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All Journal IPTEKMA Agrotekno Buletin Udayana Mengabdi JIMAT (Jurnal Ilmiah Mahasiswa Akuntansi) Undiksha Indonesian Green Technology Journal Jurnal Teknologi Pertanian Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH Teknologi Indonesia Journal of Electrical, Electronics and Informatics Jurnal Darma Agung International Journal on Food, Agriculture and Natural Resources (IJFANRES) Agroindustrial Journal International Journal of Economics, Business and Innovation Research Jurnal Sains dan Teknologi Pangan JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Jurnal Ilmiah Teknologi Pertanian Agrotechno
Ni Made Wartini
Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Bukit Jimbaran-Bali
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Social Sciences Other

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Perbandingan Karakteristik Distilat Cuka Kakao Pada Berbagai Prosentase Volume Hasil Distilasi Sederhana Gusti Putu Ganda Putra; Ni Made Wartini
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 3 No 2 (2016)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Cairan pulpa hasil samping fermentasi biji kakao dapat difermentasi menjadi cuka kakao. Namum, produk tersebut perlu didistilasi untuk pemurnian produk distilat cuka kakao. Tujuan penelitian ini untuk mendapatkan distilat cuka kakao yang terbaik dari berbagai prosentase volume distilat hasil distilasi sederhana. Penelitian ini dilakukan dengan mendistilasi cuka kakao hasil fermentasi lanjut dari cairan pulpa. Distilat cuka kakao dibedakan atas beberapa prosentase (volume distilat/volume cuka kakao) , yaitu: 0-30, 31-50, 51-70, dan 71-90 %(v/v). Masing-masing prosentase tersebut dikarakterisasi sesuai syarat mutu cuka fermentasi diantaranya: kadar asam asetat, total gula, total padatan terlarut (TPT), dan pH serta ditentukan juga waktu prosesnya. Hasil yang diperoleh menunjukkan bahwa karakteristik distilat cuka kakao pada prosentase volume 0-30, 31-50, 51-70, dan 71-90%, berturut-turut mengandung kadar asam asetat : 1,96, 2,34, 2,76, dan 3,94%;  total gula : 0,09, 0,08, 0,08, dan 0,06%; TPT: 0,88, 0,91, 0,9, dan 1,13%Brix; dan pH: 3,00, 2,98, 2,94, dan 2,82; serta memerlukan waktu distilasi: 38,50;  25,50;  28,50; dan 28,00 menit. Prosentase volume distilat 71-90% (v/v) merupakan produk distilat cuka kakao yang paling potensial dengan kandungan asam asetat memenuhi persyaratan mutu sesuai SNI cuka fermentasi.
Perubahan Kadar MDA, SOD, dan Kapasitas Antioksidan Hati Tikus sprague dawley pada Pemberian Ekstrak Bubuk Daun Cemcem (spondias pinnata (l.f) kurz) Ni Putu Eny Sulistyadewi; Luh Putu Wrasiati; Ni Made Wartini
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 1, No. 1, 2014
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Cemcem leaves (Spondias pinnata (Lf) kurz is one plant that is used as a traditional drink for health benefits. This study was carried out to (1) Influence of Cemcem leaves powder extract to increased antioxidant capacity, enzyme activity of Superoxide Dismutase (SOD) and Malondialdehyde (MDA) levels in the Sprague Dawley (SD) rat liver and (2) determine the best doses to increased antioxidant capacity and enzym activity of SOD and decreas the levels of MDA in the Sprague Dawley (SD) rat liver. Methods used to determination of the effect of Cemcem leaves powder extract on levels of antioxidant capacity, SOD and MDA were performed in SD rat. The dose which was consumed were 50 mg/kg/day, 100 mg/kg/day, 150 mg/kg/day, and 200 mg/kg/day. The results showed that the cemcem leaves powder extract that was consumed orally for seven weeks at a dose of 50 mg / kg / day up to 200 mg / kg / day was able to significantly (P <0.05) decrease the levels of MDA and increase antioxidant capacity and SOD enzyme activity in rat liver. The conclusion of this study is that the extract at a dose of 50 mg / kg / day up to 200 mg / kg bw / day can increase the antioxidant capacity and SOD enzyme activity, as well as decrease the levels of MDA in the Sprague Dawley rat liver and Cemcem leaves powder extract at a dose of 200 mg / kg / day have the same ability by administering Vitamin C 50 mg / kg / day.Keywords : Cemcem Leaf Powder Extract, Maltodextrin, antioxidant capacity, SODand MDA
Komposisi Kimia Absolut Minyak Atsiri Daun Pandan Wangi Hasil Perlakuan Curing NiMade Wartini
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 2 No 1 (2015)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Tujuan penelitian ini adalah  untuk mengetahui pengaruh lama curing pada daun pandan wangi terhadap karakteristik absolute minyak atsiri daun pandan wangi yang dihasilkan. Perlakuan lama curing terdiri atas 3 taraf yaitu tanpa curing, curing 2, dan curing 4 hari. Curing daun pandan wangi dilakukan secara alami dihamparkan di atas meja kayu pada suhu dan RH ruangan. Selama curing dilakukan pengadukan bahan secara intensif setiap 6 jam, pengukuran temperatur dan RH ruang setiap 12 jam. Daun pandan wangi hasil  curing diambil minyak atsirinya dengan ekstraksi pelarut n-heksana selama 4 jam dilanjutkan dengan re-ekstraksi dengan etanol pada perbandingan 1:8 pada suhu 70 oC selama 30 menit.  Hasil penelitian menunjukkan bahwa perlakuan curing pada daun pandan wangi berpengaruh terhadap komposisi kimia absolute minyak atsiri daun pandan wangi yang dihasilkan. Komposisi kimia absolute minyak atsiri daun pandan hasil perlakuan curing terdiri atas golongan senyawa alkana (12,58-14,88%), alkena (20,09-30,24%), benzene (3,85-41,17%),  alkohol (4,55-9,42%),  fenol (0-12,47%), terpen (8,72-12,05%), dan ester (0-4,49%).
Kajian Kuantitas dan Karakteristik Cairan Pulpa Hasil Samping Fermentasi Biji Kakao Menggunakan Wadah Sistem “Termos” Sebagai Bahan Baku Asam Asetat Gusti Putu Ganda Putra; Ni Made Wartini
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 1, No. 1, 2014
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The application of cocoa fermentation methods using fermentation container of "thermos" system allows watery sweatings byproduct of the pulp of cocoa beans can be accommodated. The purpose of this study were: 1) to study the effect of using fermentation container of thermos system for the quantity and characteristics of the watery sweatings byproduct of the pulp of cocoa beans during fermentation 2) get the watery sweatings byproduct of the pulp of cocoa beans as a potential feedstock of acetic acid.This study used a factorial BRD with 2 factors. The first factor is the container material type of fermentation of "thermos" system which consists of three types, namely: wood, plastic, and a single container (control) and the second factor is the time of fermentation consists of 6 levels, namely: 1, 2, 3, 4, 5 and 6 days. Each treatment combination (18 combinations) was made in 2 groups to obtain 36 experiment units. Observations made include: the temperature in the pile of cocoa beans, the quantity (% w/w), pH, and total acid (meq NaOH/g).The results show that: 1) the use of container material type of fermentation of "thermos" system and the fermentation time affect temperatures in the piles of cocoa beans and characteristics such as: quantity, pH, and total acid content of watery sweating byproduct produced during fermentation of cocoa beans and 2) fermentation container of "thermos" system of wood with a time of ferment 1-2 days to produce a watery sweating byproduct of the fermented cocoa beans as a potential feedstock of acetic acid.Key words: cocoa, fermentation, watery sweatings, acetic acid
Komposisi Kimia Minyak Atsiri Bunga Kamboja Cendana (plumeria alba) Pada Perlakuan Lama Distilasi Ni Made Wartini; Gusti Putu Ganda Putra; Putu Timur Ina
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 1, No. 1, 2014
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Bunga kamboja cendana merupakan salah satu jenis bunga kamboja yang paling disukai di Bali karena aromanya lebih harum dibanding jenis kamboja yang lain. Biasanya bunga kamboja cendana digunakan sebagai pengharum ruangan dan untuk kelengkapan upacara di Bali. Aroma harum bunga kamboja cendana disebabkan kandungan minyak atsiri di dalamnya yang dapat diekstrak dari bunga dengan proses distilasi.Telah dilakukan penelitian mengenai pengaruh lama distilasi terhadap komposisi minyak atsiri bunga kamboja cendana. Tujuan penelitian ini adalah untuk mengetahui perbedaan komposisi minyak atsiri bunga kamboja cendana yang dihasilkan dari proses distilasi pada lama proses yang berbeda. Bunga kamboja cendana segar diiris, selanjutnya didistilasi dengan metode distilasi uap air. Distilasi dilakukan pada lama proses 1, 2, 3, 4, 5 dan 6 jam. Minyak atsiri yang dihasilkan selanjutnya dianalisis dengan GC-MS. Hasil analisis menunjukkan bahwa minyak atsiri bunga kamboja cendana yang dihasilkan pada lama distilasi berbeda mempunyai komposisi senyawa yang berbeda. Senyawa penyusun minyak atsiri bunga kamboja cendana yang dihasilkan dari proses distilasi dengan lama proses berbeda, mempunyai persentase relatif yang bervariasi. Namun sebagian besar tersusun dari jenis senyawa yang sama yang tergolong dalam senyawa alkana, alkena, alkohol dan aldehid. Lima senyawa utama yang merupakan penyusun terbesar minyak atsiri kamboja cendana yaitu nonadecana (4,87 – 7,71%), patchouli alkohol (4,87 - 15,23%), octadecenal (2,82 – 15,93%), octadecana (6,35 – 6,39%) dan eicosane sebesar 6,35- 19, 39%.Kata kunci : bunga kamboja cendana , Plumeria alba, essential oil ,distillation time
Chemical Composition of Essential Oil of Cendana Frangipani Flower (Plumeria alba) With Re-Extraction Using Ethanol Solvents Ni Made Wartini; GP Ganda Putra; Putu Timur Ina
Agroindustrial Journal Vol 3, No 2 (2014)
Publisher : APTA and DTIP FTP UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (288.666 KB) | DOI: 10.22146/aij.v3i2.25032

Abstract

One potential source of essential oils in Bali which has not been developed is from cendana frangipani flower. Cendana frangipani flower has a very distinctive scent and very popular in Bali, it has an important function in the local culture, used as fragrances, incense (prayer facilities especially in Bali), and as an air freshener aromatherapy in the spa industry. The fragrance is typical due to their volatile oil which content in the cendana frangipani flower. The quality produced of essential oils are determined by their chemical composition of the extraction process. Previous research indicates that the good quality of frangipani immature essential oil extractedthrough the extraction process using hexane resulting in concrete form which still has the solvent aroma, semi-solid consistency and dark yellow. Therefore, it is necessary tomodifythe process by changing the concrete into the absolute product by re- extraction using ethanol.The purpose of this study was to determine the differences in chemical composition of essential oils of cendana frangipani flowers resulting from the re-extraction by using a particular comparison between ethanol and concrete. Fresh cendana frangipani flowers were sliced and then extracted with n-hexane in a Soxhlet extractor toproduce concrete volatile oil. The concrete was further re-extracted using absolute ethanol to produce essential oil with a concrete and ethanol comparison treatment consisting of 1:4, 1:6, 1:8, and 1:10. Absolute essential oil were then analyzed by GC-MS. The analysis showed that the absolute cendana frangipani flower essential oil produced by different treatment has a different compounds composition and relative percentages varied. The chemical composition of cendana frangipani absolute essential oils was classified as alcohols, terpenes, ketones, esters, and acid with the concentration from 2.65 to 24.77%;0.34 to 1.35%; 0 to 1.38 %; 13.38 to 24.23% and from 22.74 to 58.15% respectively.
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 BUAH BELIMBING WULUH (Averrhoa Bilimbi Linn) PADA PERLAKUAN PELARUT ETANOL DAN SUHU EKSTRAKSI Yemima Maria Lasma Roha Sitompul; Ni Made Wartini; I Made Sugitha
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.p17

Abstract

Wuluh starfruit is a type of plant that contains a lot of acid. In addition to containing acid, starfruit also contains bioactive compounds such as polyphenols, flavonoids, alkaloids, saponins, and tannins that have the potential to inhibit bacterial activity. This study aims to determine the effect of ethanol solvent concentration and extraction temperature on the characteristics of the wuluh starfruit extract, to determine the best concentration of ethanol solvent and extraction temperature to produce wuluh starfruit extract. The experiment was a factorial experiment with two factors, designed using a randomized block design. Factor I is the concentration of ethanol solvent consisting of two types, namely ethanol 96% and ethanol 70%. Factor II is the extraction temperature which consists of 3 types, namely 30oC, 40oC, and 50oC. The data were analyzed using analysis of variance and further tests were carried out with Honest Significant Differences. The results showed that the concentration of ethanol solvent and extraction temperature and their interactions affected the yield, total flavonoids, total tannins, and total acid,. The highest yield, total flavonoids, tannins and acids were shown in the treatment with 96% ethanol concentration and 30°C extraction temperature. The conclusion of this study is that the treatment with 96% ethanol solvent concentration and 30°C extraction temperature is the best treatment to obtain wuluh starfruit extract with the characteristics of a yield of 71%, total flavonoids 7.10%, total tannins 0.914 mg QE/g, and total acid 34,24%.
KARAKTERISTIK EKSTRAK PEWARNA KULIT ANGGUR BALI (Vitis vinifera L. var. Alphonso Lavallee) PADA PERLAKUAN KONSENTRASI DAN pH PELARUT ETANOL Ni Kadek Wiji Astuti; Ni Made Wartini; I Made Supartha Utama
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.p75

Abstract

Grape fruit skins which contains high antioxidants are potential as a source of natural anthocyanin dyes. The extracted natural anthocyanin dye depends on the concentration of the solvent and the pH of the solvent. This study aims to determine the effect of solvent concentration and solvent pH in the extraction process on the characteristics of the Balinese grape skins dye extract from red wine by-products, and determine the best solvent concentration and solvent pH of the Balinese grape skins dye extract from the side product of red wine. This study were designed using a completely randomized design with two treatment factors. Factor I is the concentration of ethanol solvent, which is divided into three levels (70%, 80% and 90%). The second factor is the pH of the solvent which is divided into 3 levels (pH 3, 4 and 5). The data were analyzed using analysis of variance and then Duncan's multiple range test (DMRT 5%) was performed. The results showed that the concentration of ethanol solvent and solvent pH had a significant effect on yield, while the interaction had a significant effect on total phenol, total anthocyanin, antioxidant capacity, and IC50. The best characteristics of the extract were tested by the effectiveness index. The best extract was obtained in the treatment of ethanol solvent concentration of 90% with a pH of 3. In this combination of treatments, the yield characteristics of 26.91%, total phenol 5178.95 mg GAE /100 g, total anthocyanin 12363.9 mg/L, antioxidant capacity of 3657.31 mg GAEAC/100 g, IC50 25.11 ppm, L * value (brightness) 20.12, a * value (redness) 7.97, and b * value (yellowish) 5.71.
Dye Sensitized Solar Cell Output Power Based on FTO Disposition Immersion Time in Papaya Leave Chlorophyll Poppy Diana Sari; I Made Anom Sutrisna Wijaya; Ida Ayu Dwi Giriantari; Ni Made Wartini; Rukmi Sari Hartati
Journal of Electrical, Electronics and Informatics Vol 7 No 1 (2023): JEEI (July 2023)
Publisher : Institute for Research and Community Services Udayana University

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Abstract

Dye-Sensitized Solar Cell (DSSC) is a dye-based organic solar cell as a photon absorber developed by Prof. Gratzel (1991). Natural dyes are a solution to replace synthetic dyes which are commonly used for DSSC because they are affordable, available in large quantities, environmentally friendly and sustainable. The aims of this study was to analyze the effect of immersion time on the disposition of flourine-doped tin oxide – Titanium dioxide (FTO-TiO2) in the natural dye chlorophyll on the current, voltage and power produced. Using papaya leaves extract with a direct gap energy of 2.428 Ev, FTO-TiO2 deposition was immersed in chlorophyll with 5 levels of immersion time and 3 groupings. Current and voltage measurements were made at the output of the DSSC prototype. Using the Solar Power Generation System, the output voltage (Voc) is 341.167 mV, the current (Isc) is 64.755 ?A and the output power is 1.49 x 10-5 w/cm2 at 60 hours of immersion.
Co-Authors A. A. P. A. Suryawan W Aldi Oktavian Alfridus Sandro Dacosta Perdisen Aman Julianto Amenra Ramzi Naz Amna Hartiati Anak Agung Made Dewi Anggreni ANAK AGUNG MADE DEWI ANGGRENI Aprilianti, Bunga Apsari, Ni Putu Somya Anindita Ardhinata Antares Ardita, Mia Arfira Khofifah Bambang Admadi Harsojuwono Bimby Issassam Devi, Putu Nandya Sri DEWA AYU ANOM YUARINI Dewi, Ni Putu Satya Kencana Dr.Ir. Yunianta, DEA Erina Novandri Elsa Erna Sri Rahayu Ezra Agitian Ezra Elkana Karo Sekali Febriyawati Cahyanty Nugraha G.P. Ganda Putra G.P. Ganda Putra Gede Gora Adrista Ginting , Tesalonika Gst Ayu Kd Frety Yudharini Gusti Ayu Gayatri Amasdenia Sukarno Gusti Ayu Mas Alstonia Parnawan I Dewa Gde Mayun Permana I Gede Esti Widiantara I Gusti Ayu Lani Triani I Gusti Ayu Purnamawati I Gusti Gde Satria Anggakara Putra I Gusti Ngurah Agung Paranatha I Gusti Ngurah Pratama Putra I Gusti Ngurah Pungki Wiraguna I Kadek Aditya Prasatya I Kadek Agus Nuada I Ketut Gede Putra Adiyasa I Komang Budha Astawa I Komang Wiria Santiyoga I Made Adi Parimartha I Made Anom Sutrisna Wijaya I Made Dwipayana I Made Sugiastawa I Made Sugitha I Made Supartha Utama I Nyoman Bangbang Primaryadi I Putu Suparthana I W.G. SEDANA YOGA I Wayan Arnata I Wayan Eggy Perdana Putra I Wayan Mika Pratama I Wayan Putra Adiyasa I.W.G.S. Yoga Ida Ayu Ary Widnyani Ida Ayu Dwi Giriantari Ida Ayu Putu Arik Cahayanti Ida Bagus Alit Arcana Ida Bagus Ananta Wibawa Ida Bagus Wayan Gunam Ida Bagus Wayan, Gunam Ida Bagus Yogaswara Ika Martoquito Lumbanraja Irena Savitri Kadek Ngurah Ghandhi Danu Subagan Kesia Teodora Br Ginting Kesuma, Regina Tara Komang Adi Darmawan Lintang Mandan Madani Luh Putu Ayu Evitasari Cesarini Luh Putu Trisna Darmayanti Luh Putu Wrasiati Lutfi Suhendra Made Gabhina Aryayustama Made Gde Wisnu Merta Made Hary Sayoga Made Meigasari, Made Made Puspa Aridona Made Wahyu Nadaiswara Putra Meriana, Gusti Ayu Made Ni Gst Ayu Kade Ratih Permata Sari Ni Kadek Eka Wati Ni Kadek Maya Isadora Ni Kadek Sinarwati Ni Kadek Wiji Astuti Ni Ketut Wiradnyani Ni Made Dewi Indriyani Ni Made Ratih Despianti Ni Made Ria Oka Antari Ni Nyoman Budiasih Ni Putu Diah JuliantariD Ni Putu Eny Sulistyadewi Ni Putu Noviantari Ni Putu Puspadi Aristyanti Ni Putu Suwariani Ni Wayan Wisaniyasa Novia Esterulina Purba NYOMAN SEMADI ANTARA Pande Komang Suparyana Permana, I. D.G. Mayun Poppy Diana Sari Pranayasa, Wayan Angga Prayoga, Dewa Gede Eka Purnama Yanti, Gusti Ayu Kade Diana Purnami, Ni Gusti Ayu Kade Sintya Ari Putu Timur Ina Rahel Br Ginting Rian Lamhot Parasian Hutabarat Rukmi Sari Hartati Rurini Retnowati Sadyasmara, Cokorda Anom Bayu Sagung Ayu Bulan Julia Saraswati Sang Ayu Sri Eka Oktari Sarah Chairunnisa Sasha Patrisia SATRIYAS ILYAS Silaen, Thesalonika Racheltauli Putri Sixtania Ijo Magho Sri Mulyani Sri Mulyani Suwariani, Ni Putu Suwarini, Ni Putu Tiara Noviyani Tri Susanto Vonny Tanone Widnyani, Ida Ayu Putu Ary Yanti Sinurat, Dame Yemima Maria Lasma Roha Sitompul Yohannes Eko Putra Simanullang Zainul Fikri