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All Journal INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology JURNAL SAINS PERTANIAN EQUATOR Analisis Kebijakan Pertanian Jurnal Pengabdian Kepada Masyarakat Sakai Sambayan Jurnal Pangan dan Agroindustri Jurnal Industri Hasil Perkebunan Jurnal Penelitian Pertanian Terapan Industria: Jurnal Teknologi dan Manajemen Agroindustri Jurnal Pengabdian Pada Masyarakat Indonesian Journal of Chemistry Dinamisia: Jurnal Pengabdian Kepada Masyarakat Indonesian Food Science and TechnologyJournal Jurnal Teknologi & Industri Hasil Pertanian Gorontalo Agriculture Technology Journal Jurnal Pemberdayaan: Publikasi Hasil Pengabdian Kepada Masyarakat Journal of Saintech Transfer Jurnal Agritechno To Maega: Jurnal Pengabdian Masyarakat Jurnal Mutu Pangan : Indonesian Journal of Food Quality JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Abdi Dosen : Jurnal Pengabdian Pada Masyarakat FoodTech: Jurnal Teknologi Pangan Media Agribisnis Jurnal Bioindustri Food ScienTech Journal Analisis Kebijakan Pertanian Jurnal Pengabdian kepada Masyarakat Nusantara Buletin Poltanesa Abdimas : Jurnal Pengabdian Kepada Masyarakat Jurnal Teknologi Pangan Journal of Health and Nutrition Research Jurnal Indonesia Sosial Teknologi Teknologi dan Industri Pertanian Indonesia Jurnal Teknologi Pangan dan Industri Perkebunan Warta LPM Celebes Journal of Community Services Journal of Bioindustry Jurnal Dedikatif Kesehatan Masyarakat
Yohana Sutiknyawati Kusuma Dewi
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Pemberdayaan Petani dalam Memanfaatkan Air Hujan untuk Sistem Budidaya Tanaman dengan Metode Water Harvesting Tuhuteru, Sumiyati; Mahanani , Anti Uni; Rumbiak , Rein Edward Yohanes; Dewi, Yohana Sutiknyawati Kusuma; Tulak, Alber; Tabuni, Endius; Tabo, Opapur; Doga, Konius; Wenda, Endison; Lengka, Mariana; Himan, Rusina
Warta LPM WARTA LPM, Vol. 26, No. 4, Oktober 2023
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/warta.v26i4.1474

Abstract

Rainwater harvesting is one municipal initiative that uses rainwater for everyday needs. Rainwater is very useful in meeting water sources for agriculture, homes and industries, but unmanaged rainwater can also cause disasters such as flooding and flooding. The rainwater that falls on the earth is clean water for living things. However, during the rainy season, when the catchment area decreases, rainwater cannot penetrate into the ground and often causes flooding. For this reason, this service activity is essential to help farmers meet their crops' water needs during periods of drought. This activity was conducted from November to December 2022 in Husok Village, Hubikiak District, Jayawijaya District, Papua Mountains. The implementation of this service activity will be implemented through the pilot project phase of the Kosabangsa program. This stage is divided into his three phases: the preparation phase, the activity phase, and the evaluation and monitoring phase. The results of the implementation of this community service activity were achieved based on the plans set and the tools made to function properly because they can accommodate and drain water to each holding tank in the middle of the land for watering the plants as well as being an alternative in providing clean water for farmer groups so they no longer have to walk far to take clean water. This is supported by community participation in accepting the technology made by the implementing team.
Supplementation of Antioxidant Liang Tea Extracts on Goat Milk Cream Cheese Zahrah, Syarifah; Dewi, Yohana Sutiknyawati Kusuma; Hartanti, Lucky
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 12, No 2 (2023)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2023.012.02.6

Abstract

AbstractCream cheese is a soft cheese that does not go through a ripening process and is widely used in various kinds of food preparations. Goat's milk is an alternative milk for cream cheese production. The addition of antioxidant extract from liang tea potentially produces functional cream cheese. This research aimed to obtain the concentration of added antioxidant liang tea extract in the formulation that produces the best characteristics of goat's milk cream cheese. This research used a Randomized Block Design method with one factor: the concentration of liang tea extract as an antioxidant. The treatment consisted of 5 levels of liang tea concentrations, 0%, 1.5%, 2%, 2.5%, and 3%, with five repetitions. The research showed that adding various concentrations of liang tea antioxidant extract produced a water content of 61.06%-62.09% and a fat content of 12.68%-14.46%. The resulting color characteristics with the L* value range from 60.83-76.43 (decreasing brightness), the* value range from -6.69-6.71 (reddish), and the b* value range from 4.47-23 .88 (yellowish). Antioxidant activity is expressed by percent inhibition of 1,1-diphenyl-2-picrylhydrazil (DPPH), ranging from 36.00%-79.56%. The antioxidant activity of goat's milk cream cheese increases if the addition of liang tea extract is high. Based on the effectiveness index, the best goat's milk cream cheese is produced by adding a 3% concentration of liang tea. The cream cheese has a water content of 62.19%, a fat content of 14.46%, color (L* = 60.83, a* = 6.71, b* = 23.88), and antioxidant activity of 79.56%.Keywords: antioxidant, cream cheese, goat milk, liang tea AbstrakCream cheese merupakan salah satu jenis keju lunak yang tidak melalui proses pematangan dan banyak diaplikasikan pada berbagai macam olahan pangan. Susu kambing menjadi alternatif susu untuk membuat cream cheese. Penambahan ekstrak antioksidan dari liang teh berpotensi untuk membuat cream cheese fungsional. Tujuan penelitian ini untuk memperoleh konsentrasi penambahan ekstrak antioksidan liang teh dalam formulasi yang menghasilkan karakteristik cream cheese susu kambing terbaik. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan satu faktor, yaitu konsentrasi ekstrak liang teh sebagai antioksidan. Perlakuan yang dilakukan terdiri dari 5 taraf, yaitu 0%, 1,5%, 2%, 2,5% dan 3% dengan 5 kali ulangan. Hasil penelitian menunjukkan penambahan berbagai konsentrasi ekstrak antioksidan liang teh menghasilkan kadar air pada rentang 61,06%-62,09% dan kadar lemak pada rentang 12,68%-14,46%. Karakteristik warna yang dihasilkan dengan rentang nilai L* adalah 60,83-76,43 (kecerahan menurun), nilai a* pada rentang -6,69-6,71 (kemerahan), dan nilai b* pada rentang 4,47-23,88 (kekuningan). Aktivitas antioksidan dinyatakan dengan persen penghambatan 1,1-diphenyl-2-picrylhydrazil (DPPH) pada rentang 36,00%-79,56%. Aktivitas antioksidan cream cheese susu kambing semakin meningkat jika penambahan ekstrak liang teh semakin tinggi. Cream cheese susu kambing terbaik berdasarkan indeks efektivitas dihasilkan dengan penambahan konsentrasi liang teh 3%. Cream cheese tersebut mempunyai kadar air 62,19%, kadar lemak 14,46%, warna (L* = 60,83, a* = 6,71, b* = 23,88), dan aktivitas antioksidan 79,56%.Kata kunci: antioksidan, cream cheese, liang teh, susu kambing 
Karakteristik Mutu Sensori Dan Kimia Liang Teh Pontianak Kaya Antioksidan Pada Berbagai Suhu Pengeringan Florentina, Devi Viola; Dewi, Yohana Sutiknyawati Kusuma; Priyono, Suko
JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Vol 8, No 1 (2023): Januari 2023
Publisher : Universitas Al Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/sst.v8i1.1432

Abstract

Liang tea Pontianak is a traditional beverage product made using recipes passed down from generation to generation. Liang tea Pontianak is usually made in the form of fresh drinks however, the liang tea Pontianak drink in the form of a fresh drink does not have a long shelf life. One way to overcome this liang tea Pontianak can be processed into dry liang tea Pontianak. The purpose of this study was to obtain the drying temperature of the liang tea Pontianak formulation which resulted in the sensory and chemical quality characteristics of liang tea Pontianak which was rich in the best antioxidants in dry form. This study used a randomized block design (RAK) with one factor, namely the variation of the drying temperature of liang tea Pontianak burrows which consisted of 3 levels treatment with 9 reolications (50 ± 5, 60 ± 5, 70 ± 5)°C. The data obtained were analyzed using 5%, with further testing using the BNJ Test with a level of 5%. The best treatment was using the effectiveness index test. The results showed that the drying temperature liang tea Pontianak burrows was carried out with the best temperature of 60 ± 5°C. The best sensory test results liang tea Pontianak were color 3,97 (like), aroma 3,53 (like) and taste 3,83 (like) . The best chemical test resulted in liang tea Pontianak in the form of antioxidant activity of 44,64% and total flavonoids 50,18 mg QE/g.Keywords - antioxidant activity, liang-tea Pontianak, drying temperature, Rancangan Acak Kelompok
Innovation of Goat's Milk Soft Candy with Annatto Extract (bixa orellana l.) As Natural Colorant and Antioxidant Dewi, Yohana Sutiknyawati Kusuma; Putri, Dea Malyana; Fadly, Dzul; Rahmalia, Winda
Indonesian Food Science and Technology Journal Vol. 7 No. 1: Volume 7 Number 1, December 2023 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v7i1.29836

Abstract

The research aims to produce innovative soft candy from goat's milk and annatto extract as colorants and antioxidants that consumers like. Soft candy product innovations were studied in random group designs consisting of five concentrations of annatto extract (0%, 0.15%, 0.20%, 0.25%, and 0.30%). The results showed that the addition of annatto extract in the goat's milk soft candy formula decreases the L value, along with an increase of a* and b values so that the color of the soft candy becomes orange. Increasing the concentration of annatto extract causes a significant increase in antioxidant activity. The addition of annatto extract in the goat's milk candy formulation influenced the level of preference for the color attribute but did not affect the aroma, taste, and texture attributes. The goat's milk soft candy with the addition of 30% annatto extract as a natural colorant and antioxidant produced the best physicochemical and sensory characteristics based on index effectivity value. This soft candy resulted in a water content of 7.46±0.74%, ash content of 0.57±0.07%, and antioxidant activity of 69.20±1.07%. The addition of annatto extract also does not affect the ash content or water content of the goat's milk soft candy produced.
Analisis Biaya Pendapatan Usaha Pengomposan Limbah Ternak Babi pada Kelompok Tani Bisimo Etaikena di Kampung Husoak Kabupaten Jayawijaya Tuhuteru, Sumiyati; Mahanani, Anti Uni; Yohanes Rumbiak, Rein Edward; Kusuma Dewi, Yohana Sutiknyawati; Tulak, Alber
Media Agribisnis Vol. 7 No. 2 (2023): November
Publisher : Program Studi Agribisnis, Fakultas Pertanian, Universitas Muhammadiyah Buton

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35326/agribisnis.v7i2.4367

Abstract

Saat ini, usaha pengomposan telah dilakukan oleh seorang petani dan telah lama diterapkan di kebun yang dimiliki serta menjualnya ke petani sekitarnya yang diketahui beragama Kristen. Hal ini mengingat kompos limbah kotoran ternak tidak seperti kompos ternak lainnya yang dapat diperjualbelikan secara bebas. Hal ini akibat dari tingkat kehalalan dari kompos yang masih belum ada. Usaha penjualan kompos limbah ternak babi dilakukan namun, dari segi ekonomi petani tersebut belum menganalisis untung rugi yang diperolehnya. Tujuan penelitian ini adalah menganalisis biaya dan pendapatan usaha pengomposan limbah ternak babi yang telah dijalankan oleh petani dalam kelompok tani Bisimo Etaikena. Penelitian ini dilaksanakan di Kampung Husoak, Kabupaten Jayawijaya. Hasil penelitian menunjukkan besaran biaya produksi petani yang telah mengolah kompos kotoran ternak babi adalah sebesar Rp. 525.418/bulan, dengan total penerimaan sebesar Rp. 7.000.000 dan pendapatan sebesar Rp. 6.474.582. Hal ini menunjukkan bahwa usaha pengomposan yang telah dijalankan meraup untuk besar dengan biaya produksi kecil. Namun, untuk meningkatkan perluasan pemasaran kompos dari limbah ternak babi masih hanya sebatas masyarakat atau petani yang beragama Kristen saja, yang artinya pemasarannya belum bisa meluas seperti kompos limbah ternak sapi dan lainnya.
Improvement of Bixin Carotenoid Stability through the Formation of M–bixin (M = Mg2+, Ca2+, Zn2+, and Se4+) Complex Compounds Based on Photodegradation Kinetic Studies Rahmalia, Winda; Shofiyani, Anis; Kusuma Dewi, Yohana Sutiknyawati; Indriani, Fani; Putri, Alintianni Yolla; Septiani, Septiani
Indonesian Journal of Chemistry Vol 24, No 4 (2024)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijc.92098

Abstract

Bixin is used in wide-ranging food applications but is susceptible to degradation by many factors, including light. This research aims to increase bixin photostability through metal complexation. Bixin was complexed with Mg2+, Ca2+, Zn2+, and Se4+. The synthesis process was carried out in deep eutectic solvent media. Metal-bixin complexes have been successfully synthesized, indicated by the change in retention factor and %III/II ratio values resulting from thin-layer chromatography and UV-vis spectrophotometer analysis, respectively. The Fourier transform infrared analysis showed the interaction between central metal ion with bixin ligand has occurred by hydroxyl and carbonyl groups of bixin, which was characterized by a decrease in the intensity of the absorption peak in wavenumber 3000–4000 cm−1 (for the –OH carboxylic group vibration) and the peak shift of metal-bixin complexes towards the larger compared to bixin in the range wavenumber 1600–1700 cm−1 (for C=O ester vibrations). First-order photodegradation kinetics studies showed that the metal-bixin complexes were more stable than pure bixin. Se-bixin was four times more stable than pure bixin. Complexation of bixin with metals was shown to be a potential method to increase the stability of bixin, especially against light exposure.
Diseminasi Budi Daya Ikan Baung dengan Keramba Jaring Apung dan Pakan Alami di Desa Kumba Kecamatan Jagoi Babang Kabupaten Bengkayang Yohana Sutiknyawati Kusuma Dewi; Oke Anandika Lestari; Widadi Padmarsari Soetignya; Thomas Candra Wasis Agung Sutignya; Brigita Ratna Harsanti
To Maega : Jurnal Pengabdian Masyarakat Vol 7, No 3 (2024): Oktober 2024
Publisher : Universitas Andi Djemma

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35914/tomaega.v7i3.2848

Abstract

Desa Kumba terletak di Kecamatan Jagoi Babang Kabupaten Bengkayang merupakan salah satu desa di Kalimantan Barat yang berbatasan dengan Sarawak, Malaysia. Desa ini berada di daerah aliran sungai dimana merupakan habitat dari ikan baung. Ikan baung sangat diminati tidak hanya pasar lokal tetapi juga pasar luar negeri. Hasil panen ikan sangat bergantung pada kondisi alam dan belum termanajemen dengan baik karena adanya keterbatasan pengetahuan dan keterampilan dari mitra yaitu Kelompok Nelayan Tepian Kumbayang. Diseminasi budi daya ikan baung dengan teknologi Keramba Jaring Apung yang dikelola dengan pakan alami dari cacing sutra merupakan solusi untuk permasalah yang telah dipaparkan. Pelaksanaan diseminasi ini melalui tahapan orientasi lapangan, perijinan, dan sosialisasi; pelatihan dan pendampingan; serta evaluasi dan monitoring. Kegiatan pengabdian ini berhasil meningkatkan pengetahuan 70% peserta tentang budi daya ikan baung dengan KJA dan pakan alami, 15 orang mengerti cara mengelola ikan baung dengan KJA, dan 16 orang mengerti cara membudidayakan cacing sutra untuk pakan ikan.
Diseminasi Teknologi Produksi Kopi Pinang dan Kopi Pinang Celup di Desa Pematang Tujuh Kabupaten Kubu Raya Kalimantan Barat Thomas Candra Wasis Agung Sutignya; Yohana Sutiknyawati Kusuma Dewi; Widadi Padmarsari Soetignya; Brigita Ratna Harsanti
To Maega : Jurnal Pengabdian Masyarakat Vol 7, No 2 (2024): Juni 2024
Publisher : Universitas Andi Djemma

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35914/tomaega.v7i2.2692

Abstract

Desa Pematang Tujuh Kecamatan Rasau Jaya Kabupaten Kubu Raya merupakan salah satu sentral produksi biji pinang, dimana biji pinang dapat dibuat menjadi kopi pinang celup. Beberapa kendala yang dihadapi dalam proses produksi kopi celup dari biji pinang yaitu sistem pengupasan secara manual, harga tidak standar, olahan pangan dikemas hanya dengan plastik tanpa label, produksi yang tidak kontinyu karena masa simpan rendah dan kurangnya promosi produk yang menyebabkan rendahnya daya saing. Faktor utama penyebab daya saing yang rendah karena terbatasnya keterampilan dan pengetahuan anggota Gapoktan (Gabungan Kelompok Tani) Nur Bakti dan anggota PKK (Pemberdayaan Kesejahteraan Keluarga) Desa Pematang Tujuh. Metode pelaksanaan melalui tahapan orientasi lapangan, perijinan dan sosialisasi; diseminasi teknologi produksi kopi pinang celup berlabel serta kemasan untuk dikomersialkan oleh mitra; serta evaluasi dan monitoring. Kegiatan pengabdian ini berhasil meningkatkan daya saing komoditi biji pinang melalui peningkatan keterampilan mitra hingga 71% peserta merasa aplikasi teknologi kopi pinang celup sangat mudah, 74% peserta sangat paham kegunaan materi tentang kemasan, dan 77% peserta mengaplikasikan pembuatan kopi pinang untuk konsumsi pribadi maupun untuk acara sosial.
Diseminasi Tepung Mocaf Di Sungai Raya Kubu Raya Yohana Sutiknyawati Kusuma Dewi; Dzul Fadly; Wisi Wilanda Syamsi; Brigita Ratna Harsanti
To Maega : Jurnal Pengabdian Masyarakat Vol 7, No 1 (2024): Februari 2024
Publisher : Universitas Andi Djemma

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35914/tomaega.v7i1.2051

Abstract

The community service entitled Dissemination of Mocaf Flour in Sungai Raya Kubu Raya was carried out with the target audience of BPP Sungai Raya workers and the members of the Haji Ali 1 farmer group in Kuala Dua village. The problems faced by the lack of knowledge and skills in post-harvest handling of cassava into mocaf and how to test the flour quality. The solution offered is the diffusion of technology for making mocaf flour as a choice in the production aspect, while for the management aspect the solution offered is a quality assurance system by training community representatives by conducting product quality tests as a result of assistance in the food design laboratory of the Faculty of Agriculture, Tanjungpura University. The target achieved from this activity was to increase knowledge to 60% about mocaf flour and there were at least 3 participants who came from extension workers or members of the Haji Ali 1 farmer group who were skilled at making mocaf and had knowledge of the quality of mocaf at least 60%. The benefit of this community service is to increase the competitiveness of Human Resources in the Kuala Dua village and BPP Sungai Raya Kubu Raya workers.
Marmalade’s formulation of Madu Susu Orange (Citrus reticulata) on multiple concentrations of sucrose [Formulasi marmalade jeruk madu susu (Citrus reticulata) pada berbagai konsentrasi sukrosa] Agustina, Mulya; Dewi, Yohana Sutiknyawati Kusuma; Lestari, Oke Anandika
Jurnal Teknologi & Industri Hasil Pertanian Vol 30, No 1 (2025): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v30i1.12-22

Abstract

Generally, the type of orange used in marmalade production is Sunkist oranges.  In this study, Madu Susu Oranges (Citrus reticulata), a local orange variety typically consumed fresh and rarely processed into products, were used as the raw material for making marmalade. Additionally, sucrose is a key ingredient that can influence the balance between pectin and water in marmalade, affecting its characteristics and making it a valuable topic for further research. The main objective of this research was to determine the best sucrose concentration in the Madu Susu Orange marmalade formulation based on its physicochemical and organoleptic characteristics. The research design used was a Randomized Block Design, one factor of the sucrose concentration level (75%, 80%, 85%, 90%, and 95%) in 5 repetitions. The data were analyzed using ANOVA and further tested with the HSD test at a 5% significance level. The determination of the best treatment was conducted using the effectiveness index method. The results showed that the best treatment was at a 95% sucrose concentration with a 0.77 treatment value (TTV). The physicochemical and sensory characteristics of the Madu Susu Orange marmalade at 95% sucrose concentration were: total acidity of 0.52%, pH 5.82, total soluble solids of 68.00%, moisture content of 20.87%, and color values L* 29.94, a* 9.87, b* 49.90. Sensory test results for the best treatment were color 3.80 (liked), texture 3.67 (liked), and taste 4.17 (very liked).
Co-Authors Abdul Haris Adi Suyatno Agusfiansyah, Syarif Agustina, Mulya Aklisa, Seskia Amalia Nur Alber Tulak Anggraeni, Wanda Putri Anis Shofiyani Anti Uni Mahanani Aprillia, Nelvy Regina Dwi Aschida, Feliks Chu Junloi Ayudianty, Laras Billhaq, Sabila Meirizqina Boangmanalu, Tania Roitona Brigita Ratna Harsanti Chairunnisa, Wafa Darmaniva, Marentina deviantika, deviantika Dewi, Theresia Oktavia Triprastika Dian Ulfa Dinda Chandra Anggrayni Doga, Konius Dwi Fatmawati, Dwi Dwi Raharjo Dzul Fadly Dzul Fadly Elia Radianto Emelda, Plaviana Fabiola, Vonny Fadly, Dzul Fani Indriani, Fani Farahiyati, Lana Florentina, Devi Viola Gian Melinda Saputri Govinda Anggita Fortin Hanafie, Hadriana Hanni Tuhuteru Hasbullah Hasbullah Hasbullah Heni Pujiastuti Himan, Rusina Ifwarisan Defri Janny Jovita Pakanan Joselina Tuhuteru Junloi, Feliks Chu Karuru, Perdy Komariyati Komariyati Komaryati, Komaryati Lengka, Mariana Lestari, Oke Anandika Lestari Lucky Hartanti Lucky Hartanti Lucky Hartanti Lucky Hartanti Lucky Hartanti, Lucky Maherawati, Maherawati Maherawati, Maherawati Maherawati, Maherawati Mahyuddin, Masriani Mardiana Putri Marina, Aristawipana Marito, Yohanes Maryanto - Mastira, Susi Mia Sari Muhammad Rizki Aimanulhaq Nabilah, Uray Ulfah Nada, Geri Neli Muflihah Nurhayati, Nurhayati Nurmainah Nurmainah Oke Anandika Lestari Oke Anandika Letari Oktavianti, Naya Elva Olivia Feny Panjaitan, Pritania Selena Plaviana Emelda Putra, Cahyo Purnama Putri, Alintianni Yolla Putri, Dea Malyana Rafika Suci Rahmah, Maulia Rahmidiyani Reni Septiana Rokhaenah, Siti Rumbiak, Rein Edward Yohanes Salsabhilla, Keisya Aura Saputri, Gian Melinda Sari, Sandytia Permata Sherlirianti Sherlirianti Sholahuddin Sholahuddin - Siahaya, Griennasty Clawdya Siti Fauziah Sri Wahyuni Suko Priyono Sumiyati Tuhuteru Surachman Surachman Suyatno, Adi Syafitri, Dhea Syamsi, Wisi Wilanda Syarifah Fatimah Humaira Syarifah Nabila Syarifah Zahrah Tabo, Opapur Tabuni, Endius Taneasy, Ian Th. Candra Wasis Agung Sutignya Thomas Candra Wasis Agung Tri Rahayuni Ubi Mekar Ulfa, Dian Urai Suci Yulies Vitri Indrawati Utami, Dwi Vonny Fabiola Wei, A Wenda, Benius Wenda, Endison Widadi Padmarsari Soetignya Winda Rahmalia Wisi Wilanda Wisi Wilanda Syamsi Yohanes Marito