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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
Development of Innovative Taro-Based Product Management with Zero-Waste Concept to Increase the Independence of PKK Wanagiri Luh Suriati; I Ketut Selamet; Desak Ketut Tristiana Sukmadewi
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 1 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (409.182 KB) | DOI: 10.29165/ajarcde.v7i1.235

Abstract

The development of innovative products is currently growing rapidly producing a variety of processed products that are increasingly diverse. Taro tubers are one of the potential foodstuffs to be developed. Taro in addition to having carbohydrate component, also contains other components that are good for health. Taro has the disadvantage of itching when consuming taro due to the oxalate compounds contained in it. This has resulted in people being reluctant to process taro. This problem was experienced by one of the groups in Wanagiri Village, namely the Prosperous Family Empowerment Group (PKK) Wanagiri, which is located in Sukasada District, Buleleng Regency, Province Bali, Indonesia. The partner does not yet know the taste of taro, and does not have innovative product management made from taro. Solutions to overcome such problems are: providing knowledge regarding the cultivation and processing of taro, providing training on the processing of taro products (bread, nuggets and jams) and how to package, market and handle processing waste. The method used is active community participation. Community Self-Reliance Activities (KKM) in Wanagiri Village have been running smoothly. The added value of the Wanagiri PKK group and their standard of living has increased. Taro-based innovative product development with a zero-waste concept can be applied. Knowledge of how to process taro into bread, nuggets, chips and jam, product packaging, and marketing can help people to increase self-sufficiency. Mentoring activities should be carried out on an ongoing basis so that groups are able to independently make products (chips, bread, nuggets and jam), wider marketing and ultimately increased welfare.
Regional Leading Product Development Program of Wanagiri Taro Processing Group, Sukasada District, Buleleng Regency Luh Suriati; N K Mardewi; D K T Sukmadewi; L K Datrini; A A S Manik Cindrawati; N L P Sulis_Dewi; N P G Satria_Kesumayasa; I W Widiantara_Putra; I P A Raditya_Putra
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 2 (2023)
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.v7i2.264

Abstract

Development prospects and opportunities for processed foods derived from taro have recently increased. Taro crackers are one of the snack foods that are in high demand among consumers. The Taro Processing Group of Wanagiri Village, Sukasada District, Buleleng Regency, formed in 2020 with ten members, participates in Regional Superior Product Development Programme activities. Partners have produced and marketed taro tubers processed into taro chips, but the process has not been exhaustive, and partners wish to increase the quantity and quality. As a result of their lack of knowledge in the fields of processing and effective business management, partners encounter difficulties in managing production and marketing. This activity aims to equip the Wanagiri Village Taro Processing Group with the skills and knowledge to manage local natural resources and the entrepreneurial mentality to capitalise on business opportunities related to Wanagiri Village conditions. The implementation method involves coaching, training, mentoring, and structured consultation on various partner-related issues. Regional Leading Product Development Programme Wanagiri Taro Processing Group, Sukasada District, Buleleng Regency, has yielded positive results. The Wanagiri Taro Processing Group increased its value and enhanced its living conditions. Regional Leading Product Development Programme application is possible. The community can assimilate up to 80% of knowledge regarding the processing of taro chips with varying flavours, product packaging, and marketing, which will aid in product development. In addition, comprehension exists regarding cultivating taro plants in the backyard, using taro processing waste as animal fodder, and business management. This activity should be performed continuously, along with assistance, so that the group can independently produce and sell taro snacks with various flavors.
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
Strategy for Providing Feed to Sami Mupu Goat Farmer Group in Wanagiri Village, Buleleng Regency, Denpasar, Bali Ni Ketut Mardewi; Luh Suriati; I Gusti Agus Maha Putra Sanjaya; I.W. Eka Putra Ariawan; I.M.Dedy Dharmika
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 3 (2023)
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.v7i3.308

Abstract

During the coffee harvest season, coffee skins are generated as a byproduct of the coffee processing procedure. The quantity of coffee skin generated is substantial, typically 40% to 50%. Coffee skins are commonly subjected to a drying process and afterward provided to goats as a supplementary feed, typically without undergoing any specific treatment. The cellulose concentration of dried coffee skin is significantly elevated, which can lead to a decrease in its digestion. By employing technological advancements such as fermentation, it is possible to reduce the cellulose content or crude fiber present in coffee skins. This fiber reduction enhances the coffee skin's digestibility and shelf life. The utilization of fermented coffee skin as a concentrated feed source for goats has been observed. Based on scholarly sources, it has been suggested that goats require approximately 10% of their body weight in daily forage feed. Additionally, it is deemed essential to supplement their diet with concentrate feed, ideally amounting to 1% of their body weight, to offer additional nourishment. To sustain a population of 25-50 goats, each weighing an average of 25 kg, farmers are required to supply a daily feed quantity ranging from 75-125 kg. Therefore, group members must possess imperative for group members to possess an adequate provision of feed, including grass and concentrates, to consistently fulfill goats' dietary requirements the group to possess an adequate provision of feed, including both grass and concentrates, to fulfill the dietary requirements of goats consistently. One potential approach to addressing the challenges partners encounter is imparting knowledge, enhancing skills, and introducing suitable technology for by partners is imparting knowledge, enhancing skills, and introducing suitable technology to the strategic provision of goat animal feed. This can be achieved by fermenting coffee skins and producing silage, of fermenting coffee skins and producing silage, augmenting the feed's quantity and quality of the feed while extending its storage duration. The utilization of coffee skin waste, which is produced during coffee bean processing, as a viable feed option for goats is a promising solution. This approach eliminates the practice of stockpiling coffee skin waste beneath coffee trees, eliminates the practice of stockpiling coffee skin waste beneath coffee trees, and eliminates the practice of stockpiling coffee skin waste beneath coffee trees but also mitigates environmental pollution.
Empowering Woman’s Farmer Group (KWT) Mekar-Sari Kintamani in postharvest handling of Siamese oranges with the application of nanocoating-konjac Luh Suriati; I K Selamet; N K Mardewi; A A S Manik Cindrawati
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 3 (2023)
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.v7i3.314

Abstract

The rising demand for Siam Kintamani oranges is driven by heightened public health awareness. Its bioactive components benefit human health, but their quality is swiftly deteriorating. Oranges must be preserved using the Nanocoating-konjac application procedure. Nanocoating-konjac is an immersion-applied natural preservative solution derived from konjac. Efforts to develop the autonomy and welfare of a community are made through village community empowerment. The Woman’s Farmer Group (KWT) Mekar-Sari (partners) is a group of women cultivators in the village of Pengejaran, Kintamani District, Bali Province, Indonesia, who require assistance to increase the shelf life of Siamese oranges. Using Nanocoating-konjac as a natural preservative for Siamese oranges can support community service objectives, such as enhancing (both soft and hard) skills and forming/developing economically and socially independent communities. By engaging in community service, partners gain the knowledge and abilities to manage natural resources and an entrepreneurial spirit, expanding their business and marketing opportunities. Community service activities are conducted through training using lecture methods, discussions, demonstrations, queries and answers, while an evaluation is carried out after handling the program. Seventy percent of the twenty group members who participated in community service had never preserved Siamese oranges, while thirty percent had done so. After participating in these activities, all members understand the materials and procedures, and they continue to apply nanocoating to citrus fruits based on what is marketed. Coating citrus fruits with nano-konjac adds value and becomes a community income source.
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%.
Co-Authors A A Made Semariyani A A S Manik Cindrawati A A S Manik Cindrawati A. A. N. Surya Girindra A.A. Made Semariyani AASM Chindrawati Aida Firdaus Muhamad Nurul Azmi Aida Firdaus Muhammad Nurul Azmi Aida Firdaus Muhammad Nurul Azmi Anak Agung Sagung Manik Chindrawati 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 Chindrawato, A.A. Sagung Manik Cindrawati, A A S Manik D K T Sukmadewi 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 Fadhilah Lamun @ Jailani Felipus Muni 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 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 Agus Maha Putra Sanjaya I Gusti Ayu Sukmawati I Gusti Bagus Udayana I K Selamet I Ketut Selamet 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 P A Raditya_Putra I Putu Ajus Raditya Putra 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 W Widiantara_Putra I Wayan Sudiarta 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 I Wayan Widiantara_Putra I.M.Dedy Dharmika I.W. Eka Putra Ariawan Ignasius Edward Ileng Ina, Maria Berkat Ina, Maria Berkat Janurianti, Ni Made Defy K Selamet Kaca Nyoman Kaca, Nyoman Kusuma, DAJ Laksmi, A.A. Ayu Kanaka Mutiara Luh Kade Datrini M. Aditya Prayoga Mangku, IGP Manikam, Raseetha Vani Siva Mardewi, N K Maria Berkat Ina Muhamad Hazim Bin Ahmad Nazari Muhammad Zahran Rasyid Sulaeman Mulia, I Komang Oki Budi Mulia, IKOB N K Mardewi N L P Sulis_Dewi N P G Satria_Kesumayasa Ngakan Putu Gede Satria_Kesumayasa Ni Kadek Desy Andya Ni Ketut Mardewi Ni Ketut Mardewi 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 Luh Putu Putri Setianingsih Ni Luh Putu Sulis Dewi Damayanti Ni Luh Putu Sulis_Damayanti Ni Made Ayu Suardani Ni Made Ayu Suardani S. 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 Patni, Gusti Ayu Yunda Darma Prastiawan, IBO Pratiwi, NLPYM Prayoga, I Kadek Mahabojana Dwi Purwanti Ni Putu Ayu Sintya Putra, I Putu Ajus Raditya Putra, IPAR Putri , Ni Kadek Sintya Pradnyani Putri Kadek Sintya Pradnyani Putri, , Ni Kadek Sintya Pradnyani Putri, Putu Ananda Icaka Putu Candra Putu Devi Novayanti Putu Indah Kusmadewi Riandra Putu Shinta Widari Tirka Rabani I Gusti Agung Yogi 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 Ngurah Mayun Wirajaya, Anak Agung Nguran Mayun Wulandari, Riza Yasa, I Wayan Sweca Yeo Vinco Yohanes Parlindungan Situmeang Yuhendra AP Zamri, SFM