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All Journal Teknotan: Jurnal Industri Teknologi Pertanian Agrointek Jurnal Online Mahasiswa (JOM) Bidang Pertanian agriTECH Jurnal Agroindustri Jurnal Litbang Industri Jurnal Sains dan Teknologi Pangan Industria: Jurnal Teknologi dan Manajemen Agroindustri Jurnal Teknologi Pertanian Andalas Jurnal Abdi Insani Unri Conference Series: Community Engagement Sagu Jurnal Teknologi Pangan Jurnal Litbang Industri JUARA: JURNAL WAHANA ABDIMAS SEJAHTERA Teknologi dan Industri Pertanian Indonesia Bersama: Jurnal Pengabdian Kepada Masyarakat Jurnal Agroindustri Halal
Vonny Setiaries Johan
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KARAKTERISTIK FISIKOKIMIA BRIKET ARANG BATANG KELAPA SAWIT DENGAN PENAMBAHAN ARANG TEMPURUNG KELAPA Hakim Santo; Vonny Setiaries Johan; Yelmira Zalfiatri; Yanti Nopiani
Jurnal Sagu Vol 22, No 1 (2023)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/sagu.22.1.p.32-37

Abstract

Batang kelapa sawit dan tempurung kelapa merupakan limbah biomassa yang dapat dimanfaatkan dalam bentuk briket arang sebagai sumber energi alternatif karena mengandung lignin dan selulosa. Tujuan dari penelitian ini adalah untuk mendapatkan karakter briket terbaik dari kombinasi arang batang kelapa sawit dan arang tempurung kelapa. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari lima perlakukan dan tiga ulangan, perlakuan dalam penelitian ini meliputi perbandingan batang kelapa sawit dan arang tempurung kelapa 90:10, 80:20. 70:30, 60:40 dan 50:50. Data dianalisis secara statistik dengan menggunakan analisis varians (ANOVA) dan dilanjutkan dengan Duncan’s New Multiple Rang Test (DNMRT) pada taraf 5%. Hail analisis menunjukkan bahwa perbandingan batang kelapa sawit dan arang tempurung kelapa berpengaruh terhadap berat jenis, kadar air, kadar karbon tetap, kadar abu dan nilai kalor. Perlakuan terbaik adalah briket (50:50) dengan kadar densitas 0,77g/cm, kadar air 4,07%, kadar volatil 14,52%, kadar abu 6,25%, kadar karbon 75,14% dan nilai kalor 7.998,07 kal/g.Kata kunci: briket, tempurung kelapa, batang kelapa sawit
Enhancing Consumer Engagement through Kansei Engineering: A Novel Approach to Sago Rice Packaging Design Johan, Vonny Setiaries; Riftyan, Emma; Khairany, Septy
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 13, No 1 (2024)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2024.013.01.3

Abstract

AbstractThe purpose of this study was to produce a sago rice packaging design that suits consumer preferences using the Kansei Engineering method. This study employed a survey method and quantitative analysis. The Kansei words selected in this study included communicative, transparent, informative, practical, safe, brightly colored, attractive, innovative, size-appropriate, unique, strong, creative, distinctive, patterned, and protective of the product (15 words in total). The design elements and sub-elements identified from 10 samples of analog rice packaging were packaging materials (aluminum foil and plastic), labels (digital printing and stickers), packaging forms (standing pouches, side gusset pouches, and sachets), and colors (many colors (>3 colors), few colors (2-3 colors), and plain). The packaging design desired by consumers, based on conjoint analysis, reflected the Kansei words practical, attractive, innovative, unique, creative, distinctive, and patterned. Consumers preferred packaging made of aluminum foil, labeled with digital printing, in the form of a standing pouch, and featuring many colors (>3 colors).Keywords: Kansei Engineering, Kansei word, packaging design plan, sago rice AbstrakTujuan penelitian ini adalah menghasilkan rancangan desain kemasan beras sagu yang sesuai dengan keinginan konsumen menggunakan metode Kansei Engineering. Penelitian ini menggunakan metode survei dan analisis kuantitatif menggunakan metode Kansei Engineering. Kata Kansei yang terpilih pada penelitian ini adalah komunikatif, transparan, informatif, praktis, aman, berwarna terang, menarik, inovatif, ukuran sesuai kebutuhan, unik, kuat, kreatif, berciri khas, bermotif dan melindungi produk (15 kata). Elemen desain dan sub elemen desain yang dipilih berdasarkan identifikasi 10 sampel kemasan beras analog adalah bahan kemasan terdiri dari aluminium foil dan plastik, label kemasan terdiri dari digital printing dan stiker, bentuk kemasan terdiri dari standing pouch, side gusset pouch, dan sachet, dan warna kemasan terdiri dari banyak warna (>3 warna), sedikit warna(2-3 warna), dan polos. Desain kemasan yang diinginkan konsumen berdasarkan kombinasi yang muncul dari hasil conjoint analysis menggambarkan kata kansei praktis, menarik, inovatif, unik, kreatif, berciri khas, dan bermotif dan kemasan dengan bahan aluminium foil, berlabel digital printing, berbentuk standing pouch, dan terdiri banyak warna (>3 warna).Kata kunci: Beras sagu, Kansei Engineering, kata Kansei, rancangan desain kemasan  
ANALISIS SALURAN PEMASARAN AGROINDUSTRI GULA MERAH AREN DI NAGARI TALANG MAUR KABUPATEN LIMA PULUH KOTA PROVINSI SUMATERA BARAT Ayu Lestari P, Putri; Hamzah, Farida Hanum; Dewi, Yossie Kharisma; Johan, Vonny Setiaries
Jurnal Sagu Vol 22, No 2 (2023)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/sagu.22.2.p.57-65

Abstract

Penelitian ini bertujuan untuk menganalisis saluran pemasaran yang paling efisien pada agroindustri gula merah aren di Nagari Talang Maur. Metode yang digunakan dalam penelitian ini adalah observasi dengan pendekatan deskriptif kualitatif dan deskriptif kuantitatif.  Deskriptif kualitatif digunakan untuk menganalisis saluran pemasaran. Deskriptif kuantitatif digunakan dalam menghitung margin pemasaran, bagian petani, dan efisiensi pemasaran.  Saluran pemasaran agroindustri gula merah aren di Nagari Talang Maur terdapat dua saluran pemasaran, saluran I meliputi petani (produsen) – pedagang pengecer – konsumen dan saluran II petani (produsen) – pedagang pengumpul – pedagang pengecer – konsumen.  Saluran I memiliki nilai margin pemasaran sebesar Rp 4.000/kg dengan persentase margin 15,6%, nilai farmer’s share sebesar 84,3% dan efisiensi pemasaran sebesar 5,27% sedangkan saluran pemasaran II memiliki nilai margin pemasaran sebesar Rp  8000/kg dengan persentase margin 30,5%, farmer‘s share 71,4% dan efisiensi pemasaran 10,01%.  Maka dapat dikatakan bahwa saluran pemasaran I adalah saluran yang paling efisien karena memiliki margin pemasaran yang rendah, farmer’s share yang tertinggi dan efisiensi pemasaran yang rendah. Kata Kunci: gula merah aren, saluran pemasaran.
KONSENTRASI ASAM FOSFAT (H3PO4) TERHADAP KARAKTERISTIK ARANG AKTIF KULIT BATANG SAGU Rahmadini, Yen Yen; Johan, Vonny Setiaries; Kurniawan, Mhd Andhry
Jurnal Sagu Vol 23, No 1 (2024)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/sagu.23.1.p.%p

Abstract

Activated charcoal is a material that contains 85-95% carbon elements and is a porous solid. This activated charcoal is the result of heating materials containing carbon at high temperatures but does not oxidize. In this research, the materials used were sago bark and the activator was H3PO4. This study aimed to obtain selected characteristics of activated charcoal made from sago bark waste with several consentration of phosphoric acid as an activator. This study was conducted using a complete randomized design with five treatments and three replications. The treatments in this study were variations in H3PO4 concentration, namely H3PO4 5%, H3PO4 7.5%, H3PO4 10%, H3PO4 12.5%, and H3PO4 15%. Observations were made on yield, moisture content, ash content, volatile matter content, bound carbon content and iodine absorption. The data obtained were analyzed statistically analysis of variance (ANOVA) test, and if Fcount ≥ Ftable then the treatment has a significant effect and the analysis will be continued with Duncan's multiple range test (DMRT) at the level of 5%. The results showed that the increase in phosphoric acid concentration used had a significant effect on yeald, moisture content, ash content, volatile matter content, bound of carbon content, and absorption of iodine. Activated charcoal with the best treatment was found in treatment H3PO4 activator concentration 15% with a yield of 86.85%, moisture content 1.43%, ash content of 4.77%, volatile matter content 14.10%, bound carbon of content 79.68% and absorption of iodine 837.54 mg/g.
Penyuluhan Pemakaian BTP (Bahan Tambahan Pangan) pada Masyarakat di Desa Pagaruyung, Kecamatan Tapung, Kabupaten Kampar Johan, Vonny Setiaries; Pato, Usman; Efendi, Raswen; Fitriani, Shanti; Zalfiatri, Yelmira; Ibrahim, Ahmad; Hamzah, Faizah
Unri Conference Series: Community Engagement Vol 6 (2024): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.6.772-780

Abstract

Food additives are compounds that are deliberately added to food in certain quantities and sizes and are involved in processing, packaging and/or storage. Food additives are mixed ingredients that are not part of the food raw materials, but are added to food to influence the nature or shape of the food, including colorings, preservatives, flavorings, anti-caking agents, whiteners and thickeners. Most people use food additives without clear measurements, which will have negative consequences for people's health. Therefore, outreach activities are needed to the public regarding the proper and correct use of food additives. The aim of this service activity is to provide information about food additives to the community, especially the community in Pagaruyung village, Tapung District, Kampar Regency. With these service activities and publications, it will help disseminate information regarding the correct use of food additives. Before public outreach, a pre-test was given, where the level of public understanding regarding BTP was 60%. After presenting the BTP material, a post test was carried out where public understanding increased to 92%. For evaluation of the implementation of community service activities, almost all people felt the benefits and were very satisfied with the activities carried out.
Aplikasi edible coating pati sagu meranti ekstrak lengkuas merah sebagai antioksidasi pada apel Malang kupas Vonny Setiaries Johan; Dewi Fortuna Ayu; Hijratun Amini
AGROINTEK Vol 19, No 2 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i2.26174

Abstract

Red galangal is a type of rhizome that is known to have many benefits. This study aims to get the best concentration of red galangal extract in an edible coating of meranti sago starch as an antioxidant in peeled Malang apples. The research was conducted as an experimental method, using different concentrations of red galangal extract, which are 0%, 1%, 3%, 5%, and 7% in the edible coating formulation, which was applied to peeled Malang apples and stored for eight days at 5°C. The parameter observed in the edible coating was antioxidant activity. The parameters observed in peeled Malang apples were browning index, vitamin C, weight loss, total dissolved solids, and the descriptive and hedonic sensory test of taste and flavor. Data were analyzed statistically using ANOVA and continued with DNMRT at a 5% level. Edible coating with 7% red galangal extract was the best treatment, with an IC50 of 158.41 µg/ml showing moderate antioxidant activity. On the 8th day of storing, the peeled apples had a 936.05 browning index, 3.64 mg/100g vitamin C, 45.40% weight loss, and 1.40°brix total dissolved solids. The peeled apple's sensory descriptively assessment results on taste and flavor were typical of galangal and apples. The sensory hedonistic assessment results of the peeled apples on taste and flavor were similar.
Penambahan ekstrak umbi bit (Beta vulgaris L.) sebagai antioksidan dalam sabun mandi cair Ayu, Dewi Fortuna; Johan, Vonny Setiaries; Wardana, Nico
AGROINTEK Vol 19, No 3 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i3.17142

Abstract

Beetroot (Beta vulgaris L.) is a natural source of antioxidants that can be added to liquid bath soap.  The use of an appropriate amount of beetroot is expected to function as an antioxidant and meet the quality requirements of liquid bath soap.  This study aimed to determine the optimal amount of beetroot extract in liquid bath soap to maximize the quality and antioxidant activity of liquid bath soap. Five treatments and three replications were employed in the study's complete randomization design. In 100 g of liquid bath soap formula, the beetroot extract volumes S0 (0 ml), S1 (5 ml), S2 (10 ml), S3 (15 ml), and S4 (20 ml) were added as the treatments. Analysis of variance was used to statistically examine the data, and then Duncan's New Multiple Range Test at a level of 5% was applied. According to the study, adding beetroot extract substantially impacted several variables, including density, pH, viscosity, descriptive test, hedonic test, and antioxidant activity. The best liquid bath soap treatment, S4, had a density of 1.07 g/ml, zero free alkalies, a pH of 9.96, 88.00% foam stability, a viscosity of 179.86 cP, and IC50 of 88.13 ppm. The result of a descriptive test on liquid bath soap showed that the soap had brown color and beetroot flavor.  The use of beetroot in liquid bath soap provided an alternative antioxidant to prevent premature aging of the skin with modification in the fragrance ingredient addition.
KARAKTERISTIK ASINAN KUBIS YANG DIBUAT DENGAN PENAMBAHAN ISOLAT Lactobacillus plantarum 1 .,, Yusmarini; Pato, Usman; Johan, Vonny Setiaries; Fitriani, Shanti; .,, Rahmayuni; Zelviani, Puja Febri
Jurnal Teknologi Pangan Vol 13, No 1: JUNI 2019
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v13i1.1542

Abstract

Asinan kubis atau yang lebih dikenal dengan sebutan sauerkraut merupakan salah satu produk fermentasi yang dibuat dari kubis. Penelitian bertujuan untuk memanfaatkan Lactobacillus plantarum 1 indegenus yang diisolasi dari industri pengolahan pati sagu dalam pembuatan asinan kubis serta mempelajari karakteristik kimiawi, mikrobiologis dan sensori asinan kubis yang dihasilkan. Tiga strain Lactobacillus plantarum 1 dengan sifat amilolitik dan karakteristik probiotik yang berbeda, dikombinasikan dengan Leuconostoc mesenteroides. Hasil penelitian menujukkan bahwa asinan kubis yang dibuat dengan menambahkan starter Leuconostoc mesenteroides dan Lactobacillus plantarum 1 mempunyai nilai pH, kadar asam asetat dan gula total yang lebih rendah, namun mempunyai total asam tertitrasi dan total BAL yang lebih tinggi dibandingkan asinan kubis yang dibuat hanya dengan menambahkan Leuconostoc mesenteroides. Sifat sensori asinan kubis yang disuplementasi dengan Lactobacillus plantarum 1 secara keseluruhan agak disukai  hingga disukai oleh panelis dan jumlah bakteri asam laktat yang terdapat pada asinan kubis yang ditambah L.plantarum 1 mencapai 109 - 1010 CFU/ml. Kata kunci : Lactobacillus plantarum 1, amilolitik, probiotik, asinan kubis
PELATIHAN DIGITAL MARKETING, BRANDING DAN PEMASARAN ONLINE BERBASIS MARKETPLACE DAN SOSIAL MEDIA BAGI PENGEMBANGAN USAHA SAGU LICIOUS UNIT KEWIRAUSAHAAN MAHASISWA Musbar, Hafidawati; Yenie, Elvi; Zahrina, Ida; Johan, Vonny Setiaries; Eriyati, Eriyati; Irfandy, Bagus Duhan; Islamy, Muhammad Agung
JUARA: Jurnal Wahana Abdimas Sejahtera Volume 4, Nomor 1, Januari 2023
Publisher : Jurusan Teknik Lingkungan Fakultas Arsitektur Lanskap dan Teknologi Lingkungan, Universitas Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25105/juara.v4i1.16155

Abstract

Sago Licious is a student business at the University of Riau which is engaged in the production and marketing of processed sago-based products that was founded in 2020, this business continues to grow and has become one of the MSMEs that is slowly exploring the market in Meranti Islands Regency. However, the obstacle that is a big obstacle for business units today is weak marketing because it only focuses on meeting local needs and does not fully understand how to utilize the marketplace and social media as a capable digital marketing tool. In addition, promotion and branding patterns have not been implemented optimally. Therefore, this training is carried out as a means of increasing partners' knowledge. After the training, it is hoped that the output produced will be partners able to implement the correct marketing strategy, develop market share based on digital marketing and be able to apply branding and promotion concepts appropriately. This activity begins with a site survey and coordination with partners to identify problems. Next, a brainstorming was carried out with the PkM team to determine the solutions to be offered to partners, then an offline FGD was carried out to describe the program along with the schedule of activities to be carried out. The result of this activity was the marketing development of the Sago Licious Student Entrepreneurship Unit, the activities went well and smoothly and there were interactive discussions between resource persons and activity participants, participants also easily understood the material with clear presentation of the material and easy-to-understand training modules
VARIASI KONSENTRASI SENG KLORIDA (ZnCl2) SEBAGAI AKTIVATOR ARANG AKTIF BERBAHAN BAKU KULIT BUAH SALAK PADANGSIDIMPUAN Johan, Vonny Setiaries; Dewi, Yossie Kharisma; Patimah, Juli
Jurnal Agroindustri Vol. 15 No. 2 (2025): November 2025
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.15.2.162-172

Abstract

Kulit buah salak dapat menjadi bahan dasar pembuatan arang aktif karena mengandung senyawa selulosa, hemiselulosa, dan lignin yang berpotensi tinggi sebagai sumber karbon. Pemanfaatan limbah kulit buah salak sebagai bahan baku arang aktif juga merupakan upaya dalam mengurangi limbah agroindustri sekaligus meningkatkan nilai tambahnya. Pembuatan arang aktif dari kulit buah salak dilakukan melalui dua tahap utama, yaitu proses karbonisasi dan aktivasi. Aktivasi kimia menggunakan bahan kimia ZnCl2 sebagai aktivator diketahui dapat menghasilkan mutu arang aktif yang lebih baik dibandingkan aktivasi fisika. Penelitian ini bertujuan untuk menentukan konsentrasi aktivator seng klorida (ZnCl2) terbaik dalam pembuatan arang aktif kulit buah salak asal Padangsidimpuan. Penelitian dilaksanakan secara eksperimental menggunakan rancangan acak lengkap (RAL) dengan enam perlakuan konsentrasi ZnCl2 (5%, 10%, 15%, 20%, 25%, dan 30%) dan tiga ulangan. Data hasil penelitian dianalisis menggunakan Analysis of Variance (ANOVA) dan dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf signifikansi 5%. Hasil menunjukkan bahwa variasi konsentrasi aktivator berpengaruh nyata terhadap rendemen, kadar air, kadar abu, kadar zat volatil, kadar karbon terikat, dan daya serap iodium. Aktivasi dengan ZnCl2 30% memberikan hasil terbaik dengan rendemen 62,29% dan serapan iodium 960,25 mg/g, serta kadar air, abu, zat volatil, dan karbon terikat masing-masing 7,15%, 8,32%, 3,96%, dan 80,56%.
Co-Authors ', ADI WIBOWO ', CAHAYA OKTAVIA OKTAVIA ', FAIZAH HAMZAH ', Rahmayuni ', RASWEN EFENDI EFENDI ', Sudarnyoto ', Waladi .,, Rahmayuni .,, Yusmarini ADI WIBOWO ' Agung Surya Wiratno Agus Anjar Sumantri Samosir Ahmad Ibrahim Akhyar Ali Akhyar Ali Alamin Hidayat Ali, Akhyar ' Alvin Yolanda Hidayatullah Angga Pramana, Angga AR, Nur Hasnah ARIF BUDIANTO Arnizam ' Arnizam Arnizam Audia, Farhana Ayu Diana Ayu Lestari P, Putri Azli Ananta Ginting Bagus Duhan Irfandy Bambang Edi Purnomo Berlio ' Mandriali Bondan Sumantri Budiman Budiman CAHAYA OKTAVIA OKTAVIA ' Chandra Gunawan Dame Agunantri Suryani Dewi Fortuna Ayu Dewi Fortuna Ayu Dewi, Seprina Putri Dewi, Yossie Kharisma E Gumbira Said Edo Saputra Eko Sutrisno, Eko Elpida Fitri Elvi Yenie Elvi Yenie, Elvi Emrinaldi Emrinaldi, Emrinaldi Endyra, Fadlila Eri Hernanda Eriyati Eriyati Eriyati, Eriyati Erlangga, Muhammad Erpiani Siregar Eva Astriani Hutagalung, Eva Astriani Faizah ' Hamzah Faizah Hamzah Faizah Hamzah Faizah Hamzah FAIZAH HAMZAH ' Faizah Hamzah3 Fajar Restuhadi Hafidawati, Hafidawati Hakim Santo Hamzah, Farida Hanum Hendra ' Saputra Hermansyah Silitonga Hijratun Amini Ida Zahrina Ihsan, Fikratul Ilvan ' ' Imelda Yunita Indah Purnama Sari Ira Novrika Jalukhu Irene Cahya Maharani Irfandy, Bagus Duhan Islamy, Muhammad Agung Ismail Haridsyah Iwan Setiawan Jalukhu, Ira Novrika Jumansyah, Hadi Jumiati ' Kepri Dianto Khairany, Septy Khusnul Khuluqiah Kurniawan, Mhd Andhry Kusumaningrum Kusumaningrum Lestari P, Putri Ayu Lutfi Habibah M. Adetya Hidayat M. Atep Solihin Malau, Muhammad Suhadah Megawati Megawati Meieri Adelila Saragih MELIYANA MELIYANA Mhd Andry Kurniawan Michael Johnrencius Mira Dharma Muhammad Agung Islamy Muhammad Idhamsyah Muhammad Luthfi Muhammad Suhadah Malau Musbar, Hafidawati Nadya Novianti Dwi Putri Nasution, Addiena Syahvina Netti Herawati Netty Herawati Nico Wardana Ningsih, Arum Rovarti Nopiani, Yanti Noviar Harun Noviar Harun NOVIAR HARUN Novri Oksianus Harahap Nur Ardiansyah Panjaitan, Bintang Sipartogi Patimah, Juli Patrisia Marlina Br Sinaga Piranti, Alde Putra Mayzent Manik Putra, Anugerah Dwi Putra, M. Hidayatullah Setia Dharma Putra, Suyudi ' Putri Ayuni Rahmadini Payla Juarsa Rahmadini, Yen Yen Rahmayuni ' Rahmayuni ' ' RAHMAYUNI RAHMAYUNI Rahmayuni Rahmayuni Rahmayuni Rahmayuni Rahmayuni Rahmayuni Rahmayuni Rahmayuni, Rahmayuni Ranita Sari RARA ANIRA Raswen Efendi RASWEN EFENDI EFENDI ' Restu Mahyudi Resy Fressetya Riftyan, Emma Ristia, Jeany Roni, Ahmad Ibrahim Roni, Masyitah RUSDA AZIZAH RITONGA Sahputra, Muhammad Bijaksono Salman, Annisa Nazifa Santo, Hakim Sapta Rahardja Sari, Ranita SARI, SESMITA Satriono Satriono Septi Hidayati, Septi Serliana, Afri SESMITA SARI Shanti Fitriani Sholihah, Rahayu Sianturi, Eben Ezer Simanjorang, Tuah Hamonangan Simarmata, Robinson Tua B Sri Wahyuni sulistianingsih, Yuni Sunardi Setiaries Sunardi SUZANA KHAIRANI Syahidah Bannan Qonita Syarfi Daud Tampubolon, Ratih Helen Sri Hartati Tari Zulfalina Taufik Djatna Triwibowo, Radez Triwibowo Tuah Hamonangan Simanjorang Ucok Wandi Siagian USMAN PATO Vita F. Artanti Wardana, Nico Wike Rahfani Wulandari, Friska Fris Yelmira Zalfiatri Yogi Kurniawan Yogi Kurniawan, Yogi Yusmarini Yusmarini Zainal Arifin Zelviani, Puja Febri ZULFAJRI ZULFAJRI Zulfajri, Zulfajri