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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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PEMANFAATAN LIMBAH CAIRAN PULPA HASIL SAMPING FERMENTASI BIJI KAKAO SEBAGAI BAHAN DASAR ASAM ASETAT DENGAN PROSES DISTILASI Anak Agung Sagung Mirah Mahadewi; G.Putu Ganda Putra; Ni Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 2 No 2 (2014): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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This study aims (1) to determine the effect of ratio between material and water solvent, and distillation time on the characteristics of acetic acid produced from the pulp liquid waste by product of fermented cocoa beans, and (2) to determine the ratio between material and water solvent, and distillation time which produces the most potential distillate that can be used as a basic ingredient to produce the best acetic acid. The experiments in this study were using a randomized block factorial design (RBFD) with 2 factors. The first factor was the ratio of material and water solvent (A) which consists of three levels, i.e. 1:1, 1:2, 1:3, and the second factor was the distillation time (B) which consists of three levels, i.e. 10, 20, 30 minutes. Research was carried out 2 times, therefore it was found 9 treatment combinations that were grouped into 18 experimental units. The treatment of ratio between material and water solvent affects the percentage yield of distillate, pH, total acid and acetic acid. The treatment of distillation time affects the percentage yield of distillate, pH, total acid and acetic acid. The interaction treatment A and B significantly affects the percentage yield of distillate, but it does not affect pH, total acid and acetic acid. The ratio between material and water solvent (1:1) with distillation time of 30 minutes is able to produce the most potential distillate that can be used as a basic ingredient to produce the highest percentage of distillate yield of 69.50%, pH 2.95, total acid 0.04 meq NaOH/g, and 0.22% acetic acid.

ANALISIS NILAI TAMBAH PENGOLAHAN DAN KELAYAKAN FINANSIAL MINUMAN BUBUK HERBAL BAWANG BERLIAN (Eleutherine americana Merr) Ni Putu Hertika Dewi; I Ketut Satriawan; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 2 (2017): April
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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The purpose of the study is to determine the value added processing and calculate the feasibility of the business of herbal drink diamond powder (Eleutherine Americana Merr). Value added analysis using Hayami method and Financial Feasibility Analysis uses quantitative descriptive analysis using calculations profit and loss, Net Present Value (NPV), Internal Rate of Return (IRR), Net B/C Ratio, Payback Period (PP), and Break Event Point (BEP). The results showed that added value obtained from the processing of diamond onion is Rp. 166.955 / Kg. The business of herbal drink powdered diamond as a whole is profitable with a net profit of Rp. 200.085.601 of year and worth developing. It is based on financial feasibility analysis that is Net Present Value (NPV) of Rp. 391.505.116, Internal Rate of Return (IRR) of 30%, Payback Period (PP) for 1 year 4 months, and Net B / C Ratio of 2,14. Sensitivity analysis indicates that an increase in operational cost of 10% and a 10% revenue decrease does not affect the feasibility of the project. Based on the results of research on the business of herbal drink powder diamond is very feasible to be developed.Keywords: diamond onion, value added, financial feasibility

STRATEGI PENGEMBANGAN USAHA PRODUKSI ROTI BALI KENCANA BAKERY, DENPASAR Ni Putu Kiki Vrashinta Dewi; Ni Luh Putu Wrasiati; I Ketut Satriawan
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 study aims to analyze the internal and external conditions and to develop and recommend business development strategies of Bali Kencana Bakery. Business Development Strategy Analysis using SWOT matrix, supported by quantitative analysis was using matrix EFE, IFE, IE, and QSPM. The result showed that the weighted value for the matrix Internal Factor Evaluation (IFE) was 3.11 (strong position) and External Factor Evaluation (EFE) was 2.64 (relatively moderate). In the matrix Internal External (IE) strategy that must be done was to grow and establish strategies (growth and build), which consists of an intensive strategy (market penetration , market development and product development) or integrative strategies (backward integration, forward integration and integration horizontal). There were nine alternative strategies can be drawn up to develop the business of Bali Kencana Bakery.

PEMANFAATAN AMPAS PADAT BREM CAIR MENJADI GULA CAIR Ida Ayu Sinta Citra Pertiwi; Luh Putu Wrasiati; I Wayan Arnata
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 1) determine the effect of comparison between brem dregs flour with a solution of hydrochloric acid (HCl) and a long hydrolysis of the characteristics of liquid sugar produced, 2) determining the ratio of brem dregs flour with a solution of hydrochloric acid (HCl) and long hydrolysis to produce the characteristic of best sugar liquid. This experiment was factorial experiment using a randomized block design (RAK) with two factors. The first factor is the ratio between Brem dregs flour with a solution of hydrochloric acid (HCl) 0,75% consists of three levels, namely; 1:4, 1:6 and 1:8. The second factor is the length of hydrolysis which consists of three levels ie; 10 minutes, 20 minutes and 30 minutes. Thus obtained 9 treatment combinations were grouped into two, based on the execution time so that obtained 18 experimental units. The variables analyzed were the starch content, ash content, reducing sugar, yield and total dissolved solids. Objective data were analyzed by analysis of variance followed by Duncan test.The results showed that the brem dregs flour with a solution of hydrochloric acid (HCl) and a long hydrolysis significant effect on the starch content, reducing sugar, yield and total dissolved solids, while the ash content not significant. Interactions between treatment comparisons brem dregs flour with a solution of hydrochloric acid (HCl) and a long hydrolysis very significant effect on the starch content, reducing sugar, yield and total dissolved solids. Handling of comparison among brem dregs flour with a solution of hydrochloric acid (HCl) 1:4 and hydrolysis for 30 minutes will produce liquid sugar product with the best quality in accordance with SNI 01-2891-1992 about liquid sugar syrup composition based on the value of reduction sugar namely ash content <1% in accordance with the SNI, reduction sugar 33,89 mg/l, yield 167,77% and total dissolved solids 49% brix except the starch content of 1,20%. Keywords : acid hydrolysis, brem dregs, hydrochloric acid, liquid sugar

KARAKTERISTIK ENKAPSULAT PEWARNA FUNGSIONAL DARI EKSTRAK SELADA LAUT (Ulva lactuca L) PADA PERLAKUAN PERBANDINGAN GELATIN DAN MALTODEKSTRIN I Wayan Eko Fridayana; Luh Putu Wrasiati; G.P Ganda Putra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 4 (2018): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Sea lettuce can be used as a functional green dye because it contains chlorophyll. Chlorophyll compounds as green coloring are obtained by extraction and stored in the form of encapsulation powder. This study has two purpose, there are to knowing the effect of the gelatin-maltodextrin encapsulant ratio on the encapsulates charagcteristics of sea lettuce functional coloring extract and determine the encapsulates comparison treatment of the best gelatin-maltodextrins in producing the characteritic encapsulates extract of sea lettuce functional coloring. Experiments in this study using a Randomized Single Factor Group with treatment ratio of gelatin and maltodextrin consisting of 9 levels, namely (1:0), (1:1), (1:1,5), (1:2), (1:2,5), (1:3), (1:3,5), (1:4), and (0:1). The results showed that the ratio of gelatin-maltodextrin was highly significant (P<0.01) on yield, total chlorophyll content, solubility, brightness level, significantly (P<0.05) on the level of redness (a*), yellowish level (b*) and no effect (P>0.05) on water content. The treatment of gelatin-maltodextrin 1:2,5 ratio is the best treatment to produce encapsulate sea lettuce extract with yield of 10.38%, water content of 8.61%, total chlorophyll content of 20.59 ppm, solubility of 0.80%, brightness level (L*) 45.21, redness level (a*) 1.68 and yellowish level (b*) 13.88. Keywords :Sea lettuce extract, gelatin, maltodextrin, encapsulation.

Pengaruh Perlakuan pH dan Suhu terhadap Stabilitas Ekstrak Alga Merah (Gracilaria sp.) sebagai Pewarna Alami Odilia Keron; Luh Putu Wrasiati; Ida Bagus Wayan Gunam
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 3 (2021): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Phycoerytrin is a red pigment found in red algae. Red algae Gracilaria sp. potential to be a source of natural dye because it contains phycoerythrin. Phycoerythrin is unstable to light, pH, and temperature. The purpose of this study was to determine the effect of pH and temperature on the stability of the dye extract from the red algae Gracilaria sp. and determine the pH and temperature that best maintain the constancy of the red algae Gracilaria sp. extract during storage. The design in this study used a completely randomized design with two factors, namely pH and temperature. First factor was the pH treatment which consist of three levels namely pH 4, pH 7 and pH 10 and second factor was initial temperature consist of two levels, namely 4±2?C and 28±2?C. The results showed that pH had a very significant effect (P<0.01) on the total phycoerythrin, brightness (L*), redness (a*) and yellowness (b*) at weeks 2, 3, 4. Temperature treatment has a very significant effect on the total phycoerythrin and brightness (L*) at weeks 3 and 4, as well the level redness (a*) and the level yellowness (b*) at weeks 2, 3 and 4. At pH 4 and cold temperature (4±2?C) were the best treatments to maintain the stability of the red algae Gracilaria sp. extract during storage. They had the lowest decrease in phycoerythrin levels and redness (a*), and had the smallest increase in brightness (L*) and yellowness (b*). Extract that were stored for 4 weeks with pH 4 and temperature 4±2?C treatment had decrease in total phycoerythrin, increase in brightness (L*), decrease in redness (a*), and increase in yellowness (b*) successively was 13.04%, 0.47%, 6.58%, dan 3.50%. Keywords : Gracilaria sp. extract, phycoeriythrin, pH, temperature, stability

Karakteristik Ekstrak Metanol Daun Mangrove (Rhizophora mucronata) pada Perlakuan Ukuran Partikel dan Waktu Maserasi Eka Nur Diana; Luh Putu Wrasiati; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 3 (2021): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Mangrove leaf (Rhizophora mucronata) is one part of the plants that has not been used optimally. This study aims to determine the effect of particle size and maceration time on the characteristics of the mangrove leaf methanol extract (Rhizophora mucronata) and to determine the particle size and maceration time so as to produce the best characteristics of the mangrove leaf methanol extract (Rhizopora mucronata). This study used a factorial Randomized Block Design (RBD) with two factors. The first factor is the particle size which consists of 40, 60 and 80 mesh. The second factor is the maceration time which consists of 24, 36 and 48 hours. The data were analyzed by analysis of variation and if the treatment had an effect, it was continued with the Tukey test. The results showed that the treatment of particle size and maceration time had a very significant effect on the yield, total flavonoids, IC50 and color intensity (L*, a*, b*), while the interaction between particle size and maceration time had a significant effect on total flavonoids, and IC50. The particle size of 60 mesh with a maceration time of 36 hours can increase the average value of total flavonoids, IC50, level of redness (a*) and level of yellowness (b*). Particle size 60 mesh and maceration time 36 hours is the best treatment to obtain methanol extract of mangrove leaves with the following characteristics: yield 33.90 ± 1.502%, total flavonoids 82.03 ± 1.24 mg QE/g, antioxidant activity IC50 71.06 ± 1.84 ppm , the level of brightness (L*) 23.93 ± 0.559, the level of redness (a*) 11.12 ± 0.568, and the level of yellowness (b*) 10.15 ± 0.510. Keywords: Mangrove leaves (Rhizhopora mucronata), extraction, particle size, maceration time

Pengaruh Penambahan Ragi Tape dan Waktu Fermentasi Hasil Samping Cairan Pulpa terhadap Karakteristik Mutu Cuka Kakao (Theobroma cacao L.) Ida Bagus Gede Awidyanata; G.P Ganda Putra; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 2 (2020): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

The aim of this study was to determine the effect of adding ragi tape and the time of natural fermentation of the pulp byproducts of the fermented cocoa beans on the characteristics of the quality of cocoa vinegar and determining the addition of tape yeast and the natural fermentation time of the best pulp fluid for cocoa vinegar production. The experiments in this study used a randomized block design with two factors. The first factor is the addition of yeast tape consisting of 5 levels, namely without the addition of yeast tape (control), the addition of yeast tape 0.05% (w / v), 0.10% (w / v), 0.15% (w / v), 0.20% (w / v), the second factor is the fermentation time consisting of 6 levels, namely 5, 10, 15, 20, 25, 30 days. Treatment The addition of tape yeast has a very significant effect on acetic acid, pH, total dissolved solids, total sugar, has no significant effect on alcohol content in the fermented vinegar from the pulp fluid which is the by-product of cocoa bean fermentation. The length of fermentation treatment has a very significant effect on acetic acid, pH, total dissolved solids, total sugar, alcohol. The interaction between the two treatments had no significant effect on acetic acid, pH, total dissolved solids, alcohol content, and significant effect on total sugar in fermented cocoa vinegar products. The best treatment was obtained from the addition of 0.15% (w / v) yeast tape and 30 days fermentation time which produced cacao vinegar with acetic acid content of 2.40%, pH 3.37, total dissolved solids 4.25 obrix, total sugar 0.03%, and 0.00% alcohol. Keywords : vinegar fermentasion, ragi tape, time of fermentation

Karakteristrik Enkapsulat Ekstrak Pewarna Fungsional Bunga Rosella (Hibiscus sabdariffa L.) pada Perlakuan Perbandingan Kasein-Maltodekstrin Putu Dwi Ariyanti Lestari; Luh Putu Wrasiati; Ni Putu Suwariani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 4 (2019): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Rosella contains high levels of anthocyanin and can be used as a source of functional dyes. The making of functional dyes is carried out through the process of extraction and encapsulation. The aims of this study were to determine the effect of casein-maltodextrin encapsulation ratio on the encapsulation characteristics of rosella flower functional dye extract and determine the best encapsulation ratio of casein-maltodextrin in producing rosella functional dye extract encapsulates. Experiments in this study used a single factor randomized block design. These factors are the casein and maltodextrin ratio which consists of (maltodextrin), (1: 0.5), (1: 1), (1: 1.25), (1: 1.5), (1: 1.75), (1: 2.0), (1: 2.5) and (casein). The results showed that casein and maltodextrin comparison factors had a significant effect of yield, (P <0.01) on yield, total anthocyanin, surface anthocyanin level, encapsulation efficiency, solubility, brightness (L*), redness (a*), yellowish level (b*) but did not have a significant effect (P> 0.05) on water content. The comparison treatment between casein and maltodextrin 1: 0.5 is a treatment to produce encapsulate products of roselle flower functional dye extract with a yield of 42.86 percent, water content of 5.04 percent, surface anthocyanin total of 9.43 mg/g, surface anthocyanin level 1.66 mg/g, encapsulation efficiency 82.37 percent, solubility 45.84 percent, brightness level (L*) 60.86, redness level (a*) 25.64, yellowish level (b*) 29.61. Keywords: rosella (Hibiscus sabdariffa L.), extraction, casein, maltodextrin, encapsulation.

PENGARUH PERBANDINGAN JENIS PELARUT TERHADAP KANDUNGAN SENYAWA FENOL, a-TOKOFEROL, DAN KAROTENOID EKSTRAK Sargassum polycystum Ni Nyoman Sri Yulianthi; Lutfi Suhendra; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 4 (2017): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Sargassum polycystum is one species of the brown algae class (Phaeophyceae). Brown algae that grows and spreads in almost all Indonesian sea, and has been known to contain various bioactive compounds that are useful in the health field. The objectives of this study were to determine the effect of solvent-type composition on the resulting would compound content of phenol, ?-tocopherol, and carotenoid extract of Sargassum polycystum, and to determine the ratio of solvent type that obtain the best of Sargassum polycystum extract. This experiment used a Randomized Block Design (RBD) with 7 treatment of ethanol and acetone (v/v) solvents, (0 : 10), (1 : 9), (3 : 7), (5 : 5), (7 : 3), (9 : 1), (10 : 0). Furthermore, the treatment was grouped into 3 based on implementation time, so that obtained 21 units of experiments. The results showed that the ratio of solvent type was very significant (P<0,01) to all observed variables is rendement, total phenol, ?-tocopherol content, and total carotenoid. The effect treatment to the ratio of ethanol solvent : acetone (1: 9) v/v with 21.06 dielectric constant resulted in the best bioactive content of Sargassum polycystum extract with yield of 2,61%, total phenol 2,334 mgGAE/100g, ?-tocopherol 6,724 mg/100g, and total carotenoid 0,342%. Key words: Sargassum polycystum, bioactive compounds, ethanol, aceton, extraction.

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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