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All Journal Reaktor Caraka Tani: Journal of Sustainable Agriculture Proceeding Simposium Nasional Kelautan dan Perikanan Jurnal Perikanan Universitas Gadjah Mada Indonesian Food Science and TechnologyJournal Jurnal Sinergitas PkM & CSR FaST : Jurnal Sains dan Teknologi Jurnal Teknologi Hasil Pertanian Food ScienTech Journal Jurnal PkM (Pengabdian kepada Masyarakat) Prosiding Konferensi Nasional PKM-CSR
Lucia Crysanthy Soedirga
Department Of Food Technology, Faculty Of Science And Technology, Universitas Pelita Harapan
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Immunology & microbiology Materials Science & Nanotechnology Nursing Public Health Social Sciences

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N-Acetylglucosamine Production by Repeated-Batch Fermentation Using Immobilized Semi-Purified Chitinase Enzyme on Agar Lucia Soedirga; Hardoko Hardoko; Natasha V Widianto
Reaktor Volume 21 No. 1 March 2021
Publisher : Dept. of Chemical Engineering, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (301.528 KB) | DOI: 10.14710/reaktor.21.1.11-14

Abstract

Chitinolytic mold, such as Mucor circinelloidesis can be utilized to produce chitinase enzyme for shrimp shell’s chitin hydrolysis into N-acetylglucosamine (NAG). For that purpose, entrapment of chitinase on agar as a carrier could be an alternative way to improve NAG production. This study aimed to investigate the stability of immobilized semi-purified chitinase on agar for multiple cycles fermentation to produce NAG. In this study, 0.6 mL of semi-purified chitinase enzyme was immobilized into 3% of agar matrices and tested for four fermentation cycles to obtain highest NAG concentration and good enzyme activity. The results indicate that the immobilized chitinase could be used for 6 hours fermentation or three fermentation cycles. The NAG concentration produced after three cycle were 1042.22 ± 16.20 ppm. Besides, the immobilized enzyme was considerably stable up to the third cycles with activity value of about 4.74 U/mL.Keywords: agar; immobilized;NAG; repeated fermentation
PELATIHAN PEMBUATAN BISKUIT DAN COOKIES BERBASIS PAKCOY DI KELOMPOK WANITA TANI DUMAY, TANGERANG SELATAN Yuniwaty Halim; Lucia Crysanthy Soedirga; Ratna Handayani; Tagor Marsillam Siregar
Jurnal PkM Pengabdian kepada Masyarakat Vol 4, No 2 (2021): Jurnal PkM : Pengabdian kepada Masyarakat
Publisher : Universitas Indraprasta PGRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30998/jurnalpkm.v4i2.6363

Abstract

Kelompok Wanita Tani (KWT) Dumay merupakan salah satu UMKM di Tangerang Selatan yang salah satu kegiatannya adalah membudidayakan tanaman hidroponik. Beberapa tanaman telah aktif dibudidayakan dengan pakcoy sebagai komoditas utamanya, tetapi kelompok ini belum mendapatkan pengetahuan mengenai cara mengolah pakcoy menjadi produk yang bernilai ekonomi tinggi. Pakcoy merupakan sayuran yang banyak dibudidayakan secara hidroponik karena permintaan pasar yang tinggi serta kandungan nutrisinya yang tinggi, walaupun umur simpannya cukup singkat dalam kondisi segar. Kegiatan ini bertujuan untuk memberikan pelatihan mengenai teknologi pengolahan yang dapat diaplikasikan oleh KWT Dumay, yaitu pemanfaatan pakcoy untuk diolah menjadi biskuit dan cookies. Metode yang digunakan adalah metode PALS (Participatory Active Learning System), yang terdiri dari presentasi dan praktik pelatihan. Hasil dari kegiatan ini menunjukkan bahwa para anggota KWT Dumay dapat membuat produk biskuit dan cookies berbasis pakcoy untuk meningkatkan umur simpan dan nilai ekonomi pakcoy.
PEMANFAATAN TEPUNG KOMPOSIT BERBASIS UBI UNGU DAN KEMBANG KOL DALAM PEMBUATAN FOOD BAR BEBAS GLUTEN Lucia Crysanthy Soedirga
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 5, No 1 (2021): MAY
Publisher : Universitas Pelita Harapan

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Abstract

The food bar is a product that widely consumed due to its convenience and nutritious. The food bar commonly made from the wheat flour; however, other ingredients such as cauliflower and purple sweet potato can use as an alternative to make a gluten-free food bar. In this research, purple sweet potato and cauliflower were processed into composite flour within ratio 100:0; 90:10; 80:20; 70:30; 60:40; and 50:50. The result has shown that 90:10 of purple sweet potato flour and cauliflower was selected as the preferred ratio to make gluten free food bar. This food bar has hardness value of 983.32±1.39. The scoring result aroma, mouthfeel, texture, and taste were 2.98±1.14 (slightly not odd aroma); 3.73±1.04 (slightly not dry); 3.65±1.19 (slightly not easy to be broken); 2.93±1.23 (slightly not odd taste). Meanwhile, the degree of acceptance from panelist was neutral to slightly like toward aroma, mouthfeel, texture, taste, and overall acceptance of food bar within the value 4.80±1.11; 4.65±1.19; 4.40±1.19; 4.78±1.21; and 4.70±1.14, respectively. Moreover, it has 16.89±0.55% of moisture, 2.92±0.11% of ash, 11.01±0.11% of protein, 18.12±0.50% of fat, 51.06±0.11% of carbohydrate (by difference), and 10.82±0.07% of dietary fibre.
AKTIVITAS ANTIBAKTERI EKSTRAK DAUN BELIMBING WULUH (Averrhoa bilimbi L.) TERHADAP BAKTERI PATOGEN PANGAN Lucia Crysanthy Soedirga
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 3, No 2 (2019): NOVEMBER
Publisher : Universitas Pelita Harapan

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Abstract

Antibacterial activity of Averrhoa bilimbi leaves extracts on pathogenic bacteria was observed in this study by using well diffusion method. The leaves were extracted using maceration method with three different solvents, i.e. ethanol (polar), ethyl acetate (semi polar), and hexane (non polar). Moreover, different concentrations (5,10,15,20, and 25%) of bilimbi leaves extract were also observed in this study in order to determine which solvent and concentration gave the highest antibacterial activity against B.cereus, S.aureus, Pseudomonas sp., and Enterobacter sp. Further objectives of this research were to determine the MIC and MBC for each bacteria from the selected extract. The result showed that ethanol extract gave the highest antibacterial activity with inhibition diameter ranging from 2.55 mm for Enterobacter sp. to 12.36 mm for B.cereus. Moreover, MIC and MBC for Gram negative higher than the MIC and MBC for Gram positive.
KARAKTERISIK FISIKOKIMIA TEPUNG KEMBANG KOL HASIL PENGERINGAN DENGAN PENGERING KABINET DAN OVEN [Physicochemical Characteristics of Cauliflower Flour Obtained From Cabinet Dryer and Oven] Lucia Crysanthy Soedirga; Intan C Matita; Terezya E. Wijaya
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 4, No 2 (2020): NOVEMBER
Publisher : Universitas Pelita Harapan

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Abstract

Cauliflower is considered as valuable vegetables due to its nutritive value such as dietary fiber. However, fresh cauliflower has short shelf-life. Therefore, conversion of cauliflower into flour through drying process can improve its utilization and nutrition value. This research aims to determine the best drying time of cabinet dryer at 50°C (16, 20, 24 hours) and oven at 70°C (16, 20, 24 hours) toward dietary fibre content, lightness value, and yield. The result shown that 24 hours of drying by using cabinet dryer and 24 hours of drying with oven could produce cauliflower flower with the preferred physicochemical characteristics. Both cabinet dryer and oven with the best drying time was analyzed to produce cauliflower flour with the highest dietary fiber content.  Based on the result, cabinet drying at 50°C for 24 hours produce cauliflower flour with the highest dietary fiber content 38.59±0.29%. Moreover, it has 12.43 ± 0.49% of moisture, 11.32 ± 0.34% of ash, 28.88 ± 0.41% of protein, 2.34 ± 0.32% of fat, and 45.04 ± 0.62% of carbohydrate (by difference).  AbstrakKembang kol segar memiliki umur simpan yang pendek sehingga pembuatan tepung kembang kol dapat meningkatkan pemanfaatan dan nilai nutrisinya. Penelitian ini bertujuan untuk menentukan waktu pengeringan terbaik dengan menggunakan pengering kabinet 50°C (16, 20, 24 jam) dan oven 70°C (16, 20, 24 jam) terhadap kadar serat, tingkat kecerahan, dan rendemen. Hasil penelitian menunjukkan bahwa waktu pengeringan selama 24 jam dengan pengering kabinet dan oven dapat menghasilkan tepung kembang kol dengan karakteristik fisikokimia yang diinginkan. Tepung kembang kol dengan waktu pengeringan terbaik dari masing-masing pengering kemudian dianalisis kembali untuk menentukan metode pengeringan terbaik dengan kadar serat tertinggi. Hasil menunjukkan bahwa pengering kabinet pada suhu 50°C selama 24 jam mampu menghasilkan tepung kembang kol dengan kadar serat  pangan tertinggi sebesar 38,59±0,29%. Selain itu, tepung kembang kol terbaik ini juga memiliki kadar air, kadar abu, kadar protein, kadar lemak, dan kadar karbohidrat (by difference) masing-masing sebesar 12,43 ± 0,49%, 11,32 ± 0,34%, 28,88 ± 0,41%, 2,34 ± 0,32%, dan 45,04 ± 0,62%. 
PEMANFAATAN TEPUNG CANGKANG TELUR DALAM PEMBUATAN FLAKES [THE UTILIZATION OF EGGSHELL FLOUR IN THE MAKING OF FLAKES] Lucia Crysanthy Soedirga; Melanie Cornelia
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 5, No 2 (2021): NOVEMBER
Publisher : Universitas Pelita Harapan

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Abstract

Eggshell is one of the major wastes in Indonesia due to the high consumption of chicken and duck eggs. Eggshells contain high level of calcium; thus, they have the potential to be utilize. Flakes are one of the cereal-based products that are widely used for breakfast. The result has shown that duck eggshell flour was the chosen flour with calcium of 4001.42 mg/100g, magnesium of 67.56 mg/100g, and phosphorus of 1250.55 mg/g compared to chicken eggshells. In this study, wheat flour was be substituted with duck eggshell flour at various ratios (1:0, 1:1, 1:2, and 2:1). The scoring results for color, aroma, taste, and texture were 4.79±0.06, 1.99±0.71, 2.06±0.92 and 5.03±0.59, respectively. Moreover, the degree of acceptance wasneutral to slightly like toward color, aroma, taste, texture, and overall acceptance of flakes. Based on organoleptic test, ratio 1:1 was selected as the best ratio for making flakes with a hardness value of 8933.85±357.74, oHue and lightness 89,09o dan 85,87. The best formulation of flakes had calcium of 253.93 mg/100 g, magnesium of 36.91 mg/100 g, and phosphorus of 138.35 mg/100 g, moisture of 3.61±0.05%, ash of 31.76±0.58% of, protein of 10.81±0.06%, fat of 1.70±0.09%, and carbohydrate (by difference) of 52,12%.BAHASA INDONESIA ABSTRAK:Cangkang telur merupakan salah satu limbah yang cukup besar di Indonesia karena tingginya konsumsi telur ayam dan telur bebek. Cangkang telur memiliki kandungan kalsium yang tinggi sehingga berpotensi untuk dimanfaatkan. Flakes adalah salah satu produk berbasis serealia yangbanyak dimanfaatkan untuk sarapan pagi. Hasil penelitian menunjukkan bahwa tepung cangkang telur bebek merupakan tepung terpilih dengan kadar kalsium (4001,42 mg/100g), magnesium (67,56 mg/100g), dan fosfor (1250,55 mg/g). Selain itu, pada penelitian ini, tepung terigu akan disubsitusi dengan tepung cangkang telur bebek pada berbagai rasio (1:0, 1:1, 1:2, dan 2:1).Hasil skoring warna (4,79±0,06), aroma (1,99±0,71), rasa (2,06±0,92), tekstur (5,03±0,59). Selain itu, tingkat kesukaan panelis terhadap flakes adalah netral hingga agak suka untuk atribut warna, aroma, rasa, tekstur, dan penerimaan keseluruhan. Berdasarkan uji organoleptik ini, rasio 1:1 antara tepung terigu dan tepung cangkang telur bebek merupakan rasio terpilih padapembuatan flakes. Flakes terbaik ini memiliki nilai kekerasan sebesar 8933,85±357,74, oHue dan lightness 89,09o dan 85,87. Flakes pada formulasi terpilih memiliki kadar kalsium (253.93 mg/100 g), magnesium (36.91 mg/100 g), dan fosfor (138.35 mg/100 g), kadar air (3,61±0,05%), kadar abu; (31,76±0,58%), kadar protein (10,81±0,06%), kadar lemak (1,70±0,09%) kadar karbohidrat (by difference) (52,12%).  
Pemanfaatan Tepung Daun Singkong sebagai Substitusi Tepung Terigu dalam Pembuatan Kukis [Utilization of Cassava Leaves Flour as Wheat Flour Substitute in the Making of Cookies] Lucia Crysanthy Soedirga
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 6, No 1 (2022): MAY
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jstfast.v6i1.5284

Abstract

Cookies are a product commonly made from wheat flour as the main ingredient and widely consumed by people. However, gluten in wheat flour can cause allergies, so the consumption of wheat-based products is limited. Furthermore, cookies also have low levels of protein and dietary fibre. Therefore, it is necessary to find another raw materials as an alternative in the making of cookies. In this research, wheat flour substituted with cassava leaves flour in various ratios (100:0; 90:10; 80:20; 70:30, and 60:40). The results showed that substituting wheat flour with cassava leaves flour at a ratio of 70:30 was the preferred ratio in making cookies. The resulting cookies have 10.24±0.11% of protein, 15.98±0.05 % of dietary fibre, 77.05 % of spread ratio, and 3512.47±126.68 g of hardness. In addition, the resulting cookies have slightly intense of cassava leaves aroma (4.88±1.17), slightly intense of cassava leaves taste (4.88 ±1.24), sandy (3.80±1.30) and hard (4.88±0.97) texture. The panellist slightly dislike the aroma (3.40±1.46) and taste (3.23±1.48). Meanwhile, the panellist slightly like the hardness of cookies (5.35±0.83). Further the panellist gave neutral acceptance on the sandy texture (4.75±1.54) and overall cookies (4.28±1.43). Bahasa Indonesia Abstract:Kukis merupakan salah satu jenis produk yang menggunakan tepung terigu sebagai bahan baku utama. Namun gluten pada tepung terigu dapat menyebabkan alergi sehingga konsumsi produk berbasis terigu menjadi terbatas. Selain itu kukis juga memiliki kadar protein dan serat pangan yang rendah, oleh sebab itu perlu dicari alternatif bahan baku utama dalam pembuatan kukis. Pada penelitian ini tepung terigu akan disubstitusi dengan tepung daun singkong pada berbagai rasio (100:0; 90:10; 80:20; 70:30, dan 60:40). Hasil menunjukkan bahwa substitusi tepung terigu dengan tepung daun singkong pada rasio 70:30 merupakan rasio terpilih dalam pembuatan kukis. Kukis yang dihasilkan memiliki memiliki 10,24±0,11 % protein, 15,98±0,05 % serat pangan, spread ratio 77,05 %, dan kekerasan 3512,47±126,68 g. Selain itu kukis pada rasio terpilih agak beraroma khas daun singkong (4,88±1,17), agak terasa daun singkong (4,88±1,24), memiliki tekstur berpasir (3,80±1,30) dan keras (4,88±0,97). Panelis agak tidak suka terhadap aroma (3,40±1,46) dan rasa 3,23±1,48). Namun, panelis agak menyukai tekstur kukis (5,35±0,83). Selain itu, panelis tingkat kesukaan netral diberikan panelis terhadap tekstur berpasir (4,75±1,54) dan penerimaan keseluruhan (4,28 ± 1,43).
ANALISIS KADAR AIR, KADAR SERAT, DAN RENDEMEN TEPUNG SINGKONG DENGAN MENGGUNAKAN BERBAGAI METODE PENGERINGAN [ANALYSIS OF WATER CONTENT, FIBRE CONTENT, AND YIELD OF CASSAVA FLOUR WITH SEVERAL TYPES OF DRYING METHOD] Lucia C. Soedirga; Melanie Cornelia; Vania Vania
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 2, No 2 (2018): NOVEMBER
Publisher : Universitas Pelita Harapan

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Abstract

Cassava is one of the carbohydrate sources, after rice and maize in Indonesia. However, the cassava has higher water content so that its quality will decrease during the storage period. One of the processing that can be done is throughout the flouring process of cassava. Wheat flour imports are increasing from year to year, so this cassava flour can be used as an indigenous food resource to replace the usage of wheat flour. Besides, the wheat flour itself also contains gluten therefore it cannot be consumed by people with gluten intolerance, moreover, processing cassava into flour can be an alternative for the usage of wheat flour. This study aims to determine the best drying method to produce cassava flour with the highest fibre content. The drying method used was cabinet dryer (60 ° for 4, 6, 8 hours), oven (60 ° for 8, 16, 24 hours), and microwave oven (170 watts for 16, 18, and 20 minutes). The results showed that drying process by using an oven at 60 °C for 24 hours was the best method to produce cassava flour which has the highest fibre content and rendered content, and lowest water content compared with another drying method. ABSTRAKSingkong merupakan komoditas bahan pangan sumber karbohidrat ketiga di Indonesia setelah beras dan jagung. Namun singkong memiliki kadar air yang tinggi sehingga kualitasnya akan mengalami penurunan selama masa penyimpanan. Salah satu proses pengolahan yang dapat dilakukan adalah mengolah singkong menjadi tepung. Tepung singkong ini dapat digunakan sebagai sumber daya pangan lokal untuk menggantikan tepung terigu yang terus mengalami peningkatan impor dari tahun ke tahun. Tepung terigu juga mengandung gluten sehingga tidak dapat dikonsumsi oleh orang dengan intoleransi gluten sehingga pengolahan singkong menjadi tepung dapat menjadi salah satu alternatif dari tepung terigu. Penelitian ini bertujuan untuk menentukan metode pengeringan terbaik dari singkong untuk menghasilkan tepung singkong dengan kadar serat yang tertinggi. Metode pengeringan yang digunakan adalah cabinet dryer (60° selama 4, 6, 8 jam), oven (60° selama 8 , 16, 24 jam) , dan microwave oven (170 watt selama 16, 18, dan 20 menit). Hasil penelitian menunjukkan bahwa pengeringan dengan menggunakan oven pada suhu 60° C selama 24 jam merupakan metode terbaik dalam menghasilkan tepung singkong yang memiliki kadar serat pangan dan rendemen tertinggi, serta kadar air terendah jika dibandingkan dengan metode pengeringan lainnya. Kata kunci : singkong, cabinet dryer, oven, microwave oven, kadar serat
Physicochemical Properties of Jelly Candy Made with Pectin from Red Dragon Fruit Peel in Combination with Carrageenan Lucia Crysanthy Soedirga; Marchellin Marchellin
Caraka Tani: Journal of Sustainable Agriculture Vol 37, No 1 (2022): April
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/carakatani.v37i1.53798

Abstract

Jelly candy is a product with a soft and chewy texture due to a gelling agent such as pectin and carrageenan. Red dragon fruit peel widely uses as natural pectin in various products, one of which is jelly candy. However, the resulting product has a less chewy texture. Thus, combining the natural pectin and carrageenan is expected to improve jelly candy’s physicochemical characteristics. Moreover, in jelly candy products, the combination of carrageenan with red dragon fruit peel pectin have not been applied. The methods in this research consisted of extraction of red dragon fruit peel and jelly candy making. This study uses completely randomized design with two factors: the concentration (3.5%, 4%, 4.5%) and ratio (2:1, 1:1 and 1:2) of red dragon fruit pectin and carrageenan. The jelly candy obtained were observed for its texture, color and moisture content. Hardness, cohesiveness, gumminess and chewiness were analyzed to determine the texture of jelly candy. The result showed a combination of red dragon fruit peel pectin and carrageenan within a ratio of 2:1 at 4.5%, selected as the best ratio and concentration in making jelly candy. The jelly candy had a hardness value of 421.59±7.94 g, cohesiveness 0.39±0.01, gumminess 122.22±2.77, chewiness 117.54±2.61, lightness 32.39±0.16 and moisture content 45.83±2.68%. This study provides new insight into gelling agents used to produce jelly candy and the effect on the physicochemical characteristics of jelly candy product.
Rekonstruksi Daging dan Tulang Ikan Asin Tongkol (Euthynnus affinis C.) dalam Produk Otak-Otak Ikan Asin Hadroko Hadroko; Lucia C. Soedirga; Vania Vania
Prosiding Simposium Nasional Kelautan dan Perikanan Vol. 5 (2018): PROSIDING SIMPOSIUM NASIONAL V KELAUTAN DAN PERIKANAN UNHAS
Publisher : Fakultas Ilmu Kelautan dan Perikanan (FIKP), Universitas Hasanuddin

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Abstract

Ikan asin tongkol (Euthynnus affinis C.) merupakan salah satu hasil pengolahan produk perikanan yang secara tradisional banyak dilakukan karena pengolahannya tergolong mudah untuk dilakukan. Namun, aplikasi ikan asin dalam suatu produk masih jarang dilakukan sehingga dibutuhkan diversifkasi produk dari ikan asin agar dapat meningkatkan variasi konsumsi masyrakat, yakni berupa otak-otak dengan penambahan kalsium dan fosfor dari tulang ikan asin. Otak-otak merupakan salah satu produk olahan hasil perikanan yang banyak diminati oleh masyarakat Indonesia dari berbagai kalangan. Penelitian ini bertujuan untuk mengetahui pengaruh jenis tepung (terigu, tapioka, dan campuran terigu dan tapioka 1:1) dan konsentrasi daging ikan asin (25, 50, 75, dan 100%) terhadap karakteristik otak-otak ikan asin. Adonan dengan jenis tepung dan konsentrasi daging ikan asin terbaik akan dicampurkan dengan tepung tulang ikan asin pada konsentasi 25, 50, 75, dan 100%. Otak-otak ikan asin dengan penambahan tepung tulang ikan asin terbaik akan dibandingkan dengan otak-otak komersil. Hasil dari penelitian ini menunjukkan bahwa campuran tepung terigu dan tapioka (1:1) dengan penambahan daging ikan asin sebanyak 75% dari total berat tepung dan penambahan tepung tulang ikan asin sebanyak 100% menghasilkan otak-otak ikan asin dengan karakteristik terbaik dibandingkan dengan otak-otak ikan komersil, yakni 41.44% kadar air, 3.19% kadar abu, 3.39% kadar lemak, 16% kadar protein, 13.69% kadar karbohidrat, 211.08 mg/100 g kalsium, 1758.20 ppm fosfor, dan 0.01% garam. Kata Kunci: ikan asin tongkol, otak-otak, tepung tulang ikan, kalsium, fosfor. 
Co-Authors Aileen Widyapranata Anugrahati, Nuri A. Chanan Din, Nabilah binti Christine Joannita Kurniawan Dr. Adolf J.N. Parhusip Hadroko Hadroko Halim, Yuniwaty Handayani, Ratna Hardoko Hardoko Hardoko Hardoko Ilianto, Alvin B. Intan C Matita Intan C Matita Intan Cidarbulan Matita Irene Andriani Jessica Sidharta Joannita Kurniawan, Christine Kam, Natania Kurniawan, Christine J Marchellin Marchellin Matita, Intan C Matita, Intan C. Maurelle Nolita Melanie Cornelia, Melanie Michelle, Valentina Natania Natania Natania, Natania Natasha V Widianto Natasha Vania Widianto Nolita, Maurelle Nuri Arum Anugrahati Richirose Richirose Richirose Richirose Sinaga, Wenny S.L. Suharso, Eveline Tagor M Siregar Tagor M. Siregar Tagor Marsillam Siregar Terezya E. Wijaya Titri S. Mastuti Valentina Michelle Vania Vania Vania Vania Weny Sinaga Wijaya, Terezya E. Wilbur Donald R. Pokatong Yuniwati Halim