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All Journal HAYATI Journal of Biosciences MEDIA PETERNAKAN - Journal of Animal Science and Technology Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Akuakultur Indonesia Microbiology Indonesia BIOTROPIA - The Southeast Asian Journal of Tropical Biology Journal of Tropical Soils BERKALA SAINSTEK Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Jurnal Penelitian Pascapanen Pertanian Indonesian Journal of Biotechnology Jurnal Sumberdaya Hayati BERITA BIOLOGI JURNAL BIOLOGI INDONESIA Jurnal Bioteknologi & Biosains Indonesia (JBBI) JFMR (Journal of Fisheries and Marine Research) Jurnal Penelitian Pendidikan IPA (JPPIPA) Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology BIOEDUSCIENCE Jurnal Ilmu Nutrisi dan Teknologi Pakan Indonesian Journal of Chemistry Biosaintifika: Journal of Biology & Biology Education Menara Perkebunan Livestock and Animal Research Makara Journal of Science Jurnal Natural Berita Biologi Jurnal Perikanan Darat dan Pesisir (JPDP) Biodiversitas Journal of Biological Diversity

Anja Meryandini

Department Of Biology, Faculty Of Mathematics And Natural Sciences, IPB University, IPB Darmaga Campus, Bogor 16680; Center For Biotechnology, International Research Institute, IPB University, IPB Darmaga Campus, Bogor 16680

Author-ID : 229368

Agriculture, Biological Sciences & Forestry Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Earth & Planetary Sciences Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Neuroscience Physics Veterinary

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Enzymatic Hydrolysis of Porang by Streptomyces violascens BF 3.10 Mannanase for the Production of Mannooligosaccharides Azizah Hikma Safitri; Anja Meryandini; Yopi -
Media Peternakan Vol. 37 No. 3 (2014): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

Porang (Amorphophallus muelleri Blume) is an indigenous Indonesian plant containing high hemicellulose as a source of glucomannan. An alternative way to produce a good quality of mannooligosaccharides was through hydrolysis of glucomannan by endo-β mannnase from actynomicetes. Based on 16S rRNA analysis, BF 3.10 isolate, isolated from Bukit Duabelas National Park soil, Jambi was identified as Streptomyces violascens BF 3.10. Reducing sugar was analyzed by dinitrosalicylic acid methods. The highest reducing sugar was achieved at the 72 hours of incubation. Mannanase of isolate BF 3.10 had the highest activity at pH 6 and temperature of 70 °C with enzyme activity of 16.38 U/mL and was stable at 4 °C for 48 h. During 5-hour of hydrolysis with substrate concentration of 0.25%, 0.5%, and 1% porang glucomannan dissolved in 10 mL enzyme, mannooligosaccharides were produced with the degree of polymerization of 2-3. Visualization of the products by using thin layer chromatography (TLC) and high performance liquid chromatography (HPLC) methods showed that mannooligosaccharides produced comprised of glucose, mannobiose, mannotriose, and mannotetraose. The degree of polymerization and the simple sugars produced indicated that mannanase produced by S. violascens actively catalyzed the hydrolysis of 1.4-β-D-mannoside linkage from β-1.4-mannan backbone, that eventually produced simple sugars of mannooligosaccharides.Key words: glucomannan, mannanase, mannooligosaccharides, porang, Streptomyces violascens

Selection of Lactic Acid Bacteria as Probiotic Candidate for Chicken Fathin Hamida; Komang G Wiryawan; Anja Meryandini
Media Peternakan Vol. 38 No. 2 (2015): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

Lactic acid bacteria (LAB) regarded as safe microorganisms; they can naturally live in gastrointestinal tract, so appropriately used as a probiotic for chicken. This study aimed to select six isolates of LAB (E1223, E3, E4, E5, E7, and E8) to obtain the isolates potentially as probiotic candidate for chicken. The six isolates were derived from spontaneous fermented corn obtained from Laboratory of Animal Biotechnology and Biomedical, PPSHB, Bogor Agricultural University, Indonesia. LAB isolates were tested their susceptibility to antibiotics (bambermycin, erythromycin, chloramphenicol, and tetracycline) then were examined in vitro for their tolerance to gastrointestinal pH (2, 3, 4, and 7.2) and 0.5% bile salt condition, antimicrobial activity against Salmonella enteritidis and Enterococcus casseliflavus, and ability to adhere to chicken ileal cells. The results showed the isolates E5, E7, and E8 were sensitive to tetracycline and chloramphenicol, they could survive at pH 2, 3, 4, and 7.2, could survive at 0.5% bile salts, produced antimicrobial activity, and able to adhere to ileal cells (9.40±0.00 Log CFU/cm2 of E8) and were significantly (P<0.05) higher than those of control (5.30±0.14 Log CFU/cm2). In conclusion, this study showed that isolate E8 had better potential compared to isolates E5 and E7 in most in vitro assays as a probiotic candidate for chicken. E5, E7, and E8 were closely related with Pediococcus pentosaceus based on 16S rRNA gene.Key words: LAB, probiotic, chicken, in vitro

Pencirian Mananase Streptomyces costaricanus 451-3 Anjani Meryandini; Dwi Ambarawati; Nisa Rachmania
Jurnal Ilmu Pertanian Indonesia Vol. 13 No. 1 (2008): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (243.265 KB)

Major component of hemicelluloses are mannans (softwoods) and xylans (hardwoods). Hemicclluloses arc used by microbes as a carbon sources. Mannanase and xylanasc arc enzyme complex that are able to degrade hemicelluloses. Mannanase activity from Streptomyces costarianus 451-3 was tested in locust bean gum 0.5% and coconut meal 0.5% medium and was detected by dinitrosalysilic acid method. Protein concentration was measured using Bradford method. Mannanase and xylanase activity were also detected using birchwood xylan and oatspelt xylan medium. The optimum temperature and pH of Streptomyces mannanase strain 451-3 was 40 oC and 6,0, respectively. The addition 1mM of Mg2+ and Zn2+ at final concentration increased the mannanase activity for about 30% and 80%, while 1mM Mn2+, Ca2+ and Co2+ decreased its activity for about 67%, 100%, and 60%, respectively. The addition of I mM ethylene diamine tetraacetic acid tend to decreased the enzyme activity to 30%. The medium which contain birchwood xylan dan oatspelt xylan could induce mannanase activity, hut in a lower degree then that of xylanase. Keywords: mananase, streptomyces, xilanasc

Karakteristik Isolat Bakteri Penghasil Dekstran dari Batang Tebu (Saccharum officinarum L.) Sitti Rahbiah Akram; Titi Candra Sunarti; Anja Meryandini
Jurnal Ilmu Pertanian Indonesia Vol. 24 No. 2 (2019): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Dextran is a long chain of carbohydrate polymers synthesized by dextransucrase enzyme with sucrose as a substrate. The physical, chemical conditions, temperature, and the concentration of sucrose in the isolate bacterial growth media play an important role in dextransucrase production. This study aims to isolate and characterize the dextransucrase producing bacteria. The bacteria were isolated from sugar cane. TBT 3.2 Isolate which had the highest viscosity (1.48 cP) and crude dextran (7.87 g/L) production was selected. TBT 3.2 Isolate was identified as Paenibacillus polymyxa with 99% similar identity. The Paenibacillus polymyxa TBT 3.2 was characterized based on their ability to produce dextran and cell number. The bacteria had the optimum growth conditions on the media for producing dextran at pH 7, temperature 30°C, and concentration of 20% sucrose. The highest dextransucrase activity and the highest specific activity were obtained after 25 minutes of incubation, with the activities of 29.41 mU/mL and 0.46 U/mg. Based on the results of this study, the Paenibacillus polymyxa TBT 3.2 can be used as a dextran producing bacteria.

Seleksi, Karakterisasi Morfologi, dan Identifikasi Aktinobakteri Penghasil Mananase Asal Hutan Tanah Jambi untuk Produksi Mananoligosakarida Rahayu Wulan; Rika Indri Astuti; Yaya Rukayadi; Sri Estuningsih; Anja Meryandini
Jurnal Ilmu Pertanian Indonesia Vol. 27 No. 2 (2022): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.27.2.279

As the world's largest producer of crude palm oil, Indonesia also produces high palm kernel cake (PKC) by-products. PKC has a high mannan content, so it can be used to produce prebiotic mannan-oligosaccharides (MOS). Enzymatic MOS production can be carried out using actinobacterial mannanase's microbiological approach. The HJ45B-1 isolate was the best isolate, with a peak enzyme production of 0,338 U/mL on the 10th day of incubation. The mannanase enzyme was stable in storage at 27°C. MOS production using 1% PKC substrate produced MOS with the best degree of polymerization (2-4) with incubation for 1-3 hours. Morphological characteristics and molecular identification based on the 16S rRNA gene indicated that the HJ45B-1 isolate was Streptomyces spp. Keywords: actinobacteria, mannanase, mannan-oligosaccharides, palm kernel cake, Streptomyces

PENGGUNAAN XILANASE Streptomyces sp. 45 I-3 AMOBIL UNTUK HIDROLISIS XILAN TONGKOL JAGUNG [Immobilization of Extracellular Xylanase from Streptomyces sp. 45 I-3 for Hydrolysis of Corncob Xylan ] Titi Candra Sunarti; Ferry Mutia; Niken Financia Gusmawati; Yulin Lestari; Anja Meryandini
Jurnal Teknologi dan Industri Pangan Vol. 20 No. 1 (2009): 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 | Full PDF (290.721 KB)

Xylan extraction from corncob is done by using alkaline as solvent. Xylan extraction from corncob could give the yields as 10.9%. One percent of corncob xylan is used as substrate to produce the xylanase, compared to oatspelt xylan. Immobilization of xylanase was performed using 1% EudragitTM S100 solution (w/v), with 5:1 volume ratio of xylanase and 1 % EudragitTM S100 (w/v). Activity of the immobilized xylanase was decreased to 23.97% compared with free xylanase. Immobilized xylanase have optimum pH and temperature at 6.0 and 40°C respectively, have also thermal stability at 30–40°C for an hour. Immobilized xylanase could be reused, but its activity decreased to 52.38% after 3 times application.

PENAMBAHAN BAKTERI ASAM LAKTAT TERENKAPSULASI UNTUK MENEKAN PERTUMBUHAN BAKTERI PATOGEN PADA PROSES PRODUKSI TAPIOKA Glisina Dwinoor Rembulan; Titi Candra Sunarti; Anja Meryandini
Jurnal Teknologi dan Industri Pangan Vol. 26 No. 1 (2015): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Lactic acid bacteria (LAB) produce organic acids and active compounds which can inhibit the growth of pathogenic bacteria. Lactic acid bacteria potentially can be introduced to inhibit pathogenic bacteria in the tapioca production at the extraction stage, especially during the settling process since there is possibility of starch slurry to be contaminated by pathogenic bacteria from water. The objectives of this research were to design a solid starter of LAB through encapsulation by using modified starch includes sour cassava starch, lintnerized cassava starch and nanocrystalline starch, utilize the starter for suppressing the growth of pathogenic bacteria in the production process of tapioca and characterize the functional properties of tapioca. The encapsulation of lactic acid bacteria was conducted by freeze drying at a temperature of -50°C for 48 hours. The viability of LAB after freeze drying with sour cassava starch matrix was 92% of the liquid starter, with lintnerized cassava starch matrix was 93%, while that with nanocrystalline matrix was 96%. After application of the LAB culture during settling process for tapioca extraction and the tapioca was stored at room temperature for 6 months, it was shown that E. coli, Salmonella and Shigella were detected in the native tapioca starch (without treatment) while the starch added with lactic acid bacteria starter was not absent for the pathogenic bacteria. The addition of lactic acid bacteria in extraction process can suppress the growth of pathogenic bacteria in tapioca. The results showed that lintnerized cassava starch matrix is the best matrix because after 6 months it still contained lactic acid bacteria as compared to liquid starter and that encapsulated with other matrixes.

ISOLASI BAKTERI ASAM LAKTAT ASAL JUS NANAS SEBAGAI KANDIDAT PROBIOTIK Cynthia Rizka Riani; Lilis Nuraida; Anja Meryandini
Jurnal Teknologi dan Industri Pangan Vol. 31 No. 2 (2020): 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.2020.31.2.103

Lactic acid bacteria (LAB) are the main group of probiotic bacteria that widely used in fruit juice fermentation products. Fruit juice contains antioxidants that can prevent free radicals. The objective of this study was to identify LAB isolated from pineapple juice that possess probiotic properties and to analyze the antioxidant activity of pineapple juice after being fermented with the LAB. LAB isolates from pineapple juice were evaluated for their probiotic properties (tolerance to acidic conditions and bile salts, antimicrobial activity against pathogenic bacteria, and sensitivity to antibiotics) and their adherence properties (autoaggregation, coaggregation, and hydrophobicity). The best isolates obtained are then inoculated into pineapple juice. From 5 types of pineapple juice, 5 isolates with LAB characteristics were obtained, i.e NHC6, NHC7, NHC8, NHC9, and NPC1. Isolate NHC6 had a good tolerance to acidic conditions (pH 2) and 0,5% bile salt, had antimicrobial activity, was sensitive to ampicillin, showed the best adherance properties and was identified as Lactobacillus plantarum. L. plantarum NHC6 was then added to pineapple juice. Addition of L. plantarum NHC6 to pineapple juice reduced the ᵒBrix and pH values during incubation. After 24 hours of incubation, the antioxidant activity was 89,05%, with LAB growth of 8,33 log CFU/mL, thus 24 hours incubation was considered the best fermentation time for pineapple juice.

PENINGKATAN KUALITAS BIJI KAKAO (Theobroma cacao L) MELALUI FERMENTASI MENGGUNAKAN Lactobacillus sp. dan Pichia kudriavzevii Anja Meryandini; Asrianti Basri; Titi Candra Sunarti
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol. 6 No. 1 (2019): June 2019
Publisher : Balai Bioteknologi, Badan Pengkajian dan Penerapan Teknologi (BPPT)

The Improvement of Cacao Beans Quality through Fermentation by Using Lactobacillus sp. and Pichia kudriavzeviiABSTRACTIndonesia is one of the main cacao producers in the world. Indonesian cacao product is, however, relatively of low quality. Quality improvement of cacao beans is thus needed to increase added value of the product through such method as fermentation using bacteria and yeast. This study was conducted using four fermentation treatments, namely F1 (spontaneous fermentation without the addition of inoculum), F2 (addition of lactic acid bacteria inoculum), F3 (addition of yeast inoculum), F4 (addition of mixed lactic acid bacteria and yeast inoculum). The fermentation was carried out for 5 days. The parameters measured were the microbial cell number, pH, ethanol, total reducing sugar, and total acid concentration, as well as cacao seed quality. Results showed that, compared to the other treatments, the F4 treatment gave the best result, namely 83% of the cacao seeds being fermented, 2% non-fermented, 14% unfermented, 1% moldy, and 2% germinated. The liquid produced during the fermentation contained the highest reducing sugar of 123.38 mgÂ·mL-1, the highest total acid of 24.42 mgÂ·mL-1, and 3.57% ethanol.Keywords: cacao beans, fermentation, lactic acid bacteria, starter, yeastÂ ABSTRAKIndonesia adalah salah satu penghasil kakao utama di dunia. Namun berdasarkan mutu, produk kakao Indonesia masih relatif tergolong rendah. Peningkatan kualitas biji kakao diperlukan untuk memberikan nilai tambah pada produk melalui metode seperti fermentasi menggunakan bakteri dan khamir. Penelitian ini dilakukan dengan empat perlakuan fermentasi yaitu F1 (fermentasi secara spontan tanpa penambahan inokulum), F2 (dengan penambahan inokulum bakteri asam laktat (BAL)), F3 (dengan penambahan inokulum khamir), F4 (dengan penambahan inokulum campuran bakteri asam laktat dan khamir). Fermentasi dilakukan selama 5 hari, dan parameter yang diukur selama fermentasi adalah jumlah mikroba, pH, kadar etanol, gula pereduksi, total asam serta kualitas biji. Hasil menunjukkan bahwa, dibandingkan perlakuan lainnya, perlakuan F4 memberikan hasil terbaik yaitu 83% biji terfermentasi, 2% tidak terfermentasi, 14% terfermentasi sebagian, 1% berjamur, dan 2% berkecambah. Cairan fermentasi tersebut mengandung gula reduksi yang paling tinggi 123,38 mgÂ·mL-1, total asam tertinggi 24,42 mgÂ·mL-1, dan kadar etanol mencapai 3,57%.Kata Kunci: bakteri asam laktat (BAL), biji kakao, fermentasi, khamir, starter

PRODUKSI ENZIM SELULASE OLEH AKTINOMISET MENGGUNAKAN FROND SAGU Sumarni Nompo; Anja Meryandini; Titi Candra Sunarti
Jurnal Penelitian Pascapanen Pertanian Vol 16, No 2 (2019): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v16n2.2019.80-89

Fround Sagu adalah pucuk batang sagu yang masih dibungkus oleh pelepah dan tidak diamnfaatkan oleh industri pengolahan sagu. Fround sagu memiliki kandungan serat dengan kandungan selulosa yang tinggi serta berpotensi dijadikan bahan baku untuk produksi selulase. Enzim selulase diproduksi melalui kultivasi substrat cair frond sagu oleh Aktinomiset. Subtart berupa tepung sagu dan ampas frond sagu, diinokulasi oleh isolat HJ4 (3b) dan HJ5 (4b). Kedua isolat diremajakan dalam medium ISP-4 selama 5 hari, kemudian diinokulasikan ke dalam media tepung frond sagu dan ampas frond dan diinkubasi dalam shaker pada suhu runag selama 9 hari. Kedua isolat Aktinomiset mampu menghasilkan enzim selulase pada kedua substrat dan metode kultivasi. Isolat HJ4 (3b) dan HJ4 (5b) pada perlakuan kultivasi substrat padat ampas frond sagu menghasilkan aktivitas spesifik yaitu endoglukase (CMCase) tertinggi yaitu 0.314 U mg-1 dan 0.294 U mg-1 dan aktivitas spesifik enzim eksoglukanase (FPase) yaitu 0.269 U mg-1 dan 0.258 U mg-1, sedangkan pada perlakuan kultivasi substat padat menggunakan tepung frond sagu dihasilkan aktivitas spesifik endoglukanase masing-masing sebesar 0.258 U mg-1 dan 0.254 U mg-1 serta aktivitas spesifik eksoglukanase 0.205 U mg-1 dan 0.198 U mg-1. Production of Cellulase Enzyme by Actinomycet Using Sago FrondSago frond is the upper part of sago trunk which is still wrapped by leaflet, and is not used by the sago processing industry. Sago frond contains fiber with high cellulose content that could potentially be used by as raw material for cellulase production. Cellulase enzymes were produced through both solid-state and submerged cultivation of sago frond by Actinomicycetes. Two substrates, sago frond flour and pulp of sago fronds, were inoculated by isolate HJ4 (3b) and HJ4 (5b). Both isolates were rejuvenated in Sp-4 medium for 5 days, then were inoculated into substrate of frond flour and hampas, and were incubated in a shaker at room temperature for 9 days. Both Actinomycetes isolates were able to produce cellulase enzymes by using both substrates and cultivation methods. The isolates of HJ4 (3b) and HJ4 (5b) by using pulp and solid-state cultivation produced the highest endoglucanase (CMCase) specific activity of 0.294 U mg-1 and 0.276 U mg-1 and exoglucanase (FPase) substrate specific activity os 0.252 U mg-1 and 0.241 U mg-1, while in the solid-state cultivation and by using sago fronds flour resulted in specific endoglucanase activities which were 0.242 U mg-1 and 0.238 U mg-1 and exoglucanase specific activities 0.192 U mg-1 and 0.185 U mg-1, respectively.

Co-Authors . Hamim . KURRATAA’YUN . YOPI . YOPI ., Yopi ., Yopi A, Gading Wilda A, Gading Wilda Abd. Rasyid Syamsuri Abdjad Asih Nawangsih Adawiah, Adilah ADE ANDRIANI Ade Andriani Ade Irma Ahmad Thontowi Aisyah, Nadira Alfred Michael ALINA AKHDIYA Alina Akhdiya AMOR TRESNA KARYAWATI Amor Tresna Karyawati, Amor Tresna Andika Susantri ANGGRAINI PUTRI UTAMI Anggreandari, Rizky Antonius Suwanto Anwar, Irvan Apon Zaenal Mustopa APRILIA NAOMI Ardana Kurniaji Ariandi Arina Amalia Putri Aris Tri Wahyudi Ariyanto, Yogy Satria Armita, Dea Asrianti Basri Atit Kanti Azizah Hikma Safitri Bambang Prasetya Bambang Prasetya Basri, Asrianti Basri, Asrianti Bedah Rupaedah Besty Maranatha CAHYA PRIHATNA Candra Sunarti , Titi Cocok Ana Maryani Berutu Cynthia Rizka Riani DAROJATUL ULYA Dede Heri Yuli Yanto Deden Saprudin Dedy Duryadi Solihin DEDY DURYADI SOLIHIN Deford Cristy Birahy DERI YURATMOKO DEWI APRI ASTUTI Dewi Asnita Dewi, Fitria Diana, Milsa Solva DIMAS ANDRIANTO DINI NURDIANI Dwi Ambarawati Dwi Andreas Santosa DWI SURYANTO DWI SURYANTO Dyah Iswantini Eka Putri EKA RURIANI Elly Rosyidah Engelhaupt, Martin Esti Utarti FAHRRUROZI FAHRRUROZI Fahrurrozi Fahrurrozi FAHRURROZI FAHRURROZI Fahrurrozi Fahrurrozi Fathiah, Muhammad Fadhil Fathin Hamida Faturrahman Faturrahman FATURRAHMAN FATURRAHMAN Ferry Mutia FERY MUTIA Fitri, Ainissya Fitria Dewi Glisina Dwinoor Rembulan GRISELDA HERMAN NATADIPUTRI Hairani, Atikah Hamim Hamim Hamtini - Hamtini Hanni Tsaaqifah Hari Eko Irianto Hartono, Faisal Diniamal Hasrul Satria Hasrul Satria Nur Hasrul Satria, Hasrul I Komang Gede Wiryawan Ici Dianita Ifah Munifah Ika Rahmatul Layly Iman Rusmana Inayah, Mazidah Noer IRA ERDIANDINI, IRA IRFAN ANWAR FAUZAN IS HELIANTI Isra Janatiningrum ISRA JANATININGRUM It Jamilah La Ode Wahidin LAKSMI AMBARSARI Lenni Fitri Lenni Fitri Lilis Nuraida Lily Nathalia Loli Natalia Lukman, Zulfiqar M. EDY SOFIYANTO Maggy T Suhartono Maggy T Suhartono Maggy Thenawidjaja Suhartono Maggy Thenawidjaja Suhartono Maggy Thenawidjaya Suhartono Mahsunah, Anis Herliyati Malikah Azizah Manguntungi, Baso Maranatha, Besty Mareistia Fassah, Dilla Maria Sugiharti MARINI WIJAYANTI Marini Wijayanti MARTIN ENGELHAUPT Mernawati, Mernawati Muhammad Nur Kholis, Muhammad Nur Muhammad Subhan Hamka MUHAMMAD ZAIRIN JUNIOR MUNTI YUHANA NANIK RAHMANI Nanik Rahmani Nanik Rahmani Naswandi Nur Natalia, Loli Nathalia, Lily NI WAYAN SRI AGUSTINI Niken Financia Gusmawati NISA RACHMANIA MUBARIK Nisfatin Shofiana NUNUK WIDHYASTUTI Nunuk Widhyastuti Nur Richana Nur, Hasrul Satria Nurfadhilla Rahmadhani Nurhasna, Aprilia Prima Agung Prihandono Puspitasari, Dian Japany Rahayu Wulan RAHAYU WULAN Rahayu Wulan RAMADHAN, ZULFA AULIA Rika Indri Astuti RIKA RAFFIUDIN Rismawati . Rizky Anggreandari RONI RIDWAN RONI RIDWAN Rosyidah, Elly RUSLI FIDRIYANTO SAFITRI NURLAELA SHANTI RATNAKOMALA Shanti Ratnakomala Sidiq, Muhammad Raffel SINTA AGUSTINA SINTA AGUSTINA SINTA AGUSTINA Sipriyadi Sipriyadi Sipriyadi Sitti Rahbiah Akram SRI ESTUNINGSIH Sri Estuningsih Sri Koerniati Sri Listiyowati Sri Suharti Stanislaus Aditya Agung SUHARSONO Sumarni Nompo Sunarti, Titi Suyono, Meisy Nawang Titi Candra Sunarti TRIO HENDARWIN Trio Hendarwin TRIO HENDARWIN Tryanisa Ridla Amalia Turnip, Enita Romasni UMI FATMAWATI Umi Fatmawati Vestika Iskawati Wahidul Hijah Wahyu Afrilasari Wahyu Widosari WENANG MAHARSIWI WIDANARNI WIDANARNI Widosari, Wahyu WILFADRI PUTRA JONESTI WULAN, RAHAYU Yantyati Widyastuti Yantyati Widyastuti Yaya Rukayadi YAYA RUKAYADI YAYA RUKAYADI Yopi - Yopi Yopi YOPI YOPI Yopi Yopi Yopi, YULIANA, META YULIN LESTARI Zahrani, Siti Mutia

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