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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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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 Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Social Sciences Other

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Pemanfaatan ekstrak kulit buah naga merah sebagai pewarna alami minuman probiotik sari buah sirsak Diajeng Sriyana Saraswati; Yusmarini; Dewi Fortuna Ayu

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v14i1.3092

???????????????????????????? ???????? ???????????? ???????????????? ???????? ???????????????????? ???????????????? ???????????????? ????????????????????????????????????????????????, ???????????? ???????????? ???????????????????????????????????????????? ???????? ???????????????????????????????????????? ???????????????? ???????????????? ???????????????????? ????????????????????????. ???????????????? ???????????????????????????????????? ???????????????????????? ???????????????? ???????????????????????????? ???????????????????????? ???????? ???????? ????????????????????????????, ???????? ???????? ???????????????????? ???????? ???????? ???????????????????????????????????? ???????????????? ???????????????????????????????????????? ???????????????? ???????? ???????????? ???????????????? ???????? ???????????????????????????????????? ????????????????????????. ???????????????????????? ???????????????????????????? ???????????????????? ???????????????????? ???????????????????????????????????? ???????????????????? ???????????????????????????????? ???????????????????????????????????????????????????? ???????????????????????????????????? 1 ????????2-53 ???????? ???? ????????????????????????????, ???????????? ???????????? ???????????????????????????????????? ???????????????????????????? ???????????? ???????? ???????????????????????????????????????????????? ????????????????????. ???????????? ???????????????????????????????? ???????? ???????????? ???????????????????????? ???????????????????? ???????????????? ???????????????????????????? ???????? ???????????????????????????????? ???????? ???????????????????????????? ???????? ???????????????????????????????????????? ???????????????????? ???????????? ???????????????????????????????? ???????????? ???????????????????????????????????????????? ???????????????????? ???????????? ???????????????????????????????? ???????? ???????????????????????????????????? ????????????????????????. ???????????? ???????????????????? ???????????????????? ???????? ???????????????????????? ???????????? ???????????????? ???????????? ???????????????????????? ???????????????????? ????????????????-???????????????????????????? ???????????????????????????????????????????????????? ???????? ???? ???????????????????????????? ???????????? ???????????? ???????????????????????????? ???????????????????????????????????? ????????????????????????.???????????? ???????????????????????? ???????????????? ???????????? ???? ???????????????????????????? ???????????????????????????????????? ???????????????????? ???????????????? ???????????? ???????????????????????????????? ???????? ???????????? ???????????????????????? ???????????????????? ???????????????? ???????????????????????????? ???????????????????? ???????????????? ???????????????????????????????????? ???????????????????????????????????????????????????? ????????????????????????, ???????????????????????? 5%, 10%, 15%, 20%, ???????????? 25%. ???????????? ???????????????????????? ???????????????????? ???????????????????????? ???????????????????????? ???????????????? ???? ???????????????????????????????????????????? ???????? ???????????????????????????? ???????????? ???????????????????? ????????????????. ???????????? ???????????????????????? ???????????????????? ???????????????? ???????????????????????????? ???????????????? 5%, 10%, 15%, 20%, ???????????? 25% ???????????????????????????????????????????????????? ???????????????????????????????? ???????????? ????????????????????????????????????????????????????????????, ????????????????????????????-????????????????????????????????, ???????????? ???????????????????????????? ???????????????????????????????????????????????????????????? ???????? ???????????? ???????????????????????????? ???????????????????????????????????? ????????????????????. ???????????????????????????????????????????? ???????????????? ???????? ???????????? ???????????????????????? ???????????????????? ???????????????? ???????????????????????????????? ????* ???????????????????? ???????? ???????????? ???????????????????? ????????????????, ???????????? ???????????????????????????????????????? ???????? ???????????????????? ???????????????????????????????? ???????????????? ???????????? ???????????????????? ????????????, ???????????? ???????????????????????????????? ???????????? ???????? ????????????????????, ????* ????????????????????, ???????????? ????* ???????????????????? ???????? ???????????? ???????????????????? ????????????????. ???????????? ????5 ???????????????????????????????????? ???????????????? ???????????? ???????????????????????????????? ???????? 25% (????/????) ???????????????????????????????????????????????????? ???????? ???????????? ???????????????????????? ???????????????????? ???????????????? ???????????????????????????? ???????????????????????????????? ???????? ???? ???????? ???????????????????? ???????? 3.88, ???????????????????? ???????????????? ???????????????????????????????? 0.71%, ???????????????????? ???????????? 9.22 ???????????? ????????????/????????, ???????????????????? ???????????????? ???????????????????? ????* 24 ,19, ???????????????????? ???????????????? ????* 4.09 ???????????? ???????????????????? ???????????????? ????* -2.65.

Pendugaan Umur Simpan Ikan Patin Salai Menggunakan Metode Akselerasi Dengan Kemasan HDPE dan Teknik Pengemasan Aluminium Foil Dewi Fortuna Ayu; Raswen Efendy; Yanti Nopiani; Edo Saputra; Syafitri Haryani
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 14, No 2 (2022): Vol. (14) No. 2, Oktober 2022
Publisher : Agricultural Faculty

The goal of this research was to estimate the shelf life of salai catfish using the ASLT (Accelerated Shelf-Life Testing) method with high-density polyethylene (HDPE) plastic, vacuum aluminum foil, and non-vacuum aluminum foil. By storing the salai catfish for thirty days at different temperature levels, namely 30, 35, and 40°C, the acceleration method was used to predict the shelf life. Changes in rancidity sensory and thiobarbituric acid (TBA) levels were observed. The obtained data were analyzed using linear regression to show the relationship between storage time and the measured variables. Furthermore, the Arrhenius method was used to calculate the shelf life of salai catfish in order to compare the quality degradation of salai catfish. The best result was obtained in the treatment of salai catfish with vacuum aluminum foil was 32,56 days at 30°C based on the TBA test. The regression equation were y= -2875,7x + 5,2812, R2= 0,9855.

Karakteristik Mutu dan Sensori Nugget Ikan Patin (Pangasius hypopthalmus) dan Nangka (Artocarpus heterophyllus) Muda Dewi Fortuna Ayu; Diana Sari Sormin; Rahmayuni Rahmayuni
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 12, No 2 (2020): Volume 12, No. 2, Oktober 2020
Publisher : Agricultural Faculty

The purpose of this research was to study the effect of catfish and young jackfruit ratio on quality and sensory nuggets. A completely randomized design with four treatments and four replications was conducted in the research. The treatments were PN1 (70 catfish meat: 30 young jackfruits), PN2 (60 catfish meat: 40 young jackfruits), PN3 (50 catfish meat: 50 young jackfruits), and PN4 (40 catfish meat: 60 young jackfruits). Data obtained were statistically analyzed using analysis of variance and continued with Duncan's New Multiple Range Test (DNMRT) at a 5% level. The results showed that the combination ratio of catfish and young jackfruit significantly affected water, ash, fat, protein, and crude fiber content, as well as descriptive sensory assessments such as color, aroma, taste, texture, and hedonic assessment of the nugget. The best treatment was PN1 (70 catfish meat: 30 young jackfruit) which had fulfilled quality requirements of fish nuggets (SNI 7758-2013) i.e. 58.36% moisture content with a maximum value of 60%, 1.81% ash content with a maximum value of 2,5%, 4.94% fat content with a maximum value of 15%, 14.38% protein content with a minimum value of 5%, and 5.14% crude fiber content. The overall sensory assessment of the nugget was a yellow color, flavorful of patins fish aroma, the very taste of patin fish (according to typical raw materials), and rather hard texture.

Penggunaan Sari Buah Kelubi dan Gelatin Dalam Pembuatan Permen Jelly Erika Meiliana Sari; Shanti Fitriani; Dewi Fortuna Ayu
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 14, No 2 (2022): Vol. (14) No. 2, Oktober 2022
Publisher : Agricultural Faculty

The acid content in kelubi can be used in the making of jelly candy with gelatin as a gelling agent. Jelly candy is a type of candy made from fruit extracts, sugar and gel forming material that looks clear, transparant and chewy. The purpose of this research was to get the best concentration of gelatin in the making of kelubi jelly candy based on Indonesian National Standard about jelly candy. This research was conducted experimentally by using a completely randomized design with four treatments and four replications. The treatment in this research was the concentration of gelatin (5%, 7.5%, 10% and 12.5%). Data obtained were statistically analyzed using analysis of variance and continued with Duncan’s new multiple range test (DNMRT) at a 5% level. The result of this research showed that the concentration of gelatin significantly affected moisture, ash, reduction sugar, acidity (pH), total acid and sensory characteristics of color, taste and elasticity. The best treatment in this research was KG4 treatment (12.5% of gelatin) where moisture content of 19.10%, ash content of 0.83%, reduced sugar content of 14.21%, pH value of 4.15, and total acid of 2.99%. The descriptive test showed that jelly candy had brownish yellow color, a little flavouring kelubi, sweet and sour taste, very chewy and overall assessment hedonically was favored by panelists.

Pendugaan Umur Simpan Rendang Telur yang Dikemas Plastik High Density Polyetilen (HDPE) dan Aluminium Foil dengan Teknik Pengemasan Berbeda Menggunakan Metode Akselerasi Raswen Efendi; Dewi Fortuna Ayu; Nadya Nofaren
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 13, No 1 (2021): Vol. (13) No. 1, April 2021
Publisher : Agricultural Faculty

The purpose of this research is to estimate the shelf life of egg rendang that is packed with High Density Polyetilen (HDPE) plastic, aluminium foil, and vacuum aluminium foil. Estimation of shelf life using the acceleration method by storing the egg rendang for 30 days at three different temperatures, i.e, 30°C, 35°C, and 40°C. The parameters observed during the storage process were sensory assessments of rancidity and thiobarbituric acid (TBA) values of egg rendang. Data were analyzed using linear regression and the equations obtained were used to calculate the shelf life of egg rendang at normal temperature, which is 27°C. The egg rendang stored using vacuum aluminium foil packaging have a longer shelf life compared to HDPE packaging and non vacuum aluminum foil. The egg rendang shelf life packed with aluminium foil vacuum based on rancidity sensory test was 100 days, with the regression equation y =-7241,9x+20,317, an activation energy (Ea) of 14.382,4 kal.mol-1, and the value of quality degradation (k) was 0.021 quality unit per day. The egg rendang shelf life packed with aluminium foil vacuum based on the TBA value was 99.50 days, with the regression equation y =-6995,3x+18,577, the activation energy (Ea) of 13.892.7 kal.mol-1, and the value of quality degradation (k) was 0.008 quality unit per day.

Stabilitas Emulsi dan Sensori Mayones Campuran Minyak Abdomen Ikan Patin dan Minyak Sawit Merah dengan Penambahan HPMC SS12 Sebagai Penstabil Dewi Fortuna Ayu; Tiara Septiani Lumban Gaol; Andarini Diharmi
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 12, No 2 (2020): Volume 12, No. 2, Oktober 2020
Publisher : Agricultural Faculty

The purpose of this research was to determine the effect of HPMC SS12 concentration on emulsion stability and sensory quality of mayonnaise made from patin and red palm mixture oil. This study used a Completely Randomized Design (CRD) with five treatments and three replications. The treatments performed were P0 (without addition of HPMC SS12), P1 (addition of 2% HPMC SS12), P2 (addition of 3% HPMC SS12), P3 (addition of 4% HPMC SS12), and P4 (addition of 5% HPMC SS12). Data were statistically analyzed using analysis of variance (ANOVA) and then continued with Duncan`s New Multiple Range Test (DNMRT) at 5% level. Results of the research showed that the addition of HPMC SS12 significantly affected viscosity, degree of acidity (pH), emulsion stability, and sensory test of the mayonnaise thickness, but did not significantly affect moisture content, sensory test of the mayonnaise color and flavour. The best treatment was P3 (addition of 4% HPMC SS12) which had 4.53 degree of acidity (pH), 16109.33 cP viscosity, 29.78% moisture content, 72.33% emulsion stability on the 1st day, and 71.33% emulsion stability on the 15th day. Result of the descriptive test on the mayonnaise were orange somewhat yellow color, slightly rancid in aroma, and thick texture. Result of the hedonic test on overall of the mayonnaise was rather preferred by panelists.

Penambahan Sari Lengkuas Merah (Alpinia purpurata) Dalam Edible Coating Pati Sagu Meranti Terhadap Sifat Kimia, Mikrobiologi dan Kesukaan Buah Tomat (Lycopersicum esculentum Mill) Dewi Fortuna Ayu; Raswen Efendi; Vonny Setiaries Johan; Lutfi Habibah
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 12, No 1 (2020): Vol. (12) No. 1, April 2020
Publisher : Agricultural Faculty

This research aim was to study the application of red galanga juice addition in meranti sago starch edible coating on chemical, microbiology, and hedonic properties of tomatoes during storage. The study used a Completely Randomized Design (CRD) with 5 treatments and 3 replications so that 15 (fifteen) experimental units were obtained. The treatments used were P0 (without addition of red galangal juice), P1 (1% addition of red galangal juice), P2 (3% addition of red galangal juice), P3 (5% addition of red galangal juice), and P4 (7 % addition of red galangal juice) in formulation of sago starch edible coating which applicated on tomatoes during 21 days storage. The data obtained were statistically analyzed using Anova and DNMRT at a 5% level. The results showed that the addition of red galangal juice significantly affected weight loss, total dissolved solids, hardness, total microbes, and hedonic organoleptic assessment of the tomato texture. The addition of red galangal juice in edible coating didn’t significantly affect the organoleptic assessment of the tomato color. The best treatment of this research was P4 which showed on tomatoes after 21 days storage that had 16.38% weight loss, 1.39 °Brix total dissolved solids, 5.83 kg/f hardness, 5.52 log CFU/g total microbes, and overall hedonic assessment of color was 2,70 (somewhat like), and 3.26 texture (somewhat like).

The Using of Mungbean Sprouts Extract as Nitrogen Sources in the Making of Nata De Pina from Pineapple Peel Prawira, Hardy; Pato, Usman; Ayu, Dewi Fortuna
Jurnal Sains dan Teknologi Pangan Vol 7, No 5 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Nata is a fermentation product of Acetobacter Xylinum bacteria. The addition of mung bean sprout extracts had a role in the nitrogen needs into nata de pina's medium as the growth of A. xylinum. This research aimed to study the use of mung bean sprouts extract optimally on the characteristics of nata de pina from the pineapple peel. The study used a completed randomized design (CRD) that consisted of 4 treatments and 4 replications. The data obtained were statistically analyzed by using analysis of variance (ANOVA) and continued with Duncan's New Multiple Range test (DNMRT) at α 5% of significant probability. The treatment in this research was the concentration of mung bean sprouts extract on the volume of pineapple peel extract, namely TN1 (8%), TN2 (10%), TN3 (12%), and TN4 (14%). As a result, the difference in concentration of mung bean sprout extract gave a significantly different effect on thickness, yield, water content, the descriptive and hedonic test of color, also the hedonic test on taste and overall assessment of the nata. However, the addition of mung bean sprouts extract into nata de pina's medium has not a significant effect on the descriptive and hedonic test of flavor, texture, and the descriptive test on the taste of the nata. The best nata de pina's formula was TN4 with a thickness of 4.42 mm, a yield of 16.96%, the water content of 84.56%, a dry weight of 59.21%, a rather white color, somewhat acidic flavor, chewy texture, and plain taste.

Chemical and Organoleptic Characteristics of Vegetable Nuggets Based on Oyster Mushrooms and Red Beans Rahmayuni, Rahmayuni; Ayu, Dewi Fortuna; Septian, Lutfi Dila Dwi
Jurnal Sains dan Teknologi Pangan Vol 8, No 1 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Vegetable nuggets are low fat nuggets but have a high protein and fiber content in order to support a vegetarian diet. The purpose of this study was to obtain the best formulation of vegetables nuggets made from oyster mushrooms and red beans in terms of nutritional and sensory characteristics. The research method used a completely randomized design with four treatments and four replications. The treatments consisted of JK1 (95 oyster mushrooms:5 red beans), JK2 (90 oyster mushrooms:10 red beans), JK3 (85 oyster mushrooms:15 red beans), and JK4 (80 oyster mushrooms:20 red beans). The data obtained were statistically analyzed using analysis of variance and continued with Duncan's New Multiple Range Test (DNMRT) at 5% level. The results showed that the combination of oyster mushrooms and red beans significantly affected water, ash, protein, and crude fiber content, as well as descriptive sensory assessments such as color before frying, aroma, elasticity, taste, and overall hedonic assessment. The best treatment was JK4 (80 oyster mushrooms: 20 red beans) which had fulfilled quality requirements of chicken nugget combination (SNI 01-6683-2014) and fish nuggets (SNI 01-7758-2013) with a moisture content of 55.59%, ash content of 1.63%, protein content of 9.49%, and crude fiber content of 4.08%. The overall sensory assessment of the nugget were slightly brown color before frying, yellowness after frying, a little oyster mushroom flavouring before and after frying, a little chewy, and a little red beans taste.

SHELF-LIFE ESTIMATION OF PINEAPPLE CHIPS BY A WATER SORPTION ISOTHERM CURVE APPROACH Dewi Fortuna Ayu; Nurmadhona Nurmadhona; Raswen Efendi
AGROINTEK Vol 17, No 2 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i3.14686

Pineapple chips have low moisture content and water activity, so they are able to absorb water from the environment and have an impact on shorter shelf life. One way to reduce the absorption of moisture is by choosing to package with good barrier properties. This study conducted experimentally to estimate the shelf life of household products of pineapple chips with aluminum foil and polypropylene packaging using the water sorption isotherm (ISA) curve approach. Some models of the ISA curve equation were tried, including GAB, Hasley, Caurie, Chen Clayton, Oswin, and Henderson. The parameters observed in this study consisted of initial, critical, and equilibrium moisture content, determination of the water sorption isotherm curve, slope value, saturated vapor pressure, packaging permeability, packaging area, dry weight per package, and calculation of shelf life. The results showed that the selected ISA curve equation model for pineapple chips was the Hasley model with the equation Log [In 1/aw)] = Log -1.73 + Log 1.42 Me. Permeability of polypropylene packaging was obtained at 0.1275 (g/m2.hari.mmHg), while aluminum foil was 0.0441 (g/m2.hari.mmHg). Therefore, pineapple chips have a shorter shelf life with polypropylene packaging compared to aluminum foil. The shelf life of pineapple chips with polypropylene packaging at RH 70-90% was 31.5-46.5 days, while aluminum foil packaging at RH 70-90% was 87.3-129.3 days with a critical water content of 0.0674 g H2O/g of the material. The use of aluminum foil packaging extended 2-3 times the shelf life of pineapple chips to increase the added value of the household industry of pineapple chips

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

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