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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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Analysis of Rusip Product Development: Product Profile, Raw Materials, Product Form, Packaging, and Marketing Techniques in Indonesia Junianto, Junianto; Hidayat, Syamsuddin; Putri, Ismi Nabila; Rizki, Muhammad Novandisya; Diana, Ratna Nurcahaya; Pamuji, Ginanjar; Firdaus, Nasywa Tsabita
Jurnal Perikanan Universitas Gadjah Mada Vol 27, No 2 (2025)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfs.112874

Abstract

Rusip is a traditional fish fermentation product typical of coastal communities in Sumatra, particularly Bangka Belitung. Rusip is made from small fish such as anchovies or bilis that are fermented using salt and palm sugar. This product has the potential to be developed to increase production and competitiveness. This study aims to analyze the development of rusip based on product profile, raw materials, product form, packaging, and marketing techniques. The study was conducted qualitatively using a comparative descriptive analysis method. Data collection was carried out through secondary data observation by reviewing various literature sources related to rusip product development published between 2010 and 2025. The results show that rusip products have undergone developments in raw materials, product form, packaging, and marketing techniques. The raw material, which initially used anchovies, has now been replaced with rucah fish, while fermentation, which previously used spontaneous fermentation bacteria, now uses Lactic Acid Bacteria (LAB). In addition, the paste product form has been developed into a powdered seasoning form, non-vacuum packaging has been developed into vacuum packaging, and marketing techniques, which were initially carried out directly and gradually using WhatsApp and Facebook, have now shifted to e-commerce-based marketing such as Shopee and Instagram. 
EPISTEMOLOGICAL STUDY OF ORNAMENTAL FISH COLOR ENHANCEMENT THROUGH FEEDING Sartikasari, Dewi Astuti; Junianto, Junianto
Jurnal Perikanan Unram Vol 15 No 6 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i6.2037

Abstract

Ikan hias adalah ikan yang memiliki penampilan menarik. Daya Tarik ikan hias dapat dilihat dari warna yang cemerlang, bentuk dan kelengkapan fisik, perilaku serta kesehatan ikannya. Pemberian pakan menjadi salah satu fakor yang dapat memberikan kecerahan pada ikan hias. Tujuan dari penelitian ini adalah untuk melakukan kajian epistemologi terhadap peningkatan warna ikan hias melalui pemberian pakan. Metode yang digunakan dalam penelitian ini adalah analisis kajian pustaka (literatur research). Penambahan faktor atau nutrisi pencerah warna dapat berasal dari bahan kimia dan bahan non kimia/alami, dianjurkan menggunakan bahan alami. Hasil dari penelitian didapat kesimpulan bahwa pemberian faktor atau nutrisi pencerah warna pada pakan ikan dengan dosis dan pemberian pakan yang tepat dapat menyebabkan kecerahan warna ikan meningkat.
Jumlah total bakteri dan identifikasi bakteri Salmonella sp. pada bakso ikan di Pasar Induk Gedebage Kota Bandung Firanida, Sinta; Junianto, Junianto; Rostika, Rita; Rostini, Iis
Journal of Tropical AgriFood Volume 7 Nomor 2, Tahun 2025
Publisher : Jurusan Teknologi Hasil Pertanian Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.7.2.2025.20240.110-122

Abstract

Bakso ikan termasuk salah satu produk olahan perikanan yang mudah terkontaminasi mikroorganisme, disebabkan oleh tingginya kadar protein dan kandungan air di dalamnya. Tujuan dari penelitian ini adalah untuk menilai kualitas mikrobiologi bakso ikan yang diperjual belikan di Pasar Induk Gedebage Kota Bandung, dengan melakukan uji jumlah total bakteri menggunakan metode Total Plate Count (TPC) serta mengidentifikasi keberadaan bakteri Salmonella sp. sebagai indikator kontaminasi bakteri patogen. Sebanyak delapan sampel bakso ikan yang terdiri dari produk yang telah dikemas dan produk yang curah diambil dengan metode purposive sampling. Pengujian mikrobiologi dilakukan berdasarkan acuan SNI 2332.3:2015 untuk TPC dan SNI 01-2332.3:2006 untuk identifikasi Salmonella sp. Hasil pengujian menunjukkan bahwa seluruh sampel memiliki jumlah total bakteri yang melebihi ambang batas maksimum menurut SNI 7266:2017, yaitu 1 × 105 CFU/gram. Rata-rata nilai TPC pada bakso ikan curah tercatat lebih tinggi dibandingkan dengan bakso ikan kemasan. Selain itu, dua dari delapan sampel diketahui positif mengandung bakteri Salmonella sp. Temuan ini mengindikasikan adanya faktor-faktor yang mengharuskan pengawasan, perbaikan sanitasi, serta edukasi bagi seluruh elemen terkait termasuk pengelola pasar, produsen, distributor, penjual, dan konsumen untuk meningkatkan keamanan produk perikanan di pasar tradisional.
Edukasi dan Sosialisasi Perilaku Hidup Bersih dan Sehat (PHBS) Pada Masyarakat Desa Betung Selatan Atriyani, Yeti; Pramita, Rensalia; W, Shabilla Putri; Miranda, Esta; Lorenza, Anggy; Putri, Larasari; S, Rara Suci; Gebyka, Rifka Dela; Junianto, Junianto; Aprian, Aprian; Dewi, Lilis Sukma; Malita, Malita; Sari, Marita Eka; Wahyudi, Rizki Agustri
JURNAL PENGABDIAN KADER BANGSA Vol 2 No 1 (2026): Jurnal Pengabdian Kader Bangsa
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Universitas Kader Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54816/jpkb.v2i1.927

Abstract

Clean and Healthy Living Behavior (PHBS) is a habit applied by the community in daily life to achieve optimal health. The PHBS education and socialization program in Betung Selatan Village aims to increase public awareness of the importance of healthy living behavior. The methods used include counseling, demonstrations, and community satisfaction surveys. The results showed an increase in awareness of maintaining environmental cleanliness and implementing a healthy lifestyle. Survey results show that 85% of residents routinely wash their hands with soap, 90% have closed trash bins, and 80% adopt a healthy diet. This study emphasizes the importance of health education as part of efforts to improve the quality of life of the community.
Pengembangan Aplikasi Inventory Permintaan Alat Tulis Kantor Pemerintahan Berbasis Web Framework Codeigniter Junianto, Junianto; Noprisson, Handrie
JUKOMIKA (Jurnal Ilmu Komputer dan Informatika) Vol. 8 No. 2 (2025): Desember
Publisher : LPPMPP Yayasan Sejahtera Bersama Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54650/jukomika.v8i2.626

Abstract

Penelitian ini membahas pengembangan aplikasi berbasis web untuk sistem inventory permintaan dan pengelolaan Alat Tulis Kantor (ATK), dengan studi kasus pada Kementerian Investasi/BKPM. Proses pengelolaan ATK sebelumnya dilakukan secara manual melalui formulir kertas dan rekapitulasi Excel, yang menyebabkan berbagai permasalahan seperti keterlambatan pelayanan, ketidakakuratan data stok, dan pelaporan yang tidak real-time. Aplikasi dikembangkan menggunakan bahasa pemrograman PHP dengan framework CodeIgniter 4 serta basis data MySQL. Metodologi pengembangan yang digunakan adalah model Waterfall, yang mencakup tahapan analisis kebutuhan, perancangan sistem, implementasi, dan pengujian. Fitur utama aplikasi meliputi sistem autentikasi dan manajemen peran pengguna (admin dan pegawai), pengelolaan data master (supplier, kategori, satuan, barang), transaksi barang masuk dan keluar, modul permintaan barang oleh pegawai dengan mekanisme approval oleh admin, pelacakan status permintaan, serta penyusunan laporan periodik dalam format PDF dan Excel. Aspek keamanan sistem diterapkan melalui validasi sisi server, proteksi CSRF (Cross-Site Request Forgery), dan pembatasan akses berbasis peran.
Analisis Karakteristik Pengolahan Crispy Udang, Studi Kasus di Home Industri Okas Seafood, Pangandaran Junianto, Junianto; Yuningsih, Yuyun; Santoso, Cyntia Florentiana; Fiqliriyadhi, Muhammad Fausta
OCTOPUS: JURNAL ILMU PERIKANAN Vol. 14 No. 2 (2025): OCTOPUS
Publisher : Universitas Muhammadiyah Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26618/wwc99804

Abstract

Home industry Okas Seafood merupakan usaha rumah tangga yang berlokasi di Pangandaran dan bergerak dalam bidang pengolahan hasil perikanan menjadi produk camilan, salah satunya yaitu crispy udang. Banyaknya produsen crispy udang di berbagai daerah di Indonesia menjadi tantangan tersendiri bagi Okas Seafood untuk terus berinovasi dan menjaga eksistensi produk mereka di tengah persaingan pasar. Oleh karena itu, penting dilakukan analisis terhadap karakteristik proses pengolahan sebagai upaya mempertahankan keunggulan kompetitif serta menciptakan produk yang relevan dengan selera konsumen. Tujuan dari penelitian ini adalah untuk menganalisis karakteristik proses pengolahan crispy udang yang dilakukan oleh home industry Okas Seafood, mulai dari pemilihan bahan baku, penggunaan alat dan bahan, tahapan pengolahan, hingga pengemasan produk. Penelitian ini dilaksanakan pada bulan Maret 2025 menggunakan metode survei serta teknik wawancara dan observasi langsung terhadap proses produksi yang dilakukan di lokasi usaha. Data yang diperoleh dianalisis secara deskriptif kualitatif. Hasil penelitian menunjukkan bahwa home industry Okas Seafood mampu menghasilkan produk olahan crispy udang dengan kualitas sensori yang baik melalui penerapan proses pengolahan tradisional yang higienis, pemanfaatan bahan baku berkualitas seperti udang segar dan bumbu pilihan, serta penggunaan teknik pengemasan modern yang mendukung daya simpan dan daya tarik visual produk. Inovasi berkelanjutan dalam proses produksi menjadi faktor penting dalam meningkatkan nilai tambah produk dan memperluas jangkauan pasar, khususnya di kawasan wisata seperti Pangandaran.
ANALISIS PENANGANAN IKAN PASCA-TANGKAP PADA KAPAL NELAYAN DI KARANGSONG, INDRAMAYU-JAWA BARAT Junianto, Junianto; Tamamul Lail, Dede Nishfi
JURNAL AKUAKULTUR, TEKNOLOGI DAN MANAJEMEN PERIKANAN TANGKAP, ILMU KELAUTAN Vol 8 No 1 (2025): JOURNAL OF INDONESIAN TROPICAL FISHERIES
Publisher : Fakultas Perikanan dan Ilmu Kelautan Universitas Muslim Indonesia Makassar, Sulawesi Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33096/joint-fish.v8i1.604

Abstract

The freshness of the fish caught significantly influences its selling price. The level of freshness of the fish caught is influenced by the handling techniques employed by fishermen on board the vessel until the auction. This study aims to analyze the type of catch, onboard handling, and post-loading and unloading handling on small fishing vessels in Karangsong, Indramayu. The method used is a survey method. Data were obtained from interviews and field observations related to post-catch fish handling on small fishing vessels. The results showed that the type of fish caught by fishermen landed at the Karangsong PPI was mostly dominated by gray tuna. Handling on board the vessel begins with lifting the fish onto the vessel, washing, and storing it with ice in a cool box. The ice to fish ratio for short trips (<12 hours), they use an ice:fish ratio of 1:3 (w/w), while for long trips (>24 hours), the ratio is increased to 1:1.5 (w/w). The ambient temperature inside the cool box, while the ice cubes inside have not completely melted, is between 4 and 10°C. Post-loading and unloading handling includes unloading on land and collection by the TPI, transportation to cold storage, and delivery to collectors and middlemen.
Effect of Adding Minced Mackerel Fish (Scomberomorus commerson) Meat as A Protein Source in the Production of Cassava Crackers Ardytiandi, Rifky; Junianto, Junianto; Haetami, Kiki; Rostini, Iis
Jurnal Perikanan UGM (Journal of Fisheries Sciences) Vol 28, No 1 (2026)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfs.112618

Abstract

The protein content of cassava crackers can be increased by adding minced mackerel. This research aims to determine the optimal percentage of mackerel fish mince to be added to the production of cassava crackers that yields the most preferred product, and to determine the proximate composition of the most preferred product. The method used was experimental: the production of cassava crackers with different levels of mackerel mince addition, comprising four treatments (0%; 7.5%; 10%; and 12.5%), with 20 semi-trained panellists as replicates, to determine the panellists’ preference for cassava crackers. The parameters observed in this study were the level of preference (hedonic) test, which was analysed using non-parametric statistics with the Friedman test, followed by multiple comparison tests and Bayes tests for decision making, as well as proximate tests to determine the moisture content, ash content, fat content, protein content, carbohydrate content, and calcium content. The results showed that cassava crackers with 10% mackerel meat added were the most preferred based on the Bayes method analysis and preference levels with average scores of 8.3 for appearance, 8.3 for aroma, 8.6 for taste, and 8 for texture. The proximate test results were moisture content 4.12%, ash content 3.41%, fat content 25.53%, protein content 4.51%, and carbohydrate content 72.26%, with an expandability of 59.22%.
PENGAPLIKASIAN YUKOM VMA SEBAGAI BANTUAN PENANGKAPAN KAPAL GILLNET DI MADASARI, KABUPATEN PANGANDARAN Edward, Ganda Dodi; Junianto, Junianto
Amanisal: Jurnal Teknologi dan Manajemen Perikanan Tangkap Vol 13 No 1 (2024): Amanisal: Jurnal Teknologi dan Manajemen Perikanan Tangkap
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/amanisalv13i1p1-9

Abstract

One of the fishing gears operated in Pangandaran waters is Gillnet. Traditional method to find ocean fish such as star interpretation, water ripples sound caused by fish shoals, and other indicators, is mostly applied by fishers in Pangandaran. To support their fishing operation a smart fishing tool is needed such as a vessel multi aid (VMA), Created by UCT Inc. as a specific maritime telecommunication, a brand name of Yukom VMA has been cooperated to Fishing Centre of the Indonesian Ministry of Marine Affairs and Fisheries. Yukom VMA basically is a assisting tool to find potential fishing ground. The purpose of this study is to examine the effectiveness of Yukom VMA to increase fisher’ catches and their potential utilization. This study was held on August 1, 2021 to September 1, 2021. The method used is descriptive method and direct interviews. The respondents were Gillnet fishers who drop their catch at the landing site (TPI) of Madasari. The features of Yukom VMA are consisted of e-logbook, SOS for emergency, Yukom chat, navigation supports, information of fishing ground sites and weather. This study resulted that Yukom VMA application is effective to increase fisher’s catches, helps fishers to carry out fishing operation, except for fishing ground information, the sites were too far to be reached out using small boat (2-3 GT). The average catch of Madasari fishermen is 102.6 kg with an average number of trips per month 16.7 trip and an average CPUE value of 10.3 kg/trip.
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