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All Journal Jurnal Litbang Industri Jurnal Sains dan Teknologi Pangan Jurnal Ilmiah Pertanian Jurnal Agrotek UMMat Jurnal Penelitian Kelapa Sawit Jurnal Teknologi Pertanian Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Hilirisasi IPTEKS (JHI) Buletin Ilmiah Nagari Membangun Jurnal Teknologi Pertanian Andalas Agroteknika Jurnal Pendidikan Tata Boga dan Teknologi Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks Andalasian International Journal of Agricultural and Natural Sciences Andalasian International Journal of Applied Science, Engineering, and Technology AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Litbang Industri Journal of Applied Agricultural Science and Technology JURNAL KARYA ILMIAH MULTIDISIPLIN Andalasian International Journal of Social and Entrepreneurial Development SAINTEK

Tuty Anggraini

Faculty Of Agricultural Technology, Andalas University, Padang, Indonesia

Author-ID : 702038

Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

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Isolasi, identifikasi dan penyiapan sediaan kering Bakteri Asam Laktat yang berpotensi sebagai probiotik dari dadih asal Sijunjung Sumatera Barat Yulia Helmi Diza; Alfi Asben; Tuty Anggraini
Jurnal Litbang Industri Vol 10, No 2 (2020)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Dadih merupakan produk fermentasi susu kerbau yang berasal dari Sumatera Barat, kaya akan bakteri asam laktat yang berpotensi sebagai probiotik. Berdasarkan hal tersebut, telah dilakukan penelitian untuk mengisolasi, mengidentifikasi, menguji karakteristik probiotik dan menyiapkan sediaan kering bakteri asam laktat dari dadih Sijunjung Sumatera Barat. Isolasi bakteri dadih dilakukan sampai diperoleh koloni yang seragam dilanjutkan dengan identifikasi bakteri menggunakan Kit API 50 CHL Kemudian dilakukan pengujian sifat probiotiknya, dan dilanjutkan dengan proses penyediaan bakteri kering menggunakan bahan pengkapsul natrium alginat dan skim secara freeze drying. Terhadap sediaan bakteri kering dihitung rata-rata kadar air dan viabilitasnya. Hasil penelitian menunjukkan bahwa isolat bakteri dari dadih merupakan bakteri gram positif, berbentuk sel batang, ujung bentuk persegi dan posisi berantai. Hasil identifikasi menggunakan Kit API 50 CHL, teridentifikasi sebagai Lactobacillus paracasei ssp paracasei yang potensial sebagai probiotik dengan viabilitas yang baik, yaitu 89,52%.

Physical properties of a natural foam made from gambier: influence of proportion of gambier extract used Inda Three Anova; Anwar Kasim; Tuty Anggraini
Jurnal Litbang Industri Vol 8, No 2 (2018)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Tannin made from gambier extract contains hydroxyl groups and so can be modified to synthesize polymers. Gambier extract has a high tannin content that contains polyflavonoids with other additives. This allows it to be modified by polycondensation to make a polymer foam which can be used as an insulator for heat and sound, an absorber of heavy metal pollutants and for protective packaging. This study investigates the utilization of gambier in the manufacture of foam and determines the physical properties of the foam produced. The study was conducted using ethanol to produce the gambier extract from leaves of the plant which was used in the proportions of 14%, 24%, and 34% by weight to make different foam samples. Foam produced from 24% gambier extract had optimum qualities with a density value of 0.34 g/cm3, pH 6.83, compressive strength of 0.14 kg/cm2, thermal conductivity of 5.52 W/moC, and was semi-flexible foam. AbstrakSalah satu senyawa kelompok OH yang dapat dimodifikasi untuk tujuan sintesis polimer adalah tanin dari ekstrak gambir. Ekstrak gambir dengan kandungan tanin tinggi dapat dimodifikasi untuk pembuatan busa yang dapat digunakan sebagai bahan isolator panas, suara, dan penyerap logam serta untuk pengemasan. Pada pembuatan busa berbasis gambir, tanin yang terdapat pada gambir berfungsi sebagai isolasi materi yang terjadi karena polikondensasi dari poliflavonoid tanin dengan bahan tambahan lainnya. Penelitian ini bertujuan untuk memanfaatkan gambir dalam pembuatan busa dan mengetahui sifat fisik busa yang dihasilkan. Penelitian dilakukan dengan tahap awal ekstraksi gambir menggunakan etanol. Perlakuan penelitian adalah pemakaian ekstrak gambir 14%, 24%, dan 34%. Hasil penelitian menunjukkan bahwa busa yang dihasilkan dari pemakaian ekstrak gambir 24% memiliki nilai densiti 0,34 g/cm3, pH 6,83, kuat tekan 0,14 kg/cm2, konduktivitas termal 5,52 W/moC, dan busa dapat digolongan sebagai busa semi fleksibel.

CATECHIN CONTENT AND ANTIOXIDANT ACTIVITY OF SOME BREWED TEMPERATURE OF BLACK TEA SYRUP Tuty Anggraini
Jurnal Litbang Industri Vol 1, No 1 (2011)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

The catechin contents and the antioxidant activity of black tea syrup that brewed at some temperature still poorly understood. It has been investigated whether catechin contents and antioxidant activity of black tea syrup may be affected by hot or cold water. The temperature of 30°C, 60°C, and 90°C were used to brew the syrup, and then the catechin and the antioxidant were determined at each temperature by using DPPH radical scavenging activity method. Measurement of DPPH was conducted for 2 minutes reaction time. Catechin contents were determined by using HPLC method. The result of research showed that the catechin and the antioxidant activity affected by temperature tested. Five kinds of catechin derivatives detected in black tea syrup, EGC (epigallocatechin), C (catechin), EGCG (epigallocatechin gallate), EC (epicatechin) and ECG (epicatechin gallate). The highest DPPH scavenging activity of black tea syrup was showed by 30°C.ABSTRAKKandungan katechin dan aktivitas antioksidan dari sirup teh hitam yang diseduh pada beberapa temperatur masih belum begitu dipahami. Pada penelitian ini telah diselidiki apakan kandungan katechin dan aktioksidan dipengaruhi oleh air dingin atau air panas. Temperatur 30oC, 60oC, dan 90oC digunakan untuk menyeduh sirup teh hitam lalu ditentukan kandungan katechin dan aktifitas antioksidannya pada masing-masing temperatur menggunakan metode aktifitas perangkap radikal bebas DPPH (dyphenyl pycrylhydrazyl). Pengukuran DPPH dilakukan selama waktu reaksi dua menit. Kandungan katechin ditentukan menggunakan metode HPLC (High Performance Liquid Chromatography). Hasil penelitian menunjukkan bahwa kandungan katechin dan aktifitas antioksidan sirup teh hitam dipengaruhi oleh temperatur yang diuji. Lima jenis turunan katechin terdeteksi dalam sirup teh hitam yaitu EGC (epigallocatechin), C (catechin), EGCG (epigallocatechin gallate), EC (epicatechin) and ECG (epicatechin gallate). Aktifitas perangkap DPPH tertinggi dari sirup teh hitam diperoleh pada temperatur 30oC.

Pengaruh Penambahan Peppermint (Mentha piperita, L.) Terhadap Kualitas Teh Daun Pegagan (Centella asiatica, L. Urban) Tuty Anggraini; Diana Silvy; Sahadi Didi Ismanto; Firdaus Azhar
Jurnal Litbang Industri Vol 4, No 2 (2014)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

The aim of this research was to determine the effect of peppermint extract toward quality of pegagan leaves tea. The research using a completely randomized design (CRD) consisted of 5 treatments and 3 replications. Data was analyzed statistically using ANOVA that followed by a test of Duncan's New Multiple Range Test (DNMRT) at the 5% significance level. The treatments were without the addition of peppermint extract, addition of peppermint extract 1%, 2%, 3%, and 4%. Observation of the pegagan leaves tea consisted of moisture content, ash content, antioxidant activity test, a qualitative test of triterpenoids and steroids compounds, qualitative test of alkaloids compounds, total polyphenol content, and sensory evaluation. The results showed that the addition of peppermint extract significantly affected the moisture content, ash content, antioxidant activity and total polyphenol content of pegagan leaves tea. The results of sensory evaluation showed that the addition of 4% pepermint extract was the best treatment with water content (4.10%), ash content (14.23%), antioxidant activity (55.22%), containing triterpenoid and steroid compounds, containing alkaloid compound, and total polyphenols value (11.88%).ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan ekstrak peppermint terhadap kualitas teh daun pegagan. Penelitian menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 5 perlakuan dan 3 kali ulangan. Data dianalisis secara statistika dengan menggunakan ANOVA dan jika berbeda nyata, dilanjutkan dengan uji Duncan’s New Multiple Range Test (DNMRT) pada taraf nyata 5% dengan perlakuan: tanpa penambahan ekstrak peppermint, penambahan ekstrak peppermint 1%, 2%, 3 %, dan 4%. Pengamatan pada teh daun pegagan dengan penambahan ekstrak peppermint meliputi uji kadar air, kadar abu, uji aktivitas antioksidan, uji kualitatif senyawa triterpenoid dan steroid, uji kualitatif senyawa golongan alkaloid, uji kandungan total polifenol, dan uji organoleptik. Hasil penelitian menunjukkan bahwa penambahan ekstrak peppermint berpengaruh nyata terhadap uji kadar air, kadar abu, aktivitas antioksidan, dan kandungan total polifenol teh daun pegagan yang dihasilkan. Hasil uji organoleptik menunjukkan penambahan ekstrak peppermint 4% sebagai produk terbaik dengan nilai kadar air (4,10%), kadar abu (14,23%), aktivitas antioksidan (55,22%), mengandung senyawa triterpenoid dan steroid, mengandung senyawa alkaloid, dan nilai total polifenol (11,88%).

Karakterisasi busa kaku (rigid foam) yang dihasilkan dari bubuk gambir (Uncaria gambir Roxb.) dengan bubuk albumin E Efrina; Anwar Kasim; Tuty Anggraini; N Novelina; Alfi Asben
Jurnal Litbang Industri Vol 9, No 2 (2019)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Salah satu kandungan yang terdapat pada Gambir adalah tanin, tanin memiliki gugus hidroksil dan dapat membentuk senyawa kompleks yang kuat dengan protein. Sifat fenolik dari tanin dapat digunakan sebagai bahan polimer seperti pada pembuatan busa. Busa dapat digunakan sebagai adsorpsi ion logam dan bahan isolasi. Tujuan penelitian adalah untuk mengetahui interaksi antara perbedaan konsentrasi bubuk gambir dengan dua macam bubuk albumin yang digunakan pada pembuatan busa. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) Faktorial dengan 2 faktor dan 3 ulangan. Faktor A adalah jumlah penggunaan bubuk gambir pada pembuatan busa yaitu 16 g (A1), 18 g (A2), 20 g (A3), 22 g (A4), 24 g (A5) untuk setiap perlakuan. Faktor B adalah cara persiapan (preparasi) bubuk albumin yaitu dengan cara pengeringan lapis tipis (B1) dan dengan cara pengembangan busa (B2). Hasil penelitian menunjukkan nilai terbaik untuk kerapatan busa diperoleh pada perlakuan A4B1 yaitu 0.09 g/cm3, kekuatan tekan pada perlakuan A4B2 yaitu 4.68 kg/cm2, derajat pengembangan pada perlakuan A4B1 yaitu 53.61%, derajat keasaman pada perlakuan A4B1 yaitu pH 7.04, porositas pada perlakuan A3B2 yaitu 62.03% dan untuk pengamatan dengan menggunakan alat SEM, keseluruhan struktur mikroskopik busa yang dihasilkan adalah mulai dari berpori, agak rapat-sampai sangat rapat, memiliki diameter yang kecil-sangat besar sehingga busa dapat dikategorikan sebagai busa dengan sel tertutup atau busa kaku.ABSTRACTOne of the ingredients contained in Gambier is tannins, tannins have a hydroxyl group and can form strong complex compounds with proteins. The phenolic properties of tannins can be used as polymer materials as in foam making. Foam can be used as an adsorption of metal ions and insulating materials. This study aims to determined the interaction between different concentration of gambier powder and two kinds of albumin powder to be used in making of foam. This study used Factorial Completely Randomized Design (CRD) with 2 factors and 3 replications. Factor A was the amount of gambier powder which was used in the manufacture of foam, there were 16 g (A1), 18 g (A2), 20 g (A3), 22 g (A4), 24 g (A5) for each of treatment. Factor B was the preparation method of albumin, with pan drying (B1) and by foaming drying (B2). The results showed the best value for bulk density is A4B1 (0.09 g/cm3), compressive strength in treatment A4B2 (4.68 kg/cm3), swelling degree in treatment A4B1 (53,61%), acidity (pH) in treatment A4B1 (7.04), porocity in treatment A3B2 (62.03%) and for SEM observations the entire microscopic structure of the foam produced is starting from porous, rather dense to very tight, having a small diameter until large, so that foam can be categorized as foam with rigid foam (closed cells).

Pembuatan tablet effervescent berbahan aktif sediaan kering ekstrak daun senduduk dan bakteri asam laktat asal dadih Sijunjung sebagai minuman fungsional Yulia Helmi Diza; Alfi Asben; Tuty Anggraini
Jurnal Litbang Industri Vol 9, No 1 (2019)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Pembuatan tablet effervescent dengan bahan aktif ekstrak kering daun senduduk dan sediaan kering bakteri asam laktat yang berasal dari dadih Kabupaten Sijunjung telah dilakukan melalui pencetakan langsung. Penelitian ini bertujuan untuk membuat sediaan minuman fungsional yang mengandung senyawa antioksidan dan bakteri baik yang mudah dan cepat disajikan. Bahan aktif yang digunakan adalah sediaan kering BAL asal dadih sebanyak 2%, 4% dan 6% dari bahan penyusun tablet dan ekstrak kering daun senduduk sebanyak 15% untuk semua perlakuan. Terhadap produk yang dihasilkan dilakukan pengujian total BAL, aktivitas antioksidan, total fenol, pH larutan, kadar air, waktu larut, kekerasan, dan uji kesukaan meliputi penampakan tablet, rasa, warna larutan dan aroma. Hasil penelitian menunjukkan bahwa total BAL yang tumbuh pada larutan tablet effervescent yang memenuhi syarat untuk pangan fungsional adalah perlakuan penambahan sediaan kering BAL 4% dan 6%, yaitu 4,04x106 kol/g, 1,72x107 kol/g, aktivitas antioksidan 52,20% dan 54,50% dengan total fenol 0,81 mg GAE/g dan 0,86 mg GAE/g. Dari hasil uji kesukaan diketahui bahwa perlakuan yang mempunyai rata-rata nilai kesukaan tertinggi adalah perlakuan dengan bahan aktif ekstrak kering senduduk 15% dan sediaan kering BAL 4% dengan pH 5,03, kadar air 9,34%, waktu larut 1,875 menit dan kekerasan 4,18 kg.ABSTRACTMaking of effervescent tables with active ingredients of dried extracts of senduduk leaves and dried preparations of lactic acid bacteria from dadih Sijunjung have been done through direct compression. This study aims to make functional beverage preparations that contain antioxidant compounds and bacteria both easily and quickly served. The active ingredients used were dried LAB preparations from dadih as much as 2%, 4% and 6% of the constituent tablets and dried extracts of senduduk leaves as much as 15% for all treatments. The products were tested of total LAB, antioxidant activity, total phenol, pH of the solution, moisture content, dissolution time, hardness, and test of preference included tablet appearance, taste, solution color, and flavour. The results showed that the total LAB that grown in the effervescent tablet solution met the requirements for functional food was the treatment of the addition of 4% and 6% LAB dry dosage, namely 4.04x106 col/g, 1.72x107 col/g, antioxidant activity 52.20% and 54.50% with total phenol 0.81 mg GAE/g and 0.86 mg GAE/g. From the test results, it was known that the treatment that had the highest average value of preference was treatment with the active ingredient of dry extract of 15% and dry preparation of LAB 4% with pH 5.03, moisture content 9.34%, soluble time 1.875 minutes, and hardness 4.18 kg.

Review Artikel: Pati pada Berbagai Sumber Tanaman Mimi Harni; Tuty Anggraini; Rini Rini; Irfan Suliansyah
Agroteknika Vol 5 No 1 (2022): Juni 2022
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/agroteknika.v5i1.118

Ketergantungan Indonesia terhadap produk impor terutama tepung terigu semakin tinggi dari tahun ke tahun. Hal ini menjadi pertimbangan untuk mencari jalan keluar dari permasalahan ini karena Indonesia sendiri mempunyai potensi berupa umbi, serealia dan beberapa kacang-kacangan yang merupakan sumber karbohidrat berupa pati dan diharapkan dapat mengurangi penggunaan terigu. Pati pada masing-masing tanaman berbeda jumlahnya dan dipengaruhi oleh komposisi yang ada pada pati tersebut. Komposisi yang ada pati juga mempengaruhi ekstraksi yang dilakukan. Pati dari umbi-umbian lebih mudah untuk diekstrak walaupun hanya menggunakan air. Hal ini terjadi karena rendahnya kandungan protein dan lipid yang terdapat pada umbi sedangkan pada serealia dan beberapa kacang-kacangan hal ini lebih sulit dilakukan karena kandungan protein dan lipid lebih tinggi. Ekstraksi yang disarankan pada ekstraksi serealia dan beberapa kacang-kacangan adalah menggunakan alkali karena dapat menghilangkan pati pada permukaan sehingga menghasilkan pati yang lebih murni. Satu hal yang harus menjadi pertimbangan dalam melakukan ekstraksi pilihlah metode yang ramah lingkungan agar tidak menimbulkan kerusakan.Metode yang dapat dilakuan untuk menghasilkan pati ada 3 jenis yaitu metode ekstraksi dengan air, ekstraksi dengan alkali dan ekstraksi dengan enzim.

Characteristics of Jelly Candy made from Soybean Milk and Addition of Eggshell Powder Novelina Novelina; Tuty Anggraini; Lailita Nurrahmi Putri
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 4 No. 1 (2020)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Jelly is a soft textured candy that is processed by the addition of hydrocolloid components such as agar, gum, pectin, starch, carrageenan, gelatin and others that are used for texture modification to produce a chewy product. The purpose of this study was to determine the appropriate addition of chicken eggshell powder to soy milk jelly candy characteristics and to determine panelist acceptance. This study used a Completely Randomized Design (CRD) consisting of 5 treatments: the addition of chicken eggshell powder concentrations namely 0%, 0.2%, 0.4%, 0.6% and 0.8% of the total ingredients for the manufacture of jelly candy with 3 replications. Observations on soy milk jelly candies are pH, water content, ash content, reducing sugars, sucrose, calcium, protein, water activity (aw), gel strength, total plate count, and organoleptic tests. The results showed that the difference in the addition of chicken eggshell powder concentration to soymilk jelly candy significantly affected pH, water content, ash content, reducing sugar content, sucrose, calcium, and gel strength, but did not significantly affect protein and water activity (aw). best results are soy milk jelly candy added with 0.8% chicken eggshells powder, with the highest calcium content of 0.51%, 15.46% moisture content, 1.32% ash content, 50.55% sucrose content, content reducing sugar 5.58%, protein content 2.93%, total plate rate 3.1 x 103 CFU / g, and gel strength 269.17 N / cm2.

Nutritional Value of Cookies made from the mixture of Mocaf flour (Modified Cassava Flour) and Ketapang seeds (Terminalia catappa L.) Rina Yenrina; Tuty Anggraini; Annesa Kadri
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 4 No. 1 (2020)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Efforts in developing food products continue to be carried out such as utilizing local commodities so that non-wheat flour processing can be used as a substitute for making food products in order to overcome dependence on wheat flour. One such effort is to make cookies from local ingredients, modified cassava flour known as MOCAF (Modified cassava flour). This research was aimed to determine the effective mixture of Mocaf flour and ketapang seed on the characteristic of cookies based on nutritional value. The research design used a completely randomized design (CRD), with 5 treatments and 3 replications. This data was analyzed with ANOVA (analysis of variance) and if the data was significantly different analyzed continued with Duncan’s New Multiple Range Test (DNMRT) at the level 5%. The treatments used were A (100% Mocaf flour : 0% Ketapang seed), B (90% Mocaf flour : 10% Ketapang seed), C (80% Mocaf flour : 20% Ketapang seed), D (70% Mocaf flour : 30% Ketapang seed), E (60% Mocaf flour : 40% Ketapang seed). The results showed that the Mocaf flour and ketapang seed comparison significantly influenced the protein content, fat content, energy, texture, free fatty acid, and carbohydrate content, but not significantly affect moisture content and ash content.

Formulation and Evaluation of Sun Block Lotion Made from Virgin Coconut Oil (VCO) with the addition of the Extract of Telang Flower (Clitoria ternatea, L) and Pandan Leaves (Pandanumusa paradisiaca, L) Nia Boru Ritonga; Rini Rini; Tuty Anggraini
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 4 No. 1 (2020)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Telang flowers (Clitoria ternatea, L) and pandan leaves (Pandanus paradisiaca) are plants that contain phytochemical components that are able to block sunlight from exposing the skin. While Virgina Coconut Oil (VCO) is able to moisturize and soften the skin. This study aims to determine the best formulation in protecting sunlight in application to the skin, as well as knowing the physical and chemical characteristics of skin lotion. This research uses an exploratory method with 2 treatments and 3 replications. The treatment is the addition of telang flower extract and pandan leaf extract to the VCO skin lotion. Evaluation is carried out on the physical and chemical properties and the level of panelist preference. The results showed different results from the two formulations, the highest protection value to the sun was the addition of telang flower extracts expressed by SPF 20.64, the antioxidant activity of 81.66%, pH of 6, 0.012% free fatty acids, a specific gravity of 0.94, 34880 cP viscosity, 65.25% stability, 6.0 cm spreadability, total plate count of 1.3 x 10-10 cfu / ml.

Co-Authors Abdi Abdi, Abdi Ade Sukma Ade Sukma Ahmed, Umar Aidila Fitria, Eddwina Aisman Aisman Al-Hafit, Busra Alfi Asben Amaliyah Tarumiyo, Aurelia Amelia Hariry Anak Agung Istri Sri Wiadnyani Anesti Viantika Gea Annesa Kadri Annisyia Zarina Putri Anwar Kasim Anwar Kasim Aries Kusumawati Asmak Afriliana Athanasia Amanda Septevani Azhar, Firdaus Azzahra, Yasmin Bahar, Rini Benni Satria Cesar Welya Refdi Chandra Gunawan D. Novia Daimon Syukri Deddi Prima Putra Deni Novia Dewi, Yossie Kharisma Diana Sylvi Diana Sylvi Dini Hari, Purnama Dini Hervani Dini Hervani E Efrina Ekasari Putri, Nurwanita Emil Salim Fauzan Azima Febria Putri Entrijayanti Felga Zulfia Rasdiana Firdaus Azhar Hasbullah Hasbullah Hasbullah Hasbullah Hasbullah Hasbullah Hasbullah Hendra Saputra Hendra Saputra Hendra Saputra Heni Pujiastuti Hervani, Dini Inda Three Anova Indrapriyatna, Ahmad Syafruddin Indri Juliyarsi Irfan Suliansyah Ismed Ismed IZZAH HANANI Jessica, Adhitya Joni Kusnadi Kadri, Annesa Kurnia Harlina Dewi Lailita Nurrahmi Putri Laksono Trisnantoro Lenny Marlina Lidya Nora Marlis Salisma Melia, Sri Melisa Zahra Meuthia Fiana, Risa Mimi Harni Mimi Harni Mimi Harni Mislaini Mislaini Mislaini Rahman N Nazir Najmiatul Fitria Nela Shinta Neswati Neswati Netty Sri Indeswari Nia Boru Ritonga Nobutaka Ito Novelina Novitasari, Rifni Novizar Nazir Novizar Novizar Novizar Novizar Novizar, Novizar Pebrina Rohayati Rina Purnama Dini Hari Putri, Lailita Nurrahmi Qisthina, Yaumil Rahmi Holinesti Ratna Mayang Sari Reni Koja Rilma Novita Rina Yenrina Rina Yenrina Rince Alfia Fadri Rini B Rini Rini RINI RINI Rini Rini Rini Rini Rini Rini Rini Rini Ritonga, Nia Boru Rosyadah, Najla Sahadi Didi Ismanto Sayuti, Kesuma Siregar, Muhammad Rosyadi Sri Melia Surini Siswarjono Tio, Rilvi Muhammad Vlio Lina Monalisa Wellyalina, Wellyalina Welya Refdi, Cesar Yulia Helmi Diza Yusniwati Yusniwati Yusniwati

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