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All Journal Journal of Tropical Life Science : International Journal of Theoretical, Experimental, and Applied Life Sciences Agrotekno METAMORFOSA Journal of Biological Sciences Buletin Udayana Mengabdi JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Itepa : Jurnal Ilmu dan Teknologi Pangan Jurnal Veteriner Jurnal Biologi Udayana SIMBIOSIS Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Indonesian Journal of Biotechnology Jurnal Ilmiah Teknologi Pertanian Agrotechno 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
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 Earth & Planetary Sciences Education Energy Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Social Sciences Veterinary

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KARAKTERISTIK BUBUK ALGA COKLAT (Sargassum polycystum) PADA PERLAKUAN UKURAN BAHAN DAN SUHU PENGERINGAN Shenni Maulina; Lutfi Suhendra; Ida Bagus Wayan Gunam
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 1 (2018): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (496.356 KB) | DOI: 10.24843/JRMA.2018.v06.i01.p01

Abstract

One of the natural resources found in the sea and can be utilized is Sargassum polycystum. Sargassum polycystum has a pigment content one of which is fucosantin. Fucosantin can be utilized the field of health is as antioxidant. In addition, fucosantin is the most dominant brown and carotenoid dye present that can be used as natural dyes. The aim of this research were to know the effect of size pieces and drying temperature on the color quality and antioxidant of brown algae powder and to determine the best size pieces and drying temperature to obtain color quality and antioxidant of brown algae powder. The experiment in this study uses factorial Randomized Block Design (RBD) with two factors treatment, the first factor is the size pieces of 3 levels 2 cm x 0.5 cm, 3 cm x 0.5 cm, 4 cm x 0.5 cm and the second factor is the temperature of the drying 3 levels 40±2°C, 45±2°C, 50±2°C. The result showed that the size pieces effect on total phenol and antioxidant capacity of brown algae powder. The temperature of the drying effect on water content, total phenolic and antioxidant capacity of brown algae powder. The size pieces and temperature of the drying not effect on intensity of color (L* a* b*). The result of this research showed that pieces size 4 cm x 0.5 cm and temperature of drying 45±2°C produce the best characteristics water content 12.86±8.83%, total phenolic 12.86±4.5 GAE/100g, antioxidant capacity 26.36±0.15 GAEAC/100g, intensity of brightness (L) 7.72±0.45, intensity of redness (a) -7.02±0.02, yellowish intensity (b) 40.88±0.77 Key words: Sargassum polycystum, Antioxidans Capacity, Total Phenol, Intensity of Color.
KARAKTERISTIK MINYAK ATSIRI BUNGA KAMBOJA CENDANA (Plumeria alba) PADA PERLAKUAN LAMA PROSES DISTILASI I Gusti Ngurah Agung Paranatha; Ni Made Wartini; Ida Bagus Wayan Gunam
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 1 No 1 (2013): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The aims of this study were to determine characteristic of sandalwood frangipani essential oil that come from the distilation process. This research used randomized block design, six levels with the distillation process time namely: 1, 2, 3, 4, 5, and 6 hours. Observed variables were the rendement, like of fragrance and the levels of fragrance strenght of sandalwood frangipani essential oil The result showed that the distilatian process timehad significant effect on the rendement and the characteristic of sandalwood frangipani essential oil that has been produced. The distillation process time offive hours was the best treatment to produced sandalwood frangipani essential oil with 0,0047% sandalwood frangipani essential oil rendement, 4.75like of fragrance (from netral to kinda like) and 2,16 (the most powerful) lihat kesimpulan...
PENGARUH JENIS MEDIA TERHADAP PERTUMBUHAN Nannochloropsis sp. Ni Kadek Eni Juniantari; Anak Agung Made Dewi Anggreni; Ida Bagus Wayan Gunam
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 2 (2015): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The aims of this study were to 1) determine the effect of media on the growth of Nannochloropsis sp., 2) find out the best type of growth media of Nannochloropsis sp. This study used a descriptive quantitative method. The medium used in this study consist of 3 types: Agricultural, Allen-Miquel, and Guillard medium. Observation of cell biomass concentration Nannochloropsis sp. was used haemacytometer with three replications. The results showed that each culture medium had a different optimum harvest time. Agriculture media, Allen-Miquel, and Guillard had the optimum harvest time which was 8, 12, and 11 days cultivation resvectively. The results observation of cell biomass concentration of Nannochloropsis sp. showed that the type of media had highly significant on growth of Nannochloropsis sp. Guiilard media was a medium that produced highest biomass cell Nannochloropsis sp. of 1.4 x 10 7 ± 2.0 cells/ml at 11 days cultivation. Keywords: Nannochloropsis sp., Media Type, Biomassa
Rebung Bambu Tabah (Gigantochloa Nigrociliata) Berpotensi Sebagai Bahan Afrodisiak pada Mencit Jantan (POTENTIAL APHRODISIAC ACTIVITY OF TABAH BAMBOO SHOOTS (GIGANTOCHLOA NIGROCILIATA) IN MALE MOUSE) Anak Agung Sagung Alit Sukmaningsih; Ida Bagus Wayan Gunam; Nyoman Semadi Antara; Pande Ketut Diah Kencana; I Wayan Widia
Jurnal Veteriner Vol 18 No 3 (2017)
Publisher : Faculty of Veterinary Medicine, Udayana University and Published in collaboration with the Indonesia Veterinarian Association

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (167.876 KB) | DOI: 10.19087/jveteriner.2017.18.3.393

Abstract

This study was conducted to observe the potential aphrodisiac activity of Gigantochloa nigrociliata in male mouse Mus musculus. The twenty four male mice, aged 12 weeks were divided randomly into four groups, each group consisted of 6 mice. One group was used as control (P0) where the mice were treated with aquadest. Three other groups were given treatment. The extracts contained of water (P1), etanol (P2), and n-hexane (P3). The animals in each treatment were treatments given 200 mg/kg bw Gigantochloa nigrociliata of extract orally (gavage) once daily as much as 0,2 mL for 33 days. The observations of sexual behaviour performed every three days during the treatment. Variables observed for the sexual behaviour are both the number and latency of mount and intromission. Mice were anaesthetized after 33 days. Cauda epidydimis were analyzed for motility, number and viability of sperms. The result showed that testosterone serum level increased significantly on etanol extract group (p<0.05). There were significantly increased the mounting number, intromission number with reduction in mounting latency, and intromission latency of male mice (P<0.05). There was significant an increase in the number of (a) sperm motility and number of sperm on etanol extract group (p<0.05). The results of the present study demonstrate that Gigantochloa nigrociliata extract improve sexual behaviour in male mouse. ABSTRAK Telah dilakukan penelitian mengenai potensi rebung bambu tabah sebagai bahan afrodisiak yang diujikan pada mencit jantan (Mus musculus). Sebanyak 24 mencit dikelompokkan menjadi empat perlakuan dan enam ulangan. Satu kelompok digunakan sebagai kontrol (P0). Tikus pada kelompok kontrol diberikan aquades. Tiga kelompok lainnya diberikan perlakuan ekstrak air bambu tabah (P1), ekstrak etanol bambu tabah (P2), dan ekstrak n-hexane bambu tabah (P3). Setiap hewan pada masing masing perlakuan diberikan ekstrak 200 mg/kg bb (bobot badan) sebanyak 0,2 mL ) secara oral selama 33 hari. Pengamatan perilakukawin berupa mount dan intromission dilakukan setiap 3 hari sekali. Setelah 33 hari hewan dikorbankan untuk dikoleksi epididimis bagian cauda yang digunakan dalam analisis spermatozoa dan pengambilan darah yang digunakan dalam analisis hormon testosteron serum. Hasil analisis dengan menggunakan uji one way Anova menunjukkan adanya perbedaan kadar hormon testosteron serum secara signifikan (p<0,05). Kelompok hewan dengan perlakuan etanol memiliki kadar hormon yang lebih tinggi dibandingkan kelompok lain. Kelompok hewan dengan perlakuan heksan memiliki kadar hormon terendah dengan perbedaan yang signifikan dibandingkan dengan kelompok perlakuan lain. Terjadi pula perbedaan motivasi seksual yang diamati pada perilaku kawin berupa mount dan intromission. Perbedaan jumlah dan waktu terjadinya mount dan intromission terjadi secara signifikan di antara kelompok perlakuan dan kontrol (p<0,05). Peningkatan jumlah mount dan intromission, serta semakin singkatnya waktu untuk mencapai mount dan intromission terjadi secara signifikan dibandingkan dengan kontrol dan diantara kelompok perlakuan (p<0,05). Hasil analisis data juga menunjukkan peningkatan motilitas spermatozoa tipe (a) yakni spermatozoa dengan gerakan yang progresif maju ke depan dan jumlah spermatozoa, terutama pada esktrak etanol rebung secara signifikan. Disimpulkan bahwa rebung bambu berpotensi sebagai bahan afrodisiak karena dapat meningkatkan hormon testosteron yang merupakan salah satu faktor penting dalam pengaturan sistem reproduksi serta dapat meningkatkan motivasi seksual yang diuji pada mencit jantan.
PENGARUH PERLAKUAN DELIGNIFIKASI DENGAN LARUTAN NAOH DAN KONSENTRASI SUBSTRAT JERAMI PADI TERHADAP PRODUKSI ENZIM SELULASE DARI ASPERGILLUS NIGER NRRL A-II, 264 IDA BAGUS WAYAN GUNAM; KETUT BUDA; I MADE YOGA SEMARA GUNA
Jurnal Biologi Udayana Vol 14 No 2 (2010): Jurnal Biologi
Publisher : Program Studi Biologi, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Udayana

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Abstract

his research was done in order to utilize agricultural waste (rice straw) as substrate to produce crude cellulase enzyme from Aspergillus niger. This research was conducted in two stages; the first stage was determination of the initial pH and fermentation time by pH treatment (5, 6 and 7) and fermentation time (7, 9 and 11 days). The second stage was determination of concentration of NaOH treatment and concentration of substrate, namely: concentrations of NaOH (2, 4 and 6%) and concentrations of substrate (1, 2 and 3% (w/v)). The results showed that the fermentation time of 9 days with the initial pH 6.0 was the optimal condition for production of crude cellulase enzyme from A. niger with rice straw as a substrate. The highest enzyme activity derived from interaction of delignification treatment with NaOH concentration of 6% and 2% rice straw substrate which produces endoglukanase enzyme activity (0.037 units/ml), filter paperase activity (0.033 units/ml), soluble protein (0.362 mg/ml), and specific activity of filter paperase (0.123 units/mg).
PRODUKSI SELULASE KASAR DARI KAPANG TRICHODERMA VIRIDE DENGAN PERLAKUAN KONSENTRASI SUBSTRAT AMPAS TEBU DAN LAMA FERMENTASI IDA BAGUS WAYAN GUNAM; WAYAN REDI ARYANTA; IDA BAGUS N. SURYA DARMA
Jurnal Biologi Udayana Vol 15 No 2 (2011): Jurnal Biologi
Publisher : Program Studi Biologi, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Udayana

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Abstract

This research was done in order to utilize bagasse as substrates to produce crude cellulase from Trichoderma viride. This research used a randomized block design with factorial pattern which consisted of two factors. The first factor was the concentration of substrate which consisted of three levels namely, substrate concentration of 1%, 2%, and 3%. The second factor was the fermentation time which consisted of three levels namely, 5, 7, and 9 days. Each treatment classified into two groups based on time of production. The results showed that the concentration of bagasse and fermentation time significantly influenced the parameters observation of crude cellulase production from Trichoderma viride. The optimal treatment combination to produce crude cellulase with maximum activity was the treatment of 3% substrate concentration and fermentation time of 7 days with an average value of cellulase activity (filter paperase), soluble protein, and cellulase specific activity were 0.771 Unit/mL, 0.262 mg/mL, and 2.940 Unit/mg, respectively.
Karakteristik Sawi Hijau (Brassica rapa var parachinensis) yang Dihasilkan dari Aplikasi Bakteri Pemacu Pertumbuhan I Gusti Ayu Lani Triani; Ida Bagus Wayan Gunam
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 7 No 1 (2022)
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2022.v07.i01.p08

Abstract

This study tries to use the roots of bamboo plants that grow in Bali as Plant Growth Promoting Rhizobacteria and applied to vegetable plants to see the physical characteristics of these vegetables. This study aims to determine the physical characteristics of greens mustard produced by using the application of growth-promoting bacteria derived from the roots of bamboo (Bambusa maculata). The characteristics of the greens mustard were compared with the use of commercial PGPR (products from Central Java farmers) and without the use of growth-promoting bacteria. Based on the results of the research on the physical characteristics of greens mustard (Brassica rapa var parachinensis) the results of the application of growth-promoting bacteria from bamboo roots obtained plant heights ranging from 39 cm, weight 34 – 44 g, number of leaves 9 – 12 pieces, texture 22.18 – 30.31 kg .m/sec2, brightness level 42.13 – 47.13 and total dissolved solids 4.4 – 5.1% brix, slightly different from the treatment without PGPR and commercial PGPR. For this reason, it is necessary to continue cultivation with growth-promoting bacteria derived from natural ingredients that grow in Bali, this is an effort towards environmentally friendly cultivation so that it is expected to get quality results and are safe for consumption.
Pengaruh Penambahan Konsentrasi Gula dan Lama Fermentasi pada Proses Pembuatan Sweet Dessert Wine Buah Naga Super Red Gede Bagus Suwarrizki G. P; Ida Bagus Wayan Gunam; I Made Mahaputra Wijaya
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 4 No 1 (2019)
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2019.v04.i01.p06

Abstract

Tujuan dari penelitian ini adalah untuk untuk mengetahui bagaimana pengaruh penambahan konsentrasi gula pasir dan lama fermentasi dalam proses pembuatan sweet dessert wine buah naga super red terhadap karakteristik produk sweet dessert wine dari buah naga super red serta untuk mengetahui perlakuan penambahan konsentrasi gula pasir dan lama fermentasi manakah yang menghasilkan karakteristik sweet wine dari buah naga super red terbaik. Hasil dari analisis keragaman menunjukkan bahwa faktor penambahan konsentrasi gula berpengaruh sangat nyata terhadap kadar etanol, total padatan terlarut dan total gula, tetapi tidak berpengaruh nyata terhadap pH dan total fenol. Faktor lama fermentasi berpengaruh sangat nyata terhadap total etanol, total padatan terlarut, total gula, pH dan total fenol. Interaksi perlakuan penambahan konsentrasi gula dan lama fermentasi berpengaruh sangat nyata terhadap total alkohol, total padatan terlarut dan total gula. Dari hasil uji sensoris didapatkan bahwa perlakuan penambahan konsentrasi gula hingga 25°Brix dan lama fermentasi 15 hari memiliki karakteristik: warna merah tua agak jernih hingga merah tua jernih, aroma fruity hingga aroma sangat fruity, rasa agak suka hingga suka dan penerimaan secara keseluruhan suka hingga sangat suka, dengan karakteristik kimia sebagai berikut: kadar etanol 8,13% v/v, kadar metanol negatif, total padatan terlarut 9,9°Brix, total gula 2,49% b/v, pH 3,5 dan total fenol 0,882mG/100G. The purpose of this research was to determine the effect of adding the sugars concentration and fermentation time in the process of making sweet dessert wine of super red dragon fruit on the characteristics of the products and to determine which treatment of sugar concentration and fermentation duration which produces the characteristics of sweet wine from the best super red dragon fruit. The results of the diversity analysis showed the factor of adding sugar concentration had a very significant effect on ethanol content, total soluble solids and total sugar, but didn’t significantly affect pH and total phenol. The fermentation time factor has a very significant effect on ethanol content, total soluble solids, total sugar, pH and total phenol. The interaction of treatment with the addition of sugar concentration and fermentation time had a very significant effect on total alcohol, total soluble solids and total sugar. From the results of sensory tests it was found the best treatment of the addition of sugar concentrations up to 25°Brix and 15-day fermentation had characteristics: dark red rather clear to clear red, fruity aroma to very fruity aroma, rather like to like and overall acceptance like to very like, and for objective analysis the treatment of sugar concentration up to 25°Brix and 15 days fermentation gave the best results, with characteristics: 8.13% v/v ethanol content, negative methanol content, total dissolved solids 9.9°Brix, total sugar 2.49% b/v, pH 3.5 and total phenol 0.882mG/100G.
Kajian Mengenai Perkembangan dan Pengembangan Kain Tenun Ikat Endek Klungkung dalam Perspektif Industri dan Budaya Cokorda Anom Bayu Sadyasmara; Ida Bagus Wayan Gunam
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 2 No 1 (2017)
Publisher : Universitas Udayana

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Abstract

Tujuan dari penelitian ini adalah sebagai percontohan pola pergeseran aktivitas Masyarakat Bali melalui sebuah komoditas, yang dalam hal ini adalah komoditas berbasis budaya dan melihat pola perkembangan dan pengembangan Endek sebagai sebuah komoditas berbasis budaya di Kabupaten Klungkung. Studi ini menggunakan pendekatan gabungan dari metode penelitian historis, etnologi, deskriptif kualitatif dan kultural. Pengumpulan data dilakukan dengan teknik observasi dan wawancara langsung kepada para stakeholder yang ditentukan menggunakan metode purposive dan snowball sampling. Kerajinan tenun endek di Klungkung dapat menggambarkan adanya pergeseran aktivitas pada masyarakat di Klungkung. Aktivitas menenun yang semula merupakan aktivitas sekunder kemudian berkembang ataupun bergeser menjadi salah satu aktivitas primer (mata pencaharian). Bergesernya fungsi aktivitas adalah sebagai akibat dari bergesernya fungsi dari kain endek yang sebelumnya adalah artefak bergeser menjadi komoditas. Pola perkembangan dan pengembangan yang terjadi pada kain endek di gerakkan oleh proses adopsi teknologi, yakni teknologi yang terkandung pada fasilitas rekayasa (ATBM), teknologi yang terkandung dalam informasi yakni media (cetak, televisi, internet), teknologi yang terkandung pada manusia (Observasi, Experience) dan teknologi yang terkandung dalam organisasi (proses akulturasi). Proses adopsi teknologi mengakibatkan terjadinya perkembangan melalui sebuah pengembangan yang kemudian menghasilkan bentuk baru dikenal dengan istilah komodifikasi.
Pengaruh Konsentrasi Starter dan Gula terhadap Karakteristik Wine Salak Ida Bagus Wayan Gunam
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 3 No 1 (2018)
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2018.v03.i01.p05

Abstract

Penelitian ini bertujuan untuk menentukan konsentrasi starter dan penambahan gula yang optimal untuk memperoleh karakteristik wine salak yang terbaik. Penelitian ini menggunakan Rancangan Acak Kelompok pola factorial dengan dua faktor. Faktor pertama adalah konsentrasi starter yaitu: 5, 10 dan 15% (v/v) dan faktor kedua adalah penambahan gula yaitu: 10, 15, 20 dan 25% (b/v). Hasil penelitian menunjukkan bahwa konsentrasi starter dan penambahan gula berpengaruh terhadap karakteristik wine salak. Pada konsentrasi gula yang lebih tinggi dapat menhasilkan kadar alkohol yang lebih tinggi juga, karena terdapat lebih banyak substrat yang dimanfaatkan oleh khamir untuk memproduksi alkohol. Wine salak dengan karakteristik terbaik diperoleh dari perlakuan konsentrasi starter 15% (v/v) dan penambahan gula 25% (b/v), dengan kadar alkohol tertinggi yaitu sebesar 12,25% dan juga memiliki nilai uji efektifitas terbaik yaitu sebesar 1,33.
Co-Authors A.A.S. A. Sukmaningsih Ab Wahabb, Roswanira Abdul Wahab, Roswanira Adekilekun , Habeebulahi Ajibola Adekilekun Oyewusi, Habeebat 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 Ria Defiani Mahaputra Wijaya 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 Oladipo, Oluwatosin Oyewusi, Habeebat Adekilekun Pande Ketut Diah Kencana Pande Komang Suparyana Putu Agus Nadiarta Putu Setia Budi Rajindran, Nanthini Rendy Sinaga Rike Pratiwi Sadyasmara, Cokorda Anom Bayu Sandhi Wipradnyadewi, Putu Ari Sayi Hatiningsih Shenni Maulina 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