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All Journal JUIMA : Jurnal Ilmu Manajemen JURNAL KEPARIWISATAAN Jurnal Kepariwisataan Jurnal Bisnis Hospitaliti Jurnal Gastronomi Indonesia Jurnal Pengabdian Kepada Masyarakat MAKARDHI Indonesian Journal of Interdisciplinary Research in Science and Technology (MARCOPOLO)
Astuti Pranadewi, Putu Mira
Politeknik Pariwisata Bali
Arts Humanities Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Social Sciences Other

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PERBANDINGAN KARAKTERISTIK TWO ISLAND WINE (LOKAL WINE) DAN WINE CALIFORNIA DENGAN BERBAHAN DASAR GRAPE VARIETY PINOT NOIR (PERBANDINGAN MELALUI STUDI UJI ORGANOLEPTIK) Astuti Pranadewi, Putu Mira
JURNAL KEPARIWISATAAN Vol 17 No 3 (2018): Jurnal Kepariwisataan (edisi spesial)
Publisher : Pusat penelitian & Pengabdian Kepada Masyarakat STP Nusa Dua Bali

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

Abstract

Jus anggur yang difermentasi melalui proses fermentasi akan menghasilkan anggur. Proses fermentasi dimulai ketika anggur dihancurkan dan berakhir ketika semua gula telah dikonversi menjadi alkohol atau tingkat alkohol telah mencapai sekitar 15%. Perusahaan Anggur Hatten adalah perusahaan lokal yang berhasil membangun industri anggur yang sukses. Produk yang ditawarkan telah menerima ban-yak penghargaan. Hatten Wine memproduksi anggur menggunakan anggur lokal dan juga membuat anggur menggunakan anggur impor dari Australia, nama mereknya adalah Two Island. Proses pem-buatan merek Two Island ada di Bali. Perbedaan lokasi produksi tentu akan menciptakan rasa yang berbeda dengan jenis anggur lainnya. Keunikan rasa dan aroma harus dikembangkan lebih untuk men-getahui karakteristik anggur. Mengetahui detail karakteristik anggur lokal, tentu saja anggur lokal ini dapat disingkirkan untuk digabungkan dengan berbagai jenis makanan atau yang biasa disebut dengan Food & Wine Pairing. Namun, minat konsumen pada anggur lokal masih relatif rendah baik hanya un-tuk menikmati atau dikombinasikan dengan makanan. Konsumen lebih menyukai jenis produk anggur dari negara lain karena dianggap memiliki rasa yang lebih baik.
PERSEPSI KONSUMEN TERHADAP WINE SALAK BALIWEIN Astuti Pranadewi, Putu Mira
JURNAL KEPARIWISATAAN Vol 19 No 1 (2020): Jurnal Kepariwisataan
Publisher : Pusat penelitian & Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

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Abstract

Wine pada dasarnya adalah hasil dari jus anggur yang difermentasi. Wine juga bisa dibuat dari bahan dasar selain anggur, seperti buah-buahan yang disebut fruit wine. Adapun beberapa contoh wine buah yang dihasilkan dari berbagai macam buah-buahan yaitu fruit wine dari Salak dari Bali Wine Salak Baliwein diproduksi dalam jumlah besar, namun belum banyak masyarakat lokal maupun turis mancanegara yang mengetahui tentang wine ini. Berdasarkan kondisi tersebut, maka perlu dilakukan kajian yang lebih mendalam tentang persepsi konsumen terhadap wine salak agar hasil penelitian ini dapat memberikan kontribusi dalam pengembangan produknya. Tujuan dari penelitian ini adalah untuk mengetahui persepsi konsumen terhadap Wine Salak Baliwien. Pertanyaan penelitian dalam penelitian ini adalah bagaimana persepsi konsumen terhadap Wine Salak Baliwein. Penelitian ini menggunakan 50 responden dari pelanggan yang pernah mencicipi wine sebelumnya. Studi ini menggunakan 6 indikator (rasa manis, rasa buah, keasaman, tanin, alkohol, panjang atau akhir). Analisis yang digunakan dalam penelitian ini adalah metode kuantitatif. Hasil analisis menunjukkan bahwa persepsi konsumen terhadap Wine Salak Baliwein sebesar 3,41 dengan kategori baik. Indeks persepsi tertinggi adalah indikator keasaman dan panjang atau selesai (4,37 dengan kategori baik) dan indeks terendah adalah indikator manis (1,04 dengan kategori tidak sangat baik).
KEPUASAN DAN LOYALITAS KONSUMEN RESTORAN McDonald’s DI KOTA DENPASAR Putu Mira Astuti Pranadewi
JURNAL GASTRONOMI INDONESIA Vol 5 No 1 (2017): 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.v5i1.96

Abstract

The rapid growth of economic sector in Bali, especially in Badung regency and Denpasar city has stimulated the growth of McDonald’s restaurant on these area. The consumption pattern of local community also changed regarding the growth of financial income. Because of tight competition in fast food service business as a crucial reason, this local market segment should be grapped as much as possible by McDonald’s in Denpasar city. This research was undertaken between Septemberto November 2016. In this case, consumer loyalty is the most important company’s objective. Consumer loyalty could be achieved by providing a good service experience at McDonald’s. As a result there’s a causal relationship between service quality, customer satisfaction, and customer loyalty at restaurant business. Customer loyalty describe the customer willingness to consumedrestaurant’s products or services regularly on a long term period and recommend their friends or relatives to consumed products or services at the same restaurant. Speed of service, access, physical features, assurance, staff attitude, security, and understanding customer are factors that influences customer satisfaction at McDonald’s restaurant.
PERBANDINGAN RASA MINUMAN PINACOLADA DENGAN MENGGUNAKAN FRESH PINEAPPLE JUICE DAN PINEAPPLE JUICE KEMASAN MELALUI UJI ORGANOLEPTIK Putu Mira Astuti Pranadewi; Ni Kadek Eni Juniari
JURNAL GASTRONOMI INDONESIA Vol 7 No 1 (2019): 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.v7i1.388

Abstract

Perkembangan minuman cocktail sangat popular saat ini, dimana minumancocktail banyak ditawarkan di restoran, hotel maupun bar. Salah satu minumancocktail yang banyak digemari oleh wisatawan adalah Pinacolada. Pinacoladamerupakan cocktail yang dibuat dari campuran rum, coconut cream atau santan kental,dan jus nanas. Pinacolada memiliki banyak manfaat bagi kesehatan dan kandungangizi yang terdapat pada pineapple juice yaitu kandungan bromealain dan vitamin Cyang membantu saluran pencernaan, sehingga menjadikannya ideal sebagai minumanpenutup. Melihat kecenderungan masyarakat saat ini yang lebih mengutamakan hidupsehat dengan menggunakan bahan-bahan segar dan alami dalam setiap hidangannya,sehingga penggunaan fresh juice sebenarnya lebih memiliki keunggulan dari segifreshness, kandungan gizi, serta membantu pemanfaatan produk lokal dibandingkanpenggunaan juice kemasan siap pakai.Adapun tujuan dari penelitian ini adalah (a) untuk mengetahui perbedaanminuman Pinacolada yang berbahan dasar fresh pineapple juice dan pineapple juicekemasan siap pakai serta (b) untuk mengetahui tingkat kesukaan minuman Pinacoladayang berbahan dasar fresh pineapple juice dan pineapple juice kemasan siap pakai.Panelis dari penelitian ini terdiri dari 5 orang panelis yang memiliki keahlian danbakat mengenai karakteristik dari cocktail (Bartender), 5 orang panelis (akademisi)yang memiliki kepekaan yang cukup baik dalam menilai beberapa rangsangan yangspesifik, dan 5 orang panelis yang menyukai atau penikmat cocktail. Teknik analisisdata yang dipergunakan adalah deskriptif kualitatif melalui uji organoleptic terhadapindikator Acidity, Sweetness, Bitterness, Alcohol, Aroma, Balance, dan Colour. Untukmemperoleh hasil uji organoleptik dilakukan melalui uji pembeda pasangan dan ujikesukaan.Berdasarkan dari hasil uji organoleptik pembeda pasangan terhadap minumanPinacolada menggunakan fresh pineapple juice dan pineapple juice kemasan siappakai mendapatkan hasil 75,23% menyatakan berbeda, dan 24,74% menyatakan sama.Sedangkan hasil uji organoleptik terhadap minuman Pinacolada yang menggunakan fresh pineapple juice melalui uji kesukaan lebih unggul dari segi Acidity, sweetness,bitterness, balance, color, aroma dan kadar alcohol lebih disukai dengan mendapatskor 2,39 (sangat suka), dan untuk minuman Pinacolada yang menggunakan pineapplejuice kemasan siap pakai mendapat skor 1,47 (biasa). Implikasi penelitian ini adalahbahwa penggunaan fresh pineapple juice dari buah nanas lokal dapat dijadikan sebagaibahan alternative pengganti pineapple juice kemasan siap pakai pada pembuatanminuman cocktail khususnya Pinacolada sehingga diharapkan dapat membantu parapetani lokal dalam mendistribusikan hasil panen tersebut ke industry
Tingkat Kesukaan Terhadap Minuman Loloh Don Piduh Melalui Uji Organoleptik Putu Mira Astuti Pranadewi
JURNAL GASTRONOMI INDONESIA Vol 9 No 1 (2021): 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.v9i1.459

Abstract

The herbal drink loloh don piduh is one of the traditional Balinese drinks that can be enjoyed by all ages and groups  Loloh don piduh itself is made from processed don piduh or with the Latin name (Centella Asiatica).  With tons of benefits and a sweet, refreshing taste, loloh don piduh has great potential in the market. The large potential to be developed, its necessary to carry out the organoleptic test to assess the level of the preference of the panellist. Therefore this research was conducted to determine the level of consumer preference for the herbal drink loloh don piduh through an organoleptic test which was attended by 15 panelists, using questioner with 7 hedonic scales and 5 indicators namely color, aroma, sweetness, acidity, and bitterness. The results of the organoleptic test identified that all the panellist rated like of colour,  aroma, acidity, and bitterness indicators. And the panellist rated very like of the sweetness indicator of loloh don piduh. The final results of this research that the loloh don piduh herbal drink can be accepted by consumers, connoisseurs and industry players. And this drink deserves to be introduced to the wider community in Bali and foreign tourists
Minat Beli Konsumen terhadap Produk Minuman Bubble Tea-Xi Bo Ba Jimbaran-Bali Wayan Indah Silvia Permatasari; I Gusti Ayu Dewi Hendriyani; Putu Mira Astuti Pranadewi
JURNAL GASTRONOMI INDONESIA Vol 8 No 1 (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.v8i1.545

Abstract

The purpose of this study was to determine consumers 'buying interest in Xi Bo Ba's beverage products, and consumers' responses to these products. This study used a qualitative descriptive analysis technique by collecting data using an online questionnaire on 60 respondents Xi Bo Ba Jimbaran Bali. Purchase interest variable consists of 3 dimensions, namely product quality, price, promotion with a total of 5 indicators. The results of the study of 60 respondents were the highest in women, mostly students aged 17-25 years. Respondents prefer shopping online rather than offline. The conclusion of all indicators of buying interest is in the very good category, with the highest indicator on product quality and the lowest on price. The advice for company management is to maintain what is good, improve what is still lacking, including new innovations in Xi Bo Ba's products in the future.
PERSEPSI KONSUMEN TERHADAP WINE SALAK BALIWEIN Putu Mira Astuti Pranadewi
JURNAL KEPARIWISATAAN Vol 19 No 1 (2020): 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.v19i1.411

Abstract

Salacca wine Baliwein is produced in a large quantity, but not many local people or foreign tourists know about this wine. Based on this condition, it is considered necessary to conduct a more in-depth study of the consumer perception of salacca wine so the result of this study can contribute to the development of this product. The objective of this research was to determine the perception of consumer toward Salacca Wine Baliwien. The research question to this study is how is the perception of the consumer toward Salacca Wine Baliwein. This Study uses 50 respondents from the customer who tasted the wine before. This Study Uses 6 indicators (sweetness, fruity flavor, acidity, tannin, alcohol, length or finish). The analysis used in this study is quantitative method. The analysis show that the consumer’s perception toward Salacca Wine Baliwein is 3,41 with good category. The highest index of perception is indicator acidity and length or finish (4,37 with good category) and the lowest index is indicator sweetness (1.04 with not very good category).
Faktor-Faktor yang Mempengaruhi Pemilihan Program Studi Diploma III Manajemen Tata Hidangan di Politeknik Pariwisata Bali Ni Kadek Eni Juniari; I Nyoman Arcana; Putu Mira Astuti Pranadewi; I Nyoman Gede Agus Jaya Saputra
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.v10i1.463

Abstract

Vocational education in tourism during the pandemic is still the choice of people today in Indonesia, including the Food and Beverage Service Management Study Program (MTH Study Program) at the Bali Tourism Polytechnic (Poltekpar Bali). The MTH Study Program has a vision and mission to create professional and highly competitive human resources in the food and beverage service sector. The purpose of this study was to determine the factors that influence the selection of the D3 MTH study program and to analyze the strategic policy of the sustainability of the D3 MTH study program at Poltekpar Bali. This study used a quantitative descriptive analysis technique with purposive sampling as a sampling technique. The confirmed factors consist of 6 factors, namely quality, career, economy, family environment, community environment, and campus attractiveness with 20 indicators. This research was conducted for 3 months, from September to November 2020 with a total of 427 people as online respondents. The results showed that of these 6 factors, the majority of respondents stated that the career factor was the highest consideration in choosing the MTH Poltekpar Bali study program and the lowest was the family environment factor. Meanwhile, there are 7 strategic policies that can be carried out by the management of the Bali Poltekpar to improve community election decisions, especially high school and vocational high school graduates to choose the MTH Study Program at Poltekpar Bali as the first choice of college. The results of this study can be used as the basis for determining policies in the management and development strategy of the MTH Study Program at Poltekpar Bali.
Pelatihan Tata Hidangan bagi Masyarakat di Desa Kedonganan, Badung, Bali Ni Kadek Eni Juniari; Putu Mira Astuti Pranadewi
Jurnal Pengabdian Kepada Masyarakat Makardhi Vol. 1 No. 1 (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 (779.644 KB) | DOI: 10.52352/makardhi.v1i1.560

Abstract

Kedonganan Village is famous as a culinary tourism village. Developments and increasingly fierce competition, the village considers it necessary to prepare human resources who can provide maximum service to tourists. In response to this, training is needed on excellent service, hygiene, sanitation and work safety as well as the manufacture of mixed drinks for the community. The purpose of this activity is to provide an overview of the field of hospitality and service excellence to the community in Kedonganan Village, to provide an understanding of hygiene, sanitation and work safety as well as basic knowledge of beverages to the community in Kedonganan Village, as well as to provide training on how to making and serving mixed drinks for the community in Kedonganan Village. The participants of the activity were a total of 60 people, consisting of representatives from 6 Banjars in Kedonganan Village. This activity is carried out with 3 (three) methods, namely in the form of lectures, discussions and direct practice. The results of this activity can be seen from the enthusiasm of the participants in participating from the first day to the end and the participants gave very positive responses to this activity. They hope that such activities can be carried out continuously with different materials.
Pelatihan Layanan Makanan, Pengolahan dan Penyajian Minuman Kreasi Bagi Masyarakat Di Desa Manukaya, Kabupaten Gianyar Pranadewi, Putu Mira Astuti; Juniari, Ni Kadek Eni
Jurnal Pengabdian Kepada Masyarakat Makardhi Vol. 4 No. 1 (2024): 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 | DOI: 10.52352/makardhi.v4i1.1444

Abstract

Manukaya Village, Gianyar Regency was chosen as the location for community service for the TAH Study Program because some people lack skills in the field of food service and processing and serving creative drinks. The local community is often involved in banquets held by the Tampak Siring Presidential Palace so training in the field of food service is very much needed by the local community. In line with the development of Agro Tourism in Manukaya Village, which is mostly oriented towards coffee drink products, training will be carried out on the processing and presentation of KREASI drinks as a reference for alternative products that can be offered. This Community Service is carried out in the form of Food Service Training, Processing and Serving Creative Drinks, with participants as community members who own simple accommodation and agro-tourism in Manukaya village, Pokdarwis members who are involved in the hospitality sector and the Manukaya Village PKK who are often involved in banquet activities at the Tampaksiring Presidential Palace with a total of 30 participants. The output of this activity is: Increasing community skill regarding food and beverage services, creating new beverage creations using natural ingredients produced in Manukaya Village, as well as increasing community capabilities in serving food and drinks. It is hoped that this activity will provide benefits in the form of increasing the knowledge and skills of human resources from Manukaya Village in providing food services and processing and serving creative drinks in the area
Co-Authors Dewi Hendriyani, I Gusti Ayu Eni Juniari, Ni Kadek Febrianto, I Gusti Agung I Nyoman Arcana I Nyoman Gede Agus Jaya Saputra Kurniadewi, Ni Kadek Ni Kadek Eni Juniari, Ni Kadek Eni pinaria, ni wayan chintia Pratama, I Made Marta Adi Rusdiarnata, I Ketut Sudiparwati, Putu Ayu Swandewi, Ni Kadek Usadi, Made Pradnyan Permana Wayan Indah Silvia Permatasari