Article Per Year (5 Year)
p-Index From 2021 - 2026
4.287
P-Index
This Author published in this journals
All Journal 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 Bionatural: Jurnal Ilmiah Pendidikan Biologi Altifani Journal: International Journal of Community Engagement Edible : Jedb Prosiding Seminar Nasional Biologi, Teknologi dan Kependidikan (Biotik) Educate: Journal of Community Service in Education Journal of Farming and Agriculture Science: Indonesian Journal of Science Environmental and Agriculture Management Assyfa Journal of Farming and Agriculture
Sebayang, Nico
Department Of Food Technology, Faculty Of Agriculture, University Of Muhammadiyah Palembang, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT 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

Published : 48 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 48 Documents
Search

 1   2   3   4   5 
Pola Pertumbuhan Bibit Anggrek (Dendrodium sp.) Dalam Tahapan Aklimatisasi Pada Pengaruh Naungan dan Media Tanam Diana, Susanti; Sakalena, Firnawati; Danial, Ekawati; Yulhasmir, Yulhasmir; Yasa, Adiran Putra; Meiwinda, Eka Rizki; Zairani, Fitri Yetty; Sebayang, Nico
Jurnal Penelitian Pertanian Terapan Vol 24 No 4 (2024)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v24i4.3718

Abstract

The research was conducted at the Experimental Garden of the Faculty of Agriculture, Baturaja University. Ogan Komring Olu Regency. The materials used were: Dendrobium sp orchid seedlings, charcoal, ferns, coconut fiber. The tools used were plastic/paranet, 7 cm diameter plastic pots. ruler, pot rack, treatment labels, stationery, and cameras. The study used a Randomized Block Design (RAK). The factorial treatment consisted of a combination of Shade (N), and planting media composition (M), the combination of Shade (N) consisted of 3 levels and the composition of the planting media consisted of 3 levels, the treatment was repeated three times so there were 27 combinations. Each treatment consisted of 5 plants with five sample plants. The variables observed were the percentage of growth, plant height, number of leaves, number of roots, root length, and wet weight of the plant. From the results, it was obtained that the average vegetative appearance of dendrobium orchid seedlings from the shade and planting media treatments showed more vigorous growth than without shade. The average growth of shaded seedlings was higher than without shade. Growth was higher in 50% shade. The average growth of orchid seedlings was higher in coconut fiber, fern, and rice husk charcoal (1:1:1) planting media except for leaf chlorophyll content. Correlation regression testing of the percentage of survival determined plant height by 0.55. number of leaves 0.19, dry plant weight 0.57, root length 0.005, number of roots 0.63, and leaf chlorophyll content 0.41. Based on the coefficient of determination (R2), the percentage of plant growth correlated with the number of roots, dry plant weight and plant height. The conclusion of this study is based on the plant growth pattern, the use of 50% shade and the use of coconut fiber, fern, and rice husk charcoal (1:1:1) planting media is a better treatment for the growth of Dendrobium sp. Orchids. The percentage of survival determined plant height by 0.55. number of leaves 0.19, dry plant weight 0.57, root length 0.005, number of roots 0.63, and leaf chlorophyll content 0.41. From the results of the determination coefficient (R2), it can be seen that the percentage of plant growth is correlated with the number of roots, dry weight of the plant and plant height.
Analysis of the Combination of Planting Distance and Dosage of Environmentally Friendly Liquid Organic Fertilizer on Shallot Growth Sembiring, Desi; Hawayanti, Erni; Astuti, Dessy Tri; Lusia, Maria; Karneta, Railia; Purwanti, Yani; Sebayang, Nico Syahputra
Jurnal Penelitian Pertanian Terapan Vol 24 No 4 (2024)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v24i4.3790

Abstract

This study aims to analyze the effect of planting distance and liquid fertilizer dosage on the growth and production of shallots (Allium ascalonicum L). This study examines the effect of a combination of planting distance and dosage of liquid organic fertilizer based on animal waste on the growth and production of shallots (Allium spp.). The study was conducted using a factorial Randomized Block Design (RAK) with two main factors, namely planting distance (D1: 20 × 20 cm, D2: 15 × 20 cm, D3: 10 × 20 cm) and dosage of liquid organic fertilizer (J0: control, J1: 250 ml/liter of water, J2: 500 ml/liter of water, J3: 750 ml/liter of water). The variables observed included plant height, number of leaves, bulb weight per plant, and bulb weight per plot. The results showed that increasing fertilizer dosage and wider planting distance significantly increased plant growth and production. ANOVA showed that planting distance and fertilizer dose had a significant effect on plant height, number of leaves, tuber weight per plant, and tuber weight per plot, but the interaction between the two factors was not significant. Application of high dose fertilizer (750 ml/liter) and wider planting distance (20 × 20 cm) resulted in optimal growth in all variables.
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 
Gizi dan Pengolahan Pangan dengan Metode Pendinginan dan Pembekuan Sebayang, Nico Syahputa; Alhannanasir, Alhanannasir; Tamba, Khairunissa Br; Anggriani, Tera; Linda, Monica; Pramuja, M. Oby; Mahotra, Ilham
Science: Indonesian Journal of Science Vol. 1 No. 5 (2025)
Publisher : LPPI Yayasan Almahmudi bin Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/science.v1i5.190

Abstract

Pengolahan pangan melalui teknik pendinginan dan pembekuan memiliki peran yang sangat penting dalam memperpanjang umur simpan dan menjaga kualitas serta kandungan gizi produk. Pendinginan, yang dilakukan pada suhu 0–10 °C, bertujuan untuk memperlambat pertumbuhan mikroba dan menjaga kesegaran pangan dalam jangka pendek. Sebaliknya, pembekuan di bawah -18 °C efektif untuk penyimpanan jangka panjang, menghambat proses kimia dan biologis yang dapat merusak kualitas makanan. Inovasi dalam teknik seperti pembekuan cepat dan teknologi pengemasan seperti Modified Atmosphere Packaging (MAP) dan Controlled Atmosphere Storage (CAS) semakin memperkuat efektivitas metode ini. Meskipun banyak manfaat, tantangan seperti perubahan tekstur dan kehilangan cairan saat pencairan dapat mempengaruhi kualitas produk akhir. Stabilitas suhu dalam sistem rantai dingin menjadi faktor kunci untuk mencegah kerusakan selama transportasi dan penyimpanan. Penelitian ini menunjukkan bahwa teknik pendinginan dan pembekuan yang tepat dapat menjaga kandungan gizi dan kualitas makanan, serta mendukung ketahanan pangan. Dengan demikian, penerapan teknologi yang efektif dalam pengolahan dan pengemasan pangan akan sangat penting untuk memenuhi kebutuhan masyarakat akan produk pangan yang aman dan berkualitas tinggi.
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.
The Effect of Cayyey Chill Formulation (Capsicum frutescens Linn) Against Cuko Pempek Alhanannasir, Alhanannasir; Muchsiri, Mukhtarudin; Vera Yani, Ade; Rizki Amelia, Kiki; Sebayang, Nico Syahputra
Jurnal Penelitian Pertanian Terapan Vol 25 No 1 (2025)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v25i1.3968

Abstract

Cuko is a black pempek sauce originating from South Sumatra Province made from cayenne pepper, garlic, tamarind, palm sugar and salt. This study aims to determine the level of spiciness of pempek cuko against the formulation of manik cayenne pepper, genie cayenne pepper and sekar cayenne pepper. The research was conducted in the Laboratory of the Faculty of Agriculture, Muhammadiyah University of Palembang, Testing Laboratory of the Bogor Agricultural Post-Harvest Instrument Standards Center from December 2023 to August 2024. The research method used a Randomized Block Design (RAK) arranged in a Non-Factorial manner with 7 treatments C1 (15 grams of manik cayenne pepper: 15 grams of genie cayenne pepper: 15 grams of sekar cayenne pepper), C2 (20 grams of manik cayenne pepper: 20 grams of genie cayenne pepper: 20 grams of sekar cayenne pepper), C3 (15 grams of manik cayenne pepper: 15 grams of genie cayenne pepper: 20 grams of sekar cayenne pepper), C4 (15 grams of manik cayenne pepper: 20 grams of genie cayenne pepper: 20 grams of sekar cayenne pepper) C5 (20 grams of manik cayenne pepper: 15 grams of genie cayenne pepper: 20 grams of sekar cayenne pepper) C6 (20 grams of manik cayenne pepper: 20 grams of genie cayenne pepper: 15 grams of cayenne pepper sekar) C7 (20 grams of cayenne pepper manik: 15 grams of cayenne pepper genie: 15 grams of cayenne pepper sekar). The parameters observed included chemical analysis of vitamin C levels and Capsaicin levels. The results showed that the effect of cayenne pepper formulation on cuko pempek had no significant effect on vitamin C and Capsaicin levels. The highest vitamin C levels were found in treatment C2 with an average of 30.988% and the lowest vitamin C levels were found in treatment C1 with an average of 30.102%. The highest Capsaicin levels were found in treatment C5 with an average of 41.4% and the lowest Capsaicin levels were found in treatment C1 with an average of 24.61%. The results of the hedonic test on color, aroma, and taste had a significant effect on cuko pempek
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.
Co-Authors Abdi, Zeni Adi Sutanto Adriansyah, Reza Afkar, Afkar Agus Wijaya Ahmad Afrizal, Hadi Aldafikin, Muhammad Alhanannasir, Alhanannasir Alhannanasir, Alhanannasir Ali Ikhwan Amelia, Prisilla Anggriani, Tera Ayu Sinta, Dela Ayu, Fidia Baroud, Najah Basri, Surya Berlian, Alviona Chuzaimah Chuzaimah, Chuzaimah Damat damat Desi Sri Pasca Sari Sembiring, Desi Sri Pasca Sari Dessy Tri Astuti Dessy Tri Astuti Dewi Savitri Dini, Chantika Dyah Roeswitawati Effendi Andoko Eka Rizki Meiwinda Ekawati Danial Endang Lastinawati, Endang Gatot Priyanto Hajimah, Hajimah Harahap, Burhanuddin Hawayanti, Erni Husainah Yusuf Husainah Yusuf Idealistuti, Idealistuti Iin Siti Aminah, Iin Siti Jabal Tarik Ibrahim Junifa, Febyanca Kemas Muhammad Wahyu Kiagus. A. Roni Legiso, Legiso Lestari, Refin Lili Zalizar Linda, Monica Lusia, Maria Madinah, Birral Mahdiyal Mahotra, Ilham Maulana Malik, Maulana Melis, Juliano van Minarni, Rosalia Moulyohadi, Yopie Muchsiri, Mukhtarudin Muhammad Dusturuddin Robbany Murtado, Asep Dodo Neni Marlina Nopitasari, Iin Nurayni, Nanda Nurdewi Harahap Nurdewi Harahap Nurdin Amin Parameswara, Prasetyo Pasca Sari, Desi Sri Pramuja, M. Oby Prayogi, Didi Prisiantika, Intan Purwanti, Yani Puspita, Diah Eka Rahayu Relawati Railia Karneta Rejelinge, Khairul Sabar Restyaningsih, Mega Bella Rizki Amelia, Kiki Rizki Ananda, Dea Robbany, Muhammad Dusturuddin Rosmawati, Henny Sahara, Harum Sakalena, Firnawati Saputra, Dio Saputra, Ilham Saragih, Pestaria Sari, Desi Sri Pasca Satria, Muhammad Randi Satya Siahaan Sentosa Ginting Kartini Silvyana, Silvyana Sri Yuniati Susanti - Diana SUSANTI DIANA Syariani BR Tambunan Syariani BR Tambunan Syariani br Tambunan Syariani Tambunan Syarif Husein, Syarif Tamba, Khairunissa Br Tambunan, Syariani Tino, Tino Tri Astuti, Desi Usman Junedi Vera Yani, Ade Wazhi Aminoto Pratama Wibowojo, Ari Yani, Ade Vera Yasa, Adiran Putra Yulhasmir, Yulhasmir Yuliana, Intan Yunita, Fera Zairani, Fitri Yetty