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All Journal Jurnal Gizi dan Pangan Kertha Wicara : Journal Ilmu Hukum Buletin Udayana Mengabdi Itepa : Jurnal Ilmu dan Teknologi Pangan Proceedings of Annual International Conference Syiah Kuala University - Life Sciences & Engineering Chapter Jurnal Santiaji Pendidikan (JSP) JUIMA : Jurnal Ilmu Manajemen ADDIN PALASTREN BIOTIK: Jurnal Ilmiah Biologi Teknologi dan Kependidikan Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Jurnal Pendidikan Matematika RAFA Jurnal Bakti Saraswati JURNAL PENELITIAN LIBRARIA Jurnal Ilmiah Teknologi Pertanian Agrotechno Jurnal Bahasa Rupa Muqtasid: Jurnal Ekonomi dan Perbankan Syariah J Statistika: Jurnal Ilmiah Teori dan Aplikasi Statistika Jurnal Delima Harapan Journal of Information Technology and Computer Engineering Interdental Jurnal Kedokteran Gigi (IJKG) Syntax Idea Jurnal Agrium JURNAL ILMIAH SIMANTEK Jurnal Penelitian Iqtishadia: Jurnal Kajian Ekonomi dan Bisnis Islam JIKEM: Jurnal Ilmu Komputer, Ekonomi dan Manajemen Jurnal Gastronomi Indonesia Fikrah: Jurnal Ilmu Aqidah dan Studi Keagamaan Prosiding Seminar Nasional Sisfotek (Sistem Informasi dan Teknologi Informasi) Jurnal Psikologi Pendidikan dan Konseling PEKBIS
Ni Luh Ari Yusasrini
Program StudiAgroekoteknologi, FakultasPertanian, UniversitasMalikussaleh
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

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ktivitas Antioksidan Dan Sifat Sensoris Teh Herbal Celup Kulit Anggur (Vitis vinifera L.) Pada Suhu Dan Waktu Pengeringan Franscixkus Jamadin Saragih S.; I Ketut Suter; Ni Luh Ari Yusasrini
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 3 (2021): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2021.v10.i03.p10

Abstract

The research aimed to determine the effect of drying temperature and time on antioxidant activity and sensory properties of herbal tea bag of grape skin and to obtain the best of temperature and drying time that can produce grape skin herbal tea bag with highest antioxidant activity and the best sensory properties.This research used a completely randomized design with factorial pattern in two factors namely, drying temperature (50oC, 60oC, 70oC) and drying time (3.0 hours, 3.5 hours, 4.0 hours). There are 9 treatment combinatioms, each treatment combination was repeated 2 times so that it obtained 18 experimental units. Parameters observed were water content, total phenols, total falvonoids, antiokxidant activity, total anthocyanin, and sensory properties. The data obtained were analyzed by analysis of variance. If the treatment had a significant effect, it would be followed by the Duncan Multiple Range Test. The results showed that interaction beetwen drying temperature and time treatment had a significant (P<0.01) on antioxidant activity, total phenols, total falvonoids, total anthocyanin, extract content in water, water content, and color (scoring test), but no significant (P>0.05) on the color (hedonic test), aroma (hedonic test), taste (hedonic test), and overall acceptance. The results showed a drying temperature of 60oC with a drying time of 3.0 hour was the optimum drying temperature and time to produce herbal tea bag of grape skin with antioxydant activity of (IC50 1512.17 ppm), water content of 5.60%, total phenol content 9.21 mg GAE/g, total flavonoids content of 6.15 mg QE/g, total anthocyanin content 8.39 mg/g, extract content 41.85%, dark purple color with hedonic color, taste, aroma and overall acceptance is neither like nor dislike.
IDENTIFIKASI SAKARIN, SIKLAMAT, DAN NATRIUM BENZOAT SERTA KARAKTERISTIK SUSU KEDELAI YANG DIJUAL DI PASAR TRADISIONAL WILAYAH JIMBARAN, BALI SELAMA PENYIMPANAN Novelita Olivea Herman; NL. Ari Yusasrini; I Nengah Kencana Putra
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 9 No 4 (2020): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2020.v09.i04.p11

Abstract

This study aims to identify saccharin, cyclamate, and sodium benzoate in soy milk circulating in traditional markets in the Jimbaran region, determine the percentage of soy milk samples in traditional markets in the Jimbaran region that contain saccharin, cyclamate, and sodium benzoate, and determine the characteristic of milk soybeans in the traditional markets of the Jimbaran region, Bali during storage. This study uses a survey method with saturation sampling technique. Saccharin, cyclamate and sodium benzoate were analyzed qualitatively and quantitatively while the characteristic of soy milk were observed included pH, total plate count, and sensory assessment. Saccharin, cyclamate, sodium benzoate, pH, total plate count, and sensory assessment were analyzed using descriptive methods. The results showed that soy milk in traditional markets in the Jimbaran region did not contain saccharin, 80% used cyclamate, 100% used sodium benzoate, and characteristics of soy milk in traditional markets in Jimbaran, Bali during 8 hours storage has pH between 6.8 to 8.34, as much as 70% of soy milk has total plate count less than 106 CFU/ml, and it is still well consuming because the color has the like criteria, aroma and flavor has the neutral criteria and very not acidic.
PENGARUH METODE PENGOLAHAN TERHADAP KANDUNGAN TANIN DAN SIFAT FUNGSIONAL TEPUNG PROSO MILLET (Panicum miliaceum) Putu Eka Ditya Mahendra; Ni Luh Ari Yusasrini; I Desak Putu Kartika Pratiwi
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 8 No 4 (2019): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (246.767 KB) | DOI: 10.24843/itepa.2019.v08.i04.p02

Abstract

The aim of this research were to determine the effect of processing methods on tannin content, functional properties proso millet (Panicum miliaceum) flour and determine which method can produce the lowest tannin content and the best functional properties. The Completely Randomized Design (CRD) was used in this research with 4 type of processing method treatments, such as: direct method, germination method, fermentation method, and germination-fermentation method. The treatment was repeated four times to obtain 16 experimental units. Data from the research results were analyzed by variance and if the treatment had a significant effect, then followed by Duncan’s Multiple Range Test (DMRT). The results showed that the treatment of proso millet processing method had a highly significant effect (P <0.01) on yield, water content, ash content, tannin content, water absorption capacity, oil absorption capacity, swelling power, and solubility. The best treatment was produced by proso millet flour with germination-fermentation processing method was able to produce the lowest tannin content on 0.59% with a yield value 65.47%, water content 12.36%, ash content 1.45%, water absorption capacity 172.85%, oil absorption capacity of 107.73%, swelling power of 10.11 g / g, and water solubility index of 44.10%. Keywords: proso millet, processing method, tannin content, functional properties, flour.
PENGARUH PERBANDINGAN UBI JALAR UNGU (Ipomoea batatas var Ayamurasaki ) DAN TERIGU TERHADAP KARAKTERISTIK KUE PIA Maya Anita Putri; Agus Selamet Duniaji; Ni Luh Ari Yusasrini
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 4 No 1 (2015): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

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Abstract

This study aims to determine the effect of the comparison of purple sweet potato and wheat on characteristics of  pia cake and to determine the right ratio of purple sweet potato and wheat to produce pia cake with the best characteristics. The experimental design used was completely randomized design (CRD) by treatment with purple sweet potato in a row as follows: 15%, 20%, 25%, 30%. Each treatment was repeated four times to obtain 16 experimental units. The variables measured in this study include water content, ash content, protein content, fat content, carbohydrate content and sensory evaluation which includes the texture is done with test scores, as well as color, flavor, aroma and overall acceptance. From the analysis of the above variables, the best treatment is taken and analyzed the levels of anthocyanins with a pH differential method. The results showed that the treatment comparison purple sweet potato and wheat effect on water content, protein content, fat content, and carbohydrate content and the sensory properties of pia cake (color, flavor, texture, and overall acceptance). ). However, did not found any significant effect on ash content, aroma and flavor. The best characteristic of pia cake was obtained on treatment of purple sweet potato and wheat ratio of 25% : 75% with 23.12% moisture content, ash content of 0.77%, 8.09% protein content, fat content 8.78%, 58.80% carbohydrate levels and levels of 0.51% anthocyanins. Sensory properties of the pia cake were color of 5.8 (like), aroma of 5.2 (rather  like), taste of 5.6 (like), texture of 6.05 (like) and overall acceptance of 6,55 (really like).
PENGARUH ASSET MATURITY DAN RISIKO BISNIS TERHADAP STRUKTUR MODAL DAN DEBT MATURITY PADA PERUSAHAAN MANUFAKTUR DI INDONESIA Dominicus Djoko BS.; G. Oka Warmana; I Wayan Widnyana
Jurnal Bakti Saraswati (JBS): Media Publikasi Penelitian dan Penerapan Ipteks Vol. 6 No. 1 (2017): Jurnal Bakti Saraswati (JBS) : Media Publikasi Penelitian dan Penerapan Ipteks
Publisher : Lembaga Penelitian dan Pemberdayaan (Institute for Research and Community Empowerment) Universitas Mahasaraswati Denpasar Bali

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Abstract

A survey of financial management practices by Graham and Harvey (2001) found that financial flexibility is the most important determinant of capital structure, and asset maturity alignment is the most important factor in debt maturity decisions. Business risk is also a factor considered in funding either by the firm itself, creditor and investor. The purpose of this research is 1) to analyzethe effect of maturity of asset to capital structure 2) to analyzethe effect of business risk to capital structure 3) to analyzethe effect of maturity of asset to debt maturity4) to analyzethe influence of business to debt maturity. Data analysis technique used in this research is multiple linear regression. The test results show the existence of significant asset maturity to the capital structure and the maturity of the debt, while the effect of risk is not significant either on the capital structure orthe debt maturity.
PERAN NU DAN MUHAMMADIYAH DALAM PROSES PEMBUATAN KEBIJAKAN PUBLIK DI KUDUS Ulya Ulya
Jurnal Penelitian Vol 8, No 2 (2014): JURNAL PENELITIAN
Publisher : LP2M IAIN kUDUS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21043/jupe.v8i2.843

Abstract

ROLE OF NU AND MUHAMMADIYAH IN THE PROCESS OF MAKING PUBLIC POLICY IN KUDUS. This study aims to determine the role of  mass organizations in the process of  making public policy in the local level. It was especially the role played by the two largest Islamic organizations in Kudus called  NU  and  Muhammadiyah.  Examining  regulations,  such as UU No. 25/2004 on national development planning system, community involvement has a strong legal basis. The method used in this research was qualitative research using case studies to explore the issues. Data collection techniques used in-depth interviews of the main actors of  the organization, organizational documents and newspaper clippings. The main results of this research as follows; First, NU and Muhammadiyah considers that public policies are matters of  society life at large, but the presence of NU and Muhammadiyah more often considered as formality so that they are less successful in influencing the issues raised. Second, NU and Muhammadiyah fight more for the issues raised by persuasiveness because the government is open enough to have dialogue, but the space that can be utilized is still very limited. Third, although NU and Muhammadiyah have big network and members in the village, they are still less in developing and exploring the resources to get involved in public policy-making process.Keywords: Mass organizations, NU, Muhammadiyah, Participation, Public Policy.Penelitian ini bertujuan untuk mengetahui peran organisasi massa dalam proses pembuatan kebijakan publik di tingkat lokal, terutama peran yang dilakukan dua ormas Islam terbesar di Kudus yakni NU dan Muhammadiyah. Dilihat dari aspek regulasi, misalnya UU 25/2004 tentang sistem perencanaan pembangunan nasional, keterlibatan   masyarakat   memiliki   dasar   hukum   yang   kuat. Metode yang dipakai dalam riset ini adalah riset kualitatif  dengan menggunakan  studi  kasus  untuk  mendalami  isu  yang  diambil. Teknik pengumpulan data menggunakan wawancara mendalam (in depth interview) terhadap aktor utama organisasi, dokumen organisasi maupun kliping koran. Hasil utama riset ini sebagai berikut; pertama, NU dan Muhammadiyah memandang bahwa kebijakan publik adalah urusan yang menyangkut hidup masyarakat secara luas, namun karena kehadiran NU dan Muhammdiyah lebih sering dianggap formalitas sehingga kurang berhasil memengaruhi isu yang diangkat. Kedua, NU dan Muhammadiyah lebih banyak memperjuangkan isu yang diangkat melalui pendekatan persuasif  karena memang pemerintah cukup terbuka untuk diajak dialog, tetapi ruang yang bisa dimanfaatkan masih sangat terbatas. Ketiga, walaupun kaya jaringan dan anggota yang mengakar di desa, NU dan Muhammadiyah masih kurang mendayagunakan sumber daya yang ada untuk mau terlibat secara maksimal dalam proses pembuatan kebijakan publik.Kata kunci: Organisasi massa, NU, Muhammadiyah, partisipasi, kebijakan publik
MENUJU PERPUSTAKAAN PERGURUAN TINGGI YANG BERMUTU Ulya Ulya
LIBRARIA Vol 4, No 2 (2016): LIBRARIA
Publisher : UPT. Perpustakaan Institut Agama Islam Negeri (IAIN) Kudus

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21043/libraria.v4i2.1772

Abstract

Indonesia’s future lies on the hands of young generation. The brilliant and dynamic young generation will surely shine Indonesian’s new face thorough out the world community. Higher education has a very strategic role in delivering and creating this ideal condition, particularly through the library. Information given by the collections invited the young generation to surf across the ocean of knowledge in accordance with contemporary scientific developments. Through a qualified libraries which greatly facilitate the role of universities in contributing to the intellectual life of the young generation, to advance science and technology, and apply the values of humanities in order to empower the Indonesian people on an ongoing basis. Qualified library is that which meets the quality standards set by the National Library of the Republic of Indonesia in terms of collection, building, service, library personnel, and management. This article discusses issues around qualified and standardized library mentioned above.
Pengaruh Konsentrasi Konyaku terhadap Sifat Fisik, Kimia dan Sensori Jelly Drink Air Kelapa Muda Putu Wirya Darsana; Ni Luh Ari Yusasrini; I Ketut Suter
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 4 No 1 (2019)
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2019.v04.i01.p02

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi konyaku terhadap karakteristik jelly drink air kelapa muda dan untuk mengetahui konsentrasi konyaku yang tepat yang mampu menghasilkan jelly drink air kelapa muda dengan karakteristik terbaik. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap dengan perlakuan yaitu perbedaan konsentrasi konyaku yang terdiri dari 5 taraf 0,05%; 0,075%; 0,10%; 0,125%; 0,15%. Perlakuan diulang sebanyak 3 kali sehingga didapat 15 unit percobaan. Data yang diperoleh dianalisis dengan sidik ragam dan apabila perlakuan berpengaruh nyata terhadap variabel yang diamati maka dilanjutkan dengan uji Duncan. Hasil penelitian menunjukan bahwa penambahan konyaku berpengaruh sangat nyata terhadap tekstur, kandungan serat kasar, serta berpengaruh nyata terhadap penerimaan keseluruhan dan tidak berpengaruh nyata terhadap kalium, warna, aroma dan rasa jelly drink. Konsentrasi konyaku 0,15% mampu menghasilkan jelly drink terbaik dengan karakteristik : tekstur 54,97 N, kadar kalium 0,95 ml/L, serat kasar 1,40% dengan parameter warna disukai, aroma disukai, tekstur disukai dan kenyal, rasa disukai, dan penerimaan keseluruhan disukai. This study aims to determine the effect of konyaku concentration on the physical, chemical and sensory properties of jelly drink by young coconut water to produce jelly drinks with the best characteristics. The experimental design used was Completely Randomized Design with difference treatment of konyaku concentration added to young coconut water consist of 5 levels: 0,05%; 0,075%; 0,10%; 0,125%; 0,15%. Treatment was repeated 3 times to obtain 15 units of trials. The data obtained from the results of the study were analyzed by variance and if the treatment had significant effect on the observed variables then continued with Duncan test. The results showed that the concentration of konyaku 0,15% was able to produce the best jelly drink with the characteristics: texture 54,97 N, potassium level 0,95 ml/L, crude fiber content 1,40% with color parameter preferred, aroma preferred, texture preferred and very chewy, feelings preferred, and overall acceptance is favored.
Pengaruh Konsentrasi Larutan Asam Asetat Dan Lama Perendaman Terhadap Karakteristik Gelatin Kulit Ikan Mahi-Mahi (Coryphaena hippurus) Puti Fauziyyah; Ni Luh Ari Yusasrini; Luh Putu Trisna Darmayanti
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 2 No 2 (2017)
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The aim of this research was to know the effect of acetic acid concentration and soaking time on characteristics of mahi-mahi (Coryphaena hippurus) fish skin gelatin and to know the right acetic acid concentration and soaking time to produce the best characteristics of gelatin. The design used in this research was completely randomized factorial design with the factors was concentration of acetic acid in three levels i.e 0,5%, 1%, 1,5% and soaking time in three levels i.e 12, 18 and 24 hours. Data were analyzed by analysis of variance, followed by Duncan Multiple Range Test (DMRT). The result of this research showed that the interaction between acetic acid concentration and soaking time had a very significant effect on yield, pH, gel strength, viscosity, lightness, moisture content, protein content and significant effect on ash content. The best characteristic of mahi-mahi fish skin gelatin at concentration of acetic acid 0,5% for 12 hours with yield of 26,38%, pH value 5,13, gel strength 107,12 bloom, viscosity 16,40 cP, lightness 29,77, water content 8,47%, ash content of 1,11%, and protein content of 90,4%.
Kadar Glukosa Darah dan Gambaran Histopatologi Ginjal Tikus Diabetik yang Diberi Diet Tempe Kacang Gude (Cajanus cajan (L) Millsp) Ni Luh Ari Yusasrini; Agus Selamet Duniaji
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 4 No 2 (2019)
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2019.v04.i02.p05

Abstract

The specific purpose of this study was to determine changes in blood glucose levels and histological features of diabetic rats that were given a diet of pigeon pea (Cajanus cajan (L) Millsp) tempeh. The stages of the research included making the pigeon pea tempe, making standard and treatment feed and followed by bioassay testing using alloxan-induced diabetic rats. The analysis included proximate analysis, fiber and antioxidant capacity in raw materials, analysis of blood sugar, weight weighing and observation of kidney histopatological. The results of this study are expected to be beneficial for the development of pigeon pea as functional food, especially for the dietary therapy of patients with diabetes mellitus. The results showed that the feeding of pigeon pea tempeh showed hypoglycemic effect which was marked by a decrease in rat blood glucose levels from 323.68 mg / dL to 200.37 mg / dL. Observations on renal histology showed that the PS (-) and PTKG groups showed almost the same glomerular condition and fewer cells experienced necrosis compared to the PS (+) group.
Co-Authors . Wardiah A.A.G.N Anom Jambe A.A.G.N.A. Jambe AAGN Anom Jambe AAGNA. Jambe Agnes Citra Yolanda Simamora Agus Selamet Duniaji Ahmad Fauzi Aini Amalia Alfida Alfida Ali Sarong Anak Agung Gede Ngurah Anom Jambe Anak Agung Istri Sri Wiadnyani Anak Agung Istri Sri Wiadnyani Ariani Nisfin Kholifah Ariani Nisfin Kholifah Arif Usman Ariza Farizca Astria Kezia br Sinuhaji Audrey Sophia Rachma Putri Bellariesty Kartika Dewi Brury Apriadi Husaini Clara Sania Krisanta Clara Vita Marlina Kristina Daffaul Haqqi Dikky Chandra Dinda Riska Andini Dwi Ilma Daroyani Era Madona Ermi Tety Eva Wardah FANDY NOVRIAN Fika Amaliyah Franscixkus Jamadin Saragih S. Fredinan Yulianda G. Oka Warmana, G. Oka Gusti Ayu Kadek Diah Puspawati Hamidatul Nesya Hasbi Rohiqi Hersyah, Mohammad Hafiz Heru Heru Hesti Pratiwi I Dewa Gde Mayun Permana I Gede Cahyadi Putra I Gusti Ayu Ekawati I Gusti Ayu Kadek Diah Puspawati I Gusti Ketut Ariawan I Gusti Ngurah Arry Putra I Ketut Suter I Made Sugitha I Nengah Kencana Putra I Nyoman Agus Suarya Putra I Wayan Aditya I Wayan Rai Widarta I Wayan Widnyana I.K. Suter Ida Ayu Putu Jasmine Chandra Dewi Ikrima Rahmasari Ita . Joe Pratama Kadek Cintyadewi Permana Kanza Alfira Karina Dinda Putri KOMANG AYU NOCIANITRI Komang Ayu Sri Dewi Kusumaning Ayu, Made Ardha Levana Levana Luh Putu Trisna Darmayanti M. D. Asiah M. Marthoenis M. Saripuddin Made Aditya Dharma Maya Anita Putri Maya Anita Putri Melania Veronika Samosir Melati Gemasih Muhammad irmansyah Muhammad Wahdeni Pramana Mulyadi Mulyadi Munifah Abdat Nada Ulfa Naomi Felicia Nazimah Nazimah Nera Prabawati Ni Kadek Ayu Puspitayanti Ni Luh Putu Desy Melinia Sari Ni Made Dewi Wahyuni, Ni Made Dewi Ni Made Yusa Ni Wayan Trisna Dewi Ni Wayan Wisaniyasa Nor Norisanti Novelita Olivea Herman Nurdin Amin P Purwanto Pande Made Agus S. Diputra Paramitha, Dewa Ayu Ika Purba, Melini Pazyanita Puti Fauziyyah Putri Anggun Lestari Putu Ari Sandhi Wipradnyadewi Putu Ayu Gaudiya Waisnawi Putu Ayu Nadyasari Putri Hidayat Putu Eka Ditya Mahendra Putu Liana Dewi Putu Priyanka Saraswati Putu Sri Astuti Putu Timur Ina Putu Wirya Darsana Qurotul Ilma Yaske E. RAHMI AGINTA ULFAH Rahmi Izzati Ramadania Ramadania Respi Saputri Reza Ardiansyah Saputra Ridho Khairul Imam Rizky Ahadi Roni, Faishol Rosnina nina A.G Said Usman Samsinar Samsinar Sanjiwani, Ni Made Suksma Santoso Santoso Saputra, Irwan Sayi Hatiningsih Secretly Galih Aditya Siti Amaroh Siti Amaroh Siti Mudrikatuz Zahro Siti Nur Hikmah Surya Prangga T. Darmayanti Teddy Anderson Tirza Lewi Gunadi Tito Azhari Saputro Tri Ayu Malissa Utafiyani . Vanesha Kinayomi Wardani, Tatiana Siska Wibawa, Agung Ari Candra Winda Kustiawan Yohanna Mei Sarah Purba