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All Journal Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat Indonesian Journal of Chemical Science and Technology Andalasian International Journal of Agricultural and Natural Sciences CHEDS: Journal of Chemistry, Education, and Science Automotive Experiences PERTANIAN TROPIK Impression : Jurnal Teknologi dan Informasi

Yusfiani, Marnida

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Author-ID : 1292268

Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Education Electrical & Electronics Engineering Energy Engineering Materials Science & Nanotechnology Mechanical Engineering Other

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Articles

A Review of Properties, Engine Performance, Emission Characteristics and Material Compatibility Biodiesel From Waste Cooking Oil (WCO) Suherman, Suherman; Abdullah, Ilmi; Sabri, M.; Turmuzi, Muhammad; Silitonga, Arridina Susan; Dharma, Surya; Yusfiani, Marnida
Automotive Experiences Vol 6 No 3 (2023)
Publisher : Automotive Laboratory of Universitas Muhammadiyah Magelang in collaboration with Association of Indonesian Vocational Educators (AIVE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/ae.10128

Biodiesel is one of the renewable energy sources, non-fossil. The chosen feedstock should ideally be low-cost. Using waste cooking oil can reduce synthetic biodiesel's price by up to 70%. However, biodiesel has the advantage of lower heating value and higher density, causing increased fuel consumption and NOx emissions. Biodiesel has physicochemical properties such as a more significant cetane number than fossil diesel, a high flash point, and the absence of sulfur. This study identifies the potential availability of WCO as biodiesel and summarizes recent studies on the physiochemical properties of WCO biodiesel. This study also aims to clarify the use of WCO biodiesel on engine performance and exhaust emission characteristics (H.C., CO, CO2, NOx) when this biodiesel is used. Engine type and biodiesel ratio were identified for all articles. This study also discusses the effect of adding nanoparticles on engine performance and exhaust emissions in WCO biodiesel. This study also clarifies material compatibility (corrosion, wear, and friction). The corrosion rate in various types of materials and corrosion testing methods. Finally, this paper presents the opportunity for WCO biodiesel to be very feasible to reduce fossil diesel use.

Hanpen Fish Cake, Rough Flathead (Grammoplites scaber) Diversification Product Lubis, Novita Sari; Diana, Ayu; Yusfiani, Marnida
Jurnal Pertanian Tropik Vol. 7 No. 1 (2020): JURNAL ONLINE PERTANIAN TROPIK
Publisher : Talenta Publisher

ABSTRACT Rough flathead (Grammoplites scaber) is a non-economical and white-fleshed fish. It's suitable for fish-based processing products. Hanpen is one of the Japanese fish cake. Diversification of surimi-based Rough flathead becomes Hanpen. This research studied the consumer acceptance and chemical composition of Hanpen Rough flathead. The experimental methods are used in this research with 3 treatments and Deuteronomy, the addition of surimi Rough flathead A1 = 100 g, A2 = 150 g, and A3 = 200 g. The randomized block data, ANOVA, was performed to analyze the data. The results showed that Hanpen Rough flathead product that can be accepted by panelists is A2 treatment, which scores 7,28 at like level specification. The addition of surimi Rough flathead had a significant effect (p<0,05) on organoleptic test parameters (appearance, aroma, taste, and texture) and proximate tests (crude protein, crude fat, water content, ash content, and carbohydrate) to Hanpen. The highest value of proximate test for three treatments were crude protein = A1 (5,36); carbohydrate = A1 (11,36); crude fat = A2 (0,39); water content = A3 (83,67); dan ash content = A2 (2,84). References Agustin, T. I. (2012). Mutu fisk dan Mikrostruktur Kamaboko Ikan Kurisi ( Nemipterus nematophorus ) dengan Physical and Microstructure Quality of Kamaboko Kurisi Fish. JPHPI, Masyarakat Pengolahan Hasil Perikanan Indonesia, 15(1), 18–26. Bozova, B., & Centinkaya, S. (2019). Surimi and surimi products. 2nd International Symposium on Limnology and Freshwater Fiheries. BPS. (2019). Produksi Perikanan menurut Asal Tangkapan di Kota Tanjungbalai 2010 - 2017. Retrieved March 23, 2020, from https://tanjungbalaikota.bps.go.id/dynamictable/2017/07/12/110/produksi-perikanan-menurut-asal-tangkapan-di-kota-tanjungbalai-ton-2010-2017.html Damanik, M. R. S., Sriadhi, Habibi, M. R., & Harefa, M. S. (2018). Diversifikasi Pengolahan Ikan sebagai Upaya Peningkatan Ekonomi Masyarakat Nelayan Desa Bagan Serdang Kecamatan Pantai Labu Kabupaten Deli Serdang. Jurnal Pengabdian Kepada Masyarakat, 23(4), 455–459. Diana, A., & Lubis, A. F. (2018). Peningkatan Potensi Ikan Baji - Baji ( Grammoplites scaber ) Dan Proporsi Bagian Tubuh Sebagai Sumber Bahan Baku. AGRINTECH: Jurnal Teknologi Pangan Dan Hasil Pertanian, 2(1), 14–22. Ilza, M., & Siregar, Y. I. (2015). Sosialisasi penambahan minyak perut ikan jambal siam dan minyak ikan kerapu pada bubur bayi untuk memenuhi standar omega 3 dan omega 6. Jphpi, 18, 262–275. https://doi.org/10.17844/jphpi.2015.18.3.262 Jia, R., Katano, T., Yoshimoto, Y., Gao, Y., Nakazawa, N., Osako, K., & Okazaki, E. (2020). Effect of small granules in potato starch and wheat starch on quality changes of direct heated surimi gels after freezing. Food Hydrocolloids, 104(February), 105732. https://doi.org/10.1016/j.foodhyd.2020.105732 Karsa, A. (2004). Kebiasaan Makanan Ikan Baji-baji (Grammoplites scaber (Linnaeus, 1758)) di Perairan Mayangan, Subang, Jawa Barat. Institut Pertanian Bogor. Kim, S. K. (2013). Seafood processing by-products: Trends and applications. Seafood Processing By-Products: Trends and Applications, 9781461495(March 2014), 1–597. https://doi.org/10.1007/978-1-4614-9590-1 Kobayashi, Y., Huge, J., Imamura, S., & Hamada-Sato, N. (2016). Study of the cross-reactivity of fish allergens based on a questionnaire and blood testing. Allergology International, 65(3), 272–279. https://doi.org/10.1016/j.alit.2016.01.002 Kwon, Y.-M., & Lee, J.-S. (2013). A Study on the Quality Characteristics of Fish Cakes Containing Rice Flour. Korean Journal of Human Ecology, 22(1), 189–200. Laksono, U. T., Suprihatin, S., Nurhayati, T., & Romli, M. (2019). Enhancement of Textural Quality From Daggertooth Pike Conger Fish Surimi with Sodium Tripolyphosphate and Transglutaminase Activator. Jurnal Pengolahan Hasil Perikanan Indonesia, 22(2), 198–208. https://doi.org/10.17844/jphpi.v22i2.27373 Motamedi, M., Teimori, A., Amiri, V., & Hesni, M. A. (2020). Characterization of age-dependent variability in the flank scales of two scorpaeniformes fishes by applying light and scanning electron microscopy imaging. Micron, 128(September 2019), 102778. https://doi.org/10.1016/j.micron.2019.102778 Nurhadi, B., & Nurhasanah, S. (2010). Sifat Fisik Bahan Pangan. Bandung: Widya Padjajaran. Radityo, C., Darmanto, Y., & Romadhon, R. (2014). Pengaruh Penambahan Egg White Powder Dengan Konsentrasi 3% Terhadap Kemampuan Pembentukan Gel Surimi Dari Berbagai Jenis Ikan. Jurnal Pengolahan Dan Bioteknologi Hasil Perikanan, 3(4), 1–9. Rijal, M. (2017). Diversifikasi Produk Olahan Ikan Bagi Ibu-Ibu Nelayan di Dusun Mamua Kabupaten Maluku Tengah. Jurnal Biology Science & Education, 6(2), 159–170. Satam, S. B., Sharangdhar, S. T., Sharangdhar, M. T., Sajid, I. K., & Sonawane, U. D. (2004). Surimi : The " High-Tech " Raw Material from Minced Fish Meat. Fishing Chimes, 24(8), 49–55. Silovs, M. (2018). Fish processing by-products exploitation and innovative fish-based food production. Research for Rural Development, 2(May), 210–215. https://doi.org/10.22616/rrd.24.2018.074 Simanjuntak, C. (2016). Hubungan Konsumsi Ikan dengan Tingkat Kecukupan Protein Anak Balita pada Keluarga Nelayan Kelurahan Pasir Bidang Kecamatan Sarudik Kabupaten Tapanuli Tengah. Retrieved from http://repositori.usu.ac.id/handle/123456789/16639 Simanjuntak, C. P. ., & Zahid, A. (2009). Kebiasaan Makanan dan Perubahan Ontogenetik Makanan Ikan Baji-Baji (Grammoplites scaber) di Pantai Mayangan, Jawa Barat. Jurnal Iktiologi Indonesia, 9(1), 63–73. Standar-Nasional-Indonesia. (2013). SNI 2694 Surimi. Jakarta: Badan Standarisasi Nasional. Syahputra, I., & Susetya, I. E. (2018). Struktur Komunitas Moluska di Estuari Desa Bagan Asahan Kecamatan Tanjung Balai Kabupaten Asahan. Aquacoastmarine, 6(4), 122–131. Vikas, Kumar, R., Ganganand, S. S., & Jaiswar, A. K. (2016). Discrimination of Species of Genera Grammoplites and Cociella ( Family : Discrimination of Species of Genera Grammoplites and Cociella ( Family : Platycephalidae ) Occurring in Indian Waters , Based on Multi-variate Analysis. (March 2017). Vikas, Rao, B. M. S., Jaiswar, A. K., & Lakra, W. S. (2018). Taxonomic evaluation of Grammoplites scaber ( Linnaeus , 1758 ) and G . Suppositus ( Troschel , 1840 ) from Indian waters Wardhani, R. M. (2010). Diversifikasi produk olhan ikan ( Abon Tuna , Dendeng Lemuru , Krupuk Rambak Tuna ). Agritek, 11(2), 54–64. Winarno, F. G. (2004). Kimia Pangan dan Gizi. Jakarta: PT. Gramedia Pustaka. Yu, X., Li, L., Xue, J., Wang, J., Song, G., Zhang, Y., & Shen, Q. (2020). Effect of air-frying conditions on the quality attributes and lipidomic characteristics of surimi during processing. Innovative Food Science and Emerging Technologies, 60(October 2019), 102305. https://doi.org/10.1016/j.ifset.2020.102305 Yusfiani, M., Diana, A., & Ansari, A. (2019). Perbandingan Chitosan buatan dari hasil samping industri pembekuan udang dengan Chitosan komersil terhadap pengawetan mutu kesegaran ikan Nila (Oreochromis niltoticus). Jurnal Pertanian Tropik, 6(3), 262–269. Retrieved from https://talenta.usu.ac.id/jpt/issue/view/279

Hedonic Attributes of Mussels Sauce as Seasoning : Kajian Uji Kesukaan Saus Kerang sebagai Seasoning Yusfiani, Marnida; Diana, Ayu; Ridhayani, Ahyani; Harahap, Muchsin; Syakura, Abd.
Jurnal Pertanian Tropik Vol. 7 No. 2 (2020): JURNAL ONLINE PERTANIAN TROPIK
Publisher : Talenta Publisher

ABSTRACT North Sumatera east coastal, had abundance the type of mussels. The mussels processed limitless as daily dish. Diversification is required the mussels process to become mussels sauce. The aim of the research is to know the panellists acceptance of the mussels sauce. The experimental methods are used in this research with 3 treatments and 3 repetition. The different of mussels were A1, Anadara granosa; A2, Perna viridis; and A3, Anadara cunearca. Hedonic formulation, the research parameter. SNI 01.2346-2006 the hedonic formulation and ANOVA, was performed to analyse the data. The result showed that the mussels sauce product that can be accepted by panellists A21 treatment, which score 4,79 at like level specification. In after taste parameter, A2 had significant effect (p > 0,05). Keywords: mussels, mussels sauce, hedonic, after taste, seasoning. ABSTRAK Pesisir pantai timur Sumatera Utara, memiliki kelimpahan berbagai jenis kerang-kerangan. Olahan kerang terbatas sebagai lauk untuk dikonsumsi sehari – hari. Perlu dilakukan diversifikasi olahan kerang menjadi saus kerang. Penelitian ini bertujuan untuk mengetahui tingkat penerimaan panelis terhadap saus kerang. Metode eksperimen yang digunakan dengan 3 perlakuan dan 3 pengulangan. Jenis kerang yang berbeda yaitu A1, Kerang darah (Anadara granosa); A2, Kerang hijau (Perna viridis); dan A3, Kerang bulu (Anadara cunearca). Parameter pengamatan yaitu uji hedonik. Analisis data menggunakan SNI 01.2346-2006 formulasi hedonik dan Analysis of Varians (ANOVA). Hasil penelitian diperoleh produk yang dapat diterima oleh panelis pada uji kesukaan adalah pada perlakuan A21, dengan nilai 4,79 spesifikasi suka. Pada uji setelah rasa, A2 memberikan pengaruh nyata (p > 0,05). Kata Kunci: Kerang, saus kerang, tingkat kesukaan, setelah rasa, seasoning.

Quality and Consumers Acceptence of Shredded Rough Flathead Fish (Grammoplites scaber) Khoiriah; Fikri, Muhammad Zakiyul; Yusfiani, Marnida
Jurnal Pertanian Tropik Vol. 9 No. 1 (2022): JURNAL ONLINE PERTANIAN TROPIK
Publisher : Talenta Publisher

Shredded fish is a type of processed fish that is seasoned, processed by boiling and frying. The resulting product has a soft shape, good taste, special smell, and has a relatively long shelf life. This study aims to find out the level of acceptance of panelists through organoleptic test and find out the quality of shredded fish products from Rough flathead (Grammoplites Scaber) through proximate tests. the method used in this study consists of three stages. the first stage is the stage of making shredded fish. The second stage is organoleptic testing. next is the third stage of proximate testing. Organoleptic test results of shredded fish from Rough flathead (Grammoplites scaber) is 9.00 appearance, 8.66 smell, 8.48 taste, and 8.48 texture. The proximate test results of water content values of 12.20%, ash content of 6.93%, fat content of 19.01%, protein content of 22.93%, and carbohydrate content of 9.06%.

Analisa Perhitungan Beban Pendingin Ruangan Di Komplek Glamour Mansion Tanjung Morawa Mengunakan Aplikasi Cooling Load Daikin Dharma, Budi; Parinduri, Armansyah; Rafiqoh, Sri; Yusfiani, Marnida; Diana, Ayu; Saragih, Jasman Wanfaber Parningotan; Harahap, Muchsin
Impression : Jurnal Teknologi dan Informasi Vol. 2 No. 1 (2023): Maret 2023
Publisher : Lembaga Riset Ilmiah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59086/jti.v2i1.329

Air conditioning for residential comfort is important for human life for the early days of the changing weather climate that affects the temperature of the air temperature in residential dwellings. The air conditioning system is one of the business actions in the form of maintaining the temperature level in the room from the low level of the ambient temperature around it by absorbing heat from the material or room. The air conditioning load is also carried out to determine the AC capacity needed. Research conducted by the Glamour Mansion Tanjung Morawa Housing Complex using the method used to calculate cooling capacity based on GA (General Arrangement) which includes several parameters, namely the number of people, number of windows, room volume, equipment, and heat from lights. So that the calculation of Heat Calculation, Air Capacity, and Cooling Capacity in a complex is obtained. From the results of the study it is known that the AC cooling load for the Glamour Mansion Tanjung Morawa Complex is the living room 1482 BTU / h, Room I 1953 BTU / h, Room II 800 BTU / h. 1 AC with a capacity of ½ PK in the room. 1 AC with a capacity of ½ PK in each room

Pelatihan Canva Berbasis Android dan Komputer Sebagai Inovasi Pembelajaran Pada Guru Sekolah di Yayasan Al-Hira Permata Nadirah Jasmidi, Jasmidi; Juwitaningsih, Tita; Sudrajat, Ajat; Siregar, Muhammad Isa; Nizam, Muhammad; Dewi, Ratna Sari; Yusfiani, Marnida; Daulay, Rabiah Afifah; Sinaga, Anggian Nurjelita; Elfany, Yuna; Sari, Mayang; Rachmi, Naila Syabina; Widya, Risa Dwy; Ritonga, Dina Arfah
Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat Vol 24, No 2 (2024): Suluah Bendang: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/sb.05430

Guru – guru di Yayasan Al-Hira Permata Nadirah belum menguasai media pembelajaran berbasis TIK sepenuhnya, hal ini disebabkan terbatasnya pengetahuan yang dimiliki. Penggunaan canva merupakan solusi yang ditawarkan terhadap permasalahan yang dihadapi. dalam pembuatan berbagai jenis media pembelajaran. Tahapan kegiatan pengabdian yaitu: 1. Sosialisasi jenis media pembelajaran dan edukasi menggunakan canva; dan 2. Pelatihan pembuatan beberapa media pembelajaran dengan menggunakan canva. Kegiatan ini bertujuan guru – guru memiliki pengetahuan dan mahir dalam membuat berbagai media pembelajaran melalui canva. Adapun hasil yang diperoleh dari kegiatan pengabdian ini, guru – guru: 1. Memahami bahwa dengan menggunakan canva bisa membuat media pembelajaran dan 2. Mahir membuat berbagai media pembelajaran dari canva seperti handout dan video pembelajaran. Pemahaman guru dalam membuat media dengan canva diperoleh 91.7% dan kepuasa mitra terhadap kegiatan diperoleh 88.3%.Abstrak Guru – guru di Yayasan Al-Hira Permata Nadirah belum menguasai media pembelajaran berbasis TIK sepenuhnya, hal ini disebabkan terbatasnya pengetahuan yang dimiliki. Penggunaan canva merupakan solusi yang ditawarkan terhadap permasalahan yang dihadapi. dalam pembuatan berbagai jenis media pembelajaran. Tahapan kegiatan pengabdian yaitu: 1. Sosialisasi jenis media pembelajaran dan edukasi menggunakan canva; dan 2. Pelatihan pembuatan beberapa media pembelajaran dengan menggunakan canva. Kegiatan ini bertujuan guru – guru memiliki pengetahuan dan mahir dalam membuat berbagai media pembelajaran melalui canva. Adapun hasil yang diperoleh dari kegiatan pengabdian ini, guru – guru: 1. Memahami bahwa dengan menggunakan canva bisa membuat media pembelajaran dan 2. Mahir membuat berbagai media pembelajaran dari canva seperti handout dan video pembelajaran. Pemahaman guru dalam membuat media dengan canva diperoleh 91.7% dan kepuasa mitra terhadap kegiatan diperoleh 88.3%.

STUDI KASUS: ANALISIS KESESUAIAN RENCANA PEMBELAJARAN SEMESTER (RPS) DI JURUSAN KIMIA Darmana, Ayi; Nasution, Haqqi Annazili; Daulay, Rabiah Afifah; Yusfiani, Marnida
CHEDS: Journal of Chemistry, Education, and Science Vol 8, No 2 (2024)
Publisher : Universitas Islam Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30743/cheds.v8i2.10174

Rencana pembelajaran merupakan suatu produk kebutuhan pembelajaran yang berdasarkan pada dosen yang harus menetapkan pernyataannya sebagai otoritas pengajaran utama. Penelitian ini bertujuan untuk menganalisis RPP Jurusan Kimia Universitas Negeri Medan sebagai analisis awal yang diperlukan untuk mengembangkan pembelajaran ke depan. Pengumpulan data dilakukan secara deskriptif analisis dengan menganalisis RPP berdasarkan rubrik yang dikembangkan oleh tim penjaminan mutu FMIPA. Hasil penelitian menunjukkan bahwa sebanyak 54,6% RPS berada pada kategori Baik. Beberapa saran yang diperlukan untuk perbaikan RPS antara lain: pelibatan praktisi dalam pembelajaran, penerapan hasil penelitian dosen dan pengabdian kepada masyarakat dalam materi dan pembelajaran, hasil pembelajaran, materi pemberlakuan dan CPMK dan DUDIKA, referensi pembelajaran terkini.

The Influence of Soaking Duration of Artificial Chitosan from by Product Frozening Shrimp on the Effectiveness of Fresh Quality Tilapia (Oreochromis Niloticus) Diana, Ayu; Yusfiani, Marnida; Anshori, Anggi
Andalasian International Journal of Agriculture and Natural Sciences (AIJANS) Vol. 3 No. 01 (2022)
Publisher : Lembaga Penelitian dan Pengabdian, Universitas Andalas

One of the problems that often arise in the fisheries sector is to maintain quality. Chitosan as a natural preservative is an alternative because it is synthesized from shrimp shells and from invertebrate animal shells. Shrimp shell containing chemical compounds chitin and chitosan is a waste that is easily obtained and available in large quantities, which has not been utilized optimally, therefore it is necessary to utilize shrimp waste into chitosan as a preservation of freshness quality in tilapia. Realizing healthy food ingredients and types of preservation that are safe for the human body is the first step to improve a better quality of life. This study aims to determine the benefits of artificial chitosan as a preservative to improve the quality of freshness in tilapia (Oreochromis niloticus). The method in this research is an experimental method by preserving tilapia (Oreochromis niloticus) with different immersion times of artificial chitosan. The design carried out was a completely randomized non-factorial design. The observed parameters were the organoleptic test, the TVB test, and the test of the peroxide results from all tests showing that three hours of submersion was better than 1 and 2 hours of substation, all in relation to 7, 9 and 11 hours of observation. A seventh-hour observation is picking up no difference between 1, 2 and 3 hours of submersion.

Effect of Fermentation Time on Acidity, Electrical Voltage and Volume of Apple (Malus domestica), Mango (Mangifera indica), Starfruit (Averrhoa bilimbi) Solutions Yusfiani, Marnida; Ningsih, Liska Kustria; Azzahra, Nabila; Purba, Nesya Maharani; Arayan, Miftah; Sembiring, Rahel Natalia; Zubir, Moondra; Hakim, Abd
Indonesian Journal of Chemical Science and Technology (IJCST) Vol. 8 No. 2 (2025): JULY 2025
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/ijcst.v8i2.68717

This study aims to analyze the effect of fermentation time on the electrical voltage, acidity (pH), and solution volume of apple, mango, and starfruit extracts as natural electrolytes in electrochemical cells. The fruit extracts were fermented using baker's yeast (Saccharomyces cerevisiae) for five days at room temperature, with measurements of electrical voltage, pH, and volume on days 1, 3, and 5. The results showed an increase in electrical voltage over fermentation time, with the highest value in starfruit (0.9 Volt, pH 2, final volume 140 mL). The decrease in pH and solution volume during fermentation indicated an increase in acidity and ion concentration which strengthened the conductivity of the solution as an electrolyte. This study proves the potential of local fruit extracts as a source of environmentally friendly electrolytes for alternative energy based on bioelectrochemistry.

Co-Authors Abd Hakim, Abd Abdullah, Ilmi Ajat Sudrajat Anshori, Anggi Arayan, Miftah Arridina Susan Silitonga - Ayi Darmana, Ayi Ayu Diana Azzahra, Nabila Daulay, Rabiah Afifah Dharma, Budi Elfany, Yuna Jasmidi Jasmidi Juwitaningsih, Tita Khoiriah LUBIS, NOVITA SARI M. Sabri Mayang Sari Muchsin Harahap Muhammad Nizam Muhammad Zakiyul Fikri Nasution, Haqqi Annazili Ningsih, Liska Kustria Parinduri, Armansyah Purba, Nesya Maharani Rachmi, Naila Syabina Rafiqoh, Sri Ratna Sari Dewi Ridhayani, Ahyani Ritonga, Dina Arfah Saragih, Jasman Wanfaber Parningotan Sembiring, Rahel Natalia Sinaga, Anggian Nurjelita Siregar, Muhammad Isa Suherman, Suherman Surya Dharma Syakura, Abd. Widya, Risa Dwy Zubir, Moondra

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