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All Journal Jurnal IPTA Jurnal Kajian Bali Indonesian Journal of Human Nutrition Panrita Abdi - Jurnal Pengabdian pada Masyarakat Jurnal Gizi Klinik Indonesia Jurnal Informasi Kesehatan Indonesia (JIKI) AGROMIX Amerta Nutrition Jurnal Riset Kesehatan Poltekkes Depkes Bandung Bubungan Tinggi: Jurnal Pengabdian Masyarakat Jurnal Dunia Gizi Media Gizi Kesmas Devotion: Journal of Research and Community Service Jurnal Sains Boga Nutrisia Jurnal Gizi Masyarakat Indonesia (The Journal of Indonesian Community Nutrition) Jurnal Multidisiplin Madani (MUDIMA) Berita Kedokteran Masyarakat Jurnal Abdi Masyarakat Jurnal Pendidikan Indonesia (Japendi) Journal of Global Nutrition Jurnal Gizi dan Kesehatan International Journal of Multidisciplinary Sciences Jurnal Bidan Cerdas Kesmas: Jurnal Kesehatan Masyarakat Nasional (National Public Health Journal) Jurnal IPTA (Industri Perjalanan Wisata)
Yohanes Kristianto
Politeknik Kesehatan Kemenkes Malang
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[RETRACTED] Strategi Pengelolaan Desa Wisata: Pemberdayaan Usaha Kecil Melalui Pelatihan Pemasaran Digital [RETRACTED] Juliastari, Komang Trigita; Arida, I Nyoman Sukma; Kristianto, Yohanes
Jurnal Abdi Masyarakat Vol. 5 No. 1 (2025): Jurnal Abdi Masyarakat Februari 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jam.v5i1.69

Abstract

Tujuan Penelitian ini mengidentifikasi Strategi Pengelolaan Desa Wisata Selumbung, Kecamatan Manggis, Kabupaten Karangasem. Penelitian ini menggunakan pendekatan deskriptif kualitatif dengan metode pengumpulan data wawancara, observasi, kuesioner dan studi dokumentasi. Analisis data menggunakan analisis SWOT. Hasil penelitian Pada aspek peran stakeholder setiap stakeholder telah menjalankan perannya dalam pengembangan desa wisata, namun belum ada upaya yang terkoordinir yang dilakukan oleh sebuah tim yang terdiri atas seluruh stakeholder. Strategi pengelolaan Desa Wisata Selumbung berdasarkan analisis SWOT yaitu: Strategi SO (Strength-opportunities) yaitu meningkatkan brand image anugerah Desa Wisata Award, meingkatkan kualitas produk, memanfaatkan Pokdarwis dan kemajuan teknologi untuk mendukung layanan kepariwisataan Desa. Selanjutnya strategi ST (Strength-Threats) yaitu memaksimalkan produk wisata budaya yang dimiliki serta menjaga kearifan lokal masyarakat. Strategi WO (Weakness Opportunities) yakni meningkatkan kualitas SDM Desa, kerjasama dengan pihak swasta dan melakukan pemasaran yang konsisten. Lalu Strategi WT (Weakness Threats) yakni meningkatkan sistem pengelolaan pariwisata Desa, memberikan pelatihan kepada Pokdarwis dan Masyarakat Desa.   The aim of this research is to identify the Management Strategy for Selumbung Tourism Village, Manggis District, Karangasem Regency. This research uses a qualitative descriptive approach with data collection methods of interviews, observations, questionnaires and documentation studies. Data analysis uses SWOT analysis. Research results: In the aspect of stakeholder roles, each stakeholder has carried out its role in developing tourist villages, but there has been no coordinated effort carried out by a team consisting of all stakeholders. The Selumbung Tourism Village management strategy is based on SWOT analysis, namely: SO (Strength-opportunities) strategy, namely increasing the brand image of the Tourism Village Award, improving product quality, utilizing Pokdarwis and technological advances to support the Village's tourism services. Furthermore, the ST (Strength- Threats) strategy is to maximize the cultural tourism products we have and maintain the local wisdom of the community. The WO (Weakness Opportunities) strategy is to improve the quality of village human resources, collaborate with the private sector and carry out consistent marketing. Then the WT (Weakness Threats) Strategy, namely improving the village tourism management system, providing training to Pokdarwis and village communities.
Analysis of Conflict Control in The Development of UNESCO Global Geopark as Sustainable Tourism in Belitung Regency Salsabil, Savia Resa; Kristianto, Yohanes; Ariana, Nyoman
Devotion : Journal of Research and Community Service Vol. 4 No. 8 (2023): Devotion: Journal of Research and Community Service
Publisher : Green Publisher Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59188/devotion.v4i8.555

Abstract

This study discusses conflict control analyze in sustainable tourism development in Belitung. The tourism development analyze were obtained using a qualitative descriptive approach. Data were collected through direct interviews with relevant stakeholders. The results of the analysis revealed three main conflicts that underlie the issues in sustainable tourism development, namely land disputes, partnership miscommunication or lack of synchronization, and mining problems. These three points give rise to various sub-issues and biased policies perceived by the local community and tourism actors and managers in Belitung Regency. Based on the findings, the researcher attempted to outline steps or strategies, including in the aspect of people: (1) Having a mindset of change and maturity, as well as concern for the next generation; (2) Willingness to introspect based on received criticism, and (3) Openness to criticism and suggestions. In the aspect of the planet: (1) Conducting education and training for the local community to raise awareness of tourism in each tourism destination. In the aspect of prosperity: (1) Establishing standardized indicators for income, price regulations, and well-structured business permits, accompanied by intensive supervision; (2) Supporting sustainable essence of alternative MSME funds; (3) Establishing government institutions to determine and regulate prices to remain competitive. In the aspect of peace: (1) Firmness in regulating various policies and avoiding overlapping.
Effect of Turkey Berry (Solanum torvum Swartz) on Cholesterol, Hemoglobin, and Leukocyte Levels of Rabbits with Atherogenic Diet ol, Hemoglobin (Hb) and Leukocyte Levels in Rabbits with Atherogenic Diet Nur Rahman; Khairuddin; Yohanes Kristianto; Ibnu Fajar; Faisya Raihanah; Karina Muthia Shanti
Indonesian Journal of Human Nutrition Vol. 12 No. 1 (2025)
Publisher : Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.ijhn.2025.012.01.7

Abstract

Atherosclerosis is likely to cause oxidative stress due to an imbalance between free radicals and antioxidants that results in decreased hemoglobin and leukocyte levels and increased cholesterol in the blood. Turkey berry (Solanum torvum) has the potential to overcome these problems. This study aimed to analyze the effect of turkey berry administration on cholesterol, hemoglobin, and leukocyte levels in rabbits. The research used a Completely Randomized Design (CRD) using 30 rabbits fed an atherogenic diet for five weeks. The results showed that turkey berry administration has a significant effect on cholesterol levels (p<0.05). Supplementation with 60 mg/kg BW/day of turkey berry powder in the atherogenic diet reduced cholesterol more effectively than the 40 mg/kg BW/day dose. The inclusion of turkey berry to an atherogenic diet increased the hemoglobin levels (p>0.05); the average hemoglobin level was 12.9 ± 0.09 g/dL across all groups. Although the effect of turkey berry powder on raising hemoglobin was more significant in rabbits on a normal diet, its administration in rabbits fed an atherogenic diet successfully decreased average cholesterol levels to 219.42 mg/dL and caused a slight increase in average leukocyte levels to 8.655. In conclusion, turkey berry supplementation lowered cholesterol levels, had a minimal effect on leukocyte counts, and did not significantly influence hemoglobin levels in rabbits fed an atherogenic diet.
Faktor Determinan Pemilihan Makanan Jajanan pada Siswa Sekolah Dasar Kristianto, Yohanes; Riyadi, Bastianus Daddy; Mustafa, Annasari
Kesmas Vol. 7, No. 11
Publisher : UI Scholars Hub

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

Abstract

Makanan jajanan pada siswa sekolah masih banyak yang bermutu rendah sehingga keterampilan anak dalam memilih memegang peran penting dalam mendapatkan jajanan yang sesuai dengan kebutuhannya. Penelitian ini bertujuan untuk menilai mutu jajanan siswa sekolah dan mengidentifikasi faktor-faktor yang menentukan pemilihan jajanan. Penelitian dilakukan dengan menggunakan desain cross sectional pada 120 siswa sekolah dasar di Kota Batu yang dipilih secara purposif pada bulan September hingga Desember 2009. Mutu jajanan sekolah diperiksa di laboratorium. Siswa diminta untuk menjawab 28 pertanyaan tentang pemilihan jajanan. Data yang diperoleh diolah dan dianalisis dengan uji analisis faktor. Hasil penelitian menunjukkan bahwa pada umumnya jajanan pada siswa sekolah mengandung energi di bawah standar (300 Kkal/ orsi). Komposisi bahan penyusun jajanan kurang bervariasi. Sebagian besar jajanan (71,4%) mengandung formalin. Faktor utama yang menentukan pemilihan jajanan di sekolah mencakup variabel harga, hadiah, ukuran porsi, aroma, dan kebebasan menentukan pilihan sendiri. Dari hasil penelitian dapat disimpulkan bahwa kandungan gizi dan keamanan jajanan anak sekolah perlu ditingkatkan. Determinan utama pemilihan jajanan didominasi aspek harga, hadiah, dan cita rasa. Untuk membuat jajanan yang bergizi dan aman disarankan pembuatan dilakukan dengan menggunakan bahan pangan dan teknologi lokal. Selain itu, juga diperlukan penegakan hukum terkait dengan penggunaan bahan berbahaya dalam jajanan siswa sekolah. Snacks of poor qualities which still predominate foods sold in school highlights the importance of skill in choosing healthy foods. This research was aimed to examine the quality of snack and determine factors that contribute to children’s food choice. The study was conducted using cross sectional design on purposefully selected 120 school children from four elementary schools in Kota Batu in September to December 2009. School snacks were collected for laboratory analyses. The children were asked to the extent they agree or disagree with 28 questions on snack choice. The collected data were analysed using factor analysis test. The study revealed that the energy content of the snacks was generally below standard (300 Kcal/serving). The snacks were in most cases made of less diverse food ingredients while 71.4% samples contained formaldehyde. The children choice to snacks were primarily determined by factor including price, gimmick, serving size, flavor, and freedom to choose their own snacks. It is concluded that both snack quality and safety should be improved. Determining factors to snack choice mainly cover price, gimmick, and food sensory qualities. Snacks made of local mixed-ingredients should be promoted to decrease the price while regulations on providing better and safer foods should be seriously enforced.
The effect of snakehead fish (Channa striata) snacks on nutrition outcomes of adolescence female at risk of chronic energy deficiency Mustafa, Annasari; Soelistyorini, Dwie; Pudjirahaju, Astutik; Kristianto, Yohanes; Wardhani, Selsabilla Aulia; Safitri, Puput Dewi
Jurnal Gizi Klinik Indonesia Vol 21, No 3 (2025): Januari
Publisher : Minat S2 Gizi dan Kesehatan, Prodi S2 IKM, FK-KMK UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijcn.88973

Abstract

Background: Chronic energy deficiency (CED) is still prevalent in Indonesia, affecting 36.3% adolescent females. The high protein content in snakehead fish presents a promising solution to address the problem.Objectives: This study was aimed to determine the effect of snacks developed using snakehead fish on nutrition outcomes of adolescence females.Methods: The study was conducted using a quasi-experimental quantitative design with a one-group pre-test and post-test approach. Three types of snakehead fish-based snacks —Ekado, Soymay, and Nuggets —were developed and administered to female senior high school students at risk of CED. The snacks were provided twice a week for a period of two months. Nutrient intakes, mid-upper arm circumference (MUAC), and body mass index (BMI) were measured at the commencement and conclusion of the study. The results were then compared to examine the snacks effects.Results: Before the study, most subjects were deficient in energy and macro nutrients. The subjects well accepted the developed snacks. The administration of the snacks significantly increased (p < 0.05) the intake of energy from 61.06 to 73.01 percent of their recommended daily allowance. The treatment also significantly (p < 0.05) reduces the number of subjects at risk of CED from 93.94% to 60.61% and those who are very thin from 42.42% to 24.24%.Conclusions: The administration of snakehead fish-based snacks appears to be a successful strategy in promoting the consumption of macronutrients, MUAC, and BMI of female adolescents at risk of CED.
Formulasi Nugget untuk Mencegah Anemia pada Remaja Putri Berdasar Menu Pondok Pesantren Pradini, Viska Amalia; Kristianto, Yohanes; Hikmah, Nurul
JGK: Jurnal Gizi dan Kesehatan Vol 3 No 2 (2023): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v3i2.1782

Abstract

Background : Anemia is a health problem in the world, both in developed and developing countries, which is not only experienced by pregnant women and women of childbearing age (WUS) but can also be experienced by adolescents, both young men and young women. Based on the 2013 Riskesdas, the prevalence of anemia in Indonesia was 21.7%, with 26.4% of sufferers aged 5-14 years and 15-24 aged 18.4% with a prevalence of anemia in women of 23.7%. One of the efforts to prevent anemia in young women can be done by consuming foods that are high in protein, iron and vitamin C. Purpose : The research aims to find out the right formulation of nuggets made from shrimp, tofu, sorghum flour and green spinach, product organoleptic namely color, aroma, taste and texture, analyzing macronutrients (protein, fat and carbohydrates) and micronutrients (iron and Vitamin C). Methods : The study used a completely randomized design with four formulas namely F1, F2, F3 and F4, based on the comparison of shrimp, tofu, sorghum flour and green spinach, 10:20:30:40; 40:30:20:10; 25:20:15:10; and 10:15:20:25. Statistical analysis used the Kruskall Wallish test and follow-up tests used the Mann-Whitney test. Results : The results of the study based on the RDA of 30% of female adolescents showed that 100 g of F1 formula contained protein, fat, carbohydrates, iron and vitamin C, namely 45%, 41%, 22%, 51% and 37%. Formula F2 contains 48%, 42%, 19%, 51% and 55%. Formula F3 contains 50%, 41%, 15%, 50% and 74%. Formula F4 contains 52%, 40%, 12%, 49% and 93%. Conclusion : The formula chosen based on the best treatment level is F2 with the first ranking result on the organoleptic test variable is taste.
Revitalisasi Pengembangan Desa Wisata Yehembang Kangin, Mendoyo, Jembrana, Bali Pasca Pandemi Sasrawan Mananda, I Gusti Putu Bagus; Kristianto, Yohanes; Darsana, I Wayan; Juwitasari , Citra
Jurnal Pendidikan Indonesia Vol. 5 No. 12 (2024): Jurnal Pendidikan Indonesia
Publisher : Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59141/japendi.v5i12.6325

Abstract

Desa Wisata Yehembang Kangin memiliki potensi dalam bidang wisata alam dan budaya yang beragam, tetapi menghadapi beberapa tantangan yang memerlukan penanganan. Potensi wisata tersebut mencakup Green Cliff dengan pemandangan alam yang memukau, River Tubing Taman Legon Samatra, Hiking Track melintasi hutan hujan, camping ground dengan nuansa asri, Batu Relief dan Batu Gong di tepi sungai Yeh Sumbul, Air Terjun Bangli, Offroad Adventure, Cycling Tour, Pura Rambut Siwi, dan Anjungan Cerdas Rambut Siwi sebagai Minapolitan pariwisata. Selain itu, seni dan budaya juga menjadi daya tarik, seperti Jegog (alat musik bambu), Barong Dance, dan atraksi membajak sawah yang dikelola oleh Kelompok Sadar Wisata (Pokdarwis) Buana Kanti, Desa Yehembang Kangin, Kecamatan Mendoyo, Jembrana, Bali yang diketuai oleh I Gede Sidentra yang memberikan informasi terkait beberapa kendala yang perlu diatasi dan memerlukan bantuan dari Dr. I Gusti Putu Bagus Sasrawan Mananda, S.ST.Par., M.M yang memiliki kompetensi dalam bidang kepemanduan wisata, homestay dan digital marketing. Kendala yang dihadapi oleh Pokdarwis Buana Kanti antara lain: perlu dilakukan sosialisasi kembali tentang pentingnya mengembangkan desa wisata pasca pandemi, dengan menghidupkan kembali usaha-usaha pariwisata sebelumnya. Pembinaan berkelanjutan diperlukan bagi pemandu wisata guna meningkatkan kualitas layanan dan informasi kepada wisatawan. Ketersediaan homestay yang terbatas perlu ditingkatkan untuk memenuhi kebutuhan penginapan wisatawan, begitu juga dengan perlengkapan kamar dan dapur guna meningkatkan kenyamanan dan fasilitas kuliner. Terbatasnya dana menjadi hambatan, sehingga perlu perencanaan keuangan yang lebih baik atau pencarian sumber pendanaan tambahan. Kurangnya promosi melalui media digital menunjukkan perlunya strategi pemasaran online yang lebih agresif guna meningkatkan popularitas Desa Wisata Yehembang Kangin
Benefits of Wayang Kamasan Klungkung Bali in Improving Dignified Cultural Character and Sustainability of International Tourism Ni Ketut Wiriani Merta; I Putu Sudana; Yohanes Kristianto
Jurnal Multidisiplin Madani Vol. 3 No. 9 (2023): September, 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/mudima.v3i9.4861

Abstract

So great is the importance of the meaning of Kamasan paintings as previous writers have explored the uniqueness and attractiveness of kamasan klungkung paintings. Wayang art is very full of meanings as in the study of writing: The Role of Painting as a Critical Media in the Industrial Revolution Era (Gusti Agung Widia Widyasari), namely painting is not a display item but as an intermediary for imformation and criticism, then the study unravels the meaning of Kamasan puppet painting in Puri Klungkung (Tzabit Azimer Ahmad) which peels Kamasan paintings telling books such as Adiparwa, Tantri, Sutasoma, and the lives of the Gods.Then the teachings of Hinduism as inspiration for the creation of traditional Balinese painting works (Wayan Agus Gunada). Painting is part of the art of Kamasan puppet art has unique cash characteristics such as natural forms, folklore, mythology and Hindhu religious teachings, which are manifested in the forms of symbols in it that are thick with spiritual value. Painting is not only as a display material but also as a material for forming human characters. Because in puppets there are good teachings and bad teachings. In puppets there are ways of behaving, ways of thinking, ways of dealing with life are all contained in puppet stories. Positive characters bring peace while negative characters bring misery. For example, Ravana, a puppet character who has a great lust that cannot hold back his ego, then makes all people miserable, Korawa who loba makes the entire palace miserable. Likewise, the wise character of Rama, the wise admiral character can be used as an example in behaving in everyday life. The reason for this research is to preserve traditional art assets as one of the wealth of the Indonesian nation (Bali). To introduce Indonesia in international especially tourism. While the uniqueness of painting is: 1 as the meaning of life / philosophical learning. 2 Wayang paintings have survived until now not extinct 3, puppet paintings as an economic breakthrough of the community, 4 Puppet paintings of ancestral assets, 5 Wayang paintings as friends of tourism to come to Indonesia.Almost all corners in the Sangging Kamasan Klungkung Bali banjar, there are puppet painting galleries that are ready to welcome tourisms visiting Indonesia, especially Bali. Great services of classical puppet painting or Balinese Traditional Paintings as a loyal friend of tourism, so that Indonesia can get acquainted with international countries because of the contribution of this classic puppet painting service (Balinese Traditional Paintings)
Formulasi Biskuit sebagai Makanan Tambahan Balita Gizi Kurang menggunakan Tepung Tempe Winarti, Pramita Ayu; Kristianto, Yohanes; Setyobudi, Sugeng Iwan; Palupi, Fitria Dhenok
Media Gizi Kesmas Vol 13 No 1 (2024): MEDIA GIZI KESMAS (JUNE 2024)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgk.v13i1.2024.352-361

Abstract

Administration of food supplement to under nutrition children is important as an effort to overcome the problem. Tempe is a potential local food since it contains abundant of protein, dissolved nitrogen, free fatty acids, and have high digestibility. The purpose of this study was to produce biscuit using tempeh as food supplement. The experiments were carried out using a completely randomized design (CRD). Biscuit formulation was carried out by changing the proportion of wheat flour: tempeh flour (b/b) with levels of P0 = 100:0, P1 = 70:30, P2 = 60:40, and P3 = 50:50 respectivley. Protein, fat, ash and water content of biscuits were determined respectively by kjeldahl, soxhlet and gravimetric methods. The nutritional content of biscuits was compared with SNI and food supplement standards. The colour of the biscuits were analyzed using the colour difference ratio (CDR) method. Biscuit qualities were also assessed based on sensory tests. The results showed that tempeh flour significantly increased protein and ash content. The use of tempeh flour has no significant effect on the energy content, levels of carbohydrates, fat, water, and colour of the biscuits. The formula of P3 meets SNI the requirements for biscuits and food supplement standard requirements with an energy content of 473 Kcal, 16.8 gr protein, 20.3 gr fat, 55.8 gr carbohydrates, 1.3 gr ash, and 5.8 gr water for 100 grams of the product. The use of tempeh flour in the biscuit formulation increased the PST and PER scores, and only slightly decreased the SAA, NPU and digestibility scores. Tempeh biscuits from the best treatment can be used as PMT for handling malnutrition with a serving size of 30-40 grams and given once per day.
The Development of Enteral Formula “KAMEKAMA” Based on Red Beans (Phaseolus vulgaris L.) and Cinnamon (Cinnamomum verum) for Diabetes Mellitus Puryani, Maria Gracia Putu Novita; Kristianto, Yohanes; Dwipajati, Dwipajati
Journal of Global Nutrition Vol 5 No 1 (2025)
Publisher : Ikatan Sarjana Gizi Indonesia (ISAGI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53823/jgn.v5i1.121

Abstract

Introduction: Treatment of diabetes mellitus in critical conditions using NGT can be done through the administration of enteral formulas, one of which is the KAMEKAMA enteral formula which has been developed with various modifications. Red bean flour and cinnamon flour as functional local foods can be developed into KAMEKAMA formula for diabetes mellitus. Objective: This study aims to develop an enteral KAMEKAMA formula based on red bean flour and cinnamon flour for diabetes mellitus using NGT. Materials and Methods: This type of research is experimental with a trial and error design. The final product is assessed based on organoleptic quality, viscosity and osmolarity, NGT hose flowability, color difference ratio (CDR), the selected development formula is carried out through an empirical test of the approach to energy and nutritional value according to RS standards. Organoleptic quality assessment with 20 moderately trained panelists and 10 trained panelists. Results: The best enteral formula according to the panelists was F4, which is the ratio of red beans to cinnamon (75:60), the content of the KAMEKAMA enteral formula is energy which is 1010.46 kcal, nutritional value of protein 37.29 grams, fat 39.10 grams, carbohydrates 145.32 grams, and fiber 34.77 grams. Viscosity 8 mPa's and Osmolarity 304 mOsm/L. Organoleptic quality in color, aroma, and texture did not have significant differences, but in taste and after taste there were significant differences. Conclusion: The utilization of red bean flour and cinnamon flour as functional local foods can be concluded as an alternative to the enteral formula of KAMEKAMA based on red beans and cinnamon for diabetes mellitus. Further research can carry out formula interventions in patients with diabetes mellitus and as well as formula glycemic index.
Co-Authors Agung Pratama Gumillar Agus Heri Santoso Agus Santoso Annasari Mustafa Ariana, Nyoman Arif Munandar Arsinah Habibah Fitriah Arsinah Habibah Fitriah, Arsinah Habibah Astutik Pudjirahaju Bulu, Stevania Hendrika Citra Juwitasari Dian Handayani Dian Resky Ekawati Drs. I Wayan Darsana,M.Ed . Dwipajati, Dwipajati Etik Sulistyowati Faisya Raihanah Firdha Yuniar Purwaningsih Fitria Dhenok Palupi Fitria Dhenok Palupi Hamidatuzzahroh, Ifda Kurnia I Gusti Putu Bagus Sasrawan Mananda I Ketut Suwena I Komang Suwita I Made Sendra I Nyoman Darma Putra I Nyoman Sudiarta I Nyoman Sukma Arida I PUTU SUDANA I Wayan Darsana I Wayan Suardana Ibnu Fajar Inggita Kusumastuty Ira Titisari Juliastari, Komang Trigita Juwitasari , Citra Karina Muthia Shanti Khairuddin Khairuddin Kuncoro, Safiratuz Zahra ‘Aisy Kundarti, Finta Isti Maryam Razak MIFTAHUL JANNAH Mozes, Getruida Nita Muhammad Ikhwan Fathurrahman Ni Ketut Wiriani Merta Ni Luh Putu Chandra Pramesti Dewi Nur Rahman Nuris Kushayati Nurul Hakimah Nurul Hikmah Palupi, Fitria Dhenok Pradini, Viska Amalia Puryani, Maria Gracia Putu Novita Puti Mustika Swandyani Riyadi, Bastianus Daddy Safitri, Puput Dewi Salsabil, Savia Resa Saptono Nugroho Saputri, Nurul Aini Suria Soelistyorini, Dwie Sofiani, Siska Dwi Sri Endang Surowati Sugeng Iwan Setyobudi Sulitiowaty, Etik Videlia, Videlia Wardhani, Selsabilla Aulia Winarti, Pramita Ayu Wuri Ratna Hidayani