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All Journal Jurnal Kajian Bali Jurnal Pendidikan Bahasa Inggris JELLT (Journal of English Language and Language Teaching) Diglosia: Jurnal Kajian Bahasa, Sastra, dan Pengajarannya JURNAL KEPARIWISATAAN International Journal of Social Science and Business Jurnal Ilmiah Manajemen dan Bisnis Widyadari : Jurnal Pendidikan Journal of English Teaching and Applied Linguistics (JETAL) Jurnal Pedagogi dan Pembelajaran Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Community Empowerment Majalah Ilmiah Pelita Ilmu Jurnal Kepariwisataan JOLLT Journal of Languages and Language Teaching Jurnal Visi Pengabdian Kepada Masyarakat International Journal of English and Applied Linguistics (IJEAL) Widyadari : Jurnal Pendidikan Jurnal Pendidikan dan Pembelajaran JOMPA ABDI: Jurnal Pengabdian Masyarakat Jurnal Ilmiah Hospitality Management Jurnal Ilmiah Pariwisata dan Bisnis Journal of Business on Hospitality and Tourism Sabangka Abdimas Jurnal Pengabdian Masyarakat Sabangka Journal of Linguistics, Culture and Communication International Journal Linguistics of Sumatra and Malay (IJLSM) Konstruktivisme : Jurnal Pendidikan dan Pembelajaran Journal of Conflict and Social Class (JCSC) Open Access DRIVERset
Ni Luh Supartini
Insitut Pariwisata Dan Bisnis Internasional
Religion Arts Humanities Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mathematics Mechanical Engineering Public Health Social Sciences Other

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Dampak Pandemi Covid-19 Terhadap Pendapatan Tour and Travel: Studi Kasus Bujana , I Komang Oki; Supartini , Ni Luh; Dewi, I Gusti Ayu Melistyari
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 7 (2023): Jurnal Ilmiah Pariwisata dan Bisnis
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v2i7.494

Abstract

Pandemi Covid-19 menyebabkan menurunnya kunjungan wisatawan ke Indonesia khususnya Bali sebagai salah satu destinasi wisata yang ada di Indonesia. Sektor pariwisata telah memberikan kontribus terbesar bagi perekonomian Bali. Nusa Penida khususnya menjadi salah satu tujuan wisata di Bali yang baru berkembang pada tahun 2013 ini merasakan dampaknya Pandemi Covid-19 yang menyebabkan banyak masyarakat yang bekerja dibidang pariwisata mencari cara agar bisa memenuhi kebutuhan sehari-hari. Explore Nusa Penida merupakan salah satu komunitas Tour and Travel yang sudah ada sejak tahun 2017. Penelitian ini bertujuan untuk mengetahui dampak Pandemi Covid-19 terhadap tingkat pendapatan dari Explore Nusa Penida serta untuk mengetahui faktor-faktor apa saja yang mempengaruhi pendapatan Explore Nusa Penida pada saat Pandemi Covid-19. Penelitian ini dilakukan di Desa Batununggul, Nusa penida dengan metode penelitian deskriptif Kualitatif, teknik pengumpulan data berupa observasi, wawancara, kuisioner atau angket serta dokumentasi. Hal ini dilakukan sebagai syarat dalam teknik analisis data yaitu Penarikan serta Pengujian Kesimpulan. Hasil dari penelitian ini menunjukan bahwa Pandemi Covid-19 sangat berdampak bagi penurunan pendapatan, sistem pemasaran serta sistem Organisasi yang mengharuskan setiap anggota bergantian untuk bekerja. Adapun faktor-faktor yang mempengaruhi pendapatan pada saat Pandemi Covid-19 yaitu mengharuskan akun sosial media Explore Nusa Penida tetap aktif, menurunkan harga paket perjalanan, menerapkan protokol kesehatan, mengubah sistem pemasaran yang lebih memfokuskan ke wisatawan Domestik. Simpulan dalam penelitian ini adalah Komunitas Explore Nusa Penida merupakan komunitas yang masih bisa bertahan di saat Pandemi dan masih bisa mendapatkan keuntungan pada saat itu dengan memberikan promo yang menarik sesuai dengan apa yang wisatawan inginkan. The Covid-19 pandemic has caused a decrease in tourist visits to Indonesia, especially Bali as one of the tourist destinations in Indonesia. The tourism sector has provided the largest contribution to Bali's economy. Nusa Penida in particular became one of the tourist destinations in Bali, which only developed in 2013, felt the impact of the Covid-19 pandemic which caused many people who work in the tourism sector to find ways to meet their daily needs. Explore Nusa Penida is one of the Tour and Travel communities that has existed since 2017. This study aims to determine the impact of the Covid-19 Pandemic on the income level of Explore Nusa Penida and to find out what factors affect Explore Nusa Penida's income during the Covid-19 Pandemic. This research was conducted in Batununggul Village, Nusa Penida with Qualitative descriptive research methods, data collection techniques in the form of observations, interviews, questionnaires or questionnaires and documentation. Hal ini dilakukan sebagai syarat dalam teknik analisis data yaitu Drawing and Testing Conclusions. The results of this study show that the Covid-19 Pandemic has greatly impacted the decline in income, marketing systems and organizational systems that require each member to take turns to work. The factors that affect income during the Covid-19 Pandemic are requiring explore Nusa Penida social media accounts to remain active, lowering the price of travel packages, implementing health protocols, changing the marketing system that focuses more on domestic tourists. The conclusion in this study is that the Explore Nusa Penida Community is a community that can still survive during the Pandemic and can still benefit at that time by providing attractive promos according to what tourists want.
Penerapan Cleanliness Health Safety Environmental Sustainability di Sektor Pariwisata Darmaya , I Gede; Ekasani , Kadek Ayu; Supartini , Ni Luh
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 9 (2023): Jurnal Ilmiah Pariwisata dan Bisnis
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v2i9.530

Abstract

Strategi Pemasaran Bisnis Kuliner di Era New Normal Atlantika, I Gusti Ayu Sri; Supartini, Ni Luh; Yani , Ni Wayan Mega Sari Apri
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 10 (2023): Jurnal Ilmiah Pariwisata dan Bisnis
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v2i10.570

Abstract

Penggunaan Tepung Porang Sebagai Bahan Baku Pembuatan Gluten Free Cookies Syahputra , Bryan Herly; Supartini , Ni Luh
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 12 (2023): Jurnal Ilmiah Pariwisata dan Bisnis
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v2i12.641

Abstract

Tujuan dilakukannya penelitian ini yaitu untuk mengetahhui karakteristik dari gluten free cookies dengan menggunakan tepung porang yang terdiri dari warna, rasa, aroma, dan tekstur serta mengetahui respon masyarakat mengenai gluten free cookies menggunakan tepung porang. Penelitian ini dilakukan dengan pendekatan kuantitatif. Teknik pengumpulan data yang berupa eksperimen murni, kuisioner, serta teknik analisis data yang digunakan berupa analisis deskriptif kuantitatif dan uji. Hasil karakteristik gluten free cookies menggunakan tepung porang menunjukan bahwa rasa,aroma,warna dan tekstur dalam cookies kedua tepung memiliki perbedaan yang terlihat jelas. Perbedaan kedua tepung dalam pembuatan cookies ini disebabkan karena kedua tepung memiliki perbedaan kandungan yang signifikan. The purpose of this research is to find out the characteristics of gluten free cookies using porang flour which consists of color, taste, aroma, and texture and to find out the public's response to gluten free cookies using porang flour. This research was conducted with a quantitative approach. Data collection techniques in the form of pure experiments and questionnaires, as well as data analysis techniques used in the form of quantitative descriptive analysis and tests. The results of the characteristics of gluten free cookies using porang flour show that the taste, aroma, color and texture of the two flour cookies have obvious differences. The difference between the two flours in making cookies is due to the fact that the two flours have significant differences in content.
Pengolahan Bawang Dayak sebagai Pangan Fungsional Berupa Aioli Caroline, Jessica; Supartini, Ni Luh
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 3 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Maret 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i3.735

Abstract

Penelitian ini bertujuan untuk mengevaluasi kualitas pengolahan pangan fungsional berupa Aioli berbahan dasar bawang dayak dalam segi rasa, tekstur, aroma dan warna, serta mengetahui tanggapan masyarakat terhadap produk tersebut. Selain itu, penelitian ini mengamati daya tahan Aioli bawang Dayak pada suhu ruangan dan menghitung harga jual untuk satu resep Aioli bawang dayak dengan berat 150 gram. Penelitian ini menggunakan pendekatan kuantitatif dan menggunakan teknik pengumpulan data eksperimental dengan menyebarkan formulir uji organoleptik kepada 20 orang panelis yang merupakan kolega dan masyarakat yang tinggal di sekitar peneliti. Dari segi rasa, perlakuan P1 memiliki perpaduan rasa gurih dan pedas dari bawang putih dengan rasa sepat dari bawang dayak. Sedangkan P2 memiliki rasa sepat khas bawang dayak dan sedikit rasa manis dari pickling water. Aroma pada perlakuan P1 merupakan perpaduan aroma khas bawang putih dan bawang dayak. Pada perlakuan P2 terdapat aroma khas bawang dayak dan tambahan aroma dari bahan aromatik. Penambahan ekstrak bawang dayak tidak terlalu memberi dampak pada tekstur karena ekstrak bawang dayak tersaring dengan baik sehingga perlakuan P1 dan P2 sama-sama memiliki tekstur yang lembut dan mengkilap. Terdapat perbedaan warna yang cukup signifikan akibat penambahan ekstrak bawang dayak pada produk sehingga perlakuan P1 memiliki warna jingga dan perlakuan P2 berwarna merah muda keunguan. Dalam penelitian ini, perlakuan P1 mendapat akumulasi nilai sebesar 229 dan perlakuan P2 sebesar 329. Maka, berdasarkan akumulasi nilai akhir tersebut dapat disimpulkan bahwa masyarakat lebih menyukai perlakuan P2. Kedua perlakuan memiliki daya tahan produk yang sama yaitu terbatas hingga 4 hari pada suhu ruangan dan harga jual untuk 1 resep Aioli berbahan dasar bawang Dayak adalah Rp 62.500 dengan isi 150 gr per pack. This study aims to evaluate the quality of functional food processing in the form of Aioli made from Dayak onion in terms of taste, texture, aroma, and color, and to find out the public's response to this product. In addition, this study observed the durability of Dayak onion Aioli at room temperature and calculated the selling price for one Dayak onion Aioli recipe weighing 150 grams. This study used a quantitative approach and used experimental data collection techniques by distributing organoleptic test forms to 20 panelists who were colleagues and the community living around the researchers. In terms of taste, the P1 treatment has a blend of savory and spicy flavors from garlic with the astringent taste of Dayak onions. Meanwhile, P2 has a pungent taste typical of Dayak onions and a slightly sweet taste from pickling water. The aroma in the P1 treatment is a blend of the typical aroma of garlic and Dayak onions. In the P2 treatment, there was a distinctive aroma of Dayak onions and an additional aroma from aromatic ingredients. The addition of Dayak onion extract did not significantly affect the texture because the Dayak onion extract was well filtered so that the P1 and P2 treatments both had a soft and shiny texture. There is a significant color difference due to the addition of Dayak onion extract to the product so that the P1 treatment has an orange color and the P2 treatment has a purplish pink color. In this study, treatment P1 received an accumulated value of 229 and treatment P2 of 329. So, based on the accumulated final score it can be concluded that the public prefers treatment P2. Both treatments have the same product durability which is limited to 4 days at room temperature and the selling price for 1 Aioli recipe made from Dayak onions is IDR 62,500 with 150 gr per pack.
A Study on the Use of Mixed Language in Teaching English at Hospitality Management Class Supartini, Ni Luh; Agustini, Ni Putu Oka
Journal of Business on Hospitality and Tourism Vol. 7 No. 1 (2021): JOURNAL OF BUSINESS ON HOSPITALITY AND TOURISM
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jbhost.v7i1.294

Abstract

Learning English as a foreign language required some strategies to achieve the goal of communication. In teaching and learning process, the teacher and students frequently use their first language to explain the difficult word in English. This study aimed to investigate the language used by the teacher as communication strategies in teaching English as a foreign language and students’ responses toward the use of each type of language instruction in teaching English at Hospitality class. To investigate the study there were 2 teachers and 2 classes of hospitality management class as the subject. The data were collected through observation of teaching and learning process and interview session. The study was designed as descriptive qualitative research and the data were analyzed descriptively. The finding showed that the teacher used the target language frequently, however the used of mixed language to explain some difficult words also found in teaching and learning process.  
Perceived Fairness in English Language Assessment: Insights from EFL Students and Teachers Supartini, Ni Luh; Benu, Naniana; Mahendra, Wayan Eka
Journal of Languages and Language Teaching Vol. 13 No. 4 (2025): October
Publisher : Universitas Pendidikan Mandalika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/jollt.v13i4.15554

Abstract

This paper examines perceptions of fairness in English language assessment from both students’ and teachers’ perspectives through a descriptive literature review of five recent peer-reviewed studies. The review followed Snyder’s (2019) framework for literature reviews, encompassing the design, selection, analysis, and synthesis phases. Studies were selected based on their focus on fairness in the classroom and large-scale assessments, representation of both student and teacher perspectives, and publication within the last five years in reputable journals. The analysis synthesized findings across dimensions of distributive, procedural, and interactional fairness, as well as the influence of cultural and institutional contexts. The review reveals that students often value traditional assessment methods for their perceived learning support, yet express concerns about bias, transparency, and cultural relevance. Teachers, while generally aware of fairness principles, display variations in assessment literacy and implementation depending on training, experience, and organizational structures. The findings underscore the importance of strengthening Language Assessment Literacy (LAL), promoting culturally responsive assessment practices, and fostering Professional Learning Communities (PLCs) to bridge gaps between teacher and student perceptions. These insights carry practical implications for teacher education, institutional policy, and the design of fairer and more inclusive English language assessments.
Strategi Pemasaran dalam Peningkatan Penjualan Wine di Hatten Wine Pada Era New Normal Krisnaputra, Gede Rendi; Sinaga, Firman; Supartini, Ni Luh
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 2 (2023): Jurnal Ilmiah Pariwisata dan Bisnis
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v2i2.322

Abstract

Hatten Wine merupakan salah satu perusahaan wine yang ada di Bali. Dikarenakan situasi pandemi di era new normal penjualan Wine menurun drastis. Walaupun sudah mempunyai event free flow, wine testing dan wine tour, tetap saja tidak dapat meningkatkan penjualan wine di masa pandemi saat ini. Hal ini dilihat dari merosotnya penjualan pada tahun 2021. Penurunan ini diakibatkan karena pandemi dan kurangnya target market ke tamu lokal. Berdasarkan hal tersebut peneliti melakukan penelitian dengan menggunakan strategi pemasaran dengan metode analisis SWOT (strength, weakness, opportunities, threat) dan metode QSPM (quantitative strategic planning matrix) untuk menentukan strategi prioritas yang diperoleh dari analisis SWOT. Dimana hasil dari analisis SWOT menunjukkan Hatten Wine berada pada Kuadran I dimana sumbu X (strength) pada titik 1,33 dan Y (opportunities) berada pada titik 1,2. Dalam situasi ini tindakan yang diambil yaitu menggunakan strategi agresif dimana menagemen sales & marketing harus memperkuat kekuatan yang ada untuk dapat memanfaatkan peluang sebesar-besarnya. Dan untuk strategi prioritas yang digunakan yaitu membuat promosi wine. Membuat member card untuk para repeater dengan bonus atau discount. Membuat event serta mengundang DJ/live music yang memiliki masa banyak untuk meningkatkan jumlah pengunjung dan volume penjualan. Hatten Wine is one of the wine companies in Bali. Due to the pandemic situation in the new normal era, wine sales have decreased drastically. Even though they already have free flow events, wine testing and wine tours, they still cannot increase wine sales during the current pandemic. This can be seen from the decline in sales in 2021. This decline was due to the pandemic and the lack of a target market for local guests. Based on this, the researchers conducted research using a marketing strategy using the SWOT analysis method (strengths, weaknesses, opportunities, threats) and the QSPM (quantitative strategic planning matrix) method to determine the priority strategies obtained from the SWOT analysis. Where the results of the SWOT analysis show Hatten Wine is in Quadrant I where the X (strength) axis is at 1.33 and Y (opportunities) is at 1.2. In this situation the action taken is to use an aggressive strategy where the sales & marketing management must strengthen the existing strengths to be able to take advantage of the maximum opportunity. And for the priority strategy used, namely making wine promotions. Make member cards for repeaters with bonuses or discounts. Organize events and invite DJs/live music who have a lot of time to increase the number of visitors and sales volume.
Subsitusi Selai Nanas dengan Selai Salak dalam Pembuatan Nastar Helena , Brigitta; Supartini, Ni Luh
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 4 (2023): Jurnal Ilmiah Pariwisata dan Bisnis
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v2i4.399

Abstract

Penelitian ini dilakukan karena potensi Buah salak juga banyak memiliki kandungan yang bagus untuk tubuh. Buah tropis yang menjadi buah asli Indonesia ini mengandung vit A, vit B, dan kandungan bagus lainnya, buah salah tidak hanya kaya akan vitamin, tetapi juga bisa menjadi alternatif pengganti selai nanas pada pembuatan nastar. Pada kesempatan ini, penulis meneliti subsitusi selai nanas dengan selai salak dengan harapan bisa menjadi solusi para wirausaha untuk tetap melanjutkan bisnis nya dan menjadi alternatif pengganti selai nanas pada kue nastar. Tujuan dari penelitian ini untuk mengetahui rasa, aroma, tektur, tampilan, daya tahan, dan juga biaya produksi substitusi selai nanas dengan selai salak pada kue nastar. Penelitian yang penulis gunakan adalah analisis data kuantitatif, dengan tehnik pengambilan data berupa kuisioner dengan jumlah panelis sebanyak 30 orang yang dianggap kompeten dibidangnya. biaya produksi yang dibutuhkan untuk memproduksi nastar selai salak per satu resepnya adalah Rp. 27.207 / 515 gr. Sedangkan biaya produksi yang dibutuhkan untuk satu toplesnya (500gr) adalah Rp. 9.100. Adapun harga jualnya dengan keuntungan 60% yaitu Rp 58.000/toples. This research was conducted because the potential of salak fruit also has a lot of good content for the body. This tropical fruit, which is native to Indonesia, contains vitamin A, vitamin B, and other good ingredients. False fruit is not only rich in vitamins but can also be an alternative to pineapple jam in making nastar. On this occasion, the author examines the substitution of pineapple jam with salak jam in the hope that it can be a solution for entrepreneurs to continue their business and become an alternative to pineapple jam on nastar cakes. The purpose of this study was to determine the taste, aroma, texture, appearance, durability, and also the production cost of substitution of pineapple jam with salak jam on nastar cake. This study uses quantitative descriptive data analysis techniques, with data collection techniques in the form of questionnaires with several panelists as many as 30 people who are considered competent in their fields. the production cost needed to produce salak jam nastar per one recipe is Rp. 27,207 / 515 gr. While the production cost required for one jar (500gr) is Rp. 9.100. The selling price with a profit of 60% is IDR 58,000/jar.
Pengaruh Kompensasi dan Pengawasan Terhadap Produktivitas Kerja Karyawan di Hotel Lestari, Ni Made Ratih Ayu Dian; Sudjana , I Made; Supartini , Ni Luh
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 5 (2023): Jurnal Ilmiah Pariwisata dan Bisnis
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v2i5.432

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh kompensasi dan pengawasan terhadap terhadap produktivitas kerja karyawan di Hotel Alila Seminyak secara parsial dan simultan. Penelitian ini menggunakan metode kuantitatif dengan mengolah data primer melalui kuisioner yang diberikan kepada karyawan di department Front Office, Housekeeping, Food and Beverage Dapartment, Human Resources, Sales and Marketing dan Engineering Department. Populasi dalam penelitian ini sebanyak 85 responden diambil keseluruhannya. Analisis data yang digunakan yaitu uji asumsi klasik (uji normalitas, uji linearitas, uji autokorelasi, uji multikolinearitas, uji heteroskedastisitas) dan analisis regresi linier berganda. Hasil penelitian menunjukkan bahwa secara simultan kompensasi dan pengawasan berpengaruh signifikan terhadap produktivitas kerja karyawan, dimana nilai uji F didapatkan dengan Fhitung = 1627,846 dan nilai signifikansi 0,000 < 0,05. Secara parsial kompensasi berpengaruh signifikan (0,000 < 0,05) terhadap produktivitas kerja karyawan dengan thitung = 45,147. Pengawasan berpengaruh signifikan terhadap produktivitas kerja karyawan dimana thitung = 34,320 dan nilai signifikan (0,000 < 0,05). This study aims to determine the effect of compensation and supervision on the work productivity of employees at the Alila Seminyak Hotel partially and simultaneous. This study uses quantitative methods by processing primary data through a questionnaire given to employees in the Front Office, Housekeeping, Food and Beverage Department, Human Resources, Sales and Marketing and Engineering Department. The population in this study as many as 85 respondents were taken entirely. The data analysis used is the classic assumption test (normality test, linearity test, test autocorrelation, multicollinearity test, heteroscedasticity test) and linear regression analysis double. The research results show that simultaneously compensation and supervision significant effect on employee work productivity, where the value of the F test is obtained with Fcount = 1627.846 and a significance value of 0.000 <0.05. Partially compensated significant effect (0.000 <0.05) on employee work productivity with tcount = 45,147. Supervision has a significant effect on employee work productivity where tcount = 34.320 and significant value (0.000 <0.05).
Co-Authors Aditya, I Wayan Putra Agustini, Ni Putu Oka Arva Riyanti, Trisha Aprilia Atlantika, I Gusti Ayu Sri Bujana , I Komang Oki Caroline, Jessica Cendana Cahyani Lestari Guyana Darmaya , I Gede Denok Lestari Dewi, I Gusti Ayu Melistyari Dika Pranadwipa Koeswiryono Dika Pranadwipa Koeswiryono, Dika Pranadwipa Firman Sinaga Helena , Brigitta I Gusti Ayu Eka Suwintari I Gusti Ayu Putu Wita Indrayani I Gusti Ketut Purnaya, I Gusti Ketut I Made Artha Kusuma Jaya I Made Sudiana I Nengah Sudipa I Nengah Sudipa I Putu Edy Suardiyana Putra I Wayan Eka Mahendra I Wayan Pantiyasa I WAYAN PASTIKA I Wayan Pastika I Wayan Simpen I Wayan Simpen I Wayan Suarnajaya Kadek Ayu Ekasani Krisnaputra, Gede Rendi Lestari, Ni Made Ratih Ayu Dian Luh Eka Susanti Luh Eka Susanti M.A. ., PROF. DR. I KETUT SEKEN, M.A. Mahendra, Wayan Eka Naniana N. Benu Ni Made Ayu Natih Widhiarini Ni Made Ayu Sulasmini NI MADE AYU SULASMINI . Ni Made Sri Rahayu Ni Putu Isha Aprinica Ni Putu Oka Agustini Nurwijayanti Pantiyasa, I Wayan Parwati, Komang Shanty Muni Prasetyo, Lery Putu Devi Rosalina Putu Eka Wirawan Putu Missela Arynata Semara, I Made Trisna Sophea Tiur Cahyani Kusmanto Marpaung Suadnyana, I Wayan Sudjana , I Made Sulasmini, Made Ayu Sulasmini, Ni Made Syahputra , Bryan Herly Yani, Ni Wayan Mega Sari Apri