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All Journal Media Teknologi Hasil Perikanan Indonesian Journal of Applied Sciences NIKe Jurnal Ilmiah Perikanan dan Kelautan | Fisheries and Marine Scientific Journal Jurnal Dinamika Pengabdian (JDP) Jurnal Sumberdaya Akuatik Indopasifik Jurnal Bina Praja Jambura FIsh Processing Journal Jurnal Abdi Insani Bubungan Tinggi: Jurnal Pengabdian Masyarakat Jurnal Sibermas (Sinergi Pemberdayaan Masyarakat) Jurnal Bluefin Fisheries Research Review: Jurnal Ilmiah Multidisiplin Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan INASUA: Jurnal Teknologi Hasil Perikanan Depik Jurnal Ilmu-Ilmu Perairan, Pesisir, dan Perikanan
Rieny Sulistijowati
Universitas Negeri Gorontalo
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Other

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PENANAMAN MANGROVE SEBAGAI UPAYA KONSERVASI EKOSISTEM MANGROVE DI DESA TABULO SELATAN KABUPATEN BOALEMO Mile, Lukman; Pasisingi, Nuralim; Koniyo, Yuniarti; Hamzah, Sri Nuryatin; Sulistijowati, Rieny; Naiu, Asri Silvana; ., Juliana; Harmain, Rita Marsuci
Jurnal Dinamika Pengabdian Vol. 10 No. 2 (2025): JURNAL DINAMIKA PENGABDIAN VOL. 10 NO. 2 JANUARI 2025
Publisher : Departemen Budidaya Pertanian Fakultas Pertanian UNHAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jdp.v10i2.42023

Abstract

Kegiatan pengabdian kepada masyarakat dilakukan di Desa Tabulo Selatan Kabupaten Boalemo Kecamatan Mananggu, Boalemo, Provinsi Gorontalo dengan pertimbangan hasil survey penelitian dan permasalahan penanaman mangrove dan pengembangan pemanfaatan rumput laut. Warga setempat belum memiliki pengetahuan dan pemahaman yang optimal akan pentingnya ekosistem mangrove dan pemanfaatan rumput laut. Kegiatan yang dilakukan pada bulan Oktober tahun 2024 ini bertujuan untuk memberikan pemahaman kepada masyarakat wilayah pesisir Desa Tabulo Selatan dan membantu mereka memaksimalkan potensi sumber daya lokal yang tersedia khususnya mangrove dan rumput laut. Selain itu, kegiatan ini diharapkan dapat meningkatkan pengetahuan masyarakat akan pentingnya fungsi ekosistem mangrove dalam menjaga keberlanjutan ekosistem pesisir, sekaligus memberikan informasi yang relevan bagi pihak-pihak terkait. Kegiatan pengabdian ini dilaksanakan dalam dua tahap, yaitu sosialisasi dan aktivitas penanaman bibit mangrove. Keterlibatan masyarakat dalam konservasi mangrove sangat krusial, terutama dalam menghadapi tantangan perubahan iklim yang berdampak pada kestabilan lingkungan pesisir. Dengan adanya peningkatan permukaan air laut dan frekuensi bencana alam yang lebih tinggi, keberadaan mangrove menjadi semakin krusial. Beberapa komunitas telah memulai inisiatif untuk menanam kembali mangrove, tidak hanya untuk memperbaiki kerusakan yang telah terjadi, tetapi juga untuk meningkatkan kesadaran akan pentingnya ekosistem ini. Kata kunci: Ekosistem, mangrove, Desa Tabulo. ABSTRACT Community service was conducted in South Tabulo Village, Mananggu District, Boalemo Regency, Gorontalo Province, based on the findings of research surveys addressing challenges in mangrove planting and the development of seaweed utilization. The local community has yet to acquire optimal knowledge and understanding of the critical role of mangrove ecosystems and the potential benefits of seaweed. Implemented in October 2024, these activities aimed to enhance the awareness of coastal communities in South Tabulo Village while assisting them in maximizing the sustainable use of local resources, particularly mangroves and seaweed. The initiative also sought to improve public understanding of the ecological functions of mangrove ecosystems in maintaining the sustainability of coastal environments and to provide valuable information for relevant stakeholders. The program was conducted in two phases: socialization and practical mangrove seedling planting. Community participation in mangrove conservation is essential, particularly in addressing the challenges of climate change, which significantly impacts coastal ecosystem stability. With rising sea levels and the increasing frequency of natural disasters, the preservation and restoration of mangroves have become more critical than ever. Several community-driven efforts to replant mangroves have emerged, aiming to mitigate existing environmental damage and foster greater awareness of the indispensable role these ecosystems play in coastal resilience and biodiversity conservation. Keywords: Ecosystem, mangrove, Tabulo Village
Karakteristik Ikan Cakalang (Katsuwonus pelamis) Asap Pada Waktu Pengasapan Berbeda Menggunakan Alat Pengasapan Semi Modern Saharu, Moh. Afandi H; Sulistijowati, Rieny; Suherman, Sutianto Pratama
Jambura Fish Processing Journal Vol 7, No 2 (2025): VOLUME 7 NOMOR 2, JULY 2025
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v7i2.34077

Abstract

The present rescarch aimed to analyze the sensory characteristics and moisture content of smoked skipjack tuna using modern smoking equipment at different smoking times. The research method used was an experimental research method with two replications. Besides, the treatment factor was the length of smoking times which consisted of three levels:  one hour, three hours, and five hours. The moisture content test was done through non-factorial completely randomized design analysis and Duncan’s multiple range test, In contrast, the sensory quality test was analyzed descriptively using the Rasch Model method. The findings revealed that different lengths of smoking had a significant effect (p 0,05) on the moisture content of smoked skipjack tuna. Based on the results of the Rasch Model analysis, it was found that the panelis preferred the sensory quality of smoked fish in treatment B (three hours).
Analisis Organoleptik Ikan Julung-Julung (Hemirhampus far) Asap Cair dengan Perlakuan Lama Perendaman Berbeda Patra, Fitriani; Sulistijowati, Rieny; Mile, Lukman
The NIKe Journal VOLUME 11 ISSUE 4 | DECEMBER 2023
Publisher : Fakultas Kelautan dan Teknologi Perikanan - Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/nj.v11i5.23933

Abstract

This research aims to determine the organoleptic value of julung-julung fish (Hemirhampus far) with 3% concentration of liquid smoke treated with different soaking times (25, 30 and 35 minutes). This research was carried out in April - September 2016 at the Biotechnology and Fishery Product Characteristics Laboratory, Faculty of Fisheries and Marine Sciences, Gorontalo State University for Organoleptic testing. Data analysis used for organoleptic testing of hedonic quality was Kruskal Wallis followed by Duncan's advanced test. Organoleptic test results for the hedonic quality of julung-julung fish (Hemirhampus far) from liquid smoke with different soaking times produced different organoleptic values for all parameters. Based on the results of the organoleptic test, the soaking time of 30 minutes and 35 minutes is different from the soaking time of 25 minutes, namely having an average value of 7 for the appearance parameters which are in the criteria of intact, clean, brown, shiny, specific to the type; the smell is in the criteria of less fragrant, sufficient smoke, without additional disturbing odors; The taste is in the criteria of good but not tasty, while in terms of texture parameters, the soaking time of 25 minutes and 30 minutes is different from the soaking time of 35 minutes, namely with an average value of 7 which is in the criteria of solid, compact, quite dry and tight tissue.
Exploring Perspective of Local Tourists About City Branding: Study on Gorontalo As Serambi Madinah and Manokwari As Kota Injil Juniarti, Gita; Sulistijowati, Rieny; Thomas, Abdul Wahab; Rosidi, Moh. Imron
Jurnal Bina Praja Vol 15 No 1 (2023): City Branding
Publisher : Research and Development Agency Ministry of Home Affairs

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21787/jbp.15.2023.29-42

Abstract

City branding is an object contested by various cities and regencies in Indonesia. The goal was to introduce their identity of them, so strong branding could be the basis for marketing tourism from the city. Therefore, the purpose of this study was to examine the perspectives of domestic tourists about city branding that use religion as the basis for their branding. This study analyzes the perspectives of tourists who visit Gorontalo City and Manokwari Regency. Gorontalo has the branding Serambi Madinah, and Manokwari is famous with Kota Injil as its branding. This study uses a qualitative approach and descriptive analysis based on Tourism Consumption Behavior (TCB) and critical questions for developing a city brand strategy. This study was conducted in 19 days, from 1 February to 20 February 2023, by interviewing tourists who visited Gorontalo City and Manokwari Regency. Literature studies also support the discussion in this study. The results showed that Gorontalo City, which has Serambi Madinah branding, has not attracted tourists' attention to sites, mosques, and religious festivals held in Gorontalo City. Tourists prefer to travel to the coast of Tomini Bay, such as Pulo Cinta and Botubarani Whale Sharks. Meanwhile, tourists visiting Manokwari have a more perspective that Manokwari is Kota Injil, where the bible first entered Papua through Manokwari. Several factors can also influence city branding: local history, culture, natural resources, and religion. Local wisdom is also essential to support the city's branding.
Peningkatan Peran Perempuan Dalam Ketahanan Pangan Berbasis Kearifan Lokal dan Pemanfaatan Sumber Daya di Desa Tolomato Dama, Lilan; Sulistijowati, Rieny; Bagtayan, Nazwa
Jurnal Sibermas (Sinergi Pemberdayaan Masyarakat) Vol 14, No 3 (2025): Jurnal Sibermas (Sinergi Pemberdayaan Masyarakat)
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/sibermas.v14i3.34593

Abstract

Food security is a strategic issue in rural areas as it relates to the availability, accessibility, and sustainability of food based on local potential. Women play a central role in maintaining food security, both as household managers and as village economic actors. This study refers to the literature on local wisdom, value-added products, and Rogers diffusion of innovation theory to explain how simple innovations can be adopted by communities. The implementation method applied a community engagement approach through the Thematic Community Service Program of Universitas Negeri Gorontalo, which consisted of four stages: preparation, implementation, evaluation, and follow-up. The activities focused on training women in processing papaya into sambal papaya as a locally based food product with market value, along with introducing digital marketing as a modern strategy to expand market access. The results indicate an improvement in women’s technical skills in processing papaya into innovative products, increased awareness of the economic potential of local food resources, and new knowledge of utilizing social media for marketing purposes. The active participation and enthusiasm of the community highlight that strengthening women’s capacity through local resource utilization can encourage economic independence while enhancing village food security. In conclusion, women’s empowerment based on local wisdom and the integration of digital technology serves as an effective strategy to achieve sustainable food security in Tolomato Village.
Increase in nitrogen, phosphorus, and potassium of liquid fertilizer from fish canning waste and kepok banana peel (Musa paradisiaca L.) Rieny Sulistijowati; Dwi Angriani Habie; Wila Rumina Nento; Elanemay Ivonne Peleh
Depik Vol 13, No 3 (2024): DECEMBER 2024
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13170/depik.13.3.39583

Abstract

Canned fish industry production generates significant waste, which, if left untreated, can pollute the environment and have negative impacts. While solid waste from fisheries has been widely utilized, the utilization of liquid waste from fisheries remains uncommon. This research aims to analyze the chemical quality of liquid organic fertilizers and determine the best treatment between liquid waste from pelagic tuna canning and kepok banana peel extract. The research employed a laboratory experimental method with one treatment, which is different concentrations of liquid waste from fish canning and kepok banana peel extract, with four treatment levels and three replications: PO (700 mL liquid waste from fish canning), P1 (600 mL liquid waste from fish canning + 100 mL kepok banana peel extract), P2 (550 mL liquid waste from fish canning + 150 mL kepok banana peel extract), and P3 (500 mL liquid waste from fish canning + 200 mL kepok banana peel extract). The parameters observed were nitrogen (N) content, phosphorus (P) content, and potassium (K) content. The research data were analyzed using a completely randomized design (CRD). The data analysis results stated that the treatment levels of P0, P1, P2, and P3 had a significant effect on the quality of liquid organic fertilizer and were statistically significantly different on the levels of nitrogen, phosphorus, and potassium of liquid organic fertilizer products. The results indicate the appropriate formulation for liquid organic fertilizers nd the best chemical quality, which is treatment level P2 with a formulation of 550 mL. liquid waste from fish canning, 150 mL. kepok banana peel extract, 300 mL. coconut water, and 40 mL EM4, yielding nitrogen (N), phosphorus (P), and potassium (K) values of 3.18%, 5.47%, and 5.54%, respectively. These values meet the quality standard requirements for liquid organic fertilizers according to Minister of Agriculture Regulation number 70/Permentan/SR.140/10/2011, which is between 3-6%.Keywords:Fish wasteLiquid organic fertilizerNitrogenPhosphorusPotassium
Karakteristik Kolagen Kulit dan Tulang Ikan Tuna (Thunnus sp.) dari Perairan Teluk Tomini Kota Gorontalo: Characteristics of Skin and Bone Collagen in Tuna (Thunnus Sp.) from the Waters of Tomini Bay Gorontalo City Djafar, Herviani; Sulistijowati, Rieny; Djailani, Fernandy M.
Media Teknologi Hasil Perikanan Vol. 14 No. 1 (2026)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.14.1.2026.64487

Abstract

Tuna (Thunnus sp.) is one of the leading fish commodities in Indonesia, especially in Gorontalo City, which is generally processed into loin, fillet, steak, canned products, and fresh products. Tuna can be used as a collagen producer. The purpose of this study was to extract and characterize collagen from tuna skin and bones. The results showed that the type of raw material affected the yield, water content, and FTIR of collagen. The yield in this study was 0.5% skin and 0.96% bone. Of the many wet materials processed, the dry collagen produced was small due to the acid concentration and also the materials used. The water content in skin collagen was higher than in bone, namely 13.32% skin and 6.96% bone. The physical characteristics of the collagen produced are FTIR analysis showing the presence of typical peaks of amide groups (A, I, II, III) which indicate the presence of collagen protein in skin collagen and in bone collagen the sample shows typical peaks of amide groups (A, I, II, III) which indicate the presence of collagen protein. Kata kunci:  FTIR, tuna, water content, collagen, tomini bay   Ikan tuna (Thunnus sp.) merupakan merupakan salah satu komoditas ikan unggulan di Indonesia, khususnya di Kota Gorontalo yang umumnya diolah dalam bentuk loin, filet, steak, produk dalam kaleng dan produk segar. Ikan tuna dapat dimanfaatkan sebagai penghasil kolagen. Tujuan penelitian ini adalah ekstrasi dan karakteristik kolagen dari kulit dan tulang ikan tuna. Hasil penelitian menunjukan bahwa jenis bahan baku berpengaruh terhadap rendemen, kadar air, dan FTIR kolagen. Rendemen pada penelitian ini yaitu kulit 0,5% dan tulang 0,96%. Dari banyak bahan basah yang diproses, kolagen kering yang dihasilkan sedikit disebabkan karena konsentrasi asam dan juga bahan yang digunakan. Kadar air pada kolagen kulit lebih tinggi dibandingkan tulang yaitu kulit 13,32% dan tulang 6,96%. Karakteristik fisik kolagen yang dihasilkan adalah analisis FTIR menunjukkan adanya puncak khas gugus amida (A, I, II, III) yang menandakan keberadaan protein kolagen pada kolagen kulit dan pada kolagen tulang sampel menunjukkan puncak khas gugus amida (A, I, II, III) yang menandakan keberadaan protein kolagen. Kata kunci:  FTIR, ikan tuna, kadar air, kolagen, teluk tomini
Aktivitas Antibakteri Masker Gel Peel-Off Berbahan Lamun Enhalus acoroides Terhadap Staphylococus aureus Suci Yanti Adam; Rieny Sulistijowati; Fernandy M. Djailani
Jambura Fish Processing Journal Vol 8, No 2 (2026): VOLUME 8 NOMOR 2, JULY 2026
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v8i2.37377

Abstract

Enhalus acoroides seagrass has potential as a natural antibacterial agent because it contains flavonoid and alkaloid compounds that can inhibit the growth of Staphylococcus aureus bacteria. This study aimed to formulate and characterize a peel-off gel mask containing E. acoroides extract as a natural antibacterial agent. The research procedures included the extraction of bioactive compounds from seagrass, the preparation of peel-off gel masks with various extract concentrations, and antibacterial activity testing against S. aureus using the disc diffusion method. In addition, pH and homogeneity tests of the formulations were also conducted. The study employed a Completely Randomized Design (RAL) with one treatment consisting of four extract concentration levels, namely 0 mL, 10 mL, 15 mL, and 20 mL, with three replications for each treatment. The results showed that differences in extract concentration had a significant effect (p0.05) on the antibacterial activity of the peel-off gel mask. The inhibition zone diameters ranged from 8.15 mm to 11.80 mm. The homogeneity test indicated that all formulations had a uniform texture without coarse particles. The pH test demonstrated that the mask formulations had a significant effect (p0.05), with pH values ranging from 6.11 to 6.67. These values were within the standard pH range for peel-off gel masks and were considered safe for skin application. Formulations containing 15 mL and 20 mL of extract exhibited the highest antibacterial activity, categorized as strong, with inhibition zone diameters of 10.19 mm and 11.80 mm, respectively. The antibacterial activity was presumed to be associated with the presence of flavonoid and alkaloid compounds that possess bacteriostatic properties. Based on the findings, the peel-off gel mask containing Enhalus acoroides extract has the potential to be developed as a natural antibacterial cosmetic product.
Karakteristik Sediaan Minuman Fungsional Fortifikasi dari Serbuk Teripang Pasir (Holothuria scabra) dan Serbuk Daun Bayam Merah (Amaranthus gangeticus) Nurain M. Mahmud; Rieny Sulistijowati; Sutianto Pratama Suherman
Research Review: Jurnal Ilmiah Multidisiplin Vol. 2 No. 1 (2023): Research Review: Jurnal Ilmiah Multidisiplin (Februari 2023 - Juli 2023)
Publisher : Transbahasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54923/researchreview.v2i1.23

Abstract

Penelitian ini bertujuan untuk menganalisis formula, kadar ar, kadar abu, protein,antioksidan dan organoleptik dari produk minuman fungsional fortifikasi dari serbuk teripang pasir dan serbuk daun bayam merah. Pada penelitian ini, organoleptic dianalisis secara deskriptif dengan menggunakan Rasch model, parameter kimia (kadar air, kadar abu, protein dan antioksidan) dirancang menggunakan RAL dan dianalisis menggunakan Anova. Penelitian ini menggunakan metode eksperimen dengan dua kali ulangan Terdapat 3 taraf perlakuan konsentrasi formula yang berbeda yaitu produk A (serbuk teripang pasir 3 gram dan serbuk daun bayam merah 9 gram), B ( serbuk teripang pasir 7 gram dan serbuk daun bayam merah 5 gram), C (serbuk teripang 9 gram dan serbuk daun bayam merah 3 gram). Berdasarkan hasil penelitian menunjukan bahwa nilai organoleptik hedonik minuman fungsional fortifikasi dari serbuk teripang pasir dam serbuk daun bayam merah yang diminati oleh panelis terdapat pada produk A (warna dan rasa) pada kriteria sangat suka dan produk B (aroma) pada kriteria suka. Bedasarkan penelitian yang telah dilakukan menunjukan bahwa minuman fungsional fortifikasi dari serbuk teripang pasir dan serbuk daun bayam merah memilik antioksidan sangat kuat terdapat pada produk A dengan nilai 10,7 ppm. Hasil uji kadar air maksimal 3,0%, kadar abu maksimal. 1,5% dan protein 60% telah memenuhi syarat mutu SNI 01-2891-1992. Hasil Anova terhadap kadar air pada produk berpengaruh tidak nyata. Hasil anova kadar abu pada produk berpengaruh nyata,hasil uji lanjut duncan pada produk A dengan nilai 0,8% dan B dengan nilai 0,03% bebeda tidak nyata, namun berbeda nyata dengan produk C dengan nilai 0,01%. Hasil anova protein pada produk berpengaruh nyata, hasil uji lanjut duncan pada ketiga produk berbeda nyata dengan nilai produk A 0,33%, B 0,37% dan C 0,16%. Hasil Anova pada aktivitas antioksidan berpengaruh nyata, hasil uji lanjut duncan pada ketiga produk berbeda nyata dengan nilai pada produk A 0,16%, B 0,20% dan C 21,24%.
Karakterisasi Mutu Produk Kue Kering (Cookies) Hasil Substitusi Tepung Kepala Udang (Litopenaeus Vannamei) dan Tepung Terigu Ristionita Ishak; Rieny Sulistijowati; Sutianto Pratama Suherman
Research Review: Jurnal Ilmiah Multidisiplin Vol. 2 No. 2 (2023): Research Review: Jurnal Ilmiah Multidisiplin (Agustus 2023 - Januari 2024)
Publisher : Transbahasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54923/researchreview.v2i2.49

Abstract

This research aimed to formulate and analyze organoleptic values and chemical parameters (moisture, protein, calcium contents) from cookies substituted with whiteleg shrimp head flour and wheat flour. The research employed the experimental method with two replications and three treatments, namely P1 (5 grams whiteleg shrimp head flour and 95 grams wheat flour), P2 (10 grams whiteleg shrimp head flour and 90 gram wheat flour), and P3 (15 grams whiteleg shrimp head flour and 85 grams wheat flour). Moreover, the parameters tested were organoleptic sharacteristics analyzed using Rasch model. The result analysis of the Rasch model in the treatment of coocies substituted with whiteleg shrimp head dlour and wheat flour produced organoleptic characteristic assessed by the panelists on 5 gr, 10 gr, and 15 gr levels, indicating that is was difficult for the panelists to asess color and aroma, while panelists easly assessed appearance, taste, and texture. The chemical parameters were analyzed using a completely randomized design and ANOVA (Analysis of Variance). The result of the ANOVA test depicted that different cookies treatments had a singnificant effect (P<0,05) on the content of cookies substituted with whiteleg shrimp head flour and wheat flour, so it continued whit Duncan’s Multiple Range Test. The value of Duncan’s multiple range test revealed a significant effect difference among each treatment, namely the water content at the 5 gr, 10 gr, and 15 gr levels signified that all treatments had no significant effect, the protein content indicated that 5 gr level was significantly different from the 10 gr level, and the 10 gr level was significanly different from the 15 gr level at the same time, the calcium content with levels of 5 gr, 10 gr and 15 gr indicated that all treatments were significantly different.
Co-Authors ., JULIANA Abdul Wahab Thomas Aroman S Panai Asri Silvana Naiu Bagtayan, Nazwa Betari Claudia Mondong Djafar, Herviani Djailani, Fernandy M. Dwi Angriani Habie Dwity Wailan Moomin Elanemay Ivonne Peleh Faiza A Dali Fauzia Zees Fernandy Djailani Fernandy M. Djailani Goma, Jean Hamidah Manteu Hermain, Rita Marsuci Humalangi, Siti Marwah Ibrahim, Pradipa Putra Iin Susilawati Lantu Indriati Husain Ishak, Ristionita Jean Goma Juniarti, Gita Kartika Wulandari Kasumi A. Polutu Ladja, Tommy J Lilan Dama Lukman Mile Mahmud, Nurain M. Merdiyanti K Ali Mita Pratiwi Nihali Moh. Imron Rosidi Mohammad Firdaus Muh. Alsere Bardian Sahaba Nanang Kasim Pakaya Nikmawatisusanti Yusuf Nista Ibrahim Nur Hidayat Rauf Nuraeni Nuraeni Nurain M. Mahmud Nuralim Pasisingi Patra, Fitriani Paudi, Riskal Rahim Husain Rahmad Arianto Rivai Ristionita Ishak Rita M. Harmain Rita Marsuci Harmain Rizkito Bay Halimu Robin Abyaser Ishak Saharu, Moh. Afandi H Saprin Hayade Shindy Hamidah Manteu Sri Nuryatin Hamzah Suci Yanti Adam Sudin, Sudin Suherman, Sutianto Pratama Suleman, Iin F. Tomi Ladja Tumanduk, Nova Wila Rumina Nento Yuniarti Koniyo Zees, Fauzia Zulfandi Karim