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All Journal Jurnal AGROTEKNOLOGI Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH JURNAL PANGAN Jurnal Ilmiah Teknologi Pertanian Agrotechno Itepa : Jurnal Ilmu dan Teknologi Pangan
Gusti Ayu Kadek Diah Puspawati
Dosen Ilmu Dan Teknologi Pangan, FTP Unud
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Engineering Industrial & Manufacturing Engineering Social Sciences

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Pengaruh Perbandingan Tepung Ketan Putih dan Puree Labu Kuning (Cucurbita moschata D.) Terhadap Karakteristik Mochi Tika Martina Br Sinaga; Gusti Ayu Kadek Diah Puspawati; Putu Julyantika Nica Dewi
Itepa : Jurnal Ilmu dan Teknologi Pangan Vol. 15 No. 1 (2026): ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2026.v15.i01.p09

Abstract

Mochi is a traditional Japanese cake that has a soft and chewy texture, usually made from white glutinous rice flour, shaped into balls but has a cloudy white color resulting from the glutinous rice flour itself. The nutritional content of mochi is mostly non-fiber carbohydrates. The addition of pumpkin puree has the potential to increase the nutritional value and color of mochi. This study was conducted to determine how the ratio of white glutinous rice flour and pumpkin puree affects the characteristics of mochi and to obtain the right combination to produce mochi with the best characteristics. This study was a laboratory study using a completely randomized design (CRD) with treatments comparing white glutinous rice flour and pumpkin puree consisting of 6 treatment levels, namely: (100%; 0%), (95%;5%), (90%;10%), (85%;15%), (80%;20%), and (75%;25%), with three replicates. The data were analyzed using analysis of variance, and if the treatment was significant (p˂0.05), it was further tested using Duncan's Multiple Range Test (DMRT). The results showed that the ratio of glutinous rice flour and yellow pumpkin puree affected the moisture content, ash, protein, fat, carbohydrates, crude fiber, β-carotene, antioxidant activity, color intensity L*, a*, b*, color preference, aroma, taste, and overall acceptance. The best results were obtained in treatment P5 (75% white glutinous rice flour: 25% yellow pumpkin puree), which produced the best mochi characteristics, including moisture content of 39.50%, ash content of 0.27%, protein content of 4.3%, fat content of 0.91%, carbohydrate content of 54.99%, crude fiber content of 0.15%, β-carotene of 19.36 mg/100g, antioxidant activity of 21.68%, L* value of 48.33; a* value of 17.00; b* value of 60, orange gold color, with a level of preference that was still acceptable to the panelists
Karakteristik Fisikokimia dan Sensoris Pada Roti Tawar Bebas Gluten Berbasis Tepung Mocaf Dengan Substitusi Tepung Biji Mangga Arum Manis (Mangifera indica L.) Ida Ayu Agung Andina Niti Saraswati Manuaba; Anak Agung Istri Sri Wiadnyani; Gusti Ayu Kadek Diah Puspawati
Itepa : Jurnal Ilmu dan Teknologi Pangan Vol. 14 No. 3 (2025): ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2025.v14.i03.p06

Abstract

Abstract Gluten-free white bread not contain gluten, can consume for people with gluten intolerance. Mocaf is often used as an alternative flour in gluten-free bread but low in protein and bioactive compounds, necessitating the addition of arum manis mango seed flour. This study aims to determine the effect of substituting arum manis mango seed flour on the physicochemical and sensory characteristics of mocaf based gluten-free white bread and obtain the best characteristics of gluten-free white bread. This study used a completely randomized design with mocaf flour treatment and mango seed flour substitution at 5 levels: 100:0; 90:10; 80:20; 70:30; and 60:40, each repeated 3 times resulting 15 experimental units. The data were analyzed by variance analysis followed by Duncan's Multiple Range Test. The results showed that the substitution of arum manis mango seed flour significantly effected (P<0.05) chemical characteristics including moisture content, protein content, total phenols, antioxidant activity, physical characteristics including expansion capacity, hardness, colorimetric, sensory evaluation including hedonic aroma, texture, taste, overall acceptance, scoring texture. The best treatment was 80% mocaf flour and 20% arum manis mango seed flour, with moisture content 53.54%, ash content 1.01%, protein content 3.34%, total phenols 106.25 mg GAE/100g, antioxidant activity 15.92%, fat content 5.93%, crude fiber content 3.83%, carbohydrate content 35.15%, expansion capacity 44.20%, hardness 3.61 N, the color described as gray army brown (L* 66.0; a* 5.67; b* 20.67). The hedonic ratings for color, aroma, texture, and taste are slightly liked, with soft texture, also overall acceptance rated is slightly liked. Keywords : gluten free bread, mango seed flour, mocaf Abstrak Roti tawar bebas gluten tidak mengandung gluten sehingga dapat dikonsumsi oleh penderita gluten intolerance. Mocaf menjadi salah satu alternatif tepung pada roti bebas gluten yang banyak dimanfaatkan namun rendah akan kandungan protein maupun senyawa bioaktif, sehingga diperlukan penambahan tepung biji mangga arum manis. Tujuan penelitian ini untuk mengetahui pengaruh substitusi tepung biji mangga arum manis terhadap karakteristik fisikokimia dan sensoris roti tawar bebas gluten berbasis tepung mocaf serta mendapatkan roti tawar bebas gluten dengan karakteristik terbaik. Penelitian ini menggunakan Rancangan Acak Lengkap dengan perlakuan tepung mocaf dengan substitusi tepung biji mangga yang terdiri dari 5 taraf: 100:0, 90:10, 80:20, 70:30, 60:40 yang diulang sebanyak 3 kali sehingga diperoleh 15 unit percobaan. Data yang diperoleh dianalisis dengan sidik ragam dan dilanjutkan dengan Duncan’s Multiple Range Test. Hasil penelitian menunjukkan bahwa substitusi tepung biji mangga arum manis berpengaruh nyata (P<0,05%) terhadap karakteristik kimia meliputi kadar air, kadar protein, total fenol, aktivitas antioksidan, karakteristik fisik meliputi daya kembang, hardness, warna, serta karakteristik sensoris meliputi hedonik aroma, tekstur, rasa, penerimaan keseluruhan, skoring tekstur. Perlakuan terbaik pada 80% tepung mocaf dan 20% tepung biji mangga dengan kadar air 53,54%, kadar abu 1,01%, kadar protein 3,34%, total fenol 106,25 mg GAE/100g, aktivitas antioksidan 15,92%, kadar lemak 5,93%, kadar serat kasar 3,83%, kadar karbohidrat 35,15%, daya kembang 44,20%, hardness 3,61 N, berwarna gray army brown (L* 66,0; a* 5,67; b* 20,67), hedonik warna, aroma, tekstur, dan rasa agak suka, skoring tekstur empuk, serta penerimaan keseluruhan agak suka. Kata Kunci: roti bebas gluten, tepung biji mangga, tepung mocaf
Pengembangan Minuman Tradisional ‘Loloh Cemcem’ Menjadi Minuman Instan Yang Berpotensi Sebagai Pangan Fungsional Sumber Antioksidan Ni Kadek Alit Wirastuti; Gusti Ayu Kadek Diah Puspawati; Ni Luh Ari Yusasrini
Itepa : Jurnal Ilmu dan Teknologi Pangan Vol. 14 No. 3 (2025): ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2025.v14.i03.p13

Abstract

Abstract Loloh cemcem is a traditional Balinese drink made from cemcem leaves (Spondias pinnata (L.f) Kurz), commonly consumed fresh and offering health benefits. The innovation of loloh cemcem in instant powder form simplified preparation and allowed the product to be consumed over a longer period of time. However, further research was needed regarding the combination of coating agents such as maltodextrin and gum arabic, as their usage varied depending on the characteristics of each ingredient. The objective of this study was to determine the effect of the maltodextrin and gum arabic ratio on the characteristics of instant loloh cemcem powder, as well as to identify the optimal ratio of maltodextrin and gum arabic to achieve the best characteristics. The study used a completely randomized design (CRD) with maltodextrin and gum arabic ratio treatments consisting of 5 levels (5:0, 4:1, 3:2, 2:3, and 1:4), each level repeated 3 times. Data were analyzed using Analysis of Variance (ANOVA) and post-hoc tests with Duncan’s Multiple Range Test (DMRT). The analysis of loloh cemcem instant powder showed that the maltodextrin and gum arabic ratio significantly affected (P<0.05) moisture content, ash content, total phenols, antioxidant activity, encapsulation efficiency, loading capacity, and sensory acceptability. The maltodextrin and gum arabic ratio of 2:3 (P3) produced the best characteristics with moisture content of 3.70%, ash content of 1.47%, total phenols of 66.93 mg GAE/100g, antioxidant activity of 74.84%, encapsulation efficiency of 53.03%, loading capacity of 35.49%, dissolution time of 51.70 seconds, and sensory preference for color, aroma, taste, and overall acceptance with values of 5.44, 5.20, 4.96, and 5.08, respectively. Keywords: gum arabic, loloh cemcem, maltodextrin, instant powder.  Abstrak Loloh cemcem merupakan minuman tradisional khas Bali yang berbahan dasar daun cemcem (Spondias pinnata (L.f) Kurz), biasa dikonsumsi dalam bentuk segar dan memiliki manfaat Kesehatan. Inovasi loloh cemcem dalam bentuk serbuk instan dapat memberikan kemudahan dalam penyajian serta memungkinkan produk dikonsumsi dalam jangka waktu yang lebih lama. Inovasi loloh cemcem dalam bentuk serbuk instan dapat memberikan kemudahan dalam penyajian dan dapat dinikmati dalam jangka lebih lama. Namun, diperlukan kajian lebih lanjut terkait kombinasi bahan penyalut seperti maltodekstrin dan gum arab, karena penggunaannya masih bervariasi tergantung pada karakteristik masing-masing bahan. Tujuan penelitian ini yaitu mengetahui pengaruh dari rasio maltodekstrin dan gum arab terhadap karakteristik serbuk instan loloh cemcem, serta menentukan rasio maltodekstrin dan gum arab yang tepat untuk menghasilkan karakteristik terbaik. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan rasio maltodekstrin dan gum arab yang terdiri dari 5 taraf (5:0, 4:1, 3:2, 2:3, dan 1:4), setiap taraf dilakukan 3 kali pengulangan. Data dianalisis menggunakan Analysis of Variance (ANOVA) dan uji lanjut dengan Duncan’s Multiple Range Test (DMRT). Hasil analisis serbuk instan loloh cemcem menunjukkan bahwa rasio maltodekstrin dan gum arab berpengaruh nyata (P<0,05) terhadap kadar air, kadar abu, total fenol, aktivitas antioksidan, efisiensi enkapsulasi, loading capacity, dan kesukaan sensoris. Rasio maltodekstrin dan gum arab 2:3 (P3) menghasilkan karakteristik terbaik dengan kadar air 3,70%, kadar abu 1,47%, total fenol 66,93 mg GAE/100g, aktivitas antioksidan 74,84 %, efisiensi enkapsulasi 53,03%, loading capacity 35,49%, waktu larut 51,70 detik serta kesukaan sensori pada warna, aroma, rasa, dan penerimaan keseluruhan disukai dengan nilai berturut-turut 5,44; 5,20; 4,96; 5,08. Kata kunci: gum arab, loloh cemcem, maltodekstrin, serbuk instan.
Karakteristik Antioksidan Daun Pepe (Gymnema reticulatum Br.) Pada Berbagai Waktu Ekstraksi Dengan Metode Kombinasi Maserasi Dinamis dan Ultrasonikasi Gede Agung Artha Deva Jayadhi Narayana; Gusti Ayu Kadek Diah Puspawati; I Desak Putu Kartika Pratiwi
Itepa : Jurnal Ilmu dan Teknologi Pangan Vol. 14 No. 4 (2025): ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2025.v14.i04.p04

Abstract

Abstract Pepe leaf (Gymnema reticulatum Br.) is a creeping plant indigenous to India and Pakistan that typically grows in hedgerows and thickets. The leaves are traditionally consumed as an herbal beverage called "loloh" and are known to contain a variety of bioactive compounds. However, the antioxidant potential of different extraction techniques has not been thoroughly investigated. Recently, a combined extraction approach using dynamic maceration and ultrasonication has been introduced, though research on its efficiency remains limited, particularly concerning the influence of extraction time. This study aimed to evaluate how different extraction durations affect the antioxidant properties of pepe leaf extract when processed through the combined method and to determine the most effective duration for maximizing antioxidant activity. The experiment followed a Completely Randomized Design (CRD) comprising five extraction treatments: 60 minutes of dynamic maceration, 30 minutes of ultrasonication, and three time ratios of combined maceration-ultrasonication (10:10, 20:20, and 30:30 minutes). Each treatment was conducted in triplicate, yielding a total of 15 experimental units. Data analysis was carried out using ANOVA, followed by Duncan’s Multiple Range Test (DMRT) for significantly different results. Findings revealed that extraction time significantly (P<0.05) affected yield, total chlorophyll content, phenolic content, flavonoid levels, and IC50 values. The 30:30 minute combination treatment produced the extract with the most potent antioxidant activity, achieving an IC50 value of 255.82 ppm—classified as very weak—along with a yield of 34.18%, total chlorophyll of 14.26 mg/L, total phenol of 37.23 mg GAE/g, and flavonoids of 35.20 mg QE/g. Keywords: antioxidant, pepe leaves, dynamic maceration, ultrasonic, time extraction Abstrak Daun pepe (Gymnema reticulatum Br.) merupakan tanaman yang berasal dari India dan Pakistan yang hidup di belukar atau pagar dengan cara merambat. Daun ini dapat dimanfaatkan menjadi minuman tradisional (loloh) serta mengandung beberapa senyawa bioaktif, tetapi belum komprenhensip potensi antioksidan pada beberapa metode ekstraksi. Metode kombinasi antara maserasi dinamis dan ultrasonikasi telah dikembangkan, namun kajiannya terbatas dan efektivitas metode kombinasi dipengaruhi oleh variasi waktu ekstraksi yang digunakan. Tujuan penelitian ini meliputi: mengetahui pengaruh waktu ekstraksi terhadap karakteristik antioksidan ekstrak daun pepe menggunakan kombinasi metode maserasi dinamis dan ultrasonikasi, dan menentukan waktu ekstraksi yang tepat untuk menghasilkan ekstrak daun pepe dengan aktivitas antioksidan tertinggi. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan waktu ekstraksi yang terdiri dari 5 taraf, yaitu maserasi dinamis 60 menit, ultrasonikasi 30 menit, kombinasi maserasi dinamis-ultrasonikasi 10:10 menit, kombinasi maserasi dinamis-ultrasonikasi 20:20 menit, dan kombinasi maserasi dinamis-ultrasonikasi 30:30 menit. Masing- masing perlakuan diulang sebanyak tiga kali sehingga diperoleh 15 unit percobaan. Data dianalisis menggunakan sidik ragam dan perlakuan yang berpengaruh terhadap parameter uji dilanjutkan dengan Duncan Multiple Range Test (DMRT). Hasil penelitian menunjukan bahwa waktu ekstraksi pada daun pepe menggunakan metode kombinasi maserasi dan ultrasonikasi berpengaruh signifikan (P<0,05) terhadap rendemen, total klorofil, total fenol, total flavonoid, dan IC50. Metode kombinasi maserasi dan ultrasonikasi pada waktu ekstraksi 30:30 menit mampu menghasilkan ekstrak dengan aktivitas antioksidan tertinggi berdasarkan IC50 sebesar 255,82 ppm dan tergolong antioksidan sangat lemah, rendemen 34,18%, total klorofil 14,26 mg/L total fenol 37,23 mg GAE/g, dan total flavonoid 35,20 mg QE/g. Kata Kunci: antioksidan, daun pepe, maserasi dinamis, ultrasonikasi, waktu ekstraksi
Pengaruh Konsentrasi Bubuk Wortel (Daucus carota L.) Terhadap Sifat Fisik, Kimia dan Sensoris Mochi Fayza Desti Maharantata; I Nengah Kencana Putra; Gusti Ayu Kadek Diah Puspawati
Itepa : Jurnal Ilmu dan Teknologi Pangan Vol. 14 No. 4 (2025): ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2025.v14.i04.p11

Abstract

Abstract Mochi may be a conventional Japanese nourishment made from glutinous rice flour which is prevalent since of its chewy surface, the dietary substance contained in mochi is 75-90% carbohydrates so that it is wealthy in carbohydrates and moo in Β-carotene, and colors that use synthetic colors. One of the endeavors to extend the wholesome substance of Β-carotene in mochi and give common coloring is by including carrot powder which is wealthy in fiber and Β-carotene. This consider points to decide the impact of carrot powder concentration on the physical, chemical, and tangible properties of mochi and to discover out the proper concentration of carrot powder to create mochi with the most excellent characteristics. The think about utilized a Totally Randomized Plan (CRD) with a carrot powder concentration treatment comprising of 6 treatment levels: 0%, 2%, 4%, 6%, 8%, and 10% with three rehashes. Information were analyzed utilizing Examination of Fluctuation (ANOVA) when there was a critical impact (P<0.05), taken after by the Dunces Numerous Extend Test when critical impacts were found. The comes about appeared that the concentration of carrot powder had a genuine impact (P<0.05) on dampness substance, fiery remains substance, unrefined fiber substance, Β-carotene substance, color, hardness, and sensory within the shape of hedonic tests on color, taste, smell, and in general acknowledgment as well as scoring tests on color and taste. The most excellent characteristics of mochi are found within the expansion of 10% carrot powder with a dampness substance characteristic of 40.56%, Β-carotene contents of 4418.93 μg/100 g, ash contents of 2.65%, rough fiber contents of 6.70%, hardness of 0.64 N, color (L* 52.44, a* 23.67, b* 60.56) with a bronze-orange color, as well as the acknowledgment rate of panelists within the category of enjoying with a really orange color and an awfully carroty taste. In this way, the 10% concentration of carrot powder within the mochi detailing can increment the wholesome substance, particularly fiber and Β-carotene, without corrupting its tangible qualities. Keywords: Carrot powder, mochi, β-carotene Abstrak Mochi yaitu makanan tradisional khas Jepang pada bahan dasar tepung ketan yang digemari karena teksturnya yang kenyal, kandungan gizi yang ada di mochi sekitar 75-90% karbohidrat hingga kaya karbohidrat dan rendah kandungan β-karoten, serta warna yang menggunakan pewarna sintesis. Suatu upaya untuk memberi peningkatan pada kandungan gizi β-karoten pada mochi dan mamberi pewarna alami yaitu pada penambahan bubuk wortel yang kaya serat dan β-karoten. Penelitian ini mempunyai tujuannya sebagai mengetahui pengaruh konsentrasi bubuk wortel terhadap sifat fisik, kimia, dan sensoris mochi dan untuk mengetahui konsentrasi bubuk wortel yang sesuai agar menghasilkan mochi pada karakteristik terbaik. Penelitian memakai rancangan Acak Lengkap (RAL) di suatu perlakuan konsentrasi bubuk wortel yang diantaranya 6 taraf perlakuan : 0%, 2%, 4%, 6%, 8%, dan 10% pada tiga kali ulangan. Data dianalisiskan menggunakan sidik ragam apabila ada pengaruh nyata (P<0,05), dilanjutin pada uji jarak berganda Duncan. Hasil penelitian memberi petunjuk jika konsentrasi bubuk wortel mempunyai pengaruh nyata (P<0,05) pada kadar air, kadar abu, kadar serat kasar, kadar β-karoten, warna, hardnes (kekerasan), serta sensoris berupa uji hedonik pada warnanya, rasa, aroma, dan penerimaan semua serta uji skoring pada warnanya dan rasa. Karakteristik mochi terbaik ada di penambahan bubuk wortel 10% pada karakteristik kadar air 40,56%, kadar β-karoten 4418,93 µg/100 g, kadar abu 2,65%, kadar serat kasar 6,70%, hardness 0,64 N, warna (L* 52,44, a* 23,67, b* 60,56) dengan warna oranye bronze, serta tingkat penerimaan panelis pada kategori suka dengan warna sangat oranye dan rasa sangat terasa wortel. Dengan demikian, konsentrasi bubuk wortel 10% pada formulasi mochi bisa memberi peningkatan pada kandungan gizi, khususnya serat dan β-karoten, tanpa menurunkan kualitas sensorisnya. Kata Kunci: Bubuk wortel, mochi, β-karoten
Pengaruh Konsentrasi Maltodekstrin dan Glukomanan Terhadap Karakteristik Serbuk Minuman Instan Daun Jeruju (Acanthus ilicifolius L.) Ida Ayu Ambararacmi Padangratha; Gusti Ayu Kadek Diah Puspawati; I Gede Arie Mahendra Putra
Itepa : Jurnal Ilmu dan Teknologi Pangan Vol. 15 No. 2 (2026): ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2026.v15.i02.p04

Abstract

Jeruju leaves are types of mangrove plants that contain phenolic compounds and have been developed as powdered instant drink using maltodextrin encapsulant. Maltodextrin has poor viscosity after applied as encapsulant so it can be combined with encapsulants like glucomannan. The used material can affect the concentration of maltodextrin and glucomannan needed to achieve the product with best characteristics. This research aims to know the effects of maltodextrin and glucomannan concentration on the characteristics of jeruju leaves instant drink powder, and the right maltodextrin and glucomannan concentration to achieve the product with the best characteristics. This research uses Completely Randomized Design Factorial with two factors namely: 1) maltodextrin concentrations (10%; 20%) and 2) glucomannan concentrations (0%; 0.5%; 0.75%; 1%), the repetitions were done twice. The data was analyzed using an Analysis of Variance, if the treatment affects the observed variable, it will be continued with Duncan Multiple Range Test. The result shows that the interaction between maltodextrin and glucomannan had real impact on total phenolic compound, encapsulation efficiency, and antioxidant activity. Each maltodextrin and glucomannan concentration had real impact on yield, meanwhile maltodextrin concentration individually had real impact on ash content and dissolving time. The concentration of  20% maltodextrin and 0.75% glucomannan results in jeruju leaves instant drink powder with the best characteristics: yield 18.48%, water content 3.99%, ash content 1.54%, total phenolic compound 9.19 mg GAE/100g, encapsulation efficiency 84.09%, antioxidant activity 66.38%, dissolving time of 2.54 minutes, color, aroma, taste, and overall acceptance showed slightly liked score.
Co-Authors AAGN Anom Jambe Agnes Monika Gandhes Sekarjati Agnes Monika Gandhes Sekarjati Anak Agung Istri Sri Wiadnyani Anggraini, Fitri Dwi Anisa Intan Hartanti Bambang Admadi Harsojuwono Bryan Bryan Bryan Bryan Debora Prisceilla Isabella Dinda Tessa Lonika Simbolon Eazy Natasya Putri Endang Prangdimurti Enrica Balanzi, Dhenabe Fayza Desti Maharantata Felicia Chessa Pramudita Fransiska R. Zakaria Fransiska R. Zakaria Fransiska Zakaria Rungkat G.P. Ganda Putra Gede Agung Artha Deva Jayadhi Narayana Gusti Ayu Ita Purnami Hasbi Rohiqi Hidayanti Sukmaningrum I Dewa Gde Mayun Permana I Gede Arie Mahendra Putra I Gusti Ayu Ekawati I Gusti Ngurah Agung I Gusti Ngurah Bagus Pranantha Bistara K I Kadek Dwi Andi Krishna Putra I Ketut Suter I Komang Sedana Widyagana Jaya I Made Arya Bhaskara Swara I Made Askara Diputra I Made Sugitha I Nengah Kencana Putra I Putu Suparthana I Wayan Rai Widarta Ida Ayu Agung Andina Niti Saraswati Manuaba Ida Ayu Ambararacmi Padangratha Jevon Misael Gerald Masengi Joice Pratiwi Purnamasari Nababan KOMANG AYU NOCIANITRI Lewi Rensia Roulina Hutasoit Luh Putu Trisna Darmayanti Luh Putu Wrasiati Luh Yuli Tirtayani Made Yuni Cahya Ningrum Maria Reynadia Binvenianinda Harsitaning Adi Michelle Olivia Isabella Muhammad Eriansyah Al-Hakim N. M. Yusa N.L Ari Yusasrini Nengah Sri Surianti Ni Kadek Alit Wirastuti Ni Komang Ayu Nila Ratna Ni Komang Legaliang Aribaten Ni Komang Trisna Rahayu Ni Luh Ari Yusasrini Ni Luh Ari Yusasrini Ni Luh Chandra Pratiwi Ni Luh Gde Amritasya Mutiara Ni Luh Ketut Ayu Gayatri Pradnya Andini Ni Made Indri Hapsari Arihantana Ni Made Indri Hapsari Arihantana Ni Made Yusa Ni Putu Dewi Kusuma Wardani Ni Putu Intariani Ni Putu Kharismawati Ni Wayan Wisaniyasa Putu Ari Sandhi Wipradnyadewi Putu Ayu Gaudiya Waisnawi Putu Ayu Nadyasari Putri Hidayat Putu Julyantika Nica Dewi Putu Timur Ina Qoriatul Hafifa Ria Armunanto Ridwan Thahir Ridwan Thahir Royulinar Eksanty Khayrany Sinaga Sang Made Adi Mahendra Sri Mulyani Suismono Suismono Suismono, Suismono Supriyadi Supriyadi Tika Martina Br Sinaga Yustika Ayu Tri Wahyuni Yustika Ayu Tri Wahyuni Yustina Andini Yustinus Marsono