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All Journal Jurnal AGROTEKNOLOGI Torani Journal of Fisheries and Marine Science Jurnal Perikanan dan Kelautan Berkala Perikanan Terubuk Microbiology Indonesia Local Wisdom : Jurnal Ilmiah Kajian Kearifan Lokal Jurnal Akuatika Indonesia Darussalam Nutrition Journal JFMR (Journal of Fisheries and Marine Research) Acta Aquatica: Aquatic Sciences Journal MEKANIKA - JURNAL TEKNIK MESIN Jurnal Pertanian Agros Aquasains : Jurnal Ilmu Perikanan dan Sumberdaya Perairan Jurnal Ilmu Kelautan Kepulauan JURNAL PENDIDIKAN TAMBUSAI Jurnal Pendidikan Ekonomi (JURKAMI) Samakia: Jurnal Ilmu Perikanan Asian Journal of Agriculture Jurnal Penyuluhan Perikanan dan Kelautan TAPAK (Teknologi Aplikasi Konstruksi) : Jurnal Program Studi Teknik Sipil JURNAL PERIKANAN TROPIS Dialektika: Jurnal Ekonomi dan Ilmu Sosial Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat Jurnal Investasi ZIRAA'AH MAJALAH ILMIAH PERTANIAN Grouper: Jurnal Ilmiah Perikanan PAPALELE : Jurnal Penelitian Sosial Ekonomi Perikanan dan Kelautan Indonesian Journal of Global Health research Jurnal Ekonomi Bisnis Dan Industri (EBI) Jurnal Pari Lutjanus Arwana: Jurnal Ilmiah Program Studi Perairan Nekton Jurnal Media Akuakultur Indonesia Jurnal Penelitian Inovatif JURNAL SAINS DAN TEKNOLOGI PERIKANAN (JIKAN) Baselang: Jurnal Ilmu Pertanian, Peternakan, Perikanan dan Lingkungan Agripreneur : Jurnal Pertanian Agribisnis Jurnal Riset Perikanan dan Kelautan Fish Scientiae : Jurnal Ilmu-Ilmu Perikanan dan Kelautan CELEBES Agricultural BHAKTI PERSADA Jurnal Aplikasi IPTEKS (Journal of Applied Sciences and Technology) Barakuda 45 Jurnal Ruaya : Jurnal Penelitian dan Kajian Ilmu Perikanan dan Kelautan Indonesian Research Journal on Education Wiratani : Jurnal Ilmiah Agribisnis PharmaCine : Journal of Pharmacy, Medical and Health Science Jurnal Riset Akuntansi Jurnal Pengabdian Inovasi Masyarakat Indonesia Farmers: Journal of Community Services Blantika : Multidisciplinary Journal Amanisal: Jurnal Teknologi dan Manajemen Perikanan Tangkap Jurnal Pedagogi Matematika Agrifo: Jurnal Agribisnis Universitas Malikussaleh Jurnal Kelautan dan Perikanan Indonesia Jurnal Intelek Insan Cendikia Jurnal Perikanan Bata Ilyas Educational Management Review Jurnal Pendidikan Matematika Universitas Lampung Jurnal Ilmiah Manajemen Dan Kewirausahaan
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Karakteristik Kimia Kulit Lumpia Basah dengan Fortifikasi Tepung Tulang Ikan Patin (Pangasius pangasius) Junianto, Junianto; Hasibuan, Linda Naomi; Rostini, Iis; Pratama, Rusky Intan
JURNAL AGROTEKNOLOGI Vol 18 No 1 (2024)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v18i01.46895

Abstract

Waste from patin fish (Pangasius pangasius) consumption is skin and fish bone. Its waste generally used as a raw material for food and industrial products because of fat, gelatin, collagen, and calcium compounds. Based on its calcium compound, another food application is the fortification of patin fish bone on wet spring roll wrapper. It is important to increase the consumption rate of calcium nutrition. Therefore, this research aimed to improve the proximate composition (especially calcium) of wet spring roll wrapper with 6% catfish bone flour fortification. The method used in this research was experimental with two treatments, i.e. the addition of 6% patin fish bone flour (A1) and 0% patin fish bone flour (A0) as a control. The parameters observed were moisture, ash, fat, protein, carbohydrate, and calcium content. The test procedure for each parameter observed is based on SNI 01-2354:2006. Sample testing was carried out in duplicate. The proximate composition of wet spring roll wrapper fortified with 6% patin fish bone flour consists of moisture, ash, fat, protein, carbohydrate, and calcium content respectively 60.21%, 2.61%, 0,71%, 3.96%, 32.51%, and 19.90 mg/100 g. Wet spring roll wrapper that was fortified with 6% patin fish bone flour (A1) had higher calcium content (19.90 mg/100 g) compared to wet spring roll wrapper with no fortification (control/A0) of the patin fish bone flour (8.22 mg/100 g). The moisture content of this calcium-rich wet spring roll wrapper is included in the Indonesian National Quality Standard (SNI) number 2987-2015 for wet noodles. This wet spring roll wrapper is one of diversified product using fishbone fortification to increase its calcium content. Keywords: fish bone, calsium, consumption, protein, waste
Uji Kandungan Formalin pada Sampel Ikan Asin dan Ikan Segar yang Dijual di Pasar Tradisional Haetami, Kiki; Karlina, Lina; Junianto, Junianto
PharmaCine : Journal of Pharmacy, Medical and Health Science Vol 5 No 1 (2024): PharmaCine: Journal of Pharmacy, Medical and Health Science
Publisher : Bachelor of Pharmacy Study Program, Faculty of Health Sciences, Universitas Singaperbangsa Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35706/pc.v5i1.11339

Abstract

Background: Fish is a commodity that quickly deteriorates and spoils. One method commonly used to extend the shelf life of fish is by storing at low temperatures and salting. However, both methods are relatively expensive, so many sellers prefer to use formalin as a preservative for food products. Aim: This study aims to determine the use of formalin in salted fish and fresh fish in traditional markets. Methode: Testing was carried out qualitatively and quantitatively using the MERCK formalin test kit. Results: Test results on the formalin content of wais salted fish, skinned shark salted fish and salmon from the upper market of Cimahi obtained positive results in all three samples. Each formalin level is 0.10 mg/l; 0.80 mg/l; and 0.25 mg/l. Conclusion: The use of formalin in food products in traditional markets is still carried out by fish sellers. Keywords:  Formalin, Salted Fish, Fresh Fish, Traditional Market
Penerapan Model Pembelajaran Think-Pair-Share untuk Meningkatan Kemampuan Menulis Surat Lamaran Pekerjaan pada Siswa Kelas XII IPS 1 SMA Negeri 2 Ujung Batu Tahun Pelajaran 2020/2021 Junianto, Junianto
Jurnal Pendidikan Tambusai Vol. 6 No. 1 (2022): 2022
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jptam.v6i1.2948

Abstract

Pada kelas XII terdapat materi menulis surat lamaran pekerjaan. Siswa SMA setelah lulus sebagian besar bekerja. Agar tidak kesulitan menulis surat lamaran pekerjaan, siswa harus memahami kaidah penulisan surat lamaran pekerjaan secara benar. Kemampuan menulis surat lamaran pekerjaan Siswa Kelas XII IPS 1 SMA Negeri 2 Ujung Batu Tahun Pelajaran 2020/2021rendah. Hal ini dapat dilihat dari nilai Ulangan Harian I tentang surat lamaran pekerjaan. Nilai rata-rata hanya 70,87 sedangkan ketuntasan belajar hanya sebesar 66,67%. Permasalahan yang dikaji dalam penelitian ini adalah bagaimana kemampuan menulis surat lamaran pekerjaan siswa dan untuk mengetahui apakah pembelajaran kooperatif model Think-Pair-Share dapat meningkatkan kemampuan menulis surat lamaran siswa. Tujuan penelitian ini adalah untuk mengetahui bagaimana kemampuan menulis surat lamaran pekerjaan siswa dan untuk mengetahui apakah pembelajaran kooperatif model Think-Pair-Share dapat meningkatkan kemampuan menulis surat lamaran siswa. Penelitian Tindakan Kelas ini menggunakan 2 siklus. Setiap siklus terdiri dari empat tahap yaitu: perencanaan, kegiatan dan pengamatan, refleksi, dan revisi. Sasaran penelitian ini adalah Siswa Kelas XII IPS 1 SMA Negeri 2 Ujung Batu Tahun Pelajaran 2020/2021. Data yang diperoleh berupa hasil tes subjektif dan lembar observasi kegiatan belajar mengajar. Hasil penelitian yang diperoleh adalah adanya peningkatan kemampuan menulis surat lamaran dan siswa tertarik dan berminat dengn metode pembelajaran kooperatif model Think-Pair-Share sehingga mereka menjadi termotivasi untuk belajar
Review Article, Use of Gelatin From Fish Scales for Food Meylinda Cahya Maulina; Junianto, Junianto
Jurnal Riset Perikanan dan Kelautan Vol 6 No 1 (2024): Jurnal Riset Perikanan dan Kelautan
Publisher : Universitas Muhammadiyah Sorong

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33506/jrpk.v6i1.2904

Abstract

Tujuan dari artikeli ini adalah mereview pemanfaatan gelatin yang diperoleh dari hasil ekstraksi sisik ikan untuk bahan pangan. Metode yang digunakan adalah studi literature dengan melakukan serangkaian kegiatan yang berkenaan dengan pengumpulan sutdi pustaka, membaca dan mempelajari data yang tersedia. Proses pengumpulan data melalui telaah jurnal serta mengelolah bahan penelitian. Data yang digunakan berasal dari jurnal, artikel ilmiah, literatur review yang berisikan tentang konsep yang diteliti, yang membahas tentang bagaimana pemanfaatan limbah dari sisik ikan untuk bahan pangan. Berdasarkan hasil telaah dapat dinyatakan bahwa gelatin yang diperoleh dari sisik ikan dapat digunakan sebagai bahan formulasi pada produk pangan. Pada pembuatan sirup nanas, penggunaan gelatin dari sisik ikan mampu meningkatkan tingkat viskositas sirup. Pada pembuatan Permen Jelly dan kembang gula, gelatin dapat menghambat kristalisasi. Penambahan gelatin pada pembuatan es krim mampu menstabilkan es krim agar tidak cepat mencair pada suhu ruang. Penambahan gelatin dapat memperbaiki karakteristik fisik dari beras analog dan penambahan gelatin pada mie sangat berguna untuk meningkatkan kekenyalannya.
BEKASAM PRODUCT DEVELOPMENT INNOVATION Junianto, Junianto; Maulida, Meida; Surahmat, Reanita Juhaeriah; Saefuramdhan, Arifikriyana; Al Falah, Ihza Zakaria; Keikanurhanifah G, Diwan; Yulisa, Vira Azhari; Meisani, Isni; Prameswari, Rhiana
Fish Scientiae Vol 13 No 2 (2023): Edisi Desember 2023, Vol. 13(2),2023
Publisher : Faculty of Fisheries and Marine Resources of Lambung Mangkurat University-South Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/fishscientiae.v13i2.216

Abstract

TINGKAT KESUKAAN BAKSO IKAN BERBAHAN BAKU DAGING IKAN PELAGIS KECIL Junianto, Junianto; Aufa, Indrawan; Banafsaj, Khansa; Zakira, Hanna
JURNAL PERIKANAN TROPIS Vol 11, No 1 (2024)
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jpt.v11i1.9589

Abstract

One of the most abundant fish resources in Indonesian waters. Almost all small pelagic fish caught landed in Indonesia are consumed locally because the price is relatively cheap and tastes good, so it is thought that their contribution to meeting the community's need for protein from fish is very real (Fauziah 2010). In Indonesia, there are various methods of processing fish, one of which is making fish balls. The aim of this research was to determine the level of preference for fish meatball products for small pelagic fish meat types. The method used was experimental research with treatment of 3 types of small pelagic fish meat, namely flying fish, mackerel and trevally. The parameters observed are the level of preference based on organoleptic characteristics which include appearance, aroma, texture and taste. The analysis used is Friedman analysis followed by a multiple comparison test if there are differences between treatments. The best decision making is done using the Bayes method. From the research results, it can be concluded that the fish meatballs with the three treatments were not significantly different.
ANALISIS PEMASARAN PRODUK ABON IKAN PADA RUMAH PRODUKSI MAHAKARYA ‘CANTING’ DI PANGANDARAN Junianto, Junianto; Zatifa, Keysa Alia; Ramadan, Rizki Yudha; Alika, Raj Surya
Jurnal Pendidikan Ekonomi (JURKAMI) Vol 9, No 2 (2024): JURKAMI
Publisher : STKIP Persada Khatulistiwa Sintang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31932/jpe.v9i2.3473

Abstract

One way that can be used to use fish so that it has a long shelf life and high selling value is by processing it into fish floss. UMKM Mahakarya Canting is one of the businesses operating in the fish floss processing industry located in Pangandaran Regency, West Java. This research aims to determine added value, consumer analysis, competitor analysis, marketing planning and production/demand analysis of the Mahakarya Canting production house business. The research method used is survey.  Data was obtained through interviews and observations at company locations.  The results show that an added value of Rp. 56,286/kg with a ratio value of 62.54% which is included in the high value-added ratio category. This MSME business for fish floss products has its main target, namely Pangandaran residents, whether individuals or distributors. UMKM Mahakarya Cantig in its marketing planning, quality is an important thing to pay attention to, both in terms of product nutrition and the product's outer packaging.  As for facing competition, the canting fish floss product has a unique advantage, namely that it has its own technique to eliminate the fishy smell in its processing.
Uji Bioaktivitas Larutan Fermentatif Kulit Pisang Cavendish Terhadap Bakteri Pembusuk Ikan Junianto, Junianto; Salsabila, Reza
Samakia : Jurnal Ilmu Perikanan Vol 15 No 1 (2024): Samakia: Jurnal Ilmu Perikanan
Publisher : Faculty of Science and Technology University Ibrahimy

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35316/jsapi.v15i1.4669

Abstract

Cavendish banana peels are waste from the banana flour industry. This waste can be used as material for spontaneous lactic acid fermentation. Furthermore, the fermentation solution can be used as a natural preservative. To determine its effectiveness as a natural preservative, it is necessary to know the level of its inhibitory power against the growth of spoilage bacteria. This research aims to determine the effectiveness of the fermentative solution of cavendish banana peel as a compound that inhibits the growth of putrefactive bacteria in fish from the habitat. The research method used is experimental which consists of three stages. The three stages are making a fermentative solution of cavendish banana peel, culturing putrefactive bacteria from fish intestines and testing the inhibitory power. Testing for the inhibition of bacterial activity was carried out using the paper disc diffusion method. The diameter of the clear zone formed around the paper disc is measured and then compared with the classification level of the diameter of the inhibition zone. Based on the results of the research above, it can be concluded that the fermentative solution of cavendish banana peel has an inhibitory effect on the growth of putrefactive bacteria in both tilapia and mackerel. The inhibitory power of tilapia spoilage bacteria is included in the strong inhibition zone classification, while that of mackerel is included in the very strong inhibition zone.
TINJAUAN FILSAFAT ILMU PADA PENGGUNAAN BAHAN ALAMI SEBAGAI PENGAWET DALAM INDUSTRI HASIL PERIKANAN Al Afifah, Luthfiah; Junianto, Junianto
Darussalam Nutrition Journal Vol. 8 No. 1 (2024): Darussalam Nutrition Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v8i1.10832

Abstract

Latar belakang: Produk perikanan menjadi salah satu jenis makanan yang sangat disenangi masyarakat dikarenakan kandungan protein hewaninya yang besar. Disamping keunggulannya tersebut, ada juga kekurangannya yaitu ikan merupakan produk yang cepat busuk/ mudah rusak (high perishable) dan memiliki umur simpan yang pendek. Namun, mengawetkan produk perikanan merupakan tantangan penting dalam industri ini, karena kerentanannya terhadap kerusakan mikroba, oksidatif, dan enzimatik. Dalam beberapa dekade terakhir, terdapat peningkatan minat dalam pengembangan pengawet alami sebagai alternatif dari bahan pengawet sintetis yang seringkali memiliki dampak negatif terhadap lingkungan dan kesehatan manusia. Penggunaan bahan alami seperti ekstrak tumbuhan telah menarik perhatian sebagai opsi yang lebih ramah lingkungan dan lebih berkelanjutan. Meskipun demikian, penggunaan bahan alami sebagai pengawet dalam industri hasil perikanan tidak hanya melibatkan pertimbangan teknis dan ekonomi, tetapi juga pertimbangan filosofis dan etis. Tinjauan filosofis ilmu terhadap penggunaan bahan alami sebagai pengawet dapat memberikan wawasan yang mendalam tentang hubungan manusia dengan alam, etika penggunaan sumber daya alam, dan implikasi filosofis dari praktik industri. Tujuan: Penelitian ini bertujuan untuk memberikan wawasan lebih jauh mengenai pemanfaatan bahan alami sebagai bahan pengawet pada industri produk hasil perikanan, dengan memadukan sudut pandang ilmiah dan filosofis. Literature review yang menggunakan metode studi kepustakaan. Hasil: Industri hasil perikanan menggunakan bahan alami sebagai pengawet dapat dianggap sebagai penerapan prinsip ontologi realisme. Dalam situasi seperti ini, penggunaan bahan alami sebagai pengawet didasarkan pada keyakinan bahwa sifat pengawet alami memiliki sifat yang dapat diandalkan dan tidak bias. Epistemologi dalam penggunaan bahan alami sebagai pengawet dalam industri hasil perikanan melibatkan pemahaman tentang bagaimana pengetahuan diperoleh, dikembangkan, dan diterapkan dalam konteks tersebut. Aksiologi dalam penggunaan bahan alami sebagai pengawet dalam industri hasil perikanan melibatkan pertimbangan etika dan prinsip moral yang terkait dengan penggunaan bahan alami sebagai pengawet. penggunaan bahan-bahan alami sebagai bahan pengawet dalam industri produk hasil perikanan dapat memberikan alternatif yang lebih aman, berkelanjutan, dan etis bagi produsen dan konsumen. Simpulan: Penggunaan bahan alami dalam pengawetan merupakan pilihan yang tepat, tetapi diperlukan penelitian dan tindakan yang komprehensif dan berkelanjutan untuk memastikan bahwa penggunaan bahan alami sebagai bahan pengawet dapat memenuhi Metode: Penelitian ini adalah pertimbangan ontologis, epistemologis, dan aksiologis.
ANALISIS PEMASARAN OTAK-OTAK JUMBO IKAN TENGGIRI PADA UMKM PERMAI SARI KABUPATEN BANDUNG Junianto, Junianto; Hidayati, Salmaa Ishma; Nanang, Nanang; Febrianti, Risma Melati; Reza, Mohamad
Jurnal EBI Vol 6, No 1 (2024): Jurnal Ekonomi Bisnis dan Industri
Publisher : Fakultas Ekonomi dan Bisnis

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52061/ebi.v6i1.228

Abstract

Permai Sari’s MSME, which is located in the Kopo complex, is a micro, small and medium enterprise that sells products in the field of fish processing, namely grilled fish cake made from mackerel fish. Carrying out marketing analysis aims to find out how management and social processes occur in Permai Sari’s MSME. This research method uses a survey method. Sampling used purposive sampling. The data collected is primary data from interviews and secondary data taken from journals, books or other libraries. The results of this research show that the business of grilled fish cake  made from mackerel fish obtained an added value of IDR 47,000/kg of raw material. With a profit of IDR 41,390/kg. Permai Sari's MSME competitors in terms of selling otak-otak products are street vendors who don't sell every day. Determining product prices uses cost-plus pricing which aims to make a profit. The promotional methods used are word of mouth and through applications on the internet. Distribution of otak-otak products by leaving them in stores and selling directly to consumers. Analysis of product production using forecasting methods.
Co-Authors A, Ghanialy Abdul Rojak, Abdul Adinda Tri Harlina Aditya Fikri Purnama Agustiani, Weni Eka Ahmad Y, Fathan Ahmadi, M. Fauzie Al Afifah, Luthfiah Al Falah, Ihza Zakaria Ali Mahmudi Alika, Raj Surya Almunadiya, Sithra Anggraeni, Mella Anggreini, Diyah Ayu Anrose, Zahrah Alifia Ghaida Ansyar, Lailancika Arhab, Rizka Wachida Arnessa, Hilda Atik Nur Latifah Atik Nurhasanah Atik Wahyuni Atikah Nurhayati Atmojo, Sigit Bekti Aufa, Indrawan Aulia Andhikawati Aulia, Indi Mega Ayi Yustiati Az Zakiy, Muhamad Luthfi Az-Zakiy, Muhamad Luthfi Azizah, Zahra Azka Layalia Asandri Banafsaj, Khansa Bazri, Muhammad Budiasih Wahyuntari Cahya, Eki Cahyaningtyas Rahma Cuandra, Fendy Damayanti, Yohana Danella, Amanda Puspa Darmawan, Hendry Dede Nishfi Dewanti, Lantun Paraditha Dwi C, Angga Edward, Ganda Dodi Elviana Dian Mustika Sari Emma Rochima Ermawanti, Saskia Aureli Erna Winansih, Erna Evi Liviawaty F, Rival Fadillah, Tiara Siti Falah, Rizki Farhan Eka Prasetya Farhan Valindra Apda Farhansyah, Muhammad Fathurohman, Raqil Gilang Fauzan, Fathan Febriana, Nisrina Febrianti, Risma Melati Firdaus, Muh Wildanul Fitriana, Shilfana Fitrianto, Nur Fonda, Aulia Fortuna, Friyona Dewi Gitri Maudy Gunawan, Nesya Putri Hafel, Aulia Putri Kapsari Hafizha, Nazla Liyana Hakim, Aldi Handaka, Asep Agus Hanifa, Faiza Hartarto, Dwi Hasibuan, Linda Naomi Herman, Roffi Grandiosa Hermawan, Milano Triansyah Heti Herawati Hidayati, Salmaa Ishma Humma, Fatbella Alyatul Hurhaeni, Hani Husnandina, Fajrin Audy Ibnu Dwi Buwono Iis Rostini Indra Nurardiansyah Ine Maulina Ine Maulina IRPAN IRPAN, IRPAN Iskandar Iskandar Izza Mahdiana Apriliani Johan Wahyudi, Johan Junianto, Junianto Junianto Juwito Juwito Kanna, Iskandar Keikanurhanifah G, Diwan Keysa Alia Zatifa Khalilah, Jasmine Kiki Haetami Kiki Haetami kusumah, Tiranti damayanti Lantun Paradhita Dewanti Lavintanza, Mayang Cariesta Lina Karlina Lisa Desanti M.A, Abshar Maharani, Annisa Nur Majida, Lamiera Marsha Marpaung, Edward Alvonco Maudy, Gitri Maulida, Meida Meisani, Isni Meylinda Cahya Maulina Mufidah, Shabrina Ainun Muhamad Fauzan Muhammad Zoelva Dyazhari Azriel Muhikun, Bahrun Musthopa, Andrean Alief Nabil Fathi Muyassar Nadariani, Nadariani nanang nanang Nasrunnisa, Ayuni Nevi Widyawati Nihe, Fadhlu Razaaq Nirmala, Widia Rizki Nishfi, Dede Novaliana, Rona Nieki Nur Asiah Nurhaliza, Rida Pamuji, Ginanjar Permana, Rizki Yusran Pramesti, Adriana Putri Prameswari, Rhiana Pratama, Fadlan Yasha Pratiwy, Fittrie Meyllianawaty Puspita, Meyla Putra, M Zidan Putri, Dinda Lestari Putri, Febby Andriani Qadri, Rizni Aulia Rahayu, Wanda Sri Ramadan, Rizki Yudha Ramadhan, Katon Ramadhan, Katon Agung Ramdhani, Muhammad Pratama Ar Rani Pratiwi, Rani Rena Rena Respati Wikantiyoso Reza, Mohamad Rita Rostika Rizka Wachida Arhab Rusky Intan Pratama S, Revanza Saefuramdhan, Arifikriyana Salsabila, Reza Savitri, Viola Adriany Setyaji, Tristan Eka Shojikana, Muhamad Seikei Sidik Awaludin Sigar, Yosia Petersen Siringoringo, Butet Mona Moranaga Ringo Ringo Star Osrin Siswa Setyahadi Solihah, Rif'atus Srilestari, Rosalia Niniek Star Osrin, Butet Mona Moranaga Ringo Ringo Subadyo, A. Tutut Sugiharto, Fuad Tri Sukendi Sukendi Sumadhijono, Pramoda Agung Suniyyah Azmi Surahmat, Reanita Juhaeriah Syah, Alliya Syauqibi, Achmad Syauqibik, Achmad T, Radhidia Tina, Tina VERONICA VERONICA Viola, Ilva Wijayanto, Rahmat Wildah, Halyda Aulia Yuli Andriani Yulisa, Vira Azhari Yusuf, Muhammad Ismail Yusuf Zakira, Hanna Zatifa, Keysa Alia Zidan Fachriza Adya Nugraha Zidni, Irfan Zulfiqor Meetrand