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All Journal HAYATI Journal of Biosciences Jurnal Gizi dan Pangan Jurnal Teknologi Dan Industri Pangan ACTA VETERINARIA INDONESIANA MEDIA KONSERVASI Jurnal Pengolahan Hasil Perikanan Indonesia Media Veteriner Jurnal Sain Veteriner Jurnal Perikanan dan Kelautan Berkala Perikanan Terubuk Majalah Kedokteran Bandung Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Indonesian Journal of Agricultural Science Indonesian Journal of Pharmaceutical Science and Technology agriTECH Warta IHP (Warta Industri Hasil Pertanian) INDONESIAN JOURNAL OF PHARMACY Indonesian Food Science and TechnologyJournal JURNAL PANGAN Agroteknika Jurnal Mutu Pangan : Indonesian Journal of Food Quality Canrea Journal: Food Technology, Nutritions, and Culinary Journal Narra J Jurnal Kedokteran Hewan Molekul: Jurnal Ilmiah Kimia Jurnal Kefarmasian Indonesia Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)

Tutik Wresdiyati

IPB University

Author-ID : 209018

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Earth & Planetary Sciences Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary

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Aplikasi Tepung Bekatul Fungsional Pada Pembuatan Cookies Dan Donat Yang Bernilai Indeks Glikemik Rendah (Application of Functional Bran in Making Cookies and Donuts with Low Glycemic Index Value) Made Astawan; Tutik Wresdiyati; Sri Widowati; Indira Saputra
JURNAL PANGAN Vol. 22 No. 4 (2013): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v22i4.144

Tujuan penelitian ini adalah untuk mengaplikasikan bekatul fungsional (direndam dalam asam askorbat 1000 ppm selama 1 jam pada berbagai formula cookies dan donat. Terhadap formula cookies dan donat yang terbaik kemudian dilakukan uji sensori, analisis sifat fisik dan kimia, serta pengukuran indeks glikemik (IG). Bekatul fungsional dapat diaplikasikan sebagai pensubstitusi terigu pada pembuatan cookies dan donat. Formula cookies dengan penambahan bekatul fungsional sebanyak 40 persen dari total tepung, dan formula donat dengan penambahan bekatul fungsional sebanyak 35 persen dari total tepung, merupakan formula yang terpiih. Kedua produk tersebut memiliki kadar serat pangan yang tinggi sehingga dapat diklaim sebagai pangan fungsional sumber serat pangan. Penambahan bekatul fungsional ke dalam formula cookies dan donat dapat menurunkan nilai IG, yaitu dari 67 pada cookies standar (tanpa bekatul) menjadi 31 pada cookies bekatul, dan dari 72 pada donat standar menjadi 39 pada donat bekatul. Dengan demikian, cookies dan donat bekatul dapat digolongkan sebagai pangan yang memiliki IG rendah (< 55). Pangan dengan IG rendah dapat diklaim sebagai pangan fungsional anti-diabetes. Faktor pendukung rendahnya IG pada cookies dan donat bekatul dibandingkan cookies dan donat standar adalah kadar lemak, kadar protein, kadar serat pangan, dan kadar amilosa yang lebih tinggi, serta daya cerna pati yang lebih rendah.kata kunci: cookies, donat, bekatul, indeks glikemik, organoleptikThe objective of this research was to apply functional rice bran (made by soaking rice bran in 1000 ppm ascorbic acid for 1 hour in processing some formulas of cookies and donut. Sensory, physical, chemical, and glycemic index (GI) analysis were then done to the selected formula of cookies and donut. The functional rice bran could be applied to substitute wheat flour in making cookies and donut. Cookies formula with addition of 40 percents functional rice bran from the total flour, and donut formula with addition of 35 percents functional rice bran from the total flour, were the best selected formulas. The two formulas had high dietary fiber content, so it can be claimed as a dietary fiber source of functional foods. The addition of functional rice bran into the cookies and donut formulas could decrease the GI value, from 67 in standard cookies (without addition of functional rice bran) to become 31 in functional rice bran cookies, and from 72 in donat standard to become 39 in functional rice bran donut. So, functional rice bran cookies and donut can be classified as foods with low GI value (< 55). Low GI foods can be claimed as antidiabetic functional food. Higher content of fat, protein, dietary fiber, amylose, and also the lower of starch digestion of rice bran cookies and donut contributed in lowering the GI.keywords: cookies, donut, rice bran, glycemic index, sensory

ACUTE TOXICITY TEST OF ETHANOLIC EXTRACT OF Acalypha hispida LEAVES IN FEMALE RATS: A PHYSIOLOGICAL AND HISTOLOGICAL STUDY Hamzah Alfarisi; Mawar Subangkit; Siti Sa’diah; Tutik Wresdiyati
Jurnal Kedokteran Hewan Vol 14, No 3 (2020): September
Publisher : Universitas Syiah Kuala

This research aims to evaluate the safety of ethanolic extract of Acalypha hispida (A. hispida) leaves with acute toxicity test using 15 female rats strain Sprague-Dawley. A single dose of different doses of extract (2, 4, 8, and 16 g/kg body weight) was administrated orally, and theobservation was conducted for 14 days. The results revealed that the ethanolic extract of A. hispida leaves was relatively harmless (LD50 16 g/kg BW), did not affect body weight, and did not show clinical signs of toxicity during the observation periods. The parameters of blood serumbiochemistry of all extract-treated groups (alanine aminotransferase, aspartate aminotransferase, creatinine, and urea) did not change significantly compared to the control group. The histological observation of the liver showed a significant increase in eosinophilic cytoplasm and basophilic nuclei at all doses. However, the ethanolic extract of A. hispida leaves did not significantly affect glomerulus/Bowman’s capsule ratio, glomerular cell density, and the proportion of normal cell tubule. In conclusion, the ethanolic extract of A. hispida leaves was relatively harmless with LD5016 g/kg BW and seems to be safe in low doses (2 g/kg BW).

HISTOMORPHOLOGY OF PANCREATIC TISSUE IN MEDAKA FISH (Oryzias javanicus): STUDY OF DIABETIC ANIMAL MODEL DEVELOPMENT Muhammad Ichlasul Akmal; Sri Rahmatul Laila; Tutik Wresdiyati
Jurnal Kedokteran Hewan Vol 17, No 1 (2023): March
Publisher : Universitas Syiah Kuala

This study aimed to explore the histomorphology of the pancreatic tissue of medaka fish to develop medaka fish as a diabetic animal model. Adult medaka fish were obtained with a body length of 2.53±0.22 cm and a weight of 265.8±25 g. Medaka fish were fixed using Boiun's fixative solution. Macro anatomical observations of the pancreas were conducted using a stereomicroscope. Histological preparations were made according to the Hematoxylin-eosin staining standard procedure. Pancreatic histomorphology of medaka fish was carried out using a light microscope with 100x and 400x magnification. The macro anatomy observations of the pancreas showed the interconnection with several tissues, such as spleen, gallbladder, liver, fat, and intestines. The pancreas was located toward the liver, oversees the intestines, and covered with fat. Pancreatic histomorphological observations showed exocrine cells composed of serous pyramidal acinar cells and endocrine cells (islets of Langerhans). Intralobular and intercalated ducts (ducts of Boll) were composed of simple cuboidal epithelium. This study concluded that the pancreas organ in medaka fish is a single organ, and histomorphologically has both of exocrine and endocrine cells.

THE PROFILE OF SUPEROXIDA DISMUTASE AND MALONDIALDEYDE LEVEL IN THE LIVER TISSUE OF HYPERCHOLESTEROLEMIC RATS TREATED WITH Holothuria nobilis POLYSACCHARIDE Fitrah Asma Ulhusna; Adi Winarto; Tutik Wresdiyati
Jurnal Kedokteran Hewan Vol 13, No 2 (2019): June
Publisher : Universitas Syiah Kuala

The aim of this research was to analyze the profile of superoxide dismutase (SOD) and malondialdehyde (MDA) on the liver tissue of hypercholesterolemic rats which were given Holothuria nobilis polysaccharides (HNP). A total of 15 male rats strain Sprague Dawley were divided into prevention and curative groups. Prevention group consisted of negative/non-hypercholesterolemic group (K-), positive/hypercholesterolemic group (K+), and hypercholesterolemic prevention group which were given 1% cholesterol diet and HNP at dose of 400 mg/kg bw (PCh). The treatments were given for 28 days. The curative group was consisted of the hypercholesterolemic group, which was given 1% cholesterol diet for 28 days, then followed by standard diet for 28 days (Ch), and the hypercholesterolemia curative group which was given 1% cholesterol diet for 28 days, then followed by 400 mg/kg bw HNP for 28 days (ChP). The antioxidant activity of HNP was analyzed by DPPH method. At the end of study the liver tissue was collected and analyzed for MDA, SOD while Cu,Zn-SOD was analyzed by immunohistochemical technique. The results showed that the antioxidant activity of HNP was weak. The MDA level (µg/g) in K-, K+, PCh, Ch, and ChP groups were 1.19±0.6; 3.37±0.79; 0.29±0.14; 9.11±0.72; and 3.14±1.06, respectively. The SOD activities (U/g) in K-, K+, PCh, Ch, and ChP groups were 2141.11±83.88; 1541±211.69; 2096.67±166.66; 1063.33±88.19; 1685.55±167.77, respectively. The immuno reactivity of Cu,Zn-SOD showed that HNP could increase Cu,Zn-SOD in the liver tissues of both groups. This study concluded that the HNP increased SOD activity, Cu,Zn-SOD antioxidant content, and decreased MDA levels in the liver tissues of hypercholesterolemic rats in both preventive and curative groups.

PROBIOTIK LOKAL MENINGKATKAN KANDUNGAN IgA USUS HALUS TIKUS YANG DIINFEKSI ENTEROPATHOGENIC E.Coli (EPEC): STUDI IMUNOHISTOKIMIA Tutik Wresdiyati; Yeni Setiorini; Sri Rahmatul Laila; Irma Isnafia Arief; Made Astawan
Jurnal Kedokteran Hewan Vol 7, No 2 (2013): September
Publisher : Universitas Syiah Kuala

Penelitian ini bertujuan menganalisis pengaruh pemberian probiotik lokal Lactobacillus fermentum (L. fermentum) dan Lactobacillus plantarum (L. plantarum) terhadap profil kandungan IgA usus halus tikus yang diinfeksi enteropatogenik E. coli (EPEC) menggunakan teknik imunohistokimia. Sebanyak 90 ekor tikus jantan galur Sprague Dawley digunakan dan dibagi menjadi enam kelompok perlakuan, yaknikelompok kontrol negatif (A), kelompok perlakuan L. plantarum (B), kelompok perlakuan L. fermentum (C), kelompok perlakuan L. plantarumdan EPEC (D), kelompok perlakuan L. fermentum dan EPEC (E), dan kelompok perlakuan EPEC (F). Perlakuan dilaksanakan selama 21 hari. Deteksi IgA dilakukan dengan teknik imunohistokimia pada jaringan usus halus. Hasil penelitian menunjukkan bahwa perlakuan probiotik lokalL. fermentum selama 2-3 minggu, dan perlakuan L. plantarum selama 2 minggu mampu meningkatkan kandungan IgA di usus halus tikus. Pada tikus yang dipapar EPEC, L. fermentum lebih baik dalam meningkatkan kandungan IgA dibandingkan L. plantarum.

THE ANTI-OXIDANT ACTIVITIES OF ETHANOL EXTRACT OF MAHOGANY (Sweitenia mahagoni Jacq.) SEEDS IN THE LIVER TISSUES OF DIABETIC EXPERIMENTAL RATS Eka Prasetiawan; i Ketut Mudite Adnyane; Tutik Wresdiyati
Jurnal Kedokteran Hewan Vol 11, No 2 (2017): June
Publisher : Universitas Syiah Kuala

The aim of this research was to analyze the anti-oxidant activities of ethanol extract of mahogany seeds on the liver tissues of diabetic experimental rats to overcome oxidative stress condition. This study used male Rattus norvegicus strain Sprague Dawley which were divided into 5 groups: (i) negative control group (K-), (ii) positive control group/diabetes mellitus (DM) (K+), (iii) DM group treated with 500 mg/kg BW ethanol extract of mahogany seeds (EM), (iv) DM group treated with acarbose (KO), and (v) non-DM group treated with 500 mg/kg BW ethanol extract of mahogany seed (KE). Alloxan with dose of 110 mg/kg BW was used to induce diabetes in rats. The treatments were conducted for 28 days. At the end of treatment, the liver tissues were collected and analyzed for malondialdehyde (MDA) content using thiobarbituric acid reactive substance (TBARS) method and anti-oxidant cooper zinc superoxide dismutase (Cu,Zn-SOD) content using immunohistochemical technique. The result showed that level of MDA were significantly different (P0.05) in K-; K+; EM; KO; and KE with values were 0.81±0.17; 1.19±0.26; 1.10±0.04; 0.95±0.13; and 0.92±0.0 µmol/gram, respectively. The anti-oxidant content (Cu, Zn-SOD) of rat liver tissue in K+ lower than in K-, while anti-oxidant content in EM and KE were higher compared to K+. The study concluded that ethanol mahogany seeds extract decreased blood glucose levels and increased the anti-oxidant status in the liver tissues of diabetic rats.

Nano-extract of Acalypha hispida Increased Cu,Zn-SOD Antioxidant in Pancreas of Diabetic Rat Siti Sa'diah; Hamzah Alfarisi; Tutik Wresdiyati; Berry Juliandi
Indonesian Journal of Pharmaceutical Science and Technology Vol 10, No 2 (2023)
Publisher : Indonesian Journal of Pharmaceutical Science and Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/ijpst.v10i2.37981

Nanotechnology has rapidly grown in various research fields to treat oxidative stress in diabetes,including medicine and phytomedicine. Previous research showed that Acalypha hispida has strongantioxidant activity in vitro and anti-hyperglycemic activity in vivo. However, the size reductionin the crude extract should be applied to decrease the doses and increase the efficacy. The researchobjective was to evaluate the nano-extract of A. hispida leaves on Cu,Zn-SOD antioxidant content inthe pancreas of diabetic rats. The analysis of Cu,Zn-SOD antioxidant content was carried out usingimmunohistochemistry. Cu,Zn-SOD content of pancreas in diabetic rats (DMC) was significantlylower than in normal rats (NLC). The antioxidant content of Cu,Zn-SOD in MET, CAH, NAH3, andNAH6 groups was significantly higher than in the DMC group of the pancreas of diabetic rats. Nanoextractof A. hispida showed a better effect in increasing Cu,Zn-SOD antioxidant content than crudeextract. The result concluded that nano-extract of A. hispida leaves increased Cu,Zn-SOD antioxidantcontent in the pancreas of diabetic rats.

Evaluasi Potensi Rendang dan Kalio Minangkabau sebagai Pangan Fungsional Prima Yaumil Fajri; Made Astawan; Tutik Wresdiyati
Agroteknika Vol 6 No 1 (2023): Juni 2023
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/agroteknika.v6i1.208

Rendang merupakan salah satu harta karun masakan tradisional Indonesia yang berasal dari suku Minangkabau Sumatera Barat. Rendang mempunyai komposisi bumbu dan rempah yang banyak dan beragam, yang akan mempengaruhi aktivitas antioksidan dan menghambat oksidasi sehingga lambat tengik yang menjadi penyebab lamanya umur simpan rendang. Selain itu kandungan antioksidan pada rendang akan memiliki potensi sebagai pangan fungsional. Selama proses pemasakan, senyawa produk reaksi Maillard diduga terbentuk. Melanoidin adalah salah satu produk senyawa reaksi Maillard yang memiliki aktivitas antioksidan. Kalio merupakan salah satu masakan asal Sumatera barat yang memiliki komposisi bahan yang mirip dengan rendang, tetapi proses pembuatannya lebih singkat. Penelitian ini bertujuan untuk mengetahui sejauh mana reaksi Maillard selama pemasakan yang berakibat pada pembentukan senyawa melanoidin sebagai pigmen warna cokelat rendang terhadap aktivitas dan kapasitas antioksidan dari rendang dibandingkan dengan kalio yang mungkin berpotensi sebagai pangan fungsional. Variabel yang diukur adalah intensitas pencokelatan, aktivitas dan kapasitas antioksidan, kemudian data dianalisis secara statistik menggunakan uji t. Hasil analisis menunjukkan bahwa nilai Intensitas pencokelatan daging rendang (0,322±0,001) sangat nyata lebih tinggi dibandingkan dengan daging kalio (0,163±0,001). Hal ini menandakan reaksi Maillard lebih jauh terjadi pada daging rendang dibandingkan dengan daging kalio. Sementara aktivitas antioksidan bumbu (62,46±1,43%) dan daging rendang (46,23±1,43%) sangat nyata lebih tinggi dibandingkan dengan bumbu (23,86±1,62%) dan daging kalio (23,9±0,24%). Kapasitas antioksidan bumbu (310,08±7,23 mg EVC 100 g-1 BK) dan daging rendang (227,76±7,23 mg EVC 100 g-1 BK) sangat nyata lebih tinggi dibandingkan dengan bumbu (114,34±9,16 mg EVC 100 g-1 BK) dan daging kalio (114,51±1.20 mg EVC 100 g-1 BK).

Preparation and characterization of nanopowder of Acalypha hispida Leaves Extract Using Planetary Ball Milling Hamzah Alfarisi; Siti Sa'diah; Berry Juliandi; Tutik Wresdiyati
Molekul Vol 17 No 1 (2022)
Publisher : Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jm.2022.17.1.5601

Acalypha hispida Burm.f. is commonly used as an ornamental plant known for pharmacological effects. The nanoscale extract increases bioavailability and bioactivity. This research aimed to produce and characterize nanopowder extract of A. hispida leaves. Powdered leaves were macerated in 96% ethanol, then was evaporated in the spry dryer. Nanopowder extract was produced using planetary ball milling at 5000 rpm in different milling times, namely 5 minutes (nanopowder A), 10 minutes (nanopowder B), and 40 minutes (nanopowder C). The nanopowder extracts were evaluated using a particle size analyzer, scanning electron microscope, and high-performance liquid chromatography. The average particle size of A. hispida crude extract was 1271 nm, and nanopowder A, B, and C respectively were 837.1 nm, 803.8, and 512.2 nm. The polydispersity index of A. hispida crude extract, nanopowder A, B, and C were 0.754, 0.696, 0.717, dan 0.612. The milling process for 40 minutes reduced the content of 5% gallic acid and 10.3% catechin. The SEM image of nanopowder C was smaller than crude extract. The best average particle size of nanopowder C (512.2 nm) and polydispersity index (0.612) were produced using PBM for 40 minutes at 5000 rpm.

Effect of tea extract (Camellia sinensis) on shelf life and intrinsic quality of tempe Astawan, Made; Prayudani, Ayu P G; Hadiningtias, Primanisa; Wresdiyati, Tutik; Andi Early Febrinda
jurnal1 VOLUME 7 ISSUE 1, JUNE 2024
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v7i1.1023

Tempe is Indonesian traditional food made from fermented soybeans. Tempe has a short shelf life due to its high moisture content and the activity of microorganisms. The shelf life of tempe can be increased by using tea extract in tempe processing because tea contains antioxidant and antimicrobial components. This research aims to evaluate the effect of using tea extract in tempe processing on the shelf life, physicochemical characteristics, and sensory profile of tempe. During storage, the shelf-life test used the descriptive observation method on the colour, flavour, taste, and texture. The use of 0.5% black tea extract in the initial soaking of soybeans can increase the shelf life of tempe to 4 and 6 days at room and refrigerator temperature, respectively. The result showed that tempe had significantly (p<0.05) lower ash content (0.81% wb), brightness (65.37), and pH (6.50), while the texture (15.3 Kg force) was significantly higher (p<0.05) than the control (untreated tempe). The results of sensory evaluation using the hedonic rating test showed that fresh tempe with black tea extract treatment had significantly lower (p<0.05) colour, texture, and overall attributes than the control one. The same evaluation on fried tempe showed that the black tea extract treatment significantly increased (p<0.05) the texture attribute compared to the control.

Co-Authors . Komari A.A. Ketut Agung Cahyawan W Abidah, Puri Adzrok Adi Winarto Adurrasyid, Zaid Afifah, Diana N. Akmal, Muhammad Ichlasul Alamsah Firdaus Alfarisi, Hamzah Amilia Dayatri Uray Anak Agung Istri Sri Wiadnyani Ananda Putri Cahyani Andi Early Febrinda Andi Mu’nisa Ani Karmila Ans Budi Hartanta ANZS BUDY HARTANTA Arief Boediono Armando M Saragih Aziz, Sandra Azizatul Ulfa Bambang Pontjo Priosoeryanto Bambang Purwantara Bella Dinar Fauqii Cahyani Berry Juliandi Chitisankul, Wanida T. Citra Noviana Dadang Supriatna Dadi Hidayat Maskar Dadi Hidayat Maskar, Dadi Hidayat Damayanti, Aprilia F. Damayanti, Aprilia Firdha Damiana Rita Ekastuti Deddy Muchtadi DEDDY MUCHTADI Deddy Muchtadi Deddy Muchtadi Deddy Muchtadi Deddy Muchtadi Diini Fithriani Dimas Ahmad Rizaldi Dwi Febiyanti - Dwi Kesuma Sari Dwi Utami, Septi Eiichiro Fukusaki Eka Prasetiawan Eka Prasetiawan Eka Prasetiawan Elmeizy Arafah Erna Suzanna Evi Damayanti Evy Damayanthi Fithriani, Diini Fitrah Asma Ulhusna Fransiska R Zakaria Hadiningtias, Primanisa Hamzah Alfarisi Hamzah Alfarisi Hamzah Alfarisi Hamzah Alfarisi Hardinsyah Hidayati, Mustika I Komang Gede Wiryawan I Nyoman Suarsana Ichsani, Nadya Inas Suci Rahmawati Indah Fajarwati, Indah Indira Saputra Irma Isnafia Arief Isnafia Arief , Irma Ita Djuwita Jefriaman Sirait Joko Hermanianto Karnila, Rahman Karnila Ketut Adnyane Mudite koekoeh santoso Komang G Wiryawan Komari Komari Komari Komari Lasmiati, Ni Nengah LUSIA YUNI HASTANTI MADE ASTAWAN Made Astawan Made Astawan Made Darawati Manalu, Johanes Marojahan MARIA BINTANG Maryani Suwarno Maryani Suwarno Maryani Suwarno Muhamad Firdaus Muhamad Firdaus Muhammad Agus Muljanto Muhammad Ichlasul Akmal Muhammad Ichsan Mursyid . Mursyid Mursyid Mustika Hidayati Nadya Ichsani Nancy Dewi Yuliana NASTITI KUSUMORINI Nelis Imanningsih Ni Nengah Lasmiati Novita, Rias R. Palupi, Nurheni Sri Prabandari, Silvia Arin Prasetyawati, Renny Candra Prayudani, Ayu P G Prayudani, Ayu Putri Gitanjali Prima Yaumil Fajri Prima Yaumil Fajri Putri, Anisya Saeila Putri, Sastia P. Putri, Sastia Prama Putty Anggi Lestari Rafidha Irdiani Rahmawati, Siti Irma Ramdhani, Rizal Pauzan Ratnaningsih Eko S. Renny Candra Prasetyawati Ria Ceriana Rini Kesenja Rita Khairina Sadiah, Siti Saithong, Pramuan Sandra Arifin Aziz Saputra, Indira Saragih, Armando M SARASWATI SARASWATI Sarwono Waspadji Sarwono Waspadji Sarwono Waspadji Sastia Prama Putri Savitri Novelina Septi Dwi Utami Setyawati S Karyono Setyawati S. K. Setyawati S. Karyono Sidik . Silvia Arin Prabandari Siti Harnina Bintari Siti Sa'diah Siti Sa'diah Siti Sa'diah Siti Sadiah Siti Sa’diah SITI SA’DIAH Soewarno S Soekarto Soewarno Soekarto Sofiawati Sofiawati Sofiawati, Sofiawati Sri Rahmatul Laila Sri Widowati Sri Widowati Srihadi Agungpriyono Subangkit, Mawar Sukarno Sukarno Suliantari . Sussi Astuti Taopik Ridwan TARUNI SRI PRAWAST MIEN KAOMINI ANY ARYANI DEDY DURYADI SOLIHIN TEGUH SURANTA SINULINGGA Tessa Winandita Trioso Purnawan Tryas, Anisha Ayuning Ulhusna, Fitrah Asma VENNY FEBRIYANI Vera Di Nurwati Wasmen Manalu Yalmaida, Nabila Az Zahra Yana Nurdiana Yeni Setiorini Yeni Setiorini Yenni MS Nababan YOLI ZULFANEDI Yuspihana Fitrial

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