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All Journal Buletin Udayana Mengabdi E-Journal of Tourism Jurnal IPTA Jurnal Kajian Bali Journal of Indonesian Tourism and Development Studies Jurnal Master Pariwisata (JUMPA) QALAMUNA: Jurnal Pendidikan, Sosial, dan Agama Jurnal Ilmiah Manajemen dan Bisnis Community Development Journal: Jurnal Pengabdian Masyarakat Community Empowerment Devotion: Journal of Research and Community Service Widyadari : Jurnal Pendidikan Journal of Social Research Daiwi Widya : Jurnal Pendidikan FKIP Unipas Pusaka : Journal of Tourism, Hospitality, Travel and Business Event Publikasi Ilmiah Bidang Pengabdian Kepada Masyarakat (SIKEMAS) Jurnal Ilmiah Hospitality Management Jurnal Ilmiah Pariwisata dan Bisnis Paryaṭaka : Jurnal Pariwisata Budaya dan Keagamaan Journal of Business on Hospitality and Tourism International Journal of Multidisciplinary Sciences JUPARITA: Jurnal Pariwisata Tawangmangu Nusantara Journal of Multidisciplinary Science International Journal of Technology and Education Research International Journal of Economics, Business and Innovation Research International Journal of Contemporary Sciences (IJCS) Jurnal Studi Perhotelan dan Pariwisata
I Nyoman Sudiarta
Program Studi Industri Perjalanan Wisata, Fakultas Pariwisata, Universitas Udayana
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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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.
Values of Traditional Education Through the Procession of Mājar-ajar in the Hindu Community at Pura Agung Besakih Sudiarta, I Nyoman; Artayasa, I Putu; Suda, I Ketut
QALAMUNA: Jurnal Pendidikan, Sosial, dan Agama Vol 16 No 2 (2024): Qalamuna - Jurnal Pendidikan, Sosial, dan Agama
Publisher : Lembaga Penerbitan dan Publikasi Ilmiah Program Pascasarjana IAI Sunan Giri Ponorogo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37680/qalamuna.v16i2.6337

Abstract

This study aims to analyze the values ​​of traditional education contained in the Mājar-ajar procession and examine its implications for the Hindu community's social, cultural, and economic aspects in Bali. The research method used is qualitative with observation techniques, in-depth interviews, and literature studies. The results of the study indicate that the Mājar-ajar procession contains traditional educational values, such as the teachings of tatwa (Hindu philosophy), susila (morality), and ceremonies (religious rituals), which are passed down from generation to generation. From a social aspect, this procession strengthens social relations, solidarity, and a sense of togetherness in society. From a cultural aspect, this procession is a means of preserving Hindu traditions and cultural identity in Bali through ritual symbols, performing arts, and religious practices. Meanwhile, from an economic aspect, this procession contributes to the empowerment of the community's economy through the tourism sector, creative industry, and trade in ritual products. The Mājar-ajar procession functions as a religious ritual. It has a strategic role in maintaining the continuity of traditional education, strengthening social and cultural structures, and encouraging economic growth based on local culture. Therefore, efforts are needed to preserve and develop this procession to remain relevant and useful in Hindu society in Bali.
The The Effect Of Service Quality And Visitor Motivation On Satisfaction And Intentions To Revisit At Bogor Botanical Garden Sakti, Dimas Panca; I Nyoman Sudiarta; I Gusti Ngurah Widyatmaja
International Journal of Economics, Business and Innovation Research Vol. 4 No. 02 (2025): International Journal of Economics, Business and Innovation Research( IJEBIR)
Publisher : Cita konsultindo

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This research investigates the impact of service quality and visitor motivation on satisfaction and revisit intentions at Kebun Raya Bogor. Utilizing a quantitative explanatory approach, the study analyzes how these factors interact to influence visitor behavior. Through surveys with 100 visitors, the research identifies key dimensions of service quality—reliability, responsiveness, assurance, empathy, and tangibles—and evaluates how these, combined with visitor motivations, affect satisfaction and the likelihood of revisiting. The results indicate that both service quality and motivation significantly influence satisfaction, which in turn impacts revisit intention. This study highlights the importance of improving service quality to enhance visitor satisfaction and foster loyalty at tourism destinations.
Application of the Sad Kerthi Concept in Developing Marine Tourism Area on the Blue Economy in Karangasem Regency Osin, Rosvita Flaviana; Putra, I Nyoman Darma; Sudiarta, I Nyoman; Sari, Ni Putu Ratna
Pusaka : Journal of Tourism, Hospitality, Travel and Business Event Vol. 7 No. 1 (2025): February-Juli
Publisher : Politeknik Pariwisata Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33649/pusaka.v6i2.235

Abstract

This study presents a problem statement by exploring the application of the Sad Kerthi concept in the development of a marine tourism area in Karangasem Regency, Bali, with a focus on blue economy principles. The Sad Kerthi, deeply rooted in Balinese Hindu local wisdom, emphasizes the preservation of six sacred elements: Atma (soul), Segara (ocean), Danu (lake), Wana (forest), Jagat (earth), and Jana (human). The challenge lies in applying the blue economy approach to optimize the sustainable and wise utilization of marine resources while maintaining ecosystem balance and enhancing local community welfare. By aligning with Blue Economy principles, which advocate for the sustainable use of ocean resources for economic growth, the study underscores the potential of integrating traditional wisdom with modern economic models. The research indicates a methodology that utilizes a qualitative approach, conducting in-depth interviews with experts from governmental and cultural sectors, as well as academic and research programs that incorporate these values of local wisdom. The main findings indicate that local wisdom and the blue economy are interdependent, mutually strengthening each other in the quest for sustainable development. Local wisdom serves as a cornerstone for sustainable practices, cultural values, and community involvement, which can significantly enhance the effectiveness of the Blue Economy framework. The main conclusions of this research contribute to the discussion on sustainable tourism by illustrating the effectiveness of a culturally rooted approach to achieving both environmental and economic sustainability.
The Role Of Stakeholder In Developing Sustainable Island Nature Base Tourism In Tatoareng Sangihe North Sulawesi Mozes, Getruida Nita; Darma Putra, I Nyoman; Sudiarta, I Nyoman; Kristianto, Yohanes
International Journal of Multidisciplinary Sciences Vol. 3 No. 1 (2025)
Publisher : Jayapangus Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37329/ijms.v3i1.3542

Abstract

Development of sustainable nature-based tourism in the islands requires the role of stakeholders who not only support environmental, local economic and cultural sustainability but also enhance the tourist experience and their satisfaction.  This research focuses on identifying the existing conditions of tourism development in the Tatoareng Islands, and the role of stakeholder in developing nature-based island tourism in Tatoareng Sangihe, North Sulawesi. This research uses a descriptive qualitative approach. Data collection techniques include observation, interviews, focus group discussions, and document study. Data reduction techniques and SWOT analysis were used to analyze the data.  The findings show that the Tatoareng Islands have potential tourist attractions, including protected habitats, wildlife and cultural heritage. However, there are several challenges in their development, such as limited accessibility, infrastructure, and low tourism human resource quality. The role of stakeholders is vital in improving the quality of the 4A components (attractions, amenities, access, and ancillary services) and enhancing the tourism human resources of the local community to achieve sustainable nature-based tourism development goals in Tatoareng.
Penerapan Standard Operating Procedures Bagian Kitchen Di Hotel the Haven Suites Bali Berawa Yasa, A.A Kompiang Agus Nuarta; Lestari, Denok; Sudiarta, I Nyoman
Jurnal Studi Perhotelan dan Pariwisata Vol. 2 No. 2 (2024): Maret
Publisher : Penerbit Goodwood

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35912/jspp.v2i2.3247

Abstract

Purpose: The purpose of this study is to find out the application of SOP in the kitchen section and find out what are the obstacles in implementing SOP at The Haven Suites Bali Berawa. Research methodology: The data collection methods used are observation, interviews and documentation.Results: Based on the results of this study, it shows that the application of SOP in the kitchen has been carried out quite well but not implemented as a whole so that the SOP are not applied optimally. Conclusions: Based on the results of qualitative research conducted through interview, observation, and documentation techniques, it can be concluded that the implementation of Standard Operating Procedures (SOP) in the kitchen section of The Haven Suites Bali Berawa has generally been implemented well. However, there are still some SOPs that have not been implemented optimally. The main obstacles faced in the implementation of SOPs include the lack of kitchen staff due to labor reduction during the pandemic and the low discipline of trainee staff in implementing SOPs, which is caused by the absence of a clear reward and punishment system.Limitations: This study has limitations in terms of scope, which is only focused on one operational section, namely the kitchen, and was conducted in one hotel only, so the results may not necessarily be generalized to other hotels. In addition, the limited research time and post-pandemic operational conditions also affect the completeness of data and direct observation.Contribution: This research is expected to contribute to hotel management in evaluating and improving the implementation of SOPs in the kitchen, especially in terms of adding staff and implementing a reward and punishment system for trainees. In addition, the results of this study can also be an academic reference in the development of operational management studies in the hospitality industry.Keywords: Application, Kitchen, Standard Operating Procedures, How to Cite: Yasa, A, A, K, A, N. Lestari, D. Sudiarta, I, N. (2024). Penerapan Standard Operating Procedures Bagian Kitchen Di Hotel the Haven Suites Bali Berawa. Jurnal Studi Perhotelan dan Pariwisata, 2(2), 99-105.
STRATEGI PENGEMBANGAN PURI GEDE KABA-KABA SEBAGAI DAYA TARIK WISATA UNGGULAN DESA KABA-KABA KABUPATEN TABANAN, BALI I Nyoman Sudiarta
Widyadari Vol. 26 No. 1 (2025): April 2025
Publisher : LP3M Universitas PGRI Mahadewa Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59672/widyadari.v26i1.4659

Abstract

Puri Gede Kaba-Kaba is one of the cultural tourism objects located in Kaba-Kaba Village, Kediri District, Tabanan Regency, Bali Province. This palace is used as a tourist attraction because the building has traditional Balinese architectural art, as well as the application of the Sanga Mandala and Asta Kosala Kosali concepts that are still preserved until now. In addition, activities at the location still reflect the strong Balinese culture supported by a cool environment with a very wide expanse of rice fields and close to other famous tourist attractions such as Tanah Lot and Nyanyi Tabanan Beach. Tourists can do various things at Puri Gede Kaba-Kaba such as participating in the tour of the palace, taking pictures and enjoying traditional dishes. Tourists can also tour Kaba-Kaba Village by bicycle or walking along the cool rice fields and beautiful scenery. Data analysis techniques are carried out qualitatively descriptive and SWOT analysis. Based on the results of the analysis, it was concluded that Puri Gede Kaba-Kaba is in Quadrant V, which means maintaining and preserving (unchanged strategy) to continue to be developed as a leading cultural tourism object in Tabanan Regency. The development of cultural attractions with the existence of Puri Gede Kaba-Kaba must be linked to various other tourism activities, both in Kaba-Kaba Village and other famous tourist attractions close to Puri Kaba-Kaba. The development of cultural tourism attractions is not only from Puri Gede Kaba-Kaba itself but also the environment around Kaba-Kaba Village in general
BERAPA JUMLAH PENGUNJUNG YANG SEHARUSNYA DITERIMA OLEH PENGUSAHA PARIWISATA PADA SAAT PANDEMI COVID-19? Suasapha, Anom Hery; Tirtawati, Ni Made; Dianasari, Dewa Ayu Made Lily; Iswarini, Ni Ketut; Sudiarta, I Nyoman
Paryaṭaka Jurnal Pariwisata Budaya dan Keagamaan Vol 3 No 2 (2025): Februari 2025
Publisher : Institut Agama Hindu Negeri Gde Puda Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53977/pyt.v3i2.2433

Abstract

Limiting the number of visitors is one of the best efforts that tourism entrepreneurs can make to continue operating safely during the COVID-19 pandemic. Unfortunately, a method for determining the maximum number of visitors accepted during an outbreak is unavailable. This article explains the method to determine the maximum number of visitors using a seafood café in Kedonganan Beach Bali as a case study. The proposed determination method uses a tourism carrying capacity formula that is modified by incorporating physical distancing and correction factors relevant to the COVID-19 pandemic situation, such as temporary closure of destination, attraction, and tourism business, into the equation. This article demonstrates how modifications made to the original carrying capacity formula can produce a formula for determining the maximum number of visitors that can be received during the pandemic while placing the visitors’ and workers' safety as a top priority. This article shows how the modified formula can calculate the maximum number of visitors the tourism operator can accept during the COVID-19 Pandemic. This article contributes an idea in developing a method for determining the maximum number of visitors in the future if the tourism industry faces a similar situation where tourist movement and interaction, as the essence of tourism, can threaten their safety.
Pengaruh Kualitas dan Harga Makanan terhadap Kepuasan Tamu Benedict, Maverick Paulus; Astina, Made Arya; Sudiarta, I Nyoman
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 4 (2025): Jurnal Ilmiah Pariwisata dan Bisnis April 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i4.955

Abstract

Seiring dibukanya penerbangan internasional, berbagai usaha pariwisata mulai terlihat bergeliat. Hotel dan restoran merupakan usaha pariwisata yang terlihat jelas kebangkitannya setelah sekian lama harus berjuang bertahan hidup selama pandemi yang lalu. Begitu banyaknya usaha pariwisata yang bermunculan merespon kondisi yang mulai membaik ini sehingga menimbulkan persaingan yang kian sengit. Maka dari itu, guna menghadapi keadaan tersebut, pengusaha harus dapat mengambil keputusan yang cepat dan tanggap agar usaha yang diciptakannya dapat berjalan dengan baik. Tujuan dari penelitian ini adalah untuk menganalisis pengaruh kualitas dan harga makanan terhadap kepuasaan pelanggan yang ada di Restoran Karang, Holiday Inn Bali Sanur. Metode penelitiian yang dipakai adalah pendekatan kuantitatif berbentuk penelitian lapangan dengan teknik pengumpulan data yang dipakai yaitu kuesioner dan dokumentasi, serta menggunakan teknik pengambilan sampel kuota sampling. Hasil penelitian memaparkan bahwa kualitas makanan berdampak negatif dan signifikan pada kepuasan tamu, sedangkan harga berdampak positif dan signifikan pada tingkat kepuasan tamu. Pada penelitian ini variabel kualitas makanan dan harga pada kepuasan tamu memiliki kontribusi sebesar 18% sedangkan sisanya 82% dijelaskan oleh variabel lain yang tidak diteliti di dalam model kepuasan tamu di Restoran Karang, Holiday Inn Bali Sanur. As international flights opened, tourist ventures began to look up. Hotels and restaurants are clearly seen as a tourist enterprise in their wake after such a long struggle to survive the last pandemic. The sheer number of tourist businesses that have sprung up to respond to this emerging condition has led to more competition. Thus, in order to cope with such circumstances and circumstances, a businessman must be able and quick and resourceful in making decisions so that his established efforts can thrive. The purpose of this study is to analyze the impact of quality and price on the customers' satisfaction at the Karang Restaurant, Holiday Inn Bali Sanur. The method of research used is a quantifiable, field-based approach with data collection techniques of questionnaires and documenting, and using sampling sampling samples samples sampling samples. Studies have shown that the quality of food has a negative and significant impact on guest satisfaction, while prices have a positive and significant impact on the level of guest satisfaction. In this study variables of food quality and price for guest satisfaction have an 18% contribution while the rest is 82% explained by other unstudied variables in the guest satisfaction model at the Karang Restaurant, Holiday Inn Bali Sanur.
Analisis Penerapan Sop Sequence Of Service Lunch Operation Sanjaya, I Made Arya; Sudiarta, I Nyoman; Juniarta, Pande Putu
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 4 (2025): Jurnal Ilmiah Pariwisata dan Bisnis April 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i4.957

Abstract

Target pengkajian ini guna menganalisa pemakaian standard operating prosedures (SOP) sequence of service lunch operation di Alu restoran Four Seasons Jimbaran Bay dengan standar yang telah ditentukan. Pengkajian ini dilaksanakan hingga 3 bulan diawali sejak Februari 2023 – April 2023. Pengkajian ini memakaiTeknik analisis binomial dengan sampel pemantauan variable dikotomi pada proporsi yang diinginkan, melalui parameter distribusi binomial yang ditetapkan dan dianggap sesuai dengan penerapan SOP adalah 0.85. Hasil dari penelitian ini ditemukan bahwa: penerapan SOP sequence of service di Alu restoran belum sesuai dengan standar yang dikarenakan salah satu dari karyawan tidak menjalankan SOP yang ada dengan baik dan benar. Dari penelitian ini dapat disimpulkan bahwa penerapan SOP sequence of service lunch operation di alu restoran Four Seasons At Jimbaran Bay belum memenuhi syarat dengan baik. The purpose of this study was to analyze the application of standard operating procedures (SOP) sequence of service lunch operations at Alu Four Seasons Jimbaran Bay restaurant with predetermined standards. This research was conducted for 3 months starting from February 2023 – April 2023. The data analysis technique used in this study was the binomial analysis technique with dichotomous variable observation samples with the expected proportions, based on the parameters of the binomial distribution that were determined and considered suitable for the application of SOP, namely 0.85. The results of this study found that: the implementation of the SOP sequence of service at Alu restaurants was not up to standard because one of the employees did not carry out the existing SOP properly and correctly. From this study it can be concluded that the implementation of the SOP sequence of service lunch operation at the restaurant Four Seasons At Jimbaran Bay does not meet the requirements properly.
Co-Authors A.A. Ayu Arun Suwi Arianty Agatha Fransiska Tarigan Ainun Sabila Akbar Isawatul Jariah Akrom, Akrom Amir, Firlie Lanovia Anak Agung Istri Sri Wiadnyani Anak Agung Putu Agung Suryawan Wiranatha Ander Sriwi, Ander Andhika, I Made Wisnu Andriana, Kiki Rizki Fista Anggitha, I Putu Nanda Anindya Putri Lestari Anom Hery Suasapha Antara, I.B Ketut Soma Arnawa, I Gusti Suka Arya Adi Palguna Astina, Made Arya Basilius Redan Werang Benedict, Maverick Paulus Chintiya Betari Avinda Christian Hamonangan Sinaga Cokorda Istri Avrilya Shinta Sanjaya Dendy Baskara Permana, I Dewa Made Denok Lestari Dewa Ayu Putu Putri Krisnadewi Dewi Handriana N. Meo Dewi, Ni Made Ayu Candra Diana Martalia Dianasari, Dewa Ayu Made Lily E.P, Dewa Putu Kiskenda Erick Kevin Perangin-Angin Fachlepi, Imam GUSTI AYU PRAMINATIH Heidy Amelia Helena Ratu Hibatullah, Naufal Hidayanti, Sofiyana I Gede Noviana Putra I Gede Witayasa I Gusti Ayu Eka Suwintari I Gusti Ngurah Widyatmaja I Gusti Putu Bagus Sasrawan Mananda I Ketut Suda I Ketut Suda I Ketut Suwena I Made Antara I Made Budiarsa I Made Darsana I Made Gede Darma Susila I Made Sendra I Made Weda Satia Negara I Nyoman Darma Putra I Nyoman Sunarta I Putu David Adi Saputra I Putu Gde Sukaatmadja I Putu Pradipa Aditya Utama I PUTU SUDANA I Putu Sudhyana Mecha I Wayan Agus Slamet I Wayan Suardana I Wayan Suardana I Wayan Suardana I. M. K. Negara Iswarini, Ni Ketut Juniarta, I Kadek Wahyu Juniarta, Pande Putu Kadek Utami Wirya A. Kresnanda Yuliono Kusuma, Bintang Cahaya L.G.L.K. Dewi Latupeirissa, Grasyeli Luh Eka Susanti Made Antara Made Antara Made Antara MADE KUSUMA NEGARA Mananda, I Gusti Putu Bagus Sasrawan Martina, Claudia Dwi May Sandy Br. Ginting Meitisrilatifatulain Fitriadewi Mariana Mozes, Getruida Nita N. M. O. Karini N. Putri Sumaryani N.G.A.S. Dewi N.M.S. Wijaya Nani Eunike Manoach Natalia Siska Katerina Natasha Audrey Ni Ketut Riska Dewi Prawita Ni Luh Putu Pebri Artayani . Ni Luh Putu Septiani Ni Made Oka Karini Ni Made Suwijati Ni Made Tirtawati Ni Putu Ayu Savitri Ni Putu Eka Mahadewi Ni Putu Eka Mahadewi, Ni Putu Ni Putu Ratna Sari Ni Wayan Ayu Sekarningsih Ni Wayan Ria Agustini Ni Wayan Sri Suprapti Ni Wayan Vitha Wahyundari Nilam, Allysa Nyoman Ariana Nyoman Surya Wijaya P. A. W. Sagita Pakniany, Yamres Pangkerego, Paulus Davidson Parasutha , I Gede Pramana, I Made Manggala Pratama, I Wayan Yoga Putu Agus Wikanatha Sagita Putu Eka Wirawan Putu Gede Subhaktiyasa Putu Putri Susanti Putu Sabda Jayendra Rosvita Flaviana Osin Sakti, Dimas Panca Sanjaya, I Made Arya Sintari, Silvia Ni Nyoman Tamaulina Br Sembiring Trimandala, Nyoman Agus Utik Kuntariati Via Reza Efrida Vinna Lauw W. Citra Juwitasari W.C.J. Sari Wiartha, Nyoman Gede Mas Widhyadanta, I Gede Dirga Surya Arya Yasa, A.A Kompiang Agus Nuarta Yayu Indrawati Yohanes Kristianto Yundari, Yundari