Article Per Year (5 Year)
p-Index From 2020 - 2025
4.197
P-Index
This Author published in this journals
All Journal Teknotan: Jurnal Industri Teknologi Pertanian Agrointek Jurnal Dampak Gontor AGROTECH Science Journal Pro Food Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Jurnal Teknologi & Industri Hasil Pertanian Aplikasia: Jurnal Aplikasi Ilmu-Ilmu Agama Jurnal Katalisator Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Hilirisasi IPTEKS (JHI) Jurnal Teknologi Pertanian Andalas Menara Ilmu Agroteknika Jurnal Daur Lingkungan Jurnal Hasi Penelitian Dan Pengkajian Ilmiah Eksakta - JPPIE Journal of Fibers and Polymer Composites Jurnal Ekonomika Manajemen Dan Bisnis Indonesian Journal of Food Technology Jurnal Pengabdian Masyarakat Dharma Andalas Teknologi dan Industri Pertanian Indonesia Jurnal Katalisator
Malse Anggia
Program Studi Teknologi Industri Pertanian, Universitas Dharma Andalas, Padang, Indonesia
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Veterinary Other

Published : 28 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 28 Documents
Search

 1   2   3 
Analisis Nilai Tambah dan Kelayakan Non Finansial Minuman Teh Celup Kahwa Cassia Vera (Studi Kasus CV. Tiga Berlian) Ruri Wijayanti; Dewi Arziyah; Malse Anggia
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 14, No 1 (2022): Vol. (14) No. 1, April 2022
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (311.994 KB) | DOI: 10.17969/jtipi.v14i1.20058

Abstract

West Sumatra is one of the coffee-producing areas. Product development is not only from the seeds but the leaves have also been used in the form of processed drinks known as kawa (leaf kawa) drinks. The high benefits of cassia vera which are supported by its potential and development prospects are good opportunities, coupled with the application of post-harvest technology, it can make the selling value of a product more value-added. The objectives of the research were: to analyze the added value of the Kahwa Casia vera tea bag industry, to analyze the non-financial feasibility of the Kahwa Casia vera tea bag industry, and to calculate the Break-Even Point (BEP) value of the Kahwa Casia vera tea bag industry. The research method used is a case study. The data collection process was carried out through observation, surveys, and interviews. The types of data needed in this research are qualitative data and quantitative data. The results showed that the Kahwa Casia vera tea beverage business provided an increase in added value for the Kahwa Casia vera tea beverage business per kg of 73.65% of the product value. Based on the analysis of non-financial aspects which include marketing plans, engineering, and technology plans, as well as organizational and management plans, the Kahwa Casia Vera Tea beverage business is considered feasible to run. Then the Kahwa Casia vera tea beverage business is above its break-even point (BEP) in rupiah of IDR 95,903,577, while the BEP in units is 2,559 units.
PENERAPAN TEKNOLOGI SPINNER UNTUK MENINGKATKAN PRODUKSI MINUMAN BUBUK JAHE INSTAN DI UKM AR-RIDWAN KOTA PADANG Sri mutiar; Ruri Wijayanti; Dewi Arziyah; Lisa Yusmita; Malse Anggia; Ariyetti Ariyetti
Jurnal Hilirisasi IPTEKS Vol 6 No 2 (2023)
Publisher : LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jhi.v6i2.654

Abstract

Instant spice drinks that function to maintain body stability and are believed to be able to increase the body's immunity are developing very rapidly in the era of the Covid-19 pandemic. Ginger is a spice with various benefits, providing opportunities for the Small Business industry. One of them is the instant spice drink industry player "Instant Red Ginger Ar-ridhwan" which produces natural instant spice drinks. However, the processing of instant spice drinks still needs to be improved. In this case, appropriate technology is urgently required to speed up the production process. The purpose of this activity is to introduce technology in the production of instant spice drinks to produce products with more guaranteed quality and to be able to generate additional income for partners through the optimization of processing. The service begins with identification, planning, trial production of instant spice drinks, and evaluation. The stages of implementing this activity are socialization, demonstration/training, and evaluation. The results of the activities that have been carried out show new knowledge for partners in carrying out alternative applications of ginger processing technology, especially in the ginger squeezing process. The spinner tool can shorten ginger's pressing time compared to using the previous press tool. The application of appropriate technology in the production of instant spice drinks needs to be carried out thoroughly at every stage of the processing process to be able to increase the maximum quality and quantity, and product testing is required to produce products with more guaranteed quality and be able to generate additional income for partners and the community.
Pengaruh penambahan arang aktif dengan metode steam blanching terhadap kadar kalsium oksalat dan glukomanan tepung umbi porang (Amorphophallus oncophyllus) Malse Anggia; Ariyetti Ariyetti
AGROINTEK Vol 17, No 3 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i3.15976

Abstract

Porang is one of the plants having high glucomannan content. Porang which glucomannan will experience problems if the porang are processed into food ingredients with the presence of oxalate compounds in the porang. This study aims to determine the effect of adding activated carbon in steamed porang tubers to decrease calcium oxalate and determine the most appropriate concentration that should be added to porang tubers to produce porang tuber flour with optimum glucomannan content. The method used was a completely randomized design (CRD) with 5 treatments (addition of activated carbon 0 %, 2 %, 4 %, 6 %, and 8 %) and 3 replications. The results showed that the yield, water content, and glucomannan content of the resulting porang flour had no significant effect. In contrast, calcium oxalate levels significantly affected the addition of activated carbon. Optimum porang flour was found in addition 6 % activated carbon with 14,79 % yield, 0,16 % calcium oxalate, and 39,01 % glucomannan content. The moisture content of porang tuber flour is 8.84 % - 10.66 % already meets SNI Standard 7939:2013.
Studi Proses Pengolahan Kopi Metode Kering Dan Metode Basah Terhadap Rendemen Dan Kadar Air Malse Anggia; Ruri Wijayanti
Jurnal Penelitian Dan Pengkajian Ilmiah Eksakta Vol 2 No 2 (2023): Jurnal Hasi Penelitian Dan Pengkajian Ilmiah Eksakta - JPPIE
Publisher : LPPM Universitas Dharma Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jppie.v2i2.996

Abstract

Proses pengolahan mempengaruhi kualitas kopi yang dihasilkan. tujuan penelitian ini mengetahui pengaruh pengolahan basah dan kering terhadap rendemen, neraca massa dan kadar air dari biji kopi menjadi kopi bubuk. Hasil penelitian disajikan secara deskripif. Dalam proses penelitian dilakukan identifikasi proses produksi yang meliputi input produksi, proses produksi, output produksi dan menghitung neraca massa pada setiap proses. Hasil penelitian menunjukkan bahwa kadar air bubuk kopi yang diperoleh dari proses pengolahan biji kopi secara basah adalah sebesar 1,7% sedangkan dengan pengolahan biji kopi secara kering adalah 1,6%. Sedangkan untuk rendemen biji kopi dengan proses pengolahan secara basah didapatkan sebesar 22,9% sedangkan secara kering 26,67%. Rendemen bubuk kopi baik peengolahan secara basah maupun kering didapatkan nilai sebesar 70%.
ANALISA KUALITAS AIR LIMBAH TAHU DI KECAMATAN NANGGALO KOTA PADANG Ariyetti Ariyetti; Malse Anggia; Ruri Wijayanti
Jurnal Katalisator Vol 5, No 1 (2020): KATALISATOR
Publisher : LLDIKTI Wilayah X

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22216/jk.v5i1.4868

Abstract

Air limbah industri tahu berpotensi mencemari lingkungan, maka sebelumnya perlu dilakukan pengolahan sebelum dibuang ke lingkungan. Dimana salah satu upaya awal untuk menangani hal tersebut dengan melakukan penelitian. Penelitian ini bertujuan untuk mengidentifikasi cemaran air limbah industri tahu terutama di Kecamatan Nanggalo Kota Padang. Metoda penelitian dilakukan dengan mengambil sampel air limbah industri tahu pada dua lokasi dan dua titik pengambilan sampel untuk masing-masing lokasi, yaitu didekat tempat pembuangan air limbah dan yang berdekatan dengan tempat tinggal masyarakat. Parameter pengujiannya meliputi : BOD, COD, pH, TSS, N-NH3, dan N-Total. Hasil pengujian pada lokasi pertama dan titik pertama, nilai parameter secara berurutan dari BOD, COD, pH, TSS, N-NH3 dan N-Total adalah 226 mg/L; 387 mg/L; 5,10; 156 mg/L; 2,20 mg/L dan 2,54 mg/L, sedangkan pada titik kedua nilainya 153 mg/L; 287 mg/L; 5,82; 128 mg/L; 1,17 mg/L dan 2,02 mg/L. Kemudian pada lokasi kedua dan titik pertama nilai nya secara berurutan, yaitu 154 mg/L; 282 mg/L; 4,87; 120 mg/L; 2,06 mg/L dan 2,76 mg/L, sedangkan pada titik kedua nilainya 121 mg/L; 234 mg/L; 5,11; 88 mg/L; 1,24 mg/L dan 1,67 mg/L. Hasil yang didapatkan menunjukkan kondisi air limbah tahu dengan parameter pH pada semua lokasi dan titik  melewati batas baku mutu yang diizinkan menurut Permen Lingkungan Hidup No.5 Tahun 2014 tentang Baku Mutu Air Limbah Bagi Usaha dan/atau Kegiatan Pengolahan Kedelai. Tofu industry wastewater has the potential to pollute the environment, so it needs to be trated before it is discharged into the environment. Where is one of the initial efforts to deal with this by conducting research. This study aims to identify tofu industry wastewater contamination, especially in Nanggalo District, Padang City. The research method is carried out by taking tofu industrial wastewater samples at two locations and two sampling points for each location and two sampling points for each location, which are near the waste water disposal site and which is adjacent to the community residence. The testing parameters include : BOD, COD, pH, TSS, N-NH3 and N-Total. The test results at the first location and first point, the parameter values in arrow of BOD, COD, pH, TSS, NH3 and N-Total are 226 mg/L; 387 mg/L; 5,10; 156 mg/L; 2,20 mg/L and 2,54 mg/L, while at the second point the value is 153 mg/L; 287 mg/L; 5,82; 128 mg/L; 1,17 mg/L and 2,02 mg/L. Then  at the second location and the first point the values are in sequence, which is 154 mg/L; 282 mg/L; 4,87; 120 mg/L; 2,06 mg/L and 2,76 mg/L, while at the second point the value is 121 mg/L; 234 mg/L; 5,11; 88 mg/L; 1,24 mg/L and 1,67 mg/L. The results obtained indicate the condition of tofu wastewater with pH parameters at all location and the point of exceeding the permitted quality standard according to Environmental Regulation No.5 of 2014 concerning Wastewater Quality Standars for Soybean Business and / or Processing Activities.
FORMULASI LILIN AROMATERAPI BERAROMA MINYAK SEREH WANGI (Cymbopogon nardus L.) ulvira ulvira; Malse Anggia
Jurnal Teknologi Pertanian Andalas Vol 28, No 1 (2024)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jtpa.28.1.54-61.2024

Abstract

Lilin aromaterapi merupakan alternatif aplikasi aromaterapi secara inhalasi (penghirupan), dan  merupakan terapi yang di hasilkan oleh uap dari minyak atsiri yang di kemas menjadi produk lilin. Tujuan penelitian ini  adalah  mengetahui formulasi terbaik lilin aroma terapi berdasarkan penerimaan panelis dan  mengetahui pengaruh perbedaan persentase minyak sereh wangi terhadap sifat fisik terhadap lilin aromaterapi  yang di. Metode penelitian ini adalah eksperimental dengan penambahan konsentrasi minyak atsiri serai wangi pada lilin aroma terapi dengan formulasi 6%, 7%, 8%, 9%, dan 10%. Pengamatan dari masing-masing perlakuan dianalisis dengan ANOVA dan menggunakan uji lanjut DNMRT pada taraf 5%.  Lilin aromaterapi yang memiliki waktu leleh terlama adalah pada lilin aroma terapi dengan formulasi A yaitu  penambahan minyak sereh wangi  sebanyak  7% dan titik leleh lilin aroma terapi seluruh perlakuan sudah sesuai dengan standar SNI 0386 –1989 – A / SII 0348 – 1980. Lilin aroma terapi yang paling jernih adalah lilin aroma terapi pada dengan penambahan minyak sereh wangi 6 %. Berdasarkan  penerimaan panelis terhadap lilin aromaterapi minyak serai wangi yang paling disukai adalah  lilin aroma terapi dengan pada formulasi A dengan penambahan  minyak sereh wangi sebanyak 6%.
Pengaruh Penambahan CMC (Carboxy Methyl Cellulose) Terhadap Karakteristik Minuman Sari Buah Jeruk Manis Pasaman Barat Fitri, Anisa; Anggia, Malse; Wijayanti, Ruri
Teknotan: Jurnal Industri Teknologi Pertanian Vol 18, No 1 (2024): TEKNOTAN, April 2024
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jt.vol18n1.10

Abstract

Buah jeruk mudah mengalami kerusakan, sehingga untuk menghindari kerusakan tersebut  maka buah jeruk diolah menjadi minuman. Salah minuman olahan dari buah jeruk adalah minuman sari buah jeruk. Dalam pembuatan minuman sari buah diperlukan bahan penstabil untuk memberikan kestabilan dan mencegah pengendapan. Oleh sebab itu dalam penelitian ini ditambahkan bahan penstabil CMC (Carboxy Methyl Cellulose) yang bertujuan untuk menghambat terjadinya endapan minuman sari buah. Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan CMC (Carboxymethyl Cellose) terhadap karakteristik  minuman sari buah jeruk dan untuk mengetahui konsentrasi CMC (Carboxymethyl Cellose) terbaik berdasarkan sifat sensori minuman sari buah jeruk. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) satu faktor yaitu beberapa konsentrasi CMC dengan 5 taraf perlakuan yakni penambahan CMC 0%, 0,05%, 0,10%, 0,15%, dan 0,20%, dengan 3 ulangan. Data hasil pengamatan dianalisis dengan sidik ragam (ANOVA) jika berbeda nyata dilakukan uji lanjut DNMRT (Duncan’s New Multiple Range Test) pada taraf nyata 5%. Hasil penelitian menunjukkan bahwa penambahan CMC dalam pembuatan minuman sari buah jeruk berpengaruh nyata terhadap nilai total padatan terlarut, namun tidak berpengaruh nyata terhadap total asam, vitamin C dan angka lempeng total. Kemudian berdasarkan hasil sensori pada minuman, produk yang paling disukai adalah perlakukan P2 yakni penambahan CMC 0,04 g, dengan karakteristik  nilai total padatan 15,81 Brix, kadar vitamin C 2,18 mg/100ml , total asam 0,31 %, Angka lempeng total   8,0x102 cfu/ml. Disimpulkan bahwa perlakuan penambahan CMC dapat meningkatkan Angka lempeng total, Vitamin C dan total padatan terlarut, akan tetapi dapat menurunkan total asam pada minuman sari buah jeruk.
Analisis Kualitas Air Limbah Tahu di Kecamatan Kuranji Kota Padang Ariyetti, Ariyetti; Anggia, Malse; Wijayanti, Ruri
Dampak Vol 19, No 2 (2022)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/dampak.19.2.1-6.2022

Abstract

The rapid development of the tofu industry will have the potential to increase environmental pollution. Before the waste is discharged into the environment, it is necessary to identify and measure the contamination in order to get the proper waste treatment. This study aims to identify and measure contamination from tofu industrial wastewater that has the potential to pollute the environment, especially in Kuranji District, Padang City. The samples were taken at three locations and two sampling points, near the wastewater discharge and near community settlements. The parameters were BOD, COD, pH, TSS, N-NH3, and N-Total. Values of BOD, COD, pH, TSS, N-NH3 and N-Total at the first location and the first point were 544 mg/L; 278 mg/L; 4.87; 324 mg/L; 10.2 mg/L and 12.5 mg/L repectively, while at the second point the value were 210 mg/L; 432 mg/L; 5.56; 124 mg/L; 3.12 mg/L and 5.16 mg/L. At the second location and the first point: 413 mg/L; 876 mg/L; 4.21; 165 mg/L; 3.45 mg/L and 5.24 mg/L, while at the second point: 155 mg/L; 289 mg/L; 5.43; 89 mg/L; 2.15 mg/L and 3.11 mg/L. Next, the third location and the first point: 325 mg/L; 610 mg/L; 4.63; 190 mg/L; 3.87 mg/L and 4.28 mg/L, while at the second point: 121 mg/L; 287 mg/L; 5.87; 134 mg/L; 2.07 mg/L and 2.89 mg/L. The results obtained indicate the pH of tofu wastewater at all locations and points were not within the effluent quality standard limits according to the Minister of Environment Regulation No. 5 of 2014 and prove that indeed tofu wastewater in Kuranji District, Padang City has polluted the environment. Keywords: tofu wastewater, BOD, COD, TSS  ABSTRAK Perkembangan industri tahu yang semakin pesat akan berpotensi meningkatnya pencemaran lingkungan. Sebelum limbah dibuang ke lingkungan, maka perlu dilakukan identifikasi dan mengukur cemaran sehingga mendapatkan pengolahan limbah yang tepat. Penelitian ini bertujuan untuk mengidentifikasi dan mengukur cemaran dari air limbah industri tahu yang berpotensi mencemari lingkungan, terutama di Kecamatan Kuranji, Kota Padang. Metoda penelitian yang dilakukan yaitu dengan mengambil sampel limbah cair industri tahu pada tiga lokasi dan dua titik pengambilan sampel untuk masing-masing lokasi, yaitu didekat tempat pembuangan air limbah dan didekat pemukiman masyarakat. Parameter pengujiannya meliputi : BOD, COD, pH, TSS, N-NH3, dan N-Total. Hasil pengujian pada lokasi pertama dan titik pertama, nilai parameter secara berurutan dari BOD, COD, pH, TSS, N-NH3 dan N-Total adalah 544 mg/L; 278 mg/L; 4,87; 324 mg/L; 10,2 mg/L dan 12,5 mg/L, sedangkan pada titik kedua nilainya 210 mg/L; 432 mg/L; 5,56; 124 mg/L; 3,12 mg/L dan 5,16 mg/L. Selanjutnya, lokasi kedua dan titik pertama : 413 mg/L; 876 mg/L; 4,21; 165 mg/L; 3,45 mg/L dan 5,24 mg/L, sedangkan pada titik kedua: 155 mg/L; 289 mg/L; 5,43; 89 mg/L; 2,15 mg/L dan 3,11 mg/L. Selanjutnya, lokasi ketiga dan titik pertama : 325 mg/L; 610 mg/L; 4,63; 190 mg/L; 3,87 mg/L dan 4,28 mg/L, sedangkan pada titik kedua:121 mg/L; 287 mg/L; 5,87; 134 mg/L; 2,07 mg/L dan 2,89 mg/L. Hasil yang didapatkan menunjukkan kondisi air limbah tahu dengan parameter pH pada semua lokasi dan titik melewati batas baku mutu yang diizinkan menurut Permen Lingkungan Hidup No.5 Tahun 2014 dan membuktikan bahwa memang air limbah tahu di Kecamatan Kuranji Kota Padang telah mencemari lingkungan.   Kata kunci: air limbah tahu, BOD, COD, TSS         
Karakteristik Tepung Ampas Kelapa Pada Berbagai Suhu Pengeringan Mutiar, Sri; Anggia, Malse; Khofifah, Khofifah
Menara Ilmu : Jurnal Penelitian dan Kajian Ilmiah Vol 18, No 1 (2024): Vol 18 No. 01 OKTOBER 2024
Publisher : LPPM Universitas Muhammadiyah Sumatera Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31869/mi.v18i1.5779

Abstract

Tepung ampas kelapa sangat potensial untuk dikembangkan sebagai satu manufacture untuk industry lainnya karena didukung Sumatera Barat sebagai salah satu penghasil kelapa di Indonesia. Tepung kelapa sebagai salah satu produk olahan kelapa, merupakan bahan baku yang banyak dibutuhkan oleh industri makanan baik ditingkat lokal maupun mancanegara. Disamping kandungan karbohidrat sifat fisik tepung yang menjadi patokan utama adalah berwarna putih, tidak mengumpal dan memiliki nilai sensori yang disukai. Metode penelitian menggunakan berbagai suhu pengeringan yaitu 550C, 600C, 650C, 700C, 750C dengan menggunakan dehydrator. Analisis sensori menggunakan penilaian hedonik menggunakan panelis tidak terlatih. Hasil penelitian menunjukkan bahwa suhu pengeringan terbaik menggunakan dehidrator berdasarkan derajat putih dan penilaian sensori pada tepung ampas kelapa adalah suhu 550C dengan lama pengeringan selama 4 Jam.Kata kunci: Tepung ampas kelapa, derajat putih, sensori
APPLICATION OF ARECA NUT EXTRACT AS A NATURAL COLORANT IN THE PROCESS OF IN ECO-FRIENDLY SOAP MAKING Malse Anggia; Ruri Wijayanti; Ariyetti
JURNAL KATALISATOR Vol. 9 No. 1 (2024): Jurnal Katalisator Volume 9 No.1, April 2024
Publisher : LLDIKTI X Sumbar, Riau, Jambi, Kepri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62769/katalisator.v9i1.2914

Abstract

The use of synthetic dyes can be harmful to health. While natural dyes are non-toxic, easily degradable and environmentally friendly. Areca nut extract contains tannins and anthocyanins, which are natural pigments that have potential as natural dyes. Natural coloring from areca nut extract is applied to solid soap. Areca seeds are extracted and then dried with three different drying methods, namely the oven, dehydrator and Freeze dryer methods to produce powdered dyes. Different drying of areca nut extracts will produce areca nut extracts with different chemical content. This study aims to determine the results of chemical analysis of soap added with areca nut extract with several different drying methods and determine the best formulation of soap added with areca nut extract and SNI test of solid soap produced by using areca nut extract powder. The research method used is experimental laboratory. The analysis of solid soap preparations carried out includes pH test, water content, foam power and organoleptic test. The research results were processed using descriptive analysis. The results showed that the pH of solid soap added with areca nut extract with different drying met the SNI requirements. The water content of areca nut extract solid soap meets SNI requirements, which is no more than 15%. And based on the results of the liking of solid soap according to the organoleptic results of areca nut extract soap with the treatment of drying areca nut extract with dehydrator formula 2 produces areca nut extract solid soap that is most liked by panelists.
Co-Authors A, Ariyetti Aini Nurul Almiah, Tuti Angre, Angre Anwar Kasim Ariyeti Ariyeti Ariyetti Ariyetti Ariyetti Ariyetti Ariyetti Ariyetti, Ariyetti Arziyah, Dewi Aulia Putri, Nazira Azura, Faradila Azzahra, Rafifa Cahyani, Dinda Dewi Arziah Dewi Arziyah Dewi Arziyah Dewi Arziyah Dewi Arziyah Dian Permata Sari Dwinatrana, Khiky Fajriani, Susi Fitri, Anisa Fitri, Widya Ilham Syukri Erdiman Kamal, Sefrianita Khofifah Khofifah Lisa Yusmita Lisa Yusmita Lisa Yusmita, Lisa Meiki Eru Putra Mutiar, Sri Nofrizal Nofrizal Nuraini Azizah, Nuraini Nurjasmi, Nurjasmi Putra, Yogi Riyanda Ruri Wijayanti Ruri Wijayanti Ruri Wijayanti Ruri Wijayanti Ruri Wijayanti Sari Octavera Serdiani, Serdiani Sri mutiar Sri Mutiar Sri Mutiar Sri Mutiar, Sri Ulanda, Febri ulvira ulvira Yulhendri Yulhendri