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All Journal Jurnal Teknik Pengairan: Journal of Water Resources Engineering eUREKA : Jurnal Penelitian Mahasiswa Teknik Sipil dan Teknik Kimia Jurnal IPTEK Reka Buana : Jurnal Ilmiah Teknik Sipil dan Teknik Kimia JAST : Jurnal Aplikasi Sains dan Teknologi Prosiding SENTIKUIN (Seminar Nasional Teknologi Industri, Lingkungan dan Infrastruktur) BUANA SAINS Jurnal Berdaya Mandiri Bubungan Tinggi: Jurnal Pengabdian Masyarakat Darmabakti : Junal Pengabdian dan Pemberdayaan Masyarakat

Sinar Perbawani Abrina Anggraini

Universitas Tribhuwana Tunggadewi

Author-ID : 862965

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PEMBUATAN ASAP CAIR DARI TEMPURUNG KELAPA,TONGKOL JAGUNG, DAN BAMBU MENGGUNAKAN PROSES SLOW PYROLYSIS Karolus Boromeus Reta; Sinar Abrina Anggraini
Reka Buana : Jurnal Ilmiah Teknik Sipil dan Teknik Kimia Vol 1, No 1 (2016)
Publisher : Universitas Tribhuwana Tunggadewi Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/rekabuana.v1i1.647

Penelitian ini bertujuan memanfaatkan limbah pertanian (tempurung kelapa, tongkol jagung dan bambu) menjadikan asap cair grade 3. Asap cair grade 3 bermanfaat sebagai anti bakteri dan anti oksidan (bahan pengawet alternatif yang alami). Proses slow pirolisis limbah tempurung kelapa tongkol jagung dan bamboo pada suhu 300 oC menghasilkan asap cair grade 3, terdanarang. Asap cair grade 3 yang mempunyai rendaman tertinggi yaitu tongkol jagung 48 %, tempurung kelapa 40 % dan bambu 36 %. Dari hasil GC-MS dapat diketahui bahwa kandungan senyawa phenol yang paling tertinggi yaitu tongkol jagung dengan konsentrasi 6.73 % pada waktu retensi 4.502 menit dan senyawa acetic acid yang paling tertinggi yaitu tongkol jagung dengan konsentrasi 84.45 % pada waktu retensi 2.240 menit.

Optimalisasi Kinerja Alat Pirolisis pada Pembuatan Biochar dari Limbah Jengkok Tembakau Hendra Banat; Sinar Perbawani Abrina Anggraini; Yeni Ulfi Rahayu; Taufik Iskandar
Reka Buana : Jurnal Ilmiah Teknik Sipil dan Teknik Kimia Vol 3, No 2 (2018): EDISI SEPTEMBER 2018
Publisher : Universitas Tribhuwana Tunggadewi Malang

The pyrolysis process can convert biomass waste from various agricultural wastes into high value products, easy to operate, friendly of high environmental security standard and environment. This research aims to determine the optimization of pyrolysis machine performance based on temperature and combustion time in producing quality biochar. Variable pyrolisis temperature are (400, 450, 500, 550, 600) 0C with combustion time (30, 35, 40) minutes and type of biomass waste in the form of tobacco waste. Tobacco waste is the remnants of the production process of cigarettes in the form of fine (powder), put in a sack or burlap and stored in certain warehouses to avoid undesirable things to the environment. Pursuant to result of research which have been done, the optimal performance of pyrolysis machine is at 500 °C and 30 minutes with biochar moisture content of 0,06%, biochar percentage 29,79%, loss components of 70,21%, heat loss of 304,50 KJ / Kg and machine performance of 17,06 Kg / m.h. So that can be concluded that a pyrolysis machine can be said to be optimal if the machine produces biochar with low moisture content, high biochar percentage (yield percentage), low loss components, low discharged energy and produce high machine performance with the lowest possible time.

Pemanfaatan Limbah Bambu Menjadi Asap Cair sebagai Pengawet Alami pada Struktur Kayu lady dian ridolf; Sinar Perbawani Abrina Anggraini; Maria Odelia Gani; Tio Noviadi
Reka Buana : Jurnal Ilmiah Teknik Sipil dan Teknik Kimia Vol 3, No 2 (2018): EDISI SEPTEMBER 2018
Publisher : Universitas Tribhuwana Tunggadewi Malang

Kualitas kayu yang semakin menurun mengakibatkan keresahan bagi masyarakat terutama para pengrajin kayu dan industri karet. Hal ini dikarenakan, semakin banyaknya penggunaan bahan pengawet kayu yang membahayakan kesehatan. Salah satu cara yang dapat dilakukan untuk mengawetkan kayu, yaitu melalui pemanfaatan limbah pertanian atau biomassa seperti bambu dengan proses pirolisis. Tujuan penelitian ini untuk menentukan kualitas asap cair dengan limbah bambu sebagai pengawet alami kayu. Pada penelitian dilikakukan proses pirolisis dan pemurnian asap cair dari bambu menggunakan reaktor pirolisis pada kondisi operasi optimum dimana panjang pipa penghubung kondensor yang digunakan adalah 43 cm pada suhu 250ºC selama 1,5 jam. Hasil penelitian ini menunjukkan rendemen asap cair yang diperoleh dari masing-masing pipa penghubung kondensor 43 cm adalah 19,5 dengan nilai pH dan fenol 2,43 dan 1,15%.Kata kunci: Asap cair; pengawet alami; rendemen asap cair; pH dan fenol.ABSTRACTThe quality of the wood that declining result in unrest for the public especially the craftsmen of wood and rubber industry. This is because, more use of wood preservatives that endanger health. One of theways that can be done to preserve the wood, namely through the utilization of agricultural waste or biomass such as bamboo by pyrolisis. The purpose of this research was to determine the quality of liquid smoke with bamboo as a preservative atural waste wood. Research on the pyrolysis is done and liquid smoke purification of bamboo pyrolysis reactor using on optimum operating condirions where the length of the connecting pipe condenser used is 43 cm at a temperature of 250 ºC for 1.5 hours. The results of this study showed yield liquid smoke obtained from each of the connecting pipes of the condenser is 19.5 cm 43 with the pH and the phenol 2,43 and 1,15%.

PENGARUH PH TERHADAP KUALITAS PRODUK ETANOL DARI MOLASSES MELALUI PROSES FERMENTASI Sinar Perbawani Abrina Anggraini; Susy Yuniningsih; Mauritsius Melkysedes Sota
Reka Buana : Jurnal Ilmiah Teknik Sipil dan Teknik Kimia Vol 2, No 2 (2017)
Publisher : Universitas Tribhuwana Tunggadewi Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/rekabuana.v2i2.725

The energy crisis of fuel is a problem faced by almost every state, predicted fuel reserves only enough oil to meet the world's needs for the next 30 years. Bioethanol is a non-fossil fuel considerable potential and can be used as an alternative fuel. This study aims to determine the effect of pH on ethanol yield and to determine the optimal pH by using a fermentation process raw material molasses. The research variables consisted of fixed and changing research, the materials used are, molasses (molasses), yeast Saccharomyces cerevisiae, NPK, urea, and water, and the tools used, the fermentor, pH meters, and pycnometer. The conclusion of this study, the pH affects the quality of ethanol and the highest levels of ethanol produced at pH 4.5, where the concentration of glucose and yeast performance Sacharomyces cereviseae very optimum at pH 4.5 to produce the ethanol content amounted to 5.6%.

Pemanfaatan Limbah Gula untuk Pembuatan Bioethanol yang dipengaruhi oleh Komposisi Khamir pada Proses Fermentasi Sinar Perbawani Abrina Anggraini; Susy Yuniningsih
Reka Buana : Jurnal Ilmiah Teknik Sipil dan Teknik Kimia Vol 5, No 2 (2020): EDISI SEPTEMBER 2020
Publisher : Universitas Tribhuwana Tunggadewi Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/rekabuana.v5i2.1969

The increasing needs of people who are not balanced with fuel supplies at the national and world level are bringing about the impact of the energy crisis. The reliance only on renewable energy makes people have to look for alternative energy sources. Bioethanol is a type of fuel that can replace fuel. The bioethanol process is fermented from biomass material with the help of microorganisms. This study aims to know the performance of yeast composition in the fermentation process against ethanol quality. The ingredients used are molasses with a sugar content of 54% as much as 8 L. Molasses is mixed with NPK, Urea, and the yeast Saccharomyces Cerevisiae. Khamir's composition varies by 8, 12, 16, 20, 24, 28, and 32 grams. To test ethanol levels on each variable by measuring the difference in water density and ethanol using a pycnometer. This study's result is the highest ethanol quality obtained at a sugar concentration of 12 grams (0.2%), at 5.6%. The lowest ethanol quality is obtained at a sugar concentration of 32 grams (0.4%) i.e., 3.29%, while in yeast composition 8, 16, 20, 24, 28 grams of ethanol quality continued to decrease consecutively to 3.6%, 5.4%, 5.3%, 5.2%, and 5.1%.

Pemberdayaan Masyarakat pada Sistem Sanitasi Lingkungan di Kecamatan Mayangan Kota Probolinggo Mochammad Wachid; Sinar Perbawani Abrina Anggraini; Arfida Boedi Rochminarni
JAST : Jurnal Aplikasi Sains dan Teknologi Vol 2, No 2 (2018): EDISI DESEMBER 2018
Publisher : Universitas Tribhuwana Tunggadewi Malang

Pembangunan suatu daerah, biasanya diawali dengan peningkatan kesehatan masyarakat. Dengan kondisi sehat, maka masyarakat akan dapat melakukan segala aktivitas dengan baik. Tujuan kegiatan ini adalah meningkatkan sanitasi dan kesehatan lingkungan masyarakat kecamatan Mayangan Kota Probolinggo. Dengan kondisi sanitasi dan kesehatan lingkungan yang lebih baik, diharapkan program pembangunan masyarakat akan tercapai. Hasil dari kegiatan pemberdayaan masyarakat Mayangan ini adalah terbentuknya kampong wisata Benteng dan vertical garden, serta rumah sehat dari 2 kelurahan yang terpilih yaitu Mayangan dan Mangunharjo. Kata kunci : mayangan; sanitasi; kesehatan lingkungan ABSTRACT Development of an area, usually begins with improving public health. With a healthy condition, the community will be able to do all the activities well. The purpose of this activity is to improve sanitation and community environmental health in Mayangan sub-district, Probolinggo City. With better sanitation and environmental health conditions, it is hoped that community development programs will be achieved. The results of the Mayangan community empowerment activities were the formation of the Benteng and vertical garden tourism villages, as well as the healthy houses of the 2 selected villages namely Mayangan and Mangunharjo.

KELOMPOK USAHA KACANG BAWANG DAN KACANG OVEN UNTUK MENINGKATKAN PEREKONOMIAN KELUARGA Sinar Perbawani Abrina Anggraini
JAST : Jurnal Aplikasi Sains dan Teknologi Vol 1, No 1 (2017): JAST
Publisher : Universitas Tribhuwana Tunggadewi Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/jast.v1i1.716

Ipteks bagi Masyarakat (IbM) merupakan salah satu bentuk pengabdian masyarakat yang memiliki keunggulan tersendiri. Kali ini, tim pengusul mengambil lokasi pengabdian di daerah Kabupaten Malang pada UKM Kacang Bawang “GR‟ yang berlokasi di Kota Batu dan Kacang Oven “Tuin‟ yang berlokasi di Desa Ngijo Kecamatan Turen Kabupaten Malang. Adapun tujuan tim pengusul IbM ini adalah ingin mengembangkan produksi kacang bawang dan kacang oven di Kabupaten Malang yang bekerja sama dengan mitra untuk memperbaiki kualitas proses produksi dan pengemasan kacang bawang dan kacang oven tersebut dengan harapan daya jangkau pemasaran mitra semakin luas, sehingga pendapatan mitra akan bertambah dan dapat meningkatan ekonomi keluarga. Rencana kegiatan yang akan dilakukan pada mitra adalah dengan memberikan pelatihan dan pendampingan dalam membuat desain kemasan agar lebih menarik dalam pemasaran dan cara menganalisa untung rugi UKM dalam bentuk analisa BEP usaha serta pemberian alat pengupas kulit ari kacang tanah, alat oven dan alat pengemas kacang bawang yang disesuaikan dengan kebutuhan mitra untuk mengembangkan usahanya sehingga produk yang dihasilkan akan lebih higienis saat proses pengupasan kulit ari dan tahan lebih lama dalam penyimpanan dengan menggunakan kemasan yang sesuai standar serta dapat dikemas lebih rapat dan rapi. Selain itu, tim pengusul juga memberikan trik-trik dalam teknik komunikasi pemasaran agar kegiatan pemasaran yang selama ini kurang efektif, akan semakin berkembang dengan adanya model pemasaran baru yang ditawarkan oleh tim pengusul yaitu pemasaran melalui media sosial (website) dan personal selling serta cara mendesain kemasan yang lebih menarik bagi konsumen. Sehingga kedua mitra ini dapat berkembang usahanya, dan perekonomian keluarga mereka menjadi baik, karena usaha kacang bawang dan kacang oven ini merupakan produksi rumahan yang berdaya jual tinggi Kata kunci : Kacang Bawang, Kacang Oven, Pemasaran, alat pengupas kulit ari kacang ABSTRACT Science and technology for society (IbM) is one form of community service that has its own advantages. This time, the team proposer takes place in the area of Malang devotion to UKM Beans Onions "Raihan" is located in Kota Batu and Nuts Oven "Tuin" located in the village Ngijo Turen District of Malang. The purpose of the team proposer IbM of this is to develop the production of beans onions and beans oven in Malang are working with partners to improve the quality of the production process and packing peanuts onions and beans oven with the hope of a range of partner marketing increasingly widespread, so that the partner revenue will increase and may increase the family income. Plan activities to be carried out on a partner is to provide training and assistance in making the packaging design to make it more attractive in marketing and how to analyze the cost-benefit of UKM in the form of analysis BEP business as well as the provision of peeler epidermis of peanuts, tools oven and appliance packaging peanuts onion tailored to the needs of partners to develop its business so that the resulting product will be more hygienic when the process of stripping the epidermis and last longer in storage by using appropriate packaging standards and can packed more tightly and neatly. In addition, the team proposer also provide the tricks in the techniques of marketing communication that marketing activities which have been less effective, will grow with the new marketing model offered by the team proposing that marketing through social media (website) and personal selling as well as how to design packaging more appealing to consumers. So that both partners can grow their business, and the economy of their families to be good, because the business onions and pea beans oven is a home production of highly selling Keywords : Onions beans and peanuts oven, marketing, improve family economic

Peningkatan Nilai Produktivitas Usaha Bumbu Pecel Dengan Menggunakan Alat Sangrai Otomatis Sinar Perbawani Abrina Anggraini; Kun Ausssieanita Mediaswanti
JAST : Jurnal Aplikasi Sains dan Teknologi Vol 2, No 2 (2018): EDISI DESEMBER 2018
Publisher : Universitas Tribhuwana Tunggadewi Malang

Kebanyakan para pedagang bumbu pecel mengeluhkan saat proses penggorengan yang membutuhkan waktu yang lama hingga benar-benar matang merata, sehingga menyita banyak waktu saat proses pembuatannya. Hal ini mempengaruhi kualitas maupun kuantitas hasil proses produksi. Dibutuhkan efektivitas waktu saat pembuatan bumbu pecel sehingga akan meningkatkan produktivitas usaha bumbu pecel. Salah satu mitra usaha yaitu bumbu pecel “Bu Firda” yang membutuhkan perbaikan kualitas maupun kuantitas produk untuk menambah pendapatan keluarga. Perbaikan kualitas dan kuantitas bumbu pecel dengan membuat alat sangrai kacang secara otomatis untuk memaksimalkan hasil produk. Pada Program Kemitraan Masyarakat ini akan memberikan kegiatan antara lain memberikan pelatihan, penyuluhan dan pendampingan analisis kelayakan usaha menggunakan metode Break Event Point, penyusunan laporan keuangan, teknik kendali mutu produk, mendesain kemasan supaya lebih menarik serta pelatihan operasional alat sangrai sekaligus cara perawatannya. Selain itu, mitra juga diberikan pelatihan pemasaran e-commerce melalui media internet agar penjualan semakin luas sehingga menambah penghasilan bagi keluarga. Hasil dari kegiatan ini antara lain penghasilan meningkat menjadi 58%, kapasitas bertambah 50%, efektivitas waktu meningkat hingga 56%, luas pemasaran meningkat 50% dan beban pekerjaan lebih ringan dan cepat. Kata kunci : alat sangrai, bumbu pecel, produktivitas, analisis BEP. ABSTRACT Most pecel seasoners complain about the frying process which takes a long time until it is completely cooked evenly, so it takes up a lot of time during the manufacturing process. This affects the quality and quantity of the production process. It takes the effectiveness of time when making pecel spices so that it will increase the productivity of pecel spices. One of the business partners is the "Bu Firda" pecel seasoning which requires product quality and quantity improvements to increase family income. Improving the quality and quantity of pecel seasoning by automatically making peanut roaster to maximize product yield. The Community Partnership Program will provide activities including providing training, counseling and mentoring business feasibility analysis using the Break Event Point method, preparing financial reports, product quality control techniques, designing packaging to make it more attractive and training in roasting equipment as well as how to maintain it. In addition, partners are also given e-commerce marketing training through internet media so that sales will be broader so as to increase income for families. The results of this activity included income increased to 58%, capacity increased by 50%, time effectiveness increased by 56%, marketing area increased by 50% and work load was lighter and faster.

Penerapan Teknologi Tepat Guna Terhadap Kinerja Usaha Mikro Kecil Menengah Siomay untuk Peningkatan Pendapatan Keluarga Sinar Perbawani Abrina Anggraini; Asnah Asnah
JAST : Jurnal Aplikasi Sains dan Teknologi Vol 5, No 1 (2021): EDISI JUNI 2021
Publisher : Universitas Tribhuwana Tunggadewi Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/jast.v5i1.2075

This community service activity was conducted in Malang regency precisely in Tambakasri Village Tajinan district Malang regency in Siomay Business Group "Fanda." In Siomay, "Fanda" business experienced a decrease in production, and one of them was also due to the packaging process, which was less tight because it still uses a hand sealer not to last. To slice siomay, still use a regular scoop. In addition, the packaging is less attractive and under-sold in the market because it does not use e-commerce marketing techniques and has not been able to project profit-loss business. This activity aims to increase the income of siomay businesses for the welfare of families in times of pandemics. This activity is carried out with mentoring, training, and counseling in marketing techniques, preparation of simple financial statements, assembly of appropriate technology for vacuum sealers and spinners. This activity results in a 20% increase in revenue, 20% increased production capacity, adequate steering process time, and increased marketing area into the city.ABSTRAKKegiatan pengabdian masyarakat ini dilakukan di daerah Kabupaten Malang tepatnya di Kelurahan Tambakasri Kecamatan Tajinan Kabupaten Malang pada Kelompok Usaha Siomay “Fanda”. Pada usaha Siomay “Fanda” mengalami penurunan produksi dan salah satunya juga karena proses pengemasan yang kurang rapat karena masih menggunakan hand sealer sehingga tidak bisa tahan lama. Untuk meniriskan tahu goreng siomay masih menggunakan serok biasa. Selain itu juga kemasan yang kurang menarik dan kurang laku dipasaran karena tidak menggunakan teknik pemasaran e-commerce dan belum mampu memproyeksi untung rugi usaha.Tujuan dari kegiatan ini adalah untuk meningkatkan pendapatan usaha siomay demi kesejahteraan keluarga di masa pandemi. Kegiatan ini dilaksanakan dengan pendampingan, pelatihan dan penyuluhan dalam hal teknik pemasaran, penyusunan laporan keuangan sederhana, perakitan teknologi tepat guna vacuum sealer dan spinner. Hasil dari kegiatan ini adalah peningkatan pendapatan 20%, kapasitas produksi bertambah 20%, waktu proses penirisan semakin efektif dan wilayah pemasaran meningkat menjadi kota.

Pelatihan Produksi Hand Soap dan Hand Sanitizer dalam Penanggulangan Covid-19 di Pesantren Global Tarbiyyatul Arifin Desa Mangliawan Kabupaten Malang Sinar Perbawani Abrina Anggraini; Ayu Chandra Kartika Fitri; Fikka Kartika Widyastuti
Jurnal Berdaya Mandiri Vol. 3 No. 1 (2021): Jurnal Berdaya Mandiri (JBM)
Publisher : Universitas PGRI Yogyakarta

Mangliawan Village is a village in the red zone vulnerable to the spread of the Covid-19 virus. In Mangliawan village, there is the Global Tarbiyyatul Arifin Islamic boarding school, which is one of the non-formal Islamic education institutions for students. The Religion Ministry has urged one of them with a circular regarding the safety of Covid-19 to break the chain of Covid-19 transmission in the boarding school environment. The Global Tarbiyyatul Arifin Islamic boarding school needs to carry out health protocols, by washing hands with soap under running water. Also, it is necessary to use antiseptic fluids in outdoor conditions during a pandemic. Based on these problems, the community service team provided training on making hand soap and hand sanitizers to be more independent in overcoming the spread of Covid-19 in the pesantren environment. Besides training, they were also given counseling on how to avoid the spread of Covid-19 and how to maintain immunity to fend off the coronavirus. As a result of this activity, the pesantren and the surrounding community's residents understand more and protect themselves by making hand soap and hand sanitizer independently quickly.Keywords: Covid 19, Hand Soap, Hand Sanitizer, Immune, Islamic Boarding SchoolABSTRAKDesa Mangliawan adalah sebuah desa yang termasuk zona merah rentan tersebar virus Covid-19. Di desa Mangliawan terdapat pesantren Global Tarbiyyatul Arifin yaitu salah satu lembaga pendidikan Islam non formal bagi para santri. Kementrian Agama telah menghimbau salah satunya dengan surat edaran terkait amannya Covid-19, untuk memutuskan rantai penularan Covid-19 di lingkungan pondok pesantren. Sehingga pesantren Global Tarbiyyatul Arifin perlu menjalankan protokol kesehatan salah satunya dengan mencuci tangan dengan sabun di bawah air yang mengalir. Selain itu perlu juga untuk penggunaan cairan antiseptik pada kondisi di luar rumah di masa pandemi. Berdasarkan permasalahan tersebut, maka tim pengabdian masyarakat memberikan pelatihan cara membuat hand soap dan hand sanitizer supaya lebih mandiri dalam menanggulangi penyebaran Covid-19 di lingkungan pesantren. Selain diberikan pelatihan, mereka juga diberikan penyuluhan tentang cara menghindari penyebaran Covid-19 dan cara menjaga imun untuk menangkis virus corona. Hasil dari kegiatan ini, para penghuni pesantren dan masyarakat di sekitarnya semakin paham dan lebih bisa menjaga diri dengan membuat hand soap dan hand sanitizer secara mandiri dengan mudah.Keywords: Covid 19, Hand Soap, Hand Sanitizer, Imun, Pesantren

Co-Authors Kale, Jefrianti Anggreni Rambu Boyi Deta Arfida Boedi Rochminarni Arfida Boedirochminarni Asmadi, Aswandi Asnah Asnah Ayu Chandra Kartika Fitri Bambang Sugito Dyan Wahyu Tri Utomo Elssy, Elisabeth Eriawan, Rinandy Fenni Suryanti Fenni Suryanti Fenni Suryanti Fikka Kartika Widyastuti Fikka Kartika Widyastuti Fikka Kartika Widyastuti Fitria, Anis Hendra Banat Hesti Poerwanto Horri, Muhammad Indah Wana, Yaniar Lisa Indah Wana, Yaniar Lisa Iskandar, Taufik Juniarti Nomleni , Endang Marlen Karolus Boromeus Reta Kun Aussieanita Mediaswanti Kun Aussieanita Mediaswanti Kun Ausssieanita Mediaswanti lady dian ridolf Longa Rasi, Antonius Juandri Luh Dina Ekasari Maria Odelia Gani Marsaoly, Rahayu H Martika, Martika Martins, Olga Dasilva Mauritsius Melkysedes Sota Mbagho, Elisabet Mbaru, Maria Erenta Mila Puspita Sari, Mila Puspita Mira Mira Mochammad Wachid Muhammad Fikri Nasrun, David Nilasari, Umi Ratna Nina Yuliana Nurhazisa, Tiya Purnawati, Eka R. Sapto Hendri Boedi Soesatyo Raden Mohamad Herdian Bhakti Rinaldi Mula, Yoslin Sansaka, Fajar Hary Santi Sari Sebastian Bagasswari Seda, Yulius Prianto Suliastuti, Indra Susanto Susanto, Susanto Susilo, Nicodemus Susy Yuniningsih Taufik Iskandar Tera, Maria Yunita Tio Noviadi Tiya Nurhazisa Tolan , Blacius Wachid , Mohammad Widyastuti, Fikka Kartika Yeni Ulfi Rahayu Yuliana Rangga Bela Yuni Eka Fajarwati Yunia Ningrum, Shinta Silir

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