Article Per Year (5 Year)
p-Index From 2021 - 2026
4.901
P-Index
This Author published in this journals
All Journal The Journal of Experimental Life Sciences (JELS) Jurnal Teknologi Pangan Journal of Innovation and Applied Technology Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian Biology, Medicine, & Natural Product Chemistry Jurnal Bioteknologi & Biosains Indonesia (JBBI) Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) JMM (Jurnal Masyarakat Mandiri) Jurnal Aplikasi Teknologi Pangan JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat) Canrea Journal: Food Technology, Nutritions, and Culinary Journal Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Jurnal Pengabdian UNDIKMA Community Empowerment Jurnal Abmas Negeri (JAGRI) International Journal of Health and Pharmaceutical (IJHP) Jurnal Penyuluhan Pembangunan
KIKI FIBRIANTO
Fakultas Teknologi Pertanian, Universitas Brawijaya
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Other

Published : 71 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 71 Documents
Search

 4   5   6   7   8 
Bekasam, an Indonesian unique traditional fermented fish as umami sources Miftachurrochmah, Anis; Fibrianto, Kiki; Sunarharum, Wenny Bekti
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 7, No 2 (2024)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2024.007.02.5

Abstract

Bekasam is a fish that is spontaneously fermented by adding salt and a source of carbohydrates (such as cooked white rice). This traditional food is often found in several regions of Indonesia, especially in South Sumatra, South Kalimantan, and North Sulawesi. Bekasam is traditionally produced to preserve fish during the harvest season. This review aims to present information on the historical background of bekasam, its manufacturing process, chemical characteristics, the types of microflora that exist within it, and the potential utilization of bekasam as a source of umami in dishes. The methodology for this study included a combination of literature review, observational interviews with traditional bekasam producers, experimental bekasam processing, and thorough documentation. A total of 60 articles were collected and chosen based on appropriate criteria. The results of the review article offer several explanations, based on historical aspects bekasam is an adaptation of Chinese cuisine introduced by traders who visited Sriwijaya. In the South Sumatra region, especially among the Ogan and Komering tribes, clay jars left by the Chinese are used to store bekasam in the kitchen. The Komering tribe refers to the fermentation of bekasam as sam-sam.  Various microbes are found in bekasam, with the main constituent being Lactobacillus spp., and a significant presence of Lactobacillus plantarum. During fermentation, the proteins in the raw materials of bekasam are degraded into simple compounds, mainly amino acids. Glutamate and aspartate had the highest values in the total composition of the other amino acids. These two amino acids contribute to the umami taste of food products. After exceeding the threshold for glutamate and aspartate, bekasam has the potential to contribute to the umami taste. Due to its umami potential, bekasam has been developed into various cuisines, including fried bekasam, sautéed bekasam, and chili sauce.
Effect of different sweetener and concentration on sensory and chemical attributes of peeled and un-peeled coffee kombucha Fibrianto, Kiki; Aunura, Fadila Artameivia
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 6, No 4 (2023)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2023.006.04.5

Abstract

The exocarp and mesocarp of the coffee bean are traditionally not peeled in some regions of Indonesia when producing coffee using traditional methods. Even though it has been a long practice among traditional coffee farmers, unpeeled coffee has a very limited market due to its sensory weakness and thus hardly meets international coffee standards. Therefore, product diversification can be a strategic approach to improving this sub-grade coffee’s economic value. One of the alternatives is developing the coffee into kombucha. Kombucha processing has been well known for its ability to transform non-delightful sensory attributes into something more acceptable. In this study, the effects of different sweeteners and concentrations were investigated and designed as a nested experiment. Both peeled and unpeeled coffee were brewed with the French-press technique and used as a medium for kombucha. Different sweeteners, such as sucrose, glucose, and a mixture of sucrose and honey, were also applied in ratios of 5, 10, and 15%. It was observed that both peeled and unpeeled coffee kombucha have a competitive level of sensory preference with similar total sugar, total acidity, and total dissolved solids (p-value > 0.05). Those were achieved by adding 15% sucrose for peeled coffee kombucha and 10% sucrose-honey mix for the unpeeled one.
Edamame caspian sea soygurt as plant-based yogurt alternatives Kusnadi, Joni; Septi, Nur Diana; Fibrianto, Kiki
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 6, No 4 (2023)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2023.006.04.10

Abstract

Caspian sea soygurt is made by fermenting edamame milk with Lactococcus lactis ssp. cremoris and Acetobacter orientalis as microbial cultures. To produce good soygurt, edamame milk fermentation requires ideal conditions, such as an optimum carbon source and starter concentration. This study aimed to determine the effect of the proportion of sucrose:skim and concentration of starter on the physical, chemical, microbiological, and sensory characteristics of Caspian sea soygurt. This study used a randomized block design with 2 factors: sucrose:skim proportion (2.5:7.5, 5:5 7.5:2.5) and starter concentration (8, 10, 12% of pasteurized edamame milk) repeated three times. Data were analyzed using ANOVA and continued with the Tukey test. These results was used to select the best treatment using the Zeleny Multiple Attribute Method. The best Caspian soygurt treatment was found in the proportion of sucrose:skim 5:5 (% w/v of pasteurized edamame milk) and starter concentration 12 (% v/v of pasteurized edamame milk), which produced a color (L*) 78.98, (a*) -2.86 ( b*) 23.79, viscosity 516.67 cP, protein 3.38%, antioxidant activity 43.12%, pH 4.35, total lactic acid bacteria 9.85 log CFU/mL with a preference level of 3.45 and an acceptance level of 3.55 for the greenness, a preference level of 3.79 and an acceptance level of 3.80 for the brightness, a preference level of 3.15 and an acceptance level 3.21 on the sour aroma, preference level of 3.04 and acceptance level of 3.11for the beany aroma, preference level of 3.04 and acceptance level of 3.18 for the beany flavor, preference level of 3.02 and acceptance level of 3.19 for the sour taste, preference level of 2.98 and acceptance level of 3.09 for sweet taste, preference level of 3.49 and acceptance level of 3.60 for the viscosity.
Validations of sensory overall acceptability optimizations on response surface methodology through just-about-right technique for coffee-leaf tea at different brewing methods Fibrianto, Kiki; Bimo, Igoy Arya; Sofa, Atika Muna; Putri, Azalea; Amelia, Devia; Lalilika, Ovirista Rachma; Genbrovit, Irha Putri; Haq, Ahmad Izzul
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 7, No 1 (2024)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2024.007.01.3

Abstract

Response Surface Methodology (RSM) has been widely employed for optimizing processes. However, the implementation of RSM in sensory studies is still limited. Moreover, most publications implementing RSM on sensory disregarded the validation stage as normally applied for process optimization. In this study, validating sensory overall acceptability with RSM was proposed by the Just-About-Right (JAR) technique. Coffee-leaf tea has great commercial potential as an ethnic beverage with unique sensory attributes but is still underutilized. Optimizing sensory acceptability level by modifying temperature and duration of brewing using the RSM was expected to obtain well-accepted coffee-leaf tea.  Robusta coffee leaf tea is brewed using combined Decoction - V60, French Press, combined French Press - V60, and V60 at 90oC to 100oC for 2 to 10 minutes. Evaluated by 110 untrained panelists, it was observed that the ideal brewing parameters for each technique were 96.6oC for 6.5 minutes for Decoction – V60, 96oC and 6.5 minutes for French Press, 90oC and 2 minutes for French Press - V60, and 90oC and 2 minutes for V60. All optimum brewing conditions based on RSM were successfully validated by overall acceptability on JAR (p-value 0.05). Thus, the JAR technique can enhance the overall sensory acceptability analysis and optimization.
Formula Optimization and Sensory Analysis of Functional Collagen Drink from Butterfly Pea Flower (Clitoria ternatea L.) and Red Guava (Psidium guajava L.) Nabilah, Anjar Asmarani Widya; Marcelia, Ela; Widyaningsih, Tri Dewanti; Fibrianto, Kiki
Biology, Medicine, & Natural Product Chemistry Vol 14, No 2 (2025)
Publisher : Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/biomedich.2025.142.1021-1028

Abstract

The global market for functional beverages is experiencing rapid growth as consumer awareness for healthy lifestyles increases. The objective of this study is to ascertain the physical characteristics, optimal formula, and organoleptic quality of functional collagen beverages derived from a blend of bayang flower (Clitoria ternatea L.), red guava (Psidium guajava L.), and emprit ginger. In this study, an extreme vertex design was employed in conjunction with Minitab 19 to extract the materials. The extraction process was carried out using the following methods: telang flowers were subjected to a drying process at 40°C for 24 hours, followed by extraction with water at 60°C for 30 minutes; ginger emprit was dried at 60°C for 24 hours and then extracted at 55°C for 15 minutes; and red guava was blended with water at a 1:1 ratio. The total phenolic content was analyzed using the Folin-Ciocalteu method, while antioxidant activity was evaluated through the use of the DPPH method. Finally, sensory evaluation was conducted employing a hedonic test, which was completed by 100 untrained panelists. The optimal formula obtained was 50% telang flower extract, 30% red guava juice, 15% ginger emprit extract, and 5% collagen hydrolysate (desirability value 0.8288), resulting in antioxidant activity of 316.45 mg TE/100 ml and total phenolic content of 247.33 mg GAE/L. The sensory evaluation revealed that the subject demonstrated moderate acceptance, as indicated by an average preference score of 3.51. The combination of bay flower extract and guava juice exhibited a synergistic effect in enhancing antioxidant activity, while guava juice contributed significantly to the total phenolic content. Notwithstanding the favorable reception, the robust ginger flavor, elevated viscosity, diminished clarity, and textural characteristics.
Gen Z sensory perspective on turmeric-based jamu transformed into kombucha through convolutional neural network approach Fibrianto, Kiki; Zubaidah, Elok; Bimo, Igoy; Miftachurrochmah, Anis; Safindra, Naswadhia; Putri, Belvania Nabila
jurnal1 VOLUME 8 ISSUE 2, DECEMBER 2025
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v8i2.1272

Abstract

Jamu, an Indonesian traditional herbal drink, is widely consumed for health maintenance but is often perceived as bitter, pungent, and outdated by younger generations. To preserve this cultural heritage, transforming jamu into kombucha offers both improved sensory appeal and functional benefits. This study examined the characteristics and sensory perception of kombucha made from turmeric and a mix of turmeric–tamarind leaves, evaluated at serving temperatures of 25°C and 9°C. Sensory evaluation employed Rate-All-That-Apply (RATA) and Temporal Dominance of Sensations (TDS), validated using Facial Emotion Recognition (FER) and Facial Landmarks Distance (FLD) analyses via a Convolutional Neural Network (CNN). Results showed that, despite pungent or bitter notes, sourness was the dominant attribute across samples (p < 0.05). Sourness was perceived for a longer duration in kombucha served at 9°C compared to 25°C. Although GC–MS detected bitterness, it did not significantly affect preference (p > 0.05). FER results were dominated by positive expressions (p < 0.05), confirming overall acceptance, while FLD analysis revealed significant changes in five facial landmarks associated with positive emotions. Male participants exhibited more positive expressions than females (p < 0.05). These findings suggest that converting jamu into kombucha effectively enhances its palatability and emotional acceptance, making it a promising strategy to modernize traditional beverages. Jamu based kombucha can thus serve as a culturally rooted, functional drink suitable for Gen Z consumers and adaptable to various serving temperatures.
Quantifying Feel, Fragrance And Finish: A Review of Sensory Threshold In Cosmetics Suryaneta, Suryaneta; Fibrianto, Kiki
International Journal of Health and Pharmaceutical (IJHP) Vol. 5 No. 4 (2025): November 2025 ( Indonesia - Thailand)
Publisher : CV. Inara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51601/ijhp.v5i4.489

Abstract

Sensory experience determines whether cosmetic products are adopted, repurchased, and trusted. Yet the knowledge needed to set defensible sensory targets is scattered across psychophysics, descriptive analysis, and category-specific practice. This review consolidates the concept of “thresholds” for cosmetics and explains how to use them to guide formulation, quality control, and claims. Author define detection and recognition thresholds as performance-based points on a psychometric function that ensure key notes and tactile cues are truly perceivable and correctly identified. Author then describe the difference threshold, or just noticeable difference, as the smallest reliable change from a reference and show how JNDs translate directly into specification bands that control batch-to-batch drift. Because perceptibility does not guarantee liking, we integrate consumer-facing acceptance and rejection thresholds to locate intensity regions that preserve preference and avoid penalties in market. Methodologically, the review emphasizes bias-resistant forced-choice designs, supported by adjustment and categorical procedures, and shows how threshold estimation aligns with descriptive sensory programs already used for creams and lotions across realistic stages of use. Taken together, these tools provide a practical bridge from small compositional or process changes to user-relevant discriminability and acceptance. Author conclude with priorities for practice, including disciplined panel management, tighter linkage between laboratory thresholds and in-use temporal profiles, and opportunities for mobile or at-home protocols that capture real-world experiences.
Development of liquid whey-based yoghurt beverage: A case of whey-to-milk ratios and types of stabilizers Fibrianto, Kiki; Pratama, Fam, Immanuel Evan; Wulan, Siti Narsito
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 4 (2025)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2025.008.04.2

Abstract

The high volume of whey from cheese production in dairy industries has not been optimally utilized. However, cheese whey possesses high nutritional value, offering potential as raw material for yoghurt drink. This research studied the effect of whey-to-milk ratio (i.e., 50:50, 65:35, and 75:25) and stabilizer type (i.e., high methoxyl pectin, carboxymethyl cellulose, and iota carrageenan) on the physicochemical and sensory characteristics of whey-based yoghurt beverages. Physicochemical analysis covered five parameters (i.e., titratable acidity, pH, total solid, viscosity, and syneresis) using a Factorial Randomized Complete Block Design (RCBD) with three replications. Data were processed using ANOVA and Tukey’s post-hoc test (α = 0.05). For sensory analysis, whey-based yoghurt beverage was compared with a control (100% milk treatment) and two commercial products. Sensory evaluation was performed on 158 panelists using rate-all-that-apply and 5 points scale hedonic for 10 attributes (i.e., color, visual thickness, milky aroma, yoghurt aroma, sweetness, sourness, mouthfeel thickness, creaminess, astringency, and overall acceptability). Data were analyzed using Kruskal-Wallis and Mann-Whitney (α = 0.05). Whey:milk ratio significantly affected titratable acidity, total solid (TS), viscosity, and syneresis. Meanwhile, stabilizer type significantly influenced viscosity and syneresis. The combination of a 50:50 whey:milk ratio and iota carrageenan produced the best formulation based on the Multiple Attribute Zeleny method. In conclusion, the whey-based drinking yoghurt demonstrates overall consumer acceptability comparable to both commercial and control products, indicating promising market potential.
Dari Biji ke Cita Rasa: Pelatihan Brewing dan Cupping untuk Pemberdayaan Petani Kopi Desa Bayan Kabupaten Lombok Utara Cahayani, Mimi; Juniawan, Alvin; Swandayani, Rosalina Edy; Andini, Arista Suci; Fibrianto, Kiki; Rukmi, Widya Dwi; Pangestuti, Erdiana
Jurnal Pengabdian UNDIKMA Vol. 7 No. 1 (2026): February
Publisher : LPPM Universitas Pendidikan Mandalika (UNDIKMA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/jpu.v7i1.18433

Abstract

This community service program aims to enhance the capacity of coffee farmer groups in post-harvest processing and professional coffee quality assessment, as well as to improve farmers’ understanding of coffee flavor profiles in order to increase their competitiveness in the market. The program was implemented through training and mentoring activities involving 35 coffee farmers from the “Muda Maju Tanjung Biru” group. Program evaluation was conducted using questionnaires and analyzed with a non-parametric statistical test (McNemar’s test). The results indicate that the training was effective in improving the partners’ knowledge and skills, as evidenced by a 79% increase in participants’ average knowledge scores after the program. In the cupping score training, 40% of participants (14 farmers) successfully achieved basic scoring competency. Overall, this community service program has proven to enhance farmers’ professionalism in coffee post-harvest processing and quality evaluation.
Cocoa's Potential as Functional Food for Diabetes Glucose Management Maulana, Ginata Ayu; Rahmawati, Irma Sarita; Fibrianto, Kiki
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 14 ISSUE 1, 2026
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2026.14(1).55-67

Abstract

Background: Diabetes mellitus (DM) is a metabolic disorder characterized by chronic hyperglycemia due to impaired insulin secretion or function, and its management relies heavily on drug therapy and lifestyle modifications, which are often challenging to maintain consistently. Therefore, more effective alternatives, such as functional foods like cocoa, which contains various bioactive compounds that may play a role in blood glucose regulation, are needed.Objectives: This literature review aims to explore the potential of cocoa as a functional food for blood glucose management in diabetic patients based on existing scientific evidence.Methods: This study is a systematic literature review conducted by searching the Web of Science, Scopus, and PubMed databases within the period of 2015–2025. The analyzed articles include in vivo studies on diabetic animal models, meta-analyses, and clinical trials in humans related to cocoa consumption and its effects on diabetes parameters.Results: In vivo studies show that a flavanol-rich cocoa diet improves insulin sensitivity, reduces HbA1c levels, and protects endothelial and pancreatic cells from oxidative stress. Meta-analyses of clinical trials indicate that cocoa flavanol supplementation (200-600 mg/day) significantly reduces HOMA-IR, triglycerides, and inflammation. Observational studies also suggest that moderate chocolate consumption may reduce the risk of type 2 diabetes.Conclusions: Cocoa has the potential to serve as a functional food for blood glucose management through improved insulin sensitivity, antioxidant effects, and gut microbiota modulation. However, further large-scale clinical trials are needed to determine the optimal dosage and long-term efficacy of cocoa in diabetes prevention and management.
Co-Authors . Harijono A. Harijono Adhelia Christina Erijanto Agustina Shinta Hartati Wahyuningtyas Ahmad Zaki Mubarok Alvin Juniawan Aly Akbar Amelia Amelia Amelia, Devia Andini, Arista Suci Anindyah Febriani Santoso Anisa Aprilia Annisa Oktafianti Nurlatifah Annisa Oktafianti Nurlatifah, Annisa Oktafianti Ardissa Ditrisia Ardianti Arie Srihardyastutie Arie Srihardyastutie Aris Subagyo Ariza, Nila Fanahda Arya Nugraha Hananto Asma Naili Salsabila Aswin Rizky Wardhana Aulia Azizah Syamsuri Auliyah Sari Ramdhani Auliyah Sari Ramdhani, Auliyah Sari Aunura, Fadila Artameivia Azarul ‘Izza Azhar, La Ode Muhammad Fajrul Azwar Lahusin Bambang Susilo Bimo, Igoy Catrine Halvi Dewinda Catrine Halvi Dewinda, Catrine Halvi Darmawan Saptadi Dego Yusa Ali Destyana Ellingga Pratiwi Devi Marisa Maulidiah Devy Sekarlianty Devy Ulandari Djatmiko Bagus Wibowo Dwihindarti, Mayrizky Dyanika Maharani Br Karo Dyanika Maharani Br Karo Elok Waziiroh Elok Zubaidah Erni Sofia Murtini Erryana Martati Essa Noer Bhakty Mulia Fahmi Akbar Yuliansyah Fahriyah Fahriyah Fatima Nurul Alissa Fatima Nurul Alissa, Fatima Nurul Fauziah Hasanah Ferrasta, Onky Audika Galuh Sasanti Prajati Kusuma Gatot Ciptadi Genbrovit, Irha Putri Grace Maria Ulfa H Syahrastani Hafida Ruminar Handono, Setiyo Yuli Haq, Ahmad Izzul Hera Sisca Prasmita, Hera Sisca Hikmatus Sofa Rahmadia I Kadek Olin Adi Wiguna Igoy Arya Bimo Igoy Aryo Bimo Indria Purwantiningrum Irma Nopriyani Irma Yunita irma yunita Irwan Bempah Istianah, Hana Joni Kusnadi Khalid Rahman Kristianto Pradipta Laila Y. Wahibah Laila Yum Wahibah Laila Yum Wahibah Lalilika, Ovirista Rachma Leonie Margaretha Widya Pangestika Leonie Margaretha Widya Pangestika, Leonie Margaretha Widya Lilik Wahyuni Lutfiani A. Nisa Marcelia, Ela Maria Putri Agung Daya Ramanda Maulana, Ginata Ayu Maulfi Syaiful Rizal Mayrizki Dwihindarti Medina Alia Rahmawati Megiza Purnama Miftachurrochmah, Anis Mimi Cahayani Mohamad Bahaudin Muhammad Arwani Muhammad Aswan Syahputra Muhammad Aswan Syahputra, Muhammad Aswan Muhammad Bagaskara Wiratirta Muhammad Hambali Nabilah, Anjar Asmarani Widya Nia Novita Wirawan, Nia Novita Nur Ida Panca Nugrahini Pangestuti, Erdiana Petronela Yunia Dua Reri Petronela Yunia Dua Reri, Petronela Yunia Dua Pinctada Putri Pamungkas Poppay Dwi Anggaraini Pratama, Fam, Immanuel Evan Putri, Azalea Putri, Belvania Nabila Rahmawati, Irma Sarita Riska Ayu Lestari Riyanti Isaskar Rizki Putra Samudra Rizki Putra Samudra Rosalia Rahmadhani Rosalia Rahmadhani Rosalina Edy Swandayani Roy Ardy Colas Napitupulu Rukmi, Widya Dwi Safindra, Naswadhia Samudra, Rizki Putra Septi, Nur Diana Setyawan, Hendrix Yulis Sigalingging, Catherine Novita Sari SIMON BAMBANG WIDJANARKO Siti Narsito Wulan Sofa, Atika Muna Soviandini Dwiki Kartikaputri Sri Hastuti Stevany Yolanda Sudarma Dita Wijayanti Sudarminto Setyo Yuwono Sudarminto Setyo Yuwono Sukrisno Widyotomo Sunaryo Sunaryo Suryaneta Syahrul Kurniawan Syaiful Adnan Tabitha Larasati Tri Ardyati Tri Dewanti Widyaningsih Tri Dewanti Widyaningsih Trifena Honestin Ulfatul Mardiyah Uzay Luluasa Vivien Fathuroya Vi’in Ayu Pertiwi Wafa Nida Faida Azra Wenny Bekti Sunarharum Widya Dwi Rukmi Putri Widya, Leonie Margaretha Wulandari, Eka Shinta Yudin Yudiawan Maksum Yuliana Putri Rizky Vindiani Yusri Fajar