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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Pendidikan dan Pembelajaran Khatulistiwa (JPPK) Jurnal Keteknikan Pertanian Jurnal Pendidikan Teknik Mesin Jurnal Penelitian dan Pengembangan Pertanian WARTAZOA Indonesian Bulletin of Animal and Veterinary Sciences agriTECH Kajian Linguistik dan Sastra Jurnal Litbang Industri Indonesian Journal of Socio Economics Jurnal Teknologi & Industri Hasil Pertanian IKRA-ITH EKONOMIKA JURNAL PANGAN Jurnal Mutu Pangan : Indonesian Journal of Food Quality Jurnal Penelitian dan Pengembangan Pertanian Jurnal Litbang Industri

Sugiyono .

1)Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor Dan 2)South East Asian Food And Agricultural Science And Technology Center, Institut Pertanian Bogor, Bogor

Author-ID : 215567

Agriculture, Biological Sciences & Forestry Arts Humanities Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mathematics Mechanical Engineering Public Health Social Sciences Veterinary Other

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KARAKTERISTIK GALAKTOMANAN DARI BERBAGAI SUMBER DAN PEMANFAATANNYA SEBAGAI BAHAN TAMBAHAN PADA PRODUK PANGAN / The Characteristics of Galactomannan From Various Sources And Its Utiization As An Additives in Food Products Fikratul Ihsan; Sugiyono Sugiyono; Nugraha E. Suyatma
Jurnal Penelitian dan Pengembangan Pertanian Vol 41, No 1 (2022): Juni, 2022
Publisher : Badan Penelitian dan Pengembangan Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jp3.v41n1.2022.p21-31

Galactomannans are water-soluble polysaccharides that can be extracted mainly from endosperm of legume seed. Guar gum, locust bean gum and tara gum are commercial galactomannans extracted from endosperm of legume seed that thrive in India and Pakistan. In the food industry, galactomannan is intentionally added as a thickening agent, emulsion stabilizer and gelling agent. This was due the increased use galactomannan in the food industry. The alternative sources of galactomannan began focused of researches. In Indonesia, galactomannans are extracted from the endosperm of palmae seed such as coconut, kolang-kaling and nipah. The differance of galactomannan source will affect the mannosa and galactosa (M/G) ratio of galactomannan which different result of physical characteristics including solubility, viscosity, emulsion stability, gel forming ability and stability of processing. The application of various galactomannans sources as food additives are influenced by the M/G ratio and galactomannans molecular weight. Galactomannan with weakly galactose ratio such as guar gum (M/G 2:1), tara gum (M/G 3:1) and locust bean gum (M/G 3.5:1) can be used as thickener, syneresis prevention and able to form a gel synergistically with other hydrocolloid, whereas fenugreek (M/G 1:1) which has highly galactose ratio can increase the stability of O/W (oil in water) emulsions in food products. In addition, galactomannan acts as a secondary antioxidant with Fe2+ binding mechanism. This article expose of sources, process of extraction, physical characteristics and recommeds the use of galactomannan from various sources.Keywords: Galactomannan, sources, extraction, characterization, recommendationAbstrakGalaktomanan merupakan polisakarida larut air yang diekstrak dari endosperm biji tanaman leguminase. Guar gum, locust bean gum, dan tara gum adalah galaktomanan komersial yang diekstrak dari endosperm biji tanaman leguminase yang tumbuh subur di India dan Pakistan. Pada industri makanan, galaktomanan sengaja ditambahkan sebagai bahan pengental, penstabil emulsi, dan pembentuk gel. Hal tersebut meyebabkan meningkatnya permintaan industri makanan terhadap galaktomanan komersial. Pengembagan sumber alternatif galaktomanan mulai mejadi fokus penelitian. Di Indonesia, galaktomanan diekstrak dari endosperm biji tanaman palmae seperti bungkil kelapa, kolang-kaling, dan nipah. Perbedaan sumber galaktomanan akan memengaruhi rasio manosa dan galaktosa (M/G) yang mengakibatkan terdapatnya perbedaan karakteristik fisik meliputi kelarutan, kekentalan, stabilitas emulsi, kemampuan membentuk gel, dan stabilitas terhadap kondisi pengolahan. Galaktomanan dengan rasio galaktosa yang rendah seperti guar gum (M/G 2:1), tara gum (M/G 3:1), dan locust bean gum (M/G 3,5:1) dapat digunakan sebagai pengental, mencegah terjadinya sineresis, dan memperbaiki tekstur gel hidrokoloid lain, sedangkan fenugreek gum (M/G 1:1) memiliki rasio galaktosa tinggi yang dapat meningkatkan stabilitas emulsi minyak dalam air (O/W) pada produk pangan. Selain itu, galaktomanan dilaporkan memiliki aktivitas antioksidan sekunder dengan mekanisme pengikatan logam Fe2+. Artikel ini mengungkap sumber, tahap ekstraksi, karakteristik fisik, dan merekomendasikan penggunaan galaktomanan dari berbagai sumber.Kata kunci: Galaktomanan, sumber, ekstraksi, karakteristik, rekomendasi

Optimasi Proses dan Formula pada Pengolahan Mi Sagu Kering (Metroxylon sagu) Adnan Engelen; Sugiyono Sugiyono; Slamet Budijanto
agriTECH Vol 35, No 4 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The aim of this research was to optimize the processing of dried sago noodle. Sago noodle was made through a process using twin screw extruder with the addition of GMS (Glycerol Monostearate) and ISP (Isolated Soybean Protein). Process optimation was performed with RSM (response surface methodology) using three process variables, i.e. extruder temperature (65-80oC), GMS concentration (0-5%), and ISP concentration (0-10%). The optimum process condition was temperature of 80oC, GMS of 4.5%, and ISP of 3.7%. The optimum condition produced dried noodle having a hardness of 2499.62 gf, stickiness of 235.12 gf, elongation of 168.96% and cooking loss of 6.23%.ABSTRAKPenelitian ini bertujuan melakukan optimasi proses pada pembuatan mi sagu untuk menghasilkan mi sagu dengan karakteristik fisik yang baik. Mi sagu dihasilkan melalui optimasi proses menggunakan twin screw extruder dan penambahan glycerol monostearate (GMS), serta isolated soybean protein (ISP). Optimasi proses dilakukan menggunakan Response Surface Methodology (RSM) dengan tiga variabel proses yaitu: suhu ekstruder (65-80oC), konsentrasi GMS (0-5%), dan ISP (0-10%). Kondisi proses optimum diperoleh pada suhu 80oC, GMS (4,5%), dan ISP (3,7%). Kondisi optimum menghasilkan mi yang memiliki kekerasan 2499,62 gf, kelengketan 235,12gf, elongasi 168,96% dan cooking loss 6,23%.

Peningkatan daya buih susu skim sebagian rekombinasi dengan penggunaan penstabil Ahmad Johari; Sugiyono Sugiyono; Dede Robiatul Adawiyah
Jurnal Litbang Industri Vol 11, No 2 (2021)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24960/jli.v11i2.6745.79-89

Susu banyak digunakan untuk memberikan rasa milky dan kestabilan buih pada minuman kopi seperti cappuccino dan latte. Karakteristik buih susu pada lapisan atas minuman kopi akan menentukan kualitas keseluruhan suatu produk. Penstabil berperan penting pada stabilitas buih dan tekstur produk akhir yang dihasilkan. Penelitian ini bertujuan untuk mendapatkan formula susu skim sebagian rekombinasi yang disukai oleh konsumen dan meningkatkan daya buih formula terpilih dengan penambahan penstabil microcrystalline cellulose (MCC) atau xanthan gum (XG). Konsentrasi xanthan gum yang digunakan adalah 0,10%, 0,15%, 0,20% dan konsenstrasi microcrystalline cellulose yang digunakan adalah 0,08%, 0,10%, 0,12%. Formula yang disukai oleh konsumen adalah formula dengan kadar laktosa 1,60%. Formula dengan penambahan microcrystalline cellulose tidak berbeda nyata dibandingkan dengan kontrol pada volume buih dan foam volume stability index (FVSI). Penambahan xanthan gum memberikan pengaruh nyata pada volume buih dan FVSI. Konsentrasi terbaik xanthan gum adalah 0,10% dengan suhu frothing 60 °C dan biaya formula Rp. 6.176,00 per Kg. Penambahan xanthan gum secara nyata meningkatkan nilai viskositas dan berdampak nyata pada sifat sensori. Sampel terpilih yang disimpan selama 0-7 hari pada suhu 4 oC memiliki nilai pH, viskositas, warna, volume buih dan FVSI yang tidak berbeda nyata serta sifat sensori (atribut gurih, milky dan asin) yang sama.

Pelapisan Lilin Karnauba dan Kitosan untuk Mempertahankan Mutu Wortel Kupas Trisma Rezeki Zairisman; I Wayan Budiastra; Sugiyono Sugiyono
Jurnal Keteknikan Pertanian Vol. 5 No. 2 (2017): JURNAL KETEKNIKAN PERTANIAN
Publisher : PERTETA

AbstractCarrot is one kind of vegetables that is highly consumed in Indonesia and foreign countries. Carrots are usually marketed in the form of unpeeled carrots, but now the demand of peeled carrots or minimally processed carrots increases significantly, especially for export. Unfortunately, the peeled carrot usually is more perishable than unpeeled carrots. Therefore, postharvest technology to maintain the quality of peeled carrot is required, one of them is wax coating technology. The aim of this research was to determine the best treatment of coating and storage temperature to maintain quality of peeled carrot during cold storage. Three kinds of storage temperatures (5, 10, 15 °C) and three kinds of coating (carnauba wax, chitosan, carnauba wax+chitosan) were applied in this research. The change of quality of peeled carrot during storage such as moisture content, weight loss, respiration rate, total plate count, color and organoleptic test was investigated. The results showed that the storage temperature significantly influenced the quality parameters analyzed. Coating did not significant affect the quality parameters of peeled carrot. The temperature of 5 °C suppress damage of peeled carrots during storage compared to other temperatures. Chitosan coating combined with storage temperature of 5 °C is the best postharverst treatment for pelled carrot, with the shelf-life of 9 days. AbstrakWortel merupakan salah satu sayuran yang cukup banyak dikonsumsi oleh konsumen dalam dan luar negeri. Biasanya wortel dipasarkan dalam bentuk wortel tanpa kupas, namun saat ini permintaan wortel kupas atau wortel terolah minimal semakin besar khususnya dari Singapura. Wortel dalam keadaan terolah minimal lebih cepat busuk dibandingkan dengan wortel tanpa kupas, sehingga diperlukan teknologi pascapanen untuk mempertahankan mutu dari wortel kupas, salah satunya dengan pelapisan lilin. Penelitian ini bertujuan untuk menentukan jenis pelilinan dan suhu penyimpanan dingin terbaik untuk mempertahankan mutu wortel kupas. Penelitian ini menggunakan 3 jenis suhu (5, 10, 15oC) dan 3 jenis pelapisan (lilin karnauba, kitosan dan kombinasi). Parameter mutu yang dianalisis adalah kadar air, susut bobot, laju respirasi, total mikroba, warna dan uji organoleptik. Hasil penelitian menunjukkan bahwa suhu penyimpanan berpengaruh signifikan terhadap parameter mutu yang dianalisis. Pelapisan tidak berpengaruh signifikan terhadap parameter mutu wortel kupas. Suhu 5oC dapat menghambat kerusakan wortel kupas selama penyimpanan dibandingkan dengan suhu lainnya. Pelapisan dengan kitosan dan suhu penyimpanan 5oC adalah perlakuan terbaik untuk wortel kupas dengan umur simpan 9 hari.

Model Matematika Pengisian Gabah dari Malai Primer dan Sekunder Rizky Tirta Adhiguna; Sutrisno Sutrisno; Sugiyono Sugiyono; Ridwan Thahir
Jurnal Keteknikan Pertanian Vol. 6 No. 1 (2018): JURNAL KETEKNIKAN PERTANIAN
Publisher : PERTETA

AbstractThe present work aimed to develop mathematical model of grain filling of rice from primary and secondary branches within a panicle with increment to their weight (dry basis)-time after anthesis relationships. Three growth models for grain filling of rice were developed follow the exponential, the logistic and Gompertz functions. The grain filling models are expressed with parameters of mass at time zero, mass at time infinity and a measure for relative grain filling rate. Application of all models using data of thousand grain mass (dry basis) of rice from different branches within a panicle for Sintanur and IPB-4S variety were collected every 4 days during 14-30 days after anthesis. Model selection was conducted using Coefficient determination (R2), Root mean square error (RMSE) and Aikake’s Information Criterion (AIC). R2, RMSE and AIC values for the Gompertz models were 0.999, 0.224, -9.949 (rice from primary branch for Sintanur); 0.997, 0.353, -4.512 (rice from secondary branch for Sintanur); 1.000, 0.131, -16.376 (rice from primary branch for IPB-4S) and 0.999, 0.266, -7.877 (rice from secondary branch for IPB-4S) respectively which revealed that theGompertz model was considered best to described the increment thousand grain mass (dry basis) of rice from different branches within a panicle for all two varieties.AbstrakPenelitian yang dilakukan bertujuan mengembangkan model pengisian gabah dari tingkat malai yang berbeda, terkait dengan terjadinya peningkatan bobot gabah dalam bentuk basis kering dan bertambahnyawaktu pengisian gabah setelah anthesis (pembungaan). Penelitian ini mengembangkan model berdasarkan tiga fungsi pertumbuhan yaitu fungsi eksponensial, logistik dan fungsi Gompertz dalam pengisian gabah.Persamaan yang diperoleh memiliki parameter bobot gabah awal, bobot gabah akhir dan laju pengisian gabah relatif. Penelitian ini menggunakan data primer berat 1000 butir gabah dalam bentuk basis kering (bk) dari malai primer dan sekunder di kedua varietas Sintanur dan IPB-4S, dari hari ke-14 sampai hari ke-30 setelah pembungaan dengan interval waktu 4 hari. Pemilihan model dilakukan dengan uji kesesuaian menggunakan koefisien determinasi (R2), Root mean square error (RMSE) dan Aikake’s Information Criterion (AIC). Nilai R2, RMSE, AIC pada model Gompertz untuk masing-masing berat kering gabah dari malai primer dan sekunder secara berturut-turut adalah 0.999, 0.224, -9.949 dan 0.997, 0.353, -4.512 (varietas Sintanur), 1.000, 0.131, -16.376 dan 0.999, 0.266, -7.877 (varietas IPB-4S), sehingga dari nilai yang dihasilkan menunjukkan bahwa model Gompertz merupakan model yang terbaik untuk pengisianbobot 1000 butir gabah (bk) dari malai primer dan sekunder di kedua varietas Sintanur dan IPB-4S.

Pengembangan Formula Susu Bubuk dengan Penambahan Kolagen Ikan Berdasarkan Penerimaan Mutu Sensori Aghitia Maulani; Feri Kusnandar; Sugiyono Sugiyono
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 5 No. 2 (2018)
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

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Collagen is an ingredient that is widely used in food product formulations to provide health effects. Among the sources of collagen is the fish collagen that has potential to be added to powdered milk products. This study aimed to develop powdered milk formula with the addition of fish collagen. Milk powder was treated with the addition of 2%, 2.5%, and 3% fish collagen compared to control (0% collagen). The formulas were evaluated organoleptically by untrained panellist who are consuming milk (n=20) using rating hedonic and intensity of sensory attributes (chocolate aroma, chocolate flavor, milk aroma, milk flavor, sweet taste, and savory taste). The selected formula was then compared to two commercial products without collagen (X and Y) by consumer’s test (n=170) using the Central Location Test (CLT) method for overall acceptance attributes. The results showed that the addition of 2% collagen (formula A) gave overall acceptance which was not significantly different (p>0.05) with that of control. The intensity rating test also showed that the use of collagen 2% had the most closest sensory profile to the control. The sensory acceptance of formula A was not significantly different (p>0.05) compared to commercial product X, but it was significantly better (p<0.05) than that of commercial product Y.

Pengaruh Penambahan Emulsifier terhadap Mutu Sensori Roti Tawar selama Penyimpanan Andreas Dalton; Sugiyono Sugiyono; Elvira Syamsir
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 3 No. 2 (2016): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

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This study was aimed to determine the effect of emulsifier addition to the quality sensory of fresh bread during storage and to determine the choosen concentration of emulsifier. The emulsifier of mono and diglycerides was added into flour along with other raw materials. The bread was processed with direct method. In this experiment, two treatments were applied, i.e. emulsifier concentration (0.1, 0.2, 0.3, 0.4, 0.5% to the weight of wheat flour) and storage at room temperature (1,2,3,4 days). Sensory tests were done each day using a scoring method with six trained panelists. Sensory parameters tested consist of external characteristics (volume, color of crust, symetry of form, character of crust) and inter-nal characteristics (crumb,color crumb, aroma, taste, texture, and chewing). The results of the research showed that the emulsifier did not affect significant external quality of pan bread. but emulsifier could improve significant the quality of sensory pan bread (texture and mastication). During storage there were decreases in the internal quality in all pan bread, but pan bread with the addition of emulsifiers had a better quality than pan bread without emulsifiers. The addition of emulsifier could not reduce staling. The choosen concentration of emulsifier was 0.1% of wheat flour.

Karakterisasi Sifat Fisikokimia dan Fungsional Terigu Modifikasi Panas Lena Nur Aulana; Sugiyono Sugiyono; Elvira Syamsir
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 2 No. 2 (2015): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

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Based on the availability of water, heat treatment modifications of wheat flour can be classified into two basic methods, they are dry and wet heating modifications. The different methods would influence the characteristics and the suitable application of the flour. The objective of this research was to characterize the physicochemical and functional properties of dry and wet heating-treated wheat flours. Heat treated wheat flour had lower moisture content compared to untreated flour. The moisture content of dry heated flour was lower than wet heated flour, while the protein content of dry and wet heated wheat flour had no significant difference. Functional characteristics of wet heated wheat flour on water absorption parameter gave the highest value than dry heated and untreated flour. Gluten index of wet heated wheat flour was lower than dry heated and untreated flour. Granular microscopic view showed that heated wheat flour still had birefringence property, while dry heated flour had even more granular birefringence than wet heated flour. According to the pasting properties, heat treated wheat flour showed higher stability and higher ability to bind water than untreated flour, this characteristics was suitable to be used in products that needs water retention and freeze thaw stability.

Pengaruh Fortifikasi Zat Besi Menggunakan Fe-Sulfat, Fe-Fumarat dan Na Fe EDTA Terhadap Kualitas Sensori Produk-Produk Olahan Tepung Terigu Dede Robiatul Adawiyah; Tjahja Muhandri; Subarna Subarna; Sugiyono Sugiyono
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 6 No. 2 (2019)
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2019.6.54

The consumption of wheat flour in Indonesia is very high reaching 5.9 million tons during year 2016 and tends to increase steadily every year. The National Standardization Agency of Indonesia (BSN) of Wheat Flour (2009) requires the fortification with minimum iron of 50 ppm (as Fe-elemental). Study conducted byIndonesian ministry of health based on WHO recommendation (2006) states that for wheat consumption 75-149 g/day, fortificication wheat flour with iron should be as much as 60 ppm (in the form of Fe-fumarate or Fe-sulphate) or 40 ppm (in the form of NaFeEDTA compound), zinc 55 ppm (in the form of zinc oxide compound), and folic acid 2.6 ppm. The aim of this research was to evaluate the effect of fe fortification using 3 types of fe fortifcants: Ferous fumarat, Ferous sulfat and NaFeEDTA), zinc (in form of Zn oksida), vitamin B1, vitamin B2, asam folat (as premix) on sensory quality of wheat flour products such as bread, pao, cookies, noodle and macaroni. The result showed that Fe fortification using Fe-sulfat, Fe-fumarat dan Na Fe-EDTA in wheat flour did not significantly affect sensory properties of breads and pao. For cookies, NaFeEDTA slightly affect on texture (slightly harder). For noodle and macaroni, NaFeEDTA dan ferous-sulfat affect on color of productss to become darker. Overall, fe-fumarat was recommended fortificant for iron fortification of wheat flour with the lowest effect on sensory properties of wheat products.

Penggunaan TVP dan Aplikasi Pasteurisasi dalam Pembuatan Sosis Sapi Goreng di PT. X Akbar Pradana; Joko Hermanianto; Sugiyono Sugiyono
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 6 No. 2 (2019)
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

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Abstract. With the price of beef that fluctuates from time to time, Company ‘X’ attempted the innovation with analog meat or Textured Vegetable Protein (TVP) to replace some of percentage of meat used in the formula. The objective of this research is to create fried beef sausage formula with TVP to improve the cost and understand the effectiveness of pasteurization for the product to extend the shelf life. This research showed that 2% of TVP can replace 7% of meat from the total meat used in the existing formula of fried beef sausage. This research also proved the result from the application of 30 minutes pasteurization for both fried beef sausage formula with TVP and the existing one. Fried beef sausage with pasteurization application can achieve 45 days of shelf life compare to the existing formula without pasteurization application only only 30 days and can reduce 9% of the cost and decrease the product return from the market due to spoilage from 4% to 0.5%. Keywords: fried beef sausage, Textured Vegetable Protein (TVP), pasteurization DOI: https://doi.org/10.29244/jmpi.2019.6.99

Co-Authors . Fransisca . Jamali, . . Nurhyati, . . Rasyidin, . . Rusleni, . . Saian . Shaleha, . . Sonem, . . Sumarsih, . . Suratmi, . . Syahruddin, . . Yulia HS, . A Karim A, Bahtiar A.A. Ketut Agung Cahyawan W Abdul Muin Abdussamad . Abdussammad . Abu Bakar Ade Zulkifli Mustari Adel Bertus Adhiguna, Rizky Tirta Adil Basuki Ahza Adnan Engelen agata melan Ahmad Johari Ahmad Sodiqin, Ahmad Aida F34209552 Akbar Pradana Ali Djamhuri Andreas Dalton Andriana F34211133 Anisah, Theresia Anita F34209555 Anny Sulastri, Anny Aprillia, Risa Armiyati F34211136 Asmayani Salimi Astri Mirdanda Aton Yulianto Aton Yulianto Bambang Haryanto Basilisa Nuari Deana Amoy Bona Ventura Budiman Tampubolon Bundiana F34209558 Bustanul Arifin Chanenda, Shelanisya Darmania F 37010004 Debi Setiawan, Debi Dede Robiatul Adawiyah Dedy Purwadi Dewi Susanti Dominika Fitri Nelia Dwi Setyaningsih Dwi Widjanarko Edi Setiawan Edi Slamet Edianto F34210367 Efendi, Rika Eka Puspitasari, Eka Elvira Syamsir Endang Uliyanti Enjelita (F37008056) Erni F34211754 Ernia F34211009 Esther Mariana F 34211154, Akuang F 34211163, Bogok F33209109, Pipiyanti F34210555, Yusnita F342111 55, Aljopin F34211298, Idham Fathia Ramadhani Fathoni, Fahmi Fauzi Ahmad Muda Feri Kusnandar Fikasari, Linda Fikratul Ihsan Finsensius F34209562 Firdiansyah F34211138 Habibah F34211173 Hadi Munarko Hairiah H Jani Hanisah F34209563 Hasmuni . Hazila F 34209564 Heriana F34211457 Herjuno Ari Nugroho Hery Kresnadi Hery Sumekar I Ngomok I Wayan Budiastra Idin F 34211176 Ihsan, Fikratul Iman F 34210377 Indrayati F34209565 Irnawati F34211455 Iskandar F34211021 Isnaini Rahmadi Jarobet Rajagukguk Joko Hermanianto Joni F 34211178 Joniansyah (F37008081) Juita M. Yus Junaidi F 32110014, Junaidi K.Y Margiyati Kananda, Faisal Kartini F34210654 Kartono . Kaswari . Kinsun, Anastasia Kristina Estiana Kurnianti, Nia Lena Nur Aulana Lia Pargo Limwarna F 34211030 Lisnawati F 34210604 Lusia Ita Lusiana F 34211183 Maria Sepriyenni Saragih Martinus Aang Suseno Marzuki . Mastar Asran Mastar, Abang Maulani, Aghitia Maya Sari Mira Sofyaningsih Moch Latief. Ma, Moch Mufaroha F 32111023, Mufaroha Musyahadah (F37010017) Natalis F34211143 Nazifah F34209636 Nelly Susinawaty Nilawati, . Nina Herlina Nining Sapitri Nita Muliya Sari Nova Dilla Yanthi Nugraha E. Suyatma Nugraha Edhi Suyatma Nugraha Edi Suyatma Nugroho Notosusanto Nur Wulandari Nur Wulandari Nurhadi . Nurjanah F34211769 Nursyamsiar Tirtowarti Nursyamsiar Tirtowati Pawestri, Dwi Puji Sita Mabela Purwoko, Agus Rida Tiffarent Ridwan Thahir Rosnani F34212035 Rr. Tri Suhartiningsih, Rr. Tri Rudi Kurniawan Rustini HR Saian F. 34210543 Sari, Rena Novi Purnama Saringan F 34210622 Satini F33209079 setiavani, gusti Siti Aisyah Siti Djuzairoh Siti Halidjah Siti Khomsatin Siti Zubaidah Slamet Budijanto Sogol Hadiyanto Soinbala, Dorkas Sopian F34212045 Sri Utami Subarna Subarna Suhardi Marli Sukarman F34210399 Sukmawati . Sunarti Asih, Sunarti Suparmin, . Supian Pino Suryani . Sutrisno Sutrisno Suyatma, Nugraha E. Syaiful Rizal Syamsiati . Taajuddin, Fahmut Tahmid Sabri Tati Yuniarti, Tati Theresia Anisa Tiarmin Marpaung Tien R. Muchtadi Titin Sriwahyuni Tjahja Muhandri Tjampakasari, Conny Riana Trisma Rezeki Zairisman Tukidi F34211726 Ummu Habibah, Ummu Veronika Meri Waludimanto F34211729 Wardani, Novita Ayu Wareh Suprihatin Wenny Markorini Wiwik Wardayani Yuda Cipta Nuari Yulia Lilie Yuliana B Yuliani, Resha Yulianto Hartono Yustina Onya, Yustina Zulkifli F37008048

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