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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia JURNAL KIMIA SAINS DAN APLIKASI Jurnal Natur Indonesia Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Agrointek Jurnal Penelitian Pascapanen Pertanian agriTECH Biota Warta IHP (Warta Industri Hasil Pertanian) Caraka Tani: Journal of Sustainable Agriculture Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Forest and Society Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan JURNAL PANGAN Jurnal Mutu Pangan : Indonesian Journal of Food Quality Budimas : Jurnal Pengabdian Masyarakat SEMAR (Jurnal Ilmu Pengetahuan, Teknologi, dan Seni bagi Masyarakat) Jurnal Fakultas Teknik UNISA Kuningan Journal of Livestock and Animal Health (JLAH) Food and Agro-industry (FAGI) Journal Food and Agro-industry (FAGI) Journal Jurnal Standardisasi

Ratih Dewanti -Hariyadi

Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Kampus IPB, Darmaga, Jl. Lingkar Akademik, Babakan, Kec. Dramaga, Bogor, Jawa Barat 16680

Author-ID : 209263

Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences Other

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Pola Pertumbuhan Listeria Monocytogenes Selama Fermentasi Tempe Yang Diperkaya Lactobacillus Fermentum Suci Apsari Pebrianti; Lilis Nuraida; Ratih Dewanti Hariyadi
Jurnal Fakultas Teknik Kuningan Vol. 1 No. 1 (2020): Jurnal Fakultas Teknik UNISA Kuningan
Publisher : Jurnal Fakultas Teknik Kuningan

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

Ditemukannya mikroba patogen Salmonella Paratyphi B pada tempe menunjukkan potensi kontaminasi patogen lain selama pembuatan tempe, termasuk Listeria monocytogenes yang umum ditemukan di lingkungan bersanitasi buruk. Terlebih, penerapan sanitasi produksi tempe di Indonesia masih sangat rendah. Pertumbuhan mikroba patogen dapat dihambat oleh bakteri asam laktat (BAL) seperti Lactobacillus fermentum. Penelitian ini bertujuan untuk mengetahui perilaku pertumbuhan Listeria monocytogenes selama fermentasi tempe yang diperkaya Lactobacillus fermentum. Pada penelitian ini dilakukan kontaminasi buatan Listeria monocytogenes sebesar 3 log CFU/g dan 5 log CFU/g pada tempe dengan dan tanpa penambahan Lactobacillus fermentum (6 log CFU/g). Metode hitungan cawan digunakan untuk menghitung Listeria monocytogenes, BAL, dan kapang, serta dilakukan pengamatan visual tempe yang dilakukan pada jam ke-0, 4, 24, 48, dan 72 fermentasi. Hasil penelitian menunjukkan bahwa pertumbuhan Listeria monocytogenes dengan kontaminasi awal 3 log CFU/g selama fermentasi tempe dapat dihambat dengan baik oleh Lactobacillus fermentum. Sebaliknya, penambahan Lactobacillus fermentum tidak mampu menghambat pertumbuhan Listeria monocytogenes dengan kontaminasi awal 5 log CFU/g yang mampu tumbuh mencapai 4.6 log CFU/g di akhir fermentasi. Kontaminasi buatan Listeria monocytogenes tidak mengganggu pertumbuhan kapang selama fermentasi dan menghasilkan tempe berkualitas baik sehingga berpotensi membahayakan konsumen karena tidak terdapat perbedaan visual dengan tempe normal.

Antisipasi terhadap Isu-Isu Baru Keamanan Pangan (The Anticipation of New Issues Food safety) Ratih Dewanti Hariyadi; Purwiyatno Hariyadi
JURNAL PANGAN Vol. 21 No. 1 (2012): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v21i1.97

Kemunculan emerging dan kontaminan baru yang berkaitan dengan keamananpangan merupakan isu yang tidak bisa dihindari. E. coli enterohemoragik misalnya,merupakan contoh emerging baru yang menyebabkan kematian dan kerugian ekonomi di Eropa, sedangkan di Cina melamin adalah contoh mutakhir kontaminan pada susu formula bayi yang telah menyebabkan kematian dan kerugian perdagangan di dunia. Paper ini mengulas berbagai potensi emerging dan kontaminan baru yang mungkin muncul dalam sistem pangan. Tujuannya adalah untuk memberikan pemahaman mengenai emerging dan kontaminan baru tersebut sehingga kemunculannya bisa diantisipasi dengan tepat, baik oleh pemerintah emerging pangan maupun konsumen. Penggunaan kerangka kerja analisis risiko merupakan pendekatan logis yang perlu ditempuh oleh pemerintah untuk melahirkan kebijakan dan tindakan keamanan panganyang tepat untuk keperluan antisipasi tersebut. Sementara itu, emerging pangan perlu secara cermat mengkaji ulang praktek dan tindakan keamanan pangan, termasuk program dan rencana HACCP yang ada. Beberapa hal yang perlu dilakukan oleh emerging antara lain, mengevaluasi kembali spesifikasi ingriedien dan titik-titik kendali kritis, mengembangkan program pengambilan contoh dan pemantauan lingkungan, serta menyesuaikan program pengambilan contoh produk. Dalam kaitannya dengan pengendalian kontaminan yang sengaja ditambahkan (intentional contamination), rencana HACCP perlu mencakup juga bahaya-bahaya yang telah diidentifikasi pernah secara sengaja dimasukkan dalam sistem produksi, serta mengidentifikasi dan mengevaluasi bahaya-bahaya lain yang diketahui atau yang diduga bisa secara sengaja dimasukkan sistem produksi.Emerging pathogens and food contaminants important for food safety are inevitable issues. Enterohemorhagic E. coli, for example, is the latest one to cause fatality and economic loss in Europe while in China melamine is a very important adulaterant in powdered infant formula that has cost life and trade worldwide. This paper discusses the emergence of foodborne pathogens and contaminants in food system. The objective is to provide better understanding regarding the emerging foodborne pathogens and contaminants so that their emergence should be well anticipated by government, food industries as well as consumers. Use of risk analysis framework is the logical approach for government to produceappropriate food safety measures and policies. Meanwhile,food industry should take into precaution their existing food safety measures and revisit their HACCP plan. The most likely aspects to be reconsidered include re-evaluation of the specification for ingredients and critical control points, establishment of environmental monitoring and sampling, and adjustment of sampling plan. With respect to preventing intentional contaminations, HACCP plan should include hazards that may be intentionally introduced, identify and evaluate known or reasonably foreseeable hazards that may be associated with the facility.

Production of Organic Acid and Short-Chain Fatty Acids (SCFA) from Lactic Acid Bacteria Isolate on Oligosaccharide Media Yati Maryati; Lilis Nuraida; Ratih Dewanti Hariyadi
Jurnal Kimia Sains dan Aplikasi Vol 24, No 6 (2021): Volume 24 Issue 6 Year 2021
Publisher : Chemistry Department, Faculty of Sciences and Mathematics, Diponegoro University

The growth of microorganisms in food, one of which is lactic acid bacteria (LAB), can produce metabolites beneficial to health. It is essential to study the results of LAB metabolism to improve the quality of a functional food product. This study aimed to evaluate the isolates Lactobacillus acidophilus FNCC 0051 and Lactobacillus rhamnosus R23 to metabolize oligosaccharides as a carbon source so that the final fermentation product can benefit health especially in lowering cholesterol. In vitro testing was carried out on MRS media with or without oligosaccharides, either singly or in a combination consisting of galactooligosaccharides (GOS), fructooligosaccharides (FOS), inulin (IN), inulin hydrolyzate (HI), or their combination as prebiotics by adding 0.3 % oxbile (bile salt) and inoculated with 1% v/v LAB isolate culture and incubated at 37°C for 24 hours. The results showed that the main product of oligosaccharide metabolism by L. acidophilus FNCC 0051 and L. rhamnosus R23 produced several organic acids (lactic acid), including short-chain fatty acids (SCFA) (acetic acid, propionic acid, and butyric acid). The single and combined carbon sources affected the proportion of lactic acid and acetic acid produced by L. acidophilus FNCC0051 (p<0.05). However, they did not affect the proportions of propionic acid and butyric acid. While in L. rhamnosus R23 (p<0.05), the presence of a single carbon source significantly affected the proportions of lactic acid, acetic acid, propionic acid, and butyric acid, while the combination of oligosaccharides affected the proportions of lactic acid and butyric acid produced. SCFA is the main product of prebiotic metabolism, but the characteristics of the acid produced have not been identified. The fermentation pattern is thought to be related to molecular weight, chain length, and oligosaccharide structure. Short-chain molecules, such as FOS generally ferment more rapidly than long-chain molecules such as inulin. The results of this study indicate that both isolates can be used as probiotics in the development of symbiotic products with the addition of oligosaccharides, which have a physiological effect in lowering cholesterol levels.

Kontaminasi Staphylococcus aureus dan Bacillus cereus pada Sushi di Tingkat Ritel di Wilayah Jabodetabek: Contamination of Staphylococcus aureus and Bacillus cereus in Sushi at Retail Level in Jabodetabek Area Yusma Yennie; Ratih Dewanti-Hariyadi; Harsi Dewantari Kusumaningrum; Achmad Poernomo
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 25 No 2 (2022): Jurnal Pengolahan Hasil Perikanan Indonesia 25(2)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v25i2.42066

Susyi adalah pangan siap konsumsi asal Jepang, merupakan kombinasi nasi yang diberi asam dan ikan mentah. Umumnya susyi terdiri dari beberapa jenis, namun terdapat dua jenis susyi yang sangat dikenal yaitu nigiri (nasi dengan ikan mentah di atasnya) dan maki (nasi dengan ikan mentah di dalamnya). Ikan dalam susyi tidak mengalami pemanasan sehingga rentan terhadap kontaminasi patogen, di antaranya Staphylococcus aureus dan Bacillus cereus. Kedua bakteri ini telah dilaporkan sebagai penyebab Kejadian Luar Biasa (KLB) di Indonesia, namun keberadaannya di dalam susyi belum pernah dilaporkan. Penelitian bertujuan untuk menentukan prevalensi dan tingkat kontaminasi S. aureus dan B. cereus pada susyi di tingkat ritel di wilayah Jabodetabek (Jakarta, Bogor, Depok, Tangerang, dan Bekasi). Sebanyak 120 sampel terdiri dari nigiri (n=57) dan maki (n=63) diperoleh dari ritel di Jabodetabek. Identifikasi dilakukan dengan metode Polymerase Chain Reaction (PCR), dengan target gen nuc (S. aureus) dan gyrB (B. cereus). Jumlah bakteri menggunakan metode lempeng sebar (spread plate) untuk S. aureus dan Angka Paling Mungkin (APM) untuk B. cereus. Prevalensi S. aureus (7,5%) di dalam susyi lebih besar dibandingkan B. cereus (5%). Tingkat kontaminasi S. aureus (8,9x102-1,5x105 koloni/g) juga lebih tinggi dibandingkan B. cereus (9,2-93 APM/g). S. aureus lebih sering ditemukan dalam maki (9,5%), sementara B. cereus lebih banyak ditemukan pada nigiri (7,1%). Susyi dengan ikan salmon memiliki prevalensi S. aureus (9,3%) dan B. cereus (5,3%) lebih tinggi dibandingkan dengan tuna. Kontaminasi S. aureus kemungkinan karena kurang terpenuhinya higiene personal, sementara B. cereus dapat berasal dari penanganan nasi yang kurang baik dan sanitasi lingkungan yang kurang memadai. Keberadaan S. aureus di dalam susyi lebih berpotensi menyebabkan risiko keracunan pangan dibandingkan B. cereus. Program higiene personal dalam produksi susyi harus ditingkatkan untuk memberi jaminan keamanan.

Prioritization of Food-Chemical Hazard Pairs of Indonesian Fishery Products Based on Export Rejection Year 2017-2019 Nugroho Indrotristanto; Nuri Andarwulan; Dedi Fardiaz; Ratih Dewanti-Hariyadi
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 17, No 2 (2022): August 2022
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.636

Necessary approaches are needed to reduce the impact of rejected exported Indonesian seafood due to chemical contamination. This study aims to prioritize food and chemical pairs in the rejected fishery products. The rejection data from three major export destinations: the United States, the European Union, and Japan in 2017-2019 were used. Combinations of food and chemicals were developed and screened, followed by constructing a risk matrix to prioritize the pairs based on health and economic impact. Based on the health impact, a tuna–histamine pair was considered medium risk along with other commodities pairing with heavy metals. Tuna is the most exported seafood and suffers from the most loss; hence it has the highest score for severity and likelihood of economic impact. The combination of health and economic-based prioritization suggested that tuna–histamine was the top priority for immediate mitigation. The second priority consisted of shark–mercury, swordfish–mercury, octopus–cadmium; mahi-mahi–histamine was the third priority. This prioritization can assist risk managers in determining the order of commodities be acted upon based on health and economic considerations to enhance global market access.

Estimasi Risiko Okratoksin A dari Konsumsi Kopi Bubuk di Indonesia Arimah Arimah; Ratih Dewanti-Hariyadi; Lilis Nuraida
Jurnal Teknologi dan Industri Pangan Vol. 33 No. 2 (2022): 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 | DOI: 10.6066/jtip.2022.33.2.100

Ochratoxin A (OTA) is a nephrotoxic and carcinogenic mycotoxin that can be found in coffee. This study aimed to obtain the processing steps commonly applied by coffee shops in Indonesia, calculate the level of OTA in coffee bean and ground coffee, and the risk estimate of OTA exposure from ground coffee in Indonesia. The processing steps were determined through an online survey while the level of OTA in coffee was calculated from available references. The consumption level of ground coffee was determined from the Indonesia total diet study report and the exposure assessment was carried out by deterministic approach. The risk estimates were expressed as % risk towards provisional tolerable weekly intake (PTWI) and margin of exposure (MOE). Based on the survey of coffee shops (n=20), ground coffee is commonly processed using dry method consisting of cherries sorting, sun drying, roasting and grinding. Ground coffee was the most common coffee consumed by adults. Based on references from countries with climate similar to Indonesia, the level of OTA in coffee bean ranged from 0.033 to 168 μg/kg with an average of 12.25 μg/kg and 0.018-55 μg/kg in ground coffee averaging at 5.60 μg/kg. The individual exposure to OTA from drinking coffee is 0.014-0.744 ng/kg bw/day. The risk estimates shows that risk of ochratoxin A from ground coffee consumption is low, with risk percentage of <100 % provisional tolerable weekly intake (PTWI) and a MOE of higher than 10000 for all age groups. The study suggested that adults (19-55 years) have higher exposure and risk than the other age groups.

Karakterisasi Distribusi Ozon Pada Air Distilasi dan Air Kelapa yang Diproduksi Menggunakan Mesin Lucutan Plasma Berpenghalang Dielektrik Ganda David Yudianto; Ratih Dewanti Hariyadi; Sukarno Sukarno; Muhammad Nur; Eko Hari Purnomo
Biota Vol 9 No 2 (2023): Jurnal Biota 2023
Publisher : Faculty of Science and Technology Universitas Islam Negeri Raden Fatah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19109/Biota.v9i2.16714

Ozone produced using plasma technology can act as an antimicrobial agent that could be applied in a sterilization process. A Double Dielectric Barrier Discharge (DDBD) machine has ability to produce ozone in sufficient amount for microbial inactivation. The objective of this study is to characterize the ozone distribution expressed as dissolved ozone in distilled water and coconut water produced using a DDBD machine. The information can be useful for industries to design a commercial sterilization process. The results shows that an oxygen flow rate of 0.2 L/min produces the highest ozone concentration, i.e. 3440 mg/L. In addition, the capacity of the machine is relatively similar to all off oxygen flow rate, i.e., 41.28-43.2 g/hour. The oxygen flow rate of 0.2 L/min produces the highest dissolved ozone concentration, i.e. 0.42 mg/L distilled water. This oxygen flow rate is followed by its best kinetic model based on its linear portion during dissolved ozone penetration. A zero order model could describe this penetration process well, including its best k value of 0.0292 mg/L per minute with the highest dissolved ozone concentration among other oxygen flow rates. Besides, distilled water could represent dissolved ozone penetration in coconut water. Ozone gas and dissolved ozone concentration have possitive corellation with R-square value of 0.8934.

JURNAL REVIEW: KONDISI VBNC (viable but nonculturable) PADA BAKTERI PATOGEN PANGAN GRAM NEGATIF Yesica Marcelina Romauli Sinaga; Ratih Dewanti-Hariyadi; Firman Fajar Perdhana; Tri Isti Rahayu
The Journal of Teknologi Pangan Vol 4 No 1 (2023): Bioprocessing and Sustainable Agricultural Technology
Publisher : Faculty of Agricultural Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36761/fagi.v4i1.2857

Bakteri patogen pangan bukan pembentuk spora dapat memasuki kondisi nongrowing ketika berada dalam kondisi yang tidak mendukung pertumbuhannya, seperti kondisi nutrisi rendah, pH rendah, dan suhu rendah. Salah satu bentuk nongrowing bakteri adalah kondisi VBNC (viable but nonculturable). Bakteri dalam kondisi VBNC tidak dapat membentuk koloni pada media agar yang rutin digunakan untuk enumerasi bakteri, meskipun demikian bakteri ini masih memiliki viabilitas (integritas seluler), dan mampu melakukan aktivitas metabolik yang ditandai dengan kemampuan mengekspresikan protein, respirasi, dan adanya aktivitas enzimatik intraseluler. Dalam kondisi VBNC tersebut, bakteri khususnya patogen, yang terdapat di dalam pangan akan menimbulkan bahaya kesehatan. Hal ini mengkhawatirkan, karena metode pengkulturan yang digunakan mengendalikan keamanan pangan diduga tidak mampu mendeteksi bakteri patogen pangan yang berada dalam kondisi VBNC. Estimasi jumlah bakteri patogen pada pangan yang lebih rendah dari sebenarnya, dan kegagalan mengidentifikasi bakteri patogen pada sampel pangan saat dikulturkan pada media agar cawan, menimbulkan bahaya bagi kesehatan, apabila pangan tersebut dikonsumsi. Oleh karena itu, keberadaan kondisi VBNC bakteri patogen pangan perlu dipelajari lebih lanjut.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36761/fagi.v4i1.2857

Foodborne pathogens bacteria may enter a nongrowing state under unfavorable conditions for their growth, such as low nutrient, low pH, and low temperature. One of the nongrowing states of bacteria is a viable but nonculturable (VBNC) state. Bacteria in this VBNC condition can not form colony on agar medium daily used for enumeration of bacteria, despite, these bacteria still have viability (cellular integrity), and able to do metabolic activity like the ability to express protein, to respirate, and to do intracellular enzymatic activity. Under the VBNC state, bacteria especially the pathogens which are present in food will raise a health risk. This is worrying, because the culture method used to control food safety is thought unable to detect foodborne pathogens that are in VBNC state. Estimation of the number of pathogenic bacteria in food that is lower than the actual number, and the failure to identify foodborne pathogenic bacteria in food samples when cultured in agar plates, raise health concerns, if the food is consumed. Therefore, the presence of VBNC state in foodborne pathogenic bacteria needs to be studied further.

Karakteristik kimia dan aktivitas antioksidan teripang (Holothuria sp.) segar dan olahan secara tradisional di Papua Barat : Chemical characteristics and antioxidant activity of fresh and traditionally processed sea cucumber (Holothuria sp.) in West Papua Fadiyah Hanifaturahmah; Ratih Dewanti-Hariyadi; Uswatun Hasanah; Mala Nurilmala
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 27 No 4 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(4)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v27i4.51323

Teripang (Holothuria sp.) hidup di perairan Indonesia dan tersebar luas di daerah Perairan Papua. Teripang diperdagangkan dan diekspor dalam bentuk kering untuk dikonsumsi karena dipercaya mengandung senyawa bioaktif yang memberikan dampak positif bagi kesehatan. Proses pengolahan dapat memengaruhi karakteristik kimia dan potensi bioaktivitas pada suatu bahan pangan. Informasi mengenai pengaruh pengolahan teripang dari perairan Papua Barat terhadap karakteristik kimia dan aktivitas antioksidannya belum dilaporkan. Penelitian ini bertujuan untuk menentukan karakteristik kimia dan aktivitas antioksidan teripang segar dan olahannya secara tradisional. Sampel teripang segar disiapkan dengan membuang isi perutnya. Teripang rebus diolah dengan merebus teripang segar di dalam air laut selama 15 menit. Teripang asap yang diperoleh dari nelayan merupakan teripang segar yang telah direbus dalam air laut selama 1,5-2 jam, diasap selama 8 jam, dan dikeringkan di bawah sinar matahari selama 8 jam. Hasil identifikasi spesies menunjukkan bahwa teripang segar dan rebus yang diperoleh dari perairan Papua Barat adalah Holothuria atra, sementara teripang asap (Holothuria sp.) sulit diidentifikasi secara spesifik. Teripang mengandung kadar air 10-84%, protein 47-55%, lemak 3-4%, dan abu 27-35%. Kadar air, protein, dan lemak teripang mengalami penurunan setelah diberi perlakuan perebusan dan pengasapan; sedangkan kadar abu mengalami peningkatan. Hasil analisis antioksidan dengan metode DPPH menunjukkan bahwa teripang segar memiliki nilai IC50 189,3 mg/L, teripang rebus 58,36 mg/L, dan teripang asap 49,28 mg/L. Proses pengolahan teripang di Papua Barat mampu meningkatkan aktivitas antioksidan.

Co-Authors - Suliantari Abd. Rahman As-syakur Achmad Poernomo Achmad Poernomo Achmad Poernomo Amiroh Amiroh Amiroh Amiroh, Amiroh Arimah Arimah Ayu Intan Sari Aziz, Kholifatul Azura Ulfa, Azura Budi Nurtama C. C. Nurwitri Cahyadi, Muhammad Cynthia Cynthia Cynthia CynthiaCynthia David Yudianto Dedi Fardiaz Ekawati Purwijantiningsih Ekawati Purwijantiningsih, Ekawati Eko Hari Purnomo Endang Tri Rahayu, Endang Tri Ermi Sukasih Estuningsih - Estuningsih - Fadiyah Hanifaturahmah Fenny Larasati Firman Fajar Perdhana Gathot Winarso, Gathot Gino Nemesio Cepeda Harsi D. Kusumaningrum Hesty Nur Fadia Istiana (alm.) Istiana Istiana, Istiana (alm.) Joko Riyanto Karina Nola Sinamo Komala, Kemal Lendrawati Lendrawati Lilis Nuraida Maggy T. Suhartono Maggy Thenawidjaja Suhartono Mala Nurilmala Muhammad Nur Mutaqin, Muhammad Zakki Nandika, Muhammad Rizki Nanin Anggraini, Nanin nFN Setyadjit Ni Gusti Ayu Made Widyatari Asthiti Ni Made Vina Citanirmala Nugroho Indrotristanto Nur Richana Nur Wulandari Nur Wulandari Nuri Andarwulan Nurwitri, C. C. Oryssa Sathalica Pradianti Pawestri, Wari Prasetio, Wiji Pratiwi Yuniarti Martoyo Pratiwi Yuniarti Martoyo Purwiyatno Hariyadi Rahadina Praba Melati Rahmawati Rahmawati Raini Panjaitan Ramadhani Meutia, Yuliasri Ratu Ayu Dewi Sartika Rika Puspitasari MZ Rinto . Sari, Ratna Nurmalita SEDARNAWATI YASNI Shanti Emawati Siti Nurjanah Siti Nurjanah Soegiarto, Salma Rachmanda Sri Estuningsih Suardana, A. A. Md. Ananda Putra Suci Apsari Pebrianti Sudiyono Sudiyono Sukarno Sukarno Supar, Supar Sutrisno Hadi Purnomo Tri Isti Rahayu Ulfah Amalia Uswatun Hasanah Vanessa Len Cahya Agustine Wati, Ari Kusuma Wijaya, Agung Dwi Wilis, Nabila Sekar Winiati P Rahayu Winiati P Rahayu Winiati P. Rahayu Winiati Pudji Rahayu Wiweka, Toh Jaya Yati Maryati Yati Maryati Yesica M. R. Sinaga Yesica Marcelina Romauli Sinaga Yuli Yanti Yuliasri Ramadhani Meutia Yusma Yennie Yusma Yennie

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