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All Journal AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Jurnal Penelitian Pendidikan IPA (JPPIPA) Indonesian Journal of Chemistry Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Food Science and Technology Journal (Foodscitech) Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Hilirisasi IPTEKS (JHI) Eksakta : Berkala Ilmiah Bidang MIPA JFIOnline Jurnal Teknologi Pertanian Andalas International Journal of Agricultural Sciences Jurnal Ekonomi dan Bisnis Dharma Andalas Pelita Eksakta Pasundan Food Technology Journal (PFTJ) Jurnal Pendidikan Tata Boga dan Teknologi Jurnal Biosense Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks REACTOR : Journal of Research On Chemistry And Engineering Bioscientist : Jurnal Ilmiah Biologi Andalasian International Journal of Agricultural and Natural Sciences Fruitset Sains : Jurnal Pertanian Agroteknologi Mechanical Engineering for Society and Industry AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Journal of Applied Agricultural Science and Technology Journal of Agri-Food Science and Technology (JAFoST) Journal of Fibers and Polymer Composites Open Community Service Journal Open Global Scietific Journal Andalasian International Journal of Social and Entrepreneurial Development Biodiversitas Journal of Biological Diversity
Daimon Syukri
Faculty Of Agricultural Technology, Andalas University, Padang, West Sumatra, Indonesia
Aerospace Engineering Agriculture, Biological Sciences & Forestry Astronomy Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Physics Public Health Social Sciences Transportation Veterinary Other

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Plastic Composite Boards from Oil Palm Empty Fruit Bunches (OP-EFB) with Variation of Pressing Temperature: Physical and Mechanical Properties Pirma, Dio Sandhika; Malrianti, Yefsi; Kasim, Anwar; Syukri, Daimon
Journal of Fibers and Polymer Composites Vol. 3 No. 1 (2024): Journal of Fibers and Polymer Composites
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jfpc.v3i1.99

Abstract

Plastic composite boards are made from OP-EFB (oil palm empty fruit bunches) which function as a filler, while HDPE (high-density polyethylene) plastic is used as a matrix. This study was conducted to analyze the physical and mechanical properties of plastic composite boards from empty palm oil bunches and high-density polyethylene plastic based on the effect of pressing temperature and determine the optimum pressing temperature. The temperature used for pressing were 140 oC, 150 oC, 160 oC, 170 oC, and 180 oC with the addition of coupling agents of MAH (maleic anhydride) and BPO (benzoyl peroxide) initiator. Based on the research that has been carried out, the physical and mechanical properties of the resulting plastic composite board are affected by differences in pressing temperature, with an optimum temperature of 170 oC the results of the testing were density, water absorption, MOR (modulus of rupture) compressive strength parallel to the surface and compressive strength perpendicular to the surface were 0.950 g/cm3, 0.090 %, 134.40 kg/cm², 465.80 kg/cm², and 50.40 kg/cm² respectively and the average test results for all treatments were 0.88 g/cm³, 1.00%, 130.20 kg/cm² and 426.96 kg/cm² respectively. The mechanical physical properties of plastic composites meet SNI 8154-2015 standard on WPC (wood plastic composites), except for MOR and perpendicular compressive constancy of the surface.
STUDY ON THE AMINO ACID COMPOSITION OF CRUDE FICIN ENZYME FROM Ficus padana Burm.f. USING SOLAR DRYING Ismed, Ismed; Yenrina, Rina; Hasbullah, Hasbullah; Syukri, Daimon; Yusniwati, Yusniwati
Fruitset Sains : Jurnal Pertanian Agroteknologi Vol. 12 No. 5 (2024): December: Ilmu Pertanian dan Bidang Terkait
Publisher : Institute of Computer Science (IOCS)

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

Abstract

Ficin is an enzyme derived from Ficus sp., recognized for its applications in the food and pharmaceutical sectors. Utilizing solar energy for enzyme drying has been shown to be economical and environmentally sustainable while preserving enzyme activity. This study aimed to determine the amino acid composition of crude ficin from Ficus padana Burm. f., and was extracted and dried with solar energy. The analysis of amino acid components was conducted using the UPLC technique. The results indicated the presence of numerous important amino acids, with L-aspartic acid being the highest concentrated at 1.85 mg/g and L-leucine at 1.41 mg/g. Significant quantities of L-glutamic acid (1.33 mg/g), L-serine (1.14 mg/g), and L-lysine (1.05 mg/g) were also identified. The solar drying process showed no significant loss of amino acids. The findings suggest that solar drying does not negatively impact the amino acid composition in fiction, therefore enhancing its practical significance, particularly for the food and pharmaceutical sectors.
Protein Content Analysis of Protease Enzymes Extracted from Ficus Species and Papaya Using Qubit Fluorometer Ismed, Ismed; Yenrina, Rina; Hasbullah, Hasbullah; Syukri, Daimon; Yusniwati, Yusniwati
Bioscientist : Jurnal Ilmiah Biologi Vol 12, No 2 (2024): December
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v12i2.13683

Abstract

This study aims to quantify the protein content in crude ficin enzymes obtained from the fruit and latex of various Ficus species and Papaya. This research has been encouraged by the considerable potential of these enzymes in different biotechnological applications, while data with regard to the protein content of these enzymes is limited. This study used a quantitative approach using qubit fluorometer to quantify the protein content in crude enzymes derived from the fruit and latex of these plants. Based on results, the protein content in crude ficin enzymes, two types of research obtained from Ficus aurata (Miq.) fruit was 0.92µg/ml and from papaya fruit as 3.16 µg/ml. For latex, it was observed that the protein content in crude ficin enzymes was determined as 6.14 µg/ml for Ficus aurata (Miq.), 2.58 µg/ml for Ficus racemosa L., and 5,27 µg/ml for Ficus padana Burm.f.. The protein content from papaya latex was 15,98 µg/ml. These findings show the differences in the protein content of the enzymes obtained from different species of Ficus and Papaya as a basis for further study on using these enzymes for biotechnological purposes.
Perbandingan Biaya Produksi Tepung Dadih Susu Kerbau dan Susu Sapi: Implikasinya Terhadap Strategi Penetapan Harga Helmizar, Helmizar; Bahari, Asniati; Syukri, Daimon; Yuniritha, Eva; Usman, Robby; Rusdi, Faza Yazira; Sakinah, Restu; Olivia, Adinda; Humaira, Bunga Permata; Saputri, Hendryanti Gita
Jurnal Ekonomi dan Bisnis Dharma Andalas Vol 27 No 1 (2025): Jurnal Ekonomi dan Bisnis Dharma Andalas
Publisher : Universitas Dharma Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jebd.v27i1.1714

Abstract

Abstract This research examines the comparison of production costs in setting the selling price of buffalo milk curd flour with cow milk curd flour using the full costing method. The problem is that the production cost for buffalo milk dadih flour and cow milk dadih flour products is not yet known. The purpose of this research is to determine the comparative analysis of the production cost of buffalo milk dadih flour and cow milk dadih flour using the full costing method in setting their selling prices. The method used in this research is descriptive quantitative using primary data sources. The research results show that the calculation of production costs using the full costing method for buffalo milk curd flour is higher compared to cow milk curd flour. So, the production of cow's milk dadih flour is more profitable compared to buffalo's milk dadih flour. This research shows that understanding the comparison of production costs can help producers determine more profitable pricing strategies, focusing on the production of cow's milk curd flour, which has lower costs Abstrak Penelitian ini bertujuan untuk mengkaji mengenai perbandingan harga pokok produksi dalam penetapan harga jual tepung dadih susu kerbau dengan tepung dadih susu sapi menggunakan metode full costing. Permasalahannya yaitu belum diketahuinya harga pokok produksi untuk produk tepung dadih susu kerbau dan tepung dadih susu sapi. Tujuan penelitian ini yaitu untuk mengetahui bagaimana analisis perbandingan harga pokok produksi tepung dadih susu kerbau dan tepung dadih susu sapi dengan menggunakan metode full costing dalam penetapan harga jualnya. Metode yang digunakan dalam penelitian ini adalah deskriptif kuantitatif dengan menggunakan sumber data primer. Hasil penelitian menunjukkan bahwa perhitungan harga pokok produksi dengan menggunakan metode full costing antara tepung dadih susu kerbau lebih tinggi dibandingkan dengan tepung dadih susu sapi. Jadi, produksi tepung dadih susu sapi lebih menguntungkan dibandingkan dengan tepung dadih susu kerbau. Penelitian ini menunjukkan bahwa pemahaman mengenai perbandingan harga pokok produksi dapat membantu produsen dalam menentukan strategi harga yang lebih menguntungkan, dengan fokus pada produksi tepung dadih susu sapi yang memiliki biaya lebih rendah.
Standardisasi Proses Sterilisasi Rendang pada Koperasi Wanita IKABOGA di Wilayah Kerja Badan Pengawasan Obat dan Makanan (BPOM) Kota Padang Daimon Syukri; Rini Rini; Adhitya Jessica; Novelina; Purnama Dini Hari; Risa Meuthia Fiana; Deden Dermawan; Rudi Alfiansyah; Aurelia Amaliyah Tarumiyo; Yasmin Azzahra
Warta Pengabdian Andalas Vol 31 No 4 (2024)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.31.4.714-722.2024

Abstract

Rendang, a Minangkabau speciality, has been recognised as the world's most delicious food and Indonesia's national dish. However, Micro, Small and Medium Enterprises (MSMEs) producing rendang in Padang City face obstacles in meeting the commercial sterile food distribution permit standards, especially the calculation of the F0 value (heat sufficiency number). This service activity aims to foster and assist MSME players related to the sterilisation of commercial rendang products with export-level distribution quality by installing an IoT-based data logger on the retort tool to measure the F0 value in real time. The activity involved a pre-workshop, Focus Group Discussion, data logger installation, sterilisation training, and evaluation. It can be concluded that the measurement of the F0 value in the IKABOGA rendang product sterilisation process shows that the optimal sterilisation time is 40 minutes. This 40-minute sterilisation process can be used as a guide for the implementation of sterilisation by IKABOGA and initial data for fulfilling the requirements for a distribution permit but is sufficient to apply for a product distribution permit because it still requires other supporting data. This community service activity is the first step in developing an IoT-based sterilization process to be developed into a smart retort so that it can become an innovative tool that helps all MSMEs in the product sterilization process and meets the requirements for product distribution permits to a national scale.
Pengembangan Produk Pangan Lokal Berbasis Ikan Teri dan Penyuluhan Izin Edar serta Kemasan Pangan di Nagari Mandeh, Provinsi Sumatera Barat Syukri, Daimon; Lindawati; Koja, Reni; Rizkyanto, Ridwan; Rahmayani
Open Community Service Journal Vol. 4 No. 1 (2025): Open Community Service Journal
Publisher : Research and Social Study Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33292/ocsj.v4i1.108

Abstract

Nagari Mandeh, Pesisir Selatan, Sumatera Barat dikenal sebagai sentra penghasil ikan teri berkualitas, namun pemanfaatannya masih terbatas pada produk ikan kering tanpa inovasi olahan. Kegiatan pengabdian masyarakat ini bertujuan untuk meningkatkan nilai tambah ikan teri melalui pengembangan produk turunan berbahan dasar tepung ikan teri dan penyuluhan mengenai izin edar pangan serta kemasan produk. Kegiatan dilaksanakan dengan pendekatan partisipatif melalui sosialisasi, pelatihan, dan praktik pembuatan produk, melibatkan 10 orang peserta dari masyarakat setempat. Penentuan formulasi produk dilakukan secara bertahap, mulai dari metode preparasi ikan teri hingga komposisi bahan dalam pembuatan produk seperti ikan teri krispi, kerupuk gabus ikan teri, dan snack bar berbahan tepung ikan teri. Pengukuran antusiasme peserta dilakukan melalui wawancara singkat, menunjukkan bahwa seluruh peserta tertarik mencoba dan mengembangkan produk secara mandiri. Hasil kegiatan menunjukkan peningkatan keterampilan masyarakat dalam inovasi produk pangan lokal serta adanya komitmen untuk mengembangkan usaha berbasis hasil laut. Kegiatan ini diharapkan dapat memperkuat ekonomi lokal dan mendorong keberlanjutan produk berbasis ikan teri melalui kolaborasi antara masyarakat dan lembaga desa.
SUITABLE PACKAGING CONCEPT FOR SUNGKAI LEAVE HERBAL TEA PRODUCED BY THE INDEPENDENT AGRICULTURAL AND RURAL TRAINING CENTRE “SUNGKAI PERMAI” Syukri, Daimon; Rini, Rini; Makky, Muhammad
Andalasian International Journal of Social and Entrepreneurial Development Vol. 2 No. 01 (2022): Andalasian International Journal of Social and Entrepreneurial Development
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijsed.v2.i01.1-4.2022

Abstract

Background: Sungkai leave herbal tea produced by The Independent Agricultural and Rural Training Centre “Sungkai Permai” need to be expanded by packaging improvement. Methodology: The concept of packaging for herbal tea has been developed by the team from Andalas University. The basic design and brand for the herbal tea has proposed and produced in order to enhance the satisfaction of consumers to existing tea. Conclusion: The Independent Agricultural and Rural Training Centre “Sungkai Permai) was impressed for the packaging concept of their Sungkai leave herbal tea. “Teh Sehat Sungkai” is the brand that was created for the herbal tea product. Moreover, the utilization of ivory box include with the design was also introduce to the The Independent Agricultural and Rural Training Centre “Sungkai Permai). Further development is needed for increasing the acceptance of consumers to the Sungkai leave herbal tea product.
Kinari Traditional Food Packaging Development Syukri, Daimon; Azima, Fauzan; Sayuti, Kesuma; Yenrina, Rina; Novizar, Novizar; Anggraini, Tuty
Andalasian International Journal of Social and Entrepreneurial Development Vol. 2 No. 02 (2022): Andalasian International Journal of Social and Entrepreneurial Development
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijsed.v2.i02.6-8.2023

Abstract

This community service activity carried out by the Faculty of Agricultural Technology, University of Andalas Padang, is in collaboration with Nagari Kinari, Bukit Sundi District, Solok City. The activity location is at the Nagari Kinari office which has been prepared very well. Nagari Kinari has many Micro, Small and Medium Enterprises (MSMEs) such as salamak pangekbanana, rendang aina and kalio baluik. In this era, packaging is very important to maintain the shelf life of food and is a trend and a great opportunity for doing business. This opportunity only applies to products that have good packaging and good sterilization. However, this opportunity has not been taken by several MSMEs in Nagari Kinari, so that this application is expected to arouse the enthusiasm of MSMEs to immediately carry out good packaging for their business.
Improving graphic design skills for HR Center for Self-Help Agriculture and Rural Training (P4S) "Sungai Permai" Lambung Bukit sub-district, Pauh District, West Sumatra Syukri, Daimon; Rini, Rini; Makky, Muhammad; Halwa, Haniyatul; Dina, Mivtahul
Andalasian International Journal of Social and Entrepreneurial Development Vol. 2 No. 02 (2022): Andalasian International Journal of Social and Entrepreneurial Development
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijsed.v2.i02.13-16.2023

Abstract

In order to increase the promotion of activities and products resulting from the activities of the Self-Help Agriculture and Rural Training Center (P4S) “Sungai Permai” in the Lambung Bukit sub-district, Pauh District, West Sumatra, graphic design training was conducted for one of the members of the farmer group. The training carried out is an introduction and oreration of Corel Draw. The training was carried out for one month involving students from the Department of Food Technology and Agriculture at Andalas University. This training activity can increase the HR capacity of the "Sungai Permai" (P4S) group, which in the future it is hoped that this group will be more independent in terms of developing business and product promotion designs so that they can develop even better.
Socialization Of The Manufacture Of Ecobrick As A Solution To Management Of Plastic Waste In Nagari Tanjung Betung, Pasaman Syukri, Daimon; Fauziah, Annisa
Andalasian International Journal of Social and Entrepreneurial Development Vol. 2 No. 02 (2022): Andalasian International Journal of Social and Entrepreneurial Development
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijsed.v2.i02.17-23.2023

Abstract

The theme of Waste Processing Activities with Ecobrick The problem of plastic waste management in Nagari Tanjung Betung is still an unresolved problem. The absence of a landfill makes the people in the Nagari Tanjung Betung tend to litter on vacant land/land and also on the banks of rivers. In addition, many people in Nagari Tanjung Betung still use river water in their daily lives, be it for washing, bathing, defecating and urinating, and other activities. This poor sanitation will certainly trigger various diseases that can threaten the public's health status. Until now, conventional processing, such as dumping it in landfills or burning, has not been able to cope with the growing amount of plastic waste. Solution Along with the times and science, a solution is offered for managing plastic waste which is considered more effective, namely converting it into ecobricks. Ecobrick is an environmentally friendly brick made from plastic bottle waste filled with leftover plastic waste that is no longer used. The size of the plastic bottles used are free as available. Plastic bottles are filled with unused scraps of plastic waste so that there is no space left in the bottle nor is there any air left in the bottle so that the ecobrick doesn't slosh. Purpose The aim of waste management with ecobrick is to reduce waste scattered around the Nagari Tanjung Betung environment. The benefits of ecobricking are useful for more effective waste management so that later it will be able to make the environment cleaner and healthier. Besides being useful for waste management, the function of ecobricks can also be seen from an economic and functional perspective. Ecobricks can be a source of income if managed properly because the ecobricks themselves can be used as basic materials for making furniture, furnishings, and building materials such as the walls of a room. In addition to saving the cost of making these products, ecobricks can also be traded on the market with the same purpose as above. Methods and Stages of Implementation The methods and stages of implementing this activity start from licensing activities, identification and problem solving, preparation of tools and materials, ecobrick counseling. Results and Outcomes (Prototypes and/or Products) “Eco” and “brick” means environmentally friendly bricks. Called "brick" because it can be an alternative to conventional bricks in constructing buildings. Therefore, ecobrick is usually used as a raw material for making furniture. An ecobrick is a plastic bottle filled densely with non-biological waste to make reusable building blocks. Processing waste with Ecobrick will later be able to provide many benefits and benefits for the community. Conclusions and Suggestions Management of plastic waste in Nagari Tanjung Betung is still an unresolved problem. As the times progress, a solution for managing plastic waste is offered which is considered more effective, namely turning it into ecobricks. Ecobrick is an environmentally friendly brick made from plastic bottle waste filled with leftover plastic waste that is no longer used. It takes the desire and willingness of the community to directly contribute and change attitudes to no longer litter.
Co-Authors Adhitya Jessica Adila Adisti Adlis Santoni Admeiva Fitri, Aulia Afriliana, Asmak Aidila Fitria, Eddwina Aisman Aisman Aisyah Putri Alfi Asben Alya Maghfira Amaliyah Tarumiyo, Aurelia Anni Faridah Annisa Fauziah Annisa Fauziah, Annisa Anwar Kasim Ardinis Arbain Arif Rizkika Putra Arisvan Chamel Aulia Azhar Aurelia Amaliyah Tarumiyo Aurelia Amaliyah Tarumiyo Aurelia Amaliyah Tarumiyo Awalina, Rahmi Azzahra, Yasmin Bahar, Rini Bahari, Asniati Busra Al-Hafit Cesar Wellya Refdi Cesar Welya Refdi Chairul Darwir, Djaswir Darwir, Djaswir Deden Dermawan Deden Dermawan Septina Dendi Adi Saputra Devi Purnama Sari Diah Ayu Natasya Diana Sylvi Diana Sylvi Diana Sylvi Dina Afifah Zakia Dina, Mivtahul Dinah Cherie Dini, Kartika Cahya Dita Fitriani Djaswir Darwis Efrina, Efrina Ema Susiana Emil Salim Emil, Salim Eva Yuniritha, Eva Fachrur Rozi Fachrur Rozi Fadri, Rince Alfia Fajar Nusantara Fatiyah Aghni Yati Nurmi Fauzan Azima Febjislami, Shalati Felga Zulfia Radiana Felga Zulfia Rasdiana Felga Zulfia Rasiana Fenita Miati Feri Arlius Firda Az zahra Firdaus Firdaus Fitriani, Dita Gema, Vendiro Mailevan Giovani, Shofya Halwa, Haniyatul Hamdika, W Haniyatul Halwa Hariry, Amelia Hasbullah Hasbullah Hasbullah Hasbullah Helmizar Heni Pujiastuti Heru Suryanto Humaira, Bunga Permata Husnul Khatimah Huswatun Hasanah Iin Hartati Wibisono Indra Junaidi Zakaria Irfan Suliansyah Ismed Ismed Ismed Ismed Ito, Nobutaka Jaswandi Jaswandi Jessica, Adhitya Joni Kusnadi Jonrinaldi Joseph Selvi Binoj Khandra Fahmy Kohei Nakano Komarudin Komarudin Kurnia Harlina Dewi Kurnia Harlina Dewi Laimnimitr, Napassawan LINDAWATI Lucia Saraswati Lucia Saraswati Luwina Makni Kusuma Mahfuzatul Khairani Malrianti, Yefsi Maria Liko K Tapun Meuthia Fiana, Risa Mislaini Mislaini Mivtahul Dina Muhammad Arwani Muhammad Makky Muhammad Makky Najla Rosyadah Napassawan Liamnimitr Naura NADHIFAH Nazir, N Netty Sri Indeswari Nguyen Ngoc Anh Thu Nguyen Ngoc Thanh Nguyen Nika Rahma Yanti Nika Rahma, Yanti Novelina Novelina Novizar Nazir Novizar, Novizar Olivia, Adinda Padilah, Rahmi Pirma, Dio Sandhika Puja Nadia Sukma Purnama Dini Hari Putri Wulandari Zainal Putri, Annisyia Zarina putri, natasya Rafifa Putria Dewita Rahma Yanti, Nika Rahmayani Rahmi Holinesti Rahmi, Rahmi Holinesti Ratni Prima Lita Reni Koja Reni Yuliviona Rhenia Valeni Ridwan, Andhini Aurellyta Rilvi Muhammad Tio Rina Yenrina Rini RINI Rini B Rini Bahar Rini Bahar Rini Rini RINI RINI Rini Rini Rini Rini Rini Rini Rini Rini Rini Rini Rini Rini Rini Rini Ririn Fatma Nanda Risa Meuthia Fiana Risa Meutia Fiana Rivan Aprialdho Rizkyanto, Ridwan Robbani, Syifa Rosyada, Inayah Rozi, F Rudi Alfiansyah Rudi Alfiansyah Rusdi, Faza Yazira Safira, Alya Arsya Sahadi Didi Ismanto Sakinah, Restu Salim, Emil Salisma, Marlis Santy Ayu Gultom, Eryka Saputri, Hendryanti Gita Sari, HP Sayuti, Kesuma Sepnita, Widia Sharafa, Salwa Ash Siska Fitri Ramadani Sunardi, Riyana Sylvi, Diana Tapun, Maria Liko K Thammawong Manasikan Tifani Puari, Aninda Tuty Anggraini Tuty Anggraini Tuty Anggraini Ulfieda Anwar Ulhaq Umar Ahmed Usman, Robby Uun Yanuhar Verinita, Verinita Wellyalina Wellyalina Wellyalina Wellyalina Wellyalina, Wellyalina Welya Refdi, Cesar Wenny Surya Murtius Widia Sepnita Winowatan , A Yasmin Azzahra Yasmin Azzahra Yasmin Azzahra Yeffi Yeffi Masnarivan Yola Andriani Yolanda, Milda Yusniwati Yusniwati Yusniwati