JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA
Jurnal Ekonomika, Bisnis, dan Humaniora (JAKADARA) adalah jurnal nasional yang diterbitkan oleh Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Dhyana Pura, Bali. Jakadara merupakan jurnal yang terbuka untuk umum dan ditinjau oleh pihak terkait yang merupakan media diseminasi hasil penelitian para ilmuwan di bidang Ekonomi, Bisnis dan Humaniora. Jakadara diterbitkan tiga kali setahun pada bulan April, Agustus, dan Desember. Jakadara menerima manuskrip dalam berbagai topik meliputi: manajemen pemasaran, manajemen keuangan, manajemen strategis, manajemen operasional, manajemen sumber daya manusia, e-bisnis, manajemen pengetahuan, akuntansi manajemen, sistem kontrol manajemen, sistem informasi manajemen, akuntansi, bisnis internasional , ekonomi bisnis, etika bisnis, pariwisata, pariwisata berkelanjutan, sosial budaya, kewirausahaan, pengembangan anak, pendidikan kurikulum, teknologi pendidikan, filosofi pendidikan, pendekatan pendidikan, bahasa Inggris, linguistic, dan sastra. Journal on Economic, Business and Humanities (JAKADARA) is an national journal published by the Research and Community Service Institute of Universitas Dhyana Pura, Bali. Jakadara is an open access and peer-reviewed journal, which is a dissemination medium for research result from scientists in the field of Economic, Business and Humanities. Jakadara is issued three times a year on April, August, and December. The Jakadara invites manuscripts in the various topics include functional areas of marketing management, finance management, strategic management, operation management, human resource management, e-business, knowledge management, management accounting, management control system, management information system, accountancy, international business, business economics, business ethics, tourism, sustainable tourism, social and cultural, entrepreneurship, child development, curriculum education, education technology, philosophies of education, education approach, teaching and learning of english, linguistics, and literature.
Articles
389 Documents
<![CDATA[Food Storage Strategies and Food Quality at Samalona Signature Restaurant, Nusa Dua Bali ]]>
<![CDATA[Firmansyah, Rinno Rahmat]]>;
<![CDATA[Wiantara, I Gusti Nyoman]]>;
<![CDATA[Nainggolan, Pondang Polikarpus]]>
<![CDATA[ JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA Vol. 5 No. 1 (2026): JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA ]]>
Publisher : <![CDATA[LPPM Universitas Dhyana Pura ]]>
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DOI: 10.36002/jd.v5i1.5487
<![CDATA[Food storage is a critical operational control in restaurant kitchens because it determines ingredient freshness, food safety, product consistency, and the level of food waste. This study aims to analyze food storage strategies and their implications for food quality at Samalona Signature Restaurant, Nusa Dua Bali. The study used a descriptive qualitative design. Data were collected through direct observation, semi-structured interviews with the Executive Chef, and documentation of internal food waste records from January to November 2025. The analysis followed three stages: data reduction, thematic data display, and conclusion drawing. The findings show that the restaurant has implemented several basic storage practices, including dry, chilled, and frozen storage, stock rotation using FIFO/FEFO principles, and periodic monitoring by kitchen management. However, the implementation remains inconsistent in terms of zoning, date labelling, temperature documentation, and separation of food ingredients with different physical and microbiological characteristics. Internal records show 324 kg of food waste during the observed period, with the highest monthly waste recorded in January (50 kg), April (45 kg), and September (41 kg). These results indicate that food storage practices are not only an inventory issue but also a strategic determinant of food quality. More disciplined zoning, routine temperature logs, clear labelling, daily stock cards, and staff training are recommended to improve freshness, reduce spoilage, prevent cross-contamination, and maintain the sensory quality of dishes served to guests.]]>
<![CDATA[Food Ingredient Storage Procedures in the Kitchen of Shante Hotel Xitou Taiwan ]]>
<![CDATA[Jerudin, Yohanes]]>;
<![CDATA[Rai Antara, I Made Agung]]>;
<![CDATA[Rusmiati, Ni Nyoman]]>
<![CDATA[ JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA Vol. 5 No. 1 (2026): JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA ]]>
Publisher : <![CDATA[LPPM Universitas Dhyana Pura ]]>
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DOI: 10.36002/jd.v5i1.5489
<![CDATA[Food storage is a critical control activity in hotel kitchen operations because it determines raw material quality, hygiene, stock rotation, and food safety before production. This study aimed to analyze food storage procedures, identify operational constraints, and describe corrective efforts implemented by kitchen staff at Shante Hotel Xitou Taiwan. The study used a descriptive qualitative method. Primary data were obtained through direct observation and interviews with the hotel manager and kitchen staff, while secondary data were obtained from hotel documents and relevant literature. The results show that food storage procedures generally followed hotel food safety principles, including supplier-based receiving checks, physical quality and expiry-date inspection, grouping of ingredients into dry storage, chiller, and freezer areas, use of food containers, and implementation of the First In, First Out (FIFO) system. However, field observation found several nonconformities, particularly suboptimal chiller and freezer temperatures due to ageing equipment, limited storage capacity, incomplete labeling on several food containers, and inconsistent staff discipline during busy operational periods. Corrective actions included rearranging storage space, increasing the use of food containers, strengthening FIFO through front-placement of older items, improving labeling practice, and maintaining routine sanitation. The study concludes that the procedure is generally appropriate but requires stronger temperature monitoring, labeling discipline, storage capacity control, and periodic internal supervision to ensure consistent food safety in hotel kitchen operations.]]>
<![CDATA[Vegetable Storage Procedures in the Hotel Kitchen: A Case Study at Grand Seminyak Lifestyle Boutique Bali Resort ]]>
<![CDATA[Degong, Emiliana Florentina]]>;
<![CDATA[Sunata, I Made]]>;
<![CDATA[Raditya, I Putu Tiana]]>
<![CDATA[ JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA Vol. 5 No. 1 (2026): JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA ]]>
Publisher : <![CDATA[LPPM Universitas Dhyana Pura ]]>
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DOI: 10.36002/jd.v5i1.5494
<![CDATA[This study examines vegetable storage procedures in the kitchen of Hotel Grand Seminyak Lifestyle Boutique Bali Resort. The hospitality industry demands strict adherence to food safety and storage standards to ensure guest health and operational efficiency. Observations revealed challenges including chiller instability, inconsistent FIFO application, and limited storage space. Using a descriptive qualitative method through observation, interviews with executive sous chef and commis, and documentation, the study identifies seven procedural stages: receiving, sorting, cleaning, placement, chiller storage at 4–8°C, FIFO application, and periodic inspection. Key constraints include storage space limitations, variable supplier quality, improper stacking, and equipment malfunctions. Mitigation efforts include systematic reorganization, stricter quality checks at receiving, consistent FIFO enforcement, and routine chiller temperature monitoring. The study concludes that while procedural frameworks are established, consistency gaps exist between standard operating procedures and actual kitchen practice, particularly during peak operational periods.]]>
<![CDATA[Implementation of Hygiene and Sanitation Practices in the Hotel Kitchen: A Case Study at Shante Hotel Xitou Taiwan ]]>
<![CDATA[Suhardin, Stefanus]]>;
<![CDATA[Trianingrum, Ni Nyoman Nidya]]>;
<![CDATA[Arini, Ni Nyoman]]>
<![CDATA[ JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA Vol. 5 No. 1 (2026): JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA ]]>
Publisher : <![CDATA[LPPM Universitas Dhyana Pura ]]>
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DOI: 10.36002/jd.v5i1.5495
<![CDATA[This study examines the implementation of hygiene and sanitation practices in the kitchen of Shante Hotel Xitou Taiwan, a three-star hotel located in Nantou County. The background of this research is the rapid growth of tourism in Taiwan, with 4,197,240 foreign visitors recorded in the first half of 2025, which has significantly increased the operational intensity of hotel kitchens, demanding stricter adherence to hygiene and sanitation standards. This research employs a descriptive qualitative method using direct observation with checklist instruments, in-depth interviews with the Head Chef and Senior Cook, and documentation. The findings reveal that personal hygiene implementation remains inconsistent, with staff often failing to wear complete uniforms, hairnets, and food-grade gloves. Food hygiene shows multiple non-compliances including the absence of FIFO application, unlabeled food stocks, cross-contamination risks from shared washing sinks, and improper storage of raw eggs outside the chiller. Workplace sanitation also requires improvement, as evidenced by grease-coated exhaust fans, uncovered waste bins, and damaged kitchen floors. Corrective efforts by management include monthly mandatory staff training, implementation of daily cleaning checklists, facility upgrades such as color-coded cutting boards, segregated wash sinks, and dedicated handwashing stations, as well as periodic external audits. The study concludes that while basic hygiene practices are partially observed, systematic inconsistencies persist and must be addressed through stronger supervisory mechanisms, facility investment, and a culture of food safety compliance.]]>
<![CDATA[The Influence of Eco-Storytelling and Digital Destination Branding on Tourist Visit Intention to Gunung Salak Village, Tabanan ]]>
<![CDATA[Dewi, I Gusti Agung Ayu Ana Sintya]]>;
<![CDATA[Dewi, Luh Komang Candra]]>;
<![CDATA[Kartimin, I Wayan]]>
<![CDATA[ JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA Vol. 5 No. 1 (2026): JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA ]]>
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DOI: 10.36002/jd.v5i1.5500
<![CDATA[This study aims to analyze the influence of eco-storytelling and digital destination branding on tourist visit intention to Gunung Salak Village, Selemadeg Timur District, Tabanan Regency, Bali. Gunung Salak Village is registered as a pioneer tourism village on the Jadesta platform of the Ministry of Tourism and Creative Economy, yet its digital promotion and ecological narrative communication remain underdeveloped. Using the Stimulus-Organism-Response (S-O-R) theoretical framework, this quantitative research employed a purposive sampling technique with 100 respondents who had knowledge of or interest in Gunung Salak Village as a tourism destination. Data were collected through questionnaires measured using a five-point Likert scale and analyzed through multiple linear regression using SPSS version 26. The results of the study indicate that eco-storytelling has a positive and significant effect on tourist visit intention (t = 4.217; sig. = 0.000), digital destination branding has a positive and significant effect on tourist visit intention (t = 3.894; sig. = 0.000), and both variables simultaneously have a positive and significant effect on tourist visit intention (F = 38.672; sig. = 0.000) with a coefficient of determination (R²) of 0.441, meaning that 44.1% of the variance in tourist visit intention is explained by eco-storytelling and digital destination branding. These findings imply that strengthening ecological narratives and digital destination identity are essential strategies for developing Gunung Salak Village as a competitive and sustainable rural tourism destination.]]>
<![CDATA[Otonan Alit Media Training to Boost the Self-Confidence of Hindu Women in Banjar Dharma Praja Giri Menang, West Lombok Regency ]]>
<![CDATA[Saridewi, Desak Putu]]>;
<![CDATA[Wiasti, Ni Komang]]>;
<![CDATA[Ratnadewi, Ni Luh Sinar Ayu]]>;
<![CDATA[Wiranata, I Made Pandya]]>;
<![CDATA[Rencani, Ni Ketut]]>;
<![CDATA[Wijana, I Nyoman]]>;
<![CDATA[Zaenab, Siti]]>;
<![CDATA[Dikta, Putu Gede Asnawa]]>
<![CDATA[ JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA Vol. 5 No. 1 (2026): JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA ]]>
Publisher : <![CDATA[LPPM Universitas Dhyana Pura ]]>
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DOI: 10.36002/jd.v5i1.5453
<![CDATA[The Pawotonan ritual is an important tradition for celebrating birthdays according to the Wuku calendar. However, over time, the philosophical values and symbolic meanings of Otonan, particularly Otonan Alit, have changed. The emergence of Gen Z birthday traditions has become dominant, thus obscuring the Otonan tradition. Ironically, Hindu women have slowly followed modern trends and nearly forgotten the tradition. Women in Bali are expected to have a broad understanding and skill set related to religious rituals, offerings, customs, and culture. In this context, preserving and strengthening cultural values through traditional media, such as Otonan Alit, is important and relevant. This study employs a qualitative approach with community service activities, including training on the production of Otonan offerings. This training will take place in the village of Dharma Praja, Giri Menang, Lombok Barat, on July 13, 2025. The training uses an observational approach based on participants' social conditions and abilities. The discussion is conducted in a humanistic manner to discuss participants' abilities to perform the Otonan ritual with their respective traditions. The documentation method was used to supplement the data obtained during the activity. The study focuses on creating banten otonan according to Hindu religious texts. The subjects/participants are the WHDI, Dharmika, and Srathi of Lombok Barat. The results of the training showed that the Otonan Alit medium can be an effective educational and reflective tool for fostering self-confidence, pride in identity, and awareness of the role of women in maintaining family and community harmony.]]>
<![CDATA[Pengaruh Penerapan Model Pembelajaran Teaching Factory terhadap Motivasi, Kemampuan Berpikir Kritis, dan Kreativitas Siswa pada Mata Pelajaran Pastry ]]>
<![CDATA[Anggreni, Ni Nengah Dila]]>;
<![CDATA[Sentosa, I Putu Pranatha]]>;
<![CDATA[Astuti, Ni Made Erpia Ordani]]>
<![CDATA[ JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA Vol. 5 No. 1 (2026): JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA ]]>
Publisher : <![CDATA[LPPM Universitas Dhyana Pura ]]>
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DOI: 10.36002/jd.v5i1.5496
<![CDATA[Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penerapan model pembelajaran teaching factory terhadap motivasi, kemampuan berpikir kritis, dan kreativitas siswa pada mata pelajaran pastry. Penelitian dilaksanakan di SMK Werdhi Sila Kumara pada kelas XI TB 5 dengan melibatkan 31 siswa sebagai responden. Metode yang digunakan untuk memilih sampel adalah purposive sampling. Untuk mengumpulkan data, peneliti menggunakan kuesioner dengan skala Likert, observasi, dan dokumentasi. Data dianalisis menggunakan regresi linier sederhana dengan bantuan program SPSS. Hasil dari penelitian ini mengungkapkan bahwa penerapan model pembelajaran teaching factory memberikan pengaruh positif dan signifikan terhadap motivasi siswa pada mata pelajaran pastry. Penerapan model pembelajaran teaching factory juga berpengaruh positif dan signifikan terhadap kemampuan berpikir kritis siswa pada mata pelajaran pastry. Selain itu, penerapan model pembelajaran ini memberi pengaruh yang positif dan signifikan terhadap kreativitas siswa pada mata pelajaran pastry. Berdasarkan hasil tersebut, disarankan agar sekolah terus mendukung pelaksanaan model pembelajaran teaching factory dengan menyediakan fasilitas praktik yang baik dan memperkuat kerjasama dengan dunia usaha dan dunia industri (DUDI). Studi ini memberikan manfaat dalam pengembangan pembelajaran pastry yang tidak hanya fokus pada hasil produk, tetapi juga meningkatkan motivasi, kemampuan berpikir kritis, dan kreativitas siswa untuk mempersiapkan mereka menghadapi tantangan di tempat kerja.]]>
<![CDATA[Food Storage Procedures in the Kitchen of Renaissance Bali Uluwatu Resort & Spa ]]>
<![CDATA[Muliyadi, Frederikus]]>;
<![CDATA[Wiantara, I Gusti Nyoman]]>;
<![CDATA[Putri , Ida Ayu Karina]]>
<![CDATA[ JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA Vol. 5 No. 1 (2026): JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA ]]>
Publisher : <![CDATA[LPPM Universitas Dhyana Pura ]]>
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DOI: 10.36002/jd.v5i1.5535
<![CDATA[The hotel kitchen is a critical operational area that directly affects food quality and guest safety. This study aims to analyze the food storage procedures implemented at the Kitchen of Renaissance Bali Uluwatu Resort & Spa, identify the challenges encountered in their implementation, and describe the efforts taken to overcome those challenges. The study used a qualitative descriptive approach with data collected through observation, interviews with the Executive Sous Chef, and documentation. The results show that food storage procedures have been carried out according to international hotel operational standards, including categorization by type (dry, fresh, frozen), temperature regulation, consistent application of the First In First Out (FIFO) principle, food separation to prevent cross-contamination, structured receiving processes, and routine sanitation. However, several challenges were identified: lack of staff discipline, particularly during peak hours; limited storage capacity during peak seasons; and insufficient understanding among new staff regarding food safety principles and labeling systems. Efforts to address these challenges include conducting routine briefings, implementing daily operational checklists, optimizing storage layout through re-arrangement, applying vertical storage methods, and organizing regular food safety training. This study concludes that continuous improvement of human resources, work systems, and facilities is essential to ensure food storage procedures are applied effectively and consistently.]]>
<![CDATA[The Role of Chef in Improving Hygiene and Sanitation in Food Preparation at Eastin Ashta Resort Canggu ]]>
<![CDATA[Putra, I Made Perdi Permana]]>;
<![CDATA[Putri , Ida Ayu Karina]]>;
<![CDATA[Arini , Ni Nyoman]]>
<![CDATA[ JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA Vol. 5 No. 1 (2026): JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA ]]>
Publisher : <![CDATA[LPPM Universitas Dhyana Pura ]]>
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DOI: 10.36002/jd.v5i1.5536
<![CDATA[The hotel kitchen is a critical operational area where hygiene and sanitation practices directly determine food quality and guest safety. This study aims to analyze the role of the chef in improving hygiene and sanitation during food preparation at Eastin Ashta Resort Canggu, identify the challenges encountered, and describe the efforts made to overcome them. A qualitative descriptive approach was employed, with data collected through observation, in-depth interviews with the Executive Chef and Chef de Partie, and documentation. The results reveal that the chef plays a central role in supervising staff personal hygiene, kitchen area cleanliness, equipment sanitation, ingredient control, and conducting regular briefings and training. Challenges identified include inconsistent staff discipline in following Standard Operating Procedures (SOP), high-intensity peak hour operations, limited supervision time, drainage blockage from food residue, and varying work habits among staff. To address these challenges, the chef implements pre-operational briefings, routine monitoring, cleanliness schedules, periodic food safety training, and SOP evaluations. The study concludes that the chef's active leadership in operational, supervisory, and evaluative functions is essential for maintaining consistent hygiene and sanitation standards, thereby supporting food safety, service quality, and the hotel's professional reputation.]]>
<![CDATA[Implementation of Hygiene and Sanitation by Executive Chef in Food Processing at Kitchen Padma Resort Legian ]]>
<![CDATA[Saputra, I Nyoman Hema]]>;
<![CDATA[Sumerta, I Ketut Eli]]>;
<![CDATA[Putri, Ida Ayu Karina]]>
<![CDATA[ JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA Vol. 5 No. 1 (2026): JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA ]]>
Publisher : <![CDATA[LPPM Universitas Dhyana Pura ]]>
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DOI: 10.36002/jd.v5i1.5538
<![CDATA[The hotel food and beverage industry demands the highest standards of hygiene and sanitation to guarantee food quality and guest safety. This study aims to analyze the implementation of hygiene and sanitation by the Executive Chef in food processing at Padma Resort Legian, identify the challenges encountered, and describe the strategies taken to overcome them. A qualitative descriptive approach was employed, with data collected through observation, interviews with the Executive Chef, and documentation at the resort kitchen from February to July 2025. The results show that Padma Resort Legian has implemented comprehensive hygiene and sanitation standards covering personal hygiene, food hygiene, kitchen area cleanliness, and equipment sanitation. The Executive Chef plays a central role in supervising Standard Operating Procedures (SOP) compliance, applying the FIFO principle, controlling supplier quality, and conducting routine staff training. Challenges include inconsistent staff discipline, cross-contamination risks from improper equipment use, limited cleaning time during peak operations, and staff turnover requiring continual re-training. Mitigation strategies include regular training programs, periodic equipment inspections, strict raw material controls, efficient waste management systems, and real-time digital monitoring of kitchen cleanliness. This study concludes that a holistic and proactive approach by the Executive Chef is essential to maintaining consistently high hygiene and sanitation standards in hotel kitchen operations.]]>
