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All Journal JURNAL KEPARIWISATAAN Tourism Reserch Journal Jurnal Kepariwisataan Jurnal Bisnis Hospitaliti The Journal Gastronomy Tourism Jurnal Pengabdian Kepada Masyarakat MAKARDHI Jurnal Pemberdayaan Pariwisata Guna Sewaka
Ni Made Tirtawati
Politeknik Pariwisata Bali
Agriculture, Biological Sciences & Forestry Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences Transportation Other

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The Influence of Traditional Balinese Cuisine Quality on Tourist Interests in Badung Regency Sindy Claudya; Ni Made Tirtawati; Ni Putu Oka Agustini
Gastronomy Tourism Journal Vol 9, No 1 (2022)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/gastur.v9i1.47158

Abstract

Traditional Balinese cuisine is food that is processed by local people for generations by using a blend of local spices. The cuisines as culinary tourism enrich Balinese culture. The quality of the cuisines in each region specialties also matter as they can attract tourists to visit Bali not only for its natural beauty, but also because of the fascinating and varied culinary delights. Therefore, this study aims to see the effect of the quality of traditional Balinese cuisines on the interest of tourists visiting Badung regency. The data analysis method used is instrument test, descriptive statistics, classical assumption test, multiple linear regression test and hypothesis testing where data collection is done through questionnaires with a total sample of 102 domestic tourist respondents. The sampling technique used purposive accidental sampling through several considerations. The results of this study showed that partially, there was no significant effect of traditional Balinese cuisine on freshness,  and presentation variables on visiting interest, while well cooked and variety of food, variables show a significant effect on interest in visiting. Simultaneously, traditional Balinese cuisines has a significant influence on the interest of domestic tourists to visit destinations in Badung Regency.
Penguatan Storytelling Produk Desa Wisata Bakas Kabupaten Klungkung Hartanti Woro Susianti; Dewa Ayu Made Lily Dianasari; Ni Made Tirtawati; Hanugerah Kristiono Liestiandre; Ida Bagus Putra Negarayana; Ni Luh Nyoman Tri Lilasari; I Gede Gian Saputra Saputra; Dewa Ayu Nyoman Aridayanti
Jurnal Pengabdian Kepada Masyarakat Makardhi Vol. 2 No. 1 (2022): Jurnal Pengabddian 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.v2i1.766

Abstract

Bakas Village is a MKP Study Program assisted village that already has a cooperation agreement. With the concept of Community Base Tourism, finally a tourism village governance has been formed as a result of a joint decision between the official village and the Bakas traditional village. After the establishment of governance, efforts are still needed to strengthen products in the form of storytelling, as part of marketing, so that Bakas Village can develop priority programs for its tourism village products. This community service is in the form of training which consists of two stages. The first stage is in the form of training related to strengthening storytelling how to describe an attraction and managing visitors as well as managing the interpretation of tourist village products. The second stage is in the form of technical training in packaging storytelling for digital-based tourism village products. The results of this community service activity are increasing the understanding of Bakas tourism village managers about the components of tourist village products, managing visitors in tourist villages, and managing tourist village product interpretations, as well as strengthening the ability of managers to provide digital-based storytelling of Bakas Village products.
Dari Ruang Belajar ke Alam Terbuka: Pelatihan Pemanduan Wisata di Desa Wisata Taro, Bali I Gusti Ngurah Agung Suprastayasa; Nyoman Reni Ariasri; Ni Made Tirtawati
Jurnal Pemberdayaan Pariwisata Vol 4 No 1 (2022): Jurnal Pemberdayaan Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat STP Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jpp.v4i1.1606

Abstract

Pengabdian kepada masyarakat ini bertujuan untuk memberikan pelaksanaan pelatihan pemanduan wisata kepada para pemandu local di Desa Wisata Taro. Melalui analisis kebutuhan yang dilakukan oleh tim pengabdian kepada masyarakat Politeknik Pariwisata Bali dapat disimpulkan bahwa salah satu kebutuhan mendesak di Desa Wisata Taro dalam rangka meningkatkan kualitas pelayanan kepada pengunjung adalah peningkatan kapasistas para pemandu wisata lokal. Karena itu dilaksanakanlah peatihan pemanduan wisata. Pelatihan dilaksanakan dengan dua metode yaitu ceramah dan diskusi yang dilaksanakan di dalam ruangan dengan dua orang fasilitator dan dengan metode terjun ke lapanga sambal mencoba memberikan komentar. Setelah pelatihan dilaksanakan maka dilakukanlah analisis terhadap kepuasan peserta dengan menyebarkan kuesioner. Dari hasil kuesioner dapat diketahui bahwa masyarakat sangat mengapresiasi kegiatan ini dan berharap ada lagi kegiatan-kegiatan serupa dengan topik-topik yang berbeda sehingga dapat meningkatkan kompetensi para pengelola Desa Wisata. Kata Kunci: Pemandu Wisata, Pelatihan, Peningkatan Kapasitas, Desa Wisata
Tata Kelola Desa Wisata Berbasis CHSE di Desa Bakas Kabupaten Klungkung Hanugerah Kristiono Liestiandre; Lily Dianasari Dewa Ayu Made; Ni Made Tirtawati; Hartanti Woro Susianti; Ida Bagus Putra Negarayana; Ni Luh Nyoman Tri Lilasari; Gede Gian Saputra; Dewa Ayu Nyoman Aridayanti
Jurnal Pengabdian Kepada Masyarakat Makardhi Vol. 1 No. 2 (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 (796.617 KB) | DOI: 10.52352/makardhi.v1i2.581

Abstract

The managers and community leaders of Bakas Village admit that they are not ready to manage their village as a tourism village. Another problem is that good governance has not been established in terms of developing a tourism village and there are several conditions for local communities who are not ready to provide services to tourists who come because there is no clear management system. This community service is carried out in 3 stages with participants from all stakeholders. tourist village. The end result of this community service is to increase public understanding of the CHSE-based tourism village governance system, the formation of a tourism management system managed by a professional management agency in the Bakas Village area that accommodates the aspirations of local communities, and increasing the community's ability to provide excellent service with CHSE-based.
EFEKTIVITAS PROGRAM DANA HIBAH PARIWISATA BAGI INDUSTRI PARIWISATA DI KABUPATEN BADUNG PADA MASA PANDEMI COVID-19 Putu Delvia Noviana Dewi; Ni Made Tirtawati; Ida Bagus Putra Negarayana
JURNAL KEPARIWISATAAN Vol 21 No 2 (2022): 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.v21i2.607

Abstract

The decline in the number of foreign tourist arrivals due to the Covid-19 pandemic has put considerable pressure on the tourism industry. Therefore, the tourism grant program is structured as an effort to restore the tourism sector for the tourism industry (hotels and restaurants). This research aims to; identify obstacles in the stages of implementing the grant program in Badung Regency and analyze the effectiveness of the tourism grant program for restaurants in Badung Regency. The data analysis technique used is descriptive qualitative supported by quantitative with a measuring instrument, namely weighted average analysis. The results of this study indicate that obstacles are found at each stage of the implementation of the tourism grant program, both from the implementing team and the restaurant business side. Meanwhile, the effectiveness ratio of the tourism grant program for restaurant businesses shows a percentage of 74.4% with an achievement level of "Effective Enough", because; (1) program implementation factors; (a) the many players (actors) involved, (b) the complexity inherent in the program itself, and (2) the real change factor after the tourism grant fund, only short term supported by the average value on the real change dimension of 3.08 (77%) as the lowest value.
PELUANG DAN TANTANGAN WISATAWAN AUSTRALIA KE BALI PASCA PANDEMI COVID-19 Ni Made Tirtawati; Ni Made Inna Dariwardani
Guna Sewaka Vol 2 No 1 (2023)
Publisher : IAHN Gde Pudja Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53977/jgs.v2i1.886

Abstract

Wisatawan mancanegara (wisman) asal Australia merupakan salah satu pasar utama wisman Bali. Pembatasan kunjungan selama pandemi covid-19 menyebabkan kunjangan wisman secara umum turun drastis termasuk wisman Australia ke Bali. Artikel ini kan membahas bagaimana peluang wisman Australia ke Bali berdasarkan tren kunjungan dalam tiga dekade terakhir serta bagaimana tantangannya di masa yang akan datang melalui pendekatan analisis deskriptif kuantitatif. Ditemukan bahwa, secara historis, wisman Australia mendominasi kunjungan wisman ke Bali dengan kontribusi hampir 20 persen dan pertumbuhan rata – rata 14 persen per tahunnya. Pasca pandemi yang ditandai dengan dibukanya penerbangan langsung dari Bali ke Kota – kota di Australia, tanda pemulihan kunjungan wisman Australia sudah terlihat yaitu kembalinya dominasi wisman Australia yang bahkan meningkat mendekati 30 persen terhadap total kunjungan wisman ke Bali. Namun demikian, pemulihan ini berpotensi terhambat mengingat situasi ekonomi global yang tidak menentu, termasuk situasi perekonomian Australia yang diprediksi stagnan dalam lima tahun ke depan. Isu – isu klasik seperti isu keamanan/terorisme, kesehatan (terutama terkait pandemi), bencana alam, lingkungan, dan politik juga dapat menjadi penghambat pemulihan kunjungan wisman Australia ke Bali apabila tidak tertangani. Diperlukan kerjasama antar stakeholder terkait guna mendukung pemulihan ini baik itu pemerintah, industri, asosiasi, dan masyarakat sendiri guna menciptakan situasi yang kondusif agar pemulihan pariwisata Bali dapat berjalan dengan baik.
Local’s Participation in Evolving Gastronomy Tourism in Ubud and Beyond Pande Putu Wulandari; Ni Made Tirtawati
Jurnal Penelitian Pariwisata Vol 7 No 1 (2023): (TRJ) Tourism Research Journal
Publisher : Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v7i1.208

Abstract

The Ministry of Tourism has chosen Ubud to represent the UNWTO gastronomy destination prototype. The locals' involvement in creating an inclusive gastronomy destination deserves consideration because they have a significant stake and direct role in integrating its culinary characteristics to create a distinctive gastronomy destination. By evaluating the local's readiness and identifying the potential of its gastronomic features, this study seeks to investigate the locals' participation in developing gastronomic tourism in Ubud and beyond. Through interviews with key informants, such as local leaders, governments, organizations, and associated practitioners, and observations, this research determines the level of locals' participation by evaluating their readiness. In addition, interviews with local's representatives at 13 tourism villages in Ubud and beyond, who are members of BUMDes Bersama Gianyar Aman, were also conducted. Data analysis was performed through the Community Readiness Model approach and analyzed using qualitative descriptive analysis techniques. The results showed that the local readiness level is at the fourth stage. Even though it is still in the pre-planning stages, the locals are prepared to develop gastronomy tourism. The leadership dimension is primarily influencing the level of local's readiness. Meanwhile, the dimension of community efforts needs to be improved in responding to local's readiness by increasing involvement in various efforts. Keywords: Gastronomy Destination, Local’s Participation, Community Readiness Model, Tourism Village; Ubud.
Pelatihan Pengelolaan Desa Wisata Dukuh Penaban di Kabupaten Karangasem Woro Susianti; Dewa Ayu Made Lily Dianasari; Ni Made Tirtawati; Hanugerah Kristiono Liestiandre; Ida Bagus Putra Negarayana; Luh Nyoman Tri Lilasari; I Gede Made Sukariyanto; Dewa Ayu Nyoman Aridayanti
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.v3i1.1030

Abstract

The Dukuh Penaban Traditional Village was the chosen location for community service in the Tourism Management Study Program because in Dukuh Penaban there has not been good governance in terms of developing a tourist village. There are still some conditions where local people are not ready to provide services for tourists who come, because there is no clear management system. This community service is therefore, carried out in the form of Tourism Village Management Training, with participants from all stakeholders in the Dukuh Penaban Tourism Village. The outputs of this activity are: The increase of public understanding of the tourism village governance system, the formation of a tourism governance system managed by a professional management agency in the Dukuh Penaban Traditional Village area that accommodates the aspirations of the local community, as well as the increase of community capability in providing excellent service for tourists, thus making Dukuh Penaban a favorite destination in Karangasem Regency. It is highly expected that this activity will provide benefits in the form of increasing human resources from the Dukuh Penaban Tourism Village who are skilled and independent in managing tourism potential in their area in a sustainable manner.
Co-Authors Dewa Ayu Nyoman Aridayanti Dianasari, Dewa Ayu Made Lily Hartanti Woro Susianti I Gede Gian Saputra, I Gede I Gede Made Sukariyanto Ida Bagus Putra Negarayana Ida Bagus Putra Negarayana Kristiono Liestiandre, Hanugerah Negarayana, IB Putra Ni Made Inna Dariwardani Ni Putu Oka Agustini Pande Putu Wulandari Putu Delvia Noviana Dewi Reni Ariasri, Nyoman Sindy Claudya Suprastayasa, I Gusti Ngurah Agung Tri Lilasari, Luh Nyoman Woro Susianti