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All Journal Jurnal Gizi dan Pangan Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Jurnal Penelitian Pascapanen Pertanian Jurnal Tanaman Industri dan Penyegar Jurnal Teknologi Pertanian agriTECH Warta IHP (Warta Industri Hasil Pertanian) JURNAL BIOLOGI INDONESIA Animal Production : Indonesian Journal of Animal Production Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Indonesian Journal of Chemistry Biosaintifika: Journal of Biology & Biology Education JURNAL PANGAN Jurnal Mutu Pangan : Indonesian Journal of Food Quality

Palupi, Nurheni Sri

Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, IPB University, Bogor

Author-ID : 2464014

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Public Health Social Sciences Veterinary

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Profile of Salted Fish Processing in Pengolahan Hasil Perikanan (PHPT) Muara Angke Nindya Atika Indrastuti; Nur Wulandari; Nurheni Sri Palupi
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 2 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

The quality of salted fish depends on the quality of raw material as well as the processing methods. The aim of this work was to study the processing profile of the salted fish in PHPT Muara Angke. Data was collected from the annual salted fish production data in Muara Angke from January 2017 to July 2018, as well as from observation and interview with 25 salted fish producers using snowball sampling method. The results showed that the processed fish species were very diverse and the processing was carried out using traditional methods. Frozen fish were used more frequently than the fresh one. The ground water and crystal salt were used in the processing.Pickling was widely used for salting method rather than dry salting or wet salting. Drying of the fish was carried out traditionally under the sun. However, bleaching agent was still used by some producers. In conclusion, the processing of salted fish in PHPT Muara Angke has not appliedsanitized and hygiene production processes.

Optimasi Penggunaan Karagenan dan Kalsium Sulfat pada Pembuatan Tahu Sutra dalam Penembangan Pangan Fungsional: Optimization the Use of Carrageenan and Calcium Sulfate in Silken Tofu Production in Functional Food Development Nurheni Sri Palupi; Nindya Atika Indrastuti; Uju; Elvira Syamsir
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 23 No 2 (2020): Jurnal Pengolahan Hasil Perikanan Indonesia 23(2)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v23i2.30973

Wedang tahu merupakan olahan tradisional kombinasi antara tahu sutra yang disiram dengan kuah jahe. Kedelai dan jahe yang menjadi bahan baku utama dalam pembuatan wedang tahu memiliki sifat fungsional bagi tubuh bila dikonsumsi. Hal ini menjadikan wedang tahu berpotensi untuk dikembangkan sebagai pangan fungsional. Mutu tekstur tahu sutra menjadi salah satu faktor penentu kualitas wedang tahu. Penambahan karagenan pada pembuatan tahu sutra diharapkan dapat meningkatkan mutu tekstur tahu sutra yang dihasilkan. Tujuan penelitian adalah menentukan kombinasi konsentrasi kalsium sulfat dan karagenan sehingga diperoleh nilai respon rendemen dan tekstur yang optimal menggunakan program Design Expert 7.0. Penentuan formula optimal didasarkan pada hasil pengamatan secara visual (subjektif) yang dikorelasikan dengan hasil pengukuran tekstur secara objektif menggunakan TA-XT2i Texture Analyzer. Formula optimal kemudian dilanjutkan dengan uji sensori, uji proksimat, perhitungan angka kecukupan gizi (AKG), uji tekstur dan uji sineresis. Formula optimal yang direkomendasikan adalah kombinasi kalsium sulfat sebanyak 0,45% dan karagenan 0,10% dengan nilai desirability sebesar 0,75. Formula optimal tersebut memiliki nilai rendemen sebesar 85,36%, kekerasan sebesar 173,60 gf, daya kohesif sebesar 0,07; elastisitas sebesar 0,54; dan daya kunyah sebesar 6,58 gf.

Kajian Perilaku Konsumen terhadap Strategi Pemasaran Teh Herbal di Kota Bogor E. Srivishnu Herlambang; Musa Hubeis; Nurheni Sri Palupi
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol. 6 No. 2 (2011): Manajemen IKM
Publisher : Institut Pertanian Bogor

The purpose of this study is to know the general behavior of the consumers of herbal tea in Bogor; In particular aims to: (1) Identify the internal factors that include a consumer culture and the psychological factors that influence the purchase decision process product herbal tea products by consumers, (2) Identify and analyze factors in the process of product purchase decisions by consumers herbal tea, (3) Identify the behavior of consumer product marketing strategy of herbal tea. This study was conducted at the outlets own by PT. Liza Herbal International (LHI), in the city of Bogor. The population in this study is everyone in Bogor that consume their herbal tea product. Sampling is done by accidental sampling method, namely the consumers of herbal tea that is found across the research area (outlets that sell products herbal tea production by Liza Herbal). From 23 outlets located in the city of Bogor, each outlet is taken five respondents; a total of 115 respondents. This study used descriptive methods and analytical analysis, especially principle component analysis. Based on the analysis of three major components obtained the most influence the purchase decision process of herbal tea are variable price, brand and variable of the womb. The mixture marketing strategy needed that can be done are (1) Maintain and improve the quality of herbal tea (2) The discounted price for a certain number of purchases, (3) Promotion and products through the exhibition website and (4) Service is ready and to ensure continuity between the availability of herbal tea. Development of product strategy marketing herbal tea that can be done with the company's strategy is Strengths, Weaknesses, Opportunities and Threats (SWOT) analysis as follows: SO strategy are (a) increase the productivity of marketing network and (b) improvement of service, strategy ST are (a) improve and maintain the quality of the resulting product, (b) increase cooperation and mutually beneficial partnership with the farmers plant and herbal industry similar, WO strategy are (a) the production costs by increasing efficiency, especially in the procurement of raw materials, (b) Diversification of products, and strategies WT are (a) increase production technology and quality with the standard of quality desired by the market, (b) improve the distribution channel.

Penentuan Umur Simpan dan Pengembangan Model Diseminasi dalam rangka Percepatan Adopsi Teknologi Mi Jagung bagi UKM Nurheni Sri Palupi; Feri Kusnandar; Dede Robiatul Adawiyah; Dahrul Syah
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol. 5 No. 1 (2010): Manajemen IKM
Publisher : Institut Pertanian Bogor

Technology of corn noodle, both processed from 100% corn flour and substitution of wheat flour (by corn flour), was developed by previous researchers but it has not been tested to be applied to the community. The objectives of this study were: (1) identify critical quality parameters and determine the shelf life of corn noodle; (2) to test the production process of dry- and wet-corn on a pilot plant scale and the small industry of wet noodles; and (3) to obtain the quantitative data of consumer acceptance from the wet noodle producers (small-medium enterprise or SMEs) and the consumers. The critical parameters of corn noodles quality during storage were the color, texture (ease of fracture), cooking loss (loss of solids due to cooking), and the degree of rancidity. Based on the aroma parameters, the shelf life of corn noodles on the storage temperature reaches 28oC was 4.6 months. Production of corn noodle routinely has been performed in a pilot plant of SEAFAST Center with a capacity 4 batch per day process. According to the wet noodles producers (small industry), the technology of the 35% substitution of corn noodles (wet noodle) can be directly adopted by SMEs without any change in the production process. The technology of 100% corn noodles can also be adopted with the addition of blanching units before sheeting process. The respondents accept the 35% substitution of corn noodles and considered no different than wheat noodles. Eighty-five percents of meatball noodles SMEs stated that are willing to use the corn wet noodle. Eighty percents of consumer’s meatball noodle said that the wet corn noodle were suitable using for meatball noodles with the acceptance value were close to the wheat noodles.

Strategi dan Prospek Pengembangan Industri Produk Olahan Minyak Pala dalam rangka Pemberdayaan Masyarakat di Kabupaten Bogor - Lusianah; Muhammad Syamsun; Nurheni Sri Palupi
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol. 5 No. 1 (2010): Manajemen IKM
Publisher : Institut Pertanian Bogor

Nutmeg oil is one of essential oil products of economically important nutmeg commodities. Many of nutmeg oil’s product were used for food’s industry, such as astringent, cosmetics, soap, and medicines. The objectives of this research, were to get a good quality nutmeg oil as raw material for nutmeg oil’s downstream industry, to analize the feasibility of the construction of the industry, and to formulate developing strategy of nutmeg oil’s downstream industry in Bogor Regency. The data were collected by experts use exponential comparisons method (MPE) to choose appropriate destilation method of nutmeg oil, a product that will be develop in Bogor and also potential location to develop the industry’s fabric. To know appropriate strategy to empower the Bogor Regency’s society by means of the industry, first it was necessary to know the position of downstream industry using strengths, weaknesses, opportunities and threats (SWOT) analysis and to formulate appropriate strategy using Analytical Hierarchy Process (AHP). The appropriate destilation method of nutmeg oil that were choosen by experts is direct steam method, the product that were choosen by experts is cosmetic’s product, and the potential location is Ciomas Regency. Based on feasibility analysis nutmeg oil downstream industry has potencial prospect in Bogor Regency. Market aspect shows that the industry is very needed in Bogor. The human resource aspect also shows that there are a lot of productive ages that can be required in the industry. Financial aspect signed that investation of the industry bring profit based on Net Present Value (NPV) that is Rp. 4.362.473.952, Internal Rate of Return (IRR) 47,2% per year with discount rate 16,5% and 8% per year, Payback Period (PBP) 11,5 month, and Benefit/Cost (B/C) ratio 1,11. SWOT analysis showed that nutmeg oil downstream industry located at second quadrant. It means that the industry supported aggressive strategy, and by used this analysis we can formulate seven alternative strategies. The appropriate strategy to empower The Bogor Regency’s society by means cosmetic’s industry is extensification of nutmeg area and corporate community relationship.

Analisis Persepsi Konsumen terhadap Produk Minyak Sawit Merah Sebagai Minyak Kesehatan (Studi Kasus: Perumahan Ciomas Permai, Bogor) Muhammad Alif Bardhani; Fransiska Rungkat Zakaria; Nurheni Sri Palupi
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol. 4 No. 2 (2009): Manajemen IKM
Publisher : Institut Pertanian Bogor

Product of red palm oil is a new product which is still not marketed yet insufficient quantity so that it is not recognized by many people. Because of that, it needs promotion about the benefit and quality for the consumer. The approach in this research is market or selling the product of red palm oil to the respondent through direct marketing (door to door), and at the same time do the analysis of consumer’s perception to the product of red palm oil. In general the aim of this research is to know consumer’s perception in getting decision of buying and strategy alternative which can be done in marketing of red palm oil in Perumahan Ciomas Permai, Bogor. Location of this research is in Perumahan Ciomas Permai, Blok B Desa Ciapus Kecamatan Ciomas Kabupaten Bogor.The method of this research is case study with descriptive and quantitative analysis with multiple regression. The processing and data analysis were done with application of Microsoft Excel, which is shown in the form of tabulation and correlation matrix and analysis multiple regression linear with counting use computer program SPSS. The number of respondent were 35 people who represent middle household. Based on the research, through direct marketing and consumer’s analysis, it was found that there were four factors which influence the process of buying decision red palm oil namely price, color, content of nutrient and the packaging. The strategy of marketing which can be done for the product of red palm oil is maintain and improve the quality of red palm oil (the hygienic control, quality, purity, color and nutrient content), giving a discount in a certain sales, promotion by distributing brochure and leaflet, service of delivery and guarantee the continuity of red palm oil availability.

Kelayakan Usaha Budi Daya Rumput Laut Kappaphycus Alvarezii dengan Metode Longline dan Strategi Pengembangannya di Perairan Karimunjawa Heryati Setyaningsih; Komar Sumantadinata; Nurheni Sri Palupi
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol. 7 No. 2 (2012): Manajemen IKM
Publisher : Institut Pertanian Bogor

The most widely cultivated seaweed in aquatic Karimunjawa is Kappaphycus alvarezii, because low venture capital, high market demand, low-cost production technology, production cycle is short, post-harvest handling is easy, and simple as well as market share is still open. This study aims to (1) Evaluate the feasibility of seaweed cultivation; (2) Identify factors that influence internal and external business seaweed cultivation; (3) Develop appropriate strategies in business development efforts to the cultivation of seaweed. Financial data were analyzed according to the criteria value NPV, B/C ratio, IRR, PBP, and BEP. Identification of environmental factors was evaluated by IFE dan EFE matrix, mapped to the IE matrix to view the company's position. Strategy formulation with SWOT and QSP matrix. The result of feasibility analysis showed that seaweed cultivation efforts with longline method financially profitable and feasible. This was indicated by a positive NPV value of 30.81 million rupiah; B/C ratio (2.69), IRR (47.58%); PBP 1.61 years; BEP 13.23 million rupiah or sales of 1,474 kg of dried seaweed. With a total score value of the internal-external matrix of 2.52 and 2.83. The combination of these two values indicates that the position of the business lies in V cells or growth strategies. The most appropriate strategies are the empowerment of members and business groups to increase their business, and increased cultivation of technical skills for the improvement of product quality. These three strategies can be implemented simultaneously as mutually supporting one another.

Strategi Peningkatan Konsumsi Ikan di Kota Depok, Jawa Barat Nur Sokib; Nurheni Sri Palupi; Budi Suharjo
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol. 7 No. 2 (2012): Manajemen IKM
Publisher : Institut Pertanian Bogor

Indonesia memiliki potensi ikan yang melimpah, tetapi tidak diikuti dengan tingkat konsumsi ikan dalam negeri yang tinggi. Dalam hal ini, perilaku, persepsi dan preferensi konsumen menjadi penting untuk diketahui. Tujuan penelitian ini menganalisis pola konsumsi ikan di masyarakat, menganalisis persepsi masyarakat terhadap produk ikan, mengidentifikasi preferensi masyarakat terhadap ikan dan menyusun strategi pengembangan peningkatan konsumsi ikan. Metode dalam kajian menggunakan analisis deskriptif dan analisis logit. Responden dalam kajian berjumlah 120 responden anggota rumah tangga. Hasil kajian menunjukkan pola yang meningkat seiring dengan semakin bertambahnya usia. Pilihan konsumsi ikan dalam bentuk segar mengalami pergeseran menjadi bentuk olahan seiring dengan meningkatnya pendidikan konsumen. Preferensi masyarakat terhadap ikan secara umum menunjukkan pola preferensi yang homogen. Hasil analisis logit dan uji khi kuadrat menunjukkan bahwa hanya terdapat satu faktor yang paling dominan mempengaruhi konsumen untuk mengkonsumsi ikan, yakni usia. Strategi pengembangan produk yang perlu dilakukan adalah mendekatkan ikan segar yang bermutu baik kepada masyarakat dan pengembangan produk olahan ikan bakso ikan, nugget ikan dan ikan kaleng, pengenalan ragam produk olahan dengan media yang tepat, serta mendekatkan ikan kepada masyarakat dengan harga terjangkau

Kelayakan dan Strategi Pengembangan Usaha pada Outlet Ayam Goreng Waralaba dan Mandiri Bambang Widuri; Amiruddin Saleh; Nurheni Sri Palupi
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol. 9 No. 2 (2014): Manajemen IKM
Publisher : Institut Pertanian Bogor

The key to the success of small and medium enterprises located in the possession of knowledge, courage and sincerity in running the business. Currently, in order to minimize the risks that may arise, many small businesses, especially entrepreneurs, using the franchise system (franchise) as a means to develop their business. Failure in business franchise can be traced through several aspects, namely finance, management and marketing aspects. The purposes of the study are: (1) to describe the feasibility of fried chicken business with franchise and independent system, (2) to describe the perception of consumers towards the products of fried chicken business with franchise and independent system, (3) to develop appropriate strategies for developing franchise and/or independent system. The study was conducted at franchised/independent outlet located Bogor regency. Respondent has been collected by purposive sampling with 124 respondens. The experiment was conducted from February to March 2012. Kind of data processing technique we used was Net Present Value (NPV), Internal Rate of Return (IRR), Net Benefit Cost Ratio (Net B / C), Payback Period (PBP), Internal Factor Evaluation (IFE), External Factor Evaluation (EFE), Internal-External (IE), Strength, Weaknesses, Opportunities and Threats (SWOT) and Quantitative Strategic Planning (QSP) analysis system. Based on feasibility analysis, both fried chicken business with franchise and independent systems are feasible to be implemented. Franchise system offers more opportunity to get higher and faster returns, as well as to reach PBP faster than independent system. Furthermore, fried chicken business with franchise system shall be easier to get the trust of consumers because that system is more practical and besides, that system also offers cheaper price which will drive someone to reach PBP and return on capital faster. The reason of consumer to buy product are price, practice, and higiene. Based on the results of the matrix QSP fried chicken franchise, earned the most interesting strategy to be applied is to maintain customer loyalty, while independent business is improving the quality of products and services.The key to the success of small and medium enterprises located in the possession of knowledge, courage and sincerity in running the business. Currently, in order to minimize the risks that may arise, many small businesses, especially entrepreneurs, using the franchise system (franchise) as a means to develop their business. Failure in business franchise can be traced through several aspects, namely finance, management and marketing aspects. The purposes of the study are: (1) to describe the feasibility of fried chicken business with franchise and independent system, (2) to describe the perception of consumers towards the products of fried chicken business with franchise and independent system, (3) to develop appropriate strategies for developing franchise and/or independent system. The study was conducted at franchised/independent outlet located Bogor regency. Respondent has been collected by purposive sampling with 124 respondens. The experiment was conducted from February to March 2012. Kind of data processing technique we used was Net Present Value (NPV), Internal Rate of Return (IRR), Net Benefit Cost Ratio (Net B / C), Payback Period (PBP), Internal Factor Evaluation (IFE), External Factor Evaluation (EFE), Internal-External (IE), Strength, Weaknesses, Opportunities and Threats (SWOT) and Quantitative Strategic Planning (QSP) analysis system. Based on feasibility analysis, both fried chicken business with franchise and independent systems are feasible to be implemented. Franchise system offers more opportunity to get higher and faster returns, as well as to reach PBP faster than independent system. Furthermore, fried chicken business with franchise system shall be easier to get the trust of consumers because that system is more practical and besides, that system also offers cheaper price which will drive someone to reach PBP and return on capital faster. The reason of consumer to buy product are price, practice, and higiene. Based on the results of the matrix QSP fried chicken franchise, earned the most interesting strategy to be applied is to maintain customer loyalty, while independent business is improving the quality of products and services.

Preferensi Konsumen dan Pedagang Mi Bakso terhadap Mi Basah Jagung Teknologi Ekstrusi Nurheni Sri Palupi; Feri Kusnandar; Tjahja Muhandri; Gema Buana Putra
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol. 9 No. 2 (2014): Manajemen IKM
Publisher : Institut Pertanian Bogor

Corn wet noodle produced by an extrusion technology is easily applicable in a small scale industry due to its low investment and simple technology and can use to produce corn wet or dried noodles using 100 % corn flour. Consumer perception of wet corn noodle is an important step prior to its commercialization. The research aimed to evaluate sensory acceptance and consumer preferences of corn wet noodle according to consumers and vendor opinion. Data was collected through direct interviews to respondents selected by a purposive sampling method. Respondents consisted of 20 meatball noodle vendor and 100 consumers. Data were analyzed with frequency tables, Wilcoxon rank test, and the Kruskal-Wallis test. Sensory attributes (flavor, aroma, texture, color, and aftertaste) and overall acceptance of the corn wet noodles were evaluated. The results showed that the sensory scores of corn wet noodle ranged from neutral (score 3) to slightly liked (score 4). Age, trading experience, and cooking procedure before serving of vendors did not have any significant effect to sensory product acceptance. Similarly, age, purchasing power, and the frequency of consumers in eating meatball noodles did not influence the product acceptance. The majority of vendors (85%) and consumers (72%) did not recognize wet noodle corn. As many as 80% of consumers stated that wet corn noodles were suitable for corn meatball noodle. 85% of vendors and 87% of consumers were willing to declare corn wet noodles in meatball noodle selling

Co-Authors - Amrullah - Lusianah . Komari . Subarna A.A. Ketut Agung Cahyawan W Ace Baekhari Afif Arwani Aliwikarta, Kuswanto Amiruddin Saleh Angka, Stephanie Anita Roserlina Arif Hartoyo Ati Widya Perana Ayu Puspitalena RTR Bambang Widuri Bernadetha Beatrix Sibarani Budi Nurtama Budi Suharjo Dahrul Syah Dahrul Syah DAHRUL SYAH Dahrulsyah Dahrulsyah Deddy Muchtadi Dede Robiatul Adawiyah Didah Nur Faridah E. Srivishnu Herlambang Ekowati Chasanah Elvira Syamsir Endang Prangdimurti Feri Kusnandar Feri Kusnandar Fransisca Fransisca Fransisca Fransisca Fransiska Rungkat Zakaria Gema Buana Putra Ghaisani, Mazaya Hanifah Nuryani Lioe Harlen, Winda Christina Hendra Wijaya Herpandi . Heryati Setyaningsih Hunaefi, Dase Ifwarisan Defri Imam, Rosita Hardwianti Indrayana, Stefanus Indria Mahgfirah Kartika Sari Komar Sumantadinata Kuswanto Aliwikarta Larasati Ines Wardiani Lisa Bremanti MADE ASTAWAN Maggy T Suhartono Maggy Thenawidjaja Suhartono Maggy Thenawidjaya Suhartono Mariana Prijono Masahiro Ogawa Mazaya Ghaisani Muhammad Alif Bardhani Muhammad Hasriandy Asyhari Muhammad Syamsun Musa Hubeis Musa Hubeis Mutiara Primaniyarta Nancy Dewi Yuliana NANIK RAHMANI Nelis Imanningsih Ni'mawati Sakinah Nida Raihana Zhafira Nindya Atika Indrastuti Nindya Atika Indrastuti Nugraha Susanto Nur Sokib Nur Wulandari Nur Wulandari Nur Wulandari Nurani Istiqomah Nuri Andarwulan Nurina Rachma Adiningsih Oke Anandika Lestari Perana, Ati Widya Primaniyarta, Mutiara Puji Astuti Purwono Nugroho Puspo Edi Giriwono R. Iis Arifiantini Rachma Adiningsih, Nurina Rachmat Widyanto Rahayu Suseno Rizal Syarief Sjaiful Nazli Rizaludin Nur Ros Maria Andesko Roserlina, Anita Rosita Hardwianti Imam Roy Alexander Sparringa RTR, Ayu Puspitalena Rusdah Rusdah Salsabila Salsabila Sari, Yana Nurita Sari, Yana Nurita Setyani Budiari Setyanto Tri Wahyudi Shofia Nurul Hakim Sibarani, Bernadetha Beatrix Sigit Purwonugroho Sirly Eka Nur Intan Siti Nurjanah Sparringa, Roy Alexander Sri Rebecca Sitorus Sri Widowati Stefanus Indrayana Steisianasari Mileiva Stephanie Angka Suratmono Suratmono Suratmono, Suratmono Suratno, Yuhlanny Dewi TATI NURHAYATI Tien Ruspriatin Muchtadi Tjahja Muhandri Triana Setiawardani, Triana Tutik Wresdiyati - Uju Victoria Valentina Winiati Pudji Rahayu Yogi Karsono YOPI YOPI Yosefine da Costa Yuhlanny Dewi Suratno Yulizar Verda Febrianto

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