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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 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
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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Potential of soybean-velvet bean combination tempe in improving cognitive function Astawan, Made; Damayanti, Aprilia F.; Wresdiyati, Tutik; Afifah, Diana N.; Rahmawati, Irma S.
Narra J Vol. 4 No. 3 (2024): December 2024
Publisher : Narra Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52225/narra.v4i3.1365

Abstract

Velvet bean is a native Indonesian legume containing L-dopa, yet it remains underutilized. The aim of this study was to analyze the effects of different types of tempe (soybean, velvet bean, and their combination) on cognitive function, brain histology, dopamine levels, and serum β-amyloid in rats, as well as to identify the parameters most influencing cognitive function, including brain mass and volume, hippocampal neuron count, and dopamine and β-amyloid levels. An experimental study was conducted using a completely randomized design with one factor: the protein source of diet. Five rat groups were included based on protein sources: non-protein, casein control, soybean tempe flour, velvet bean tempe flour, and a combination of soybean and velvet bean tempe flour. This study examined cognitive performance by measuring maze completion time, while brain mass and volume, hippocampus histology for neuron cell counts in the dentate gyrus section, cornu ammonis 1 (CA1), and cornu ammonis 3 (CA3), brain dopamine and β-amyloid serum levels were measured after eight weeks of intervention. Our data indicated that rats deprived of protein had significantly slower maze completion times (p<0.001), underscoring the importance of protein in cognitive processes. Rats treated with non-protein rations had significantly lighter brain masses (p<0.001) than other treatments. Histological analysis of the hippocampus showed that the three types of tempe rations helped maintain the number and density of neuron cells in the dentate gyrus and CA3 of the hippocampus. Additionally, the protein in the ration could increase dopamine levels and suppress serum β-amyloid levels. There was a strong correlation between brain volume and neuron cell density in the dentate gyrus section of the hippocampus with cognitive function. These results highlight the promising role of combination tempe in increasing cognitive function, brain mass and volume, dopamine levels, and suppressing serum β-amyloid.
KARAKTERISTIK FISIKOKIMIA TEPUNG TEMPE KECAMBAH KEDELAI Astawan, Made; Wresdiyati, Tutik; Ichsan, Muhammad
Jurnal Gizi dan Pangan Vol. 11 No. 1 (2016)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (343.368 KB) | DOI: 10.25182/jgp.2016.11.1.%p

Abstract

This research was conducted to compare physicochemical characteristics of germinated soybean tempe flour (GST flour) and soybean tempe flour (ST flour). Soybean was germinated within 28 hours and then processed into tempe. Germinated soybean tempe and soybean tempe were freeze-dried for 26 hours, and then milled into GST flour and ST flour. The GST flour and ST flour were used for physical and chemical analysis. The used of germinated soybean was proven to affect the quality of flour. GST flour had 53.37 % db protein, 24.97 mg AEAC antioxidant capacity/100 g tempe, 5.08 mg tocopherol/100 g db, 81.75 mg isoflavone/100 g db, and minerals (Ca, P, Fe, Zn) which were higher than that of the ST flour. GST flour also had better quality than that of ST flour, in term of: higher bulk density (0.42 g/ml), lower water activity (0.63), and lower repose angle (39.94o).Keywords: chemical characteristic, germinated soybean tempe, physical characteristic, soybean tempe 
PENGARUH KEDELAI PRODUK REKAYASA GENETIK TERHADAP KADAR MALONALDEHID, AKTIVITAS SUPEROKSIDA DISMUTASE DAN PROFIL DARAH PADA TIKUS PERCOBAAN Dadi Hidayat Maskar; Hardinsyah Hardinsyah; Evi Damayanti; Made Astawan; Tutik Wresdiyati; Joko Hermanianto; Tessa Winandita
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 38 No. 1 (2015)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v38i1.4421.41-48

Abstract

ABSTRACTTempe, a soybean fermentation, has a short shelf life. An effort to extend the shelf life of tempe has been done by making tempe flour. Difference of raw materials which were Genetically Modified Organism (GMO) and non-GMO was pressured to cause different impact on human health. Thus, this study was conducted to evaluate the effect of tempe flour that were made from GMO and non-GMO soybean upon malonaldehida (MDA) levels,intracellular antioxidant superoxide dismutase (SOD) activity in the liver and kidneys of experimental rats, as well as hematological profile. Twenty five Sprague Dawley rats divided into four treatment grups and onecontrol, feeded with tempe from GMO and non-GMO at 10% and 20% concentrations at the period of 90 days.The results showed that rats fed with 10% protein derived from non-GMO soybean flour had lower levelsof MDA in the liver and kidney compared to GMO tempe flour group consisting rations of 10% and 20% protein but, not significantly different from the group protein of 20% non-GMO soybean flour and 10% protein of casein. While the value of liver and kidney SOD activity were not significantly different (p>0,05) between the groups of rats. The results showed that the values obtained were within normal limits. However, the amount of thrombocytes in each treatment had a value that exceeds normal limits. The activity of rat, rat’s metabolism, and amount of feed intake by rats might influenced the result. This experimental study lead to conclude that consuming GMO and non-GMO tempe flour is safe.Keywords: experimental rats, GMO tempe flour, non-GMO tempe flour, hematology, superoxide dismutaseABSTRAKTempe merupakan produk fermentasi kedelai yang mempunyai masa simpan relatif pendek. Upaya untuk meningkatkan masa simpan diantaranya dengan dibuat tepung tempe. Perbedaan bahan baku dari kedelai pangan rekayasa genetik (PRG) dan non-PRG menimbulkan kehawatiran terhadap dampak kesehatan bagi manusia. Penelitian ini bertujuan untuk mengevaluasi pengaruh tepung tempe dari kedelai PRG dan non-PRG terhadap kadar malonaldehida (MDA), aktivitas superoksida dismutase (SOD), di hati dan ginjal serta profil hematologi tikus percobaan. Sebanyak 25 ekor tikus galur Sprague Dawley dibagi menjadi empat kelompok perlakuan dan satu kelompok kontrol (kasein) diberi ransum tempe PRG dan non-PRG dengan konsentrasi 10% dan 20% selama 90 hari. Hasil menunjukkan bahwa kelompok tikus yang diberi ransum tempe kedelai non-PRG 10 % memiliki kadar MDA lebih rendah di hati dan ginjal dibanding kelompok tikus yang diberi ransum tempe PRG 10% dan 20% persen, tetapi tidak berbeda nyata dengan kelompok non-PRG 20 % dan kelompok kontrol. Sedangkan aktivitas SOD tidak berbeda nyata (p>0,05) antar kelompok perlakuan. Hasil analisis hematologi menunjukkan semua kelompok perlakuan memiliki nilai pada rentang normal. Semua kelompok perlakuan memiliki nilai kadar trombosit, di atas normal. Hal ini dapat disebabkan oleh berbagaifaktor, diantaranya: aktivitas fisik dan metabolisme serta jumlah ransum yang dikonsumsi. Analisis kadar MDA, aktivitas SOD dan profil hematologi mengungkapkan bahwa tepung tempe kedelai PRG dan non-PRG amanuntuk dikonsumsi. [Penel Gizi Makan 2015, 38(1): 41-50]Kata kunci: tikus percobaan, tepung tempe PRG, tepung tempe non-PRG, hematologi, superoxide dismutase
EVALUASI NILAI BIOLOGIS PROTEIN RENDANG DAN KALIO KHAS SUMATERA BARAT Prima Yaumil Fajri; Made Astawan; Tutik Wresdiyati
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 36 No. 2 (2013)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v36i2.3996.113-120

Abstract

ABSTRACTRendang is a traditional Indonesian dishes from West Sumatera whichglobally well known. Inrendang making process, a meat is cooked under long time heat with a large amount of variety spices.Kalio, a rendang similar dishes,is cooked with a shorter heating time and less of spices. Kalio has a few sauce while rendang has no sauce. Long time heating in cooking processmay cause maillard reactionin rendang and kalio. One effect of maillard reaction is lowering the availability of amino acids, consequently could reduce the protein content qualities. To assess the protein nutritional values of rendang and kalio, an in vivo study was conducted using albino rats as animal models. The result showed that cooking process did not confirm any significant differences on feed conversion efficiency, protein efficiency ratio, net protein ratio (NPR), true protein digestibility and biological value (p>0.05)between rendang and kalio, however asignificant difference on net protein utilization (p<0.05) was found.Keywords: rendang, kalio, protein qualityABSTRAKRendang merupakan salah satu masakan tradisional Indonesia asal Sumatera Barat yang sudah mendunia. Pada proses pembuatannya, rendang dimasak dalam jangka waktu yang lama dengan menggunakan beragam bumbu dalam jumlah banyak. Kalio merupakan jenis masakan yang hampir sama dengan rendang, akan tetapi dimasak dengan waktu lebih singkat, dan menggunakan bumbu yang lebih sedikit. Pada kalio masih terdapat sedikit kuah, sedangkan pada rendang sudah tidak terdapat kuah, atau kering. Pemanasan dalam jangka waktu lama pada proses pemasakan kedua jenis hidangan ini, menyebabkan terjadinya reaksi maillard pada rendang ataupun kalio. Salah satu dampak reaksi maillard adalah menurunnya ketersediaan asam-asam amino, sehingga mengakibatkan penurunan kualitas protein. Untuk membuktikan hal tersebut, dilakukan analisis kualitas protein rendang dan kalio secara in vivo dengan menggunakan tikus albino sebagai hewan model. Analisis mengindikasikan tidak terdapat perbedaan antara kalio dengan rendang (p>0,05) pada feed conversion efficiency (FCE), protein efficiency ratio (PER), net protein ratio (NPR), true protein digestibility (TPD) dan biological value (BV). Akan tetapi pada pengukuran net protein utilization (NPU), terdapat perbedaan yang nyata antara kalio dengan rendang (p<0,05). [Penel Gizi Makan 2013, 36(2):113-120]Kata kunci: rendang, kalio, kualitas protein
Exploring the hypoglycemic potential of fresh, semangit, and bosok tempe: A comparative metabolite profile Astawan, Made; Adurrasyid, Zaid; Novita, Rias R.; Damayanti, Aprilia F.; Saraswati, Saraswati; Wresdiyati, Tutik; Saithong, Pramuan; Chitisankul, Wanida T.; Putri, Sastia P.
Narra J Vol. 5 No. 2 (2025): August 2025
Publisher : Narra Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52225/narra.v5i2.2327

Abstract

Tempe, a traditional Indonesian fermented soybean product made with Rhizopus spp., is classified based on fermentation duration into fresh (two days), semangit (five days), and bosok (seven days) varieties, fermented at room temperature (28–30°C). Longer fermentation is believed to enhance its antidiabetic properties. The aim of this study was to compare the metabolite profiles and hypoglycemic activities of fresh, semangit, and bosok tempe made from germinated and non-germinated soybeans. Diabetic rat models were used to assess the effects of these tempe types on body weight, blood glucose levels, serum insulin, pancreatic β-cell count, and glycogen content in liver and muscle tissues. Metabolomic profiling was conducted using gas chromatography-mass spectrometry (GC-MS), followed by principal component analysis (PCA) to assess the influence of fermentation stage and germination. Fresh tempe, especially from germinated soybeans, had the highest moisture content. Fermentation duration significantly influenced color, texture, and pH, with bosok tempe showing the most notable changes. Tempe and gliclazide significantly reduced blood glucose in diabetic rats in vivo, with semangit and bosok tempe restoring levels close to normal. However, weight loss was not reversed. Bosok non-germinated tempe induced the highest insulin levels among tempe treatments and improved β-cell count and density to levels comparable with gliclazide. Glycogen stores in the liver and muscle were significantly restored by tempe, with bosok non-germinated tempe showing the greatest effect. GC-MS profiling identified 154 metabolites, of which 63 were annotated. Fermentation and germination shifted the metabolite profile, with bosok non-germinated tempe showing the highest diversity, including amino acids, sugars, and amines. PCA separated samples by fermentation stage, highlighting metabolite accumulation with prolonged fermentation. The findings revealed that bosok tempe from non-germinated soybeans had the highest abundance of bioactive metabolites, including isoflavones, which likely contributed to its superior antioxidant and hypoglycemic potential compared to other tempe types.
Comparative metabolomic analysis of Tempe from velvet bean, soybean, and their combination Ramdhani, Rizal Pauzan; Tryas, Anisha Ayuning; Astawan, Made; Wresdiyati, Tutik; Sardjono, Ratnaningsih Eko; Rafidha Irdiani; Putri, Sastia Prama
jurnal1 VOLUME 8 ISSUE 1, JUNE 2025
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v8i1.1487

Abstract

Tempe, an Indonesian fermented soybean product, is a popular choice as a source of protein. Currently, Indonesia is very dependent on imported soybeans. Therefore, using local beans as raw material for tempe is necessary to reduce import dependence. Velvet beans (Mucuna pruriens) are legumes that have not been well utilized because they have many anti-nutritional compounds. Velvet beans have high carbohydrate and protein contents and other metabolites that can be utilized as antioxidant functional foods.Therefore, this research aims to analyzed the metabolites profile and explore the potential of velvet beans to partially replace soybeans in making tempe. Velvet bean seeds (VBS) and the tempe made from soybeans (SBT), velvet beans (VBT), and their combination (CSVT) were analyzed for metabolites profile by Gas Chromatography-Mass Spectrometry (GC-MS), and antioxidant activity by DPPH test (IC50). Multivariate Principal Component Analysis (PCA) of the metabolomics study showed that all samples were separated based onPrincipal Component (PC) 1 with 58.3% variation caused by fermentation process. It was shown that organic acids and sugar derivatives were on the positive axis, while amino acids were on the negative axis. In addition, the samples were separated based on PC2 with a variation of 35.8%, which was caused by differences in its bioactive components. Allantoin and DOPA compounds were on the negative axis, while genistein and daidzein were on the positive axis. The lowest IC50 value for tempe was found in VBT (361 ppm),then followed by CSVT (2,216 ppm) and SBT (15,704 ppm). These results indicate that adding velvet beans to make tempe can increase its antioxidant capacity. CSVT had more diverse metabolites, which could increase their antioxidant activity. Furthermore, CSVT presents a promising avenue for local functional food diversification, particularly in supporting efforts to reduce the consumption of imported soybeans.
INSTANT GRANULES OF Zingiber officinale AND Cajanus cajan LEAVES IMPROVED LIVER HISTOLOGICAL PROFILE IN DIABETIC MODEL RATS Manalu, Johanes Marojahan; Sadiah, Siti; Aziz, Sandra Arifin; Astawan, Made; Ridwan, Taopik; Wresdiyati, Tutik
Jurnal Kedokteran Hewan Vol 19, No 3 (2025): September
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21157/j.ked.hewan.v19i3.47330

Abstract

Diabetes mellitus can cause significant microstructural damage in liver tissue. This study evaluated the effectiveness of instant granules of Zingiber officinale and Cajanus cajan leaves on the liver histological profile in diabetic model rats. A total of 25 male Sprague Dawley rats were assigned into five groups. The group consist of negative control (NC), positive control (PC), metformin control group at a dose of 150 mg/kg BW (MET), and two treatment groups of instant granules of Z. officinale and C. cajan leaves at a dose of 300 mg/kg BW (T1) and 150 mg/kg BW (T2) for 28 days treatment. The diabetic condition was obtained by single induction of streptozotocin (35 mg/kg BW). The liver tissue was stained using hematoxylin-eosin staining to observe the cytoplasm intensity, central vein diameter, and nucleus intensity of liver cells in diabetic model rats. The results showed that administration of the instant granules significantly decrease liver microstructural damage (P0.01). The 150 mg/kg BW (T2) dose showed the most optimal effectiveness by successfully decreasing cytoplasmic intensity, reducing central vein dilation, and decreasing nuclear cell intensity. The research result indicate that instant granules have strong hepatoprotective properties that can repair liver microstructural damage caused by diabetes.
PHYSICO-CHEMICAL VALUE AND HYPOGLYCEMIC EFFECT OF INDUSTRIAL-GRADE ETHANOLIC EXTRACT OF PIGEON PEA (Cajanus cajan) LEAVES AND GINGER (Zingiber officinale var. amarum) Wresdiyati, Tutik; Alfarisi, Hamzah; Putri, Anisya Saeila; Abidah, Puri Adzrok; Darawati, Made; Aziz, Sandra; Sadiah, Siti; Astawan, Made; Santoso, Koekoeh
Jurnal Kedokteran Hewan Vol 18, No 1 (2024): March
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21157/j.ked.hewan.v18i1.31691

Abstract

This study aimed to analyze flavonoid and 6-gingerol content and to test the hypoglycemic effects of industrial-grade Cajanus cajan (pigeon pea) leaf and Zingiber officinale rhizome (ginger) extracts on hyperglycemic rats. Extraction utilized maceration with 70% alcohol at PT. Insular Multi Natural. Extracts were characterized and analyzed for flavonoids and 6-gingerol content. Hypoglycemic activity was assessed using the oral glucose tolerance test (OGTT) on rats with induced hyperglycemia via 90% sucrose solution. The results indicated higher flavonoid content in C. cajan leaf extract (4090.09338.23 mg/100 g) compared to Z. officinale extract (622.74203.39 mg/100 g), while gingerol content in Z. officinale extract was 701.524.42 mg/100 g. This study concluded that combination of industrial-grade pigeon pea leaves extract and ginger extract reduce the level of blood glucose in hyperglycemic model rats at all combination dose (150:150, 200:100, and 100:200 mg/kg BW). The combination dose of 200:100 mg/kg BW showed the best blood glucose level profile.
HISTOMORPHOLOGY OF PANCREATIC TISSUE IN MEDAKA FISH (Oryzias javanicus): STUDY OF DIABETIC ANIMAL MODEL DEVELOPMENT Akmal, Muhammad Ichlasul; Laila, Sri Rahmatul; Wresdiyati, Tutik
Jurnal Kedokteran Hewan Vol 17, No 1 (2023): March
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21157/j.ked.hewan.v17i1.26884

Abstract

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 2.530.22 cm and a weight of 265.825 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.
ACUTE TOXICITY TEST OF ETHANOLIC EXTRACT OF Acalypha hispida LEAVES IN FEMALE RATS: A PHYSIOLOGICAL AND HISTOLOGICAL STUDY Alfarisi, Hamzah; Subangkit, Mawar; Sadiah, Siti; Wresdiyati, Tutik
Jurnal Kedokteran Hewan Vol 14, No 3 (2020): September
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21157/j.ked.hewan.v14i3.16176

Abstract

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/Bowmans 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).
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&#039;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