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All Journal Jurnal Kimia (Journal of Chemistry) METAMORFOSA Journal of Biological Sciences Buletin Udayana Mengabdi Jurnal Pendidikan Jasmani, Olahraga dan Kesehatan Jurnal Pendidikan Seni Rupa WMJ (Warmadewa Medical Journal) JFA (Jurnal Fisika dan Aplikasinya) SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Pengabdian Magister Pendidikan IPA EIGEN MATHEMATICS JOURNAL Jurnal Gema Ngabdi Maha Widya Duta : Jurnal Penerangan Agama, Pariwisata Budaya, dan Ilmu Komunikasi Jurnal Pendidikan Jasmani, Olahraga dan Kesehatan Undiksha AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) SEAS (Sustainable Environment Agricultural Science) Emasains : Jurnal Edukasi Matematika dan Sains Seminar Ilmiah Nasional Teknologi, Sains, dan Sosial Humaniora (SINTESA) Community Services Journal (CSJ) International Journal of Scientific Multidisciplinary Research (IJSMR) Jurnal Pengabdian Inovasi Masyarakat Indonesia International Journal of Education, Vocational and Social Science
I Wayan Sudiarta
Ganesha University Of Education
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Isolasi Bakteri Dari Rumput Laut Eucheuma spinosum dan Skrining Aktivitas Antibakteri Terhadap Beberapa Bakteri Gram Positif dan Negatif I Gusti Agung Ayu Sucitra Ekaryani; Anak Agung Gede Indraningrat; Ni Made Ayu Suardani Singapurwa; I Wayan Sudiarta; Anak Agung Made Semariyani; I Putu Candra
Metamorfosa: Journal of Biological Sciences Vol 10 No 1 (2023)
Publisher : Prodi Magister Ilmu Biologi, Fakultas MIPA, Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/metamorfosa.2023.v10.i01.p01

Abstract

Rumput laut merupakan salah satu biota laut yang berinteraksi kuat dengan mikroorganisme khususnya dengan kelompok bakteri. Bakteri yang berasosiasi dengan rumput laut dapat memproduksi metabolit sekunder untuk mendukung pertumbuhan dan melindungi inangnya. Penelitian ini bertujuan untuk mengisolasi bakteri yang berasosiasi dengan rumput laut Eucheuma spinosum dan menskrining aktivitas antibakteri dari isolat bakteri yang diperoleh. Hasil isolasi bakteri dari E. spinosum diperoleh 32 isolat dengan sebaran 14 isolat dari media umum dan 18 isolat dari media khusus. Pengamatan morfologi dari 32 isolat menunjukkan bahwa tujuh isolat bakteri tergolong Gram positif dan 25 isolat bakteri Gram negatif. Sedangkan 25 isolat menunjukkan katalase positif dan tujuh isolat katalase negatif. Hasil pre-skrining antibakteri terhadap bakteri Gram positif (Staphylococcus aureus atcc 25923 dan Streptococcus mutans fncc 0405) dan bakteri Gram negatif (Escherichia coli atcc 25922 dan Klebsiella pneumoniae atcc 700603) menunjukkan 22 isolat memiliki aktivitas antibakteri. Isolat PCAR1 dan SMPR9 menunjukkan aktivitas antibakteri tertinggi terhadap Streptococcus mutans berturut-turut sebesar 9,21 mm dan 7,89 mm. Hasil penelitian ini secara umum memberikan gambaran potensi isolat yang berasosiasi dengan E. spinosum sebagai penghasil senyawa antibakteri.
Program Kemitraan Masyarakat “Olahan Jagung Manis” I Wayan Sudiarta; A.A. Made Semariyani; N.M.A. Suardani, S
Community Service Journal (CSJ) Vol. 1 No. 1 (2018)
Publisher : Lembaga Pengabdian Kepada Masyarakat, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (305.484 KB)

Abstract

Tujuan dari penelitian ini adalah untuk memberikan teknologi pengelolaan hasil pertanian di Kelurahan Sumerta yaitu jagung manis menjadi produk olahan jagung manis seperti susu jagung manis, puding jagung manis, dodol jagung manis dan mie jagung manis dan juga untuk memberikan pengetahuan mengenai kewirausahaan, managemen usaha, sanitasi dan higiene proses produksi, pengemasan, dan pemasaran, sehingga peserta pelatihan mampu mengelola usaha yang dibuat dengan baik. Metode yang digunakan dalam penelitian ini adalah metoda wawancara, tatap muka, penyuluhan dan praktek secara langsung. Kegiatan dilakukan bertahap yaitu: pertama, diadakan penyuluhan mengenai teknologi tepat guna pengolahan produk jagung manis, proses produksi serta sanitasi dan higiene pengolahan, penyuluhan kewirausahaan, managemen usaha dan pemasaran. Kedua, dilakukan pelatihan/ praktek langsung mengenai pembuatan empat produk olahan tersebut, dilakukan beberapa kali evaluasi sampai peserta pelatihan benar-benar menguasai teknologi tersebut dan peserta pelatihan mampu untuk membuat produk secara mandiri. Ketiga, difasilitasi untuk mendapatkan ijin P- IRT dari produk yang diproduksi dari Dinas Kesehatan Kota Denpasar sehingga jangkauan pemasaran produk bisa lebih luas dan dijamin keamanannya. Keempat, dilakukan monitoring dan memotivasi kelompok dan anggota kelompok yang baru mulai merintis usaha pengolahan pangan yang berbasis jagung manis. Hasil penelitian ini menunjukkan bahwa 1) peserta pelatihan telah mengikuti pelatihan dengan semangat dan disiplin terlihat dari daftar kehadirannya; 2) pelatihan untuk pembuatan produk berupa susu jagung manis, pudding jagung manis, dodol dan mie jagung manis dapat dilaksanakan dengan baik dan peserta pelatihan mampu membuat produk tersebut dengan baik. Kesimpulannya, kegiatan dalam pengelolaan jagung manis ini berhasil dilakukan.
Test Activity Spice Traditional Balinese "Basa Genep" Against Growth Escherichia Coli During Storage on Temperature Room: Bumbu basa genep Dalima, Yasniana Dalima; Ni Made Ayu Suardani Singapurwa; I A.A Made Semariyani; I Putu Candra; I Wayan Sudiarta
SEAS (Sustainable Environment Agricultural Science) Vol. 8 No. 1 (2024)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.8.1.8853.38-44

Abstract

This study aims to determine the characteristics of "Basa Genep" seasoning during storage at room temperature, to determine the shelf life of "Basa Genep" seasoning stored at room temperature, this study used a simple Randomized Complete Design (CRD), with descriptive microbial observations and shelf life observations. To determine the effect of each treatment, objective observations will be made (chemical analysis test of pH, moisture content, and microbiological analysis test of TPC, and Echerichia coli). And subjective observations are organoleptic testing). storage treatment produces even wet seasoning characteristics with total plate count (TPC) 2.3 x 103 colonies/gram, Escherihia coli 4.4 x 102 colonies/gram, 48.60% moisture content, pH test 5.66, with storage for 25 days at room temperature.
Pembimbingan Penyelesaian Soal Tes Pengetahuan Kuantitatif dan Tes Penalaran Matematika Bagi Siswa Kelas XII SMAN 2 Selong Lombok Timur Marzuki, Marzuki; Teguh Ardianto; Rahadi Wirawan; I Wayan Sudiarta; Ramadian Ridho Illahi; Gusti Ayu Niatri; Kormil Saputra
Jurnal Pengabdian Inovasi Masyarakat Indonesia Vol. 3 No. 2 (2024): Edisi Agustus
Publisher : Program Studi Pendidikan Kimia FKIP Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpimi.v3i2.5914

Abstract

Melanjutkan studi ke perguruan tinggi merupakan impian banyak tamatan SMA sederajat. Untuk mewujudkannya, calon mahasiswa harus mempersiapkan diri dengan belajar dan bekerja keras, terutama bagi mereka yang tidak lolos jalur SNBP (Seleksi Nasional Berdasarkan Prestasi) dan harus menghadapi tes UTBK (Ujian Tulis Berbasis Komputer). Program pengabdian ini bertujuan memberikan pengalaman kepada siswa kelas XII tentang bentuk dan tingkat kesulitan tes masuk Perguruan Tinggi Negeri (PTN) serta cara penyelesaiannya. Pengalaman ini membantu siswa mengukur kesiapan mereka dalam menghadapi UTBK sekaligus memotivasi mereka meningkatkan waktu, kualitas, dan kuantitas belajar. Pelaksanaan program terdiri atas tiga tahapan: persiapan, pelaksanaan, dan evaluasi. Kegiatan utama meliputi: (1) review konsep matematika dasar, (2) ujicoba tes pengetahuan kuantitatif dan penalaran matematika, serta (3) pembimbingan soal ujicoba oleh tim. Hasil ujicoba menunjukkan kemampuan siswa dalam pengetahuan kuantitatif dan penalaran matematik masih rendah. Namun, pembimbingan terstruktur meningkatkan pemahaman siswa, menyadarkan mereka akan banyaknya materi yang perlu dipelajari, dan mendorong semangat belajar. Program ini juga membantu siswa lebih memahami jurusan yang diminati. Direkomendasikan kepada pihak sekolah untuk memberikan pembinaan intensif kepada seluruh siswa guna meningkatkan peluang lulus seleksi masuk PTN.
Ethnomathematics Of The Jejahitan In Balinese Hindu Ritual Gede Ngurah Oka Diputra; I Gede Bagus Wisnu Bayu Temaja; Anak Agung Purwa Antara; I Wayan Sudiarta; I Wayan Nayun; I Made Yasna
International Journal of Education, Vocational and Social Science Vol. 2 No. 02 (2023): May, International Journal of Education, vocational and Social Science (IJEVSS
Publisher : Cita konsultindo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63922/ijevss.v2i02.309

Abstract

Ethnomathematics is a mathematical concept contained in a culture. The presence of mathematics with cultural nuances will make a significant contribution to learning mathematics. One of the ethnomathematics objects in Balinese Hindu culture is the jejahitan which is used as a medium for learning geometry. Jejahitan is a means of praying for traditional Balinese Hindu ceremonies made of young coconut leaves or janur, dried doub palm leaves, with various supporting materials such as flowers and fruit. The jejahitan used in ethnomathematics objects such as taledan, lamak, ituk-ituk, ceniga, tamiang, serembeng daksina, and sampian kapit kacang/canang kojong. At the same time, the applied mathematical concepts (geometry) are square, rectangle, triangle, circle, trapezoid, cylinder, cone, symmetry, width, circumference and volume. Ethnomathematics is very important; apart from being a student learning material, it also serves as a cultural preservation venue.
The Ethnomathematics of the Otonan in the Balinese Calendar System Gede Ngurah Oka Diputra; Anak Agung Purwa Antara; I Wayan Sudiarta; I Made Yasna; I Gede Bagus Wisnu Bayu Temaja
International Journal of Education, Vocational and Social Science Vol. 3 No. 02 (2024): May, International Journal of Education, Vocational and Social Science( IJVESS
Publisher : Cita konsultindo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63922/ijevss.v3i02.826

Abstract

Mathematics and culture are something that cannot be avoided in everyday life. Mathematics and culture are interrelated because mathematics is knowledge humans use to solve everyday problems. In contrast, culture is a complete and comprehensive unity that applies to society. However, sometimes mathematics is seen as outside of everyday life. Ethnomathematics is a mathematical concept that exists in a culture. The presence of mathematics with cultural nuances will make a significant contribution to mathematics learning. One of the ethnomathematics objects in Balinese Hindu culture is the Otonan. Otonan is a birth ceremony carried out by the Balinese people, based on Panca Wara, Sapta Wara, and Wuku in the Balinese calendar system. In determining Otonan, the least common multiple of the numbers 5, 7, 30 and repeated (cycles) are calculated so that the count for the Otonan ceremony is held every 210 days. Meanwhile, in determining Panca Wara, Sapta Wara and Wuku in Otonan, modulo (mod) numbers are used, namely modulo 5, modulo 7 and modulo 30. Ethnomathematics is very important; apart from being a learning material for students, it also functions as a means of cultural preservation.
PEMATUNG KAYU KANONIK DI DESA PELIATAN I Kadek Wiradinata; I Wayan Sudiarta; I Nyoman Rediasa
Jurnal Pendidikan Seni Rupa Undiksha Vol. 15 No. 2 (2025): Agustus 2025
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jjpsp.v15i2.98075

Abstract

Abstrak Tujuan Penelitian ini ditulis adalah untuk mendeskripsikan (1) Bagaimanakah riwayat berkesenian dari tokoh pematung kayu kanonik di desa Peliatan dan pengaruhnya terhadap pematung kayu lainnya di desa Peliatan. (2) Apa sajakah ciri khas visual karya yang dihasilkan tokoh pematung kayu kanonik di desa Peliatan. metode yang digunakan dala penelitan ini adalah metode kualitatif dengan metode deskriptif. Tehnik yang digunakan dalam pengumpulan data teknik observasi, wawancara, dokumentasi, dan kepustakaan. Dalam penelitian ini terdapat 4 orang pematung sebagai subyek penelitian dengan prestasi dan hasil karya yang memiliki pengaruh bagi pematung laiinnya di desa Peliatan. Dari proses penelitian serta pembahasan dalam penelitian ini dapat disimpulkan sebagai berikut : (1) Mendeskripsikan riwayat berksenian para tokoh pematung kayu kanonik dan pengarunya terhadap pematung kayu lainnya di desa Peliatan. Masing-masing tokoh memiliki riwayat berkesenian yang dipengaruhi oleh keadaan lingkungan sekitar, yang dikelilingi peninggalan-peninggalan kebudayaan berupa ukiran dan patung yang sarat menjadi inspirasi berkarya. Yang kemudian memiliki capaian gemilang di pasar seni rupa maupun pameran di masa nya (2) Mendeskripsikan ciri khas visual para tokoh pematung kayu kanonik di desa Peliatan. Antara satu dengan yang lain memiliki keterikatan pengaruh, namun memiliki hasil karya yang khas pada masing-masing tokoh, seperti bentuk binatang, buah-buahan, pohon-pohonan, mitologi ataupun wiracerita lokal. Kata kunci : Pematung, Kanonik, Desa Peliatan Abstract The objectives of this research are to describe (1) the artistic history of the canonical wood sculptors in Peliatan village and their influence on other wood sculptors in Peliatan village; and (2) the visual characteristics of the works produced by the canonical wood sculptors in Peliatan village. The method used in this research is a qualitative method with a descriptive approach. The data collection techniques used are observation, interviews, 1 documentation, and literature review. In this study, there are four sculptors as research subjects with achievements and artworks that have influenced other sculptors in Peliatan village. Research process and discussion in this study, the following conclusions can be drawn: (1) Describing the artistic history of the canonical wood sculptors and their influence on other wood sculptors in Peliatan village. Each figure has an artistic history influenced by the surrounding environment, which is surrounded by cultural heritage in the form of carvings and statues that are rich sources of artistic inspiration. This later led to brilliant achievements in the art market and exhibitions of their time. (2) Describing the visual characteristics of the canonical wood sculptors in Peliatan village. While there is an interconnected influence between them, each figure possesses distinctive artworks, such as forms of animals, fruits, trees, mythology, or local epics. Keywords: Sculptor, Canonical, Peliatan Village
Revitalisasi Peran Kelompok Wanita Tani Jempiring dalam Pelestarian Kuliner Upakara melalui Pembuatan Jajan Tradisional Uli dan Begina di Desa Bresela : Empowering the Jempiring Women Farmers’ Collective in the Custodianship of Upakara Culinary Heritage through the Time-Honoured Craft of Uli and Begina in Bresela Village AP, Yuhendra; I Wayan Sweca Yasa; A.A. Made Semariyani; Luh Suriati; Ni Made Ayu Suardani; I Gede Pasek Mangku; Ni Luh Putu Putri Setianingsih; I Wayan Sudiarta; M. Aditya Prayoga; Muhammad Zahran Rasyid Sulaeman
Jurnal Pengabdian Magister Pendidikan IPA Vol 8 No 3 (2025): Juli-September 2025
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v8i3.12523

Abstract

This public beneficence program was designed to preserve traditional Balinese culinary heritage while simultaneously empowering rural women economically. The main target of this initiative was the Jempiring Women Farmer Group (KWT) in Bresela Village, Payangan District, Gianyar Regency, Bali. The focus of the program was to train participants in the production of two traditional ceremonial snacks, jajan uli and jajan begina, which are essential offerings in Balinese religious rituals. These traditional snacks carry deep symbolic meaning and are still widely used in local ceremonies. The training took place on June 15, 2025, and applied a participatory approach that combined knowledge sharing, hands-on practice, and product evaluation. As a result, the participants improved their skills in selecting quality ingredients, applying hygienic food processing methods, and maintaining the traditional form and symbolism of the snacks. Beyond enhancing technical abilities, the program also opened up entrepreneurial opportunities by integrating traditional cultural practices with home-based economic development. This activity successfully fostered local knowledge, cultural sustainability, and the economic empowerment of women in the rural community.
Application of Hazard Analysis of Critical Control Point (HACCP) on "Urutan" Chicken Products at Dapur Ayuna Catering Semariyani, A.A.Made; I Wayan Sudiarta; Ni Made Ayu Suardani Singapurwa
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 1 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v7i1.203

Abstract

This Applied Research is expected to be able to identify, analyze and control the hazards that may occur in the food manufacturing process. Hazard Analysis Critical Control Point (HACCP) is a food safety system by analyzing materials, processes, and food products. HACCP analysis can be used as an effort to control the quality of the final product in order to meet the requirements for healthy, safe, and halal food products. Dapur Ayuna Catering is a catering company for the general public that processes traditional Balinese menus, one of which is a sequence of orders made not only made from pork but also made from chicken meat to meet the wishes of consumers who should not or are allergic to pork and casings. The sleeve used is a synthetic casing made from collagen. This company has implemented HACCP in every food production including in the manufacture of chicken orders. This type of research is descriptive with the method of observation of the production process of chicken (Balinese sausage) menus. The application of HACCP in the production process of Urutan menus is to control the temperature and time during the production process to prevent microbial growth in food. Of the ten applications of HACCP according to Indonesian National Standard SNI No. 01-4852-1998 regarding the HACCP system, only one point of application is not in accordance with SNI, namely monitoring. Monitoring activities are not carried out routinely during the empon-empon washing process in the manufacture of 'basa genep' (Bali complete spices) and the storage of the final product has not been carried out in a special freezer because it is still using a refrigerator for households so that it is still one with other product storage. The HACCP system at the Dapur Ayuna Catering for Urutan chicken products for the general public has been implemented properly starting from receiving raw materials, processing, packaging, labeling, and storage (storage freezer). Critical of every CCP that has been set by Dapur Catering Ayuna Buduk Mengwi Badung. It takes handling and prevention of contamination in every stage of the chicken menu processing process with the aim that the food consumed by consumers is safe from contamination.
Sensory Analysis of Fish Chili Sauce With The Addition Of Fermented Cob Fish (Auxis Thazard) Darmadi, Ni Made; Dewa Gede Semara Edi; I Wayan Sudiarta
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 1 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v7i1.205

Abstract

Fish Chili Sauce is a type of food as a side dish, which serves to arouse the appetite of consumers. By adding fermented tuna to the fish sauce, it is hoped that the fish sauce made will have a distinctive taste in Fermentation. The most essential microbes are Lactic Acid Bacteria. Lactate can improve the taste of the product and also lowers the pH of the substrate so that it can suppress the life of pathogenic microbes. The research method is the experimental method with 4 treatments and 3 replications. The results showed that the quality fish sauce formula was Treatment A (fish sauce with the addition of fermented tuna as much as 10%) with a value of 58.06% of water content, 78.92% of fat content, 1.43% of protein content, pH 5.12; TPC <25 cfu/g sample, Color Value is 6 (Preferred), Taste Value is 7 (Highly Favored), Texture Value of 7, and Appearance Value 7
Co-Authors ., Cadex Agus Arya Gunawan ., Febri Indra Laksmana ., Fitri Ayu Nurjannatin ., I Gede Dwitra N. Artista ., I Made Suastika Yasa ., I Wayan Gede Adiartha ., I Wayan Ginastra ., Made Karisma Dwi Yasa ., Putu Rendhi Kusuma Artha ., S. Gan. Tatang Sukandar A.A. Made Semariyani Aan Sopian Ade Ayu Wulan Suci Agata Viani Agus Sudarmawan Ahmad Fadli Alaa, Siti Anak Agung Gede Indraningrat Anak Agung Gede Rai Sedana . Anak Agung Made Dewi Anggreni Anak Agung Purwa Antara Ananda Nur Hidayah Ap’aluddin Baiq Fina Lestari Baiq Maoni Yarni Cadex Agus Arya Gunawan . Chorina Ika Ristanti Dalima, Yasniana Dalima Dewa Gede Semara Edi Dewa Made Johana . Drs. I Gusti Ngurah Sura Ardana,M.Sn. . Drs. I Gusti Nyoman Widnyana . Drs.Jajang S,M.Sn . Elsa Herdiana M Era Pazira Febri Indra Laksmana . Fitri Ayu Nurjannatin . Gede Eka Harsana Koriawan Gede Ngurah Oka Diputra Gusti Ayu Niatri Gusti Ayu Yunda Darma Patni Handayana, I Gusti Ngurah Yudi Herman Susanto I A.A Made Semariyani I B SHINDU PRASETYA . I Dewa Ayu Ketut Yunantariningsih I Dewa Gede Putra Ariawan . I Gde Suranaya Pandit I Gede Bagus Wisnu Bayu Temaja I Gede Dwitra N. Artista . I Gede Pasek I Gede Pasek Mangku I Gusti Agung Ayu Sucitra Ekaryani I Gusti Ayu Lani Triani I Gusti Made Budiarta I Kadek Bayu s . I Kadek Bayu s ., I Kadek Bayu s I Kadek Wiradinata I Ketut Sudita I Ketut Supir I Komang Sutarman . I Komang Tandingada . I Made Diana Dwi Putra . I Made Rosis Ariwangsa . I Made Rosis Ariwangsa ., I Made Rosis Ariwangsa I Made Suastika Yasa . I Made Yasna I Nengah Kapti I Nym Putra Purbawa . I Nyoman Rediasa I Nyoman Rediasa, S.Sn, M,.Si. . I Nyoman Rediasa, S.Sn., M.Si . I Nyoman Rudianta I Nyoman Sila I Nyoman Sudiarka . I Putu Ari Wirawan . I Putu Candra I Putu Suhartawan . I Wayan Arinata . I Wayan Arinata ., I Wayan Arinata I Wayan Gede Adiartha . I Wayan Ginastra . I Wayan Nayun I Wayan Parwata I Wayan Sudiarta I Wayan Sweca Yasa Ida Ayu Komang Sartika Dewi . Ida Bagus Anom Sutanaya Jannatin Ardhuha Ketut Widiastra . Kormil Saputra LALU RUDYAT TELLY SAVALAS Langen Bronto Sutrisno Luh Suariani Luh Suartini . Luh Suriati M. Aditya Prayoga M.Si ., I Nyoman Rediasa, S.Sn., M.Si Made Karisma Dwi Yasa . Mahardika Agus Wijayanti Mariam Lupita Kant Marzuki Marzuki Mega Safana Miyya Mutiasaphira Ansi . Muhamad Hendri Diarta Muhammad Amar Hikmalloh Muhammad Zahran Rasyid Sulaeman N.M.A. Suardani, S Nanda Nabila Maharani Ni Luh Putu Putri Setianingsih Ni Made Andira Padmarini Ni Made Ayu Suardani Ni Made Ayu Suardani Singapurwa Ni Made Darmadi Ni Nyoman Puspawati Ni Nyoman Sri Witari Ni Wayan Winianti Nuranita Nuranita Nurjamilah NURUL QOMARIYAH Oktavia Harti Ningsih Putri Julia Maemum PUTU DUDIK ARIAWAN . Putu Rendhi Kusuma Artha . Putu Suarya Putu Sutisna Putu Tegeh Kertiyasa . Qurratul Aini Rahadi Wirawan Ramadian Ridho Illahi Rohma Yuliani S. Gan. Tatang Sukandar . Sahril Sabirin Sang Ayu Made Agung Prasetiawati Djelantik Sarina Khairunnisa Semariyani, A.A.Made Sendi Nur Aulia Siti Nurkhaliza Subaiah Marlina Teguh Ardianto, Teguh Thufail Mujaddid Al-Qoyim Ulfa Dwiyanti Wati, Ni Made Serma Yuhendra AP