Article Per Year (5 Year)
p-Index From 2021 - 2026
4.23
P-Index
This Author published in this journals
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
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

Published : 127 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 127 Documents
Search

 6   7   8   9   10 
Karakteristik Fisikokimia dan Sensori Mayonnaise pada Berbagai Komposisi Asam Lemak dari Penggunaan Minyak Nabati Berbeda Hanifah Nuryani Lioe; Nuri Andarwulan; Dwi Rahmawati
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 5 No. 1 (2018)
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

Abstract

Mayonnaise is an oil in water emulsion and used as condiment. Different vegetable oils used for mayonnaise production give different fatty acid compositions. The objective of this study was to determine physicochemical and sensory properties of mayonnaise in the use of different vegetable oils, by analyzing pH, color and viscosity as well as aroma and taste profiles by quantitative descriptive analysis. Sesame oil, palm oil, coconut oil, soybean oil, sunflower oil, a mixture (1:1)of coconut oil and sunflower oil or palm oil and soybean oil were used in formulations to give different compositions of polyunsaturated fatty acids (PUFA), monounsaturated fatty acids (MUFA) and saturated fatty acids (SFA). Mayonnaise characteristics including pH, color (L) and viscosity values which were ranged at 3.12–3.87, 87.47–89.58 and 3700–5513 cp respectively, were less associated to different fatty acid compositions. This also happened to sensory profiles. However principal component analysis result could map SFA/MUFA/PUFA with different characteristics of mayonnaise color, aroma and taste. Mayonnaise samples which correlated to PUFA had lighter color, and characteristics of oily taste and oil aroma, with the use of sunflower oil, meanwhile samples of soybean oil which also correlated to PUFA had the characteristics of mustard aroma, savory taste, acid taste, eggy aroma and mustard taste. MUFA correlated to sweet taste. Characteristics of lemon aroma was close to SFA with the use of coconut oil or its mixture. Therefore, color, aroma and taste of mayonnaise can be affected by the use of different fatty acid compositions.
Pengaruh Perbedaan Jenis Kedelai terhadap Kualitas Mutu Tahu Nuri Andarwulan; Lilis Nuraida; Dede R. Adawiyah; Ria Noviar Triana; Denny Agustin; Desty Gitapratiwi
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 5 No. 2 (2018)
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

Abstract

Tofu is a processed product which is produced by coagulation process of soybean protein extract. The objectives of this study were to evaluate the relation of soybean variety to physicochemical characteristics during processing and the charactiristics of tofu. The soybean (IP new, IP 1 year old, US, Argentina, Indonesia) had moisture content (8.67-9.95%), ash content (5.15-5.36%), protein content (30.33-36.49%),  fat content (15.91-25.11%) and carbohydrate (26.98-35.00%). The highest yield of tofu was found in soybean IP New that was 195.60%, with tofu water content (80.18-83.17%), protein content (8.83-10.69%), and fat content (3.94-6.31%). The highest total solid was found in tofu from Argentina soybean that was 19.82%, while the density of tofu relatively similar (1%) to other tofu. The highest protein recovery and total solid recovery were found in tofu from Argentina soybean (62.05% and 39.62%). Argentina soybean was the best soybean which can be used to produce tofu. That soybean had the best protein recovery and based on texture quality analysis the soybean had similar characteristics with IP New soybean which had the best hardness, elasticity, and cohesiveness.
Sifat Fisikokimia Pati Sagu Termodifikasi dengan Metode Oksidasi Menggunakan Natrium Hipoklorit Erka Fitria; Purwiyatno Hariyadi; Nuri Andarwulan; Ria Noviar Triana
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 5 No. 2 (2018)
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

Abstract

Indonesia has the largest sago plantation area in the world with sago flour production  up to 6.84 metric ton a year. Based on this data, sago starch has the potential to be utilized as food ingredients. However, some of its physicochemical characteristics have weaknesses and become its limitation in the processing and its application on food products.  Therefore, the modification process of sago starch by oxidation method could be used to change its characteristics. Oxidation was done by adding 1%, 2%, and 3% sodium hypoclorite for 30, 60, 90, and 120 minutes. Physicochemical characteristics of  native and oxidized sago starch were measured for comparing their swelling power, solubility, gel strength, whiteness index, syneresis, and paste viscosity profile. The results showed that the carboxyl content increased and the amylose content decreased by the process. As compared to native sago starch, oxidation decreased swelling power capability, increased solubility, gel strength, whiteness index, also increased syneresis at the beginning of oxidation process but decreased with increasing time of oxidation and NaOCl concentration. Oxidation also affected the paste viscosity profile by increasing the pasting temperature, decreasing the peak viscosity, holding viscosity, breakdown viscosity, final viscosity, and setback viscosity. These results showed that oxidized sago starch was better physicochemical characteristic than that of native starch in term of increasing the heat and shear resistant and reducing the tendency of retrogradation.
Pengembangan Produk Krim Biskuit Rasa Lemon dengan Pewarna Lemak Bubuk dan Olein Minyak Sawit Merah Maria Afrida; Nuri Andarwulan; Dede Robiatul Adawiyah
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 4 No. 1 (2017)
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

Abstract

Biscuit cream is an emulsion product which contains fat, sugar, and other ingredients, like milk powder, flavouring, and colorant. Indonesia, as the largest palm oil producer in the world, has a great potential to developed palm oil-based biscuit cream product. One potential product for developed is biscuit cream lemon with red palm oil-based fat powder and red palm oil as colorant. This research devided into some steps, i.e fat powder production, characterization of raw materials, determination of biscuit cream-control formula, manufacture of biscuit cream with fat powder and red palm oil as colorant, and physic, chemist, and sensory analysis of biscuit cream. The result showed that fat powder can not be used as the only colorant in biscuit cream because it provides strong unpleasant palm oil aroma, covers lemon flavor and lemon aroma, and harden the biscuit cream texture. Red palm olein then used together with fat powder to provides color and characterization as expected. The result showed that biscuit cream using fat powder and olein MSM has different characterization with biscuit cream control. The result from sensory evaluation of aroma, flavor, and texture profil showed that biscuit cream using fat powder and olein MSM has similiarity with biscuit cream control profil. 
Studi Pencemaran Logam Berat pada Beras di Daerah Pengolahan Emas Tanpa Izin, Kecamatan Nanggung, Kabupaten Bogor Laksmi Istikasari; Dedi Fardiaz; Nuri Andarwulan
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 4 No. 1 (2017)
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

Abstract

This research was based on the issue of environmental pollution by heavy metals originating from gold processing waste without permission in Nanggung District and its impact on rice around the location. The main purpose is to get a map of contamination of heavy metals (Pb, Cd, Cu, Fe, and Hg) in rice and find out the metal's daily intake of rice. The research consists of several stages, namely: (1) Inventory villages that have gold processing activities without permits, (2) Inventory agricultural land and location mapping, (3) Sampling and preparation of samples, (4) Analysis of heavy metals level in rice, (5) Mapping of heavy metal contamination in rice in Nanggung District. Unlicensed gold processing activities were found in seven villages in Nanggung District. Residents of Nanggung District consume rice from their own fields three times a day as much as 150-250 g. Pb levels in rice ranged from 0.44-3.69 ppm with a percentage of 52.63%, Cd was not detected in all rice. Cu content ranges from 0.01-1.19 ppm with a percentage of 78.95%. Fe in all rice with a range of 2.51-43.56 ppm. Hg levels ranged from 13.70-251.30 ppb with a percentage of 100%. Daily Pb and Hg metal intake from rice in some villages exceeded the Joint WHO/FAO Expert Committee on Food Additives (JECFA) Provisional Maximum Torelable Daily Intake (JECFA), all of which is below the PMTDI value. Total Pb and Hg daily intake in Parakan Muncang and Curug Bitung Villages has exceeded PMTDI, while total Cu and Fe intake is still below PMTDI.
Identifikasi Komponen Antibakteri Pada Ekstrak Buah Takokak Menggunakan Kromatografi Lapis Tipis Hilda Utami Anwar; Nuri Andarwulan; Nancy Dewi Yuliana
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 4 No. 2 (2017)
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

Abstract

. Turkey berry (Solanum torvum Swartz) is one of medicinal plants and indigenous vegetables which grows abundantly in Indonesia. It has been known to have antibacterial activity against some pathogen bacteria, including Bacillus cereus. The aim of this study was to determine turkey berry’s metabolites that have antibacterial activity by TLC method. The dried turkey berry was extracted by eight different combinations of methanol and water. These extracts were then divided into two parts: for antibacterial activity analysis and for TLC analysis. Extract with good antibacterial activity and showed more spots in TLC was further identified by two-dimentional TLC. The Rf score of this extract was also compared with reference compounds. F1 extract which was extracted by methanol:water (1:0) showed the highest diameter of inhibition. It also had more TLC spots than other extracts. F1 extract was then chosen to be identified by two dimentional TLC. It showed 14 sub-spots which have maximum absorption at 200-400 nm. Some sub-spots of F1 extract also showed similar Rf score with reference compounds. Based on its TLC profile, F1 extract contain saponin, gallic acid, quercetin, myricetin, kaempferol, and apigenin. However, since TLC has limited resolution, it is possible that F1 contains other flavonoids and phenolic acids that may also responsible for its antibacterial activity.
Aplikasi Mono-Diasilgliserol dari Fully Hydrogenated Palm Kernel Oil sebagai Emulsifier untuk Margarin Ria Noviar Triana; Nuri Andarwulan; Arief R Affandi; Wincy Wincy; Eddy KemenadyKemenady
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

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Margarine is a water-in-oil emulsion product which contains a minimum of 80% fat and a maximum of 18% water. Commonly used emulsifier in margarine is mono-diacylglycerol (MDAG), which can be produced from fully hydrogenated palm kernel oil (FHPKO). Our previous research succeeded in producing MDAG from FHPKO by using glycerolysis method at lab-scale. The objective of this study was to evaluate the application of MDAG from FHPKO as a margarine emulsifier at pilot plant scale. The evaluation includes physicochemical characteristics of the resulting margarine, and physico-sensory characteristics of pound cake and sweet bread produced using the margarine as ingredient. Two concentrations of MDAG from FHPKO in the formulation of margarine were applied; i.e the standard commercial concentration (0.3%) and a concentration 2 times higher (0.74%) than that of standard. The result showed that the physicochemical characteristic of margarine using MDAG from FHPKO as emulsifier had the same specification as that of standard margarine. The performance in application and sensory evaluation of texture, aroma and flavor of pound cake and sweet bread made from margarine with FHPKO MDAG show similarity with product made with commercial emulsifier. The MDAG from FHPKO could be used as an alternative emulsifier for margarine. 
Optimasi Proses Pengolahan Margarin Krim Skala Pabrik Henni Rizki Septiana; Dede Robiatul Adawiyah; Nuri Andarwulan
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

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Formulation of cream margarine (fat content <80%) has higher water content and more vulnerable to water separation if it is not properly processed. This research is aim to optimize parameter process of cream margarin production by controlling cooling temperature in A unit and C unit rotation in margarine processing unit (MPU), determine minimum throughput of margarine processing unit (MPU), product characterization by conducted chemical and physical analysis and study the effect of direct transport and product’s position in the truck to cream margarine hardness value.. The result showed that the optimum process parameter is SP 6 (AAACAC - 33°C; 21°C; 17°C; 300 rpm; 18°C; 30 rpm which gives expected hardness value. Minimum throughput of margarine processing unit that can achieve 60 gr/cm2 in day 2 is 3000 kg/hour. Product characterization showed that melting point of cream margarin is 36.8°C, water content is 28%, salt content is 2.2%, pH is 4, droplet size is 3.4–4.1μm and solid fat content in 20, 30, 35, and 40°C respectively are 20%, 11%, 7% and 3%. Product that experienced direct transportation give lower hardness value during storage and product’s position in the truck also gives significant impact to hardness value. 
Karakteristik Fisikokimia dan Sensori Mi dengan Substitusi Tepung Kentang Ria Noviar Triana; Nuri Andarwulan; Dede Robiatul Adawiyah; Denny Agustin; Rini Kesenja; Desty Gitapratiwi
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 3 No. 1 (2016): 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

Abstract

Noodles are made from wheat flour, starch, water salt, and other ingredients that improve the texture and flavor of noodles. The objectives of this research were: (1) characterize of dough made using potato flour, (2) characterization physicochemical and sensory characteristics of noodles as affected by potato flour as substituent of wheat flour. The use of potato flour is expected to improve quality of noodles produced either from sensory properties as well as its functional properties. Process for making noodle with potato flour substituted includes mixing (10 minute), resting (5 minute), sheeting (9-13 time), slitting, cutting, steaming (10 minute, 100 °C) and drying (90 minute, 70°C, dried noodles) or frying (1-1.5 minute, 160°C, fried noodles). Good noodle dough can be produced relatively easy if level of substitution by potato flour were not more than 10% (fine flour), 25% (granule), 15% (ground standard flakes), and 5% (standard flakes). Wet noodles subtituted by potato flour had smooth of mouthfeel, addition of potato flour in dried noodles can improve attribute sweet potato aroma, more easy dehydrated and a lower moisture content, while fried noodles subtituted by potato flour produce quite strong attribute sweet potato aroma, improve the taste and lower moisture content. 
Free Glutamate Intake from Foods Among Adults: Case Study in Bogor and Jakarta Lilis Nuraida; Siti Madaniyah; Nuri Andarwulan; Dodik Briawan; Hanifah Nuryani Lioe; Zulaikhah Zulaikhah
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

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Monosodium glutamate (MSG) is a flavor enhancer which has been used for nearly a century to bring out the best avor of food. Its principal component is an amino acid called glutamate or L-glutamic acid. Free glutamate also exists naturally in foods. The aim of the present study was to estimate the exposure of consumers to free glutamates from foods in Jakarta and Bogor, Indonesia. The study was conducted in Jakarta urban area and rural area of Bogor with 222 respondents above 19 years of age. The survey used Food Frequency Questionnaire to estimate the consumption of food predicted to contain free glutamate. The data of food consumption was used to design food samples to be taken from the survey site and analyze for free glutamate content. Analyses of free glutamate content in food were conducted using HPLC with fluorescent detector. The results revealed the most frequent and the highest amount of food consumed both in Jakarta and Bogor area was dish menus of cereal categories. The average food consumption, excluding rice, in Bogor was 816.73 g/cap/day, while in Jakarta was 823.82 g/cap/day with dish menus contribution accounted to more than 70%. Free glutamate content of food samples ranged from undetected to more than 6 mg/g. Free glutamate intake in Bogor was comparable with that of Jakarta, i.e. 2013.76 mg/cap/day and 2068.97 mg/cap/day respectively. The main source of glutamate intake in both in Bogor and Jakarta was dish menus contributing to more than 80% of the total free glutamate intake. Free glutamate intake from food prepared outside the household was comparable with that of food prepared at home. 
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