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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Jurnal Akuatika Jurnal Perikanan Kelautan Jurnal AGROTEKNOLOGI Berkala Perikanan Terubuk Biota Jurnal Akuatika Indonesia JURNAL IPTEKS PEMANFAATAN SUMBERDAYA PERIKANAN Albacore : Jurnal Penelitian Perikanan Laut Jurnal Perikanan Universitas Gadjah Mada Techno-Fish Journal of Tropical AgriFood Jurnal Lemuru : Jurnal Ilmu Perikanan dan Kelautan Indonesia Asian Journal of Aquatic Sciences ZIRAA'AH MAJALAH ILMIAH PERTANIAN Grouper: Jurnal Ilmiah Perikanan Juvenil: Jurnal Ilmiah Kelautan dan Perikanan Journal of Fish Health Farmers: Journal of Community Services Jurnal Perikanan Jurnal Natur Indonesia
Iis Rostini
Fakultas Perikanan Dan Ilmu Kelautan Universitas Padjadjaran
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Energy Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Physics Social Sciences Veterinary Other

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Effect of Seaweed (Eucheuma cottonii) Flour Addition on the Level of Preference of Choux Pastry Fajrianto, Fiqri; Junianto; Maulina, Ine; Rostini, Iis
Journal of Fish Health Vol. 5 No. 3 (2025): Journal of Fish Health
Publisher : Aquaculture Department, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jfh.v5i3.6360

Abstract

Choux pastry is a baked product that generally has low fiber content due to its primary ingredient, wheat flour, which contains minimal dietary fiber. Incorporating alternative ingredients rich in fiber can enhance its nutritional value. One such ingredient is Eucheuma cottonii seaweed flour, which is high in dietary fiber and offers potential for innovation in the utilization of fishery-based products. Dietary fiber plays an important role in binding water, improving digestion, and reducing the risk of certain diseases such as cancer. This research aimed to determine the optimal level of Eucheuma cottonii seaweed flour addition to choux pastry based on consumer preference. The study was conducted in December 2024 at the Fishery Product Technology Laboratory, Faculty of Fisheries and Marine Sciences, and at the Chemistry Application Laboratory and PPBS Service Building, Faculty of Mathematics and Natural Sciences, Padjadjaran University. An experimental method was used with four treatments: 0% (control), 7.5%, 10%, and 12.5% seaweed flour. Organoleptic tests (appearance, aroma, taste, and texture) were performed by 25 semi-trained panelists, and proximate analysis was conducted. The results showed that the choux pastry with 10% seaweed flour was the most preferred, with organoleptic scores of 7.8 for appearance, 7.6 for aroma, 7.5 for texture, and 7.7 for taste. Proximate analysis indicated that the 10% seaweed flour choux pastry contained 0.3% crude fiber, 2.9% moisture, 2.28% ash, 27.43% fat, 11.27% protein, and 56.09% carbohydrates.
FAKTOR-FAKTOR PENGOLAHAN YANG MEMENGARUHI MUTU ORGANOLEPTIK KERUPUK CUMI-CUMI Filardi, Tara; Rusky I. Pratama; Yuli Andriani; Iis Rostini
Techno-Fish Vol. 9 No. 1 (2025): TECHNO-FISH
Publisher : TECHNO-FISH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25139/tf.vi.10600

Abstract

Squid (Loligo sp.) is a non-fish fishery product that has high economic value and abundant nutritional content, especially protein, fat, and minerals. The utilization of squid as raw material for crackers is a food product diversification innovation that can increase the added value of this commodity, especially in the micro, small and medium enterprise (MSME) sector. This study aims to systematically review the biological classification of squid, its nutritional content, the process of making squid crackers, and factors that affect the organoleptic quality of the product. This article uses a literature review approach to review the factors in the manufacturing process that affect the quality of squid crackers, including the squid cracker manufacturing process involving the stages of washing and weeding, mashing, dough making, dough molding, dough steaming, cracker drying, and cracker frying. The study results show that the quality of squid crackers is highly influenced by the quality of raw materials, dough kneading, dough steaming time, dough drying, and frying temperature determine the final product.
THE EFFECT OF STEAMING TIME OF THE DOUGH ON THE PREFERENCE LEVEL OF SQUID CRACKERS (Loligo sp.) Pratama, Rusky Intan; Andriani, Yuli; Rostini, Iis; Filardi, Tara
Jurnal Perikanan Unram Vol 15 No 4 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i4.1582

Abstract

Cumi-cumi (Loligo sp.) merupakan komoditas perikanan bernilai ekonomi tinggi dengan kandungan gizi yang kaya, sehingga berpotensi dikembangkan menjadi berbagai produk olahan bergizi seperti kerupuk cumi-cumi. Pengolahan kerupuk cumi-cumi melibatkan beberapa tahapan penting, di mana proses pengukusan berperan besar dalam menentukan kualitas fisik dan organoleptik produk akhir. Penelitian ini bertujuan untuk menganalisis pengaruh lama pengukusan adonan terhadap tingkat kesukaan kerupuk cumi-cumi (Loligo sp.) sehingga menghasilkan produk yang disukai oleh panelis, serta menganalisis sifat fisik dari kerupuk cumi-cumi yang disukai. Penelitian ini dilaksanakan di Laboratorium Pengolahan hasil Perikanan Fakultas Perikanan dan Ilmu Kelautan Universitas Padjadjaran, dan Laboratorium Fakultas Teknologi Industri Pertanian Universitas Padjadjaran pada bulan Desember 2024 hingga Februari 2025. Metode penelitian yang digunakan adalah metode eksperimental dengan 3 perlakuan lama pengukusan adonan yaitu 30 menit, 45 menit dan 60 menit. Parameter yang diamati yaitu karakteristik organoleptik yang dinilai oleh 20 panelis semi-terlatih yang meliputi kenampakan, aroma, rasa dan tekstur, serta sifat fisik seperti uji kekerasan dan uji daya kembang. Data yang diperoleh dari hasil pengamatan uji Hedonik dianalisis menggunakan uji Friedman dan data yang diperoleh dari uji kekerasan dianalisis secara deskriptif serta uji daya kembang dianalisis menggunakan analisis ANOVA. Hasil penelitian menunjukkan bahwa kerupuk cumi-cumi dengan lama pengukusan 45 menit merupakan perlakuan yang paling disukai oleh panelis dengan nilai rerata kenampakan 7,9; aroma 7,4; rasa 8,0; dan tekstur 8,0. Hasil uji tekstur (hardness) perlakuan B sebesar 2.301,632 gf dan uji daya kembang sebesar 56,57%.
Penambahan Tepung Ikan Teri Terhadap Tingkat Kesukaan Nori-Like Berbahan Baku Ulva lactuca Dan Eucheuma cottonii Amelia, Santi; Liviawaty, Evi; Rostini, Iis; Pratama, Rusky Intan
Juvenil Vol 6, No 3: Agustus (2025)
Publisher : Department of Marine and Fisheries, Trunojoyo University of Madura, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/juvenil.v6i3.31453

Abstract

ABSTRAKNori merupakan produk olahan rumput laut yang dikeringkan berbentuk lembaran tipis. Bahan alternatif pembuatan nori-like yaitu Ulva lactuca dan Eucheuma cottonii yang banyak ditemukan di Indonesia. Penambahan tepung ikan teri pada pembuatan nori-like diharapkan dapat memengaruhi karakteristik fisik, karakteristik sensori meliputi kenampakan, aroma, tekstur, dan rasa serta tingkat kesukaan produk nori-like. Tujuan penelitian ini adalah untuk menentukan tingkat penambahan tepung ikan teri yang tepat pada pembuatan nori-like agar menghasilkan produk yang paling disukai. Metode yang digunakan adalah eksperimental terdiri dari empat perlakuan penambahan tepung ikan teri yaitu 0%, 1,5%, 3%, dan 4,5%. Parameter yang diamati pada penelitian ini yaitu uji tingkat kesukaan (hedonik) dengan panelis sebanyak 20 orang dan uji karakter fisik (Texture Profile Analisis dan aktivitas air). Uji hedonik dianalisis menggunakan statistik non-parametrik dengan uji Friedman, selanjutnya dilakukan uji lanjutan perbandingan berganda (multiple comparison) dan uji Bayes untuk pengambilan keputusan. Hasil penelitian uji hedonik menunjukkan bahwa nori-like dengan penambahan tepung ikan teri perlakuan 3% merupakan perlakuan yang paling disukai oleh panelis dengan nilai kesukaan kenampakan 7,4; aroma 8,3; rasa 7,9 dan tekstur 7,9. Nilai karakteristik fisik perlakuan 3% adalah kekerasan 423,0 gf; daya patah 3,42 N; kerenyahan 1.450 gf; dan aw 0,45.Kata Kunci: karakteristik fisik, nori-like, rumput laut, tepung ikan teri, tingkat kesukaanABSTRACTNori is a processed seaweed product that is dried into thin sheets. Alternative raw materials for making nori-like products are Ulva lactuca and Eucheuma cottonii, which are widely found in Indonesia. The addition of anchovy fish flour in the production of nori-like products is expected to influence the physical characteristics, sensory characteristics including appearance, aroma, texture, and taste, as well as the preference level of the nori-like product. The objective of this study was to determine the appropriate level of anchovy fish flour addition in nori-like production to produce the most preferred product. The method used was experimental, consisting of four treatments with anchovy fish flour additions of 0%, 1.5%, 3%, and 4.5%. The parameters observed in this study were preference tests (hedonic) with 20 panelists and physical characteristic tests (Texture Profile Analysis and water activity). The hedonic test was analyzed using non-parametric statistics with the Friedman test, followed by multiple comparison test and Bayes test for decision making. The results of the hedonic test showed that the nori-like product with 3% anchovy fish flour addition was the most preferred by panelists, with liking scores for appearance 7,4; aroma 8,3; taste 7,9; and texture 7,9. The physical characteristic values for the 3% treatment were hardness 423.0 gf; fracturability 3,42 N; crispness 1,445.03 gf; and water activity 0,45.Keywords: anchovy fish flour, nori-like, physical characteristics, preference level, seaweed
Penambahan Tepung Ikan Cakalang Sebagai Sumber Protein Pada Tingkat Kesukaan Tortilla Chips Firdaus, Nur Aini Azhar; Rostini, Iis; Arief, R. Mochamad Candra Wirawan; Pratama, Rusky Intan
Jurnal Perikanan Unram Vol 15 No 4 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i4.1638

Abstract

Innovations to increase protein content in tortilla chips can be achieved by adding skipjack tuna flour. This study aims to analyze the percentage of skipjack tuna flour addition in the production of tortilla chips that are most preferred by panelists and to analyze the proximate composition of the most preferred tortilla chips. This study was conducted at the Fisheries Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, University of Padjadjaran, and the Laboratory of PT Saraswanti Indo Genetech in February 2025. The research method used was experimental with 4 treatments and 25 semi-trained panelists as replicates. The treatments involved adding skipjack tuna flour to tortilla chips at levels of 0%, 7.5%, 10%, and 12.5%. The parameters observed were organoleptic characteristics (appearance, aroma, texture, taste) and chemical characteristics (protein content, ash content, fat content, moisture content, and carbohydrate content). The data obtained will be analyzed using the Friedman test and Bayes' equation. The study concluded that the addition of 12.5% skipjack tuna flour was the most preferred treatment, with an average score of 6.28 for appearance, 7.64 for aroma, 8.04 for texture, and 8.84 for taste. The alternative value for the treatment with 12.5% skipjack tuna flour addition was 8.21. The proximate analysis results of the most preferred tortilla chip treatment showed a protein content of 7.56%, ash content of 1.82%, fat content of 20.67%, moisture content of 4.35%, and carbohydrate content of 65.60%.
Pengaruh Penambahan Tepung Daging Ikan Patin Terhadap Karakteristik Sensoris dan Tingkat Kesukaan Kue Semprit Solihah, Rif'atus; Junianto, Junianto; Nurhayati, Atikah; Rostini, Iis
Jurnal Perikanan Unram Vol 15 No 4 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i4.1656

Abstract

Kue semprit adalah salah satu kue kering yang banyak disukai oleh masyarakat karena memiliki rasa yang manis dan tekstur yang renyah. Inovasi dalam pengolahan kue semprit dapat dilakukan dengan menambahkan bahan pangan lain, salah satunya tepung daging ikan patin. Penambahan bahan tersebut diharapkan memberikan variasi rasa dan karakteristik sensori yang berbeda. Penelitian ini dilakukan dengan tujuan untuk mengetahui pengaruh penambahan tepung daging ikan patin terhadap tingkat kesukaan kue semprit, serta untuk menentukan persentase penambahan yang paling disukai. Metode yang digunakan dalam penelitian ini adalah metode eksperimental, dengan empat variasi perlakuan penambahan tepung daging ikan patin, yaitu: 0%, 2,5%, 5%, dan 7,5%. Parameter yang diamati dalam penelitian ini meliputi uji hedonik yang mencakup aspek warna, aroma, rasa, dan tekstur. Data hasil pengujian dianalisis menggunakan metode statistik non-parametrik, yaitu Uji Freidman. Berdasarkan hasil analisis, kue semprit dengan penambahan tepung daging ikan patin sebesar 5% memperoleh tingkat kesukaan tertinggi, dengan skor warna 7, aroma 9, tekstur 9, rasa 9, dan nilai alternatif 8,68. Berdasarkan hasil tersebut, disarankan penggunaan tepung daging ikan patin pada kisaran 2,5-5% dalam pembuatan kue semprit untuk mempertahankan daya terima konsumen
Pengaruh Penambahan Tepung Daging Ikan Patin (Pangasius hypophthalmus) Sebagai Peningkat Protein Terhadap Tingkat Kesukaan Roti Bagelen Putri, Dinda Lestari; Junianto, Junianto; Nurhayati, Atikah; Rostini, Iis
Jurnal Perikanan Unram Vol 15 No 4 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i4.1659

Abstract

Ikan patin merupakan sumber protein hewani yang potensial guna memperbaiki kandungan gizi dalam produk pangan, seperti roti bagelen yang diketahui memiliki kandungan protein relatif rendah. Penelitian ini bertujuan untuk mengevaluasi pengaruh penambahan tepung daging ikan patin terhadap karakteristik organoleptik roti bagelen serta menentukan perlakuan terbaik berdasarkan metode Bayes. Dalam penelitian ini diterapkan metode eksperimental dengan 4 perlakuan (0%; 2,5%; 5%; dan 7,5%) dan parameter yang diamati dalam riset ini yaitu kenampakan, aroma, rasa, dan tekstur. Data dianalisis menggunakan uji Friedman dan metode Bayes. Hasil penelitian menunjukkan bahwa penambahan tepung daging ikan patin berpengaruh nyata terhadap aroma dan rasa (p<0,05), namun tidak berpengaruh nyata terhadap kenampakan dan tekstur (p>0,05). Perlakuan terbaik diperoleh pada penambahan 5% tepung daging ikan patin yang menghasilkan nilai tingkat kesukaan tertinggi pada semua parameter yaitu kenampakan (8,0), aroma (7,9), rasa (8,4), dan tekstur (7,5). Hasil analisis menggunakan metode Bayes menunjukkan bahwa rasa memiliki bobot kriteria tertinggi yaitu 0,55 dalam menentukan daya terima panelis terhadap roti bagelen
Pengaruh Penambahan Tepung Daging Ikan Patin (Pangasius hypophthalmus) Terhadap Tingkat Kesukaan Kulit Macaron Rahayu, Wanda Sri; Junianto, Junianto; Nurhayati, Atikah; Rostini, Iis
Jurnal Perikanan Unram Vol 15 No 4 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i4.1662

Abstract

Striped catfish meat flour contains a valuable source of protein that can be utilized as an additive in the production of baked goods such as macaron shell. This study aims to determine the right amount of addition of striped catfish meat flour (Pangasius hypophthalmus) in making macaron shell so as to produce the most preferred product. This research was conducted from December 2024 to May 2025 at the Fishery Product Processing Technology Laboratory, Joint Building of Fisheries and Agriculture, Fishery Product Processing Laboratory, Building 2 FPIK Unpad, and Laboratory Services UPTD Testing and Application of Quality of Fishery Products Cirebon. The method used in this study is an experimental method, namely the manufacture of macaron shell which is given the addition of striped catfish meat flour with 4 different addition treatments (0%, 2.5%, 5% and 7.5%) with 25 semi trained panelists as replicates to determine the level of panelist preference for macaron shell.
PENAMBAHAN TEPUNG RUMPUT LAUT (Eucheuma cottonii) SEBAGAI SUMBER SERAT TERHADAP TINGKAT KESUKAAN CENDOL Parliamentary, Fazira; Rostini, Iis; Nurruhwati, Isni; Pratama, Rusky Intan
Jurnal Perikanan Unram Vol 15 No 4 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i4.1690

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung rumput laut Eucheuma cottonii terhadap karakteristik kimia dan organoleptik cendol. Penelitian ini dilaksanakan di Laboratorium Pengolahan Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan Universitas Padjadjaran, serta di Laboratorium (SIG) PT. Saraswanti Indo Genetech Bogor. Metode riset yang digunakan adalah metode eksperimen dengan menggunakan 4 perlakuan penambahan tepung rumput laut sebanyak 0%, 5%, 10%, dan 15% pada cendol. Uji organoleptik dilakukan sebanyak 25 orang panelis semi terlatih sebagai ulangan. Parameter yang diuji meliputi tingkat kesukaan kenampakan, aroma, rasa, dan tekstur serta kadar air, protein, lemak, abu, serat pangan. Data hasil uji organoleptik dianalisis dengan uji Friedman dan Bayes, sedangkan hasil uji kimia dianalisis secara deskriptif komparatif. Hasil riset ini menunjukkan bahwa penambahan tepung rumput laut Eucheuma cottonii pada cendol sebesar 5% merupakan perlakukan yang paling disukai berdasarkan parameter organoleptik dengan nilai rata-rata tingkat kesukaan kenampakan (7,3); aroma (6,8); rasa (7,0); dan tekstur (6,8) dan menghasilkan komposisi proksimat yaitu kadar air (91,55%); kadar abu (0,16%); kadar protein (0,59%); kadar lemak (0,02%); karbohidrat (7,70%) dan kadar serat pangan menjadi (1,94%).
Sanitasi dan Higienitas Tempat Pelelangan Ikan Serta Analisis Mutu Organoleptik Ikan Tongkol Lisong (Auxis rochei Risso, 1810) di Muara Angke, Jakarta Utara Tiaraningsih, Thania; Pratama, Rusky Intan; Mulyani, Yuniar; Rostini, Iis
Jurnal Perikanan Unram Vol 15 No 4 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i4.1697

Abstract

The Fish Auction Place (FAP) is a facility that supports fishermen in distributing their catches. Muara Angke FAP is one of the active auction places in Jakarta. Fish is a perishable commodity that requires proper handling to maintain its quality, including hygiene and sanitation facilities, especially to preserve the quality of little tuna (Auxis rochei). This study aims to analyze the sanitation and hygiene conditions at Muara Angke FAP based on Minister of Marine Affairs and Fisheries Decree No. 1 of 2007 (KEP. KP 01/MEN/2007), assess the organoleptic quality of little tuna, and analyze the relationship between sanitation-hygiene and tuna quality. The research was conducted from January to February 2025 using a case study method. Sanitation and hygiene data were obtained using purposive sampling, while little tuna samples for organoleptic and pH tests were taken using simple random sampling. Spearman correlation was used to analyze the relationship between FAP sanitation-hygiene and tuna quality. The results show that most sanitation and hygiene aspects meet the standards, although some deficiencies remain in facilities such as handwashing stations, toilets, environmental cleanliness, and warning signs. The organoleptic test yielded a final score of 7, indicating that frozen little tuna at Muara Angke FAP is still considered fresh. The pH ranged from 5.3 to 5.7, also indicating freshness. Spearman correlation analysis showed a weak positive relationship (r= 0.281) with no significant correlation (p= 0.231) between sanitation-hygiene and the quality of little tuna.
Co-Authors Achmad Rizal Affandy, Faried Alexander M. A. Khan Anggreini, Diyah Ayu Ardytiandi, Rifky Arief, R. Mochamad Candra Wirawan Asep Agus Handaka Atikah Nurhayati Aulia Andhikawati Ayi Yustiati Azka Iqbal Beni Guswanto Danella, Amanda Puspa Dede Supriatna Dhita Hapsari Anggraeni Dini Maliha Dwi Oktarahdiana Dwiky Prabowo Eddy Afrianto Eddy Afrianto Eddy Afrianto Emma Rochima Evi Liviawaty Fajrianto, Fiqri Febriana, Nisrina Filardi, Tara Firanida, Sinta Firdaus, Nur Aini Azhar Fitrianto, Nur Gabriela, Lisa Giwangkara, Muhammad Qobul Raja Dirgantara Hana Siti Maharani Handaka, Asep Agus Hanun, Inas Maya Tamimah Hasani, Fiza Jasmine Hasibuan, Linda Naomi Hendra Nopandi Herman - Hamdani Herman, Roffi Grandiosa Heti Herawati Ibnu Dwi Buwono Ickman Santi Kusumawardani Indah Nurwulan Ine Maulina Ine Maulina Intan Pratama IRPAN IRPAN, IRPAN Iskandar Iskandar Isni Nurruhwati Iwang Gumilar Izza Mahdiana Apriliani Junianto Junianto - Junianto Junianto Junianto Junianto JUNIANTO JUNIANTO Kiki Haetami Laily Hikmawati Lantun Paradhita Dewanti Lina Karlina M. Firhandy Dwipayana Meida Maulida Mochamad Untung Kurnia Agung Muhammad Yusuf Awaluddin Mutiara Insani Nasrunnisa, Ayuni Nia Kurniawati Nia Kurniawati Nia Kurniawati Nielam Vioni Nur Annisa Diva Rizki Utami Nur Latifah, Atik Oktarahdiana, Dwi Parliamentary, Fazira Pramesti, Adriana Putri Prasetya, Muhamad Diva Pratama , Rusky Intan Pratama, Rusky Pratiwy, Fittrie Meylianawaty Putri, Dinda Lestari Putri, Zaky Yoana Rahayu, Wanda Sri Rahmi Amanah Ratih Wulandari Reni Rahmi Afriani Rita Rostika Riyadi, Reihan Slamet Rohmah, Tuhpatur Rusky I. Pratama Rusky Intan Pratama Rusky Intan Pratama Rusky Intan Pratama Rusky Intan Pratama Rusky Intan Pratama Rusky Intan Pratama Rusky Intan Pratama Rusky Pratama Salsabila, Lulu Santi Amelia Saputra, Fachrul Sari, Elviana Dian Mustika Solihah, Rif'atus sunarto sunarto Syamsuddin, Mega Laksmini Syarifudin Sahlan Syauqibik, Achmad Tiaraningsih, Thania Vadhilah Savetri Wildah, Halyda Aulia Yeni Mulyani Yuli Andriani Yuli Andriani Yuniar Mulyani Zain, Balqis Aliya