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All Journal Buletin Udayana Mengabdi Jurnal Veteriner Jurnal Teknologi Pangan dan Gizi Biogenesis: Jurnal Ilmiah Biologi Prosiding Seminar Biologi Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya BIOLINK (Jurnal Biologi Lingkungan, Industri, Kesehatan) MITRA: Jurnal Pemberdayaan Masyarakat Riau Journal of Empowerment Journal Health & Science : Gorontalo Journal Health and Science Community Bhakti Persada Jurnal Aplikasi IPTEKS Jurnal Riset Kesehatan Nasional JPKMI (Jurnal Pengabdian Kepada Masyarakat Indonesia) Poltekita: Jurnal Pengabdian Masyarakat Mitra Mahajana: Jurnal Pengabdian Masyarakat Food Scientia: Journal of Food Science and Technology JRKN Jurnal Abdi Masyarakat Seminar Ilmiah Nasional Teknologi, Sains, dan Sosial Humaniora (SINTESA) Seminar Nasional Aplikasi Iptek (SINAPTEK) Jurnal Kesehatan Terpadu JURNAL KESEHATAN, SAINS, DAN TEKNOLOGI (JAKASAKTI) Paradharma: Jurnal Aplikasi IPTEK
Purwaningtyas Kusumaningsih
Universitas Dhyana Pura
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary

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HUBUNGAN PENGETAHUAN IBU HAMIL DENGAN KEINGINAN IBU HAMIL DALAM MEMILIH METODE VAGINAL BIRTH AFTER CAESAREAN (VBAC) Diaris, Made; Kusumaningsih, Purwaningtyas
Jurnal Riset Kesehatan Nasional Vol 4, No 1 (2020)
Publisher : Institute Teknologi dan Kesehatan (ITEKES) Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37294/jrkn.v4i1.214

Abstract

ABSTRAK                                       Latar Belakang: ibu yang melahirkan dengan persalinan Sectio Caesarea (SC) terbukti secara bermakna meningkatkan kematian ibu. Risiko banyak terjadi pada persalinan SC yang direncanakan elektif(Villar, 2006). Beberapa tahun terakhir angka kejadian tindakan persalinan melalui SC meningkat melebihi target WHO. Upaya Vaginl Birth After Caesarean (VBAC) masih sedikit peminatnya (ACOG, 2010). Ibu yang takut menjalani proses persalinan secara normal disebabkan oleh banyak faktor salah satunya adalah masalah kecemasan dan ketidaktahuan mereka. Tujuan penelitian ini adalah untuk mengetahi apakah pengetahuan ibu hamil berhubungan dengan keinginan ibu untuk memilih metode VBAC.Metode: metode yang digunakan dalam penelitian ini adalah analitik observasional dengan Rancangan Cross Sectional Study. Sampel dalam penelitian ini adalah ibu dengan riwayat SC non indikasi mutlak sebanyak 1 kali. Pada penelitian ini instrumen yang akan digunakan adalah lembar kuesioner. Analisis data menggunakan Chi Square.Hasil: hasil penelitian menunjukan bahwa terdapat hubungan antara pengetahuan ibu dengan keinginan ibu dalam memilih metode persalinan VBAC dengan nilai p= 0.01.Kesimpulan: dapat disimpulkan bahwa pengetahuan berhubungan dengan keinginan ibu dalam memilih metode persalinan VBAC sehingga disarankan bagi penyedia layanan kesehatan dapat membantu ibu dan memotivasi ibu dengan memberikan kelas ibu hamil sebelum ibu melalui proses persalinan.Kata kunci: pengetahuan, ibu hamil, VBACABSTRACTBackground: mother who was giving the birth a child with Sectio Caesarea (SC) is proved significant to improve mother’s death. Many risks occur to childbirth SC that has been planned effectively (Villar, 2006). In recent years the case of childbirth through the SC has increased beyond WHO targets. The efforts to Vaginl Birth After Caesarean (VBAC) are still relatively small in demand (ACOG, 2010). Mothers who are afraid to process childbirth normally are caused by many factors, one of which is their anxiety and ignorance. The aim of this study was to determine whether the knowledge of pregnant women is related to the motivation of mothers to choose the VBAC method.Methods: the method used in this research is observational analytic with Cross Sectional Study Design. The sample in this study was mothers with a history of non-absolute indication as much as 1 time. In this study the instrument to be used was a questionnaire sheet. Data analysis is used Chie Square.Results: the results showed that there was a relationship between mother's knowledge and mother's in choosing the VBAC delivery method with p = 0.01.Conclusion: It can be concluded that knowledge is related to the motivation of mothers by selected the VBAC childbirth method so that it is recommended for health care providers to help mothers and motivate mothers by giving grades of pregnant women before mothers to process through childbirth.Keywords: knowledge, pregnant women, VBAC
PENGARUH SUBSTITUSI BONGGOL PISANG (MUSA PARADISIACA) DAN PERENDAMAN KITOSAN TERHADAP KANDUNGAN GIZI DAN MUTU TEMPE Kusumaningsih, Purwaningtyas -
Jurnal Teknologi Pangan dan Gizi Vol 20, No 2 (2021)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33508/jtpg.v20i2.3105

Abstract

The present study was to evaluate nutrition of tempeh made from banana tuber as soybean substituted. The soy beans and banana tuber were soak in 2% of chitosan as preservative before being mixed. Three formulations of soybean and banana tuber mixture: 70%+30% (TB1); 60%+40% (TB2) and 50%+50% (TB3), were established. For each formulations the parameter were evaluated: water content, ash, protein, fat, carbohydrate, fiber and pH. The result of three formulas analysis will compare with the control (100% soybeans). The water content from three formulas were under Indonesia’s National Standard for tempeh (3144:2015), it was more than 65%. The substitution soybean with banana tuber was not influence of ash content compared with the control. Otherwise the protein were decrease in the three formulas. The lowest percentage of fat is showed in TB3. The best carbohydrate result was obtained in TB3. The highest percentage of fiber was obtained in TB3. The pH was decreased in three formulas. In the Least Significant Difference (LSD) analysis, substitute of soybeans with banana tuber and 2% chitosan treatment were influence the water content, protein, fat, fiber and pH.
EVALUATION ON METHODS FOR IDENTIFICATION OF VIBRIO SP.: KAWAKAWA (EUTHYNNUS AFFINIS) BRINING SHREDDED AND CHITOSAN ADDITION AS PRESERVATIVE Purwaningtyas Kusumaningsih
BIOLINK (Jurnal Biologi Lingkungan Industri Kesehatan) Vol 8, No 1 (2021): August 2021
Publisher : Universitas Medan Area

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31289/biolink.v8i1.5011

Abstract

The kawakawa (Euthynnus affinis) brine salting that used to make shredded were preservative with salt. Salt addition has aim to inactivate of bacterial contamination. Obviously, bacteria is still capable of growing in kawakawa brine shredding Therefore, in this study chitosan was added as antibacterial in shredded processing. Vibrio sp., is one of common halophilic bacteria found in seafood. If this bacteria is consumed, it can cause serious problems in human health. The objective of this study was to evaluate the factors that affect in identifying Vibrio sp., on kawakawa brine shredding (C), shredded non-chitosan (FC) and shredded contain of chitosan (FC+). The methods evaluated were steps in enriching bacteria, culturing bacterial in selective media and analysing bacterial by API 20E kit. Enriching and incubation periods were needed by halophilic bacteria to adaptation in new environment. It was required to observe the bacteria characteristics' that would be isolated. Bacterial colonies were growth on Thiosulphate citrate bile salt sucrose (TCBS)  were not Vibrio sp., but confirmed as Pseudomonas luteola and Proteus vulgaris based on API 20E analysis. It was showed that TCBS media had some advantages in identifying Vibrio sp. In conclusion, to get the best result in identifying bacteria, at least two  or more methods were used to avoid misidentification.
Uji angka lempeng total (ALT) pindang tongkol (Euthynnus affinis) di pasar tradisional Kabupaten Klungkung, Bali Purwaningtyas Kusumaningsih
Prosiding Seminar Biologi Vol 6 No 1 (2020): PROSIDING SEMINAR NASIONAL BIOLOGI DI ERA PANDEMI COVID-19 (OKTOBER 2020)
Publisher : Jurusan Biologi, Fakultas Sains dan Teknologi, Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/psb.v6i1.15089

Abstract

Ikan tongkol (Euthynnus affinis) merupakan salah satu ikan yang mudah didapatkan di perairan Bali. Kandungan air dan protein tongkol cukup tinggi sehingga baik bagi media pertumbuhan bakteri. Beragam teknologi pengawetan digunakan untuk memperpanjang daya simpan ikan tongkol, salah satunya melalui teknik pemindangan. Penambahan garam dimaksudkan untuk mengurangi kadar air sehingga menghambat pertumbuhan bakteri. Namun di sisi lain kontaminasi dapat memunculkan permasalahan lain terhadap pencemaran bakteri pada pindang. Tujuan dari penelitian ini, untuk mengetahui tingkat pencemaran bakteri pada pindang tongkol (Euthynnus affinis) melalui uji Angka Lempeng Total (ALT). Lima belas sampel diambil dari 5 pedagang pindang di pasar Inpres Kabupaten Klungkung. Metode penelitian yang digunakan purposive random sampling dengan penjelasan analisis data secara deskriptif. Pengujian cemaran mikroba menggunakan jumlah total bakteri yang tumbuh pada nutrient agar. Pada penelitian ini diperoleh angka lempeng total bakteri terendah 4.2 x 105 CFU/mL dan tertinggi 1.03 x 108 CFU/mL. Hasil tersebut masih di atas standar cemaran mikroba yang dianjurkan pada SNI 2717:2017. Cemaran mikroba dapat disebabkan kontaminasi dari food handler, bahan-bahan yang digunakan dalam pengolahan pindang, lingkungan dan bakteri yang berkembang saat pindang dijual di suhu ruang dan tahan terhadap salinitas. Melalui penelitian ini dapat disimpulkan bahwa perlu pengolahan lebih lanjut untuk mengatasi cemaran mikroba pada pindang agar tidak menimbulkan masalah kesehatan disertai pengawasan terhadap sentra pengolahan pindang di Kabupaten Klungkung.
PELATIHAN PEMBUATAN ABON TONGKOL DI DESA GALIRAN SEMARAPURA KELOD KABUPATEN KLUNGKUNG BALI Purwaningtyas - Kusumaningsih
Buletin Udayana Mengabdi Vol 19 No 3 (2020): Buletin Udayana Mengabdi
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (326.791 KB)

Abstract

Abon merupakan salah satu teknik pengolahan makanan untuk memperpanjang masa penyimpanan ikan. Bahan yang digunakan sebagai bahan pembuatan abon pada pengabdian ini menggunakan bahan pangan lokal yang mudah ditemukan di Kabupaten Klungkung yaitu pindang tongkol dan bonggol pisang. Kedua bahan tersebut sering diolah oleh staf rumah singgah sebagai menu anak-anak asuh seperti pepes dan tum tetapi belum pernah diolah menjadi abon. Penambahan bonggol pisang pada abon pindang tongkol dapat menambah nilai gizi dari abon tersebut khususnya sumber karbohidrat dan serat, selain sumber protein dari pindang tongkol. Pelaksanaan pelatihan pengolahan abon langsung dipraktekkan oleh anak-anak asuh, dan hasilnya mereka pakai sebagai menu makanan. Ketrampilan mengolah bahan lokal ini baik bagi penyediaan nutrisi dan bekal ketrampilan untuk kedepannya bisa dikembangkan sebagai usaha di Rumah Singgah Budi Suci Dana.
Identifikasi Bakteri pada Ikan Pindang Tongkol (Euthynnus affinis) di Pasar Tradisional Semarapura, Klungkung, Bali Purwaningtyas Kusumaningsih; Ni Made Diaris
Jurnal Veteriner Vol 22 No 1 (2021)
Publisher : Faculty of Veterinary Medicine, Udayana University and Published in collaboration with the Indonesia Veterinarian Association

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (193.669 KB) | DOI: 10.19087/jveteriner.2021.22.1.68

Abstract

Mackerel tuna (Euthynnus affinis) brine salting is a famous seafood product in Indonesia due to its good nutrition content. Bacterial contamination on this product may increase risk of foodborne diseases to happen, in addition to a decrease in quality and nutritionous value of the product. The main objective of this research was to identify bacteria contaminating the brine salting Mackerel tuna (Euthynnus affinis) sold in Tradisional Markets in Klungkung, Bali, Indonesia. Polymerase Chain Reaction (PCR) was apllied in the process of identification of bacterial contaminants. Samples were collected from 5 fish kiosks at the Tradisional market in Klungkung, Bali Indonesia. Each sample was cultured in Blood Agar or Nutrient Agar. Colonies with different morfology were selected, enriched in Tryptic Soy Broth (TSB), and their DNA was extracted before being amplified with 16S rRNA primers. This PCR products were then sequenced, and the results were compared with those available in the geneBank. Basic Local Alignment Search Tool was conducted with help of MEGA software version 6. Seven bacterial species were identified, and these included Serratia nematodiphila, Bacillus cereus, Shewanella seohaensis, Vibrio alginolyticus, Kurthia gibsonii, Enterobacter cloacae, and Staphylococcus sciuri. All but one Kurthia gibsonii are potensial pathogens in human. Staphylococcus sciuri is not commonly found in seafood. The present of such species in the mackerel tuna brine salting product was probably due to poor handling during the process and distribution.
Mewujudkan Kemandirian Pangan melalui Pemanfaatan Pekarangan Rumah Singgah di Desa Galiran Kabupaten Klungkung Bali Purwaningtyas Kusumaningsih; Diah Widiawati Retnoningtyas; I Gede Mustika
JPKMI (Jurnal Pengabdian Kepada Masyarakat Indonesia) Vol 2, No 3: Agustus (2021)
Publisher : ICSE (Institute of Computer Science and Engineering)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36596/jpkmi.v2i3.181

Abstract

Abstrak: Salah satu peran serta masyarakat dalam mendukung program pemerintah dalam ketahanan pangan adalah memanfaatkan sumber daya alam lokal. Setiap daerah memiliki sumber daya alam berbeda-beda yang dapat digunakan sebagai pemenuhan kebutuhan pangan seperti tanaman keladi, singkong, pepaya, pisang, mangga, kangkung, dan cabai. Pemanfaatan lahan kosong disekitar lingkungan tempat tinggal dapat digunakan untuk menanam dan mengembangkan beberapa jenis tanaman tersebut. Sehingga pemenuhan gizi dari pangan akan dengan mudah terpenuhi. Pengabdian dilakukan pada tanggal 14-15 September 2019, yang berlokasi di Rumah Singgah, Desa Galiran, Kabupaten Klungkung, Bali. Tujuan dari pengabdian ini adalah menanamkan pemahaman tentang kemandirian pangan dan bagaimana mewujudkannya. Serta keuntungan bagi mereka sebagai sumber kecukupan pangan dan gizi sehari-hari. Metode yang digunakan dalam pengabdian ini tim pengabdi memberikan penyuluhan tentang pengetahuan kemandirian pangan hubungannya dengan ketersediaan pangan. Pemanfaatan lahan kosong menjadi lahan produktif untuk ditanami tanaman buah-buahan, sayuran dan keladi sebagai sumber pangan pokok, vitamin dan dapat mengurangi pengeluaran. Sebelum dan sesudah penyuluhan peserta diberikan pre dan post-test yang hasilnya menunjukkan peningkatan pengetahuan peserta melalui analisis uji Wilcoxon sebesar 0,011 kurang dari 0,05. Beberapa bibit tanaman diberikan sebagai stimulator kegiatan menanam yang hasilnya nanti dapat dinikmati bersama. Dampak dari pelaksanaan pengabdian ini mitra memperoleh ilmu pengetahuan tentang kemandirian pangan, serta aplikasinya dalam budidaya bibit tanaman. Salah satu dampak positif penanaman bibit pisang di pekarangan Rumah Singgah, sudah menghasilkan buah pisang.Abstract: One of community participation to support government programs in resilience food, utilizes local natural resources. Each district has different types of natural resources, which use as a fulfillment of food needs, such as taros, cassavas, papayas, bananas, mangoes, kales, and chilies. The utilization of unused yards around the house can be utilized to plant and grow several types of plants. It will make it easier to fulfill food nutrition. This program was held on 14-15 September 2021 at Orphans House at Galiran village, Klungkung Bali. The aim of this program is to give knowledge about food resilience and the way to realize it. The advantages is will give them adequate of food and nutrition resource daily. The method that we used in this program was giving a lecture about the resilience of food which connected to food availability. Utilized unproductive yard to be productive by the planting of fruits, vegetables, and taro as a staple food, vitamin resource and will reduce the expenses. We have done pre and post-test before and after doing a lecture, the obtained result is 0,011 less than 0,05 which analyzed by Wilcoxon. The result showed if the knowledge of the participant has increased. Some of the plants' seeds have been given as a stimulator farming activity where they will enjoy the harvest. The positive impact to the orphans was they received knowledge about food resilience and the application by receiving plant seed. One of the greatest impacts that banana seeds which had planted, has been growing and given results. 
ANALISIS PROTEIN, KALSIUM, NATRIUM DAN ORGANOLEPTIK SARDEN PINDANG TONGKOL DENGAN NITRIT DAN KITOSAN Luh Eka Rahayu Ambarawati; purwaningtyas kusumaningsih; I Gusti Ayu Wita Kusumawati
Journal Health & Science : Gorontalo Journal Health and Science Community Vol 5, No 1 (2021): APRIL: JOURNAL HEALTH AND SCIENCE : GORONTALO JOURNAL HEALTH AND SCIENCE COMMUNI
Publisher : Gorontalo State University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35971/gojhes.v5i1.9821

Abstract

Kandungan air ikan tongkol sangat tinggi, menyebabkan ikan lebih mudah membusuk. Pindang sebagai salah satu pengawetan ikan tongkol dengan metode penggaraman, masih ditemukan bakteri yang mampu hidup di lingkungan berkadar garam tinggi. Olahan menu sarden pada penelitian ini menggunakan pindang tongkol. Pengolahan pindang tongkol menjadi sarden menggunakan nitrit dan kitosan sebagai pengawet. Tujuan dari penelitian ini untuk mengetahui perbedaan kandungan protein, kalsium, natrium dan daya terima pada olahan sarden pindang tongkol dengan penambahan nitrit 0,01 mg dan kitosan (1,5%; 3%). Analisis kandungan protein menggunakan metode kjeldahl, untuk analisis kandungan kalsium dan natrium menggunakan metode spektrofotometer serapan atom. Hasil yang didapatkan kandungan protein tertinggi pada kelompok kontrol sebesar 24,36%, kandungan kalsium tertinggi pada kitosan 3% sebesar 75,53 mg/kg dan kandungan natrium tertinggi pada kitosan 1,5% sebesar 2047,0 mg/kg. Hasil uji organoleptik sarden pindang tongkol pada rasa, aroma dan warna memberikan hasil terbaik pada kitosan 3% sedangkan hasil uji organoleptik tekstur memberikan hasil terbaik pada kitosan 1,5%. Oleh karena itu, sarden pindang tongkol dengan kitosan dapat dijadikan sebagai salah satu alternatif pengawet dan mengurangi penurunan nilai nutrisi.Kata kunci:  Kitosan; Nitrit; Nilai gizi; Pindang tongkol; Sarden
Pendampingan tentang Pemilihan Makanan Sehat kepada Anak Asuh Rumah Singgah Purwaningtyas Kusumaningsih; Diah Widiawati Retnoningtyas; I Made Gde Sudyadnyana Sandhika
Mitra Mahajana: Jurnal Pengabdian Masyarakat Vol. 2 No. 2 (2021): Volume 2 Nomor 2 Tahun 2021
Publisher : LPPM Universitas Flores

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37478/mahajana.v2i2.958

Abstract

Knowledge in healthy foods selection needs to be taught to childrens and adolesncent as the next generation for Indonesia. It because foods that they consume will give many impact to their health, physical growth, mentally and intelligent. Many factors can influence the children and adolescent in selecting helathy food, such as parenting, environment, economic, pshycology and education. Education as the last factor was choosen as a method to transfer knowledge about selecting a helathy foods in this community service activities. Improving foster knowledges in selecting healthy foods, which located in Klungkung district had purposed to give solution to the foster in knowing healthy foods and giving understanding what were the impact of safe and healthy foods to them. In order they will able to review of negative or positive impact before they consume foods. The success in this community service activities were from analyzed scored of pre and post test by Wilcoxon analysis in SPSS 16.  The obtained result showed if p-value was less then 0.05 (p=0.001), it means that the foster could received the subjects clearly by lecture and playing methods. In discussion between team and the foster, when they choose and consume healthy foods will give advantages and will support them in reacing academic, sport and other achievments. Females foster understand if they consumed healthy foods they will able to maintains their weight and avoid anemia. Males foster also know they will built good stamina to do many activities. In conclusion education about selecting healthy foods need sustainable action from people around the children and adolescent. In case it will built their good habits and behavior in ways to choose healthy foods in whole their life. A demonstration in processing healthy foods can be a skill and provision to introduce the healthy foods directly to them.    
Pemberdayaan Menu Sebagai Upaya Pengentasan Gizi Buruk Dan Obesitas Balita Di Desa Catur, Kintamani, Bangli, Bali Ni Ketut Wiradnyani; Ni Wayan Nursini; I Gede Mustika; Ida Bagus Agung Yogeswara; I Gusti Ayu Wita Kusumawati; Ni Putu Eny Sulistyadewi; Purwaningtyas Kusumaningsih; Dylla Hanggaeni Dyah Puspaningrum
Bhakti Persada Jurnal Aplikasi IPTEKS Vol 7 No 1 (2021): Mei 2021
Publisher : P3M Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/bp.v7i1.2397

Abstract

Pengabdian masyarakat prodi Gizi Universitas Dhyana Pura dilakukan di Desa Catur, Bangli Bali bertujuan sebagai upaya memberikan edukasi dan skill kepada masyarakat ibu asuh yang mempunyai anak balita, dalam rangka memperdayakan menu sebagai upaya pengentasan gizi kurang dan lebih. Program ini diberikan untuk mengatasi masalah yang diprioritaskan yaitu: 1) kurangnya pengetahuan para ibu asuh balita mengenai bahan-bahan makanan yang mempunyai potensi untuk meningkatkan maupun menurunkan berat badan, 2) keterbatasan ketersediaan alat dan kurangnya pemahaman mengenai pengolahan makanan menjadi menu yang dapat memperbaiki status gizi anak balita, 3) kurangnya pengetahuan mengenai jenis-jenis menu sebagai asupan gizi yang harus diberikan kepada anak-anak balita gizi kurang dan lebih, 4) kurangnya kemampuan mengolah makanan menjadi menu yang menarik berbasiskan bahan lokal yang sudah ada dan melimpah, 5) kurangnya ketrampilan mengolah makanan dengan menu yang sederhana dalam waktu yang sangat singkat untuk pemenuhan gizi seimbang anak asuh balita. Pengabdian dilakukan dengan metode learning by doing, memberikan materi ceramah diikuti dengan praktek pembuatan menu sebagai upaya pemenuhan gizi seimbang balita yang diikuti oleh ibu asuh balita Desa Catur. Hasil yang diperoleh adalah peningkatan pengetahuan dan skill dalam pembuatan menu gizi seimbang.
Co-Authors Chrissanti Banimema Dachi, Milafebriani Dessy Restia Yuningsih Dewi Mega Anggreni Putri Diah Widiawati Retnoningtias Diah Widiawati Retnoningtyas Diah Widiawati Retnoningtyas Diaris, Made Dylla Hanggaeni Dyah Puspaningrum Ester Verninde I Gede Mustika I Gede Mustika I Gede Mustika I Gede Mustika I Gede Mustika I Gusti Ayu Wita Kusumawati I Made Gde Sudyadnyana Sandhika Ida Bagus Agung Yogeswara Ida Bagus Ketut Mantra Ida Bagus Ketut Mantra Ida Bagus Mantra IGAW Kusumawati Kalumbang, Handriany Ines Luh Eka Rahayu Ambarawati Luh Eka Rahayu Ambarawati Made Diaris Mantra, Ida Bagus Ketut Mboru, Adriana Dehi Ni Ketut Wiradnyani Ni Luh Utari Sumadewi Ni Made Diaris Ni Made Kurniati Ni Made Ria Sanistya Kusuma Ni Putu Eny Sulistyadewi Ni Wayan Nursini Rai Riska Resty Wasita Rai Riska Resty Wasita Sumadewi, Ni Luh Utari Yogeswara, Ida Bagus