Pugra, I Wayan
Pusat Penelitian dan Pengabdian kepada Masyarakat (P3M) Politeknik Negeri Bali

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THE IMPACTS OF BALINESE WOMEN WORKING IN CRUISE SHIP Darma Oka, I Made; Pugra, I Wayan
Jurnal Internasional Ilmu Pengetahuan Terapan bidang Pariwisata dan Events Vol 1 No 1 (2017): June 2017
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat (P3M) Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (302.625 KB) | DOI: 10.31940/ijaste.v1i1.184

Abstract

The participation rate of Balinese labor in cruise ships over the last years has dramatically increased. The growth of Balinese labor who works on cruise ships in the past four years reached more than 18 percent. This fact seems unique since working there does not only attract Balinese men as happened in the past but also the women. It is happening because they have been prepared themselves in accordance to the competencies and qualifications needed in cruise ships. The present study aimed to analyze the impacts of Balinese women works on cruise ships overview from economic and socio-cultural perspective. The research subjects were Balinese women who used to or were still working in the cruise ships. This research used qualitative data. The collected data started from one Balinese women having experience in the cruise ships and then spread to the other workers. To answer the research questions, data collection was conducted through observation and deep interviews. The data were analyzed by qualitative analysis. The impact of Balinese women working in cruise ships was overviewed from economic and socio-cultural perspectives. The economic perspective likes: Balinese women working in cruise ships able to improve the family economy, and employment for the community directly or indirectly in the cruise ships. The socio-cultural perspective likes: by working in cruise ships able to motivate the other Balinese women to works on cruise ships, with working in cruise ships can open the horizons and the way of thinking society, increase the personal discipline, and then improve the science and technology in tourism especially at cruises, and growth the awareness to conserve the cultural after seeing the variety of cultures in the word
INTEGRATED PRACTICE LEARNING MODEL TO IMPROVE WAITER/S’ COMPETENCY ON HOSPITALITY STUDY PROGRAM, POLITEKNIK NEGERI BALI Darma Oka, I Made; Sadia, I Ketut; Pugra, I Wayan
Jurnal Internasional Ilmu Pengetahuan Terapan bidang Pariwisata dan Events Vol 1 No 2 (2017): December 2017
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat (P3M) Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (421.371 KB) | DOI: 10.31940/ijaste.v1i2.665

Abstract

Hospitality Study Program, Politeknik Negeri Bali (PNB), hadn’t implemented integrated learning practice optimally. The aim of this research was improving the learning process method as an integrated practice learning model involving three courses (Food Production, FB Service, English for Restaurant) in the same topic. This study was conducted on the forth semester of Hotel Study Program as the sample used in this research. After the random sampling was selected two classes as research samples, those were IVA class as an experiment group and IVB class as a control. Thus the samples could be determined according to the number of students in each class as many as 26 people. The application of integrated practice learning had an effect on the achievement of student competency in waiter/s occupation at Hotel Studies Program. The result of statistical test showed that there was a significant difference of competency achievement between integrated learning practices with partial practice learning students groups. It’s suggested to the management Hospitality Study Program to encourage and to facilitate the lecturers especially of core subjects to apply integrated learning practices in order to achieve the competency.
PROGRAM IbM DAPAT MENGUBAH PANDANGAN MASYARAKAT SELAT KARANGASEM TERHADAP UBI UNGU Sutama, I Ketut; Pugra, I Wayan; Basi Arjana, I Wayan
Bhakti Persada Jurnal Aplikasi IPTEKS Vol 1 No 1 (2015): November 2015
Publisher : P3M Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (831.383 KB)

Abstract

IbM kelompok pengerajin kue ubi ungu di Desa Selat Karangasem ini bertujuan untuk meningkatkan kemampuan para pengerajin mengolah ubi ungu menjadi berbagai jenis kue. Banyak kendala masih dihadapi kelompok menyangkut diversifikasi dan pemasaran produk. Program IbM ini diharapkan dapat mengatasi permasalahan yang dihadapi tersebut. Ubi ungu, diyakini lebih baikdibandingkan komoditas sejenisnya. Ia memiliki kandungan antioksidan yang cukup tinggi, yang berasal dari pigmen warna ungunya. Ubi ungu mengandung serat pangan alami yang tinggi, prebiotik, kadar Glycemic Indeks rendah dan oligosakarida. Selain itu, ubi ungu juga mengandung lisin, Cu, Mg, K, Zn rata-rata 20%. Penerapan IbM dilakukan dengan memberikan pengetahuan dan keterampilan melalui pelatihan pengolahan ubi ungu menjadi tepung sehingga memungkinkan diolah menjadi beraneka kue atau penganan yang berkualitas dan berdaya saing. Pelatihan menyangkut pengemasan dan pemasaran hasil produksi diberikan setelah kue atau penganan yang dihasilkan memenuhi standar produksi. Pengetahuan internet dan bisnis online diberikan agar kelompok mampu memasarkan hasil produksi melalui internet. Pengetahuan dan keterampilan manajemen usaha dan keuangan usaha kecil dan menengah diberikan dan dilatihkan selama pelaksanaan program. Pendampingan dan pembinaan secara berkala tetap diberikan sampai kelompok mampu mencapai target yang ditetapkan saat awal pelaksanaan program IbM.
PEMBERDAYAAN MASYARAKAT MELALUI PELATIHAN PENGOLAHAN MASAKAN SEAFOODS UNTUK MENUNJANG PARIWISATA DI DESA WISATA SERANGAN Darma Oka, I Made; Winia, I Nyoman; Pugra, I Wayan
Bhakti Persada Jurnal Aplikasi IPTEKS Vol 1 No 1 (2015): November 2015
Publisher : P3M Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (570.912 KB)

Abstract

Desa Serangan merupakan salah satu destinasi wisata yang sudah terkenal di pulau Bali baik oleh wisatawan nusantara maupun wisatawan mancanegara. Keberadaan kawasan ini sangat strategis karena berada diantara dua destinasi wisata utama yaitu kawasan pariwisata Nusa Dua di selatan dan kawasan pariwisata Sanur berada di belahan timur dayanya. Desa Serangan berada 10 km dengan pusat Kota Denpasar.  Desa Serangan sangat potensial untuk dikembangkan menjadi desa karena memiliki daya tarik wisata yang unik seperti keindahan alam pantai yang berpasir putih serta usaha pelestarian hewan langka penyu. Perekonomian  masyarakat desa Serangan adalah dominan dari kegiatan kelautan dan perikanan. Kegiatan perekonomian tersebut terdiri atas berbagai kegiatan terkait dengan bidang perikanan yaitu adanya kelompok nelayan pantai yang menangani terumbu karang, kelompok nelayan yang menangani keramba, dan kelompok nelayan lepas pantai untuk menangkap ikan di laut lepas.  Namun hasil masyarakat tersebut belum terkelola secara professional, sehingga belum mampu memberikan manfaat maksimal terhadap kesejahteraan masyarakat. Oleh karena itu diperlukan pendidikan dan pelatihan terhadap masyarakat desa Serangan khususnya ibu-ibu PKK sehingga mampu meningkatkan nilai jual dari hasil perikanan para nelayan lokal. Kegiatan pelatihan oleh tim Food and Beverages Division Politeknik Negeri Bali terhadap masyarakat lokal (ibu-ibu PKK) telah mampu meningkatkan pengetahuan dan ketrampilan mereka dalam mengolah makanan berbahan dasar ikan laut dalam usaha mendukung sektor pariwisata yang berkembang di desa Serangan.
PENYAJIAN GREEN FOOD BAGI KELOMPOK SADAR WISATA DALAM MENUNJANG GREEN EVENT DI DESA PINGE Astawa, I Putu; Suardani, Made; Suarja, I Ketut; Pugra, I Wayan
Bhakti Persada Jurnal Aplikasi IPTEKS Vol 5 No 1 (2019): Mei 2019
Publisher : P3M Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/bp.v5i1.896

Abstract

Konsep green tourism menjadi perdebatan yang hangat saat ini, seiring dengan perkembangan pariwisata di dunia. Konsep ini mengedepankan keberlanjutan untuk kepentingan ekonomi, sosial budaya, dan lingkungan. Salah satu kegiatan pariwisata yang memakai landasan green adalah green event “CULTIC”. Ini merupakan sebuah paket tour yang mengajarkan budaya green berdasarkan budaya local baik bagi mahasiswa internasional maupun nasional. Desa Pinge salah satu desa wisata yang terletak di Kecamatan Marga Kabupaten Tabanan yang telah berkali-kali dijadikan tempat pelaksanaan CULTIC. Selama pelaksanaan, terdapat permasalahan dalam penyajian makanan yang berkonsep green untuk keperluan makan dan minum bagi peserta event. Makanan disajikan secara sederhana dan akibatnya makanan kurang menarik untuk menambah selera. Masalah lain adalah belum munculnya keunikan green food berdasarkan budaya Desa Pinge. Permasalahan ini dapat diatasi melalui pelatihan memasak dan menyajikan berdasarkan konsep green sesuai dengan budaya Desa Pinge. Kegiatan pelatihan melalui beberapa tahapan pertama melakukan identifikasi makanan tradisional dan bahan-bahan makanan dan minuman yang ada di Desa Pinge, kedua membuat menu, ketiga melakukan pelatihan memasak dan membuat minuman pembuka, keempat melakukan penataan penyajian makanan dan minuman, dan kelima melakukan testimoni kepada peserta event. Hasilnya makanan dan minuman tersaji dengan konsep green yang menggunakan bahan dari desa. Dua model sajian makanan dihasilkan yaitu Metegak dan Ketegak Agung. Para peserta event merasa senang dan puas terhadap makanan dan minuman yang disajikan. Dampak dari hasil ini bahwa pengelola pariwisata harus mempertahankan konsep penyajian makanan yang unik dan memiliki daya saing. Hasil ini juga memberikan kontribusi terhadap sustainable tourism melalui green food berbasis budaya di desa wisata. Kata kunci: green tourism, green event, green food, desa wisata pinge The concept of green tourism is becoming a hot debate nowadays along with the development of tourism in the world. This concept promotes sustainability for economic, social, cultural and environmental interests. One of the tourism activities that uses green concept is "CULTIC". This is a tour package that teaches green culture based on local culture for international and national students. Pinge Village is one of the tourist villages located in Marga sub-district which has been the place of CULTIC implementation for many times. There is a problem in the presentation of green concept foods for the purpose of eating and drinking for the participants of the event. The food is presented very simple, and consequently the food is less appealing to taste. Another problem is the uniqueness of green food based on Pinge Village culture has not emerged yet. This problem can be solved through cooking and presenting training based on green concept of Pinge Village culture. Training activities conducted through five stages: firstly is identifying traditional food and ingredients in Pinge Village, secondly is making menu, thirdly is doing cooking training and making drink opening, fourthly is doing the presentation of food and beverage, and fifthly is doing testimony to the participants of the event. The result is food and drink which were presented with the concept of green using materials from the village. Two food serving medallions are Metegak and Ketegak Agung. The event participants were happy and satisfied with the food and drinks served. The impact of these results is that tourism managers must maintain the concept of serving a unique and competitive food. It also contributes to sustainable tourism through cultural-based green food in tourist villages. Keywords: green tourism, green event, green food, pinge tourism village
THE WAITER AT PRINCESS REATAURANT ALWAYS RESPECTS HIS GUESTS “AS A KING” TO WINNING RESTAURANT BUSINESS IN ASEAN ECONOMY COMMUNITY (AEC) ERA Pugra, I Wayan; Sumawidari, Ida Ayu Ketut; Redjasa, I Ketut
Journal of Business on Hospitality and Tourism Vol 2, No 1 (2016): Journal of Business on Hospitality and Tourism
Publisher : STPBI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (29.79 KB) | DOI: 10.22334/jbhost.v2i1.77

Abstract

Nowadays is said to be Asean Economy Community (AEC) era. The competition on getting a job in Asean especially in Bali are getting hard and so does in restaurant business competition is getting tighter and tighter. How to winning it ? The answer by Princess Restaurant’s management is “Always respects his guests as “A KING” in Asean Economy Community (AEC) era.This research is aimed to know the daily duties of waiters at Princess Restaurant if they have a specific tricks to winning restaurant business in Asean Economy Community Era.Data of this research are obtained from informants who knows the object of the research such as The Princess Restaurant Manager, Resaturant Captains, Restaurant waiters and bus boys. After that, the data are analyzed descriptively by explaining in detail the data which has been collected to get a clearer understanding.The result of this research showed that the daily duties of waiters at Princess Restaurant always respects his guest as “A KING” in order to winning restaurant business in AEC era.That smart technics by waiters at Princess Restaurant could make most guest who enjoy food and drinks at Princess Restaurant feel happy and satisfied and finally could attract the guest to come again frequently as repeater guests.This waiter’s smart ways, could offer great satisfaction and nice experiences to all guests, and finally could give a positive contribution to economy, social and prosperous happiness to local people who works there.
UNDISAN TOURISM VILLAGE IN BANGLI EAST OF BALI, IS A GREEN TOURISM WHERE THE TOURISTS CAN COOK A BALINESE CULINAIR TO MAINTAIN SUSTAINABLE TOURISM Pugra, I Wayan
Journal of Business on Hospitality and Tourism Vol 2, No 1 (2016): Journal of Business on Hospitality and Tourism
Publisher : STPBI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (345.381 KB) | DOI: 10.22334/jbhost.v2i1.64

Abstract

Nowadays the Balinese culinair is getting famous in all over Bali which are consumed by Balinese TouristsBalinese food is available in local restaurant and international restaurant too in Bali.Miss Rebecca Gilling who found the Denpasar Moon song, about four years ago was loving Jukut Ares (vegetable, is made from young banana tree).Balinese food are available in big event such as in seminar, in wedding ceremony, birthday party and in international event.Nowadays many tourists want to taste a different food to prevent boaring but want to experiencing a unique taste of Balinese cuisines.Mr. Patrice, an owner of a travel agent in French has a smart idea to bring his tourist to visit the Undisan Tourism Village, in Bangli, in east part of Bali, to enjoy the beautiful panorama of Bali, while learning the local culture of Bali. Here in Undisan Tourism Village, the tourist can practice cooking Balinese traditional food, one among them is Sate Lilit.This activity is the best way and the best idea to apply The Green Tourism to maintain the sustainable  tourism, especially in Bali.