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All Journal Jurnal AGROTEKNOLOGI Jurnal Teknologi Pertanian UNEJ e-Proceeding Agricore: Jurnal Agribisnis dan Sosial Ekonomi Pertanian Unpad Indonesian Food Science and TechnologyJournal Abdimas Umtas : Jurnal Pengabdian kepada Masyarakat J-Dinamika: Jurnal Pengabdian Kepada Masyarakat JAIM (Jurnal Abdi Masyarakat) Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Bubungan Tinggi: Jurnal Pengabdian Masyarakat Jurnal Agrinika : Jurnal Agroteknologi dan Agribisnis International Journal on Food, Agriculture and Natural Resources (IJFANRES) JATIMAS : Jurnal Pertanian dan Pengabdian Masyarakat Jurnal Hasil Pengabdian Kepada Masyarakat Universitas Jember
Azkiyah, Lailatul
Agricultural Product Technology Study Program, Universitas Jember, Jember, Indonesia
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Public Health Social Sciences Other

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Preparation and Optimization Formula of Whey Protein-Pectin Complex As Nanocapsules for Lemon (Citrus limon) Juice Lailatul Azkiyah; Yukihiro Yamamoto; Shinjiro Ogita; Tomoyuki Yoshino
International Journal on Food, Agriculture and Natural Resources Vol 1, No 1 (2020): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v1i1.1

Abstract

Lemon (Citrus limon) juice was nanoencapsulated in whey protein concentrate (WPC)-pectin complex coacervates, and then dried using freeze-drying to produce solid nanocapsules. To optimize the nanoencapsulation condition, central composite design (CCD) of response surface methodology (RSM) was implemented. WPC (%), pectin (%) and pH level were taken as variables, while antioxidant activity and D-limonene content as responses. The optimized condition was in 6.0% WPC and 3.0% pectin at pH 3.1 by maximize the responses. Scanning electron microscopy (SEM) and atomic force microscopy (AFM) images showed the morphology of lemon juice nanocapsules as spherical nanoparticles with an average size of 22.3 nm.
THE POTENTIAL OF TOMATOES AND SPINACH AS A DIVERSIFICATION OF PROCESSED FOOD FOR KWT KARYA BUNDA MAESAN Maria Belgis; Yuli Witono; Ardiyan Dwi Masahid; Ahmad Nafi’; Livia Wahyuni; Lailatul Azkiyah
UNEJ e-Proceeding 2022: E-Prosiding Kolokium Hasil Penelitian dan Pengabdian kepada Masyarakat Periode II Tahun 2022
Publisher : UPT Penerbitan Universitas Jember

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

Abstract

Maesan is one of the sub-districts in Bondowoso Regency, where people primarily work in agriculture. In Maesan sub-district, there is a KWT (Farmer Women's Group) Karya Bunda, which does not have superior products processed tomatoes or spinach. Maesan people use tomatoes and spinach as daily vegetables. The availability of tomatoes and spinach in Maesan is relatively abundant. If the harvest is large, the price of tomatoes is meager, so they are not harvested by farmers and suffer heavy losses. One of the diversions of processed food is tomato sauce and spinach chips. KWT Karya Bunda has never used tomatoes and spinach as diversified products. So it is necessary to socialize and train how to produce tomato sauce and spinach chips. Moreover, test the favorability of tomato sauce and spinach chips. We hope it can be developed and impact KWT Karya Bunda's income. 34 participants of KWT Karya Bunda attended the socialization activity. The socialization activity consisted of presenting post-harvest technology material and how to make tomato sauce and spinach chips, making tomato sauce and spinach chips and filling out a sensory questionnaire (liking) for spinach sauce and chips with a google form. The participants of KWT Karya Bunda were very enthusiastic about making tomato sauce and spinach chips. The results of sensory data showed that 79.4% very liked tomato sauce, and 20.6% liked tomato sauce. Meanwhile, the sensory assessment of spinach chips was 64.7% very like and 35.3% like. This shows that both products have the potential to be developed as KWT's main products. Keywords: maesan, KWR Karya Bunda, tomato sauce, spinach chips
KARAKTERISTIK FISIK DAN MEKANIK PLASTIK BIODEGRADABLE BERBASIS PATI SINGKONG DENGAN PENAMBAHAN WHEY KEJU DAN PLASTISISER GLISEROL Ardiyan Dwi Masahid; Nur Aniza Aprillia; Yuli Witono; Lailatul Azkiyah
Jurnal Teknologi Pertanian Vol. 24 No. 1 (2023)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2023.024.01.3

Abstract

          Plastik merupakan kemasan pangan yang umum digunakan namun memiliki sifat sukar dihancurkan sehingga menyebabkan pencemaran lingkungan dan masalah kesehatan. Plastik biodegradable berbasis renewable material seperti singkong, whey keju, dan gliserol dapat menjadi alternatif kemasan yang ramah lingkungan. Whey keju mengandung protein sebesar 0,6 % yang berpotensi menjadi bahan bioplastik dengan penambahan bahan lain seperti hidrokoloid (protein dan polisakarida) untuk memperbaiki karakteristiknya. Plastik biodegradable berbahan baku polisakarida tanaman seperti ubi kayu umumnya bersifat kaku dan rapuh sehingga harus ditambahkan bahan lain. Pembuatan plastik biodegradable memerlukan bahan pemlastis seperti gliserol untuk meningkatkan elastisitas polimer plastik dan mengurangi kerapuhan bioplastik. Tujuan penelitian ini yaitu mengetahui pengaruh perbedaan variasi volume whey keju dan gliserol terhadap karakteristik fisik, mekanik, dan biodegradasi plastik biodegradable. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 3 ulangan dan terdapat 2 faktor perlakuan. Faktor pertama yaitu variasi volume whey keju dan faktor kedua yaitu variasi volume gliserol. Berdasarkan hasil penelitian dapat disimpulkan bahwa variasi volume whey keju dan gliserol berpengaruh nyata terhadap kuat tarik, elongasi, elastisitas, daya serap air, dan daya degradasi. Hasil uji efektivitas menunjukkan bahwa formulasi terbaik terdapat pada sampel A1B1 yaitu plastik biodegradable dengan formulasi whey keju 20 ml dan gliserol sebesar 5 ml dengan nilai perbedaan warna (∆E) 15,526 dengan L* (lightness) 85,68, a* (redness) 0,2, b* (yellowness) 8,71, daya serap air sebesar 695,244 %, kuat tarik sebesar 0,00646 MPa, elongasi sebesar 76,36 %, elastisitas sebesar 0,01033 MPa, dan laju degradasi sebesar 12,035 %/hari.
Pemanfaatan Tanaman Obat Keluarga (TOGA) sebagai Bahan Minuman Instan Penambah Imunitas Lailatul Azkiyah; Agustia Dwi Pamujiati; Eko Yuliarsha Sidhi; Ahmad Haris Hasanuddin Slamet; Kresna Widigdo Margo Utomo
JATIMAS : Jurnal Pertanian dan Pengabdian Masyarakat Vol. 3 No. 1 (2023): MEI
Publisher : Kadiri University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30737/jatimas.v3i1.4561

Abstract

Family medicinal plants (TOGA) are efficacious as medicines to fulfil the needs of family medicines. TOGA has many types of plants that can be used for roots, leaves, bark, flowers, and rhizomes depending on the type of plant. One of the TOGA that is used for its rhizomes is ginger. Ginger contains phenolic compounds such as gingerols, shogaols, zingeron, and diarylheptanoids which have antioxidant activity. Ginger is generally used as a ginger drink. Making ginger tea is also considered impractical because you have to peel the ginger first. So it is necessary to carry out technical guidance on processing ginger into instant ginger granules. Processing into granules was chosen because it is more stable physically and chemically and does not easily agglomerate. The purpose of this community service is to transfer knowledge and technology in the cultivation and processing of instant ginger. This community service was carried out for 25 housewives of RT 5 RW 2 in Mojoroto Village, Mojoroto District, Kediri City. This activity was divided into two stages, namely the stage of giving lectures and field practice, namely ginger cultivation and ginger processing. The results of the community service showed that during the lecture stage, the cultivation of ginger in used sacks, and the processing of instant ginger granules received very positive responses from the participants. Many participants followed closely and communicated actively with the community service team.  Tanaman obat keluarga (TOGA) berkhasiat untuk obat dalam mencukupi kebutuhan obat-obatan keluarga. Beberapa jenis TOGA dapat dimanfaatkan akar, daun, kulit batang, bunga, dan rimpangnya. Salah satu TOGA yang dimanfaatkan rimpangnya adalah jahe. Jahe mengandung senyawa fenolik seperti gingerol, shogaol, zingeron, diarilheptanoid yang memiliki aktivitas sebagai antioksidan. Jahe umumnya digunakan sebagai wedang jahe. Pembuatan wedang jahe pun dirasa kurang praktis karena harus mengupas jahe terlebih dahulu. Maka perlu dilakukan bimbingan teknis pengolahan jahe menjadi granul jahe instan. Pengolahan menjadi granul dipilih karena lebih stabil secara fisik dan kimia serta tidak mudah menggumpal. Tujuan pengabdian kepada masyarakat ini untuk berbagi ilmu dan teknologi dalam budidaya dan pengolahan jahe instan. Sasaran kegiatan ini adalah ibu-ibu rumah tangga RT 5 RW 2 sebanyak 25 orang di Kelurahan Mojoroto Kecamatan Mojoroto Kota Kediri. Kegiatan ini dilakukan dengan dua Langkah, yaitu memberikan ceramah dan praktek lapang yaitu budidaya jahe serta pengolahan jahe. Hasil pengabdian kepada masyarakat menunjukkan bahwa pada tahap ceramah, budidaya jahe dalam karung bekas dan pengolahan granul jahe instan sangat mendapatkan respon positif dari peserta. Banyak peserta yang mengikuti dengan seksama dan berkomunikasi secara aktif kepada tim pengabdian kepada masyarakat.
Edukasi Pengolahan Pangan Lokal Berbasis Ubi Jalar di Kecamatan Sukomoro Kabupaten Nganjuk Agustia Dwi Pamujiati; Wiwiek Andajani; Nugraheni Hadiyanti; Lailatul Azkiyah; Rasyadan Taufiq Probojati; Nina Lisanty; Ahmad Haris Hasanudin Slamet
Bubungan Tinggi: Jurnal Pengabdian Masyarakat Vol 5, No 3 (2023)
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/btjpm.v5i3.7986

Abstract

Ubi jalar merupakan salah satu jenis pangan lokal yang berpotensi untuk dikembangkan. Desa Sumengko Kecamatan Sukomoro menjadi salah satu produsen ubi jalar di Kabupaten Nganjuk. Namun pemanfaatan ubi jalar di Kecamatan Sukomoro masih terbatas. Padahal ubi jalar dapat diolah menjadi diversifikasi produk pangan dengan nilai ekonomi tinggi.  Maka dari itu perlu dilakukan edukasi tentang pengolahan pangan lokal berbasis ubi jalar dengan harapan dapat meningkatkan pengetahuan masyarakat tentang potensi serta pemanfaatan ubi jalar. Metode yang digunakan dalam pengabdian masyarakat ini yaitu tahap preparasi, tahap sosialisasi, tahap pelatihan dan pendampingan serta evaluasi yang dilaksanakan pada bulan April 2022. Sasaran dari kegiatan pengabdian kepada masyarakat ini adalah warga Dusun Gang-gang Malang Desa Sumengko Kecamatan Sukomoro Kabupaten Nganjuk sebanyak 20 orang. Hasil pengabdian kepada masyarakat menunjukkan bahwa kegiatan pengabdian kepada masyarakat berjalan dengan baik dan lancar. Peserta mengikuti kegiatan secara runtut dari awal hingga akhir. Peserta kegiatan ini antusias dan memberikan respon positif dalam mengikuti kegiatan sosialisasi dan pelatihan pengolahan pangan lokal berbasis ubi. Hal ini dibuktikan dengan adanya hasil evaluasi yang baik. Para peserta mendapatkan nilai rata-rata post test (84,3) lebih tinggi dibandingkan nilai rata-rata pre test (66,5). Hal ini berarti bahwa transfer ilmu yang dilakukan pada pengabdian kepada masyarakat ini berhasil dilakukan. Sweet potato is one of the local foods. It has the potential to be developed. Desa Sumengko Kecamatan Sukomoro became one of the sweet potato producers in Kabupaten Nganjuk. However, the utilization of sweet potatoes in Kecamatan Sukomoro is still limited. Even though sweet potatoes can be processed into diversified food products with high economic value, it is necessary to educate about local sweet potato-based food processing to increase public knowledge about the potential and utilization of sweet potatoes. The methods used in this community service are the preparation stage, the socialization stage, and the training and mentoring stage. This community service activity targets the Gang-gang Malang, Sumengko Village, Sukomoro District, Nganjuk, and Regency residents. The results of community service show that community service activities run well and smoothly. Participants took part in the activity coherently from start to finish. Participants in this activity were enthusiastic and responded positively to participating in socialization activities and sweet potato-based local food processing training.
Empowerment of Sweet Potato Farmer Groups in Pasrujambe Lumajang Village Through Innovation of Flour Processing Technology by the Fermentation Method Lailatul Azkiyah; Nurud Diniyah; Achmad Subagio; Yuli Wibowo; Nur Aini; Indarto Indarto
J-Dinamika : Jurnal Pengabdian Masyarakat Vol 8 No 2 (2023): Agustus
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/j-dinamika.v8i2.3726

Abstract

Poktan Harapan Kita Desa Pasrujambe memproduksi tepung ubi jalar, namun terkendala produksi dengan metode yang ada belum teruji kualitasnya, kurangnya pemahaman terkait hygiene dan sanitasi selama proses serta kurangnya pengetahuan pemasaran (belum memiliki unit pemasaran yang bertugas untuk mempromosikan dan memasarkan tepung). Tujuan pengabdian masyarakat ini adalah (1) meningkatkan pengetahuan dan mengimplementasikan metode fermentasi pengolahan tepung ubi jalar termodifikasi; (2) memberikan tambahan pengetahuan hygiene, sanitasi dan teknik pelabelan guna meningkatkan keamanan produksi tepung ubi jalar terfermentasi; (3) memberikan bekal pengetahuan teknik pemasaran, promosi, dan pengemasan sebagai persiapan pembentukan unit usaha pemasaran pada Poktan bekerjasama dengan tim Universitas Jember. Metode yang digunakan berupa pemberian materi dan praktik pembuatan tepung ubi jalar terfermentasi. Hasil kegiatan pengabdian kepada masyarakat ini yaitu: (1) pengetahuan masyarakat meningkat terkait pengolahan dan mampu mengimplementasikan proses pembuatan tepung ubi jalar termodifikasi; (2) meningkatkan pengetahuan poktan terhadap hygiene, sanitasi dan teknik pelabelan sehingga dalam proses pembuatan tepung ubi jalar terfermentasi dapat meningkat keamanan produksinya; dan juga semakin (3) meningkatnya pengetahuan teknik pemasaran, promosi dan pengemasan guna meningkatkan sistem produksi dan jangkauan pemasaran tepung ubi jalar yang lebih luas.
Characteristics of Sardinella Smart Flavor based on Enzymatic Hydrolysis Using a Calotropin and Papain Combination Witono, Yuli; Masahid, Ardiyan Dwi; Belgis, Maria; Nafi', Ahmad; Azkiyah, Lailatul; Wahyuni, Livia; Majid, Nur Ika Okta
Indonesian Food Science and Technology Journal Vol. 7 No. 2 (2024): Volume 7. Number 2, July 2024 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v7i2.34095

Abstract

Sardinella lemuru is one type of fish with the highest population and the most widely caught fish in Indonesia. The protein content is very high, namely 17.8-20% contains various amino acids including glutamic acid, which can potentially be a smart flavor precursor. The research focuses on enzymatic smart flavor production by examining the effect of concentration and hydrolysis time of calotropin and papain combination on characteristics of the smart flavor produced and determining the best treatment to produce smart flavor. This research used two factors: the concentration of enzyme (3%, 4%, and 6% with a ratio of papain and calotropin of 70%: 30%) and hydrolysis time (1, 2, and 3 hours). The research showed that yield ranged from 50.15-50.69%; brightness 89.72-91.57; water 6.91-9.51%; soluble protein 1.13-1.56 mg/ml; antioxidant activity 48.40-54.47%; emulsion power 0.16-0.18 m2/g, emulsion stability 17.27-24.33 minutes; water holding capacity 83.44-89.27% and effectiveness 1.00 (enzyme 6% and time of hydrolysis 3 hours). The best treatment with effectiveness was Sardinella lemuru smart flavor (6% enzyme and 3 hours hydrolysis) with a yield 50.54%, brightness 89.72, water 6.91%, soluble protein 1.56 mg/ml, antioxidant activity 54.47%, emulsion power and stability 0.18 m2/g and 24.33 minutes, and water holding capacity 89.27%.
The Effect of Wall Materials and Drying Methods on The Encapsulation Sardinella lemuru Smart Flavor Azkiyah, Lailatul; Witono, Yuli; Taruna, Iwan; Choiron, Miftahul; Wahyuni, Livia; Nafi', Ahmad; Belgis, Maria; Masahid , Ardiyan Dwi; Aini, Anggita Arifatul
Indonesian Food Science and Technology Journal Vol. 8 No. 1 (2024): Volume 8. Number 1, December 2024 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v8i1.37089

Abstract

Antioxidant compounds in food are generally less stable when applied to food, so technology is needed to help antioxidant compounds become more stable during storage, one of which is microencapsulation. The research aims to determine the effect of the wall material ratio and drying methods on the characteristics of Sardinella lemuru smart flavor microcapsules. The experimental design used was a two-factor Complete Random Design (CRD): ratio of wall materials (maltodextrin: Arabic gum) and drying methods (spray drying and freeze drying). The research showed that enzyme activity ranged from 14.81-52.64 U/mL; lightness 95.2-100; yield 4.00-17.19%; water content 2.26-9.15%; antioxidant activity 15.75-31.23%; encapsulation efficiency 69.06-78.47%. Microcapsules with the highest water content, lightness, antioxidant activity, and encapsulation efficiency were at the ratio wall materials (maltodextrin: Arabic gum) of 7:3 by spray drying, 9.15%, 100, 31.23%, and 78.47%. On the other hand, the highest yield (17.19%) was at the ratio wall materials (maltodextrin: Arabic gum) 8:2 by freeze-drying. The morphology of the microcapsules by spray drying is spherical, and freeze drying makes it flaky and sharp.
PELATIHAN PEMBUATAN SAMBAL PECEL INSTAN DI KAWASAN PONDOK PESANTREN RADEN RAHMAT SUNAN AMPEL Witono, Yuli; Belgis, Maria; Masahid, Ardiyan Dwi; Nafi', Ahmad; Azkiyah, Lailatul; Wahyuni, Livia
Jurnal Hasil Pengabdian kepada Masyarakat Universitas Jember Vol 3 No 2 (2024): Jurnal Hasil Pengabdian Kepada Masyarakat Universitas Jember
Publisher : LP2M Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jpmunej.v3i2.4339

Abstract

Kelompok Riset (Keris E-Food) Universitas Jember bekerja sama dengan Pondok Pesantren Raden Rahmat Sunan Ampel untuk meningkatan softskill dan pengalaman santriwan/santriwati dalam berwirausaha melalui program pelatihan “Pembuatan Sambal Pecel Instan Di Kawasan Pondok Pesantren Raden Rahmat Sunan Ampel”. Kegiatan ini ditujukan untuk santriwan/santriwati Pondok Pesantren Raden Rahmat Sunan Ampel. Permasalahan utama yang terdapat pada mitra binaan yaitu kurangnya pemahaman mengenai proses pembuatan sambal pecel siap saji/instan, teknik pengemasan yang akan digunakan hingga strategi pemasaran yang dilakukan. Oleh karena itu kegiatan ini berfokus pada pembuatan sambal pecel siap saji hingga strategi pemasaran. Metode pelatihan terdiri dari pemaparan materi dan demo/praktek pembuatan sambal pecel. Santri dan santriwati sangat antusias dengan kegiatan pengabdian ini. Diharapkan dengan pelatihan yang diberikan, mampu membuat peserta siap berwirausaha dan lebih sejahtera.
Enhancing Product Value through Vegetable Processing Training in Dukuh Mecek Village, Jember District Lailatul Azkiyah; Yuli Witono; Agustia Dwi Pamujiati; Mukhammad Fauzi; Ardiyan Dwi Masahid; Galuh Salsabila Yusviva; Gading Rosiana Yunianto
ABDIMAS: Jurnal Pengabdian Masyarakat Vol. 8 No. 1 (2025): ABDIMAS UMTAS: Jurnal Pengabdian Kepada Masyarakat
Publisher : LPPM Universitas Muhammadiyah Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35568/abdimas.v8i1.5918

Abstract

The Cempakaan Dukuh farmer group in Dukuh Mencek Village, Sukorambi District, Jember Regency, actively cultivates various vegetables. Currently, this farmer group lacks knowledge and skills in processing technology for vegetable-based food products. As a result, their vegetable harvests are mainly sold in fresh form, either directly to consumers or through intermediaries, which keeps their selling prices low. To address this issue, a training program was implemented to enhance the farmers' understanding and skills in processing technology, specifically focusing on creating water spinach jerky and spinach sticks. The training involved several steps: organizing coordination meetings to prepare for the activities, delivering the training materials, facilitating discussions, and providing hands-on practice. Finally, the outcomes of the service were evaluated and reviewed. The results of the training showed that the farmer group was enthusiastic about participating in the community service activities. To evaluate their progress, pre-test and post-test assessments were conducted. The pre-test scores for each question were 56, 32, 54, 48, 40, and 45, while the post-test scores were 87, 83, 86, 80, 75, and 73. The increase in post-test scores indicates a significant improvement in the farmers' ability to utilize technology for processing water spinach jerky and spinach sticks.
Co-Authors Achmad Subagio Agustia Dwi Pamujiati Agustia Dwi Pamujiati Agustia Dwi Pamujiati Ahmad Haris Hasanuddin Slamet Ahmad Nafi’ Aini, Anggita Arifatul Alfi Ngizati, Naila Dwi Masahid, Ardiyan Eko Yuliarsha Sidhi Gading Rosiana Yunianto Galuh Salsabila Yusviva Giyarto Giyarto Giyarto Heru Kurniawan Indarto indarto indarto Indarto Indarto Iwan Taruna Kartikosari, Dini Indah Kresna Widigdo Margo Utomo Lestari, Ning Puji Livia Wahyuni Majid, Nur Ika Okta Maria Belgis Masahid , Ardiyan Dwi Masahid, Ardiyan Dwi Masahid, Ardiyan Dwi Miftahul Choiron Mukhammad Fauzi Mukhammad Fauzi Nafi', Ahmad Ngizati, Naila Alfi Nina Lisanty Nugraheni Hadiyanti Nur Aini Nur Aniza Aprillia Nurud Diniyah Puji Lestari, Ning Putri Islami, Gadis Tiara Rasyadan Taufiq Probojati Rosiana Yunianto, Gading Sa'adah, Enik Nur Salsabila Yusviva, Galuh Shinjiro Ogita Slamet, Ahmad Haris Hasanudin Suryo Wibowo, Mochamad Agus Tomoyuki Yoshino Tutut Dwi Sutiknjo Wahyuni, Livia WIWIEK ANDAJANI Yukihiro Yamamoto Yuli Wibowo Yuli Witono Yuli Witono