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All Journal HAYATI Journal of Biosciences Archive of Community Health Buletin Udayana Mengabdi Bumi Lestari BIOTROPIA - The Southeast Asian Journal of Tropical Biology Agrointek Jurnal Teknik Pengairan: Journal of Water Resources Engineering Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) ISM (Intisari Sains Medis) : Jurnal Kedokteran Cassowary AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Acitya Wisesa: Journal of Multidisciplinary Research Jurnal Pengabdian Kepada Masyarakat Widya Mahadi Nata Palemahan: Journal of Environmental Engineering Innovations Metamorfosa: Journal of Biological Science Open Access DRIVERset

Yan Ramona

Program Studi Biologi, Fakultas Matematika Dan Ilmu Pengetahuan Alam, Universitas Udayana

Author-ID : 2925781

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Earth & Planetary Sciences Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Physics Social Sciences Veterinary

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The Use of Fish Waste Based Organic Fertilizer to Improve the Growth of Balinese Red Rice (Oryza Sativa L Cv. Barak Cenana) I Dewa Gede Cahyadi Kusuma; Ni Luh Suriani; Yan Ramona
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 5 No. 2 (2021)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

In recent years, wastes have been reprocessed into useful products, such as organic fertilizer. The application of organic fertilizers in farming practices can produce agricultural products that are safe for human health and the environment. The objective of this study was to investigate the effect of liquid organic fertilizer made from fish waste on the growth of Bali red rice seedlings. A Complete Randomized Design (CRD) consisted of 8 treatments with 5 replications was applied in this experiment. These included immersing of rice seeds in fish waste fertilizer with concentrations of 0.5% = P1, 1% = P2, 1.5% = P3, 2% = P4, 2.5% = P5 and 3% = P6 with volume/volume ratio (v/v), prior to soaking. Rice seeds without immersion in this fertilizer (C0) and those immersed in PGPR bacterial suspension only (C1) served as nil control and control treatments, respectively. The results showed that the application of 2.5% fish waste fertilizer produced the highest results, following measurement of parameters, including the percentage of germination (88.18%), plant height (28.78 cm), and root length (20, 74 cm) on day 15 after sowing.

INTRODUKSI PENGOLAHAN YOGURT DRINK DARI SUSU KAMBING DAN SARI BUAH NANAS DI DESA SEPANG BUSUNG BIU BULELENG I.N. Sujaya; K.A. Nocianitri; N.N.D. Fatmawati; N.W.A. Utami; I.D.P.K. Pratiwi; Y. Ramona
Buletin Udayana Mengabdi Vol 21 No 3 (2022): Buletin Udayana Mengabdi
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Goat milk is produced by Tunas Mekar Goat farmer grout located at Sepang Village, Busungbisu, Buleleng. This product is highly potent to improve the income of the local farmers. Nevertheless, the use of goat milk as raw material for foods products is still limited. This program aimed to find out possible utilization of goat milk produced by local farmers at Sepang Village for the production varies of food products. Goat odors are the main problem in goat milk-based food products especially goat milk set-yogurt. Thus, the production of drink yogurt with the addition of pineapple juice is a promising technology to overcome goat odors in goat milk yogurt. This program was undertaken through sequential steps such as knowledge building of the housewives (the target population in this program) followed by training in yogurt making, drink yogurt making as well as product packaging and labeling. All programs were performed well as indicated by the active involvement of the participants. Throughout this program, the goat milk farmers group and housewives are now capable to produce drink yogurt to improve the value-added of their local produce goat milk, which possibly increase their economic income. Keywords: Goat milk, pineapple, Sepang, yogurt drink

Efektifitas daun salam dalam mengurangi cemaran mikroba penyebab busuk telur itik Yulidia Iriani; Yan Ramona; Ni Putu Adriani Astiti
Intisari Sains Medis Vol. 13 No. 2 (2022): (In Press : 1 August 2022)
Publisher : DiscoverSys Inc.

Background: Pathogenic bacteria on eggshells or egg contents will be very dangerous for the health of humans who consume them. Chemicals should not be an option for preservatives because they will cause side effects. In this study, we explored the possibility of using bay leaf extract (Syzygium polyanthum (Wight) Walp) to control the growth of polluting bacteria in salted duck eggs so that the shelf life can be extended. The purpose of the study was to determine the potential of the active compounds contained in bay leaves in reducing the total plate count/microbial contamination in salted duck eggs. Methods: Extraction of bay leaf powder was carried out by the infusion method. The activity test of bay leaf decoction (ARDS) was carried out using the in vitro diffusion well method on Mueller Hinton media. Identification of active compounds was carried out using the GCMS technique. Results: ARDS crude extract at a concentration of 5% (v/v) could significantly reduce ALT and inhibit the in vitro growth of Proteus mirabilis bacteria at a concentration of 10% (w/v), with an inhibition zone diameter of 19.53 mm, with the minimum value inhibitory concentration (MIC) 0.7%. The results of the GCMS analysis of ARDS showed that the ten peaks produced, possibly synergized, and had antimicrobial activity. These compounds are 2-Pentanone4-Hydroxy-4 Methyl (CAS) Diacetone Alcohol; Ethanol, 2-(Ethoxythoxy) (CAS); 1,2,3 Propanetrriol Cas) Glycerol; Citronella (2,6-Octadien-1-Ol, 3,7-Dimethyl, (CAS); Beta Citronellol 6-Octen-1-Ol, 3,7 Dimethyl-(CAS); Trans Geraniol; Dodecanoic Acid, Methyl Ester (CAS) Methyl Laurate; Tetradecanoic Acid, Methyl Ester (CAS) Methyl Myristate; 1-Tetradecanol (Cas) Alfol 14 and Hexadecanoic Acid Methyl Ester CAS) Methyl Palmitate Conclusion: Leaf decoction can inhibit the growth of Proteus mirabilis in vitro, and the addition of ARDS with a concentration of 5% (v/v) can significantly reduce the value of bacterial contamination in salted duck eggs. Latar Belakang: Bakteri pathogen pada kulit telur atau isi telur akan sangat membahayakan kesehatan manusia yang mengkonsumsinya. Bahan kimia seharusnya tidak menjadi pilihan untuk pengawet, karena akan menimbulkan efek samping, Pada penelitian ini dieksplorasi, kemungkinan dipakainya ekstrak daun salam (Syzygium polyanthum (Wight) Walp) untuk mengontrol pertumbuhan bakteri pencemar pada telur itik yang diasinkan, sehingga masa simpannya dapat diperpanjang. Tujuan penelitian untuk mengetahui potensi senyawa aktif yang terdapat pada daun salam dalam menurunkan angka lempeng total/cemaran mikroba pada telur itik yang diasinkan. Metode: Ekstraksi serbuk daun salam dilakukan dengan metode infusa. Uji aktifitas air rebusan daun salam (ARDS) dilakukan dengan metode sumur difusi secara in vitro pada media Mueller Hinton. Identifikasi senyawa aktif dilakukan dengan teknik GCMS. Hasil: Ekstrak kasar ARDS pada konsentrasi 5% (v/v) secara nyata dapat menurunkan ALT dan menghambat pertumbuhan in vitro bakteri Proteus mirabilis pada konsentrasi 10% (b/v), dengan diameter zona hambat sebesar 19,53 mm, nilai minimum inhibitory concentration (MIC) 0,7%. Hasil analisis GCMS terhadap ARDS menunjukan bahwa sepuluh puncak yang dihasilkan, kemungkinan bersinergi dan mempunyai aktifitas sebagai antimikroba. Senyawa-senyawa tersebut adalah 2-Pentanone4-Hydroxi-4 Methyl (CAS) Diacetone Alkohol; Ethanol, 2-(Ethoxythoxy) (CAS); 1,2,3 Propanetrriol Cas) Glycerol; Citronella (2,6-Octadien-1-Ol, 3,7-Dimethyl, (CAS); Beta Citronellol 6-Octen-1-Ol, 3,7 Dimethyl-(CAS); Trans Geraniol; Dodecanoic Acid, Methyl Ester(CAS) Methyl Laurate; Tetradecanoic Acid,Methyl Ester (CAS) Methyl Myristate; 1-Tetradecanol (Cas) Alfol 14 dan Hexadecanoic Acid Methyl Ester CAS) Methyl Palmitate. Simpulan: Air rebusan daun dapat menghambat pertumbuhan Proteus mirablis secara in vitro dan penambahan ARDS dengan konsentrasi 5% (v/v) secara signifikan dapat menurunkan nilai cemaran bakteri (angka lempeng total) pada telur itik yang diasinkan.

Penyediaan Air Bersih di Era Tatanan Normal Baru Yenni Ciawi; Ananda Sri Phartiswari; Yan Ramona; Annisa Maria Hidayati
Jurnal Teknik Pengairan: Journal of Water Resources Engineering Vol. 13 No. 2 (2022)
Publisher : Fakultas Teknik, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.pengairan.2022.013.02.07

Tahun 2020 merupakan tahun terpanas sepanjang sejarah manusia, padahal sejak akhir 2019 kegiatan manusia yang menimbulkan polusi udara sudah berkurang banyak karena pandemi Covid-19. Pemanasan global yang sudah berlangsung menyebabkan cuaca ekstrim di banyak tempat di seluruh dunia. Sebagian permukaan bumi semakin kering sedangkan di bagian yang lain, banjir dan angin topan semakin sering terjadi. Sementara itu, pandemi Covid-19 yang mengharuskan cuci tangan lebih sering, menyebabkan kebutuhan air semakin meningkat dengan pesat. Tujuan tulisan ini adalah merangkum upaya-upaya penyediaan air yang sudah ada yang dapat dilakukan untuk meminimkan dampak kekeringan pada saat pandemi Covid-19 dan pada masa tatanan normal baru. Penelitian dilakukan dengan metode review traditional terhadap tulisan pada rentang tahun 1981-2022. Ditemukan bahwa kearifan lokal dan teknologi baru yang relatif sederhana dapat dimanfaatkan untuk penyediaan air bersih bahkan sampai tataran rumah tangga sehingga menjangkau masyarakat banyak, yaitu dengan desalinasi air laut, memanfaatkan air hujan, menyaring air limbah, memanfaatkan waduk bawah tanah, menggunakan saringan batu tradisional, saringan keramik, dan membran polimer.

Pengaruh suplementasi buah dan lama fermentasi terhadap mutu organoleptik kombucha teh hitam Flavia Fionessa Falenda Shanzet; Ni Putu Indiani Sahaning Karna; Nadia Khairunnisa; Ayu Amelia; Alayna Himawan; Ida Bagus Gede Darmayasa; Yan Ramona
Cassowary Vol 6 No 1 (2023): Januari
Publisher : Program Pascasarjana Universitas Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30862/casssowary.cs.v6.i1.194

ABSTRACT Kombucha is a beverage made from tea as its basic ingredient and fermented by active starter of microbial consortia. The flavor of this fermented beverage is determined by many factors, such as supplementation of the main raw ingredient with various fruits, sugar, and types of tea used as its main raw ingredient. The main objective of this research was to elucidate the effect of fruit supplementation (addition of Fuji apple and strawberry) on the organoleptic quality of the products, following incubation periods of 4, 8, and 12 days. A triplicate complete randomized factorial design (types of fruits combined with incubation period) was applied in the experiment. Organoleptic tests (include taste, aroma, and color of the products) were conducted by applying quisionere method involving 7 panelis. The results showed that types of fruits and incubation period significantly affected (p<0.05) the organoleptic quality of the kombucha products. Overall, combination of stroberry and incubation period of 4 days gave the best results (p<0.05) when compared to control (commercially sold kombucha) and other treatments, indicating that such product has potential to be widely commercialized. Keywords: Alcohol, fermented beverage, fermentation, kombucha, organic acids ABSTRAK Kombucha merupakan minuman hasil fermentasi yang terbuat dari bahan dasar teh setelah diinokulasi dengan mikroba starter. Cita rasa kombucha sangat ditentukan oleh penambahan suplemen, seperti gula, buah-buahan, dan jenis teh yang dipakai. Tujuan utama penelitian ini untuk mengelusidasi pengaruh penambahan jenis buah (buah apel dan buah strobery) dan lama waktu fermentasi (4, 8, dan 12 hari) terhadap kualitas organoleptik produk kombucha yang dihasilkan. Penelitian ini menggunakan rancangan acak lengkap factorial (jenis buah yang dikombinasi dengan lama fermentasi) dengan 3 kali ulangan untuk setiap kombinasi perlakuan. Uji organoleptik (rasa, warna, dan aroma) dilakukan dengan metoda kuesioner yang melibatkan 7 orang panelis. Hasil penelitian menunjukkan bahwa jenis buah dan lama fermentasi berpengaruh nyata terhadap tingkat kesukaan panelis pada produk kombucha. Secara keseluruhan, perlakuan kombinasi penambahan buah stroberi dan waktu fermentasi selama 4 hari memberikan hasil terbaik, dan berbeda nyata dengan kontrol maupun perlakuan lainnya. Hal ini mengindikasikan bahwa produk penelitian ini berpeluang untuk dipasarkan secara luas. Kata kunci: Alkohol, asam organik, fermentasi, kombucha, minuman terfermentasi

Kajian Pustaka: Bakteri Asam Laktat Halotoleran: Prospek Pengembangan Metoda Baru Untuk Menekan Pembentukan Histamin pada Hasil Laut Ramona, Yan; Andriani, Luh Nyoman Ary Metta; Sukmaningsih, Anak Agung Sagung Alit
Bumi Lestari Journal of Environment Vol 24 No 2 (2024)
Publisher : Environmental Research Center (PPLH) of Udayana University

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Abstract Histamine is an amine biogenic compound, frequently reported to cause poisoning among people who consume fishes with high level of histamine. Such compound is produced by histamine producing bacteria (HPB) belong to family of Enterobacteriaceae. Histidine decarboxylase produced by HPB plays a central role to convert free histidine in the fish meat into histamine, resulting in accumulation of histamine in the fish meat. Many efforts, including low temperature storage, ozone, and brine treatment) have been applied to cope with/prevent histamine accumulation in seafood products. However, those methods have some disadvantages, such as costly or have potential to change texture or structure of the products being preserved. In this review therefore, some aspects (including application of lactic acid bacteria (LAB) to control histamine production, characteristics of LAB required, tolerance of LAB to high level of salt, and the role of LAB to suppress HPB growth, and suppression of histamine production) are comprehensively reviewed. All information was extracted from related scientific articles published in the last decade. Keywords: Allergy; Biogenic agent; Histidine decarboxylase; Lactic acid bacteria; Tuna

SOSIALISASI DAN PELATIHAN PENANAMAN MANGROVE DI KAMPOENG KEPITING KELURAHAN TUBAN, KECAMATAN KUTA, KABUPATEN BADUNG-BALI I Wayan Suanda; IBG Darmayasa; A.A. Ketut Darmadi; Yan Ramona
Jurnal Pengabdian Kepada Masyarakat Widya Mahadi Vol. 4 No. 2 (2024): Juni 2024
Publisher : LP3M Universitas PGRI Mahadewa Indonesia

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Tuban Village, Kuta District, Badung Regency has quite a wide coastline and is the estuary of several rivers in Badung Regency. Geologically, the beach consists of alluvium deposits composed of pebbles, gravel, sand, silt and clay resulting from river water and sea water sedimentation processes, which are very good for the growth of mangroves. Mangroves are not only a collection of plants, but are one of the natural resources that can provide benefits to the human life and the lives of the marine biota. This condition did not last long due to rapid development causing the conversion of coastal land for fisheries cultivation, settlements and industry which had an adverse impact on the mangrove ecosystem. The death of mangroves and depletion of living habitat resulted in a decreasing mangrove population. The existence and sustainable of the mangrove forests need to be maintained through local community involvement in the form of Kampoeng Kepiting ecotourism to gain economic value. The mangrove forest rehabilitation program takes the form of planting and maintenance as one of the efforts to restore the mangrove ecosystem in Kampoeng Kepiting, Tuban Village, Kuta District.

THE EFFECTS OF LACTIC ACID BACTERIA GROWTH INHIBITORS OF STAPHYLOCOCCUS EPIDERMIDIS SUPPLEMENTATION ON THE QUALITY OF ANTI-MICROBIAL LOTION Zulfa, Rozifatul; Ramona, Yan; Arpiwi, Ni Luh
Acitya Wisesa: Journal of Multidisciplinary Research Vol. 3 Issue 1 (2024)
Publisher : jfpublisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56943/jmr.v3i1.581

Staphylococcus epidermidis infections of the skin can cause boils, itching and long-lasting sores. Currently, around 75% to 90% of S. epidermidis infection cases are resistant to the antibiotic methicillin. Thus, this becomes a concern in the health sector. This research aims to discover a new method to treat S. epidermidis infection by using lactic acid bacteria as its opponent, so that the use of antibiotics can be reduced. The physical test includes confirmation of Lactic Acid Bacteria (LAB), inhibition test of lab on S. epidermidis, lotion formulation, organoleptic and homogeneity test of lotion, lotion hedonic test, LAB total plate count test in lotion, and data analysis using Microsoft Excel, Statistical Program Service Solution (SPSS), and ANOVA test. Lactic acid bacteria isolates were obtained from previous research stocks and tested for their ability to inhibit S. epidermidis in vitro. These lactic acid bacteria were added to the lotion. The favorability level of consumers to the lotion was also tested. The results indicated that lactic acid bacteria were able to inhibit the growth of S. epidermidis and remained effective until the seventh day. In addition, respondents provided a positive response to the physical quality of the lotion that contained lactic acid bacteria.

Viabilitas probiotik Lacticaseibacillus rhamnosus SKG34 pada sari buah terung belanda (Solanum betaceum Cav.) terfermentasi selama penyimpanan pada suhu dingin Nocianitri, Komang Ayu; Pratiwi, I Desak Putu Kartika; Wulandari, Kristina; Ramona, Yan; Sujaya, I Nengah
AGROINTEK Vol 19, No 3 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i3.26535

Tamarillo (Solanum betaceum Cav.) is a tropical fruit that has the potential to be developed into functional food in the form of fruit juice containing probiotics. In order to develop the probiotic-containing product, the suitability of fruit juice to support the growth of probiotics and the viability of probiotics during the fermentation and storage processes are the prime concerns. Therefore, this study aims to determine the viability of the local probiotic Lacticaseibacillus rhamnosus SKG34 and the characteristics of fermented Tamarillo juice during storage at 4oC. Fermented tamarillo juice containing L. rhamnosus SKG34 is produced by fermenting Tamarillo juice with L. rhamnosus SKG34 and then stored at a temperature of ±4oC for 30 days. Population of L. rhamnosus SKG34, total sugar, total acid, pH, vitamin C, antioxidant capacity, and sensory characteristics were determined at 0, 5, 10, 15, 20, 25, and 30 days. The results showed that the probiotic L. rhamnosus SKG34 in fermented tamarillo juice was able to survive for 30 days with a population of 2.58 x 1010 CFU/ml from the initial population of 9.54 x 1010 CFU/ml. However, considering that chemical characteristics and other functional properties also influence the acceptability of fermented tamarillo juice, the optimal storage time is 20 days at 4oC. Under this condition, the fermented tamarillo juice containing 3.6 x 1010 CFU/ ml of L. rhamnosus SKG34; 11.23% sugars; total acid 0.98% acids; pH 3.44; 31.76 mg/100 ml vitamin C; and 4,725 GAEC/100 ml of antioxidant capacity, with favorable sensory levels.

THE THE EFFICACY OF BACTERIAL AND FUNGAL ANTAGONIST SUSPENSIONS IN CONTROLLING FOLIAR MILDEW DISEASE IN ZUCCHINI PLANTS: - Ramona, Yan; A. Line, Martin; Septiari, I Gusti Ayu Agung; Darmayasa, Ida Bagus Gede; Agung Panji Dwipayana, I Dewa; Shetty, Kalidas
BIOTROPIA Vol. 32 No. 2 (2025): BIOTROPIA Vol. 32 No. 2 August 2025
Publisher : SEAMEO BIOTROP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11598/btb.2025.32.2.2448

ARTICLE HIGLIGHTS- Diverse microbial antagonists can be used as alternatives to control foliar disease - Microbial agents offer zucchini protection against downy mildew causing microbes- Biocontrol agents effectively control mildew infection in zucchini plants- Diverse microbial antagonists have potential to control foliar disease in zucchini - New bio-based strategy supports sustainable crop disease management- Diverse microbial antagonists are promising for controlling mildew in zucchiniABSTRACTDowny mildew is recognized as a major constraint in zucchini production, caused by obligate fungal-like pathogens that thrive under humid conditions. In this study, the efficacy of selected bacterial (Lysobacter antibioticus Bali G, Pseudomonas corrugata SAJ6) and fungal (Trichoderma sp. Td22) antagonists was evaluated for the management of this foliar disease on zucchini plants as an alternative to chemical fungicides. The efficacy of these bacterial and fungal antagonists against a suspected downy mildew pathogen was assessed on zucchini leaves in a glasshouse. It was found that the antagonists provided 22 - 83% protection (P < 0.05) against the pathogen two weeks after application. However, the level of protection declined over time, with 46 - 60% of leaves infected five weeks after pathogen exposure, regardless of treatment. The combination of Trichoderma sp. Td22, the most effective agent, with either Lysobacter antibioticus Bali G, Pseudomonas corrugata SAJ6, or both, was observed to reduce its overall effectiveness. Survival of the biological agents on leaf surfaces was low, although prior research has indicated that survival may not be essential for sustained disease control. Further investigation is required to determine the potential role of these agents in inducing systemic acquired resistance in crops such as grapes and poppies. For commercial application, repeated treatments may be necessary to maintain disease management. Notably, the protection provided by Trichoderma sp. Td22 was found to be comparable to that of chemical treatments, representing a promising step toward more sustainable agricultural practices.

Co-Authors A. Line, Martin A.A. Ketut Darmadi Agestiawan, I. G. A. M. Agung Panji Dwipayana, I Dewa Alayna Himawan Anak Agung Gede Indraningrat Anak Agung Ketut Darmadi Anak Agung Ngurah Nara-Kusuma Ananda Sri Phartiswari Andriani, Luh Nyoman Ary Metta Anissa Maria Hidayati Ariwathi, Ni Luh Putu Ayu Amelia Bagas Susilo Batho, Yanuarius Felix Cok. Istri Dewiyani Cakrawati Cokorda Istri Sri Arisanti Dandy Bimantara Dewa Ayu Andriastini Dewa Ayu Swastini Dewantara, Putu Satrio Jhanardana Diah Kharismawati Djereng Diarsa, Made Okta Hapsari Putri Dwipayana, I Dewa Agung Panji Esti Arisetya Dewi Fainmarinat Selviani Inabuy Fainmarinat Selviani Inabuy Fernando Putra Flavia Fionessa Falenda Shanzet Fukuda Kenji Gabrina Tonyes, Silvia Gusti Ayu Dianti Violentina Gustu Widi Putra Hani, Ni Luh Helda Thorikul Affan I D.P. Kartika Pratiwi I Dewa Gede Cahyadi Kusuma I Dewa Made Sukrama I G. A. Widagda I Gusti Agung Gde Bayu Wirama I Gusti Ngurah Jemmy Anton Prasetya I Gusti Ngurah Kade Mahardika I Ketut Junitha I Made Oka Adi Parwata I Made Saka Wijaya I N.K. Widjaja I Nengah Sujaya I Putu Aditya Prayoga I Putu Oka Suartama I W BUDIARSA SUYASA I Wayan Suanda I Wayan Suardana I. M. A Sasmitha I.B. Oka Suyasa I.D.P.K. Pratiwi IBG Darmayasa Ida Ayu Ketut Ariningsih Ida Ayu Putu Suryanti Ida Ayu Sri Sinca Maha Uni Ida Bagus Gede Darmayasa Ida Bagus Gede Darmayasa Ida Bagus Made Suaskara Inabuy, Fainmarinat selviani Irma Damayanti K.R Suciptha Kadek Wegi Kurnilia KOMANG AYU NOCIANITRI Komang Dharmawan Kusuma, I Dewa Gede Cahyadi Lastini, Ni Putu Bintang Diah Meitini Proborini Wahyuni N. N. Rupiasi N.G.A Manik Ermayanti N.W.A. Utami Nadia Khairunnisa Nadya Treesna Wulansari Ni LUH ARPIWI Ni Luh Made Ema Juliasari Ni Luh Suriani Ni Made Susilawati Ni Made Teriyani Ni Made Utami Dwipayanti Ni Nengah Dwi Fatmawati Ni Nyoman Rupiasih Ni Putu Adriani Astiti Ni Putu Desy Aryantini Ni Putu Eka Leliqia Ni Putu Indiani Sahaning Karna Ni Putu Linda Laksmiani Ni Putu Suariani Ni Putu Widarini Ni Putu Widiantari Ni Wayan Eka Putri Gayatri Kastawa Ni Wayan Nursini NYOMAN SEMADI ANTARA Pande Gde Sasmita Julyantoro Pande Putu Ayu Sukmawati Putu Eka Sudaryatma Putu Rima Sintyadewi Retno Kawuri SANG KETUT SUDIRGA Satwika, Pande Gede Putra Sentot Joko Raharjo Septiari, I Gusti Ayu Agung Shetty, Kalidas Sri Wahyuni Sumartin N.W.E. Tadashu Urashima Teriyani, Ni Made Viviandari, I D. A. A Wayan Redi Aryanta Wulandari, Kristina YAYA RUKAYADI Yenni Ciawi Yoshitake Orikasa Yuji Oda Yuliastuti, Dwi Ariani Yulidia Iriani Yulidia Iriani Yuliya Ayu Lestari Yustiantara, Putu Sanna Zulfa, Rozifatul

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