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All Journal Buletin Peternakan PROSIDING SEMINAR NASIONAL JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) Proceeding of International Congress Jurnal Terapan Abdimas Jurnal Biologi Tropis Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Sciences) Jambura Journal of Animal Science PEDULI: Jurnal Imiah Pengabdian Pada Masyarakat Jurnal Ternak ZIRAA'AH MAJALAH ILMIAH PERTANIAN Bantara Journal of Animal Science Agrinimal Jurnal Ilmu Ternak dan Tanaman Jurnal Nukleus Peternakan Jurnal Pengabdian Masyarakat Indonesia Tropical Animal Science Jurnal Masyarakat Madani Indonesia Aves : Jurnal Ilmu Peternakan
Catur Suci Purwati
Jurusan Peternakan, Fakultas Pertanian, Universitas Veteran Bangun Nusantara, Sukoharjo
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Immunology & microbiology Public Health Social Sciences Veterinary Other

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IBM PEMANFAATAN LIMBAH RUMAH PEMOTONGAN HEWAN (RPH) KARANGANYAR SEBAGAI BAHAN PEMBUATAN STARTER MOL (BIOFERTILIZER) DI KELOMPOK TANI RUKUN MAKARYO MOJOGEDANG, KARANGANYAR Sulistyaningsih, Catur Rini; Purwati, Catur Suci
Jurnal Terapan Abdimas Vol 3, No 1 (2018)
Publisher : UNIVERSITAS PGRI MADIUN

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (52.857 KB) | DOI: 10.25273/jta.v3i1.2161

Abstract

Abstract. IbM aims to handle livestock waste, namely the manufacture of biofertilizer (starter-mol) based on rumen livestock as well as biological fertilizer. IbM's target is to reduce waste contamination, especially rumen fluid in RPH, increase the added value of rumen fluids that can be used to source microorganisms in starter manufacture, increasing knowledge about the production of quality biofertilizer. So that the Makaryo Rukun peasant group can make their mole starter to meet their needs. The method that is done is by counseling with lectures, discussions, through training with practice directly by partners, mentoring to partners and evaluation. Based on the average evaluation increased by 37.31%.Keywords: biofertilizer, farmer group Makaryo, RPH Abstrak. IbM bertujuan untuk penanganan limbah ternak yaitu pembuatan biofertilizer (starter-mol) berbasis rumen ternak  sekaligus sebagai pupuk hayati. Target dari IbM ini adalah mengurangi pencemaran limbah khususnya cairan rumen pada RPH, meningkatkan nilai tambah cairan rumen yang dapat digunakan untuk sumber mikroorganisme pada pembuatan stsrter, meningkatkan pengetahuan mengenai pembuatan biofertilizer yang berkualitas. Sehingga kelompok tani Rukun Makaryo dapat membuat starter mol sendiri untuk mencukupi kebutuhannya. Metode yang dilakukan yaitu dengan penyuluhan dengan ceramah, diskusi, melalui pelatihan dengan praktek langsung oleh mitra, pendampingan kepada mitra dan evaluasi. Berdasarkan evaluasi rata-rata mengalami peningkatan sebesar 37,31%.Kata Kunci : biofertilizer, kelompok tani Rukun Makaryo, RPH
Nutritional Content of Fermented Cassava (Manihot esculenta crantz) Peel Using Cattle Rumen Waste Dwi Handayani, Hesti; Purwati, Catur Suci; Yakin, Engkus Ainul; Husein, Muhammad
Bantara Journal of Animal Science Vol. 6 No. 1 (2024): BJAS
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/bjas.v6i1.5419

Abstract

This research aims to determine the effect of cow rumen waste on the nutritional value of cassava skin by increasing the values of dry matter content, crude fibre content and soluble protein content. This study used a unidirectional, completely randomized design (CRD) with four treatments and four replications. Then, the analysis was repeated two times. Fermentation was carried out for seven days. The treatment is P0 = 50 gram cassava peel + 14% bran + 2% molasses + 0% rumen waste, P1 = 50 gram cassava peel + 14% bran + 2% molasses + 2% rumen waste, P2 = 50 gram cassava peel + 14% rice bran + 2% molasses + 4% rumen waste, P3 = 50 gram cassava peel + 14% bran + 2% molasses + 6% rumen waste. The parameters observed in this study were the Dry Matter content (DW), Crude Fiber content (SK), and Soluble Protein content (PT). The results of measuring the dry matter content of P0, P1, P2 and P3 were achieved respectively, 33.92%, 38.88%, 43.20% and 51.20%. The crude fiber content results P0, P1, P2, P3 were achieved respectively at 0.41%, 0.72%, 1.16% and 1.49%. The results of dissolved protein levels P0, P1, P2 and P3 were achieved respectively at 5.11%, 5.17%, 5.73% and 7.20%. The research concluded that fermentation for seven days using cow rumen waste significantly affected the dry matter content, crude fibre content and soluble protein content of cassava peel.
Digestibility of Dry and Organic Matter of Oil Palm Leaves through Fermentation using different levels of Alfalfa Microbacteria-11 Harnadi, Harnadi; Sukaryani, Sri; Purwati, Catur Suci
Jambura Journal of Animal Science Vol 7, No 1 (2024): Jambura Journal of Animal Science
Publisher : Animal Husbandry Department, Faculty of Agriculture Gorontalo State University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35900/jjas.v7i1.27268

Abstract

This research aims to determine the effect of nutrient content in palm leaf fermentation using MA-11 on the value of Dry Matter Digestibility and Organic Matter Digestibility. This study used a completely randomized design (CRD) with a one-way pattern with four treatments and each treatment was repeated three times. P0: 250 grams of palm leaves + 0 ml dose of MA-11, P1: 250 grams of palm leaves + 2 ml dose of MA-11, P2: 250 grams of palm leaves + 4 ml dose of Ma-11, P3: 250 grams of palm leaves + 6 ml dose of Ma-11. The results of the study showed that the average value of Dry Matter Digestibility was obtained P0: 22.70%, P1: 24.95%, P2: 27.81% and P3: 45.64%, the average value of Organic Matter Digestibility was obtained P0: 17.68%, P1: 23.51%, P2: 25.78% and P3: 44.58%. The conclusion of this study is that palm leaf fermentation using a dose of 0 ml to 6 ml with a fermentation period of 9 days has a very significant effect on increasing the value of Dry Matter Digestibility and the value of Organic Matter Digestibility.
Pengaruh Perbedaan Bangsa Kambing Sannen dan Sapera terhadap Kualitas Susu Catur Suci Purwati; Sri Sukaryani; Imam Budiharjo; Ludfia Windyasmara
Jurnal Ternak : Jurnal Ilmiah Fakultas Peternakan Universitas Islam Lamongan Vol 15 No 1 (2024): Juni, 2024
Publisher : UNIVERSITAS ISLAM LAMONGAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30736/jt.v15i1.238

Abstract

The aim of this research was to determine the physical quality of sapera goat milk at different milking times from the Bamboe Koening Farm Sukoharjo goat farm. There are 10 lactating female sapera goats. Milk samples were taken three times, 100 ml each for each treatment, at Bamboe Koening Farm Sukoharjo. The experimental design used the Independent Student T-Test with 2 treatments and 10 repetitions. The treatments in this research were A, namely morning milking and B, namely afternoon milking. The variables were observed for pH value, specific gravity, fat content, protein content, boiling value and reductase value. The results of this study show that the pH value, fat content and protein content have a real influence, while specific gravity, boiling value, alcohol value and reductase value have no real influence.
KECERNAAN PROTEIN KASAR DAN SERAT KASAR KULIT SINGKONG TERFERMENTASI MA-11 Rachmawati, Erna Nur; Sukaryani, Sri; Purwati, Catur Suci
Agrinimal Jurnal Ilmu Ternak dan Tanaman Vol 12 No 2 (2024): Agrinimal Jurnal Ilmu Ternak dan Tanaman
Publisher : Jurusan Peternakan Fakultas Pertanian Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/ajitt.2024.12.2.58-63

Abstract

Penelitian ini membahas mengenai kulit singkong yang terfermentasi menggunakan MA-11 dapat meningkatkan kualitas kulit singkong sebagai bahan pakan ternak dengan meningkatkan kecernaan protein kasar dan serat kasar kulit singkong. Penelitian ini bertujuan untuk mengetahui pengaruh fermentasi kulit singkong terhadap kecernaan protein kasar (PK) dan serat kasar (SK). Penelitian ini dilaksanakan selama 14 hari yang berlangsung pada 1 juni 2024 sampai 14 juni 2024 di Laboratorium Ilmu Nutrisi dan Pakan Universitas Diponegoro dan Laboratorium Fakultas Universitas Veteran Bangun Nusantara Sukoharjo. Penelitian ini dirancang menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 3 perlakuan 4 ulangan. P0: Kulit singkong 300 gr, P1: Kulit singkong 300 gr dan 1 ml MA-11, P2: Kulit singkong 300 gr dan 2 ml MA-11. Kemudian pada data yang diperoleh dianalisis sidik ragam (ANOVA), kemudian jika terdapat perbedaan diantara perlakuan dilakukan uji lanjut dengan Duncan Multiple Test (DMRT). Hasil analisis ANOVA dan Uji Duncan menunjukkan P0, P1, dan, P2 memiliki pengaruh signifikan (<0,01). Kesimpulan dari penelitian ini adalah bahwa kulit singkong yang terfermentasi menggunakan MA-11 sebanyak 0-2 ml berpengaruh signifikan terhadap kecernaan protein kasar dan kecernaan serat kasar. Perlakuan P2 memberikan hasil yang terbaik pada kecernaan protein kasar maupun kecernaan serat kasar dibandingkan dengan perlakuan P0 dan P1. ABSTRACT This research discusses how cassava peels fermented using MA-11 can improve the quality of cassava peels as animal feed ingredients by increasing the digestibility of crude protein and crude fiber of cassava peels. This study aims to determine the effect of cassava peel fermentation on the digestibility of crude protein (PK) and crude fiber (SK). This research was conducted for 14 days from June 1 2024 to June 14 2024 at the Laboratory of Nutrition and Feed Science of Diponegoro University and the Faculty Laboratory of Veteran Bangun Nusantara University in Sukoharjo. This study was designed using a completely randomized design (CRD) consisting of 3 treatments and 4 replications. P0: Cassava peel 300 g, P1: Cassava peel 300 g and 1 ml MA-11, P2: Cassava peel 300 g and 2 ml MA-11. Then the data obtained were analyzed by variance analysis (ANOVA), if there were differences between treatments, further tests were carried out with the Duncan Multiple Test (DMRT). The results of the ANOVA analysis and Duncan test showed that P0, P1, and P2 had a significant effect (<0.01). This study concludes that cassava peel fermented using MA-11 as much as 0-2 ml has a significant effect on crude protein digestibility and crude fiber digestibility. P2 treatment gave the best results on crude protein digestibility and crude fiber digestibility compared to P0 and P1 treatments.
KANDUNGAN NUTRISI TUMPI JAGUNG FERMENTASI MA-11 DENGAN LAMA INKUBASI YANG BERBEDA Cahyono, Teguh Dwi; Sukaryani, Sri; Purwati, Catur Suci
Agrinimal Jurnal Ilmu Ternak dan Tanaman Vol 12 No 2 (2024): Agrinimal Jurnal Ilmu Ternak dan Tanaman
Publisher : Jurusan Peternakan Fakultas Pertanian Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/ajitt.2024.12.2.70-74

Abstract

Penelitian ini bertujuan untuk mengetahui kandungan nutrisi tumpi jagung yang difermentasi menggunakan MA-11 dengan lama inkubasi yang berbeda. Desain penelitian ini menggunakan Rancangan acak lengkap (RAL) pola searah dengan 4 macam perlakuan dan 3 kali ulangan. Data yang diperoleh dianalisis menggunakan analisis variansi (ANOVA). Jika terjadi perbedaan diantara perlakuan dilakukan uji lenjut menggunakan Duncan’t Multiple Range Test (DMRT). Perlakuan yang dimaksud adalah : P0: tumpi jagung difermentasi menggunakan MA-11 sebanyak 5ml, inkubasi selama 0 hari; P1: tumpi jagung difermentasi menggunakan MA-11 sebanyak 5ml, inkubasi selama 2 hari, P2: tumpi jagung difermentasi menggunakan MA-11 sebanyak 5ml, inkubasi selama 4 hari, P3: tumpi jagung difermentasi menggunakan MA-11 sebanyak 5ml, inkubasi selama 6 hari. Variabel yang diamati adalah kandungan Bahan Kering, Serat Kasar, Protein Terlarut. Hasil penelitian ini menunjukkan bahwa lama fermentasi tidak berpengaruh nyata terhadap kandungan bahan kering, namun berpengaruh secara nyata menurunkan kandungan serat kasar dan berpengaruh nyata meningkatkan kandungan protein terlarut. Penelitian ini dapat disimpulkan bahwa semakin lama waktu inkubasi dalam fermentasi tumpi jagung menggunakan MA-11 sebanyak 5ml, semakin menurunkan kandungan serat kasar dan semakin meningkatkan kandungan protein terlarut namun belum mampu meningkatkan maupun menurunkan kandungan bahan kering pada tumpi jagung. ABSTRACT This research aims to determine the nutritional content of corn tumpi fermented using MA-11 with different incubation periods. The design of this research uses a complete randomized design (RAL) pattern in the same direction with 4 types of treatments and 3 replicates. The data obtained was analyzed using variance analysis (ANOVA). If there is a difference between the treatments, a lint test is carried out using Duncan's Multiple Range Test (DMRT). The treatment in question is P0: corn tumpi fermented using MA-11 as much as 5ml, incubated for 0 days; P1: corn tumpi fermented using MA-11 as much as 5ml, incubated for 2 days, P2: corn tumpi fermented using MA-11 as much as 5ml, incubated for 4 days, P3: corn tumpi fermented using MA-11 as much as 5ml, incubated for 6 days. The parameters observed are the content of Dry Matter, Crude Fiber, and Soluble Protein. The results of this research show that the fermentation time has no real effect on the dry matter content, but has a significant effect on reducing the crude fiber content and significantly increasing the soluble protein content. This research can be concluded that the longer the incubation time in the fermentation of corn tumpi using MA-11 as much as 5ml, the lower the crude fiber content and the more it increases the soluble protein content but has not been able to increase or decrease the dry matter content in the corn tumpi.
KUALITAS DAGING AYAM PETELUR AFKIR PADA PASAR TRADISIONAL DI KABUPATEN WONOGIRI Windyasmara, Ludfia; Purwati, Catur Suci; Pratama, Dony Yoga
Agrinimal Jurnal Ilmu Ternak dan Tanaman Vol 12 No 2 (2024): Agrinimal Jurnal Ilmu Ternak dan Tanaman
Publisher : Jurusan Peternakan Fakultas Pertanian Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/ajitt.2024.12.2.88-94

Abstract

Tujuan dari penelitian ini adalah untuk mengetahui kualitas daging ayam petelur afkir pada pasar tradisional di kabupaten Wonogiri Penelitian ini akan berlangsung selama 1 bulan sedangkan tempat penelitian akan dilaksanakan di laboratorium pertanian Universitas Veteran Bangun Nusantara Sukoharjo, sedangkan lokasi sampel yang digunakan berupa pasar tradisional yang berada di 3 kecamatan di kabupaten Wonogiri meliputi kecamatan Ngadirojo, kecamatan Tirtomoyo dan kecamatan Baturetno. Rancangan percobaan menggunakan Rancangan Acak Lengkap (RAL) pola searah dengan 3 perlakuan berupa asal pasar ditiap kecamatan dan masing masing perlakuan diulang sebanyak 3 kali dan analisis yang ulang setiap kelompok perlakuanya sebanyak 2 kali, yaitu sampel daging dari pedagang yang berbeda dalam satu pasar, adapun rancangan percobaan meliputi P1 = Daging ayam petelur afkir dari pasar Ngadirojo, P2 = Daging ayam petelur afkir dari pasar Tirtomoyo dan P3 = Daging ayam petelur afkir dari pasar Baturetno. Data yang diperoleh kemudian dianalisis menggunakan Rancangan Acak Lengkap (RAL) pola searah sidik ragam ANOVA (Analysis Of Varians) untuk menegetahui tingkat signifikansi pengaruh dan dilanjutkan dengan uji Duncan New’s Multiple Range Test (DMRT). Rerata persentase kadar air daging ayam sebesar 73,57% - 76,91%. Rerata persentase protein terlarut daging ayam sebesar 16,92% - 17,99%. Rerata persentase susut masak daging ayam sebesar 19-45% - 21,28 %. Rerata persentase keempukan daging daging ayam sebesar 1,98 – 2,33. ). Hasil penelitian menunjukan bahwa daging ayam petelur afkir yang diniagakan dipasar tradisional di kabupaten Wonogiri memiliki tingkat daya ikat air yang berbeda antar perlakuan, sedangkan pada kadar protein terlarut, susut masak dan keempukan daging tidak berbeda antar perlakuan. ABSTRACT The purpose of this study was to determine the quality of discarded laying hen meat in traditional markets in Wonogiri Regency. This study will last for 1 month while the research location will be carried out in the agricultural laboratory of Veteran Bangun Nusantara University, Sukoharjo, while the sample locations used are traditional markets located in 3 sub-districts in Wonogiri Regency including Ngadirojo sub-district, Tirtomoyo sub-district and Baturetno sub-district. The experimental design used a Completely Randomized Design (CRD) in one direction with 3 treatments in the form of market origin in each sub-district, each treatment was repeated 3 times and the analysis was repeated for each treatment group 2 times, namely meat samples from different traders in one market, the experimental design includes P1 = Rejected laying hen meat from Ngadirojo market, P2 = Rejected laying hen meat from Tirtomoyo market and P3 = Rejected laying hen meat from Baturetno market. The data obtained were then analyzed using a Completely Randomized Design (CRD) one-way pattern of ANOVA (Analysis Of Variance) to determine the level of significance of the influence and continued with the Duncan New's Multiple Range Test (DMRT). The average percentage of water content in chicken meat is 73.57% - 76.91%. The average percentage of soluble protein in chicken meat is 16.92% - 17.99%. The average percentage of cooking loss in chicken meat is 19-45% - 21.28%. The average percentage of tenderness in chicken meat is 1.98 - 2.33. ). The results of the study showed that the meat of discarded laying hens traded in traditional markets in Wonogiri district had different levels of water binding capacity between treatments, while the levels of soluble protein, cooking loss, and meat tenderness did not differ between treatments.
Nutritional quality of fermented bran using aspergillus niger with different incubation time Yani, Sri Sukar; Fadillah, Muhamad Arif; Purwati, Catur Suci; Yakin , Engkus Ainul; Husein, Muhammad
Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science) Vol. 14 No. 4 (2024): Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Ve
Publisher : Fakultas Peternakan Universitas Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46549/jipvet.v14i4.415

Abstract

This study aims to determine the effect of long fermentation of rice bran using Aspergillus niger fungus on the content of dry matter (BK), crude protein (PK), and crude fiber (SK). This study used a unidirectional pattern Complete Randomized Design (RAL) with four treatments, and each treatment was repeated three times, namely T0: Fermentation of bran using 2.5% Aspergillus niger for 0 days. Q1: Fermentation of bran using 2.5% Aspergillus niger for 3 days. Q2: Fermentation of bran using 2.5% Aspergillus niger for 5 days. Q3: Fermentation of bran using 2.5% Aspergillus niger for 7 days. Fermentation of rice bran with the addition of 5 grams of urea and 20 ml of molasses The results showed that the average value of BK obtained T0: 94.43%, T1: 82.53%, T2: 95.41%, and T3: 88.01%. The average PK value was obtained: T0:13.03%, T1:13.27%, T2:14.12%, and T3:15.27%. The average SK value was obtained: T0:16.64%, T1:16.56%, T2:15.78%, and T3:12.76%. The conclusion obtained from this study is that the fermentation period of 0 to 7 days using Aspergillus niger mushrooms as much as 2.5% has a real effect on dry matter and crude fiber but has no real effect on crude protein content.
STUDY ON THE QUALITY OF BROILER CHICKEN MEAT IN A MODERN MARKET IN SUKOHARJO REGENCY Aldianto, Aldianto; Windyasmara, Ludfia; Purwati, Catur Suci
JURNAL NUKLEUS PETERNAKAN Vol 11 No 2 (2024): Desember
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/nukleus.v11i2.17720

Abstract

The total number of broiler chickens in Sukoharjo district was 9,134,244, with the overall provincial production in Central Java reaching 225,048,936. The quality indicators of broiler meat include water content, soluble protein and cooking shrinkage of the meat. The research was conducted in a modern market located in Sukoharjo district from Superindo, Transmat, Lottemart and Hypermart markets. Samples taken were breast part and sampled using the RAL method. The observed variables were drip loss, cooking loss, soluble protein and fat lavels.The data were analysed using analysis of variance (ANOVA) and Duncan's multiple range test (DMRT). The results of the study on broiler meat in different markets were found to be significantly different (P < 0.01) for dripping loss, cooking loss and soluble protein. However, no difference was observed in meat fat content (P > 0.05).The findings of the study indicate that the quality of broiler meat in modern markets in Sukoharjo district has an impact on drip loss, cooking loss and soluble protein, but not to any significant extent on fat lavels.
Effect of Giving Turmeric Flour in Ration on the Performance of Broiler Chickens in the Starter Phase Pratama, Bagas Yusuf; Mulyono, Ali Mursyid Wahyu; Purwati, Catur Suci; Husein, Muhammad
Bantara Journal of Animal Science Vol. 7 No. 1 (2025): BJAS
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/bjas.v7i1.6120

Abstract

This study aims to determine the effect of the administration of turmeric meal in rations on broilers in the starter phase. This research was conducted on a Ngawi Regency, East Java broiler farm. The search time lasted 2 weeks. Penelitian dirancang dengan Rancangan Acak Lengkap (RAL) pola searah. The study was designed using a RAL unidirectional model. The treatment applied was the administration of turmeric meal in broiler chicken rations with three types of doses, including P0: Without the use of turmeric meal (100% Feed BR-11 / control), P1: Turmeric meal 1% + BR 11 99%, P2: turmeric meal 2% + BR 11 98%. The results of the digestibility study were observed from three variables: ration consumption, daily body weight gain, and ration conversion. The results showed a significant difference in mean (P<0.05) in ration consumption, a significant difference (P<0.05) in body weight gain, and a significant difference (P<0.05) in ration conversion. The study concluded that adding turmeric meal to the broiler feed ration in the start-up phase had a real effect on feed consumption, body weight gain and ration conversion.
Co-Authors Adi Magna Patriadi Nuhriawangsa Adi Ratriyanto Adi Ratriyanto Ahimsa Kandi Sariri Aldianto, Aldianto Ali Mursyid Wahyu Mulyono Anwar, Baharudin Aprilia Surandari Cahyono, Teguh Dwi Catur Rini Sulistyaningsih Danang Riyadi Dwi Handayani, Hesti Engkus Ainul Yakin Engkus Ainul Yakin Fadillah, Muhamad Arif Febrian Nisa Ramadhani Harnadi, Harnadi Ibadurrahman, Yahya Imam Budiharjo Laksono, Suryo Lies Mira Yusiati Ludfia Windyasmara, Ludfia Muhammad Husein Nastava, Devy Marselina Nurfaiz, Abdullah Shidiq Pratama, Bagas Yusuf Pratama, Dony Yoga Rachmawati, Erna Nur Sajidan Sajidan Sajidan Sajidan Saputra, Risqi Dava Sri Sukaryani Subur Priyono Sasmito Budhi Wahab, Aris Nur Yahya, Asykal Fira Yakin , Engkus Ainul Yani, Sri Sukar