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All Journal IPTEKMA Agrotekno Buletin Udayana Mengabdi JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI JIMAT (Jurnal Ilmiah Mahasiswa Akuntansi) Undiksha Indonesian Green Technology Journal Jurnal Teknologi Pertanian Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH Jurnal Ilmiah Teknologi Pertanian Agrotechno 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

Ni Made Wartini

Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Bukit Jimbaran-Bali

Author-ID : 2929391

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT 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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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

Show Abstract | Download Original | Original Source | Check in Google Scholar

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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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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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

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.

PENGARUH JENIS PELARUT DAN WAKTU MASERASI TERHADAP EKSTRAK DAUN JARAK PAGAR (Jatropha cur-cas Linn) DALAM MENGHAMBAT Escherichia coli DAN Staphylococcus aureus Arfira Khofifah; Nyoman Semadi Antara; Ni Made Wartini
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 2 (2022): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

E. coli bacteria and S. aureus bacteria that can cause disease or infection. Infection is a disease caused by pathogenic microorganisms in the body. Most of the causes of bacteria or microorganisms in the body are antibiotic resistance. An alternative that can be done for antibiotic resistance is by developing antibacterial drugs. Jatropha leaf extract can be developed as an anti-bacterial. This study used a factorial randomized block design (RBD) with two factors. The first factor is the type of solvent which consists of n-hexane, methanol and Ethyl Acetate. 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 type of solvent treatment and maceration time had a very significant effect on yield, anti-bacterial and minimum inhibitory concentration (MIC). In the test bacteria E. coli, the ethyl acetate solvent with a maceration time of 36 hours was the best treatment for antibacterial activity of 11.50±2.83 mm (weak), in the test bacteria S. aureus, the methanol solvent with a maceration time of 36 hours, was the best treatment for antibacterial activity bacteria 19.70±0.35 (strong).

KARAKTERISTIK ENKAPSULAT EKSTRAK ASETON DAUN SINGKONG (Manihot esculenta C.) PADA PERLAKUAN JENIS DAN KONSENTRASI ENKAPSULAN Kesia Teodora Br Ginting; Ni Made Wartini; Luh Puu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 2 (2022): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Cassava leaf extract can be developed as a natural food coloring. Food coloring from cassava leaf acetone extract is made in powder form to make it easier to use and more stable in storage. This study aims to determine the effect of the type and concentration of encapsulation on the characteristics of the acetone extract of cassava leaf natural dye and determine the best type and concentration of encapsulant to obtain cassava leaf natural dye acetone extract encapsulate. This study used a factorial randomized block design with two factors. The first factor is the type encapsulant (maltodextrin and gum arabic) and the second factor is the concentration (5%, 10%, and 15%). The objective data obtained was then tested by analysis of variance and if there was an effect of treatment on the observed variables, the analysis was continued with the Tukey test. The results showed that treatment interactions had an effect on, yellowness level (b*), total chlorophyll and encapsulation efficiency but had no effect on yield, water content, redness level (a*), brightness level (L*). Treatment of gum arabic type with a concentration of 10% is the best treatment to produce acetone extract encapsulate natural dye of cassava leaves with yield characteristics of 95,55%, water content 10,69%, solubility 89,50%, the total chlorophyll was 3.42%, brightness level (L*) of 21,21, the level of redness (a*) was 6.30, the level of yellowness (b*) was 13.18, and the encapsulation efficiency was 89.73%.

PENGARUH SUHU DAN LAMA BLANSIR TERHADAP KARAKTERISTIK BUBUK BUNGA KENOP (Ghomprena glo-bosa L) Luh Putu Ayu Evitasari Cesarini; Ni Made Wartini; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 4 (2022): 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.2022.v10.i04.p07

Bunga kenop merupakan salah satu bunga yang mempunyai kandungan betasianin yang berpotensi digunakan sebagai pewarna alami. Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan lama blansir terhadap karakteristik bubuk bunga kenop (Ghomprena globosa L.) dan menemukan suhu dan lama blansir terbaik untuk karakteristik bubuk bunga kenop. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) yang terdiri dari 2 faktor. Faktor pertama adalah suhu (S) yang terdiri dari 3 taraf, yaitu 70, 80, dan 90?C. Faktor kedua adalah lama blansir (L) yang terdiri dari 3 taraf, yaitu 1. 3 dan 5 menit. Setiap perlakuan dilakukan sebanyak 2 kali sehingga mendapatkan 18 unit percobaan. Data yang diperoleh dianalisis dengan analisis ragam dan apabila diperoleh hasil yang berpengaruh nyata terhadap variabel yang diamati, maka dilanjutkan dengan uji Tukey dengan taraf signifikan 5%. Hasil penelitian menunjukkan bahwa suhu blansir berpengaruh nyata terhadap kadar air, kadar total betasianin dan tingkat kecerahan (L*), namun tidak berpengaruh pada kapasitas antioksidan, tingkat kemerahan (a*), serta tingkat kekuningan (b*). Perlakuan lama blansir hanya berpengaruh terhadap tingkat kecerahan (L*) saja dan tidak berpengaruh pada kadar air, kadar total betasianin, kapasitas antioksidan, tingkat kemerahan (a*), serta tingkat kekuningan (b*). Perlakuan suhu blansir 80?C dengan lama blansir 3 menit, merupakan perlakuan terbaik dalam menghasilkan bubuk bunga kenop dengan karakteristik kadar air sebesar 12,26 %, kadar total betasianin sebanyak 99,87 mg/100g, kapasitas antioksidan sebesar 388,21 mg/g, tingkat kecerahan (L*) 25,14, tingkat kemerahan (a*) 11,24, dan tingkat kekuningan (b*) 13,06.

PENGARUH KOMBINASI TWEEN 80 DAN SPAN 80 SEBAGAI EMULSIFIER PADA ENKAPSULASI EKSTRAK BUNGA KENIKIR MENGGUNAKAN ENKAPSULAN MALTODEKSTRIN Gusti Ayu Gayatri Amasdenia Sukarno; N. M. Wartini; I W. Arnata
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 4 (2022): 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.2022.v10.i04.p06

Penelitian ini bertujuan untuk mengetahui pengaruh kombinasi tween 80 dan span 80 terhadap karakteristik enkapsulasi ekstrak pewarna bunga kenikir dan menentukan kombinasi terbaik tween 80 dan span 80 untuk menghasilkan enkapsulasi ekstrak pewarna bunga kenikir. Penelitian ini merupakan eksperimen satu faktor menggunakan rancangan acak kelompok sederhana dengan kombinasi perlakuan tween 80 (T) dengan span 80 (S), untuk mencapai nilai HLB sebesar 8, 9, 10, 11, 12 dan 13. Masing-masing perlakuan dilakukan tiga kali untuk mendapatkan 18 unit. Data yang diperoleh dianalisis dengan analisis varians dan jika perlakuan mempengaruhi variabel yang diamati, dilanjutkan dengan Uji Duncan. Hasil penelitian menunjukkan bahwa kombinasi tween 80 dan span 80 sebagai emulsifier berpengaruh terhadap kadar air, total karotenoid, karotenoid permukaan, efisiensi enkapsulasi, tingkat kecerahan, tingkat kemerahan dan tingkat kekuningan serta tidak berpengaruh terhadap rendemen dan kelarutan ekstrak enkapsulasi. ekstrak pewarna bunga kenikir. Berdasarkan indeks efektivitas, kombinasi HLB 9 (Twen 80 0.18g dan Span 80 0.32g) merupakan kombinasi terbaik untuk menghasilkan enkapsulasi ekstrak pewarna bunga kenikir dengan karakteristik rendemen 78,54%, kadar air 5,57%, 90,43%. kelarutan, total karotenoid. 27,59%, karotenoid permukaan 0,64%, efisiensi enkapsulasi 97,70% dengan kecerahan (L*) 35,92, kemerahan (a*) 24,23 dan kekuningan (b*) 32,48.

Karakteristik Ekstrak Pewarna Daun Singkong (Manihot esculenta C.) Pada Perlakuan Intensitas Cahaya Selama Penyimpanan Erina Novandri Elsa; Ni Made Wartini; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 1 (2023): 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.2023.v11.i01.p05

The chlorophyll content of cassava leaf extract is sensitive to light, heat, oxygen, and chemical degradation. The aims of this study were (1) to determine the characteristics of the cassava leaf dye extract in the light intensity treatment during storage and (2) to determine the light intensity that could give the smallest decrease in the cassava leaf dye extract during storage. This study used a simple completely randomized design with light intensity treatment consisting of 5 levels, namely 1800 lumens, 2600 lumens, 3800 lumens, 4500 lumens, and 5200 lumens. Each treatment was carried out 3 times so that there were 15 experimental units. The results showed that the light intensity treatment had an effect on decreasing the levels of total chlorophyll, chlorophyll a, chlorophyll b, antioxidant capacity, brightness (L*), redness (a*), and yellowness (b*) of cassava leaf extract during storage. Light intensity 1800 lumen was the treatment that gave the smallest decrease in cassava leaf extract with a percentage change in total chlorophyll content of 28.10%, chlorophyll a 22.68%, chlorophyll b 31.44%, antioxidant capacity 27.67%, the level of redness (a*) was 65.82%, but caused an increase in the value of the brightness level (L*) of 44.79%, and the level of yellowness (b*) of 57.14% for 7 days of storage.

PENGARUH PERBANDINGAN MALTODEKSTRIN DAN GUM ARAB TERHADAP KARAKTERISTIK ENKAPSULAT EKSTRAK PEWARNA DAUN SINGKONG (Manihot esculenta C.) Tiara Noviyani; Ni Made Wartini; Bambang Admadi Harsojuwono
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 1 (2023): 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.2023.v11.i01.p01

Passion flowers can be processed into herbal tea by drying because they contain flavonoids andansiolytic effects. Drying temperature is an important factor because it can affect bioactivecompounds present in materials. The purpose of this study is to find out the effect of dryingtemperature on the characteristics of passion flower powder herbal tea and determine the dryingtemperature that can produce the best passion flower powder herbal tea. This study used the GroupRandomized Design by drying temperatures divided into three levels: 50-2°C, 60-2°C, and 70-2°C.Based on the implementation time, to do this, it can be grouped into 5 times which then obtain 15 testunits. The data obtained are analyzed in the variant and if it affects the observed variables, a (BNJ) isperformed. The results of the analysis indicate that drying temperature has a very real effect onextract content in water, total ash content, crude fiber content, total phenol, total flavonoids,antioxidant capacity, and panelist preferences for overall product acceptance. The study found thatthe drying temperature treatment of 60–2°C was the best treatment produced by herbal tea withcharacteristics: water extract content 44.28%, total ash content 7.85%, crude fiber content 16.29%,total phenolic content 58.53mg GAE/g, total flavonoid 41.55mg GAE/g, antioxidant capacity 21.81 mgGAE/g, and the overall acceptance score of 4.10. Keywords: Antioxidants, tea characteristics, passion flowers, drying temperature, herbal tea Bunga markisa dapat diolah menjadi teh herbal melalui proses pengeringan karena mengandungflavonoid dan efek ansiolitik. Suhu pengeringan merupakan faktor penting karena dapatmempengaruhi senyawa bioaktif yang ada pada bahan. Maksud penelitian ini untuk mencari tahupengaruh suhu pengeringan pada karakteristik teh herbal bubuk bunga markisa serta menentukan suhupengeringan yang menciptakan teh herbal bubuk bunga markisa dengan karakteristik terbaik. Riset inimemakai Rancangan Acak Kelompok dengan melakukan pengeringan suhu yang terbagi menjadi tigataraf yaitu 50±20C, 60±20C, dan 70±20C. Berlandaskan waktu pelaksanaan, untuk melakukan hal inidapat dikelompokkan menjadi 5 kali yang kemudian memperoleh 15 satuan pengujian. Data yangdidapatkan di analisis varian dan jika hal tersebut berpengaruh akan variabel yang dianalisis dilakukanUji Berbeda Nyata Jujur (BNJ). Hasil analisis menyatakan jika suhu pengeringan sangat nyataberpengaruh akan kadar ekstrak dalam air, kadar abu total, kadar serat kasar, total fenol, totalflavonoid, kapasitas antioksidan, serta kesukaan panelis pada penerimaan keseluruhan produk. Hasilpenelitian menyatakan jika perlakuan suhu pengeringan 60±20C merupakan perlakuan terbaik yangdihasilkan teh herbal dengan karakteristik: kadar ekstrak pada air 44,28%, kadar abu total 7,85%,kadar serat kasar 16,29%, total fenolik 58,53mg GAE/g total flavonoid 41,55mg QE/g, kapasitasantioksidan 21,81 mg GAE/g, dan penerimaan keseluruhan suka dengan nilai sebesar 4,10. Kata kunci : Antioksidan, karakteristik teh, bunga markisa, suhu pengeringan, teh herbal

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 Aprilianti, Bunga Ardhinata Antares 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 Gede Gora Adrista 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 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 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 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 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 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

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