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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 Ekstrak Metanol Daun Mangrove (Rhizophora mucronata) pada Perlakuan Ukuran Partikel dan Waktu Maserasi Eka Nur Diana; Luh Putu Wrasiati; 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.p04

Abstract

Mangrove leaf (Rhizophora mucronata) is one part of the plants that has not been used optimally. This study aims to determine the effect of particle size and maceration time on the characteristics of the mangrove leaf methanol extract (Rhizophora mucronata) and to determine the particle size and maceration time so as to produce the best characteristics of the mangrove leaf methanol extract (Rhizopora mucronata). This study used a factorial Randomized Block Design (RBD) with two factors. The first factor is the particle size which consists of 40, 60 and 80 mesh. The second factor is the maceration time which consists of 24, 36 and 48 hours. The data were analyzed by analysis of variation and if the treatment had an effect, it was continued with the Tukey test. The results showed that the treatment of particle size and maceration time had a very significant effect on the yield, total flavonoids, IC50 and color intensity (L*, a*, b*), while the interaction between particle size and maceration time had a significant effect on total flavonoids, and IC50. The particle size of 60 mesh with a maceration time of 36 hours can increase the average value of total flavonoids, IC50, level of redness (a*) and level of yellowness (b*). Particle size 60 mesh and maceration time 36 hours is the best treatment to obtain methanol extract of mangrove leaves with the following characteristics: yield 33.90 ± 1.502%, total flavonoids 82.03 ± 1.24 mg QE/g, antioxidant activity IC50 71.06 ± 1.84 ppm , the level of brightness (L*) 23.93 ± 0.559, the level of redness (a*) 11.12 ± 0.568, and the level of yellowness (b*) 10.15 ± 0.510.
Pengaruh Jenis dan Konsentrasi Bahan Pengisi terhadap Karakteristik Komposit Bioplastik Pati Umbi Gadung-Karagenan Komang Gede Irwan Suparwan; Amna Hartiati; 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.p05

Abstract

This study aims to determine the effect of filler types and concentrations and their interactions on the characteristic bioplastic composites of gadung tuber starch-carrageenan, and to determine the types and concentrations of fillers that produce the best characteristic of the bioplastic composites of gadung tuber starch carrageenan. This research used factorial randomized block design. The first factor is the type of filler consisting of 4 level that is ZnO, clay, CaCO3, nanocellulose. The second factor is the filler concentration consisting of 4 levels 0%, 5%, 10%, 15% (w/w). Each treatment is grouped into two time-based of making bioplastics, so there are 32 experimental units. The data obtained were analyzed of variant and test Tukey’s. Composite gadung tuber starch-carrageenan with nanocelluloce filler get the best a tensile strength value 19,33 MPa, elongation at break 10,47%, modulus young 185,06 MPa, biodegradability for 6 day, and contain asetil (C-O-C), alkenes (CH), alcohol, ethers, carboxylic acids, and esters (CO), alkene (C=C), alkyne (C≡C), alcohol (OH). While the composite bioplastic of gadung tuber starch-carrageenan with ZnO filler material with a concentration of 15% the best swelling value 39.32% and the rate of water vapor transmission 0.56 g/hours.m2
Karakteristik Enkapsulat Ekstrak Kulit Buah Kakao (Theobroma cacao L.) pada Perlakuan Variasi Jenis dan Konsentrasi Bahan Penyalut Misbach Baihaqi Zen; 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.p08

Abstract

This study aims to determine the effect of variations in type and concentration of coating material on the characteristics of the cocoa pod extract encapsulate and to determine the best produce cocoa pod extract encapsulate. The experimental design used in this research was a factorial randomized block design, which are grouped into 2 groups based on the implementation time and consisted of two factors. The first factor is the type of coating material (S) which consists of maltodextrin and gum arabic. The second factor is the concentration of coating material (M) which consists of: 5%, 10%, 15%, 20%, 25%. The results showed that the type and concentration of coating material had a significant effect on the yield, water content, solubility, antioxidant capacity, total phenolic and encapsulation efficiency of cocoa pod extract encapsulate. The interaction between treatments had a significant effect on the yield, solubility, antioxidant capacity, total phenolic and encapsulation efficiency, but had no effect on the water content of the encapsulated cocoa pod extract. The best treatment was obtained using gum arabic of 5% concentration coating material, with characteristics of 84.81±0.15% yield, 7.10% water content, 84.26±0.06% solubility, 80.12 ±0.24 mg GAEAC/g antioxidant capacity, 113.77±0.24 mg GAE/g total phenolic, and 78.16±0.60% encapsulation efficiency.
Pengaruh Konsentrasi Etanol dan Waktu Ekstraksi menggunakan Metode Microwave Assisted Extraction (MAE) terhadap Aktivitas Antioksidan Ekstrak Kulit Buah Kakao Diana Puspitaningtyas; 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.p09

Abstract

This research was conducted to determine effect of ethanol concentration and extraction time on antioxidant activity of cocoa pod husk extract and to obtain ethanol concentration and extraction time using Microwave Assisted Extraction (MAE) that can produce extract with the highest antioxidant capacity. The experimental design used in this research was a factorial randomized block design, which consisted of two factors. The first factor was the concentration of ethanol which consisted of 3 level that namely ethanol 75%, 85% and 95%. The second factor was the time of extraction which consisted of 4 level namely 5, 10, 15, and 20 minutes. The data were analyzed by analysis of variance and continued with Tukey test. The results showed that the concentration and extraction time had a very significant effect on yield, total phenolic, total flavonoid and antioxidant capacity of cocoa pod husk extract. Interactions between treatments had a very significant effect on total phenolic and total flavonoid. Interaction on antioxidant capacity had a significant effect, but did not significantly effect to the yield of cocoa pod husk extract. The best treatment showed that extraction by ethanol 95% for 15 minutes using MAE which the characteristic yield was 11.85±0.84% total phenol was 149.36±0.92 mg GAE/g extract, total flavonoid was 91.03±2.31 mgQE/g extract, antioxidant capacity was 136.69±0.19 mg GAEAC/g extract.
Mempelajari Laju Kerusakan Krim Kunyit - Lidah Buaya (Curcuma domestica Val. - Aloe vera) pada Berbagai Konsentrasi Phenoxyethanol selama Penyimpanan Alfina Via Azizah; 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.p11

Abstract

This study aimed to: 1) Determine the effect of phenoxyethanol concentrations as a preservative of turmeric Aloe vera cream. 2) Determine the right phenoxyethanol concentration to produce turmeric-Aloe vera cream with a longer self life and fulfil the requirement of SNI. This study used a Simple Linier Regression. The concentration of phenoxyethanol treatment consisted of 6 levels, namely 0% ; 0,2% ; 0,4% ; 0,6% ; 0,8% and 1%. Each treatment was repeated 3 times, so that 18 experimental units were obtained. The data was analysed using linier regression to showed the damage rate of turmeric-Aloe vera cream during storage. The variables observed in turmeric-Aloe vera cream are homogeneous, pH, specific gravity, viscosity, total phenol, total plate count, and yeast fungus score. The results of the study showed that the best concentrations of phenoxyethanol is 1% : homogeneous, pH 5, specific gravity 1,00130 g/cm3, viscosity 10400 cps, total phenol 6,33176 mg GAE/g, ALT 0 koloni/g dan AKK 0 koloni/g and also that is able to keep the physical properties of turmeric-Aloe vera cream in 41-53 weeks and can inhibits microbial growth until 6 weeks.
Karakteristik Komposit Bioplastik Maizena dan Glukomanan pada Perlakuan Jenis dan Konsentrasi Bahan Pengisi Anissa Fitri Nur Aini; Bambang Admadi Harsojuwono; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 4 (2021): 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.2021.v09.04.p03

Abstract

This study aims to know the effect of the type and concentration of filler on the characteristics of cornstarch and glucomannan bioplastic composites, and determine the type and concentration of fillers that can produce bioplastic composites that meet the Indonesian National Standard (SNI) and International Standard. This study used a randomized block design with two factors. Factor I is a type of filler consisting of ZnO, CaCO3, clay, nanocellulose. Factor II is the concentration of filler which consists of 4 levels, namely 0%; 5%; 10%; 15%. This experiment resulted in 16 treatment combinations and were grouped into 2 groups so that 32 experimental units were obtained. The data were analyzed for diversity and continued with the Tukey test using Minitab17 software. The results showed that the type and concentration of filler had a very significant effect on tensile strength, elongation, modulus young, swelling, biodegradation and had a significant effect on WVTR. The interaction has a very significant effect on tensile strength, modulus young, swelling, WVTR and has a significant effect on elongation and biodegradation. Cornstarch and glucomannan bioplastic composites that meet the Indonesian National Standard (SNI) and International Standard on tensile strength and biodegradation variables using nanocellulose fillers with concentrations of 10% and 15% which have tensile strength characteristics of 15,23 and 16,93 MPa, elongation at break of 11,47 and 10,76 %, modulus young of 132,81 and 158,61 MPa, swelling of 68,93 and 69,58 %, WVTR 1,18 and 1,24 g/m2.hr, biodegradation rate for a long time 7 days. Maizene and glucomannan bioplastic composites contain hydrocarbon functional groups -(CH2)n, carboxyl (C-O), alkene (C=C), alkyne (C≡C), hydroxyl carboxylic acid (O-H), hydroxyl alcohol (O-H), carbonyl (C=O) and aromatic compounds (C-H).
Karakteristik Mikroemulsi Minyak Daun Sirih (Piper betle L.) pada Perlakuan Rasio Campuran Surfaktan dan Minyak Daun Sirih I Putu Hendra Adi Prasanta; Lutfi Suhendra; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 4 (2021): 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.2021.v09.04.p14

Abstract

This study aims to determine the effect of the mixture ratio of surfactant and betel leaf oil on the characteristics of the microemulsion of betel leaf oil and determine the ratio of the mixture of surfactant and betel leaf oil that is appropriate to obtain the best microemulsion characteristics. This experiment used a Randomized Block Design (RAK), using the surfactant: betel leaf oil ratio treatment with 10 levels, namely 100:0; 98:2; 96:4; 94:6; 92:8; 90:10; 88:12; 86:14; 84:16 and 82:18. Grouping based on processing time. The best microemulsion is the microemulsion which has the highest concentration of betel leaf oil. The best microemulsion was tested for stability against pH and dilution during 8 weeks of storage. The turbidity index value is tested every 2 weeks. The rate of damage was calculated using linear regression analysis. The microemulsion was made by mixing the surfactant and betel leaf oil (5 ml in the oil phase), then adding the demineralized distilled water (water phase) dropwise in volume (10 ml). The microemulsion was incubated for 24 hours and calibrated using a spectrophotometer at a wavelength of 502 nm. The results showed that the ratio of the mixture of surfactants and betel leaf oil had an effect on the characteristics of the microemulsion of betel leaf oil. The ratio of surfactant and betel oil 94:6 is the best treatment for making betel leaf oil microemulsion with microemulsion characteristics that have a transparent appearance, turbidity index values before and after centrifugation are 0.225±0.005% and 0.196±0.005% and have a particle size of 14.8 ±6.9 nm, and the largest droplet size was 11 nm. Betel leaf oil microemulsion with surfactant and betel leaf oil ratio of 94:6 was stable for 8 weeks of storage.
Pengaruh Jenis Pelarut dan Perbandingan Bahan dengan Pelarut terhadap Ekstrak Warna Kulit Pisang Kepok (Musa paradisiaca F.). I Gede Esti Widiantara; Ni Made Wartini; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 1 (2020): 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.2020.v08.01.p01

Abstract

The aims of this study were to determine the effect of solvent type and their ratio between material and solvent on the color of banana peel extract.The experiment in this study using factorial randomized block design with two factor. The first factor was the solvent type which consists of three levels: n hexsane, acetone, and ethanol. The second factor was the ratio of the solvent that consists of four levels: 1:6, 1:8, 1:10, and 1:12. The experiment were grouped into 2 group and its implementation in order to obtain 24 experimental units. Variables observed are yield, total carotenoid, and the best color intensity. The results of this study indicate that the comparison of ingredients with solvents significantly affected the total carotenoids and the level of redness (a *) while the yield, brightness (L *), and yellowish level (b *) had no effect. The interaction of solvent types significantly affected the total carotenoids and the level of redness (a *) while the interaction of solvent types on yield, brightness (L *), and yellowish level (b *) had no effect. The type of ethanol solvent with a ratio of material to of solvent (1: 6) is the best solvent that produces extracts of banana peels which produce dye extracts with a yield characteristic of 2,40 ± 0,11 %, carotenoids 0,67 ± 0,00 %, L* 2,40 ± 0,11, a* 56,58 ± 6,92, b* 1,66 ± 0,17
Karakteristik Ekstrak Kulit Buah Kakao (Theobroma cacao L.) sebagai Sumber Antioksidan pada Perlakuan Konsentrasi Pelarut dan Ukuran Partikel Praycelia Marissa Miranda; G.P. Ganda Putra; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 1 (2020): 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.2020.v08.01.p04

Abstract

Cocoa pod husk is the highest waste of the cocoa fruit processing and has not been used optimally.The waste pod husk of cocoa contain polyphenol that can be used for antioxidants. Polyphenol on pod husk of cocoa can be extract using extraction method. This study aims were to determine the effect of the solvent concentration and particle size on the extract of pod husk of cocoa as a source of antioxidants and to determine the best of solvent concentration and particle size to produce extract of pod husk of cocoa as a source of antioxidant. The study was the experimental research which designed by using randomized block desin (RBD) with two factors. The first factor was solvent concentration that consists of 70, 80 and 90 percent of ethanol.The second factor wasparticle size that that consists of 40, 60 and 80 mesh. The data were analyzed by analysis of variance (ANOVA) and continued with the Tukey test. The results showed that the solvent concentration and particle size had very significant effect while the interaction did not affect significantly of the yield, total phenolics and antioxidant capacity of the extract of pod husk of cocoa. 90 percent of ethhanol concentration and 80 mesh of particle size was the best treatment for extracting pod husk of cocoa as a source of antioxidants with characteristic 10.78±0.61 percent of yields, 110.65±0.80 mg GAE/g of total phenolics and 55.08±0.78 mg GAEAC/g of antioxidant capacity.
Karakteristik Ekstrak Alga Coklat pada Perlakuan Ukuran Partikel dan Lama Ekstraksi Alga Coklat (Sargassum polycystum) sebagai Antibakteri I Ketut Dio Prasetya; Lutfi Suhendra; G.P. Ganda Putra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 1 (2020): 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.2020.v08.01.p06

Abstract

Sargassum polycystum is one group of brown algae (Phaeophyta) which contain fukoidan compounds. Fukoidan is a complex polysaccharide on seaweed cell walls that can enhance immunity by stimulating the production of immune cells. The purposes of this study were to determine the effect of particle size and extraction time of Sargassum polycystum against fukoidan characteristics and get particle size and extraction time which is the best treatment for getting extraction Sargassum polycystum as an antibacterial. This experiment used a randomized block design with particle size treatment and extraction time. Treatment of 40, 60, and 80 mesh particle sizes and extraction lengths of 3, 4 and 5 hours. The results showed the treatment of particle size, extraction time and interactivity affect the characteristics of brown algae extract (Sargassum polycystum) as an antibacterial. 80 mesh particle size treatment and extraction time of 5 hours is the best treatment to produce brown algae extract (Sargassum polycystum) as an antibacterial with characteristic sulfate content of 15.297 mg / L, inhibitory zone in Escherichia coli with a diameter of 10.15 mm and inhibit zone Staphylococcus aureus with a diameter of 9,13 mm.
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