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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 Agrointek Indonesian Green Technology Journal 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 Metamorfosa: Journal of Biological Science Open Access DRIVERset Itepa : Jurnal Ilmu dan Teknologi Pangan
Ida Bagus Wayan Gunam
Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia
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 Other

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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)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (172.756 KB) | DOI: 10.29165/ajarcde.v5i1.59

Abstract

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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Abstract

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

Abstract

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

Abstract

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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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.
The Selection and the Growth Condition Optimization of Ethanol‐Producing Microbes Isolated from Ragi Tapai: Selection and the Growth Condition Optimization of Ethanol‐Producing Microbes Ida Bagus Wayan Gunam; I Gede Arya Sujana; I Made Mahaputra Wijaya; Yohanes Setiyo; I Wayan Arnata; I Wayan Wisma Pradnyana Putra
Journal of Tropical Life Science Vol. 13 No. 2 (2023)
Publisher : Journal of Tropical Life Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/jtls.13.02.12

Abstract

Ethanol is a biofuel produced from renewable resources, which potentially plays an important role in solving future fuel problems. This study aimed to select the highest ethanol-producing isolate from candidates obtained from previously isolated candidates from ragi and cassava tapai. The selection process was conducted in 2 stages, namely: 1) Selection of the highest ethanol-producing isolate from seven isolate candidates using PYG media containing peptone, yeast extract, and glucose at 0.75%, 0.75%, and 15%, respectively and was followed by: 2) Optimization of the growth conditions of the highest ethanol-producing isolate, which was conducted at various temperatures of 27, 30, 33, 35, 37, and 40°C with the combination of various pH of 3.5, 4.5, 5.5, and 6.5. The experimental results showed that the R5I3 isolate was the highest ethanol-producing performance isolate, which yielded approximately 4.69±0.25% (v/v). Following the temperature and pH optimization of the fermentation processes, the optimum growth conditions were at 35°C and pH 5.5, where the ethanol produced was increased to 8.63 ± 0.04% (v/v). With these results, this new strain has the potential to be used in bioethanol production processes and other industrial applications.
The testing of photochemical compounds, antioxidant activities, and antibacterial activities of “Sambel Matah” composition from Bali Ni Made Ayu Suardani Singapurwa; Ida Bagus Wayan Gunam; Pavalee Chompoorat Tridtitanakiat; Ni Made Defy Janurianti; I Made Griya Adi Parta; Putu Diah Wahyuni
jurnal1 VOLUME 6 ISSUE 2, DECEMBER 2023
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v6i2.956

Abstract

Sambel matah is a traditional Balinese spice that can be found throughout in Bali. The constituent ingredients of sambel matah, such as onions, limes, lemongrass, and kaffir lime leaves.  Sambel matah is served fresh without any heating process. This study aimed to test the content of phytochemical compounds, antibacterial activity and antioxidant in the onions, limes, lemongrass, and kaffir lime leaves. The results were then compared with the extracts of red onion, limes, lemongrass, and kaffir lime leaves. The bacteria used in this study were Salmonnela typhimurium and Escherichia coli. Antibacterial activity was tested by disc diffusion method (KirbyBauer Test). The result of the research, onions, kaffir lime leaves, limes, and lemongrass contain flavonoid compounds, tannins, and phenols in both slurry and ethanol extract. The ethanolic extracts of red onion, limes, kaffir lime leaves, and lemongrass are classified as strong antioxidants. The ethanolic extracts of red onion, limes, kaffir lime leaves, and lemongrass have antibacterial properties against S. typhimurium and E. coli bacteria. Meanwhile, in fresh material (slurry), only limes have antibacterial activity against S. typhimurium and E. coli bacteria with inhibition zone diameters of 14.58±0.767 mm and 8.30±0.483 mm, respectively. Thus, the components of onions, limes, kaffir lime leaves, and lemongrass in sambel matah can inhibit the growth of bacteria, so that the sambel matah becomes more durable even though it is processed without going through the heating process.
Produksi etanol pada media pyg dengan variasi suhu dan perbandingan media fermentasi menggunakan isolat IS258 Jamas Prameshwari; I Made Mahaputra Wijaya; Ida Bagus Wayan Gunam
AGROINTEK Vol 18, No 2 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i2.17641

Abstract

Bioethanol is produced by the fermentation of glucose (sugar) from natural sources using microorganisms. Prior isolate IS258 was distinguished as a potential yeast to produce bioethanol. This study aimed to determine the optimum fermentation temperature and compare fermentation media using IS258 isolate as a starter to produce ethanol optimally. This study conducted four fermentation temperature treatments (24, 26, 28, and 30 °C) and compared two fermentation media, namely, PYG (Peptone Yeast Glucose) media used in the lab for probed, and coconut sap in traditional fermentation. There are diverse stages that were conducted in this research, namely cell rejuvenation, propagation of the IS258 isolate, fermentation, distillation, and calculation of tested variables. The optimum temperature of fermentation acquires at 28 °C with a difference of total dissolved solids 12,4 ⸰brix, which attains 104,13 ml of accumulated ethanol. During the comparison test of fermentation media, the optimum PYG media produced the highest total ethanol, which was 105,46 ml. The difference in the total yield of ethanol is affected by the differences in the nutrients of carbon (C) and nitrogen (N) elements contained between the media, which was lacking in coconut sap
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

Abstract

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.
Optimasi persentase volume total matriks alginat dan konsentrasi dekstrosa menggunakan khamir IS258 terimobilisasi untuk fermentasi bioetanol dari analog nira kelapa Indah Sri Rejeki Naibaho; I M. Mahaputra Wijaya; I Wayan Arnata; Ida Bagus Wayan Gunam
AGROINTEK Vol 19, No 2 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i2.24170

Abstract

Cell immobilisation is a process to stop the movement of cells at a certain place in a reaction chamber that is used as a catalyst. Cell immobilisation is commonly used for various biotechnology applications, one of which is ethanol fermentation because it has the advantage of being more efficient and effective compared to using free culture. Yeast isolate IS258 is a superior isolate taken from the arak industry in Karangasem Bali which function as bioethanol fermentation agent. The immobilisation of IS258 yeast cells was made using sodium alginate which functions as an entrapment media. The calcium alginate matrix of IS258 was then used for ethanol fermentation of coconut sap analogue to replace the need of new starter. This study aimed to determine the optimal total alginate volume and dextrose concentration using immobilised IS258 yeast for bioethanol fermentation of coconut sap analogue using Response Surface Methodology (RSM). In this study, 13 variations of total volume of alginate with immobilised IS258 yeast within and dextrose concentration in coconut sap analogue media. The results showed that dextrose as a substrate was more influential than the alginate-IS258 matrix on the ethanol produced. The highest total ethanol was obtained from the treatment with matrix volume concentration of 25% (v/v) and dextrose concentration of 15% (w/v) with an average total ethanol of 93.8 ml. The D-optimally test results show that the total matrix volume concentration value has an optimal point of 19% and dextrose concentration of 24% and is expected to produce more than 80 ml of ethanol. The use of alginate-IS258 matrix has been used in ethanol fermentation for 3 times distillation for more than 25 days continuously, the results show that the ethanol produced continues to increase and the fermentation time decreases.
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 Cokorda Anom Bayu Sadyasmara Damuri, Nur Wahida Deddy Setiadi Kadir Madjid Desi N. I. Izzabilah 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 B. K. Widnyana Yoga I Dewa Gde Mayun Permana I Dewa Putu Rega Elyana I Gede Arya Sujana I Gede Arya Sujana I Gede Arya Sujana I Gede Krisna Putra Pratama I Gusti Ayu Lani Triani 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 M. Mahaputra Wijaya I M. Mahaputra Wijaya I M. Mahaputra Wijaya I Made Griya Adi Parta I Made Mahaputra Wijaya I Made 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 Suarta I W W Aryanika I W. Wisma P Putra I W. Wisma P. Putra I W.G. SEDANA YOGA I Wayan Arnata I Wayan Arnata I Wayan Arnata I Wayan Kasa I Wayan Suarta I Wayan Widia I Wayan Wisma Pradnyana Putra I Wayan Wisma Pradnyana Putra I.M.S. Wijaya IDA AYU ASTARINI Ida Ayu E. P. Wulandari Ida Ayu Pridari Tantri Ida Bagus Gede Brahmantara IDA BAGUS N. SURYA DARMA Ida Bagus Wisnu Matra Atmaja Indah S. R. Naibaho Indah Sri Rejeki Naibaho Izzah Ismail, Norjihada Jamas Prameshwari Janurianti , Ni Made Defy Janurianti, Ni Made Defy Ketut Agus Ary Subakti KETUT BUDA KOMANG AYU NOCIANITRI Kozo Asano Luh Dian Rna Fajarini Luh Putu Wrasiati Lutfi Suhendra 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 Ayu Suardani Singapurwa 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 Pavalee Chompoorat Tridtitanakiat Purnami, Ni Gusti Ayu Kade Sintya Ari Putu Agus Nadiarta Putu Ari Sandhi Wipradnyadewi - Putu Diah Wahyuni Putu Setia Budi Rajindran, Nanthini Rendy Sinaga Rike Pratiwi Sadyasmara, Cokorda Anom Bayu Sandhi Wipradnyadewi, Putu Ari Sayi Hatiningsih Shenni Maulina Suputra, I Gede Maha Adijaya Teguh Pribadi Girsang Teruo Sone Thobie E. B Kaban Tirmizhi Abubakar, Munkaila WAYAN REDI ARYANTA Wito Setioko Yanti Sinurat, Dame Yohanes Setiyo Yohanes Setiyo Yohannes Eko Putra Simanullang Yudisthira Dharma Bhusana Dasa Zainul Arifin