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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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PENGARUH SUHU PEMANASAN DAN KONSENTRASI CARBOPOL TERHADAP KARAKTERISTIK SABUN CAIR CUCI TANGAN Ni Wayan Titin Kartika Sari; G. P. Ganda Putra; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 3 (2019): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Liquid soap is a liquid skin cleansing preparation made from basic ingredients of soap (potassium compounds with fatty acids from vegetable or animal oils). The purpose of this study was to determine the effect of heating temperature and carbopol concentration on the characteristics of hand washing liquid soap, as well as to determine the heating temperature and the best concentration of carbopol to produce hand washing liquid soap. This study used a factorial randomized block design with a 2-factor trial. The first factor is the heating temperature which consists of 3 levels are : 70?C, 80?C, 90?C. The second factor is the concentration of carbopol which consists of 3 levels are: 1%, 2%, 3%. The results showed that the heating temperature, carbopol concentration and interaction between the two treatments had a very significant effect on viscosity. Comparison of heating temperature has a very significant effect, but the concentration of carbopol and interaction between treatments has no significant effect on specific gravity and stability of foam. The ratio of carbopol concentration has a very significant effect, heating temperature has a significant effect but the interaction between the two treatments has no significant effect on the foam height. The treatment of heating temperature, carbopol concentration and interaction between treatments had no significant effect on water holding capacity, pH, free alkali and overall reception. The best treatment was obtained from the treatment of 80?C heating temperature with 1% carbopol concentration. Keywords: Heating temperature, carbopol concentration, saponification, liquid soap.

PENGARUH SUHU DAN LAMA PENYANGRAIAN DENGAN OVEN DRIER TERHADAP KARAKTERISTIK TEH BERAS MERAH JATILUWIH Ni Luh Putu Diyan Utami Dewi; Luh Putu Wrasiati; Dewa Ayu Anom Yuarini
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 4 No 2 (2016): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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This research aimed to 1) determine the effect of temperature and roasting time with oven drier on the characteristics of red rice tea 2) get the temperature and optimal roasting time to produce red rice tea with the best characteristics. This study used a factorial Randomized Block Design with 2 factors. The first factor roasting which consists of 3 levels : 140°C, 165°C and 190°C. The second factor is roasting time, which consists of 4 levels : 5, 10, 15 and 20 minutes. Observed variables in this research include water content, ash content, crude fiber content, juice content, anthocyanin content, antioxidant activity and organoleptic. The results showed that temperature and roasting time having effect on water content, crude fiber content, antocyanin content, antioxidant activity, scoring color, and scoring aroma of red rice tea but no effect on ash content, juice content, scoring flavor and overall acceptance of red rice tea Jatiluwih. Interaction temperature and rosting time having effect on water content, crude fiber content, antioxidant activity but no effect on ash content, juice content, and anthocyanin content. Higher temperature and longer roasting time, levels of anthocyanins, the antioxidant activity and water content will decrease. Drying temperature of 140°C with 5 minute roasting time is the best treatment to produce the characteristic red rice tea Jatiluwih. The characteristics of water content 2,11%, ash content 1,21%, crude fiber content 1,28%, juice content 19,87%, anthocyanin content 0,52 mg/L, antioxidant activity 18,34 mgGAE/L, scoring colour of red rice tea 3,20 (between pink to red), scoring flavor of red rice tea 3,40 (between the usual flavors to taste somewhat astringent), scoring aroma of red rice tea 2,67 (between the typical aroma of red rice to red rice rather typical aroma), and the overall acceptance of red rice tea 4,87 (between neutral to not like). Keyword : red rice tea, temperature, time, roasting

Karakteristik Enkapsulat Teh Instan Daun Kenikir (Cosmos caudatus Kunth.) pada Perlakuan Penambahan Emulsifier Tween 80 Emita Dwi Cahyana; Luh Putu Wrasiati; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 1 (2021): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

The aims of research were to know the effect of addition emulsifier tween 80 on the making of Cosmos caudatus Kunth. instant tea, and to determine the addition of the best tween 80 emulsifier to the Cosmos caudatus Kunth. instant tea. This research used a simple randomized block design, wich the concentration of tween 80 as the factor. The concentration of tween 80 used in this research are 0%, 0.5%, 1%, 1.5%, 2%, 2.5%. The data obtained were analyzed by analysis of variance and then processed by the Tukey test. The results showed that the concentration of tween 80 influenced the yield, solubility, total flavonoids, brightness level, redness level, yellowish level, and texture organoleptic tests which included stickiness, dryness and smoothness. The best treatment based on physicochemistry was obtained by adding 1% concentration of tween 80, with a yield value at 11.08 %, solubility at 96.77%, total flavonoids at 9.1041 mg QE/g, the level of brightness (L*) at 36.49, the level of redness (a*) at 19.36, and the level of yellowish (b*) at 30.63. Based on the results of the organoleptic test, respondendts chose treatment without the addition of tween 80, with a stickiness texture value at 4.20 (not sticky),, dryness at 4.60 (dry), and smoothness at 4.75 (smooth). Keywords : Cosmos caudatus Kunth. leaves, instant tea, encapsulation, tween 80

JALUR DISTRIBUSI KAYU MAHONI SEBAGAI BAHAN BAKU KERAJINAN DARI SAWMILL SAMPAI KE PENGRAJIN DI KECAMATAN TAMPAKSIRING I Kadek Surya Wirawan; Luh Putu Wrasiati; Cokorda Anom Bayu Sadyasmara
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 1 (2019): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

This study aimed to know the path of wood distribution produced from Sawmill, Tampaksiring District to the craftsman. This study also aimed to know the handling of wood in every distribution path that was being passed, to know the marketing margin and profit of each tracks from Sawmill to the craftsman. In this research used the survey method by using questionnaires distributed to Sawmill, traders 1, traders 2, retailers, craftsmen. The result of this study found that there was 4 path of wood distributions from Sawmill, Tampaksiring District to the craftsman, there were: I) Farmers – Traders –Consumers, II) Farmers – Traders1 – Traders – Consumers, III) Farmers – Collectors – Traders – Retailers – Consumers, IV) Farmers – Traders – Retailers – Consumers. There was not tracks of wood distribution consisted of sorting and grading on collectors and traders, lowest margin and profit margin of all path on line I are: Rp.850.340 / m3 and Rp.380.000 / m3. While the margin and profit margin of all paths on line IV are: Rp.1.950.630 / m3 and Rp.900.000 / m3. Key words : distribution path, wood mahoni, craftsman, Sawmill.

Analisis Pangsa Pasar Beberapa Merek Produk Minuman Susu Fermentasi dalam Kemasan dengan Metode Rantai Markov di Lingkungan Kampus Universitas Udayana Keisa Az-zahra; A. A. P. A. Suryawan Wiranatha; 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

The objectives of this research were to determine the consumer characteristics of fermented milk products, analysis market share of several packaged fermented milk brands at this time until next five years ahead and determine the long-term market balance at Udayana University. The data used in the study was primary data collected through a questionnaire, for analysis this research was using the markov chain method by software QM 5.3. The result of the characteristics consumers of fermented milk were dominated by women with an average age 21-25 years old and mostly profession are students, with an average spending money for snacks/drinks was Rp 100,000-300,000/month with an average consumption of fermented milk 2-3 times/week. The reason of respondents consuming fermented milk was because of the taste was so special and respondents also get the information from advertisements on television, respondents usually buy the products from supermarkets on their own initiative by planning them first. The result of the research market share analysis was Yakult brand always leads market share, in the 2019 the Yakult brand was 55%, Cimory 30%, Calpico 8%, Vitacharm 4% and other brands 3%. in 2020 there was an increase for Yakult to 56%, a decrease for Cimory 29.5%, Calpico 7.5%, Vitacharm 3.9% and other brands rising to 3.1%. In 2021 only for Yakult change to 56.1% and Vitacharm 3.8%. In 2022 all brands were still in the same percentage but in 2023 Yakult change to 56.2% and Vitacharm 3.7%. The market share will reach stable conditions where the market share of each brand was Calpico 7.0%, Cimory 25.7%, Vitacharm 3.4% and Yakult 60.6% and other brands 3.3%. Keywords: fermented milk, market share, markov chain method

KARAKTERISTIK PEWARNA ALAMI PADA EKSTRAK Sargassum polycystum DENGAN KONSENTRASI PELARUT ETANOL DAN LAMA MASERASI YANG BERBEDA I Made Indra Pratista; 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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (218.356 KB)

Sargassum polycystum is one type of brown seaweed (Phaeopychae) which contains various pigmentcontent such as beta carotene, chlorophyll a and b, and fucoxanthin. The pigment content of Sargassum hasmany potential benefits in both health and industry. The purpose of this study was to determine the effect ofethanol solvent concentration and maceration time on the natural dye characteristics of Sargassum polycystumextract, to determine the best solvent concentration and maceration duration in producing natural dyes fromSargassum polycystum extract. The experiments in this study used Factorial Randomized Block Design (RAK)with two factors. The first factor was the concentration of ethanol solvent consisting of 3 levels, ie 75%, 85%,and 95%. The second factor is the duration of maceration consisting of three levels, ie 12 hours, 24 hours and 36hours. The variables analyzed were rendement, chlorophyll a, b and total chlorophyll and color intensity (L *, a*, b *). The results showed that the concentration of ethanol solvent and maceration time had significant effecton all the variables tested. The interaction between ethanol concentration and maceration durations hadsignificantly effect on chlorophyll content of Sargassum polycystum extract, significantly affecting the colorintensity of L *, and had no significant effect on color intensity a * and b *. The treatment of 95% ethanolsolvent concentration and 36 hours of maceration time produced the best characteristic with yield of extract2,21%, chlorophyll a 93,4 ppm, chlorophyll content b 206,9 ppm, total chlorophyll content 300,7 ppm, and colorintensity (L *) 4.41, (a *) -3.91, (b *) 38.06.Key words: Sargassum polycystum, solvent concentration, maceration time, natural dye.

Pengaruh Jenis Pelarut dan Waktu Maserasi terhadap Ekstrak Kulit Biji Kakao (Theobroma cacao L.) sebagai Sumber Antioksidan I Wayan Gde Angga Prasetya; G.P. Ganda Putra; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 1 (2020): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Cocoa bean husk is a waste of cocoa processing that is large enough and has not been used optimally. Cocoa bean husk waste can be used more optimally by extracting polyphenol compound and used as natural antioxidant. This research aims to determine the effect of the type of solvent and maceration time of cocoa bean husk extract as a source of antioxidants and to determine the best type of solvent and maceration time to produce cocoa bean husk extract as a source of antioxidants. This experiment uses a randomized block design with two factors. The first factor is the type of solvent consisting of methanol 95 percent, ethanol 96 percent and acetone 90 percent. The second factor is the maceration time consisting of 24, 36 and 48 hours. The data is analyzed by variant analysis and continued with the Tukey test. The results showed that the type of solvent and maceration time is a very significant effect on yield, total phenolic and antioxidant capacity. The interaction between treatment is a very significant effect on total phenolic and antioxidant capacity but did not significantly affect the yield of cocoa bean husk extract. The best treatment to produce cocoa bean husk extract as a source of antioxidants is using ethanol solvent and maceration time for 48 hours with a yield characteristic 11.72±0.45 percent, a total phenolic at 80.76±1.12 mg of GAE/g and Antioxidant capacity 49.55±1.13 mg GAEAC/g. Keywords : cocoa bean husk, extraction, solvent, antioxidants.

Pengaruh Konsentrasi Penambahan Bubuk Kunyit (Curcuma domestica Val.) sebagai Pengampelas dan Antioksidan terhadap Karakteristik Krim Body Scrub Ni Kadek Megayanti SJ; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 4 (2021): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

This study aims to determine the effect of the concentration of turmeric powder (Curcuma domestica Val.) as an abrasive and an antioxidant on the characteristics of a body scrub cream and to determine the concentration of adding turmeric powder (Curcuma domestica Val.) as an abrasive and an antioxidant to produce the best characteristics of body scrub cream. This study used a randomized block design with variations in the concentration of turmeric powder with six concentration (0%, 2%, 4%, 6%, 8%, and 10%). The treatments were grouped into 3 based on the time of making body scrub cream so that 18 experimental units were obtained. Data were analyzed by analysis of variance and continued with Tukey's test. The concentration treatment of adding turmeric powder greatly affects pH, viscosity, spreadability, adhesion, total phenol, and overall organoleptic acceptance. The concentration of adding turmeric powder 4% is the best treatment to produce a body scrub cream with the following characteristics: pH 6.52, viscosity 26.933.33 cp, spreadability 5.15 cm, adhesion 9.71 seconds, total phenol 3.19 mgGAE /g, separator ratio= 1, and overall organoleptic acceptance of 6.40 (like to like very much). Keywords : Body scrub cream, Curcuma domestica Val., Antioxidant, Sandpaper

Pengaruh Suhu Awal dan Lama Penyeduhan terhadap Karakteristik Sensoris dan Warna Teh Putih Silver Needle (Camellia assamica) Produksi PT. Bali Cahaya Amerta I Wayan Eggy Perdana Putra; Luh Putu Wrasiati; Ni Made Wartini
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 4 (2020): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

White tea is obtained from the shoots of Camellia assamica tea which are very young and still curled, have very fine silvery-white hairs or silver, and are kept out of the sun during the plucking process. Silver needle white tea produced by PT. Bali Cahaya Amerta is an excellent product promoted as functional drink. This research aimed to know the influence of initial temperature, and brewing time on the sensory characteristics and the color of silver needle tea; to decide the best initial temperature and brewing time in producing silver needle white tea. The design of experiment in this research used completely randomized design of organoleptic test and randomized complet block factorial in color intensity test with two treatment factors. The first factor was the initial brewing temperature which consisted of three levels namely, 75o ±10C, 850±10C, 950±10C. The second factor was the brewing time which consisted of three levels namely, three minutes, six minutes, and nine minutes. The analyzed variable was organoleptic characteristics, such as hedonic (the whole receiver), color score, taste, as well as aroma and color intensity system L*, a*, b*. The result of the research showed that the initial temperature and brewing time as well as the interaction of the two has a very significant effect to the whole tested variables. The treatment using 950C initial temperature and nine minutes of brewing time produced the best characteristic, in which the color 2.40 ± 0.64 (limpidly yellowish to yellowish), taste 4.24±0.43 (slightly sweet to sweet), aroma 4.48±0.51 (has a tea scent to extremely tea scent), the whole receiver 6.20±0.43 (like to extremely like), brightness level (L*) 55.32±0.17, redness level (a*) 16.32±0.17, yellowish level (b*) 36.37±0.10. Keywords: white tea, initial temperature, brewing time, organoleptic, color intensity.

KANDUNGAN SENYAWA BIOAKTIF DAN KARAKTERISTIK SENSORIS EKSTRAK SIMPLISIA BUNGA KAMBOJA (PLUMERIA SP.) LUH PUTU WRASIATI; AMNA HARTATI; DEWA AYU ANOM YUARINI
Jurnal Biologi Udayana Vol 15 No 2 (2011): Jurnal Biologi
Publisher : Program Studi Biologi, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Udayana

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This research was carried out to identify the bioactive compounds and sensory characteristics of simplisia extract of frangipani. The kinds of frangipani used in this research were ”Local Bali” frangipani and ”Cendana” frangipani which belong to Plumeria alba, and pink frangipani and ”Sudamala” frangipani which are member of Plumeria rubra. The method used in this research was explorative method to find out the bioactive compounds such as tannin, total phenol, and vitamin C content. The study also observed the sensory characteristics such as flavour, aroma, and colour of simplisia extract of frangipani. The results indicated that the highest tannin content was found in simplisia extract of ”Cendana” frangipani (4.02%), and the lowest tannin content was found in local frangipani (2.32%). The highest total phenol content was found at simplisia extract of ”Sudamala” frangipani (18.94 mg GAE/g) and the lowest content was found at ”Local Bali” frangipani (15.11 mg GAE/g). The highest value of vitamin C was found in ”Cendana” frangipani (2.76 mg/100 g), and the lowest value was found at pink frangifani (1.89 mg/100 g). The panelist preference test indicated that the color of frangipani extract ranged from yellow and brown up to brownies red (color score ranged from 2.66 until 3.97). The score of frangipani extract aroma ranged from 3.58 until 4.07 with criteria of a little specific frangipani smelt until specific frangipani. While, the preference test for flavor indicated that the score of frangipani taste ranged from 3.51 until 4.12 with the criteria of rather astringent and a little sour to astringent.

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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