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All Journal Jurnal Kajian Bali Jurnal Master Pariwisata (JUMPA) Jurnal Ilmiah Pariwisata JUTIK : Jurnal Teknologi Informasi dan Komputer International Journal of Social Science and Business Majalah Ilmiah Bijak Jurnal Manajemen Perhotelan dan Pariwisata Community Empowerment Jurnal Agrimanex: Agribusiness, Rural Management, and Development Extension Sibatik Journal : Jurnal Ilmiah Bidang Sosial, Ekonomi, Budaya, Teknologi, Dan Pendidikan Journal of Tourism and Interdiciplinary Studies International Journal of Green Tourism Research and Applications Publikasi Ilmiah Bidang Pengabdian Kepada Masyarakat (SIKEMAS) Jurnal Ilmiah Hospitality Management Jurnal Abdi Masyarakat Jurnal Ilmiah Pariwisata dan Bisnis Media Bina Ilmiah Pariwisata Budaya: Jurnal Ilmiah Pariwisata Agama dan Budaya Journal of Business on Hospitality and Tourism Jurnal Pengabdian Kepada Masyarakat SEWAGATI E-Amal: Jurnal Pengabdian Kepada Masyarakat Jurnal Ilmiah Pariwisata
Putu Eka Wirawan
Institut Pariwisata Dan Bisnis Internasional
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Intervensi Penerapan CHSE Terhadap Keputusan Tamu Melakukan Kunjungan Kembali Wijaya, Bryan Masga; Wirawan, Putu Eka; Semara, I Made Trisna
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 8 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Agustus 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i8.843

Abstract

Tujuan penelitian ini adalah mengetahui pengaruh CHSE terhadap keputusan tamu dalam melakukan kunjungan kembali di Volken Coffee Bali. Metode yang digunakan pada penelitian ini adalah metode penelitian kuantitatif. Responden yang digunakan dalam penelitian ini adalah pengunjung Volken Coffee Bali dengan jumlah sampel sebanyak 80 responden. Data yang digunakan pada penelitian ini didapatkan melalui kuesioner, selanjutnya data primer diuji menggunakan uji validitas dan reliabilitas dilanjutkan dengan uji asumsi klasik dan hipotesis dibuktikan menggunakan analisis regresi linear berganda. Hasil penelitian menunjukkan bahwa: (1) Cleanliness memiliki pengaruh positif dan signifikan terhadap keputusan tamu melakukan kunjungan kembali di Volken Coffee Bali. Hal ini dapat dilihat dari nilai thitung 2,225 > ttabel (0.05 : 35) = 2,030 (2) Health memiliki pengaruh positif dan signifikan terhadap keputusan tamu melakukan kunjungan kembali di Volken Coffee Bali. Hal ini dapat dilihat dari nilai thitung 2,261 > ttabel (0.05 : 35) = 2,030 (3) Safety memiliki pengaruh positif dan signifikan terhadap keputusan tamu melakukan kunjungan kembali di Volken Coffee Bali. Hal ini dapat dilihat dari nilai thitung 2,369 > ttabel (0.05 : 35) = 2,030 (4) Environmental sustainability memiliki pengaruh positif dan signifikan terhadap keputusan tamu melakukan kunjungan kembali di Volken Coffee Bali. Hal ini dapat dilihat dari nilai thitung 3,398 > ttabel (0.05 : 35) = 2,030. Koefisien determinasi menunjukkan nilai R Square sebesar 0,398. Hal ini menunjukkan bahwa 39,8% keputusan tamu melakukan kunjungan kembali di Volken Coffee Bali dipengaruhi oleh Cleanliness, Health, Safety, dan Environmental Sustainability, sedangkan sisanya sebesar 60,2% dipengaruhi oleh variabel lain di luar penelitian ini. The purpose of this study was to determine the effects of CHSE on guests' decisions in making return visits at Volken Coffee Bali. The method used in this study is a quantitative research method. Respondents used in this study were visitors to Volken Coffee Bali with a total sample of 80 respondents. The data used in this study were obtained through questionnaires, then the primary data was tested using validity and reliability tests followed by classical assumption tests and hypotheses were proven using multiple linear regression analysis. The results of the study indicate that: (1) Cleanliness has a positive and significant influence on the guest's decision to make a return visit at Volken Coffee Bali. This can be seen from the value of tcount 2.225 > ttable (0.05: 35) = 2.030 (2) Health has a positive and significant influence on the decision of guests to make return visits at Volken Coffee Bali. This can be seen from the value of tcount 2.261 > ttable (0.05: 35) = 2.030 (3) Safety has a positive and significant influence on the decision of guests to make return visits at Volken Coffee Bali. This can be seen from the value of tcount 2.369 > ttable (0.05: 35) = 2.030 (4) Environmental sustainability has a positive and significant influence on the decision of guests to return to Volken Coffee Bali. This can be seen from the tcount value of 3.398 > ttable (0.05: 35) = 2.030. The coefficient of determination shows the R Square value of 0.398. This shows that 39.8% of the guest's decision to make a return visit at Volken Coffee Bali is influenced by Cleanliness, Health, Safety, and Environmental Sustainability, while the remaining 60.2% is influenced by other variables outside of this study.
Dampak Pembangunan Kawasan Ekonomi Khusus (KEK) terhadap Hotel Berbintang di Kawasan Sanur Antara, I Gusti Bagus Guapo Padma; Semara, I Made Trisna; Wirawan, Putu Eka
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 8 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Agustus 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i8.848

Abstract

Kawasan Ekonomi Khusus (KEK) adalah suatu kawasan terbatas yang dikhususkan untuk kepentingan tertentu. Sanur terkenal dengan pantainya yang tenang dan pasirnya yang putih. KEK Kesehatan yang sedang dibangun di kawasan Sanur menjanjikan nafas baru bagi pariwisata Bali. Tujuan penelitian ini untuk meneliti bagaimana dampak langsung dan tidak langsung Kawasan Ekonomi Khusus (KEK) terhadap hotel berbintang di kawasan Sanur. Penelitian ini dilakukan di Hyatt Regency Bali, dengan jumlah sampel yang dikumpulkan sebanyak lima sampel dengan teknik penentuan sampel yaitu metode purposive sampling. Pengumpulan data dilakukan dengan pendekatan wawancara mendalam, di mana instrument penelitian yang digunakan adalah pedoman wawancara. Penelitian ini menggunakan metode deskriptif dengan pendekatan kualitatif dan teori Tourism Area Life Cycle (TALC) oleh Butler (1980). Data yang dikumpulkan kemudian dianalisis menggunakan analisis SWOT dan matriks EFAS dan IFAS. Hasil penelitian menunjukkan bahwa KEK menjadi gebrakan dalam memasuki tahap peremajaan kawasan dan saat ini memberikan dampak yang positif tetapi tidak secara menyeluruh terhadap hotel berbintang di kawasan Sanur, karena KEK Kesehatan Sanur masih dalam tahap pembangunan. Namun, diharapkan KEK akan mendatangkan dampak positif yang lebih menyeluruh apabila pembangunan tersebut sudah rampung. Rekomendasi yang diberikan yaitu untuk mendekati pihak pengelola KEK agar mendapatkan keuntungan yang bisa digunakan dikemudian hari. Special Economic Zone (SEZ) is a limited area devoted to certain interests. Sanur is famous for its calm beaches and white sand. The Health SEZ which is being built in the Sanur area promises a fresh air for Bali tourism. The purpose of this study is to examine how the direct and indirect impact of Special Economic Zones (SEZ) on five-star hotels in the Sanur area. This research was conducted at Hyatt Regency Bali, with the number of samples collected as many as 5 samples with a sampling technique that is purposive sampling method. Data collection was carried out with an in-depth interview approach, where the research instrument used was an interview guide. This study uses a descriptive method with a qualitative approach and the theory of Tourism Area Life Cycle (TALC) by Butler (1980). The data collected was then analysed using SWOT analysis and EFAS and IFAS matrices. The results of the study shows that the SEZ is a breakthrough in entering the regional rejuvenation stage and is currently having a positive but not comprehensive impact on stars hotels in the Sanur area, because the Sanur Health SEZ is still under construction. However, it is hoped that the SEZ will have a more comprehensive positive impact when the construction is completed. The recommendation given is to approach the SEZ management in order to get benefits that can be used in the future.
Analysis on Promotion and the Influence of Social Media in Restaurant Industry, Ubud, Bali, Indonesia Sari, Ratih Tunjung; Wirawan, Putu Eka
Journal of Business on Hospitality and Tourism Vol. 3 No. 1 (2017): 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.v3i1.93

Abstract

The activities of promotion can be varied nowadays as the Internet technology has been developed to get information in real time. Digital promotion, such as from website and social media, is common to use to promote product and services, such as food and beverages in the restaurant including the services. The restaurant industry in Ubud has been growing since the start of the tourism in Ubud, Bali. Moreover, the promotion activities also need to be enhanced due to development of the technology. This research discussed further the analysis of promotion and the influence of social media to influence the decision-making process of the customers to eat food in Ubud. The aim of this research was to investigate the marketing trend in promoting restaurant in Ubud. Besides, the author aimed to find the relation between the use of social media for the restaurant to influence the decision-making process of the customers to find food in Ubud. Since Ubud is a touristic area in Bali, Indonesia, the competition of the restaurant industry should have the attention of the restaurants’ owners and managers. This research used descriptive analysis method to answer the research questions and collecting both secondary and primary data through literature review, observation, interview, and questionnaires. Based on our research, we found that digital promotion, such as social media marketing through social networks (Instagram, Facebook, Tripadvisor, and Website) could enhance the number of the customers in restaurants in Ubud. 
DEVELOPMENT STRATEGY OF JOGGING TRACK AS TOURIST ATTRACTION IN ANGGABAYA VILLAGE, PENATIH DENPASAR Wirawan, Putu Eka; Sudiarta, I Nyoman
Journal of Business on Hospitality and Tourism Vol. 4 No. 1 (2018): 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.v4i1.108

Abstract

Development of tourism destination should be supported by the potential of tourism activities; one of them is sports tourism. Sports tourism is a tourism activity by doing sports activities as a fundamental and significant part of a vacation. Sanur Tourism Destination, known by many tourists as a place where they can perform sports activities as a mode of movement, has tourism potential that supports the development of sports tourism. That potential is also supported by the planning and activities of stakeholders in order to develop this tourism for society and tourists in realizing sustainable tourism (green tourism).  The purposes of this research were: 1) to discover the potential that makes Sanur Tourism Destination has the opportunity to develop cycling tourism. 2) to find out the benefits of cycling tourism towards Sanur Tourism Destination. The research methodology used was descriptive research methodology. It aimed to obtain a complete profile or description of relevant aspects of an interesting phenomenon, which occurs in an individual, organization, industry, or other things. Techniques for collecting the data were direct observation, in-depth interview and documentation/literature studies.The results showed that: 1) the potential that makes Sanur Tourism Destination has the opportunity to develop cycling tourism. 2) the benefits of cycling tourism towards Sanur Tourism Destination. The recommendation of this research is expected to provide input to Stakeholder and Government in analyzing the potential of Sanur Tourism Destination in developing sports tourism as a friendly destination both in its activities and way of traveling, therefore, it is useful for the welfare of society. The results of this research could also help local people and government in reviewing the strategy of sports tourism planning in Sanur Tourism Destination in realizing sustainable tourism planning. 
Development of living museum and storynomic tourism based on tri hita karana in kaba-kaba village, tabanan bali Udayani, Made Mutiara Putri; Wirawan, Putu Eka; Pratama, I Gede Krisna Yoga Putra
Journal of Business on Hospitality and Tourism Vol. 7 No. 3 (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.v7i3.310

Abstract

Tourism is currently the sector most affected by the COVID-19 outbreak. However, the momentum of this pandemic is considered a transition period to reorganize Indonesia's tourism. One of them is the development of the tourism sector in the development of tourist villages. The tourism interest that occurred made the author of this study conceptualizes the development of special interest tourism with the concept of living museum and storynomic tourism located in Kaba-Kaba Village, Tabanan, Bali based on Tri Hita Karana. The concept was chosen because Kaba-Kaba Village has a cultural heritage in the form of Puri in which there is an ancient site. This research uses qualitative methods with a data approach through observation in the form of interviews and literature studies. The results showed that the concept of living museum and storynomic tourism is very appropriate for the development of Kaba-Kaba tourist village because tourist products in the form of relics of historical heritage sites become a capital of interest for the development of special interest tourism. With the development of Living Meseum and Storynomic Tourism where Tri Hita Karana as the foundation of cultural tourism can directly fall into the hands of the community where this makes the tourist village that is directly managed by local champions in Kaba-Kaba Village.
The effect of service quality on consumer satisfaction at fast food restaurants in denpasar Astina, I Nyoman Gede; Wirawan, Putu Eka; Ying, Lim Hui; Sadipun, Wilhelmus Venrico; Jnanasara, IGN Aryavikan; Astuti, Putu Cindy Ayudia; Kurniawan, Kadek Indra
Journal of Business on Hospitality and Tourism Vol. 8 No. 1 (2022): June 2022
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jbhost.v8i1.372

Abstract

The culinary industry is a small part of the tourism sector in Indonesia, which still exists during the Covid-19 pandemic. This study aims to analyze the existence of fast food restaurants in Bali, with the focus of the study on the effect of service quality on customer satisfaction. The type of research used in this study is associative research and the variables analyzed in this study are physical evidence, reliability, responsiveness, assurance, empathy and customer satisfaction. This research was conducted at Mie Gacoan Gatot Subroto Restaurant, Central Bali, using a sample population of the restaurant's consumers. The sampling technique used purposive sampling, which amounted to 100 respondents. Based on the results of the F-test, it can be concluded that the dependent variable in the form of consumer satisfaction can be significantly influenced by the independent variables in the form of physical evidence, reliability, responsiveness, assurance and empathy together.
PELATIHAN PENGOLAHAN LIMBAH (WASTE) HASIL PRODUKSI VIRGIN COCONUT OIL (VCO) SEBAGAI PRODUK GASTRONOMI DI DESA CAU BELAYU, MARGA, TABANAN Dwiki Tresnadi Pande, I Made; Putra Aditya, I Wayan; Eka Wirawan, Putu; Sri Darmayanti, Putu; Ayu Eka Suwintari, I Gusti; Hadi Purnantara, I Made; Suwita Yanti, Ayu; Adi Saputra, David
Publikasi Ilmiah Bidang Pengabdian Kepada Masyarakat (SIKEMAS) Vol. 3 No. 1 (2024): Artikel Pengabdian bulan April-Juni
Publisher : Lafadz Jaya Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47353/sikemas.v3i1.2219

Abstract

Desa Cau Belayu, Kecamatan Marga, Kabupaten Tabanan merupakan desa wisata yang memiliki potensi alam yang melimpah, seperti kelapa. Namun, pengembangan aktivitas wisata di Desa Cau Belayu belum berjalan secara maksimal, mengingat masih lemahnya SDM yang berkaitan dengan jiwa kewirausahaan, belum adanya produk kuliner unggulan berbasis kelapa (something to buy) yang ditawarkan kepada wisatawan. Pengolahan kelapa menjadi Virgin Coconut Oil (VCO) akan menghasilkan limbah (waste) berupa ampas kelapa dan blondo yang dapat diolah kembali menjadi produk kuliner, yaitu serundneg dan pepes tlengis. Tujuan pengabdian ini untuk menjadikan serundeng dan pepes tlengis sebagai produk wisata kuliner Desa Cau Belayu melalui pelatihan pengolahan limbah (waste) Virgin Coconut Oil (VCO) menjadi produk gastronomi kepada Kelompok PKK dan POKDARWIS (Kelompok Sadar Wisata) Desa Cau Belayu. Analisis data yang digunakan adalah pendekatan kualitatif yang bermaksud untuk memahami fenomena dan melakukan percobaan terkait subjek penelitian melalui metode demontrasi. Hasil pengabdian ini berupa serundeng dan pepes tlengis yang berasal dari limbah (waste) hasil produksi VCO, lalu dikemas dengan menarik dan siap dipasarkan kepada wisatawan. Setelah pelatihan ini, diharapkan kelompok PKK dan POKDARWIS dapat mengembangkan Desa Cau Belayu sesuai dengan potensi yang dimiliki dengan memproduksi serundeng dan pepes tlengis hasil residu Virgin Coconut Oil sebagai usaha yang berkelanjutan sebagai produk kuliner unggulan (something to buy) Desa Wisata Cau Belayu yang dikemas sesuai dengan inovasi dan kreativitas masyarakat.
Utilizing Residents' Houses as Homestays to Support Historical Tourism Trowulan Village, Mojokerto, East Java Suriani, Nuremma; Reindrawati, Dian Yulie; Nuruddin; Wirawan, Putu Eka
Jurnal Ilmiah Hospitality Management Vol. 15 No. 2 (2025): June 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jihm.v15i2.303

Abstract

ABSTRAK Trowulan Tourism Village in Mojokerto Regency, East Java, is a historical tourism destination, a historical area relics of the Majapahit Kingdom. The high level of tourist interest in the village's cultural and archaeological sites demands accommodations that are not only adequate but also capable of providing an authentic experience. This study aims to examine the potential of utilizing residents' homes as homestays to support the development of community-based historical tourism in Trowulan Village, Mojokerto. The method used is a descriptive qualitative approach with data collection techniques through in-depth interviews, participatory observation, and documentation. The results show that the community is enthusiastic and aware of the potential of homestays to improve the local economy and preserve culture. However, several challenges remain, such as limited housing infrastructure, lack of training in homestay management, and concerns about cultural differences and security. Therefore, support from the government and stakeholders is needed to provide training, mentoring, and assistance with facility improvements so that homestays can develop optimally and sustainably.
PERANCANGAN SISTEM INFORMASI MANAJEMEN CHECK-IN DAN CHECK-OUT PADA USAHA AKOMODASI PERHOTELAN Nirmala, Bagus Putu Wahyu; Mahendra, I Wayan Eka; Wirawan, Putu Eka; Apri Yani, Ni Wayan Mega Sari; Darsana, I Made
Jurnal Teknologi Informasi dan Komputer Vol. 9 No. 1 (2023): Jurnal Teknologi Informasi dan Komputer
Publisher : LPPM Universitas Dhyana Pura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36002/jutik.v9i1.2262

Abstract

ABSTRACTThe world of tourism is currently very developed and has even become one of the factors driving economic growth. One of the infrastructures driving tourism is the existence of hotels, every industry engaged in providing services and hospitality services must be very good in terms of service, cleanliness, and customer satisfaction priority. The check-in process at every hotel is almost the same, but in this digital era, there are still hotels that use the manual method, and the old computerized system which is the cheapest system which makes the check-in process less efficient and effective. Computer problems and weaknesses often occur, such as a slow system, problematic hotel guest room charges, sometimes double paying guests, and the registration process, check-in and check-out are still manual. This is necessary for information system to simplify the work process, solve problems, and speed up the process. Information system design method using SDLC (Systems Development Life Cycle). It is hoped that this information system will meet current industry needs and be able to support hospitality business processes whenever implemented.Keyword: Management Information Systems, Check-in, Check-out, Accomodation, HotelABSTRAKDunia pariwisata saat ini sudah sangat berkembang bahkan menjadi salah satu faktor pendukung pertumbuhan ekonomi. Salah satu infrastruktur pendukung pariwisata adalah adanya hotel, setiap industri yang bergerak dibidang penyediaan layanan dan jasa perhotelan haruslah sangat baik dalam hal pelayanan, kebersihan, prioritas kepuasan pelanggan. Proses check-in di setiap hotel hampir sama, namun di era digital ini masih ada hotel yang menggunakan cara manual, dan sistem komputerisasi lama yang merupakan sistem termurah yang mengakibatkan proses check-in kurang efisien dan efektif. Permasalahan dan kelemahan komputernya sering terjadi seperti sistem yang masih lambat, room charge tamu hotel yang bermasalah, terkadang tamu double pay, proses registrasi, check-in dan check-out masih manual. Hal ini diperlukan dalam sistem informasi yang baru agar dapat mempermudah proses kerja, menyelesaikan masalah, dan mempercepat proses. Metode perancangan sistem informasi menggunakan SDLC (Systems Development Life Cycle). Melalui perancangan sistem informasi ini diharapkan sistem informasi ini akan memenuhi kebutuhan industri saat ini serta dapat mendukung proses bisnis perhotelan apabila diimplementasikan.Kata Kunci: Sistem Informasi Manajemen, Check-in, Check-out, Akomodasi, Hotel
Strategi membangun brand image dalam meningkatkan daya saing di humble espresso denpasar: Strategy of building a brand image in increasing competitiveness in humble espresso denpasar Pradnyagita, Putu Ayu Nadya; Ismail, Deden; Wirawan, Putu Eka
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 1 No. 11 (2022): 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.v1i11.230

Abstract

Perkembangan ekonomi di era globalisasi menuntut para pelaku usaha menawarkan inovasi dan kreativitas dalam usaha yang dibuat, sehingga mampu bersaing dalam dunia bisnis. Daya saing menjadi hal yang penting dalam persaingan bisnis, sehingga diperlukan strategi yang dapat meningkatkan daya saing, salah satunya membangun brand image. Penelitian ini bertujuan untuk mengetahui faktor-faktor pembentuk brand image, strategi membangun brand image dalam meningkatkan daya saing, dan strategi alternatif pembentukan brand image di Humble Espresso Denpasar. Jenis data yang digunakan dalam penelitian ini adalah kualitatif dan kuantitatif. Teknik pengumpulan data yang digunakan adalah observasi, wawancara, dan dokumentasi. Teknik Analisis Data yang digunakan dalam penelitian ini adalah Analisis SWOT. Hasil penelitian menunjukkan bahwa terdapat 7 faktor pembentuk brand image di Humble Espressso, terdapat 10 strategi membangun brand image dalam meningkatkan daya saing di Humble Espresso, dan startegi alternatif berdasarkan posisi kuadran Humble Espresso yaitu kuadran I dengan nilai Total Attractive Score (TAS) tertinggi yaitu 10,4 adalah dengan melakukan strategi prioritas menghasilkan produk berkualitas dengan bahan baku lokal diproses dengan mesin khusus namun menawarkan harga terjangkau.
Co-Authors A. A. Ayu Arun Suwi Arianty A.A Istri Putera Widiastiti A.A. Ayu Arun Suwi Arianty A.A. Istri Putera Widiastiti Adi Saputra, David Adistiyani Laras Hati Anita Swantari, Anita Antara, I Gusti Bagus Guapo Padma Arianty, A.A.A Arun Suwi Arnawa, I Gusti Suka Arnawa, I Putu Anindya Richie Astuti , Ni Luh Gede Sari Dewi Astuti, Putu Cindy Ayudia Ayu Eka Suwintari, I Gusti Bagus Made Sabda Nirmala Bagus Putu Wahyu Nirmala Bagus Rendra Maha Putera, Dewa Bondan Pambudi Chandra, I Made Krisna Adi Charlynne Laurence Christina Risma Lovieta Deden Ismail Dewa Putu Oka Prasiasa Dewi, I Gusti Ayu Melistyari Dian Yulie Reindrawati Dwiki Tresnadi Pande, I Made Febianti Firman Sinaga Fordianus Kelvin Jebarut GUSTI AYU PRAMINATIH Hadi Purnantara, I Made Harmi, Christian Hermawati, Kadek Devi I Dewa Made Adi Artha I Gede Ferry Restiawan I Gede Krisna Yoga Putra Pratama I Gusti Ayu Eka Suwintari I Gusti Ayu Eka Suwintari I Gusti Ayu Melistyari Dewi I Gusti Made Riko Hendrajana I Gusti Made Sukaarnawa I Gusti Suka Arnawa I Made Antara I Made Bram Sarjana I Made Darsana I Made Sudiana I Made Sudjana I Nyoman Agus Setiawan I Nyoman Gede Astina I Nyoman Gede Astina I Nyoman Gede Astina, I Nyoman Gede I Nyoman Sudiarta I Nyoman Sudiarta I Wayan Eka Mahendra I Wayan Putra Aditya I Wayan Putra Aditya, I Wayan I Wayan Restu Suarmana I Wayan Restu Suarmana, I Wayan Restu IGN Aryavikan Jnanasara INTAN NIRMALASARI Jebarut, Fordianus Kelvin Jik, Redemtus Palma Dae Jnanasara, IGN Aryavikan Kadek Ayu Ekasani Kadek Indra Kurniawan Kartika, I Wayan Darya Komang Ratih Tunjung Sari Komang Ratih Tunjungsari Komang Ratih Tunjungsari Komang Trisna Pratiwi Arcana Kurniawan, Kadek Indra Laurence, Charlynne Lestari, Selvia Ayu Lim Hui Ying Luh Eka Susanti Made Mentari Saraswati Made Mutiara Putri Udayani Mahyuningsih, Atika Muliadiasa, Ketut Nadyantari, Ni Ketut Ni Komang Sixma Dewi Ni Luh Gde Sari Dewi Astuti Ni Luh Putu Ayu Daniella Santika Dewi Ni Luh Putu Eka wahyuni Ni Luh Supartini Ni Made Ayu Natih Widhiarini NI MADE AYU SULASMINI . Ni Made Yulistia Dewi Ni Nyoman Sri Astuti Nilam, Allysa NURUDDIN . Nuruddin Nuruddin Nyoman Agus Trimandala Pantiyasa, I Wayan Permadi, Galan Dion Pradnyagita, Putu Ayu Nadya Pramesti, Putu Marselina Pratama, I Gede Krisna Yoga Putra Putra, Gusti Ngurah Krisna Putra, I Dewa Putu Rossiyana Putu Cindy Ayudia Astuti Putu Devi Rosalina Putu Marselina Pramesti Putu Sabda Jayendra Ratih Tunjung Sari Sadipun, Wilhelmus Venrico Sanjaya, I Wayan Kiki Santiago, I Wayan Ruben Saraswati, Made Mentari Sari, Komang Ratih Tunjung Sari, Ratih Tunjung Selvia Ayu Lestari Semara, I Made Trisna Setiawan , I Nyoman Agus Sri Darmayanti, Putu Sri Pujiastuti Suarmana , I Wayan Restu Sudjana, I Made Suriani, Nuremma Susanti, Putu Herny Suwintari , I Gusti Ayu Eka Suwintari, I Gusti Ayu Eka Suwita Yanti, Ayu Timotius Prastio Udayani, Made Mutiara Putri Wangsa, I Wayan Kevin Ari Widiastiti , A.A Istri Putera Widiastiti , A.A. Istri Putera Widyaningsih, Ni Kadek Ari Wijaya, Bryan Masga Wilhelmus Venrico Sadipun Yani, Ni Wayan Mega Sari Apri Ying, Lim Hui Yuki Sofia