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All Journal International Journal of Applied Sciences in Tourism and Events Warmadewa Management and Business Journal (WMBJ) Jurnal Bisnis dan Kewirausahaan Bhakti Persada Jurnal Aplikasi IPTEKS SOSHUM : Jurnal Sosial dan Humaniora [Journal of Social Sciences and Humanities] Community Development Journal: Jurnal Pengabdian Masyarakat BERNAS: Jurnal Pengabdian Kepada Masyarakat Journal of Applied Sciences in Travel and Hospitality Madaniya Mitra Akademia: Jurnal Pengabdian Masyarakat Indonesian Journal of Tourism and Leisure Journal of Tourism Economics and Policy Journal of Applied Sciences in Travel and Hospitality Dharma: Jurnal Pengabdian Masyarakat Journal of Commerce Management and Tourism Studies Kajian Pendidikan, Seni, Budaya, Sosial dan Lingkungan
I Nyoman Meirejeki
Politeknik Negeri Bali
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Management model of tourism village based green tourism through a holistic approach in Blimbingsari Tourism Village, Melaya District Jembrana Regency I Nyoman Meirejeki; I Ketut Suarta; I Komang Mahayana Putra; Anak Agung Putu Swabawa; Putu Dana Pariawan Salain
Journal of Applied Sciences in Travel and Hospitality Vol. 5 No. 2 (2022): JASTH: Journal of Applied Sciences in Travel and Hospitality
Publisher : Unit Publikasi Ilmiah, P3M, Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/jasth.v5i2.65-75

Abstract

This study aims to design a tourism village management model in empowering the potential of tourism attractions and communities based on green tourism in Blimbingsari Village by using a holistic approach effectively. Data collection using survey methods, interviews, and Focus Group Discussion with judgment sampling method. Data analysis used descriptive methods based on input from selected people such as village heads, hamlet heads, youth association leader, tourism awareness groups and tourism actors in Blimbingsari village. Based on the results of the analysis, it shows a tourism village management model based on green tourism with a holistic approach seen from two aspects. In general, the management model related to the management of personal and communal tourism products goes through two stages, namely: 1) determining the unit according to operational demands, 2) making fair policies and rules in creating stability in operations. From the component aspect, management is carried out by involving all stakeholders who contribute to the development of the Blimbingsari tourism village, namely: government, private sector, community and managers. A holistic approach is applied when making fair policies that can meet the interests of the village and tourism product providers in Blimbingsari village. Its application also involves all stakeholders, because it can help develop a comprehensive tourism village that can create an integrated tourism village. So that the tourism village management model through a holistic approach will be able to create harmony in the community and be able to maintain environmental sustainability in the context of green tourism.
Pendampingan Pengembangan Potensi Wisata dan Pelatihan Digital Marketing di Desa Aan, Klungkung Muhamad Nova; Sang Nyoman Bagus Satya Wira; I Made Budiasa; I Nyoman Meirejeki
BERNAS: Jurnal Pengabdian Kepada Masyarakat Vol. 4 No. 4 (2023)
Publisher : Universitas Majalengka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31949/jb.v4i4.6732

Abstract

Desa Aan merupakan salah satu desa yang dinobatkan sebagai desa wisata di Kabupaten Klungkung, Bali. Namun, minimnya pengetahuan pihak desa dan pokdarwis terkait pengelolaan desa wisata, khususnya dalam pemetaan dan penyusunan paket wisata yang dapat menarik wisatawan, dan penggunaan media teknologi dalam penyebaran informasi terkait destinasi-destinasi wisata di desa Aan juga belum optimal menjadi kendala utama yang dihadapi oleh perangkat desa Aan dalam mengembangkan desa wisata. Program Studi Usaha Perjalanan Wisata, Jurusan Pariwisata, Politeknik Negeri Bali, menawarkan dua solusi aplikatif yaitu (1) memberikan pendampingan dan pelatihan kepada pengelola desa wisata Aan dalam pengembangan potensi wisata desa Aan, dan penyusunan paket wisata Desa Aan, dan (2) memberikan pelatihan digital marketing kepada para pengelola destinasi wisata di Desa Aan, khususnya penggunaan website dan media sosial. Dua solusi tersebut telah berhasil diaplikasikan dan menghasilkan rerata tingkat kepuasan mitra yang tinggi; dalam aspek persiapan sebesar sangat puas, dalam aspek pelaksanaan sebesar sangat puas, dalam aspek evaluasi sebesar puas. Hal ini menunjukkan tingkat kesesuaian antara masalah yang dihadapi oleh mitra dengan solusi yang diaplikasikan oleh tim pelaksana kegiatan pengabdian kepada masyarakat.
Konsep Tri Hita Karana dan sapta pesona pada desa wisata Penglipuran Budiarta, I Putu; Meirejeki, I Nyoman; Putra Yudistira, Cokorda Gede; Kanca, I Nyoman; Arjana, I Wayan Basi
Kajian Pendidikan, Seni, Budaya, Sosial dan Lingkungan Vol. 1 No. 1 (2024): March 2024
Publisher : Yayasan Mitra Persada Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58881/kpsbsl.v1i1.5

Abstract

The aim of this research is to review the tourist village of Penglipuran based on the theory of tourist destination. Penglipuran village is famous as one of the tourist destinations in Bali because of its society, which still preserves its traditional culture in its daily lives. The architecture of buildings and land processing still follows the concept of Tri Hita Karana, the philosophy of Balinese society regarding the balance of relations between God, humans, and their environment. Penglipuran Village succeeded in building tourism that benefited all of their communities without losing their culture and traditions. Penglipuran Village is one of the traditional villages in Bali that still maintains local wisdom until now. One of the local wisdom in Penglipuran village is the arrangement of a community spatial pattern that takes the Tri Mandala concept by dividing the roots into three zones. They are the main zone, middle, and Nista. Customs, values of mutual cooperation and kinship, as well as the local wisdom of the local community are based on the concept of Tri Hita Karana. The research method that we use is a qualitative method and a quantitative method to find bright spots from the papers that we made. The findings show that the tourist village of Penglipuran has already met the criteria as a tourist village destination and also meets the concept of Tri Hita Karana.
MICE Management dan Ecoenzym Farmstay Serta Homestay di Desa Blimbingsari, Jembrana, Bali I Nyoman Meirejeki; Muhamad Nova; Anak Agung Ayu Ngurah Harmini; Wahyuning Dyah
Mitra Akademia: Jurnal Pengabdian Masyarakat Vol 7 No 3 (2024): Mitra Akademia: Jurnal Pengabdian Masyarakat
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat (P3M) Politeknik Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32722/mapnj.v7i3.7113

Abstract

Blimbingsari Village, located in Jembrana Regency, Bali, has great potential for tourism development. Supported by its community awareness, Blimbingsari village can realize real applications for implementing community-based tourism. As a tourist village, Blimbingsari Village has a unique cultural and natural background that makes it a cultural tourist attraction. However, the tourist attraction of Blimbingsari Village still needs to be improved, especially in managing conventions and events, as well as implementing the concept of green tourism by recycling organic household waste. Thus, the obstacle identified is the lack of optimal management of conventions and events at the Blimbingsari Festival and the processing of residual household organic waste. This service activity aims to provide knowledge to the public regarding the management of conventions and events and the processing of organic waste as ecoenzymes. The mothod used in this activity is community development. This service activity is carried out in the form of combining theory and direct practice activities. The results of this service activity show an increase in knowledge in managing conventions and events and processing organic waste as ecoenzymes. The community also gave a positive response to the implementation of training on managing conventions and events and making ecoenzymes with. Through this activity, it is hoped that the community can implement sustainable green tourism in order to preserve the nature and culture in Blimbingsari village. Keywords: Ecoenzym, Farmstay, Homestay, MICE Management Desa Blimbingsari yang terletak di Kabupaten Jembrana, Bali, menyimpan potensi besar untuk pengembangan pariwisata. Didukung oleh kesadaran masyarakat, desa Blimbingsari dapat mewujudkan aplikasi nyata atas implementasi pariwisata berbasis komunitas, yaitu komunitas pemerhati pariwisata hijau di desa Blimbingsari. Sebagai desa wisata, desa Blimbingsari memiliki keunikan latar belakang budaya dan alam yang menjadikannya sebagai atraksi wisata budaya. Namun, daya tarik wisata desa Blimbingsari masih perlu ditingkatkan, utamanya dalam pengelolaan konvensi dan acara, serta pengimplementasian konsep pariwata hijau dengan pendauran ulang sisa-sisa bahan organik limbah rumah tangga. Kendala yang teridentifikasi adalah belum optimalnya pengelolaan konvensi dan acara pada Blimbingsari Festival dan pengolahan sisa limbah bahan organik rumah tangga. Kegiatan pengabdian ini bertujuan untuk memberikan pengetahuan kepada masyarakat terkait pengelolaan konvensi dan acara dan pengolahan limbah organik sebagai ecoenzym. Metode yang digunakan adalah community development. Kegiatan pengabdian ini dilaksanakan dalam bentuk pelatihan dengan menggabungkan teori dan praktik langsung. Hasil kegiatan pengabdian ini menunjukkan adanya peningkatan pengetahuan dalam pengelolaan konvensi dan acara dan pengolahan limbah organik sebagai ecoenzym. Respon positif juga diberikan oleh masyarakat terhadappelaksanaan pelatihan pengelolaan konvensi dan acara dan pembuatan ecoenzym dengan. Melalui kegiatan ini, diharapkan masyarakat dapat menerapkan pariwisata hijau yang berkelanjutan guna menjaga kelestarian alam dan budaya yang ada di desa Blimbingsari. Kata kunci: Ecoenzym, Farmstay, Homestay, MICE Management
The role of digital promotion in enhancing hotel competitiveness in Bali’s tourism sector Kencanawati, Anak Agung Ayu Mirah; Meirejeki, I Nyoman; Supiatni , Ni Nyoman; Suarta, I Ketut
Journal of Commerce, Management, and Tourism Studies Vol. 4 No. 2 (2025): Aug 2025
Publisher : YAYASAN MITRA PERSADA NUSANTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58881/jcmts.v4i2.366

Abstract

- In the digital era, hotel businesses are increasingly adopting digital promotional strategies due to their cost-effectiveness, speed, and ability to reach wide and diverse audiences. This study explores the role of digital promotion in enhancing hotel competitiveness in Bali’s tourism sector. Specifically, it aims to (1) identify which digital marketing media are predominantly utilized by hotel marketing departments, and (2) assess the impact of these digital tools on hotel room sales. To achieve these objectives, the research employs a qualitative descriptive method supported by data collection techniques such as observation, documentation, and interviews with marketing personnel across selected hotels in Bali. The analytical framework is based on digital promotion indicators, namely social media marketing, online advertising, official websites, and digital-based personal selling. The findings reveal that social media platforms—particularly Instagram—are the most dominant digital promotion tools used by hotels. Their visual-centric nature and real-time interaction features are highly effective in engaging potential tourists, especially among younger demographics. Additionally, websites integrated with booking engines and online advertising strategies also contribute significantly to driving direct bookings and enhancing consumer trust. The analysis further indicates a positive correlation between active digital promotion efforts and increased room occupancy rates. Hotels that consistently invest in curated digital content, interactive campaigns, and influencer collaborations have experienced notable growth in customer reach and booking conversions. In conclusion, digital promotion has become an essential marketing strategy for hotels in Bali. Its strategic use not only enhances visibility and brand awareness but also drives measurable improvements in room sales. Continued adaptation to emerging digital trends is recommended to maintain competitiveness in the evolving tourism landscape.
PELATIHAN PEMANDU WISATA DAN KULINER TRADISIONAL DI DESA WISATA BATUAGUNG Meirejeki, I Nyoman; Suarta, I Ketut; Putra, I Komang Mahayana; Solihin, Solihin; Budiarta, I Putu
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 5 No. 5 (2024): Vol. 5 No. 5 Tahun 2024
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v5i5.34727

Abstract

Desa Batuagung, berlokasi di pusat Kota Negara, dekat jalan provinsi penghubung Denpasar dan Gilimanuk, menjadikan desa ini mudah diakses oleh para wisatawan. Kemudahan akses ini membuka gerbang bagi pengunjung untuk menjelajahi berbagai objek wisata yang memikat di Desa Batuagung. Kegiatan ini diselenggarakan dengan tujuan, untuk membantu para pengelola desa wisata, dalam mengembangkan potensi wisata di desa mereka. Berdasarkan kesepakatan dengan tokoh masyarakat, kegiatan prioritas yang akan dilakukan adalah, melatih para pemandu wisata dalam memandu wisatawan yang berkunjung, membuat buku saku. Bagi ibu-ibu, diberikan pelatihan dalam membuat kuliner tradisional yang memanfaatkan produk pertanian desa setempat. Pelatihan secara resmi dibuka oleh Bapak Kepala Desa. diikuti oleh 10 orang pemandu wisata dan 10 orang Ibu PKK dan para pedagang. Pendekatan pelatihan dalam kegiatan ini dilakukan dengan tiga langkah: Pertama, instruktur memberikan materi pelatihan kepada para peserta. Kedua, instruktur akan memberikan penjelasan singkat untuk membantu memahami materi. Tahap akhir, peserta diminta untuk mempraktekan materi yang telah diberikan. Dari Pelatihan yan dilakukan peserta pelatihan sangat puas terhadap pelatihan yang dilakukan. Hasil nyata dari pelatihan ini adalah buku saku dalam bahasa Indonesia dan bahasa Inggris sebanyak 17 buku dan 5 jenis kuliner tradisional yang siap dijual kepada para pengunjung
Sustainable Culinary Tourism in Ubud, Bali: Preserving Traditional Balinese Food Heritage while Supporting Tourism Growth Suardani, Made; Meirejeki, I Nyoman; Sagitarini, Luh Linna; Sudarta, I Gede; Arjana, I Wayan Basi
Journal of Tourism Economics and Policy Vol. 6 No. 1 (2026): Journal of Tourism Economics and Policy (January - March 2026) - In Progress
Publisher : PT Keberlanjutan Strategis Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38142/jtep.v6i1.1883

Abstract

Sustainable tourism has increasingly emphasized the importance of balancing economic development with cultural preservation. Within this framework, culinary tourism has emerged as a strategic tool for enhancing destination attractiveness while maintaining local identity. This study aims to examine the role of sustainable culinary tourism in preserving traditional Balinese food heritage while supporting tourism growth in Ubud, Bali. A qualitative case study approach was employed, involving in-depth interviews with restaurant owners, local chefs, cooking class instructors, and tourism practitioners, complemented by observations and document analysis. The findings reveal that sustainable culinary tourism contributes significantly to the preservation of traditional recipes, cooking techniques, and the use of local ingredients. Culinary tourism activities, particularly traditional restaurants and cooking classes, function as mechanisms for transmitting culinary knowledge and strengthening cultural authenticity. Furthermore, culinary tourism enhances destination competitiveness, increases tourist attraction, and supports local economic development. Local community involvement was identified as a critical factor in ensuring sustainability, as community members serve as custodians of traditional culinary knowledge. However, challenges related to commercialization and adaptation to tourist preferences may threaten authenticity if not properly managed. This study concludes that sustainable culinary tourism provides an integrated model for balancing cultural preservation and tourism growth. The findings contribute to sustainable tourism and culinary tourism literature by demonstrating the dual role of culinary tourism in cultural sustainability and economic development. Practical implications are provided for policymakers, tourism practitioners, and local communities to strengthen sustainable culinary tourism strategies in cultural destinations.
Strategi Pengembangan Dalam Mengatasi Kelesuan Penjualan Kerajinan Perak Di Kabuaten Gianyar Anak Agung Putu Swabawa; I Nyoman Meirejeki; I Dewa Gede Ari Pemayun
Warmadewa Management and Business Journal (WMBJ) Vol. 2 No. 1 (2020)
Publisher : Fakultas Ekonomi Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/wmbj.2.1.2020.26-40

Abstract

This research was conducted on silver handicraft entrepreneurs in Gianyar regency. The objective to be achieved in this research is to design an effective marketing strategy that needs to be applied by silver entrepreneurs in the district of Gianyar. The method used to collect data, namely: observation, interviews, documentation, and Focus Group Discussion (FGD). The analysis techniques used, namely: 1) Quantitative analysis techniques, in the form of a SWOT analysis, which is a technique to determine strengths, weaknesses, opportunities, and threats. 2) Qualitative analytical techniques, which are in the form of: a) descriptive analysis, b) synthesis analysis, designing silver marketing strategies in Gianyar district by considering the potential, threats from the SWOT determination results combined with ideas that appear in the FGD. Based on the results of the analysis show the position of silver handicrafts in Gianyar regency is in cell V with IFAS weighted average value of 3.39 and EFAS weighted average value of 3.31, which means silver handicraft products in Gianyar regency have medium category competitiveness and the appeal of the medium category. In this position the silver entrepreneurs in Gianyar regency can implement several alternative strategies which include: 1) Market penetration strategy, which is a strategy directed at efforts to find a bigger new market for existing products through marketing efforts, for example by conducting sales promotion. 2) Business strengthening strategies in the form of fostering and developing craftsmen, so that it can produce higher quality silver handicrafts and with more innovative varied designs. 3) Product development strategies are developing silver handicraft products by diversifying silver products by increasing the number and variety type of silver design oriented to market dynamics Penelitian ini dilakukan pada para pengusaha kerajinan perak yang ada di kabupaten Gianyar. Tujuan penelitian ini adalan untuk merancang strategi pemasaran yang efektif yang perlu diterapkan oleh para pengusaha kerajinan perak yang ada di kabupaten Gianyar. Metode pengumpulan data, yaitu: observasi, Wawancara, dokumentasi, dan Focus Group Discussion (FGD). Teknik analisis yang digunakan, yaitu: 1) Teknik analisisis kuantitatif, berupa analisis SWOT, yaitu teknik untuk menentukan kekuatan, kelemahan, peluang, dan ancaman. 2) Teknik analisisis kualitatif, yang berupa: a) analisis deskriptif, b) analisis sintesis, merancang strategi pemasaran kerajinan perak di kabupaten Gianyar dengan mempertimbangkan potensi, ancaman dari hasil penentuan SWOT yang dikombinasikan dengan ide-ide yang muncul dalam FGD. Berdasarkan hasil analisis menunjukkan posisi kerajinan perak di kabupaten Gianyar berada di sel V dengan nilai rata-rata tertimbang IFAS sebesar 3,39 dan nilai rata-rata tertimbang EFAS sebesar 3,31 yang berarti produk kerajinan perak di kabupaten Gianyar mempunyai daya saing katagori sedang dan daya tarik katagori sedang. Dalam posisi ini para pengusaha perak yang ada di kabupaten Gianyar dapat menerapkan beberapa alternative strategi yang meliputi: 1) Strategi penetrasi pasar yaitu strategi yang diarahkan pada usaha untuk mencari pasar baru yang lebih besar untuk produk yang sudah ada sekarang melalui usaha pemasaran, misalnya dengan melakukan promosi penjualan. 2) Strategi penguatan usaha yang berupa pembinaan dan pengembangan para pengerajin, sehingga dapat menghasilkan kerajinan perak yang lebih berkualitas dan dengan desain yang lebih inovatif variatif.3) Strategi pengembangan produk yaitu melakukan pengembangan produk. kerajinan perak dengan melakukan diversifikasi produk perak dengan menambah jumlah dan beraneka jenis desain perak yang berorientasi pada dinamika pasar. Kerajinan perak dengan melakukan diversifikasi produk perak dengan menambah jumlah dan beraneka jenis desain perak yang berorientasi pada dinamika pasar
PERSEPSI WISATAWAN TERHADAP EKSISTENSI KAWASAN WISATA ALAM PANTAI PANDAWA DESA KUTUH BADUNG BALI A. Agung Putu Swabawa; I Nyoman Meirejeki; Made Setena
Warmadewa Management and Business Journal (WMBJ) Vol. 3 No. 2 (2021)
Publisher : Fakultas Ekonomi Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/wmbj.3.2.2021.85-99

Abstract

Penelitian ini dilakukan di kawasan wisata pantai Pandawa desa Kutuh, kecamatan Kuta Selatan, Badung. Tujuan penelitian ini adalah Mendiskripsikan potensi-potensi dan daya tarik wisata yang ada di pantai Pandawa dan untuk mengetahui persepsi wisatawan terhadap produk wisata yang terdapat pantai Pandawa yang nantinya bisa digunakan sebagai bahan pertimbangan dalam melakukan perbaikan pengelolaan Kawasan pantai Pandawa. Pengumpulan data yang dilakukan dengan menggunakan metode metode servey, kuesioner, melakukan wawancara baik dengan pengelola maupun dengan wisatawan. Data dianalisis dengan teknik analisis kuantitatif, yaitu teknik analisis untuk menganalisa data kuantitatif dengan menggunakan statistik deskriptif yang digunakan untuk mengukur sifat, pendapat dan persepsi seseorang. Dari hasil analisis menunjukkan Potensi dan daya tarik yang terdapat di Pantai Pandawa yang bisa dikembangkan menjadi kawasan wisata atau produk wisata, meliputi: tebing kapur yang menjulang tinggi, pantai berpasir putih, rumput laut, laut biru yang jernih, taman terumbu karang (coral garden). Produk wisata kreatif yang bisa dikembangkan dengan melihat potensi yang ada di pantai Pandawa adalah museum bahari dan wisata budi daya dan kuliner rumput. Persepsi wisatawaan terhadap kondisi alam pantai Pandawa secara keseluruhan dalam katagori baik, namun masih ada persepsi wisatawan asing dalam katagori cukup terhadap prasarana umum yang perlu mendapatkan perhatian manajemen pantai Pandawa. Maka dalam rangka meningkatkan popularitas kawasan pantai Pandawa, perlu melakukan beberapa hal sebagai berikut: menata lingkungan alam yang ada di pantai Pandawa, perlu melestarikan adat istiadat yang ada dan meningkatkan kreasi seni budaya, meningkatkan kapasitas, jumlah dan kualitas prasarana umum, meningkatkan jumlah dan kualitas sarana paraiwisata, dan merperbaiki manajemen lingkungan dan manajemen operasional pantai Pandawa yang berbasis profesionalisme
Co-Authors A. A Putu Swabawa A. Agung Putu Swabawa A. Agung Putu Swabawa Anak Agung Ayu Ngurah Harmini Anak Agung Putu Swabawa Anak Agung Putu Swabawa Anak Agung Swabawa Budi Susanto Cokorda Istri Sri Widhari Gede Aditya Gunawan I Dewa Gede Ari Pemayun I Dewa Made Cipta Santosa I Gede N Suta Waisnawa I Gede Nyoman Suta Waisnawa I Gede Nyoman Suta Waisnawa I Gst Lanang Made Purwita I Gusti Bagus Rai Utama I Gusti Lanang Suta Artatanaya I Ketut Dika I Ketut Sadia I Ketut Suarta I Ketut Suarta I Ketut Suarta I Ketut Suarta I Ketut Suja I Komang Artha Darmaja I Komang Mahayana Putra I Made Budiasa I Made Marsa Arsana I Made Widiantara I Nyoman Kanca I Putu Budiarta I Putu Merta Astawa I Wayan Basi Arjana, I Wayan Basi I Wayan Jendra I Wayan Nurjaya Ida Ayu Elistyawati Ida Ayu Ketut Sumawidari Kencanawati, Anak Agung Ayu Mirah Ketut Irianto Lien Darlina Luh Linna Sagitarini Luh Mei Wahyuni Made Setena Made Sudiarta Md Abdi Sucipta Muhamad Nova Ni Made Ernawati, Ni Made Ni Nyoman Aryaningsih Ni Nyoman Triyuni Putra Yudistira, Cokorda Gede Putra, I Komang Mahayana Putu Adi Suprapto Putu Dana Pariawan Salain Putu Hermawati Ruju Rahmad Sang Nyoman Bagus Satya Wira Solihin Solihin Suardani, Made Sudarta, I Gede Supiatni , Ni Nyoman Swabawa, Anak Agung Putu Wahyuning Dyah