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Dewi Fortuna Ayu
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Pendugaan masa simpan beras rendang dalam kemasan kertas minyak dan edible film tapioka menggunakan metoda akselerasi Fajar Restuhadi; Dewi Fortuna Ayu; Winda Kusuma Dewi
AGROINTEK Vol 18, No 2 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i2.17370

Abstract

Beras rendang is a traditional food from Payakumbuh, West Sumatra.  Beras rendang is made from white glutinous rice flour, which is roasted until dried and then mixed with liquid sugar and coconut milk, then cooked in a big pan. Since it is rich in fat from coconut milk, it can easily turn rancid during storage. Beras rendang is usually packed with oil-paper, but the nature of its glutinous rice ingredient makes it sticky enough to the paper and hard to peel off later. Therefore, this study is performed to use tapioca edible film as an alternative packing to the paper.  The shelf life of beras rendang, which is packed with the paper compared to tapioca edible film, was estimated in this research. Then, the acceleration method was conducted by storing beras rendang for 30 days at three different temperatures, i.e., 30, 35, and 40°C, to estimate the shelf life of beras rendang. The parameters observed were sensory assessments of rancidity and thiobarbituric acid (TBA) values of beras rendang during storage.  Data were analyzed using linear regression, then the equations obtained were used to calculate the shelf life of beras rendang at normal temperature (27°C). Based on rancidity sensory, the beras rendang shelf life packed with edible tapioca film was 59.26 days on the zero-order reaction with the regression equation of  y = -4542.9x + 11.545, activation energy of 9,022.19 cal.mol-1, and quality degradation rate of 0.027 quality unit per day.  Meanwhile, based on the TBA value, the beras rendang shelf life packed with the paper was 45.15 days on the zero-order reaction with the regression equation of y = -1991.7x – 2.3267, with an activation energy of 3,955.51 kal.mol-1, and quality degradation rate of 0.013 quality unit per day. It is found that beras rendang stored using edible tapioca film had a longer shelf life than paper packing. Therefore, the edible tapioca film as a packing alternative shows more advantages than paper packing in terms of its ability to prolong the shelf life, and its convenience to consume the beras rendang without needing to peel it off, because the film is edible.
Pendugaan umur simpan kerupuk sagu goreng dengan pendekatan kurva isoterm sorpsi air [Shelf-life estimation of fried sago crackers by water sorption isotherm curve approach] Ayu, Dewi Fortuna; Situmorang, Budi Lambok; Efendi, Raswen; Juarsa, Rahmadini Payla
Jurnal Teknologi & Industri Hasil Pertanian Vol 29, No 1 (2024): 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.v29i1.22-34

Abstract

Fried sago crackers are dry local foods easily damaged by moisture during storage. To increase economic value and open commercialization opportunities, a study aimed to estimate the shelf life of white and red fried sago crackers using an acceleration method based on the water sorption isotherm curve. Estimating the shelf life was carried out by storing crackers in several modified jars containing different saturated salt solutions. Calculating the moisture permeability constant of polyethylene and polypropylene packaging was also carried out to support the necessary data. The results showed that sago crackers packaged in polypropylene had a longer shelf life than polyethylene plastic. The white sago crackers with polypropylene plastic had a shelf life of 19.89-69.83 days at 70-90% RH, while polyethylene was 12.02-42.21 days at 70-90% RH with 0.0434 g H2O.g solid-1 critical water content. The red sago crackers with polypropylene plastic had a shelf life of 18.26-69.93 days at 70-90% RH, while polyethylene was 11.04-42.27 days at 70-90% RH with a critical water content of 0.0455 g H2O.g solid-1. The chosen model for the water sorption isotherm curve was Hasley and GAB, with equation log (ln (1/aw)=-1.82-1.31 log Me for white sago fried crackers and Me=(0.5157aw)/(1-0.9632aw)(1+15.578aw) for red sago fried crackers, respectively. Fried sago crackers in polypropylene plastic packaging have the potential to be developed as local food products with a longer shelf life.
Utilization of Striped Snakehead Fish and Tofu Dregs in Making Nugget Ayu, Dewi Fortuna; Sapika, Nadia; Hamzah, Faizah
AGRITEKNO: Jurnal Teknologi Pertanian Vol 11 No 2 (2022): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2022.11.2.80

Abstract

This research aimed to get the best formulation of striped snakehead fish and tofu dregs nuggets based on Indonesian National Standard SNI 7758-2013. A completely randomized design was conducted with five treatments, which were the ratios of striped snakehead fish and tofu dregs, such as 90:10, 85:15, 80:20, 75:25, and 70:30, and three replications. Data showed a significant effect of the ratio of striped snakehead fish and tofu dregs on moisture, ash, protein, crude fibre content, and descriptive analysis in sensory evaluation and overall hedonic test on nugget. The nugget from the ratio of striped snakehead fish and tofu dregs 90:10 was the best formulation with a moisture content of 64.66%, an ash content of 1.04%, protein content of 9.69%, a fat content of 0.65%, and crude fibre content of 0.61%. The descriptive sensory analysis showed that the nugget had a white color inside and a golden yellow outside, flavored with striped snakehead fish, a bit chewy, and had a striped snakehead fish taste.
Effect of the Glycerol Addition on the Physical Characteristics of Biodegradable Plastic Made from Oil Palm Empty Fruit Bunch Hamzah, Farida Hanum; Sitompul, Fitra Fatthoni; Ayu, Dewi Fortuna; Pramana, Angga
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 10, No 3 (2021)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2021.010.03.5

Abstract

AbstractPlastic is a packaging material used as a container to protect and store food as well as non-food products essential for the community, specifically in Indonesia. This study aims to examine the effect of glycerol addition as a plasticizer on the physical characteristics of biodegradable plastic made from oil palm empty fruit bunches (OPEFBs). It was conducted through an experiment using a completely randomized design (CRD) consisting of 5 treatments and 3 replications. The treatments include P1, P2, P3, P4, and P5 with 1%, 1.5%, 2%, 2.5%, and 3% glycerol, respectively, in the formulation of biodegradable plastic. The results showed that the addition of glycerol had significant effects on water resistance, vapor transmission rate, tensile strength, and elongation, but had no significant effect on the biodegradability of plastic. Furthermore, the addition of glycerol as a plasticizer improved the elongation of biodegradable plastic made from OPEFB, but did not improve the characteristics of water resistance, vapor transmission rate, and tensile strength. The P1 treatment produced the best result as it generated a water resistance of 2.226%, vapor transmission rate of 16.306 g/m2/hour, tensile strength of 2.430 MPa, and elongation of 18.950%. In addition, the biodegradable plastic was able to decompose in two weeks.Keywords: biodegradable plastic, glycerol, oil palm empty fruit bunch AbstrakPlastik merupakan bahan kemasan yang digunakan sebagai wadah untuk melindungi dan menyimpan produk pangan dan non-pangan yang penting bagi masyarakat, khususnya di Indonesia. Tujuan penelitian ini adalah untuk menguji pengaruh penambahan gliserol sebagai plasticizer terhadap karakteristik fisik plastik biodegradable berbahan tandan kosong kelapa sawit. Penelitian ini dilakukan melalui eksperimen dengan menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 5 perlakuan dan 3 ulangan. Perlakuan dalam penelitian ini adalah P1, P2, P3, dan P4 dengan penambahan gliserol berturut-turut sebanyak 1%, 1,5%, 2%, 2,5%, dan 3% dalam formulasi plastik biodegradable. Hasil penelitian ini menunjukkan bahwa penambahan gliserol berpengaruh nyata terhadap ketahanan air, laju transmisi uap air, kekuatan tarik, dan perpanjangan, namun tidak berpengaruh nyata terhadap uji biodegradabilitas plastik biodegradable. Penambahan gliserol sebagai plasticizer meningkatkan elongasi plastik biodegradable dari tandan kosong kelapa sawit, namun tidak dapat meningkatkan karakteristik ketahanan air, laju transmisi uap air, dan kekuatan tarik. Perlakuan P1 adalah yang terbaik karena menghasilkan daya tahan air sebesar 2,226%, laju transmisi uap air sebesar 16,306 g/m2/jam, kuat tarik sebesar 2,430 MPa, dan elongasi sebesar 18,95%. Plastik biodegradable juga mampu terurai dalam waktu dua minggu.Kata kunci: gliserol, plastik biodegradable, tandan kosong kelapa sawit 
Pembuatan Nuget Nabati dari Kacang Merah dan Jantung Pisang Widuri, Thrisna Arsy; Ayu, Dewi Fortuna; Fitriani, Shanti
Jurnal Sagu Vol 22, No 2 (2023)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/sagu.22.2.p.66-73

Abstract

Tujuan dari penelitian ini adalah untuk mendapatkan pengaruh rasio kacang merah dan jantung pisang terhadap sifat kimia dan sensori nuget serta untuk mendapatkan perlakuan terpilih. Metode penelitian menggunakan rancangan acak lengkap (RAL) dengan empat perlakuan dan empat ulangan, dilanjutkan dengan uji DNMRT pada taraf 5%. Perlakuan pada penelitian ini adalah rasio kacang merah:jantung pisang dengan rasio; 40:60, 50:50, 60:40, dan 70:30. Parameter yang diamati adalah kadar air, kadar abu, kadar lemak, kadar protein, kadar serat kasar dan evaluasi sensori. Hasil analisis menunjukkan bahwa penambahan kacang merah dan jantung pisang berpengaruh nyata terhadap semua parameter. Hasil perlakuan terbaik yaitu rasio kacang merah dan jantung pisang 70:30 dengan nilai kadar air 43,00%, kadar abu 1,75%, kadar lemak 1,37%, kadar protein 16,76%, dan kadar serat kasar 2,44%, serta memiliki warna krem, tekstur agak kenyal, sangat berasa kacang merah serta beraroma kacang merah.
Liquid Body Wash Formulation with the Addition of Agarwood Leaf Extract Hamzah, Faizah; Ultri, Ultri; Ayu, Dewi Fortuna; Pramana, Angga
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 13, No 1 (2024)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2024.013.01.7

Abstract

AbstractThis study aimed to study the effect of agarwood leaf extract extracted through maceration as an antibacterial agent on the quality of liquid body wash. The study used a completely randomized design with five treatments and four replications. The treatments applied included the addition of agarwood leaf extract with concentrations of 0% (S1), 2.5% (S2), 5% (S3), 7.5% (S4), and 10% (S5). Data were analyzed using Analysis of Variance (ANOVA), followed by Duncan's Test at 5% significance level. The results showed that adding agarwood leaf extract significantly affected free alkali, pH, foam stability, density, antibacterial activity, and sensory properties of liquid body wash. Liquid body wash with a 10% addition of agarwood leaf extract showed the best quality, with an inhibition zone of 24.86 ± 0.79 mm and 22.16 ± 2.40 mm against Bacillus subtilis and Pseudomonas aeruginosa. This liquid body wash has a free alkali content of 0.027%, a specific gravity of 1.08±0.08g/mL, foam stability of 89.79±0.77%, pH of 9.33±0.03, and does not cause skin irritation. Descriptive tests showed that the liquid body wash was dark brown with a distinctive aroma of agarwood leaves.Keywords: Agarwood leaves extract, antibacterial activity, Bacillus subtilis, liquid body wash, Pseudomonas aeruginosa AbstrakPenelitian ini bertujuan untuk mempelajari pengaruh ekstrak daun gaharu yang diekstrak melalui maserasi sebagai agen antibakteri terhadap kualitas sabun mandi cair. Penelitian menggunakan rancangan acak lengkap dengan lima perlakuan dan empat ulangan. Perlakuan yang diterapkan meliputi penambahan ekstrak daun gaharu dengan konsentrasi 0% (S1), 2,5% (S2), 5% (S3), 7,5% (S4), dan 10% (S5). Data dianalisis menggunakan Analisis Varians (ANOVA), dilanjutkan dengan Uji Duncan pada taraf signifikansi 5%. Hasil penelitian menunjukkan bahwa penambahan ekstrak daun gaharu berpengaruh signifikan terhadap alkali bebas, pH, stabilitas busa, densitas, aktivitas antibakteri, dan sifat sensorik sabun mandi cair. Sabun mandi cair dengan penambahan ekstrak daun gaharu 10% menunjukkan kualitas terbaik, dengan zona hambat sebesar 24,86±0.79 mm dan 22,16±2.40 mm terhadap Bacillus subtilis dan Pseudomonas aeruginosa. Sabun ini memiliki kadar alkali bebas 0,027%, berat jenis 1,08±0.08g/mL, stabilitas busa 89.79±0.77%, pH 9.33±0.03, dan tidak menyebabkan iritasi kulit. Uji deskriptif menunjukkan bahwa sabun mandi cair tersebut memiliki warna coklat tua dengan aroma khas daun gaharu.Kata kunci: Aktivitas antibakteri, Bacillus subtilis, ekstrak daun gaharu, Pseudomonas aeruginosa, sabun mandi cair
PENGEMBANGAN USAHA MINUMAN FUNGSIONAL BERBASIS PROBIOTIK (SOYGHURT) SEBAGAI PRODUK UNGGULAN DAN BERDAYA SAING Rossi, Evy; Ayu, Dewi Fortuna; Yunita, Imelda; Diana, Ayu; Siregar, Erpiani; Yusri, Jum’atri; Zarefar, Atika
Unri Conference Series: Community Engagement Vol 6 (2024): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.6.407-412

Abstract

Functional drinks are growing rapidly with increasing public awareness of the importance of health and a healthy lifestyle, such as consuming functional drinks. Some of the most popular functional drinks today are probiotic drinks such as soyghurt. The objectives of this activity are 1) to socialize the importance of consuming functional drinks and provide knowledge about the benefits of functional drinks for health. 2) Diversification of Soy as a probiotic drink Soy with a variety of flavors and dishes that follow the current trend, with portable cup packaging. 3) Making the business unit of the Campus Intellectual Product Excellence Program (PUPIK) a business that meets GMP standards and has business legality so that it becomes a sustainable independent business and can enter the fung beverage industry market in Pekanbaru City. The active participation learning system method uses activity stages including preparation, procurement of raw materials, production, and marketing of functional beverage products. The results obtained are activities that have been carried out through the development of Campus Intellectual Product Enterprises (PUPIK) which are carried out by opening a Functional Food business outlet in the campus environment, participating in promotions through exhibitions and promotions through brochures and digital marketing.
Pendampingan Kelompok Pemberdayaan Kesejahteraan Keluarga (PKK) Desa Pagaruyung, Kecamatan Tapung, Kabupaten Kampar sebagai Desa Wirausaha dalam Inovasi Produk Olahan Sirup Nanas Yusmarini, Yusmarini; Dewi, Yossie Kharisma; Ayu, Dewi Fortuna; Riftyan, Emma; Hasnah, Nur; Maulida, Yusni; Siswanto, Siswanto; Nugroho, Wahyu Satrio; Putri, Cahya Dwi; Harahap, Hamdan Fauzi; Agustina, Hylda Putri; Firmansyah, M. Hafiddin; Susanti, Dewi Susi; Gussamwang, Muhammad; Harvey, Edwardo; Va, Hanny Sc; Apriani, Imelda Nur
Unri Conference Series: Community Engagement Vol 6 (2024): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.6.792-798

Abstract

Pagaruyung Village is the largest pineapple producer in Kampar Regency with sales of 10.330 tons per year. The main problem faced by Pagaruyung Village as a pineapple producing center is that most of the pineapples produced are sold fresh at low prices, around Rp. 3,000-5,000 per fruit, so that there are often several obstacles in the distribution of fresh pineapples related to quality, storage, and transportation. Pineapples can be processed into other processed products such as syrup. Syrup is a processed food product that has a long shelf life and a simple production stage. Pineapple syrup can be an effective solution as well as a characteristic of the village to attract local and international tourists, as well as support independent food security efforts.The aim of the community service program through mentoring activities is that Pagaruyung Village, Tapung District, can become an entrepreneurial village in order to create an independent village and improve the economy of village communities through synergy between Riau University as a university and assisted villages within the scope of Riau Province. In this activity, an approach was taken through socialization regarding various processed products made from pineapple, direct practice in making pineapple syrup using simple technology, as well as evaluating activities using a questionnaire. The results of this training reveal the community's innovation and enthusiasm in processing pineapple into pineapple syrup. To achieve the main goal, namely improving the local economy and making Pagaruyung Village a tourist destination, ongoing coaching and training efforts are needed.
PENDAMPINGAN PENGOLAHAN PERMEN JELLY NANAS UNTUK PENGUATAN EKONOMI MASYARAKAT DESA PAGARUYUNG PROVINSI RIAU Yusmarini; Dewi Fortuna Ayu; Riftyan, Emma; Yossie Kharisma Dewi; Nur Hasnah AR; Yusni Maulida; Siswanto
BUDIMAS : JURNAL PENGABDIAN MASYARAKAT Vol. 6 No. 3 (2024): BUDIMAS : Jurnal Pengabdian Masyarakat
Publisher : LPPM ITB AAS Indonesia Surakarta

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

Abstract

Pagaruyung Village is the largest producer of pineapples in Kampar District, with sales reaching 10,330 tons annually. Farmers sell high-quality fresh pineapple but at a low market price of around IDR 3,000-5,000 per fruit. Making processed products from pineapple fruit, such as pineapple jelly candy, can effectively overcome the problem, creating a distinctive Village identity that is attractive to tourists and supports food security independently. The mission of the community service program through the assistance of Pagaruyung Village, Tapung District, is to transform Pagaruyung Village into an entrepreneurial Village to create a self-sufficient Village and improve the economy of the Village community through synergy between Riau University as a university and assist villages within the scope of Riau Province. In this activity, the approach was carried out through the socialization of pineapple processed products, making pineapple jelly candy with simple technology, and evaluating activities using questionnaires. The impact of this training shows that the community has a strong desire and enthusiasm for creating pineapple jelly candy from pineapple fruit. Continuous coaching and training efforts are needed to achieve the main goal, which is to improve the local economy and make Pagaruyung Village a tourist destination.
Physico-chemical and Sensory Characteristics of Jicama and Sweet Orange Velva Riftyan, Emma; Ayu, Dewi Fortuna; Sitohang, Jeplin
Jurnal Teknologi & Industri Hasil Pertanian Vol 30, No 1 (2025): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v30i1.88-100

Abstract

Velva is a frozen food made from fruit puree, sugar, and stabilizers. Jicama contains a high fiber content, but the flavor is less preferred. Adding Sweet Orange juice can produce Velva high in fiber, vitamins, and flavors liked by the panelist. This study aimed to obtain the best ratio of velva from Jicama puree and Sweet Orange juice. The research used a complete randomized design (CRD) with five treatments and four repetitions to obtain 20 experimental units. The treatment in this study was the ratio of Jicama puree and Sweet Orange juice, namely BJ1 (70:30); BJ2 (60:40); BJ3 (50:50); BJ4 (40:60); and BJ5 (30:70). The data obtained were statistically analyzed using analysis of variance and continue with Duncan's multiple range test at the level of 5%. The results showed that the ratio of Jicama puree and Sweet Orange juice had a significant effect on crude fiber content, total dissolved solids, overrun, melting rate, vitamin C, and descriptive and hedonic sensory assessments such as color, aroma, taste, texture, and overall acceptance. The best ratio of velva was BJ4 with the ratio of Jicama puree and Sweet Orange juice (40:60). BJ4 treatment had crude fiber of 2.39%±0.25; total dissolved solids of 34.26%,±0.98; overrun of 8.88%±0.99; melting rate of 10.01 ml/min±0.60, and vitamin C of 34.32 mg±1.76. The BJ4 treatment had a yellow color, orange aroma, flavor, and soft texture. 
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