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PENGEMBANGAN PRODUK SELAI KULIT KOPI PADA KELOMPOK UNIT PRODUKSI PENGOLAHAN CATUR PARAMITHA DESA CATUR KINTAMANI BALI Luh Suriati; I Gede Pasek Mangku; I Dewa Gede Yudi Ardana; I Wayan Widiantara Putra
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 5 No 2 (2021)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/logista.5.2.63-68.2021

Abstract

Kopi merupakan komoditas unggulan Indonesia. Pengolahan kopi menghasilkan 55-60% biji kopi dan 40-45% kulit kopi. Pemanfaatan limbah kulit kopi di Indonesia belum optimal. Perkembangan perkebunan kopi juga secara tidak langsung meningkatkan jumlah limbah kulit kopi yang dihasilkan. Teknologi tepat guna diperlukan untuk mengolah limbah kulit kopi menjadi produk salah satunya selai. Selai merupakan makanan favorit masyarakat saat ini. Selain rasanya yang enak, selai juga memiliki profil nutrisi yang baik dan dimakan dengan roti. Kegiatan pengabdian ini dilaksanakan pada kelompok Unit Produksi Pengolahan Catur Paramitha, Desa Catur, Kintamani Bali. Kopi green bean dan kopi bubuk sudah diproduksi dan dipasarkan oleh mitra, namun pengolahan limbahnya belum dilakukan. Mitra ingin mengolah limbah kulit kopi menjadi produk yang memiliki nilai tambah. Mitra tidak mengetahui bidang kewirausahaan, sehingga kesulitan dalam mengelola produksi dan pemasaran. Solusi untuk mengatasi permasalahan mitra adalah: memberikan teknologi tepat guna pengolahan selai kulit kopi, bantuan peralatan, pengetahuan tentang cara pengemasan, dan pelabelan produk selai, pemasaran dan kewirausahaan. Pelaksanaan kegiatan pengabdian pada masyarakat telah berjalan dengan lancar. Jumlah peserta yang mengikuti kegiatan sebanyak 20 orang. Berdasarkan hasil evaluasi, kelompok menguasai teknologi pembuatan selai hingga 75%. Perlu pendampingan lebih lanjut kepada kelompok sehingga dihasilkan produk selai kulit kopi yang berkualitas dan dapat dipasarkan. Kata kunci: kopi arabika, kulit kopi, kintamani, pengembangan produk, selai ABSTRACT Coffee is Indonesia's leading commodity. Coffee processing produces coffee beans and coffee husks. Utilization of coffee husk waste in Indonesia is not optimal. The development of coffee plantations also increases the coffee husk. Appropriate technology is needed to process coffee husks, which is jam. Jam is a favorite food of today's society. Its great taste, jam also has a good nutritional profile. This service activity was carried out in the Catur Paramitha group, Catur Village, Kintamani Bali. Green bean coffee and ground coffee have been produced and marketed, but the waste treatment has not been carried out. Partners want to process coffee husks into products that have added value. Partners do not know the field of entrepreneurship, so it is difficult to manage production and marketing. The solutions to overcome partner problems are: providing appropriate technology for processing coffee husks jam, equipment assistance, knowledge on packaging and labeling, marketing and entrepreneurship. The implementation of community service activities has been running smoothly. The number of participants who took part in the activity was 20 people. The group mastered the technology of making jam up to 75%. There needs to be further assistance so that quality and marketable coffee husks jam products. Keywords: arabica coffee, coffee husks, jam, kintamani, product development
Empowerment of PKK Wanagiri Group Through the Application of Natural Preservative Aloe-coating on Strawberries Luh Suriati; K Selamet
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 6 No. 3 (2022)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (415.135 KB) | DOI: 10.29165/ajarcde.v6i3.113

Abstract

Postharvest handling of strawberries is an effort to prevent damage, maintain quality and extend shelf life. The application of the edible coating is a step that can be taken in the postharvest handling of strawberries. The number of harmful preservatives on the market is a cause for concern. Aloe vera gel is a natural ingredient that can be used as an edible coating for strawberries. Empowerment of community groups in the application of natural preservative Aloe-coating on strawberries can overcome the problems that exist in the community. One of the groups in the villages that has this problem is the Empowering Family Welfare Group PKK Wanagiri, which is located in Sukasada District, Buleleng Regency, Bali Province, Indonesia. Partners do not know post-harvest handling, entrepreneurship, and marketing. The solutions to solve the problems are: providing knowledge about post-harvest handling, packaging, entrepreneurship, and marketing. Appropriate technology on how to make Aloe-coating and methods of its application to strawberries are provided and quality can be maintained. The method used is active community participation and exploratory. The result is community service activities have been running smoothly. The PKK Wanagiri, get the added value and their standard of living has increased. Post-harvest handling of strawberries can be applied. Knowledge of Aloe-coating produce, method of application, packaging, hygiene sanitation, entrepreneurship, and appropriate product marketing was understood and applied. This activity is carried out continuously and the group can independently make aloe vera coating, and apply it to strawberries, thereby increasing income.
The Development of Taro Processed Product in Women Farmers Group in Baru Village, Tabanan Bali Indonesia Luh Suriati; Aida Firdaus Muhamad Nurul Azmi; Raseetha Vani Siva Manikam; Ni Made Ayu Suardani Singapurwa; I Gede Pasek Mangku; Anak Agung Made Semariyani; I Wayan Sudiarta; I Nyoman Rudianta; I Putu Candra; Ni Luh Putu Putri Setianingsih
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 6 No. 1 (2022)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (307.206 KB) | DOI: 10.29165/ajarcde.v6i1.83

Abstract

The processing of food products during the pandemic is growing rapidly, resulting in processed products that are increasingly diverse and widespread in the market. To empower rural communities by improving knowledge, attitudes, skills, and behaviors, activities and mentoring programs are needed in accordance with the needs of the community. This community service activity was held in the Group of Women's Farmers “Dharma Santi”, Baru Village, Marga Sub district, Tabanan Regency, Bali Province. Taro is an untapped commodity in Baru Village. Processing taro into various products such as bread, jam, and noodles have been produced and marketed by Women Farmers Group, but marketing is still limited around the village. Farmers Group does not have adequate entrepreneurship skill, production management, and marketing. The solution to address partner problems is to provide the right technology for processing bread, jam, and taro noodles, equipment assistance, knowledge of packaging and product labeling, marketing, and entrepreneurship. The implementation of community service activities has been running smoothly. The number of participants who participated in the activity was 10 people. Based on the results of the evaluation, this group mastered the technology of making bread, jam, and taro noodles up to 75%. Further help is needed to the group so that more quality bread products, jams, and taro noodles produced have a longer shelf life as well as wider marketing.
PENGEMBANGAN METODE PENGOLAHAN UNTUK MENINGKATKAN AROMA, CITARASA DAN PENERIMAAN SENSORIS PRODUK KOPI ARABIKA I Gede Pasek Mangku; Luh Suriati; I Dewa Gede Yudi Ardana; I Wayan Widiantara Putra
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 6 No 1 (2022)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/logista.6.1.15-19.2022

Abstract

Aroma dan citarasa menjadi parameter yang sering dipergunakan oleh konsumen dalam menilai tingkat kualitas produk kopi. Aroma dan citarasa pada kopi dipengaruhi proses pengolahan dan mutu bahan baku (buah kopi). Fermentasi dan sangrai merupakan tahapan proses yang paling penting dan berpengaruh terhadap aroma dan citarasa produk kopi. Tujuan kegiatan pengabdian ini adalah untuk meningkatkan pengetahuan dan keterampilan peserta dari UPP. Catur Paramitha sebagai mitra kerja dalam pelaksanaan program Matching Fund tahun 2021. Selain itu untuk meningkatkan aroma, citarasa dan kualitas biji kopi dan kopi bubuk yang dihasilkan oleh mitra. Pelaksanaan kegiatan pengabdian ini menggunakan metode survey, transfer teknologi dan keterampilan, wawancara, pelatihan, dokumentasi dan evaluasi program. Hasil kegiatan menunjukkan bahwa peserta yang terlibat mendapatkan pengetahuan dan keterampilan dalam bidang pengolahan kopi secara fermentasi kering terkendali dari aspek suhu dan waktu fermentasi. Melalui proses fermentasi kering yang terkendali dapat meningkatan kualitas biji kopi dan kopi bubuk yang dihasilkan terutama dari parameter aroma dan citarasa. Bagaimanapun, faktor lingkungan terutama suhu yang rendah, kelembaban tinggi serta cuaca yang tidak menentu menjadi penghalang selama melakukan proses pengeringan biji kopi. UPP. Catur Paramitha lebih banyak melakukan penyangraian kopi dengan tingkat sedang (middle roasting). Kata kunci: Metode pengolahan, fermentasi terkendali, kopi arabika, citarasa, evaluasi sensoris ABSTRACT Aroma and flavor is part of the quality parameter as consideration for the consumer for acceptance of coffee products. The aroma and flavor are affected by the processing method as well as the quality of the raw material. Fermentation and roasting are the most critical procedure that can contribute to the aroma and flavor of the coffee product. The purposes of this community service are to educate and increase the knowledge and skill of the member and staff of UPP. Catur Paramitha and to increase the aroma, flavor, and quality of the coffee beans and the coffee product. The method was used in this activity are survey, transfer knowledge and skill, interview, training, documentation, and evaluation to assess the success of the activities. The result showed that the participants and staff of UPP. Catur Paramitha who processed the beans obtained knowledge and skill a processing coffee with dried fermentation mainly in controlled temperature and duration fermentation. On the other hand, they can increase the aroma, flavor, and sensories quality of the coffee by improving the process especially the use of the dried fermentation method. The environment is one of the challenges during the drying of the coffee beans due to low temperature and high humidity. They used more middle roasting to produce a coffee powder. However, the level of quality and degree of roasting is defending on the economic consumer levels. Keywords: Processing methods, control fermentation, arabica coffee, flavour, sensories evaluation
Innovation in the Processing of "Balinese Arak" based on Bananas, Specially Asah Duren Village, Pekutatan District, Jembrana Regency, to Support Ecotourism Development Ni Luh Putu Putri Setianingsih; Gregoria S. Suhartati Djarkasi; A.A. Made Semariyani; I Wayan Sudiarta; Ni Made Ayu Suardani Singapurwa; Luh Suriati; I Gede Pasek Mangku; I Putu Candra; Sang Ayu Made Agung Prasetiawati Djelatik; Gusti Ngurah Oka Jiwantara; I Putu Ajus Raditya Putra
Asian Journal of Community Services Vol. 2 No. 9 (2023): September 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ajcs.v2i9.5786

Abstract

The body needs a lot of nutrients from bananas, which have a lot of nutritional content. Natural bananas contain no fat, cholesterol, or sodium. Bananas can be processed into processed products such as wine or "Balinese Arak," made from bananas. The following is a nutritional description of bananas. "Balinese Arak," an alcoholic beverage made from fermented bananas, is one of the most valuable banana derivative products. Appropriate steps are needed to solve the problems faced by farmer women's groups. One effort that can be made is to encourage people to learn food processing techniques and to make "Balinese Arak" from bananas. Partners fully understand how to properly process banana-based "Arak Bali" products
Utilization of Ginger to Increase Community Welfare in Singapadu Kaler Village Putri Setianingsih Putri; Ni Made Ayu Suardani Singapurwa; Luh Suriati; Salensia Haryati Afons; A.A. Made Semariyani; I Gede Pasek Mangku; I Wayan Sudiarta; I Putu Candra; I Nyoman Rudianta
Asian Journal of Community Services Vol. 2 No. 10 (2023): October 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ajcs.v2i10.4955

Abstract

Ginger is an untapped commodity in Singapadu Kaler Village. To empower rural communities through increasing knowledge, attitudes, skills, and behaviors, activities and mentoring programs are needed that are under the needs of the community. Processing of ginger into various products such as candied ginger and instant ginger has been produced and marketed by PKK women. PKK women do not yet have adequate entrepreneurial, production management, and marketing skills. The solution to overcome partner problems is to provide the right technology for processing candied ginger and instant ginger, equipment assistance, knowledge of product packaging and labeling, marketing, and entrepreneurship. Based on the evaluation results, this group mastered the technology of making candied ginger and instant ginger up to 75%.
KARAKTERISTIK FISIKO KIMIA EDIBLE FILM PULP KOPI DENGAN PENAMBAHAN KITOSAN Gek Ayu Sagita Widya Tresna Wati; Luh Suriati; Anak Agung Made Semariyani
Cannarium Vol 21, No 2 (2023)
Publisher : Universitas Khairun

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

Abstract

Edible film merupakan lapisan tipis dari bahan yang dapat dimakan, mampu meningkatkan mutu makanan, yang kualitasnya ditentukan oleh bahan penyusunnya. Edible film berbahan dasar polisakarida sering digunakan untuk melapisi bahan pangan karena mampu bertindak sebagai membran permeabel yang selektif dalam pertukaran gas karbondioksida dan oksigen. Salah satu bahan polisakarida dalam pembuatan edible film ialah pulp kopi. Pulp kopi terdiri dari bagian kulit terluar (exocarp) dan bagian daging buah (mesocarp).Tujuan dari penelitian ini adalah untuk mengetahui pengaruh konsentrasi kitosan dan volume pencetakan terhadap karakteristik fisikokimia edible film pulp kopi serta mengetahui konsentrasi kitosan dan volume pencetakan untuk menghasilkan edible film pulp kopi dengan karakteristik fisikokimia terbaik. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan dua faktor perlakuan yaitu konsentrasi kitosan 1,0%, 1,5% dan 2,0% dan volume pencetakan 20 ml, 30 ml dan 40 ml. Dari hasil penelitian diperoleh bahwa konsentrasi kitosan dan volume pencetakan berpengaruh terhadap karakteristik fisikokimia edible film pulp kopi. Edible film pulp kopi dengan penambahan kitosan 1,5% dan volume pencetakan 20 ml menghasilkan edible film pulp kopi dengan karakteristik fisikokimia terbaik dengan karakterisik kadar air 0,56%, derajat keasaman (pH) 5,0, warna (ΔE) 26,01, transparansi 70,59, ketebalan 0,06 mm, dan kelarutan yang baik.
Family Welfare Empowerment (PKK) of Ban Village Karangasem through Product Development Based on Roselle and Mangoes Suriati, Luh; Nazir, Novizar; Azmi, AFMN; Zamri, SFM; Singapurwa, NMAS; Semariyani, AAM; Mangku, IGP; Sudiarta, IW; Candra, IP; Setianingsih, NPP; Putra, IPAR; Pratiwi, NLPYM; Mulia, IKOB; Kusuma, DAJ; Winduyasa, IW; Prastiawan, IBO; Girindra, AANS
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.v8i3.460

Abstract

Community empowerment through the development of roselle and mango-based food products in Ban Village, Karangasem, Bali, aims to enhance community independence and welfare by developing roselle and mango-based food products in Ban Village, Karangasem, Bali. The focus is on effective food processing, fostering entrepreneurial spirit, and providing training in product diversification and marketing. Collaboration with universities and networks supports sustainable development, increases the economic value of local agricultural products, opens new market opportunities, and encourages sustainable ecotourism while preserving local wisdom in Ban Village. The initiative involves 15 members of the Ban Village PKK group, established in 2010. The implementation method is structured and includes coaching, training, mentoring, and consultation to address various challenges in adding value for partners. Community service activities are conducted through lectures, discussions, demonstrations, training sessions, and Q&A. As a result, the community empowerment activities significantly increased the knowledge and skills of PKK members in processing and marketing roselle and mango products, such as roselle tea and mango dodol, thereby creating new sources of income. Despite the progress, most participants require further training in packaging and product variety. Diversification efforts have increased the economic value of local agricultural products, providing stable profits for farmers.
Post-Harvest Handling of Coffee through Coating Application with Zero-waste Concept to Support Green Economy in Wanagiri Village, Sukasada District, Bali: Post-Harvest Handling of Coffee through Coating Application in Wanagiri Village, Sukasada District, Bali Suriati, Luh; Kaca, I Nyoman; Wirajaya, Anak Agung Nguran Mayun; Rabani RS, I Gusti Agung Yogi; Padmarini, Ni Made Andira; Putri, Putu Ananda Icaka; Dewi, Ni Made Putri Pradnya Paramita; Darmawan, Kadek Dinda Rahayu; Patni, Gusti Ayu Yunda Darma
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.v8i3.483

Abstract

The objective of this activity is to enhance the knowledge of the community in Wanagiri Village on more effective and efficient coffee farming techniques, to improve the productivity and quality of life for coffee farmers in the area. The training will focus on developing skills in coffee cultivation, post-harvest processing, and product diversification. The specific type of coffee being highlighted is robusta Wanagiri coffee, which has gained international popularity due to its unique aroma and flavor. The planned activities will include face-to-face training, counseling, and hands-on practice, where experts will provide guidance and support to help the partners understand and apply the technology provided. The ultimate goal is to enable the partners to improve their coffee production and develop diverse coffee products, such as ground coffee, green bean coffee, and instant specialty coffee, to reach a wider market. This activity is scheduled to take place in Wanagiri Village, Sukasada District, Buleleng Regency on August 5th, 2024. After the training and exercise, it was found that the participants understood the material presented by the resource person and were very interested in applying a coating to their coffee to reduce farmer losses and to utilize or process coffee husk waste into animal feed to be fed directly to their livestock or to become organic fertilizer. Good post-harvest handling, including the application of coating technology, is very important in maintaining coffee quality, particularly in preserving aroma and flavor during storage and transport. In addition, the application of zero-waste technology in coffee processing has the potential to reduce waste and increase the value of coffee by-products
Pemberdayaan Bumdes Wanagiri untuk Meningkatkan Nilai Tambah Kulit Kopi menjadi Edible Film Kemasan Ramah Lingkungan Suriati, Luh; I G. P. Mangku; G. A. S. Widya Krisnawati; A. A. N. Surya Girindra
JURNAL WIDYA LAKSANA Vol 13 No 2 (2024)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jwl.v13i2.54368

Abstract

Limbah kulit kopi merupakan salah satu masalah besar dalam industri agro, yang selama ini belum dimanfaatkan secara optimal dan menimbulkan dampak lingkungan negatif. Pengabdian ini bertujuan untuk menganalisis potensi pemanfaatan limbah kulit kopi sebagai bahan dasar pembuatan Edible Film yang biodegradable dan bernilai ekonomis.  Pelaksanaan kegiatan PKM menggunakan jenis pengabdian tindakan partisipatif dengan desain berbasis komunitas yang melibatkan mitra dalam setiap tahapan kegiatan. Subjek uji coba pengabdian ini melibatkan 20 anggota dari kelompok tani di Desa Wanagiri, serta pengurus Bumdes Eka Karya Giri Utama. Metode pengumpulan data dilakukan melalui observasi langsung, wawancara mendalam, dan penyebaran kuesioner yang dirancang dengan kisi-kisi validitas instrumen untuk memastikan bahwa data yang dikumpulkan akurat dan relevan. Metode analisis data meliputi analisis deskriptif. Hasil pengabdian ini yaitu Edible Film berbahan kulit kopi memiliki sifat biodegradable dan dapat mengurangi ketergantungan pada kemasan plastik konvensional, sejalan dengan tujuan utama pengabdian. Kesimpulan dari pengabdian ini adalah bahwa pemanfaatan limbah kulit kopi menjadi Edible Film tidak hanya memberikan solusi terhadap permasalahan limbah tetapi juga berkontribusi pada peningkatan keterampilan dan pemberdayaan ekonomi masyarakat. Implikasi dari pengabdian ini mencakup dorongan pengembangan produk ramah lingkungan dan penguatan usaha berbasis komunitas.
Co-Authors A. A. N. Surya Girindra A.A. Made Semariyani AASM Chindrawati Aida Firdaus Muhamad Nurul Azmi Anak Agung Sagung Manik Chindrawati Ariawan, I.W. Eka Putra Arisudana, I Gede Ayu Sukmawati, I Gusti Ayu Sukmawati, I Gusti Azmi, AFMN Azmi, Aida Firdaus Muhamad Nurul B Elopere Candra, IP Candra, Putu candra, putu Chindrawati, Anak Agung Sagung Manik Chindrawato, A.A. Sagung Manik Cindrawati, A A S Manik Damayanti, Ni Luh Putu Sulis Dewi Damayanti, Ni Luh Suriati Putu Sulis Dewi Damayanti, Putu Sulis Dewi Darmawan, Kadek Dinda Rahayu Datrini, L K Datrini, Luh Kade Dewa Made Hardi Juliana Dewi, Ni Made Putri Pradnya Paramita Dharmesti Wijaya Dharmesti Wijaya Dharmika, I.M.Dedy Felipus Muni Firdaus Muhammad Nurul Azmi, Aida G. A. S. Widya Krisnawati G.S.S. Djarkasi Gede Hendra Wiguna Gek Ayu Sagita Widya Tresna Wati Giman, Hermanus Girindra, AANS Girindra, Anak Agung Ngurah Surya Gusti Ngurah Oka Jiwantara Hazim Bin Ahmad Nazari, Muhamad Hermanus Giman I Dewa Gede Yudi Ardana I Dewa Gede Yudi Ardana I G. P. Mangku I Gede Arisudana I Gede Pasek Mangku I Gusti Ayu Sukmawati I Gusti Bagus Udayana I Komang Supardika I Komang Supardika I Made Suwitra, I Made I Nyoman Kaca 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 Suta Adnyana I Putu Candra, I Putu I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Sweca Yasa I Wayan Widiantara Putra I Wayan Widiantara Putra Ignasius Edward Ileng Ina, Maria Berkat Ina, Maria Berkat K Selamet Kaca, Nyoman Kusuma, DAJ Laksmi, A.A. Ayu Kanaka Mutiara Lamun @ Jailani, Fadhilah M. Aditya Prayoga Mangku, IGP Manikam, Raseetha Vani Siva Mardewi, N K Maria Berkat Ina Muhammad Zahran Rasyid Sulaeman Mulia, I Komang Oki Budi Mulia, IKOB Ni Ketut Mardewi Ni Luh Putu Dian Windari Ni Luh Putu Dian Windari Ni Luh Putu Indiani Ni Luh Putu Putri Setianingsih Ni Luh Putu Putri Setianingsih Ni Luh Putu Putri Setianingsih Ni Made Ayu Suardani Ni Made Ayu Suardani S. Ni Made Ayu Suardani Singapurwa Ni Made Ayu Suardani Singapurwa Ni Made Ayu Suardani Singapurwa Ni Made Puspasutari Ujianti Ni Made Rustini, Ni Made Ni Wayan Ani Maryani Ni Wayan Widhidewi NLPSD Damayanti Novizar Nazir Nyoman Ayu Nila Dewi Nyoman Rudianta Padmarini, Ni Made Andira Partiwi Dwi Astuti, Partiwi Dwi Patni, Gusti Ayu Yunda Darma Prastiawan, IBO Pratiwi, NLPYM Prayoga, I Kadek Mahabojana Dwi Putra, I Putu Ajus Raditya Putra, IPAR Putri , Ni Kadek Sintya Pradnyani Putri, , Ni Kadek Sintya Pradnyani Putri, Putu Ananda Icaka Putu Candra Putu Devi Novayanti Rabani RS, I Gusti Agung Yogi Rabani, I Gusti Agung Yogi Raditya_Putra, I P A Raseetha Vani Siva Manikam Rudianta, I Nyoman Rudianta, I Nyoman Salensia Haryati Afons Saloko, Sartijo Sang Ayu Made Agung Prasetiawati Djelatik Sanjaya, I Gusti Agus Maha Putra Satria_Kesumayasa, N P G Satrijo Saloko Selamet, I K Selamet, I Ketut Selamet, K Semariyani, AAM Setianingsih, Ni Luh Putu Putri Setianingsih, NPP Singapurwa, NMAS Subin, Maria Reinaldis Jebaut Sudiarta, IW Sudiarta, Wayan Sudita, Dewa Nyoman Sukmadewi, D K T Sukmadewi, Desak Ketut Tristiana Sulis_Dewi, N L P Tresna Wati, Gek Ayu Sagita Widya Wati, Gek Ayu Sagita Widya Tresna Wibawa, Putu Rizky Ari Yasa Widiantara_Putra , I W Wiguna, Gede Hendra Winduyasa, IW Wirajaya, Anak Agung Ngurah Mayun Wirajaya, Anak Agung Nguran Mayun Wulandari, Riza Yasa, I Wayan Sweca Yohanes Parlindungan Situmeang Yuhendra AP Zamri, SFM