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All Journal Agrotekno JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH Jurnal Ilmiah Teknologi Pertanian Agrotechno Journal of Fibers and Polymer Composites International Journal of Economics, Business and Innovation Research JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI

Lutfi Suhendra

Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana

Author-ID : 3299787

Agriculture, Biological Sciences & Forestry Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology

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Pengaruh Ukuran Partikel dan Lama Ekstraksi terhadap Karakteristik Ekstrak Pewarna Alami Daun Pandan Wangi (Pandanus amaryllifolius R.) Made Hary Sayoga; Ni Made Wartini; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 2 (2020): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Fragrant pandan leaves can be used as a natural coloring because they contain chlorophyll obtained through the extraction process. The purposes of this study were to determine the effect of particle size and extraction time on the characteristics of natural pandanus fragrance leaf extract and determine the best treatment of particle size and extraction time to produce natural pandanus leaf extract dye. This study used a 2 factorial factorial randomized block design. The first factor is the particle size which consists of 3 levels, namely 40, 60, 80 mesh. The second factor is the extraction time which consists of 3 levels, namely 24, 36, and 48 hours. The results showed that the treatment of particle size and extraction time affected the yield, chlorophyll a, chlorophyll b, total chlorophyll, brightness (L *), redness (a *) and yellowish level (b *). The treatment of 60 mesh particle size and 36 hour extraction time are the best treatment to produce natural pandanus fragrance extract coloring with yield characteristics of 8.81% chlorophyll a level of 23.66%, chlorophyll b level of 3.92%, total chlorophyll content of 27.57%, the brightness level (L *) 21.06, the redness level (a *) 4.92, the yellowish level (b *) 6.21. Keywords: Pandanus amaryllifolius R., chlorophyll, color, extraction

KARAKTERISTIK PEWARNA ALAMI PADA EKSTRAK Sargassum polycystum DENGAN KONSENTRASI PELARUT ETANOL DAN LAMA MASERASI YANG BERBEDA I Made Indra Pratista; Lutfi Suhendra; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 4 (2017): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (218.356 KB)

Sargassum polycystum is one type of brown seaweed (Phaeopychae) which contains various pigmentcontent such as beta carotene, chlorophyll a and b, and fucoxanthin. The pigment content of Sargassum hasmany potential benefits in both health and industry. The purpose of this study was to determine the effect ofethanol solvent concentration and maceration time on the natural dye characteristics of Sargassum polycystumextract, to determine the best solvent concentration and maceration duration in producing natural dyes fromSargassum polycystum extract. The experiments in this study used Factorial Randomized Block Design (RAK)with two factors. The first factor was the concentration of ethanol solvent consisting of 3 levels, ie 75%, 85%,and 95%. The second factor is the duration of maceration consisting of three levels, ie 12 hours, 24 hours and 36hours. The variables analyzed were rendement, chlorophyll a, b and total chlorophyll and color intensity (L *, a*, b *). The results showed that the concentration of ethanol solvent and maceration time had significant effecton all the variables tested. The interaction between ethanol concentration and maceration durations hadsignificantly effect on chlorophyll content of Sargassum polycystum extract, significantly affecting the colorintensity of L *, and had no significant effect on color intensity a * and b *. The treatment of 95% ethanolsolvent concentration and 36 hours of maceration time produced the best characteristic with yield of extract2,21%, chlorophyll a 93,4 ppm, chlorophyll content b 206,9 ppm, total chlorophyll content 300,7 ppm, and colorintensity (L *) 4.41, (a *) -3.91, (b *) 38.06.Key words: Sargassum polycystum, solvent concentration, maceration time, natural dye.

PERANAN KUNYIT ASAM SEBAGAI ANTIOKSIDAN PADA FOTOOKSIDASI MINYAK KEDELAI Komang Rumiarsa; Lutfi Suhendra; Ni Putu Suwariani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 3 (2018): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Turmeric tamarind is known for its strong antioxidant synergism which has the potential as a singlet oxygen catcher due to the presence of bioactive compounds that are easily oxidized by singlet oxygen. The aims of this study is to determine the role of turmeric- tamarind extract (Curcuma domestica Val.-Tamarindus indica L.) as an antioxidant for erythrosine photosensitizer in soybean oil. Turmeric and tamarind are extracted using ethanol solution. The comparison of the turmeric tamarind extract used is 3: 2 with the total extract mixture concentration is 300 ppm. Photo-oxidation is determined by placing the soybean oil under fluorescent light 500, 1000, 1500, 2000, 2500, 3000 lux for 4 hours at room temperature. The ferithiocyanate method is used to measure peroxide figures for every hour. Descriptive one factor was used in analyzing the collected data. The results showed that the light intensity affected the damage of soybean oil containing 25 ppm erythrosine and turmeric-tamarind extract. Rapid damage of soybean oil that exposed to bright light is 18,5 time in comparation with dark conditions. Turmeric-tamarind extract has no activity as quenching singlet oxygen, but is effective as scaveging free radical. Keywords : Soybean oil, Curcuma domestica, Val.-Tamarindus indica L., singlet oksigen quenching, scavenging free radical

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

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. Keywords: Sargassum polycystum, Extraction, Sulphate, Antibacterial

KARAKTERISTIK BUBUK ALGA COKLAT (Sargassum polycystum) PADA PERLAKUAN UKURAN BAHAN DAN SUHU PENGERINGAN Shenni Maulina; Lutfi Suhendra; Ida Bagus Wayan Gunam
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 1 (2018): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

One of the natural resources found in the sea and can be utilized is Sargassum polycystum. Sargassum polycystum has a pigment content one of which is fucosantin. Fucosantin can be utilized the field of health is as antioxidant. In addition, fucosantin is the most dominant brown and carotenoid dye present that can be used as natural dyes. The aim of this research were to know the effect of size pieces and drying temperature on the color quality and antioxidant of brown algae powder and to determine the best size pieces and drying temperature to obtain color quality and antioxidant of brown algae powder. The experiment in this study uses factorial Randomized Block Design (RBD) with two factors treatment, the first factor is the size pieces of 3 levels 2 cm x 0.5 cm, 3 cm x 0.5 cm, 4 cm x 0.5 cm and the second factor is the temperature of the drying 3 levels 40±2°C, 45±2°C, 50±2°C. The result showed that the size pieces effect on total phenol and antioxidant capacity of brown algae powder. The temperature of the drying effect on water content, total phenolic and antioxidant capacity of brown algae powder. The size pieces and temperature of the drying not effect on intensity of color (L* a* b*). The result of this research showed that pieces size 4 cm x 0.5 cm and temperature of drying 45±2°C produce the best characteristics water content 12.86±8.83%, total phenolic 12.86±4.5 GAE/100g, antioxidant capacity 26.36±0.15 GAEAC/100g, intensity of brightness (L) 7.72±0.45, intensity of redness (a) -7.02±0.02, yellowish intensity (b) 40.88±0.77 Key words: Sargassum polycystum, Antioxidans Capacity, Total Phenol, Intensity of Color.

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)
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2020.v05.i02.p02

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. This study aims to know the effect of particle size and maceration time on the characteristics of the natural dye acetone extract of cassava leaves and determine the best particle size and maceration time to obtain the acetone extract of natural coloring cassava leaves.This research used a randomized block design with factorial pattern with two factors namely, particle size (40 mesh, 60 mesh, 80 mesh) and maceration time (24 hours, 36 hours, 48 hours). The data obtained were analyzed by analysis of variance. If the treatment had a significant effect, it would be followed by the Duncan test. The result showed that interactions had significant effect on theextract yield, chlorophyll b levels, brightness level L*, yellowish level b*, but had no effect on total chlorophyll levels, chlorophyll a levels, redness level a*. Treatment of particle size 80 mesh and maceration time 36 hours, is the best treatment to produce aceton extract natural dyes of cassava leaves with extract yield characteristics of 8.08%,total chlorophyll levels of 3.83, chlorophyll a levels of 2.05%,chlorophyll b levels of 1.77%,brightness level (L*) of 11.03,redness level (a*) of 10.29,yellowish level (b*) of 2.83.

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)
Publisher : Universitas Udayana

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. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh nilai Hydrophile-Liphophile Balance (HLB) dan jenis ekstrak terhadap karakteristik krim kunyit – lidah buaya (Curcuma domestica Val. – Aloe Vera) yang dihasilkan serta menentukan perbandingan HLB dan jenis ekstrak yang tepat untuk menghasilkan karakteristik terbaik krim kunyit – lidah buaya (Curcuma domestica Val – Aloe Vera). Penelitian ini menggunakan Rancangan Acak Kelompok Faktorial dengan dua faktor. Faktor pertama yaitu HLB yang terdiri dari 3 taraf yaitu HLB 9, 10 dan 11. Faktor kedua yaitu penambahan ekstrak terdiri dari 2 taraf yaitu penambahan ekstrak kunyit dan lidah buaya. Hasil penelitian menunjukkan perlakuan HLB berpengaruh terhadap daya sebar. Perlakuan penambahan ekstrak berpengaruh terhadap derajat keasaman dan total senyawa fenolik. Perlakuan HLB dan penambahan ekstrak tidak berpengaruh terhadap homogenitas, rasio pemisah, viskositas dan waktu lekat. Semua krim memenuhi karakteristik SNI. Krim ekstrak lidah buaya dan kunyit dengan HLB 10 merupakan krim dengan formulasi terbaik pada minggu ke-6 dengan karakteristik sebagai berikut : homogen, rasio pemisahan =1, daya sebar 4.8-5.2 cm, viskositas 15733–16667 cp, waktu lekat 14.43–17.31 detik, pH 4.87-5.00 dan total fenol 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)
Publisher : Universitas Udayana

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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.

Pengaruh Konsentrasi Campuran Maizena dan Glukomanan dengan Lama Pengeringan terhadap Karakteristik Komposit Bioplastik Rio Rambo Siallagan; Bambang Admadi Harjosuwono; Lutfi Suhendra
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 7 No 1 (2022)
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2022.v07.i01.p02

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.

Aktivitas Antioksidan Ekstrak Bubuk Kunyit (Curcuma domestica Val.) Lutfi Suhendra
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 2 No 2 (2017)
Publisher : Universitas Udayana

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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%.

Co-Authors A. A. Dewi Anggreni Aldi Oktavian Aldo Taufan Reviandi Alfina Via Azizah Amirrulloh, Muchammad Rizqi Amna Hartiati ANAK AGUNG MADE DEWI ANGGRENI Anak Agung Made Dewi Anggreni Anissa Fitri Nur Aini Bambang Admadi Harjosuwono Bambang Admadi Harsojuwono Bambang Admadi Harsojuwono Bambang Admadi Harsujuwono Bambang Admadi Hasojuwono Chusnul Hidayat Chusnul Hidayat Chusnul Hidayat 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 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 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 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 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 Nyoman Sri Yulianthi Ni Putu Noviantari Ni Putu Suwariani Ni Wayan Sukmayanti Novia Esterulina Purba NYOMAN SEMADI ANTARA Praycelia Marissa Miranda Pudji Hastuti Pudji Hastuti Putra, Anak Agung Gede Surya Pradana Putu Ayu Sucitawati Putu Julyantika Nica Dewi Putu Widya Sena Reni Okta Fitriani Reren Rahmadhani Rio Rambo Siallagan Riwina Bibina Br Sinulingga Riza Ibnu Fajar Rossa Ayu Sutardianie Rubbana Sunardi Sarah Chairunnisa Sasha Patrisia Shenni Maulina Sri Mulyani Sri Mulyani Sri Rahardjo Sri Raharjo Sumiyati - Supriyadi Supriyadi Tania Suciati Tia Larasati W. Angga Pranayasa Wiwik Sri Minarni Yohanes Setiyo Yohanes Wiliam Pagur

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