Article Per Year (5 Year)
p-Index From 2021 - 2026
3.964
P-Index
This Author published in this journals
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.
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Other

Published : 43 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 43 Documents
Search

 1   2   3   4   5 
PENGOLAHAN SATE GURITA (Octopus sp.) di UMKM. MINA JAYA MANDIRI, PANTAI KONDANG MERAK, DESA SUMBERBENING, KECAMATAN BANTUR, KABUPATEN MALANG Puspitasari, Yunita Eka; Rohmatuzzahro, Umi; Hardoko, Hardoko; Suprayitno, Eddy; Djamaluddin, Heder; Tambunan, Jeny Ernawati; Panjaitan, Mickhael A.P.; Chamidah, Anies
Jurnal Abdi Insani Vol 11 No 3 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i3.1784

Abstract

Satay or satay is a food that is very popular with everyone and is quite popular in Indonesia, Malaysia and Singapore. Satay can be made from beef, chicken, lamb, and seafood such as tuna and shellfish. So far, octopus in the South Malang coastal area is also found in abundance during the season and is only sold in the form of fresh octopus. UMKM Mina Jaya Mandiri intends to serve processed octopus in the form of satay, so it is collaborating with the Malang Regency Fisheries and Maritime Service and Brawijaya University universities to get training on the diversification of processed octopus, in this case octopus satay. This community service program aims to (1) provide a general overview of the processing of octopus satay (2) train fish processors at Kondang Merak Beach MSMEs to make octopus satay products using a semi-mechanical grill. This community service activity was carried out by simulating the processing of octopus satay using a semi-mechanical grill. The results of community service activities at UMKM Mina Jaya Mandiri, Kondang Merak Beach show that MSME business actors are enthusiastic about making octopus satay in their respective places of business. The application of a semi-mechanical grill in making octopus satay provides a taste that is more popular with the public and is more efficient in terms of grilling time. This can encourage MSMEs to process fresh octopus into octopus satay using mechanical grilling technology and increase business actors' income from the increasing number of tourists visiting and enjoying various seafood culinary preparations at Kondang Merak Beach.
The Use of Purik Leaf Extract (Mitragyna speciosa) on Hematological and Histopathological Profile of Vannamei Shrimp (Litopenaeus vannamei) on Vibrio Parahaemolyticus Infection Sugiharta, Andreas; Fadjar, Moh; Hardoko, Hardoko
Jurnal Penelitian Pendidikan IPA Vol 9 No SpecialIssue (2023): UNRAM journals and research based on science education, science applic
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v9iSpecialIssue.4216

Abstract

The purpose of this study was to analyze the optimal dose of Purik leaf extract (Mitragyna speciosa) which has antibacterial compounds to treat vannamei shrimp (Litopenaeus vannamei) that infected by Vibrio parahaemolyticus. The method used in this research is experimental study with Completely Randomized Design (CRD). The results form GC-MS analysis of purik leaf extract showed that the most abundance compounds were Quinic acid and Mitragynine from flavonoid and alkaloid class.  Total Hemocytes Count (THC) after purik leaf treatment on vibrio infected vannamei shrimp showed that extract at 250 mg/L dose showed the best result with 8.03x106 cells/ml. The Differential Haemocyte Count (DHC) after treatment showed that the most effective dose is 250 mg/L with 20.33% hyaline, 23.67% semigranular cells, and 56% granular cells. Based on histopatology observation of vannamei hepatopancreas after treatment showed that the best dose is 250 mg/L with 1.20% haemorrhage, 1.20% necrosis, and 1.40% cell inflammation. Purik leaf extract which contains many compounds can be useful as an antibacterial to inhibit and destroy V. parahaemolyticus bacteria and proven to treat vannamei shrimp (L. Vannamei) that infected by V. parahaemolyticus
KARAKTERISASI NUGGET PINDANG IKAN-AMPAS TAHU YANG DITAMBAH TEPUNG TULANG IKAN SEBAGAI SUMBER KALSIUM Hardoko, Hardoko; Suprayitno, Eddy; Sulistiyati, Titik Dwi; Arifin, Alfin Adam
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol. 1 No. 1 (2017): NOVEMBER
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ABSTRACT.  The bones of the boiled fish contain high calcium that can be used for osteoporosis therapy, but less utilized in food products. This study was aimed to study the characteristics of boiled fish nugget mixed with okara as filler and added fish bone flour as a source of calcium. The method used was experimental method which was divided into 2 stages, namely the addition of okara 20, 30, 40% and the addition of fish  bone flour of 60, 80, 100 mesh with concentration of 10, 20 ,30%. The results showed that the addition of okara could increase the water content of the nuggets, but has not yet affected the texture of the boiled fish nugget. In general, boiled fish nugget which had the highest panelists’ acceptance was the one that was added with 30% okara. The addition of fish bone flour tends to decrease water content and increases the texture of hardness boiled fish nugget -okara. The addition of fish bone flour to boiled fish nugget that had the highest panelists’ acceptance was fish bone flour of 10% with size of 100 mesh. The boiled fish nugget -okara contains 5.8 mg/g of calcium and 5.11% dietary fiber.Keyword : boiled fish nuggets, fish bone flour, okara
KARAKTERISASI FISIKO KIMIA DAN INHIBISI α-GLUKOSIDASE BERAS ANALOG DARI BUAH Rhizophora mucronata [CHARACTERIZATION OF PHYSICO-CHEMICAL AND α-GLUKOSIDASE INHIBITION OF ANALOG RICE FROM Rhizophora mucronata FRUIT] Hardoko, Hardoko; Alfiana, Devy; Puspitasari, Yunita Eka
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol. 2 No. 1 (2018): NOVEMBER
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ABSTRAKPenelitian ini untuk mengetahui karakteristik fisiko kimia dan inhibisi α-glukosidase  beras analog dari tepung buah R. mucronata, tepung singkong, dan tepung E. cottonii. Penelitian ini dilaksanakan pada bulan April - Oktober 2016. Metode eksperimen melalui perlakuan rasio tepung buah R. mucronata dengan Tepung singkong (60:40, 70:30, 80:20) dan penambahan tepung E. cottonii (0, 3, 5, 7%).  Pembuatan beras analog menggunakan extruder. Hasilnya menunjukkan bahwa perlakuan rasio tepung buah R. mucronata dengan tepung singkong dan penambahan tepung E. cottonii berpengaruh posistif nyata terhadap inhibisi Î±-glukosidase dan sifat fisiko kimia beras.  Semakin tinggi jumlah tepung  buah R. mucronata yang digunakan makin tinggi aktivitas inhibisi Î±-glukosidase dan menurunkan nilai IC50. Beras analog terbaik adalah yang terbuat dari tepung buah R. mucronata 60%, tepung singkong 40%, dan tepung rumput laut E. cottonii 5%. Beras ini mempunyai nilai IC50 33,42 ppm, kadar air 8,46%, kadar serat pangan 38,96%, berwarna merah (nilai oHue 44,86), cooking time 11,35 menit, volume pengembangan 135,09%, dan kadar pati 51,44%.
KARAKTERISASI FISIKO KIMIA DAN INHIBISI α-GLUKOSIDASE BERAS ANALOG DARI BUAH Rhizophora mucronata [CHARACTERIZATION OF PHYSICO-CHEMICAL AND α-GLUKOSIDASE INHIBITION OF ANALOG RICE FROM Rhizophora mucronata FRUIT] Hardoko, Hardoko; Alfiana, Devy; Puspitasari, Yunita E.
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol. 3 No. 1 (2019): NOVEMBER
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This study aims to determine the physicochemical characteristics and α-glucosidase inhibition of analog rice from R. mucronata fruit flour, cassava flour, and E. cottonii flour. This research was conducted in April - October 2016. The experimental method was through the treatment ratio of R. mucronata fruit flour with cassava flour (60:40, 70:30, 80:20) and addition of E. cottonii flour (0, 3, 5, 7 %). Making analog rice using an extruder. The results showed that the treatment ratio of R. mucronata fruit flour with cassava flour and the addition of E. cottonii flour had a significant positive effect on α-glucosidase inhibition and physicochemical properties of rice. The higher the amount of R. mucronata fruit flour used the higher inhibition activity of αglucosidase and decrease the IC value. The best analog rice is made from R. mucronata 60% fruit flour, 40% cassava flour, and 5% E. cottonii seaweed flour. This rice has IC 50  value of 33.42 ppm, water content of 8.46%, food fiber content of 38.96%, red color (oHue value of 44.86), cooking time of 11.35 minutes, development volume of 135.09%, and starch content of 51.44%.   ABSTRAKPenelitian ini untuk mengetahui karakteristik fisiko kimia dan inhibisi α-glukosidase beras analog dari tepung buah R. mucronata, tepung singkong, dan tepung E. cottonii. Penelitian ini dilaksanakan pada bulan April - Oktober 2016. Metode eksperimen melalui perlakuan rasio tepungbuah R. mucronata dengan Tepung singkong (60:40, 70:30, 80:20) dan penambahan tepung E. cottonii (0, 3, 5, 7%). Pembuatan beras analog menggunakan extruder. Hasilnya menunjukkan bahwa perlakuan rasio tepung buah R. mucronata dengan tepung singkong dan penambahan tepung E. cottonii berpengaruh posistif nyata terhadap inhibisi α-glukosidase dan sifat fisiko kimia beras. Semakin tinggi jumlah tepung buah R. mucronata yang digunakan makin tinggi aktivitas inhibisi αglukosidase dan menurunkan nilai IC. Beras analog terbaik adalah yang terbuat dari tepung buah R. mucronata 60%, tepung singkong 40%, dan tepung rumput laut E. cottonii 5%. Beras ini mempunyai nilai IC 50, 33,42 ppm, kadar air 8,46%, kadar serat pangan 38,96%, berwarna merah (nilai o Hue 44,86), cooking time 11,35 menit, volume pengembangan 135,09%, dan kadar pati 51,44%. Kata Kunci : beras analog, α-glukosidase, IC50, R. mucronata
AKTIVITAS INHIBISI EKSTRAK DAUN SEMANGGI AIR (Marsilea crenata) TERHADAP ENZIM HMG-KoA REDUKTASE [INHIBITION ACTIVITIES OF WATER CLOVER (Marsilea crenata) LEAF EXTRACT ON HMG-CoA REDUKASE ENZYME] Hardoko, Hardoko; Gunawan, Winny Livianti; Handayani, Ratna
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol. 2 No. 2 (2019): MAY
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Water clover plants (Marsilea crenata) are often used as vegetables and traditional medicine for high blood pressure, and contain phytochemical compounds that have the potential to reduce cholesterol. The purpose of the study was to determine the potential of water clover leaves as a natural cholesterol-lowering ingredient through inhibition of HMG-KoA enzyme by water clover leaf extract. The research method used was the experimental method with the treatment of leaf conditions (fresh and dry) and a combination of solvent ethyl acetate - methanol (0: 100; 25:75; 50:50; 75:25; 100: 0). The extraction process is carried out by maceration swaying at room temperature. The results showed that dried leaf extract had a higher inhibitory activity of HMG-CoA reductase enzyme than wet leaf extract. Clover leaf extract with methanol solvent results in higher inhibition of HMG-CoA enzyme. The highest inhibitory extract was dried clover leaves extracted using a ratio of 100: 0 ethyl acetate-methanol and had an inhibition value of 95.12% and the same as pravastatin with an inhibition value of 93.06%. The extract contains phenolic phytochemicals, flavonoids, and steroids. The extract had the highest total flavonoids, namely 29.47 ± 0.30 mg QE / g extract. Thus water clover leaves are potentially as cholesterol-lowering natural ingredients.  ABSTRAKTanaman semanggi air (Marsilea crenata) sering dijadikan sayuran dan obat tradisional sakit darah tinggi, serta mengandung senyawa fitokimia yang berpotensi untuk menurunkan kolesterol. Tujuan dari penelitian adalah untuk mengetahui potensi daun semanggi air sebagai bahan alami penurun kolesterol melalui aktivitas penghambatan enzim HMG-KoA oleh ekstrak daun semanggi air. Metode penelitian  yang digunakan adalah metode eksperimen dengan perlakuan kondisi daun (segar  dan kering) dan kombinasi pelarut etil asetat - metanol(0:100; 25:75; 50:50; 75:25; 100:0). Proses ekstraksi dilakukan secara maserasi bergoyang pada suhu ruang.  Hasilnya menunjukkan bahwa ekstrak daun kering mempunyai aktivitas pengahambatan enzim HMG-KoA reduktase lebih tinggi dari pada ekstrak daun basah. Ekstrak daun semanggi dengan pelarut metanol menghasilkan inhibisi enzim HMG-KoA lebih tinggi. Ekstrak yang paling tinggi inhibisinya adalah daun semanggi air kering  yang diekstrak menggunakan rasio pelarut etil asetat-metanol 100 :0 dan mempunyai nilai inhibisi mencapai 95,12% dan sama dengan obat pravastatin dengan nilai inhibisi 93,06%.  Ekstrak tersebut mengandung fitokimia fenolik, flavonoid, dan steroid.  Ekstrak tersebut  memiliki total flavonoid paling tinggi yaitu 29.47±0.30 mg QE/g extract. Dengan demikian daun semanggi air berpotensi sebagai bahan alami penurun kolesterol.        
SUBTITUSI AGAR-AGAR DALAM PEMBUATAN JELLY DRINK CINCAU HIJAU (Cyclea barbata) UNTUK MENURUNKAN SINERESIS Hardoko, Hardoko; Tajuddin, Khoirul Jamhari
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol. 3 No. 1 (2019): NOVEMBER
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Grass jelly (Cyclea barbata) is often processed into jelly products obtained through extracts of water from the leaves, but the resulting jelly has a high syneretic power so that the product becomes runny and is easily damaged. The purpose of this study was to determine the amount of agar (Gracilaria sp.) That can be substituted so as to produce green jelly drink with good character. The method used is an experimental method with the substitution treatment of agar 0, 10, 20, 30, 40% w / w on green grass jelly solution. The results show that increasing the amount of substituted agar decreases the power of syneresis, increases viscosity, increases pH, and decreases the power of jelly drink suction. An increase in agar substitution up to 20% also increases overall preferences or consumer acceptance, but substitutions above 20% tend to reduce the level of jelly drink preference. Thus the best green grass jelly drink is substituted with 20% agar.
PENGARUH LAMA PENGERINGAN MENGGUNAKAN OVEN TERHADAP KARAKTERISTIK FISIKO- KIMIA ”˜KERIPIK TERUNG Hardoko, Hardoko; Sebastian, Hilman Fajar
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol. 3 No. 1 (2019): NOVEMBER
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

”˜Terung’ (Sea Cucumber) chips, one of the most popular traditional products in Indonesia, are the result of the process of drying sea cucumbers with sunlight and frying. Drying problems arise during the rainy season. The purpose of this study was to determine the effect of drying using an oven temperature of 60oC on the physical and chemical characteristics of sea cucumber chips. The research method used was a long drying experimental method (0 hours, 4 hours, 8 hours, 12 hours) and observational data were analyzed with Anova at a 95% confidence level. The results showed that the drying time treatment significantly affected the water content, protein content, fat content, ash content, swelling power, but did not significantly affect the power of sea cucumber chips. The best drying time is the drying time of 12 hours which produces sea cucumbers chips which are characterized by 58.90% protein content, 1.25% water content, 20.09% fat content, 9.61% ash content, 70.19%  swelling power,  and 3.85 N/m2power broken.
SUBSTITUSI TEPUNG SINGKONG TERHADAP TEPUNG TERIGU DAN PENAMBAHAN PROTEIN DALAM PEMBUATAN MI KERING [SUBSTITUTION OF CASSAVA FLOUR TO WHEAT FLOUR AND THE ADDITION OF PROTEIN IN MAKING DRY NOODLE] Hardoko, Hardoko; Fransisca, Priscilla; Siratantri, Titri Mastuti
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol. 3 No. 2 (2020): MAY
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Cassava flour is a local Indonesian food that has the potential to reduce the use of wheat flour in making noodles. However, cassava flour has sticky physical characteristics because the high amylopectin may be overcome by adding protein. The purpose of this study is to utilize cassava flour in the manufacture of dried noodles that have good physical characteristics. Another goal is to determine the level of substitution of cassava flour to wheat flour and the addition of a type of protein source and its concentration that can produce the best dry noodles. The research method used was an experimental method by making phase 1 treatments, namely protein type (control / without protein addition, ISP 5%, ISP 10%, egg 5%, egg 10%, egg 15%) in the manufacture of cassava flour substitute dry noodles, and stage 2 treatments namely the level of substitution of cassava flour (20, 30, 40%) and the best protein concentration of stage 1 plus or minus 2.5%). The results showed that the addition of eggs produced dry noodles with better physical and hedonic characteristics than control noodles or noodles with the addition of ISP. The best physical characteristics of noodles result from the addition of 15% eggs. In the Phase 2 experiment it was found that substitution of 20% cassava flour and the addition of 15% eggs produced noodles with the best physical and hedonic characteristics. The dried noodles meet SNI standards and contain 4.50% water, 1.94% ash, 13.7% protein, 2.46% fat, 168.66% water absorption, cooking loss 6.63%, springiness 0, 98 mm, adhesiveness 24.07 gs, and overall hedonic value of 5.25 ± 1.02 (hedonic scale 1-7).Cassava flour is a local Indonesian food that has the potential to reduce the use of wheat flour in making noodles. However, cassava flour has sticky physical characteristics because the high amylopectin may be overcome by adding protein. The purpose of this study is to utilize cassava flour in the manufacture of dried noodles that have good physical characteristics. Another goal is to determine the level of substitution of cassava flour to wheat flour and the addition of a type of protein source and its concentration that can produce the best dry noodles. The research method used was an experimental method by making phase 1 treatments, namely protein type (control / without protein addition, ISP 5%, ISP 10%, egg 5%, egg 10%, egg 15%) in the manufacture of cassava flour substitute dry noodles, and stage 2 treatments namely the level of substitution of cassava flour (20, 30, 40%) and the best protein concentration of stage 1 plus or minus 2.5%). The results showed that the addition of eggs produced dry noodles with better physical and hedonic characteristics than control noodles or noodles with the addition of ISP. The best physical characteristics of noodles result from the addition of 15% eggs. In the Phase 2 experiment it was found that substitution of 20% cassava flour and the addition of 15% eggs produced noodles with the best physical and hedonic characteristics. The dried noodles meet SNI standards and contain 4.50% water, 1.94% ash, 13.7% protein, 2.46% fat, 168.66% water absorption, cooking loss 6.63%, springiness 0, 98 mm, adhesiveness 24.07 gs, and overall hedonic value of 5.25 ± 1.02 (hedonic scale 1-7).
PRODUKSI N-ASETILGLUKOSAMIN DARI KULIT UDANG MENGGUNAKAN KITINASE EKSTRASELULER DARI Providencia stuartii Halim, Yuniwaty; Cynthia, Cynthia; Hardoko, Hardoko; Handayani, Ratna
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol. 3 No. 2 (2020): MAY
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Cangkang udang tersusun dari kitin. Salah satu turunan kitin, yaitu glukosamin, biasanya terdapat dalam bentuk N-asetilglukosamin dan dapat diproduksi melalui fermentasi enzimatis terhadap kitin dengan menggunakan mikroorganisme kitinolitik. Salah satu bakteri kitinolitik adalah Providencia stuartii. Penelitian ini dilakukan untuk menentukan kondisi fermentasi optimum, yaitu pH, suhu, konsentrasi substrat, dan lama inkubasi, untuk memproduksi N-asetilglukosamin menggunakan kitinase ekstraseluler dari Providencia stuartii. pH yang digunakan dalam fermentasi adalah 3, 4, 5, 6, 7, 8, dan 9, sedangkan suhu yang digunakan adalah 30, 40, 50, 60, 70 and 80oC. Hasil penelitian menunjukkan bahwa kitinase ekstraseluler kasar memiliki aktivitas optimum pada pH 5 dan suhu 40oC, yaitu berturut-turut sebesar 3,23 ± 0,06 U/ml dan 3,42 ± 0,06 U/ml. Kitinase ekstraseluler semi murni memiliki aktivitas optimum pada pH 7 dan suhu 40oC, yaitu berturut-turut sebesar 4,74 ± 0,06 U/ml and 4,44 ± 0,06 U/ml. Selanjutnya, konsentrasi kitin sebagai substrat yang digunakan adalah sebesar 0,5; 1; 1,5; dan 2% dengan lama inkubasi 2, 4, 6, dan 24 jam. Konsentrasi N-asetilglukosamin tertinggi diperoleh setelah lama inkubasi 6 jam dengan konsentrasi substrat sebesar 1%, yaitu sebesar 933,89 ± 12,55 ppm menggunakan kitinase ekstraseluler kasar dan 1050,56 ± 12,54 ppm menggunakan kitinase ekstraseluler semi murni.
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