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Post-Harvest Handling through Processing Oranges into Wine to Increase the Added Value of Oranges when Fruit is Abundant and the Skills of the Women Farmer Group "Widya Pertiwi" in Belantih Village, Kintamani District, Bangli Regency Astiari, Ni Komang Alit; Sulistiawati, Ni Putu Anom; Suaria, I Nengah; Singapurwa, Ni Made Ayu Suardani; Sutapa, I Gede; Andriani, Anak Agung Sagung Putri Risa; Rama, Kade Nusde Sari
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i3.490

Abstract

The community service activity on aimed at post-harvest handling through processing citrus fruits into wine to increase the added value of citrus fruits when the fruit is abundant. And the skills of the farmer women's group "Widya Pertiwi" in Belantih Village, Kintamani District, Bangli Regency. This service activity is carried out through stages, namely providing material and demonstrations on processing oranges into wine and final evaluation (post-test) through distributing questionnaires. The results of counseling and training showed that through training and hands-on practice, they could easily understand how to process citrus fruit into wine, which could be done when the fruit was excessive in the harvest season, to increase added value and income. The results of this activity showed an overall increase in knowledge where 85% of respondents stated that they understood very well, and the remaining 15% indicated that they understood the extension materials and methods provided, which means that there were no respondents who stated that they did not understand or did not understand. Of the 15 respondents who participated in the counseling, 80% indicated they were very satisfied, and the remaining 20% stated they were satisfied participating in the counseling activities. 95% of the respondents indicated they were very interested, and the remaining 5% stated they were interested in practicing turning citrus fruits into wine in their homes. This means that 100% of the participants from the farmer women's group are interested in improving their skills and applying the technology of processing citrus fruits into wine to reduce the occurrence of fruit spoilage when the fruits are abundant in the harvest season.
Preservation with Different Smoking Techniques to Extend the Shelf Life of “Urutan” Chicken AA Made Semariyani; Sudiarta, I Wayan; Singapurwa , Ni Made Ayu Suardani; Suariani, Luh
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

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

Abstract

“Urutan” chicken is one of the processed meat products processed through the manufacture of meat dough, fat and complete Balinese spices ("Basa Genep"). Extending the shelf life of “urutan” chicken can be done by smoking process either by cold smoking method or hot smoking. Smoke can preserve food ingredients due to the presence of acid, phenolic and carbonyl compounds. The method used in this study is Randomized Block Design (RBD) with a factorial pattern consisting of 2 factors, namely Factor I is Hot Smoking Technique consisting of 3 levels and Factor II is Smoking Time consisting of 4 levels so that 12 treatment combinations are obtained and 2 repetitions are carried out so that 24 experimental units are obtained. The parameters observed include phenol content, water content, ash content, fat content, protein content, Esherichia coli and Salmonella sp. Statistical analysis shows that smoking time has a significant effect (sig <0.05) on the phenol content of “urutan” chicken, but does not have a significant effect (sig> 0.05) on the fat and protein content of “urutan” chicken. The fat content of “urutan” chickens in the smoking duration treatment at a temperature of 100 ° C ranged from 9.798 - 11.870%. The lowest fat content was obtained in 2 hours of smoking, which was 9.798% which was not significantly different from other treatments. The protein content of “urutan” chickens in the smoking treatments of 0.5, 1, 1.5 and 2 hours ranged from 11.788 -12.197%. The smoking duration did not have a significant effect on the protein content of “urutan” chickens, which was probably because the smoking duration of 0.5 -2 hours had not denatured the protein sequence. The phenol content of “urutan” chickens in the smoking treatments of 0.5, 1, 1.5 and 2 hours ranged from 0.206 - 0.312%. The highest phenol content was obtained in 2 hours of smoking at a smoking temperature of 100 ° C, which was 0.312%. The results showed that the longer the smoking, the higher the phenol content of “urutan” chickens. The lowest pH value was obtained in the 100 °C 2-hour smoking treatment of 5.16, which was significantly different from other treatments. The highest water content was obtained in the 100 °C 2-hour temperature treatment of 63.19%, which was significantly different from other treatments
Business Feasibility Analysis of Processed Chicken Feet Products "Dakbal Bali" Putu Diah Wahyuni; Ni Made Ayu Suardani Singapurwa
Jurnal Multidisiplin Madani Vol. 3 No. 6 (2023): June, 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/mudima.v3i6.4136

Abstract

Chicken feet are a by-product waste from chicken slaughterhouses with very limited utilization. Therefore, a solution is needed in overcoming chicken feet waste into a product with economic value.  The utilization of chicken feet can be processed into soup, chicken noodles and chips.  Protein content in chicken feet is used as gelatin in addition, chicken feet bones is also processed into flour which contains nutrients, especially calcium.   Chicken is processed into products in entrepreneurial activities by one of the students of the Food Science and Technology study program at Warmadewa University. The name of this processed claw product is "Spicy and Chevy Boneless Chewy". The spicy and chewy boneless claw processed product has a name, namely "DAKBAL BALI".  The advantages of this product are that consumers are more practical, not messy in consuming feet and the time needed is also shorter and more efficient. The target of selling processed food products per week is 25 packs. The selling time for spicy and chewy boneless feet products is Monday-Sunday, which means that in a month sell 100 packets of spicy and chewy boneless feet (20 kg), spicy and chewy     boneless feet. The Break Even Point of this product is 88 packs with a total cost of 1,311,609
Microbial Analysis of Chicken “Urutan” Traditional Food with Different Smoke Processes A.A. Made Semariyani; I Wayan Sudiarta; Ni Made Ayu Suardani Singapurwa; Luh Suariani; Agata Viani; Sang Ayu Made Agung Prasetiawati Djelantik
International Journal of Scientific Multidisciplinary Research Vol. 1 No. 8 (2023): September 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ijsmr.v1i8.5930

Abstract

The chicken sequence is a processed meat product that is processed by making a complete Balinese meat, fat, and seasoning mixture and then put into a sleeve. This study aimed to investigate the impact of varying concentrations of coconut shell liquid smoke on the sequence features of chickens. The method used in this study is the descriptive analysis of microbial growth observations. The results showed that the use of coconut shell liquid smoke with a concentration of 4% could maintain chicken “urutan” for up to 20 days of storage at low temperatures (5+1 oC) with total microbial characteristics of 2.08 x 107 CFU/g, Escherichia coli < 103 CFU/g and Yeast mold 0 CFU/g (meet the requirements SNI 01-3820-2015)
Antioxidant Activity of DPPH Method on Stone Banana Flour with Blanching Drying and Temperature Treatment Ni Wayan Yulia Andriani; Ni Made Ayu Suardani Singapurwa; A.A. Made Semariyani
International Journal of Scientific Multidisciplinary Research Vol. 1 No. 11 (2023): December 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ijsmr.v1i11.7065

Abstract

Stone banana is a type of banana that has seeds in the fruit. Ares is a young banana stem. Banana stems called ares, located on the inside of banana stems. The objective of this research was to identify the antioxidant capabilities of stone banana fields as they are dried and heated with a UV-Vis spectrophotometer. The results showed that stone banana ares flour has very weak antioxidant activity. It's characterized by an IC50 value of over 500 ppm, which can be interpreted as having a low activity or potential as an antioxidant. The solar drying method and blanching temperature of 85 °C obtained the smallest IC50 average value of 42,429.90 ppm with a very weak category
PERBAIKAN PENANGANAN PASCA PANEN KAKAO BAGI PETANI DI DESA ASAHDUREN KECAMATAN PEKUTATAN KABUPATEN JEMBRANA, BALI Singapurwa, Ni Made Ayu Suardani; Nursini, Ni Wayan; Suariani, Luh; Sudewa, I Ketut Agung; Viani, Agata; Jiwantara, Gusti Ngurah Oka; Winduyasa, I Wayan; Djelantik, Sang Ayu Made Agung Prasetiawati
Jurnal Abdi Insani Vol 11 No 1 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i1.1129

Abstract

Cocoa is the main commodity produced in Asahduren Village, Pekutatan District, Jembrana Regency, Bali. The PM-UPUD program aims to increase the development of farmer groups and Micro, Small, and Medium Enterprises to increase the empowerment of community members based on cocoa plantations which include cocoa cultivation technology and post-harvest technology for cocoa plants. The farmer groups as PM-UPUD partners are the Mekar Nadi Farmer Group and the Tunas Jaya Farmer Group, both of which are located in Asahduren Village, Pekutatan District, Jembrana, Bali. Partner problems include the quality of the cocoa beans produced and the lack of skills in the cultivation and post-harvest handling of cocoa plants. The activity methods used are surveys, counseling, direct practice, monitoring, and evaluation. The results of the PM-UPUD activities are that the Mekar Nadi Farmer Group and the Tunas Jaya Farmer Group have the ability and skills in cocoa cultivation and post-harvest handling of cocoa plants in an integrated and integrated manner. The skills that have been implemented by the partner group from the PM-UPUD program in 2023 include the application of cocoa cultivation technology and the application of cocoa bean fermentation technology. Farmer groups have been able to produce fermented cocoa beans which have a higher selling value.
Optimalisasi Sumber Daya Alam Untuk Meningkatkan Produktivitas Perikanan di Desa Bebetin, Kecamatan Sawan, Buleleng Singapurwa, Ni Made Ayu Suardani; Suariani, Luh; Sudewa, Ketut Agung; Darmadi, Ni Made
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 10 No. 11 (2025): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v10i11.10712

Abstract

Desa Bebetin, Kecamatan Sawan, Kabupaten Buleleng Propinsi Bali, merupakan daerah yang subur dengan potensi pertanian, peternakan dan perikanan. Pengabdian masyarakat ini bertujuan untuk mengoptimalkan sumber daya alam dalam upaya meningkatkan produktivitas perikanan di Desa Bebetin. Kegiatan ini melibatkan pelatihan bagi kelompok mengenai praktik pemeliharaan ikan yang berkelanjutan, penggunaan teknologi modern, dan pengelolaan ekosistem, serta pengolahan hasil budidaya perikanan. Selain itu, dilakukan penyuluhan tentang pentingnya restorasi habitat dan diversifikasi sumber pendapatan untuk mengurangi ketergantungan pada pakan ikan instan yang harganya mahal. Melalui kolaborasi dengan pemerintah desa dan lembaga swadaya masyarakat, program ini berhasil meningkatkan kesadaran masyarakat akan pentingnya keberlanjutan sumber daya perikanan. Hasil evaluasi menunjukkan terjadi peningkatan produktivitas hasil budidaya perikanan sebesar 80%, perbaikan kualitas lingkungan dengan penerapan teknologi sebesar 60%, serta produkstivitas pengolahan hasil perikanan sebesar 20%. Inisiatif ini dapat menjadi model bagi daerah lain dalam mengelola sumber daya perikanan secara berkelanjutan.
Empowerment of Women Farmers Group Jempiring, Bresela Village, Payangan District, Gianyar Regency, in Producing Traditional Snacks for "Celebrations" Semariyani, A.A. Made; Saloko, Satrijo; Yasa, I Wayan Sweca; Suriati, Luh; Singapurwa, Ni Made Ayu Suardani; Sudiarta, I Wayan; Mangku, I Gede Pasek; Chindrawato, A.A. Sagung Manik; Setianingsih, Ni Luh Putu Putri; Laksmi, A.A. Ayu Kanaka Mutiara; Mulia, I Komang Oki Budi; Subin, Maria Reinaldis Jebaut; Putri, , Ni Kadek Sintya Pradnyani
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 3 (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.v9i3.843

Abstract

The group members of the Jempiring Women Farmers Group in Bresela Village have limited knowledge and skills in processing traditional snack products that are hygienic, varied, and suitable for sale for “upakara” (religious ritual) purposes. Most of the “upakara” snacks are purchased from outside the village, which has an impact on the community's low local income and lack of economic independence. The method of implementing the activity includes several stages, namely: socialization and counseling regarding the importance of sanitation and hygiene in food processing, practical training in making various types of traditional snacks, such as “jaja uli” and “jaja begina”, which are suitable for “upakara”, and assistance in terms of packaging, pricing, and product marketing. The results of this activity are very significant: the members of the Jempiring group are now not only able to produce traditional snacks independently but have also formed a local marketing network. This success not only increases the group's income but also preserves the traditional Balinese culinary heritage and strengthens the village's economic independence. Contribution to Sustainable Development Goals (SDGs):SDG 1 – No PovertySDG 5 – Gender EqualitySDG 8: Decent Work and Economic GrowthSDG 11 – Sustainable Cities and Communities
Effect of Chitosan-Based Edible Coating on the Quality and Shelf Life of Fresh Strawberries Sahrial Hafids; Cahyaning Rini Utami; Ni Made Ayu Suardani Singapurwa
Agriculture Journal Vol 2 No 4 (2025): November, 2025
Publisher : CV. HEI PUBLISHING INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70076/apj.v2i4.112

Abstract

Strawberries (Fragaria × ananassa) are highly perishable fruits with limited shelf life, posing challenges to supply chains and consumer satisfaction. This study investigates the efficacy of chitosan-based edible coatings in extending the shelf life and preserving the quality of fresh Indonesian strawberries during refrigerated storage. The coating solution was prepared with 1.5% chitosan and applied via dipping, followed by storage at 4 ± 1˚C and 90% relative humidity for 12 days. Physical, chemical, and microbiological parameters including weight loss, firmness, color, total soluble solids, titratable acidity, Vitamin C retention, antioxidant activity, and microbial counts were systematically evaluated every 3 days. Results showed that chitosan coating significantly reduced weight loss and maintained higher firmness compared to uncoated controls. The coating also effectively preserved color by controlling lightness and redness (CIELAB parameters) and limited microbial proliferation, thereby extending the shelf life. Statistical analyses confirmed significant differences between coated and control groups from Day 6 onwards, with large effect sizes observed. These findings highlight the potential of chitosan edible coatings as a sustainable, low-cost postharvest technology to enhance strawberry quality and prolong shelf life under suboptimal cold chain conditions.
Community Empowerment Through the Diversification of Rosella Products into Fermented Kombucha Ni Made Ayu Suardani Singapurwa; Aida Firdaus Muhammad Nurul Azmi; A A Made Semariyani; Luh Suriati; I Wayan Sudiarta; Ni Luh Putu Putri Setianingsih; Anak Agung Sagung Manik Chindrawati; Ni Made Defy Janurianti
Unram Journal of Community Service Vol. 7 No. 1 (2026): March
Publisher : Pascasarjana Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/ujcs.v7i1.1347

Abstract

This community service program aimed to enhance the added value of roselle (Hibiscus sabdariffa L.) through the development of kombucha as a functional beverage while empowering the GAPOKWATAN Lumbung Rasa women farmers’ group in Pitra Village, Bali. Prior to the intervention, roselle utilization was limited to dried tea production with low economic value, constrained by limited knowledge, technology, and market access. The program introduced appropriate postharvest technologies, including training in Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP), fermentation using Symbiotic Culture of Bacteria and Yeast (SCOBY), and product packaging and labeling. Members were also supported with fermentation and packaging equipment to standardize production. Pre- and post-program assessments revealed substantial improvements: hygienic processing increased from 30% to 80%, fermentation skills from 20% to 75%, packaging quality from 25% to 70%, technology adoption from 15% to 85%, and product diversification from 10% to 65%. Beyond technical capacity, the program fostered social empowerment, as women transitioned from supplementary laborers to key innovators and decision-makers in production and marketing. Economically, the group achieved routine production of 10–15 liters of kombucha per week, with an average selling price of IDR 20,000–25,000 per 250 ml bottle, resulting in a 40–50% increase in income compared to previous activities. Environmentally, the process is considered sustainable, as it relies on locally available raw materials without generating hazardous waste. Overall, this initiative demonstrates that roselle kombucha innovation can strengthen community empowerment, gender inclusivity, and local economic sustainability while contributing to functional food development.
Co-Authors , I Nyoman Rudianta A A Made Semariyani A. A. Made Semariyani A. A. Made Semariyani A.A Made Semariyani A.A. Made Semariyani A.A. Made Semariyani A.A. Made Semariyani AA Made Semariyani Agata Viani Aida Firdaus Muhamad Nurul Azmi Aida Firdaus Muhammad Nurul Azmi Aida Firdaus Muhammad Nurul Azmi Amelia Putri Purnomo Amir Hinggiranja Anak Agung Ayu Kanaka Mutiara Laksmi Anak Agung Diah Apriyanti ANAK AGUNG GEDE INDRANINGRAT Anak Agung Gede Indraningrat Anak Agung Gede Indraningrat Anak Agung Made Semariyani Anak Agung Made Semariyani Anak Agung Made Semariyani Anak Agung Sagung Manik Chindrawati Anak Agung Sagung P Putri Risa Andriani Anak Agung Sagung Putri Risa Andriani Andika Umbu Tiba Andriani, Agung Sagung Putri Risa Andriani, Anak Agung Sagung Putri Risa Anom Sulistiawati Ni Putu Arandini, Putu Chiana Adi Ayu Ningtias Mas Puspitayanti Azmi, Aida Firdaus Muhamad Nurul Chelsia Wihelmina Edam Chindrawato, A.A. Sagung Manik Chinta Dewi, I Gusti Ayu Dalima, Yasniana Dalima DellaX’ma Nandari DellaX’ma Nandari DellaX’ma Nandari DellaX’Ma Nandari Desak Ketut Tristiana Sukmadewi Djelantik, Sang Ayu Made Agung Prasetiawati Edam, Chelsia Wihelmina Ela Tara Wini Bira Ela Tara Wini Bira Ernesia Kunigunda Lando Fadhilah Lamun @ Jailani Fransiska Sisilia Bheni G.S.S. Djarkasi Gede Yohanes Arygunartha Gek Dian Dharma Yanti Giman, Hermanus Grace Yohana Romauli Naibaho Gusti Agus Maha Putra Sanjaya Gusti Ngurah Oka Jiwantara Gusti Ngurah Oka Jiwantara Hermanus Giman I A.A Made Semariyani I Dewa Ayu Ketut Yunantariningsih I Dewa Ayu Ketut Yunantariningsih I Gede Ari Supastiawan I Gede Pasek Mangku I Gede Sutapa I Gede Sutapa I Gede Sutapa, I Gede I Gusti Agung Ayu Sucitra Ekaryani I Gusti Agus Maha Putra Sanjaya I Gusti Agus Maha Putra Sanjaya I Gusti Ayu Chinta Dewi I Gusti Bagus Udayana I Gusti Bagus Udayana I Gusti Made Arjana I Ketut Agung Sudewa I Ketut Agung Sudewa I Komang Budi Mulya I Made Griya Adi Parta I Made Griya Adi Parta I Made Kawan I Made Mardika I Nengah Suaria I Nengah Suaria I Nengah Suaria I Nyoman Rudianta I Nyoman Rudianta I Nyoman Rudianta I Nyoman Rudianta I Nyoman Rudianta I Nyoman Rudianta I Nyoman Rudianta I Putu Ajus Raditya Putra I Putu Candra I Putu Candra I Putu Candra I Putu Candra I Putu Candra I Putu Candra I Putu Candra I Putu Candra I Putu Candra I Putu Candra I Putu Candra I Putu Candra Suta Adnyana I Putu Candra, I Putu I Putu Yoga Ary Nugraha I Wayan Richo Yasa I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Wesna Astara (Scopus ID: 57211467012) I Wayan Wesna Astara (Scopus ID: 57211467012) I Wayan Winduyasa Ida Bagus Wayan Gunam Ignasius Edward Ileng Janurianti, Ni Made Defy Jiwantara, Gusti Ngurah Oka K. Agus Yogi Indrawan Kant, Mariam Lupita Ketut Agung Sudewa Komang Nita Wedaningsih Komang Nita Wedaningsih Komang Nita Wedaningsih Laksmi, A.A. Ayu Kanaka Mutiara Luh Kade Datrini Luh Suariani Luh Suariani Luh Suariani Luh Suariani Luh Suariani Luh Suariani, Luh Luh Suriati MADE DHARMESTI WIJAYA Manikam, Raseetha Vani Siva Maria Intan Claudia Yatub Maria Reinaldis Jebaut Subin Maria Reinaldis Jebaut Subin Mariam Lupita Kant Muhamad Hazim Bin Ahmad Nazari Mulia, I Komang Oki Budi N.M. Yudiastari Naratama, I Putu Ngurah Ni Komang Alit Astiari Ni Komang Armaeni Ni Komang Armaeni Ni Luh Putu Putri Setianingsih Ni Luh Putu Putri Setianingsih Ni Luh Putu Putri Setianingsih Ni Luh Putu Putri Setianingsih Ni Made Ayu Gemuh Rasa Astiti Ni Made Darmadi Ni Made Darmadi Ni Made Darmadi Ni Made Darmadi Ni Made Darmadi Ni Made Yudiastari Ni Made Yudiastari Ni Made Yudiastari, Ni Made Ni Nyoman Suartini Ni Putu Anom Sulistiawati Ni Putu Anom Sulistiawati Ni Putu Anom Sulistiawati, Ni Putu Anom Ni Putu Bella Trisna Dewi Ni Putu Bella Trisna Dewi Ni Putu Chiana Adi Arandini Ni Putu, Anom Sulistiawati Ni Wayan Eka Manik Astini Ni Wayan Eka Manik Astini Ni Wayan Nursini Ni Wayan Nursini Ni Wayan Nursini Ni Wayan Yulia Andriani Ni Wayan Yulia Andriani Oka Jiwantara Gusti Ngurah PANDE PUTU CHRISTINE PUTRI PURNAMI Parta, I Made Griya Adi Pavalee Chompoorat Tridtitanakiat Pranamya, I Agus Kerta Purwaningtyas Kusumaningsih Putri Risa Andriani, Anak Agung Sagung P Putri, , Ni Kadek Sintya Pradnyani Putu Chiana Adi Arandini Putu Diah Wahyuni Putu Diah Wahyuni Rama, Kade Nusde Sari Raseetha Vani Siva Manikam Rudianta, , I Nyoman Rudianta, I Nyoman Sahrial Sahrial Salensia Haryati Afons Saloko, Sartijo Sang Ayu Made Agung Prasetiawati Djelantik Sang Ayu Made Agung Prasetiawati Djelantik Sang Ayu Made Agung Prasetiawati Djelantik Sang Ayu Made Agung Prasetiawati Djelatik SAPUTRA, ARYA Satrijo Saloko SATRIYAS ILYAS Semariyani, A.A.Made Setianingsih, Ni Luh Putu Putri Sofia nggoweng Sofia nggoweng Sofia Utami Putri Sunarso Subin, Maria Reinaldis Jebaut Sudewa, I Ketut Agung Sudewa, Ketut Agung Sudewa, Ketut Agung Sudiarta, Wayan Tanjung Subrata Utami, Cahyaning Rini Viani, Agata Wibawa, Putu Rizky Ari Yasa Winduyasa, I Wayan Yan Tonga Yasa, I Wayan Sweca Yasniana Dalima Dalima Yohanes Lewa Yohanes Parlindungan Situmeang Yulianus Jordi Ziku Yunantariningsih, I Dewa Ayu Ketut Ziku, Yulianus Jordi