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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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (569.371 KB) | DOI: 10.22146/agritech.12860

Abstract

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%.
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

Abstract

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.
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

Abstract

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
Iptek Bagi Masyarakat Perbaikan Teknologi Pengolahan Jagung Bagi Kelompok Wanita Tani di Kecamatan Kutasari, Purbalingga Nur Aini; Budi Sustriawan; Masrukhi Masrukhi
J-Dinamika : Jurnal Pengabdian Masyarakat Vol 3 No 2 (2018): Desember
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/j-dinamika.v3i2.1041

Abstract

KWT Enggal Sukses dan KWT Mekar Sari  merupakan kelompok afinitas yang bergerak dalam mengolah potensi lokal, terutama jagung. Tujuan  kegiatan pengabdian kepada masyarakat ini adalah  memperbaiki teknik pengeringan, meningkatkan produktivitas kelompok dengan cara mengenalkan dan mempraktekkan produk olahan dari tepung jagung, serta memperbaiki teknik pengemasan,  pelabelan  dan penyimpanan produk  olahan  jagung.  Metode  yang digunakan  berupa penyuluhan, praktek dan pendampingan dengan materi meliputi  cara memproduksi pangan yang baik,  pengolahan tepung jagung menjadi  mi jagung, cara pengemasan dan pelabelan produk olahan makanan yang benar dan memenuhi standar mutu serta teknik pengeringan pada bahan pangan.  Kegiatan Iptek bagi Masyarakat ini telah  meningkatkan kualitas dan kuantitas hasil pengeringan dengan cara memperbaiki teknik pengeringan pada  pembuatan beras jagung instan dan tepung jagung di kelompok mitra yaitu dengan adanya pengering buatan. Kelompok juga telah mengenal olahan baru dari tepung jagung, yaitu berupa mi jagung.  Kemasan beras jagung instan dan tepung jagung lebih menarik dan penyimpanan produk telah  diperbaiki.
Program Hi-Link Perbaikan Teknologi Pengolahan Jagung di UD Annisa, Wonosobo Nur Aini; Hidayah Dwiyanti; Retno Setyawati; Budi Sustriawan
J-Dinamika : Jurnal Pengabdian Masyarakat Vol 4 No 1 (2019): Juni
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/j-dinamika.v4i1.1053

Abstract

Pengembangan produk pangan berbasis jagung memiliki peluang yang menjanjikan, sehingga pemerintah daerah Kabupaten Wonosobo saat ini  menginisiasi program untuk pengembangan diversifikasi pangan berbasis jagung. Program ini diharapkan dapat meningkatkan peran UKM pengolahan jagung sehingga semakin mantap berproduksi dengan adanya aneka macam varian produk.  Program Hi-Link ditujukan untuk penerapan teknologi pengolahan pangan berbasis jagung yang dibutuhkan oleh industri, terutama untuk menerapkan penggunaan kabinet pengering, ayakan getar (siever shaker) dan ekstruder untuk mencetak getas. Metode yang diterapkan adalah diseminasi informasi teknologi,  penerapan teknologi dan pelatihan dan penyediaan alat produksi untuk mendukung penerapan teknologi. Luaran program adalah alat dan mesin pengolahan pangan dari jagung untuk meningkatkan kapasitas produksi yaitu berupa pengering kabinet,  ayakan getar dan ekstruder serta perbaikan teknologi pengolahan getas.  Kegiatan Hi Link memberikan dampak positif pada meningkatnya kapasitas produksi beras jagung instan dari 150 menjadi 300 kg per bulan, tepung jagung dari 50 kg menjadi 200 kg per bulan dan getas dari 150 kg menjadi 400 kg per bulan. 
Potensi Bunga Telang (Clitoria ternatea L.) sebagai Antibakteri pada Produk Pangan Vincentia Chandra Yurisna; Fitria Syehrin Nabila; Dara Radhityaningtyas; Fauzia Listyaningrum; Nur Aini
JITIPARI Vol 7 No 1 (2022)
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (265.568 KB) | DOI: 10.33061/jitipari.v7i1.5738

Abstract

Bunga telang (Clitoria ternatea L.) adalah salah satu flora khas yang berasal dari Ternate, Maluku dengan ciri kelopak bunga yang berwarna ungu, putih, merah muda, maupun biru. Bunga telang banyak dimanfaatkan sebagai obat tradisional sebab memberikan banyak manfaat bagi kesehatan manusia. Selain itu, bunga telang juga sering diaplikasikan pada produk pangan sebagai pewarna alami. Bunga telang kaya akan komponen-komponen bioaktif, seperti flavonoid, tannin, dan antosianin. Potensi bunga telang sebagai zat anti bakteri disebabkan oleh keberadaan komponen bioaktif pada bunga telang yang memiliki kemampuan untuk menghambat aktivitas biologis mikroorganisme. Ekstrak bunga telang dapat menghambat pertumbuhan bakteri Klebsiella pneumonia, Bacillus subtilis, Pseudomonas aeruginosa, Streptococcus agalactiae, Escherichia coli, Aeromonas hydrophila, Aeromonas formicans, Bacillus cereus, Salmonella typhi, Staphylococcus aureus, dan Proteus vulgaris. Ekstraksi bunga telang diperoleh dengan menggunakan metode maserasi. Metode maserasi mampu menghindari kerusakan senyawa-senyawa termolabil karena dilakukan pada temperatur rendah. Potensi bunga telang sebagai zat antimikroba banyak diterapkan di bidang pangan, baik dalam bentuk penambahan ekstrak pada produk pangan maupun mikrokapsul antosianin.
PENGGUNAAN PEKTIN KULIT KAKAO SEBAGAI EDIBLE COATING DAN PEMBEKUAN KRIOGENIK UNTUK MEMPERTAHANKAN KRISTALISASI FRUIT PLATTER Rifky Dwi Ananda; Anisya Mutiara Wardani; Kesya Khansa Shafira; Nur Aini
Jurnal Teknologi Hasil Pertanian Vol 15, No 1 (2022): Februari
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1846.474 KB) | DOI: 10.20961/jthp.v15i1.54792

Abstract

One of the sensational foods is a fruit platter or fruit cuts that is crystallized so when the fruit is consumed it can make a tickling sound. However, the process of making fruit platters in this way is still not effective, sugar as a coating is easy to melt when the water inside the fruit comes out due to different osmotic pressures, so the shelf life is not long, and the nutritional content is decreases due to chilling injury in normal freezer. Considering this problem, we make a research to apply pod husk cocoa pectin as an edible coating on fruit platter, and low temperature treatment, as well as storage in vacuum packaging to minimize physical injury, chemical nutrient and sensory decreasing, and sensory  of the fruit platter.This experimental research method is using RAL. The first factor is concentration of cocoa pectin with 3 levels, there are 1%, 2%, and 3% pectin. The second factor is the freezing method with 3 levels, there are cryogenic freezing with chest freezer storage, chest freezer freezing, and room temperature storage. The third factor is the type of vacuum packaging with 3 levels, there are polyethylene, polypropylene, and polypropylene aluminum plastic packaging. From the results of this research we know that methoxyl levels and galacturonic acid levels are 4.65% and 48.5%. The results of the physicochemical analysis of the fruit platter are, weight loss ranged from 1.13%, pH to 3.69 and 4.43, decreased water content was 0.33%-0.07%%, texture was decreased, the average was 0.19. Also organoleptic analysis for each attribute was significantly different from the control treatment. Until 10th day of storage, the taste, texture, color and aroma of the fruit remained fresh, so it is still acceptable to the panelists.
Formulasi cookies bebas gluten dari tepung jagung-almond yang disuplementasi tepung kacang hijau dan variasi pemanis Nur Aini; Budi Sustriawan; Amalia Putri Widyanti; Ervina Mela
AGROINTEK Vol 16, No 4 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i4.12498

Abstract

Cookies are a type of baked delicacy with a sweet taste and a crunchy texture. Wheat flour and white sugar are the most common ingredients in cookies. In this study, cookies' primary ingredients and sweetness were replaced with alternative ingredients to make them safer for persons who cannot consume gluten, casein, or lactose yet still want to eat cookies, such as people with gluten intolerance, celiac disease, or autism. The key ingredients in this research were corn flour, almond flour, and mung bean flour. This study also uses white sugar, palm sugar, and sorbitol as sweeteners. Block Randomized Design was the experimental design employed in this investigation. Mung bean supplementation (K) in three levels (10, 20, and 30%) and sweetener variation in three levels where the variables in this study (white sugar, palm sugar, sorbitol. Based on this factor, nine combinations of treatment were obtained. Psychochemical variables observed in this study were moisture content, ash content, fat content, reducing sugar content, dissolved protein content, and volum cookies. The result showed mung bean supplementation significantly affects fat content, and sweetener variation significantly affects moisture content, fat content, reducing sugar content, and volum of cookies. The best combination was cookies with 20% mung bean supplementation and white sugar variation. The best psychochemical characteristic had a 3.24% moisture content, 0.83% ash content, 23.04% fat content, 0.30% reducing sugar content, 3.01% dissolve protein content and 61.30% volum cookies.
Sifat Gelatinisasi Beras Hitam Pratanak Varietas Sirampog pada Variasi Waktu Perendaman dan Konsentrasi Natrium Sitrat: Sifat Gelatinisasi Beras Hitam Pratanak Varietas Sirampog pada Variasi Waktu Perendaman dan Konsentrasi Natrium Sitrat Nur Aini; Agung Widodo; Hidayah Dwiyanti
AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian Vol 6 No 2 (2022): AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian
Publisher : Universitas Bangka Belitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33019/agrosainstek.v6i2.276

Abstract

Black rice still contains epidermis which is composed of several layers, including pericarp, lemma, aleuron and testa so that cooking takes a long time. To speed up the cooking time on rice can be modified by parboiling process so that it changes the character of gelatinization. The research aims to find out the effect of the concentration of sodium citrate solution and immersion time on the process of black rice parboiled Sirampog varieties on its gelatinization properties. Soaking in sodium citrate solution at a certain time is expected to accelerate the cooking time of black rice. The research using Completely Randomized Factorial design consisting of concentration of sodium citrate solution (0, 3, 5 and 7%) and immersion time (20, 30 and 40 minutes). The variables observed were gelatinization properties including gelatinization temperature, peak viscosity, final viscosity, breakdown viscosity, trough viscosity and setback viscosity. The results showed that the setback viscosity and peak viscosity of Sirampog rice were affected by the concentration of sodium citrate. The sodium citrate solution of 5% as a marinade produces Sirampog varieties of parboiled rice with high trough viscosity and lowest setback viscosity, which means it is easier to cook and more resistant to retrogradation during cooling.
Empowerment of Sweet Potato Farmer Groups in Pasrujambe Lumajang Village Through Innovation of Flour Processing Technology by the Fermentation Method Lailatul Azkiyah; Nurud Diniyah; Achmad Subagio; Yuli Wibowo; Nur Aini; Indarto Indarto
J-Dinamika : Jurnal Pengabdian Masyarakat Vol 8 No 2 (2023): Agustus
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/j-dinamika.v8i2.3726

Abstract

Poktan Harapan Kita Desa Pasrujambe memproduksi tepung ubi jalar, namun terkendala produksi dengan metode yang ada belum teruji kualitasnya, kurangnya pemahaman terkait hygiene dan sanitasi selama proses serta kurangnya pengetahuan pemasaran (belum memiliki unit pemasaran yang bertugas untuk mempromosikan dan memasarkan tepung). Tujuan pengabdian masyarakat ini adalah (1) meningkatkan pengetahuan dan mengimplementasikan metode fermentasi pengolahan tepung ubi jalar termodifikasi; (2) memberikan tambahan pengetahuan hygiene, sanitasi dan teknik pelabelan guna meningkatkan keamanan produksi tepung ubi jalar terfermentasi; (3) memberikan bekal pengetahuan teknik pemasaran, promosi, dan pengemasan sebagai persiapan pembentukan unit usaha pemasaran pada Poktan bekerjasama dengan tim Universitas Jember. Metode yang digunakan berupa pemberian materi dan praktik pembuatan tepung ubi jalar terfermentasi. Hasil kegiatan pengabdian kepada masyarakat ini yaitu: (1) pengetahuan masyarakat meningkat terkait pengolahan dan mampu mengimplementasikan proses pembuatan tepung ubi jalar termodifikasi; (2) meningkatkan pengetahuan poktan terhadap hygiene, sanitasi dan teknik pelabelan sehingga dalam proses pembuatan tepung ubi jalar terfermentasi dapat meningkat keamanan produksinya; dan juga semakin (3) meningkatnya pengetahuan teknik pemasaran, promosi dan pengemasan guna meningkatkan sistem produksi dan jangkauan pemasaran tepung ubi jalar yang lebih luas.
Co-Authors ., Wingkolatin Aam Aminah Abdillah, Muhammad Zaki Abdurahman Abdurrahman Abrori, Sayyidul Achmad Subagio ADI SUWARNO, SUPARJO Adria Rusli, Adria Afriany, Miskah Agafatmi, Izzun Agung Widodo Agus Murdiyanto Ahadiah Agustina Ahmad Harahap, Yusuf Ali AHMAD HULAIMI, AHMAD Ahmed, Mohammedalameen aida fitria Aisyah Tri Septiana Al-Khumairo, Siti Aisyah Al-Rasyid, Harun Al-Umarajati, Rasikhah Alfadla, Maya Tsurroya Alfayed, Muhammad Alfinaumi, Audi Alfiyah, Silma Darojatun Alvionita, Vinny Amalia Putri Widyanti Amalia, Sinta Ambardi, Ambardi Ambardi, Ambardi Amelia, Amie Amelia, Cindi Amiril, Nur Amiruddin Siahaan Anderson Leonardo Palinussa Andi Irawan Andi Takdir Andika Joni, Gusti Andriani, Anisa Angganita, Rosita Devi Anggrela, Vira Anisa, Malika Nurul Anisya Mutiara Wardani Anwar, Syuhaila Apriliana, Eva Aqila, Zakiya Nada Ardhiawan, Nicolas Raditya Ardiansyah, Rahmad Ariani, Zaenafi Arie Hardian Arif Satria Arini, Dhiya Ariq, Ziyad Al Arista, Lintang Arofah, Triani Arsyistawa, Hadana Sabila Asharie, Asmawati Asmidar Asmidar Asnar Asnar, Asnar astutik, widya asyitoh, Sitti M Atri Widowati Ayi Darmana, Ayi Ayu Wulandari, Putri Ayu, Mayang Sekar Azizah Hasiib, Etha Azkarrula, Youla Afifah Azkiyah, Lailatul Azwar Ananda Azwar, Zainal Bahzar, Moh. Baita, Anna Bambang Setyo Utomo Basir, M Baso, Baso Benny Heltonika Beraya, Fransiska Millenia A L B Berlilana Berlilana Bertha Yonata Budi Sustriawan Budi Sustriawan Budi Sustriawan Budi Sustriawan Bulia, Miranti Cahyani, Gita Dwi Cahyaningsih, Ragil Choirudin, Choirudin Christine Christine Dadan Nugraha Dalimunthe, Gilang Luthfie Dalimunthe, Putri Ani Dandi, Moh Dara Radhityaningtyas Darim, Abu Darojat, Zakiah Wahyu Dedi Setiawan Desi Puji Lestari Desi Rusmiati, Desi Dewi Fatmasari Dewi, Aprilia Lutviana Dewi, Novi Yanti Sandra Dewi, Nuning Nurna Dewi, Ucik Yusinta Dhifa Dg, Maharani Farah Dian Septinova Dinawati Trapsilasiwi Dini Yanuarmi Dinita Rahmalia, Dinita Diva, Dwi Dini Farah Dongoran, Rosita Dwi Ivayana Sari, Dwi Ivayana Dwi Wahyuni Eddy Heraldy Edi Susilo Efelyn, Ravena Eka Ary Wibawa Eka Safitri Ekawati Sri Wahyuni Elok Waziiroh Enny Khotimah Eny Yulianti, Eny Erma Wahyu Mashfufa Ermawati Zulikhatin Nuroh Erminawati erminawati Erti Ikhtiarini Dewi Ervina Mela Esterilita, Mari Eva Wardah, Eva Fachri, Moh. Fadila, Lailan Fadilah, Ummul Faeyza, Affiq Fajar Aditya Fanny Siti Annisa Faradibba Farhana, Farhana Farikh Marzuki Ammar Fatchur Rochman fathurrahman, aldi Faulina, Ria Fauzia Listyaningrum Fauziyyah, Halifah Faznur, Lutfi Syauki Febriyanti, Sita Filyandini, Savina Firmansyah, Aufadini Bunga Fitria Rahmawati Fitria Syehrin Nabila Fitria Tsani Farda Fitriah, Desy Ayu Fitriati, Annisa Fitriyah Fitriyah Furqon, Ihmada Khoiri Gafuraningtyas, Dewi Galistya, Theresia Mutiara Giyarto Giyarto Go, *Ratna Yulika Go, Ratna Yulika Go, Riska Tezara GULTOM, SARIAMAN Gunawan Wijonarko Gunawan Wijonarko Hadi Iskandar Hadi, Suparlan Hafifah, Vivin Nur Hafni Zahara Haikal Haikal Hanafi Rochman, Uut Hananta, Juninho Yudistira Hanis Adila Lestari Harahap, Juliandi Hardika, Yanuar Haris, Nilan Sari M. Hasanah, May Hasibuan, Widya Aprilia Hasna, Daefa Sofi Hasudungan, Rocky Gunung Hasugian, Hotbin Hatip, Mochammad Hayati, Maikel Hendri Mulyana, Edi Henni Syawal Herdian Farisi Hidayah Dwiyanti Hidayah Dwiyanti Hidayah Dwiyanti Hidayanti, Nur Fitri Hidayasha, Ainun Hilmi, Nuriah Himmah, Suci Noerfaiqotul Huda , Ahsanal Huda, Ahmad Nawirul Huri Suhendri Husna, Syifaul I Wayan Sumberartha Ibrahim Ibrahim Idrus, Hijrah Milhusnah Imman Yusuf Sitinjak Incharisma, Maria Inda Lestari, Inda indarto indarto Indarto Indarto Indra Warman Indrawadi, Junaidi Indriani, Noni Inom Nasution Irsyam, Mahrus Ismail Efendy Isnan Hari Mardika Isti Handayani istiqomah istiqomah Ivandini Tribidasari Anggraningrum Iwan Marwan, Iwan IZZAH, NURUL Jaenullah, Jaenullah Jalwaris, Jalwaris Jati, Dian Purnomo Jeni, Nadia Fitri Joni Munarso Juanda, Putra Juminah, Juminah Juni Sumarmono Junirianto, Eko Kabry, Futhri Raudhatul Kahairuman, M. 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Nikmatul Hasanah Ningsi, Aprilia Noviyanti, Sania Okma Nuhung, Nuhung Nur Azizah Nur Ila Ifawati Nur Laili Nurafika, Alfi Nurcahyo, I. F. 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