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Muliadiasa, I Ketut
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Library & Information Science Mathematics Physics Public Health Social Sciences

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Kualitas Selai Kulit Semangka Dengan Penambahan Extrak Bunga Mawar Amertyasih , Ketut Asri; Muliadiasa, I Ketut
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 6 (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.v2i6.452

Abstract

Kulit Semangka belum dimanfaatkan secara maksimal oleh masyarakat bahkan sebagian besar dibuang begitu saja. Limbah semangka yaitu kulit semangka dapat digunakan secara optimal menjadi sebuah produk yang bermanfaat di tengah pandemic covid 19 saat ini menjadi sebuah produk selai dengan penambahan extrak bunga mawar yang jarang dimanfaatkan oleh masyarakat sebagai pewarna alami yang aman untuk dikonsumsi serta banyak memiliki manfaat bagi kesehatan. Penelitian ini bertujuan untuk mengetahui perbedaan kualitas selai kulit semangka dengan selai kulit semangka yang ditambahkan extrak bunga mawar dan menciptakan sebuah inovasi baru dalam pembuatan selai. Tempat penelitian di Gianyar, waktu penelitian bulan Februari- Juli 2022. Jenis Penelitian ini menggunakan jenis penelitian eksperimen dengan 2 perlakuan yaitu P1 (100% kulit semangka), P2 (50% kulit semangka 50% extrak bunga mawar) dengan menggunakan 30 orang panelis. Hasil dari penelitian dari minat masyarakat terhadap hasil jadi selai kulit semangka dinilai dari 30 panelis mendapatkan total skor ditinjau dari segi warna 77 skor, aroma 74 skor, rasa 96 skor, tekstur 120 skor dan daya minat 420 skor. Sedangkan Selai kulit semangka dengan penambahan extrak bunga mawar memperoleh skor lebih tinggi yaitu dari segi warna 120 skor, aroma 108 skor, rasa 127 skor, tekstur 120 skor dan daya minat 462 skor. Daya tahan selai kulit semangka dan selai kulit semangka dengan penabahan extrak bunga mawar memiliki daya tahan yang sama yaitu dapat bertahan selama 1 bulan di dalam lemari pendingin (kulkas) demgan kualitas masih baik dan dapat bertahan selama 1 minggu di suhu ruangan berkisar antara 18oC- 23oC. Watermelon peel has not been used optimally by the community, even most of it is thrown away. Watermelon waste, namely watermelon skin, can be used optimally into a useful product in the midst of the covid 19 pandemic, which is currently a jam product with the addition of rose flower extract which is rarely used by the public as a natural dye that is safe for consumption and has many health benefits. This study aims to determine the difference in the quality of watermelon rind jam with watermelon rind jam with rose extract added and create a new innovation in making jam. The research location is in Gianyar, the research time is February-July 2022. This type of research uses an experimental research type with 2 treatments, namely P1 (100% watermelon rind), P2 (50% watermelon rind 50% rose flower extract) using 30 panelists. The results of the research on public interest in the results of watermelon rind jam were assessed from 30 panelists getting a total score in terms of color 77 scores, aroma 74 scores, taste 96 scores, texture 120 scores and interest 420 scores. Meanwhile, watermelon rind jam with the addition of rose extract obtained a higher score, namely in terms of color 120 scores, aroma 108 scores, taste 127 scores, texture 120 scores and interest 462 scores. The durability of watermelon rind jam and watermelon rind jam with the addition of rose flower extract has the same durability, which can last for 1 month in the refrigerator (refrigerator) with good quality and can last for 1 week at room temperature ranging from 18oC-23oC .
Analisis Standar Operasional Prosedur Terhadap Pelayanan Breakfast Saputra, I Made Ananta Dwi; Muliadiasa, I Ketut
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.v3i5.782

Abstract

Penelitian yang dilakukan di The Lounge Restaurant, The Mulia Bali ini bertujuan untuk mengetahui bagaimana pelaksanaan SOP di The Lounge Restaurant, dan upaya yang harus dilakukan untuk mengatasi masalah yang ada sehingga kedepannya penelitian ini dapat menjadi bahan penunjang operasional agar mewujudkan operasional yang baik. Penelitian ini berjenis teknik analisis deskriptif kualitatif dan teknik pengumpulan data berupa observasi, wawancara dan dokumentasi. Adapun sampel yang digunakan sebanyak 16 orang yang merupakan pramusaji di The Lounge Restaurant. Melalui penelitian ini didapatkan hasil bahwa pelaksanaan SOP sudah dilakukan sesuai dengan prosedur tetapi masih ada beberapa pelayanan yang belum sesuai prosedur antara lain: Hostess / Waiter menyambut tamu dalam waktu 30 detik dan Meminta guest comment untuk mengetahui experience tamu saat breakfast. Hal tersebut tidak dijalankan dengan semestinya dikarenakan kondisi breakfast di The Lounge Restaurant yang ramai dan terbatasnya jumlah pramusaji. The research carried out at The Lounge Restaurant, The Mulia Bali aims to find out how SOPs are implemented at The Lounge Restaurant, and the efforts that must be made to overcome existing problems so that in the future this research can become operational support material to realize good operations. This research uses qualitative descriptive analysis techniques and data collection techniques in the form of observation, interviews and documentation. The sample used was 16 people who were waiters at The Lounge Restaurant. Through this research, the results showed that the implementation of the SOP had been carried out in accordance with procedures, but there were still several services that did not comply with procedures, including: Hostess / Waiters welcomed guests within 30 seconds and asked for guest comments to find out the guest's experience at breakfast. This was not carried out properly due to the crowded breakfast conditions at The Lounge Restaurant and the limited number of waiters.
Implementasi Standar Operational Procedure (SOP) Guest Service dalam Menangani Barang Bawaan Tamu Check In dan Check Out Darmawan, I Made Pande; Muliadiasa, I Ketut
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 6 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Juni 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i6.803

Abstract

Penelitian ini membahas mengenai implementasi srtandar operational procedure (sop) guest service dalam menangani barang bawaan tamu pada saat proses check in dan check out di hotel Alila Seminyak. Adapun tujuan dari penelitian yaitu agar penulis mengetahui mengenai implemntasi SOP guest service host yang ada di hotel alila seminyak, dalam penelitian ini menggunakan jenis penelitian data kualitatif yang dimana data yang disajikan berupa kata verbal bukan dalam bentuk angka, adapun sumber data yang digunakan yaitu data premier dan data sekunder, Teknik pengumpulan data dalam penelitian ini dengan cara melakukan observasi,wawancara,dan dokumentasi, Teknik analisis yang digunakan adalah deskritif kualitatif. Hasil dari kegiatan penelitian yang dilakukan penulis adalah implementasi sop guest service host dalam melakukan sebuah pelayanan termasuk dalam melayani barang bawaan tamu check in dan check out sudah dilakukan dengan baik sesuai dengan prosedur yang di sosialisaikan sebelumnya, akan tetapi dari semua pelayanan yang dilakukan tersebut masih ada beberapa sop yang tidak di terapkan dikarenakan padatnya tamu berkunjung. This study discusses the implementation of standard operational procedures (sop) for guest services in handling guest luggage during the check-in and check-out process at the Alila Seminyak hotel. The purpose of the research is that the writer knows about the implementation of SOP guest service hosts at the Alila Seminyak hotel, in this study using a type of qualitative data research where the data is presented in the form of verbal words not in the form of numbers, while the data source used is premiere data. and secondary data, data collection techniques in this study by means of observation, interviews, and documentation. The analysis technique used is descriptive qualitative. The results of the research activities carried out by the author are the implementation of the sop guest service host in carrying out a service including serving the luggage of guests checking in and checking out which has been carried out properly in accordance with the procedures previously socialized, but from all the services carried out there are still some sop that is not applied due to the density of visiting guests.
Pengaruh Rekrutmen dan Seleksi terhadap Kinerja Karyawan Restiawan, I Gede Ferry; Muliadiasa, I Ketut; Suwintari, I Gusti Ayu Eka
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.v4i1.922

Abstract

Rekrutmen dan seleksi merupakan tahapan pemilihan kandidat untuk menjadi karyawan di perusahaan. Kinerja karyawan adalah performa dari karyawan yang menggambarkan tingkatan capaian yang dihasilkannya dalam mewujudkan tujuan dari perusahaan. Penelitian ini bertujuan untuk mengetahui pengaruh rekrutmen dan seleksi secara parsial dan simultan terhadap kinerja karyawan di Seins Hotel & Spa + Conference Ubuid Town Centre. Lokasi penelitian ini di Seins Hotel & Spa + Conference Ubuid Town Centre. Metode penelitian yang digunakan berjenis deskriptif, berpendekatan kuantitatif dengan teknik pengumpulan data menggunakan alat penelitian berupa kuesioner. Teknik pengambilan sampel yang digunakan dalam penelitian ini adalah sampel jenuh dengan jumlah responden sebanyak 60 responden. Teknik analisis data yang digunakan dalam penelitian ini adalah Uji Asumsi Klasik, Analisis Regresi Linier Berganda, Uji Koefisien Determinasi, Uji F dan Uji t. Dari hasil penelitian dapat dilihat bahwa secara simultan rekrutmen dan seleksi berpengaruh signifikan terhadap kinerja karyawan, rekrutmen berpengaruh positif signifikan terhadap kinerja karyawan dan seleksi berpengaruh positif signifikan terhadap kinerja karyawan. Besarnya pengaruh rekrutmen dan seleksi terhadap kinerja karyawan adalah 53,8% dan sisanya 46,2% dipengaruhi oleh sebab–sebab lain yang tidak diteliti dalam penelitian ini. Recruitment and selection are stages of selecting candidates to become employees in the company. Employee performance is the performance of employees that describes the level of achievement they produce in realizing the goals of the company. This study aims to determine the effect of recruitment and selection partially and simultaneously on employee performance at SeinS Hotel & Spa + Conference Ubud Town Centre. The location of this research is SeinS Hotel & Spa + Conference Ubud Town Centre. The research method used is a descriptive, quantitative approach with data collection techniques using a research tool in the form of a questionnaire. The sampling technique used in this study was a saturated sample with 60 respondents. The data analysis technique used in this study is the Classical Assumption Test, Multiple Linear Regression Analysis, Coefficient of Determination Test, F Test, and T-Test. From the research results, it can be seen that recruitment and selection simultaneously have a significant effect on employee performance, recruitment has a significant positive effect on employee performance, and selection has a significant positive effect on employee performance. The magnitude of the effect of recruitment and selection on employee performance is 53.8% and the remaining 46.2% is influenced by other causes not examined in this study.
Pengaruh Kualitas Pelayanan Dan Kinerja Resepsionis Terhadap Kepuasan Tamu Di Hotel Allamanda Shigira Bayside Suite Jepang Sasmita, Ayu Widiya; Muliadiasa, I Ketut; Purnantara, I Made Hadi
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 5 (2025): Jurnal Ilmiah Pariwisata dan Bisnis Mei 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i5.968

Abstract

Sumber daya manusia adalah harta yang berharga dan bermanfaat bagi organisasi, karena keberhasilan dalam menjalankan suatu organisasi ditentukan oleh unsur manusia. Kinerja karyawan merupakan aspek yang dapat mempengaruhi jalannya industri perhotelan, karena mengukur dari seberapa positif hasil kerja mereka kepada hotel. Penelitian ini bertujuan untuk mengetahui pengaruh kualitas pelayanan dan kinerja resepsionis terhadap kepuasan tamu di Allamanda Shigira Bayside Suite Jepang. Penelitian ini dilakukan pada bulan Desember 2022 hingga Mei 2023. Metode penelitian yang digunakan adalah pendekatan kuantitatif dengan teknik pengumpulan data menggunakan kuesioner. Metode penentuan sampel yang digunakan yaitu axidental sampling dan diperoleh 88 responden. Hasil penelitian menunjukkan bahwa terdapat pengaruh simultan atau bersama-sama antara variabel kualitas pelayanan dan kinerja terhadap kepuasan tamu. Hal ini dibuktikan dengan nilai F hitung sebesar 18,464 > F-tabel 3,115 dan nilai signifikansi 0,000 < 0,05. variabel kualitas pelayanan berpengaruh secara parsial terhadap variabel kepuasan tamu. dibuktikan dengan nilai t-hitung sebesar 3,470 > t-tabel sebesar 1,991 dengan nilai signifikansi 0,001 < 0,05 dan variabel kinerja berpengaruh secara parsial terhadap variabel kepuasan tamu. Hal ini dibuktikan dengan nilai t-hitung sebesar 3,470 > t-tabel sebesar 1,991 dengan nilai signifikansi 0,013 < 0,05. Kepuasan Tamu di Hotel Allamanda Shigira Bayside Suite dipengaruhi oleh kualitas pelayanan dan kinerja resepsionis sebesar 32,4%Human resources are valuable and useful assets for the organization, because success in running an organization is determined by the human element. Employee performance is an aspect that can affect the course of the hospitality industry, because it measures how positive their work is for the hotel. This study aims to determine the effect of service quality and receptionist performance on guest satisfaction at the Allamanda Shigira Bayside Suite Jepang. This research was conducted from December 2022 to May 2023. The research method used is a quantitative approach with data collection techniques using a questionnaire. The method of determining the sample used is accidental sampling and obtained 88 respondents. The results of the study indicate that there is a simultaneous or joint effect between service quality and performance variables on guest satisfaction. This is evidenced by the calculated F value of 18.464 > F-table 3.115 and a significance value of 0.000 <0.05. the service quality variable has a partial effect on the guest satisfaction variable. evidenced by the t-count value of 3.470 > t-table of 1.991 with a significance value of 0.001 <0.05 and the performance variable has a partial effect on the guest satisfaction variable. This is evidenced by the t-count value of 3.470 > t-table of 1.991 with a significance value of 0.013 <0.05. Guest Satisfaction at Hotel Allamanda Shigira Bayside Suite is influenced by service quality and receptionist performance by 32.4%
Penerapan SOP Pelayanan oleh Server Assistant di Gianni's Restaurant at The Villa Casa Casuarina, Miami Beach Wirayanti, Ni Komang Elisa; Muliadiasa, I Ketut
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 6 (2025): Jurnal Ilmiah Pariwisata dan Bisnis Juni 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i6.1053

Abstract

Penerapan Standar Operasional Prosedur (SOP) menjadi kunci untuk menjaga konsistensi, efisiensi, dan mutu pelayanan. Salah satu restoran yang menerapkan SOP secara ketat adalah Gianni’s Restaurant di The Villa Casa Casuarina, Miami Beach. Server Assistant memegang peran penting dalam mendukung kelancaran pelayanan kepada tamu, sesuai standar yang ditetapkan. Namun, studi pendahuluan menunjukkan masih adanya keluhan dari tamu terkait sikap staf yang kurang ramah dan tidak profesional. Penelitian ini bertujuan untuk mengetahui bagaimana penerapan, kendala, serta upaya apa saja yang dilakukan Server Assitan untuk mengatasi kendala dalam penerapan SOP pelayanan di Gianni's Restaurant At The Villa Casa Casuarina, Miami Beach. Penelitian ini m,enggunakan metode deskriptif kualitatif, dengan Teknik pengumpulan data observasi, wawancara, dan dokumentasi. Hasil dari penelitian ini menunjukkan: 1) Secara keseluruhan, penerapan SOP Pelayanan Server Assistant di Gianni’s Restaurant telah berjalan dengan baik, dengan 6 dari 7 poin SOP terlaksana secara maksimal. Namun, masih terdapat satu poin yang belum dijalankan secara optimal, yaitu mengisi ulang section yang kosong (piring, peralatan makan, dan gelas). 2) Kendala utama dalam pelaksanaan SOP berasal dari faktor internal karyawan dan tekanan operasional saat restoran ramai yaitu: kesadaran individu, kurangnya koordinasi tim, serta stres kerja saat high season menjadi penyebab menurunnya efektivitas pelayanan. Hal ini menegaskan pentingnya pelatihan pengelolaan stres, peningkatan disiplin kerja, dan penguatan komunikasi antar tim. 3) Upaya perbaikan yang dilakukan manajemen cukup strategis, antara lain melalui briefing rutin, komunikasi dua arah, kerja sama tim, dan penerapan sanksi bertahap. Langkah-langkah ini menunjukkan komitmen manajemen dalam menciptakan lingkungan kerja yang profesional dan adaptif terhadap dinamika operasional, sehingga kualitas pelayanan tetap terjaga meskipun dalam kondisi padat pengunjung The implementation of Standard Operating Procedures (SOP) is key to maintaining consistency, efficiency, and service quality. One restaurant that strictly enforces SOPs is Gianni’s Restaurant at The Villa Casa Casuarina, Miami Beach. Server Assistants play a crucial role in supporting smooth service delivery to guests in accordance with established standards. However, preliminary studies have revealed ongoing guest complaints regarding the staff’s unfriendly and unprofessional attitudes. This study aims to examine the implementation, challenges, and efforts made by Server Assistants to overcome obstacles in applying service SOPs at Gianni's Restaurant at The Villa Casa Casuarina, Miami Beach. This research employs a descriptive qualitative method, with data collection techniques including observation, interviews, and documentation. The findings of this study indicate: (1) Overall, the implementation of the Service SOPs for Server Assistants at Gianni’s Restaurant has been well-executed, with 6 out of 7 SOP points fully implemented. However, one point remains suboptimal — refilling empty sections (plates, cutlery, and glasses). (2) The main challenges in SOP execution stem from internal staff factors and operational pressure during peak times, including lack of individual awareness, weak team coordination, and job stress during the high season, which all contribute to decreased service effectiveness. This highlights the importance of stress management training, improved work discipline, and stronger team communication. (3) The improvement efforts taken by management are quite strategic, including routine briefings, two-way communication, teamwork, and gradual sanctions. These measures reflect management's commitment to creating a professional and adaptive work environment, ensuring service quality is maintained even during high guest volumes.
Pengaruh Kualitas Pelayanan Housekeeping dan Fasilitas Hotel Terhadap Kepuasan Tamu di Sudamala Resort Sanur Ariana, I Kadek; Muliadiasa, I Ketut; Suwintari, I Gusti Ayu Eka
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 8 (2025): Jurnal Ilmiah Pariwisata dan Bisnis Agustus 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i8.1057

Abstract

Kepuasan tamu merupakani faktor kunci yang sangat penting dalam kesuksesan dalam sebuah bisnis. Kualitas pelayanan housekeeping dan fasilitas hotel menjadi aspek yang dapat mempengaruhi kepuasan tamu, karena hal tersebut menjadi tolak ukur tamu akan merasa senang atau kecewa. Penelitian ini bertujuan untuk mengetahui pengaruh Kualitas Pelayanan Housekeeping dan Fasilitas Hotel Terhadap Kepuasan Tamu di Sudamala Resort Sanur. Metode penelitian yang digunakan adalah pendekatan kuantitatif dengan teknik pengumpulan data menggunakan alat penelitian berupa kuesioner dengan teknik sampling probability sampling. Data diolah dari jawaban lengkap 92 responden. Dengan teknik analisis data yakni menggunakan analisis regresi linier berganda, uji hipotesis (uji t dan uji f). Dari hasil penelitian menunjukan bahwa terdapat pengaruh positif dan signifikan secara simultan antara kualitas pelayanan housekeeping dan fasilitas hotel terhadap kepuasan tamu, terdapat pengaruh positif dan signifikan secara parsial antara kualitas pelayanan housekeeping terhadap kepuasan tamu dan terdapat pengaruh positif dan signifikan secara parsial antara fasilitas hotel terhadap kepuasan tamu di Sudamala Resort Sanur. Guest satisfaction is a very important key factor in the successnof a business. The quality of housekeeping services and hotel facilities is an aspect that can affect guest satisfaction, because it is a benchmark for guests to feel happy or disappointed. This study aims to determine the effect of Quality of Housekeeping Services and Hotel Facilities on Guest Satisfaction at Sudamala Resort Sanur. The research method used is a quantitative approach with data collection techniques using a research tool in the form of a questionnaire with probability sampling technique. The data is processed from the complete answers of 92 respondents. With data analysis techniques that user multiplex linear regression analysis, hypothesis testing (t test and f test). From the results of the study showed that there was a positive and significant effect simultaneously between the quality of housekeeping services and hotel facilities on guest satisfaction, there was a partial positives and significant influence between the quality of housekeeping services on guest satisfaction and there was a partial positive and significant influence between hotel facilities on satisfaction guests at Sudamala Resort Sanur.
Dampak Pariwisata terhadap Kualitas Air Danau Beratan Berdasarkan Parameter BOD dan COD Agustina, Arik; Muliadiasa, I Ketut
Jurnal Studi Perhotelan dan Pariwisata Vol. 1 No. 1 (2022): September
Publisher : Penerbit Goodwood

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35912/jspp.v1i1.1840

Abstract

Purpose: The aims of this research is to analyze the effect of tourism on the water quality of Lake Beratan using BOD and COD parameters. Methodology: His research method uses descriptive quantitative through environmental analysis. Lake Beratan water sampling was carried out at 3 points, namely point 1 representing habitation and agriculture, point 2 representing the middle part of the lake, and point 3 representing the tourist area. The information obtained was compared with the Class 1 Seawater Quality Standards Government Regulation Number 22 of 2021. Results: The results showed that the BOD parameters still met the quality standards, so there was not too much organic contamination in Lake Beratan. While the COD parameter exceeds the quality standard, namely Point 1, which is 16 mg/L; point 2 is 12 mg/L and point 3 is 12 mg/L caused by domestic waste around Lake Beratan such as household activities, agriculture, restaurants and tourism. Seeing the high domestic polluters, it is hoped that the government will pay attention to policies in environmental management and work together with local communities, tourists and visitors in protecting the environment. Limitations: The limitation of this study lies in the lack of other supporting parameters used as indicators of water pollution such as phosphate, E.coli and Total coli, it is necessary to test these parameters to determine the water conditions of Lake Beratan more thoroughly. Contribution: The output from this study are expected to be one of the references in making policies based on the data presented to make the right policies, especially to increase the positive of Lake Beratan.
Co-Authors Amertyasih , Ketut Asri Arik Agustina Astina, Made Arya Astrama, I Made Ayu Gayatri Kesumayathi, Ida Ayu Melistyari Dewi, I Gusti Damayanti, Elfira Darmawan, I Made Pande Deden Ismail Denok Lestari Dewi, Ni Putu Intan Putri Saraswati Eka Wahyu, Gede Gede Yoga Kharisma Pradana I Kadek Ariana, I Kadek I Made Darsana Komang Trisna Pratiwi Arcana Made Suka Arnawa, Gusti Murthi, Hadi Ramanda Ni Putu Isha Aprinica Prabawa, Made Bagus Setya Praminatih, I Gusti Ayu Purnantara, I Made Hadi Putu Sabda Jayendra Rena Mariani, Ni Wayan Restiawan, I Gede Ferry Sanjaya, I Wayan Kiki Saputra, I Made Ananta Dwi Sasmita, Ayu Widiya Suwintari, I Gusti Ayu Eka Tunjungsari, Komang Ratih Wirayanti, Ni Komang Elisa Wiyasha, Ida Bagus Made Yoga Setiawan, Yoga