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I MADE SUPARTHA UTAMA
Program Studi Teknik Pertanian Dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice

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Pengaruh Pelapisan Emulsi Minyak Wijen dan Minyak Sereh terhadap Karakter Fisik dan Kimia Buah Cabai Merah Besar (Capsicum annum L.) selama Penyimpanan Nyoman Yoga Pradana; I Made Supartha Utama; Ni Nyoman Sulastri
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 11 No 1 (2023): April
Publisher : Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JBETA.2023.v11.i01.p20

Abstract

Abstrak Cabai merah besar merupakan salah satu sayuran hortikultura yang mudah rusak setelah dipanen. Kerusakan terjadi akibat proses pascapanen seperti kerusakan fisiologis, mekanis maupun mikrobiologis. Salah satu cara untuk mengurangi kerusakan dan memperpanjang masa simpan buah tersebut adalah menggunakan edible coating. Tujuan dilakukannya penelitian ini adalah untuk mengetahui pengaruh pelapisan emulsi minyak wijen dan minyak sereh terhadap karakteristik fisik dan kimia buah cabai merah besar (Capsicum annum L.) serta untuk memperoleh kombinasi perlakuan minyak wijen dan minyak sereh yang dapat memperlambat kerusakan fisik dan kimia buah cabai merah besar selama penyimpanan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan 2 faktor. Faktor pertama adalah minyak wijen (W) terdiri dari 3 level konsentrasi, yaitu: 0%, 0,5% dan 1% serta faktor kedua adalah minyak sereh (S) yang terdiri dari 3 level konsentrasi: 0%, 0,5% dan 1% dengan 3 kali ulangan sehingga menghasilkan 27unit percobaan. Keragaman data yang diperoleh dari hasil pengamatan dianalisis menggunakan analisis keragaman dan apabila perlakuan berpengaruh terhadap parameter yang diamati maka dilanjutkan dengan Uji Duncan. Hasil penelitian menunjukan bahwa pengaruh pemberian emulsi minyak wijen dan sereh berpengaruh terhadap nilai susut bobot, intensitas kerusakan, kadar vitamin C dan total padatan terlarut buah cabai merah besar selama penyimpanan. Perlakuan kombinasi minyak wijen dan minyak sereh dengan konsentrasi masing-masing 0,5% (W1S1) merupakan perlakuan yang menghasilkan nilai terbaik yaitu nilai susut bobot 50,7%, intensitas kerusakan sebesar 43,33%, kadar vitamin C sebesar 8,9 mg/100g dan total padatan terlarut 3,27 °Brix. Abstract Big red chili pepper is one of the horticultural vegetables susceptible to damage after harvesting. The damage occurs due to postharvest processes such as physiological, mechanical, and microbiological damage. One way to reduce the fruit damage and extend the shelf life of the fruit is to use an edible coating. This study aims to determine the effect of the emulsion coating on the physical and chemical characteristics of large red chili (Capsicum annum L.) and to obtain a combination of sesame oil and citronella oil treatment that could slow the physical and chemical damage of red chilies while in storage. This study used a factorial Complete Randomized Design (CRD) with two factors. The first factor is sesame oil (W) consisting of 3 concentration levels: 0%, 0.5% and 1%. The second factor is citronella oil (S) which consists of 3 concentration levels: 0%, 0.5%, and 1%, with three replications resulting in 27 experimental units. The uniformity of data was analyzed using uniformity analysis; and Duncan's test. The results showed that the effect of sesame and lemongrass oil emulsions affected fruit weight loss, damage intensity, vitamin C levels, and total soluble solids while in storage. The combination treatment of sesame and lemongrass oil with each concentration of 0.5% (W1S1) showed the best results, namely the weight loss value of 50.7%, damage intensity by 43.33%, vitamin C 8.9 mg /100g, and total dissolved solids 3.27 °Brix.
Pengukuran Kinerja Sistem Rantai Pasok Sayuran untuk Memenuhi Permintaan Hotel di Bali Qurratu Zahrah Trinilam; I Wayan Widia; I Made Supartha Utama
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 11 No 2 (2023): IN PRESS
Publisher : Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

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Abstract

Abstrak Permintaan pasokan sayuran yang ditetapkan oleh hotel memiliki standar tertentu berupa tepat kualitas, tepat waktu dan tepat kuantitas, sedangkan sayuran memiliki sifat dasar perishable yang kualitasnya masih bergantung pada iklim dan cuaca sehingga perlu dilakukan pengukuran kinerja sistem rantai pasokan sayuran. Tujuan penelitian ini adalah untuk mengetahui mekanisme kerja dan tingkat pencapaian kinerja sistem rantai pasokan sayuran dalam memenuhi permintaan hotel di Bali. Penelahaan mekanisme kerja menggunakan kerangka analisis Food Supply Chain Network (FSCN) dan pengukuran tingkat pencapaian kinerja mengacu pada model Supply Chain Operations Reference (SCOR). Objek penelitian ini adalah sistem rantai pasokan menggunakan lima jenis komoditi sayuran yang dipilih yaitu kubis, wortel, chaisim, brokoli, dan sawi putih dengan melibatkan petani di Bedugul. Hasil penelitian menunjukkan bahwa tingkat pencapaian kinerja sistem rantai pasok sayuran yang diteliti, yaitu Perfect Order Fulfillment (POF) kelima jenis sayuran memperoleh nilai rata-rata 98,2%, termasuk dalam kategori superior, Standard Fulfillment (SF) memperoleh nilai rata-rata 100%, termasuk dalam kategori superior, Flexibility sayuran memperoleh nilai rata-rata 1,2 hari yang tergolong superior, Order Fulfillment Cycle Time (OFCT) memperoleh nilai rata-rata 0,7 hari yang tergolong superior, Lead Time (LT) memperoleh nilai rata-rata 0,67 hari termasuk dalam golongan superior. Cash to Cash Cycle Time (CTCCT) memperoleh nilai 13,80 hari. Tingkat pencapaian kinerja sistem rantai pasokan sayuran yang diteliti tergolong memiliki kinerja superior atau termasuk dalam katagori sangat baik. Abstract The vegetable demand supply set by the hotel has standards in the form of quality, on-time, and quantity. Meanwhile, vegetable commodities have a perishable nature whose quality still depends on climate and weather. It is necessary to measure the performance of the vegetable supply chain system. This study aimed to determine the working mechanism and the achievement level of supply chain performance to meet the demand for hotels in Bali. The analysis uses the Food Supply Chain Network (FSCN) framework. The measuring achievement level of performance refers to the Supply Chain Operations Reference (SCOR) method. The object of this study involved the farmers in Bedugul. The results showed that the measuring achievement level of vegetable supply chain performance was in the Perfect Order Fulfillment (POF) matrix of vegetables obtained an average value of 98.2%, considered in the superior category. The Standard Fulfillment (SF) matrix had an average score of 100% (considered in the super categories). Vegetable Flexibility Matrix obtained an average value of 1.2 days (considered superior). The Order Fulfillment Cycle Time (OFCT) matrix had an average value of 0.7 days (considered superior). The Lead Time (LT) matrix also obtained an average value of 0.67 days (considered in the superior class). The Cash to Cash Cycle Time Matrix value of 13,80 days. The measuring achievement level of vegetable supply chain performance is in super performance or the best position
Pengaruh Suhu dan Waktu Pengeringan terhadap Karakteristik Fisikokimia Buah Naga Merah (Hylocereus polyrhizus (Weber) Britton & Rose) Kering Novia Santi, Indri; Supartha Utama, I Made; Bintang Madrini, Ida Ayu Gede
Jurnal Hortikultura Indonesia (JHI) Vol. 12 No. 1 (2021): Jurnal Hortikultura Indonesia
Publisher : Indonesian Society for Horticulture / Department of Agronomy and Horticulture

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jhi.12.1.69-80

Abstract

Sebagai salah satu komoditas hortikultura, buah naga merah (Hylocereus polyrhizus (Weber) Britton & Rose) adalah komoditas yang mudah mengalami kerusakan setelah panen. Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan waktu pengeringan terhadap karakteristik fisikokimia buah naga merah kering. Rancangan penelitian yang digunakan adalah rancangan acak lengkap dengan dua faktor perlakuan. Faktor pertama adalah suhu pengeringan terdiri atas tiga taraf, yaitu 40, 50 dan 60 °C dan faktor ke-dua adalah lama waktu pengeringan terdiri dari tiga taraf, yaitu 15 jam, 20 jam dan 25 jam. Setiap perlakuan diulang sebanyak tiga kali. Potongan melintang buah naga merah dengan ketebalan 1 cm dikeringkan dengan oven pada suhu dan lama pengeringan sesuai perlakuan. Hasil penelitian menunjukkan bahwa perlakuan suhu 60 °C dan waktu pengeringan 20 jam menghasilkan buah baga merah kering terbaik berdasarkan nilai perbedaan warna (color difference) antara daging buah segar dan kering, rendemen, kadar air, aktivitas air, padatan terlarut total, asam tertitrasi total, dan vitamin C. Kata kunci: aktivitas air, asam tertitrasi total, color difference, padatan terlarut total
Colour and Quality of Strawberry fruit (Fragaria x ananassa Duch.) at Different Levels of Maturity Ni Made Defy Janurianti; I Made Supartha Utama; Ida Bagus Wayan Gunam
SEAS (Sustainable Environment Agricultural Science) Vol. 5 No. 1 (2021)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.5.1.3166.22-28

Abstract

Strawberry fruit has five levels of maturity in terms of the color of the strawberry fruit. One of the important factors that affect the fruit's resistance from mechanical damage is the level of fruit maturity. At different levels of ripeness, strawberries have different nutritional content. The strawberries used are obtained from strawberry farmers in Pancasari Village, Tabanan Regency. The level of fruit maturity analyzed was divided into five stages, namely 0, 25%, 50%, 75%, and 100% of the red fruit. Based on the ANOVA variety results, the parameters of color, texture, pH, total acid content, total acid content, vitamin C content, and anthocyanin levels of strawberries at different levels of maturity showed very significant differences (P <0.01). Strawberry fruit at the optimal level of maturity obtained the value of L *, namely 18.45, a *, namely 67.04, b *, namely 20.86, texture of 7.46 N, pH of 3.36, total acid of 2.09 (meq NaOH / g), total dissolved solids was 6.40 oBrix, vitamin C levels were 66.24 mg / 100, and anthocyanin levels were 329.07 (mg PGN / 100 g).
Studi Kinerja Sistem Keamanan Pangan Produk Selada Keriting (Lactuca sativa L.) dalam Proses Kreasi Nilai di Hotel Bintang Lima di Bali (Studi Kasus di Salah Satu Supplier Hotel Bintang Lima) Muhammad Ryzad Akbar; I Made Supartha Utama; Yohanes Setiyo
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 14 No 1 (2026): Inpress
Publisher : Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/jbeta.2026.v14.i01.p16

Abstract

Pertumbuhan industri perhotelan mewah di Bali telah meningkatkan permintaan akan produk hortikultura segar dengan standar keamanan pangan tinggi, termasuk selada keriting yang dikonsumsi mentah. Penelitian ini bertujuan untuk mengevaluasi kinerja sistem keamanan pangan yang diterapkan oleh intermediary X sebagai intermediary dalam rantai pasok hortikultura dan menganalisis persepsi nilai dari hotel-hotel bintang lima terhadap produk yang dipasok. Pendekatan penelitian menggunakan metode studi kasus evaluatif dengan teknik pengumpulan data berupa observasi, wawancara mendalam, audit dokumen, dan analisis mikrobiologis menggunakan parameter Escherichia coli. Hasil penelitian menunjukkan bahwa intermediary X telah memenuhi sejumlah aspek mutu intrinsik dan layanan hotel, restoran, dan catering (HORECA) yang dibutuhkan hotel, sistem keamanan pangan yang diterapkan masih bersifat parsial dan belum terdokumentasi secara lengkap sesuai standar ISO 22000. Ditemukan pula adanya kesenjangan dalam aspek traceability, evaluasi pemasok, dan dokumentasi kebijakan keamanan pangan. Tingkat kontaminasi E. coli ditemukan pada titik T0 (7,4 & 16 MPN/gr), T1 (7,4 & <3 MPN/gr), dan T2 selama distribusi menunjukkan pentingnya peningkatan sistem sanitasi dan pengendalian pascapanen. Studi ini menekankan perlunya penguatan sistem keamanan pangan berbasis risiko untuk menjembatani kebutuhan pasar premium dan kondisi produksi lokal.
Efisiensi Penggunaan Air Irigasi Pada Tingkat Subak, Tempekan, dan Petakan Teresia Dimu; I Wayan Tika; I Made Supartha Utama; Sumiyati Sumiyati; Ni Nyoman Sulastri
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 14 No 1 (2026): Inpress
Publisher : Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/jbeta.2026.v14.i01.p17

Abstract

Distribusi air pada tingkat subak, tempekan dan petakan yang tidak  merata dan tidak sesuai sehingga menyebabkan tidak efisiennya penggunaan air. Tujuan penelitian dilakukan untuk mengetahui efisiensi penggunaan air irigasi pada tingkat subak, tempekan dan petakan sawah. Lokasi penelitian berada di Subak Suala, Subak Sigaran, dan Subak Jegu, yang termasuk dalam wilayah Daerah Aliran Sungai (DAS) Tukad Yeh Ho, Kabupaten Tabanan, Provinsi Bali. Penelitian ini dilakukan dengan menggunakan metode analisis kuantitatif dengan mengumpulkan data primer dan data sekunder. Data primer meliputi hasil ketersediaan air irigasi melalui pengukuran debit air di subak, tempekan dan sawah irigasi. Data sekunder diperoleh dari Nasa Power, BMKG Meteorologi I Gusti Ngurah Rai, dan Pekaseh. Hasil penelitian menunjukkan efisiensi penggunaan air irigasi memiliki standar 65% ke atas di Subak Suala, Sigaran, dan Jegu tergolong agak kurang pada semua tingkatan. Pada tingkat subak, Subak Suala mencapai 36,37%, Sigaran 33,41%, dan Jegu 47,67%. Di tingkat tempekan, Subak Suala mencatat Tempekan 1 26,99% dan Tempekan 2 26,07%, Subak Sigaran Tempekan 1 20,13% dan Tempekan 2 17,24%, serta Subak Jegu Tempekan 1 18,73% dan Tempekan 2 17,29%. Pada tingkat petakan, Subak Suala menunjukkan Petakan 1 11,93%, Petakan 2 16,92%, Petakan 3 12,59%; Subak Sigaran Petakan 1 17,74%, Petakan 2 11,86%, Petakan 3 6,09%; dan Subak Jegu Petakan 1 15,22%, Petakan 2 16,20%, Petakan 3 19,43%.
Pengaruh Nano-emulsi Minyak Wijen dan Sereh sebagai Edible Coating terhadap Karakteristik Fisiko-Kimia dan Sensoris Pasca Panen Wortel (Daucus carota L) Hardiano Tarigan; I Made Supartha Utama; I Putu Surya Wirawan; Ni Made Defy Janurianti
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 13 No 1 (2025): April
Publisher : Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/j.beta.2025.v13.i01.p01

Abstract

Carrot (Daucuscarota L)isa type of vegetablethatduringstorageeasily experiencesquality deterioration which is the cause of high shrinkage. This study aims to determine the effect of sesame and lemongrass oil nanoemulsion concentration as edible coating on the physico-chemical and sensory characteristics of carrots during postharvest. This study used a completely randomised design (CRD) with two factors. The first factor was sesame oil (W) which consisted of three concentration levels, namely: 0%, 0.5% and 1% and the second factor was lemongrass oil (S) which consisted of three concentration levels, namely: 0%, 0.5% and 1%.The study was repeated twice resulting in 18 experimental units. The results showed that in general, sesame and lemongrass oil nano-emulsion significantly affected the weight loss, bulb hardness, collor diference, total soluble solids, vitamin A, and sensory value of carrots during storage. The treatment of 1% sesame oil concentration and 0.5% lemongrass (W2S1) as nano-emulsion on the 15th day of observationwas thebest treatment forweight loss,hardness,totalsoluble solids,and vitamin Acontentof carrot bulbs during20 days of observation.Whilethe concentrationof 1% sesame oiland 0% lemongrass (W2S0),was the best concentration inmaintainingcolourchange andsensory value with a likinglevel of 2.97 on day 15.
Pengaruh Konsentrasi Disinfektan Menggunakan Flim Plastik Terperforasi terhadap Susut Bobot dan Mutu Cabai Rawit selama Penyimpanan Firnando Desnanta Tarigan; I Made Supartha Utama; I Wayan Tika
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 13 No 1 (2025): April
Publisher : Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/j.beta.2025.v13.i01.p18

Abstract

The aim of this research was to evaluate the effect of the concentration of disinfectant solution and the typeof plastic packaging with holes on the quality characteristics of cayenne pepper during the storage period ata temperature of 10 ± 1 °C. In this research, a factorial experimental design involving two factors was used.The first factor is the concentration level of the chlorine solution used to soak the cayenne pepper, which hasthree levels, namely 0 ppm, 75 ppm and 150 ppm. The second factor is the number of holes in the plasticpackaging, which is divided into four levels, namely no holes, 2 holes, 4 holes and 6 holes. The plasticpackaging used in this experiment was polypropylene with dimensions of 20 cm x 30 cm and a thickness ofaround 0.06 mm. Each treatment was carried out three times, and each experimental unit used a plasticcontainer with a capacity of 250 grams. From the research results, it appears that soaking cayenne peppers in150 ppm disinfectant solution and using plastic packaging with 6 holes has a significant impact on variousquality characteristics of cayenne peppers, such as the level of damage, weight loss, water content, andvitamin C content, when compared with other treatment.
Pengaruh Ketebalan dan Suhu Pengeringan Terhadap Karakter Fisik dan Sensoris Buah Naga Merah Kering Dinda Mar’atuzzahwa; I Made Supartha Utama; I Putu Surya Wirawan
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 11 No 1 (2023): April
Publisher : Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JBETA.2023.v11.i01.p06

Abstract

Red dragon fruit (Hylocereus polyrhizus) is a type of tropical plant that can adapt to changes in weather and fruit production every season is very abundant. Drying is the process of reducing the moisture content in the material so that the material can be stored relatively long. This study was conducted to find out the effect of drying thickness and temperature on the physical characteristics and sensorical characteristics of dried red dragon fruit. This research method used a Randomized Block Design (RBD) with 2 factors namely drying temperature (60 °C, 70 °C and 80 °C) and fruit thickness (0.5 cm, 0.75 cm, and 1 cm). Each treatment combination unit consists of 9 slices of fresh red dragon fruit and each combination of treatment is repeated 3 times. Parameters observed include water content, water activity, texture, yield, color difference, total dissolved solids, and organoleptic tests. The data of this study was tested with analysis of variance, if significant differences were found, followed by Duncan's testing. The results of the study provided the results that the thickness and drying temperature exerted a noticeable influence on the physical and sensory character of dried red dragon fruit. The treatment of a thickness of 0.75 cm and a drying temperature of 80 oC exerts a significant effect on the yield of dried dragon fruit. best with a water content value of 13.75 %, water activity of 0.65, texture of 36.48, yield of 16.28 %, color difference of 23.03, total sugar of 8.30 oBrix, and organoleptic test value of 3.44, aroma of 3.40, texture of 4.84, taste of 4.84, and favorite level combination value of 4.84.
Pengaruh Pemberian Uap Etanol dan Pelapisan Kitosan terhadap Mutu dan Masa Simpan Buah Manggis (Garcinia Mangostana L.) Kadek Arista Pradika; I Made Supartha Utama; I Wayan Tika
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 11 No 1 (2023): April
Publisher : Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JBETA.2023.v11.i01.p09

Abstract

Mangosteen is a tropical fruit with a high potential to be an export commodity, but the problem is that it quickly declines in quality due to its postharvest physiological process. The purpose of this study was to determine the effectiveness of ethanol vapor treatment and chitosan coating in slowing down quality deterioration and extending the shelf life of mangosteen fruit. Analysis used a factorial completely randomized design with two treatment factors. The first factor was giving ethanol vapor from the evaporation of ethanol solution with concentrations of 0%, 5%, and 10%; and the second factor was chitosan coating withconcentrations of 0%, 1.25%, and 1.5%. The parameters were weight loss, the intensity of damage, color difference, fruit hardness, total acid value, total dissolved solids, and organoleptic tests on the color of the flesh, the flesh taste, and the flesh aroma. Observations were for 25 days of storage at room temperature (28- 31ºC). The results showed that the single application of ethanol vapor had a significant effect on weight loss, while the single chitosan coating had a significant effect on the total acid and total dissolved solids. The ethanol vapor and chitosan coating interaction had a significant effect on weight loss, the intensity of damage, color difference, fruit hardness, and organoleptic the flesh color, flesh taste, and the aroma of the flesh. Treatment E2C1 was the best combination because able to maintain the quality and shelf life of mangosteen fruit up to 10 days. It had the lowest value of changes in the observed parameters such as weight loss, the intensity of damage, color difference, fruit hardness, and the highest organoleptic values for color, taste, and aroma of fruit flesh. The E2C1 treatment was able to maintain the visual appearance of the fruit until the 10th day based on fruit color, texture, and damage such as fruit rot.
Co-Authors Ade Lanang Juliana Andri Frans Kalvin Gurning Ayu Cahyani Desak Ngakan Nyoman Mita Dewi Dinda Mar'atuzzahwa Dinda Mar’atuzzahwa Diori Beca Narmalia Malau DWI WIDANINGSIH Firnando Desnanta Tarigan Gede Arda Gede Oka Mandana GREG LUTHER GREGORY C. LUTHER Gusti Ngurah Alit Susanta Wirya Hardiano Tarigan I DEWA MADE PUTRA WIRATAMA I DEWA PUTU SINGARSA I Gede Manthika Utama I Gusti Ayu Prapti Pundari I Gusti Ketut Arya Arthawan I Gusti Ngurah Apriadi Aviantara I Gusti Ngurah Karisma Maheswara I Gusti Putu Umbara Yasa I Kadek Wirawan I KETUT PURNA YASA I KETUT SUMIARTHA I Made Sucipta I Made Sukewijaya I MADE YESTA SANTIATMA I Nyoman Cahyadi Purnama I NYOMAN DARMA YASA I PUTU BAWA ARIYANTA I Putu Gede Budisanjaya I Putu Sudiarta I Putu Surya Wirawan I WAYAN RUSMAN I Wayan Susila I Wayan Tika I Wayan Widia I. A. G. Bintang Madrini I. A. Rina Pratiwi Pudja I.A. Rina Partiwi P. Ida Bagus Putu Gunadnya Ida Bagus Wayan Gunam Indri Novia Santi Iriandi v Putra Janurianti, Ni Made Defy JOKO MARIYONO JOKO MARIYONO Kadek Arista Pradika Kadek Nindia Krisna Dewi KOMANG AYU NOCIANITRI Luciana Delavega Luh Putu Wrasiati M. Sudiana Mahendra Made Arya Nugeraha Inggas Made Nanda Saputra Muhammad Ryzad Akbar Ni Kadek Juliani NI KADEK NINA ARI SUCI Ni Ketut Sari Martini NI LUH WAHYU SUTARINI, NI LUH WAHYU Ni Luh Yulianti NI NENGAH DARMIATI Ni Nyoman Sulastri Ni Nyoman Sulastri Ni Putu Nita Lospiani Ni Wayan Sulasmi NI WAYAN SUNITI Nirma Yopita Sari Tarigan Novia Santi, Indri Nyoman Yoga Pradana Oki Adhi Prastya Pande Ketut Diah Kencana Qurratu Zahrah Trinilam Rina Pratiwi Pudja I. A Sumiyati Sumiyati Teresia Dimu Yohanes Setiyo