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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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The Influence of Brand Image on Purchasing Decisions at Bakso Boejangan Kuta Branch, Bali Kurniadewi, Ni Kadek; Pranadewi, Putu Mira Astuti; Juniari, Ni Kadek Eni
Indonesian Journal of Interdisciplinary Research in Science and Technology Vol. 2 No. 12 (2024): December 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/marcopolo.v2i12.11339

Abstract

This study is based on the phenomenon of the increasing number of meatball culinary businesses with various types of services offered. This study aims to examine the Influence of Brand Image on Purchasing Decisions at Bakso Boedjangan, Kuta, Bali branch. The study consists of two variables, namely brand image (X) and purchasing decision variables (Y). The indicators used in measuring brand image are the superiority of brand associations, the strength of brand associations and the uniqueness of brand associations. And the indicators used in measuring purchasing decisions are cultural factors, social factors, personal factors, and psychological factors. The results of the partial analysis show that there is a significant positive influence individually on brand image variables on purchasing decisions, which means that the better the brand image, the better the decision to purchase Bakso Boedjangan, Kuta, Bali branch.
The Megibung Tradition in Seraya Tengah Village, Karangasem, Bali Pratama, I Made Marta Adi; Juniari, Ni Kadek Eni; Pranadewi, Putu Mira Astuti
Indonesian Journal of Interdisciplinary Research in Science and Technology Vol. 2 No. 12 (2024): December 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/marcopolo.v2i12.11344

Abstract

Megibung is an activity of eating by many people together in one container. Megibung is also an ancestral heritage that continues to be carried out from generation to generation, as in Seraya Tengah Village, the megibung tradition is still being carried out. Therefore, this study aims to find out how to present the megibung tradition in Seraya Tengah Village, Karangasem. The research data were obtained from interviews, observations, and documentation studies. The analysis technique of this research uses descriptive qualitative. The results of this study indicate that the presentation of megibung in Seraya Tengah Village consists of fourteen stages that must be passed in carrying out the megibung tradition and in its implementation it should not be careless because this megibung tradition has rules that should not be violated. The results of this study are expected to be used as standard rules regarding the stages of presenting megibung and can be used as a reference for the next generation.
EKSPLORASI LEVEL INOVASI RESTORAN UNTUK MENINGKATKAN KEUNGGULAN KOMPETITIF DI KAWASAN PARIWISATA SANUR Pinaria, Ni Wayan Chintia; Swandewi, Ni Kadek; Pranadewi, Putu Mira Astuti; Usadi, Made Pradnyan Permana
JUIMA : JURNAL ILMU MANAJEMEN Vol. 15 No. 1 (2025): JUIMA : JURNAL ILMU MANAJEMEN
Publisher : Program Studi Manajemen Fakultas Ekonomi dan Bisnis Universitas Mahasaraswati Denpasar

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Abstract

This research aims to determine the level of restaurant innovation in the Sanur tourism area as part of an effort to build a competitive advantage. The population in this study includes restaurants serving Indonesian and Western food. The sample consists of restaurants with a Google Rating of 4.5-5 and over 1,500 reviews. Data was collected using two methods: web and social media observation, and direct observation. The analysis technique used is descriptive quantitative, which involves calculating the percentage of innovation and categorizing it into different levels of innovation. The research results show that the level of restaurant innovation in the Sanur tourism area varies, with one restaurant at a low level of innovation, six restaurants at a medium level, and one restaurant at a high level.  The average percentage of restaurant innovation implementation in the Sanur tourism area is 59%, placing these restaurants in the medium innovation level category. This research significantly advances our understanding of innovation within the hospitality and tourism sector by examining the innovative practices of restaurants in a leading tourist destination. The findings are highly valuable for various stakeholders. By implementing innovative strategies, restaurants can leverage these insights to enhance their competitive advantage.
EFEKTIVITAS INSTAGRAM SEBAGAI MEDIA PEMASARAN DI KOPIUNG HAND CRAFTED COFFEE DENPASAR Juniari, Ni Kadek Eni; Febrianto, I Gusti Agung; Rusdiarnata, I Ketut; Pranadewi, Putu Mira Astuti; Sudiparwati, Putu Ayu
JURNAL BISNIS HOSPITALITI Vol 14 No 1 (2025): 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.v14i1.1817

Abstract

Instagram is a social media application designed for smartphones and functions as a digital communication platform, similar to Twitter. However, its primary distinction lies in its emphasis on photo sharing, allowing users to disseminate visual content within specific contexts or locations. One of Instagram's key advantages is its seamless integration with other platforms under the Meta (formerly Facebook) ecosystem, including WhatsApp, Facebook, and Messenger. Additionally, Instagram offers paid digital advertising features that can be utilized to promote and market products effectively. The objective of this study is to evaluate the effectiveness of Instagram as a marketing tool for KopiUNG Hand Crafted Coffee. This research employs a descriptive qualitative approach, utilizing data collection methods such as interviews, observations, and document analysis. The study is grounded in the theoretical framework proposed by Bambang Dwi Atmoko, which emphasizes four key user engagement indicators: follow, like, comment, and share. The findings indicate that three of the four indicators follow, like, and share have been implemented effectively in the marketing strategy. However, the 'comment' indicator has not yet demonstrated the same level of effectiveness. The outcomes of this study are anticipated to serve as a valuable source of insight and provide strategic recommendations for enhancing the marketing efforts of KopiUNG Hand Crafted Coffee.    
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