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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal MIPA PHARMACON Jurnal Bios Logos CHEMISTRY PROGRESS Jurnal Entropi Sainstek KALAM CENDEKIA PGSD KEBUMEN IPTEK Journal of Proceedings Series Jimma : Jurnal Ilmiah Manajemen Muhammadiyah Aceh Jurnal Penelitian Tanaman Industri agriTECH Indonesian Journal of Chemistry Indonesian Journal of Pure and Applied Chemistry Jambura Journal of Chemistry Iqtishoduna: Jurnal Ekonomi Islam Fullerene Journal of Chemistry JURNAL MANAJEMEN DAN BISNIS INDONESIA The Studies of Social Sciences Jurnal Pengabdian Masyarakat IPTEKS Jurnal Sains Manajemen dan Bisnis Indonesia Community Engagement and Emergence Journal (CEEJ) Jurnal Penelitian Tanaman Industri (Littri) Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat BUDGETING : Journal of Business, Management and Accounting Jurnal Anugerah: Jurnal Pengabdian Kepada Masyarakat Bidang Keguruan dan Ilmu Pendidikan Jurnal Simki Economic Dynamic Management Journal AKSELERASI: Jurnal Pendidikan Guru MI AbdiTechno (Jurnal Pengabdian Masyarakat) Jurnal Sains Manajemen Jurnal Ekonomi dan Bisnis GROWTH (JEBG) Service Management Triangle : Jurnal Manajemen Jasa Jurnal Ekonomika Dan Bisnis Solidaritas: Jurnal Pengabdian Jurnal Ilmiah Sains Jurnal Comparative : Ekonomi Dan Bisnis Jurnal Mahasiswa Entrepreneur Relasi : Jurnal Ekonomi Jurnal Akuntansi, Manajemen, dan Perencanaan Kebijakan Jurnal FisTa : Fisika dan Terapannya Journal of Business Management Ektasi : Jurnal Ekonomi, Akutansi dan Organisasi Jurnal Pengabdian Masyarakat Manage JURNAL MANAJEMEN DAN BISNIS INDONESIA Jurnal Ilmiah Manajemen Dan Kewirausahaan
Feti Fatimah
Departement Of Chemistry, Faculty Of Mathematics And Natural Science,Sam Ratulangi University, Manado
Religion Agriculture, Biological Sciences & Forestry Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Physics Social Sciences Other

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 1 
PENGARUH pH TERHADAP STABILITAS OKSIDATIF DAN EFEKTIVITAS ANTIOKSIDAN DALAM SISTEM EMULSI Fatimah, Feti
CHEMISTRY PROGRESS Vol 1, No 2 (2008)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/cp.1.2.2008.4957

Abstract

The oxidation of lipids in emulsified form is more complex than that in bulk lipid. In Emulsion form, thereare more variables influencing lipid oxidation, including oil proportion, type and concentration of emulsifier,pH and buffer system. The aims of this research were to study the effect of pH on oxidative stability andeffectiveness of antioxidants of emulsion system. The oxidative stability and antioxidants effectiveness inthis system were determined by hydroxyperoxydes content. The result showed that reduction pH from 5,7to 3,7 could reduce its oxidative stability. The pKa of antioxidants also influenced their effectiveness on theemulsion system Keywords: oxidative stability, antioxidant, emulsion, pH, hydroxyperoxydes
STUDI TENTANG PEMBUATAN 1-(3,4-METILENDIOKSIFENIL)- 2-PROPILALKOHOL Fatimah, Feti
CHEMISTRY PROGRESS Vol 2, No 2 (2009)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/cp.2.2.2009.4967

Abstract

A study has been carried out to synthesis of 1-(3,4-methylenediooxyphenil)-2-propylalcohol from safrole. Thesynthesize was done using react the oxymercuration-demercuration by means of mercury of acetate andsodium of boronhydride, while identifying conducted with the liquid gas chromatography and spectrometer.The experimental result show that the percentage yield of 1-(3,4-methylenedioxyphenil)-2-propylalcohol was77,78%. Keywords: 1-(3,4-methylenedioxyphenil)-2-propylalcohol
TOTAL ANTIOKSIDAN DARI BEBERAPA JENIS SAYURAN TINUTUAN YANG DITANAM DI DAERAH BERBEDA KETINGGIAN Momuat, Lidya; Fatimah, Feti; Wehantouw, Frenly; Mamondol, Oktavianus
CHEMISTRY PROGRESS Vol 4, No 1 (2011)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/cp.4.1.2011.26499

Abstract

ABSTRACTMomuat et al., 2011. Total antioxidant of some Tinutuan vegetables planted in different altitude places.A research was done to to study the effect of altitude on total antioxidant some tinutuan vegetables. Totalantioxidant of some vegetables was evaluated using ferric reducing antioxidant plasma method. The resultsshow that vegetables treat by heating possessed high antioxidant activity. Total antioxidant of gedi, spinach,kangkung and kemangi from Tomohon were 0.02, 1.37, 0.06 and 0.08, respectively. Total antioxidant of gedi,spinach, kangkung and kemangi from Manado were 0.36, 1.84, 0.30 and 0.58, respectively. High totalantioxidant activity of vegetables from Manado caused by Manado land contain more minerals to support plantgrowth and metabolism.Keywords : altitude, vegetables, tinutuan, total antioxidant
AKTIVITAS ANTIOKSIDAN DARI SANTAN KELAPA DI SULAWESI UTARA Muchsin, Reyhan; Fatimah, Feti; Rorong, Johnly A.
CHEMISTRY PROGRESS Vol 9, No 2 (2016)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/cp.9.2.2016.27985

Abstract

Telah dilakukan penelitian untuk menentukan aktivitas antioksidan dari santan kelapa di Sulawesi Utara. Santan kelapa dibuat dengan cara kelapa dikupas, dibuang kulit coklat yang menempel pada daging kelapa, selanjutnya daging kelapa diparut, diperas, dan disaring. Penentuan kandungan total fenol menggunakan metode Folin-Ciocalteu dan aktivitas antioksidan menggunakan metode serapan radikal 1,1-difenil-2-pikrilhidrazil (DPPH). Hasil Pengujian menunjukkan kandungan total fenol tertinggi terdapat pada SKG sebesar 34,80 mg/Kg diikuti SKH dan SKD dengan nilai 30,03 mg/Kg dan 26,16 mg/Kg. Aktivitas penangkal radikal bebas paling tinggi terdapat pada SKG dengan nilai presentase sebesar 73,48% diikuti SKD dan SKH dengan nilai 58,17% dan 37,88%. Hasil ini menunjukkan bahwa santan kelapa yang ada di Sulawesi Utara berpotensi sebagai antioksidan alami. ABSTRACTA research had been conducted to determine the antioxidant activity of coconut milk in North Sulawesi. Coconut milk is made by coconut peeled, discarded brown skin on the meat of coconut, further shredded coconut meat, squeezed and filtered. The determination of phenolic content was using Folin-Ciocalteu method and the antioxidant activity was done using diphenylpycrylhydrazil (DPPH) radical scavenging. The result showed phenol content was found highest in SKG amounted to 34.80 mg/kg followed by SKH and SKD with a value of 30.03 mg/kg and 26.16 mg/Kg. Highest free-radical scavengers activities found in SKG with a percentage of 73.48% value SKD and SKH followed with a value of 58.17% and 37.88%. These results indicate that the coconut milk in North Sulawesi has potential as natural antioxidants.  
MEMPELAJARI REAKSI ISOMERISASI SAFROL DENGAN PEREAKSI t-BuOK/DMSO DAN KOH/CH2OHCH2OH Gugule, Sanusi; Fatimah, Feti
CHEMISTRY PROGRESS Vol 2, No 1 (2009)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/cp.2.1.2009.64

Abstract

The studies have been done about the transformation of safrole into isosafrole. The transformation wasdone using reagents, namely t-BuOK/DMSO and KOH/CH2OHCH2OH. The purities of all products weretested with thin layer and gas chromatography. Thereafter the structures were identified with infraredspectrophotometers, NMR1H and 13C spectrometry, and mass spectrometry. The isomerization product ofsafrole into isosafrole with highest percentage yield (97%) was given t-BuOK/DMSO.
PENURUNAN KANDUNGAN BENZO(A)PIRENA ASAP CAIR HASIL PEMBAKARAN Fatimah, Feti; Gugule, Sanusi
CHEMISTRY PROGRESS Vol 2, No 1 (2009)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/cp.2.1.2009.58

Abstract

This research was done to study benzo(a)pirene content produced from liquid smoke by directburning process, also how to reduced the component. The results show that liquid smoke from coconutpericarb that produced by direct burning method has 28% recovery. The smoke was yellow to brown,smelled as smoke with density 0,9965 g/mL. To reduce benzo (a) pirene of liquid smoke was done usingredistilled and absorbed with active carbon. Redistilled liquid smoke was done at 98-100 oC. RedistilledLiquid smoke almost colorless and no color compared with initial liquid smoke, less smoke scent. Thedensity was 0,9970 g/mL with 55% recovery from initial smoke. Absorbed liquid smoke using activecarbon (1:5) was acquired more clear liquid, no color and no scent, density 0,9975 g/mL with 51,7%recovery. Benzo(a)pirene concentration can be reduced using redistilled and absorbed with activecarbon method. Reduce concentration using redistilled technique was 33.1%, whereas using absorbedtechnique was 54,3%.
PENGARUH SUHU, KADAR GARAM DAN WAKTU PENGOLAHAN BAKASANG IKAN CAKALANG (KATSUWONUS PELAMIS) TERHADAP PARAMETER FREE FATTY ACID Syamsi, Ibnu Darmawan; Fatimah, Feti; Wuntu, Audy Denny
CHEMISTRY PROGRESS Vol 12, No 2 (2019)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/cp.12.2.2019.27928

Abstract

ABSTRAK Bakasang adalah produk fermentasi yang dibuat dari jeroan ikan. Dalam penelitian ini bertujuan mengetahui pengaruh suhu, kadar garam dan waktu terhadap pengolahan bakasang ikan cakalang dibuat dengan berbagai kondisi pengolahan. Analisis yang dilakukan dengan menggunakan parameter FFA pada setiap sampel. Berdasarkan penelitian yang dilakukan kadar FFA tertinggi yaitu dengan suhu 30 ℃, kadar garam 10% dan waktu fermentasi selama 15 hari dengan kadar FFA sebesar 4,888 % dan kadar FFA terendah yaitu dengan suhu 50 ℃, kadar garam 20% dan waktu fermentasi 1,6 hari dengan kadar FFA sebesar 1.156 %. Tujuan dari penelitian ini adalah untuk menentukan pengaruh suhu, kadar garam dan waktu pengolahan (variabel independen) terhadap parameter FFA (variabel dependen), maka diperlukan beberapa metode statistika, pertama yaitu uji korelasi suhu, kadar garam dan waktu (variabel independen) terhadap kadar FFA (variabel dependen) dengan hasil penelitian, berturut-turut 56,6%; 29,6%; dan 60,1%, selanjutnya adalah uji analisis varians (ANOVA), ANOVA dilakukan pada 95% confidence interval dengan nilai signifikansi α=0,05, hasil signifikansi untuk variabel suhu, kadar garam dan waktu adalah 0.00. ABSTRACT Bakasang is a fermented product made from fish innards. This research aims to determine the effect of temperature, salinity and time on the processing of Skipjack Tuna Fish bakasang made with various processing conditions. The analysis was carried out using FFA parameters in each sample. Based on the research, the highest FFA level is at 30 ℃ temperature, 10% salinity and 15 days of fermentation time with FFA level of 4.888 % and the lowest FFA level is at 70 ℃ temperature, 20% salinity and 1.6 day of fermentation time with FFA level of 1.156 %. The aim of this research is to determine the effect of temperature, salinity and processing time (independent variables) on the FFA parameter (dependent variable), so some statistical methods are needed, first, the correlation test of temperature, salinity and processing time (independent variable) on FFA level (dependent variable) with the research results, respectively 56.6%; 29.6%; and 60.1%, next is the analysis of variance (ANOVA) test, ANOVA was carried out at 95% confidence intervals with a significance value of α = 0.05, variable significance for temperature, salinity and time was 0,00. 
PENGARUH SUHU KADAR GARAM DAN WAKTU PENGOLAHAN BAKASANG IKAN TERI (Stolephorus Sp.) TERHADAP PARAMETER ANGKA PEROKSIDA Nainggolan, Verengki A; Fatimah, Feti; Kamu, Vanda
CHEMISTRY PROGRESS Vol 13, No 1 (2020)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/cp.13.1.2020.28794

Abstract

Penelitian ini bertujuan mengetahui pengaruh suhu, kadar garam dan waktu terhadap pengolahan bakasang ikan teri dibuat dengan berbagai kondisi pengolahan. Analisis yang dilakukan dengan menggunkan parameter Angk Peroksida (AP) pada setiap sampel. Berdasarkan penelitian yang dilakukan nilai AP tertinggi yaitu dengan suhu 70 oC, kadar garam 30% dan waktu fermentasi selama 10 Hari dengan nilai AP sebesar 6,181 meq ekivalen O2/Kg dan nilai AP terendah yaitu pada suhu 50 oC, kadar garam 20% dan waktu fermentasi selama 3,29 Hari dengan nilai AP sebesar 0,966 meq ekivalen O2/Kg. Tujuan dari penelitian ini adalah untuk menentukan pengaruh suhu, kadar garam dan waktu pengolahan (Variabel independen) terhadap parameter AP (Variabel dependen), maka diperlakukan beberapa metode statistika, pertama yaitu uji korelasi suhu, kadar garam dan waktu (variabel independen) terhadap nilai AP (variabel dependen) dengan hasil penelitian, berturut-turut 51,3%; 33,3%; dan 53,9%. Selanjutnya adalah uji analisis varians (ANOVA), ANOVA dilakukan pada 95% confidence interval dengan nilai signifikansi α=0,05, hasil signifikansi untuk variabel suhu, kadar garam dan waktu adalah 0,00.ABSTRACTThis research aims to determine the effect of temperature, salinity and time on the processing of anchovy Bakasang made with various processing conditions. The analysis was carried out using (Peroxide Value) PV parameters in each sample. Based on the research, the highest PV is at 70 oC temperature, 30% salinity and 10 days of fermentation time with PV of 6.181 meq ekivalen O2/Kg, and the lowest PV is at 50 oC temperature, 20% salinity and 3.29 day of fermentation time with PV of 0.966 meq ekivalen O2/Kg. The aim of this research is to determine the effect of temperature, salinity and processing time (independent variables) on the PV parameter (dependent variable), so some statistical methods are needed, first, the correlation test of temperature, salinity and processing time (independent variable) on PV (dependent variable) with the research results, respectively 51.3%; 33.3%; and 53.9%, next is the analysis of variance (ANOVA) test, ANOVA was carried out 95% confidence intervals with a significance value of α=0.05, variable significance for temperature, salinity and time was 0.00.
UJI KUALITAS BAKASANG IKAN CAKALANG (KATSUWONUS PELAMIS) YANG ADA DI PASARAN BERDASARKAN PARAMETER FREE FATTY ACID (FFA) DAN PEROXIDE VALUE (PV) Montolalu, Gisella T.; Fatimah, Feti; Kamu, Vanda
CHEMISTRY PROGRESS Vol 12, No 1 (2019)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/cp.12.1.2019.27921

Abstract

ABSTRAK Bakasang adalah produk fermentasi yang dibuat dari jeroan ikan. Telah dilakukan penelitian uji kualitas bakasang ikan cakalang (Katsuwonus pelamis) yang ada di pasaran berdasarkan parameter Free Fatty Acid (FFA) dan Peroxide value (PV). Bakasang yang digunakkan berasal dari empat tempat berbeda Sario, Tambala, Supermarket dan Karombasan. Bilangan peroksida tertinggi adalah bakasang yang dibeli di Supermarket 5,18 meq/kg dan yang terendah adalah bakasang yang dibeli di Tambala 3,88 meq/kg. Asam lemak bebas tertinggi adalah bakasang yang dibeli di Karombasan 2,13% dan yang terendah adalah bakasang yang dibeli di Sario 1,25%. ABSTRACT Bakasang is a fermented product made from fish innard. Research has been conducted of the quality of cakalang fish (Katsuwonus pelamis) on the market has been conducted based on the parameters of Free Fatty Acid (FFA) and Peroxide value (PV). Bakasang used are from four different places: Sario, Tambala, Supermarket and Karombasan. The highest peroxide number was bakasang purchased at 5.18 meq / kg Supermarket and the lowest was bakasang purchased at Tambala 3.88 meq / kg. The highest free fatty acid was bakasang which was bought in Karombasan 2.13% and the lowest was bakasang which was bought in Sario 1.25%. 
AKTIVITAS ANTI-INFLAMASI EKSTRAK ETANOL TEPUNG PELEPAH AREN (Arenga pinnanta) M, Devy Angreani; Sangi, Meiske; Fatimah, Feti
CHEMISTRY PROGRESS Vol 13, No 2 (2020)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/cp.13.2.2020.31894

Abstract

Tepung pelepah aren secara tradisional digunakan sebagai obat untuk menghilangkan rasa gatal dan luka bakar pada kulit. Penelitian ini bertujuan untuk menguji aktivitas anti-inflamasi ekstrak etanol tepung pelepah aren (Arenga pinnanta) menggunakan metode induksi karagenan. Ekstrak etanol tepung pelepah aren yang digunakan didapatkan dari hasil maserasi tepung pelepah aren menggunakan etanol hasil redestilasi cap tikus. Metode pengujian aktivitas anti-inflamasi menggunakan 15 ekor tikus putih jantan galur wistar dengan berat 150-200 gram yang dibagi dalam 5 kelompok perlakuan, Kelompok Kontrol negative, Kontrol Positif dan kelompok dosis ekstrak etanol 20%, 25% dan 30%. Hasil penelitian ini menunjukkan kelompok ekstrak etanol tepung pelepah aren dosis 30% memiliki kemampuan inhibisi udem yang sama dengan kontrol positif (Na Diklofenak) dan memiliki kemampuan inhibisi yang lebih besar dibandingkan dosis 20% dan 25%.ABSTRACTPalm stem flour is traditionally used as a remedy for the relief of itching and burns on the skin. This research aims to test the anti-inflammatory activity of palm-flour (Arenga pinnanta) ethanol extract using Caragenan induction method. Palm-dried stem flour extract used from the maceration of palm flour, using ethanol redestilation of rat seals. The method of testing anti-inflammatory activity using 15 male white rats with Wistar strain with a weight of 150-200 grams divided into 5 treatment groups, negative control group, positive control and group dose of ethanol extract 20%, 25% and 30%. The results of this study showed that the group of dried palm flour extract dose 30% have the same inhibition capability with positive control (Na Diklofenak) and have greater inhibition capability compared to the dose 20% and 25%.
Co-Authors Abdul R.H. Korompot Achmad Hasan Hafidzi Adi Suparwo Agistiani Agustin, Amalia Hikmah Agustin, Feni Dwi Ahmad Izzuddin Aisyiah Restutiningsih Putri Utami Amalia, Zahro Yuli Anderson Arnold Aloanis Ani Solihat Aniko, Akhmad Iqbal Apriansah, Noval Dias Ariefin, Miftahul Audy Denny Wuntu Aviro, Iftitah Noranza Ayu, Nirendra Dyah Azhad, M. Naely Azhad, Muhammad Naely BARLINA RINDENGAN Bayu Wijayantini, Bayu Camelia, Camelia Chaleb Paul Maanari Chindy Kalengkongan Damayanti, Fauziah Dian Mei Saputri Diansari, Tatit Dinan, Fira Djois Sugiaty Rintjap Dwi Budi Santoso Evi Wahyuni, Evi Fachry Abda El Rahman Fani Fadlilah Farha, Auva Novia Fatimawali . Fernando Nenabais Fitriani, Diana Novita Frenly Wehantouw Hafidzi, Ahmad Hasan Harianto Harianto Haris Hermawan, Haris Hevi Novitasari I Wayan Gede Suarjana Imam Rofi'i Irene V. Sani, Irene V. Irsyandi, Achmad Iskandar, Ashar Ismanto, Tomi Istiqomah Istiqomah Izzudin, Ahmad Jakub Saddam Akbar Jane Sulinda Tambas Jefriyanto Ismail Johanis J. Pelealu Johnly A Rorong Johnly A. Rorong Johnly A. Rorong Johnly Alfreds Rorong Johnly Rorong Johnly Rorong Joko Sabtohadi Julius Pontoh Jurike Kaunang Korompot, Abdul R.H. Lestari, Endang Putri Liana Resti Lisa Agus Tina M, Devy Angreani Maanari, Chaleb Maanari, Chaleb Paul Maharani, Andhika Putra Andryan Mamondol, Oktavianus Martiana, Nina Max R.J Runtuwene Maya Sabrina, Adelia Annissa Megawati Nodjeng Meiske S. Sangi Meiske Sangi Mevia, Maulida Feren Arta Miftahul Jannah Molektuzzahro, Arila Momuat, Lidya Mongdong, Aldo Mongdong, Aldo G. Montolalu, Gisella T. Muchsin, Reyhan Muhammad Adhimawan Wijaya Muhammad Zaid M. M. Tanaty, Muhammad Zaid M. M. Murtalining Tyas, Wenny Murtaliningtyas, Wenny Musma Rukmana Mustapa Mustapa Nainggolan, Verengki A Nenabais, Fernando Nugroho, Rifqi Maulana Adi Nuri, Rihadatul Aisylia Nursaid Nursaidah Nursaidah Nursaidah Nursaidah, Nursaidah Nurul Qomariah Obet Obet Oktavia, Erica Bella Oktaviansyah, Renaldy Dwi Pinkan, Aurelia Reghina Pomalingo, Moh Fikri Pratama, Lybel Vega Pratiwi, Ananta Dian Priyohadoko, Ndaru Tutus Purnomo, Wahyu Agung Adji Puspitadewi, Ira Putri, Septi Lenita Putri, Yulisya Salsabila Qurotul Aini Rachman, Avivatur Rahayu, Jekti Reynal Maong, Reynal Rhamadanita, Mega Wahyu Ria Yuli Angliawati Ria Yuli Angliawati, Ria Yuli Riliani P. Maradesa RINDENGAN, BARLINA Ririn Indah Romadloni Riris Roisah, Riris Riswan Rosidah Rosidah Rosma Hani Febrianti Rozzaid, Yusron Rusdiyanto Rusdiyanto Rusdiyanto Rusdiyanto Rusdiyanto, Rusdiyanto Sanusi Gugule Saputra, Seno Sari, Sinta Anggita Satrio, Ogik Fajar Seftiana, Angelita Sodikin, Mohammad Faesal Sofianto, Mohammad Sri Rahayu, Yayu Stefan Marco Rumengan Suci L. Sidik Sukma Hadi, Nadia sulfiana, Icha Sumowo, Seno Suteja , Shintia Noviyanti Suwarno Suwarno Sweet Nabila Imsaki Aulia Syamsi, Ibnu Darmawan Talcha Kirana Tatit Diansari Reskiputri, Tatit Diansari Trina E. Tallei Trina Tallei Tungady, Jessica Tyas, Wenny Murtalining Vanda Kamu Vanda S. Kamu Vanda S. Kamu Verdiyanto, Verdiyanto Wahyu Eko Setianingsih Wardiyah, Silvi Wibowo, Yohanes Gunawan Widyabakti, Mega Anjar Wulandari, Aprilia Nadila Wydaswara, Mita Yayu Sri Rahayu, Yayu Sri Yurico, Bagus Zaenuri, Muhammad Mukamal Zahro, Aminatuz