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All Journal Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Jurnal Penelitian dan Pengembangan Pendidikan Jurnal IKA Jurnal Pendidikan Teknologi dan Kejuruan Jurnal Pendidikan Khusus Jurnal Sains dan Teknologi Jurnal Ilmu Sosial dan Humaniora Jurnal Pengabdian Pada Masyarakat JMM (Jurnal Masyarakat Mandiri) MENDIDIK: Jurnal Kajian Pendidikan dan Pengajaran Martabe : Jurnal Pengabdian Kepada Masyarakat WIDYA LAKSANA Jurnal EDUCATIO: Jurnal Pendidikan Indonesia Jurnal Pendidikan Tata Boga dan Teknologi Jurnal Ilmiah Wahana Pendidikan Indonesian Journal of Educational Development (IJED) Jurnal Kuliner
Ni Wayan Sukerti
Universitas Pendidikan Ganesha
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Education Engineering Immunology & microbiology Languange, Linguistic, Communication & Media Mathematics Physics Social Sciences Other

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Pengembangan Media Video Pembelajaran Elaborate Table Set Up Untuk Siswa Perhotelan SMKS Pariwisata Triatma Jaya Singaraja Semardiani, Ni Komang Ari; Sukerti, Ni Wayan; Kusyanda, Made Riki Ponga
MENDIDIK: Jurnal Kajian Pendidikan dan Pengajaran Vol 11 No 2 (2025)
Publisher : Universitas Mathla'ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30653/003.2025112.394

Abstract

This study aimed to: (1) describe the stages of developing a video -based learning medium for the F&B Service practice of Elaborate Table Set-Up at Sekolah Menengah Kejuruan Swasta Pariwisata Triatma Jaya Singaraja using the 4D development model (Define, Design, Develop, Disseminate). This research employed a Research and Development (R&D) design with the 4D model. The respondents consisted of 31 Year XI Hospitality students who had completed the Food and Beverage Service subject. Data were collected through a Likert-scale questionnaire administered to experts and students. The data were analysed using descriptive quantitative methods. The development process followed four systematic stages: (a) define, by identifying learning needs through observation, preliminary–final analysis, student analysis, task analysis, and concept analysis; (b) design, by preparing the material, determining the medium, selecting the format, and creating the initial design; (c) develop, by adding audio elements and conducting validation by material, media, and design experts; and (d) disseminate, by distributing the instructional video on a limited scale to teachers and students, and collecting students’ responses. The learning video is rated as highly feasible by experts, with a score of 100% from material experts and 96.81% from media and design experts. Students’ responses to the video are very positive, with a score of 95.6%. The results indicate that the developed video-based learning medium meets the criteria for both quality and effectiveness in supporting F&B Service learning.
Pengembangan Media Pembelajaran Powerpoint Interaktif Materi Kuliner Thailand Mata Kuliah Kuliner Asia Narayana, I Komang; Sukerti, Ni Wayan; Masdarini, Luh
MENDIDIK: Jurnal Kajian Pendidikan dan Pengajaran Vol 11 No 2 (2025)
Publisher : Universitas Mathla'ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30653/003.2025112.396

Abstract

This study aims to describe the development process of interactive PowerPoint learning media assisted by Canva in the Asian Cuisine course, particularly on Thai cuisine materials using the 4D model, and to determine the feasibility of the media based on validation by subject matter experts as well as media and instructional design experts. This research employed a Research and Development (R&D) approach with a descriptive quantitative method. Data were collected through questionnaires distributed to subject matter experts and media/design experts, and then analyzed descriptively in the form of percentages. The results show that the development process was carried out systematically in accordance with the 4D model, which includes: the Define stage to analyze learning needs; the Design stage to prepare content, create slides, and determine visual appearance; the Develop stage to produce the media and conduct expert validation; and the Disseminate stage to distribute the final product on a limited scale. Validation results indicate that the media falls into the highly feasible category, with a score of 97,14% from subject matter experts and an average score of 95.71% from media & design experts. Thus, the interactive PowerPoint media assisted by Canva developed in this study is proven to be highly feasible as an alternative learning medium in the Asian Cuisine course. This media can help students better understand the characteristics of Thai cuisine in a more engaging, applicable, and contextual manner.
PENGARUH MODIFIKASI TIGA VARIETAS TEPUNG UBI JALAR DAN TERIGU TERHADAP KUALITAS DAN DAYA TERIMA MI KERING Sukerti, Ni Wayan
JST (Jurnal Sains dan Teknologi) Vol. 2 No. 2 (2013)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (121.618 KB) | DOI: 10.23887/jstundiksha.v2i2.2899

Abstract

Penelitian ini bertujuan untuk mengetahui : (1) Pengaruh modifikasi tepung ubi jalar putih dan terigu terhadap kualitas dan daya terima mi kering ; (2) Pengaruh modifikasi  tepung ubi jalar orange dan terigu terhadap kualitas dan daya terima mi kering; (3) Pengaruh modifikasi tepung ubi jalar ungu  dan terigu terhadap kualitas dan daya terima mi kering. Jenis penelitian ini adalah penelitian eksperimen. Desain penelitian eksperimen ini menggunakan factorial ganda 3 x 3 yaitu pengaruh modifikasi tiga varietas tepung ubi jalar terhadap kualitas dan daya terima mi kering. Sedangkan teknik pengumpulan data dilakukan melalui uji mutu organoleptik dengan parameter yaitu aroma, rasa, tekstur,. Panelis yang dilibatkan sebanyak 40 orang, yang terdiri dari panelis terlatih (6 orang) dan panelis semi terlatih 34 orang. Selanjutnya data yang terkumpul dianalisis secara deskriptif, dan analisis Varian Klasifikasi Ganda (ANAVA GANDA ) dengan program SPSS for windows Versi 16 dan uji t. Hasil penelitian menunjukkan (1) bahwa terdapat pengaruh yang signifikan modifikasi tepung ubi jalar putih dengan terigu terhadap kualitas  aroma mie kering dengan (mean) sebesar 2,52 pada kategori baik. Sedangkan daya terima responden berada pada kategori cukup disukai; (2) Terdapat pengaruh yang signifikan modifikasi tepung ubi jalar orange dengan terigu terhadap kualitas  aroma dengan (mean) sebesar 2,52 pada kategori baik, sedangkan aspek  rasa mie kering dengan (mean)  sebesar 2,58 pada kategori baik. Sedangkan daya terima responden pada  kategori disukai  ; (3) Terdapat pengaruh yang signifikan modifikasi tepung ubi jalar ungu dengan terigu terhadap kualitas  aroma mie kering dengan (mean) sebesar 2,82 pada kategori baik. Sedangkan daya terima responden pada kategori cukup disukai.
Potensi Pura Mengening Desa Saraseda Tampaksiring, Gianyar Sebagai Wisata Spiritual Tiyoni, Ni Wayan; Sukerti, Ni Wayan; Suriani, Ni Made
MENDIDIK: Jurnal Kajian Pendidikan dan Pengajaran Vol 12 No 1 (2026)
Publisher : Universitas Mathla'ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30653/003.0121.404

Abstract

This study aims to identify the potential of Pura Mengening in Saraseda Village, Tampaksiring District, Gianyar Regency as a spiritual tourism destination based on the 4A components. This research is qualitative descriptive research using data collection methods through observation and interviews related to the 4A components. The data were analyzed descriptively, with the research subjects being the Head of Saraseda Village, the Traditional Village Chief of Saraseda, and the managers of the Pura Mengening tourism destination. The research object is the perception or experience of tourists visiting Pura Mengening. The results of the study indicate that Pura Mengening has strong potential as a spiritual tourism destination based on the four main components (4A): attraction, access, amenities, and ancillary services. The attraction includes the natural beauty of the area with cool air, the sanctity of the temple that is still well-preserved, and the spiritual experience felt by tourists after undergoing the melukat ritual. Access is considered good with roads that are easily reachable, although some points still need improvement, and the travel time from Denpasar city is only 1 hour and 30 minutes. Available amenities include supporting facilities such as toilets, changing rooms, parking areas, and signboards. Ancillary services include the active role of the community and tour guides in maintaining the sanctity of the temple while assisting tourists in the melukat procession. In conclusion, Pura Mengening has great potential to be developed as a sustainable spiritual tourism destination that reflects the harmony of Tri Hita Karana, which is the balance of the relationship between humans, nature, and God.
DEVELOPMENT OF A STUDENT WORKSHEET ON MEGIBUNG TRADITION MATERIAL BASED ON PROJECT-BASED LEARNING IN THE CULINARY ARTS VOCATIONAL EDUCATION STUDY PROGRAM Sukerti, Ni Wayan; Marsiti, Cokorda Istri Raka
Indonesian Journal of Educational Development (IJED) Vol. 5 No. 2 (2024): August
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LPPM) Universitas PGRI Mahadewa Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59672/ijed.v5i2.3779

Abstract

This research aims to describe the student responses to the developed Student Worksheets on Megibung Tradition material in the Balinese Culinary course. It employs a type of development research intended to develop Student Worksheets for Balinese Culinary courses. The subjects of this study were third-semester students of Culinary Arts Vocational Education FTK Undiksha. The selection of these subjects is based on the urgency of providing Balinese Culinary teaching materials, researchers’ role as lecturers, and research respondents. This research instrument is an assessment format consisting of aspects related to (1) material/concept, (2) construction, and (3) technical elements. The results showed that: (1) there are two stages in developing Student Worksheets, namely the preparation stage and the development stage. (2) A feasibility analysis indicated that the use of Student Worksheets with a project-based learning approach is suitable for learning and can enhance student creativity, specifically in the Balinese Culinary course for the ability to serve food with Megibung. (3) After making improvements based on expert validation, student response measurements were taken as users of this Student Worksheet. In general, the results of the student response questionnaire were summarized as follows: 75% of students rated this Student Worksheet as good, 10% gave a moderate response, and 10% gave a very good response.
Development Of Powerpoint Learning Media For Mixed Drinks In The Food And Beverage Management Course Maharani, Silvia; Masdarini, Luh; Sukerti, Ni Wayan
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 3 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i3.27007

Abstract

This study aims to describe the development procedure of PowerPoint-based learning media on the topic of Mixed Beverages by applying the 4D development model (Define, Design, Develop, and Disseminate) in the Food an Beverage Management course and to determine its level of feasibility. The research method used is Research and Development (R&D)  with the 4D model. The data collection instrument consisted of validation questionnaires distributed to material experts, media experts, and instructional design experts. The validation results showed that the developed PowerPoint learning media obtained very feasible ratings from all three experts, namely 97% from the material expert, 94.2% from the media expert, and 95.6% from the instructional design expert. The assessments covered aspects of content feasibility, visual appearance, interactivity, and ease of use. Beyond its technical feasiility, this learning media also contributes to enhancing students’ procedural understanding and practical skills in creatively preparing mixed beverages in accordance with industry standards. Therefore, the PowerPoint learning media is declared highly feasible and effective as an innovative instructional tool to support the learning process in the Food and Beverage Management course within the Vocational Culinary Arts Education Study Program.
Flipbook Development As Learning Media For Bali Aga Spices Through 4D Model Putri, Made Anggun Riani; Sukerti, Ni Wayan; Masdarini, Luh
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 3 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i3.27012

Abstract

This study aims to develop a learning media in the form of a flipbook on the topic of traditional Balinese spices (basa) from the Bali Aga community in the Culinary Bali course, using the 4D development model (Define, Design, Develop, Disseminate). The research employed a Research and Development (R&D) approach, with validation subjects consisting of material experts and media experts. Data were collected through validation questionnaires and analyzed descriptively, both qualitatively and quantitatively.The Define stage was carried out through needs analysis and identification of Bali Aga spices. The Design stage involved structuring the flipbook content, including classification, functions, and visualization of traditional spices. The Develop stage produced the flipbook prototype, which was validated by experts. The results showed that the flipbook obtained an average score of 97% from material experts and 95% from media experts, both categorized as “very valid.” The Disseminate stage was conducted by sharing the flipbook digitally through a YouTube link, enabling wider access for students and the public.The findings indicate that the developed flipbook is feasible and valid as a learning medium for the Culinary Bali course. This research was limited to expert validation and dissemination, without measuring student responses or learning effectiveness.
PENERAPAN TEKNOLOGI OLAHAN MAKANAN BERBAHAN IKAN LAUT DAN DAUN KELOR SEBAGAI UPAYA PENINGKATAN EKONOMI DAN PENCEGAHAN STUNTING Chrisinta, Debora; Simarmata, Justin Eduardo; Ledheng, Ludgardis; Gelu, Leonard Peter; Sukerti, Ni Wayan; Gitakarma, Made Santo; Mardana, Ida Bagus Putu
JMM (Jurnal Masyarakat Mandiri) Vol 10, No 1 (2026): Februari
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v10i1.36180

Abstract

Abstrak: Program Kosabangsa di Desa Oepuah Selatan, Kabupaten Timor Tengah Utara, dilaksanakan sebagai upaya mengatasi rendahnya produktivitas usaha rumah tangga dan tingginya prevalensi stunting yang dipengaruhi oleh keterbatasan akses pangan bergizi dan pengelolaan usaha berbasis teknologi. Program ini bertujuan untuk meningkatkan kapasitas produksi, manajemen, dan pemasaran kelompok industri rumah tangga berbasis ikan, serta memperkuat peran Posyandu dalam pengelolaan pangan lokal bergizi dan digitalisasi layanan gizi balita. Metode pelaksanaan meliputi sosialisasi, pelatihan, workshop, pendampingan, dan penerapan teknologi tepat guna yang dilaksanakan secara partisipatif. Peserta kegiatan terdiri atas Kelompok Industri Rumah Tangga Nekmese sebanyak 27 orang dan kader Posyandu Desa Oepuah Selatan sebanyak 20 orang. Evaluasi program dilakukan melalui observasi langsung, angket kepuasan mitra, dan analisis capaian indikator kinerja program. Hasil kegiatan menunjukkan adanya peningkatan keterampilan teknis dan manajerial mitra industri sebesar 40% pada aspek produksi dan pengemasan, serta peningkatan penjualan produk olahan ikan sebesar 30%. Pada mitra Posyandu, sebanyak 80% kader mampu mengoperasikan sistem pencatatan gizi berbasis digital secara mandiri, disertai peningkatan kesadaran gizi masyarakat. Program ini berkontribusi dalam meningkatkan nilai ekonomi produk lokal, memperkuat kapasitas layanan gizi masyarakat desa, serta menjadi model kolaborasi pemberdayaan berbasis teknologi dan potensi lokal yang berkelanjutan.Abstract: The Kosabangsa Program in Oepuah Selatan Village, North Central Timor Regency, was implemented to address low household business productivity and high stunting prevalence resulting from limited access to nutritious food and inadequate technology-based enterprise management. This program aimed to enhance production capacity, managerial competence, and marketing of fish-based home industries, as well as to strengthen the role of Posyandu in managing nutritious local food and digitalizing child nutrition services. The implementation methods included socialization, training, workshops, mentoring, and the application of appropriate technology through a participatory approach. The program participants consisted of 27 members of the Nekmese Home Industry Group and 20 cadres of the Oepuah Selatan Posyandu. Program evaluation was conducted through direct observation, partner satisfaction surveys, and performance indicator analysis. The results demonstrated a 40% increase in technical and managerial competencies related to production and packaging, along with a 30% increase in sales of processed fish products. Among Posyandu partners, 80% of cadres were able to independently operate digital nutrition recording systems, accompanied by increased community nutrition awareness. This program contributes to enhancing the economic value of local products, strengthening community-based nutrition services, and providing a sustainable model of technology-driven and locally grounded empowerment.
PEMBERDAYAAN MASYARAKAT LOKAL DALAM PEMBUATAN VIRGIN COCONUT OIL DENGAN TEKNOLOGI ALAT PARUT DAN PERAS SEDERHANA UNTUK MENGOPTIMALKAN PEREKONOMIAN Simarmata, Justin Eduardo; Bukifan, Melkisedik; Gelu, Leonard Peter; Chrisinta, Debora; Sukerti, Ni Wayan; Erlina, Nia; Mardana, Ida Bagus Putu
JMM (Jurnal Masyarakat Mandiri) Vol 9, No 1 (2025): Februari
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v9i1.28127

Abstract

Abstrak: Desa Nian memiliki potensi kelapa yang melimpah, tetapi masyarakat hanya menjualnya dalam bentuk mentah dengan nilai ekonomi rendah. Kelompok Tani Oemanas, dengan 29 anggota, mengalami keterbatasan alat dan teknologi untuk mengolah kelapa menjadi Virgin Coconut Oil (VCO). Program pengabdian bertujuan meningkatkan kapasitas pengolahan kelapa melalui penerapan teknologi sederhana dan pelatihan, dengan fokus pada pengembangan hardskill, seperti penguasaan proses teknis dan penggunaan alat, serta softskill, seperti komunikasi, kerja sama tim, dan manajemen waktu, untuk mendukung keberlanjutan dan efektivitas hasil pengolahan. Metode kegiatan meliputi sosialisasi, workshop, pelatihan teknis, penerapan alat modern seperti mesin parut otomatis dan alat pemeras santan, serta pendampingan dan evaluasi. Evaluasi dilakukan melalui observasi, angket sebanyak 12 pernyataan, dan wawancara. Hasil menunjukkan peningkatan kapasitas produksi hingga 60 botol (100 ml) per minggu, efisiensi waktu produksi meningkat 30%, dan kualitas VCO sesuai standar industri. Sebanyak 85% peserta mampu mengoperasikan alat, dan 80% melaporkan peningkatan pendapatan dari penjualan VCO. Program ini meningkatkan soft skill dan hard skill anggota, tetapi juga mengoptimalkan potensi lokal dan mendukung pencapaian SDGs pada tujuan pekerjaan layak dan pertumbuhan ekonomi.Abstract: Nian Village possesses abundant coconut resources, yet the community predominantly sells them in raw form with low economic value. The Oemanas Farmers Group, comprising 29 members, faces limitations in equipment and technology for processing coconuts into Virgin Coconut Oil (VCO). The community service program aims to enhance the capacity for coconut processing through the application of simple technology and training, with a focus on developing hard skills, such as mastering technical processes and tool usage, as well as soft skills, such as communication, teamwork, and time management, to support the sustainability and effectiveness of the processing outcomes. The methods included socialization, workshops, technical training, implementation of modern tools such as automatic graters and coconut milk presses, as well as mentoring and evaluation. Evaluations were conducted through observation, surveys, and interviews. The results indicated an increase in production capacity to 60 bottles (100 ml) per week, a 30% improvement in production efficiency, and VCO quality that meets industry standards. Additionally, 85% of participants successfully operated the equipment, and 80% reported increased income from VCO sales. This program improved members' soft and hard skills but also optimized local potential and supported SDG goals for decent work and economic growth. 
Understanding student readiness for industrial internships: a qualitative exploration in vocational culinary education Adnyani, Ni Nyoman Widya; Redan Werang, Basilius; Wayan Sukerti, Ni
Jurnal EDUCATIO: Jurnal Pendidikan Indonesia Vol. 11 No. 2 (2025): Jurnal EDUCATIO: Jurnal Pendidikan Indonesia
Publisher : Indonesian Institute for Counseling, Education and Therapy (IICET)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29210/1202526683

Abstract

This study aims to examine the underlying causes of low readiness among Grade XII culinary students at SMK Negeri 1 Sukasada in undertaking PKL. Employing a qualitative exploratory design, data were collected through in-depth interviews, observations, and document analysis involving students, teachers, school leaders, and industry partners. The study identifies a complex interplay of internal, institutional, and industry-related factors that collectively shape student readiness. Internal factors include fluctuating motivation, uneven technical competence, low self-confidence, and limited mental resilience. Institutional factors encompass gaps in PKL preparation, misalignment between curriculum and industry standards, insufficient intensity of practice-based learning, and limited mentoring mechanisms. Meanwhile, industry-related factors involve communication discontinuities, divergent expectations regarding work discipline and productivity, minimal pre-placement orientation, and highly demanding workplace cultures. Rather than operating independently, these factors interact dynamically, producing a cumulative effect that constrains students’ adaptive capacity and professional preparedness. The findings argue for a reconceptualization of PKL readiness not merely as an individual competency issue, but as a systemic alignment problem between vocational institutions and industry ecosystems. The study calls for structured co-design of curriculum and training modules with industry partners, the integration of resilience-building and workplace simulation into pre-PKL preparation, and the institutionalization of continuous feedback loops between schools and host industries. Such measures are crucial to strengthening vocational graduates’ transition from school to work and enhancing the overall effectiveness of PKL programs.
Co-Authors AA Sudharmawan, AA Adnyani, Ni Nyoman Widya Ayu Ningsih, Dyah Chrisinta, Debora Cok.Istri Marsiti Cokorda Istri Raka Marsiti Cokorda Istri Raka Marsiti Damiati Damiati - Dwipayana, I Kadek Windu Erlina, Nia Gelu, Leonard Peter Gst Ayu Purwaningsih . Gusti Ayu Mahadewi . Gusti Ketut Arianti . I Gede Yudi Wisnawa I Gusti Ayu Adelia Ratnadewi . I Gusti Ayu Adelia Ratnadewi ., I Gusti Ayu Adelia Ratnadewi I Made Cipta Widiadana I Made Pradana Adiputra I Putu Parwata I Wayan Aris Styadi Putra . Ida Ayu Putu Hemy Ekayani Ida Bagus Putu Mardana Iga Garnish . Iga Garnish ., Iga Garnish Kadek Indah Sevy Septisia Kadek Sutaryasih . Ketut Alit Catur Asrini . Ketut Alit Catur Asrini ., Ketut Alit Catur Asrini Komang Nopi Purnama Dewi . Liantini, Kadek Wina LUDGARDIS LEDHENG Luh Masdarini Luh Putu Desy Yusanti . Luh Santiasih Made Ary Meitriana Made Diah Angendari Made Riki Ponga Kusyanda Made Santo Gitakarma Made Vivi Oviantari Made Yogi Perdana Putra . Maharani, Silvia Marsiti, Cok.Istri Melkisedik Bukifan Mila Suryani Kartika . Mila Suryani Kartika ., Mila Suryani Kartika narayana, i komang Ni Kadek Nusantari . Ni Kadek Sumariyani . Ni Kadek Sumariyani ., Ni Kadek Sumariyani Ni Ketut Sari Adnyani Ni Komang Tenny Aprillia Ni Luh Ernawati . Ni Luh Ernawati ., Ni Luh Ernawati Ni Made Dwi Jayanti Maharani . Ni Made Dwi Jayanti Maharani ., Ni Made Dwi Jayanti Maharani Ni Made Eviana Sari . Ni Made Nopiawati . Ni Made Suriani Ni Made Tuari . Ni Nyoman Dewi Adnyani . Ni Putu Ragita Cahya WIcaksani, Ni Putu Ragita Cahya Wicaksani Peter Gelu, Leonard Pusparini, Luh Kade Putri Wina Putri, Ketut Windi Tarisa Putri, Made Anggun Riani Putri, Ni Luh Ari Melani Putu Dessy Purnama Dewi . Putu Mas Rinda Melani Putu Purnami Dewi . Putu Purnami Dewi ., Putu Purnami Dewi Rahayu Arinta, Fenty Redan Werang, Basilius Risa Panti Ariani Sari, Kadek Lany Widya Semardiani, Ni Komang Ari Shintia Arum Handayani Simarmata, Justin Eduardo suratman Tiyoni, Ni Wayan Tsani Hartani Suprapto Widhury Soetopo . Widhury Soetopo ., Widhury Soetopo