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Edi Suryanto
Jurusan Kimia Fak. MIPA Unsrat Manado
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AKTIVITAS TABIR SURYA DARI FRAKSI FENOLIK BUAH SIRIH HUTAN (Piper miniatum. Bl) Budiarso, Leo Arifsandi; Suryanto, Edi; Sudewi, Sri
CHEMISTRY PROGRESS Vol 8, No 1 (2015)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/cp.8.1.2015.9400

Abstract

This study was intended to determine the sunscreen activity from the phenolic fraction of betel fruits. Betel fruits powder extracted with maseration method with ethanol 80%. Furthermore betel fruits extract liquid successively fractioned using petroleum eter, etyl acetate, butanol, ethanol and aquades. The phytochemical analysis of faction determined using total phenolic, flavonoid and condensed tannin content. The sunscreens activity was evaluated in sun protection factor (SPF) of fraction with spectrophotometry UV-vis.The best fractions were characterized functional group using infra red spectrophometer. The result showed that the butanol fraction have the highest total phenolic and condensed tannin content and petroleum eter fraction possessed highest total flavonoid content. Butanol fraction has the highest antioxidant activity than the other fraction. Aquades fraction (16.14) showed highest sun protection factor (SPF) value followed by petroleum eter, ethyl acetate, butanol and ethanol. SPF velue were 8.07; 6.93; 6.70; 5.38 dan 5.29.Penelitian ini bertujuan untuk menentukan aktivitas antioksidan dan potensi tabir surya dari fraksi buah sirih hutan. Serbuk buah sirih hutan diekstraksi dengan metode maserasi menggunakan pelarut etanol 80%. Ekstrak buah sirih hutan difraksinasi berturut turut dengan petroleum eter, etil asetat, butanol, etanol dan akuades. Analisis kandungan fitokimia fraksi-fraksi ditentukan berdasarkan total fenolik, flavonoid dan tannin terkondensasi. Aktivitas tabir surya pada fraksi-fraksi dievaluasi dengan analisis sun protection factor (SPF) menggunakan spektrofotometer UV-vis. Fraksi terbaik dikarakterisasi gugus fungsinya menggunakan spektrofotometer infra merah (FTIR). Hasil penelitian menunjukkan bahwa fraksi butanol memiliki kandungan total fenolik dan tanin terkondensasi tertinggi sedangkan kandungan flavonoid tertinggi terdapat pada fraksi butanol, petroleum eter dan etil asetat. Fraksi akuades memiliki aktivitas tabir surya tertinggi dibandingkan dengan fraksin diikuti fraksi petroleum eter, etil asetat, butanol dan etanol. Nilai SPF berturut-turut adalah 8,07; 6,93; 6,70; 5,38 dan 5,29.
EFEK PEMANASAN TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK EMPELUR BATANG SAGU BARUK (Arenga microcarpha B.) Landjang, Enrico Yoel; Momuat, Lidya; Suryanto, Edi
CHEMISTRY PROGRESS Vol 10, No 1 (2017)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/cp.10.1.2017.27968

Abstract

The objective of this research was to acknowledge the effect of heating on the total phenolic compound of sago baruk trunk pith extract and the antioxidant activity of sago baruk trunk pith extract on preventing the oxidation of linoleic acid. Sago baruk trunk pith extract obtained from blending the sago baruk sample with the water solvent and was given a variety of temperature that are room temperature, 50 oC, 75 oC, and 100 oC. Total phenolic compound measured with Folin-ciocalteu method and the antioxidant activity of sago baruk trunk pith was tested to linoleic acid with Ferric Thiocyanate method to measure the peroxide inhibition percentage and Thiobarbituric Acid Reactive Substance method to measure the malonaldehyde inhibiton percentage. The result of total phenolic compound of sago baruk trunk pith extract when given the heating process with a total of 69,286-72,449 mg/kg and was higher compared to before given heating process. The best antioxidant activity of sago baruk trunk pith extract on preventing the peroxide and malonaldehyde was when given the 75 oC heating process with a value of 57,374% for peroxide inhibition and 69,527% for malonaldehyde inhibition. This research concluded that the sago baruk trunk pith extract has the best total phenolic compound and the antioxidant activity when given the 75 oC heating process.ABSTRAKPenelitian ini bertujuan untuk mempelajari efek pemanasan terhadap kandungan total fenolik dari ekstrak empulur sagu baruk serta aktivitas antioksidan ekstrak empulur sagu baruk dalam menghambat oksidasi asam linoleat. Ekstrak empulur sagu baruk diperoleh dari hasil blender sampel sagu baruk dengan pelarut air kemudian diberi perlakuan pada beberapa variasi suhu yaitu suhu kamar, 50 oC, 75 oC, dan 100 oC. Kandungan total fenolik diukur menggunakan metode Folin-ciocalteu dan aktivitas antioksidan dari ekstrak empulur sagu baruk diuji pada asam linoleat menggunakan metode Ferric Thiocyanate untuk menghitung persen penghambatan peroksida dan metode Thiobarbituric Acid Reactive Substance untuk mengukur persen penghambatan pembentukan malonaldehida. Hasil kandungan total fenolik ekstrak empulur sagu baruk ketika diberi perlakuan pemanasan dengan jumlah 69,286 – 72,449 mg/kg dan lebih tinggi dibandingkan sebelum dipanaskan. Aktivitas antioksidan dari ekstrak empulur sagu baruk dalam menghambat peroksida dan malonaldehida yang terbaik ketika diberi perlakuan suhu 75 oC dengan nilai masing-masing 57,374% untuk penghambatan peroksida dan 69,527% untuk penghambatan malonaldehida. Penelitian ini menyimpulkan bahwa ekstrak empulur sagu baruk memiliki kandungan total fenolik serta aktivitas antioksidan terbaik ketika diberi perlakuan suhu 75 oC
BIOSINTESIS NANOPARTIKEL PERAK MENGGUNAKAN EKSTRAK EMPELUR BATANG SAGU BARUK (ARENGA MICROCARPHA) DAN AKTIVITAS ANTIOKSIDANNYA Tapa, Fitriyanti La; Suryanto, Edi; Momuat, Lidya Irma
CHEMISTRY PROGRESS Vol 9, No 1 (2016)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/cp.9.1.2016.13907

Abstract

Objectives of this research to synthesize silver nanoparticles with extract pith of sago baruk (Arenga microcarpha) by using temperature variations and study the antioxidant activity of silver nanoparticles. Synthesis of silver nanoparticles using green methods "green chemistry" by reacting extract sago empelur baruk and silver nitrate (AgNO3) 10-3. Characterization using UV-Vis and Transmission Electron Microscopy (TEM). Analysis of the UV-Vis spectrum showed that the nanoparticles were relatively stable at wavelength 426.50 to 452.00 nm. The results of characterization TEM shows silver nanoparticles were synthesized by using extract pith of sago baruk at 60 0C with silver nitrate (AgNO3) 10-3 has the smallest size of 10.59 nm and 50.07 nm greatest reach. Silver nanoparticles from the pith of sago baruk extract had higher antioxidant activity (59.61%), compared to extract stem pith of sago baruk without silver nanoparticles (21.15%).Tujuan dari penelitian ini untuk mensintesis nanopartikel perak dengan ekstrak empelur sagu baruk menggunakan variasi suhu dan untuk mempelajari aktivitas antioksidan dari nanopartikel perak. Nanopartikel perak disintesis menggunakan metode hijau ?green chemistry? dengan mereaksikan ekstrak empelur sagu baruk dengan perak nitrat (AgNO3) 10-3. Karakterisasi menggunakan spektrofotometer UV-Vis dan Transmission Electron Microscope (TEM). Analisis terhadap stpektra UV-Vis menunjukan bahwa nanopartikel relatif stabil pada panjang gelombang 426,50-452,00 nm.Hasil dari karakterisasi TEM menunjukan nanopartikel perak yang disintesis menggunakan ekstrak empelur sagu baruk pada suhu 60 0C dengan perak nitrat (AgNO3) 10-3 memiliki ukuran terkecil 10,59 nm dan yang terbesar mencapai 50,07 nm. Nanopartikel perak dari ekstrak empelur sagu baruk memiliki aktivitas antioksidan lebih tinggi (54,42%), dibandingkan dengan ekstrak batang empelur sagu baruk tanpa nanopartikel perak (21,92%).
FORMULASI MINUMAN SERBUK BERBASIS LEMON CUI (CITRUS MICROCARPA) DENGAN PENAMBAHAN EKSTRAK CENGKEH (EUGENIA CARRYOPHYLLUS) DAN EKSTRAK PALA (MYRISTICA FRAGRANS) Edam, Mariati; Suryanto, Edi; Djarkasi, Gregoria
CHEMISTRY PROGRESS Vol 9, No 2 (2016)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/cp.9.2.2016.27991

Abstract

ABSTRAK Penelitian ini bertujuan untuk menganalisis karakteristik kimia, menentukan kandungan fitokimia dan aktivitas antioksidan minuman serbuk lemon cui dengan penambahan ekstrak pala dan cengkeh. Metode penelitian ini yaitu penelitian eksperimental dengan Rancangan Acak Lengkap (RAL) sebanyak 3 level perlakuan dengan 3 kali ulangan yang disusun dalam bentuk formulasi. Hasil penelitian karakteristik kimia minuman serbuk lemon cui yaitu kadar air (0,77-1,72%), total gula (78,21-99,43%). Kandungan fitokimia berupa total fenolik (25,23-130.51 µg/mL), vitamin C (278,70-390,55 mg/100g ) dan kapasitas total antioksidan (0.00-92,23 µg/mL). Hasil penelitian ini dapat disimpulkan bahwa secara umum karakter kimia semua formula produk minuman serbuk berbasis lemon cui memenuhi persyaratan SNI Minuman Serbuk Tradisional (SNI 01-4320-2004) yaitu kadar air sedangkan total gula tidak memenuhi persyaratan. Formula B mengandung kadar vitamin C, senyawa fenolik serta kapasitas total antioksidan tertinggi.ABSTRACT This study aims to analyze the chemical properties, determining the phytochemical content and antioxidant activity as well at get preference level powder drink lemon cui with the addition of nutmeg and clove extract. This research method is the method of experimental research design completely randomized design with three replications. The results of the research chemical characteristic powder drink lemon cui are water content (0,77-1,72%) and total sugar (78.21-99.43%). Phytochemical content are total phenolics content (25.23-130.51 µg/mL), vitamin C (278.70-390.55 mg/100g) and the total antioxidant capacity (0.00-92.23 µg/mL). The results of the research can be concluded that in general chemical characteristics of all formula powder drink lemon cui meet the requirements of the traditional powder drink SNI 01-4320-2004 are water drink content except for total sugars. Formula B contains high level of vitamin C, phenolic compounds and the highest total antioksidant. 
PENGARUH ADSORBEN TERHADAP AKTIVITAS ANTIOKSIDAN DARI ASAP CAIR KAYU CEMPAKA (Michelia champaka Linn) Katja, Dewa Gede; Suryanto, Edi; Momuat, Lidya I.; Tambunan, Yenny
CHEMISTRY PROGRESS Vol 1, No 1 (2008)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/cp.1.1.2008.27

Abstract

The objective of this study was to determine the effects of adsorbent on antioxidant activity of liquid smoke from champaka wood. The adsorbent was used as active carbon, silica gel and alumina. Concentration of adsorbent were added to liquid smoke fro 1-5%. Antioxidant activity of liquid smoke was evaluated in 1.1-diphenyl-2-picrylhydrazyl (DDPH) radical test. The liquid smoke was treated with third adsorbent in agitation for 15, 30 and 45 minutes. The effect of active carbon showed the highest scavenging activity in DPPH radical followed alumina and silica gel. This result showed that active carbon effect at concentration of 3 and 5% had highest antioxidant activity than alumina and silica gel for 45 and 60 minutes. This research concluded that active carbon could be increase antioxidant activity of liquid smoke.
PENGARUH LEMON KALAMANSI (Citrus microcarpa) TERHADAP KOMPOSISI KIMIA DAN FITOKIMIA ANTIOKSIDAN DARI TEPUNG PISANG GOROHO (Musa spp.) Suryanto, Edi; Momuat, Lidya; Taroreh, Mercy; Wehantouw, Frenly
CHEMISTRY PROGRESS Vol 4, No 1 (2011)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/cp.4.1.2011.26500

Abstract

ABSTRACTSuryanto et al., 2011. Effect of callamansi citrus (Citrus microcarpa ) on chemical composition and antioxidantphytochemical of Goroho (Musa spp.) banana flour.The objective of this research was to study chemical composition and measured antioxidant activity of gorohobanana flour which immersed with callamansi. The goroho banana was soaked with water, callamansi andsodium methabisulfit for 60 minute. Furthermore, each flour were analyzed its phytochemical such as,proximate analysis, total phenolic content, flavonoid, condensed tannin, carotenoid, ascorbic acid, totalantioxidant using titration and spectrophotometer method. The results showed that callamansi addition of 1%was the best treatment for banana flour. The product had content of moisture, ash, fat, protein, fiber andcarbohydrate were 4.29 ± 0.01; 3.74 ± 0.02; 3.03 ± 2,04; 1.47 ± 0.57; 4.75 ± 0.57 and 85.70 ± 0.59,respectively. The banana flour soaked with callamansi for 60 minute had phenolic, flavonoid, condensed tannintotal content were 55.82 ± 0,01; 6.27 ± 0.08 and 36.50 ± 0.24 mg/kg, respectively. Whereas ascorbic acid andcarotenoid total content of goroho banana flour were 51.92 ± 3.73 and 6.36 ± 1.13mg /kg sample, respectively.Total antioxidant of banana flour extract soaked with callamansi shows high activity compared without soakedand soaked with sodium methabisulfit for 60 minute. The results showed that banana flour immersed withcalamansi extract and sodium metabisulfit possess different proximate composition (p<0.05). Banana immersedwith calamansi extract appears to increase phenolic, flavonoid, condensed tannin, ascorbic acid content as wellas the capacity antioxidant of banana four.Keywords : goroho banana, proximate, flour, callamansi, antioxidant phytochemical
Formulir Berlangganan Suryanto, Edi
CHEMISTRY PROGRESS Vol 8, No 1 (2015)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/cp.8.1.2015.9403

Abstract

Singlet Oxygen Quenching Activities Of Phenolic Extract From Lemon Grass Leaves (Cymbopogon citratus Stapf) Suryanto, Edi; Katja, Dewa Gede; Wehantouw, Frenly
CHEMISTRY PROGRESS Vol 3, No 1 (2010)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/cp.3.1.2010.67

Abstract

Lemon grass (Cymbopogon citratus Stapf) is a traditional food ingredient characterized by its specific andrefreshing aroma. This objectives of study was determined phytochemical contents and the effect of lemongrass leaves extract in photooxidation linoleic acid and ascorbic acid in system model. Lemon grass leaves wasextracted sequentially with hexane and methanol. The photooxidation reaction system was consisted of linoleicacid 0.03 M in ethanol containing 0.017 mM erythrosine as sensitizer the reaction mixture was exposed under4000 lux fluorescent light up to 5 hours while ascorbic acid 200 μg/mL in phospat buffer solution (pH 7.5)containing 0.0068 mM erythrosine as sensitizer illuminated for 20 minutes. Analyses of phytochemical based ontotal phenolic and flavonoid. Analyses of photooxidation of linoleic acid based on peroxide value anddegradation of ascorbic acid was analyzed using the spectrophotometer at λ 265 nm. The total phenolic andflavonoid content in hexane extract showed the highest phenolic content than methanol extract. Hexane extract1500 ppm exhibited singlet oxygen quenching effect on photooxidation linoleic acid compared with methanolextract, peroxide value 3.57 and 3.72 meq/kg after 5 hours illumination, respectively. Hexane extract 100 ppmalso exhibited singlet oxygen quenching effect on photooxidation ascorbic acid compared with methanol extract,ascorbic acid content 185.44 and 76.67 mg/kg after 5 hours illumination, respectively. It’s concluded thathexane extract of lemon grass leaves contain phenolic component that have singlet oxygen quencher activity.
POTENSI ANTIOKSIDAN DAN FOTOPROTEKTIF TEPUNG KOMPOSIT DARI PISANG GOROHO, JAGUNG MANADO KUNING DAN SAGU BARUK Suryanto, Edi; Momuat, Lidya
CHEMISTRY PROGRESS Vol 10, No 2 (2017)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/cp.10.2.2017.27750

Abstract

ABSTRAK Pisang, jagung dan sagu merupakan sumber makronutrien, vitamin, mineral, serat pangan dan fitokimia. Tujuan penelitian adalah untuk menentukan aktivitas antioksidan dan fotoprotektif tepung komposit dari pisang goroho, jagung manado kuning dan sagu baruk menggunakan perbedaan pelarut. Tepung komposit diproduksi menggunakan campuran tepung pisang, jagung dan sagu pada perbandingan 60:30:10. Tepung komposit dievaluasi menggunakan kandungan total flavonoid (metode aluminium), aktivitas antioksidan (uji radikal 1,1-diphenyl-2-phycrylhidrazyl) dan aktivitas fotoprotektif (uji SPF menggunakan spektrofotometer). Hasil penelitian ini menunjukkan bahwa kandungan total flavonoid tertinggi ditemukan pada pelarut aseton dibandingkan dengan methanol, ethanol, petroleum eter dan TPTJ (kontrol) pada tepung komposit. Aktivitas penangkal radikal bebas ekstrak aseton tepung komposit menunjukkan aktivitas paling tinggi daripada ekstrak etanol, metanol, petroleum eter dan TPTJ (kontrol). Hasil penelitian ini juga menunjukkan bahwa ekstrak aseton mempunyai aktivitas fotoprotektif paling tinggi daripada ekstrak metanol, etanol, petroleum eter dan TPTJ (kontrol) pada nilai SPF (sun protection factor). Secara keseluruhan, penelitian ini menyarankan bahwa ekstrak aseton tepung komposit mengandung komponen yang memberikan aktivitas antioksidan dan fotoprotekstif serta berpotensi melindungi kulit dari efek radiasi UV-B. Kata kunci: tepung komposit, pelarut, antioksidan dan fotoprotektif ABSTRACT  Banana, corn and sago are source of macronutriens, vitamines, minerals, dietary fiber and phytochemicals. The objective of this study was to determine antioxidant and photoprotective activities of composite flour from goroho banana, yellow Manado corn and baruk sago using different solvent. Composite flour was produced using mixture of banana, corn and sago flour in the ratio of 60:30:10. The composite flour extracted with petroleum ether, acetone, ethanol, and methanol by using a maceration extraction for 24 hours. The composite flour was evaluated using total flavonoid content (aluminium ion method), and free radical scavenging activity (1.1-diphenyl-2-phycrylhidrazyl radical assay). The in vitro photoprotective activity was studied by UV spectrophotometric method in the range of 290-320 nm. This result showed that the highest total flavonoid content was found in acetone solvent compared that of methanol, ethanol, petroleum ether, and TPTJ (control) in composite flour. The radical scavenging activity of acetone extract of flour composite showed the highest activity than ethanol, methanol, petroleum ether, and TPTJ (control). The results also showed that the acetone extract has highest photoprotective activity than methanol, ethanol and petroleum ether in sun protection factor (SPF) value. In overall, the present study suggests that acetone extract of composite flour contains components that give antioxidant and photoprotective activities and potency to protect skin of UV-B radiation effects. Keyword: composite flour, solvents, antioxidant, photoprotective
AKTIVITAS ANTIOKSIDAN EKSTRAK DAN FRAKSI DARI BIJI JAGUNG (Zea mays L.) Sembiring, Elia; Sangi, Meiske S.; Suryanto, Edi
CHEMISTRY PROGRESS Vol 9, No 1 (2016)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/cp.9.1.2016.13908

Abstract

The purpose of this research was to determined antioxidant activity of extract and various fractions of corn kernels. Extract and fractions of corn kernels were evaluated for total phenolic content, antioxidant capacity with phosphomolybdate and free-radical scavengers activity with DPPH (1,1-diphenyl-2-picryl hydrazyl) method. The result of this study shows that the ethyl acetate fraction had the highest total phenolic content of 49.59 mg/kg, followed by aquadest fraction, n-hexane fraction, and butanol fraction. The total antioxidant activity indicates that the greater the concentration of corn kernels’ fraction, it also increases the antioxidant activity and the n-hexane fraction has the highest total carotenoid of 1.433 mg/g, followed by the fractions of ethyl acetate, ethanol, butanol, and water. The total carotenoid content indicates that carotenoid compound have an important role as an antioxidantPenelitian ini bertujuan untuk menentukan aktivitas antioksidan ekstrak dan berbagai fraksi dari biji jagung. Ekstrak dan fraksi biji jagung dievaluasi untuk kandungan total fenolik, total karotenoid, kapasitas antioksidan dengan metode fosfomolibdat dan aktivitas penangkal radikal bebas dengan metode DPPH (1,1-diphenyl-2-picryl hydrazyl). Hasil penelitian menunjukkan fraksi etil asetat biji jagung memiliki kandungan total fenolik paling tinggi yaitu 49,59 mg/kg diikuti dengan fraksi air, fraksi n-heksana dan fraksi butanol.Total aktivitas antioksidan menunjukkan bahwa semakin besar konsentrasi fraksi biji jagung maka semakin meningkat juga aktivitas antioksidan dan fraksi n-heksana memiliki kandungan total karotenoid yang tinggi yaitu 1,433 mg/g diikuti dengan fraksi etil asetat, ekstrak etanol, fraksi butanol dan fraksi air.
Co-Authors Abigael, Reliana Adisti A. Rumayar, Adisti A. Adithya Yudistira Adrian, Gerild Aliwu, Indriwati Alvin Febryanto Ginting, Alvin Febryanto Amelia Walangitan Aneke Korua, Aneke Assa, Jan Rudolf Audy Denny Wuntu Bolilera, Theressa Chairil Anwar Chaleb Paul Maanari Christine Mamuaja Colling, Erningsi Dareda, Christina Tang Defny S. Wewengkang, Defny S. Dewa Gede Katja Dika, Oki Oktaviani Djasibani, Hemy R. Dokri Gumolung Edam, Mariati Edam, Mariati Elisa Putri Tarigan, Elisa Putri Ering, Aprily A. P. Etni Togolo Fahcrudin, M Fajar Lestari Fetty Indriaty Fiky Andy Prastyawan FITRIA NINGRUM, FITRIA Frenly Wehantouw Gregoria S. S. Djarkasi Harry S. J. Koleangan Hasan Datu, Hasan Henry Aritonang Hindang S. Kaempe Indriawan, Rebecca Teisha Inneke F. M Rumengan Jeanette Manarisip Jemmy Abidjulu Jessy Paendong Johnly A Rorong Johnly A. Rorong Judith Mandei Juliana Christie Kurniawan Julius Pontoh Kabalmay, Julista Alfa Kaemba, Almawaty Kaemba, Almawaty Karepu, Meifry Gavrila Karisoh, Marsel Refanli Landeng, Patrisia Jaklin Landjang, Enrico Yoel Leo Arifsandi Budiarso, Leo Arifsandi Lexie Mamahit Lidya I. Momuat Lidya Irma Momuat Liemey Iviane Lumempouw Liemey Lumempouw Lies Mira Yusiati Lisa Purnawati Saleh Luayli, Lina Lucia Cecilia Mandey Makanaung, Eresia Mamuaja, Christin Mandalurang, Fitriani Manongko, Patricia Syaron Max R. J. Runtuwene Meiske Lumingkewas Meiske S. Sangi Mercy Taroreh Momuat, Lidya Mongan, Jemsi Muhammad Ilham Nancy Kiay, Nancy Nova . Olha Rantung, Olha Paijo, Auliya Rizky Harjono Palente, Ivon Pangemanan, David Albert Parinding, Yosep Rudol Pasanda, Immanuel M. Paulina yamlean Raganata, Tirza C. Riny Modaso Rizky H. Mawardi Robert Molenaar Roisu Eny Mudawaroch Rompas, Veckie Frankie Rondonuwu, Samuel D. J. Rorong, Johnly Alfrets Runtuwene, Max R. J Runtuwene, Max Revolta Jhon Ryan Vanly Saryana Sakalaty, Evanda Sakti, Dwi Selvian Talapessy Sembiring, Elia Sersermudy, Chesya Hana Setiyono Setiyono Shirley E. S. Kawengian Sri Febriani Hatam Sri Sudewi, Sri Suci Paramitasari Syahlani Susmantoyo, Adinda Putri Maharani Suyanto Suyanto SYARIFUDDIN KADIR Tapa, Fitriyanti La Taufik Hidayat Trina Tallei Waworuntu, Mutiara G. Wiranto, Rezky Ramadhani Putri Yenny Tambunan Yuny Erwanto