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All Journal IPTEKMA Agrotekno Buletin Udayana Mengabdi JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Itepa : Jurnal Ilmu dan Teknologi Pangan INDONESIAN JOURNAL OF BIOMEDICAL SCIENCES Jurnal Biologi Udayana Bumi Lestari Jurnal Bios Logos Agrointek Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Jurnal Ilmiah Teknologi Pertanian Agrotechno Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Journal of Functional Food and Nutraceutical Jurnal Gastronomi Indonesia AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)

Luh Putu Wrasiati

Program Studi Teknologi Industri Pertanian, Universitas Udayana

Author-ID : 2929390

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Earth & Planetary Sciences Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Medicine & Pharmacology Nursing Social Sciences

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Konsentrasi Ekstrak Etanol Kulit Buah Kakao (Theobroma cacao L.) dan Suhu Pemanasan terhadap Karakteristik Krim Body Scrub Erna Sri Rahayu; Ni Made Wartini; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 4 (2021): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Cocoa pod husk extract can be used as a source of antioxidants in cosmetic preparations, namely cream body scrub. Cream body scrub is a type of cosmetic cleanser that is used to clean dead skin cells and nourish the skin. This study aims to (1) know the effect of the concentration of ethanol extract of cocoa pod and heating temperature on the characteristics of cream body scrub and to (2) determine the concentration of ethanolic extract of cocoa pod and the best heating temperature to produce cream body scrub. This study used a factorial randomized block design with two factors. The first factor is the concentration of the extract which consists of 3 levels, namely 1%, 2%, and 3%. The second factor is the heating temperature which consists of 2 levels, namely 65±2°C and 75±2°C. The results showed that the concentration of the extract and the heating temperature and their interactions affected the antioxidant capacity, antioxidant activity, pH, viscosity, spreadability, color, aroma and overall acceptance. Extract concentration of 3% and heating temperature of 65±2°C is the best treatment to produce cream body scrub with antioxidant capacity characteristics of 85.02±0.22 mg GAEAC/g, antioxidant activity 98.48±0.82 ppm (strong antioxidant), pH 6.66±0.02, viscosity 34200±200 cp, spreadability 4.78±0.10 cm, sensory evaluation: color 4.35±0.48(light brown to light brown), aroma 6.25 ±0.71 (fairly typical of cocoa to typical of cocoa) and overall acceptance of 6.25±0.71(like to very like). Keywords: cocoa pod husk, concentration, temperature, characteristics, cream body scrub.

ANALISIS TINGKAT KEPUASAN KARYAWAN TERHADAP KOMPENSASI FINANSIAL DAN NON FINANSIAL YANG DIBERIKAN PERUSAHAAN (Studi Kasus di PT. Arjuna Yoga Sakti Bali) Novi Dwiningrum; Gusti Putu Ganda Putra; Ni Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 4 (2015): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (683.639 KB)

The aims of this research were (1) to analyze the level of employee satisfaction, (2) to determine the effect of compensation variabels that given by the company against to the level of employee satisfaction, and (3) to determine the position of each compensation variabel against to the level of employee satisfaction at PT. Arjuna Yoga Sakti. Method of this research was surveying method. Data of this research were collected by spreading the questioner to 20 respondents. Then the data was processed using validity test, reability test, index of satisfaction test, and importance performance analysis. Result showed that employee feel quite satisfied based on the level of employee satisfaction was 58,22% of compensation variabel company. The formation counseling division has the high adjustability level and the remuneration variabel has the low adjustability level. The priority variabel that has to fixed was all the variabel that contained in quadrant A were: comfortable working area, remuneration, working uniform, and amount of bonus and commissions.

Pengaruh Persentase Penambahan Bubuk Serat Oyong (Luffa acutangula) dan Lama Pengadukan terhadap Karakteristik Krim Body Scrub Kadek Mei Ahadianti; Luh Putu Wrasiati; Gusti Putu Ganda Putra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 3 (2020): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Body scrub cream is a semi-solid dosage form containing one or more dissolved or dispersed medicinal ingredients in suitable base ingredients and serves to smooth the body's skin and remove damaged skin cells with the help of scrub material. Oyong fiber (Luffa acutangula) is used as a scrubber material that is natural, biodegradable and inexpensive. The aim of this study to know the effect of the addition of oyong fiber powder and stirring time to the characteristics of body scrub cream and to determine the percentage of the addition of oyong fiber powder and length of stirring to produce the best body scrub cream. This research uses factorial randomized block design with two factors. The first factor is the percentage of the addition of the Oyong fiber powder consisting of 3 levels namely 5, 7, 9 and 11% and the second factor is the stirring time consisting of 10, 15, and 20 minutes. Data were analyzed by analysis of variance and continued by Tukey's test. The results of the study showed that the addition loofah (Luffa acutangula) fiber powder addition and the stirring time very affected the pH, viscosity, spreadability power, adhesion power and overall acceptance of the body scrub cream. The interaction between the addition loofah (Luffa acutangula) fiber powder addition and the stirring time very affected the viscosity and the spreadability power. Addition of 9% of loofah (Luffa acutangula) fiber powder and 20 minutes of the stirring time was the best treatment for body scrub cream with characteristics as follows: pH 4.60, viscosity 37600 cp, homogeny, spreadability power 4.6 cm, adhesion power 9.88 seconds, separation ratio=1 and overall acceptance 5,90 (rather like to like). Keywords : body scrub cream, Luffa acutangula, stirring time

Pengaruh Penambahan Bubuk Daun Kelor (Moringa oleifera L.) dan Suhu Proses Pemanasan terhadap Karakteristik Body Scrub Ni Ketut Gitariastuti; Sri Mulyani; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 1 (2020): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Body scrub is a product that works to remove dead skin cells and open pores so the skin becomes brighter and whiter. This study aims to determine the effect of the moringa leaf powder addition and heating process temperature on the characteristics of body scrub and determine the percentage of the addition of moringa leaf powder and the best heating process temperature to produce a body scrub. This study uses a randomized block design with two factors. The first factor is the percentage addition of moringa leaf powder and the second factor is the temperature of the heating process. The first factor consists of 3 levels namely 4, 5 and 6% while the second factor consists of 2 levels namely 65oC and 70oC. The results of the study at the 6th week of storage showed that the addition of moringa leaf powder affected viscosity, spreadability power and adhesion power but did not affect the pH and overall acceptance of the body scrub. The temperature of the heating process does not affect the pH, viscosity, spreadability power, adhesion power and overall acceptance of the body scrub. Addition of 4% of moringa leaf powder and 65oC of the heating process temperature was the best treatment for body scrub with characteristics at the 6th week of storage as follows: pH 4.8, viscosity 10307 cp, spreadability power 5.2 cm, adhesion power 36.75 seconds and separation ratio = 1. Keywords: body scrub, moringa leaf, heating process temperature

PENGARUH PERBANDINGAN BUBUK KULIT ARI BIJI KAKAO : EKSTRAK KULIT BUAH JERUK NIPIS DAN WAKTU PENGADUKAN TERHADAP KARAKTERISTIK BODI KRIM I Gusti Ayu Agung Putri Utami; G. P. Ganda Putra; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 1 (2019): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Cream is a cosmetics in the form of a half-solid emulsion. This study aims to determine the effect of the comparison of the bark powder of the cocoa beans : extract of lime peel and the stirring time on the characteristics of body cream, determine the comparison of the bark powder of the cocoa beans : extract of lime peel and the stirring time that is best to produce body cream. This study uses factorial completely randomized design with 2 factors. The first factor is the comparison of the bark powder of the cocoa beans : extract of lime peel. The second factor is the stirring time of the body cream. The variables observed were material moisture content, pH, viscosity, dispersion, separation ratio, antioxidant capacity and color intensity. The results showed that the comparative treatment of the addition of the bark powder of cocoa beans and lime peel extract had a very significant effect on pH, dispersion, antioxidant capacity, brightness level (L*), redness level (a*), and yellowish level (b*) cream. The stirring time treatment has a significant effect on the brightness level (L *) of the cream. Comparative treatment of adding the bark powder of cocoa beans and extracts of lime peel, stirring time and interaction between the two treatments has a very significant effect on the viscosity of the cream. The comparison of the addition of the bark powder of cocoa beans : lime peel extract are 7.14: 7.14 grams and 15 minutes of stirring time was the best treatment, which can produce body cream with characteristic of pH 6,35, dispersion level 6,10 cm, viscosity 28.100 cp, separation ratio = 1, antioxidant capacity 125, 33 mg GAEAC/L, brightness level (L*) 43,78, redness level (a*) 6,73 and yellowish level (b*) 10,56. Keywords : body cream, addition of ingredients, and stirring time.

KARAKTERISTIK BUBUK EKSTRAK KULIT BUAH JERUK MANDARIN (Citrusreticulata)PADA PERLAKUAN LAMA MASERASI DAN KONSENTRASI MALTODEKSTRIN Siska Elisabet Silalahi; Ni Luh Putu Wrasiati; Anak Agung Made Dewi Anggreni
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 1 (2015): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (319.799 KB)

The aimed of this research were 1) determine the effect of maceration time and maltodextrin concentration on the characteristics of mandarin citrus peel extract powder, 2) find out the maceration time and maltodextrin concentration to obtain the best characteristics of the mandarin citrus peel extract powder. This study used a factorial randomized block design. The first factor was maceration time consists of 4 levels, namely: 6, 12, 18 and 24 hours, and the second factor was maltodextrin concentration which consists of 3 levels: 10, 15 and 20 %. Each treatment was done 3 times. The parameters tested include yield, solubility, sensory testing. The results showed that maceration time had no significant effect on the yield and solubility of mandarin citrus peel extract powder. Maltodextrin concentration effect had signifcant on the yield and solubility of mandarin citrus peel extract powder. Treatment interaction between maceration time and maltodextrin concentration had significant effect on taste preferences, the strength of taste, flavour preferences, and flavour strength. However, no significant effect on yield and solubility of mandarin citrus feel extract powder. 6 hours maceration time and 10% maltodextrin concentration produced the best characteristics of mandarin citrus peel extract powder, include: yield 42.91%, solubility 99.75%, taste preferences 6.13 (between like until very like), the strength of taste 2.07 (between strong to strong a bit), aroma preferences of 5.27 (between like a bit to like), the strength of the aroma of 1.53 (between very strong to strong).

KARAKTERISTIK EKSTRAK AMPAS KOPI BUBUK ROBUSTA (Coffea canephora) PADA PERLAKUAN KONSENTRASI PELARUT ETANOL DAN SUHU MASERASI Ni Putu Diah JuliantariD; Luh Putu Wrasiati; Ni Made Wartini
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 3 (2018): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Coffee grounds residue are the primary waste obtained from brewed coffee. Furthermore, some reports showed that coffee grounds residues still containes of bioactive compounds like caffeine and total phenolic compounds. This study aims 1) to know the effect of ethanol solvent concentration and maceration temperature on extract characteristics of coffee grounds robusta extract, and 2) to determine the concentration of ethanol solvent and best maceration temperature to of coffee grounds robusta extract. This experiment uses Factorial Random Design with two factors. The first factor concentration of ethanol solvent consists of 3 levels: 70%, 80%, 90%. The second factor is the maceration temperature which consists of 3 levels: 45oC, 60oC, 75oC. From the above two factors obtained 9 treatment combinations, each grouped into 2 groups as 18 units of experiments. The result showed that etanol solvent concentration, maceration temperature and interaction between trearments had high significantly effect on yield extract and caffeine content. The ethanol solvent concentration treatment had a significant effect, while the treatment of the maceration temperature and the interaction between trearments had a significantly effect on the total phenol. The treatment of ethanol solvent concentration 90% and maceration temperature 60oC was the best characteristic with robusta coffee extract yield 7.87±0.05% yield, 0.70±0.01% caffeine content and total phenol 11,052.83±1,124.30 mg GAE/100g. Keywords : Coffee, coffee ground robusta, ethanol concentration, temperature of maceration

KARAKTERISTIK GULA CAIR DARI AMPAS PADAT PRODUK BREM DI PERUSAHAAN Fa. UDIYANA PADA PERLAKUAN KONSENTRASI H2SO4 DAN WAKTU HIDROLISIS Karina Novita Dewi; Luh Putu Wrasiati; I Wayan Arnata
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 3 (2017): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (340.885 KB)

Solid dregs of brem was a waste from the production of brem drinks that still had high nutrient content to be processed into liquid sugar. The method was used acid hydrolysis with H2SO4. This study aims to determine the effect of H2SO4 concentration and hydrolysis time on liquid sugar characteristics and determine the concentration of H2SO4 and the best hydrolysis time to produce liquid sugar. This study was used a Randomized Block Design of a factorial pattern consists of two factors. The first factor was H2SO4 96% concentration (0.2%, 0.4%, and 0.6%). The second factor was hydrolysis time consists (10, 20, and 30 minutes). The experiments were grouped into 2 groups to obtain 18 experimental units. The observed variables were reduction sugar, total sugar, yield, and color intensity (L *, a *, b *). The results showed that the interaction of H2SO4 concentration and hydrolysis time had no significant effect on reduction sugar, total sugar, yield, color intensity (L *, a *, b *). H2SO4 concentration has no effect on reduction sugar, total sugar, yield, color intensity (L *, a *, b *). The hydrolysis time affects the reduction sugar, total sugar, yield, and brightness (L *) but does not affect the redness (a *) and yellowness (b *). The best treatments were obtained based on reduction sugar content and material usage efficiency was 0.2% H2SO4 concentration and hydrolysis time of 20 minutes with characteristic of reduction sugar 7.20 mg / l, total sugar 17.47 mg / l, yield 36.00%, brightness (L *) 9.01, redness level (a *) -2.23, and yellowness (b *) 32.50.Keywords : solid dregs of brem, hydrolysis, H2SO4, liquid sugar

MEMPELAJARI JALUR DISTRIBUSI DAN PENANGANAN PASCAPANEN STRAWBERRY DARI KECAMATAN BATURITI KE KOTA DENPASAR I Gusti Made Dwi Sapta Nugraha; A.A.P.Agung Suryawan Wiranatha; Ni Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 4 (2015): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (464.107 KB)

The aims of this study were 1) to find out the distribution strawberry that produce in Baturiti to Denpasar, 2) to find out post-harvest handling in each distribution line 3) to determine the marketing and profit margins of each distribution from Baturiti to Denpasar. This study was using survey method with 20 responden of strawberry farmer. The results of this study showed that there were 3 distribution line of strawberry from Baturiti to Denpasar and all lines had experienced in sorting and grading on the collectors and traders. The highest marketing margin was Rp 24,000 / kg margin was Rp 11,300 /kg which were found in line 2 (Farmer-Collectors-Retailer-Consumer). Meanwhile the lowest marketing margin was Rp 17,000 /kg and the lowest profits margin was Rp 3,814 /kg which were found in line 3 (Collectors-Farmer-Consumer Wholesalers Catering).

Kelayakan Finansial dan Analisis Nilai Tambah pada Pengolahan Teh Putih di PT. Bali Cahaya Amerta Gianyar Bali I Dewa Gede Agung Sastra Wiartha; Luh Putu Wrasiati; I Wayan Gede Sedana Yoga
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 2 (2021): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

White tea are superior products at PT. Bali Cahaya Amerta and still not so many other companies in producing it. The purpose of the study is to, determine the financial feasibility of white tea processing at PT. Bali Cahaya Amerta, determine the added value generated from the processing of white tea at PT. Bali Cahaya Amerta, and determine the feasibility of white tea at PT. Bali Cahaya Amerta if there is an increase in operating costs and a decrease in income using sensitivity analysis. Financial feasibility analysis uses quantitative descriptive analysis using the calculation of profit and loss, Net Present Value, Internal Rate of Return, Net B / C Ratio, Payback Period, and Break Event Point, and value added analysis using the Hayami method. Production of white peony and silver needles is feasible, with Net Present Value results of Rp. 4,505,933,033. Internal Rate of Return of 5.49% shows that the rate of return is greater than the specified bank interest rate. Payback Period for 2 years 3 months. B/C ratio of 1.55. White peony added value obtained a value of Rp. 860,000 per kg, the ratio of added value is 110.25%. While the added value of the silver needle is Rp. 430,000 per kg, value added ratio of 47.77%. The sensitivity analysis scenario shows that both an increase in operating costs of 1.5% -4% and revenue decreased 1.5% -2.5% resulting in a positive NVP. So that the business of white peony and silver needle is feasible. Keywords: white tea, financial feasibility, value added

Co-Authors A A Gede Ary Gunada A.A.P. Agung Suyawan Wiranatha Adhe Sri Nanda Puspita Amenra Ramzi Naz AMNA HARTATI Amna Hartiati Anak Agung Made Dewi Anggreni Anak Agung Made Dewi Anggreni Anak Agung Putu Agung Suryawan W Anak Agung Putu Agung Suryawan Wiranatha Anak Agung Sagung Mirah Mahadewi Anggreni, Ni Made Dian Ardhinata Antares Binsar Hamonangan Manurung Bulkaini Bulkaini Deddy Setiadi Kadir Madjid DEWA AYU ANOM YUARINI Dwi Fitriyanti Eka Nur Diana Elissa Priscilla Emita Dwi Cahyana Erna Sri Rahayu Fadhilla Surya Utomo Fakhrudin - G.P. Ganda Putra Gede Windu Wirajaya Gek Ulan Sukma gusti agung ayu kade saraswati Gusti Ayu Kadek Diah Puspawati Gusti Putu Ganda Putra I Dewa Gde Mayun Permana I Dewa Gede Agung Sastra Wiartha I Gede Arie Mahendra Putra I Gede Arya Sukadana Putra I GEDE PUTU WIRAWAN I Gusti Ayu Agung Putri Utami I Gusti Ayu Krisna Dewi I Gusti Ayu Lani Triani I Gusti Ayu Meia Dewi I Gusti Gde Satria Anggakara Putra I Gusti Made Dwi Sapta Nugraha I Kadek Dwi Jenana I Kadek Surya Wirawan I Kadek Widhiana Putra I Ketut Gede Putra Adiyasa I Ketut Satriawan I Ketut Suada I Ketut Sumadi I Ketut Suter I Made Andre Cucumandalin I Made Anom Sutrisna Wijaya I Made Aries Susetia Mahdi I Made Dwipayana I Made Indra Pratista I Made Kartana I Made Mahaputra Wijaya I Made Suardana I MADE SUPARTHA UTAMA I N. T. ARIANA I Nengah Kencana Putra I NYOMAN MANTIK ASTAWA I Nyoman Sumerta Miwada I NYOMAN SUTARPA SUTAMA I Putu Fajardhiputra Hernes I Putu Hendra Adi Prasanta I W.G. SEDANA YOGA I Wayan Agus Satriadi I Wayan Agus Wijaya Adi Kesuma I Wayan Arnata I Wayan Eggy Perdana Putra I Wayan Eko Fridayana I Wayan Ferry Artha Yoga I Wayan Gde Angga Prasetya I Wayan Suarta I Wayan Weta I.A. L. Dewi I.M. Mega I.M.A.S. Wijaya I.W.G.S. Yoga Ida Ayu Gede Satwika Candra Praba Sari Ida Ayu Komang Tricahyani Ida Ayu Putu Arik Cahayanti Ida Ayu Sinta Citra Pertiwi Ida Bagus Bas Baskara Ida Bagus Gede Awidyanata Ida Bagus Ketut Mantra Ida Bagus Ketut Widnyana Yoga Ida Bagus Putu Gunadnya Ida Bagus Wayan Gunam Ida Bagus Wiryasuta Yudiantara Ida Bagus Wisnu Matra Atmaja Ida Bagus Yogaswara IPutu Gde Budisanjaya Kadek Mei Ahadianti Kadek Thiar Prahitadani Karina Novita Dewi Keisa Az-zahra Kesia Teodora Br Ginting Komang Adi Darmawan Lianatus Sholeha Luh Kurnia Dwi Indriyani Luh Putu Ayu Evitasari Cesarini Lutfi Suhendra MADE PHARMAWATI Made Ria Defiani Manika Santhi Mira Ardhaning Swari Miwada Sumirtha Ngurah Intan Wiratmini Ni Kadek Megayanti SJ Ni Kadek Ummy Indiyani Ni Ketut Gitariastuti Ni Ketut Seminari Ni Ketut Titi Triastuti Ni Luh Gede Dina Yunita NI LUH MADE PRADNYAWATHI Ni Luh Putu Devi Savitri Ni Luh Putu Diyan Utami Dewi Ni Luh Putu Ravi Cakswindryandani Ni Luh Wayan Ari Sukarmini Ni Made Leny Mustikasari Ni Made Purindah Sari Ni Made Sri Wahyuni Ni Made Sri Wahyuni Ni Made Wartini Ni Made Wartini Ni Nengah Soniari Ni Nyoman Desi Trisna Dewi Ni Nyoman Desi Trisnadewi Ni Nyoman Dian Luswiantini Ni Nyoman Sri Yulianthi Ni Nyoman Wirasiti Ni Putu Adriani Astiti Ni Putu Diah JuliantariD Ni Putu Eny Sulistyadewi Ni Putu Hertika Dewi Ni Putu Kiki Vrashinta Dewi Ni Putu Suwariani Ni Wayan Titin Kartika Sari NiMade Wartini Novi Dwiningrum Nyoman Agus Bagiada NYOMAN SEMADI ANTARA Odilia Keron Panji Hasbi Muhammad Putu Agung Sujud Rama Krishna Putu Ayu Gaudiya Waisnawi Putu Dwi Ariyanti Lestari Putu Mutia Septiyaningsih Putu Shangrila Revia Parameswari Prascita Rahel Br Ginting Rani Situmorang Rian Hakim Riza Febriyani Riza Ibnu Fajar Sadyasmara, Cokorda Anom Bayu Sagung Ayu Bulan Julia Saraswati Samapta Manggala Aditya Sang Ayu Sri Eka Oktari Siska Elisabet Silalahi Sri Mulyani Sri Mulyani Sutama Sutama Tati Budi Kusmiyarti Tiara Ayu Khairunnisa Viona Valentine Br Ginting Vonny Tanone Wito Setioko Yenni Ciawi Zainul Fikri

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