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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat JMM (Jurnal Masyarakat Mandiri) Jurnal Riset Akuakultur Jurnal Kebijakan Perikanan Indonesia Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Jurnal Penyuluhan Perikanan dan Kelautan Jurnal Pengabdian UNDIKMA Altifani Journal: International Journal of Community Engagement Jurnal Airaha Jurnal Perikanan Proceedings of the Vocational Seminar on Marine and Inland Fisheries Jurnal Megaptera Altifani Journal: International Journal of Community Engagement

I Gusti Ayu Budiadnyani

Pengolahan Hasil Laut, Politeknik Kelautan Dan Perikanan Jembrana

Author-ID : 6009371

Religion Agriculture, Biological Sciences & Forestry Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Nursing Public Health Social Sciences Other

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Analisis Karakteristik Bakteri Probiotik Iman Supriatna; Intannurfemi B. Hismayasari; I Gusti Ayu Bidiadnyani; Moh. Sayuti; Ahmad Yani
Jurnal Airaha Vol 5 No 2: Desember 2016
Publisher : Politeknik Kelautan dan Perikanan Sorong, Indonesia

This study aimed to identify and analyze the characterictics of probiotic bacteria. The method used was descriptive method to perform biochemical analyze on the type of probiotic bacteria derived from banana tree. Biochemical analyazed include Gram stain, catalase, oxidation, OF paraffin, OF non paraffin, citrate, ornithin, lysine, urea, MEVP, TSIA oblique, TSIA upright, lactose and sucrose. Results of laboratory analysis showed that the bacteria isolated in blood agar have the morphological characteristic of rod-shaped (bacil), gram-positive, can produce the enzym catalase, but it can not oxidize, it can not produce the enzyme citrate, ornithine, urease, These bacteria are acidic nature, able to ferment lactose and sucrose, and capable of produced acetone from glucose fermentation.

TINGKAT KEBERHASILAN MOULTING DAN KELULUSAN HIDUP (SURVIVAL RATE) KEPITING BAKAU (Scylla serrata Forskal) DENGAN PERLAKUAN SALINITAS BERBEDA Mohammad Sayuti; Iman Supriatna; Intannurfemi Hismayasari; I Gusti Ayu Budiadyani; Ahmad Yani; Vini Taru P; Hadi Nurohman; Saidin Saidin
Jurnal Airaha Vol 7 No 01: Juni 2018
Publisher : Politeknik Kelautan dan Perikanan Sorong, Indonesia

The existence of the provisions of the Ministry of Marine Affairs and Fisheries that the capture and / or expenditure of crabs (Scylla spp.) with the provisions of the size of the carap above 15 (fifteen) cm or weight above 200 (two hundred) grams per tail becomes a challenge in the soft carapas (soca) crab business that generally using crabs with an average weight below 150 grams. This study aims to determine the success rate of moulting and survival rate crab (Scylla serrata Forskal) with different salinity treatment using crabs weighing above 200 gr. This study used Completely Randomized Design with 5 (five) treatments and used 3 (three) replications, analysis of variance (ANOVA) at 95% confidence level was used to analyzing the data obtained. If there was a significant difference (P <0.05) then proceed with LSD test (Least Significant Differences) with 95% confidence level. The results of this research showed that the highest moulting success rate was obtained from the treatment with salinity of 10 ppt. While the highest survival rate (SR) was obtained from the treatment with salinity 30 ppt.

Karakteristik organoleptik dan nilai gizi biskuit dengan fortifikasi tepung surimi ikan swanggi (Priacanthus tayenus): Organoleptic and nutritional characterization of fish biscuits with fortification of surimi powder from purple-spotted bigeye fish (Priacanthus tayenus) Ika Astiana; Almira Fardani Lahay; Siluh Putu Sri Dia Utari; Iftachul Farida; Pinky Natalia Samanta; I Gusti Ayu Budiadnyani; Desy Febrianti
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 26 No 1 (2023): Jurnal Pengolahan Hasil Perikanan Indonesia 26(1)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v26i1.44286

Fish have high nutritional value, but most people do not consume fish because they have a fishy smell, many thorns, and are prone to rottenness. Therefore, the diversity of processed seafood could be a solution for people who do not like to consume fish. This study aimed to determine the effect of the formulation on the level of consumer acceptance and to determine the nutritional value of biscuits fortified with surimi powder. The research method was divided into three steps: surimi characterization, fish biscuit formulation, and fish biscuit characterization. The concentrations of surimi powder used were 0%, 10%, 20%, 30%, 40%, and 50%. The data from this study were analyzed using the one-way ANOVA test with the Duncan advanced test for the organoleptic test and the Tukey advanced test for the proximate test, with a confidence level of 95%. Based on the results of the proximate test, fish surimi had a protein content of 19.91%, lipid content of 0.7%, ash content of 0.41%, water content of 78.9%, and carbohydrate content of 0.08%. Surimi powder had a protein content of 53.01%, lipid 5.03%, ash 1.35%, water 25.22%, and carbohydrate 15.39%. The best biscuit formulation was the fortification of surimi powder with a concentration of 20% with the results of the best preference test of appearance 7.50; smell 6.87; taste 7.37; and texture 7.13 from the maximum scale of 9 while the results of the proximate test with values of protein, lipid, mineral, water, and carbohydrate content of 16.91%; 17.10%; 2.80%; 5.67%; and 57.52%

Implementasi K3 Sebagai Upaya Peningkatan GMP Dan SSOP Pada Industri Tuna Cube Nugraha, I Made Aditya; Budiadnyani, I Gusti Ayu; Poy, Maria Delastrada; Desnanjaya, I Gusti Made Ngurah
JURNAL MEGAPTERA Vol 4, No 1 (2025): Jurnal Megaptera (JMTR)
Publisher : Politeknik Kelautan dan Perikanan Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jmtr.v4i1.15384

Industri pengolahan perikanan memerlukan penerapan standar ketat untuk menjamin kualitas produk dan keselamatan pekerja. Good Manufacturing Practices (GMP) dan Sanitation Standard Operating Procedures (SSOP) berperan penting dalam menjaga kebersihan dan efisiensi produksi. Penelitian ini menganalisis strategi penerapan Keselamatan dan Kesehatan Kerja (K3) dalam meningkatkan aspek GMP dan SSOP pada produksi tuna cube di PT X. Dengan metode campuran, data dikumpulkan melalui observasi, wawancara, kuesioner, dan studi dokumentasi. Hasil penelitian menunjukkan bahwa meskipun PT X telah menerapkan GMP dan SSOP, terdapat tantangan dalam pemenuhan pekerja terhadap prosedur kebersihan serta pengelolaan fasilitas kerja. Strategi yang direkomendasikan meliputi peningkatan pelatihan, pengawasan ketat, serta optimalisasi fasilitas untuk menciptakan lingkungan produksi yang lebih aman dan higienis. Implementasi yang lebih efektif diharapkan dapat mengurangi risiko kecelakaan kerja serta meningkatkan kualitas produk perikanan.The fisheries processing industry requires strict standards to ensure product quality and worker safety. Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP) play an important role in maintaining cleanliness and production efficiency. This study analyzes the strategy for implementing Occupational Safety and Health (OHS) in improving GMP and SSOP aspects in tuna cube production at PT X. Using a mixed method, data were collected through observation, interviews, questionnaires, and documentation studies. The results of the study indicate that although PT X has implemented GMP and SSOP, there are challenges in workers' compliance with hygiene procedures and management of work facilities. Recommended strategies include increasing training, strict supervision, and optimizing facilities to create a safer and more hygienic production environment. More effective implementation is expected to reduce the risk of work accidents and improve the quality of fishery products.

Pemanfaatan insang ikan tuna (Thunnus sp.) dan lemuru (Sardinella lemuru) sebagai bahan baku pengolahan keripik: Utilization of tuna (Thunnus sp.) and Bali sardinella (Sardinella lemuru) fish gills as raw materials for chips processing Budiadnyani, I Gusti Ayu; Dewi, Resti Nurmala; Panjaitan, Fenny Crista Anastasia; Febrianti, Desy; Utari, Siluh Putu Sri Dia; Khairunnisa, Anis; Nugraha, I Made Aditya
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 6 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(6)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v28i6.63268

Insang merupakan hasil samping perikanan bernilai rendah namun kandungan gizi tinggi dan berpotensi dikembangkan menjadi produk bernilai tambah, yaitu keripik. Mengingat insang berfungsi sebagai penyaring zat kimia (logam berat), maka aspek keamanan pangan menjadi penting. Penelitian ini bertujuan untuk mengevaluasi dan membandingkan karakteristik insang ikan tuna dan lemuru dalam kondisi segar dan beku sebagai bahan baku keripik, berdasarkan kandungan proksimat, cemaran logam berat, mikrobiologi, dan tingkat penerimaan konsumen. Penelitian menggunakan empat perlakuan, yakni insang dari tuna segar, tuna beku, lemuru segar, dan lemuru beku (duplo). Analisis proksimat meliputi kadar abu, air, lemak dan protein. Analisis logam berat meliputi Hg, Pb dan Cd. Analisis mikrobiologi terdiri atas TPC, E. coli, Salmonella sp., dan V. cholerae. Tingkat penerimaan konsumen menggunakan uji hedonik dengan parameter ketampakan, aroma, rasa, tekstur, aftertaste dan keseluruhan. Hasil analisis menunjukkan bahwa insang ikan memiliki kadar protein 14,15–17,62%, lemak 1,61–5,79%, air 65,36–69,19%, dan abu 10,81–14,93%. Pengolahan insang menjadi keripik menghasilkan kadar protein 8,04–9,52%, kadar lemak 19,33–26,75%, kadar air 4,12–4,67%, dan kadar abu 4,66–6,19%. Keripik insang lemuru segar mengandung lemak tertinggi (26,75%) dan keripik tuna beku memiliki protein tertinggi (9,52%). Kandungan logam berat pada insang berada di bawah batas maksimum yang ditetapkan SNI 7387:2009, dengan kadar Hg 0,01 ppm, Pb 0,02–0,15 ppm, dan Cd 0,02–0,05 ppm. Kandungan mikrobiologi menunjukkan seluruh keripik insang aman dikonsumsi. Analisis hedonik oleh panelis terlatih menunjukkan keripik insang sangat disukai, dengan skor keseluruhan di atas 8,00 dan keripik insang tuna beku memperoleh skor rasa tertinggi (8,90).

Studi Perbandingan Metode Konvensional dan Polymerase Chain Reaction (PCR) dalam Identifikasi Salmonella sp. pada Tuna (Thunnus sp.) Panjaitan, Fenny Crista Anastasia; Budiadnyani, I Gusti Ayu; Suryani, Kadek Harini
Proceedings of The Vocational Seminar on Marine & Inland Fisheries Volume 1 Nomor 1 Tahun 2024
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/voc_seminar.v1i1.15190

Tuna (Thunnus sp.) merupakan komoditas perikanan unggulan Indonesia yang perlu mendapatkan penanganan yang tepat. Kontaminasi bakteri patogen pada produk perikanan perlu diperhatikan untuk mencegah foodborne diseases, seperti Salmonella. Identifikasi Salmonella sp. pada Tuna beku dilakukan dengan metode konvensional dan teknik Polymerase Chain Reaction (PCR). Parameter yang dibandingkan adalah media, waktu pengujian, kapasitas alat pengujian, biaya dan pengguna. Hasil menunjukkan bahwa metode konvensional merupakan pengujian bakteri Salmonella yang tergolong sederhana, sedangkan metode PCR memerlukan reagen khusus dengan sensitivitas yang tinggi dan cepat. Metode konvensional memerlukan kesterilan yang baik dan waktu yang lama dalam persiapan media. Metode PCR memiliki prosedur yang kompleks dan membutuhkan keahlian khusus dalam pelaksanaannya. Oleh karena itu, pemilihan metode identifikasi Salmonella sp. pada tuna ditentukan berdasarkan kebutuhan pengguna.

Bimbingan Teknis Diversifikasi Olahan Udang di Smart Fisheries Village (SFV) Pengambengan Kabupaten Jembrana Bali Perceka, Medal Lintas; Khairunnisa, Anis; Budiadnyani, I Gusti Ayu; Utari, Siluh Putu Sri Dia; Astiana, Ika; Farida, Iftachul; Samanta, Pinky Natalia; Cesrany, Mahaldika; Dewi, Resti Nurmala; Panjaitan, Fenny Crista A; Nugraha, I Made Aditya
Jurnal Pengabdian UNDIKMA Vol. 6 No. 1 (2025): February
Publisher : LPPM Universitas Pendidikan Mandalika (UNDIKMA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/jpu.v6i1.13554

This community service activity aimed to increase knowledge and understanding of the Processing and Marketing Group regarding the diversification of processed shrimp, packaging, and online product marketing. The method of implementing this service used technical guidance with 10 participants from Wijaya Fish Processing and Marketing Group. The evaluation instruments used were pre-test and post-test questions. Pre-test and post-test values were analysed using a t-test at 95% confidence intervals (Î± = 0,05). The results showed that there was an increase in knowledge and understanding of Wijaya Fish Processing and Marketing Group (P<0.05) regarding the diversification of vannamei shrimp processing, packaging, and online product marketing.

Pengujian Organoleptik dan Deteksi Logam Berat pada Bahan Baku dan Produk Bakso Ikan Lemuru (Sardinella lemuru) dari Selat Bali Dewi, Resti Nurmala; Budiadnyani, I Gusti Ayu; Febrianti, Desy; Putrivenn, Dewi Fridolin
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 18, No 2 (2023): Desember 2023
Publisher : Politeknik - Ahli Usaha Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v18i2.973

Ikan lemuru (Sardinella lemuru) merupakan sumberdaya perikanan yang melimpah di Selat Bali dan memiliki nilai ekonomis yang rendah. Untuk menanggulangi permasalahan tersebut, ikan lemuru dapat diolah menjadi produk diversifikasi yang banyak digemari masyarakat yaitu bakso ikan. Oleh karena itu, penelitian ini bertujuan untuk memproduksi bakso ikan lemuru dengan empat konsentrasi daging dan tepung tapioka (P0, P1, P2, dan P3). Tingkat penerimaan konsumen dianalisis melalui pengujian organoleptik menggunakan 30 panelis tidak terlatih. Pengujian logam berat sebagai salah satu jaminan keamanan produk dilakukan menggunakan metode Atomic Absorption Spectroscopy (AAS). Hal ini dikarenakan wilayah penangkapan ikan lemuru di Selat Bali merupakan wilayah perairan yang mengalami banyak pencemaran akibat kegiatan penangkapan ikan dan industri. Hasil pengujian organoleptik pada bahan baku menunjukkan nilai rata-rata delapan untuk seluruh atribut yang menandakan bahwa ikan lemuru berada dalam kondisi segar. Kandungan logam berat pada bahan baku juga masih di bawah ambang batas menurut Standar Nasional Indonesia (SNI). Disamping itu, penambahan daging ikan lemuru dan tepung tapioka memberikan hasil yang signifikan terhadap nilai organoleptik dengan formulasi terbaik (P1) sebesar 7,34 (kenampakan), 7,92 (bau), 8,36 (rasa) dan 7,85 (tekstur) (p0,05). Konsentrasi logam berat pada bakso ikan tidak dipengaruhi oleh penambahan tepung dan berada di bawah ambang batas dengan konsentrasi (mg/kg) pada perlakukan terbaik (P1) sebesar 0,007±0,0010 (Hg) (p0,05), 0,0010±0,0010 (Pb) (p0.05) dan 0,0020±0,0013 (Cd) (p0,05). Dapat disimpulkan bahwa produk bakso ikan lemuru disukai oleh konsumen dan memiliki konsentrasi logam berat pada rentang yang aman.ABSTRACTLemuru fish (Sardinella lemuru) is one dominant commodity from the Bali Strait which has low economic value. To solve this issue, lemuru can be converted into a variety of widely-liked products, such fish balls. Therefore, this study aimed to produce fish balls with four concentrations of meat and tapioca flour (P0, P1, P2 ,and P3). The level of consumer acceptance was analysed through organoleptic testing employing 30 untrained panelists. The heavy metal of samples was also analysed using Atomic Absorption Spectroscopy (AAS). This is due the current fishing activities and industries in the Bali Strait contribute to heavy metals pollution in the water. The organoleptic testing of raw materials revealed an average value of eight for all aspects, which suggested that lemuru was in fresh conditions. The content of heavy metals in raw materials was below standards issued by Indonesian National Standard (SNI). Furthermore, the addition of lemuru meat and tapioca flour was significantly affected the quality of fish ball, with organoleptic scores obtained from the best treatment (P1) were 7.85 (texture), 8.36 (taste), 7.92 (smell), and 7.34 (appearance) (p0.05). The concentration of heavy metals in fish balls was not influenced by the addition of flour and was below the threshold with the concentrations (mg/kg) of 0.007±0.0010 (Hg) (p0.05), 0.0010±0.0010 (Pb) (p0.05) and 0.0020±0.0013 (Cd) (p0.05). In conclusion, lemuru fish ball was preferred by customers and had heavy metal concentrations that were within a safe limit.

THE INFLUENCE OF WOTON (Sterculia shillinglawii) LEAVES MEAL SUPPLEMENTATION ON THE GROWTH AND DIGESTIBILITY PERFORMANCES OF TILAPIA (Oreochromis niloticus) JUVENILES Hismayasari, Intanurfemi B.; Supriatna, Iman; Sayuti, Mohammad; Budiadnyani, I Gusti Ayu; Saidin, Saidin; Asma, Siti; Prajayanti, Vini Taru F.; Abadi, Agung S.
Jurnal Riset Akuakultur Vol 20, No 1 (2025): Maret (2025)
Publisher : Politeknik Kelautan dan Perikanan Jembrana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jra.20.1.2025.79-87

This study aimed to evaluate the effect of Woton (Sterculia shillinglawii) leaves meal supplementation on the growth performance and digestibility of tilapia (Oreochromis niloticus) juveniles. The treatments consisted of Woton leaves meal at inclusion levels of 0% (A), 5% (B), 10% (C), 15% (D), and 20% (E), with each treatment replicated three times. The observed parameters included average daily growth (ADG), average body weight (ABW), growth rate (GR), specific growth rate (SGR), survival rate (SR), feed conversion ratio (FCR), and feed efficiency (FE), as well as protein digestibility and total digestibility. Analysis of variance showed no significant differences in ADG, ABW, GR, and SR among the treatments. However, Treatment B recorded a relatively higher SGR (2.73 ± 0.44% day-1) compared to the other treatments (P < 0.05). The analysis of digestibility revealed significant differences. Treatment C (15% inclusion level) resulted in the highest protein digestibility (99.39 ± 0.02%) and total digestibility (99.37 ± 0.01%), while a lower FCR (1.76 ± 0.24) and a higher FE (57.59 ± 7.85%) were found in Treatment B (P<0.05). This study highlighted that despite Woton leaves meal improving fish digestibility and feed efficiency, its supplementation in fish feed should be limited to 5-10% due to the adverse effects of its flavonoid compounds. Penelitian ini bertujuan untuk mengevaluasi pengaruh suplementasi tepung daun Woton (Sterculia shillinglawii) terhadap kinerja pertumbuhan dan kecernaan juvenil ikan nila (Oreochromis niloticus). Perlakuan terdiri atas tepung daun Woton pada tingkat inklusi 0% (A), 5% (B), 10% (C), 15% (D), dan 20% (E), dengan setiap perlakuan diulang tiga kali. Parameter yang diamati meliputi rata-rata pertumbuhan harian (RPH), rata-rata bobot tubuh (RBT), laju pertumbuhan (LP), laju pertumbuhan spesifik (LPS), tingkat kelangsungan hidup (TKH), rasio konversi pakan (RKP), dan efisiensi pakan (EP) serta kecernaan protein dan kecernaan total. Analisis varians tidak menunjukkan perbedaan yang signifikan pada RPH, RBT, LP, dan TKH di antara perlakuan. Namun, Perlakuan B menunjukkan LPS yang relatif lebih tinggi (2,73 ± 0,44% hari-1) dibanding dengan perlakuan lainnya (P<0,05). Analisis kecernaan mengungkapkan perbedaan yang signifikan. Perlakuan C (tingkat inklusi 15%) menghasilkan kecernaan protein tertinggi (99,39 ± 0,02%) dan kecernaan total tertinggi (99,37 ± 0,01%), sedangkan RKP yang lebih rendah (1,76 ± 0,24) dan EP yang lebih tinggi (57,59 ± 7,85%) ditemukan pada Perlakuan B (P<0,05). Penelitian ini menunjukkan bahwa meskipun tepung daun Woton meningkatkan kecernaan dan efisiensi pakan ikan, suplementasinya pada pakan ikan sebaiknya dibatasi hingga 5-10% karena dampak negatif senyawa flavonoid yang dikandungnya.

Kawasan Konservasi Mangrove sebagai Penggerak Ekonomi Masyarakat Desa Budeng Kabupaten Jembrana Bali Budiadnyani, I Gusti Ayu; Utari, Siluh Putu Sri Dia; Astiana, Ika; Farida, Iftachul; Samanta, Pinky Natalia; Perceka, Medal Lintas; Panjaitan, Fenny Crista Anastasia; Dewi, Resti Nurmala; Khairunnisa, Anis; Cesrany, Mahaldika; Febrianti, Desy
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 10 No. 3 (2024): Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.10.3.386-394

Budeng Village, located in Jembrana Regency, is home to a significant mangrove conservation area featuring 32 species of mangroves with substantial potential for utilization. Conservation activities in this region are led by the Wana Merta Group, which aims to engage the local community of Budeng Village in these deeds. However, the residents have yet to show much interest due to the lack of perceived economic benefits from conservation activities. The purpose of the community service activities conducted in Budeng Village is to enhance the knowledge and skills of the community in transforming mangroves into economically valuable enterprises. These activities comprised three stages: technical guidance, training sessions, and questionnaire distribution. The activities were attended by 15 participants from the Wana Mertha Forest Farmer Group (KTH), which manages the mangrove conservation area in Budeng Village. The technical guidance included institutional strengthening materials for the group. The training sessions covered topics such as mangrove product diversification, processing Brugueira sp. into mangrove chips, processing Xylocarpus granatum into scrubs, processing shrimp and fish into siomay, as well as packaging and digital marketing to support the group's business endeavors. Throughout the technical guidance and training, participants actively engaged in discussions and followed the sessions diligently. The questionnaire results indicated a significant increase in participants' knowledge, from 40% to 73.76%, reflecting an improvement of 34.67% after the activities.

Co-Authors Abadi, Agung S. Ahmad Yani ahmad yani Alan Frendy Koropitan Almira Fardani Lahay Anik Kusmiatun Anis Khairunnisa Asma, Siti Bharata, Made Tisna Adhi Cesrany, Mahaldika Desy Febrianti DIAH AYU SATYARI UTAMI Diah Ayu Satyari Utami Dwi Adinda Wulan Maulidiyah Fenny Crista Anastasia Panjaitan Fenny Crista Anastasia Panjaitan Hadi Nurohman Hatim Albasri Hismayasari, Intannurfemi Hismayasari, Intannurfemi B. Hismayasari, Intanurfemi B. I Gusti Made Ngurah Desnanjaya I Ketut Sumandiarsa I Ketut Sumandiarsa I Made Aditya Nugraha Iftachul Farida Ika Astiana Ika Astiana Ika Astiana Ilham Ilham Iman Supriatna Intannurfemi B. Hismayasari Intannurfemi Hismayasari Juniarta, I Nyoman Made Tisna Adhi Bharata Mahaldika Cesrany Mahaldika Cesrany Mahaldika Cesrany Medal Lintas Perceka medal lintas perceka Moh. Sayuti Ni Luh Dea Sari Ni Made Anggun Pradnyani Putri Nurohman, Hadi Panjaitan, Fenny Crista A Panjaitan, Fenny Crista Anastasia Pinky Natalia Samanta Poy, Maria Delastrada Pradnyani, Ni Made Anggun Putri Yuliana Masrin Putrivenn, Dewi Fridolin Resti Nurmala Dewi saidin, saidin Saidin, Saidin Samanta, Pinky Natalia Sayuti, Moh. Sayuti, Mohammad siluh putu sri dia utari Siluh Putu Sri Dia Utari Suryani, Kadek Harini Tri Audia Paputungan Utari, Siluh Putu Sri Dia Vini Taru Febriani Prajayati

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