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All Journal Agrointek Fakultas Pertanian Jurnal Penelitian Pertanian Terapan JPM (Jurnal Pemberdayaan Masyarakat) Reka Buana : Jurnal Ilmiah Teknik Sipil dan Teknik Kimia TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian AGROMIX Prosiding SENTIKUIN (Seminar Nasional Teknologi Industri, Lingkungan dan Infrastruktur) Referensi : Jurnal Ilmu Manajemen dan Akuntansi BUANA SAINS Journal of Food Technology and Agroindustry Ihsan: Jurnal Pengabdian Masyarakat Journal of Agricultural Socio-Economics (JASE) Society : Jurnal Pengabdian dan Pemberdayaan Masyarakat Journal of Comprehensive Science JAPI: Jurnal Akses Pengabdian Indonesia Journal Of Industrial Engineering & Technology Innovation Jurnal Riset Multidisiplin dan Inovasi Teknologi
Lorine Tantalu
Universitas Tribhuwana Tunggadewi
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ANALISA USAHA PEMBUATAN BUBUK NATA DE PINA MENGGUNAKAN METODE FOAM MAT DRYING (KAJIAN MALTODEKSTRIN DAN TWEEN 80) Panjang, Meha Tara; Santosa, Budi; Tantalu, Lorine
Fakultas Pertanian Vol 4, No 1 (2016)
Publisher : Universitas Tribhuwana Tunggadewi

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Abstract

The study aims to analyze the business of making nata de pina powder with the addition of several maltodextrinal concentrations. This study uses two treatments, namely the addition of Maltodextrin consisting of 3 levels of 10%, 15% and 20% and the administration of Tween 80 which consists of 3 levels, namely 0.5%, 1% and 1.5%. The best treatment is determined by calculating the yield value (NH). Business analysis is calculated based on HPP, BEP and RCR. The results showed the highest yield value (NH) was found in the treatment of 15% maltodextrin, tween 80 0.5%, so this treatment was used as a benchmark for business analysis. Calculation of business analysis in making nata de pina powder needed within 1 year is Rp. 13,190,000, with a production capacity of 1 year which is 3,900 packs, the depreciation is Rp. 471,250, then HPP can be obtained in the amount of Rp. 22,030.88 / bks. By determining a profit of 15%. Net profit per day is Rp. 42,960,23. BEP obtained is equal to Rp1,937.56 and RCR = 1.15 which means that the business of nata de pinaini powder drink is profitable and feasible because of RCR> 1. Penelitian bertujuan untuk menganalisa usaha pembuatan bubuk nata de pina dengan penambahan beberapa konsentrasi maltodekstirn. Penelitian ini menggunakan dua perlakuan yaitu penambahan Maltodekstrin yang terdiri 3 level 10%, 15% dan 20% serta pemberian Tween 80 yang terdiri 3 level yaitu 0,5%, 1% dan 1,5%. Perlakuan terbaik ditentukan dengan menghitung nilai hasil (NH). Analisa usaha dihitung berdasrkan HPP, BEP dan RCR. Hasil penelitian menunjukan nilai hasil (NH) tertinggi terdapat pada perlakuan maltodekstrin 15%, tween 80 0,5%, sehingga perlakuan ini yang dijadikan patokan untuk analisa usaha. Perhitungan analisa usaha dalam pembuatan bubuk nata de pina yang dibutuhkan dalam waktu 1 tahun yaitu sebesar Rp.13.190.000, dengan kapasitas produksi selama 1 tahun yaitu sebesar 3.900 bungkus, depresiasinya adalah sebesar Rp. 471.250, maka dapat diperoleh HPP sebesar Rp 22,030,88/bks. Dengan menentukan keuntungan sebesar 15%. Keuntungan bersih perhari diperoleh sebesar Rp. 42,960,23. BEP yang diperoleh yaitu sebesar Rp1,937,56 dan RCR = 1,15 yang artinya usaha minuman bubuk nata de pinaini menguntungkan dan layak untuk diusahakan karena RCR> 1.
Potensi Limbah Blotong PG. Krebet Sebagai Bahan Baku Produksi Biogas Dalam Upaya Pengembangan Industri Terintegrasi Sasongko , Pramono ; Tantalu , Lorine
Prosiding SENTIKUIN (Seminar Nasional Teknologi Industri, Lingkungan dan Infrastruktur) Vol 1 (2018): PROSIDING SENTIKUIN
Publisher : Fakultas Teknik Universitas Tribhuwana Tunggadewi

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Abstract

Krebet Sugar Factory (PG) located in Bululawang Malang, East Java is one of the large-scale sugar processing industries. It produces large amounts of sugar cane filter cake (437 Ton / day). Sugar cane filter cake containing organic compound such as C, H, and O. However, the utilization of sugar cane filter cake still low. Since it included in the category of organic waste then it potentially to be utilized as biogas raw material through anaerobic fermentation process. Therefore the research to determine optimum conditions of fermentation is urgently needed. In order to be part of that purposes this study aimed to obtained characteristic of sugar cane filter cake from Krebet Sugar factory and make established a small-scale fermentor. The result of the preliminary research were shown thath by using a 3 kilogram fermentor the methane gas or biogas produced in 21 days of fermentation. In order to optimize the rate of gas production fermentor scale up is needed. Therefore, a 20 kilogram scale fermentor was builded completed with a gas volume measuring and gas flame test devices. Based on those result sugar cane filter cake from Krebet Sugar Factory has promising result to be processed to be a biogas.. In addition, it can provide an alternative energy option for the factory in the implementation of Clean Production and provide opportunities to increase the efficiency production.
Efektivitas Kemasan Standing Pouch Pasta Bawang Merah pada Penyimpanan Suhu Beku dan Suhu Ruang Tantalu , Lorine ; Isrofatin; Bano, Isabella Gracela ; Kaka , Yohana Depa
Prosiding SENTIKUIN (Seminar Nasional Teknologi Industri, Lingkungan dan Infrastruktur) Vol 1 (2018): PROSIDING SENTIKUIN
Publisher : Fakultas Teknik Universitas Tribhuwana Tunggadewi

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Abstract

One of the most popular processed red onion alternatives is the shallot paste. As part of an intermediate product, it serves core spices from natural onions and ready to use. This study aims to obtain quality shallot paste in standing pouch packaging for freezing and room temperature storage through Total Plate Count (TPC), Total Acid and Water Content calculation and analysis of the product. In the preliminary test, the Extended Storage Studies (ESS) method was used to determine the feasibility of shelf life. The research method used is the standing pouch paste onion stored for 0, 4, 8, 12 days at room temperature and freezing temperature. The results of the ESS method showed that storage with freezing temperatures provided quality that did not change until storage was over 12 days, supported by the calculation of TPC 18 x 103 CFU / g which was still below the SNI threshold. Depletion of water content during storage of room temperature (86.81-81.5%) and freezing temperature (85.75-81.66%) and increase in Total Acid 11% of each storage temperature.
Program Kemitraan Masyarakat Kelompok Usaha Pembuatan Manisan Nangka dengan Pengering Rumah Kaca Santosa, Budi ; Tantalu , Lorine ; Rozana
Prosiding SENTIKUIN (Seminar Nasional Teknologi Industri, Lingkungan dan Infrastruktur) Vol 1 (2018): PROSIDING SENTIKUIN
Publisher : Fakultas Teknik Universitas Tribhuwana Tunggadewi

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Abstract

Jackfruit sweets are one of the jackfruit processing with drying technology application to extend the shelf life, strengthen the aroma and taste, increase nutritional value, and increase the selling value of jackfruit. The problem with partners is the color of products that experience browning and do not have standard packaging. The method of carrying out the activities was carried out in a participatory manner through a series of programs, namely (1) technical guidance activities, (2) intensive business assistance with emphasis on improving product quality, formulating marketing strategies, and implementing business bookkeeping, and (3) facilitating product packaging design. The results of the activity showed that the community partnership program conducted in the sweets jackfruit business group was able to provide some improvements both in terms of candied jackfruit production and business management. The quality of the product produced is better in terms of appearance and packaging.
ANALISA USAHA PEMBUATAN NATA DE COCO BERANTIOKSIDAN MENGGUNAKAN KULIT BUAH NAGA Putra, Gregorius Guruh Handaya; Santosa, Budi; Tantalu, Lorine
Fakultas Pertanian Vol 6, No 2 (2018)
Publisher : Universitas Tribhuwana Tunggadewi

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Nata de coco is one of the processed food products from coconut water that utilizes the help of Acetobacter xylinum bacteria in forming nata de coco. Nata de coco is very rich in fiber but it needs to be added another content, one of them is by utilizing the antioxidants from dragon fruit skin extracts because it is very rich in antioxidants. So, hopefully nata de coco with rich in fiber and antioxidants is beneficial to human health, especially for digestive health and also to prevent the occurrence of degenerative diseases such as cancer, coronary heart disease and hypertension and can increase the economic value of nata de coco with antioxidant. The purpose of this study was to calculate the business analysis of the production of nata de coco with antioxidant. The results showed that based on the calculation of business feasibility analysis, the calculation of BEP was IDR.25,672,878, HPP was IDR. 1670.45 / 750 g, the selling price was IDR. 1921.02, the net profit per day was IDR. 50,144, and the RCR was 1.09. Since the RCR was more than one then the business is said to succeed. Nata de coco merupakan salah satu olahan produk pangan dari air kelapa yang memanfaatkan bantuan bakteri Acetobacter xylinum dalam membentuk nata de coco. nata de coco sangat kaya serat namun perlu ditambahkan kandungan lain salah satunya adalah dengan memanfaatkan antioksidan dari ekstrak kulit buah naga karena ekstrak kulit buah naga sendiri sangat kaya akan antioksidan sehingga diharapkan selain nata kaya akan serat juga kaya akan antioksidan yang bermanfaat untuk kesehatan manusia terutama untuk kesehatan pencernaan dan juga untuk mencegah terjadinya penyakit degeneratif seperti kanker, jantung koroner dan hipertensi serta dapat meningkatkan nilai ekonomis penjualan nata de coco berantioksidan. Tujuan dari penelitian ini adalah untuk menghitung analisa usaha dari pembuatan nata de coco berantioksidan. Hasil penelitian menunjukkan bahwa berdasarkan perhitungan analisa kelayakan usaha maka didapatkan perhitungann BEP sebesar Rp. 25.672.878, HPP Rp. 1670.45/ 750 g, harga jual Rp. 1921.02, keuntungan bersih perhari Rp.50144, dan RCR sebesar 1,09, karena RCR lebih dari satu maka usaha dikatakan berhasil.
APLIKASI ENZIM PAPAIN DALAM PEMBUATAN TEPUNG CANGKANG KERANG DARAH (Anadara granosa) Darat, Kristian Umbu; Mushollaeni, Wahyu; Tantalu, Lorine
Fakultas Pertanian Vol 6, No 1 (2018)
Publisher : Universitas Tribhuwana Tunggadewi

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Blood Clam is one of marine biota whose production amount is greatly increased throughout the year. However, the utilization of blood clam shell has not been maximized. Blood clam shell has only become a general waste at the fish auction. This study aimed to determine the proper concentration of papain enzyme to produce the best quality of clam shell flour. The calculation of business feasibility analysis was done descriptively with capital investment. The results of this study indicated that with a capacity of 20 kg per day the investment capital of IDR 1,917,817 with operational cost was IDR 4,260,000 per year. The calculation of business was carried out within one year and the HPP was IDR 17,228,46 / kg. The net profit per day of 10% was IDR 31,011.12 with BEP value was IDR 30,428,571.42 per year. RCR obtained from the calculation of the business feasibility of the blood clams shell flour was 1.10. Kerang Darah merupakan salah satu hasil biota laut yang jumlah produksi selalu meningkat sepanjang tahun. Namun pemanfaatan cangkang kerang darah belum maksimal. Keadaan cangkang kerang darah hanya menjadi limbah umunya di tempat pelelangan ikan. Penelitian ini bertujuan untuk mengetahui konsentrasi enzim papain yang tepat untuk menghasilkan tepung cangkang kerang darah dengan kualitas terbaik. Perhitungan analisa kelayakan usaha dilakukan secara deskriptif dan investasi. Hasil penelitian ini menunjukkan bahwa dengan kapasitas 20 kg per hari diperoleh modal investasi sebesar Rp. 1.917.817 dengan biaya operasional sebesar Rp. 4.260.000 per tahun. Perhitungan usaha dilaksanakan dalam jangka satu tahun dan didapatkan HPP sebesar Rp. 17.228,46/kg. Keuntungan bersih per hari dari 10% adalah Rp. 31.011,12 dengan nilai BEP adalah Rp. 30.428.571,42 per tahun. RCR yang diperoleh dari hitungan kelayakan usaha pembuatan tepung cangkang kerang darah adalah 1,10.
VARIASI LAMA PERENDAMAN DAN KONSENTRASI ASAM ASETAT DALAM PEMBUATAN TEPUNG CANGKANG KERANG DARAH (Anadara granosa) Lamadiko, Abdul Gani; Mushollaeni, Wahyu; Tantalu, Lorine
Fakultas Pertanian Vol 6, No 1 (2018)
Publisher : Universitas Tribhuwana Tunggadewi

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Clam Shell is a potential source of minerals, especially calcium that can be used as fortificant in food or animal feeding, so it can increase the added value of waste fishery. However, the researches to utilize the shell of clams have not been disclosed so far, because shells are very hard and difficult to process. Therefore, a research is needed to obtain organic solvents that can soften the shell, making it easier to process. One such type of solvent is acetic acid. The objective of this research was to get the best immersion duration and concentration of acetic acid to produce the best quality of clam shell flour and get the economic feasibility to the business of making clam shell flour on a small scale industry. This research used a Randomized Block Design (RAK) of factorial pattern with two factors: soaking period (1 day, 2 days, 3 days) and concentration of acetic acid (50%, 75%, 100%). A repetition was done 3 times, so that 27 units of experiments were obtained. The research parameters included (1) physicochemical test such as calcium content, ash content, moisture content, white degree, yield, protein content and total acid content, and (2) preference test from color and aroma. The best treatment of the study was the clam shell which was soaked for 2 days using 75% concentration of acetic acid solution. The business of clam shell flour in the small scale industry was feasible to work with BEP of Rp. 1,139,11,- and RCR of 1.15. Kulit kerang berpotensi sebagai sumber mineral terutama kalsium yang dapat digunakan sebagai fortifikan dalam pangan atau pakan ternak, sehingga dapat meningkatkan nilai tambah limbah hasil perikanan. Namun demikian, penelitian untuk memanfaatkan cangkang kerang darah yang hingga saat ini belum banyak diungkapkan, karena cangkang kerang sangat keras dan sulit untuk diolah. Oleh karena itu sangat diperlukan penelitian untuk mendapatkan pelarut organik yang dapat melunakkan cangkang, sehingga lebih mudah diolah. Salah satu jenis pelarut tersebut adalah asam asetat. Penelitian ini bertujuan untuk mendapatkan lama perendaman dan konsentrasi asam asetat yang tepat untuk menghasilkan tepung cangkang kerang darah dengan kualitas terbaik serta mendapatkan perhitungan kelayakan ekonomi terhadap usaha pembuatan tepung cangkang kerang darah pada skala industri kecil. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) faktorial dengan dua faktor yaitu lama perendaman (1 hari, 2 hari, 3 hari) dan konsentrasi asam asetat (50%, 75%, 100%). Ulangan dilakukan sebanyak 3 kali, sehingga diperoleh 27 unit percobaan. Parameter penelitian meliputi (1) uji fisikokimia yaitu kadar kalsium, kadar abu, kadar air, derajat putih, rendemen, kadar protein dan kadar total asam, dan (2) uji kesukaan yaitu warna dan aroma. Perlakuan terbaik dari penelitian adalah tepung cangkang kerang darah yang direndam selama 2 hari menggunakan larutan asam asetat dengan konsentrasi 75%. Usaha tepung cangkang kerang darah dalam skala industri kecil layak diusahakan dengan BEP sebesar Rp. 1.139,11,- dan RCR sebesar 1,15.
ANALISA KELAYAKAN USAHA PADA PEMBUATAN MUFFIN DENGAN PEMANFAATAN BUBUK TERUNG UNGU (Solanum molongena L.) Primasari, Maria; Tantalu, Lorine; Santosa, Budi
Fakultas Pertanian Vol 6, No 2 (2018)
Publisher : Universitas Tribhuwana Tunggadewi

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Muffins are a type of snack that is used by the public because of its delicious taste and relatively affordable price. Personal size muffins have a dense texture and are very lumpy in the contents. Increased preliminary process of feasibility in making muffins using purple eggplant powder. The analytical study of making muffins with balanced flour with purple eggplant powder uses calculations to find the total investment and depreciation costs. Then look for Cost of Production, Cost of Goods Sold (HPP), Break Event Point (BEP), Revenue Cost Ratio (RCR). And calculate production profit in one day. The results of this study using a form of muffin business is feasible because the production HPP is Rp. 4,101 / pack, the sales HPP with a 15% interest is Rp. 4,717 / pack. With a BEP of Rp 72,032,723, and a 1.15 Inch RCR, the business is feasible. Muffin adalah jenis jajanan yang disukai masyarakat karena rasanya enak dan harganya yang relative terjangkau. Muffin dengan ukuran personal memiliki tekstur padat dan agak menggumpal di bagian isinya. Mendapatkan prthitungan analisis kelayakan usaha pada pembuatan Muffin dengan memanfaatkan bubuk terung ungu. Penelitian analisa usaha pembuatan Muffin dengan proporsi tepung terigu dengan bubuk terung ungu ini menggunakan perhitungan untuk mencari total biaya investasi investasi dan depresiasi. Kemudian mencari Harga Pokok Produksi, Harga Pokok Penjualan (HPP), Break Event Point (BEP), Revenue Cost Ratio (RCR). Dan menghitung keuntungan produksi dalam satu harinya. Hasil penelitian ini menggunakan bentu usaha muffin ini layak diusahakan karena HPP produksi Rp 4.101/bungkus, HPP penjualan dengan bunga 15% adalah Rp 4.717/bungkus. Dengan BEP Rp 72.032.723, dan RCR 1,15 sehingga usaha layak dijalankan.
INDENTIFIKASI KADAR GULA DAN KADAR NIKOTIN TEMBAKAU TALI SUMBA BARAT DAYA BERDASARKAN POSISI DAUN PADA BATANG Dendo, Lusia; Tirtosastro, Samsuri; Tantalu, Lorine
Fakultas Pertanian Vol 6, No 2 (2018)
Publisher : Universitas Tribhuwana Tunggadewi

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Nicotine and sugar levels of have an important role in tobacco products. Nicotine affects the heaviness of cigarette smoke taste. A higher nicotine content will make the smoking taste heavier, in the contrary, a lower the nicotine content, will make the smoking taste lighter. Meanwhile, sugar has a role of alleviating the taste of cigarette smoke, but if it is too high it causes heat and irritation in the esophagus. This research aimed to identify the sugar and nicotine levels content of rope tobacco leaves based on the position of the leaves on the stem using factorial randomized block design (RBD). The first factor consisted of 3 levels of identification of three leaf positions, namely the upper leaf, middle leaf, and lower leaf, and the second factor consisted of 2 levels namely location one and location two and it repeated 3 times. The material studied was rope tobacco from two locations from Southwest Sumba Regency. Location I and Location II have different levels of nicotine and sugar levels. The location I had the highest nicotine content in the middle leaf position was 4.23% and the highest sugar content in the position of middle leaf was 5.12%. In location II the highest nicotine content in the upper leaf position was 6.39% and the sugar content in the upper leaf position was 3.18%. The high level of nicotine was influenced by the position of the leaves. A higher position of the leaves on the stem makes a higher nicotine level. The high level of sugar in tobacco leaves is caused by the way of cultivation which is influenced by the number of leaves left on the stem. Kadar nikotin dan kadar gula mempunyai peran yang penting dalam produk tembakau. Nikotin berpengaruh terhadap beratnya rasa isap asap rokok. Makin tinggi kadar nikotin rasa isapnya makin berat, sebaliknya tembakau yang berkadar nikotin rendah rasa isapnya makin ringan. Sedangkan gula mempunyai peran meringankan rasa asap rokok, tetapi bila terlalu tinggi menyebabkan panas dan iritasi di kerongkongan. Penelitian tentang identifikasi kadar gula dan kadar nikotin daun tembakau tali berdasarkan posisi daun pada batang menggunakan Rancangan Acak Kelompok (RAK) dalam faktorial. Faktor pertama teridiri dari 3 taraf identifikasi tiga posisi daun, yaitu daun atas, daun tengah, dan daun bawah, dan faktor kedua terdiri dari 2 taraf yaitu lokasi satu dan lokasi dua dan diulang sebanyak 3 kali. Bahan yang diteliti yaitu tembakau tali dari dua lokasi asal Kabupaten Sumba Barat Daya. Lokasi I dan Lokasi II memiliki tingkat kadar nikotin dan gula yang berbeda. Lokasi I kadar nikotin tertinggi pada posisi daun tengah yaitu 4,23% dan kadar gula tertinggi pada posisi daun tengan sebesar 5,12%. Lokasi II kadar nikotin tertinggi pada posisi daun atas yaitu 6,39% dan kadar gula pada posisi daun atas yaitu 3,18%. Tingginya kadar nikotin dipengaruhi oleh posisi daun semakin ke atas posisi daun pada batang maka kadar nikotin semakin tinggi. Tingginya kadar gula pada daun tembakau disebabkan oleh cara budidaya yang dipengaruhi oleh banyak dan sedikitnya jumlah daun yang disisakan pada batang.
ANALISA KELAYAKAN USAHA PEMBUATAN BROWNIES DENGAN PROPORSI TEPUNG TERIGU DAN BUBUK TERUNG UNGU Anindita, Cipta Ayu; Tantalu, Lorine; Santosa, Budi
Fakultas Pertanian Vol 6, No 2 (2018)
Publisher : Universitas Tribhuwana Tunggadewi

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Brownies is a type of cake containing carbohydrates and fat. To reduce excess fat in food, required fiber is indigestible food ingredients that have a positive nutritional properties. This study was conducted to analyze their feasibility in the brownies make use of flour and powdered purple eggplant. The total cost of production required within 1 year is Rp. 31.43 million, - with a production capacity of over 1 year amounting to 31,200 packs / 50 gr. Total cost depreciation amounted to Rp. 1.316 million, - it can be obtained by HPP of Rp. 1049.55 / 50 gr. The selling price of the packaging is Rp. 1206.98 / 50 gr to determine a gain of 15%. The net gain per day was obtained Rp. 15 743, -. BEP obtained is equal Rp.12.530.120,5, - and RCR = 1.053. Brownies merupakan jenis kue yang mengandung karbohidrat dan lemak. Untuk mengurangi kelebihan lemak pada bahan pangan, diperlukan serat yang merupakan bahan pangan tidak tercerna yang mempunyai sifat positif bagi gizi. Penelitian ini dilaksanakan dengan tujuan untuk menganalisa kelayakan usaha pada brownies dengan memanfaatkan tepung terigu dan bubuk terung ungu. Total biaya produksi yang dibutuhkan dalam waktu 1 tahun yaitu sebesar Rp. 31.430.000,- dengan kapasitas produksi selama 1 tahun yaitu sebesar 31.200 bungkus/50 gr. Total biyaya penyusutan adalah sebesar Rp. 1.316.000,- maka dapat diperoleh HPP sebesar Rp. 1.049,55/50 gr. Harga jual kemasan adalah Rp. 1.206,98/50 gr dengan menentukan keuntungan sebesar 15%. Keuntungan bersih perhari diperoleh sebesar Rp. 15.743,-. BEP yang diperoleh yaitu sebesar Rp.12.530.120,5,- dan RCR = 1,053
Co-Authors Ach. Nur Wakid Ahmadi, Mamad Aliyah, Ni’matul Ambu Kaka, Fransiska Anindita, Cipta Ayu Bano, Isabela Gracela Bano, Isabella Gracela Budi Santosa Budi Santosa Budi Santosa Budi Santosa Budi Santosa Darat, Kristian Umbu Dendo, Lusia Desi, Yohana Erlina Edyson Indawan Evan, Luky Ferianus Wunga Gatut Suliana Imroatus Sholiqah Imroatus Sholiqah Isrofatin Isrofatin Isrofatin Isrofatin, Isrofatin Kaka , Yohana Depa Kaka, Yohana Depa Kgs . Ahmadi Kgs Ahmadi Kgs Ahmadi Lamadiko, Abdul Gani Leonardo.S, Aldo Melkianus Malo Mifzal, Adib Maula Moni, Kandida Juita Mufidah, Elya Mulyanto Mulyanto Natanael Woleka Sairo Ndare, Karolina Nonok Supartini Nonok Supartini Novita Sari Nursyamsiyah, Anis Nuruddin, Nuruddin Panjang, Meha Tara Pote, Yulita Reda Bali Pramono Sasongko Primasari, Maria Puji Putro Ardianto Putra, Gregorius Guruh Handaya Rosalia May Nyonya Rozana Rozana Rozana Rozana Rozana Rozana Rozana, Rozana Samsuri Tirtosastro Sanny, Rianny Sarni, Yunita sephariadi, krisostomus Sri Handayani Sri Sudaryanti, Sri Sudirman Sudirman Suhindra, Rahmad Suliana, Gatut Untung Sugiarti Veliska, Audrya Nasywa Wahyu Musholaeni, Wahyu Wahyu Mushollaeni Walus, Rikardus Watang, Natalia D. Christy Wika, Yuliana Wirawan, Wirawan Zain Fuadi