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All Journal Buletin Udayana Mengabdi JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Agrointek Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH Teknologi Indonesia Jurnal Ilmiah Vastuwidya Journal of Fibers and Polymer Composites

Anak Agung Made Dewi Anggreni

JURUSAN TEKNOLOGI INDUSTRI PERTANIAN FAKULTAS TEKNOLOGI PERTANIAN UNIVERSITAS UDAYANA

Author-ID : 252201

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Education Engineering Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering

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ISOLATION MICROBE Indigenous TO DEGRADE PROFENOFOS FROM SOIL BEDUGUL AREA I Wayan Wisma Pradnyana Putra; Ida Bagus Wayan Gunam; A.A.M. Dewi Anggreni
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 2 (2015): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (533.483 KB)

This study aimed to isolate microbe indiegenous. Samples will takes of soil that has been contaminated by pesticides in Bedugul area. In addition, experiments conduct to determine resistance isolates at high concentrations profenofos. The result of the research showed 6 isolates. Isolates with IPP 02 code, was good growth on Mineral Salt Peptone Yeast medium with 200 ppm concentration profenofos. Keywords : isolation, screening, idiegenous

ANALISIS KANDUNGAN ANGKA LEMPENG TOTAL DAN Escherichia coli PADA IKAN NILA DAN MUJAIR DI UNIT PENGOLAHAN AIR LIMBAH (UPAL) PT. INDONESIA TOURISM DEVELOPMENT CORPORATION Nur Azizah Diniari; Anak Agung Made Dewi Anggreni; I Wayan Arnata
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 2 (2015): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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This research aims to know the influence of the type of fish and the pool location on the content of Total Plate Count and Escherichia coli in Nile tilapia and Mozambique tilapia maintained by Wastewater Treatment Unit of Indonesia Tourism Development Corporation and to determine the content of Total Plate Count and Escherichia coli in Nile tilapia and Mozambique tilapia maintained by Wastewater Treatment Unit of ITDC. This study used a randomized block design factorial. The first factor was the type of fish which consists of two type i.e. Nile tilapia and Mozambique tilapia. The second factor was location of the pool consisting of two location were 2B pool and 3 pool. From these factors obtained four treatment combinations which were grouped into 4 time-based sampling in order to obtain 16 experimental units. Data were analyzed with analysis of variance followed by Least Significant Difference when a significant effect of treatment. The results of this study showed that types of fish, pool location and interaction between treatments had not significant with the content of total plate count, and Escherichia coli. Range of total plate count on Nile tilapia and Mozambique tilapia in 2B pool and 3 pool was 11.9 x10 11 CFU/g to 17.9 x10 11 CFU/g, and the content of Escherichia coli were negative.

PENGARUH JENIS MEDIA TERHADAP PERTUMBUHAN Nannochloropsis sp. Ni Kadek Eni Juniantari; Anak Agung Made Dewi Anggreni; Ida Bagus Wayan Gunam
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 2 (2015): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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The aims of this study were to 1) determine the effect of media on the growth of Nannochloropsis sp., 2) find out the best type of growth media of Nannochloropsis sp. This study used a descriptive quantitative method. The medium used in this study consist of 3 types: Agricultural, Allen-Miquel, and Guillard medium. Observation of cell biomass concentration Nannochloropsis sp. was used haemacytometer with three replications. The results showed that each culture medium had a different optimum harvest time. Agriculture media, Allen-Miquel, and Guillard had the optimum harvest time which was 8, 12, and 11 days cultivation resvectively. The results observation of cell biomass concentration of Nannochloropsis sp. showed that the type of media had highly significant on growth of Nannochloropsis sp. Guiilard media was a medium that produced highest biomass cell Nannochloropsis sp. of 1.4 x 10 7 ± 2.0 cells/ml at 11 days cultivation. Keywords: Nannochloropsis sp., Media Type, Biomassa

Pengaruh Penambahan Kunyit (Curcuma domestica Val.) dan Lama Fermentasi Terhadap Karakteristik Mikrobiologis Urutan (Sosis Bali Terfermentasi) Nyoman Semadi Antara; IdaBagus Wayan Gunam; A.A.Made Dewi Anggreni
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 2 No 2 (2015)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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The aim of the research was to find out the effect of turmeric used in the urutan formulationon the microbiological characteristic of urutan. In production of urutan, two strains of lactic acidbacteria (LAB), Lactobacillus plantarum U201 and Pediococcus acidilactici U318, were used asmultiple starter culture. The results showed that the growth of LAB increased after 24 hfermentation. The addition of 0.5-1.0% turmeric could enhance the growth of LAB. The additionof 1-2% turmeric suppressed the growth of Enterobacteriaceae to undetected level after 48 hfermentation. The growth of Staphylococcus aureus tended to decrease during fermentation, andthese bacteria were not detected on urutan which used turmeric of 1-2% after 96 h fermentation.At the initial of fermentation the growth of micrococci increased, and the bacteria decreasedgradually from 48 h fermentation until the end of fermentation. In general, using turmeric of 1%in urutan formulation could enhance the growth of LAB and suppress the growth of undesirablebacteria, such as the group of Enterobacteriaceae and Staph. aureus.

PEMBERDAYAAN KELOMPOK TANI BONSAI MELALUI DIGITAL MARKETING DAN INDUSTRY RETHINKING BERBASIS WEB DI MASA PANDEMI I G. Suputra Widharma; I N. Sunaya; I G. N. Sangka; A. A. M. Dewi Anggreni
Jurnal Ilmiah Vastuwidya Vol 4, No 2 (2021)
Publisher : Universitas Mahendradatta Denpasar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47532/jiv.v4i2.313

Pandemi COVID-19 telah menghambat perekonomian masyarakat. Berbagai kebijakan untuk mengurangi dan menghentikan pandemi ini dilakukan oleh pemerintah, diantaranya social distancing, physical distancing, dan pembatasan kegiatan masyarakat (PKM). Kebijakan ini bermanfaat untuk ketahanan kesehatan masyarakat, namun mempunyai dampak secara ekonomi yang signifikan bagi dunia usaha. Pemerintah melakukan berbagai upaya penyelamatan UMKM dari dampak pendemi. UMKM terbukti tahan terhadap berbagai macam goncangan krisis ekonomi. Perkembangan IT dalam globalisasi sangat berpengaruh pada roda ekonomi. Sistem informasi memberikan nilai lebih bagi pemasaran produk UMKM. Digital marketing dan less contact economy menjadi solusi terbaik bagi UMKM dan pencegahan covid-19. Beberapa langkah untuk mempertahankan eksistensi UMKM, yaitu melalui industri rethinking, merancang strategi sosial media serta mengembangkan manajemen.

Effect of Alkaline Concentration Treatments on the Chemical, Physical and Thermal Characteristics of Cellulose from Tapioca Solid Waste I Wayan Arnata; Bambang Admadi Harsojuwono; Amna Hartiati; Anak Agung Made Dewi Anggreni; Dewi Sartika
Journal of Fibers and Polymer Composites Vol. 1 No. 2 (2022): Journal of Fibers and Polymer Composites
Publisher : Green Engineering Society

Tapioca solid waste (TSW), as a source of natural fiber, is produced in abundance, but its utilization is minimal and even has the potential to pollute the environment. Unfortunately, TSW fiber has low physical, mechanical, and thermal characteristics that limit its application. Therefore, one way to improve the characteristics of TSW so that the fiber can be applied in various fields is by using the modified alkalization method. This study aims to determine the effect of alkali concentration on cellulose's chemical, physical, and thermal characteristics from TSW. Alkali treatment used NaOH solution of 0%, 5%, 10%, 15%, and 20% (v/w). The chemical characteristics of the fiber were analyzed for moisture, starch, lignin, hemicellulose, and cellulose content. Fiber surface morphology was analyzed by scanning electron microscopy (SEM), functional group changes with Fourier transform infrared (FTIR), degree of crystallinity with X-ray diffraction (XRD), and thermal stability with thermogravimetric analysis (TGA). The results showed that alkaline treatment affected changes in the chemical, physical, and thermal characteristics of cellulose from TSW. The increasing concentration of NaOH causes the water and cellulose content to increase, while the starch, hemicellulose, and lignin content decrease. Surface morphology is getting rougher, fiber dimensions increase to 10% NaOH concentration, but at higher concentrations, it causes a decrease in dimensions. FTIR analysis showed that the intensity of the hemicellulose and lignin functional groups decreased with increasing NaOH concentration. The degree of crystallinity and crystal size increased until the NaOH concentration was 10%, but at higher concentrations, it tended to decrease. Meanwhile, d-spacing increased with increasing NaOH concentration. The thermal stability of the fiber tends to decrease with increasing NaOH concentration. Alkalized cellulose from TSW has the potential to be used in a wider field, such as adsorbent and composite reinforcing agent.

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

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.

Pengaruh Konsentrasi Polikaprolakton dan Kompatibiliser Asam Maleat Anhidrida Terhadap Karakteristik Komposit Bioplastik Maizena-Glukomanan Radja Zulfan Hasibuan; Bambang Admadi Harsojuwono; Anak Agung Made Dewi Anggreni
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.p02

Kelemahan komposit bioplastik pati jagung dan glukomanan adalah bersifat hidrofilik sehingga komposit bioplastik tersebut memiliki nilai pembengkakan, WVTR, kuat tarik, perpanjangan putus, dan modulus young tidak sesuai dengan Standar Nasional Indonesia. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi polikaprolakton dan maleat anhidrida serta interaksinya terhadap karakteristik komposit bioplastik pati jagung-glukomanan, dan untuk mengetahui konsentrasi kompatibilitas polikaprolakton dan maleat anhidrida yang dapat menghasilkan komposit bioplastik pati jagung-glukomanan terbaik. Penelitian ini menggunakan rancangan acak kelompok dengan dua faktor. Konsentrasi polikaprolakton yang terdiri dari 3 taraf yaitu 10%, 12,5%, dan 15%. Faktor II adalah konsentrasi maleat anhidrida yang terdiri dari 3 taraf yaitu 2,5%, 5%, dan 7,5%. Variabel yang diamati adalah kekuatan tarik, perpanjangan putus, modulus young, pengembangan, WVTR, biodegradasi dan FTIR. Data yang diperoleh dianalisis keragamannya (ANOVA) dan dilanjutkan dengan uji Duncan. Hasil penelitian menunjukkan bahwa konsentrasi polikaprolakton dan maleat anhidrida serta interaksinya berpengaruh nyata terhadap kuat tarik, modulus young, WVTR, dan pengembangan kecuali untuk perpanjangan putus dan biodegradasi. Konsentrasi polikaprolakton 15% dan maleat anhidrida 5% menghasilkan bioplastik komposit terbaik dengan kekuatan tarik 16,16 MPa, perpanjangan putus 2,610%, modulus young 627 MPa, pembengkakan 30,26%, WVTR 0,64g/m2.jam dan degradasi waktu selama 7,33 hari. Komposit bioplastik glukomanan jagung dengan konsentrasi polikaprolakton dan maleat anhidrida menghasilkan gugus fungsi baru yaitu gugus karbonil C=O dan alkuna C?C

Karakteristik Mikroemulsi Minyak Atsiri Sirih (Piper betle L) Pada Lama Pengadukan Dan Suhu I Putu Eka Juliantara; Lutfi Suhendra; Anak Agung Made Dewi Anggreni
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 3 (2023): 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.2023.v11.i03.p02

The betel plant (Piper betle L) is a plant that has the ability as an antifungal, antimicrobial and antioxidant. In order to make betel essential oil more efficient to use, betel essential oil is made into a microemulsion. The purpose of this study was to determine the effect of stirring time and temperature on the characteristics of betel essential oil microemulsions and to determine the best stirring time and temperature to produce betel essential oil microemulsion characteristics. This experiment used a randomized block design (RBD) using two factors, namely mixing time and temperature. The stirring time consists of 3 levels, namely 4, 6 and 8 minutes and the temperature consists of 3 levels, namely 60°C, 65°C and 70°C. The resulting data were analyzed using analysis of variance, if there were differences it was continued with the BNJ test. The results showed that the duration of stirring, temperature, and interactions between particles had a very significant effect on the value of the turbidity index on the stability of the betel essential oil microemulsion to pH and dilution of 1:1 to 1:99. And did not affect the turbidity index value of betel essential oil microemulsion, betel essential oil microemulsion turbidity index to centrifugation, and the turbidity index value on betel essential oil microemulsion stability against pH and 1:9 dilution. Stirring time of 8 minutes and temperature of 65°C is the best treatment for making betel nut essential oil microemulsion with microemulsion characteristics that have a transparent appearance, turbidity index values before and after centrifugation are 0.390 ± 0.031 and 0.343 ± 0.059, particle size is 23.1 nm ± 4.6 nm, and the largest droplet size is 22.8 nm. Betel essential oil microemulsion was stable for 8 weeks of storage. Based on the regression equation of the betel essential oil microemulsion to achieve a turbidity index value below 1% is 34 weeks or 8.5 months. Keywords : Stirring time, Microemulsion, Piper betle L, Temperature Tumbuhan sirih (Piper betle L) merupakan salah satu tanaman yang mempunyai kemampuan sebagai antifungi, antimikroba dan antioksidan. Agar minyak atsiri sirih lebih efisien untuk digunakan maka minyak atisiri sirih dibuat menjadi mikroemulsi. Adapun tujuan dari penelitian ini adalah untuk mengetahui pengaruh lama pengadukan dan suhu terhadap karakteristik mikroemulsi minyak atsiri sirih dan menentukan lama pengadukan dan suhu terbaik untuk menghasilkan karakteristik mikroemulsi minyak atsiri sirih. Percobaan ini menggunakan Rancangan Acak Kelompok (RAK) menggunakan dua faktor yaitu lama pengadukan dan suhu. Lama pengadukan terdiri atas 3 level yaitu 4, 6 dan 8 menit dan suhu terdiri atas 3 level yaitu 60°C, 65°C dan 70°C. Data yang dihasilkan dianalisis menggunakan analisis varian, bila ada perbedaan dilanjutkan dengan uji BNJ. Pada hasil penelitian menunjukkan bahwa Lama pengadukan, suhu, dan interaksi antar partikel berpengaruh sangat nyata terhadap nilai indeks turbiditas pada stabilitas mikroemulsi minyak atsiri sirih terhadap pH dan pengenceran 1:1 dengan 1:99. Dan tidak berpengaruh terhadap nilai indeks turbiditas mikroemulsi minyak atsiri sirih, indek turbiditas mikroemulsi minyak atsiri sirih terhadap sentrifugasi, dan nilai indeks turbiditas pada stabilitas mikroemulsi minyak atsiri sirih terhadap pH dan pengenceran 1:9. Lama pengadukan 8 menit dan suhu 65°C merupakan perlakuan terbaik untuk membuat mikroemulsi minyak atsiri sirih dengan karakteristik mikroemulsi yang memiliki kenampakan transparan, nilai indeks turbiditas sebelum dan setelah sentrifugasi yaitu sebesar 0,390 ± 0,031 dan 0,343 ± 0,059, ukuran partikel 23,1 nm ± 4,6 nm, dan ukuran droplet terbanyak adalah 22,8 nm. Mikroemulsi minyak atsiri sirih stabil selama 8 minggu penyimpanan. Berdasarkan persamaan regresi mikroemulsi minyak atsiri sirih untuk mencapai nilai indeks turbiditas dibawah 1% adalah 34 minggu atau 8,5 bulan. Kata kunci : Lama Pengadukaan, Mikroemulsi, Piper betle L, Suhu

Karakteristik Teh Herbal Bubuk Bunga Markisa (Passiflora edulis F. Flavicarpa) Pada Berbagai Suhu Pengeringan Tiara Ayu Khairunnisa; Anak Agung Made Dewi Anggreni; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 3 (2023): 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.2023.v11.i03.p09

Yellow passion fruit (Passiflora edulis F. Flavicarpa) is a plant that contains flavonoids and anxiolytic effects. Passion fruit flowers can be processed into herbal tea by going through a drying process. Drying temperature is an important factor because it can affect the bioactive compounds in the material. This study aims to determine the effect of drying temperature on the characteristics of passion flower powder tea and find out the appropriate drying temperature to produce the best characteristics of passion flower powder tea. The experimental design used was a randomized block design with drying temperatures as a treatment consisting of three levels, namely 50±2?C, 60±2?C and 70±2?C. The treatment was reduced by 5 times based on the implementation time so that 15 experimental units were obtained. The data obtained were analyzed for variance and if the effect affected the observed variable then it was continued with Tukey Test. The results showed that drying temperature had a highly significant effect on water extract content, ash content, crude fiber content, total phenols, total flavonoids, antioxidant capacity, and panelist preference for the overall acceptance of the product. The results showed that the drying temperature treatment of 60±2?C was the best treatment which produced herbal tea with characteristics: 44,28%±0,38% water extract content, 7,85±0,03% ash content, 16,29±0,17% crude fiber content, 58,53±0,04 mg GAE/g tea total phenolic, 41,55±0,03 mg QE/g tea total flavonoids, 21,81±0,07 mg GAEAC/g antioxidant capacity, and overall acceptance is somewhat favorable-highly favorable with a hedonic criterion score of 4,1±0,79. Keywords : antioxydant, characteristic tea, passion flower, drying temperature, herbal tea Markisa kuning (Passiflora edulis F. Flavicarpa) adalah tanaman yang mengandung flavonoid dan efek ansiolitik. Bunga markisa dapat diolah menjadi teh herbal melalui proses pengeringan. Suhu pengeringan merupakan faktor penting karena dapat mempengaruhi senyawa bioaktif pada bahan. Penelitian ini bertujuan untuk mengetahui pengaruh suhu pengeringan terhadap karakteristik teh herbal bubuk bunga markisa dan menentukan suhu pengeringan yang dapat menghasilkan teh herbal bubuk bunga markisa dengan karakteristik terbaik. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok dengan suhu pengeringan sebagai perlakuan yang terdiri dari tiga taraf yaitu 50±2?C, 60±2?C, dan 70±2?C. Perlakuan dikelompokkan sebanyak 5 kali berdasarkan waktu pelaksanaannya sehingga diperoleh 15 satuan percobaan. Data yang diperoleh dianalisis varian dan jika perlakuan berpengaruh terhadap variabel yang diamati maka dilanjutkan dengan Uji Berbeda Nyata Jujur (BNJ). Hasil penelitian menunjukkan bahwa suhu pengeringan berpengaruh sangat nyata terhadap kadar ekstrak dalam air, kadar abu, kadar serat kasar, total fenol, total flavonoid, kapasitas antioksidan, dan kesukaan panelis terhadap penerimaan keseluruhan produk. Hasil penelitian menunjukkan bahwa perlakuan suhu pengeringan 60±2?C merupakan perlakuan terbaik yang menghasilkan teh herbal dengan karakteristik: kadar ekstrak dalam air 44,28±0,38%, kadar abu 7,85±0,03%, kadar serat kasar 16,29±0,17%, total fenolik 58,53±0,04 mg GAE/ g teh, total flavonoid 41,55±0,03 mg QE/g teh, kapasitas antioksidan 21,81±0,07 mg GAEAC/g, dan penerimaan keseluruhan agak disukai-sangat disukai dengan skor kriteria hedonik sebesar 4,1±0,79 Kata kunci : antioksidan, karakteristik teh, bunga markisa, suhu pengeringan, teh herbal

Co-Authors Agus Selamet Duniaji Amna Hartiati Bambang Admadi H Bambang Admadi Harsojuwono Dewi Sartika Elfrida Ratnawati G.P. Ganda Putra Gde Agung Bagus Surya Adnyana Gede Agus Ariefta I G. N. Sangka I G. Suputra Widharma I Gst. Ayu Ananda Dama Sastri I Gusti Agung Ayu Utami Andari I Gusti Ayu Lani Triani I Gusti Ayu Putu Agung Puspita Swandewi I Gusti Bagus Ananta Wijaya Putra I Komang Rai Wisnawa Putra I Komang Trikuti I N. Sunaya I Nyoman Bangbang Primaryadi I Wayan Arnata I Wayan Sudiarta I Wayan Wisma Pradnyana Putra Ida Ayu Adi Ida Bagus Gede Brahmantara Ida Bagus Wayan Gunam Kadek Dedi Widnyana Dinata Komang Aris Bintang Permana Luh Putu Wrasiati Lutfi Suhendra M. Indri H.A Ni Kadek Eni Juniantari Ni Made Wartini Ni Nyoman Puspawati Nur Azizah Diniari NYOMAN SEMADI ANTARA Pande Komang Suparyana Panji Hasbi Muhammad Putu Setia Budi Putu Suarya Radja Zulfan Hasibuan Repika Sepitri Br Barus Siska Elisabet Silalahi Tiara Ayu Khairunnisa

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