Article Per Year (5 Year)
p-Index From 2021 - 2026
6.22
P-Index
This Author published in this journals
All Journal Agrotekno Buletin Udayana Mengabdi Agrointek Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH Jurnal Aplikasi Teknologi Pangan Indonesian Journal of Chemistry Jurnal Aplikasi Teknologi Pangan Agroindustrial Journal Jurnal Ilmiah Teknologi Pertanian Agrotechno Itepa : Jurnal Ilmu dan Teknologi Pangan
I Nengah Kencana Putra
Program Studi Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana, Denpasar
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Education Engineering Immunology & microbiology Industrial & Manufacturing Engineering Social Sciences Other

Published : 28 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 28 Documents
Search

 1   2   3 
The Effect of Germination Time on protein Digestibility and Antioxidant Activity of Red Sorghum Sprout Flour Wisaniyasa, Ni Wayan; Putra, Nengah Kencana; Nicole, Moreen Alesandrina
AGROINTEK Vol 19, No 4 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i4.27401

Abstract

Red sorghum is a cereal plant that can be utilized as a carbohydrates source with high content of protein and antioxidants activity, but it has anti- nutritional compounds such as tannins. The germination process can improve the physical and chemical properties of materials including protein digestibility and antioxidant activity. This research aims to determine the effects of germination time on physical and chemical properties of red sorghum sprouts flour and determine the ideal germination time to produce red sorghum sprout flour with the highest protein digestibility and antioxidant activity. This study used a Completely Randomized Design with five treatment levels of germination time: 0, 12, 24, 36, and 48 hours, each repeated three times. Parameters observed in this study included water content, protein content, tannin content, protein digestibility, antioxidant activity, and color analysis (L*, a*, b*). The data obtained were analyzed using variance analysis. The results of the research show that the germination time significantly affects protein digestibility, antioxidant activity, protein content, tannin content, and the color parameters lightness, redness, and yellowness of malted red sorghum flour, but does not affects its water content. The ideal germination time of red sorghum based on this research is 48 hours, which produce malted red sorghum flour that contains water content 7.67%, protein content 9,08%, tannin content 0.38%, protein digestibility 79.49%, antioxidant activity (IC50) 147.44 ppm, and color analysis (lightness 74.03, redness 1.60, yellowness 10.67)(yellowish white with a slight red hue).
Pengembangan Tepung Ubi Jalar Ungu Pregelatinisasi serta Aplikasinya pada Pembuatan Flakes Bryan Bryan; Gusti Ayu Kadek Diah Puspawati; I Nengah Kencana Putra
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol. 9 No. 2 (2024): Oktober
Publisher : Fakultas Teknologi Pertanian, Universitas Udayana Gedung GA, Fakultas Teknologi Pertanian, Universitas Udayana Jl. Raya Bukit Jimbaran, Jimbaran, Kuta Selatan, Bali Telp/Fax: (0361) 701801

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA/2024.v09.i02.p01

Abstract

Ubi jalar ungu mempunyai prospek yang baik sebagai bahan baku industri pangan terutama dalam bentuk tepung. Akan tetapi, tepung ubi jalar ungu mempunyai beberapa kelemahan seperti kelarutan dalam air yang rendah, daya serap air yang rendah dan bentuk gel yang dihasilkan kurang seragam. Modifikasi tepung ubi jalar ungu dengan pregelanisasi telah banyak dikembangkan, namun terjadi penurunan kadar komponen aktif antosianin dan antioksidannya. Tujuan dari penelitian ini adalah untuk mengetahui suhu dan waktu pregelatinisasi yang tepat untuk menghasilkan tepung ubi jalar ungu termodifikasi terbaik dan untuk mengetahui perbandingan tepung ubi jalar ungu termodifikasi dan tepung daun kelor untuk menghasilkan flakes dengan karakteristik terbaik. Penelitian ini dibagi menjadi dua tahap. Tahap pertama yaitu ubi jalar ungu dipregelatinisasi dengan suhu pengukusan 70oC, 80oC dan 90oC serta lama pengukusan 5 menit, 10 menit dan 15 menit. Hasil terbaik dari penelitian tahap pertama kemudian diaplikasikan pada penelitian tahap kedua yaitu pengaruh penambahan tepung daun kelor terhadap flakes ubi jalar ungu dengan beberapa taraf yaitu 0%, 3%, 6%, 9% dan 12%. Hasil penelitian tahap pertama menunjukkan bahwa perlakuan pengukusan dengan suhu 70oC dan lama waktu pengukusan 5 menit menghasilkan tepung ubi jalar ungu termodifikasi terbaik dengan karakteristik rendemen sebesar 24,90%, kadar antosianin sebesar 25,65 mg/L, kadar pati sebesar 63,10%, kadar amilosa sebesar 28,73%, kadar amilopektin sebesar 34,37%, kadar antosianin 25,62 mg/L, viskositas 2597 cP, daya serap air 113,27% dan daya serap minyak 110,68%. Tepung ubi jalar ungu termodifikasi dengan perlakuan terbaik digunakan dalam pembuatan flakes ubi jalar ungu yang ditambahkan tepung daun kelor. Perlakuan dengan penambahan tepung daun kelor 12% menghasilkan serpihan ubi jalar ungu terbaik dengan karakteristik rendemen 59,41%, kadar antosianin 8,02 mg/L, aktivitas antioksidan 19,31%, dan uji organoleptik dengan karakteristik aroma suka, agak pahit dan suka, tekstur agak renyah dan suka serta penerimaan panelis secara keseluruhan suka.
Karakteristik Fruit Leather Puree Jeruk Siam Kintamani (Citrus nobilis L.) dengan Perbandingan Bahan Pengikat Puree Rumput Laut (Eucheuma cottonii L.) Dan Biji Selasih (Ocimum basilicum L.) Ni Komang Legaliang Aribaten; Gusti Ayu Kadek Diah Puspawati; I Nengah Kencana Putra
Itepa : Jurnal Ilmu dan Teknologi Pangan Vol. 15 No. 1 (2026): ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2026.v15.i01.p02

Abstract

Fruit leather is a sheet-shaped food product with a slightly tough texture, easy to roll, attractive color, and made from dried fruit puree. Kintamani Siamese orange can be processed into fruit leather, but its elasticity is lacking, so that the addition of a binder is required. The use of a combination of natural and synthetic binders in fruit leather has been widely studied, but combining natural binders is still rarely explored. Seaweed as a natural binder needs to be combined with other natural binders, such as basil seeds, to improve elasticity. This study aimed to determine the effect of the ratio of seaweed puree to basil seeds on the characteristics of fruit leather and to find the best ratio to produce Kintamani Siamese orange fruit leather with optimal characteristics. A Completely Randomized Design was used with six ratios of seaweed to basil seeds: 100%:0%, 80%:20%, 60%:40%, 40%:60%, 20%:80%, and 0%:100%, each with three replications. Data were analyzed using ANOVA at a 95% confidence level, followed by Duncan's multiple range test if significant effects were found. The results showed that the seaweed-basil seed ratio significantly affected (p<0,05) moisture content, tensile strength, elongation, elasticity, and hedonic values (appearance, overall acceptance). The best treatment was 60% seaweed and 40% basil seeds, with 12.13% moisture, 0.11 MPa tensile strength, 17.75% elongation, 0.64% elasticity, 41.55% total sugar, 4.06% crude fiber, slightly preferred texture and taste, and preferred appearance, aroma, and overall acceptance.
Pengaruh Perbandingan Tepung Talas Beneng (Xanthosoma undipes K.Koch) Dengan Maizena Terhadap Karakteristik Nuget Ikan Tuna (Thunnus sp.) Ni Putu Bunga Sari Widyani; I Nengah Kencana Putra; Ni Luh Ari Yusasrini
Itepa : Jurnal Ilmu dan Teknologi Pangan Vol. 14 No. 3 (2025): ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2025.v14.i03.p07

Abstract

Abstract Fish nuggets are a popular ready-to-eat food, usually made with wheat flour and cornstarch as fillers and binders. However, the gluten in wheat flour is known to trigger celiac disease, thus encouraging the exploration of alternative flours such as beneng taro flour. This study aims to evaluate the effect of variation in the ratio of beneng taro flour and cornstarch on the physicochemical and sensory characteristics of tuna fish nuggets and to identify the optimal ratio to produce the best nuggets. This study was designed with a simple Complete Random Design (RAL) with the ratio of beneng taro flour and cornstarch (70%:30%, 75%:25%, 80%:20%, 85%:15%, and 90%:10%) as the treatment. The results showed that the treatment significantly affected sensory properties, hardness, ash content, protein content, fat content, and carbohydrate content but did not significantly impact moisture content. The sensory test showed that the tuna fish nuggets that the panelists liked the most were those produced from the formulation of a comparison of beneng taro flour and cornstarch 80%:20% with the average preference value on the color somewhat preferred, and the aroma, taste, texture, and overall acceptance were preferred. This formulation produces tuna fish nuggets with the following characteristics: hardness 8.59 N, moisture content 21.21%, ash content 2.19%, protein content 24.98%, fat content 15.50%, and carbohydrate content 36.12%. These findings indicate that the optimal ratio of beneng taro flour and cornstarch to produce gluten-free tuna fish nuggets with the desired characteristics is 80%:20%. Keywords: cornstarch, nugget, beneng taro flour, tuna Abstrak Nugget ikan merupakan makanan siap saji yang populer, biasanya dibuat dengan tepung terigu dan tepung maizena sebagai pengisi dan pengikat. Namun, gluten dalam tepung terigu diketahui dapat memicu penyakit celiac, sehingga mendorong eksplorasi tepung alternatif seperti tepung talas beneng. Penelitian ini bertujuan untuk mengevaluasi pengaruh variasi rasio tepung talas beneng dan tepung maizena terhadap karakteristik fisikokimia dan sensori nugget ikan tuna dan untuk mengidentifikasi rasio optimal untuk menghasilkan nugget terbaik. Penelitian ini dirancang Rancangan Acak Lengkap (RAL) sederhana dengan rasio tepung talas beneng dan tepung maizena (70%:30%, 75%:25%, 80%:20%, 85%:15%, dan 90%:10%) sebagai perlakuan. Hasil penelitian menunjukkan bahwa perlakuan secara signifikan mempengaruhi sifat sensori, kekerasan, kadar abu, kadar protein, kadar lemak, dan kadar karbohidrat, tetapi tidak berdampak signifikan terhadap kadar air. Uji sensori menunjukkan nuget ikan yang paling disukai panelis adalah yang dihasilkan dari formulasi perbandingan tepung talas beneng dan tepung maizena 80%:20% dengan rata-rata nilai kesukaan pada warna agak disukai, serta aroma, rasa, tekstur, dan penerimaan keseluruhan disukai. Formulasi ini menghasilkan nuget ikan tuna dengan karakteristik berikut: kekerasan 8,59 N, kadar air 21,21%, kadar abu 2,19%, kadar protein 24,98%, kadar lemak 15,50%, dan kadar karbohidrat 36,12%. Temuan ini mengindikasikan bahwa perbandingan tepung talas beneng dan tepung maizena optimal untuk menghasilkan nugget ikan tuna bebas gluten dengan karakteristik yang diinginkan adalah 80%:20%. Kata Kunci: maizena, nuget, talas beneng, tuna
Pengaruh Konsentrasi Bubuk Wortel (Daucus carota L.) Terhadap Sifat Fisik, Kimia dan Sensoris Mochi Fayza Desti Maharantata; I Nengah Kencana Putra; Gusti Ayu Kadek Diah Puspawati
Itepa : Jurnal Ilmu dan Teknologi Pangan Vol. 14 No. 4 (2025): ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2025.v14.i04.p11

Abstract

Abstract Mochi may be a conventional Japanese nourishment made from glutinous rice flour which is prevalent since of its chewy surface, the dietary substance contained in mochi is 75-90% carbohydrates so that it is wealthy in carbohydrates and moo in Β-carotene, and colors that use synthetic colors. One of the endeavors to extend the wholesome substance of Β-carotene in mochi and give common coloring is by including carrot powder which is wealthy in fiber and Β-carotene. This consider points to decide the impact of carrot powder concentration on the physical, chemical, and tangible properties of mochi and to discover out the proper concentration of carrot powder to create mochi with the most excellent characteristics. The think about utilized a Totally Randomized Plan (CRD) with a carrot powder concentration treatment comprising of 6 treatment levels: 0%, 2%, 4%, 6%, 8%, and 10% with three rehashes. Information were analyzed utilizing Examination of Fluctuation (ANOVA) when there was a critical impact (P<0.05), taken after by the Dunces Numerous Extend Test when critical impacts were found. The comes about appeared that the concentration of carrot powder had a genuine impact (P<0.05) on dampness substance, fiery remains substance, unrefined fiber substance, Β-carotene substance, color, hardness, and sensory within the shape of hedonic tests on color, taste, smell, and in general acknowledgment as well as scoring tests on color and taste. The most excellent characteristics of mochi are found within the expansion of 10% carrot powder with a dampness substance characteristic of 40.56%, Β-carotene contents of 4418.93 μg/100 g, ash contents of 2.65%, rough fiber contents of 6.70%, hardness of 0.64 N, color (L* 52.44, a* 23.67, b* 60.56) with a bronze-orange color, as well as the acknowledgment rate of panelists within the category of enjoying with a really orange color and an awfully carroty taste. In this way, the 10% concentration of carrot powder within the mochi detailing can increment the wholesome substance, particularly fiber and Β-carotene, without corrupting its tangible qualities. Keywords: Carrot powder, mochi, β-carotene Abstrak Mochi yaitu makanan tradisional khas Jepang pada bahan dasar tepung ketan yang digemari karena teksturnya yang kenyal, kandungan gizi yang ada di mochi sekitar 75-90% karbohidrat hingga kaya karbohidrat dan rendah kandungan β-karoten, serta warna yang menggunakan pewarna sintesis. Suatu upaya untuk memberi peningkatan pada kandungan gizi β-karoten pada mochi dan mamberi pewarna alami yaitu pada penambahan bubuk wortel yang kaya serat dan β-karoten. Penelitian ini mempunyai tujuannya sebagai mengetahui pengaruh konsentrasi bubuk wortel terhadap sifat fisik, kimia, dan sensoris mochi dan untuk mengetahui konsentrasi bubuk wortel yang sesuai agar menghasilkan mochi pada karakteristik terbaik. Penelitian memakai rancangan Acak Lengkap (RAL) di suatu perlakuan konsentrasi bubuk wortel yang diantaranya 6 taraf perlakuan : 0%, 2%, 4%, 6%, 8%, dan 10% pada tiga kali ulangan. Data dianalisiskan menggunakan sidik ragam apabila ada pengaruh nyata (P<0,05), dilanjutin pada uji jarak berganda Duncan. Hasil penelitian memberi petunjuk jika konsentrasi bubuk wortel mempunyai pengaruh nyata (P<0,05) pada kadar air, kadar abu, kadar serat kasar, kadar β-karoten, warna, hardnes (kekerasan), serta sensoris berupa uji hedonik pada warnanya, rasa, aroma, dan penerimaan semua serta uji skoring pada warnanya dan rasa. Karakteristik mochi terbaik ada di penambahan bubuk wortel 10% pada karakteristik kadar air 40,56%, kadar β-karoten 4418,93 µg/100 g, kadar abu 2,65%, kadar serat kasar 6,70%, hardness 0,64 N, warna (L* 52,44, a* 23,67, b* 60,56) dengan warna oranye bronze, serta tingkat penerimaan panelis pada kategori suka dengan warna sangat oranye dan rasa sangat terasa wortel. Dengan demikian, konsentrasi bubuk wortel 10% pada formulasi mochi bisa memberi peningkatan pada kandungan gizi, khususnya serat dan β-karoten, tanpa menurunkan kualitas sensorisnya. Kata Kunci: Bubuk wortel, mochi, β-karoten
Pengaruh Perbandingan Tepung Ubi Jalar Ungu (Ipomoea batatas L.) Dan Tepung Kacang Hijau (Vigna radiata) Terhadap Karakteristik Crackers Carroline Silvera Astri Sugiarto; I Nengah Kencana Putra; Ni Luh Ari Yusasrini
Itepa : Jurnal Ilmu dan Teknologi Pangan Vol. 15 No. 2 (2026): ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2026.v15.i02.p06

Abstract

Crackers are food products that are generally made from wheat flour, which is high in carbohydrates but low in protein and crude fiber. This study aims to determine the effect of the ratio of purple sweet potato flour and mung bean flour on the sensory, chemical, and physical characteristics, as well as the appropriate ratio to produce crackers with the best formulation. The experimental design used a completely randomized design (CRD) with five levels of purple sweet potato flour and mung bean flour ratios, namely 90:10, 80:20, 70:30, 60:40, and 50:50, and was repeated three times. The parameters observed included moisture content, protein content, crude fiber content, fat content, ash content, carbohydrate content, texture test (hardness), color test, and sensory test (texture, color, taste, aroma, overall acceptance, and crispness). The data were analyzed using ANOVA and followed by Duncan's Multiple Range Test (DMRT) if there was a significant effect. The results showed that the ratio of purple sweet potato flour to mung bean flour had a significant effect on sensory, chemical, and hardness characteristics. The best formulation was obtained in treatment P3 (70% purple sweet potato flour: 30% mung bean flour) with a moisture content of 4.97%, protein content of 13.97%, crude fiber content of 14.76%, ash content of 2.11%, fat content of 12.52%, carbohydrate content of 66.44%, and hardness of 11.13N. Sensory evaluation showed that the crackers were rated  as liked for texture, color, aroma, and overall acceptance, and slightly liked for hedonic taste, with a texture score of slightly crispy and a color test value of b* 22.00, but no effect on the L* value of 31.32 and a* value of 31.33. The best crackers excelled in protein, crude fiber, and fat content. Paired preference tests also showed that the comparison between wheat crackers and the best crackers had significant differences in color.  
Pengaruh Perbandingan Tepung Kacang Koro (Canavalia ensiformis L.) dan Tepung Tapioka Terhadap Karakteristik Fisikokimia dan Sensoris Nugget Jamur Tiram Virginia Putri Dangga; Ni Wayan Wisaniyasa; I Nengah Kencana Putra
Itepa : Jurnal Ilmu dan Teknologi Pangan Vol. 15 No. 2 (2026): ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2026.v15.i02.p09

Abstract

Nuggets are processed meat food product made with added binding agents, fillers, and coatings. Potentiality as filler is possessed by jack bean meal, yet utilizing this powder devoid of diverse flour categories shall yield end commodities featuring fragile, marginally rigid, and diminished elastic mouthfeel. Cassava starch represents the most frequently applied substance for cohesive purposes. The current investigation was executed to establish the influence concerning the proportion of jack bean meal plus tapioca starch toward the physicochemical and organoleptic properties of oyster mushroom croquettes and to identify the supreme balance of jack bean meal and tapioca starch for fabricating oyster mushroom nuggets with the finest physicochemical and sensory attributes. This inquiry utilized twin categories of experimental frameworks, specifically Completely Randomized Design (CRD) along with Randomized Block Design (RBD). Five separate concentration levels constituted the experimental ratio of jack bean powder and manioc flour, namely: (100:0), (80:20), (60:40), (40:60), (20:80). The researchers repeated each trial three times, generating fifteen individual laboratory samples. We analyzed the acquired statistics through (ANOVA) and if significant differences appeared (p<0.05), proceeded with (DMRT). Data revealed that the mixture of sword bean flour and cassava powder had a measurable consequence (P<0.05) on fat, protein, total carbohydrates, dietary fiber, rigidity, and sensory qualities including preference testing (hue, savor, texture, and collective approval) and ranking analysis (elasticity) of Pleurotus-based nuggets. The treatment with a percentage of 60% sword bean flour: 40% tapioca flour produced nuggets with the best characteristics, with a water content of 66.39%, ash 2.16%, fat 4.10%, protein 5.51%, carbohydrate 22.10%, crude fiber 3.44%, hardness 2.57N, and sensory characteristics that were liked, including hedonic aroma, color, taste, texture, and overall acceptance, as well as a slightly chewy texture score.
Optimasi Konsentrasi Pati Biji Alpukat (Persea Americana M.) Dan Kitosan Menggunakan RSM Terhadap Sifat Barrier Edible Film Indira Andria Putri; Anak Agung Istri Sri Wiadnyani; I Nengah Kencana Putra
Itepa : Jurnal Ilmu dan Teknologi Pangan Vol. 15 No. 2 (2026): ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2026.v15.i02.p07

Abstract

Edible films are thin, consumable layers used as food packaging, typically made from starch. One of high-amylose starch source is avocado seed starch. However, starch-based films generally exhibit high water vapor transmission rate and water uptake, which are indicators of edible film with poor barrier properties because the film becomes more easily permeated by water vapor and absorbs excess water, making it unable to protect the product effectively. Therefore, chitosan incorporation is required to reduce both WVTR and water uptake in the edible film by forming a denser film matrix. This interaction reduces overall porosity and effectively decreases permeability to water vapor. With an experimental strategy based on Central Composite Design (CCD), this study aimed to ascertain the optimum concentrations of chitosan and avocado seed starch using Response Surface Methodology (RSM) in connection to the water barrier properties of edible films. The result showed that 3.93 percent avocado seed starch and 0.41 percent chitosan were the optimum conditions. According to a validation test of the optimum condition carried out under these circumstances. After testing, the edible film with the best barrier properties had a tensile strength of 3,90 MPa, elongation at break of 32 percent, thickness of 0.15 mm, and a light reddish-brown color characterized by L*=68.91, a*=7.94, and b*=17.65.
Co-Authors Aditya Degita Rizal Agnes Citra Yolanda Simamora Alberto Sombamori Janggat Alexander Nathanael Yusuf Anabella Nadia Nathaniel Anak Agung Istri Sri Wiadnyani Ayu Nuriya Kiromi Bambang Admadi Harsojuwono Bellariesty Kartika Dewi Bryan Bryan Bryan Bryan Carroline Silvera Astri Sugiarto Clara Sania Krisanta Dewi Citra Laksmi Agung Putri Elia Agatha Christiani Emma Rahmasari Enita Berena Br Karo Era Ollyvetty Meilani Erika Ary Koesnadi Fayza Desti Maharantata G.P. Ganda Putra Gusti Ayu Kadek Diah Puspawati Hesti Pratiwi I Dewa Gde Mayun Permana I Gede Tirta Yasa I Gusti Ayu Ekawati I Gusti Ngurah Sujana Kusuma I Gusti Putu Bayu Bramtarades I Ketut Suter I Ketut Suter I Komang Ardianta I Komang Ari Andika I Made Ananta Divasti Guna I Made Cahyana Kusuma I Made Edi Widiawan I Made Sugitha I Putu Suparthana I Wayan Rai Widarta I.D.P.K. Pratiwi I.G.A. Ekawati Icha Nabillah Ida Ayu Agung Prawitasari Ida Bagus Ketut Mantra Indira Andria Putri Irvan Kurniawan Simatupang Justicia Febi Estermaria Pandiangan Juwita Mayningsih Andari Putri Ketut Ratnayani Kholista Samsara Kurnia KOMANG AYU NOCIANITRI Luh Putu Trisna Darmayanti Luh Putu Wrasiati M.Pd S.T. S.Pd. I Gde Wawan Sudatha . Made Meigasari Mahira Oktaviana, Ni Luh Gede Maria Christinela Domithesa Melda Yanti Naibaho Michelle Olivia Isabella Muhammad Eriansyah Al-Hakim Mulyani Sri Ni Kadek Nova Wulandari Ni Ketut Sri Agustini Ni Ketut Sri Agustini Ni Komang Legaliang Aribaten Ni Luh Ari Yusasrini Ni Luh Gde Amritasya Mutiara Ni Luh Putu Diah Rupini Ni Made Indri Hapsari Arihantana Ni Made Prawitasari Ni Made Ria Oka Ni Made Yusa Ni Nyoman Puspawati Ni Putu Bunga Sari Widyani Ni Putu Putri Dewanty Saraswati Ni Putu Suriani Ni Wayan Wisaniyasa Nicole, Moreen Alesandrina Novelita Olivea Herman NYOMAN SEMADI ANTARA Nyoman Wahyu Meta Wulandari, Nyoman Wahyu Meta P.A.S. Widpradnyadewi P.T. Ina Pandu Prayugo Putri Nathasya br Lahi Putu Adiyasi Wulandari Putu Pande Pande Yashika Putu Rica Galicia Putri Yanti Putu Timur Ina Ronald Surachman Sayi Hatiningsih Sixtian Brema Sembiring Virginia Putri Dangga Wayan Trisnawati Yustika Ayu Tri Wahyuni Yustika Ayu Tri Wahyuni