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Ni Kadek Fiora Rena Pertiwi
Program Studi Pendidikan Dokter Gigi Fakultas Kedokteran Universitas Udayana
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Pemberian Topikal Ekstrak Etanol Buah Adas (Foeniculum vulgare Mill.) Konsentrasi 50% Lebih Menurunkan Makrofag Dan Neutrofil Daripada Povidone Iodine Untuk Penyembuhan Radang Mukosa Mulut Tikus Putih Jantan Putu Lestari Sudirman; Ni Kd. Fiora Rena Pertiwi; I G.A. Sri Pradnyani
Bali Dental Journal Vol. 1 No. 1 (2017): January 2017
Publisher : School of Dentistry Faculty of Medicine Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51559/bdj.v1i1.1

Abstract

Dental procedure sometimes can cause injury to the oral mucosa either intentionally or unintentionally. Inflammation on mucosa of the mouth / stomatitis is an inflammation that occurs in the oral mucosa, usually form of a yellowish white spots. These patches can be single or multiple. Inflammation on the mucosa of the mouth can affect the mucous membranes of the inner cheek, inner lip, tongue, gums and palate in the oral cavity. This study uses an Experimental Randomized Post Test Only Control Group Design on 32 male rats that had been induced by H2O2, causing inflammation of the lower labial mucosa, Sample were divided into two treatment groups, each group of 16 rats. Control group get Povidone Iodine for 3 days, and the treatment group was given ethanol extract 50 % of fennel fruit for 3 days. On day 7 rats euthanized for taking the oral mucosal tissue and then made histology preparations with HE staining. Data were analyzed, with Shapiro-Wilk normality test and followed by independent T-test.The mean macrophages and neutrophils significantly different (p <0.05). It can be concluded that the ethanol extract of 50% fennel fruit, can reduce macrophages and neutrophils than Povidone Iodine, so the inflammatory process can be shorter and healing process more quickly.
Manajemen pengelolaan limbah medis di praktik dokter gigi Kabupaten Tabanan Dewa Ayu Putu Gek Mega Suryasih Putri; Ni Kadek Fiora Rena Pertiwi; Ni Made Sri Nopiyani
Bali Dental Journal Vol. 2 No. 1 (2018): January 2018
Publisher : School of Dentistry Faculty of Medicine Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51559/bdj.v2i1.18

Abstract

Health care activity in dental practice produce dental waste, that can cause problem if it is not treated properly. The prevalence of Tabanan citizen who receive dental treatment is the second highest after Denpasar which is 48,3%. The purposes of this study are to understand the dental waste management, reinforcing factor and obstacle in dental waste management. This study is a qualitative study. The samples were obtained from 6 dental practices providing BPJS and 6 dental practices non providing BPJS in rural and urban area, located in Tabanan Regency, selected using purposive sampling. Data collection methods were observation and in-depth interview. Data analysis using thematic analysis. The result of this study showed that dental and non dental waste were segregated but, some waste containers were inappropriate. For example using mineral water bottle as a sharp waste container, using thin plasctic bag and there is no labelling on waste container. Waste packaging was done by tying the plastic bag in a usual way. There is no specific place for storing the dental waste. Dental waste were transported by dentist using their vehicles. The waste burnt down in community health center and hospital’s incinerator, but there are 2 informants who burnt it down in an empty lot near their office. Public Health Office give policy regarding dental waste management but there are no standard operating procedure and no periodic monitoring. Dental waste management in dental practice Tabanan does not fully meet the requirement. It is necessary to create a clear standard operating procedure, periodic monitoring and technical guidance for the dentist.
Faktor-faktor yang berkaitan dengan tingkat perilaku pemeliharaan kebersihan gigi tiruan lepasan akrilik pada lansia di Desa Penatahan Kabupaten Tabanan Bali Kadek Eka Adhiatmitha; Ni Kd Fiora Rena Pertiwi; Desak Nyoman Ari Susanti
Bali Dental Journal Vol. 2 No. 1 (2018): January 2018
Publisher : School of Dentistry Faculty of Medicine Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51559/bdj.v2i1.19

Abstract

Background: Loss of teeth when entering the phase of elderly is the impact of the aging process and can be overcome by using denture. Denture users must have attention of hygiene to prevent adverse impacts that might result from the use of the denture that would be affected by health behavior. Health behavior can be measured from the knowledge, attitudes or responses, as well as the actions of a person. Objective: The objective of study is to understand the level of behavior and associated factors towards the level of the acrylic denture hygiene maintenance behavior in elderly in Penatahan Village, Tabanan Regency, Bali. Methods: Descriptive study with cross sectional design was used as the study method. Sampling technique used was total sampling with total 58 samples. Data were obtained using a questionnaire consisting of 15 questions that were read directly to respondents. The level of denture hygiene maintenance behavior of good, less good, and not good were showed by the score of 56-75, 36-55, and <35, respectively. Correlation between sex, age, education level, and the manufacture of the denture towards the level of the denture hygiene maintenance behavior were also be studied. Results: The result of this research exhibited that respondents conducted good behavior were 6 respondents (10.3%), 24 respondents (41.4%) had less good behavior level, and 28 respondents (48.3%) had a level of not good behavior in maintaining the cleanliness of their dentures, and there is correlation between the level of denture hygiene maintenance behavior with sex, education level, and the manufacture of dentures. Conclusion: The level of the acrylic denture hygiene maintenance behavior in elderly in Penatahan Village, Tabanan Regency, Bali, mostly found is very poor, and there was no correlation between level of the acrylic denture hygiene maintenance behavior and age.
Efek konsumsi minuman berkarbonasi dan minuman rasa jeruk terhadap pH saliva pada mahasiswa PSPDG Fakultas Kedokteran Universitas Udayana Lydia Kurnia Purwanti; Ni Kd. Fiora Rena Pertiwi; Putu Ika Anggaraeni
Bali Dental Journal Vol. 2 No. 1 (2018): January 2018
Publisher : School of Dentistry Faculty of Medicine Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51559/bdj.v2i1.24

Abstract

Background: Food consumption pattern influences salivary acidity and can directly cause dental health problems. Sugar and acid containing beverages will alter the salivary pH and make the teeth susceptible to caries and dental erosion. Objective: The aim of this study is to understand the effect of consuming carbonated and orange drinks on subjects’ salivary pH. Methods: Experimental method is used in this study, using pre and posttest control group design comprised 27 subjects divided into 3 groups (A, B and C). Test beverages were carbonated drink, orange drink and plain water as control. Measurement of salivary pH was done before and after intervention at 0 minutes, 5 minutes and 10 minutes. Results: Collected data were analyzed using One-Way ANOVA and Post Hoc tests. There were significant differences of mean salivary pH among these 3 groups at 0 minutes, 5 minutes and 10 minutes (p<0,05). Conclusion: It was concluded that mean value of subjects’ baseline salivary pH was 7,20 – 7,36. Mean value of salivary pH after carbonated drink consumption was found lowest at 0 minutes which was 6,67 and after orange drink consumption also found lowest at 0 minutes which was 6,83.
Perbedaan efektivitas pasta gigi dengan kandugan bee propolis dan zinc terhadap penurunan tingkat halitosis Ayu Graha Santi; Desak Nyoman Ari Susanti; Ni Kadek Fiora Rena Pertiwi
Bali Dental Journal Vol. 2 No. 1 (2018): January 2018
Publisher : School of Dentistry Faculty of Medicine Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51559/bdj.v2i1.25

Abstract

Background: Halitosis or bad breath is oral health condition characterized by unpleasant odors emanating consistly from oral cavity. The biggest cause of halitosis is a intraoral condition characterized by increase gram-negative bacteria which produce volatile sulphur compounds (VSCs). There are few ways to reduce halitosis, one of them is using bee propolis and zinc toothpaste. Bee propolis is a substance collected by bees, the most important composition of these compounds is flavonoid. Zinc ions have anti-VSC capable of binding the receptor protein and reduce the sulphur gas production. Objective: This study aimed to know comparison of effectivity tooth paste with bee propolis and zinc. Methods: Experimental method is used in this study, comprised 32 subject divided into 2 group who had criteria for inclusion. Each group was given treatment brushing with bee propolis and zinc toothpaste for 2 minutes. Measurements was done before intervention, after intervention at 0 min, 20 min, 40 min, and 60 min. Results: Collected data was analyzed using the Shapiro-Wilk of normality test and non-parametric Mann-Whitney Test. Based on the test results show that the both toothpaste constant in 20 min. The toothpaste with zinc more effective because zinc have a mean value of 2,0625 in 20 min and was constan in 40 min. Conclusion: The conclusion of this study is toothpaste containing zinc more effective in reducing halitosis compared with toothpaste containing bee propolis.
Jus Apel Manalagi (Malus Sylvestris Mill) menghambat pertumbuhan Streptococcus mutans in vitro Dewi Anggraini; I Dewa Made Sukrama; Ni Kadek Fiora Rena Pertiwi
Bali Dental Journal Vol. 2 No. 1 (2018): January 2018
Publisher : School of Dentistry Faculty of Medicine Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51559/bdj.v2i1.28

Abstract

Background: Manalagi apple (malus sylvestris mill) is a popular fruit consumed by the people of Indonesia. Objective: This study aims to determine the inhibition of manalagi apple juice on the growth of streptococcus mutans with a concentration of 60%, 80%, 100%. Methods: This study was an experimental study using disc diffusion method by using 5 samples in each treatment groups namely manalagi apple juice concentration of 60%, 80%, 100%, the positive control group (vancomicyn 30µg), and a negative control group (aquades sterile) data analysis using kruskal-wallis test and mannwhitney test. Results: From the Shapiro-wilk test result showed that the data were normally distributed to a concentration of 80% and 30μg vancomycin with p = 0.314 and not normally distributed to a concentration of 60% with a value p = 0.006 and a concentration of 100% with a value of p = 0.000. This study shows that manalagi apple juice at all concentrations have antibacterial activity against the growth of streptococcus mutans. 100% concentration is the concentration that is still able to inhibit the growth of Streptococcus mutans. Conclusions: The conclusion of this study proves that the manalagi apple juice have antibacterial activity against the growth of streptococcus mutans.
Tingkat kepuasan pasien jaminan kesehatan nasional terhadap mutu pelayanan kesehatan gigi dan mulut di Poliklinik Gigi dan Mulut RSUD Badung Mangusada Putu Ayu Risnia Jayanti Putri; Steffano Aditya Handoko; Ni Made Sri Nopiyani; Ni Wayan Arya Utami; Ni Kadek Fiora Rena Pertiwi
Bali Dental Journal Vol. 3 No. 2 (2019): June 2019
Publisher : School of Dentistry Faculty of Medicine Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51559/bdj.v3i2.33

Abstract

Latar Belakang: Peserta JKN mendapatkan manfaat di Fasilitas Kesehatan yang bekerjasama dengan JKN, salah satunya adalah RSUD Kabupaten Badung Mangusada. Poliklinik Gigi dan Mulut RSUD Badung, tercatat memiliki jumlah pasien JKN yang terus meningkat. Ditambah dengan adanya program KBS yang terintegrasi dengan JKN pada tanggal 1 Januari 2017. Akan terjadi peningkatan jumlah kunjungan serta peningkatan tuntutan untuk perbaikan kualitas layanan yang mempengaruhi kepuasan pasien. Tujuan dari penelitian ini adalah untuk mengetahui tingkat kepuasan pasien JKN di Poliklinik Gigi dan Mulut RSUD Badung Mangusada. Tujuan: Tujuan dari penelitian ini untuk mengetahui tingkat kepiasan pasien JKN di Poliklinik Gigi dan Mulut RSUD Badung Mangusada. Metode: Penelitian ini berjenis deskriptif observasional dengan pendekatan cross-sectional. Responden sebanyak 110 pasien dengan menggunakan consecutive sampling. Data diperoleh dengan pengisian kuisioner yang dikembangkan dari kerangka model SERVQUAL oleh Parasuraman. Hasil penelitian ini dianalisis secara univariat. Hasil: Penelitian menunjukan pasien JKN merasa sangat puas 64,5% dan puas 35,5%. Pada dimensi wujud nyata, 51,8% merasa puas dan 48,2% merasa sangat puas. Dimensi kehandalan, 50,9% merasa puas dan 49,1% merasa sangat puas. Dimensi jaminan, 38,2% merasa puas dan 61,8% merasa sangat puas. Dimensi ketanggapan, 49,1% merasa puas dan 50,9% merasa sangat puas. Dimensi empati adalah 40,9% merasa puas dan 59,1% merasa sangat puas. Simpulan: Secara keseluruhan, pasien JKN sudah merasa sangat puas. Pihak rumah sakit sebaiknya melakukan program penjaminan mutu yang berkesinambungan, khususnya pada aspek yang belum memuaskan pasien seperti dimensi kehandalan yaitu waktu tunggu pasien di Poliklinik.
Perbedaan tingkat kekerasan permukaan mikrofiller resin komposit dan nanofiller resin komposit setelah direndam larutan kopi Ni Nyoman Sri Satya Sai Savitri Laksmi Dewi; Ni Kadek Fiora Rena Pertiwi; I G A Sri Pradnyani
Bali Dental Journal Vol. 4 No. 2 (2020): June 2020
Publisher : School of Dentistry Faculty of Medicine Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51559/bdj.v4i2.52

Abstract

Background: Acid content in coffee such as chlorogenic acid cause the coffee has a low pH and lead a decrease in the surface hardness of the composite resin. The acid content in coffee that is absorbed by the composite resin will break the bond between matrix and filler, so that the matrix becomes detached and decompose resulting resin in lower strengh and resin become plastic. The aim of this research was to know how the difference in surface hardness level of microfilled resin composite and nanofilled resin composite after soaking in coffee. Methods: Laboratory experimental research was conducted on 32 composite specimen which were devide into 2 groups, group I was a microfilled resin composite and group II was a nanofilled resin composite. Each group consist of the control group and the intervention group. The control group was soaked with salin for 9 hours, and the intervention group soaked with coffeee dissolved in 100ml waters for 9 hours and then place in an incubator at 37° Celsius. Before and after the intervention, surface hardness of the sample was measures using a Micro Vickers Hardness Tester. The data were analyzed by Shapiro Wilk to know the normality of sample and followed by Mann Whitney test. Result: Mann Whitney test result showed that p value > 0,05, indicated that there was no significant difference of reduction in surface hardness between microfilled and nanofilled resin composite after soaked in coffee. Conclusion: The conclusion of this study is there are the difference in the surface hardness level between microfilled resin composite and nanofilled resin composite after soaking in coffee Latar Belakang: Kandungan asam didalam kopi seperti asam klorogenat menyebabkan kopi memiliki pH rendah dan menyebabkan penurunan kekerasan permukaan resin komposit. Kandungan asam pada larutan kopi yang diserap oleh resin komposit akan merusak ikatan antara matrix dan filler, sehingga matrix menjadi terlepas dan terurai yang menyebabkan menurunnya kekuatan resin dan resin menjadi plastis. Tujuan dari penelitian ini adalah untuk mengetahui baagaimana perbedaan tingkat kekerasan permukaan mikrofiller resin komposit dan nanofiller resin komposit setelah perendaman pada larutan kopi. Metode: Telah dilakukan penelitian eksperimental laboratorik pada 32 buah sampel resin komposit yang dibagi menjadi 2 kelompok dimana kelompok I merupakan sampel mikrofiller resin komposit dan kelompok II merupakan sampel nanofiller resin komposit. Masing-masing kelompok terdiri dari kelompok kontrol dan kelompok perlakuan. Kelompok kontrol direndam menggunakan salin selama 9 jam, dan Kelompok Perlakuan direndam menggunakan kopi yang dilarutkan dalam 100ml air selama 9 jam lalu diletakkan didalam incubator dengan suhu 37° celcius. Sebelum dan sesudah intervensi, kekerasan permukaan sampel diukur menggunakan Micro Vickers Hardness Tester. Data yang diperoleh dianalisis, dimana uji normalitas dengan menggunakan Shapiro wilk dan dilanjutkan dengan Mann Whitney. Hasil: Dari hasil uji Mann Whitney menunjukkan nilai p = 0,529>0,05 menunjukkan bahwa tidak ada perbedaan penurunan kekerasan yang signifikan antara mikrofiller dan nanofiller setelah direndam pada larutan kopi. Simpulan: Dapat disimpulkan bahwa terdapat perbedaan tingkat penurunan kekerasan permukaan mikrofiller resin komposit dan nanofiller resin komposit setelah direndam pada larutan kopi.
Efektivitas mengunyah buah anggur bali (Vitis Vinifera) terhadap peningkatan pH saliva dan penurunan indeks plak pada anak usia 10-12 tahun di Sekolah Dasar Negeri 1 Pertima, Bali-Indonesia Ni Kadek Ari Pratiwi Putri; Ni Kadek Fiora Rena Pertiwi; I Gusti Ayu Fienna Novianthi Sidiartha
Bali Dental Journal Vol. 4 No. 2 (2020): June 2020
Publisher : School of Dentistry Faculty of Medicine Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51559/bdj.v4i2.55

Abstract

Background: Caries is a major problem in oral health, characterized by demineralization of hard tissues. Plaque accumulation and low salivary pH are factors that play a role in the pathophysiology of caries. One of the preventions that can be done is chewing fibrous foods such as Balinese grapes. Grapes contain a variety of nutrients and polyphenol compounds which have antibacterial activity against oral pathogens. The aim of the study is to investigate whether chewing balinese grapes (Vitis vinifera) is effective in increasing salivary pH and decreasing plaque index. Methods: This study was an experimental research and was done with pre-test and post-test only control group design. The sample were 36 students aged 10-12 years at SDN 1 Pertima and randomly divided into 2 groups, the positive control group (chewing xylitol gum) and the treatment group (chewing Balinese grapes). Salivary pH and plaque index were measured by pH meter and plaque index from Turesky-Gillmore-Glickman modification of Quigley-Hein. Results: The result from Mann Whitney analysis showed no difference on increasing salivary pH between control group and treatment group (p>0.05). The independent sample t-test showed that there was a difference on decreasing plaque index between control group and treatment group (p <0,05). Conclusion: It was concluded that chewing Balinese grapes was effective to increase salivary pH and decrease plaque index. Latar Belakang: Karies merupakan masalah utama kesehatan gigi dan mulut, ditandai adanya demineralisasi jaringan keras. Akumulasi plak dan rendahnya pH saliva adalah faktor yang berperan dalam patofisiologis karies. Salah satu pencegahan yang dapat dilakukan adalah mengunyah makanan berserat seperti buah anggur bali. Anggur mengandung berbagai nutrisi dan senyawa polyphenol yang berperan sebagai antibakteri terhadap oral pathogen. Tujuan dari penelitian ini adalah untuk mengetahui apakah mengunyah buah anggur bali (Vitis vinifera) efektif untuk meningkatkan pH saliva dan menurunkan indeks plak. Metode: Penelitian ini adalah penelitian eksperimental dengan pre-test and post-test only control group design. Sampel sebanyak 36 siswa usia 10-12 tahun SDN 1 Pertima, secara acak dibagi menjadi 2 kelompok yaitu kelompok kontrol positif (mengunyah permen karet xylitol) dan kelompok perlakuan (mengunyah buah anggur bali). pH saliva dan indeks plak diukur dengan pH meter dan indeks plak Turesky-Gillmore-Glickman modification of Quigley-Hein. Hasil: Analisis Mann Whitney menunjukkan tidak terdapat perbedaan peningkatan pH saliva antara kelompok kontrol dan kelompok perlakuan (p>0,05). Analisis independent sample t-test menunjukkan terdapat perbedaan penurunan indeks plak antara kelompok kontrol dan kelompok perlakuan (p<0,05). Simpulan: Mengunyah buah anggur bali (Vitis vinifera) efektif untuk meningkatkan pH saliva dan menurunkan indeks plak.
Perubahan Ph saliva setelah mengkonsumsi susu probiotik pada mahasiswa pengguna ortodontik cekat di Fakultas Kedokteran Universitas Udayana, Bali-Indonesia I Dewa Gede Rakita Aditya; Ni Kd Fiora Rena Pertiwi; I Gst Agung Dyah Ambarawati
Bali Dental Journal Vol. 4 No. 2 (2020): June 2020
Publisher : School of Dentistry Faculty of Medicine Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51559/bdj.v4i2.62

Abstract

Background: The degree of salivary acidity was a major cause of caries, there were several factors that caused pH to be acidic such as salivary buffer capacity, circadian and circannual rhythms, and diet. Diet was the most influential factor on the occurrence of salivary pH decrease. The complex design of fixed orthodontic could also alter salivary pH, it could inhibit the process of cleaning the teeth and mouth. Probiotic milk / yogurt was a fermented product of milk containing lactic acid bacteria species, which in the oral cavity, probiotics were able to suppress the number of pathogenic bacteria that causing the decreased salivary pH. The aim of the study is to know the effect of probiotic in milk on salivary pH of student with fixed orthodontics appliance. Methods: This research used True Experimental Pre-Posttest Control Group Design. Sample of 32 student with fixed orthodontics appliance in Medical Faculty of Udayana University was selected with random sampling method. Result: The result of post-hoc test on probiotic milk group showed that there was an increased salivary pH at minute 22 equal to 0.46875 with p = 0.002 (p<0.05). Conclusions: The probiotic milk/yogurt could increase the salivary pH of student with fixed orthodontics appliance in Medical Faculty of Udayana University after consuming probiotic milk. Latar Belakang: Derajat keasaman saliva merupakan penyebab utama terjadinya karies, terdapat beberapa faktor yang menyebabkan pH menjadi asam seperti kapasitas buffer saliva, irama sirkadian dan sirkanual, dan diet. Diet atau pola makan merupakan faktor yang paling berpengaruh terhadap terjadinya penurunan pH saliva. Desain rumit ortodontik cekat yang dapat menghambat proses membersihkan gigi dan mulut juga dapat merubah pH saliva. Susu probiotik/yogurt merupakan produk fermentasi dari susu yang mengandung spesies Bakteri Asam Laktat (BAL), yang dalam rongga mulut probiotik mampu menekan jumlah bakteri patogen penyebab menurunnya pH saliva. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh probiotik pada susu terhadap pH saliva pada mahasiswa pengguna ortodontik cekat. Metode: Jenis penelitian ini adalah True Experimental dengan rancangan penelitian yaitu Pretest and Posttest Control Group Design, sampel dipilih dengan metode random sampling sebesar 32 orang mahasiswa pengguna ortodontik cekat di Fakultas Kedokteran Universitas Udayana. Hasil: Berdasarkan uji post-hoc, didapatkan hasil pada kelompok susu probiotik terdapat peningkatan pH saliva dari pH saliva awal pada menit ke 22 sebesar 0.46875 dengan p = 0.002 (p<0.05). Simpulan: Susu probiotik dapat meningkatkan pH saliva pada mahasiswa pengguna ortodontik cekat di Fakultas Kedokteran Universitas Udayana setelah mengkonsumsi susu probiotik.
Co-Authors Ayu Graha Santi Delanera Victoria Noak Desak Made Hari Wijayanti Desak Made Wihandani Desak Nyoman Ari Susanti Desak Putu Yulita Kurniati Dewa Ayu Putu Gek Mega Suryasih Putri Dewi Anggraini I Dewa Gede Rakita Aditya I Dewa Made Sukrama I G A Sri Pradnyani I G.A. Sri Pradnyani I Gusti Agung Dyah Ambarawati I Gusti Agung Sri Pradnyani I Gusti Ayu Fienna Novianthi Sidiartha I Gusti Ayu Sri Wulan W Kadek Eka Adhiatmitha Lydia Kurnia Purwanti Lydia Kurnia Purwanti Made Agus Hendrayana Made Laurentina Made Ngurah Arya Diningrat Pinatih Made Prashanti Pradayani Mia Ayustina Prasetya Ni Kadek Ari Pratiwi Putri Ni Kadek Armini Ni Luh Made Rare Ayu Sawitri Ni Luh Sri Suwina Dewi Ni Made Sri Nopiyani Ni Nyoman Sri Satya Sai Savitri Laksmi Dewi Ni Wayan Arya Utami, Ni Wayan Arya Ni Wayan Florina Warashanti Putu Ayu Risnia Jayanti Putri Putu Ika Anggaraeni Putu Lestari Sudirman Putu Lestari Sudirman Steffano Aditya Handoko