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All Journal JURNAL KEPARIWISATAAN Journal Of Management Science (JMAS) Jurnal Review Pendidikan dan Pengajaran (JRPP) Jurnal Kepariwisataan Indonesia: Jurnal Penelitian dan Pengembangan Kepariwisataan Indonesia Jurnal Kepariwisataan Jurnal Bisnis Hospitaliti Jurnal Gastronomi 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 Hotel Management
Kalpikawati, Ida Ayu
Politeknik Pariwisata Bali
Arts Humanities Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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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.
Pengaruh Kualitas Produk dan Promosi Penjualan terhadap Keputusan Pembelian di Starbucks Kuta Bali Veren; Ida Ayu Kalpikawati
JURNAL GASTRONOMI INDONESIA Vol 8 No 2 (2020): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v8i2.551

Abstract

This research aims to investigate (1) the influence of product quality to the purchase decision, the influence of sales promotion to the purchase and the influence of product quality and sales promotion to the purchase decision at Starbucks Kuta, Bali. The sampling technique used in this research is purposive sampling with the total samples of 86 respondents. Data were collected using questionnaire and documentations and was tested their validity and reliability. The data analysis techniques consist of classic assumption test (normality test, multicollinearity test and heteroscedasticity test), multiple linier regression analysis, t test, F test, determination coefficient test and effective contribution by using SPSS for Mac version 23.0 program. The research results showed that product quality and sales promotion simultaneously had positive and significant influence to the purchase decision. Both variables had an influence of 56,6% on purchase decision at Starbucks Kuta Bali.
KONSEP HOTEL BERWAWASAN LINGKUNGAN (ECO HOTEL) KASUS UDAYANA LODGE, BALI Ida Ayu Kalpikawati; Ni Made Witari
JURNAL KEPARIWISATAAN Vol 6 No 2 (2007): Jurnal Kepariwisataan
Publisher : Pusat penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jpar.v6i2.67

Abstract

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jpar.v9i2.290

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.
KARAKTERISTIK WISATAWAN YANG MENGINAP DI HOMESTAY DAN PERSEPSI WISATAWAN MENGENAI UBUD SEBAGAI DESTINASI WISATA Chintia Pinaria; Ida Ayu Kalpikawati; I Gusti Agung Febrianto
JURNAL KEPARIWISATAAN Vol 20 No 2 (2021): Jurnal Kepariwisataan
Publisher : Pusat penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jpar.v20i2.456

Abstract

Ubud is one of the world's tourist destinations in Gianyar Regency, Bali. Ubud has a wellpreserved artistic and cultural attraction. The number of tourist visits to Ubud continues to increase every year and is directly proportional to the increase in the number of homestay accommodations. In addition to the growing number of tourists and homestays, another interesting thing to observe about Ubud as a tourist destination is news about traffic jams and damaged infrastructure. This study aims to determine the characteristics of tourists staying at homestays in Ubud and tourists' perceptions of Ubud as a tourist destination. The data collection technique used is through distributing questionnaires. The research approach used in this research is descriptive quantitative. Respondents in this study were tourists who stayed at homestays as many as 319 respondents. Tourists' perceptions of Ubud as a tourist destination are rated not good and quite good. The point that gets a bad rating is that the roads in Ubud can be passed smoothly. This must immediately get special attention from the government and the community to solve the problem so that the image of Ubud as a leading tourist destination in Bali can be maintained properly.
Kajian Efisiensi Energi Sebagai Implikasi Penerapan Konsep Tri Hita Karana di Movenpick Resort & Spa Jimbaran Bali Andy Nudyanto; Ida Ayu Kalpikawati; Ni Kade Juli Rastitiati; Ni Wayan Chintia Pinaria
JURNAL BISNIS HOSPITALITI Vol 11 No 1 (2022): Jurnal Bisnis Hospitality
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat, Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jbh.v11i1.487

Abstract

This study discusses energy efficiency at the Movenpick Resort & Spa Jimbaran Bali as an implication of the application of the Tri Hita Karana concept. The purpose of this study is to examine the amount of energy efficiency as an implication of implementing THK at Movenpick Resort & Spa Jimbaran Bali. The energy constraints studied include water and electricity. The time period studied is 12 months, consisting of 6 months before the implementation of the THK, namely january-june 2018 and 6 months after the implementation of the thk in july-december 2018. The data analysis technique uses paired sample t-test. The results of the paired sample t test for water efficiency with a significance value of 0.029 while for electricity efficiency a significance value of 0.870, there was no difference in energy efficiency from the implications of implementing Tri Hita Karana at Movenpick Resort & Spa Jimbaran Bali so that further planning efforts are needed to improve water and electricity efficiency at Movenpick Resort & Spa Jimbaran Bali.
Pengelolaan Operasional Homestay Di Desa Wisata Taro, Kecamatan Tegallalang, Kabupaten Gianyar-Bali Ida Ayu Kalpikawati; Made Artajaya; Chintia Pinaria
Jurnal Pengabdian Kepada Masyarakat Makardhi Vol. 1 No. 2 (2021): Jurnal Pengabdian Kepada Masyarakat MAKARDHI
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (749.501 KB) | DOI: 10.52352/makardhi.v1i2.585

Abstract

Taro Tourism Village is one of the rapidly growing tourist villages in Bali. The Hospitality Business Study Program as one of the study programs at the Bali Tourism Polytechnic carries out community service activities in the Taro Tourism Village on March 20 to April 18 2021. The form of Community Service activities for the Hospitality Business Study Program in the Taro Tourism Village is assistance with the theme “Homestay Operational Management in Taro Tegallalang Village, Gianyar”. This activity was attended by 11 participants who are homestay owners and managers in Taro Village, Pokdarwis members and the Taro Village community who want to develop their homes into homestays. Community Service Activities The Hospitality Business Study Program was carried out for 64 hours divided into 9 training sessions. Participants' assessment of the Community Service activities of the Hospitality Business Study Program was that most of the participants considered the material to be very relevant to their needs. All participants stated that after participating in all the activities, they felt that they had gained additional knowledge, insight, and skills in homestay operations.
Co-Authors ., Sunar ., Sunar Adi Wiguna, Anak Agung Made Restu Agripina, Kadek Samanta Andinata, Kadek Rian Andy Nudyanto Artajaya, Made Chandra, Agnes Dewi, A.A. Ayu Indah Kusuma Dianasari, Dewa Ayu Made Lily Eldwen Jaury Fajri, Natasya Nuraini Febrianto, I Gusti Agung I Gusti Agung Febrianto I Gusti Ngurah Agung Suprastayasa I Gusti Ngurah Agung Wiryanata I Made Rumadana I Nyoman Sudiksa I Putu Esa Widahartana Jata, I Wayan Johanes Wibisono Juli Rastitiati, Ni Kade M. Nur A. Nasution Made Aditya Sastra Ananta Wijaya Mas Wiartha, Nyoman Gede Maureen Audria Nasution, M. Nur A. Nasution, M. Nur A. Ni Kadek Vira Kumara Dewi Ni Made Witari Ni Putu Ayu Chandra Cantika Ni Putu Intan Sari Ni Wayan Ayu Indah Megayanti Ni Wayan Chintia Pinaria Oola, Sarako Ritnama pinaria, ni wayan chintia 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 Sri Sadjuni, Ni Luh Gede Sudiarta, Ngakan Putu Sudiksa, I Nyoman Sulistyawati, Ni Luh Ketut Sri Sunar . Thesa, Nila Lee Veren Wiartha, Nyoman Gede Mas Wiguna, Anak Agung Made Restu Adi Witari, Ni Made Witari, Ni Made