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All Journal Jurnal AGROTEKNOLOGI Torani Journal of Fisheries and Marine Science Jurnal Perikanan dan Kelautan Berkala Perikanan Terubuk Microbiology Indonesia OCTOPUS : Jurnal Ilmu Perikanan 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 Jurnal Perikanan Universitas Gadjah Mada 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) Asian Journal of Agriculture Jurnal Penyuluhan Perikanan dan Kelautan TAPAK (Teknologi Aplikasi Konstruksi) : Jurnal Program Studi Teknik Sipil Journal of Tropical AgriFood JOURNAL OF INDONESIAN TROPICAL FISHERIES (JOINT-FISH) : Jurnal Akuakultur, Teknologi Dan Manajemen Perikanan Tangkap, Ilmu Kelautan 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 Jurnal Ilmu Komputer Dan Informatika 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 Pengabdian Kader Bangsa Jurnal Pendidikan Matematika Universitas Lampung Jurnal Ilmiah Manajemen Dan Kewirausahaan
JUNIANTO JUNIANTO
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Evaluasi Teknis Budidaya Keramba Jaring Apung (Kja) Terhadap Pengelolaan Waduk Saguling Marpaung, Edward Alvonco; Junianto, Junianto
Baselang Vol 4, No 2: OKTOBER 2024
Publisher : Fakultas Pertanian Universitas Muara Bungo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36355/bsl.v4i2.199

Abstract

Penelitian ini bertujuan untuk mengkaji lebih dalam pencemaran lingkungan pada kegiatan KJA dimana kegiatan utama perikanan di waduk saguling menggunakan sistem budidaya Keramba Jaring Apung. Metode penelitian yang digunakan dalam penelitian ini adalah metode studi kasus dan analisis data dengan metode deskripsi kualitatif. Maka hasil dari observasi dan wawancara menunjkan, mayoritas pembudidaya menggunakan pakan pelet dengan pemberian pakan sebanyak tiga kali, yaitu pagi, siang dan sore. Di lapangan ikan nila diberi dengan persen 3%, ikan mas berkisar 4-6%. Kebanyakn KJA Belum menerapkan efisiensi pakan dimana pakan tidak efisien (terlalu banyak) menyebabkan tidak semua pakan dicerna oleh ikan berdampak pada perairan Waduk Saguling. Maka evaluasi KJA yang ramah lingkungan dan waduk berkelanjutan, dari kebanyakan pengelola KJA tidak menguntungkan orang lain, polanya harus lebih cepat belajar dari cuaca (perubahan kondisi air) serta pengalaman harus disandingkan dengan ilmu. Selenjutnya melakukan penataan kembali tata letak Keramba Jaring Apung (KJA) dan pengelolaan bangkai KJA yang sudah tidak terpakai dengan tertib, termasuk proses pemindahan dan pemusnahan sesuai pedoman keberlanjutan dan peraturan lingkungan yang berlaku. Memperbaiki fasilitas yang memungkinkan akan menjadi sampah saat sudah rusak seperti bambu yang sudah lapuk atau besi yang sudah berkarat.
Analysis Of The Application Of GMP (Good Manufactoring Practice) In household Scale Pindang Fish Processing : Case Study In Sukabumi City Maharani, Annisa Nur; Junianto, Junianto
Jurnal Sains dan Teknologi Perikanan Vol 5 No 1 (2025): APRIL
Publisher : Fisheries Science Study Program, Faculty of Science and Technology, Muhammadiyah University of Sidenreng Rappang.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55678/jikan.v5i1.1692

Abstract

This study aims to analyze the application of Good Manufacturing Practice (GMP) in the cob fish pindang processing industry owned by Mr. Wawan in Sukabumi City. The method used is descriptive research through surveys, direct observation at the production site, and interviews with owners to evaluate aspects of sanitation, packaging, and production supervision. The results of the study show that the implementation of GMP in several aspects such as the selection of raw materials and environmental sanitation, has been well implemented. Weaknesses are still found in quality control, sanitation facilities, and product packaging and labeling systems. Packaging that still uses waste paper is at risk of causing contamination. The lack of separation between the areas of raw material receipt, production and storage increases the risk of cross-contamination. Improving GMP standards can be done by improving sanitation systems, using safer packaging, and implementing simple quality controls such as checklists and periodic evaluations. This improvement is expected to improve the quality and safety of pindang products to comply with applicable food standards.
The VARIATIONS IN THE ADDITION OF SNAKEHEAD FISH (Channa striata) FLOUR ON THE LEVEL OF FAVORABILITY AND NUTRITIONAL PROFILE OF VELVET BEAN TEMPEH Syauqibik, Achmad; Junianto, Junianto; Fitrianto, Nur; Rostini, Iis
Jurnal Perikanan Unram Vol 15 No 3 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i3.1484

Abstract

This research utilizes the potential of snakehead fish (Channa striata) rich in albumin (62.9%) and essential nutrients for functional food development. Snakehead fish has superior nutritional value with 25.2% protein, important minerals such as calcium and phosphorus, and essential amino acids that play roles in growth and immune system. The effort to diversify snakehead fish processing into flour and its fortification into velvet bean (Mucuna pruriens) tempeh was carried out to increase nutritional value and consumer acceptance. The research employed an experimental method with 4 treatments of snakehead fish meat flour addition: 0% (TB0), 8.5% (TB1), 9.5% (TB2), and 10.5% (TB3). Parameters tested included organoleptic properties and proximate analysis. Results showed formula TB2 (9.5%) obtained the highest alternative value (6.58) with 39.34% protein content, 13.89% fat, 8.90% moisture, 2.43% ash, and 43.10% carbohydrate. Compared to control, the addition of snakehead fish flour increased protein content by 8.49% and decreased fat content by 5.39%. It can be concluded that the fortification of 9.5% snakehead fish flour produced velvet bean tempeh with the highest organoleptic acceptance and successfully utilized local food ingredients to produce highly nutritious functional food acceptable to consumers.
Ar ARTIKEL REVIEW, KEUNGGULAN PROTEIN IKAN DIBANDINGKAN PROTEIN NON IKAN LAINNYA Junianto, Junianto; Syauqibik, Achmad
Jurnal Perikanan Unram Vol 15 No 3 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i3.1533

Abstract

Protein is an essential macronutrient component in fulfilling human nutritional needs. Fish asa source of animal protein has unique nutritional characteristics that make it a potential high-quality food source. This study aims to review the advantages of fish protein compared to non-fish protein through a systematic review method. Data collection used the Google Chromesearch engine with keywords fish protein, advantages of fish protein, and non-fish protein on30 literature published from 2014-2025. Furthermore, the data were analyzed descriptivelycomparative. The review results show that fish protein content (19.9-58.8%) is higher than non-fish protein (1.59-19.76%), with tilapia and snakehead fish leading (58.8% and 53.17%). Theamino acid profile of fish is also superior, indicated by the presence of tryptophan in snakeheadfish (0.13%) and striped snakehead (0.14%) which is not detected in non-fish sources. Seahorseshows significant advantages in arginine content (3.55%), valine (3.38%), leucine (4.22%), andlysine (6.8%). It can be concluded that fish protein is superior to non-fish protein, both in termsof quantity and quality, making it an excellent source of animal protein for fulfilling humannutritional needs.Key words: Amino Acid, Animal Protein, Fish, Nutritional Composition, Protein
PENGARUH PENAMBAHAN TEPUNG DAGING IKAN NILA TERHADAP TINGKAT KESUKAAN KUE TELUR GABUS Anggreini, Diyah Ayu; Junianto, Junianto; Rostika, Rita; Rostini, Iis
Jurnal Perikanan Unram Vol 15 No 3 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i3.1571

Abstract

Increasing the protein content in Cork Egg Cake can be done by adding tilapia meat flour. This study aims to determine the best percentage of tilapia meat flour addition in making cork egg cake to produce the most preferred product and determine the proximate composition or nutritional profile of the most preferred cork egg cake product. The method used is an experimental method, namely making cork egg cake with different levels of tilapia meat flour addition, consisting of four treatments (0%; 7.5%; 10%; and 12.5%) with 20 semi-trained panelists as replicates to determine the level of panelist preference for cork egg cake. The parameters observed were hedonic test and chemical test. The most preferred addition of tilapia meat flour to the cork egg cake was the 10% treatment with an average value of appearance 8.4; texture 7.8; aroma 7.8; taste 8.1. The resulting proximate test is 3.90% moisture content; 1.56% ash content; 8.52% protein content; 26.21% fat content; and 59.81% carbohydrate content. Key words: Fish Meat Flour, Cork Egg Cake, Favorability, Proximate Test
ANALISIS NILAI TAMBAH DAN PEMASARAN PRODUK UMKM BANDENG PRESTO SHANUM 86 KIARACONDONG, BANDUNG Junianto, Junianto; Puspita, Meyla; Arnessa, Hilda; Syah, Alliya; Bazri, Muhammad
Agripreneur : Jurnal Pertanian Agribisnis Vol. 14 No. 1 (2025): June: Ilmu Pertanian dan Bidang Terkait
Publisher : Institute of Computer Science (IOCS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35335/agripreneur.v14i1.6332

Abstract

Micro, Small and Medium Enterprises (MSMEs) play an important role in increasing the added value of products and absorbing labor. One of the MSMEs engaged in milkfish processing in Bandung is Bandeng Presto Shanum 86, which has been operating since 2022 and utilizes various digital platforms in its marketing.  This study aims to analyze the added value and marketing characteristics of the Shanum 86 Presto Milkfish product. The method used in the study is the survey method. The research parameters are the analysis of the added value of milkfish processed into presto milkfish. Other parameters are the marketing characteristics of presto milkfish products which include marketing design, product design, price design, promotion design, distribution/location design, and consumer analysis. Data were obtained by interviewing presto milkfish business owners. Data related to added value were analyzed using the Hayami method. Data related to marketing characteristics were analyzed descriptively. The results of the study showed that the added value ratio of milkfish processed into presto milkfish carried out by UMKM Presto Shanum 86 was 23.46%, categorized as moderate. The target consumers are the middle to upper market, especially families, traditional culinary lovers, resellers, as well as employees, and students. Marketing challenges include limited access for consumers who rely on physical stores, but opportunities are open with the expansion of the reseller network and increased digital marketing. The competitive advantage of Shanum 86 Presto Milkfish lies in its soft bones, distinctive taste, and shrimp paste chili sauce. Marketing design focuses on product design, price, promotion, and distribution.
Extraction of Collagen from Kedukang Fish Bone (Hexanematichthys sagor) at Various Concentrations of Acetic Acid Solution Veronica, Veronica; Junianto, Junianto; Aulia Andhikawati; Emma Rochima
Grouper Vol. 16 No. 1 (2025): Grouper : Jurnal Ilmiah Perikanan
Publisher : Universitas Islam Lamongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30736/grouper.v16i1.319

Abstract

The bones of kedukang fish, a by-product of jambal roti production in Pangandaran, have the potential to be a source of collagen. Collagen extraction can be done chemically using acetic acid solution. The extraction process is declared effective if it produces optimal collagen yield. This study aims to determine the best acetic acid concentration in producing optimal collagen yield. The research was conducted from December 2024 to February 2025 at the Tropical Marine Fisheries Laboratory and Central Laboratory of Padjadjaran University and the Center for Testing and Application of Fishery Product Quality (BP2MHP) Semarang. The method used was experimental method, namely the difference in acetic acid concentration in collagen extraction with three treatments (0.5 M; 0.75 M; and 1 M). Parameters observed included yield, physicochemical characteristics and functional groups of collagen from the best treatment. Based on the results, 1 M acetic acid concentration treatment was the best treatment with a yield value of 34.62% ± 1.31. The characteristics of collagen produced include moisture content of 9.507%, ash content of 2.60%, protein content of 64.91% and pH 6.94. FTIR results showed collagen identified Amide A at the absorption peak of 3404 cm-¹, Amide I at the absorption peak of 1698.40 cm-¹ and 1636.98 cm-¹, Amide II at the absorption peak of 1546.40 cm-¹ and Amide III at the absorption peak of 1230.36 cm-¹.
Karakteristik Organoleptik Produk Krim dari Berbagai Formulasi Penambahan Konsentrasi Kolagen Kulit Ikan Nila Junianto, Junianto; Pramesti, Adriana Putri
Lutjanus Vol 30 No 1 (2025): Lutjanus Edisi Juni
Publisher : Politeknik Pertanian Negeri Pangkajene Kepulauan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51978/jlpp.v30i1.931

Abstract

Fish skin waste is one of the alternatives that can be used as raw materials for making collagen. Collagen has been widely used in the cosmetic industry. One of the cosmetics that utilizes collagen is cream. This study aims to determine the organoleptic characteristics of cream products from various formulations of added concentrations of fish skin collagen. This research was conducted experimentally consisting of two stages, namely cream making and organoleptic testing. The cream was made with four different treatments, namely the addition of tilapia skin collagen concentrations of 0%, 3%, 3.5%, and 4%. Organoleptic testing was analyzed statistically non-parametrically using the Friedman test and continued with a multiple comparison test. Based on the results of the study, namely the organoleptic characteristics of the selected cream products based on considerations of the preferred appearance of color, aroma and texture obtained from the treatment of adding a concentration of fish skin collagen of 3.5%. The level of preference for the appearance, color and texture of the cream obtained from the treatment of adding a concentration of fish skin collagen of 3.5% was not significantly different from the cream obtained from the treatment of adding a concentration of fish skin collagen of 4%. The level of preference for the aroma of the cream obtained from the treatment of adding a concentration of fish skin collagen of 3.5% was not significantly different from the cream obtained from the treatment of adding a concentration of fish skin collagen of 0%. The level of preference for the appearance, color and texture of the cream that was most preferred was obtained from the treatment of adding a concentration of fish skin collagen of 4% while the level of preference for the aroma that was most preferred was obtained from the treatment of adding a concentration of fish skin collagen of 0%. The results of this study are expected to be an innovation in the development of safe and halal cream products.
Identification Of Freshness Level Of Mackerel (Rastrelliger Kanagurta) In Tanjungsari Market, Sumedang Regency. Junianto, Junianto; Muhikun, Bahrun; Sigar, Yosia Petersen; Hanifa, Faiza; Putra, M Zidan; kusumah, Tiranti damayanti
Jurnal Media Akuakultur Indonesia Vol 5 No 2 (2025): Indonesian Journal of Aquaculture Medium
Publisher : Program Studi Budidaya Perairan Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/mediaakuakultur.v5i2.7156

Abstract

Fresh fish or wet fish is fish that has not been or is not preserved with anythingexcept simply cooled with ice. Fish is said to have maximum freshness if its properties arestill the same as live fish, both in appearance, taste, and texture. The level of freshness offish can be identified or assessed organoleptically. Human senses are instruments used inVolume 5, Number 2, June 2025https://journal.unram.ac.id/index.php/jmai/index. E-ISSN : 2798-055331organoleptic tests, which include sight, smell, taste, touch and hearing. This study aims todetermine the level of freshness of mackerel and fresh fish at Tanjung Sari Marketorganoleptically. This research method is by taking mackerel samples and at 10.00 WIB,then its freshness is identified qualitatively through organoleptic observations. Samplingwas carried out on May 20, 2025. Organoleptic assessment is the most widely usedmethod in determining signs of fish freshness because it is easier and faster to do, doesnot require a lot of equipment, and does not require a laboratory. Subjective(organoleptic) determination of fish quality decline is carried out using a score sheet thathas been set by the National Standardization Agency SNI 01-2346-2006 (BSN 2006) andusing 5 (five) panelists. The parameters observed are the condition of the eyes, gills,mucus, meat, odor, and texture. For organoleptic observations, a detailed assessment (seethe score sheet table) is carried out on the fish in the range of values 1 to 9. In theorganoleptic testing of test fish sold in retail by traders at Tanjungsari market, the valuesobtained ranged from 7-8, which means that the fish still has good quality and meets therequirements set by SNI (2006), namely the standard for fresh fish for organoleptictesting, which is a minimum of 7.
ANALISIS NILAI TAMBAH DAN KARAKTERISTIK PEMASARAN IKAN ASIN JAMBAL ROTI Junianto, Junianto; Azizah, Zahra; Hurhaeni, Hani; Permana, Rizki Yusran
WIRATANI Vol 8, No 1 (2025): Juni 2025
Publisher : Universitas Muslim Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33096/wiratani.v8i1.535

Abstract

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 Aprian, Aprian Ardytiandi, Rifky Arhab, Rizka Wachida Arnessa, Hilda Atik Nur Latifah Atik Nurhasanah Atik Wahyuni Atikah Nurhayati Atmojo, Sigit Bekti Atriyani, Yeti 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 Dewi, Lilis Sukma Diana, Ratna Nurcahaya 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 Fiqliriyadhi, Muhammad Fausta Firanida, Sinta Firdaus, Muh Wildanul Firdaus, Nasywa Tsabita Fitriana, Shilfana Fitrianto, Nur Fonda, Aulia Fortuna, Friyona Dewi Gebyka, Rifka Dela 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 Hidayat, Syamsuddin 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 Lorenza, Anggy M.A, Abshar Maharani, Annisa Nur Majida, Lamiera Marsha Malita, Malita Marpaung, Edward Alvonco Maudy, Gitri Maulida, Meida Meisani, Isni Meylinda Cahya Maulina Miranda, Esta 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 Noprisson, Handrie Novaliana, Rona Nieki Nur Asiah Nurhaliza, Rida Pamuji, Ginanjar Permana, Rizki Yusran Pramesti, Adriana Putri Prameswari, Rhiana Pramita, Rensalia Pratama, Fadlan Yasha Pratiwy, Fittrie Meyllianawaty Puspita, Meyla Putra, M Zidan Putri, Dinda Lestari Putri, Febby Andriani Putri, Ismi Nabila Putri, Larasari 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 Rizki, Muhammad Novandisya Rusky Intan Pratama S, Rara Suci S, Revanza Saefuramdhan, Arifikriyana Salsabila, Reza Santoso, Cyntia Florentiana Sari, Marita Eka Sartikasari, Dewi Astuti 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 Tamamul Lail, Dede Nishfi Tina, Tina VERONICA VERONICA Viola, Ilva W, Shabilla Putri Wahyudi, Rizki Agustri Wijayanto, Rahmat Wildah, Halyda Aulia Yuli Andriani Yulisa, Vira Azhari Yuningsih, Yuyun Yusuf, Muhammad Ismail Yusuf Zakira, Hanna Zatifa, Keysa Alia Zidan Fachriza Adya Nugraha Zidni, Irfan Zulfiqor Meetrand