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PENGGUNAAN TEPUNG GLUKOMANAN UMBI GEMBILI (Dioscorea esculenta L.) SEBAGAI BAHAN TAMBAHAN MAKANAN PADA PENGOLAHAN SOSIS DAGING AYAM Herlina Herlina; Ikhlas Darmawan; Andrew Setiawan Rusdianto
JURNAL AGROTEKNOLOGI Vol 9 No 02 (2015)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (194.494 KB)

Abstract

Gembili tuber contains 2,9% of glucomannan and potentially as food additive in chicken sausage processing. The purpose of this study was to determine the amount of the gembili’s glucomannan addition on the physical, chemical and organoleptic characteristics of chicken sausage and knowing the amount of the gembili's glucomannan flour addition on chicken sausage processing and to produce sausage with a good characteristics and panelists preferred. The study was designed using completely randomized design with one factor and three replications. Parameter research includes characterization of gembili's glucomannan flour (brightness, WHC, ash content, protein content, moisture content, and the levels of glucomannan), brightness, texture, ash content, moisture content, protein content, fat content, the organoleptic properties, and effectiveness test to determine the best treatment. The results showed that the addition of gembili's glucomannan flour significantly affect the texture, moisture content, and organoleptic. But did not significantly affect the fat content, protein content, brightness, and ash content. Effectiveness test showed that the value of the highest combination of all parameters are in sausage meat chicken with the addition of 0.3% gembili's glucomannan flour with the analysis results that the brightness of 51.96, the texture of 75.57 g / mm, ash content of 1.41%, 1,78% WHC, levels water 52.13%, 16.47% protein content, fat content 8.84%, the organoleptic properties of flavor 3.88, 3.68 organoleptic properties of color, the organoleptic properties of elasticity of 3.64%, the organoleptic properties of the slices appearance of 3.92, and the nature of the overall preferences of 3.88.Keywords: food additive, gembili tuber, glucomannan, addition variation
Characterization of the Bioplastic Cups from Cassava Starch (Manihot esculenta Crantz) with the Addition of Coconut Fiber Powder Andrew Setiawan Rusdianto; Andi Eko Wiyono; Dewanti Eka Diah Permatasari
Gontor AGROTECH Science Journal Vol 7, No 1 (2021): June 2021
Publisher : University of Darussalam Gontor, Ponorogo, East Java Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/agrotech.v7i1.5755

Abstract

The accumulation of plastic waste in Indonesia has increased from year to year. This plastic waste is in the form of single-use plastic bags, plastic cups, plastic bottles, plastic straws, styrofoam from restaurants, packaged drinks, snack packaging, and so on. Therefore, efforts are made to synthesize the raw materials for making plastics or polymers that can be properly degraded by soil microorganisms called biodegradable plastics. Starch is a potential raw material for making bioplastics. However, the use of starch as a material for making bioplastics is considered fragile so it needs a natural reinforcement, namely a coconut fiber powder. This study aims to see the effect of adding coconut fiber powder to bioplastic glass. Bioplastic cups are made from cassava starch andglycerol with the addition of coconut fiber powder as a reinforcement. The research methode used a completelyrandomized design using 1 factor, namely the addition of coconut fiber powder with 4 levels of treatment. The results showed that, in testing the solubility of bioplastic glass experienced the greatest weight reduction in treatment P3 with a value of 0.85%, in testing the resistance to hot water, bioplastic glass experienced the greatest weight loss in treatment P0 with the weight loss value at 80 ° C was 0.55 % and at a temperature of 100 ° C of 1.66%, in the biodegredable test, the bioplastic glass experienced the greatest weight loss in treatment P1 with a value of 0.60%.
Effectiveness of Hand Sanitizer Betel Leaf Extract in the Form of Spray And Gel as an Antiseptic Without Alcohol Andrew Setiawan Rusdianto; Giyarto Giyarto; Zhelma Rahmatika; Thabed Tholib Baladraf; Winda Amilia
Jurnal Penelitian Tanaman Industri Vol 27, No 2 (2021): December 2021
Publisher : Pusat Penelitian dan Pengembangan Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jlittri.v27n2.2021.90-98

Abstract

The use of hand sanitizers to maintain hand hygiene is a must in disease prevention. The addition of betel leaf extract is expected to increase the effectiveness of hand sanitizers in killing bacteria. The purpose of the study was to determine the effect of adding betel leaf extract on the effectiveness of hand sanitizer as a non-alcoholic antiseptic. The research was conducted at the Agroindustrial Technology and Management Laboratory and the Microbiology Laboratory of Food and Agricultural Products, Faculty of Agricultural Technology, University of Jember. This study used a Factorially Completely Randomized Design with two factors, namely concentration and preparation. This study used a factorial Complete Randomized Design with two factors, namely concentration and preparation. The treatments consist of A1B1 (addition of betel leaf extract 5% with gel preparation), A2B1 (addition of betel leaf extract 10% with gel preparation), A3B1 (addition of betel leaf extract 15% with gel preparation), A4B1 (addition of betel leaf extract 20 % with gel preparation), A1B1 (addition of betel leaf extract 5% with spray preparation), A1B2 (addition of 10% betel leaf extract with spray preparation), A1B3 (addition of 15% betel leaf extract with spray preparation), A1B4 (addition of betel leaf extract) betel 20% with spray preparations). Parameters observed were pH, antiseptic power, and organoleptic (color, odour, and shape). The result showed that the addition 5-20% of betel leaf extract in gel preparations and 5-15% in spray preparations are ineffective and does not comply with SNI requirements. Meanwhile, the addition of betel leaf extract in spray preparations with a concentration of 20% is effective as a natural antiseptic with a pH of 5.8 and an antibacterial of 2 colonies so that it complies with Indonesian National Standard.Keywords:   antibacterial, colony, organoleptic AbstrakEFEKTIVITAS HAND SANITIZER EKSTRAK DAUN SIRIH BENTUK SPRAY DAN GEL SEBAGAI ANTISEPTIK TANPA ALKOHOLPenggunaan hand sanitizer untuk menjaga kebersihan tangan merupakan salah satu keharusan dalam pencegahan penyakit. Penambahan ekstrak daun sirih diharapkan dapat menambah efektifitas hand sanitizer dalam membunuh bakteri. Tujuan penelitian adalah mengetahui pengaruh penambahan ekstrak daun sirih terhadap efektifitas hand sanitizer sebagai antiseptik tanpa alkohol. Penelitian dilaksanakan di Laboratorium Teknologi dan Manajemen Agroindustri dan Laboratorium Mikrobiologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian Universitas Jember. Penelitian ini menggunakan Rancangan Acak Lengkap faktorial dua faktor yaitu konsentrasi ekstrak daun sirih dan sediaan. Kombinasi perlakuan terdiri dari A1B1 (penambahan ekstrak daun sirih 5% dengan sediaan gel), A2B1 (penambahan ekstrak daun sirih 10% dengan sediaan gel), A3B1 (penambahan ekstrak daun sirih 15% dengan sediaan gel), A4B1 (penambahan ekstrak daun sirih 20% dengan sediaan gel), A1B1 (penambahan ekstrak daun sirih 5% dengan sediaan spray), A1B2 (penambahan ekstrak daun sirih 10% dengan sediaan spray), A1B3 (penambahan ekstrak daun sirih 15% dengan sediaan spray), A1B4 (penambahan ekstrak daun sirih 20% dengan sediaan spray). Parameter yang diamati yaitu pH, daya antiseptik, dan organoleptik (warna, bau dan bentuk). Hasil penelitian menunjukkan penambahan ekstrak daun sirih 5-20% pada sediaan gel dan 5-15% pada sediaan spray tidak efektif dan tidak sesuai Standar Nasional Indonesia (SNI). Penambahan ekstrak daun sirih 20% pada sediaan spray efektif digunakan sebagai antiseptik tanpa alkohol dengan pH 5,8 dan antibakteri 2 koloni sehingga sesuai standar SNI.Kata kunci : antibakteri, koloni, organoleptik
UJI PAKAN TERNAK MENGGUNAKAN KULIT KOPI TERFERMENTASI, OKARA DAN TULANG DAGING SAPI PADA AYAM BROILER Andrew Setiawan Rusdianto; Andi Eko Wiyono; Sri Wahyuni; Ucik Nurul Hidayati
Agroindustrial Technology Journal Vol 5, No 1 (2021): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v5i1.4969

Abstract

Coffee skin waste is the side result of the process of coffee processing. The coffee skin contains a crude protein of 10.4% which can help the growth in broiler chickens. Coffee skin composition consisting of high coarse fiber and anti-nutritional content, so it is necessary to do fermentation to increase the nutrient content in the skin of coffee and reduce the content of anti-nutritional substances. Proteins in the skin of coffee need the addition of protein from okara to meet the protein needs of broiler chickens. Other than protein, livestock feed for broiler chickens should also contain calcium, which is obtained from the beef bones. This research aims to determine the protein content of feed and the effect of artificial feed on feed consumption, daily weight gain as well as conversion of broiler chickens feed. This study uses complete random design (RAL). Feeding with 5 treatments, 2 repeats and each repetition consists of 1 broiler chickens. The results of the research on protein test showed the protein content of coffee skin feed, okara and beef bones contain 28.82% protein.  The test results on feed consumption showed the highest consumption rate was P0 with 2023 g and the lowest was P4 with 888 g. The highest daily weight gain test was P1 treatment, which was 82.525 g treatment and the lowest of the was P4 for 61.25 g. The highest feed conversion value is P0 with 26.42 and the lowest is P4 for 14.495.
UJI PAKAN TERNAK BERBAHAN KULIT KOPI, AMPAS TAHU DAN KEPALA IKAN LELE PADA AYAM BROILER Andrew Setiawan Rusdianto; Andi Eko Wiyono; Noer Indah Maulida Putri; Oryzatania Windaru Runteka
Agroindustrial Technology Journal Vol 4, No 2 (2020): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v4i2.5003

Abstract

Waste is one of the problems that can cause pollution to the environment. Utilization of waste as chicken feed is an efficient way of fulfilling chicken nutrition, has high economic value and can reduce environmental pollution. One of the optimal waste that is a waste of coffee skin, tofu pulp and catfish head. The nutritional content of artificial feed accordance with SNI 8173.3.3: 2015 concerning broiler chicken feed, which has a moisture content of 7.68%, 9.95% ash, 8.82% fat, 22,91% protein, 0.8% calcium and 53.99% carbohydrates. The purpose of this study was to determine the effect of artificial feeding on feed consumption, daily weight gain, and feed conversion. This study used a completely randomized design. The results showed that of the five treatments with different formulations there was the best treatment, namely treatment P2 with the formulation of 50% artificial feed : 50% commercial feed produced an average daily weight gain of 93.4 g, feed consumption of 2310.5 g and feed conversion as much as 1.24 g. If the value of high feed consumption is followed by high weight gain, the feed conversion rate decreasing so that the ration can be said to be efficient in generating daily weight gain.
Consumer Preferences of Ijen Raung’s Coffee Bag Andi Eko Wiyono; Andrew Setiawan Rusdianto; Meiji Wanarni Putri
Journal La Bisecoman Vol. 2 No. 1 (2021): Journal La Bisecoman
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journallabisecoman.v2i1.330

Abstract

Coffee bag is pure coffee packaged in a dip bag. The first advantage of this product is that consumers can enjoy black coffee with the right taste because it already has a one-time dose. Some drinkers who do not pay attention to the rest of the coffee, by consuming coffee bag they will not get the remaining coffee grounds in their drinks. This study have purpose to see the attributes that become preferences and indicators that measure the taste of the best variation of coffee bag that consumers want. The result of this research is that the coffee is dyed based on consumer preference which is coffee that has a bitter taste, an aroma that represents the taste of coffee, a strong mouth weight, and a long-lasting taste. The taste of the coffee bag with the best variation that consumer input is the natural sample, namely 4169 100% natural coffee bag with an average of 3.79. Respondents argued that the natural sample has a strong mouth weight, bitter taste, and the aroma of the sample represents coffee (has a characteristic). Coffee produced from the dry process is usually superior in the body, fruity taste (fruity), more bitter, low acidity.
Smart Label with Color Indicator Made of Purple Sweet Potato (Ipomoea Batatas L.) on The Bottle Packaging of Pasteurized Milk Andrew Setiawan Rusdianto; Desita Wirda Ramadhan
International Journal on Food, Agriculture and Natural Resources Vol 2, No 3 (2021): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v2i3.35

Abstract

Smart label has made it possible to monitor and communicate information about the quality of packaged foods. Smart label is immobilized with natural dyes that are sensitive to changes in pH, namely anthocyanins. The product used in this research is pasteurized milk. The pH quality of milk will affect the storage temperature. The purpose of this study was to develop a prototype smart label of purple sweet potato’s anthocyanin extract and to determine the feasibility of a smart label on the packaging as an indicator of milk freshness. Purple sweet potato extract was obtained by the maceration method using 96% ethanol and aquadest, which was acidified with acetic acid. The anthocyanin extract had a pH value of 5.60 ± 0.015 and an anthocyanin value of 70,163 ± 0.889 mg/100 g. The smart label shows milk freshness indicated by the changes in color. While a purple color indicates fresh milk, a faded purple color indicates that the milk is fairly fresh, and a reddish-purple smart label indicates the milk is not fresh. At room temperature storage, stale milk at 12 hours has a pH value of 5.84 ± 0.022 and a total microbe of 5.81 log10 or 6.5 x 105. In cold storage, stale milk on day 6 has a pH value of 5.92 ± 0.017 and a total microbe of 6.08 log10 or 1.2 x 106. The results of the feasibility of smart labels on pH stability indicate color changes in both acidic and alkaline conditions, but more stability is evident in acidic conditions.
The Optimization Of Cellulose Content In Tobacco Stems (Nicotiana tabaccum L.) With Acid Extraction Method And Alkaline Extraction Method Andrew Setiawan Rusdianto; Winda Amilia; Vina Julie Dwi Sinta
International Journal on Food, Agriculture and Natural Resources Vol 2, No 2 (2021): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v2i2.28

Abstract

Tobacco stems are the agricultural waste of tobacco crops that have the potential to be utilized. Use of tobacco stems in general, only in the leave of disposal without handling. Tobacco stems have the opportunity as a source of cellulose because they have a relatively high content of cellulose. The use of proper methods also plays an important role in extracting cellulose on tobacco stems. The research aims to determine the efficiency levels of cellulose extract from tobacco stems (Nicotiana tabaccum L.) with acid extraction methods and alkaline extraction. The research used a complete randomized design with a repeated trial of 2 times. The results showed the alkaline method of producing the best results against the rendemen testing parameters, water content, hemicellulose content, cellulose content, lignin content and FTIR spectroscopy. Yield test, moisture content, hemicellulose content, cellulose content and lignin content was at the best in the alkaline extraction with a concentration of 12% the yield of 43.63%; water content of 7.54%; hemicellulose content 14.33%; cellulose content 46.17%; and 2.83% lignin content. FTIR spectroscopy test shows that all treatments have important and specific function groups on cellulose such as – OH, C-H, and-CH2, so that samples were identified of cellulose.
Physical, Chemical, and Sensory Characteristics of Frozen Salted Edamame During Storage at Room Temperature Winda Amilia; Andi Eko Wiyono; Dhifa Ferzia; Andrew Setiawan Rusdianto; Ida Bagus Suryaningrat; Nidya Shara Mahardika; Bertung Suryadarma
International Journal on Food, Agriculture and Natural Resources Vol 2, No 1 (2021): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v2i1.20

Abstract

Edamame soybeans are a superior product in Jember Regency. Edamame has the advantage of protein, calcium and iron content. In general, edamame soybeans are a perishable food commodity that must be processed immediately. One of the processed edamame products is frozen salted edamame which is a practical ready-to-eat snack. Frozen salted edamame has attracted the interest of the people of Jember and people outside the city. This product is popular with people outside the city, so they often buy it to take home as a souvenir from Jember Regency. Uncontrolled environmental conditions during the trip with sudden temperature changes without cold storage cause the potential for physical damage or deterioration of quality in frozen salted edamame. Therefore, further observations are needed to determine changes in the quality of frozen salted edamame products during the trip without cold storage at room temperature storage. The purpose of this study was to determine the effect of room temperature storage time on physical quality, chemical quality, and organoleptic quality of frozen salted edamame products. The design of this study used a completely randomized design with a single factor, namely five treatments for different durations (0 hours, 12 hours, 24 hours, 36 hours, and 48 hours after removed from the freezer). The analyzes carried out in this study were the test of texture, color, pH, total dissolved solids, total acid, antioxidant activity, moisture content, and organoleptics. The results showed that the frozen salted edamame product decreased during storage time at room temperature. Based on the results of research, the duration of storage for frozen salted edamame products at room temperature has an effect on the value of color, pH, total dissolved solids, total acid, and water content, but does not affect the texture and antioxidant activity. The quality of the product also decreased in color, taste, aroma, and texture attributes.
The Characteristics of Liquid Soap with Varied Additions of Moringa Leaf Extract (Moringa Oleifera L.) Andrew Setiawan Rusdianto; Fillyvio Nizhomia; Giyarto Giyarto; Andi Eko Wiyono
International Journal on Food, Agriculture and Natural Resources Vol 3, No 1 (2022): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v3i1.38

Abstract

Liquid soap is a cleaning product, which works by reacting to oil or fat and alkaline potassium hydroxide. This principle is also known as a saponification reaction. Soap works for cleaning and acts as an antibacterial component. Moringa leaves contain phytochemical compounds that can inhibit the growth of bacteria so it enhances soap production. The inhibitory power of Moringa leaf extract is determined by its concentration in liquid soap. The variations of Moringa leaf extract in liquid soap can affect the characteristics of resultant liquid soap. The purpose of this study was to determine the effect of varied additions of Moringa leaf extract on the characteristics of liquid soap and to determine the addition of Moringa leaf extract, which produces liquid soap that meets SNI requirements and has good antibacterial power.This research involved laboratory experiment using quantitative descriptive analysis. The study was conducted using a factorial completely randomized design, with one factor, namely varied additions of Moringa leaf extract consisting of 3%, 5%, and 7% extract relative to the weight of the base soap. The results has showed that different concentrations of Moringa leaf extract has a significant effect on antibacterial activity, free alkali levels, specific gravity, viscosity, and foaming power of liquid soap. The resultant liquid soap has satisfied SNI 06-4085-2017. The results of organoleptic test by assessing consumer preferences demonstrate the highest score in sample A1 (soap with 3% Moringa leaf extract). The best liquid soap formulation treatment is A3 (liquid soap formulation 7% Moringa leaf extract) with antibacterial power (zone of inhibition) of 17 mm, pH 10.23, free alkali content 0.026%, specific gravity 1.040 g/ml, viscosity 2.06 Cps, and 4.8 cm foam power.
Co-Authors -, Giyarto Abdul Ghani Adam Maulidani Ade Liya Pratiwi Adelia Nanda Pramudya Adi Purwono Adila, Hifdzil Afifah, Karimah Nur Ahmad Nafi Ahmad Nafi Ahmad Yusuf Akhmad Taufikqul Hakim Akien Elsa Indrayati Aldini, Achmad Shorfi Alfarizqi, Muhammad Amaliya, Risky Andi Eko Wiyono, Andi Eko Anfaq Syahriyal Fadhil Anindya Dyah Untari Anisa Aprilia Anisa Aprilia Arma Dwi Novemi Arrosyidiyah, Nur Lailatul Babarrohmah Asshodiq, Muhammad Zain Atika Yulianti A’la, Dimas Waliyul Bagus Nayoko Baladraf, Thabed Tholib Bambang Herry Purnomo Barokatul Fajriah julhar Beau Reyhan Sinatria Bertung Suryadarma Bertung Suryadharma, Bertung Bima Galang Rambu Anarki Brico Tsanganasy R Bustani Pakartiko Cessie, Audina Ferentia Cica Puteri Edinda Ramadhani Clara Septaria Melinda Dadin Gilang Pranata Dani Prasetyo Deiby Ratnasari Deliyana, Annysa Deni Septian Ardana Desita Wirda Ramadhan Dessy eka Kuliahsari Dewanti Eka Diah Permatasari Dewi Ameliana Dhifa Ferzia Dika Andi Pradana Dila Rasna Putri Dina Hanifatul Ula Dinda Lorenza E.D Doni Adi Nugroho Dwi Shinta Meilindasari Dyah Ayu Kusuma Wardhani Dyah Ayu Roro Kiswari Dyah Ayu Savitri Eka Frida Hardiyanti Eka Ruriani Ekky Audina Rusita Elida Novita Elvira Eka Berliana Dewi Erich Naufal Rashif Essa Tri Handayani Esty Danti Kandina Puteri Fadillah, Navis Fatwa Fajriyah Ulfah Fanny Yuwafi Ifadha Faradhiba, Tania Amira Fatma Dewi Felly Halsa Fiana Fikri, Yovi Nur Fillyvio Nizhomia Firda Ainia Adha Firdyan Septyatha Fitri Wulandari Fransna, Adilah Devira Frisky Arista Putri Gita Elena Amasari Giyarto Gozali, Riana Fitria Hadi Sampurna Hafizhah Rana Fathin Hariyono, Gus Angga Hendy Firmanto Herlina Herlina Herlina Herlina Herlina Herlina Herry Purnomo Herry Purnomo, Bambang Hery Widijanto Hifdzil Adila Hifdzil Adila I Putu Wira Ida Bagus Suryaningrat Ida Bagus Suryaningrat Ida Sridayanti Iftitah Ariyanti Safitri Ikhlas Darmawan Indraswara, Dheo Angga Intan Rohmatul Maulidiah Intan Wahidah Irmy Arya Tri Nasrin Istiqomah, Nuril Jaizatul Fitriansyah Kevin Kevriando Kusumawardani, Septianing Tyas Laila Adhani Putri Malik Laila Juwita Kusuma Laksmi Indreswari Laksmi Indreswari Lathifa, Anisa Millatul Lazuardi Firdaus Fiantoko Lestari, Ni Putu Indra Lestari, Ning Puji Lia Milata Khasanah Liesia Hanagari Lita Leony Siagian M. Muhaimin Maghfirah Usman Mahardika, Nidya Shara Mahendra, Achmad Alfin Malvira Mega Febriyanti Maria Belgis Mas Anang Fuad Rifa'i Mas Anang Fuad Rifa’i Masahid, Ardiyan Dwi Mayasari, Feby Rianti Mega Desy Safitri Meiji Wanarni Putri Miftahul Choiron Miftahul Choiron Miftahul Choirun Mita Lutfifatima Puspitawati Mochamad Fitra Aditia Mohammad Nor Muhammad Dany Muhammad Fatoni Rizki Muhammad Hamdani Muhammad Irvan Wibowo Muhammad Nazief Muhammad Nurudin Hidayat Muhammad Wildan Mahendra Mukhammad Fauzi Nadie Fatimatuzzahro Nadie Fatimatuzzahro Nidya Shara Mahardika Nina Tauvika Nita Kuswardhani Nita Kuswardhani Nizam, Fikri Zahrirul Noer Indah Maulida Putri Noer Novijanto Nur Karimah Rakhmawati Nurin Kamila Nurjannah, Rifdah Nada Nurud Diniyah Obrigon, Di Vero Stanza Oktaviana, Essa Rani Oryzatania Windaru Runteka Oscalani, Queny Paltraw Theopilius Jeremiah Gintings Pangestu, Anisa Dwi Pascal Trisnaldi Permatasari, Salsa Sapta Pradana, Hendra Andiananta Pranata, Dadin Gilang Pratama, Herditya Rifqi Purnamasari, Devi Ashila Puspitania, Dewi Arum Putri Buana Mulia Dewi Putri Dwi Apriliani Ragil Ismi Hartanti Rahmatullah, Alfito Aji Renata Sita Windria Rendra Chriestedy Prasetya Rendra Chriestedy Prasetya Richard Eko Satriyo Risa Septiani Rita Alfiyatun Rizki Amalia Rahmadani Rokhani Rokhani Rokhani Rokhani Rokhani Romadhoni, Nikmatun Nisa Rosi Pratiwi Rosy Alihsany Rozin Hilmi Annhabhan Sampurna, Hadi Santi Nuriah Saputra, Giovanni Adi Sayidati Zulaikhah Shanya Widyan Firdaus Sofiatul Hasanah Soni Sisbudi Harsono, Soni Sisbudi Sri Wahyuni Suwasono, Sony Thabed Tholib Baladraf Tommy Eka Chandra Firmansyah Tommy Eka Chandra Firmansyah Triana Lindriati Triana Oktaviani Nurhardiningsih Trisya Amanda Ucik Nurul Hidayati Ucik Nurul Hidayati Ulfah, Fajriyah Vahlevy, Ekha Reza Viktorrisma, Indra Vina Julie Dwi Sinta Wanggani, Sekar Asti Whina Sofiana Wicaksono, Yudha Anggito Widodo, Jihan Quanthias Wahyu Wiliam Wisnu Winda Amilia Winda Amilia Windy Nur Andriani Wiyono, Andri Eko Yuli Wibowo Yurika Widya Dewi Zahra Zuhriasa Zhelma Rahmatika