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All Journal Buletin Udayana Mengabdi Pro Food Agrisocionomics: Jurnal Sosial Ekonomi Pertanian Journal of Functional Food and Nutraceutical International Journal on Food, Agriculture and Natural Resources (IJFANRES) SEAS (Sustainable Environment Agricultural Science) Journal of Agri-Food Science and Technology (JAFoST) Setia Mengabdi: Jurnal Pengabdian Kepada Masyarakat Journal of Sustainable Agriculture Extension Jurnal Sains dan Teknologi Pangan Jurnal Ilmiah Teknologi Pertanian Agrotechno
I Gede Arie Mahendra Putra
Department Of Food Technology, Faculty Of Agricultural Technology, Udayana University, Badung, 80361, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Education Engineering Environmental Science Industrial & Manufacturing Engineering Nursing Social Sciences Other

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Sago Porridge Enriched with Red Dragon Fruit (Hylocereus polyrhizus) Extract: A Functional Food with Enhanced Sensory and Nutritional Properties Putra, I Gede Arie Mahendra; Rna Fajarini, Luh Dian; Dewi, Putu Julyantika Nica; Muzakki, Wafi Adizara; Ibrahim, Nur Syamsi
Journal of Agri-Food Science and Technology Vol. 6 No. 2 (2025): June
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v6i2.12847

Abstract

Sago, one of Indonesia’s staple foods, holds significant potential for food diversification due to its high carbohydrate content. However, despite its nutritional benefits, sago consumption remains less popular than corn and potatoes. Sago porridge, a traditional food product, can be developed into a healthy alternative, but its translucent brown color is visually unappealing, affecting consumer acceptance. This study aims to evaluate the optimal concentration of red dragon fruit extract as a natural colorant to enhance the visual appeal of sago porridge. The research method involved testing varying concentrations of red dragon fruit extract (0%, 2%, 4%, 6%) through sensory evaluation and physical analysis. Results showed that a 6% concentration yielded the highest acceptability, with the following physical properties: strawberry red color (L*:48.4; a*:70.8; b*:21.5), viscosity of 56,000 mPažs, texture force of 8.7980 N, and pH of 7.21. This study contributes through the innovative use of red dragon fruit extract as a natural colorant, improving both the visual appeal and nutritional value of sago porridge. The optimal 6% concentration provides a practical reference for local food industries to produce value-added products, supporting food diversification based on local resources and aligning with global trends in healthy, natural foods.
Sensory Evaluation and Antioxidant Activity of Functional Ice Cream with The Ratio of Cardamom Powder and Dragon Fruit Peel Puree Wahyuniari, Ida Ayu Tisna; Putra, I Gede Arie Mahendra; Devani, Made Dita Dewi; Wiguna, Putu Wedananta Darma; Kartika, Dina Puti
Journal of Agri-Food Science and Technology Vol. 6 No. 2 (2025): June
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v6i2.12896

Abstract

Functional food products are emerging due to increased public health awareness. Cardamom (Amomum cardamomum L.), a spice cultivated in Manukaya Village, Bali, is rich in flavonoids and essential oils such as 1,8-cineole, α-terpinyl acetate, α-terpineol, limonene, linalool, and α-pinene. These compounds act as natural flavorings and antioxidants, making cardamom a potential ingredient for functional ice cream. To enhance the ice cream’s appearance, natural colorants like dragon fruit peel waste, which are rich in anthocyanins, can be used. This study contributed to determine the optimal ratio of cardamom powder and dragon fruit peel puree to produce ice cream with favorable characteristics and functional potential. A Randomized Group Design (RGD) was applied with 10 treatment ratios (100:0; 10:90; 20:80; 30:70; 40:60; 50:50; 60:40; 70:30; 80:20; and 90:10) and two replications, totaling 20 experimental units. Ice cream was produced by mixing the ingredients according to each treatment, followed by freezing for 10 hours. The data were analyzed using ANOVA and Tukey’s test. The results indicated that the 10:90 ratio of cardamom powder to dragon fruit peel puree produced the best ice cream, with average sensory scores of 4.82 (slightly liked) for color, 4.65 (slightly liked) for taste, and 4.59 (slightly liked) for overall acceptance. This formulation also showed 20.19% antioxidant activity and had a rosy brown appearance with color values of L* 61.90, a* 10.64, and b* 3.85, supporting its potential as a functional food product.
Pengaruh Suhu dan Lama Pengadukan dalam Pemurnian Minyak Goreng Bekas sebagai Bahan Baku Sabun Padat Dewa Ayu Anom Yuarini; Luh Putu Wrasiati; Gede Arie Mahendra Putra; I Made Bagus Wisesa Yogiswara
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol. 9 No. 1 (2024): April
Publisher : Fakultas Teknologi Pertanian, Universitas Udayana Gedung GA, Fakultas Teknologi Pertanian, Universitas Udayana Jl. Raya Bukit Jimbaran, Jimbaran, Kuta Selatan, Bali Telp/Fax: (0361) 701801

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA/2024.v09.i01.p04

Abstract

Minyak Goreng Bekas (MGB) adalah minyak dan lemak yang telah digunakan untuk memasak atau menggoreng di industri pengolahan makanan, restoran, makanan cepat saji dan di tingkat konsumen atau rumah tangga. MGB apabila tidak dikelola dengan baik berpotensi mencemari lingkungan ditandai dengan naiknya kadar Chemical Oxygen Demand (COD) dan Biological Oxygen Demand (BOD) dalam perairan, serta juga menimbulkan bau busuk akibat degradasi biologi. Salah satu bahan yang dapat digunakan untuk memperbaiki mutu minyak goreng bekas dapat menggunakan arang aktif, karena memiliki daya absorpsi yang tinggi sehingga dapat menyerap gas atau bau dan warna yang terdapat pada MGB. Tujuan penelitian ini adalah untuk mengetahui karakteristik MGB yang dimurnikan dengan menggunakan arang aktif dan untuk menentukan karakteristik sabun padat yang diolah dari MGB hasil pemurnian arang aktif. Penelitian ini didahului dengan memurnikan MGB menggunakan arang aktif dan diuji karakteristiknya. MGB yang sudah dimurnikan kemudian digunakan sebagai bahan baku dalam pembuatan sabun padat. Hasil penelitian menunjukkan bahwa suhu adsorpsi dan lama pengadukan berpengaruh sangat nyata terhadap kadar asam lemak bebas, kadar air dan intensitas warna, interaksi antar perlakuan waktu pengadukan dan suhu sangat berpengaruh terhadap asam lemak bebas, tingkat kecerahan dan tingkat kemerahan. Peningkatan suhu adsorpsi sampai 100°C dan waktu pengadukan sampai 80 menit dapat meningkatkan tingkat kecerahan serta menurunkan kadar air dan kandungan asam lemak bebas pada minyak goreng bekas. Perlakuan terbaik dari proses pemurnian minyak goreng bekas menggunakan arang aktif adalah perlakuan suhu 100°C dan waktu pengadukan 80 menit, dengan karakteristik kandungan asam lemak bebas 0,36 % kadar air 0,19 %, tingkat kecerahan 60,83, tingkat kemerahan -11,61 dan tingkat kekuningan 40,43. Hasil penelitian menunjukkan bahwa suhu adsorpsi dan lama pengadukan berpengaruh sangat nyata terhadap pH, tekstur, kadar busa dan uji sensoris, interaksi antar perlakuan waktu pengadukan dan suhu sangat berpengaruh terhadap pH dan uji sensoris sabun padat minyak goreng bekas.
Pelatihan Pengemasan dan Pelabelan Sebagai Usaha Peningkatan Pengembangan Produk pada UMKM Pindang Ikan di Desa Kusamba Wrasiati, Luh Putu; Fajarini, Luh Dian Rna; Sudarma, I Made; Braja, I Wayan Ryantama Swastika; Putra, I Gede Arie Mahendra
Setia Mengabdi: Jurnal Pengabdian kepada Masyarakat Vol. 6 No. 2 (2025): Desember 2025
Publisher : Politeknik STIA LAN Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31113/setiamengabdi.v6i2.94

Abstract

Desa Kusamba di Kabupaten Klungkung, Bali, merupakan sentra produksi olahan hasil perikanan melalui POKLAHSAR Ulam Sari Segara yang memproduksi ikan pindang dan abon ikan. Namun, mitra masih menghadapi kendala berupa rendahnya daya simpan produk, kualitas kemasan yang belum standar, keterbatasan manajemen usaha, serta pemasaran digital yang belum optimal. Program pengabdian ini bertujuan meningkatkan kualitas produksi, kapasitas manajemen usaha, dan jangkauan pemasaran melalui pelatihan pengemasan, pelabelan, perhitungan Harga Pokok Produksi (HPP), serta digitalisasi pemasaran. Kegiatan dilaksanakan selama delapan bulan melalui sosialisasi, pelatihan, penerapan teknologi, pendampingan, dan evaluasi yang melibatkan 36 anggota POKLAHSAR. Hasil menunjukkan peningkatan signifikan: pemahaman desain kemasan mencapai 90%, pemahaman label 75%, kemampuan menghitung HPP 60%, dan keterampilan pengemasan vakum 75%. Selain itu, 100% peserta terlatih dalam pengemasan dan pelabelan, 75% mampu mengoperasikan alat pengemasan, 75% produk telah menggunakan kemasan fungsional, serta pemasaran digital meningkatkan jangkauan pasar hingga 50%. Dukungan alat produksi (freezer dan coolbox) turut memperbaiki mutu bahan baku. Program ini terbukti meningkatkan daya saing produk olahan ikan melalui inovasi teknologi pengemasan dan penguatan literasi manajemen serta pemasaran digital, sehingga mendukung keberlanjutan usaha perikanan masyarakat pesisir.
Integrating Agribusiness Management, Product Downstreaming, and Consumer Behavior for Sustainable Livestock-Based Food Enterprises Widiarta, I Putu Gede Didik; Ananda Putra Agung; I Gede Arie Mahendra Putra; Muhammad Eriansyah Al Hakim; Made Hardinata Wijakesuma; A.A. Gde Agung Nanda Perwira
Journal of Sustainable Agriculture Extension Vol 4 No 1 (2026): Journal of Sustainable Agriculture Extension
Publisher : Politeknik Pembangunan Pertanian Manokwari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47687/josae.v4i1.1801

Abstract

Latar belakang: Sistem pangan berbasis peternakan berkelanjutan memiliki peran penting dalam menjawab tantangan global terkait ketahanan pangan, gizi, dan kesejahteraan masyarakat pedesaan. Sektor ini masih menghadapi berbagai permasalahan seperti rendahnya efisiensi, keterbatasan nilai tambah, serta lemahnya kepercayaan konsumen terhadap kualitas dan keberlanjutan produk. Kondisi tersebut menuntut transformasi menyeluruh dari model produksi konvensional menuju sistem agribisnis terpadu yang menghubungkan kompetensi manajerial, inovasi produk, dan strategi berbasis perilaku konsumen. Penelitian ini bertujuan untuk mengembangkan kerangka konseptual integratif yang menghubungkan manajemen agribisnis, hilirisasi produk, dan perilaku konsumen untuk memperkuat keberlanjutan usaha pangan berbasis hasil ternak. Metode: Dengan menggunakan pendekatan kualitatif melalui tinjauan pustaka sistematis terhadap publikasi tahun 2020-2025, penelitian ini mensintesis temuan teoritis dan empiris dari konteks global dan Indonesia. Hasil: Hasil penelitian menunjukkan bahwa manajemen agribisnis yang efektif melalui kompetensi manajerial, integrasi rantai nilai sirkular, dan digitalisasi dapat meningkatkan efisiensi dan ketahanan usaha. Hilirisasi produk mendorong penciptaan nilai tambah dan daya saing pasar melalui inovasi teknologi dan pengolahan ramah lingkungan. Sementara itu, perilaku konsumen yang dipengaruhi oleh kesadaran keberlanjutan, kepercayaan sensorik, dan keterikatan emosional berperan penting dalam membentuk preferensi pembelian dan loyalitas merek. Kesimpulan: Integrasi ketiga dimensi tersebut menghasilkan sistem sinergis yang mendorong inovasi, mengurangi limbah, serta memperkuat pertumbuhan pasar berkelanjutan. Kerangka ini berkontribusi pada pengembangan teori agribisnis berkelanjutan dan memberikan implikasi strategis bagi pembuat kebijakan, praktisi, serta wirausaha muda peternakan.
Application of QFD in Service Quality Improvement: The Case of Pasar Malam Batubulan Services Dewa Ayu Anom Yuarini; G.P. Ganda Putra; Luh Putu Wrasiati; Gede Wahyu Wardana; I Gede Arie Mahendra Putra; Luh Dian Rna Fajarini
Agrisocionomics: Jurnal Sosial Ekonomi Pertanian Vol 10, No 1 (2026): Maret 2026
Publisher : Faculty of Animal and Agricultural Science, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/agrisocionomics.v10i1.26697

Abstract

Dewi Sri Market, located at Batubulan Terminal, Sukawati District, Gianyar, Bali, is one of the island’s tourist destinations, offering a unique shopping experience with diverse culinary choices, performances, clothing, and entertainment for children, commonly known as Pasar Malam Batubulan. This study aims to identify the attributes considered important by the public regarding Pasar Malam Batubulan, measure the levels of importance and satisfaction related to service quality, and formulate strategies to improve service quality. The analysis employs Quality Function Deployment (QFD), with variables derived from the five service quality dimensions: tangibles, reliability, responsiveness, assurance, and empathy. Based on the QFD analysis, the attribute with the highest importance value was the tangibles dimension, specifically toilet facilities (4.83), followed by vendor politeness (4.82), cleanliness and comfort of the market area (4.80), vendor friendliness (4.80), parking availability (4.79), and lighting quality (4.78). Other attributes that were rated highly included vendor product knowledge (4.68), service responsiveness (4.66), price-to-portion fairness (4.66), and market layout (4.64). However, satisfaction scores revealed a considerable gap, with salesperson friendliness receiving the highest score (4.05) and toilet facilities scoring the lowest (3.42), highlighting critical gaps in service quality. Based on respondent characteristics, the recommended strategies include introducing digital payment systems such as QRIS or digital wallets. Sustained capacity building for merchants, along with regular evaluations, is considered essential to measure the long-term impact of these initiatives and to assess their readiness for digital transformation. These findings underscore that enhancing basic facilities and adopting digital payment systems are strategic measures to improve customer satisfaction and align traditional markets with the evolving demands of the digital era.
EKSPLORASI POTENSI FLAVOR LOKAL PADA PRODUK JELLY STICK INOVATIF: EVALUASI KUALITAS DAN SENSORI Prameswari, Alizza Zahira; Putra, I Gede Arie Mahendra; Ginting, Jesika Margaretha br; Presilia, Yolanda; Yosephine, Erline Evangeline; Ginting, Tri Gladies Octo; Antari, Ni Kadek Dwi Heni
Jurnal Sains dan Teknologi Pangan Vol. 11 No. 2 (2026): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/8k9t9v80

Abstract

Penelitian ini bertujuan untuk mengevaluasi pengaruh penambahan berbagai flavor lokal serta menentukan formulasi terbaik dalam menghasilkan jelly stick dengan karakteristik fisikokimia dan sensoris yang optimal. Penelitian menggunakan Rancangan Acak Kelompok dengan empat perlakuan, yaitu kontrol (tanpa penambahan flavor), ekstrak temulawak (5%), ekstrak jahe gajah (5%), dan ekstrak lengkuas (5%). Data dianalisis menggunakan analisis varians (ANOVA) yang dilanjutkan dengan uji t. Hasil penelitian menunjukkan bahwa penambahan flavor berpengaruh signifikan terhadap atribut sensoris warna, tekstur, rasa, dan penerimaan keseluruhan (p < 0,05), namun tidak berpengaruh signifikan terhadap aroma. Karakteristik terbaik diperoleh pada perlakuan ekstrak jahe gajah (5%). Produk memiliki kadar air 86,80%, gula reduksi 0,319 mg/g, total fenol 43,60 mg/kg GAE, aktivitas antioksidan 57,10%, dan kapasitas antioksidan 16,98 mg/L GAEAC. Nilai warna L* 34,8; a* 19,17; dan b* 33,97 menunjukkan warna coklat tembaga. Analisis tekstur menunjukkan hardness 0,567 N, springiness 1,025, gumminess 0,909, chewiness 0,932 N·mm, dan resilience 0,113. Penambahan flavor lokal meningkatkan kualitas dan penerimaan konsumen terhadap produk jelly stick, terutama pada penggunaan ekstrak jahe gajah.
Sensory Evaluation and Physical Characteristics of Ice Cream with The Comparison of Soy Whey and Moringa Leaves Puree I Gede Arie Mahendra Putra; Putu Trisna Maharani; Fauzan Maulana Yusuf; Made Karlinda Putri Kirana; Sang Ayu Putu Sollenne Abilita; I Wayan Mulya Adi Saputra
SEAS (Sustainable Environment Agricultural Science) Vol. 8 No. 1 (2024)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.8.1.9433.52-59

Abstract

Soy whey is one of the byproducts of tofu processing industry that has not been widely utilized until now, potentially causing environmental pollution. One of the efforts to manage tofu waste is to transform it into an innovative food product such as ice cream. However, this endeavor undoubtedly requires the addition of other ingredients to enhance the quality of the product's appearance, such as natural colorants, one of which is moringa leaves. Moringa leaves were rich in chlorophyll and other bioactive components, making them suitable for used as a natural colorant in the form of puree. This study aimed to determined the influence of the comparison between soy whey to moringa leaves puree on the sensory characteristics of ice cream and to obtained the appropriate formulation for the production of ice cream with the best sensory characteristics. The study used a Randomized Complete Block Design (RCBD) with treatments consisting of different comparison of soy whey and moringa leaves puree (10:90; 30:70; 50:50; 70:30; 90:10). The best sensory results will be followed by testing the physical characteristics of the ice cream. The research showed that the comparison of soy whey to moringa leaves puree (30:70) was the best treatment in terms of sensory characteristics for color (4.15), aroma (4.22), texture (4.48), taste (4.19), and overall acceptances (4.48) with a preference category of slightly liked, along with physical characteristics included 41.63% overrun, 53.8 minutes melting time, and color characteristics of L* 60.23; a* -7.4; b* 20.43 categorized as bitter green.
Sensory Properties and Antioxidant Activity of Siamese Orange (Citrus nobilis L.) Fruit Leather Kunti Dewi Dhasi Aryawan; I Gede Arie Mahendra Putra; Cokorda Anom Bayu Sadyasmara; I Gusti Agung Bulan Mutiara Dewi; Putu Cempaka Sekarhita
SEAS (Sustainable Environment Agricultural Science) Vol. 8 No. 2 (2024)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.8.2.10714.96-102

Abstract

Siamese orange (Citrus nobilis L.) was a type of fruit widely cultivated and produced in Bali, but its utilization was not optimal. Siamese oranges were usually used for religious ceremonies, and if excess, they would lead to waste. Siamese oranges contain vitamin C, phenols, flavonoids, and limonene as antioxidants. In addition, peel contains 30% pectin. The combination of Siamese orange fruit and peels into fruit leather with the Zero waste concept (utilizing all parts of the Siamese fruit has great potential as a functional food product). Functional food is a product that is not only filled with nutrients but also has health benefits. Fruit leather is a processed product from fruit skin that has plastic characteristics obtained from pectin content of ingredients. This study aimed to determine the right concentration of fruit peel puree addition to produce siamese fruit leather with the best characteristics and its potential as a functional food. Randomized Block Design (RGD) was used with six treatment levels in addition to siamese peel puree concentration (0%; 5%; 10%; 15%; 20%; dan 25%), repeated three times to obtain 18 experimental units. Observed variables included Vitamin C by UV-Vis spectrophotometry, antioxidant activity by DPPH, and moisture content by gravimetric and sensory characteristics on hedonic test of colour, taste, aroma, texture, and overall acceptance. Data obtained were analyzed using analysis of variance, followed by Tukey test. According to raw materials, the assumption of Siamese fruit leather with the right concentration of Siamese peel puree has potential as a functional food.
Verification of Methods for Determining The Antioxidant Capacity of Matoa (Pomitea Pinnata) Leaves Ethanol Extract By Uv-Vis Spectrofotometry Made Surya Pramana Mahardika; I Komang Eka Wiratnyana Putera; I Gede Arie Mahendra Putra
SEAS (Sustainable Environment Agricultural Science) Vol. 9 No. 1 (2025)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The testing laboratory of the Faculty of Agricultural Technology, Udayana University is a laboratory that conducts tests for various kinds of analysis, one of which is the antioxidant capacity test. Antioxidant capacity can be measured by UV-Vis spectroscopy method using DPPH that is determined spectrophotometrically through percent absorbance attenuation. The number of studies that focus on matoa leaf extract antioxidants is one reason to improve the quality of laboratory quality by conducting validation and verification tests of the methods used. The objectives of this study was to verify or validate the method of determining the antioxidant capacity content of matoa leaf ethanol extract by UV-VIS spectrophotometry used in the laboratory. The data analysis employed is non-statistical, utilizing descriptive analysis, where the data obtained from the research are presented and interpreted descriptively to provide an overview of the observed facts. The verification and validation parameters evaluated in this study included the Limit of Detection (LOD), Limit of Quantitation (LOQ), precision, accuracy, and linearity. Based on the study results, the linear regression equation obtained was y = 0.0042x - 0.0119 with a value of r = 0.9989, precision value with %RSD <2/3CvH, percent recovery in the range of 93.60 - 98.36%, detection limit of 1.73 ppm and limit of quantification of 5.76 ppm. Based on the verification results, the method satisfies the required standards and is suitable for application in the testing laboratory of the Faculty of Agricultural Technology at Udayana University
Co-Authors A.A. Gde Agung Nanda Perwira Abilita, Sang Ayu Putu Sollenne Ananda Putra Agung Antari, Ni Kadek Dwi Heni Aryawan, Kunti Dewi Dhasi Braja, I Wayan Ryantama Swastika Cokorda Anom Bayu Sadyasmara Devani, Made Dita Dewi DEWA AYU ANOM YUARINI Dewi, I Gusti Agung Bulan Mutiara Ery, Ni Kadek Fauzan Maulana Yusuf G.P. Ganda Putra Gede Wahyu Wardana Ginting, Jesika Margaretha br Ginting, Tri Gladies Octo I Gusti Agung Bulan Mutiara Dewi I Gusti Ayu Krisma Widya Saraswati I Gusti Ayu Krisma Widya Saraswati I Komang Eka Wiratnyana Putera I Made Bagus Wisesa Yogiswara I Made Bagus Wisesa Yogiswara I MADE SUDARMA I Putu Gede Didik Widiarta I Wayan Mulya Adi Saputra I Wayan Rai Widarta I Wayan Ryantama Swastika Braja Ibrahim, Nur Syamsi Ida Ayu Tisna Wahyuniari Ida Bagus Gede Mahatmananda Kartika, Dina Puti Kenari, Ni Ketut Ratnamaya Sutra Kirana, Made Karlinda Putri Kunti Dewi Dhasi Aryawan Luh Dian Rna Fajarini Luh Dian Rna Fajarini Luh Putu Wrasiati Luh Putu Wrasiati Luh Putu Wrasiati Made Dita Dewi Devani Made Hardinata Wijakesuma Made Karlinda Putri Kirana Made Surya Pramana Mahardika Maharani, Putu Trisna Miranda, S.A. Muhammad Eriansyah Al Hakim Muhammad Eriansyah Al Hakim Muzakki, Wafi Adizara Ni Made Defy Januarinti Permatasari, I.G.A.F. Prameswari, Alizza Zahira Presilia, Yolanda Putri, Maria Rosary Mayaranti Putri, Safa Reska Putu Cempaka Sekarhita Putu Julyantika Nica Dewi Putu Timur Ina Putu Trisna Maharani Putu Wedanta Darma Wiguna Sang Ayu Putu Sollenne Abilita Saputra, I Wayan Mulya Adi Savitri, A.A.A. Sutisna, Arlin Ramadhan Wahyuniari, Ida Ayu Tisna Wangsaputri, Gabrielle Thasya Wiadnyani, A.A.I.S. Widarta, I.W.R. Wiguna, Putu Wedananta Darma Yosephine, Erline Evangeline Yusuf, Fauzan Maulana