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All Journal Jurnal Kajian Bali JURNAL KEPARIWISATAAN International Journal of Social Science and Business Widyadari : Jurnal Pendidikan JURNAL ILMIAH HOSPITALITY MANAGEMENT Journal of English Teaching and Applied Linguistics (JETAL) Jurnal Pedagogi dan Pembelajaran Community Empowerment Majalah Ilmiah Pelita Ilmu Jurnal Kepariwisataan Widyadari : Jurnal Pendidikan Jurnal Ilmiah Hospitality Management Jurnal Ilmiah Pariwisata dan Bisnis Journal of Business on Hospitality and Tourism Sabangka Abdimas Jurnal Pengabdian Masyarakat Sabangka

Ni Luh Supartini

Institut Pariwisata Dan Bisnis Internasional

Author-ID : 533346

Religion Arts Humanities Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mathematics Public Health Social Sciences Other

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Pemberdayaan Petani Lebah Trigona Sp. Di Masa Pandemi Covid-19 I Wayan Eka Mahendra; I Made Darsana; Ni Luh Supartini
Majalah Ilmiah "PELITA ILMU" Vol 5, No 2 (2022): PELITA ILMU (DESEMBER 2022)
Publisher : STIA Pembangunan Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37849/mipi.v5i2.301

Desa Petiga dikenal dengan desa agropolitan tanaman hias, karena hampir 90% masyarakatnya bermata pencaharian sebagai petani tanaman hias. Seluruh bagian desa ini ditanamai tanaman hias, sehingga sangat cocok sebagai habitat berbagai jenis hewan terutama lebah madu dan lebah kekela (Trigona Sp.). Keberadaan lebah jenis Trigona Sp. ini sangat melimpah di Desa Petiga karena kondisi geografis sangat mendukung karena sangat kaya akan ragam tanaman berbunga dan hasil pertanian yang dimanfaatkan sebagai sumber pakan (bee forage), sehingga kebutuhan akan pangan lebah dapat diusahakan sepanjang tahun. Potensi besar ini belum mampu dikembangkan secara maksimal oleh UMKM Madu Petiga karena beberapa hal seperti kurangnya pengetahuan akan budidaya lebah Trigona Sp. serta belum memiliki label kemasan (labelling) produk madu. Melalui program penerapan iptek kepada masyarakat (PIM) berusaha memberikan solusi terhadap permasalahan yang dihadapi oleh mitra dengan metode Enthrepreneurship Capasity Building (ECB), Technology Transfer (TT), serta menerapkan Teknologi Tepat Guna (TTG). Dari kegitan PIM ini, 90% anggota kelompok mitra sudah memahami cara membudidayakan lebah Trigona Sp. Melalui praktek langsung di lapangan yang didampingi oleh tim PIM. Selain itu kelompok tanii Madu Petiga telah memiliki loga kemasan madu lebah secara permanen

Strategi Pemasaran dalam Peningkatan Penjualan Wine di Hatten Wine Pada Era New Normal Gede Rendi Krisnaputra; Firman Sinaga; Ni Luh Supartini
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 2 (2023): Jurnal Ilmiah Pariwisata dan Bisnis
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v2i2.322

Hatten Wine merupakan salah satu perusahaan wine yang ada di Bali. Dikarenakan situasi pandemi di era new normal penjualan Wine menurun drastis. Walaupun sudah mempunyai event free flow, wine testing dan wine tour, tetap saja tidak dapat meningkatkan penjualan wine di masa pandemi saat ini. Hal ini dilihat dari merosotnya penjualan pada tahun 2021. Penurunan ini diakibatkan karena pandemi dan kurangnya target market ke tamu lokal. Berdasarkan hal tersebut peneliti melakukan penelitian dengan menggunakan strategi pemasaran dengan metode analisis SWOT (strength, weakness, opportunities, threat) dan metode QSPM (quantitative strategic planning matrix) untuk menentukan strategi prioritas yang diperoleh dari analisis SWOT. Dimana hasil dari analisis SWOT menunjukkan Hatten Wine berada pada Kuadran I dimana sumbu X (strength) pada titik 1,33 dan Y (opportunities) berada pada titik 1,2. Dalam situasi ini tindakan yang diambil yaitu menggunakan strategi agresif dimana menagemen sales & marketing harus memperkuat kekuatan yang ada untuk dapat memanfaatkan peluang sebesar-besarnya. Dan untuk strategi prioritas yang digunakan yaitu membuat promosi wine. Membuat member card untuk para repeater dengan bonus atau discount. Membuat event serta mengundang DJ/live music yang memiliki masa banyak untuk meningkatkan jumlah pengunjung dan volume penjualan. Hatten Wine is one of the wine companies in Bali. Due to the pandemic situation in the new normal era, wine sales have decreased drastically. Even though they already have free flow events, wine testing and wine tours, they still cannot increase wine sales during the current pandemic. This can be seen from the decline in sales in 2021. This decline was due to the pandemic and the lack of a target market for local guests. Based on this, the researchers conducted research using a marketing strategy using the SWOT analysis method (strengths, weaknesses, opportunities, threats) and the QSPM (quantitative strategic planning matrix) method to determine the priority strategies obtained from the SWOT analysis. Where the results of the SWOT analysis show Hatten Wine is in Quadrant I where the X (strength) axis is at 1.33 and Y (opportunities) is at 1.2. In this situation the action taken is to use an aggressive strategy where the sales & marketing management must strengthen the existing strengths to be able to take advantage of the maximum opportunity. And for the priority strategy used, namely making wine promotions. Make member cards for repeaters with bonuses or discounts. Organize events and invite DJs/live music who have a lot of time to increase the number of visitors and sales volume.

Designing English Module for Guides of Museum Pustaka Lontar, Karangasem, Bali Dika Pranadwipa Koeswiryono; I Wayan Suadnyana; Ni Luh Supartini
Jurnal Kajian Bali (Journal of Bali Studies) Vol 13 No 1 (2023): Volume 13 No 1 April 2023
Publisher : Pusat Kajian Bali Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JKB.2023.v13.i01.p11

Museum Pustaka Lontar in Karangasem, Bali, has preserved and promoted lontars, the manuscripts that carried the ancient texts of Balinese tradition. This research and development study constructed an English module for the local guides at the lontar museum. The needs analysis derived from the observation of the museum, and interviews with the guides, investigated the guides’ necessities, lacks, and wants in learning English. The result showed that the local guides needed modules where the materials correspond to the guiding sequences of the museum. The materials had to also accommodate the translation of museum lontar-specific terms into English. Conversation-based materials were the most requested, as it resembled their daily interaction with visitors. These findings served as the base for the material development of the English module. Guides, language learners, and teachers in the tourism field might source their learning from the module.

POTENTIAL DEVELOPMENT OF RURAL TOURISM IN PENATIH VILLAGE I Wayan Pantiyasa; Ni Luh Supartini
Journal of Business on Hospitality and Tourism Vol 2, No 1 (2016): Journal of Business on Hospitality and Tourism
Publisher : Institut Pariwisata dan Bisnis Internasional

The development of tourism in Bali has a real effect on economy in Bali. Development and promotion of tourism that has been done should be capable to be sustained and maintained in the future. Tourism sustainability discourse must involve the commitment from all parties to maintain the sustainability of the natural, social, economic and cultural community as the basic capital of tourism. Tourism Department of Denpasar city is trying to develop the alternative tourism for reducing the negative effects of mass tourism and empowering rural communities through the development of rural tourism. One of the villages targeted is Penatih village which is a village that has the potential resources to be developed into a rural tourism with traditional culture (art), social order, Subak and other.The approach used in this research was qualitative descriptive. The data were collected through interview, observation, documentation and conduct Focus Group Discussion (FGD). Then the data were analyzed by using SWOT analysis. From the result of study, there were found some potential that can be developed and packaged in rural tourism. And also this research provides the strategies to develop this village to be a rural tourism

A Study on the Use of Mixed Language in Teaching English at Hospitality Management Class Ni Luh Supartini; Ni Putu Oka Agustini
Journal of Business on Hospitality and Tourism Vol 7, No 1 (2021): JOURNAL OF BUSINESS ON HOSPITALITY AND TOURISM
Publisher : Institut Pariwisata dan Bisnis Internasional

Learning English as a foreign language required some strategies to achieve the goal of communication. In teaching and learning process, the teacher and students frequently use their first language to explain the difficult word in English. This study aimed to investigate the language used by the teacher as communication strategies in teaching English as a foreign language and students’ responses toward the use of each type of language instruction in teaching English at Hospitality class. To investigate the study there were 2 teachers and 2 classes of hospitality management class as the subject. The data were collected through observation of teaching and learning process and interview session. The study was designed as descriptive qualitative research and the data were analyzed descriptively. The finding showed that the teacher used the target language frequently, however the used of mixed language to explain some difficult words also found in teaching and learning process.

Subsitusi Selai Nanas dengan Selai Salak dalam Pembuatan Nastar Brigitta Helena; Ni Luh Supartini
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 4 (2023): Jurnal Ilmiah Pariwisata dan Bisnis
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v2i4.399

Penelitian ini dilakukan karena potensi Buah salak juga banyak memiliki kandungan yang bagus untuk tubuh. Buah tropis yang menjadi buah asli Indonesia ini mengandung vit A, vit B, dan kandungan bagus lainnya, buah salah tidak hanya kaya akan vitamin, tetapi juga bisa menjadi alternatif pengganti selai nanas pada pembuatan nastar. Pada kesempatan ini, penulis meneliti subsitusi selai nanas dengan selai salak dengan harapan bisa menjadi solusi para wirausaha untuk tetap melanjutkan bisnis nya dan menjadi alternatif pengganti selai nanas pada kue nastar. Tujuan dari penelitian ini untuk mengetahui rasa, aroma, tektur, tampilan, daya tahan, dan juga biaya produksi substitusi selai nanas dengan selai salak pada kue nastar. Penelitian yang penulis gunakan adalah analisis data kuantitatif, dengan tehnik pengambilan data berupa kuisioner dengan jumlah panelis sebanyak 30 orang yang dianggap kompeten dibidangnya. biaya produksi yang dibutuhkan untuk memproduksi nastar selai salak per satu resepnya adalah Rp. 27.207 / 515 gr. Sedangkan biaya produksi yang dibutuhkan untuk satu toplesnya (500gr) adalah Rp. 9.100. Adapun harga jualnya dengan keuntungan 60% yaitu Rp 58.000/toples. This research was conducted because the potential of salak fruit also has a lot of good content for the body. This tropical fruit, which is native to Indonesia, contains vitamin A, vitamin B, and other good ingredients. False fruit is not only rich in vitamins but can also be an alternative to pineapple jam in making nastar. On this occasion, the author examines the substitution of pineapple jam with salak jam in the hope that it can be a solution for entrepreneurs to continue their business and become an alternative to pineapple jam on nastar cakes. The purpose of this study was to determine the taste, aroma, texture, appearance, durability, and also the production cost of substitution of pineapple jam with salak jam on nastar cake. This study uses quantitative descriptive data analysis techniques, with data collection techniques in the form of questionnaires with several panelists as many as 30 people who are considered competent in their fields. the production cost needed to produce salak jam nastar per one recipe is Rp. 27,207 / 515 gr. While the production cost required for one jar (500gr) is Rp. 9.100. The selling price with a profit of 60% is IDR 58,000/jar.

Pengaruh Kompensasi dan Pengawasan Terhadap Produktivitas Kerja Karyawan di Hotel Ni Made Ratih Ayu Dian Lestari; I Made Sudjana; Ni Luh Supartini
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 5 (2023): Jurnal Ilmiah Pariwisata dan Bisnis
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v2i5.432

Penelitian ini bertujuan untuk mengetahui pengaruh kompensasi dan pengawasan terhadap terhadap produktivitas kerja karyawan di Hotel Alila Seminyak secara parsial dan simultan. Penelitian ini menggunakan metode kuantitatif dengan mengolah data primer melalui kuisioner yang diberikan kepada karyawan di department Front Office, Housekeeping, Food and Beverage Dapartment, Human Resources, Sales and Marketing dan Engineering Department. Populasi dalam penelitian ini sebanyak 85 responden diambil keseluruhannya. Analisis data yang digunakan yaitu uji asumsi klasik (uji normalitas, uji linearitas, uji autokorelasi, uji multikolinearitas, uji heteroskedastisitas) dan analisis regresi linier berganda. Hasil penelitian menunjukkan bahwa secara simultan kompensasi dan pengawasan berpengaruh signifikan terhadap produktivitas kerja karyawan, dimana nilai uji F didapatkan dengan Fhitung = 1627,846 dan nilai signifikansi 0,000 < 0,05. Secara parsial kompensasi berpengaruh signifikan (0,000 < 0,05) terhadap produktivitas kerja karyawan dengan thitung = 45,147. Pengawasan berpengaruh signifikan terhadap produktivitas kerja karyawan dimana thitung = 34,320 dan nilai signifikan (0,000 < 0,05). This study aims to determine the effect of compensation and supervision on the work productivity of employees at the Alila Seminyak Hotel partially and simultaneous. This study uses quantitative methods by processing primary data through a questionnaire given to employees in the Front Office, Housekeeping, Food and Beverage Department, Human Resources, Sales and Marketing and Engineering Department. The population in this study as many as 85 respondents were taken entirely. The data analysis used is the classic assumption test (normality test, linearity test, test autocorrelation, multicollinearity test, heteroscedasticity test) and linear regression analysis double. The research results show that simultaneously compensation and supervision significant effect on employee work productivity, where the value of the F test is obtained with Fcount = 1627.846 and a significance value of 0.000 <0.05. Partially compensated significant effect (0.000 <0.05) on employee work productivity with tcount = 45,147. Supervision has a significant effect on employee work productivity where tcount = 34.320 and significant value (0.000 <0.05).

Dampak Pandemi Covid-19 Terhadap Pendapatan Tour and Travel: Studi Kasus I Komang Oki Bujana; Ni Luh Supartini; I Gusti Ayu Melistyari Dewi
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 7 (2023): Jurnal Ilmiah Pariwisata dan Bisnis
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v2i7.494

Pandemi Covid-19 menyebabkan menurunnya kunjungan wisatawan ke Indonesia khususnya Bali sebagai salah satu destinasi wisata yang ada di Indonesia. Sektor pariwisata telah memberikan kontribus terbesar bagi perekonomian Bali. Nusa Penida khususnya menjadi salah satu tujuan wisata di Bali yang baru berkembang pada tahun 2013 ini merasakan dampaknya Pandemi Covid-19 yang menyebabkan banyak masyarakat yang bekerja dibidang pariwisata mencari cara agar bisa memenuhi kebutuhan sehari-hari. Explore Nusa Penida merupakan salah satu komunitas Tour and Travel yang sudah ada sejak tahun 2017. Penelitian ini bertujuan untuk mengetahui dampak Pandemi Covid-19 terhadap tingkat pendapatan dari Explore Nusa Penida serta untuk mengetahui faktor-faktor apa saja yang mempengaruhi pendapatan Explore Nusa Penida pada saat Pandemi Covid-19. Penelitian ini dilakukan di Desa Batununggul, Nusa penida dengan metode penelitian deskriptif Kualitatif, teknik pengumpulan data berupa observasi, wawancara, kuisioner atau angket serta dokumentasi. Hal ini dilakukan sebagai syarat dalam teknik analisis data yaitu Penarikan serta Pengujian Kesimpulan. Hasil dari penelitian ini menunjukan bahwa Pandemi Covid-19 sangat berdampak bagi penurunan pendapatan, sistem pemasaran serta sistem Organisasi yang mengharuskan setiap anggota bergantian untuk bekerja. Adapun faktor-faktor yang mempengaruhi pendapatan pada saat Pandemi Covid-19 yaitu mengharuskan akun sosial media Explore Nusa Penida tetap aktif, menurunkan harga paket perjalanan, menerapkan protokol kesehatan, mengubah sistem pemasaran yang lebih memfokuskan ke wisatawan Domestik. Simpulan dalam penelitian ini adalah Komunitas Explore Nusa Penida merupakan komunitas yang masih bisa bertahan di saat Pandemi dan masih bisa mendapatkan keuntungan pada saat itu dengan memberikan promo yang menarik sesuai dengan apa yang wisatawan inginkan. The Covid-19 pandemic has caused a decrease in tourist visits to Indonesia, especially Bali as one of the tourist destinations in Indonesia. The tourism sector has provided the largest contribution to Bali's economy. Nusa Penida in particular became one of the tourist destinations in Bali, which only developed in 2013, felt the impact of the Covid-19 pandemic which caused many people who work in the tourism sector to find ways to meet their daily needs. Explore Nusa Penida is one of the Tour and Travel communities that has existed since 2017. This study aims to determine the impact of the Covid-19 Pandemic on the income level of Explore Nusa Penida and to find out what factors affect Explore Nusa Penida's income during the Covid-19 Pandemic. This research was conducted in Batununggul Village, Nusa Penida with Qualitative descriptive research methods, data collection techniques in the form of observations, interviews, questionnaires or questionnaires and documentation. Hal ini dilakukan sebagai syarat dalam teknik analisis data yaitu Drawing and Testing Conclusions. The results of this study show that the Covid-19 Pandemic has greatly impacted the decline in income, marketing systems and organizational systems that require each member to take turns to work. The factors that affect income during the Covid-19 Pandemic are requiring explore Nusa Penida social media accounts to remain active, lowering the price of travel packages, implementing health protocols, changing the marketing system that focuses more on domestic tourists. The conclusion in this study is that the Explore Nusa Penida Community is a community that can still survive during the Pandemic and can still benefit at that time by providing attractive promos according to what tourists want.

PELATIHAN BAHASA INGGRIS PARIWISATA UNTUK CADDY GOLF DI NEW KUTA GOLF, PECATU, KABUPATEN BADUNG, PROVINSI BALI: indonesia Nih Luh Supartini; Luh Eka Susanti; Made Ayu Sulasmini
Jurnal Pengabdian Masyarakat Sabangka Vol. 1 No. 03 Mei (2022): Jurnal Pengabdian Masyarakat Sabangka
Publisher : Pusat Studi Ekonomi, Publikasi Ilmiah dan Pengembangan SDM Azramedia Indonesia

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

In order to increase the resources of the tourism sector in Bali, improving English as a means of communication is very important to do. The objective of this Community Partnership Program is to provide English language training for golf caddy at New Kuta Golf Peactu. This English course training aims to facilitate the lack of human resources (caddy) in communication skills in using English. All caddy are women at least high school graduates. This training activity was carried out before the Covid-19 outbreak, so that all activities can take place face to face (offline). The result of this activity is to improve the caddy's ability to communicate in English properly and correctly and more meaningfully. In this case, another goal is to minimize the use of body language for the caddy to avoid miscommunication between the caddy and foreign guests. Keywords: Training; Communication; Skills; Caddy

Penerapan Cleanliness Health Safety Environmental Sustainability di Sektor Pariwisata I Gede Darmaya; Kadek Ayu Ekasani; Ni Luh Supartini
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 9 (2023): Jurnal Ilmiah Pariwisata dan Bisnis
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v2i9.530

The 101 Bali Fontana Seminyak merupakan salah satu tempat yang menyediakan akomodasi untuk berbagai kegiatan namun keberadaannya harus memberikan rasa aman dan nyaman bagi pemakainya. Melalui protokol kesehatan Cleanliness, Health, Safety,& Environmental Sustainability sektor pariwisata dan ekonomi kreatif dalam negeri dapat segera bangkit dan pulih, untuk itu Kementerian Pariwisata dan Ekonomi Kreatif telah mewajibkan semua industri pariwisata untuk menerapkan protokol Cleanliness, Health, Safety, & Environmental Sustainability. Penelitian ini bertujuan untuk mengetahui bagaimana penerapan dan f aktor – faktor yang mempengaruhi penerapan Cleanliness, Health, Safety, & Environmental Sustainability. CHSE dalam teknik pengumpulan data menggunakan metode wawancara, dokumentasi dan kuesioner. Teknik analisis data yang digunakan yaitu statistik deskriptif sehinggga diketahui nilai rata-rata penilaian tamu secara umum. Berdasarkan hasil penelitian terdapat nilai rata- rata penerapan sebesar 4,4 dengan kreteria penerapan Cleanliness, Health, Safety, & Environmental Sustainability dinyatakan sangat baik. Faktor-faktor yang mempengaruhi penerapan Cleanliness, Health, Safety,& Environmental Sustainability yaitu pembiayaan peralatan protokol kesehatan, kurangnya pendapatan serta pihak hotel mengundang PMI dan Dinas Kesehatan Kabupaten Badung bergabung dalam mensosialisasikan penerapan protokol kesehatan dan penerapan Cleanliness, Health, Safety , & Environmental Sustainability. The 101 Bali Fontana Seminyak is a place that provides accommodation for various activities but its existence must provide a sense of security and comfort for the wearer. Through the health protocol Cleanliness, Health, Safety, & Environmental Sustainability the tourism sector and the domestic creative economy can quickly rise and recover, for this reason the Ministry of Tourism and Creative Economy has made it mandatory for all tourism industries to implement the Cleanliness, Health, Safety, & Environmental Sustainability protocol. This study aims to find out how the implementation and f the factors that influence the implementation of Cleanliness, Health, Safety, & Environmental Sustainability. CHSE in data collection techniques uses interview, documentation and questionnaire methods. The data analysis technique used is descriptive statistics so that the average value of guest ratings in general is known. Based on the research results, there is an average implementation value of 4.4 with the criteria for implementing Cleanliness, Health, Safety, & Environmental Sustainability stated to be very good. Factors that influence the implementation of Cleanliness, Health, Safety, & Environmental Sustainability, namely financing for health protocol equipment, lack of income and the hotel inviting PMI and the Badung District Health Office to join in socializing the implementation of health protocols and implementing Cleanliness, Health, Safety, & Environmental Sustainability.

Co-Authors Brigitta Helena Cendana Cahyani Lestari Guyana Denok Lestari Dika Pranadwipa Koeswiryono, Dika Pranadwipa Gede Rendi Krisnaputra I Gede Darmaya I Gusti Ayu Eka Suwintari I Gusti Ayu Melistyari Dewi I Gusti Ketut Purnaya, I Gusti Ketut I Komang Oki Bujana I Made Darsana I Made Sudiana I Putu Edy Suardiyana Putra I Wayan Eka Mahendra I Wayan Pantiyasa Kadek Ayu Ekasani Luh Eka Susanti Made Ayu Sulasmini Ni Made Ayu Sulasmini NI MADE AYU SULASMINI . Ni Made Ratih Ayu Dian Lestari Ni Made Sri Rahayu Ni Putu Isha Aprinica Ni Putu Oka Agustini Pantiyasa, I Wayan Parwati, Komang Shanty Muni Putu Devi Rosalina Putu Eka Wirawan Semara, I Made Trisna Sinaga, Firman Suadnyana, I Wayan Sudjana, I Made Sulasmini, Ni Made

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