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Strategi Pemasaran Produk Minuman Serai (Cymbopogon Citratus) Herbal di CV. Nadis Herbal, Badung, Bali Evarini, Ni Kadek; Wiranatha, Anak Agung Putu Agung Suryawan; Wrasiati, Luh Putu
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 2 (2025): Juni
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.2025.v13.i02.p04

Abstract

CV. Nadis Herbal is a company that produces serai (Cymbopogon citratus) herbal drink products in the Badung area. This research aims to analyze the conditions of internal factors (strengths and weaknesses) and external factors (opportunities and threats) of herbal drink products by CV. Nadis Herbal, to formulate alternative strategies that can be used in herbal drink products by CV. Nadis Herbal and to determine priorty alternatives to increase sales at CV. Nadis Herbal. The business development strategy uses SWOT analysis (Strength, Weakness, Opportunities and Threats) and is supported by quantitative analysis using the IFE, EFE, IE and QSPM matrices. The number of respondents in this study was 6 experts. Based on the research that has been carried out, the SWOT analysis formed the IFE and EFE matrices with scores of 2.73 and 2.60, indicating that the herbal drink company is in quadrant cell V (Hold and Maintain) in the IE matrix, then the SWOT matrix obtained six alternative strategies which were analyzed using the QSPM matrix as a decision. formulation of appropriate marketing strategies. So that a priority strategy is obtained based on the analysis, namely that Nadis Herbal can take advantage of its strengths in making high-quality herbal drink products to take advantage of the trend of healthy and natural drinks in increasing market potential with a total TAS score of 6.70.
Karakteristik Bubuk Biji Buah Salak Bali : Kajian Suhu dan Waktu Penyangraian I Gusti Ngurah Pratama Putra; Luh Putu Wrasiati; Ni Made Wartini
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol. 9 No. 2 (2024): Oktober
Publisher : Fakultas Teknologi Pertanian, Universitas Udayana Gedung GA, Fakultas Teknologi Pertanian, Universitas Udayana Jl. Raya Bukit Jimbaran, Jimbaran, Kuta Selatan, Bali Telp/Fax: (0361) 701801

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA/2024.v09.i02.p05

Abstract

Biji salak adalah salah satu hasil samping perkebunan salak yang jarang dimanfaatkan. Tujuan dilakukannya penelitian ini yakni untuk mengetahui karakteristik mutu dan sensoris bubuk biji buah salak Bali. Rancangan Acak Kelompok (RAK) Faktorial digunakan pada penelitian ini. Terdapat dua faktor perlakuan yakni suhu dan waktu penyangraian dengan tiga level suhu penyangraian (190 ± 2°C, 200 ± 2°C dan 210 ± 2°C) dan waktu penyangraian (10 menit, 20 menit dan 30 menit). Variabel yang diamati antara lain uji kadar sari larut air, kandungan tanin, total fenol, kadar abu, kadar air, uji intensitas warna, uji skoring dan uji hedonik (parameter aroma, warna dan rasa), serta identifikasi senyawa citarasa. Analisis ragam digunakan dalam penelitian ini kemudian dilanjutkan dengan uji Duncan apabila terdapat perlakuan yang memberikan pengaruh nyata atau sangat nyata. Hasil penelitian menunjukkan bahwa perbedaan level suhu, waktu penyangraian berpengaruh nyata (P < 0,05), akan tetapi interaksi antara kedua perlakuan tersebut berpengaruh tidak nyata (P>0,05). Perlakuan penyangraian pada suhu 210oC dan waktu penyangraian selama 10 menit merupakan perlakuan terbaik menurut tingkat kesukaan panelis tertinggi dengan karakteristik kadar air 3,68%, kadar abu 3,34%, kadar kafein 0,0145%, kadar tanin 5,07g TAE/g, total fenol 20,07mg GAE/g, kadar sari larut air 13,51%, intensitas warna dengan nilai L* 57,05, a* 4,96, b* 17,88 dan warna yang didapat adalah French beige. Teridentifikasi beberapa senyawa dengan tingkat kemiripan diatas 90 % diantaranya asam palmitat dengan tingkat kemiripan 93% pada waktu retensi 15,136 menit, asam linoleat dengan tingkat kemiripan 96% pada waktu retensi 16,993 menit dan (tetrahydroxycyclopentadienone) tricarbonyliron dengan tingkat kemiripan 93% pada waktu retensi 17,197 menit.
Karakteristik Kapsul Ekstrak Pewarna Buah Pandan (Pandanus tectorius) Menggunakan Penyalut Maltodekstrin dan Karaginan Ardhinata Antares; Ni Made Wartini; Luh Putu Wrasiati
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol. 2 No. 2 (2017): Oktober
Publisher : Fakultas Teknologi Pertanian, Universitas Udayana Gedung GA, Fakultas Teknologi Pertanian, Universitas Udayana Jl. Raya Bukit Jimbaran, Jimbaran, Kuta Selatan, Bali Telp/Fax: (0361) 701801

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2017.v02.i02.p04

Abstract

Tanaman pandan tersebar di kawasan pantai dan kepulauan di Asia Timur dan Selatan sampai di Polynesia. Buah tanaman pandan mengandung karoten yang biasa digunakan sebagai bahan pewarna melalui proses ekstraksi dan enkapsulasi. Tujuan dari penelitian ini adalah untuk mengetahu efek dari perbandingan maltodekstrin dan karagenan sebagai bahan pengkapsul dari ekstrak buah tanaman pandan. Perlakuan dalam penelitian ini menggunakan rancangan blok teracak satu faktor yaitu rasio bahan maltodekstrin dan karagenan, yaitu maltodekstrin : karagenan masing-masing 10% : 0%, 9,5% : 0,5%, 9% : 1%, 8,5% : 1,5%, 8% : 2%. Hasil penelitian menunjukkan bahwa perbandingan kedua bahan pengkapsul tersebut berpengaruh sangat nyata (P< 0.01) terhadap kandungan air, total karoten, kelarutan, permukaan karoten, serta efesiensi pengkapsulan. Adapun parameter tersebut masing-masing adalah kandungan air 9.11-12.19%, total karoten 502.53-970.91 mg/ 100g, kelarutan 72.44-85.04%, permukaan karoten 281.76-361.83mg/100g, efesiensi pengkapsulan 27.99-70.98%.
Pelatihan Pengemasan dan Pelabelan Sebagai Usaha Peningkatan Pengembangan Produk pada UMKM Pindang Ikan di Desa Kusamba Wrasiati, Luh Putu; Fajarini, Luh Dian Rna; Sudarma, I Made; Braja, I Wayan Ryantama Swastika; Putra, I Gede Arie Mahendra
Setia Mengabdi: Jurnal Pengabdian kepada Masyarakat Vol. 6 No. 2 (2025): Desember 2025
Publisher : Politeknik STIA LAN Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31113/setiamengabdi.v6i2.94

Abstract

Desa Kusamba di Kabupaten Klungkung, Bali, merupakan sentra produksi olahan hasil perikanan melalui POKLAHSAR Ulam Sari Segara yang memproduksi ikan pindang dan abon ikan. Namun, mitra masih menghadapi kendala berupa rendahnya daya simpan produk, kualitas kemasan yang belum standar, keterbatasan manajemen usaha, serta pemasaran digital yang belum optimal. Program pengabdian ini bertujuan meningkatkan kualitas produksi, kapasitas manajemen usaha, dan jangkauan pemasaran melalui pelatihan pengemasan, pelabelan, perhitungan Harga Pokok Produksi (HPP), serta digitalisasi pemasaran. Kegiatan dilaksanakan selama delapan bulan melalui sosialisasi, pelatihan, penerapan teknologi, pendampingan, dan evaluasi yang melibatkan 36 anggota POKLAHSAR. Hasil menunjukkan peningkatan signifikan: pemahaman desain kemasan mencapai 90%, pemahaman label 75%, kemampuan menghitung HPP 60%, dan keterampilan pengemasan vakum 75%. Selain itu, 100% peserta terlatih dalam pengemasan dan pelabelan, 75% mampu mengoperasikan alat pengemasan, 75% produk telah menggunakan kemasan fungsional, serta pemasaran digital meningkatkan jangkauan pasar hingga 50%. Dukungan alat produksi (freezer dan coolbox) turut memperbaiki mutu bahan baku. Program ini terbukti meningkatkan daya saing produk olahan ikan melalui inovasi teknologi pengemasan dan penguatan literasi manajemen serta pemasaran digital, sehingga mendukung keberlanjutan usaha perikanan masyarakat pesisir.
Analisis Kepuasan Konsumen Terhadap Sabun Cair Virgin Coconut Oil (VCO) Dari Penjual Citra Ayu: Studi Kasus Di Platform Belanja Online Shopee Biamnasi , Ambrosius Trikurniawan; Wrasiati, Luh Putu; Yoga , I Wayan Gede Sedana
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 4 (2025): Desember
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.2025.v13.i04.p07

Abstract

The development of e-commerce has transformed consumer behavior, including the purchase of personal care products such as Virgin Coconut Oil (VCO) liquid soap. This study aims to analyze the product and service quality attributes affecting consumer satisfaction with VCO liquid soap sold by Citra Ayu on the Shopee platform. The research employs a survey method using Importance-Performance Analysis (IPA) and Customer Satisfaction Index (CSI) approaches. Data were collected through questionnaires distributed to consumers. The CSI indicates a high level of satisfaction, with scores of 86.68% for product quality and 86.58% for service quality, both categorized as “very satisfied.” Regarding product quality, the most important attributes are raw material quality with an importance level of 4.52, product fragrance with a score of 4.40, and price suitability with product quality scoring 4.38. However, product effectiveness needs improvement, as it has a performance index (TKI) of 99.22%. For service quality, cleanliness and neatness of packaging, timely delivery, and responsiveness to customer complaints are key factors with importance scores of 4.38 and 4.36. The packaging design attribute has the highest performance level at 108.44%, while seller knowledge about the product has the lowest at 96.80%. Citra Ayu has successfully provided high consumer satisfaction through good product and service quality. Nevertheless, improvements in product effectiveness and seller knowledge are necessary to maintain competitiveness in the e-commerce market.
Karakteristik Sensori dan Warna Sate Lilit Ayam Dengan Perlakuan Penambahan Gula Kelapa Shaskara, I Made Ananda Merta; Mertayasa, I Made; Wrasiati, Luh Putu
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 2 (2024): Juni
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.2024.v12.i02.p11

Abstract

Satay lilit is a traditional Balinese food that is popular with locals and tourists alike. Satay Lilit is usually made from chicken, beef and pork. Almost all traditional restaurants serve satay lilit as their mainstay menu. The processing of satay lilit is quite complicated with complete spices so that the serving process often takes a long time. Frozen sate lilit, satay lilit that has been cooked, vacuum-packed and frozen, is now being introduced. The shelf life of this satay is relatively long at around 2-3 months. The treatment in this study was the addition of coconut sugar 0%, 5%, 7.5%, 10%, 12.5%, and 15% of the satay dough used. This study aims to determine the effect of coconut sugar addition on the sensory and color characteristics of satay lilit. The second objective was to determine the amount of added sugar to get the best characteristics of satay lilit. The results showed that all treatments of coconut sugar addition had a significant effect on the sensory and color characteristics of satay lilit. The more sugar added, the darker and redder the satay color. The best characteristic of the satay lilit was the addition of 10 percent coconut sugar. This satay lilit has taste characteristics with an average value of 4.6 (slightly sweet to sweet), texture with an average value of 4.45 (normal to slightly hard), overall acceptance with a value of 5.85 (somewhat like to like), then color intensity L of 54.45, a of 2.95 and b of 19.10.
Karakteristik Mikroemulsi Ekstrak Bunga Kamboja Kuning (Plumeria alba) Pada Ukuran Partikel dan Waktu Ekstraksi Wiradharma, I Gede Yudha; Suhendra, Lutfi; Wrasiati, Luh Putu
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 3 (2024): 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.2024.v12.i03.p11

Abstract

The yellow frangipani flower (Plumeria alba) possesses numerous important chemicals that can be utilized in the formulation of cosmetic and fragrance goods by PEG 400 extract microemulsion. In the extraction of yellow frangipani blossoms, PEG 400 serves as a polar solvent with a low molecular weight, non-adhesive properties, and a dielectric constant of 13.6. The study aimed to ascertain the influence of particle size and extraction duration on the microemulsion properties of yellow frangipani flower extract, as well as to identify the optimal conditions for achieving superior microemulsion characteristics of the extract. This research employed a Randomized Group Design featuring two variables. The initial factor is particle size, categorized into three levels: 40 mesh, 60 mesh, and 80 mesh. The second component is extraction duration, comprising three levels: 2 hours, 4 hours, and 6 hours. Data were subjected to ANOVA analysis, subsequently followed by Tukey's test. The findings indicated that the interplay between particle size and extraction duration markedly influenced microemulsion stability following 24 hours of incubation and subsequent centrifugation stability. The ideal treatment comprised a microemulsion of yellow frangipani flower extract at a particle size of 80 mesh, extracted over a duration of 6 hours, exhibiting a clear appearance. The turbidity index was measured at 1.378% after 24 hours of incubation, with a centrifugation stability of 1.522%, a particle size of 9.476 nm, and a stable microemulsion.
Karakteristik Krim Body Scrub Pada Variasi Perbandingan Bubuk Kulit Kopi Robusta dan Ekstrak Kulit Jeruk Nipis Serta Waktu Pengadukan Tambak, Yosafat Anesta Tarigan; Putra, Gusti Putu Ganda; Wrasiati, Luh Putu
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 3 (2024): 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.2024.v12.i03.p14

Abstract

Body scrub cream is one of the cream dosage forms. Raw materials and stirring time in the cream making process affect its characteristics. The purpose of this study was to understand the effect of the ratio of robusta coffee skin powder and lime peel extract and stirring time in making body scrub cream and determine the best treatment in producing body scrub cream. The implemented design is Factorial Randomized Block Design (RBD), first factor of the comparison between robusta coffee skin powder: lime peel extract 1: 2, 1: 1, and 2: The second factor is stirring time of 15, 20, and 25 minutes. The variables observed were moisture content, pH, viscosity, spreadability, separation ratio, antioxidant activity, and organolopetic assessment. The results showed that the material ratio treatment had a very significant effect on water content, viscosity, spreadability, antioxidant activity, aroma, color, and texture. Stirring time treatment had a very significant effect on viscosity, spreadability, and antioxidant activity of body scrub cream. The interaction between treatments had a very significant effect on antioxidant activity. The treatment of the ratio of ingredients, stirring time, interaction between treatments had no effect on pH. The conclusion in this study is the treatment of the ratio of robusta coffee skin and lime peel extract 1: 2 and stirring time of 15 minutes is the best treatment in making body scrub cream, with characteristics of water content value 38.03%, pH 5, viscosity 30,000 cp, spreadability 5.49 cm, separation ratio =1, antioxidant activity (IC50) 243,688.65 ± 309.50 mg/L, aroma 5.30 (somewhat like - like), color 4.05 (normal - somewhat dislike), and texture 4.90 (normal - somewhat like).
Karakteristik Body Scrub Pada Variasi Perbandingan Ekstrak Kulit Buah Kakao dan Ekstrak Kulit Lemon Serta Waktu Pengadukan Machtum, Rahiqi; Putra, Gusti Putu Ganda; Wrasiati, Luh Putu
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 4 (2024): Desember
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.2024.v12.i04.p06

Abstract

A body scrub is a treatment that coats the entire surface of the body's skin. The composition of raw materials and stirring time in the body scrub manufacturing process will affect the characteristics of the product. This ponder points to decide the impact of the proportion of cocoa natural product peel extricate and lemon peel extricate and mixing time on the characteristics of the bodyscrub and decide the proportion of cocoa natural product peel extricate: lemon peel extricate and certain mixing time to deliver the leading body clean. The experimental design utilized in this consider could be a two-factor factorial RBD (Randomized Block Design) gathered by time of fabricate. The primary calculate is the proportion of additional cocoa natural product peel and lemon extricate with a proportion of 3 levels, to be specific (1:1), (2:1), (3:1). The moment calculate is blending time which comprises of 3 levels, to be specific 15, 20, and 25 minutes. Information were analyzed by investigation of fluctuation and proceeded with Duncan's test. The factors watched in this consider were dampness substance, pH, viscosity, spreadability, separation ratio, antioxidant activity, and organoleptics. The comes about appeared that the proportion of cocoa case extricate and lemon extricate and mixing time had an awfully critical impact on moisture content, spreadability, viscosity, aroma organoleptic, color organoleptic, and texture organoleptic. The interaction had a really critical impact on antioxidant action. From the effectiveness index test, it was obtained that the treatment of the ratio of cocoa pod extract and lemon extract (1:1) and mixing time of 15 minutes was the leading treatment to deliver a body clean with the characteristics of the water substance esteem of 33.73%, pH 7, viscosity 27,950 cp, spreadability 6.28 cm, separation ratio = 1, antioxidant activity 118. 28 mg/ml, organoleptic aroma 5.75 (mildly liked-liked),
Strategi Peningkatan Kualitas Produk Dan Kepuasan Konsumen Sate Lilit Ayam Men Budi Di Desa Blahkiuh Kabupaten Badung Provinsi Bali Suputra, I Gede Maha Adijaya; Mertayasa, I Made; Wrasiati, Luh Putu; Yoga, I Wayan Gede Sedana; Gunam, Ida Bagus Wayan
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 14 No 1 (2026): Maret
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.2026.v14.i01.p09

Abstract

In the village of Blahkiuh, located in the Abiansemal sub-district, Badung regency, there are many sellers of traditional foods. One of the traditional food sellers there is Men Budi. He sells traditional chicken sate lilit. The intense business competition has led business owners to change their marketing strategies by improving product quality and analyzing consumer importance and satisfaction. This study aimed to assess the quality attributes of chicken sate lilit, importance and satisfaction levels,and develop strategies to enhance the of Men Budi's chicken sate lilit. The Quality Function Deployment (QFD) method was employed for the analysis. The findings identified eight quality attributes of chiken sate lilit that were important and satisfactory to consumers: taste, texture, size, price, packaging, cleanliness, aroma, and color. Taste received the highest consumer importance ranting (4.53), while aroma and color scored the lowest (4.18). in terms of satisfaction, aroma ranked the highest (4.31), while texture was rated the lowest (3.95). Improvement priorities included texture, price, cleanliness, color, and taste. Additionally, technical parameters requiring attention were mixing, grilling, and raw material preparation.
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