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All Journal IPTEKMA Agrotekno METAMORFOSA Journal of Biological Sciences Itepa : Jurnal Ilmu dan Teknologi Pangan Jurnal Veteriner E-Jurnal Agroekoteknologi Tropika (Journal of Tropical Agroecotechnology) Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH Indonesian Journal of Chemistry Agroindustrial Journal Seminar Ilmiah Nasional Teknologi, Sains, dan Sosial Humaniora (SINTESA) JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Jurnal Ilmiah Teknologi Pertanian Agrotechno
NYOMAN SEMADI ANTARA
Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Bukit Jimbaran-Bali.
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Social Sciences Veterinary

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POTENSI TEPUNG REBUNG BAMBU TABAH (Gigantochloa nigrociliata BUSE-KURZ) DALAM MENSIMULASI PERTUMBUHAN BAKTERI ASAM LAKTAT Dylla Hanggaeni Dyah Puspaningrum; Nyoman Semadi Antara; Ida Bagus Wayan Gunam
Seminar Ilmiah Nasional Teknologi, Sains, dan Sosial Humaniora (SINTESA) Vol 1 (2018): PROSIDING SINTESA
Publisher : LPPM Universitas Dhyana Pura

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

Abstract

ABSTRAKSalah satu varietas rebung bambu lokal adalah rebung bambu tabah (Gigantochloa nigrociliata BUSE-KURZ, biasa dikonsumsi masyarakat dan memiliki kandungan serat pangan dan nutrisi. Potensi serat pangan dan oligosakarida tepung rebung bambu tabah dalam menstimulasi pertumbuhan Bakteri Asam Laktat (BAL) ingin diketahui pada penelitian ini. Penelitian ini terdiri analisis kandungan serat pangan total secara enzimatis, kandungan oligosakaridan dengen HPLC dan pengujian pertumbuhan BAL pada media tepung rebung bambu tabah. Rancangan Acak Kelompok faktor tunggal (RAK) digunakan dalam penelitian ini. Hasil menunjukkan total serat pangan pada bagian rebung bambu tabah yang diolah menjadi tepung yaitu 18,29% (bk) pada bagian ujung 20,92% (bk) pada bagian tengah dan 14,22% (bk) pada bagian pangkal. Komponen penyusun karbohidrat sederhana pada tepung rebung bambu tabah tediri dari 0,07%-0,45% (bk) glukosa, 0,12%-0,39% (bk) fruktosa, 0,04%, sukrosa 0,14%-0,35% (bk), dan 1,93-4,55% (bk) rafinosa. Pertumbuhan BAL yaitu Lactobacillus acidophilus, L. brevis, L. casei Rhamnosus paling tinggi pada bagian ujung dan tengah dan Bifidobacterium bifidum paling tinggi pada bagian pangkal. Pertumbuhan kelompok Lactobacillus berkisar 2,8 x 1010 - 5,8 x 1010CFU/ml dan Bifidobacterium bifidum 3,6 x 1010- 3,7 x 1010 CFU/ml. Ini menunjukkan bahwa serat pangan dan adanya komponen karbohidrat sederhana pada tepung rebung bambu tabah mampu menstimulasi pertumbuhan BAL.Kata kunci: tepung rebung bambu tabah, serat pangan, BAL.ABSTRACTOne of the varieties local of bamboo shoots is tabah bamboo shoots (gigantochloa nigrociliata BUSE-KURZ), usually has and having diatery fiber content and nutrients. The potential diatery fiber and oligosaccharide of tabah bamboo shoots flour patient stimulate the growth of bacteria lactic acid (LAB) wanted to know in this study. This research consisting analysis total diatery fiber content food in enzimatis, the components of oligosaccharide with High Performance Liquid Chromatography (HPLC), and testing LAB growth in a media flour bamboo shoots patient. The experimental design used was a single-factor randomized block design (RBD). Results showing total diatery fiber on the patient bamboo shoots flour contentis 18,29% (db) at the apical, 20,92% (db) at the middle and 14,22% (db) at the basal. The amount of total dietary fiber content obtained showed that the tabah bamboo shoots flour has potential as a source of dietary fiber. Componentsof oligosaccharide in the tabah bamboo shoots flour presented descriptive. The highest content of 4,55% raffinose (db), and 0,35% sucrose (db). The content of simple carbohydrates in the flour has a tabah bamboo shoots can be a prebiotic. The growth of L. acidophilus, L. brevis, L. casei rhamnosus highest at the apical and the middle 2,8 x 1010 – 5,8 x 1010CFU/ml. Bifidobacterium bifidum highest at the basal 3,6 x 1010- 3,7 x 1010 CFU/ml. This shows that diatery fiber on tabah bamboo shoots flour able to stimulate BAL growth.Keywords: tabah bamboo shoots flour, dietary fiber, LAB.
PENGARUH PENAMBAHAN ASAM ASKORBAT TERHADAP DAYA SIMPAN DAN MUTU DAGING HAS LUAR (SIRLOIN) SAPI BALI Febriyawati Cahyanty Nugraha; Nyoman Semadi Antara; Komang Ayu Nocianitri
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.p116

Abstract

The purpose of this study was to determine the effect of ascorbic acid on the shelf life and quality of Balinese beef sirloin and to determine the concentration of ascorbic acid to produce Balinese beef with the best quality and longest shelf life. The treatments tried in this study were the concentration of 0% ascorbic acid solution; 0.5%; 1%; 1.5% and 2% with 0 storage time; 2; 4; 6; 8 and 10 days at 4 ± 10C. The variables observed were coliform, total plate count (TPC), pH, thiobarbituric acid (TBA), water binding capacity (WHC), color with parameters L*, a* and b*, texture with parameters of hardness, springiness, cohesiveness, gumminess., chewiness and resilience as well as cooking loss (cooking lost). The concentration of ascorbic acid solution and storage time had a very significant effect on (p <0.01) the amount of coliform, total plate count (TPC), pH, TBA, water holding capacity (WHC), cooking lost, sensory which includes preferences of color, texture, taste, aroma and overall acceptance, the interaction of the two also has a real effect. Based on the smallest amount of total plate count contamination, sirloin with a concentration of 2% ascorbic acid solution for 8 days of storage is the best treatment with coliform results of 85.67 ± 1.53 MPN / g, total plate count (TPC) (8.1 ± 12) x 105 CFU / g, pH value 3.56 ± 0.02, thiobarbituric acid (TBA) value 0.39 ± 0.01, water binding capacity 40.98 ± 0.01%, color L* = 25.55; a* = 5,51; b* = 10.61, hardness texture = 1911.10 ± 0.28; springiness = 1.00 ± 0.03; cohesiveness = 0.65 ± 0.03; gumminess = 692.75 ± 0.02; chewiness = 600.86 ± 0.22; resilience = 0.55 ± 0.02 and cooking loss (cooking lost) 40.24 ± 0.20%. The characteristics of Balinese beef sirloin meet the Indonesian National Standard (SNI 3932 - 2008).
Produksi Cider Rambutan (Nephelii Lappacei) Dengan Variasi Lama Fermentasi Dan Kecepatan Pengadukan Pada Tahap Fermentasi Asetat Sally, Calvin Eliezer Immanuel; Antara, Nyoman Semadi; Triani, I Gusti Ayu Lani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 2 (2025): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2025.v13.i02.p06

Abstract

Rambutan (Nephelii lappacei) is a tropical fruit cultivated in tropical countries. Recorded in the Central Statistics Agency, rambutan fruit production in Bali province will reach 19,107 tons in 2022 (BPS, 2022). Rambutan has the potential to be made into cider because it has a high sugar content, namely 15 grams per 100 grams (Sampurno, 2018). Cider is a fermented drink containing around 6.5-8% alcohol and 3-7% acetic acid based on apple juice (Caturryanti et al., 2008). Cider can also be made from rambutan fruit because rambutan fruit has the same characteristics as apples, namely having a high sugar content and organic acid content. This study was designed using a Randomized Block Design with a factorial pattern with two factors, the first factor is fermentation time and the second factor is the frequency of stirring in the acetic acid fermentation process. The first factor uses fermentation time with 3 variations, namely 2 days, 4 days and 6 days. The second factor is the speed of stirring using a shaker with 3 variations, namely 80 rpm, 100 rpm, and 120 rpm which are carried out throughout the acetic acid fermentation. The variables studied in the following research are ethanol content, sugar content, total acid, pH, and organoleptic tests. Their interactions have a significant effect on ethanol content, sugar content, total acid, and pH. The results showed that fermentation time and stirring speed significantly affected all observed variables, except color. The best treatment was obtained in fermentation for 6 days with a stirring speed of 80 rpm, producing cider with characteristics of ethanol content of 1.97 ± 0.02%, sugar content of 783.5 ± 0.7 mg / ml, total acid of 0,95 ± 0,021%, pH 3,2 ± 0,1, not sweet (1 ± 0), sour (4,7 ± 0), slightly bitter (2,1 ± 0,14). This study proposes a fermentation time of 6 days and a stirring speed of 80 rpm as optimal for producing rambutan cider with the
Karakteristik Kemasan Nampan Berbasis Pati Termoplastis, Glukomanan Termoplastis Dan Poliasam Laktat Dalam Variasi Suhu Dan Waktu Pencetakan Aimar, Ilhan Maulana; Harsujuwono, Bambang Admadi; Antara, Nyoman Semadi; Hartiati, Amna; Suhartini, Sri
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 2 (2025): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2025.v13.i02.p03

Abstract

Biothermoplastic composites are mixtures of two or more polymers from biological materials with other materials that can melt when heated and harden again when cooled. The formation of packaging trays from biothermoplastic composites is greatly influenced by many factors including temperature and molding time. This study aims to determine the effect of molding temperature and time on the characteristics of tray packaging from thermoplastic starch, thermoplastic glucomannan and latic polyacud biothermoplastic composite raw materials. This study used a 2-factor with 9 treatments, each treatment repeated as many as 2. The first factor is temperature (S) which consists of 3 temperature levels 130  (S1), 145  (S2), 160  (S3). The second factor is time (W) which consists of 3 levels of 30 seconds (W1), 45 seconds (W2), 60 seconds (W3). The results showed that temperature and molding time significantly affected the tensile strength, elongation at break, elasticity, thickness development, density, biodegradation time and leakage test of TPS/TPG/PLA biothermoplastic composite tray packaging. The best tray packaging was obtained at molding with a temperature of 160 ℃ and a time of 45 seconds with a tensile strength value of 42.20  MPa, elongation at break value of 0.70%, modulus young of 6, 12 GPa, swelling of 0.47%, density of 1.31 g/cm3, biodegradation time of 24.00 days and leakage test (not leak). However, modulus young, elongation at break and density have not met the standards set.
Pengaruh Jenis Pemlastis dan Konsentrasi Penguat Polivinil Alkohol terhadap Karakteristik Komposit Bioplastik Pati Talas (Colocasia esculenta L) dan Karagenan Risky Simarmata; Amna Hartiati; Nyoman Semadi Antara
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol. 8 No. 2 (2023): Oktober
Publisher : Fakultas Teknologi Pertanian, Universitas Udayana Gedung GA, Fakultas Teknologi Pertanian, Universitas Udayana Jl. Raya Bukit Jimbaran, Jimbaran, Kuta Selatan, Bali Telp/Fax: (0361) 701801

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA/2023.v08.i02.p02

Abstract

This study aims to determine the effect of plasticizer type concentration and reinforcement material concentration on the characteristics of bioplastic composites, to determine the treatment of plasticizer type concentrations consisting of two types, namely castor oil and stearic acid plasticizers, as well as the concentration of polyvinyl alcohol reinforcement which produces the best treated bioplastic composites and to identify best treatment bioplastic composite functional groups. This study used a factorial randomized block design with two factors, namely the type of plasticizer and its concentration which consisted of 3 levels (8.33; 16.67; 25%) and the concentration of polyvinyl alcohol reinforcement (5; 10: 15%). 18 treatment combinations were obtained which were grouped into 2 base on the time of making bioplastics, resulting in a total of 36 treatment units. The variables observed were tensile strength, elongation at break, elasticity, thickness expansion, biodegradation, and identification of functional groups. The data obtained were analyzed for diversity and continued with the Honest Significant Difference test. The results showed that the type of plasticizer and concentration of reinforcement had a very significant effect on the tensile strength, elongation at break, elasticity, and thickness expansion, but had no significant effect on the biodegradation time. The best bioplastic composite characteristics were the result of treatment with a concentration of 1 g castor oil plasticizer and 15 g PVA concentration with a tensile strength value of 15.76 MPa, elongation at break of 8.51%, elasticity of 185.17 MPa, thickness expansion of 50.35 %, biodegradation time is 5 days and contains (C – H) alkene groups, (C – O) alcohol groups, (C = C) alkene groups, (C – H) alkene groups and (O – H) hydroxyl groups.
Karakteristik Vinegar Nanas Pada Variasi Kombinasi Kecepatan Agitasi Dan Lama Fermentasi Pada Asam Asetat Saragih, Davina Patricia; Antara, Nyoman Semadi; Anggreni, Anak Agung Made Dewi
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 4 (2025): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2025.v13.i04.p02

Abstract

Pineapple (Ananas comosus (L.) Merr) is a tropical fruit abundant in Indonesia and rich in simple sugars such as glucose, fructose, and sucrose, making it a potential raw material for vinegar production through fermentation processes. Vinegar production involves two stages of fermentation: alcoholic fermentation using Saccharomyces cerevisiae and acetic fermentation by Acetobacter aceti. This study aims to determine the effect of agitation speed and fermentation duration during the acetic fermentation stage on the characteristics of pineapple vinegar and to identify the optimal agitation speed and fermentation duration for producing pineapple vinegar with the best characteristics. The research was conducted using a randomized block design (RBD) with two factors: agitation speed (50, 100, and 150 rpm) and fermentation duration (5, 10, and 15 days), with two replications, resulting in 18 experimental units. Data were analyzed using analysis of variance (ANOVA), followed by Duncan's multiple range test if significant effects were found. Observed parameters included acetic acid content, ethanol content, reducing sugar content, and sensory characteristics such as color, aroma, taste (sweet, sour, bitter), and overall acceptance. The results showed that agitation speed and fermentation duration significantly affected the characteristics of pineapple vinegar during the acetic fermentation stage. The best treatment was obtained at an agitation speed of 150 rpm for 10 days, yielding an acetic acid content of 3.2%, ethanol content of 0.024%, reducing sugar content of 0.201%, color score of 3.2 (slightly yellow), sweetness score of 3.6 (moderately sweet), sourness score of 3.9 (very sour), bitterness score of 3.6 (moderately bitter), and the highest overall acceptance score of 3.5 (neutral to like).
Produksi Virgin Coconut Oil Menggunakan Enzim Kasar Dari Getah Biduri (Calotropis gigantea) Putra, I Gede Adi Darmaja; Antara, Nyoman Semadi; Suwariani , Ni Putu
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 2 (2024): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2024.v12.i02.p01

Abstract

One-of-the-most-popular-and high-value-coconut products is Virgin-Coconut-Oil (VCO). VCO products can be produced by adding proteolytic-enzymes-to optimize the release of oil from coconut milk cream. The-purpose-of this study-was to determine-the-effect of the-concentration of crude enzymes of biduri sap and incubation temperature on the properties of the-resulting VCO. Theexperimental design of this study was a two-factorial randomized group design (RAK). The concentration of enzymes as the first factor consists of four levels: 0%, 0.15%, 20%, and 0.25%, and the incubation temperature as the second factor consists of three levels: 35 oC, 40 oC, and 45 oC. The results showed that the treatment of enzyme concentration and incubation temperature had an effect on yield and water content, while (%ALB) only affected the treatment of incubation temperature and the interaction of these two factors in all treatments showed no effect. This treatment provides the best VCO characteristics at an enzyme concentration of 0.25 °C and an incubation temperature of 40 °C, with the highest yield of 42.65%, moisture content of 0.045%, %ALB 0.026%, colorless (clear), distinctive aroma of coconut oil and, the taste is quite typical of coconut oil. The resulting VCO has a very high quality because it has a higher treatment value than the SNI 7381: 2008 standard value.
Analisis Kualitas Sabun Cair Dengan Bahan Pengikat Dari Filter Puntung Rokok Purba, Ira Sylvia; Arnata, I Wayan; Antara, Nyoman Semadi
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 4 (2024): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2024.v12.i04.p02

Abstract

Waste is an issue of considerable concern in Indonesia. One form of hazardous waste that is difficult to degrade by the environment is cigarette butt filters. Therefore, there is a need for further handling to provide added value to cigarette butt filters by utilizing them as a binder in soap making. This study aims to analyze the quality of soap with binders from cigarette butt filters and determine the weight of liquid soap and soaking time that produces the best soap. This study used two factors: liquid soap weight (35, 40, and 45 g) and soaking time (10, 20, and 30 minutes). The results showed that soaking time and its interaction had a significant effect on foam stability, while the weight of liquid soap did not show a significant effect. In addition, the weight of liquid soap significantly effected moisture content and density, but not pH and antibacterial ability. The effectiveness index shows that the best treatment to produce soap is the ratio of liquid soap weight of 45 g and soaking time of 10 minutes. The overall acceptance test (hedonic) showed that panelists preferred the soap with the ratio W2B2 (40 g liquid soap, 20 minutes soaking), which had a value of 51 ± 133.
Karakteristik Mikroemulsi Minyak Atsiri Kulit Buah Lemon (Citrus limon) Pada Penambahan Kosurfaktan dan Rasio Surfaktan-Kosurfaktan Dengan Minyak Atsirinya Pradnyani, Putu Dhea; Suhendra, Lutfi; Antara, Nyoman Semadi
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 4 (2024): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2024.v12.i04.p03

Abstract

Essential oil from lemon peel (Citrus limon) has a distinctive aroma that can be used as a body mist. Body mist is a type of perfume with an essential oil content of 3-5%. Lemon peel essential oil microemulsion is a water-based body mist product. Lemon essential oil microemulsion is formed from a mixture of surfactants (Tween 20, Tween 80 and Span 80), co-surfactant, Polyethylene Glycol (PEG) 400, lemon essential oil and water. The first stage of the research was the formation of fruit peel essential oil microemulsions by treating the mixture ratio of surfactant and co-surfactant. The second stage of the research was the formation of fruit peel essential oil microemulsions by treating the ratio of a mixture of surfactant-cosurfactant and lemon peel essential oil. The results of the first stage showed that the microemulsion of lemon peel essential oil with a mixture ratio of surfactant and PEG 400 (50:50) had a turbidity index value of 0.092%, transmittance of 91.6%, was non-sticky, transparent and stable against centrifugation. The results of the first stage are used in the second stage, namely the mixture ratio of surfactant and Polyethylene Glycol (PEG) 400 (50:50). The results of the second stage, namely the ratio of the mixture of surfactant-PEG 400 and lemon peel essential oil (80:20), showed that the concentration of lemon peel essential oil was the highest which still formed a microemulsion of lemon peel essential oil. This lemon peel essential oil microemulsion has a turbidity index value of 0.089%, transmittance of 91.23%, transparent appearance, stable to centrifugation, stable to pH (4.5; 5.5; 6.5), stable to dilution (1: 9; 1:49; 1:99), stable during 4 weeks of storage, has an average particle size of 32.2 nm and a polydispersion index (PI) value below 0.5.
Karakteristik Ekstrak Daun Bidara (Ziziphus mauritiana L.) Pada Perlakuan Ukuran Partikel Dan Lama Ekstraksi Menggunakan Metode Microwave-Assisted Extraction Apsari, Ni Putu Somya Anindita; Wartini, Ni Made; Antara, Nyoman Semadi
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 14 No 1 (2026): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2026.v14.i01.p14

Abstract

The bidara plant (Ziziphus mauritiana L.) is one of the plants commonly found growing wild in dry land areas. The leaves of bidara are rich in bioactive compounds such as saponins, alkaloids, glycosides, flavonoids, terpenoids, phenolic compounds, and have antioxidant activity. This study aims to investigate the effect of particle size and extraction time on the characteristics of the bidara leaf extract using the Microwave-Assisted Extraction method and to find the best combination treatment of particle size and extraction time to produce bidara leaf extract. This research is an experimental study designed using a Randomized Block Design (RBD) with a factorial experimental pattern. Two factors were tested: particle size consisting of 40, 60, and 80 mesh, and extraction time consisting of 11, 13, and 15 minutes. The data were analyzed using Analysis of Variance (ANOVA) and further tested using Duncan’s Multiple Range Test (DMRT). The research results show that both treatment of particle size and extraction time has a significant effect on yield, saponin content, foam height, and antioxidant capacity. Interaction of both treatments has a significant on the yield, while saponin content, foam height, and antioxidant capacity no significant effect. The best treatment with the effective index test is the treatment with a particle size of 60 mesh and an extraction time of 15 minutes, with characteristics of yield 29.38±0.57 percent, saponin content 18.15±0.64 percent, foam height 8.89±0.19 mm, antioxidant capacity 4.06±0.81 mg GAEC/g. Keywords: antioxidant, bidara leaves, extraction time, particle size, saponin.
Co-Authors A.A.S. A. Sukmaningsih Ahmad Ali Akbar Ustadi Sadali Aimar, Ilhan Maulana Amna Hartiati Amna Hartiati Anak Agung Made Dewi Anggreni ANAK AGUNG MADE DEWI ANGGRENI Anak Agung Putu Agung Suryawan Wiranatha Apsari, Ni Putu Somya Anindita Arfira Khofifah Awang Bagaskara Ayu Putu Sarasdewi Bambang Admadi Harsojuwono Dwi Ariesta Wijaya Putra Dwi Ayu Kirani Paramita Dwi Putri Nurmalasari Dylla Hanggaeni Dyah Puspaningrum Ella Dewi Yusnia Febriyawati Cahyanty Nugraha Febriyawati Cahyanty Nugraha Fitra Ayu Sitanggang Friska Ekagia Ginting G.P Ganda Putra G.P. Ganda Putra Gede Asstaradi Kusuma Gusti Putu Agus Darmataba Harsujuwono, Bambang Admadi I Dewa Gde Mayun Permana I Dewa Made Sukrama I Gede Arya Sujana I Gusti Agung Teguh Gardipa I Gusti Ayu Ekawati I Gusti Ayu Lani Triani I Gusti Ayu Lani Triani I Kadek Aditya Wirajaya I Ketut Satriawan I KETUT SUMIARTHA I Ketut Suter I Ketut Suter I M. Mahaputra Wijaya I Made Arif Sukmawan I Made Mahaputra Wijaya I Made Sukewijaya I Made Yoga Saputra I Nengah Kencana Putra I Nengah Widedianto I Nyoman Dibia I P. G. Urip Sanjaya Trisna I Putu Hendra Prasetya I Putu Sudiarta I W.G. SEDANA YOGA I Wayan Adi Wagestu I Wayan Arnata I WAYAN HENDRA KUSUMAYADI KUSUMAYADI I Wayan Suardana I Wayan Weta I Wayan Widia I. M. Mahaputra Wijaya Ida Ayu Ary Widnyani Ida Ayu Ketut Ariningsih Ida Bagus Djaya Utama Dauh Ida Bagus Wayan Gunam Ida R Hasibuan Irawaty Yolanda Hutajulu Kadek Dedi Widnyana Dinata Ketut Agus Ary Subakti Ketut Ratnayani KOMANG AYU NOCIANITRI Lilis Banne Paseru Luh Gede Mening Lestari Luh Putu Wrasiati Lutfi Suhendra MARIA ULFA ELLA ELLA Muhammad Najri Mulyani Sri Ni Kadek Maya Isadora Ni Kadek Wiji Astuti Ni Made Ita Seri Utami Ni Made Wartini Ni Nyoman Puspawati Ni Putu Suwariani NI WAYAN SUNITI Nurul Lita Ajizah Nurul Octavia Wasis Pande Ketut Diah Kencana Pradnyani, Putu Dhea Purba, Ira Sylvia Purnama Yanti, Gusti Ayu Kade Diana Putra, I Gede Adi Darmaja Putri Cininta Giskha Putu Agus Nadiarta Putu Agus Nadiarta R. Ag. Ay. Ag. Bayu Chandraliawathy Randall Howbert Rani Situmorang Rendy Sinaga Rian Lamhot Parasian Hutabarat Richard Howard Patty Rike Pratiwi Risky Simarmata Risky Simarmata Sally, Calvin Eliezer Immanuel Saragih, Davina Patricia Sarah Yohana Sihombing Sayi Hatiningsih Siva Safera Hajiani Sri Suhartini Sukoco, Hendro Suwariani , Ni Putu Suwariani, Ni Putu Tuti Herlina Br.Naibaho Umi Fadilah Vinnod Gema Prabanca Wayan Redi Aryanta Yan Ramona Yeni Veronika Simatupang Yohanes Setiyo Zainul Arifin Zulkifly Al Haq