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All Journal bionature BERKALA SAINSTEK BioWallacea Journal of Biological Research ALCHEMY Jurnal Penelitian Kimia Jurnal Pengabdian Pada Masyarakat SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Biosaintifika: Journal of Biology & Biology Education Jurnal ABDINUS : Jurnal Pengabdian Nusantara Jurnal Pengabdian UNDIKMA
Nur Arfa Yanti
Jurusan Biologi FMIPA Universitas Halu Oleo
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Analisis Kuantitatif Mikroorganisme pada Ragi Tape Lokal dan Daya Terima Tape Jusinta yang dihasilkan Nurhayani H. Muhiddin; Ramlawati Ramlawati; Nur Arfa Yanti; Abdul Mun'im
BioWallacea : Jurnal Penelitian Biologi (Journal of Biological Research) Vol 6, No 2 (2019): BioWallacea and Biotechnological Science
Publisher : University of Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (237.347 KB) | DOI: 10.33772/biowallacea.v6i2.8950

Abstract

The purpose of this study were to analyze the quantity of microorganisms in some local ragi tape and determine the panelists' acceptance of the "tape jusinta" was produced. This type of research is an experiment with a solid substrate fermentation method. The used ragi tape is 4 kinds of local ragi tape from South Sulawesi Province (ragi tape A, B, C, and D) and 1 type of local ragi tape from Southeast Sulawesi Province (ragi tape E). The Tape Jusinta was produced by fermentation of a solid mixture of purple sweet potato and cassava tubers in a ratio of 1: 1 using 5 kinds of local ragi tape. Analysis of microbial quantity in ragi tape includes the number of molds, yeasts and bacteria in viable count using the Standard Plate Count (SPC) method. Panelist acceptance of the Tape Jusinta product was analyzed using the Hedonic test with a numerical scale range of "6". Data were analyzed descriptively and inferentially using Anova and Duncan's Multiple Test. The results of the data analysis showed that the level of palatability of the panelists to the tapejusinta  fermentedragi tape B was not different from the tape jusinta fermented ragi tape A and C, but the tape jusinta fermented by Cragi tape was different from the results of fermentation ragi tape D and E. The “tape jusinta” fermented ragi tape B is preferred over the tape jusinta fermented ragi tape A, C, D and E with the highest average panelist rating of 4.15. The quantity of microorganisms on ragi tape B are mold types as much as 1.0 x 104 cfu / g, yeast 8.0 x 103 cfu / g and bacteria 5.7 x 104 cfu/ g. Keywords: cassava roots, purple sweet potatoes, ragi tape, "tape jusinta", palatabilityAbstrakTujuan penelitian adalah menganalisis kuantitas mikroorganisme pada beberapa ragi tape lokal dan mengetahui daya terima panelis terhadap “tape jusinta” yang dihasilkan. Jenis penelitian adalah eksperimen dengan metode fermentasi substrat padat. Ragi tape yang digunakan adalah 4 macam ragi tape lokal yang berasal dari Provinsi Sulawesi Selatan (ragi tape A, B, C, dan D) dan 1 macam berasal dari Provinsi Sulawesi Tenggara (ragi tape E). Tape Jusinta dihasilkan melalui fermentasi substrat padat campuran ubi jalar ungu dan umbi ubi kayu dengan perbandingan 1 : 1 menggunakan 5 macam ragi tape lokal. Analisis kuantitas mikroba pada ragi tape  meliputi jumlah kapang, khamir dan bakteri secara viable countmenggunakan metode Standard Plate Count (SPC). Daya terima panelis terhadap produk Tape Jusinta dianalisis menggunakan uji Hedonik dengan rentang skala numerik “6”.Data dianalisis secara deskriptif dan inferensial dengan Anava dan Duncan’s Multiple Test. Hasil analisis data menunjukkan bahwa tingkat kesukaan (palatability) panelis terhadap tape jusinta hasil fermentasi ragi tape B tidak berbeda dengan tape jusinta hasil fermentasi ragi tape A dan C, namun tape jusinta hasil fermentasi ragi tape C berbeda dengan hasil fermentasi ragi tape D dan E. Tape jusinta hasil fermentasi ragi tape B lebih disukai daripada tape jusinta hasil fermentasi ragi tape A, C, D dan E dengan rata-rata penilaian panelis tertinggi yaitu 4.15. Kuantitas mikroorganisme pada ragi tape B yaitu jenis kapang sebanyak 1.0 x 104 cfu/g, khamir   8.0 x 103 cfu/g dan bakteri 5.7 x 104 cfu/g .Kata kunci:  Umbi ubi kayu, ubi jalar ungu, ragi tape, “tape jusinta”, daya terima
PENGARUH PENAMBAHAN GULA DAN NITROGEN PADA PRODUKSI NATA DE COCO Nur Arfa Yanti; Sitti Wirdhana Ahmad; Desty Tryaswaty; A. Nurhana
BioWallacea : Jurnal Penelitian Biologi (Journal of Biological Research) Vol 4, No 1 (2017): Biosains & Technology in Wallacea
Publisher : University of Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (201.194 KB) | DOI: 10.33772/biowallacea.v4i1.3274

Abstract

ABSTRAK Produk nata de coco merupakan makanan fungsional kaya serat yang dihasilkan oleh bakteri Acetobacter xylinum secara fermentasi menggunakan media air kelapa. Biosintesis nata de coco membutuhkan sumber karbon dan nitrogen. Penelitian ini bertujuan untuk mengetahui  konsentrasi gula dan sumber nitrogen, ZA yang terbaik untuk memproduksi nata de coco. Produksi nata de coco dilakukan dengan menambahkan gula dengan perlakuan konsentrasi 2; 3,5; 5 dan 7,5% (b/v), dan ZA  dengan perlakuan konsentrasi 0,2; 0,35; 0,5 dan 0,75% (b/v). Parameter yang diamati adalah ketebalan nata de coco yang diukur menggunakan jangka sorong dan rendemen nata. Hasil penelitian menunjukkan bahwa penambahan gula dan ZA pada media fermentasi berpengaruh terhadap produksi nata de coco. Konsentrasi gula 5% dan ZA 0,5%  yang terbaik menghasilkan nata de coco.  Kata Kunci : Nata de coco, Gula, Nitrogen, ZA.   ABSTRACT Nata de coco is a functional food  rich of fiber produce by Acetobacter xylinum bacteria by fermented using coconut water media. The biosynthesis of nata de coco requires a source of carbon and nitrogen. This study aims to determine is the best concentration of sugar and nitrogen source, ZA  for producing nata de coco. The production of nata de coco was done by adding sugar with the treatment of concentration 2; 3.5; 5 and 7.5% (w / v), and ZA with a treatment concentration of 0.2; 0.35; 0.5 and 0.75% (w/v). The observed parameters include the thickness of nata de coco which was measured using calipers and nata yield. The results showed that the addition of sugar and ZA in the fermentation media affect the production of nata de coco. The  concentration of sugar 5%  and ZA 0.5% is the best  to produce nata de coco . Keywords : Nata de coco, sugar, Nitrogen, ZA
ISOLASI, KARAKTERISASI, DAN UJI POTENSI BAKTERI PENGHASIL ENZIM TERMOSTABIL DARI SUMBER AIR PANAS LAINEA, SULAWESI TENGGARA Marwati Arji; Wina Rezky; Wa Ode Sitti Nurhaliza; Nur Arfa Yanti
BioWallacea : Jurnal Penelitian Biologi (Journal of Biological Research) Vol 5, No 1 (2018): Sains & Biodiversitas Wallacea
Publisher : University of Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (806.59 KB) | DOI: 10.33772/biowallacea.v5i1.4592

Abstract

ABSTRAK Penelitian ini bertujuan untuk memperoleh isolat bakteri yang berpotensi sebagai penghasil enzim ekstraseluler “Proliase” (Protease, Lipase, Amilase dan Selulase) dan  mengetahui karakteristik isolat bakteri dari air panas Lainea. Tahapan-tahapan yang dilakukan dalam penelitian ini meliputi pengambilan sampel, isolasi bakteri, seleksi bakteri pada media spesifik serta karakterisasi bakteri potensial penghasil enzim ekstraseluler berdasarkan karakter fenotipik. Hasil penelitian ini diperoleh 36 isolat bakteri dan hanya terdapat 3 isolat bakteri yang memiliki potensi ganda dalam menghasilkan enzim ekstraseluler. Ketiga isolat bakteri memiliki bentuk sel batang, Gram positif, tidak menghasilkan endospora, bersifat motil, katalase positif, menunjukkan hasil negatif pada uji Indol, Methyl Red, Voges Proskauer, sitrat dan mampu memfermentasi sukrosa, glukosa dan mannitol, toleran terhadap konsentrasi NaCl 3-7%, pH 5-7 dan suhu 37-70oC. Ketiga isolat bakteri dari sumber air panas Lainea tersebut identik dengan genus acuan Listeria. Kata kunci : Air panas Lainea, Bakteri Proteolitik, Bakteri Lipolitik, Bakteri Amilolitik, Bakteri Selulolitik          ABSTRACT This study aims to obtain bacterial isolates that have the potential as producers of "Proliase" extracellular enzymes (Protease, Lipase, Amylase and Cellulase) and determine the characteristics of bacterial isolates from Lainea hot water. The stages carried out in this study include sampling, bacterial isolation, bacterial selection in specific media and characterization of extracellular enzyme-producing potential bacteria based on phenotypic characters. The results of this study obtained 36 bacterial isolates and there were only 3 bacterial isolates which had double potential in producing extracellular enzymes. The three bacterial isolates have the form of stem cells, Gram positive, do not produce endospores, are motile, positive catalase, show negative results on the test of Indol, Methyl Red, Voges Proskauer, citrate and are able to ferment sucrose, glucose and mannitol, tolerant to NaCl 3- concentration 7%, pH 5-7 and temperature of 37-70oC. The three bacterial isolates from Lainea's hot springs are identical to Listeria's reference genus. Keywords : Lainea Hot Water, Proteolytic Bacteria, Lipolytic Bacteria, Amylolytic Bacteria, Cellulolytic Bacteria
Isolasi dan Seleksi Bakteri Pendegradasi Solar Dari Pelabuhan Penyeberangan Kendari – Wawonii, Sulawesi Tenggara M. Rajab Sutra Mijaya; Nur Arfa Yanti; Ardiansyah Ardiansyah; Nurhayani H. Muhiddin
BioWallacea : Jurnal Penelitian Biologi (Journal of Biological Research) Vol 6, No 2 (2019): BioWallacea and Biotechnological Science
Publisher : University of Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (399.347 KB) | DOI: 10.33772/biowallacea.v6i2.8825

Abstract

This study aimed to obtain the ability of bacteria to degrade diesel fuel. Method of this research was exploration method. Bacteria were isolated by enrichment method used SMSSe enriched diesel 2% (v/v). Selection of hidrocarbonoclastic bacteria based on the ability of to grow on agar medium solid. The bacteria in the test made in the form of suspension with Mc Farland Standard 0.5. Test of bacterial isolates were used 10% of the inoculum put in 150 mL media with different concentrations of diesel fuel were 1%, 2% and 3% and incubated on a rotary shaker at 120 rpm. Samples were taken on 1, 5, 10, 15 and 20 days to test diesel emulsion by centrifugation at a speed of 3500 rpm ±15 minutes, the comparison between the media and diesel 4:1. Growth in the amount of bacteria accounted by a Standard Plate Count method. The levels of the diesel rest calculated every sampling during incubation. The selection results of obtained diesel degrading bacteria isolates that PSI.1 PSII.1 and PSIII.2. All of bacteria have the ability to degrade diesel fuel in different treatment, the best result in lowered diesel fuel that were a concentration of 3% during 20 days of incubated at PSII.1 isolate, that have the highest ability to reduce levels of diesel up to 70,70%.Keywords: Hydrocarbonoclastic, Degradation, Diesel fuels ABSTRAK Penelitian ini bertujuan untuk mengetahui kemampuan bakteri dalam mendegradasi solar. Penelitian ini adalah penelitian eksploratif. Isolasi bakteri menggunakan metode enrichment dengan media yang digunakan yaitu SMSSe yang diperkaya solar 2% (v/v). Pemilihan bakteri hidrokarbonoklastik berdasarkan kemampuan bakteri tumbuh pada media agar padat. Inokulum bakteri dibuat dalam bentuk suspensi dengan Standar Mc Farland 0,5. Pengujian kemampuan degradasi solar dilakukan menggunakan media minimal dengan variasi konsentrasi solar 1%, 2% dan 3% dan diinkubasi pada rotary shaker. Sampel diambil pada hari ke 1, 5, 10, 15 dan 20 untuk uji emulsi solar dengan menghitung volume solar yang teremulsi. Pertumbuhan jumlah bakteri dihitung dengan metode Standard Plate Count. Kadar sisa solar dihitung setiap pengambilan sampel selama inkubasi. Hasil seleksi bakteri pendegradasi solar diperoleh tiga isolat yaitu PSI.1 PSII.1 dan PSIII.2. Ketiga isolat bakteri memiliki kemampuan mendegradasi solar pada perlakuan yang berbeda, hasil terbaik dalam menurunkan kadar solar yaitu konsentrasi 3% selama 20 hari inkubasi pada isolat PSII.1 yang memiliki kemampuan tertinggi menurunkan kadar solar hingga 70,70%. Kata kunci : Hidrokarbonoklastik, Pendegradasi, Solar
Aktivitas Antibakteri Kombucha Daun Sirsak (Annona muricata L.) Dengan Konsentrasi Gula Berbeda Nur Arfa Yanti; Sri Ambardini; Ardiansyah Ardiansyah; Wa Ode Leni Marlina; Kartika Dwi Cahyanti
BERKALA SAINSTEK Vol 8 No 2 (2020)
Publisher : Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/bst.v8i2.15968

Abstract

Kombucha daun sirsak merupakan minuman hasil fermentasi simbiosis antara bakteri asam asetat Acetobacter xylinum dan khamir Saccharomyces sp. yang menggunakan bahan baku rebusan daun sirsak. Penelitian ini bertujuan untuk mengetahui aktivitas antibakteri kombucha daun sirsak dengan variasi konsentrasi gula yang berbeda. Konsentrasi gula yang digunakan dalam pembuatan kombucha daun sirsak adalah 10%, 20%, 30% dan 40% (b/v). Pengujian aktivitas antibakteri dilakukan dengan metode difusi sumuran menggunakan bakteri Escherichia coli dan Staphylococcus aureus. Kombucha daun sirsak memiliki aktivitas antibakteri dengan spektrum luas. Kombucha daun sirsak dengan konsentrasi gula 20% memiliki aktivitas antibakteri tertinggi. Dengan demikian, kombucha daun sirsak sangat berpotensi sebagai minuman kesehatan.
Penentuan Kandungan Fenolik Total Liquid Volatile Matter dari Pirolisis Kulit Buah Kakao dan Uji Aktivitas Antifungi terhadap Fusarium oxysporum Mashuni Pallawagau; Nur Arfa Yanti; M. Jahiding; La Ode Kadidae; Wahyu Ahwarul Asis; Fitri Handayani Hamid
ALCHEMY Jurnal Penelitian Kimia Vol 15, No 1 (2019): March
Publisher : UNIVERSITAS SEBELAS MARET (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (321.36 KB) | DOI: 10.20961/alchemy.15.1.24678.165-176

Abstract

Kulit buah kakao (KBK) adalah limbah organik dari hasil olahan buah kakao yang dapat digunakan sebagai sumber senyawa aktif. Kulit kakao mengandung senyawa selulosa, hemiselulosa dan lignin yang dapat terdekomposisi menghasilkan senyawa fenolik. Penelitian ini bertujuan untuk menentukan kandungan fenolik total atau Total Phenolic Content (TPC) dari liquid volatile matter (LVM) hasil pirolisis KBK dan uji aktivitas antifungi terhadap Fusarium oxysporum. Produksi LVM dihasilkan dari metode pirolisis KBK pada suhu 500 °C. Penentuan TPC dengan metode spektrofotometri UV-Vis menggunakan pereaksi Folin- Ciocalteu (FC) pada panjang gelombang maksimum 765 nm dengan larutan standar asam galat dan diukur setelah dibiarkan selama 60 menit pada suhu kamar. Uji aktivitas antifungi terhadap F. oxysporum dilakukan dengan metode dilusi. LVM dari hasil pirolisis KBK adalah 25,80% (b/b) dengan TPC 100% sebesar 2,28 g/L. Pirolisis KBK menghasilkan LVM yang memperlihatkan aktivitas antifungi dengan konsentrasi hambat minimal (KHM) 1% (v/v) dan konsentrasi bunuh minimal (KBM) 9% (v/v). Oleh karena itu, LVM KBK memiliki potensi untuk diaplikasikan sebagai fungisida alami.Determination of The Total Phenolic Content of Liquid Volatile Matter from Cocoa Pod Husk Pyrolysis and Antifungal Activity Test Against Fusarium oxysporum. The cocoa pod husk (CPH) is an organic waste from the processed cocoa potentially used as source of active compounds. The CPH contains cellulose, hemicelluloses, and lignin compounds that can be decomposed into phenolic compounds. The present study investigated the determination of total phenolic content (TPC) of liquid volatile matter (LVM) of CPH followed by the antifungal activity test against Fusarium oxysporum. The LVM production was performed by the pyrolysis method at temperature of 500 °C. The determination of TPC was evaluated by the UV-Vis spectrophotometric method using the Folin-Ciocalteu (FC) reagent at maximum wavelength of 765 nm with the standart solution of gallic acid measured after 60 min reaction at room temperature. The antifungal activity test against F. oxysporum was carried out by dilution method. The pyrolysis of CPH produces LVM of 25.80% (b/b) contained TPC 100% of 2.28 g/L. The LVM produced in this study shows antifungal activity with a minimal inhibitory concentration (MIC) 1% (v/v) and minimum fungicidal concentration (MFC) 9% (v/v). Therefore, the LVM CPH produced can be applied as a natural fungicide.
Kemandirian Pangan pada Masa Pandemik Covid-19 melalui Penerapan Teknologi Hidroponik di Kelurahan Wundudopi Kecamatan Baruga Kota Kendari Sitti Wirdhana Ahmad; Nur Arfa Yanti; Muhsin Muhsin; Wa Ode Nanang Trisna Dewi
Jurnal Pengabdian Pada Masyarakat Vol 6 No 1 (2021)
Publisher : Universitas Mathla'ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30653/002.202161.716

Abstract

FOOD INDEPENDENCE DURING COVID-19 PANDEMIC THROUGH THE APPLICATION OF HYDROPONIC TECHNOLOGY IN WUNDUDOPI VILLAGE OF BARUGA DISTRICT, KENDARI CITY. Food security is one of the keys in the country development which is nowadays also affected by the Corona Virus Disease 2019 (COVID-19). The appeal about distancing and stay at home demands the community be able to maintain food security starting from household. Various activities can be carried out during the appeal to keep distancing and stay at home during the COVID-19 pandemic, especially those who can support household food needs, one of which is hydroponic organic vegetable farming. This activity is aimed to provide information, knowledge as well as practice on hydroponics farming techniques to produce vegetable crop products in an effort to maintain the food security during the COVID-19 pandemic. Participants who took part in this service program were the community groups Dasawisma Bukit Permai II and V Wundudopi Village, Baruga District, Kendari City. Community empowerment through the transfer of hydroponic technology starting with socialization and training in hydroponic farming, then continues with an evaluation to find out the Wundudopi community's perceptions of hydroponic farming technology. After implementing the program, participants experienced increased knowledge and gained skills in farming using hydroponic technology.
Diversifikasi Buah Mangrove menjadi Produk Olahan di Desa Tanjung Tiram, Kabupaten Konawe Selatan, Sulawesi Tenggara Jamili Jamili; Nur Arfa Yanti; Dedi Oetama
Jurnal ABDINUS : Jurnal Pengabdian Nusantara Vol 5 No 1 (2021): Volume 5 Nomor 1 Tahun 2021
Publisher : Universitas Nusantara PGRI Kediri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29407/ja.v5i1.14935

Abstract

Tanjung Tiram village is a coastal area in the North Moramo sub-district, South Konawe District, Southeast Sulawesi which has quite high mangroves. However, the mangrove communities in the area have experienced damage in several places. Therefore, this service activity provides counseling on mangrove ecosystem conservation and training on the use of mangrove fruit into various products of economic value. The purpose of this activity is to increase the knowledge and skills of the community about the manufacture of various processed products made from mangroves fruit so that the mangrove ecosystem in the area is better preserved. The methods and approaches used in this activity are counseling and training. Community service activities in the village of Tanjung Tiram can increase community knowledge about the importance of mangrove ecosystem conservation and utilization of mangrove fruit up to 100%. Mangrove fruit processing training provided to the community was also able to improve community skills in processing mangrove fruit into flour, syrup, and scrub cosmetics up to 75%.
BAKTERI ASAM LAKTAT DARI BUAH MANGGA ARUM MANIS (Mangifera indica L. var. Arum manis) Nur Arfa Yanti
bionature Vol 23, No 2 (2022): Oktober
Publisher : Fakultas MIPA UNM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35580/bionature.v23i2.37860

Abstract

Bakteri asam laktat (BAL) merupakan bakteri yang banyak dimanfaatkan dalam bidang pangan karena aman dikonsumsi. Penelitian ini bertujuan untuk memperoleh bakteri asam laktat dari buah mangga Arum manis (Mangifera indica L. var. Arum manis). Isolasi BAL dilakukan dengan metode tuang (pour plate) mengunakan media spesifik de Man Rogosa Sharpe Agar (MRSA) + CaCO3. Karakterisasi yang dilakukan meliputi morfologi koloni, morfologi sel, uji katalase, dan uji motilitas. Bakteri asam laktat yang berhasil diisolasi  dari buah mangga Arum manis  sebanyak lima isolat yaitu isolat BAL1.3, BAL2.1, BAL3.2, BAL4.2 dan BAL5.2. Kelima isolat BAL memiliki karakter yang sama dengan karakter kunci BAL yaitu bentuk sel bacil (batang), bersifat Gram positif, non motil, tidak memiliki endospora  dan katalase negatif. Kelima isolate BAL diindikasikan sebagai anggota genus Lactobacilllus
Pendampingan Program Pengembangan Edu-Ekowisata Mangrove Desa Tanjung Tiram Kabupaten Konawe Selatan Sulawesi Tenggara Jamili Jamili; Ida Usman; La Ode Kadidae; Suriana Suriana; La Ode Adi Parman Rudia; Nur Arfa Yanti
Jurnal Pengabdian UNDIKMA Vol 4, No 2 (2023): May
Publisher : Universitas Pendidikan Mandalika (UNDIKMA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/jpu.v4i2.6553

Abstract

The service activity aims to provide an understanding to the youth organization regarding the potential of mangrove ecosystems to be developed as Edu-Ecotourism in Tanjung Tiram Village, North Moramo District, South Konawe Regency, Southeast Sulawesi. The method of implementing this service was carried out education, practice, and mentoring. A questionnaire and data analysis were carried out descriptively to evaluate the increase in understanding of youth organization. The results of this community service activity showed that the understanding of youth organizations in Tanjung Tiram village increased regarding the conservation of the mangrove ecosystem and its potential to be developed as an edu-ecotourism village and in practice-assistance activities, 11 types of mangrove ecosystem constituents were identified in Tanjung Tiram Village. With a good understanding of the community and the high diversity of mangroves, Tanjung Tiram Village could be developed into a mangrove Edu-Ecotourism Village.
Co-Authors A. Nurhana Abdul Mun'im Ahmad, Sitti Wirdhana Ardiansyah Ardiansyah Dedy Oetama Desty Tryaswaty Fatimah Alwi Albakar Fitri Handayani Hamid Haji Muhiddin, Nurhayani Herdi Budiman Ida Usman Ida Usman Jamili Jamili Kartika Dwi Cahyanti La Ode Adi Parman Rudia La Ode Adi Parman Rudia La Ode Iman Sulaiman La Ode Kadidae La Ode Kadidae La Ode Kadidae M. Jahiding M. Rajab Sutra Mijaya Marwati Arji Mashuni Pallawagau Muhsin Muhsin Muksar Muksar Nurhayani Haji Muhiddin Ramlawati, Ramlawati Sitti Wirdhana Ahmad Sri Ambardini Suriana Suriana Wa Ode Leni Marlina Wa Ode Nanang Trisna Dewi Wa Ode Sitti Nurhaliza Wahyu Ahwarul Asis Wina Rezky