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Kadek Ayu Ekasani
Institut Pariwisata Dan Bisnis Internasional
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Peningkatan Kapasitas Kelompok Wanita Tani Dalam Pengembangan Produk Boreh Bali Berbasis Wisata Kesehatan Di Desa Mekar Bhuwana Nitayani, Komang Tresia; Saputra, I Made Wira; Suka, Gabriella Debora Ginting; Widhiarini, Ni Made Ayu Natih; Ekasani, Kadek Ayu; Suwintari, I Gusti Ayu Eka
Abdi Wisata: Jurnal Pengabdian Kepada Masyarakat Vol. 2 No. 1 (2025): Abdi Wisata: Jurnal Pengabdian Kepada Masyarakat
Publisher : Politeknik Pariwisata Lombok

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55701/abdiwisata.v2i1.320

Abstract

Boreh merupakan salah satu ramuan dalam pengobatan tradisional (Usadha) Bali yang terbuat dari kombinasi rempah-rempah yang memiliki manfaat untuk kesehatan tubuh dan kecantikan kulit dan Boreh menjadi produk wellness tourism yang dilirik wisatawan. Di Desa Mekar Bhuwana telah ada Kelompok Wanita Tani (KWT) yang mulai mengolah rempah-rempah menjadi Boreh namun pengembangannya belum maksimal. Tujuan kegiatan ini untuk memberikan penguatan kapasitas kepada KWT dalam mengembangkan produk Boreh yang sesuai dengan kebutuhan pasar wellness tourism. Kegiatan pengabdian masyarakat ini dilaksanakan dengan 3 tahapan metode yaitu tahap persiapan, pelaksanaan, dan evaluasi. Adapun hasil dari pengabdian ini yaitu KWT menunjukkan adanya peningkatan pengetahuan dalam memproduksi Boreh dan mengemas Boreh yang sesuai dengan pasar wellness tourism serta KWT menunjukkan peningkatan kesadaran akan pentingnya pemasaran produk Boreh untuk dapat menjangkau pelanggan yang lebih luas. Berdasarkan hal tersebut, maka dapat disimpulkan bahwa kegiatan ini memberikan pemahaman dan keterampilan baru terhadap KWT. Sebagai tindak lanjut, KWT masih membutuhkan pendampingan untuk memastikan keberlanjutan usaha.
Strategi Pramusaji dalam Menangani Keluhan Pelanggan di Kori Restaurant I Gusti Agung Bhisma; Kadek Ayu Ekasani
Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan Vol. 4 No. 2 (2025): Mei: Jurnal Ekonomi, Manajemen Pariwisata Dan Perhotelan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jempper.v4i2.4096

Abstract

Kori Restaurant is the restaurants offering an authentic Balinese atmosphere with international cuisine and Asian flavours, as well as high quality service. Located at Poppies Lane II, Legian, Kuta, this restaurant is in a strategic location near the Beachwalk shopping centre and the bustling Kuta Beach area. In reality at this restaurant, customer complaints are often faced by restaurant staff, both complaints in online and offline media. The purpose of this study was to determine the waiter's strategy in handling customer complaints at Kori Restaurant. This research uses qualitative research with data collection techniques with observation, interviews and documentation, data validity techniques are used triangulation methods and with data analysis using data reduction methods, data presentation and conclusion drawing. The results of this study state that efforts to handle customer complaints at Kori Restaurant are identifying problems, listening to guest complaints and distinguishing between service or food complaints, handling is carried out according the type of complaint, and strategies carried out by Kori Restaurant waiters in handling customer complaints, namely listening to guest complaints without cutting the conversation, clarifying the problem, internal verification, and apologising and offering solutions such as replacing food or drinks with complimentary, as well as remaking orders if needed and offering discounts, or freeing problematic orders, and it can be concluded that the waiter's strategy in handling guest complaints at Kori Restaurant is listening, clarifying, internal verification, apologising and offering appropriate solutions.
Model Pengembangan Potensi Daya Tarik Wisata Berbasis Masyarakat Di Pantai Petitenget Desa Adat Kerobokan Saputra, I Gusti Ngurah Alit Dwi; Kadek Ayu Ekasani; Ida Bagus Putra Yadnya
Jurnal Ekonomi Manajemen Akuntansi Keuangan Bisnis Digital Vol. 4 No. 2 (2025): JULI-DESEMBER
Publisher : Badan Penerbitan Fakultas Pertanian Universitas Ratu Samban

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58222/jemakbd.v4i2.1442

Abstract

The results of the study show that Petitenget Beach has great potential to be developed as a community-based tourism destination, which is reflected in natural and cultural wealth, active community participation, and local and spiritual values. However, the development of this destination faces various challenges, such as limited infrastructure, suboptimal local institutions, and environmental pressures. Based on the SWOT analysis, 16 development strategies were obtained and a community-based management model was formulated that emphasizes collaboration, inclusive empowerment, authentic tourism products, digital promotion, and participatory monitoring. This model aims to harmonize cultural preservation and improve the local economy through active community involvement.
Pergeseran Makna dalam Terjemahan Bumbu Bali Ekasani, Kadek Ayu; Kesumayathi, Ida Ayu Gayatri
Linguistik : Jurnal Bahasa dan Sastra Vol 10, No 3 (2025): LINGUISTIK: Jurnal Bahasa dan Sastra
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/linguistik.v10i3.390-398

Abstract

Penelitian ini membahas pergeseran makna yang terjadi dalam proses penerjemahan istilah-istilah bumbu tradisional Bali, khususnya base genep, basa gede, dan basa wangen, ke dalam bahasa Inggris. Bumbu-bumbu ini tidak hanya memiliki fungsi kuliner, tetapi juga sarat dengan makna simbolik dan nilai-nilai budaya yang melekat kuat dalam kehidupan masyarakat Bali. Namun, dalam konteks pariwisata dan promosi global, istilah-istilah tersebut sering kali diterjemahkan secara reduktif sehingga mengaburkan makna kultural yang sesungguhnya. Dengan menggunakan pendekatan teori terjemahan dari Newmark, Venuti, dan Nida, serta mengacu pada kajian terbaru oleh Ekasani (2023), penelitian ini menganalisis representasi terjemahan yang ditemukan dalam situs web pariwisata, brosur promosi, dan konten media sosial. Hasil analisis menunjukkan bahwa terdapat kecenderungan domestikasi makna melalui padanan yang hanya mengedepankan aspek fungsional dan sensorik, seperti “spice paste” atau “aromatic blend”. Strategi tersebut dinilai kurang merepresentasikan nilai-nilai filosofis, spiritual, dan identitas budaya lokal. Oleh karena itu, penelitian ini merekomendasikan penggunaan strategi penerjemahan yang lebih berimbang, seperti foreignisasi dan penambahan catatan budaya, agar nilai otentik dari kuliner tradisional Bali dapat tetap terjaga dalam konteks lintas budaya.
Inovasi Media Sosial dalam Mendukung Pengembangan Wisata Edukasi di Teba Majalangu Kesiman, Bali Ade Sintya Devi; Ida Bagus Putra Yadnya; Kadek Ayu Ekasani
Gemawisata: Jurnal Ilmiah Pariwisata Vol. 21 No. 3 (2025): September : Jurnal Ilmiah Pariwisata
Publisher : Sekolah Tinggi Ilmu Ekonomi Pariwisata Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/gemawisata.v21i3.864

Abstract

The importance of educational tourism in Indonesia and Bali lies in its ability to combine education with tourism experiences, empower local communities, and support cultural and environmental preservation. With the right approach, educational tourism can become one of the main pillars in the development of sustainable tourism in Indonesia. The development of educational tourism in Indonesia and Bali not only provides educational benefits for visitors but also supports local economic growth and cultural preservation. With the proper approach, educational tourism can serve as an essential pillar in the development of sustainable and inclusive tourism. This study aims to design an innovative social media content strategy to increase the visibility of culture- and agriculture-based educational tourism at TeBA Majalangu, Kesiman, Bali. The research method used is qualitative with a case study approach, conducted through field observations, in-depth interviews, and social media content analysis. The results show that TeBA Majalangu’s social media is currently managed incidentally, lacking consistency in posting frequency and without a strong narrative structure. Based on these findings, the author developed an innovative social media model consisting of five main content categories: educational storytelling, interactive videos, visual education, user-generated content, and interactive content. As a form of implementation, prototypes were also created, including storyboard reels, educational carousel posts, interactive polls, Instagram feed mockups, and a one-month content calendar. This strategy is expected to serve as a reference for managers in strengthening TeBA Majalangu’s digital image as an educational tourism destination based on local wisdom that is relevant, inspiring, and sustainable. In today’s digital era, social media offers great opportunities to maximize the promotion of educational tourism, strengthen direct interaction with potential visitors, and disseminate information. With the right innovations in social media strategy, TeBA Majalangu is expected to increase the number of visitors and contribute more significantly to empowering local communities.
Optimalisasi Panduan Pelaksanaan Kebersihan, Kesehatan, Keselamatan, Dan Kelestarian Lingkungan Di Taman Hutan Raya Ir. H. Djuanda Pasca Revitalisasi Prasanti, I Dewa Ayu Dewi; Sanjaya, I Wayan Kiki; Ekasani, Kadek Ayu
Journal of Innovative and Creativity Vol. 5 No. 3 (2025)
Publisher : Fakultas Ilmu Pendidikan Universitas Pahlawan Tuanku Tambusai

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

Abstract

This research focuses on implementing Standard Operating Procedures (SOP) in the Ir. H. Djuanda Grand Forest Park (Tahura) in Bandung, West Java. As a conservation area, Tahura Ir. H. Djuanda is renowned for its natural beauty, biodiversity, and significant historical value. However, tourism management in this area faces several challenges, including limited infrastructure, accident risks, and suboptimal management of tourist attractions, which fall short of theoretical and management expectations. The urgency of this research stems from the lack of clearly identified SOPs for tourism management in the park, particularly regarding cleanliness, health, safety, and environmental sustainability (CHSE). This study is guided by two main research questions: (1) How were the guidelines for cleanliness, health, safety, and environmental sustainability implemented in Tahura Ir. H. Djuanda before revitalization? (2) What strategies and recommendations, aligned with SNI 9042-2021, are appropriate for optimizing these guidelines after the revitalization process?. The research aims to evaluate the application of cleanliness, health, safety, and environmental sustainability practices in Tahura Ir. H. Djuanda before revitalization and to formulate recommendations for post-revitalization optimization based on SNI 9042-2021. Additionally, the study identifies the strengths, weaknesses, opportunities, and threats (SWOT) in the area's management. A qualitative approach was employed, utilizing a literature review, field observations, and in-depth interviews with park management and stakeholders. The analysis reveals that SOP implementation was not standardized before revitalization and remained fragmented, failing to comprehensively ensure cleanliness, health, safety, and environmental sustainability. Based on SNI 9042-2021, the study recommends optimizing SOPs through the development of standardized documentation, capacity building for human resources, infrastructure improvements, and strengthening monitoring and evaluation systems. The implications of this research are expected to serve as a reference for park management in achieving sustainable tourism management that meets national standards.
Peluang Karier Mahasiswa Perhotelan di Industri Pariwisata Internasional melalui Penguasaan Bahasa Asing Kadek Ayu Ekasani; Putu Dian Yuliani Paramita; Ida Ayu Gayatri Kesumayathi
Jurnal Riset Rumpun Ilmu Bahasa Vol. 4 No. 3 (2025): Desember : Jurnal Riset Rumpun Ilmu Bahasa
Publisher : Pusat riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jurribah.v4i3.6663

Abstract

This study aims to analyze students’ perceptions of foreign language learning and its impact on their readiness to enter the international job market. The research employed a descriptive qualitative method, collecting data through questionnaires distributed to 100 students from various study programs across multiple faculties. The study explored students’ experiences in learning foreign languages, including perceived challenges, motivations, and the effectiveness of teaching strategies applied in the classroom. The findings indicate that foreign language proficiency has a positive correlation with students’ confidence levels, especially when facing cross-border professional challenges, international collaboration, and communication with global stakeholders. Students reported that while foreign language learning at the university is generally effective, there are areas for improvement, particularly regarding the integration of real-world contexts, industry-specific vocabulary, and interactive practice opportunities. Furthermore, the study revealed that students value opportunities for cultural exposure, international internships, and collaboration with foreign peers as part of their learning experience. Based on these findings, universities are recommended to adopt strategies such as curriculum integration, practice-based teaching methods, interdisciplinary projects, and strengthening international partnerships to better prepare students for global employment. The study concludes that foreign language mastery is not only a linguistic skill but also an essential social, cultural, and professional capital that enhances graduates’ competitiveness in the global job market. Ultimately, developing comprehensive language skills, combined with intercultural competence, will equip students with the adaptability, confidence, and communication abilities required to thrive in diverse international work environments.
Dampak Proses Rekrutmen, Orientasi dan Penempatan Kerja Terhadap Kelancaran Operasional di Bintang Bungalow Pratiwi, Ni Made Niktya; Aprinica, Ni Putu Isha; Ekasani, Kadek Ayu
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.v2i2.340

Abstract

Karyawan merupakan asset bagi perusahaan karena karyawan merupakan sumber daya manusia yang penting dalam menjalankan aktivitas operasional perusahaan. Sejalan dengan hal tersebut maka Langkah awal yang paling penting dilakukan perusahaan untuk memperoleh sumber daya manusia yang berkualitas adalah dari proses rekrutmen, orientasi dan penempatan kerja yang sesuai dan objektif. penelitian ini bertujusn untuk megetahui bagaimana pengaruh proses rekrutmen,orientasi dan penempatan kerja terhadap kelancaran operasioal di bintang bungalow. dengan Pelaksanaan proses rekrutmen, pemberin orientasi dan penempatan kerja yang baik dan benar maka dapat dipastikan operasional perusahaan akan berjalan dengan lancar tanpa kendala yang berarti. Jenis penelitian yang digunakan untuk menganalisa dampak proses rekrutmen,orientasi dan penempatan kerja terhadap kelancaran operasional di bintang bungalow adalah penelitian deskriptif dengan menggunakan pendekatan kualitatif, penelitian ini bertujusn untuk megetahui bagaimana dampak proses rekrutmen,orientasi dan penempatan kerja terhadap kelancaran operasioal di bintang bungalow. Dengan menggunakan Teknik observasi,wawancara,dokumentasi dan Teknik penentuan informan pada Teknik pengumpulan data maka penelitian kualitatif lebih tepat digunakan agar lebih mendalam Analisa dari kegiatan yang terjadi. Hasil penelitian mengenai dampak proses rekrutmen,orientasi dan penempatan kerja terhadap kelancaran operasional di bintang bungalow secara garis besar ketiga variable proses tersebut belum diterapkan dengan baik oleh Bintang Bungalow sehingga banyak menemukan kendala dalam menjalankan operasional perusahaan. Employees are assets for the company because employees are important human resources in carrying out the company's operational activities. In line with this, the most important initial step taken by the company to obtain quality human resources is from the recruitment process, orientation and work placement that is appropriate and objective. This study aims to find out how the influence of the recruitment process, orientation and work placement on the smooth operation of Bintang Bungalow. With the implementation of a good and correct recruitment, orientation and work placement process, it is certain that the company's operations will run smoothly without significant obstacles. The type of research used to analyze the impact of the recruitment process, orientation and work placement on the smooth operation of the Bintang Bungalow is a descriptive study using a qualitative approach, this study aims to find out how the impact of the recruitment, orientation and work placement process on the smooth operation of the Bintang Bungalow. By using observation, interview, documentation and informant determination techniques in data collection techniques, qualitative research is more appropriate to use for a more in-depth analysis of the activities that occur. The results of the research on the impact of the recruitment, orientation and work placement process on the smooth operation of Bintang Bungalow, broadly speaking, the three process variables have not been implemented properly by Bintang Bungalow so that they find many obstacles in running the company's operations.
Penerapan Standar Operasional Prosedur Pelayanan Pramusaji Paramitha, I Gusti Ayu Cintya; Ekasani, Kadek Ayu
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 4 (2024): Jurnal Ilmiah Pariwisata dan Bisnis April 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i4.761

Abstract

Sarana tempat tinggal bagi wisatawan yang biasa ditawarkan oleh pengusaha disebut dengan Hotel. Setiap hotel yang beroperasi pastinya akan memiliki suatu standar dalam menjalankan kegiatan usahanya yang disebut dengan Standar Operasional Prosedur dengan tujuan aagar setiap pelayanan yang diberikan oleh hotel berjalan dengan lancar, efektif, dan efisien. Standar Operasional Prosedur merupakan sebuah acuan atau pedoman yang digunakan oleh manajemen dalam menaksanakan jobdesc ataupun tugas agar sesuai dengan fungsinya. Dalam penelitian ini penulis ingin mengetahui bagaimana Standar Operasional Prosedur yang telah dijalankan oleh The Grand Hotel Mackinac Island dengan menggunakan analisis hasil dokumentasi dan observasi di lapangan yang diperoleh. Penelitian ini menggunakan tehnik analisis deskriptif kualitatif dan menggunakan teknik pengumpulan data seperti observasi, dan wawancara dari hasil observasi dimana penerapan standar operasional prosedur yang ada di The Grand Hotel Mackinac island masih belum memenuhi teori yang berlaku, dan pada prinsipnya penerapan standar operasional pada the grand hotel tidak sesuai dengan standar operasional yang telah ditetapkan, yaitu dimana para pramusaji masih melewatkan beberapa standar operasional yang ada atau yang telah ditetapkan oleh manajemen. The accommodation facilities for tourists that are usually offered by employers are called hotels. Every hotel that operates will certainly have a standard in carrying out its business activities which is called Standard Operating Procedures with the aim that every service provided by the hotel runs smoothly, effectively and efficiently. Standard Operating Procedures are a reference or guideline used by management in carrying out job descriptions or tasks to suit their functions. In this study the authors wanted to find out how the Standard Operating Procedures had been carried out by The Grand Hotel Mackinac Island by using an analysis of the results of documentation and field observations obtained. This study uses qualitative descriptive analysis techniques and uses data collection techniques such as observation and interviews from the results of observations where the application of standard operating procedures at The Grand Hotel Mackinac Island still does not meet the applicable theory, and in principle the application of standard operating procedures at the Grand Hotel not in accordance with predetermined operational standards, namely where the waiters still miss some of the existing operational standards or those set by management.
Analisis Penerapan Hygiene dan Sanitasi Sinaga, Hotmauli; Ekasani, Kadek Ayu
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 4 (2024): Jurnal Ilmiah Pariwisata dan Bisnis April 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i4.766

Abstract

Usaha menjaga kesehatan dan kebersihan lingkungan pada hotel adalah suatu cara yang diterapkan untuk menjaga area hotel dengan cara pengamatan dan pengawasan kebersihan terhadap lingkungan. Food and beverage department adalah fasilitas untuk memasak makanan bagi tamu hotel, namun di dalam operasional sebuah hotel dapur sangat memegang peranan penting, karena tugas utama dari bagian dapur adalah tempat pengelohan makanan dan minuman. Penelitian ini bertujuan untuk mengetahui penerapan Hygiene dan Sanitasi di Stuja Coffee Bali, dan mengetahui standar operasional prosedur (SOP) sudah dilaksanakan sesuai dengan pedoman dari Stuja Coffee Bali. Metode yang digunakan dalam penelitian ini adalah metode kualitatif, dengan teknik pengumpulan data dokumentasi dan wawancara terstruktur dengan Manager of Human Resource Development. Data yang dikumpulkan dianalisis dengan teknik analisis data deskriptif kualitatif. Hasil dari penelitian ini menunjukkan: (1). Dalam penerapan personal hygiene, yang diterapkan belum memenuhi standar, hal ini disebabkan oleh karyawan dapur yang kurang memperhatikan serta kurang adanya kepedulian terhadap kebersihan dan kesehatan diri sebagai seorang juru masak. (2). Dalam penerapan SOP hygiene dan sanitasi makanan yang diterapkan belum memenuhi standar. Hal ini disebabkan karena karyawan dapur yang kurang memperhatikan dalam penyimpanan bahan makanan kurang maksimal yang digunakan setiap hari. The effort to maintain the health and cleanliness of the environment at the hotel is a method that is applied to protect the hotel area by observing and monitoring the cleanliness of the environment. The Food and Beverage Department is a facility for cooking food for hotel guests, but in the operation of a hotel, the kitchen plays an important role, because the main task of the kitchen is to process food and drinks. The purpose of this study was to determine the implementation of Hygiene and Sanitation at Stuja Coffee Bali, and to find out that standard operating procedures (SOPs) had been carried out in accordance with the guidelines from Stuja Coffee Bali. The method used in this study is a qualitative method, using Documentation and Structured Interview data collection techniques. The type of data collected is interview data with the Manager of Human Resource Development and photos of SOP Hygiene and Sanitation implementation activities. The data collected was analyzed using qualitative descriptive data analysis techniques. The results of this research show: (1). In the application of personal hygiene, what is applied does not meet the standards, this is caused by kitchen employees who pay less attention and lack concern for personal hygiene and health as a cook. (2). In implementing the SOP hygiene and food sanitation that is applied does not meet the standards. This is because kitchen employees do not pay enough attention to storing less-than-optimal food ingredients that are used every day.
Co-Authors Ade Sintya Devi Adis Audiana Syafri Aditya, I Putu Angga Agastia, I Gede Made Aditya Agung Rizky Fedora Febrawan Alberta, Felicia Johny Ananda, I Made Aryanta Arini, Ni Nyoman Ariwidana, I Putu Eka Nova Astina, Made Arya Bhuanaputri, Ni Kadek Ajeng Wangi Christhofer Anugrah Singgih Tio Cokorda Istri Sri Apriyani Sudarsana Denok Lestari Denok Lestari Febrawan, Agung Rizky Fedora Felicia Johny Alberta Giri, I Dewa Gede Yodya Anggara I Gede Made Aditya Agastia I Gusti Agung Bhisma I GUSTI AGUNG GEDE WIADNYANA . I Gusti Agung Mirah Sanjiwani I Gusti Ayu Agung Dian Susanthi I Gusti Ayu Eka Suwintari I Gusti Ayu Melistyari Dewi I Gusti Ayu Melistyari Dewi I Kadek Udiyana Putra I Ketut Widnyana I Made Darsana I Made Gowinda I Made Hadi Purnantara I Nengah Subadra I Nyoman Joni Paranata I Nyoman Sudiarta I Putu Agus Hary Indrawan12 I Wayan Eka Mahendra I Wayan Sukanadi I Wayan Wiarta Ida Ayu Gayatri Ida Ayu Gayatri Kesumayathi Ida Ayu Gayatri Kesumayathi Ida Ayu Gayatri Kesumayathi Ida Bagus Nyoman Krisna Prawira Yuda Ida Bagus Putra Yadnya Ida Bagus Subrahmaniam Saitya Kesumayathi, Ida Ayu Gayatri Lina Widiastuti Luh Eka Susanti Made Wahyu Mahendra . Mahendara, Eka Muhamad Nova Muliadiasa, Ketut Ni Kadek Ajeng Wangi Bhuanaputri Ni Kadek Yunika Rahayu Ni Luh Diah Mirayanti Ni Luh Gede Liswahyuningsih Ni Luh Ketut Mas Indrawati Ni Luh Putu Daniella Santika Dewi Ni Luh Supartini Ni Made Ayu Natih Widhiarini NI MADE AYU SULASMINI . Ni Made Rinayanthi Ni Nyoman Arini Ni Putu Isha Aprinica Ni Putu Isha Aprinica Ni Putu Putri Widyaningsih Nitayani, Komang Tresia Paramita, Putu Dian Yuliani Paramitha, I Gusti Ayu Cintya Paulin Yosephanny Prasanti, I Dewa Ayu Dewi Pratiwi, Ni Made Niktya Putra, I Putu Edy Suardiyana Putu Dian Yuliani Paramita Putu Eka Wirawan Putu Haskara Wijana Putu Junio Figo Budiwan Putu Sabda Jayendra Rahmanita, Yayang Regita, Gde Made Nugraha Sanjaya, I Wayan Kiki Saputra, I Gusti Ngurah Alit Dwi Saputra, I Made Wira Saputra, Nyoman Wibawa Shirley Maitri Sinaga, Hotmauli Subadra, I Nengah Suka, Gabriella Debora Ginting Sulasmini, Ni Made Surya Wijaya, Nyoman Suwintari, I Gusti Ayu Eka Timotius Prastio Utik Kuntariati Wardana, Miko Andi Widhyadanta, I Gede Dirga Surya Arya Widyaningsih, Ni Putu Putri Yosephanny, Paulin Yudistira Zulfikri Akbar Respati Yundari, Yundari