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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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Karakteristik Mikroemulsi Ekstrak Bunga Kamboja Kuning (Plumeria alba) Pada Ukuran Partikel dan Waktu Ekstraksi Wiradharma, I Gede Yudha; Suhendra, Lutfi; Wrasiati, Luh Putu
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 3 (2024): September
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.i03.p11

Abstract

The yellow frangipani flower (Plumeria alba) possesses numerous important chemicals that can be utilized in the formulation of cosmetic and fragrance goods by PEG 400 extract microemulsion. In the extraction of yellow frangipani blossoms, PEG 400 serves as a polar solvent with a low molecular weight, non-adhesive properties, and a dielectric constant of 13.6. The study aimed to ascertain the influence of particle size and extraction duration on the microemulsion properties of yellow frangipani flower extract, as well as to identify the optimal conditions for achieving superior microemulsion characteristics of the extract. This research employed a Randomized Group Design featuring two variables. The initial factor is particle size, categorized into three levels: 40 mesh, 60 mesh, and 80 mesh. The second component is extraction duration, comprising three levels: 2 hours, 4 hours, and 6 hours. Data were subjected to ANOVA analysis, subsequently followed by Tukey's test. The findings indicated that the interplay between particle size and extraction duration markedly influenced microemulsion stability following 24 hours of incubation and subsequent centrifugation stability. The ideal treatment comprised a microemulsion of yellow frangipani flower extract at a particle size of 80 mesh, extracted over a duration of 6 hours, exhibiting a clear appearance. The turbidity index was measured at 1.378% after 24 hours of incubation, with a centrifugation stability of 1.522%, a particle size of 9.476 nm, and a stable microemulsion.
Karakteristik Komposit Biotermoplastik Dari Pati Termoplastik/Glukomanan Termoplastik/Poliasam Laktat Dalam Variasi Jenis dan Konsentrasi Compatibilizer Saragih, Ruth Natasya Octaviani; Harsojuwono, Bambang Admadi; Suhendra, Lutfi; Amna , Amna; Suhartini, Sri
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 3 (2024): September
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.i03.p12

Abstract

Biotermoplastic is a one of the innovation to improve the physical and mechanical properties of bioplastics. This study aims to determine the effect of the type and concentration of compatibilizer on the characteristics of biothermoplastic composites and to determine the type and concentration of the right compatibilizer to produce the best characteristics of biothermoplastic composites of thermoplastic starch/thermoplastic glucomannan/polylactic acid (TPS/TPG/PLA). This research utilizes a Completely Randomized Design (CRD) with 6 treatments, namely J1KI (maleic acid anhydride 5%), J1K2 (maleic acid anhydride 7,5%), J1K2 (maleic acid anhydride 10%), J2K1 (stearic acid 5%), J2K2 (stearic acid 7,5%), and J2K3 (stearic acid 10%), with 3 replications. The variables observed in this study were tensile strength, elongation at break, elasticity, swelling, density, melting point and biodegradation time. The data were analyzed by analysis of variance (ANOVA) and further tested using the Honestly Significant Difference (HSD) test. The results showed that the type and concentration of compatibilizer had a very significant effect on the values ​​of tensile strength, elongation at break, elasticity, swelling, density, melting point and biodegradation time. The best characteristics of biothermoplastic composites of thermoplastic starch/thermoplastic glucomannan/polylactic acid were obtained by using 10% anhydrous maleic acid compatibilizer with a tensile strength value of 30.43 MPa, an elongation at break of 0.90%, elasticity of 3.38 GPa, swelling of 0.51%, density of 1.52 g/cm3, melting point of 149.77oC and biodegradation time of 17.667 days.
Karakteristik Mikroemulsi Minyak Atsiri Kulit Buah Lemon (Citrus limon) Pada Penambahan Kosurfaktan dan Rasio Surfaktan-Kosurfaktan Dengan Minyak Atsirinya Pradnyani, Putu Dhea; Suhendra, Lutfi; Antara, Nyoman Semadi
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 4 (2024): 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.2024.v12.i04.p03

Abstract

Essential oil from lemon peel (Citrus limon) has a distinctive aroma that can be used as a body mist. Body mist is a type of perfume with an essential oil content of 3-5%. Lemon peel essential oil microemulsion is a water-based body mist product. Lemon essential oil microemulsion is formed from a mixture of surfactants (Tween 20, Tween 80 and Span 80), co-surfactant, Polyethylene Glycol (PEG) 400, lemon essential oil and water. The first stage of the research was the formation of fruit peel essential oil microemulsions by treating the mixture ratio of surfactant and co-surfactant. The second stage of the research was the formation of fruit peel essential oil microemulsions by treating the ratio of a mixture of surfactant-cosurfactant and lemon peel essential oil. The results of the first stage showed that the microemulsion of lemon peel essential oil with a mixture ratio of surfactant and PEG 400 (50:50) had a turbidity index value of 0.092%, transmittance of 91.6%, was non-sticky, transparent and stable against centrifugation. The results of the first stage are used in the second stage, namely the mixture ratio of surfactant and Polyethylene Glycol (PEG) 400 (50:50). The results of the second stage, namely the ratio of the mixture of surfactant-PEG 400 and lemon peel essential oil (80:20), showed that the concentration of lemon peel essential oil was the highest which still formed a microemulsion of lemon peel essential oil. This lemon peel essential oil microemulsion has a turbidity index value of 0.089%, transmittance of 91.23%, transparent appearance, stable to centrifugation, stable to pH (4.5; 5.5; 6.5), stable to dilution (1: 9; 1:49; 1:99), stable during 4 weeks of storage, has an average particle size of 32.2 nm and a polydispersion index (PI) value below 0.5.
Pengaruh Kombinasi Tween 80 Dan Span 80 Sebagai Emulsifier Pada Enkapsulasi Ekstrak Bunga Kenikir Menggunakan Gum Arab Ida Ayu Putu Bela Anggraeni; Ni Made Wartini; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 4 (2022): December
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.2022.v10.i04.p10

Abstract

The study aimed to know the effect of the combination of Tween 80 and Span 80 on the encapsulating characteristics of kenikir flower dye extract and determine the best combination of Tween 80 and Span 80 to produce encapsulated kenikir flower dye extract. This study using a simple Group Randomized Design with a combination treatment of Tween 80 with Span 80, to archive HLB values of 8, 9, 10, 11, 12, and 13. Each treatment is carried out 3 times so that 18 units are obtained. The data obtained is analyzed with variety analysis and if there is an effect of treatment on the observed variables, then continued with Tukey. The result showed that the combination of Tween 80 and Span 80 as an emulsifier using arabic gum had a noticeable effect on yield, solubility, encapsulation efficiency, moisture content total carotenoids, surface carotenoids, L* values (brightness), a* (reddish) and b*(yellowish) values. The combination of Tween 80 0.23 g and Span 0.27 g produces encapsulating of kenikir flower extract with the best characteristics, namely: yield 84.95%, moisture content 5.53%, solubility 71.68%, total carotenoids 159.47%, surface carotenoids 1.26%, encapsulation efficiency 99.99%, L* values (brightness) 43.55, a* (redness) values 19.76, and b* (yellowish) values 30.61.
Pengaruh Konsentrasi Enzim Amilase Dan Lama Hidrolisis Pati Kasar Singkong Karet (Manihot Glaziovii Muell. Arg) Terhadap Total Gula Reduksi Yang Dihasilkan I W. W. Aryanika; I B W Gunam; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 4 (2022): December
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.2022.v10.i04.p11

Abstract

Cassava is one of the food substitutes for rice which has an important role in supporting the food security of a region. One of the tubers that has the potential to be used as raw material for making simple sugars is rubber cassava tubers. Carbohydrate content contained in rubber cassava is 98.4674% of the total dry weight of cassava so that rubber cassava has great potential to be used as a source of starch manufacture. This study will determine the effect of -amylase enzyme concentration and hydrolysis time of rubber cassava crude starch on the total reducing sugar produced. In addition, to obtain the concentration of -amylase enzyme and hydrolysis time of rubber cassava crude starch which can produce the highest total reducing sugar. This research was conducted by optimizing the amylase enzyme concentration (0.4 U/g, 0.8 U/g, 1.2 U/g) and the length of time (60, 120, 180 minutes) in hydrolysis. The results obtained in this study, namely the concentration of enzymes and duration of hydrolysis affect the total sugar produced. The best treatment was obtained in the K2H3 treatment (enzyme concentration 0.8 U/g and hydrolysis duration 120 minutes) with a total value of reducing sugar 2.667 mg/mL and a final pH of 5.30 and a final TPT of 32% Brix.
Karakteristik Mikroemulsi a-Tokoferol pada Perbandingan Campuran Tiga Surfaktan Nonionik dan Lama Pengadukan Putu Ayu Sucitawati; Lutfi Suhendra; G. P. Ganda Putra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 1 (2021): Maret
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.2021.v09.01.p04

Abstract

Microemulsions have thermodynamics and stable kinetics as carriers of α-tocopherol compounds. This study aimed to know the effect of mixtures ratio of three nonionic surfactants and stiring time on the characteristics of α-tocopherol microemulsion, as well as to obtain the best stiring time and mixture ratio of three nonionic surfactants to produce α-tocopherol microemulsion. This experiment used a randomized block design with two factors. The first factor is the ratio of a mixture of three nonionic surfactants with Hydrophilic-Lipophilic Balance (HLB) 14.5. The second factor is stirring time. Data were analyzed using analysis of variance and continued with BNJ test. Test the effectiveness index to determine the best treatment. The results showed that the comparison of three surfactant mixtures, stirring duration and interaction between treatments significantly affected the characteristics of α-tocopherol microemulsion. Comparison of the mixture of three surfactants Tween 80: Span 80: Tween 20 (v / v%) HLB 14.5 consisting of F2 (89,5 : 5,5 : 5) and 4 minutes stirring time is the best treatment for the characteristics of α-Tocopherol microemulsion. The best treatment has the characteristics of α-tocopherol microemulsions namely transparent appearance, stable to centrifugation (4500 rpm), pH (4.5; 5.5 and 6.5) and dilution (1: 9, 1:49 and 1:99) with Turbidity index values are below 1 percent. Microemulsion turbidity index values before and after centrifugation were 0.19 percent and microemulsion turbidity at pH 4.5 and 1: 9 dilution were 0.11 percent.
Kandungan Senyawa Bioaktif Teh Herbal Daun Kenikir (Cosmos caudatus Kunth.) pada Perlakuan Suhu Pengeringan dan Ukuran Partikel Luh Kurnia Dwi Indriyani; Luh Putu Wrasiati; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 1 (2021): Maret
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.2021.v09.01.p10

Abstract

Kenikir is a plant easily found in Indonesia. Kenikir leaves contain high levels of antioxidants, phenols, flavonoids, and vitamin C that kenikir leaves can be used as tea. This study aims to determine the effect of drying temperature and particle size on the content of bioactive compound in kenikir herbal tea and to determine the right drying temperature and particle size in order to produce the best characteristics of kenikir herbal tea. This experiment used a group factorial randomized design with two factors. The first factor was drying temperature which consisted of 50 ± 2 °C, 60 ± 2 °C, and 70 ± 2 °C. The second factor was the particle size consisted of 40, 60, and 80 mesh. The variables observed in this study were total phenols, total flavonoids, vitamin C and antioxidants. The data obtained were analyzed by analysis of variation (ANOVA) and analysis with real difference test (tukey) using Minitab 16 software. The results showed that the interaction between drying temperature and particle size had a very significant effect on total phenolics, total flavonoids, total vitamin C and antioxidant activity of kenikir herbal tea. The best treatment to produce kenikir leaf herbal tea was at a drying temperature of 70 ° C and a particle size of 80 mesh, with characteristics total phenol of 83.85 ± 0.12 mg GAE / g, total flavonoids of 7.25 ± 0.12 mg QAE / g, vitamin C 2.05 ± 027 mg / g and antioxidant activity (IC50) of 157.87 ± 0.08 ppm.
Karakteristik Enkapsulat Teh Instan Daun Kenikir (Cosmos caudatus Kunth.) pada Perlakuan Penambahan Emulsifier Tween 80 Emita Dwi Cahyana; Luh Putu Wrasiati; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 1 (2021): Maret
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.2021.v09.01.p12

Abstract

The aims of research were to know the effect of addition emulsifier tween 80 on the making of Cosmos caudatus Kunth. instant tea, and to determine the addition of the best tween 80 emulsifier to the Cosmos caudatus Kunth. instant tea. This research used a simple randomized block design, wich the concentration of tween 80 as the factor. The concentration of tween 80 used in this research are 0%, 0.5%, 1%, 1.5%, 2%, 2.5%. The data obtained were analyzed by analysis of variance and then processed by the Tukey test. The results showed that the concentration of tween 80 influenced the yield, solubility, total flavonoids, brightness level, redness level, yellowish level, and texture organoleptic tests which included stickiness, dryness and smoothness. The best treatment based on physicochemistry was obtained by adding 1% concentration of tween 80, with a yield value at 11.08 %, solubility at 96.77%, total flavonoids at 9.1041 mg QE/g, the level of brightness (L*) at 36.49, the level of redness (a*) at 19.36, and the level of yellowish (b*) at 30.63. Based on the results of the organoleptic test, respondendts chose treatment without the addition of tween 80, with a stickiness texture value at 4.20 (not sticky),, dryness at 4.60 (dry), and smoothness at 4.75 (smooth).
Pengaruh Konsentrasi Bubuk Kakao (Theobroma cacao L.) terhadap Karakteristik Krim Kunyit Daun Asam Dicki Cahya Putra Anggelo; Sri Mulyani; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 3 (2021): September
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.2021.v09.03.p01

Abstract

People are increasingly aware of the dangers of using harmful chemicals in cosmetics. One of the herbal ingredients that can be used in the manufacture of cosmetics is turmeric, tamarind leaves and cocoa powder which are applied in making creams. The purpose of this study was to know the effect of the concentration of cocoa powder on the characteristic of tumeric tamarind cream and to obtain the concentration of cocoa powder that produces cream of turmeric extract and tamarind leaves with the best characteristics.This study used a non-factorial randomized block design with 6 concentration levels of 0%, 3%, 6%, 9%, 12%, and 15%. The variables observed in the cream were homogenity, viscosity, pH, spreadability, separation ratio, adhesion, color intensity, and total phenol. The data were analyzed by Analysis of Variance, if the treatment had an effect, it was continued with Duncan's test. The results of this study showed that the concentration of cocoa powder in cream with active ingredients of turmeric and tamarind had a significant effect on viscosity, adhesion, spreadability, total phenol, cream brightness level (L*), but had no effect on pH, separation ratio and redness level ( a*) and the degree of yellowness (b*) of cream. The treatment of cocoa powder on sour cream turmeric leaves with a concentration of 9% met the criteria for the characteristics of the cream, namely: homogeneous cream, 5.43 to 4.46 cm spreadability, 6.78 to 9.05 second adhesion, pH 6, 36 to 6.46, a viscosity of 11,3 to 24,0, and a separation ratio of 1.
Karakterisasi Selulosa dari Kulit Buah Kakao (Theobroma cacao L.) pada Berbagai Konsentrasi Hidrogen Peroksida dan Suhu Proses Bleaching Putu Widya Sena; G.P. Ganda Putra; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 3 (2021): September
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.2021.v09.03.p03

Abstract

Cocoa pod husk (CPH) is a byproduct of cocoa processing that is abundant and has a low economical value. CPH cellulose can be obtained using the delignification and bleaching process. This study aimed to determine the effect of hydrogen peroxide (H2O2) concentration and bleaching process temperature on the characteristics of CPH cellulose and to determine the best treatment to extract CPH cellulose. This research uses a factorial randomized block design, consists of two factors. The first factor is H2O2 concentration, which consists of 10%, 20%, and 30%. The second factor is bleaching temperature, which consists of 60oC, 80oC, and 100oC. The data were analyzed by analysis of variance and continued with the Tukey test. The observed variables were yield, whiteness index, cellulose, hemicellulose, and lignin content. Best treatments were determined using the effectiveness index. The results showed that H2O2 concentration and bleaching process temperature had a significant effect on yield, whiteness index, cellulose, and lignin content of a bleached CPH. Bleaching temperature had a significant effect, but H2O2 concentration had an insignificant effect on hemicellulose content. Interactions between treatments had a significant effect on whiteness index and cellulose content but had no significant effect to yield, hemicellulose, and lignin content of a bleached CPH. The best treatment was obtained using a combination of 30% H2O2 and 100oC bleaching temperature, resulting in 16.88±0.12% yield, 59.67±0.50% whiteness index, 70.40±0.44% cellulose, 6.33±0.19% hemicellulose, and 4.49±0.46% lignin content.
Co-Authors A. A. Dewi Anggreni A. A. Dewi Anggreni Aldi Oktavian Aldo Taufan Reviandi Aldo Taufan Reviandi Alfina Via Azizah Alfina Via Azizah Amirrulloh, Muchammad Rizqi Amna , Amna Amna Hartiati Amna Hartiati ANAK AGUNG MADE DEWI ANGGRENI Anak Agung Made Dewi Anggreni Anak Agung Ngurah Putra Sanjaya Anissa Fitri Nur Aini 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 Diana Puspitaningtyas Dicki Cahya Putra Anggelo Dicki Cahya Putra Anggelo Dwi Putri Nurmalasari Eka Nur Diana Eka Nur Diana Elfrida Ratnawati Emita Dwi Cahyana Emita Dwi Cahyana Erina Novandri Elsa Esra Palenta Sinaga Ezra Elkana Karo Sekali Ezra Elkana Karo Sekali Fachriansyah Ismaimoon Fachriansyah Ismaimoon Farhatun Annisa Fatahillah, Mufidah Riska G. P. Ganda Putra G. P. Ganda Putra G.P. Ganda Puta G.P. Ganda Putra G.P. Ganda Putra Gek Nanda Putri Dana Asih I B W Gunam I Dewa Gde Mayun Permana I Gede Esti Widiantara I Gede Esti Widiantara I Gede Rusli Supariatna I Gusti Ayu Lani Triani 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 Dio Prasetya I Ketut Satriawan I Komang Wiria Santiyoga I Komang Wiria Santiyoga I Made Dwipayana I Made Fajar Juliantara I Made Indra Pratista I Made Mas Oka Hendrawan I Made Suardana I Putu Fajardhiputra Hernes I Putu Hendra Adi Prasanta I Putu Hendra Adi Prasanta I Putu Lingsan Pratyaksa I Putu Lingsan Pratyaksa I W W Aryanika I W. W. Aryanika I W.G. SEDANA YOGA I Wayan Arnata I Wayan Gede Sedana Yoga I Wayan Mika Pratama I Wayan Tika Ida Ayu Bela Anggraeni Ida Ayu Kade Sintya Yulianti Dewi Ida Ayu Putu Bela Anggraeni 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 Kadek Ngurah Ghandhi Danu Subagan Komang Gede Irwan Suparwan Komang Gede Irwan Suparwan Komang Rumiarsa Luh Kurnia Dwi Indriyani 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 Misbach Baihaqi Zen Muhamad Erwin Efendi Mujahidah Mujahidah . Mujahidah Mujahidah Ni Kadek Diva Maharani Ni Kadek Eka Wati 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 Dwi Angga Yani 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 Putu Suwariani Ni Wayan Sukmayanti Novia Esterulina Purba NYOMAN SEMADI ANTARA Pradnyani, Putu Dhea Praycelia Marissa Miranda Praycelia Marissa Miranda Pudji Hastuti Pudji Hastuti Putra, Anak Agung Gede Surya Pradana Putu Ayu Sucitawati Putu Ayu Sucitawati Putu Julyantika Nica Dewi Putu Widya Sena 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