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All Journal Jurnal Teknologi Dan Industri Pangan Agrotekno Buletin Udayana Mengabdi JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Itepa : Jurnal Ilmu dan Teknologi Pangan Agrointek Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH Jurnal Ilmiah Teknologi Pertanian Agrotechno Jurnal Sains dan Teknologi Pertanian Journal of Fibers and Polymer Composites International Journal of Economics, Business and Innovation Research
I Wayan Arnata
Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indoneser
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Materials Science & Nanotechnology

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KARAKTERISTIK KARBOKSIMETIL SELULOSA DARI ONGGOK SINGKONG PADA VARIASI KONSENTRASI NATRIUM HIDROKSIDA DAN ASAM TRIKLOROASETAT Ni Putu Mega Triasswari; I Wayan Arnata; I Wayan Gede Sedana Yoga
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 3 (2022): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2022.v10.i03.p07

Abstract

Onggok is tapioca solid waste that contains high cellulose but has not been used appropriately. This study aims to determine the concentration of NaOH and TCA to produce the best CMC characteristics of onggok. The study used a factorial randomized block design. The factor I was the concentration of NaOH (15%; 30%; and 45%), and factor II was the concentration of TCA (10%; 20%; and 30%). The variables observed included yield, water content, degree of substitution, NaCl content, and purity. The results showed that the concentration of NaOH and TCA significantly affected the yield, water content, degree of substitution, NaCl content, and purity of CMC. The concentrations of 45% NaOH and 30% TCA produced the best CMC characteristics with yield, moisture content, degree of substitution, viscosity, NaCl content, and CMC purity of 109.65±0.78%, 9.57±0.53%, 1.13±0.12, 170.00±10.00cPs, 0.86±0.40%, and 99.14±0.40%, respectively.
PENGARUH KONSENTRASI HIDROGEN PEROKSIDA DAN WAKTU PROSES BLEACHING TERHADAP KARAKTERISTIK SELULOSA SERAT SABUT KELAPA (Cocos nucifera L.) I Gusti Agung Ayu Utami Andari; I Wayan Arnata; Anak Agung Made Dewi Anggreni
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 3 (2022): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2022.v10.i03.p01

Abstract

Indonesia is the largest coconut producing country in the world. The abundant potential of coco fiber has not been fully utilized optimally. The purpose of this study was to determine the effect of hydrogen peroxide concentration and time of the bleaching process on the cellulose’s characteristics of coconut fiber, as well as to determine the concentration of hydrogen peroxide and time of the bleaching process to produce cellulose from coconut fiber with the best characteristics. This study used a factorial Randomized Block Design with two treatment factors, namely the concentration of H2O2 (K) (20%, 30% and 40%) and the bleaching process time (W) (60 minutes and 120 minutes). Variables observed were yield, degree of whiteness, cellulose, hemicellulose and lignin. The concentration of hydrogen peroxide and the time of the bleaching process affect the yield, whiteness, cellulose, hemicellulose and lignin on cellulose of coconut fiber. The interaction between treatments affected the degree of whiteness, cellulose, hemicellulose, and lignin but had no effect on the yield of the bleached coconut fiber. The best treatment in the bleaching process to produce cellulose from coco fiber is the combination of 40% hydrogen peroxide concentration and 120 minutes of bleaching time. The cellulose characteristics of coco fiber produced were yield, whiteness, cellulose, hemicellulose and lignin is 38.45±2.51%, 76.23±1.54%, 90.19±0.66 %, 5.53±0.58%, and 3.66±0.18%, respectively.
ISOLASI SELULOSA DARI SERAT SABUT KELAPA (Cocos nucifera L.) PADA VARIASI SUHU DAN WAKTU PROSES BLEACHING DENGAN ASAM PERASETAT Manika Santhi; I Wayan Arnata; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 3 (2022): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2022.v10.i03.p02

Abstract

Cellulose is a chemical component of lignocellulose that can be found in most cell walls and woody parts of plants. One of the plants that has a high cellulose content is coco fiber, which is 43.44%. However, the potential of cellulose content in coco fiber is still not optimally utilized. This study aims to determine the effect of the temperature and time of the bleaching process using peracetic acid (PA) on the characteristics of the cellulose produced, as well as to determine the best combination of temperature and time for the bleaching process with PA to produce coco fiber cellulose. This study used a randomized block design with two factors, that were temperature (60°C, 80°C, and 100°C) and time (30 minutes and 60 minutes). Data were analyzed by analysis of variance and continued with Duncan's multiple comparison test. Variables observed were yield, degree of whiteness, content of cellulose, hemicellulose, and lignin. The results showed that the treatment temperature and time of the bleaching process using PA had a significant effect on all observed variables. The interaction between temperature and time of the bleaching process had a significant effect on whiteness, cellulose, hemicellulose, and lignin content, but did not significantly affect the yield content of coco fiber. The best treatment to produce cellulose was obtained by using PA at a temperature of 100°C and a time of 60 minutes. The characteristics were 35.38±0.32% yield, 84.77±0.81% degree of whiteness, 83.14±0.22% cellulose, 6.60±0.51% hemicellulose, and 4.23±0.55% lignin.
PENGARUH VARIASI PENAMBAHAN GLUTARALDEHID DAN GLISEROL TERHADAP KARAKTERISTIK HIDROGEL KITOSAN i made mateo nautillus; I Wayan Arnata; I Made Mahaputra Wijaya
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 4 (2022): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2022.v10.i04.p04

Abstract

Penelitian ini bertujuan untuk mengetahui penambahan glutaraldehid sebagai zat pengikat silang dan gliserol sebagai plasticizer untuk menghasilkan hidrogel kitosan dengan karakteristik terbaik. Penelitian ini menggunakan Rancangan Acak Kelompok faktorial dengan tiga faktor perlakuan yaitu penambahan glutaraldehid (1gr , 2gr, dan 3gr b/b) dan penambahan gliserol (1gr, 2gr, dan 3gr b/b). Variabel yang diamati adalah ketebalan, adsorpsi, kekuatan tarik, dan perpanjangan putus. Hasil penelitian menunjukkan bahwa penambahan glutaraldehid dan gliserol berpengaruh nyata terhadap ketebalan, adsorpsi, kekuatan tarik, dan pemanjangan hidrogel kitosan. Berdasarkan hasil penelitian, karakteristik terbaik dari hidrogel kitosan-glutaraldehid-gliserol ditunjukkan dengan penambahan 3 gr glutaraldehid dan 1 gr gliserol, yaitu nilai ketebalan 0,288±0,005, adsorpsi 1403,13±200,51, kuat tarik 1,49±0,03, 26,64±0,21 perpanjangan putus.
PENGARUH KOMBINASI TWEEN 80 DAN SPAN 80 SEBAGAI EMULSIFIER PADA ENKAPSULASI EKSTRAK BUNGA KENIKIR MENGGUNAKAN ENKAPSULAN MALTODEKSTRIN Gusti Ayu Gayatri Amasdenia Sukarno; N. M. Wartini; I W. Arnata
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 4 (2022): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2022.v10.i04.p06

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh kombinasi tween 80 dan span 80 terhadap karakteristik enkapsulasi ekstrak pewarna bunga kenikir dan menentukan kombinasi terbaik tween 80 dan span 80 untuk menghasilkan enkapsulasi ekstrak pewarna bunga kenikir. Penelitian ini merupakan eksperimen satu faktor menggunakan rancangan acak kelompok sederhana dengan kombinasi perlakuan tween 80 (T) dengan span 80 (S), untuk mencapai nilai HLB sebesar 8, 9, 10, 11, 12 dan 13. Masing-masing perlakuan dilakukan tiga kali untuk mendapatkan 18 unit. Data yang diperoleh dianalisis dengan analisis varians dan jika perlakuan mempengaruhi variabel yang diamati, dilanjutkan dengan Uji Duncan. Hasil penelitian menunjukkan bahwa kombinasi tween 80 dan span 80 sebagai emulsifier berpengaruh terhadap kadar air, total karotenoid, karotenoid permukaan, efisiensi enkapsulasi, tingkat kecerahan, tingkat kemerahan dan tingkat kekuningan serta tidak berpengaruh terhadap rendemen dan kelarutan ekstrak enkapsulasi. ekstrak pewarna bunga kenikir. Berdasarkan indeks efektivitas, kombinasi HLB 9 (Twen 80 0.18g dan Span 80 0.32g) merupakan kombinasi terbaik untuk menghasilkan enkapsulasi ekstrak pewarna bunga kenikir dengan karakteristik rendemen 78,54%, kadar air 5,57%, 90,43%. kelarutan, total karotenoid. 27,59%, karotenoid permukaan 0,64%, efisiensi enkapsulasi 97,70% dengan kecerahan (L*) 35,92, kemerahan (a*) 24,23 dan kekuningan (b*) 32,48.
Pengaruh Suhu Dan Waktu Proses Karboksimetilasi Terhadap Karakteristik Carboxymethyl Cellulose (CMC) dari Onggok Singkong K.G. Govardhana Sutha; I Wayan Arnata; I Gusti Putu Ganda Putra
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 3 (2022): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2022.v11.i03.p13

Abstract

Onggok is an organic waste from tapioca production rich in cellulose but has not been utilized fully for other usages. This study aimed to determine the appropriate temperature and time for the carboxylation process to produce CMC from cassava with the best characteristics. This study used a factorial randomized block design. Factor 1 was temperature (40oC, 55oC, 70oC) and factor 2 was time (2 hours, 3.5 hours, 5 hours). The observed variable was yield, water content, substitution degree, viscosity, and purity. The results showed that the interaction temperature and time affected the yield, water content, degree of substitution, viscosity, NaCl content, and purity of CMC. The best treatment was obtained from a combination of 40oC temperature treatment with a processed time of 5 hours with the yield value, moisture content, degree of substitution, viscosity, and purity of CMC 83.97±1.36%, 9.58±0.67%, 0,89±0.06, 105.00±21.21cPs, and 97.55±0.66%, respectively
Desain Sistem Informasi Pemasaran Produk Agroindustri Berbasis Website Edukasi Pada Gapoktan Minggirsari Blitar I Wayan Arnata; I Ketut Satriawan; G. W. Wirayuda
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 8 No 1 (2023)
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA/2023.v08.i01.p05

Abstract

The rapid development of internet technology in the modern era has not been fully utilized by farmers resulting in economic disparities among farmers due to product sales through extended supply chains so that there are significant differences in prices for agro-industrial commodities at the farmer and market levels. Meanwhile, farmers are still less interested in reading, resulting in limited knowledge of processing agricultural products to increase economic value. The research aims to design a sales and education system and produce a website for marketing agro-industry products based on an educational website that is good enough. The study was carried out in several stages, namely problem identification, website design using the waterfall method, website testing using the black box method, making questionnaires based on the user acceptance test (UAT), validity and reliability tests, distributing website acceptance questionnaires by users based on the user acceptance test (UAT) and data processing. The research results are to get a website design that combines sales and education systems in one website that is already running well by getting a 100 percent score when tested internally using the black box method. Website acceptance test by users using the user acceptance test (UAT) method results in a design factor of 77.86%, a content factor of 78.75%, and a usability factor of 78.24%. The real test for the entire website scores 78.2% and is included in the good category to be accepted in society.
KEMAMPUAN MINYAK KAYU MANIS (Cinnamomum burmanii) SEBAGAI ANTI JAMUR TERHADAP PERTUMBUHAN JAMUR Saccharomyces cerevisiae DAN Aspergillus niger Tuti Herlina Br.Naibaho; Nyoman Semadi Antara; I Wayan Arnata
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 2 (2023): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2023.v11.i02.p11

Abstract

Cinnamon oil (Cinnamomum burmanii) has anti-bacterial and anti-fungal activity because it contains cinnamaldehyde. One of the toxigenic fungi is Saccharomyces cerevisiae which can damage the quality of legen drinks, and Aspergillus niger which causes otomycosis. This study aimed to determine the effect of cinnamon oil concentration as a growth inhibitor for S. cerevisiae and A. niger and determine the best concentration of cinnamon oil to inhibit S. cerevisiae and A. niger fungi.This research is an experimental study using cinnamon oil concentration as a treatment consisting of three concentrations, namely 0.5%, 1%, and 1.5%. Each treatment was tested for its inhibitory activity on two types of fungi, namely Saccahromyces cerevisiae and Aspergillus niger, Each treatment was repeated 2 times. Furthermore, the data obtained is calculated the average value and the standard deviation value, then the data is presented in a graph. The variables observed in this study were the anti-fungal effectiveness of cinnamon oil. Fungal growth inhibition test showed that the concentration cinnamon oil affictedthe growth of Saccharomyces cerevisiae and Aspergillus niger at a concentration of 0.5%; 1%; and 1.5%. Cinnamon oil concentration of 1,5% had a stronger potential to inhibit the growth of Saccharomyces cerevisiae and Aspergillus niger with each power diameters of 10.33 mm and 12.35 mm, and categorized as having strong inhibition activity according to. Keywords: cinnamaldehyde, concentration, inhibition, Saccharomyces cerevisiae, Aspergillus niger Minyak kayu manis (Cinnamomum burmanii) memiliki aktivitas anti bakteri dan anti jamur karena mengandung sinamaldehida. Salah satu jamur toksigenik adalah Saccharomyces cerevisiae yang dapat merusak kualitas minuman legen, dan Aspergillus niger yang menyebabkan otomikosis. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi minyak kayu manis sebagai penghambat pertumbuhan S. cerevisiae dan A. niger serta menentukan konsentrasi minyak kayu manis yang terbaik untuk menghambat pertumbuhan jamur S. cerevisiae dan A. niger. Penelitian ini merupakan penelitian eksperimen menggunakan konsentrasi minyak kayu manis sebagai perlakuan yang terdiri dari tiga konsentrasi yaitu 0,5%, 1%, dan 1,5%, Masing-masing perlakuan diujikan daya hambatnya pada dua jenis jamur yaitu Saccahromyces cerevisiae dan Aspergillus niger, setiap perlakuan diulang sebanyak 2 kali. Kemudian hasil rata-rata dan standar devisasi pada data yang diperoleh disajikan dalam bentuk grafik. Variabel yang diamati dalam penelitian ini adalah efektivitas antijamur minyak kayu manis. Uji penghambatan pertumbuhan jamur menunjukkan bahwakonsentrasi minyak kayu manis berpengaruh terhadap daya hambat pertumbuhan Saccharomyces cerevisiae dan Aspergillus niger pada konsentrasi 0,5%; 1%; dan 1,5%. Konsentrasi minyak kayu manis 1.5% memiliki potensi lebih kuat menghambat pertumbuhan Saccharomyces cerevisiae dan Aspergillus niger dengan masingmasing diameter daya hambat 10.33 mm dan 12.35 mmdan dikategorikan mempunyai daya hambat kuat. Kata kunci: sinamaldehida, konsentrasi, penghambatan, Saccharomyces cerevisiae, dan Aspergillus niger
Karakteristik Hidrogel Kitosan pada Variasi Nanoselulosa Marchela Milenia Rindany; I Wayan Arnata; I Made Mahaputra Wijaya
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 1 (2024): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2024.v12.i01.p04

Abstract

This research purpose to find out the effect of the varying of concentrations of nanocellulose on the characteristics chitosan-based hydrogel and determine the optimal nanocellulose concentration to yield the best chitosan based hydrogel characteristics. Factorial randomized block design was applied in this research, with single variable which was varying nanocellulose concentrations (0, 1, 2, 3, and 4%), with three grouping. The variable observed were thickness, tensile strength, Young’s modulus, elongation at break, adsorption, and scanning electron microscopy (SEM). The result shows that the variation of nanocellulose concentration has significant effect on thickness, tensile strength, Young’s modulus, elongation at break, and adsorption of hydrogel. Based on the research result, the best variable for this research is 4 % b/v nanocellulose, with the value 0,52±0,07 mm thickness, 4,02±0,17 MPa tensile strength, 3,93±0,01% elongation, 106,51±26,80 MPa young modulus, and 238±0,23%. adsorption. The result of scanning electron microscope (SEM) analysis illustrates that the surface morphology of the chitosan hydrogel with nanocellulose concentration is rougher compared to without nanocelllose. Keywords : Hydrogel, Chitosan,Nanocellulose, Glutaraldehyde, Glycerol. Penelitian ini bertujuan untuk mengetahui pengaruh variasi konsentrasi nanoselulosa terhadap karakteristik hidrogel kitosan dan menentukan konsentrasi nanoselulosa yang tepat untuk menghasilkan karakteristik hidrogel kitosan terbaik. Penelitian ini menggunakan rancangan acak kelompok (RAK) dengan satu perlakuan yaitu variasi konsentrasi nanoselulosa (0, 1, 2, 3, dan 4%) dengan tiga kelompok percobaan. Variabel yang diamati adalah ketebalan, kuat tarik, modulus young, elongasi, adsorpsi, dan scanning electron microscopy (SEM). Hasil penelitian menunjukkan bahwa variasi konsentrasi nanoselulosa berpengaruh sangat nyata terhadap ketebalan, kuat tarik, modulus young, elongasi, dan adsorpsi hidrogel. Berdasarkan hasil penelitian, perlakuan terbaik yaitu 4% b/v nanoselulosa dengan nilai ketebalan 0,52±0,07 mm, kuat tarik 4,02±0,17 MPa, elongasi 3,93±0,01%, modulus young 106,51±26,80 MPa, dan adsorpsi 238±0,23%. Hasil analisis scanning electron microscope (SEM) pada perlakuan terbaik menunjukan bahwa morfologi permukaan hidrogel kitosan dengan konsentrasi nanoselulosa lebih kasar dibandingkan tanpa nanoselulosa. Kata kunci : Hidrogel, Kitosan, Nanoselulosa, Glutaraldehid, Gliserol.
EVALUASI SUHU AWAL PENYEDUHAN TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORIS TEH SERAI WANGI (Cymbopogon nardus L.) PRODUKSI PT. KARSA ABADI Ida Ayu Gede Satwika Candra Praba Sari; Luh Putu Wrasiati; I Wayan Arnata
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 3 (2022): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2022.v10.i03.p04

Abstract

Teh herbal merupakan teh yang tidak terbuat dari daun teh (Cameliia sinensis) tetapi terbuat dari bahan baku bunga, daun, biji, akar atau buah kering yang biasanya berkhasiat menyehatkan dan tidak mengandung kafein. Salah satu bahan yang digunakan dalam pembuatan teh herbal yaitu serai wangi.Tujuan penelitian ini adalah mengetahui pengaruh suhu awal penyeduhan terhadap karakteristik fisikokimia dan sensoris teh serai wangi serta menentukan suhu awal penyeduhan dalam menghasilkan teh serai wangi dengan karakteristik fisikokimia dan sensoris terbaik. Faktornya yaitu suhu awal penyeduhan yang terdiri dari lima taraf yaitu 60ºC, 70ºC, 80ºC, 90ºC dan 100ºC. Hasil penelitian menunjukkan bahwa perlakuan suhu awal penyeduhan sangat mempengaruhi sifat fisikokimia dan organoleptik. Semakin tinggi perlakuan suhu awal penyeduhan maka menghasilkan teh serai wangi dengan karakteristik fisikokimia dan organoleptik terbaik, perlakuan suhu awal penyeduhan 100ºC menghasilkan karakteristik total fenolik 0,46±0,02 mg GAE/g, aktivitas antioksidan IC50 6.610,13±90,53 ppm, kadar sari larut air 10,32%. tingkat kecerahan (L*) 14,56±0,18, tingkat kemerahan (a*) 8,89±0,19, tingkat kekuningan (b*) 12,00±0,37. Produk terbaik yang terpilih dari penilaian sensoris adalah dengan skoring warna 3,1±0,64 (hijau kekuningan), skoring rasa 3,6±0,75 (agak pahit), skoring aroma 4,2±0,77 (beraroma serai), dan penerimaan keseluruhan 5,65±1,14 (agak suka).
Co-Authors A.A.S. A. Sukmaningsih Aditya Nandika A.J Amirrulloh, Muchammad Rizqi Amna Hartiati Anak Agung Made Dewi Anggreni Anak Agung Sagung Inten Mahasari Putri Arnita Adriani Purba Bambang Admadi Bambang Admadi H Bambang Admadi Harjosuwono Bambang Admadi Harsojuwono Bangkit Dwi Satryo Desi Lusiani Pasaribu Dewi Sartika Dimas Anggi Ananta Dwi Setyaningsih G. W. Wirayuda G.P. Ganda Putra Gede Gora Adrista Gusti Ayu Gayatri Amasdenia Sukarno I Gusti Agung Ayu Mirah Pradnya Dewi I Gusti Agung Ayu Utami Andari I Gusti Putu Ganda Putra I Kadek Punia Atmaja I Ketut Satriawan I Komang Putra Adnyana I Komang Rai Wisnawa Putra I Made Adi Parimartha I Made Ari Kharismananda Jagatkirana I Made Arif Sukmawan I Made Mahaputra Wijaya I Made Mahaputra Wijaya I Made Mahaputra Wijaya i made mateo nautillus I Made Sugiastawa I Made Topan Wira Aristya I W.G. SEDANA YOGA I Wayan Angga Sukma I Wayan Rai Widarta I. Setyawati Ida Ayu Adi Ida Ayu Gede Satwika Candra Praba Sari Ida Ayu Sinta Citra Pertiwi Ida Bagus Ananta Wibawa Ida Bagus Wayan Gunam Ida Bagus Wiryasuta Yudiantara Intan Tiar Malau K.G. Govardhana Sutha Karina Novita Dewi Lilis Banne Paseru Luh Putu Wrasiati Lutfi Suhendra MADE AYU DHAVA VAGISVARI GIRI PUTRI MADE PHARMAWATI Made Puspa Aridona Manika Santhi Marchela Milenia Rindany Monica Rusiyantoro Muhammad Iqbal N.L. Yulianti Ni Made Heni Epriyanti Ni Made Wartini Ni Made Wartini Ni Putu Mega Triasswari Ni Wayan Anik Satria Dewi Ni Wayan Anita Ni Wayan Nadia Martaningsih Sutarsa Ninik Indah Purwati Nur Azizah Diniari Nur Richana NYOMAN SEMADI ANTARA Pranayasa, Wayan Angga Pupung Ferdiansyah Putra, Ferdi Prayoga Rian Hakim Richard Howard Patty Sadyasmara, Cokorda Anom Bayu Sri Mulyani Sri Mulyani Tuti Herlina Br.Naibaho