Article Per Year (5 Year)
p-Index From 2020 - 2025
7.128
P-Index
This Author published in this journals
All Journal Jurnal Gizi dan Pangan Kertha Wicara : Journal Ilmu Hukum Buletin Udayana Mengabdi Itepa : Jurnal Ilmu dan Teknologi Pangan Proceedings of Annual International Conference Syiah Kuala University - Life Sciences & Engineering Chapter Jurnal Santiaji Pendidikan (JSP) JUIMA : Jurnal Ilmu Manajemen ADDIN PALASTREN BIOTIK: Jurnal Ilmiah Biologi Teknologi dan Kependidikan Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Jurnal Pendidikan Matematika RAFA Jurnal Bakti Saraswati JURNAL PENELITIAN LIBRARIA Jurnal Ilmiah Teknologi Pertanian Agrotechno Jurnal Bahasa Rupa Muqtasid: Jurnal Ekonomi dan Perbankan Syariah J Statistika: Jurnal Ilmiah Teori dan Aplikasi Statistika Jurnal Delima Harapan Journal of Information Technology and Computer Engineering Interdental Jurnal Kedokteran Gigi (IJKG) Syntax Idea Jurnal Agrium JURNAL ILMIAH SIMANTEK Jurnal Penelitian Iqtishadia: Jurnal Kajian Ekonomi dan Bisnis Islam JIKEM: Jurnal Ilmu Komputer, Ekonomi dan Manajemen Jurnal Gastronomi Indonesia Fikrah: Jurnal Ilmu Aqidah dan Studi Keagamaan Prosiding Seminar Nasional Sisfotek (Sistem Informasi dan Teknologi Informasi) Jurnal Psikologi Pendidikan dan Konseling PEKBIS
Ni Luh Ari Yusasrini
Program StudiAgroekoteknologi, FakultasPertanian, UniversitasMalikussaleh
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

Published : 104 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 104 Documents
Search

 7   8   9   10   11 
Sifat Kimia dan Sensoris Stik Berbasis Tepung Pisang (Musa paradisiaca) dan Tepung Kecambah Kacang Merah (Phaseolus vulgaris L.) Vanesha Kinayomi; Ni Wayan Wisaniyasa; Ni Luh Ari Yusasrini
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 2 (2023): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2023.v12.i02.p18

Abstract

Stick is one of the snacks in the form of a thin long flat made of flour, has a savory taste and a crunchy texture. Banana flour and red bean sprouts flour are nutritious local food commodities and have the potential to replace wheat flour. This research aims to determine the effect of the comparison of banana flour and red bean sprouts flour and to find out the right comparison to produce the sticks with the best characteristic. Completely Randomized Design (CRD) was used with a comparison of banana flour and red bean sprouts flour which consists of 5 treatments, namely: 100%:0%, 80%:20%, 60%:40%, 40%:60%, 20%:80%. Those treatments were repeated 3 times, so 15 experimental units were obtained. The data obtained were analyzed with analysis of variance and if the treatment had a significant effect, it was continued with Duncan Multiple Range Test (DMRT). The result showed that the comparison of banana flour and red bean sprouts flour had a significant effect on water content, ash content, protein content, fat content, carbohydrates content, crude fiber content, and hedonic test (colour, aroma, taste, texture, and overall acceptance). The comparison of 40% banana flour and 60% red bean sprouts flour had the best chemical and sensory characteristics with 3,89% water content, 2,22% ash content, 13,34% protein content, 20,78% fat content, 59,75% carbohydrate content, 6,24% crude fuber content, very liked color, liked aroma, very liked taste, liked texture, also liked overall acceptance.
Pengaruh Suhu dan Waktu Pengeringan terhadap Karakteristik Teh Herbal Daun Mimba (Azadirachta indica A. Juss) Kanza Alfira; Ni Luh Ari Yusasrini; I Gusti Ayu Kadek Diah Puspawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 2 (2023): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2023.v12.i02.p06

Abstract

This study aimed to determine the effect of drying temperature and time on the characteristics of neem leaf herbal tea and to obtain the right drying temperature and time to produce neem leaf herbal tea with the best characteristics. The experimental design used was a factorial completely randomized design (CRD) with two factors. The first treatment namely drying temperatures (50°C, 60°C, 70°C) and the second treatment namely drying time (3, 4, 5 hours). The results showed that the interaction of drying temperature and time in neem leaf herbal tea had a significant effect (P<0,05) on moisture content, ash content, extract content in water, total flavonoid content, total phenolic concent, antioxidant activity, and taste. The best treatment was drying neem leaf herbal tea at 70°C for 5 hours with the characteristics: water content 3.41%; ash content 5.93%; extract content in water 38.82%; total flavonoid content 3.79 mg QE/g; total phenolic content 6.54 mg GAE/g; antioxidant activity 62.45% and based on the IC50 of 706.65 ppm; neutral color, aroma were slight liked, taste were bitter and neutral, overall acceptance were neutral.
Pengaruh Penambahan Bubuk Jahe Emprit (Zingiber Officinale Var. Amarum) Terhadap Karakteristik Teh Herbal Daun Sirih Merah (Piper Crocatum) Dinda Riska Andini; Ni Luh Ari Yusasrini; Luh Putu Trisna Darmayanti
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 2 (2023): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2023.v12.i02.p02

Abstract

Herbal tea is a drink made from ingredients other than the leaves of the plant camellia sinensis. This study aims to determine the effect of adding emprit ginger powder to the characteristics of red betel leaf herbal tea and to determine the appropriate addition of emprit ginger powder to produce red betel leaf herbal tea with the best characteristics. This study used an experimental method with the treatment of gingger powder which consisted of 5 levels, namely: 0%, 10%, 20%, 30%, and 40%. Each treatment was repeated 3 times to obtain 15 experimental units. The data obtained were analyzed using Analysis of Variance (ANOVA) and if the treatment had a significant on the variables, then continued with the Duncan Multiple RangeTest (DMRT). The results showed that the addition of emprit ginger powder had a significant effect on the water content, ash content, tannin content, extract content in water, total phenol, total flavonoids, antioxidant activity, color (hedonic test), aroma (hedonic test and scoring test), taste (hedonic test and scoring test), and overall acceptance (hedonic test). Red betel leaf herbal tea with the best characteristics is the addition of 40% emprit ginger powder with the following characteristics: water content 7.73%, ash content 14.86%, tannin content 1.45 mgTAE/g, extract content in water 72.39%, total phenol 1.45 mgGAE/g, total flavonoids 2.53 mgQE/g, antioxidant activity 75.46%, and had sensory properties with overall acceptance was liked.
Evaluasi Profil Sensori Kopi Gayo Aceh Berbagai Merek yang Dijual di Marketplace Menggunakan Metode Analisis Deskriptif Kuantitatif Teddy Anderson; Ni Luh Ari Yusasrini; I Desak Putu Kartika Pratiwi
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 2 (2023): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2023.v12.i02.p07

Abstract

This study aims to identify the sensory profile of gayo aceh coffee quantitatively using the QDA method. The research phase began with panelist selection, which is followed by 15 people. The panelists who were selected and met the requirements were 10 people and proceeded to the next stage, namely FGD. The FGD stage aims to identify and determine the sensory attributes detected in coffee. Then proceed with sample preparation and testing, filling the test questionnaire and continued to the final stage of the research which is proceeding the data from the QDA analysis. The QDA result data is displayed in the form of spider web graphs and PCA biplot graphs. The results obtained 10 qualified and trained panelists who are baristas from Starbucks Tomang Raya and 13 sensory attributes identified in Gayo Aceh coffee consisting of floral aroma, fruity aroma, peanut aroma, chocolate aroma, spice aroma, bitter taste, sweet taste, sour taste, viscosity level, bitter aftertaste, dry aftertaste, astringent aftertaste and sour aftertaste. There are characteristic differences in each samples such as the "Hatana Coffee" brand sample which has dominant attribute of chocolate aroma and bitter aftertaste, the "Kafe.Inc" sample. which has the dominant attribute of sweet taste, the "Sentra Kopi" sample has the dominant attribute of peanut aroma, the "SOPIC" sample has the dominant attribute of floral aroma and bitter taste, the "Sunset Lotus" sample has the dominant attribute of fruity aroma, sour taste, and sour aftertaste, and the "Tageto Coffee" sample has the dominant attribute of spice aroma with high viscosity, dry and astringent aftertaste, while the coffee samples with the "Kieta Coffee" and "Sakha Coffee" brands tend to have chocolate and peanut aromas. This is because of the type of coffee used, the coffee roasting profile, or the post-harvest method of coffee.
Pengaruh Perbandingan Mocaf (Modified Cassava Flour) Dan Tepung Kacang Tanah (Arachis hypogaea L.) Terhadap Karakteristik Fisikokimia Dan Sensoris Flakes Gluten Free Putu Priyanka Saraswati; Anak Agung Istri Sri Wiadnyani; Ni Luh Ari Yusasrini
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 1 (2023): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2023.v12.i01.p07

Abstract

Flakes that are sold in Indonesia’s market are mostly made of wheat or cereal. Most of the nutritional content in flakes is carbohydrates, but people need complete nutrition for breakfast. Mocaf and peanut flour can be used to improve the nutritional value of flakes. This study aims to determine the physico-chemical and sensory properties of gluten free flakes made of mocaf and groundnut flour and also to obtain the right ratio of mocaf and peanut flour to produce flakes with the best physicochemical and sensory properties. The design used in this study was a completely randomized design (CRD) with a ratio of the amount of mocaf and groundnut flour (100%:0%, 90%:10%, 80%:20%, 70%:30%, and 60%:40%). All treatments were repeated three times to obtain 15 experimental units. The data obtained were analyzed by means of variance and if the treatment had a significant effect, continued with the Duncan Multiple Range Test. The results showed that the ratio of mocaf and groundnut flour had a significant effect on water content, ash content, protein content, fat content, carbohydrate content, crude fiber content, crunch time, scoring test on color, aroma, taste, hedonic test on color, aroma, texture, taste, and overall acceptance. A comparison of 70% mocaf and 30% groundnut flour produced flakes with the best physico-chemical and sensory properties with the criteria of water content 3.87%, ash content 1.65%, protein content 9.18%, fat content 24.00%, carbohydrate content 61.45%, crude fiber content 2.76%, crunch time 6.50 minutes, as well as sensory properties of light brown color and liked, peanuts flavored and liked, crunchy texture and liked, taste very liked and overall acceptance liked.
Pengaruh Tingkat Ketuaan Daun Terhadap Karakteristik Teh Herbal Daun Sirsak (Annona muricata Linn.) Pande Made Agus S. Diputra; Ni Luh Ari Yusasrini; I Dewa Gde Mayun Permana
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 2 (2023): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2023.v12.i02.p03

Abstract

The purpose of this study was to determine the effect of different levels of leaf aging on the characteristics of soursop leaf herbal tea and to determine the level of soursop leaf aging which can produce soursop herbal tea with the best characteristics. This study used a completely randomized design (CRD) with 3 levels of leaf aging treatment, namely young leaves, half old leaves and old leaves. Parameters observed in this study included water content, ash content, crude fiber content, extract content in water, total phenol, total flavonoid, tannin content, antioxidant activity, and sensory assessment which included color, aroma, taste, and overall acceptance ( hedonic test) soursop herbal tea and color and taste (scoring test) soursop herbal tea. The results showed that the difference in the level of leaf aging had a very significant effect on water content, ash content, crude fiber content, extract content in water, total phenol, total flavonoid, tannin content, antioxidant activity, and sensory characteristics including color and aroma. Soursop herbal tea prepared from young leaves had the best characteristics with criteria of water content 7.69%, ash content 5.86%, crude fiber content 17.62%, extract in water 121.25%, total phenol 2.76%, total flavonoids 2.66%, tannin content 3.26%, antioxidant activity 55.87%, the hedonic sensory characteristics of color, aroma, taste, and overall acceptability were neutral, and the scoring sensory characteristics of color was reddish yellow and taste was a little bitter.
Pengaruh Penambahan Daun Stevia (Stevia rebaudiana Bertoni) terhadap Karakteristik Teh Celup Herbal Temu Putih (Curcuma zedoaria (Berg.) Roscoe) Astria Kezia br Sinuhaji; Luh Putu Trisna Darmayanti; Ni Luh Ari Yusasrini
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 3 (2023): Jurnal ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2023.v12.i03.p01

Abstract

The objective of this study was to know the effect of stevia leaves addition on the characteristics of herbal tea bag made from white turmeric and to know the right of stevia leaves addition to get the best characteristics of herbal tea bag of white turmeric. This research used a Completely Randomized Design with the stevia leaves addition as a treatment which consist of 6 levels: 0%, 2%. 4%, 6%, 8%, and 10%. The treatment was repeated three times, resulting in 18 experimental units. The data obtained were analyzed by analysis of variance (ANOVA) and if the treatment had a significant effect, then it was followed by The Duncan Multiple Range Test (DMRT). The results showed that the stevia leaves addition had a highly significant effect (P<0,01) on the moisture content, total phenolics, antioxidant activity, and taste (scoring test), had a significant effect (P<0,05) on the ash content, and no significant effect (P>0,05) on panelists’ preference for color, taste, flavor, and overall acceptance.. The result showed that 10% concentration of stevia leaves addition was the best treatment, where the herbal tea produced had a criteria: moisture content 10.58%; ash content 7.14%; total phenolics 17.84 mg GAE/g; powder antioxidant activity 85.94%; brewed antioxidant activity 81.85%; the color, flavor, taste, and an overall acceptance were slightly liked; and the taste was sweet.
Pengaruh Perbandingan Oat Instan dan Pisang Mas (Musa acuminata) Terhadap Karakteristik Pancake Gluten Free Levana Levana; Ni Luh Ari Yusasrini; Anak Agung Istri Sri Wiadnyani
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 3 (2023): Jurnal ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2023.v12.i03.p15

Abstract

This study was to ascertain the impact of comparing instant oats and banana (Musa acuminata) on the quality of gluten-free pancakes as well as the optimum comparison of quick oats and banana mas to generate the greatest quality of gluten-free pancakes. The experimental design was a randomized design with factors, specifically the comparison of instant oats and banana, consisting of five level, namely: 30%: 70%; 40%: 60%; 50%: 50%; 60%: 40%; and 70%: 30%. The expiremented open three repeat were given in order to get the fifteen experimental units. The data obtained were analyzed of variance (ANOVA) in the SPSS program (SPPS 25) and if there has significant effect between treatments, it was continued with Duncan's Multiple Range Test (DMRT). Parameters observed in this study include moisture content, ash content, protein content, crude fiber content, and sensory evaluation test. The treatment had a significant effect on moisture content, ash content, protein content, crude fiber content, hedonic color, texture, taste, overall acceptance, and color and taste scoring. The P4 treatment, namely the ratio of 60% instant oats and 40% banana mas, produced gluten-free pancakes with the best characteristics with the criteria of water content of 48.28%, ash content of 1.94%, protein content 7.55%, crude fiber content 3.19%, the color is slightly brown and liked, the aroma liked, the taste is slightly banana and liked, the texture is liked, and the overall reception is liked.
Evaluasi Profil Sensori Produk Kopi Instan Starbucks VIA Ready Brew Unflavored Menggunakan Metode CATA (Check-All-That-Apply) Reza Ardiansyah Saputra; I Desak Putu Kartika Pratiwi; Ni Luh Ari Yusasrini
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 3 (2023): Jurnal ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2023.v12.i03.p02

Abstract

Coffee has a distinctive aroma and taste, and it is usually served in the form of drinks. This study aimed to determine the sensory profile of Starbucks instant coffee VIA ready brew unflavored based on consumer acceptance by CATA (Check All That Apply) method and to identify the consumer preferences maps. There were three variant of Starbucks instant coffee VIA ready brew unflavored as follows: VIA colombia, VIA pike place and VIA italian roast that tested on 34 panelists. Each panelist gave response of CATA acceptance with the attribute that already issued. The data analyzed by XLSTAT 2021 software with sensory data analysis and preference mapping (PREFMAP) features. Sensory profile were interpreted through three analyzes such as Cochran’s Q test, Correspondence Analysis and Principal Coordinate Analysis (PCoA). The ideal instant coffee based on biplot map were the attributes of a bitter taste, smoky aroma, viscosity mouthfeel and bitter aftertaste. The sensory profile evaluation results from the 3 variants of VIA ready brew unflavored were as follows: VIA colombia has the attributes of sour taste, fruity aroma, nutty aroma, watery mouthfeel and sour aftertaste, VIA pike place has the attributes of bitter taste, nutty aroma, viscosity mouthfeel and bitter aftertaste, VIA italian roast has the attributes of bitter taste, smoky aroma, viscosity mouthfeel and bitter aftertaste. The result of preference mapping showed that VIA italian roast had the ideal sensory profile with the highest level of preference.
Pengaruh Perbandingan Tepung Pisang (Musa paradisiaca L.) dan Tepung Kacang Merah (Phaseolus vulgaris L.) Terhadap Karakteristik Brownies Kukus Tri Ayu Malissa; I Gusti Ayu Ekawati; Ni Luh Ari Yusasrini
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 3 (2023): Jurnal ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2023.v12.i03.p21

Abstract

This research was to determine the effect comparison of banana flour and red bean flour on the charateristics of steam brownies and to determine the best ratio of banana flour and red bean flour to produce steam brownies with the best characteristics. The experimental design used in this study was a Completely Randomized Design (CRD) with the comparison treatment of banana flour and red bean flour which consists of 6 levels ratio: 100%:0%, 96%:4%, 92%:8%, 88%:12%, 84%:16%, and 80%:20%. The treatment was repeated 3 times to obtain 18 experimental units. The data obtained were then analyzed by the Analysis of Variance (ANOVA) and if the treatment had a significant effect on the observed parameter, it would be continued with the Duncan’s Multiple Range Test (DMRT). The results showed that the comparison of banana flour and red bean flour had a significant effect on water content, ash content, protein content, fat content, carbohydrate content, crude fiber content, hedonic test on color, aroma, texture, taste, and overall acceptance and scoring test such as texture and taste. The comparison of 84% banana flour and 16% red bean flour had the best characteristic of steam brownies with the criteria of water content 34.72%, ash content 2.90%, fat content 34.21%, protein content 8.40%, carbohydrate content 19.83%, crude fiber content 5.96%, color was liked, aroma was liked, soft texture was liked, banana taste was liked, and overall acceptance was liked.
Co-Authors . Wardiah A.A.G.N Anom Jambe A.A.G.N.A. Jambe AAGN Anom Jambe AAGNA. Jambe Agnes Citra Yolanda Simamora Agus Selamet Duniaji Ahmad Fauzi Aini Amalia Alfida Alfida Ali Sarong Anak Agung Gede Ngurah Anom Jambe Anak Agung Istri Sri Wiadnyani Anak Agung Istri Sri Wiadnyani Ariani Nisfin Kholifah Ariani Nisfin Kholifah Arif Usman Ariza Farizca Astria Kezia br Sinuhaji Audrey Sophia Rachma Putri Bellariesty Kartika Dewi Brury Apriadi Husaini Clara Sania Krisanta Clara Vita Marlina Kristina Daffaul Haqqi Dikky Chandra Dinda Riska Andini Dwi Ilma Daroyani Era Madona Ermi Tety Eva Wardah FANDY NOVRIAN Fika Amaliyah Franscixkus Jamadin Saragih S. Fredinan Yulianda G. Oka Warmana, G. Oka Gusti Ayu Kadek Diah Puspawati Hamidatul Nesya Hasbi Rohiqi Hersyah, Mohammad Hafiz Heru Heru Hesti Pratiwi I Dewa Gde Mayun Permana I Gede Cahyadi Putra I Gusti Ayu Ekawati I Gusti Ayu Kadek Diah Puspawati I Gusti Ketut Ariawan I Gusti Ngurah Arry Putra I Ketut Suter I Made Sugitha I Nengah Kencana Putra I Nyoman Agus Suarya Putra I Wayan Aditya I Wayan Rai Widarta I Wayan Widnyana I.K. Suter Ida Ayu Putu Jasmine Chandra Dewi Ikrima Rahmasari Ita . Joe Pratama Kadek Cintyadewi Permana Kanza Alfira Karina Dinda Putri KOMANG AYU NOCIANITRI Komang Ayu Sri Dewi Kusumaning Ayu, Made Ardha Levana Levana Luh Putu Trisna Darmayanti M. D. Asiah M. Marthoenis M. Saripuddin Made Aditya Dharma Maya Anita Putri Maya Anita Putri Melania Veronika Samosir Melati Gemasih Muhammad irmansyah Muhammad Wahdeni Pramana Mulyadi Mulyadi Munifah Abdat Nada Ulfa Naomi Felicia Nazimah Nazimah Nera Prabawati Ni Kadek Ayu Puspitayanti Ni Luh Putu Desy Melinia Sari Ni Made Dewi Wahyuni, Ni Made Dewi Ni Made Yusa Ni Wayan Trisna Dewi Ni Wayan Wisaniyasa Nor Norisanti Novelita Olivea Herman Nurdin Amin P Purwanto Pande Made Agus S. Diputra Paramitha, Dewa Ayu Ika Purba, Melini Pazyanita Puti Fauziyyah Putri Anggun Lestari Putu Ari Sandhi Wipradnyadewi Putu Ayu Gaudiya Waisnawi Putu Ayu Nadyasari Putri Hidayat Putu Eka Ditya Mahendra Putu Liana Dewi Putu Priyanka Saraswati Putu Sri Astuti Putu Timur Ina Putu Wirya Darsana Qurotul Ilma Yaske E. RAHMI AGINTA ULFAH Rahmi Izzati Ramadania Ramadania Respi Saputri Reza Ardiansyah Saputra Ridho Khairul Imam Rizky Ahadi Roni, Faishol Rosnina nina A.G Said Usman Samsinar Samsinar Sanjiwani, Ni Made Suksma Santoso Santoso Saputra, Irwan Sayi Hatiningsih Secretly Galih Aditya Siti Amaroh Siti Amaroh Siti Mudrikatuz Zahro Siti Nur Hikmah Surya Prangga T. Darmayanti Teddy Anderson Tirza Lewi Gunadi Tito Azhari Saputro Tri Ayu Malissa Utafiyani . Vanesha Kinayomi Wardani, Tatiana Siska Wibawa, Agung Ari Candra Winda Kustiawan Yohanna Mei Sarah Purba