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All Journal Jurnal Pangan dan Agroindustri Jurnal Teknologi & Industri Hasil Pertanian JURNAL PERTANIAN QARDHUL HASAN: MEDIA PENGABDIAN KEPADA MASYARAKAT Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Indonesian Journal of Applied Research (IJAR) Jurnal Sains Indonesia Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian JURNAL AGROINDUSTRI HALAL Jurnal Ilmiah Pangan Halal Karimah Tauhid Policy Brief Pertanian, Kelautan, dan Biosains Tropika
Rosy Hutami
Universitas Djuanda
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Neuroscience Social Sciences Veterinary Other

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METODE EKSTRAKSI DNA UNTUK DETEKSI MOLEKULER Hutami, Rosy; Idzni, N; Ranasasmita, R; Suprayatmi, Mira
JURNAL PERTANIAN Vol 8, No 2 (2017): OCTOBER
Publisher : Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (714.715 KB) | DOI: 10.30997/jp.v8i2.1056

Abstract

Dalam teknik deteksi molekuler seperti Loop-Amplification Mediated Polymorphism (LAMP) dan Polymerase Chain Reaction (PCR), pembuatan hulu asam deoksiribonukleat (DNA) sangat penting. Ekstraksi fase cair dan ekstraksi fasa padat merupakan beberapa metode ekstraksi DNA yang tersedia. Tujuan dari penelitian ini adalah untuk mengkarakterisasi metode dan produk ekstraksi DNA berdasarkan kemurnian DNA, visualisasi DNA, konsentrasi DNA, dan waktu pemrosesan metode ekstraksi DNA. Metode ekstraksi yang dievaluasi meliputi metode fenol-kloroform (Metode A) sebagai ekstraksi fasa cair dan metode Ekstraksi Surefood kit (Metode B) sebagai ekstraksi fasa padat. Hasil penelitian menunjukkan bahwa Metode A dapat dilakukan pada sampel dengan konsentrasi DNA sangat rendah berkisar antara 7,00 sampai 9,45 ng / μl dengan kemurnian yang baik (1,80-2,10). Meski tidak menunjukkan DNA isolat band pada gel agarosa 1% dan membutuhkan waktu pemrosesan ± 30 jam. Metode B memiliki performa yang baik dalam mengekstraksi sampel dengan DNA dengan konsentrasi tinggi (49,67 sampai 357,28 ng / μl) dengan kemurnian yang baik (1,93 sampai 2,07). Metode ini menunjukkan band untuk setiap sampel DNA pada gel agarose 1% dan membutuhkan waktu ±1 jam. Kedua metode tersebut dapat digunakan untuk preparasi sampel dalam analisis molekuler termasuk tujuan otentikasi halal.KATA KUNCI: fenol, kloroform, Surefood kit, LAMP  DNA EXTRACTION METHOD FOR MOLECULAR DETECTIONABSTRACTIn molecular detection technique such as Loop-Amplification Mediated Polymorphism (LAMP) and Polymerase Chain Reaction (PCR), right upstream preparation of deoxyribonucleic acid (DNA) is very important. Liquid phase extraction and solid phase extraction are some of DNA extraction methods those are available. The purpose of this research was to characterizedthe method and product of DNA extraction based on DNA purity, DNA visualization, DNA concentration, and processing time of DNA extraction methods. Extraction methods evaluated included phenol-chloroform method (Method A)as liquid phase extraction and Surefood Extraction kit method (Method B) as solid phase extraction. Result showed that Method A could be performed on samples with very low DNA concentrations ranging from 7.00 to 9.45 ng/µl with a good purity (1.80 to 2.10). Although,  it showed no DNA isolates bands on gel agarose 1% and need ± 30 hours processing time. Method B had a good performa in extracting sample with high concentration DNA (49.67 to 357.28 ng/µl) with a good purity (1.93 to 2.07). This method showed bands for each DNA samples on gel agarose 1% and need about ± 1 hour processing time. Both methods can be used for sample preparation in molecular analysis including halal authentication purposes.  
SALURAN DISTRIBUSI PRODUK PANGAN JAJANAN ANAK SEKOLAH (PJAS) BERBASIS OLAHAN DAGING Hutami, Rosy; Zain, Endrianur Rahman; Theo, Rico Fernando
JURNAL PERTANIAN Vol 8, No 1 (2017)
Publisher : Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (458.629 KB) | DOI: 10.30997/jp.v8i1.657

Abstract

Saluran distribusi berperan dalam aktivitas logistik dari suatu produk pangan. Dalam tinjauan halal, aktivitas logistik erat kaitannya dengan status kehalalan pangan. Kehalalan pangan tidak hanya bergantung pada bahan baku yang digunakan, tetapi juga jaminan bebas kontaminasi dari bahan yang diharamkan sepanjang aliran produk dari titik asal produk hingga ke titik tempat dikonsumsinya produk. Penelitian ini bertujuan mengetahui saluran distribusi dari produk pangan jajanan anak sekolah berbasis olahan daging berupa bakso, sosis, dan cireng isi daging di wilayah Bogor yang ditinjau dari perspektif kehalalan logistik. Metode yang digunakan dalam penelitian ini adalah dengan wawancara menggunakan alat bantu kuesioner. Penentuan sampel dilakukan secara purposive sampling. Berdasarkan hasil penelitian, saluran distribusi yang digunakan pada pemasaran bakso, sosis, dan cireng isi daging berturut-turut adalah zero-level channel, three-level channel, dan four-level channel. Semakin panjang saluran distribusi, semakin banyak aktivitas logistik yang dilakukan, dan semakin besar potensi kontaminasi produk halal dengan bahan yang nonhalal.KATA KUNCI: level, logistik, halal, pemasaran, bakso, sosis, cireng isi daging; level, logistic, halal, marketing, meatball, sausage, fried tapioca-filled-with-meat   DISTRIBUTION CHANNEL OF MEAT BASED SNACK THAT IS CONSUMED BY SCHOOL STUDENTSABSTRACTDistribution channels play role in logistic activity of food product. In halal perspective, distribution channels have a strong relation with halalness of food product. The halalness of food product does not only depend on the origin of material but also guarantee of non-halal material free contamination during the product flow from point of product origin to point of product to be consumed. The aim of this research was to define the distribution channel of snack that is consumed by school students in Bogor city including meatball, sausage, and fried tapioca-filled-with-meat related to halal logistic perspective. The method of this research was by interview using questionnaire. Sampling method was by purposive sampling. Based on the result, the distribution channels in meatballs marketing, sausage marketing, and fried tapioca-filled-with-meat marketing were zero-level channel, three-level channel, and four-level channels, respectively. A longer distribution channel makes a greater number of logistic activities and it has a bigger potency of contamination of non-halal material to the halal product.   
Antioxidant Activity, Sensory, Chemical, and Microbiology Characteristics of Muntok White Pepper (Piper Nigrum Linn.) Hard Candy Rosy Hutami; Dwi Aryanti Nur’utami; Aulia Joana
Indonesian Journal of Applied Research (IJAR) Vol. 2 No. 1 (2021): Indonesian Journal of Applied Research (IJAR)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/ijar.v2i1.98

Abstract

Muntok white pepper is the most recognized commodity of Indonesian in the world. One of the diversified products of white pepper is hard candy. This study aimed to determine the antioxidant activity, chemical, sensory, and microbiology characteristics of Muntok white pepper hard candy. The used experimental design was factorial completely randomized design, with the sucrose – glucose ratio as the first factor with two levels (50:50 and 70:30) and white pepper powder concentration as the second level with three levels (1%, 3%, and 5%). The product selection was based on the hedonic parameters. After getting the selected formulation, some tests were conducted, including antioxidant activity test by DPPH method, proximat analysis, TPC test, sensory evaluation, and energy content calculation. Selected Muntok white pepper hard candy formulation used a 50:50 sucrose – glucose ratio with 1% white pepper addition. It has a moisture content of 3.46%, ash content of 0.89%, fat of 12%, the protein content of 1.95%, reducing sugar of 11.31%, saccharose of 62.93%, TPC of 8x101 colonies/g, low antioxidant activity (IC 50) of 141208.03 mg/L, AEAC of 20.58 mg/100g vitamin C, the percent inhibition of 17.66%, the energy content of 365.44 kcal/100gr. The hedonic test result leads to be like by the panellists (5.57 -7.10 in 10 scales). Its sensory quality test results were leading to golden yellow (8.31), leading to spicy (5.58), no pepper smell (2.86), and leading to the hard texture (4.34). The selected product has confirmed the Indonesian National Standard of hard candy.
SAMBAL, MAKANAN KHAS INDONESIA YANG BERPOTENSI MENCEGAH ATEROSKLEROSIS DAN KANKER, SERTA KAJIAN TITIK KRITIS KEHALALANNYA Rosy Hutami
JURNAL AGROINDUSTRI HALAL Vol. 1 No. 1 (2015): Jurnal Agroindustri Halal
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (617.216 KB) | DOI: 10.30997/jah.v1i1.358

Abstract

Capsaicin salah satu komponen aktif pada keluarga Capsicum sp. yang dapat menghambat proses oksidasi lipoprotein densitas rendah (LDL) penyebab aterosklerosis. Review ini bertujuan untuk mengkaji efek capsaicin pada sambal dalam mencegah aterosklerosis dan kanker. Pengujian aktivitas capsaicin sebagai anti-aterosklerosis dilakukan secara in vitro melalui pengukuran nilai TBAR (malonaldehida), sedangkan pengujian sebagai anti-kanker dilakukan secara in vitro dengan mengamati penghambatan terhadap sel tumor payudara yaitu sel MDA-MB-231. Berdasarkan review ini didapatkan hasil bahwa Capsaicin dapat menurunkan tingkat oksidasi LDL pasma mencit sebesar 28.7%, dan menghambat sel tumor sebesar 70%. Dibutuhkan studi lebih lanjut untuk mengonfirmasi hal ini terutama jika diaplikasikan pada tubuh manusia. Titik kritis pada produk sambal umumnya berasal dari bahan tambahan dan bahan penolong yang digunakan. Contohnya adalah gula pasir yang kemungkinan menggunakan resin penukar ion dan bleaching agent pada proses rafinasinya. Resin penukar ion memiliki kemungkinan menggunakan gelatin hewani dan bleaching agent dapat berasal dari kulit/tulang hewan. Hal-hal tersebut merupakan bahan kritis bagi kehalalan suatu produk sehingga perlu dikritisi.
PEMBUATAN MOCHI PELANGI DENGAN SUBSITUTSI TEPUNG TALAS DAN PEWARNA ALAMI Rosy Hutami
JURNAL AGROINDUSTRI HALAL Vol. 1 No. 2 (2015): Jurnal Agroindustri Halal
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (96.265 KB) | DOI: 10.30997/jah.v1i2.365

Abstract

Penggunaan tepung talas dalam pembuatan mochi dapat mensubstitusi tepung ketan dengantujuan peningkatan nilai fungsional dari produk mochi. Talas diketahui mengandung seratyang tinggi dan memiliki keunggulan dari segi kandungan protein, vitamin B1, riboflavin,mineral P dan Fe dibandingkan dengan ubi kayu dan ubi jalar. Penggunaan pigmen alami jugaturut meningkatkan nilai fungsionalnya sebab di dalam pigmen tersebut terkandung senyawaantioksidan yang berperan penting dalam pencegahan penyakit degeneratif. Penelitian inibertujuan mendapatkan formulasi yang tepat dalam pembuatan mochi pelangi berbahan dasartepung ketan yang disubstitusi dengan tepung talas dan diberi pewarna alami. Metode yangdigunakan dalam penelitian ini adalah metode pembuatan mochi dengan cara pengukusan.Rancangan percobaan yang digunakan adalah rancangan acak lengkap dengan faktorperlakuan perbandingan tepung ketan dan tepung talas. Untuk mochi pelangi denganparameter kekenyalan, rasa, dan penampakan yang paling disukai berturut-turut adalah mochipelangi dengan substitusi tepung talas 7 %, 11%, dan 15%.
PEMBUATAN DAN KARAKTERISASI METIL ESTER DARI MINYAK GORENG KELAPA SAWIT KOMERSIAL Rosy Hutami; Dewi Fortuna Ayu
JURNAL AGROINDUSTRI HALAL Vol. 1 No. 2 (2015): Jurnal Agroindustri Halal
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (91.235 KB) | DOI: 10.30997/jah.v1i2.371

Abstract

Proses konversi minyak ke dalam bentuk ester (metil ester) dari asam lemaknya melaluiproses transesterifikasi dapat menjadi solusi dalam menurunkan viskositas minyak nabati.Penurunan viskositas minyak bertujuan agar proses penginjeksian kemabli dan atomisasibahan bakar di dalam mesin dapat berlangsung dengan baik. Minyak sawit komersial dapatdigunakan sebagai bahan baku metil ester (ME) yang dihasilkan melalui prosestransesterifikasi. Tujuan penelitian ini adalah untuk mengetahui karakteristik fisiko-kimiametil ester hasil transesterifikasi minyak goring kelapa sawit komersial menggunakan basa.Transesterifikasi dilakukan menggunakan methanol dengan rasio 6:1 dan KOH 1% /w/wsebagai katalis basa. Proses transesterifikasi menghasilkan rendemen 90.34% ME dengankarakteristik : viskositas kenimatis 5.62 ± 0.01 mm2/s, densitas 872 kg/m3, bilangan asam0.28 ± 0.00 mg KOH/g, bilangan saponifikasi 202.35 ± 2.02, bilangan ester 202.07 ± 2.02,bilangan iod 54.34 ± 2.62, kadar abu 0.02 ± 0.00, kalor pembakaran 8891.68 ± 18.85 cal/g,berwarna kuning (agak gelap), dan berbau agak asam.
Application of Non-Gluten Canistel (Pouteria campechiana) Flour-Maizena-Mocaf-Tapioca Composite on the Processing of Steamed Brownies Sri Rejeki Retna Pertiwi; Aminullah Aminullah; Rosy Hutami; Deti Nirmala
JURNAL AGROINDUSTRI HALAL Vol. 4 No. 2 (2018): Jurnal Agroindustri Halal
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v4i2.1279

Abstract

This study was aimed to analyze the effect of non-gluten composite and pan size on the quality of steamed brownies.   Steamed brownies were prepared with three different non-gluten composites (campolay flour-maizena, campolay flour-mocaf, campolay flour-tapioca) in the proportion of 1:1 and baked in three different pan size (S: 20 cm x 7 cm, M: 22 cm x 9 cm, L: 24 cm x 11 cm).  Analysis included physical properties (rising index, spesific volume, hardness, crumb appearance), sensory properties and acceptance, as well as chemical properties for the best steamed brownies.  The data were analyzed using ANOVA and the results showed that non-gluten composite, pan size, and interaction of both factors effected significantly some physical properties, sensory properties and acceptance of steamed brownies.  The best steamed brownies was the brownies made from non-gluten composite campolay flour-mocaf 1:1 with pan size S (20 cm x 7 cm).  The best brownies contained moisture 21,55 %, ash 1,28 %, protein 4,16 %, fat 22,55 %, carbohydrate 50,45 %, dietary fiber 1,75 %,  energy 421,39 kcal/100 g, and betacarotene 1,11 mg/100g. Key words: campolay flour, composite, non-gluten, steamed brownies.
Ekstraksi DNA dari Daging Segar untuk Analisis dengan Metode Loop-Mediated Isothermal Amplification (LAMP) Rosy Hutami; Hanifah Bisyri; Sukarno Sukarno; Henny Nuraini; Raafqi Ranasasmita
JURNAL AGROINDUSTRI HALAL Vol. 4 No. 2 (2018): Jurnal Agroindustri Halal
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (270.234 KB) | DOI: 10.30997/jah.v4i2.1409

Abstract

DNA extraction is needed in the analysis using the Loop-mediated isothermal amplification (LAMP) method because this method identifies nucleic acids. Some extraction methods that can be selected including commercial kits extraction method and phenol-chloroform extraction method. The purpose of this study was to obtain the best quality DNA extract between the two extraction methods. The DNA extraction process produced DNA concentrations between 31.06 - 410.18 ng / ml for the commercial kit DNA extract and 212.60 - 1502.30 ng / ml for the phenol-choroform DNA extract, while the purity of DNA were 1.82-2.02 for commercial kit DNA extract and 1.93-2.02 for phenol-chloroform DNA extract. The concentration and purity of extracts produced from both methods meet the requirements for molecular analysis. The purity and visualization results of commercial kit DNA extract are better than those produced from extraction from the phenol-chloroform method. DNA extract obtained from the commercial kit method was chosen to be used in the amplification stage of the method (LAMP).
Analisis Kandungan Mikroba, Formalin, dan Timbal (Pb) pada Tahu Sumedang yang Dijual Di Daerah Macet Cicurug, Ciawi, dan Cisarua Jawa Barat Rosy Hutami; M Fakih Kurniawan; Henna Khoerunnisa
JURNAL AGROINDUSTRI HALAL Vol. 6 No. 1 (2020): Jurnal Agroindustri Halal
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (598.682 KB) | DOI: 10.30997/jah.v6i1.2385

Abstract

Sumedang tofu is one of favorite foods for Indonesian society. But many sellers or producers are not aware to the food safety of sumedang tofu. The aims of this study were to analyze the microbial, formalin, and lead (Pb) contents in ready-to-eat sumedang tofu which were sold in traffic jams area in Cicurug, Ciawi, and Cisarua. The analysis were carried out by Total Plate Count (TPC) testing for microbial analysis, potassium permanganate reaction (KMnO4) testing for formaldehyde analysis, and atomic absorption spectrophotometry (AAS) method for lead content analysis in the samples. The results obtained for the microbial analysis were sumedang tofu that were sold in the traffic jam areas of Cicurug, Ciawi, and Cisarua contained contaminant above the treshold (1.4 x 105 colonies / gram to 2.2 x 105 colonies / gram of microbes). All of the samples of sumedang tofu were positive containing formaldehyde. Otherwise, there were no lead (Pb) content in all samples regarding to AAS analysis. This study concluded that the ready-to-eat sumedang tofu those were sold in traffic jam area in the Cicurug, Ciawi, and Cisarua were not suitable for consumption because it contained exceed microbial contamination and formalin which are harmful for human health.Keywords : formalin, microbes, sumedang tofu, lead, traffic jam
Identifikasi Kandungan Rhodamin B, Methanyl Yellow dan Escherichia coli pada Manisan Mangga Basah di Daerah Cirebon Sarah Shafira; Rosy Hutami; M. Fakih Kurniawan
JURNAL AGROINDUSTRI HALAL Vol. 8 No. 1 (2022): Jurnal Agroindustri Halal 8(1)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (365.222 KB) | DOI: 10.30997/jah.v8i1.5023

Abstract

Manisan mangga merupakan salah satu produk olahan khas daerah yang terkenal di daerah Cirebon. Penelitian ini bertujuan untuk mengetahui keamanan pangan manisan mangga basah yang dijual di daerah Cirebon. Uji kualitatif rhodamin B dan methanyl yellow menggunakan test kit, sedangkan uji kuantitatif Escherichia coli menggunakan most probable number (MPN). Sampel penelitian diambil dengan menggunakan metode purposive sampling yang berjumlah 10 sampel manisan mangga basah yang berasal dari 7 lokasi yang berbeda di daerah Cirebon. Data yang didapatkan berdasarkan hasil identifikasi rhodamin B dan methanyl yellow dianalisis secara kualitatif deskriptif, sedangkan hasil identifikasi kandungan Escherichia coli dianalisis secara kuantitatif. Hasilnya seluruh sampel tidak mengandung rhodamin B dan methanyl yellow, tetapi sebanyak 90% sampel mengandung Escherichia coli yang melebihi batas maksimal yang ditetapkan oleh SNI 7338:2009. Pada penelitian ini, hampir seluruh sampel mengandung Escherichia coli yang melebihi batas maksimum.
Co-Authors Adnandhika, Muhammad Faris Tsany Ajeng Nurfitria Akrom, Akrom Al Manar, Primadika Alfintawati, Aprillia Alsa Denta Aminullah Aminullah Aminullah Aminullah, Aminullah Andaista, Rahmatunnisa Anisyah, Yuni Nur Anjani, Tiara Anna Mardiana Handayani Apriliana, Riyanda Arbayani, Siska Ariestyani, Imelda Arshyla Eliska Aulannisa, Fairuza Aulia Joana Ayu Lestari, Feni Balqis, Lily Siti Bisyri, Hanifah Bisyri, Hanifah boesono, hindar CC Nurwitri Delfitriani Depanito Ismail Deti Nirmala Dewi Fortuna Ayu Dhika Prita Hapsari Distya Riski Hapsari Dodi Dodi Dwi Aryanti Nur’utami Ervizal AMZU Fadhilah, Syifa Fahruddin, Naufal Fatimah, Ai Imas Faidoh Fatimah Fatma, Reyna Fauzi, Rizki Febriansyah, Ilham Feby Arif Alfarizi Fina Uzwatani Fina Uzwatania Fitrilia, Tiana Guna Wibawa, Sultan Halimah, Siti Nur Handayani, Ani Hanifah Bisyri Henna Khoerunnisa Henny Nuraini Idzni, N Idzni, N Imani, Annisa Nurul Indriani, Loli Indriati, Marlinda Intan Kusumaningrum Irahmah, Siti Jaelani, Salsabila Azaria Kartawiria, Rifky Fauzi Althafry Kartika Sari Kharyani, R. Aldini Khoerunnisa, Henna Kurniawan, M. Fakih Lia Amalia Lisa Ainurohmah M. Firdaus , Bambang Budiansyah, Kastana Sapanli, Aprianty , Gustav M. Irsyad , M. Firdaus M.R.R. Lukie Trianawati maharani, Azmi Manar, Primadhika Al Marhamah, Irma Siti Maryam Jamila Meilani, Almanda Mir'atu Saa'dia Septiani Mira Afrilia Setiawati Muhammad Rifqi Mustofa, Zulfan Zaenal Arif Nani Yulianti Nani Yulianti Nawang Wulan Nirma Ruhil Hadi Putra Nirmala, Deti Nirmala, Deti Noli Novidahlia Noviandia, Halpi novitasari, fajri Nurcahali, Fani Nurfitria, Ajeng Nuri Andarwulan Nurlaela, R. Siti Nurlaela, Raden Siti Nursyawal Nacing Nurul Ichsan Nurul, Eka P, Alsa Denta Permatahati, Ghina Sri Pertiwi, Sri Rejeki Retna Pribadi, Moch Fadlal Islamay Pribadi, Moch. Fadlal Islamay Purnama, Hilman Putra, Faturahman Setiawan Putri Cantika, Aini Qisthina, Dalilah R, Fairuz Irdina Raafqi Ranasasmita Raafqi Ranasasmita Raden Siti Nurlaela Rahma, Anisa Aulia Rahmawati, Agnia Rahmawati, Siti Irma Ranasasmita, R Ranasasmita, R Rialdi, Azzahra Putri Riski Hapsari , Distya Rizkia, Safa Rusdi Safitri, Intan Sekar Saidah, Bulan Saniyya, Ashila Nasyadhiya Sapanil, Kastana sapanli, kastana Sarah Shafira Septian, Willyandi Septiani, Bunga Septiani, Nadia Shiddiq, Muhammad Fahmi Siti Aminah Siti Aminah Siti Masithoh Siti Masitoh Siti Nurhalimah Siti Nurhalimah Siti Nurhalimah Slamet Wahyudi Sri Rejeki Sri Rejeki Retna Pertiwi Sukarno Sukarno Sunarmani, Sunarmani Suprayatmi, Mira Suprayatmi, Mira T, Elsya Nahwan Theo, Rico Fernando Theo, Rico Fernando Titi Risnawati Titi Rohmayanti Trisna Setiadi Utama, Naufal Saputra Vega, Zahra Amelia Wulan, Nawang Yulia, Fifi Yuyun Puspitasari Zahro, Mutia Liza Zain, Endrianur Rahman Zain, Endrianur Rahman Zuhud, Ervizal A. M.