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All Journal Jurnal Teknologi Industri Pertanian Jurnal Pengolahan Hasil Perikanan Indonesia Agrointek Jurnal Online Mahasiswa (JOM) Bidang Pertanian Jurnal Teknologi Pertanian agriTECH JURNAL PENGABDIAN KEPADA MASYARAKAT Jurnal Litbang Industri Warta IHP (Warta Industri Hasil Pertanian) Jurnal Sains dan Teknologi Pangan Industria: Jurnal Teknologi dan Manajemen Agroindustri Emerging Science Journal Jurnal Pengabdian Pada Masyarakat MATAPPA: Jurnal Pengabdian Kepada Masyarakat Jurnal Teknologi & Industri Hasil Pertanian Jurnal Aplikasi Teknologi Pangan Jurnal Teknologi Pertanian AGRITEKNO, Jurnal Teknologi Pertanian TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Budimas : Jurnal Pengabdian Masyarakat Unri Conference Series: Community Engagement Sagu Jurnal Litbang Industri Journal of Applied Agricultural Science and Technology JURNAL AGROINDUSTRI HALAL Teknologi dan Industri Pertanian Indonesia

Dewi Fortuna Ayu

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Author-ID : 237307

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Medicine & Pharmacology Social Sciences Other

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Characterization of the oil from the abdomen part of smoked catfish (Pangasius hypophthalmus) processing by-product Dewi Fortuna Ayu; Andarini Diharmi; Akhyar Ali
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 1 (2019): Jurnal Pengolahan Hasil Perikanan
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Smoke catfish (Pangasius hypophthalmus) processing place produces waste in the form of fish entrails. Abdominal fat is the main component of fish entrails and is a source of fish oil. This study was aimed to determine the physicochemical characteristics and composition the catfish abdominal fat. The oil was extracted by rendering the abdominal fat at 70°C for 5 h followed up by purification through bentonite and active charcoal. Crude catfish oil was observed to be semi-solid in texture, yellow and fishy. The purification improved the characteristics of the fish oil. The purified fish oil was white and less fishy. Furthermore, the purification step reduced the free fatty acid content, the acid number and peroxide value up to 11; 4 and 3 fold, respectively. Palmitic, stearic and myristic acid dominated saturated fatty acid group, representing 26.22; 5.06 and 2.85% of the total fat, respectively. Meanwhile, oleic and linoleic represented 40.14 and 19.97 of the total fat, respectively and were the dominant fatty acid of the unsaturated fatty acid group.

Pemurnian Minyak Ikan Patin menggunakan Magnesol dalam Pembuatan Mayones: Purification of Catfish Oil With Addition of Magnesol Adsorbent in Mayonnaise Dewi Fortuna Ayu; Allecya Tri Elisabeth Sihombing; Andarini Diharmi
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 25 No 1 (2022): Jurnal Pengolahan Hasil Perikanan Indonesia 25(1)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v25i1.37998

Ikan patin (Pangasius hypophthalmus) adalah salah satu ikan air tawar dengan nilai ekonomi tinggi. Pengasapan ikan patin di Kecamatan XIII Koto Kampar menghasilkan lemak isi perut. Mayoritas minyak dari limbah ikan patin merupakan lemak perut. Tingginya rendemen minyak mendorong pemanfaatan sebagai produk pangan, seperti mayones. Penelitian ini bertujuan untuk meningkatkan kualitas dari minyak ikan patin dan uji sensori mayones. Minyak diekstraksi dari pemanasan lemak perut ikan patin di suhu 65°C selama 7 jam dengan pemurnian magnesium silikat (magnesol) konsentrasi (1, 2, 3, 4, dan 5%) dalam mengadsorpsi warna dan aroma dari minyak ikan patin. Hasil sidik ragam memperlihatkan bahwa konsentrasi magnesol 3% berpengaruh nyata dalam menurunkan karakteristik minyak antara lain viskositas, kadar ALB, bilangan peroksida, dan bilangan TBA dari 61,83 menjadi 37,00 cP; 0,70 menjadi 0,15%, 3,03 menjadi 1,94 meq.O2.kg-1, dan 9,58 menjadi 6,79 mg.mal.kg-1. Mayones dengan minyak murni konsentrasi magnesol 3% berwarna kuning cerah, tidak beraroma amis, bertekstur agak kental, dan berasa minyak ikan patin. Secara keseluruhan, mayones agak disukai oleh panelis berdasarkan penilaian hedonik.

Cellulose Microfiber Encapsulated Probiotic: Viability, Acid and Bile Tolerance during Storage at Different Temperature Usman Pato; Dewi Fortuna Ayu; Emma Riftyan; Fajar Restuhadi; Wasisso Tunggul Pawenang; Royyan Firdaus; Annisa Rahma; Irwandi Jaswir
Emerging Science Journal Vol 6, No 1 (2022): February
Publisher : Ital Publication

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.28991/ESJ-2022-06-01-08

This work aimed to analyze the physicochemical properties of cellulose from OPT used in the fabrication of CMF and evaluate the efficacy of the hydrogel CMF as an encapsulant for L. fermentum InaCC B1295 stored at room temperature and in the refrigerator. The Kjeldahl method was used to evaluate the protein content; the gravimetric method was used to determine OPT's ash, moisture, and fiber contents; the Soxhlet method was used to determine the fat content carbohydrates were computed using the difference method. The levels of holocellulose, lignin, and cellulose were also determined. Viability, acid and bile resistance of strain B1295 were evaluated at various temperatures for 35 days. The most abundant component of OPT fiber was cellulose, followed by hemicellulose and lignin. XRD examination revealed that OPT cellulose has a crystal index of 83.40%. FTIR analysis was used to detect the stretching vibrations of the –OH group on cellulose at 3419.03 cm-1. CMF hydrogel from OPT sustained L. fermentum InaCC B1295 survival for up to 28 days at room and refrigerated temperatures. At acidic conditions and in the presence of bile, the viability of L. fermentum InaCC B1295 was excellent, with a drop in cell population of less than 0.2 log CFU/g over 35 days at room and refrigerated temperatures. CMF obtained from OPT can be used as an encapsulant to maintain viability, acid resistance and bile of probiotics. There is still a need for research into the usage of CMF from OPT in combination with other encapsulants to extend the storage life of L. fermentum InaCC B1295. Doi: 10.28991/ESJ-2022-06-01-08 Full Text: PDF

Kinetika Fotodegradasi Klorofil, Tokoferol, dan Karotenoid dalam Minyak Sawit Merah Dewi Fortuna Ayu; Nuri Andarwulan; Purwiyatno Hariyadi; Eko Hari Purnomo
agriTECH Vol 36, No 2 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The objective of this research was to assess the photodegradation kinetics of chlorophyll, tocopherol, and carotenoid in red palm oil (RPO) during storage under flourescent light intensities of 5000, 10000, and 15000 lux. Photodegradation was followed by measuring the changes of chlorophyll, tocopherol, and carotene contents in RPO filled in transparent bottles stored in incubator box (31.60±0.69 oC) with controlled light intensity. As reference, pure RPO was filled in dark and transparent bottles then was stored at roomy temperature (31.46±1.04 °C) and lighting (476.25-484.89lux). The result showed that photodegradation of chlorophyll followed first order kinetics with two distinct photodegradation periods. First, rapid photodegradation period during the first 6 hours of storage with k values of 3.81x10-2, 4.45x10-2, 5.64x10-2 day-1, followed by a slower photodegradation period at prolonged storage more than 6 hours, with k values of 1.41x10-2, 3.01x10-2, 4.59x10-2 day-1 under light intensities of 5000, 10000, and 15000 lux, respectively. Photodegradation of tocopherol and carotene also followed first order kinetics. Photodegradation of tocopherol had the highest rate constant (k value of 9.10x10-2, 12.02x10-2, 17.33x10-2 day-1), meanwhile carotene had the lowest rate constant (k value of 0.80x10-2, 1.40x10-2, 1.98x10-2 day-1) under light intensities of 5000, 10000, and 15000 lux, respectively. The light intensity coefficient (zi) as dependence indicator of k on the changes of light intensity were measured. The zi values ofchlorophyll, tocopherol, and carotene were 20000, 33333, and 25000 lux, respectively; indicated that the degradation rate of chlorophyll was the most sensitive to the changes of light intensity. ABSTRAKPenelitian ini bertujuan untuk mengkaji laju fotodegradasi klorofil, tokoferol, dan karoten dalam minyak sawit merah (MSM) selama penyimpanan dalam kondisi terpapar cahaya fluoresen pada intensitas 5000, 10000, dan 15000 lux. Fotodegradasi dikaji dengan mengukur perubahan kadar klorofil, tokoferol, dan karoten MSM pada botol transparan yang disimpan dalam kotak inkubator (31,60±0,69 oC) dengan intensitas cahaya dipertahankan konstan. Sebagai pembanding, MSM murni dalam botol gelap dan transparan disimpan pada suhu (31,46±1,04 °C) dan pencahayaan normal laboratorium (476,25-484,89 lux). Hasil penelitian menunjukkan bahwa klorofil mengalami fotodegradasi mengikuti model reaksi ordo pertama dalam dua periode; yaitu periode fotodegradasi cepat selama penyimpanan 6 jam pertama dengan nilai konstanta laju (k) 3,81x10-2, 4,45x10-2, 5,64x10-2 hari-1, diikuti periode fotodegradasi lambat pada penyimpanan yang lebih lama dengan nilai k 1,41x10-2, 3,01x10-2, 4,59x10-2 hari-1 masing-masing pada intensitas cahaya 5000, 10000, dan 15000 lux. Fotodegradasi tokoferol dan karoten juga mengikuti model reaksi ordo pertama. Fotodegradasi tokoferol berlangsung dengan laju paling tinggi (nilai k 9,10x10-2, 12,02x10-2, 17,33x10-2 hari-1), sedangkan fotodegradasi karoten berlangsung dengan laju paling rendah (nilai k 0,80x10-2, 1,40x10-2, 1, 98x10-2 hari-1) masing-masing pada perlakuan intensitas cahaya 5000, 10000, dan 15000 lux. Konstanta intensitas cahaya (zi) sebagai indikator ketergantungan nilai k terhadap perubahan intensitas cahaya untuk klorofil, tokoferol, karoten berturut-turut adalah 20000, 33333, dan 25000 lux. Hal ini mengindikasikan bahwa laju degradasi klorofil paling sensitif terhadap perubahan intensitas cahaya.

Kombinasi Bubur Buah Nipah dan Nanas dengan Penambahan Gum Arab pada Mutu dan Karakteristik Sensori Fruit leather Dewi Fortuna Ayu; Vonny Setiaries Johan; Tari Zulfalina
agriTECH Vol 41, No 3 (2021)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Tujuan penelitian ini untuk memperoleh perlakuan terbaik dari kombinasi bubur buah nipah dengan nanas serta penambahan gum arab pada mutu dan karakteristik sensori fruit leather. Penelitian eksperimen dilaksanakan secara acak lengkap faktorial dengan 3 ulangan. Perlakuan faktor pertama adalah perbandingan bubur buah nipah dengan nanas antara lain B1 (75%:25%), B2 (50%:50%), dan B3 (25%:75%). Faktor kedua adalah konsentrasi gum arab antara lain G1 (1%), dan G2 (1.2%). Analisis sidik ragam dan uji Duncan’s New Multiple Range Test pada taraf 5% digunakan untuk menganalisis data secara statistik. Hasil analisis memperlihatkan perbandingan bubur buah nipah dengan nanas mempengaruhi secara nyata kadar air, abu, serat kasar, gula total, total padatan terlarut, pH, dan pengujian sensori terhadap warna, aroma, rasa, serta tekstur fruit leather. Konsentrasi penambahan gum arab mempengaruhi secara nyata kadar air, abu, serat, total padatan terlarut, pH, dan pengujian sensori terhadap aroma fruit leather. Interaksi kedua faktor mempengaruhi secara nyata pH dan kadar serat fruit leather. Perlakuan terbaik penelitian ini adalah B3G2 (25% bubur buah nipah:75% bubur buah nanas pada konsentrasi gum arab 1,2%) dengan kadar air 12,83%, abu 0,79%, serat kasar 2,05%, gula total 21,21%, total padatan terlarut 32,08 °brix, dan pH 4,51. Hasil pengujian deskriptif terhadap fruit leather menunjukkkan bahwa fruit leather berwarna kuning (4,23), beraroma buah nanas (3,93), rasa manis sedikit asam (3,43), tekstur agak keras (3,90), dan penilaian keseluruhan secara hedonik disukai panelis (4,06).

PENINGKATAN KAPASITAS PRODUKSI MELALUI REKONSTRUKSI DAN PEMBANGUNAN RUMAH ASAP IKAN PATIN DI UMKM PUTRA NIAGA KABUPATEN KAMPAR Dewi Fortuna Ayu; Andarini Diharmi; Evy Rossi; Syahrul Syahrul
JURNAL PENGABDIAN KEPADA MASYARAKAT Vol 25, No 3 (2019): JULI - SEPTEMBER
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jpkm.v25i3.14768

Usaha Mikro Kecil Menengah Putra Niaga di Desa Lubuk Agung Kabupaten Kampar Provinsi Riau dinilai layak dikembangkan sebagai penghasil produk unggulan daerah Riau karena memiliki karyawan tetap 8 orang dengan omzet Rp. 48.000.000,-/bulan, serta pemasaran yang mencapai Malaysia pada tahun 2015 dan 2016. Namun, akibat kapasitas rumah asap yang terbatas menyebabkan produksi ikan asap belum mampu memenuhi kebutuhan pasar ekspor maupun dalam negeri yang masih terbuka luas. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk meningkatkan kapasitas produksi melalui rekonstruksi dan pembangunan ulang rumah asap. Rumah asap lama berukuran 3x1.8 m terdiri dari 3 ruang asap dengan dinding dan atap seng direkonstruksi dan dibangun ulang menjadi 7x6 m dengan 5 ruang asap yang lebih modern. Penggunaan rumah asap baru menunjukkan terjadinya peningkatan kapasitas produksi dari 500 kg menjadi 800 kg ikan per produksi. Ikan asap yang dihasilkan menunjukkan rasa enak, bau, dan warna coklat khas ikan asap. Ikan asap ini memiliki kadar air dan lemak yang hampir sama masing-masing sebesar 32.92% dan 32.85, serta 4,35% dan 4.25%. Kadar air dan kadar lemak ini sudah memenuhi standar mutu ikan asap dengan pengasapan panas (SNI 2725:2013). Kata kunci: Ikan Patin, Rumah Asap, Rekonstruksi, UMKM. Abstract Small Micro Enterprises Scale Putra Niaga in Lubuk Agung Village Kampar District Riau Province is considered well-developed as a producer of Riau superior local products because it has permanent employees of 8 persons with a turnover of Rp. 48.000.000,-/month, as well as marketing that reached Malaysia in 2015 and 2016. However, due to limited capacity of smoke house, the production has not been able to meet the needs of export and domestic market which is still widely open. This community service aims to increase the production capacity through reconstruction and rebuilding of the smoke house. The old smoke house size of 3x 1.8 m consists of 3 smoke rooms with wall and constructed zinc roof and rebuilt into 7x6 m with 5 modern smoke rooms. The use of new smoke house showed an increase in production capacity from 500 to 800 kg of fish per production. The resulting smoked fish showed taste, smell, and brown color typical of smoked fish. These smoked fish has almost equal water and fat content, such as 32.92% and 32.85%, as well as 4.35% and 4.25%, respectively. These moisture and fat content has been meeting the quality standards of smoked fish with heat smoking (SNI 2725:2013). Keywords: Patin fish, Smoke House, Reconstruction, SMES.

Aktivitas Antioksidan dan Mutu Sabun Transparan Ekstrak Umbi Bit (Beta vulgaris L.) Candra Efendi Hasibuan; Dewi Fortuna Ayu; Yelmira Zalfiatri
Warta Industri Hasil Pertanian Vol 38, No 1 (2021)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/wartaihp.v38i1.6550

Umbi bit (Beta vulgaris L.) terbukti memiliki aktivitas antioksidan sehingga dapat digunakan dalam sediaan yang diaplikasikan pada kulit untuk menangkal radikal bebas. Pemanfaatan ekstrak umbi bit diharapkan menghasilkan sabun transparan guna memberi pelindungan kulit dari radikal bebas. Penelitian ini mengkaji pengaruh penambahan ekstrak umbi bit terhadap aktivitas antioksidan dan kualitas sabun padat transparan. Perlakuan yang diberikan adalah variasi penambahan ekstrak umbi bit, antara lain UP1 (0 ml), UP2 (2,5 ml), UP3 (5 ml), UP4 (7,5 ml), dan UP5 (10 ml) dalam formulasi sabun transparan. Penambahan ekstrak umbi bit secara signifikan mempengaruhi aktivitas antioksidan, kadar air, asam lemak bebas, tingkat keasaman (pH), stabilitas busa, serta karakteristik sensori sabun transparan. Perlakuan UP5 merupakan perlakuan terbaik dengan aktivitas antioksidan 95,58 ppm, kadar air 16,00%, asam lemak bebas 0,43%, pH 9,87, stabilitas busa 79,74%, dan uji eritema 0,05 (hampir tidak nampak). Penilaian secara deskriptif terhadap sabun transparan menunjukan bahwa sabun berwarna cokelat, agak beraroma umbi bit, dan tekstur agak lembut.

Karakteristik Sensori dan Fisiko-Kimia Es Krim Kefir dan Ubi Jalar Ungu Agung Kurniawan; Dewi Fortuna Ayu; Evy Rossi
Warta Industri Hasil Pertanian Vol 38, No 1 (2021)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/wartaihp.v38i1.6365

Es krim kefir memiliki karakteristik sensori kurang menarik sehingga perlu ditambahkan bahan pangan alami kaya antioksidan, salah satunya ubi jalar ungu. Penelitian ini bertujuan mempelajari karakteristik sensori dan fisiko-kimia es krim kefir dan ubi jalar ungu. Penelitian dilakukan secara eksperimen menggunakan rancangan acak lengkap 4 perlakuan dan 4 ulangan. Perlakuan adalah perbandingan kefir dan ubi jalar ungu antara lain 50: 50, 60: 40, 70: 30, dan 80: 20 dalam adonan es krim. Data secara statistik dianalisis menggunakan Anova dan DNMRT pada taraf 5%. Hasil menunjukkan perbandingan kefir dan ubi jalar ungu mempengaruhi es krim pada uji organoleptik warna, rasa, tekstur, dan penilaian keseluruhan, total padatan, kadar lemak, protein, dan serat kasar, aktivitas antioksidan, waktu leleh, serta overrun. Perlakuan terbaik adalah perbandingan kefir dan ubi jalar ungu sebesar 50: 50 dengan penilaian organoleptik secara deskriptif berwarna ungu tua, rasa manis, tekstur lembut, dan secara hedonik keseluruhan es krim disukai oleh panelis. Es krim kefir dan ubi jalar ungu memiliki total padatan 40,60%, kadar lemak 4,38%, kadar protein 2,28%, kadar serat kasar 0,73%, IC50 152,93 ppm, waktu leleh 15,42 menit, dan overrun 23,78%.

PEMANFAATAN TEPUNG AMPAS TAHU PADA PEMBUATAN KUKIS MENGANDUNG MINYAK SAWIT MERAH Apriadi Kaahoao; Netti Herawati; Dewi Fortuna Ayu
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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This study aimed to get the best formulation of substitution of wheat flour with okaraflour in making of cookies containing red palm oil, judging from the content of nutrients and organoleptic tests based on SNI 01-2973-1992. The research was conducted with an experimental method using a completely randomized design with four treatments and four replications. The treatment in this study were ratio of wheat flour and okara flour 100%:0%, 75%:25%, 50%:50%, and 25%:75%. Data were statistically analyzed by using Analysis of Variance and followed by Duncan's New Multiple Range Test at level5%.Results of the analysis showed that ratio of wheat flourand okara flour significantlyaffected on moisture, ash, protein,and crude fiber content as well as descriptive and hedonic sensory test of the cookies. Based on this research, the best treatment wasratio of wheat flourand okara flour 75%:25% which hadmoisture 2.37%, ash 1.62%, protein 6.21%,and crude fiber content 3.80%.Characteristics cookies of best treatment based on descriptive test was golden yellow color, rather beany flavor, rathertofu tasteless, and crunchy texture. Keywords: Cookies, okara flour, wheat flour, red palm oil.

KOMBINASI KULIT BUAH JERUK PURUT DAN SELEDRI PADA PEMBUATAN TEH HERBAL Jumardi Jumardi; Faizah Hamzah; Dewi Fortuna Ayu
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5, No 1 (2018): Wisuda April Tahun 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The purpose of this research was to obtain a best combination of herbal tea from the skin of kaffir lime and celery to produce a good quality of herbal tea which preferred by the panelists. This research used a Completely Randomized Design with five treatments and three replications. The treatments used were combination of kaffir lime skin and celery 3:1, 2:1, 1:1, 1:2, and 1:3 in making herbal tea. Data were statistically analyzed with analysis of variance and Duncan’s New Multiple Range Test at 5% level. The results showed that kaffir lime skin and celery significantly effected water content, ash content, IC50, descriptive and hedonic tests on sensory assessment. Treatment chosen from the results was the treatment of kaffir lime skin and celery 1:3. This treatment had water content 7.56%, ash content 4.18%, and IC50 138.55 µg/mL. The results of the treatment chosen on descriptive test of tea were kaffir lime skin and celery flavour, rather brown colour, and rather astringent taste. The result of hedonic test showed that flavour and colour of tea were little bit preferred by panelists, taste was preferred, and assessment overall was little bit preferred by panelists. Keywords : kaffir lime skin, celery, antioxidants.

Co-Authors A.A. Ketut Agung Cahyawan W ABDUL RAUF Adeline Palma Sari Aditya Aditya ADITYA ADITYA Agung Kurniawan Agustina, Hylda Putri Ahkyar Ali Ahmad Ibrahim Roni Surya Hasibuan Akhyar Ali Akhyar Ali Akhyar Ali AKHYAR ALI Akhyar Ali2 Allecya Tri Elisabeth Sihombing Andarini Diharmi Angga Pramana Angga Pramana, Angga Angga Zunifer Tumanggor ANISA MUSTIKA Annisa Rahma Anwar, Mustadi Apriadi Kaahoao Apriani, Imelda Nur ARIF BUDIANTO Arya Dika Ashadi, Yahya Riski Atika Zarefar Ayu Diana Azhari, Rizki Azmi Wirzan Bambang Sisto Nadi Bangga Andreas Putra Berutu Candra Efendi Hasibuan Dewi Wulandari Dewi, Yossie Kharisma Diajeng Sriyana Saraswati Diana Sari Sormin Dila Yudasri Edo Saputra Eko Hari Purnomo Erika Meiliana Sari Erpiani Siregar Faizah Hamzah Faizah Hamzah Fajar Restuhadi Farida Hanum Hamzah Firmansyah, M. Hafiddin Geri, Jefrianta Demu Gussamwang, Muhammad GUSTIAWAN, SANDY Hamzah, Farida Hanum Harahap, Hamdan Fauzi Harvey, Edwardo Hary Love Frendra Ramadhan Hasnah, Nur Imelda Yunita Imelda Yunita Irwandi Jaswir Jefrianta Demu Geri Johan, Vonny S Juangga Joseph A. Marpaung JURAINI JURAINI Khairani Syafitri KOHAR, TOHA ABDUL Liana Liana Liana Sari Lutfi Habibah M Fazil Manogar, Borsak Marpaung, Juangga Joseph A. MUSTIKA, ANISA Nadi1, Bambang Sisto Nadya Nofaren Netti Herawati NETTI HERAWATI Netti Herawati Nopiani, Yanti Noviar Harun Noviar Harun Nugroho, Wahyu Satrio Nur Hasnah AR Nuratika, Nuratika Nuri Andarwulan Nurmadhona Nurmadhona Ok Ricky Jumatul Qadri Pakpahan, Hendra Swandi Pika Yulia Putri Praja Prayogo Prawira, Hardy Purwiyatno Hariyadi Putri, Cahya Dwi Putri, Pika Yulia Putri, Pika Yulia Rahmadini Payla Juarsa Rahmayuni Rahmayuni Rahmayuni Rahmayuni Rahmayuni Rahmayuni, Rahmayuni Raiyan Renadi Raswen Efendi Raswen Efendy Renadi, Raiyan Rico Andyka Harahap Riftyan, Emma Rizki Azhari Rossi, Evy Rosy Hutami Royyan Firdaus Rudi Muslim S Siswanto S.Pd. M Kes I Ketut Sudiana . SANDY GUSTIAWAN Sapika, Nadia Septian, Lutfi Dila Dwi Shanti Fitriani Siswanto Siti Nurhajijah SITI SANTUN MULIA Sitohang, Jeplin Sitompul, Fitra Fatthoni Situmorang, Budi Lambok Sri Dewi Lestari, Sri Dewi Steward, Deddy Susanti, Dewi Susi Syafitri Haryani Syafitri, Khairani Syafitri, Khairani Syahrul Syahrul Syahrul Syahrul Syahrul Syahrul Tari Zulfalina Tiara Septiani Lumban Gaol TOHA ABDUL KOHAR Ultri, Ultri USMAN PATO Va, Hanny Sc Ventina Simanjuntak Vonny Setiaries Johan Wardana, Nico Wasisso Tunggul Pawenang Widuri, Thrisna Arsy Winda Kusuma Dewi Wirzan, Azmi Wirzan, Azmi Wulandari, Friska Fris Wulandari, Friska Fris Yelmira Zalfiatri Yusmarini Yusmarini Yusni Maulida Yusri, Jum’atri

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