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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Agrointek Jurnal Teknologi Pertanian Sains: Jurnal Manajemen dan Bisnis agriTECH Jurnal Litbang Industri Jurnal Tadris Kimiya Acta Aquatica: Aquatic Sciences Journal Indonesian Food and Nutrition Progress Indonesian Food Science and TechnologyJournal Jurnal Teknologi & Industri Hasil Pertanian TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Jurnal Mutu Pangan : Indonesian Journal of Food Quality Canrea Journal: Food Technology, Nutritions, and Culinary Journal Jurnal Litbang Industri Eduvest - Journal of Universal Studies Indonesian Journal of Food Technology
Dede Robiatul Adawiyah
Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Kampus IPB Darmaga, Bogor 16680
Aerospace Engineering Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Health Professions Industrial & Manufacturing Engineering Materials Science & Nanotechnology Neuroscience Public Health Social Sciences Other

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Mutu Fisikokimia dan Sensori Keripik Jamur Tiram (Pleurotus ostreatus) serta Biaya Produksinya Namirah, Aisyah Maryam; Sugiyono, Sugiyono; Adawiyah, Dede Robiatul
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 12 No. 2 (2025): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2025.12.2.118

Abstract

The increased consumption of oyster mushrooms in Indonesia faces challenges due to their short shelf life, which makes it difficult to sell them in fresh form. One of the solutions is to process them into oyster mushroom chips, which offer a longer shelf life and appeal as a snack product. This study aimed to evaluate oyster mushroom chips' physicochemical and sensory qualities and calculate their production costs. The research was conducted in two stages. In the first stage, oyster mushroom chips were produced by applying a pretreatment to the fresh oyster mushrooms (blanching and rinsing), and coating them using different flours (wheat flour and a mixture of wheat and rice flour). The resulting oyster mushroom chips were analyzed for their sensory quality. In the second stage, the chips were produced using the best treat-ment identified in the first stage, followed by frying at different temperatures (150 °C or 155 °C). The resulting chips were analyzed for physicochemical and sensory quality, and their production cost was calcu-lated. The results of the first stage showed that the combination of rinsing and wheat flour coating produced chips that were significantly preferred by the panelists for taste, aroma, and texture attributes. The second stage showed that there were no significant sensory quality differences between chips fried at 150 °C or 155 °C. However, the frying temperature caused significant differences in the fat, protein, carbohydrate, crude fiber content, and total energy of the chips. The production cost of the oyster mushroom chips was Rp 31,748 per 250 g package.
Hubungan antara aspek demografis dan preferensi minuman cokelat instan di wilayah perbatasan: The relationship between demographic aspects and instant chocolate drink preferences in border areas Akbar, Dzifiar Yasykuri; Adawiyah, Dede Robiatul; Hunaefi, Dase
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 2 (2025)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i2.6379

Abstract

The high dependence of Indonesian border communities in Batam and Pontianak on imported products is influenced by the perception that foreign products are of better quality, and supported by easy geographical access. This study aims to analyze the relationship between demographic factors and consumer preferences for instant chocolate powdered drinks, in the context of changing border policies directed at becoming the gateway to the national economy. The research was conducted with a quantitative approach through a survey of 200 respondents who were selected purposively with the distribution of quotas per region. The variables analyzed included demographic factors (gender, age, marital status, education level, and type of occupation) as well as product attributes (color, aroma, taste, and texture), using the chi-square test to look at the relationships between variables. The results of the study show a significant relationship between demographic characteristics and consumer preferences. Preference patterns also show differences between regions: consumers in Pontianak tend to choose local products for price and quality reasons, while in Batam, preferences are more influenced by brand information and product image. The organoleptic test revealed that in the blind test, consumers objectively judge the product based on sensory attributes, while in the unblind test, preferences are influenced by the brand as well as demographic factors such as education and employment. These findings confirm the complexity of factors affecting the competitiveness of local products in border areas, as well as the importance of marketing strategies based on demographic segmentation and sensory quality improvement to reduce dependence on imported products.
Sensory profile of five superior salak varieties in Indonesia: Profil sensori lima varietas salak unggul di Indonesia Siregar, Lerissa Aulia; Adawiyah, Dede Robiatul; Hunaefi, Dase
Jurnal Teknologi & Industri Hasil Pertanian Vol. 30 No. 2 (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.v30i2.178-187

Abstract

Salak (Salacca zalacca) is a tropical fruit widely consumed in Indonesia. The fruit has scaly skin resembling snake scales, often referred to as snake fruit. This study aimed to describe consumer preferences through the sensory characterization of five superior salak varieties: Madu, Pondoh, Gading, Gula Pasir, and Sidempuan, using the Rate-All-That-Apply (RATA) sensory method and a hedonic rating test. The results showed that salak Madu was characterized by sweet, salak ID (typical salak aroma), juiciness, and mealy attributes. Salak Pondoh was described as sweet, fruity, floral/perfumy, and cohesive of mass. Salak Gula Pasir had sensory attributes such as crispness, firmness, chemical, and grittiness. Meanwhile, salak Gading and Sidempuan shared similar sensory profiles, including green, starchy, peel-like, fermented, sour, bitter, and astringent attributes. Salak Madu received the highest preference level, presumably due to its dominant sweet taste. Conversely, salak Sidempuan and Gading showed lower acceptance levels because of their high sourness and astringency intensities. Overall, varieties with sweet taste profiles, such as Madu, Pondoh, and Gula Pasir, aligned better with panelists' preferences than those with dominant sour and astringent characteristics, such as Gading and Sidempuan. These findings have important implications for product development and marketing strategies, particularly in selecting salak varieties that meet consumer preferences for fresh consumption and differentiation in processed products.
Aktivitas penghambatan angiotensin converting enzyme garam rumput laut Sargassum polycystum dan Ulva lactuca Seulalae, Anggrei Viona; Prangdimurti, Endang; Adawiyah, Dede Robiatul; Nurjanah, Nurjanah
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 8 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(8)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/hxf01s26

Abstract

Penyakit hipertensi termasuk silent killer yang menyumbang angka kematian terbesar di Indonesia. Tingginya risiko terkena penyakit ini disebabkan oleh pola hidup yang tidak sehat salah satunya konsumsi natrium yang melebihi batas asupan harian. Rumput laut dapat dimanfaatkan sebagai bahan baku garam sehat yang rendah natrium. Penelitian ini bertujuan untuk menentukan aktivitas angiotensin converting enzyme-inhibitor (ACE-I) terbaik dari garam rumput laut. Bahan baku rumput laut diambil dari jenis Sargassum polycystum dan Ulva lactuca. Garam rumput laut diproduksi melalui perendaman tepung rumput laut dengan akuades (1:10), ekstraksi pada suhu 40°C selama 10 menit, pengeringan filtrat pada suhu 60°C selama 48 jam, dan penghalusan kristal hasil pengeringan. Parameter yang dianalisis meliputi cemaran logam berat, kandungan mineral dan rasio Na/K, total fenol, flavonoid, florotanin, kadar protein terlarut, peptida terlarut, dan ACE-I. Garam S. polycystum dan U. lactuca terdeteksi mengandung mineral Ca, K, Na, Mg, Cu, Fe, dan Zn. Garam rumput laut bebas dari cemaran logam berat. Garam S. polycystum memiliki potensi sebagai pencegah hipertensi yang lebih baik dengan rasio Na/K 0,50, total fenolik 381±0,002 mg GAE/g sampel, total flavonoid 479±0,003 mg QE/g sampel, total florotanin 270±0,001 mg PGE/g sampel, kadar protein terlarut 0,31±0,006 mg/g, dan peptida terlarut 0,043±0,004 mg/g. Nilai penghambatan ACE (IC50) garam S. polycystum sebesar 128,32±1,35 μg/mL dan U. lactuca 1.454,88±0,03 μg/mL. Garam rumput laut S. polycystum memiliki efek penghambatan ACE-I terbaik dibandingkan U. lactuca.
Potensi rumput laut: Kajian komponen bioaktif dan pemanfaatannya sebagai pangan fungsional Erniati, Erniati; Zakaria, Fransiska Rungkat; Prangdimurti, Endang; Adawiyah, Dede Robiatul
Acta Aquatica: Aquatic Sciences Journal Acta Aquatica: Aquatic Sciences Journal, Vol. 3: No. 1 (April, 2016)
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/aa.v3i1.332

Abstract

Rumput laut merupakan sumber daya hayati yang sangat berlimpah di perairan Indonesia. Namun demikian pemanfaatannya untuk pengolahan produk pangan sangat terbatas, terutama untuk produk pangan fungsional. Rumput laut berpotensi dikembangkan sebagai produk pangan fungsional karena mengandung zat gizi dan komponen bioaktif yang berkhasiat untuk kesehatan. Rumput laut mengandung sejumlah komponen bioaktif seperti senyawa fenolik, pigmen alami, polisakarida sulfat, serat dan komponen bioaktif lainnya yang telah diteliti berkhasiat untuk kesehatan. Untuk dapat dikembangkan sebagai produk pangan fungsional, rumput laut yang digunakan harus bebas dari cemaran logam berat dan bahan pencemar lainnya, harus mengandung komponen bioaktif dan zat gizi yang tinggi sehingga harus ada penerapan standar penanaman dan penanganan pasca panen yang baik di tingkat petani rumput laut. Selain itu Proses pengolahan pangan yang diterapkan tidak merusak komponen bioaktif yang terkandung dalam rumput laut. Optimalisasi pengolahan rumput laut sebagai produk pangan fungsional merupakan alternative pemanfaatan potensi rumput laut Indonesia yang dapat meningkatkan nilai ekonomi rumput laut dan yang lebih penting dapat menyediaakan akses pangan sehat bagi masyarakat luas.Seaweed is a living resource that is abundantly available in Indonesian water. However, its utilization in food processing is very limited, especially as functional food products. Seaweed has the potential to be developed as functional food products because it has nutrient and bioactive components that are beneficial for health. Seaweed has a number of bioactive components such as phenolic compound, natural pigment, polysaccharide sulphate, fiber and other bioactive components that has been studied to be advantageous for health. For a seaweed to be developed into functional food product, it must be free from heavy metal and other pollutant contamination, and must contain bioactive components and high nutrients, thus, a good cultivation and postharvest handling standard have to be applied in seaweed farmer level. Moreover, the food processing applied should not damage the bioactive component within the seaweed. Optimization of seaweed processing into functional food product is an alternative for seaweed potential utilization in Indonesia, which could improve the economic value of the seaweed, and more importantly it could provide access for healthy food for community.
Karakteristik fisikokimia dan fungsional tepung Sargassum polycystum sebagai bahan baku pembuatan garam fungsional: Physicochemical and functional characteristics of Sargassum polycystum flour as raw material for production of functional salt Ramlan, Ramlan; Prangdimurti, Endang; Adawiyah, Dede Robiatul; Nurjanah, Nurjanah
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 27 No. 11 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(11)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v27i11.59103

Abstract

Sargassum polycystum memiliki kelimpahan yang sangat tinggi di perairan Indonesia. S. polycystum masih perlu dimanfaatkan secara optimal dalam bidang pangan dan non pangan. Tujuan penelitian ini adalah menentukan karakteristik fisik, kimia, dan fungsional tepung S. polycystum dari perairan Pantai Cibuaya, Ujung Genteng, Sukabumi sebagai bahan baku pembuatan garam fungsional. Penelitian terdiri atas dua tahapan utama meliputi pembuatan dan karakterisasi tepung S. polycystum. Parameter yang dianalisis meliputi rendemen, warna, aktivitas air, proksimat, mineral, NaCl, logam berat, fitokimia, total fenolik, flavonoid, florotanin, dan aktivitas antioksidan (DPPH dan FRAP). Karakteristik fisik tepung S. polycystum, yaitu rendemen 79,52%, L* 44,36±0,33 (gelap), a* 5,14±0,11 (merah), b* 16,51±0,33 (kuning), dan ºhue 72,61±0,01 (merah-kuning). Karakteristik kimia dari tepung S. polycystum meliputi abu 34,43±0,19%, mineral Na 54,32±0,09 mg/g, K 87,12±0,48 mg/g, rasio mineral Na/K 0,62±0,00, dan kadar NaCl 17,11±0,18%. Karakteristik fungsional dari tepung S. polycystum antara lain mengandung alkaloid, fenolik, saponin, dan steroid (pengujian kualitatif) serta mengandung total fenolik 847,05±0,46 mg GAE/g sampel, flavonoid 892,20±0,63 mg QE/g sampel, florotanin 534,11±0,73 mg PGE/g sampel; dan aktivitas antioksidan DPPH (nilai IC50) 52,25±0,52 ppm (kuat), dan kapasitas antioksidan metode FRAP 242,93±2,31 µmmol FeSO4. Tepung S. polycystum memiliki karakteristik fisik, kimia, dan fungsional yang baik, sehingga berpotensi digunakan sebagai bahan baku pembuatan garam fungsional yang bermanfaat untuk kesehatan.
Characterization of physicochemical properties and sensory profile of commercial sorghum crystal sugar (Sorghum bicolor L) Mirlanda; Dede Robiatul Adawiyah; Dias Indrasti
jurnal1 VOLUME 8 ISSUE 2, DECEMBER 2025
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v8i2.1445

Abstract

Sorghum crystal sugar has the potential as an alternative healthy sugar with low-glycemic index that can be consumed by diabetics or dieters. This study aimed to characterize the physicochemical and sensory properties of sorghum sugar based on consumer preferences. Three samples of sorghum crystal sugar from producers with health department licenses and halal certification for physicochemical and sensory analysis. The physicochemical results showed that the three sorghum sugar products have higher moisture content, ash content, and reducing sugars but lower sucrose and pH solution compared to commercial sucrose. The relative sweetness levels of samples 983, 782, and 661 compared to a 7.50% sucrose reference solution were 0.95, 0.92, and 0.91 using the magnitude estimation method. Sensory profiling was conducted using the Check-All-That-Apply (CATA) and Rate-All-That-Apply (RATA) methods. The CATA results indicated that the panelists perceived sorghum sugar to have sensory attributes such as sweet taste, sweet aroma, sweet aftertaste, and burned caramel. Sample 983 was the closest to the ideal sorghum crystal sugar, and there was no significant correlation between sensory attributes and panelists preferences at the 5% significance level. In the development of sorghum crystal sugar, undesirable sensory attributes include burnt scorched, bitter, sticky, amber, wet earthy, and burnt sugar aftertaste. Sample 983 was the most preferred among the three samples, with a liking score of 4.06 and a profile of sweet aroma, gritty, and sweet aftertaste. Sample 782, with a liking score of 3.76, was characterized by attributes such as wet earthy, burned caramel, burnt sugar aftertaste, amber, and sweet aroma. Meanwhile, sample 661 received the lowest liking score of 3.52, with sensory attributes of bitter, burnt scorched, sour fermented, bitter aftertaste, cereal, and sticky.
Profil Sensori Keripik Kentang Berdasarkan Check-All-That-Apply dan Ideal Profile Method Krisjati, Paulina Gandhes Dian; Andarwulan, Nuri; Adawiyah, Dede Robiatul
Jurnal Teknologi dan Industri Pangan Vol. 36 No. 2 (2025): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2025.36.2.135

Abstract

The snack industry has shown a stable increment for years and still has great potential for further increase. Potato chips rank second in sales volume in the snack industry, with an increase of 10.7% in 2022 compared to the previous year, propelling the manufacturers to compete in launching competitive  products in the market. To minimize the failure rate of new products, the knowledge of ideal sensory profile and attributes of potato chips is needed. Check-all-that-apply and ideal profile method are consumer perspective-based sensory profiling methods that provide a better understanding of a product’s sensory profile and ideal attributes. Three of the most consumed potato chips brands were used as benchmarks to determine the ideal sensory profile of potato chips with beef BBQ flavor. The result showed that the ideal attributes of potato chips consist of beef aroma and flavor, smokey aroma and flavor, savory taste, hardness, and crispness. These findings might help in developing more ideal-like potato chips and positively affecting consumers’ overall liking of the product. The result of sensory profile testing with consumers, particularly IPM, strongly correlated with the scoring attributes test conducted by selected panelists. There were sensory profile differences observed among the three samples used, which could be attributed to variations in raw materials and the processing technology used during production.
FTIR Profiles, Proximate Composition, and Microbial Counts of Tauco with Sensory and Amino Acid Profiles of Ultrafiltration Fractions Herlina, Vika Tresnadiana; Lioe, Hanifah Nuryani; Adawiyah, Dede Robiatul; Kusumaningrum, Harsi Dewantari
Indonesian Food Science and Technology Journal Vol. 9 No. 1 (2025): Volume 9 Number 1, December 2025 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v9i1.43977

Abstract

Twenty-four different tauco samples, available as commercial salt-fermented soybean products in Indonesia, were investigated for their microbial counts, proximate composition, as well as FTIR profiles obtained by attenuated total reflectance-fourier transform infrared (FTIR-ATR) instrument. The total and free amino acid profiles by UHPLC, as well as sensory characteristics by taste dilution analysis (TDA) of their ultrafiltration fractions (tauco fractions with molecular weights less than 3 kDa or <3 kDa) were also revealed. The objective of this study was to comprehensively characterize the commercial tauco products in Indonesia through integrated microbial, chemical, and sensory analyses of the products and their low molecular fractions. Tauco samples had total microbes reaching 4 to 9 log CFU/g. Lactic acid bacteria (LAB), which act in the second step of fermentation, were counted at much higher levels in all samples than molds/yeasts, which are important in the first step of fermentation. FTIR profiles of tauco samples are correlated with their protein content. Functional groups correlated with the proximate composition of tauco are identified as follows: protein with carbonyl (C=O) and aliphatic hydrocarbon (C-H), fat with carbonyl (C=O), and carbohydrate with hydroxyl (O-H) groups. Umami was identified as the predominant taste of their ultrafiltration fractions. The amino acid profiles of tauco fractions <3 kDa showed relatively high residual amino acid contents, suggesting abundant peptide content. However, multivariate orthogonal projections to latent structure (OPLS) analysis showed that free amino acids, including glutamic and aspartic acids (umami), glycine and serine (sweet), and phenylalanine and tyrosine (bitter), contributed significantly to the umami characteristic of tauco. This finding shows that free amino acids could contribute to the desirable taste of tauco. This study provides a comprehensive characterization of Indonesian tauco, offering a practical scientific reference for producers to understand product variability, improve fermentation control, and enhance the consistency and value of commercial products.
Karakteristik sifat fisikokimia madu hutan, madu budidaya, dan madu lebah tanpa sengat di Indonesia Fatmawati, Devi; Adawiyah, Dede Robiatul; Hasanah, Uswatun
AGROINTEK Vol 20, No 1 (2026)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v20i1.24737

Abstract

Indonesia is a vast archipelago with significant biodiversity, including honey bee species that produce large amounts of honey. Therefore, understanding the chemical and physical properties of the various types of honey produced is essential for improving the utilization and diversification of the national food supply. This study used a Completely Randomized Design (CRD) method with various types of Indonesian honey, namely forest honey, cultivated honey, and stingless bee honey obtained from Kalimantan, Sumatra, and Java. It included chemical characterization (moisture content, ash, pH, total phenolics, vitamin C, total sugar) and physical characterization (color and rheology) of honey. The result showed that cultivated honey has the best chemical properties (moisture content and total sugar). Forest honey has the highest vitamin C content. Honey from the stingless bee (Heterotrigona itama) from East Java has the lowest ash content and pH. The honey of the stingless bee Tetragonula leaviceps had the highest total phenol content. The physical properties of all honey were dominantly brownish-yellow and had a non-Newtonian dilatant flow behavior. The PCA results revealed that the chemical and physical properties of the honey samples differed significantly. There was a positive correlation between the total sugar and the constant viscosity index value of the honey.
Co-Authors Agustin, Denny Ahmad Johari Akbar, Dzifiar Yasykuri Akbar, Dzifiar Yasykuri Alfiyani, Novi Amalia Shabrina Ramadhani Anggrei Viona Seulalae Angka, Stephanie Anis Khairunnisa Annisa Hayyu Fatmawati Astri Hermeinasari Ayunda Rachmawati Azis Boing Sitanggang Bambang Pontjo Priosoeryanto Bendi Sabela Budi Nurtama C Hanny Wijaya Dahrul Syah Dase Hunaefi Dase Hunaefi Denny Agustin Desty Gitapratiwi Devi Fatmawati, Devi Dewi Sartika Saragih Dian Herawati Dian Puspitasari Dias Indrasti Dias Indrasti Dwinawati, Elisabeth Efendi, Darda Eko Purnomo Eko Purnomo Eko Yuniarsih Elvira Syamsir Endang Prangdimurti Erniati Erniati Erniati, Erniati Febby Setiawan Felia Prima Wefiani Feri Kusnandar Florentina Maria Titin Supriyanti Fransisca Zakaria Rungkat Fransiska Rungkat Zakaria FRANSISKA RUNGKAT ZAKARIA Fransiska Rungkat Zakaria Fransiska Utami Frido, Salsabila Safira Gitapratiwi, Desty Hanifah Nuryani Lioe Henni Rizki Septiana Herlina, Vika Tresnadiana Hermeinasari, Astri Hoerudin Hoerudin Hoerudin Hoerudin Hunaefi, Dase Kaoru Kohyama Kariska Iswari Yasa Kezia Patricia Krisjati, Paulina Gandhes Dian Leonie Margaretha Widya Pangestika, Leonie Margaretha Widya Liber Liber Liliasari , Lilis Nuraida Lince Lince Lince Lince Lince, Lince Malik Abdul Azis Maria Afrida Masykur, Siti Fauziyyah Medina Alia Rahmawati Melina Melina Melzer, Guido Mirlanda Miss Sathita Wisetsombat Mutiara Utami N. Nurjanah Namirah, Aisyah Maryam Ni Nyoman Puspawati Nova Kurnia Nugraha Edhi Suyatma Nur Wulandari Nur Wulandari Nur Wulandari Nuri Andarwulan Nurjanah Nurjanah Nurlela, Lani Olivia Mellyana Tjiptoputri Palupi, Nurheni Sri Patricia, Kezia Piyaporn Chueamchaitrakun Piyaporn Chueamchaitrakun Purwiyatno Hariyadi Putri, Permata Adinda Rakhmadani, Amalia Ramlan, H. Reno Irwanto Ria Noviar Triana Rinaldi, Ahmad Rini Kesenja Rini Kesenja Rohani Islami SARASWATI SARASWATI Sari, Ulfiana Anika Sholehuddin, Zen Fauzan Siregar, Lerissa Aulia Siti Fauziyyah Masykur Stephanie Angka Subarna Subarna Sugiyono . Sugiyono Sugiyono Suliantari Suliantari Tiara Indra Saraswati Tjahja Muhandri Tomoko Sasaki Triana, Ria Noviar Ulfiana Anika Sari Uswatun Hasanah Uswatun Hasanah Utami, Mutiara Siska Putri Weinreich, Bernd Winiati Pudji Rahayu Yogi Karsono Yulianti Yulianti Zeller, Yves Henri Marie