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All Journal IPTEKMA Agrotekno E-Jurnal Agroekoteknologi Tropika (Journal of Tropical Agroecotechnology) Jurnal Kajian Bali Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH Indonesian Journal of Chemistry Agroindustrial Journal Seminar Ilmiah Nasional Teknologi, Sains, dan Sosial Humaniora (SINTESA) JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Jurnal Ilmiah Teknologi Pertanian Agrotechno

NYOMAN SEMADI ANTARA

Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Bukit Jimbaran-Bali.

Author-ID : 2929399

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Education Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences

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Pengaruh Penambahan Bawang Putih dan Lama Fermentasi Terhadap Mutu Mikrobiologis dan Organoleptik Bebontot Nyoman Semadi Antara; I Wayan Sweta Partama; Luh Putu Wrasiati
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 4 No 1 (2017)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Bebontot is one of fermented meat product produced in Bali island, Indonesia. Chopped porkand fat are mixed with spices and salt. The mixer are wrapped in spatha of areca tree (Arecacatechu L.) and fermented for several days to produce bebontot. The research was conductedto find out the effects of garlic in bebontot formulation and fermentation time on thebebontot quality. The result showed that the addition of garlic could suppressed significantlythe growth of Enterobacteriaceae and Staphylococcus aureus, but not for lactic acid bacteria(LAB) and micrococci bacteria. During fermentation all investigated bacteria were changewhere LAB increased and Enterobacteriacea and Staph. aureus decreased during process offermentation. The organoleptic characteristicts of bebontot were influenced significantly bycombination of both treatments.

Karakteristik Bubuk Instan Cemcem ( spondiaz pinnata lf kurz ) Luh Putu Wrasiati; I Nyoman Semadi Antara; Ni Made Wartini
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 1, No. 1, 2014
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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One of tropical plant used as a traditional beverage in Bali is Kecemcem or Cemcem (Spondias pinnata (Lf) Kurz) or in Indonesian called Kedondong Hutan. Empirically, the beverage is mentioned for treating coughs, increasing appetite, and body refreshment. Besides used as a beverage, Cemcem leafs are also used as a flavor enhancer of fish products. The study was carried out to determine the characteristics of Cemcem instant powder produced by encapsulation using maltodextrin and dried by the thin layer drying method. Cemcem instant powder was then analyzed its content of vitamin C, total phenols, tannins, antioxidant capacity, water cntent, ash content, and solubility. The flavor compounds in Cemcem instant powder obtained in Bukit Jimbaran area are identified by GC-MS devices. The result showed that cemcem instant powder which was produced by 24 hours of maceration time has the best characteristics and potential to be developed as a natural antioxidant products. It has the highest of total phenol, tannin, vitamin C, and antioxidant capacity. The content of vitamin C, total phenol, and tannin were 135.06 mg/100g, 38.95 mg GAE/g, and 11.01% respectively. The antioxidant activity of cemcem instant powder which analyzed by DPPH method was about 43.80%. There are 17 compounds detected by GC-MS, these compounds belonged alkenesalcoholsphenols compounds and esters of fatty acidsThe whole compounds were the building blocks of flavor cemcem leaves.Keywords : Characteristic of cemcem instant powder, antioxidant capacity, andflavor compounds of cemcem leaves

Pengaruh Penambahan Kunyit (Curcuma domestica Val.) dan Lama Fermentasi Terhadap Karakteristik Mikrobiologis Urutan (Sosis Bali Terfermentasi) Nyoman Semadi Antara; IdaBagus Wayan Gunam; A.A.Made Dewi Anggreni
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 2 No 2 (2015)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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The aim of the research was to find out the effect of turmeric used in the urutan formulationon the microbiological characteristic of urutan. In production of urutan, two strains of lactic acidbacteria (LAB), Lactobacillus plantarum U201 and Pediococcus acidilactici U318, were used asmultiple starter culture. The results showed that the growth of LAB increased after 24 hfermentation. The addition of 0.5-1.0% turmeric could enhance the growth of LAB. The additionof 1-2% turmeric suppressed the growth of Enterobacteriaceae to undetected level after 48 hfermentation. The growth of Staphylococcus aureus tended to decrease during fermentation, andthese bacteria were not detected on urutan which used turmeric of 1-2% after 96 h fermentation.At the initial of fermentation the growth of micrococci increased, and the bacteria decreasedgradually from 48 h fermentation until the end of fermentation. In general, using turmeric of 1%in urutan formulation could enhance the growth of LAB and suppress the growth of undesirablebacteria, such as the group of Enterobacteriaceae and Staph. aureus.

Angiotensin Converting Enzyme (ACE) Inhibitory Activity of Peptide Fraction of Germinated Pigeon Pea (Cajanus cajan (L.) Millsp.) Ketut Ratnayani; I Ketut Suter; Nyoman Semadi Antara; I Nengah Kencana Putra
Indonesian Journal of Chemistry Vol 19, No 4 (2019)
Publisher : Universitas Gadjah Mada

During the germination process, seeds can release various types of peptides due to the degradation of storage proteins. Some of these peptides can have biological activity (bioactive peptides). The objective of this study was to determine the ACE inhibitory activity of germinated pigeon pea peptide extract at various germination times and to carry out the fractionation to the extract to get the most active peptide fraction. The results showed that the highest activity of peptide extract was found on the 4th-day germination of pigeon pea with an IC50 value of 63.46 μg/mL. The peptide extract was further fractionated by centrifugal ultrafiltration method and it was found that the peptide fraction < 3 kDa had the highest ACE inhibitory activity with an IC50 value of 57.79 μg/mL. The result of identification with the LCMS method to the fraction was able to detect 4 types of the peptide with a molecular weight of 230.304, 294.303, 441.436, and 570.591 Da. These results suggested that the peptide fraction of germinated pigeon pea has the potency as an ACE inhibitory nutraceutical.

LC-MS Based Metabolite Profiling of Ethanolic Extracts from Curcuma domestica Val. varieties Turina-1 Mulyani Sri; Harsojuwono Ahmadi Bambang; Antara Semadi I Nyoman; Putra Kencana I Nengah
Agroindustrial Journal Vol 6, No 1 (2019)
Publisher : APTA and DTIP FTP UGM

It is important to know the metabolite compounds profile of Curcuma domestica Val. varieties Turina-1, as one of the superior varieties of turmeric, so that it can be utilized better. Therefore, the purpose of this research is to study the metabolite profile of ethanol extract of Curcuma domestica Val. Varieties Turina-1. The samples for this research were obtained from BPPT Bogor-Indonesia. These samples were extracted using ethanol (96 %) and then analyzed using UPLC-QToF-MS / MS System (Waters), mass spectrometry: XEVO-G2QTOF (Waters), in ESI positive resolution mode, using gradient method with mobile phase: water, formic acid and acetonitrile. The study found 13 metabolite compounds: Demethoxycurcumin-2 (48.23%), α- Turmerone (19.623%), Curcumin (18.550%), Bisdemethoxycurcumin-3 (9.064%), Curcumin-1, (1.706%), and compounds others with less than 1% (Kaempferol 3-O-glucosyl-rhamnosylgalactoside, Demethoxycurcumin, ar-Turmerone Bisdemethoxycurcumin, a-Terpinolene, LTyrosine and L-Alanine, L-serine). Based on this research, the main metabolite compound contained in the ethanol extract of Curcuma domestica Val. varieties Turina-1 that has the potential as antioxidants is the curcuminoids.

Karakterisasi Sinbiotik Ekstrak Tepung Rebung Bambu Tabah (Gigantochloa Nigociliata Buse-Kurz) Dengan Lactobacillus Sp. Ar6152 Putu Agus Nadiarta; Nyoman Semadi Antara; Ida Bagus Wayan Gunam
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 9 No 1 (2022): Scientific Journal of Food Technology (March)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Tabah bamboo shoots (Gigantochloa nigrociliata Buse-Kurz) flour can be used as a prebiotic because it has oligosaccharides such as stakiosa and rafinosa.Tabah bamboo shoots flour has ability to produce short-chain fatty acids derived from the fermentation of digestive tract lactic acid bacteria (LAB) and Lacobacillus rhamnosus. In tabah bamboo shoots pickle there are also LAB that are able to survive at low pH and bile salts, one of the potencial bacteria is Lactobacillus sp, AR6152. In this study, experiments were conducted synbiotic characteristics of stoic bamboo bamboo shoots with Lactobacillus sp AR6152 with 3 formulas between prebiotics and probiotics using a ratio of 1:2 (Sinbiotic A), 1:1 (Sinbiotic B) and 2:1 (Sinbiotic C) and additional ingredients as a coating 1 g of casein and 20 g of maltodextrin for 100 mL of synbiotic solution. The synbiotic solution is dried with freeze dry until it becomes a powder. The purpose of this study was to find out the viability of Lactobacillus sp AR6152 with an observation time of 0 weeks, 1 weeks, 2 weeks 3 weeks and 4 weeks, and the microcapsule morphology of product. The results showed that the resulting microcapsules have an irregular shape because using freeze-drying method as drying technic and smooth microcapsules surfaces and without holes due to the use of casein and maltodextrin as a coating material affects the viability of Lactobacillus sp. AR6152 is classified as stable in log 1011. The viabillity of Lactobacillus sp. AR 6152 decrease after 2 weeks of storage. In the Synbiotic B decreases less in week 0 and 2 compared to synbiotic Synbiotic A and Synbiotic B. In Synbiotic B in week 0 as much as (3.5 ± 0.03) ×? 10?^11 CFU/g and down to (3.2 ± 0.02) ×? 10?^11 CFU/g and (1.9 ± 0.02) × ? 10?^11 CFU/g in week 2 and 4.

POTENSI TEPUNG REBUNG BAMBU TABAH (Gigantochloa nigrociliata BUSE-KURZ) DALAM MENSIMULASI PERTUMBUHAN BAKTERI ASAM LAKTAT Dylla Hanggaeni Dyah Puspaningrum; Nyoman Semadi Antara; Ida Bagus Wayan Gunam
Seminar Ilmiah Nasional Teknologi, Sains, dan Sosial Humaniora (SINTESA) Vol 1 (2018): PROSIDING SINTESA
Publisher : LPPM Universitas Dhyana Pura

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ABSTRAKSalah satu varietas rebung bambu lokal adalah rebung bambu tabah (Gigantochloa nigrociliata BUSE-KURZ, biasa dikonsumsi masyarakat dan memiliki kandungan serat pangan dan nutrisi. Potensi serat pangan dan oligosakarida tepung rebung bambu tabah dalam menstimulasi pertumbuhan Bakteri Asam Laktat (BAL) ingin diketahui pada penelitian ini. Penelitian ini terdiri analisis kandungan serat pangan total secara enzimatis, kandungan oligosakaridan dengen HPLC dan pengujian pertumbuhan BAL pada media tepung rebung bambu tabah. Rancangan Acak Kelompok faktor tunggal (RAK) digunakan dalam penelitian ini. Hasil menunjukkan total serat pangan pada bagian rebung bambu tabah yang diolah menjadi tepung yaitu 18,29% (bk) pada bagian ujung 20,92% (bk) pada bagian tengah dan 14,22% (bk) pada bagian pangkal. Komponen penyusun karbohidrat sederhana pada tepung rebung bambu tabah tediri dari 0,07%-0,45% (bk) glukosa, 0,12%-0,39% (bk) fruktosa, 0,04%, sukrosa 0,14%-0,35% (bk), dan 1,93-4,55% (bk) rafinosa. Pertumbuhan BAL yaitu Lactobacillus acidophilus, L. brevis, L. casei Rhamnosus paling tinggi pada bagian ujung dan tengah dan Bifidobacterium bifidum paling tinggi pada bagian pangkal. Pertumbuhan kelompok Lactobacillus berkisar 2,8 x 1010 - 5,8 x 1010CFU/ml dan Bifidobacterium bifidum 3,6 x 1010- 3,7 x 1010 CFU/ml. Ini menunjukkan bahwa serat pangan dan adanya komponen karbohidrat sederhana pada tepung rebung bambu tabah mampu menstimulasi pertumbuhan BAL.Kata kunci: tepung rebung bambu tabah, serat pangan, BAL.ABSTRACTOne of the varieties local of bamboo shoots is tabah bamboo shoots (gigantochloa nigrociliata BUSE-KURZ), usually has and having diatery fiber content and nutrients. The potential diatery fiber and oligosaccharide of tabah bamboo shoots flour patient stimulate the growth of bacteria lactic acid (LAB) wanted to know in this study. This research consisting analysis total diatery fiber content food in enzimatis, the components of oligosaccharide with High Performance Liquid Chromatography (HPLC), and testing LAB growth in a media flour bamboo shoots patient. The experimental design used was a single-factor randomized block design (RBD). Results showing total diatery fiber on the patient bamboo shoots flour contentis 18,29% (db) at the apical, 20,92% (db) at the middle and 14,22% (db) at the basal. The amount of total dietary fiber content obtained showed that the tabah bamboo shoots flour has potential as a source of dietary fiber. Componentsof oligosaccharide in the tabah bamboo shoots flour presented descriptive. The highest content of 4,55% raffinose (db), and 0,35% sucrose (db). The content of simple carbohydrates in the flour has a tabah bamboo shoots can be a prebiotic. The growth of L. acidophilus, L. brevis, L. casei rhamnosus highest at the apical and the middle 2,8 x 1010 – 5,8 x 1010CFU/ml. Bifidobacterium bifidum highest at the basal 3,6 x 1010- 3,7 x 1010 CFU/ml. This shows that diatery fiber on tabah bamboo shoots flour able to stimulate BAL growth.Keywords: tabah bamboo shoots flour, dietary fiber, LAB.

PENGARUH PENAMBAHAN ASAM ASKORBAT TERHADAP DAYA SIMPAN DAN MUTU DAGING HAS LUAR (SIRLOIN) SAPI BALI Febriyawati Cahyanty Nugraha; Nyoman Semadi Antara; Komang Ayu Nocianitri
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 9 No 2 (2022): Scientific Journal of Food Technology (September)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MITP.2022.v09.i02.p116

The purpose of this study was to determine the effect of ascorbic acid on the shelf life and quality of Balinese beef sirloin and to determine the concentration of ascorbic acid to produce Balinese beef with the best quality and longest shelf life. The treatments tried in this study were the concentration of 0% ascorbic acid solution; 0.5%; 1%; 1.5% and 2% with 0 storage time; 2; 4; 6; 8 and 10 days at 4 Â± 10C. The variables observed were coliform, total plate count (TPC), pH, thiobarbituric acid (TBA), water binding capacity (WHC), color with parameters L*, a* and b*, texture with parameters of hardness, springiness, cohesiveness, gumminess., chewiness and resilience as well as cooking loss (cooking lost). The concentration of ascorbic acid solution and storage time had a very significant effect on (p <0.01) the amount of coliform, total plate count (TPC), pH, TBA, water holding capacity (WHC), cooking lost, sensory which includes preferences of color, texture, taste, aroma and overall acceptance, the interaction of the two also has a real effect. Based on the smallest amount of total plate count contamination, sirloin with a concentration of 2% ascorbic acid solution for 8 days of storage is the best treatment with coliform results of 85.67 Â± 1.53 MPN / g, total plate count (TPC) (8.1 Â± 12) x 105 CFU / g, pH value 3.56 Â± 0.02, thiobarbituric acid (TBA) value 0.39 Â± 0.01, water binding capacity 40.98 Â± 0.01%, color L* = 25.55; a* = 5,51; b* = 10.61, hardness texture = 1911.10 Â± 0.28; springiness = 1.00 Â± 0.03; cohesiveness = 0.65 Â± 0.03; gumminess = 692.75 Â± 0.02; chewiness = 600.86 Â± 0.22; resilience = 0.55 Â± 0.02 and cooking loss (cooking lost) 40.24 Â± 0.20%. The characteristics of Balinese beef sirloin meet the Indonesian National Standard (SNI 3932 - 2008).

Produksi Cider Rambutan (Nephelii Lappacei) Dengan Variasi Lama Fermentasi Dan Kecepatan Pengadukan Pada Tahap Fermentasi Asetat Sally, Calvin Eliezer Immanuel; Antara, Nyoman Semadi; Triani, I Gusti Ayu Lani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 2 (2025): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2025.v13.i02.p06

Rambutan (Nephelii lappacei) is a tropical fruit cultivated in tropical countries. Recorded in the Central Statistics Agency, rambutan fruit production in Bali province will reach 19,107 tons in 2022 (BPS, 2022). Rambutan has the potential to be made into cider because it has a high sugar content, namely 15 grams per 100 grams (Sampurno, 2018). Cider is a fermented drink containing around 6.5-8% alcohol and 3-7% acetic acid based on apple juice (Caturryanti et al., 2008). Cider can also be made from rambutan fruit because rambutan fruit has the same characteristics as apples, namely having a high sugar content and organic acid content. This study was designed using a Randomized Block Design with a factorial pattern with two factors, the first factor is fermentation time and the second factor is the frequency of stirring in the acetic acid fermentation process. The first factor uses fermentation time with 3 variations, namely 2 days, 4 days and 6 days. The second factor is the speed of stirring using a shaker with 3 variations, namely 80 rpm, 100 rpm, and 120 rpm which are carried out throughout the acetic acid fermentation. The variables studied in the following research are ethanol content, sugar content, total acid, pH, and organoleptic tests. Their interactions have a significant effect on ethanol content, sugar content, total acid, and pH. The results showed that fermentation time and stirring speed significantly affected all observed variables, except color. The best treatment was obtained in fermentation for 6 days with a stirring speed of 80 rpm, producing cider with characteristics of ethanol content of 1.97 ± 0.02%, sugar content of 783.5 ± 0.7 mg / ml, total acid of 0,95 ± 0,021%, pH 3,2 ± 0,1, not sweet (1 ± 0), sour (4,7 ± 0), slightly bitter (2,1 ± 0,14). This study proposes a fermentation time of 6 days and a stirring speed of 80 rpm as optimal for producing rambutan cider with the

Karakteristik Kemasan Nampan Berbasis Pati Termoplastis, Glukomanan Termoplastis Dan Poliasam Laktat Dalam Variasi Suhu Dan Waktu Pencetakan Aimar, Ilhan Maulana; Harsujuwono, Bambang Admadi; Antara, Nyoman Semadi; Hartiati, Amna; Suhartini, Sri
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 2 (2025): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2025.v13.i02.p03

Biothermoplastic composites are mixtures of two or more polymers from biological materials with other materials that can melt when heated and harden again when cooled. The formation of packaging trays from biothermoplastic composites is greatly influenced by many factors including temperature and molding time. This study aims to determine the effect of molding temperature and time on the characteristics of tray packaging from thermoplastic starch, thermoplastic glucomannan and latic polyacud biothermoplastic composite raw materials. This study used a 2-factor with 9 treatments, each treatment repeated as many as 2. The first factor is temperature (S) which consists of 3 temperature levels 130 (S1), 145 (S2), 160 (S3). The second factor is time (W) which consists of 3 levels of 30 seconds (W1), 45 seconds (W2), 60 seconds (W3). The results showed that temperature and molding time significantly affected the tensile strength, elongation at break, elasticity, thickness development, density, biodegradation time and leakage test of TPS/TPG/PLA biothermoplastic composite tray packaging. The best tray packaging was obtained at molding with a temperature of 160 ℃ and a time of 45 seconds with a tensile strength value of 42.20 MPa, elongation at break value of 0.70%, modulus young of 6, 12 GPa, swelling of 0.47%, density of 1.31 g/cm3, biodegradation time of 24.00 days and leakage test (not leak). However, modulus young, elongation at break and density have not met the standards set.

Co-Authors A.A.S. A. Sukmaningsih Ahmad Ali Akbar Ustadi Sadali Aimar, Ilhan Maulana Amna Hartiati Amna Hartiati Anak Agung Made Dewi Anggreni ANAK AGUNG MADE DEWI ANGGRENI Anak Agung Putu Agung Suryawan Wiranatha Apsari, Ni Putu Somya Anindita Arfira Khofifah Awang Bagaskara Ayu Putu Sarasdewi Bambang Admadi Harsojuwono Dwi Ariesta Wijaya Putra Dwi Ayu Kirani Paramita Dwi Putri Nurmalasari Dylla Hanggaeni Dyah Puspaningrum Ella Dewi Yusnia Febriyawati Cahyanty Nugraha Febriyawati Cahyanty Nugraha Fitra Ayu Sitanggang Friska Ekagia Ginting G.P Ganda Putra G.P. Ganda Putra Gede Asstaradi Kusuma Gusti Putu Agus Darmataba Harsujuwono, Bambang Admadi I Dewa Gde Mayun Permana I Dewa Gede Palguna I Dewa Made Sukrama I Gede Arya Sujana I Gusti Agung Teguh Gardipa I Gusti Ayu Ekawati I Gusti Ayu Lani Triani I Gusti Ayu Lani Triani I Kadek Aditya Wirajaya I Ketut Satriawan I KETUT SUMIARTHA I Ketut Suter I Ketut Suter I M. Mahaputra Wijaya I Made Arif Sukmawan I Made Mahaputra Wijaya I Made Sukewijaya I Made Yoga Saputra I Nengah Kencana Putra I Nengah Widedianto I Nyoman Dibia I P. G. Urip Sanjaya Trisna I Putu Hendra Prasetya I Putu Sudiarta I W.G. SEDANA YOGA I Wayan Adi Wagestu I Wayan Arnata I WAYAN HENDRA KUSUMAYADI KUSUMAYADI I Wayan Suardana I Wayan Weta I Wayan Widia I. M. Mahaputra Wijaya Ida Ayu Ary Widnyani Ida Ayu Ketut Ariningsih Ida Bagus Djaya Utama Dauh Ida Bagus Wayan Gunam Ida Bagus Windia Adnyana Ida R Hasibuan Irawaty Yolanda Hutajulu Kadek Dedi Widnyana Dinata Ketut Agus Ary Subakti Ketut Ratnayani KOMANG AYU NOCIANITRI Lilis Banne Paseru Luh Gede Mening Lestari Luh Putu Wrasiati Lutfi Suhendra Mahardika, Gusti Ngurah MARIA ULFA ELLA ELLA Muhammad Najri Mulyani Sri Ni Kadek Maya Isadora Ni Kadek Wiji Astuti Ni Made Ita Seri Utami Ni Made Wartini Ni Nyoman Puspawati Ni Putu Suwariani NI WAYAN SUNITI Nurul Lita Ajizah Nurul Octavia Wasis Pande Ketut Diah Kencana Pradnyani, Putu Dhea Purba, Ira Sylvia Purnama Yanti, Gusti Ayu Kade Diana Putra, I Gede Adi Darmaja Putri Cininta Giskha Putu Agus Nadiarta Putu Agus Nadiarta R. Ag. Ay. Ag. Bayu Chandraliawathy Randall Howbert Rani Situmorang Rendy Sinaga Rian Lamhot Parasian Hutabarat Richard Howard Patty Rike Pratiwi Risky Simarmata Risky Simarmata Sally, Calvin Eliezer Immanuel Saragih, Davina Patricia Sarah Yohana Sihombing Sayi Hatiningsih Siva Safera Hajiani Sri Suhartini Sukoco, Hendro Suwariani , Ni Putu Suwariani, Ni Putu Tuti Herlina Br.Naibaho Umi Fadilah Vinnod Gema Prabanca Wayan Redi Aryanta Yan Ramona Yeni Veronika Simatupang Yohanes Setiyo Zainul Arifin Zulkifly Al Haq

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