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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Media Teknologi Hasil Perikanan Reaktor Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology IPTEK The Journal for Technology and Science Jurnal Media Gizi Indonesia (MGI) Jurnal Rekayasa Bahan Alam dan Energi Berkelanjutan JMM (Jurnal Masyarakat Mandiri) Jurnal Riset Akuakultur FLUIDA Jurnal Teknik Journal of Aquaculture and Fish Health Al-Khidmat : Jurnal Ilmiah Pengabdian Kepada Masyarakat Authentic Research of Global Fisheries Application Journal (Aurelia Journal) G-Tech : Jurnal Teknologi Terapan PELAGICUS: Jurnal IPTEK Terapan Perikanan dan Kelautan Indonesian Journal for Social Responsibility Jurnal Gastronomi Indonesia Jurnal Penkomi : Kajian Pendidikan dan Ekonomi Jurnal Bluefin Fisheries Curve Elasticity: Jurnal Pendidikan Ekonomi Jurnal Penelitian Chanos Chanos Science Technology and Management Journal (STMJ) JURNAL REKAYASA KIMIA & LINGKUNGAN
Meilya Suzan Triyastuti, Meilya Suzan
Politeknik Kelautan Dan Perikanan Bitung
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Perhitungan Kadar Air, Rendemen dan Uji Organoleptik pada Ikan Asin : The Calculation of Moisture Content, Yield and Organoleptic Tests on Salted Fish Nurfitriyani, Annisa; Triyastuti, Meilya Suzan; Shitophyta, Lukhi Mulia; Wahidi, Budi Rianto; Mukhaimin, Iman
Media Teknologi Hasil Perikanan Vol 12 No.1 (2024)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.12.1.2024.53300

Abstract

Salted fish is a processed fishery product using salting and drying methods. Salted fish has a low moisture content because the salting process involves mass transfer by osmosis and drying involves heat transfer by solar radiation. This research aims to determine the moisture content, yield, and organoleptic tests on salted fish products using the dry salting method with varying salt concentrations of 10%, 20%, and 30%. The results of this study showed that the moisture content in each sample with a salt concentration of 10% (sample 1), 20% (sample 2), and 30% (sample 3) experienced a decrease in moisture content with the length of drying time for the fish. The lowest moisture content of salted fish in sample 3 with a salt concentration of 30%, was 6%. The longer the drying time for the fish and the higher the salt concentration in the fish, the lower the yield figures for each sample with concentrations of 10%, 20%, and 30%. In sample 1 the yield value obtained was 3% with a time of 414 hours, sample 2 was 3% with a time of 300 hours and in sample 3 the yield value was 3% with a time of 72 hours. For the organoleptic test results, the appearance aspect of sample 3 with a salt concentration of 30%, was highly favored by the panelists with an average value of (8.0); for the odor aspect of sample 1 with a salt concentration of 10%, the panelists liked it very much, obtaining a mean value of (8.3); For the taste and texture aspects, sample 3 got a mean score of 8.1 and 8.0 in the very like category. Meanwhile, for the fungal aspect in samples 1,2, and 3, the average value was 8.0, with the category of really liking the quality specifications, there was no fungus. The Salted fish products in this research are by the SNI standard no. SNI 8273:2016 concerning the maximum moisture content of salted fish of 40% and SNI no. 01-2346-2006 concerning the standard minimum organoleptic test value of least 7. Kata kunci:  salted fish, moisture content, yield   Ikan asin merupakan olahan hasil perikanan dengan menggunakan metode penggaraman dan pengeringan. Ikan asin mempunyai kadar air yang rendah karena proses penggaraman melibatkan perpindahan massa secara osmosis dan pengeringan melibatkan perpindahan panas dengan radiasi matahari. Penelitian ini bertujuan untuk mengetahui kadar air, rendemen dan uji organoleptik pada produk ikan asin menggunakan metode penggaraman kering dengan variasi konsentrasi garam 10%, 20%, dan 30%. Hasil dari penelitian ini menunjukkan bahwa kadar air pada masing-masing sampel dengan konsentrasi garam 10% (sampel 1), 20% (sampel 2) dan 30% (sampel 3) mengalami penurunan kadar air seiring lamanya waktu pengeringan pada ikan. Kadar air terendah ikan asin pada sampel 3 dengan konsentasi garam 30% yaitu sebesar 6%. Semakin lama waktu pengeringan ikan dan tingginya konsentrasi garam pada ikan, maka angka rendemen pada masing-masing sampel dengan konsentrasi 10%, 20% dan 30% pun semakin rendah. Pada sampel 1 nilai rendemen yang didapatkan adalah 3% dengan lama waktu 414 jam, sampel 2 pun 3% dengan lama waktu 300 jam, dan pada sampel 3 memiliki nilai rendemen 3% dengan lama waktu 72 jam. Untuk hasil pengujian organoleptik, pada aspek kenampakan sampel 3 dengan konsentrasi garam sebesar 30% sangat disukai panelis dengan nilai rata-rata (8,0); untuk aspek bau sampel 1 dengan konsentrasi garam sebesar 10% sangat disukai panelis dengan memperoleh nilai rerata (8,3); untuk aspek rasa dan tekstur sampel 3 endapatkan nilai rerata 8,1 dan 8,0 dengan kategori sangat suka. Sedangkan untuk aspek jamur pada sampel 1,2 dan 3 memiliki nilai rerata 8,0 dengan kategori sangat suka dengan spesifikasi mutu tidak terdapat adanya jamur. Produk Ikan Asin pada penelitian ini telah sesuai dengan standar SNI no SNI 8273: 2016 tentang kadar air ikan asin maksimum 40% dan SNI no 01-2346-2006 tentang standar nilai minimum pengujian organoleptik minimal 7. Kata kunci:  ikan asin, kadar air, rendemen
UJI ORGANOLEPTIK FISH ROLL TUNA (YELLOWFIN) SEBAGAI DIVERSIFIKASI HASIL PERIKANAN Triyastuti, Meilya Suzan; Ondang, Hetty Magrittha Pauline; Wijaya, Novie; Putri, Ni Luh Sintya
Chanos Chanos Vol 22, No 1 (2024): CHANOS CHANOS
Publisher : Politeknik Kelautan dan Perikanan Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/chanos.v22i1.14328

Abstract

Ikan merupakan sumber hewani yang banyak mengandung nutrisi diantaranya, vitamin, protein dan mineral. Ikan merupakan salah satu sumber pangan, yang mudah diperoleh dengan harga yang terjangkau, memiliki rasa yang khas, harum dan lezat  namun ikan masih dipandang rendah oleh sebagian masyarakat  khususnya di Indonesia, padahal ikan mengandung segudang manfaat bagi kesehatan, manusia. Ragam jenis olahan ikan saat ini mulai berkembang seperti bakso ikan, nugget, abon ikan, siomay ikan, otak-otak ikan, sandwich ikan, fish roll dan masih banyak lagi olahan ikan lainnya. Berbagai olahan ikan harus dilakukan untuk memasyarakatkan konsumsi ikan, menghindari kebosanan konsumsi ikan, dan yang terpenting untuk memenuhi kebutuhan gizi tubuh manusia. Produk olahan fish roll merupakan salah satu menu olahan ikan, yang mudah dalam pembuatannya, serta bahan dan bumbu yang mudah ditemukan. Bahan baku pembuatan fish roll adalah ikan seperti lele, cakalang, tongkol, dan tuna kecuali ikan yang banyak durinya. Untuk membuat fish roll, bisa menggunakan ikan tuna. Metode yang digunakan untuk mengumpulkan data adalah observasi langsung dan kuesioner Tujuan dari penelitian ini adalah untuk mengetahui tingkat kesukaan terhadap produk Fish Roll Tuna dengan melakukan uji organoleptik. Dari hasil uji organoleptik di peroleh hasil untuk kenampakan fish roll tuna dengan nilai (8,27) dengan kategori sangat suka dengan warna orange keemasan, bentuk fish roll rapi, seragam dan tidak gosong, bau dengan nilai (7,67) yaitu kategori suka yang memiliki aroma spesifik ikan yang gurih, rasa dengan nilai (8,13), dengan kategori sangat suka karena memiliki rasa yang gurih dan nikmat, dan tekstur dengan nilai (8,13) dengan kategori sangat suka, karena produk fish roll tuna memiliki tekstur yang garing di luar dan empuk pada isian didalamnya.
Chemical and Organoleptic Characteristics of Squid Ink Flavoring with Oven Method Ondang, Hetty Magrittha Pauline; Tumanduk, Nova Magdalena; Triyastuti, Meilya Suzan; Rakhmayeni, Dyah Ayu; Kaligis, Dolfie Djefrie; Wowiling, Fernando
JURNAL BLUEFIN FISHERIES Vol 4, No 1 (2022)
Publisher : Politeknik Kelautan dan Perikanan Bitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jbf.v4i1.119

Abstract

Squid is a fishery commodity that has high nutritional content. Squid ink is squid waste that has not been used optimally. The purpose of this study was to determine the chemical and organoleptic characteristics of squid ink flavoring using oven drying method. The ingredients used are squid ink and other complementary spices. The results showed that the organoleptic characteristics of the squid ink flavoring using the oven drying method had a value of appearance of 7.37 (preferred), smell of 7.12 (preferred), taste of 7.07 (preferred) and texture of 6.06 (somewhat preferred). The squid ink flavoring with the drying method was preferred by the panelists. In addition, the nutritional content of squid ink flavoring using the oven drying method is 23.15% water content and 33.53% protein content.
Penerapan SSOP (Sanitation Standard Operating Procedures) Pada Proses Pembekuan Gurita (Octopus cyaneus) Ball di XYZ Karepesina, Musa; Istiana, Yulianti; Triyastuti, Meilya Suzan; Purba, Doharmat
JURNAL BLUEFIN FISHERIES Vol 4, No 2 (2022)
Publisher : Politeknik Kelautan dan Perikanan Bitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jbf.v4i2.137

Abstract

Gurita merupakan suatu komoditi perikanan yang mudah sekali mengalami kemunduran mutu. Salah satu cara pengawetkan yang tidak merubah sifat alami yaitu pendinginan dan pembekuan. Berdasarkan uraian tersebut maka penulis tertarik dalam penyusunan laporan ini mengangkat judul tentang Penerapan SSOP (Sanitation Standard Operating Procedures) Pada Proses Pembekuan Gurita (Octopus cyaneus) Ball di PT. Prima Global Sukses, Makassar. Kerja Praktik Akhir ini dilaksanakan di PT. Prima Global Sukses. Kegiatan Praktik Akhir ini dilaksanakan pada tanggal 07 Februari 2022 sampai tanggal 05 April 2022. Tujuan dari kegiatan Kerja Praktik Akhir ini yaitu 1. Mengetahui alur Proses Pembekuan Gurita (Octopus cyaneus) Ball di PT. Prima Global Sukses, Makassar. 2. Mampu Mengidentifikasi Penerapan SSOP (Sanitation Standard Operating Procedures) pada Proses Pembekuan Gurita (Octopus cyaneus) Ball di PT. Prima Global Sukses, Makassar. Proses pembekuan Gurita (Octopus cyaneus) ball terdiri 12 tahapan yaitu Penerimaan bahan baku, penimbangan I, Penyiangan, Pencucian, Pencelupan dalam Larutan Chlorine, Penimbangan II, Styling produk ball, Penyusunan dalam Pan, Pembekuan, Pengepakan (Packing) dan Penandaan (Labelling), Penyimpanan dalam cold storage, Pemuatan (Stuffing).  Penerapan SSOP mulai dari Keamanan air dan es, Kondisi dan kebersihan sarana dan prasarana yang kontak langsung dengan produk, Pencegahan kontaminasi silang, Menjaga fasilitas pencuci tangan, sanitasi dan toilet, Proteksi dari bahan-bahan kontaminan, Pelabelan, penyimpanan, dan penggunaan bahan toksin, Pengawasan kondisi kesehatan personil dan Pengendalian pest.
Kinetic Analysis of Anaerobic Digestion of Rice Husk for Prediction of Methane Yield: Analisis Kinetika Pencernaan Anaerobik Sekam Padi untuk Prediksi Hasil Metana Shitophyta, Lukhi Mulia; Nurillah, Nidha Amalia; Agustina, Evi; Purwanti, Siwi; Triyastuti, Meilya Suzan
Jurnal Rekayasa Bahan Alam dan Energi Berkelanjutan Vol. 7 No. 2 (2023)
Publisher : Fakultas Teknik, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.rbaet.2023.007.02.05

Abstract

A study of three kinetic models for predicting methane yield was performed. The selected models for predicting methane yield were first-order, modified Gompertz and Monod models. Anaerobic digestion of rice husk was simulated using the selected models. A comparative evaluation of the models was undertaken to determine the best-fit model. All models obtained an accuracy of predicted methane yield of over 0.9. The prediction of methane yield on rice husk has the most accurate model being the modified Gompertz with the least deviation of 7.37% and the least accurate model being the Monod model with the highest deviation of 20.39%.
Pengaruh penambahan bahan pengikat yang berbeda terhadap karakteristik fisik dan sensori tablet effervescent Sonneratia caseolaris: Effect of different binding agents on the physical and sensory characteristics of effervescent tablets of Sonneratia caseolaris Ratrinia, Putri Wening; Sumartini, Sumartini; Azka, Aulia; Hasibuan, Nirmala Efri; Nusaibah, Nusaibah; Triyastuti, Meilya Suzan
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 27 No. 10 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(10)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v27i10.52204

Abstract

Sonneratia caseolaris dapat dimanfaatkan sebagai minuman fungsional dalam bentuk tablet effervescent. Tablet effervescent merupakan minuman dalam sediaan tablet yang larut dalam air menghasilkan gelembung dan berkarbonasi serta memiliki manfaat untuk kesehatan tubuh. Bahan pengikat diperlukan untuk meningkatkan kualitas serta menjaga kestabilan sediaan tablet effervescent. Bahan pengikat berfungsi untuk menyatukan bahan-bahan menjadi satu kesatuan tablet yang kohesif sehingga bahan aktif yang terkandung di dalam effervescent terdistribusi secara merata. Penelitian ini bertujuan untuk menentukan bahan pengikat terbaik berdasarkan karakteristik fisik dan sensori tablet effervescent yang dihasilkan. Pembuatan tablet effervescent diawali dengan pencampuran filtrat S. caseolaris dengan bahan pengikat yang berbeda masing-masing konsentrasi 2,5%, yaitu polyvinyl pyrolidone (PVP), gelatin, pulvis gummi arabicum (PGA), dan maltodekstrin. Hasil campuran dikeringkan menggunakan spray dryer. Padatan hasil pencampuran diformulasikan sesuai bahan pembuatan tablet effervescent. Parameter yang dianalisis meliputi keseragaman bobot, kekerasan tablet, warna, kelarutan, waktu larut, kadar air, dan sensori. Hasil penelitian menunjukkan bahwa penggunaan bahan pengikat yang berbeda berpengaruh nyata (p<0,05) terhadap keseragaman bobot, kekerasan tablet, warna, kelarutan, waktu larut, dan kadar air. Penambahan gelatin 2,5% merupakan perlakuan terbaik dengan karakteristik kekerasan 4,86 kg/cm2, kelarutan 98,32%, waktu larut <70 detik dan kadar air 2,15% telah memenuhi standar dari Farmakope Indonesia. Hasil penilaian sensori berdasarkan ketampakan, aroma, warna, rasa, dan keseluruhan menunjukkan bahwa semua perlakuan tablet effervescent sangat disukai oleh panelis.
Formulasi Dan Uji Sensori Otak-Otak Cumi Dengan Variasi Penambahan Tepung Eucheuma Spinosum Dan Tepung Tapioka Triyastuti, Meilya Suzan; Ondang, Hetty Magrittha Paulin; Shitophyta, Lukhi Mulia; Budiarti, Gita Indah; Dewi, Luthfi Kurnia
JURNAL GASTRONOMI INDONESIA Vol 12 No 2 (2024): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v12i2.1247

Abstract

"Otak-otak" is a diversification of fishery products that use fishery commodity raw materials. "Otak-otak" made of squid with using tapioca flour and Eucheuma Spinosum seaweed flour. This research aimed to determine the concentration formulation of Eucheuma Spinosum seaweed flour and tapioca flour in "otak-otak". The test analysis in this research is sensory testing and statistical analysis. The results showed that the appearance and texture aspects of Eucheuma Spinosum flour were very popular with the panelists with an appearance value of 8.19 and a texture value of 8.35. Based on the results of statistical tests, significantly different results were obtained (p<0.05) in the aspects of appearance and texture. Therefore, the appearance and texture aspects of using tapioca flour and Eucheuma Spinosum seaweed flour in squid brains in this study affect consumer acceptance because they have a whiter color without slime and have a chewy, compact, and dense texture.
PENGARUH ANALISIS INTERNAL DAN EKSTERNAL TERHADAP KINERJA USAHA KECIL MENENGAH Novie Wijaya; Rafi Ohorella; Meilya Suzan Triyastuti; Retno Dwi Jayanti
Curve Elasticity: Jurnal Pendidikan Ekonomi Vol 6 No 2 (2025): Curve Elasticity: Jurnal Pendidikan Ekonomi
Publisher : Universitas Nias Raya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57094/jpe.v6i2.2657

Abstract

Budo Village, as one of the coastal areas, possesses considerable economic potential, particularly through the activities of Small and Medium Enterprises (SMEs) managed by the local community. Various types of businesses have developed in this village, ranging from fisheries and marine product processing to service and trade sectors. The growth of SMEs in Budo Village is influenced by both internal and external environmental factors, which help shape the direction and quality of local economic development. This study aims to analyze the influence of internal and external environmental factors on competitive advantage and business performance within the community. The research employs a quantitative approach with data collection techniques using questionnaires distributed to 100 respondents who are SME actors. Data analysis was conducted using validity tests, reliability tests, t-tests, and F-tests. The results show that all variables studied internal environmental factors, external environmental factors, and competitive advantage are proven to be both valid and reliable. Furthermore, these three variables have a positive and significant influence on improving business performance. These findings indicate that strengthening both internal and external supporting factors is crucial to enhancing competitiveness and fostering the growth of SMEs in coastal regions such as Budo Village.
Pemberdayaan Pelaku Usaha Perikanan melalui Penyuluhan Usaha Ekonomi yang Berkelanjutan di Desa Bulo Wijaya, Novie; Ohorella, Rafi; Triyastuti, Meilya Suzan
Indonesian Journal for Social Responsibility Vol. 7 No. 02 (2025): December 2025
Publisher : LPkM Universitas Bakrie

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36782/ijsr.v7i02.474

Abstract

Most of the people in Bulo Village work as fishermen. Fish catches in Bulo village include tuna using kite fishing gear. Marketing of local catches, decreasing productivity of capture fisheries, and sustainability of fish resources are problems faced by fisheries business actors. The purpose of this service activity is for partners to understand and be able to increase knowledge of sustainable economic businesses for fisheries business actors in Bulo village. The methods used in this service are conducting field surveys and interviews directly with partners, counseling on sustainable economic businesses, and evaluating community service activities. The topics discussed in the community service program included the potential of fishery businesses, steps to start a small-scale fishery business and its management, diversification of processed fishery products and product licensing legality, digital marketing and product branding, microfinance, and access to capital. The results of the evaluation of this community service activity are increasing the knowledge of partners in sustainable economic business.
STRATEGI PEMASARAN PRODUK IKAN CAKALANG ASAP (STUDI KASUS: UKM FROZEN SEAS) Triyastuti, Meilya Suzan; Ndahawali, Daniel H.; Ondang, Hetty M. P.
PELAGICUS Volume 2 Nomor 2 Tahun 2021
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/plgc.v2i2.9727

Abstract

ABSTRAKPenelitian ini bertujuan untuk merumuskan strategi pemasaran ikan cakalang asap di UKM Frozen Seas dengan mengidentifikasi faktor internal maupun eksternal di UKM Frozen Seas. Penelitian dilakukan di UKM Frozen seas, Bitung dengan menganalisis faktor internal dan eksternal yang berdampak pada strategi pemasaran ikan cakalang asap. Hasil penelitian menunjukkan bahwa strategi pemasaran yang diperlukan diantaranya kerjasama dengan perusahaan untuk mendapatkan bahan baku dan produk yang berkualitas; diferensiasi pengemasan yg ramah lingkungan, rasa dan harga yg murah; penerapan teknologi pengasapan yang efektif dan efisien terhadap peningkatan kandungan nutrisi ikan; informasi kandungan gizi pada kemasan, menambah pasar dengan kerjasama dengan pihak terkait. ABSTRACTFrozen seas SMEs need the right marketing strategy so that smoked skipjack products can compete in the digital era. This study aims to formulate a marketing strategy for smoked skipjack tuna in Frozen seas UKM by identifying internal and external factors in Frozen seas UKM. The research method used in this research is the descriptive method. The research data were obtained by conducting observations, documentation, and interviews. The research was conducted at UKM Frozen Seas by analyzing internal and external factors that had an impact on the marketing strategy of smoked skipjack tuna. The results show that there is a need for a marketing strategy to optimize product sales and increase profits. Therefore, it is necessary to have a marketing strategy in the SME Frozen Seas which is needed including cooperation with companies to obtain quality raw materials and products; differentiation of environmentally friendly packaging, taste and low price; application of effective and efficient smoking technology to increase the nutritional content of fish; information on nutritional content on the packaging, adding to the market in collaboration with related parties.
Co-Authors Adi Suseno Adriatic Fitri Rahmadhina Ajizah, Rahma Alexander Tyopannus Prasetya Alwi Mulato ANIK KUSMIATUN Annisa, Arianti Nuur Aulia Azka Budi Rianto Wahidi Budiarti, Gita Indah Chandrawati Cahyani Daniel H. Ndahawali Dessy Atika Natalia DIAH AYU SATYARI UTAMI Dolfie Djefrie Kaligis Dyah Ayu Rakhmayeni Dyah Ayu Rakhmayeni Enggar Ayu Saraswati Evi Agustina, Evi Fernando Wowiling Fernando Wowiling Feronica Umboh Fidel James Bonifacio Ticoalu Fidel James Ticoalu Finarianingrum, Tania Firnaeni, Tata Gita Indah Budiarti Hadiono Soegeng Rahardjo Harijono, Teguh Hetty Magritha Paulin Ondang Hetty Magrittha Pauline Ondang Ida Ayu Putu Sri Widnyani Istiana, Yulianti Itje Danti Wewengkang Jayanti, Retno Dwi Kaborang, Yasinta Ega Kaligis, Dolfie Djefrie Karepesina, Musa Lukhi Mulia Shitophyta Luthfi Kurnia Dewi Luthfi Kurnia Dewi, Luthfi Kurnia M. Djaeni Maharani Nur Bela Pertiwi Mohamad Akbar Mohamad Djaeni Mukhaimin, Iman Murein Miksa Mardhia Nadiem Anwar Nanung Syaiful Rijal Ndahawali, Daniel H. Nirmala Efri Hasibuan, Nirmala Efri Nisa Hakimah Nova M. Tumanduk Novie Wijaya Novie Wijaya Novie Wijaya Novita, Dewi Ayu Nurfitriyani, Annisa Nurillah, Nidha Amalia Octaviani, Trisya Ohorella, Rafi Ondang, Hetty Magrittha Paulin Ondang, Hetty Magrittha Pauline Purba, Doharmat Purwanti, Siwi Putri Wening Ratrinia Putri, Ni Luh Sintya Rafi Ohorella Rafi Ohorella Rahma Ajizah Rakhmayeni, Dyah Ayu Ratih Dea Larasati Ricky Djauhari Saraswati, Enggar Ayu Sihombing, Mika Azarya Suhermanto, Achmad Sumartini Sumartini Tangguda, Sartika Tania Finarianingrum Tantulo, Uras Ticoalu, Fidel Trisya Octaviani Tumanduk, Nova Tumanduk, Nova M Tumanduk, Nova Magdalena Utari, Febiani Wewengkang, Itje D. Wowiling, Fernando