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All Journal Jurnal Gizi dan Pangan Jurnal Teknologi Dan Industri Pangan Jurnal Ilmu-Ilmu Perairan dan Perikanan Indonesia Forum Pasca Sarjana Media Gizi dan Keluarga Jurnal Sain Veteriner JURNAL GIZI INDONESIA Media Kesehatan Masyarakat Indonesia NUTRIRE DIAITA Media Ilmu Keolahragaan Indonesia Indonesian Journal of Human Nutrition agriTECH Journal of Consumer Science Jurnal Media Gizi Indonesia (MGI) Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Jurnal Sains Teh dan Kina GIZI INDONESIA Jurnal Aplikasi Teknologi Pangan AcTion: Aceh Nutrition Journal Jurnal Gizi Klinik Indonesia Argipa (Arsip gizi dan Pangan) JOURNAL SPORT AREA Jurnal Aplikasi Teknologi Pangan Amerta Nutrition JUARA : Jurnal Olahraga JURNAL PANGAN YARSI Medical Journal Jurnal Mutu Pangan : Indonesian Journal of Food Quality JURNAL GIZI DAN KESEHATAN Narra J Jurnal Gizi Masyarakat Indonesia (The Journal of Indonesian Community Nutrition) Tirtayasa Medical Journal Jurnal Ilmu Gizi dan Dietetik Bulletin of Culinary Art and Hospitality Jurnal Kedokteran Hewan Tirtayasa Medical Journal Media Penelitian dan Pengembangan Kesehatan Proceeding Mulawarman International Conference on Tropical Public Health Jurnal Kesehatan Masyarakat Kesmas: Jurnal Kesehatan Masyarakat Nasional (National Public Health Journal)

Rimbawan ,

Department Of Community Nutrition, Faculty Of Human Ecology, Bogor Agricultural University, Bogor 16680, Indonesia

Author-ID : 206042

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Education Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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IDENTIFIKASI KOMPONEN KIMIA DAN AKTIVITAS ANTIOKSIDAN DALAM TANAMAN TORBANGUN (Coleus amboinicus Lour) Trini Suryowati; Rimbawan Rimbawan; Rizal M Damanik; Maria Bintang; Ekowati Handharyani
Jurnal Gizi dan Pangan Vol. 10 No. 3 (2015)
Publisher : Food and Nutrition Society of Indonesia

ABSTRACTThe objective of this study was to determine the chemical compound in leaves, stem, and root by GC-MS technique and antioxidant activity of torbangun leaves (Coleus amboinicus Lour). The torbangun leaves ethanol extract were tested to antioxidant activity assay using DPPH, and á-glucosidase inhibitory effects was measured with a spectrophotometric method. The analysis of leaves revealed the presence of Carbamic acid, monoammonium salt (CAS) Ammonium carbamate (11.73%), Hexadecanoic acid (CAS) Palmitic acid (8.35%), I-Limonene (5.92%), Heptadecene-(8)- carbonic acid-(1) (4.76%), Oxacycloheptadec-8-en-2-one (CAS) Ambrettolide (4.70%). The analysis of stem revealed the presence of Formamide (CAS) Methanamide (22.48%), 12,13- Dimethyl-2,7- dioxa 5,10 diazatricyclo [4.4.4.0(1,6)] trans -tetradecan-12 (13.22%), Hexadecanoic acid (CAS) Palmitic acid (11.51%), 2-Propanone, 1-hydroxy- (CAS) Acetol (10.14%), 9-Octadecen-1-ol, (Z)- (CAS) cis-9-Octadecen-1-ol (7.09%). The analysis of roots revealed the presence of Methanamine, N-methyl- (CAS) Dimethylamine (28.45%), Acetic acid (CAS) Ethylic acid (9.78%), 3.2-Propanone, 1-hydroxy- (CAS) Acetol (6.41%), 1-Propen-2-ol, acetate (CAS) Isopropenyl acetate (5.16%), 4.73 Phenol, 2-methoxy- (CAS) Guaiacol(4.73%). The DPPH result of torbangun leaves ethanol extract obtained by IC50 247,942 ppm and ascorbic acid standard was 1 ppm. IC50 values inhibition of á-glucosidase extract was >100 ppm and glucobay standard was 0.264 ppm. This research provided a chemical compound and the torbangun leaves ethanol extract capable of acting as antioxidant based on IC50 values.Keywords: antioxidant activity, chemical compound, Coleus amboinicus LourABSTRAKPenelitian ini bertujuan untuk mengetahui komponen senyawa kimia dalam daun, dahan, dan akar menggunakan analisis Kromatografi Gas-Spektrometri Massa (GC-MS) serta aktivitas antioksidan daun torbangun (Coleus amboinicus Lour). Daun torbangun yang diekstrak etanol dianalisis aktivitas antioksidan menggunakan test DPPH, dan daya hambat enzim á-glukosidase diukur dengan metode spektrofotometer. Hasil analisis dalam daun menunjukkan komponen kimia Carbamic acid, monoammonium salt (CAS) Ammonium carbamate (11,73%), Hexadecanoic acid (CAS) Palmitic acid (8,35%), I-Limonene (5,92%), Heptadecene-(8)-carbonic acid-(1) (4,76%), Oxacycloheptadec-8-en-2-one (CAS) Ambrettolide (4,70%). Hasil analisis dalam dahan menunjukkan komponen kimia Formamide (CAS) Methanamide (22,8%), 12,13-Dimethyl-2,7-dioxa5,10diaza tricyclo [4.4.4.0(1,6)] trans-tetradecan-12 (13,22%), Hexadecanoic acid (CAS) Palmitic acid (11,51%), 2-Propanone,1-hydroxy-(CAS) Acetol (10,14%), 9-Octadecen-1-ol, (Z)- (CAS) cis-9-Octadecen-1-ol (7,09%). Hasil analisis dalam akar menunjukkan komponen kimia Methanamine, N-methyl-(CAS) Dimethylamine (28,45%), Acetic acid (CAS) Ethylic acid (9,78%), 3.2-Propanone, 1- hydroxy- (CAS) Acetol (6,41%), 1-Propen-2-ol, acetate (CAS) Isopropenyl acetate (5,16%), 4.73 Phenol, 2-methoxy- (CAS) Guaiacol (4,73%). Hasil uji antioksidan terhadap daun torbangun dengan metode DPPH didapatkan IC50 247,942 ppm dibandingkan standar vitamin C 1 ppm. Nilai IC50 dari penghambatan enzim á-glukosidase dalam ekstrak daun torbangun >100 ppm dibandingkan dengan standar glukobay 0,264 ppm. Hasil penelitian ini menunjukkan bahwa daun torbangun yang diekstrak dengan etanol mampu berperan sebagai antioksidan berdasarkan nilai IC50.Kata kunci: aktivitas antioksidan, Coleus amboinicus Lour, komponen kimia

HUBUNGAN ANTARA PRAKTIK ANTENATAL CARE PADA KEHAMILAN REMAJA DENGAN ANEMIA DI BOGOR Ratu Diah Koerniawati; Dodik Briawan; Rimbawan Rimbawan
Jurnal Gizi dan Pangan Vol. 11 No. 3 (2016)
Publisher : Food and Nutrition Society of Indonesia

The objective of this research was to study antenatal care (ANC) practices and its association to anaemia on adolescent pregnancies. A cross-sectional design was applied in Bogor City between January to March 2016. A number of 72 pregnant adolescents (aged 10-19 years) participated in the study. Hemoglobin was collected through venous blood and analyzed with cyanmethemoglobin method. Data analysis using Chi-square test. The result showed that 30.6% of pregnant adolescent came lately for their first visit of antenatal care (missed first trimester). Overall, the prevalence of anaemia (Hb <11 g/dl) was found to be 45.8%. There was no significant association between anaemia with consumption of iron supplementation, energy intake, iron intake, and vitamin C intake (p>0.05). However, there was a significant association between protein intake and anaemia (p<0.05). Antenatal care pratices on adolescencts pregnancy was low. Many of them had anaemia in their pregnancy. Protein intake should be increased to reduce the incidence of anemia in adolescents pregnancy.Keywords: anaemia, antenatal care, pregnant adolescent

Potential of okra (Abelmoschus esculentus L.) extract to reduce blood glucose and malondialdehyde (MDA) liver in streptozotocin-induced diabetic rats Putri Puncak Anjani; Evy Damayanthi; Rimbawan Rimbawan; Ekowati Handharyani
Jurnal Gizi dan Pangan Vol. 13 No. 1 (2018)
Publisher : Food and Nutrition Society of Indonesia

The study aimed to analyze the potential of okra to reduction blood glucose and MDA liver in streptozotocin (STZ)-induced diabetic rats. Design experiment used in this study was pre and post test controlled group design. The first step of this study was analyzed bioactive compound of okra extract. The next step was administired orally of okra extract to control and diabetic rats induced by streptozotocin 50 mg/kgBW for 14 days. Sprague dawley rats were divided into six groups: normal control (N), diabetic control (DM), diabetic treated with green okra extract (GOE) with the dosage of 5 mg/kgBW quercetin and 10 mg/kgBW quercetin, diabetes treated with purple okra extract (POE) with the dosage of 5 mg/kgBW quercetin and 10 mg/kgBW quercetin. Blood glucose were measured each five days and malondialdehyde (MDA) liver in rats were measured in the end of intervention. The following results show that phenolic and quercetin of purple okra extract were higher (3.60%; 0.45 mg/g) than green okra extract (3.58%; 0.27 mg/g). Administration of GOE I, GOE II, POE I and POE II in diabetic rats showed significant (P<0.05) reduction in blood glucose level (115.25 mg/dl; 86 mg/dl; 180.75 mg/dl; 91 mg/dl) and improve level of MDA. These results suggest that intervention of okra extract based on quercetin compound show an antihyperglicemic potential and improve MDA level.

Development of High Antioxidant Red Palm Oil Cake as a Potential Functional Food Rini Harianti; Sri Anna Marliyati; Rimbawan Rimbawan; Dadang Sukandar
Jurnal Gizi dan Pangan Vol. 13 No. 2 (2018)
Publisher : Food and Nutrition Society of Indonesia

This study aimed to develop high antioxidant cake product with red palm oil (RPO) content to substitute the use of margarine as a potential functional food. This study used a complete randomized design with four levels of RPO substitution for margarine, namely F0 (0:100), F1 (80:20), F2 (90:10), and F3 (100:0). Organoleptic results showed that high antioxidant cake F3 was best in which also contained the highest RPO addition level. The high antioxidant cake F3 had yellow colour, hardness of 650.67 gf, bulk density of 0.27 g/ml, 4.31% moisture, 1.48% ash, 21.66% fat, 9.76% protein, 62.80% carbohydrate, 40.74 ppm/100 g β-carotene, and the 470.44 mg/100 g antioxidant activity. Thus the product can be categorized as high in β-carotene. Therefore, this product has a potential to be a functional food options, especially for atherosclerosis prevention.

Effect of Biscuits Enriched with Bilih Fish (Mystacoleucus padangensis) on Growth of Experimental Rats Fivi Melva Diana; Rimbawan Rimbawan; Evy Damayanthi; Mira Dewi; Vetnizah Juniantito; Nur Indrawaty Lipoeto
Jurnal Gizi dan Pangan Vol. 15 No. 1 (2020)
Publisher : Food and Nutrition Society of Indonesia

The research aimed to produce biscuits formulated with Bilih fish and to analyse the effect of Bilih-fish-based biscuits on the growth of experimental rats. Six biscuit formulas were developed using three different amounts of Bilih fish flour (0 g, 20 g, and 30 g added to one formula dough) and two flavors (chocolate and vanilla). One biscuit formula was selected based on the best organoleptic test. Four treatments were applied to 24 male growing rats (21 day olds of the Spraque Dawley strain) for 28 days using a completely randomized design study. The treatments used were P1 (standard feed), P2 (standard feed + standard biscuits), P3 (standard feed + standard biscuits + pure omega-3 oil) and P4 (standard feed + the best formula biscuit). The parameters measured on rats were weight and tail length. The best formula biscuit based on the organoleptic test was the chocolate-flavor biscuits prepared with 20 g Bilih fish flour. The longest tail length was found in the P4 treatment (2,257±0.52 cm), which was significantly longer than the P2 (1.46±0.34 cm) and P1 (1.34±0.29 cm) treatments. No significant weight differences were found among the rats in all treatments. Hence, the chocolate-flavor biscuits formulated with the addition of 20 g Bilih fish flour increased the linear growth in experimental rats as shown by the significant difference in the tail lengths found in the treatment group.

Development of fish bars as a high zinc and calcium snack made from bilih fish (Mystacoleuseus padangensis Blkr) flour Deni Elnovriza; Hadi Riyadi; Rimbawan Rimbawan; Evy Damayanthi; Adi Winarto
Jurnal Gizi dan Pangan Vol. 14 No. 2 (2019)
Publisher : Food and Nutrition Society of Indonesia

The study analysed differences in nutrition content of various bilih fish flour proportions in bilih fish bar with zinc and calcium as minerals of interest. The study used a Completely Randomized Design (CRD). The proportion of bilih fish flour in the fish bars dough were of three levels, i.e. 30%, 40% and 50% of the total weight of flour. The data obtained were analyzed with one-way ANOVA, followed by Duncan's New Multiple Range test. The level of statistical significance was set at p<0.05. The best proportion based on its nutritional content was the 50% with the energy content of 327 kcal, protein content 22.75%, lipid content 11.99%, carbohydrate content 32.06%, moisture content 28.28%, ash content 4.44%, zinc content 4.58 mg, and calcium content 922.23 mg per 100 g. A serving size (±30 g) of treatment is able to suffice for 5.06-7.05% zinc and 0.87-16.77% calcium adequacy as well as the daily requirement of 2,150 kcal. Sensory evaluation showed that the treatments had no significant effects on the organoleptic attributes of the fish bars, except for taste (0.033). This bilih fish bar can be utilized as a source of zinc and calcium for high-risk groups such as children, adolescents, pregnant women, and people with diabetes.

Preference for Sago and nutrient intake among communities consuming Sago in Kepulauan Meranti District, Riau Province, Indonesia Syartiwidya Syartiwidya; Drajat Martianto; Ahmad Sulaeman; Ikeu Tanziha; Rimbawan Rimbawan
Jurnal Gizi dan Pangan Vol. 14 No. 2 (2019)
Publisher : Food and Nutrition Society of Indonesia

This study aimed to analyse the preference for sago products and nutritional intake of the community consuming sago in Kepulauan Meranti District, Riau Province. A cross-sectional study was conducted and 181 adults was purposively selected subjects in Tebing Tinggi Timur Sub-district, Kepulauan Meranti District, Riau Province. The data obtained were subject characteristics, anthropometry, preferences for sago products, and nutritional intake from semi-quatitative food frequency questionnaire and food recall. The most preferred sago products out of 10 types of processed sago products were sago noodles (89.9%), sago lempeng (86.9%), and lemak sago (85.4%). Sago consumption frequencies among the subjects were mostly ‘often’ (39.2%) and ‘quite often’ (30.6%). The average amount of sago consumption was 173.7±88.3 g/day. The subject's average daily energy intake was 1864±468 kcal and the average protein intake was 48.4±21.7 g. The energy adequacy levels of subjects who consumed sago <140 g/day and ≥140 g/day were categorized as ‘normal’ (25.9% and 34.0% respectively). Meanwhile, the average level of protein adequacy were categorized as deficit (38.3% and 43.0% respectively). The carbohydrate adequacy levels were categorized as ‘excessive’ (80.2% and 71.0% respectively). The fat adequacy levels were categorized as ‘excessive’ (90.1% and 92.0% respectively). Sago noodles and lemak sago are two potential sago products to be developed as alternative carbohydrate sources due to their high frequency and preferability.

Knowledge on Nutrition Labels for Processed Food: Effect on Purchase Decision among Indonesian Consumers Anna Vipta Resti Mauludyani; Zuraidah Nasution; Muhammad Aries; Rimbawan Rimbawan; Yusra Egayanti
Jurnal Gizi dan Pangan Vol. 16 No. 1 (2021)
Publisher : Food and Nutrition Society of Indonesia

This study was conducted to observe the relationship between consumers’ knowledge on nutrition labels and the purchasing behavior for processed food products among Indonesian consumers. A crosssectional study was conducted in August‒September 2018 in five different cities of three provinces (Jakarta, Bogor, Depok, Tangerang, and Bekasi). Data were obtained from 400 adult consumers by self-administered questionnaires. The results showed that almost 70% of consumers in Indonesia check food labels; however, from that number only 37.5% paid attention to the nutrition label of a food product prior to making a purchase decision; this was most probably due to their knowledge on nutrition labels that was still poor, as shown by the mean score of 7.7 out of 14 questions (55%). In terms of food groups, milk and dairy products were deemed important by the consumers and the nutrition labels were often checked. When it comes to making a purchase decision, almost all of the consumers (96.0%) had decided to buy food products with nutrition labels as compared to those without. Furthermore, when compared to similar products also bearing nutrition labels, consumers deemed the claims of low fat (28.7%) and low sugar (22.6%) as a sign that the products are healthier and have a better nutrition profile. Knowledge on nutrition labels (OR=1.139; 95% CI:1.016‒1.276; p=0.025) and purchase decision on products with nutrition labels (OR=3.426; 95% CI:1.220‒9.623; p=0.019) were significantly associated with purchase decision for healthier processed food. This study has shown the importance of increasing consumers’ knowledge on nutrition labels in order to achieve a larger impact on food selection, nutrition, and health.

EKSTRAKSI DAN ANALISIS FITOSTEROL LEMBAGA GANDUM (Triticum sp.) [Extraction and Analysis of Phytosterol from Wheat Germ (Triticum sp.)] Sri Anna Marliyati; Hidayat Syarief; Deddy Muchtadi; Latifah K Darusman; Rimbawan Rimbawan
Jurnal Teknologi dan Industri Pangan Vol. 16 No. 1 (2005): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (497.496 KB)

Phytosterol may reduce the absorption of cholesterol, and used for preventing atherosclerosis. It is limited in soybean, but potentially abundant in wheat germ. Research on the utilization of wheat germ sterol had not been reported so far. Many aspects of germ sterol extraction from wheat germ and its characteristics were still unknown. In this research, the best extraction method, kinds and content of phytosterol from wheat germ were investigated. This research consisted of two steps: (1) extraction of phytosterol directly form whole germ and ground germ using hexane, and indirect extraction through germ oil using hexane and mixed solvent of hexane and ethanol, and direct extraction from ground germ using ethanol; (2) analysis of the type and content of phytosterol in the crude extract through the following steps: preparation of crude extract, fractionation, and analysis. Results showed that indirect extraction through germ oil was considered as the best method which yielded 1.37% of phytosterol. The highest yield was obtained when extracted using a mixed solvent of hexane Ã¢â‚¬â€œ ethanol 82:18. However, the odor of ethanol and hexane (gasoline like odor) was still detected. The solventÃ¢â‚¬â„¢s ratio of hexane to ethanol at 1:2 resulted better odor of the extract. Extraction of sterol using ethanol yielded 18.39% of sterol when the ratio of germ to ethanol at 1:10 (w/v) was applied. Results of quantitative analysis on the main component of crude extract of wheat germ sterol showed that the total content of sterol extracted with mixed solvent was higher than those extracted with ethanol. The ratio of hexane to ethanol at 1:1 (v/v) gave higher content of total sterol, stigmasterol and campesterol, whereas higher content of -sitosterol was produced at the solventÃ¢â‚¬â„¢s ratio of hexane to ethanol at 1:2 (v/v).

SUPLEMENTASI STEROL LEMBAGA GANDUM (Triticum sp.) PADA MARGARIN (Supplementation of Margarine with Wheat Germ Sterol) Sri Anna Marliyati; Hidayat Syarief; Deddy Muchtadi; Latifah K. Darusman; Rimbawan .
Jurnal Teknologi dan Industri Pangan Vol. 21 No. 1 (2010): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (264.419 KB)

Margarine is a water in oil (w/o) emulsion product which is widely used for household cooking and baking industry. Consuming of margarine, which contains trans fatty acid may cause health problem due to the increase of LDL cholesterol. Since margarine is also a good carrier of phytosterol which prevent the absorption of cholesterol, there is a possibility to formulate a healthier margarine. In this research formulation and characteristics of products was investigated. The research work consisted of two steps: (1) supplementation of wheat germ sterol into margarine (two methods) and (2) analysis of physical, chemical characteristics and hedonic score. Parameters of physical characteristics were melting point and emulsion stability, whereas chemical characteristics were water and oil contents. The hedonic test was carried out based on product’s color, odor, taste, texture, and spreadability. Results showed that method II of supplementation produced better margarine than method I, in which the concentration of sterol in the margarine was higher with a melting point similar to that of control, better emulsion stability, and higher hedonic score. Supplementation process was carried out by mixing sterol into fat phase melted at 50 0C, followed by mixing with aqueous phase at 4 0C. Sterol used for method II was extracted using mixed solvent of hexane and ethanol at the ratio of 1:2 (v/v), which was resulted from previous experimentation.

Co-Authors Adi Teruna Efendi Adi Teruna Effendi Adi Teruna Effendi Adi Winarto Agustino Agustino Ahmad Sulaeman Ainia Herminiati Ainia Herminiati Ainia Herminiati Akifa Laila Rusyda Ali Khomsan Angga Hardiansyah Angga Rizqiawan Anna Vipta Resti Mauludyani Aprinia Dian Nurhayati Ascobat, Purwantyastuti Asep Rusyana Aslis Wirda Hayati Astrid Noviana Astuti Lamid Azizi, Elsa Carla Bambang P. Priosoeryanto Bambang Pontjo Priosoeryanto Betty Yosephin Simanjuntak Bibi Ahmad Chahyanto Budi Setiawan Budi Setiawan Budi Setiawan Budi Setiawan Budi Setiawan Cassandra Permata Nusa Cesilia M Dwiriani Clara Meliyanti Kusharto Dadan Rohdiana Dadang Sukandar Damayanti, Rinda Daus, Firdaus Firdaus Deddy Muchtadi Deddy Muchtadi Deni Elnovriza DEWI APRI ASTUTI Dewi Kusumawati Dewi Kusumawati Diah M. Utari Diah M. Utari Diffah Hanim Dira Warisanti Dodik Briawan Drajat Martianto Ekowati Handharyani Emma S Wirakusumah Ennita Fahriza Eva Susanti Evi Damayanthi Evy Damayanthi Faisal Anwar Fajriaty, Deannisa Febrina Sulistiawati Firdaus Firdaus Firdaus Firdaus Fitrah Ernawati Fitrah Ernawati Fivi Melva Diana, Fivi Melva Gifari, Nazhif Hadi Riyadi Hardinsyah Harianti, Rini Hidayat Syarief Hidayat Syarief I Gusti Bagus Wiksuana I.Wayan T.Wibawan, I.Wayan Ika Heri Kustanti Ikeu Ekayanti Ikeu Tanziha Ikue Ekayanti Ilmi Dewi Astuti Ilmi, Ibnu Malkan Bakhrul Indhira Shagti Iswahyudi Iswahyudi Katrin Roosita Khaerul Fadly Khairina, Dini Nur Kharisma Tamimi Kharisma Tamimi Laeli Nur Hasanah Latifah Darusman Latifah K Darusman Latifah K. Darusman Leily Amalia Leily Amalia Furqon Lidwina Lidwina Lilik Kustiyah Linar Zalinar Udin Lubis, Anwar MADE ASTAWAN MARIA BINTANG Mira Dewi Mohamad Rafi Muhamad Rizal Martua Damanik Muhammad Aries Muhilal ., Muhilal Muhilal Muhilal Muhilal Muhilal Muhilal Muhilal Muhilal Muhilal Mukhlidah Hanun Siregar Mulya Agustina Mury Kuswari Mury Kuswari Muti'ah Mustaqimatusy Syahadah Nasir, Syifa Qolbiyah Nasution, Zuraidah Naufal Muharam Nurdin Nawaf Tresnanda Nazhif Gifari Ni Ketut Sutiari Ni'ma Hilyatin Novitasari, Putri Nur Indrawaty Lipoeto Nuri Andarwulan Pertiwi, Fenti Dewi Picauly, Intje Pipih Suptijah Purwantyastuti Ascobat Purwantyastuti Purwantyastuti Purwantyastuti Purwantyastuti Puspo Edi Giriwono Putri Puncak Anjani Rahman, Dewi Rahmayani Rakhmawati FKR Ratu Diah Koerniawati Reisi Nurdiani, Reisi Resita Nurbayani Restu Pertiwi Riana, Nidya Ulfah Rosyanne Kushargina Safitri, Debby Endayani Sari, Eny Kurnia Siti Madanijah Sri Anna Marliyati Sri Hartati R. Suradijono Sri Nur Amalia Sri Purwaningsih Sri Sumarmi Sri Wahyu Angga Dewi Subangkit, Mawar Sudjana Sibarani Suryana, Suryana Susi Desminarti Susi Nurohmi Sutrisna, Aang SYAHRIAL SYAHRIAL Syartiwidya Syartiwidya TATI NURHAYATI Trini Suryowati Tunggul Waloya V Prihananto Vetnizah Juniantito Wiwin Winarsih Yunianto, Andi Eka Yusra Egayanti Zakiudin Munasir Zakiudin Munasir Zuraidah Nasution

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