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All Journal HAYATI Journal of Biosciences Jurnal Teknologi Dan Industri Pangan Jurnal Teknologi Industri Pertanian Jurnal Teknologi Perikanan dan Kelautan Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Ilmu dan Teknologi Kelautan Tropis Jurnal Ilmu-Ilmu Perairan dan Perikanan Indonesia Jurnal Ilmu Tanah dan Lingkungan (Journal of Soil Science and Environment) ILMU KELAUTAN: Indonesian Journal of Marine Sciences Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Jurnal Filsafat Telematika : Jurnal Informatika dan Teknologi Informasi AJIE (Asian Journal of Innovation and Entrepreneurship) Warta IHP (Warta Industri Hasil Pertanian) JPPPF (Jurnal Penelitian dan Pengembangan Pendidikan Fisika) Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Jurnal Ilmu Nutrisi dan Teknologi Pakan Akuatik: Jurnal Sumberdaya Perairan Jurnal Perikanan Universitas Gadjah Mada Marinade Jurnal Mina Sains Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan ComTech: Computer, Mathematics and Engineering Applications Jurnal Penyuluhan Perikanan dan Kelautan JURNAL PERIKANAN TROPIS Indonesian Journal of Elementary Education (IJEE) Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan Depik Jurnal Ilmu-Ilmu Perairan, Pesisir, dan Perikanan Edubiologica: Jurnal Penelitian Ilmu dan Pendidikan Biologi
TATI NURHAYATI
Departeman Teknologi Hasil Perairan, Fakultas Perikanan Dan Ilmu Kelautan, Institut Pertanian Bogor, Bogor, Jawa Barat
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Mathematics Physics Social Sciences Other

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PENGARUH PEREBUSAN TERHADAP KANDUNGAN ASAM LEMAK DAN KOLESTEROL KERANG POKEA (Batissa violacea celebensis Marten 1897) Yenni Yenni; Tati Nurhayati; Nurjanah Nurjanah
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 15 No 3 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia 15 (3)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (243.446 KB) | DOI: 10.17844/jphpi.v15i3.21313

Abstract

Pokea (Batissa violacea celebensis Marten 1897) yaitu jenis kekerangan dari Famili Corbiculidae yang berasal dari Sungai Pohara Kabupaten Konawe, Sulawesi Tenggara memiliki kandungan asam lemak omega-3 dan omega-6 yang bermanfaat bagi perkembangan otak dan untuk mencegah berbagai penyakit yang berhubungan dengan kardiovaskuler. Pemanfaatan kerang pokea oleh masyarakat setempat umumnya dilakukan dengan cara direbus. Penelitian ini dilakukan untuk menentukan komposisi asam lemak dan kolesterol pada kerang pokea sebelum dan setelah perebusan, sehingga dapat digunakan sebagai rekomendasi diet pencegahan berbagai penyakit yang berhubungan dengan kardiovaskuler. Profil asam lemak dan kolesterol ditentukan menggunakan kromatografi gas (GC). Hasil analisis komposisi asam lemak (% b/b dalam lemak) pokea segar terdiri atas SFA 16,80%; MUFA 9,71%; dan PUFA 10,15% sedangkan pokea rebus SFA 10,66%; MUFA 6,35%; dan PUFA 6,77%. Kandungan EPA dan DHA pokea segar adalah 1.445 mg/100 g dan 1.470 mg/100 g, sedangkan pokea rebus 1.007 mg/100 g dan 1.010 mg/100 g. Kandungan kolesterol pokea segar402,03 mg/100 g, sedangkan pokea rebus 166,93 mg/100 g. Proses perebusan selama dua menit tidak signifikan menurunkan kandungan asam lemak dan kolesterol kerang pokea. Berdasarkan rasio n6/n3 dan rasio PUFA/SFA daging rebus kerang pokea dapat dikatakan aman dan sehat untuk dikonsumsi.
Limbah Industri Filet Ikan Patin untuk Hidrolisat Protein Mala Nurilmala; Tati Nurhayati; Rieska Roskananda
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 21 No 2 (2018): Jurnal Pengolahan Hasil Perikanan Indonesia 21(2)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (213.919 KB) | DOI: 10.17844/jphpi.v21i2.23083

Abstract

AbstrakLimbah filet ikan patin terutama kepala dan tulang memiliki potensi sebagai bahan baku pembuatanhidrolisat protein karena mengandung bioaktif peptida. Hidrolisat protein merupakan protein yangdihidrolisis menjadi peptida melalui proses enzimatis atau kimiawi. Penelitian ini bertujuan menentukanaktivitas pengikatan kalsium pada hidrolisat protein dari limbah filet ikan patin. Penelitian ini terdiri dari duatahap. Tahap pertama terdiri dari pembuatan hidrolisat protein secara enzimatis menggunakan konsentrasienzim papain yang berbeda. Hidrolisat protein tersebut dianalisis derajat hidrolisisnya menggunakanmetode SN-TCA sedangkan aktivitas pengikatan kalsium dengan menggunakan AAS. Tahap kedua yaituanalisis uv scanning untuk melihat penyerapan maksimum hidrolisat protein dan analisis komposisi asamamino untuk melihat komposisi asam amino yang terkandung dalam hidrolisat protein. Derajat hidrolisisyang dihasilkan dari penelitian ini berbanding lurus dengan konsentrasi enzim yang digunakan. Aktivitaspengikatan kalsium tertinggi oleh hidrolisat protein yaitu sebesar 122,73 mg L-1. Hidrolisat protein tersebutmemiliki derajat hidrolisis 43,13% dengan konsentrasi enzim 6% (v/v). Intensitas serapan pada hidrolisatprotein dengan penambahan kalsium lebih rendah apabila dibandingkan dengan intensitas absorpsihidrolisat protein, hal ini mengindikasikan adanya aktivitas pengikatan kalsium oleh hidrolisat protein.Komposisi asam amino tertinggi pada hidrolisat protein limbah filet ikan patin yaitu asam glutamat.
Senyawa Bioaktif Rumput Laut dan Ampas Teh sebagai Antibakteri dalam Formula Masker Wajah Nurjanah Nurjanah; Bintang Efrata Aprilia; Andika Fransiskayana; Mutiara Rahmawati; Tati Nurhayati
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 21 No 2 (2018): Jurnal Pengolahan Hasil Perikanan Indonesia 21(2)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (345.517 KB) | DOI: 10.17844/jphpi.v21i2.23086

Abstract

Jerawat (Acne vulgaris) merupakan penyakit kulit karena adanya sumbatan dalam pori-pori kulitwajah yang disebabkan oleh penumpukan minyak yang mengakibatkan adanya aktivitas bakteri sehinggaterjadi peradangan pada kulit. Perubahan kondisi wajah yang menjadi tidak normal mengakibatkan bakteripenyebab jerawat, Propionibacterium acnes menjadi invasif. Pemanfaatan senyawa bioaktif pada rumputlaut dan ampas teh menjadi solusi untuk menangani P. acnes karena memiliki sifat sebagai antibakteri.Tujuan penelitian adalah menentuka rasio bubur rumput laut Sargassum sp. dan E. cottonii serta ampas tehdengan karakteristik produk masker wajah yang terbaik. Penelitian ini terdiri atas 3 perlakuan yaitu 1:1 ;1:2; dan 2:1 untuk Sargassum sp dan E. cottonii dan dilakukan sebanyak 2 ulangan. Analisis untuk menentukanrasio bubur rumput laut terbaik yaitu fitokimia, viskositas, pH, kadar air, total fenol, aktivitas antioksidandengan metode DPPH, dan uji antibakteri. rasio terbaik bubur rumput laut dengan perbandingan 2:1. Hasilyang diperoleh yaitu pH 6,70+0,18, kadar air 95,83+0,01%, viskositas 6523 cp. Senyawa bioaktif di dalambubur rumput laut ini meliputi alkaloid, flavonoid, fenol, dan saponin. Senyawa bioaktif di dalam bahantambahampas teh yaitu tanin, fenol, dan steroid. Aktivitas antioksidan yaitu 145,89+0,42 ppm dan dayahambat 9,62+0,04 mm,total fenol 50,43 mg GAE/g. Analisis karakteristik produk masker dari bahan bakurasio terbaik yaitu daya sebar, pH, dan antibakteri. Karakteristik produk masker wajah yang diperoleh yaitupH 7,09+0,16 dan daya sebar 5 cm serta diameter daya hambat yang dihasilkan yaitu 20,85+0,02 mm.Penerimaan konsumen terhadap produk melalui uji sensori berkisar antara netral sampai suka.
Characteristics of Brown Seaweeds Sargassum policystum and Padina minor from Pohuwato Water, Gorontalo Shindy Hamidah Manteu; Nurjanah Nurjanah; Tati Nurhayati
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 21 No 3 (2018): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (285.196 KB) | DOI: 10.17844/jphpi.v21i3.24709

Abstract

Brown seaweed is one of the abundant resources that grows on the reefs of Pohuwato, Gorontalo Province. This research was aimed to determine the characteristics of S. polycystum and P. minor as sources of salt for hypertensive patients. The research consisted of proximate analysis, minerals, heavy metals, extraction, phytochemicals, phenols analysis, and antioxidant activity. S. polycystum, P. minor had water content of 17.69-22.31%, ash 24.51-30.53%, fat 0.50-0.52%, protein 3.65-4.78%, carbohydrates 53.66-41.88 and crude fiber 3.81-6.52%. The seaweeds also contained  Mg 8.89-22.41 mg/g, Fe 0.50-1.00 mg/g, K 26.90-32.71%, Na 22.23-22.69 mg/g, Ca 18.06-32.91 mg/g and ratio Na:K 0.69-0.83 mg/g. Heavy metals were detected in low levels with the content<0.002-<0.004 ppm. Ethanol extract of S. polycystum contained flavonoid, saponin, streoid, alkaloid. Meanwhile ethanol extract of P. minor contained flavonoid, saponin, triterpenoid, stereoid, phenol, dan alkaloid. Total phenol level of S. polycystum was 173.6 mg GAE/g and P. minor was 568.7 mg GAE/g. The antioxidant IC50 of S. Polycystum was 77.58 mg/L while P. minor was 66.38 mg/L.
Extraction and Characterization of Pepsin Enzyme from Tuna (Thunnus albacares) Gastric Ewi Pasaribu; Tati Nurhayati; Mala Nurilmala
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 21 No 3 (2018): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (332.576 KB) | DOI: 10.17844/jphpi.v21i3.24727

Abstract

Fish gastric is a by-product of fishery waste that has the potential to be developed as a source of pepsin enzyme, such as tuna gastric. The purpose of this study was to extract pepsin from tuna gastric and characterize the enzyme pepsin after dialysis step. The extraction process of pepsin carried out by separating the gastric wall fluid by adding Tris-HCl buffer pH 7.5, then proceed by ammonium sulphate (NH4)2SO4 fractional precipitation from 20% to 80% followed by dialysis. The results showed that the crude extract of the pepsin enzyme had a specific activity of 0.251 mg/mL. Pepsin extract from precipitation with 30-40% fraction had 4,274 U/mg activity and after dialysis, pepsin had 5,137 U / mg activity. The pepsin obtained from gastric tuna had a working temperature in the range of 20-60°C and the working pH is in the pH range 2-3.5. The metal ion, namely FeCl3 and ZnCl2 increased the activity of the pepsin by 2.97 times and 1.92 times.
Characteristics of Daggertooth Pike Conger Fish (Muraenesox cinerus) as Raw Material for Diversification Products Development Untung Trimo Laksono; Tati Nurhayati; Pipih Suptijah; Nani Nur’aenah; Teguh Setyo Nugroho
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 1 (2019): Jurnal Pengolahan Hasil Perikanan
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1230.342 KB) | DOI: 10.17844/jphpi.v22i1.25878

Abstract

Daggertooth pike conger fish (Muraenesox cinerus) has elongated body shape similar to eels and distribute widely worldwide. The fish has edible portion of 50-60% but there has been less information regarding the chemical characteristics. The aim of this research was to determine chemical composition of daggertooth pike conger fish (proximate, amino acid, fatty acid and mineral) and textural properties from its kamaboko. Purposive sampling method applied in this research with length, freshness and distance from location as criteria. Analytical method performed including proximate, amino acids, fatty acids, and minerals (P, Na, Ca, K, Mg dan Fe). Chemical composition from daggertooth pike conger fish showed that on proximate levels of protein, fat, ash, carbohydrates and moisture content value were 12.273%, 4.96%, 1.17%, 1.12% and 80.49% respectively. Dominant macro minerals, namely potassium (K) 170.20 mg /100 g, Ca 90.75 mg /100 g, and Na 80.15 mg /100 g. Amino acid (AA), namely glutamic acid 2.68%, 1.57% lysine, leusine 1.25%, 1.54% aspartic acid and arginine 1:04%. Moreover, the essential fatty acids namely EPA (eicosa pentanoat acid) 0.6%, DHA (docosa hexanoat acid) 0.9%, 0.2% fatty acids linoleic, oleic and linolenic 1.4% 1.0%. CaCl2 (0.2-0.6%) addition to daggertooth pike conger kamaboko could improve textural quality.
Efektivitas Karbon Aktif dalam Pembuatan Garam Rumput Laut Cokelat (Sargassum polycystum dan Padina minor): Effectiveness of Active Carbon in the Production of Brown Seaweed Salt (Sargassum polycystum and Padina minor) Shindy Hamidah Manteu; Nurjanah Nurjanah; Asadatun Abdullah; Tati Nurhayati; Anggrei Viona Seulalae
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 24 No 3 (2021): Jurnal Pengolahan Hasil Perikanan Indonesia 24(3)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v24i3.26692

Abstract

Brown seaweed has the potential to be developed as a source of salt for hypertension, but the distinctive aroma of seaweed is still an obstacle in the final product. Activated carbon is a non-toxic material that can be used to reduce the aroma of S. polycystum and P. minor salts . The purpose of this research is to determine the concentration of activated carbon in the process of making S. polycystum and P. minor salts to produce salt that is acceptable to the public. The method used with different concentrations of activated carbon (0%, 0.50%, 0.75%, 1%, 1.25%, 1.50% (w/v)) in the salt making process ,Sensory test of aroma and characterization of seaweed salt. Salt characteristics include mineral content (Mg, Fe, Ca, Na, K), Na:K ratio, NaCl content and antioxidant activity. The optimum activated carbon concentration of S. polycystum salt is 1.50% with Mg 29.24 mg/g; Fe 0.15 mg/g; Ca 27.66 mg/g; Na:K ratio 0.87 mg/g; NaCl 33.87%; antioxidant activity 201.0 mg/L. The optimum concentration of activated carbon of P. minor salt is 1% with Mg 39.05 mg/g; Fe 0.03 mg/g; Ca 32.28 mg/g; Na:K ratio 1.97 mg/g; NaCl 28.34% and antioxidant activity 111.39 mg/L.
Enhancement of Textural Quality From Daggertooth Pike Conger Fish Surimi with Sodium Tripolyphosphate and Transglutaminase Activator Untung Trimo Laksono; Suprihatin Suprihatin; Tati Nurhayati; Muhammad Romli
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 2 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (581.379 KB) | DOI: 10.17844/jphpi.v22i2.27373

Abstract

Dagger-tooth pike conger fish (Muraenesox cinerus) is known to have high edible portions and white meat, thus can be used as a surimi raw materials. However, the textural quality of this fish meat is relatively poor after washing process of surimi. This reserch was aimed to analyze the effects of TGase activator and STPP addition to increase the textural quality of surimi malong. The method used is a factorial experiment with the addition of activator TGase 0.2; 0.4 and 0.6 and STPP at concentrations 0; 0.2; 0.5 and 0.8. Parameters observed were texture profile analysis (TPA), water holding capacity (WHC) folding test, bite test, and scanning electron microscopy (SEM). The results showed that the addition of STPP and activator TGase (Ca) has significant effect on increasing the hardness, fracturability, chewiness, gumminess, bite test and the folding test. Furthermore, microscopies structure (SEM) of malong surimi showed smooth and solid surfaces.
Determination of Formaldehyde Lizardfish (Saurida tumbil) during Freezing Storage Tati Nurhayati; Asadatun Abdullah; Sharah Novita Sari
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 2 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (219.982 KB) | DOI: 10.17844/jphpi.v22i2.27669

Abstract

Formaldehyde (FA) in fish is formed as a result of fish quality decreasing, in particular the freshness of fish. The level of fish freshness can not be increased but maintained. Quality of fish can be maintained by proper handling processes, one of them is handling with low temperatures. The purpose of this study was to determine the formation process of FA lizardfish (Saurida tumbil) during freezing storage. The treatments applied were gutted and ungutted. Observations were made every 2 weeks for 22 weeks. The parameters measured were sensoric, pH, total volatile base (TVB), trimethylamine (TMA), formaldehyde (FA) and dimethylamine (DMA). The results obtained showed that FA formed after two weeks. Levels of FA formed in gutted lizardfish are 12.96 ppm and 17.77 ppm for ungutted. Formaldehyde (FA) formation occurs when the condition of the fish is still fresh with TVB content of below 20 mg N/100 g. Dimethylamine (DMA) levels when FA is formed of 7.99 ppm for gutted lizardfish and 5.50 ppm for ungutted. Formaldehyde (FA) formation also accompanied by the increation of other decay indicators.
Pemanfaatan DNA barcoding untuk ketertelusuran label berbagai produk olahan ikan berbasis surimi komersial Asadatun Abdullah; Hana Aulia Sativa; Tati Nurhayati; Mala Nurilmala
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 3 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (313.683 KB) | DOI: 10.17844/jphpi.v22i3.28950

Abstract

Surimi-based processed products are prone to mislabeling using raw materials that are not in accordance with food safety requirements. There were cases reporting use of toxic fish tissue in commercial seafood products. This study was aimed to identify and determine the raw materials used in various processed surimi products using cytochrome oxidase I (COI) gene marker. The experiment consisted of DNA isolation, DNA amplification using several target primers namely full-length barcodes, mini-barcodes, as well as specific species primers against poisonous puffer fish Lagocephalus lunaris and genetic analysis. The results of bioinformatics analysis revealed that S1 samples were Coryphaena hippurus or mahi-mahi fish, S2 and S3 samples were Nemipterus bathybius or curated fish and CS samples were Evynnis cardinalis or kuro fish. Detection of samples with species specific primers of puffer fish Lagocephalus lunaris with annealing temperatures of 54°C, 57°C, and 60°C showed no DNA bands in the six samples analyzed.
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Hutabarat Alfi Hamdan Zamzami Ali Khomsan Anabokay, Rolen Yaldivilmon Anak Agung Istri Sri Wiadnyani Andika Fransiskayana andri dwi pujiastuti Anggi Hanif Setyadin Anggi Hanif Setyadin Anggrei Viona Seulalae Anhar Rozi Anne Safrina Ardina, Carissa Mutiara Ari Elisa Ratih Arumsari, Theresia Puspita Ary Apriland Asadatun Abdullah Asri Pratitis Asti Latifah Atang Sutandi Atiek Rostika Aulia Andhikawati Azizah Nuraini Bambang - Riyanto Bambang Kusmiarso Barokah, Giri Rohmad Bayu Sejati Bintang Efrata Aprilia Bintari Dewi Darmaputri Bustami Ibrahim Bustami Ibrahim Cahyani, Reni Tri casti hasan sanapi Charles Parningotan Haratua Simanjuntak Chitra Octavina CHRISTI LIAMITA Danu Ariono dede - saputra Dede Saputra Dede Saputra Deden Yusman Maulid Dedi Soedarma Desniar - - Desyandri Desyandri Dewi Setiyowati Gadi Diah Anggraini Wulandari Dian Herawati Diana Ningdya Lihuana Didid Diapari Didy Laksmono R Djailani, Fernandy M. 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SUHARTONO Maggy Thenawidjaja Suhartono Maglory Siburian Mahyudi Mahyudi Mala Nurilmala Manik, Btr Sri Syntia Marwan Marwan Masagus Abdul Azis masdudi masdudi Maymuchar, Maymuchar medal lintas perceka Mei Kristina Situmorang Merdekawati, Dewi Mohamad Taufik Mohammad Irfan Mohammad Zaenuri Moneca Diah Listiyaningsih Muh Tazri Nasirullah Muhammad Alhan muhammad fikri Muhammad Hanifuddin Muhammad Romli dan Suprihatin Andes Ismayana Muhammad Syahril Harahap Muhammad Zakiyul Fikri Muhammad, Hanifuddin MUJIZAT KAWAROE Munandar, Aris Mutiara Rahmawati N. Nurjanah Nanang Priatna Nani Nur’aenah Nelson Saksono nico Dynnar Ninik Purbosari Noviyan Darmawan Nugroho, Teguh Setyo Nur Mahmudi Ismail Nuraini Harmastuti Nurfajrin Nisa Nurhikma Nurhikma Nurhikma Nurhikma Nuring Wulansari Nurjanah Nurjanah . Nurjanah Nurjanah Nurjanah Nurjanah Nurjanah Nurjanah Nurjanah Nurjanah Nurjanah Nurjanah Nurjanah Nurjanah Nurkholisoh Ibnu Aman Nurlisa Alias Butet Nurul Farach Nuryani Rustaman Palupi, Nurheni Sri Pamungkas, Irama Dramawanti Pari, Rizfi Faris Parlika, Rizki Perdana, Adli Waliul Permana, Bayu Pertiwi, Rizsa Mustika Pipih Suptijah Pitria Andriyani Praptining Rahayu Primahana, Gian Puji Rianti Purnama Arafah Purwatiningsih Purwatiningsih Putri, Risma Aliviani R, Catur Yuliani Raden Hilman Wirayudha Raden Hilman Wirayudha Rahma Dini Arbajayanti Rahmatia Garwan Rahmawati, Rahmawati Rahmawati, Septiya Respatiningsih, Catur Y. Respatiningsih, Catur Yuliani Ridho Hakim Rieska Roskananda RIJAN ZAKARIA Riki Kurniawan Rimbawan , Rina Rina Rini Suwardinni Rio Khasananda RISDIANA RISDIANA, RISDIANA Rizsa Mustika Pertiwi Rona Malam, Karina Roni Nugraha Rozi Prima Yenni Ruddy Suwandi Rustaman Rustaman S Nurul Janah Saeful Bahri Safrina Dyah Hardiningtyas Sahrul Hidayat Sakinah, Aula Saksono, Nelson Saksono Santhy Wisuda Sidauruk Santoso, Dewi Irawati Soeria Saputra, Dede Saputri, Mala Saraswati Saraswati Sari, Shinta Sari, Shinta Selvanda Moreine Bunga Septiowati, Rini Shabrina Aulia Sharah Novita Sari Shindy Hamidah Manteu Silaban, Rosella siluh putu sri dia utari Silvia Sari Siti Nurjanah Sitti Wajizah Sri Anna Marliyati Sri Budiarti Poerwanto Sri Purwaningsih Sri Redjeki Stephani Bija Suciati Sudarisman Sudiro Pambudi Sugeng Heri Suseno Suhaedi Suhaedi Suhaima, Nurafi Razna Sukarmin Sukarmin Suprihatin Suprihatin Susi Desminarti Swastikawati, Ayu Setiti Syachman Perdymer Syarif Rokhmat Hidayat Syarif Rokhmat Hidayat Syefri Rusyadi Taufan Ichza Baharuddin - Taufik Hidayat Taufik Hidayat Taufik Rahman Taufiqurrahman Taufiqurrahman Teti Teti Togar Saragi, Togar Toni Hidayat Tukmaida Simatupang Tumeal Duri Uju Uju Uju Uju Umi Faridah Untung Trimo Laksono Uzainah Aremhas W.M Herry Susilowati Wahyu Ramadhan Wasmen Manalu Widhorini, Widhorini Widya Sari Wila Rumina Nento Win Trilaksani Wini - Trilaksani Wulansari Yenni Yenni Yerizon Yerizon Yulia Oktavia Yuliani, Catur Yuliani, Catur Yunia Vanesa Yuniarti, Tatty Yusro Nuri Fawzya Z, Yulia Rahmawati