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All Journal Agrointek BIOTIK: Jurnal Ilmiah Biologi Teknologi dan Kependidikan Jurnal Penelitian Pertanian Terapan Indonesian Journal of Agricultural Research Jurnal Redoks JURNAL PERTANIAN Agroekoteknologi Tropika Lembab Jurnal Agrium Altifani Journal: International Journal of Community Engagement Edible : Jedb Prosiding Seminar Nasional Biologi, Teknologi dan Kependidikan (Biotik) Sagu Jurnal Ilmiah Mahasiswa Fakultas Tarbiyah dan Keguruan UIN Ar-Raniry Journal of Farming and Agriculture Science: Indonesian Journal of Science Environmental and Agriculture Management Assyfa Journal of Farming and Agriculture AJCD SciencePlus Altifani Journal: International Journal of Community Engagement Bionatural
Nico Syahputra Sebayang
Department Food Technology, Agriculture Faculty, University Of Muhammadiyah Palembang
Religion Agriculture, Biological Sciences & Forestry Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Veterinary Other

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THE ROLE OF AGRICULTURAL WASTE AND FERTILIZATION LEVEL NPK ON GROWTH AND RESULTS Shallots (Allium ascalonicum L.) IN THE LAND OF THE TIDEOVERLOAD TYPE D Hawayanti, Erni; Tri Astuti, Desi; Rizki Ananda, Dea; Ayu Sinta, Dela; Sebayang, Nico
Jurnal Pertanian Vol. 13 No. 1 (2022): APRIL
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jp.v13i1.5039

Abstract

Efforts to increase national food production include applying production technology through the use of organic fertilizers. These fertilizers can restore soil fertility. Various types of agricultural waste that can be used to make organic fertilizers are rice straw, banana weeds, water hyacinth, coconut fiber. This organic fertilizer is applied to the soil in solid form on shallot plants grown on tidal soil type D overflow, in Sukajadi village, sub-district. Talang Kelapa Banyuasin Regency. This study used a split plot design with 9 treatment combinations with 3 replications, 27 plots and 5 sample plants were obtained. The treatment factors are as follows: 1. Main Plot : fertilization rate of Compound NPK Fertilizer (N) N1 = 25% of Recommended Dose, N2 = 50% of Recommended Dose, N3 = 75% of Recommended Dose, 2. Sub-plots : Fertilizer Dose Agricultural waste (L) L1 = 5 tons/ha, L2= 0 tons/ha, L3 = 15 tons/ha. The data obtained were tested statistically using SPSS 26 software program. The variables observed in this study were plant height (cm), tuber weight per clump and tuber weight per plot. The purpose of the study was to obtain a dose of organic fertilizer from agricultural waste that could reduce the use of inorganic NPK fertilizer in tidal land, and it was hoped that it would be very useful for users as an applicative technology that was economically profitable and technologically easy to apply, for the government to overcome the problem of scarcity of fertilizers and for the community. especially farmers can increase production and standard of living. The results showed that the application of organic fertilizer from agricultural waste 15 tons/ha with 75% NPK fertilizer resulted in the best growth and yield of shallots at 11.30 tons/ha. Usaha untuk meningkatkan produksi pangan nasional antara lain dengan menerapkan teknologi produksi melalui penggunaan pupuk organik. Pupuk tersebut dapat mengembalikan kesuburan lahan.Berbagai jenis limbah pertanian yang dapat digunakan untuk membuat pupuk organik adalah Jerami Padi, Bonggol Pisang, enceng gondok, sabut kelapa. Pupuk organik ini diaplikasi ke tanah dalam bentuk padat pada tanaman bawang merah yang ditanam pada tanah pasang surut tipe luapan D, di desa Sukajadi kec. Talang Kelapa Kabupaten Banyuasin. Penelitian ini menggunakan rancangan split plot disign dengan 9 kombinasi perlakuan yang diulang sebanyak 3 ulangan didapatkan 27 petak dan 5 tanaman contoh. Adapun faktor perlakuan sebagai berikut : 1. Petak Utama : tingkat pemupukan Pupuk NPK Majemuk (N) N1 = 25 % Dari Dosis Anjuran, N2 = 50 % Dari Dosis Anjuran, N3 = 75 % Dari Dosis Anjuran, 2. Anak Petak : Dosis Pupuk Limbah pertanian (L) L1 = 5 ton/ha, L2= 0 ton/ha, L3 = 15 ton/ha. Data yang diperoleh diuji secara rganicc dengan menggunakan software program SPSS 26.Peubah yang diamati dalam penelitian ini adalah tinggi tanaman (cm), berat umbi per rumpun dan berat umbi perpetak. Tujuan penelitian untuk mendapatkan takaran pupuk organik limbah pertanian yang dapat mengurangi penggunaan pupuk NPK anorganik di lahan pasang surut, dan diharapkan sangat berguna bagi pengguna sebagai teknologi aplikatif yang secara ekonomi menguntungkan dan secara teknologi mudah diterapkan, bagi pemerintah dapat mengatasi masalah kelangkaan pupuk dan bagi masyarakat khususnya petani dapat meningkatkan produksi dan taraf hidupnya. Hasil penelitian menunjukan bahwa pemberian pupuk rganic limbah pertanian 15 ton/ha dengan pupuk NPK 75 % menghasilkan pertumbuhan dan hasil bawang merah terbaik yaitu 11,30 ton/ha.
The The Effects of Additioning Purple Sweet Potato Flour (Ipomoea batatas L.) on The Characteristics of White Dragon Fruit Pudding (Selenicereus undatus) Mujianto, Mujianto; Lili Zalizar; Damat Damat; Rahayu Relawati; Muhammad Dusturuddin Robbany; Nico Syahputra Sebayang; Effendi Andoko
Demeter: Journal of Farming and Agriculture Vol. 2 No. 1 (2024): March 2024
Publisher : CV. Media Digital Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58905/demeter.v2i1.227

Abstract

Pudding is one of the processed foods made by mixing agar powder into water, milk, fruit pulp, to vegetable pulp which can produce a gel and has a soft texture. White dragon fruit is a type of fruit that is rarely used as pudding, because it has a less attractive color after being processed. In  this research, white dragon fruit pudding by adding purple sweet potato flour to increase the attractiveness of color, enrich the antioxidant activity, and increase the fiber content contained in the pudding to obtain a pudding of functional value. This study used a simple randomized design group (RAK), with a focus factor concentration of purple sweet potato flour consisting of 6 levels, including P0 (0% purple sweet potato flour), P1 (5% purple sweet potato flour), P2 (10% purple sweet potato flour), P3 (15% purple sweet potato flour), P4 (20% purple sweet potato flour), and P5 (25% purple sweet potato flour) with  4 times repetitions. The raw material analysis of purple sweet potato flour includes water content, ash content, fat content, fiber content, and antioxidant activity. Analysis of white dragon fruit pudding products includes analysis of water content, ash content, fat content, fiber content, antioxidant activity, color intensity, texture, and organoleptic test (texture, taste, aroma, color, and preference). The addition of purple sweet potato flour significantly affected the water content, ash content, antioxidant activity, color intensity, texture, and organoleptic test of white dragon fruit pudding. P1 formulation (5% purple sweet potato flour) was the best formulation with the water content of 76.41%, ash content of 0.28%, fat content of 3.56%, fiber content of 0.89%, antioxidant activity of 14.33%, brightness level of 39.35, redness level of 8.02, yellowish level of 3.92, and texture of 0.34 N. Organoleptic test results texture 5 (somewhat chewy), taste 3 (somewhat tasteless purple yam), aroma 2 (not scented purple yam), color 6 (attractive), and preference 6 (like).
PENGOLAHAN PANGAN DENGAN CARA FERMENTASI Alhanannasir, Alhanannasir; Sebayang, Nico Syahputra; Parameswara, Prasetyo; Berlian, Alviona; Prisiantika, Intan; Saputra, Ilham; Ayu, Fidia; Idealistuti, Idealistuti; Murtado, Asep Dodo
Prosiding Seminar Nasional Biologi, Teknologi dan Kependidikan Vol 12, No 1 (2024): PROSIDING SEMINAR NASIONAL BIOTIK XII 2024
Publisher : Universitas Islam Negeri Ar-Raniry Banda Aceh, Aceh, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/pbio.v12i1.27970

Abstract

Fermentation is a food processing technique that utilizes microorganisms to extend shelf life, enhance nutritional value, and produce safer products with unique flavor characteristics. The fermentation process can occur naturally or with the addition of a starter, depending on the type of product being produced. This technique has been widely applied in traditional food processing across various regions, using raw materials such as soybeans, vegetables, tubers, milk, and meat. Fermented products serve not only as food sources but also as functional foods that benefit health, including as sources of antioxidants and probiotics. This study examines the advantages of fermentation as a preservation method and explains the biochemical processes that occur during fermentation, including the role of lactic acid bacteria (LAB) in improving the quality of the final product.
PENGOLAHAN PANGAN PASCA IRRADIASI Alhanannasir, Alhanannasir; Sebayang, Nico Syahputra; Wibowojo, Ari; Nurayni, Nanda; Lestari, Refin; Malik, Maulana; Junifa, Febyanca; Yani, Ade Vera
Prosiding Seminar Nasional Biologi, Teknologi dan Kependidikan Vol 12, No 1 (2024): PROSIDING SEMINAR NASIONAL BIOTIK XII 2024
Publisher : Universitas Islam Negeri Ar-Raniry Banda Aceh, Aceh, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/pbio.v12i1.28108

Abstract

Usaha untuk meningkatkan kualitas dan keamanan pangan telah diperkaya dengan beragam teknologi. Salah satu cara teknologi yang dapat digunakan adalah metode iradiasi pangan. Teknologi iradiasi melibatkan penggunaan sinar ionisasi untuk mengurangi jumlah mikroorganisme patogen dan menghambat pertumbuhan mikroba spoilage serta dapat memperpanjang umur simpan produk pangan. Tujuan penelitian ini adalah untuk mendukung peningkatan mutu dan keamanan pangan secara umum Metode penelitian yang digunakan dalam studi ini adalah tinjauan pustaka.hasil dari penelitian ini adalah Selama proses pengolahan, teknologi pangan memungkinkan penggunaan bahan yang aman dan bergizi untuk meningkatkan mutu pangan. Melalui pengembangan teknologi pangan yang efisien, mutu pangan dapat ditingkatkan dengan mengurangi atau menghilangkan mikroorganisme patogen, mengoptimalkan kandungan nutrisi, dan meningkatkan karakteristik sensorik pangan. Berdasarkan hasil penelitian ini, dapat disimpulkan bahwa Beberapa penelitian menunjukkan bahwa radiasi dapat mengurangi tingkat bakteri seperti Salmonella, Listeria monocytogenes, dan Escherichia coli pada berbagai produk pangan, termasuk ayam, sapi, makanan laut, buah-buahan, sayuran, dan biji-bijian. Penerapan iradiasi pangan dianggap sebagai metode yang lebih efektif daripada metode lainnya.Katakunci: : Pengolahan pangan secara irradiasi, dan keamanan pangan
PENGOLAHAN PANGAN DENGAN PENAMBAHAN BAHAN KIMIA NATRIUM BENZOAT Sebayang, Nico Syahputra; Alhanannasir, Alhanannasir; Murtado, Asep Dodo; Restyaningsih, Mega Bella; Yuliana, Intan; Dini, Chantika; Adriansyah, Reza; Madinah, Birral Mahdiyal; Silvyana, Silvyana
Prosiding Seminar Nasional Biologi, Teknologi dan Kependidikan Vol 12, No 1 (2024): PROSIDING SEMINAR NASIONAL BIOTIK XII 2024
Publisher : Universitas Islam Negeri Ar-Raniry Banda Aceh, Aceh, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/pbio.v12i1.28005

Abstract

The addition of food chemicals is an activity in food processing. The addition of food chemicals in the food industry aims to improve quality, extend shelf life, and maintain product safety and taste. One of the additives that is often used is sodium benzoate. sodium salts from benzoic acid. Sodium benzoate serves as a preservative that prevents the growth of microorganisms, especially fungi and some types of bacteria, which can cause damage to food products. The use of sodium benzoate as a preservative has been widely recognized, especially in products with high water content and susceptible to microbial contamination, such as soft drinks, sauces, jams, and other processed foods. The method used for the creation of this review article is a literature study 
Pengaruh Co-Solvent Aseton Terhadap Proses Pembuatan Biodiesel Dari Bahan Baku Minyak Kemiri Dengan Katalis KOH Kiagus. A. Roni; Legiso; Nico Syahputra Sebayang; Kemas Muhammad Wahyu; Prayogi, Didi
Jurnal Redoks Vol. 10 No. 1 (2025): REDOKS JANUARI - JUNI
Publisher : Universitass PGRI Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31851/redoks.v10i1.16683

Abstract

Perkembangan zaman dan berjalannya waktu tiap tahun maka akan meningkatkan juga kebutuhan suatu energi yang akan digunakan dalam suatu negara dan untuk menanggulangi dari efek akibat pemakaian energi yang terus menerus maka dibutuhkan sumber energi alternatif terbarukan yang dapat diperoleh serta menggabungkan hingga mengurangi ketergantungan akan kebutuhan energi tidak terbarukan yang berasal dari mineral minyak bumi. Alternatif bahan baku dapat diperoleh dari berbahan nabati yakni minyak goreng, minyak buah jarak, minyak biji kemiri yang mana memiliki komponen struktur rantai karbon penyusun minyak tersebut hampir sama dengan minyak diesel atau disebut juga dengan solar konvensional, untuk mengubah minyak nabati menjadi biodiesel atau yang disebut juga dengan biosolar dibutuhkan pengelolahan yang tepat dan penambahan bahan kimia yang sesuai sehingga dapat memperoleh hasil metil ester yang di inginkan dan sesuai spesifikasi yang dicapai, untuk zat kimia yang digunakan adalah katalis basa Kalium Hidroksida (KOH), KOH digunakan karena lebih murah, lebih mudah didapatkan, serta memiliki nilai efektifitas dan energi aktivasi yang cukup baik dalam mengelolah asam lemak dalam minyak sehingga menghasilkan ester Hexadecanoid dan octadecanoid yang cukup banyak serta diolah melalui proses transesterifikasi yang baik. Penelitian ini bertujuan untuk mengetahui hasil variasi terbaik yang diperoleh dari rasio minyak kemiri : metanol (1:3, 1:6 dan 1:9), waktu lamanya proses ( 10, 20 dan 30 menit), kecepatan pengaduk 300Rpm, temperature konstan pemanasan pada 50℃ dengan bantuan katalis KOH 1% . Berdasarkan dengan Sumber : SK Dirjen EBTKE No.189.K/10/DJE/2019. Dari hasil yang diperoleh dengan kondisi optimumnya terdapat kemurnian metil ester didalamnya sebesar 80,9% hasil dari pengujian GC-MS produk biodiesel.
Sustainable Aquaculture: Increasing Fish Productivity with Environmentally Friendly Techniques in Indonesia and Libya Sebayang, Nico Syahputra; Baroud, Najah
Assyfa Journal Scientific Essay Vol 1 No 2 (2024): Assyfa Journal of Farming and Agriculture (May)
Publisher : CV. Bimbingan Belajar Assyfa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61650/ajfa.v1i2.203

Abstract

Problem Statement: Sustainable aquaculture development is a global concern, especially in countries like Indonesia and Libya, which have significant potential but face environmental and social challenges. The main issue is increasing fish productivity using environmentally friendly techniques without damaging local ecosystems. Research Objective: This study aims to explore and analyze sustainable aquaculture techniques that can enhance fish productivity in Indonesia and Libya. The primary focus is techniques that minimize negative environmental impacts and understand the interaction between aquaculture and local biodiversity. Research Methodology: The study employs a systematic literature review (SLR) method to gather and analyze data from relevant previous studies. Literature from various sources, including academic journals, government reports, and local case studies, has been interpreted to gain in-depth insights into aquaculture practices in both countries. Data Analysis Techniques: Data is analyzed using a meta-analysis approach to identify common trends, the most effective techniques, and potential environmental impacts. The analysis also includes an evaluation of occupational health risks for aquaculture workers and their effect on biodiversity. Key Findings: The study reveals that aquaculture techniques such as water recirculation systems and natural feeds can significantly increase fish productivity while reducing environmental impacts. In Indonesia, community-based technologies involving local participation have shown positive results in fisheries resource management. In Libya, adapting technologies from other countries with local adjustments has demonstrated potential to improve production yields. Conclusion: Sustainable aquaculture can be achieved by applying environmentally friendly techniques and local community participation. For Indonesia and Libya, it is crucial to develop policies that support innovation in this sector while considering environmental and social impacts. Further research is needed to create more efficient and sustainable technologies and understand the complex interactions between aquaculture and local ecosystems.
APPLICATION OF PLANT BIOMASS COMPOST APPLICATION AND THE USE OF SEVERAL TYPES OF mulch ON THE GROWTH AND PRODUCTION OF RED ONION (allium ascalonicum L.) Satria, Muhammad Randi; Hawayanti, Erni; Marlina, Neni; Sebayang, Nico Syahputra
Biotik Vol 10 No 2 (2022): JURNAL BIOTIK
Publisher : Universitas Islam Negeri Ar-Raniry

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/biotik.v10i2.12906

Abstract

Shallots are agricultural commodities that are always ordered, especially as a cooking spice. Without shallots, it feels as if there is something incomplete in the taste of the dish. To increase the production of shallots it is necessary to modify the cultivation. This study aims to determine the type of mulch and the dose of organic fertilizer from plant waste that has the best effect on the growth and production of shallot (Allium ascalonicum L). The research was carried out from April to July 2021 on the farmer's land, Jalan Sukarela Lr. Batujajar RT.18 KM 7 Sukarame Subdistrict, Palembang. This study used the Experimental Method with a Divided Plot Design consisting of 12 treatment combinations which were repeated 3 times to obtain 36 plots. Factor I = Mulch Type (M) consisting of 3 levels: M1 = Black Silver Plastic Organic Mulch, M2 = Water Hyacinth Organic Mulch, M3 = Jengkol Bark Organic Mulch. Factor II = Plant-waste Organic Fertilizer Dosage (L) consisting of 4 levels: L0 = Chemical Fertilizer According to Recommended Dosage, L1 = 5 tons/ha (1kg/plot), L2 = 10 tons/ha (2kg/plot) L3 = 15tons /ha (3kg/plot). The variables observed were plant height (cm), number of tubers per clump (tubers), tuber weight per plot (grams). The combination treatment of jengkol skin organic mulch with a dose of organic fertilizer from plant waste of 15 tons/ha (3kg/plot) gave the highest effect on the growth and production of shallots at 850.00 grams/plot or equivalent to 8.50 tons/ha.
PEMPEK LENJER ORGANOLEPTICS FERMENTED SARDENE (Sardina pilchardus) Yani, Ade Vera; Idealistuti, Idealistuti; Savitri, Dewi; Sebayang, Nico Syahputra
Biotik Vol 11 No 2 (2023): JURNAL BIOTIK
Publisher : Universitas Islam Negeri Ar-Raniry

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/biotik.v11i2.19010

Abstract

This research was conducted to determine the organoleptic of fermented sardine pempek lenjer. The research was conducted at the Laboratory of the Faculty of Agriculture, University of Muhammadiyah Palembang and the Laboratory of the Faculty of Agriculture, University of Sriwijaya Palembang from October 2021 to April 2022. The research method used a non-factorial randomized block design (RBD) with research factors consisting of 4 levels P0 (without fermentation/control) , P1 (12 hours of fermentation time), P2 (24 hours of fermentation time), P3 (36 hours of fermentation time) were repeated 5 times. The results of the F test on the organoleptic test were followed by the tukey and dunnet tests. Parameter observation is organoleptic test. The results showed organoleptic test; sense of value 4.05; aroma with the highest value 4.10; and the highest value color is 3.80.
NUTRITION AND FOOD PROCESSING USING THERMAL PROCESS METHODS Syah Putra, Nico; Alhanannasir , Alhanannasir; Dasir, Dasir; Nur Fadillah, Muhammad
SciencePlus Vol. 1 No. 1 (2025): SciencePlus
Publisher : Barkah Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.2025/sp.v1i1.2

Abstract

Food processing uses thermal processes to maintain product preservation by killing spoilage microbes and pathogens, improving sensory quality, heating products, increasing the digestibility of proteins and carbohydrates, and destroying unnecessary ingredients. Thermal process techniques are preservation techniques that use high temperature and pressure to kill bacteria and pathogens in hermetically packaged foods by applying high heat over 100 degrees Celsius for a certain period of time. To maintain the safety of food products, thermal processing is one of the food processing processes that inactivate microbes in food. Excessive thermal processing can damage nutritional components and reduce the sensory quality of the product. in addition to killing microbes, thermal processing must consider the quality of the final product by minimizing quality damage.
Co-Authors A.D. Murtado Abdi, Zeni Ade Vera Yani Adi Sutanto Adi Sutanto Adiran Putra Yasa Adriansyah, Reza Afkar Afkar Agus Wijaya Agus Wijaya Ahmad Afrizal, Hadi Alhanannasir Alhanannasir Ali Ikhwan Amelia, Prisilla Anantasya, Galuh Mutia Asep Dodo Murtado Asmawati Awalina, Izza Ayu Sinta, Dela Ayu, Fidia Azzahra, Siti Aisyah Baroud, Najah Berlian, Alviona Berliana Palmasari Chumaidi, Muhammad Chuzaimah Chuzaimah Chuzaimah Chuzaimah, Chuzaimah Dali Damat damat Dasir Dasir Desi Sembiring Desi Sri Pasca Sari Sembiring, Desi Sri Pasca Sari Dessy Tri Astuti Dessy Tri Astuti Dewi Savitri Diah Eka Puspita Dian Mutia Dini, Chantika Dita Adawiyah Dyah Roeswitawati Effendi Andoko Eka Rizki Meiwinda Eka Rizki Meiwinda Ekawati Danial Endang Lastinawati Erni Hawayanti Fatimah Fatimah Firnawati Sakalena Fitri Yetty Zairani Gatot Priyanto Gatot Priyanto Gusmiatun Gusmiatun Hajimah, Hajimah Haperidah Nunilahwati Harahap, Burhanuddin Harum Sahara Harum Sahara Harum Sahara Hendry Endrasyah Husainah Yusuf Husainah Yusuf Idealistuti Idealistuti Idealistuti Idealistuti Idealistuti Idealistuti Idealistuti Idealistuti Idealistuti, Idealistuti Iin Siti Aminah, Iin Siti Ikawati Karim Ilham Mahotra Indriani, Anggi Dwi Ismi Nur Hayati Jabal Tarik Ibrahim Jabal Tarik Ibrahim Jaya, Okta Pranata Joni Phillep Rompas Junifa, Febyanca Kemas Muhammad Wahyu Khairunissa Br Tamba Kiagus. A. Roni Kiki Rizki Amelia Kristian Anggara Legiso, Legiso Lestari, Refin Lili Zalizar Lucyana Lucyana, Lucyana M. Oby Pramuja Madinah, Birral Mahdiyal Margareta, Siska Maria Lusia Maulana Malik, Maulana Melis, Juliano van Minarni, Rosalia Monica Linda Moulyohadi, Yopie Muchtaruddin Muchsiri Muhamad Sidik Muhammad Aditya Prawira Muhammad Agus Burliansyah Muhammad Dusturuddin Robbany Muhammad Taufiq Mukhtarudin Muchsiri Murtado, Asep Dodo Nasution, Lita Neni Marlina Neni Marlina Nopitasari, Iin Novi Apriani Nur Fadillah, Muhammad Nurayni, Nanda Nurdewi Harahap Nurdewi Harahap Nurdin Amin Oktarina Oktarina Parameswara, Prasetyo Pramona, Leksa Sahara Prayogi, Didi Prisiantika, Intan Puri Pratami Ardina Ningrum Puspita, Diah Eka Puspitasari, Meika Putri, Delsi Diana Rahayu Relawati Rahmad Dhavin Prasetya Railia Karneta Railia Karneta Rejelinge, Khairul Sabar Restyaningsih, Mega Bella Revi Marizka Reza Alfarezi Prayoga Rika Puspita Sari MZ Rina Ambarwati Riski Rachmad Romadhan Rizki Ananda, Dea Robbany, Muhammad Dusturuddin Rosmawati, Henny Saputra, Dio Saputra, Ilham Saragih, Pestaria Sari, Bela Indria Sari, Desi Sri Pasca Satria, Muhammad Randi Satya Siahaan Sela Marselina Sentosa Ginting Kartini Silvyana, Silvyana Sri Yuniati Surya Basri Susanti - Diana Susanti Diana Sutarmo Iskandar Suyatno Suyatno Syariani br Tambunan Syariani BR Tambunan Syariani BR Tambunan Syariani Tambunan Syarif Husein, Syarif Tambunan, Syariani Tera Anggriani Tino, Tino Tri Astuti, Desi Usman Junedi Wazhi Aminoto Pratama Wibowojo, Ari Yani Purwanti Yulhasmir Yulhasmir Yuliana, Intan Yunita, Fera Zahirah , Nyayu Nabila