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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Media Teknologi Hasil Perikanan Reaktor TEKNIK 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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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.
Product Quality of Quercetin Extract From Carica Papaya L Flower by Microwave-Assisted Extraction (MAE) Mukhaimin, Iman; Saraswati, Enggar Ayu; Ajizah, Rahma; Triyastuti, Meilya Suzan
Jurnal Rekayasa Kimia & Lingkungan Vol 14, No 2 (2019): Jurnal Rekayasa Kimia & Lingkungan (December, 2019)
Publisher : Chemical Engineering Department, Syiah Kuala University, Banda Aceh, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23955/rkl.v14i2.14598

Abstract

These work aims are to determine the best condition extraction and product quality of quercetin from Carica papaya L flowers extract. The extraction of quercetin from Carica papaya L flowers had done by microwave-assisted extraction (MAE) method. Dried flowers prepared by cutting into 0,125 mm of particle size. Dried flowers were extracted using methanol 80% (w/w) to determine influence of solid to liquid, S/L, ratio (1:10, 1:15, 1:20), microwave power (120, 200, 280, 400 W), and extraction time (1-5 minutes) on extraction process. Using the phytochemical test by Mg-HCl-amyl alcohol and UV-Vis spectrophotometer techniques, the quercetin detected by qualitative and quantitative analysis. As a result, the presence of flavonoids detected by the formation of a brownish red-colored flavylium compound. Increasing extraction time, power, and S/L ratio increased the extraction temperature. Consequently, yield quercetin decreased when the temperature extraction exceeds its temperature degradation. The highest quercetin yield, 0.214%, was detected with solid to liquid ratio (1:15), microwave power (400 Watt), and extraction time (4 minutes). FTIR spectrophotometer technique on the highest yield quercetin proved that have product quality with 91,17% similarity on group function like OH, C=O, C=C, and C-H with quercetin standard spectrum.
EFFECTS OF FEEDING RATE REDUCTION ON THE GROWTH PERFORMANCE AND FEED UTILIZATION OF PACIFIC WHITE SHRIMP REARED USING BIOFLOC SYSTEM Kusmiatun, Anik; Utami, Diah Ayu Satyari; Firnaeni, Tata; Kaborang, Yasinta Ega; Harijono, Teguh; Tangguda, Sartika; Triyastuti, Meilya Suzan; Djauhari, Ricky; Tantulo, Uras; Sihombing, Mika Azarya
Jurnal Riset Akuakultur Vol 19, No 4 (2024): Desember (2024)
Publisher : Politeknik Kelautan dan Perikanan Jembrana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jra.19.4.2024.331-343

Abstract

Biofloc in shrimp aquaculture provides natural food and reduces the reliance on commercial feed. The extent to which biofloc can optimize feeding management is not, however, fully understood. This study aimed to evaluate the effects of reducing feeding rates on the growth performance and feed utilization of Pacific white shrimp (Litopenaeus vannamei) reared in a biofloc system. A completely randomized design was used with four treatments: K (standard feeding, clear water), N (standard feeding, biofloc), NA (25% feeding reduction, biofloc), and NB (50% feeding reduction, biofloc). Shrimp were stocked at 40 individuals per tank and fed commercial feed containing 40% protein over a 30-day period. Results showed that shrimp in the NA treatment (25% feed reduction with biofloc) had the highest final weight (8.66 ± 0.03 g), biomass (306.13 ± 14.27 g), and weight gain (5.74 ± 0.25 g) compared to other treatments (P<0.05). NA also exhibited a higher specific growth rate (3.63 ± 0.27 %/day) than K and NB. Feed utilization improved with a lower feed conversion ratio and higher protein retention in the NA group. This study highlights that a 25% feeding rate reduction in biofloc systems optimizes shrimp growth and feed utilization. Future research should explore long-term sustainability, biofloc composition variations, and technological integration for scaling up efficient and environmentally sustainable shrimp farming operations.Penggunaan bioflok dalam budidaya udang memberikan makanan alami dan mengurangi ketergantungan pada pakan komersial. Namun, sejauh mana bioflok dapat mengoptimalkan manajemen pakan belum sepenuhnya dipahami. Penelitian ini bertujuan untuk mengevaluasi efek pengurangan laju pemberian pakan terhadap kinerja pertumbuhan dan pemanfaatan pakan udang vaname (Litopenaeus vannamei) yang dibudidayakan dalam sistem bioflok. Desain penelitian menggunakan rancangan acak lengkap (RAL) dengan empat perlakuan, yaitu: K (pemberian pakan standar, air jernih), N (pemberian pakan standar, bioflok), NA (pengurangan pakan 25%, bioflok), dan NB (pengurangan pakan 50%, bioflok). Udang ditempatkan sebanyak 40 individu per tangki dan diberi pakan komersial yang mengandung 40% protein selama 30 hari. Hasil menunjukkan bahwa udang pada perlakuan NA (pengurangan pakan 25% dengan bioflok) memiliki berat akhir tertinggi (8,66 ± 0,03 g), biomassa (306,13 ± 14,27 g), dan kenaikan berat (5,74 ± 0,25 g) dibandingkan perlakuan lainnya (P<0,05). NA juga menunjukkan tingkat pertumbuhan spesifik yang lebih tinggi (3,63 ± 0,27 %/hari) dibandingkan K dan NB. Pemanfaatan pakan meningkat dengan rasio konversi pakan yang lebih rendah dan retensi protein yang lebih tinggi pada kelompok NA. Penelitian ini menunjukkan bahwa pengurangan feeding rate pakan sebesar 25% dalam sistem bioflok mengoptimalkan pertumbuhan udang dan pemanfaatan pakan. Penelitian di masa depan harus mengeksplorasi keberlanjutan jangka panjang, variasi komposisi bioflok, dan integrasi teknologi untuk meningkatkan praktik budidaya udang yang efisien dan ramah lingkungan.
Histopathological Analysis of Gills, Liver, and Kidneys of Nile Tilapia (Oreochromis niloticus) Affected by Hot Lapindo Mud in Porong River, Sidoarjo-East Java Wahidi, Budi Rianto; Hakimah, Nisa; Suhermanto, Achmad; Triyastuti, Meilya Suzan; Utami, Diah Ayu Satyari
Journal of Aquaculture and Fish Health Vol. 14 No. 1 (2025): JAFH Vol. 14 No. 1 February 2025
Publisher : Department of Aquaculture

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jafh.v14i1.61592

Abstract

Direct discharge of Lapindo hot mud resulted in abundant toxic substances in the Porong River. The impact extended beyond water quality, affecting fish in the river the Porong River which is their habitat. This study aims to characterize the histopathology of Nile tilapia affected by hot mud and assess the environmental conditions of the Porong River. Histopathological analysis revealed edema, congestion, hyperplasia, fusion, and necrosis in gill lamellae. The kidneys exhibited degeneration, inflammation, edema, hemorrhage, and necrosis, while the liver showed hydropic degeneration, vacuolization, congestion, and necrosis. These results indicate that the toxic substances in the hot mud affect the organ conditions of Nile tilapia in the water.
Effect of Hydrolysis and Amount of Yeast on Banana Peel Fermentation into Bioethanol Dewi, Luthfi Kurnia; Cahyani, Chandrawati; Rahmadhina, Adriatic Fitri; Prasetya, Alexander Tyopannus; Triyastuti, Meilya Suzan
Fluida Vol. 16 No. 2 (2023): FLUIDA
Publisher : Department of Chemical Engineering, Politeknik Negeri Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35313/fluida.v16i2.4615

Abstract

Recently, renewable energy sources are needed to meet human energy needs, one of which is bioethanol. Bioethanol can be made from banana peels. Banana peel contains starch which has the potential to be converted into bioethanol through fermentation. There are factors that affect fermentation including the number of microorganisms and glucose levels. One method to increase glucose levels is hydrolysis. The purpose of this study was to determine the effect of hydrolysis and the amount of yeast on bioethanol levels in banana peel fermentation. The research variables used were hydrolyzed and non-hydrolyzed banana peel substrates, as well as variations in the amount of yeast as much as 3 grams; 4.5 grams; and 6 grams. From this research, it was found that hydrolysis causes an increase in glucose levels in the substrate due to the conversion of starch to glucose. Increased glucose levels can affect the yield of bioethanol. The bioethanol content of the hydrolyzed substrate fermentation is 9%-9.5% greater than the bioethanol content of the non-hydrolyzed substrate fermentation of 3%-3.5%. The difference in the amount of yeast used in banana peel fermentation has an effect on the bioethanol content but not significantly enough because the amount of yeast will depend on the glucose content in the substrate.
PENINGKATAN PENGETAHUAN ANGGOTA DHARMAWANITA MELALUI SOSIALISASI TENTANG MANFAAT NUTRISI PRODUK PERIKANAN PADA KESEHATAN GIGI DAN MULUT Meilya Suzan Triyastuti; Hetty Magritha Paulin Ondang; Fidel James Bonifacio Ticoalu; Itje Danti Wewengkang; Fernando Wowiling; Nova M. Tumanduk; Dyah Ayu Rakhmayeni; Dessy Atika Natalia; Mohamad Akbar
JMM (Jurnal Masyarakat Mandiri) Vol 9, No 4 (2025): Agustus
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v9i4.32101

Abstract

Abstrak: Biota laut merupakan sumber protein yang berasal dari perikanan dan kelautan. Bitung mempunyai potensi perikanan yang baik dalam tingkat kualitas dan hingga keberagaman jenisnya. Ibu Rumah Tangga (IRT) mempunyai peran mengatur rumah tangga harus mempunyai tangga dan memasak serta menyiapkan makanan untuk keluarga yang bernutrisi. Tujuan dari kegiatan pengabdian Masyarakat yaitu meningkatkan hardskill pada peningkatan pengetahuan dan pemahaman pada anggota dharmawanita dalam mengetahui pentingnya pola makan sehat berbasis ikan untuk mencegah masalah seperti gigi berlubang dan radang gusi. Metode yang digunakan pada pengabdian Masyarakat ini dengan metode ceramah dan diskusi interaktif dengan melibatkan 20 peserta anggota dharmawanita. Dengan demikian, ibu rumah tangga harus mempunyai bekal ilmu pengetahuan terkait senyawa bioaktif pada biota laut untuk kesehatan gigi dan mulut. Berdasarkan hal tersebut maka metode yang diterapkan pada kegiatan ini sosialisasi atau penyuluhan nutrisi produk perikanan yang dapat membantu menjaga kesehatan gigi dan mulut. Berdasarkan presentase hasil evaluasi menggunakan kuisioner sebesar 90%. Presentasi sasil evaluasi setelah kegiatan pengabdian Masyarakat menunjukkan bahwa peningkatan pengetahuan dan ketrampilan mitra dalam memahami kandungan senyawa biokatif pada produk perikanan dan kelautan yang baik bagi kesehatan gigi dan mulut.Abstract: Biota is a source of protein that comes from fisheries and marine life. Bitung has good fisheries potential in terms of quality and diversity. The housewife has the role of managing the household, which includes cooking and preparing nutritious food for the family. The community service activity aims to improve hard skills on increasing knowledge and understanding of dharmawanita members in knowing the importance of a healthy fish-based diet to prevent problems such as cavities and gingivitis. The method used in this community service with lecture method and interactive discussion involving 20 participants of dharmawanita members. Thus, housewives must have knowledge related to bioactive compounds in marine biota for oral health. Based on this, the method applied in this activity is socialization or counseling on fishery product nutrition that can help maintain oral health. Based on the percentage of evaluation results using a questionnaire of 90%. Evaluation results presented after community service activities show the increase in knowledge and skills of partners in understanding the content of bioactive compounds in fishery and marine products that are good for oral health.
PENGALENGAN IKAN LEMURU DI PT. XYZ MENGGUNAKAN GOOD MANUFACTURING PRACTICES (GMP) DAN STANDARD SANITATION OPERATION PROCEDURE (SSOP) Triyastuti, Meilya Suzan; Putri, Ni Luh Sintya; Wijaya, Novie; Ticoalu, Fidel; Tumanduk, Nova M; Ondang, Hetty M. P.; Wewengkang, Itje D.
Chanos Chanos Vol 23, No 2 (2025): CHANOS CHANOS
Publisher : Politeknik Kelautan dan Perikanan Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/chanos.v23i2.14360

Abstract

Pemanfaatan ikan lemuru perlu diproses pengolahan dengan cepat untuk menghindari kerusakan. Untuk menghindari hal ini, ikan lemuru diproses menjadi ikan kaleng. Pengalengan merupakan metode pengawetan pada produk pangan untuk memperpanjang umur simpan. Kelayakan dasar unit pengolahan merupakan persyaratan pada unit pengolahan dalam mengembangkan dan menerapkan Hazard Analysis Critical Control Point (HACCP). GMP dan SSOP merupakan dua komponen utama persyaratan kelayakan dasar yang diperlukan untuk menerapkan HACCP. Tujuan penerapan HACCP yaitu untuk memastikan bahwa produsen memenuhi persyaratan yang telah ditetapkan untuk menghasilkan produk makanan berkualitas tinggi yang sesuai dengan permintaan konsumen.Good Manufacturing Practice (GMP) adalah pedoman untuk proses produksi makanan yang dirancang untuk memastikan bahwa semuanya dilakukan dengan benar. Pedoman untuk persyaratan kebersihan pada fasilitas pemrosesan ikan adalah Standard Sanitation Operating Procedure (SSOP). Salah satu persyaratan yang harus dipenuhi oleh industry perikanan yaitu sanitasi dan higienitas. Pengolahan ikan dalam kaleng di PT. XYZ terdiri dari 19 alur proses yaitu menerima bahan baku, menyimpan ikan sementara, memotong, mencuci di mesin rotary, pencucian ikan dan pengisian ikan ke dalam kaleng, pemasakan awal, penirisan, pemasakan media, pengisian media, penutupan kaleng, pencucian kaleng pada can washer, mencuci kaleng di holding tanks, sterilisasi dan pendinginan, pengelapan, pengkodean, inkubasi, pengemasan, penyimpanan dan pengiriman yang telah sesuai dengan SNI 8222:2022. PT. XYZ telah menerapkan 8 kunci prosedur SSOP dengan baik pada setiap tahap proses pengalengan ikan yaitu keamanan air dan es, sanitasi kondisi permukaan yang kontak langsung dengan produk, pencegahan kontaminasi silang, sanitasi tempat pencuci tangan, pencegahan dan pencemaran, penandaan bahan-bahan berbahaya, Kesehatan pekerja, pengendalian hama. Penerapan GMP dan SSOP yang telah ada sudah diterapkan dengan baik dan benar memenuhi standar pedoman persyaratan dan tata cara berproduksi yang baik pada alur proses pengalengan ikan lemuru (Sardinella longiceps).The utilization of lemuru fish requires rapid processing to avoid spoilage. To prevent this, the lemuru fish is processed into canned fish. Canning is a method of preserving food products to extend their shelf life. Basic processing unit feasibility is a requirement for processing units in developing and implementing the Hazard Analysis Critical Control Point (HACCP) system. GMP and SSOP are two main components of basic feasibility requirements needed to implement HACCP. The purpose of implementing HACCP is to ensure that producers produce high-quality food products that meet consumer demand. Good Manufacturing Practice (GMP) is a guideline for food production processes designed to ensure that all processes are carried out correctly. The hygiene guideline for fish processing facilities is the Standard Sanitation Operating Procedure (SSOP). One of the requirements the fishing industry must meet is sanitation and hygiene. Fish processing in cans at PT. XYZ consists of 19 process flows, namely receiving raw materials, temporarily storing fish, cutting, washing in a rotary machine, washing fish and filling fish into cans, initial cooking, draining, cooking the medium, filling the medium, sealing the cans, washing the cans in a can washer, washing the cans in holding tanks, sterilization and cooling, wiping, coding, and incubation.
Co-Authors Adi Suseno Ajizah, Rahma 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 Fidel James Bonifacio Ticoalu Fidel James Ticoalu Finarianingrum, Tania Firnaeni, Tata 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 M. Djaeni Maharani Nur Bela Pertiwi Mohamad Akbar Mohamad Djaeni Mukhaimin, Iman Murein Miksa Mardhia Nadiem Anwar Ndahawali, Daniel H. Nirmala Efri Hasibuan, Nirmala Efri Nisa Hakimah Nova M. Tumanduk Novie Wijaya Novie Wijaya Novita, Dewi Ayu Nurfitriyani, Annisa Nurillah, Nidha Amalia Octaviani, Trisya Ohorella, Rafi Ondang, Hetty Magrittha Paulin Ondang, Hetty Magrittha Pauline Prasetya, Alexander Tyopannus Purba, Doharmat Purwanti, Siwi Putri Wening Ratrinia Putri, Ni Luh Sintya Rafi Ohorella Rahma Ajizah Rahmadhina, Adriatic Fitri Rakhmayeni, Dyah Ayu Ratih Dea Larasati Ricky Djauhari Rijal, Nanung Syaiful 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 Umboh, Feronica Utari, Febiani Wewengkang, Itje D. Wowiling, Fernando