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Herlina .
Fak. Teknologi Pertanian Universitas Jember
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Medicine & Pharmacology Nursing Public Health

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KARAKTERISTIK BROWNIES YANG DIBUAT DARI KOMPOSIT TEPUNG GEMBOLO (Dioscorea bulbifera L.) Windaryati, Tutik; Herlina, .; Nafi, Ahmad
Berkala Ilmiah Pertanian (e-ISSN: 2338-8331) Vol 1, No 2: NOVEMBER
Publisher : Berkala Ilmiah Pertanian (e-ISSN: 2338-8331)

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Abstract

[ENGLISH] Gembolo bulbs were an inferior crop which development has not been optimal. Gembolo bulbs rich in bioactive components such as glucomannan which were a water-soluble dietary fiber because it can absorb 200 times its weight of water. Brownies is a very popular food and flour composites research gembolo on making brownies has never been done, so the presence of composite flour in making gembolo brownies expected to improve the quality and flavor of brownies as a product that safe and good for consumers. The purpose of this study was to determine the influence of the type and percentage of composite gembolo flour physical chemical properties and organoleptic brownies generated. Parameters measured were ash content, moisture content, protein content, fat content, carbohydrate content, overrun, texture, baking loss, stanleness, sliced appearance and WHC. Data were analyzed by ANOVA. The best treatment of compsite treatment is A2B2 treatment (composite flour soaking gembolo 5% citric acid for 24 hours at 20%). Brownies of treatment had 0.68% ash content, water content of 16.83%, 5.15% protein, 23.78% fat content, carbohydrate content of 53.57%, 39.76% flower power, texture 77, 67%, baking loss 5.02%, and 33.96% WHC. Keywords: Brownies; Composite; Gembolo flour [INDONESIAN] Umbi gembolo merupakan tanaman inferior yang pengembangannya belum optimal. Umbi gembolo kaya akan kandungan komponen bioaktif berupa glukomanan yang merupakan serat pangan larut air karena dapat menyerap 200 kali berat air. Brownies merupakan makanan yang sangat digemari dan  penelitian komposit tepung gembolo pada pembuatan brownies belum pernah dilakukan, sehingga dengan adanya komposit tepung gembolo dalam pembuatan brownies diharapkan dapat meningkatkan kualitas dan citarasa brownies sebagai produk yang aman dan baik untuk konsumen. Tujuan dari penelitian ini adalah mengetahui pengaruh jenis dan persentase komposit tepung gembolo terhadap karakteristik fisik, kimia dan organoleptik brownies yang dihasilkan. Parameter yang diamati adalah kadar abu, kadar air, kadar protein, kadar lemak, kadar karbohidrat, daya kembang, tekstur, baking loss, stanleness, kenampakan irisan, dan WHC. Data yang diperoleh dianalisis dengan ANOVA. Perlakuan terbaik dari perlakuan komposit adalah perlakuan A2B2 (komposit tepung gembolo perendaman asam sitrat 5% selama 24 jam sebesar 20%).  Brownies dari perlakuan tersebut memiliki  kadar abu 0,68%, kadar air 16,83%, kadar protein 5,15%, kadar lemak 23,78%, kadar karbohidrat 53,57%, daya kembang 39,76%, tekstur 77,67%, baking loss 5,02%, dan WHC 33,96%. Kata Kunci: Brownies; Komposit; Tepung Gembolo How to citate: Windaryati T, Herlina, A Nafi. 2013. Karakteristik brownies yang dibuat dari komposit tepung gembolo (Dioscorea bulbifera L). Berkala Ilmiah Pertanian 1(2): 25-29.
Physical Properties of Gel and Edible Plastic from Whey and Tapioca In Various Ratio and pH Value Lindriati, Triana; ., Herlina; Nafi, Ahmad
UNEJ e-Proceeding Indonesian Protein Society (IPS), International Seminar and Workshop 2014
Publisher : UNEJ e-Proceeding

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Abstract

Edible plastic usually made from hydrocolloids and could be produced by solvent casting method whereas gel was made before casting. Potential of whey protein combined with tapioca as edible plastic based component was studied at this research. pH of solvent could affect interaction of whey and tapioca during  gel preparation. The gel’s characters affected on plastic’s characters . The research objectives were to study effect of whey and tapioca ratio and pH of solvent on physical properties of gel and edible plastics. Randomized Factorial Block Design were used. The two factors  were  porpotion of whey protein-starch mixture (0%, 20%, 40%, 60%, 80%, 100%) and pH of solvent ( 4, 7 and 9). Increasing of whey porpotion could increase solubility of gel but decrease gel’s lightness and texture. Increasing of pH could increase gel’s solubility and decrease lightness and texture. There was significant effect (p≤0,05) of whey porpotion and pH interaction on gel’s characters. Increasing of whey porpotion could increase tensile strength and decrease elongation and solubility of edible plastics but the increasing of tensile strength was not significant (p≥0,05). Increasing of pH could increase elongation and decrease tensile strength and plastic’s solubility. There wasn’t significant effect (p≥0,05) of whey porpotion and pH interaction on edible plastic’s characters. The result showed that whey addition had decreased plastic’s characters even at 100% whey ratio tensile strength and elongation value were zero, edible plastic could not be produced from 100% whey. Keywords: texture, solubility, elongation, tensile strength, interaction
Technical Functional Properties of Crude Water Soluble Polysaccharide From Durian Seed (Durio zibethinus Murr.) ., Herlina; Lindriati, Triana; Novijanto, Noer; Anggraini, Ayu
UNEJ e-Proceeding Indonesian Protein Society (IPS), International Seminar and Workshop 2014
Publisher : UNEJ e-Proceeding

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Abstract

Durian seeds can be utilized as a producer of Water Soluble Polysaccharide (WSP) that can be applied to food products because crude extract of WSP is hydrocolloid. WSP interacts with other components, directly and indirectly affect processing applications, food quality, and acceptance.Water binding, solubility, viscosity and surface activity are important properties, determining usefulness and final product quality in a food system. The absence of extraction conditions that support so that the need for improved methods to variations in temperature and long extraction. This study aim to determine the effect of temperature and long extraction that produces the highest yield value and to determine the functional properties of the WSP.  The results of this study are the highest yield values in the 50 oC temperature extraction ang long extraction 2 hours amounted to 2,26%, solubility in water of 51,61%; lightness 34,14; water holding capacity (WHC) 2339,35%;  oil holding capacity (OHC) 425,36%; emulsion power 55,77m2/g; emulsion stability 585,50 minutes, foaming power 157,39 ml/g; foaming stability 25,43%. Long extraction increase the value of WHC and OHC but discrease the value of water solubility, foaming power and lightness. Keywords: durian seed, water soluble polysaccharide, extraction, technical functional properties.
CROSS ENTROPY UNTUK OPTIMASI LAGRANGE MULTIPLIERS PADA SUPPORT VECTOR MACHINES SEBAGAI MODEL PREDIKSI FINANCIAL DISTRESS ., Herlina
Heuristic Vol 13 No 02 (2016)
Publisher : Fakultas Teknik Universitas 17 Agustus 1945 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30996/he.v13i02.878

Abstract

The competence in predicting financial distress becomes an important research due tothe advantage in preventing companies financial failure. Besides, financial distressprediction model will give benefit to the investors and creditors. This research developa financial distress prediction model for listed manufacturing companies in Indonesiausing Support Vector Machines (SVM). Mathematically, SVM is formulated in the formof quadratic programming, which requires high computational time in finding theoptimal solution. In this research, Cross Entropy (CE) is used to optimize one of theSVM’s parameter that is Lagrange multipliers to find the optimal solution or nearoptimal solution of dual Lagrange SVM. The accuracy of the prediction model andcomputation time will be compared between standard SVM and CE-SVM. Finally, notethat the CE-SVM can solve classification problems in computing time 9.7 times shorterthan the standard SVM with good accuracy results. Keywords: cross entropy, lagrange multipliers, support vector machines, financialdistress
SISTEM FREEWEBSTORE UKM KERIPIK PISANG FG BERBASIS TEKNOLOGI DI PEKON GEMAHRIPAH KEC PAGELARAN KAB. PRINGSEWU Sagita, Rita; ., Herlina
Jurnal Teknologi Informasi dan Bisnis Pengabdian Masyarakat Darmajaya Vol 1, No 2 (2015): Jurnal Teknologi Informasi dan Bisnis Pengabdian Masyarakat Darmajaya
Publisher : IBI Darmajaya

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Abstract

Kabupaten Pringsewu saat ini mengembangkan teknologi melalui bidang teknologi dan bisnis, salah satunya mendapatkan pengembangan teknologi untuk bisnis UKM yaitu di Pekon Gemahripah Kec. Pagelaran Kab. Pringsewu. Bisnis pada UKM Keripik Pisang FG dikembangkan cara pemasarannya melalui E-Commerce. E-Commerce adalah sebuah aplikasi yang digunakan sebagai media untuk menampilkan tulisan-tulisan pada internet, yaitu Freewebstore. Tetapi dalam UKM milik Ibu Ana Lestari penjualannya masih belum optimal, karena hanya memasarkan ke warung - warung dan pasar. Maka dari itu diterapkanlah  Freewebstore untuk UKM Keripik Pisang Ibu Ana Lestari, sehingga penjualan dapat lebih optimal dan lebih baik lagi dengan menggunakan media online sesuai dengan perkembangan teknologi saat ini. 
PREPARASI DAN EVALUASI EKSIPIEN KO-PROSES PATI SINGKONG-KITOSAN YANG DIBUAT SECARA SPRAY DRYING Wicaksono, Yudi; Witono, Yuli; Herlina, .; Nuri, .
JFIOnline | Print ISSN 1412-1107 | e-ISSN 2355-696X Vol 5, No 2 (2010)
Publisher : Indonesian Research Gateway

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Abstract

Tapioca starch is pharmaceutical excipient for diluent of tablet with poorly in flowability and compactibility. Chitosan is biodegradle polymer and have been widely used for pharmaceutical excipient. It have a marked tendency to plastic deformation, and a good compression behaviour. Co-processing is the one of the most widely explored and commercially utilized method for the preparation of directly compressible excipient. The aim of study was to develop direct compression excipient of the tapioca starch-chitosan using co-processing method by spray drying. Co-processed excipient were prepared by spray drying suspension of feed of the chitosan - tapioca starch in different ratios (1:2, 1:3 & 1:4). The co-processed excipients were evaluated for morphology, moisture content, angle of repose, flow rate of granules, bulk density, tapped density, Carr’s index, viscosity and melting point. The result showed co-processed excipient of tapioca starch-chitosan have spherical in shape, moisture content in the range of 4.04 – 5.39 %, angle of repose was found to be <  380, flow rate of granules in the range of 1.3 – 3.8 g/s, bulk density in the range of 0.46 – 0.57 g/ml, tapped density in the range of 0.57 – 7.58 g/ml, Carr’s index in the range of 19.16-27.11 %, viscosity in the range of  1.77-2.17 mPas and melting point in the range of 195.33-198.50 0C. ABSTRAK Pati singkong adalah eksipien farmasi untuk pengisi tablet dengan sifat alir dan kompaktibilitas tidak baik. Kitosan adalah polimer biodegradabel dan telah digunakan secara luas untuk eksipien farmasi. Kitosan mempunyai kecenderungan untuk deformasi plastis dan sifat kompresi yang baik. Ko-prosesing adalah salah satu metode komersial yang digunakan secara luas untuk pembuatan eksipien cetak langsung.  Tujuan dari penelitian ini adalah untuk mengembangkan eksipien cetak langsung dari pati singkong-kitosan dengan menggunakan metode ko-prosesing secara spray drying. Eksipien ko-proses disiapkan dengan menspray drying suspensi cairan umpan dari kitosan-pati singkong dalam perbandingan yang berbeda (1:2, 1:3 dan 1:4). Eksipien ko-proses dievaluasi untuk morfologi, kandungan lembab, sudut diam, kecepatan alir granul, berat jenis nyata, berat jenis mampat, indeks Carr's, viskositas dan titik lelehnya. Hasil menunjukkan eksipien ko-proses pati singkong-kitosan mempunyai bentuk sferis, kandungan lembab dalam rentang 4,04 – 5,39 %, sudut diam <380 , kecepatan alir granul dalam rentang 1,3 – 3,8 g/s, berat jenis nyata dalam rentang 0,46 – 0,57 g/ml, berat jenis mampat dalam rentang 0,57 – 7,58 g/ml, Indeks Carr's dalam rentang 19,16-27,11 %, viskositas dalam rentang  1,77-2,17 mPas dan titik leleh dalam rentang 195,33-198,50 0C.
PREPARASI DAN EVALUASI EKSIPIEN KO-PROSES PATI SINGKONG-KITOSAN YANG DIBUAT SECARA SPRAY DRYING Wicaksono, Yudi; Witono, Yuli; Herlina, .; Nuri, .
Jurnal Farmasi Indonesia Vol 5, No 2 (2010)
Publisher : Jurnal Farmasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35617/jfi.v5i2.41

Abstract

Tapioca starch is pharmaceutical excipient for diluent of tablet with poorly in flowability and compactibility. Chitosan is biodegradle polymer and have been widely used for pharmaceutical excipient. It have a marked tendency to plastic deformation, and a good compression behaviour. Co-processing is the one of the most widely explored and commercially utilized method for the preparation of directly compressible excipient. The aim of study was to develop direct compression excipient of the tapioca starch-chitosan using co-processing method by spray drying. Co-processed excipient were prepared by spray drying suspension of feed of the chitosan - tapioca starch in different ratios (1:2, 1:3 & 1:4). The co-processed excipients were evaluated for morphology, moisture content, angle of repose, flow rate of granules, bulk density, tapped density, Carrâ??s index, viscosity and melting point. The result showed co-processed excipient of tapioca starch-chitosan have spherical in shape, moisture content in the range of 4.04 â?? 5.39 %, angle of repose was found to be <  380, flow rate of granules in the range of 1.3 â?? 3.8 g/s, bulk density in the range of 0.46 â?? 0.57 g/ml, tapped density in the range of 0.57 â?? 7.58 g/ml, Carrâ??s index in the range of 19.16-27.11 %, viscosity in the range of  1.77-2.17 mPas and melting point in the range of 195.33-198.50 0C. ABSTRAK Pati singkong adalah eksipien farmasi untuk pengisi tablet dengan sifat alir dan kompaktibilitas tidak baik. Kitosan adalah polimer biodegradabel dan telah digunakan secara luas untuk eksipien farmasi. Kitosan mempunyai kecenderungan untuk deformasi plastis dan sifat kompresi yang baik. Ko-prosesing adalah salah satu metode komersial yang digunakan secara luas untuk pembuatan eksipien cetak langsung.  Tujuan dari penelitian ini adalah untuk mengembangkan eksipien cetak langsung dari pati singkong-kitosan dengan menggunakan metode ko-prosesing secara spray drying. Eksipien ko-proses disiapkan dengan menspray drying suspensi cairan umpan dari kitosan-pati singkong dalam perbandingan yang berbeda (1:2, 1:3 dan 1:4). Eksipien ko-proses dievaluasi untuk morfologi, kandungan lembab, sudut diam, kecepatan alir granul, berat jenis nyata, berat jenis mampat, indeks Carr's, viskositas dan titik lelehnya. Hasil menunjukkan eksipien ko-proses pati singkong-kitosan mempunyai bentuk sferis, kandungan lembab dalam rentang 4,04 â?? 5,39 %, sudut diam <380 , kecepatan alir granul dalam rentang 1,3 â?? 3,8 g/s, berat jenis nyata dalam rentang 0,46 â?? 0,57 g/ml, berat jenis mampat dalam rentang 0,57 â?? 7,58 g/ml, Indeks Carr's dalam rentang 19,16-27,11 %, viskositas dalam rentang  1,77-2,17 mPas dan titik leleh dalam rentang 195,33-198,50 0C.
METODE DRILL STUDI KASUS DALAM MENINGKATKAN HASIL BELAJAR ASUHAN KEPERAWATAN KELUARGA Zulfitri, Reni; ., Herlina; ., Agrina
Jurnal Keperawatan Vol 3, No 2 (2012): Juli
Publisher : University of Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (48.774 KB) | DOI: 10.22219/jk.v3i2.2588

Abstract

METODE DRILL STUDI KASUS DALAM MENINGKATKAN HASIL BELAJAR ASUHAN KEPERAWATAN KELUARGADrill Methode to Increase Result of Study In Family Nursing CareAgrina1, Reni Zulfitri2 & Herlina31,2&3Dosen Keperawatan Komunitas PSIK Universitas Riau Email: ayang_shr@yahoo.co.idABSTRAKTujuan penelitian adalah untuk melihat peningkatan hasil akhir mahasiswa pada matakuliah keperawatan keluarga dengan menggunakan metode drill dengan studi kasus. Penelitian ini merupakan menelitian tindakan kelas. Sampel pada penelitian ini adalah mahasiswa program studi ilmu keperawatan Universitas Riau berjumlah 69 orang yang diambil secara total sampling. Penelitian ini dilakukan dengan 2 siklus yang masing-masing siklus terdiri dari 4 langkah yaitu tahapan perencanaan, tindakan, observasi, dan refleksi. Data dianalisa dengan analisa univariat secara deskriptif. Hasil penelitian menunjukkan 66 responden (95,7%) mendapatkan hasil sangat baik dalam melakukan proses asuhan keperawatan keluarga, dan 3 responden (4,3%0 mendapatkan hasil baik. Nilai akhir untuk mata kuliah keperawatan keluarga menunjukkan 26 responden (37,7%) mendapat nilai A (sangat baik), 42 responden (60,9%) mendapat nilai B (baik), dan 1 responden (1,4%) mendapat nilai C (cukup). Hasil penelitian ini perlu dilakukan pada matakuliah yang lain dan pada responden yang lain.Kata kunci: Metode drill studi kasus, hasil akhABSTRACTResearch goal is to see improvement of student end result at family nursing topic by using method drill with case study. This Research is action research. Sampel at research this is the student of health science faculty of Riau University amounts to 69 one whos are taken in totalize sampling. This Research is conducted with 2 cycles that each cycle consist of 4 step that is planning steps, action, observation, and reflection. Data is analysed by analysis univariat in descriptive. Research Result shows 66 responders (95,7%) get jolly good result in conducting upbringing process keperawatan family, and 3 responders (4,3%0 get good result. Final value for course eye keperawatan family shows 26 responders (37,7%) get value A (jolly good), 42 responders (60,9%) get value B (good), and 1 responder (1,4%) get value C (enough). This research Result must is conducted at matakuliah other and at other responder.Keyword: Method drill case study, end result, family nursing, nursing care.
Penggunaan Ekstrak Kasar Polisakarida Larut Air dari Biji Buah Durian (Durio zibethinus Murr.) pada Pembuatan Saos Tomat Herlina Herlina; Triana Lindriati; Prahasbynar Prahasbynar
agriTECH Vol 36, No 3 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (409.182 KB) | DOI: 10.22146/agritech.16597

Abstract

Tomato sauce is one of the diversification of tomato products that could increase the added value and shelf life of tomatoes. Sauce made from tomato has a high water content (94 %) resulting a watery sauce product. The purpose of this study was to determine the effect of crude extract Water Soluble Polysaccharide (WSP) from durian seeds on physical, chemical, and organoleptic as characteristics oftomato sauce. The use of crude extract WSP from durian seeds is expected to increase the viscosity of the sauce. The experimental design used in this study was a non factorial randomized complete block design with three replications. Parameters measured were viscosity, color (Hue and Chroma), total dissolved solids, pH, vitamin C, and organoleptic (panelist preferences) in addition to the effectiveness test to determine the best treatment. The results show that the tomato sauce composition significantly affect the viscosity, pH, color intensity, and total dissolved solids, while no significant effect on the angle of color and vitamin C of tomato sauce. The effectiveness test showed that the panelists preferred the P4 tomato sauce (use crude extract WSP from seeds fruit of durian 0.8 %) with fondness value  color of 2.68; aroma of 3.08; flavor of 3.48; viscosity of 3.44; overall liking of 3.56. The value of viscosity, hue, chroma, total dissolved solids, pH, vitamin C were 39.64 centipoise; 38,34°; 20.16; 35° Brix; 4.92; and 4.95 mg/g, respectively. ABSTRAKSaos tomat merupakan salah satu diversifikasi produk olahan buah tomat yang dapat meningkatkan nilai tambah dan umur simpan buah tomat. Saos yang berbahan dasar tomat, memiliki kandungan air yang tinggi (94 %) sehingga menghasilkan saos yang encer. Tujuan penelitian ini adalah untuk mengetahui pengaruh penggunaan ekstrak kasar Polisakarida Larut Air (PLA) dari biji buah durian terhadap sifat fisiko kimia dan organoleptik saos tomat. Penggunaan ekstrak kasar PLA dari biji buah durian diharapkan dapat meningkatkan viskositas saos tomat. Rancangan penelitian yang digunakan adalah rancangan acak kelompok faktor tunggal dengan tiga kali ulangan. Parameter yang diamati adalah viskositas, warna (Hue dan Chroma), total padatan terlarut, pH, kadar vitamin C, dan uji organoleptik (kesukaan panelis) yang dilanjut dengan uji efektivitas untuk menentukan perlakuan terbaik. Hasil penelitian menunjukkan bahwa komposisi saos tomat berpengaruh nyata terhadap viskositas, pH, intensitas warna, dan total padatan terlarut, tetapi tidak berpengaruh nyata terhadap sudut warna dan kadar vitamin C saos tomat. Uji efektivitas menunjukkan bahwa saos tomat yang disukai panelis adalah perlakuan P4 (penggunaan ekstrak kasar PLA dari biji buah durian sebesar 0,8 %) dengan nilai kesukaan warna sebesar 2,68; kesukaan aroma sebesar 3,08; kesukaan rasa sebesar 3,48; kesukaan kekentalan sebesar 3,44; kesukaan keseluruhan sebesar 3,56, dan nilai viskositas, hue, chroma, total padatan terlarut, pH, vitamin C berturut-turut adalah 39,64 centipoise; 38,34°; 20,16; 35° Brix; 4,92; dan 4,95 mg/g.
Penggunaan Tepung Glukomanan dari Umbi Gembili (Dioscorea esculenta L.) pada Pembuatan Es Krim Herlina Herlina; Miftahul Choiron; Bambang Herry Purnomo; Maharlika Pemuda Bhakti Nagara; Nita Kuswardhani
agriTECH Vol 38, No 4 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (183.845 KB) | DOI: 10.22146/agritech.16907

Abstract

ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung glukomanan dari umbi gembili terhadap karakteristik fisik, sensoris, dan memperoleh konsentrasi tepung glukomanan yang tepat pada pembuatan es krim sehingga dihasilkan es krim dengan sifat baik dan disukai panelis. Penelitian menggunakan rancangan acak lengkap (RAL) dengan faktor tunggal, yaitu variasi rasio tepung glukomanan dari umbi gembili (0%, 0,1%, 0,2%, 0,3%, dan 0,4%) dengan tiga kali ulangan pada masing-masing perlakuan. Hasil analisis menunjukkan bahwa penambahan tepung glukomanan dari umbi gembili pada berbagai konsentrasi berpengaruh nyata terhadap kecerahan warna (lightness (L)), tekstur, overrun, kecepatan meleleh es krim, serta sifat sensoris es krim yang terdiri dari warna, aroma, rasa, tekstur, dan kesukaan keseluruhan. Perlakuan terbaik es krim terdapat pada perlakuan penambahan tepung glukomanan 0,3% dengan rata-rata nilai efektivitas yaitu 0,80. Kata kunci: Umbi gembili, tepung glukomanan, es krim
Co-Authors AA, Arwin Agrina ., Agrina Ahmad Hasyim Ahmad Nafi Ahmad Nafi Ahmad Nafi&#039; Aritonang, Barita Ayu Anggraini Debi Meilani Herry Purnomo, Bambang Karnirius Harefa Luh Putu Ratna Sundari Maharlika Pemuda Bhakti Nagara Manik Nur Hidayati Miftahul Choiron Muhammad Syaiful Adzim Nita Kuswardhani Noer Novijanto Nurhayati Nurhayati Nuri, . Nuri, . Prahasbynar Prahasbynar Reni Zulfitri Rotua Sumihar Sitorus Sagita, Rita Siswoyo Soekarno Sulistyani Sulistyani Triana Lindriati Tutik Windaryati Tutik Windaryati Yudi Wicaksono Yuli Witono