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All Journal Agrotekno Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH Journal of Fibers and Polymer Composites International Journal of Economics, Business and Innovation Research JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Jurnal Ilmiah Teknologi Pertanian Agrotechno
Lutfi Suhendra
Dosen Program Studi Magister ITP, FTP Univ. Udayana
Agriculture, Biological Sciences & Forestry Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology

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Pengaruh Rasio Campuran Surfaktan dan Minyak Daun Nilam (Pogostemon cablin Benth.) terhadap Karakteristik Mikroemulsi Minyak Daun Nilam Fachriansyah Ismaimoon; Lutfi Suhendra; A. A. Dewi Anggreni
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol. 8 No. 1 (2023): April
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/2023.v08.i01.p07

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh rasio campuran surfaktan dan minyak daun nilam terhadap karakteristik mikroemulsi minyak daun nilam serta menentukan rasio campuran surfaktan dan minyak daun nilam yang tepat dalam memperoleh karakteristik mikroemulsi terbaik. Percobaan ini menggunakan Rancangan Acak Kelompok dengan faktor rasio campuran surfaktan dan minyak daun nilam yaitu: 100:0; 98:2; 96:4; 94:6; 92:8; 90:10; 88:12; 86:14; 84:16; 82:18. Data dianalisis menggunakan analisis varian dan dilanjutkan uji BNJ. Perlakuan terbaik merupakan rasio minyak daun nilam tertinggi yang masih terbentuk mikroemulsi. Mikroemulsi dengan rasio terbaik dilakukan uji stabilitas terhadap pH dan pengenceran selama penyimpanan 8 minggu dengan pengamatan setiap 2 minggu. Data dianalisis menggunakan regresi linier untuk mengetahui stabilitas mikroemulsi minyak daun nilam. Hasil penelitian menunjukkan rasio campuran surfaktan dan minyak daun nilam berbeda sangat nyata (P<0,01) terhadap karakteristik mikroemulsi minyak daun nilam. Rasio surfaktan dan minyak daun nilam 84:16 merupakan perlakuan terbaik untuk membuat mikroemulsi minyak daun nilam dengan karakteristik memiliki kenampakan yang transparan, nilai indeks turbiditas mikroemulsi minyak daun nilam sebelum dan sesudah sentrifugasi yaitu 0,229± 0,0048% dan 0,024± 0,0006% serta memiliki ukuran partikel 24,5±13,8 nm, dan ukuran droplet terbanyak yaitu 17,9 nm. Mikroemulsi minyak daun nilam dengan rasio surfaktan dan minyak daun nilam 84:16 stabil selama 8 minggu penyimpanan.
Aktivitas Antioksidan Ekstrak Bubuk Kunyit (Curcuma domestica Val.) Lutfi Suhendra
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol. 2 No. 2 (2017): 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.2017.v02.i02.p07

Abstract

This study aims to find out the effect of the concentration of solution and drying temperature in the process of turmeric extraction and to find out the same for producing extract with optimal rendemen and antioxidant activity. The experiment used completely random design and the factorial pattern with the first factor being the solution concentration which consisted of 6 levels, that is, in the concentration of 0%, 30%, 50%, 70%, and 90%. The second factor was the drying temperature which consisted of three levels, they are: 40oC, 50oC, and 60oC with two time repetition. In the examination of the antioxidant activity of turmeric extract, the following tests were done: total phenol (Julkunen-Tito method), the ability of capturing free radical diphenylpikrihidrazil (DPPH), ferry thiosianat method (FTC), and thobarbituric acid method (TBA). The results showed that the concentration of solution and drying temperature affects all parameters under observation, except for the rendemen that is not affected by solution concentration, and there was interaction of treatment in all the parameters observed. Test of FTC and TBA showed that there was antioxidant activity in the turmeric extract where it was able to inhibit the formation of peroxide and malonaldehyde in the oxidization reaction of fatty acid. The turmeric extract with the optimal antioxidant activity was obtained at the treatment of concentration 50% at the temperature of 60oC with the rendemen value of 7.92%, the total amount of phenol 2.82% and the value of DPPH of 1.13%.
Pengaruh Konsentrasi Campuran Maizena dan Glukomanan dengan Lama Pengeringan terhadap Karakteristik Komposit Bioplastik Rio Rambo Siallagan; Bambang Admadi Harsojuwono; Lutfi Suhendra
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol. 7 No. 1 (2022): April
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.2022.v01.i01.p02

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi campuran maizena dan glukomanan dengan lama pengeringan serta interaksi keduanya terhadap karakteristik bioplastik serta menentukan konsentrasi campuran maizena-glukomanan dengan lama pengeringan yang terbaik. Penelitian ini menggunakan Rancangan Acak Kelompok Percobaan Faktorial. Faktor pertama adalah konsentrasi campuran maizena-glukomanan dari 4 taraf, yaitu 4%, 5%, 6%, dan 7% (b/b). Faktor kedua adalah lama pengadukan yang terdiri dari 4 taraf, yaitu 5,6,7, dan 8 jam. Hasil penelitian menunjukkan bahwa konsentrasi campuran maizena-glukomanan dengan lama pengeringan berpengaruh sangat nyata terhadap kuat tarik, perpanjangan saat putus dan pengembangan tebal/swelling, tetapi tidak berpengaruh nyata terhadap biodegradasi. Interaksi antar perlakuan berpengaruh nyata terhadap kuat tarik dan laju transmisi uap air. Konsentrasi asam stearat 6% dan lama pengeringan 6 jam menghasilkan karakteristik komposit bioplastik terbaik dengan nilai kuat tarik sebesar 22,82 MPa, perpanjangan saat putus sebesar 11,01 %, nilai elastisitas sebesar 353,50 MPa, nilai penyerapan air sebesar 87,98%, nilai laju transmisi uap air sebesar 1,42 g/m2.jam dan laju biodegradasi selama 7 hari. Hasil analisis gugus fungsi menunjukkan komposit bioplastik maizena glukomanan mengandung gugus hidroksil (O-H), karbonil (C=O), karboksil (C-O) dan hidrokarbon -(CH2)n.
Karakteristik Ekstrak Aseton Pewarna Alami Daun Singkong (Manihot Esculenta C.) pada Perlakuan Ukuran Partikel Bahan dan Lama Maserasi Ezra Elkana Karo Sekali; Ni Made Wartini; Lutfi Suhendra
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol. 5 No. 2 (2020): 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.2020.v05.i02.p02

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh ukuran partikel dan lama maserasi terhadap karakteristik ekstrak aseton pewarna alami daun singkong dan menentukan ukuran partikel dan lama maserasi terbaik untuk mendapatkan ekstrak aseton pewarna alami daun singkong. Penelitian ini menggunakan Rancangan Acak Kelompok Pola Faktorial dengan 2 Faktor yaitu Ukuran Partikel (40 mesh, 60 mesh, 80 mesh) dan Lama Maserasi (24 jam, 36 jam, 48 jam). Data yang diperoleh dianalisis dengan sidik ragam dan apabila perlakuan berpengaruh nyata dilanjutkan dengan uji Duncan. Hasil penelitian menunjukkan bahwa interaksi perlakuan berpengaruh sangat nyata terhadap rendemen, klorofil b, tingkat kecerahan (L*), tingkat kekuningan (b*) tetapi berpengaruh tidak nyata terhadap klorofil total, klorofil a, kemerahan (a*). Perlakuan ukuran partikel 80 mesh dan lama maserasi 36 jam merupakan perlakuan terbaik untuk menghasilkan ekstrak aseton pewarna alami daun singkong dengan karakteristik rendemen sebesar 8,08%, klorofil total sebesar 3,83%, klorofil a sebesar 2,05%, klorofil b sebesar 1,77%, tingkat kecerahan (L*) sebesar 11,03, tingkat kemerahan (a*) sebesar 10,29, tingkat kekuningan (b*) sebesar 2,83.
Karakteristik Krim Kunyit Daun Asam (Curcuma domestica Val. - Tamarindus indica L.) pada Perlakuan Konsentrasi Emulsifier dan Waktu Pengadukan Mujahidah; Sri Mulyani; Lutfi Suhendra
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol. 5 No. 1 (2020): April
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.2020.v05.i01.p01

Abstract

This study aimed to know cream of turmeric tamarind leaves on the treatment of concentration emulsifier and stirring time and to determine the concentration emulsifier and stirring time to produce characteristics of cream fulfill requirement of SNI. This study used a randomized block design with two factors. The first factor was the concentration emulsifier which consist of three levels, namely 3, 5 and 7%. The second factor is stirring time which consist of three levels, namely 5, 7.5 and 10 minutes. The data were analyzed by analysis of variance (ANOVA) and continued with the tukey test. The result of the study showed that concentration emulsifier has an effect on the adhesion time, pH, viscocity and spread power. The stirring time has an effect on the adhesion time. Concentration emulsifier 5% and 7% with stirring time 10 minutes were creams that fulfill requirement of SNI. The characteristics cream of concentration emulsifier 5% with stirring time 10 minutes is: homogeneus, separation ratio = 1, adhetion time 48.52 seconds, viscocity 3550 cp, spread power 6.72 cm and pH 6.60. The characteristics cream of concentration emulsifier 7% with stirring time 10 minutes is: homogeneus, separation ratio = 1, adhetion time 28.82 seconds, viscocity 3650 cp, spread power 6.79 cm and pH 6.45.
Pengaruh Nilai Hydrophile-Liphophile Balance (HLB) dan Jenis Ekstrak terhadap Karakteristik Krim Kunyit-Lidah Buaya (Curcuma domestica val.-Aloe Vera) I Gusti Ayu Sri Krsna Devi; Sri Mulyani; Lutfi Suhendra
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol. 4 No. 2 (2019): 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.2019.v04.i02.p01

Abstract

This study aimed to determine the effect of value Hydrophile-Liphophile Balance (HLB) and type of extract on the characteristics of turmeric-aloe vera cream (Curcuma domestica Val. – Aloe Vera) also determine the HLB and the right type of extract to produce the best characteristics of turmeric-aloe vera cream (Curcuma domestica Val. – Aloe Vera). This study used a factorial randomized block design with two factor. The first factor was the HLB which consist of three levels, namely HLB 9, 10 and 11. The second factor was an extract consisting of two levels, namely the addition of turmeric and aloe vera extract. The result of the study showed that HLB has an effect on the spread power. The extract has an effect on the degree of acidity and total phenol. The treatment of HLB and the addition of the extract did not affect homogeneity, separation ratio, viscocity and adhesion time. All creams fulfill the characteristics of SNI. Aloe vera and turmeric extract cream with HLB 10 were the best formulated cream at the 6th week storage of the following characteristics: homogeneus, separation ratio =1, spread power 4.8-5.2 cm, viscocity 15733–16667 cp, adhesion time 14.43–17.31 second, pH 4.87-5.00 and total phenol 1.08–1.36 mg GAE/g.
Kerusakan Aktivitas Antioksidan Ekstrak Bubuk Simplesia Rimpang Jahe (Zingiber officinale Roscoe) oleh Cahaya dan Panas Lutfi Suhendra
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol. 1 No. 2 (2016): 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/2016.v01.i02.p08

Abstract

Tujuan penelitian adalah meminimalkan terbentuknya oksigen singlet dengan cara meminimalkan pengaruh cahaya pada tahap proses pengeringan dalam pembuatan simplesia jahe sehingga diperoleh kandungan antioksidan yang tinggi. Penelitian ini menentukan cara dan lama pengeringan yang tepat pada pembuatan simplesia jahe. Penelitian ini dicobakan dengan menggunakan dua cara pengeringan yaitu pengeringan oven (suhu 45oC dalam gelap) dan penjemuran sinar matahari (cahaya dan panas). Kedua cara pengeringan tersebut divariasi dengan lama pengeringan yaitu 0, 5, 10, 15, 20, 25, 30, 35, 40, 45 50, dan 55 jam yang diulang dua kali. Aktivitas antioksidan sintetis Butylated Hidroxytoluene (BHT) digunakan sebagai pembanding. Pengujian meliputi aktivitas antioksidan dengan metode Thiobarbituric Acid (TBA) dan Ferry Thiocyanate (FTC). Data dari masing-masing cara pengeringan dianalisis dengan analisis regresi linier, kuadratik dan eksponensial. Penentuan persamaan dan grafik terpilih dilihat dari nilai R2 tertinggi. Hasil Aktivitas antioksidan simplesia jahe pada beberapa pengujian (FTC dan TBA), metode pengering oven (panas) mempunyai kemampuan aktivitas antioksidan lebih baik dibandingkan metode pengering sinar matahari (cahaya dan panas). Pengering oven yang mempunyai aktivitas tinggi dengan kadar air di bawah 10% yaitu pada lama pengeringan 15 jam pada suhu 45oC. Konsentrasi optimum ekstrak bubuk simplesia jahe yang mempunyai aktivitas antioksidan setara dengan aktivitas antioksida sintesis BHT (200 ppm) adalah 1800 ppm.
Analysis Of Added Value Of Arabica Coffee Processing At PT. Dete kopi Kintamani, Bali Sijabat, John Howard; I Wayan Gede Sedana Yoga; Lutfi Suhendra
International Journal of Economics, Business and Innovation Research Vol. 5 No. 01 (2026): December - January, International Journal of Economics, Business and Innovatio
Publisher : Cita konsultindo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63922/ijebir.v5i01.2638

Abstract

Coffee processing plays a crucial role in generating added value, significantly contributing to producers’ income. This study analyses the value added from processing Arabica red cherry coffee into green beans using three methods: Full Wash, Honey Process, and Natural Process. at PT. Dete Kopi in Kintamani, Bali. The Hayami method was employed to quantify the added value based on output conversion, input cost, and profitability. Data were collected through interviews, field observations, and document analysis. The results revealed that the Natural Process yielded the highest added value, amounting to IDR 11,846 per kilogram (40.85%), followed by the Honey Process at IDR 8,673/kg (33.36%), and Full Wash at IDR 8,556/kg (32.91%). Key factors influencing value creation included raw material quality, weather conditions, availability of drying space, labor, production costs, capacity, and processing techniques. This study underscores the
Analisis pengendalian kualitas produksi Calzone menggunakan metode Six Sigma dan Failure Mode Effect Analysis (FMEA) Pada PT. XYZ Dewantoro, I Made Benito Markus Lucky; Wiranatha, Anak Agung Putu Agung Suryawan; Suhendra, Lutfi
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 4 (2025): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2025.v13.i04.p09

Abstract

PT. XYZ, a company in the pastry and bakery industry, is facing production challenges with its calzone product, which had the highest defect rate at 1.01% out of 4,547 units produced in November 2024, leading to potential financial losses. This study aims to develop a quality control strategy using the Six Sigma method through the stages of Define, Measure, Analyze, and Improve, with the improvement stage utilizing the FMEA method to identify potential causes of defects and provide corrective strategies. The results show that the average sigma level for calzone products is 3.28, which is still far from the ideal level of six. The two main types of defects found are burnt products and incorrect shapes, each caused by different factors. The highest RPN of 210 is associated with the cause of machines not functioning properly. To address this issue, it is recommended that the company hire additional engineering staff to ensure proper machine operation and regular maintenance, as well as provide training for employees who lack understanding in the dough shaping process.
Analisis Faktor Yang Mempengaruhi Perilaku Konsumen Dalam Keputusan Pembelian Produk Kopi Neo Coffee di Kota Denpasar Fatahillah, Mufidah Riska; Hartiati, Amna; Suhendra, Lutfi
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 2 (2024): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2024.v12.i02.p09

Abstract

The purpose of this research is to determine the factors that influence consumer behavior in making decisions to purchase of kopi Neo Coffee in Denpasar City and this study aims to determine the variables that influence the decision to purchase Kopi Neo Coffee in Denpasar City. The data collection used in this research involved distributing 100 questinnaires to responden in Denpasar City, the validity and reliability test were carried out on respondents in Badung Regency. The data analysis used in this research is quantitative descriptive analysis, multiple linier regression analysis, hypothesis test (T test and F test) and coefficient of determination using SPSS Version 21. The results of the regression test show that cultural, social, personal, and psychological factors have a positive and significant influence on consumer behavior in purchasing decisions. Analysis of consumer behavior factors regarding purchasing decisions about Kopi Neo Coffee products in Denpasar City has a level of influence on purchasing decisions of 77,1%. Which means that the variable analysis of consumer behavior factor on purchasing decisions has a large enough influence.
Co-Authors A. A. Dewi Anggreni A. A. Dewi Anggreni Aldi Oktavian Aldo Taufan Reviandi Aldo Taufan Reviandi Alfina Via Azizah Amirrulloh, Muchammad Rizqi Amna , Amna Amna Hartiati ANAK AGUNG MADE DEWI ANGGRENI Anak Agung Made Dewi Anggreni Anissa Fitri Nur Aini Bambang Admadi Harjosuwono Bambang Admadi Harjosuwono Bambang Admadi Harsojuwono Bambang Admadi Harsojuwono Bambang Admadi Harsojuwono Bambang Admadi Harsojuwono Bambang Admadi Harsujuwono Bambang Admadi Hasojuwono Chusnul Hidayat Chusnul Hidayat Chusnul Hidayat Dewantoro, I Made Benito Markus Lucky Dewi, Ni Made Raditya Shinta Diana Puspitaningtyas Dicki Cahya Putra Anggelo Dwi Putri Nurmalasari Eka Nur Diana Elfrida Ratnawati Emita Dwi Cahyana Erina Novandri Elsa Esra Palenta Sinaga Ezra Elkana Karo Sekali Ezra Elkana Karo Sekali Fachriansyah Ismaimoon Fachriansyah Ismaimoon Fatahillah, Mufidah Riska G. P. Ganda Putra G.P. Ganda Puta G.P. Ganda Putra Gek Nanda Putri Dana Asih I Dewa Gde Mayun Permana I Gede Esti Widiantara I Gede Rusli Supariatna I Gusti Ayu Lani Triani I Gusti Ayu Sri Krsna Devi I Gusti Ayu Sri Krsna Devi I Kadek Aditya Prasatya I Kadek Agus Nuada I Ketut Dio Prasetya I Ketut Satriawan I Komang Wiria Santiyoga I Made Dwipayana I Made Indra Pratista I Made Mas Oka Hendrawan I Made Suardana I Putu Fajardhiputra Hernes I Putu Hendra Adi Prasanta I Putu Lingsan Pratyaksa I W W Aryanika I W.G. SEDANA YOGA I Wayan Arnata I Wayan Mika Pratama I Wayan Tika Ida Ayu Bela Anggraeni Ida Ayu Kade Sintya Yulianti Dewi Ida Bagus Alit Arcana Ida Bagus Bas Baskara Ida Bagus Gede Brahmantara Ida Bagus Wayan Gunam Ika Martoquito Lumbanraja Irawaty Yolanda Hutajulu Irena Savitri Jhon Berry Finn Damanik Kadek Ngurah Ghandhi Danu Subagan Komang Gede Irwan Suparwan Komang Rumiarsa Luh Kurnia Dwi Indriyani Luh Putu Ayu Sumantining Luh Putu Wrasiati Luluk Nurmalasari Made Hary Sayoga Made Wahyu Nadaiswara Putra Mira Ardhaning Swari Misbach Baihaqi Zen Muhamad Erwin Efendi Mujahidah Mujahidah . Mujahidah Mujahidah Ni Kadek Eka Wati Ni Kadek Yeni Dwipayanti Ni Komang Novy Trisna Ardyanti Ni Luh Gede Dina Yunita Ni Luh Putu Ravi Cakswindryandani Ni Made Purindah Sari Ni Made Wartini Ni Made Wartini Ni Made Wartini Ni Made Wartini Ni Nyoman Sri Yulianthi Ni Putu Noviantari Ni Putu Suwariani Ni Wayan Sukmayanti Novia Esterulina Purba NYOMAN SEMADI ANTARA Pradnyani, Putu Dhea Praycelia Marissa Miranda Pudji Hastuti Pudji Hastuti Putra, Anak Agung Gede Surya Pradana Putu Ayu Sucitawati Putu Julyantika Nica Dewi Putu Widya Sena Rajagukguk, Jopi Deri P H Reni Okta Fitriani Reren Rahmadhani Rio Rambo Siallagan Rio Rambo Siallagan Riwina Bibina Br Sinulingga Riza Ibnu Fajar Rossa Ayu Sutardianie Rubbana Sunardi Saragih, Ruth Natasya Octaviani Sarah Chairunnisa Sasha Patrisia Shenni Maulina Sijabat, John Howard Sri Mulyani Sri Mulyani Sri Rahardjo Sri Raharjo Sri Suhartini Sumiyati - Supriyadi Supriyadi Tania Suciati Tia Larasati W. Angga Pranayasa Wiradharma, I Gede Yudha Wiranatha, Anak Agung Putu Agung Suryawan Wiwik Sri Minarni Yohanes Setiyo Yohanes Wiliam Pagur