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All Journal METAMORFOSA Journal of Biological Sciences 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 AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) SEAS (Sustainable Environment Agricultural Science) Jurnal Pengabdian Masyarakat Bestari (JPMB) Asian Journal of Community Services (AJCS) Community Services Journal (CSJ) International Journal of Scientific Multidisciplinary Research (IJSMR)
A.A. Made Semariyani
Program Studi Ilmu Dan Teknologi Pangan, Fakultas Pertanian, Universitas Warmadewa, Denpasar
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Mechanical Engineering Social Sciences Other

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Isolasi Bakteri Dari Rumput Laut Eucheuma spinosum dan Skrining Aktivitas Antibakteri Terhadap Beberapa Bakteri Gram Positif dan Negatif I Gusti Agung Ayu Sucitra Ekaryani; Anak Agung Gede Indraningrat; Ni Made Ayu Suardani Singapurwa; I Wayan Sudiarta; Anak Agung Made Semariyani; I Putu Candra
Metamorfosa: Journal of Biological Sciences Vol 10 No 1 (2023)
Publisher : Prodi Magister Ilmu Biologi, Fakultas MIPA, Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/metamorfosa.2023.v10.i01.p01

Abstract

Rumput laut merupakan salah satu biota laut yang berinteraksi kuat dengan mikroorganisme khususnya dengan kelompok bakteri. Bakteri yang berasosiasi dengan rumput laut dapat memproduksi metabolit sekunder untuk mendukung pertumbuhan dan melindungi inangnya. Penelitian ini bertujuan untuk mengisolasi bakteri yang berasosiasi dengan rumput laut Eucheuma spinosum dan menskrining aktivitas antibakteri dari isolat bakteri yang diperoleh. Hasil isolasi bakteri dari E. spinosum diperoleh 32 isolat dengan sebaran 14 isolat dari media umum dan 18 isolat dari media khusus. Pengamatan morfologi dari 32 isolat menunjukkan bahwa tujuh isolat bakteri tergolong Gram positif dan 25 isolat bakteri Gram negatif. Sedangkan 25 isolat menunjukkan katalase positif dan tujuh isolat katalase negatif. Hasil pre-skrining antibakteri terhadap bakteri Gram positif (Staphylococcus aureus atcc 25923 dan Streptococcus mutans fncc 0405) dan bakteri Gram negatif (Escherichia coli atcc 25922 dan Klebsiella pneumoniae atcc 700603) menunjukkan 22 isolat memiliki aktivitas antibakteri. Isolat PCAR1 dan SMPR9 menunjukkan aktivitas antibakteri tertinggi terhadap Streptococcus mutans berturut-turut sebesar 9,21 mm dan 7,89 mm. Hasil penelitian ini secara umum memberikan gambaran potensi isolat yang berasosiasi dengan E. spinosum sebagai penghasil senyawa antibakteri.
Program Kemitraan Masyarakat “Olahan Jagung Manis” I Wayan Sudiarta; A.A. Made Semariyani; N.M.A. Suardani, S
Community Service Journal (CSJ) Vol. 1 No. 1 (2018)
Publisher : Lembaga Pengabdian Kepada Masyarakat, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (305.484 KB)

Abstract

Tujuan dari penelitian ini adalah untuk memberikan teknologi pengelolaan hasil pertanian di Kelurahan Sumerta yaitu jagung manis menjadi produk olahan jagung manis seperti susu jagung manis, puding jagung manis, dodol jagung manis dan mie jagung manis dan juga untuk memberikan pengetahuan mengenai kewirausahaan, managemen usaha, sanitasi dan higiene proses produksi, pengemasan, dan pemasaran, sehingga peserta pelatihan mampu mengelola usaha yang dibuat dengan baik. Metode yang digunakan dalam penelitian ini adalah metoda wawancara, tatap muka, penyuluhan dan praktek secara langsung. Kegiatan dilakukan bertahap yaitu: pertama, diadakan penyuluhan mengenai teknologi tepat guna pengolahan produk jagung manis, proses produksi serta sanitasi dan higiene pengolahan, penyuluhan kewirausahaan, managemen usaha dan pemasaran. Kedua, dilakukan pelatihan/ praktek langsung mengenai pembuatan empat produk olahan tersebut, dilakukan beberapa kali evaluasi sampai peserta pelatihan benar-benar menguasai teknologi tersebut dan peserta pelatihan mampu untuk membuat produk secara mandiri. Ketiga, difasilitasi untuk mendapatkan ijin P- IRT dari produk yang diproduksi dari Dinas Kesehatan Kota Denpasar sehingga jangkauan pemasaran produk bisa lebih luas dan dijamin keamanannya. Keempat, dilakukan monitoring dan memotivasi kelompok dan anggota kelompok yang baru mulai merintis usaha pengolahan pangan yang berbasis jagung manis. Hasil penelitian ini menunjukkan bahwa 1) peserta pelatihan telah mengikuti pelatihan dengan semangat dan disiplin terlihat dari daftar kehadirannya; 2) pelatihan untuk pembuatan produk berupa susu jagung manis, pudding jagung manis, dodol dan mie jagung manis dapat dilaksanakan dengan baik dan peserta pelatihan mampu membuat produk tersebut dengan baik. Kesimpulannya, kegiatan dalam pengelolaan jagung manis ini berhasil dilakukan.
Pengemasan dan Strategi Pemasaran Produk Pangan di Desa Sulangai A.A. Made Semariyani; I Wayan Sudiarta; I Nyoman Rudianta; I Putu Candra; I Gede Pasek Mangku; Luh Suriati; Ni Made Ayu Suardani Singapurwa
Community Service Journal (CSJ) Vol. 2 No. 1 (2019)
Publisher : Lembaga Pengabdian Kepada Masyarakat, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (918.415 KB)

Abstract

Kegiatan PKM Pengemasan dan Strategi Pemasaran Produk Pangan dilaksanakan di Desa Sulangai, Kecamatan Petang, Kabupaten Badung. Pelatihan diberikan pada Ibu-ibu PKK Desa Sulangai. Tujuan yang ingin dicapai yaitu untuk memberikan teknologi pengemasan dan strategi pemasaran produk pangan yang telah diproduksi oleh ibu-ibu PKK desa Sulangai (jamu kunyit, jamu sirih, Virgin Coconut Oil (VCO), manisan tomat, minyak tandusan, jajanan tradisional dan lain-lain). Pada saat pelatihan diberikan pengetahuan mengenai kewirausahaan, managemen usaha, sanitasi dan higiene proses produksi, pengemasan, dan pemasaran, sehingga peserta pelatihan mampu mengelola usaha yang dibuat dengan baik. Metode yang dilakukan dalam pelaksanaan pelatihan ini adalah dengan metoda wawancara, tatap muka, penyuluhan dan praktek secara langsung. Kegiatan dilakukan bertahap yaitu: Pertama, diadakan penyuluhan mengenai teknologi pengemasan produk pangan, dan penyuluhan Kewirausahaan, managemen usaha dan pemasaran. Kedua, dilakukan pelatihan/ praktek langsung mengemas hasil olahan pangan khususnya VCO, dilakukan beberapa kali evaluasi sampai peserta pelatihan benar-benar menguasai teknologi tersebut dan peserta pelatihan mampu untuk mengemas produk dan memasarkan produk secara mandiri. Hasil dari kegiatan ini adalah 1) Peserta pelatihan telah mengikuti pelatihan dengan semangat dan disiplin terlihat dari daftar kehadirannya. 2) Pelatihan untuk pengemasan dan pemasaran produk pangan dapat dilaksanakan dengan baik dan peserta pelatihan mampu mengemas dan memasarkan produk tersebut dengan baik. 3) Target luaran dari kegiatan PKM Pelatihan Pengemasan dan pemasaran produk pangan ini telah diberikan kepada peserta didik.
PROFIL PROTEIN IKAN LEMURU DENGAN PENGERINGAN OVEN, PENGERING MATAHARI DAN SINAR MATAHARI BERBASIS SDS PAGE Ni Made Ayu Suardani Singapurwa; I Putu Candra; A.A. Made Semariyani
Jurnal Teknologi Hasil Pertanian Vol 15, No 2 (2022): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (606.238 KB) | DOI: 10.20961/jthp.v15i2.53612

Abstract

Lemuru fish (Sardinella lemuru) contains high nutritional value and is very important for humans as well as affordable source of protein. Lemuru fish are very perishable and seasonally produced, so it needs to be preserved. The people of Jembrana Regency, Bali, preserve it into spiced dried fish called Pedetan. The aim of this study was to determine the protein profile of unseasoned and seasoned lemuru fish which were dried in an oven, artificial dryer and sun drying. The research method used is the Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis (SDS-PAGE) method to determine the molecular weight (BM), to see the damage to the protein in the sample. The results of analysis of the protein profile of lemuru meat based on its molecular weight using SDS-PAGE showed that the molecular weight of the separated protein bands varied from 31 to 524 kDa. Based on the results of protein profile analysis, sun drying can cause protein denaturation which is characterized by a decrease in the number of protein bands. Drying with an artificial drying device can reduce damage, because the protein bands can still be maintained, and drying with an oven causes protein damage that is not as big as drying with the sun drying method. While the addition of seasoning for fresh lemuru does not cause protein damage, it can be seen from the number of protein bands that do not change.
STRATEGIES FOR DEVELOPING COMPETENT YOUTHS IN INTEGRATED AGRICULTURE THROUGH LOCAL WISDOM Ni Made Ayu Suardani Singapurwa; I Made Kawan; Luh Suariani; Ni Made Darmadi; Ni Made Yudiastari; A.A. Made Semariyani; I Gusti Made Arjana; Ketut Agung Sudewa; I Nyoman Rudianta; Yan Tonga; Ni Putu Anom Sulistiawati
International Journal of Research in Community Services Vol 4, No 2 (2023)
Publisher : Research Collaboration Community (RCC)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46336/ijrcs.v4i2.405

Abstract

Integrated agricultural system is a management system (business) that combines agricultural components, such as plants, animals and fish in a unified whole. In addition to meeting the criteria for sustainable agricultural development, this system has a significant positive impact because it is organically based and developed/directed based on local potential (local resources). Warmadewa University offered a solution to the concept of integrated agricultural conservation starting from livestock and fisheries activities to post-harvest processing and encourage an entrepreneurial spirit in the younger generation. The engineering provided was an efficient technology resulting from research from professional agricultural experts that has been published in various journals. Among them are the development of organic cultivation and diversification using the SNT (System Nutrient Tank) method for exclusive vegetables, super local breed chicken farming in accordance with national poultry standards, fisheries with the concept of aquaponics (hydroponic system and poly culture system) and post-harvest processing of agricultural, livestock and fishery products, with the concept of food processing supporting local wisdom, all of which were integrated and with the concept of zero waste. The method used in this activity were delivering material, training, practice and mentoring to young people who are members of the partner, DUDI Tamiang Bali Mandiri Foundation in the Agro Learning Center (ALC) group. These youth were given integrated agricultural knowledge as well as fisheries and animal husbandry and the processing of agricultural products with the concept of "zero waste" based on Tri Hita Karana (Balinese local wisdom). There were 5 activities in this program. The output of Unwar's Matching Fund activities with the Industrial World was a young generation who are competent and have competency certificates from the Professional Certification Institute through the National Professional Certification Agency (BNSP) for 8 people, and integrated agricultural training certificates for 25 people, so they are ready to be independent or work competent in agriculture. Other outputs were Activity Books and Standard Operation Procedure Books, IPRs, Modules, Product Launches, News in the Bali Post Newspaper, Product Exhibitions, Video activities, each targeted at one achievement target.
Innovative Products Processed from Coconut and Nuts Sari Nadhi Business Learning Group in Carangsari Village Badung I Wayan Sudiarta; A.A. Made Semariyani; Ni Made Ayu Suardani Singapurwa; Ni Made Darmadi
Asian Journal of Community Services Vol. 2 No. 10 (2023): October 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ajcs.v2i10.6509

Abstract

Regional Featured Product Development Program activities in Carangsari Village, Petang, Badung, and Bali were carried out at the Sari Nadhi Business Study Group. Coconuts into coconut oil have been produced and marketed by partners, but this has not been implemented. intensive, and partners want to have new superior products by processing local agricultural products, especially coconuts and nuts, to support the Carangsari Tourism Village. Partners do not know the field of business management, so they experience problems managing production and marketing. The solutions taken to overcome the problems faced by partners are: providing appropriate technology in the processing of coconut and nut-based products; storage and packaging; marketing; and business management; and assisting with processing equipment and business capital. The output target that has been achieved is Appropriate Technology for Processing Coconuts and Nuts.
Analysis of Phytochemical Compounds and Antioxidant Activity From Non-Polar to Polar Solvent Extracts In Several Types of “Basa Genep” Constituent Spices Singapurwa, Ni Made Ayu Suardani; Candra, I Putu; Semariyani, A.A. Made
Indonesian Food Science and Technology Journal Vol. 7 No. 2 (2024): Volume 7. Number 2, July 2024 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v7i2.31584

Abstract

"Basa genep" is the main spice Balinese people use to process traditional cuisine. This study examines phytochemical compounds and antioxidant activity in extracts of several “Basa genep” constituent spices extracted with solvents with different polarity levels. The design used is a completely random design of 1 factor consisting of 6 treatments: ethyl acetate solvent, hexane, acetone, dichloromethane, ethanol, and methanol. Based on the results of the study, it was found that the constituent spices of "Basa genep", namely ginger, kaemfiera, galangal, turmeric, bird’s eye chilli, red chilli, onion, and garlic extracted with solvents with different levels of polarity contain phytochemical compounds. The treatment of different types of solvents has a significant effect on the extract's phytochemical levels and antioxidant activity. The highest antioxidant activity is obtained in polar solvents, dichloromethane, acetone, and methanol. In ginger, kaemfiera, Turmeric, and garlic extracts, the highest IC50 values were obtained in dichloromethane solvent types with IC50 values of 25,027 ppm (powerful antioxidants), 93,643 ppm (potent antioxidants), 24,467 ppm (powerful antioxidants), and 288,437 ppm (fragile antioxidants). In Galangal, the highest IC50 (Inhibition Concentration 50%) value was obtained in acetone extract with an IC50 value of 82.863 ppm (potent antioxidant). In bird’s eye chilli and red chilli, the highest IC50 value was obtained in methanol extract with IC50 values of 108,088 ppm (medium antioxidant) and 274,427 ppm (very weak antioxidant), respectively.
KARAKTERISTIK FISIKO KIMIA EDIBLE FILM PULP KOPI DENGAN PENAMBAHAN KITOSAN Wati, Gek Ayu Sagita Widya Tresna; Suriati, Luh; Semariyani, Anak Agung Made
Cannarium Vol 21, No 2 (2023)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/cannarium.v21i2.6974

Abstract

Edible film merupakan lapisan tipis dari bahan yang dapat dimakan, mampu meningkatkan mutu makanan, yang kualitasnya ditentukan oleh bahan penyusunnya. Edible film berbahan dasar polisakarida sering digunakan untuk melapisi bahan pangan karena mampu bertindak sebagai membran permeabel yang selektif dalam pertukaran gas karbondioksida dan oksigen. Salah satu bahan polisakarida dalam pembuatan edible film ialah pulp kopi. Pulp kopi terdiri dari bagian kulit terluar (exocarp) dan bagian daging buah (mesocarp).Tujuan dari penelitian ini adalah untuk mengetahui pengaruh konsentrasi kitosan dan volume pencetakan terhadap karakteristik fisikokimia edible film pulp kopi serta mengetahui konsentrasi kitosan dan volume pencetakan untuk menghasilkan edible film pulp kopi dengan karakteristik fisikokimia terbaik. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan dua faktor perlakuan yaitu konsentrasi kitosan 1,0%, 1,5% dan 2,0% dan volume pencetakan 20 ml, 30 ml dan 40 ml. Dari hasil penelitian diperoleh bahwa konsentrasi kitosan dan volume pencetakan berpengaruh terhadap karakteristik fisikokimia edible film pulp kopi. Edible film pulp kopi dengan penambahan kitosan 1,5% dan volume pencetakan 20 ml menghasilkan edible film pulp kopi dengan karakteristik fisikokimia terbaik dengan karakterisik kadar air 0,56%, derajat keasaman (pH) 5,0, warna (ΔE) 26,01, transparansi 70,59, ketebalan 0,06 mm, dan kelarutan yang baik.
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.
Co-Authors AA Mayun Wirajaya Aditya, Ketut Tegar Agata Viani Aida Firdaus Muhamad Nurul Azmi Amtiran, Melki Yohanes Amtiran, Melki Yohanes Anak Agung Gede Indraningrat Anak Agung Ngurah Mayun Wirajaya Arandini, Putu Chiana Adi Arisudana, I Gede ayu suardani Ayu Suardani Singapurwa, Ni Made Ayu Suardani Singapurwa, Ni Made Azmi, Aida Firdaus Muhamad Nurul Bira, Ela Tara Wini Chindrawato, A.A. Sagung Manik 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 I Gede Arisudana I Gede Pasek Mangku I Gede Wenda Wikan Adi I Gusti Agung Ayu Sucitra Ekaryani I Gusti Bagus Udayana I Gusti Made Arjana I Gusti Ngurah Agung Pawana I Komang Jiwa Antara I Made Kawan I Made Kawan I Made Kawan, I Made I Nyoman Rudianta I Nyoman Rudianta I Nyoman Rudianta I Nyoman Rudianta I Nyoman Rudianta I Putu Candra I Putu Candra I Putu Candra I Putu Candra I Putu Candra I Putu Candra, I Putu I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Sweca Yasa Ida Bagus Komang Mahardika Ina, Maria Berkat Ina, Maria Berkat Janurianti, Ni Made Defy Janurianti, Ni Made Defy Kant, Mariam Lupita Kant, Mariam Lupita Ketut Agung Sudewa Laksmi, A.A. Ayu Kanaka Mutiara Luh Kartini Luh Suariani Luh Suariani Luh Suariani Luh Suriati M. Aditya Prayoga Made Sri Yuliartini Made Yuliartini 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.A. Suardani, S Ni Luh Putu Putri Setianingsih Ni Luh Putu Putri Setianingsih Ni Luh Putu Putri, Setianingsih Ni Made Ayu Suardani Ni Made Ayu Suardani Singapurwa Ni Made Ayu Suardani Singapurwa Ni Made Darmadi Ni Made Darmadi Ni Made Darmadi Ni Made Darmadi Ni Made Yudiastari Ni Putu Anom Sulistiawati Ni Putu Chiana Adi Arandini Ni Wayan Yulia Andriani Nyoman Rudianta Putri, , Ni Kadek Sintya Pradnyani Putri, , Putu Nanda Icaka putu candra Putu Chiana Adi Arandini Raseetha Vani Siva Manikam Rudianta, I Nyoman Saloko, Sartijo Sang Ayu Made Agung Prasetiawati Djelantik Satrijo Saloko SATRIYAS ILYAS Setianingsih, Ni Luh Putu Putri Sinta Purnamasari, Sinta Suardani, S, N.M.A. Subin, Maria Reinaldis Jebaut Sudiarta, Wayan Susilawati, Ni Wayan Tiba, Andika Umbu Viani, Agata Wati, Gek Ayu Sagita Widya Tresna Wibawa, Putu Rizky Ari Yasa Wirajaya, AA Mayun Yan Tonga Yasa, I Wayan Sweca Yohanes Lewa Yohanes Parlindungan Situmeang Yonatan Umbu Pingge Yuhendra AP