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Peranan Kuat Medan Elektromagnetik dalam Memacu Pertumbuhan Vegetatif Tanaman Krisan (Crhysantemum) I Gusti Putu Eka Permana; I Made Anom S. Wijaya; I.B. Putu Gunadnya
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 4 No 1 (2016): Maret
Publisher : Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

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Abstract

The purposes of this research were to observe the role of electromagnetic field exposure on vegetative phase to spur the growth of Chrysanthemum plants and to determine the appropriate electromagnetic field strength and frequency of exposure that resulted the best growth of chrysantemum plants. The method of this research was descriptive analysis with two treatment. The first treatments was electromagnetic strength consist of 2 mT (B1), 3 mT (B2), and 4 mT (B3). The second treatment was frequency of electromagnetic field exposure, consist of 1 (F1), 2 (F2), and 3 (F3) times per day. In this research, the control was without exposure by electromagnetic field used as a comparision and. Variables measured were phase were root length, rod diameter, plant height, amount of leave, and plant canopy. The result showed that plant which exposured by 2 mT until 3 mT electromagnetic field 2 times per day had a good impact for vegetative growth, however for more than 3 mT, gave unstatisfactory impact. Plant with the best vegetative growth results were exposured by 3 mT electromagnetic field 2 times per day or B2F2
Karakteristik Briket Biomassa dari Variasi Bahan Baku dan Persentase Perekat yang Berbeda Agnesia Arista Wijaya AK; Ni Luh Yulianti; Ida Bagus Putu Gunadnya
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 9 No 2 (2021): September
Publisher : Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JBETA.2021.v09.i02.p07

Abstract

ABSTRAK Penelitian ini bertujuan untuk menganalisa karakteristik dan pengaruh jenis bahan baku dan persentase perekat yang berbeda terhadap mutu briket biomassa yang dihasilkan dan menentukan perlakuan manakah yang memberikan hasil terbaik terhadap karakteristik briket yang dihasilkan. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) Faktorial dengan menggunakan 2 faktor dan 3 kali ulangan. Faktor pertama (A) adalah jenis bahan baku yang terdiri dari 3 taraf yaitu bambu tabah ( A1), sekam padi (A2) dan campuran bambu tabah dan sekam padi (A3). Faktor kedua (B) adalah persentase perekat yang terdiri dari 3 taraf yatu konsentrasi 10%, ( B1) 15% (B2) dan 20%(B3) . Parameter penelitian yang diamati adalah kadar air, kadar abu, kadar zat menguap dan laju pembakaran. Seluruh perlakuan diulang sebanyak 3 kali ulangan sehingga didapatkan 27 unit percobaan. Data yang diperoleh dianalisis dengan sidik ragam dan apabila terdapat pengaruh perlakuan yang signifikan, maka dilanjutkan dengan uji Duncan Multiple Test (DMRT). Berdasarakan hasil penelitian diketahui bahwa, interaksi perlakuan memberikan pengaruh yang signifikan terhadap parameter kadar air, kadar abu, kadar zat menguap dan laju pembakaran. Selanjutnya Kadar air yang didapat berkisar antar 2,30% bb - 4,78%,bb kadar abu 5,88% - 34,85%, kadar zat menguap 31,30% - 51,59% dan laju pembakaran 73,20 gr/menit – 106,00 gr/menit. Kualitas briket yang paling baik diperoleh pada perlakuan A2B3 (sekam 80 gram perekat 20 gram) dimana kadar air yang dihasilkan sebesar 2,30%bb, kadar abu 32,29%, kadar zat menguap 32,01% dan laju pembakarannya selama 92,60 gr/menit. ABSTRACT This study aims to analyze the characteristics and effects of different types of raw materials and adhesive percentages on the quality of the briquettes of the biomass produced and to determine which treatment gives the best results for the characteristics of the resulting briquettes. This study used a factorial randomized block design (RBD) using 2 factors and 3 replications. The first factor (A) is the type of raw material which consists of 3 levels, namely tabah bamboo (A1), rice husk (A2) and a mixture of tabah bamboo and rice husk (A3). The second factor (B) is the adhesive percentage consisting of 3 levels, namely 10% concentration, (B1) 15% (B2) and 20% (B3). The research parameters observed were moisture content, ash content, volatile substance content and combustion rate. All treatments were repeated 3 times in order to obtain 27 experimental units. The data obtained were analyzed using variance and if there was a significant treatment effect, it was followed by the Duncan Multiple Test (DMRT). Based on the results of the study, it is known that the treatment interaction has a significant effect on the parameters of moisture content, ash content, volatile substance content and combustion rate, then the moisture content obtained ranges from 2.30% bb - 4.78%, bb ash content 5, 88% - 34.85%, the volatile substance content was 31.30% - 51.59% and the combustion rate was 73.20 grams/minutes - 106.00 grams/minutes. The best quality of briquettes was obtained in A2B3 treatment (80 grams of rice husk 20 grams of adhesive) where the water content produced was 2.30%, the ash content was 32.29%, the vaporizing substance content was 32.01% and the burning rate was 92.60 grams. /minute.
Penentuan Umur Simpan Minuman Loloh Cemcem Menggunakan Metode Accelerated Shelf Life Testing (ASLT) dengan Pendekatan Model Arrhenius Ni Nyoman Ayu Tirta Diani; I. B. Bagus Gunadnya; Ni Luh Yulianti
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 5 No 1 (2017): maret
Publisher : Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

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Abstract

Abstrak Tujuan dari penelitian ini adalah untuk menentukan umur simpan loloh cemcem dengan parutan kelapa dantanpa parutan kelapa menggunakan Accelerated Shelf Life Testing (ASLT) dengan pendekatan model Arrhenius. Loloh cemcem dengan parutan kelapa dan tanpa parutan kelapa disimpan pada 4 suhu penyimpanan yang diantaranya suhu 15oC, 35oC, 45oC, dan 55oC.Parameter yang diamati adalah pH dan mutu sensoris yang meliputi rasa, warna dan aroma. Pengamatan dilakukan sampai 50% panelis menyatakan bahwa loloh cemcem ditolak. Hasil penelitian menunjukkan bahwa parameter kritis dari loloh cemcem dengan parutan kelapa adalah parameter rasa dengan mengikuti orde ke-0 dan loloh cemcem tanpa parutan kelapa juga pada parameter rasa dengan mengikuti orde ke-1. Prediksi umur simpan terhadap loloh cemcem dengan parutan kelapa dan tanpa parutan kelapa pada suhu 280C masing-masing adalah 16,4 jam dan 18,9 jam. Perbandingan umur simpan prediksi dengan umur simpan yang ditentukan oleh produsen berbeda. The objetive of this research were to determine the self-life of loloh cemcem with and without grated young coconut pulp using Accelerated Shelf Life Testing (ASLT) with Arrhenius method. Loloh cemcem was stored in four storage temperaturs, namely 15oC, 35oC, 45oC, dan 55oC. The observed parameters were pH, and three sensory parameters using preference test, namely flavor, color, and aroma of the cemcem. The observations conducted until 50% of panelist refused loloh cemcem.The results showed the critical quality parameter of loloh cemcem with grated coconut was taste that followed zero order and without the same parameter was found for loloh cemcem without grated young coconut pulp but it followed first reaction order. The self-life of loloh cemcem with grated coconut and without grated coconut was 16.4 hours and 18.9 hours at room temperature or 280C.Comparison of shelf life prediction and determined by the manufacturer was different.
Effect of Light Emitting Diode (LED) Red Blue on the Production of Pakcoy (Brassica rapa L.) Muhammad Azizi Rido Setiawan; I Made Anom Sutrisna Wijaya; Ida Bagus Putu Gunadnya
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 11 No 1 (2023): April
Publisher : Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JBETA.2023.v11.i01.p07

Abstract

Abstract The horticulture sub-sector is one of the fundamental sectors for body nutrition. Pakcoy (Brassica Rapa L.) has good nutritional content, high economic value, and is widely found in Indonesia. Sunlight plays an important role in the photosynthesis process of plants so that the right spectrum and intensity of light will have an impact on the characteristics and yields of plants. Therefore, artificial light is used to help agricultural activities. This study aims to determine the effect of light intensity on the production of Pakcoy plants. The research method was an experimental method that used Red (640-650 nm) and Blue LED lights (465-470 nm) with the light intensity of 1000 lux, 1500 lux, 2000 lux, 2500 lux, and 3000 lux, and applied for 12 hours. The analytical method used is a completely randomized design analysis. The results showed that the production of Pakcoy is significantly affected by red-blue LED light intensity, and the results showed that pakcoy biomass which uses a light intensity of 3000 lux to get the best results from other treatments, with the average value of the crown and root sizes of 0.6222 units(gram) and 0.0424 units(gram), respectively. The most effective and efficient light intensity for optimal production of Pakcoy was 3000 lux. Where 3000 lux produces the highest production. In conclusion, the greater the intensity of light given, the greater the production effect obtained by the Pakcoy.
Pengaruh Suhu dan Lama Penyangraian terhadap Karakteristik Fisik dan Mutu Sensori Kopi Arabika (Coffea Arabica L) Putu Ayu Purnamayanti; I. B. Putu Gunadnya; Gede Arda
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 5 No 2 (2017): September
Publisher : Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

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Abstract

Penelitian ini bertujuan untuk 1) mengetahui pengaruh suhu dan lama penyangraian terhadap karakteristik fisik dan mutu sensori kopi arabika, 2) mengetahui derajat suhu dan lama penyangraian yang terbaik terhadap karakteristik fisik dan mutu sensori kopi arabika. Penelitian ini menggunakan rancangan acak lengkap faktorial dengan dua faktor. Faktor pertama adalah suhu yang terdiri dari tiga taraf yaitu 220°C, 235°C dan 250°C. Faktor kedua adalah lama penyangraian, yang terdiri dari tiga taraf yaitu 14 menit, 17 menit dan 20 menit. Variabel yang diamati dalam penelitian ini meliputi rendemen, kadar air, nilai warna, kadar keasaman dan uji sensori kopi arabika. Hasil penelitian menunjukkan perlakuan suhu dan lama penyangraian berpengaruh terhadap rendemen, kadar air, nilai warna, kadar keasaman, aroma, rasa dan warna kopi arabika. Suhu penyangraian 235°C dengan lama penyangraian 14 menit merupakan perlakuan terbaik untuk menghasilkan karakteristik fisik dan mutu sensori kopi arabika yang terbaik, yaitu dengan rendemen 82,5%, kadar air 1,08% (bb), beda warna L (Lightness) 6,51, keasaman 5,84, skoring aroma 3,6 (antara biasa dan suka), skoring rasa 3,2 (antara biasa dan suka), skoring warna 3,6 (antara biasa dan suka). This research was aimed to 1) determine the effects of temperature and duration of roasting coffee bean on physical characteristics and sensory quality of arabica coffee; 2) determine the temperature and roasting time which result the best of the physicals characteristics and sensory quality of arabica coffee. The experiments were carried out by using a factorial completely randomized design with two factors. The first factor was roasting temperature which consisted of three levels of 220, 235 and 250°C. The second factor was roasting duration, that consisted of three levels that was 14, 17 and 20 minutes. The variables observed in this study were yield, water content, color by CIELAB, acidity and organoleptic test. The results showed that the roasting temperature treatment and the duration of roasting affected the yield, water content, value of color, acidity levels, aroma, taste and color of arabica roasted coffee. The roasting temperature of 235°C with the duration of 14 minutes was the best treatment which produced the best roasted coffee in physical characteristics sensory quality of arabica coffee, namely 82.5% yield, 1.08% (w/w) moisture content, 6,51 color value (Lightness), 5,84 acidity, aroma 3,6 (between moderate and likes), taste score 3,2 (between moderate and likes), color scoring 3.6 (between moderate and likes).
Penentuan Umur Simpan Loloh Piduh Dengan Metode Accelerated Shelf Life Testing (ASLT) Menggunakan Pendekatan Model Arrhenius Putu Wahyu Nirmala Sari; IB. Putu Gunadnya; Gede Arda
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 5 No 1 (2017): maret
Publisher : Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

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Abstract

Tujuan dari penelitian ini adalah untuk mengetahui umur simpan loloh piduh yang dikemas ke dalam dua kemasan berbeda yaitu kemasan botol plastik dan botol kaca. Loloh piduh disimpan pada empat suhu penyimpanan berbeda yaitu 15oC, 35oC, 45oC, dan 55oC. Parameter yang diamati adalah pH dan nilai sensoris meliputi rasa asam, rasa manis, aroma asam, aroma alkohol, kekeruhan, dan uji kesukaan terhadap loloh piduh. Penelitian ini dilakukan selama 12 jam atau sampai 50 persen panelis menolak sampel uji dengan pengambilan data parameter pengamatan setiap 2 jam. Hasil penelitian menunjukkan bahwa parameter mutu kritis dari loloh piduh kemasan botol plastik dan botol kaca adalah aroma asam yang mengikuti kinetika reaksi ordo ke-0. Umur simpan loloh piduh dalam kemasan botol plastik yang disimpan pada suhu ruang 28oC adalah 9,82 jam. Sedangkan umur simpan loloh piduh dalam kemasan botol kaca yang disimpan pada suhu ruang 28oC adalah 12,81 jam. The purpose of this study was to determine the shelf-life of lolohpiduh packed in two different packages that is packed in plastic bottle and glass bottle. Both packed lolohpiduh was stored in four temperatures, namely 15oC, 35oC 45oC 55oC. The observed parameters were pH and four sensory parameters using preference test. The sensory parameters consisted of sour taste, sweet taste, sour aroma, alcohol aroma, and turbidity. This research was conducted in12 hours or up to 50 percent of the panelists rejected the test sampleand observation was taken every two hour. The results showed that the critical quality parameters of lolohpiduh packed in plastic bottles and glass bottles was sour aroma which followed zero order of kinetics reaction. Predicted shelf-life of lolohpiduh packed in plastic bottles which stored at room temperature (28oC) was 9.82 hour, while the shelf life of lolohpiduh packed in glass bottles that stored at the same temperature was 12.81 hours.
Pendugaan Intensitas Serangan Penyakit Blas pada Tanaman Padi Melalui Pendekatan Citra NDVI (Normalized Difference Vegetation Index) I Made Prasetia Candra Andika; I Made Anom Sutrisna Wijaya; Ida Bagus Putu Gunadnya
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 7 No 2 (2019): September
Publisher : Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (650.314 KB) | DOI: 10.24843/JBETA.2019.v07.i02.p09

Abstract

Penyakit blas merupakan salah satu penyakit yang berbahaya bagi tanaman padi. Penyakit ini bisa menyerang di setiap fase pertumbuhan. Perhitungan intensitas serangan penyakit blas saat ini masih dilakukan secara manual. Diperlukan pengembangan teknologi dalam pendugaan intensitas serangan penyakit blas melalui citra NDVI. Penelitian ini bertujuan untuk (1) untuk mendapatkan ketinggian foto udara NDVI terbaik, (2) untuk mendapatkan umur tanaman padi dengan intensitas serangan penyakit blas tertinggi, (3) untuk mendapatkan hubungan antara intensitas serangan penyakit blas dengan nilai NDVI tanaman padi. Penelitian ini menggunakan Drone DJI Phantom 4 dengan lensa NDVI. Pengolahan data menggunakan Web Drone Deploy dan software Arc Gis 10.3. Berdasarkan dari hasil analisis, detail terbaik dari pembesaran 200% mendapatkan akuisisi ketinggian dari citra NDVI adalah 20 meter dengan ukuran piksel 1,4732 cm/pixel. Pertumbuhan intensitas serangan penyakit blas tertinggi terjadi pada umur 98 hari setelah tanam. Hubungan antara intensitas serangan penyakit blas dengan nilai NDVI memiliki koefisien determinasi sebesar 0,986. Persamaan regresi didapatkan dalam penelitian ini adalah y = -23345x3 + 21191x2- 6416,8x + 665,07 dengan akurasi sebesar sebesar 91,74%. Blast is one of disease that is dangerous for rice plants. This disease can attack in every phase of growth. Calculation of the intensity of blast disease attacks is still done manually. Technology development is needed in estimating the intensity of blast disease attacks through NDVI imagery. This study purpose (1) to get the best NDVI aerial photo altitude, (2) to get the age of rice plants with the highest attack intensity of blast disease, (3) to get a relationship between the intensity of blast disease and the NDVI value of rice plants. This study use Drone DJI Phantom 4 with lens NDVI. Processing data using Web Drone Deploying and Arc Gis 10.3 software. Based on the analysis results, the best detail of 200% zooming results obtained altitude of the NDVI image acquisition that is 20 m with pixel density of 1,4732 cm/pixel. The highest intensity of blast disease attacks occurs at the age of 98 days after planting. The relationship between the intensity of blast disease and NDVI value has a determination coefficient of 0.986. The regression equation obtained in this study is y = -23345x3 + 21191x2- 6416,8x + 665,07 with an estimated accuracy of 91,74%.
Modifikasi Keranjang Biokomposter Sederhana untuk Sampah Organik Rumah Tangga I Komang Gede Habi Wijaya; Ida Ayu Gede Bintang Madrini; Ida Bagus Putu Gunadnya
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 11 No 1 (2023): April
Publisher : Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JBETA.2023.v11.i01.p14

Abstract

Abstrak Modifikasi keranjang biokomposter sederhana dilakukan karena masih terdapat kekurangan yaitu tiang penyangga tidak kuat menopang jaring, jaring yang digunakan tidak kokoh, lubang jaring terlalu besar dan tidak adanya alas dudukan. Tujuan dari penelitian ini untuk memodifikasi keranjang biokomposter hasil rancangan sebelumnya, menguji kinerja keranjang biokomposter sederhana skala rumah tangga. Penelitian dilakukan dalam dua tahap yaitu tahap memodifikasi bagian rangka dengan penambahan tiang penyangga, alas dudukan pada bagian bawah, selanjutnya mengganti jaring. Tahap kedua yaitu uji kinerja dengan pengomposan yang dilakukan selama 60 hari. Sampah organik rumah tangga dan sekam padi sebagai bahan baku dengan perlakuan: A1 (1:0), A2 (1:1), A3 (1:2). Kontruksi rangka dinyatakan aman karena dapat menopang beban kompos seberat 32 kg dengan tegangan (?) tarik rangka yaitu 0,275 N/mm2 yang lebih kecil dari tegangan (?) ijin bahan yaitu 48,1 N/mm2. Hasil modifikasi yaitu, memperkokoh rangka dengan menambah tiang penyangga sebanyak 4 buah, mengganti jaring dengan ukuran 0,5 mm, menambah alas dudukan berukuran 10 cm dari permukaan tanah. Berdasarkan hasil kinerja keranjang biokomposter hasil modifikasi menunjukkan bahwa ke 6 keranjang memiliki kinerja yang sama, untuk komposisi kompos yang paling baik dihasilkan pada perbandingan A1 (sampah rumah tangga tanpa campuran), karena bahan baku sampah rumah tangga sudah memenuhi syarat C/N rasio dari awal hingga akhir pengomposan. Abstract Modification of a simple biocomposter basket was carried out because there were still shortcomings i.e. the support poles were not strong enough to support the net, the net used was not sturdy, the net hole was too large and there was no seat base. The purpose of this study was to modify the previously designed biocomposter basket, to test the performance of a simple household-scale biocomposter basket. The research was carried out in two stages, namely the stage of modifying the frame with the addition of support poles, the base of the seat at the bottom, then replacing the net. The second stage is a performance test with composting carried out for 60 days. Household organic waste and rice hull as raw materials were treated with: A1 (1: 0), A2 (1: 1), and 3 (1: 2). The frame construction is declared safe because it can support a compost load of 32 kg with tensile stress (?) of the frame, which is 0.275 N/mm2 which is smaller than the allowable stress (?) of the material, which is 48.1 N/mm2. The result of the modification is to strengthen the frame by adding 4 support poles, replacing the net with a size of 0.5 mm, and adding a seat base measuring 10 cm from the ground. Based on the results of the performance of the modified biocomposter basket, it shows that the 6 baskets have the same performance, for the best compost composition is produced at a ratio of A1 (household waste without mixture) because the raw materials for household waste have met the requirements of the C/N ratio from the beginning to the end of composting.
Effect of Impact and Fruit Harvesting Indexes on the Quality of Mangosteen Fruit I.B.P Gunadnya; I.M. Supartha Utama; M. Sudiana Mahendra
Jurnal Keteknikan Pertanian Vol. 15 No. 1 (2001): Buletin Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.015.1.%p

Abstract

Mangosteen fruit is one of tropical exotic fruits that has potency as exported commodity but its potency is limited by its poor quality. Both the fruit shell and its aril are very susceptible to any improver handling during and after harvesting andsince then its quality decreases rapidly. Experiments were set up to study the effect of impact, by dropping the fruit from certain heights, and fruit harvesting indexes on its quality. Visual observations showed that dropping the fruit from 0.5 m above the floor was sufficient to damage fruit shell and aril. The inner surface of fruit shell that subjected to the impact became brown and the aril became translucent and tasteless. Quantitatively, fruit shell became hard after two-day- storage and the dropping of the fruit and fruit harvesting indexes significantly affected total soluble solid of the aril. The fruit with harvesting index 5 significantly contained the less total soluble solid when it was dropped from the height of 1 m and stored for 6 days.
Pendekatan Analitik untuk Menduga Koefisien Pindah Panas Konveksi Ida Bagus Putu Gunadnya; Kamaruddin Abdullah; Armansyah Halomoan Tambunan
Jurnal Keteknikan Pertanian Vol. 22 No. 1 (2008): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2158.724 KB) | DOI: 10.19028/jtep.022.1.%p

Abstract

Convective heat transfer coefficient has an important role in thermal processes. It is commonly determined and formulated using empirical models, while some workers have also proposed formulas based on analytical methods. This paper describes the formulation of convective heat transfer coefficient using an analytical approach which could be expressed as h = 5.277 V0.5Keywords: convective heat transfer coefficient, analytical approach Diterima: 11 Juni 2007; Disetujui: 24 September 2007
Co-Authors A.H. Tambunan Agnesia Arista Wijaya AK Ali Muhamad Prabowo Anggi Setiawan Armansyah Halomoan Tambunan Aviantara, I Gusti Ngurah Apriadi Bagus Made Brahmanda Diputra Bob Evan Tampubolon Budana, I Putu Yosan Dewa Ayu Tari Dewa Bagus Putu Prabha Diptaya Dian Dwi Cahyo Pangestu Gede Arda I Gede Berliyantha Tikawa I Gusti Ngurah Apriadi Aviantara I Gusti Putu Eka Permana I Ketut Agus Sandi Andika I Ketut Suter I Komang Gede Habi Wijaya I Made Anom S. Wiajaya I Made Anom Sutrisna Wijaya I Made Prasetia Candra Andika I MADE SUPARTHA UTAMA I Made Surya Adnyana Putra I Made Yogi Supardika I Nyoman Sucipta I Putu Dharma Putra Ritzada I Putu Gede Budisanjaya I Putu Mas Pradnyana Wibawa I Wayan Adi Saputra I Wayan Aris Santika Putra I Wayan Sugiana I Wayan Tika I Wayan Widia I Wayan Widia I. A. G. Bintang Madrini Ice Hera Widia Ida Ayu Agung Putri Trisiana Dewi Ida Ayu Mas Oceanic Ida Ayu Rina Ida Ayu Rina Pratiwi Pratiwi Ida Ayu Rina Pratiwi Pudja Immanuel Damanik Ivan Alexander Sormin K. Abdullah Kadek Dyah Swasni Prambandita Kadek Mila Adiani Kamaruddin Abdullah Kevin Imanto K. Resman Komang Agus Suara Kori Ardy Rahayu Lestari, Kadek Irma Dwi Linda Puji Ayu Lestari Luh Putu Wrasiati M. Sudiana Mahendra M.A.M. Oktaufik Made S Utama Merisa - Aritonang Mubarok, Rizky Muhammad Azizi Rido Setiawan Ni Luh Yulianti Ni Made Darmayanti Ni Made Juli Adiasih Ni Nyoman Ayu Tirta Diani Ni Putu Budisetiari Ni Putu Intan Oktavia Fitriani Ni Putu Murtini Pande Ketut Diah Kencana Putra, I Nyoman Galih Oki Putu Ayu Purnamayanti Putu Darmayanti Putu Wahyu Nirmala Sari Ramendra Wiro Ginting Rina Pratiwi Pudja I. A Riski Nirmala Sidabutar roy zulkarnaen Sihombing, Alwin Siti Muizzun Nisak Stefani Sitanggang Sumiyati Sumiyati Utama, Made S Wayan Tika Y.A. Purwanto Yesinta Kristin Tamba Yohanes Setiyo