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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia BULETIN OSEANOGRAFI MARINA Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology JURNAL GIZI INDONESIA Jurnal Pengolahan dan Bioteknologi Hasil Perikanan Value Added : Majalah Ekonomi dan Bisnis Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Indonesia Journal of Halal Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan PENA AKUATIKA : JURNAL ILMIAH PERIKANAN DAN KELAUTAN Jurnal Pasopati : Pengabdian Masyarakat dan Inovasi Pengembangan Teknologi Jurnal Ilmu dan Teknologi Perikanan Jurnal Teknologi Pangan Nutrition Scientific Journal Journal of Fisheries & Marine
Tri Winarni Agustini
Department Of Fisheries, Faculty Of Fisheries And Marine Science, Diponegoro University, Semarang, Central Java, 50275.
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PENGARUH PERBEDAAN JENIS DAN LAMA PERENDAMAN ASAP CAIR TERHADAP KARAKTERISTIK ARABUSHI IKAN TONGKOL (Euthynnus affinis) Najih, Mohammad Ainun; Swastawati, Fronthea; Agustini, Tri Winarni
Jurnal Pengolahan dan Bioteknologi Hasil Perikanan Volume 3, Nomor 4, Tahun 2014
Publisher : Jurusan Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro

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Abstract

Arabushi merupakan salah satu produk olahan ikan yang melibatkan proses pengasapan dan pengeringan. Perbedaan jenis dan lama perendaman asap cair dapat berpengaruh terhadap karakteristik dan banyak sedikitnya senyawa-senyawa asap yang terserap dalam daging ikan. Tujuan penelitian ini adalah untuk mengetahui pengaruh perbedaan jenis dan lama perendaman dalam asap cair terhadap karakteristik arabushi ikan tongkol. Materi dalam penelitian ini adalah ikan tongkol (Euthynnus affinis) dan asap cair. Rancangan percobaan yang digunakan pada penelitian adalah Rancangan Acak Kelompok (RAK) faktorial 2x3. Perlakuan yang diterapkan adalah perbedaan 2 jenis asap cair dan perbedaan 3 macam lama perendaman asap cair. Parameter uji fisik yang diamati adalah organoleptik yang dianalisis dengan Kruskal Wallis. Parameter uji kimia yang diamati adalah kadar fenol, air, dan Aw, analisa data menggunakan uji statistic univariate menggunakan software SPSS 16.0. Hasil penelitian didapatkan bahwa perlakuan perbedaan jenis dan lama perendaman asap cair memberikan pengaruh berbeda nyata (P<0,05) terhadap nilai organoleptik (kenampakan, bau, tekstur), kadar fenol, air, dan Aw. Nilai organoleptik berkisar antara 7,04 - 8,44; kadar fenol 0,11% - 0,22%; kadar air 12,54% - 20,9%; dan Aw 0,67 - 0,81. Kombinasi jenis dan lama perendaman asap cair memberikan pengaruh nyata pada karakteristik arabushi berdasarkan hasil uji organoleptik, kadar fenol, air dan Aw. Arabushi was one of fish processed products involved curing and drying. Different type and duration of liquid smoke immersion can affect the characteristics and the extented of the smoke compounds absorbed in fish meat. The purpose of this research was to determine the effect of different types and duration of liquid smoke immersion to the characteristics of Eastern Little Tuna Arabushi. The materials used was Eastern Little Tuna and liquid smoke. The experimental design used was Randomized Block Design (RGD) factorial 2x3. Treatment that applied were the different types of liquid smoke (2 levels) and different duration liquid smoke immersion (3 levels). Physical parameters test observed were organoleptic which analyzed by Kruskal Wallis. Chemical parameters test observed were content of  phenol, water content, and Aw. Data analysis used statistic univariate by software SPSS 16.0. The results showed that different type and duration of liquid smoke immersion were significantly gave different effect (P<0.05) to organoleptic value (appearance, odor, texture), phenol content, water content, and Aw. Organoleptic values ranged from 7.04 – 8.44 ; phenol content of 0.11% - 0.22% ; water content of 12.54 % - 20.9% ; and Aw 0.67 – 0.81 . Combination of type and duration liquid smoke immersion gave a significant effect on the characteristics of arabushi based on the results of organoleptic test, phenol content, water content and Aw.
PERBEDAAN KUALITAS IKAN BANDENG (Chanos chanos Forsk) DURI LUNAK YANG DIPROSES MENGGUNAKAN BAHAN BAKAR KAYU DAN BRIKET ARANG Darmawan, Adhitya Wahyu; Agustini, Tri Winarni; Riyadi, Putut Har
Jurnal Pengolahan dan Bioteknologi Hasil Perikanan Vol 2, No 1(2013) : Jurnal Pengolahan dan Bioteknologi Hasil Perikanan
Publisher : Jurusan Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro

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Abstract

Wood is the fuel used in the processing of milkfish soft thorns. Briquette charcoal is analternative fuel that can replace wood. The research was conducted to determine the effect oflong cooking using charcoal briquettes (9, 10 and 11 hours) and the firewood for 10 hours(control) to the organoleptic and nutritional quality milkfish soft thorns.The material in this research is as much as 200 kilograms of milk fish (±500gr/pcs), salt2%. Experimental design used was completely randomized design, comparing the differencein the length of time cooking charcoal briquettes 9, 10 and 11 hours and 10 hours firewood(control). The parameters measured were the levels of protein, fat, water, ash, andorganoleptic.The results showed that the difference in the length of time cooking (charcoalbriquettes) provides a very real difference (P<0,01) the levels of protein, fat, water and ashand organoleptic. The results of organoleptic owned milkfish duri lunak best with 9 hours ofcooking time using charcoal briquettes in the amount of 8,18< m< 8,9, while cooking using charcoal briquettes for 10 and 11 hours as well as firewood for 10 consecutive hours is :7,83<m<8,42, 7,89<m<8,24, 8,13<m< 8,51.
PENGARUH PENAMBAHAN OZON SELAMA PENYIMPANAN DINGIN TERHADAP KADAR ASAM LEMAK BEBAS IKAN NILA MERAH (Oreochromis niloticus) Rahmahidayati, Ikfi; Agustini, Tri Winarni; Nur, Muhammad
Jurnal Pengolahan dan Bioteknologi Hasil Perikanan Volume 3, Nomor 3, Tahun 2014
Publisher : Jurusan Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro

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Abstract

Sistem penyimpanan dingin ikan yang umum digunakan belum optimal dalam memperpanjang daya simpannya. Suatu bahan seperti ozon dapat ditambahkan pada sistem ini sebagai alternatif dalam mempertahankan mutu ikan dengan aman. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan ozon pada penyimpanan dingin terhadap kadar asam lemak bebas ikan Nila Merah dan efektivitas ozon dalam pengawetan ikan. Materi yang digunakan dalam penelitian ini adalah ikan Nila Merah utuh, ozon dan es slurry. Metode penelitian yang digunakan adalah experimental laboratories dengan menggunakan Rancangan Acak Lengkap (RAL) pola terbagi oleh waktu ”Split Plot in Time”. Faktor konsentrasi ozon (0 ppm dan 3,5 ppm) sebagai sub plot dan lama penyimpanan (hari ke-0, 4, 8, 12 dan 16) sebagai main plot. Data nilai uji organoleptik dianalisis dengan uji Kruskal Wallis, sedangkan uji asam lemak bebas (FFA), pH dan Aw dianalisis menggunakan uji ANOVA. Hasil penelitian menunjukkan bahwa perbedaan konsentrasi ozon dan lama penyimpanan memberikan pengaruh yang nyata (P<0,05) terhadap nilai organoleptik, FFA dan Aw, namun tidak memberikan pengaruh yang nyata terhadap nilai pH (P>0,05). Berdasarkan hasil penelitian didapatkan nilai organoleptik berkisar antara 6,78 – 8,47; nilai FFA antara 0,340% – 0,865%; nilai pH antara 6,59 – 7,47; nilai Aw 0,894 – 0,992. Ikan Nila Merah dengan perlakuan ozon dapat diterima secara organoleptik hingga hari ke-16, namun perlakuan kontrol hanya bertahan hingga hari ke-12. Nilai FFA dengan perlakuan ozon lebih rendah daripada perlakuan kontrol.  Generally, chilling system of fish is not optimum to extending the shelflife. The substance such as ozone can be added to this system as an alternative method to maintain freshness quality of fish safely. This research was aimed to observe the effect of ozone addition on chilling system to free fatty acid of red tilapia and effectiveness of ozone for fish preservation. The material used were whole red tilapia, ozone and slurry ice. The method used in the research was experimental laboratories using Split Plot in Time Design. The factors consists of ozone concentration (0 ppm and 3.5 ppm) as sub plot and length of storage (0, 4, 8, 12 and 16 days) as main plot. The data of organoleptic value was analyzed by Kruskal Wallis, however free fatty acid (FFA), pH and Aw were analyzed by ANOVA. The result showed that different ozone concentration and length of storage gave significant effect (P < 0.05) to organoleptic value, FFA and Aw, but no significant effect on pH value (P > 0,05). Based on the results obtained organoleptic value range between 6.78 – 8.47; FFA value between 0.340% – 0.865%; pH value between 6.59 – 7.47; Aw value between 0.894 – 0.992. Organoleptic quality of red tilapia with ozone treatment can be accepted up to 16 days, but control treatment only lasted up to 12 days. FFA values with ozone treatment was also lower than control treatment.
Effect of zinc on milkfish nastar-cookies to albumin and hemoglobin levels in HIV/AIDS patients Hindaryani, Nurul; Sofro, Muchlis Achsan Udji; Agustini, Tri Winarni
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 8, No 2 (2020)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (163.62 KB) | DOI: 10.14710/jgi.8.2.149-153

Abstract

Background: Human Immunodeficiency Virus (HIV) destroys the antibody system, which causes faster protein breakdown resulting in lower albumin concentration. Zinc supplementation when added to protein in milkfish flour may increase albumin and zinc levels that associated with activity of the aminolevulinic acid dehydrase (ALAD) that synthesizes heme. Objectives: This study aimed to prove the effect of zinc and milkfish flour addition on albumin and hemoglobin levels in HIV/AIDS patients.Methods: An experimental study with randomized pre and post-test with the control group design using control subjects (n=17) and treatment (n=21). The administration of milkfish nastar with zinc to treatment group was 100 g/day for 60 days, while the control group was given milkfish nastar without zinc 100 g/day for 60 days. The measurement of albumin level used auto photometric with enzymatic color test methods and reticulated method for hemoglobin level measurement conducted before and after treatments. Data were analyzed using Shapiro-Wilk, paired t-test, and independent t-test with a significance value at p<0.05. Results: The means of albumin level in the treatment group increased by 7.03%, while the control group increased by 4.33% (p>0.05). Means of hemoglobin level in the treatment group increased by 12.0%, while the control group increased by 7.9% (p<0.05). Conclusion: Albumin and hemoglobin levels increased after milkfish nastar administration with zinc addition in HIV/AIDS patients.
PEMANFAATAN HASIL PERIKANAN SEBAGAI PRODUK BERNILAI TAMBAH (VALUE-ADDED) DALAM UPAYA PENGANEKARAGAMAN PANGAN [Utilization of Fishery Products with Added Value to Support Food Diversification] Tri Winarni Agustini 1) , dan Fronthea Swastawati 1) 1) Staf Pengajar Program Studi Teknologi Hasil Perikanan Jurusan Perikanan FAPRIKAN, Universitas Diponegoro – Semarang Diterima  12 Agustus 2002 /Disetujui 8 April 2003 ABSTRACT   Utilization of fishery products efficiently and cooperatively is important Tri Winarni Agustini; Fronthea Swastawati
Jurnal Teknologi dan Industri Pangan Vol. 14 No. 1 (2003): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

PEMANFAATAN HASIL PERIKANAN SEBAGAI PRODUK BERNILAI TAMBAH (VALUE-ADDED) DALAM UPAYA PENGANEKARAGAMAN PANGAN [Utilization of Fishery Products with Added Value to Support Food Diversification] Tri Winarni Agustini 1) , dan Fronthea Swastawati 1) 1) Staf Pengajar Program Studi Teknologi Hasil Perikanan Jurusan Perikanan FAPRIKAN, Universitas Diponegoro – Semarang Diterima  12 Agustus 2002 /Disetujui 8 April 2003 ABSTRACT   Utilization of fishery products efficiently and cooperatively is important to improve esthetical value of the products. Diversification of fishery products is possible to be implemented, both vertically and horizontally. Understanding of their processing technology is very important for fish processors in order to produce healthy products and highly accepted by consumers. In accordance to the government policy about National Food Safety Programs, one of which is to improve the production of processed food, the diversification of fishery processing should be pointed to very focus condition. The consumption of fish is still low in Indonesia (± 21.69 kg per capita per year), while the fishery resources are abundance. Therefore, efforts in increasing consumption of fish by the consumer to reach the target of the national program i.e. 26.5 kg/capita/year are needed.  Production of “Value-added” by diversification method is aimed not only to improve consumption but also to create appetizing products for the consumers. Some examples of “Value Added” product that are becoming popular nowadays include: fish ball, milk fish pressed-cooked, fish nuggets, fish sausage, ekado fish, aji furai, etc. Some products had been sold by home industries but is still possible to produce in industrial scale. The raw material used can be from marine or cultured fish and also frozen surimi, that are potential to be implemented in Indonesia.     
EFEK KOLAGEN DARI BERBAGAI JENIS TULANG IKAN TERHADAP KUALITAS MIOFIBRIL PROTEIN IKAN SELAMA PROSES DEHIDRASI [Effect of Various Fish Bone Collagens on the Quality of Myofibril Fish Protein During Dehydration Process] Yudhomenggolo Sastro Darmanto; Tri Winarni Agustini; Fronthea Swastawati
Jurnal Teknologi dan Industri Pangan Vol. 23 No. 1 (2012): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Increase in fish fillet export in Indonesia has caused an increase in its waste such as bones, spines, skin and entrails of fish. Fish bones can be processed by demineralization to produce collagen, an important food additive. The effect of addition of 5% of collagen obtained from fresh water, brackish water and sea water fish bone on the fish protein miofibril of grouper was investigated in this research. Water sorption isotherm, Ca-ATPase activity, gel strength, water holding capacity, folding test and viscosity during dehydration process were evaluated. The results showed that collagens made from various fish bones have different Ca-ATPase activity. The reduction rate of Ca-ATPase activity were in accordance with the reduction of water sorbtion isotherm, gel forming ability, water holding capacity, viscosity and folding test during dehydration process.
PEMANFAATAN LIMBAH CANGKANG KERANG SIMPING (Amusium pleuronectes) DALAM PEMBUATAN COOKIES KAYA KALSIUM Tri Winarni Agustini; A Suhaeli Fahmi; Ita Widowati
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 16 No 1 (2013): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (296.71 KB) | DOI: 10.17844/jphpi.v16i1.3422

Abstract

Asian moon scallop (Amusium pleuronectes) eggshell contain minerals expecially calcium which is needed by human. But the scallop eggshell waste have not yet been optimally used in food technologies. This research was aimed to  nd out the effect of addition of scallop shell meal to the qualities of cookies product. The process to extract calcium was done by hydrolysis of protein using acid solution (HCl). The threatments implemented are different concentration of Asian moon scallop eggshell meal of 0%, 5% and 7.5% into cookies dough. Research result showed that increasing on concentration of Asian moon scallop eggshell meal gave highly signi cant effect(&alpha; 0.01) to moisture, ash, fat, protein, calcium, phophorus and hardness of cookies. However, it gave no signi cant effect (&alpha; 0.01) to hedonic test. The addition of Asian moon scallop eggshell meal of 7.5% concentration resulted in highest calcium content (6.57%), phosphorus content (1.58%), ash content (6.95%), carbohydrate content (52.31%) and hardness of cookies (1.06 KgF). Based on hedonic test the addition of asian moon scallop eggshell meal of 5% concentration was the most acceptable by panelist.Keyword : Asian moon scallop (Amusium pleuronectes) eggshell meal; calcium; phosphorus; cookies
PEMANFAATAN LIMBAH CANGKANG KERANG SIMPING (Amusium pleuronectes) DALAM PEMBUATAN COOKIES KAYA KALSIUM Tri Winarni Agustini; A Suhaeli Fahmi; Ita Widowati; Agus Sarwono
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 14 No 1 (2011): Jurnal Pengolahan Hasil Perikanan Indonesia
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 | Full PDF (296.71 KB) | DOI: 10.17844/jphpi.v14i1.3423

Abstract

Asian moon scallop (Amusium pleuronectes) eggshell contain minerals expecially calcium which is needed by human. But the scallop eggshell waste have not yet been optimally used in food technologies. This research was aimed to  nd out the effect of addition of scallop shell meal to the qualities of cookies product. The process to extract calcium was done by hydrolysis of protein using acid solution (HCl). The threatments implemented are different concentration of Asian moon scallop eggshell meal of 0%, 5% and 7.5% into cookies dough. Research result showed that increasing on concentration of Asian moon scallop eggshell meal gave highly signi cant effect(&alpha; 0.01) to moisture, ash, fat, protein, calcium, phophorus and hardness of cookies. However, it gave no signi cant effect (&alpha; 0.01) to hedonic test. The addition of Asian moon scallop eggshell meal of 7.5% concentration resulted in highest calcium content (6.57%), phosphorus content (1.58%), ash content (6.95%), carbohydrate content (52.31%) and hardness of cookies (1.06 KgF). Based on hedonic test the addition of asian moon scallop eggshell meal of 5% concentration was the most acceptable by panelist.Keyword : Asian moon scallop (Amusium pleuronectes) eggshell meal; calcium; phosphorus; cookies
PENGHAMBATAN PEMBENTUKAN HISTAMIN PADA DAGING IKAN TONGKOL (Euthynnus affi nis) OLEH QUERCETIN SELAMA PENYIMPANAN Nanda Radithia Prasetiawan; Tri Winarni Agustini; Widodo Farid Ma'ruf
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 16 No 2 (2013): Jurnal Pengolahan Hasil Perikanan Indonesia
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 | Full PDF (283.301 KB) | DOI: 10.17844/jphpi.v16i2.8049

Abstract

Pengaruh penambahan quercetin terhadap kadar histamin daging ikan tongkol (Euthynnus affi nis)selama penyimpanan pada suhu ruang dibahas melalui penelitian ini. Penambahan 0,5; 1,0; dan1,5% quercetin menyebabkan penurunan kadar histamin dan TPC daging ikan tongkol lumat padapenyimpanan jam ke-12, 24, dan 36. Kadar histamin mengalami penurunan yang signifi kan pada jamke-12 dari (74,613±0,513) mg/100 g menjadi (15,805±1,061) mg/100 g, (9,510±0,658) mg/100 g, dan(3,635±0,580) mg/100 g pada perlakuan penambahan 0,5; 1,0; dan 1,5% secara berurutan. Asam aminohistidin daging ikan tongkol dengan perlakuan penambahan quercetin mengalami penurunan yang lebihlambat selama penyimpanan dibandingkan perlakuan tanpa penambahan quercetin (kontrol).Kata kunci: histamin, histidin, ikan tongkol, quercetin, total plate countPENDAHULUANHistamin adalah senyawa amin biologisheterosiklik primer
Biomass Utilization of Spirulina platensis Powder in The Manufacture of Lozenges Jeri Srinur Eka Saputra; Tri Winarni Agustini; Eko Nurcahya Dewi
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17 No 3 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia
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 | Full PDF (3062.893 KB) | DOI: 10.17844/jphpi.v17i3.8916

Abstract

Many microalgae of the type S. Platensis are cultivated in Indonesia. Nutrient content owned by S. Platensis microalgae is very good for health, especially the protein content. Innovation diversification of the product is in the form of lozenges. This study aimed to examine the use of S. Platensis biomass powder into lozenges and know the quality of products made from added powder S. Platensis lozenges in physical, chemical, and sensory. The material used in this study were S. Platensis powder obtained from Sukoharjo. The method used in this study was experimental laboratories. The data tested in parametric is analyzed using T-test experimental design with three replications, whereas for non-parametric data is analyzed with Kruskal-Wallis and test continued with Multiple Comparison test. Analyzed data on physical parameters such as hardness and friability; chemicals such as moisture content, protein, and amino acid lysine; sensory (hedonic). The results showed that the formula KI (added S. Platensis powder 20 %) significantly (p<0,05) on physical parameters such as hardness and friability; chemicals such as moisture content, protein, and amino acid lysine; sensory (hedonic). Spirulina lozenges formula KI the physical quality of tablets: uniformity of weight (1.001 gram); hardness (4.893 Kp); friability (0.119 %); chemical: water content (2.285 %), protein (24.327 %); highest amino acid profile were L-Aspartic (14.026,3 ppm) and lowest amino acid profile was L-Isoleucine (846,37ppm) as well as the sensory hedonic with an average value of 7.080.Keyword: Lozenges, quality, Spirulina platensis powder
Co-Authors - Sumardianto . Widayat A Suhaeli Fahmi Abdul Majid Adhitya Wahyu Darmawan Adinda Gadis Sukmawijaya Putri Aditiara, Aqilla Agus Sarwono Agus Setiadi Ajeng Nayasari Kusumastuti Al-Baarri, Ahmad Ni'matullah Anjani, Gemala apri dwi anggo Ardila Prasinta Devi Ardini Ria Oktora Aziz Nur Bambang Bambang Cahyono Bernadeta Vina Anggritasari Bidari Mara Dewi Cahya, Ira Cindy Dwi Cahyo, Septian Dwi Choirul Anam AM Diponegoro Dhania Adhi Puspita Dianita Cahyaningrum, Dianita Dimas Ahmad Priangga Putra, Dimas Ahmad Priangga Dyah Arianti Edita Meliana Edy Subiyanto Eko Nurcahya Dewi Eko Nurcahya Dewi Eko Susanto Endah Saivira Mauliasari Endang Kusdiyantini Fahmi, A. Suhaeli Fajar Bayu Senoaji Faya Charla Wicaksana Fiya Firdiyani Fronthea Swastawati Gunawan Wibisono Haeruddin Haeruddin Hindaryani, Nurul Ibnu Bachtiar Ida Harjuno Ikfi Rahmahidayati Ima Wijayanti Indah Susilowati Iqbal Mubarak Ita Widowati Jannah, Nabila Tsarwatul Jeri Srinur Eka Saputra Johannes Hutabarat Kurdianto Kurdianto Lailatul Umah Laras Rianingsih Lestari Lakhsmi Widowati Lintang Ayu Sekar Pangestuti Lukita Purnamayati Ma'ruf, Widodo Farid Manik, Gheta Olivia Maria Dwi Ratnasari, Maria Dwi Maria Indera Rosari Markus Prima Kurniawan Meiny Suzery Moh Rustom Najibullah Mohammad Ainun Najih Muchlis Achsan Udji Sofro Muchlis Arie S Muhammad Nur Muhammad Nur Muhammad Nur Arkham Mukarima Rismandari Nadhiroh, Alfia Nanda Radithia Prasetiawan Napitupulu, Romauli Juliana Nuansa, Muhammad Fadly Nurhamzah, Lutfi Yulmiftiyanto Prasetyo, Dwi Yanuar Budi Priyosetyoko Priyosetyoko, Priyosetyoko Putut Har Riyadi Rani Tri Mustika Novitasari Ratna Ibrahim Restiana Wisnu Ariyati Retno Ayu Kurniasih Riant Adam Gusmawan Riyadi, Putut Hai Rizki Utami Rizky Ika Dewi Romadhon Romadhon RR. Ella Evrita Hestiandari Rusyanto, Widya Ruth Nurmasari Sudjatmika Sasti Nuriza Ramandhani Selamet Suharto Setyastuti, Aryanti Indah Slamet Suharto, Slamet Sri Rejeki Sriwati Sriwati Sumartini Sumartini Sylvia Rahmi Putri Tika Novia Anggraini Ulfah Amalia Widodo Farid Ma'ruf Widodo Farid Ma'ruf Widodo Farid Ma’ruf Widodo Farid Ma’ruf Wulansari, Devi y S Darmanto Y.S. Darmanto Y.S. Darmanto YS Darmanto Yudhomenggolo Sastro Darmanto