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All Journal RETORIKA: Jurnal Ilmu Bahasa Jurnal Pendidikan Bahasa Inggris JELLT (Journal of English Language and Language Teaching) Linguistic, English Education and Art (LEEA) Journal Jurnal Kajian Bahasa, Sastra dan Pengajaran (KIBASP) SASTRANESIA: Jurnal Program Studi Pendidikan Bahasa dan Sastra Indonesia Yavana Bhasha : Journal of English Language Education International Journal of Linguistics and Discourse Analytics (ijolida) Jurnal Pedagogi dan Pembelajaran Community Empowerment Indonesian Journal of Engagement, Community Services, Empowerment and Development (IJECSED) Jurnal Pengabdian Masyarakat (ABDIRA) TRAVERSE - Journal of Language and Applied Linguistics Al-MIKRAJ: Jurnal studi Islam dan Humaniora Jurnal Ilmu Komunikasi Jurnal Ilmiah Hospitality Management Jurnal Abdi Masyarakat Jurnal Ilmiah Pariwisata dan Bisnis Ekalaya: Jurnal Pengabdian Kepada Masyarakat Indonesia Jurnal Pengabdian Masyarakat Bangsa Jurnal Pengabdian Kepada Masyarakat SEWAGATI Sabangka Abdimas Jurnal Pengabdian Masyarakat Sabangka Journal of Linguistics, Culture and Communication Indonesian Journal of Community Empowerment Jurnal Pengabdian Masyarakat Konstruktivisme : Jurnal Pendidikan dan Pembelajaran
Luh Eka Susanti
Insitut Pariwisata Dan Bisnis Internasional
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Analisis Kepuasan Pelanggan dalam Melakukan Pemesanan Kamar di Quest Hotel Tuban Bali Secara Online Setiawan, I Gede Agus; Sanjaya, I Wayan Kiki; Susanti, Luh Eka
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 8 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Agustus 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i8.847

Abstract

Terhitung pada tahun 2022, terdapat banyak hotel yang memanfaatkan media internet sebagai sarana untuk memberikan informasi mengenai fasilitas dan pelayanan yang dimiliki, serta untuk memasarkan produknya. Perkembangan teknologi berbasis internet telah semakin maju dan memudahkan masyarakat untuk mencari informasi mengenai hotel serta melakukan pemesanan kamar secara online. Penelitian ini bertujuan untuk mengetahui faktor-faktor yang mempengaruhi kepuasan pelanggan dalam melakukan pemesanan kamar secara online. Penelitian ini dilakukan di Hotel Quest Tuban Kuta By Aston, yang berlokasi di Jalan Kediri No. 9, Tuban, Kuta, Kabupaten Badung, Bali. Jumlah sampel yang digunakan sebanyak 40 responden. Berdasarkan pembahasan dengan metode PCA (Principal Component Analysis), ditemukan tiga faktor yang mempengaruhi kepuasan pelanggan dalam melakukan pemesanan kamar secara online di Quest Hotel Tuban Bali. Ketiga faktor tersebut menjelaskan semua varian yang ada di dalam data, yaitu sebesar 75,15 persen, dan sisanya sebesar 24,85 persen dipengaruhi oleh faktor yang tidak dimasukkan dalam penelitian. Adapun saran dari hasil penelitian ini adalah pihak Quest Hotel Tuban Bali dapat memberikan harga sesuai dengan daya beli konsumen sehingga dapat meningkatkan kepuasan pelanggan dalam melakukan pemesanan kamar secara online di Quest Hotel. According to data from 2022, many hotels use the internet as a medium to provide information about their facilities and to market their products. The development of internet-based technology has become increasingly advanced, making it easier for people to find information about hotels and to engage in online room bookings. This study aims to determine the factors that influence customer satisfaction when booking rooms online. The research was conducted at Hotel Quest Tuban Kuta by Aston, which is located at Jl. Kediri No. 9, Tuban, Kuta, Badung Regency, Bali. The sample size consisted of 40 respondents. Based on the discussion using the PCA (Principal Component Analysis) method, it was found that there are three factors influencing customer satisfaction in making online room reservations at Quest Hotel Tuban Bali. These three factors explain all the variances in the data, which amount to 75.15 percent, while the remaining 24.85 percent are influenced by factors not included in the study. The recommendation from this study is that Quest Hotel Tuban Bali should adjust their pricing according to consumer purchasing power to increase customer satisfaction in booking rooms online at Quest Hotel.
Pengaruh Penerapan Marketing Mix terhadap Keputusan Pembelian di Era New Normal Dwipayana, I Kadek Indra Kresna; Wiyasha, Ida Bagus Made; Susanti, Luh Eka
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 8 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Agustus 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i8.849

Abstract

Penelitian ini bertujuan untuk mengetahui menganalisis pengaruh penerapan Marketing Mix terhadap keputusan pembelian secara parsial dan simultan pada The Elementum Bali. Teknik analisis data yang digunakan yaitu analisis regresi linear berganda. Hasil analisis menyatakan bahwa (1) Marketing Mix berpengaruh terhadap Keputusan pembelian (Y) pada The Elementum Bali. Hal ini ditunjukkan dengan nilai Fhitung sebesar 14,142 > Ftabel 3,467 (df1 = 2, df2 = 21) sehingga dapat disimpulkan bahwa secara simultan Marketing Mix berpengaruh positif terhadap Keputusan pembelian (Y) di The Elementum Bali. (2) Price (X1) secara parsial memiliki pengaruh negatif atau berlawanan arah dan signifikan terhadap Keputusan pembelian (Y) di The Elementum Bali. Hal ini dapat dilihat dari nilai thitung sebesar -3,443 > ttabel (0,05 : 21) = -2,080, sehingga dapat disimpulkan apabila Price (X1) naik maka Keputusan pembelian di The Elementum Bali akan mengalami penurunan, sebaliknya apabila Price (X1) turun maka Keputusan pembelian di The Elementum Bali akan mengalami peningkatan. (3) Promotion (X2) secara parsial memiliki pengaruh positif dan signifikan terhadap Keputusan pembelian (Y) di The Elementum Bali. Hal ini dapat dilihat dari nilai thitung sebesar 4,096 > ttabel (0,05 : 21) = 2,080, sehingga dapat disimpulkan apabila Promotion (X2) meningkat maka Keputusan pembelian di The Elementum Bali juga akan mengalami peningkatan. This study aims to determine the effect of the application of Marketing Mix on purchasing decisions partially and simultaneously at The Elementum Bali. The data analysis technique used is multiple linear regression analysis. The results of the analysis state that (1) Marketing Mix has an effect on purchasing decisions (Y) at The Elementum Bali. This is indicated by the Fcount value of 14.142 > Ftable 3.467 (df1 = 2, df2 = 21), so it can be concluded that simultaneously the Marketing Mix has a positive effect on purchasing decisions (Y) at The Elementum Bali. (2) Price (X1) partially has a negative or opposite and significant effect on purchasing decisions (Y) at The Elementum Bali. This can be seen from the tcount value of -3.443 > ttable (0.05: 21) = -2.080, so it can be concluded that if the price (X1) increases, the purchasing decision at The Elementum Bali will decrease; on the contrary, if the price (X1) decreases, the purchasing decision at The Elementum Bali will increase. (3) Promotion (X2) partially has a positive and significant influence on purchasing decisions (Y) at The Elementum Bali. This can be seen from the tcount value of 4.096 > ttable (0.05: 21) = 2.080, so it can be concluded that if Promotion (X2) increases, the purchase decision at The Elementum Bali will also increase.
Pengaruh Ulasan Online pada Tripadvisor dan Harga Terhadap Keputusan Pembelian Kamar Triloka, Luh Gita Narayana; Mahendra, I Wayan Eka; Susanti, Luh Eka
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 11 (2024): Jurnal Ilmiah Pariwisata dan Bisnis November 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i11.898

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh ulasan online pada Tripadvisor dan harga terhadap keputusan pembelian kamar di Hotel COMO Uma Canggu. Lokasi penelitian ini di Hotel COMO Uma Canggu. Metode penelitian ini menggunakan metode pendekatan kuantitatif dengan pengolahan data primer melalui kuesioner yang diberikan kepada masyarakat Indonesia yang belum pernah menginap di Hotel COMO Uma Canggu dan berusia 21 – 50 tahun atau lebih. Populasi yang digunakan dalam penelitian ini adalah jumlah masyarakat Indonesia yang mengunjungi situs website Tripadvisor pada Bulan Januari – Maret 2023 yaitu sebanyak 4,062,660 orang. Teknik sampel yang digunakan yaitu teknik sampling purposive sampling, pemilihannya dilakukan berdasarkan kriteria tertentu. Terdapat tiga kriteria yaitu, Responden yang pernah mengakses Tripadvisor pada Bulan Januari–Maret 2023 untuk melihat ulasan dan harga Hotel COMO Uma Canggu di Tripadvisor, masyarakat yang belum pernah menginap di Hotel COMO Uma Canggu, responden berumur 21–50 Tahun atau lebih. Teknik analisis data yang digunakan dalam penelitian ini adalah Uji Asumsi Klasik, Analisis Regresi Linier Berganda, Uji Koefisien Determinasi, Uji F dan Uji t dengan bantuan program SPSS versi 25. Dari hasil penelitian dapat dilihat bahwa: (1) Ulasan online berpengaruh positif signifikan terhadap keputusan pembelian, dimana diperoleh nilai t-hitung 5,379 dan signifikansi 0,009. (2) Pelatihan berpengaruh positif signifikan terhadap kinerja karyawan, dimana diperoleh nilai t-hitung 2,590 dan signifikansi 0,012. This study aims to determine the effect of online reviews on Tripadvisor and price on the decision to purchase a room at Hotel COMO Uma Canggu. The location of this research is at the COMO Uma Hotel Canggu. This research method uses a quantitative approach with primary data processing through questionnaires given to Indonesian people who have never stayed at the COMO Uma Canggu Hotel and are aged 21–50 years or more. The population used in this study is the number of Indonesians who visited the Tripadvisor website in January – March 2023, namely 4,062,660 people. The sample technique used is purposive sampling technique, the selection is made based on certain criteria. There are three criteria, namely respondents who have accessed Tripadvisor in January–March 2023 to see reviews and prices for Hotel COMO Uma Canggu on Tripadvisor, people who have never stayed at Hotel COMO Uma Canggu, respondents aged 21–50 years or older. The data analysis technique used in this study is the Classical Assumption Test, Multiple Linear Regression Analysis, Determination Coefficient Test, F Test and t Test with the help of the SPSS version 25 program. From the results of the study it can be seen that: (1) Online reviews have a significant positive effect on purchase decision, which obtained a t-count value of 5.379 and a significance of 0.009. (2) Training has a significant positive effect on employee performance, where the t-count value is 2.590 and a significance is 0.012.
Inovasi Produk Hors D’oeuvre di Shishi Bali Hernanda, Komang Dicky; Susanti, Luh Eka
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 12 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Desember 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i12.915

Abstract

Tujuan dari penelitian Inovasi Produk Hors D’Oeuvre di Shishi Bali ialah untuk menginovasikan masakan warisan Indonesia agar bisa dikenal oleh banyak orang sekaligus untuk melestarikan keberadaannya. Inovasi ini dibuat agar warisan budaya bisa terus berkembang agar tidak punah serta mencerminkan kekayaan budaya sejarah masyarakat. Dalam penelitian ini menggunakan bahan- bahan yang mudah didapatkan yaitu, ikan air tawar, nori, nasi, serai, cabai, terasi,jeruk limau, daun jeruk, garam, dan lain-lain. Hidangan nori taco ini dibuat dengan menggunakan metode steaming dan shallow frying serta dibuat mengikuti prosedur yang sudah ditentukan. Hasil dari resep ini menghasilkan hidangan Hors D’Oeuvre yaitu nori taco sambal matah yang tersusun dari crispy nori yang diisi dengan nasi, mentimun, kol lalu diatasnya diisi dengan ikan yang sudah dimasak dengan bumbu dan diatas ikan diberi sambal matah yang segar. The purpose of the Hors D'Oeuvre Product Innovation research in Shishi Bali is to innovate Indonesian heritage cuisine so that it can be known by many people as well as to preserve its existence. This innovation was made so that cultural heritage can continue to develop so that it does not become extinct and reflects the cultural richness of the community's history. In this study, materials that are easy to obtain are used, namely, freshwater fish, nori, rice, lemongrass, chili, shrimp paste, lime, lime leaves, salt, and others. This nori taco dish is made using the steaming and shallow frying methods and is made following a predetermined procedure. The result of this recipe produces a Hors D'Oeuvre dish, namely nori taco sambal matah which is composed of crispy nori which is filled with rice, cucumber, cabbage and then topped with fish that has been cooked with spices and on top of the fish is given fresh sambal matah.
Inovasi Produk Pastry Sebagai Upaya Meningkatkan Operasional Maya Sanur Resort & Spa Sugianto, Angel Marchella; Susanti, Luh Eka
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.v4i5.982

Abstract

Pastry section merupakan salah satu bagian penting dalam struktur operasional dapur hotel yang berperan dalam menyajikan berbagai produk makanan penutup berkualitas tinggi. Penelitian ini bertujuan untuk menganalisis peran dan kontribusi inovasi produk pastry section dalam menunjang kelancaran operasional di Maya Sanur Resort & Spa. Metode yang digunakan dalam penelitian ini adalah observasi langsung, wawancara dengan staf dapur, serta studi dokumentasi kegiatan produksi pastry di hotel. Hasil penelitian menunjukkan bahwa pastry section tidak hanya bertanggung jawab terhadap kualitas dan estetika produk makanan penutup, tetapi juga berperan dalam mendukung kepuasan tamu, efisiensi kerja tim dapur, dan inovasi menu yang menjadi daya tarik utama dalam pelayanan food & beverage. Dengan adanya koordinasi yang baik antar bagian dapur serta penerapan standar operasional prosedur yang konsisten, pastry section memberikan kontribusi nyata dalam meningkatkan citra dan operasional hotel secara keseluruhan. Temuan ini menggarisbawahi pentingnya peningkatan pelatihan, manajemen waktu, dan pengelolaan bahan baku agar peran pastry section semakin optimal dalam mendukung keberhasilan operasional hotel. The pastry section is one of the most essential parts of a hotel’s kitchen operations, responsible for delivering a wide range of high-quality desserts. This study aims to analyse the role and contribution of pastry product innovation in supporting smooth operational performance at Maya Sanur Resort & Spa. The methods used in this research include direct observation, interviews with kitchen staff, and documentation of pastry production activities in the hotel. The results show that the pastry section is not only responsible for the quality and aesthetics of dessert products but also plays a significant role in supporting guest satisfaction, kitchen team efficiency, and menu innovation, which serves as a main attraction in food and beverage services. Good coordination among kitchen divisions and the consistent implementation of standard operating procedures enables the pastry section to make a real contribution to enhancing the hotel’s image and overall operations. These findings highlight the importance of continuous staff training, time management, and effective raw material management to optimize the pastry section’s role in supporting the hotel’s operational success
PELATIHAN PEMBUATAN COCKTAIL BERBAHAN DASAR BREM DARI KOMODITI LOKAL DESA KENDERAN, KECAMATAN TEGALALANG Susanti, Luh Eka; I Kadek Muli Artawan; Ni Wayan Asri Utami; I Gusti Ayu Melistyari Dewi
Sewagati Vol. 2 No. 2 (2023): Sewagati
Publisher : Fakultas Teknik dan Informatika Universitas PGRI Mahadewa Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59819/sewagati.v2i2.3146

Abstract

Desa Kenderan merupakan salah satu desa yang berasal dari wilayah kecamatan Tegalalang di bali. Desa Kenderan sama dengan desa lainnya yang ada di bali,yang mana setiap desa memiliki kegiatan yang beranggotakan perempuan ataupun ibu-ibu yang berasal dari masyarakat desa yaitu PKK. Tujuan dari program ini, dengan mengarahakan mahasiswa dalam memberikan berbagai inovasi serta menerapakan inovasi kepada masyarakat.Yang mana salah satu bentuk dari upaya dalam mengembangkan suatu pemberdayaan pada masyarakta adalah dengan adanya bentuk dari pelatihan dan pendampingan. Pelatihan yang dilakukan di desa Kenderan, mengenai pembuatan cocktail berbahan dasar brem.Dalam menjalankan kegiatan dalam pengabdian masyarakat yang dilakukan, maka terdapat metode yang di pakai yaitu metode demonstrasi. Metode demonstrasi digunakan dalam menyampaikan bagaimana cara dan tahapan-tahapan dalam penerapannya.Dengan adanya produk berupa cocktail yang dihasilkan ibu-ibu anggota PKK menjadi semakin termotivasi untuk berkreasi tentang minuman yang dapat memberikan nilai jual yang tinggi. Dan diharapakan dengan tambahnya kemampuan yang dimiliki oleh ibu anggota PKK, maka semakin meningkat juga perekonomian yang ada di desa Kenderan.
PELATIHAN BAHASA INGGRIS PARIWISATA UNTUK CADDY GOLF DI NEW KUTA GOLF, PECATU, KABUPATEN BADUNG, PROVINSI BALI: indonesia Supartini, Nih Luh; Susanti, Luh Eka; Sulasmini, Made Ayu
Jurnal Pengabdian Masyarakat Sabangka Vol 1 No 03 (2022): Jurnal Pengabdian Masyarakat Sabangka
Publisher : Pusat Studi Ekonomi, Publikasi Ilmiah dan Pengembangan SDM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62668/sabangka.v1i03.224

Abstract

In order to increase the resources of the tourism sector in Bali, improving English as a means of communication is very important to do. The objective of this Community Partnership Program is to provide English language training for golf caddy at New Kuta Golf Peactu. This English course training aims to facilitate the lack of human resources (caddy) in communication skills in using English. All caddy are women at least high school graduates. This training activity was carried out before the Covid-19 outbreak, so that all activities can take place face to face (offline). The result of this activity is to improve the caddy's ability to communicate in English properly and correctly and more meaningfully. In this case, another goal is to minimize the use of body language for the caddy to avoid miscommunication between the caddy and foreign guests. Keywords: Training; Communication; Skills; Caddy
The Integration of Artificial Intelligence in English Writing Instruction for Hospitality Students Supartini, Ni Luh; Susanti, Luh Eka
Journal of linguistics, culture and communication Vol 3 No 2 (2025): Journal of Linguistics, Culture, and Communication
Publisher : CV. Rustam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61320/jolcc.v3i2.497-512

Abstract

English writing proficiency is an essential skill for hospitality students, particularly in the context of the global hospitality industry, which requires professional communication with international tourists. However, many students struggle with grammar, vocabulary selection, and effective sentence structuring. Artificial Intelligence (AI) has emerged as a valuable tool in language learning, offering automated feedback, grammar correction, and stylistic suggestions. This study aims to implement AI technology in English writing instruction and analyze its effectiveness for hospitality students. The Research and Development (R&D) method with the ADDIE model (Analysis, Design, Development, Implementation, Evaluation) was employed to design and evaluate AI-based writing instruction. Writing evaluation included both AI-assisted and non-AI tasks to distinguish the improvement from tool-dependent performance. The findings showed significant improvements in writing performance: grammar scores increased from a mean of 62 to 83 (34% improvement), vocabulary scores from 65 to 85 (31% improvement), and structure and cohesion from 60 to 82 (37% improvement). Although these gains demonstrate the potential of AI to support writing development, analysis of no-AI writing tasks indicated that part of the improvement stemmed from students’ increased ability to leverage AI feedback effectively. Overall writing proficiency improved from 64 to 84, representing 31% gain. Findings suggest that AI integration enhances writing skills, fosters interactive and adaptive learning, and aligns with the professional demands of the global hospitality industry.
Unlock Language Specificity and Culture Diversity: A Practical BIPA Journey Susanti, Luh Eka
JELLT (Journal of English Language and Language Teaching) Vol 9 No 2 (2025)
Publisher : Universitas Sarjanawiyata Tamansiswa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36597/jellt.v9i2.20898

Abstract

Bahasa Indonesia for Foreign Speakers (known as BIPA program) does not only teach the language, but also introduces the richness of Indonesian culture. This study aims to analyse the form and effectiveness of hands-on practical-based activities in bridging language specificity and cultural diversity in BIPA classes as well as the perceptions of BIPA students on this form of approach. This research uses qualitative methods with data collection techniques in the form of interviews with BIPA teachers and observations in BIPA classes at Udayana University Bali involving 8 students from various countries such as Japan, Korea, Vietnam, Hungary, and Argentina. The results showed that the hands-on practical-based approach had a positive impact on BIPA students’ understanding of language and culture. This hands-on practical activity provides experience, connects language with cultural context directly, and encourages appreciation of cultural diversity. In addition, these activities also enable the formation of intercultural competence and better communication skills among BIPA students. Thus, it can be concluded that the hands-on approach proved to be effective in integrating aspects of language distinctiveness and cultural diversity in BIPA learning.
Nonverbal Communication as a Communication Strategy in Hotel Job Interview: A Narrative Inquiry Study Susanti, Luh Eka; Nova, Muhamad
MUKASI: Jurnal Ilmu Komunikasi Vol. 1 No. 4 (2022): November 2022
Publisher : Yayasan Pendidikan Penelitian Pengabdian Algero

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54259/mukasi.v1i4.1263

Abstract

Nonverbal communication is portrayed as a communication strategy to convey interpersonal communication meaning. This study aimed at identifying the types of nonverbal communication applied by the job applicant in a hotel job interview and the users’ perspective toward the nonverbal communication applied as a communication strategy. This study employed a qualitative study with narrative inquiry design by interviewing one experienced human resources officer and 2 human resources managers. The data were gathered through interviews in different sections with different informants. The interview was recorded and transcripted. The interview transcription was analyzed to identify the tendency of the informant’s answers. The result showed that the most nonverbal communication occurring in hotel job interview include body language, voice tone, and grooming. The human resources managers and staffs, as an interviewer, prefer to have good attitude over good knowledge. This implied that hotel job applicants must be aware on their body language, voice tone, and grooming before attending a job interview.
Co-Authors A.A. Ayu Arun Suwi Arianty A.A.Ayu Arun Arianti Adrina, Ni Putu Irmanita Agastia, I Gede Made Aditya Antari, Desak Putu Putri Maya Arianty, A.A. Ayu Suwi Arianty, A.A.A Arun Suwi Arianty, Anak Agung Ayu Arun Suwi Arnawa, I Gusti Suka Arta, I Ketut Yoga Arshana Arun Suwi Arianty, A.A. Ayu Astari, Ni Made Ria Astina, Made Arya Candradewi, Sang Ayu Agung Diah Christanto, I Putu Ari Grace Darmayanti, Putu Sri Denok Lestari Devi, Ayu Mega Paramitha Dewi, I Gusti Ayu Melistyari Dharmawan, Agus Ketut Dika Pranadwipa Koeswiryono, Dika Pranadwipa Dody, Dody Dwipayana, I Kadek Indra Kresna Efendi, Moch Nur Eka Sudarmawan, I Wayan Firman Sinaga Hardina Hernanda, Komang Dicky I Gede Budasi I Gusti Ayu Melistyari Dewi I Kadek Muli Artawan I Nyoman Sudiarta I Wayan Eka Mahendra Ida Bagus Ketut Soma Antara Kadek Ayu Ekasani Kadek Feni Aryati Kesumayathi, Ida Ayu Gayatri Koeswiyono, Dika Pranadwipa Komang Ratih Tunjung Sari Made Widya Paramitha Muhamad Nova, Muhamad Muliadiasa, Ketut Ni Luh Supartini Ni Putu Isha Aprinica Ni Wayan Asri Utami Ni Wayan Astri Utami Palupiningsih, Angesti Pambudi, Bondan Paramitha, Made Widya Pramudito, Sabrina Jocelyne Prof. Dr. Ni Nyoman Padmadewi,MA . Putu Devi Rosalina Putu Eka Wirawan Rahayu, Ni Made Sri Sanjaya, I Komang Alit Putra Sanjaya, I Wayan Kiki Saputra, I Putu David Adi Sari, Komang Ratih Tunjung Sari, Retno Juwita Semara, I Made Trisna Setiawan, I Gede Agus Sia, Irena Eldryanti Ating Sudarmawan, I Wayan Eka Sudewi, Ni Luh Made Cipta Sugianto, Angel Marchella Sulasmini, Made Ayu Sumarini, Ni Komang Supartini , Ni Luh Supartini, Nih Luh Triloka, Luh Gita Narayana Wiadnyani, Luh Diah Wirajaya, Made Hendra Wiyasha, Ida Bagus Made Yani, Ni Wayan Mega Sari Apri Yanuarti Apsari Yuliani, Dewa Ayu Dwi Deviari