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G.P. Ganda Putra
Fakultas Teknologi Pertanian Universitas Udayana, Denpasar
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Education Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Social Sciences

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The PENGARUH KONSENTRASI KARAGENAN DAN SUHU PEMANASAN TERHADAP KARAKTERISTIK DAN ANTIOKSIDAN JELLY DRINK DAUN PEPAYA Ni Made Ria Oka; Gusti Putu Ganda Putra; Nengah Kencana Putra
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 7 No 2 (2020): Scientific Journal of Food Technology (September)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MITP.2020.v07.i02.p02

Abstract

Papaya leaf is one part of the papaya plant, which has benefits as an antioxidant. Development of papaya leaves into jelly drink products is expected to make it easier for people to enjoy drinks from papaya leaves and get health benefits. This study aims to determine the effect of carrageenan concentration and heating temperature on the characteristics and antioxidant activity of papaya leaf jelly drink, obtain the best carrageenan concentration and heating temperature to produce papaya leaf jelly drink, and obtain the stability of papaya leaf jelly drink to temperature during storage. This research used a factorial randomized block design. The first factor was carrageenan concentration consisting of three levels: 0.2; 0,4 and 0.6%. The second factor was the heating temperature, which consisted of three levels: 75 ± 2oC, 85 ± 2oC, and 95 ± 2oC. The results showed that the concentration of carrageenan affected viscosity, brightness (L*), redness (a*), and yellowish level (b*) of papaya leaf jelly drink. The heating temperature affected the total phenol and antioxidant capacity of papaya leaf jelly drinks. The interaction of carrageenan concentration and heating temperature affected the color, texture, and overall acceptance of papaya leaf jelly drinks. The treatment did not affect the taste of the papaya leaf jelly drink. Carrageenan concentration of 0.2% and temperature of 75 ± 2oC produced the best papaya leaf jelly drink with the following characteristics: 9000 cps viscosity, brightness level (L*) 20.30, redness level (a*) 9.73, levels yellowish (b*) 8.48, total phenol 7.12 mg/100g, antioxidant capacity 401.24 mg GAEAC/L, taste 2.4 (rather dislike), color 3.2 (normal), texture 3.2 (ordinary), and overall acceptance 2.9 (ordinary). The best storage temperature to maintain the stability of syneresis, total phenol, and antioxidant capacity of papaya leaf jelly drink was 10oC.
PENGARUH PENAMBAHAN RAGI ROTI DAN WAKTU FERMENTASI TERHADAP KARAKTERISTIK CUKA DARI NIRA LONTAR (Borassus flabellifer Linn) Antonius Solo; G.P. Ganda Putra; I Putu Suparthana
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 6 No 1 (2019): Scientific Journal of Food Technology (March)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Indonesia's natural resources are rich in biodiversity which is a very prospective potential to bedeveloped. One of them is palm tree. The main result of palm tree was sap. Palm sap can be processedinto sugar or vinegar. This study aims to know the effect of addition of bread yeast and fermentationtime on the characteristics of vinegar, determine the best treatment of adding bread yeast and fermentation time to produce vinegar from sap palm (Borassus flabellifer Linn), and to know the stabilityof vinegar products for storage temperature. The experimental design used was factorial CompletelyRandomized Design with 2 factors, namely the addition of bread yeast (0%, 1%, 2%, 3%, 4% and 5%)and fermentation time (0, 10, 15, 20, 25 and 30 days). The data obtained were analyzed by ANOVA andif the treatment had a significant effect it was followed by the Duncan test. The results showed that (1)the treatment of adding bread yeast had an effect on acetate levels, alcohol content, total soluble solidsand pH; but does not affect total sugar; fermentation time affects the level of acetic acid, total sugar,alcohol content, total soluble solids and pH; while the interaction between treatments has an effect ontotal soluble solids and pH, but does not affect acetic acid levels, total sugar and alcohol content onvinegar from fermented of palm sap, (2) treatment of addition of 5% bread yeast with 30 daysfermentation time was the best treatment for producing vinegar, with characteristics of acetic acid levelof 2.72% v / v, total sugar 0.03%, alcohol content 0.68% and total soluble solids 2.60 °Brix; (3) thestability of vinegar products produced at various storage temperatures an affects the levels of aceticacid and total soluble solids.
Komposisi Kimia Minyak Atsiri Bunga Kamboja Cendana (plumeria alba) Pada Perlakuan Lama Distilasi Ni Made Wartini; Gusti Putu Ganda Putra; Putu Timur Ina
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 1, No. 1, 2014
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Bunga kamboja cendana merupakan salah satu jenis bunga kamboja yang paling disukai di Bali karena aromanya lebih harum dibanding jenis kamboja yang lain. Biasanya bunga kamboja cendana digunakan sebagai pengharum ruangan dan untuk kelengkapan upacara di Bali. Aroma harum bunga kamboja cendana disebabkan kandungan minyak atsiri di dalamnya yang dapat diekstrak dari bunga dengan proses distilasi.Telah dilakukan penelitian mengenai pengaruh lama distilasi terhadap komposisi minyak atsiri bunga kamboja cendana. Tujuan penelitian ini adalah untuk mengetahui perbedaan komposisi minyak atsiri bunga kamboja cendana yang dihasilkan dari proses distilasi pada lama proses yang berbeda. Bunga kamboja cendana segar diiris, selanjutnya didistilasi dengan metode distilasi uap air. Distilasi dilakukan pada lama proses 1, 2, 3, 4, 5 dan 6 jam. Minyak atsiri yang dihasilkan selanjutnya dianalisis dengan GC-MS. Hasil analisis menunjukkan bahwa minyak atsiri bunga kamboja cendana yang dihasilkan pada lama distilasi berbeda mempunyai komposisi senyawa yang berbeda. Senyawa penyusun minyak atsiri bunga kamboja cendana yang dihasilkan dari proses distilasi dengan lama proses berbeda, mempunyai persentase relatif yang bervariasi. Namun sebagian besar tersusun dari jenis senyawa yang sama yang tergolong dalam senyawa alkana, alkena, alkohol dan aldehid. Lima senyawa utama yang merupakan penyusun terbesar minyak atsiri kamboja cendana yaitu nonadecana (4,87 – 7,71%), patchouli alkohol (4,87 - 15,23%), octadecenal (2,82 – 15,93%), octadecana (6,35 – 6,39%) dan eicosane sebesar 6,35- 19, 39%.Kata kunci : bunga kamboja cendana , Plumeria alba, essential oil ,distillation time
Karakteristik Cuka Makan dari Cairan Pulpa Hasil Samping Fermentasi Biji Kakao pada Penambahan Gula dan Garam NiMade Wartini; Luh Putu Wrasiati; Gusti Putu Ganda-Putra
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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Abstract

The purpose of this research were (1) to study the effect time of fermentation naturally inaerobic conditions on content of acetic acid of watery sweating (2) to examine the effect ofadding sugar and salt to the characteristics of the cacao vinegar produced from distillate aceticacid, and (3) to obtain conditions of the process of making cacao vinegar from distilled liquidfrom watery sweating of cocoa beans.Fermentation treatment consists of 6 levels ie 0, 5, 10, 15,20, and 25 days. Fermentation is done naturally in aerobic conditions at room temperature.Aerobic conditions was made with the use of the aerator. Liquid pulp fermented acetic acidlevels observed every 5 days to establish the optimal fermentation. Pulp fermented liquids thatproduce optimal levels of acetic acid distilled vinegar and then made into a cacao vinegar withthe addition of sugar (0.00; 0.05; 0.10 ;, 0.15; and 0.20%) and salt (0, 00; 0.10; 0.15; 0.20; and0.25%).The results showed that the fermentation time for 15 days is optimal fermentation timebecause it can increase the content of acetic acid on the watery sweating (2.65% acetic acid).Best cacao vinegar obtained from treatment of the addition of sugar 0.15% and 0.20% salt. Itscharacteristics as follows : content of acetic acid, pH, total dissolved solids, sugar, and salt were1.24%, 2.71, 3.95%, 0 ,15%, and 0.19%, respectively, hedonic of flavor and aroma were 5.8 and5.3 (rather like to like), respectively.
Chemical Composition of Essential Oil of Cendana Frangipani Flower (Plumeria alba) With Re-Extraction Using Ethanol Solvents Ni Made Wartini; GP Ganda Putra; Putu Timur Ina
Agroindustrial Journal Vol 3, No 2 (2014)
Publisher : APTA and DTIP FTP UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (288.666 KB) | DOI: 10.22146/aij.v3i2.25032

Abstract

One potential source of essential oils in Bali which has not been developed is from cendana frangipani flower. Cendana frangipani flower has a very distinctive scent and very popular in Bali, it has an important function in the local culture, used as fragrances, incense (prayer facilities especially in Bali), and as an air freshener aromatherapy in the spa industry. The fragrance is typical due to their volatile oil which content in the cendana frangipani flower. The quality produced of essential oils are determined by their chemical composition of the extraction process. Previous research indicates that the good quality of frangipani immature essential oil extractedthrough the extraction process using hexane resulting in concrete form which still has the solvent aroma, semi-solid consistency and dark yellow. Therefore, it is necessary tomodifythe process by changing the concrete into the absolute product by re- extraction using ethanol.The purpose of this study was to determine the differences in chemical composition of essential oils of cendana frangipani flowers resulting from the re-extraction by using a particular comparison between ethanol and concrete. Fresh cendana frangipani flowers were sliced and then extracted with n-hexane in a Soxhlet extractor toproduce concrete volatile oil. The concrete was further re-extracted using absolute ethanol to produce essential oil with a concrete and ethanol comparison treatment consisting of 1:4, 1:6, 1:8, and 1:10. Absolute essential oil were then analyzed by GC-MS. The analysis showed that the absolute cendana frangipani flower essential oil produced by different treatment has a different compounds composition and relative percentages varied. The chemical composition of cendana frangipani absolute essential oils was classified as alcohols, terpenes, ketones, esters, and acid with the concentration from 2.65 to 24.77%;0.34 to 1.35%; 0 to 1.38 %; 13.38 to 24.23% and from 22.74 to 58.15% respectively.
Production and added value of waste cooking oil product derivatives in the Bali Province Dewa Ayu Anom Yuarini; Ganda Putra; AAPA Suryawan Wiranatha; Luh Putu Wrasiati
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 4, No 1 (2021)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2021.004.01.8

Abstract

Waste cooking oil or waste cooking oil (WCO) is the remaining oil (or by-products) produced during food frying. In 2019, the cooking oil consumption in Bali Province was 4,735,057 L/month and the WCO produced was estimated about 3,314,540 L/month. The Government of Bali plans to manage WCO in an integrated manner WCO in an integrated manner by processing it as derivative products with economic value. The study  aimed to transform WCO into high-value added products (i.e. aromatherapy candles, liquid soap, and biodiesel), and to analyze their economy valued added. The Hayami method was used to determine the economyvalue added  of each product. The results showed that WCO was most widely used in producing biodiesel (84%), candle (17%), and liquid soap (10%). Based on the Hayami method, the added value from candle products was IDR. 4,838 / kg (or added value ratio of 9.68%),  was classified as a low added product. The added value of liquid soap was IDR 8,495/kg (or added value ratio of 47.38%), classified as a high added value product.  While,  biodiesel products generating the added value of IDR 2,363/kg (or added value ratio of 25.57%), classified as a  medium added value product.
KARAKTERISTIK EKSTRAK KULIT BUAH MANGGIS (Garcinia mangostana L.) DAN BUNGA ROSELLA (Hibiscus sabdariffa Linn) SEBAGAI BAHAN PANGAN FUNGSIONAL PADA VARIASI JENIS PELARUT DAN SUHU EKSTRAKSI I Made Kartana; Luh Putu Wrasiati; Gusti Putu Ganda Putra
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 9 No 2 (2022): Scientific Journal of Food Technology (September)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MITP.2022.v09.i02.p91

Abstract

Mangosteen pericarp and rosella flower can be used as a functional food. The aims of this study were to determine the effect of solvent type and extraction temperature on the characteristics of the powder extract of mangosteen pericarp and rosella flower, determine the type of solvent and extraction temperature that can produce the best characteristics of the powder extract of mangosteen pericarp and rosella flower, and to know the compounds which contain on the characteristics of the powder extract of mangosteen pericarp and rosella flower. The experiments were a factorial experiment with two factors which were designed with a randomized block design. The first factor is the type of solvent which consists of ethanol 96%, acetic acid, ethanol 96%:acetic acid (1:1), ethanol 96%:asam asetat (2:1). Second factor is extraction temperature which consists of room temperature, the temperature of 40 ± 2oC, 50 ± 2oC, 60 ± 2oC with maceration time is 2 hours. The results showed that the solvent of ethanol 96% 1:1 acetic acid at room temperature and the interactions have a significant effect on the yield, total phenol, and antioxidant capacity. In the analysis of total anthocyanin only the solvent type and the extraction temperature had a significant effect, meanwhile, both interactions didn’t affect anything. Ethanol 96% 1:1 acetic acid at room temperature produced the best characteristics of the powder extract of mangosteen pericarp and rosella flower with yield characteristic 20,32±0,26a%, total phenol 9,5903±0,05 mg GAE/100g, antioxidant capacity 47,6796±1,49 mg GAE/100g, dan total anthocyanin 11,10 %. Meanwhile, the types of chemical compounds analyzed with the GC-MS method on the powder extract of mangosteen pericarp and rosella flower are metiletilasetat, dihidropiran, karbonilklorida, 2- propanal, 2-furanon, tetrahidrotiazol, lakton, pentadesil ester.
PENGARUH RASIO BUBUK KOPI DENGAN AIR DAN SUHU PADA METODE COLD BREW TERHADAP KARAKTERISTIK MINUMAN KOPI ARABIKA Tia Larasati; Gusti Putu Ganda Putra; Lutfi Suhendra
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 10 No 1 (2023): Scientific Journal of Food Technology (Maret)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MITP.2023.v10.i01.p24

Abstract

Cold brew coffee drinks are prepared at low temperatures for a longer time than traditional hot extraction methods and extraction times range from 8-24 hours. This study aims to determine the effect of the ratio of coffee grounds to water and temperature in the cold brew method on the characteristics of arabica coffee drinks, determine the right combination of treatments, and determine the stability of caffeine levels, pH, total phenol and taste in arabica coffee drinks. This research consists of two stages, namely Stage 1 determining the ratio of coffee grounds to water and temperature using the cold brew method. Phase 1 research used a Randomized Block Design. The independent variables used are two factors, namely factor A consisting of 3 levels, namely the ratio of coffee powder to water 1:10, 1:15, and 1:20. Factor B is immersion in cold water at 5OC, 15OC, and 25OC. The study was repeated 2 times to obtain 18 experimental units. The parameters observed in the first stage of the study were the pH value, total phenol, and caffeine content as well as the characteristics of aroma, taste, acidity, body, and aftertaste. Determination of the best treatment is done by sensory test using panelists (limited taster). Phase 2 research is the stability test of the best Arabica coffee drink during storage. The design used is a simple correlation analysis, to determine the relationship between storage time and the stability of Arabica coffee drinks, for 7 days with a storage temperature of 5OC. The results of this study showed that the ratio of coffee powder to water and soaking temperature significantly affected the chemical characteristics of pH, total phenol, and caffeine content as well as the characteristics of aroma, taste, acidity, body, and aftertaste in Arabica coffee drinks. The best Arabica coffee drink with the cold brew method got the highest score of 7,15, in the treatment of the ratio of coffee powder to water 1:10 and a temperature of 25OC. With chemical characteristics pH 5,08, total phenol 2,128 g GAE/100ml and caffeine content 128,207 mg/100ml and taste characteristics on aroma preference an average score of 8, taste preference average score of 7,5, acidity preference average score an average of 4,5, an average score of 8 for body preference and an average aftertaste score of 7,75. The stability of Arabica coffee drinks using the cold brew method at a storage temperature of 5OC revealed a negative correlation between storage time and the stability of the chemical characteristics of pH value, total phenol and caffeine content, and taste characteristics, except for taste preferences where the resulting correlation was positive correlation.
Pengaruh Penambahan Bubuk Kakao (Theobroma Cacao L.) dan Suhu Pemanasan terhadap Karakteristik Krim Bodi Scrub I Gede Oka Harta Adinata; Sri Mulyani; Gusti Putu Ganda Putra
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol. 3 No. 2 (2018): Oktober
Publisher : Fakultas Teknologi Pertanian, Universitas Udayana Gedung GA, Fakultas Teknologi Pertanian, Universitas Udayana Jl. Raya Bukit Jimbaran, Jimbaran, Kuta Selatan, Bali Telp/Fax: (0361) 701801

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2018.v03.i02.p06

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan bubuk kakao dan suhu pemanasan terhadap karakteristik produk krim bodi scrub, serta menentukan persentase penambahan bubuk kakao dan suhu pemanasan yang terbaik untuk menghasilkan produk krim bodi scrub. Penelitian ini menggunakan Rancangan Acak Kelompok Faktorial (RAKF) dua faktor dengan faktor pertama ialah persentase penambahan bubuk kakao dan faktor kedua ialah suhu pemanasan. Persentase penambahan bubuk kakao terdiri dari 5 taraf yaitu P0 (0%), P1 (3%), P2 (6%), P3 (9%), P4 (12%) serta variasi suhu pemanasan terdiri dari 2 taraf yaitu T1 (65oC) dan T2 (75oC). Dari sepuluh kombinasi perlakuan dikelompokkan menjadi 2, sehingga diperoleh 20 unit percobaan. Data dianalisis menggunakan One Way Anova. Apabila terdapat pengaruh perlakuan terhadap parameter yang diamati, dilanjutkan dengan uji Duncan. Hasil penelitian menunjukkan perlakuan yang menghasilkan krim bodi scrub terbaik ialah penambahan bubuk kakao 9% dan suhu pemanasan 65oC dengan karakteristik: viskositas 19.625 cp, diameter daya sebar 5,00 cm, rasio pemisahan krim F=1, pH 6,52, dan kandungan senyawa fenolik 15,21 mg GAE/g
Application of QFD in Service Quality Improvement: The Case of Pasar Malam Batubulan Services Yuarini, Dewa Ayu Anom; Putra, G.P. Ganda; Wrasiati, Luh Putu; Wardana, Gede Wahyu; Putra, I Gede Arie Mahendra; Fajarini, Luh Dian Rna
Agrisocionomics: Jurnal Sosial Ekonomi Pertanian Vol 10, No 1 (2026): Maret 2026
Publisher : Faculty of Animal and Agricultural Science, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/agrisocionomics.v10i1.26697

Abstract

Dewi Sri Market, located at Batubulan Terminal, Sukawati District, Gianyar, Bali, is one of the island’s tourist destinations, offering a unique shopping experience with diverse culinary choices, performances, clothing, and entertainment for children, commonly known as Pasar Malam Batubulan. This study aims to identify the attributes considered important by the public regarding Pasar Malam Batubulan, measure the levels of importance and satisfaction related to service quality, and formulate strategies to improve service quality. The analysis employs Quality Function Deployment (QFD), with variables derived from the five service quality dimensions: tangibles, reliability, responsiveness, assurance, and empathy. Based on the QFD analysis, the attribute with the highest importance value was the tangibles dimension, specifically toilet facilities (4.83), followed by vendor politeness (4.82), cleanliness and comfort of the market area (4.80), vendor friendliness (4.80), parking availability (4.79), and lighting quality (4.78). Other attributes that were rated highly included vendor product knowledge (4.68), service responsiveness (4.66), price-to-portion fairness (4.66), and market layout (4.64). However, satisfaction scores revealed a considerable gap, with salesperson friendliness receiving the highest score (4.05) and toilet facilities scoring the lowest (3.42), highlighting critical gaps in service quality. Based on respondent characteristics, the recommended strategies include introducing digital payment systems such as QRIS or digital wallets. Sustained capacity building for merchants, along with regular evaluations, is considered essential to measure the long-term impact of these initiatives and to assess their readiness for digital transformation. These findings underscore that enhancing basic facilities and adopting digital payment systems are strategic measures to improve customer satisfaction and align traditional markets with the evolving demands of the digital era.
Co-Authors A. Harijono Anak Agung Made Dewi Anggreni Anak Agung Putu Agung Suryawan Wiranatha Anak Agung Sagung Inten Mahasari Putri Anak Agung Sagung Mirah Mahadewi Anggreni, Ni Made Dian Antonius Solo Aulanni'am, Aulanni'am Bambang Kartika DEWA AYU ANOM YUARINI Diana Puspitaningtyas Dimas Anggi Ananta Enjelitha Girsang Esra Palenta Sinaga Fajarini, Luh Dian Rna Gede Agus Ariefta Gek Ulan Sukma Gusti Ayu Kadek Diah Puspawati Gusti Putu Agus Darmataba I Dewa Putu Rega Elyana I Gede Arie Mahendra Putra I Gede Krisna Putra Pratama I Gede Oka Harta Adinata I Gede Rusli Supariatna I Gst. Ayu Ananda Dama Sastri I Gusti Ayu Agung Putri Utami I Gusti Ayu Ekawati I Gusti Ayu Krisna Dewi I Gusti Ayu Lani Triani I Gusti Ayu Meia Dewi I Kadek Aditya Wirajaya I Kadek Widhiana Putra I Ketut Dio Prasetya I Made Anom Sutrisna Wijaya I Made Kartana I Made Mas Oka Hendrawan I Nengah Kencana Putra I Putu Lingsan Pratyaksa I Putu Suparthana I Wayan Adi Wagestu I Wayan Arnata I Wayan Eko Fridayana I Wayan Ferry Artha Yoga I Wayan Gde Angga Prasetya I.W.G.S. Yoga Ida Bagus Gede Awidyanata Ida Bagus Wayan Gunam Kadek Mei Ahadianti Komang Aris Bintang Permana Lianatus Sholeha Livia Pratiwi Luh Putu Ayu Sumantining Luh Putu Trisna Darmayanti Luh Putu Wrasiati Lutfi Suhendra Misbach Baihaqi Zen Ni Kadek Wiji Astuti Ni Kadek Yeni Dwipayanti Ni Made Mega Suasti Rahayu Ni Made Ria Oka Ni Made Wartini Ni Nyoman Desi Trisna Dewi Ni Putu Suwariani Ni Wayan Sukmayanti Ni Wayan Titin Kartika Sari NiMade Wartini Novi Dwiningrum NYOMAN SEMADI ANTARA Praycelia Marissa Miranda Putu Agung Sujud Rama Krishna Putu Agus Nadiarta Putu Ayu Sucitawati Putu Mutia Septiyaningsih Putu Timur Ina Putu Widya Sena Repika Sepitri Br Barus Reren Rahmadhani Sadyasmara, Cokorda Anom Bayu Sri Kumalaningsih Sri Mulyani Sutardi Sutardi Tia Larasati Tri Susanto W. Angga Pranayasa Wardana, Gede Wahyu Yudisthira Dharma Bhusana Dasa