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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Jurnal Perikanan dan Kelautan Jurnal Kedokteran Brawijaya The Journal of Experimental Life Sciences (JELS) AGRIKA REKAYASA Jurnal Sains dan Teknologi Pangan JURNAL IPTEKS PEMANFAATAN SUMBERDAYA PERIKANAN Science and Technology Indonesia JFMR (Journal of Fisheries and Marine Research) Jurnal Penelitian Pendidikan IPA (JPPIPA) Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Khadimul Ummah Journal of Social Dedication Indonesian Food Science and TechnologyJournal FaST : Jurnal Sains dan Teknologi Asian Journal of Aquatic Sciences Jurnal Abdi Insani Solusi: Jurnal Kajian Ekonomi dan Bisnis juremi: jurnal riset ekonomi Prosiding Konferensi Nasional PKM-CSR Jurnal Perikanan dan Kelautan
Hardoko Hardoko
Fakultas Perikanan Universitas Brawijaya Malang.
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GAM (Generalized Additive Model) Analysis for Predicting Potential Area of Lemuru in Bali Strait Semedi, Bambang; Hardoko, Hardoko; Dewi, Setya Nuri Fatma; Fatimah A., Putri Dila Nur
JFMR (Journal of Fisheries and Marine Research) Vol. 6 No. 1 (2022): JFMR on April
Publisher : Faculty of Fisheries and Marine Science, Brawijaya University, Malang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfmr.2022.006.01.5

Abstract

Lemuru is a potential fish in the Bali strait with 80% of the total catch. The fishing process is determined by the efficiency and effectiveness of improving the fishing area.  However, the lack of awareness of fishing areas by fishermen tend to be less optimal, waste of time and fuel. One of the alternatives is to use remote sensing data.  Fishing areas information can be obtained through oceanographic parameters. Sea surface temperature and chlorophyll-a are main factor determined fishing areas. This study aims to predict the fishing area of S. lemuru using GAM (Generalized Additive Model) analysis, the results of this model can show a range of oceanographic factors that significantly explain high fishing related to marine environmental parameters. Fishing data and coordinates were obtained from PPP Muncar, Banyuwangi on May 2021. Data used is from fishing data around two years in Bali strait. The optimum value of chlorophyll-a Lemuru fishing is at 0.1- 1.2 mg m-3 and sea surface temperatures around 27 - 31°C. According to GAM statistical modelling, the most appropriate fishing area was data combination among data fishing, sea surface temperature of AIC and CDE AIC around 23044.21, and CDE 8.18%.  The whole area of Bali strait is Lemuru fish distribution yet located in different areas each season such as west season at latitude (-8.26°)-(-8.59°) longitude (114.466°)-(114.449°), east season at latitude (-8.74°)-(-8.70°) longitude (114.299°)-(114.187°), while in transition season 1 at latitude (-8.50°)-(-8.78°) longitude (114.819°)-(115.070°) and season 2 at latitude (-8.27°)-(-8.56°) longitude (114.742°)-(114.819°
KARAKTERISTIK ORGANOLEPTIK DAN FISIKO-KIMIA SE’I IKAN TUNA DENGAN PEWARNA ALAMI ANGKAK: ORGANOLEPTIC AND PHYSICO-CHEMICAL CHARACTERISTICS OF TUNA FISH WITH NATURAL DYEING ANGKAK Hardoko, Hardoko; Suprayitno, Eddy; Tambunan, Jenny E.; Lestari, Santi Dwi
JFMR (Journal of Fisheries and Marine Research) Vol. 7 No. 2 (2023): JFMR on August
Publisher : Faculty of Fisheries and Marine Science, Brawijaya University, Malang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfmr.2023.007.02.7

Abstract

Se’i merupakan produk olahan daging asap khas NTT yang berbentuk irisan memanjang, beraroma asap cukup kuat, dan berwarna coklat sehingga terkadang kurang menarik konsumen. Dilain hal terdapat angkak sebagai pewarna alami yang aman dan sudah diterapkan berbagai produk pangan sehingga warna atau penampilan produk menjadi lebih menarik. Oleh karena itu dilakukan penelitian yang bertujuan untuk memperbaiki performa se’i ikan tuna dengan mengaplikasikan pewarna alami  angkak. Metode penelitian yang digunakan metode eksperimen dengan perlakuan perendaman (marinasi) daging ikan tuna dalam larutan angkak dan bumbu selama 0, 6, 12, 24 jam, dan dilanjutkan dengan proses pengasapan sehingga dihasilkan se’i tuna-angkak.  Hasilnya menunjukkan bahwa se’i tuna memunyai skoring intensitas  warna merah sampai merah kecoklatan, skoring  intensitas aroma asap sedikit berasa dan beraroma asap, bertekstur agak empuk, dan berkadar air 38,67 – 55,33%. Se’i tuna-angkak yang paling disukai adalah hasil hasil marinasi selama 6 jam. Se’i tuna hasil marinasi 6 jam mempunyai nilai hedonik keseluruhan 6,6 (suka-sangat suka), nilai skoring intensitas  warna 4,4 (merah), aroma asap 3,5 (agak beraroma asap), skoring intensitas tekstur 4,2 (agak empuk), kadar air  38,67%, dan kadar peroksida 0,22 meq/Kg, serta nilai warna oHue 36,46 dengan L (lightnes) 68,47 (merah cerah).   Se'i is a processed smoked meat product typical of NTT which has the shape of long slices, has quite a strong smell of smoke, and is brown in color so that it is sometimes less attractive to consumers. On the other hand, Angkak is a natural dye that is safe and has been used in various food products so that the color or appearance of the product becomes more attractive. Therefore, a research was carried out with the aim of improving the performance of tuna se'i by applying the natural Angkak dye. The research method used was the experimental method by immersing (marinating) tuna meat in a solution of Angkak and seasonings for 0, 6, 12, 24 hours, and followed by the smoking process to produce se’i tuna Angkak. The results show that se'i tuna has a red to brownish red color intensity score, a smoke aroma intensity score with a slight taste and smell of smoke, a slightly soft texture, and a water content of 38.67 - 55.33%. The most preferred se'i tuna Angkak is the result of marination for 6 hours. Se'i tuna marinated for 6 hours has an overall hedonic value of 6.6 (likes to very much), color intensity scoring value is 4.4 (red), smoke aroma is 3.5 (slightly smells of smoke), texture intensity score is 4.2 (a bit soft), 38.67% water content, and 0.22 meq/Kg peroxide content, and oHue color value 36.46 with L (lightness) 68.47 (bright red).
PENGARUH PENAMBAHAN ANGKAK DAN SENDAWA TERHADAP KARAKTERISTIK MIKROBIOLOGI DAN FISIKOKIMIA SE’I TUNA: THE EFFECT OF ADDITIONAL ANGKAK AND SALTPETRE ON SE'I TUNA MICROBIOLOGICAL AND PHYSICOCHEMICAL CHARACTERISTICS Tambunan, Jeny Ernawati; Suprayitno, Eddy; Djamaludin, Heder; Hardoko, Hardoko; Dwi Sulistiyati, Titik; Chamidah, Anies; Yunita, Yunita; Dewi Sinta Wati
JFMR (Journal of Fisheries and Marine Research) Vol. 7 No. 3 (2023): JFMR on November
Publisher : Faculty of Fisheries and Marine Science, Brawijaya University, Malang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfmr.2023.007.03.3

Abstract

Ikan tuna merupakan sumber pangan hewani yang banyak dibutuhkan manusia karena kandungan proteinnya yang tinggi. Umumnya, ikan kaya akan kandungan air dan protein yang tinggi, hal ini menjadikan ikan bersifat perishable sehingga rentan mengalami kemunduran mutu. Pengasapan merupakan salah satu cara untuk mengawetkan ikan. Se’i merupakan makanan khas Indonesia-yang berasal dari Nusa Tenggara Timur (NTT) diolah dan diawetkan mirip seperti ikan asap. Sendawa atau saltpetre digunakan pada pembuatan se’i sebagai penghasil warna merah, memberikan rasa yang khas, mengurangi pengerutan pada daging selama proses pengasapan dan memperpanjang umur simpan se’i. Namun, warna merah yang dihasilkan saltpetre kurang memuaskan, sehingga perlu pengembangan warna merah pada se’i yaitu dengan pemanfaatan angkak sebagai penghasil warna alami. Penelitian ini menggunakan metode eksperimen dengan menggunakan Rancangan Acak Lengkap (RAL) Faktorial dengan 2 faktor yaitu lama perendaman dalam larutan campuran angkak sendawa (0,3,6 jam) dan lama penyimpanan pada suhu ruang (0,3,6,9 hari) dengan menggunakan 3 kali ulangan. Data hasil penelitian dianalisis menggunakan Analysis of Variance (ANOVA). Perlakuan terbaik adalah perendaman pada angkak sendawa selama 6 jam dengan karakteristik TPC sebesar 3.86 log CFU/g (7.24x103 CFU/g), angka kapang khamir sebesar 1.51 log CFU/g (3.24x101 CFU/g), dan TBA sebesar 0.22 mg malondialdehid/kg.   Tuna is an animal food source that is much needed by humans because of its high protein content. Generally, fish is rich in water and high protein content, this makes the fish perishable so it is susceptible to quality deterioration. Smoking is one way to preserve fish. Se'i is a typical Indonesian food originating from East Nusa Tenggara (NTT) which is processed and preserved similar to smoked fish. Saltpetre is used in making se'i to produce a red color, give it a distinctive taste, reduce shrinkage of the meat during the smoking process and extend the shelf life of se'i. However, the red color produced by saltpetre is less than satisfactory, so it is necessary to develop the red color in se'i, namely by using Angkak as a natural color producer. This research uses an experimental method using a Factorial Completely Randomized Design (CRD) with 2 factors, namely the length of soaking in a mixed solution of slaked rice (0.3.6 hours) and the length of storage at room temperature (0.3.6.9 days) with using 3 repetitions. The research data were analyzed using Analysis of Variance (ANOVA). The best treatment is soaking in red rice for 6 hours with TPC characteristics of 3.86 log CFU/g (7.24x103 CFU/g), yeast mold numbers of 1.51 log CFU/g (3.24x101 CFU/g), and TBA of 0.22 mg malondialdehyde. /kg.
Peningkatan Pengetahuan dan Kesadaran Karyawan Terhadap Good Manufacturing Practices (GMP) dan Sanitasi Makanan pada Produsen Bakso XYZ di Kota Malang Ma'rifat, Tian Nur; Suprayitno, Eddy; Sasmita, Bambang Budi; Sulistiati, Titik Dwi; Hardoko, Hardoko; Chamidah, Anies; Panjaitan, Mikchaell Alfanov Pardamean; Djamaluddin, Heder; Tambunan, Jenny Ernawati
Khadimul Ummah Vol. 6 No. 1 (2022): November 2022
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/ku.v6i1.8855

Abstract

Masalah yang dihadapi mitra adalah berkurangnya pendapatan selama pandemi COVID-19. Kemampuan beli masyarakat menurun drastis sehingga beberapa gerai Bakso XYZ tutup. Untuk mengatasi masalah ini, fokus bisnis Bakso XYZ diubah dari direct selling melalui dine-in outlet menjadi penyediaan produk kemasan dari perusahaan. Kendala dalam memasarkan produk ritel kemasannya adalah belum adanya izin edar dari BPOM terkait penerapan Good Manufacturing Practices (GMP) dan sanitasi makanan. Tujuan dari program ini adalah untuk mengetahui pengaruh pelatihan tentang GMP dan sanitasi terhadap peningkatan pengetahuan dan kesadaran karyawan agar Bakso XYZ dapat memiliki izin edar BPOM. Metode yang digunakan untuk mengatasi masalah tersebut adalah evaluasi capaian pengetahuan dan kesadaran terkait GMP yang diterjemahkan ke dalam CPPOB (Cara Produksi Pangan Olahan yang Baik) dan sanitasi makanan kepada karyawan menggunakan metode kuesioner. Sebelum dan sesudah penyuluhan, dilakukan penyebaran kuesioner kepada karyawan untuk melihat apakah kesadaran karyawan tersebut meningkat atau tidak. Hasilnya adalah adanya peningkatan pada aspek pengetahuan tentang pentingnya GMP dengan gap sebesar 0,25, kesadaran tentang prinsip penerapan GMP dengan gap sebesar 0,5  dan pengetahuan tentang pencemaran makanan dengan gap sebesar 0,5 dari skala 5. Dari hasil uji kelayakan fisik mengenai implementasi GMP pada saat sebelum dan sesudah pelatihan, diperoleh hasil bahwa lokasi, bangunan, fasilitas pengolahan pangan dan sanitasi telah tersedia dengan kondisi yang sesuai. Perbaikan terdapat pada perubahan perilaku sanitasi karyawan pada aspek mencuci tangan hingga bersih, memotong kuku hingga pendek, bebas kosmetik dan perilaku yang higenis
TRANFORMASI PINDANG IKAN TONGKOL MENJADI NUGGET BERSERAT PANGAN DENGAN PENAMBAHAN AMPAS TAHU, MAIZENA DAN RUMPUT LAUT E. cotonii Hardoko, Hardoko; Thaufani, Mohammad Ovan; Sulistiyati, Titik Dwi; Puspitasari, Yunita Eka
Jurnal Sains dan Teknologi Pangan Vol 9, No 2 (2024):
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v9i2.47462

Abstract

‘Tongkol’ fish boiled (‘pindang’) is one of the traditional processed fish products that is popular in lower middle class communities with various weaknesses such as not being able to be consumed by all groups and age groups and not being widely distributed in the modern market. The aim of this research is to determine the type and concentration of binder that is suitable for transforming ‘tongkol pindang’ and okara into fish nuggets that are acceptable to consumers and of good quality. The research method used is an experimental method carried out in two experimental stages. Phase 1st research was designed using a 2-Factor Completely Randomized Design consisting of the binder type factors of wheat flour (A1) and cornstarch (A2) and the binder concentration factors of 10% (B1), 20% (B2), and 30% (B3) ( b/b) on ‘pindang’ meat and okara. The second stage of the research was designed using a simple completely randomized design with E cottonii seaweed substitution treatment 0% (C1), 15% (C2), 30% (C3), 45% (C4), 60% (C5), 75% (C6 ) for the best binder in stage 1st. The data were analyzed for varians and Tukey's test using SPSS 24. The results showed that the type and concentration of treatment had a significant effect (p
PENGGUNAAN TEKNOLOGI GELOMBANG MIKRO UNTUK PENGEMPUKAN SATE TUNA DI POKLAHSAR MINA JAYA MANDIRI, PANTAI KONDANG MERAK, MALANG Hardoko, Hardoko; M. Arifin, Zainul; Sutan Haji, Tunggul; Tambunan, Jeny Ernawati; Djamaludin, Heder
Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR) Vol 6 (2023): INOVASI PERGURUAN TINGGI & PERAN DUNIA INDUSTRI DALAM PENGUATAN EKOSISTEM DIGITAL & EK
Publisher : Asosiasi Sinergi Pengabdi dan Pemberdaya Indonesia (ASPPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37695/pkmcsr.v6i0.2045

Abstract

Poklasar Mina Jaya Mandiri merupakan salah satu asosiasi UMKM pengolah ikan laut yang berfokus dalam membuat dan menjual produk sate tuna di daerah wisata Pantai Kondang Merak. Permasalahan yang dihadapai produk unggulan sate tuna diantaranya adalah produk sate tuna yang dihasilkan berukuran cukup besar dan bertekstur keras dan pihak UMKM belum mempunyai inovasi teknologi pengempukan sate tuna, minimnya inovasi teknologi diversifikasi produk sate tuna sehingga produk yang dihasilkan monoton. Berdasarkan permasalahan permasalahan yang dihadapi oleh mitra, maka tim PKM bermaksud melakukan kegiatan yang bertujuan untuk membantu memberikan solusi permasalahan dalam bentuk kegiatan penerapan ipteks melalui pelatihan penerapan ipteks, pendampingan, dan bantuan sarana produksi. Metode yang digunakan pada kegiatan pengabdian kepada masyarakat ini adalah metode PALS (Participatory Action Learning Syatem) dengan cara pelatihan langsung yang dilakukan secara bertahap melalui teknologi pengempukan sate tuna dengan elektromagnetik gelombang mikro, diversifikasi jenis sate tuna dan teknologi refrigerasi mekanis untuk penyimpanan bahan dan produk, memberikan pendambingan dan membantu mitra UMKM dalam mengembangkan produk kreasi atau diversifikasi sate tuna. Hasilnya menunjukkan bahwa penerapan teknologi gelombang mikro di Poklasar Mina Jaya Mandiri dapat lebih mengempukan sate tuna dan mempecepat proses pembuatan sate. Secara organoleptik sate tuna gelombang mikro (microwave) lebih disukai daripada sate tuna bakar, kelezatan sate gelombang mikro sama dengan sate tuna bakar, dan sate tuna gelombang mikro lebih menarik daripada sate bakar.
Correlation Between Bitterness Removal And Functional Properties Of Papaya (Carica Papaya L.) Leaves Kam, Natania; Setiadi, Jacinta Fanya; Hardoko, Hardoko; Rosa, Dela
Indonesian Food Science and Technology Journal Vol. 5 No. 2 (2022): Volume 5. Number 2, July 2022 |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.v5i2.14800

Abstract

The mature papaya leaves are known for its medicinal properties albeit its distinctive bitter taste. In this research 3 different adsorbents; bentonite, activated attapulgite and diatomaceous earth were used to reduce the bitterness of the papaya leaves. The adsorbent treated papaya leaves were then analysed for its sensory evaluation in terms of bitterness intensity and phytochemical compounds which include phenolic, flavonoid, tannin and alkaloid compounds and also antioxidant activity. Papaya leaves treated with bentonite had the most reduced bitterness and application of heat treatment further enhance the efficacy of bitterness removal. However the removal of the bitterness also slightly affected the phytochemical compounds and their functional properties. The leaves treated with bentonite by method of boiling was found to be the most effective method in reducing bitterness, with bitterness intensity score of 0.3 out of the original 11.2, while retaining its phytochemical compound; total phenolic content of 10.699 mg GAE/g extract, total flavonoid content of 1.468 mg QE/g extract, total tannin content of 9.423 mg TAE/g extract, total alkaloid content of 1.363% while retained most of its Antioxidant IC50 of 1001.058 ppm and Antidiabetic properties of 642.231 ppm
IN SILICO STUDY OF TRITERPENOID IDENTIFIED FROM Ceriops decandra LEAVES AS INHIBITORS OF α-AMYLASE Puspitasari, Yunita Eka; Tambunan, Jeny Ernawati; Hardoko, Hardoko
Asian Journal of Aquatic Sciences Vol. 5 No. 3 (2022): December
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/

Abstract

α-amylase has a pivotal role in catalyzing the cleavage of α-1,4-glycosidic bonds of polysaccharides to produce oligosaccharides. The inhibition of α-amylase delays the breakdown of carbohydrates, causing a reduction of blood glucose levels absorption in diabetes patients. The exploration of α-amylase inhibitors has attracted because society assumed that utilizing herbal medicine reduced the side effect of prescribed drugs. Mangrove from genus Ceriops have been used as antidiabetic, but the mechanism as α-amylase inhibitors has not been reported. Consumption of leaves extract of C.decandra reduced blood glucose level in diabetic rats, and triterpenoids have been identified from the leaves. With this in mind, this study aims to predict the molecular interactions between α-amylase (PDB ID: 4GQR) and the inhibitors, triterpenoid identified in C.decandra leaves, and to evaluate the potency of triterpenoid as α-amylase inhibitor. There are five triterpenoids identified in C.decandra leaves used as ligand tests, including lupenone, betulin, betulonic acid, betulinic acid, and lupeol. The descriptive method was applied in this investigation. This study was carried out from June to September 2022. Based on the molecular interactions, the binding affinity of triterpenoids was lower than the native ligand and control ligand. Lupenone, lupeol, betalonic acid, and betulinic acid inhibited α-amylase activity by non-competitive inhibition. It was predicted that betulin inhibited α-amylase activity through competitive inhibition.
Phytochemical Compound Identification of Mangrove Leaves Sonneratia alba and in Silico Analysis as Antidiabetic Puspitasari, Yunita Eka; Hardoko, Hardoko; Sulistiyati, Titik Dwi
Jurnal Perikanan dan Kelautan Vol. 27 No. 2 (2022): June
Publisher : Faculty of Fisheries and Marine, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.27.2.241-248

Abstract

Mangrove plant, Sonneratia alba, can be found abundantly in Indonesia. Some previous studies reported phytochemical screening and bioactivity test of Sonneratia sp. as anti-diabetic (in vitro and in vivo analysis). However, phytochemical identification of S. alba leaves and inhibitory activity of α-glucosidase as anti-diabetic have not been reported. The purpose of this study are to identify phytochemical compounds of methanolic extracts S. alba leaves, and to predict inhibitory mechanisms of S. alba leaves against α-glucosidase through in silico analysis. In this study, the research method consists of two steps namely identification phytochemical compounds of methanolic extracts S. alba leaves, and prediction inhibitory activities of phytochemical compounds of methanolic extracts S. alba leaves against α-glucosidase by molecular docking (in silico) analysis. Methanolic extracts S. alba leaves contained orientin, vitexin, luteolin, oleanolic acid and reserpine. Reserpine was identified for the first time in S. alba leaves. Based on in silico analysis, binding energy of orientin, vitexin, luteolin, oleanolic acid, reserpine and acarbose (positive control) against α-glucosidase were -9,7; -9,7; -9,2; -8,6; -10,0 dan -8,3 kcal/mol. This result indicated that compounds inhibited α-glucosidase activities and can be considered as antidiabetic agent.
PENGARUH BRAND EXPERIENCE TERHADAP BRAND LOYALTY YANG DIMEDIASI OLEH BRAND LOVE PADA GEN Z DI KABUPATEN KLATEN MEMILIH MERK SNEAKERS LOKAL Hadi, Abdulhadi; Wisnu Barata, Dody Muhamad; Hardoko, Hardoko; Yusti, Yusti
Kajian Ekonomi dan Bisnis Vol. 19 No. 2 (2024)
Publisher : Sekolah Tinggi Ilmu Ekonomi SBI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51277/keb.v19i2.218

Abstract

Abstract This study aims to analyze the influence of brand experience on brand loyalty, with brand love as a mediating variable among Gen Z in Klaten Regency in choosing local sneaker brands. The research employs a quantitative approach with a survey method. Data were collected from 107 respondents selected through purposive sampling and analyzed using path analysis and Sobel test to examine mediation. The findings indicate that brand experience has a positive and significant effect on brand loyalty (β = 0.257; p = 0.011) and brand love (β = 0.604; p = 0.000). Additionally, brand love significantly influences brand loyalty (β = 0.609; p = 0.000). The Sobel test confirms that brand love significantly mediates the relationship between brand experience and brand loyalty (t = 3.711; p = 0.000). These findings suggest that a positive brand experience directly enhances consumer loyalty and indirectly strengthens it through brand love. Practical implications highlight the need for local sneaker brands to focus on improving brand experience and fostering emotional connections with consumers to build stronger loyalty Keywords: Brand Experience, Brand Loyalty, Brand Love, Local Sneakers, Gen Z
Co-Authors Abdul Hadi Hari Agnes Febriani Alfiana, Devy Anies Chamidah Arifin, Alfin Adam Asep Awaludin Prihanto Aulanni’am, Aulanni’am Azis B. Sitanggang Bambang Budi Sasmito Bambang Semedi Christina Dini Ika Handayani Cynthia Cynthia Dewi Sinta Wati Dewi, Setya Nuri Fatma Djamaluddin, Heder Djamaludin, Heder Dwi Sulistiyati, Titik E Ernawati, E Eddy Suprayitno Fadjar, Moh Fajrin, Alifah Nur Fajrin, Alifiah Nur Fatimah A., Putri Dila Nur Febri Dhol Khori Fiddaroini, Saidun Fransisca, Priscilla Gunawan, Windy Gunawan, Winny Livianti Haji, Tunggul S. Halim, Yuniwaty Happy Nursyam Indah Wahyuni Abida Kam, Natania Kartikaningsih, Hartati Lestari, Santi Dwi M. Arifin, Zainul Martha, Delicia Mikchaell Alfanov Pardamean Panjaitan Muhamad Firdaus Nuri Arum Anugrahati Nursinah Amir, Nursinah Nyimas Lilyani Panjaitan, Mickhael A.P. Panjaitan, Mikchaell Alfanov Pardamean Priantono, Azahraa K. Puspitasari, Yunita E. Putri Yurida Sari, Putri Yurida Ratna Handayani Reda, Flavia D. Rohmatuzzahro, Umi Rosa, Dela Sasmita, Bambang Budi Sebastian, Hilman Fajar Setiadi, Jacinta Fanya Sinaga, Wenny S.L. Siratantri, Titri Mastuti Sri Andayani Sugiharta, Andreas Sulistiati, Titik Dwi Suryaningsih Ndahawali Sutan Haji, Tunggul Tajuddin, Khoirul Jamhari Tambunan, Jenny E. Tambunan, Jenny Ernawati Tambunan, Jeny Ernawati Tampubolon, Hezkiel Oktorully Tasia, Clara Tefvina Irma Saputra Thaufani, Mohammad Ovan Tian Nur Ma’rifat Tina Fransiskha Carolyn Panjaitan, Tina Fransiskha Carolyn Titik Dwi Sulistiyati Titri Siratantri Titri Siratantri Mastuti Wisnu Barata, Dody Muhamad Yanuhar, Uun Yunita Eka Puspitasari Yunita Yunita Yusti Yusti, Yusti Zenadine, Muhammad Fairuz