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Perbaikan Proses Fermentasi Biji Kakao Non Fermentasi dengan Penambahan Biakan Murni Saccharomyces cerevisiae, Lactobacillus lactis dan Acetobacter aceti Mulono Apriyanto; Sutardi Sutardi; Eni Harmayani; Supriyanto Supriyanto
agriTECH Vol 36, No 4 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (578.556 KB) | DOI: 10.22146/agritech.16764

Abstract

Most cocoa beans produced by Indonesian farmers are non-fermented dry cocoa whose quality can be improved by the fermentation. However, it requires the optimization for fermentation process. This study was conducted to determine the effect of giving a pure culture of Saccharomyces cerevisiae, Lactobacillus lactis and Acetobacter aceti bacteria in fermented dry cocoa beans. Dry beans obtained by drying the wet (fresh) cocoa beans in the cabinet dryer, and subsequently their levels of reduction sugar were determined. The experiments of the fermentation of dry cocoa beans were conducted in a box (p = 120 cm, l = 80 cm, t = 40 cm) with aeration hole (diameter of 1 cm) and the distance between holes was 10 cm. Cocoa beans were incubated for 6 days and without inverted during fermentation. The studied treatments were A1 (without the addition of inoculum (control)), A2 (inocolum was added at the beginning of the incubation), A3 (inoculum was added at the beginning of fermentation (Saccharomyces cerevisiae). After 24 hours of experiment, Lactobacillus lactis was added while Acetobacter aceti was added after 48 hours. Each treatment was repeated three times and observed every two days. The levels of reducing sugars, etanol, acidity, yeasts and acetic acid bacteria population in the fermentation pulp/liquid were observed during the fermentation process. In order to determine the quality of dry beans, several aspects have been measured such as: pH, fermentation index and split test on dry beans after fermentation.ABSTRAKSebagian besar biji kakao yang dihasilkan petani Indonesia merupakan kakao kering non-fermentasi yang kualitasnya masih dapat ditingkatkan dengan metode fermentasi, tetapi dibutuhkan optimasi agar fermentasi dapat berjalan dengan baik. Penelitian ini dilakukan untuk mengetahui pengaruh dari pemberian biakan murni murni Saccharomyces cerevisiae, Lactobacillus lactis dan Acetobacter aceti pada fermentasi biji kakao kering jemur. Biji kakao kering jemur diperoleh dengan mengeringkan biji kakao basah (segar) dalam kabinet dryer, dan ditentukan kadar gula reduksinya. Percobaan fermentasi biji kakao kering jemur dilakukan dalam kotak fermentasi (p = 120 cm, l = 80 cm, t = 40 cm) yang diberi lubang aerasi berdiameter 1 cm dan jarak antar lubang 10 cm. Biji kakao difermentasi selama 6 hari dan tanpa dibalik selama fermentasi. Perlakuan dalam penelitian ini adalah A1 (tanpa penambahan biakan murni murni (kontrol)), A2 (pemberian biakan murni murni diawal fermenatasi), A3 (pemberian biakan murni murni secara bertahap selama fermentasi (Saccharomyces cerevisiae), setelah jam ke 24 diberikan Lactobacillus lactis dan setelah jam ke 48 diberikan Acetobacter aceti. Setiap perlakuan diulangi tiga kali dan diamati tiap dua hari sekali. Kadar gula reduksi, kadar etanol, kadar asam tertitrasi, populasi khamir, dan bakteri asam asetat dalam pulp/cairan fermentasi diamati selama proses fermentasi. Untuk mengetahui kualitas biji kakao kering jemur dilakukan pengukuran pH, indeks fermentasi dan uji belah pada biji kakao kering jemur setelah fermentasi.
Fermentasi Biji Kakao Kering Menggunakan Saccharomyces cerevisiae, Lactobacillus lactis, dan Acetobacter aceti Mulono Apriyanto; Sutardi Sutardi; Supriyanto Supriyanto; Eni Harmayani
agriTECH Vol 37, No 3 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (403.47 KB) | DOI: 10.22146/agritech.17113

Abstract

The aims of the study was to improve quality of cocoa bans by fermentation of sun dried cocoa beans. The fermentation variations were conducted as follows: first, fermentation without the addition of inoculum (control), the second treatment using inoculum of S. cerevisiae (FNCC 3056), L. lactis (FNC 0086) and A. aceti (FNCC 0016), each of 108 cfu/g  given simultaneously at the beginning of fermentation.and the third treatment wassequential administration, i.e: yeast at the initial fermentation, lactic acid bacteria after 24 hours fermentation, and acetic acid bacteria after 48 hr of fermentation third with the same microbial population with the second treatment. The fermentation was conducted for120 hours. The fermentation temperature were controlled during fermentation as follows: 35 °C  for the first 24 hours, 45 °C  for the next second 24- hours, 55 °C the third 24 hours and 35 °C for the last 48 hours of fermentation. The results showed that after the rehydration, pulp composition of dry beans could be used as a substrate for fermentation. During fermentation, dry cocoa beans showed reduction of total sugar content, pH and total polyphenols for all the three treatments. Cut test of dried cocoa beans during the fermentation showed the increasing percentage of brown color of the three treatments. Reducing sugar and fermentation indexes increasedfor all treatments during fermentation. Concentration of ethanol, lactic acid and acetic acid reached highest level at 24, 60, and 108 hours of fermentationfor all treatments.  Highest populations of S. cerevisiae, L. lactis and A. aceti of three treatments obtained at 24, 48 and 72 hours of fermentation. After fermentation and roasting, dry beans produced hydrophobic amino acids as precursors of flavor and volatile compounds.                                               ABSTRAKPenelitian ini bertujuan untuk mengetahui perubahan sifat kimia pada fermentasi biji kakao kering jemur. Biji kakao kering jemur yang diperoleh dari petani memiliki kadar air yang tidak seragam. Guna menimalkan kegagalan fermentasi maka biji kakao kering jemur diperoleh melalui pengeringan biji kakao segar menggunakan kabinet dryer dengan sebelumnya dikondisikan pada suhu seperti pengeringan dengan sinar matahari, dan masing ditentukan kadar gula reduksinya. Percobaan fermentasi biji kakao kering dilakukan fermentasi pada wadah fermentasi dengan jumlah biji 150 g setiap wadah. Sebelum difermentasi terlebih dahulu biji kakao kering jemur direhidrasi agar didapat kadar air mendekati biji segar, kemudian biji kakao kering jemur diinkubasi selama enam hari dan tanpa dibalik selama fermentasi. Setiap perlakuan diulangi tiga kali dan diamati tiap 24 jam sampai 120 jam. Kadar gula reduksi (kontrol 4,49–11,45%, inokulum diawal (IA) 4,69–11,55%, inokulum bertahap (IB) 4,64–11,54%), kadar asam tertitrasi (kontrol 4,48–6,45%, inokulum diawal (IA) 4,64–6,39%, inokulum bertahap (IB)  4,45–6,59%), populasi Saccharomycescerevisiae (kontrol 5,56–7,28 (log CFU/g), inokulum diawal (IA) 6,45–8,75 (logCFU/g), inokulum bertahap (IB) 6.88 – 8.99 (logCFU/g), Lactobacillus lactis (kontrol 6,66–8,15 (log CFU/g), inokulum diawal (IA) 7,65–8,21(log CFU/g), inokulum bertahap (IB) 7,66–8,95 (log CFU/g) dan Acetobacter aceti (kontrol 4,26–6,95% (log CFU/g), inokulum diawal (IA) 4,85–7,40 (log CFU/g), inokulum bertahap (IB) 4,35–7,91 (log CFU/g)) dalam pulp fermentasi diamati selama proses fermentasi. Untuk mengetahui kualitas biji kakao dilakukan pengukuran pH (kontrol 5,67–3,98, inokulum diawal (IA) 5,67–3,55, inokulum bertahap (IB) 5,67–3,50), kadar etanol (kontrol 0,3–0,5%, inokulum diawal (IA) 0,3–0,52%, inokulum bertahap (IB) 0,35–0,53%) dan indeks fermentasi selama fermentasi (kontrol 0,31–0,88, inokulum diawal (IA) 0,32–0,99, inokulum bertahap (IB) 0,33–1,03).Kata kunci: Acetobacter aceti; biji kakao kering jemur; fermentasi; Lactobacillus lactis; Saccharomyces cerevisiae
The Legality Of Cultivated Palm Oil, Research On The Readiness Of Small Holder Farmers In Indonesia To Produce Sustainable Palm Oil (ISPO) Is Reviewed Mulono Apriyanto; Ali Azhar; KMS. Novyar Satriawan Fikri; Feni Puspitasari
International Journal of Business, Law, and Education Vol. 3 No. 2 (2022): International Journal of Business, Law, and Education (ISSUE Education)
Publisher : IJBLE Scientific Publications Community Inc.

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (184.93 KB) | DOI: 10.56442/ijble.v3i2.56

Abstract

The Indonesian government is working to ensure the sustainability of the country's palm oil industry through the establishment of a sustainability standard called Indonesian Sustainable Palm Oil (ISPO) in presidential regulation no. 44 of 2020. The purpose of this study is to determine the value of smallholders' ability to comply with Indonesia Sustainable Palm Oil (ISPO) standards based on the legality of farmers' land in Indragiri Hilir. By comparing the legality of cultivated land applied by independent farmers, the audit method is used to conduct a quantitative descriptive analysis of conformity with ispo principles, criteria, and indicators. The legal status of smallholder farmers' land is incomplete, as the majority of oil palm plantations are located in KBK and the majority of land lacks a certificate but does have a letter of compensation.
PERUBAHAN ASAM ASETAT, TOTAL POLIFENOL DAN WARNA BIJI KAKAO ASALAN SELAMA FERMENTASI Mulono Apriyanto; Hermiza Mardesci; Rujiah Rujiah
Jurnal Industri Hasil Perkebunan Vol 15, No 1 (2020): Jurnal Industri Hasil Perkebunan
Publisher : Balai Besar Industri Hasil Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33104/jihp.v15i1.5573

Abstract

Abstrak: Biji kakao asalan adalah biji kakao kering di tingkat petani di Samigaluh, Kabupaten Kulon Progo, Yogyakarta sebagian besar dihasilkan tanpa fermentasi. Kelemahan biji kakao kering tersebut yaitu tidak menghasilkan prekursor flavour khas kakao, sehingga upaya memiliki prekursor flavour khas kakao dilakukan melalui proses fermentasi. Penelitian ini bertujuan untuk mengetahui perubahan asam asetat, total polifenol dan warna biji kakao asalan selama fermentasi. Fermentasi dilakukan dengan tiga cara yaitu: Perlakuan kontrol, perlakuan kedua yaitu penambahan inokulum S.cerevisiae (FNCC3056), L.lactis (FNC0086) dan A.aceti (FNCC0016), masing–masing108 cfu/gram yang diberikan serentak pada awal fermentasi. Perlakuan ketiga, pemberian inokulum secara bertahap S.cerevisiae (FNCC3056) pada awal fermentasi, L.lactis (FNC0086) di awal 24 jam kedua dan A.aceti (FNCC0016) di 24 jam ketiga, kemudian seluruh perlakuan difermentasi selama 120 jam. Hasil penelitian menunjukan persentase warna ungu kecoklatan, total polifenol keping biji kakao mengalami penurunan, hasil perlakuan kontrol, penambahan inokulum di awal fermentasi dan penambahan inokulum secara bertahap berturut-turut dari 30,11–5,03%, 30,14–4,98% dan 30,09–3,02% serta total polifenol berturut-turut dari 0,17–0,08; 0,18-0,07 dan 0,17–0,06 meq asam galat/gram. Penelitian ini dapat disimpulkan bahwa terjadi perubahan asam asetat, total polifenol memberikan akibat perubahan presentase warna coklat lebih banyak terjadi pada perlakuan penambahan inokulum secara bertahap.Kata kunci: Biji kakao asalan, fermentasi, total polifenol dan, warna
ANALISIS TINGKAT KETAHANAN PANGAN TERHADAP KERAWANAN PANGAN MENGGUNAKAN METODE GIS (Geographic Information System) Mulono Apriyanto; Rujiah Rujiah
Journal of Food System & Agribusiness Volume 5 Nomor 1 Tahun 2021
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jofsa.v5i1.1976

Abstract

The purpose of this study was to analyze the distribution of food security levels against food insecurity using the GIS (Geographic Information System) method. This research was conducted using a survey method during February and June 2019, located in Indragiri Hilir Regency. The data used are indicators of food security, indicators of food access and indicators of food utilization. In order to know the distribution of data resistance levels, it is analyzed using Geographical Information Systems (GIS). The results showed that the distribution of food security levels in the twenty sub-districts in Indragiri Hilir Regency had various conditions including food insecurity, somewhat food insecurity, sufficient food resistance, food resistance and very food resistance. % of stunted children and (%) the ratio of health workers are indicators that affect the level of food security and food insecurity. The study concluded that the distribution of food security levels among sub-districts in Indragiri Hilir Regency has conditions, among others, somewhat food insecurity, food resistance, sufficient food resistance and very food resistance. % of stunted children and (%) the ratio of health workers have an effect on the level of food insecurity as indicators of food security)
PEMAFAATAN LIMBAH CAIR PENGOLAHAN SAGU MENJADI NATA DE SAGO Mulono Apriyanto; Rifni Novitasari; Hermiza Mardesci; Bayu Rianto
JMM (Jurnal Masyarakat Mandiri) Vol 5, No 4 (2021): Agustus
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (419.588 KB) | DOI: 10.31764/jmm.v5i4.5025

Abstract

Abstrak: Desa Sungai Empat adalah salah satu desa dalam wilayah kecamatan Gaung Anak Serka kabupaten Indragiri Hilir. Peningkatan produktivitas sagu memberikan dampak negatif terhadap lingkungan yaitu pencemaran lingkungan. Pencemaran lingkungan disebabkan pengolahan tepung sagu yang dilakukan masyarakat dengan membuang limbah cairnya ke lingkungan tanpa melakukan pengolahan lebih lanjut. Pengabdian masyarakat ini bertujuan membuat nata de sago sebagai produk diversifikasi produk sagu. Nata de sago merupakan produk olahan berbahan baku dari limbah cair sehingga dapat memberikan nilai tambah (added value), meningkatkan pendapatan masyarakat. Metode yang digunakan adalah sosialisasi dan penyuluhan, pelatihan pembuatan Nata De Sago, dan evaluasi sebelum, selama dan setelah kegiatan menggunakan soal. Hasil dari pengabdian masyarakat bahwa mitra menunjukkan hasil yang positif dan mampu menerapkan dibuktikan dengan peningkatan prosentase dari 10% menjadi 80% peserta mampu membuat nata de sagu. Berdasarkan hasil pelatihan dapat disimpulkan bahwa masyarakat mampu mengurangi pencamaran lingkungan dengan diversifikasi produk sagu. Abstract:  Sungai Empat Village is one of the villages in the Gaung Anak Serka sub-district, Indragiri Hilir district. Increased productivity of sago has a negative impact on the environment, namely environmental pollution. Environmental pollution is caused by the processing of sago flour by the community by disposing of its liquid waste into the environment without further processing. This community service aims to make nata de sago as a diversified product of sago products. Nata de sago is a processed product made from raw liquid waste so that it can provide added value, increasing people's income. The methods used are socialization and counseling, training on making Nata De Sago, and evaluation before, during and after activities using questions. The results of community service that partners show positive results and are able to implement are proven by increasing the percentage from 10% to 80% of participants being able to make nata de sago. Based on the results of the training, it can be concluded that the community is able to reduce environmental pollution by diversifying sago products.
Sosialisasi Konsep Lahan Pertanian Pangan Berkelanjutan Di Kecamatan Batang Tuaka, Kabupaten Indragiri Hilir Mulono Apriyanto; KMS. Novyar Satriawan Fikri; Ali Azhar
PaKMas: Jurnal Pengabdian Kepada Masyarakat Vol 1 No 1 (2021): Mei 2021
Publisher : Yayasan Pendidikan Penelitian Pengabdian Algero

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (549.426 KB) | DOI: 10.54259/pakmas.v1i1.24

Abstract

Availability of land for agriculture is an absolute requirement to achieve self-reliance, security and food sovereignty. However, Indonesian farmland tends to decline due to land conversion. Therefore, determining sustainable food farmland and regulating the conversion of food farmland is one of the most strategic policies to achieve food security. The Spatial Plan of the Province of Riau in the Spatial Pattern Plan section states that one of the areas focused on wetland agriculture (rice) is Indragiri Hilir Regency. However, the high conversion of agricultural land threatens the survival of Sustainable Food Agricultural Land. Since the LP2B policy is very dependent on the willingness of the farmers who own the fields, it is considered necessary to socialize the concept of this LP2B policy among farmers so that they can support government policy in achieving food sovereignty. The results of the analysis show that Batang Tuaka sub-district has the potential to be used as Sustainable Food Agricultural Land (LP2B), but unfortunately this is not supported by farmers' knowledge and understanding of the LP2B concept, so the conversion of farmland is becoming more common and can threaten the realization of food security in Indragiri Hilir Regency.
Penyuluhan Tentang Peremajaan Kelapa Sawit dan Legalitas Lahan Di Kecamatan Kempas Kabupaten Indragiri Hilir Mulono Apriyanto; KMS Novyar Satriawan Fikri; Vivi Arfiani Siregar; Jamri; Ali Azhar
JPM: Jurnal Pengabdian Masyarakat Vol. 1 No. 1 (2020): Juli 2020
Publisher : Forum Kerjasama Pendidikan Tinggi

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The specific objectives and targets of these community service activities are to provide counseling on the rejuvenation of oil palm and the legality of farmers' land so that there is a change in the knowledge, understanding and skills of farmers who are members of farmer groups in an effort to want to rejuvenate oil palm plants and to provide an understanding of the importance of legality Farmer's land as an inseparable part of the structure of the requirements in order to get financial assistance to rejuvenate oil palm plants. The methods used are counseling, outreach, demonstration and assistance when the extension activities take place. Counseling methods provide counseling and conduct training after counseling. The demonstration method is carried out at the time of delivery of material. Farmers immediately practiced how to rejuvenate oil palm plants, after that they were given counseling about the ways and functions of farmers' land legality and farmer group institutions in order to get funds in groups. The assistance method aims to monitor developments after counseling to farmers by involving agents of change, namely community leaders, traditional leaders, the village government and banking institutions. In general, the implementation of community service in Kerta Jaya and Tassel Jaya villages, Kempas Subdistrict, Indragiri Hilir Regency can run well and well
PENCEGAHAN, PEMBERANTASAN, PENYALAHGUNAAN DAN PEREDARAN GELAP NARKOBA (P4GN) pada PESANTREN Ali Azhar; KMS. Novyar Satriawan Fikri; Vivi Arfiani Siregar; Mulono Apriyanto
Jurnal Inovasi Penelitian Vol 1 No 11: April 2021
Publisher : Sekolah Tinggi Pariwisata Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47492/jip.v1i11.491

Abstract

Penyalahgunaan dan pengedaran gelap narkoba merupakan permasalahan yang kompleks, baik faktor penyebab maupun dampaknya. Tujuan penelitian ini adalah untuk mengetahui respon masyarakat terhadap maraknya penyalahgunaan narkotika di wilayah Indragiri Hilir. Metode penelitian yang digunakan meliputi, jenis penelitian yang bersifat deskriptif, dengan pendekatan yuridis sosiologis. Data yang digunakan adalah data primer dan dan data sekunder. Pengumpulan datanya dilakukan dengan teknik wawancara, dan analisis datanya adalah deskriptif kualitatif. Di masa depan, pesantren diharapkan tidak hanya berperan dalam pengobatan pecandu Narkoba, tetapi pada pencegahan di masyarakat dalam bentuk pencerahan, penyadaran dan komunikasi dengan masyarajat supaya Indonesia yang kita cintai ini, dalam waktu yang tidak terlalu lama bisa menjadi negeri yang bebas Narkoba.
PEMANFAATAN ABU SEKAM PADI DALAM INOVASI PEMUPUKAN KACANG HIJAU (Vigna radiate L) DI LAHAN GAMBUT Yoyon Riono; Mulono Apriyanto
Selodang Mayang: Jurnal Ilmiah Badan Perencanaan Pembangunan Daerah Kabupaten Indragiri Hilir Vol 6 No 2 (2020): JURNAL SELODANG MAYANG
Publisher : Badan Perencanaan Pembangunan Daerah Kabupaten Indragiri Hilir Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47521/selodangmayang.v6i2.164

Abstract

This study aimed to determine the effect of rice husk ash on yield and growth of peanut plants. This research has been carried out in the experimental garden of the Faculty of Agriculture of the Islamic University of Indragiri Tembilahan, Tembilahan Hulu District, Indragiri Hilir Regency. The time of the study began from April to July 2017. This research was a field trial using the Randomized Block Design (RBD) method which consisted of 6 levels of treatment, they are; without rice husk ash, 1 ton/ha of rice husk ash, 2 tons/ha of rice husk ash, 3 tons/ha of rice husk, 4 tons/ha ash rice husk ash, and 5 tons/ha of rice husk ash. Each treatment was repeated three times to obtain 18 trial plots in the field. Data of this study were analyzed using Analysis of Variance (ANOVA). The results showed that the administration of rice husk ash with various treatment doses, had a significant influence on the growth and yield of peanut plants. The treatment that has the best effect on the growth and yield of peanut plants has been found, which is an average of 3 tons/ha and 5 tons/ha.
Co-Authors -, Baharuddin Abdul Rahman Sidik Abdul Razak Abdul Razak Ahamad Rifa’i Akbar Alfa Akbar Alfa Ali Azhar Ali Azhar Ali Azhar Ali Azhar Ali Azhar Ali Azhar Ali Azhar Ali Azhar Ali Azhar Amd Junaidi Anis Nurhayati Arif Munandar Bayu Fajar Susanto Bayu Rianto Eko Priyono Eko Sutrisno Elfi Yenny Yusuf Elfi Yenny Yusuf Eman Sulaiman Eni Harmayani Eni Harmayani Euis Amalia Fatma Zuhrotun Nisa Feni Puspitasari Feni Puspitasari Fenthy Marlina Safitri Fitriyah, Andi Tenri Ihwana As’ad Indra Mudrika Intan Sari Irianto Irianto Irianto Irianto Jamri Jeki Prianto Kadek Rantawan Khairul Ihwan Lana Santika Nadia M Rexy Dimas Nasrullah M. Ramli M. Ridwan Mardesci, Hermiza Marlina Marlina Marlina Marlina Marlina Marlina Marlina Melisa Muhammad Arpah Muhammad Ramli Muhammad Ramli Muharun Muharun Muharun, Muharun Ninsix, Retti Novitasari, Rifni Novyar Satriawan Fikri, KMS Nurhayati, Nurhayati Nursida Nursida Nursida Nursida Olvi Ariyani Partini Priambada Priambada Rahmadewi, Yunda Maymanah Ratri Retno Utami Ratri Retno Utami Retti Ninsix Retty Ninsix Reza Winata Aulia Hutami Riati Bakce Rifni Novitasari Rifni Novitasari rifni novitasari Rifni Novitasari Riyadi Mustofa Roberta Zulfhi Surya Rujiah Rujiah Rujiah Rujiah Rujiah Rujiah Rujiah Rujiah Rujiah Rujiah Rujiah Rujiah Rujiah Safitri, Fenthy Marlina Safitri, Fenthy Marlina Said Muhammad Ikhsan Zulfi Maaruf Sevia Dwi Suryanti Siti Asiah Jamil Sriyanto Sriyanto Sriyanto Sriyanto Suci Adhis Rahmadani Sufiyanto, Mohammad Imam Supriyanto Supriyanto Supriyanto Supriyanto Suryanti, Sevia Dwi Sutardi Sutardi Sutardi Sutardi Tiara Pertiwi Veriani Aprilia Vivi Arfiani Siregar Vivi Arfiani Siregar Widyawati Widyawati Wuri Ratna Hidayani yeni Afiza Yoyon Riono Yoyon Riono Yoyon Riono Yoyon Riono. Yulianti Yulianti Yulianti Yulianti Yunda Maymanah Rahmadewi