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All Journal Jurnal Tumbuhan Obat Indonesia Agrointek CEMARA Jurnal Riset Kimia Jurnal Optimasi Sistem Industri Jurnal Agroindustri Jurnal Litbang Industri Sistemasi: Jurnal Sistem Informasi Industria: Jurnal Teknologi dan Manajemen Agroindustri Seminar Nasional Teknologi Informasi Komunikasi dan Industri Indonesian Food Science and TechnologyJournal Journal of Applied Agricultural Science and Technology Jurnal Teknologi Pertanian Gema Agro Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Hilirisasi IPTEKS (JHI) Jurnal Teknologi Pertanian Andalas Contagion: Scientific Periodical Journal of Public Health and Coastal Health JURNAL REKAYASA Journal of Environmental Science and Sustainable Development Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks Andalasian International Journal of Applied Science, Engineering, and Technology International Journal of Economic, Business, Accounting, Agriculture Management and Sharia Administration (IJEBAS) AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Oil Palm Research and Review Jurnal Litbang Industri Journal of Applied Agricultural Science and Technology Journal of Scientech Research and Development Journal of Fibers and Polymer Composites SAINTI: Majalah Ilmiah Teknologi Industri Cross-border SAINTEK Jurnal KALANDRA
Novizar Nazir
Fakultas Teknologi Pertanian Universitas Andalas
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Family Welfare Empowerment (PKK) of Ban Village Karangasem through Product Development Based on Roselle and Mangoes Suriati, Luh; Nazir, Novizar; Azmi, AFMN; Zamri, SFM; Singapurwa, NMAS; Semariyani, AAM; Mangku, IGP; Sudiarta, IW; Candra, IP; Setianingsih, NPP; Putra, IPAR; Pratiwi, NLPYM; Mulia, IKOB; Kusuma, DAJ; Winduyasa, IW; Prastiawan, IBO; Girindra, AANS
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i3.460

Abstract

Community empowerment through the development of roselle and mango-based food products in Ban Village, Karangasem, Bali, aims to enhance community independence and welfare by developing roselle and mango-based food products in Ban Village, Karangasem, Bali. The focus is on effective food processing, fostering entrepreneurial spirit, and providing training in product diversification and marketing. Collaboration with universities and networks supports sustainable development, increases the economic value of local agricultural products, opens new market opportunities, and encourages sustainable ecotourism while preserving local wisdom in Ban Village. The initiative involves 15 members of the Ban Village PKK group, established in 2010. The implementation method is structured and includes coaching, training, mentoring, and consultation to address various challenges in adding value for partners. Community service activities are conducted through lectures, discussions, demonstrations, training sessions, and Q&A. As a result, the community empowerment activities significantly increased the knowledge and skills of PKK members in processing and marketing roselle and mango products, such as roselle tea and mango dodol, thereby creating new sources of income. Despite the progress, most participants require further training in packaging and product variety. Diversification efforts have increased the economic value of local agricultural products, providing stable profits for farmers.
Characteristics of Carcass and Marbling Score of Male Bali Cattle Using Herbal Supplement of Molasses Block Based on Fermented Pineapple Peel Bulkaini, Bulkaini; Djoko Kiswolro; Fahrullah, Fahrullah; Sumadi, I Ketut; Nazir, Novizar
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i2.655

Abstract

Bali cattle are well-adapted to tropical climates and produce stable, standard-compliant carcasses. This study evaluated carcass traits and marbling scores in nine male Bali cattle (206–245 kg) fed with herbal molasses block (HMB) supplements containing fermented pineapple peel. The cattle were randomly assigned to three dietary treatments (3 replicates each) in a Completely Randomized Design:The research material consisted of: Nine male Bali cattle weighing 206-245 kg, concentrate composed of local ingredients, including: pineapple peel fermented with lactic acid bacteria, ground corn, rice bran, molasses and HMB. Nine Bali cattle were placed in individual pens Randomly Based on a Completely Randomized design with 3 treatments and 3 replications. Feeding treatment: P0 = 39% Ground corn + 61% rice bran + 0% fermented pineapple peel + field grass (adlibitum); P1 = 15% ground corn + 65% rice bran + 20% fermented pineapple peel LAB + field grass (ad libitum) and P2 = 12% ground corn + 73% rice bran + 15% pineapple peel without lactic acid bacteria fermentation + field grass + HMB (adlibitum). The research variables consisting of carcass characteristics and marbling scores were analyzed using analysis of variance using the SPSS version 25 program. The results of the study showed that the addition of pineapple peel without lactic acid bacteria fermentation of 15% in the ration and herbal molasses block (P2) produced carcasses of 52.34% significantly (P>0.05) higher than carcasses in P0 (50.55%) and P1 (49.70%). Carcass length ranges from 144.50±0.50-155.50±4.50 cm. The meat index ranges from 0.89 to 0.98. The area of the rib eye ranged from 28.50-33.00 cm2 and was not significantly different (P>0.05) between treatments. The marbling score of male Bali beef based on treatment was 1.81. The use of fermented pineapple peel in the form of HMB can improve the quality characteristics of Bali male cattle carcasses with a carcass percentage reaching 52.34%; carcass length 155.50 cm, meat index 0.89 and rib eye area 28.50 cm2. The resulting meat has a relatively low marbling score, bright meat color with white meat fat. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 8: Decent Work and Economic GrowthSDG 12: Responsible Consumption and Production
Breadnut Seed Flour (Artocarpus camansi): Potential Utilization as natural stabilizers to Impact the Physicochemical Properties and Organoleptic Value of Ice Cream Kisworo, Djoko; Pertiwi, Indah Cahya; Bulkaini, Bulkaini; Fahrullah, Fahrullah; Nazir, Novizar
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i2.670

Abstract

This study aimed to investigate the potential of breadnut seed flour (Artocarpus camansi) as a natural stabilizer in ice cream by evaluating its impact on physicochemical and organoleptic properties. A completely randomized design (CRD) was employed, with breadnut seed flour concentration as the single factor. Five treatment formulations were tested, consisting of varying ratios of skim milk to breadnut seed flour: 100:0 (P0, control), 87.5:12.5 (P1), 75:25 (P2), 67.5:32.5 (P3), and 50:50 (P4). The evaluated parameters included chemical properties (moisture, ash, and crude fiber content), physical properties (overrun and melting resistance), and organoleptic attributes (color, flavor, taste, and texture), assessed through both descriptive and affective methods. Data were analyzed using SAS software at a 5% significance level, with significant differences further examined using the Least Significant Difference (LSD) test. The results demonstrated that breadnut seed flour significantly influenced (p < 0.05) moisture, ash, crude fiber content, and descriptive evaluations of taste, flavor, texture, and color. Affective evaluations also indicated significant effects on flavor, texture, and color, though taste preference remained unaffected. The optimal formulation was the 12.5% breadnut flour treatment (P1), which exhibited favorable characteristics: 60.45% moisture, 1.96% ash, 0.86% crude fiber, 65.83% overrun, and 44.77 minutes of melting resistance. Organoleptically, this treatment produced ice cream with a creamy color, pleasant aroma, smooth texture, and high acceptability among panelists. These findings suggest that breadnut seed flour can effectively serve as a natural stabilizer in ice cream, with the 12.5% incorporation level providing the best balance of physicochemical and sensory properties. Contribution to Sustainable Development Goals (SDGs): SDG 2: Zero HungerSDG 8: Decent Work and Economic GrowthSDG 9: Industry, Innovation and InfrastructureSDG 12: Responsible Consumption and Production
Estimation of Marbling Score by Ultrasonography and Visual Methods of Male Bali Beef Based on Muscle Location and Storage Time Abrori, Muh. Muazdzamzam Lil; Bulkaini, Bulkaini; Hasma, Hasma; Kisworo, Djoko; Fahrullah, Fahrullah; Nazir, Novizar; Muhammad Ashari
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 3 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i3.807

Abstract

Marbling refers to white fat granules within muscle fibres that enhance meat tenderness and flavour. This study aimed to determine the marbling score of male Bali beef using two methods: ultrasonography and visual assessment based on muscle location and storage duration. Five intensively raised male Bali cattle (average weight 227 kg) were examined. Visual assessment used 0.5 kg samples from sirloin, rib, and round muscles, analysed with ImageJ and Minitab 17. Results showed that both muscle location and storage duration significantly affected (P < 0.01) the marbling score. The ultrasonography method yielded marbling scores of 1.06–1.44, while the visual method produced 1.10–1.50. The ultrasonography method proved reliable for predicting marbling without slaughter, with higher marbling observed in passive muscles (sirloin) than in active muscles (rib and round). Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero Hunger SDG 9: Industry, Innovation, and Infrastructure SDG 12: Responsible Consumption and Production SDG 15: Life on Land
MANAJEMEN RANTAI PASOK AGROINDUSTRI RUMPUT LAUT Hermalena, Leffy; Melinda Noer; Novizar Nazir; Rika Ampuh Hadiguna
JURNAL REKAYASA Vol. 12 No. 2 (2022): Jurnal REKAYASA
Publisher : Fakultas Teknik Sipil dan Perencanaan. Universitas Bung Hatta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37037/jrftsp.v12i2.172

Abstract

Rantai pasok agroindustri memiliki karakteristik yang berbeda dibandingkan dengan rantai pasok lainnya. Pertanian rumput laut berkembang cepat terutama pada industri makanan yang menjadi pemimpin pasar produk rumput laut bernilai tinggi. Rantai pasok rumput laut menghadapi masalah yang kompleks, seperti ketidakstabilan ketersediaan rumput laut yang menyebabkan ketidakmampuan dalam memenuhi kebutuhan pelanggan. Kualitas yang buruk dapat berdampak negatif pada penurunan kepuasan pelanggan jangka panjang. Fluktuasi harga rumput laut juga sangat mempengaruhi profitabilitas yang mengakibatkan hilangnya keuntungan. Keberlanjutan rumput laut untuk kebutuhan masa depan menekankan pentingnya manajemen rantai pasok yang tepat. Penelitian ini bertujuan untuk meninjau pengetahuan tentang manajemen rantai pasok mencakup konsep, metodologi dan objek penelitian. Metode penelitian ini deskriptif kualitatif. Hasil penelitian adalah supply chain management belum menjangkau pengembangan kawasan sentra produksi produk turunan untuk memenuhi ketersediaan bahan baku secara keberlanjutan. Kesimpulannya supply chain management pada agroindustri rumput laut akan berpengaruh kepada pengembangan kawasan sentra produksi, peningkatan kemampuan sumber daya pelaku rantai pasok agroindustri rumput laut, dan ketersediaan bahan baku berupa produk turunan secara berkelanjutan. Kata kunci: agroindustri, rumput laut, supply chain management
Beyond Soft Power: A Critical Review of Inequality, Authenticity, and Sustainability in Food Diplomacy Nazir, Novizar; Putri, Annisyia Zarina; Putri, Aisyah Shakira; Hariry, Amelia
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 3 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i3.856

Abstract

Food diplomacy has increasingly attracted scholarly attention as a potent form of soft power used to shape national images and influence foreign publics. However, while much of the existing literature celebrates food diplomacy as an effective and benign instrument of cultural exchange, fewer studies critically interrogate its limitations, power dynamics, and long-term implications. This critical literature review evaluates key academic contributions by examining dominant theoretical perspectives, assessing empirical case studies, and identifying significant conceptual gaps. Moving beyond the standard narrative of "winning hearts and minds" , this paper argues that food diplomacy functions as a site of political contestation where authenticity is constructed and regulated for state interests. The review identifies critical tensions, including the commodification of culinary heritage, the marginalization of local producers in favor of elite actors, and the conflict between export-oriented diplomacy and domestic food security. Furthermore, it highlights the lack of robust empirical evidence linking gastrodiplomacy to measurable diplomatic outcomes and questions the superficial use of sustainability narratives. The paper concludes by proposing a future research agenda that integrates political economy, ethics, and rigorous impact evaluation to provide a more holistic understanding of food’s role in international relations. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 10: Reduced InequalitiesSDG 12: Responsible Consumption and Production.SDG 17: Partnerships for the Goals
Model Kebijakan Perkebunan Nilam di Pasaman Barat dengan Pendekatan Sistem Dinamis Dina Rahmayanti; Rika Ampuh Hadiguna Hadiguna; Santosa Santosa; Novizar Nazir
Jurnal Optimasi Sistem Industri Vol. 18 No. 1 (2019): Published April 2019
Publisher : The Industrial Engineering Department of Engineering Faculty at Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (944.934 KB) | DOI: 10.25077/josi.v18.n1.p65-74.2019

Abstract

This study aims to design a model by providing several policy alternatives that are useful to assist the government in determining appropriate policies in increasing patchouli oil production from the supply aspect. The supply to be studied is patchouli plantations. The plantation is one of the important aspects affecting patchouli oil production. The choice of alternatives is based on testing alternative policies on a computerized model. Patchouli plantation models are made in line with real systems using system dynamics. From the results of the study, there are several policy alternatives that can be taken by the government, policies related to land expansion and conversion, policies related to increasing agricultural production, policies related to human resource improvement, policies related to agricultural equipment assistance and policies related to the use of superior seeds in plantations.
Differences in Food Security Based on Family Income and Its Impact on Stunting Among Children Under Five in Padang Lawas Regency North Sumatera Province Sri Melda Br Bangun; Nur Indrawati Lipoeto; Novizar Nazir; Rosfita Rasyid; Yonariza Yonariza; Hardisman Hardisman; Masrul Masrul; Firdawati Firdawati
Contagion: Scientific Periodical Journal of Public Health and Coastal Health Vol 7, No 1 (2025): CONTAGION
Publisher : Universitas Islam Negeri Sumatera Utara, Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30829/contagion.v7i1.23728

Abstract

Indonesia continues to face nutritional challenges, with a high prevalence of stunting. incidence Padang Lawas Regency is one of the regions in North Sumatra Province with a relatively high of stunting. Stunting is influenced by several factors, one of which is food security. Food security depends on family income; inadequate family income leads to poor food security, making families unable to meet children's primary and secondary needs. This study aims to analyze differences in food security based on family income and its impact on stunting incidence among children under five in Padang Lawas Regency North Sumatera Province. This research is an analytical survey using a cross-sectional study design. The study was conducted in Padang Lawas Regency, specifically in six sub-districts with the highest number of children under five: Sosa, Hutaraja Tinggi, Barumun, South Barumun, Batang Lubu Sutam, and Sosa Julu. The research was carried out from October 2024 to February 2025. The study population consisted of all families with children aged 6-59 months across the six sub-districts, totaling 9,181 families. Using Slovin's formula, the sample size was determined to be 384 families. A multistage cluster sampling technique was employed for sample selection. Data collection was conducted through interviews and observations. Data analysis included univariate analysis and bivariate analysis using an independent t-test and simple logistic regression with a significance level of 95% (α = 0.05). The study results indicate a significant difference in food security based on family income (P-value = 0.001). Moreover, there is a significant impact of family food security on stunting incidence among children under five in Padang Lawas Regency (P-value = 0.001; Exp.B = 13.908). It is recommended that the Padang Lawas Regency Government improve the local economic system by facilitating job opportunities for the community. Keywords: Family income, food security, stunting
Static Retort Thermal Processing for Shelf-Life Extension of Traditional Rendang: Preliminary Study of Quality Attributes and Consumer Acceptance Novizar Nazir; Fauzan Azima; Rendri Yasman; Aida Firdaus Nurul Azmi; Aisyah Shakira Putri
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 1 (2026)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v10i1.939

Abstract

Rendang, a traditional Indonesian meat dish with significant cultural and economic value, faces distribution challenges due to its short shelf life. This study evaluated static retort thermal processing to improve rendang’s physicochemical properties, microbiological safety, and consumer acceptance. Rendang samples were sterilized at 125 °C for 0, 5, 10, 15, and 20 minutes, then analyzed for composition, Total Plate Count (TPC), and sensory properties. Sterilization affected product composition, with moisture, ash, and protein showing biphasic trends, while fat content increased steadily with increasing processing time. Microbiological analysis showed that TPC dropped from 70 CFU/g in untreated samples to 15 CFU/g or below-detectable levels (<10 CFU/g) after retort processing, confirming effective sterilization. Sensory evaluation found that all treatments maintained acceptable colour, aroma, and flavour. Consumer acceptance was high for up to six months of storage, but declined for longer shelf lives, suggesting psychological factors may influence acceptability. Overall, static retort processing at 125 °C for 10–15 minutes offers an optimal balance of safety and quality, making it suitable for extending rendang’s shelf life. Contribution of This Research to the Sustainable Development Goals (SDGs)SDG 2 – Zero Hunger.SDG 3 – Good Health and Well-being.SDG 9 – Industry, Innovation, and Infrastructure.SDG 12 – Responsible Consumption and Production.
Investigation of the Effect of Heating Duration in Gambier (Uncaria gambir Roxb.) Processing on Its Phytochemical Composition and the Resulting Characteristics of a Gambier-based Acne Balm Product Rilvi Muhammad Tio; Najla Rosyadah; Novizar Novizar; Rini Rini; Tuty Anggraini; Umar Ahmed; Cesar Welya Refdi; Daimon Syukri
Journal of Applied Agricultural Science and Technology Vol. 9 No. 3 (2025): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v9i3.443

Abstract

Gambier (Uncaria gambir Roxb.) contains potent bioactive compounds with strong natural antimicrobial properties, making it a promising ingredient for acne treatment. However, its application in topical formulations remains limited due to a lack of understanding regarding the impact of processing conditions, particularly heating, on its functional efficacy. This study investigated the effect of heating duration on the characteristics of an acne treatment balm formulated with black cube gambier. Experiments using a completely randomized design (CRD) were carried out for 0, 30, 60, 90, and 120 minutes of heating durations to evaluate the balm's physical, chemical, and microbial properties. The results demonstrate that heating duration significantly influenced key parameters, including homogeneity, spreadability, melting point, irritation potential, texture, color, pH, total phenol content, and antibacterial activity (p < 0.05). The most optimal results were obtained at 120 minutes, yielding a balm with superior homogeneity, spreadability (4.47 cm), melting point (50°C), pH (7.44), total phenol content (54.28%), and diameter of the inhibition zone (16.35 mm). FTIR analysis confirmed an increase in phenolic compound stability, indicating enhanced antibacterial potential. These findings suggest that extended heating duration improves the stability and performance of gambier-based formulations. The optimized acne balm formulation highlights the potential of locally sourced gambier as a natural, eco-friendly acne treatment. Further research is recommended to evaluate product shelf-life, consumer acceptability, and industrial scalability.
Co-Authors Abrori, Muh. Muazdzamzam Lil ADIF, RIANDY MARDHIKA Aida Firdaus Nurul Azmi Aisman Aisman Aisyah Shakira Putri Alfi Asben Ameilia Zuliyanti Siregar Amelia Hariry Amini, Hijratun Anak Agung Sagung Putri Risa Andriani Anak Agung Sagung Putri Risa Andriani Andriani, Novia Anwar Kasim Aprialis Aprialis Aprialis, Aprialis Arif Rizkika Putra Aswin, Shabrina Nashya Atqonnul Fadli Azmi, AFMN Azmi, Aida Firdaus Muhammad Nurul Benni Satria Bulkaini (Bulkaini) Bulkaini Baiq Rani Camelia Panatarani Candra, IP Cesar Wellya Refdi Cesar Welya Refdi Cherie Dinah, Cherie Daimon Syukri Danar Praseptiangga Desniorita Desniorita Dewi Larasati Dewi Larasati, Dewi Dewi Wulandani Baiq Rani Diana Sylvi Dina Rahmayanti Dinata, Wanda Krisna Djoko Kiswolro Djoko Kisworo Djoko Kisworo Dzulqa, Rahma Dzulqa Eko Rini Indrayatie Emil Salim Erwin Ery Pratiwi F Failisnur Fachrur Rozi Fachrur Rozi Fahrullah Fahrullah Faidil Tanjung Fansukri, Abdullah Haekal Marzie Farida Yani Fauzan Azima Felga Zulfia Radiana Felga Zulfia Rasdiana Felga Zulfia Rasiana Firda Aulya Syamani Firdaus Firdaus Firdawati Firdawati Fitriana, Ika fitriana, ika Fiza, Nora Fransiska Angelina G Rezekinta Girindra, AANS Gumala, Rilda Gunarif Taib Gustiarini Rika Putri Hardisman Hariry, Amelia Hasbullah Hasbullah Haslina Haslina Haslina Haslina Hasma Hasma Hathiqah, Nurul Hendra Saputra Hendra Saputra Heni Pujiastuti Hermiza Mardesci Hijratun Amini I Ketut Sumadi Idil Saputra Ilyas, R.A Insannul Kamil, Insannul Irfan Suliansyah Ismed Ismed Ismed Ismed Jufriadif Na`am, Jufriadif Kalimutu, Krisnawan Kamil, Insannul Krisnawan Kalimutu Kusuma, DAJ Lee, Tzong-Ru (Jiun-Shen) Leffy Hermalena Lubis, Alfian Syukri Lucia Saraswati Luh Suriati Malrianti, Yefsi Mangku, IGP Marnita, Rina Masrul Djalal Melinda Noer Muhammad Ashari Muhammad Makky Mulia, IKOB Mutia Sari, Shinta Najla Rosyadah Nalwida Rozen Nasution, Saidah Nauli Neswati Neswati Ni Luh Putu Putri Setianingsih Ni Luh Putu Putri Setianingsih Nika Rahma Yanti Nilma Yuliza Nilma Yuliza, Nilma Ninsix, Retti Nofialdi, Nofialdi Nofialdi, Nofialdi Norman Ferdinal Novelina Novia Andriani Nur Indrawati Lipoeto Nurul Hathiqah Panatarani , Camelia Pertiwi, Indah Cahya Prastiawan, IBO Pratiwi, Ery Pratiwi, NLPYM Pulungan, Sutan Purnama Dini Hari Putra, IPAR Putri, Aisyah Shakira Putri, Annisyia Zarina Rahma Dzulqa Dzulqa Rahmat Syahni RAHMAT SYAHNI Rahmatika Rahmatika Rahmatika, Rahmatika Rahmayani Rahmayani Rahmayani Rahmayani Ravindra C. Joshi Rendri Yasman Reni Koja Retti Ninsix Riandy Mardhika Adif Rika Ampuh Hadiguna Rilda Gumala Rilvi Muhammad Tio Rina Yenrina Rince Alfia Fadri Rince Alfia Fadri Rini B Rini Rini Rizki Aziz Rosfita Rasyid Rozi Atifah Nur RR. Ella Evrita Hestiandari Salim, Emil Santosa Santosa Santosa Santosa Santosa Saputra, Idil Saraswati, Lucia Sari, Wiwit Juita Sayuti, Kesuma Semariyani, AAM Setianingsih, NPP Shabrina Nashya Aswin Shabrina Nashya Aswin Shinta Mutia Sari Singapurwa, NMAS Siregar, Rahmad Syukur Sri Melda Br Bangun Sudiarta, IW Syamani, Firda Aulya Syukri Arief Syukri Arif Tuty Anggraini Tzong-Ru (Jiun-Shen) Lee Umar Ahmed Viony Derosya W. Widiyastuti Wanda Krisna Dinata Warnita Wellyalina, Wellyalina Welya Refdi, Cesar Wenny Surya Murtius Widiyastuti, W. Widyatmani Sih Dewi Winduyasa, IW Wiwit Juita Sari Yani, Farida Yaswan, Rendri Yonariza Yonariza Yulianto Wahid Yurniwati Yurniwati Yurniwati Yusniwati Yusniwati Zaadah Zaadah Zaadah, Zaadah Zamri, SFM