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All Journal Jurnal Ilmu Pertanian Indonesia Eksplorasi Joglo Agrointek agriTECH Argipa (Arsip gizi dan Pangan) Adi Widya : Jurnal Pengabdian Masyarakat JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) PROCEEDING ICTESS (Internasional Conference on Technology, Education and Social Sciences) JMM (Jurnal Masyarakat Mandiri) SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Indonesian Journal of Agricultural Research Jurnal Teknologi Pertanian (Agricultural Technology Journal) Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknologi Pertanian AGRITEKNO, Jurnal Teknologi Pertanian Media Keperawatan Indonesia Jurnal Penelitian dan Pengabdian Kepada Masyarakat UNSIQ South East Asia Nursing Research Jurnal Teknologi Hasil Pertanian Food ScienTech Journal Ners Muda Jurnal Pengabdian dan Peningkatan Mutu Masyarakat (JANAYU) Jurnal Abdimas Bina Bangsa Jurnal Teknologi Pangan Journal of Applied Agricultural Science and Technology Prosiding SNPBS (Seminar Nasional Pendidikan Biologi dan Saintek) Journal of Food and Agricultural Product AGRIC Journal of Innovative Food Technology and Agricultural Product Jakadimas

Akhmad Mustofa

Fakultas Teknologi Dan Industri Pangan, Universitas Slamet Riyadi Surakarta

Author-ID : 223466

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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CEMARAN MIKROBIOLOGIS JUS ALPUKAT YANG DIJUAL DI JALANAN KOTA SURAKARTA Beti Cahyaning Astuti; Eko Yuliastuti; Akhmad Mustofa; Ainun Mardiyah; Nanik Suhartatik
AGROINTEK Vol 14, No 2 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.6374

Fresh fruit juice was processed food was a part of healthy diet. Daily fresh juice consumption could improve health and prevent the occurrence of degenerative disease. Fresh juice were produce without any heat treatment which could allow natural microflora to growth. The aims of the research was to determine the microbiological contaminant of avocado street juice sold in Surakarta. Twenty five of samples were taken from 5 district. Samples were analyze for total viable aerobic count (TVAC), total coliform, total salmonella count, and total staphylococci. The results showed that microbiological contaminant of street avocado juice was extremely high. TVAC of avocado juice was 6.07 ± 0.37 to 8.95 ± 0.04 log CFU/ml; Total coliform 3.28 ± 0.01 to 4,60 ± 0,02 log CFU/ml; Total Staphylococci 4,47 ± 0,07 to 7,35 ± 0,07 log CFU/ml; and Total Salmonella-Shigella 2,34 ± 0,06 to 4,80 ± 0,00 log CFU/ml. There was 1 grocery that produce avocado juice which have undetected for coliform analysis. Producers, government and also consumers need to make some agreement to improve the safety of fresh juice.

Stabilitas Ekstrak Antosianin Beras Ketan (Oryza sativa var. glutinosa) Hitam selama Proses Pemanasan dan Penyimpanan Nanik Suhartatik; Merkuria Karyantina; Akhmad Mustofa; Muhammad Nur Cahyanto; Sri Raharjo; Endang Sutriswati Rahayu
agriTECH Vol 33, No 4 (2013)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

anthocyanin pigments are responsible for the red, blue, and purple colour in crop produces such as fruits, vegetables, rice, and flowers. This bioactive compound has been developed for natural colorants in food products, especially functional foods. The aims of this research were to study the stability of anthocyanin and its colour during heating in various temperatures and during storage under different conditions. The results showed that the higher the heating temperature and the longer the heating time, the higher degradation of anthocyanin. Except for anthocyanin extract heated below 50 c for not more than 15 min, it has increased the anthocyanin stability. antioxidant activities (% RSa, radical scavenging activity and fRaP value, Ferrous Radical Activity Power) decreased after the extract were heated at 70c. Extracts stored at room temperature with neutral solution (pH 7.0) have decreased their level of anthocyanin from 25 to 1.87 mg/100 mL. Storage at low temperature had not reduced significantly their anthocyanin concentration. ABSTRAKAntosianin sebagai senyawa yang menyebabkan timbulnya warna merah, biru, dan ungu pada padi, buah, sayuran, dan produk hortikultura lainnya, sangat berpotensi untuk dikembangkan sebagai bahan pewarna alami pada produk pangan fungsional. Tujuan dari penelitian ini adalah untuk mempelajari stabilitas dan warna ekstrak antosianin dari beras ketan hitam selama proses pemanasan dan penyimpanan. Hasil menunjukkan bahwa semakin tinggi suhu pemanasan dan semakin lama waktu pemanasan, menyebabkan kerusakan antosianin semakin banyak. Kecuali pada pemanasan <50 c tidak lebih dari 15 menit yang dapat meningkatkan kestabilan antosianin. aktivitas antioksidan (% RSa, radical scavenging activity dan nilai fRaP, Ferrous radical Activity Power) mengalami penurunan setelah dipanaskan pada suhu 70 oc. Penyimpanan pada suhu kamar dan pH 7,0 dapat menurunkan kadar antosianin ekstrak dari 25 menjadi 1,87 mg/100 mL. Sedangkan penyimpanan pada suhu rendah tidak menyebabkan perubahan kadar antosianin yang berarti.

Stabilitas Minuman Isotonik Antosianin Beras Ketan Hitam dengan Senyawa Kopigmentasi Ekstrak Bunga Belimbing (Averrhoa Carambola) Nanik Suhartatik; Akhmad Mustofa
agriTECH Vol 38, No 1 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Anthocyanin is a bioactive component which give basic color of red, purple, and blue to blackish foodstuffs. So, the anthocyanin could be developed as a natural pigment in foodstuffs, but it is unstable. Several studies have been conducted to improve its stability in the food system. The purpose of this study was to analyze the stability of anthocyanin in isotonic beverages as food system with the addition of copigmentation compound derived from star fruit flower extract. The stability of the isotonic beverage was tested at some heating temperatures and storage periods. Isotonic drink were formulated using anthocyanin extracted from glutinous rice flour. Isotonic beverages consist of sucrose, fructose, sodium benzoate, citric acid, KCl, and K2PO4 which were regulated containing anthocyanin equivalent to 25 mg/L. Added ingredients to increase the stability of anthocyanin in isotonic drinks was 5% star-fruit flower extract. During storage, the phenolic content, anthocyanin, and antioxidant activity of isotonic beverages were observed. The results showed that heating process declined the anthocyanin content significantly, from 25 mg/L to 2.82 mg/L. Decreased level of anthocyanin also occurred during storage. Heating at 50, 65, and 70 °C gave no significant difference of phenol content. Similar to its ability to capture DPPH radicals (% RSA DPPH, radical scavenging activity 2.2-diphenyl-1-picrylhydrazyl). Increasing the temperature from 50 to 70 °C would increase the stability of anthocyanin, total phenolic, and also the antioxidant activity. Meanwhile, storage would decrease the anthocyanin content but increase the phenolic content and the antioxidant activity. ABSTRAKAntosianin merupakan komponen bioaktif dan warna dasar bahan makanan yang berwarna merah, ungu, biru hingga kehitaman. Antosianin berpotensi dikembangkan sebagai pewarna alami untuk makanan, akan tetapi pigmen ini bersifat tidak stabil. Beberapa penelitian telah dilakukan untuk meningkatkan stabilitasnya dalam sistem pangan. Tujuan dari penelitian ini adalah untuk menganalisis stabilitas antosianin dalam minuman isotonik sebagai sistem pangan dengan penambahan senyawa kopigmentasi yang berasal dari ekstrak bunga belimbing. Stabilitas minuman isotonik diuji pada beberapa suhu pemanasan dan periode penyimpanan. Minuman isotonik diformulasikan menggunakan antosianin hasil ekstraksi dari tepung beras ketan hitam. Minuman isotonik terdiri dari sukrosa, fruktosa, Na-benzoat, asam sitrat, KCl, dan K2PO4 yang diatur mengandung antosianin setara dengan 25 mg/L. Bahan yang ditambahkan untuk meningkatkan stabilitas antosianin pada minuman isotonik adalah ekstrak bunga maya (belimbing) 5%. Selama penyimpanan diamati kadar fenolik, kadar antosianin, dan aktivitas antioksidan dari minuman isotonik. Hasil penelitian menunjukkan bahwa proses pemanasan menyebabkan penurunan yang signifikan dari kadar antosianin, dari semula 25 mg/L menjadi hanya 2,82 mg/L saja. Penurunan kadar antosianin terjadi juga selama penyimpanan. Perlakuan suhu 50, 65, dan 70 °C memberikan perbedaan kadar fenolik yang tidak signifikan. Begitu pula dengan kemampuannya untuk menangkap radikal DPPH (% RSA DPPH, radical scavenging activity 2,2-diphenyl-1-picrylhydrazyl). Kenaikan suhu dari 50 menjadi 70 °C, meningkatkan stabilitas antosianin, meningkatkan kadar fenolik, dan aktivitas antioksidannya. Sementara proses penyimpanan membuat kadar antosianin semakin menurun dan meningkatkan kadar fenolik serta aktivitas antioksidannya.

Phenolic Content and Antioxidant Activity of Black Glutinous Rice Anthocyanin during Fermentation by Pediococcus pentosaceus N11.16 Nanik Suhartatik; Akhmad Mustofa; Ponco Mursito
agriTECH Vol 39, No 1 (2019)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Anthocyanin was developed into natural food colorant in microemulsion systems to improve their stability and readiness for food preparation. Anthocyanin has an antioxidant activity. The degradation of anthocyanin into small compound could increase the biological activity. Anthocyanin was extracted from black glutinous rice and prepared using food grade surfactant such as Tween 80, Tween 20, and Span 80. Microemulsion was then added into modified deMann Rogosa Sharp (MRS) medium as much as 5, 10, 15, 20 and 25 ppm. Lactic acid bacteria genus Pediococcus pentosaceus N11.16 were grown for 18–24 hours and were used as enzyme producers. This experiment was aimed to determine the stability of anthocyanin in microemulsion systems to enzymatic degradation. The modified MRS medium was added with microemulsion and incubated for 24 h. Phenolic content remained stable during the fermentation process in all treatments, while the highest antioxidant activity was found in the sample with 20 ppm of anthocyanin. Total acid-producing bacteria were also monitored during the incubation and the result showed that there was a decline in their growth. There was a significant change in the antioxidant activity during incubation.

PENINGKATAN PEMAHANAN SISWA DALAM MENDETEKSI KANDUNGAN FORMALIN PADA MAKANAN Merkuria Karyantina; Akhmad Mustofa
JMM (Jurnal Masyarakat Mandiri) Vol 6, No 2 (2022): April
Publisher : Universitas Muhammadiyah Mataram

Abstrak: Pesatnya perkembangan usaha kuliner mendorong persaingan antar pedagang yang kurang sehat antara lain penggunaan bahan pengawet berbahaya guna meningkatkan keuntungan. Fenomena tersebut menuntut masyarakat agar cukup jeli dalam memilih produk makanan. Anak sekolah SMP sebagai sasaran penyuluhan, dengan pertimbangan, mereka diharapkan semakin jeli memilih produk makanan. SMP Kristen Kalam Kudus terletak di pusat kota yang dikeliling oleh penjual makanan dan minuman, menjadi sasaran khusus pada program pengabdian. Kegiatan bertujuan untuk menambah pengetahuan siswa kelas 8 SMP Kalam Kudus Surakarta (67 orang) tentang deteksi dini kandungan formalin pada produk pangan. Semua siswa mengetahui formalin berbahaya bagi tubuh, namun 100% belum mengetahui cara deteksi dini formalin pada produk yang dikonsumsinya. Kegiatan dilakukan dengan metode penyuluhan (daring) serta visualisasi deteksi dini kandungan formalin dengan menggunakan ekstrak bunga ruellia. Pada akhir kegiatan, dilakukan pemantauan melalui kuisener, tentang deteksi dini formalin pada makanan yang sering dikonsumsi siswa. Hasil kuisener menunjukkan bahwa 80% siswa telah melakukan deteksi dini dan 50% produk yang diuji menunjukkan kandungan formalin.Abstract: The rapid development of the culinary business encourages unhealthy competition between traders, including the use of harmful preservatives. This phenomenon requires people to be quite observant in choosing food products. Junior high school children as the target of counseling, with consideration, they are expected to be more observant in choosing food products. The located of SMP Kalam Kudus was surrounded by food and beverage vendors, becoming a target the program. The aims to increase the knowledge of 8th graders (67 students) about early detection of formalin content in food. Students know that formaldehyde is harmful, but they not know how to detect formaldehyde early in the products they consume. The activity was carried out using online methods and visualization of early detection of formalin content using ruellia flower extract. At the end of the activity, monitoring was carried out through a questionnaire, regarding the early detection of formalin in foods that students often consume. The results of the questionnaire showed that 80% of students had carried out early detection and 50% of the products tested showed formaldehyde content.

MENINGKATKAN IMUNITAS TUBUH DALAM MENGHADAPI PANDEMI COVID-19 DI KARANGTARUNA KEDUNGGUPIT, SIDOHARJO, WONOGIRI, JAWA TENGAH Akhmad Mustofa; Nanik Suhartatik
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 4, No 1 (2020): November
Publisher : Universitas Muhammadiyah Mataram

ABSTRAKKondisi pandemi saat ini memaksa masyarakat untuk mengurangi sebagian aktifitas di luar rumah. Namun demikian bagi warga desa, dengan keterbatasan ekonomi yang ada, maka pengurangan kegiatan di luar akan sangat berpengaruh terhadap pendapatan mereka. Dengan adanya kondisi new normal, maka masyarakat sudah dapat beraktifitas kembali. Namun demikian terbatasnya informasi khususnya dalam menjaga dan meningkatkan imunitas tubuh, maka diperlukan sosialisasi pada masyarakat desa akan pentingnya imunitas tubuh di masa pandemi ini. Kedunggupit sebagai salah satu desa di Kecamatan Sidoharjo yang memiliki 9 dusun di Kabupaten Wonogiri Jawa Tengah juga terdampak oleh kondisi pandemi ini. Masyarakat desa khususnya pemuda yang sebagian besar bekerja di bidang pertanian, mau tidak mau harus tetap beraktifitas untuk dapat memperoleh penghasilan. Kegiatan pengabdian ini bertujuan memberikan wawasan pada generasi muda yang tergabung dalam Karang Taruna Kedunggupit Sidoharjo tentang bagaimana meningkatkan dan mempertahankan imunitas tubuh di masa pandemi ini.. Peningkatan imunitas ini meliputi pola hidup dan pola makan yang harus dilakukan. Generasi muda Kedunggupit khususnya Karang Taruna yang berjumlah 50 orang menjadi sasaran kegiatan ini. Kegiatan dilakukan dalam bentuk diskusi secara online maupun offline melalui group whatsapp dan pertemuan terbatas dengan pengurus Karang Taruna. Dari kegiatan ini generasi muda telah memperoleh pemahaman yang baik tentang apa yang harus dilakukan di masa pandemi ini, tidak hanya sebatas mematuhi protokol kesehatan, tetapi juga dalam mengatur pola hidup dan pola makan. Kata kunci: pandemi; pola hidup; pola makan; karang taruna. ABSTRACTThe current pandemic condition forces people to reduce some of their activities outside their house. However, for villagers, with existing economic limitations, the reduction in outside activities will greatly affect their income. With the new normal condition, people can return to their activities. Kedunggupit as one of the villages in Sidoharjo District which has 9 villages in Wonogiri Regency, Central Java was also affected by this pandemic condition. Village communities, especially youths, who mostly work in agriculture, inevitably have to continue activities to earn income. This service activity aims to provide insight to the younger generation who are members of the Kedunggupit Sidoharjo Youth Organization on how to increase and maintain body immunity during this pandemic. This increase in immunity includes a lifestyle and a diet that must be done. Nearly 50 Kedunggupit young people especially youth organization were the target of this activity. Activities are carried out in the form of online and offline discussions through the WhatsApp group and limited meetings with the Karang Taruna management. From this activity, the young generation has gained a good understanding of what to do in this pandemic, not only in adhering to health protocols, but also in regulating their lifestyle and diet. Keywords: pandemic; lifestyle; diet; youth organization.

ANALOGUE SAUSAGE FORMULATION OF TEMPEH-WHITE OYSTER MUSHROOMS (PLEUROTUS OSTREATUS) WITH THE ADDITION OF CARRAGEENAN Septi Rohmawati; Akhmad Mustofa; Yannie Asrie Widanti
Food ScienTech Journal Vol 1, No 1 (2019)
Publisher : University of Sultan Ageng Tirtayasa

Sausage is a food product that is processed as a variety of food. Tempeh and white oyster mushroom (Pleurotus ostreatus) contain many nutrients needed by the body. In addition, carrageenan also contributes to the nutritional content of the product. This research was conducted to determine the chemical and sensory characteristics of sausage that are rich in fiber and received by consumers. This study used completely randomized design method (CRD) which consists of two factors. The first factor was the substitution of tempeh and white oyster mushroom with a ratio of 50:100; 75:75; 100:50. The second factor was the addition of carrageenan, including 4, 6 and 8 g. The chosen formulation was on the treatment of a comparison of 75 g of tempehh and 75 g of white oyster mushroom with the addition 6 g of carrageenan. The chemical properties of the analogue sausage was:14% of protein, 11.22% of fat, 44.24% of moisture, 6.02% of crude fiber, 2.37% of ash and 27.29% of total cabohydrate. While for sensory test color was 2.96, flavour tempeh 2.45, flavour of mushroom 1.74, texture of 2.55 and overall preference 2.45.

IDENTIFIKASI BORAKS DAN CEMARAN MIKROBIA PADA KARAK MENTAH DI SURAKARTA Widya Anggraini Pamungkas; Nanik Suhartatik; Akhmad Mustofa
JURNAL TEKNOLOGI PERTANIAN Vol. 10 No. 1 (2021)
Publisher : Prodi Teknologi Pangan Fakultas Pertanian Universitas Islam Indragiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32520/jtp.v10i1.1495

Karak adalah produk kering terbuat dari beras yang biasanya berbentuk lempengan tipis. Bahan baku karak berupa beras, garam, “bleng”, dan bumbu lain. Bleng merupakan bahan yang mengandung boraks. Boraks melalui PerMenkes 722/MenKes/Per/IX/1988 dilarang digunakan sebagai bahan tambahan pangan karena berdampak negatif bagi kesehatan manusia seperti gangguan fungsi hati, kerusakan ginjal, mengganggu fungsi testis dan berdampak kematian. Penelitian ini merupakan penelitian observasional dan menggunakan metode survei. Pengujian dilakukan di 5 kecamatan di Surakarta yakni Kecamatan Banjarsari, Pasar Kliwon, Jebres, Serengan, dan Kecamatan Laweyan dengan 2 pasar yang mewakili setiap kecamatan. Pengujian yang dilakukan meliputi uji kimia dan uji mikrobiologi. Uji kimia yang dilakukan berupa pengujian boraks dan kadar air. Hasil pengujian kimia menunjukkan 100% sampel mengandung boraks dimana kandungan boraks berkisar antara 39,33-536 ppm dan 100% sampel mentah mempunyai kadar air lebih dari SNI yaitu 20%. Hasil mikrobiologi meliputi angka kapang, angka lempeng total, dan E.Coli banyak yang tidak sesuai dengan SNI 01-4307-1996. Hal ini menunjukan bahwa karak yang beredar di pasar tradisional di Kota Surakarta belum aman untuk dikonsumsi.

KARAKTERISTIK PERMEN JELLY WORTEL (Daucus carota L.) DALAM BERBAGAI KONSENTRASI GELATIN Sriyono, Linda Kurniawati & Akhmad Mustofa
JITIPARI Vol 1 No 1 (2016): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Carrots (Daucus carota L.) is one of the agricultural commodities in Indonesia which contains provitaminA. Beta‐Caroten is known to maintain eye health. This research aimed to determine the ratio of gelatinconcentration and optimal concentration of carrot juice to produce carrot jelly candy that has quality andpreferred by consumers. The research was canducted using a completely randomized design (CRD) factorialconsisting of 2 factors. The first factor was concentration of gelatin i.e 3%, 5%, 7%. 9% and the second factorwas the concentration ratio of carrot juice i.e 50%, 75%, 100%. The results showed that the best combinedtreatment was consist of 7% gelatin concentration and 75% of carrot juice. This treatment had 32,500% ofmoisture content, 1,970% of ash, 4.88% of reducting sugar, 5.12 of acidity, 103.115 mg/g of Beta‐Carotene, orangecalor (2,500); tasteless carrots (1,500); chewy (3,083) and preferred by consumers (2.667).Key words: Jelly Candy, Carrot, Calculate, Gelatin

KARAKTERISTIK KIMIAWI TEPUNG MOCAF DENGAN VARIASI FERMENTASI SPONTAN MENGGUNAKAN YOUGHURT SEBAGAI STARTER CULTURE Y. Wuri Wulandari & Akhmad Mustofa
JITIPARI Vol 1 No 1 (2016): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Mocaf or modified cassava flour is a cassava flour that is specifically processed by modifying of cassavacells though fermentation. The aim of the research was to produce mocaf by fermentation with differenttreatment, thera are by spontaneous fermentation and by species youghurt as bacteria culture.The research showed that treatment of fermentation would influence the characteristic of cassavaflour. Flour taste was unidentified and didn’t have cassava odor. Treatment fermentation by youghurt wasproduced higher quality cassava flour with specific characteristic are moisture content (11,957%), amilumcontent (79,934%), protein content (0,935%), lipid content (4,650%), ash content (0,321%), celulose content(1,795%), kalsium content (0,321 mg/100g), Fe content (54,041 mg/100g), fosfor content (178,596 mg/100 g),and HCN content HCN (23.751 ppm)Keywords: mocaf, flour, and cassava

Co-Authors Ahmad Gunawan Ahmad Gunawan Ainun Mardiyah Alfinda Taju Ulya Ali Djamhuri Anggi Aswinda Nur Hasanah Angraini Mariam Saraswati Astuti, Beti C Bernaulli Putri Mulyanto Beti Cahyaning Astuti Budiman Nur Arifin Damayanti, Putri G Danar Agi Fauzi Dara Chandra Pustika Desy Lustiyani Dewi Ayu Wulandari Setyobudi Dwi Yulia Vina Pratiwi Eko Yuliastuti E.S Endang Sutriswati Rahayu Fadholi, Kirnawan Fajariyah, Anna Firdhauzi, Amila Fitriyani, Reza Handayani, Sri Hasanah, Amalia L Husnun, Fadilah Ihfan Bagas Aditya Indah Prabawati INDAH PRABAWATI Indrias Tri Purwanti Irvia Resti Puyanda Isnaini Elok Nur Azizah Jessica Noni Estria Wicaksana Dwi Saputri Khabibulloh, Mohammad J M Kirana Swasti Ningrum Kurniawan, Yanuar Aldy Liana Dewi Pratiwi Linda Kurniawati Lintang Sekar Sari Maharani, Henriani Sintia Maria, Agnes Merkuria Karyantina Mufadilah, Iklima Muhammad Nur Cahyanto Mulyanto, Bernaulli Putri Nanda Pratiwi Nanik Suhartatik Ningrum, Ega Sulistiyo Ningrum, Kirana Swasti Novianto, Maulana Machfud Novianto Nugraheni, Oktina Nugraheni, Ratna Dewi Nugroho, Wahyuningtyas Puji Nur Hasanah, Anggi Aswinda Nurhidayanti Nurhidayanti Nuzulullail, Agung Subakti Oktavia Permatasari Patmasari, Diyah Ayu Eka Permatasari, Oktavia Ponco Mursito Pradana, Ridofan Aji Pranata, Gigih Putri, Lindasari Pradita Rahmawanti, Mutia D Rama Bagaskara Yulianto Ramadhani, Eko Pramudya Reza Fitriyani Ria Pertiwi Riyani Rosyada, Alfin Ni'mah Rynati Dwi Cahyaningrum Saputri, Jessica Noni Estria Wicaksana Dwi Saputri, Wikiyas L Saraswati, Angraini Mariam Sari, Ardhea Mustika Sari, Lintang Sekar Septi Rohmawati Sholihah, Efi N Sri . Handayani Sri Handayani Sri Handayani Sri Raharjo Suhartatik, Naniek Supriyanto, Jamal Titiek F Djaafar Tri Marwati Tri Nikawati Vranada, Aric Wahyu Jokopriyambodo Wahyuningtyas Puji Nugroho Wanda Nurwidyana Utami Warjito, W Wibowo, Diky Gusnanto Widya Anggraini Pamungkas Wijaya, Danastri Wulandari, Y Wuri Y Wuri Wulandari Yannie Asrie Widanti Yannie Asrie Widanti Yannie Asrie Widanti Yuli Fadmawati, Galih Ayu Yustina Wuri Wulandari Yustina Wuri Wulandari Yustina Wuri Wulandari

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