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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 Ilmiah Pangan Halal Karimah Tauhid Policy Brief Pertanian, Kelautan, dan Biosains Tropika Jurnal Agroindustri Halal
Rosy Hutami
Universitas Djuanda
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Neuroscience Social Sciences Veterinary Other

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SOSIALISASI DAN PELATIHAN PROSES SERTIFIKASI HALAL SERTA PENERAPAN SISTEM JAMINAN HALAL BAGI UMKM SOTO MI DAN KERUPUK KULIT Nurhalimah, Siti; Hutami, Rosy; Amalia, Lia; Riski Hapsari, Distya
Qardhul Hasan: Media Pengabdian kepada Masyarakat Vol. 9 No. 3 (2023): DESEMBER
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/qh.v9i3.8126

Abstract

Makanan yang banyak dijual dan diminati oleh masyarakat di kota Bogor diantaranya adalah Soto Mi dan kerupuk kulit. Soto Mi biasanya menggunakan daging ayam, daging sapi, kikil, dan jeroan. Sedangkan kerupuk kulit menggunakan kulit sapi dan kulit kerbau. Soto mi dan kerupuk kulit yang dijual di kota Bogor masih belum banyak yang memiliki sertifikat halal sehingga diperlukan sosialisasi dan pelatihan untuk meningkatkan pemahaman dan pengetahuan pedagang tentang proses sertifikasi halal dan penerapan Sistem Jaminan Halal. Kegiatan ini terdiri dari pemetaan UMKM (Usaha Kecil dan Menengah) atau pedagang soto mi dan kerupuk kulit di kota Bogor, pemberian brosur penerapan Sistem Jaminan Halal, pemberian pretest, pelatihan, pemberian pretest dan posttest, dan analisa deskriptif. Pedagang soto mi dan kerupuk kulit cukup mengetahui dan memahami tentang kehalalan pangan. Pengetahuan proses sertifikasi halal dan penerapan Sistem Jaminan Halal penjual soto mi mengalami peningkatkan setelah mengikuti pelatihan.
The Physical Properties of Instant Baby Porridge Made of Carrot (Daucus Carota) and Mocaf Flour (Manihot Esculenta Crantz) as Breast Milk- Complementary Foods (BM-CF): Sifat Fisik Bubur Bayi Instan Berbahan Dasar Wortel (Daucus Carota) dan Tepung Mocaf (Manihot Esculenta Crantz) sebagai Alternatif Produk MP-ASI Fatimah, Ai Imas Faidoh Fatimah; Ayu Lestari, Feni; Hutami, Rosy
Jurnal Sains Indonesia Vol. 3 No. 2 (2022): Volume 3, Nomor 2, 2022 (Juli)
Publisher : PUSAT SAINS INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59897/jsi.v3i2.93

Abstract

Supplementary foods that are recommended for the growth and development of babies aged 6-24 months or popularly known as complementary foods, one of which is instant porridge. The materials chosen to be used as raw materials for instant porridge are ingredients that have nutrients that support the growth and development of babies. The combination of carrots and modified cassava flour has the potential to be the raw material for making instant porridge as breast milk-complementary foods (BM-CF). The purpose of this study was to determine the physical characteristics of instant porridge (BM-CF) made from carrots (Daucus carota) and modified cassava flour. The study was conducted using a Completely Randomized Design (CRD) with one factor and three levels of treatment with the physical properties tested bulk density, water absorption, and rehydration time. The results showed that the best porridge formulation was F3 (20:30) with a water absorption characteristic of 269.25%, a specific gravity of 0.41 g/mL, and a rehydration time of 24.78 seconds.9
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): APRIL
Publisher : Universitas Djuanda

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.   
METODE EKSTRAKSI DNA UNTUK DETEKSI MOLEKULER Hutami, Rosy; Idzni, N; Ranasasmita, R; Suprayatmi, Mira
Jurnal Pertanian Vol. 8 No. 2 (2017): OKTOBER
Publisher : Universitas Djuanda

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.  
PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF CRYSTAL GUAVA (PSIDIUM GUAJAVA L.) SYRUP Hutami, Rosy
Jurnal Pertanian Vol. 11 No. 2 (2020): OKTOBER
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jp.v11i2.2685

Abstract

Food diversification based on crystal guava fruit is still limited. The purpose of this study were to utilize crystal guava fruit in the form of processed syrup and to determine the effect of ratio of the guava flesh vs water and sugar concentration to the characteristic of crystal guava syrup. The experimental design that used in this study was a Completely Randomized Design (CRD) with two factors. The first factor was the ratio of guava flesh and water which consist of three levels, namely A1 (30:70), A2 (40:60), A3 (50:50) and the second factor was sugar concentration that was also consist of three levels, namely B1 (50%), B2 (60%), B3 (70%). Product analysis included chemical test (total sugar), physical test (viscosity and total dissolved solids), microbial analysis (total plate count) and sensory  test (quality and hedonic test) of selected crystal guava syrup. Statistical analysis was done by using ANOVA with Duncan. The selected crystal guava syrup was the ratio of guava flesh and water 50:50 and sugar concentration 70%. It had total sugar, viscosity and total dissolved solid (TDS) about 75,11%, 9,92cP and 77,70◦brix, respectively. Selected guava syrup was tested for total plate count and the result obtained was 7,7x101 CFU/mL that had conformed to SNI 3544:2013. The result of sensory quality of the selected product was the color leads to yellowish white, the aroma leads to the smell of crystal guava, the taste leads to sweet acidity, and the flavor leads to crystal guava with the result of hedonic test was leads towards likes (6.07-6, 89).
PENGARUH LOGO HALAL DAN KESADARAN HALAL TERHADAP PREFERENSI KONSUMEN PRODUK NUGGET AYAM DI CIAWI BOGOR Kusumaningrum, Intan; Apriliana, Riyanda; Hutami, Rosy; Riski Hapsari, Distya
Jurnal Pertanian Vol. 12 No. 1 (2021): APRIL
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jp.v12i1.4226

Abstract

Halal telah menjadi gaya hidup konsumen muslim di dunia. Seiring meningkatnya populasi muslim, kesadaran untuk mengonsumsi makanan halal juga meningkat. Penelitian ini bertujuan untuk mengetahui bagaimana pengaruh logo halal dan kesadaran halal terhadap preferensi konsumen pada produk nugget ayam di Ciawi, Bogor. Pengumpulan data dilakukan menggunakan angket kuesioner yang diisi oleh 100 responden dan dipilih melalui metode purposive sampling. Analisis data menggunakan analisis deskriptif kuantitatif dan analisis linear berganda. Seluruh analisis data statistika dilakukan menggunakan SPSS 22. Kemudian, penelitian dilanjutkan dengan menguji boraks dan formalin secara kualitatif untuk 12 sampel nugget ayam yang dijual di sekitar wilayah Ciawi, Bogor. Hasil penelitian menunjukan pada uji pengaruh parsial variabel logo halal dan variabel kesadaran halal berpengaruh positif terhadap variabel preferensi konsumen. Uji simultan menyimpulkan pengaruh logo halal dan kesadaran halal terhadap preferensi konsumen secara positif terbukti signifikan mempengaruhi preferensi konsumen. Pengaruh yang diberikan yaitu sebesar 47%, hasil tersebut diperoleh dari nila R square. Berdasarkan hasil uji kandungan boraks dan formalin, dari 12 sampel yang telah diteliti menunjukan bahwa tidak ada nugget yang mengandung Boraks dan formalin.
KARAKTERISTIK FISIKOKIMIA DAN SENSORI SNACK BAR AMPAS TAHU DENGAN PENAMBAHAN KACANG BOGOR Purnama, Hilman; Hutami, Rosy; Novidahlia, Noli
Jurnal Ilmiah Pangan Halal Vol. 1 No. 2 (2019): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v1i2.3098

Abstract

Snack bar is solid food that shaped bar and is a mixture of various dry materials as cereal, nuts, fruits, combined into one with the binders assistance. This study aims to diversify fiber rich food waste based tofu dregs and bambara groundnut. This study uses a Completely Ramdomized Design (CRD) factorial with two factors methods and Completely Ramdomized Design (CRD) of one factors menthods. This study consisted of three stages of that make flour tofu dregs, temperature determination and roasting time and formulation snack bar. Testing used are hardness test used a texture analyzer, hedonic and sensory quality test which  attributes  are  flavor, color,  odor and hardness. Furthemore chemical test (moisture content, ash content, carbohydrates, protein, fat) and the dietary fibers  also used on  the selected sample  only. Analysis of the data used is  Analysis Of Variance (ANOVA) with a duncan  further test. Snack bar with temperature and time is snack bar with hardness of 1183.33 gf. The  results  of  chemical test shows that C3 snack bar has 57,18% of carbohydrates, 14.40% of protein, 15,69 fat, 11,62% of water content, 1,1% of ash content, 427 Kcal of calories, and dietary fibers 10,34%.
KARAKTERISTIK SENSORI DAN FISIKOKIMIA PERMEN JELLY UBI CILEMBU (IPOMOEA BATATAS (L). LAM) CV. CILEMBU DENGAN GELLING AGENT KARAGENAN DAN GELATIN hutami, Rosy; Handayani, Ani; Rohmayanti, Titi
Jurnal Ilmiah Pangan Halal Vol. 1 No. 2 (2019): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v1i2.3099

Abstract

This study aimed to determine the effect of the concentration of sweet potato juice to the sensory, physical, and chemical characteristics of Cilembu sweet potato jelly candy. This study was divided into two stages, including the determination of the concentration of sweet potato juice and determination of the amount of gelling agent. Each treatment using a separate experimental design namely, completely randomized design (CRD). The selected concentration of sweet potato juice in the Stage I was 55%. The level of carrageenan and gelatin significantly affected to the color, taste, elasticity, hardness, and adhesiveness. The selected treatment of sweet potato jelly candy with carrageenan has a 34.78% water content, 1.25% ash content, 32.41% reducing sugar, 36.64% sucrose, and Aw 0.87. The selected treatment of sweet potato jelly candy with gelatin has a 22.62% water content, 0.56% ash content, 34.65% reducing sugar content,  35.77% sucrose, and Aw 0.82. Based on the results of the Independent Sample T-test, sweet potato jelly candy with gelatin has a more chewy texture and sweeter than the carrageenan one. It also has a better preference value on the aroma, texture, and taste parameter and also has lower water content and Aw.
Karakteristik Sensori Dan Kimia Kue Kering Dari Tepung Campolay Dan Mocaf Imani, Annisa Nurul; Hutami, Rosy; Pertiwi, Sri Rejeki Retna
Jurnal Ilmiah Pangan Halal Vol. 4 No. 1 (2022): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v4i1.9823

Abstract

Salah satu jenis makanan yang banyak diminati masyarakat adalah kue kering. Kue kring umumnya dibuat dari tepung terigu, air, margarin, dan gula. Penelitian bertujuan untuk diversifikasi pangan halal berupa kue kering berbahan tepung campolay dan mocaf. Rancangan Acak Lengkap satu faktor digunakan dalam percobaan ini yaitu perbandingan tepung campolay dan mocaf (10%:90%, 20%:80%, 30%:70%, 40%:60%). ANOVA dengan Uji Lanjut Duncan dengan selang kepercayaan 95% digunakan untuk analisis data penelitian. Kue kering dengan perbandingan 90% tepung mocaf dan 10% tepung campolay memiliki kadar karbohidrat 64,59%, kadar lemak 27,49%, kadar protein 3,73%, kadar air 1,46%, kadar abu 2,72%, kadar serat kasar 12,19%, dan kadar asam lemak bebas 0,06%. Uji mutu sensori menunjukkan kue kering berwarna kuning keemasan, aroma tidak langu, tekstur ke arah renyah, dan rasa tidak getir. Parameter warna, rasa, aroma, tekstur dan overall cenderung sangat disukai oleh panelis.
Keripik Rambutan Arialaka (Naphelium Lappaceum L): Karakteristik Sensori dan Fisikokimia Dengan Metode Vaccuum Frying Noviandia, Halpi; Hutami, Rosy; Sunarmani, Sunarmani
Jurnal Ilmiah Pangan Halal Vol. 4 No. 2 (2022): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v4i2.9902

Abstract

Rambutan chips are dry food made from rambutan fruit, this healthy snack contains fiber and the benefits of being cooked using a vacuum frying machine. This study aims to determine the effect of adding citric acid and sodium metabisulfite and the effect of the blanching process on rambutan chips. Completely Randomized Design (CRD) 2 factors used in this study. The analysis carried out was total dissolved solids, glucose content, total acid, vitamin C content, acidity degree (pH), crude fiber content, chemical tests (moisture content, ash content, protein content, fat content, carbohydrate content), physical tests (test ), texture and color test), and sensory test (hedonic). Data analysis used ANOVA and Duncan's advanced test. The selected rambutan chips are A2B2 (Na2S2O5 0.2% and Non-Blanching) with a reddish yellow physical color, crunchy physical (hardness), and a carbohydrate content of 49.11%, fat content of 38.74%, total dissolved solids of 24.50 degree Brix, reducing sugar content 16.60%, protein content 8.12%, pH 4.84, moisture content 3.61%, crude fiber content 3.35%, total acid content 0.73%, ash content 0.39 %, and levels of vitamin C 250.24 mg/100 g.
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 Bashiroh, Yataria Ashri 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 Intan Kusumaningrum Irahmah, Siti Jaelani, Salsabila Azaria Kartawiria, Rifky Fauzi Althafry Kartika Sari Kharyani, R. Aldini Khoerunnisa, Henna Kurniawan, M. Fakih Lia Amalia 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 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, 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 Sukamto, Ika Sumiyarsi Sukarno Sukarno Sultan Guna Wibawa 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.