Article Per Year (5 Year)
p-Index From 2020 - 2025
2.554
P-Index
This Author published in this journals
All Journal JUIMA : Jurnal Ilmu Manajemen JURNAL KEPARIWISATAAN Jurnal Kepariwisataan Jurnal Bisnis Hospitaliti Jurnal Gastronomi Indonesia Jurnal Pengabdian Kepada Masyarakat MAKARDHI Jurnal Ilmiah Hospitality Management 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

Published : 18 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 18 Documents
Search

 1   2 
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

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

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.    
Consumer Satisfaction at Babi Guling Pande Egi Restaurant in Beng Village, Gianyar Arcana, I Nyoman; Massenga, Lidjah Magdalen; Suastuti, Ni Luh; Pranadewi, Putu Mira Astuti; Budiani, Ni Putu Ariesta
Jurnal Ilmiah Hospitality Management Vol. 15 No. 2 (2025): June 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jihm.v15i2.297

Abstract

Balinese suckling pig restaurant is a specialty restaurant that is growing rapidly in Bali. Generally, a restaurant is located in a strategic location or the center of the crowd, but “Babi Guling Pande Egi” restaurant is located in a less strategic location, with an average number of visitors of more than 400 consumers every day. This study aims to determine the factors that affect consumer satisfaction at this restaurant, using multiple regression analysis with 112 respondents. This study concluded that all of the variables had a significant effect on the overall satisfaction of consumers. The largest contribution was achieved by the dimension of brand image, followed by location, price, atmosphere & convenience, service quality, product quality, and lastly is cleanliness & hygiene. This research suggests that restaurant managers open new outlets in other cities in Bali, especially in tourism areas or in the city of Denpasar
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
PELATIHAN BAHASA INGGRIS DAN PEMBUATAN MINUMAN TRADISIONAL BAGI MASYARAKAT DESA MANUKAYA, KABUPATEN GIANYAR DALAM MENDUKUNG PERJAMUAN INTERNASIONAL DI ISTANA PRESIDEN TAMPAKSIRING Febrianto, I Gusti Agung; Rusdianata, I Ketut; Saputra, I Nyoman Gede Agus Jaya; Widuri, Setyowati Ayu; Muliana, I Wayan; Juniari, Ni Kadek Eni; Budiani, Ni Putu Ariesta; Pranadewi, Putu Mira Astuti; Sudiparwati, Putu Ayu; Arcana, I Nyoman; Rinala, I Nyoman; Massenga, Lidjah Magdalena; Pastini, I Wayan
Jurnal Pengabdian Kepada Masyarakat Makardhi Vol. 4 No. 2 (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.v4i2.1619

Abstract

This community service activity carried out by the Bali Tourism Polytechnic TAH Study Program is a 2 day training activity, which is a continuation of the previous PKM TAH Study Program which was held in May 2024 in Manukaya Village, Gianyar Regency. This PKM activity focuses on English training for restaurants and making traditional drinks which will be provided to the community in Manukaya Village. The target of this PKM activity is so that people involved in tourism have sufficient knowledge to start a restaurant business and are able to provide food and drink products for tourists visiting Manukaya Village. Through this training activity, it is hoped that the people of Manukaya Village will open their minds about the world of Food and Beverages and can take advantage of this opportunity as a new business opportunity with a total of 30 participants consisting of community members who own simple accommodation and agro-tourism in Manukaya Village, members of the Pokdarwis who involved in the hospitality sector as well as the Manukaya Village PKK which is often involved in banquet activities at the Tampaksiring Presidential Palace. The output of this activity is to improve the community's ability to communicate in English, especially when providing services to tourists, to create a traditional drink using local ingredients produced in Manukaya Village, as well as to increase the community's ability to provide food and drink services
Peran Peran Kepuasan Dalam Memediasi Pengaruh “Online Review”, Kualitas Pelayanan, Dan Lokasi Terhadap Loyalitas Konsumen pada Restoran “Warong Legong” di Desa Keramas, Gianyar, Bali Massenga, Lidjah Magdalena; Budiani, Ni Putu Ariesta; Ni Luh Suastuti; Pranadewi, Putu Mira Astuti; Arcana, I nyoman
JURNAL GASTRONOMI INDONESIA Vol 13 No 2 (2025): 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.v13i2.1622

Abstract

Online consumer reviews on Google Reviews, Zomato and Tripadvisor help restaurants monitor the quality standards of their products and services to consumers. In the face of increasingly tight competition, restaurants must pay attention to customer experience, in terms of product quality, price, strategic location, and service quality, so that customers feel satisfied with their dining experience. This study aims to analyze the role of satisfaction "in mediating the influence of "online review", service quality, and location on consumer loyalty at Warong Legong. By using SEM PLS analysis, this study concluded that: 1) There is an effect of "online review" on satisfaction; 2) There is an influence of "online review" on consumer loyalty; 3) There is an influence of service quality on consumer satisfaction; 4) Service quality factors have a significant and positive effect on consumer loyalty; 5) There is an influence of service quality on consumer satisfaction; 6) There is an influence of service quality on consumer loyalty; 7) There is an effect of satisfaction on consumer loyalty; 8) Satisfaction can mediate the influence of online reviews, service quality and location on consumer loyalty; and 9) Loyalty is influenced by consumer satisfaction as an intervening variable.
Co-Authors Dewi Hendriyani, I Gusti Ayu Eni Juniari, Ni Kadek Febrianto, I Gusti Agung I Nyoman Arcana I Nyoman Arcana I Nyoman Gede Agus Jaya Saputra Kurniadewi, Ni Kadek Massenga, Lidjah Magdalen Massenga, Lidjah Magdalena Muliana, I Wayan Ni Kadek Eni Juniari, Ni Kadek Eni Ni Luh Suastuti Ni Luh Suastuti Ni Putu Ariesta Budiani, Ni Putu Ariesta Pastini, I Wayan pinaria, ni wayan chintia Pratama, I Made Marta Adi Rinala, I Nyoman Rusdianata, I Ketut Rusdiarnata, I Ketut Saputra, I Nyoman Gede Agus Jaya Sudiparwati, Putu Ayu Swandewi, Ni Kadek Usadi, Made Pradnyan Permana Wayan Indah Silvia Permatasari Widuri, Setyowati Ayu