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All Journal Jurnal Teknologi Industri Pertanian Jurnal Pengolahan Hasil Perikanan Indonesia Journal of Food and Pharmaceutical Science 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 Abdimas Talenta : Jurnal Pengabdian Kepada 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 Jurnal Teknologi Hasil Pertanian Budimas : Jurnal Pengabdian Masyarakat Unri Conference Series: Community Engagement Sagu Jurnal Litbang Industri Journal of Applied Agricultural Science and Technology Teknologi dan Industri Pertanian Indonesia Jurnal Ilmiah Pangan Halal Journal of Food and Pharmaceutical Sciences AGRONES: JOURNAL OF AGRICULTURE, AGRIBUSINESS WELFARE, TECHNOLOGI, HUMANITY, ENVIRONMENT, SOCIAL AND ECONOMY Jurnal Agroindustri Halal
Dewi Fortuna Ayu
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Effect of Light Intensity on the Photo-Oxidation Stability of Silver Catfish Oil (Pangasius hypophthalmus) Dewi Fortuna Ayu; Andarini Diharmi; Praja Prayogo
Jurnal Aplikasi Teknologi Pangan Vol 10, No 4 (2021): November 2021
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jatp.7718

Abstract

Tujuan penelitian ini untuk mengkaji pengaruh intensitas cahaya terhadap stabilitas foto-oksidasi minyak ikan patin.  Minyak ikan patin murni sebanyak 30 ml disimpan dalam botol transparan bertutup selama 14 hari pada kondisi cahaya yang berbeda dan dilakukan penarikan setiap 2 hari.  Perlakuan adalah MIP1 (dibungkus alufo), MIP2 (tanpa dibungkus,), MIP3 (5.000 lux), MIP4 (10.000 lux), dan MIP5 (15.000 lux).  Perlakuan MP1 dan MP2 dilakukan dalam ruangan terbuka, sedangkan perlakuan MP3, MP4, dan MP5 dilakukan menggunakan kotak cahaya yang dapat dikontrol intensitas cahaya dan suhu.  Mutu minyak yang dievaluasi selama penyimpanan adalah bilangan peroksida, bilangan TBA, waktu induksi, dan penilaian sensori terhadap aroma.  Hasil penelitian menunjukkan bahwa paparan cahaya mempercepat kenaikan bilangan TBA, tetapi menurunkan waktu induksi dan penilaian sensori secara deksriptif dan hedonik terhadap aroma minyak.  Minyak yang disimpan dalam paparan intensitas cahaya 15.000 lux memperlihatkan peningkatan bilangan TBA tertinggi dengan nilai k 0,240 mg malonadehid/kg (r2=0,86) dan waktu induksi terendah selama 0,81 jam.  Aroma tengik terkuat dan tingkat kesukaan terendah terdapat pada minyak setelah disimpan selama 14 hari pada paparan intensitas cahaya 15.000 lux dengan skor 2,2 (tengik) dan 1,41 (sangat tidak suka).  Di sisi lain, bilangan peroksida kurang sensitif mengindikasikan stabilitas foto-oksidasi minyak ikan patin, dimana peningkatan bilangan peroksida tertinggi ditunjukkan pada paparan intensitas cahaya 10.000 lux dengan nilai k 0,192 meq O2/kg (r2=0,96).  The purpose of this research was to study the effect of light intensity on photo-oxidation stability of silver catfish oil.  A pure of 30 ml catfish oil was stored in sealed transparent bottles for 14 days under different light conditions and withdrawal every 2 days.  The treatments were MIP1 (wrapped with alufo), MIP2 (without wrapped), MIP3 (5,000 lux), MIP4 (10,000 lux), and MIP5 (15,000 lux).  The MP1 and MP2 treatments were conducted in an open space, while MP3, MP4, and MP5 treatments were carried out using a lightbox that can be controlled for light intensity and temperature.  The oil quality evaluated during storage was PV, TBA value, induction time, and sensory assessment of aroma.  The results showed that light exposure accelerated an increase of TBA value, but decreased induction time and sensory descriptively and hedonically for the aroma of the oil.  The oil which stored in light exposure of 15,000 lux showed the highest rate increase of TBA values with k value of, 0.240 mg malonaldehyde/kg (r2=0.86) and the lowest induction time of 0.81 hours.  The strongest rancid aroma and the lowest hedonic score were found in the oil which stored in the light exposure of 15,000 lux with a score of 2.2 (rancid) and 1.41 (strongly disliked).  On the other hand, PV was not sensitive to indicate the photo-oxidation stability of the oil, where the highest increase of the PV was shown in the light exposure of 10,000 lux with k value of 0.192 meq O2/kg (r2=0.96)
Pembangunan Fasilitas Pengolahan Ikan dan Pelatihan Good Manufacturing Practices di Industri Pengolahan Ikan Patin Asap Dewi Fortuna Ayu; Andarini Diharmi; Evy Rossi; Syahrul Syahrul
Jurnal Pengabdian Pada Masyarakat Vol 6 No 4 (2021)
Publisher : Universitas Mathla'ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30653/002.202164.844

Abstract

CONSTRUCTION OF FISH PROCESSING FACILITIES AND TRAINING OF GOOD MANUFACTURING PRACTICES IN THE SMOKED CATFISH PROCESSING INDUSTRY. This activity aims to increase the production capacity and skills of the workers, which impact the improving quality of smoked catfish products. The activities carried out include the reconstruction of fish processing facilities and training of Good Manufacturing Practices. Results showed that the fish processing facilities that were cleaner, more complete, and ergonomic had reduced weeding time from 8 hours/day to 7 hours/day with the same number of workers. The activities increased production capacity from 800-900 kg to 1-1.2 tons/production (30%). Training activities of Good Manufacturing Practices were also able to increase workers' skills in processing food to SNI 2725: 2013. The training activity was attended by 15 participants, mainly of the workers who implemented health protocols to prevent the transmission of the Covid-19 pandemic. In this activity, the workers were also given some smoked catfish processing equipment and instrumentation.
Pengaplikasian teknologi simbiosis mutualisme mikroalga Chlorella sp. dan agrobost pada limbah cair sagu dengan scale up experiment Yelmira Zalfiatri; Fajar Restuhadi; Yossie Kharisma Dewi; Angga Pramana; Dewi Fortuna Ayu; Ahmad Ibrahim Roni Surya Hasibuan
Jurnal Litbang Industri Vol 12, No 1 (2022)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1034.401 KB) | DOI: 10.24960/jli.v12i1.7426.21-26

Abstract

Pengolahan air limbah secara biologis dilakukan dengan memanfaatkan simbiosis mutualisme antara mikroorganisme atau bakteri dekomposer dengan mikroalga. Penelitian ini bertujuan memperoleh perlakuan yang terbaik dari interaksi mikroalga Chlorella sp dengan bakeri dekomposer Agrobost pada peningkatan skala penelitian. Metode yang digunakan dalam penelitian berupa rancangan acak lengkap (RAL) dengan 5 perlakuan dan 3 ulangan. Penelitian ini menggunakan mikroalga 800 ml/L limbah cair sagu dengan 5 perlakuan Agrobost (0%, 2%, 4%, 6%, dan 8% v/v). Data yang diperoleh dianalisis secara statistik menggunakan ANOVA dan DNMRT pada tingkat 5%. Sidik ragam menunjukkan konsentrasi Agrobost memberikan pengaruh nyata pada COD, BOD, DO dan pH. Perlakuan yang dipilih dari hasil penelitian ini adalah perlakuan P4 yaitu penambahan Agrobost 8%, menunjukkan tingkat reduksi tertinggi yang memiliki nilai COD 203,3 mg/L, BOD 122,3 mg/L, DO 5,89 mg/L dan pH 9,03.
Pengaplikasian teknologi simbiosis mutualisme mikroalga Chlorella sp. dan agrobost pada limbah cair sagu dengan scale up experiment Yelmira Zalfiatri; Fajar Restuhadi; Yossie Kharisma Dewi; Angga Pramana; Dewi Fortuna Ayu; Ahmad Ibrahim Roni Surya Hasibuan
Jurnal Litbang Industri Vol 12, No 1 (2022)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24960/jli.v12i1.7426.21-26

Abstract

Pengolahan air limbah secara biologis dilakukan dengan memanfaatkan simbiosis mutualisme antara mikroorganisme atau bakteri dekomposer dengan mikroalga. Penelitian ini bertujuan memperoleh perlakuan yang terbaik dari interaksi mikroalga Chlorella sp dengan bakeri dekomposer Agrobost pada peningkatan skala penelitian. Metode yang digunakan dalam penelitian berupa rancangan acak lengkap (RAL) dengan 5 perlakuan dan 3 ulangan. Penelitian ini menggunakan mikroalga 800 ml/L limbah cair sagu dengan 5 perlakuan Agrobost (0%, 2%, 4%, 6%, dan 8% v/v). Data yang diperoleh dianalisis secara statistik menggunakan ANOVA dan DNMRT pada tingkat 5%. Sidik ragam menunjukkan konsentrasi Agrobost memberikan pengaruh nyata pada COD, BOD, DO dan pH. Perlakuan yang dipilih dari hasil penelitian ini adalah perlakuan P4 yaitu penambahan Agrobost 8%, menunjukkan tingkat reduksi tertinggi yang memiliki nilai COD 203,3 mg/L, BOD 122,3 mg/L, DO 5,89 mg/L dan pH 9,03.
Peningkatan Jaringan Pemasaran Produk Lokal Ikan Salai Patin melalui Program Pengembangan Produk Unggulan Daerah Dewi Fortuna Ayu; Andarini Diharmi; Evy Rossi; Syahrul Syahrul
MATAPPA: Jurnal Pengabdian Kepada Masyarakat Volume 5 Nomor 4 Tahun 2022
Publisher : STKIP Andi Matappa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31100/matappa.v5i1.1533

Abstract

The activities of regional superior product development program (RSPDP) in 3rd year at small and medium-sized micro enterprises (SMME) Putra Niaga aim to increase the capacity and marketing network of salai patin fish as local products from Lubuk Agung Village of Kampar Regency, Riau Province.  The steps taken are to design and diversify packaging, expand the marketing network through online media, and construct packaging houses/ showrooms of salai fish products. The results of the activities showed that the activities carried out had an impact on the wider reach of marketing, the variety of types of products produced, increased production capacity, the number of workers, and increased sales turnover.  In general, during the Covid 19 pandemic, Putra Niaga SMME was able to sustain the welfare of the community in Lubuk Agung Village by providing jobs and absorbing raw materials for fresh catfish from Kampar Regency.
Purification of Rubber Seed Oil Using Zeolite Adsorption Method and Noni Extract Addition Dewi Fortuna Ayu; Yelmira Zalfiatri; Raiyan Renadi
Journal of Applied Agricultural Science and Technology Vol. 6 No. 1 (2022): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (307.15 KB) | DOI: 10.55043/jaast.v6i1.25

Abstract

Rubber seed oil is not currently used optimally, due to the high content of cyanide and free fatty acid. Cyanide and free fatty acid can be decrease using zeolite adsorption process and addition of noni extract. This research aims to study the effect of noni extract for cyanide and free fatty acid of rubber seed oil. Rubber seed oil was purified using the zeolite adsorption method with the addition of 10% by weight of rubber seed oil. Research method used completely randomized design which consists of 4 treatments and each treatment was repeated 4 times. The treatments of noni extract addition were 40%, 45%, 50%, and 55% of total weight of rubber seed oil. Data were statistically analyzed by using analysis of variance and continued with duncan new multiple range test at 5% level. Based on this research, the best treatment was 55% noni extract addition which had average content of cyanide 0,500 ppm, specific gravity 0,862 g/ml, and acid number 4,325 mg KOH/g.
Aktivitas antibakteri sabun transparan dengan penambahan ekstrak kulit nanas [Antibacterial activity of transparent soap with addition of pineapple peel extract] Dewi Fortuna Ayu; Adeline Palma Sari; Yelmira Zalfiatri
Jurnal Teknologi & Industri Hasil Pertanian Vol 27, No 2 (2022): 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.v27i2.118-130

Abstract

The ability of pineapple peel extract to inhibit Staphylococcus aureus thus it can be applied to a transparent soap.  The effect of pineapple peel extract addition in the inhibitory effect on the growth of Staphylococcus aureus bacteria and quality of transparent soap was studied.  The study used a complete randomized design with five treatments and three replications.  The data was statistically analyzed using ANOVA and continued with DNMRT at the level of 5%.  The treatments were different concentrations of pineapple peel extract addition: 0%, 1,5%, 2%, 2,5%, and 3% in the transparent soap.  The result showed that the variations of pineapple peel extract addition in the making of the transparent soap significantly affected antibacterial activity, water content, amount of fatty acids, free alkali, pH, foam stability, and sensory test.  The selected treatment from this study was 3% addition of pineapple peel extract.  Transparent soap from this treatment had 11.47% water content, 35.35% total fatty acid, 0.22% free alkali, 10.07 degree of acidity, 73.30% foam stability, and 26.36 mm antibacterial activity against S. aureus.  The descriptive test showed that the transparent soap had hard texture, dark brown color, pineapple flavor, and rather transparent.
KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK KOMBINASI SUSU KEDELAI DAN EKSTRAK KULIT BUAH NAGA MERAH (Hylocereus polyrhizus) DALAM PEMBUATAN ES KRIM Ventina Simanjuntak; Dewi Fortuna Ayu; Evy Rossi
JURNAL TEKNOLOGI PERTANIAN Vol. 11 No. 2 (2022)
Publisher : Prodi Teknologi Pangan Fakultas Pertanian Universitas Islam Indragiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32520/jtp.v11i2.2010

Abstract

Es krim adalah salah satu jenis makanan beku yang sangat digemari oleh berbagai jenis kalangan masyarakat. Es krim umumnya dibuat dari bahan dasar susu sapi, namun dewasa ini penggunaan susu sapi sebagai bahan dasar es krim dapat digantikan menjadi susu kedelai. Tujuan penelitian adalah untuk memperoleh kombinasi es krim terbaik dengan menggunakan susu kedelai dan ekstrak kulit buah naga merah. Penelitian ini dilaksanakan secara eksperimen dengan menggunakan Rancangan Acak Lengkap (RAL) dengan lima perlakuan dan tiga kali ulangan. Perlakuan dalam penelitian ini adalah kombinasi susu kedelai: ekstrak kulit buah naga merah, antara lain KN1 (100:0), KN2 (90:10), KN3 (80:20), KN4 (70:30), dan KN5 (60:40). Data yang diperoleh dianalisis secara statistik dengan menggunakan Analysis of Variance (ANOVA) dan uji lanjut Duncan’s Multiple Range Test (DMRT) pada taraf 5%. Penelitian ini menunjukkan bahwa kombinasi susu kedelai dan ekstrak kulit buah naga merah berpengaruh nyata terhadap total padatan, overrun, titik leleh, kadar lemak, kadar protein, aktivitas antioksidan, penilaian uji sensori terhadap warna, aroma, tekstur dan rasa. Perlakuan terpilih yaitu es krim perlakuan KN5 dengan nilai total padatan 36,49%, overrun 46,67%, waktu leleh 26,12 menit, kadar lemak 5,41%, kadar protein 2,19%, dan aktivitas antioksidan 99,11 ppm. Hasil uji deskriptif menunjukkan bahwa es krim memiliki warna sangat merah, berasa kulit buah naga, beraroma kulit buah naga dan bertekstur agak lembut, serta panelis menyatakan suka untuk penilaian keseluruhan es krim.
Karakteristik fisiko-kimia dan sensori mayones dari minyak sawit merah dengan penambahan ekstrak jahe var. Rubrum [Characteristic physicochemical and sensory red palm oil mayonnaise addition extract ginger var. Rubrum] Farida Hanum Hamzah; Dewi Fortuna Ayu; Evy Rossi; Yossie Kharisma Dewi; Arya Dika
Jurnal Teknologi & Industri Hasil Pertanian Vol 28, No 1 (2023): 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.v28i1.18-29

Abstract

Mayonnaise is an oil in water (O/W) emulsion despite containing 70–80% fat and egg yolk.  The addition of extract ginger var. Rubrum serves as an ingredient that is able to cover the characteristic of mayonnaise of red palm oil taste and aroma and also contains high antioxidants.  The aim was to find the best mayonnaise of red palm oil with extract ginger var. Rubrum addition according to the SNI.  The experimental was arranged in a completely randomized design (CRD) with 3 treatments and replicated 3 times then continued tested using DNMRT at a 5% level.  The treatment was five-level extract ginger var. Rubrum addition: 0.5%, 1%, 1.5%, 2%, and 2.5%.  Parameters observed were moisture content, antioxidant activity, color with a colorimeter, and sensory evaluation on mayonnaise.  The result showed that the addition of extract ginger var. Rubrum significantly affected color, descriptive sensory assessments such as aroma, taste, and viscosity, hedonic assessments such as aroma and taste.  Whereas moisture content, color sensory assessment and hedonic viscosity were not significantly affected.  The best treatment was 2.5% addition of extract ginger var. Rubrum with a value of 25.83% moisture content, 87.45 ppm (strong) antioxidant activity, color with colorimeter L*: 55.27; a*: 11.36; and b*: 48.86 and preferred overall acceptance.
Variasi konsentrasi kitosan dalam pembuatan bioplastik berbahan baku jerami nangka Ok Ricky Jumatul Qadri; Farida Hanum Hamzah; Dewi Fortuna Ayu
AGROINTEK Vol 17, No 1 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i1.14376

Abstract

One biopolymer that can enhance the characteristics of starch-based bioplastics is chitosan. This research intended to obtain the finest chitosan concentration on bioplastics made from jackfruit straw characteristics. This examine experimentally conducted employing a Completely Randomised Design (CRD) with four treatments and four replications to yield 16 experimental units. This study’s treatment included K1 (chitosan concentration: 2%), K2 (chitosan concentration: 4%), K3 (chitosan concentration: 6%), and K4 (chitosan concentration 8% ). The parameters examined in this research included water resistance, water vapor transmission rate, tensile strength, elongation, and biodegradability. The acquired data were statistically examined using analysis of variance (ANOVA). If the F count was more than or equal to the F table, the analysis would proceed with Duncan's New Multiple Range Test (DNMRT) at a significance level of 5%. The analysis of variance showed the addition of different concentrations of chitosan in the manufacture of bioplastic made from jackfruit straw had a significant effect on water resistance, water vapor transmission rate, tensile strength, elongation, and biodegradability. The best treatment in this study was the K1 with a chitosan concentration of 2%, which had swelling of 67,09%, water vapor transmission rate of 3,0379 g/m2/hour, and tensile strength of 14,68 MPa, elongation of 32,46%, and 8 days for complete degradation.
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 Nazifa Salman Annisa Rahma Anwar, Mustadi Apriadi Kaahoao Apriani, Imelda Nur ARIF BUDIANTO Arya Dika Atika Zarefar Ayu Diana Azhari, Rizki Azmi Wirzan Bambang Sisto Nadi Bangga Andreas Putra Berutu Candra Efendi Hasibuan Cecep Ijang Wahyudin 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 Liana Sari Lutfi Habibah M Fazil Manogar, Borsak Marpaung, Juangga Joseph A. Maysa, Hana Melati Savira Habsari Mhd Andry Kurniawan MUSTIKA, ANISA Nadi1, Bambang Sisto Nadya Nofaren Netti Herawati Netti Herawati NETTI HERAWATI Nico Wardana 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 Panjaitan, Bintang Sipartogi Pika Yulia Putri Praja Prayogo Pratama, M. Ridho Prawira, Hardy Purwiyatno Hariyadi Putri Elvis, Shelby Julia 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 RSH, Ahmad Ibrahim 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