Garuda - Garba Rujukan Digital

p-Index From 2021 - 2026

7.66

P-Index

This Author published in this journals

All Journal IPTEKMA Agrotekno Buletin Udayana Mengabdi JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Itepa : Jurnal Ilmu dan Teknologi Pangan INDONESIAN JOURNAL OF BIOMEDICAL SCIENCES Jurnal Biologi Udayana Bumi Lestari Jurnal Bios Logos BIOTROPIA - The Southeast Asian Journal of Tropical Biology Agrointek Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Journal of Functional Food and Nutraceutical Jurnal Gastronomi Indonesia AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) International Journal of Economics, Business and Innovation Research Jurnal Sains dan Teknologi Pangan JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Jurnal Ilmiah Teknologi Pertanian Agrotechno

Luh Putu Wrasiati

Program Studi Teknologi Industri Pertanian, Universitas Udayana

Author-ID : 2929390

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Medicine & Pharmacology Nursing Social Sciences Veterinary

Published : 140 Documents Claim Missing Document

Claim Missing Document

Articles

9 10 11 12 13

Product’s Development Strategy and Market Expansion in Development of Traditional Food as a Product of Culinary Excursion in Bali Luh Putu Wrasiati; Anak Agung Putu Agung Suryawan W; I Made Anom Sutrisna Wijaya; I Ketut Suter
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 3 No 1 (2016)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar

The purpose of this study was to determine the traditional market would be developed as a culinary tourism by the local government of Level II regions (districts / cities), formulation of activities and facilities needed by the strategy of product development and market expansion, implement strategies that had been selected and defined as conduct training, coaching, and mentoring to traders and waiters in traditional markets that have been determined. The results showed that the chosen market that would be developed markets were “senggol” market (night market) of Tabanan City, Kreneng-Asoka Denpasar, Gianyar City, Klungkung City, and City Park Singaraja. Food vendors who were in these markets got guidance regarding the development of products such as ordinances presentation, use of additives, sanitation, and coaching appearance. Market expansion strategy carried out by making brochures, websites "baliwisatakuliner.com" and the provision of traditional food outlets at every event such as the Feast of Balinese art, Buleleng Festival, Festival Vilage Sanur, Nusa Penida Festival, and the annual events in the Anniversary Exhibition of the Republic of Indonesia.

Identification of Separate Fractions on Kacapiring Leaf Simplisia Ida Bagus Ketut Widnyana Yoga; I Wayan Suarta; Luh Putu Wrasiati
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 6 No 2 (2019): 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.2019.v06.i02.p03

Identification compound of simplisia extract by Thin Layer Chromatography (TLC), is one way to obtain active component in Kacapiring leaf (Gardenia jasminoides Ellis).The purpose of this research were to get the best crude e.xtract by organic solvent (ethanol, methanol, and ethyl acetate), and composition of the mobile phase to identify of the separate fractions by TLC. The separate fractions was calculated of Rf value and was scanned maximum wavelenght by spectrophotometer. The treatment was repeated three times, data colected was analysed by descriptive statistic. The result showed that the highest percent of extractive value to ethyl acetate (17.32 %) and the lowest was in ethanol (11.41 %). The best of mobile phase in ethanol crude extract was in mobile phase II (petroleum ether : acetone and 2-propanol 90 :10: 0.45) with 7 spots clearly, while methanol and ethyl acetate crude extract in mobile phase I (petroleum ether : acetone and 2-propanol 85:15:0.45), with separate respectively 8 and 9 spots. The identity average of compound showed that crude extract consist of chlorophyll a, chlorophyll b, lutein, feofitin, beta carotene, and some of spots still unknown identity. Ethyl acetate and mobile phase I were the best of solvent and mobile phase to extract and identify of Kacapiring simplisia.

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

Show Abstract | Download Original | Original Source | Check in Google Scholar

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.

KARAKTERISTIK WINE SALAK PADA BERBAGAI JENIS DAN KONSENTRASI BAHAN PENJERNIH Ida Bagus Wayan Gunam; Luh Putu Wrasiati; Deddy Setiadi Kadir Madjid
JURNAL GASTRONOMI INDONESIA Vol 4 No 1 (2016): Jurnal Gastronomi
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v4i1.167

Penelitian ini bertujuan untuk mengetahui pengaruh jenis dan konsentrasi bahan penjernih terhadap karakteristik wine salak, serta untuk menentukan jenis dan konsentrasi bahan penjernih yang dapat menghasilkan karakteristik wine salak yang terbaik. Rancangan yang dipergunakan pada penelitian ini adalah Rancangan Acak Kelompok (RAK) pola faktorialyang terdiri dari 2 faktor, faktor 1 adalah jenis bahan penjernih yang terdiri dari 3 level yaitu bentonit, kitosan dan gelatin. Faktor 2 adalah konsentrasi bahan penjernih yang terdiri dari 5 level yaitu 0,5 ppm; 1,0 ppm; 1,5 ppm; 2,0 ppm; 2, 5 ppm. Masing-masing perlakuan dikelompokkan menjadi 3 kelompok berdasarkan waktu penjernihannya, sehingga diperoleh 45 unit percobaan. Data yang diperoleh dianalisis dengan sidik ragam dan apabila terdapat pengaruh maka dilanjutkan dengan uji Duncan. Hasil penelitian menunjukkan bahan penjernih kitosan dengan konsentrasi 1,5 ppm diperoleh tingkat kejernihan yang terbaik 0,010 A, menghasilkan karakteristik wine salak dengan kadar alkohol 12,54%, pH4,2, dan total padatan terlarut 7,5 mg. L '. Aroma, citarasa dan penerimaan secara keseluruhan wine salak yang dijernihkan dengan kitosan 1,5 ppm disukai oleh panelis.

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

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.

PENANAMAN DAN PEMANFAATAN TANAMAN OBAT KELUARGA SEBAGAI MINUMAN IMMUNE BOOSTER M. Pharmawati; L.P. Wrasiati; I.M.A.S. Wijaya; N.I. Wiratmini
Buletin Udayana Mengabdi Vol 21 No 3 (2022): Buletin Udayana Mengabdi
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

The immune system is important in dealing with foreign objects that enter the body. A good body defense system is very important in the existence of the corona virus disease 19 (COVID-19) pandemic caused by the SARS-CoV2. The immune system can be improved by consuming foods with balanced nutrition and various kinds of herbs, in the form of herbal medicine. Jamu is a product derived from medicinal plants that can function as an immune booster. The government has campaigned for the planting of family medicinal plants (TOGA) as an effort to maintain health. In Budaga Village, Klungkung Regency, several families have planted medicinal plants, but the types of are still limited and the processing carried out is still very simple, namely brewing the leaves or plant rhizomes. The purpose of this activity was to introduce cultivation techniques of various kinds of medicinal plants, as well as to train member of PKK of Budaga Village in processing medicinal plants into herbal jamu immune booster. The activity was held on September 1, 2021, attended by representatives of PKK in Budaga Village. The methods used are lectures, demonstrations and direct practice of seeding and planting medicinal plants and practice of preparing jamu. The results of this activity are that the community can cultivate medicinal plants and able to prepare jamu following recipe from Kementerian Kesehatan RI. This activity produced seeds of medicinal plants ginger, red ginger, Piper betle, lemongrass, turmeric, mint and three herbal products, namely jamu gula asam, kunyit asam and temulawak. Keywords: Budaga Village, immune booster, jamu, PKK, TOGA

KARAKTERISTIK ENKAPSULAT EKSTRAK ASETON DAUN SINGKONG (Manihot esculenta C.) PADA PERLAKUAN JENIS DAN KONSENTRASI ENKAPSULAN Kesia Teodora Br Ginting; Ni Made Wartini; Luh Puu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 2 (2022): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Cassava leaf extract can be developed as a natural food coloring. Food coloring from cassava leaf acetone extract is made in powder form to make it easier to use and more stable in storage. This study aims to determine the effect of the type and concentration of encapsulation on the characteristics of the acetone extract of cassava leaf natural dye and determine the best type and concentration of encapsulant to obtain cassava leaf natural dye acetone extract encapsulate. This study used a factorial randomized block design with two factors. The first factor is the type encapsulant (maltodextrin and gum arabic) and the second factor is the concentration (5%, 10%, and 15%). The objective data obtained was then tested by analysis of variance and if there was an effect of treatment on the observed variables, the analysis was continued with the Tukey test. The results showed that treatment interactions had an effect on, yellowness level (b*), total chlorophyll and encapsulation efficiency but had no effect on yield, water content, redness level (a*), brightness level (L*). Treatment of gum arabic type with a concentration of 10% is the best treatment to produce acetone extract encapsulate natural dye of cassava leaves with yield characteristics of 95,55%, water content 10,69%, solubility 89,50%, the total chlorophyll was 3.42%, brightness level (L*) of 21,21, the level of redness (a*) was 6.30, the level of yellowness (b*) was 13.18, and the encapsulation efficiency was 89.73%.

Pengaruh Penambahan Gula Aren terhadap Karakteristik Eko-enzim Kulit Buah Nanas (Ananas comosus). Ida Bagus Wiryasuta Yudiantara; Luh Putu Wrasiati; I Wayan Arnata
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 3 (2022): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2022.v10.i03.p03

Ecoenzyme is a product of fermentation process that can be used as disinfectant, biocompose, and surface cleaner. In general, ecoenzyme production use organic waste, glucose, and water which fermented for 3 months in anaerob environment before harvested. This research intend to determine the effect of brown sugar addition on characteristics of ecoenzyme from pineapple peels. This research using completely randomized design with single factor. The factor in this research is addition of brown sugar in different ratio. Brown sugar addition of pineapple peels consist of 6 level which are 0:6 ratio; 1:6 ratio; 2:6 ratio; 3:6 ratio; 4:6 ratio; and 5:6 ratio of brown sugar. Variables observed in this research are alcohol contain, pH, and total dissolve solid. The result of this observation indicate that brown sugar addition affected alcohol contain, acidity, and total dissolve solid of ecoenzyme from pineapple peels. Ecoenzyme has higest alcohol contain on day 8 and decresed on day 10. Addition of 5:6 brown sugar ratio was the best treatment with 8,25±0,22% (v/v) alcohol contain, 3,98± 0,11 pH, and 7,87± 1,03 total dissolve solid value.

PENGARUH PERBANDINGAN LEMAK KAKAO (Theobroma cacao L.) DAN VCO (Virgin Coconut Oil) SERTA LAMA PENGADUKAN TERHADAP KARAKTERISTIK MARGARIN gusti agung ayu kade saraswati; Luh Putu Wrasiati; I Gusti Ayu Lani Triani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 3 (2022): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2022.v10.i03.p14

Cocoa fat are composed of vegetable fat which is contain high stearate acid and palmitate acid and usualy used at pharmacy sector as a suppositoria, in indutrial sector it use as cosmetic based such as lipstick and lip balm, and in food sector it used as a mixing ingredient of chocolate bar, candy, and bakery. VCO (Virgin Coconut Oil) is a clear oil from fresh coconut extraction proces which is contain high antioxidant and laurate acid that good for health benefit. In this study we will learn about comparation effect of cocoa butter and VCO and mixig duration to margarne characteristic. The comparation of cocoa butter and VCO are 65:35, 70:30, and 75:25 and the mixing duration are 10 minute, 15 minute, 20 minute. The result show the increase of cacao butter make margarine have a higer fat contain, texture, and chocolate taste. The resutlt show that both comparation of ingridient and mixing duration give a real imppact to margarine charasteristic. In this study the best treatment is in comparation cacao butter and VCO at 70:30 and with mixing duration for 15 minute. The best margarine characteristic having a result water content14,46±0,37%, fat content90.42±0.61%, texture analyzer2.74 ± 0.19 %, color intencity test L* 34.23±0.04%, a* 17.6 ±0.25%, b* 19.34±0.25% and scoring color 3.40 ±0.51%, taste 3.30 ± 0.51%, and favorites 3.00 ± 0.65 %.

Pengaruh Suhu Penyeduhan dan Takaran Saji Terhadap Karakteristik Teh Hitam La Vie en Rose Produksi PT. Bali Cahaya Amerta Riza Febriyani; Luh Putu Wrasiati; I Gusti Ayu Lani Triani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 3 (2022): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2022.v10.i03.p10

Teh hitam adalah teh yang dihasilkan dari pucuk daun teh (Camellia sinensis) melalui proses fermentasi. Teh hitam La Vie en Rose diproduksi oleh PT. Bali Cahaya Amerta merupakan salah satu jenis teh yang dipromosikan sebagai minuman atau minuman fungsional yang memiliki sifat antioksidan. Teh ini terdiri dari campuran teh hitam dan kuntum mawar. Penelitian ini bertujuan untuk mengetahui pengaruh suhu penyeduhan dan dosis penyajian terhadap karakteristik teh hitam La Vie en Rose serta mengetahui suhu penyeduhan dan dosis penyajian agar menghasilkan teh hitam La Vie en Rose dengan karakteristik terbaik. Penelitian ini menggunakan rancangan acak lengkap faktorial dengan dua faktor sebagai perlakuan. Faktor pertama adalah suhu penyeduhan yang terdiri dari 3 level yaitu (70±20)°C, (80±2)°C, (90±2)°C. Faktor kedua adalah takaran saji yang terdiri dari 4 takaran yaitu 2 gram, 3 gram, 4 gram, dan 5 gram dengan volume air rendaman 200 mL. Variabel yang dianalisis meliputi kadar ekstrak dalam air teh hitam La Vie en Rose, aktivitas antioksidan IC50, intensitas warna sistem L*, a*, b* dan uji hedonik. Hasil penelitian menunjukkan bahwa interaksi antara perlakuan suhu penyeduhan dan takaran saji berpengaruh terhadap aktivitas antioksidan IC50, uji hedonik, dan tingkat kekuning-kuningan (b*), tetapi tidak berpengaruh terhadap tingkat kecerahan (L*) dan tingkat kemerahan (a*). Karakteristik terbaik berdasarkan nilai IC50 terendah dan hasil uji hedonik tertinggi adalah perlakuan dengan suhu brewing 90°C dan dosis sajian 3 gram menghasilkan teh hitam La Vie en Rose dengan karakteristik aktivitas antioksidan IC50 sebesar 239,628±0,22 ppm , tingkat kecerahan (L*) 16,36±1,3, tingkat kemerahan (a*) 9,98±0,7 dan tingkat kekuningan (b*) 10,01±0,10, penerimaan keseluruhan (uji hedonic) 5,9±0,79 (antara agak suka sampai sangat suka). suka), serta kadar sari larut air sebesar 16,5%

Co-Authors A A Gede Ary Gunada A.A.P. Agung Suyawan Wiranatha Adhe Sri Nanda Puspita Amenra Ramzi Naz AMNA HARTATI Amna Hartiati Anak Agung Made Dewi Anggreni Anak Agung Made Dewi Anggreni Anak Agung Putu Agung Suryawan W Anak Agung Putu Agung Suryawan Wiranatha Anak Agung Sagung Mirah Mahadewi Anggreni, Ni Made Dian Ardhinata Antares Binsar Hamonangan Manurung Bulkaini Bulkaini Deddy Setiadi Kadir Madjid DEWA AYU ANOM YUARINI Dwi Fitriyanti Eka Nur Diana Elissa Priscilla Emita Dwi Cahyana Erna Sri Rahayu Evarini, Ni Kadek Ezra Agitian Fadhilla Surya Utomo Fakhrudin - G.P. Ganda Putra Gede Windu Wirajaya Gek Ulan Sukma gusti agung ayu kade saraswati Gusti Ayu Kadek Diah Puspawati Gusti Putu Ganda Putra I Dewa Gde Mayun Permana I Dewa Gede Agung Sastra Wiartha I Gede Arie Mahendra Putra I Gede Arya Sukadana Putra I GEDE PUTU WIRAWAN I Gusti Ayu Agung Putri Utami I Gusti Ayu Krisna Dewi I Gusti Ayu Lani Triani I Gusti Ayu Meia Dewi I Gusti Gde Satria Anggakara Putra I Gusti Made Dwi Sapta Nugraha I Gusti Ngurah Pratama Putra I Gusti Ngurah Pratama Putra I Kadek Dwi Jenana I Kadek Surya Wirawan I Kadek Widhiana Putra I Ketut Gede Putra Adiyasa I Ketut Satriawan I Ketut Suada I Ketut Sumadi I Ketut Suter I Made Andre Cucumandalin I Made Anom Sutrisna Wijaya I Made Aries Susetia Mahdi I Made Bagus Wisesa Yogiswara I Made Dwipayana I Made Indra Pratista I Made Kartana I Made Mahaputra Wijaya I Made Suardana I MADE SUPARTHA UTAMA I N. T. ARIANA I Nengah Kencana Putra I NYOMAN MANTIK ASTAWA I Nyoman Sumerta Miwada I NYOMAN SUTARPA SUTAMA I Putu Fajardhiputra Hernes I Putu Hendra Adi Prasanta I W.G. SEDANA YOGA I Wayan Agus Satriadi I Wayan Agus Wijaya Adi Kesuma I Wayan Arnata I Wayan Eggy Perdana Putra I Wayan Eko Fridayana I Wayan Ferry Artha Yoga I Wayan Gde Angga Prasetya I Wayan Suarta I Wayan Weta I.A. L. Dewi I.M. Mega I.M.A.S. Wijaya I.W.G.S. Yoga Ida Ayu Gede Satwika Candra Praba Sari Ida Ayu Komang Tricahyani Ida Ayu Putu Arik Cahayanti Ida Ayu Sinta Citra Pertiwi Ida Bagus Bas Baskara Ida Bagus Gede Awidyanata Ida Bagus Ketut Mantra Ida Bagus Ketut Widnyana Yoga Ida Bagus Putu Gunadnya Ida Bagus Wayan Gunam Ida Bagus Wiryasuta Yudiantara Ida Bagus Wisnu Matra Atmaja Ida Bagus Yogaswara IPutu Gde Budisanjaya Jelau, Kaprianto Kadek Mei Ahadianti Kadek Thiar Prahitadani Karina Novita Dewi Keisa Az-zahra Kesia Teodora Br Ginting Komang Adi Darmawan Lianatus Sholeha Luh Kurnia Dwi Indriyani Luh Putu Ayu Evitasari Cesarini Lutfi Suhendra MADE PHARMAWATI Made Ria Defiani Manika Santhi Mertayasa, I Made Mira Ardhaning Swari Miwada Sumirtha Ngurah Intan Wiratmini Ni Kadek Megayanti SJ Ni Kadek Ummy Indiyani Ni Ketut Gitariastuti Ni Ketut Seminari Ni Ketut Titi Triastuti Ni Luh Gede Dina Yunita NI LUH MADE PRADNYAWATHI Ni Luh Putu Devi Savitri Ni Luh Putu Diyan Utami Dewi Ni Luh Putu Ravi Cakswindryandani Ni Luh Wayan Ari Sukarmini Ni Made Leny Mustikasari Ni Made Purindah Sari Ni Made Sri Wahyuni Ni Made Sri Wahyuni Ni Made Wartini Ni Made Wartini Ni Made Wartini Ni Nengah Soniari Ni Nyoman Desi Trisna Dewi Ni Nyoman Desi Trisnadewi Ni Nyoman Dian Luswiantini Ni Nyoman Sri Yulianthi Ni Nyoman Wirasiti Ni Putu Adriani Astiti Ni Putu Diah JuliantariD Ni Putu Eny Sulistyadewi Ni Putu Hertika Dewi Ni Putu Kiki Vrashinta Dewi Ni Putu Suwariani Ni Wayan Titin Kartika Sari NiMade Wartini Novi Dwiningrum Nyoman Agus Bagiada NYOMAN SEMADI ANTARA Odilia Keron Panji Hasbi Muhammad Pranayasa, Wayan Angga Putranti, Jessica Ayuningtyas Putu Agung Sujud Rama Krishna Putu Ayu Gaudiya Waisnawi Putu Dwi Ariyanti Lestari Putu Mutia Septiyaningsih Putu Shangrila Revia Parameswari Prascita Rahel Br Ginting Rani Situmorang Rian Hakim Riza Febriyani Riza Ibnu Fajar Sadyasmara, Cokorda Anom Bayu Sagung Ayu Bulan Julia Saraswati Samapta Manggala Aditya Sang Ayu Sri Eka Oktari Shaskara, I Made Ananda Merta Siddique, Kadambot.H.M. Siska Elisabet Silalahi Sri Mulyani Sri Mulyani Sutama Sutama Tati Budi Kusmiyarti Tiara Ayu Khairunnisa Viani, Sofia Charlotie Viona Valentine Br Ginting Vonny Tanone Widnyani, Ida Ayu Putu Ary Wiranatha, Anak Agung Putu Agung Suryawan Wito Setioko Yenni Ciawi Zainul Fikri

Title

Found 140 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 140 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 140 Documents
Search