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Pengaruh Gaya Kepemimpinan Dan Lingkungan Kerja Terhadap Kinerja Karyawan Dengan Motivasi Sebagai Variabel Intervening Di Café Del Mar Bali Putra, I Gede Seadityawan; Darsana, I Made; Suwintari, I Gusti Ayu Eka
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 11 (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.v4i11.1156

Abstract

Kinerja karyawan menjadi salah satu indikator utama dalam menciptakan pelayanan yang berkualitas. Faktor-faktor seperti motivasi kerja, lingkungan kerja yang mendukung, dan gaya kepemimpinan yang tepat turut memengaruhi kinerja tersebut. Penelitian ini bertujuan untuk menganalisis pengaruh gaya kepemimpinan dan lingkungan kerja terhadap motivasi dan kinerja karyawan, serta peran motivasi sebagai variabel mediasi. Dengan pendekatan kuantitatif dan responden sebanyak 50 karyawan Cafe Del Mar Bali, data dianalisis menggunakan SmartPLS 4. Hasilnya menunjukkan bahwa gaya kepemimpinan dan lingkungan kerja berpengaruh positif signifikan terhadap motivasi dan kinerja. Selain itu, motivasi terbukti memediasi hubungan antara gaya kepemimpinan dan lingkungan kerja terhadap kinerja. Peneliti merekomendasikan agar manajemen bersikap lebih tegas dalam menerapkan kebijakan, menyediakan ruang istirahat yang nyaman, memberikan gaji yang layak, dan meningkatkan pengawasan kerja. Employee performance is one of the key indicators in delivering quality service. Factors such as work motivation, a supportive work environment, and appropriate leadership style significantly influence performance. This study aims to analyze the influence of leadership style and work environment on employee motivation and performance, with motivation acting as a mediating variable. Using a quantitative approach and involving 50 employees of Café Del Mar Bali as respondents, data were analyzed with SmartPLS 4. The results show that leadership style and work environment have a significant positive effect on both motivation and performance. Furthermore, motivation is proven to mediate the relationship between leadership style and work environment with employee performance. The researcher recommends that management apply policies more firmly, provide a comfortable rest area, offer fair compensation, and enhance supervision in the workplace.
Analisis Menu Engineering Pada Menu A’la Carte Restoran Uncle Pho Asian Kitchen Bali Astawa, I Komang Jericho Oka; Sanjaya, I Wayan Kiki; Suwintari, I Gusti Ayu Eka
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 11 (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.v4i11.1157

Abstract

Penelitian pada restoran Uncle Pho Asian Kitchen Kerobokan, Kuta ini diangkat dengan harapan penjualan yang bagus dan mendapatkan keuntungan, namun kenyataannya belum maksimal bahkan menerima banyak kritikan dan komplain. Urgensi penelitian adalah dampak buruk terhadap restoran itu dan keuntungan yang menjadi tujuan perusahaan. Tujuan penelitian ini bertujuan untuk mengetahui faktor-faktor menu a’la carte restoran dan mengklasifikasi serta mengevaluasi menu-menu yang dikategorikan menguntungkan guna mengetahui tingkat kontribusi demi meningkatkan keuntungan restoran. Studi ini menggunakan pendekatan deskriptif kuantitatif. Data diperoleh dari laporan penjualan selama periode Januari 2025 sampai dengan Maret 2025. Teknik analisis data ini menggunakan analisis kuantitatif menu engineering yang dapat mengklasifikasikan menu ke dalam empat kategori berdasarkan keuntungan dan popularitasnya. Berdasarkan analisis menu engineering dari data penjualan Januari 2025 hingga Maret 2025 di restoran Uncle Pho Asian Kitchen, dari 28 item menu: 5 item menu (17.9%) tergolong Star, 12 item menu (42.8%) Puzzle, 3 item (10,7%) Plowhorse, dan 8 item (28,6%) Dog. Implentasi yang dilakukan adalah Mengidentifikasi item menu yang paling menguntungkan dan kurang efektif, Mengimprovisasi desain menu, Mengembangkan strategi promosi yang efektif untuk meningkatkan penjualan, dan Mengurangi biaya produksi dan meningkatkan efisiensi Research of menu engineering at Uncle Pho Asian Kitchen, Kerobokan Kuta, underlying reason for this research was the expectation of strong sales and profits, but in reality, the restaurant was not maximized and received numerous criticisms and complaints. The urgency of this research is the negative impact on the restaurant and the company's profit goals, which continues to occur. The purpose of this research is to identify factors in the restaurant's a la carte menu and to classify and evaluate menu items categorized as profitable to determine their contribution to increasing restaurant profits. This research uses a quantitative descriptive method. Data were obtained from sales reports from January 2025 to March 2025. The data analysis technique used quantitative menu engineering analysis, which classifies menu items into four categories based on their profitability and popularity. Based on menu engineering analysis of sales data from January 2025 to March 2025 at Uncle Pho Asian Kitchen, of the 28 menu items: 5 menu items (17.9%) are classified as Star, 12 menu items (42.8%) as Puzzle, 3 items (10.7%) as Plowhorse, and 8 items (28.6%) as Dog. The implementation carried out includes identifying the most profitable and least effective menu items, improving menu design, developing effective promotional strategies to increase sales, and reducing production costs and increasing efficiency.
Pengaruh Dimensi Kualitas Pelayanan Front Office Terhadap Kepuasan Tamu D’legon Villas Luxury Suwintari, I Gusti Ayu Eka; Jois , Ni Kadek Julia; Suarmana, I Wayan Restu
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.v4i11.1171

Abstract

Industri pariwisata dan perhotelan adalah sektor ekonomi yang penting di banyak negara, termasuk Indonesia. Pariwisata menjadi salah satu penyumbang devisa terbesar dan membuka banyak lapangan pekerjaan. Hotel dan villa sebagai bagian dari industri perhotelan memiliki peran signifikan dalam memberikan pengalaman menginap yang memuaskan bagi wisatawan. Kualitas pelayanan pada D’Legon Luxury Villas berdasarkan 5 variabel yaitu variabel tangible skor rata-rata sebesar 372,87 artinya tangible pada D’Legon Luxury Villas Baik. Variabel reliability skor rata-rata sebesar 373,5 artinya reliability pada D’Legon Luxury Villas Baik. Variabel responsiveness skor rata-rata sebesar 365,87 artinya responsiveness pada D’Legon Luxury Villas Baik. Variabel emphaty skor rata-rata sebesar 364,55 artinya emphaty pada D’Legon Luxury Villas Baik. Variabel assurance skor rata-rata sebesar 360,35 artinya assurance pada D’Legon Luxury Villas Baik. Berdasarkan hasil analisis data dapat disimpulkan pula bahwa tangible (X1), reliability (X2), responsiveness (X3), emphaty (X4) dan assurance (X5) secara simultan berpengaruh secara signifikan terhadap Kepuaan Tamu (Y) pada D’Legon Luxury Villas
The Impact Of Subak Rice Field Conversion On Socio-Economic Welfare And Environmental Sustainability In North Kuta District, Badung Regency Suwintari, I Gusti Ayu Eka; Prasetya, Putu Wibby
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol 8 No 2 (2025): Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Ev
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/journey.v8i2.351

Abstract

Badung Regency, as the main tourism center in Bali, has experienced massive agricultural land conversion to meet the needs of tourism facilities. The area of rice fields decreased from 9,072 hectares in 2019 to around 8,024 hectares in 2022, with an average conversion rate of around 95 hectares per year. This phenomenon has had a significant impact on the welfare of local communities who have lost their livelihoods in the agricultural sector, even though they have gained short-term economic benefits from the sale of land. This study aims to analyze land conversion patterns and evaluate their impact on the economic, social, and cultural welfare of local communities. The research method uses a mixed approach, including literature studies, quantitative surveys of affected communities, stakeholder interviews, and satellite image-based spatial analysis. This study is expected to provide a comprehensive understanding so that land management can balance the needs of tourism development and the preservation of community and environmental welfare.
Analisis Pengembangan Akomodasi Wisata Homestay di Desa Kenderan, Kecamatan Tegalalang, Kabupaten Gianyar Suwintari, I Gusti Ayu Eka; Swantari, Anita; Wirawan, Putu Eka; Jayendra, Putu Sabda; Restiawan, I Gede Ferry
Jurnal Ilmiah Pariwisata Vol 28 No 1 (2023): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v28i1.1644

Abstract

This study aims to analyze the development of homestay tourist accommodation in Kenderan Village, Tegalalang District, Gianyar Regency. This study uses a qualitative approach. In this study, the data were analyzed and presented descriptively. The data collection used non-participant observation, structured interviews, literature studies, and document studies. The technique SWOT analysis used for data analysis. Based on the results of the research that has been done, it is evident that each homestay has strengths, weaknesses, opportunities and challenges in managing it. In general, the strength of these seven homestays is the strong family atmosphere which is characteristic of each form of homestay. Then there is a weakness of the seven homestays, namely inadequate management due to limited human resources. The existence of culture and nature that are still beautiful is an opportunity for the seven homestays in Kenderan Village. Therefore, it is necessary to utilize existing resources so that they can be used as the main factor that attracts the attention of tourists to settle down. Next, regarding the challenges, those are generally experienced by the seven homestays are increasingly fierce and growing market competition. Keywords: Homestay, Tourism Village, Management, SWOT Analysis
VIRAL TOURISM DAN TRANSFORMASI ATRAKSI WISATA PURA LEMPUYANG MADYA DI BALI PADA ERA MEDIA SOSIAL Nyoman Surya Wijaya; Made Darsana; A.A. Ayu Arun Swi Arianti; I Gusti Ayu Eka Suwintari
Jurnal Manajemen Perhotelan dan Pariwisata Vol. 9 No. 2 (2026): Jurnal Manajemen Perhotelan dan Pariwisata (IN PRESS)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v9i2.116966

Abstract

The phenomenon of viral tourism driven by social media has transformed how tourists perceive and experience destinations, including cultural-spiritual attractions. This study aims to analyze the construction of the tourist gaze, the transformation of destination meanings, and their implications for destination management at Pura Lempuyang Madya, Bali. A qualitative case study approach was employed through digital content analysis and document review of social media posts, tourist reviews, and supporting documents. The findings reveal that social media constructs a visually oriented tourist gaze, reflected in the dominance of photographic activities centered on the iconic Gate of Heaven. This phenomenon has transformed the destination from a cultural-spiritual space into an object of digital visual consumption, while simultaneously encouraging cultural commodification and creating new management challenges. The novelty of this study lies in integrating viral tourism, tourist gaze, destination meaning transformation, cultural commodification, and sustainable destination management within a single analytical framework.  
The Impact Of Subak Rice Field Conversion On Socio-Economic Welfare And Environmental Sustainability In North Kuta District, Badung Regency I Gusti Ayu Eka Suwintari; Putu Wibby Prasetya
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol. 8 No. 2 (2025): Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/journey.v8i2.351

Abstract

Badung Regency, as the main tourism center in Bali, has experienced massive agricultural land conversion to meet the needs of tourism facilities. The area of rice fields decreased from 9,072 hectares in 2019 to around 8,024 hectares in 2022, with an average conversion rate of around 95 hectares per year. This phenomenon has had a significant impact on the welfare of local communities who have lost their livelihoods in the agricultural sector, even though they have gained short-term economic benefits from the sale of land. This study aims to analyze land conversion patterns and evaluate their impact on the economic, social, and cultural welfare of local communities. The research method uses a mixed approach, including literature studies, quantitative surveys of affected communities, stakeholder interviews, and satellite image-based spatial analysis. This study is expected to provide a comprehensive understanding so that land management can balance the needs of tourism development and the preservation of community and environmental welfare.
Penguatan Kompetensi Gastronomi Berbasis Bahan Pangan Lokal melalui Workshop dan Cooking Class bagi Masyarakat di Denpasar, Bali Ni Luh Gde Sari Dewi Astuti; Putu Eka Wirawan; I Gusti Ayu Eka Suwintari; Anak Agung Istri Putera Widiastiti; Putu Renita Amelia Putri; I Kadek Rama Putra Satria
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.
Meningkatkan Kepuasan Menginap Melalui Peningkatan Kualitas Pelayanan dan Fasilitas Hotel I Komang Nataliana; Kadek Feni Aryati; I Gusti Ayu Eka Suwintari; A.A.A Arun Suwi Arianty
Abdimas Indonesian Journal Vol. 6 No. 2 (2026)
Publisher : Civiliza Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59525/aij.1992

Abstract

Guest satisfaction is a crucial factor influencing the success of the hospitality industry, as it is closely associated with customer loyalty, hotel reputation, and business competitiveness. Based on observations, discussions with the management, and an analysis of guest reviews on the Booking.com platform, D’Nusa Beach Club and Resort continues to face challenges related to service quality and hotel facilities. These challenges include suboptimal service delivery, ineffective complaint handling, inconsistent room cleanliness, and several facilities requiring maintenance. This community service program aimed to improve service quality and facility management to enhance guest satisfaction. The methods employed included problem identification, socialization, service excellence training, facility management assistance, and evaluation. The socialization and training focused on service excellence, effective communication, customer experience, and complaint handling. Assistance activities included strengthening housekeeping standards, developing housekeeping checklists, and providing recommendations for regular facility maintenance. The results indicated an improvement in participants' understanding of the importance of responsive, friendly, and professional service, as well as increased awareness of the significance of facility maintenance and cleanliness standards in supporting guest comfort. Furthermore, the hotel management demonstrated a commitment to implementing the recommended improvements to enhance service quality and hotel facilities. This program contributed positively to strengthening human resource capacity and facility management, thereby supporting the continuous improvement of the guest experience.
Pemberdayaan Masyarakat Desa Tegal Harum dalam Pengolahan Sampah Organik dan Pembuatan Eco-Enzyme Sebagai Upaya Mendukung Konsep Green Tourism Sustainability I Gusti Ayu Eka Suwintari; I Gusti Ayu Melisyari Dewi; Arik Agustina; Putu Wibby Prasetya
Jurnal Abdi Masyarakat Vol. 5 No. 2 (2025): Jurnal Abdi Masyarakat Agustus 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jam.v5i2.87

Abstract

Permasalahan pengelolaan sampah organik di kawasan pemukiman padat seperti Desa Tegal Harum, Denpasar Barat, menjadi isu yang krusial dalam konteks pembangunan berkelanjutan dan pengembangan destinasi wisata ramah lingkungan (green tourism). Meskipun desa Tegal Harum memliki potensi alam dan sosial budaya yang tinggi, kurangnya lahan , keterbatasaan pengetahuan masyarakat, dan minimnya partisipasi aktif dalam pengelolaan sampah organik menjadi hambatan utama dalam mewujutkan lingkungan yang bersih dan sehat. Untuk menjawab tantangan tersebut, dilakukan program pemberdayaan masyarakat berbasis pelatihan dan edukasi pengolahan sampah rumah tangga menjadi produk bernilai guna, yaitu eco-enzyme, yang merupakan cairan hasil fermentasi limbah organik dengan berbagai manfaat lingkungan. Program ini tidak hanya menitikberatkan pada pengetahuan dan keterampilan teknis dalam pembuatan eco-enzyme,  tetapi juga mengintegrasikan prinsip-prinsip partisipatif guna membangun kesadaran kolektif masyarakat terhadap pentingnya pengelolaan sampah secara mandiri. Melalui peendekatan pelatihan, pendampingan, dan monitoring yang sistematis, kegiatan ini mampu meningkatkan pemahaman warga terhadap pentingnya pemilahan sampah, pemanfaatan limbah organik, serta penguatan nilai-nilai gotong royong sebagai fondasi komunitas hijau yang berdaya. Hasilnya, kegiatan ini telah memberikan dampak positif terhadap lingkungan, sosial, dan ekonomi lokal, serta memperkuat daya tarik Desa Tegal Harum sebagai salah satu model desa wisata hijau yang edukatif di Bali. The issue of organic waste management in densely populated residential areas, such as Tegal Harum Village in West Denpasar, represents a critical challenge within the broader framework of sustainable development and the advancement of environmentally friendly tourism (green tourism). Despite the village’s considerable natural and socio-cultural potential, constraints such as limited land availability, insufficient public knowledge, and low levels of active community participation in organic waste management pose significant barriers to the realization of a clean and healthy living environment. In response to these challenges, a community empowerment program was initiated, emphasizing capacity building through training and education on the processing of household organic waste into value-added products—specifically eco-enzyme, a fermented liquid derived from organic waste that offers multiple environmental benefits. This initiative not only focused on imparting technical knowledge and practical skills related to eco-enzyme production but also incorporated participatory approaches aimed at fostering collective awareness and community responsibility regarding independent waste management. Through a structured methodology encompassing training, mentoring, and systematic monitoring, the program has effectively enhanced residents’ understanding of waste segregation, organic waste utilization, and the reinforcement of mutual cooperation (gotong royong) values as the foundation for a resilient and empowered green community. The outcomes of this initiative have demonstrated positive environmental, social, and economic impacts, while also strengthening the position of Tegal Harum Village as a model of educational green tourism in Bali.
Co-Authors A. A. Ayu Arun Suwi Arianty A.A. Ayu Arun Swi Arianti Adi Saputra, David Agung Ayu Arun Suwi Arianty, Anak Anak Agung Ayu Arun Suwi Arianty Anak Agung Istri Putera Widiastiti Anak Agung Istri Putera Widiastiti Andriani , Dewa Ayu Angelina Hartono Anita Swantari, Anita Antara, Ida Bagus Ketut Soma Arianty , A.A.A Arun Suwi Arianty, A. A. Ayu Arun Suwi Arianty, Anak Agung Ayu Arun Suw Arik Agustina Artadi, I Wayan Dedi Arun Suwi Arianty, A. A. Ayu Astawa, I Komang Jericho Oka Astina, Made Arya Astuti , Ni Luh Gede Sari Dewi Ayu Arun Suwi Arianty Ayu Melistyari Dewi, I Gusti Ayu Suwita Yanti Bagus Ketut Soma Antara, Ida Cahyanti, Ni Komang Novitri Christina Risma Lovieta Danuwangsa, Reyhan Dewi, I Gusti Ayu Melistyari Dika Pranadwipa Koeswiryono, Dika Pranadwipa Dwiki Tresnadi Pande, I Made Effendie, Mahardhika Wijaya Eka Sudarmawan, I Wayan Eka Wulandari, Ni Putu Febianti Febianti Gde Made Nugraha Regita Hadi Purnantara, I Made I Gede Ferry Restiawan I Gede Guna Darmada I Gst Ayu Melistyari Dewi I Gusti Agung Mirah Sanjiwani I Gusti Ayu Melistyari Dewi I Gusti Ayu Melistyari Dewi I Gusti Ayu Melisyari Dewi I Gusti Ketut Purnaya, I Gusti Ketut I Gusti Made Pandu Pramesta I Kadek Ariana, I Kadek I Kadek Rama Putra Satria I Kadek Udiyana Putra I Komang Nataliana I Made Angga Ferdiawan I Made Darsana I Nyoman Sudiarta I Nyoman Sudiarta I Nyoman Sunarta I Putu David Adi Saputra I Putu David Adi Saputra I Wayan Eka Mahendra I Wayan Putra Aditya, I Wayan I Wayan Restu Suarmana, I Wayan Restu I Wayan Sukma Winarya Prabawa Ida Ayu Gayatri Kesumayanthi Ida Ayu Gayatri Kesumayathi Ismail , Deden Jessica Aprilia Jois , Ni Kadek Julia Juwita Sari, Retno Kadek Ayu Ekasani Kadek Feni Aryati Lanovia Amir, Firlie Leni Rosyani Lina Widiastuti Lolo, Stefanny Falia Made Darsana Moh Agus Sutiarso Mukha, I Kadek Muliadiasa, I Ketut Muliadiasa, Ketut Ni Kadek Ayu Mirayani Ni Kadek Yunika Rahayu Ni Ketut Ari Maylani Ni Luh Gde Sari Dewi Astuti Ni Luh Supartini Ni Made Ayu Natih Widhiarini NI MADE AYU SULASMINI . Ni Made Elsa Sugiantari Ni Putu Isha Aprinica Ni Putu Tiya Paristha Ni Wayan Mita Damayanti Nitayani, Komang Tresia Nyoman Surya Wijaya Nyoman Wibawa Saputra Oematan, Nanda Laurensia Pantiyasa, I Wayan Parwati, Komang Shanty Muni Pramana, Made Ananda Ari Prasetya, Putu Wibby Purba, George Michael Carona Purnantara, I Made Hadi Purnaya , I Gusti Ketut Putra , Putu Arya Krisna Adi Putra, I Gede Seadityawan Putra, Kimberley Putri, Ni Luh Putu Indah Amertha Putriningsih, Desak Putu Erlita Putu Eka Wirawan Putu Indah Budi Apsari Putu Ratih Pertiwi Putu Renita Amelia Putri Putu Sabda Jayendra Putu Sri Darmayanti Putu Wibby Prasetya Ramantha, Ngakan Putu Gede Rena Mariani, Ni Wayan Restiawan, I Gede Ferry Rinayanthi, Ni Made Riska Martiantari, Ni Wayan Sanjaya, I Wayan Kiki Saputra , I Putu David Adi Saputra, Enggar Dipayana Dwi Saputra, I Gusti Ngurah Agung Oka Saputra, I Made Wira Sari, Ni Kadek Yusnia Purnama Selamet, I Wayan Agus Semara, I Made Trisna Septiawan, I Kadek Yudik Septiyani, Sania Setiawan, I Kadek Doni Shirley Maitri Sintyawati, Ni Wayan Suadnyan, I Wayan Suarmana , I Wayan Restu Sudiarta, Nyoman Suka, Gabriella Debora Ginting Suprapto , I Nyoman Arto Timotius Prastio Tunjungsari, Komang Ratih Vinola Vransisca Sandra Wangsa, I Wayan Kevin Ari Widada, Magdalena Cahyani Priyastika Ningsih Widiastiti , A.A. Istri Putera Yama, I Ketut Satria Yanti, Ni Putu Eka Yudistira Zulfikri Akbar Respati