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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
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Mathematics Nursing Physics Public Health Social Sciences Other

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PENAMBAHAN EKSTRAK KULIT BUAH NAGA PADA PENGEMBANGAN PRODUK NATA DE COCO BERANTIOKSIDAN Budi Santosa; Lorine Tantalu; Untung Sugiarti

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v10i1.1433

Abstract

Nata de coco is made from coconut water which is processed by fermentation using Acetobacterxylinum. The nutrients in this product are mostly cellulose fibers better known as bacterial cellulose. High fiber in it makes this product suitable for health when consumed. This study aims to determine the best treatment that gives the results of quality nata de coco. The experimental design used in this study was Factorial Completely Randomized Design with two treatment factors, namely the first factor comparison between dragon fruit skin extract and coconut water, consisting of five levels of treatment P1 = 5% dragon fruit skin extract: 95% coconut water, P2 = 15% dragon fruit skin extract: 85% coconut water, P3 = 25% dragon fruit skin extract: 75% coconut water, P4 = 35% dragon fruit skin extract: 65% coconut water, P5 = 45% dragon fruit skin extract: 55 % coconut water. The second factor is the boiling temperature, consisting of three levels of treatment S1 = 30ºC, S2 = 40ºC, S3 = 50ºC. Repeat for each treatment combination twice. Observation parameters included thickness of nata, weight of nata, anthocyanin level and fiber content. The results showed that the addition of dragon fruit skin extract had not been able to increase the thickness of the nata, nata weight and nata fiber levels but could increase the level of anthocyanin nata. The highest proportion of thickness, weight and highest levels of nata de coco fiber was obtained in the treatment of 5% dragon fruit skin extract and 95% coconut water. The best proportion with the highest anthocyanin level is in the treatment of 45% dragon fruit skin extract and 55% coconut water. The best boiling temperature is at 300C. Boiling temperature does not affect the thickness of the weight and the fiber content of nata de coco. Boiling temperature significantly affects the anthocyanin level of nata de coco..
Efek variasi suhu dan waktu blanching pada kualitas manisan nangka kering (Artocarpus heterophyllus) Lorine Tantalu; Sri Handayani; Rozana Rozana; Ferianus Wunga

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v11i1.1864

Abstract

The aim of this study was to obtain a combination of blanching temperature and time in making candied jackfruit. Randomized factorial was used as research design within two factors, namely blanching temperature (80oC, 85oC, and 90oC) and blanching time (2, 3, and 4 minutes). The quality test of candied dried jackfruit includes organoleptic test of the hedonic scale scoring method namely taste, color, aroma, and texture. Chemical tests include water content, sugar content, and yield. The best treatment is a combination of 90oC blanching temperature and 4 minutes blanching time, which produces a product with a water content of 40.91%, a sugar content of 73.72%, even for yield raised up to 35.51%. Taste, color, aroma, and texture parameters did not show any real effect. Based on the results of the business feasibility analysis, it is found that the processing of the candied jackfruit processing industry is feasible to be cultivated on a small industrial scale.
Peningkatan derajat putih tepung apel malang menggunakan pengering vakum (Vacuum Drying) untuk mendapatkan suhu dan waktu pengeringan terbaik Puji Putro Ardianto; Lorine Tantalu; Sri Handayani; Sudirman Sudirman

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v13i1.2740

Abstract

The purpose of this study was to increase the whiteness in the process of making apple flour so that it can be used as a base for making various kinds of food preparations. The treatment are comparing the best temperature and time, which each of them will be used in different times, namely 2 hours, 4 hours, 6 hours and 8 hours. This study used a ran-domized block design method (RAK) which was arranged in two factors, namely factor 2. And for temperature (T): 50˚C (T1), 55˚C (T2), 60˚C (T3), 65˚C (K4). The results of data analysis using ANOVA for all parameters showed significant differences. For the highest mean value for yield, whiteness, amylose and amylopectin content, crude fiber content was 14.50% respectively (at treatment temperature of 50oC with 2 hours drying time); 78.50% (at treatment temperature of 60oC with a drying time of 2 hours); 55.29% (at a temperature treatment of 65oC with a drying time of 8 hours); and 18.26% (at a tempera-ture treatment of 50oC with a drying time of 2 hours). Meanwhile, the lowest water con-tent value is at an average value of 17.46% at a temperature treatment of 65oC for 8 hours. The best treatment to produce apple flour with the best parameter value was ob-tained in the treatment with a temperature of 55oC with a drying time of 2 hours.
Komposisi gizi tahu kombinasi dari kacang tunggak dan kedelai yang dibuat dengan bahan penggumpal asam cuka dan biang tahu Wahyu Mushollaeni; Lorine Tantalu; Melkianus Malo

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v13i1.2742

Abstract

One of the typical foods consumed daily as a side dish by the community is tofu. Tofu is made with soybean as raw material which is crushed into a pulp and protein coagulated to form the texture of the tofu. Until now, soybeans are the main raw material for making tofu. In fact, according to the analysis, the projection of soybean demand is much higher than the supply of soybeans that can be produced, so that the potential to meet the demand for soybeans will be carried out through imports. Imported soybeans will affect the selling price of tofu because the price of imported soybeans varies depending on the exchange rate and under certain conditions, the price of imported soybeans is cheaper. If this condition continues, the original tofu made from local soybeans will be crushed by the use of imported soybeans, farmers will lose because local soybeans are not selling well, tofu traders suffer a lot, the price of tofu varies, and it is possible to reduce the original taste of local tofu. Therefore, it is necessary to have raw materials that can substitute soybeans in making tofu, including cowpeas. This study aims to determine the combination of cowpea-soybean formulations and coagulation ingredients to produce the best physicochemical quality of tofu. The best treatment is the use of a combination of 90% soybeans with 10% cowpeas and vinegar as a coagulant for protein. The treatment resulted in tofu with levels of protein, fat, fiber, carbohydrates, water, and ash, respectively 12.10%; 2.8%; 0.6%; 9.29%; 71.56%; and 3.64%.
Sintesis selulosa bakteri dari jerami kulit nangka dengan penambahan beberapa konsentrasi sukrosa Budi Santosa; Lorine Tantalu; Natanael Woleka Sairo

Publisher : Fakultas Pertanian Universitas Yudharta Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (940.829 KB) | DOI: 10.35891/agx.v13i1.2881

Abstract

Introduction: Bacterial cellulose or also called nata is a drink shaped like a gel, white, consisting of cellulose (dietary fiber) made from a liquid medium containing carbohydrates by fermenting using the help of microbes with the name Acetobacter xylinum. The purpose of this study was to obtain the best concentration of sucrose in bacterial cellulose synthesis from jackfruit skin straw. Methods: The experimental design used in this study is a complete randomized design of a single factor, as a factor in the concentration of sucrose consisting of 5 levels namely K1 = 1%, K2 = 1.5%, K3 = 2%, K4 = 2.5% and K5 = 3%. Each treatment is repeated 5 times so that the total sample observed as many as 25 pieces. The observed parameters are the thickness of the nata, the weight of the nata, the total fiber content of the nata and the beginning of the formation of nata. Parameters of nata thickness, weight of nata and total fiber content of nata were observed on the 14th day of fermentation after harvesting nata. The initial parameters of the formation of nata are observed at the beginning of fermentation. Results: The results showed that nata thickness increased at 1%, 1.5% and 2% sucrose concentrations. The highest weight of jackfruit skin straw nata was found in the treatment with 2% sucrose concentration, which was 215.8 grams. The sucrose concentration of 2% resulted in the highest fiber content when compared to other treatments. The initial formation of jackfruit skin straw nata was the fastest at the 2% sucrose concentration treatment, which was 2.2 days. Conclusion: The best bacterial cellulose (nata) of jackfruit skin straw was obtained from the treatment with 2% sucrose concentration.
PKM Kelompok Usaha Pembuatan Manisan Nangka di Desa Selorejo-Kucur Kecamatan Dau Kabupaten Malang Provinsi Jawa Timur Budi Santosa; Lorine Tantalu; Rozana Rozana
JAPI (Jurnal Akses Pengabdian Indonesia) Vol 3, No 2 (2018)
Publisher : Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (595.432 KB) | DOI: 10.33366/japi.v3i2.1049

Abstract

Program pemberdayaan masyarakat ini bertujuan untuk meningkatkan kualitas produk manisan nangka kering yang dihasilkan oleh industri berskala kecil yakni CV. Pia Toulip yang bertempat di Desa Selorejo-Kucur Kecamatan Dau Kabupaten Malang Provinsi Jawa Timur. Strategi yang digunakan guna mencapai tujuan tersebut adalah dengan melalui beberapa kegiatan diantaranya kegiatan pendampingan dalam perbaikan penanganan bahan baku, pendampingan proses produksi dan proses pengemasan, pendampingan penyusunan SOP, serta pendampingan kegiatan pemasaran yang bekerjasama dengan CV. Mitra Market. Kegiatan yang dicapai adalah peningkatan keterampilan dalam membuat manisan serta kualitas produk yang sesuai dengan standar mutu SNI manisan kering berupa warna produk yang tidak mengalami browning. Produk yang dihasilkan berwarna kuning keemasan sebagai hasil dari pengeringan dengan pengelolaan suhu yang baik melalui penerapan alat pengering. Pendampingan kegiatan pengemasan juga dilakukan dengan memperhatikan kelayakan usaha. Kegiatan pemasaran dilakukan dengan melibatkan CV. Mitra Market selaku pihak penjual yang sebelumnya dilakukan uji pasar terkait kualitas produk. Perlu dilakukan pendampingan lebih lanjut khususnya pada CV. Pia Toulip.
Inovasi Kandang Siang Malam untuk Budidaya Maggot Black Soldier Fly di Bank Sampah Eltari M-230 Lorine Tantalu; Nonok Supartini; Edyson Indawan; Kgs Ahmadi; Zain Fuadi
Prosiding SENTIKUIN (Seminar Nasional Teknologi Industri, Lingkungan dan Infrastruktur) Vol 5 (2022): PROSIDING SENTIKUIN
Publisher : Fakultas Teknik Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Abstrak Bank sampah Eltari M-230 merupakan salah penggiat upaya pengolahan sampah organik dapur dengan memanfaatkan maggot. BapakmYusuf sebagai ketua Bank Sampah M-230 yang berlokasi di RW 6 Kelurahan Cemorokandang Kecamatan Kedungkandang sebelumnya telah membangun kandang Black Soldier Fly (BSF) untuk menghasilkan telur dan maggot sebagai agen konversi sampah organik dapur. Serangan hama tikus yang melubangi kandang mengakibatkan beberapa hewan seperti cicak dan semut masuk ke dalam kandang, sehingga produktivitas telur maupun maggot menurun. Upaya pemindahan budidaya menjadi didalam kamar pribadi Pak Yusuf menjadi pilihan terakhir untuk melanjutkan kegiatan budidaya. Tujuan utama dalam kegiatan pengabdian bersama peneliti PKM Unitri, ini upaya untuk mengimpelemntasikan gagasan bersama untuk menyelesaikan permasalahan turunnya produktivitas telur BSF dengan inovasi terkait rekayasa keteknikan dengan membuat kandang siang malam untuk budidaya maggot BSF berhasil terselesaikan. Mulai dari pemahaman daur hidup BSf sebagai dasar desain inovasi kandang baru, pemilihan material yang tidak mudah rusak oleh adanya hama maupun perubahan cuaca dalam waktu yang lebih lama serta harga yang lebih ekonomis menjadi target sasaran perubahan desain kandang BSF yang diberi nama kandang siang malam. Telur maggot yang dihasilkan dalam kegiatan penelitian sekaligus pengabdian ini berupa pencapaian peningkatan 9 kali lipat dari berat awal yang hanya mencapai 5 gram menjadi 47,15 gram. Kata Kunci : Bank Sampah Eltari M-230; Black Soldier Fly; Kandang Maggot Abstract The Eltari M-230 waste bank is one of the activists in efforts to process kitchen organic waste by utilizing maggot. Mr. Yusuf as chairman of the M-230 Garbage Bank located in RW 6 Cemorokandang Village, Kedungkandang District, had previously built a Black Soldier Fly (BSF) cage to produce eggs and maggot as agents for converting kitchen organic waste. The attack of rat pests that made holes in the cage resulted in several animals such as lizards and ants entering the cage, so that egg and maggot productivity decreased. Efforts to transfer cultivation to Pak Yusuf's private room are the last resort to continue cultivation activities. The main objective in the joint service activity with PKM Unitri researchers, is an effort to implement a joint idea to solve the problem of decreasing BSF egg productivity with innovations related to engineering engineering by making cages day and night for BSF maggot cultivation successfully resolved. Starting from understanding the BSf life cycle as the basis for the design of new cage innovations, selecting materials that are not easily damaged by pests or weather changes for a longer time and a more economical price are the targets for changing the design of BSF cages, which are called day and night cages. The maggot eggs produced in this research and service activity are in the form of achieving a 9-fold increase from the initial weight which only reached 5 grams to 47.15 grams. Keyword : Eltari M-230 Waste Bank; Black Soldier Fly; Maggot Cage
Pembuatan Isi Siomay Ayam dengan Formulasi Tanaman Krokot (Portulaca oleracia L.) Imroatus Sholiqah; Lorine Tantalu; Wahyu Mushollaeni; Muchammad Abdul Ghofur
Prosiding SENTIKUIN (Seminar Nasional Teknologi Industri, Lingkungan dan Infrastruktur) Vol 5 (2022): PROSIDING SENTIKUIN
Publisher : Fakultas Teknik Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Abstrak Penelitian ini bertujuan untuk mengetahui pengaruh penambahan formulasi tanaman krokot (Portulaca olerace L.) terhadap pembuatan isi siomay ayam. Parameter yang diuji adalah kadar protein, serat kasar, dan organoleptik. Penelitian ini terdiri dari beberapa tahapan, yaitu: pengumpulkan bahan baku, pengolahan, pengujian atas parameter penelitian, penghitungan hasil uji, dan analisa data. Tahap yang menjadi prioritas yaitu pembuatan adonan isi siomay dengan perlakuan 5 formulasi krokot. Hasil penelitian menunjukkan bahwa isi siomay ayam dengan penambahan formulasi tanaman krokot memiliki kadar protein tertinggi dengan jumlah kadar protein sebesar 189.9425 mg/L, sedangkan kadar protein paling rendah memiliki kandungan kadar protein sebesar 163.8506 m/L. Untuk kadar serat tertinggi isi siomay dengan formulasi tanaman krokot memiliki jumlah kadar serat kasar sebesar 1,94% dan yang paling rendah memiliki kadar serat kasar sebesar 1,85%. Pada hasil uji organoleptik penilaian panelis terhadap kesukaan rasa dengan hasiil nilai rata-rata kesukaan tertinggi yaitu 4,250 dengan perlakuan 57% daging ayam dan 9% tanaman krokot. Abstract This study aims to determine the effect of the addition of purslane (Portulaca olerace L.) formulation on the manufacture of chicken dumplings. Parameters tested were protein content, crude fiber, and organoleptic. This research consists of several stages, namely: collecting raw materials, processing, testing research parameters, calculating test results, and data analysis. The priority stage is the preparation of dumplings filled with 5 purslane formulations. The results showed that the content of chicken dumplings with the addition of purslane plant formulation had the highest protein content with a total protein content of 189.9425 mg/L, while the lowest protein content had a protein content of 163.8506 m/L. For the highest fiber content, the content of dumplings with the purslane plant formulation had a total crude fiber content of 1.94% and the lowest had a crude fiber content of 1.85%. In the organoleptic test results, the panelist's assessment of the most preferred color had an average value of 3.875 with a treatment of 97% chicken meat and 9% purslane plants. For the organoleptic test results, the panelist's assessment of the most preferred of taste preference resulted in the highest average preference score of 4.250 with 57% chicken meat and 9% purslane plant. Keyword : purslane; siomay; protein; crude fiber
Pelatihan Pembuatan Pakan Unggas Berbasis Maggot Dari Bank Sampah Eltari M-230 Kelurahan Cemoro Kandang Kota, Malang Nonok Supartini; Lorine Tantalu; Edyson Indawan; Kgs Ahmadi; Ach. Nur Wakid
Society : Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol. 3 No. 2 (2023): Vol.3 No.2, April 2023
Publisher : Universitas Dinamika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37802/society.v3i2.288

Abstract

Meningkatnya harga pakan merupakan permasalahan yang selalu dihadapai oleh para peternak khususnya peternak unggas, sehingga menjadikan peternak mencari alternatif solusi dalam menekan kebutuhan biaya pakan. Penggunaan pakan yang ekonomis dan efisien sangat diperlukan dalam budidaya ayam petelur, karena akan mengurangi biaya produksi pakan. Diperlukan tambahan protein yang murah dan efektif ke dalam bahan pakan ternak. Salah satu upaya yang bisa membantu mengatasi masalah ini adalah melalui implementasi maggot sebagai pakan. Solusi ini tepat untuk mengatasi kebutuhan pakan protein tinggi yang disertai dengan pengadaan maggot yang mudah dengan cara budidaya maggot dari sampah organik dapur. Pengabdian masyarakat dalam bentuk pelatihan maggot sebagai alternatif pakan ternak telah dilaksanakan di Bank Sampah Eltari M-230 Kedungkandang Kota Malang. Metode pelaksanaan pelatihan ini dilakukan melalui proses ceramah, diskusi sekaligus praktek pembuatan pakan layer dari maggot. Hasil dari pelatihan kepada masyarakat menunjukkan antusiasme masyarakat yang besar, yaitu ditunjukkan dengan keaktifan POKJA (Kelompok Kerja) Kelurahan Cemoro Kandang dalam mengikuti kegiatan dari awal sampai akhir serta menjawab pertanyaan survei dengan prosentase sangat paham tertinggi terdapat pada item penilaian bahan penting untuk dijadikan pelet unggas (71%), penilaian paham tertinggi terdapat pada penilaian praktek persiapan bahan baku pembuatan pakan unggas menggunakan maggot (54%), cukup paham tertinggi terdapat pada penilaian proses pembuatan pakan maggot (21%). Sementara penilaian kurang dan tidak paham terdapat pada kandungan nutrisi pada maggot (8% dan 4%). Kesimpulan dari adanya kegiatan pelatihan pembuatan pakan unggas petelur (layer) berbasis maggot di Bank Sampah Eltari untuk pakan unggas ini telah terselesaikan dengan sukses dengan dibuktikan adanya peningkatan tingkat pemahaman serta kompetensi skill peserta tentang penggunaan maggot sebagai bagian dari fase kehidupan Black Soldier Fly sebagai bahan alternatif pakan.
ANALISIS KELAYAKAN USAHA PRODUK STIK JAGUNG SKALA RUMAH TANGGA: An analysis of Appropriateness Business Product Stick Corn in Household Industry Sarni, Yunita; Musholaeni, Wahyu; Tantalu, Lorine
Journal Of Industrial Engineering & Technology Innovation Vol. 1 No. 1 (2023): Journal Of Industrial Engineering & Technology Innovation (JIETI)
Publisher : LENVARI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61105/jieti.v1i1.11

Abstract

Analisa kelayakan usaha dilakukan untuk menentukan apakah kegiatan tersebut layak atau tidak untuk dijalankan dilihat dari sisi ekonomi. Penelitian ini bertujuan Untuk Mendapatkan Analisis Kelayakan Usaha produk Stik Jagung yang dihasilkan Umkm Skalah Rumah Tangga. Aspek analisia  kelayakan usaha yang dibahas pada penelitian ini mencakup HPP, BEP, R/C Ratio, serta analisis kelayakan usaha NPV, IRR dan PP. Adapun data tersebut digunakan untuk mengetahui layak atau tidaknya usaha ini dijalankan. Usaha produk pangan olahan stik jagung dikatakan layak. Hal ini didasarkan pada: (a) Net present value (NPV) yang bernilai positif, yakni Rp.283.692.472, (b) IRR sebesar 136% yang menunjukkan angka lebih tinggi dibandingkan dengan tingkat suku bunga bank, yaitu 12%, (c) B/C ratio sebesar 1,54, (d) payback period yang lebih pendek dari umur proyek yakni sebesar 8,68046. Hal ini berarti bahwa seluruh investasi yang dilakukan dapat kembali dalam jangka waktu 8 bulan lebih 20 hari.
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