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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

Author-ID : 227226

Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Other

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VALIDASI MODIFIKASI METODE WEIßHAAR UNTUK ANALISIS 3-MCPD ESTER DALAM MINYAK GORENG SAWIT [Validation of Modified Weißhaar’s Method for 3-MCPD Esters Analysis in Palm Oil] Tanti Lanovia1,2)*; Nuri Andarwulan1,3); Purwiyatno Hariyadi1,3)
Jurnal Teknologi dan Industri Pangan Vol. 25 No. 2 (2014): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

The 3-monochloropropane-1,2-diol (3-MCPD) and 3-MCPD esters were found in any type of refined vegetable oil -mostly produced during the refining process- and recognized as emerging food contaminants. Several analytical methods have been developed and one of which was a Weißhaar's method. The study aims to validate the modified Weißhaar's method for analysis of 3-MCPD and 3-MCPD esters in refined palm oil. Ion fragments were used for identification and quantification of 3-MCPD and 3-MCPD-d5. 3-MCPD was determined by GC-MS after released from its ester by transesterification with sodium methoxide and derivatized with phenylboronic acid. The validation showed that liniarity response (r=0.994) was observed from a linear regression by using external standard and internal standard at a concentration range of 0.008 and 0.377 µg mL-1. The LOD of the validated method was 0.06 µg g-1 while its LOQ was 0.20 µg g-1, precision (relative standard deviation, RSD) was 6.16%, and accuracy (as percentage of recovery) was in the range of 95.83-113.27%. This results indicated that the modified method was valuable and sensitive for detection of 3-MCPD and 3-MCPD esters. Using the validated method, 3-MCPD esters content of a commercial palm oil sample was determined and calculated as the difference between total 3-MCPD and free 3-MCPD, which was 13.24 µg g-1. Total 3-MCPD content of several palm oils were at a concentration range of 13.94-34.52 µg g-1. These results also showed that there was a correlation between 3-MCPD with diacylglyceride (DAG). Samples with DAG content gave a high test results of 3-MCPD with a coefficient of correlation of r=0.752.

PENGARUH WAKTU DAN SUHU GLISEROLISIS TERHADAP SIFAT KIMIA MONO-DIASILGLISEROL PADA SKALA PILOT PLANT Arief R. Affandi; Nuri Andarwulan; Purwiyatno Hariyadi
Jurnal Teknologi dan Industri Pangan Vol. 28 No. 2 (2017): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Mono and Diacylglycerol (MDAG) is one of the food additives that can be used for stabilizing food emulsion system. MDAG is commercially manufactured through glycerolysis reaction at high temperatures and catalyzed by inorganic alkaline such as NaOH. This process results in an equilibrium mixture containing partial glycerol esters and excess of glycerol. The present study describes the effect of reaction temperature and time in a 50 kg-pilot plant production on the chemical properties of the resulting MDAG emulsifier. Fully hydrogenated palm stearin (FHPS) and NaOH were used as the substrate and catalyst, respectively. The production was conducted following a factorial experiment in a completely randomized design with two variable combinations, i.e. temperatures at 170, 180, and 185°C; and times of 120 and 180 min. Each experiment combination was conducted in two replications. The glycerolysis reaction at 180°C for 180 min produced the highest yield of MDAG, i.e. 87.2±1.41%, which comprised of 48.78±2.28% monoacylglycerol (MAG), 30.92±1.23% diacylglycerol (DAG), 4.79±0.61% triacylglycerol (TAG), 1.97±0.04% free fatty acid (FFA), and 2.35±0.05% free glycerol.

STABILITAS FOTOOKSIDASI MINYAK GORENG SAWIT YANG DIFORTIFIKASI DENGAN MINYAK SAWIT MERAH Nuri Andarwulan; Gema Noor Muhammad; Afifah Z. Agista; Satrya Dharmawan; Dwi Fitriani; Ayu C. Wulan; Desty G. Pratiwi; Winiati P. Rahayu; Drajat Martianto; Purwiyatno Hariyadi
Jurnal Teknologi dan Industri Pangan Vol. 27 No. 1 (2016): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Deterioriation of palm oil fortified with vitamin A and provitamin A could be caused by the presence of oxygen and light exposure. The purpose of this study was to determine the effect of the initial peroxide value (PV) in palm oil (1.99, 3.98, and 9.95 meq O2/kg oil) and light intensity (15000, 10000, and 5000 lux) on the rate of oxidation and the shelf life of palm oil fortified with Red Palm Oil (RPO) equal to 45 IU vitamin A. The RPO contained β-carotene as provitamin A in the amount of 504.67 ppm. The PV and free fatty acid (FFA) content were observed as the parameters of oil deterioriation during storage. The results showed that the rate of PV was influenced by light intensity, while the rate of FFA formation were more influenced by the amount of initial PV in the oil. Based on the palm oil standard quality for PV (SNI 7709: 2012), the shelf life of palm oil with the lowest initial PV at ambient temperature was 9.5 days, while that with the highest PV was 1.32 hours. The deterioration rate of RPO fortified palm oil due to light exposure was also compared with its deterioration rate due to heat and the deterioration rate of palm oil fortified with vitamin A. The shelf life of vitamin A fortified palm oil stored in the dark was 90.67 days, while RPO fortified palm oil was 68.12 days. This shelf life results showed that RPO had a potency as provitamin A fortificant for palm oil as long as it is stored in a closed container in the dark.

VALIDASI METODE ANALISIS ASAM LEMAK TRANS DALAM MAKANAN BERDASARKAN AOCS OFFICIAL METHOD Ce 1h-05 Maria Fransisca Njoman; Nuri Andarwulan
Jurnal Teknologi dan Industri Pangan Vol. 27 No. 1 (2016): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Cardiovascular disease is related to the high consumption of trans fatty acid. This issue has driven SEAFAST IPB Laboratory to develop a trans fatty acid analysis method for gas chromatography based on AOCS Official Method Ce 1h-05. This research was aimed to validate the method via three steps: preparation step, procedure orientation test, and method validation. During instrument performance testing in the preparation step, linearity, limit of detection (LoD), limit of quantitation (LoQ), range, and precision parameters were validated for FAME 9t-C18:1 and C18:2 isomer mixed standard solution. During the method validation step, specificity, precision and accuracy parameters were validated for 9t-C18:1 compound attached to food matrix, i.e. doughnut. The instrument validation result of 9t-C18:1 standard solution had fulfilled the criteria of linearity (r2=1, requirement r2 > 0.990) within the range of 0.0020 to 0.1200 mg/mL; precision (RSD) 0.24%; LoD 0.0007 mg/mL and LoQ 0.0020 mg/mL. The instrument validation result for each isomer in C18:2 standard solution also met the criteria of linearity (r2= 0.9999, requirement r2 > 0.990) with precision (RSD), LoD and LoQ respectively; 1) 9t,12t-C18:2: 1.40%; 0.0033 mg/mL; 0.0100 mg/mL; 2) 9t,12c-C18:2: 1.89%; 0.0015 mg/mL; 0.0045 mg/mL; 3) 9c,12t-C18:2: 2.39%; 0.0015 mg/mL; 0.0044 mg/mL; 4) C18:2 cis: 3.39%; 0.0006 mg/mL; 0.0019 mg/mL. The validation result for 9t-C18:1 in 100 mg fat extract of doughnut suggested that the modified method is validated in term of specificity (Rs = 1.2), precision (RSD fatty acid content (mg/g) = 1.78%; RSD percentage of fatty acid content towards total fatty acid = 0.72%) and accuracy (as percentage of recovery) 80.54-94.25%.

DETERMINATION OF APPROPRIATE TECHNIQUE ON CRYSTALLIZATION AND FRACTIONATION OF COCONUT OIL - Mursalin; Purwiyatno Hariyadi; Eko Hari Purnomo; Nuri Andarwulan; Dedi Fardiaz
Jurnal Teknologi dan Industri Pangan Vol. 27 No. 2 (2016): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Each kind of oil has different characteristics and physico-chemical properties. Therefore, cooling method applied during dry fractionation of oil must be specifically designed. Fractionation condition of coconut oil commonly uses the fractionation data of palm oil, soybean oil, butter milk, and other commercial oil. Therefore, a more suitable cooling method for coconut oil needs to be investigated. The study showed that there were three distinct cooling phases critical to crystallization process, i.e. initial cooling, critical cooling and crystallization phase. The initial cooling phase is a process of lowering the rejuvenated oil temperature to the temperature for the onset of oil crystallization. For coconut oil, the onset of crystallization temperature was found at 29°C. The critical cooling phase is cooling from 29°C to the crystallization temperature. Crystallization phase is a phase to maintain the oil temperature constant at a predetermined crystallization temperature. In the initial cooling phase, melted coconut oil might be cooled quickly to save time but in the critical cooling phase, it should be done with a cooling rate of less than 0.176°C/min to produce a physically stable crystal. This study has successfully formulated a typical dry fractionation for coconut oil at pilot plant scale (120 kg) and resulted in an effective cooling procedure to produce oil fractions with physico-chemical properties as expected. The conditions and essential requirements that must be managed and maintained in a dry fractionation stage of coconut oil had been identified and were known. Hence, the fractionation process for specific purposes can be designed in a more practical way.

KARAKTERISTIK TEPUNG TALAS VARIETAS BENTUL DAN SATOIMO HASIL FERMENTASI TERKENDALI DENGAN INOKULUM KOMERSIAL Santi Dwi Astuti; Nuri Andarwulan; Dedi Fardiaz; Eko Hari Purnomo
Jurnal Teknologi dan Industri Pangan Vol. 28 No. 2 (2017): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Taro is one of non-rice carbohydrate sources which is rich in dietary fiber and minerals, mainly potassium, magnesium, calcium, dan phosphorus. The objectives of this research were to obtain taro flour with high amylose content and various pasting properties for different food ingredients through controlled fermentation technology using commercial inoculums. There are two taro varieties studied, namely Bentul and Satoimo. The fermentation time conducted were 12, 24, 36, and 48 hours. The commercial inoculums added were NKL, Bimo CF, and Fermipan. The results showed that fermentation of taro with Bimo CF for 48 hours increase the amylose content (66.82% for Bentul variety and 61.08% for Satoimo). The growth of mold contributed to the increase in amylose content. Longer fermentation time increase the breakdown and final viscosity of Bentul taro flour, but decrease the same characteristics in Satoimo flour. Fermented bentul taro flour has amylograph pattern similar to type A, while Satoimo has type C. Fermentation using Bimo CF for 48 hours produced the highest final viscosity in Bentul taro flour (3405 cP) thus it is potential to be used as a filler in products processed at low temperature. Meanwhile Satoimo taro produced flour with lowest breakdown viscosity (0.75 cP), therefore it is potential to be used as a filler in products processed at high temperature.

RETENSI FORTIFIKAN VITAMIN A DAN β-KAROTEN DALAM MINYAK GORENG SAWIT SELAMA PEMASAKAN Drajat Martianto; Nuri Andarwulan; Yoga Putranda
Jurnal Teknologi dan Industri Pangan Vol. 29 No. 2 (2018): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

This study was carried out to obtain information on fortificants (vitamin A and β-carotene) stability in fortified palm oil. Four types of fortified palm oils were used in this research: palm oil fortified with red palm oil or RPO (containing β-carotene) 47.08 IU/g, vitamin A (Retinyl palmitate) 56.59 IU/g, combination A (targeted concentration of 30 IU β-carotene RPO and 15 IU vitamin A) 45.65 IU/g and combination B (targeted concentration of 15 IU β-carotene RPO and 30 IU vitamin A) 45.95 IU/g. These fortified oils were then used for shallow frying and sautéing (stir frying). Tofu was used in shallow frying and the oil was reused three times each day for several days. Meanwhile, bean sprout was used for sautéing. The used oils after shallow frying was then analyzed for vitamin A and β-carotene retention, as well as its other cha-racteristics such as peroxide value and free fatty acid (FFA) content. The sauted sprouts was also ana-lyzed for its fortificants retention. The capacity of oil to retain vitamin A and β-carotene decreased over the repeated use in frying. During the first frying, the retention of fortificants was not significanly differrent (P=0.05). In the second and third frying, β-carotene was less retained than the vitamin A. Fortificant combi-nation A and B had similar stability. The peroxide value of the oils increased until the second frying, then decreased. Starting the fourth use, the FFA percentage has not increased much hardly increased. The highest yield of fortificant in sautéed sprouts was vitamin A (63.37%), followed by combination B (53.42%), combination A (50.60%), and RPO (34.86%). Sautéed sprout (150 g) contained fortificant contributing to the fulfillment of vitamin A adequacy of 32.71-92.93%.

APLIKASI FOSFAT PADA PROSES EKSTRAKSI TEH HIJAU UNTUK MINUMAN TEH HIJAU SIAP MINUM Rima Hidayati; Nuri Andarwulan; Dian Herawati
Jurnal Teknologi dan Industri Pangan Vol. 32 No. 1 (2021): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2021.32.1.36

Color is one of quality parameters that affects consumer intention to purchase ready to drink (RTD) green tea. Consumers expect RTD green tea to have yellow greenish color, however the color becomes brown and darker during the shelf life. This study aimed to evaluate the effect of phosphate mix addition to water prior to green tea leaves extraction on pH, color, and the tannin in tea extract, pre-RTD, and RTD during incubation period at 60°C for 2 days. The pre-RTD contained tea extract, sugar, and ascorbic acid. Addition of sodium bicarbonate was done in pre-RTD to obtain RTD with pH of 6.1±0.2. The type of phos-phate used was sodium acid pyrophosphate (SAPP) and phosphoric acid. The concentrations of SAPP were 650 and 1300 mg/L, while those of phosphoric acid were 125, 250, and 500 mg/L.The total phospho-rous added from the combination of SAPP and phosphoric acid was 221-521 mg/L. Meanwhile, green tea extracted without phosphate was used as a control. The results showed that phosphate addition to water prior to green tea extraction caused decrease in pH of tea extract from 5.83±0.18 to 2.8-3.8, decrease in browning intensity, and reduced tannin degradation during the incubation period. Sugar and ascorbic acid added to the tea extract resulted in pH in all samples <4.0 and maintained the lightness of the pre-RTD. Phosphate application was not able to retain the color of RTD after incubation period. This study showed that addition of phosphorous as a combination of SAPP and phosphoric acid to water at concentrations of 221-521 mg/L prior to green tea extraction had positive impact in reducing browning intensity of RTD green tea with pH of lower than 4.0.

Viscosity profile of Eucheuma spinosum carrageenan from Nusa Penida (Bali), Sumenep (Madura), and Takalar (Sulawesi Selatan) Andarini Diharm Diharmi; Dedi Fardiaz; Nuri Andarwulan; Endang Sri Heruwati
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18 No 3 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

The research was conducted to determine the viscosity profile of carrageenan solution obtained from three different coastal region of Nusa Penida, Sumenep, and Takalar as a result of a decrease in temperature with presence cations K+ and Ca2+. Carrageenan was extracted from Eucheuma spinosum using hot alkaline calcium hydroxide Ca(OH)2 at 95°C, pH was decreased with HCl, carrageenan was precipitated with ethanol, dried and grinded. The viscosity profile of carrageenan was determined by addition of K+ (0.005-0.03% KCl) and Ca2+ (0.005-0.02% CaCl2)using a Rapid Visco Analyser (RVA). The viscosity profile of carrageenan solution changed upon cooling started from a dilute at the initial temperature of 80°C, and then increased as temperature decreased to 20°C. The viscosity of carrageenan E. spinosum from Nusa Penida, Sumenep, and Takalar without the addition of K+ and Ca2+ at a temperature of 80°C respectively were 90, 120, and 130 mPa.s. The viscosity of carrageenan from Nusa Penida, Sumenep, and Takalar in the presence of K+ and Ca2+ increased with increasing time and decreasing temperature. The viscosity of carrageenan from Nusa Penida in the presence of K+ (0.005-0.03% KCl) at 55oC becomes 125, 250, 300 mPa.s, Sumenep 280, 290, and 360 mPa.s, and Takalar 420, 420, and 420 mPa.s. While, in the presence of Ca2+ (0.01-0.02% % CaCl2) at 55oC, the viscosity of carrageenan from Nusa Penida, Sumenep, and Takalar have been formed gelling. Increasing of viscosity of carrageenan from Nusa Penida, Sumenep, and Takalar in the presence of kation Ca2+ was required a faster time and higher temperatures than K+. Carrageenan solution from E. spinosum originated from different coastal regions showed different viscosity profiles.Keywords: Eucheuma spinosum, carrageenan, cation, temperature, viscosity profile

Penapisan Senyawa Bioaktif pada Siput Laut Gonggong (Laevistrombus turturella) Asal Bintan : Bioactive Compound Screening of Gonggong Snail (Laevistrombus turturella) Lily Viruly; Nuri Andarwulan; Maggy T. Suhartono; Mala Nurilmala
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 23 No 2 (2020): Jurnal Pengolahan Hasil Perikanan Indonesia 23(2)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v23i2.32041

Siput laut gonggong asal Bintan merupakan salah satu gastropoda laut yang belum dimanfaatkan secara optimal. Siput ini merupakan makanan laut khas Bintan dan harganya sangat mahal. Secara empiris, siput ini dipercaya dapat meningkatkan stamina dan vitalitas. Tujuan penelitian ini adalah untuk melakukan penapisan senyawa bioaktif pada siput laut gonggong asal Bintan yaitu aktivitas antioksidan dan aktivitas antimikroba. Aktivitas antioksidan dianalisis menggunakan metode DPPH dan aktivitas antimikroba dianalisis menggunakan metode difusi sumur. Aktivitas antioksidan ekstrak gonggong bercangkang tipis dengan IC50 1.433,08±0,01 ppm lebih tinggi daripada gonggong bercangkang tebal dengan IC50= 2.051,55±0,10 ppm. Aktivitas antimikroba pada ekstrak gonggong lebih baik pada bakteri Gram positif daripada bakteri Gram negatif. Ekstrak gonggong rebus bercangkang tebal memiliki aktivitas antimikroba yang paling tinggi dengan nilai rata-rata diameter daya hambat (DDH) yaitu 25,53±0,12 mm.

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'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 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

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