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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Lahan Suboptimal Jurnal Dinamika Penelitian Industri JPSriwijaya Jurnal FishtecH Jurnal Penelitian Pendidikan IPA (JPPIPA) e-Jurnal Rekayasa dan Teknologi Budidaya Perairan Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Seminar Nasional Lahan Suboptimal Jurnal Lemuru : Jurnal Ilmu Perikanan dan Kelautan Indonesia Jurnal Abdi Insani PUBLIKASI PENELITIAN TERAPAN DAN KEBIJAKAN Jurnal Pengabdian Masyarakat Asia Arwana: Jurnal Ilmiah Program Studi Perairan Buguh: Jurnal Pengabdian Kepada Masyarakat Clarias : Jurnal Perikanan Air Tawar Jurnal Ilmu Komunikasi Balayudha (JIKOBA) Journal of Fish Health Jurnal Pepadu Jurnal Nusantara Mengabdi Jurnal Perikanan JARI : Jurnal Akuakultur Rawa Indonesia
Selly Ratna Sari
Universitas Bengkulu
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Neuroscience Physics Public Health Social Sciences Other

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PELATIHAN SERTIFIKASI BALAI BESAR POM DAN HALAL BAGIPOKLAHSAR RUMAH LELE ATHALLAH SERTA SIVITAS AKADEMIK UNIVERSITAS SUMATERA SELATAN Guttifera Guttifera; Selly Ratna Sari; Rani Ria Rizki; Egi Yovandre
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 7 No 1 (2023)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/logista.7.1.87-90.2023

Abstract

Persyaratan keamanan produk harus dipenuhi oleh pelaku usaha pangan (UMKM) di sepanjang rantai pasok agar masyarakat terjamin kesehatan dan keamanannya saat mengkonsumsi produk. Kehalallan suatu produk menjadi kebutuhan wajib bagi setiap konsumen muslim. Salah satu permasalahan yang membuat daya saing UMKM masih rendah terbatasnya kemampuan para pelaku usaha terdaftar dalam BPOM dan Halal pada kemasan produk. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk meningkatkan Standar Keamanan Produk komersil bersertifikasi BPOM dan Halal. Kegiatan pelatihan dilakukan di Kampus C universitas Sumatera Selatan, Jakabaring, Banyuasin, Sumatera Selatan. Kegiatan yang dilakukan adalah pelatihan dalam Pendaftaran dalam mengurus izin edar BPOM dan pelatihan persyaratan untuk mendapatkan sertifikasi Halal pada produk para pelaku UMKM. Kegiatan yang dilaksanakan pada saat pelatihan dihadiri 50 peserta yang terdiri dari Dosen Universitas Sumatera Selatan, anggota pohlaksar rule athallah dan mahasiswa Universitas Sumatera Selatan. Kata kunci: BPOM, halal, keamanan pangan ABSTRACT Product safety requirements must filled by business actors (Micro, Small and Medium Enterprises) along the supply chain so that people are guaranteed health and safety when consuming products. The halalness of a product is a mandatory need for every Muslim consumer. One of the problems that makes the competitiveness of Micro, Small and Medium Enterprises is still low, the limited ability of business actors to be registered in BPOM and Halal on product packaging. This community service activity purposed to improve the Safety Standards of commercial products certified by BPOM and Halal. The training activities were carried out at Campus C of the University of South Sumatra, Jakabaring, Banyuasin, South Sumatra. The activities carried out are training in registration in managing BPOM distribution permits and training on the requirements to obtain Halal certification on the products of Micro, Small and Medium Enterprises actors. The activity carried out during the training was attended by 50 participants consisting of Lecturers at the University of South Sumatra, members of the pohlaksar rule athallah and students University of South Sumatra. Keywords: BPOM, halal, food safety
PENERAPAN INOVASI PEMBUATAN IKAN LELE ASAP INTRODUKSI GAMBIR PADA POKLAHSAR RULE (RUMAH LELE) ATHALLAH Selly Ratna Sari; guttifera Guttifera; rizki eka puteri; siti lestari; maya resta kanya
Jurnal Abdi Insani Vol 10 No 1 (2023): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v10i1.878

Abstract

Rule Athallah has developed several processed fishery products, especially processed catfish-based products since 2017. Some of the superior products developed are smoked catfish, shredded catfish, let's go (ready-to-fry seasoned catfish), various crackers. The production and marketing process is carried out on an MSME scale and there has been no application of product development innovations to improve the quality of the products to be marketed. This activity aims to increase the value of smoked catfish products, increase the selling value of smoked catfish products produced by Poklahsar Rule Athallah so that the resulting products are able to reach a larger market. The activities carried out included counseling regarding the potential use of gambier in smoked catfish and hands-on training on making smoked catfish with the introduction of gambier. The material presented at the extension was followed by training on the role of gambier DNA production in fishery products. The partner of this activity is Poklahsar Rule Athallah. The implementation of activities is carried out offline, both counseling and direct training. Participants were given training on the procedure for selecting raw materials in the form of the right fresh fish, fish cutting techniques and lastly adding gambier to catfish before the smoking process was carried out. The series of service activities carried out is a solution to the problems faced by partners in increasing the value of products sold. The application of innovation in the form of the introduction of gambier in fishery products can directly increase the functional value of the resulting smoked catfish product. community service activities in the form of implementing innovations that can have an impact on sales which will later increase the income of members who are members of the Poklahsar Rule Athallah.
Analisis Reaksi Maillard pada Pengawet Alami Pangan Kitosan Kombinasi Asap Cair Sekam Padi dengan Konsentrasi yang Berbeda Maya Resta Kanya; Selly Ratna Sari; Yunita Sari; Muhammad Rama Nopan Ariyadi
Clarias : Jurnal Perikanan Air Tawar Vol. 4 No. 2 (2023): Clarias Jurnal Perikanan Air Tawar
Publisher : Universitas Sumatera Selatan

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

Abstract

Preservatives are becoming one of the more frequently used food additives. Natural preservatives are needed to replace the use of formalin, which is hazardous to human health. One of the natural preservatives that can be utilized is chitosan solution combined with rice husk liquid smoke. The chitosan solution combined with rice husk liquid smoke with the addition of glucose and the sterilization process will produce a Maillard reaction that functions to increase the effectiveness of antibacterial properties. The research objective was to determine the level of browning of chitosan solution combined with rice husk liquid smoke as a natural food preservative. The research method used a completely randomized design (CRD) with 5 treatments repeated three times. The treatments used were: A0 (1% Chitosan + 1% Acetic Acid + 1% Glucose), A1 (1% Chitosan + 1% Acetic Acid + 1% Glucose + 1% Rice Husk Liquid Smoke), A2 (1% Chitosan + 1% Acetic Acid + 1% Glucose + 2% Rice Husk Liquid Smoke), A3 (1% Chitosan + 1%s Acetic Acid + 1% Glucose + 4% Rice Husk Liquid Smoke), A4 (1% Chitosan + 1% Acetic Acid + 1% Glucose + 6% Rice Husk Liquid Smoke). The results showed that chitosan combined with rice husk had a very significant effect on the browning index value. The higher the concentration of liquid smoke, the higher the result of the browning index produced. The Maillard reaction occurs due to the presence of aldehyde ketone compounds in the liquid smoke of rice husk meeting the free amino acid compounds of chitosan and glucose in the heating process so that the Maillard reaction can take place. The best concentration is treatment A4 which gets optimal results on the brownish index produced.
Pengaruh Ikan Lele (Clarias sp) terhadap Karakteristik Kerupuk Ikan Microwave sebagai Cemilan Sehat Tinggi Protein Guttifera, Guttifera; Ratna Sari, Selly; Yesi, Desri; Arafah, Elmeizy; Cahya, Gemala
Publikasi Penelitian Terapan dan Kebijakan Vol 7 No 1 (2024): Publikasi Penelitian Terapan dan Kebijakan
Publisher : Badan Penelitian dan Pengembangan Daerah Provinsi Sumatera Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46774/pptk.v7i1.581

Abstract

The purposed study is to produced crackers that can expand and produced a good surface appearance when cooked with a microwave oven. The research used a random design of factorial groups.The treatments were the formulations of catfish and tapioca (A) and levels microwave (B) (A1=1:2.5,A2=1.2:2.3,A3=1.4:2.1) and (B1=medium,B2=high). The Specified parameters include volume, texture and SEM (Scanning Electron Microscopy). The results showed that treatment of catfish and tapioca(A)formulations and power levels (B) had a real effect on the Volume and Texture of crackers embedded with microwave ovens. The crackers highest volume and the lowest texture are A3B2 (1.4:2.1, high) with a volume of 948.07% and a texture of 133.47 gf. Result of SEM (Scanning Electron Microscopy) analysis that samples with the highest fish formulation can produced a smoother surface appearance than other treatments.
ANALISIS ANTIBAKTERI PERUSAK MAKANAN KITOSAN KOMBINASI GAMBIR DAN GLUKOSA SEBAGAI PENGAWET ALAMI FUNGSIONAL UNTUK MAKANAN Selly Ratna Sari; Guttifera Guttifera; Elmeizy Arafah; Siti Lestari; Rizki Eka Putri; Raudhatus Saadah; Muhammad Sumsanto
Jurnal Perikanan Unram Vol 14 No 1 (2024): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i1.445

Abstract

Penelitian ini bertujuan untuk mengurangi limbah cangkang udang dan mengoptimalkan pengawetan yang sudah memiliki antibakteri dan antioksidan sebagai pengawet bakteri perusak makanan (Pseudomonas aeroginosa). Penelitian ini dilakukan untuk mencari formulasi yang tepat antara konsentrasi glukosa dan gambir. Rancangan Percobaan yang digunakan adalah Rancagan Acak lengkap yang dilakukan dengan tiga kelompok. Perlakuan adalah konsentrasi gambir (A): A1 = 2% A2 = 4% dan A3 = 6%, menggunakan konsentrasi kitosan dan glukosa yang sama 1%. Penelitian yang dilakukan membuat larutan pengawet kitosan kombinasi gambir dan glukosa sebagai pengawet alami dan pengujian antibakteri perusakan makanan dalam hal ini adalah bakteri Pseudomonas aeroginosa. Pengujian meliputi analisis antibakteri menggunakan diameter daya hambat (DDH). Diameter paling besar adalah perlakuan A1 : Kitosan 1%, Glukosa 1%, Asam Asetat 1%, Gambir 2%. Diamter daya hambat tertinggi yaitu sebesar 26 mm sehingga perlakuan A1 menjadi perlakuan terbaik.
MODIFIKASI KITOSAN ASAP CAIR Cocos nucifera SEBAGAI PENGAWET ALAMI PANGAN (ANTIBAKTERI Staphylococcus aureus) Selly Ratna Sari; Maya Resta Kanya; Rani Ria Rizki; Guttifera Guttifera; Agung Riswandi
Jurnal Perikanan Unram Vol 13 No 4 (2023): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v13i4.645

Abstract

Pengawet menjadi salah satu bahan tambahan pangan yang semakin sering digunakan. Terlebih lagi dengan kemajuan teknologi produksi pangan. Pengawet alami sangat diperlukan untuk mengganti penggunaan formalin yang banyak beredar di masyarakat. Penelitian ini memiliki tujuan untuk mengetahui aktivitas antibakteri kitosan kombinasi asap cair dari tempurung kelapa (C. nucifera) sebagai pengawet alami. Pengujian dengan bakteri Staphylococcus aureus. Rancangan Acak Lengkap (RAL) dengan 4 perlakuan yang diulang sebanyak tiga kali. Perlakuan penelitia yaitu A0 (1% Kitosan + 1% Asam Asetat + 1% Glukosa), A1 (1% Kitosan + 1% Asam Asetat + 1% Glukosa + 1% Asap Cair), A2 (1% Kitosan + 1% Asam Asetat + 1% Glukosa + 3% Asap Cair) dan A3 (1% Kitosan + 1% Asam Asetat + 1% Glukosa + 5% Asap Cair). Hasil penelitian menunjukkan bahwa hasil aktivitas antibakteri asap cair tempurung kelapa (Cocos nucifera) berpengaruh nyata terhadap aktivitas bakteri Staphylococcus aureus. Aktivitas antibakteri terjadi karea muatan positif antara kitosan glukosa menghasilkan ikatan muatan negatif. Muatan tersebut menyebabkan membrann sel pecah dan membentuk antibakteri. Konsentrasi aktivitas antibakteri dan antioksidan terbaik adalah perlakuan adalah perlakuan A3 (konsentrasi 1% kitosan + 1% glukosa + 3% asap cair tempurung kelapa) yang mendapat hasil yang optimal terhadap bakteri Staphylococcus aureus.
Effectiveness of growing catfish (Clarias gariepenus) using feed with chicken manure substitution Puteri, Rizki Eka; Saadah, Raudhatus; Guttifera, Guttifera; Lestari, Siti; Rizki, Rani Ria; Prariska, Donny; Sari, Selly Ratna; Rarassari, Madyasta Anggana; Khairunisa, Eka Nurriza
Arwana: Jurnal Ilmiah Program Studi Perairan Vol 6 No 2: November 2024
Publisher : Program Studi Akuakultur, Fakultas Pertanian, Universitas Almuslim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51179/jipsbp.v6i2.2981

Abstract

Catfish is a fish that is currently in great demand among Indonesian people. Catfish are nocturnal fish that are active at night and are also omnivorous or eat everything. Catfish is a fish that can consume food from plants such as vegetables and trash fish as well as other food ingredients, one of which is chicken manure. The nutritional content of chicken manure can be substituted in making catfish feed so that the use of chicken manure for fish feed can be done. In this study, 4 treatments were made with 3 repetitions, namely A1 (control), A2 (10%), A3 (15%) and A4 (20%). The highest protein content was obtained in treatment A4 (20%) with a value of 32.40%. The best daily growth results were obtained in treatment A2 (10%) which was 3.80 cm and was the highest value compared to the daily growth value in the control. The best survival rate results were obtained in treatment A3 (15%), namely 99.33%. The best feed efficiency was obtained in treatment A2 (10%), namely 97.70% and the highest survival value was obtained in this treatment. From the results of the research that has been carried out, it was found that the best treatment is the use of chicken manure in treatment A2, namely the use of 10% manure in additional feed for catfish farming fish, so that the use of 10% chicken manure in 1 kg of feed can increase growth and feed efficiency in fish farming catfish.
Suboptimal Land Analysis of Agricultural Fishery Resources (Chitosan-Liquid Smoke Cocos nucifera) as Natural Food Preservatives Sari, Selly Ratna; Rizki, Rani Ria; Guttifera, Guttifera; Riswandi, Agung
Jurnal Lahan Suboptimal : Journal of Suboptimal Lands Vol. 14 No. 1 (2025): JLSO
Publisher : Research Center for Suboptimal Lands (PUR-PLSO), Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/jlso.14.1.2025.679

Abstract

One of the suboptimal land resources is shrimp and coconut. Increasing productivity on suboptimal land is essential by utilizing typical land. A concern arises with the use of waste as a preservative. The necessity to replace preservatives made from chemical raw materials with natural alternatives is evident. The research aimed to determine and optimize the antioxidant properties of chitosan combined with liquid smoke from coconut shells (Cocos nucifera) as a natural food preservative. The study utilized a Completely Randomized Design (CRD) with 4 treatments repeated three times. The treatments consisted of different concentrations. The results indicated that varying concentrations of Cocos nucifera liquid smoke combined with sterilized glucose and chitosan had a significant effect on antioxidant analysis and the Maillard reaction. Higher concentrations of liquid smoke resulted in increased browning, likely due to the Maillard reaction occurring when glucose and chitosan were mixed with liquid smoke and then sterilized using an autoclave. This condition was expected to be favorable as it involves a reaction between free amino acids in chitosan and reducing sugar compounds from glucose. Additionally, aldehyde ketone compounds are found in Cocos nucifera coconut shell liquid smoke. Finally, the optimal concentration for antioxidant activity was treatment A2 (total concentration of 1% chitosan + 1% glucose + 3% coconut shell liquid smoke) with an IC50 value of 6.69% and a brown absorbance of 0.45%.
PENINGKATAN MOTIVASI KEWIRAUSAHAAN SISWA AGRIBISNIS PERIKANAN MELALUI IMPLEMENTASI SISTEM TEKNOLOGI AKUAKULTUR GREEN WATER, BIOFOK DAN AQUAPONIK DI SMK UNGGUL NEGERI 2 BANYUASIN III Rizki, Rani Ria; Puteri, Rizki Eka; Oktavianti, Santi; Arafah, Elmeizy; Guttifera; Lestary, Siti; Prariska, Donny; Triesia, Diah; Sari, Selly Ratna
Jurnal Abdi Insani Vol 12 No 5 (2025): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v12i5.1994

Abstract

SMK Unggul Negeri 2 Banyuasin III, established in 2014, focuses on developing agribusiness, plantation, and fisheries skills to support the abundant natural resources in Banyuasin Regency. However, the limited practical facilities and the shortage of teachers with a fisheries background have resulted in suboptimal learning. This situation affects graduates' ability to master field skills and entrepreneurship that meet job market demands. This community service aims to enhance students' entrepreneurship through eco-friendly technologies, such as green water, bioflok, and aquaponics, for efficient and sustainable cultivation while reducing operational costs. The methods used in this service include the socialization of green water, bioflok, and aquaponics technologies, practical training in cultivation and entrepreneurship, implementation of eco-friendly technologies, as well as mentoring and evaluation. The sustainability of the program is maintained through monitoring of facilities, cultivation results, and marketing strategies. The results of the service show an improvement in students' knowledge and skills in modern aquaculture through Green Water, Bioflok, and Aquaponics technologies. The training successfully provided a deeper understanding of cultivation system principles, water quality management, and fish maintenance. Additionally, students gained skills in business analysis and marketing strategies for cultivation products. This program also increased students' entrepreneurial motivation to start sustainable fish farming businesses. This service successfully enhanced students' field skills and entrepreneurship, enabling them to compete according to job market needs. The program not only improved students' technical skills in fisheries and agriculture but also fostered an entrepreneurial mindset focused on sustainability and economic independence.
PENERAPAN APLIKASI SEDERHANA UNTUK FORMULASI PAKAN IKAN BERBASIS BAHAN BAKU LOKAL DI POKDAKAN RJ FARM Lestari, Siti; Triesia, Diah; Prariska, Donny; Rizki, Rani Ria; Puteri, Rizki Eka; Sari, Selly Ratna; Arafah, Elmeizy; Putri, Intan
Jurnal Abdi Insani Vol 12 No 5 (2025): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v12i5.2374

Abstract

Kelompok pembudidaya ikan RJ Farm (RJF) merupakan sebuah kelompok yang berdedikasi dalam budidaya ikan, khususnya ikan gabus dan ikan lele. RJ Farm melakukan kegiatan usaha ini mulai dari tahap pembibitan hingga pembesaran ikan. Kendala utama yang dihadapi adalah biaya produksi yang tinggi, terutama terkait dengan penggunaan pakan komersil yang harganya melebihi target biaya produksi menjadi tantangan  utama  bagi RJ Farm dalam  mengembangkan budidaya  ikan gabus dan lele.  Solusi yang ditawarkan untuk mengatasi permasalahan tersebut adalah pelatihan pembinaan tentang pembuatan pakan mandiri menggunakan bahan-bahan pakan lokal. Ini merupakan langkah penting dalam mengurangi ketergantungan terhadap pakan komersil yang harganya tinggi dan sulit didapatkan. Tujuan dari pelaksanaan kegiatan untuk mengenalkan penggunaan bahan baku lokal yang ada di Sumatera Selatanmeningkatkan pengetahuan masyarakat mengenai kandungan nutrisi dari bahan baku lokal, serta membekali mereka dengan kemampuan dalam merancang formulasi pakan secara sederhana menggunakan Microsoft Excel. Metode pelaksanaan  kegiatan meliputi  kunjungan  lokasi mitra dan lokasi bahan baku,  persiapan dan perencanaan, sosialisasi dan   pelatihan,  pemberian  materi  tentang bahan baku lokal sebagai sumber protein dan formulasi pakan dengan aplikasi komputer berbasis bahan baku lokal sesuai kebutuhan ikan serta evaluasi. Melalui kegiatan pengabdian  ini,  diharapkan  RJ Farm  mampu  meningkatkan produktivitas dan keberlanjutan usaha budidayanya. RJ Farm  akan menjadi lebih mandiri dalam memproduksi pakan mandiri yang berkualitas tinggi, serta mampu mengoptimalkan penggunaan sumber daya lokal yang tersedia. Selain itu, penerapan teknologi akan membantu meningkatkan efisiensi dan kinerja kelompok budidaya ikan dalam jangka panjang.
Co-Authors Abu Hasan Ace Baehaki Agung Riswandi Agung Riswandi Agus Srimudin Agus Supriadi Agus Wijaya Agus Wijaya Agus Wijaya Agustini, Sri Dendi Dendi, Dendi Devi Silsia Diah Triesia Dinar Tri Soelistyowati Donny Prariska Donny Prariska Eddy Supriyono efano Iga Safitri Efano Safitri Egi Yovandre eka nurrizah Elisa Wildayana Elmeizy Arafah Elmeizy Arafah Elmeizy Arafah Elmeizy Arafah Elmeizy Arafah Elmeizy Arafah Filli Pratama Fitria Tsani Farda Gemala Cahya Guttifera Guttifera Guttifera Guttifera Eka Guttifera Guttifera Guttifera Guttifera Guttifera Guttifera Guttifera Guttifera Guttifera Guttifera Guttifera Guttifera, Guttifera handayani, martatika Hasan, Jordan Inayatullah, Ahlam Kalsum, Leila Kanya, Maya Resta Khairunisa, Eka Nurriza Khairunnisa, Eka Nurriza Koto, Hidayat Leila Kalsum Lestary, Siti Lifianthi, Lifianthi Lukman m gandri haryono Mardiana Maya Resta Kanya maya resta kanya Maya Resta Kanya Maya Resta Kanya Muhammad Rama Nopan Ariyadi Muhammad Sumsanto Oktavianti, Santi Pikha bimon Prariska, Donny Prastiyo Wibowo Puteri Anugerah Putri, Intan Putri, Rizki Eka Rani Ria Rizki Rani Ria Rizki Rarassari, Madyasta Anggana Raudhatus Sa'adah Raudhatus Sa'adah Raudhatus Sa'adah Raudhatus Sa'adah Raudhatus Sa'adah Raudhatus Saadah Raudhatus Sa’adah Raudhatus Sa’daah Reza Mahendra Reza Mahendra Riani, Ira Gusti Rindit Pambayuan Rindit Pambayun Rindit Pambayun Rindit Pambayun Riswandi, Agung Ritonga, Nia Boru rizki Eka Puteri Rizki Eka Puteri Rizki Eka Puteri Rizki Eka Puteri Rizki Eka Puteri Rizki Eka Puteri Puteri Rizki Eka Puteri, Rizki Eka Rizki Eka Putri Rizki, Rani Rizki, Rani Ria Sa'adah, Raudhatus Saadah, Raudhatus Shanti Dwita Lestari Shanti Dwita Lestari Sianturi, Ion Tarsardo Siti Lestari Siti Lestari Sri Agustini Sri Wulandari Susiana Susiana Syafnil Syafnil theresia tere Tri Wardani Widowati Utami, Aldilla Sari Wijaya, Agus Yesi, Desri Yunita Sari