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  • 1
    Online Resource
    Online Resource
    Improving Staff Communication through Foreign Language Training on the Kanto Lampo Waterfall Tourist Attraction
    Everant Journals ; 2023
    In:  International Journal of Current Science Research and Review Vol. 06, No. 10 ( 2023-10-05)
    Details
    In: International Journal of Current Science Research and Review, Everant Journals, Vol. 06, No. 10 ( 2023-10-05)
    Abstract: In 2 years (covid outbreak) the Kanto Lampo Waterfall tourist attraction has not been operational resulting in many things changing and not being maintained. The results of discussions with management can be seen that there are 3 problems, namely: (1) Tourism human resources are very important to understand and have expertise, health and work safety (K3), (2) Human resources need to also master several foreign languages besides English considering that tourists come from various countries; Thus, the solution that can be offered is K3 training to increase skills in handling tourists and foreign languages. Training is provided by lecturers who are competent in their fields. Training runs according to a predetermined schedule. The results of the activity showed that K3 training had increased understanding to 100%. The results of foreign language training also increased to 87% and grammar use by 90%. From the interview results, the training was said to be satisfactory. This can be indicated by the request of participants and management to carry out further activities with the addition of excellent service and management training so that management can be carried out more professionally.
    Type of Medium: Online Resource
    ISSN: 2581-8341
    Uniform Title: Improving Staff Communication through Foreign Language Training on the Kanto Lampo Waterfall Tourist Attraction
    URL: Journal
    URL: Article
    DOI: 10.47191/ijcsrr
    DOI: 10.47191/ijcsrr/V6-i10-07
    Language: Unknown
    Publisher: Everant Journals
    Publication Date: 2023
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  • 2
    Online Resource
    Online Resource
    EVALUASI PENERAPAN SISTEM SPESIFIKASI UMUM 2010 (REVISI 3) PADA PELAKSANAAN PROYEK JALAN DI KABUPATEN GIANYAR
    Universitas Udayana ; 2021
    In:  JURNAL SPEKTRAN Vol. 9, No. 1 ( 2021-07-19), p. 67-
    Details
    In: JURNAL SPEKTRAN, Universitas Udayana, Vol. 9, No. 1 ( 2021-07-19), p. 67-
    Abstract: Pembangunan proyek jalan masih banyak mengalami kendala penerapan spesifikasi umum 2010 (revisi 3) oleh penyedia jasa, hasil yang diharapkan tidak sesuai dengan mutu pekerjaan yang di isyaratkan. Penelitian ini bertujuan mengevaluasi terhadap hasil pekerjaan dengan mengetahui penyimpangan dan kegagalan kontraktor untuk memenuhi ketentuan spesifikasi pada divisi 3 sampai dengan divisi 7 yang sering mengalami ketidak sesuaian pada spesifikasi umum 2010. Metode pada penelitian ini menggunakana survey dan kuesioner. Responden dipilih berdasarkan purvosive sampling kemudian dianalisa dengan metode sebab akibat (fishbone Analysis) dan Root Cause Analysis (RCA). pekerjaan yang mengalami kendala ketidasuaian didominasi pekerjaan galian lapis pondasi agregat (95,83%) diikuti dengan pekerjaan galian dan campuran beraspal panas (83,33%), pasangan batu (75%), pekerjaan pelebaran dan perkerasan (70,83%). Kendala yang terjadi karena kurang tegasnya team dari kotraktor untuk melakukan metode pekerjaan, kordinasi kepada masyarakat yang membutuhkan waktu lama, kurangnya pengawasan di base camp dan membeli dari supplier yang membuat campuran berbeda saat bahan sampai di lokasi proyek. Upaya pencegahan yang dilakukan yaitu kontraktor agar bekerja sesuai spesifikasi dan metode kerja untuk mencapai mutu, harus di lakukan kordinasi dan kesepakatan antara PDAM, Desa, dan kontraktor sebelum di lakukan galian, apabila terkena galian tidak meminta ganti rugi, pemilihan bahan harus tepat, dan peningkatan quality control di quarry, baik untuk material, komposisi untuk mencapai spesifikasi yang diminta (PI, CBR, abrasi, ukuran butir), kordinasi atau bersurat, melakukan sosialisasi dan membuat kesepakatan kerja sama.
    Type of Medium: Online Resource
    ISSN: 2302-2590
    URL: Issue
    URL: Article
    DOI: 10.24843/SPEKTRAN.2021.v09.i01
    DOI: 10.24843/SPEKTRAN.2021.v09.i01.p08
    Language: Unknown
    Publisher: Universitas Udayana
    Publication Date: 2021
    detail.hit.zdb_id: 2927661-5
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  • 3
    Online Resource
    Online Resource
    The Development of Taro Processed Product in Women Farmers Group in Baru Village, Tabanan Bali Indonesia
    SAFE Network ; 2022
    In:  AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment  Vol. 6, No. 1 ( 2022-01-05), p. 28-34
    Details
    In: AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment , SAFE Network, Vol. 6, No. 1 ( 2022-01-05), p. 28-34
    Abstract: The processing of food products during the pandemic is growing rapidly, resulting in processed products that are increasingly diverse and widespread in the market. To empower rural communities by improving knowledge, attitudes, skills, and behaviors, activities and mentoring programs are needed in accordance with the needs of the community.  This community service activity was held in the Group of Women's Farmers “Dharma Santi”, Baru Village,  Marga Sub district, Tabanan Regency, Bali Province. Taro is an untapped commodity in  Baru  Village. Processing taro into various products such as bread, jam, and noodles have been produced and marketed by Women Farmers Group,  but marketing is still limited around the village.  Farmers Group does not have adequate entrepreneurship skill, production management, and marketing. The solution to address partner problems is to provide the right technology for processing bread, jam, and taro noodles, equipment assistance, knowledge of packaging and product labeling, marketing, and entrepreneurship. The implementation of community service activities has been running smoothly. The number of participants who participated in the activity was 10 people. Based on the results of the evaluation, this group mastered the technology of making bread, jam, and taro noodles up to 75%. Further help is needed to the group so that more quality bread products,  jams, and taro noodles produced have a longer shelf life as well as wider marketing.
    Type of Medium: Online Resource
    ISSN: 2581-0405
    URL: Article
    DOI: 10.29165/ajarcde.v6i1.83
    Language: Unknown
    Publisher: SAFE Network
    Publication Date: 2022
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  • 4
    Online Resource
    Online Resource
    Analisis Bioekonomi Perikanan Tuna Sirip Kuning (Thunnus albacares) di Pelabuhan Benoa, Bali
    Universitas Udayana ; 2022
    In:  Journal of Marine Research and Technology Vol. 5, No. 2 ( 2022-08-31), p. 85-
    Details
    In: Journal of Marine Research and Technology, Universitas Udayana, Vol. 5, No. 2 ( 2022-08-31), p. 85-
    Abstract: The fisheries sector survived economic, financial, and monetary crises. Tuna fisheries currently face several challenges: decreased productivity, smaller size, and fishing areas that tend to go to the high seas. This study aimed to analyze the biological and economic aspects of yellowfin tuna fishery resources in the landing area of ??Benoa Harbor, Bali. Data is taken from PSDKP, Benoa-Bali, in the form of a time series from 2015 to 2019, which includes information on ship departures, data on fishing or production results, data on efforts, and data on fish species. The data analysis used the Gordon Schaefer model approach to calculate the CPUE, MSY, MEY, and OAE capture effort. The average CPUE value for yellowfin tuna fisheries for 2015-2019 is around 13.0 tons/gear. In MEY conditions, production (h) is 5.593 tons with an effort (E) of 1.082 trips per year. In MSY conditions, production (h) is 5.754 tons per year, and effort (E) is 1.300 trips per year. In OAE conditions, production (h) is 3.207 tons per year, and effort (E) is 2.165 trips per year. The gain obtained in the MEY condition has a more excellent value than in the MSY condition. MEY's profit earned (?) Rp327.101.497.889 per year, and MSY's (?) Rp313.880.136.037 per year.
    Type of Medium: Online Resource
    ISSN: 2621-0096 , 2621-0088
    URL: Issue
    URL: Article
    DOI: 10.24843/JMRT.2022.v05.i02
    DOI: 10.24843/JMRT.2022.v05.i02.p05
    Language: Unknown
    Publisher: Universitas Udayana
    Publication Date: 2022
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  • 5
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    Online Resource
    Empowerment of the Sekar Sari Processing Group in Processed Strawberry Products to Support Pancasari Village Ecotourism
    Sciencedomain International ; 2023
    In:  Asian Journal of Advances in Agricultural Research Vol. 23, No. 2 ( 2023-10-04), p. 55-64
    Details
    In: Asian Journal of Advances in Agricultural Research, Sciencedomain International, Vol. 23, No. 2 ( 2023-10-04), p. 55-64
    Abstract: The processing of innovative processed strawberry products made from local materials is developing currently, producing a variety of processed products that are increasingly diverse and widely circulating in the market. One of the villages that has the potential for this is Pancasari village which is a tourist destination village located in Sukasada District, Buleleng Regency. Pancasari village, Sukasada district has a variety of natural potentials, one of which is strawberries. Members of the Sekar Sari processing group asked to be given training and assistance regarding various processed strawberry products and marketing strategies to support ecotourism and increase family income. Strawberry-processed products are products that are in great demand by people throughout Bali. The raw materials are easy to get and the price is affordable. The activity will be carried out at the Sekar Sari Processing Group, Pancasari village, Sukasada district, Buleleng Regency, Bali province. Processed strawberry products have been produced and marketed by partners but not yet intensively, the packaging is not good and the marketing strategy is not optimal. Partners want to improve the appearance of their products so that they have a long shelf life so that they can be economically independent. Solutions made to solve the problems faced by partners are: providing appropriate technology for processing processed strawberry products into jam and dodol, a broader marketing strategy, ecotourism based on strawberry plantations, and providing equipment assistance. The method used is active community participation and exploratory. Community service activities have been running smoothly. International services regarding strawberry processing can have a significant positive impact on society, especially in terms of economic empowerment, food diversification, and cultural preservation. It is important to involve the community actively in this service process and respect their local knowledge and traditions to achieve results that are sustainable and beneficial to the community
    Type of Medium: Online Resource
    ISSN: 2456-8864
    URL: Article
    DOI: 10.9734/ajaar/2023/v23i2462
    Language: Unknown
    Publisher: Sciencedomain International
    Publication Date: 2023
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  • 6
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    Online Resource
    Penerapan Algoritma Copeland Score Sebagai Penunjang Penerimaan Beasiswa KIP Di Kampus Institut Bisnis dan Teknologi Indonesia
    Universitas Dinamika ; 2023
    In:  Journal of Technology and Informatics (JoTI) Vol. 4, No. 2 ( 2023-04-12), p. 57-62
    Details
    In: Journal of Technology and Informatics (JoTI), Universitas Dinamika, Vol. 4, No. 2 ( 2023-04-12), p. 57-62
    Abstract: Sistem Pendukung Keputusan adalah metode yang dapat digunakan untuk meningkatkan kinerja organisasi atau bisnis di bidang sistem informasi berbasis komputer (manajemen pengetahuan). Institut Bisnis Teknologi Informatika (INSTIKI) merupakan salah satu lembaga pendidikan penyalur beasiswa dengan melakukan pengisian formulir melalui Google Form karena belum ada penerapan metode yang sistematis dan objektif dalam pemilihan penerima beasiswa sehingga cenderung bersifat subjektif. Berdasarkan hal tersebut maka diperlukan sistem yang terkomputerisasi dalam menetapkan penerima beasiswa melalui penyeleksian menggunakan metode Copeland Score. Metode ini memiliki beberapa kelebihan, yaitu konsepnya yang mudah dimengerti dan sederhana. Hasil penelitian adalah hasil perangkingan sistem pendukung keputusan penerimaan beasiswa yang menerapkan metode Copeland Score.
    Type of Medium: Online Resource
    ISSN: 2686-6102 , 2721-4842
    URL: Issue
    URL: Article
    DOI: 10.37802/joti.v4i2
    DOI: 10.37802/joti.v4i2.310
    Language: Unknown
    Publisher: Universitas Dinamika
    Publication Date: 2023
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  • 7
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    Online Resource
    Uji efektivitas ekstrak kunyit (Curcuma longa) terhadap daya hambat pertumbuhan bakteri Streptococcus mutans
    DiscoverSys, Inc. ; 2019
    In:  Intisari Sains Medis Vol. 10, No. 3 ( 2019-09-02)
    Details
    In: Intisari Sains Medis, DiscoverSys, Inc., Vol. 10, No. 3 ( 2019-09-02)
    Abstract: Background: Dental caries is a multifactorial disease characterized by dental tissue damage caused by the production of bacterial acids. The bacteria play the most role in the occurrence of caries is Streptococcus mutans. Turmeric extract (Curcuma longa) has been studied can inhibit bacterial growth because it contains essential oils and curcumin. The purpose of this study was to determine the inhibitory power of turmeric extract 5%, 10%, 20%, and 40% on the growth of Streptococcus mutans bacteria.Methods: Studies with true experimental design using a post test only control group design have been carried out on Streptococcus mutans bacteria. Turmeric extract was made by maceration method into 96% ethanol so that the required concentration was obtained (5%, 10%, 20%, dan 40%). The inhibition testing is done by the disk-diffusion method. Data were analyzed using the Kruskal-Wallis test on SPSS version 20 due to the data were not normally distributed.Results: The results showed that phytochemical assessment of turmeric extract showed positive results on phenol, essential oil, saponins, tannins, and flavonoids. The average value of the inhibitory zone diameter of Streptococcus mutans bacteria formed in turmeric extract concentrations of 5%, 10%, 20%, and 40% is 0 mm where there are significant differences compared to positive controls (P 〈 0.05)Conclusion: Various doses of turmeric extract couldn’t inhibit the growth of Streptococcus mutans bacteria 
    Type of Medium: Online Resource
    ISSN: 2503-3638 , 2089-9084
    URL: Article
    DOI: 10.15562/ism.v10i3.350
    Language: Unknown
    Publisher: DiscoverSys, Inc.
    Publication Date: 2019
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  • 8
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    Online Resource
    Quality Control of Puff Pastry Sheet Production Process at CV. PRS Bali
    PT Formosa Cendekia Global ; 2023
    In:  Formosa Journal of Applied Sciences Vol. 2, No. 3 ( 2023-03-28), p. 471-482
    Details
    In: Formosa Journal of Applied Sciences, PT Formosa Cendekia Global, Vol. 2, No. 3 ( 2023-03-28), p. 471-482
    Abstract: Puff pastry is a pastry product made from a mixture of flour, sugar, salt and fat/butter. To produce good quality Puff Pastry, good quality raw materials are needed. Quality control are techniques or operational activities used to meet quality requirements. Quality control of the production process can be considered to be correct if the quality is in accordance with the quality criteria, the performance of equipment, processes and products and if the deviations are identifiable or reportable. Puff pastry sheet production process carried out at CV. PRS includes: the process of preparing materials, weighing materials, mixing materials, cutting and weighing dough according to standard weights, plastic packaging, cooling dough, flattening dough, molding and cutting according to standard sizes, cooling and packaging of products.
    Type of Medium: Online Resource
    ISSN: 2962-6447
    URL: Issue
    URL: Article
    DOI: 10.55927/fjas.v2i3
    DOI: 10.55927/fjas.v2i3.3594
    Language: Unknown
    Publisher: PT Formosa Cendekia Global
    Publication Date: 2023
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  • 9
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    Online Resource
    PENERAPAN SANITASI HIGIENE PADA KELOMPOK MINA SARI SEJAHTERA DI DESA PERANCAK KECAMATAN JEMBRANA, KABUPATEN JEMBRANA, BALI
    Bajang Institute ; 2021
    In:  J-ABDI: Jurnal Pengabdian kepada Masyarakat Vol. 1, No. 4 ( 2021-09-01), p. 573-580
    Details
    In: J-ABDI: Jurnal Pengabdian kepada Masyarakat, Bajang Institute, Vol. 1, No. 4 ( 2021-09-01), p. 573-580
    Abstract: Community Service Activities were carried out at the Mina Sari Sejahtera Group in Perancak Village, Jembrana District, Jembrana Regency. The processing of fishery products has been produced and marketed by partners, but partners want to increase the quantity and quality. Partners do not yet have good processing knowledge and hygiene sanitation in processing, as well as inadequate processing facilities, so that production is not as desired. The solutions to solve the problems faced by partners are: providing Appropriate Technology in processing fish processing products; provide knowledge on good processing methods, sanitation and processing hygiene; providing equipment assistance, as well as providing assistance for repairing the floor of the processing area. The results of the activity show an increase in turnover of partners engaged in the economy, an increase in the quantity and quality of products, as well as an increase in people's understanding and skills
    Type of Medium: Online Resource
    ISSN: 2798-2912 , 2797-9210
    URL: Issue
    URL: Article
    DOI: 10.53625/jabdi.v1i4
    DOI: 10.53625/jabdi.v1i4.250
    Language: Unknown
    Publisher: Bajang Institute
    Publication Date: 2021
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  • 10
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    Online Resource
    Semantic structures of Balinese speech act verbs
    Scientific and Literature Open Access Publishing ; 2022
    In:  International journal of linguistics, literature and culture Vol. 8, No. 5 ( 2022-09-10)
    Details
    In: International journal of linguistics, literature and culture, Scientific and Literature Open Access Publishing, Vol. 8, No. 5 ( 2022-09-10)
    Abstract: This article is aimed at discussing Balinese Speech Act Verbs from the semantic perspective. The data are oral and written ones, the former was collected by interview from the key informen from two regencies in Bali namely: Tabanan and Bangli regencies. The later, i.e written data were obtained by observation and note-taking, taken from four Balinese short stories. The collected data was analyzed by applying the Natural Semantic Metalanguage with further discussion seen from (i) mapping and together with (ii) explication. The result shows that there are a number of non-compositional polysemy implied by any lexicon in terms of Balinese Speech Acts. The non-compositional polysemies are including: say and say, say and know, say and feel, say and happen, and the last is say and do.
    Type of Medium: Online Resource
    ISSN: 2455-8028
    URL: Issue
    URL: Article
    DOI: 10.21744/ijllc.v8n5.2022
    DOI: 10.21744/ijllc.v8n5.2183
    Language: Unknown
    Publisher: Scientific and Literature Open Access Publishing
    Publication Date: 2022
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