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All Journal Dharmakarya : Jurnal Aplikasi Ipteks Untuk Masyarakat Jurnal Sistem dan Informatika Proceedings Konferensi Nasional Sistem dan Informatika (KNS&I) JOSINFO : Jurnal Online Sistem Informasi JOSIKOM : Jurnal Online Sistem Komputer Jurnal Ilmiah Rekayasa dan Manajemen Sistem Informasi Ngayah: Majalah Aplikasi IPTEKS JUTIK : Jurnal Teknologi Informasi dan Komputer Jurnal Eksplora Informatika Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Abdimas PHB : Jurnal Pengabdian Masyarakat Progresif Humanis Brainstorming Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat Studi Kasus Inovasi Ekonomi International Journal of Advances in Data and Information Systems International Journal of Green Tourism Research and Applications Madaniya Media Aplikom Lumbung Inovasi: Jurnal Pengabdian Kepada Masyarakat International Journal of Applied Sciences in Tourism and Events International Journal of Green Tourism Research and Applications Paradharma: Jurnal Aplikasi IPTEK Bulletin of Social Informatics Theory and Application INOVTEK Polbeng - Seri Informatika
Ni Luh Ayu Kartika Yuniastari Sarja
Politeknik Negeri Bali
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Pemanfaatan Teknologi Informasi Untuk Peningkatan Pemasaran Usaha Pakaian Tari di Gianyar Bali Sarja, Ni Luh Ayu Kartika Yuniastari; Santosa, I Made Ari
Paradharma: Jurnal Aplikasi IPTEK Vol. 4 No. 1 (2020): Paradharma: Jurnal Aplikasi IPTEK
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Universitas Dhyana Pura – Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (665.543 KB) | DOI: 10.36002/jpd.v4i1.1350

Abstract

ABSTRAKUsaha pakaian tari merupakan usaha menjanjikan karena di Bali tarian seringkali dipentaskan pada saat acara hiburan, upacara keagamaan ataupun acara nasional. Mitra dalam kegiatan ini adalah Kios Tari Bali yang merupakan pengerajin perlengkapan untuk pakaian tari Bali. Saat ini kendala yang dihadapi adalah manajemen dan pemasaran produk. Pada saat ini, terdapat kendala berupa keterbatasan dalam hal pemasaran. Metode kegiatan dimulai dengan sosialisasi, pelatihan e-commerce, pembuatan dan pelatihan penggunaan website serta evaluasi kegiatan. Tujuan kegiatan adalah membantu mitra dalam memasarkan produk secara online. Setelah dilakukan kegiatan, dihasilkan account e-commerce Bukalapak dan Shopee serta website usaha. Selain itu 100% peserta pelatihan dapat menggunakan e-commerce Bukalapak dan Shopee serta website untuk memasarkan produk.Kata kunci : Manajemen, Pemasaran, Website, E-commerce, Pengabdian MasyarakatABSTRACTTraditional costume business is a promising business because it’s definitely performed during entertainment events, religious ceremonies or national events. The partner in this activity is the Balinese Dance Kiosk which is a craftsman of Balinese dance apparels. Partner’s obstacles were product management and marketing. Method of activities were started with socialization, e-commerce training, creating website and training how to use the website, and activities evaluation which it aims to help the online marketing. The activities generated e-commerce account such as Bukalapak and Shopee as well as a website. In addition, 100% trainee were able to use Bukalapak, Shopee and the website to market the products.Key words : Management, Marketing, Website, E-commerce, Community Service
Digital Branding untuk Penguatan Pemasaran Produk Dodol Khas Desa Selat Karangasem sebagai Kearifan Lokal Bali Astuti, Ni Wayan Wahyu; Sarja, Ni Luh Ayu Kartika Yuniastari; Adiaksa, I Made Anom; Pamularsih, Tyas Raharjeng; Sarja, Ni Ketut Pradani Gayatri; Dwijuliasri, Kadek Ayu; Puspita, Ni Made Ayu Maya
Lumbung Inovasi: Jurnal Pengabdian kepada Masyarakat Vol. 10 No. 4 (2025): December
Publisher : Lembaga Penelitian dan Pemberdayaan Masyarakat (LITPAM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/etx3w337

Abstract

Kegiatan pengabdian kepada masyarakat ini bertujuan untuk memperkuat kapasitas pemasaran produk Dodol Bhuana Sari sebagai makanan khas Desa Selat, Karangasem, melalui penerapan strategi digital branding. Permasalahan utama mitra adalah sistem pemasaran yang masih konvensional, belum adanya identitas merek yang kuat, serta keterbatasan pemanfaatan media digital. Kegiatan dilaksanakan dengan metode partisipatif yang melibatkan dosen, mahasiswa, dan pelaku usaha melalui tahapan sosialisasi, pelatihan pembuatan logo dan label kemasan, pelatihan pemasaran digital melalui media sosial, Google My Business, dan website, serta pendampingan dan evaluasi. Evaluasi dilakukan melalui observasi, wawancara, dan analisis catatan penjualan untuk memastikan validitas hasil. Hasil kegiatan menunjukkan adanya peningkatan permintaan produk dari 100 kg menjadi 280 kg dalam dua bulan kegiatan serta peningkatan kemampuan mitra dalam pengelolaan promosi digital. Temuan awal menunjukkan adanya dampak positif terhadap kapasitas promosi dan permintaan produk, meskipun evaluasi lanjutan dibutuhkan untuk mengukur dampak jangka panjang. Digital Branding to Strengthen the Marketing of Selat Village’s Traditional Dodol as Balinese Local Wisdom Abstract This community service activity aims to strengthen the marketing capacity of Dodol Bhuana Sari products as a typical food of Selat Village, Karangasem, through the implementation of digital branding strategies. The main problems faced by partners are the marketing system which is still conventional, the absence of a strong brand identity, and the limited use of digital media. The activity was carried out using a participatory method involving lecturers, students, and business actors through stages of socialization, logo and packaging label creation training, digital marketing training through social media, Google My Business, and websites, as well as mentoring and evaluation. Evaluation is conducted through observation, interviews, and analysis of sales records to ensure the validity of the results. The results of the activity showed an increase in product demand from 100 kg to 280 kg in two months of activity as well as an increase in partners' capabilities in managing digital promotions. Initial findings indicate a positive impact on promotional capacity and product demand, although further evaluation is needed to measure the long-term impact.
Penguatan Praktik Keselamatan dan Kesehatan Kerja (K3) pada UMKM Dodol Bhuana Sari di Desa Selat, Karangasem, Bali Dwijuliasri, Kadek Ayu; Astuti, Ni Wayan Wahyu; Sarja, Ni Luh Ayu Kartika Yuniastari; Adiaksa, I Made Anom; Pamularsih, Tyas Raharjeng; Sarja, Ni Ketut Pradani Gayatri; Puspita, Ni Made Ayu Maya
Lumbung Inovasi: Jurnal Pengabdian kepada Masyarakat Vol. 11 No. 2 (2026): June
Publisher : Lembaga Penelitian dan Pemberdayaan Masyarakat (LITPAM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/linov.v11i2.5040

Abstract

Penerapan keselamatan dan kesehatan kerja (K3) pada Usaha Mikro, Kecil, dan Menengah (UMKM) pangan memiliki peran penting dalam melindungi pekerja serta mendukung keamanan pangan dan kelancaran proses produksi. Namun, penerapan K3 pada sebagian besar UMKM masih belum optimal. Kegiatan pengabdian kepada masyarakat ini bertujuan meningkatkan pengetahuan dan keterampilan pelaku UMKM Dodol Bhuana Sari dalam menerapkan prinsip K3. Kegiatan diikuti oleh 12 peserta yang terdiri atas 1 pemilik usaha, 1 pengelola, dan 10 pekerja produksi. Metode pelaksanaan menggunakan pendekatan partisipatif melalui edukasi K3, pelatihan penggunaan alat pelindung diri (APD), edukasi higiene dan sanitasi pangan, serta pendampingan ergonomi kerja selama proses produksi dodol. Evaluasi dilakukan menggunakan observasi partisipatif dan wawancara semi-terstruktur terhadap pemilik usaha dan pekerja. Hasil kegiatan menunjukkan adanya peningkatan pemahaman pekerja terkait K3, penggunaan APD yang lebih konsisten, praktik higiene dan sanitasi yang lebih baik, serta penataan area kerja yang lebih teratur. Selain itu, pekerja menyampaikan adanya peningkatan kenyamanan kerja setelah pendampingan ergonomi dilakukan. Program ini menunjukkan bahwa pendampingan K3 berbasis partisipatif dapat menjadi upaya awal dalam mendukung terciptanya lingkungan kerja yang lebih aman dan nyaman pada UMKM pangan. Strengthening Occupational Safety and Health (OSH) Practices in the Dodol Bhuana Sari MSME in Selat Village, Karangasem, Bali Abstract Occupational health and safety (OHS) implementation in food-based Micro, Small, and Medium Enterprises (MSMEs) plays an important role in protecting workers while supporting food safety and production processes. However, OHS practices in many MSMEs remain suboptimal. This community service program aimed to improve the knowledge and skills of workers at Dodol Bhuana Sari MSME in applying OHS principles. The activity involved 12 participants consisting of one business owner, one manager, and ten production workers. The program applied a participatory approach through OHS education, personal protective equipment (PPE) training, food hygiene and sanitation education, and ergonomic assistance during the dodol production process. Evaluation was conducted using participatory observation and semi-structured interviews with the owner and workers. The results showed increased worker understanding of OHS, more consistent PPE use, improved hygiene and sanitation practices, and better workplace organization. In addition, workers reported greater comfort during work after ergonomic adjustments were implemented. This program demonstrates that participatory OHS assistance can serve as an initial effort to support a safer and more comfortable working environment in food-based MSMEs.
Balinese Women's Role and Gender Gap in the Sustainable Tourism Development Budi Shantika; Ni Made Ernawati; Ni Luh Ayu Kartika Yuniastari Sarja
International Journal of Green Tourism Research and Applications Vol. 3 No. 2 (2021): December 2021
Publisher : Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/ijogtra.v3i2.49-57

Abstract

This study aims to determine women's role and involvement in the development of sustainable tourism in Bali and to know how Balinese women are the main drivers of cultural and environmental preservation in Bali. The study uses a qualitative method of literature review. The research stage was carried out by collecting literature sources, both primary and secondary. Balinese women have a vital role in the preservation of culture and the environment in Bali. It can be concluded that Balinese women are the drivers of sustainable tourism in several tourism sectors, such as culinary tourism, cultural tourism, and environmental conservation. Balinese women are pioneers in the development of culinary tourism, especially traditional culinary in Bali but are not given many chance to participate in development planning actively. Balinese women are still collided by the patriarchal hegemony in the local traditional culture.
Designing Rawa Pening as a new nature-based tourism area Ashri Prawesti D; Widia Nur Intan Paramita; I Putu Krisna Arta Widana; Ni Luh Ayu Kartika Yuniastari Sarja
International Journal of Green Tourism Research and Applications Vol. 4 No. 1 (2022): June 2022
Publisher : Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/ijogtra.v4i1.1-8

Abstract

The purpose of this research is to determine the potential of Rawa Pening area which can be developed as a new nature-based tourism area in Central Java, Indonesia. The research method is qualitative research. This method of data collection during the Covid 19 pandemic used more secondary data than primary data. The interview method with resource persons through field survey method is carried out to complete the analysis of this research. The findings resulting from this research are on several potentials that can be developed, both physical and non-physical potentials. The results of this research are ideas and suggestions through the plan of design ideas or initial concepts in developing new nature-based tourist areas.
Green tourism practices through Odesa social media storytelling method Fitra Ananta Sujawoto; Tata Kartasudjana; Kumiko Shishido; Ni Luh Ayu Kartika Yuniastari Sarja
International Journal of Green Tourism Research and Applications Vol. 5 No. 1 (2023): June 2023
Publisher : Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/ijogtra.v5i1.27-44

Abstract

This study aimed to describe how Odesa Indonesia, Bandung, effectively uses the storytelling communication method to introduce its programs on social media. A qualitative method presents a description of the storytelling communication method carried out by Odesa Indonesia in its green tourism practice. In contrast, the data collection and analysis process uses the content analysis method. Odesa Indonesia has practiced four elements of the storytelling communication method: identifiable character, authentic emotion, significant moments, and specific details. Apart from these four elements, in the variety of social media content, there are also three round structures of the storytelling communication method: the normal phase, the explosion phase, and the new normal phase. The writers arranged these three phases in narrative relationships that are in line with the framework of the green tourism concept, namely ecology, sanitation, literacy, and solidarity. Based on the findings of this study, the use of storytelling communication methods is not only limited to being a mere promotional differentiator but, at the same time, can be the most effective way to convey the dimensions of green tourism, not only at the level of the program but also to convey the transformation process that will and has been carried out through the practice of green tourism.
Implementation of eco-friendly behavior by front office employees to support green hotel at The Ritz-Carlton Bali Kadek Isa Engelita Dewi; Ni Ketut Bagiastuti; I Ketut Sutama; Ni Luh Ayu Kartika Yuniastari Sarja
International Journal of Green Tourism Research and Applications Vol. 4 No. 2 (2022): December 2022
Publisher : Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/ijogtra.v4i2.68-85

Abstract

This study aimed to find out the implementation of Eco-friendly behavior by front office employees to support the Green hotel at The Ritz-Carlton Bali, Indonesia, and the influence of the implementation. The data collection method used was by conducting field observations, distributing questionnaires with saturated samples to 40 employees in the front office department as respondents and interviews with the Assistance front office Manager of The Ritz-Carlton Bali. The data analysis techniques used are descriptive statistical and simple linear regression analysis techniques to answer the problem formulation in this study. All the tests was carried out with measurements using IBM SPSS Statistics 26 for windows application. The results of the analysis show that the implementation of Eco-friendly behavior by front office employees as a whole is already within very high criteria.  There are 2 implementations that still on high criteria and are still not very optimal, namely prioritizing using stairs over elevators and disposing of garbage according to their type.  The implementation of Eco-friendly behavior has a positively strong relationship and has a significant effect on the green hotel.
POS System Success Evaluation at a Civil Servant Cooperative: DeLone-McLean Evidence and Perceived Paperless Environmental Benefits Wayan Hesadijaya Utthavi; Ni Luh Ayu Kartika Yuniastari Sarja; Kadek Nita Sumiari; I Ketut Parnata
INOVTEK Polbeng - Seri Informatika Vol. 11 No. 3 (2026): August
Publisher : P3M Politeknik Negeri Bengkalis

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35314/79fvv418

Abstract

Information system success models define net benefits mainly in economic and operational terms, leaving the environmental implications of digitalization insufficiently addressed. This study evaluated a centralized Point of Sale (POS) system at the Civil Servants’ Cooperative of Politeknik Negeri Bali using the DeLone and McLean model and examined whether perceived paperless environmental benefit could qualify as an additional net-benefit dimension. A mixed-methods evaluative design involved customers (N = 78), tenants (N = 12), and managers (N = 7). Analyses included validity and reliability testing, correlation analysis, robust path analysis, mediation testing, and the Wilcoxon signed-rank test. Of eighteen stakeholder-specific scales, reliability was adequate for customer scales (α = 0.888–0.961) but unstable for tenant and manager scales, with confidence intervals extending to [0.271, 0.952]. Queue management and comfort were significantly associated with customer satisfaction (β = 0.683, p < 0.001; R² = 0.715), while satisfaction was associated with PPEB (β = 0.773, p < 0.001). Mediation evidence was inconclusive: the indirect path was significant under classical standard errors (Sobel z = 2.31) but not under heteroscedasticity-consistent errors (z = 1.59, p = 0.111), while the direct association remained strong. Sales declined after implementation, but differing measurement bases prevented causal interpretation.
PENGUATAN KAPASITAS USAHA KEBEN DI KABUPATEN BANGLI MELALUI OPTIMALISASI PRODUKSI DAN PEMASARAN Widhari, Cokorda Istri Sri; Nugroho, I Made Riyan Adi; Pamularsih, Tyas Raharjeng; Dewi, Nyoman Ayu Nila; Sarja, Ni Luh Ayu Kartika Yuniastari
Lumbung Inovasi: Jurnal Pengabdian kepada Masyarakat Vol. 11 No. 3 (2026): September
Publisher : Lembaga Penelitian dan Pemberdayaan Masyarakat (LITPAM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/linov.v11i3.6659

Abstract

Kegiatan pengabdian kepada masyarakat ini dilaksanakan pada UKM pengrajin keben di Desa Bunutin, Kabupaten Bangli, yang menghadapi permasalahan berupa keterbatasan peralatan produksi, variasi produk, serta pemasaran yang masih bergantung pada pasar konvensional dan pengepul. Kegiatan dilaksanakan pada Maret–September 2026 dengan melibatkan lima peserta mitra melalui tahapan sosialisasi dan identifikasi kebutuhan, pelatihan dan penerapan peralatan produksi, diversifikasi produk, pendampingan pemasaran digital, serta monitoring dan evaluasi. Pada aspek produksi, mitra memperoleh 15 canting, 5 kompor batik, 2 alat semprot, dan 5 set alat pelindung kerja. Pelatihan mencakup penggunaan peralatan, penerapan keselamatan dan kesehatan kerja, serta pengembangan variasi produk. Pendampingan diversifikasi menghasilkan 150 unit produk dengan bentuk dan fungsi yang lebih beragam. Pada aspek pemasaran, mitra memperoleh pelatihan pembuatan konten, foto dan deskripsi produk, serta pemanfaatan TikTok dan Facebook Marketplace sebagai media promosi dan penjualan daring. Evaluasi dilakukan dengan membandingkan kondisi sebelum dan sesudah intervensi selama periode kegiatan. Hasil monitoring menunjukkan kapasitas produksi meningkat dari 500 menjadi 750 unit per minggu atau sebesar 50%, sedangkan penjualan meningkat dari 350 menjadi 500 unit per minggu atau sebesar 42,86%. Kegiatan juga menghasilkan variasi produk baru dan dua kanal pemasaran digital sebagai alternatif pemasaran konvensional. Hasil kegiatan menunjukkan adanya peningkatan produktivitas mitra setelah penerapan peralatan produksi, diversifikasi produk, dan pendampingan pemasaran digital. Strengthening the Capacity of Keben Businesses in Bangli Regency through Production and Marketing Optimization Abstract This community service initiative was conducted with a keben (traditional woven container) artisan SME in Bunutin Village, Bangli Regency. The business faced challenges regarding limited production equipment and product variety, as well as a marketing strategy that relied heavily on conventional markets and middlemen. The project ran from March to September 2026, involving five partner participants through stages that included needs assessment, equipment training and implementation, product diversification, digital marketing mentoring, and monitoring and evaluation. Regarding production, partners received 15 *canting* tools, 5 batik stoves, 2 sprayers, and 5 sets of workplace safety gear. Training covered equipment usage, occupational health and safety practices, and product variety development. Diversification efforts resulted in the creation of 150 product units featuring more diverse shapes and functions. In terms of marketing, partners received training on content creation, product photography and descriptions, and the use of TikTok and Facebook Marketplace for online promotion and sales. Evaluation involved comparing conditions before and after the intervention period. Monitoring results indicated a 50% increase in production capacity—rising from 500 to 750 units per week—and a 42.86% increase in sales, rising from 350 to 500 units per week. The initiative also yielded new product variations and established two digital marketing channels as alternatives to conventional marketing methods. Overall, the results demonstrate increased partner productivity following the implementation of new production equipment, product diversification, and digital marketing mentoring.
PEMBERDAYAAN USAHA ABON MELALUI INOVASI TEKNOLOGI TEPAT GUNA DAN PENGUATAN PEMASARAN PRODUK DI KUTA SELATAN BADUNG Wibawa, I Wayan Suma; Pamularsih, Tyas Raharjeng; Sudhana, I.G.P. Fajar Pranadi; Sarja, Ni Luh Ayu Kartika Yuniastari
Lumbung Inovasi: Jurnal Pengabdian kepada Masyarakat Vol. 11 No. 3 (2026): September
Publisher : Lembaga Penelitian dan Pemberdayaan Masyarakat (LITPAM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/linov.v11i3.6675

Abstract

Mitra kegiatan ini adalah usaha mikro abon ayam Waroeng Jago di Pecatu, Kuta Selatan, Badung, yang menghadapi dua masalah utama: pengadukan abon selama penggorengan masih dilakukan secara manual selama 2–3 jam per siklus produksi sehingga menyita tenaga pemilik usaha, serta pemasaran yang masih konvensional tanpa identitas produk dan media digital. Kegiatan ini bertujuan meningkatkan efisiensi tenaga kerja pada proses produksi dan kesiapan mitra dalam pemasaran digital. Pendekatan partisipatif dilaksanakan melalui sosialisasi, serah terima dan pelatihan penggunaan alat pengaduk abon otomatis (motor DC 15 W dengan gearbox dan pengatur kecepatan), pelatihan pelabelan dan kemasan pouch, pelatihan pemasaran melalui Instagram dan TikTok, serta pendampingan dan evaluasi sebelum–sesudah menggunakan observasi, wawancara, dan kuesioner kepuasan (n = 6). Hasil menunjukkan bahwa pengadukan selama ±2 jam penggorengan kini berlangsung otomatis sehingga pemilik tidak lagi mengaduk secara terus-menerus dan dapat mengerjakan pengemasan serta pelabelan secara paralel. Produk yang sebelumnya dijual dalam kotak plastik polos 150 g kini dikemas dalam pouch berlabel merek Waroeng Jago. Mitra telah memiliki akun Instagram @waroeng.jago dan TikTok @waroengjago yang mulai digunakan untuk membuka pesanan. Sebanyak 76,7% penilaian kepuasan berada pada kategori sangat puas dan 23,3% puas (rerata 3,77 dari 4). Peningkatan kapasitas produksi, omzet, dan dampak penjualan dari media sosial belum dapat disimpulkan karena periode pemantauan masih singkat; oleh karena itu, pencatatan produksi dan penjualan serta pemantauan analitik media sosial direkomendasikan sebagai tindak lanjut. Chicken Floss Business Empowerment through Appropriate Technology and Digital Marketing Strengthening in South Kuta, Badung Abstract The partner of this program is Waroeng Jago, a micro-scale chicken floss (abon ayam) business in Pecatu, South Kuta, Badung, which faced two main problems: stirring during frying was still done manually for 2–3 hours per production cycle, tying up the owner's labour, and marketing remained conventional, without a product identity or digital media. The program aimed to improve labour efficiency in production and the partner's readiness for digital marketing. A participatory approach was implemented through socialisation, handover of and training on an automatic chicken floss stirrer (15 W DC motor with a gearbox and speed control), labelling and pouch-packaging training, Instagram and TikTok marketing training, and mentoring and before–after evaluation using observation, interviews, and a satisfaction questionnaire (n = 6). Stirring during the approximately 2-hour frying stage is now automatic, so the owner no longer needs to stir continuously and can carry out packaging and labelling in parallel. Products previously sold in plain 150 g plastic boxes are now packed in pouches bearing the Waroeng Jago brand label. The partner now has an Instagram account, @waroeng.jago, and a TikTok account, @waroengjago, which have begun to be used to take orders. Overall, 76.7% of satisfaction ratings were very satisfied and 23.3% satisfied (mean 3.77 out of 4). Increases in production capacity, turnover, and social-media-driven sales cannot yet be concluded because the monitoring period was short; systematic production and sales records and social media analytics monitoring are therefore recommended as follow-up actions.
Co-Authors Agus Adi Putrawan Agus Wirawan Ashri Prawesti D Ayu Widya Wulandari Brahmantya Adi Guna, Brahmantya Budi Shantika Budi Susanto Candra Ahmadi Candra Ahmadi, Candra Cokorda Istri Sri Widhari Dewa Made Suria Antara Dwijuliasri, Kadek Ayu erma sulistyorini, erma Fitra Ananta Sujawoto Gatot Teguh Iman Gatot Teguh Iman, Gatot Teguh Hilda Irmayanti Ningtyas, Hilda Hilda Irmayanti Ningtyas, Hilda Irmayanti I Dewa Made Cipta Santosa I Gde Agus Jaya Sadguna I Gede Muriarka, I Gede I Gede Nyoman Suta Waisnawa I Gusti Agung Oka Sudiadnyani I Gusti Ayu Astri Pramitari I Gusti Ayu Desi Saryanti, I Gusti Ayu I Gusti Ayu Desi Saryanti, S.Kom, I Gusti Ayu Desi I Gusti Ayu Sri Melati, I Gusti Ayu I Gusti Lanang Made Parwita I Kadek Ervan Hadi Wiryanta I Ketut Budarma I Ketut Parnata I Ketut Parnata I Ketut Purna Wirananta I Ketut Suada I Ketut Suarja I Ketut Suharsana I Ketut Sutama I Made Agus Putrawan I Made Anom Adiaksa I Made Ari Santosa, I Made Ari I Made Riyan Adi Nugroho I Nengah Suastika I Nyoman Abdi I Nyoman Abdi I Nyoman Yudi Anggara Wijaya I Putu Adi Kusumantara I Putu Angga Wiastawan, I Putu Angga I Putu Krisna Arta Widana I Putu Krisna Arta Widana I Wayan Budi Sentana I Wayan Budi Sentana, I Wayan Budi I Wayan Hendra sanjaya, I Wayan Hendra I Wayan Nita Kusnawan, I Wayan I Wayan Satya Dharmawan I Wayan Suma Wibawa Ida Ayu Gde Suwiprabayanti Putra Ida Bagus Suradarma, Ida Bagus IGP Wirarama Wedashwara Wirawan IGP Wirarama Wedashwara Wirawan, IGP Wirarama Wedashwara Indrawan, I Kadek Surya Kadek Adi Parthama Kadek Isa Engelita Dewi Kadek Nita Sumiari Kumiko Shishido Luh Mei Wahyuni Made Ari Santosa Made Dana Saputra Manuel Eduardo X. Do Rego, Manuel Eduardo Ni Gst Nym Suci Murni Ni Ketut Bagiastuti Ni Ketut Pradani Gayatri Sarja Ni Luh Gede Pivin Suwirmayanti, S.Kom, MT, Ni Luh Gede Pivin Ni Luh Putu Norma Dewi Abdi Pradnyani Ni Luh Putu Wulandari, Ni Luh Putu Ni Luh Ratniasih, Ni Luh Ni Made Ernawati Ni Made Mega Abdi Utami Ni Made Wirasyanti Dwi Pratiwi Ni Nyoman Harini Puspita, Ni Nyoman Ni Nyoman Triyuni Ni Putu Intan Diantari, Ni Putu Ni Putu Novie Darmayanti Dewi, Ni Putu Novie Ni Wayan Wahyu Astuti Nyoman Ayu Nila Dewi Nyoman Ayu Nila Dewi, Nyoman Pamularsih, Tyas Raharjeng Puspita, Ni Made Ayu Maya Putu Adi Suprapto Putu Adi Suprapto Putu Eka Raharja Putra, Putu Eka Putu Rian Arde Surya Ratna Kartika Wiyanti Ratna Kartika Wiyati Ratna Kartika Wiyati Ratna Kartika Wiyati, Ratna Kartika Ricky Aurelius Nutanto Diaz, Ricky Aurelius Sagung Putri Ayu Laras Ningsih, Sagung Putri Ayu Shantika, Budi Sudhana, I.G.P. Fajar Pranadi Suwastika, I Wayan Kayun Tata Kartasudjana Teo Turangga, Teo Tyas Rahajeng Pamularsih Wayan Hesadijaya Utthavi Wayan Styawan Saputra, Wayan Widana , I Putu Krisna Arta Widana, I Putu Krisna Arta Widia Nur Intan Paramita