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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Ilmiah Rekayasa Pertanian dan Biosistem SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Kelautan dan Perikanan Terapan (JKPT) Amerta Nutrition Food Science and Technology Journal (Foodscitech) JURNAL PANGAN Nusantara Science and Technology Proceedings AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Pengbdian Teknik Mesin Jurnal Pengabdian Pelitabangsa Jurnal Pengolahan Perikanan Tropis Journal of Fisheries & Marine Kifah
Hadi Munarko
Program Studi Teknologi Pangan, Fakultas Teknik, Universitas Pembangunan Nasional “Veteran” Jawa Timur
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Other

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OPTIMASI OPTIMASI WAKTU ¬PRE-HEATING DAN WAKTU PULSED ELECTRIC FIELD TERHADAP TOTAL MIKROBA DAN SIFAT FISIK SUSU Angky Wahyu Putranto; Anugerah Dany Priyanto; Teti Estiasih; Widyasari Widyasari; Hadi Munarko
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 10 No 1 (2022): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (621.182 KB) | DOI: 10.29303/jrpb.v10i1.321

Abstract

Pulsed electric field (PEF) atau metode kejut listrik tegangan tinggi merupakan salah satu metode pengolahan non-termal yang dapat diaplikasikan untuk membunuh mikroorganisme pada susu segar. Penggunaan PEF untuk pasteurisasi susu dapat dikombinasikan dengan perlakuan pemanasan awal (pre-heating) untuk meningkatkan letalitas terhadap mikroorganisme maupun untuk menghasilkan susu dengan karakteristik mutu yang diinginkan. Penelitian ini bertujuan untuk melakukan optimasi waktu pre-heating dan waktu PEF pada pengolahan susu pasteurisasi. Optimasi dilakukan dengan menggunakan metode response surface methodology model central composite design (RSM-CCD). Susu segar dengan volume 2,5 L dipanaskan pada suhu 70°C selama 10-30 menit (perlakuan pre-heating) dilanjutkan dengan pemberian kejut listrik (15 kV/cm, 8,197 kHz, 66 µs) selama 2-6 menit. Proses pasteurisasi dilakukan di dalam bejana berpengaduk dengan kecepatan 50 rpm. Respon yang diuji terdiri dari total cemaran (TPC), viskositas, stabilitas emulsi, dan tingkat kecerahan. Hasil optimasi waktu pasteurisasi yang direkomendasikan berdasarkan analisis RSM-CCD, yaitu pre-heating selama 10 menit dilanjutkan dengan PEF selama 3,907 menit dengan nilai desirability 0,614. Optimasi proses pasteurisasi menghasilkan prediksi nilai TPC, viskositas, stabilitas emulsi, dan kecerahan susu hasil optimasi secara berurutan sebesar 2,126 log cfu/ml, 4,997 cP, 14,862 %, dan 93,703.
Variation of Fermentation Time of Crystal Guava Leaf Tea (Psidium guajava L.) on Antioxidant Activity and Sensory Profile with Rate-All-That-Apply Method: Guava Leaf Tea Rosida Rosida; Anugerah Dany Priyanto; Hadi Munarko; Muhammad Alfid Kurnianto
Food Science and Technology Journal (Foodscitech) Vol. 6 No. 1 (2023)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25139/fst.vi.5655

Abstract

A concise and factual abstract is required. The abstract should state briefly the purpose of the research, the principal results and major conclusions. An abstract is often presented separately from the article, so it must be able to stand alone. For this reason, references should be avoided, but if essential, then cite the author(s) and year(s). Also, non-standard or uncommon abbreviations should be avoided, but if essential they must be defined at their first mention in the abstract itself. The abstract should not exceed 250 words and is constructed in 1 paragraph written in English. Keywords: Author; Foodscitech Journal; article template
POLA KONSUMSI PRODUK HASIL PERIKANAN OLEH MASYARAKAT KABUPATEN LAMONGAN [Consumption Pattern of Fishery Products by Lamongan Regency Communities] Munarko, Hadi; Sanjaya, Yushinta Aristina; Safa, Aidha; Wahfi, Ahmad; Tri, Novian; Wahyu, Okky; Qurota, Untsa
JURNAL PENGOLAHAN PERIKANAN TROPIS Vol. 1 No. 01 (2023): Artikel Juni 2023
Publisher : Program Studi Teknologi Hasil Perikanan - Universitas Kristen Wira Wacana Sumba

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58300/planet.v1i01.474

Abstract

Penelitian ini bertujuan untuk menganalisis pola konsumsi hasil perikanan masyarakat Kabupaten Lamongan pasca pandemi. Pengumpulan data dilakukan melalui kuesioner secara daring melalui google form. Kabupaten Lamongan dipilih karena secara geografis letaknya berada dekat dengan pesisir pantai utara Laut Jawa. Hasil survei jawaban responden menunjukan bahwa masyarakat Kabupaten Lamongan sudah banyak mengetahui manfaat dari produk perikanan. Namun, tingkat konsumsi ikan di Kabupaten Lamongan terbilang masih cukup rendah, karena ekonomi dan pengetahuan yang masih kurang. Ikan mujair adalah ikan paling banyak diminati di daerah Kabupaten Lamongan. Responden lebih banyak memilih mengkonsumsi produk ikan segar karena alasan higienitas dan menganggap lebih sehat. Namun, ada juga yang memilih produk ikan olahan karena praktis, mudah penyajiannya, harga terjangkau, dan daya simpannya lebih lama
SOSIALISASI HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) DI UD SOFIA COOKIES WIYUNG, SURABAYA Vira Seviani Dewantri; Jariyah; Winarti, Sri; Munarko, Hadi; Wahyusi, Kindriari Nurma
abdimesin Vol. 3 No. 2 (2023): Abdi-mesin
Publisher : UPN "Veteran" Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/abdimesin.v3i2.2

Abstract

Tingginya tuntutan masyarakat terhadap kualitas produk-produk pangan yang dikonsumsi saat ini menjadi perhatian penting bagi indusrti pangan akan pentingnya penerapan jaminan keamanan pangan. Dalam rangka untuk menghasilkan produk pangan yang aman dikonsumsi oleh masyarakat, maka perlu diterapkan proses produksi berdasarkan standard-standar keamanan pangan yaitu Hazard Analysis and Critical Control Point (HACCP), sehingga diperlukan kegiatan sosialisasi terkait pentingnya penerapan HACCP. HACCP adalah sistem jaminan keamanan pangan yang ditentukan dengan pengawasan pada titik kontrol yang berbahaya atau dapat diartikan juga sebagai suatu sistem jaminan mutu, keamanan pangan dan manajemen risiko dengan pendekatan pencegahan untuk menjamin keamanan pangan bagi konsumen. Manfaat dari penerapan penerapan HACCP untuk industri pangan antara lain: memberikan kepastian produk yang aman untuk pelanggan, meningkatkan keamanan pangan, dan mengurangi kasus penyakit yang ditularkan melalui makanan. Oleh karena itu, setiap industri pangan bertanggung jawab untuk menerapkan HACCP berupa: makanan harus diproduksi dengan cara yang higienis, sumber bahan baku yang masuk harus diperhatikan, pendekatan berbasis risiko untuk mencapai keamanan pangan. Tujuan dari kegiatan sosialisasi ini yaitu dapat membantu UD Sofia Cookies untuk meningkatkan pemahaman kepada pemilik dan karyawan tentang pentingnya penerapan sistem HACCP. Kegiatan dilakukan dengan metode kaji tindak melalui langkah-langkah evaluasi awal kegiatan, sosialisasi dan evaluasi akhir kegiatan. Hasil dari kegiatan ini menunjukkan bahwa kegiatan berjalan dengan lancar dan tingkat pemahaman peserta sosialisasi tentang HACCP meningkat dari 70% menjadi 85% yang dibuktikan dari hasil pre test dan post test.
Sosialisasi dan Perancangan Standard Operating Procedure (SOP) di UD Sofia Cookies Surabaya Cita Risma Anggi Kurnia Rani; Jariyah; Munarko, Hadi; Winarti, Sri; Wahyusi, Kindriari Nurma
abdimesin Vol. 4 No. 1 (2024): Abdi-mesin
Publisher : UPN "Veteran" Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/abdimesin.v4i1.3

Abstract

Penyusunan Standard Operating Procedure (SOP) pada UMKM sangat penting dilakukan. Penyusunan SOP mempunyai manfaat untuk menciptakan kinerja yang sistematis, efektif, efisien serta dapat membantu dalam menjaga kestabilan kinerja karyawan dan kualitas produk yang dihasilkan. UD Sofia Cookies merupakan salah satu UMKM yang belum memiliki SOP yang jelas. Beradasarkan kekurangan tersebut, maka dilaksanakan kegiatan sosialisasi dan perancangan SOP di UD Sofia Cookies dengan tujuan memberikan wawasan dan pemahaman mengenai pentingnya SOP dalam suatu usaha serta untuk memberikan kemudahan dalam melakukan setiap kegiatan.. Metode yang digunakan dalaam penelitian ini yaitu pengumpulan data menggunakan metode observasi, wawancara, dan dokumentasi. Pada penelitian ini diperoleh hasil berupa rancangan SOP pembelian bahan baku, SOP penyimpanan bahan baku, SOP proses produksi, SOP penyimpanan produk, SOP penjualan produk, SOP distribusi, dan SOP karyawan.
Pelatihan pengolahan tepung mangrove kepada pengelola dan masyarakat Sekitar Kebun Raya Mangrove Surabaya Jariyah, Jariyah; Nugraha, Isna; Munarko, Hadi; Ramadhan, Gilang; Aryanti, Friska
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 9, No 2 (2025): March
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v9i2.29841

Abstract

AbstrakKebun Raya Mangrove Surabaya merupakan kawasan ekowisata yang memiliki potensi besar dalam mendukung keberlanjutan lingkungan dan ekonomi masyarakat setempat. Salah satu produk yang dapat dikembangkan dari kawasan ini adalah tepung pedada (Sonneratia Caseolaris), yang memiliki kandungan bioaktif dengan manfaat kesehatan. Namun, metode pengolahan tradisional yang masih digunakan menyebabkan penurunan kandungan fungsional dalam tepung serta rendahnya nilai jual produk. Kegiatan pengabdian ini bertujuan untuk meningkatkan pemahaman dan keterampilan masyarakat dalam pengolahan tepung pedada yang lebih efisien dan berkualitas. Metode yang digunakan meliputi sosialisasi, penyuluhan, dan pelatihan praktis, dengan melibatkan 30 peserta. Sebelum pelatihan, dilakukan pre-test untuk mengukur tingkat pemahaman awal, yang menunjukkan bahwa hanya 9 orang (30%) memahami proses pengolahan tepung pedada, sementara 21 orang (70%) belum memahami. Selama pelatihan, peserta diberikan materi mengenai manfaat tepung pedada, teknik pemilihan bahan baku, serta proses pengeringan menggunakan alat pengering kabinet. Evaluasi dilakukan melalui post-test, yang menunjukkan peningkatan signifikan dalam pemahaman peserta, dengan 27 orang (90%) telah memahami konsep pengolahan tepung pedada, sedangkan 3 orang (10%) masih belum sepenuhnya memahami. Hasil ini menunjukkan bahwa kegiatan pelatihan berhasil meningkatkan pengetahuan dan keterampilan peserta secara signifikan. Selain itu, metode yang diterapkan terbukti efektif dalam menjembatani kesenjangan pengetahuan awal peserta. Diharapkan, peningkatan keterampilan ini tidak hanya berdampak pada kualitas produk yang lebih baik dan peningkatan nilai jual tepung pedada, tetapi juga mendukung keberlanjutan ekosistem mangrove melalui pemanfaatan sumber daya lokal secara optimal. Kata kunci: mangrove; pedada; pengabdian masyarakat; teknologi pengeringan; tepung. AbstractThe Mangrove Botanical Garden of Surabaya holds great potential as an ecotourism area to support environmental sustainability and the local economy. One of the potential products from this area is the pedada fruit (Sonneratia caseolaris), which is known to contain bioactive compounds with health benefits. However, traditional processing methods used by the local community often reduce the functional components in pedada flour. Therefore, this activity aims to provide training on pedada flour processing technology to the managers and the surrounding community of the Mangrove Botanical Garden of Surabaya. In this training, 30 participants were involved, utilizing a cabinet dryer to retain the bioactive components in the resulting pedada flour. The results of this training showed an increase in participants’ understanding of the quality pedada flour processing, which positively impacts the economic value and sustainability of the product. This program is expected to not only improve the income of the local community but also contribute to preserving the mangrove forest in the area through the development of sustainable and environmentally friendly local products. Keywords: community empowerment; drying technology; flour; mangroves; pedada.
Bioactive Peptides from Indonesian High-Protein Fermented Foods: A Promising Source of Functional Compounds Kurnianto, Muhammad Alfid; Aulia, Salma Shafrina; Septiana, Siska; Syahbanu, Fathma; Munarko, Hadi; Tinh, Nguyen Thi Thanh; Chasanah, Ekowati; Rini, Dina Mustika
Jurnal Ilmiah Perikanan dan Kelautan Vol. 17 No. 3 (2025): JURNAL ILMIAH PERIKANAN DAN KELAUTAN
Publisher : Faculty of Fisheries and Marine Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jipk.v17i3.74936

Abstract

Graphical Abstract Highlight Research Fermentation improves the biological function of proteins. Bioactive peptides increase after fermentation. Indonesia has many unexplored sources of bioactive peptides in fermented food. Indonesian high-protein fermented foods have high bioactivity potential. Research is needed on the bioactivity of Indonesian bioactive peptides sources for broader health implications.     Abstract Bioactive peptides (BPs) are short protein fragments with significant physiological functions, including antioxidant, antihypertensive, antimicrobial, and antidiabetic activities. These compounds are commonly released during fermentation, making high-protein fermented foods (HPFF) a promising source of natural health-promoting agents. Indonesia, with its rich biodiversity and long-standing tradition of fermentation, offers a unique variety of traditional HPFF. However, the potential of these indigenous products as BP sources remains underexplored and poorly represented in the global literature. This review aims to examine Indonesian traditional HPFF as a source of BPs, categorize them based on raw material, and highlight their functional and health-related properties. A literature review was conducted using publications from Scopus, PubMed, ProQuest, Google Scholar, and SINTA (2000–2023). The search applied Boolean strategies and the PEO (Population, Exposure, Outcome) framework to identify relevant studies on fermented foods, bioactive peptides, and their biological activities. Indonesian HPFF including tempeh, rusip, dangke, pekasam, and cangkuk contain BPs with diverse bioactivities. Tempeh shows antidiabetic and antihypertensive potential; rusip exhibits antioxidant and cholesterol-lowering effects; dangke and cangkuk demonstrate antimicrobial and ACE-inhibitory activities. These functional properties are influenced by substrate type (e.g., legumes, fish, milk), microbial composition (lactic acid bacteria, Bacillus spp., yeasts), and fermentation conditions. Notably, certain Indonesian HPFF exhibit multi-functional peptides with synergistic health effects, suggesting significant therapeutic promise. This review bridges a critical knowledge gap by consolidating evidence on BPs from Indonesian HPFF. It provides a foundation for future investigations into peptide bioactivity, supports functional food innovation, and highlights the global relevance of Indonesia’s fermentation heritage in health science and sustainable nutrition.  
Penerapan mesin irigasi dan pengolah tanah otomatis berbasis sensor untuk efisiensi air bagi petani bawang di Desa Kalirejo, Probolinggo Munarko, Hadi; Saputro, Wiliandi; Issafira, Radissa Dzaky
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 9, No 5 (2025): September
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v9i5.34102

Abstract

Abstrak Kebutuhan petani bawang merah terhadap mesin pembuat saluran irigasi dan pengolahan tanah perlu diupayakan untuk meningkatkan produktivitas kerja dan efisiensi penggunaan air. Kegiatan pengabdian ini bertujuan untuk menerapkan teknologi tepat guna mesin irigasi dan pengolah tanah otomatis berbasis sensor melalui program pengabdian kepada masyarakat di Desa Kalirejo, Kecamatan Dlingu, Kabupaten Probolinggo. Kegiatan dilakukan selama bulan Juni hingga Juli 2025 melalui tahapan persiapan, pelatihan, uji coba peralatan, serta evaluasi keberhasilan. Pada tahap persiapan, dilakukan survei dan wawancara dengan mitra untuk mengidentifikasi kendala yang dihadapi, kemudian dirancang dan difabrikasi mesin sesuai kebutuhan. Selanjutnya, mitra diberikan pelatihan teknis mengenai cara penggunaan dan  perawatan untuk mendukung keberlanjutan pemanfaatan mesin. Uji coba lapangan dilakukan secara langsung di lahan pertanian bawang bersama petani setempat. Hasil kegiatan menunjukkan bahwa penggunaan mesin ini mampu meningkatkan efisiensi distribusi air irigasi serta mengurangi ketergantungan pada tenaga kerja manual. Evaluasi yang dilakukan melalui wawancara dengan mitra menunjukkan bahwa program ini bermanfaat secara nyata bagi petani lokal dan berpotensi meningkatkan keberlanjutan sistem pertanian di Desa Kalirejo. Kata kunci: Desa Kalirejo; mesin irigasi; pelatihan; sensor. Abstract The demand of shallot farmers for irrigation channel construction and soil cultivation machinery needs to be addressed in order to enhance work productivity and improve water use efficiency. This article describes a community service program conducted in Kalirejo Village, Dlingu District, Probolinggo Regency, through the application of an irrigation and soil cultivation machine equipped with sensor-based automation. The activities were carried out from June to July 2025 through several stages, including preparation, training, equipment trials, and evaluation of outcomes. During the preparation stage, surveys and interviews with farmer partners were conducted to identify existing challenges, followed by the design and fabrication of a machine tailored to their specific needs. Subsequently, the farmers received technical training on machine operation and maintenance to ensure sustainable utilization. Field trials were conducted directly in shallot farming areas in collaboration with local farmers. The results demonstrated that the application of this machine improved the efficiency of irrigation water distribution and reduced reliance on manual labor. Evaluations carried out through interviews with the farmer partners indicated that the program provided tangible benefits for the local community and has the potential to strengthen the sustainability of the agricultural system in Kalirejo Village Keywords: Kalirejo Village; irrigation machine; training; sensor.
Pelatihan Label Kemasan Produk sebagai Upaya Peningkatan Kualitas Produk UMKM Cahaya di Dusun Krajan Desa Giripurno, Kota Batu Munarko, Hadi; Dewantara, Daffa
Kifah: Jurnal Pengabdian Masyarakat Vol 3 No 1 (2024): Juni 2024
Publisher : Mafapress Institut Pesantren Mathali'ul Falah Pati

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35878/kifah.v3i1.1048

Abstract

The development of UMKM in Giripurno Village has not been accompanied by an increase in the quality of the products produced, especially in the use of labels on food product packaging. Socialization of the importance of labeling and label assistance in Krajan was carried with the aim of increasing public knowledge regarding the importance of using labels and improving the quality of food products by improving packaging labels. which complies with Badan Pengawas Obat dan Makanan (BPOM) regulations. The method used in this activity is socialization of the importance of labeling and assistance in making labels. The lecture was carried out by delivering material related to the importance of labeling on food products. In the presentation of this material there were three main topics of discussion, namely the meaning of labels, the criteria included on labels and label requirements, as well as the importance of using labels on food products. As for label assistance, this is done by discussing with UMKM owner, following the production process, and the label making process with the help of the Canva application. The socialization carried out among dasa wisma members resulted in increased knowledge regarding labels on food products, so it is hoped that this will make the process of making labels easier and avoid mistakes in understanding labels on products. The socialization and mentoring activities that have been carried out have resulted in new knowledge for the members of the Krajan’s dasa wisma members and also produced a new label for UMKM Cahaya.
Optimization of Cassava Flour Cookies Characteristics Using Response Surface Methodology Rompis, Patricia Febriani; Sarofa, Ulya; Munarko, Hadi
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 1 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i1.577

Abstract

The purpose of this study was to determine the optimal composition of fat (butter-margarine) and cornstarch for the physicochemical properties (hardness, water content, starch content, and fat content) of cassava flour cookies using Response Surface Methodology (RSM). Additionally, this study aimed to evaluate the physicochemical characteristics of the optimized cassava flour cookies. The research employed RSM with a Central Composite Design (CCD) approach involving the fat composition (a mixture of butter and margarine) and cornstarch. 13 treatment combinations were generated and analyzed using Design Expert 13 software. The results showed that adding fat significantly influenced all responses. At the same time, cornstarch addition significantly affected hardness, water content, and starch content but did not significantly affect fat content. The optimal formulation was determined to contain 65% fat and 20% cornstarch, achieving the highest desirability value of 0.9490. The physicochemical parameters of the optimized cassava flour cookies were as follows: hardness (5.44 N), water content (4.54%), starch content (36.95%), fat content (34.91%), ash content (0.58%), protein content (8.13%), carbohydrate content (51.85%), and dietary fiber (7.78%). Contribution to Sustainable Development Goals (SDGs) SDG 2: Zero hungerSDG 3: Good Health and Well-BeingSDG 8: Decent Work and Economic Growth SDG 9: Industry, Innovation, and Infrastructure SDG 12: Responsible Consumption and Production SDG 15: Life on Land
Co-Authors Abdul Azis Akbar Angky Wahyu Putranto Anugerah Dany Priyanto Anugerah Dany Priyanto Aryanti, Friska Aulia, Salma Shafrina Azis Boing Sitanggang Cita Risma Anggi Kurnia Rani Dewantara, Daffa Dina Mustika Rini Ekowati Chasanah Fathma Syahbanu Feri Kusnandar Gilang Ramadhan Ifwarisan Defri Issafira, Radissa Dzaky Jariyah Jariyah Jariyah Jariyah Jariyah Kaleem Ahmad Kindriari Nurma Wahyusi Kurnianto, Muhammad Alfid Luh Putu Ratna Sundari Nadia Shoukat Nadia Shoukat Nugraha, Isna Nurifah, Churiyah Purwadi MP. Ir Qurota, Untsa Rahmati, Firdaus Rini, Dina Mustika Ristya Widi Endah Yani Rompis, Patricia Febriani Rosida Rosida Rosida Rosida Rosida, Dedin Finatsiyatul Safa, Aidha Sanjaya, Yushinta Aristina Septiana, Siska Slamet Budijanto Sri Winarti Sri Winarti Sugiyono . Suzuki , Takuya Teti Estiasih Tinh, Nguyen Thi Thanh Tri, Novian Ulya Sarofa Vira Seviani Dewantri Wahfi, Ahmad Wahyu, Okky Widyasari Widyasari Wiliandi Saputro Yunita Satya Pratiwi