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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Pendidikan Indonesia Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Bioedukasi: Jurnal Pendidikan Biologi JPS Unimus BERITA BIOLOGI BIOMA Argipa (Arsip gizi dan Pangan) Jurnal Teknologi Pangan dan Hasil Pertanian AGRITEKNO, Jurnal Teknologi Pertanian TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Edubiotik : Jurnal Pendidikan, Biologi dan Terapan Jurnal Komunikasi Pendidikan Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Riset Biologi dan Aplikasinya Proceeding Biology Education Conference Journal Of World Science Prosiding SNPBS (Seminar Nasional Pendidikan Biologi dan Saintek) AGRIC Science Technology and Management Journal (STMJ) Edubiotik : Jurnal Pendidikan, Biologi dan Terapan
Lusiawati Dewi
Satya Wacana Christian University
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Physics Public Health Social Sciences Other

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Penambahan angkak (monascus purpureus) pada tempe dalam peningkatan antioksidan Ega Meilenia Putri Pamungkas; Lusiawati Dewi; Marisa Christina Tapilouw

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v13i2.2923

Abstract

Tempe is a fermented food product that can be consumed as an energy source. The use of soybeans as a basic ingredient and the addition of Angkak can improve the quality of tempeh such as increasing its water content and antioxidants. The purpose of this study was to determine the effect of giving Angkak at a certain concentration on the quality of tempeh. The study used a single pattern Completely Randomized Design (CRD) where 1 factor was the administration of Angkak at a certain concentration with each treatment 5 times. The result of this research is that there is an effect of giving Angkak at a certain concentration on the quality of tempeh. The highest antioxidant activity was found in tempeh with an additional concentration of 1.5% (4532.01ppm). The addition of Angkak also affects the moisture content of tempeh, which increases due to the hygroscopic condition of the Angkak powder. In addition, from the organoleptic test, it was found that the addition of Angkak at a concentration of 1% was more in demand by respondents than concentrations of 0%, 0.5%, and 1.5%.
Penambahan putih telur sebagai peningkat protein pada tempe kedelai Novitasari Priskalia Puteri; Lusiawati Dewi; Anggara Mahardika
Edubiotik : Jurnal Pendidikan, Biologi dan Terapan Vol 5 No 02 (2020): Edubiotik : Jurnal Pendidikan, Biologi dan Terapan
Publisher : Program Studi Pendidikan Biologi, Fakultas Pendidikan Ilmu Eksakta dan Keolahragaan, IKIP Budi Utomo Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33503/ebio.v5i02.768

Abstract

Efforts to increase protein in Tempe can provide positive values for native Indonesian food. The amount of remaining egg white in the bread industry can be used in making soybean Tempe. Egg white which is rich in albumin has never been used in the manufacture of soybean tempeh by the producer. This research aims to determine the effect of adding raw and steamed egg whites on the protein content of soybean Tempe. This study used a Completely Randomized Design (CRD) with 3 replications. The concentrations of egg whites used in the research included 0%, 2%, 4%, 6%, 8%, and 10%. The research instrument used was the observation sheet for protein content using the Lowry method. The research data were dissolved protein content. The data analysis technique used Two Way ANOVA. The results of the research showed that there was no effect of adding raw and steamed egg whites on soybean Tempe protein content (P > 0.05). However, the addition of raw egg whites can increase the protein content of soybean Tempe, compared to steamed egg whites. The conclusion of this research is the addition of raw and steamed egg whites does not have a significant effect on the protein content of soybean Tempe. The right type of egg white flour to increase the protein content of soybean Tempe is raw egg white flour with a protein content of 15.0 per 100 grams.
DETEKSI KANDUNGAN RHODAMIN B PADA SAUS SERTA CEMARAN BORAKS DAN BAKTERI SALMONELLA SP. PADACILOK KELILING SALATIGA Ardhikajaya Wahyu Prasetya; Lusiawati Dewi
Agric Vol. 28 No. 1 (2016)
Publisher : Fakultas Pertanian dan Bisnis, Universitas Kristen Satya Wacana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24246/agric.2016.v28.i1.p69-78

Abstract

ABSTRACTBorax and rhodamine B are preservative and dye banned to be used in food products. However, some traders still use borax and rhodamine B to their food and drink products. Cilok is a kind of food liked by schoolchildren and categorized as street vendor food (PKL). Most of food sold by street vendor has not touched by strict control from BPOM, so its quality is not good. Pentol cilok is a food made by starch. It tastes delicious and chewy. Furthermore, it is liked by schoolchildren. Cilok is also served by adding the sauce in order to make it tastier. It is common to add dye in that sauce and the dye is not natural dye nor food coloring. In the cilok, the contamination of microbe especially Salmonella sp. is influenced by unhygienic process. This research aims to find out borax and Salmonella sp. contamination and also the existence of rhodamine B on the cilok sauce. The methods used in this research are qualitative, quantitative, and the detection of Salmonella sp. contamination. The result shows, of the 8 tested samples, 4 samples (sample B, C, E, and H) contain little amount of borax, the sauce contains no rhodamine B. This can be seen from Rf value and color reaction test. On the testing of Salmonella sp., there are bacteria before boiling process (when cilok is still in the form of dough) and there are no bacteria after boiling and steaming process, so it is safe to be consumed.
DETEKSI CEMARAN BAKTERI KOLIFORM DAN Salmonella sp. PADA TEMPE YANG DIKEMAS DAUN PISANG DI DAERAH SALATIGA Khanifa Nurul Khaq; Lusiawati Dewi
Agric Vol. 28 No. 1 (2016)
Publisher : Fakultas Pertanian dan Bisnis, Universitas Kristen Satya Wacana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24246/agric.2016.v28.i1.p79-86

Abstract

ABSTRACTBanana leaves-wrapped tempeh is a traditional food as a conventional base of vegetable protein source. Fermented soybeans into tempeh assisted by fungi kind Rhizopusoligosporus, Rhizopusoryzae and Rhizopusstolonifer. Hygiene is very important in the process of fermentation as it will affect the end result of products. Packaging materials can serve as a protective product, but related to the materials used can be the sources of microbial contaminants in food packaging.For small-scale Tempeh industry in Salatiga area commonly use banana leaves to wrap tempeh.The absence of leaves-wrapped tempeh quality standard made the manufacturers ignore the tempeh processing standard quality. The purpose of this study is to obtain data on the number of coliforms contamination and the presence or absence of Salmonella sp. contamination on banana leaves-wrapped soybean tempeh from manufacturer of production 5-10 kg per day in District of Sidorejo and Tingkir, Salatiga with standar provision of SNI 3144-2015.For the detection of coliform contamination, method used Most probable Number (MPN) series of three tubes with Presumtive Test and Comfirmative Test, as well as the detection of Salmonella sp. with SSA (Salmonella Shigella Agar) specific media. The research result that average sample of manufacturers in Sidorejo and Tingkir District have not met the standard limits of coliform contamination. The highest value of coliform contamination was >1100 APM/g and lowest value was 7 APM/g, while the Salmonella sp. detection in average yield positive result but found one sample showed negative result. Found one sample contaminated with Shigella sp. bacteria.High contamination of coliform and Salmonella was identified obtain from the tools and materials used in manufacturing process, lack of sanitation in manufacture environment, and so the individual as the manufacturer.
PEMANFAATAN TEPUNG AGAR SEBAGAI PEMBUNGKUS PROTEIN IKAN PADA TEMPE Anggara Mahardika; Lusiawati Dewi; Dhanang Puspita; Ferdy F Rondonuwu
Science Technology and Management Journal Vol. 1 No. 2 (2021): Agustus 2021
Publisher : Fakultas Sains dan Teknologi, Universitas Nasional Karangturi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53416/stmj.v1i2.36

Abstract

Tempe merupakan makanan asli Indonesia yang menjadi salah sumber protein nabati. Tempe dibuat dari fermentasi kacang kedelai menggunakan khamir Rhizous sp. Proses fermentasi ini dapat membuat tempe menjadi pangan fungsional karena protein pada kacang kedelai dirubah menjadi protein terlarut yang lebih sederhana dan mudah dicerna. Tempe banyak dikonsumsi msyarakat Indonesia karena harganya yang sangat terjangkau. Sebagai sumber protein dengan harga terjangkau, tempe memiliki kandungan protein lebih rendah dari pada ikan dan daging. Penambahan protein pada tempe sudah banyak diteliti, salah satunya dengan menambahkan tepung ikan pada proses pembuatan tempe. Namun penambahan protein ini dapat menurunkan kualitas tempe. Penurunan kualitas ini disebabkan karena khamir dapat tumbuh dengan sangat cepat sehingga mempercepat tempe menjadi busuk. Pada penelitian ini, tepung agar dari alga merah akan diaplikasikan sebagai pembungkus tepung ikan untuk menambah protein pada tempe. Tepung ikan yang dibungkus dengan tepung agar dalam bentuk boba dapat menjaga proteinnya tidak terdegradasi oleh khamir tempe. Hal ini ditunjukan dari data uji protein antara tempe tanpa boba ikan dan tempe boba ikan. Data uji protein menunjukan tidak adanya peningkatan protein terlalut selama masa fermentasi kedelai antara tempe boba ikan dan kontrol. Di sisi lain, data spectra inframerah dekat menunjukan bahwa penambahan tepung agar sebagai pembungkus tepung ikan tidak merubah karakter kimia pada tepung ikan. Kemampuan tepung agar dalam menjaga protein ikan agar tidak terdegradasi ini disebabkan karena tidak adanya enzime agarose pada tempe.
SUBSTITUSI TEPUNG TEMPE BELUT PADA STIK TEMPE DALAM PENINGKATAN PROTEIN, MINERAL DAN ANGKA KETIDAKJENUHAN Lusiawati Dewi; Onesiforus O. Dhimas Asmara
Science Technology and Management Journal Vol. 2 No. 1 (2022): Januari 2022
Publisher : Fakultas Sains dan Teknologi, Universitas Nasional Karangturi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53416/stmj.v2i1.65

Abstract

Tempe merupakan fermentasi tradisional dan kedelai sebagai bahan dasarnya. . Penambahan tepung belut pada tempe meningkatkan gizi. Tempe belut merupakan produk yang dihasilkan dari penambahan tepung belut pada proses fermentasi tempe. Produk tempe belut dibuat dari tepung terigu kemudian digunakan sebagai substitusi tepung pada produk pangan. Produk makanan yang dibuat dalam penelitian ini adalah Tempe Stick. Tujuan penelitian mengukur kandungan protein, nilai tak jenuh dan mineral pada stik tempe dengan penambahan tepung tempe belut. Konsentrasi tepung tempe belut yang ditambahkan pada stik tempe sebesar 0%, 6%, 12%, dan 18%. Hasil penelitian dianalisis menggunakan rancangan acak kelompok dengan empat perlakuan dan enam ulangan. Hasil penelitian menunjukkan bahwa kandungan protein dan mineral mengalami peningkatan pada penambahan tepung tempe belut. Protein dan mineral tertinggi pada 18%, sebesar 14,89%, dan 1,48%. Uji organoleptik meliputi uji sensoris aroma, kenampakan, rasa dan tekstur, menunjukkan penambahan tepung tempe belut yang disukai konsentrasi 6%.
Penambahan Biji Chia (Salvia hispanica L.) pada Fermentasi Tempe Kedelai dalam Peningkatan Aktivitas Antioksidan dan Nilai Kesukaan Dwianto, Stefanus Agung; Meitiniarti, V Irene; Sukmana, Andreas Binar Aji; Dewi, Lusiawati
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 9, No 2 (2024): June 2024
Publisher : Universitas Atma Jaya Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24002/biota.v9i2.7828

Abstract

Tempe merupakan produk pangan berbahan kedelai (Glycine max) yang difermentasi dengan melibatkan mikroba dari genus Rhizopus. Tempe memiliki berbagai kandungan gizi dan senyawa, salah satunya adalah antioksidan. Untuk meningkatkan kandungan antioksidan dalam tempe dapat dilakukan dengan penambahan bahan alami. Biji chia (Salvia hispanica) dipilih karena termasuk bahan pangan fungsional dan memiliki kandungan antioksidan. Tujuan penelitian ini untuk mengetahui efektivitas penambahan biji chia pada fermentasi tempe kedelai dalam peningkatan antioksidan dan nilai kesukaan. Penelitian dilakukan menggunakan RAL dengan satu faktor dan empat taraf perlakuan, yaitu konsentrasi penambahan biji chia 0%,  0,5%, 1% dan 1,5% (b/b). Penentuan aktivitas antioksidan dilakukan dengan metode DPPH, sedangkan uji hedonik dilakukan menggunakan kuesioner pada 15 orang panelis. Hasil pengukuran antioksidan menunjukkan penambahan biji chia pada tempe dapat meningkatkan aktivitas antioksidan yang dapat dilihat pada persen inhibisi. Persen inhibisi paling tinggi yaitu pada konsentrasi biji chia 1% yaitu sebesar 69,83%. Pada uji hedonik dengan uji Univariate dan uji lanjutan Duncan, perlakuan tempe tanpa pemberian bumbu menunjukkan tidak berbeda nyata antar konsentrasi perlakuan pada parameter aroma dan tekstur. Sedangkan perlakuan tempe dengan penambahan bumbu menunjukkan tidak berbeda nyata antar konsentrasi perlakuan pada parameter tekstur dan rasa.
Penambahan Bunga Telang (Clitoria ternatea L.) Pada Fermentasi Tempe Sebagai Peningkat Antioksidan dan Pewarna Alami Gracelia, Kresentia D; Dewi, Lusiawati
AGRITEKNO: Jurnal Teknologi Pertanian Vol 11 No 1 (2022): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2022.11.1.25

Abstract

Food additives or additives are ingredients or mixtures if added to raw ingredients can affect the nature and shape of food and beverage. Some functions of these ingredients’ addition include a preservative, flavoring, coloring, antioxidant, and others. Tempeh is one of the foods consumed by many people, especially in Indonesia. The addition of additives to tempe can increase its nutritional components such as increasing antioxidant levels. Butterfly pea flower (Clitoria ternatea L.) is added as an additive to increase antioxidants because, from several studies, the flower has a high antioxidant. The addition of butterfly pea flower is also expected to affect the antioxidant activity and give the tempe an attractive aroma, taste, and color. The objective of this research was to determine the effect of butterfly pea flower addition with concentrations of 0%, 0.5%, 1%, 1.5%, and 2% on antioxidant activity using the DPPH method, and the organoleptic properties of tempeh based on the preference level (hedonic) using a questionnaire. Based on the results obtained, it was shown that the addition of butterfly pea flower was able to increase the antioxidant activity. This can be seen from the IC50 value at the addition at 2% concentration, which showed the highest value of 2398.5 ppm from each treatment even though in the antioxidant power category, it was still relatively low. Then on the organoleptic test, the results showed that in the color parameter, panelists tended to like the butterfly pea flower addition at a concentration of 1%, while in the aroma and taste parameters the panelists liked the butterfly pea flower addition at a concentration of 0.5%. Keywords: Antioxidant; butterfly pea flower (Clitoria ternatea L.); natural dye; organoleptic; tempeh. ABSTRAK Bahan tambahan pangan atau bahan aditif merupakan bahan ataupun campuran yang jika ditambahkan ke dalam bahan baku dapat mempengaruhi sifat serta bentuk dari suatu makanan dan minuman. Beberapa fungsi dari penambahan bahan ini diantaranya adalah sebagai pengawet, penyedap, pewarna, antioksidan dan lainnya. Tempe merupakan salah satu pangan yang banyak dikonsumsi oleh masyarakat terutama di Indonesia. Penambahan bahan aditif pada tempe dapat meningkatkan komposisi gizinya seperti meningkatkan kadar antioksidan. Bunga telang (Clitoria ternatea L.) ditambahkan sebagai bahan aditif untuk meningkatkan antioksidan karena dari beberapa penelitian yang dilakukan, bunga tersebut memiliki antioksidan yang cukup tinggi. Penambahan bunga telang juga diharapkan dapat mempengaruhi aktivitas antioksidan serta memberikan aroma, rasa dan warna yang menarik pada tempe. Tujuan dari penelitian ini adalah mengetahui pengaruh penambahan bunga telang dengan konsentrasi 0%, 0,5%, 1%, 1,5% dan 2% terhadap aktivitas antioksidan dengan metode DPPH, dan sifat organoleptik pada tempe berdasarkan tingkat kesukaan (hedonik) menggunakan kuisioner. Berdasarkan hasil yang diperoleh, ditunjukkan bahwa penambahan bunga telang mampu meningkatkan aktivitas antioksidan. Hal ini dilihat dari nilai IC50 pada penambahan konsentrasi 2% menunjukkan nilai tertinggi yaitu 2398.5 ppm dari setiap perlakuan walaupun dalam kategori kekuatan antioksidan, masih tergolong rendah. Kemudian pada uji organoleptik, hasil menunjukkan bahwa dalam parameter warna, panelis cenderung menyukai penambahan bunga telang pada konsentrasi 1%, sedangkan pada parameter aroma dan rasa panelis menyukai penambahan bunga telang dengan konsentrasi 0,5%. Kata kunci: Antioksidan; bunga telang (Clitoria ternatea L.); organoleptik; pewarna alami; tempe.
Karakteristik Mutu Tempe Kedelai (Glycine max L.) yang Dikemas dengan Klobot Ellent, Sifera S C; Dewi, Lusiawati; Tapilouw, Marisa Chr
AGRITEKNO: Jurnal Teknologi Pertanian Vol 11 No 1 (2022): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2022.11.1.32

Abstract

Tempeh is a processed food made from fermented soybeans using the mold Rhizopus oryzae or Rhizopus oligosporus which has the main nutritional content of 56% protein. Quality tempeh has the characteristics of being compact, slightly grayish-white in color, and has a distinctive tempeh aroma. In general, tempe is packaged using banana leaves and plastic. The type of packaging in temphe can affect the quality characteristics of tempe. The purpose of this study was to analyze the quality characteristics of tempe with packaging using klobot (corn husk) on four main parameters are protein content, moisture content, shelf life, and organoleptic properties. This study used a completely randomized design with three treatments and three repetitions, namely banana leaf packaging, plastic packaging, and klobot packaging. Based on the results obtained, the use of the type of packaging has a significant effect on the 95% significance level on the physicochemical characteristics (protein and moisture content). Tempeh wrapped in klobot has a protein content of 23,87 ± 1,17 (%) and a moisture content of 51,58 ± 0,30 (%). This value is in accordance with Indonesian National Standard 3144: 2015 that the protein content of soybean tempeh is at least 15% (w/w) and the moisture content of soybean tempeh is a maximum of 65%. Next, the shelf-life analysis showed that tempeh wrapped in klobot had a shelf life of 5 days with a slight tempeh texture. Then based on the result of the organoleptic test, variation of treatment has no significant effect at the 95% significance level on organoleptic characteristics of color, flavor, texture, taste and significantly affects overall preference organoleptic characteristics. Keywords: Klobot, packaging, quality characteristics, tempeh ABSTRAK Tempe merupakan makanan olahan yang dibuat dari kacang kedelai hasil fermentasi menggunakan kapang Rhizopus oryzae atau Rhizopus oligosporus yang memiliki kandungan gizi utama yaitu protein sebesar 56%. Tempe yang berkualitas memiliki karakteristik yaitu berbentuk kompak, berwarna putih serta memiliki aroma khas tempe. Pada umumnya tempe dikemas dengan menggunakan daun pisang dan plastik. Jenis kemasan pada tempe dapat mempengaruhi karakteristik mutu tempe. Tujuan penelitian ini untuk menganalisis karakteristik mutu tempe dengan pengemasan menggunakan klobot (kulit jagung) terhadap empat parameter utama yaitu kadar protein, kadar air, umur simpan dan sifat organoleptik. Penelitian ini menggunakan rancangan acak lengkap dengan tiga perlakukan dan tiga kali pengulangan yaitu kemasan daun pisang, kemasan plastik, dan kemasan klobot. Berdasarkan hasil yang diperoleh penggunaan jenis pengemas berpengaruh nyata pada taraf signifikansi 95% terhadap karakteristik fisikokimia (kadar protein dan air). Tempe yang dibungkus dengan klobot memiliki kadar protein sebesar 23,87 ± 1,17 (%) dan kadar air sebesar 51,58 ± 0,30 (%). Nilai tersebut sesuai dengan dengan Standar Nasional Indonesia 3144: 2015 bahwa kadar protein tempe kedelai minimal 15% (b/b) dan kadar air tempe kedelai maksimal 65%. Selanjutnya pada analisis umur simpan menunjukkan bahwa tempe yang dibungkus klobot memiliki daya simpan 5 hari dengan tekstur tempe yang sedikit lunak. Kemudian berdasarkan hasil uji organoleptik, variasi perlakuan tidak berpengaruh nyata pada taraf signifikansi 95% terhadap karakteristik organoleptik warna, aroma, tekstur, rasa dan berpengaruh nyata terhadap karakteristik organoleptik kesukaan secara keseluruhan. Kata Kunci: Karakteristik mutu; kemasan; klobot; tempe
The Addition Effect of Cheese to Tempeh Against Flavor, Function, and Product Attractiveness Novianti, Riska T; Dewi, Lusiawati; Situmorang, Risya Pramana
AGRITEKNO: Jurnal Teknologi Pertanian Vol 11 No 2 (2022): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2022.11.2.72

Abstract

Tempeh is a type of soybean-based food made by a fermentation process. Processing soybeans into tempeh can involve adding natural additives to increase nutritional value and to make it more fulfilled. Cheese is a food derived from animal milk with high protein content. Adding cheese to soybean tempeh fermentation can increase tempeh protein so that the protein in tempeh consists of vegetable and animal protein. The study's objective was to measure protein content, moisture content, and organoleptic tests (taste, smell, color, and mycelial appearance) on tempeh when given cheese powder. The method used is firstly drying cheese into powder, then making tempeh with cheese powder added to various concentrations (0%, 0.5%, 1%, 1.5%, and 2%). The Lowry method tested the protein content, while the water content was tested using gravimetry. An organoleptic test was carried out based on several parameters: odor, taste, color, and mycelium density. Results from this study, the results of the increase in protein levels from each given concentration. The water content did not provide a significantly different effect from any given concentration of cheese. And based on the organoleptic test, the addition of cheese to tempeh did not affect the mycelium's color, taste, smell, and density. Adding cheese to soybean tempeh can be an alternative in increasing protein content; besides, adding cheese does not significantly affect the product's taste, smell, color, and Mycelium distribution density.
Co-Authors Aditya Surya Piansti Agus Ariyanto Agustina Dwi Retno Nurcahyanti Andreas Binar Aji Sukmana Andriyani Dea Wulandari Anggada, Richard Dharma Anggara Mahardika Anggara Mahardika Anggara Mahardika Ardhikajaya Wahyu Prasetya Brigitta Erlien Mutiara Yuliastuti Desy Fajar Priyayi Dhanang Puspita Dwianto, Stefanus Agung Ega Meilenia Putri Pamungkas Ellent, Sifera S C Ferdy F Rondonuwu Gracelia, Kresentia D Hapsari, Martina Widhi Hartati Soetjipto Heleri, Heleri Khanifa Nurul Khaq Kris H. Timotius Kusuma, Rizky Dewi Darma Lelatobur, Lovely Ezverenzha Marampa, Edgar Meyer Marisa Christina Tapilouw Monica Ageng Wardani Novianingrum, Milka Putri Novianti, Riska T Novitasari Priskalia Puter Novitasari Priskalia Puteri Onesiforus O. Dhimas Asmara Prasetya, Adelia Purwoko, Agus Ratih Paramastuti Richard Dharma Anggada Risya Pramana Situmorang Rivy Valen Pabesak Rizkaprilisa, Windy Sentot Adi Prayitno Setiawan, Sia, Clarissa Eleora Sopacuaperu, Sonia Falensia Sucahyo Sucahyo, S Vincentia Irene Meitiniarti WINDY WINDY