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All Journal JFMR (Journal of Fisheries and Marine Research) Journal of Aquaculture Science Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan INTEGRITAS : Jurnal Pengabdian Kontribusia : Research Dissemination for Community Development Jurnal Abdi Insani Jurnal Layanan Masyarakat (Journal of Public Service) Journal of Marine and Coastal Science Journal of Fisheries & Marine Jurnal Perikanan
Dwitha Nirmala
Departemen Kelautan, Fakultas Perikanan Dan Kelautan, Universitas Airlangga, Kampus C UNAIR Mulyorejo, Surabaya, 60115, Indonesia
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Production Jelly Candy and Soap derived from marine seaweed for health branding and community empowerment in Mojokerto East Java Pujiastuti, Dwi Yuli; Sahidu, Adriana Monica; Nirmala, Dwitha
Kontribusia : Research Dissemination for Community Development Vol 8 No 1 (2025): Kontribusia, January 2025
Publisher : OJS Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/kontribusia.v8i1.8737

Abstract

In this PKM program, our partner is residents in Mojokerto, Surabaya, East Java, Province. This community has generated the production of jelly candy and natural soap derived from marine seaweed. Seaweed processing has a very broad market potential due to the increasing demand and use of seaweed processing products, both in the fields of food, health, cosmetics, pharmaceuticals or industry. Seaweed development with an industrial concept approach that starts from upstream, processing basic products into formulated products with a lot of derivative products, both food and non-food products. In food ingredients, seaweed can be formulated into jelly candy that is in great demand from children to adults. In pharmaceutical grade, it can be formulated into cosmetics such as natural soap. Based on interviews and observations in the field, there are 3 main focuses of the problems currently faced by partners, namely: 1) lack of knowledge about seaweed, 2) seaweed application for food and non-food and 3) the packaging of product. Some of the things planned by the PKM team are innovating seaweed to be jelly candy and natural soap. The purpose of this activity is to provide knowledge and understanding of the diversification of processed seaweed products for both food and non-food purposes, which is expected to provide benefits in terms of increasing the added value of seaweed, awareness of hand washing hygiene, empowering women and at the same time increasing community income. This activity was realized with an approach in the form of making a sustainable cooperation program until the end of PKM, creating a family atmosphere between the two and understanding that the problems experienced were a shared problem so that they could be solved together according to the level of responsibility to achieve the expected benefits, namely increased yields, production and productivity and competitiveness, independence and welfare of the community.
Pengaruh Penambahan Bayam Merah (Amaranthus tricolor L.) terhadap Fisikokimia dan Organoleptik Siomay Ikan Kembung (Rastrelliger sp.): The Effect of Adding Red Spinach (Amaranthus tricolor L.) on the Physiochemistry and Organoleptics Content of Mackerel Fish (Rastrelliger sp.) Dumplings Nirmala, Dwitha; Fadillah, Amanda Rakhma; Pujiastuti, Dwi Yuli
JFMR (Journal of Fisheries and Marine Research) Vol. 9 No. 2 (2025): JFMR on July
Publisher : Faculty of Fisheries and Marine Science, Brawijaya University, Malang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfmr.2025.009.02.7

Abstract

Siomay merupakan produk olahan sejenis dimsum yang biasanya terbuat dari bahan baku daging ayam yang dihaluskan, kemudian dibungkus dengan kulit pangsit. Seiring kebutuhan tubuh akan zat gizi yang meningkat, maka dilakukan pengkayaan untuk menghasilkan produk pangan yang memiliki kandungan lebih seimbang. Selain itu, supaya menghasilkan produk pangan yang memiliki tekstur yang padat dan kompak. Pengkayaan tersebut dapat diperoleh dari ikan kembung berupa protein dan penambahan sayuran bayam merah yang kaya serat. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan bayam merah (Amaranthus tricolor L.) terhadap fisikokimia dan organoleptik produk siomay ikan kembung (Rastrelliger sp.). Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari empat perlakuan dengan 5 kali ulangan. Perlakuan pada penelitian ini berupa siomay ikan kembung yang diberi penambahan bayam merah, yaitu P0 (0%), P1 (5%), P2 (10%), dan P3 (15%). Hasil penelitian menunjukkan penambahan bayam merah berpengaruh terhadap fisikokimia dan organoleptik siomay ikan kembung. Nilai fisikokimia terbaik didapat pada penambahan bayam merah 5% dengan nilai rata-rata kadar protein 5,35%, kadar lemak 2,29%, kadar air 44,96%, kadar abu 1,31%. Siomay ikan kembung dengan penambahan bayam merah berpengaruh nyata terhadap hasil uji analisis tekstur dan oragnoleptik yang menunjukkan nilai signifikasi (P<0,05).   Siomay is a processed product similar to dimsum which is usually made from ground chicken meat, then wrapped in wonton skin. As the body's need for nutrients increases, enrichment is carried out to produce food products that have a more balanced content. Apart from that, to produce food products that have a dense and compact texture. This enrichment can be obtained from mackerel fish in the form of protein and the addition of red spinach which is rich in fiber. This research aims to determine the effect of adding red spinach (Amaranthus tricolor L.) on the physicochemistry and organoleptics of mackerel (Rastrelliger sp.) dumpling products. This research was conducted using a Completely Randomized Design (CRD) consisting of four treatments with 5 replications. The treatment in this study was mackerel dumplings with the addition of red spinach, namely P0 (0%), P1 (5%), P2 (10%), and P3 (15%). The results showed that the addition of red spinach had an effect on the physicochemical and organoleptic properties of mackerel fish dumplings. The best physicochemical values ​​were obtained by adding 5% red spinach with an average value of protein content of 5.35%, fat content of 2.29%, water content of 44.96%, ash content of 1.31%. Mackerel dumplings with the addition of red spinach had a significant effect on the results of texture and oragnoleptic analysis tests which showed significant values ​​(P<0.05).
PENGUATAN PRODUKSI BUDIDAYA SAWAH TAMBAK MELALUI PENINGKATAN PAKAN ALAMI DENGAN PEMANFAATAN SUMBER DAYA LOKAL DI DESA BABATAGUNG KECAMATAN DEKET KABUPATEN LAMONGAN Lutfiyah, Lailatul; Sulmartiwi, Laksmi; Nirmala, Dwitha; Satyantini, Woro Hastuti
Jurnal Abdi Insani Vol 12 No 1 (2025): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v12i1.2133

Abstract

Rice pond cultivation is an effort to maintain fish in rice fields before planting rice and after the rice is harvested, the type of pond paddy field cultivation in Lamongan Regency uses a rotating rotation type that has a time interval for fish maintenance during the rainy season (Sequential/Alternate farming). Liquid organic fertilizer is a type of fertilizer derived from the fermentation of organic matter. The fermentation of these organic materials can produce more than one nutrient. The use of organic waste such as rice straw, water hyacinth, and fish offal can be used as an alternative source of nutrients that can be used to make liquid organic fertilizer. The expected target of this activity is training in the use of local resources to overcome the termination of inorganic fertilizer subsidies. Prolonged use of inorganic fertilizers will have an impact on the environment because it can result in nutrient imbalances. An alternative that can be done is the application of organic fertilizer to continue to increase the productivity of rice pond cultivation in Lamongan Regency. The manufacture of organic fertilizer can utilize local natural resources including rice straw, water hyacinth and fish offal which can be used as Liquid Organic Fertilizer ingredients. Making probiotics and composted cow dung as organic fertilizer to increase natural feed production. This activity was attended by 50 participants consisting of farmer groups from Babatagung Village, Deket District, Lamongan Regency. Before and after the training, questionnaires were filled out to the trainees for activity evaluation materials. Based on the questionnaire that has been distributed, 98% of fish farmers have known about making organic fertilizers from local resources. As many as 94% of farmers are interested in applying organic fertilizer to fish farming ponds and 70% of farmers are interested in increasing their income through the sale of locally-based organic fertilizers. In addition, farmers are also provided with how to maintain and measure water quality in fish farming ponds. After the training on making Liquid organic fertilizer, Liquid organic fertilizer was applied to denfarm ponds to determine the advantages of POC application.
Characteristics of Water-Soluble Collagen Extracted from Catfish (Pangasius sp.) Skin Using Different Acetic Acid (CH3COOH) Concentrations S.Pi., M. Si, Patmawati; Nuzil Romadhoni, Puput; Puspitaningsih , Devi; Sulmartiwi, Laksmi; Nirmala, Dwitha; Endi Rahmantyo, Lastiko; Moechthar, Oemar; Raseetha, Siva; Akmal Alwi Husein, Mohamad; Khadijah Zai
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.v17i3.72086

Abstract

Graphical Abstract Highlight Research Optimized extraction enhances fish skin-based collagen as an alternative to bovine and porcine sources. Hydro-Extraction Advantage offer a cost-effective approach for producing high-purity, water-soluble collagen. Varying CH₃COOH concentrations influence collagen yield and solubility, impacting its potential applications in food, pharmaceutical, and cosmetic industries. Hydro-extracted collagen is biodegradable and free of harmful residues.     Abstract Collagen extraction from fish skin offers a sustainable approach to valorize fish processing by-products, and fish skin catfish (Pangasius sp.) is recognized as a promising collagen source. However, previous studies reported that in low water solubility, limiting its functional application in food, pharmaceutical, and cosmetic industries. To address this challenge, this study investigates the use of varying acetic acid concentrations (0.4, 0.6, and 0.8 M) during the hydrolysis stage prior to hydro-extraction, aiming to enhance the solubility and quality of the extracted collagen. Parameters measured included yield, solubility, proximate composition (protein, fat, air content, ash), organoleptic quality, molecular weight, amino acid profile and functional groups analysis. The best results were achieved with 0.6 M acetic acid, resulting in type I collagen coupled by the amide groups A, B, I, II, III, and molecular weights (65, 95, 130 and 270 kDa). The dominant amino acids identified was glycine. This treatment yielded a collagen extraction rate of 9.04% and solubility of 79.71%. The proximate composition included 67.34% protein, 14.87% fat, 8.48% moisture, and 10.69% ash. Organoleptic scores for appearance, odour, and texture were 7.80, 7.93, and 6.80, respectively. The collagen met the SNI 8076:2020 standard for protein content, moisture, and organoleptic attributes; however, fat and ash contents exceeded the specified limits. In conclusion, the acetic acid concentration significantly affects the physicochemical and sensory properties of collagen. Catfish skin shows strong potential as a raw material for collagen production, which supports its use in the food, pharmaceutical, and cosmetic sectors.
IMPLEMENTATION OF MOBILE APPLICATION ‘SMARTSEA UNAIR’ TO INCREASE SALES PRODUCT FOR FISHERMEN IN MUNCAR DISTRICT, BANYUWANGI REGENCY Nuraini, Siti; Nirmala, Dwitha; Millati, Izzato; Sagita, Ahmad Danang; Faroha, Shinta Nailul; Yurista, Weda
Jurnal Layanan Masyarakat (Journal of Public Services) Vol. 9 No. 3 (2025): JURNAL LAYANAN MASYARAKAT
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/.v9i3.2025.448-461

Abstract

The community service initiative conducted in Muncar District, Banyuwangi Regency, aim to address a fundamental issue: the limited market access faced by local fishermen. This initiative aligns with the goals of sustainable development, particularly in promoting decent work opportunities and robust economic growth. Enhancing market access is expected to increase fishermen’s incomes, thereby helping to reduce poverty in the fisheries sector. The Participatory Action Research (PAR) method was deemed appropriate for addressing the issues faced by 15 fishing partners. The initial steps included field observations and focus group discussions (FGDs) with seven partners to identify the core problems. To address these challenges, the community service team proposed the use of a mobile application called SmartSea Unair. This app is intended to improve the effectiveness of fish marketing. Initial evaluations using pre-tests (48%) and post-tests (52%) indicated an increase in the partners' knowledge. Further results, gathered through interviews with one of the partners, revealed that SmartSea Unair not only enhanced the fishermen families understanding but also delivered broader benefits. Notably, the app enabled partners to directly sell their fishery products to consumers outside of Java Island.
Effect of Ultrasonic Assisted Extraction with Ethanol for Removing Lipid on Catfish (Pangasius sp.) Skin as a Collagen Source and Its Characteristics Agustina, Maulida; Patmawati, Patmawati; Mubarok, Shofy; Sulmartiwi, Laksmi; Wulandari, Diah Anggraini; Zai, Khadijah; Siva, Raseetha; Pujiastuti, Dwi Yuli; Nirmala, Dwitha; Carattri Kusuma Werdani, Money; Moechthar, Oemar; Alwi Husein, Mohamad Akmal
Jurnal Ilmiah Perikanan dan Kelautan Vol. 16 No. 1 (2024): 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.v16i1.46061

Abstract

Abstract Fish skin is rich in collagen (80%-90%). However, catfish (Pangasius sp.) skin has a high lipid content, which can reduce the quality of collagen. Therefore, treatment is needed to remove the lipid using ultrasonic assisted extraction (UAE) with ethanol. Hence, the aim of the present study was to remove lipid content from catfish skin as a raw material for collagen by using UAE with different concentrations of ethanol (25, 50, and 75%). The research was conducted in three stages: removing impurities, collagen extraction, and characterization of collagen. The result exhibited that UAE-ethanol treatment was capable of removing up to 85.6% of lipid content, and the produced collagen had the potential to be utilized as an alternative source of collagen based on its properties. Highlight Research Ethanol could be used as extractor of lipid from catfish skin of Pangasius Ultrasonic assisted extraction could increase efficiency of lipid extraction from catfish skin. Fish skin of Pangasius sp. has a potential source for collagen. Collagen from skin of Pangasius sp. has a good characteristic with high protein content.
BUILD CAPACITY FISHERMAN: IMPORTANCE OFF INCREASING FISHERMEN'S KNOWLEDGE IN PACKAGING FISH PRODUCTS Siti Nuraini; Nirmala, Dwitha; Millati, Izzato
Jurnal Layanan Masyarakat (Journal of Public Services) Vol. 8 No. 1 (2024): JURNAL LAYANAN MASYARAKAT
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jlm.v8i1.2024.106-113

Abstract

Community public service is one of the knowledge transfer activities between academics and community. One of the community service activities carried out in Muncar District, Banyuwangi Regency provide solutions to fishermen's problems related to a lack of understanding of the packaging of fish caught by fishermen. For this reason, the solution to this problem is offer capacity building training with fish packaging. The results of the training showed that the fishing partner participants experienced increased knowledge in accordance with the targets and achievements of community service activities. It is hoped that after this activity there will be follow-up actions to strengthen institutions for fishing partners.
Pengaruh Coating Kitosan dan Minyak Atsiri Kemangi terhadap Angka Kapang dan Penerimaan Produk Katsuobushi Rohsarifuddin, Fadiya Furuujihim; Tjahjaningsih, Wahju; Saputra, Eka; Subekti, Sri; Andriyono, Sapto; Nirmala, Dwitha
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 18, No 2 (2023): Desember 2023
Publisher : Politeknik - Ahli Usaha Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v18i2.957

Abstract

Penelitian ini melakukan coating kitosan dengan penambahan minyak atsiri kemangi pada konsentrasi berbeda pada katsuobushi yang kemudian disimpan selama 14 hari penyimpanan suhu ruang. Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan minyak atsiri kemangi pada coating kitosan dalam menjaga mutu fisik, kimia, dan mikrobiologi katsuobushi selama penyimpanan suhu ruang. Perlakuan yang dilakukan meliputi: kontrol (tanpa coating), 1% kitosan (P1), 1% kitosan dan 1% minyak atsiri (P2), 1% kitosan dan 1,5% minyak atsiri (P3), dan 1% kitosan dengan 2% minyak atsiri (P4). Hasil analisis ANOVA angka kapang, Angka Lempeng Total (ALT), parameter kimiawi produk seperti kadar air, protein, dan lemak, hingga penerimaan sensori pada katsuobushi dengan coating kitosan dan minyak atsiri kemangi secara signifikan (p0,05) lebih rendah dibandingkan dengan perlakuan kontrol dan perlakuan coating kitosan saja setelah 14 hari penyimpanan suhu ruang. Perlakuan coating 1% kitosan dan 1% minyak atsiri kemangi menunjukkan karakteristik mutu katsuobushi terbaik, dengan angka kapang sebesar 29 kol/g, ALT 3,87 log kol/g, kadar air 13,1%, kadar protein 55,13%, kadar lemak 1,81%, serta rerata penerimaan kenampakan, aroma, tekstur, dan rasa masing-masing sebesar 3,43; 3,43; 3,57; dan 3,4. Temuan penelitian ini menunjukkan bahwa penambahan minyak atsiri kemangi pada coating kitosan mampu meningkatkan efektivitas kitosan dalam menghambat pertumbuhan mikroba dan menjaga mutu katsuobushi selama penyimpanan suhu ruang.ABSTRACTThis study evaluates the effect of chitosan coatings by adding basil essential oil at different concentrations on the quality of katsuobushi during 14 days of storage at room temperature. This study aimed to determine the effect of adding basil essential oil to chitosan coatings in maintaining katsuobushi's physical, chemical, and microbiological quality during room temperature storage. The treatments included control (without coating), 1% chitosan (P1), 1% chitosan and 1% essential oil (P2), 1% chitosan and 1.5% essential oil (P3), and 1% chitosan with 2% essential oil (P4). The results of ANOVA analysis of mold number, total plate count (TPC), protein content, fat content, and sensory acceptance of katsuobushi with chitosan coating and basil essential oil were significantly lower (p0.05) than the control treatment and chitosan coating treatment only after 14 days of room temperature storage. The 1% chitosan and 1% basil essential oil coating treatment showed the best quality characteristics of katsuobushi, with a mold number of 29 CFU/g, TPC of 3.87 log CFU/g, moisture content of 13.1%, 55.13% crude protein, 1.81% crude fat, and mean acceptance of appearance, aroma, texture, and taste were respectively 3.43; 3.43; 3.57; and 3.4. This study's findings indicate that adding basil essential oil to chitosan coatings can increase the effectiveness of chitosan in inhibiting microbial growth and maintaining the quality of katsuobushi during room temperature storage.
PENGENALAN DAN PELATIHAN DIVERSIFIKASI PRODUK HASIL PERIKANAN KEPADA ISTRI NELAYAN DI KENJERAN-SURABAYA Patmawati; Nirmala, Dwitha; Husein, Mohamad Akmal Alwi; Alfarizi, Mohammad Risko; Itaqlala, Nabilah; Septiani, Adinda Dwi; Azzahra, Aprodita; Santika, Murni; Ulinnuha, Kamila; Putra, Alfito; Abdillah, Tegar; Affan, Mohammad Firza; Bintang, Adinda Putri Mutiara; Jahan, Rayhan Shah; Arif, Zainal; Ramadhani, Rizky; Valencia, Marcella; Mahfiroh, Ririn; Salsabilah; Kartika, Fitria; Meitriana, Inggit
Jurnal Abdi Insani Vol 11 No 2 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i2.1249

Abstract

Kondisi ekonomi nelayan tertinggal merupakan salah satu alasan utama yang mendorong para istri nelayan untuk bekerja dan mencari nafkah untuk keluarga. Hal ini menjadi problematika yang dihadapi oleh keluarga nelayan di Kenjeran, Surabaya. Kondisi perekonomian nelayan salah satunya dipengaruhi oleh kurangnya fasilitas dan edukasi terkait proses pengolahan dan diversifikasi komoditas perikanan yang memadai. Oleh sebab itu, untuk membantu meningkatkan perekonomian di keluarga nelayan perlu dilakukan penyuluhan diversifikasi produk olahan hasil perikanan. Kegiatan pengabdian masyarakat ini bertujuan untuk memberikan pelatihan dan pengayaan informasi terkait keterampilan pengolahan produk hasil perikanan. Pelaksanaan pengabdian masyarakat ini diawali dengan survei pendahuluan, kemudian dilanjutkan dengan penyuluhan dan pelatihan pembuatan olahan produk hasil perikanan. Pada proses penyuluhan untuk data primer yang diambil dengan melakukan wawancara pengisian kuesioner. Hasil kegiatan menunjukkan bahwa sebagian besar peserta sudah memahami terkait informasi gizi dan metode pengolahan produk perikanan dengan benar. Peserta kegiatan juga mendapatkan pemahaman terkait penggunaan kemasan sebagai salah satu cara melindungi dan meningkatkan harga jual produk olahan perikanan. Evaluasi kuesioner menunjukkan bahwa istri nelayan memerlukan pendampingan lebih lanjut terkait pengolahan produk ikan yang lebih variatif, beserta pendampingan cara pemasaran, dan penerapan sanitasi serta hygiene selama produksi untuk menghasilkan produk olahan perikanan yang bernilai jual tinggi. Masyarakat nelayan Kenjeran memahami pentinggnya  diversifikasi produk perikanan. Hal ini sebagai upaya peningkatan nilai ekonomi produk sebagai sumber ekonomi warga.  
Co-Authors Abdillah, Tegar Adriana Monica Sahidu Affan, Mohammad Firza Akmal Alwi Husein, Mohamad Alfarizi, Mohammad Risko Aliffiansyah Rizky Ergion Alwi Husein, Mohamad Akmal Arif, Zainal Atikasari, Cintya Dyah Aulia, Mochammad Daffa Auliya, Prativi Khilyatul Azzahra, Aprodita Bintang, Adinda Putri Mutiara Carattri Kusuma Werdani, Money Caroline, Patricia Clara Amelia Kusumawinahyu Diah Anggraini Wulandari Dwi Yuli Pudjiastuti Dwi Yuli Pujiastuti Eka Saputra Eky Novianarenti Endang Dewi Masithah Endi Rahmantyo, Lastiko Fadillah, Amanda Rakhma Faroha, Shinta Nailul Fikri, Izzul Hermawan, Narindra Putra Husein, Mohamad Akmal Alwi Imaniah Sriwijayasih Itaqlala, Nabilah Izzato Millati Jahan, Rayhan Shah Kartika, Fitria Khadijah Zai Khadijah Zai Lailatul Lutfiyah, Lailatul Laksmi Sulmartiwi Leonard, Rikky Mahfiroh, Ririn Maulida Agustina Maulida Agustina Meitriana, Inggit Mochamad Alauddin Perdana Putra Mochammad Amin Alamsjah Mohamad Akmal Alwi Husein Money Carattri Kusuma Werdani Mubarok, Shofy N. Juni Triastuti Nanda Ghaluh Ary Nashir Nuzil Romadhoni, Puput Oemar Moechthar Pamela Patmawati Patmawati Patmawati Patmawati Patmawati, Patmawati Patricia Caroline Puspitaningsih , Devi Putra, Alfito Putra, Mochamad Alauddin Perdana Rahayu Kusdarwati Ramadhani, Rizky Raseetha Siva Raseetha Vani Siva Manikam Raseetha, Siva Rikky Leonard Rikky Rohsarifuddin, Fadiya Furuujihim Rr. Juni Triastuti S.Pi., M. Si, Patmawati Sagita, Ahmad Danang Salsabilah Santika, Murni Sapta Wijayanti Sapto Andriyono Septiani, Adinda Dwi Sharilla Aryananti Abidin Shofy Mubarok Siti Nuraini Siva, Raseetha Sri Subekti Tjahjaningsih, Wahju Ulinnuha, Kamila Utami, Septaviola Dini Valencia, Marcella Woro Hastuti Setyantini Wulandari, Diah Anggraini Yaowapha Waiprib Yurista, Weda zai, Khadijah Zhenilla Mustika Berliana