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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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (452.074 KB) | DOI: 10.24843/BUM.2022.v21.i03.p03

Abstract

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
Chemical-Physical Characteristics of Edible Film Incorporated Bali Cattle Hide Gelatin and Encapsulated Gaharu Leaf Extract Miwada Sumirtha; Sumadi Ketut; Wrasiati Wrasiati; Sutama Sutama; Tirta Ariana; Bulkaini Bulkaini
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 1 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (205.145 KB) | DOI: 10.29165/ajarcde.v7i1.228

Abstract

The objectives of this study were to analyze the potential of incorporating bali cattle hide gelatin and gaharu leaf extract encapsulated as an edible film with antioxidant potential. The research method was using Completely Randomized Design, ie concentration of gaharu leaf extract encapsulated (G0 = 0%, G1 = 5%, G2 = 10%, G3 = 15% and G4 = 20%). The results showed that the characteristics of edible films were significantly different (P <0.05), such as moisture content (7.37%) in G4; protein (86.25%) in G0, phenol (10.84 mg / 100 g GAE) in G4 and antioxidant (150.36 mg / L. GAEAC) in G4, and the effect was not significant on ash content of the film. It film thickness, tensile strength, elongation, and water vapor transmission rate of edible film were significant (P <0.05) influence with results for 0.04 mm (G0); 1.64 Mpa (G0); 54.86% (G1) and 11.20 g.mm/m2.day in G4, respectively. The conclusion of the research is edible film of incorporation of balicattle skin bali gelatin and gaharu leaf extract encapsulated with 20% concentration yielding functional characteristics (potency antioxidant) with the highest value. Indicators of chemical characteristics include moisture content (7.37%); ash content (0.49%); protein content (71,98%); phenol (10.84 mg / 100 g GAE) and antioxidant (150.36 mg / L GAEAC). While physical indicators include film thickness (0.02 mm); tensile strength (1.54 MPa); elongation (71.48%) and water vapor transmission rate (11.20 g.mm/m2.day).
Optimasi formula krim body scrub ekstrak lamun (Enhalus acoroides) terenkapsulasi Made Pharmawati; Luh Putu Wrasiati
AGROINTEK Vol 17, No 1 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i1.14041

Abstract

Body scrub cream is used to clean and nourish the skin. Several illegal creams were reported to contain harmful chemicals. Some plant extracts can replace chemical compounds because they can lighten the skin. Enhalus acoroides is one of the seagrass species that is widely distributed in Indonesia. Leaf extract of E. acoroides was found to contain phenolic, tannin, and flavonoid. Due to the bioactive compounds in the E. acoroides extract can be added to cosmetic products such as body scrub cream. This study aimed to analyze the effect of the addition of encapsulated E. acoroides extract on the characteristics of the body scrub cream and determined the concentration of the encapsulated E. acoroides extract, which produced the best body scrub cream. The extraction was done using chloroform: ethanol (9:1) and encapsulation using maltodextrin and tween. The body scrub cream was made in two phases, the oil phase and the water phase. The concentrations of the encapsulated E. acoroides extract tested were 0%, 0.5%, 1%, 1.5%, 2%, 2.5%. The characteristics evaluated were homogeneity, pH, viscosity, spreadability, stickiness, IC50, and organoleptic test for color and scent. The results showed that the body scrubs were homogenous. The pH values were 5.43-6.66, and viscosity was 34400-46400cp which are in the range of SNI for cosmetic products. The spreadability values were 4.03-5.5cm, and stickiness was 4.8-6.91sec. The antioxidant capacity (IC50) ranged from 147.38 to 157.64 ppm, and the overall acceptance scores were 5 to 6.80. Based on the effectivity index and statistical analyses of physical-chemical characteristics, the best concentration of encapsulated E. acoroides extract was 2%.  These findings indicate the potential of encapsulated E. acoroides extracts to improve skin health.
KARAKTERISTIK EKSTRAK PEWARNA ALAMI BUGENVIL (Bougainvillea x buttiana“mahara”) PADA PERLAKUAN JENIS PELARUT DAN SUHU EKSTRAKSI Vonny Tanone; Ni Made Wartini; Luh Putu Wrasiati
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 10 No 1 (2023): Scientific Journal of Food Technology (Maret)
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.2023.v10.i01.p39

Abstract

This research aims to determine the effect of solvent types and extraction temperatures on the characteristics of natural dyes of bougainvillea, determine of the solvent type and extraction temperature which can produce natural dyes from bougainvillea with the best characteristics, and identify organic compounds that makeup bougainvillea dye extract from the best treatment. This study used a factorial randomized block design with 2 factors. Factor I is a solvent type consisting of 3 levels: ethanol 96%, ethanol 96%: citric acid 20% (1:1), and citric acid 20%. Factor II is extraction temperature consisting of 3 levels: 30oC, 45oC, and 60oC. The results showed that the treatment of extraction temperature, solvent type, and interaction had an effect on betacyanin capacity, yield, acidity (pH), brightness (L *), redness (a *), and yellowish level (b *). The treatment of ethanol 96% solvent: citric acid 20% with extraction temperature of 30oC was the best treatment for obtaining bougainvillea dye extract with characteristics of betacyanin capacity 413.545 mg/100g, yields of 9,450%, pH 0.835, value of L* 4,335, values of a* 1,740 and value of b* 33,770. Organic compounds that comprised bougainvillea extract from the best treatment were betanidin quinone, betanin, and dicarboxylic derivatives.
KARAKTERISTIK EKSTRAK KULIT BUAH MANGGIS (Garcinia mangostana L.) DAN BUNGA ROSELLA (Hibiscus sabdariffa Linn) SEBAGAI BAHAN PANGAN FUNGSIONAL PADA VARIASI JENIS PELARUT DAN SUHU EKSTRAKSI I Made Kartana; Luh Putu Wrasiati; Gusti Putu Ganda Putra
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 9 No 2 (2022): 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.2022.v09.i02.p91

Abstract

Mangosteen pericarp and rosella flower can be used as a functional food. The aims of this study were to determine the effect of solvent type and extraction temperature on the characteristics of the powder extract of mangosteen pericarp and rosella flower, determine the type of solvent and extraction temperature that can produce the best characteristics of the powder extract of mangosteen pericarp and rosella flower, and to know the compounds which contain on the characteristics of the powder extract of mangosteen pericarp and rosella flower. The experiments were a factorial experiment with two factors which were designed with a randomized block design. The first factor is the type of solvent which consists of ethanol 96%, acetic acid, ethanol 96%:acetic acid (1:1), ethanol 96%:asam asetat (2:1). Second factor is extraction temperature which consists of room temperature, the temperature of 40 ± 2oC, 50 ± 2oC, 60 ± 2oC with maceration time is 2 hours. The results showed that the solvent of ethanol 96% 1:1 acetic acid at room temperature and the interactions have a significant effect on the yield, total phenol, and antioxidant capacity. In the analysis of total anthocyanin only the solvent type and the extraction temperature had a significant effect, meanwhile, both interactions didn’t affect anything. Ethanol 96% 1:1 acetic acid at room temperature produced the best characteristics of the powder extract of mangosteen pericarp and rosella flower with yield characteristic 20,32±0,26a%, total phenol 9,5903±0,05 mg GAE/100g, antioxidant capacity 47,6796±1,49 mg GAE/100g, dan total anthocyanin 11,10 %. Meanwhile, the types of chemical compounds analyzed with the GC-MS method on the powder extract of mangosteen pericarp and rosella flower are metiletilasetat, dihidropiran, karbonilklorida, 2- propanal, 2-furanon, tetrahidrotiazol, lakton, pentadesil ester.
Effect of Adding Lemongrass Stalks on Characteristics of Herbal Drink Lemongrass - Palm Sugar as a Functional Food Putra, I Gede Arie Mahendra; Luh Putu Wrasiati; Yuarini, Dewa Ayu Anom
Journal Akademik Universitas Swiss German Vol. 4 No. 2 (Feb 2023)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33555/jffn.v4i2.102

Abstract

Palm sugar is a product made from the sap of lontar tree flowers. Palmira Indonesia has started to develop palm sugar products in the form of powder and drinks. The addition of lemongrass stalks can be used as an alternative to improve product characteristics. This study aims to determine the effect of adding lemongrass stalks and to obtain the sensory characteristics of the lemongrass palm sugar herbal drink. This research was conducted using a completely randomized experimental design with the proportion of lemongrass stalks (0%, 5%, 10%, 15%, 20%, and 25%). The data were analyzed by analysis of variance. If significant, then proceed with Duncan's Multiple Range Test. The results showed the addition of lemongrass had a very significant effect on the scoring test of taste attributes, significantly on the hedonic test of the taste attributes and not significantly on the hedonic test of the color attribute, total acceptance, and the scoring test of the color attribute. The best treatment that can be used to make a lemongrass-sugar palm herbal drink is a 10% addition of lemongrass stalks. The panelist's acceptance of the treatment was liked for taste, color, and total acceptance attributes with the taste scoring criteria being balanced brown sugar and lemongrass and color scoring criteria being red. This treatment was also containing an antioxidant activity was 69.64% with an IC50 was 694.50 ppm, a total dissolved solid was 0.52 Brix, and a color characteristic of L* 26.9, a* 23.16, and b* 37.1 with red oxide criteria.
KARAKTERSITIK FISIKOKIMIA EKSTRAK BEKATUL BERAS HITAM ASAL DESA CENGOLO - TABANAN SEBAGAI SUMBER PEWARNA FUNGSIONAL Widnyani, Ida Ayu Putu Ary; Wartini, Ni Made; Wrasiati, Ni Luh Putu
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 10 No 2 (2023): 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.2023.v10.i02.p68-74

Abstract

Bekatul beras hitam merupakan hasil samping pada proses penyosohan beras hitam yang berpotensi untuk dijadikan bahan pewarna fungsional. Penelitian ini bertujuan untuk, Menentukan pengaruh perbandingan bahan dengan pelarut dan pH terhadap karakteristik ekstrak pewarna bekatul beras hitam serta menentukan perbandingan bahan dengan pelarut dan pH terbaik untuk menghasilkan ekstrak pewarna bekatul beras hitam yang dapat diaplikasikan pada produk pangan. Penelitian ini menggunakan rancangan acak kelompok (RAK) 2 faktor 3 kelompok. Proses ekstraksi sampel menggunakan metode maserasi. Hasil penelitian menunjukkan, perlakuan perbandingan bahan dengan pelarut dan pH pelarut serta interaksinya berpengaruh terhadap parameter uji rendemen, total antosianin, Warna (L*, a*, dan b*). Perlakuan perbandingan bahan dengan pelarut 1:10 dan pH 1 merupakan perlakuan terbaik untuk mendapatkan ekstrak bekatul beras hitam dengan karakteristik, rendemen 0,0089%, total antosianin 596,944 mg/l, nilai L* 51,533, nilai a* 26,933, nilai b* 32,133.
Next-Generation Pasta: Trends and Challenges in Plant-Based and Protein-Enriched Formulation Pranayasa, Wayan Angga; Luh Putu Wrasiati; Ni Made Wartini; I Wayan Arnata
International Journal of Economics, Business and Innovation Research Vol. 4 No. 05 (2025): August - September, International Journal of Economics, Business and Innovatio
Publisher : Cita konsultindo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63922/ijebir.v4i05.2177

Abstract

The high demand for healthier food is contributing to the innovation in pasta formulations, traditionally based on durum wheat semolina. In this context, recent reformulation has focused on the addition of plant-based and protein-rich ingredients, such as legumes, pseudocereals, fish protein, and dietary fiber, to enhance nutritional value and functional properties of pasta product. The reformulations cause an increase in protein, fiber content, amino acid, antioxidant capacity, glycemic control, and prebiotic activity. However, ingredient substitutions pose technological challenges, including changes in texture and high losses during the cooking process. Therefore, this study aims to optimize functional pasta product and address technological challenges by applying different processing methods such as fermentation, extrusion, and enzymatic treatments. The results showed that pasta fortification provided substantial nutritional benefits, although the impact on sensory characteristics posed a significant concern. This was because physicochemical properties of functional ingredients could alter the texture, color, and flavor of product, directly impacting consumer acceptance.
THE POTENTIAL OF Enhalus acoroides AS A BIOSTIMULANT TO ENHANCE MAIZE GROWTH AND DROUGHT TOLERANCE Pharmawati, Made; Wrasiati, Luh Putu; Wijaya, I Made Anom Sutrisna; Siddique, Kadambot.H.M.
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.2025.32.2.2487

Abstract

HIGHLIGHTS- Biostimulant Potential of Enhalus acoroides- Positive Effects of E. acoroides on Maize Growth- Reduction in H2O2 (Oxidative Stress) by Enhalus acoroides extractABSTRACTDrought poses a significant challenge to crop productivity, with maize particularly vulnerable. Enhancing maize tolerance to drought stress is crucial, and one promising approach involves using biostimulants derived from natural sources. The seagrass Enhalus acoroides is a potential biostimulant due to its rich phytochemical composition, including phenols, tannins, flavonoids, and pigments such as chlorophyll, lutein, pheophytin, and beta-carotene. These compounds exhibit antioxidant activity, suggesting their potential role in enhancing plant resilience to drought stress. This study evaluated the effects of E. acoroides extract on maize growth under drought conditions during the seedling phase and analyzed biochemical changes in maize plants treated with the extract. The extract was prepared using 10% dried E. acoroides leaves with a chloroform-to-ethanol solvent ratio of 9:1 (v/v) and subsequently dissolved in distilled water for final concentrations of 0.05%, 0.1%, 0.15%, 0.2%, and 0.25%. The results demonstrated that E. acoroides extract enhanced plant height, increased shoot and root fresh and dry weights. Additionally, plants sprayed with E. acoroides extract exhibited higher total sugar and protein content in the shoots as compared to non-sprayed plants. Under 20% polyethylene glycol (PEG)-induced drought stress, control plants showed severe leaf wilting, whereas extract-treated plants only had mild wilting. The chlorophyll, reducing sugar, total N, and tocopherol contents were also higher in extract-treated plants under PEG stress than in untreated controls. These findings indicate the potential of E. acoroides extract as a biostimulant for improving drought tolerance in maize.
KAJIAN PERBANDINGAN ALGINAT DAN KITOSAN PADA MIKROKAPSUL LEMON LOKAL (Citrus Limon (L.) Burm.f.) SEBAGAI PERISA ALAMI SERTA STABILITASNYA TERHADAP SUHU DAN WAKTU PEMANASAN Ezra Agitian; Luh Putu Wrasiati; Ni Made Wartini
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 5 (2025): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/bp0apg62

Abstract

Tujuan penelitian ini adalah untuk mengkaji efektivitas kombinasi antibakteri alami yaitu minyak sereh dan ekstrak bawang putih dengan NaCl, dalam menghambat pertumbuhan bakteri Escherichia coli dan Staphylococcus aureus. Penelitian ini menggunakan rancangan rancangan eksperimental laboratorium dengan perlakuan kombinasi 0%,1%, 2% dan 3% antara minyak sereh dan NaCl serta bawang putih dengan NaCl. Data dianalisis secara deskriptif dengan membandingkan nilai setiap perlakuan, kemudian ditafsirkan secara kualitatif untuk melihat tren efektivitas antibakteri terhadap masing-masing bakteri. Hasil analisis pH menunjukkan penurunan seiring peningkatan konsentrasi ekstrak. Nilai pH terendah dihasilkan pada konsentrasi 3% yaitu 4,8 untuk bawang putih–NaCl dan 5,7 untuk kombinasi minyak serehNaCl. Daya hambat tertinggi terhadap E. coli (1,60 mm) dan S. aureus (2,00 mm) diperoleh dari kombinasi bawang putihNaCl pada konsentrasi 3%, sedangkan kombinasi minyak sereh–NaCl menghasilkan zona hambat lebih kecil pada konsentrasi yang sama (E. coli 0,70 mm; S. aureus 0,92 mm). Secara keseluruhan, efektivitas antibakteri dari kedua kombinasi masih tergolong sangat lemah, namun menunjukkan potensi lebih besar terhadap S. aureus dibanding E. coli, yang diduga terkait dengan perbedaan struktur dinding sel bakteri. 
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 Biamnasi , Ambrosius Trikurniawan Binsar Hamonangan Manurung Braja, I Wayan Ryantama Swastika 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 Gusti Putu Ganda Putra, Gusti Putu Ganda 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 SUDARMA 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 Jaya, Kadek Bagus Putra Jelau, Kaprianto Kadek Mei Ahadianti Kadek Thiar Prahitadani Karina Novita Dewi Keisa Az-zahra Kesia Teodora Br Ginting Komang Adi Darmawan Lianatus Sholeha Luh Dian Rna Fajarini Luh Kurnia Dwi Indriyani Luh Putu Ayu Evitasari Cesarini Lutfi Suhendra Machtum, Rahiqi 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 Suputra, I Gede Maha Adijaya Sutama Sutama Tambak, Yosafat Anesta Tarigan Tati Budi Kusmiyarti Tiara Ayu Khairunnisa Viani, Sofia Charlotie Viona Valentine Br Ginting Vonny Tanone Widnyani, Ida Ayu Putu Ary Wiradharma, I Gede Yudha Wiranatha, Anak Agung Putu Agung Suryawan Wito Setioko Yenni Ciawi Yoga , I Wayan Gede Sedana Zainul Fikri