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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia MATRIK: JURNAL MANAJEMEN, STRATEGI BISNIS, DAN KEWIRAUSAHAAN Agrointek JAM : Jurnal Aplikasi Manajemen agriTECH Jurnal Sains dan Teknologi Pangan Jurnal SEPA (Social Economic and Agribusiness Journal) Martabe : Jurnal Pengabdian Kepada Masyarakat AGRITEKNO, Jurnal Teknologi Pertanian NUSANTARA : Jurnal Ilmu Pengetahuan Sosial AGROMIX JURNAL BUDIDAYA PERTANIAN Jurnal Teknologi Hasil Pertanian Buletin Palma Tropical Small Island Agriculture Management Jurnal Agrosilvopasture-Tech

Febby J. Polnaya

Jurusan Teknologi Hasil Pertanian Fakultas Pertanian Universitas Pattimura, Jl. Ir. M. Putuhena Kampus Poka Ambon 97233

Author-ID : 343136

Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Social Sciences

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Pengaruh penambahan sari Citrus microcarpa terhadap sifat fisiko kimia dan organoleptik jelly drink tomat apel (Lycopersicum pyriforme) Difatri Azabi; La Ega; Febby J. Polnaya

Publisher : Fakultas Pertanian Universitas Yudharta Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/agx.v14i1.3183

????????????????????????????????????????????????: ???????????? ???????????? ???????? ???????????? ???????????????????? ???????????? ???????? ???????????????????????????????????? ???????????????????????????????????????????????????????????? ???????????? ???????????????????????????????????? ???????????????????? ???????????????????????? ???????????????????? ???????????????????????? ???????????????? ???????????? ???????????????????????????????? ???????? ???????????????????????? ???????????????????????????????????????? ???????????????????? ????????????????????. ????????????????????????: ???? ???????????????????????? ???????????????????????? ???????????????????????????????????????? ???????????????????????????????????????? ???????????????????????????????????????????????? ???????????????????????? ???????????????? ???????????????? ???????????????????????? ???????? ????. ???????????????????????????????????????? ???????????????????? (0.20, 0.30, 0.40, ???????????? 0.50%). ???????????? ???????????????????????????????????????? ???????????????????????????????? ???????????????? ???????????????????????????????? ???????????????????? (????????????????????????????????????), ???????????????????????????????? ???????????????????? (???????????????????????????????? ????????????????????????????, ????????, ???????????????????????????? ????, ???????????????????????????? ????????????????????????), ???????????? ???????????????????????????? ???????????????????????????????????????? (????????????????????, ????????????????????, ????????????????????????????, ???????????????????????????? ????????????????????, ???????????? ????????????????????????????) ???????????????? ????????????????????????????????. ???????????????????????????????? ???????????? ???????????????????????????????? ???????????????????????????????????????? ???????????????? ???????????????????????????????? ???????????????????? ???????????????????????????????????? ???????????????????????????????? ???????????????????? ???????????????????????????????????????????????? ???????????????? ???????????????? ???????????????????????????????? ???????????????????? ???????????????????????????? ????????????????????????. ????????????????????????: ???????????????????? ???????????????????????? ???????????????????? ???????????????????? ???????????????? ???????????? ???????????????????????????????? ???????? 30% ???????????????????????????? ???????????????????? ???????????? ???????????????????? ???????? ???????? ???????????? ???????????????? ????????????????????????????????????, ???????????????? ???????????????????????????????????? 73.63%, ???????????????????? ???????????????????????????? 82.87%, ???????? 4.60%, ???????????????????????????? ???? 4.34 ????????/????, ???????????? ???????????????????? ???????????????? 16.35%. ???????????? ???????????????????????????? ???????? ???????????? ???????????????????????????? ???????????????????????????????? ???????????????????????? ???????????????? ???????????? ???????????????????? ???????????????????????? ???????????????????? ???????????????????? ???????????? ???? ???????????????????? ???????? 4.14 (????????????????????), ???? ???????????????????????????? ???????? 4.24 (????????????????????), ???????????? ???????????????????????????? ???????????????????? ???????? 4.06 (????????????????????), ???????????? ???????? ???????????????????????????? ???????????????????????????????????????? ???????? 4.36 (????????????????????) ???????? ???????????? ????????????????????????????????????. ????????????????????????????????????????: ???????????? ???????????????????????????????????????????????????? ???????? ???????????????????? ???????????????????? ???????????? ???? ???????????????????????????????????????????? ???????????????????????? (???? < 0.05) ???????? ???????????? ???????????????????????????????????????? ???????? ???????????? ???????????????????????????????????????????????? ???????????????????????????????????????? ???????? ???????????????????? ????????????????????. ???????????????????? ???????????????????????? ???????????????????? ???????? ???????????? ???????????????????????????????? ???????????? ???? ???????????????????? ???????????????????? ???????????????? ???????????? ???? ???????????????????? (????????????????????????), ???????????????????????????? (????????????????????), ???????????? ???????? ???????????????? ???????? ????????????????.

Physicochemical characteristics of modified tapioca using microwave heating Rosmiati Sangadji; Febby J. Polnaya; Gilian Tetelepta

Publisher : Fakultas Pertanian Universitas Yudharta Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/agx.v15i1.3800

Introduction: This study aimed to assess the physicochemical characteristics of tapioca modified by microwave heat treatment. Methods: The assessment was carried out using a one-factor Completely Randomized Design, namely microwave heat treatment with four levels of commercial tapioca. These included microwave tapioca (TMW), microwave washing tapioca (TPMW), and microwave soaking tapioca (TPRMW) with three replications. The variables observed were chemical tests including moisture and ash content, with physical characteristics such as solubility, swelling power, water, and oil holding capacity (OHC). The data obtained were assessed using MINITAB 21 analysis of variance, followed by Tukey’s test when there was a significant difference. Results: The best treatment was found to be a modification of starch using microwave heat in TPRMW, producing 8.01% moisture content, 0.13% ash content, 32.80% swelling power, 24.76% solubility, 218.50% water holding capacity (WHC), and 176.93% OHC. Conclusion: Modification treatment using microwave heat caused chemical and physical changes in tapioca to experience a decrease in moisture content, ash content, swelling power, solubility, and OHC compared to natural tapioca. However, this treatment increased WHC, which was specifically observed for TPRMW.

The effect of modified heat moisture treatment with microwave on physicochemical characteristics of sago starch Santoso, Sugeng; Polnaya, Febby J.; Picauly, Priscillia

Publisher : Fakultas Pertanian Universitas Yudharta Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/agx.v15i2.4240

Introduction: This study aimed to characterize the physicochemical properties of forage sago starch using a microwave with different moisture content, namely 20%, 25%, and 30%. Method: A randomized non-factorial design was used with four treatment levels, namely native starch, HMTMW20, HMTMW25, and HMTMW30. Furthermore, the analyzed parameters were moisture and ash content, water and oil absorption, swelling power, and solubility. Result: The results showed that moisture content of forages (9.35-12.20%) was lower than native starch (13.08%), ash content of sago starch forages (0.15-0.23%) was lower than native sago starch (0.30%), water absorption of HMTMW sago starch (216.19-317.47%) was higher than native sago starch (222.07%). Furthermore, the absorption of HMTMW sago starch oil (189.73-208.40%) was higher than native starch (176.53%), swelling power value of HMTMW sago starch (23.33-31.90%) was relatively lower than native sago starch (33.07%), solubility of HMTMW sago starch (12, 38-18.47%) was relatively lower than native sago starch (21.00%). Conclusion: HMTMW with different initial moisture content (20, 25, and 30%) using 40% power for 15 minutes caused changes in the physicochemical properties of sago starch. In addition, higher concentrations of the initial treatment caused an increase in moisture content and water and oil absorption, while ash content, swelling power, and solubility decreased.

Pengaruh penambahan sari Citrus microcarpa terhadap sifat fisiko kimia dan organoleptik jelly drink tomat apel (Lycopersicum pyriforme): The Effect of addition of Citrus microcarpa lemon juice against physicochemical and organoleptic properties of jelly drink tomato apple (Lycopersicum pyriforme) Azabi, Difatri; Ega, La; Polnaya, Febby J.
AGROMIX Vol 14 No 1 (2023)
Publisher : Fakultas Pertanian Universitas Yudharta Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/agx.v14i1.3183

ð˜ð˜¯ð˜µð˜³ð˜°ð˜¥ð˜¶ð˜¤ð˜µð˜ªð˜°ð˜¯: ð˜›ð˜©ð˜¦ ð˜¢ð˜ªð˜® ð˜°ð˜§ ð˜µð˜©ð˜¦ ð˜´ð˜µð˜¶ð˜¥ð˜º ð˜¸ð˜¢ð˜´ ð˜µð˜° ð˜¥ð˜¦ð˜µð˜¦ð˜³ð˜®ð˜ªð˜¯ð˜¦ ð˜±ð˜©ð˜ºð˜´ð˜ªð˜¤ð˜°ð˜¤ð˜©ð˜¦ð˜®ð˜ªð˜¤ð˜¢ð˜ ð˜¢ð˜¯ð˜¥ ð˜´ð˜¦ð˜¯ð˜´ð˜°ð˜³ð˜ªð˜¢ð˜ ð˜¢ð˜±ð˜±ð˜ð˜¦ ð˜µð˜°ð˜®ð˜¢ð˜µð˜° ð˜«ð˜¦ð˜ð˜ð˜º ð˜¥ð˜³ð˜ªð˜¯ð˜¬ð˜´ ð˜¸ð˜ªð˜µð˜© ð˜µð˜©ð˜¦ ð˜¢ð˜¥ð˜¥ð˜ªð˜µð˜ªð˜°ð˜¯ ð˜°ð˜§ ð˜Šð˜ªð˜µð˜³ð˜¶ð˜´ ð˜®ð˜ªð˜¤ð˜³ð˜°ð˜¤ð˜¢ð˜³ð˜±ð˜¢ ð˜ð˜¦ð˜®ð˜°ð˜¯ ð˜«ð˜¶ð˜ªð˜¤ð˜¦. ð˜”ð˜¦ð˜µð˜©ð˜°ð˜¥: ð˜ˆ ð˜´ð˜ªð˜¯ð˜¨ð˜ð˜¦ ð˜§ð˜¢ð˜¤ð˜µð˜°ð˜³ ð˜¤ð˜°ð˜®ð˜±ð˜ð˜¦ð˜µð˜¦ð˜ð˜º ð˜³ð˜¢ð˜¯ð˜¥ð˜°ð˜®ð˜ªð˜»ð˜¦ð˜¥ ð˜¦ð˜¹ð˜±ð˜¦ð˜³ð˜ªð˜®ð˜¦ð˜¯ð˜µð˜¢ð˜ ð˜¥ð˜¦ð˜´ð˜ªð˜¨ð˜¯ ð˜¸ð˜ªð˜µð˜© ð˜§ð˜°ð˜¶ð˜³ ð˜ð˜¦ð˜·ð˜¦ð˜ð˜´ ð˜°ð˜§ ð˜Š. ð˜®ð˜ªð˜¤ð˜³ð˜°ð˜¤ð˜¢ð˜³ð˜±ð˜¢ ð˜«ð˜¶ð˜ªð˜¤ð˜¦ (0.20, 0.30, 0.40, ð˜¢ð˜¯ð˜¥ 0.50%). ð˜›ð˜©ð˜¦ ð˜±ð˜¢ð˜³ð˜¢ð˜®ð˜¦ð˜µð˜¦ð˜³ð˜´ ð˜¢ð˜¯ð˜¢ð˜ð˜ºð˜»ð˜¦ð˜¥ ð˜¸ð˜¦ð˜³ð˜¦ ð˜±ð˜©ð˜ºð˜´ð˜ªð˜¤ð˜¢ð˜ ð˜µð˜¦ð˜´ð˜µð˜´ (ð˜´ð˜ºð˜¯ð˜¦ð˜³ð˜¦ð˜´ð˜ªð˜´), ð˜¤ð˜©ð˜¦ð˜®ð˜ªð˜¤ð˜¢ð˜ ð˜µð˜¦ð˜´ð˜µð˜´ (ð˜®ð˜°ð˜ªð˜´ð˜µð˜¶ð˜³ð˜¦ ð˜¤ð˜°ð˜¯ð˜µð˜¦ð˜¯ð˜µ, ð˜±ð˜, ð˜·ð˜ªð˜µð˜¢ð˜®ð˜ªð˜¯ ð˜Š, ð˜´ð˜°ð˜ð˜¶ð˜£ð˜ð˜¦ ð˜´ð˜°ð˜ð˜¶ð˜µð˜¦), ð˜¢ð˜¯ð˜¥ ð˜´ð˜¦ð˜¯ð˜´ð˜°ð˜³ð˜º ð˜±ð˜³ð˜°ð˜±ð˜¦ð˜³ð˜µð˜ªð˜¦ð˜´ (ð˜µð˜¢ð˜´ð˜µð˜¦, ð˜¤ð˜°ð˜ð˜°ð˜³, ð˜µð˜¦ð˜¹ð˜µð˜¶ð˜³ð˜¦, ð˜´ð˜¶ð˜¤ð˜µð˜ªð˜°ð˜¯ ð˜±ð˜°ð˜¸ð˜¦ð˜³, ð˜¢ð˜¯ð˜¥ ð˜°ð˜·ð˜¦ð˜³ð˜¢ð˜ð˜) ð˜¸ð˜¦ð˜³ð˜¦ ð˜°ð˜£ð˜´ð˜¦ð˜³ð˜·ð˜¦ð˜¥. ð˜—ð˜©ð˜ºð˜´ð˜ªð˜¤ð˜¢ð˜ ð˜¢ð˜¯ð˜¥ ð˜¤ð˜©ð˜¦ð˜®ð˜ªð˜¤ð˜¢ð˜ ð˜±ð˜³ð˜°ð˜±ð˜¦ð˜³ð˜µð˜ªð˜¦ð˜´ ð˜¸ð˜¦ð˜³ð˜¦ ð˜¢ð˜¯ð˜¢ð˜ð˜ºð˜»ð˜¦ð˜¥ ð˜¶ð˜´ð˜ªð˜¯ð˜¨ ð˜¥ð˜ªð˜·ð˜¦ð˜³ð˜´ð˜ªð˜µð˜º ð˜¢ð˜¯ð˜¢ð˜ð˜ºð˜´ð˜ªð˜´ ð˜¸ð˜©ð˜ªð˜ð˜¦ ð˜°ð˜³ð˜¨ð˜¢ð˜¯ð˜°ð˜ð˜¦ð˜±ð˜µð˜ªð˜¤ ð˜¥ð˜¢ð˜µð˜¢ ð˜¸ð˜¦ð˜³ð˜¦ ð˜¢ð˜¯ð˜¢ð˜ð˜ºð˜»ð˜¦ð˜¥ ð˜¶ð˜´ð˜ªð˜¯ð˜¨ ð˜’ð˜³ð˜¶ð˜´ð˜¬ð˜¢ð˜ ð˜žð˜¢ð˜ð˜ð˜ªð˜´. ð˜™ð˜¦ð˜´ð˜¶ð˜ð˜µ: ð˜ˆð˜±ð˜±ð˜ð˜¦ ð˜µð˜°ð˜®ð˜¢ð˜µð˜° ð˜«ð˜¦ð˜ð˜ð˜º ð˜¥ð˜³ð˜ªð˜¯ð˜¬ ð˜¸ð˜ªð˜µð˜© ð˜µð˜©ð˜¦ ð˜¢ð˜¥ð˜¥ð˜ªð˜µð˜ªð˜°ð˜¯ ð˜°ð˜§ 30% ð˜Šð˜©ð˜ªð˜¯ð˜¦ð˜´ð˜¦ ð˜ð˜¦ð˜®ð˜°ð˜¯ ð˜¸ð˜¢ð˜´ ð˜§ð˜°ð˜¶ð˜¯ð˜¥ ð˜µð˜° ð˜£ð˜¦ ð˜µð˜©ð˜¦ ð˜£ð˜¦ð˜´ð˜µ ð˜µð˜³ð˜¦ð˜¢ð˜µð˜®ð˜¦ð˜¯ð˜µ, ð˜¸ð˜ªð˜µð˜© ð˜´ð˜ºð˜¯ð˜¦ð˜³ð˜¦ð˜´ð˜ªð˜´ 73.63%, ð˜¸ð˜¢ð˜µð˜¦ð˜³ ð˜¤ð˜°ð˜¯ð˜µð˜¦ð˜¯ð˜µ 82.87%, ð˜±ð˜ 4.60%, ð˜·ð˜ªð˜µð˜¢ð˜®ð˜ªð˜¯ ð˜Š 4.34 ð˜®ð˜¨/ð˜¨, ð˜¢ð˜¯ð˜¥ ð˜ªð˜¯ð˜¥ð˜¦ð˜¹ ð˜£ð˜³ð˜ªð˜¹ 16.35%. ð˜›ð˜©ð˜¦ ð˜³ð˜¦ð˜´ð˜¶ð˜ð˜µð˜´ ð˜°ð˜§ ð˜µð˜©ð˜¦ ð˜´ð˜¦ð˜¯ð˜´ð˜°ð˜³ð˜º ð˜¢ð˜¯ð˜¢ð˜ð˜ºð˜´ð˜ªð˜´ ð˜´ð˜©ð˜°ð˜¸ð˜¦ð˜¥ ð˜µð˜©ð˜¢ð˜µ ð˜µð˜©ð˜¦ ð˜¢ð˜±ð˜±ð˜ð˜¦ ð˜µð˜°ð˜®ð˜¢ð˜µð˜° ð˜«ð˜¦ð˜ð˜ð˜º ð˜¥ð˜³ð˜ªð˜¯ð˜¬ ð˜©ð˜¢ð˜¥ ð˜¢ ð˜µð˜¢ð˜´ð˜µð˜¦ ð˜°ð˜§ 4.14 (ð˜ð˜ªð˜¬ð˜¦ð˜´), ð˜¢ ð˜µð˜¦ð˜¹ð˜µð˜¶ð˜³ð˜¦ ð˜°ð˜§ 4.24 (ð˜ð˜ªð˜¬ð˜¦ð˜´), ð˜µð˜©ð˜¦ ð˜´ð˜¶ð˜¤ð˜µð˜ªð˜°ð˜¯ ð˜±ð˜°ð˜¸ð˜¦ð˜³ ð˜°ð˜§ 4.06 (ð˜ð˜ªð˜¬ð˜¦ð˜´), ð˜¢ð˜¯ð˜¥ ð˜¢ð˜¯ ð˜°ð˜·ð˜¦ð˜³ð˜¢ð˜ð˜ ð˜¢ð˜¤ð˜¤ð˜¦ð˜±ð˜µð˜¢ð˜¯ð˜¤ð˜¦ ð˜°ð˜§ 4.36 (ð˜ð˜ªð˜¬ð˜¦ð˜¥) ð˜£ð˜º ð˜µð˜©ð˜¦ ð˜±ð˜¢ð˜¯ð˜¦ð˜ð˜ªð˜´ð˜µð˜´. ð˜Šð˜°ð˜¯ð˜¤ð˜ð˜¶ð˜´ð˜ªð˜°ð˜¯: ð˜›ð˜©ð˜¦ ð˜¤ð˜°ð˜¯ð˜¤ð˜¦ð˜¯ð˜µð˜³ð˜¢ð˜µð˜ªð˜°ð˜¯ ð˜°ð˜§ ð˜ð˜¦ð˜®ð˜°ð˜¯ ð˜«ð˜¶ð˜ªð˜¤ð˜¦ ð˜©ð˜¢ð˜¥ ð˜¢ ð˜´ð˜ªð˜¨ð˜¯ð˜ªð˜§ð˜ªð˜¤ð˜¢ð˜¯ð˜µ ð˜¦ð˜§ð˜§ð˜¦ð˜¤ð˜µ (ð˜± < 0.05) ð˜°ð˜¯ ð˜µð˜©ð˜¦ ð˜¢ð˜µð˜µð˜³ð˜ªð˜£ð˜¶ð˜µð˜¦ð˜´ ð˜°ð˜§ ð˜¢ð˜ð˜ ð˜°ð˜³ð˜¨ð˜¢ð˜¯ð˜°ð˜ð˜¦ð˜±ð˜µð˜ªð˜¤ ð˜¢ð˜µð˜µð˜³ð˜ªð˜£ð˜¶ð˜µð˜¦ð˜´ ð˜°ð˜§ ð˜«ð˜¦ð˜ð˜ð˜º ð˜¥ð˜³ð˜ªð˜¯ð˜¬. ð˜ˆð˜±ð˜±ð˜ð˜¦ ð˜µð˜°ð˜®ð˜¢ð˜µð˜° ð˜«ð˜¦ð˜ð˜ð˜º ð˜£ð˜º ð˜µð˜©ð˜¦ ð˜¤ð˜³ð˜ªð˜µð˜¦ð˜³ð˜ªð˜¢ ð˜§ð˜°ð˜³ ð˜¢ ð˜«ð˜¦ð˜ð˜ð˜º ð˜¥ð˜³ð˜ªð˜¯ð˜¬ ð˜µð˜©ð˜¢ð˜µ ð˜©ð˜¢ð˜´ ð˜¢ ð˜µð˜¢ð˜´ð˜µð˜¦ (ð˜¯ð˜°ð˜³ð˜®ð˜¢ð˜), ð˜µð˜¦ð˜¹ð˜µð˜¶ð˜³ð˜¦ (ð˜¤ð˜©ð˜¦ð˜¸ð˜º), ð˜¢ð˜¯ð˜¥ ð˜ªð˜´ ð˜¦ð˜¢ð˜´ð˜º ð˜µð˜° ð˜´ð˜¶ð˜¤ð˜¬.

Physicochemical characteristics of modified tapioca using microwave heating Sangadji, Rosmiati; Polnaya, Febby J.; Tetelepta, Gilian
AGROMIX Vol 15 No 1 (2024)
Publisher : Fakultas Pertanian Universitas Yudharta Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/agx.v15i1.3800

Introduction: This study aimed to assess the physicochemical characteristics of tapioca modified by microwave heat treatment. Methods: The assessment was carried out using a one-factor Completely Randomized Design, namely microwave heat treatment with four levels of commercial tapioca. These included microwave tapioca (TMW), microwave washing tapioca (TPMW), and microwave soaking tapioca (TPRMW) with three replications. The variables observed were chemical tests including moisture and ash content, with physical characteristics such as solubility, swelling power, water, and oil holding capacity (OHC). The data obtained were assessed using MINITAB 21 analysis of variance, followed by Tukeyâ€™s test when there was a significant difference. Results: The best treatment was found to be a modification of starch using microwave heat in TPRMW, producing 8.01% moisture content, 0.13% ash content, 32.80% swelling power, 24.76% solubility, 218.50% water holding capacity (WHC), and 176.93% OHC. Conclusion: Modification treatment using microwave heat caused chemical and physical changes in tapioca to experience a decrease in moisture content, ash content, swelling power, solubility, and OHC compared to natural tapioca. However, this treatment increased WHC, which was specifically observed for TPRMW.

The effect of modified heat moisture treatment with microwave on physicochemical characteristics of sago starch Santoso, Sugeng; Polnaya, Febby J.; Picauly, Priscillia
AGROMIX Vol 15 No 2 (2024)
Publisher : Fakultas Pertanian Universitas Yudharta Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/agx.v15i2.4240

Co-Authors Agustina Souripet Alfons, Natalia D. J. Alfredo Andelson Huwae Augustyn, Gelora Helena Azabi, Difatri Batuwael, Tusye F Buton, Fitri Ramadanti Cynthia G. C. Lopulalan Cynthia G. C. Lopulalan D.W. Marseno Desta Janu Kuncoro Devidson Wattimena Difatri Azabi Djagal W. Marseno Dorina Kelmaskosu Ega, La Erynola Moniharapon Esau Damamain Ester D Leatemia Ester D Leatemia Ester D. Leatemia Ester D. Leatemia Ester D. Leatemia Esther Kembauw Gilian Tetelepta Gilian Tetelepta Haryadi Haryadi Haryadi Haryadi Hayati Latuconsina Hilda Hilda Ismi Fitriani J. Talahatu Jambormias, Karlos L Johanna M. Luhukay Kelirey, Rudi La Ega La Ega La Ega Lawalatta, Petranes Leatemia, Ester D. Loppies, Cindy Loppies, Cindy R M Mardiman Mardiman Marfin Lawalata Markus Jambormias Meitycorfrida Mailoa Meivie Matulessy Milian Tengker Natalia D. J. Alfons Natelda R Timisela Natelda Rosaldiah Timisela Neima Nurjannah Pagaya, Joseph Palijama, Syane Priscillia Picauly Priscillia Picauly Priscillia Picauly Priscillia Picauly, Priscillia Rachel Breemer Ramalan, Aprillianti Rosana Tuharea Rosmiati Sangadji Rumyaan, Maria Ruslan Husen Saban Tawari S. Palijama Sangadji, Rosmiati Sarman, La Setha, Beni Sherly Amelia Ayhuan Siahaya , Anho Netty Siahaya, Anho Netty Siahaya, Antho N Sigmarlatu, Trisonda Siletty, Lambertina Sophia G. Sipahelut Souripet, Agustina Stevianus Titaley Sugeng Santoso Syane Palijama Tetelepta, Gilian Tetelepta, Gilian Tjahja Muhandri Tuhumury, Helen C.D. Umanahu, Irfan Valenszya Jozias Vita N. Lawalata Vita Novalina Lawalata

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