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All Journal IPTEKMA Agrotekno Buletin Udayana Mengabdi JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI JIMAT (Jurnal Ilmiah Mahasiswa Akuntansi) Undiksha Jurnal Teknologi Pertanian Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH Jurnal Ilmiah Teknologi Pertanian Agrotechno Teknologi Indonesia Journal of Electrical, Electronics and Informatics Agroindustrial Journal
Ni Made Wartini
Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Bukit Jimbaran-Bali
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Decision Sciences, Operations Research & Management Education Electrical & Electronics Engineering Engineering Industrial & Manufacturing Engineering Social Sciences

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Pengaruh Kecepatan Dan Lama Pengadukan Terhadap Karakteristik Mikroemulsi Minyak Atsiri Cengkeh (Syzygium aromaticum) I Wayan Mika Pratama; Lutfi Suhendra; Ni Made Wartini
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 2 (2023): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2023.v11.i02.p08

Abstract

The main product of the clove plant (Syzygium aromaticum) is essential oil. Clove oil has the advantage of being able to inhibit the growth of Staphylococcus aureus compared to other essential oils containing eugenol. The nature of essential oils is volatile so that in this study clove oil was made in the form of microemulsions because microemulsions are thermodynamically stable, transparent and have low viscosity. The characteristics of the microemulsion are influenced by several factors including the duration of stirring and the speed of stirring. The purpose of this study was to determine the effect of speed and duration of stirring on the characteristics of clove essential oil microemulsions and to determine the best speed and duration of stirring to produce the characteristics of clove essential oil microemulsions. This experiment used a randomized block design with two factors, namely speed and duration of stirring. Stirring was carried out for 4, 6 and 8 minutes and the stirring speed was 600, 700, 800 and 900 rpm. Data were analyzed for variance using excel, if there was an effect of treatment on the observed variables, the analysis was continued with the BNJ Test. The results showed that the combination of speed and duration of stirring had an effect on the characteristics of the resulting microemulsion. A speed of 600 rpm and a stirring time of 4 minutes was the best treatment for making clove essential oil microemulsions with the smallest turbidity index values after 24 hours of incubation and after centrifugation, namely 0.449 ± 0.026% and 0.473 ± 0.047%. Clove essential oil microemulsion particle size was 11.3 ± 2.5 nm. Clove essential oil microemulsion was stable for 8 weeks of storage. Keywords : Microemulsion, essential oil, stirring speed, stirring time, Syzygium aromaticum. Produk utama tanaman cengkeh (Syzygium aromaticum) ialah minyak atsiri. Minyak cengkeh memiliki keunggulan yaitu kemampuan menghambat pertumbuhan bakteri Staphylococcus aureus dibanding dengan minyak atsiri yang mengandung eugenol lainnya. Sifat dari minyak atsiri mudah menguap sehingga pada penelitian ini minyak cengkeh dibuat dalam bentuk mikroemulsi sebab mikroemulsi secara termodinamika bersifat stabil, transparan, dan viskositasnya rendah. Karakteristik mikroemulsi dipengaruhi oleh beberapa faktor diantaranya lama pengadukan dan kecepatan pengadukan. Adapun tujuan dari penelitian ini adalah mengetahui pengaruh kecepatan dan lama pengadukan terhadap karakteristik mikroemulsi minyak atsiri cengkeh dan menentukan kecepatan dan lama pengadukan terbaik untuk menghasilkan karakteristik mikroemulsi minyak atsiri cengkeh. Percobaan ini menggunakan Rancangan Acak Kelompok dengan dua faktor yaitu kecepatan dan lama pengadukan. Pengadukan dilakukan selama 4, 6 dan 8 menit dan kecepatan pengadukan 600, 700, 800, dan 900 rpm. Data dianalisis varian menggunakan excel, apabila ada pengaruh perlakuan terhadap variabel yang diamati, analisis dilanjutkan dengan Uji BNJ. Hasil penelitian menunjukkan bahwa kombinasi kecepatan dan lama pengadukan berpengaruh terhadap karakteristik mikroemulsi yang dihasilkan. Kecepatan 600 rpm dan waktu pengadukan selama 4 menit merupakan perlakuan terbaik untuk membuat mikroemulsi minyak atsiri cengkeh dengan nilai indeks turbiditas terkecil setelah inkubasi 24 jam dan sesudah sentrifugasi yaitu 0,449±0,026% dan 0,473±0,047%. Ukuran partikel mikroemulsi minyak atsiri cengkeh sebesar 11,3±2,5 nm. Mikroemulsi minyak atsiri cengkeh stabil selama penyimpanan 8 minggu Kata kunci: Mikroemulsi, minyak atsiri, kecepatan pengadukan, lama pengadukan, Syzygium aromaticum.
Karakteristik Minuman Sari Buah Salak (Salacca zalacca) Terfermentasi Ni Made Ratih Despianti; Ida Bagus Wayan Gunam; Ni Made Wartini
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 3 (2023): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2023.v11.i03.p06

Abstract

Salak is a climactic patterned fruit with a shelf life of only 10 days and a post-harvest milk rate of 30%. Therefore, to avoid damage, one way is to process it into fermented salak juice. This study used a Group Randomized Design (RAK) with two factors. The first is the microbial type, Saccharomyces cerevisiae ATCC9763 and the R5I3 isolates, while the second is the microbial cell concentration: 0%, 5%, 10%, and 15% (v/v). The parameters observed include reduced sugar levels, pH, total dissolved solids (TPT), total acidity, alcohol levels, and sensory evaluation. This study aims to evaluate the effect of yeast type and concentration on the quality of fermented salicylic sari. Research results show that the combination of R5I3 yeast use at 10% cell concentration (v/v) results in the best quality fermented salak cider product. Sensory evaluation shows that the product has a taste and aroma that is judged to be between somewhat like and like, with overall acceptance also within the same range. Characteristics of fermented salicylic sari include a reduced sugar content of 0.035–0.054, a total dissolved solid of 3.05% Brix, a pH of 3.60–0.42, and a total acid content of 1.152%. This discovery provides insight into the optimal type and concentration of yeast to produce high-quality fermented salak juice. Thus, this fermented salak sari can be an attractive and economically valuable alternative to using salak that is vulnerable to damage and has a limited shelf life. Keywords: Microbes, isolate R5I3, S. cerevisiae ATCC 9763, salak fruit juice, fermentation. Salak adalah buah berpola klimakterik dengan masa simpan hanya 10 hari dan tingkat susut pasca panen mencapai 30%. Oleh karena itu, untuk menghindari kerusakan, salah satu cara yang digunakan adalah mengolahnya menjadi minuman sari buah salak terfermentasi. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan dua faktor. Faktor pertama adalah jenis mikroba, yaitu Saccharomyces cerevisiae ATCC9763 dan isolat R5I3, sedangkan faktor kedua adalah konsentrasi sel mikroba, yaitu: 0%, 5%, 10%, dan 15% (v/v). Parameter yang diamati meliputi kadar gula reduksi, pH, total padatan terlarut (TPT), total asam, kadar alkohol, dan evaluasi sensoris. Penelitian ini bertujuan untuk mengevaluasi pengaruh jenis dan konsentrasi khamir terhadap kualitas minuman sari buah salak terfermentasi. Hasil penelitian menunjukkan bahwa kombinasi penggunaan khamir R5I3 pada konsentrasi sel 10% (v/v) menghasilkan produk sari buah salak terfermentasi dengan kualitas terbaik. Evaluasi sensoris menunjukkan bahwa produk ini memiliki rasa dan aroma yang dinilai antara agak suka dan suka, dengan penerimaan keseluruhan juga dalam kisaran yang sama. Karakteristik minuman sari buah salak terfermentasi ini mencakup kadar gula reduksi sebesar 0,035±0,054, total padatan terlarut sebesar 3,05% Brix, pH sebesar 3,60±0,42, dan total asam sebesar 1,152%. Penemuan ini memberikan wawasan tentang jenis dan konsentrasi khamir yang optimal untuk menghasilkan minuman sari buah salak terfermentasi berkualitas tinggi. Dengan demikian, minuman sari buah salak terfermentasi ini dapat menjadi alternatif yang menarik dan bernilai ekonomis untuk memanfaatkan buah salak yang rentan rusak dan memiliki masa simpan yang terbatas. Kata Kunci: Mikroba, Isolat R5I3, S. cerevisiae ATCC 9763, Sari buah salak, Fermentasi
KARAKTERISTIK EKSTRAK PEWARNA ALAMI BUGENVIL (Bougainvillea x buttiana“mahara”) PADA PERLAKUAN JENIS PELARUT DAN SUHU EKSTRAKSI Vonny Tanone; Ni Made Wartini; Luh Putu Wrasiati
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 10 No 1 (2023): Scientific Journal of Food Technology (Maret)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MITP.2023.v10.i01.p39

Abstract

This research aims to determine the effect of solvent types and extraction temperatures on the characteristics of natural dyes of bougainvillea, determine of the solvent type and extraction temperature which can produce natural dyes from bougainvillea with the best characteristics, and identify organic compounds that makeup bougainvillea dye extract from the best treatment. This study used a factorial randomized block design with 2 factors. Factor I is a solvent type consisting of 3 levels: ethanol 96%, ethanol 96%: citric acid 20% (1:1), and citric acid 20%. Factor II is extraction temperature consisting of 3 levels: 30oC, 45oC, and 60oC. The results showed that the treatment of extraction temperature, solvent type, and interaction had an effect on betacyanin capacity, yield, acidity (pH), brightness (L *), redness (a *), and yellowish level (b *). The treatment of ethanol 96% solvent: citric acid 20% with extraction temperature of 30oC was the best treatment for obtaining bougainvillea dye extract with characteristics of betacyanin capacity 413.545 mg/100g, yields of 9,450%, pH 0.835, value of L* 4,335, values of a* 1,740 and value of b* 33,770. Organic compounds that comprised bougainvillea extract from the best treatment were betanidin quinone, betanin, and dicarboxylic derivatives.
KARAKTERISTIK EKSTRAK BUAH BELIMBING WULUH (Averrhoa Bilimbi Linn) PADA PERLAKUAN PELARUT ETANOL DAN SUHU EKSTRAKSI Yemima Maria Lasma Roha Sitompul; Ni Made Wartini; I Made Sugitha
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 10 No 1 (2023): Scientific Journal of Food Technology (Maret)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MITP.2023.v10.i01.p17

Abstract

Wuluh starfruit is a type of plant that contains a lot of acid. In addition to containing acid, starfruit also contains bioactive compounds such as polyphenols, flavonoids, alkaloids, saponins, and tannins that have the potential to inhibit bacterial activity. This study aims to determine the effect of ethanol solvent concentration and extraction temperature on the characteristics of the wuluh starfruit extract, to determine the best concentration of ethanol solvent and extraction temperature to produce wuluh starfruit extract. The experiment was a factorial experiment with two factors, designed using a randomized block design. Factor I is the concentration of ethanol solvent consisting of two types, namely ethanol 96% and ethanol 70%. Factor II is the extraction temperature which consists of 3 types, namely 30oC, 40oC, and 50oC. The data were analyzed using analysis of variance and further tests were carried out with Honest Significant Differences. The results showed that the concentration of ethanol solvent and extraction temperature and their interactions affected the yield, total flavonoids, total tannins, and total acid,. The highest yield, total flavonoids, tannins and acids were shown in the treatment with 96% ethanol concentration and 30°C extraction temperature. The conclusion of this study is that the treatment with 96% ethanol solvent concentration and 30°C extraction temperature is the best treatment to obtain wuluh starfruit extract with the characteristics of a yield of 71%, total flavonoids 7.10%, total tannins 0.914 mg QE/g, and total acid 34,24%.
KARAKTERISTIK EKSTRAK PEWARNA KULIT ANGGUR BALI (Vitis vinifera L. var. Alphonso Lavallee) PADA PERLAKUAN KONSENTRASI DAN pH PELARUT ETANOL Ni Kadek Wiji Astuti; Ni Made Wartini; I Made Supartha Utama
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 9 No 2 (2022): Scientific Journal of Food Technology (September)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MITP.2022.v09.i02.p75

Abstract

Grape fruit skins which contains high antioxidants are potential as a source of natural anthocyanin dyes. The extracted natural anthocyanin dye depends on the concentration of the solvent and the pH of the solvent. This study aims to determine the effect of solvent concentration and solvent pH in the extraction process on the characteristics of the Balinese grape skins dye extract from red wine by-products, and determine the best solvent concentration and solvent pH of the Balinese grape skins dye extract from the side product of red wine. This study were designed using a completely randomized design with two treatment factors. Factor I is the concentration of ethanol solvent, which is divided into three levels (70%, 80% and 90%). The second factor is the pH of the solvent which is divided into 3 levels (pH 3, 4 and 5). The data were analyzed using analysis of variance and then Duncan's multiple range test (DMRT 5%) was performed. The results showed that the concentration of ethanol solvent and solvent pH had a significant effect on yield, while the interaction had a significant effect on total phenol, total anthocyanin, antioxidant capacity, and IC50. The best characteristics of the extract were tested by the effectiveness index. The best extract was obtained in the treatment of ethanol solvent concentration of 90% with a pH of 3. In this combination of treatments, the yield characteristics of 26.91%, total phenol 5178.95 mg GAE /100 g, total anthocyanin 12363.9 mg/L, antioxidant capacity of 3657.31 mg GAEAC/100 g, IC50 25.11 ppm, L * value (brightness) 20.12, a * value (redness) 7.97, and b * value (yellowish) 5.71.
Dye Sensitized Solar Cell Output Power Based on FTO Disposition Immersion Time in Papaya Leave Chlorophyll Poppy Diana Sari; I Made Anom Sutrisna Wijaya; Ida Ayu Dwi Giriantari; Ni Made Wartini; Rukmi Sari Hartati
Journal of Electrical, Electronics and Informatics Vol 7 No 1 (2023): JEEI (July 2023)
Publisher : Institute for Research and Community Services Udayana University

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

Abstract

Dye-Sensitized Solar Cell (DSSC) is a dye-based organic solar cell as a photon absorber developed by Prof. Gratzel (1991). Natural dyes are a solution to replace synthetic dyes which are commonly used for DSSC because they are affordable, available in large quantities, environmentally friendly and sustainable. The aims of this study was to analyze the effect of immersion time on the disposition of flourine-doped tin oxide – Titanium dioxide (FTO-TiO2) in the natural dye chlorophyll on the current, voltage and power produced. Using papaya leaves extract with a direct gap energy of 2.428 Ev, FTO-TiO2 deposition was immersed in chlorophyll with 5 levels of immersion time and 3 groupings. Current and voltage measurements were made at the output of the DSSC prototype. Using the Solar Power Generation System, the output voltage (Voc) is 341.167 mV, the current (Isc) is 64.755 ?A and the output power is 1.49 x 10-5 w/cm2 at 60 hours of immersion.
Karakteristik Krim Wajah Pada Perlakuan Penambahan Ekstrak Kulit Buah Kakao (Theobroma cacao L.) Sebagai Sumber Antioksidan Alami Dan Waktu Pengadukan Lintang Mandan Madani; Ni Made Wartini; Dewa Ayu Anom Yuarini
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 1 (2024): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2024.v12.i01.p09

Abstract

Cocoa pod extract can be utilized in cosmetic preparations, namely face creams to produce creams with antioxidant content. Face cream is an oil-in-water type cream preparation that is comfortable to use and not sticky to the skin. The purpose of this study was to determine the effect of the addition of cocoa pod extract and stirring time on the characteristics of face cream, and to determine the addition of cocoa pod extract and the best stirring time to produce face cream. This study used a two-factor group randomized design, the first factor is the concentration of cocoa pod extract consisting of 3 levels, namely 1%, 2% and 3%. The second factor is stirring time consisting of 3 levels, namely 10 minutes, 15 minutes, 20 minutes. The results showed that extract concentration and stirring time influenced antioxidant activity, antioxidant capacity, pH, viscosity, spreadability, homogeneity, color, aroma and overall acceptance. Extract concentration of 3% and stirring time of 20 minutes was the best treatment to produce face cream with IC50 antioxidant activity value of 148.42±0.72 ppm, antioxidant capacity of 84.92±0.41 mg GAEAC/g, pH 6.45±0.04, viscosity 27850±70.7 cp, spreadability 5.45±0.07 cm, organoleptic good aroma 4.30±0.66 (moderately typical of cocoa to typical of cocoa), color 4.10±0.79 (moderately bright brown to bright brown), and overall acceptance 4.30±0.73 (moderately like to like). Keywords : cocoa pod husk, face cream, stirring time, concentration, antioxidant Ekstrak kulit buah kakao dapat dimanfaatkan pada sediaan kosmetik yaitu krim wajah untuk menghasilkan krim dengan kandungan antioksidan. Krim wajah merupakan sediaan krim tipe minyak dalam air yang nyaman untuk digunakan dan tidak lengket pada kulit. Tujuan dari penelitian ini untuk mengetahui pengaruh penambahan ekstrak kulit buah kakao dan waktu pengadukan terhadap karakteristik krim wajah, serta menentukan penambahan ekstrak kulit buah kakao dan waktu pengadukan terbaik untuk menghasilkan krim wajah. Penelitian ini menggunakan rancangan acak kelompok dua faktor, faktor pertama adalah konsentrasi ekstrak kulit buah kakao terdiri dari 3 taraf, yaitu 1%, 2% dan 3%. Faktor kedua adalah waktu pengadukan terdiri dari 3 taraf, yaitu 10 menit, 15 menit, 20 menit. Hasil penelitian menunjukkan bahwa konsentrasi ekstrak dan waktu pengadukan berpengaruh terhadap aktivitas antioksidan, kapasitas antioksidan, pH, viskositas, daya sebar, homogenitas, warna, aroma dan penerimaan keseluruhan. Konsentrasi ekstrak 3% dan waktu pengadukan 20 menit merupakan perlakuan terbaik untuk menghasilkan krim wajah dengan nilai aktivitas antioksidan IC50 148,42±0,72 ppm, kapasitas antioksidan 84,92±0,41 mg GAEAC/g, pH 6,45±0,04, viskositas 27850±70,7 cp, daya sebar 5,45±0,07 cm, organoleptik baik aroma 4,30±0,66 (cukup khas kakao hingga khas kakao), warna 4,10±0,79 (coklat cukup cerah hingga coklat cerah), dan penerimaan keseluruhan 4,30±0,73 (agak suka hingga suka). Kata kunci : kulit buah kakao, krim wajah, waktu pengadukan, konsentrasi, antioksidan
Karakteristik Bubuk Daun Singkong (Manihot esculenta Crantz) Pada Perlakuan Suhu Dan Lama Blansir Sixtania Ijo Magho; Ni Made Wartini; Ni Putu Suwariani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 1 (2024): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2024.v12.i01.p11

Abstract

Cassava leaves (Manihot esculenta Crantz) is one of the leaves that has Chlorophyll content which acts as a pigment that gives green color, most of which are found in the thylakoid membranes of chloroplasts. This research aims to investigate the effect of blanching on the characteristics of cassava leaf powder and determine the best treatment of the blanching temperature and duration of blanching to produce powdered purple globe amaranth flowers. This research used factorial randomized block design with 2 factor experiments. The first factor was the blanching temperature consists of 3 levels: 70, 80, and 90?C. The second factor was duration of blanching consists of 3 levels: 1, 3, 5 minutes each treatments was carried out 2 times and obtained 18 experimental units. The obtained data were analyzed by analysis of variance. The observed variables are water content, total chloropyll, chloropyll a, chloropyll b, antioxidant capacity and color intensity (L, a*, b*). The blanching temperature dan duration of blanching had a significant effect on are water content, total chloropyll, chloropyll a, chloropyll b, brightness level (L*), redness level (a*), and yellowish level (b*), but had no effect antioxidant. While interaction between two treatments had no significant effect for all variables. Based on the best, the effectiveness index to produce the best treatment is blanching temperature 800C dan duration of blanching 1 minutes with characteristics of a water content 13,68%, total chloropyll 9,33%, chloropyll a 6,96%; chloropyll b 2,14%; antioxidant capacity 266,86 mg GAEAC/g, brightness level (L*) 49,15, redness level (a*) -4,80 dan yellowish level (b*) 7,75. Key words: Manihot esculenta Crantz, blanching, chlorophyll, natural dye Daun singkong (Manihot esculenta Crantz) merupakan salah satu daun yang memiliki kandungan klorofil yang berperan sebagai pigmen pemberi warna hijau, yang sebagian besar ditemukan dalam membran tilakoid kloroplas. Penelitian ini bertujuan untuk mengetahui suhu dan lama blansir terhadap karakteristik bubuk daun singkong dan menentukan suhu dan lama blansir terbaik untuk menghasilkan bubuk daun singkong. Penelitian ini menggunakan rancangan acak kelompok (RAK) faktorial yang terdiri dari 2 faktor. Faktor pertama yakni suhu blansir yang terdiri atas 3 taraf yaitu 70?C, 80?C, 90?C dan faktor kedua yaitu lama blansir yang terdiri atas 3 taraf yaitu 1, 3, 5 menit. Masing-masing perlakuan dilakukan 2 kali dan diperoleh 18 satuan percobaan. Data yang diperoleh dianalisis dengan analisis variansi. Variabel yang diamati meliputi kadar air, kadar total klorofil, klorofil a, klorofil b, kapasitas antioksidan dan intesitas warna (L, a*, b*). Perlakuan suhu dan lama blansir berpengaruh terhadap kadar air, kadar total klorofil, klorofil a, klorofil b, tingkat kecerahan (L*), tingkat kemerahan (a*) dan tingkat kekuningan (b*), namun tidak berpengaruh pada kapasitas antioksidan. Sedangkan interaksi kedua perlakuan berpengaruh tidak nyata terhadap semua variabel. Berdasarkan uji indeks efektifitas karakteristik terbaik pewarna alami bubuk daun singkong dihasilkan dengan perlakuan suhu 800C dan lama blansir 1 menit yaitu dengan karakteristik kadar air 13,68%, total klolrofil 9,33%, klorofil a 6,96%; klorofil b 2,14%; kapasitas antioksidan 266,86 mg GAEAC/g, tingkat kecerahan (L*) 49,15, tingkat kemerahan (a*) -4,80 dan tingkat kekuningan (b*) 7,75. Kata kunci: Manihot esculenta Crantz, Blansir, Kadar Klorofil, Pewarna Alami
Co-Authors A. A. P. A. Suryawan W Aldi Oktavian Alfridus Sandro Dacosta Perdisen Aman Julianto Amenra Ramzi Naz Amna Hartiati Anak Agung Made Dewi Anggreni Ardhinata Antares Arfira Khofifah Bambang Admadi Harsojuwono Bimby Issassam Devi, Putu Nandya Sri DEWA AYU ANOM YUARINI Dr.Ir. Yunianta, DEA Erina Novandri Elsa Erna Sri Rahayu Ezra Elkana Karo Sekali Febriyawati Cahyanty Nugraha G.P. Ganda Putra Gede Gora Adrista Gst Ayu Kd Frety Yudharini Gusti Ayu Gayatri Amasdenia Sukarno Gusti Ayu Mas Alstonia Parnawan I Gede Esti Widiantara I Gusti Ayu Purnamawati I Gusti Gde Satria Anggakara Putra I Gusti Ngurah Agung Paranatha I Gusti Ngurah Pungki Wiraguna I Kadek Aditya Prasatya I Kadek Agus Nuada I Ketut Gede Putra Adiyasa I Komang Budha Astawa I Komang Wiria Santiyoga I Made Adi Parimartha I Made Anom Sutrisna Wijaya I Made Dwipayana I Made Sugiastawa I Made Sugitha I Made Supartha Utama I Nyoman Bangbang Primaryadi I Putu Suparthana I W.G. SEDANA YOGA I Wayan Arnata I Wayan Eggy Perdana Putra I Wayan Mika Pratama I Wayan Putra Adiyasa I.W.G.S. Yoga Ida Ayu Ary Widnyani Ida Ayu Dwi Giriantari Ida Ayu Putu Arik Cahayanti Ida Bagus Alit Arcana Ida Bagus Ananta Wibawa Ida Bagus Wayan Gunam Ida Bagus Yogaswara Ika Martoquito Lumbanraja Irena Savitri Kadek Ngurah Ghandhi Danu Subagan Kesia Teodora Br Ginting Komang Adi Darmawan Lintang Mandan Madani Luh Putu Ayu Evitasari Cesarini Luh Putu Trisna Darmayanti Luh Putu Wrasiati Lutfi Suhendra Made Gabhina Aryayustama Made Gde Wisnu Merta Made Hary Sayoga Made Puspa Aridona Made Wahyu Nadaiswara Putra Ni Gst Ayu Kade Ratih Permata Sari Ni Kadek Eka Wati Ni Kadek Maya Isadora Ni Kadek Sinarwati Ni Kadek Wiji Astuti Ni Ketut Wiradnyani Ni Made Dewi Indriyani Ni Made Ratih Despianti Ni Made Ria Oka Antari Ni Nyoman Budiasih Ni Putu Diah JuliantariD Ni Putu Eny Sulistyadewi Ni Putu Noviantari Ni Putu Puspadi Aristyanti Ni Putu Suwariani Novia Esterulina Purba NYOMAN SEMADI ANTARA Pande Komang Suparyana Poppy Diana Sari Purnama Yanti, Gusti Ayu Kade Diana Putu Timur Ina Rahel Br Ginting Rian Lamhot Parasian Hutabarat Rukmi Sari Hartati Rurini Retnowati Sadyasmara, Cokorda Anom Bayu Sagung Ayu Bulan Julia Saraswati Sang Ayu Sri Eka Oktari Sarah Chairunnisa Sasha Patrisia SATRIYAS ILYAS Sixtania Ijo Magho Sri Mulyani Sri Mulyani Suwarini, Ni Putu Tiara Noviyani Tri Susanto Vonny Tanone Yemima Maria Lasma Roha Sitompul Yohannes Eko Putra Simanullang Zainul Fikri