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All Journal HAYATI Journal of Biosciences Pro-Life Jurnal Penelitian Pendidikan IPA (JPPIPA) Bio-Lectura Reswara: Jurnal Pengabdian Kepada Masyarakat Spizaetus: Jurnal Biologi dan Pendidikan Biologi Indigenous Biologi International Journal Of Science, Technology & Management (IJSTM) Bioeduca : Journal of Biology Education Inteligensi : Jurnal Ilmu Pendidikan Jurnal ComunitA Servizio Bioscientist : Jurnal Ilmiah Biologi Oryza : Jurnal Pendidikan Biologi Journal of Natural Sciences International Journal of Health and Pharmaceutical (IJHP) Cocos Bio Jurnal Pengabdian Masyarakat SAPANGAMBEI MANOKTOK HITEI
Jendri Mamangkey
Universitas Kristen Indonesia
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering 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 Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Nursing Physics Public Health Social Sciences Transportation Other

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Peningkatan Keterampilan Berbasis Produk Lokal Terfermentasi Melalui Pembuatan Tempe Koro Benguk bagi Siswa SMA Ratnapuri, Adisti; Mamangkey, Jendri; Sunarto, Sunarto; Silalahi, Marina; Adinugraha, Fajar; Wahyuningtyas, Riska Septia; Septiani, Aulia; Lomo, Jhoni Yakobus; Sembiring, Geskia Avikasari; Andika, Vrista; Angela, Ezra; Serafin, Anne
Reswara: Jurnal Pengabdian Kepada Masyarakat Vol 6, No 1 (2025)
Publisher : Universitas Dharmawangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46576/rjpkm.v6i1.5195

Abstract

Pendekatan pengetahuan lokal pada produk terfermentasi (etnomikrobiologi) bertujuan menggabungkan kaijan produk lokal terfermentasi dengan hasil refleksi pengetahuan lokal. Etnomikrobiologi dapat menunjang keterampilan para siswa untuk mengolah produk lokal yang melibatkan aktivitas, salah satunya tempe koro benguk (Mucuna pruriens) yang memiliki nilai nutrisi tidak kalah dari tempe pada umumnya. Oleh karena itu, urgensi edukasi dan sosialisasi proses pembuatan perlu dilaksanakan untuk menunjang pengetahuan produk-produk bagi para siswa, serta dapat meningkatkan keterampilan mereka setelah memahami teori produk lokal terfermentasi. Tujuan kegiatan pengabdian ini yaitu mentransfer pengetahuan melalui sosialisasi teori dan praktik pembuatan tempe koro benguk kepada para siswa dan Guru di SMA Yadika 8 Jatimulya. Pelatihan ini dilaksanakan di SMA Yadika 8 Jatimulya, Kota Bekasi, Jawa Barat. Kegiatan terlaksana pada bulan Juli 2024. Pelaksanaan pengabdian kepada masyarakat (PKM) dilaksanakan dengan dua bagian utama. Bagian pertama yaitu sosialisasi dalam bentuk pemaparan materi kegiatan PKM. Bagian kedua yaitu pelatihan langsung pembuatan tempe berbahan dasar kacang koro benguk. Kegiatan PKM yang dilaksanakan di SMA Yadika 8 Jatimulya pada para siswa dapat memberikan pengetahuan dan pemahaman tentang integrasi kearifan lokal kacang koro benguk dan pemanfaatannya sebagai produk pangan tempe koro benguk. Hasil evaluasinya 64% siswa menyatakan kegiatan PKM sangat bermanfaat, sebanyak 70% siswa tertarik untuk membuat tempe koro benguk dan sebanyak 76% siswa berpendapat bahwa kegiatan PKM pembuatan tempe koro benguk sesuai dengan kebutuhan siswa dalam menunjang pembelajaran materi bioteknologi disekolah. Praktik pembuatan tempe koro benguk menjadi bagian penting pada pengembangan pengetahuan dan keterampilan siswa yang terintegrasi langsung dengan kearifan lokal serta memberikan pemahaman siswa pentingnya menjaga lingkungan untuk keberlangsungan hidup keanekaragaman hayati sebagai penunjang pembelajaran siswa
Medium Optimization for Recombinant Human Papillomavirus Type 52 L1 Protein Production in Pichia pastoris GS115 Platform on Bioreactor Scale Mustopa, Apon Zaenal; Nur Amani, Febriyanti; Irawan, Herman; Novianti, Ela; Swasthikawati, Sri; Ekawati, Nurlaili; Nurfatwa, Maritsa; Joko Wahyono, Daniel; Juanssilfero, Ario Betha; Mamangkey, Jendri; Purnomo, Yudi; Hertati, Ai; Wijaya, Hans; Dewi, Kartika Sari; Ningrum, Ratih Asmana
HAYATI Journal of Biosciences Vol. 32 No. 5 (2025): September 2025
Publisher : Bogor Agricultural University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.4308/hjb.32.5.1283-1294

Abstract

Human papillomavirus (HPV) stands as the primary etiological agent in the development of invasive cervical cancer worldwide. The L1 protein is a pivotal constituent of prophylactic HPV vaccines. Notably, HPV type 52 is one of the most prevalent genotypes found in squamous cell carcinoma cases in Indonesia. This research endeavor aims to enhance the productivity of recombinant HPV-52 L1 protein by optimizing the culture conditions of P. pastoris GS115 cells. In this study, we conducted trials employing 17 different media variants to optimize the expression of recombinant HPV-52 L1 protein. The results from small-scale experiments revealed three media, namely SYN6.10, BMMY, and SYN6.1, which exhibited promising yields of recombinant HPV-52 L1 protein as assessed through ELISA or immunoassay analysis. We succeeded in refining the SYN6.10 derivative, denoted as SYN6.10b, specifically designed for use in 1-L and 5-L bioreactors. This achievement was realized by adjusting Trace Element Solution (TES) and Vitamin Solution (VS) concentrations and implementing a methanol fed-batch phase with the addition of 0.3% methanol after 24 and 48 hours of fermentation in the P. pastoris medium. Further visualizations through SDS-PAGE and western blot analysis confirmed the protein after 72 hours of fermentation in a 1-L bioreactor using the SYN6.10b medium. In conclusion, the SYN6.10b medium required a 72 hours fermentation period to successfully express recombinant HPV-52 L1 protein in the P. pastoris platform.
Eksplorasi Keanekaragaman Jamur Edible di Pasar Jakarta dan Bekasi: Potensi Pangan Fungsional dan Bioaktivitasnya Angela, Ezra; Purba, Dian Pirma Natasari; Siahaan, Frisca Olivia; Situmorang, Agnes Feronika; Hutabarat, Anne Serafin; Mamangkey, Jendri; Sunarto
Spizaetus: Jurnal Biologi dan Pendidikan Biologi Vol 6 No 2 (2025): Spizaetus: Jurnal Biologi dan Pendidikan Biologi
Publisher : Program Studi Pendidikan Biologi, FKIP, Universitas Nusa Nipa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55241/spibio.v6i2.562

Abstract

Biodiversity, especially edible mushrooms, plays a crucial role in food sustainability and public health. Edible mushrooms, such as Shiitake and oyster mushrooms, are known to be rich in nutrients and bioactive compounds that are beneficial for health, including antioxidant and anticancer effects. This research aims to identify various types of edible mushrooms sold in traditional and modern markets in several areas of Jakarta and Bekasi, as well as to evaluate their potential as sources of functional food and biopharmaceuticals. The exploration method was conducted through direct visits to several markets, where data was collected and analyzed descriptively. The results indicate that there are 10 species of edible mushrooms in the Jakarta area and 8 species in Bekasi, with ear mushrooms and oyster mushrooms being the most commonly found. Public knowledge regarding the health benefits of edible mushrooms is still limited, thus this research is expected to raise awareness about the importance of utilizing edible mushrooms as part of a healthy diet and their potential in the food and health industry. Public awareness related to a healthy diet, edible mushrooms can be used as an attractive alternative in natural medicine and nutrition, supporting food sustainability in Indonesian society.
Sosialisasi Pemanfaatan Molding Lilin Aromaterapi Karakter sebagai Stimulator Kegiatan Berwirausaha Anak Berkebutuhan Khusus di SLB B-C Bina Karya Insani, Pondok Bambu, Jakarta Timur Nelius Harefa; Medyawanti Pane; Jendri Mamangkey; Zefanya Sipahelut; Ivan Julius Rajagukguk; Santhya Anaomi Tamansa; Ripaldo Sihombing; Tesalonika Febriani Zebua
JURNAL Comunità Servizio : Jurnal Terkait Kegiatan Pengabdian kepada Masyarakat, terkhusus bidang Teknologi, Kewirausahaan dan Sosial Kemasyarakatan Vol. 6 No. 2 (2024): OKTOBER
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM), Univesitas Kristen Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33541/cs.v6i2.6258

Abstract

The socialization activity of the use of character aromatherapy candle molding is intended as an effort to stimulate the entrepreneurial activities of ABK in the context of providing options for economically valuable products that can be marketed on digital platforms. The participants of the activity numbered 25 people consisting of 17 ABK students, 8 educators and education personnel, which was carried out at SLB B-C Bina Karya Insani, Pondok Bambu, East Jakarta. The form of activity is in the form of socialization of the essence of entrepreneurship and socialization of the use of character aromatherapy candle molding in the context of producing specific products that have economic value and are worthy of being marketed on digital platforms. In the socialization process, random interviews were conducted with participants regarding their responses to the essence of entrepreneurial activities and the contribution of character aromatherapy candle molding. Based on the interview data, 61.11% of ABK students think that entrepreneurial activities are very important activities for them to do. 77.78% of ABK students think that the product is very suitable to be used as one of the product options that can be marketed on digital platforms, while 100% of educators and education personnel think that character aromatherapy candles are very suitable to be used as one of the entrepreneurial products that can be marketed on digital platforms. In the context of optimizing the use of molding, structured and continuous socialization and training are needed so that the contribution of molding can be increased.
Potensi Mikroorganisme dalam Makanan Fermentasi Lokal Indonesia sebagai Pangan Fungsional Muttaqin, Salwa Zainum; Napitupulu, Alexis Rachel Maria Rosauli; Mamangkey, Jendri
Journal of Natural Sciences Vol 6, No 2 (2025): Journal of Natural Sciences Juli
Publisher : Mahesa Research Center

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34007/jonas.v6i2.864

Abstract

This study aims to examine the potential of microorganisms in Indonesian local fermented foods as functional food through a qualitative descriptive approach using literature review. Traditional fermented foods such as tempeh, oncom, shrimp paste (terasi), brem, lemea, kabuto, poteng reket, and swansrai are cultural products rich in various microorganisms, including Rhizopus sp., Neurospora sitophila, Lactobacillus sp., and Saccharomyces cerevisiae. These microorganisms play essential roles in the fermentation process, producing bioactive compounds such as lactic acid, probiotics, proteolytic enzymes, and B-complex vitamins that provide physiological benefits beyond basic nutritional functions. Fermentation not only enhances nutritional value and food safety but also offers positive health effects, including maintaining gut microbiota balance, boosting immunity, reducing the risk of degenerative diseases, and serving as natural antimicrobials and antioxidants. Data were collected from national and international scientific literature published in the last ten years. The findings indicate that Indonesian local fermented foods hold great potential to be developed into functional foods based on local wisdom. With appropriate utilization of natural microorganisms, traditional Indonesian foods can contribute to food security, public health, and the sustainable development of the functional food industry.
Mapping the Knowledge Landscape of Local and Traditional Ecological Knowledge (LEK/TEK) in Mangrove Ecosystems: A Bibliometric Analysis in the Past Decade Sunarto, Sunarto; Mamangkey, Jendri
International Journal of Science, Technology & Management Vol. 6 No. 5 (2025): September 2025
Publisher : Publisher Cv. Inara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46729/ijstm.v6i5.1360

Abstract

Local Ecological Knowledge (LEK) and Traditional Ecological Knowledge (TEK) play a crucial role in mangrove ecosystem management, restoration, and community livelihoods. Over the past decade, scholarly interest in this topic has grown, yet research remains scattered across regions and disciplines. This study employed a bibliometric analysis of Scopus-indexed publications from 2014–2024, focusing on LEK/TEK in mangrove ecosystems. A total of 93 open-access articles and conference papers were identified. Results show two major research clusters: (i) ecosystem restoration, conservation, and ecosystem services, and (ii) ethnobotany and medicinal applications of mangrove species. Global publication patterns highlight Indonesia, India, and Bangladesh as leading contributors, while citation impact is distributed across both ecological and ethnobotanical studies. Despite growing attention, gaps remain in cross-regional comparisons, integration of LEK/TEK into policy, and interdisciplinary approaches bridging ecological, cultural, and governance perspectives. The findings provide a comprehensive overview of global scholarship and highlight future directions to strengthen the role of LEK/TEK in sustaining mangrove ecosystems.
SOSIALISASI DAN PELATIHAN PEMBUATAN YOGHURT SEBAGAI TEKNOLOGI PANGAN RUMAHAN DAN KEMANDIRIAN EKONOMI BAGI IBU RUMAH TANGGA DI PERUMAHAN DOSEN UNHAS Hibatullah, Alnadia Yusriya; Wafaretta, Erona; Sakka, Deni Frans; Mamangkey, Jendri
Jurnal Pengabdian Masyarakat Sapangambei Manoktok Hitei Vol. 5 No. 2 (2025): Jurnal Pengabdian Masyarakat SAPANGAMBEI MANOKTOK HITEI
Publisher : Universitas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36985/aeg7jn76

Abstract

Pemanfaatan probiotik dalam produk pangan, khususnya yoghurt, semakin diminati karena manfaat kesehatannya yang signifikan, seperti modulasi mikrobiota usus dan peningkatan imunitas. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk memberikan edukasi dan pelatihan pembuatan yoghurt probiotik kepada Ibu-Ibu Majelis Taklim Al-Muhajirat di sekitar Masjid Al-Muhajirin. Metode kegiatan PKM ini meliputi tahapan persiapan, pelatihan dan evaluasi. Hasil kegiatan PKM ini memberikan informasi tambahan bagi Ibu-Ibu Majelis Taklim terutama pengetahuan dan proses pembuatan yoghurt. Hasil PkM menunjukkan bahwa kegiatan berhasil melibatkan partisipasi aktif dari Ibu - Ibu dengan latar belakang usia, pendidikan, dan pekerjaan. Hasil kuesioner pre-test sebelum mengikuti sosialisasi persentase pengetahuan dan keterampilan Ibu-Ibu Majelis Taklim 89%, setelah kegiatan PkM dilaksanakan pengetahuan dan keterampilan meningkat berdasarkan hasil post test (95%). Kegiatan pengabdian kepada masyarakat ini diharapkan dapat memberikan pengetahuan bagi Ibu-Ibu Majelis Taklim tentang potensi pengembangan produk yoghurt disekitar lingkungan tempat tinggal, serta menciptakan peluang usaha dan dapat menciptakan lapangan pekerjaan sampingan, sehingga dapat meningkatkan kesehatan, pendapatan dan berdampak pada kesejahteraan ekonomi keluarga
Development of Student’s Worksheet using Project-Based Learning (PjBL) on Ecosystem Concept for Class X SMA Riana, Febi; Sunarto, Sunarto; Mamangkey, Jendri
Bioeduca : Journal of Biology Education Vol. 6 No. 1 (2024): Bioeduca : Journal of Biology Education
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/bioeduca.v6i1.17275

Abstract

The students' learning interest is decreasing due to the lack of interactive, enjoyable, and supportive instructional materials to help them achieve good learning outcomes. Therefore, researchers innovated by developing Learner Worksheets (LKPD) based on Project-Based Learning (PjBL). The research aims to assess the feasibility of PjBL-based LKPD through evaluations from experts (in content, media, and language) and students' responses. The research type used is Research and Development (R&D). The assessment results from content experts showed a score of 82.03% "Very Feasible," media experts rated it 86.5% "Very Feasible," and language experts rated it 83% "Very Feasible," while students' response was 53% "Fairly Positive." Thus, it can be concluded that PjBL-based LKPD is feasible and can be used in education, especially in the field of biology
Pengembangan Modul Keanekaragaman Hayati Berbasis Pangan Tradisional Nusa Tenggara Timur Tpoenifu, Evi Yulinda; Mamangkey, Jendri; Silalahi, Marina
Bioscientist : Jurnal Ilmiah Biologi Vol. 11 No. 2 (2023): December
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v11i2.8370

Abstract

This study aimed to develop a module for biology based on the local wisdom of East Nusa Tenggara (NTT) traditional cuisine for high school students, particularly for the 10th grade, focusing on the topic of biodiversity. This also focused on assessing the feasibility of the module and evaluating students' responses to its development.The development model used in this study was research and development (R&D), involving several stages of potentials and problems, data collection, product design, design validation, and design revision followed by collecting students’ responses to the module.The validation results from content experts, media experts, and language experts indicated that the local wisdom-based biology module was deemed valid. The average scores obtained from each expert's validation are as follows, content validation with a score of 0.81 in the "strongly valid" category as well as media validation with a score of 0.80 and language validation with a score of 0.79 in the "valid" category.The result related to students’ responseswas also highly positive with an average percentage of 88,8% in the "excellent" category. This study is expected to serve as a learning resource for students, helping them understand the biodiversity material that is correlated with local wisdom. It aims to provide students with values of local wisdom and contribute to the preservation of environmental traditions.
EDUKASI DAN PELATIHAN PEMBUATAN PRODUK FRUIT YOGHURT BAGI SISWA SMA DHARMA SUCI DI JAKARTA UTARA Mamangkey, Jendri; Silalahi, Marina; Sunarto, Sunarto; Wahyuningtyas, Riska Septia; Adinugraha, Fajar; Ratnapuri, Adisti; Septiani, Aulia; Gulo, Joice Elma Miranda; Octavia, Elida; Sitinjak, Rivaldi; Nitte, Tri Maharani Permata; Muttaqin, Salwa Zainum; Pereira, Jefrino Reis
Reswara: Jurnal Pengabdian Kepada Masyarakat Vol 5, No 1 (2024)
Publisher : Universitas Dharmawangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46576/rjpkm.v5i1.3910

Abstract

Umumnya bakteri probiotik yang digunakan dalam fermentasi adalah Lactobacillus spp. dan Bifidobacterium spp.  Secara khusus, bakteri probiotik mampu mengasamkan bahan baku dengan cepat dengan memproduksi asam laktat dan beberapa senyawa penting lainnya. Teknologi ini penting diperkenalkan pada peserta didik, khususnya siswa/i di SMA Dharma Suci Jakarta, kegiatan pengabdian kepada masyarakat bertujuan untuk mengedukasi dan melatih para siswa membuat produk fruit yoghurt yang dapat menumbuhkan kreativitas baru terhadap pembuatan produk probiotik berbahan dasar wortel dan buah naga. Kegiatan pembuatan produk fruit yoghurt sebelumnya belum pernah dilakukan di SMA Dharma Suci Jakarta, pada akhirnya kegiatan PKM ini menjadi penting untuk mengenalkan bioteknologi sederhana produksi fruit yoghurt melibatkan bakteri probiotik yang multifungsi bagi kesehatan. Metode pelaksanaan PKM ini meliputi tahapan persiapan, tahapan pelatihan dan tahapan evaluasi. Hasil kegiatan PKM ini menambah informasi baru bagi siswa terutama pengetahuan yang berhubungan dengan aktivitas probiotik, prebiotik dan sinbiotik pada produk fruit yoghurt. Hasil kuesioner sebelum mengikuti edukasi/sosialisasi persentase siswa yang memahami probiotik hanya 57,1%, setelah mengikuti sosialisasi meningkat hingga 100%. Pemahaman ini didukung hasil kuesioner mengenai pertanyaan proses yang terjadi selama produksi fruit yoghurt, hasilnya 71,4% respon siswa menjawab fermentasi. Hasil pembuatan fruit yoghurt setelah fermentasi 24 jam berhasil terbentuk produk, berdasarkan hasil survei menurut siswa fruit yoghurt didominasi rasa manis dan asam. Ciri ini mengindikasikan produk fruit yoghurt berbahan dasar buah naga dan wortel dikategorikan baik
Co-Authors Abdillah, Latifah Ningrum Adinugraha, Fajar Adisti Ratnapuri Adrian Hartanto, Adrian Ai Hertati, Ai Akmaliyah, Rizna Amani, Febriyanti Nur Andika, Vrista Andry Pratama, Andry Angela, Ezra Anggi Izdihar Mahaswari Apon Zaenal Mustopa Arfa Yanti, Nur Ario Betha Juanssilfero Aritonang, Netty Arman Harahap Aryanti Pada Soa, Christina Asri Razad Aulia Septiani Bethaniel Roy Matthew Cengiz Kayacilar Chairunnisa, Sheila Chihombori, Tatenda Calvin Dana Briggs Dian Winarty Budadana, Christyani DWI SURYANTO Ekawati, Nurlaili Elida Octavia Evi Yulinda Tpoenifu Fatimah Frans Grovy Naibaho Gulo, Joice Elma Miranda Gusniarty Simanjuntak Gusti Ayu Kade Sutariati Hibatullah, Alnadia Yusriya Hutabarat, Anne Serafin Irawan, Herman Ivan Julius Rajagukguk Jajang Gumilar Janed Lauren Soplantila Janed Lauren Soplantila Jefrino Reis Pereira Joice Elma Miranda Gulo Joko Wahyono, Daniel Kartika Sari Dewi KIKI NURTJAHJA Lilis Suryaningsih Lomo, Jhoni Yakobus Lucas William Mendes Lukas Pardosi Mada Triandala Sibero Manguntungi, Baso Marina Silalahi Marina Silalahi Marina Silalahi Marina Silalahi Marina Silalahi Marina Silalahi Medyawanti Pane Mustopa, Apon Mutiara, Ilma Muttaqin, Salwa Zainum Napitupulu, Agnes Ester Napitupulu, Alexis Rachel Maria Rosauli Nelius Harefa Ni Made Yuliana Nitte, Tri Maharani Permata Nive Winda Sari Lumban Tungkup Novianti, Ela Nowlinda Kamuihkar Nur Amani, Febriyanti Nurfatwa, Maritsa Octavia, Elida Ode Adi Parman Rudia, La Ode Muhamad Iman Sulaiman, La Pereira, Jefrino Reis Pilidai Endorina Nadapdap Purba, Dian Pirma Natasari Putranto, Wendry Raden Mohamad Herdian Bhakti RATIH ASMANA NINGRUM Ratnapuri, Adisti Refli, Redoyan Ria Simanjuntak, Desy Riana, Febi Rifqiyah Nur Umami, Rifqiyah Nur Rika Indri Astuti Ripaldo Sihombing Riska Septia Wahyunigtyas Riska Septia Wahyuningtyas Rivaldi Sitinjak Rosdiana Virginia Rosenta Purba, Ika Sakka, Deni Frans Salwa Zainum Muttaqin Santhya Anaomi Tamansa Sekar Restuning Sembiring, Geskia Avikasari Septiani, Aulia Serafin, Anne Setiyadi Putranto, Wendry Siahaan, Frisca Olivia Sitinjak, Rivaldi Situmorang, Agnes Feronika Sri Swasthikawati, Sri SUNARTO Sunarto Sunarto Sunarto Sunarto Talitha Amalia Tesalonika Febriani Zebua Tpoenifu, Evi Yulinda Tresjia C Rakian Tri Maharani Permata Nitte Trinugroho, Joko P Wafaretta, Erona Wahyuningtyas, Riska Septia Wijaya, Hans Yenny Lisbeth Siahaan Yudi Purnomo Zaenal, Apon Zefanya Sipahelut