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Lanovia Amir, Firlie
Institut Pariwiata Dan Bisnis Internasional
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Innovation in Bali Tourism Destination Marketing: Utilization of Digital Technology and Social Media in Bali, Focusing on Badung Regency Susanti, Putu Herny; Rahmawati, Rahmawati; Amir, Firlie Lanovia; Febianti, Febianti
IJCS: International Journal of Community Service Vol. 3 No. 1 (2024): January-June
Publisher : PT Inovasi Pratama Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55299/ijcs.v3i1.819

Abstract

Tourism in Indonesia, especially in Bali, has become a major economic pillar for the government and local communities. However, the rapid growth of the tourism industry also brings challenges, especially in facing increasingly fierce competition in the digital era. Innovation in tourism destination marketing is very important to attract tourist interest and maintain Bali's position as a leading destination. This article highlights the rapid changes in the tourism industry due to advances in digital technology and social media, with a focus on Badung Regency as the main tourism location in Bali. The use of social media as a promotional and marketing tool for tourist destinations, especially in Indonesia, is also an important highlight. The research results note significant growth in the use of social media in Indonesia, which can be used to boost the tourism sector. The digital tourism strategy was also highlighted as an effective effort to promote Indonesia's tourism potential through various platforms. Innovative breakthroughs in the tourism business in Bali, such as online booking, transportation applications, and experience-based tours, are also in the spotlight in the face of technological advances. This article aims to provide information and analyze how innovation in tourism destination marketing can be carried out in Badung Regency, Bali, through the use of digital technology and social media. Education and training of local stakeholders is considered important to increase their effectiveness in marketing and take advantage of existing opportunities. Through community service methods, this article emphasizes the importance of an integrated approach in the use of digital technology and social media. The research results show that marketing strategies via social media can increase the attractiveness of destinations, increase tourist engagement, and have a positive impact on the local economy.
Analysis of the Potential of the Bumbung Gebyog Dance as an Effort to Develop Cultural Tourism Attractions in the Pinge Tourism Village I Gusti Made Riko Hendrajana; Parwati, Komang Shanty Muni; Amir, Firlie Lanovia; Putra, I Made Gede Brihanala
Journal of Social Work and Science Education Vol. 5 No. 1 (2024): Journal of Social Work and Science Education
Publisher : Yayasan Sembilan Pemuda Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52690/jswse.v5i1.687

Abstract

The development of tourism activities at this time is going well. This can be seen from the development of various tourist attractions starting from the development of tourist villages and special interest attractions to accommodate the needs of tourists. One of the tourist activities that is quite interesting for tourists at this time is cultural tourism. Cultural tourism is said to be able to attract tourists' interest in visiting because when implemented, this tourist activity can invite tourists to learn more about the conditions of community activities, artistic activities and many other things.  This research the aim will be to analyze the potential of the Bumbung Gebyog dance and gamelan as a cultural tourism attraction in Pinge Village. The method used in this research is descriptive analysis and observational studies which are more oriented towards the use of qualitative methods in it. Descriptive analysis is used to describe the potential of the Bumbung Gebyog Dance and Gamelan as cultural potential by reading several related research literature and observational studies will be used to ensure the validity of the data that has been obtained through the literature. The results of this research found that Pinge Tourism Village can optimize the potential of the Gebyog Bumbung Dance as the main attraction in developing cultural tourism performances, while ensuring the preservation and preservation of this valuable cultural heritage.
Bibliometric Analysis to Understand Research Trends in Data-Driven Economics Loso Judijanto; Komang Shanty Muni; Firlie Lanovia Amir
West Science Journal Economic and Entrepreneurship Vol. 2 No. 03 (2024): West Science Journal Economic and Entrepreneurship
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/wsjee.v2i03.1198

Abstract

The bibliometric analysis conducted in this study offers a nuanced understanding of the evolution and current state of research within data-driven domains, highlighting "data" as a central theme interconnected with diverse fields like business, smart cities, and machine learning. This research provides valuable insights into the dominant trends, collaboration patterns, and thematic priorities that shape the data-driven research landscape, underscoring the critical role of data in advancing both theoretical knowledge and practical applications across various sectors. The findings suggest significant opportunities for enhancing data analytics capabilities, developing targeted educational programs, and fostering interdisciplinary collaborations that can bridge existing gaps in the literature. However, the study also notes limitations inherent in bibliometric analyses, including potential biases toward more frequently cited or recent publications and the exclusion of works outside selected databases. Overall, this analysis not only reflects the dynamic and impactful nature of data-driven research but also guides future academic and practical endeavors in the field.
Inovasi Produk, Pelatihan Digital Marketing dan Produksi Jumlah Besar Meningkatkan Kesejahtraan Masyarakat UMKM Ambhu Petani Nira/Aren di Karangasem Sinaga, Firman; Amir, Firlie Lanovia; Hendrajana, I Gusti Made Riko; Suadnyana, I Wayan; Parwati, Komang Shanty Muni
Dinamika: Jurnal Pengabdian Masyarakat Vol 2 No 2 (2024): Dinamika: Jurnal Pengabdian Masyarakat
Publisher : Universitas Pasundan, Bandung, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56457/dinamika.v2i2.669

Abstract

Inovasi produk dan pelatihan digital marketing untuk UMKM di Karangasem, khususnya para petani nira/aren, berperan penting dalam meningkatkan kesejahteraan masyarakat. Penelitian ini bertujuan untuk mengembangkan kemampuan para petani dengan memberikan pelatihan mengenai pemasaran digital serta memproduksi hasil pertanian dalam jumlah besar, yang diharapkan dapat membuka peluang pasar yang lebih luas. Penelitian ini dilaksanakan di Desa Amertha Bhuana yang memiliki sekitar 30 petani aren yang tersebar di wilayah Karangasem. Metode yang digunakan dalam penelitian ini meliputi pelatihan mengenai strategi digital marketing yang tepat, serta teknik produksi yang efisien untuk meningkatkan kuantitas dan kualitas produk aren. Hasil penelitian menunjukkan bahwa adanya peningkatan pengetahuan petani dalam memanfaatkan teknologi digital untuk memasarkan produk mereka dan menghasilkan lebih banyak produk aren dengan efisiensi yang lebih tinggi. Dengan demikian, diharapkan keberlanjutan usaha petani aren dapat tercapai, serta memberikan dampak positif terhadap perekonomian lokal dan kesejahteraan masyarakat setempat.
PENGEMBANGAN SUSTAINABLE TOURISM PADA EVENT CONFERENCE BERDASARKAN FOOD WASTE DI HOTEL X SANUR: Institut Pariwisata dan Business International Sinaga, Firman; Amir, Firlie Lanovia; Hendrajana, I Gusti Made Riko; Devi, Ni Kadek Sintya Loka
Jurnal Ekonomi Bisnis Manajemen dan Akuntansi (JEBISMA) Vol 2 No 2 (2024): Desember 2024
Publisher : PT. Media Edutama Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70197/jebisma.v2i2.71

Abstract

Sustainable tourism sangat penting pada saat ini khususnya mencegah lingkungan agar lebih baik khususnya dalam mengelola food waste seperti pada kegiatan dalam sebuah event disampaikan oleh Akın Aksu1 et al (2016) yaitu para peserta sangat mendukung adanya eco-friendly green meetings atau sustainable event di dunia yang menghasilkan hemat makanan. Sedangkan di eropa lebih sustainable dikarenakan negara eropa telah memiliki strategi untuk zero waste seperti melakukan donasi makanan sisa, membuat bio methanisation process, compost donated to local farmers, EMAS Steering Committee (2018). Sungguh menyedihkan bahwa Indonesai memiliki urutan 77 dari 127 negara tentang hunger problem, Ni Gusti Ayu Dyah Satyawati et al. (2024) The Global Hunger Index. Penelitian dilakukan di Prime Plaza Hotel Sanur pada dua lokasi yaitu Hotel X Sanur dari bulan July sampai November 2024 dengan metode pengumpulan data menggunakan metode survey dengan menyebarkan kuesioner, terhadap chef dan food and beverage manager dan beberapa karyawan di steward dan waiter. Hasil penelitian agar sisa makanan layak makan diberikan kepada manusia sedangkan yang tidak layak makan dijadikan kompos serta makanan tetap di timbang.
Analisis Kualitas Pelayanan Pramusaji Terhadap Kepuasan Tamu Andhika, I Made Wisnu; Sudiarta, I Nyoman; Amir, Firlie Lanovia
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 9 (2024): Jurnal Ilmiah Pariwisata dan Bisnis September 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i9.868

Abstract

Faktor pertama yang diperhatikan restoran adalah kualitas layanan. Pengunjung puas jika layanan memenuhi atau melebihi harapan pelanggan. Kepuasan pelanggan merupakan indikator yang menunjukkan seberapa puas konsumen atau pengguna jasa suatu perusahaan terhadap pelayanan yang diterimanya. Layanan adalah tindakan yang tidak dapat dilihat ketika klien dan server berinteraksi satu sama lain untuk memenuhi kebutuhan klien. Penelitian ini bertujuan untuk mengetahui seberapa puas pelanggan terhadap kualitas pelayanan staf restoran Bketo. Penelitian ini dilakukan pada bulan Februari hingga Juli. Metode yang digunakan dalam penelitian ini adalah deskriptif kuantitatif dengan kuesioner sebagai alat pengumpulan data dengan teknik quota sampling. mengolah data dari tanggapan 40 responden. Berdasarkan hasil penelitian menunjukkan bahwa dengan tingkat kepuasan yang tinggi sebesar 82,45, Restoran Bketo di Blue Karma Dijiwa Seminyak mampu memenuhi harapan pelanggan karena memberikan pelayanan sesuai dengan apa yang diharapkan pelanggan dengan Tingkat Kepatuhan 97,29% Level yang termasuk dalam kategori sangat sesuai, namun masih terdapat gap sebesar 2,71% yang harus diisi oleh wait staff restoran Bketo untuk memenuhi 100% dari harapan pelanggan. Diharapkan kepada peneliti lain untuk mencari langkah-langkah yang dapat dilakukan oleh restoran atau hotel untuk memenuhi harapan pelanggan terhadap kualitas pelayanan yang diberikan. The aspect that need to be taken into consideration via way of means of the eating place is the first-class of carrier. Visitors are happy if the carrier meets or exceeds visitor expectancies. Customer pleasure is a trademark of ways glad purchasers or carrier customers of a organisation are with the offerings they have got received. Service is an movement that can not be visible whilst visitors and waiters engage with every different to satisfy the wishes of visitors. This examine ambitions to decide how the extent of visitor pleasure with the carrier first-class of Bketo Restaurant waiters. This studies become performed from February to July. The approach used on this studies is quantitative descriptive with a questionnaire as a device to gather records with quota sampling technique. processing records from the solutions of forty respondents. Based at the outcomes of the examine, the outcomes acquired with a excessive degree of pleasure via way of means of getting a rating of 82.45, Bketo Restaurant at Blue Karma Dijiwa Seminyak has been capable of meet visitor expectancies as it has furnished offerings which are according with what visitors assume with a conformity degree of 97.29% that's blanketed withinside the class could be very appropriate, however there's nonetheless an opening of 2.71% that the waiters at Bketo Restaurant need to restoration on the way to meet visitor expectancies 100%. It is was hoping that in addition researchers will search for steps that may be taken via way of means of eating places or resorts that may be completed to satisfy visitor expectancies of the first-class of carrier furnished.
WELLNESS TOURISM AS FUTURE ALTERNATIVE TOURISM : STRATEGI PENGEMBANGAN WELLNESS TOURISM DI KINTAMANI I Gusti Made Riko Hendrajana; Firlie Lanovia Amir; Komang Shanty Muni Parwati; I Putu Ryan Dharma Putra
Journal of Innovation Research and Knowledge Vol. 4 No. 7: Desember 2024
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/jirk.v4i7.9219

Abstract

Wisata kesehatan (wellness tourism) telah berkembang pesat sebagai salah satu alternatif dalam industri pariwisata global, menawarkan pengalaman yang menggabungkan rekreasi dengan peningkatan kesejahteraan fisik dan mental. Kintamani, dengan kekayaan alam dan potensi budaya yang dimilikinya, memiliki peluang besar untuk mengembangkan wellness tourism sebagai destinasi wisata unggulan. Artikel ini bertujuan untuk menganalisis strategi pengembangan wellness tourism di Kintamani dengan mempertimbangkan faktor-faktor lingkungan, sosial, dan ekonomi yang ada. Melalui pendekatan analisis SWOT, penelitian ini mengidentifikasi kekuatan, kelemahan, peluang, dan ancaman yang dapat mempengaruhi pengembangan sektor ini di Kintamani. Hasil penelitian menunjukkan bahwa potensi alam yang memadai, seperti pemandangan gunung dan danau, serta warisan budaya Bali yang kuat, dapat menjadi daya tarik utama bagi wisatawan yang mencari pengalaman wellness. Namun, terdapat tantangan dalam hal infrastruktur dan sumber daya manusia yang perlu ditingkatkan untuk mendukung pengembangan wisata kesehatan. Dengan strategi yang tepat, seperti peningkatan fasilitas, pelatihan sumber daya manusia, serta kolaborasi antara pemangku kepentingan, wellness tourism di Kintamani berpotensi menjadi sektor pariwisata yang berkembang pesat, memberikan manfaat ekonomi yang signifikan bagi masyarakat setempat.
STRATEGI PENGEMBANGAN PARIWISATA MINAT KHUSUS DI NUSA PENIDA: PENDEKATAN BERBASIS POTENSI LOKAL DAN KELESTARIAN LINGKUNGAN Firlie Lanovia Amir; I Gusti Made Riko Hendrajana; Komang Shanty Muni Parwati
Journal of Innovation Research and Knowledge Vol. 4 No. 7: Desember 2024
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/jirk.v4i7.9220

Abstract

Penelitian ini bertujuan untuk merumuskan strategi pengembangan pariwisata minat khusus di Nusa Penida dengan pendekatan berbasis potensi lokal dan kelestarian lingkungan. Nusa Penida, yang dikenal dengan keindahan alamnya yang luar biasa, memiliki potensi besar untuk mengembangkan sektor pariwisata minat khusus seperti ekowisata, wisata budaya, dan wisata petualangan. Namun, potensi tersebut perlu dikelola dengan hati-hati untuk menjaga kelestarian lingkungan dan budaya setempat. Penelitian ini menggunakan metode analisis SWOT untuk mengidentifikasi kekuatan, kelemahan, peluang, dan ancaman dalam pengembangan pariwisata di daerah tersebut. Selain itu, pendekatan kualitatif dengan wawancara dan diskusi kelompok terfokus (FGD) juga digunakan untuk menggali pandangan dari masyarakat lokal, pelaku industri pariwisata, dan pemerintah daerah. Hasil penelitian menunjukkan bahwa pengembangan pariwisata minat khusus yang berbasis potensi lokal, seperti pemanfaatan sumber daya alam dan budaya, dapat meningkatkan daya tarik wisata Nusa Penida tanpa merusak lingkungan. Oleh karena itu, strategi pengembangan yang berfokus pada konservasi alam, peningkatan kapasitas masyarakat lokal, serta penguatan kolaborasi antara pemangku kepentingan menjadi kunci sukses pengembangan pariwisata di Nusa Penida. Penelitian ini diharapkan dapat memberikan kontribusi bagi kebijakan pariwisata yang berkelanjutan di Nusa Penida dan daerah sejenis di Indonesia.
Prosedur Pelayanan Tamu di Food & Beverage Romeos Bar & Grillery Putra, Made Heryk Kartika; Amir, Firlie Lanovia; idhyadanta, I Gede Dirga Surya Ary W
Jurnal Studi Perhotelan dan Pariwisata Vol. 3 No. 1 (2024): September
Publisher : Penerbit Goodwood

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35912/jspp.v3i1.3244

Abstract

Purpose: This articel will analyze the implementation of Guest Service Procedures at Romeos Bar & Grillery in order to analyze how the implementation of standard service procedures at Romeos Bar & Grillery as well as the efforts made by the management to improve guest service at Romeos Bar & Grillery. Research methodology: This qualitative research gathered data through interviews and observations, providing a clear picture of service procedure implementation at the restaurant. Data analysis followed three steps: data reduction, data display, and conclusion drawing with verification.Results: From this study it was found that the guest service process at Romeos Bar & Grillery already has an appropriate standard where the operational standards of guest services here are developed from the sequence of service that has been applied internationally, and from the observation process carried out in the field it was found that the implementation of the SOP has been going well, but there are several steps that have not been carried out optimally.Conclusions: The implementation of standard service procedures at Romeos Bar & Grillery aims to ensure smooth operations and provide the best service for guests. To support the service, complete equipment is needed and improving the quality of human resources through training, awards, and strengthening teamwork. Improving time discipline and service efficiency are the main factors that need to be improved in order to improve the overall quality of service.Limitations: This study has limitations in the scope of observations which only focus on service procedures at Romeos Bar & Grillery, so it does not cover other aspects such as in-depth customer satisfaction or comparisons with similar restaurants.Contribution: Then regarding the process carried out by management in improving the service of the staff at Romeos Bar & Grillery, namely the on-job training process, off-job training, and also by carrying out activities that have been proclaimed by the Romeos Bar & Grillery.Keywords: Food & beverage service, Guest service procedures, ServiceHow to Cite: Putra, M, H, K. Amir, F, L. Widhyadanta, I, G, D, S, A. (2024). Prosedur Pelayanan Tamu di Food & Beverage Romeos Bar & Grillery. Jurnal studi perhotelan dan pariwisata, 3(1), 11-19.
Studi Komparasi Tingkat Hunian Kamar Melalui Travel Agent dan Direct Booking pada Masa New Normal Patrisia, Ni Komang Putri; Febianti; Amir, Firlie Lanovia
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 1 (2025): Jurnal Ilmiah Pariwisata dan Bisnis Januari 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i1.918

Abstract

Tingkat hunian kamar adalah persentase dari kamar-kamar yang terisi atau disewakan kepada tamu yang dibandingkan dengan jumlah seluruh kamar yang tersedia yang diperhitungkan dalam jangka waktu, misalnya harian, bulanan atau tahunan. Di Anantara Uluwatu Bali Resort tingkat hunian kamar melalui travel agent dan direct booking adalah sumber reservasi dana saluran distribusi utama hotel. Tidak terkecuali pada masa pandemi covid-19 sampai new normal tahun 2020 – 2022, kedua sumber reservasi ini masih menjadi strategi utama hotel dan diharapkan kestabilan peningkatannya. Tujuan penelitian ini adalah untuk mengetahui perbedaan signifikan tingkat hunian kamar melalui travel agent dan direct booking pada masa new normal tahun 2020 – 2022. Adapun data yang digunakan pada penelitian ini adalah data sekunder, yaitu data tingkat hunian kamar melalui travel agent dan direct booking pada periode Januari 2020 sampai Desember 2022 sebanyak 72 sampel data. Dalam penelitian ini digunakan teknik analisis data, yaitu uji k independent sampel test (Uji Kruskal Wallis) dan uji two indepensent sample test (Uji Mann Whitney & Kolmogorov Smirnov). Berdasarkan hasil penelitian ini tidak terdapat perbedaan yang nyata (signifikan) antara rata-rata tingkat hunian kamar melalui Travel Agent pada tahun 2020, 2021, dan 2022, tidak terdapat perbedaan yang nyata (signifikan) antara rata-rata tingkat hunian kamar melalui Direct Booking pada tahun 2020, 2021, dan 2022, serta terdapat perbedaan yang nyata (signifikan) antara rata-rata tingkat hunian kamar melalui Travel Agent dan Direct Booking pada tahun 2020 sampai tahun 2022. The room occupancy is the percentage of rooms that are filled or rented to guests compared with the number of available rooms that are taken into account over time, such as daily, monthly or yearly. At Anantara Bali Resort, the room occupancy through travel agent and direct booking is the hotel's main distribution channel. No exception to the covid-19 to new normal 2020-2022, these reservations are still the principal hotel strategy and are expected to improve their growth. The purpose of this study is to find out the significant difference in room occupancy through travel agent and direct booked in the new normal 2020 -2022. As for the data used in this research, the secondary data for room occupancy data through travel agent and direct booking from January 2020 to December 2022 as many as 72 data samples. The study used data analysis techniques, namely the independent k test test (Kruskal Wallis test) and the two independent test samples (Mann Whitney & Kolmogorov Smirnov test). Based on the results of this study, there is no substantial (significant) difference between the average rate of room living through travel agent by 2020, 2021, and 2022, no substantial (significant) difference between the average room occupancy through direct booking in 2020, 2021, and 2022, and there is a significant difference between average room occupancy through travel agent and direct booking from 2020 to 2022.
Co-Authors Agus Sunatha Putra Aling, Florenza Angeli Nazaretha Anarini , Dilla Taxsia Pratitah Andhika, I Made Wisnu Astina, Made Arya Devi, Ni Kadek Sintya Loka Dewa Putu Kiskenda Erwanda P., Dewa Putu Dewi, Sang Ayu Made Sintya Eka Sudarmawan, I Wayan Febianti Febianti Febianti Febianti Febianti Febrianti Fevi Chandra Firman Sinaga Fortuna, Dewa Ayu Putu Mayuni Gede Eka Wahyu Gredinov Sumanta Malsad Griselda Pangaribuan, Tasya Gusneli GUSTI AYU PRAMINATIH Gusti Made Riko Hendrajana Hugo Prasetyo Winotoatmojo I G. M. Riko Hendrajana I Gede Dirga Surya Ary W idhyadanta I Gede Putu Widarmana I Gusti Ayu Melistyari Dewi I Gusti Made Riko Hendrajana I Made Gede Brihanala Putra I Nyoman Sudiarta I Putu Ryan Dharma Putra Ida Ayu Etsa Pracintya Indrawan, I Putu Agus Hary Judijanto, Loso Juliastari, Komang Trigita Juniarta, Pande Putu Kadek Arya Kusuma Yoga, I Komang Shanty Muni Komang Shanty Muni Parwati Komang Shanty Muni Parwati Komang Shanty Muni Parwati Loso Judijanto Lucky Mochamad Kharisma Made Ayu Juliantini, Ni Made Gede Brihanala Putra Made Heryk Kartika Putra Muhammad Aga Sekamdo Muni, Komang Shanty Ni Komang Bintang Dewi Pratiwi Ni Komang Nariani Ni Nyoman Deni Ariyaningsih Ni Nyoman Deni Ariyaningsih Ni Wayan Rena Mariani Nurwijayanti Nyoman Agus Trimandala Paramita, Putu Dian Yuliani Paramitha, Made Widya Parwati , Komang Shanty Muni Parwati, Komang Shanty Muni Patrisia, Ni Komang Putri Pramiswari , Ida Ayu Made Dwi Dyah Pratiwi , Ni Made Krisna Putra, A.A. Gede Bagus Sedana Putra, I Made Gede Brihanala Putra, Made Heryk Kartika Putu Eka Wirawan Putu Mega Putra Putu Sabda Jayendra Putu Suweca Nata Udayana Rahmawati, Rahmawati Riko Hendrajana, I Gusti Made Rinayanthi, Ni Made Rizky Mahendra, I Putu Robiatul Adawiyah Sanjaya, I Wayan Kiki Saputra, I Gusti Ngurah Agung Oka Sari, Retno Juwita Semadi, Gusti Ngurah Yoga Semara, I Made Trisna Shanty Muni Parwati, Komang Sri Pujiastuti Suadnyana, I Wayan Suarmana , I Wayan Restu Sudjana, I Made Susanti, Putu Herny Suwintari, I Gusti Ayu Eka Titing Koerniawaty, Francisca Tumundo, Maria Angelita Utik Kuntariati Wahyudi, I Made Indra Wahyudi, Kadek Andi Wibawa, Made Bagus Aditya Widhyadanta, I Gede Dirga Surya Arya Widiantari, Ni Kadek Wua, Maria Christin Yani, Ni Wayan Mega Sari Apri