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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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Isolation and Physicochemical Properties of Rice Bran Protein from Heat-Stabilized Rice Bran Inneke Kusumawaty; Dedi Fardiaz; Nuri Andarwulan; Sri Widowati; Slamet Budijanto
UNEJ e-Proceeding Indonesian Protein Society (IPS), International Seminar and Workshop 2014
Publisher : UPT Penerbitan Universitas Jember

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Abstract

Isolation and the physicochemical properties of rice bran protein concentrate (RBPC) produced from unstabilized and heat-stabilized Pandanwangi and Ciherang rice bran were studied. Rice bran stabilization process optimization done on previous research resulted in the extrusion conditions at a temperature of 130.96oC and screw speed 26.65 Hz. Kjeldahl analysis showed that protein content of unstabilized rice bran protein concentrates (URBPC) and stabilized rice bran protein concentrates (SRBPC) of Pandanwangi and Ciherang were 60.76%, 61.38%, 60.19%, and 60.23% respectively. Amino acid composition showed that polar amino acid composition of RBPC Ciherang was higher than that in Pandanwangi leading to its solubility. The protein percentage of acid-soluble glutelin of Pandanwangi was higher than that in Ciherang rice bran protein concentrate. The molecular weight were in range from 11.19 to 60.29 kDa. Glutelin differentiated into α-glutelin (30-39 kDa) and β-glutelin (19-25 kDa). The  RBPCs from two varieties had similar denaturation temperatures (77.22 - 77.99oC) with enthalpy ranged between 109.72 J/g and 200.98 J/g. Foaming stability and emulsion activities had similiar pattern with solubilities profile and showed no significant difference between varieties (p> 0.05). This finding shows potential protein concentrate of  both heat-stabilized and unstabilized rice bran as food ingredient. Keywords: Heat-stabilized rice bran, rice bran protein, physicochemical properties
POTENSI ANTIOKSIDAN GEL DAN DAUN KACAPIRING (Gardenia jasminoides Ellis) IB Ketut Widnyana Yoga; Nuri Andarwulan; Endang Prangdimurti
Prosiding Seminar Nasional MIPA 2011: PROSIDING SEMINAR NASIONAL MIPA UNDIKSHA 2011
Publisher : Prosiding Seminar Nasional MIPA

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Abstract

Abstract: Leaf of kacapiring (Gardenia jasminoides Ellis) is a part of plant which is having component that can form gel. It has chlorophyll pigment and phenolic compound. The aims of this research were to identificate bioactive compound in leaves and gel which has antioxidant potency. Chlorophyll total was analyzed by spectrophotometer and its derivations of aceton extract (99.9%) by thin layer chromatography (TLC), meanwhile phenolic total and antioxidant capacity were analyzed by spectrophotometer. The result showed that bioactive component of kacapiring leaves and gel were chlorophyll total of 4926.25+190.31 and 1166.86+8.73  mgKg-1db. Both of them had 5 fractions by acetone extract, i.e. chlorophyll a, chlorophyll b, lutein (chlorophyll derivates), feofitine and carotene. Phenolic total in leaves and gel contained 5215.91+2.97 and 2648.16+56.22 GAE/g db, and antioxidant capacity had 1.5 x 10-1+0.00 and 3.1x10-3 +0.00 mM TEAC/mg dw respectively
KARAKTERISTIK NANOEMULSI MINYAK SAWIT MERAH YANG DIPERKAYA BETA KAROTEN SHANNORA YULIASARI; DEDI FARDIAZ; NURI ANDARWULAN; SRI YULIANI
Jurnal Penelitian Tanaman Industri Vol 20, No 3 (2014): September 2014
Publisher : Pusat Penelitian dan Pengembangan Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jlittri.v20n3.2014.111-121

Abstract

ABSTRAKMinyak sawit merah (Red palm oil/RPO) dan β-karoten tidak larutdalam air sehingga sulit diaplikasikan ke dalam produk pangan. Salah satupendekatan untuk meningkatkan kelarutan RPO dan β-karoten adalah emulsifikasi. Penelitian ini bertujuan untuk mendapatkan nanoemulsi RPOdiperkaya β-karoten yang stabil. Penelitian dilaksanakan di LaboratoriumSEAFAST CENTER IPB dari Januari–September 2013. Pada penelitiantahap pertama, nanoemulsi disiapkan melalui tahap-tahap: pengayaan RPOdengan β β-karotenmenggunakan HPH (High Pressure Homogenizer) pada tekanan 34,5 MPadengan 10 siklus. Rasio RPO dan air dalam emulsi adalah 5 : 95; 7,5 :92,5; dan 10 : 90 (b/b), dan persentase Tween 80 sebagai pengemulsiadalah 2,5; 5,0; 7,5; dan 10% (b/b) dari total emulsi. Pada tahap kedua,nanoemulsi disiapkan dengan persentase RPO: 2, 4, dan 6% (b/b) danpengemulsi 1,5; 3,0; dan 4,5% (b/b) dari total emulsi. Hasil penelitiantahap pertama menunjukkan nanoemulsi yang dibuat dengan rasio RPO :air = 5 : 95 dan 7,5 : 92,5 serta pengemulsi 5% (b/b) menghasilkan emulsidengan ukuran droplet 115,1 sampai 145,2 nm dan stabil. Nanoemulsiyang dihasilkan dari penelitian tahap kedua memiliki ukuran droplet 94,9sampai 125,5 nm, dan kadar β-karoten antara 47,6 sampai 130,9 mg/l.Ukuran droplet nanoemulsi yang kurang dari 125 nm dapat dihasilkandengan formula rasio RPO dan pengemulsi kurang dari 2,0.Kata kunci: minyak sawit merah, β-karoten, nanoemulsi, homogenizerABSTRACTRed palm oil (RPO) and β-carotene are insoluble in water. It makescan be used to improve RPO and βThis research is aimed to produce stable RPO nanoemulsion enriched withβ-carotene. The research was conducted in the SEAFAST CENTERLaboratory, Bogor Agriculture University from January to Septemberfollowing steps, i.e. enrichment of RPO with βusing a high pressure homogenizer at a pressure of 34.5 MPa in 10 cycles.The ratio of RPO and water in the mixture were 5 : 95; 7.5 : 92.5; and 10 :10% (w/w) of the total emulsions. In the second stage, nanoemulsionswere prepared on various RPO percentage of 2, 4, and 6% (w/w) andhad a droplet size from 115.1 to 145.2 nm and stable. Nanoemulsions wereresulting from the second stage had droplet size from 94.9 to 125.5 nm,and β-carotene content were 47.6 to 130.9 mg/l. Droplet size ofnanoemulsions is less than 125 nm. It can be produced with RPO andKey words: red palm oil, β-carotene, nanoemulsion, homogenizer
FRAKSINASI KERING MINYAK KELAPA MENGGUNAKAN KRISTALISATOR SKALA 120 KG UNTUK MENGHASILKAN FRAKSI MINYAK KAYA TRIASILGLISER0L RANTAI MENENGAH MURSALIN MURSALIN; PURWIYATNO HARIYADI; EKO HARI PURNOMO; NURI ANDARWULAN; DEDI FARDIAZ
Jurnal Penelitian Tanaman Industri Vol 19, No 1 (2013): Maret 2013
Publisher : Pusat Penelitian dan Pengembangan Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jlittri.v19n1.2013.41-50

Abstract

ABSTRAKMinyak kelapa merupakan sumber medium chain triglycerides(MCT) utama. Melalui proses fraksinasi dapat dihasilkan fraksi minyakdengan kandungan MCT tinggi. Penelitian ini bertujuan untuk mempelajaripengaruh berbagai faktor perlakuan dingin terhadap kristalisasi danfraksinasi minyak kelapa, serta untuk menetapkan prosedur pendinginanyang efektif dalam menghasilkan fraksi minyak dengan kandungan MCTtinggi. Penelitian dilaksanakan di Laboratorium SEAFAST CENTER IPBdari bulan Maret 2012 sampai bulan Februari 2013. Fraksinasi dilakukandengan memanaskan minyak pada suhu 70°C lalu didinginkan padaberbagai laju pendinginan untuk mencapai beberapa variasi suhukristalisasi, diaduk dengan kecepatan 15 rpm, dibiarkan mengkristal padalama waktu yang berbeda (hingga 900 menit), serta difraksinasi denganpenyaringan vakum menggunakan kertas Whatman 40. Tiga tahappendinginan yang merupakan faktor kunci keberhasilan proses kristalisasiminyak kelapa yaitu tahap pendinginan awal dari suhu 70 hingga 29°C;tahap pendinginan kritis 29°C hingga suhu kristalisasi; dan tahapkristalisasi itu sendiri. Pada tahap pertama minyak kelapa didinginkansecepat mungkin untuk menurunkan waktu proses, tetapi pada tahap keduaharus dilaksanakan dengan laju pendinginan lambat (kurang dari 0,176°C/menit) untuk menghasilkan kristal yang berukuran besar dan tidak mudahmeleleh. Minyak dengan kandungan triasilgliserol tinggi dapat diperolehdari fraksi olein minyak kelapa. Pada perlakuan suhu kristalisasi 21,30-21,73°C untuk laju pendinginan kritis antara 0,013 hingga 0,176°C/menit,semakin rendah laju pendinginan kritis dan semakin lama proseskristalisasi maka kandungan MCT fraksi olein yang dihasilkan akansemakin tinggi.Kata kunci: minyak kelapa, laju pendinginan, kristalisasi, fraksinasi, MCTABSTRACTCoconut oil is the main source of medium chain triglycerides(MCT). Fractionation produce oil fraction containing MCT concentrate.This research aims to study the influence of various factors of coolingtreatment on the crystallization and fractionation of coconut oil, and toestablish effective cooling procedure to produce oil fraction with highMCT content. The research was conducted in Laboratorium of SEAFASTCENTER IPB from March 2012 to February 2013. Coconut oil washeated at 70°C then cooled at different cooling rate to reach variouscrystalization temperatures. The oil was then stirred at 15 rpm and allow tocrystallized at different period of time (up to 900 min), and finallyfractionated by vacuum filtration using Whatman #40 paper. Fractionationtemperatures was the same as crystalization temperature. The resultsshowed that there were three distinct cooling regimes critical tocrystallization process, i.e temperature range from 70 to 29°C; 29°C tocrystallization temperature; and crystallization temperature. In the firstregime, melted coconut oil might be cooled quickly to save time, but in thesecond regime need be done with a cooling rate of less than 0.176°C/minto produce physically stable crystal. Oil with high triacylglycerol contentcould be obtained from olein fraction of coconut oil. At the crystallizationtemperature 21.30-21.73°C for the critical cooling rate between 0.013 to0.176°C/min, the higher MCT content of olein fraction were produced bythe lower critical cooling rate and the longer crystallization process.Keywords: fractionation, crystallization, MCT, coconut oil, cooling rate.
Tren Flavor Produk Pangan di Indonesia, Malaysia, Filipina, dan Thailand Lisa Norisza Sjahwil; Nuri Andarwulan; Purwiyatno Hariyadi
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 1 No. 1 (2014): 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

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Abstract

This study aimed to determine avor trend of food products launched within major ASEAN countries of Indonesia, Malaysia, Filipina and Thailand in 2006 – 2010 where their domestic market continues to grow. Materials used in this study were secondary data-subscribed via Mintel, Euromoni- tor, Datamonitor and other literatures associated with launches, demographic, and culinary information. Product launches positively correlate with Gross Domestic Product (GDP) (R2=0.796). The ve common food categories of food products launched were non-alcoholic beverages, bakery, sauce and seasonings, snacks and dairy products. Domestic ranking (rank 1–4) of these food categories was slightly difference for each country. The 5th rank for each country was different i.e. Malaysia with dairy products, Indonesia with baby foods, Philippines with sugar and gum confectionery and Thailand with meals and meal centers. The difference was mostly related to social-economy factor. Flavor trends in non-alcoholic beverages were fruits and chocolate; bakery were chocolate, strawberry, vanilla and dairy such as cheese, milk and but- ter; sauce and seasonings were chili-pepper, soy sauce, tomato, barbeque; snacks were cheese, barbeque, spice/spicy and dairy products were chocolate, strawberry, vanilla.
Profil Senyawa Volatil Identitas Nutmeg Oil, Patchouli Oil dan Fresh Ginger Oil Asal Indonesia Erwin Riyadi; Nuri Andarwulan; Didah Nur Faridah
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 1 No. 1 (2014): 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

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Abstract

The aim of this study was to identify the volatile compounds of nutmeg oil, patchouli and fresh ginger oil from Indonesia and to conduct gap analysis of its volatile compounds profile with both national and international standards. Nutmeg oils were collected from Sulawesi and Java. Patchouli oils were collected from Sulawesi, Java and Sumatra. Fresh ginger oil was collected from Java. The volatile oils were analyzed by Gas Chromatography (GC) and Gas Chromatography Mass Spectrometry (GC-MS) for identification and quantification of their volatile compounds. 35 compounds were identified in Sulawesi and Java nutmeg oil, and the major compounds were alpha pinene, sabinene, beta pinene and myristicin. The profile of volatile compounds of these nutmeg oils were in specification of Firmenich standard and out of specification of European Parmaque (EP) standard. The quality of Java nutmeg oil was found better than that of Sulawesi nutmeg oil. In Sulawesi, Java and Sumatra patchouli oils, 33 compounds were identified. Patchouli alcohol was the major compound in patchouli oil. The second major compounds were alpha guaiene, seychellene, alpha patchouelene and alpha bulnesene. Patchouli oil from Sulawesi was in specification of International Standard (ISO and Firmenich standard) and out of speci cation of national standard. (SNI) However, the patchouli oil from Java and Sumatra were in specification of all standards. Fresh ginger oil contained 70 compounds with champene, beta phellandrene, alpha curcumene, zingiberene and beta sesquephelandrene as major compounds.   
Peningkatan Kualitas Cita Rasa Makanan Rumah Sakit untuk Mempercepat Penyembuhan Pasien Liber Liber; Nuri Andarwulan; Dede Robiatul Adawiyah
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 1 No. 2 (2014): 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

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Abstract

Provision of nutrition and ensuring its suf cient consumption in hospital is one key aspect in the care of hospitalized patients. The objectives of this study were: (1) to identify the kind of foods and im- provement of its sensory quality in the hospital menu, (2) to analyze the effect of improved sensory quality on consumption and nutrient intake of patients, health status, and duration of medical treatment. Different kinds of food were identi ed from a 10 days hospital menu by hospital chef and nutritionist. Their sensory quality was improved by adding commercial seasoning powder. This intervention study was conducted as a blind random control trial at a state hospital involving 100 TBC patients. The food consumption and nutrient intake for patients given seasoned food showed signi cant increase (t-test p= 0.000 for P< 0.05) compared with control (1574.2±10.9 g/day vs. 1355.4±51.7 g/day respectively). Whereas nutrient intake of patients receiving intervention was higher: energy (2213.3±16.8 kcal), protein (83±1.8 g), fat (62.5±0.7 g), carbohydrate (331±13 g), vitamin C (89.3±3.4 mg) and zinc (9.5±0.2 mg). However, iron intake of showed no difference (t-test p= 0.566 for P> 0.05). Furthermore, the body weight and BMI of patients receiving intervention increased by (1.3±1 kg) and (0.5±0.4); while control patients weight and BMI decreased by (-1,2±1.1 kg) and (-4.3±0.4), respectively. The duration of treatment in hospital for patients receving seasoned food was 4.5 days shorter than control. Thus, improving sensory quality of hospital foods increased the nutrient intake and decreased duration of medical treatment in hospitalized patients. 
Identifikasi Sumber Glutamat Bebas pada Menu Hidangan Indonesia Nuri Andarwulan; Lilis Nuraida; Purwiyatno Hariyadi; Siti Madanijah; Zulaikhah Zulaikhah; Desty Gitapratiwi
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 2 No. 1 (2015): 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

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Abstract

The study aimed to evaluate free glutamate content occurs naturally in prepared foods or dish menus. Fifteen selected Indonesian dish menus were categorized to three major groups, i.e. dish menu with monosodium glutamate (MSG) addition, dish menu with seasoning and/or condiment containing glutamate addition, and dish menu with MSG, seasoning and/or condiment containing glutamate addition. Each dish menu was prepared at the kitchen laboratory by standardizing the ingredients, composition and cooking process, followed by analysis of free glutamate content in dish menu, its raw material mix, and basic seasoning using HPLC method. The study results showed that raw materials such as chicken, fermented-tofu solid waste (oncom), meatball, cabbage, fried onion, tomato, and fried potato contributed to the free glutamate content in dish menus. Addition of MSG, seasoning and/or condiments de nitely contributed to free glutamate content in the dish menus, ranged 9.8-142.9% for MSG added and 7.9- 100% for seasoning and/or condiments added. The dish menus with MSG addition which contributed to higher free glutamate content were fried tempe, rice cake with vegetable soup in coconut milk, and spiced chicken soup. Meanwhile, the dish menus with seasoning/ condiment addition contributed to higher free glutamate content were stir-fry water crest, mixed vegetable in chicken soup, chicken rice porridge. Cooking practices could increase or reduce free glutamate content in dish menus, ranged from -86.2 to 43.3%. 
Identifikasi Atribut Rasa dan Aroma Mayonnaise dengan Metode Quantitative Descriptive Analysis Dwi Rahmawati; Nuri Andarwulan; Hanifah Nuryani Lioe
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 2 No. 2 (2015): 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

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Abstract

Quantitative descriptive analysis (QDA) is a descriptive sensory technique commonly used to develop sensory description of a food product with some attributes and their references together with specific scores. Trained panelists were involved in the analysis. The QDA analysis consists of focus group discussion (FGD), panelists training, and sensorial evaluation. This study determined sensory attributes of mayonnaise and their references by QDA. Eleven sensorial attributes of mayonnaise were obtained by FGD. The aroma attributes were identified as lemon aroma, eggy aroma, mustard aroma, and oily aroma. The taste attributes were salty taste, umami taste, sweet taste, sour taste, eggy taste, mustard taste and oily taste. The result of sample evaluation by QDA showed that oily aroma and oily taste gave strong attributes on mayonnaise. 
Profil Komposisi BTP Campuran, Pelabelan, dan Penggunaannya pada Industri Rumah Tangga Pangan (IRTP) di DKI Jakarta Dewi Monita Sari; Nuri Andarwulan; Dedi Fardiaz
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 6 No. 1 (2019)
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.2019.6.38

Abstract

Mixed food additives had been registered at BPOM since 2012. However regulation concerning mixed food additives was issued in 2016 and applied in 2017. The compliance assessment regarding registered mixed food additives has not been conducted so far. This research was aimed to identify composition and the use of mixed food additives as declared on label, evaluate its compliance with regulation and its use by home food industries in Jakarta. The secondary data regarding the composition of mixed food additives were obtained from BPOM, while the primary data regarding the decralation of mixed food additives were obtained from the market in DKI Jakarta. The results showed that 78% (494/632) registered mixed food additives were flavoring and colouring mixed food additive. The composition of mixed food additives divided into 3 part, namely the primary food additive which has a technological function in the final food product, the secondary food additive which has a technological function on mixed food additives and other ingredients that determine mixed food additives form (liquid, solid, powder, and paste/semisolid). The level of label sample complied with the regulation were 57% (49/86). Regarding to survey result on 18 home food industry, 7 were founded to use 16 kinds of mixed food additives. The application of 4 among these 16 kinds of mixed food additives were exceeded based on maximum limit of the regulation that had been stated by BPOM.
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 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 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 Mariana Prijono 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 Nurul Ichsan Palupi, Nurheni Sri Pamungkas, Joko Policybrief, Submission Pribadi, Moch Fadlal Islamay Pribadi, Moch. Fadlal Islamay 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 Sutrisno Koswara Syafriyanti, Dwi Karmila Takahiro Noda Takahiro Noda Tanti Lanovia1,2)* Tensiska, Tensiska 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 Winnugroho Wiratman, Manfaluthy Hakim, Tiara Aninditha, Aru W. Sudoyo, Joedo Prihartono Wiwi Hartuti 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