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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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Pengaruh Motivasi dan Lingkungan Kerja terhadap Kinerja Karyawan Putra, Gusti Ngurah Krisna; Pantiyasa, I Wayan; Wirawan, Putu Eka
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 12 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Desember 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i12.910

Abstract

Persaingan yang sangat ketat di dunia bisnis terjadi pada seluruh jenis industri produk maupun jasa. Pelaku bisnis harus mampu memahami kebutuhan dan keinginan konsumen agar dapat bertahan dan memenangkan persaingan. Terdapat beberapa cara untuk memperbaiki kinerja karyawan, di mana salah satunya adalah dengan pemberian motivasi dan menciptakan lingkungan kerja yang nyaman kepada karyawan. Penelitian ini bertujuan untuk mengetahui pengaruh motivasi dan lingkungan kerja terhadap kinerja karyawan di Royal Regantris Kuta. Penelitian ini dilakukan pada bulan Desember 2022 sampai dengan bulan Mei 2023. Metode penelitian yang digunakan adalah pendekatan kuantitatif dengan teknik pengumpulan data menggunakan alat penelitian berupa kuesioner dengan menggunakan metode sampling jenuh. Data diolah dari jawaban responden sebanyak 66 responden. Hasil penelitian menunjukkan bahwa motivasi dan lingkungan kerja berpengaruh signifikan secara simultan terhadap kinerja karyawan di Royal Regantris Kuta dengan nilai F hitung sebesar 11,261 > F-tabel 3,143 dan nilai signifikansi 0,000 < 0,05. Motivasi berpengaruh positif signifikan secara parsial terhadap kinerja karyawan di Royal Regantris Kuta dengan nilai t-hitung sebesar 2,271 > t-tabel sebesar 1,998 dengan nilai signifikansi 0,027 < 0,05. Lingkungan kerja berpengaruh positif signifikan secara parsial terhadap kinerja karyawan di Royal Regantris Kuta dengan nilai t-hitung sebesar 3,648 > t-tabel sebesar 1,998 dengan nilai signifikansi 0,001 < 0,05. Very tight competition in the business world occurs in all types of products and services industries. Business people must be able to understand the needs and desires of consumers in order to survive and win the competition. There are several ways to improve employee performance, one of which is by providing motivation and creating a comfortable work environment for employees. This study aims to determine the effect of motivation and work environment on employee performance at the Royal Regantris Kuta. This research was conducted from December 2022 to May 2023. The research method used is a quantitative approach with data collection techniques using a research tool in the form of a questionnaire using the saturated sampling method. The data is processed from the answers of 66 respondents. The results showed that motivation and work environment had a significant effect simultaneously on employee performance at the Royal Regantris Kuta with an F-count of 11.261 > F-table 3.143 and a significance value of 0.000 < 0.05. Motivation has a partially positive effect on employee performance at the Royal Regantris Kuta with a t-count of 2.271 > t-table of 1.998 with a significance value of 0.027 < 0.05. Work environment has a partially positive effect on employee performance at the Royal Regantris Kuta with a t-count of 3.648 > t-table of 1.998 with a significance value of 0.001 < 0.05.
Peran Kerja Pramusaji pada Masa Pandemi Covid-19 terhadap Peningkatan Kualitas Pelayanan Jik, Redemtus Palma Dae; Wirawan, Putu Eka; Suarmana, I Wayan Restu
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 1 (2025): Jurnal Ilmiah Pariwisata dan Bisnis Januari 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i1.920

Abstract

Tujuan dari penelitian ini adalah untuk mengetahui bagaimana peran Pramusaji di masa pandemic covid-19 terhadap peningkatan kualitas pelayanan di Restoran Sangkar Lobster Loccal Collection, serta mengetahui apa saja kendala yang dihadapi saat pandemi covid-19 di Restoran Sangkar Lobster melalui analisis SWOT yang akan digunakan untuk menentukan strategi paling efektif guna meningkatkan kualitas pelayanan di masa pandemi Covid-19 di Restoran Sangkar Lobster. Metode ini menggunakan pendekatan Kualitatif. Metode penelitian yang digunakan adalah wawancara mendalam, observasi, dan studi kepustakaan yang dilakukan secara sistematik berdasarkan tujuan penelitian. Narasumber penelitian antara lain, Manajer, Supervisor, HRD, Waiter, Waiter's Restaurant Sangkar Lobster, 1 orang tamu Sangkar Lobster. Wawancara dilakukan untuk mendapatkan informasi yang jelas mengenai peran pramusaji serta apa saja kendala yang dihadapi oleh pramusaji pada masa pandemi covid-19, serta cara efektif yang dilakukan oleh pihak Hotel untuk meningkatkan kualitas pelayanan di Restaurant Sangkar Lobster. Hasil penelitian menyatatakn bahwa strategi WO (Weakness Opportunity) dirasa paling tepat dan efektif dalam upaya peningkatan pelayanan di Restaurant Sangkar Lobster. The purpose of this study is to find out the role of the waiter during the co-19 pandemic in improving service quality at the Sangkar Lobster Loccal Collection Restaurant and to find out what obstacles were faced during the co-19 pandemic at the Sangkar Lobster Restaurant through SWOT analysis which will be used to determine the most effective strategy to improve service quality during the Covid-19 pandemic at the Sangkar Lobster Restaurant. This research uses a qualitative approach. The research method used is in-depth interviews, observations, and literature studies which are carried out systematically based on the research objectives. Research sources included managers, supervisors, HRD, waiters, Waiter's Restaurant at the Lobster Cage, and 1 guest at the Lobster Cage. The interview was conducted to obtain clear information about the role of the waitress and what were the obstacles faced by the waitress during the Covid-19 pandemic, as well as the effective ways the hotel had implemented to improve the quality of service at the Sangkar Lobster Restaurant. The results showed that the WO (Weakness Opportunity) strategy was felt to be the most appropriate and effective in efforts to improve service at the Sangkar Lobster Restaurant.
Prosedur Kerja Pramusaji dalam Melayani Tamu Putra, I Dewa Putu Rossiyana; Wirawan, Putu Eka
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 1 (2025): Jurnal Ilmiah Pariwisata dan Bisnis Januari 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i1.924

Abstract

Penelitian ini dilakukan di The Greenbrier Hotel yang membahas tentang prosedur kerja pramusaji. Dimana dalam sebuah hotel, kualitas penerapan Standard Operational Procedure kerja pramusaji yang baik dan benar sangatlah penting untuk meningkatkan kepuasan dan kemanyaman tamu yang berpengaruh terhadap image dari sebuah hotel. Penelitian ini bertujuan untuk memahami kualitas penerapan prosedur kerja pramusaji dalam melayani tamu. Pendekatan yang digunakan dalam penelitian ini adalah pendekatan kualitatif yang menggunakan teknik pengumpulan data berupa dokumentasi, wawancara, observasi dan studi pustaka. Observasi yang dilakukan dalam penelitian ini yaitu terhadap lima orang pramusaji, yang mana menunjukkan bahwa terdapat beberapa prosedur kerja yang belum dilaksanakan dengan baik. Diantaranya dalam prakteknya ditemukan bahwa pramusaji kurang cekatan dalam melayani dan menghadapi complaint dari tamu, serta kurangnya pemahaman dan penguasaan bahasa oleh pramusaji sehingga sering terjadi miscomunication. Mengenai permasalahan tersebut, pihak manajemen hotel menerapkan strategi dalam upaya meningkatkan kinerja pramusaji dengan cara melakukan breafing atau evaluasi kerja secara rutin, sekaligus memberikan pelatihan ketrampilan agar kinerja pramusaji lebih efisien dan efektif. Disamping itu, pihak manajemen memberikan reward kepada pramusaji yang sudah bekerja dengan baik, yang secara tidak langsung dapat menumbuhkan semangat kerja bagi para pramusaji. This research was conducted at The Greenbrier Hotel, focusing on the working procedures of waiters. In a hotel, the quality of implementing good and proper Standard Operational Procedure for waiters is crucial to enhance guest satisfaction and comfort, which in turn affects the hotel's image. The aim of this study is to understand the quality of implementing waiter working procedures in serving guests. The approach used in this research is qualitative, employing data collection techniques such as documentation, interviews, observations, and literature review. Observations were made on five waiters, revealing that there are several working procedures that have not been properly implemented. Among them, it was found that waiters were not adept at serving and handling guest complaints, and there was a lack of understanding and mastery of language, leading to frequent miscommunication. In response to these issues, hotel management implemented strategies to improve waiter performance by conducting regular briefings or performance evaluations and providing skills training to make waiter performance more efficient and effective. Additionally, management rewards waiters who perform well, indirectly fostering a sense of motivation among them.
Implementasi Standard Operational Procedures sebagai Assistant Server pada Departement Food & Beverage Service Santiago, I Wayan Ruben; Wirawan, Putu Eka
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 3 (2025): Jurnal Ilmiah Pariwisata dan Bisnis Maret 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i3.952

Abstract

Di sektor perhotelan, terutama di resor dan hotel mewah seperti The Setai Miami Beach, terdapat beberapa permasalahan yang perlu diatasi. Pertama, Assistant Server menghadapi kesulitan berkomunikasi dengan tamu yang menggunakan bahasa selain bahasa Inggris, terutama bahasa Spanyol, mengingat banyaknya tamu yang berbahasa Spanyol. Kedua, Assistant Server sering merasa kewalahan saat tamu selesai bersamaan dan harus membersihkan serta mengatur beberapa meja secepat mungkin, mengakibatkan penurunan efisiensi dan potensi ketidakpuasan tamu. Penelitian ini dilakukan oleh I Wayan Ruben Santiago, seorang laki-laki berusia 20 tahun yang menjabat sebagai Assistant Server di Departemen Food & Beverage Service di The Setai Miami Beach, dengan tujuan mengamati, mencatat, dan menganalisis pelaksanaan tugas-tugas harian sesuai dengan Standard Operational Procedures (SOP) yang telah ditetapkan. Berdasarkan hasil observasi pada tanggal 2 Mei 2024, ditemukan bahwa sebagian besar tugas telah dilaksanakan dengan baik, termasuk menyiapkan meja, memoles peralatan makan, mengisi persediaan minuman, melipat serbet, dan mengikuti briefing. Namun, terdapat beberapa ketidaksesuaian dengan SOP, seperti penyambutan tamu, penataan ulang meja untuk paket makan lengkap, dan perapian meja setelah digunakan. Penelitian ini mengidentifikasi tantangan yang dihadapi dalam memberikan pelayanan terbaik dan memberikan rekomendasi untuk perbaikan berkelanjutan, guna meningkatkan efektivitas dan efisiensi pelayanan di departemen ini. In the hospitality sector, especially in luxury resorts and hotels such as The Setai Miami Beach, there are several problems that need to be addressed. First, the Assistant Server had difficulty communicating with guests who spoke languages other than English, especially Spanish, considering the large number of Spanish-speaking guests. Second, Assistant Servers often feel overwhelmed when guests finish at the same time and have to clean and set up multiple tables as quickly as possible, resulting in decreased efficiency and potential guest dissatisfaction. This research was conducted by I Wayan Ruben Santiago, a 20 year old man who serves as an Assistant Server in the Food & Beverage Service Department at The Setai Miami Beach, with the aim of observing, recording and analyzing the implementation of daily tasks in accordance with Operational Standards Procedures (SOP) that have been established. Based on the results of observations on May 2 2024, it was found that most of the tasks had been carried out well, including preparing the table, polishing cutlery, replenishing drink supplies, folding napkins, and attending briefings. However, there are several non-conformities with the SOP, such as welcoming guests, rearranging tables for full meal packages, and lighting tables after use. This research identifies the challenges faced in providing the best service and provides recommendations for continuous improvement, in order to increase the effectiveness and efficiency of services in this department.
Strategi Pemasaran Di Hotel Puri Raja Legian Pasca Pandemi Covid-19 Arnawa, I Putu Anindya Richie; Wirawan, Putu Eka; Yani, Ni Wayan Mega Sari Apri
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 5 (2025): Jurnal Ilmiah Pariwisata dan Bisnis Mei 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i5.1001

Abstract

Penelitian ini bertujuan untuk menganalisis strategi pemasaran yang dapat dilakukan oleh Hotel Puri Raja Legian setelah pandemi COVID-19. Faktor internal yang perlu dipertimbangkan adalah sumber daya manusia, fasilitas dan layanan, serta aspek finansial. Hotel perlu mengevaluasi kebutuhan tenaga kerja, memberikan pelatihan terkait protokol kebersihan dan kesehatan, menyesuaikan fasilitas untuk memenuhi persyaratan baru, dan mengelola anggaran dengan hati-hati. Dalam mengembangkan strategi pemasaran pasca pandemi, Hotel Puri Raja Legian dapat mempertimbangkan beberapa langkah. Pertama, hotel perlu menekankan protokol kebersihan yang ketat dan memberikan lingkungan yang aman bagi tamu. Kedua, hotel perlu meningkatkan kehadiran online melalui situs web responsif, media sosial, danplatform pemesanan online. Ketiga, hotel dapat menyesuaikan strategi harga dengan menawarkan diskon atau paket istimewa, mengikuti tren permintaan, dan menyesuaikan tarif berdasarkan musim atau acara khusus. Keempat, hotel dapat menjalin kemitraan dengan agen perjalanan, mitra wisata lokal, atau maskapai penerbangan untuk menciptakan paket liburan yang menarik dan meningkatkan promosi bersama. Terakhir, hotel perlu memperhatikan pengalaman tamu secara keseluruhan dengan meningkatkan layanan, menyesuaikan fasilitas, dan menawarkan program-program kegiatan yang menarik. Hasil dari penelitian inI diharapkan dapat memberikan wawasan berharga bagi mahasiswa dan praktisi di bidang perhotelan dalam mengembangkan strategi pemasaran pasca pandemi COVID-19. Penelitian ini juga dapat menjadi referensi bagi Hotel Puri Raja Legian dan hotel lainnya dalam menghadapi tantangan dan mengembangkan bisnis pariwisata di masa mendatang. This study aims to analyze marketing strategies that can be carried out by Hotel Puri Raja Legian after the COVID-19 pandemic. Internal factors that need to be considered are human resources, facilities and services, as well as financial aspects. Hotels need to evaluate workforce requirements, provide training on hygiene and health protocols, adapt facilities to meet new requirements, and manage budgets carefully. In developing a post-pandemic marketing strategy, Hotel Puri Raja Legian can consider several steps. First, hotels need to enforce strict hygiene protocols and provide a safe environment for guests. Second, hotels need to increase their online presence through responsive websites, social media and online booking platforms. Third, hotels can adapt their pricing strategies by offering special discounts or packages, following demand trends, and adjusting rates based on seasons or special events. Fourth, hotels can form partnerships with travel agents, local tour partners, or airlines to create attractive holiday packages and increase joint promotions. Finally, hotels need to pay attention to the overall guest experience by improving services, adjusting facilities, and offering attractive activity programs. The results of this research are expected to provide valuable insights for students and practitioners in the hospitality sector in developing marketing strategies after the COVID-19 pandemic. This research can also be a reference for Hotel Puri Raja Legian and other hotels in facing challenges and developing the tourism business in the future.
DARI STRES KE KESEIMBANGAN: PERAN WISATA SPIRITUAL DI UBUD DALAM PROSES PEMULIHAN DIRI WISATAWAN Putu Eka Wirawan
Media Bina Ilmiah Vol. 19 No. 10: Mei 2025
Publisher : LPSDI Bina Patria

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

Abstract

This study aims to explore the role of spiritual tourism in Ubud, Bali, in supporting the self-healing process of tourists dealing with stress and emotional exhaustion. Using a qualitative approach with phenomenological methods, the research investigates the personal experiences of tourists who participated in spiritual activities such as melukat (Balinese purification ritual), meditation, and yoga at various spiritual centers in Ubud. Data were collected through in-depth interviews, participant observation, and documentation, then analyzed using interpretative phenomenological analysis (IPA). Findings reveal that spiritual tourism provides a significant psychological impact, particularly through emotional catharsis, self-reflection, and increased inner awareness. The melukat ritual offers a profound emotional release, while yoga and meditation help tourists regain mental balance and clarity. The natural environment of Ubud, with its serene landscapes, contributes to psychological restoration, supporting Kaplan & Kaplan’s Attention Restoration Theory. Furthermore, social connections formed during spiritual activities create a sense of belonging and shared healing experiences. This study reinforces existing theories in environmental psychology and transformational tourism and provides new insights through the lived narratives of spiritually engaged tourists. The findings highlight the importance of authentic and culturally-rooted spiritual tourism in creating long-term personal transformation and psychological well-being.
STRATEGI PENGEMBANGAN DAYA TARIK WISATA TUKAD BINDU BERBASIS MASYARAKAT DI KELURAHAN KESIMAN KOTA DENPASAR Christina Risma Lovieta; Putu Eka Wirawan; I Gusti Ayu Melistyari Dewi; I Gusti Ayu Eka Suwintari
Journal of Tourism and Interdiciplinary Studies Vol. 3 No. 2 (2023): Journal of Tourism and Interdisciplinary Studies (JoTIS)
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/jotis.v3i2.113

Abstract

The tourist attraction of Tukad Bindu was originally a river that was used as garbage dump by local community, which seemed haunted and dirty. However, because of the concern and participation of the local community, the Bindu River was managed and developed by the Tukad Bindu Foundation to become a tourist attraction. Even though has become a tourist attraction, although there are still many shortcomings with respect to management and development, consequently, this study's goal is to create alternate development strategies that are more effective, so it will able to maintain its existence and become a sustainable tourist attraction as an example for other tourist attraction, to continue to pay attention to environmental sustainability and provide an impact on increasing the community's economy. This study used a method of qualitative description, which was obtained through data collection techniques of observation, interviews, questionnaires and document studies. As well as data analysis techniques, namely analysis techniques using the IFAS-EFAS matrix, IE matrix, SWOT matrix, and QSPM matrix. The results of this research are that Tukad Bindu Tourism Attraction is in quadrant I, namely supporting an aggressive strategy by taking advantage of opportunities and strengths owned by Tukad Bindu Tourism Attraction as much as possible in developing tourism products. Furthermore, based on the QSPM analysis, there are two priority strategies that get the highest STAS, namely the WO1 Strategy 6.21 conducting regular promotions and the SO1 strategy 6.16 creating new tourism activities.
Nature-Based Tourism and Mental Health: A Study of “Green Therapy” for Tourists in Bali Wirawan, Putu Eka; Yani, Ni Wayan Mega Sari Apri
International Journal of Green Tourism Research and Applications Vol. 7 No. 2 (2025): December 2025
Publisher : Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/ijogtra.v7i2.156-166

Abstract

This study investigates the relationship between nature-based tourism and tourists’ mental health through the concept of green therapy in Bali, a destination renowned for its diverse natural landscapes and wellness traditions. Green therapy is conceptualized as a psychological restoration process derived from direct interaction with natural environments, where elements such as vegetation, forest ambience, flowing water, and natural sounds contribute to stress reduction, emotional regulation, and improved cognitive clarity. Using a qualitative design, data were collected from fifteen tourists through in-depth interviews and focus group discussions, and analysed using thematic analysis to identify core experiential patterns. The findings indicate that engagement with Bali’s natural settings including forest walks, terraced rice fields, meditation, and yoga, significantly enhances emotional well-being, reduces anxiety, and strengthens self-awareness. However, the restorative potential of these experiences is diminished by overtourism and overcrowding in popular destinations. These results underscore the need for sustainable and decentralized destination management that preserves ecological quality while maintaining therapeutic value. The study further suggests integrating green therapy principles into tourism planning to enhance visitor well-being and support long-term sustainable development. Overall, the research contributes empirical insight into how Bali’s natural assets can function as an effective medium for psychological healing.
Sustainable Tourism Development Model Based on Newa for Tourism Villages in Badung Regency Darsana, I Made; Putu Eka Wirawan; I Made Bram Sarjana; I Dewa Made Adi Artha
Jurnal Agrimanex: Agribusiness, Rural Management, and Development Extension Vol 6 No 1 (2025): September
Publisher : Program Studi Agribisnis, Fakultas Pertanian, Universitas Singaperbangsa Karawang

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Abstract

The tourism industry in Badung Regency has grown and developed very rapidly. However, this rapid progress is also accompanied by problems in the form of disparities in tourism development between regions and the emergence of overtourism phenomena. South Badung has advanced significantly in tourism infrastructure and facilities, whereas North Badung, which is rich in natural and cultural potential, still lags behind in tourism management. To prevent the widening gap in tourism development, a tourism development model oriented towards sustainable tourism is required, with a focus on the tourism villages in North Badung. One model projected to become a trend in future sustainable tourism is the Nature, Ecotourism, Wellness, and Adventure (NEWA) Tourism concept. This study aims to develop a sustainable tourism development model based on NEWA for tourism villages in Badung Regency. The study was conducted in 17 tourism villages in Badung Regency using a qualitative approach through document studies, observation, interviews, and focused group discussions. The data analysis methods used include descriptive analysis, SWOT, AHP, and QSPM. The results indicate that tourism villages in North Badung have diverse potential to be further developed based on NEWA Tourism. This study produces several sustainable tourism development models for tourism villages, namely: 1) a tourism village development model focusing on three main pillars: institutional strengthening, infrastructure improvement, and community participation; 2) a NEWA tourism product development model emphasizing inter-village collaboration and tourism product differentiation; and 3) a promotion development model highlighting the use of digital technology to expand market reach.. Keywords: Badung, tourism village, NEWA, sustainable tourism.
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