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All Journal Jurnal Peternakan Sriwijaya Jurnal Veteriner Jurnal Ilmu dan Teknologi Hasil Ternak Agrointek Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Peternakan Indonesia Jurnal Pangan dan Agroindustri JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) Aceh Journal of Animal Science Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Biologi Tropis Tropical Animal Science Journal SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Pengabdian Magister Pendidikan IPA JITPI : Jurnal Ilmu Dan Teknologi Peternakan Indonesia (Indonesian Journal of Animal Science and Technology) METIK JURNAL To Maega: Jurnal Pengabdian Masyarakat Jurnal Ilmiah Behongang Jurnal Abdi Insani Jurnal Computer Science and Information Technology (CoSciTech) Perbal : Jurnal Pertanian Berkelanjutan Jurnal Peternakan Lokal Food Scientia: Journal of Food Science and Technology Jurnal Kolaboratif Sains AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Pijar MIPA CELEBES Agricultural Jurnal Informatika Jurnal Pepadu JSTT (Jurnal Sains Ternak Tropis) Journal of Microbiology, Biotechnology and Conservation
Fahrullah Fahrullah
Universitas Mataram
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Efek Lama Penyimpanan dengan Menggunakan Kemasan Coating Berbahan Dasar Karagenan terhadap Kualitas Interior Telur Itik Abidin, Syauqi Muzakki; Fahrullah, Fahrullah
Jurnal Sains Ternak Tropis Vol 2, No 2 (2024): Juli
Publisher : Universitas Muhammadiyah Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31314/jstt.2.2.45-54.2024

Abstract

An edible coating is a thin layer of consumable material used to coat food as a barrier to mass transfer. This study aimed to evaluate the impact of storage duration using carrageenan-based packaging coating on the interior quality of duck eggs. The variables measured were the interior quality of duck eggs, including air voids, yolk index, albumen index, and haugh units. This study employed a completely randomised design (CRD) with a unidirectional pattern. The length of storage was employed as the treatment, with the following categories: P1 (0 days), P2 (5 days), P3 (10 days), and P4 (15 days). The data generated was then analysed using analysis of variance, and if a difference was identified, it would be continued with the Duncan test. The findings indicated that the duration of storage in carrageenan-based coating packaging had no discernible impact (P > 0.05) on the air cavity and albumen index, but did exert a notable influence (P < 0.05) on the yolk index and haugh unit. Consequently, the utilisation of carrageenan as a base material for coating in duck eggs has been demonstrated to be an efficacious approach to maintaining egg quality. Furthermore, it can be employed as a viable alternative in egg preservation efforts, as it does not result in a significant deterioration of the internal quality of the egg.Edible coating merupakan suatu lapisan tipis yang terbuat dari bahan yang dapat dikonsumsi, yang digunakan untuk melapisi makanan agar berfungsi sebagai penghalang terhadap perpindahan massa. Penelitian ini bertujuan untuk mengevaluasi dampak dari lama penyimpanan dengan menggunakan kemasan coating berbahan dasar karagenan terhadap kualitas interior telur itik. Variabel yang diukur adalah kualitas interior telur itik, termasuk rongga udara, indeks yolk, indeks albumen, dan haugh unit. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan pola searah, dengan lama penyimpanan sebagai perlakuan, yaitu P1 (0 hari), P2 (5 hari), P3 (10 hari), dan P4 (15 hari). Data yang dihasilkan kemudian dianalisis menggunakan analisis varians, dan jika terdapat perbedaan, akan dilanjutkan dengan uji Duncan. Hasil penelitian menunjukkan bahwa lama penyimpanan menggunakan kemasan coating berbahan dasar karagenan tidak memiliki pengaruh yang signifikan (P>0,05) terhadap rongga udara dan indeks albumen, namun berpengaruh secara signifikan (P<0,05) terhadap indeks yolk dan haugh unit. Dengan demikian, penggunaan karagenan sebagai bahan dasar pelapisan pada telur itik telah terbukti efektif dalam menjaga kualitas telur, dan dapat dijadikan sebagai alternatif dalam upaya pengawetan telur karena tidak menyebabkan penurunan signifikan dalam kualitas interior telur.
Kualitas Internal Telur Ayam Ras dengan Lapisan Edible Coating Berbahan Dasar Gelatin pada Waktu Penyimpanan Yang Berbeda Amisah, Laela; Fahrullah, Fahrullah
Jurnal Sains Ternak Tropis Vol 2, No 2 (2024): Juli
Publisher : Universitas Muhammadiyah Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31314/jstt.2.2.55-66.2024

Abstract

Eggs are foodstuffs derived from livestock that are susceptible to damage or deterioration, which is influenced by the length of storage. The objective of preservation is to maintain egg quality and extend shelf life by using edible coatings. The purpose of this study was to determine the effect of storage duration on the interior quality of purebred chicken eggs with gelatin-based edible coatings. The variables measured were the interior quality of duck eggs, including air cavity, yolk index, albumen index, and haugh unit. This study employed a completely randomised design with a unidirectional pattern. The length of storage was employed as the treatment, with the following levels: A1 (0 days without coating), A2 (5 days), A3 (10 days), and A4 (15 days). The resulting data were then analysed using analysis of variance, with the results indicating that there was no significant effect (P>0.05) of the length of storage using carrageenan-based coating packaging on the albumen index. However, there was a significant effect (P<0.05) on the air cavity, yolk index and haugh unit. The findings of this study indicate that edible coating can significantly impact the air cavity, yolk index, and haugh unit, with the exception of the albumen index. Edible coating has the potential to enhance the interior quality of broiler eggs.Telur merupakan bahan makanan yang berasal dari ternak yang rentan terhadap kerusakan atau kemunduran kualitas yang dipengaruhi oleh lamanya penyimpanan. Tujuan pengawetan adalah untuk mempertahankan kualitas telur dan memperpanjang umur simpan dengan menggunakan pelapis yang dapat dimakan. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh lama penyimpanan terhadap kualitas interior telur ayam ras dengan edible coating berbahan dasar gelatin. Variabel yang diukur adalah kualitas interior telur itik yang meliputi rongga udara, indeks kuning telur, indeks albumen, dan haugh unit. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan pola searah. Lama penyimpanan digunakan sebagai perlakuan, dengan taraf sebagai berikut: A1 (0 hari tanpa pelapisan), A2 (5 hari), A3 (10 hari), dan A4 (15 hari). Data yang dihasilkan kemudian dianalisis menggunakan analisis ragam, dengan hasil yang menunjukkan bahwa tidak ada pengaruh yang signifikan (P>0,05) dari lama penyimpanan dengan menggunakan kemasan pelapis berbahan dasar karagenan terhadap indeks albumen. Namun, terdapat pengaruh yang signifikan (P<0,05) terhadap rongga udara, indeks kuning telur, dan haugh unit. Temuan dari penelitian ini menunjukkan bahwa edible coating dapat secara signifikan mempengaruhi rongga udara, indeks kuning telur, dan haugh unit, kecuali indeks albumen. Edible coating memiliki potensi untuk meningkatkan kualitas interior telur ayam pedaging.
Chemical Characteristics of Chicken Meat Coated with Chicken Feet Gelatin-Basil Leaf Extract Based on Cold Storage Duration Hadi, Imron; Bulkaini, Bulkaini; Fahrullah, Fahrullah
Jurnal Biologi Tropis Vol. 25 No. 4 (2025): Oktober-Desember
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v25i4.10276

Abstract

Chicken meat constitutes a significant source of animal protein in the Indonesian diet; however, its perishable nature results in a decline in quality during storage. The objective of this study was to evaluate the chemical characteristics of chicken meat coated with gelatin-basil leaf extract during cold storage. The present study employed a randomized experiment, incorporating three distinct treatments and five replicates. The treatments comprised cold storage duration (0, 3, and 6 days). The results demonstrated a significant effect (p<0.01) on the pH value, moisture content, water-binding capacity, and L a b color of chicken meat coated with chicken foot gelatin-basil leaf extract. The utilization of gelatin-basil leaf extract coating has been demonstrated to retard the decline in pH and moisture content, thereby preserving the water-binding capacity of chicken meat. Despite the decline in pH and color over time, the efficacy of the coating in preserving the quality of chicken meat, particularly during the initial storage phase, was demonstrated. The gelatin-basil leaf extract coating has been shown to contribute significantly to the prolongation of the freshness of chicken meat by slowing down the acidification and oxidation processes.
The Role of Sorbitol in Enhancing the Performance of Whey Chia Seed-Based Edible Films: A Physical and Microscopic Evaluation Fahrullah, Fahrullah; Fiarani, Mesil; Kisworo, Djoko; Bulkaini, Bulkaini; Septian, I Gede Nano
CELEBES Agricultural Vol. 6 No. 1 (2025): CELEBES Agricultural
Publisher : Faculty of Agriculture, Tompotika Luwuk University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52045/jca.v6i1.982

Abstract

Edible film is a thin, edible film used as a food coating. The advantages of edible film include its biodegradability and its ability to maintain the quality and shelf life of the food product it covers. The objective of this study was to ascertain the impact of varying concentrations of sorbitol on the thickness, water vapor transmission rate, and microstructure of whey-chia seed edible film. The present study employed a Completely Randomized Design, comprising three distinct treatments, each with three replicates. The data obtained were analysed using Analysis of Variance, and if there were significant differences between treatments, these were followed by Duncan Multiple Range Test. The treatments incorporated the following: P1 (10% sorbitol), P2 (20% sorbitol), and P3 (30% sorbitol). The variables measured in this study were thickness, water vapor transmission rate and edible film microstructure. The findings demonstrated that the incorporation of sorbitol at varying concentrations elicited a highly significant effect (P<0.01) on the thickness of the edible film. However, the water vapor transmission rate test did not yield a significant difference (P>0.05). The mean thickness of the samples ranged from 0.0296 to 0.0303 mm, and the water vapor transmission rate ranged from 4.60 to 5.68 g/mm²/day. Microstructure analysis revealed that the incorporation of sorbitol enhanced the flexibility and uniformity of the distribution of the films at concentrations of 10% and 20%. However, at a concentration of 30%, the films exhibited increased rigidity and reduced flexibility. The utilization of a 20% sorbitol concentration was identified as the optimal treatment.
Pengaruh Dosis Inokulum dan Lama Fermentasi Eceng Gondok dengan Neurospora Crassa Sebagai Bahan Pakan Sumber Energi Maslami, Vebera; Purnamasari, Dwi Kusuma; Wiryawan, K. G.; Erwan, Erwan; Syamsuhaidi, Syamsuhaidi; Noersidiq, Azhary; Fahrullah, Fahrullah; Hidayah, Hidayatul
Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science) Vol 26 No 3 (2024): Jurnal Peternakan Indonesia
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jpi.26.3.138-146.2024

Abstract

Eceng gondok (Eichhornia crassipes) adalah tanaman air yang melimpah namun sering dianggap sebagai gulma dan potensi sebagai pakan alternatif untuk unggas karena kandungan nutrisinya yang baik.Namun, tingginya kandungan serat kasar menjadi kendala utama dalam pemanfaatannya. Penelitian ini bertujuan untuk mengetahui pengaruh variasi dosis inokulum dan lama inkubasi terhadap kandungan energi, bahan organik (BO) dan pH eceng gondok yang difermentasi menggunakan Neurospora crassa. Penelitian ini menggunakan rancangan acak lengkap pola faktorial dengan variasi dosis inokulum (1%, 2%, 3%) dan lama inkubasi (5 dan 7 hari). Hasil penelitian menunjukkan bahwa fermentasi eceng gondok pada dosis 1% dan lama fermentasi 7 hari  dapat menurunkan kandungan serat kasar. Kesimpulan dari penelitan ini adalah dosis inokulum 1% dengan lama fermentasi 5 hari dapat menurunkan kandungan  serat kasar 23,57%, dengan kandungan energi 3753,38 Kkal/kg, kandungan bahan organik 89,77% dan pH 7,47.
Physical and Microbiology Characterization of Chicken Sausage that Added by Oyster Mushroom Yulianto, Wahid; Malta, Lilik; Bulkaini, Bulkaini; Kisworo, Djoko; Haryanto, Haryanto; Dewi Wulandani, Baiq Rani; Fahrullah, Fahrullah
Jurnal Biologi Tropis Vol. 24 No. 1 (2024): Januari - Maret
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v24i1.6355

Abstract

Oyster mushrooms are a healthy alternative food source for reducing the fat content of sausages due to their low fat content. Chicken sausage is a processed meat product that typically contains meat, binders, and fillers. This study aimed to investigate the physical and microbiological properties of chicken sausage with varying concentrations of oyster mushrooms, which are added to improve its quality. The study employed a completely randomized design with three treatments. If a treatment showed a difference, the Duncan Multiple Range Test was conducted. The treatments consisted of J0: 0% oyster mushroom, J1: 1% oyster mushroom, and J2: 2% oyster mushroom. Statistically, the use of different concentrations of oyster mushrooms did not result in a significant difference (P>0.05) in the water binding capacity, breaking power, pH, and total plate count of chicken sausages. However, the addition of oyster mushroom concentrations can improve the physical and microbiological quality of the sausages. The addition of different concentrations of oyster mushroom to chicken meat sausage resulted in a water binding capacity of 39.28-46.12%, breaking strength of 0.4-0.5 kg/cm2, pH value of 6.46-6.56, and total plate count of 1.57-1.86 cfu/g. The treatment that yields the highest water binding capacity (45.06%), breaking power (0.04 kg/cm2), pH (6.56), and total plate count (1.57 cfu/g) is the addition of 1% oyster mushroom concentration. The concentration of oyster mushroom used in the preparation of chicken meat sausages should not exceed 1% of the total sausage mixture.
Carcass Characteristics of Male Peking Ducks with Fermented Yeast (Saccharomyces cereviceae) Culture Pineapple Peel Feed Bulkaini , Bulkaini; Kisworo, Djoko; Wulandani, Baiq Rani Dewi; Fahrullah , Fahrullah; Sutaryono, Yusuf Ahkyar; Sumadi, I Ketut; Ariana, Tirta
Jurnal Biologi Tropis Vol. 24 No. 2 (2024): April - Juni
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v24i2.6446

Abstract

The male Peking duck is a type of meat duck that has great potential to be developed as a producer of carcasses and primal carcass cuts. The research was carried out with the aim of finding out the best level of addition of pineapple peel fermented yeast (Saccharomyces cereviceae) culture to the percentage of carcasses and carcass primal cuts of male Peking ducks. The material used in this research was 240 male Peking ducks with an initial weight of 343.90 ± 0.90 g. The ration used contains 16% crude protein, with a metabolic energy (ME) of 2.900 kcal/kg. The cage system used is a battery colony cage measuring 200 cm x 60 cm x 50 cm with 30 plots. Each plot contained eight male Peking ducks which were kept until 8 weeks of age. The research data were analyzed using One Way Anova based on a Completely Randomized Design with a unidirectional pattern and followed by the Duncan Multiple Range Test (DMRT) using the SPSS version 16 program. The research results showed that the treatment with the addition of 10% fermented pineapple peel in the ration (P2) could produce a male Peking duck carcass percentage of 55.52% higher than the P0 treatment (54.94%); P1 (54.11%); P3 (53.85%); P4 (53.61%) and P5 (52.07%), while in primal carcass cuts the highest percentage was found in the chest at 37.17%, followed by the back (22.67%), wings (13.96%), lower thighs (13.72%) and upper thighs (12.43%).  Conclusion: The addition of yeast (Saccharomyces cereviceae) culture fermented pineapple peel at a level of 10% in the ration can produce a higher percentage of carcasses and carcass primal cuts of male Peking ducks compared to other treatments.
An Examination of The Aflatoxin Concentration of Corn and How It Affects Laying Hen Performance on Farms in North Lombok Regency Maslami, Vebera; Noersidiq, Azhary; Fahrullah, Fahrullah; Dwi Kusuma Purnamasari; I.K.G. Wiryawan; Erwan, Erwan; Syamsuhaidi, Syamsuhaidi; Sumiati, Sumiati; Rohima, BQ. Nahya
Jurnal Biologi Tropis Vol. 24 No. 2 (2024): April - Juni
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v24i2.6855

Abstract

The mold Aspergillus flavus produces a metabolite molecule called aflatoxin. Aflatoxin chemicals can have harmful effects on both humans and livestock when they are present in feed ingredients. Aspergillus flavus frequently grows on corn, one of the feed ingredients. Examining the amount of aflatoxin contamination in corn in North Lombok Regency and how it affects laying hen performance was the goal of this study. Random sampling was done from each subdistrict, and descriptive analysis was done on the collected data. According to the study's findings, aflatoxin compounds, which have a range of 87.99–132.38, were found in 50% of corn. Aflatoxin concentration in feed surpasses the 60 ppm SNI guideline by 33.33%.  Performance is impacted by aflatoxin compounds in maize; specifically, 50% of feed intake, 50% of egg weight, and 100% of noncompliance with SNI and corporate criteria are not met. The results of this study suggest that aflatoxin levels in diet have an impact on laying hens' declining performance.
Protein-Based Films with Different Glycerol Concentrations: Thickness, Gelation Time and Microstructure Ayunita, Novi; Fahrullah, Fahrullah
Jurnal Biologi Tropis Vol. 24 No. 2 (2024): April - Juni
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v24i2.6890

Abstract

Edible films are thin films made of hydrophilic materials such as protein, which function as packaging materials that provide a preservation effect, act as a barrier to oxygen, reduce water evaporation, and improve product appearance. The objective of this study was to ascertain the impact of varying glycerol concentrations on the thickness, gelation time, and microstructure of protein-based films. This study employed a Completely Randomized Design with three treatments and three replicates. The treatments consisted of G1: 1.25 ml glycerol; G2: 1.5 ml; and G3: 1.75 ml. The protein-based film produced thickness values of 0.215-0.288 mm, gelation time of 1380-1381 seconds and uniform microstructure. The glycerol concentration of 1.25 ml produced the most favourable film characteristics, in comparison to other concentrations. These included a thickness value of 0.215 mm, a gelation time of 1380 seconds and a more continuous microstructure, characterised by an even distribution of the main film-forming components.
Analysis of Thickness, WVTR, and Microstructure of Whey-Gelatin Protein Based Film with Variation in Chia Seed (Salvia hispanica L.) Concentration Fitrah, Qifyanti; Fahrullah, Fahrullah
Jurnal Biologi Tropis Vol. 24 No. 2 (2024): April - Juni
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v24i2.6919

Abstract

Edible film is a thin film that can be eaten or consumed directly and serves as a barrier to water vapour, light, gas, fat, and other solutes. Edible film has biodegradable properties that reduce environmental damage. The purpose of this study was to determine the effect of chia seed addition with different concentrations on the thickness, water vapour transmission rate (WVTR), and microstructure of protein-whey gelatin-based edible film. The study employed a completely randomized design comprising three treatments and three replicates. The treatments comprised the addition of chia seeds at different concentrations, namely C1 (0.05 ml), C2 (0.10 ml) and C3 (0.15 ml). The collected data were analysed using Analysis of Variance (ANOVA), with significant differences being followed by Duncan Multiple Range Test (DMRT). In addition, microstructure measurements were analysed descriptively. The addition of different concentrations of chia seeds resulted in a significant difference (P < 0.01) in the thickness value of whey-gelatin protein-based edible films, but no difference (P > 0.05) in the WVTR of whey-gelatin protein-based edible films. The study produced edible films with thickness values of 0.294–0.304 mm, WVTR of 4.57–5.41 g/mm²/day. The use of chia seed at a concentration of 0.10 ml produces a film with good thickness and WVTR values in comparison to other treatments. The resulting thickness value is 0.302 mm, while the WVTR is 4.57-5.41 g/mm²/day. Furthermore, the film microstructure is denser and more uniform.
Co-Authors . Fatma Abidin, Syauqi Muzakki Abrori, Muh. Muazdzamzam Lil Achmad Solichin Aditya Wahyu Nugraha Agil, Alwi Agustriyanto Abudi Akhyar Sutaryono Aminurrahman Aminurrahman, Aminurrahman Amisah, Laela Anita, Cis Ariana, Tirta Arjuna Anggara Putra Susanto Ayunita, Novi Azhary Noersidiq B.R.D Wulandari Baeti, Husnul Baiq Rani Dewi Wulandani Baiq Rani Dewi Wulandani Basriani Basriani, Basriani Bela Lufiana Bella Marettiani Sulaiman Bq. Rani, DW Buana, I Gusti Ngurah Agung Bulkaini (Bulkaini) Bulkaini , Bulkaini D. Kisworo D. Rosyidi Dahlanuddin Dahlanuddin, Dahlanuddin Dani Putra, Endo Pebri Dasril Aldo Dedy Mirwansyah Dewa Oka Suparwata Dewi Mandalika, Eka Nurminda Dewi Shinta Achmad Dewi Wulandani, Baiq Rani Djalal Rosyidi Djibran, Moh. Muchlis Djoko Kiswolro Djoko Kisworo Djoko Kisworo Djoko Kisworo Dwi Ayu Lestari, Dwi Dwi Kusuma Purnamasari, Dwi Kusuma Dwyardi Endo Pebri Dani Putra Eny Yuliani Ervandi, Mohamad Erwan Erwan Erwan, Erwan Fauzia Agustin Febryanti, Farah Fiarani, Mesil Fitrah, Qifyanti Fitri Fitri Fitri Fitri Fitriyani Fitriyani Gifari, Zaid Al Gobel, Yusriyah Atikah HARYANTO Haryanto Haryanto Haryanto Haryanto Hasma Hasma Hasma Hasma Hidayah, Hidayatul I Ketut Sumadi I.K.G. Wiryawan Imron Hadi Indra Dwi Pangestu Indri Afriani Yasin Ine Karni Ishak Korompot Ishak Korompot K. G. Wiryawan K. Sumadi K.G.Wiryawan Karni, Ine Kartika Kartika Khaeriyah Nur Korompot, Ishak Lilik Eka Radiati Lina Permatasari Mahendra, Khoiri Malta, Lilik Mardiati Zain Marpuah Maruddin, F. Maulana Merita Ayu Indrianti Mery Hariratuljannah Mirnawati Mirnawati Moh. Muchlis Djibran Mohamad, Pepin Mokoginta, Meity M Mokoolang, Susan Muh. Amin Muh. Saleh Nurdin Muhamad Amin Muhamad Amin Muhammad Ashari Muhammad Irfan Said Muhammad Taufik Muhsinin, Muhammad Musanip, Musanip N. Haiza N. W. Siti Nanda Arista Rizki Nariza Wanti Wulan Sari Noersidiq, A. Novizar Nazir Nur Asia Ibrahim Nursan, Muhammad Oscar Yanuarianto Oscar Yanuarianto, Oscar Patullah, Holi Pertiwi, Indah Cahya Purwadi Purwadi Purwati, Ria Putra, Ryan Aryadin Rabiatul Adawiyah Rahmawati, Lilik Ramlan Pomolango Ramlan Pomolango, Ramlan Ratmawati Malaka Ratmawati Ratmawati Rezki Amalyadi Richki Hardi Riyayatsyah Robert F Usman Rohima, BQ. Nahya Rosida, Abidatur Salahuddin Salahuddin Satifayanti, Nusiferra Selawati Palilati Selpianus Dogomo Septian, I Gede Nano Silvia Suhardiani, Roro Agustien Suhubdy Suhubdy Suhubdy Suhubdy Sukarne Sukarne Sulaiman Ngongu Depamede Sumiati Sumiati Sumiati Susan Mokoolang Sutaryono, Yusuf Ahkyar Sutaryono, Yusuf Akhyar Syamsuhaidi Syamsuhaidi, Syamsuhaidi Syamsul Hidayat Dilaga, Syamsul Hidayat Terri Repi Triadi Triadi Ulkiyah, Kalisom Utami, Wirawati Chandra Vebera Maslami Wahid Yiulianto Wahid Yuliant Wahid Yulianto Wahid Yulianto Wariata, Wayan Wilya Wulandani, Baiq Rani Dewi Wulansari, Tina Tri Yetti Marlida Yulianto, W Yulianto, Wahid Yuliaty Shan Nur Yusriyah Atikah Gobel Zaid Al Gifari