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Warnoto Warnoto
Jurusan Peternakan, Fakultas Pertanian, Universitas Bengkulu Jalan Raya W. R. Supratman, Kandang Limun, Bengkulu, 38371 A
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Electrical & Electronics Engineering Energy Industrial & Manufacturing Engineering Veterinary

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Pengaruh Pemberian Ekstrak Daun Kitolod (Isotoma longiflora) terhadap Panjang dan Bobot Saluran Pencernaan serta Kinerja Pertumbuhan Ayam Broiler Dani, Muhammad; Hendrawan, Hendrawan; Amrullah, Amir Husaini Karim; Harahap, Ahmad Saleh; Warnoto, Warnoto
Buletin Peternakan Tropis Vol. 4 No. 2 (2023)
Publisher : BPFP Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/bpt.4.2.108-113

Abstract

The aim of study is to determine the ability of kitolod leaves given through drinking water as a substitute for antibiotics in terms of growth performance, weight, and length of the small intestine of broiler. The method used is a Complete Random Design with 5 treatments of 4 tests and each test consists of 10 chickens. Details of the treatment: TO = 0% kitolod leaf extract; T1 = tetracycline antibiotics; T2 = 0.5% kitolod leaf extract; Q3: 3.0% kitolod leaf extract, and T4 = 4.5% kitolod leaf extract. The variables observed in this study are the Performance of broiler chickens (feed consumption, weight gain, and feed conversion) and the weight and length of the small intestine of broiler chickens. The results showed that there was no noticeable effect (P>0,05) of giving kitolod leaf extract on the growth performance, weight, and length of the gastrointestinal tract of broiler chickens. Pemberian extract of kitolod leaves up to 4.5% through drinking water has not able to increase the growth performance, weight, and length of the small intestine of broiler.   Key words: Small Intestine, Weight Gain, Feed Consumption, Feed Conversion.   ABSTRAK Penelitian bertujuan untuk mengetahuai kemampuan ekstrak daun kitolod yang diberikan melalui air minum sebagai pengganti antibiotik ditinjau dari peforma pertumbuhan, bobot dan panjang usus halus ayam broiler. Metode yang dipakai yaitu Rancangan Acak Lengkap, 5 perlakuan, 4 ulangan (10 ekor ayam pada tiap ulangan). Rincian dari perlakuan: TO = 0% ekstrak daun kitolod; T1 = antibiotik tetracyclin; T2 = 1,5% ekstrak daun kitolod; T3: 3,0% ekstrak daun kitolod; dan T4 = 4,5% ekstrak daun kitolod. Variabel yang diamati pada penelitian ialah: Performa ayam broiler (konsumsi pakan, PBB, dan FCR) dan bobot serta panjang usus halus ayam broiler. Hasil Tidak ada pengaruh yang nyata (P>0,05) pemberian ekstrak daun kitolod terhadap kinerja pertumbuhan, bobot dan panjang saluran pencernaan ayam broiler. Pemberian ekstrak daun kitolod sampai 4,5% melalui air minum belum mampu meningkatkan kinerja pertumbuhan, bobot dan panjang usus halus broiler.   Kata kunci: Usus Halus, Konsumsi Pakan, PBB, FCR
Pengaruh Penggunaan Tepung Daun Kelor Fermentasi dalam Ransum terhadap Organoleptik Daging Broiler. Yosi, Yosi Fenita; Warnoto, Warnoto; Azis, Arif Rahman Azis; Febri , Febri Endriansya
Buletin Peternakan Tropis Vol. 5 No. 1 (2024)
Publisher : BPFP Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/bpt.5.1.89-98

Abstract

This study aims to evaluate the impact of using Moringa leaf flour fermented with Aspergillus niger in rations on the organoleptic properties of broiler meat. The research was conducted in the period August - September 2021 in the Commercial Zone and Animal Laboratory (CZAL) cage of the Department of Animal Husbandry, Faculty of Agriculture, UNIB. The research method used was a completely randomized design (CRD) with 4 treatments and 5 replicates. Each replicate involved 8 broilers, so the total sample used was 160 for all treatments. The treatments given include P0: Control (without the use of fermented moringa flour), P1: Use of 5% fermented moringa flour, P2: Use of 10% fermented moringa flour, and P3: Use of 15% fermented moringa flour. Observations were made on the 35th and 36th days after treatment, with an interval scale used to assess categories of organoleptic properties such as color, odor, taste, and texture of broiler meat. The results showed that fermented Moringa leaf flour did not improve the color, taste and texture of broiler meat. Using 10-15% fermented Moringa leaves produces a less fishy odor. It can be concluded that the use of 10% and 15% fermented Moringa leaf flour reduces the fishy odor of broiler meat without improving the color, taste and texture of the meat.   Keywords: Organoleptic Properties, Fermentation, Moringa Leaves, Broiler Meat   ABSTRAK Penelitian ini bertujuan untuk mengevaluasi dampak penggunaan tepung daun kelor (Moringa oleifera) yang difermentasi dengan Aspergillus niger dalam ransum terhadap sifat organoleptik daging broiler. Penelitian dilakukan pada periode Agustus – September 2021 di kandang Commercial Zone and Animal Laboratory (CZAL) Jurusan Peternakan, Fakultas Pertanian, UNIB. Metode penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 ulangan. Setiap ulangan melibatkan 8 ekor broiler, sehingga total sampel yang digunakan adalah 160 ekor untuk semua perlakuan. Perlakuan yang diberikan meliputi P0: Kontrol (tanpa penggunaan tepung daun kelor fermentasi), P1: Penggunaan 5% tepung daun kelor fermentasi, P2: Penggunaan 10% tepung daun kelor fermentasi, dan P3: Penggunaan 15% tepung daun kelor fermentasi. Pengamatan dilakukan pada hari ke-35 dan 36 setelah perlakuan, dengan skala interval digunakan untuk menilai kategori sifat organoleptik seperti warna, bau, rasa, dan tekstur daging broiler. Hasil penelitian menunjukkan bahwa tepung daun kelor fermentasi tidak memperbaiki warna, rasa dan tesktur daging broiler. Penggunaan 10-15% daun kelor fermentasi menghasilkan bau yang kurang amis. Dapat disimpulkan bahwa penggunaan 10% dan 15% tepung daun kelor fermentasi menurunkan bau amis daging broiler tanpa memperbaiki warna, rasa, dan tekstur daging.   Kata Kunci: Sifat Orgaoleptik, Fermentasi, Daun Kelor, Daging Broiler
Populasi, Produksi, dan Skenario Pengembangan Ayam Hutan Merah Endemik Rejang Lebong Sutriyono, Sutriyono; Santoso, Urip; Putranto, Heri Dwi; Suherman, Dadang; Warnoto, Warnoto
Buletin Peternakan Tropis Vol. 5 No. 1 (2024)
Publisher : BPFP Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/bpt.5.1.55-62

Abstract

The chicken endemic in Rejang Lebong Regency, Bengkulu Province, called burgo chicken, is the result of a cross between red jungle fowl and native chickens. The research aims to evaluate the production potential, population and population development scenarios of burgo chickens. The research was conducted in Rejang Lebong Regency, Bengkulu Province for 3 months. Fifteen breeders obtained using the snowball sampling method were used in this research. Data was obtained through interviews, filling out questionnaires, and observation; namely egg production, chick production, and population. Data is tabulated, discussed descriptively, and population development scenarios are prepared. The results of the research showed that the burgo population was 92 hens, 55 roosters, 17 hens, and 20 chicks. The productive hen was 13, producing 43.76 eggs/hen/year, a total of 744 eggs/13 hen/year, 386 (51.88%) were incubated by the hen, and 340 eggs (88.08%) hatched. In conclusion, egg production per individual is quite high, chick production is low, and population development is slow due to the low number of eggs laid, high chick mortality, being eaten by predators, sold and consumed by breeders. The scenario for increasing population and production is to increase the number of hens, the number of eggs laid, reduces mortality, protects chickens from predators, and improves rearing management.   Key words: Burgo Chicken, Production and Population, Development Scenarios   ABSTRAK Ayam endemik di Kabupaten Rejang Lebong, Provinsi Bengkulu yang disebut ayam burgo  merupakan hasil persilangan antara ayam hutan merah dengan ayam kampung. Penelitian bertujuan untuk mengevaluasi  potensi produksi, populasi dan skenario pengembangan populasi ayam burgo. Penelitian dilakukan  di Kabupaten Rejang Lebong, Provinsi Bengkulu selama 3 bulan. Lima belas peternak yang diperoleh dengan metode snowball sampling digunakan dalam penelitian ini. Data diperoleh melalui wawancara, mengisi kuisioner, dan observasi; yaitu produksi telur,  produksi anak ayam, dan populasi. Data ditabulasi, dibahas secara deskriptif, dan disusun skenario pengembangan  populasi. Hasil penelitian,  populasi burgo adalah 92 ekor ayam terdiri dari ayam jantan 55 ekor,  induk ayam 17 ekor, dan anak ayam 20 ekor. Induk ayam produktif berjumlah 13 ekor, menghasilkan  telur 43,76 butir telur/induk ayam/tahun, total 744 butir telur/13 induk ayam/tahun. Jumlah telur dieram induk ayam adalah   386  (51,88%) dan  340 butir telur (88,08%) menetas.  Kesimpulan, produksi telur per individu cukup tinggi, produksi anak ayam rendah, dan  perkembangan populasi lambat yang disebabkan oleh rendahnya jumlah telur dieram, tingginya kematian anak ayam, dimakan predator, dijual dan dikonsumsi oleh peternak. Skenario peningkatan populasi dan produksi adalah meningkatkan jumlah induk ayam, jumlah telur dieram,  menurunkan angka kematian, melindungi ayam dari predator, dan memperbaiki manajemen pemeliharaan.   Kata kunci: Ayam Burgo, Produksi dan Populasi, Skenario Pengembangan
Effect of Using Fermented Moringa Leaf Flour (Moringa oleifera) in Diets on Broiler Fat Deposition Fenita, Yosi; Warnoto, Warnoto; Santoso, Urip; Nurmeiliasari, Nurmeiliasari; Hindrianti, Hindrianti; Rafian, Teguh
Jurnal Sain Peternakan Indonesia Vol 18 No 4 (2023)
Publisher : Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jspi.id.18.4.228-234

Abstract

This study aims to evaluate the effect of using fermented Moringa oleifera leaf flour in the diet on broiler fat deposition (percentage of neck fat, heart fat, proventriculus fat, gizzard fat, abdominal fat, and sartorial fat). The research was conducted from 20 August to 25 September 2021 at the Commercial Zone and Animal Laboratory (CZAL) of the Animal Husbandry Department and the Animal Husbandry Laboratory, Faculty of Agriculture, Bengkulu University. The design used was a Completely Randomized Design (CRD) with four treatments, five replications, and each replication consisting of 8 chickens. The variables observed were the percentage of abdominal fat, sartorial fat, gizzard fat, heart fat, proventriculus fat, and neck fat. The results showed that the treatment had no significant effect (P>0.05) on gizzard fat, heart fat, and neck fat but had a significant effect (P<0.05) on abdominal fat, sartorial fat, and proventriculus fat. The percentage of gizzard fat ranges from 0.263% - 0.320%, heart fat ranges from 0.026% - 0.036%, neck fat ranges from 0.020% - 0.031%, abdominal fat ranges from 0.334% - 0.441%, sartorial fat ranges from 0.163% - 0.217%, and proventriculus fat ranges from 0.024%. % - 0.038%. It was concluded that using fermented Moringa oleifera leaf flour up to a level of 15% could not reduce gizzard fat, heart fat, and neck fat in broilers. Still, it improved abdominal fat, sartorial fat, and proventriculus fat.
Microbiological and Physicochemical Properties of Beef Patties Added with Senduduk (Melastoma malabathricum L.) Leaf Powder at Different Levels: Sifat Mikrobiologi dan Fisikokimia Beef Patty yang Ditambahkan Bubuk Daun Senduduk (Melastoma malabathricum) dengan Level yang Berbeda Suharyanto, Suharyanto; Sagala, Viona Apriyanti; Soetrisno, Edi; Warnoto, Warnoto; Hajrawati, Hajrawati
Buletin Peternakan Tropis Vol. 5 No. 2 (2024)
Publisher : BPFP Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/bpt.5.2.164-171

Abstract

This study investigates the effect of adding different concentrations of senduduk (Melastoma malabathricum L.) leaf powder (SLP) on the microbiological and physicochemical properties of beef patties. Senduduk leaf is known for its antimicrobial and antioxidant activities, which may help improve the shelf life and quality of meat products. Beef patties were prepared with varying levels of SLP (0%, 0.5%, 0.75%, and 1%) and evaluated at 0 and 5 hours of storage for total plate count (TPC), moisture content, water holding capacity (WHC), and pH. The results showed that the addition of SLP did not significantly affect the TPC or WHC at both time points. However, the moisture content of the patties with 0.75% SLP was significantly higher at 0 hours, while no significant differences were observed after 5 hours of storage. Similarly, the pH values remained stable across all treatments. These findings suggest that while SLP can initially influence moisture retention, its antimicrobial and physicochemical effects are limited, particularly after cooking, which likely degrades the bioactive compounds. Future research should explore the use of SLP in low-temperature cooking or cold storage to maximize its potential as a natural preservative.
Penambahan Level Bumbu Rendang yang Berbeda pada Pembuatan Telur Asin Terhadap Uji Organoleptik Rahmah, Ayun Andi; Warnoto, Warnoto; Sulistyowati, Endang
Buletin Peternakan Tropis Vol. 1 No. 2 (2020)
Publisher : BPFP Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/bpt.1.2.80-86

Abstract

Penelitian ini bertujuan untuk mengevaluasi penambahan level bumbu rendang yang berbeda pada pembuatan telur asin terhadap uji organoleptik. Penelitian telah dilaksanakan pada bulan Maret sampai April 2017 bertempat di Laboratorium Jurusan Peternakan Fakultas Pertanian Universitas Bengkulu. Penelitian ini menggunakan 80 butir telur itik yang disusun berdasarkan Rancangan Acak Lengkap (RAL) dan dibahas secara deskriptif. Terdiri dari 4 perlakuan dan 4 ulangan setiap ulangan menggunakan 5 butir telur itik, perlakuan tersebut adalah : P0 : Adonan + 0 % bumbu rendang (kontrol), P1 : Adonan + 25 % bumbu rendang, P2 : Adonan + 50 % bumbu rendang dan P3 : Adonan + 75 % bumbu rendang. Variabel yang diamati pada penelitian ini adalah uji organoleptik warna putih telur, warna kuning telur, aroma, rasa, tekstur dan kesukaan. Hasil penelitian menunjukkan bahwa skor warna putih telur perlakuan P0, P1, P2 dan P3 adalah sama dengan skor 1. Skor warna kuning telur P0 (2,39) lebih tinggi dibanding P1 (1,39), P2 (1,55) dan P3 (1,11). Skor aroma P0 (2,30) adalah paling rendah dibanding P1 (2,38), P2 (2,53) dan P3 (2,41). Skor rasa P0 (2,33) adalah paling rendah dibanding P1 (2,52), P2 (2,55) dan P3 (2,72). Skor tekstur P0 (2,58) lebih rendah dibanding P1 (2,61) dan P2 (2,61), tetapi lebih tinggi dibanding P3 (2,53). Skor kesukaan P0 (3,53) adalah paling rendah dibanding P1 (4,03), P2 (3,85) dan P3 (4,07).
Pengaruh Level Ampas Tahu terhadap Deposisi Lemak Entok Umur 10 Minggu Akbar, Adilamen Mabihastu; Warnoto, Warnoto; Akbarillah, Tris
Buletin Peternakan Tropis Vol. 1 No. 1 (2020)
Publisher : BPFP Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/bpt.1.1.35-39

Abstract

Penelitian ini bertujuan untuk mengevaluasi pemberian level ampas tahu terhadap deposisi lemak entok umur 10 minggu dengan campuran berupa pakan dengan level ampas tahu yang berbeda yaitu 30%, 35%, dan 40%. Penelitian menggunakan Rancangan Acak Lengkap (RAL) terdiri 4 perlakuan, yaitu P0 = 0%, P1 = 30%, P2 = 35% dan P3 = 40% menggunakan ampas tahu dengan level pemberian yang berbeda. Hasil analisis ragam menunjukkan bahwa pemberian ampas tahu level 30%, 35% dan 40% berpengaruh nyata (P<0,01) terhadap lemak leher, lemak paha, lemak jantung, lemak gizzard, lemak abdomen dan lemak total. Dapat disimpulkan penggunaan ampas tahu sampai dengan level 40% menurunkan lemak leher, lemak paha, lemak gizzard, lemak jantung, lemak abdominal dan lemak total.
Pengaruh Penambahan Roti Afkir dalam Pakan terhadap Kualitas Telur Ayam Ras Christina, Christina; Hidayat, Hidayat; Warnoto, Warnoto
Buletin Peternakan Tropis Vol. 1 No. 2 (2020)
Publisher : BPFP Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/bpt.1.2.54-63

Abstract

Penelitian ini bertujuan untuk mengevaluasi penggunaan tepung roti afkir dalam ransum tehadap kualitas telur ayam ras. Penelitian ini dilaksanakan pada bulan Oktober-Desember 2019 di Kota Bengkulu. Rancangan penelitian yang digunakan yaitu Rancangan Acak Lengkap (RAL) 5 perlakuan dan 10 ulangan. Perlakuan terdiri dari P0 : ransum kontrol 0% tepung roti afkir, P1 : 10% tepung roti afkir, P2 : 20% tepung roti afkir, P3 : 30% tepung roti afkir, P4 : 40% tepung roti afkir. Variabel yang diamati adalah berat telur, warna yolk, indeks kuning telur, indeks putih telur, haugh unit, tebal kerabang, dan kedalaman rongga udara. Data yang diperoleh dianalisis dengan sidik ragam (ANOVA) jika berpengaruh nyata (P<0,05) maka dilakukan uji lanjut Duncan Multiple Range Test (DMRT). Hasil penelitian menunjukan bahwa, penggunaan tepung roti afkir level 10%, 20%, 30%, dan 40% dalam ransum berpengaruh tidak nyata terhadap berat telur (P> 0,05), indeks yolk, indeks albumein, Haugh Unit, tebal kerabang, dan rongga udara, namun berpengaruh nyata (P<0,05) terhadap warna yolk dengan skor cenderung menurun. Dapat disimpulkan bahwa penggunaan tepung roti afkir dalam ransum dari level 20% atau lebih dapat menurunkan warna yolk, tetapi tidak menurunkan berat telur, indeks indeks yolk, indeks albumen, haugh unit, tebal kerabang dan ronggga udara.
Karakteristik Organoleptik dan Total Mikroba Telur Ayam Ras yang Direndam dalam Air Rebusan Daun Melinjo (Gnetum gnemon L.) Novitanti, Linda; Suharyanto, Suharyanto; Soetrisno, Edi; Warnoto, Warnoto
Buletin Peternakan Tropis Vol. 2 No. 1 (2021)
Publisher : BPFP Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/bpt.2.1.65-75

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh perendaman telur ayam ras dalam air rebusan daun melinjo terhadap karakteristik organoleptik, warna kuning, pH dan total mikroba telur ayam ras. Penelitian ini menggunakan 180 butir telur ayam ras. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) sebanyak 4 perlakuan dan 4 ulangan dengan lama penyimpanan 14 dan 21 hari. Perlakuan terdiri atas P0 = 0%, P1 = 15%, P2 = 30%, P3 = 45% air rebusan daun melinjo (Gnetum gnemon L). Variabel yang diamati yaitu organoleptik meliputi bau, tekstur dan rasa, warna kuning; pH dan total mikroba isi telur. Data organoleptik dianalisis secara deskiptif. Data warna kuning telur, pH dan total mikroba dianalisis menggunakan ANOVA dilanjutkan dengan uji DMRT jika terdapat perbedaan. Hasil pengujian mutu hedonik dan hedonik bau menunjukkan bahwa perlakuan P2 dan P3 penyimpanan 21 hari mempengaruhi nilai dan kesukaan bau telur mentah maupun masak. Hasil pengujian mutu hedonik dan hedonik tekstur menunjukkan bahwa semua perlakuan pada penyimpanan 14 dan 21 hari tidak meningkatkan nilai dan kesukaan tekstur putih telur maupun kuning telur. Hasil pengujian mutu hedonik dan hedonik rasa menunjukkan bahwa perlakuan perlakuan P3 penyimpanan 14 hari dan semua perlakuan pada penyimpanan 21 hari mempengaruhi nilai dan kesukaan rasa putih telur maupun kuning telur. Hasil pengujian warna menunjukkan bahwa perlakuan P2 dan P3 penyimpanan 14 hari serta perlakuan P1, P2 dan P3 penyimpanan 21 hari dapat meningkatkan warna kuning telur. Hasil pengukuran pH menunjukkan bahwa lama penyimpanan menyebabkan terjadinya peningkatan nilai pH. Hasil pengukuran TPC menunjukkan bahwa lama penyimpanan menyebabkan terjadinya kenaikan nilai TPC.
Karakteristik Fisikokimia dan Organoleptik Pepes Daging Itik Petelur Afkir yang Dilumuri Bubuk Daun Nangka (Artocarpus heterophyllus) Pratiwi, Oklivia Nesia; Suharyanto, Suharyanto; Warnoto, Warnoto
Buletin Peternakan Tropis Vol. 2 No. 2 (2021)
Publisher : BPFP Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/bpt.2.2.130-139

Abstract

This study aimed to analyze the physicochemical and organoleptic characteristics of rejected laying duck meat pepes after being coated with jackfruit leaf powder (JLP). The research design employed was a completely randomized design consisting of 4 treatments (P0: without any coating with JLP; P1: 5%; P2: 10%; and P3: 15% smearing of JLP) with 3 replications. The variables measured were cooking loss, water holding capacity (WHC), pH, and water content which were analyzed by Anova and multiple comparisons DMRT by significance level 0.05, and organoleptic which were analyzed by description. The results of the study showed that rejected laying duck meat smeared with JLP had no significant effect (P>0.05) on cooking loss, WHC pH, and moisture content of the pepes. However, the 15% JLP was able to enhance the aroma of the pepes. The average range value of the cooking loss was 14.00 to 15.33%, the WHC was 53.76-55.47%, the pH value was 6.22-6.29%, and the moisture content was 67.83-71,28%. The results of the hedonic quality test showed that the average value of the meat aroma ranged from 4.03-4.20 in the slightly fishy to a very non-fishy category, the interval scale test results showed P0, P1, and P2 in an interval scale of 3.40-4.19 (slightly fishy aroma), different from P3 which is included in the interval scale from 4.20 to 5.00 (very not fishy). The tenderness of the meat was 3.52-3.92 as the tender category, the taste of the meat was 3.88-4.10 as the delicious category. The results of the hedonic test showed that the average value of the aroma of meat ranged from 4.02-4.12, the tenderness from 3.39-3.64, and the taste from 3.88-3.97. All scores were in the liking category. It was concluded that 5% to 15% smearing of JLP did not change the physicochemical properties of rejected layer duck meat paste, but 15% application of it could increase the aroma.
Co-Authors Akbar, Adilamen Mabihastu Amir Husaini Karim Amrullah Arif Rahman Azis Badri, Misbahul Christina Christina Dadang Suherman Desia Kaharuddin Edi Soetrisno Endang Sulistyowati Febri , Febri Endriansya Hadis, Aris Akhludin Hajrawati, Hajrawati Harahap, Ahmad Saleh Hendrawan Hendrawan Heri Dwi Putranto Hidayat Hidayat Hindrianti, Hindrianti Muhammad Dani Novitanti, Linda Nurmeiliasari Prabowo, Primananda Pratiwi, Oklivia Nesia Rahmah, Ayun Andi Sagala, Viona Apriyanti Sari, Mariati Komala Suharyanto Sutriyono Teguh Rafian Tris Akbarillah Urip Santoso Yosi Fenita Yosi, Yosi Fenita