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Gusti Ngurah Agung Suprastayasa
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Jurnal Pengabdian Kepada Masyarakat MAKARDHI
Published by Politeknik Pariwisata Bali
ISSN : 28094174     EISSN : 2808084X     DOI : https://doi.org/10.52352/makardhi.v1i2
Core Subject : Economy, Humanities, Education, Social,
Humanities Economics, Econometrics & Finance Education Social Sciences
Jurnal Pengabdian Kepada Masyarakat MAKARDHI atau disingkat dengan MAKARDHI adalah jurnal yang memuat karya tulis ilmiah yang berkaitan dengan kegiatan pengabdian kepada masyarakat atau pembangunan masyarakat di bidang yang terkait dengan pariwisata. Diterbitkan dua kali dalam setahun pada bulan Juni dan Desember sejak tahun 2021 oleh Pusat Penelitian dan Pengabdian kepada Masyarakat (P3M) Politeknik Pariwisata Bali dengan P-ISSN: 2809-4174 dan E-ISSN: 2808-084X MAKARDHI menerapkan proses blinded-peer-review dalam penanganan manuskrip dan pertimbangan dalam menentukan artikel ilmiah untuk publikasi didasarkan pada relevansi, kejelasan, topik dan orisinalitas, serta sejauh mana manuskrip tersebut dapat memajukan pengetahuan, pemahaman, penerapan dan kemungkinan kontribusinya dalam menginspirasi pengembangan dan pembangunan masyarakat terkait pariwisata. MAKARDHI menerima kajian, hasil penelitian, pengembangan ide dan refleksi atas kegiatan pengabdian kepada masyarakat yang terkait dengan pariwisata yang meliputi (tetapi tidak terbatas pada): pengembangan desa wisata, pemberdayaan masyarakat pariwisata, pelatihan dan sosialisasi pariwisata, peningkatan kapasitas masyararakat
Arjuna Subject : Seni dan Humaniora - Seni dan Humaniora (Lain-Lain)
Articles 69 Documents
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PELATIHAN PENGOLAHAN BAHAN PANGAN LOKAL IKAN TONGKOL MENJADI ABON DI NUSA LEMBONGAN-BALI Ni Putu Eka Trisdayanti; AA. Gd. Putra K.P. Dalem; Made Hendrayana
Jurnal Pengabdian Kepada Masyarakat Makardhi Vol. 3 No. 1 (2023): 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.v3i1.1039

Abstract

This community service aims to provide training in processing local tuna to be shredded in Nusa Lembongan. Based on the analysis of the situation and needs, it is known that many local tuna foodstuffs have not been used optimally. Tuna that is not sold out, rotten and thrown away. Based on this, it is important to carry out a training program regarding the processing of tuna into floss. Apart from being for the community, shredded tuna is later expected to become a culinary tourism product. The methods used in this training session were theoretical lectures on tuna and its potential, cooking demonstrations, and hands-on practice for the participants. The evaluation results showed that the participants were enthusiastic about participating in the training and were able to practice the shredded tuna processing method.
Sosialisasi Tata Kelola Destinasi Pariwisata Dan Pemanfaatan Media Digital Di Desa Wisata Kedisan Kabupaten Gianyar Ida Bagus Gede Agung Widana; I Wayan Mertha; Luh Yusni Wiarti; Ni Putu Oka Agustini; Anom Hery Suasapha; Dyah Cynthia Putri
Jurnal Pengabdian Kepada Masyarakat Makardhi Vol. 3 No. 1 (2023): 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.v3i1.1082

Abstract

This article reports the community engagement program organized by the Tourism Destination Study Program of Bali Tourism Polytechnic. The program was held in Kedisan Tourism Village of Tegalalang District in Gianyar Regency, on June 26th, 2022, in the form of socialization. The event was prepared carefully through a situation analysis based on data collected through field observations and interviews with Kedisan Village officials.  The topics presented in the socialization consisted of tourism village governance and digital media for marketing tourism village products.  The community engagement activities have been carried out well in providing an understanding of the importance of implementing tourism village governance, especially for Kedisan Village which has been legalized as a tourist village. In addition, the event raised awareness about the importance of utilizing digital media to market Kedisan Tourism Village's products. Evaluation based on the participant's perceptions shows that the community engagement satisfied all the participants. The evaluation also succeeded in formulating things that are hoped to be achieved by the residents of Kedisan Village through the next community engagement of the Tourism Destination Study Program.
Pelatihan Penyusunan Laporan Keuangan Homestay Berbasis Excel di Desa Wisata Pinge Desa Baru Kecamatan Marga Kabupaten Tabanan Ni Ketut Mareni; I Wayan Tuwi
Jurnal Pengabdian Kepada Masyarakat Makardhi Vol. 3 No. 1 (2023): 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.v3i1.1089

Abstract

The Hospitality Accounting Management Study Program, one of the study programs at the Bali Tourism Polytechnic, carries out community service activities in Pinge Tourism Village, Baru Village, Tabanan 16 to 17 September 2022. The form of community service activity for the Hospitality Accounting Management Study Program in Pinge Tourism Village is The training with the theme "Training on the Preparation of an Excel-Based Accounting Information System in Pinge Tourism Village". This activity was attended by 30 participants who are owners and managers of homestays in Pinge Tourism Village, Baru Village. The Community Service Hospitality Accounting Management Study Program was held for 13 hours, starting with a presentation on the management of the Pinge Tourism Village, determining room selling prices and homestay operational costs, and continued with training on preparing financial reports using the Excel application. Participants' assessment of the Community Service activities of the Hospitality Accounting Management Study Program was that most participants considered the material very relevant to their needs. All participants stated that after participating in all activities they felt they had gained additional knowledge, insight, and skills in making homestay financial reports.
Perencanaan Pengembangan Embung Melalui Destination Branding Sebagai Penunjang Potensi Daya Tarik Wisata di Desa Sumberagung, Kec. Gondang, Kab. Nganjuk Ramadhani Aura Kinanthi; Annisa Rahadianti; Nadila Ayu Citra Armana; Andhika Wira Putra Dharma
Jurnal Pengabdian Kepada Masyarakat Makardhi Vol. 3 No. 1 (2023): 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.v3i1.1153

Abstract

This study aims to analyze and plan destination branding by KKNT university students and local communities in Sumberagung Village to develop the Sumberagung reservoir. The condition of tourism, which continues to experience an increase in the number of tourists, encourages university students to continue to plan to optimize the existing potential tourism in Sumberagung Village, one of which is in the branding field. It is necessary to improve the quality of human resources related to the understanding of development, especially in digital marketing, so that the community can accept the optimization of the information transformation process. This study used a complete participation data collection method and in-depth interviews with a descriptive type and a qualitative approach. The result of implementing this community service is the creation of branding for Embung Sumberagung, with the entity logo, tagline, and tourism map. This study is expected to serve as a guide or reference in maximizing the existing tourism potential in Sumberagung Village through destination branding.
Pembentukan Lembaga Baitul Maal Desa (LEBAD) di Desa Curah Cottok, Kecamatan Kapongan, Situbondo hutama, pandu; Ardyani, Rifqi; Fathur , Muhammad; Intan, Reny; Dwi, Virgalita; Eolia, Exsanti; Al-Faruqi, Muhammad; Yusroni, Akhsin; melinda, Arum; Rofiqoh, Azizah; Winarto, Fariz; Ikmala, Poppy; Hayden, Armando
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.v4i1.1309

Abstract

The Baitul Maal Desa Institute (LEBAD) is a social institution engaged in the religious, social and educational fields. This institution was formed as a forum for the distribution and management of zakat, infaq and alms from the community, social funds for BUMDes funds, the government and other parties that are not binding on the Curah Cottok’s empowerment local community who are entitled to receive zakat, infaq and alms. The objectives of establishing LEBAD include reducing the level of poverty, reducing the level of social inequality, and increasing people's welfare. The process of forming a LEBAD consists of several stages, namely village meeting activities, LEBAD management meetings, drawing up of LEBAD notary deed.
Penguatan Kelembagaan Kelompok Sadar Wisata Desa Wisata Keliki Kecamatan Tegallalang Kabupaten Gianyar Kalpikawati, Ida Ayu; Pinaria, Chintia; Sudiksa, I Nyoman
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.v4i1.1339

Abstract

Keliki Village has been designated as a tourist village in 2020. As a relatively new tourist village, Keliki Tourism Village already has a tourism awareness group (Pokdarwis), but the tourism programme developed to optimise the village's potential has not been plemented. There are no documented activities in the tourism sector, even though in reality there are already several tourism businesses in Keliki Village, but they are still managed personally. This community service activity aims to provide institutional strengthening through increasing and developing the competence of Pokdarwis members in managing the Keliki Tourism Village. This service is carried out through the initial assessment stage, programme preparation, and service activities that involve the active participation of Pokdarwis members and the tourism community to formulate needs analyses and identify village potential. The number of service participants was 15, consisting of Pokdarwis members, the general public, and tourism actors in Keliki Village. The form of activity is socialisation, and the implementation date is June 15–16, 2023. The evaluation of this activity is carried out by distributing questionnaires to the participants. The results of the respondent's assessment obtained an average score of 3.80 with very good criteria, which means that the participants felt very satisfied with the activities carried out, and the participants strongly agreed that this activity could be continued again because they considered this activity to be very useful in helping Pokdarwis members develop tourism at Keliki Tourism Village.
N Pendampingan Kelompok Pemuda dalam Penyusunan Paket Wisata Desa Bongan, Tabanan, Bali Lumanauw, Nelsye; Ari Agustini, I Gusti Ayu
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.v4i1.1393

Abstract

Community service by Politeknik Internasional Bali team was carried out from April to September 2023 for the Bongan Village youth group with an average age of 25 to 30 years. The program was a continuation of previous activities in 2022 which were participated by tourist village managers with an average age of 40 to 50 years. The team considers that village youth play an important role in developing the village through tourism packages that can be offered to tourists. In facts, the team found that not all young people who took part in the mentoring knew about their tourism potential in the village. Through mentoring programs, village youth become more concerned about the surrounding environment and could develop existing tourism potential into attractive tour packages for tourists. The methods used are the preparation, training and mentoring stages. The output of the assistance is a tour package brochure which is expected to increase the diversity of existing tour packages to attract tourist visits to Bongan Village.
PELATIHAN KOMUNIKASI PEMASARAN DAN TEKNIK PENJUALAN PRODUK KREATIF DI DESA BATURITI KERAMBITAN, KABUPATEN TABANAN Surata, I Ketut; Hanugerah Kristiono Liestiandre; Irene Hanna H. Sihombing; I Putu Utama; Ida Ayu Putri Widawati; Titien Damayanti; Ni Made Eka Mahadewi7; I Wayan Sukma Winarya Prabawa
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.v4i1.1434

Abstract

Baturiti Village, located in the Kerambitan District, Tabanan Regency, is known as the cultural tourism destination "Kokokan" and a center for agriculture. The village has an administrative structure consisting of six Banjar Dinas (community organizations) and two Desa Adat (customary villages). The development of tourism in this village, marked by the presence of the Pokdarwis Baturiti Berseri tourism awareness group, demands an improvement in the skills and professionalism of the community in tourism marketing, destination management, and entrepreneurship. Training in these areas is planned as an effort to enhance services to tourists. The training concept includes marketing aspects and the marketing process, as well as various definitions from experts. Furthermore, the marketing concept aimed at meeting the needs and desires of the target market serves as the foundation for carrying out marketing activities. There are six basic marketing concepts underlying the implementation of marketing activities, such as production concept, product concept, selling concept, marketing concept, social marketing concept, and global marketing concept. The marketing process is explained through steps such as understanding the market, designing customer-oriented marketing strategies, preparing integrated marketing plans and programs, building relationships with customers, and deriving value from customers. Training and the application of these marketing concepts are expected to enhance the performance of tourism and the economy in Baturiti Village.
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
Sinergi Kuliner dan Pariwisata: Pelatihan Pengolahan Hasil Laut di Desa Bugbug, Karangasem sunada, I Nyoman; Atmaja, I Made Purwa Dana; Kristiana, Nina Indra; Rumadana, I Made; Pujawan, Anak Agung Ketut Alit; Martadjaya, I Gusti Made Iwan Dusanta; Sudiarta, Ngakan Putu; K.P Dalem, Anak Agung Gd Putra; Hendrayana, I Made; Trisdayanti, Ni Putu Eka; Kartini, Luh Putu; Winata, Gede Adi Sistha; Hardina
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.v4i1.1445

Abstract

This study aimed to enhance the skills and knowledge of the local community in Desa Bugbug, Karangasem, in processing seafood to develop the culinary industry and boost tourism. A combination of qualitative and quantitative approaches was employed, focusing on practical training and continuous mentoring. Data were collected using questionnaires distributed to participants before and after the training sessions, complemented by short interviews. The data were analysed to identify changes in competency levels, focusing on five key variables: culinary skills and knowledge, hygiene and sanitation awareness, professionalism and collaboration, sustainable culinary industry development, and training quality and effectiveness. The results indicated significant improvements in participants' culinary skills and knowledge, particularly in seafood processing, and heightened awareness of hygiene and sanitation practices. However, challenges in professional collaboration and the sustainable development of the culinary industry were identified. The training had a positive impact, increasing local culinary skills and knowledge, enhancing menu diversity, and supporting the preservation of traditional culinary practices. Continuous mentoring from academic institutions is crucial to further develop these competencies and ensure long-term benefits. Future research should explore integrating digital technology into training programs and evaluate the long-term economic impact on local tourism. Overcoming logistical challenges and resistance to new techniques are essential for sustainable development.

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