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Nur Aini

Food Science And Technology, Jenderal Soedirman University

Author-ID : 222849

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Sifat Fisik, Kimia, dan Fungsional Tepung Jagung yang Diproses Melalui Fermentasi Nur Aini; Gunawan Wijonarko; Budi Sustriawan
agriTECH Vol 36, No 2 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Corn flour has some limitations to be developed as food products. To expand the use of corn flour for food production, some modifications on its characteristic were needed. The production of corn flour by fermentation may change its characteristics; therefore could expand the application of corn flour to develop food products. The aim of this study was to determine the effect of fermentation media and fermentation time on physical, chemical and functional characteristics of corn flour. This research was performed using factorial randomized block design. The studied factors were: fermentation medium (water, lactic acid bacteria, Lactobacillus casei, and ‘ragi tape’) and fermentation time (20, 40, 60, and 80 h). The results of this research showed that corn flour produced by fermentation using Lactobacillus casei for 60 h has the best functional properties (based on gelatinization properties). The gelatinization properties of this corn flour were: the initial gelatinization temperature of 72 °C, maximum viscosity of 1646 BU, gelatinization peak temperature of 74 oC, breakdown viscosity of 402 BU and setback viscosity 1575 BU. The corn flour has a moisture content of 7.68%, ash content of 0.27%, soluble protein content of 2.48%, total protein of 8.27%, amylose content of 33.10%, water absorption capacity of 117.80%, oil absorption capacity of 149.50% and swelling power of 13.80%.ABSTRAKTepung jagung memiliki beberapa keterbatasan untuk dikembangkan menjadi produk pangan. Untuk memperluas penggunaannya dalam bidang pangan, tepung jagung perlu dimodifikasi. Pembuatan tepung jagung menggunakan proses fermentasi diharapkan mampu mengubah karakteristiknya sehingga memperluas aplikasi tepung ini sebagai produk pangan. Penelitian ini bertujuan untuk mengetahui pengaruh media fermentasi dan lama fermentasi terhadap karakteristik fisik, kimia dan fungsional tepung jagung. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) faktorial. Faktor yang dicoba yaitu media fermentasi (air, bakteri asam laktat, Lactobacillus casei, dan ragi tape) dan waktu fermentasi (20, 40, 60, dan 80 jam). Hasil penelitian menunjukkan bahwa tepung jagung yang memiliki sifat fungsional terbaik (dilihat dari sifat gelatinisasinya) adalah tepung jagung yang dihasilkan dengan metode fermentasi menggunakan Lactobacillus casei selama 60 jam. Sifat gelatinisasi tepung jagung tersebut adalah: suhu awal gelatinisasi 72 oC, viskositas maksimum 1646 BU, suhu puncak gelatinisasi 74 oC, breakdown viscosity 402 BU dan setback viscosity 1575 BU. Tepung jagung memiliki kadar air 7,68%, kadar abu 0,27%, kadar protein terlarut 2,48%, protein total 8,27%, kadar amilosa 33,10%, kapasitas penyerapan air 117,80%, kapasitas penyerapan minyak 149,50%, dan swelling power 13,80%.

Pengaruh Konsentrasi Kultur dan Prebiotik Ubi Jalar terhadap Sifat Sari Jagung Manis Probiotik Nur Aini; Vincentius Prihananto; Gunawan Wijonarko; Arimah Arimah; Muhammad Syaifudin
agriTECH Vol 37, No 2 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Sweet corn extract with the addition of lactic acid bacteria can improve its function as probiotic drinks. Sweet potato as a prebiotic is expected to increase the activity of lactic acid bacteria probiotic sweet corn extract. The use of culture in the making of sweet corn extract probiotics will affect the character of the product. The purpose of this study were: (1) to study the effect of culture concentration on characteristics of probiotic sweet corn extract; (2) to study the effect of red sweet potato extract on characteristics of probiotic sweet corn extract; and (3) to determine the best treatment combination between the culture and the concentration of red sweet potato extract in the production of probiotic sweet corn extract; and comparing commercial in the market. Research using a completely randomized design (CRD) with research factor is the concentration of the culture (2, 3, 4, and 5 %) and red sweet potato extract (5, 10, 15, 20 and 25 %). The results showed that the more the concentration of the culture is added, the number of lactic acid bacteria, total acid and viscosity increase; while pH, total dissolved solids, fat and protein concentration decreased. The more sweet potato extract is added, the total dissolved solids and viscosity increased; while the levels of protein and fat decreases. The best treatment combination was at a concentration of 4 % culture and 15 % sweet potato extract. The products have a pH of 3.88, a viscosity of 261.5 cP, lactic acid levels of 0.87 %, 0.05 % fat content, total dissolved solids 19.10 oBrix, and 3.23 % of total protein. Yoghurt is compliant SNI standard yoghurt, except for protein content was lower at 3.23 (SNI according to at least 3.5). ABSTRAKSari jagung manis dengan penambahan bakteri asam laktat dapat meningkatkan fungsinya sebagai minuman probiotik. Ubi jalar sebagai prebiotik diharapkan meningkatkan aktivitas bakteri asam laktat pada sari jagung manis probiotik. Penggunaan kultur pada pembuatan sari jagung manis probiotik akan mempengaruhi karakter produk. Tujuan penelitian ini adalah: (1) mempelajari pengaruh konsentrasi kultur terhadap sifat jagung manis probiotik; (2) mempelajari pengaruh penambahan ekstrak ubi jalar merah terhadap sifat sari jagung manis probiotik; dan (3) menentukan kombinasi perlakuan terbaik antara konsentrasi kultur dan ekstrak ubi jalar merah dalam pembuatan sari jagung manis probiotik dan membandingkan dengan yoghurt komersial yang telah beredar di pasaran. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan faktor penelitian adalah konsentrasi kultur (2, 3, 4, dan 5 %) dan ekstrak ubi jalar merah (5, 10, 15, 20 dan 25 %). Hasil penelitian menunjukkan bahwa semakin banyak konsentrasi kultur yang ditambahkan pada pembuatan sari jagung manis probiotik maka jumlah bakteri asam laktat, total asam dan viskositas semakin meningkat; sedangkan pH, total padatan terlarut, kadar lemak dan protein semakin menurun. Semakin banyak ekstrak ubi jalar merah yang ditambahkan pada pembuatan sari jagung manis probiotik maka total padatan terlarut dan viskositas semakin meningkat; sedangkan kadar protein dan lemak semakin menurun. Kombinasi perlakuan paling baik untuk pembuatan sari jagung manis probiotik adalah pada konsentrasi 4 % kultur dan 15 % ekstrak ubi jalar. Produk memiliki pH 3,88, viskositas 261,5 cP, kadar asam laktat 0,87 %, kadar lemak 0,05 %, total padatan terlarut 19,10 oBrix, dan protein total 3,23 %. Yoghurt ini sudah memenuhi standar SNI yoghurt, kecuali kadar protein yang masih lebih rendah yaitu 3,23 (menurut SNI minimal 3,5).

Pengaruh Fortifikasi Zat Besi terhadap Sifat Kimia dan Sensori Biskuit Ubi Kayu yang Disuplementasi Tepung Ikan-Tempe Retno Setyawati; Nur Aini; Hidayah Dwiyanti
agriTECH Vol 38, No 4 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The prevalence of anemia in pregnant women in Indonesia in 2013 was still high at 37.1%. The impact of anemia on long-term pregnant women causes a decrease in the quality of human resources. Therefore, it is necessary to provide foods with high iron content and which are easily absorbed. Cassava biscuits that have been enriched with Tempe fish flour and fortified Fe are expected to be an alternative to anemia control and pregnant women PEM through a "food-based" approach. The study aims to produce cassava biscuits supplemented with Tempe fish flour and fortified Fe, so that it contains high protein and Fe and has good sensory properties. The experimental design used in the study was Randomized Block Design with 2 factors: type of fortification (F); FeSO4 (F1); NaFeEDTA (F2), and concentration of fortification (K), i.e. 0 ppm (K1); 30 ppm (K2); 45 ppm (K3); 60 ppm (K4); and 75 ppm (K5). The variables observed included water content, Fe content, free fatty acid levels, and peroxide numbers. While sensory properties are texture, fishy smell, metallic taste, and level of preference. The results showed that fortification with 45 ppm FeSO4 was the best treatment that produced biscuits with the best sensory properties. The biscuits have the characteristics of 6.01±0.54% moisture content, 43.69±0.34 ppm db Fe content, 1.17±0.02% free fat acid content, and 9.66±0.76meq O2 / kg peroxide rate. The sensor characteristics are rather crisp texture, less noticeable fishy aroma, less noticeable metal flavor, and rather preferred taste.

Utilization of Modified White Corn Starch in Producing Marshmallow Cream Nur Aini; Purwiyatno Hariyadi
IJFAC (Indonesian Journal of Fundamental and Applied Chemistry) Vol 3, No 2 (2018): June 2018
Publisher : IJFAC (Indonesian Journal of Fundamental and Applied Chemistry)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24845/ijfac.v3.i2.40

The purpose of this study was to determine the effect of the white maize starch by oxidation and acetylation-oxidation modification on gel formation and character of the resulting gel, and applying a modified white corn starch in manufacturing of marshmallow cream. White corn varieties Srikandi, Pulut and Canggal are used as raw materials to produce starch. Starch modification is conducted by oxidation and acetylation-oxidation. Quality analysis of the modified starch is freeze thaw stability, smallest gel formation concentration and gel strength. Corn starch, both native and modified applied in manufacturing of marshmallow cream. The results showed that the treated starch acetylation-oxidation provide the best freeze thaw stability with the least water released than native starch and modified starch oxidation. Starch modified by oxidation tend to have the highest Least Gelling Concentration (LGC). Gel produced from modified starch both oxidation and acetylation-oxidation has a gel strength greater than the native starch. Marshmallow cream that uses a modified starch by acetylation-oxidation, have the best received power in testing organoleptic by the panelists. Use of modified starch does not give a noticeable difference in color of the product, but it gives texture and the best spread power compared to products using original starch.

KARAKTERISTIK TEPUNG JAGUNG TERMODIFIKASI MELALUI PROSES FERMENTASI SPONTAN, MENGGUNAKAN Lactobacillus casei DAN RAGI TAPE Lintang Aprilliani; Nur Aini; Gunawan Wijonarko; Budiyanto Budiyanto
JURNAL AGROTEKNOLOGI Vol 7 No 02 (2013)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (281.652 KB)

In order to take advantage of commodity diversification with the local non-wheat flour processing can be used to substitute the manufacture of food products in order to overcome the dependency on flour. One of the local commodity that can be processed into flour is corn. Cornmeal likely replace wheat flour in the manufacture of a wide range of processed products such as bread and biscuits Cockies. The study aims to determine the best methods in the manufacture of corn to produce corn starch with physical and chemical properties either through spontaneous fermentation, using Lactobacillus casei fermentation and using tape yeast. Corn used in this study is the heroine of white maize varieties. Statistical analysis showed that the fermentation process effect on ash content, soluble protein content and total protein content of corn flour produced. For the other variables are not affected by the process of fermentation. Best Samples owned by J2L3 sample with the highest soluble protein content of 2.3%, which is fermented using Lactobacillus casei for 3 days.Keywords: maize, white heroine, fermentation, Lactobacillus casei, yeast tape, soluble protein

APLIKASI STABILISASI RICE BRAN DALAM FOOD BAR BERBASIS TEPUNG SORGUM SEBAGAI PANGAN DARURAT Lufi Karisma Rahmawati; Karseno Karseno; Nur Aini
JURNAL AGROTEKNOLOGI Vol 14 No 02 (2020)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v14i02.17854

Indonesia is a country that is prone to natural disasters. In emergency situation, a special food design for disaster victims that is practical and nutritional is needed. Food bar is one example of practical food that is suitable for consumption in emergencies. The basic ingredients of food bars can be made from sorghum flour which is rich in nutritional value. So that its function as an emergency food is more optimal then a food bar is applied using a stabilized rice bran. The purpose of this research was to determine the process condition of rice bran stabilization to produce rice bran with good taste and aroma, the organoleptic character of food bars and the physical and chemical characteristics of the five best food bar products. The method used is an experimental method with RBD (Randomized Group Design). The factors studied consisted of two factors: the use of roasted temperatures (T) and food bar formulations (P). The results obtained were stable rice bran with the use of a temperature of 120oC and a stabilization time of 6 minutes, which will later be used in the process of making food bars. The best food bar product formulation was food bar with the ratio of sorghum flour and rice bran stabilizing flour as much as 85%: 15% (P4) which was baked at 130oC (T4). This formulation showed a total protein value of 14.99%, 30.08% fat, 40.27% carbohydrate and 246.01 kcal energy and has physical characteristics in the form of a hardness value of 1597.56 g force. Keywords: food bar, sorghum flour, stabilized rice bran

PRODUK ENKAPSULASI ASAP CAIR SEKAM PADI DAN APLIKASINYA UNTUK MENGAWETKAN TAHU PUTIH Ana Andiana; Nur Aini; Karseno Karseno
JURNAL AGROTEKNOLOGI Vol 13 No 02 (2019)
Publisher : Faculty of Agricultural Technology, University of Jember

Tofu is a perishable food product, thus requiring a safe natural preservative. Liquid smoke from rice husk can be used as a tofu preservative, but its use in liquid form is less practical. Liquid smoke encapsulation process is a way to resolve the issue. The research objectives were to study the antibacterial activity of liquid smoke from rice husks and their encapsulated products, the effect of the concentration of liquid smoke encapsulation products on the shelf life of white tofu during storage, and the optimal concentration of liquid smoke encapsulation products that were able to maintain the quality of white tofu during storage. This type of research was experimental using a Split Plot Design, with the main plot was the concentration of encapsulated products, while the sub-plot was the storage time. Factors studied were the storage time (0, 2, 4 and 6 days) and encapsulation product concentrations (0, 0.5, 1, 1.5 and 2%). There were 20 combinations of treatment, repeated two times in order to get 40 units of trial. The results showed that the liquid smoke of rice husk had total phenol of 1,624.62 mg GAE/g, also had antibacterial activity against Escherichia coli ATCC and Staphylococcus aureus ATCC. Encapsulation product of rice husk liquid smoke had total phenol of 3,125 mg GAE/g and antibacterial activity against Escherichia coli ATCC and Staphylococcus aureus ATCC. The concentration of the encapsulated product affected the value of water content, protein content and the total plate count (TPC) during storage. The concentration of 2% encapsulated product produced the lowest changes during storage. The concentration of 1% encapsulated product resulted in tofu quality that was still organoleptically feasible until the second day of storage. Keywords: encapsulation, liquid smoke, white tofu

ENKAPSULASI SERBUK SIMPLISIA DAN EKSTRAK KULIT JERUK SERTA APLIKASINYA PADA VEGETABLES JAM Gloria Angelina; Elisabeth Tyastiningrum; Ester Mastiur Sitorus; Nur Aini
JURNAL AGROTEKNOLOGI Vol 15 No 02 (2021)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v15i02.27358

Mandarin peel contains essential oil with limonene as the dominant compound that can be used as a flavor additive and source of antioxidants in food products. Vegetables jam is an innovation of vegetable processing that requires flavor additive to increase its acceptability and quality. The aim of this study was to determine formulation, sensory, and chemical characteristics of vegetables jam with addition of encapsulated mandarin peel simplicia powder and extract. The factors that used in this study are type of active substance [simplicia powder (A1) and extract (A2)] and proportion of maltodextrin and arabic gum [1:3 (E1), 2:3 (E2), 3:3 (E3), 3:2 (E4) and 3:1 (E5)]. Based on the results of the study, vegetables jam with addition of encapsulated essential oil extract with proportion of maltodextrin and arabic gum 2:3 (A2E2) was the best treatment, where the sensory evaluation consisted of color has a score of 3.67 (orange-green to greenish orange), aroma 3.53 (slightly typical of jam to typical of jam), taste 3.00 (slightly sweet), smearing power of 4.53 (average to very average), total liking of 3.4 (slightly like to like), the water content of 77.32%, the antioxidant activity of 7.75%, beta carotene content of 15017.99 μg/100 g, and total dietary fiber content of 0.62%. Keywords: encapsulation, extract, mandarin peel, simplicia powder, vegetables jam

Formulasi Breakfast Meal Flakes dari Tepung Suweg dan Stabilized Rice Bran Menggunakan Metode Respon Permukaan Adha Nuriana; Nur Aini; Karseno Karseno
Jurnal Aplikasi Teknologi Pangan Vol 8, No 2 (2019): Mei 2019
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Penelitian bertujuan untuk mengetahui jumlah tepung suweg dan stabilized rice bran (SRB) yang harus ditambahkan dalam formula breakfast meal flakes (BMF) yang optimal serta mengetahui karakter fisik, kimia, dan organoleptik BMF yang dihasilkan. Penelitian menggunakan metode respon permukaan dengan model Central Composit Design. Faktor yang diteliti yaitu proporsi tepung suweg dan SRB. Pembuatan BMF dilakukan dengan cara pencampuran tepung suweg (proporsi 70-85%) dan SRB (proporsi 15-30%) dengan bahan lainnya yaitu tapioka 10%, susu skim 15%, garam 1,5 %, margarin 5%, baking powder 3 %, vanili 1% (seluruh persentase terhadap berat tepung suweg dan SRB) dan air 100 ml, hingga membentuk adonan, kemudian dilakukan steam blanching, dicetak dan dipanggang. Penelitian ini berhasil untuk menentukan formula optimum untuk pembuatan BMF yaitu sebesar 22,5% untuk SRB dan 77,5% untuk tepung suweg. Produk BMF dari formula terbaik ini mempunyai hardness sebesar 29,44 N, dan serat pangan, antioksidan, protein, kadar lemak, kadar air, kadar abu dan karbohidrat masing-masing sebesar 15,93, 75,10, 11,7, 9,51, 2,4, 2,16, dan 64,21 %. Warna produk akhir adalah coklat keabuan dengan tekstur yang renyah serta aroma yang netral. Rasa pada produk akhir adalah dinilai tidak pahit dengan nilai kesukaan adalah disukai panelis. Kesimpulannya, formula optimal BMF dari tepung suweg dan SRB berhasil ditentukan dengan menggunakan metode respon permukaan.Formulation of Breakfast Meal Flakes Based on Suweg Flours and Stabilized Rice Bran using Response Surface MethodologyAbstractThe purpose of this research was to study the amount of suweg flour and stabilized rice bran (SRB) which must be added in the optimal breakfast meal flakes (BMF) formula and to study the physical, chemical, and organoleptic characteristics of BMF was produced. The study used Response Surface Methodology with the Central Composite Design model examined the proportion of suweg flour and SRB. Making BMF is done by mixing suweg flour (70-85%) and SB flour (15-30%) with other ingredients namely 10% tapioca starch, 15% skim milk, 1.5% salt, 5% margarine, 3% baking powder, 1% vanilla (all percentages of the weight of suweg flour and SRB), and 100 ml of water, to form a mixture, then steam blanching, molded and baked. The best formula for BMF is the proportion of 22.5 % of SRB and 77.5% of flour suweg. Breakfast meal flakes have a hardness value of 29.44 N, dietary fiber 15.93%, antioxidant of 75.97%, protein content of 11.7%, fat of 9.51%, moisture of 2.4%, ash content of 2.16%, the carbohydrate content of 64.21%, color of 2.3 (grayish brown), texture of 3.3 (crispy), flavor 2.5 (neutral), taste of 2.9 (not bitter), and preference 2.9 (likes). As conclusion, surface response method successfully determined the optimal BMF formula from flour suweg and SRB.

Optimasi Ekstraksi Antosianin Pada Beras Hitam Sirampog Menggunakan Metode Ultrasound Extract Assist (UAE) Awaliyatus Sholihah; Nur Aini; Hidayah Dwiyanti
Jurnal Aplikasi Teknologi Pangan Vol 10, No 3 (2021): Agustus 2021
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jatp.6687

Penelitian bertujuan untuk memperoleh variabel ekstraksi yang menghasilkan kadar antosianin dan total fenol maksimum dengan metode Ultrasonic-Assisted Extraction (UAE) pada beras hitam Sirampog. Penelitian terdiri 2 tahap yaitu penelitian pendahuluan yang bertujuan menentukan komposisi pelarut yang paling tepat untuk proses ekstraksi. Penelitian utama bertujuan menentukan konsentrasi bahan dan waktu ekstraksi untuk mendapatkan hasil maksimal. Optimasi dilakukan menggunakan Respon Surface Methodology dengan rancangan Central Composite Design. Ada 2 faktor yang dicoba yaitu konsentrasi bahan dalam larutan 0,05, 0,1 dan 0,15 g/l, dan waktu sonikasi (25, 35 dan 45 menit). Parameter yang diamati adalah kadar antosianin dan total fenol. Hasil penelitian menunjukkan semakin lama waktu ekstraksi, maka antosianin yang dapat kontak dengan pelarut semakin banyak, sehingga hasil ekstraksinya meningkat. Komposisi pelarut yang paling tepat untuk proses ekstraksi beras hitam adalah perbandingan air dan etanol sebesar 51,5:48,5. Kondisi optimal untuk ekstraksi antosianin pada beras hitam Sirampog menggunakan metode UAE adalah konsentrasi bahan 5 g/l selama 25 menit. Kondisi tersebut dapat menghasilkan ekstrak dengan kadar antosianin 456 mg/100 g dan total fenol 6400 mg/100g. Kesimpulannya, penelitian ini berhasil mendapatkan kondisi optimal ekstraksi antosianin dan kadar antosianin serta total fenol dapat ditentukan.Optimization of Anthocyanin Extraction from Sirampog Black Rice Using the Ultrasound Extract Assist (UAE) MethodAbstractThe objective of the research is to obtain extractions with Ultrasonic Assisted Extraction (UAE) method that produce maximum anthocyanine levels and total phenols of Sirampog black rice. The study consists of two phases: an introductory study to identify the composition of the solvent that was most suited to the extraction process. The main research was intended to determine the ingredient concentration and extraction time in order to obtain maximum results. Optimization was carried out using the Central Composite Design Surface Response Methodology. Concentration of material in solution (0.05, 0.1 and 0.15 g / l), and the sonication time (25, 35 and 45 minutes) were used. Anthocyanin levels and total phenols were analyzed. Results indicated that the more anthocyanin the longer extraction period resulting in the increase in extraction yield. The water and ethanol ratio of 51.5:48.5 was the composition of the most suitable solvent for the extraction process. The optimal conditions for the extraction of anthocyanin in Sirampog black rice using the UAE method was a material concentration of 5 g/l for 25 minutes. These conditions would produce extracts with anthocyanin levels of 456 mg/100 g and total phenols of 6400 mg/100g. As conclusion, optimum condition for extraction was succesfully conducted and anthocyanin level as well ass total phenol could be determined.

Co-Authors ., Wingkolatin A., Hayatul Ridho P. Aan Sofyan Abdillah, Muhammad Zaki Abdul Jabpar Abdul Rozzaq, Abdul Abdullah Abdullah Abdurahman Abdurrahman Abrori, Sayyidul Achmad Fawaid Achmad Subagio Adania, Safiroh Adelia, Dea Adelina, Rika Fitri Adha Nuriana Aditya, Mochammad Yana Adityo Nugroho, Adityo Adria Rusli, Adria Afriany, Miskah Afrinaldi Afrinaldi Agafatmi, Izzun Agung Widodo Agus Murdiyanto Agustiani, Happy Ahadiah Agustina Ahmad Dwi Nur Khalim Ahmad Harahap, Yusuf Ali AHMAD HULAIMI, AHMAD aida fitria Aisyah Tri Septiana Al Haris, Nur Gilang Ramadhan Al Qadri, Muamar Al-Khumairo, Siti Aisyah Al-Umarajati, Rasikhah Alfadla, Maya Tsurroya Alfadri, Ferri Alfah, Siti Alfayed, Muhammad Alfi Maziyah Alfin Mazidah, Nur Alfinaumi, Audi Alfiyah, Silma Darojatun Ali Idrus Alva Hendi Muhammad Amalia Putri Widyanti Amalia, Rizkiana Amaliah, Rizqi Ulla Amarudin , Amin Awal Ambardi, Ambardi Amelia, Amie Amelia, Cindi Amiril, Nur Amiruddin Siahaan Ana Andiana Anastasia Anna Anderson Leonardo Palinussa Andi Irawan Andi Takdir Angganita, Rosita Devi Anggraini, Indah Anggrela, Vira Anisa, Malika Nurul Anisa, Sangkot Anisah, Putri Anisya Mutiara Wardani Anita Sukmawati Anwar, Syuhaila Apriliana, Eva Ardhiawan, Nicolas Raditya Ardiansyah, Rahmad Ariani, Zaenafi Arif Satria Arifin, Hidayat Arimah Arimah Arini, Dhiya Ariq, Ziyad Al Arista, Lintang Arofah, Triani Arsyistawa, Hadana Sabila Arwilda, Arwilda Asharie, Asmawati Asmidar Asmidar Asnar Asnar, Asnar Asni Asni Asriwati, Asriwati Asy'ari, Nur Aini Shofiya Asyifa, Soniya Nur asyitoh, Sitti M Atria Martina Avnany, Varadila Avina Awaliya Safithri Awaliyatus Sholihah Ayu Kartika, Siska AYU RAHMAWATI Ayu, Mayang Sekar Azizah Hasiib, Etha Azizah, Siska Nur Azkiyah, Lailatul Azwa, Nurul Azwar Ananda Azwar, Zainal Badruttamam, Badruttamam Bahzar, Moh. Bambang Setyo Utomo Bandara, K. M. N. T. K. Basir, M Baso, Baso Bekti Widyaningsih Benny Heltonika Beraya, Fransiska Millenia A L B Berliana, Ratih Berlilana Berlilana Bertha Yonata Budha Maryanti Budi Sustriawan Budi Sustriawan Budi Sustriawan Budi Sustriawan Budiansyah, Muhammad Ali Budiyanto Budiyanto Bulia, Miranti Cahyani, Gita Dwi Christine Christine Dadan Nugraha Dahliana, Sri Dalimunthe, Putri Ani Damanik, Muliani Dandi, Moh Daniah Daniah Dara Radhityaningtyas Darim, Abu Darojat, Zakiah Wahyu Dasrizal, Fahmi Dedi Setiawan Denny Denmar Desi Puji Lestari Dewi Yanti Liliana Dewi, Novi Yanti Sandra Dewi, Nuning Nurna Dewi, Ratih Tiara Dewi, Ucik Yusinta Dhifa Dg, Maharani Farah Dian Septinova Diani Fatmawati Didik Didik Dietrich G. Bengen DinaMarthaFitri1 ErnyElviany2 Dinita Rahmalia, Dinita Diva, Dwi Dini Farah Dwi Ivayana Sari, Dwi Ivayana Dwi Wahyuni Dyah Kusbiantari Eddy Heraldy Edi Susilo Efelyn, Ravena Efendi, Ismail Eka Ary Wibawa Eka Safitri Ekawati Sri Wahyuni Elisabeth Tyastiningrum Elok Waziiroh Enny Khotimah Eny Yulianti, Eny Erma Wahyu Mashfufa Ermawati Zulikhatin Nuroh Erminawati erminawati Ervina Mela Ester Mastiur Sitorus Eva Wardah F. Uy Jr, Ricardo Fachri, Moh. Fadhilla Yusri Fadila, Lailan Fadilah, Ummul Faeyza, Affiq Fajar Aditya Fajar Ramadhani Falahiyah, Falahiyah Fanny Siti Annisa Faradibba Faradila, Futri Farafishah, Nailah Farhana, Farhana Farikh Marzuki Ammar Fariz Rifqi Zul Fahmi fathurrahman, aldi Fauk, Nelsensius Klau Faulina, Ria Fauzana Gazali Fauzi, Achmad Ridwan Fauzia Listyaningrum Fauziyyah, Halifah Faznur, Lutfi Syauki febriyanti febriyanti Fendy Hardian Permana Fildzah Ayu Filyandini, Savina Firdaus, M. Iqbal Firmansyah, Aufadini Bunga Firmansyah, Rodhi Fitri Indriani Fitria Rahmawati Fitria Syehrin Nabila Fitria Tsani Farda Fitriah, Desy Ayu Fitriati, Annisa Fitriyah Fitriyah Fuad Ardiansyah Furqon, Ihmada Khoiri Gafuraningtyas, Dewi Galistya, Theresia Mutiara Giyarto Giyarto Gloria Angelina Go, Riska Tezara GULTOM, SARIAMAN Gunawan Gunawan Gunawan Wijonarko Gunawan Wijonarko Gunawan Wijonarko Gunawan Wijonarko Gunawan, Calvin Hadi, Suparlan Hadiyanti, Endang Hafifah, Vivin Nur Hafni Zahara Haikal Haikal Halimatun, Futria Hananta, Juninho Yudistira Hanis Adila Lestari Hannum, Latifah Hardika, Yanuar Hariani, Indri Haris, Nilan Sari M. Hariyanti, Melpa Hariyanto, Kiki Harun Al Rasyid Hasan Asari Hasana, Mawaddatul Hasanah, Baiti Hasanah, May Hasibuan, Owen Hasibuan, Widya Aprilia Hasna, Daefa Sofi Hasudungan, Rocky Gunung Hasugian, Hotbin Hayati, Maikel Helmi Helmi Hendri Mulyana, Edi Heni Dwi Windarwati Henik Tri Rahayu Henni Syawal Herdian Farisi Herlini Puspika Sari Herman Saputra Hidayah Dwiyanti Hidayah Dwiyanti Hidayah Dwiyanti Hidayah Dwiyanti Hidayah Dwiyanti Hidayah, Deva Nur Hidayanti, Nur Fitri Hidayasha, Ainun Hidayati, Lutfi Hikmah Kurniasari Hilda Karim Hilmi, Nuriah Huda , Ahsanal Huda, Ahmad Nawirul Huri Suhendri Hurun ain Husna, Syifaul Husnayeti, Husnayeti Hutami, Trapsila Siwi Ibrahim Ibrahim Idris Harun Idrus, Hijrah Milhusnah Imman Yusuf Sitinjak Incharisma, Maria Inda Lestari, Inda indarto indarto Indarto Indarto Indra Lesmana Indra Warman Indrawadi, Junaidi Indriani, Noni Indryani Ingenta Nandi Inom Nasution Irsyam, Mahrus Ismail Efendy Isnan Hari Mardika Isti Handayani Istighfarini, Vina Nurul istiqomah istiqomah Ivandini Tribidasari Anggraningrum Ivonne Iwan Marwan, Iwan IZZAH, NURUL Jaenullah, Jaenullah Jalwaris, Jalwaris Janitra, Fitria Endah Jati, Dian Purnomo Jeni, Nadia Fitri Joni Munarso Joni Pasau, Fransye Juanda, Putra Juminah, Juminah Junan, Abrisam Fatih Juni Sumarmono Juwita Juwita, Juwita Kabry, Futhri Raudhatul Kafit, M Kahairuman, M. Farhan Kardian, Kardian Karim, Syafei Karseno Karseno Karseno Karseno Kasino Kasino Kesya Khansa Shafira Khadijah Khadijah Khadijah, Futri Khaerunnisa Khaerunnisa Khaerunnisa, Khaerunnisa Khaira Nova Khairani, Ismi Khairatunnisa Khairatunnisa Khairi, Sabiah Khairuman, Muhammad Farhan Khairunnisa Tazkia Khairunnisa, Anita Khoirina Dwi Nugrahaningtyas Khunaifih, Robbah Kifti, Wan Mariatul Kolopita, Sukriyendi Krisna Kharisma Suga Kristika, Aulin Kumalasari, Ine Kurniasih, Dian Noviati Kustiawan, Winda Kusumandyoko, Tri Cahyo Kusumaningrum, Diana Kusumastuti, K Kusumatriawan, Ardhiel Junico A LA ODE ANHUSADAR Laila, Fatimah Lailatul Badriyah Lathiefa Rusli Latifah, Widya Nur Lawi, Iin Alizzah Adam Lesi Hertati, Lesi Lestari, Dinda Lestari, Hanis Adila LIA AMALIA Lin, Mei-Feng Lina Lina Lintang Aprilliani Lismawanti , Lismawanti Listiani, Heni Loetfia Dwi Rahariyani Lubis, Zulfahmi Lubis, Zulfikar Lufi Karisma Rahmawati Luhsarandini, Bivannie Lukita Permanasari Luthfia, Nisha M, Nuril Laily Lailatul Maemun, Siti Maghfira, Nadya Permata Maghfirah, Jamilatul Maghfiroh, Hidayah Rosanti Mahardika, Bagus Maimon Sumo Maimun Maimun Maisyaroh, Rohimatul Majid, Novita Maknuna, Luklu’il Malik Ibrahim Mappeaty Nyorong Mardatillah Mardatillah Marhamah, Aulia Maria Montessori Maria Ulfa Marlina Marlina Marniati Marniati, Marniati Martha, Ollyvia Freeska Dwi Maryova, Frieska Masdin, Indah Sari Masikki Masrukhi Masrukhi Maula, Inayatul Maulana, Galang Maulidina , Nafridha Maulina, Rahmi Mawarina, Auria May Darmahayanti, Ismalia Maysurah, Maysurah Megawanti, Priarti Mela, Ervina Meldianto Melia Dianingrum mety Liesdiani, mety Mika Yudistia Milda, Sri Mm, Zainul Lutfi Mohamad Djasuli, Mohamad Mohammad Imron Mohammad Muslih Molle, Juliana Selvina Mos Indrawati Mudiyanselage, Sriyani Padmalatha Konara Mufidaturrofi’ah, Mufidaturrofi’ah Muhammad Anasrulloh Muhammad Aziz Muhammad Fauzi Muhammad Haikal Muhammad Reza Pahlevi MUHAMMAD RIZAL Muhammad Syaifudin Muhammad Yunus Muhammad, Helmi Muharrifah, Diah Muhlis Muhlis Muhtarom, Hadi Muliasari, Rini Munawaroh, Rofi’atul Mustafida, Siti Fatimatul Mustafidah, Neili Yumna Mustaufik Mutia, Vina Mutiarani Mutiarani, Tina Nabila, Dila Fitri Nabila, Selfin Nadia Nafisah, Saidah Napitupulu, Swenty Y. Nasuha, Silviah Taubatan Nasution, Homsani Nasution, Khairil Anwar Nasution, Nurbaiti Nasution, Rafli Akbar Nasution, Ramadhani Syafitri Natsir, Muh Negara, Indra Alam Prawira Neliwati nFN Masrukhi Ngurah Diksa, I Gusti Bagus Nguyen, Trung V. Nikmatul Hasanah Ningsi, Aprilia Ningsih, Lilis Sugi Rahayu Ningsih, Nurhidayati Noe'man, Muhammad Khirzan Nazar Norhidayah, Siti Noviyanti, Sania Okma Nur Aida, Nur Nur Azizah Nur Diana Kholidah, Nur Diana Nur Ila Ifawati Nur Laili Nurcahyo, I. F. Nurdyansyah Nurfadhillah Nurhaliza, Rizky Nurizain, Ayu Nurlia Nurlia Nurud Diniyah NURUL ANNISA Nurul Arifin Nuryani, Rina Nuryanto Nuryanto Nurzannah, Eka Maulana Oktafia, Rofika Oktavia R., Rany Ollyvia Freeska Dwi Marta Oman Rusmana Pangestuti, Patricia Aurelia U Paradipa, Paradipa Paramartha, I Gusti Ayu Filia Parinduri, Annisya Fitri Khairina Parwito Payani, Agnes Sondita Pebriani, Reny Aziatul Pebrianti, Lia Pepita Haryanti Pitri Yandri Po Abas Sunarya Poppy Arsil Prabowo, Mutyas Sandi Pradana, Adi Novendri Prandika, Nadya Prasistiya, Agistya Ningsih Pratiwi, Sinta Prayitno, Tantra Suraduhita Prihananto, Vincentius Probowati, Banun Diyah Pujiati Pujiati Purba, Ruth Helena Purnama Sari Purwiyatno Hariyadi Puspito, Agung Nugroho Putri, Alfiani Rahmi Putri, Denis Octareta Amelia Putri, Ika Apriliana Putri, Kirana Utami Putri, Rossanita Truelovin Hadi Putri, Syifa Kirani Qalbi, Astri Annur Qoidul Khoir R. Taufiqurrochman Ragi, Wulan Antarik Rahayu, Nurmala Anggun Rahmatika, Arivatu Ni'mati Rahmawati, Iska Rahmi Wahyuni, Rahmi Rahmi, Hesty Nur Raissa, Siti Ramadani, Nurista Riski Ramadhan, Farhan Ramadhanti, Novi Rania, Khansa Putri Rapiudin, Risman Abdi Ratna Sari Ratna Yuliani Ratna Yulika Go Ratnasari, Orsela Dwi raudatul jannah Rayasari, Fitrian Razali, Roni Raziah, Isyatur Refika Renjaan, Irene Paula Resti, Nindi Sulvina Mai Retno Setyawati Retno Setyawati Retno Setyawati Revilla Tresna Reza Irfan Rian, Rian Riana, Raden Latifa Maulida Rica Wijayanti, Rica Ridho, Wildan Rosyid Ridwan, Qanita Rifda Naufalin Rifka Hania Rifky Dwi Ananda Rijal, Rijal Rika Yuliastuti Rina Yuliaty, Rina Rindang Diannita Ringo, Rahel Meriani Siringo Rio Christy Handziko, Rio Christy RIRIN INDRAWATI Rivo Panji Yudha Riza Retnaini Rizantha, Athaya Shabrina Rizki, Nikentari Rizkiah, Nurfatiha Robert Marco, Robert Rodli, Fathoni Rohmah, Alya Mutiara Rohmah, Ulfatul Rohman Rohmat Dwi Yunianta Rony AP Tamba Rosiana, Wahyu Nurul Rosidah Rosidah Rosyidah, Marlia Yuliyanti Rr Riyanti, Rr Rudi Ruhardi Rully Anandia Suprapto, 14.05.52.0063 Rumanggit, Agnes Marshela Rumpoko Wicaksono Rusmiati , Desi Rustianti, Ida S Siswanto S. Joni Munarso Saadulloh, Dadang Safira, Helen Safitri, Normalita Safitri, Syiva Sahrul, Sahrul Saiful Anwar Saini Saipul Annur Salsa Bila Ivanda Salsabila, Nadia Nandina Salsabila, Nur Santi Dwi Astuti Saputri, Dini Deviana Sarbinny, Neni Sari, Elin Nurlina Sari, Fathiya Laeliya Sari, Niki Puspita Sari, Sindi Permata Saviera, Nofrili Sa’diyah, Miftahus Septi Ulfiana Rohmatin Septiani, Zahara Cahya Setiyo Rini, Winda Dwi Shahroh, Yuni Shaofa, Rizki Audiah Shollihatin, Lailatus Silma Darojatun Alfiyah Simanjuntak, Yoan Nursari Simbolon, Angelita Rogabe T Sinta Dewi Siregar, Lismayanti Siregar, Siti Rahma Dewi Sisiyah, Sisiyah Siswahyudianto Siti Fatmawati Siti Khoriah Fitriani Siti Maemonah Siti Patimah Siti Zaenab Slamet Asari Slamet Hariyadi Sofiatun Sofiatun Solana, Aryadi Solehah, Nuhsi Sri Isnowati Sri Jayanthi, Sri Sri Jayanti, Dewa Ayu Sri Sudarsi Srijayanthi Sugiatmi, Sugiatmi Sukmawati Sukmawati Sulastri - Suliman, Nageeb Mohammed Sulistiyo, Urip Sunarti Supandi, Ach. Faqih Suprihatin, Kusmini Surastina, Surastina Suri, Nursukma Suryani, Siti Irma Susanto, Viona C D Suyyirah, Suyyirah Su’aida, Nily Syabila, Reva Syafieh, Syafieh Syahriah Semaun Syahrial Shaddiq SYAHRIAL SYAHRIAL Syahrio Tantalo Syaifunnida, Ahmad Syamsiah, Syamsiah Syarifatunnida, Rizka Syawaluddin Syawaluddin, Syawaluddin Syofiarti Tabita, Skolastika Gadis Tamrin, Usman Tarigan, Audia Amanda Tarigan, Audia Amanda Br Tatsniyah, Isma Rani Taty Hernawaty Tesara Go, Rizka Tiara, Resa Tien Yustini, Tien Titin Fatimah Totok Suyanto Tri Sudarwanto Tri Tustian Jayanthi Triana Setyawardani Trisla Warningsih Triwarti, Ajeng Triyunarni, Baiq Reinalda Tsaniyah, Sirliya Sa’idatus Tumiran Tutu April Ariani Tyastiningrum, Elisabeth Ugi Nugraha Uki Masduki, Uki Ummah, Adilatul Himmah Fiqiyadatil Ummah, Musyfirol Utama, Johari Utami, Leni Utami, Rafika Surya V Prihananto V. Prihananto Valyanto, Meriel Khansa Veda Saphira, Hanandita Vicentius Prihananto Vincentia Chandra Yurisna Vincentius Prihananto Wafal Hamid, Gangga Alaekamul Wahilah, Wahilah Wahyu Ningsih, Era Wahyuni, Nengsih Sri Wahyuni, Rizki Cahya Walidaini, Nikmatul Wandari, Welli Wandira, Barbie Yoppi Wangi, Najma Mega Wawan Kurniawan Wayo, Endra Eka Putri Welliana, Meli Wendi Muhammad Fadhli Widiastiani, Nindry Sulistya Widyasari, Eka Wijaya, Liza Wikowati, St Wingkolatin, Wingkolatin Wita Ramadhanti Wiwin Handoko Wulandari, Bunga Ayu Wuryatmo, Erminawati Yadi , Nur Yana Aditya, Mochammad Yana Hendriana Yasman Purnama, Boby Yeni Kartika Sari, Yeni Kartika Yolanda, Ranti Okta Yuanti, Yocki Yuli Wibowo Yulia Herawati Yulia, Yulia Herawati Yuliastuti, Annisaningrum Yulita Nengsih Yuniawan Hidayat Yunitri, Ninik Yusni, Sri Zahara Zahara Zahrah, Aisyatuz Zain, Zainudin Zainuddin, Zainuddin Zainul Arifin Zairul, Zairul Zakia Maulida Zakiyah BZ Zaman, Komarun Zaman, Nurul Zamzamir, Ahmad Zanuar Rifai Zayuda, Dafa Nur Abtia Zuhair, Muhammad Arianda Fairuz Zuhriah Zuhriah, Zuhriah Zulfahmi, Muhammad Nofan Zulkarnain Zulkarnain

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