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All Journal Jurnal Gizi dan Pangan Jurnal Teknologi Dan Industri Pangan MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Jurnal Manajemen dan Agribisnis Media Gizi dan Keluarga JURNAL GIZI INDONESIA Media Kesehatan Masyarakat Indonesia Jurnal Penelitian Tanaman Industri Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) agriTECH JFA (Jurnal Fisika dan Aplikasinya) Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Planta Tropika Jurnal Media Gizi Indonesia (MGI) Warta IHP (Warta Industri Hasil Pertanian) GIZI INDONESIA Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) AcTion: Aceh Nutrition Journal Argipa (Arsip gizi dan Pangan) Jurnal Teknologi & Industri Hasil Pertanian Edukasi Islami: Jurnal Pendidikan Islam EKOLOGIA : Jurnal Ilmiah Ilmu Dasar dan Lingkungan Hidup Jurnal Penelitian Tanaman Industri (Littri) Jurnal Pusat Inovasi Masyarakat Jurnal Rekayasa Lampung (JRL) International Journal of Economics, Accounting, and Management Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)
Ahmad Sulaeman
Departemen Gizi Masyarakat, Fakultas Ekologi Manusia (FEMA), Institut Pertanian Bogor, Bogor 16680
Agriculture, Biological Sciences & Forestry Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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High-fibre analog rice made from beneng taro flour Deannisa Fajriaty; Budi Setiawan; Tiurma Sinaga; Ahmad Sulaeman
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 10 ISSUE 3, 2022
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2022.10(3).125-131

Abstract

ABSTRACTBackground: In 2019, the average national rice consumption was 114,3 kg/cap/year, exceeding the recommended ideal 100,4 kg/cap/year by approximately 82,98%. The staple food in Indonesia is dominated by rice. Indonesian cuisine is known to have cultural diversity and uniqueness and is rich in taste. Besides that, it is closely related to culture and customs, so it has been part of the eating culture of various ethnic cultures in Indonesia for a long time. Therefore, strategic efforts are needed in using local tubers, namely alternative staple foods, by developing friendly products as part of the realization of national food security by means of food diversification.Objectives: To analyze the effect of the formulation of taro beneng flour as the primary raw material for analog rice on the analysis of nutritional content (water, ash, fat, protein, and carbohydrates) and dietary fiber content.Methods: This type of research was experimental with a completely randomized design (CRD). The level of rice treatment is analogous to the ratio of taro beneng flour, yellow corn flour, and yellow soybean flour, namely F1 (75:25:5), F2(50:50:5), and F3 (25:75:5).Results: The F1 formulation (75:50:5) was the best treatment level because it had a high content of nutrients and dietary fiber (76,0% carbohydrates; 18,6% dietary fiber). Therefore, analog rice made from taro beneng flour can be used as a staple food to maintain the health of specific groups.Conclusions: Analog rice made from taro beneng flour can be used as an alternative to staple food and meets BPOM standard (2022) as a high-fiber products (18,6 g > 6 g/100 g).  KEYWORDS: analog rice; beneng taro flour; carbohydrate; dietary fiber; local tubers.
HUBUNGAN STATUS GIZI, STATUS KESEHATAN DAN AKTIVITAS FISIK DENGAN KEBUGARAN JASMANI ATLET BULUTANGKIS JAYA RAYA JAKARTA - Ismanto; Ahmad Sulaeman; Hadi Riyadi
Ekologia: Jurnal Ilmiah Ilmu Dasar dan Lingkungan Hidup Vol 12, No 1 (2012): Ekologia : Jurnal Ilmiah Ilmu Dasar dan Lingkungan Hidup
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33751/ekol.v12i1.253

Abstract

Badminton has been the most popular and preferred game in Indonesia. Indonesia has been participating many world class events and even become the winner several times. However, Indonesia’s athlete  performance  for the last ten years were not satisped and it needs improvement considering un-intensive physical exercise, mental orientation, appropriate coaching method, adequate training facilities and optimal nutrition. The aims of thiswas study  to determine the relation betweennutrional and health status, including the physical and fittness condition of Jaya Raya Jakarta Badminton athletes. The study was carried out is in Jaya Raya Jakarta,appliying  cross-sectional study. The samples were taken purposively from  18 athletes at the age of 17, and the collected data were subsequently edited, arranged in a master table according to the scale, units and norms of the size of each data. The figures are calculated according to the formulas that can apply and convert the list of used references. The data was analyzed using the MS-Excel, SPSS 16.0 and Minitab. The average intakes of energy and nutrients for male Jaya Raya Badminton athletes were about 2931 kcal, 67 grams of protein, 105 grams of fat, 417 grams of carbohydrate and 17 milligrams of iron and women athletes were about 2650 kcal, 64 grams of protein, 93 grams of fat, 389 grams of carbohydrate and 15 milligrams of iron.Based on the level of adequacy, the male athletes are still lack of carbohydrates whereas the female ones are lack of carbohydrates and iron. The average nutritional status of Jaya Raya Badminton Athletes is normally at 21.57 ± 2.27 and most of them are generally in good condition. The athletes 94% show activity metabolic (KM) 2.09. Average scores of physical fitness level  (VO2 max) of male athlete is about 49.8 ± 4.6 ml /kg /minute (sufficient) and the female was 41.4 ± 5.6 ml / kg / min (sufficient). The variable related to the level of physical fitness includes nutritional status  (p 0.01) and physical activity (p 0.01), in which the variations in physical fitness score of 92.4% is determined by nutritional status and physical activities. Keywords : Nutritional Status, Physical Fitness, Jaya Raya.
Physicochemical, Microbiological, and Sensory Properties of Probiotic Drink Made from Wild Horse Milk with Modified Banana Flour Addition Arin Tria Agustin; Ahmad Sulaeman; Budi Setiawan
Jurnal Ilmu-Ilmu Peternakan Vol. 33 No. 3 (2023): December 2023
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2023.033.03.08

Abstract

Dairy products from wild horses in Sumbawa Island, Indonesia, are promising to be developed as a probiotic source due to naturally occurring lactic acid bacteria. However, it is less favored due to its pronounced horse flavor. The development of products can beaccomplished by converting them into a probiotic drink and blending them with other ingredients to create a product with enhanced nutritional and sensory characteristics. This research aims to formulate probiotic drinks by blending wild horse milk and modified banana flour (MBF), evaluating their physicochemical and microbiological attributes and sensory quality. A one-factor, Completely Randomized Design (CRD) experimental design was employed in this research. The treatment involved the addition of MBF at three specific concentrations: 0%, 5%, and 10%. The results revealed that the addition of MBF led to significant differences (p<0.05) in the physicochemical properties (pH, viscosity, total dissolved solids, and syneresis). All formulations exceeded the minimum Lactic Acid Bacteria (LAB) requirements set by the Indonesian National Standard (SNI) 2981:2009, ranging from 1.57x109 to 2.35x109 CFU.mL-1. According to the sensory evaluation, probiotic drinks containing 5% MBF exhibited the highest sensory quality, stimulating appetite with dominant attributes such as a brownish-white color, sour taste, minimal skunky flavor, and a slightly sandy/coarse fiber texture. In conclusion, adding MBF enhanced the probiotic drinks' physicochemical properties, total LAB content, and sensory quality
Sensory Attribute Properties and Shelf Life Of Chicken-Herbal Essence Functional Drinks Puspasari, Erna; Sulaeman, Ahmad; Palupi, Eny; H. Pasaribu, Fachriyan; Apriantini, Astari
Media Gizi Indonesia Vol. 19 No. 1 (2024): MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v19i1.107-113

Abstract

Chicken-herbal essence, a nutritionally rich functional beverage boasting elevated levels of proteins and amino acids, is renowned for its health-promoting attributes, notably its positive effects on lactation. Comprising an amalgamation of free-range chicken, red ginger, brown sugar, honey, sesame oil, nutmeg, salt, and water, this elixir undergoes a discernible deterioration in quality when subjected to prolonged storage. Consequently, imperative research endeavors are undertaken to elucidate the temporal constraints of storage for this esteemed functional drink. The present study is oriented towards gauging the degradation in quality and prognosticating the shelf life of chicken-herbal essence when exposed to three distinct temperatures”refrigerator temperature (10°C), ambient room temperature (25-27°C), and an elevated temperature (35°C)”utilizing the Arrhenius method as the analytical framework. Conducted over a rigorously observed four-week duration at both the Djuanda University Food Laboratory and the LPPOM MUI Laboratory, this study systematically examines diverse parameters, including pH levels, total dissolved solids, total plate count (TPC), and a comprehensive sensory evaluation. The pH testing, conducted employing a precision pH meter, yields a range of 4.676 – 5.074, while total dissolved solids ranged from 27,100 – 27,450 Brix; total plate count ranged from 0 – 20 CFU/mL. In the sensory test, samples at three temperatures were withdrawn upon panelists' arrival. Generally, refrigerated and room temperature storage showed higher acceptability than higher temperature (35°C) storage. Shelf life estimation indicated that refrigerated storage (10°C) extended to 53 days, surpassing the other temperatures.
Strategi Pemasaran Online Untuk Meningkatkan Minat Beli Konsumen Produk Makanan Dan Minuman UMKM Di Kota Bogor Ruhiyat, Dadang; Sulaeman, Ahmad; Purnawati, Rini
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol. 18 No. 1 (2023): Manajemen IKM
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/mikm.18.1.62-72

Abstract

Online marketing has sparked consumers' interest to make purchases to satisfy their various needs, including food and beverages. Several factors are believed to strongly influence consumers’ buying interest in online marketing, including: price, advertising and product quality and payment security. This study aims to provide suggestions and recommendations for online marketing strategies to MSMEs in the food and beverage sector to further increase consumer buying interest. The research is conducted by identifying consumer behavior and analyzing the influence of 4P marketing variables, i.e., price, sales promotion and product quality and payment security for consumers purchasing MSME food and beverage products online. Data collection was done through questionnaire and interviews with 106 food and beverage consumers and 40 MSMEs located in Bogor city, using purposive sampling. The analytical method used in this research is descriptive qualitative and quantitative analysis. The results of multiple linear regression analysis can be summarized as follows: First, product, price, promotion and payment security variables have a significant influence on the variable of consumer buying interest in food and beverages. Second, variables that influence online purchase interest include: promotions, products, and payment security, while prices do not really influence consumers’ purchase interest in online marketing. The results of Strength, Weakness, Opportunity & Threat (SWOT) of the most appropriate strategy that can be applied is S-O (Strength-Opportunity). The results of the Quantitative Strategic Planning Matrix (QSPM) analysis achieved the highest Total Attractive Score (TAS) score by innovating products based on consumer needs on the basis of consumer desires and also in accordance with people's purchasing power.
KANDUNGAN GIZI DAN SERAT PADA TEPUNG GAYAM Rahayu, Nur Setiawati; Safitri, Debby Endayani; Sulaeman, Ahmad; Setiawan, Budi
ARGIPA (Arsip Gizi dan Pangan) Vol 9 No 1 (2024)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v9i1.14541

Abstract

Gayam is one of the foodstuffs in the legume group typical of Indonesia, the less varied processing makes gayam less popular. Nowadays, people are starting to consume plant-based foods, because they are considered to have more health benefits. This makes gayam an opportunity to be reintroduced to the wider community. This study aims to analyze the nutritional content of gayam which has gone through the grinding process to see its potential as a local food ingredient that can provide health benefits. This research uses an experimental laboratory study design with a completely randomized design and sample testing is done in duplicate. The result of this study is gayam that has gone through the process of pressing and sieving with a density level of 80 mess has a carbohydrate content of 74.59%, protein 9.49%, fat 3.62% and fiber 13.79%. When compared to other types of flour on the market, such as rice bran flour, corn flour and other legume flour, gayam has a higher fiber content, thus making gayam a potential functional food ingredient.
Evaluasi Magang Persekolahan Mahasiswa Program Studi Pendidikan Agama Islam Darodjat, Darodjat; Sulaeman, Ahmad; Zakiyah, Zakiyah; Makhful, Makhful; Kusno, Kusno
Edukasi Islami: Jurnal Pendidikan Islam Vol. 12 No. 001 (2023): Edukasi Islami: Jurnal Pendidikan Islam (Special Issue 2023)
Publisher : Sekolah Tinggi Agama Islam Al Hidayah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30868/ei.v12i001.4459

Abstract

Penelitian ini merupakan penelitian evaluatif, seting penelitian di SMP Muhammadiyah 1Purwokerto dan SMA Muhammadiyah 1 Purwokerto, karena dua sekolah tersebut telahterakreditasi dengan predikat A, dan telah melaksanakan kolaborasi kegiatan magang persekolahanbagi mahasiswa Program Studi Pendidikan Agama Islam S1. Tujuan dari penelitian ini adalah: a)didapatkan hasil evaluasi magang, b) adanya pengembangan aktivitas dalam kurikulum MerdekaBelajar Kampus Merdeka, c) kompetensi lulusan dapat ditingkatkan, d) mitra mendapatkan dengankeberadaan mahasiswa magang persekolahan. Simpulan penelitian ini adalah: 1) evaluasi contexttergolong sangat baik, 2) komponen input tergolong sangat baik; 3) komponen process,pelaksanaan magang persekolahan masuk dalam kategori sangat baik. Namun demikian, beberapaindikator pelaksanaan magang menunjukkan keadaan yang cukup baik, 4) komponen product,magang persekolahan dapat mencapai hasil yang baik, dilakukan penilaian secara terpadu.
Motivasi Pelaku UMKM Kuliner untuk Memperoleh Sertifikasi Halal Wulandari, Dian; Hubeis, Musa; Sulaeman, Ahmad
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol. 20 No. 1 (2025): Manajemen IKM
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/mikm.20.1.1-6

Abstract

Kajian motivasi pelaku UMKM kuliner dalam memperoleh sertifikasi halal ini dilakukan guna memperoleh informasi terkait variabel-variabel yang mempengaruhi guna merumuskan strategi yang tepat untuk meningkatkan motivasi pelaku UMKM kuliner dalam memperoleh sertifikasi halal. Tujuan penelitian adalah (1) mengidentifikasi faktor-faktor yang memotivasi pelaku UMKM kuliner untuk memperoleh sertifikasi halal, (2) menganalisis faktor-faktor apa yang paling dominan memotivasi pelaku UMKM Kuliner untuk memperoleh sertifikasi halal dan (3) merumuskan implementasi kebijakan sertifikasi halal bagi para pelaku UMKM kuliner di sentra kuliner/kantin wilayah Jakarta Selatan. Pada penelitian ini, alat analisis yang digunakan adalah regresi linier berganda, SWOT dan AHP. Berdasarkan hasil analisis, Faktor-faktor yang memotivasi UMKM kuliner untuk memperoleh sertifikasi halal yaitu usia, gender, literasi dan biaya. Faktor yang paling dominan memotivasi UMKM untuk memperoleh sertifikasi halal adalah gender. Kebijakan yang diterapkan agar pelaku UMKM bersedia melaksanakan sertifikasi halal adalah dengan membuat serangkaian kegiatan pelatihan dan pendampingan pendaftaran sertifikasi halal.
EFEK PEMBERIAN GULA KELAPA YANG DIPERKAYA MINYAK SAWIT MERAH TERHADAP PENINGKATAN BERAT BADAN DAN KADAR RETINOL SERUM TIKUS DEFISIEN VITAMIN A (EFFECT OF THE FEEDING OF BROWN SUGAR ENRICHED WITH RED PALM OIL ON BODY WEIGHT GAIN AND SERUM RETINOL LEVELS Hidayah Dwiyanti; Hadi Riyadi; Rimbawan Rimbawan; Evy Damayanthi; Ahmad Sulaeman; Ekowati Handharyani
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 36 No. 1 (2013)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v36i1.3397.73-81

Abstract

ABSTRACT Vitamin A deficiency (VAD) is an important cause of blindness and premature death. Vitamin A also plays an important role on growth and immune function.  Red palm oil is the richest naturally occurring source of β-carotene, a carotenoid that the human body can convert into usable vitamin A (retinol). This research was to evaluate the effect of feeding red palm oil enriched brown sugar on improving body weight and serum retinol level of vitamin A depletion Sprague-Dawley rats. Twenty four of six weeks old-male Sprague Dawley rats were used. After 2 weeks of adaptation period, rats were given vitamin A deficient diet (modified  AIN-93M) for 10 weeks, and then divided into 3 groups and received for 2 weeks the different treatment as repletion period: 1) RPO group which received red palm oil enriched brown sugar (1.5 mL/d), 2) CPO group which received crude palm oil enriched brown sugar (1.5 mL/d) and 3) and RE group which received retinyl palmitate (0.6 mL/d) . Each treatment contains approximately 40 µg beta carotene/day. Intervention by feeding brown sugar enriched with RPO and CPO for 2 weeks can increase the body weight of rats by 3.54 percent and 5.23 percent, respectively, which is markedly better than the group that was given retynil palmitat (9.38%) (p<0.05). However, an increase in serum retinol concentrations in all group showed no significant differences (p>0.05). Consumption of brown sugar enriched with RPO or CPO enhances body weight and serum retinol concentration of vitamin A deficient rats. Keywords: brown sugar, red palm oil, serum retinol, vitamin A deficiency, rats  ABSTRAK Kurang vitamin A (KVA) merupakan penyebab utama kebutaan dan kematian dini.  Vitamin A juga berperan pada perkembangan dan fungsi imun.  Minyak sawit merah merupakan sumber β-karoten, dimana tubuh dapat merubahnya menjadi retinol.  Tujuan penelitian untuk mengevaluasi efek pemberian gula kelapa yang diperkaya minyak sawit merah terhadap peningkatan berat badan dan kadar serum retinol tikus Sprague-Dawley defisien vitamin A.  Digunakan 24 ekor tikus jantan usia 6 minggu.  Setelah 2 minggu masa adaptasi, tikus diberi diet bebas vitamin A selama 10 minggu, selanjutnya dibagi menjadi 3 kelompok, yaitu 1) RPO, menerima larutan gula yang diperkaya dengan RPO (1,5 ml/hari), 2) CPO, menerima larutan gula yang diperkaya CPO (1,5 ml/hari)), dan 3) RE, yaitu kelompok yang mendapatkan retynil palmitat dalam minyak sebagai kelompok kontrol positif (0,6 ml/hari). Masing-masing perlakuan mengandung beta karoten setara 7 RE per hari.  Intervensi selama 2 minggu dengan memberikan gula kelapa yang diperkaya RPO maupun CPO mampu  meningkatkan berat badan tikus masing-masing 3,54 persen dan 5,23 persen yang secara nyata lebih baik  dibandingkan kelompok yang diberi retynil palmitat (-9,38%) (p<0,05). Disisi lain, peningkatan konsentrasi serum retinol pada semua kelompok tidak menunjukkan perbedaan yang nyata (p>0,05).  Konsumsi gula kelapa yang diperkaya RPO maupun CPO meningkatkan berat badan dan memperbaiki konsentrasi serum retinol tikus defisien vitamin A. [Penel Gizi Makan 2013, 36(1):73-81] Kata kunci: gula kelapa, sawit merah, retinol serum, defisiensi vitamin A, tikus
Analysis hedonic and sensory profile of gayam flour-based velva (Inocarpus fagifer) as a local food product inovation Rahayu, Nur Setiawati; Sulaeman, Ahmad; Setiawan, Budi; Fakhrudin, Mokhamad
AcTion: Aceh Nutrition Journal Vol 10, No 2 (2025): June
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v10i2.2435

Abstract

Velva is a cold and sweet food made from vegetable and fruit puree, in this study the making of velva was modified by using gayam flour to increase the fiber content. Gayam is a local food ingredient that is abundant and has high nutritional and fiber content. This study aimed to determine the sensory attributes that appear and the selected velva products based on panelist assessments. This study was conducted at the IPB Dramaga Campus between June and December 2024. Quantitative Descriptive Analysis (QDA) was used to assess the sensory profile, whereas hedonic testing was conducted using a survey. Panelists for the QDA analysis used trained panelists who had gone through a series of selections; thus, eight trained panelists were obtained for hedonic testing using 35 semi-trained panelists. The results of the QDA test were analyzed descriptively, and the results of the hedonic test were tested using ANOVA. Based on the analysis, the results obtained were significantly different for each sensory attribute of the velva product; the highest difference was in the taste attribute with an F value of 11,22 and a p value of 0,000. Conclusion: Sample A3K2 was a Velva product with the best sensory profile and acceptance by the respondents
Co-Authors - Ismanto -, Sulistiani Agus Wijaya Soehadi Ahmad Muthi Abdillah Akhiruddin Maddu Alida Harahap Andi Sofyan Hasdam Angelika Ploeger Anggar Pamungkas Apriantini, Astari Arin Tria Agustin Ascobat, Purwantyastuti Aulia, Salma Shafrina Bachti Alisjahbana Budi Setiawan Budi Setiawan BUDI SETIAWAN Clara M Kusharto Clara M. Kusharto Dadang Supriatna Darodjat, Darodjat Deannisa Fajriaty Dewanti Putri Pratiwi Dian Wulandari Drajat Martianto Edi S Mudjajanto Ekowati Handharyani Elida, Sukma Eliza Halim Eny Palupi Erna Puspasari Evy Damayanthi Faisal Anwar Fakhrudin, Mokhamad H. Pasaribu, Fachriyan Hadi Riyadi Hana Fitria Navratilova Hardinsyah Hasim Hidayah Dwiyanti Hidayati, Anggi Puspa Nur I Gusti Bagus Wiksuana I MADE ARTIKA I wayan Teguh Wibawan Ikeu Ekayanti Ikeu Tanziha Indra Kusuma Ismanto, - Kailaku, Sari Intan Karina Rahmadia Ekawidyani Katrin Roosita Kusno Kusno Larasati Khairunnisa Leily Amalia Liana Verdini Lina Lasminingrum Lingga Kusuma M Jevi Rachman M, Makhful MADE ASTAWAN Mahani Mahani Maigoda, Tonny Cortis Mansur Jauhari Maria, Maya Mega Pramudita Rahayu Moh. Hasan Machfoed Muhamad Rizal Martua Damanik Musa Hubeis Naufal Muharam Nurdin Nike Yosephine Nino Yayah Sadiyyah Noorwati Sutandyo Nur Heni Sri Palupi Nurbani Kalsum Nurfina Yudasari Permono Adi Putro Priyono, Harim Puspita, Winny Putri, Pingkan Permata Qurratu Aini Rahayu, Nur Setiawati Ratih Putri Damayati Restuti, Ratna Dwi Rianto Setiabudy Rimbawan , Rimbawan Rimbawan Rinanda Dwi Saputri Rini Purnawati Rizka Febriana Ruhiyat, Dadang Safitri, Debby Endayani Sapta Raharja SARI INTAN KAILAKU SARI INTAN KAILAKU, SARI INTAN Setiawan, Budi Sofya Maya Sri Anna Marliyati Suhartono Suhartono Sulistiani - Suparman Hardinsyah, Suparman Supriatna, Dadang Syartiwidya Syartiwidya Tiurma Sinaga Ujang Sumarwan V Prihananto V. Prihananto Wiwi Febriani Yahdiana Harahap Yulia Irdawati Zakiyah Zakiyah