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All Journal HAYATI Journal of Biosciences Jurnal Agronomi Indonesia (Indonesian Journal of Agronomy) MANAJEMEN HUTAN TROPIKA Journal of Tropical Forest Management Jurnal Gizi dan Pangan Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Ilmu dan Teknologi Kelautan Tropis Forum Pasca Sarjana Prosiding Seminar Nasional MIPA Jurnal Perikanan dan Kelautan Berkala Perikanan Terubuk Jurnal Penelitian Pascapanen Pertanian Jurnal Penelitian Tanaman Industri Buletin Penelitian Tanaman Rempah dan Obat Pembangunan Pedesaan Journal of Engineering and Technological Sciences Jurnal Kimia dan Kemasan agriTECH Planta Tropika Majalah Obat Tradisional Warta IHP (Warta Industri Hasil Pertanian) UNEJ e-Proceeding Jurnal Hasil Penelitian Industri AGRIKAN Jurnal Ilmiah Agribisnis dan Perikanan Jurnal Aplikasi Teknologi Pangan Informatika Pertanian Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Indonesian Food Science and TechnologyJournal Biosaintifika: Journal of Biology & Biology Education Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Mutu Pangan : Indonesian Journal of Food Quality Jurnal Penelitian Tanaman Industri (Littri) Buletin Penelitian Tanaman Rempah dan Obat Journal of Food Technology and Health Jurnal Kimia dan Kemasan Jurnal Ilmiah Pangan Halal Karimah Tauhid Policy Brief Pertanian, Kelautan, dan Biosains Tropika Halal Studies and Society Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) International Journal of Oil Palm
Nuri Andarwulan
Department Of Food Science And Technology, Faculty Of Agricultural Technology Bogor Agricultural University, Bogor 16680, Indonesia
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Kajian Implementasi Informasi “Pilihan Lebih Sehat” Label Kemasan Mi Instan di Indonesia Wibowo, Laksono; Andarwulan, Nuri; Indrasti, Dias
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 11 No. 1 (2024): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2024.11.1.63

Abstract

The habitual and excessive consumption of instant noodles can have adverse effects on health, primarily due to their high salt content. Patterns of excessive salt intake in food consumption are a contributing factor to the prevalence of non-communicable diseases. The Indonesian government has issued labeling regulations regarding the inclusion of information on sugar, salt, fat content and health messages to educate the public in monitoring their daily salt intake independently. This study aims to identify the information provided on instant noodle packaging. The research comprises of inventory and identification of instant noodle packaging labels, as well as the processing of data from these labels. According to the nutrition fact, instant noodle soup has an average salt (sodium) content of 1627.65 mg/100 g and contributes to 109% of the recommended daily salt intake. Salt content in instant noodle soup is higher than in fried instant noodles. Regular instant noodle products with the code ML more frequently include warning about high sugar and salt content. The “healthier choice” instant noodles product has an average sodium level of 697.84 mg/100 g and contributes 47% of the recommended daily salt intake. The total fat, sugar and salt content of the “healthier choice” noodles are 50.63, 13.78, and 36.56% respectively lower than regular fried instant noodles. Awareness of consuming instant noodles with low fat, sugar and salt content is expected to reduce the risk of non-communicable diseases.
Analisis komponen bioaktif dan atribut sensori seduhan kopi Arabika Kalosi Enrekang dengan pengolahan pascapanen berbeda [Analysis of bioactive compounds and sensory attributes of Kalosi-Enrekang Arabica coffee prepared different postharvest processing] Yulianti, Yulianti; Adawiyah, Dede Robiatul; Herawati, Dian; Indrasti, Dias; Andarwulan, Nuri
Jurnal Teknologi & Industri Hasil Pertanian Vol 28, No 2 (2023): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v28i2.163-173

Abstract

Postharvest processing affects the chemical components and sensory attributes of coffee beans. This  study aimed to evaluate the effect of postharvest processing on caffeoylquinic acids and alkaloids (bioactive compounds) and sensory attributes (aroma and taste) of brewed coffee. Coffee beans of Kalosi-Enrekang were processed using three postharvest processing methods (honey, natural, and full-washed), roasted at a medium degree, and brewed with tubruk brewing techniques. Bioactive compounds were analyzed using UPLC-PDA and sensory attributes were analyzed using the Quantitative Descriptive Analysis method. The data were analyzed using single-factor ANOVA and Principal Component Analysis. The research showed that postharvest processing did not affect the bioactive compound of brewed coffee. Postharvest processing affected the aroma and taste attributes of brewed coffee. Natural processing had dominant attributes of fruity, spicy, sweet, and caramelized. Honey processing had dominant attributes of nutty and roasted, while full-washed processing did not have dominant attributes. The result also showed that caffeoylquinic acids and alkaloids did not affect coffee brewed's aroma and taste attributes.    
Keragaman Karakteristik Fisik Buah, tanaman dan Rendemen Minyak dari 9 Klon Buah Merah (Pandanus conoideus) Sarungallo, Zita Letviany; Hariyadi, Purwiyatno; Andarwulan, Nuri; Purnomo, Eko Hari
Agrikan: Jurnal Agribisnis Perikanan Vol 12, No 1 (2019)
Publisher : Sangia Research Media and Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.12.1.70-82

Abstract

Buah merah (Pandanus conoideus) merupakan tanaman endemik Papua, sebagai sumber minyak makan yang kaya karotenoid dengan keragaman klon yang tinggi. Penelitian ini bertujuan untuk menentukan keragaman sifat fisik buah dan tanaman dari 9 klon buah merah, serta rendemen minyaknya. Hasil penelitian ini menunjukkan bahwa buah utuh atau cepallum dari buah merah terdiri atas empulur/pedicel (51-61%), bulir/drupa (39-49%), biji (27-36%) dan daging buah (10-17%).  Keragaman sifat fisik cepallum antar klon terutama terlihat pada warna kuning-oranye atau merah-merah tua, berbentuk silinder meruncing, terdiri dari ukuran pendek (<50 cm), sedang (40-60 cm) dan panjang (>60 cm). Empulur setiap klon buah merah bervariasi pada warna (putih atau kuning), berbentuk silinder meruncing dengan ukuran yang bervariasi. Bulir berwarna kuning-oranye atau merah-merah tua, berbentuk persegi banyak dengan ukuran yang bervariasi. Sedangkan sifat fisik tanaman bervariasi antara klon, terutama pada tinggi tanaman dan batang utama, serta panjang cabang tanaman dan jarak antar cabang. Penentuan rendemen minyak buah merah berbasis berat total bulir (5,7-8,7% berat basah, bb atau 7,7-18,3% berat kering, bk) lebih rendah dari basis berat total daging buah (19,7-27,4% bb atau 31,9-54,5% bk). Hasil Principle component analysis berdasarkan karakteristik fisik buah dan tanamannya, ke-9 klon buah merah terdistribusi dalam empat kuadran menurut lokasi budidaya yaitu Distrik Minyambou (dataran tinggi) di kuadran I, Distrik Koya, Jayapura (dataran rendah) di kuadran II, dan Kebun Percobaan UNIPA, Manokwari (dataran rendah) kuadran III dan IV.
Kajian Pustaka: Karakteristik Kimia dari Produk Gula Aren dan Kelapa Nurcahali, Fani; Hutami, Rosy; Andarwulan, Nuri; Sapanli, Kastana
Karimah Tauhid Vol. 3 No. 10 (2024): Karimah Tauhid
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/karimahtauhid.v3i10.15567

Abstract

Gula aren dan gula kelapa merupakan pemanis alami yang semakin populer sebagai alternatif gula tebu, keduanya memiliki karakteristik kimia yang unik yang mempengaruhi rasa, tekstur, dan nilai gizinya. Artikel ini mengulas karakteristik kimia gula aren dan kelapa. Metode penelitian ini yaitu bersumber dari referensi seperti jurnal, dan berbagai pustaka yang terkait. Hasil penelitian menunjukan bahwa kandungan kimia yang meliputi kadar abu, gula pereduksi, dan sukrosa yang lebih rendah dibandingkan  dengan  gula kelapa sedangkan kadar air pada gula kelapa lebih rendah dari gula aren.
Standar Mutu Cpo Untuk Minyak Makan dan Penerapan Cara Produksi Minyak Sawit Yang Baik Di Indonesia: Suatu Keniscayaan Andarwulan, Nuri; Hariyadi, Purwiyatno; Giriwono, Puspo Edi; Faridah, Didah Nur
Policy Brief Pertanian, Kelautan, dan Biosains Tropika Vol 4 No 1 (2022): Policy Brief Pertanian, Kelautan dan Biosains Tropika
Publisher : Direktorat Kajian Strategis dan Reputasi Akademik IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agro-maritim.0401.245-248

Abstract

Minyak sawit merupakan komoditas non paling strategis di Indonesia. Ekspornya mendapatkan rintangan dikarenakan kandungan kontaminan 3 MCPDE dan GE yang tidak memenuhi syarat mutu sebagai ingredien pangan di Eropa. Kontaminan terbentuk sebagai hasil proses pemurnian yang menggunakan suhu tinggi dan terdapatnya precursor kontaminan. Senyawa prekursor kontaminan dan parameter mutu pada CPO yang menjadi faktor faktor pembentukan kontaminan belum menjadi standar CPO. Usulan standar mutu CPO untuk diproses minyak nabati dari sawit merupakan usulan baru . CPO yang memenuhi syarat mutu, dapat menghasilkan minyak makan dengan kandungan kontaminan memenuhi persyaratan mutu minyak nabati Eropa dan menjamin keamanan pangan untuk konsumen dalam negeri. CPO tersebut dapat diperoleh dengan penerapan Proses Pengolahan Minyak Sawit yang Baik. Panduan ini dapat mengadopsi CXC 79 2019. Sesuai penerapan PP No 86 tahun 2019,instansi yang terlibat dalam penyusunannya adalah Kementerian Pertanian, Kementerian Perindustrian dan BPOM dengan koordinasi oleh Kementerian Koordinator Bidang Perekonomian. Panduan ini dapat menjadi materi diplomasi perdagangan ekspor dan untuk diimplementasikan oleh industri sawit Indonesia.
Efektifkah Penerapan Cukai Minuman Berpemanis untuk Menurunkan Risiko Penyakit Tidak Menular di Indonesia? Policybrief, Submission; Andarwulan, Nuri; Hariyadi, Purwiyatno; Firdaus, Safira
Policy Brief Pertanian, Kelautan, dan Biosains Tropika Vol 6 No 2 (2024): Policy Brief Pertanian, Kelautan dan Biosains Tropika
Publisher : Direktorat Kajian Strategis dan Reputasi Akademik IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agro-maritim.0602.893-899

Abstract

Asupan gula, garam dan lemak dari pangan yang dikonsumsi diduga menjadi faktor risiko PTM. Rerata asupan gula masyarakat Indonesia masih memenuhi rekomendasi WHO dan PerMenkes No. 30 tahun 2013. Identifikasi sumber pangan yang berkontribusi terhadap asupan gula dapat digunakan sebagai input strategi pengendalian asupannya. Hasil survey konsumsi pangan menunjukkan bahwa jenis pangan sebagai kontributor utama asupan gula adalah pangan olahan, diikuti oleh pangan siap saji dan masakan rumah tangga. Menurut UNICEF, tidak ada satu pun kebijakan tunggal yang mampu secara efektif mengatasi permasalahan PTM yang terkait dengan pola konsumsi pangan yang tidak menyehatkan. WHO mengusulkan sejumlah tindakan kebijakan untuk menurunkan risiko PTM dan salah satunya adalah penerapan cukai MBDK. Cukai MBDK sesuai rekomendasi WHO (20-25%) efektif untuk mendorong penurunan prevalensi PTM karena membatasi konsumen membeli MBDK. Kajian literatur secara sistematik menunjukkan penerapan cukai pada minuman bergula berdasarkan model simulasi berpengaruh terhadap penurunan PTM, namun berdasarkan bukti (evidence based) tidak berpengaruh nyata terhadap penurunan PTM. Penerapan cukai terbukti menurunkan volume pembelian dan kandungan gula MBDK.
Proses Produksi Gula Aren Cetak (Arenga pinnata, Merr) Di Indonesia Hutami, Rosy; Pribadi, Moch Fadlal Islamay; Nurcahali, Fani; Septiani, Bunga; Andarwulan, Nuri; Sapanli, Kastana; Zuhud, Ervizal A. M.; Al Manar, Primadika; Ichsan, Nurul; Wahyudi, Slamet
Jurnal Ilmiah Pangan Halal Vol. 5 No. 2 (2023): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v5i2.10237

Abstract

Palm sap (Arenga pinnata, Merr) is one of the palm plants in Indonesia. Palm sap is the basic ingredient for making palm sugar. Palm sugar processing in Indonesia currently still uses traditional methods so the results and quality are inconsistent, to deal with this, further research is needed on the good tapping process, critical parameters of sap and preservatives used, the process of making palm sugar that is good and correct, and the physicochemical content of sap and palm sugar. The research method used is looking at and returning from several reference journals. The process carried out before wiretapping is pre-tapping or tapping after that the sap-tapping process. Fresh sap has a sweet taste, distinctive aroma of sap, and acidity of pH around 6-7, with sucrose content >12%, and alcohol content < 5%. Sucrose, glucose, fructose and other carbohydrates cause sweetness in sap; generally, palm sap consists of water, protein, fat, and carbohydrates. The critical parameter of palm sap is pH, palm sap that can be processed into palm sugar has a pH of 6 – 7, and palm sap is very critical because of the activity of microbes such as yeast and bacteria so preservatives are needed to maintain its quality, which is often used are natural preservatives such as safat, castor beans, hazelnut seeds, coconut oil, jackfruit stems, guava leaves, and mangosteen peel. The process of making palm sugar is simple: heating sap for 3-5 hours until it thickens and then molded into molds to become palm sugar. The chemical characteristics of palm sugar consist of water content, ash content, reducing sugar content, and sucrose content.
Torbangun (Plectranthus amboinicus (Lour.) Spreng) Leaf Extract Upregulates Expression of Lactation-Related Genes in Human Mammary Epithelial Cells MCF-12A Tafzi, Fitry; Andarwulan, Nuri; Giriwono, Puspo Edi; Dewi, Fitriya N.
Indonesian Food Science and Technology Journal Vol. 8 No. 1 (2024): Volume 8 Number 1, December 2024 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v8i1.37364

Abstract

Torbangun (Plectranthus amboinicus (Lour). Spreng) leaf is a herbaceous plant capable of increasing breast milk, although the mechanism of bioactive compounds on the molecular level remains relatively unknown. Therefore, this study aimed to evaluate the effect of torbangun leaf extract on the expression of genes associated with alveologenesis and the formation of milk protein, namely prolactin receptor (PRLR), glucocorticoid receptor (GR), signal transducer, as well as activator of transcription 5A (STAT5A) and b-casein (CSN2). The result showed that the extract and fractions of torbangunleaf had IC50 values above 20 ug/ml against MCF-12A cells. Ethyl acetate fraction also enhanced the expression of gene GR, STAT5A, and CSN2. Water fraction of torbangun leaf enhanced expression of gene PRLR, GR, STAT5A, and CSN2. The bioactive compound was found to increase the expression of genes associated with proliferation, alveologenesis, and the formation of milk protein during gestation and lactation.
Pencucian Crude Palm Oil (CPO) untuk Mitigasi Penurunan 3-MCPDE dan GE pada Pemurnian Minyak Sawit Hidayati, Baiq Pebrianti; Andarwulan , Nuri; Faridah , Didah Nur
Jurnal Teknologi dan Industri Pangan Vol. 35 No. 1 (2024): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2024.35.1.1

Abstract

Crude palm oil (CPO) purification aims to remove or degrade unwanted components such as free fatty acids (FFA), phospholipids, impurities, color pigments, metals, and odors. The CPO purification generally consists of degumming, bleaching, and deodorization process. During the stages, some undesirable compounds are formed, including 3-monochloropropane-1,2-diol ester (3-MCPDE) and glycidyl ester (GE). The main precursors responsible for formation of the two compounds are chlorides and acyl glycerol fractions, especially diacylglycerol (DAG) and this occurs high temperatures in the deodorization process. Therefore, it is necessary to reduce their precursors in order to supress the contaminants. To cope with the problem, a washing process of CPO was proposed as an extra process before a purification stage. The washing process was carried out in two ways, namely wet washing by using water, and dry washing by using bleaching earth (BE) by 2 types of commercial BE (natural and acid activated). Washing processes using wet and dry washing (natural and activated BE) showed comparable effectiveness in reducing 3-MCPDE and GE levels in refined palm oil. As a result, the process successfully reduced 3-MCPDE content to comply with a standard Commission Regulation (EU) 2020/1332, but GE content did not conform to standard.
Studi Senyawa Perisa pada Online Marketplaces di Indonesia: Jenis Senyawa Perisa dan Legalitasnya Agustina, Lenny; Lioe, Hanifah Nuryani; Andarwulan, Nuri
Jurnal Teknologi dan Industri Pangan Vol. 35 No. 1 (2024): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2024.35.1.27

Abstract

Various flavoring agents purchased by micro small medium enterprises (MSME) could be obtained through online marketplace. Their types and legalities have never been investigated in Indonesia. The objective of this study was to obtain an overview of the availability of the flavoring agents on online marketplace and their legality. The legality is defined as the flavoring agents which are marketed and have its compliance to regulation of Indonesian Food and Drug Agency (BPOM), otherwise is illegal. The profiles of online marketed flavoring agents on marketplace are obtained through online survey of flavorings advertisements documented using a check sheet as the tool. Tokopedia and Shopee were chosen as samples in this study because they both are the most popularly e-commerce sites clicked by consumers. A non-probability sampling and sample screening were carried out to obtain eligible samples until it achieved a predetermined amounts. There were 399 flavoring agents observed, with result of 262 legal flavoring agents (65.7%) and the rests were illegal. Mostly, they were of domestic flavorings (98.5 and 88% respectively). The cases of non-conformities forward the rules were: advertising without packaging, repacking, unregistered brands, and incompatible information in their packaging and/or labels when it was cross-checked with BPOM data. Due to the high number of illegal flavoring agents sold online, monitoring of the online flavoring markets should become a priority program of Indonesian government, while consumers need to be cautious. The traders and producer have an urgent action in taking a moral responsibility for the legality of the flavoring agents being marketed.
Co-Authors - Mursalin . Elfi . Mursalin A.A. Ketut Agung Cahyawan W Adawiyah, Dede Ade Nugraheni Herawati Affandi, Arief R Afifah Z. Agista Afni, Sabri Ella Agustin, Denny Agustina, Lenny Ai Mahmudatussa&#039;adah Ai Mahmudatussa’adah Ajeng Kurniasari Putri Al Manar, Primadika Aminudin Aminudin Andarini Diharmi Andri J. Laksana Anik Nur Hidayati Anton Apriyantono Ardiansyah . Arief Rakhman Affandi Awaludin, Mohamad Ayu C. Wulan Ayu Cahyaning Wulan Azis Boing Sitanggang Baiq Pebrianti Hidayati C Hanny Wijaya Dahrul Syah Deddy Muchtadi Dede R. Adawiyah Dede R. Adawiyah Dede R. Adawiyah Dede Robiatul Adawiyah Dedi Fardiaz Dedin F R Denny Agustin Denny Agustin Denny Agustin Desty G. Pratiwi Desty Gitapratiwi Desty Gitapratiwi Desty Gitapratiwi Desty Gitapratiwi Desty Gitapratiwi Dewi Fortuna Ayu Dewi Monita Sari Dewi, Fitriya N. Dian Herawati Dias Indrasti Dina Mariana Dina Mariana Dirayati Hanifah Dodik Briawan Drajat Martianto Drajat Martianto Dwi Fitriani Dwi Fitriani Dwi Ishartani Dwi Karmila Syafriyanti Dwi Rahmawati Dwi Rahmawati Dwiyitno Dwiyitno Dwiyitno Dwiyitno Eddy KemenadyKemenady Efriwati Efriwati Eko Hari Purnomo Elvira Syamsir Endang Prangdimurti Endang Sri Heruwati Endang Sri Heruwati Erka Fitria Ervizal A. M. Zuhud Ervizal Amir Muhammad Zuhud Ervizal AMZU Erwin Riyadi Fadhilah Nur’Azizah farida ariyani Farida Ariyani Feri Kusnandar Fifi Retiaty Firdaus, Safira Fitrah Ernawati FITRY TAFZI Friska Citra Agustia Gema Noor Muhammad Giri Rohmad Barokah Gitapratiwi, Desty Hanifah Nuryani Lioe Hari Eko Irianto Hari Eko Irianto Hartuti, Wiwi Henni Rizki Septiana Hidayati, Rima Hilda Utami Anwar I Nyoman Adi Putra I Wayan Rai Widarta IB Ketut Widnyana Yoga Ineke Kusumawaty Inneke Kusumawaty Inneke Kusumawaty, Inneke Ismail Saleh Ismail Saleh Jan Schwarzbauer Jan Schwarzbauer Juanda Reputra Kartika Sari Kemenady, Eddy Khoerul Bariyah Koji Ishiguro Koji Ishiguro Krisjati, Paulina Gandhes Dian Krisna Margaretta Malau Laksana, Andri J. Laksmi Istikasari Laksono Trisnantoro Larissa Dsikowitzky Larissa Dsikowitzky Layyinan Hafizha Khalish Liber Liber Lilis Nuraida Lily Viruly Lisa Norisza Sjahwil Lula Nadia M. Aman Wirakartakusumah M. Aman Wirakartakusumah Madaniyah, Siti Maggy T. Suhartono MAGGY T. SUHARTONO Maggy T. Suhartono Mala Nurilmala Manar, Primadhika Al Maria Afrida Maria Fransisca Njoman Maryuliano, Ilham Maya Melati MINTARSIH Mirna Isyanti Muhammad Fadillah Muhammad Hasjim Bintoro Djoefrie Hasjim Bintoro Djoefrie Mursalin . MURSALIN MURSALIN Mursalin Mursalin Muslim, Nizar Saeful Nancy Dewi Yuliana ndang Sri Heruwati Nugroho Indrotristanto Nur Aini . Nur Wulandari Nur Wulandari Nur, Ria Choriatul Nurcahali, Fani Palupi, Nurheni Sri Pamungkas, Joko Policybrief, Submission Pribadi, Moch Fadlal Islamay Pribadi, Moch. Fadlal Islamay Prijono, Mariana prima luna Primadhika Al Manar Purwiyatno Hariyadi Purwiyatno Haryadi Puspo Edi Giriwono Putri, Fiadini Putri, Permata Adinda R. Iis Arifiantini Ratih Dewanti -Hariyadi Ria Choriatul Nur Ria Noviar Triana Ria Noviar Triana Ria Noviar Triana Ria Noviar Triana Rimbawan , Rimbawan Rimbawan Rina Ekawati rina ekawati Rini Kesenja Rini Kesenja Rosy Hutami Rusdi Sabri Ella Afni Salsabila, Unik Hanifah Sandra Arifin Aziz Santi Dwi Astuti Santi Dwi Astuti Santi Dwi Astuti sapanli, kastana Satiti Kawuri Putri Satrya Dharmawan Septiana, Henni Rizki Septiani, Bunga SHANNORA YULIASARI Shannora Yuliasari Siswahyudianto Siti Madanijah Siti Madaniyah Slamet Budijanto Slamet Wahyudi Sri Widowati SRI YULIANI Sri Yuliani Sukamto, Ika Sumiyarsi Sutrisno Koswara Syafriyanti, Dwi Karmila Takahiro Noda Takahiro Noda Tanti Lanovia1,2)* Tensiska, Tensiska Tiara Aninditha Tien R. Muchtadi Titi Candra Sunarti Tjahja Muhandri Tri Haryati Tri Haryati Triana, Ria Noviar Tunggul Waloya Victoria Valentina Wahid Yulianto Wardhani, Ajeng Widyaningrum Kusuma Wibowo, Laksono Wincy Wincy Wincy, Wincy Winiati P. Rahayu Winiati Pudji Rahayu Yoga Putranda Yuliani, Sri Yulianti Yulianti YULIASARI, Shannora Yundari, Yundari Zada Agna Talitha Zita L. Sarungallo Zuhud, Ervizal A. M. Zulaikhah Zulaikhah Zulaikhah Zulaikhah Zulaikhah Zulaikhah, Zulaikhah