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Alhanannasir, Alhanannasir
Program Studi Teknologi Pangan Fakultas Pertanian, Universitas Muhammadiyah Palembang, Jl. Jendral Ahmad Yani 13 Ulu Palembang 30266 Indonesia
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MEMPELAJARI CITARASA CUKO PEMPEK BUBUK DENGAN PENAMBAHAN ASAM SITRAT Farliansyah, Farliansyah; Suyatno, Suyatno; Alhanannasir, Alhanannasir
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 3, No 1 (2014): EDIBLE
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v3i1.148

Abstract

This research aims to study the effect of the addition of citric acid powder to taste cuko pempek and get the best treatment . This research was conducted in the laboratory of the Faculty of Agriculture, University of Muhammadiyah Palembang in July 2013 to December 2013. This study used a randomized block design (RBD ) are arranged in non- factor factorial with the addition of citric acid treatment consisting of five levels of treatment and repeated four times. Parameters observed in this study is the chemical analysis includes analysis of citric acid and pH levels , for the physical test is soluble viscosity and velocity , while for organoleptic test includes flavor, color and aroma cuko pempek powder by using multiple comparison test. Lowest levels of citric acid present in the A1 treatment (addition of citric acid 3g) with an average value of 0.469% , the highest pH found in the A1 treatment (addition of citric acid 3g) with an average value of 5.70. The rate was highest viscosity at A5 treatment (addition of citric acid 15g) with an average value of 2,271 cPs and speed pempek vinegar powder dissolves. Velocity is highest late in the A1 treatment (addition of citric acid 3 g) with an average value of 6.29 seconds. Test multiple comparison test sensory adding citric acid to the taste, color and aroma cuko pempek powder , found that treatment A1 has the taste, color and aroma of different unreal with cuko pempek comparator (cuko pempek standard) with the lowest average value of 28.45, 37.9%, 32.76%, which is almost the same as cuko pempek comparator (cuko pempek standard). cuko pempek To obtain powder authors suggest you should use the A1 treatment is the treatment of the addition of 3g of citric acid in powder 1000g pempek cuko materials.
PENAMBAHAN TEPUNG BUNGA KECOMBRANG (Nicolaia spesiosa Horan) SEBAGAI BAHAN PENGAWET ALAMI DALAM MEMPERPAJANG DAYA SIMPAN CUKO PEMPEK Eka Putra, Aan Novianus; Suyatno, Suyatno; Alhanannasir, Alhanannasir
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 3, No 1 (2014): EDIBLE
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v3i1.153

Abstract

The purpose of this research is to study the addition of flour kecombrang interest (Nicolaia spesiosa Horan) as a natural preservative in extending the shelf life cuko pempek. This research has been carried out in the Laboratory Alhamdulillah Faculty of Agriculture, University of Muhammadiyah Palembang April to August, 2014. This research method is experiment using a Rancangan Acak Kelompok (RAK). Factors adding flour research interest kecombrang (C) arranged in nonfaktorial which consists of four (4) treatment and repeated 4 (four) times. Each treatment with starch concentration kecombrang interest as much as 0%, 1%, 2% and 3%. The parameters observed in this study, for chemical analysis include total acid and pH levels before and after 12 days of storage, while the organoleptic tests include color, flavor and flavor in cuko pempek before and after storage for 12 days as well as physical observations done visually by looking signs of froth and viscosity changes during storage cuko pempek. Observations were made with a 3-day intervals until day 12. The results showed that the addition of flour kecombrang interest as a natural preservative very significant effect on the total acid before and after 12 days of storage, significantly affect the pH cuko pempek before storage of 12 days and a very significant effect on pH cuko pempek after 12 days of storage. Organoleptic test results showed that the addition of flour kecombrang not significant interest to the color before and after 12 days of storage, no real effect on the taste cuko pempek before storage of 12 days and significantly affect the taste cuko pempek after 12 days of storage and significantly affect the flavor cuko pempek before and after 12 days of storage. Test results storability by visual observation of the presence or absence of foam and viscosity changes during storage at cuko pempek 12 days on C3 treatment after 12 days of storage froth and yet there have been no changes in the viscosity of cuko pempek.
MEMPELAJARI FREKUENSI PENCUCIAN SURIMI TERHADAP NILAI SENSORIS PEMPEK IKAN TENGGIRI PASIR (Scomberomorus guttatus) YANG DIHASILKAN Sanjaya, Derta Bela; Alhanannasir, Alhanannasir
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 7, No 1 (2018): Edible: Jurnal Penelitian Ilmu dan Teknologi Pangan
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v7i1.1653

Abstract

ABSTRACT This study aims to determine the frequency of washing on the sensory value of pempek mackerel sand (Scomberomorus guttatus) produced. This research was carried out in the laboratory of the Faculty of Agriculture, Palembang Muhammadiyah University and the Palembang Industrial Research and Standardization Center from May 2018 to August 2018.This study used an experimental method that uses a non factorial randomized block design. The washing frequency had very significant effect on protein content, fat content and a water content of pempek lenjer mackerel sand. The lowest protein content and fat content and the highest water content were found in F4 treatment (washing four times) with an average value of 8.46%, 0.38% and 58.08% respectively. The washing frequency had significant effect on elasticity by folding test and had very significant effect on the elasticity of pempek lenjer sand mackerel by bite test. The elasticity with the highest folding test is found in F4 treatment (washing four times) with an average value of 9.00 (the criteria do not crack when folded 4) and the highest elasticity with the bite test found in the F4 treatment (washing four times) with an average value 9.00 (very strong criteria of elasticity). The frequency of washing significantly affect the color of pempek lenjer mackerel sand. The highest level of preference for the color of pempek lenjer sand mackerel fish is found in F4 treatment (washing four times) which results in a clean white color on the pempek produced with an average value of 4.40 (criteria preferred by panelists). The frequency of washing significant effect on color, taste and aroma of pempek lenjer mackerel sand. The highest level of preference for color, taste and aroma of pempek lenjer mackerel sand was found in F4 treatment (washing four times) with an average value of 4.40, 4 05 and 4.60 with the criteria like or dislike by panelists.ABSTRAK Penelitian ini bertujuan untuk mengetahui mengetahui frekuensi pencucian terhadap nilai sensoris pempek ikan tenggiri pasir (Scomberomorus guttatus) yang dihasilkan. Penelitian ini dilaksanakan di laboratorium Fakultas Pertanian Universitas Muhammadiyah Palembang dan Balai Riset dan Standarisasi Industri Palembang  pada bulan bulan Mei 2018 hingga bulan Agustus 2018. Penelitian ini menggunakan metode eksperimen yang menggunakan Rancangan Acak Kelompok Non Faktorial. Frekuensi pencucian berpengaruh sangat nyata terhadap kadar protein, kadar lemak dan kadar air  pempek lenjer ikan tenggiri pasir. Kadar protein dan kadar lemak  terendah  terdapat pada perlakuan F4 (pencucian empat kali) dengan nilai rata-rata 8,46%, 0,38%, kadar air tertinggi pada F4 dengan nilai rata-rata 58.8% . Frekuensi pencucian berpengaruh nyata terhadap kekenyalan dengan uji lipat dan berpengaruh sangat  nyata terhadap kekenyalan pempek lenjer ikan tenggiri pasir dengan uji gigit. Kekenyalan dengan uji lipat tertinggi terdapat pada perlakuan F4 (pencucian empat kali) dengan nilai rata-rata 9,00 (kriteria tidak retak bila dilipat 4) dan kekenyalan  tertinggi dengan uji gigit terdapat pada perlakuan F4 (pencucian empat kali) dengan nilai rata-rata 9,00 (kriteria sangat kuat kekenyalannya). Frekuensi pencucian berpengaruh nyata terhadap warna pempek lenjer ikan tenggiri pasir. Nilai tingkat kesukaan tertinggi terhadap warna pempek lenjer ikan tenggiri pasir  terdapat pada perlakuan F4 (pencucian empat kali) yang menghasilkan warna putih bersih pada pempek yang dihasilkan dengan nilai rata-rata 4,40 (kriteria disukai panelis). Frekuensi pencucian berpengaruh nyata terhadap warna, rasa dan aroma pempek lenjer ikan tenggiri pasir.Nilai tingkat kesukaan tertinggi terhadap warna, rasa dan aroma pempek lenjer ikan tenggiri pasir  terdapat pada perlakuan F4 (pencucian empat kali) dengan nilai rata-rata 4,40, 4,05dan 4,60 dengan kriteria disukai panelis. 
PENGARUH PENAMBAHAN NATRIUM BIKARBONAT (NAHCO3) TERHADAP KARAKTERISTIK FISIK, KIMIA, DAN SENSORIS PEMPEK Zakaria, Alfin; Alhanannasir, Alhanannasir
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 4, No 1 (2015): Edible
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v4i1.470

Abstract

Penambahan natrium bikarbonat (NaHCO3) dalam pembuatan pempek berpengaruh sangat nyata terhadap analisis kimia Pempek yaitu kadar protein dan kadar air., nilai kadar air dan kadar protein tertinggi terdapat pada perlakuan P6 dengan nilai kadar air 66,62% dan kadar protein 13,72%. Untuk uji fisik natrium bikarbonat (NaHCO3) berpengaruh sangat nyata terhadap volume pengembangan, daya serap cuko, dan tingkat kekenyalan pempek. Volume pengembangan, tingkat kekenyalan, uji daya serap cuko tertinggi pada perlakuan P6 dengan nilai rata-rata 72,39%, 457,95 gf, 5,06%. Hasil sensoris menggunakan uji hedonik berpengaruh nyata terhadap aroma, rasa dan warna. Untuk aroma dan rasa tertinggi pada perlakuan P4 yaitu 4,12 (kriteria disukai) dan 4,20 (kriteria disukai), serta warna pada perlakuan P1 yaitu 4,36 (kriteria disukai). Untuk perlakuan terbaik terdapat pada perlakuan P6 (penambahan natrium bikarbonat (NaHCO3) 1% dari berat ikan gabus).
PENGARUH FORMULASI TEPUNG BATANG, DAUN DAN BUNGA KECOMBRANG (Nicolaia speciosa Horan) TERHADAP KARAKTERISTIK DAN DAYA SIMPAN CUKO PEMPEK Fitriansyah, Idil; Muchsiri, Mukhtarudin; Alhanannasir, Alhanannasir
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 6, No 1 (2017): Edible
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v6i1.626

Abstract

This research method is an experiment using a randomized block design (RAK) nonfactorial. Factors treatment which starch formulation stems, leaves and flowers kecombrang (F) and which consists of four (4) formulation of treatment and repeated 4 (four) times. Each treatment is F1 (Formulation Flour Trunk 1%: Leaves 2%: Interest 3%), F2 (Formulation Flour Trunk 2%: Leaves 3%: Interest 1%) F3 (Formulation Flour Trunk 3%: Leaves 1%: flowers 2%) F4 (Formulation Flour Trunk 2%: leaves 2%: 2% interest). The parameters observed in this study, for chemical analysis includes total acid and pH levels prior to storage on day 0 and after storage at day 12, while the organoleptic tests include color, flavor and aroma in cuko pempek prior to storage on day 0 and after storage at day 12 as well as physical observations done visually by looking at the signs of froth and viscosity changes during storage cuko pempek with intervals of 3 days until day 12. The results showed that the powder formulations influence stems, leaves and flowers kecombrang the characteristics and storability cuko pempek very significant effect on total acid before storage at day 0 and after storage on the 12th day, a very significant effect on the pH cuko pempek before storage at day 0 and after storage at day 12. The results of organoleptic test showed that the powder formulations influence stems, leaves and flowers kecombrang significantly affect aroma before storage at day 0 and after storage on the 12th day. No real effect on the taste cuko pempek prior to storage on day 0 and significantly affect flavor cuko pempek after storage on the 12th day and no real effect on the color cuko pempek before storage at day 0 and after storage at day 12. The test results storability by visual observation of the presence or absence of foaming and viscosity changes in cuko pempek during storage of 12 days all treatments showed no foam and no change of viscosity on cuko pempek generated during storage day 0 to day 12.
Increased Knowledge of Pregnant Women about the Importance of Micro Minerals (Fe) During Pregnancy Sebayang, Nico Syahputra; Nopitasari, Iin; Saragih, Pestaria; Alhanannasir, Alhanannasir
Altifani Journal: International Journal of Community Engagement Vol 2, No 1 (2021)
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/altifani.v2i1.3711

Abstract

Micro minerals (Fe) are indispensable for every woman, especially during pregnancy. The need for micro minerals (Fe) increases with increasing gestational age. Micro minerals (Fe) are not only important for pregnant women, they are also important for babies in the womb. Deficiency of micro minerals (Fe) can increase the risk of giving birth to babies with low body weight or premature birth and even maternal and infant mortality. If the baby is born with a normal weight, but there is still the possibility of stunting (short children). The purpose of this community service is to increase the knowledge of pregnant women about the importance of consuming micro minerals (Fe) during pregnancy. Knowledge of pregnant women in Sungai Rengit Murni village about the consumption of micro minerals (Fe) can be said to be quite good, reaching 70% of the total number of pregnant women (statement of regional midwives). We hope that as a servant, with this community service program, it is hoped that the knowledge of pregnant women about the importance of consuming micro minerals (Fe) during pregnancy will increase. So that the risk that will occur to the mother and baby is reduced. In addition, the service also supports government programs in reducing maternal problems during pregnancy until delivery.
EFEKTIVITAS ANTIMIKROBA BUBUK BIJI KEPAYANG (PANGIUM EDULE REINW.) SEBAGAI PENGAWET ALAMI CUKO PEMPEK Mukhtarudin Muchsiri; Suyatno Suyatno; Alhanannasir Alhanannasir; Sri Agustini; Yando Agus Kurniawan
Jurnal Dinamika Penelitian Industri Vol 32, No 2 (2021): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.28959/jdpi.v32i2.7428

Abstract

Penelitian ini bertujuan untuk mempelajari kemampuan antimikroba bubuk biji kepayang sebagai pengawet alami cuko pempek untuk  meningkatkan umur simpan hingga 12 hari penyimpanan. Metode yang digunakan yaitu RAK non faktorial dengan enam taraf perlakuan yaitu penambahan bubuk biji kepayang 0% (B0), 1% (B1), 2% (B2), 3% (B3), 4% (B4), dan 5% (B5) dengan 3 replikasi. Parameter yang diamati yaitu total asam, pH, Total Plate Count (TPC), uji organoleptik aroma dan rasa. Total asam cuko pempek tertinggi sebelum penyimpanan adalah B5 yaitu 0,604%, diikuti oleh B4, B3, B2 B1 dan B0 secara berurutan yaitu 0,602 %, 0,600 %, 0,599%, 0,598 % dan 0,596 %. Setelah 12 hari penyimpanan, total asam tertinggi terdapat pada B0 yaitu 1,427 sedangkan total asam terendah pada B3 yaitu 0,805 %. Sebelum penyimpanan, nilai pH terendah terdapat pada B5 yaitu 4,80 dan pH tertinggi terdapat pada B0 yaitu 4,92. Setelah 12 hari penyimpanan, pH terendah terdapat pada B0 yaitu 3,10  dan tertinggi pada B3 yaitu 4,63. TPC tertinggi terdapat pada B0 yaitu 2,6 x 102 CFU/mL setelah 12 hari penyimpanan sedangkan TPC terendah terdapat pada B3 yaitu 9,0 x 10 CFU/mL. Setelah 12 hari penyimpanan aroma dan rasa cuko perlakuan B3 paling disukai oleh panelis dengan skor 4,05 dan 4,25. Aroma dan rasa paling tidak disukai panelis terdapat pada B0 dengan skor yang sama yaitu 2,45. Penambahan bubuk biji kepayang 3% (B3) pada cuko pempek efektif menghambat pertumbuhan mikroba kontaminan selama 12 hari penyimpanan dan paling disukai oleh panelis dari segi aroma dan rasa.
APLIKASI LABU KUNING SEBAGAI SUBSTITUSI ZAT WARNA KUNING PADA PEMBUATAN KEMPLANG Alhanannasir Alhanannasir; Asep Dodo Murtado; Mukhtarudin Muchsiri; Fajar Rudi; Sri Agustini
Jurnal Dinamika Penelitian Industri Vol 32, No 1 (2021): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.28959/jdpi.v32i1.6896

Abstract

Penelitian bertujuan untuk mempelajari pengaruh penambahan labu kuning sebagai substitusi pewarna kuning terhadap sifat fisika kemplang. Penelitian ini menggunakan Rancangan Acak Kelompok non Faktorial dengan Formulasi labu kuning dan tepung tapioka sebagai perlakuan dan diulang sebanyak empat kali. Sifat fisika yang diamati meliputi diameter pori, kadar air, aktivitas air dan warna (lightness, redness, yellowness, hue, dan chroma). Hasil penelitian menunjukkan formulasi labu kuning dan tepung tapioka berpengaruh nyata terhadap  diameter pori, kadar air, aktivitas air, dan warna (lightness, redness, yellowness, hue, dan chroma) kemplang. Penambahan labu kuning pada pembuatan kemplang menyebabkan penurunan diameter pori, kadar air dan, aktivitas air, namun meningkatkan warna (derajat kemerahan, derajat kekuningan, chroma dan hue) kemplang. Diameter pori, kadar air dan aktivitas air tertinggi didapat pada perlakukan kontrol (F0) dan terendah terdapat pada perlakuan formulasi 20% labu kuning (F4). Sifat fisika kemplang formulasi labu kuning berbeda nyata dengan perlakuan kontrol (F0). Sifat fisika kemplang formulasi F3 berbeda tidak nyata dengan formulasi F4, namun demikian formulasi labu kuning 15 % (F3) memberikan sifat fisika terbaik. Formulasi labu kuning dan tapioka berhasil memberikan warna kuning pada kemplang dengan rerata nilai chroma berkisar 46,64-50,31 dan nilai hue 93,36-94,05. Kata kunci : Kemplang, formulasi, labu kuning, tepung tapioka.
The Effect of Concentration of Kecombrang Flour and Storage Duration on Physical and Chemical Properties of Cuko Pempek Mukhtarudin Muchsiri; A. Alhanannasir
Journal of Nutraceuticals and Herbal Medicine Vol 1, No 1 (2018): JNHM 2018
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/jnhm.v1i1.5735

Abstract

storage duration on the physical and chemical properties of dark sauce, best-known as cuko pempek. A randomized block design was used and divided into two stages of implementation. In the first stage, the bioactive or phytochemical compounds contained in cuko pempek were generated, namely phenol and tannin. The average amount of phenol in cuko pempek is 157.762 ppm while the amount of tannin was 3.132 ppm. The organoleptic assessment was done based on the criteria of color, aroma, and taste of cuko pempek added with kecombrang’s flower flour. In the second stage, the mean pH and total acid of cuko pempek with storage duration of 30-days was 4.14 and 0.67%, respectively. In overall, the organoleptic assessment on color was 3.27; aroma was 3.02 with criteria of like, and flavor was 2.88 with criteria of moderately like. The best treatment was gained by a concentration of 2.5% with storage duration until 30 days.
KARAKTERISTIK FISIK, AROMA DAN PROTEIN PEMPEK LENJER DENGAN METODE FREKUENSI PENCUCIAN AIR ES Alhanannasir Alhanannasir; Dasir Dasir; Derta Belasanjaya
Prosiding University Research Colloquium Proceeding of The 8th University Research Colloquium 2018: Bidang Teknik dan Rekayasa & Bidang Tekni
Publisher : Konsorsium Lembaga Penelitian dan Pengabdian kepada Masyarakat Perguruan Tinggi Muhammadiyah 'Aisyiyah (PTMA) Koordinator Wilayah Jawa Tengah - DIY

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (506.705 KB)

Abstract

Penelitian ini menentukan frekuensi pencucian ikan dengan air es terhadap kekenyalan, aroma dan protein pempek lenjer. Pempek merupakan salah satu makanan khas di Kota Palembang Sumatera Selatan. Ikan sebagai bahan utama pempek dilakukan pencucian (leaching) setelah dilakukan penggilingan. Pencucian daging ikan dengan air es dengan frekuensi tertentu dapat dilakukan untuk meningkatkan kekuatan gel, menghilangkan sebagian besar komponen yang larut dalam air, darah (pigmen), penyebab bau, dan dapat meningkatkan kualitas aroma. Daging lumat ikan tenggiri pasir (filet/surimi) dicuci/leaching dengan air es perbandingan 1 : 3 (bahan : air) sesuai perlakuan (tanpa pencucian, satu kali, dua kali, tiga kali dan empat kali) selama 10 menit untuk masing-masing proses pencucian dengan metodologi Rancangan Acak Kelompok Non Faktorial uji Beda Nyata Jujur, uji Freidman, dan uji Tukey. Secara statistik diperoleh bahwa frekuensi pencucian berpengaruh sangat nyata terhadap protein, dan berpengaruh nyata terhadap kekenyalan dan aroma. Dari hasil penelitian menunjukkan pada perlakuan frekuensi F4 (pencucian 4 kali) bahwa tingkat kesukaan aroma (4,60) sangat suka, dan tingkat kekenyalan (9) lebih tinggi dari perlakuan lainnya, dan kadar protein lebih rendah dari perlakuan lainnya dan terjadi penurunan rata-rata 3,98%. Pembuatan pempek lenjer dengan frekuensi pencucian filet dengan air es dihasilkan pempek yang beraroma tidak amis dan lebih kenyal.
Co-Authors Adriansyah, Reza Amelia, Prisilla Asep Dodo Murtado Ayu, Fidia Belasanjaya, Derta Berlian, Alviona Cahyadi, Dimas Robi Dasir Dasir Dasir, Dasir Derta Belasanjaya Dini, Chantika Dwi Harmilia, Elva Eka Putra, Aan Novianus Fajar Rudi farliansyah, farliansyah Fitriansyah, Idil Handi, M. Tri Handi Helmizuryani Helmizuryani, Helmizuryani Idealistuti, Idealistuti Innike Abdillah Fahmi Junifa, Febyanca khusnul khotimah Lestari, Refin Lucyana Lucyana, Lucyana Ma'ruf, Irkhamiawan Madinah, Birral Mahdiyal Maulana Malik, Maulana Ma’ruf, Irkhamiawan Minarni, Rosalia Muchsiri, Mukhtarudin Muchsiri, Mukhtarudin Mukholadun, Kgs M. Wildan Mukhtaruddin Mukhtaruddin Mukhtarudin Muchsiri Mukhtarudin Muchsiri Mukhtarudin Muchsiri Murtado, Asep Dodo Nopitasari, Iin Nur Iman Nurayni, Nanda Nurman Nurman Parameswara, Prasetyo Prisiantika, Intan Pujianto, Rohmat Rahmat Kurniawan Restyaningsih, Mega Bella Rika Puspita Sari MZ Rika Puspita Sari MZ Riki Andriansyah, Riki Rizki Amelia, Kiki Sanjaya, Derta Bela Saputra, Dio Saputra, Ilham Saragih, Pestaria Sari MZ, Rika Puspita Saribi, Ahmad Sebayang, Nico Setiawan, Eka A Silvyana, Silvyana Sri Agustini Sri Agustini Sri Agustini Sukmane Alamsarie Suyatno Suyatno Suyatno Suyatno Syah Putra, Nico Tino, Tino Vera Yani, Ade Wibowojo, Ari Windi Windi Yando Agus Kurniawan Yani, Ade Vera Yuliana, Intan Yunita, Fera Zakaria, Alfin