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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Akuatika Indonesia Omni-Akuatika Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology JMM (Jurnal Masyarakat Mandiri) KACANEGARA Jurnal Pengabdian pada Masyarakat Jurnal Kelautan dan Perikanan Terapan (JKPT) Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Jambura FIsh Processing Journal Jurnal Penyuluhan Perikanan dan Kelautan Journal of Fisheries & Marine Jurnal Perikanan Proceedings of the Vocational Seminar on Marine and Inland Fisheries
Sumandiarsa, I Ketut
Marine Product Processing Department, Jembrana Marine And Fisheries Polytechnic, Jembrana, Bali 82218, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Education Energy Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Other

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Optimasi Pemanfaatan Ulva lactuca Sebagai Seasoning: Studi Pada Produk Bakso Goreng, Kerupuk, Dan Keripik Ikan Lele Sumandiarsa, I Ketut; Mahayani, Ni Kadek IDN; Hidayah, Nur; Sakti, Indra; Sirait, Jaulim
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.v7i2.30645

Abstract

Ulva lactuca is a green macroalgae that can be found in all regions of Indonesia with high nutrition and applicable for food ingredient. The potential utilization in food that needs to be explored and researched is as seasoning or food flavoring. Seasoning can be added to various processed fish products and one of them is catfish which is a freshwater fish with abundant raw materials in Indonesia. This study aims to determine the quality of seasoning and the effect of its addition to processed catfish products, namely fried meatballs, crackers, and chips with three different percentages (5, 10, and 15%). The research method of completely randomized design and analysis of variance were used to determine the effect of seasoning treatment based on the proximate composition of each product and sensory testing. The results showed that the proximate value of the main parameter, namely protein, from the three products produced 10.2-11.8% in fried meatballs, 1.9-2.6% in cracker products, and 26.4-28.1%. Total Plate Count (TPL) showed varied results, namely 2.42 x 102 - 1.97 x 105 colonies/g (fried meatballs), 4.05 x 102 - 1.58 x 105 colonies/g (crackers), and 1.79 x 102 - 1.6 x 105 colonies/g (chips). The sensory value of all products was in the range of 6-8 or between liking and really liking. In addition, the analysis of variance (ANOVA) of the addition of seasonings had a significant effect (p 0.05) on the ash and protein parameters of all products. Furthermore, de Garmo analysis showed that the selected products in fried meatballs and chips were found in the addition of 15% seasoning, and in crackers were found in the addition of 10% seasoning.
ANALISIS MUTU SENSORI DAN BIAYA PRODUKSI PENGEMBANGAN GARAM RUMPUT LAUT DI DESA PENGAMBENGAN, NEGARA BALI Kurniawati, Made Devi; Anwar, Kasful; Sumandiarsa, Ketut; Rusdiyanto, Edi; Khairunnisa, Anis
Jurnal Kelautan dan Perikanan Terapan (JKPT) Vol 7, No 2 (2024): JKPT Desember 2024
Publisher : Politeknik Ahli Usaha Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jkpt.v7i2.14880

Abstract

Rumput laut merupakan sumber daya alam yang potensial dengan berbagai manfaat, termasuk sebagai bahan baku garam yang memiliki karakteristik unik dan nilai tambah berbeda dibandingkan garam dapur biasa. Penelitian ini bertujuan untuk memperoleh garam rumput laut dengan mutu sensori terbaik dan menganalisis mutu sensori dan biaya produksi garam rumput laut di Desa Pengambengan, Bali, menggunakan jenis rumput laut Ulva lactuca, Gracilaria sp.,dan Sargassum sp. Metode penelitian meliputi pengambilan sampel, preparasi, pencucian, pengeringan, pembuatan tepung garam, dan uji mutu sensori serta analisis biaya produksi dengan metode full costing. Data hasil analisis diolah menggunakan program SPSS 26 dan analisis statistik menggunakan ragam analisis ANOVA-Duncan. Hasil analisa pengujian menggunakan ANOVA menunjukkan bahwa terdapat pengaruh yang signifikan (p <0,05) antara bahan baku rumput laut terhadap mutu sensori garam rumput laut. Mutu sensori terbaik adalah garam rumput laut dari jenis Ulva lactuca pada parameter warna dengan nilai 7.05, rasa 6.58, tekstur 6.49, dan kenampakan 7.36. Kandungan kadar air Ulva lactuca adalah 0.758%, natrium klorida 90.11%, bagian tidak larut dalam air 0.553%, kadmium <0.050 mg/kg, arsen 0.398 mg/kg, dan raksa 0.013 mg/kg, yang semuanya memenuhi standar SNI 3556:2016. Produksi garam rumput laut membutuhkan biaya sebesar Rp 2.508.000. Garam rumput laut dari Ulva lactuca aman dikonsumsi dan memiliki potensi pasar yang baik.
Karakteristik Gluten Free Cookies Fortifikasi Hidrolisat Protein Ikan Lele Maulani, Aghitia; Poernomo, Achmad; Lisyana, Heni; Sumandiarsa, I Ketut
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 19, No 1 (2024): Juni 2024
Publisher : Politeknik - Ahli Usaha Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v19i1.991

Abstract

Pada umumnya cookies yang biasa ditemukan terbuat dari tepung terigu. Tepung terigu mengandung 80% gluten dari total protein yang terkandung. Gluten harus dihindari oleh orang yang alergi gluten dan penyandang celiac disease. Penggantian penggunaan tepung terigu dengan tepung modified cassava flour (mocaf) merupakan salah satu cara agar konsumen yang sensitif terhadap gluten dapat mengonsumsi cookies. Namun demikian, tepung mocaf mempunyai kandungan protein yang rendah. Oleh karena itu, diperlukan tambahan sumber protein lain seperti hidrolisat protein ikan (HPI) lele. Penelitian ini dilakukan untuk mengetahui formulasi penambahan HPI terbaik pada gluten free cookies. Sampel cookies dibuat dengan variasi bahan utama tepung terigu sebagai kontrol, tepung mocaf tanpa penambahan HPI, dan tepung mocaf dengan penambahan HPI 1%, 2%, dan 3%. Selanjutnya, dilakukan uji tingkat kesukaan (hedonik) oleh 30 panelis tidak terlatih, uji fisik, proksimat, dan mikrobiologi. Gluten free cookies terpilih yakni cookies dengan penambahan HPI 3%, dengan nilai tingkat kesukaan secara keseluruhan 7,30. Cookies ini memiliki kadar air 2,54±0,00%, abu 1,87±0,00%, lemak 30,55±0,01%, protein 4,38±0,00%, dan karbohidrat 60,66±0,02%. Nilai uji fisik cookies terbaik untuk parameter bake loss sebesar 17,07±0,52% dan spread ratio 7,09±1,01 cm, serta parameter mikrobiologi Angka Lempeng Total (ALT) 2.500 koloni/g.  AbstractCookies which are commonly found are made from wheat flour contains 80% gluten from the total protein contained. Additionally, gluten should be avoided by people with gluten allergies and celiac disease. Replacing the use of wheat flour with modified cassava flour (mocaf) is a way for consumers who are sensitive to gluten to consume cookies. The present research was conducted to find out the best Catfish Protein Hydrolysate (CPH) addition on gluten free cookies. The gluten free cookies were made with variations of the addition of CPH 1%, 2% and 3%, and then tested hedonically by 30 untrained panelists and characterized from the results of physical, proximate, and microbiological properties. Gluten free cookies with the addition of CPH 3% was the best formula with an overall liking value 7.30. Based on physical test for the bake loss of this cookies is 17.07±0.52% and spread ratio 7.09±1.01. Based on proximate test, the moisture content is 2.54±0.00%, ash 1.87±0.00%, fat 30.55±0.01%, protein 4.38±0.00%, and carbohydrates 60.66±0.02%, while the microbiological test showed ALT value of 2.500 colonies/g.
Kandungan senyawa fitokimia dan aktivitas antifungal ekstrak Padina sp. menggunakan ultrasound assisted extraction terhadap Aspergillus flavus: Screening of phytochemical compounds and antifungal activity of Padina sp. extracted by ultrasound assisted extraction against Aspergillus flavus Hidayah, Nur; Sumandiarsa, I Ketut; Alqadiri, Walian Maimun
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 27 No. 4 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(4)
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.v27i4.44634

Abstract

Alga cokelat Padina sp. memiliki komponen fitokimia yang berpotensi sebagai antifungal. Penelitian ini bertujuan untuk menentukan pelarut terbaik berdasarkan komponen senyawa aktif dan aktivitas antifungal ekstrak Padina sp. terhadap Aspergillus flavus. Ekstraksi dilakukan dengan metode berbantu gelombang ultrasonik melalui 3 jenis pelarut, yaitu etanol, metanol, dan etil asetat. Parameter yang dianalisis meliputi persentase rendemen, fitokimia, dan aktivitas antifungal. Skrining fitokimia dilakukan secara kualitatif dan pengujian aktivitas antifungal terhadap A. flavus menggunakan metode difusi sumuran agar. Perairan Pulau Panggang menjadi lokasi pengambilan sampel Padina sp. dengan pH 9, suhu 28,1-28,9°C, salinitas 31-32 ppm, dan oksigen terlarut (DO) 6,5 ppm. Rendemen ekstrak etanol 20,98±1,54%, metanol 13,71±5,94%, dan etil asetat 6,67±3,30%. Senyawa fitokimia yang terkandung dalam ekstrak Padina sp. dengan 3 jenis pelarut tersebut meliputi alkaloid, saponin, steroid, dan fenol. Aktivitas antifungal tertinggi diperoleh dari ekstrak metanol dengan konsentrasi 30% ditunjukkan dengan diameter zona hambat sebesar 7,21±0,41 mm dan diameter zona hambat paling kecil diperoleh dari ekstrak etil asetat dengan konsentrasi 10% sebesar 1,17±0,09 mm. Ekstrak Padina sp. dari Perairan Pulau Panggang memiliki 4 jenis senyawa fitokimia dengan aktivitas antifungal terhadap A. flavus dengan kategori cukup kuat.
THE EFFECT OF ADDITIONAL SEAWEED FLOUR (Eucheuma cottonii) ON THE QUALITY OF CATFISH (Clarias sp.) ROULADE Maulani, Aghitia; Asriani, Asriani; Maryuni, Narila; Sumandiarsa, I Ketut
Jurnal Perikanan Unram Vol 15 No 6 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i6.1917

Abstract

Ikan lele (Clarias sp.) merupakan salah satu ikan air tawar populer yang mengandung protein lebih tinggi daripada beberapa jenis daging hewan. Rumput laut (Eucheuma cottonii) memiliki kandungan gizi yang tinggi seperti mineral dan serat. Tingginya kandungan gizi Eucheuma cottonii sebagai sumber pangan fungsional yang potensial dalam pengembangan produk pangan, salah satunya diolah menjadi tepung rumput laut yang yang ditambahkan pada produk rolade ikan lele. Tujuan dari penelitian ini yaitu, melakukan analisis mutu rumput laut kering dan ikan lele segar, melakukan pengolahan tepung rumput laut dan rolade ikan lele dan menganalisis mutu tepung rumput laut dan rolade ikan lele, serta menentukan formula terpilih. Hasil uji sensori bahan baku rumput laut kering sebesar 8, CAW 59,65%, dan kadar air 34,19%, Nilai organoleptik ikan lele segar 9. Hasi kadar air tepung rumput laut 6,39%, kadar abu 24,52%, kadar lemak 0,24%, kadar protein 2,72%, karbohidrat 66,13%, serat kasar 22,21% dan dan viskositas 360,27 mPa·s. Hasil rolade ikan lele dengan penambahan tepung E. cottonii meliputi kadar air 65,90%, kadar abu 2,90%, kadar lemak 2,84%, kadar protein 17,79%, karbohidrat 10,57%, serat kasar 0,56%, ALT 5,21 x 101 kol/g, dan uji fisik kekerasan 6562,99 gf. Formula terpilih yaitu rolade ikan lele dengan penambahan tepung rumput laut E. cottonii 3,5%.
Kajian Manajemen Risiko K3 pada Proses Produksi Pemindangan Ikan di Sentra Pengolahan Kusamba Budiadnyani, I Gusti Ayu; Sumandiarsa, I Ketut; Nugraha, I Made Aditya; Utari, Siluh Putu Sri Dia; Astiana, Ika; Farida, Iftachul; Samanta, Pinky Natalia; Cesrany, Mahaldika; Khairunnisa, Anis; Perceka, Medal Lintas; Masrin, Putri Yuliana
Jurnal Penyuluhan Perikanan dan Kelautan Vol 19, No 3 (2025)
Publisher : Program Studi Penyuluhan Perikanan Politeknik Ahli Usaha Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33378/jppik.v19i3.625

Abstract

Sentra Pengolahan Ikan Kusamba merupakan pusat industri pemindangan tradisional yang berperan penting dalam perekonomian masyarakat pesisir Kabupaten Klungkung. Namun, proses produksinya masih memiliki berbagai potensi risiko Keselamatan dan Kesehatan Kerja (K3), terutama akibat paparan panas, penggunaan peralatan konvensional, serta kondisi kerja yang belum ergonomis. Penelitian ini bertujuan mengidentifikasi sumber bahaya, menilai tingkat risiko kerja, dan menentukan upaya pengendalian menggunakan metode Hazard Identification, Risk Assessment, and Determining Control (HIRADC). Penelitian dilakukan secara deskriptif kuantitatif melalui observasi, wawancara, dan kuesioner kepada 15 pekerja pada setiap tahapan produksi. Hasil penelitian menunjukkan bahwa tahap perebusan memiliki risiko tertinggi (84,42%), diikuti penyiangan (74,03%), sementara pengemasan dan pendinginan tergolong risiko rendah. Sebanyak 73,3% pekerja telah menggunakan APD, namun kepatuhan dan ketersediaannya masih perlu ditingkatkan. Faktor risiko dominan meliputi lingkungan kerja panas dan lembap (60%), keterbatasan APD (26,67%), kerusakan peralatan (20%), serta tata letak kerja yang kurang aman (26,67%). Meskipun seluruh pekerja telah mengikuti pelatihan K3, penerapannya masih bersifat individual. Oleh karena itu, diperlukan penguatan sistem K3 melalui penyusunan SOP, peningkatan APD, pengawasan rutin, serta perbaikan fasilitas kerja untuk mendukung keselamatan, produktivitas, dan keberlanjutan industri.
OPTIMIZATION OF COLD STORAGE MAINTENANCE FOR ENHANCING ENERGY EFFICIENCY IN FISHERY PROCESSING: A CASE STUDY OF XYZ COMPANY Nugraha, I Made Aditya; Sumandiarsa, I Ketut; Budiadnyani, I Gusti Ayu; Samanta, Pinky Natalia; Utari, Siluh Putu Sri Dia; Astiana, Ika; Farida, Iftachul; Poy, Maria Delastrada; Desnnajaya, I Gusti Made Ngurah
Jurnal Perikanan Unram Vol 16 No 1 (2026): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v16i1.2109

Abstract

The fisheries industry requires an effective cold chain system to maintain product quality and food safety, with cold storage functioning as a critical component in maintaining temperature stability prior to distribution. However, operational problems such as temperature fluctuations, equipment failure, and power outages frequently threaten cold storage performance and may lead to product deterioration and economic losses. This study aims to analyze cold storage maintenance management at XYZ Company and evaluate its effectiveness in supporting cold chain optimization. The research employed a qualitative descriptive approach conducted from October to March 2025 at XYZ Company, Sidoarjo. Data were collected through semi-structured interviews with 10 purposively selected respondents, direct observation, and analysis of maintenance records, SOPs, and temperature data logs. The results indicate that the implementation of scheduled preventive maintenance, IoT-based real-time monitoring, and automated control systems effectively maintained temperature stability within standard limits. These measures reduced the risk of protein denaturation, recrystallization, and microbial growth in fishery products. Energy efficiency improved through inverter technology and better insulation, while backup power systems and emergency SOPs minimize operational risks. In conclusion, optimized cold storage maintenance significantly enhances energy efficiency, operational reliability, and product quality, while supporting HACCP and ISO 22000 compliance and strengthening cold chain integrity in the fisheries processing industry.
PENGOLAHAN TUNA LOIN MASAK BEKU PADA PENDEKATAN MUTU DAN PERFORMA PRODUKTIVITAS DI PT. XYZ, PELABUHAN NIZAM ZACHMAN, MUARA BARU, JAKARTA UTARA Sihombing, Dahlia Srirejeki; Hadiwinata, Bagus; Sirait, Jaulim; Sumandiarsa, I Ketut
Proceedings of The Vocational Seminar on Marine & Inland Fisheries Volume 3 Nomor 1 Tahun 2026
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/voc_seminar.v3i1.20724

Abstract

Penelitian ini dilakukan untuk mengevaluasi penerapan rantai dingin, kualitas bahan baku dan produk akhir, kelayakan dasar proses pengolahan, serta tingkat produktivitas tenaga kerja pada tahap skinning dan loining. Hasilnya menunjukkan bahwa proses pengolahan telah menerapkan sistem rantai dingin secara konsisten. Suhu inti bahan baku saat penerimaan tercatat sebesar -18,15°C, suhu saat thawing -4,08°C, suhu rata-rata pada proses cooking 66,52°C, dan suhu penyimpanan produk akhir -18,23°C. Pengujian mutu organoleptik terhadap bahan baku dan produk akhir masing-masing memperoleh nilai 8. Hasil analisis mikrobiologi bahan baku menunjukkan nilai ALT sebesar 3,2×10³ kol/g, Coliform <3 APM/g, E. coli <3 APM/g, serta Salmonella negatif. Sementara itu, produk akhir memiliki nilai ALT 4,52×10³ kol/g, Coliform <3 APM/g, E. coli <3 APM/g, dan Salmonella juga negatif. Kadar histamin pada bahan baku tercatat sebesar 2,2 ppm dan meningkat menjadi 3,48 ppm pada produk akhir. Penerapan GMP, SSOP, dan SKP menunjukkan adanya beberapa ketidaksesuaian, baik minor maupun mayor, namun masih dapat diperbaiki melalui tindakan korektif
Valorization of Ulva lactuca Green Seaweed as a Functional Seasoning Ingredient: From Marine Biomass to Food Innovation I Ketut Sumandiarsa; Ni Putu Tantri Miranti; Niken Dharmayanti; Ni Made Airanthi K Widjaja Adhi; Mufti Hatur Rahmi; Rahmat Yuliandri; Desry Natalia Manuhutu; I Made Aditya Nugraha
Jurnal Ilmiah Perikanan dan Kelautan Vol. 18 No. 2 (2026): JURNAL ILMIAH PERIKANAN DAN KELAUTAN
Publisher : Faculty of Fisheries and Marine Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jipk.v18i2.86268

Abstract

Graphical Abstract Highlight Research 1. A natural functional seasoning was successfully developed from Ulva lactuca without synthetic additives. 2. The seasoning demonstrated high nutritional value, including 8.67% protein, 20.78% dietary fiber, and 59.21% carbohydrates. 3. Amino acid profiling revealed exceptionally high levels of L-glutamic acid and L-aspartic acid, enhancing natural umami flavor. 4. Phytochemical screening confirmed the presence of antioxidant-rich compounds such as flavonoids, phenolics, saponins, and alkaloids. 5. Heavy metal, microbiological, and color analyses demonstrated compliance with food safety standards and strong pigment stability. 6. Shelf-life testing showed product stability up to 9.23 months in metallocene packaging, with high sensory acceptability on potato-based snacks.   Abstract Seaweeds have gained increasing attention as natural food ingredients due to their nutritional value, potential to replace synthetic additives, and environmental sustainability. However, the utilization of Ulva lactuca as a natural functional seasoning remains limited, particularly regarding safety assurance, sensory acceptance, and product shelf stability. This study aimed to evaluate the potential of U. lactuca as a natural functional seasoning by assessing its nutritional composition, safety, sensory properties, and storage stability. Samples were collected from Pangandaran, Yogyakarta, and Lombok, Indonesia. Analyses included proximate composition, amino acid profiling, phytochemical screening, heavy metal contamination, microbiological quality, color stability, sensory evaluation, and shelf-life estimation. A seaweed-based seasoning was formulated using Lombok samples without synthetic flavor enhancers. The formulated product demonstrated a favorable nutritional composition, containing 8.67 % protein, 20.78 % dietary fiber, and 59.21 % carbohydrates. High concentrations of L-glutamic acid (53,109.10 mg/kg) and L-aspartic acid (5,772.20 mg/kg) contributed to its umami taste. Phytochemicals, including flavonoids, phenolics, saponins, and alkaloids, were detected. Hg, Pb, As and microbiological parameters met food safety standards, Cd exceeded the limit in some raw samples. The product exhibited strong green (a* = –10.96) and yellow (b* = 9.99) color attributes and an estimated shelf life of 9.23 months when packaged in metallocene film. Sensory evaluation indicated high consumer acceptability, particularly when applied to potato- and Chitato Lite-based snacks. Overall, U. lactuca shows strong potential as a safe, sustainable, and nutrient-rich functional seasoning. Further research should focus on scale-up processing and the exploration of broader food applications.  
Co-Authors Achmad Poernomo Achmad Poernomo Aef Permadi Alqadiri, Walian Maimun Alvina, Zahriani Anis Khairunnisa Anugerah Anugerah Armadani, Novi Arpan N. Siregar Asriani Asriani Asriani Asriani, Asriani Bagus Hadiwinata Cesrany, Mahaldika Defi, An Naim Desnnajaya, I Gusti Made Ngurah Desry Natalia Manuhutu Dharmayanti, Niken Erni Marlina, Erni Farkan, Mochammad Hadiwinata, Bagus Hamida, Nurul Handoko, Yudi Prasetyo Hendri Kurniawan, Hendri Heny Budi Purnamasari I Gusti Ayu Budiadnyani I Made Aditya Nugraha Ika Astiana Indra Sakti Jaulim Sirait Joko Santoso Kadek Ayu Sastra Dewi Kasful Anwar Kurniawati, Made Devi Kustiariyah Tarman Lisyana, Heni M. Chotim Mahayani, Ni Kadek IDN Margono Margono Maryuni, Narila Masrin, Putri Yuliana Maulani, Aghitia medal lintas perceka Mufti Hatur Rahmi Ni Made Airanthi K Widjaja Adhi Ni Putu Tantri Miranti Niken Dharmayanti Niken Dharmayanti Nirmala Efri Hasibuan, Nirmala Efri Nofi Sulistyo Rini Nur Hidayah Nur Hidayah Poy, Maria Delastrada Priasmoro, Ghifari Pandu Putri Sri Wulandari R. Okta Priadi Rahmat Yuliandri Randi Bokhi S. Salampessy Resmi R. Siregar Rina Ardiyanti Ritonga Ritonga, Rina Ardiyanti Rufnia Ayu Afifah Rusdiyanto, Edi Samanta, Pinky Natalia Sayuti, Mohammad Sektiana, Sinar Pagi Sihombing, Dahlia Srirejeki Simson Masengi Siti Zachro Nurbani Sri Siswahyuningsih Subaryono Subaryono, Subaryono Sumartini Sumartini Toga Mahaji Toga Mahaji Uju Uju Utari, Siluh Putu Sri Dia Widi Astuti Wulandari, Putri Sri Yuliandri, Rahmat Yuliati H. Sipahutar Zulkhairina Zulkhairina