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All Journal Jurnal Teknologi Perikanan dan Kelautan Jurnal Pengolahan Hasil Perikanan Indonesia Journal of Marine Research Quagga SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan MITRA: Jurnal Pemberdayaan Masyarakat JURNAL EDUCATION AND DEVELOPMENT Jurnal Kelautan dan Perikanan Terapan (JKPT) Buletin Ilmiah Marina : Sosial Ekonomi Kelautan dan Perikanan Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Jambura FIsh Processing Journal Authentic Research of Global Fisheries Application Journal (Aurelia Journal) Jurnal Abdi Insani Community Development Journal: Jurnal Pengabdian Masyarakat Quimica : Jurnal Kimia Sains dan Terapan Jurnal Perempuan dan Anak Indonesia Buletin Jalanidhitah Sarva Jivitam Jurnal Aquaculture Indonesia Innovative: Journal Of Social Science Research Abdi Wina : Jurnal Pengabdian Kepada Masyarakat Universitas Kristen Wira Wacana Sumba Jurnal Pengolahan Perikanan Tropis GEMBIRA (Pengabdian Kepada Masyarakat)
Henggu, Krisman Umbu
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PELATIHAN PEMBUATAN KONDIMEN TINGGI PROTEIN BERBAHAN DASAR GONAD BULU BABI PADA KELOMPOK MASYARAKAT DESA KUTA Umbu Henggu, Krisman; Aldi Babu Taraparengu; Uska Peku Jawang; Elfis Umbu Katongu Retang; Elieser Irno Bulu; Umbu Domu Wora
ABDI WINA JURNAL PENGABDIAN KEPADA MASYARAKAT Vol. 5 No. 1 (2025): Abdi Wina Edisi Juni 2025
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Kristen Wira Wacana Sumba

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58300/abdiwina.v5i1.1247

Abstract

Keberadaaan Echinoidea cukup melimpah di pesisir Desa Kuta dan pemanfaatannya sangat terbatas yakni hanya memanfaatkan gonad bulu babi untuk produk sekali konsumsi. Oleh sebab itu, salah satu bentuk penerapan IPTEK ialah pelatihan pembuatan kondimen tinggi protein yang berasal dari Bulu babi (Echinoidea). Kondimen yang dihasilkan dari gonad bulu babi dapat disimpan dalam jangka panjang dan dapat berperan sebagai penyedap rasa makanan. Selain itu, kondimen tersebut juga merupakan ekstrak derivat protein yang sangat baik untuk kesehatan manusia. Penerapan IPTEK dalam kegiatan ini bertujuan untuk meningkatkan pengetahuan dasar dan keterampilan masyarakat dalam mengoptimalkan potensi perikanan Desa Kuta. Kegiatan pendampingan dan pelatihan pembuatan kondimen gonad bulu babi (Echinoidea) telah dilakukan pada kelompok masyarakat Desa Kuta dengan pendekatan Participatory Rural Appraisal (PRA). Kegiatan pelatihan dilakukan dengan memperkenalkan ekologi dan pemanfaatan gonad bulu babi, pelatihan pembuatan kondimen hingga evaluasi keberdayaan Mitra. Level keberdayaan mitra dalam kegiatan ini memiliki tingkat kepuasan 77% (sangat puas) dan 23% (puas). Akan tetapi, diperlukan pendampingan lebih lanjut terkait strategi bisnis dan pemasaran produk kondimen gonad bulu babi.
Modifikasi Nori Rumput Laut Ulva Lactuca Dengan Konsentrasi Carboxylmethyl Cellulose (CMC) Yang Berbeda Kolo, Yuliana; Henggu, Krisman Umbu; Luik, Renfred; Benu, Marlo J.R; Manteu, Shindy Hamidah
Jambura Fish Processing Journal Vol 7, No 2 (2025): VOLUME 7 NOMOR 2, JULY 2025
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v7i2.31814

Abstract

Ulva lactuca is a type of seaweed that grows in the coastal areas of East Sumba Regency and its use is still limited. One of the efforts made to increase its economic value is to use it as a raw material for nori. Nori made from seaweed has disadvantages such as not being elastic, easily tearing and cracking. Therefore, it is necessary to add Carboxylmethyl cellulose (CMC) which functions as an emulsifier and stabilizer so that it can reduce surface tension so that the resulting nori has good elasticity, does not crack or tear. The CMC concentrations used in this research were 1%, 3%, 5%. The research results showed that Ulva lactuca nori without CMC treatment (P0) had a fairly high crack or tear size, reaching 97.23 mm. In contrast, cracks were not identified in nori products treated with 5% CMC (P3). The proximate composition of Ulva lactuca seaweed nori with different CMC concentrations obtained an average value of water content ranging from 17.49%-30.69%, ash content 10.55%-14.55%, fat content 0.65%-3 .94%, protein content 2.12%-3.04% and carbohydrate content 48.87%-61.89%. Based on the results of statistical analysis, the use of different CMC concentrations had a significant effect (P0.05) on water content, ash content, fat content, protein and carbohydrate content. Optimization of the resulting nori was obtained using 5% CMC (P3) treatment, this is because the physical characteristics of the nori produced have a good level of elasticity (no cracks or tears), have a water content of 30.69%, ash 10.55%, lipid 0 .65%, protein 2.65% and carbohydrates 55.44%.
Karakteristik Kimia Dan Organoleptik Produk Pabudu Telur Ikan Belanak (Crenemugil seheli) Di Kecamatan Pahunga Lodu Henggu, Krisman Umbu; Ndilu, Andreas Kahora
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 20, No 1 (2025): Juni 2025
Publisher : Politeknik - Ahli Usaha Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v20i1.1045

Abstract

Pengolahan ikan belanak masyarakat pesisir Kecamatan Pahunga Lodu hanya memanfaatkan daging untuk dijadikan produk olahan. Sedangkan, bagian lain misalnya telur diolah menjadi pabudu. Pabudu merupakan jenis olahan produk perikanan tradisional yang melibatkan proses penggaraman, fermentasi dan pengasapan tradisional. Penelitian ini bertujuan untuk menganalisis karakteristik kimia seperti proksimat, asam lemak dan asam amino pabudu. Penelitian ini diawali dengan mengumpulkan informasi pembuatan pabudu dengan wawancara mendalam terhadap masyarakat pesisir Kecamatan Pahunga Lodu. Tahap selanjutnya ialah pembuatan pabudu (penggaraman, fermentasi, pengasapan). Pabudu yang dihasilkan lalu dianalisis proksimat, asam lemak dan asam amino. Hasil penelitian menunjukkan kandungan proksimat pabudu yakni kadar air 39,39%, abu 12,52%, lemak 13,37%, protein 27,52%, dan karbohidrat 7,20%. Selain itu, pabudu juga teridentifikasi 30 jenis asam lemak yang terbagi atas 2 kelompok utama yakni asam lemak jenuh (saturated fatty acid/SFA) dengan persentase mencapai 5,64% dan asam lemak tak jenuh (unsaturated fatty acid) 4,34%. Sedangkan monounsaturated fatty acid (MUFA) mencapai 1,89% dan polyunsaturated fatty acid (PUFA) sebesar 2,44%. Produk terlur ikan pabudu mengandung 15 jenis asam amino yang terdiri dari asam amino esensial 10,25% dan asam amino non esensial mencapai 10,52%. Karakteristik organoleptik produk telur ikan pabudu yakni berkisar pada kategori “suka” hingga “sangat suka”. Adapun rerata skor pada masing-masing varibel organoleptik yakni warna telur ikan pabudu memiliki skor (nilai sensori) mencapai 6,13 (sangat suka), aroma 5,06 (suka), rasa 5,87 (suka), dan tekstur 6,27 (sangat suka).ABSTRACTThe coastal communities of Pahunga Lodu District, mullet fish processing primarily utilizes the meat for creating value-added products. Conversely, other parts, such as the eggs, are transformed into ‘pabudu,’ a traditional fishery product derived through age-old methods of salting, fermenting, and smoking. The objective of this study is to examine the chemical properties of pabudu, including its proximate composition, fatty acids, and amino acids. The research commenced with gathering insights on pabudu production through comprehensive interviews with the local coastal populace. Subsequent to information collection, the production of pabudu ensued, encompassing salting, fermentation, and smoking phases. Analyses conducted on the finished pabudu revealed a proximate composition of 39.39% water, 12.52% ash, 13.37% fat, 27.52% protein, and 7.20% carbohydrates. Additionally, the study identified 30 fatty acids in pabudu, categorized into two primary groups: saturated fatty acids (SFAs) at 5.64% and unsaturated fatty acids at 4.34%. Within these, monounsaturated fatty acids (MUFAs) constituted 1.89%, and polyunsaturated fatty acids (PUFAs) 2.44%. The pabudu fish egg product encompasses 15 amino acids, with essential amino acids making up 10.25% and non-essential amino acids 10.52%. Organoleptic evaluation of pabudu fish eggs ranged from ‘like’ to ‘very like’ categories. The average scores for the organoleptic attributes were as follows: color received a sensory value of 6.13 (liked very much), aroma 5.06 (liked), taste 5.87 (liked), and texture 6.27 (really liked)
Profil Komposisi Gizi Olahan Tradisional “Pabudu kanai” dari Teripang Hitam (Holothuria edulis) Puti, Runia Madja; Henggu, Krisman Umbu
JURNAL PENGOLAHAN PERIKANAN TROPIS Vol. 2 No. 2 (2024): Vol. 2 No. 2 Jurnal Pengolahan Perikanan Tropis
Publisher : Program Studi Teknologi Hasil Perikanan - Universitas Kristen Wira Wacana Sumba

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58300/planet.v2i2.1488

Abstract

Teripang merupakan salah satu anggota hewan berkulit duri yang tergolong dalam genus Echinodermata. Pengolahan teripang di Kabupaten Sumba Timur, khususnya di Kecamatan Pahunga Lodu, umumnya masih dilakukan secara tradisional. Masyarakat Kecamatan Pahunga Lodu menyebut produk olahan tersebut dengan istilah pabudu kanai. Tujuan penelitian ini adalah untuk menganalisis komposisi kimia dan organoleptik pada olahan tradisional “pabudu kanai” dari teripang hitam (Holothuria edulis) selama pengasapan. Hasil penelitian menunjukkan kandungan proksimat produk pabudu kanai dengan kadar air 78,54%, kadar abu 7,24%, kadar lemak 0,96%, kadar protein 0,40%, dan karbohidrat 12,84%. Penerimaan panelis terhadap kualitas organoleptik produk pabudu kanai meliputi warna dengan nilai 3,08 (suka), rasa dengan nilai 3,72 (suka), aroma dengan nilai 2,88 (kurang suka), dan tekstur dengan nilai 2,96 (kurang suka).
Analisis Phytodiversity Makroalga di Perairan Pesisir Desa Hambapraing Kabupaten Sumba Timur Henggu, Krisman Umbu
Innovative: Journal Of Social Science Research Vol. 4 No. 2 (2024): Innovative: Journal Of Social Science Research
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/innovative.v4i2.10120

Abstract

Kabupaten Sumba Timur merupakan salah satu daerah di Provinsi Nusa Tenggara Timur yang memiliki sumber daya perikanan sangat melimpah, salah satunya adalah makroalga. Makroalga sangat berperan dalam menjaga stabilitas perairan, serta memiliki metabolit sekunder yang sangat bermanfaat untuk kebutuhan manusia. Penelitian ini menggunakan metode observasi dan eksplorasi, lalu dianalisis secara deskrptif. Hasil penelitian menunjukkan kondisi perairan Hambapraing memiliki kontur karang dan berpasir dengan rata-rata kecepatan arus mencapai 24,87±0,42 cm/s, Dissolve Oxygen (DO) 8,40±0,097 mg/l dan suhu 30,56±0,48°C. Jenis makroalga yang telah diidentifikasi pada perairan Hambapraing terdiri atas tiga klasifikasi yakni makroalga coklat (Phaeophyceae) sebesar 50% yang terdiri dari Sargassum polycystum, Turbinaria conoides, Sargassum oligocystum, Sargassum muticum, Sargassum plagyophyllum, Padina gymnospora. Makroalga merah (Rhodophyta) 33,33%, misalnya Gracilaria salicornia, Laurencia papillosa, Hypnea charoides dan Kappaphycus alvarezii dan makroalga hijau (Cyanophyceae) 16,66% seperti Chaetomorpha crassa dan Ulva reticulata. Jenis rumput laut yang diidentifikasi tersebut dapat dimanfaatkan sebagai sediaan pangan, food functional dan biomaterials
PELATIHAN PEMBUATAN ECOBRICK SEBAGAI UPAYA MENUMBUHKAN SEKOLAH RAMAH LINGKUNGAN DI SMAN 1 HAHARU Tamu Ina, Anita; Umbu Henggu, Krisman; Louise Makatita, Audrey; Meissy Matulessy, Yoin; Loda Babang Amah, Serlia; Yewangu, Rivandi; Nonci Lewi, Chening; Kapenga Tanahomba, Aprito
Jurnal Gembira: Pengabdian Kepada Masyarakat Vol 1 No 06 (2023): DESEMBER 2023
Publisher : Media Inovasi Pendidikan dan Publikasi

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

Abstract

Sampah plastik merupakan masalah umum yang dihadapai dalam pengelolaan kebersihan lingkungan. Salah satu hal yang dapat dilakukan sebagau alternatif pengelolaan sampah plastik adalah dengan membuat ecobrick. Tujuan pelaksanaan kegiatan PKM ini adalah agar peserta memiliki keterampilan mengolah sampah dan botol plastik menjadi barang berharga secara ekonomis melalui pembuatan ecobrick, dan menumbuhkan kesadaran peduli terhadap lingkungan sekitar. Metode yang digunakan dalam kegiatan ini adalah pelatihan dan praktik langsung. PKM yang dilaksanakan di SMAN 1 Haharu ini diharapkan dapat membuat peserta mampu mempraktikkan pembuatan ecobrick dari sampah plastik, limbah botol plastik, yang dapat bermanfaat bagi sekolah dalam menjaga sekolah yang ramah lingkungan.
PELATIHAN PEMBUATAN STIK RUMPUT LAUT Kappaphycus alvarezii DALAM RANGKA MENDUKUNG IMPLEMENTASI EKONOMI BIRU DI KELOMPOK MASYARAKAT PESISIR DI DESA KALIUDA Henggu, Krisman Umbu; Katonguretang, Elfis Umbu; Nggaba, Mayun Erawati; Radjah, Yudha Gustial; Mehakati, Imanuel Umbu Taralandu; Nasution, Nur Azizah
Jurnal Abdi Insani Vol 11 No 1 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i1.1475

Abstract

Kaliuda Village is one of the coastal villages in East Sumba Regency, which is the largest producer of Kappaphycus alvarezii seaweed in the region. However, the coastal community’s knowledge regarding the diversification of seaweed into various food products remains limited. This is evident in the case of dried seaweed, which is primarily intended for industrial use, and rejected seaweed that companies do not utilize or process. The aim is to conduct training and mentoring activities to enhance community knowledge about utilizing seaweed as a food source through diversification. Additionally, the community will gain an understanding of business strategies related to processed seaweed products. The community engagement activities employ the Participatory Rural Appraisal (PRA) approach, involving education, mentoring, and training. Education sessions cover seaweed diversification and business development. Furthermore, the process includes mentoring and training in making seaweed sticks from Kappaphycus alvarezii. A total of 34 coastal community members participated in these activities. The engagement began with presentations on the potential development of Kappaphycus alvarezii, marketing strategies for processed seaweed products (including market opportunities and competitors), pivot strategies, and the use of e-commerce digitalization. In addition to the presentations, the coastal community received training and guidance on seaweed stick production. The training covered raw material preparation, dough-making, molding, frying, and packaging. The high level of community participation significantly supported the success of this engagement. During the activities, the PKM team engaged in discussions to identify challenges and alternative solutions. The partners’ response to the presentation of educational materials, mentoring, and training falls within the satisfied to very satisfied category. The recommended suggestion is that the seaweed processed product diversification group should receive support from the village government.
PEMBERDAYAAN KEMITRAAN MASYARAKAT DALAM RANGKA PENGUATAN HILIRISASI EKONOMI BIRU MELALU DIVERSIFIKASI PRODUK PERIKANAN PADA KELOMPOK PEREMPUAN NELAYAN KUB PARMA BAHARI Henggu, Krisman Umbu; Retang, Elvis Umbu Katongu; Kaleka, Legendaris Van; Nahu, Yovinis Hungu; Wora, Umbu Domu; Ndahawali, Suryaningsih; Indah, Rambu Hada; Njanji, Askar Unha
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 6 No. 1 (2025): Volume 6 No. 1 Tahun 2025
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v6i1.40935

Abstract

Ekonomi Biru (blue economy) merupakan suatu pendekatan transformatif dalam mengoptimalisasi sumber daya laut secara berkelanjutan demi mendukung pertumbuhan ekonomi dan kesejahteraan masyarakat, terutama wilayah pesisir. Berdasarkan hasil survey dan FGD, diketahui bahwa Kelompok Usaha Perempuan Nelayan “Parma Bahari” belum memiliki pengetahuan dasar terkait diversifikasi hasil perikanan, keterbatasan sarana pengolahan, sistem pemasaran produk hingga legalitas kelembagaan kelompok yang belum memiliki izin. Kegiatan pengabdian dilakukan pada Kelompok Perempuan Parma Bahari yang bertempat di Kelurahan Kamalaputih, Kabupaten Sumba Timur. Tahapan kegiatan pengabdian meliputi survey lokasi, FGD, implementasi kegiatan dengan pendekatan Participatory Rural Appraisal (PRA) dan analisis kepuasan. Hasil pengabdian menunjukkan implementasi difusi IPTEK yang meliputi sosialisasi, pelatihan, pendampingan dalam diversifikasi pengolahan hasil perikanan, manajemen pemasaran dan kelembagaan kelompok hingga legalitas usaha memberikan dampak keberdayaan terhadap Mitra Kelompok Usaha Perempuan Nelayan “Parma Bahari”. Difusi IPTEK tersebut mampu memberikan pemahaman kepada masyarakat pesisir dalam mengoptimalisasikan sumber daya perikanan melalui hilirisasi olahan perikanan dalam mendukung implementasi “blue economy”. Mitra “Parma Bahari” saat ini telah memiliki sarana alat pengolahan ikan, legalitas usaha produk (NWPW, NIB- SP-PIRT) hingga legalitas kelompok usaha yang telah terdaftar secara resmi di Pemerintah Daerah Kabupaten Sumba Timur. Aspek kepuasan Mitra terkait pelayanan pengabdian seperti bantuan sarana pengolahan, pelatihan dan sosialisasi mencapai 81,82%. Selain itu, kegiatan pengabdian yang dilakukan juga memberikan pengalaman belajar yang baik terhadap mahasiswa melalui implementasi Merdeka Belajar-Kampus Merdeka (MBKM).
Karakteristik fisik selulosa dari rumput laut Chaetomorpha crassa yang diekstraksi dengan suhu yang berbeda: Physical characteristics of cellulose from seaweed Chaetomorpha crassa extracted at different temperatures Henggu, Krisman Umbu; Jodi, Jasin Umbu; Ratu, Oksin Hama; Sihono, Sihono; Nurdiansyah, Yopi
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 27 No. 11 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(11)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v27i11.58122

Abstract

Chaetomorpha crassa is a green seaweed that is abundant in Indonesian waters. The utilization of C. crassa is yet to be fully optimized, as seaweed farmers often view it as a nuisance. However, this seaweed contains natural cellulose, which can be used in industrial applications. Consequently, this study aims to determine the optimal temperature for cellulose extraction from C. crassa, focusing on cellulose content, physical characteristics, and diffraction patterns. The cellulose extraction process involves several stages: depigmentation and delignification at extraction temperatures of 60, 70, and 80°C for 12 h, followed by depolymerization using 5% HCl. The biomass was dried at 60°C for 10 h. The parameters analyzed included the degree of crystallinity, density, flowability index, and porosity, as well as the cellulose, lignin, hemicellulose content, and diffraction patterns. The findings indicated that variations in extraction temperatures of 60°C, 70°C, and 80°C significantly affected (p<0.05) the cellulose, lignin, hemicellulose, bulk density, tap density, Carr's index, Hausner ratio, and porosity. The optimal conditions for cellulose extraction were achieved at a temperature of 70°C, resulting in an average cellulose content of 74.17%, a degree of crystallinity of 64.13%, bulk density of 0.21 g/cm³, tap density of 0.29 g/cm³, Carr's index of 35.11%, Hausner ratio of 2.48, and porosity of 1.27. Diffraction analysis revealed that the cellulose obtained in this study was predominantly type II cellulose (72.66%), with type I cellulose comprising 27.34%.
CHARACTERISTICS OF BODY LOTION PREPARATIONS WITH DIFFERENT CONCENTRATIONS OF RED SEAWEED Eucheuma spinosum Mesang, Selni; Henggu, Krisman Umbu
Aurelia Journal Vol 6, No 2 (2024): October
Publisher : Politeknik Kelautan dan Perikanan Dumai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/aj.v6i2.13812

Abstract

Eucheuma spinosum seaweed is a species of seaweed that is quite abundant in East Sumba Regency, but its use is still limited. This seaweed is known to have a high carrageenan content and can be used as a stabilizer and emulsifier in cosmetic products, one of which is body lotion. This research examines different E. spinosum formulations (0%, 5%, 10%, 15%) on the characteristics of the body lotion produced. The research results show that the characteristics of body lotion have an average pH value ranging from 7.6-8.4, an IC50 value ranging from 259 ± 2.27 ppm to 454 ± 3.38 ppm, and does not meet antioxidant standards for cosmetic preparations. The homogeneity of body lotion still contains seaweed granules, which are not homogeneous. Different concentrations of E. spinosum did not significantly affect color, aroma, or texture. However, it affects absorption capacity.
Co-Authors Adung, Yules Retang Hugu Aldi Babu Taraparengu Alvia, Chintya Giba Amah, Astuti Bomba Amah, Emilia Ana Astuti Bomba Amah Ata Humba, Sarce Rambu Ayub U.I. Meko Banja Uru, Kristanti Rambu Banju, R. Adinda Hamba Behar, Ronaldus Putra Nggau Benu, Marlo J.R Benu, Marlon Jusak Rinaldy Berlian, Verlin Bureni, Eman N Bustami Ibrahim Dairu, Elmiana R. Sedu Danga, Neplin Yaku Dawa, Umbu P. L. Dingse Pandiangan Efran Yohanes Elfis Umbu Katongu Retang Elieser Irno Bulu Elsania Pandahuki Elvis Umbu Katongu Retang Eman N Bureni Eman N Bureni Emmy Syafitri Ester Ruly Nomleni Fajar Hariadi Ferlinus Rawa Ndihi Firat Meiyasa Hara, Yustina Kareri Hawur, Bertha Karanja Here, Adisthy Bunga Herman Hiwa Ngunju Idanti, Sri Indah, Rambu Hada Ivan Roberto Willy Jawang, Uska Peku Jodi, Jasin Umbu Kalaway, Rambu Yetti Kaleka, Legendaris Van Kapenga Tanahomba, Aprito Katongu Retang, Elfis Umbu Katonguretang, Elfis Umbu Laganguru, Shyren NM Lakawa, Oskar Landukura, Stevin Eben Haezer Lapu, Robinson Umbu Lede, Floris Irnanda Lenian Gede Wadu Loda Babang Amah, Serlia Louise Makatita, Audrey Luik, Renfred Lunga, Jesi Tenga Lusianus Heronimus Sinyo Kelen Marlon Jusak Rinaldy Benu Mbabu, Nikson Mehakati, Imanuel Umbu Taralandu Meissy Matulessy, Yoin Mesang, Selni Muri, Yanto Umbu Nahu, Yovinis Hungu Nalu, Noven Tinggi Nasution, Nur Azizah Nau, Rinto Tay Ratu Ndai Ngana, Desi Ratnasari Ndilu, Andreas Kahora Ngabi, Ronaldo Umbu Nggaba, Mayun Erawati Njanji, Askar Unha Nonci Lewi, Chening Noven Tinggi Nalu Noven Tinggi Nalu Nurbety Tarigan Nurdiansyah, Yopi Ovie Ningsih Pa, Meiling Sunoni Enjel Patimara, Yulius Domu Pebry Aisyah Putri Batubara Petrus Takanjanji Petrus Takanjanji Pipih Suptijah Pura, Fader Umbu Puti, Runia Madja Radjah, Yudha Gustial Rambu Fretty Clarita Ng. Djawa Rambu Fretty Nganggu Djawa Rambu Hada Indah Rambu Yetti Kalaway Ratu, Oksin Hama Retang, Elvis Umbu Katongu Retang, Gurun Kalinja riha, Yustina djati ana Rihi, Frisky Raja Robinson Umbu Lapu Robinson Umbu Lapu Robinson Umbu Lapu Samsiana Arsyad Septiani Rambu Lingga Septiani Rambu Lingga Shindy Hamidah Manteu Sihono Sihono Sribidanti Abbas Suryaningsih Ndahawali Takanjanji, Petrus Tamu Ina, Anita Umbu Domu Wora Wadu, Lenian Gede Welma Pesulima Wora, Umbu Domu Yaku Danga, Fetlines Rambu Yatris Rambu Tega Yatris Rambu Tega Yetris Rambu Tega Yewangu, Rivandi Yohanes, Efran Yopi Nurdiansyah Yopi Nurdiansyah Yopi Nurdiasyah Yudianto Ngaba Hamba Banju Yuliana Kolo Yunita Tamu Ina