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All Journal Jurnal Kajian Bali WARTA Religious: Jurnal Studi Agama-Agama dan Lintas Budaya Aksara Jurnal Kajian Bahasa, Sastra dan Pengajaran (KIBASP) LINGUISTIK : Jurnal Bahasa dan Sastra Widyadari : Jurnal Pendidikan Jurnal Kepariwisataan dan Hospitalitas Jurnal Manajemen Perhotelan dan Pariwisata Community Empowerment Jurnal Kajian Pariwisata Widyadari : Jurnal Pendidikan TRAVERSE - Journal of Language and Applied Linguistics Aptekmas : Jurnal Pengabdian Kepada Masyarakat Al-MIKRAJ: Jurnal studi Islam dan Humaniora JASL - Journal of Applied Studies in Language Jurnal Ekonomi Manajemen Akuntansi Keuangan Bisnis Digital Jurnal Ilmiah Pariwisata dan Bisnis Gema Wisata Jurnal Riset Rumpun Ilmu Bahasa (JURRIBAH) Yavana Bhasha: Journal of English Language Education Pariwisata Budaya: Jurnal Ilmiah Pariwisata Agama dan Budaya Innovative: Journal Of Social Science Research Journal of Business on Hospitality and Tourism Kegiatan Positif : Jurnal Hasil Karya Pengabdian Masyarakat Journal of Innovative and Creativity Transformasi Masyarakat : Jurnal Inovasi Sosial dan Pengabdian E-Amal: Jurnal Pengabdian Kepada Masyarakat Pelayanan Unggulan: Jurnal Pengabdian Masyarakat Terapan Konstruktivisme : Jurnal Pendidikan dan Pembelajaran Abdi Wisata: Jurnal Pengabdian Kepada Masyarakat Alamtana BJHTCR Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan Aksara Jurnal Pendidikan dan Sosial Humaniora Open Access DRIVERset Aksara Jurnal Pengabdian Masyarakat Indonesia
Kadek Ayu Ekasani
Institut Pariwisata Dan Bisnis Internasional
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Strategi Penerjemahan Menu Makanan Restoran dalam Menarik Wisatawan Asing: Analisis Linguistik Kadek Ayu Ekasani; Ida Ayu Gayatri Kesumayathi
Jurnal Riset Rumpun Ilmu Bahasa Vol. 4 No. 1 (2025): April : Jurnal Riset Rumpun Ilmu Bahasa (JURRIBAH)
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jurribah.v4i1.4337

Abstract

Restaurant menu translation plays a vital role in attracting international tourists and expanding the culinary market of a region. This study aims to analyze restaurant menu translation strategies using a descriptive qualitative approach. Data were collected through observation, interviews, and document analysis of translated menus. The findings indicate that description, adaptation, and amplification are the most commonly used strategies to improve the readability and appeal of menus in the target language. These strategies help bridge linguistic and cultural differences, making it easier for tourists to understand the content of the menu. However, translation errors were still found and may lead to misunderstandings and decrease the attractiveness of certain dishes.In addition to qualitative analysis, a survey was conducted involving 50 foreign tourists in tourist areas to gain insight into their perceptions of menu translations. The survey results revealed that 80% of respondents found the menu translations clear, although 20% still encountered confusion with some terms. Moreover, 75% stated that appealing menu descriptions increased their interest in trying local dishes. Regarding language preferences, 60% of respondents preferred menus that included original dish names with English descriptions, while 40% favored full English translations. Some tourists also suggested including more detailed information, such as spiciness levels and main ingredients.Overall, effective menu translation not only enhances the culinary experience of tourists but also strengthens a restaurant's competitiveness and supports the promotion of local cuisine in the global market.
PERSEPSI WISATAWAN TERHADAP WISATA SPIRITUAL MELUKAT DI TAMAN BEJI SAMUAN, BALI Ekasani, Kadek Ayu; Ni Made Ayu Natih Widhiarini; Agung Rizky Fedora Febrawan
Jurnal Pariwisata Budaya: Jurnal Ilmiah Pariwisata Agama dan Budaya Vol 9 No 1 (2024): Volume 9 No 1
Publisher : UHN IGB Sugriwa Denpasar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25078/pariwisata.v9i1.3443

Abstract

Melukat is a ceremony to purify and cleanse the bad and dirty nature that exists in every human being. Melukat is a Balinese Hindu tradition that has been passed down from generation to generation and is still practiced today. In addition, Melukat is also said to be a "Healing" activity to relieve stress, depression, and emotions, and gain peace of mind. The purpose of this research is to find out tourists' perceptions of melukat spiritual tourism activities in Taman Beji Samuan, both in terms of satisfaction, impressions, and benefits from spiritual values, safety, comfort, and so on. The method used in this research is qualitative. Data collection techniques were carried out with two events, namely participatory observation and interviews with ten tourists who Melukat at Taman Beji Samuan and also two resource persons who are managers at Taman Beji Samuan who have worked for decades in that place. The data analysis technique used is a qualitative descriptive analysis technique, namely the results of interviews and observations collected about tourist perceptions are interpreted as descriptively qualitative. The result of this research is the identification of Tourist Perceptions of Melukat Spiritual Tourism at Beji Samuan Park and providing information for tourists about the procession in Melukat activities so that tourists can understand Melukat activities at Taman Beji Samuan. Tourists' perception of facilities and accessibilities is still lacking because facilities such as places to eat are not widely available, and road access to the location is steep and climbing, making tourists tired. For this reason, more attention is needed from the village government and managers towards these shortcomings so that they can be corrected and increase the number of tourist visits.
Ketertarikan Wisatawan Gen Z Terhadap Video Trendi Melalui Aplikasi Tiktok dalam Peningkatan Kunjungan Ke Bukit Trunyan, Bali Regita, Gde Made Nugraha; Saputra, Nyoman Wibawa; Giri, I Dewa Gede Yodya Anggara; Ekasani, Kadek Ayu
Jurnal Ilmiah Ilmu Pariwisata Vol 6 No 2 (2024): Jurnal Kajian Pariwisata
Publisher : LPPM STP ARS Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51977/jiip.v6i2.1794

Abstract

Pariwisata yang sedang dibangun dan dikembangkan oleh pemerintah Bali diantaranya adalah desa wisata. TikTok memanfaatkan algoritma yang canggih untuk menampilkan video yang disesuaikan dengan preferensi dan minat penggunanya, membuatnya sangat adiktif dan mampu mempertahankan engagement pengguna. Tujuan penelitian untuk mengidentifikasi ketertarikan wisatawan khususnya Gen Z dalam melakukan kunjungan wisata ke Bukit Trunyan. Jenis metode yang digunakan yaitu metode mixed method yang menggabungkan kuantitatif dan kualitatif untuk memahami fenomena secara komprehensif. Hasil penelitian yaitu generasi Z yang merupakan kelompok usia yang terbiasa dengan teknologi dan terkoneksi secara digital, menunjukkan ketertarikan yang signifikan terhadap Bukit Trunyan di Bali. Konten Viral secara statistik berpengaruh signifikan terhadap peningkatan Minat Wisata ke Bukit Trunyan, sehingga hipotesis bahwa Konten Viral mempengaruhi minat wisata tersebut diterima.
HASIL TERJEMAHAN BAHASA: TEKNIK MEMASAK BALI-INDONESIA MELALUI APLIKASI FACEBOOK Ekasani, Kadek Ayu
Linguistik : Jurnal Bahasa dan Sastra Vol 8, No 1 (2023): LINGUISTIK: Jurnal Bahasa & Sastra
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/linguistik.v8i1.151-158

Abstract

Penelitian ini bertujuan untuk mengetahui fitur terjemahan yang terdapat pada aplikasi facebook dalam menerjemahkan teknik memasak dari bahasa daerah Bali sebagai bahasa sumber ke dalam bahasa Indonesia sebagai bahasa target. Pengumpulan data menggunakan metode observasi non partisipan dengan mengamati beranda (timeline) Facebook. Sumber data diperoleh dari hasil unggahan (posting) beberapa pengguna Facebook yang memakai teknik memasak dalam bahasa Bali. Hasil penelitian diperoleh ada 8 data teknik memasak dalam bahasa Bali dengan hasil terjemahannya dalam bahasa Indonesia, yaitu nyakan, ngerajang, metektekan, ngilit, ngelablab, ngengseb, nambus, dan ngulek. Keseluruhan teknik memasak tersebut belum mampu untuk diterjemahkan melalui mesin penerjemah aplikasi facebook. Faktor penyebab adalah budaya yang berbeda dari kedua bahasa, yaitu bahasa sumber dan bahasa target. Selanjutnya, perlu pembendaharaan kata bahasa sumber yang lebih banyak sehingga hasil terjemahannya lebih berterima.
Pendampingan Bahasa Inggris bagi Kelompok Tani Stroberi di Desa Pancasari dalam Meningkatkan Daya Saing Pariwisata Kadek Ayu Ekasani; Ni Made Ayu Natih Widhiarini; Ida Ayu Gayatri Kesumayathi; Ni Putu Dian Nirmala Trisna; Jesyca Amanda Salsabilla; Kadek Thea Kirana; Ni Wayan Putri Kariyani
Pelayanan Unggulan : Jurnal Pengabdian Masyarakat Terapan Vol. 2 No. 4 (2025): November: Pelayanan Unggulan : Jurnal Pengabdian Masyarakat Terapan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62951/unggulan.v2i4.2447

Abstract

This community service program aims to enhance the English communication skills of strawberry farmers in Pancasari Village, Sukasada District, Buleleng Regency, as an effort to strengthen tourism competitiveness through agrotourism. The activity was carried out through practical English training using a participatory and context-based approach that reflects the farmers’ real communication needs. The training consisted of two main stages: a classroom session employing the role-play method and a field practice session held directly at the strawberry farm with the involvement of local tourists and student assistants. The training materials covered daily expressions commonly used in interactions with visitors, including greetings, product explanation, offering activities, and basic transaction language. The primary learning media were a bilingual communication booklet and situational training modules, both developed from the results of a prior needs analysis. The evaluation results showed a significant improvement in the participants’ English communication abilities. Based on the pre-test and post-test results, the average improvement reached 43%, particularly in speaking confidence, vocabulary mastery, and fluency. Participants also demonstrated increased enthusiasm and professionalism when interacting with tourists in English. This program proves that practical and role-play–based training is effective in developing both linguistic competence and communicative confidence among local farmers. It also strengthens their role as tourism actors who contribute to the sustainable development of the Pancasari agrotourism area.
ANALISIS FONOLOGIS PADA TERJEMAHAN BUKU RESEP MASAKAN BAHASA INGGRIS KE DALAM BAHASA INDONESIA Kadek Ayu Ekasani
Aksara Vol 28, No 1 (2016): Aksara: Edisi Juni 2016
Publisher : Balai Bahasa Provinsi Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29255/aksara.v28i1.19.77-90

Abstract

Analisis penelitian ini difokuskan pada aspek fonologi terjemahan buku resep masakan bahasaInggris ke dalam bahasa Indonesia. Tujuan penelitian ini untuk mengetahui perubahan fonologiyang terjadi pada terjemahan buku resep. Metode yang digunakan untuk mengumpulkan datapenelitian adalah (1) metode simak dan (2) metode deskriptif-komparatif. Data dianalisisdengan teori linguistik untuk menganalisis perubahan bunyi yang terjadi pada terjemahanbuku resep masakan bahasa Inggris ke dalam bahasa Indonesia. Hasil penelitian menunjukkanbahwa ada perubahan fonologi yang terjadi pada hasil terjemahan buku resep masakanbahasa Inggris ketika terserap ke dalam bahasa Indonesia, penguatan bunyi vokal [ʊ]→[u],[ɪ]→[i], [ǝ]→[u], [ɛ]→[i],[ə]→[i], [a]→[e], [ʌ]→[u], [ɛ]→[e], [ɒ]→[o], [ɒ]→[ɔ], dan[ɔ]→[u]; pelemahan bunyi vokal [i]→[ǝ], [ǝ]→[a], [ǝ]→[ɔ], [e]→[a], [ʌ]→[a], dan [ɪ]→[e];apokope, penghilangan fonem /t/,/i/, dan /əʊ/ → /ø/ di akhir kata; sinkope, penghilanganvokal panjang [ɑː], [i:], dan [u:] → [a], [i], dan [u] di tengah kata; epentesis, penyisipankonsonan [d], [l] dan penyisipan vokal [u], [ǝ], dan [a]; paragog, penambahan bunyi [r], [ci]di akhir kata; proses perpaduan vokal, yaitu monoftongisasi [əʊ]→[a], [eɪ]→[a], [eɪ]→[e],[eɪ]→[u], [eɪ]→[i]. Dengan demikian, pada proses penyerapan kata-kata dari bahasa Inggriske dalam bahasa Indonesia terutama pada buku resep masakan terjadi perubahan fonologiyang menunjukkan bahwa adanya penyesuaian bunyi terhadap kata-kata yang terserap daribahasa Inggris ke dalam bahasa Indonesia bertujuan untuk menyederhanakan pelafalan katakataserapan terhadap penutur bahasa Indonesia sehingga mudah diucapkan.
Pengaruh Exposure Media Sosial dan Electronic Word of Mouth terhadap Keputusan Berkunjung ke Kintamani (Studi pada akun Instagram @explorekintamani) Pricilia; Semara, I Made Trisna; Ekasani, Kadek Ayu
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 10 (2025): Jurnal Pariwisata dan Bisnis Internasional
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i11.1122

Abstract

Kintamani sebagai salah satu destinasi unggulan di Bali yang memiliki daya tarik alam dan budaya. Exposure Media Sosial berperan terhadap pesan dalam media, sedangkan Electronic Word of Mouth penyebaran informasi yang terjadi melalui berbagai platform media sosial. Penelitian ini bertujuan untuk mengukur pengaruh Exposure media sosial dan Electronic Word of Mouth terhadap keputusan berkunjung ke Kintamani. Metode yang digunakan adalah kuantitatif melalui penyebaran kuesioner kepada 100 responden dengan teknik purposive sampling. Analisis dilakukan menggunakan SEM-PLS untuk menguji outer model, inner model dan hipotesis. Hasil menunjukkan bahwa Exposure media sosial berpengaruh positif sebesar 42,6% dan Electronic word of mouth sebesar 49,2% terhadap keputusan berkunjung. Temuan ini menunjukan bahwa Exposure media sosial dan Electronic word of mouth dapat mendorong adanya keputusan berkunjung. Oleh karena itu, optimalisasi strategi promosi digital melalui media sosial sangat disarankan untuk meningkatkan kunjungan wisatawan ke Kintamani. Kintamani is one of Bali’s prime tourist destinations, known for its natural and cultural attractions.Social Media Exposure plays a role in messages in the media, while Electronic Word of Mouth is the dissemination of information that occurs through various social media platforms. This study aims to measure the influence of social media exposure and electronic word of mouth on the decision to visit Kintamani. The method used in quantitative by distributing questionnaires to 100 respondents with a purposive sampling technique. The analysis was carried out using SEM-PLS to test the outer model, inner model and hypothesis. The results show that social media exposure has a positive effect of 42.6% and electronic word of mouth has a positive effect of 49.2% on the decision to visit. This finding shows that social media exposure and electronic word of mouth can encourage a decision to visit. It is therefore recommended that digital marketing strategies be optimized, particularly through social media platforms, to enhance destination visibility and attract more visitors to Kintamani.
Pengembangan Desa Batuan Sebagai Desa Wisata Berbasis Edukasi Melalui Pelatihan Pengemasan dan Pemasaran Paket Wisata Berlandaskan Tri Hita Karana Ni Made Ayu Natih Widhiarini; Anak Agung Istri Putera Widiastiti; Kadek Ayu Ekasani; I Gusti Ayu Suwintari; Ida Ayu Adriana Nareswari
JURNAL PENGABDIAN MASYARAKAT INDONESIA Vol. 4 No. 2 (2025): Juni : Jurnal Pengabdian Masyarakat Indonesia (JPMI)
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jpmi.v4i2.5123

Abstract

Batuan Tourism Village is located in the Sukawati District, Gianyar Regency, Bali, and has several potentials in terms of historical, cultural, customary, as well as tourism products, both goods and services. The presence of Pura Puseh in Batuan Village is the starting point of tourist attraction in Batuan Tourism Village. However, despite its popularity as a culturally-based tourism village, the percentage of length of stay and time of spend of tourists in Batuan Tourism Village is still very low. This results in minimal tourism activities occurring in Batuan Tourism Village. The lack of information about Batuan Tourism Village accessible to tourists and the absence of Local Tour Guides assigned to tourism spots in Batuan Tourism Village. Therefore, this study aims to develop Batuan Village into an educational tourism village through the role of Local Champions and implementing the concept of Tri Hita Karana using several methods, namely educational methods, persuasive methods, and technology transfer methods. Through the implementation of activities with these methods, the P2MD Batuan Village group produces: (1) the role of local champions as local tour guides, (2) the formation of integrated tour packages, (3) establishing cooperation partnerships with travel agents, (4) the existence of handbooks in physical and digital forms accessible through barcode scanning, and (5) the existence of promotional videos aimed at facilitating tourists to learn about Batuan Tourism Village.
Optimalisasi Panduan Pelaksanaan Kebersihan, Kesehatan, Keselamatan, Dan Kelestarian Lingkungan Di Taman Hutan Raya Ir. H. Djuanda Pasca Revitalisasi I Dewa Ayu Dewi Prasanti; I Wayan Kiki Sanjaya; Kadek Ayu Ekasani
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 | DOI: 10.31004/joecy.v5i3.3553

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.
Pragmatic Analysis Of Agreement And Disagreement Expressions In Hospitality Business Negotiations At Denpasar Aryati, Kadek Feni; Ekasani, Kadek Ayu
Journal of Language and Applied Linguistics Vol. 7 No. 1 (2026): Journal of Language and Applied Linguistics January 2026
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/traverse.v7i1.258

Abstract

This study aims to identify and analyze the pragmatic strategies employed in agreement and disagreement expressions during business negotiations within the hospitality sector in Denpasar. Utilizing the framework of pragmatic theory, specifically speech acts and implicature, this research explores how hospitality business practitioners in Denpasar effectively and politely convey agreement and disagreement in negotiation contexts. Data were collected through direct observation and recording of negotiation conversations involving various stakeholders in the hospitality business, such as hotel managers, suppliers, and travel agents. The findings indicate that the use of appropriate pragmatic strategies, including hedges, indirect statements, and consideration of cultural context, plays a significant role in negotiation success. This research offers valuable insights for hospitality professionals and English language learners to understand the nuances of cross-cultural business communication and enhance effective and polite negotiation skills.
Co-Authors Ade Sintya Devi Adis Audiana Syafri Aditya, I Putu Angga Agastia, I Gede Made Aditya Agung Rizky Fedora Febrawan Alberta, Felicia Johny Anak Agung Istri Putera Widiastiti Ananda , I Wayan Aris Trisna Mega Ananda, I Made Aryanta Apriadi , Gede Arini, Ni Nyoman Ariwidana, I Putu Eka Nova Astina, Made Arya Astrawan , I Kadek Oka Bhuanaputri, Ni Kadek Ajeng Wangi Christhofer Anugrah Singgih Tio Cokorda Istri Sri Apriyani Sudarsana Darmaya , I Gede Denok Lestari Denok Lestari Dewi , I Gusti Ayu Melistyari Dijaya , I Gusti Ngurah Ari Dinata , I Putu Sastra Febrawan, Agung Rizky Fedora Felicia Johny Alberta Giri, I Dewa Gede Yodya Anggara Gunawan Gunawan I Dewa Ayu Dewi Prasanti 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 Gusti Ayu Suwintari I Gusti Ngurah Alit Dwi Saputra I Kadek Udiyana Putra I Ketut Widnyana 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 Kiki Sanjaya I Wayan Sukanadi I Wayan Sukanadi I Wayan Wiarta Ida Ayu Adriana Nareswari 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 Putra Yadnya Ida Bagus Subrahmaniam Saitya Ismail , Deden Jesyca Amanda Salsabilla Kadek Feni Aryati Kadek Thea Kirana Kesumayathi, Ida Ayu Gayatri Lina Widiastuti Luh Eka Susanti Made Wahyu Mahendra . Mahendara, Eka Mirayanti, Ni Luh Diah 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 Dian Nirmala Trisna Ni Putu Isha Aprinica Ni Putu Isha Aprinica Ni Putu Putri Widyaningsih Ni Wayan Putri Kariyani Nitayani, Komang Tresia Nyoman Surya Wijaya Paramartha , I Dewa Gede Nata Paramita, Putu Dian Yuliani Paramitha, I Gusti Ayu Cintya Paulin Yosephanny Pratiwi, Ni Made Niktya Pricilia 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 Sanjaya, I Wayan Kiki Saputra, I Gusti Ngurah Alit Dwi Saputra, I Made Wira Saputra, Nyoman Wibawa Semara, I Made Trisna Shirley Maitri Sinaga , Firman Sinaga, Hotmauli Subadra, I Nengah Sudarsana, Cokorda Istri Sri Apriyani Suka, Gabriella Debora Ginting Sulasmini , Ni Made Ayu Sulasmini, Ni Made Suwintari, I Gusti Ayu Eka Timotius Prastio Timur , Nizharbenda Vikhan Utik Kuntariati Wardana, Miko Andi Widhyadanta, I Gede Dirga Surya Arya Widhyanti, Ni Kadek Sri Yosephanny, Paulin Yudistira Zulfikri Akbar Respati Yundari, Yundari