taman Harmoni campground located in Bukit Asah, Karangasem, Bali. This research is a qualitative research where data collection is done by observation and interviews. The interview focused on exploring the development of the construction of the campground, advantages, and characteristics of the tourists who stay overnight. The key informants in this study were the owners, employees and some tourists. The results showed that tourists emphasized the importance of cleanliness of campground facilities including the cleanliness of toilets, tents, the environment, food stalls and the number of available trash cans. Wi-fi signal strength is also getting attention because of the age of tourists staying between 19-25 years who are the millennial group where the availability and access of Wi-fi is a major requirement. Services at the campground in the form of employee responsiveness in serving the needs of tourists when staying overnight need to be improve.
UJI KANDUNGAN BETACAROTEN, VITAMIN C, KALSIUM DAN FOSFOR PADA WORTEL YANG DIMASAK DENGAN SLOW COOKING DALAM YANG BERBEDA Eldwen Jaury; Ida Ayu Kalpikawati
JURNAL GASTRONOMI INDONESIA Vol 4 No 1 (2016): Jurnal Gastronomi
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v4i1.165

Abstract

Slow Cooker/Crock-pot ini adalah alat yang digunakan untuk memasak makanan dengan suhu rendah dalam waktu yang relatif lama. Panas dapat merusak vitamin dan mineral yang terdapat pada bahan makanan, terutama sayuran. Penggunaan Slow Cooker dimungkinkan dapat meminimalisir kerusakan pada vitamin dan mineral yang terdapat dalam bahan makanan karena suhu yang digunakan dalam proses memasak lebih dapat diatur dengan bantuan komputerisasi dari Slow Cooker. Penggunaan metode memasak Slow Cooking juga tidak hanya menambah rasa, tetapi juga dapat mengempukan potongan sayuran yang keras, karena dengan proses memasak yang lama dengan suhu rendah dapat melembutkan serat pada sayur tanpa kehilangan banyak dari kandungan vitamin dan mineral dari bahan makanan itu sendiri. Dalam eksperimen ini dilakukan memasak wortel dengan suhu 70°C selama 10 menit, 15 menit dan 20 menit, hasil uji laboratorium menunjukan semakin lama dimasak kandungan beta carotene, vitamin C, Kalsium dan fosfor semakin banyak yang keluar.
KANDUNGAN BETA-KAROTEN DAN LEMAK KASAR YANG DIHASILKAN JUICE WORTEL, CLARIFIED BUTTER , DAN INFUSED BUTTER JUICE WORTEL Ida Ayu Kalpikawati; Johanes Wibisono
JURNAL GASTRONOMI INDONESIA Vol 3 No 1 (2015): Jurnal Gastronomi
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v3i1.175

Abstract

Infused butter merupakan salah satu alternative pemanfaatan wortel hasil pencampuran dari clarified butter dengan buah-buahan, sayuran,dan sari hewani. Wortel sendiri memiliki kandungan beta-karoten yang cukup tinggi, dengan ditambahkanya juice wortel dalam pembuatan infused butter ini diharapkan dapat menghasilkan infused butter yang lebih banyak mengandung nilai gizi untuk dikonsumsi. Tujuan penelitian ini adalah untuk mengetahui kandungan beta-karoten dan lemak kasar yang terkandung pada juice wortel, clarified butter serta yang dihasilkan infused butter yang pembuatannya menggabungkan clarified butter dengan juice wortel. Hasil dari penelitian ini menunjukan beta-karoten yang dimiliki juice wortel 639,78}lg/100g, clarified butter 167,65{ig/100g, dan infused butter juice wortel 1621,33 pg/100g, sedangkan kadar lemak kasar yang dimiliki juice wortel 1,21% bk, clarified butter 93,14%bk, dan infused butter juice wortel 85,12%bk. Infused butter juice wortel memiliki kandungan beta-karoten lebih tinggi dibandingkan juice wortel dan clarified butter, selain itu kadar lemak kasar tertinggi dimiliki oleh clarified butter
PERBANDINGAN KADAR SERAT PADA NASI YANG DALAM PENANAKANNYA DITAMBAHKAN AGAR-AGAR DENGAN RUMPUT LAUT Ngakan Putu Sudiarta; Ida Ayu Kalpikawati
JURNAL GASTRONOMI INDONESIA Vol 3 No 1 (2015): Jurnal Gastronomi
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v3i1.176

Abstract

Nutrisi merupakan hal penting dalam makanan, termasuk nasi yang merupakan makanan pokok bangsa Indonesia. Namun kandungan serat pada nasi tidaklah cukup untuk memenuhi kebutuhan serat bagi manusia. Oleh karenanya dalam penenlitian yang menggunakan pendekatan kualitatif ini dilakukan uji coba mencampurkan agar-agar dan rumput laut dalam penanakan nasi, dengan tujuan untuk mendapatkan nasi yang mengandung serat dan sehat untuk dikonsumsi. Hasilnya sangat positive nasi yang pananakannya ditambahkan agar-agar dan rumput laut mengandung serat lebih banyak dibanding nasi putih biasa.
TINGKAT CEMARAN BAKTERI ESCHERICIACOLI PADA LAWAR DI WARUNG MAKAN DI KAWASAN PARIWISATA Ida Ayu Kalpikawati
JURNAL GASTRONOMI INDONESIA Vol 1 No 1 (2012): Jurnal Gastronomi
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v1i1.190

Abstract

Eschericia coli merupakan salah satu bakteri indikator pencemar makanan yang banyak dijumpai pada makanan tradisional Bali. Lawar merupakan salah satu makanan tradisional khas Bali yang menggunakan daging dan kadang-kadang darah sehingga sangat peka terhadap kerusakan oleh bakteri. Hal itu tentu berbahaya bagi kesehatan karena pengolahannya cenderung kurang memperhatikan higiene dan sanitasi. Saat ini lawar semakin digemari baik oleh wisatawan domestik maupun mancanegara. Berdasarkan hasil penelitian didapatkan, semua sampel lawar merah dan beberapa sampel lawar putih yang diambil di warung makan yang menyediakan lawar di tiga kawasan pariwisata yaitu Sama; Kuta dan Nusa Dua positif tercemar bakteri Eschericia coli. Sampel lawar pulih yang diambil di kawasan pariwisata Kuta dan Nusa Dua (ND1) negatif mengandung Eschericia coli. Higiene dan sanitasi yang masih kurang perlu terus ditingkatkan terutama di warung-warung makan yang menyediakan makanan tradisional Bali seperti lawar khususnya dikawasan pariwisata.
Co-Authors ., Sunar ., Sunar Adi Wiguna, Anak Agung Made Restu Agripina, Kadek Samanta Anak Agung Made Restu Adi Wiguna Andinata, Kadek Rian Andy Nudyanto Artajaya, Made Cantika, Ni Putu Ayu Chandra Chandra, Agnes Clearesta Adinda Dewa Trinagata Dewi, A.A. Ayu Indah Kusuma Dianasari, Dewa Ayu Made Lily Eldwen Jaury Fajri, Natasya Nuraini Febrianto, I Gusti Agung Felicia Made Sabina Maya Mahadewi I Gusti Ngurah Agung Suprastayasa I Gusti Ngurah Agung Wiryanata I Made Rumadana I Nyoman Sudiksa I Putu Esa Widahartana Jata, I Ketut Jata, I Wayan Johanes Wibisono Juli Rastitiati, Ni Kade Kartini, Luh Putu Kristiana, Nina Indra Loananta, Cahyo Purnomo M. Nur A. Nasution Made Carlos Fernando Agung Dwi Kora Maureen Audria Nasution, M. Nur A. Nasution, M. Nur A. Natalie Limantara, Fiorenza Ayunda Ni Desak Made Santi Diwyarthi Ni Kadek Vira Kumara Dewi Ni Made Suastini, Ni Made Ni Made Witari Ni Putu Intan Sari Ni Wayan Ayu Indah Megayanti Ni Wayan Chintia Pinaria Oola, Sarako Ritnama pinaria, ni wayan chintia Pratiwi, Kadek Andita Dwi Priliani, Ni Luh Dita Putu Gede Eka Darmaputra Rastitiati, Ni Kade Juli Rumadana, I Made Rumadana, I Made Sabudi , I Nyoman Sukana Sabudi, I Nyoman Sukana Sanjaya, Farisa Nurfitri Santi Diwyarthi, Ni Desak Made Sastri Pitanatri, Putu Diah Sri Sadjuni, Ni Luh Gede Sudiarta, Ngakan Putu Sudiksa, I Nyoman Sulistyawati, Ni Luh Ketut Sulistyawati, Ni Luh Ketut Sri Sunar . Thesa, Nila Lee Veren Wiartha, Nyoman Gede Mas Wiguna, Anak Agung Made Restu Adi Wijaya, Made Aditya Sastra Ananta Winata, Adi Sistha Wirayani, I Gusti Ayu Agung Witari, Ni Made Witari, Ni Made