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All Journal Jurnal Kimia (Journal of Chemistry) Buletin Udayana Mengabdi Majalah Ilmiah Peternakan Jurnal Peternakan Tropika Bumi Lestari Jurnal Sain Peternakan Indonesia Animal Production : Indonesian Journal of Animal Production Jurnal Biologi Tropis Jurnal Gema Ngabdi Jurnal SIAR ILMUWAN TANI Jurnal Pepadu
I Nyoman Sumerta Miwada
Fakultas Peternakan, Universitas Udayana
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Immunology & microbiology Social Sciences Veterinary

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STUDI KIMIA FISIK DAGING AYAM YANG DIPASARKAN DI BEBERAPA PASAR DI KOTA DENPASAR Astika I W. H.; I N. S. Miwada; S. A. Lindawati
Jurnal Peternakan Tropika Vol 5 No 2 (2017)
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Abstract

The purpose of this research is to analyze the quality of the chicken meats that are sold in some markets in Denpasar. The research was conducted over 3 months from September to November 2016. The research used Randomized block design (RBD) with 4 treatments and 4 times replications. The research used market as the treatment, Badung market is used as treatment B, Kreneng market as treatment K, Sanglah market as treatment S, Pemedilan market as treatment P. Chicken meats used in this research are the chests, which are collected from some traders in some markets in Denpasar city. Variable observed in this research include two aspects. Descriptive aspect is directly monitored in the process of physical pollution of chicken meat in the cutting process from beginning to end. Quantitative aspects include the value of pH , water holding capacity, cooking loss, and protein contents.The result showed that acidity/pH, water holding capacity, cooking loss and protein contents of meat were distributed at market samples (all treatments) were not significantly (P>0,05), normally and savety. Acidity/pH of meat at all treatments (S, K, B, dan P) had value 5.75, 6.02, 6.01, 6.03 respectively. Water holding capacity of meat were 15.81 % (S), 15.88 % (K), 13.46 % (B), 15.00 % (P). Cooking loss of meat on each treatments were 25.82 % (S), 25.50 % (K), 24.26 % (B), 25.46 % (P). The protein contents of meat were 19.76 %, 20.15 %, 20.43 %, 19.99 % for treatments S, K, B, and P respectively. It was concluded that chicken meat were distribute on several market in Denpasar city had physical chemistry quality on broad of normally and savety for consumtion. Key words : chicken meat, physical chemistry quality, market
PENGARUH LAMA PERENDAMAN DAGING SAPI BALI DENGAN LARUTAN FERMENTASI SELADA (Lactuca sativa) TERHADAP KUALITAS FISIK DAN TOTAL BAKTERI ASAM LAKTAT Panjaitan K. S. S.; S. A. Lindawati; I N. S. Miwada
Jurnal Peternakan Tropika Vol 10 No 1 (2022): Vol. 10 No. 1 Tahun 2022
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Abstract

Daging merupakan bahan pangan asal hewani yang mudah mengalami kerusakan oleh karena aktivitas mikroorganisme perusak pangan. Larutan fermentasi selada (Lactuca sativa) merupakan salah satu alternatif pengawet alami karena terdapat bakteri asam laktat didalamnya. Penelitian ini bertujuan untuk mengetahui lama perendaman daging sapi bali dengan larutan fermentasi selada (Lactuca sativa) berpengaruh terhadap kualitas fisik dan total bakteri asam laktat. Penelitian ini dilaksanakan pada bulan April sampai dengan Juni 2021 di Laboratorium Teknologi Hasil Ternak dan Mikrobiologi Fakultas Peternakan Universitas Udayana. Rancangan yang digunakan pada penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan empat perlakuan dan empat ulangan. Keempat perlakuan tersebut yaitu: tanpa perendaman dengan larutan fermentasi selada (P0), perendaman dengan larutan fermentasi selada selama 30 menit (P1), perendaman dengan larutan fermentasi selada selama 60 menit (P2), dan perendaman dengan larutan fermentasi selada selama 90 menit (P3). Variabel yang diamati adalah kualitas fisik berupa pH, daya ikat air, susut masak, susut mentah, warna serta total bakteri asam laktat. Hasil penelitian menunjukkan bahwa lama perendaman daging sapi dengan larutan fermentasi selada diperoleh nilai pH 5,95-5,97; daya ikat air 25,11% - 26,15%; susut masak 42,06% - 40,74%; susut mentah 9,29% - 8,12%; warna 4,25% - 5,25%; bakteri asam laktat 3,8 x 105 – 2,7 x 105 CFU/g. Berdasarkan hasil penelitian dapat disimpulkan bahwa lama perendaman 30, 60, dan 90 menit daging sapi bali dengan larutan fermentasi selada (Lactuca sativa) tidak mempengaruhi nilai pH, daya ikat air, susut masak, susut mentah, warna dan total bakteri asam laktat, tetapi berpengaruh terhadap susut mentah daging dan lama perendaman 60 menit daging sapi bali dengan larutan fermentasi selada (Lactuca sativa) memiliki kualitas fisik yang baik. Kata kunci : Daging sapi, fermentasi selada, kualitas fisik, total bakteri asam laktat
Evaluasi Penggunaan Asap Cair pada Bakso Sapi Melalui Pendekatan Indikator Hedonik Silaban M.; I N.S Miwada; S. A Lindawati
Jurnal Peternakan Tropika Vol 6 No 3 (2018)
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Abstract

This study aims to determine the concentration of liquid smoke that is appropriate to be used in the manufacture of beef meatballs which taste smoke by identifying the response of panelists to smoke meatballs. This research was conducted at the Animal Husbandry and Microbiology Technology Laboratory, Faculty of Animal Husbandry, Udayana University located at Jalan P.B Sudirman, Denpasar. This study lasted for two months. The beef meatballs used in this study were obtained from PT. The smell of Rasaprima Ambassadors located on Jalan By Pass Ngurah Rai No. 555x, Denpasar, Bali, Indonesia, amounting to 1 kg. Liquid smoke that is used is special liquid smoke from food obtained from distillation or condensation of coconut shell steam. This liquid smoke is obtained from liquid smoke companies located in Jember, East Java. The study design used a simple randomized complete design (RAL) with five treatments which included P1 (concentration of liquid smoke 0%), P2 (concentration of liquid smoke 0.5%), P3 (concentration of liquid smoke 1.0%), P4 (concentration liquid smoke 1.5%), and P5 (concentration of liquid smoke 2.0%). The variables observed in this study include the value of organoleptic test. Data analysis in this study used Non-Parametric analysis (Kruskal-Wallis), if there were significant differences between treatments (P <0.05), then continued with the Mann Whitney Test with the help of SPSS 16.0 program. The results of the evaluation of the use of liquid smoke in beef meatballs through this hedonic indicator approach showed a significant effect (P <0.05) on the variable of aroma compared to other variables such as color, texture, flavor, and overall acceptance. Based on the results of this study it can be concluded that the concentration of liquid smoke is 0.5% and 1.5% which is most acceptable to the panelist senses to changes in the concentration of liquid smoke. Keywords: Liquid Smoke, Concentration, Beef Meatballs, Panelists
Hubungan Tingkat Pengetahuan dan Sikap dengan Penerapan Manajemen Pemotongan Ayam dalam Menghasilkan Mutu Daging ASUH di Bali Dorothy Y. N. S.; N. W. T. Inggriati; I N. S. Miwada
Jurnal Peternakan Tropika Vol 6 No 3 (2018)
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Abstract

Research objectives were to know knowledge level and attidue of slaughtering chicken entrepreneur in the application of producing safe, healthy, fixed and “halal” meat in Bali. This study was conducted in two district, namely: city of Denpasar (UD. Budijaya), district of Tabanan (UD. Rasmin Indah and PT. Ciomas Adi Satwa), which lasts 3 months, start from May until July 2018. Selection of research locations using Purposive Sampling method and the determination of respondents was taken by census. Respondents from this study amounted 30 person, owners and the labour of chicken slaughterhouse (RPA). The data used in this study is the primary data and secondary data. The primary data obtain form the direct interview and observation while secondary data obtained from note in the Animal Husbandry and Animal Health Service of Bali province. The analysis used is qualitative descriptive analysis and spearmen level correlation test. The results of this study indicate that the level of knowledge is a high and attitudes are very positive while the application is excellent. Factors related to the application of chicken entrepreneurs as like as age has unreal relationship (p>0,10), the level of education has unreal relationship (p>0,10) with implementation with chicken entrepreneurs in Bali and the level of knowledge has a real relationship (p<0,10) with implementation of chicken entrepreneurs in Bali, as well as on the attidue of having a real relationship (p<0,10). The conclusion of this study shows that the level of knowledge is in the high category, attitudes are categorized as very positive, the application is in the very good category, and the level of knowledge and attitudes are significantly positive with the application of chicken slaughter management in producing ASUH chicken meat in Bali. Keywords: chicken slaughterhouse (RPA), the application of management.
KARAKTERISTIK KIMIA OLAHAN DAGING BABI SUI WU’U YANG DIAWETKAN DENGAN TAMBAHAN TEPUNG JAGUNG PADA KONSENTRASI BERBEDA Maharani N K.D.; I N. S. Miwada; S. A. Lindawati
Jurnal Peternakan Tropika Vol 9 No 2 (2021): Vol. 9 No. 2 Tahun 2021
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Abstract

This study aims to find out the chemical characteristics of processed sui wu'u pork preserved with addition of corn flour in different concentrations. This research was conducted at the Laboratory of Animal Product Technology & Microbiology and Laboratory of Animal Nutrition and Feed Faculty of Animal Husbandry Udayana University in September-November 2020. This study used a Completely Randomized Design (CRD) with three treatments and five replications. The three treatments: landrace pork which was preserved with the addition of 0.5 kg of corn flour (P1), landrace pork which was preserved with the addition of 1 kg of corn flour (P2), landrace pork which was preserved with the addition of 1 kg of corn flour 1.5 kg (P3). The research data were analyzed using variance (anova) and if the treatment had a significant effect, it was continued with Duncan test. The variables observed were moisture content, protein content, fat content, and ash content. The results of the chemical test of landrace pork preserved by traditional preservation of sui wu’u with the addition of different corn flour showed no significant differences, with the average moisture content (P1: 59.79%, P2: 54.99%, P3: 51.20%), protein content (P1: 19.69% P2: 22.07%, P3: 26.30%), fat content (P1: 13.37%, P2: 15.49%, P3: 17.02%), and ash content (P1: 2.63%, P2: 2.19%, P3: 2.55%). Based on the results of this study it can be concluded that the addition of different corn flour has no significant effect on the chemical quality of landrace pork so that in this study the effectiveness of using corn flour was sufficient in the P1 treatment with the addition of 0.5 kg in the sui wu'u preservation method. Key words: chemical characteristics, pork, Sui wu’u, corn flour
THE EFFECT OF SOUR SOY MILK AND FERMENTED CASSAVA TAPEADDED TO DRINKING WATER TOWARDPRODUCTION AND QUALITY OF CHICKEN MEAT I. A. Okarini; G. A. M. K. Dewi; I G. N. G. Bidura; S. A Lindawati; I N.S Miwada
Jurnal Peternakan Tropika Vol 8 No 1 (2020): Issue 8 No. 1 (2020)
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Abstract

Now there are many opportunities in the development of production and accompanied by an increase in the quality of broiler chicken meat carcasses through biotechnology engineering, namely the use of Lactic Acid Bacteria (LAB) as probiotics, sourced from a result of fermentation traditional cassava tape and sour soy milk.Completely randomized design (CRD) were used which consisted of six treatments and four replicates. Each replicate consist of five chickens. The chicken was raised for 5 weeks and then slaughtering was done two times or two chickens in each replicate, so we had 48 sample to be analyzed. The treatments are as follow: drinking water not added probiotic as control (A); 1% of cassava tape in 1 liter water (B); 2% of cassava tape in 1 liter water (C); 1% of sour soymilk in 1 liter water (D); 2% of sour soymilk in 1 liter water (E); 1% of cassava tape + 1% sour soymilk in 1 liter water (F). The experimental commercial diets for starter phase (aged 1-3 weeks) was given councentrate type CP 511 and CP 512 for finisher phase (aged 3-5 weeks). The experiment started used the chicken aged 1 week with average weight of 174 – 181 g/birds. In conclusion of the research, had potential benefits improved for carcass production and quality broiler chicken meat, showed that increase of total protein serum, hight density lipoprotein (HDL) and also increasing organoleptic characteristic, also effect significantly decrease of total cholesterol and low density lipoprotein (LDL). It was sugested consumed the broiler chicken carcass meat to improved safety and healthy consumers. Keywords: LAB probiotic; sour soy milk;cassava tape; production;quality; chicken meat
EFEKTIVITAS EDIBLE COATING DARI GELATIN KULIT CEKER PADA BAKSO AYAM SELAMA PENYIMPANAN SARI S. T.; I N. S. MIWADA; M. HARTAWAN
Jurnal Peternakan Tropika Vol 3 No 2 (2015): E-Journal Peternakan Tropika Vol 3 No 2
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Abstract

Penelitian ini bertujuan untuk mempelajari efektivitas edible coating dari gelatin kulit cekerpada bakso ayam selama penyimpanan suhu ruang. Pelaksanaan penelitian selama dua bulan (Februari-Maret 2014). Ceker dan bakso dibeli dari Pasar Badung dan beberapa produsen bakso di sekitar Denpasar. Rancangan Acak Lengkap digunakan dalam penelitian ini, sedangkan sebagai perlakuan yaitu perbedaan lama simpan bakso setelah dilapisi dengan edible coating gelatin, yaitu antara lain T0= sebelum penyimpanan, T3= lama simpan 3 jam, T6= lama simpan 6 jam, T9= lama simpan 9 jam dan T12 = lama simpan 12 jam. Variabel yang diamati adalah pH, aktivitas air (Aw), kadar air, kadar protein dan total mikroba. Hasil penelitian menunjukkan bahwa nilai pH bahan selama penyimpanan sampai 12 jam mengalami penurunan nyata (P<0,05) pada perlakuan T6; T9 dan T12. Rentang nilai pH bakso ayam pada penelitian ini berkisar antara 6,42-6,64. Kadar air pada perlakuan T3; T6; dan T12  nyata lebih rendah(P<0,05) dibandingkan T0. Rentang kadar air bakso ayam hasil penelitian ini berkisar antara 69,24%(T12)-71,24%(T9). Semakin lama penyimpanan bakso maka kadar proteinnya nyata mengalami peningkatan (P<0,05) pada T6; T9 dan T12 terhadap T0 dan T3. Persentase kadar protein tertinggi terdapat pada perlakuan T12 yaitu sebesar 10,75% dan terendah pada T0 sebesar 7,53%. Total mikroba bakso pada perlakuan T12; T9; T6 dan T3 nyata lebih tinggi (P<0,05) dibandingkan dengan T0 (5,83x105 koloni/g). Total mikroba tertinggi terdapat pada perlakuan masa simpan 12 jam (T12) dengan jumlah 8,0x106 koloni/g. Sedangkan tidak terdapat perbedaan nyata selama penyimpanan terhadap kadar air/Aw bakso(P>0,05).Hasil dari penelitian dapat disimpulkan bahwaedible coatingdari gelatin kulit ceker efektif menjaga bakso ayam selama penyimpanan optimal 6 jam (T6) pada suhu ruang ditinjau dari nilai pH (6,61), kadar air (69,69%) dan kadar protein (8,76%).
EVALUASI TINGKAT CEMARAN MIKROBA PADA DAGING AYAM YANG DIPASARKAN DI BEBERAPA PASAR DI KOTA DENPASAR Setyawan I M. E.; S. A. Lindawati; I N. S. Miwada
Jurnal Peternakan Tropika Vol 5 No 2 (2017)
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Abstract

The aimed of this study to analyze the level of microbe’s spreading (TPC, Coliform, E.coli ) and the water degree in chiken which sold in some traditional market in Denpasar. This study took place in Livestock Product Technology and Microbiology laboratory Faculty of Animal Husbandry – Udayana University for 3 months from September until November 2016. The design which was used for this study was a Randomized Block Design (RBD) with 4 treatments and 4 repititions. The 4 treatments were Sanglah market (S), Kreneng market (K), Badung market (B) and Pemedilan market (P). The part of the chicken which was used for this study was the chicken’s chest. This study used 2 step. The first step was descriptive aspects when the cutting process from the beginning until the end was observed fully. The second step was quantitative analysis including TPC (Total Plate Count), Coliform, E. coli and water degree. The results showed that TPC in Sanglah markets was 2.77 x 108 cfu/g, TPC in Kreneng market was 4.52 x 107 cfu/g, TPC in Badung pasar was 7.50 x 107 cfu/g and TPC in Pemedilan market was 4.87 x 107 cfu/g. Coliform in Sanglah market was 7.21 x 106 cfu/g, Coliform in Kreneng market was 4.42 x 106 cfu/g, Coliform in Badung market was 6.17 x 106 cfu/g, and Coliform in Pemedilan market was 5.10 x 106 cfu/g. Escherichia coli in Sanglah market was 6.25 x 105 cfu/g, Kreneng market 4.12 x 105 cfu/g, Badung market 3.55 x 106 cfu/g and Pemedilan market 4.72 x 104 cfu/g. The water degree in Sanglah market 75.39% 74.54% Kreneng market, Badung market 75.50% and Pemedilan market 75.86%. This study concluded that the level of microbe’s spreading in chicken in some some traditional markets in Denpasar was over Indonesia National Standard.
EVALUASI AKTIVITAS ANTIMIKROBA KEFIR UBI UNGU PADA MASA SIMPAN BERBEDA TERHADAP BAKTERI PATOGEN Melati N.P.Y; S.A Lindawati; I N.S. Miwada
Jurnal Peternakan Tropika Vol 4 No 1 (2016)
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Abstract

Tujuan penelitian ini untuk mengetahui aktivitas antimikroba tertinggi selama penyimpanan terhadap bakteri patogen dan profil mikrobiologi kefir ubi ungu (Total bakteri asam laktat, Coliform dan Escherichia coli). Penelitian ini dilaksanakan dari Tanggal 21 Februari sampai 22 Mei 2015 di Laboratorium Teknologi Hasil Ternak dan Mikrobiologi Fakultas Peternakan Universitas Udayana. Rancangan yang digunakan dalam penelitian ini yaitu Rancangan Acak Lengkap (RAL) dengan lima perlakuan (0, 1, 3, 5 dan 7 hari penyimpanan) dan empat ulangan pada setiap perlakuan. Hasil penelitian menunjukkan bahwa kefir ubi ungu dengan masa simpan 0, 1, 3, 5, dan 7 hari memiliki kemampuan aktivitas antimikroba terhadap bakteri patogen (Staphylococcus aureus dan Escherichia coli) dengan diameter masing-masing sebesar 0,22-0,70 cm dan 0,56-0,82 cm. Aktivitas antimikroba tertinggi terhadap Staphylococcus aureus diperoleh pada masa simpan 3 hari. Total bakteri asam laktat sebesar 0,26 x 105–1,80 x 105 CFU/g, total Coliform sebesar 4,81 x 102 – 0,24 x 102 CFU/g dan tidak adanya pertumbuhan Escherichia coli selama penyimpanan. Simpulan dari penelitian ini bahwa kefir ubi ungu memiliki aktivitas antimikroba berspektrum luas, dengan aktivitas tertinggi pada masa simpan 3 hari terhadap Staphylococcus aureus dan (0-7 hari) terhadap Escherichia coli masing-masing sebesar 0,70 cm dan 0,82 cm dengan diikuti total BAL masing-masing 1,64 x 105 dan 1,80 x 105 CFU/g.
ANALISIS STRATEGI PEMASARAN SUSU SAPI PERAH (Studi Kasus di KUD Argopuro, Kecamatan Krucil, Kabupaten Probolinggo) Bairosi B.; I N.S Miwada; A. W. Puger
Jurnal Peternakan Tropika Vol 7 No 1 (2019): Vol. 7 Isssues 1 (2019)
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Abstract

The aim of this student work practice is to find out the internal and external strategic factors that influence the marketing of milk for dairy cows and to find out the appropriate alternative strategies in the Argopuro Village Cooperative that have a partnership with PT. Nestle Indonesia, Pasuruan. This activity is carried out in Krucil Village during November 2018. This activity uses 55 respondents, consisting of 50 farmers and 5 experts. Respondents of farmers are determined using the random sampling method. Expert respondents were determined using the purposive random sampling method. Data collection is done by direct observation in the field by conducting interviews, and filling out questionnaires. The analytical tool used in this study consisted of EFE Matrix, IFE Matrix, IE Matrix, and SWOT Matrix. SWOT matrix to determine several alternative partnership strategies between KUD Argopuro and PT. Nestle Indonesia, namely by maximizing excellence and opportunities, and minimizing weaknesses and threats. The results of the IFE matrix analysis showed a total score of 3,354 (strong internal position) and the EFE matrix analysis showed a total score of 3,711 (partnership increases profit). The results of this analysis can be concluded that the partnership between KUD Argopuro and PT. Nestle Indonesia, Pasuruan is located in quadrant I, or enters into a growing and nurturing division. This position signifies a strong organization and is in a strong market, so it has a very large strategic opportunity to develop and needs to be maintained. Keywords: KUD Argopuro, Business Partnership, SWOT Analysis
Co-Authors A. A. A. Adinda Savitrie Suamba A. W. Puger A.A Oka A.A. Oka Ardina Ratna Pramesti Ariana I N T, Ariana ARIANA, I N.T. Ariana, I. N. T. Ariani N. L. S. N. Arsa Arsa Astika I W. H. Aulanni'am - Ayu Pratiwi, Ayu Ayunita N. M. E. B. R. T. PUTRI Baiq Rani Dewi Wulandani Bairosi B. BERAHUN M.L. Budi Rahayu Tanama Putri Bulkaini (Bulkaini) D. A. WARMADEWI D. C., Raharjo Darmawan IM.W Dewa Putu Indra Pranata Dewi N.K.S Dorothy Y. N. S. Fathurrohman M. A. Febrianti E. Ginting D. B. A. Gusti Ayu Mayani Kristina Dewi H., Sulfiyarma Haniyah Y. S. Heri Purnomo Hermawati N. Md. N. I G. A. D. A., Astawa I G., Wyasaputra I G.L. Oka I Gede Suarta I Gusti Nyoman Gde Bidura I K. SUKADA I K. SUKADA I K. Sukada I Ketut Mangku Budiasa I Ketut Sukada I Ketut Sumadi I Komang Budaarsa I M. J., Hermawan I M. Mudita I M. Mudita I Made Abra Rahastra I Made Sugitha I N TIRTA ARIANA I N. Suparta I N. T. ARIANA I N. T. Ariana I N.S. Sutarpa, I N.S. I Nengah Simpen I NYOMAN SUTARPA SUTAMA I P.G. K., Wirakusuma I P.M. A., Sugiastini I W. SUKANATA I. G. Suka I. N. Simpen, I. N. I. N. Tirta A., I. N. I.G Suka I.G.A.N.C. Wiguna I.M. Wirawan I.M.J. Hermawan I.P.R.Y. Pradana I.W.P.Widnyana Ida Ayu Okarini Ida Bagus Made Suryatika IK. Sukada, IK. IM.S. Negara IN. Simpen Inggriati N. W. T. INS Sutama, INS Ioga A. IP Tegik, IP Jurnal Pepadu K. B., GINTING K. S, AMALIA K.A. Wiyana K.T.D. Deliana Ketut Warsa Parimartha Komaruddin M L. Doloksaribu L., JUITA Laksono A. M. S. Liana Dewi Liliek Eka Radiati Lindawati S. A. Lizayanti N.P Luh Putu Wrasiati M. HARTAWAN, M. M. Suasta M.H., ARISANDHI Made Ananta Wirya Maharani N K.D. MAKSUM M. M. H. Martini Hartawan MARTINI HARTAWAN Marwansyah A. J. Mikariana N. N. N. Mulfindarochma E. MUTTAQIN H. N. L. P, Sriyani N. L. P. Sriyani, N. L. P. N. P. Y. MELATI N. Suarsana N. W. SITI N.L.G. Sumardani N.L.G. Sumardani N.W.E. Setyawati NAJU F. M. D. Ni Luh Ayu Kornita Pratiwi Ni Luh Gede Sumardani Ni Luh Nyoman Kebayantini Ni Luh Putu Sriyani Ni Made Puspawati NI MADE WIASTI Ni Putu Diantariani Ni Wayan Siti Ni Wayan Tatik Inggriati Oka A.A P.E.N. Putri Panjaitan K. S. S. Pertiwi M.E.D Pratama L.P.M.A Priskayani N. K. PUTRA G. A. A. R. Dalem Raharjo D. C. RAHAYU P. I. S. Resla M. S. Rumapea D. K. S. A. Lindawati S. A. R., Sipahutar SA. Lindawati, SA. SARI S. T. Sa’adah I. A. Setyawan I M. E. Silaban M. SIMPEN - Sri Anggreni Lindawati Sriyani N L P, Sriyani Sumiyati Sumiyati TATTU M. R. R Twen O. Dami Dato U. N., Musalamah W. Suarna Wayan Sayang Yupardhi WAYAN WIJANA WIJANA WIJANA WITAWAN S. W. Wulandari N.P Yanti N K.A.W.P