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All Journal Cannarium (Jurnal Ilmu-ilmu Pertanian) UNEJ e-Proceeding Indonesian Food Science and TechnologyJournal Jurnal Pengabdian Magister Pendidikan IPA Gema Agro Jurnal Teknologi Hasil Pertanian International Journal of Research in Community Services Unram Journal of Community Service (UJCS) AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) SEAS (Sustainable Environment Agricultural Science) Formosa Journal of Science and Technology (FJST) Jurnal Pengabdian Masyarakat Bestari (JPMB) Formosa Journal of Applied Sciences (FJAS) Warmadewa Minesterium Medical Journal Asian Journal of Community Services (AJCS) Community Services Journal (CSJ) International Journal of Scientific Multidisciplinary Research (IJSMR)
A.A. Made Semariyani
Universitas Warmadewa
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Library & Information Science Mechanical Engineering Medicine & Pharmacology Social Sciences Other

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Development of Local Banana-Based Wine Products Reviewed in Terms of Sugar Content and Dilution Sudiarta, I Wayan; Ni Luh Putu Putri, Setianingsih; Semariyani, A.A. Made; Dewi, Ni Made Putri Pradnya Paramita; Putri, , Putu Nanda Icaka
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 1 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i1.642

Abstract

Banana wine has high nutritional content and relatively high antioxidant levels. Thisstudy aims to test and analyze sugar concentration and the effect of optimal dilution toobtain banana wine with good characteristics and by SNI standards. The method used toachieve the objectives is the sugar content in the fermentation media and the amount offermentation media dilution. In this study, several sugar levels were tested (10%, 15%,20%, and 25%) and diluted fermentation media (1:3, 1:4, and 1:5). The data obtainedwere then analyzed using one-way ANOVA. Based on the results of objectiveobservations of the banana wine produced, treatment with 20% sugar content producedthe best banana wine with the characteristics of total sugar 10.66%, alcohol content8.03%, total acid 0.26%, acidity level (pH) 2.37, and total microbes 1.4 x 101 CFU/g,with the highest panelist assessment and typical odor and taste. Subjective researchresults with organoleptic tests showed that the treatment of sugar content and dilutionamount did not change the color and aroma of banana wine. The highest wine tasteassessment was obtained in treating 20% sugar at a dilution of 1:4, which was 5.67(somewhat like it). The highest overall wine acceptance assessment was obtained in thetreatment of 20% sugar at a dilution of 1:4, which was 5.73 (somewhat like it). Themethanol content test results were <0.0036% so in making banana wine from localbananas, it is recommended to use 20% sugar with a dilution of 1:4 fermentation media.Contribution to Sustainable Development Goals (SDGs):SDG 2 – Zero HungerSDG 3 – Good Health and Well-being|SDG 8 – Decent Work and Economic GrowthSDG 9 – Industry, Innovation and InfrastructureSDG 12 – Responsible Consumption and Production
Revitalisasi Peran Kelompok Wanita Tani Jempiring dalam Pelestarian Kuliner Upakara melalui Pembuatan Jajan Tradisional Uli dan Begina di Desa Bresela : Empowering the Jempiring Women Farmers’ Collective in the Custodianship of Upakara Culinary Heritage through the Time-Honoured Craft of Uli and Begina in Bresela Village AP, Yuhendra; I Wayan Sweca Yasa; A.A. Made Semariyani; Luh Suriati; Ni Made Ayu Suardani; I Gede Pasek Mangku; Ni Luh Putu Putri Setianingsih; I Wayan Sudiarta; M. Aditya Prayoga; Muhammad Zahran Rasyid Sulaeman
Jurnal Pengabdian Magister Pendidikan IPA Vol 8 No 3 (2025): Juli-September 2025
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v8i3.12523

Abstract

This public beneficence program was designed to preserve traditional Balinese culinary heritage while simultaneously empowering rural women economically. The main target of this initiative was the Jempiring Women Farmer Group (KWT) in Bresela Village, Payangan District, Gianyar Regency, Bali. The focus of the program was to train participants in the production of two traditional ceremonial snacks, jajan uli and jajan begina, which are essential offerings in Balinese religious rituals. These traditional snacks carry deep symbolic meaning and are still widely used in local ceremonies. The training took place on June 15, 2025, and applied a participatory approach that combined knowledge sharing, hands-on practice, and product evaluation. As a result, the participants improved their skills in selecting quality ingredients, applying hygienic food processing methods, and maintaining the traditional form and symbolism of the snacks. Beyond enhancing technical abilities, the program also opened up entrepreneurial opportunities by integrating traditional cultural practices with home-based economic development. This activity successfully fostered local knowledge, cultural sustainability, and the economic empowerment of women in the rural community.
Empowerment of the “Sinar Bahagia” Cocoa Farmers Group in Bebidas Village, Wanasaba District, East Lombok Regency Through Diversification of Cocoa Bean Processing Semariyani, A.A. Made; Setianingsih, Ni Luh Putu Putri; Yasa, I Wayan Sweca; Saloko, Sartijo; Singapurwa, Ni Made Ayu Suardani; Suriati, Luh; Sudiarta, Wayan; Mangku, I Gede Pasek; Wibawa, Putu Rizky Ari Yasa
Jurnal Pengabdian Masyarakat Bestari Vol. 3 No. 11 (2024): November 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/jpmb.v3i11.11173

Abstract

Bebidas Village is one of the villages in Wanasaba District, East Lombok Regency, which has relatively potential to be developed into a cocoa production center. There are two main obstacles faced by farmers, namely the lack of knowledge, attitudes, and skills of cocoa farmers towards cocoa farming management and cocoa bean processing technology into various commercial products and the absence of a standard procedure to produce quality dry cocoa beans. This community service activity aims to assist in processing cocoa plant products into various cocoa products with economic value to increase the income of cocoa farmers in Bebidas Village, Wanasaba District, East Lombok Regency. This activity can increase the productivity of cocoa plants and increase the types of processed cocoa plant products with commercial value.
The Application of HACCP (Hazard Analysis Critical Control Point) in Croissant Production Process in CV. P-RS – Bali Singapurwa, Ni Made Ayu Suardani; Semariyani, A.A. Made; Candra, I Putu; Rudianta, I Nyoman; Arandini, Putu Chiana Adi
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 6 No. 2 (2022)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v6i2.94

Abstract

CV. P-RS is a company engaged in the production of pastry, bakery, and also pastry & bakery one of Croissant, ingredients provider. Croissant is a type of pastry (laminated roll-in fat), more precisely folded pastry covered with fat (korsvet) or butter with the addition of yeast in the dough. Most of its products are distributed to hotels, restaurants, cafes, catering and retail throughout the island of Bali. Therefore, the quality of all their products is guaranteed. The implementation of an Integrated Quality Management program based on the concept of HACCP (Hazard Analysis Critical Control Point) must be applied in the entire series of handling and processing processes. The implementation of the HACCP food safety management system in CV. P-RS has been running in accordance with SNI 01-4852-1998 regarding the hazard analysis system and critical point control (HACCP) as well as guidelines for its application. The things that underlie the need for the implementation of a food safety management system in CV. P-RS is a trend in consuming safe products accompanied by meeting the needs of consumers who want safe products. Critical Control Point (CCP) of the croissant production process includes weighing of raw materials and supporting materials, metal detecting, and oven.
Strategies for Improving Traditional Food Safety “Urutan” Chicken through the Implementation of GMP and SSOP Semariyani, A.A. Made
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 6 No. 2 (2022)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v6i2.101

Abstract

In the traditional “Urutan” chicken production process, the type and quality of raw materials and additional materials vary widely. In addition, other factors such as environmental conditions are difficult to control, and also the uncertain endpoint of the process involved, thus the application of basic feasibility needs to be done to improve the quality of the product. In this study, a model for the application of GMP (Good Manufacturing Practice) and (Sanitation Standard Operating Procedures) was developed for the production of 'Urutan' chicken. Analysis of the chemical, microbiological and organoleptic components was carried out based on the quality and food safety of meat sausage (SNI 3820-1-2015). According to analysis results, it was revealed that the implementation of GMP and SSOP was poorly implemented. This was proven from the results of the analysis of the product from producers number 6 and 8 that did not meet the requirements of Total Plate Count (TPC) meat sausage (SNI 3820-1-2015) because it exceeded the requirements of 1 x 105 which from the test results obtained 2.5 x 106 colonies/ g and 5.5 x 106 colonies/g. That indicated that sanitation and hygiene were inadequate. Meanwhile, the organoleptic assessment of color resulted (slightly like - very like), texture (rather dislike - extremely like), aroma (rather dislike - like), taste (neutral – extremely like), and overall acceptance (neutral to very like).
Empowering Dapur Ayuna Women's Group by implementing Good Manufacturing Practice (GMP) and Standard Sanitation Operational Procedure (SSOP) in Central Banjar, Buduk Village, Mengwi District, Badung Regency, Bali Semariyani, A.A.Made; Ni Made Ayu Suardani Singapurwa; Luh Suariani
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 6 No. 3 (2022)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v6i3.131

Abstract

In Bali, there are a variety of processed traditional foods that are still very popular with locals and even domestic and foreign tourists. In empowering rural communities, namely by increasing knowledge, attitudes, skills, behaviors, programs, or activities, assistance is needed following the needs of the community, in developing micro, small and medium enterprises. This PKM (community service) activity is carried out in support of the Strategic Plan's priorities, namely strengthening the quality and relevance of higher education, which will be carried out at the Dapur Ayuna Women's Group in Banjar Tengah, Buduk Village, Mengwi District, Badung Regency, Bali. This group is a productive group that has activities to process traditional processed food from meat and poultry. Traditional Processed Food Products have been produced and marketed by partners, but they have not been intensive, and partners want to increase their quantity and quality. Partners do not know the field of processing and entrepreneurship, so they experience obstacles in the management of production and marketing. The group asked to be given training and assistance on processed food products. Traditional processed food products are one of the foods that must be preserved and maintained in each region to maintain local wisdom. The Ayuna Kitchen Women's Group can produce a good implementation of good food processing methods (GMP) and Standard Sanitation Operational Procedure (SSOP) to produce products with quality.
Application of Appropriate Technology, Good manufacturing Practice (GMP), Sanitation Standard Operating Procedures (SSOP) in Developing Innovative Regional Superior Products (PPUD) from Processed Coconut Fruit and Nuts Sudiarta, I Wayan; A. A. Made Semariyani; Singapurwa, Ni Made Ayu Suardani; Ni Made Darmadi
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 1 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v7i1.200

Abstract

The Regional Leading Product Development Program in Carangsari Village, Petang District, Badung Regency, Bali was carried out at the Sari Nadhi Business Study Group. Processing of agricultural products, especially coconut into coconut oil, has been produced and marketed by partners, but not intensively, and partners want to have new superior products by processing local agricultural products, especially coconut and nuts to support Carangsari Tourism Village. Partners do not know the field of business management, so they experience obstacles in managing production and marketing. The solutions to solve the problems faced by partners are: Providing Appropriate Technology in processing products made from coconut and nuts; Providing knowledge about good processing methods (GMP), sanitation and processing hygiene (SSOP) storage and packaging, marketing, and business management; and provide assistance with processing equipment and business capital. The output targets that have been achieved are applied technology for processing coconut and nuts; The activity has been published in several online mass media, the turnover of the two partners has increased; Product quality and quantity increased.
Application of Hazard Analysis of Critical Control Point (HACCP) on "Urutan" Chicken Products at Dapur Ayuna Catering Semariyani, A.A.Made; I Wayan Sudiarta; Ni Made Ayu Suardani Singapurwa
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 1 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v7i1.203

Abstract

This Applied Research is expected to be able to identify, analyze and control the hazards that may occur in the food manufacturing process. Hazard Analysis Critical Control Point (HACCP) is a food safety system by analyzing materials, processes, and food products. HACCP analysis can be used as an effort to control the quality of the final product in order to meet the requirements for healthy, safe, and halal food products. Dapur Ayuna Catering is a catering company for the general public that processes traditional Balinese menus, one of which is a sequence of orders made not only made from pork but also made from chicken meat to meet the wishes of consumers who should not or are allergic to pork and casings. The sleeve used is a synthetic casing made from collagen. This company has implemented HACCP in every food production including in the manufacture of chicken orders. This type of research is descriptive with the method of observation of the production process of chicken (Balinese sausage) menus. The application of HACCP in the production process of Urutan menus is to control the temperature and time during the production process to prevent microbial growth in food. Of the ten applications of HACCP according to Indonesian National Standard SNI No. 01-4852-1998 regarding the HACCP system, only one point of application is not in accordance with SNI, namely monitoring. Monitoring activities are not carried out routinely during the empon-empon washing process in the manufacture of 'basa genep' (Bali complete spices) and the storage of the final product has not been carried out in a special freezer because it is still using a refrigerator for households so that it is still one with other product storage. The HACCP system at the Dapur Ayuna Catering for Urutan chicken products for the general public has been implemented properly starting from receiving raw materials, processing, packaging, labeling, and storage (storage freezer). Critical of every CCP that has been set by Dapur Catering Ayuna Buduk Mengwi Badung. It takes handling and prevention of contamination in every stage of the chicken menu processing process with the aim that the food consumed by consumers is safe from contamination.
Increasing the Added Value of Moringa Leaf into Processed Food Products by Family Welfare Movement (PKK) Merta Nadi Banjar Lantagidung, Gianyar, Bali Ni Luh Putu Putri, Setianingsih; Semariyani, A.A. Made; Sudiarta, I Wayan
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 1 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v7i1.211

Abstract

Br. Lantangidung most of the people's livelihood as farmers and silver craftsmen. Some residents grow Moringa plants for their daily food consumption. The processing of food products during the pandemic is growing rapidly, resulting in increasingly diverse and widespread processed products on the market. To empower rural communities through increasing knowledge, attitudes, skills, and behavior, it is necessary to have activities and mentoring programs that are in accordance with the needs of the community. This community service activity was carried out by PKK Merta Nadi Br. Lantangidung, Sukawati District, Bali Province. Moringa leaves are an untapped commodity in Br. Lantangidung is a processed food product. The processing of Moringa leaves into various products such as chips and Moringa leaf noodles have been produced and marketed by PKK, but marketing is still limited around Banjar. PKK women do not yet have adequate entrepreneurial, production management, and marketing skills. The solution to overcome partner problems is to provide the right technology for processing Moringa leaf chips and noodles, equipment assistance, knowledge of product packaging and labeling, and marketing. The implementation of community service activities has been running smoothly. The number of participants who took part in this activity was 10 people. Based on the evaluation results, this group mastered the technology of making chips and Moringa leaf noodles to reach 100%. Further assistance is needed for the group so that the resulting Moringa leaf chips and noodle products are of higher quality, have a longer shelf life, and have a wider marketing
Preservation with Different Smoking Techniques to Extend the Shelf Life of “Urutan” Chicken AA Made Semariyani; Sudiarta, I Wayan; Singapurwa , Ni Made Ayu Suardani; Suariani, Luh
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i3.522

Abstract

“Urutan” chicken is one of the processed meat products processed through the manufacture of meat dough, fat and complete Balinese spices ("Basa Genep"). Extending the shelf life of “urutan” chicken can be done by smoking process either by cold smoking method or hot smoking. Smoke can preserve food ingredients due to the presence of acid, phenolic and carbonyl compounds. The method used in this study is Randomized Block Design (RBD) with a factorial pattern consisting of 2 factors, namely Factor I is Hot Smoking Technique consisting of 3 levels and Factor II is Smoking Time consisting of 4 levels so that 12 treatment combinations are obtained and 2 repetitions are carried out so that 24 experimental units are obtained. The parameters observed include phenol content, water content, ash content, fat content, protein content, Esherichia coli and Salmonella sp. Statistical analysis shows that smoking time has a significant effect (sig <0.05) on the phenol content of “urutan” chicken, but does not have a significant effect (sig> 0.05) on the fat and protein content of “urutan” chicken. The fat content of “urutan” chickens in the smoking duration treatment at a temperature of 100 ° C ranged from 9.798 - 11.870%. The lowest fat content was obtained in 2 hours of smoking, which was 9.798% which was not significantly different from other treatments. The protein content of “urutan” chickens in the smoking treatments of 0.5, 1, 1.5 and 2 hours ranged from 11.788 -12.197%. The smoking duration did not have a significant effect on the protein content of “urutan” chickens, which was probably because the smoking duration of 0.5 -2 hours had not denatured the protein sequence. The phenol content of “urutan” chickens in the smoking treatments of 0.5, 1, 1.5 and 2 hours ranged from 0.206 - 0.312%. The highest phenol content was obtained in 2 hours of smoking at a smoking temperature of 100 ° C, which was 0.312%. The results showed that the longer the smoking, the higher the phenol content of “urutan” chickens. The lowest pH value was obtained in the 100 °C 2-hour smoking treatment of 5.16, which was significantly different from other treatments. The highest water content was obtained in the 100 °C 2-hour temperature treatment of 63.19%, which was significantly different from other treatments
Co-Authors A. A. Ayu Asri Prima Dewi AA Mayun Wirajaya Aditya, Ketut Tegar Agata Viani Agata Viani Aida Firdaus Muhamad Nurul Azmi Aida Firdaus Muhammad Nurul Azmi Amir Hinggiranja Amtiran, Melki Yohanes Amtiran, Melki Yohanes Anak Agung Sagung Manik Chindrawati Arandini, Putu Chiana Adi Arisudana, I Gede Arjana, I Gusti Made Ayu Ningtias Mas Puspitayanti ayu suardani Ayu Suardani Ayu Suardani Singapurwa, Ni Made Azmi, Aida Firdaus Muhamad Nurul Bira, Ela Tara Wini Chelsia Wihelmina Edam Chindrawato, A.A. Sagung Manik Dalima, Yasniana Dalima DellaX’ma Nandari DellaX’ma Nandari DellaX’Ma Nandari DellaX’ma Nandari Dewa Gede Semara Edi Dewa Gede Semara Edi, Dewa Gede Semara Dewi, Ni Made Putri Pradnya Paramita Edam, Chelsia Wihelmina Felipus Muni Fransiscus Fiano Anthony Kerans Gek Ayu Sagita Widya Tresna Wati Grace Yohana Romauli Naibaho Gregoria S. S. Djarkasi Gusti Ngurah Oka Jiwantara Gusti Ngurah Oka Jiwantara I Gede Ari Supastiawan I Gede Arisudana I Gede Pasek Mangku I Gede Wenda Wikan Adi I Gusti Agung Ayu Sucitra Ekaryani I Gusti Bagus Udayana I Gusti Ngurah Agung Pawana I Komang Jiwa Antara I Made Kawan I Made Kawan, I Made I Putu Ajus Raditya Putra I Putu Candra I Putu Candra Suta Adnyana I Putu Candra, I Putu I Wayan Richo Yasa I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Sweca Yasa Ida Kurniawati Ina, Maria Berkat Ina, Maria Berkat Indraningrat, Anak Agung Gede Janurianti, Ni Made Defy Janurianti, Ni Made Defy K Agung Sudewa K. Agus Yogi Indrawan Kant, Mariam Lupita Kant, Mariam Lupita Laksmi, A.A. Ayu Kanaka Mutiara Luh Gde Evayanti Luh Gede Evayanti Luh Kartini Luh Suariani, Luh Luh Suriati M. Aditya Prayoga Made Sri Yuliartini Made Yuliartini Mahardika, Ida Bagus Komang Manikam, Raseetha Vani Siva Maria Berkat Ina Maria Intan Claudia Yatub Mariam Lupita Kant Marthen Kambarak Manujawa Ma’ruf Pambudi Nurwantara Melki Yohanes Amtiran Muhammad Zahran Rasyid Sulaeman Mulia, I Komang Oki Budi N.M. Yudiastari N.M.A. Suardani, S N.M.A. Suardani, S Ni Kadek Karina Saridewi Ni Luh Putu Putri Setianingsih Ni Made Ayu Suardani Ni Made Ayu Suardani Singapurwa Ni Made Darmadi Ni Made Darmadi Ni Made Darmadi Ni Made Putri Pradnya Paramita Dewi Ni Made Putri Pradnya Paramita Dewi Ni Made Rustini, Ni Made Ni Made Yudiastari, Ni Made Ni Putu Anom Sulistiawati, Ni Putu Anom Ni Putu Chiana Adi Arandini Ni Putu Diah Witari, Ni Putu Ni Wayan Diana Ekayani Ni Wayan Nursini Ni Wayan Yulia Andriani Ni Wayan Yulia Andriani Oka Jiwantara Gusti Ngurah Purwaningtyas Kusumaningsih Putri, , Ni Kadek Sintya Pradnyani Putri, , Putu Nanda Icaka Putu Ananda Icaka Putri Putu Chiana Adi Arandini Raseetha Vani Siva Manikam Rudianta, I Nyoman Salensia Haryati Afons Saloko, Sartijo Sang Ayu Made Agung Prasetiawati Djelantik Sang Ayu Made Agung Prasetiawati Djelantik Sang Ayu Made Agung Prasetiawati Djelatik Satrijo Saloko SATRIYAS ILYAS Sinta Purnamasari Sinta Purnamasari, Sinta Sofia Utami Putri Sunarso Suardani, S, N.M.A. Subin, Maria Reinaldis Jebaut Sudiarta, Wayan Sugiana, I Gusti Ngurah Suka Astini, Dewa Ayu Agung Alit Susilawati, Ni Wayan Tiba, Andika Umbu Trisna Sumadewi, Komang Wati, Gek Ayu Sagita Widya Tresna Wibawa, Putu Rizky Ari Yasa Wirajaya, AA Mayun Wirajaya, Anak Agung Ngurah Mayun Yan Tonga Yasa, I Wayan Sweca Yasniana Dalima Dalima Yohanes Lewa Yohanes Parlindungan Situmeang Yonatan Umbu Pingge Yuhendra AP