Article Per Year (5 Year)
p-Index From 2021 - 2026
12.62
P-Index
This Author published in this journals
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
Unknown Affiliation
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Transportation Veterinary Other

Published : 89 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 89 Documents
Search

 4   5   6   7   8 
Level of Likeness of Sausages Based on Type of Demersal Fish Junianto, Junianto; Hafizha, Nazla Liyana; Falah, Rizki; Pamuji, Ginanjar
Torani Journal of Fisheries and Marine Science Vol. 8 No. 2 (2025): VOLUME 8, NOMOR 2, JUNE 2025
Publisher : Hasanuddin University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35911/torani.v8i2.35410

Abstract

Processing fish meat as soon as possible is very important to increase its added value. The demand for processed fish products that is currently increasing is fish sausages. This research aims to determine the appropriate type of demersal fish meat as the main ingredient for making sausages based on the level of organoleptic preference. The research method used was experimental with a completely randomized trial design with three treatments. The three treatments are fish meat, pomfret, snapper and grouper meat.  The fish sausages obtained from the three treatments were observed for their level of preference for appearance, aroma, texture and taste.  The data obtained were analyzed using non-parametric statistics, the Friedman test and the multiple compression test. The Bayes method was used to determine the selected treatment. The results showed that the level of preference for the appearance, aroma, texture and taste of fish sausages was not influenced by the type of demersal fish meat used. Fish sausages made from snapper fish are preferred over sausages made from grouper or pomfret fish. The snapper sausage has a favorite level in the category of appearance, aroma, texture and taste. The average value of appearance favorability is 7.13 with a favorability percentage of 79.3%.   The average value of aroma preference level is 6.20 with a percentage preference level of 68.9%. The average value for texture preference level is 7.13 with a percentage preference level of 79.3%. The average value of taste preference level is 6.86 with a percentage preference level of 76.3%.
TASTE LEVEL OF FISH DRUMSTICK “DRAGON FEET” MADE FROM LARGE PELAGIC FISH MEAT Junianto, Junianto; Gunawan, Nesya Putri; Damayanti, Yohana; Wijayanto, Rahmat
Aqusains: Jurnal Ilmu Perikanan dan Sumberdaya Perairan Vol. 13 No. 1 (2024): November 2024
Publisher : Jurusan Perikanan dan Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/aqs.v13i1.p1605-1618

Abstract

The vast potential of Indonesia's seas makes fish a vital food source, contributing significantly to food availability in the country. Among the commonly caught species are large pelagic fish, such as tuna, skipjack tuna, and mackerel. To diversify processed fish products, large pelagic fish are transformed into innovative products, including "dragon's foot" products. This research aimed to identify the most suitable type of large pelagic fish meat for producing the most preferred dragon's foot product. The study employed an experimental method with three treatments based on the type of fish meat used: tuna, mackerel, and skipjack. The resulting dragon's foot products were evaluated for appearance, aroma, texture, and taste preferences by 15 semi-trained panelists. Statistical analysis was performed using the non-parametric Friedman test and paired comparison test, while the Bayes method was applied to determine the optimal treatment. The results revealed that the meat of large pelagic fish—specifically tuna, mackerel, and skipjack—serves as the primary ingredient in making dragon's foot products. Among these, the dragon's foot products made from tuna meat were the most favored by the panelists.Keywords: Bayes method, non-parametric analysis, product preference, sensory evaluation.
Analisis Pengembangan Produk Olahan Perikanan pada Industri Dimsum: Studi Kasus pada Dimsum Boss Junianto, Junianto; Viola, Ilva; Majida, Lamiera Marsha; Lavintanza, Mayang Cariesta
Bhakti Persada Jurnal Aplikasi IPTEKS Vol. 11 No. 1 (2025): Bhakti Persada Jurnal Aplikasi IPTEKS
Publisher : Unit Publikasi Ilmiah, P3M, Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/bp.v11i1.32-37

Abstract

Pengembangan produk merupakan proses inovatif yang bertujuan menghasilkan, menyempurnakan, dan memasarkan produk yang kompetitif. Penelitian ini bertujuan mengidentifikasi strategi pengembangan produk olahan perikanan pada Dimsum Boss melalui evaluasi preferensi konsumen, daya saing produk, dan peluang pasar. Data dikumpulkan melalui survei lapangan berupa wawancara dengan karyawan dan observasi produk. Dimsum Boss, yang awalnya menawarkan 10 menu dasar, kini memiliki variasi dimsum kukus dan goreng berbahan dasar seafood, seperti tuna, udang, dan kepiting. Menu andalannya mencakup Siemay Paket A (non-seafood), Siemay Paket B (seafood), serta varian unik seperti Nori Dimsum, Hakau, dan Tahta Tertinggi. Dimsum Boss juga menghadirkan inovasi seperti sushi fusion dan dimsum mentai. Seiring waktu, kemasan produk berevolusi dari mika ke kotak modern untuk memenuhi aspek estetika dan fungsi. Pemasaran dilakukan melalui 13 cabang, e-commerce, dan media sosial seperti Instagram, TikTok, dan Facebook, yang efektif menjangkau pasar lebih luas.
Fortification of Dry Cakes with Fish Flour to Enhance Nutritional Value: A Review Junianto, Junianto; Anggreini, Diyah Ayu
Nekton Vol 5 No 2 (2025): Nekton
Publisher : Politeknik Negeri Sambas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47767/nekton.v5i2.1028

Abstract

Fishmeal is a rich source of animal protein and essential nutrients, offering significant potential for food fortification, particularly in cookies and pastries, which are typically low in protein. This article presents a literature review of various studies evaluating the addition of fishmeal derived from local fish species such as biang, anchovy, mackerel, swanggi, and roa in the production of baked goods. The findings show that incorporating fishmeal at concentrations between 10–20% significantly increases products' protein content—for example, Swanggi fish biscuits reaching 19.91% protein and roa fish sticks reaching 15.44%. Several products also showed increased mineral content, such as calcium up to 820.63 mg/100 g. The sensory qualities remained acceptable to consumers, provided the addition levels were not excessive. A primary challenge remains the distinct fishy odor, which can affect consumer acceptance but can be mitigated through appropriate processing techniques. This review concludes that cookie fishmeal fortification is an innovative strategy for improving nutritional quality and utilizing local fishery by-products.
Pengaruh Penambahan Tepung Daging Ikan Patin Terhadap Karakteristik Sensoris dan Tingkat Kesukaan Kue Semprit Solihah, Rif'atus; Junianto, Junianto; Nurhayati, Atikah; Rostini, Iis
Jurnal Perikanan Unram Vol 15 No 4 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i4.1656

Abstract

Kue semprit adalah salah satu kue kering yang banyak disukai oleh masyarakat karena memiliki rasa yang manis dan tekstur yang renyah. Inovasi dalam pengolahan kue semprit dapat dilakukan dengan menambahkan bahan pangan lain, salah satunya tepung daging ikan patin. Penambahan bahan tersebut diharapkan memberikan variasi rasa dan karakteristik sensori yang berbeda. Penelitian ini dilakukan dengan tujuan untuk mengetahui pengaruh penambahan tepung daging ikan patin terhadap tingkat kesukaan kue semprit, serta untuk menentukan persentase penambahan yang paling disukai. Metode yang digunakan dalam penelitian ini adalah metode eksperimental, dengan empat variasi perlakuan penambahan tepung daging ikan patin, yaitu: 0%, 2,5%, 5%, dan 7,5%. Parameter yang diamati dalam penelitian ini meliputi uji hedonik yang mencakup aspek warna, aroma, rasa, dan tekstur. Data hasil pengujian dianalisis menggunakan metode statistik non-parametrik, yaitu Uji Freidman. Berdasarkan hasil analisis, kue semprit dengan penambahan tepung daging ikan patin sebesar 5% memperoleh tingkat kesukaan tertinggi, dengan skor warna 7, aroma 9, tekstur 9, rasa 9, dan nilai alternatif 8,68. Berdasarkan hasil tersebut, disarankan penggunaan tepung daging ikan patin pada kisaran 2,5-5% dalam pembuatan kue semprit untuk mempertahankan daya terima konsumen
Pengaruh Penambahan Tepung Daging Ikan Patin (Pangasius hypophthalmus) Sebagai Peningkat Protein Terhadap Tingkat Kesukaan Roti Bagelen Putri, Dinda Lestari; Junianto, Junianto; Nurhayati, Atikah; Rostini, Iis
Jurnal Perikanan Unram Vol 15 No 4 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i4.1659

Abstract

Ikan patin merupakan sumber protein hewani yang potensial guna memperbaiki kandungan gizi dalam produk pangan, seperti roti bagelen yang diketahui memiliki kandungan protein relatif rendah. Penelitian ini bertujuan untuk mengevaluasi pengaruh penambahan tepung daging ikan patin terhadap karakteristik organoleptik roti bagelen serta menentukan perlakuan terbaik berdasarkan metode Bayes. Dalam penelitian ini diterapkan metode eksperimental dengan 4 perlakuan (0%; 2,5%; 5%; dan 7,5%) dan parameter yang diamati dalam riset ini yaitu kenampakan, aroma, rasa, dan tekstur. Data dianalisis menggunakan uji Friedman dan metode Bayes. Hasil penelitian menunjukkan bahwa penambahan tepung daging ikan patin berpengaruh nyata terhadap aroma dan rasa (p<0,05), namun tidak berpengaruh nyata terhadap kenampakan dan tekstur (p>0,05). Perlakuan terbaik diperoleh pada penambahan 5% tepung daging ikan patin yang menghasilkan nilai tingkat kesukaan tertinggi pada semua parameter yaitu kenampakan (8,0), aroma (7,9), rasa (8,4), dan tekstur (7,5). Hasil analisis menggunakan metode Bayes menunjukkan bahwa rasa memiliki bobot kriteria tertinggi yaitu 0,55 dalam menentukan daya terima panelis terhadap roti bagelen
Pengaruh Penambahan Tepung Daging Ikan Patin (Pangasius hypophthalmus) Terhadap Tingkat Kesukaan Kulit Macaron Rahayu, Wanda Sri; Junianto, Junianto; Nurhayati, Atikah; Rostini, Iis
Jurnal Perikanan Unram Vol 15 No 4 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i4.1662

Abstract

Striped catfish meat flour contains a valuable source of protein that can be utilized as an additive in the production of baked goods such as macaron shell. This study aims to determine the right amount of addition of striped catfish meat flour (Pangasius hypophthalmus) in making macaron shell so as to produce the most preferred product. This research was conducted from December 2024 to May 2025 at the Fishery Product Processing Technology Laboratory, Joint Building of Fisheries and Agriculture, Fishery Product Processing Laboratory, Building 2 FPIK Unpad, and Laboratory Services UPTD Testing and Application of Quality of Fishery Products Cirebon. The method used in this study is an experimental method, namely the manufacture of macaron shell which is given the addition of striped catfish meat flour with 4 different addition treatments (0%, 2.5%, 5% and 7.5%) with 25 semi trained panelists as replicates to determine the level of panelist preference for macaron shell.
Analisis Nilai Tambah dan Manajemen Industri Pengolahan Bandeng Isi Tanpa Duri di UMKM Global Pangan Sadulur Kanna, Iskandar; Junianto, Junianto
Jurnal Pari Vol 11, No 1 (2025): Juli 2025
Publisher : BPPSDMKP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jp.v11i1.16103

Abstract

Pengolahan hasil perikanan merupakan mata rantai penting dalam sektor perikanan yang bertujuan untuk memberikan nilai tambah dan memperluas akses pasar produk perikanan.  Penelitian ini bertujuan untuk menganalisis nilai tambah dan manajemen industri pengolahan bandeng isi tanpa duri di UMKM Global Pangan Sadulur, Kecamatan Margaasih, Kabupaten Bandung, Provinsi Jawa Barat.  Bandeng isi tanpa duri merupakan salah satu produk diversifikasi olahan ikan bandeng (Chanos chanos). Penelitian dilaksanakan pada bulan Mei 2025, dan menggunakan pendekatan studi kasus dan metode deskriptif - kuantitatif.  Data dikumpulkan melalui observasi, wawancara, dan dokumentasi.  Nilai tambah dianalisis dengan metode Hayami, sedangkan manajemen industri dianalisis melalui aspek sarana dan prasarana, pengadaan bahan baku, proses produksi, pengelolaan tenaga kerja, strategi pemasaran, distribusi produk, dan sistem pencatatan produksi. Hasil penelitian menunjukkan bahwa pengolahan bandeng isi tanpa duri memiliki nilai tambah yang tinggi dan dikelola dengan sistem manajemen industri yang baik. Nilai tambah yang dihasilkan sebesar Rp30.000/kg dengan rasio 31,58%.  Pengelolaan sarana dan prasarana secara efisien dan disesuaikan dengan proses produksi yang sistematis untuk menjaga mutu dan efisiensi usaha. Pengelolaan tenaga kerja menerapkan sistem kerja terorganisir dengan pembagian jadwal dan tugas yang jelas. Strategi pemasaran mencakup segmentasi pasar yang tepat, penetapan harga berjenjang, promosi digital, dan saluran distibusi multikanal. Produk telah menjangkau pasar lokal maupun luar daerah, dan pencatatan produksi menggunakan sistem komputerisasi. Penelitian ini memberikan kontribusi data empiris mengenai nilai tambah dan manajemen industri produk olahan ikan skala UMKM. Temuan ini diharapkan menjadi referensi dalam pengembangan strategi peningkatan efisiensi produksi, penciptaan lapangan kerja, serta penguatan daya saing UMKM berbasis pengolahan hasil perikananFishery product processing is an important link in the fisheries sector, aiming to add value and expand market access. This study aims to analyze the added value and industrial management of the boneless stuffed milkfish processing at Global Pangan Sadulur, an MSME in Margaasih District, Bandung Regency, West Java Province. Boneless stuffed milkfish is one of the diversified processed milkfish (Chanos chanos) products. The study was conducted in May 2025 using a case study approach and descriptive-quantitative methods. Data were collected through observation, interviews, and documentation. Added value was analyzed using the Hayami method, while management was analyzed in terms of facilities and infrastructure, raw material procurement, production processes, workforce management, marketing strategy, product distribution, and production recording systems. The results show that boneless stuffed milkfish processing yields high added value and is managed with a good industrial management system. The added value generated is IDR 30,000/kg with a ratio of 31.58%. Facilities and infrastructure are managed efficiently through a systematic production process to maintain quality and efficiency. The workforce is organized with clear schedules and task division. Marketing strategies include segmentation, tiered pricing, digital promotion, and multi-channel distribution. Products are marketed locally and to other regions, and production is recorded with a computeriized system. This study provides empirical data on the added value and management of the fish processing at the MSME scale. These findings are expected to serve as a reference for developing strategies to increase production efficiency, create jobs, and strengthen the competitiveness fish processing-based MSMEs.
Analisis Pemasaran dan Nilai Tambah Abon Ikan Cakalang: Studi Kasus di UMKM Wadimah Junianto, Junianto; Nihe, Fadhlu Razaaq; Savitri, Viola Adriany; Fortuna, Friyona Dewi
DIALEKTIKA: Jurnal Ekonomi dan Ilmu Sosial Vol 10 No 2 (2025): Dialektika: Jurnal Ekonomi dan Ilmu Sosial
Publisher : Prodi Manajemen Fakultas Ekonomi dan Bisnis Universitas Islam Raden Rahmat Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36636/dialektika.v10i2.4216

Abstract

The development of Micro, Small and Medium Enterprises (MSMEs) in Indonesia has received special attention from various parties.  One of the MSMEs that is developing rapidly in West Java is the Wadimah MSME, which is engaged in processing skipjack tuna floss. This research aims to analyze the marketing management carried out by Abon Wadimah MSMEs and the added value obtained from processing skipjack tuna into shredded fish. Marketing management analysis includes market segmentation, product pricing, promotion-distribution, and competitors. The method used is a descriptive method and added value analysis using the hayami method. Based on research results, it shows that Wadimah MSMEs in marketing skipjack tuna floss, the market segmentation is children to adults. Product pricing is determined using a combined method of cost plus pricing and loss leader pricing. Promotion is carried out through social media, namely WhatsApp, Instagram and Google Business. The competition that occurs in the marketing of Wadimah UMKM shredded skipjack is perfect competition.  The added value from the processing of skipjack tuna into shredded fish carried out by Wadimah MSMEs is at a high value added ratio, namely 58.1%.
Analysis of Industrial Management and Added Value of Tenggiri Fish Pempek, Case Study of IKM Jeol Food Indonesia, Bandung City Novaliana, Rona Nieki; Junianto, Junianto
Nekton Vol 5 No 2 (2025): Nekton
Publisher : Politeknik Negeri Sambas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47767/nekton.v5i2.1045

Abstract

The fishery product processing industry plays a significant role in enhancing product added value and stimulating local economic growth for national development. However, research related to industrial management and added value in SMEs processing Spanish mackerel pempek remains limited, particularly in the post-COVID-19 pandemic period. This study aims to analyze industrial management and the added value of Spanish mackerel pempek at Jeol Food Indonesia SME in Bandung City. The research employed a survey method, collecting data through observations and interviews with the business owner. Both primary and secondary data were utilized. The analysis encompassed three aspects of industrial management: raw material procurement, production, and marketing, along with added value calculation using the Hayami method, a method designed to measure commodity value enhancement due to functional inputs. Results indicated efficient raw material procurement managed via a pre-order system with two main suppliers ensuring quality and supply continuity. Production processes adhered to Good Manufacturing Practices (GMP) standards, utilizing technology such as planetary mixers and vacuum sealers, along with process layout optimized for operational efficiency. Marketing strategies involved market segmentation, cost-plus pricing, digital promotions, and multi-channel distribution, including exports. Added value analysis revealed that processing 10 kg of minced fish yielded 28.57 kg of pempek, generating an added value of IDR 210,624/kg and a high value-added ratio of 42%. Profit margins reached 52.78%. These findings demonstrate that the processing of Spanish mackerel by Jeol Food Indonesia SME contributes significantly to added value and profitability.
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