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Fajar Restuhadi
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Pendugaan masa simpan beras rendang dalam kemasan kertas minyak dan edible film tapioka menggunakan metoda akselerasi Fajar Restuhadi; Dewi Fortuna Ayu; Winda Kusuma Dewi
AGROINTEK Vol 18, No 2 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i2.17370

Abstract

Beras rendang is a traditional food from Payakumbuh, West Sumatra.  Beras rendang is made from white glutinous rice flour, which is roasted until dried and then mixed with liquid sugar and coconut milk, then cooked in a big pan. Since it is rich in fat from coconut milk, it can easily turn rancid during storage. Beras rendang is usually packed with oil-paper, but the nature of its glutinous rice ingredient makes it sticky enough to the paper and hard to peel off later. Therefore, this study is performed to use tapioca edible film as an alternative packing to the paper.  The shelf life of beras rendang, which is packed with the paper compared to tapioca edible film, was estimated in this research. Then, the acceleration method was conducted by storing beras rendang for 30 days at three different temperatures, i.e., 30, 35, and 40°C, to estimate the shelf life of beras rendang. The parameters observed were sensory assessments of rancidity and thiobarbituric acid (TBA) values of beras rendang during storage.  Data were analyzed using linear regression, then the equations obtained were used to calculate the shelf life of beras rendang at normal temperature (27°C). Based on rancidity sensory, the beras rendang shelf life packed with edible tapioca film was 59.26 days on the zero-order reaction with the regression equation of  y = -4542.9x + 11.545, activation energy of 9,022.19 cal.mol-1, and quality degradation rate of 0.027 quality unit per day.  Meanwhile, based on the TBA value, the beras rendang shelf life packed with the paper was 45.15 days on the zero-order reaction with the regression equation of y = -1991.7x – 2.3267, with an activation energy of 3,955.51 kal.mol-1, and quality degradation rate of 0.013 quality unit per day. It is found that beras rendang stored using edible tapioca film had a longer shelf life than paper packing. Therefore, the edible tapioca film as a packing alternative shows more advantages than paper packing in terms of its ability to prolong the shelf life, and its convenience to consume the beras rendang without needing to peel it off, because the film is edible.
ANALISIS KELAYAKAN PENGEMBANGAN USAHA NATA DE COCO PADA CV AMARTA KECAMATAN KEMPAS KABUPATEN INDRAGIRI HILIR: Feasibility Analysis of Nata De Coco Business Development on CV Amarta Kempas Subdistrict Indragiri Hilir District Putri Wahyuni; Fajar Restuhadi; Vonny Setaries Johan
Agroindustrial Technology Journal Vol. 6 No. 2 (2022): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

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Abstract

Nata de coco is a food product made from coconut water. Nata de coco processing business has the potential to be developed because it can utilize coconut processing by-products. CV Amarta is one of the industries where coconut flesh is processed into copra and coconut water as a secondary yield. CV Amarta will develop a coconut business by establishing a nata de coco processing business. Setting nata de coco business needs to do a feasibility analysis of business development as a consideration in making decisions regarding the possibility of the success of a business idea. This research aims to analyze the feasibility of developing a nata de coco business at CV Amarta in terms of financial and non-financial aspects so that it can be declared feasible or infeasible. The research methods are to analyze the non-financial aspects of the market, technical, management, legal, and environmental described as descriptive and analyzed financial aspects based on investment criteria such as BEP, NPV, IRR, B/C ratio, payback period, and sensitivity analysis. The nata de coco business development at CV Amarta is feasible in terms of non-financial and financial aspects with the results of BEP 528.176 units, BEP acquisition of Rp 1.056.352.623, the value of NPV is Rp 166.216.342, IRR 16%, payback period 4,7 years, and B/C ratio 1,10. The sensitivity analysis shows this business development is sensitive, with a 5% decrease in selling price and a 5% increase in variable cost.
PENDAMPINGAN IBU PKK KECAMATAN SAIL DALAM PELAKSANAAN URBAN FARMING UNTUK KETAHANAN PANGAN KELUARGA Yulia Andriani; Yeni Kusumawaty; Fajar Restuhadi; Hanifaturrahmi Andrina; Jumatri Yusri; Yusmini Yusmini; Didi Muwardi; Eliza Eliza; Evy Maharani; Susy Edwina; Deby Kurnia; Roza Yulida; Novia Dewi; Rosnita Rosnita; Arifudin Arifudin; Mitha Aprilia
JP2N : Jurnal Pengembangan Dan Pengabdian Nusantara Vol. 3 No. 3 (2026): JP2N: Mei - Agustus 2026
Publisher : Yayasan Pengembangan Dan Pemberdayaan Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62180/4szf7378

Abstract

Ketahanan pangan keluarga menjadi isu penting di wilayah perkotaan karena keterbatasan lahan, meningkatnya kebutuhan pangan rumah tangga, dan perlunya kemandirian masyarakat dalam menyediakan pangan sehat. Kegiatan pengabdian kepada masyarakat ini bertujuan meningkatkan pengetahuan dan keterampilan kelompok pemberdayaan kesejahteraan keluarga (PKK) dan dasawisma dalam memanfaatkan ruang terbuka perkotaan sebagai kebun produktif berbasis urban farming. Kegiatan dilaksanakan pada 21 Mei 2026 di Lapangan Sepak Bola UNRI Gobah, Kelurahan Sukamaju, Kecamatan Sail, Kota Pekanbaru. Metode pelaksanaan menggunakan pendekatan partisipatif melalui koordinasi mitra, observasi lokasi, penyuluhan, diskusi, praktik lapangan, dan pendampingan. Hasil kegiatan menunjukkan bahwa lahan sekitar 700 m2 telah dimanfaatkan sebagai kebun urban farming dengan komoditas hortikultura seperti terong, bayam, kangkung, ubi jalar, cabai, dan sayuran lainnya. Masyarakat juga mulai mengembangkan budidaya lele dalam ember sebagai alternatif pemenuhan protein keluarga. Kegiatan ini memperkuat kolaborasi antara perguruan tinggi, pemerintah kecamatan, PKK, dan masyarakat dalam membangun ketahanan pangan keluarga berbasis lahan perkotaan. Program ini berpotensi menjadi model pemberdayaan masyarakat perkotaan yang dapat direplikasi di wilayah lain melalui pendampingan berkelanjutan, penguatan kelembagaan, dan pencatatan hasil kebun.
KINETIKA PERTUMBUHAN SELULOSA MIKROBIAL TERHADAP PEMBUATAN NATA DE PINA DENGAN PENAMBAHAN SUKROSA Tika Fadilah; Fajar Restuhadi
SAGU Vol. 20 No. 2 (2021): SAGU Journal – Agri. Sci. Tech., September, 2021, Vol. 20 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

Nata de pina is a food product derived from pineapple peel which part of the biomass growth consists of cellulose, agar-shaped, and white. The study aimed to determine the optimum production for sucrose concentration, yield, maximum velocity (Vmax), and Michaelis-Menten constant (KM) on the resulting microbial cellulose. The study used a non-factorial Completely Randomized Design (CRD) with four treatments and four replications. The treatments of this study were the addition of sucrose 1, 3, 6, and 9%. Data were analyzed statistically using analysis of variance. However, the effect of the treatments did not significantly (P>0.05) influence total sugar content. The results showed that growth kinetics of microbial cellulose with the addition of 6% sucrose was the optimum treatment to produce nata de pina, which had 0.81 cm thickness, 15.92 g wet weight, 12.92 g dry weight, 3.32% yield, and 7.04% total sugar content. The optimum growth of microbial cellulose biomass was obtain the maximum velocity value (Vmax) 1.4708 μM/mL minute and the optimum Michaelis-Menten constant (KM) with a value of 3.7341 μM.
PENAMBAHAN MINYAK ATSIRI RIMPANG LENGKUAS MERAH PADA EDIBLE COATING TAPIOKA TERHADAP MUTU BAKSO AYAM SELAMA PENYIMPANAN DINGIN Nadia Novianti Tamba; Fajar Restuhadi; Raswen Efendi
SAGU Vol. 21 No. 2 (2022): SAGU Journal – Agri. Sci. Tech., September, 2022, Vol. 21 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

Chicken meatballs are perishable food because of their complete nutritional content and a suitable place for microbial growth. One of the efforts to maintain the quality of chicken meatballs is by providing an edible coating that adds antibac- terial such as red galangal essential oil. This research aimed to obtain the best concentration of essential oil in an edible coating to maintain the quality of chicken meatballs during cold storage. The research used a completely randomized design (CRD) consisting of five treatments as follows: without the addition of essential oils (P0); the concentrations of essential oils were 0.5% (P1); 0.75% (P2); 1.00% (P3); and 1.25% (P4). A sample was stored at a cold temperature (5ºC) for 0, 5, 10, and 15 days. The data obtained were analyzed statistically using Analysis of Variance (ANOVA), then analyzed with the Duncan᾽s Multiple Range Test (DMRT) at the 5% level. The results showed that edible coating added with red galangal essential oil had a significant effect on water content, pH, total plate count (TPC), descriptive sensory assessment on chicken meatballs. The best treatment was edible coating tapioca with red galangal essential oil concentration of 1%, which can maintain quality up to the 10th day of storage with a water content was 64.55%, acidity value (pH) was 6.26, TPC value was 4.94 log CFU/ml, and sensory assessment descriptive for color 3.47 (bone), flavor 3.20 (chicken flavor), texture (chewy).
VARIASI PENGGUNAAN SUKROSA PADA MEDIUM NATA DE BANANA SKIN TERHADAP KINETIKA PERTUMBUHAN SELULOSA MIKROBIAL Alexander Hutagaol; Fajar Restuhadi; Emma Riftyan; Edo Saputra
SAGU Vol. 22 No. 1 (2023): SAGU Journal – Agri. Sci. Tech., Maret, 2023, Vol. 22 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

This study aims to determine the best sucrose formulation and the maximum velocity (Vmax) and Michaelis-Menten constant (KM) on the resulting microbial cellulose. This research was conducted experimentally using a completely randomized design with four treatments and four replications to obtain 16 experimental units. The treatments in this study were P1 (5% sucrose), P2 (7% sucrose), P3 (9% sucrose), and P4 (11% sucrose). The data obtained were analyzed using analysis of variance (ANOVA). If Fcount ≥ Ftable, it will be continued with the Duncan’s multiple range test (DMRT) at the 5% level. The results of variance showed that the growth kinetics of microbial cellulose biomass in the manufacture of nata de banana skin with the use of sucrose had a significant effect on the thickness of the nata, the wet weight of the nata, the dry weight of the nata, the yield and the total sugar content. The best formulation treatment for adding sucrose in this study was treatment P3 (9% sucrose), which had a thickness of 0.30 cm nata, wet weight of nata 6.18 g, dry weight of nata 0.079 g, yield 5.16%. The growth kinetics value of Nata de banana skin microbial cellulose biomass produced was the maximum speed (Vmax) of 0.96019 μM/ml and constant optimum according to Michaelis-Menten (KM) 0.61614 μM.
Physicochemical and microbiological properties of yogurt made with microencapsulation probiotic starter during cold storage Evy Rossi; FAJAR RESTUHADI; RASWEN EFENDI; YOSSIE KHARISMA DEWI
Biodiversitas Journal of Biological Diversity Vol. 22 No. 4 (2021)
Publisher : Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13057/biodiv/d220450

Abstract

Abstract. Rossi E, Restuhadi F, Efendi R, Dewi YK. 2021. Physicochemical and microbiological properties of yogurt made with microencapsulation probiotic starter during cold storage. Biodiversitas 22: 2012-2018. This study's purposes were to characterize probiotic properties, identify strains of K12.1, produce a microencapsulated starter (MS) for yogurt, and evaluate yogurt's microbiological quality during storage refrigerated temperatures. This research was conducted experimentally using isolate was further identified based on 16S rRNA gene sequence analysis.  The identified strain and Streptococcus thermophilus were microencapsulated using sago starch and whey isolate protein (1:1 w/w) for yogurt starter.  The starter was added as much as 1, 3, 5, or 7% (v / v), then incubated for 18 hours at 37°C. The best yogurt was evaluated for its microbiological quality at refrigerated temperature for 0, 7, 14, 21, and 28 days.  The results showed that K12.1 isolate with probiotic characteristics was Lactobacillus plantarum VP3.3. The microencapsulation starter concentration affected acidity, total acid, total lactic acid bacteria (LAB), viscosity, and total solids. The use of 7% microencapsulation starter of Lactobacillus plantarum VP-3.3 and Streptococcus thermophilus gave the best yogurt, with a pH value 4.36, total lactic acid 0.99%, total LAB 10.00 log CFU mL-1, viscosity 546.37 cP, and total solids 10.40%. The total amount of LAB in yogurt stored during cold temperature for 28 days still meets the probiotics standards (9.98 log CFU/mL).
Physicochemical property of oil palm leaves and utilization of cellulose microfiber as probiotic encapsulant Usman Pato; DEWI FORTUNA AYU; EMMA RIFTYAN; FAJAR RESTUHADI; WASISSO TUNGGUL PAWENANG; ROYYAN FIRDAUS; ANNISA RAHMA; INGRID SURYANTI SURONO; IRWANDI JASWIR
Biodiversitas Journal of Biological Diversity Vol. 22 No. 7 (2021)
Publisher : Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13057/biodiv/d220746

Abstract

Abstract. Pato U, Ayu DF, Riftyan E, Restuhadi F, Pawenang WT, Firdaus R, Rahma A, Surono IS, Jaswir I. 2021. Physicochemical property of oil palm leaves and utilization of cellulose microfiber as probiotic encapsulant. Biodiversitas 22: 2937-2944. The vast land of oil palm (Elaeis guineensis) in Indonesia has a huge potential for oil palm solid waste, which can be used for various human needs. The physiochemical analysis performed was proximate analysis and fiber content, FTIR and X-ray diffraction analysis, an in vitro test on viability and resistance to acid and bile during storage at room and refrigerated temperatures. The main content of oil palm leaves was carbohydrates, especially fiber and followed by ash, protein, and fat. Fiber from oil palm leaves is mainly composed of lignin followed by cellulose and hemicellulose. X-ray diffraction analysis showed that the crystal index of cellulose from oil palm leaves was 10.1%. FTIR analysis showed that the enormous absorption value, which was the stretching vibrations of the -OH group ranging from 2919.17 to 2914.82 cm-1. Cellulose microfiber from oil palm leaves maintained the viability of L. fermentum InaCC B 1295 for up to 28 d of storage at room and refrigerated temperatures. The survival of strain B1295 at low pH and presence of bile was very high, characterized by a decrease in the number of cells by less than 0.5 log CFU/mL during storage of 35 d at room and refrigerated temperatures. Therefore, Cellulose microfiber from oil palm leaves has the potential to be used as an encapsulant for probiotics.
Analisis Kepuasan Konsumen Terhadap Bauran Pemasaran (7P) Menggunakan Importance Performance Analysis dan Customer Satisfaction Index Pada Seckopi Kota Duri Putri Siska Junianti; Fajar Restuhadi; Deby Kurnia
Mimbar Agribisnis : Jurnal Pemikiran Masyarakat Ilmiah Berwawasan Agribisnis Vol 12, No 2 (2026): Juli 2026
Publisher : Universitas Galuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25157/ma.v12i2.23974

Abstract

Perkembangan usaha coffee shop yang pesat meningkatkan persaingan, sehingga Seckopi coffee shop perlu melakukan evaluasi terhadap penerapan bauran pemasaran guna memenuhi kepuasan konsumen. Studi mengenai kepuasan konsumen pada coffee shop telah banyak dilakukan pada wilayah perkotaan besar dengan tingkat persaingan dan karakteristik konsumen yang berbeda, oleh karena itu penelitian ini mengisi kesenjangan dalam memahami perilaku dan kepuasan konsumen coffee shop di wilayah non-metropolitan yang masih terbatas seperti Kota Duri. Penelitian ini bertujuan untuk menganalisis tingkat kepentingan dan kinerja atribut bauran pemasaran (7P) serta tingkat kepuasan konsumen terhadap penerapan bauran pemasaran pada Seckopi di Kota Duri. Metode penelitian yang digunakan adalah deskriptif kuantitatif dengan pendekatan survei. Pengambilan sampel dengan cara purposive sampling terhadap 100 konsumen Seckopi. Pengumpulan data dilakukan menggunakan kuesioner dengan skala likert yang telah diuji validitas dan reliabilitasnya. Metode analisis data yang digunakan meliputi analisis deskriptif untuk menggambarkan karakteristik konsumen, Importance Performance Analysis (IPA) untuk menganalisis tingkat kepentingan dan kinerja atribut bauran pemasaran, serta Customer Satisfaction Index (CSI) untuk mengukur tingkat kepuasan konsumen secara keseluruhan. Hasil analisis Importance Performance Analysis pada diagram kartesius menunjukkan bahwa yang menjadi prioritas utama perbaikan yaitu atribut variasi menu, keterjangkauan harga, akses parkir, dan desain interior tempat. Hasil perhitungan Customer Satisfaction Index menunjukkan nilai sebesar 80,05% yang berada pada kategori puas. Hal ini menunjukkan bahwa secara umum penerapan bauran pemasaran di Seckopi telah mampu memenuhi harapan konsumen, meskipun masih terdapat beberapa atribut yang perlu ditingkatkan untuk mencapai tingkat kepuasan yang lebih optimal. 
Karakteristik biodiesel dari minyak jelantah menggunakan katalis abu gosok dengan variasi penambahan metanol Zalfiatri, Yelmira; Restuhadi, Fajar; Zulhardi, Rizky
Chempublish Journal Vol. 4 No. 1 (2019): Chempublish Journal
Publisher : Department of Chemistry, Faculty of Science and Technology Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (160.487 KB) | DOI: 10.22437/chp.v3i1.5774

Abstract

Biodiesel is the reaction esterification and transesterification between oil and alcohol. Biodiesel raw materials in the form of vegetable oil, one of which is Waste Cooking Oil (WCO). This study aims to obtain the addition of the best methanol in the manufacture of biodiesel from cooking oil. The research method used Randomized Complete Design (RAL) with M1 treatment (methanol 65 ml), M2 (methanol 75 ml), M3 (methanol 85 ml) and M4 (95 ml methanol). The best result was obtained with addition of 95 ml of methanol (M4) with 0.42 mg KOH / g, total glycerol 0,08%, flash point 227 ° C, saponification number 123,46 mg KOH / g and methyl ester 99 , 4%.
Co-Authors ', AKHYAR ALI ', Akhyarali ', Eliza ', FADRO ', Mukmin ', Rahmayuni ' ', RASWEN EFENDI ', RIGUAN EPENDI ', RIKO PAMORI Abid, Hussein Rasool Adi Ruslan Agung Setiawan Framadya Agus Ika Putra Ahmad Fadli Ahmad Ibrahim Ahmad Ibrahim Roni Surya Hasibuan Ahmad Rifai Ahmad Rifai Ahmad Rifai Ahmad Rifai Akhmad Ibrahim R. S. Hasibuan Akhyar Ali AKHYAR ALI ' Akhyarali ' Alexander Hutagaol Alfi Mawaddah Almira Nugroho Amun Amri Andri Gunawan Purba Andriyani Fadmi Angelia Angelia Angga Pramana Angraini, Elisya Anjelia, Yuni ANNISA RAHMA Annisa Rahma Ari Sandhyavitri Arifudin Arifudin Arifudin arifudin Ariyanda Putra Arum Rovarti Ningsih Arvin Arvin Azhar, Muhammad Rizwan Beltaser Tuahta Benhard F Situmorang BUNGA RIA YULIANA SIAHAAN Carles Pernando Cepriadi Chairul ' Ciary Jannah Mangkay Conni Simarmata, Conni Dahliyusmanto, Dahliyusmanto Debby Anggina Dede putra pranata Delvi Andika Derita Lamtiar Pasaribu Desi Heltina Desy Tri Artika Devinda Desi Indra Murti Dewi Fortuna Ayu Dian Martha Darman Dian Martha Darman Didi Muwardi Dini Aji Pringgondani Diyah Suriani Djaimi Bakce Dodi Saputra Dodi Saputra Doni Putra Erlinda Duafrizal Joycorleon Manik Edo Saputra Eka Ramadhansyah Eliza Eliza ' Eliza Eliza Elka Roza Elsa Novitasari Elsyintia Dwi Putri Emma Riftyan Eri Sayamar Erick Gunawan Bahar Erick Gunawan Bahar Et, Elfa Azani Evy Maharani Evy Rossi Fadel Al Barra FADLA B. SYARIF FADRO ' Faizah ' Hamzah Faizah Hamzah Faizah Hamzah Fajar Yuliandri Fanny Septya Febrianto, Wegi Eko Febrina Ayuningtyas Febrizal Ujang Fitri Santi Fitri, Mozhalita Desta Gervilon Darvis Gustrinazul Hamidi, Muhammad Rasyid Hamzah, Farida Hanum Hanifaturrahmi Andrina Hanifaturrahmi Hanifaturrahmi Hartini, Fitri HARUN SIANTURI Hendri Winardo Ikhsan, Muhammad Ikhsan Ilham Apandi Imam Hidayat Imam S. Dalimunthe, Imam S. Imanuel ' Sianipar Indra Budiman Indradewa, Rhian indriana, fitrisya Ingrid Suryanti Surono IRWANDI JASWIR Irwandi Jaswir Ismail Haridsyah Iva Ancewita Saragih Jayawarsa, A.A. Ketut Jonrio Canway Juliati Samosir Juliati Samosir Jumatri Yusri Jum’atri Yusri Kausar ' Kausar Kausar Khairunnisa Amanda Kurnia, Deby Lela Natalia Lena Marjelita Lukmanasari, Putri M. Bayu Purwanto M. Rasyid Hamidi Manik, Marjohan ' Matius Teddy Ginting Megawati Megawati Meisela, Elsy ' Meki Herlon MITA SAPUTRI Mitha Aprilia Monica Valentina Therescova Simbolon, Monica Valentina Therescova Muhammad Akbar Hasibuan Muhammad Luthfi Mukmin ' Mustaqim Mustaqim Nadia Novianti Tamba Nadia Novianti Tamba Novia Dewi Novia Dewi Novian Novian, Novian Noviar Harun Novrianto ' Nuke Fatmasari Nuke Fatmasari Nur Hasnah AR Nuratika, Nuratika Nurfitasari, Mimi Nurwijayanti OKTANIYA OKTANIYA OKTANIYA, OKTANIYA Panca Setia Utama Pangestu, Dio Ajie PARLUHUTAN PARLUHUTAN PARLUHUTAN, PARLUHUTAN Pasaribu, Jekson Pradita Arnandasari Prawiranegara, Barata Aditya Putri Siska Junianti Putri Wahyuni Putri, Hilma Anisa Quan Paulus Giovan Rahmawati Ulfah Rahmayuni Rahmayuni Rano RASWEN EFENDI Raswen Efendi RASWEN EFENDI ' Ratih Ardia Sari Rezita Azizah Rici ' Mainaki Ricki Mustapa Ridanil Hanif RIGUAN EPENDI ' Rika Afrianto RIKO PAMORI ' Rizki Ananda Rizza ' Novita Rosma, Iswadi Hasyim Rosnita Rosnita Rosnita Rosnita Rosnita Rosnita Rosnita ROYYAN FIRDAUS Royyan Firdaus Roza Yulida Ryan E Syahrial Sabam Mael Beri M Sadzvirani, Sastiana Sakti Hutabarat Santi Andriani Putri, Santi Andriani SAPUTRI, MITA Sari, Manja Sebayang, Aulia Shafira Shorea Khaswarina SIANTURI, HARUN Simatupang, Dewi Sispa Pebrian Soewignjo Agus Nugroho Sri Haryati Sugiono Sugiono Sujantara, Defri Aire Sukri Rizki Ilahi Susy Edwina Syafrini Rizki Rahmah SYAIFUL BAHRI Syaiful Hadi Taufik Setiawan Taufiq Maulana Taufiq Maulana Tengku Dahril, Tengku Teresia, Yossi Tika Fadilah Tika Fadilah Tri Azrul Disyamto Turnip, Titus T Ulfa Rizki Pradini Ulfah, Fatia Usman Pato Vina Octavia Vonny Setaries Johan Vonny Setiaries Johan Wahyu Sartika WASISSO TUNGGUL PAWENANG Wasisso Tunggul Pawenang Winda Kusuma Dewi Wiranata, Leo Candra Yelmira Zalfiatri Yeni Kusumawaty Yossie Kharisma Dewi Yulia Andriani, Yulia YULIANA SIAHAAN, BUNGA RIA Yuliandri, Fajar Yunita Ariani Zebua Yunita Ariani Zebua Yusmarini Yusmini Yusri , Jum'atri Yusri, Jum'atri Zulhamid Ridho Zulhardi, Rizky Zulkifli