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Esa Ghanim Fadhallah
Department Of Agricultural Product Technology, Faculty Of Agriculture, Universitas Lampung
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Sensory and physicochemical properties of threadfin bream (Nemipterus nemurus) meatballs from breadfruit and tapioca flour formulations: Sifat sensori dan fisikokimia bakso ikan kurisi (Nemipterus nemurus) dari formulasi tepung sukun dan tapioka Fadhallah, Esa Ghanim; Navisa, Putri; Susilawati, Susilawati; Sugiharto, Ribut
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 27 No. 11 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(11)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v27i11.56669

Abstract

Bakso ikan memerlukan bahan pengisi untuk menghasilkan kualitas produk akhir yang baik. Tapioka sering digunakan sebagai bahan pengisi dalam pembuatan bakso, namun memiliki kandungan nutrisi yang rendah. Tepung sukun dapat digunakan sebagai alternatif tambahan bahan pengisi bakso karena mengandung amilosa dan amilopektin yang tinggi serta serat yang tinggi. Penelitian ini bertujuan untuk menentukan formulasi bakso ikan kurisi dengan penambahan tepung sukun dan tapioka terbaik berdasarkan sifat sensori, fisik, kimia dan kesesuaian dengan SNI 7266:2014. Formulasi tepung sukun dan tapioka yang digunakan terdiri dari 6 perlakuan (%), yaitu (0:15); (3:12); (6: 9); (9:6); (12:3); dan (15:0). Parameter yang dianalisis meliputi uji sensori, kadar abu, air, hardness, springiness, dan cohesiveness. Perlakuan terbaik dilanjutkan analisis kadar protein dan serat kasar. Hasil penelitian menunjukkan bahwa formulasi tepung sukun dan tapioka berpengaruh nyata terhadap sifat sensori, fisik dan kimia bakso ikan kurisi. Formulasi terbaik adalah perlakuan tepung sukun 3% dan tapioka 12% dengan skor ketampakan 7,62 (permukaan halus, tidak berongga, cerah), aroma 7,75 (khas ikan), rasa 8,00 (khas bakso ikan), tekstur 7,83 (padat, kompak, kenyal), rasa secara hedonik 7,63 (sangat suka), penerimaan keseluruhan 7,39 (suka), kadar air 68,02%, abu 2,22%, serat kasar 0,71%, dan protein 11,38% yang sesuai dengan SNI 7266:2014. Formulasi ini juga menghasilkan nilai hardness 295,50 N, nilai springiness 12,57 mm, dan nilai cohesiveness 1,22 mm. Makin tinggi konsentrasi tepung sukun makin menurunkan nilai sensori dan fisik.
Physicomechanical properties of bioplastics from kappa-carrageenan and cassava peel starch : Sifat fisikomekanik bioplastik dari campuran kappa-karagenan dan pati limbah kulit singkong Fadhallah, Esa Ghanim; Fahlevi, Frily Aurelia Salshabila; Ashari, Hersan Pratama; Anggriani, Yosnita; Dewi, Ni Made Puspa; Meranda, Dea; Mulianingsih, Elita; Haidawati, Haidawati; Febriati, Nurullia
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 2 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(2)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v28i2.61874

Abstract

Kappa-karagenan yang berasal dari rumput laut merah dikenal bersifat membentuk film yang sangat baik dan banyak digunakan sebagai bahan bioplastik. Formulasi kappa-karagenan dan pati limbah kulit singkong yang diperkuat dengan polivinil alkohol (PVA) berpotensi menghasilkan bioplastik dengan sifat fisikomekanik yang lebih optimal. Penelitian ini bertujuan untuk menentukan formula terbaik kappa-karagenan dan pati limbah kulit singkong sebagai bioplastik berdasarkan sifat fisikomekaniknya yang meliputi ketebalan, kuat tarik, elongasi, dan laju transmisi uap air dengan mengacu pada standar JIS Z 1707. Penelitian menggunakan rancangan acak kelompok lengkap (RAKL) dengan variasi rasio kappa-karagenan dan pati limbah kulit singkong. Hasil menunjukkan bahwa formula kappa-karagenan dan pati limbah kulit singkong secara signifikan memengaruhi seluruh sifat fisikomekanik bioplastik, kecuali densitas. Seluruh formula memenuhi standar JIS untuk kuat tarik dan elongasi. Formula yang menggunakan pati limbah kulit singkong dengan konsentrasi yang lebih tinggi secara signifikan memperbaiki sifat penghalang bioplastik dengan menurunkan laju transmisi uap air dan penyerapan air. Peningkatan konsentrasi pati meningkatkan elongasi film secara signifikan, tetapi mengurangi ketebalan, kuat tarik, dan modulus Young, serta menghasilkan biodegradasi yang lebih lambat. Formula terbaik diperoleh pada rasio 1% kappa-karagenan: 4% pati dengan ketebalan 0,35 mm, kuat tarik 1,14 MPa, elongasi 25,78%, dan laju transmisi uap air 18,47 g/m2/hari. Hasil ini menunjukkan bahwa formulasi kappa-karagenan dan pati limbah kulit singkong dapat menghasilkan bioplastik dengan sifat fisikomekanik yang memenuhi standar dan berpotensi mengurangi polusi plastik secara keberlanjutan di masa depan.
Pembuatan Banana Melting sebagai Alternatif Usaha Peningkatan Ekonomi Kelompok Wanita Tani di Pekon Gedung Surian, Gedung Surian, Lampung Barat Ghanim Fadhallah, Esa
Jurnal Sinergi Vol. 1 No. 1 (2020): Jurnal SINERGI
Publisher : LPPM Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jsi.v1i1.4

Abstract

Pisang merupakan komoditas unggulan kedua setelah kopi yang memiliki sumber daya yang melimpah di Pekon Gedung Surian, Kecamatan Gedung Surian, Kabupaten Lampung Barat. Namun dengan jumlah yang melimpah ini, warga memanfaatkan pisang hanya untuk konsumsi segar secara langsung tanpa ada proses pengolahan lebih lanjut. Tujuan dari kegiatan pengabdian ini adalah untuk meningkatkan pengetahuan dan keterampilan dalam mengolah pisang menjadi produk banana melting pada Kelompok Wanita Tani sehingga dapat dijadikan alternatif usaha sampingan. Metode yang digunakan adalah metode ceramah mengenai pengenalan produk banana melting yang dilengkapi dengan praktik langsung mengenai proses pengolahannya. Hasil kegiatan ini dapat meningkatkan pengetahuan atau pemahaman terkait produk banana melting sebesar 24,72 % secara keseluruhan. Setelah kegiatan ini diharapkan adanya inisiatif dari Kelompok Wanita Tani untuk memulai usaha pengolahan Banana Melting yang dapat meningkatkan perekonomian KWT di Pekon Gedung Surian, Kecamatan Gedung Surian, Kabupaten Lampung Barat.
Pelatihan Diversifikasi Produk Olahan Jeruk bagi Petani Jeruk di Kabupaten Way Kanan Zuidar, Ahmad Sapta; Subeki, Subeki; Hidayati, Sri; Fadhallah, Esa Ghanim; Setiawan, Teguh
Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Vol. 4 No. 2 (2025): Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Vol 4 No 2, September
Publisher : Agriculture Faculty, Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jpfp.v4i2.11515

Abstract

Kampung Mulya Sari, Kecamatan Negeri Agung, Kabupaten Way Kanan, merupakan sentra budidaya jeruk dengan kepemilikan 300–500 pohon per kepala keluarga (KK). Setiap panen, petani mengalami kerugian sekitar 50% akibat sifat buah yang mudah rusak dan keterbatasan keterampilan pengolahan. Kegiatan pengabdian ini bertujuan meningkatkan pengetahuan dan keterampilan warga dalam mengolah buah dan limbah kulit jeruk menjadi produk bernilai tambah seperti sirup, permen jelly, dan pengawet alami, sekaligus memperkenalkan aspek gizi dan kesehatan produk tersebut. Metode yang digunakan meliputi ceramah, diskusi interaktif, dan demonstrasi/praktik langsung, dengan evaluasi awal dan akhir menggunakan kuesioner. Sebanyak minimal 20 warga mengikuti pelatihan. Hasil evaluasi awal menunjukkan sebagian besar peserta memiliki pengetahuan terbatas terkait manfaat gizi, pemanfaatan kulit jeruk, dan teknik pengolahan. Setelah pelatihan, terjadi peningkatan rata-rata pengetahuan sebesar 56,25%. Aspek afektif menunjukkan 100% peserta menganggap pelatihan bermanfaat dan 95% berminat mempraktikkannya. Kegiatan ini efektif meningkatkan pengetahuan dan sikap positif, tetapi implementasi jangka panjang memerlukan pendampingan lanjutan, penyediaan sarana produksi, pelatihan kemasan dan pemasaran, agar potensi jeruk di Kampung Mulya Sari dapat dioptimalkan dan mengurangi kehilangan hasil panen hingga 50 ton per musim.
Radar absorbing Films Based on Chitosan–Polyvinyl Alcohol Incorporated with Hydroxyapatite from Yellowfin Tuna Bone Waste Fran Denis Sitohang; Muhammad Hibban Fadlurrohman Ayyasy; Esa Ghanim Fadhallah
Biology, Medicine, & Natural Product Chemistry Vol 14, No 2 (2025)
Publisher : Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/biomedich.2025.142.1413-1418

Abstract

Radar absorbing films (RAF) play a crucial role in stealth technology by reducing radar reflections and thereby lowering the detectability of objects. Conventional inorganic absorbers such as ferrite and carbon are effective but present limitations due to their high density, cost, and limited environmental compatibility. These challenges have driven interest in developing lightweight, sustainable, and polymer-based alternatives. Yellowfin tuna bone waste, containing approximately 60–70% minerals predominantly composed of hydroxyapatite, offers a promising source for enhancing electromagnetic absorption while simultaneously supporting waste valorization. This study aimed to evaluate the mechanical and electromagnetic properties of RAF from chitosan, polyvinyl alcohol (PVA), and hydroxyapatite derived from yellowfin tuna bone waste. The films were produced with varying chitosan concentrations (0%, 0.5%, 1%, 1.5%, 2%) and characterized for tensile strength, elongation, stiffness, and electromagnetic absorption across the 5–10 GHz frequency range. The tensile strength increased from 0.105 MPa in the control to 0.151 MPa at 2% chitosan, while elongation declined from 39% at 0.5% chitosan to 21% at 1.5% chitosan. The optimal absorption was observed at 1.5% chitosan, exhibiting a reflection loss of 14 dB at 8 GHz, which corresponds to approximately 96% absorption with only 4% reflection. Overall, the films demonstrated a favorable balance between mechanical integrity and electromagnetic wave absorption, highlighting their potential as lightweight, flexible, and environmentally sustainable radar absorbing materials.
Application of Alginate-Based Edible Coating with Beeswax Addition on Minimally Processed Pears (Pyrus bretschneideri Rehd.) Maftukh Zaina Luthfiyyah; Esa Ghanim Fadhallah; Novita Herdiana; Fibra Nurainy
Biology, Medicine, & Natural Product Chemistry Vol 14, No 2 (2025)
Publisher : Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/biomedich.2025.142.927-935

Abstract

Pears, especially after being cut, tended to experience a decline in quality and damage such as enzymatic browning, moisture loss, and texture changes. The application of alginate-based edible coating with the addition of beeswax was one of the innovations that could be applied to minimally processed pears to slow down the rate of deterioration. This study aimed to determine the effect of beeswax concentration in alginate-based edible coating solutions on the freshness of minimally processed pears and to identify the optimal beeswax concentration using the star method. The study was designed using a Completely Randomized Design (CRD) in a non-factorial arrangement with the addition of beeswax. The treatments consisted of six levels: BK as the control, B0 (alginate), B2 (alginate + 2% beeswax), B4 (alginate + 4% beeswax), B6 (alginate + 6% beeswax), and B8 (alginate + 8% beeswax), each with four replications. The results showed that the addition of beeswax to the alginate-based edible coating had a significant effect on moisture content, weight loss, firmness, total soluble solids, and color. The best treatment for maintaining pear freshness according to the star method was B4 (4% beeswax), which had a moisture content of 85.66%, weight loss of 1.79%, firmness of 874.63 gf, total soluble solids of 11.28 ËšBrix, and a lightness (L) value of 68.30 on day 12 of storage.
Application of Carbon Nanodots from Cocoa Husk Waste to Improve the Mechanical Properties of Cellulose-Carrageenan-Based Biodegradable Films Fitri Nuraini Fadila; Esa Ghanim Fadhallah; Ahmad Sapta Zuidar; Teguh Setiawan; Gustaf Triyoga; Jihan Allya Syahar; Hersan Pratama Ashari; Precillia Regitha; Fathan Khanifadin; Wulan Nur Aisyah; Dea Meranda; Zaskia Rahma Andini
Biology, Medicine, & Natural Product Chemistry Vol 14, No 2 (2025)
Publisher : Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/biomedich.2025.142.1185-1191

Abstract

Biodegradable films made from natural materials such as cellulose and carrageenan are easily degradable but exhibit poor mechanical properties. Incorporating carbon nanodots (CDs) from cocoa husk waste has the potential to improve their mechanical properties. This study aimed to characterize CDs synthesized from cocoa husk waste and evaluate their mechanical properties of cellulose-carrageenan-based biodegradable films. The research stages include the isolation of cocoa husk cellulose, CDs synthesis, CDs characterization, biodegradable film preparation, and characterization of the mechanical properties of biodegradable films. The experimental design used was a Completely Randomized Design (CRD) with the treatment factor of CDs addition at six levels (0%, 1%, 3%, 5%, 7%, 9%) with three replicates. The results showed that the average size of cocoa husk CDs was 997 nm, and the absorbance peak was detected at 298 nm, validating that the CDs had been successfully synthesized with blue light emission. Incorporating CDs significantly affected the mechanical properties of the biodegradable film. Biodegradable cellulose-carrageenan-based films with the addition of CDs from cocoa husks had a thickness of 0.35–0.64 mm, tensile strength of 2.94–4.20 MPa, elongation of 36.51–63.28%, and elasticity of 6.00–9.45 MPa. The tensile strength and elongation values meet the JIS Z 1707 standard. Higher concentrations of CDs significantly improved tensile strength and elasticity, while reducing the thickness and elongation.
Application of Edible Coating Water Soluble Based Chitosan Nanoparticles and Polyvinyl Alcohol in Strawberry (Fragaria Ananassa) Storage Likia Salsa Billa; Yunita Rachmawati; Titis Kusumaninghayu; Pandu Lintang Nugroho; Angela Merici Pusparani; Esa Ghanim Fadhallah; Diki Danar Tri Winanti; Madi Hartono
Biology, Medicine, & Natural Product Chemistry Vol 14, No 2 (2025)
Publisher : Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/biomedich.2025.142.1077-1083

Abstract

Strawberries (Fragaria ananassa) are highly sought after for their vibrant color and unique flavor. However, their high perishability and rapid quality degradation lead to significant post-harvest losses and a decrease in market value. This study aimed to evaluate the effect of an edible coating based on WSC nanoparticles and PVA on the quality characteristics of strawberries during storage. The research methodology included the synthesis of WSC nanoparticles, preparation of the coating solution, application to strawberries, and subsequent storage. A Completely Randomized Design (CRD) with a single-factor arrangement was utilized, comprising five PVA concentrations (0%, 2%, 3%, 4%, and 5%) with three replications. The results demonstrated that the application of the nanoparticle WSC-PVA-based edible coating effectively reduced weight loss and delayed physical deterioration. Increasing PVA concentrations led to a more effective preservation of total soluble solids (°Brix), a lower weight loss percentage, and a slower decline in vitamin C content. Higher PVA concentrations were found to reduce the rate of quality degradation and moisture loss. The coating formulation containing 4% PVA (P3) exhibited the best performance, maintaining a water content of 92.24%, total soluble solids of 2 °Brix, a pH of 4.3, a weight loss of 30%, and a vitamin C retention rate of 9.02%. The findings of this study offer a valuable solution for farmers to mitigate strawberry quality decline and provide new insights for future research on food preservation.
PELATIHAN INOVASI DAN KEWIRAUSAHAAN PRODUK PANGAN BERBASIS GEL SURIMI HASIL PERIKANAN BAGI KOMUNITAS CEREBRAL PALSY LAMPUNG Fadhallah, Esa Ghanim; Zuidar, Ahmad Sapta; Indraningtyas, Lathifa; Widaputri, Silaturahmi; Fardhansyah, Agum; Suseno, Silvy Amanda; Aisyah, Wulan Nur
Jurnal Pengabdian Kepada Masyarakat Sakai Sambayan Vol. 10 No. 1 (2026): Vol. 10 No. 1, Maret 2026
Publisher : Lembaga Penelitian dan Pengabdian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jss.v10i1.645

Abstract

Komunitas Cerebral Palsy Lampung merupakan kelompok ibu rumah tangga yang memiliki anak dengan kebutuhan khusus di Provinsi Lampung. Kondisi mereka yang harus mendampingi anak dalam aktivitas terapi dan perawatan menyebabkan keterbatasan untuk bekerja secara formal. Oleh karena itu, diperlukan program pemberdayaan yang fleksibel, aplikatif, dan dapat dijalankan dari rumah. Kegiatan ini bertujuan untuk meningkatkan keterampilan anggota komunitas dalam inovasi pengolahan produk hasil perikanan berbasis gel surimi serta membekali mereka dengan dasar kewirausahaan. Target khusus dari kegiatan ini adalah adanya peningkatan pengetahuan dan keterampilan dalam pengolahan hasil perikanan berbasis gel surimi, terciptanya aktivitas ekonomi rumah tangga yang fleksibel, dan dihasilkannya produk pangan inovatif seperti bakso ikan, nugget, dan sosis ikan berbasis gel surimi. Metode yang digunakan mencakup sosialisasi, pelatihan praktik pembuatan produk, pelatihan praktik pengemasan dengan teknik vakum, serta pengenalan strategi pemasaran digital melalui marketplace. Sasaran kegiatan adalah 20 orang anggota Komunitas Cerebral Palsy Lampung. Hasil evaluasi melalui pre-test dan post-test menunjukkan adanya peningkatan signifikan, dari tingkat pengetahuan awal 15–70% menjadi 100% pada seluruh parameter yang diuji, meliputi pengolahan surimi, kandungan gizi, kemasan vakum, hingga pemasaran digital. Peserta juga menyatakan ketertarikan penuh untuk mengembangkan usaha produk pangan olahan berbasis hasil perikanan. Kegiatan ini terbukti efektif dalam memberdayakan komunitas sekaligus memberikan peluang ekonomi baru bagi anggota Komunitas Cerebral Palsy Lampung.
A Review of Potency of Cassava Peel Waste and Seaweed Carrageenan as Environmentally Friendly Bioplastic Esa Ghanim Fadhallah; Nana Juwita; Indah Nurul Assa'diyah; Sholeha Tullaila; Shaffa Audya Nurin Putri; Rian Adi Prayoga; Bella Amanda Iswahyudi
International Journal of Hydrological and Environmental for Sustainability Vol. 1 No. 3 (2022): International Journal of Hydrological and Environmental for Sustainability
Publisher : CV FOUNDAE

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58524/ijhes.v1i3.150

Abstract

Plastic waste continues to increase every year along with the increasing number of industries and population. Accumulated plastic waste has a negative impact and harm the environmental. The initiative of 3R (reduce, reuse, and recycle) has been widely promoted, but it is not optimally implemented. The use of organic materials to substitute the synthetic materials in plastic become alternative to prevent this problem continues in the future. Bioplastics are naturally decomposed by the soil and made from renewable materials. This review aims to explore the potency of cassava peels (Manihot esculenta) and seaweed carrageenan (Eucheuma cottonii) as the bioplastic material. The method used is an effective literature review and in accordance with the topic being discussed. The discussion method is carried out based on research results that have been found by previous researchers, which are then integrated with other researchers to get strong results and conclusions. Cassava peel waste and seaweed carrageenan have the potency to be made into bioplastics because they contain polysaccharide that can form a thin layer films based on gelatinization. The development of cassava peel waste and seaweed carrageenan will becoming the promising materials as substitutions for synthetic plastic, and also could help prevent the negative impact of plastic waste. Furthermore, since the cassava and seaweed are naturally abundant, it will promoting the environmental sustainability.
Co-Authors , Agustiansyah Agustin Setia Ningsih Ahmad Sapta Zuidar Ahmad Sapta Zuidar Ahmad Sapta Zuidar Aisyah Tri Ramadhani Aisyah, Wulan Nur Akhiruddin Maddu Amarilia Harsanti Dameswary Amelia, Leona Aminuyati Andri Pratama Angela Merici Pusparani Anggriani, Yosnita Anungputri, Pramita Sari Ashari, Hersan Pratama Assa'diyah, Indah Nurul Ayelia Sheptia Ahmadila Bambang - Riyanto Bella Amanda Iswahyudi Billa, Likia Salsa Dameswary, Amarilia Harsanti Dea Meranda Deva Adrifani Prakasa Dewi, Ni Made Puspa Diki Danar Tri Winanti dwi anggun Dyah Koesoemawardani Dyah Koesoemawardani Erdi Suroso Fahlevi, Frily Aurelia Salshabila Fardhansyah, Agum Fathan Khanifadin Febriati, Nurullia Fibra Nurainy Fitri Nuraini Fadila Fran Denis Sitohang Gustaf Triyoga Haidawati Haidawati Haidawati Haidawati Haidawati, Haidawati Hanifah Hanifah Hanifah Septiana Putri Harun Al Rasyid Harun Al Rasyid Harun Al Raysid Herdiana, Novita Hersan Pratama Ashari Hidayat, Alif Fikri Nur Indah Nurul Assa'diyah Indraningtyas, Lathifa Iqbal Firdaus Iswahyudi, Bella Amanda Jihan Allya Syahar Juwita, Nana Khairun Nisa Berawi Kusumaninghayu, Titis Lathifa Indraningtyas Lathifa Indraningtyas Liansa, Berti Likia Salsa Billa Lilik Pujantoro Eko Nugroho Madi Hartono Maftukh Zaina Luthfiyyah Maria Erna Kustyawati Meranda, Dea Mubarik, Depri Muhammad Hibban Fadlurrohman Ayyasy Muhammad Nur Mulianingsih, Elita Nana Juwita Navisa, Putri Nida Rianda Nabila Ningsih, Agustin Setia Ningtias, Nadila Novita Herdiana Novita Herdiana Novita Herdiana Nugroho, Pandu Lintang Nurhidayati Nurhidayati Otik Nawansih Otik Nawansih Pandu Lintang Nugroho Pramita Sari Anungputri Pramita Sari Anungputri Prasetyo Hadi Utomo Precillia Regitha Puspita Yuliandari Putri, Eka Cahyani Rian Adi Prayoga Ribut Sugiharto RIBUT SUGIHARTO Rizka Hidayati Rokhani Hasbullah Saffanah, Arfika Julya Samsu Udayana Nurdin Samsul Rizal Samsul Rizal Sasmita, Cindy Satriya, Aji Shaffa Audya Nurin Putri Sholeha Tullaila Silaturahmi Widaputri Sri Hidayati Sri Hidayati Sri Hidayati Subeki Subeki Suharyono AS Suseno, Silvy Amanda Susilawati Susilawati Susilawati, Susilawati Sussi Astuti Syafika Itamar Talaumbanua, Mareli Tanto Pratondo Utomo Tanto Pratondo Utomo Tegar Suryawan Teguh Setiawan Teguh Setiawan Teguh Setiawan Teguh Setiawan Titis Kusumaninghayu Tullaila, Sholeha Ummi, Yana Hijriyatin Wasalamah, Diah Shihatin Widaputri, Silaturahmi Winanti, Diki Danar Tri Wisnu Satyajaya Wisnu Satyajaya Wulan Nur Aisyah Yudistiro, Muhammad Kahfi Kharisma Yuliandari, Puspita Yunita Rachmawati Yusup, Maulid Wahid Zaskia Rahma Andini Zulferiyenni, Zulferiyenni