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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) Jurnal Ilmiah Teknologi Pertanian Agrotechno 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

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 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

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EFEKTIVITAS JENIS PELARUT DAN LAMA EKSTRAKSI TERHADAP KARAKTERISTIK CONCRETE MINYAK ATSIRI KULIT JERUK MANDARIN (Citrus reticulata) I Ketut Gede Putra Adiyasa; Ni Luh Putu Wrasiati; Ni Made Wartini
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 4 (2015): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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The aimed of this research were 1) to find out the effect of solvent type and extraction time on the characteristics of mandarin orange peel concrete, 2) to determine the solvent type and extraction time for producing the best characteristics of mandarin orange peel concrete and 3) to determine the compounds contained in the concrete of mandarin orange peel. This study used a factorial Randomized Block Design. The first factor was solvent type which consisted of 3 levels namely : nhexane, ethyl acetate and ethanol. The second factor was extraction time consisted of 3 levels namely : 3, 4, and 5 hours. Two groups of treatment were experimented, based on the time of experiment implementation. The results showed that the solvent type significantly affected the yield and characteristics of mandarin orange peel concrete, while extraction time and its interaction did not affect the variables observed. Using extraction solution of ethanol and extraction time for 5 hours was the best treatment to produce concrete of mandarin orange peel. The yield of the treatment was 47,65%, with the preference of flavor like to very like and strength of flavour was 3,90. By using GC-MS, the compounds contained in the concrete were identified as Naphthalene, 1,2,3,5,6, 8a-hexahydro-4, 7-dimethyl1-1-(1-metylethyl)-, (1S-cis); n-Hexadecanoic acid; Hexadecanoic acid, ethyl ester; 9,12-Octadecadienoic acid (Z, Z)-; Linoleic acid ethyl ester; D, .alpa. –Tocopherol and 4H-1-Benzopyran-4-one, 2-(3,4-dimethoxyphenyl)-5,6,7-trimethoxy.

STRATEGI PENGEMBANGAN USAHA AIR MINUM DALAM KEMASAN (Studi Kasus PT. Govinda Tirta, Nyanglan Bangli) I Wayan Ferry Artha Yoga; Luh Putu Wrasiati; Gusti Putu Ganda Putra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 4 No 4 (2016): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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This study aimed (1) to analyze the internal and external conditions of PT. Govinda Tirta, (2) to develop and recommend business development strategies and (3) to finding the priority strategies ofPT. Govinda Tirta. The analysis of Business Development Strategies used a matrix of Strength, Weakness, Opportunities and Threats (SWOT), supported by the analysis of quantitative uses a matrix of External Factor Evaluation (EFE), Internal Factor Evaluation (IFE), Internal External (IE) and Quantitative Strategic Planning Matrix (QSPM). The results showed that the weighting and rating value of IFE matrix was 3.2 indicated strong positions and EFE Matrix was 3.29 indicated a strong ability. In IE matrix, the strategy that must be done was to grow and develop a strategy, which consists f an intensive strategies (market penetration, market development and product development), andintegrative strategies (backward integration, forward integration and horizontal integration). There were8 alternative strategies that can be structured to develop businesses of PT. Govinda Tirta. The highest Total Atractive Score value of alternative strategies was promoting with IT based. Keywords: Business Development Strategies, Bottled Water, PT. Govinda Tirta, SWOT, QSPM

Karakteristik Ekstrak Pewarna Alami Bunga Kenop (Gomphrena globosa L.) pada Perlakuan Jenis Pelarut dan Suhu Ekstraksi serta Korelasi antar Variabel Zainul Fikri; Ni Made Wartini; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 3 (2020): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Globe amaranth is one of the flowers contain betacyanin that potentially used as natural dye by extracting. This research aimed to find out the characteristics of natural dye extract of globe amaranth on the treatment of solvent types and extraction temperature as well as to determine the correlation between a total of betacyanin with the yield and color intensity of the natural dye extract of globe amaranth. This experiment was designed using two factors. The first factor was solvent types consisting of aquades, ethanol 48 percent, and ethanol 96 percent. The second factor was the extraction temperature consisting of 25, 35, and 45ºC. The data analysis used a bivariate correlation test. The results showed the characteristics of the natural dye extract of globe amaranth on the treatment of the type of solvent and extraction temperature were as follows: yield of 8.65 – 16.13 percent, betacyanin total 30.01 – 185.51 mg / 100g, brightness level (L*) 12.08 – 17.09, redness level (a*) 8.19 – 10.93, and yellowish level (b*) 4.77 – 7.87. A total of betacyanin was positively correlated with yield and the redness level (a*) with correlation coefficient value (r) 0.504 (strong) and 0.986 (very strong) and determination coefficient value (R2) 0.2541 and 0.9719, while a total of betacyanin was negatively correlated with the brightness level (L*) and the yellowish level (b*) with the correlation coefficient value (r) -0.932 (very strong) and -0.907 (very strong) and determination coefficient value (R2) 0.8679 and 0.8226. Keywords: Gomphrena globosa L., betacyanin, extraction, correlation

PENGARUH KONSENTRASI PELARUT ETANOL DAN SUHU MASERASI TERHADAP RENDEMEN DAN KADAR KLOROFIL PRODUK ENKAPSULASI EKSTRAK SELADA LAUT (Ulva lactuca L) Ni Nyoman Desi Trisna Dewi; Luh Putu Wrasiati; Gusti Putu Ganda Putra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 4 No 3 (2016): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (439.862 KB)

This research were aimed to 1) investigate the effect of ethanol concentration and temperature of maceration to rendement and chlorophyll content of sea lettuce extract powder, 2)investigate how the effect of ethanol concentration and temperature of maceration to rendement and chlorophyll content of sea lettuce extract powder. This experiment used randomized block design with 2 factors. The first factor was the ethanol concentration consists of 3 levels namely 70%, 80% and 90%. The second factor temperature of maceration consists of 4 levels namely 30 ± 2oC, 45± 2oC, 60 ± 2oC and 75 ± 2oC. Variables observed were rendement, chlorophyll acontent, chlorophyll b content and total chlorophyll content. The result showed that ethanol concentration and temperature of maceration had high significantly effect on chlorophyll acontent, while did not affect on rendement. Interaction between ethanol concentration and temperature of maceration had high significantly effect on chlorophyll b content and total chlorophyll content. Ethanol concentration 90% with temperature of maceration 45 ± 2oC had the highest characteristic of sea lettuce extract powder at 27,08 % rendement, 97,07 ppm chlorophyll a content, 246,53 ppm chlorophyll b content and 306,28 ppm total chlorophyll content Keywords : encapsulation, sea lettuce, ethanol concentration, temperature of maceration, Ulva lactuca L

Karakteristrik Enkapsulat Pewarna dari Ekstrak Daun Pepaya (Carica papaya L.) pada Perlakuan Perbandingan Gelatin dan Maltodekstrin Samapta Manggala Aditya; Luh Putu Wrasiati; Sri Mulyani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 1 (2021): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Papaya leaves can be used as a green dye because it contains chlorophyll. Chlorophyll compounds as a green coloring are obtained by extraction and stored in the form of encapsulation powder. This study has two purposes, (i) to know the effect of the gelatin and maltodextrin encapsulants ratio on the encapsulates characteristics of papaya leaf coloring extract, and (ii) to determine the encapsulates comparison treatment of the best gelatin and maltodextrin in producing the characteristic encapsulate extract of papaya leaf coloring. Experiments in this study were using a randomized block design with one treatment, namely the ratio of gelatin and maltodextrin consisting of 7 levels, namely, (1:0), (0:1) (1:1), (1:1.5), (1:2), (1:2.5), (1:3). The results showed that the ratio of gelatin-maltodextrin was highly significant (P<0.05) on yield, total chlorophyll content, solubility, brightness level, redness level (a*), yellowish level (b*) and no effect (P>0.05) on water content. The treatment of gelatin and maltodextrin (1:3) ratio was the best treatment to produce encapsulate sea lettuce extract with yield of 35.27 %, water content of 6.13%, total chlorophyll content of 1192.69 ppm, solubility of 79.12%, brightness level (L*) 39.39, redness level (a*) 16.95 and yellowish level (b*) 14.84. Keywords : papaya leaf extract, gelatin, maltodextrin, encapsulation

Pengaruh Perbandingan Bahan Pelarut dan Lama Ekstraksi terhadap Karakteristik Ekstrak Pewarna Daun Pandan Wangi (Pandanus amaryllifolius Roxb.) I Made Dwipayana; Ni Made Wartini; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 4 (2019): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Dyes from fragrant pandan leaves contain chlorophyll obtained through the extraction process. The purpose of this study were to determine the effect of the ratio of ingredients to solvents and the length of extraction on the characteristics of natural coloring extracts of fragrant pandan leaves and determine the best treatment from the comparison of ingredients with solvents and extraction time to produce natural coloring extracts of fragrant pandan leaves. This study used a 2 factor factorial randomized block design. The first factor is the comparison of materials with solvents consisting of 3 levels, namely 1:13, 1:15, and 1:17. The results showed that the comparative treatment of the material with the solvent and the extraction time greatly influenced the extract yield, chlorophyll a levels, chlorophyll b levels, total chlorophyll levels, brightness level L *, redness level a *, yellowish level b *, interactions greatly influenced the levels chlorophyll a, chlorophyll b level, total chlorophyll content, redness level (a *), yellowish level (b *) but have no effect on extract yield and brightness level (L *). Comparison of material treatment with solvent 1:15 and extraction time for 36 hours, is the best treatment to produce pandanus fragrant leaf extract coloring with extract yield characteristics of 10.32%, chlorophyll a levels of 3402.04 ppm, chlorophyll b levels of 612.23 ppm, total chlorophyll content of 4013.42 ppm, brightness level (L *) 35.27, redness level (a *) 17.15, yellowish level (b *) 30.43. Keywords: Pandanus amaryllifolius Roxb., chlorophyll, nature color, extraction.

PENGARUH PERBANDINGAN BAHAN DENGAN PELARUT ASETON TERHADAP TOTAL FENOLIK, WARNA DAN KLOROFIL EKSTRAK Sargassum polycystum I Putu Fajardhiputra Hernes; Lutfi Suhendra; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 2 (2018): April
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Seaweed is one of the biological resources that its existence is very abundant in all marine waters in Indonesia. One of them is Sargassum polycystum which is a type of brown algae (Phaeophyceae). The purpose of this study was to determine the effect of comparison the material with the solvent to the color content, the total phenolic and chlorophyll of Sargassum polycystum extract, and to determine the comparative treatment of the material with best solvent to produce Sargassum polycystum extract. This experiment uses a simple Group Randomized Design (GRD) consisting 5 comparisons of materials with the acetone (w/v) ie (1:9), (1:11), (1:13), (1:15), (1:17). Furthermore, the treatment is repeated as much as 3 times based on implementation time, to obtained 15 units of experiments. The results showed the ratio of material with the solvent had a very significant effect (P<0.01) on the rendement parameters, brightness (L*), redness (a*), yellowishness (b *), total phenolic, chlorophyll a and total chlorophyll. The results had significant effect (P<0.05) shown on chlorophyll b parameters. The best treatment was obtained from the treatment with the highest value on several parameters tested ie, yield, total phenolic and chlorophyll content. Comparison of material with acetone solvent (1:15) (w/v) was the best treatment with yield of 2.27%, color intensity (L*) 5.08, (a*) -5.62, (b*) 54.00, total phenolic 0.95 mgGAE / 100g, chlorophyll a 279 ppm, chlorophyll b 134 ppm and total chlorophyll 310 ppm. Key words: Sargassum polycystum, compounds bioactive, comparison of material with solvent.

Laju Kerusakan Krim Kunyit – Daun Asam (Curcuma domestica Val.-Tamarindus indica L.) pada Berbagai Konsentrasi Phenoxyethanol selama Penyimpanan Ni Luh Putu Devi Savitri; I Gusti Ayu Lani Triani; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 1 (2022): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

This study aims to determine the relationship between the concentration of phenoxyethanol on the rate of deterioration of turmeric-tamarind cream and to determine the appropriate concentration of phenoxyethanol so as to produce turmeric-tamarind cream with a longer shelf life and meet SNI requirements. This study uses a linear regression analysis, with phenoxyethanol concentration treatment consisting of 6 levels, namely 0%; 0.2%; 0.4%; 0.6%;0.8% and 1%. The treatment was repeated 3 times so that there were 18 experimental units. The objective data obtained were analyzed using linear regression to determine the rate of deterioration of turmeric-tamarind cream during storage. The variables were observed in this study is homogeneity, ph, the specific gravity, viscosity, total phenolic, total plate count (ALT) and molds/yeasts (AKK). The results showed that the best concentration of phenoxyethanol preservative concentration was P6 (1%) treatment with a ph value of 5.46, specific gravity 0.99038 g/cm3, viscosity 10000 cps, total phenol 33.60036 mg GAE/g, ALT 0 colony/g and AKK 0 colony/g. Keywords : Turmeric, Tamarind leaves, Phenoxyethanol, Shelf life

PENGARUH SUHU DAN LAMA CURING TERHADAP KANDUNGAN SENYAWA BIOAKTIF EKSTRAK ETANOL BUNGA KECOMBRANG (Nicolaia speciosa Horan) Panji Hasbi Muhammad; Ni Luh Putu Wrasiati; A.A.M. Dewi Anggreni
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 4 (2015): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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This research were aimed to 1) investigate the effect of curing temperature and curingtime to bioactive compounds of kecombrang flower extract 2) to determine an appropriatecuring temperature and curing time that was able to produce the higest bioactive compoundsof kecombrang flower extract. Solvent used for the extraction was ethanol.This experiment used randomized block design with 2 factors. The first factor was the curing temperature consists of 2 levels namely 30 ±2 oC and 40 ±2 oC. The second factor was curing time consists of 4 levels namely 3 hours, 6 hours, 9 hours and 12 hours. The objective data analyzed using ANOVA followed by Duncan test and subjective data analyzed with the Friedman test. This research conducted twice to obtain 16 units experiment. The results showed that curing temperature and curing time had high significantly effect on rendement, tannin, anthocyanin of kecombrang flower extract while the interaction was not significant. Curing temperature, curing time and its interaction had high significantly effect on pH. The curing treatment at 40 ±2 oC for 3 hours had the highest characteristic extract of kecombrang flower at 3.51% rendement, 4.68 pH, 0.81% tannin, 2.06 mg/L anthocyanin, 5.1 score of hedonic (between rather like to like) and 7.10 flavor strength.

ANALISIS KEPUASAN KONSUMEN TERHADAP KUALITAS PRODUK DI BALI TANGI SPA Gede Windu Wirajaya; Luh Putu Wrasiati; Cokorda Anom Bayu Sadyasmara
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 4 No 4 (2016): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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This study aims to know about the primary attributes at Bali Tangi Spa to get the customer satisfaction, to know the grade of customer satisfaction on product at Bali Tangi Spa, and to choose which attributes should be the priority to be improved by the company to achieve the customer satisfaction. The study was conducted at Bali Tangi Spa. The sample was 110 respondents used purposive sampling method. The data collected by distributed questionnaires and directly to respondents. This study using the Importance Performance Analysis (IPA) method. The result showed that the highest grade of customer satisfaction was Bali Tangi Spa have many variant of product with the compatibility level of 144,94%. The lowest of grade customer satisfaction was the price of product is relevant with the compatibility level of 84,34%. The attributes that must have priority was the price of product is relevant and the availability of the product that compatible for the customer. Keywords: customer satisfaction, Importance Performance Analysis, Spa, Bali Tangi Spa.

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 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 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

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