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All Journal International Journal of Advances in Applied Sciences Journal of Tropical Life Science : International Journal of Theoretical, Experimental, and Applied Life Sciences Agrotekno Buletin Udayana Mengabdi Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Indonesian Journal of Biotechnology Jurnal Teknologi & Industri Hasil Pertanian Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Teknologi Indonesia Canrea Journal: Food Technology, Nutritions, and Culinary Journal Jurnal Gastronomi Indonesia AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) SEAS (Sustainable Environment Agricultural Science) Seminar Ilmiah Nasional Teknologi, Sains, dan Sosial Humaniora (SINTESA) JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Jurnal Ilmiah Teknologi Pertanian Agrotechno

Ida Bagus Wayan Gunam

Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia.

Author-ID : 2929439

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Physics Social Sciences

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Antibacterial Activity of Aloe Vera Gel-based Edible Coating with the addition of Gum Arabic and Ascorbic Acid Ni Made Defy Janurianti; I Made Supartha Utama; Ida Bagus Wayan Gunam
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 5 No. 1 (2021)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Aloe vera gel has antibacterial properties. The content of antibacterial compounds in aloe vera gel is saponins, anthraquinones, tannins, aloin, and acemannan. Aloe vera gel has the potential as an edible coating for food products. The Processing carried out goes through a heating process that does think to damage the antibacterial compounds in the aloe vera gel. This study aims to determine the antibacterial activity of aloe vera gel formulated as an edible coating on S. aureus, S. mutans, E. coli and K. pneumoniae bacteria. The research method used is the disc diffusion method. Based on the test results, pure aloe vera gel has a larger inhibition zone diameter than aloe vera gel processed into an edible coating. Diameter of pure aloe vera gel inhibition zone in S. aureus, S. mutans, E. coli, and K. pneumoniae bacteria. respectively 10.966 ± 0.573 mm; 11.806 ± 0.215 mm; 10,860 ± 0.675 mm, and 10.686 ± 0.081 mm. Aloe vera gel formulated into an edible coating with antibacterial ability, namely at a concentration of 100%, which has anti activity with the inhibition zone's diameter in S. aureus, S. mutans E. coli, and K. pneumoniae bacteria, respectively. is 10,470 ± 0.213 mm; 10,673 ± 0.127 mm; 10,113 ± 0.040 mm, and 9.676 ± 0.604 mm.

Karakterisasi Sinbiotik Ekstrak Tepung Rebung Bambu Tabah (Gigantochloa Nigociliata Buse-Kurz) Dengan Lactobacillus Sp. Ar6152 Putu Agus Nadiarta; Nyoman Semadi Antara; Ida Bagus Wayan Gunam
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 9 No 1 (2022): Scientific Journal of Food Technology (March)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Tabah bamboo shoots (Gigantochloa nigrociliata Buse-Kurz) flour can be used as a prebiotic because it has oligosaccharides such as stakiosa and rafinosa.Tabah bamboo shoots flour has ability to produce short-chain fatty acids derived from the fermentation of digestive tract lactic acid bacteria (LAB) and Lacobacillus rhamnosus. In tabah bamboo shoots pickle there are also LAB that are able to survive at low pH and bile salts, one of the potencial bacteria is Lactobacillus sp, AR6152. In this study, experiments were conducted synbiotic characteristics of stoic bamboo bamboo shoots with Lactobacillus sp AR6152 with 3 formulas between prebiotics and probiotics using a ratio of 1:2 (Sinbiotic A), 1:1 (Sinbiotic B) and 2:1 (Sinbiotic C) and additional ingredients as a coating 1 g of casein and 20 g of maltodextrin for 100 mL of synbiotic solution. The synbiotic solution is dried with freeze dry until it becomes a powder. The purpose of this study was to find out the viability of Lactobacillus sp AR6152 with an observation time of 0 weeks, 1 weeks, 2 weeks 3 weeks and 4 weeks, and the microcapsule morphology of product. The results showed that the resulting microcapsules have an irregular shape because using freeze-drying method as drying technic and smooth microcapsules surfaces and without holes due to the use of casein and maltodextrin as a coating material affects the viability of Lactobacillus sp. AR6152 is classified as stable in log 1011. The viabillity of Lactobacillus sp. AR 6152 decrease after 2 weeks of storage. In the Synbiotic B decreases less in week 0 and 2 compared to synbiotic Synbiotic A and Synbiotic B. In Synbiotic B in week 0 as much as (3.5 ± 0.03) ×? 10?^11 CFU/g and down to (3.2 ± 0.02) ×? 10?^11 CFU/g and (1.9 ± 0.02) × ? 10?^11 CFU/g in week 2 and 4.

Effect of yeast concentration and fermentation time on the characteristics of tuak from coconut sap Ida Bagus Wayan Gunam; Thobie E. B Kaban; Ni Putu Suwariani
jurnal1 VOLUME 5 ISSUE 2, DECEMBER 2022
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v5i2.599

Tuak is a traditional fermented drink made from the sap of the Palmae family that is favored by rural communities. The quality of tuak varies greatly and depends on the type of microbe that contaminates the sap raw material. This research aimed to get the best yeast concentration and fermentation time, to get the best characteristics of tuak from coconut sap. The first factor was yeast concentration (0, 2, 4, 6, and 8%). The second factor was fermentation time (24, 48, 72, 96, and 120 hours). The research was grouped based on the processing time and got 50 units of the samples. The experiment was carried out at room temperature (± 30°C). The parameter of this research was sensory evaluation test, alcohol content, pH, total dissolved solids, and total sugar. The data of this research were analyzed with analysis of variance, followed by the Duncan’s test. The results showed that yeast concentration 4% w/v and fermentation time of 72 hours produced the best characteristics of tuak from coconut sap with the characteristics of sensory test for the alcohol flavor was between like to really like (4.30), the sour flavour was neutral to like (3.59), the sweet flavour was like to really like (4.85), and overall acceptance was like to really like (4.95) with alcohol content (9.38%), pH (4.2), total dissolved solids (7.52 mg/L) and total sugar (1.54%). The addition of starter culture can speed up the fermentation process and at the same time improve the quality of tuak from coconut sap.

PERBANYAKAN DAN PEMANFAATAN TANAMAN HIAS OBAT DAN UPACARA UNTUK PELUANG WIRAUSAHA MASYARAKAT DESA JUNGUTAN KARANGASEM BALI M.R. Defiani; I.A. Astarini; I.M.S. Wijaya; E. Kriswiyanti; A.A.S.A. Sukmaningsih K; I.B.W. Gunam
Buletin Udayana Mengabdi Vol 22 No 2 (2023): Buletin Udayana Mengabdi
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/BUM.2023.v22.i02.p10

Community service for PKK members and youth organizations at the Samsara Living Museum, Jungutan Village, Karangasem, Bali aimed to assist preserve ceremonial plants which include ornamental plants and coconuts of various types and the introduction of blue tea from Clitoria ternatea and turmeric drink for the use of medicinal plants. The initial method was carried out with a site survey to take an inventory of plants at the service location, then socialization with participants was carried out through poster presentations and then continued with the practice of plant nurseries and making blue tea and taste testing of herbal turmeric and tamarind drink. Based on the results of the implementation in the field, most of the participants were new to the existence of blue tea which is beneficial for health because it contains antioxidants. The vegetative propagation of ornamental plants with high economic value such as aglonema, Sanseviera and red betel was very interesting for the participants to increase the effort of propagation of ornamental plants that could be done easily. The introduction of some coconuts such as Mulung coconut which can be used to maintain the body's immunity during a pandemic. The turmeric and tamarind drink helps stamina during the pandemic and can also be tried by participants and has been used as a 'welcome drink' for visitors to Samsara. Some PKK members have tried to grow eggplant and chili vegetables in their yard and are interested in increasing ornamental plants for entrepreneurial activities to motivate other PKK members. Keywords: cutting, grafting, seed, tuber, community empowerment

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

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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.

Exploring Microbial Diversity in Green Honey from Pulau Banggi Sabah: A Preliminary Study: Microbial Diversity in Green Honey from Pulau Banggi Sabah Rajindran, Nanthini; Ab Wahabb, Roswanira; Huda , Nurul; Adekilekun Oyewusi, Habeebat; Wayan Gunam, Ida Bagus; Mohd Shariff , Amir Husni; Izzah Ismail, Norjihada; Huyop, Fahrul
Journal of Tropical Life Science Vol. 14 No. 1 (2024)
Publisher : Journal of Tropical Life Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/jtls.14.01.02

The microbiological composition of honey can include microorganisms that are beneficial or harmful to human health. Therefore, it is essential to investigate the microbiological quality of different honey types available in the market. However, there is limited information available on the analysis, isolation, and characterization of honey-associated microbes, especially for green honey from Banggi Island. Green honey is sourced from underground areas within the island's forest. This study aimed to assess the microbiological quality of raw (freshly collected) and processed green honey by examining the presence of bacteria, yeast, molds, and pathogens. The results revealed that raw green honey had a slightly higher total plate count (770 ± 0.03 cfu/g) compared to processed green honey (640 ± 0.02 cfu/g). Both raw and processed green honey contained Lactobacillus spp. with counts of 350 ± 0.02 cfu/g and 160 ± 0.02 cfu/g, respectively. Bacillus count was higher in raw green honey (110 ± 0.01 cfu/g) compared to processed green honey (5 ± 0.01 cfu/g). Molds were only detected in raw green honey, while osmophilic yeast counts were higher in raw green honey (16000 ± 0.03 cfu/g) compared to processed green honey (120 ± 0.02 cfu/g). Mesophilic bacteria, thermophilic bacteria, coliforms, E. coli, and Staphylococcus aureus were not detected in either raw or processed green honey. Furthermore, green honey was free from pathogenic bacteria such as Salmonella spp., Listeria spp., and Shigella spp. Bacteria isolated from green honey included Lysinibacillus macrolides, Lysinibacillus boronitolerans, Paenibacillus cineris, Paenibacillus favisporus, and Bacillus oleronius, none of which were pathogenic. This study identified important microorganisms present in green honey, which have the potential to provide beneficial effects without posing any harm to human health.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/jtls.14.01.02

In silico Characterization of Poly (ethylene) Terephthalate (PET): Degrading Enzymes from Rhizobacter sp. for Enzymatic Degradation Mechanisms: Characterization of Rhizobacter sp. PET Hydrolases Damuri, Nur Wahida; Mohd Rozdhi, Amira Azawani; Tirmizhi Abubakar, Munkaila; Wayan Gunam, Ida Bagus; Huyop, Fahrul; Oyewusi, Habeebat Adekilekun
Journal of Tropical Life Science Vol. 15 No. 1 (2025)
Publisher : Journal of Tropical Life Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/

Dienelactone hydrolase (DHL) from Rhizobacter sp. is an enzyme from the β‐ketoadipate pathway that belongs to the α/β hydrolase family. It involves the conversion of chloroaromatics, such as nitrophenols and hydrocarbons, into harmless metabolites. The sequence-based analysis of Dienelactone hydrolase from Rhizobacter sp. shows significant homology to the extensively studied polyethylene terephthalate hydrolase of Ideonella sakaiensis (IsPETase). IsPETase can degrade the polymer, polyethylene terephthalate (PET), at room temperature. It was chosen as a template for dienelactone hydrolase from Rhizobacter sp. that was studied as a putative PET hydrolase. This study employs bioinformatics tools such as Expasy Protparam, Clustal Omega, SWISS-MODEL, GROMACS and Autodock vina to analyse the amino acid sequence of this enzyme, predict its three-dimensional structure and study its binding interaction. The structure of the putative PET hydrolase has been determined with 0.9 GMQE value and an overall quality factor of 96%. The residues responsible in substrate binding interactions are Leu88, Ser160 and Trp185. Thus, this in silico analysis depicts the ability of the putative PET hydrolase to bind to the polymer polyethylene terephthalate.

Structural Comparison of α-agarase (α-AgaD) from Thalassomonas sp. LD5: An in-silico study: Structural Comparison of α-agarase (α-AgaD) from Thalassomonas sp. LD5 Oyewusi, Habeebat Adekilekun; Oladipo, Oluwatosin; Abdul Wahab, Roswanira; Adekilekun , Habeebulahi Ajibola; Wayan Gunam, Ida Bagus; Huyop, Fahrul
Journal of Tropical Life Science Vol. 15 No. 2
Publisher : Journal of Tropical Life Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/

The significance of agarase enzymes spans various high-value industries, including food, cosmetics, and medicine. These enzymes play a crucial role in the hydrolysis of agar to produce bioactive oligosaccharides, enabling wide-ranging applications across multiple fields. Among them, α-AgaD is a novel α-agarase enzyme produced by the Thalassomonas sp. LD5 strain. However, the structural and functional characteristics of α-AgaD within biological systems remain largely unexplored. This study therefore aims to provide a comprehensive in silico analysis of α-AgaD, focusing on its physicochemical properties, phylogenetic relationships, secondary structure composition, and 3D homology modelling. A range of computational tools was employed to validate the findings and enhance the structural understanding of this newly identified α-AgaD enzyme. The α-AgaD protein consists of 1,466 amino acids with a molecular weight of 158,787.82 Da. It has a theoretical isoelectric point (pI) of 4.14, indicating an overall acidic nature. Structural analysis revealed that alpha helices and random coils are the predominant secondary structures. Hydrophobic amino acids were more abundant than hydrophilic ones, with glycine accounting for approximately 10.4% of the total residues. The protein's aliphatic index was 72.05, and the instability index was 28.28, suggesting that α-AgaD is stable and likely to maintain its structure across a wide temperature range. Three-dimensional models of α-AgaD were constructed using I-TASSER, NCBI-PDB, SWISS-MODEL, and AlphaFold2, and subsequently validated using ERRAT, Verify3D, and PROCHECK. Among the models generated, AlphaFold2 produced the most accurate prediction, with nearly all amino acid residues located in the preferred regions of the Ramachandran plot. This further confirmed the reliability and quality of the refined models. The in silico structural analysis of α-AgaD offers valuable insights into the enzyme’s primary sequence, functional domains, and overall structural architecture, enhancing our understanding of α-agarase from Thalassomonas sp. LD5.

Analisis Tingkat Kepuasan Konsumen Terhadap Kualitas Produk Mi Nyemek Di Warkop Mitra 88 Menggunakan Metode Quality Function Deployment (QFD) Erlangga, Muhammad Agung; Satriawan, I Ketut; Gunam, Ida Bagus Wayan
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.p01

Warkop Mitra 88 is a business in the food and beverage sector that began operations in 2024 and is required to maintain its position amidst competitors selling similar products, namely Mi Nyemek. The aim of this study is to identify the Mi Nyemek attributes considered important by consumers, analyze the importance and satisfaction levels of the Mi Nyemek product, and develop effective strategies to improve the quality of Mi Nyemek at Warkop Mitra 88. The research employs consumer satisfaction analysis using the Quality Function Deployment (QFD) method. The sample used in this study consists of 92 respondents. The findings reveal nine consumer importance attributes, with the highest importance value being the aroma attribute (4.03). Additionally, the attribute with the highest satisfaction level is price (4.35). The quality improvement strategy for Mi Nyemek prioritizes attributes with the highest improvement ratio values, namely maturity level, broth thickness, and aroma. Improvements are recommended in the technical parameters of product preparation, particularly in cooking Mi Nyemek, adding supplementary ingredients, and boiling noodles.

Co-Authors A.A.S. A. Sukmaningsih Ab Wahabb, Roswanira Abdul Wahab, Roswanira Adekilekun , Habeebulahi Ajibola Adekilekun Oyewusi, Habeebat Adekilekun, Habeebulahi Akinyede, Kolajo Ambar Kusumaningrum Amna Hartiati Anak Agung Made Dewi Anggreni Azis Akbar Hakim Bambang Admadi Harsojuwono Bimby Issassam Damuri, Nur Wahida Deddy Setiadi Kadir Madjid Dwi Ayu Kirani Paramita Dylla Hanggaeni Dyah Puspaningrum Ella Dewi Yusnia ENIEK KRISWIYANTI Erlangga, Muhammad Agung Fitra Ayu Sitanggang G.P. Ganda Putra Gde Agung Bagus Surya Adnyana Gede Bagus Suwarrizki G. P Hamonangan Sipayung Huda , Nurul Huyop, Fahrul I B. K. Widnyana Yoga I Dewa Gde Mayun Permana I Dewa Putu Rega Elyana I Gede Arya Sujana I Gede Krisna Putra Pratama I Gusti Ayu Lani Triani I Gusti Bagus Ananta Wijaya Putra I Gusti Ngurah Agung Paranatha I Kadek Adi Wijaya Putra I Ketut Satriawan I Komang Trikuti I M. Mahaputra Wijaya I Made Mahaputra Wijaya I Made Mahaputra Wijaya I Made Sugitha I Made Supartha Utama I MADE SUPARTHA UTAMA I Made Yoga Saputra I MADE YOGA SEMARA GUNA I Putu Hendra Prasetya I W W Aryanika I W. Wisma P. Putra I W.G. SEDANA YOGA I Wayan Arnata I Wayan Kasa I Wayan Suarta I Wayan Widia I Wayan Wisma Pradnyana Putra I.M.S. Wijaya IDA AYU ASTARINI Ida Bagus Gede Brahmantara IDA BAGUS N. SURYA DARMA Ida Bagus Wisnu Matra Atmaja Izzah Ismail, Norjihada Janurianti , Ni Made Defy Janurianti, Ni Made Defy Ketut Agus Ary Subakti KETUT BUDA KOMANG AYU NOCIANITRI Kozo Asano Luh Putu Wrasiati Lutfi Suhendra Made Dewi Anggreni, Anak Agung Made Ria Defiani Mahaputra Wijaya Mertayasa, I Made Michael Jordi Theofanny Mohd Rozdhi, Amira Azawani Mohd Shariff , Amir Husni Monalisa Nababan Monikasari, Ni Nyoman Trisa Muhammad Iqbal N.P.I. Widyantari Nebay Cronika Simbolon Ni Kadek Eni Juniantari Ni Made Ratih Despianti Ni Made Wartini Ni Putu Puspadi Aristyanti Ni Putu Suwariani Ni Wayan Wisaniyasa Noval Wahyu Adi Nursatria Purba Nurul Octavia Wasis NYOMAN SEMADI ANTARA Odilia Keron Oladimeji Tugbobo, Samuel Oladipo, Oluwatosin Oyewusi, Habeebat Adekilekun Pande Ketut Diah Kencana Pande Komang Suparyana Purnami, Ni Gusti Ayu Kade Sintya Ari Putu Agus Nadiarta Putu Setia Budi Rajindran, Nanthini Rendy Sinaga Rike Pratiwi Sadyasmara, Cokorda Anom Bayu Sandhi Wipradnyadewi, Putu Ari Sayi Hatiningsih Shenni Maulina Sujana, I Gede Arya Suputra, I Gede Maha Adijaya Tantri, Ida Ayu Pridari Teguh Pribadi Girsang Teruo Sone Thobie E. B Kaban Tirmizhi Abubakar, Munkaila WAYAN REDI ARYANTA Wito Setioko Yohanes Setiyo Yohannes Eko Putra Simanullang Yudisthira Dharma Bhusana Dasa Zainul Arifin

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