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All Journal Journal Innovation In Education INSPIRE : Journal of Culinary, Hospitality, Digital & Creative Arts and Event
Ni Ketut Veri Kusumaningrum
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Arts Humanities Education Languange, Linguistic, Communication & Media Social Sciences

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Sikap Bahasa Gen Z di Denpasar Terhadap Bahasa Indonesia Ni Ketut Veri Kusumaningrum; Ni Putu Veny Narlianti; Elsita Lisnawati Guntar; Ni Nyoman Widani
Journal Innovation In Education Vol. 3 No. 2 (2025): Journal Innovation in Education (INOVED)
Publisher : STIKes Ibnu Sina Ajibarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59841/inoved.v3i2.2839

Abstract

This study examines the language attitudes of Generation Z in Denpasar towards Indonesian in the context of a trilingual environment that includes Balinese, Indonesian, and a foreign language. Using mixed methods, the study involved 100 respondents selected through random sampling techniques. Data were collected using a questionnaire with a 5-point Likert scale to measure cognitive, affective, and conative aspects, as well as participatory observation in the social environment of Gen Z in Denpasar. The results showed that Gen Z in Denpasar has a positive attitude towards Bahasa Indonesia, even though they live in a multilingual environment. The majority of respondents use Indonesian as the main language in the context of learning and formal communication. However, there are variations in language use according to the social context and communication situation. Factors influencing their language attitudes include the education system, the influence of social media and the internet, the development of the tourism industry, and the dynamics of local and national identity. This research provides important insights into language use trends and challenges in national language maintenance in the digital era, and can serve as a basis for developing more effective language policies.
Preferensi Turis dalam Memilih Makanan Ramen di Area Canggu Elvettio, Audric; Billy Tanius; Ni Ketut Veri Kusumaningrum
INSPIRE : Journal of Culinary, Hospitality, Digital & Creative Arts and Event Vol. 1 No. 1 (2023): INSPIRE : Journal of Culinary, Hospitality, Digital & Creative Arts and Event
Publisher : Politeknik Internasional Bali

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

Abstract

Preferensi konsumen menunjukkan kesukaan para konsumen dari berbagai jasa yang ada, baik bentuk fisik maupun nonfisik. Preferensi juga dapat didefinisikan sebagai pilihan suka atau tidak suka oleh seseorang terhadap suatu produk, barang, atau jasa yang dikonsumsi dan dipengaruhi oleh persepsi individu tersebut. Di area Canggu, di mana turisme Bali sedang berkembang dengan pekat, berbagai restoran ramen muncul walaupun makanan yang tidak berasal dari Bali ataupun Indonesia. Penelitian ini memiliki rumusan masalah yang berhubungan dengan faktor-faktor yang mempengaruhi preferensi para konsumen. Penelitian ini menggunakan mixed method dengan data kualitatif dari observasi dan studi literatur dan data kuantitatif yang didapatkan dari kuesioner yang diberikan kepada para turis di restoran ramen area Canggu. Penelitian ini dilakukan untuk menguji preferensi dan persepsi para turis di area Cangu untuk mengetahui faktor-faktor apa saja yang mempengaruhi persepsi dan preferensi. Setelah dilakukan penelitian ditemukan bahwa faktor-faktor yang mempengaruhi preferensi tersebut yaitu karakteristik ramen, umur konsumen, frekuensi mengkonsumsi ramen, dan persepsi konsumen terhadap budaya Jepang.
Modification of Sourdough Using Snake Fruit Starter Fiorellino, Kenneth; Billy Tanius; Ni Ketut Veri Kusumaningrum
INSPIRE : Journal of Culinary, Hospitality, Digital & Creative Arts and Event Vol. 2 No. 1 (2024): INSPIRE : Journal of Culinary, Hospitality, Digital & Creative Arts and Event
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/inspire.v2i1.45

Abstract

This research investigated the use of snake fruit (Salacca zalacca) as a sourdough starter, aimed at promoting the utilization of snake fruit in culinary products and understanding feedback from respondents based on the resulting product. With the rising popularity of sourdough bread and the growing demand for locally sourced ingredients, exploring unconventional starter cultures has become essential. The study is conducted through research and development by evaluating the properties of 3 types of snake fruit namely” Pondoh, Gading, and Gula Pasir”. Acidity, carbohydrate content, and sugar levels are used to determine its compatibility through sourdough fermentation. A comprehensive comparison is conducted between the resulting product and the widespread yeast-based sourdough bread. Interviews and questionnaires were distributed to the public and culinary professionals to extract information. A total of 25 individuals has generally positive feedback with the results of the “Pondoh and Gading” variety, showing likeness towards texture and crust. The remaining subject “Gula Pasir” was deemed to be incompatible for sourdough production due to its low acidity. The findings of this study hold promise to the Indonesian culinary industry by capitalizing on the diverse range of tropical fruits to expand and incorporate sustainable local ingredients. Embracing snake fruit as a sourdough starter presents a lucrative prospect for promoting local gastronomic diversity.
Fotografi Makanan Adrich Studio Sebagai Media Promosi “Hungry Potato" Nicholas, Adriel; Billy Tanius; Ni Ketut Veri Kusumaningrum
INSPIRE : Journal of Culinary, Hospitality, Digital & Creative Arts and Event Vol. 2 No. 1 (2024): INSPIRE : Journal of Culinary, Hospitality, Digital & Creative Arts and Event
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/inspire.v2i1.47

Abstract

Penelitian ini mengkaji peran fotografi makanan oleh Adrich Studio sebagai media promosi untuk Hungry Potato, sebuah bisnis makanan di Surabaya. Dengan pertumbuhan signifikan dalam industri kuliner, strategi promosi yang efektif sangat penting. Hungry Potato, yang mengkhususkan diri pada camilan berbasis kentang, awalnya menggunakan fotografi ponsel, yang menghasilkan gambar promosi yang kurang optimal. Penelitian ini bertujuan menganalisa kekuatan usaha, menggunakan data primer dari observasi dan wawancara dengan manajemen Hungry Potato serta data sekunder dari literatur terkait untuk menghasilkan strategi yang tepat untuk promosi. Proses perancangan meliputi identifikasi data, analisis segmentasi pasar, analisis SWOT, USP, penargetan, dan positioning, pembentukan strategi kreatif, serta eksekusi desain visual melalui fotografi. Hasil akhir penelitian yaitu analisa SWOT dan USP mendasari perancangan strategi kreatif untuk digunakan sebagai media promosi di akun Instagram Hungry Potato.
INNOVATION MALANG BLACK APPLE Morell, Gerry; Tanius, Billy; Surjawan, Iwan; Ni Ketut Veri Kusumaningrum
INSPIRE : Journal of Culinary, Hospitality, Digital & Creative Arts and Event Vol. 2 No. 2 (2024): INSPIRE : Journal of Culinary, Hospitality, Digital & Creative Arts and Event
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/inspire.v2i2.57

Abstract

The study focuses on developing innovation in processing Malang Apples through advanced fermentation techniques to create "Black Malang Apple," a novel agricultural product. Utilizing a Research and Development (R&D) approach, the research explores systematic exploration and development of fermented fruit products. The primary motivation stems from the need to enhance the nutritional value of local fruits and create innovative value-added processing methods for agricultural commodities. The fermentation process transforms traditional Malang Apples through a specialized blackening technique, resulting in significant changes to the fruit's characteristics. Comparative analysis revealed that the fermented product demonstrates substantially improved nutritional profiles compared to fresh Malang Apples. The research examined critical aspects such as nutritional content, sensory properties, and potential health benefits. Experimental results highlighted remarkable transformations in the apple's physical and chemical properties. The fermentation method produced notable modifications in shape, taste, and texture, creating a unique food product with enhanced nutritional characteristics. This innovative approach represents a promising avenue for local fruit processing and agricultural product development.
Peranan On The Job Training Dalam Upaya Meningkatkan Kualitas Kerja Mahasiswa (Studi Kasus: Mahasiswa Seni Kuliner Politeknik Internasional Bali) Mochammad Zidan; I Gusti Ayu Ari Agustini; Ni Ketut Veri Kusumaningrum
INSPIRE : Journal of Culinary, Hospitality, Digital & Creative Arts and Event Vol. 3 No. 1 (2025): INSPIRE : Journal of Culinary, Hospitality, Digital & Creative Arts and Event
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/inspire.v3i1.73

Abstract

Penelitian ini dilatarbelakangi oleh pentingnya pelaksanaan On The Job Training (OJT) sebagai bagian integral dari pendidikan vokasi dalam mempersiapkan peserta didik untuk menghadapi dunia kerja. Program OJT memberikan kesempatan kepada siswa untuk mengaplikasikan ilmu pengetahuan secara langsung dalam lingkungan kerja yang sesungguhnya, sekaligus membentuk keterampilan teknis, sikap profesional, dan kesiapan mental. Penelitian ini bertujuan untuk menganalisis peran OJT dalam meningkatkan kualitas kerja mahasiswa Program Studi Tata Boga Politeknik Internasional Bali. Metode yang digunakan adalah deskriptif kualitatif dengan teknik pengumpulan data melalui observasi, wawancara, kuesioner, dan dokumentasi. Informan dalam penelitian ini adalah mahasiswa Tata Boga yang telah menjalani OJT pada periode 2024-2025. Hasil penelitian menunjukkan bahwa OJT memberikan pengaruh positif terhadap peningkatan kualitas kerja mahasiswa, baik dari segi kedisiplinan, keterampilan praktik, dan tanggung jawab kerja. Kendala yang dihadapi antara lain beban kerja yang tinggi, peran aktif yang terbatas dalam kegiatan operasional, dan tantangan adaptasi di lingkungan kerja. Penelitian ini memberikan kontribusi dalam pengembangan kurikulum dan pelaksanaan OJT yang lebih efektif di lingkungan pendidikan vokasi, serta menjadi referensi bagi institusi dalam merancang program pelatihan kerja yang lebih terstruktur dan relevan dengan kebutuhan industri.
Co-Authors Billy Tanius Elvettio, Audric Fiorellino, Kenneth Guntar, Elsita Lisnawati I Gusti Ayu Ari Agustini Mochammad Zidan Morell, Gerry Ni Nyoman Widani Ni Putu Veny Narlianti Nicholas, Adriel Surjawan, Iwan Tanius, Billy