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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal AGROTEKNOLOGI 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 Food Science and Technology Journal (Foodscitech) Edubiotik : Jurnal Pendidikan, Biologi dan Terapan Jurnal Komunikasi Pendidikan Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Riset Biologi dan Aplikasinya Journal of Science and Science Education 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
Karangturi Nasional University Semarang
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 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.
STUDI KOMPARASI KETERCAPAIAN HASIL UJIAN AKHIR NASIONAL IPA PROGRAM REGULER DAN INTERNASIONAL SMP KRISTEN KALAM KUDUS SURAKARTA Anggada, Richard Dharma; Situmorang, Risya Pramana; Dewi, Lusiawati
Jurnal Komunikasi Pendidikan Vol 2 No 2 (2018): Jurnal Komunikasi Pendidikan
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jkp.v2i2.132

Abstract

Penelitian ini bertujuan untuk untuk mengetahui perbandingan antara program internasional dan reguler terhadap ketercapaian ujian akhir dari peserta didik di SMP Kristen Kalam Kudus Surakarta.Hasil ujian nasional Ilmu Pengetahuan Alam (IPA) dari tahun 2012-2017 digunakan untuk membandingkan kedua program berdasarkan uji statistik Mann-Whitney sebagai dasar pengambilan keputusan. Selain itu, dilakukan analisis faktor yang mempengaruhi ketercapaian hasil belajar yang meliputi: sarana prasarana, kompetensi profesional guru, dan ketercapaian kurikulum didapatkan melalui angket yang diberikan kepada guru IPA dan observasi. Berdasarkan uji Mann-Whitney, nilai P uji kedua kelompok ini sebesar 0.005 (sig. < 0.05) dari rata-rata program internasional yaitu 81.45 yang lebih besar dibandingkan rata-rata program reguler yaitu 78.32. Perbedaan hasil belajar tersebut dipengaruhi oleh beberapa faktor seperti sarana prasarana, kompetensi profesional guru, dan ketercapaian kurikulum. Program internasional cenderung lebih baik pada ketiga faktor tersebut dibandingkan program reguler meskipun ketercapaian nilai UN IPA antar tahun pelajaran dari program internasional menunjukkan tren menurun apabila dibandingkan dengan tren program reguler yang cenderung meningkat. Analisis terhadap faktor yang mempengaruhi hasil belajar menunjukkan bahwa sarana prasarana, kompetensi professional guru, dan ketercapaian kurikulum akan mempengaruhi ketercapaian pembelajaran peserta didik.Kata kunci : program kelas reguler, program internasional
Antibacterial Activity of Garlic Added to Tempeh against Bacillus sp. and Escherichia coli Prasetya, Adelia; Dewi, Lusiawati; Pramana Situmorang, Risya
Jurnal Riset Biologi dan Aplikasinya Vol. 4 No. 1 (2022)
Publisher : Universitas Negeri Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26740/jrba.v4n1.p34-41

Abstract

Tempeh (tempe) has been known to have antibacterial properties due to the presence of glycoprotein compounds, antimicrobial peptides, and flavonoids produced by the fungus Rhizopus spp. during the fermentation process. The addition of garlic powder is expected to increase the antibacterial activity of tempeh against contaminant bacteria. This research aimed to analyze the antibacterial activity, water content, and organoleptic properties (taste, aroma, and color) of tempeh with garlic powder supplementation. Garlic powder was added to the tempeh fermentation process with various concentrations of 0.15, 0.25, 0.50, and 0.75%. Antibacterial activity, water content, and qualitative organoleptic tests were analyzed using paper disk diffusion, gravimetric, and questionnaire methods. The results showed that the addition of garlic powder in all treatments for Bacillus sp had shown an inhibitory activity with moderate strength with an inhibitory power of 0.15; 0.25; 0.50; and 0.75% respectively 8±1.71; 10±1.71; 7±0.96; 9±0.58. Meanwhile, Escherichia coli showed no inhibitory activity. The addition of garlic powder at a concentration of 0.25% reduced the water content to 58.25±0.03. In addition, the addition of garlic powder was not able to affect the color but was able to influence the aroma and taste of tempeh. Garlic powder was able to inhibit Bacillus sp with the best concentration of 0.25%; the addition of garlic powder can reduce the water content and affect the aroma and taste of tempeh.
Karakteristik bakso tempe dengan penambahan tepung kulit bawang merah (Allium cepa L.) sebagai pangan fungsional Setiawan, Sia, Clarissa Eleora; Dewi, Lusiawati
ARGIPA (Arsip Gizi dan Pangan) Vol 10 No 1 (2025)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v10i1.18270

Abstract

As public awareness of the importance of health continues to grow, the demand for functional food products is also increasing. Red onion skins, often discarded as waste, are rich in antioxidants, while tempeh serves as a high-quality source of plant-based protein. These two local ingredients hold great potential for the development of diversified meatball products, appealing to a wide range of consumers, including vegetarians. This study aimed to evaluate the characteristics of tempeh-based meatballs enriched with red onion skin flour, focusing on consumer-preferred formulations, nutritional value, and functional food potential. A Completely Randomized Design (CRD) was employed with four treatment groups (0 g, 1.5 g, 3 g, and 4.5 g of red onion skin flour) and three replications. The addition of red onion skin flour significantly affected the color of the tempeh meatballs (p < 0.05). The optimal formulation was identified as F3, which contained 3 grams of red onion skin flour. This formulation received the highest average sensory scores: color (3.88), aroma (3.28), taste (3.44), and texture (3.24). Furthermore, the best formulation met the Indonesian National Standard (SNI 01-3820-2014) and demonstrated promising nutritional and functional properties, including antioxidant activity of 41.06%, protein content of 16.92%, moisture content of 35.82%, and ash content of 1.14%.
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 manufac Novitasari Priskalia Puter; Lusiawati Dewi; Anggara Mahardika
Edubiotik : Jurnal Pendidikan, Biologi dan Terapan Vol. 5 No. 02 (2020): Edubiotik : Jurnal Pendidikan, Biologi dan Terapan
Publisher : Biology Education Department, Universitas Insan Budi Utomo, Malang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33503/ebio.v5i02.2000

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
Sifat Fisikokimia Produk Bakso Tempe dengan Substitusi Ikan Kembung (Rastrelliger sp.) untuk Strategi Pencegahan Stunting Novianingrum, Milka Putri; Dewi, Lusiawati
Jurnal Teknologi Pangan dan Hasil Pertanian Vol. 20 No. 2 (2025): September
Publisher : Faculty of Agricultural Technology, Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/jtphp.v20i2.12768

Abstract

This study aims to analyze the physicochemical properties of tempe meatball products with the substitution of mackerel (Rastrelliger sp.) as a stunting prevention strategy. Tempe meatballs were substituted with four different levels of mackerel concentration (0 g, 17,2 g, 25,8 g, and 34,4 g) using a one-factor Complete Random Design (RAL) with three replicates. The analysis includes physical (hardness, cohesiveness, gumminess) and chemical (moisture content, ash, fat, protein, carbohydrates, dietary fiber, and free fatty acids). The results showed that the increase in mackerel substitution significantly increased protein content by 23.13% at the best treatment (34.4 g substitution) and improved the physical quality of meatballs. All relevant test parameters have complied with SNI 7266:2017 standards. Thus, mackerel substitution tempe meatballs have the potential to become a highly nutritious functional food to support stunting prevention programs while increasing the added value of local food products.
Detection of Lactic Acid Bacteria (LAB) In Soaking Water of Arabica Coffee Cherries on Mount Sindoro Windy, Windy; Dewi, Lusiawati
Journal of World Science Vol. 2 No. 9 (2023): Journal of World Science
Publisher : Riviera Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58344/jws.v2i9.409

Abstract

Coffee is one of the major commodities in Indonesia's agricultural sector, where Indonesia is the fourth largest coffee producer in the world. Arabica coffee is the only type of coffee produced on Mount Sindoro. The used water is wasted in the sewers when washing and sorting coffee. Even though the skin covering the cherry flesh is likely to contain natural microorganism life since the coffee cherries grow during ripening on the tree. Therefore, this study aims to determine whether there is the presence or absence of Lactic Acid Bacteria (LAB) groups in the water used to soak the Arabica coffee cherries. The research method was carried out with 200 ml of water samples soaked in Arabica coffee cherries for 4 hours, isolating microorganisms from the 10-1 to 10-3 dilution series of soaking water using the spread plate method and reinoculation to obtain pure LAB cultures, then detected macroscopically through observation of colony morphology and microscopically detected, including physiological and biochemical reaction tests. Data analysis was conducted in a fully descriptive-qualitative manner concerning Bergey's Manual of Determinative Bacteriology and other books supporting the detection of the BAL groups obtained. The study results obtained three isolates, but only one isolate was detected as LAB. The isolate belongs to the Streptococcaceae family's LAB group- the Lactococcus genus.
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.
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 Ayu Paraswati Kusuma Dewi Brigitta Erlien Mutiara Yuliastuti Desy Fajar Priyayi Dhanang Puspita Dwianto, Stefanus Agung Ega Meilenia Putri Pamungkas Ellent, Sifera S C Ester Lanywati Ferdy F Rondonuwu Fransiscus Jason Wiguna Gracelia, Kresentia D Hapsari, Martina Widhi Hartati Soetjipto Heleri, Heleri Henokh Christian Prasgi Khanifa Nurul Khaq Kris H. Timotius Kusuma, Rizky Dewi Darma Lelatobur, Lovely Ezverenzha Marampa, Edgar Meyer Marisa Christina Tapilouw Monica Ageng Wardani Nopiana Elia Putri Sitanggang Novianingrum, Milka Putri Novianti, Riska T Novita Dwi Yanti Novitasari Priskalia Puter Novitasari Priskalia Puteri Onesiforus O. Dhimas Asmara Prasetya, Adelia Purwoko, Agus Ratih Paramastuti Richard Dharma Anggada Risa Rosita Risya Pramana Situmorang Rivy Valen Pabesak Rizkaprilisa, Windy Rizky Susanti Sentot Adi Prayitno Setiawan, Sia, Clarissa Eleora Sopacuaperu, Sonia Falensia Sucahyo Sucahyo, S Sunardi Ikay Vincentia Irene Meitiniarti WINDY WINDY