Article Per Year (5 Year)
p-Index From 2021 - 2026
4.608
P-Index
This Author published in this journals
All Journal Buletin Udayana Mengabdi Itepa : Jurnal Ilmu dan Teknologi Pangan Jurnal Pendidikan dan Pembelajaran Khatulistiwa (JPPK) Jurnal RISET Geologi dan Pertambangan Brawijaya Law Journal : Journal of Legal Studies Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) DINAMIKA Jurnal Ilmiah Teknik Mesin agriTECH The Indonesian Journal of Dental Research Biology, Medicine, & Natural Product Chemistry Majalah Obat Tradisional Jurnal Geologi dan Sumberdaya Mineral (Journal of Geology and Mineral Resources) Jurnal Aplikasi Teknologi Pangan Buletin Sumber Daya Geologi Constitutional Review ICoTE Proceedings TANJUNGPURA LAW JOURNAL Jurnal Aplikasi Teknologi Pangan Economics and Finance in Indonesia Jurnal Tanah dan Iklim Jurnal Borneo Akcaya : Jurnal Penelitian dan Pengembangan Pelayanan Publik International Journal on Food, Agriculture and Natural Resources (IJFANRES)
I Dewa Gde Mayun Permana
Program Studi Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Other

Published : 117 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 117 Documents
Search

 8   9   10   11   12 
Kajian Waktu dan Suhu Pelayuan Daun Alpukat dalam Upaya Pemanfaatanya sebagai Teh Herbal I Wayan Rai Widarta; Anak Agung Istri Sri Wiadnyani; I Dewa Gede Mayun Permana
Jurnal Aplikasi Teknologi Pangan Vol 7, No 2 (2018): Mei 2018
Publisher : Indonesian Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jatp.2163

Abstract

Daun Alpukat mengandung komponen bioaktif yang tinggi sehingga dapat dimanfaatkan sebagai pangan fungsional seperti teh herbal. Tujuan dari penelitian ini adalah mendapatkan suhu dan waktu pelayuan daun alpukat yang tepat sehingga menghasilkan teh herbal dengan karakteristik sensoris terbaik serta komponen bioaktif dan aktivitas antioksidan yang tinggi. Pelayuan dilakukan dengan cara pengukusan pada suhu 80, 90, dan 100°C selama 1, 3 dan 5 menit. Karakteristik teh yang diamati meliputi kadar total tanin, kadar total fenol, total flavonoid dan aktivitas antioksidan serta evaluasi sensorisnya. Hasil penelitian menunjukkan bahwa suhu dan waktu pelayuan yang terbaik diperoleh pada suhu 90°C selama 5 menit dengan karakteristik teh herbal daun alpukat yang dihasilkan yaitu total fenolik 296,48 mg/g ekstrak, total flavonoid 644 mg/g ekstrak, total tanin 315,14 mg/g ekstrak, warna seduhan teh coklat kekuningan, rasa agak tidak pahit dan aroma agak khas daun alpukat serta dengan penerimaan keseluruhan agak suka. Sementara itu, nilai IC50 baik yang diukur dengan metode DPPH maupun reducing power masing-masing adalah 527,93 mg/L dan 78,95 mg/L. Kesimpulannya, suhu dan waktu pelayuan daun alpukat berpengaruh terhadap komponen bioaktif dan aktivitas antioksidan yang terkandung pada teh herbal yang dihasilkan.Study of Withering Time and Temperature Avocado Leafin the Useas Herbs TeaAvocado leaves contain high bioactive components that can be used as functional food such as herbal tea. The purpose of this research was to obtain the appropriate withering time and temperature to produce herbs tea with the best sensory characteristics, high bioactive compounds and antioxidant activity. The withering was carried out by steaming at 80, 90, and 100°C for 1, 3 and 5 minutes. The observation of herb tea characteristics were total tannin content, total phenolic content, total flavonoids, antioxidant activity, and sensory evaluation. The results showed that the best temperature and whithering time were obtained at 90°C for 5 minutes with the herb tea characteristic of total phenolic was 296.48 mg/g extract, total flavonoid was 644 mg/g extract, total tannin was 315.14 mg/g extract, yellowish brown tea color, slightly bitter taste and a rather typical scent of avocado leaf as well as with overall acceptance rather like. Whereas, IC50 value measured using DPPH and reducing power were 527.93 mg/L and 78.95 mg/L. As conclusion, temperature and whithering time effected to the bioactive component and antioxidant activity of herb tea.--
MERITS AND DEMERITS OF DESIGNING HOT-POTATOES MATERIALS FOR EFL LEARNERS Lini Fitri; Gatot Sutapa; Sudarsono Sudarsono
ICoTE Proceedings Vol 2, No 1 (2018): ICoTE Proceedings 2
Publisher : Fakultas Keguruan dan Ilmu Pendidikan Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (459.742 KB)

Abstract

 Teaching materials are needed in teaching-learning activities in the classroom because materials have been considered as the only way to supply enriched input in the language classroom. Nowadays, technology has had a major impact, especially on education. Application of Information and Communication Technology (ICT), particularly educational software, to facilitate the learning and teaching process has become a more and more popular trend among teachers. The aim of this article is to explore the merits and demerits designing of Hot Potatoes as teaching material in the classroom in order to motivate EFL learners in learning simple past tense towards the interactive exercises. Hot Potatoes is popular software which can be conveniently used to create interactive Web-based educational exercises. Some of the advantages of hot-potatoes are: Enable teachers to create small exercises to practice and it can be linked to a listening or reading text to make a complete comprehension exercise. 
Pengaruh Konsentrasi Maltodekstrin dan Tween 80 Terhadap Karakteristik Bubuk Minuman Instan Bunga Gumitir (Tagetes erecta L.) Ni Komang Ayu Nila Ratna; Gusti Ayu Kadek Diah Puspawati; I Dewa Gde Mayun Permana
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 1 (2022): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2022.v11.i01.p07

Abstract

The purpose of this research was to determine the effect of the concentration of maltodextrin and tween 80 on the characteristics of the gumitir flower instant drink powder and to proper concentration of maltodextrin and tween 80 to get the gumitir flower instant drink powder with the best characteristics by foam mat drying method. The research used two factor Randomized Block Design. First factor was concentration of maltodextrin that consisting of 3 levels (10%, 15% and 20%) and second factor was concentration of Tween 80 that consisting of 3 levels (0.3%, 0.5% and 0.7%) so there were 9 treatment combinations. The repetition of each treatment combination was carried out 2 times, in order there were 18 experimental units. The data were analyzed statistically usingthe variance test and if the treatment had a significant effect to observed variables, it was continued with Duncan's Multiple Range Test. The result showed that interaction of the concentration of maltodextrin and tween 80 had a significant effect (P<0,05) on moisture content, ash content, total dissolved solids, solubility, total phenol, total carotene, antioxidant activity, hedonic of color, scoring of aroma and scoring of taste. The concentration of 10% maltodextrin and 0.7% tween 80 was the best treatment to produce gumitir flower instant drink powder with the moisture content 3.94%, ash content 1.23%, total dissolved solids 15.2oBrix, solubility 92.18%, total phenol 93.29 mg GAE/g powder, total carotene 19.2 mg/g powder, antioxidant activity of powder 78.56% with IC50 valued 1195.72 ppm, sensory assessment of the aroma was preferred with characteristic aroma of gumitir flowers, the taste was preferred with characteristic taste of gumitir flower, the color was preferred and the overall acceptance was preferred.
Pengaruh Suhu dan Waktu Pengeringan terhadap Aktivitas Antioksidan Teh Herbal Celup Daun Belimbing Wuluh (Averrhoa bilimbi L.) Ariani Nisfin Kholifah; I Dewa Gde Mayun Permana; Ni Luh Ari Yusasrini
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 1 (2022): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2022.v11.i01.p04

Abstract

This research aimed to determine the effect of temperature and drying time on antioxidant activity of starfruit leaf herbal tea bags and to obtain the best drying temperature and time that can produce starfruit leaf herbal tea with the best antioxidant activity. This research was conducted by using experimental design with Complete Randomized Design factorial pattern of two factors which are drying temperature (50oC, 60oC, 70oC) and drying time (120 minutes, 180 minutes, 240 minutes). There were 9 treatment combinations, each treatment combination was repeated 2 times so that the number of treatment combinations was 18 experimental units. The data obtained were analyzed by analysis of variance. If the treatment had a significant effect, it would be followed by the Duncan Multiple Range Test. The results showed that interaction beetwen drying temperature and time treatment had a very significant effect on antioxidant activity, total phenol, total flavonoids, water content of starfruit leaf herbal tea, and bitter flavor, and had no significant effect) on color, aroma, taste and overall acceptance. The drying temperature of 50oC with a drying time of 120 minutes was the best temperature and drying time to produce herbal tea bags of starfruit leaves with an antioxidant activity of 87.8049% and based on the IC50 value of 10595.95 ppm, water content of 9.53%, the total phenol content was 1.38 mg GAE / g, the total flavonoid level was 0.94 mg QE / g, and sensory properties of color (liked), aroma (slight liked), flavor (slight bitter, slight liked) and overall acceptance (slightly liked).
Pengaruh Jenis Ragi dan Lama Fermentasi terhadap Karakteristik Virgin Coconut Oil (VCO) Yossinta C.C. Kusuma; I Dewa Gde Mayun Permana; Putu Timur Ina
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 1 (2022): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2022.v11.i01.p08

Abstract

Virgin coconut oil (VCO) is oil obtained from fresh old coconut and processed by squeezing with or without the addition of water, without heating or heating no more than 60oC and safe for consumption. This research was aimed for determining the effect of yeast type and fermentation time on the characteristics of virgin coconut oil and decided yeast type and fermentation time to produce the best characteristics of virgin coconut oil. The research based on a factorial Randomized block design (RBD) with the first factor was the type of yeast, namely bread yeast and tempeh yeast, and the second factor is the fermentation time, namely 24 hours, 36 hours, and 48 hours. Each combination treatment was replicated 3 times to obtain 18 experimental units. Data was analyzed using analysis of variance and if the treatment had a significant effect, its followed by the Duncan multiple range test (DMRT). The variables observed in this research were yield, moisture content, turbidity, free fatty acids (FFA), peroxide number, and flavor (hedonic and scoring). The results showed that interaction of yeast type and fermentation time had a significant effect (P<0.05) to yield and moisture content VCO. Types of bread yeast and tempeh yeast with 24 hours, 36 hours, and 48 hours of fermentation have a significant effect (p<0.05) on the aroma of VCO (hedonic and scoring). Type of tempeh yeast with a fermentation time of 36 hours for producing virgin coconut oil the best characteristics with yield 36.67%, moisture content 0.16%, turbidity 0.08%, free fatty acids 0.10%, peroxide number was not detected, coconut scent and liked.
Pengaruh Perbandingan Tempe dan Puree Daun Kelor (Moringa Oleifera L.) Terhadap Karakteristik Nugget Rut Elisabet Sianturi; I Dewa Gde Mayun Permana; Putu Timur Ina
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 2 (2022): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2022.v11.i02.p04

Abstract

This research was conducted with the aim of knowing the effect of the comparison of tempeh and puree moringa leaves on the characteristics of the nuggets and to find out the correct ratio so as to be able to produced nuggets with the best characteristics. The Completely Randomized Design (CRD) was used in the research with a treatment ratio of tempeh and puree moringa leaves wich consist of 5 levels: 100%: 0%; 95%: 5%; 90%: 10%; 85%: 15%; 80%: 20%. The treatment was repeated 3 times to obtain 15 units of the experiment. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continued with Duncan’s Multiple Range Test (DMRT). The result showed data that tempeh and puree moringa leaves had a very significant effect on water content, ash content, fat content, protein content, carbohydrate content, vitamin C, antioxidant activity, color (hedonic), texture (hedonic and scoring), aroma (hedonic), taste (hedonic and scoring), and overall acceptance (hedonic) of nuggets. Comparison of 80% tempeh: 20% puree moringa leaves produced nuggets with the best characteristics, specifically: water content 54.62%, ash content 2.37%, fat content 11.57%, protein content 15.13%, carbohydrate content 16.32%, Vitamin C 4.67 mg/g, antioxidant activity 50.78%, color liked, texture mushy and liked, aroma normal, taste liked and overall acceptance liked.
Pengaruh Penambahan Angkak Terhadap Karakteristik Sosis Ikan Lele (clarias gariepinus) Selama Penyimpanan Zenny Elfryani Purba; I Gusti Ayu Ekawati; I Dewa Gde Mayun Permana
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 2 (2022): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2022.v11.i02.p02

Abstract

The objective of this study was to know the effect of angkak concentration and storage time on the characteristics of catfish sausage. This research used a Completely Randomized Design with two factors namely the concentration of the angkak (0 %, 1% and 2%) and the length of storage time (0, 7, 14, and 21 days). All of the treatments were repeated two times to obtain 24 units of experiments. The data obtained were analyzed by analysis of variance (ANOVA) and if the treatment had a significant effect, then it was followed by The Duncan Multiple Range Test. The results showed that the concentration of 2% with long storage 7 produce catfish sausage that is still feasible with the criteria: antioxidant capacity 252,80 mg GAEAC/ kg; brightness (L *) 31,03; redness (a *) 20,72; yellowish (b*) 18,81; moisture content 58,95; number of TBA 0,40 mg malonaldehyde / kg; the color slightly liked; flavor, textur, taste and overall acceptance neutral and color red and texture slightly chewy.
Karakteristik Mikroemulsi Yang Mengandung Ekstrak Virgin Coconut Oil (Vco) Bawang Dayak (Eleutherine Palmifolia ) Rubbana Sunardi; I Dewa Gde Mayun Permana; Lutfi Suhendra
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 8 No 1 (2021): Scientific Journal of Food Technology (March)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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

Abstract

This study aims was to determine the effect of the comparison of Dayak onions with VCO and the length of time of maceration on the characteristics of Dayak onion extract, was to get the best ratio of Dayak onions toVCO and the length of time of maceration so that the dayak extract with the best characteristics is produced, to determine the effect of the ratio of surfactants with VCO dayak extract. on the characteristics of the O/Wmicroemulsion, as well as getting the right ratio of the surfactant and VCO Dayak extract so that a stable O / W microemulsion was produced. This research was conducted in two steps. The first stage was the optimizationof the ratio of the material to the solvent and the length of time for maceration. The first stage, the experimental design used was a factorial randomized block design consisting of 2 factors, namely the first factor was thecomparison of Dayak simplicia with VCO solvent (1: 3, 1: 5, 1: 7, 1: 9, 1:11) . The second factor was the length of maceration (5, 7, and 9 hours). The best research result in the first stage are used in the second stageof research. The second stage was optimization of the microemulsion of Dayak's VCO extract. The experimental design used was a completely randomized design. In the treatment of the surfactant ratio withDayak onion VCO extract (89:11, 87:13, 85:15, 83:17, and 81:19 (v / v)). The data obtained were analyzed using variance fingerprints, and if there was an effect of treatment on the observed variables, it was followedby Tukey's 95% test. The best research result in the first stage were obtained in the treatment of the simplicia ratio of Dayak onions and VCO solvent (1:11) and maceration time of 9 hours with a total carotenoid contentof 17.915 (µmol / L), brightness (L *) 58.70, redness (a * ) 13.60, yellowish (b *) 74.45. The results of the second stage obtained a comparison of surfactants and dayak onion VCO extract (85: 15 v / v) with theturbidity index value of centrifugation (0.510), heating (0.507), pH 3.5, dilution 1: 9; 1:49 and 1:99 (0.121; 0.096; and 0.083), pH 4.5, dilution 1: 9; 1:49 and 1:99 (0.096; 0.088; and 0.078), pH 6.5, 1: 9 dilution; 1:49and 1:99 (0.093; 0.084; and 0.071), as well as storage with a microemulsion slope value of 0.0742 o/w.
Perubahan Kadar Malondialdehid Hati Dan Ginjal Tikus Diabetik Yang Diberi Diet Rumput Laut Caulerpa Racemosa N. L. A Yusasrini; I. D. G Mayun Permana
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 8 No 1 (2021): Scientific Journal of Food Technology (March)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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

Abstract

Caulerpa racemosa seaweed is a type of seaweed that can be used as an antidiabetic. Previous studies have shown that Caulerpa. sp. was able to reduce blood glucose levels and showed the regeneration of pancreatic ? cells in diabetic rats. The purpose of this study was to determine the effect of C. racemosa seaweed diet on liver and kidney malondialdehyde levels in diabetic rats. The research stages began with chemical analysis of C. rasemosa seaweed flour and continued with bioassay testing. The analysis included proximate analysis, fiber, total phenol and antioxidant activity of C. rasemosa seaweed, analysis of blood sugar in serum and malondialdehyde (MDA) in the liver and kidneys. Results showed that C. rasemosa seaweed flour contained 11.37% water, 23.24% of ash content, 12.84% of protein, 2.02% of fat, 50.45% of carbohydrate by different, 6.35% of crude fiber, total phenol 2785 mg GAE / g, and 15.68% of antioxidant activity. Diet of C. rasemosa seaweed flour for 30 days was able to reduce blood glucose levels by 53.12% in the diabetic rat group. Liver MDA levels in the group of diabetic rats fed a diet C. rasemosa decreased 17.79% compared to the control group. Renal MDA levels in the diabetic rat group fed a diet of C. rasemosa seaweed were still higher than the control group but 15.53% lower than the diabetic group fed standard diet.
Pengaruh Penambahan Lactobacillus fermentum CK165 dan Lama Fermentasi terhadap Karakteristik Fisik Kopi Arabika (Coffea arabica) Asal Kintamani, Bangli Sayi Hatiningsih; I Dewa Gde Mayun Permana; Bambang Admadi Harsojuwono; Ida Bagus Wayan Gunam; Noval Wahyu Adi
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 3 (2022): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2022.v11.i03.p11

Abstract

The fermentation stage is considered to be one of the critical steps in coffee processing due to its impact on the final quality of the product. The aim of this study was to determined the effect of Lactobacillus fermentum CK165 addition and fermentation time on the physical characteristics of Arabica coffee Kintamani, Bangli, and knowing the right treatment to produce Arabica coffee with the best physical characteristics. This study used a completely randomized design (CRD) with treatment using Lactobacillus fermentum CK165 addition and duration of fermentation consisting of 0 hours, 12 hours, 24 hours, and 36 hours. Each treatment was repeated 2 times to obtain 16 experimental units. The physical characteristics of Arabica coffee were analyzed statistically by analysis of variance (ANOVA) and continued with Duncan multiple range test (DMRT), if there was an affect between treatments. The result showed that Lactobacillus fermentum CK165 addition and fermentation time significantly affected the bulk density, moisture content, bean number/10 g, weight of 100 beans, bean wide, and color (L* and b*). Lactobacillus fermentum CK165 addition and fermentation for 24 hours resulted Arabica coffee with the best physical characteristics with bulk density 0.637 g/ml, moisture content 8.507%, bean number/10 g 51.500 beans, weight of 100 beans 19.873 g, long 10.570 mm, wide 7.401 mm, thick 4.305 mm, L* 36.588, a* 1,670, b* 11.045, broken beans 0.533 bean number/100 g, brown beans 0.102 bean number/100 g, and partly black beans 1.766 bean number/100 g.
Co-Authors . MASWAR A.A. Gd. Tryadi Pradipta A.A. Ketut Agung Cahyawan W AA GN Anom Jambe AA. Devi Pradnyanita AAGN Anom Jambe AAGN Anom Jambe Achmad Fudholi AF. Ismiyanto, AF. Agung Endro Nugroho Agus Selamet Duniaji Agustinus Marjun Agustinus Yuswanto, Agustinus AI DARIAH Aksar, Prinob Al Ichlas Imran Al Ichlas Imran Albert Rufinus Ali Djamhuri Aminur Aminur Anak Agung Istri Sri Wiadnyani Andayani, Erda Dwi Anisa Intan Hartanti Anjar Hermadi Saputro Ariani Nisfin Kholifah Ariani Nisfin Kholifah Aulia Rahayu Ramadhani Satyaningtyas Sudrajat Bambang Admadi Harsojuwono Bambang Sugiri Budi Mulyaningsih Budiman Sudia Budiman Sudia, Budiman Christin Yunanto Chusni Ansori Clarry Sada Davita Putri, Ni Putu Amanda dewi novita Dewi, Ni Made Raditya Shinta Dina Puti Kartika Dwi Riyanti Dyah Mellawati, Dyah Eka Jana Walianingsih Emir Ramadhan, Emir Endang Susilawati Eni Rosnija Eny Rosnija, Eny Erick, Chrysostomus Erna P. Setyowati Eusabinus Bunau F. AGUS Fajar Laksono Febrian Rahma Putra Firnanda, Sari Gatot Sutapa Gusti Ayu Kadek Diah Puspawati Harmonis, Dinda Ria Hasibuan, Hoiruddin Husni Mubarok I D.P. Kartika Pratiwi I Dewa Made Sukrama I Gusti Ayu Ekawati I Gusti Ayu Kadek Puspawati I Gusti Ayu Lani Triani I GUSTI MADE SUBIKSA I Ketut Suter I Made Sugitha I Nengah Kencana I Nengah Kencana Putra I Nyoman Nurjaya I Putu Eka Putra Sentana I Putu Suparthana I Putu Willigis Benito Khatulistiwa I W.R. Widarta I Wayan Rai Widarta I Wayan Ryantama Swastika Braja I. Setiawan, I. I.W. Rai Widarta Ida Ayu Maria Christina Ida Ayu Putu Sri Widnyani Ida Ayu Surya Agustini Ida Bagus Wayan Gunam Indrati, Retno Iwa Sutardja, Iwa Iwan Setiawan Iwan Supardi J Sri Adiningsih Jeany Tio Larosta Jeremy Louis Adisurya Juliawati, Euis Kadek Danthiswara Gelgel KETUT BUDI SUSRUSA KOMANG AYU NOCIANITRI Kurniawati, Suma L.K Darusman L.T Indriyati Lewi Rensia Roulina Hutasoit Lini Fitri Lini Veriony, Lini Lucia Denok Wihartati Lucky Arisonna Roring Luh Putu Trisna Darmayanti Luh Putu Trisna Darmayanti, Luh Putu Luh Putu Wrasiati Lutfi Suhendra Luwandi Suhartono Luwandi, Luwandi Made Dwi Widyantari Mandayu, Yohana Yosiphanungkas Bahari Marlentera, Riris Marpaung, Uliana Sara Mauludiana, Poppy Iga Melania Veronika Samosir Melia Verdiana Meysi Andriani Mochammad Imron Awalludin Muchamad Ali Safaat Muhammad Fajar Sidiq Widodo Nanang Endriatno Nanang Endriatno Naniek Widyaningrum Natalie Indirasvari K. S. Nathania Pusparani Nur Ni Kadek Yuli Kesuma Ni Ketut Sri Agustini Ni Komang Ayu Nila Ratna Ni Komang Ayu Nila Ratna Ni Komang Sri Budihartini Ni Komang Trisna Rahayu Ni Luh Ari Yusasrini Ni Made Indri Hapsari Arihantana Ni Made Wartini Ni Made Yusa Ni Nyoman Desi Trisnadewi Ni Nyoman Puspawati Ni Putu Candra Utami Ni Putu Diah Cahyani Subamia Ni Putu Yuni Wulan Sari Ni Wayan Ayuk Yuliantari Ni Wayan Wisaniyasa Nico Kemit Noval Wahyu Adi Novia Hasanah Novriyanti Hutasoit Nur Wienda Permata Wulandari Nursiati, Nursiati Nyoman Citra Suryani NYOMAN SEMADI ANTARA Oktavianti, Siti Pande Ketut Diah Kencana Pande Made Agus S. Diputra Pangga, Wilfred Prayoga, Dewa Gede Eka Pudji Hastuti Pudji Hastuti Purba, Melini Pazyanita Purboyo, Bayu Aji Putu Eka Yudhayanti Putu Timur Ina R. SITUMORANG Rahmawati, Sumi Rahmi Safarina Fauziah, Rahmi Safarina Raisa, Metha Retno Indriati Ria Lidyawita, Ria Riani, Bela Rijal, Khairur Rubbana Sunardi Rut Elisabet Sianturi S. Arsyad S. Indarto, S. Saefudin Saefudin Samhuddin Samhuddin Sandhika Wahyu Adhinugraha Sasy Eka Putri Wahyuningtyas Sayi Hatiningsih Sembiring, Rinawati Sidharta, Noor Siti Sunarintyas Sri Wahyuni Stevani, Ana Sudibyo Martono Sugiri, Bambang SUPANDI SUBIHAM Suparmo Suparmo SUPIYANDI SABIHAM Suwasono, Sony Tito Azhari Saputro Viranci, Nofila Cici W.H SISWORO Wardah Wardah Winarno, Bambang Wulandari Setiadarma Yessica Kristanti Yohanes Setiyo Yossinta C.C. Kusuma YS Bintari, YS Yuliana, Yohanes Gatot Sutapa Yustina Andini Zenny Elfryani Purba