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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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PENGARUH FORMULASI PEMANIS TERHADAP KARAKTERISASI FISIKOKIMIA DAN SENSORI PERMEN JELLY JAHE (Zingiber officinale) Aklisa, Seskia Amalia Nur; Lestari, Oke Anandika; Dewi, Yohana Sutiknyawati Kusuma
Jurnal Sains Pertanian Equator Vol. 14 No. 4
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspe.v14i4.91745

Abstract

Permen jelly termasuk permen lunak yang identik dengan penggunaan bahan baku berupa hidrokoloid, seperti gelatin, karagenan dan agar. Permen jelly umumnya memiliki rasa yang manis di lidah ketika dihisap dan dikunyah, sehingga terkadang dianggap kurang menyehatkan. Formulasi pemanis alami yaitu stevia dan madu diharapkan dapat mengurangi dampak negatif konsumsi gula. Penelitian ini bertujuan untuk mendapatkan formulasi pemanis sukrosa, stevia dan madu yang menghasilkan karakteristik fisikokimia dan sensoris terbaik. Rancangan penelitian yang digunakan adalah Rancangan Acak Kelompok (RAK) yang terdiri atas 1 faktor dengan 6 variasi perlakuan. Formulasi terbaik di dapatkan pada perlakuan Sukrosa 50%: Stevia 25%: Madu 25% Karakteristik kimia dan sensori permen jelly jahe dengan penambahan sukrosa, stevia dan madu pada pelakuan terbaik memiliki rata-rata yang menghasilkan kadar air 10,78%, gula reduksi 28, 90%, total padatan terlarut 37 °brix, warna L* 25,93 °brix, warna a* 3,70 °brix, warna b* 5,70 °brix. Kenampakan permen jelly jahe mengkilap, berwarna kuning-kecoklatan (orange), ada aroma jahe, memiliki rasa manis dan bertekstur lebih kenyal.
Sensory Characteristics of Brewing Liberica Coffee (Coffea liberica) at Various Variants and Concentrations of Sweeteners Salsabhilla, Keisya Aura; Dewi, Yohana Sutiknyawati Kusuma; Lestari, Oke Anandika
FoodTech: Jurnal Teknologi Pangan Vol 8, No 1 (2025): May
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v8i1.96416

Abstract

Coffee is a beverage derived from the extraction of coffee plant seeds that has become one of the most popular drinks in the world. There are 4 (four) main species of coffee including robusta, arabica, liberica, and exelsa. Liberica coffee has a taste that tends to be bitter, thick, and has a low acidity level, the bitter taste in coffee can be minimized by adding sweeteners, sweeteners are food additives added to food and beverages to cause sweetness. This study aims to determine the effect of sweetener variants and concentrations on the physicochemical and sensory properties of brewed Liberika coffee. This research design uses a Randomized Group Design (RAK) with 1 factor, namely sweetener formulation consisting of sucrose and xylitol with 7 levels of treatment. Each treatment was repeated 4 times so that 28 experimental units were obtained. The observation data obtained will be analyzed statistically using Analysis of Variance (ANOVA), if the treatment has a significant effect, then it will be followed by the Honest Real Difference test (BNJ) at the 5% level. Sensory analysis will be carried out using the hedonic test and the data obtained will be analyzed using the Kruskall Wallis method. Determination of the best treatment using the effectiveness index test. The best chemical and sensory characteristics of Liberika coffee brew were obtained with the addition of 20% xylitol, taste sensory value of 3.90, overall liking sensory value of 3.87, body sensory value 3.70 likes, color sensory value 3.73, and aroma sensory value 3.57.
Imitation watermelon sheet jam made from watermelon albedo with natural coloring from roselle petals (Hibiscus sabdariffa L) and sappan wood (Caesalpinia sappan L) Lestari, Oke Anandika; Dewi, Yohana Sutiknyawati Kusuma; Nabilah, Uray Ulfah; Hasbullah, Hasbullah; Ifwarisan Defri
Journal of Health and Nutrition Research Vol. 4 No. 2 (2025)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jhnresearch.v4i2.462

Abstract

The sheet jam was developed by reflecting on the practicality of sheet cheese. Sheet jam can be formed with the presence of hydrocolloids. Pectin is a hydrocolloid that is naturally contained in watermelon albedo. However, the use of watermelon albedo in making imitation watermelon sheet jam requires coloring and sweeteners. This study aims to obtain the physicochemical and sensory characteristics of imitation watermelon sheet jam using watermelon albedo with natural coloring and sweetener formulations. The treatments used were two types of natural dyes (roselle and sappanwood) and sweetener formulations (fructose, honey, sucrose). The psychochemical characteristics tested were water content, reducing sugar content, total acid, and color. Sensory characteristics were tested descriptively and hedonic quality. Data analysis has been carried out using OPLS-DA, followed by OPLS, and Pearson’s correlation (by SIMCA 14.1). The findings showed that the main physicochemical and sensory characteristics of imitation watermelon sheet jam were herbal aroma, fruit aroma, chewy texture, sweetness, reducing sugar, Hue (red/yellow), rollability, and overall preference. The characteristics that determine the level of preference for imitation watermelon sheet jam were rollability, sweetness, shiny appearance, and chewy taste. The sweet taste characteristic (r -0.92582) has a negative correlation with the level of preference. The presence of a doctoring agent (fructose or honey) prevents crystallization in sheet jam, which is positively correlated with preference. Coloring with Roselle and sappanwood can replace the use of watermelon flesh and can be further studied in relation to the functional characteristics that may be provided.
ANTIDIABETES ACTIVITY AND SENSORY OF TAPAK DARA LEAF TEA (Catharanthus roseus L.) IN VARIOUS TYPES OF SWEETENERS Saputri, Gian Melinda; Lestari, Oke Anandika; Dewi, Yohana Sutiknyawati Kusuma
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Jurnal Bioindustri: Volume 7 Nomor 2
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v7i2.2130

Abstract

Tapak Dara Leaf (Catharanthus roseus L.) is a traditional herbal plant known for its alkaloid and flavonoid content which are included in its phenolic compounds that offer various health benefits such as antidiabetic. Antidiabetic is related to its activity as an anti-α-amylase and antioxidant. Its application in medicine can be consumed in the form of tea drinks. The purpose of this study was to study the effect of various types of sweeteners on the activity as an antidiabetic and sensory of Tapak Dara Leaf (Catharanthus roseus L.) drinks. The design of this study used a Completely Randomized Design with one factor, namely 4 types of sucrose sweeteners, kelulut honey, commercial honey, and stevia and 1 unsweetened control, so that there were 5 treatments and 5 replications were carried out to obtain 25 experimental units. The parameters observed in this study included Physicochemical Tests and Organoleptic Tests. The results of the physicochemical test data were analyzed using analysis of variance. The analysis was continued if there was a significant effect with a further BNJ 5% test. Sensory test data were analyzed using Kruskal Wallis to determine the effect of treatment on the sensory characteristics tested. The results of this study indicate that the types of sweeteners used, namely sucrose, stingless bee honey, commercial honey, and stevia, have an effect on the antidiabetic activity and sensory of tapak dara leaf tea drinks. Tapak Dara Leaf Drink (Catharanthus roseus L.) with benefits as an antioxidant can be consumed by adding stingless bee honey as a sweetener, while as an anti-α-amylase with commercial honey as a sweetener.
FUNCTIONAL AND SENSORY CHARACTERISTICS OF SOURSOP TISANE (ANNONA MURICATA L) IN VARIOUS TYPES OF SWEETENERS Fabiola, Vonny; Lestari, Oke Anandika; Dewi, Yohana Sutiknyawati Kusuma
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Jurnal Bioindustri: Volume 7 Nomor 2
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v7i2.2131

Abstract

Functional drinks are drinks that not only provide benefits for the body, but can also be enjoyed well when consumed. One of the functional drinks that has a good reputation among the general public is tea. Tea is the most frequently consumed drink and is generally followed by the addition of sweeteners to enhance the flavor. Soursop leaf tea is known to have bioactive content that is beneficial for health. This study aims to determine the effect of several types of sweeteners added to the physicochemical and sensory characteristics of soursop leaf tea functional drinks. This study design used a Completely Randomized Design (CRD) with 1 factor, namely the type of sweetener with 1 level of treatment, namely 4 types of sweeteners (sucrose (F1), kelulut honey (F2), commercial honey (F3), and stevia (F4)) and 1 unsweetened control (F0) with 5 repetitions each so that there were 25 experimental units. The data obtained were analyzed using Analysis of Variance (ANOVA) and continued with the Honestly Significant Difference (HSD) test at the 5% level. Sensory data were conducted using descriptive scoring test and data were analyzed using Kruskal Wallis method. The average anti alpha amylase activity ranged from 45.41% to 62.25%. Antioxidant activity ranged from 52.86% to 64.04%. Total phenolics contained in the sample ranged from 146.33 mg GAE/g to 188.26 mg GAE/g. The pH of the sample ranged from 4.41 to 5.91. While the TPT of the sample ranged from 0.68°brix to 7.64°brix. The results also showed that the sensory attributes of the five types of samples had different characteristics. Soursop leaf tea drink using kelulut honey as a sweetener has the best functional characteristics (antioxidants and anti alpha amylase), but has a low overall acceptance rate.
STUDY OF SEROJA FUNCTIONAL DRINK (LEMONGRASS-ROSELLA-GINGER) ON THE ADDITION OF VARIOUS TYPES OF SWEETENERS Emelda, Plaviana; Lestari, Oke Anandika; Dewi, Yohana Sutiknyawati Kusuma
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Jurnal Bioindustri: Volume 7 Nomor 2
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v7i2.2132

Abstract

Minuman fungsional Seroja merupakan minuman herbal yang telah diformulasikan dengan rasio serai:rosella:jahe 1:2:1. Akan tetapi, untuk lebih dapat diminati diperlukan penambahan pemanis terutama yang berpotensi meningkatkan efek fungsionalnya. Penelitian ini dilakukan untuk mendapatkan pengaruh jenis pemanis terhadap karakteristik fisikokimia dan sensori minuman fungsional berbasis serai (Cymbopogon citratus), rosella (Hibiscus sabdariffa Linn.), dan jahe (Zingiber officinale Rosc.) atau Seroja. Penelitian ini menerapkan Rancangan Acak Lengkap (RAL) yang tersusun atas 5 taraf perlakuan. Perlakuan yang digunakan dalam penelitian ini adalah penambahan pemanis: sukrosa, madu kelulut, stevia dan madu komersial, serta kontrol tanpa pemanis dengan 5 replikasi. Parameter penelitian meliputi warna, pH, TPT, antioksidan, fenol dan anti α-amilase. Parameter sensori akan dilakukan dengan menggunakan uji deskriptif skoring (Skoring Test) dan data yang diperoleh dianalisis dengan metode Kruskall Wallis. Hasil penelitian menunjukkan bahwa penambahan berbagai jenis pemanis pada minuman fungsional Seroja mempengaruhi karakteristik fisikokimia (pH, TPT, warna L*, a*, b*, antioksidan, fenol, anti α-amilase) dan karakteristik sensori (warna, rasa, kesukaan keseluruhan), namun berpengaruh tidak nyata terhadap sensori tekstur dan aroma. Aplikasi penambahan jenis pemanis madu kelulut pada minuman fungsional Seroja memiliki efek fungsional terbaik, yaitu aktivitas antioksidan 81,16% dan aktivitas anti α-Amilase 29,70%.
KARAKTERISTIK SENSORI JIPANG BERAS MERAH-BIJI LABU DENGAN PEMANIS SUKROSA:MADU KELULUT:STEVIA Billhaq, Sabila Meirizqina; Lestari, Oke Anandika; Dewi, Yohana Sutiknyawati Kusuma
Jurnal Sains Pertanian Equator Vol. 15 No. 1
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspe.v15i1.90334

Abstract

Jipang merupakan makanan ringan berbentuk granula bar yang bahan dasarnya terbuat dari beras putih atau beras ketan dengan cita rasa manis dan renyah. Madu, sukrosa, stevia, biji labu, dan beras merah digunakan dalam pembuatan produk ini. Tujuan dari penelitian ini untuk mendapatkan nilai indeks glikemik dan beban glikemik jipang beras merah dengan biji labu kuning (sukrosa:madu kelulut:stevia) formulasi terbaik. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 6 taraf perlakuan perlakuan pemanis sukrosa:madu kelulut:stevia (28:0:0), (14:14:0), (14:11,5:0,04), (14:7:0,07), (14:3,5:0,12), dan (14:0:0,14) dengan 4 kali ulangan. Hasil penelitian menunjukkan jipang beras merah-biji labu kuning dengan formulasi pemanis madu kelulut meningkatkan rasa asam dan menurunkan rasa manis, sedangkan kebalikannya untuk adanya stevia.
Kajian Formulasi Jenis Pemanis Terhadap Karakteristik Fisikokimia dan Sensori Permen Jelly Air Serbat Syafitri, Dhea; Lestari, Oke Anandika; Dewi, Yohana Sutiknyawati kusuma
Gorontalo Agriculture Technology Journal Volume 8 Nomor 1 April 2025
Publisher : Universitas Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32662/gatj.v0i0.3844

Abstract

Serbat merupakan minuman tradisional menyerupai jamu dengan rasa yang manis dan agak pedas yang khas dari Suku Melayu di Kalimantan Barat. Dikalangan anak - anak air serbat kurang diminati, maka dari itu dibuat inovasi serbat menjadi permen jelly. Permen jelly adalah kembang gula bertekstur lunak, yang diproses dengan penambahan komponen hidrokoloid seperti agar, gum, pektin, pati, karagenan, gelatin dan lain-lain yang digunakan untuk modifikasi tekstur sehingga menghasilkan produk yang kenyal. Penelitian ini bertujuan untuk mengetahui perbedaan formulasi jenis pemanis  terhadap karakteristik fisikokimia dan sensori. Rancangan penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan satu faktor, yaitu formulasi jenis pemanis  sukrosa, madu kelulut, dan stevia. Formulasi terdiri dari 6 formulasi dengan 4 kali ulangan sehingga terdapat 24 unit percobaan. Adapun formulasi tersebut terdiri dari, f1 (100%:0%:0%) f2 (50%:37,5%:12,5%), f3 (50%:25%:25%), f4 (50%:12,5%:37,5%), f5 (50%:0%:50%), f6 (50:50:0). Perlakuan terbaik pada penelitian terdapat pada formulasi pemanis f2 yaitu 50%:37,5%:12,5% (Sukrosa : Madu : Stevia). Karakteristik fisikokimia permen jelly serbat dengan perlakuan terbaik memiliki kadar air sebesar 8,35%, gula reduksi 21,51%, flavonoid 1,81%, warna *L sebesar 19,80, warna *a sebesar 3,95, warna *b sebesar 4,78. Karakteristik sensori secara deskritif menunjukkan penampakan sangat mengkilap, warna sangat orange, ada aroma khas serbat, rasa manis, tekstur sangat kenyal, dan kesukaan secara keseluruhan adalah suka.
EVALUASI SENSORI KEFIR AIR KELAPA HIJAU DENGAN BERBAGAI KONSENTRASI GULA KELAPA Panjaitan, Pritania Selena; Raharjo, Dwi; Kusuma Dewi, Yohana Sutiknyawati
Jurnal Sains Pertanian Equator Vol. 15 No. 1
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspe.v15i1.96960

Abstract

This study aims to evaluate the sensory characteristics of green coconut water kefir with the addition of various concentrations of coconut sugar. The concentrations tested were 0%, 5%, 10%, 15%, and 20%. A total of 30 untrained panelists participated in the sensory evaluation, which was conducted descriptively based on four attributes: aroma, taste, color, and overall preference. The results showed that coconut sugar concentration significantly affected the sensory quality of the kefir. The 20% concentration produced the highest scores in aroma (4.17), taste (3.60), and color (4.80), indicating a stronger coconut sugar aroma, more pronounced sourness, and a darker brown appearance. However, the highest overall preference was observed at the 15% concentration, with a score of 4.20, suggesting that this level was most acceptable to the panelists. It can be concluded that while 20% coconut sugar enhances certain sensory attributes, the 15% concentration provides the best balance between flavor, appearance, and consumer acceptability. These findings can support further development of coconut water kefir as a functional fermented beverage with desirable sensory quality.
Gemayur Dengan Teknologi Pengolahan Permen Jeli: Gemayur: Teknologi Pengolahan Permen Jeli Lestari, Oke Anandika Lestari; Dewi, Yohana Sutiknyawati Kusuma; Wisi Wilanda
Jurnal Pengabdian kepada Masyarakat Nusantara Vol. 6 No. 3 (2025): Edisi Juli - September
Publisher : Lembaga Dongan Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Minat konsumsi sayur di Indonesia masih relatif rendah, terutama di kalangan anak-anak dan remaja. Penyebabnya adalah kurangnya pengetahuan tentang teknologi pengolahan. Salah satu sekolah di Pontianak, yaitu Paud TK dan SD Cerlang memiliki program "Menu Cerlang" sebagai upaya untuk meningkatkan minat terhadap sayur. Permasalahan yang dihadapi adalah perlunya variasi pengolahan sayur dan buah yang disukai anak, salah satunya adalah makanan manis seperti permen jeli. Oleh karena itu, kegiatan ini bertujuan untuk mengedukasi pengolahan sayur dan buah dengan teknologi pengolahan menjadi permen jeli dengan berbagai pemanis (gula pasir, gula pasir-fruktosa dan gula pasir-madu), serta mengukur tingkat kesukaannya. Metode yang dilakukan dalam tiga tahap: orientasi, pelaksanaan, serta monitoring dan evaluasi. Kegiatan orientasi menunjukkan bahwa jenis sawi hijau dan buah nanas memiliki persentase kesukaan yang rendah untuk dikonsumsi anak-anak. Oleh karena itu, pada pelaksanaan kegiatan diterapkan teknologi permen jeli dengan campuran bahan baku sawi hijau dan nanas. Hasil pelaksanaan menunjukkan adanya peningkatan pengetahuan hingga 85%. Selain itu, penggunaan pemanis gula pasir yang dicampur dengan fruktosa cair atau madu merupakan pilihan permen jeli yang lebih disukai dibandingkan dengan gula pasir saja. Permen jeli sawi-nanas disukai hingga sangat disukai oleh 96% peserta. Permen jeli dapat menjadi alternatif potensial untuk meningkatkan minat konsumsi buah dan sayur.
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 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