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All Journal Jurnal Bios Logos Protobiont: Jurnal Elektronik Biologi Tengkawang : Jurnal Ilmu Kehutanan AL KAUNIYAH BERITA BIOLOGI BIOMA BIOMA : Jurnal Biologi Makassar Jurnal Biologi Tropis IJIS - Indonesian Journal On Information System JURNAL PENGABDI Biosaintifika: Journal of Biology & Biology Education INDONESIAN JOURNAL OF MEDICAL LABORATORY SCIENCE AND TECHNOLOGY Jurnal Teknologi Informasi dan Pendidikan Agroprimatech Biologica Samudra Sciscitatio : Journal for Biological Science Jurnal Borneo Akcaya : Jurnal Penelitian dan Pengembangan Pelayanan Publik Bioscientist : Jurnal Ilmiah Biologi Seminar Nasional Peningkatan Mutu Pendidikan Life Science Indonesian Community Journal JAMAS: Jurnal Abdi Masyarakat Life Science Berita Biologi
Rikhsan Kurniatuhadi, Rikhsan
Department Of Biology, Faculty Of Mathematics And Natural Sciences, Universitas Tanjungpura, Pontianak, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Veterinary Other

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ISOLASI DAN KARAKTERISASI BAKTERI ASAM LAKTAT PADA TEMPOYAK DURIAN PEKAWAI (Durio kutejensis (Hassk.) Becc.) Permatasari, Indah; Turnip, Masnur; Kurniatuhadi, Rikhsan
Agroprimatech Vol. 6 No. 2 (2022): Agroprimatech
Publisher : Prodi Agroteknologi Fakultas Agro Teknologi Universitas Prima Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34012/agroprimatech.v6i1.2987

Abstract

Durian pekawai (Durio kutejensis) merupakan buah endemik Kalimantan yang belum banyak dikenal masyarakat. Umumnya buah ini dikonsumsi segar dan belum banyak diolah menjadi produk makanan, oleh karena itu untuk meningkatkan daya simpan durian pekawai diolah menjadi tempoyak. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh konsentrasi garam terhadap karakter tempoyak durian pekawai dan jumlah bakteri asam laktat pada tempoyak durian pekawai serta untuk mengetahui genus bakteri asam laktat yang terlibat dalam proses fermentasi durian pekawai. Tempoyak dibuat dengan penambahan garam sebanyak 3%, 6% dan 9%. Masing-masing konsentrasi dilakukan duplo dan difermentasi selama 10 hari. Parameter pengamatan yang dilakukan terhadap tempoyak meliputi tekstur, warna, aroma, rasa, nilai pH, penurunan kadar gula, total asam laktat dan jumlah bakteri asam laktat. Hasil penelitian ini menunjukkan bahwa semakin rendah konsentrasi garam yang digunakan maka tekstur tempoyakyangdihasilkan semakin lunak dan berair serta rasa asam. Peningkatan konsentrasi garam yang digunakan menyebabkan penurunan jumlah bakteri asam laktat pada tempoyak durian pekawai. Bakteri asam laktat yang diperoleh dari isolasi tempoyak durian pekawai berasal dari genus Streptococcus dan Lactobacillus.
POTENSI UJI DAYA HAMBAT BAKTERI ASAM LAKTAT ISOLAT Lactobacillus sp. (KG61) TERHADAP Escherichia coli DAN Staphylococcus aureus Komara, Dina; Turnip, Masnur; Kurniatuhadi, Rikhsan
Agroprimatech Vol. 6 No. 2 (2022): Agroprimatech
Publisher : Prodi Agroteknologi Fakultas Agro Teknologi Universitas Prima Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34012/agroprimatech.v6i1.2990

Abstract

Bakteri asam laktat (BAL) merupakan mikroorganisme yang aman ditambahkan ke dalam pangan. Bakteri asam laktat mampu menghambat bakteri patogen. Salah satu dari kelompok bakteri asam laktat yang menghasilkan antibakteri adalah genus Lactobacillus. Penelitian ini bertujuan untuk mengetahui isolat bakteri asam laktat Lactobacillus sp. (KG61) berpotensi dalam menghambat pertumbuhan bakteri Escherichia coli dan Staphylococcus aureus dan lama waktu inkubasi yang baik isolat bakteri asam laktat Lactobacillus sp. (KG61) dalam menghambat pertumbuhan E. coli dan S. aureus. Pengujian uji daya hambat menggunakan metode sumuran pada media Nutrient Agar (NA) dengan perlakuan inkubasi 7 hari dan 14 hari serta ciprofloxacin (kontrol positif) dan aquades steril (kontrol negatif) dengan waktu inkubasi 24 jam dan 48 jam. Hasil penelitian menunjukkan bahwa bakteri asam laktat berpotensi dalam menghambat E. coli dan S. aureus yang baik pada inkubasi 14 hari dengan rata-rata zona hambat 7,76 mm dan 31,17 mm dengan kategori sedang dan sangat kuat
Efikasi Asap Cair Dari Kayu Mundu (Garcinia dulcis) Terhadap Penghambatan Pertumbuhan Jamur Aspergillus niger dan Aspergillus fumigatus Elvi Rusmiyanto Pancaning Wardoyo; Rikhsan Kurniatuhadi
Al-Kauniyah: Jurnal Biologi Vol 17, No 2 (2024): AL-KAUNIYAH JURNAL BIOLOGI
Publisher : Department of Biology, Faculty of Science and Technology, Syarif Hidayatullah State Islami

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15408/kauniyah.v17i2.30952

Abstract

AbstrakAspergillus merupakan genus jamur patogen yang menyerang pasca panen hasil tanaman hortikultura, seperti jagung dan kacang-kacangan. Pemanfaatan asap cair untuk mengendalikan pertumbuhan jamur patogen saat pasca panen merupakan salah satu alternatif yang alami dan aman untuk diterapkan. Tujuan penelitian ini adalah untuk menentukan kemampuan daya hambat dan kategori aktivitas antifungi asap cair berbahan dasar kayu mundu (Garcinia dulcis) terhadap jamur Aspergillus niger dan Aspergillus fumigatus serta kandungan senyawa kimianya. Kayu mundu yang digunakan berasal dari Kabupaten Kubu Raya. Media Potato Dextrose Agar (PDA) digunakan untuk uji aktivitas antifungi asap cair. Enam konsentrasi asap cair yaitu 0; 0,5; 1,0; 1,5, 2,0 dan 2,5% digunakan untuk uji dengan dithane M45 sebagai pembanding. Hasil penelitian menunjukkan bahwa asap cair berbahan dasar kayu mundu mampu menekan pertumbuhan jamur A. niger dan A. fumigatus secara signifikan (P <0,05). Konsentrasi asap cair berbahan dasar kayu mundu sebesar 2,5% memberikan hasil terbaik dengan nilai rata-rata penghambatan terhadap jamur A. niger dan A. fumigatus masing-masing sebesar 100 dan 91,81% dan tergolong kategori aktivitas sangat kuat. Uji kandungan senyawa kimia asap cair berbahan dasar kayu mundu mengandung 5 senyawa utama, yaitu 2-propanone, 1,2 ethanediol, acetid acid, phenol 2-methoxy-4-(2-propenyl)-(CAS) eugenol, dan 3-furaldehyde. Asap cair berbahan dasar kayu mundu berpotensi untuk dikembangkan sebagai pengendali serangan jamur patogen A. niger dan A. fumigatus pada pasca panen tanaman hortikultura.AbstractAspergillus is pathogenic fungi that infect post-harvest yields of horticultural crops, i.e., Zea mays and legum. Using liquid smoke is one of the natural and safe alternatives to control fungus and the growth of pathogenic fungi that attack post-harvest yields of cultivated plants. This study aimed to evaluate the antifungal properties of liquid smoke from mundu (Garcinia dulcis) wood against the fungus Aspergillus niger and Aspergillus fumigatus. Mundu wood is from Kubu Raya Regency. The Agar media used was Potato Dextrin Agar (PDA), and concentrations of liquid smoke were 0; 0.5; 1.0; 1.5; 2.0; and 2.5%. The results indicated that the liquid smoke from Mundu wood significantly inhibited the A. niger and A. fumigatus growth (P <0.05). The highest result of liquid smoke from Mundu wood against A. niger and A. fumigatus is a concentration of 2.5% with an average inhibition value of 100 and 91.81%, respectively, with a firm activity level. The contents of liquid smoke contained five dominant compounds, i.e., 2-propanone, 1,2 ethanediol, acetic acid, phenol 2-methoxy-4-(2-propenyl)-(CAS) eugenol, and 3-furaldehyde. Liquid smoke produced from mundu wood has the potential to be developed for the control of pathogenic fungi A. niger and A. fumigatus in post-harvest horticultural crops. 
Antibacterial Activity of Streptomyces sp. NrASA6 Culture Extract Isolated from Nypa Palm Worm Substrate against Escherichia coli, Staphylococcus aureus, and Aeromonas sp. NrBF9 Henno Wisnu Putra; Kurniatuhadi, Rikhsan; Tri Rima Setyawati; Ari Hepi Yanti
Jurnal Biologi Tropis Vol. 24 No. 1 (2024): Januari - Maret
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v24i1.6469

Abstract

Aquaculture is an effort to maintain aquatic commodities aimed at increasing cultivation. Probiotics are one of the components needed to serve as food additives that can prevent pathogenic bacterial infections in animals. One of the Actinomycetes species that has the potential to be used as a probiotic is Streptomyces sp. These species are known to be able to inhibit patogenic bacterial infections. The purpose of this research is to know about the antibacterial activity of the isolates Streptomyces sp. NrASA6 inhibiting the growth of Escherichia coli, Staphylococcus aureus, and Aeromonas sp. NrBF9, as well as the optimal for the test bacteria. The methods used in the antibacterial test are the agar diffusion method with pits and the swabbing method on the surface of medium MHA. The test treatment included incubation on time for Streptomyces sp. NrASA6, divided into 10, 15, 20, and 25 days. The tests were conducted at incubating temperatures of 30 °C and the diameter of the clear zone for 24 and 48 hours. The results of this research were that Streptomyces sp. NrASA6 made slowly for the patogenic bacterial Aeromonas sp. NrBF9 with a diameter of 16.97±1.15 mm for 24 hours, while an inhibition zone did not form on Escherichia coli and Staphylococcus aureus bacteri. The characteristic inhibiton of culture extract 15 days for Streptomyces sp. NrASA6 is bacteriostatic. The incubation period of Streptomyces sp. NrASA6 is influential in the stationary phase, namely 15th days after incubation.
Undesirable Microbial Growth from The Biodegradation Process of Nypa Palm Fronds Suplemented with Cellulolytic Bacteria Culture Isolated from Nypa Palm Worms (Namalycastis rhodochorde) Williem, Albertus; Kurniatuhadi, Rikhsan; Setyawati, Tri Rima; Yanti, Ari Hepi
Jurnal Biologi Tropis Vol. 24 No. 2 (2024): April - Juni
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v24i2.6724

Abstract

Biodegradation of nipa palm fronds using cellulolytic bacteria on an in-vitro scale was conducted to produce feed for cultivating palm worms (Namalycastis rhodochorde). The spontaneous degradation process is thought to trigger the growth of other microbes from raw materials from unsterilized nypa palm fronds. This research aims to determine the presence of different microbes that participate in the degradation process of palm fronds supplemented with cellulolytic bacterial isolates. The biodegradation process was conducted using dry palm fronds that were not sterilized, without pressurized heat, for 30 days in a sterile container. Cellulolytic bacterial isolates were added to facilitate the process. The research results revealed three characteristics of bacterial colonies with two cell shapes: bacilli and spirals bacterial isolates. The study also identified the presence of protozoa that exhibited morphological similarities to the Ciliophora group. This research provides valuable reports for further studies on the biodegradation process of palm fronds, specifically about ensuring feed safety for cultivating nypa palm worms.
Bakteri Asam Laktat yang Diisolasi dari Rebung Bambu Apus (Gigantochloa apus) yang Difermentasi Naulandari, Mesi; Kurniatuhadi, Rikhsan; Rahmawati, Rahmawati
Life Science Vol 12 No 1 (2023): May 2023
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/lifesci.v12i1.62706

Abstract

Bakteri asam laktat umumnya digunakan dalam proses fermentasi makanan atau minuman dari bahan dasar yang mengandung gula seperti sayur-sayuran dan buah-buahan. Proses fermentasi bakteri asam laktat terjadi secara spontan dengan fermentasi yang cukup sederhana, misalnya pada rebung bambu apus. Penelitian ini bertujuan untuk mengetahui jenis bakteri asam laktat yang diisolasi dari rebung bambu apus (Gigantochloa apus) yang difermentasi. Isolasi menggunakan metode pengenceran dan tuang (pour plate) dengan media MRSA (de Man Rogosa Sharpe Agar). Identifikasi bakteri asam laktat diidentifikasi mengacu pada Bergey’s Mannual of Determination Bacteriology. Hasil isolasi diperoleh delapan isolat yaitu dengan kode isolat MESI01, MESI02, MESI03, MESI04, MESI05, MESI06, MESI07 dan MESI08. Hasil uji morfologis, fisiologis dan analisis berdasarkan indeks kemiripan menunjukan bahwa isolat tersebut diduga merupakan anggota genus Lactobacillus dengan dugaan spesies Lactobacillus plantarum dan Lactobacillus reuteri. Similaritas ke delapan isolat kurang lebih dari 70% dan mendekati angka satu, menunjukan bahwa semua isolat merupakan bakteri asam laktat dari genus Lactobacillus.
Efikasi Asap Cair Dari Kayu Mundu (Garcinia dulcis) Terhadap Penghambatan Pertumbuhan Jamur Aspergillus niger dan Aspergillus fumigatus Wardoyo, Elvi Rusmiyanto Pancaning; Kurniatuhadi, Rikhsan
Al-Kauniyah: Jurnal Biologi Vol. 17 No. 2 (2024): AL-KAUNIYAH JURNAL BIOLOGI
Publisher : Department of Biology, Faculty of Science and Technology, Syarif Hidayatullah State Islami

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15408/kauniyah.v17i2.30952

Abstract

AbstrakAspergillus merupakan genus jamur patogen yang menyerang pasca panen hasil tanaman hortikultura, seperti jagung dan kacang-kacangan. Pemanfaatan asap cair untuk mengendalikan pertumbuhan jamur patogen saat pasca panen merupakan salah satu alternatif yang alami dan aman untuk diterapkan. Tujuan penelitian ini adalah untuk menentukan kemampuan daya hambat dan kategori aktivitas antifungi asap cair berbahan dasar kayu mundu (Garcinia dulcis) terhadap jamur Aspergillus niger dan Aspergillus fumigatus serta kandungan senyawa kimianya. Kayu mundu yang digunakan berasal dari Kabupaten Kubu Raya. Media Potato Dextrose Agar (PDA) digunakan untuk uji aktivitas antifungi asap cair. Enam konsentrasi asap cair yaitu 0; 0,5; 1,0; 1,5, 2,0 dan 2,5% digunakan untuk uji dengan dithane M45 sebagai pembanding. Hasil penelitian menunjukkan bahwa asap cair berbahan dasar kayu mundu mampu menekan pertumbuhan jamur A. niger dan A. fumigatus secara signifikan (P <0,05). Konsentrasi asap cair berbahan dasar kayu mundu sebesar 2,5% memberikan hasil terbaik dengan nilai rata-rata penghambatan terhadap jamur A. niger dan A. fumigatus masing-masing sebesar 100 dan 91,81% dan tergolong kategori aktivitas sangat kuat. Uji kandungan senyawa kimia asap cair berbahan dasar kayu mundu mengandung 5 senyawa utama, yaitu 2-propanone, 1,2 ethanediol, acetid acid, phenol 2-methoxy-4-(2-propenyl)-(CAS) eugenol, dan 3-furaldehyde. Asap cair berbahan dasar kayu mundu berpotensi untuk dikembangkan sebagai pengendali serangan jamur patogen A. niger dan A. fumigatus pada pasca panen tanaman hortikultura.AbstractAspergillus is pathogenic fungi that infect post-harvest yields of horticultural crops, i.e., Zea mays and legum. Using liquid smoke is one of the natural and safe alternatives to control fungus and the growth of pathogenic fungi that attack post-harvest yields of cultivated plants. This study aimed to evaluate the antifungal properties of liquid smoke from mundu (Garcinia dulcis) wood against the fungus Aspergillus niger and Aspergillus fumigatus. Mundu wood is from Kubu Raya Regency. The Agar media used was Potato Dextrin Agar (PDA), and concentrations of liquid smoke were 0; 0.5; 1.0; 1.5; 2.0; and 2.5%. The results indicated that the liquid smoke from Mundu wood significantly inhibited the A. niger and A. fumigatus growth (P <0.05). The highest result of liquid smoke from Mundu wood against A. niger and A. fumigatus is a concentration of 2.5% with an average inhibition value of 100 and 91.81%, respectively, with a firm activity level. The contents of liquid smoke contained five dominant compounds, i.e., 2-propanone, 1,2 ethanediol, acetic acid, phenol 2-methoxy-4-(2-propenyl)-(CAS) eugenol, and 3-furaldehyde. Liquid smoke produced from mundu wood has the potential to be developed for the control of pathogenic fungi A. niger and A. fumigatus in post-harvest horticultural crops. 
Frekuensi Kehadiran Arthropoda pada Media Dekomposisi Pelepah Nipah (Nypa fruticans) di Kawasan Mangrove Sungai Kakap Kalimantan Barat Mulyani, Lastyanti; Junardi, Junardi; Kurniatuhadi, Rikhsan
Bioscientist : Jurnal Ilmiah Biologi Vol. 13 No. 2 (2025): June
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v13i2.14651

Abstract

This study aimed to determine the frequency of Arthropod occurrence at each stage of decomposition and to assess its relationship with environmental parameters in the mangrove area of Sungai Kakap. Arthropod sampling was conducted using the hand-collecting method on days 15, 25, 35, and 45 after substrate placement. A total of 24 fronds were randomly positioned vertically at a depth of 20 cm below the soil surface, with six replication across four time-based observation points. Arthropod eggs, larvae, pupae, and imago were collected, sorted, and preserved in 70% alcohol. Specimens were identified directly through morphological observation, and the data obtained were analyzed descriptively. The results showed that the Relative Frequency (RF) of Arthropods consisted of 34 genera, dominated by Amphipoda (Allorchestoides: 75% FR) and Diptera (Bactrocera: 75% FR; Eristalinus: 100% FR; Psychoda: 100% FR). An RF of 100% indicates that these genera were consistently present across all observation points and time periods, suggesting their potentially important role in the decomposition process. Variations in Arthropod presence among genera reflect changes in composition at each decomposition stage. These changes were influenced by environmental conditions, particularly salinity, pH, temperature, as well as organic carbon and nitrogen levels. These findings indicate that certain Arthropods have the potential to serve as biological indicators of decomposition stages in mangrove ecosystems. Further research is recommended to investigate microbial dynamics and changes in organic content throughout the decomposition process.
Aktivitas Antibakteri Ekstrak Buah Asam Kalimbawan (Sarcotheca diversifolia (Miq) Hallier F) terhadap Bakteri Staphylococcus aureus dan Escherichia coli Indah Pratiwi; Rikhsan Kurniatuhadi; Rahmawati
Life Science Vol. 13 No. 2 (2024): November 2024
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/unnesjlifesci.v13.i2.1312

Abstract

Asam kalimbawan (Sarcotheca diversifolia (Miq) Hallier F) is a native plant found in Kalimantan, especially in West Kalimantan. This species belongs to the Oxalidaceae family, known for producing compounds with antioxidant and anti-inflammatory properties. This study aims to investigate the antibacterial activity of kalimbawan tamarind fruit extract against Staphylococcus aureus and Escherichia coli bacteria. Fruit extraction was carried out using the maceration method with methanol solvent, and the antibacterial activity was performed using the disc diffusion method. This research utilized a Completely Randomized Design (CRD) with seven treatment levels and four replications for each bacterium. The test concentrations of the extract against S. aureus and E. coli were 0.1, 0.2, 0.3, 0.4, and 0.5 g/mL, as well as ciprofloxacin and 10% DMSO. The study results revealed that all concentrations of the extract were able to inhibit the growth of the test bacteria, as indicated by the presence of a clear zone. The effective extract concentrations against S. aureus and E. coli bacteria were 0.4 g/mL and 0.3 g/mL, respectively, with corresponding zone diameters of 16.55 mm and 14.22 mm, respectively. Asam kalimbawan, which has been traditionally used by the people of Sambas Regency, has the potential to be developed as a source of natural metabolite-derived medicines.
ISOLASI DAN KARAKTERISASI BAKTERI ASAM LAKTAT PADA TEMPOYAK DURIAN PEKAWAI (Durio kutejensis (Hassk.) Becc.) Permatasari, Indah; Turnip, Masnur; Kurniatuhadi, Rikhsan
Agroprimatech Vol. 6 No. 2 (2022): Agroprimatech
Publisher : Prodi Agroteknologi Fakultas Agro Teknologi Universitas Prima Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34012/agroprimatech.v6i1.2987

Abstract

Durian pekawai (Durio kutejensis) merupakan buah endemik Kalimantan yang belum banyak dikenal masyarakat. Umumnya buah ini dikonsumsi segar dan belum banyak diolah menjadi produk makanan, oleh karena itu untuk meningkatkan daya simpan durian pekawai diolah menjadi tempoyak. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh konsentrasi garam terhadap karakter tempoyak durian pekawai dan jumlah bakteri asam laktat pada tempoyak durian pekawai serta untuk mengetahui genus bakteri asam laktat yang terlibat dalam proses fermentasi durian pekawai. Tempoyak dibuat dengan penambahan garam sebanyak 3%, 6% dan 9%. Masing-masing konsentrasi dilakukan duplo dan difermentasi selama 10 hari. Parameter pengamatan yang dilakukan terhadap tempoyak meliputi tekstur, warna, aroma, rasa, nilai pH, penurunan kadar gula, total asam laktat dan jumlah bakteri asam laktat. Hasil penelitian ini menunjukkan bahwa semakin rendah konsentrasi garam yang digunakan maka tekstur tempoyakyangdihasilkan semakin lunak dan berair serta rasa asam. Peningkatan konsentrasi garam yang digunakan menyebabkan penurunan jumlah bakteri asam laktat pada tempoyak durian pekawai. Bakteri asam laktat yang diperoleh dari isolasi tempoyak durian pekawai berasal dari genus Streptococcus dan Lactobacillus.
Co-Authors Abdullah Abdullah Anzani, Yunita Magrima Apriani, Lisa Ari Hepi Ari Hepi Yanti Ari Hepi Yanti Ari Hepi Yanti Ari Hepi Yanti Ari Hepi Yanti Asrin, Fauzan Daniati, Eleutra Devinda Ekarizky Diputri Diah Wulandari Rousdy Dwi Gusmalawati Edi Kurniadi Eka Karunia Elvi Rusmiyanto Pancaning Wardoyo, Suci Lestari, Mukarlina, Fahruna, Yulyanti Firman Saputra Firman Saputra Hadary, Ferry Harfan, Donatus Tia Hendri Hendri Henno Wisnu Putra Holyness Nurdin Singadimedja Hosiana Patricia Sheren Indah Permatasari Indah Pratiwi Irwan Lovadi Ita Purnama Sari, Ita Purnama Julia Nanda Puspita Junardi Junardi Junardi Komara, Dina Kustiati Kustiati Kustiati Larasaty, Suprih Lastyanti Mulyani Lukmanul Hakim Muhammad Luthfi Mukarlina, Mukarlina Mulyani, Lastyanti Muthahhari, Morteza Muthahhari, Morthezza Naulandari, Mesi Rafdinal Rafdinal Rahmawati Rahmawati Rahmawati Rahmawati Rahmawati Rahmawati Rahmawati, Rahmawati Riyandi Riyandi Riyandi Riyandi Riza Linda Riza Linda selno, Silvester Shafira Qurrata A'yuni Siti Ifadatin Siti Ifadatin Siti Khotimah Sulistrioningsih, Sulistrioningsih Sulistyarini, Sulistyarini Tri Rima Setyawati Tri Rima Setyawati Tri Rima Setyawati Tri Rima Setyawati Turnip, Masnur Umaroh, Dian Asti Williem, Albertus Zulfa Zakiah Zulfa Zakiah