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All Journal Jurnal Master Pariwisata (JUMPA) JURNAL PENDIDIKAN TAMBUSAI Journal of Psychology and Instructions Enrichment : Journal of Management Jurnal Kepariwisataan dan Hospitalitas Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences Journal of Innovation Research and Knowledge Jurnal Pengabdian Mandiri Pusaka : Journal of Tourism, Hospitality, Travel and Business Event Jurnal Teknologi dan Manajemen Industri Terapan Jurnal Ilmiah Hospitality Management Jurnal Ilmiah Pariwisata dan Bisnis Media Bina Ilmiah International Journal of Community Service (IJCS) Journal of Business on Hospitality and Tourism West Science Journal Economic and Entrepreneurship Dinamika: Jurnal Pengabdian Masyarakat Jurnal Ekonomi Bisnis Manajemen dan Akuntansi (Jebisma) Jurnal Pengabdian Masyarakat dan Riset Pendidikan Journal of Social Work and Science Education E-Amal: Jurnal Pengabdian Kepada Masyarakat Jurnal Studi Perhotelan dan Pariwisata
Amir, Firlie Lanovia
Institut Pariwisata Dan Bisnis Internasional
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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.
Studi Komparasi Tingkat Hunian Kamar Melalui Travel Agent dan Direct Booking pada Masa New Normal Patrisia, Ni Komang Putri; Febianti; Amir, Firlie Lanovia
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 1 (2025): Jurnal Ilmiah Pariwisata dan Bisnis Januari 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

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

Abstract

Tingkat hunian kamar adalah persentase dari kamar-kamar yang terisi atau disewakan kepada tamu yang dibandingkan dengan jumlah seluruh kamar yang tersedia yang diperhitungkan dalam jangka waktu, misalnya harian, bulanan atau tahunan. Di Anantara Uluwatu Bali Resort tingkat hunian kamar melalui travel agent dan direct booking adalah sumber reservasi dana saluran distribusi utama hotel. Tidak terkecuali pada masa pandemi covid-19 sampai new normal tahun 2020 – 2022, kedua sumber reservasi ini masih menjadi strategi utama hotel dan diharapkan kestabilan peningkatannya. Tujuan penelitian ini adalah untuk mengetahui perbedaan signifikan tingkat hunian kamar melalui travel agent dan direct booking pada masa new normal tahun 2020 – 2022. Adapun data yang digunakan pada penelitian ini adalah data sekunder, yaitu data tingkat hunian kamar melalui travel agent dan direct booking pada periode Januari 2020 sampai Desember 2022 sebanyak 72 sampel data. Dalam penelitian ini digunakan teknik analisis data, yaitu uji k independent sampel test (Uji Kruskal Wallis) dan uji two indepensent sample test (Uji Mann Whitney & Kolmogorov Smirnov). Berdasarkan hasil penelitian ini tidak terdapat perbedaan yang nyata (signifikan) antara rata-rata tingkat hunian kamar melalui Travel Agent pada tahun 2020, 2021, dan 2022, tidak terdapat perbedaan yang nyata (signifikan) antara rata-rata tingkat hunian kamar melalui Direct Booking pada tahun 2020, 2021, dan 2022, serta terdapat perbedaan yang nyata (signifikan) antara rata-rata tingkat hunian kamar melalui Travel Agent dan Direct Booking pada tahun 2020 sampai tahun 2022. The room occupancy is the percentage of rooms that are filled or rented to guests compared with the number of available rooms that are taken into account over time, such as daily, monthly or yearly. At Anantara Bali Resort, the room occupancy through travel agent and direct booking is the hotel's main distribution channel. No exception to the covid-19 to new normal 2020-2022, these reservations are still the principal hotel strategy and are expected to improve their growth. The purpose of this study is to find out the significant difference in room occupancy through travel agent and direct booked in the new normal 2020 -2022. As for the data used in this research, the secondary data for room occupancy data through travel agent and direct booking from January 2020 to December 2022 as many as 72 data samples. The study used data analysis techniques, namely the independent k test test (Kruskal Wallis test) and the two independent test samples (Mann Whitney & Kolmogorov Smirnov test). Based on the results of this study, there is no substantial (significant) difference between the average rate of room living through travel agent by 2020, 2021, and 2022, no substantial (significant) difference between the average room occupancy through direct booking in 2020, 2021, and 2022, and there is a significant difference between average room occupancy through travel agent and direct booking from 2020 to 2022.
Pengaruh Disiplin dan Motivasi Kerja terhadap Kepuasan Kerja Karyawan Fortuna, Dewa Ayu Putu Mayuni; Amir, Firlie Lanovia; Widhyandanta, I Gede Dirga Surya Arya
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 2 (2025): Jurnal Ilmiah Pariwisata dan Bisnis Februari 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i2.932

Abstract

Tujuan penelitian ini agar dapat mengetahui bagaimanakah pengaruh disiplin dan motivasii kerja secara bersamaan serta parsial terhadap kepuasan kerja karyawn. Penelitian ini dilakukan di Hotel COMO Uma Canggu. Dalam penelitian ini menggunakan metodologi kuantitatif, dengan pra penelitian dilakukan melalui wawancara online dan pengolahan data utama menggunakan kuesioner yang dibagikan kepada anggota staf COMO Uma Hotel Canggu. Karyawan Hotel COMO Uma Canggu yang menjadi populasi penelitian ini. 67 responden dipilih untuk sampel menggunakan simple random sampling dan algoritma Slovin. Uji Asumsi Klasik, Analisis Regresi Linear Berganda, Uji Koefisien Determinasi, Uji F, dan Uji t merupakan metode analisiis data yng digunakn pada penulisan penelitiann ini, bantuan yang digunakan oleh penulis ialah program SPSS versi 25. Dilihat dari temuan penelitian adalah sebagai berikut: (1) Disiplin secara signifikan meningkatkan kepuasan kerjaa karyawan, dengn nilai t-hitung sebesr 3,023 dan signifikansii sebesarr 0,004. (2) Kepuasan kerja pegawai secara signifikan dipengaruhi positif oleh motivasi, dengan nilai t-hitung sebesar 3,623 dan signifikansi sebesar 0,001. Disiplin dan motivasii kerja keduanya memiliki dampak yng cukup menguntungkan terhaadap kepuasn kerja karyawn, dengan nilai signifikansi 0,000. Disiplin dan motivasi kerja memiliki dampak 50,5% terhadap seberapa puas karyawan dengan pekerjaannya. The purpose of writing this reseaarch is to be able to find out how thee influence of discipline and work motivation simultaneously and partially on employee job satisfaction. This researcch was conductted at the COMO Uma Hotel Canggu. In this study, a quantitative methodology was used, with pre-research conducted through online interviews and primary data processing using questionnaires distributed to COMO staff members at Uma Hotel Canggu. COMO Uma Canggu Hotel employees who are the population of this study. 67 resspondents were selected for the sample using simple random sampling and the Slovin algorithm. Classical Assumption Test, Multiplle Linear Regressiion Analysis, Coefficient of Determinatiion Test, F Test, and T test are the data analysis methods used in writing this research, the assistance used by the authors is the SPSS program version 25. Judging from the research findings are as follows: ( 1) Discipline significantly increases employee job satiisfaction, with a t-count of 3.023 and a significance of 0.004. (2) Employee job satisfaction is significantly positively influenced by motivation, with a t-count of 3.623 and a significance of 0.001. Discipline and work motivation both have a quite beneficial influennce on emplloyee job satisfactiion, with a signiificance vallue of 0.000. Discipline and work motivation have a 50.5% impact on how satisfied employees are with their jobs.
Pengaruh Kualitas Pelayanan Pramusaji dan Kualitas Produk terhadap Kepuasan Konsumen di Ingka Restaurant Petitenget Ni Komang Bintang Dewi Pratiwi; Firlie Lanovia Amir; Pande Putu Juniarta
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.v4i8.1064

Abstract

Penyediaan sarana dan prasarana pun sudah menjadi keharusan untuk menunjukan sektor pariwisata agar dapat berjalan dengan baik. Pariwisata di Bali juga memiliki hubungan yang sangat erat dengan industri-industri yang mendukung kegiatan kepariwisataan seperti halnya produk jasa, yaitu akomodasi, restaurant, bar, transportasi. Penelitian ini bertujuan untuk mengetahui pengaruh pelayanan pramusaji, dan kualitas produk secara parsial dan simultan terhadap kepuasan konsumen di Ingka Restaurant. Metode penelitian yang digunakan adalah pendekatan kuantitaif dengan tekenik pengumpulan data menggunkan alat penelitian berupa kuisioner. Data diolah dari jawaban 80 responden. Hasil penelitian menunjukan bahwa pelayanan pramusaji berpengaruh positif signifikan terhadap kepuasan konsumen, kualitas produk berpengaruh positif signifikan terhadap kepuasan konsumen dan pelayanan pramusaji dan kualitas produk berpengaruh signifikan terhadap kepuasan konsumen. Saran yang dapat diberikan oleh peneliti adalah Ingka Restaurant hendaknya selalu berusaha memberikan pelayanan secara maksimal dan selalu menawarkan produk yang berkualitas. Provision of facilities and infrastructure has become a necessity to show the tourism sector so that it can run well. Tourism in Bali also has a very close relationship with industries that support tourism activities such as service products, namely accommodation, restaurants, bars, transportation. This study aims to determine the effect of waiter service, and product quality partially and simultaneously on customer satisfaction at Ingka Restaurant. The research method used is a quantitative approach with data collection techniques using a research tool in the form of a questionnaire. The data is processed from the answers of 80 respondents. The results showed that waitress service had a significant positive effect on customer satisfaction, product quality had a significant positive effect on customer satisfaction and waitress service and product quality had a significant effect on customer satisfaction. Advice that can be given by researchers is that Ingka Restaurant should always try to provide maximum service and always offer quality products.
Bibliometric Analysis to Understand Research Trends in Data-Driven Economics Judijanto, Loso; Muni, Komang Shanty; Amir, Firlie Lanovia
West Science Journal Economic and Entrepreneurship Vol. 2 No. 03 (2024): West Science Journal Economic and Entrepreneurship
Publisher : Westscience Press

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

Abstract

The bibliometric analysis conducted in this study offers a nuanced understanding of the evolution and current state of research within data-driven domains, highlighting "data" as a central theme interconnected with diverse fields like business, smart cities, and machine learning. This research provides valuable insights into the dominant trends, collaboration patterns, and thematic priorities that shape the data-driven research landscape, underscoring the critical role of data in advancing both theoretical knowledge and practical applications across various sectors. The findings suggest significant opportunities for enhancing data analytics capabilities, developing targeted educational programs, and fostering interdisciplinary collaborations that can bridge existing gaps in the literature. However, the study also notes limitations inherent in bibliometric analyses, including potential biases toward more frequently cited or recent publications and the exclusion of works outside selected databases. Overall, this analysis not only reflects the dynamic and impactful nature of data-driven research but also guides future academic and practical endeavors in the field.
MARKETING MIX ANALYSIS OF THE ATTRACTIVENESS OF PENGLIPURAN TOURISM VILLAGE I Putu Ryan Dharma Putra; Firlie Lanovia Amir
Media Bina Ilmiah Vol. 19 No. 02: September 2024
Publisher : LPSDI Bina Patria

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

Abstract

The development of tourism, especially in tourist villages in Bali, has experienced a very significant increase. This can be seen from the development of tourist villages which is increasing over time. The development of tourist villages is also one of the main programs being developed by the Bali government. The development of tourist villages in the long term is also caused by the increasing negative impacts produced by mass tourism. So that the resulting negative impact causes a shift in the trend of tourists visiting tourism destinations towards alternative and quality tourism. So, in order to increase the existence of the tourist attraction of the Penglipuran Tourism Village, other aspects are needed to support the development of the existence of a tourist destination. In collecting data, researchers carried out three basic stages, including observation, interviews and literature study. Observe first by identifying problems directly at the research location, namely Penglipuran Tourism Village. Tri Hita Karana is a concept in Balinese culture that refers to three main principles that underlie prosperity and harmony in life. These principles include the relationship between humans and God, humans and other humans, and humans and nature. In analyzing the marketing mix of Penglipuran Tourism Village, it is important to ensure that all these elements work together to create a unique and valuable experience for tourists. Village managers must continue to improve and update their marketing strategies to ensure sustainable attraction and responsible tourism growth.
Analisis Penerapan Standard Operating Procedure Leading Quality Assurance terhadap Pelayanan Pramusaji di Akasa Restaurant and Bar Jumeirah Bali Indrawan, I Putu Agus Hary; Wirawan, Putu Eka; Amir, Firlie Lanovia
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.v4i12.1159

Abstract

Penelitian ini bertujuan untuk menganalisis implementasi Standard Operating Procedure (SOP) pramusaji berbasis Leading Quality Assurance (LQA), mengidentifikasi kendala yang dihadapi, serta mengevaluasi upaya optimalisasi dalam meningkatkan kualitas pelayanan di Akasa Restaurant and Bar Jumeirah Bali. Pendekatan yang digunakan dalam penelitian ini adalah metode kualitatif deskriptif dengan teknik pengumpulan data melalui observasi, wawancara, dan dokumentasi. Hasil menunjukkan bahwa SOP LQA telah diterapkan melalui briefing harian, pelatihan berkala, dan evaluasi rutin. Namun, ditemukan beberapa kendala seperti pelayanan tidak optimal saat jam sibuk, rendahnya pemahaman SOP oleh karyawan baru, SOP yang belum adaptif terhadap tamu lokal, serta kurangnya sistem evaluasi individu. Kebaruan dari penelitian ini terletak pada usulan strategis berbasis praktik langsung di lapangan, antara lain pengaturan shift kerja, penambahan karyawan cadangan, modul SOP interaktif berbasis video dan e-learning, penyesuaian pendekatan komunikasi kepada tamu domestik, serta sistem evaluasi kinerja individu berbasis SOP dengan integrasi umpan balik tamu secara real-time. Hasil penelitian ini diharapkan dapat menjadi acuan praktis bagi manajemen dalam meningkatkan efektivitas penerapan SOP LQA, serta memperkuat standar layanan yang konsisten dan adaptif di Akasa Restaurant and Bar Jumeirah Bali. This study aims to analyze the implementation of Standard Operating Procedure (SOP) for waiters based on Leading Quality Assurance (LQA), identify the obstacles faced, and evaluate optimization efforts in improving the quality of service at Akasa Restaurant and Bar Jumeirah Bali. The approach used in this study is a descriptive qualitative method with data collection techniques through observation, interviews, and documentation. The results show that the LQA SOP has been implemented through daily briefings, periodic training, and routine evaluations. However, several obstacles were found such as suboptimal service during peak hours, low understanding of SOPs by new employees, SOPs that are not adaptive to local guests, and lack of an individual evaluation system. The novelty of this research lies in the strategic proposals based on direct practice in the field, including work shift arrangements, the addition of reserve employees, interactive SOP modules based on video and e-learning, adjustments to communication approaches to domestic guests, and an SOP-based individual performance evaluation system with real-time integration of guest feedback. The results of this study are expected to be a practical reference for management in increasing the effectiveness of the implementation of LQA SOPs, as well as strengthening consistent and adaptive service standards at Akasa Restaurant and Bar Jumeirah Bali.
Green Tourism: A Strategy for Realizing an Environmentally-Based Wonderful Indonesia Firman Sinaga; Komang Shanty Muni Parwati; Febianti; Komang Trigita Juliastari; Firlie Lanovia Amir
Jurnal Teknologi dan Manajemen Industri Terapan Vol. 4 No. 3 (2025): Jurnal Teknologi dan Manajemen Industri Terapan
Publisher : Yayasan Inovasi Kemajuan Intelektual

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55826/jtmit.v4i3.1518

Abstract

The tourism sector is a fundamental pillar of Indonesia's national economy, contributing crucially to Gross Domestic Product (GDP) growth and job creation. However, amidst the acceleration of tourist arrivals, a serious threat emerges in the form of ecosystem degradation that could erode the identity of "Wonderful Indonesia." This study aims to analyze the implementation strategy of Green Tourism as a vital instrument in realizing sustainable, environmentally-based tourism in Indonesia. Using descriptive qualitative methods and policy analysis, this study explores the synergy between government regulations, the readiness of environmentally friendly infrastructure, and local community involvement in preserving natural assets. The study results indicate that the transition to green tourism is no longer merely an ethical option but a strategic necessity to maintain Indonesia's global competitiveness in the eyes of international tourists who are now highly aware of sustainability issues. Green tourism strategies have proven effective in mitigating the destructive impacts of mass tourism while creating long-term economic value through biodiversity preservation and strengthening local culture. This study recommends stricter integration of green certification policies at the regional level and the use of digital technology to monitor environmental carrying capacity in priority destinations.
Cultural Tourism: A Strategy to Improve the Tourism Industry and Preserve Indonesian Culture Agus Sunatha Putra; Gusti Made Riko Hendrajana; Komang Shanty Muni Parwati; Komang Trigita Juliastari; Firlie Lanovia Amir
Jurnal Teknologi dan Manajemen Industri Terapan Vol. 4 No. 3 (2025): Jurnal Teknologi dan Manajemen Industri Terapan
Publisher : Yayasan Inovasi Kemajuan Intelektual

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55826/jtmit.v4i3.1616

Abstract

Cultural tourism has become a strategic pillar in national economic development and a vital instrument in preserving Indonesia's cultural heritage. This study aims to analyze the effectiveness of cultural tourism as a dual strategy to strengthen the competitiveness of the tourism industry and ensure the sustainability of cultural heritage amidst globalization. Using a descriptive qualitative approach, this article examines the synergy between local wisdom-based destination promotion and traditional value conservation efforts. The analysis shows that cultural integration in the tourism industry not only increases the volume of international and domestic tourist visits but also creates a collective awareness of local communities' cultural identity. However, challenges such as cultural commodification and the destruction of physical artifacts require tourism management policies based on sustainability principles. This article concludes that synchronization between stakeholders, digital innovation, and local community involvement is key to achieving a balance between industry profitability and the protection of Indonesian culture.
Digital-Based Local Tourism Creativity Development Training to Increase Tourist Attraction: Pengabdian Febrianti; I Wayan Suadnyana; Komang Trigita Juliastari; Komang Shanty Muni Parwati; Firlie Lanovia Amir
Jurnal Pengabdian Masyarakat dan Riset Pendidikan Vol. 4 No. 2 (2025): Jurnal Pengabdian Masyarakat dan Riset Pendidikan Volume 4 Nomor 2 (October 202
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jerkin.v4i2.4494

Abstract

Bali, a global tourism icon, faces significant challenges in distributing tourist visits to local destinations at the rural level due to the digital divide. This community service article aims to describe the implementation of digital-based tourism creativity development training for local destination managers in Bali to increase their attractiveness and competitiveness. The main problems identified among partners (Pokdarwis in Bali) were reliance on traditional marketing and the low quality of digital content capable of representing the uniqueness of local culture and nature. The community service method was carried out using an Asset-Based Community Development (ABCD) approach, which included visual content creation workshops, cultural narrative-based copywriting training ( storytelling ), and social media algorithm optimization. The community service results showed a significant increase in participants' creative capacity in producing aesthetic and informative content, as well as increased interaction on partner destinations' social media channels. The conclusion of this activity emphasizes that the digitalization of local tourism in Bali must be rooted in the creative packaging of local wisdom, so as to attract quality tourist segments and support the sustainable recovery of the creative economy post-pandemic.
Co-Authors Agus Sunatha Putra Aling, Florenza Angeli Nazaretha Anarini , Dilla Taxsia Pratitah Andhika, I Made Wisnu Astina, Made Arya Devi, Ni Kadek Sintya Loka Dewa Putu Kiskenda Erwanda Putra Febianti Febianti Febianti Febrianti Firman Sinaga Fortuna, Dewa Ayu Putu Mayuni Gede Eka Wahyu Gredinov Sumanta Malsad Gusneli GUSTI AYU PRAMINATIH Gusti Made Riko Hendrajana Hendrajana , I Gusti Made Riko Hendrajana, I Gusti Made Riko Hugo Prasetyo Winotoatmojo I Gede Putu Widarmana I Gusti Ayu Eka Suwintari I Gusti Made Riko Hendrajana I Gusti Made Riko Hendrajana I Made Darsana I Made Gede Brihanala Putra I Nyoman Sudiarta I Putu Ryan Dharma Putra Indrawan, I Putu Agus Hary Judijanto, Loso Juniarta, Pande Putu Koerniawaty, Francisca Titing Komang Shanty Muni Komang Trigita Juliastari Loso Judijanto Made Gede Brihanala Putra Made Widya Paramitha Muhammad Aga Sekamdo Muni, Komang Shanty Ni Komang Bintang Dewi Pratiwi Ni Komang Nariani Ni Made Rinayanthi Ni Wayan Rena Mariani Paramita , Putu Dian Yuliani Parwati , Komang Shanty Muni Parwati, Komang Shanty Muni Patrisia, Ni Komang Putri Pramiswari , Ida Ayu Made Dwi Dyah Putra, A.A. Gede Bagus Sedana Putra, Dewa Putu Kiskenda Erwanda Putra, I Made Gede Brihanala Putra, Made Heryk Kartika Putu Eka Wirawan Putu Mega Putra Putu Sabda Jayendra Rahmawati, Rahmawati Sanjaya, I Wayan Kiki Saputra, I Gusti Ngurah Agung Oka Sari, Retno Juwita Semadi, Gusti Ngurah Yoga Semara, I Made Trisna Suadnyana, I Wayan Sudarmawan, I Wayan Eka Sugiharni, Gusti Ayu Dessy Susanti, Putu Herny Suwintari, I Gusti Ayu Eka Trimandala, Nyoman Agus Tumundo, Maria Angelita Utik Kuntariati Wahyudi, I Made Indra Wibawa, Made Bagus Aditya Widhyadanta, I Gede Dirga Surya Arya Widiantari, Ni Kadek Yani, Ni Wayan Mega Sari Apri