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All Journal Journal of Information System, Applied, Management, Accounting and Research Abdimas Indonesian Journal Jurnal Ilmiah Pariwisata dan Bisnis Mamangan Social Science Journal
Astuti, Ni Luh Gde Sari Dewi
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Pengaruh kepuasan konsumen dan nilai utilitarian terhadap niat beli ulang melalui booking online (study kasus pada platform tiket.com) Astuti, Ni Luh Gde Sari Dewi
Journal of Information System, Applied, Management, Accounting and Research Vol 9 No 1 (2025): JISAMAR (December-February 2025)
Publisher : Sekolah Tinggi Manajemen Informatika dan Komputer Jayakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52362/jisamar.v9i1.1735

Abstract

The development of technology is increasingly rapid and continues to be felt by various sectors, such as tourism, particularly in the Hotel Industry. Reservations or room orders at a hotel come from guests directly or the hotel in collaboration with travel agents, companies, governments, or online travel agents (OTA). tiket.com is one of the start-up companies. This study focuses on booking hotel rooms via the tiket.com platform. 126 Respondents in this study were guests / consumers who had made hotel room reservations via tiket.com more than once or even many times. The positive impact of the consumer satisfaction variable on repurchase intentions was accepted. This shows that consumer satisfaction felt by tiket.com consumers has a positive impact on consumer repurchase intentions. The higher the level of consumer satisfaction, the higher the consumer's repurchase intention will be. The positive influence of the utilitarian value variable on repurchase intentions was accepted. This shows that the utilitarian value owned by tiket.com consumers has a positive impact on consumer repurchase intentions.
Application Of Innovation In Marketing Strategies For Sustainable Tourism In Raja Ampat Astuti, Ni Luh Gde Sari Dewi; Sunny, Milla Permata; Suharyati, Suharyati; Nasfi, Nasfi; Sofyan, Hady
Jurnal Ilmu Sosial Mamangan Vol 12, No 3 (2025): Jurnal Ilmu Sosial Mamangan Accredited 2 (SK Dirjen Ristek Dikti No. 0173/C3/DT
Publisher : LPPM Universitas PGRI Sumatera Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22202/mamangan.v13i1.7827

Abstract

Raja Ampat, located in Southwest Papua, Indonesia, is known as a paradise for divers and nature lovers with its extraordinary underwater and land natural beauty. This archipelago consists of more than 1,500 small islands surrounded by four main islands: Misool, Salawati, Batanta, and Waigeo. As part of the Coral Triangle, Raja Ampat is a center of marine biodiversity with hundreds of unique and endangered species. The name "Raja Ampat" comes from a local legend about four kings who occupied the four largest islands. Apart from its natural beauty, Raja Ampat also focuses on environmental conservation through its Marine Protected Area Network which covers more than 4 million hectares. Sustainable tourism is a major concern in Raja Ampat to maintain beauty and biodiversity. This involves digital marketing through social media, collaboration with influencers, and the adoption of sustainable technology. Challenges faced include a lack of tourist awareness, limited infrastructure, and low local community participation. This research uses qualitative methods through case studies, semi-structured interviews, and participant observation to understand the application of innovation in sustainable marketing strategies. Through appropriate marketing strategies, Raja Ampat seeks to attract tourists who support sustainable tourism, ensuring its natural beauty is maintained for future generations.
Pengaruh Fasilitas dan Kualitas Layanan terhadap Kepuasan Tamu Candra, Kelvin; Jayendra, Putu Sabda; Astuti, Ni Luh Gde Sari Dewi
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 2 (2025): Jurnal Ilmiah Pariwisata dan Bisnis Februari 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i2.930

Abstract

Perusahaan berusaha keras untuk memuaskan pelanggan agar dapat bersaing dengan bisnis saingannya. Bisnis juga harus menawarkan fasilitas dan layanan terbaik kepada para tamu untuk memuaskan mereka. Namun, biasanya bisnis terus mengalami beberapa masalah dalam hal ini. Tujuan dari penelitian ini adalah untuk mengklarifikasi bagaimana fasilitas dan tingkat layanan di Restoran Mercure Hotel Pontianak mempengaruhi kepuasan tamu. Pada bulan Febuari hingga April 2023, penelitian dilakukan di Restoran Merucre Hotel Pontianak. Metode penelitian kuantitatif adalah metodologi penelitian yang digunakan. Dengan memilih sampel sebanyak 68 responden, metode sampling kuota digunakan dalam penelitian ini. Analisis instrumen penelitian dengan menggunakan uji validitas, uji reliabilitas, uji analisis regresi linier berganda, dan uji asumsi klasik merupakan teknik analisis data yang digunakan dalam penelitian ini. Hasil penelitian mengungkapkan bahwa fasilitas dan kualitas layanan memiliki dampak positif yang substansial terhadap kepuasan pengunjung pada saat yang sama, bahwa fasilitas memiliki dampak positif yang signifikan pada sebagian dan kualitas layanan memiliki dampak positif yang signifikan pada sebagian. Kepuasan tamu dipengaruhi oleh fasilitas dan kualitas layanan hingga mencapai 63,6%. Penelitian ini menyarankan bahwa untuk meningkatkan kebahagiaan pengunjung, sebaiknya lebih memperhatikan fasilitas yang ditawarkan dan sering memeriksanya sehingga pengunjung kedepannya akan senang menggunakannya. Selain itu, Restoran di Mercure Hotel Pontianak harus selalu memberikan pelayanan yang berkualitas tinggi kepada tamu dengan melakukan pelatihan yang diperlukan untuk semua trainee dan anggota staf. The aim of the business is to satisfy customers in order to outcompete rival businesses. Companies must also offer guests high-quality facilities and services if they want to attain customer happiness. However, businesses still run into a lot of issues with this on a regular basis. The purpose of this study is to clarify how the amenities and level of service at the restaurant of the Mercure Hotel Pontianak affect patron satisfaction. The study, which took place in the restaurant at the Mercure Hotel Pontianak, went from February to April 2023. Quantitative research methodology was applied for the study. By selecting a sample of 68 participants, the quota sampling method was used in this study. The analysis of research instruments using tests for validity, reliability, multiple linear regression, and the classical assumption test was the data analysis technique used in this study. The findings revealed that facilities and service quality had a substantial positive impact on guest satisfaction concurrently, that facilities had a large positive impact on guest satisfaction but only partially, and that service quality had a significant positive impact on guest satisfaction but only partially. Guest satisfaction is influenced by amenities and service quality to a degree of 63.6%. The results of this study imply that improving guest satisfaction requires paying more attention to the facilities offered and inspecting them frequently to ensure future customers are happy using them. Additionally, the restaurant at the Mercure Hotel Pontianak should always deliver top-notch service to customers by holding regular training sessions for all trainees and staff members.
Implementasi Strategi Bauran Pemasaran pada Penyelenggaraan Virtual Event di Groovy Event Organizer Adinata, Sherryn Naomi; Wardana, Miko Andi; Astuti, Ni Luh Gde Sari Dewi
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 5 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Mei 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i5.800

Abstract

Strategi Bauran Promosi Setelah Pandemi COVID-19 pada Perusahaan Jasa Event Krisna, Made; Wiyasha, Ida Bagus Made; Astuti, Ni Luh Gde Sari Dewi
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 7 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Juli 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i7.822

Abstract

Industri jasa penyelenggaraan Event Organizer di Indonesia merupakan salah satu industri dengan tingkat pertumbuhan yang tinggi, sehingga usaha event organizer terus berkembang tiap tahun. Namun, pada masa pandemi COVID-19 usaha event organizer mengalami kerugian besar dengan pembatalan sejumlah project di seluruh Indonesia. Hal ini berpengaruh pada citra perusahaan yang mulai meredup, sehingga perlu dilakukan kegiatan promosi yang baik untuk meningkatkan citra perusahaan pasca pandemi COVID-19. CV.Stingray merupakan salah satu event organizer yang ada di Bali yang terkena dampak pandemi COVID-19 dan berhasil bertahan hingga saat ini. Tujuan penelitian ini dilakukan untuk mengetahui strategi promosi yang sudah dikembangkan CV.Stingray serta memberikan rekomendasi strategi alternatif bauran promosi yang dapat diimplementasikan oleh CV.Stingray. Penelitian kualitatif ini menggunakan metode pengumpulan data melalui wawancara, observasi, dan dokumentasi serta teknik analisis interaktif Miles & Huberman, untuk mengetahui strategi promosi yang dikembangkan CV.Stingray. Hasil dari penelitian ini berupa bauran promosi yang dilakukan oleh CV.Stingray yang memiliki kekurangan dibagian promosi offline. The event planning industry in Indonesia is one of those with a strong growth rate, thus the event planning industry is expanding every year. However, due to the cancellation of numerous projects across Indonesia during the COVID-19 pandemic, the event planning industry faced significant losses. Since the company's reputation has already started to tarnish as a result of this, effective promotional efforts are required to restore it following the COVID-19 epidemic. One of the event planners in Bali who was impacted by the COVID-19 outbreak and has persevered to this day is CV Stingray. The aim of this study was to identify the marketing approach implemented by CV Stingray and to provide recommendations for different promotional mix strategies that CV. Stingray could use. To learn more about CV Stingray's promotion approach, this qualitative study employs interactive analysis techniques created by Miles and Huberman together with data gathering procedures like interviews, observation, and documentation. The study's findings are presented in the form of a promotional mix created by CV Stingray, which has shortcomings in the area of offline promotion.
Implementasi Strategi Bauran Pemasaran pada Penyelenggaraan Virtual Event di Groovy Event Organizer Adinata, Sherryn Naomi; Wardana, Miko Andi; Astuti, Ni Luh Gde Sari Dewi
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 5 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Mei 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i5.800

Abstract

Pandemi covid-19 menyebabkan beberapa faktor usaha harus membuat suatu hal yang dapat terus mempertahankan usahanya. Groovy Event Organizer meresmikan virtual event agar dapat mempertahankan event organizernya. Hal itu berpengaruh pada jumlah konsumen setiap tahunnya. Tujuan dari pemenilitan ini adalah mengetahui implementasi strategi bauran pemasaran pada penyelenggaraan virtual event di Groovy Event Organizer. Metode yang digunakan dalam penelitian ini adalah observasi, wawancara, dokumentasi, dan analisis SWOT untuk mengevaluasi strategi bauran pemasaran yang digunakan serta mengetahui strategi yang dapat dilakukan. Hasil dari penelitian ini berupa bauran pemasaran 7p yang dilakukan oleh Groovy Event Organizer sudah menunjukan kuadran 1 pada matriks SWOT yaitu posisi agresif. Strategi yang dapat dilakukan oleh Groovy Event Organizer adalah memperhatikan kenyamanan konsumen seperti fasilitas yang disediakan, mempertahankan in house group, memaksimalkan teknologi untuk efektivitas dan efisiensi, dan memaksimalkan promosi untuk pangsa pasar yang lebihi luas. The Covid-19 pandemic has caused several business factors to create something that can continue to maintain it’s business. Groovy Event Organizer announced officially a virtual event in order to maintain the event organizer. This affects the number of consumers each year. The purpose of this research is to find out the implementation of the marketing mix strategy in organizing virtual events at the Groovy Event Organizer. The methods used in this study are observation, interviews, documentation, and SWOT analysis to evaluate the marketing mix strategy used and determine the strategies that can be implemented. The results of this study are in the form of a 7p marketing mix carried out by Groovy Event Organizer which has shown quadrant 1 in the SWOT matrix, namely an aggressive position. The strategies that can be carried out by the Groovy Event Organizer are paying attention to consumer convenience such as the facilities provided, maintaining an in-house group, maximizing technology for effectiveness and efficiency, and maximizing promotions for a wider market share.
Strategi Bauran Promosi Setelah Pandemi COVID-19 pada Perusahaan Jasa Event Krisna, Made; Wiyasha, Ida Bagus Made; Astuti, Ni Luh Gde Sari Dewi
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 7 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Juli 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i7.822

Abstract

Industri jasa penyelenggaraan Event Organizer di Indonesia merupakan salah satu industri dengan tingkat pertumbuhan yang tinggi, sehingga usaha event organizer terus berkembang tiap tahun. Namun, pada masa pandemi COVID-19 usaha event organizer mengalami kerugian besar dengan pembatalan sejumlah project di seluruh Indonesia. Hal ini berpengaruh pada citra perusahaan yang mulai meredup, sehingga perlu dilakukan kegiatan promosi yang baik untuk meningkatkan citra perusahaan pasca pandemi COVID-19. CV.Stingray merupakan salah satu event organizer yang ada di Bali yang terkena dampak pandemi COVID-19 dan berhasil bertahan hingga saat ini. Tujuan penelitian ini dilakukan untuk mengetahui strategi promosi yang sudah dikembangkan CV.Stingray serta memberikan rekomendasi strategi alternatif bauran promosi yang dapat diimplementasikan oleh CV.Stingray. Penelitian kualitatif ini menggunakan metode pengumpulan data melalui wawancara, observasi, dan dokumentasi serta teknik analisis interaktif Miles & Huberman, untuk mengetahui strategi promosi yang dikembangkan CV.Stingray. Hasil dari penelitian ini berupa bauran promosi yang dilakukan oleh CV.Stingray yang memiliki kekurangan dibagian promosi offline. The event planning industry in Indonesia is one of those with a strong growth rate, thus the event planning industry is expanding every year. However, due to the cancellation of numerous projects across Indonesia during the COVID-19 pandemic, the event planning industry faced significant losses. Since the company's reputation has already started to tarnish as a result of this, effective promotional efforts are required to restore it following the COVID-19 epidemic. One of the event planners in Bali who was impacted by the COVID-19 outbreak and has persevered to this day is CV Stingray. The aim of this study was to identify the marketing approach implemented by CV Stingray and to provide recommendations for different promotional mix strategies that CV. Stingray could use. To learn more about CV Stingray's promotion approach, this qualitative study employs interactive analysis techniques created by Miles and Huberman together with data gathering procedures like interviews, observation, and documentation. The study's findings are presented in the form of a promotional mix created by CV Stingray, which has shortcomings in the area of offline promotion.
Pengaruh Fasilitas dan Kualitas Layanan terhadap Kepuasan Tamu Candra, Kelvin; Jayendra, Putu Sabda; Astuti, Ni Luh Gde Sari Dewi
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 2 (2025): Jurnal Ilmiah Pariwisata dan Bisnis Februari 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i2.930

Abstract

Perusahaan berusaha keras untuk memuaskan pelanggan agar dapat bersaing dengan bisnis saingannya. Bisnis juga harus menawarkan fasilitas dan layanan terbaik kepada para tamu untuk memuaskan mereka. Namun, biasanya bisnis terus mengalami beberapa masalah dalam hal ini. Tujuan dari penelitian ini adalah untuk mengklarifikasi bagaimana fasilitas dan tingkat layanan di Restoran Mercure Hotel Pontianak mempengaruhi kepuasan tamu. Pada bulan Febuari hingga April 2023, penelitian dilakukan di Restoran Merucre Hotel Pontianak. Metode penelitian kuantitatif adalah metodologi penelitian yang digunakan. Dengan memilih sampel sebanyak 68 responden, metode sampling kuota digunakan dalam penelitian ini. Analisis instrumen penelitian dengan menggunakan uji validitas, uji reliabilitas, uji analisis regresi linier berganda, dan uji asumsi klasik merupakan teknik analisis data yang digunakan dalam penelitian ini. Hasil penelitian mengungkapkan bahwa fasilitas dan kualitas layanan memiliki dampak positif yang substansial terhadap kepuasan pengunjung pada saat yang sama, bahwa fasilitas memiliki dampak positif yang signifikan pada sebagian dan kualitas layanan memiliki dampak positif yang signifikan pada sebagian. Kepuasan tamu dipengaruhi oleh fasilitas dan kualitas layanan hingga mencapai 63,6%. Penelitian ini menyarankan bahwa untuk meningkatkan kebahagiaan pengunjung, sebaiknya lebih memperhatikan fasilitas yang ditawarkan dan sering memeriksanya sehingga pengunjung kedepannya akan senang menggunakannya. Selain itu, Restoran di Mercure Hotel Pontianak harus selalu memberikan pelayanan yang berkualitas tinggi kepada tamu dengan melakukan pelatihan yang diperlukan untuk semua trainee dan anggota staf. The aim of the business is to satisfy customers in order to outcompete rival businesses. Companies must also offer guests high-quality facilities and services if they want to attain customer happiness. However, businesses still run into a lot of issues with this on a regular basis. The purpose of this study is to clarify how the amenities and level of service at the restaurant of the Mercure Hotel Pontianak affect patron satisfaction. The study, which took place in the restaurant at the Mercure Hotel Pontianak, went from February to April 2023. Quantitative research methodology was applied for the study. By selecting a sample of 68 participants, the quota sampling method was used in this study. The analysis of research instruments using tests for validity, reliability, multiple linear regression, and the classical assumption test was the data analysis technique used in this study. The findings revealed that facilities and service quality had a substantial positive impact on guest satisfaction concurrently, that facilities had a large positive impact on guest satisfaction but only partially, and that service quality had a significant positive impact on guest satisfaction but only partially. Guest satisfaction is influenced by amenities and service quality to a degree of 63.6%. The results of this study imply that improving guest satisfaction requires paying more attention to the facilities offered and inspecting them frequently to ensure future customers are happy using them. Additionally, the restaurant at the Mercure Hotel Pontianak should always deliver top-notch service to customers by holding regular training sessions for all trainees and staff members.
Pengaruh Kualitas Produk dan Harga terhadap Keputusan Menginap di Puri Saraswati Dijiwa Ubud Sudarsana, Cokorda Istri Sri Apriyani; Febianti; Astuti, Ni Luh Gde Sari Dewi
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 12 (2025): Jurnal Pariwisata dan Bisnis Internasional
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i12.1158

Abstract

Di era digital, industri perhotelan semakin kompetitif, memaksa setiap bisnis untuk datang dengan ide-ide baru untuk menarik pelanggan yang sekarang lebih pemilih dan kritis ketika memilih tempat menginap. Puri Saraswati Dijiwa Ubud adalah sebuah resor di Ubud, Bali, yang menawarkan pengalaman menginap mewah dengan berfokus pada produk-produk berkualitas tinggi dan harga yang murah. Tujuan dari penelitian ini adalah untuk mengetahui bagaimana kualitas produk dan harga mempengaruhi keputusan orang untuk menginap di resor tersebut. Kami menggunakan teknik kuantitatif dengan desain deskriptif dan kausal. Kami memperoleh data kami dari kuesioner online menggunakan Google Form yang diisi oleh 100 orang, dipilih secara purposive sampling. Kami melihat kualitas produk, harga, dan pilihan untuk menginap. Kami menggunakan SPSS versi 30 untuk menganalisis data menggunakan regresi linier berganda. Hasil penelitian menunjukkan bahwa kualitas dan harga produk memiliki pengaruh besar terhadap pilihan untuk menginap di Puri Saraswati Dijiwa Ubud, baik secara bersamaan maupun sebagian, seperti yang ditunjukkan oleh nilai t dan F yang signifikansinya kurang dari 5%. Koefisien determinasi (R²) sebesar 46,0% menunjukkan bahwa kedua variabel ini menjelaskan hampir setengah dari perbedaan dalam keputusan untuk tetap tinggal. Setengah lainnya disebabkan oleh faktor eksternal yang tidak diteliti dalam studi ini. Hasil ini menunjukkan betapa pentingnya bagi perusahaan perhotelan untuk terus meningkatkan kualitas produk mereka dan mengubah strategi penetapan harga mereka agar dapat bersaing di dunia yang perilaku pelanggannya selalu berubah. In the digital age, the hotel industry is becoming more competitive, forcing each business to come up with new ideas to attract customers who are now more picky and critical when choosing a place to stay. Puri Saraswati Dijiwa Ubud is a resort in Ubud, Bali, that offers a luxurious stay experience by focusing on high-quality products and low prices. The goal of this study is to find out how product quality and pricing affect people's decisions to stay at the resort. We used a quantitative technique with a descriptive and causal design. We got our data from an online questionnaire using Google Form that 100 people filled out, chosen by purposive sampling. We looked at product quality, pricing, and the choice to stay. We used SPSS version 30 to analyze the data using multiple linear regression. The results show that both the quality and price of the product have a big effect on the choice to stay at Puri Saraswati Dijiwa Ubud, both at the same time and in part, as shown by t and F values that are less than 5% significant. The coefficient of determination (R²) of 46.0% shows that these two variables explain almost half of the difference in the decision to stay. The other half is due to outside factors that this study did not look at. These results show how important it is for hospitality firms to keep improving the quality of their products and changing their pricing strategies to be competitive in a world where customer behavior is always changing.
Penguatan Kompetensi Gastronomi Berbasis Bahan Pangan Lokal melalui Workshop dan Cooking Class bagi Masyarakat di Denpasar, Bali Astuti, Ni Luh Gde Sari Dewi; Wirawan, Putu Eka; Suwintari, I Gusti Ayu Eka; Widiastiti, Anak Agung Istri Putera; Putri, Putu Renita Amelia; Satria, I Kadek Rama Putra
Abdimas Indonesian Journal Vol. 6 No. 1 (2026)
Publisher : Civiliza Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59525/aij.1468

Abstract

This community service program is motivated by the limited gastronomic competencies of local communities in Denpasar, Bali, in utilizing local food resources innovatively while maintaining cultural value and economic competitiveness. Although Bali possesses rich culinary heritage and abundant local ingredients, their transformation into value-added gastronomic products remains suboptimal, particularly in terms of production skills, business management, and marketing strategies. The purpose of this program is to strengthen community capacity through an integrated approach involving gastronomic training, business management development, marketing enhancement, and cultural preservation. The methods applied include participatory workshops, hands-on cooking classes, business mentoring, and interactive educational sessions, supported by observation, discussion, and evaluation processes. The results indicate a significant improvement in participants’ knowledge and technical skills in processing local food ingredients into innovative and aesthetically appealing culinary products. In addition, participants demonstrated enhanced understanding of basic business management, including cost control, financial recording, and simple business planning, as well as improved ability to promote products using storytelling and digital media. The program also contributed to increasing community awareness of preserving local culinary heritage as part of cultural identity. In conclusion, the integrated approach combining gastronomic training, entrepreneurship development, and cultural education proves effective in strengthening community capacity, enhancing the economic value of local food, and supporting sustainable cultural preservation. This model has the potential to be replicated in other regions with similar local resource potential.
Co-Authors Adinata, Sherryn Naomi Anak Agung Istri Putera Widiastiti Candra, Kelvin Febianti Krisna, Made Nasfi, Nasfi Putri, Putu Renita Amelia Putu Eka Wirawan Putu Sabda Jayendra Satria, I Kadek Rama Putra Sofyan, Hady Sudarsana, Cokorda Istri Sri Apriyani Suharyati Suharyati Sunny, Milla Permata Suwintari, I Gusti Ayu Eka Wardana, Miko Andi Wiyasha, Ida Bagus Made