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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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Teknik Pengawetan Fillet Ikan Nila Merah dengan Senyawa Anti Bakteri asal Lactobacillus Acidophilus dan Bifido Bacteria Biffidum Dede Saputra; Tati Nurhayati
ComTech: Computer, Mathematics and Engineering Applications Vol. 5 No. 2 (2014): ComTech
Publisher : Bina Nusantara University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21512/comtech.v5i2.2358

Abstract

Red tilapia is a good commodity to be developed because it has a high nutritional value composition, with a protein content 17.8%, fat 2.8%, and others composition. The fillet of red tilapia fish is easy to spoil, because of S. aureus, Salmonella sp., and other microbes. Many methods are used to save and preserve the quality of fillet, such fillet preparation through good sanitation practices, cooling process, but the effort were not optimal. The objectives of this study were to 1) evaluate the potency of antibacterial produced by Lactobacillus acidophilus and Bifidobacteria biffidum to inhibit the growth of spoilage bacteria that contaminated the red tilapia fillet; 2) evaluate the effect of antibacterial compounds produced by Lactobacillus acidophilus and Bifidobacteria biffidum of inhibiting the setback fillet quality, 3) determine the shelf life of red tilapia fillet at room temperature. Antibacterial activity test is done by using the well diffusion method; the rate of deterioration of quality of fish tests done by observing the organoleptic parameters, pH measurement test, total volatile base method. Total number of bacteria were performed by Standard Plate Count (SPC) test. The LAB’s are able to inhibit the growth of spoilage bacteria Pseudomonas aeruginosa about 8.67-9.00 mm and Listeria monocytogenes about 8.33-9.00 mm through the well diffusion method. pH values about 5.71-5.74, TVB values about 1,26-21.43 with SPC test about 1.39-4.83 CFU/mL. The antibacterial compounds could inhibit  the rate of deterioration of quality red tilapia fillets until 14 hours.
Antioxidant and Ace Inhibitor Potential of Stripe Trevally Fish (Selaroides leptolepis) Hydrolysate Reinal Putalan; Ifah Munifah; Tati Nurhayati; Ekowati Chasanah
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 13, No 1 (2018): May 2018
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.v13i1.319

Abstract

This study aimed to investigate the potency of fish protein hydrolysates (FPH) of stripe trevally fish (Selaroides leptolepis) as antioxidant and ACE inhibitor. The FPH was produced through enzymatically hydrolysis using protease produced by Bacillus licheniformis, a collection of Research and Development Center for Marine and Fisheries Product Processing and Biotechnology (RDCMFPPB). The FPH was fractionated using ultrafiltration membranes with molecular weight cut off (MWCO) of 10, 5 and 3 kDa. The hydrolysis degree, protein content, peptide content, antioxidant activity and Angiotensin-converting enzyme (ACE) inhibitor were observed. The result showed that FPH had maximum hydrolysis degree of 63.91% reached after 6 hours hydrolysis with protein content of 27.43 mg/mL and peptide content of 223.32 mg/mL. That FPH showed antioxidant activity (IC50) of 1941.06 ppm and ACE inhibitor of 87.82% at test concentration of 10 mg/mL. In the ultrafiltration step, the higher molecular cut off used, the higher protein content and peptide content. The lower molecular weight of the hydrolysate, the better antioxidant  and ACE inhibitor activity. The best fractionation that produce potential product to be used as anti-hypertension was in mixture peptides between 3-5 kDa. The IC50 antioxidant activity was 1336.96 ppm and percentage of ACE inhibitor was 97.15% % (with a concentration of 10 mg/mL). From the results, protein hydrolysate of stripe trevally fish produced by enzymatic hydrolysis using local protease was potential as a functional ingredient, particularly as antihypertensive agent.
KOMPOSISI KIMIA DAN VITAMIN A, B1, B2, B3 DAGING IKAN GURAMI (Osphronemus gouramy) PADA BERBAGAI UKURAN NURJANAH NURJANAH; TAUFIQURRAHMAN TAUFIQURRAHMAN; TATI NURHAYATI MURYANTO
Akuatik: Jurnal Sumberdaya Perairan Vol 4 No 1 (2010): AKUATIK : Jurnal Sumberdaya Perairan
Publisher : Department of Aquatic Resources Management, Faculty of Agriculture, Fisheries, and Biology, University of Bangka Belitung

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Abstract

The aim of this research are to determine original sample, conservancy time, characteristic of carp fish such as body length, rendemen and chemical composition (proximate) and also influence of conservancy time toward vitamin in carp fish flesh of (Osphronemus gouramy). Rendemen value of carp fish flesh is 45-52%, bone 30-38%, inner organ 6-8%, gill 1-2%, fin 3-5% and scalp 4%. Chemical composition of carp fish are irrigate rate 72,96-75,48%; ash 0,95-1,03%; fat 2,20-2,79% and protein 18,71-20,67%. Rendemen of fish flesh age 2,5-3 year has highest value ( 52%) and rendemen of fish bone age 7 bulan- 1 year has highest value ( 38 %). Value of Vitamin A is 589,665 IU/100G; vitamin B1 is 0,0786 mg/100g; vitamin B2 is 0,074 mg/100g; vitamin B3 is 1,13 mg/100g for the fairish fish minimize ( age harvest is 7 month until one year). Value of vitamin A is 749,715 IU/100G; vitamin B1 is 0,0792 mg/100g; vitamin B2 is 0,083 mg/100g; vitamin B3 is 1,22 mg/100g of fairish fish age harvest 1,5-2 year. Value of vitamin A is 938,14 IU/100G; vitamin B1 is 0,0875 mg/100g; vitamin B2 is 0,094 mg/100g; vitamin B3 is 1,39 mg/100g in age harvest more than two years. Value height of vitamin A, B1, B2, and B3 of carp fish in age harvest more than 2 years because of bigger carp fish get more food than small carp fish
AKTIVITAS ENZIM KATEPSIN DAN KOLAGENASE PADA KULIT IKAN BANDENG (Chanos chanos, Forskal) SELAMA PERIODE KEMUNDURAN MUTU TATI NURHAYATI; ELLA SALAMAH; MOHAMMAD IRFAN; RONI NUGRAHA
Akuatik: Jurnal Sumberdaya Perairan Vol 4 No 1 (2010): AKUATIK : Jurnal Sumberdaya Perairan
Publisher : Department of Aquatic Resources Management, Faculty of Agriculture, Fisheries, and Biology, University of Bangka Belitung

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Abstract

Fish skin is one of many parts from fish that can be utillized beside the muscle. Proteolytic enzymes like cathepsin and collagenase are known as one of the factors that influence in fish skin quality deterotiation after death. The research purposes were to determine post mortem phase, quality deterioration pattern, cathepsin and collagenase activity, and its correlation to the parameters of milkfish freshness. The observations were done on fasted and fed fish before harvested at room and chilling temperature storage. The highest chatepsin and collagenase activity i.e. 7800-1429 U/ml and 0,0667-0,0792 U/ml respectively, were found in fish during the post-rigor phase. Simple linear correlation analysis showed that chatepsin and collagenase activity have a very close linear relationship (r 0.7) with fish freshness quality parameters during the process of quality deterioration from pre rigor until post rigor phase.
PEMANFAATAN KERANG HIJAU (Mytilus viridis) DALAM PEMBUATAN HIDROLISAT PROTEIN MENGGUNAKAN ENZIM PAPAIN TATI NURHAYATI; ELLA SALAMAH; ELIN AMALIA
Akuatik: Jurnal Sumberdaya Perairan Vol 5 No 1 (2011): AKUATIK : Jurnal Sumberdaya Perairan
Publisher : Department of Aquatic Resources Management, Faculty of Agriculture, Fisheries, and Biology, University of Bangka Belitung

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Abstract

Protein hydrolyzed has high protein so that can be used for food industry and also pharmacy. Existence of making product of protein hydrolyzed expected can improve fishery product become new product as food which have high protein. One of marine product which not explore yet is green cockle. It has high protein and can be made as fish protein hydrolyzed product through modification process. The aim of research are: to determine of enzyme concentration, time and hydrolysis pH for making of hydrolyzed product. Results of research indicate that best concentration of enzyme for making of hydrolyzed product is 5% (w/v), 24 hours and pH 7. Characteristic of green cockle protein hydrolyzed are: water rate is 84,44 %, dusty rate is 1,25%, protein is 11,75% and fat is 2,56%. Protein hydrolyzed product of green cockle contain of free nitrogen -amino as much as 0,88 g/100 g and also hydrolyzed degree equal to 0,47. This protein hydrolyzed product consisted of 17 kinds of amino acid.
KEMUNDURAN MUTU IKAN GURAMI (Osphronemus gouramy) PASCA KEMATIAN PADA PENYIMPANAN SUHU CHILLING NURJANAH NURJANAH; TATI NURHAYATI; RIJAN ZAKARIA
Akuatik: Jurnal Sumberdaya Perairan Vol 5 No 2 (2011): AKUATIK : Jurnal Sumberdaya Perairan
Publisher : Department of Aquatic Resources Management, Faculty of Agriculture, Fisheries, and Biology, University of Bangka Belitung

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Abstract

Penelitian mengenai laju kemunduran mutu ikan gurami (Osphronemus gouramy) pada berbagai umur panen yang disimpan pada suhu chilling dibagi menjadi 2 tahap yaitu penelitian pendahuluan dan penelitian utama. Penelitian pendahuluan dilakukan untuk mengetahui karakteristik dan fase post mortem ikan gurami dengan berbagai umur panen, yakni umur 2,5 tahun (A), 1,5 tahun (B) dan umur 8 bulan (C) sebagai patokan untuk uji objektif. Penelitian utama dilakukan untuk mengetahui tingkat kesegaran ikan gurami dengan menggunakan uji subjektif (organoleptik) dan objektif (TVB, TPC, pH, assay aktivitas enzim katepsin dan konsentrasi protein katepsin). Uji organoleptik dilakukan pada 14 titik dengan selang pengamatan setiap 6 jam. Uji TVB, TPC, pH, aktivitas enzim katepsin dan konsentrasi protein katepsin dilakukan pada fase pre-rigor, rigor, post rigor dan deteriorasi. Ikan gurami A, B, dan C memiliki berat total dan panjang total secara berturut- turut, yakni :995,45 g ± 1,85 g, 36-38 cm, 697,65 g ± 1,24, 32-34 cm dan 345,55 g ± 1,42, 27-29 cm. Rendemen gurami adalah kepala 45-52 %; tulang 30-38 %; jeroan 6-8 %; insang 1-2 %; sirip 3-5 % dan sisik 4%. Komposisi kimia ikan gurami adalah kadar air 72,96-75,48 %; abu 0,95-1,03 %; lemak 2,20-2,79 % dan protein 18,71-20,67 %. Ikan gurami A mencapai fase pre rigor, rigor, post rigor dan deteriorasi secara berturut-turut adalah pada jam ke-0, 36, 228, dan 324. Ikan gurami B pada jam ke 0, 30, 198 dan 268 sedangkan ikan C yakni jam ke 0, 24, 180 dan 234. Ikan gurami A mengalami kemunduran mutu lebih lambat dibandingkan dengan ikan gurami B dan C. Nilai organoleptik ikan gurami selama penyimpanan 2-9 jam adalah.: nilai log TPC 3,079-9,176 CFU/ml, pH 5,92-6,87, TVB 7,28-32,42 mg N/100 g, aktivitas enzim katepsin 0,233-1,733 U/ml dan konsentrasi protein enzim katepsin 0,457-0,253 mg/ml. Hasil ANOVA =0,05 menunjukan perbedaan umur panen dari ketiga ikan gurami memberikan pengaruh yang nyata terhadap laju kemunduran mutu.
Kandungan Proksimat Dan Mineral dari Keong Mata Lembu (Turbo setosus Gmelin 1791) Dewi Merdekawati; Tati Nurhayati; Agoes Jacoeb
JURNAL MINA SAINS Vol. 3 No. 1 (2017)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (378.773 KB) | DOI: 10.30997/jms.v3i1.865

Abstract

Keong mata lembu (T. setosus) memiliki potensi sebagai sumber protein dan mineral yang berfungsi sebagai aprodisiak seperti K, Mg, Ca, Fe, Zn, dan Cu. Penelitian bertujuan untuk mengetahui penanganan, pengolahan, dan komposisi kimia keong mata lembu. Cara panen dan penanganan keong ini masih sangat sederhana. Hasil analisis proksimat adalah 70,34% protein, 2,20% lemak, 6,87% abu, 10,06% karbohidrat, dan 10,15% air. Kandungan mineral makro tertinggi adalah kalium sebesar 8225,29 ppm sedangkan untuk mineral mikro tertinggi adalah sebesar 98,68 ppm. Kata Kunci: kandungan mineral, proksimat,Turbo setosus
Karakteristik Fisik-Kimia Gelatin dari Kulit Ikan Patin, Ikan Nila, dan Ikan Tuna Mala Nurilmala; Muh Tazri Nasirullah; Tati Nurhayati; Noviyan Darmawan
Jurnal Perikanan Universitas Gadjah Mada Vol 23, No 1 (2021)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfs.59960

Abstract

Gelatin merupakan produk hidrolisis kolagen yang memiliki sifat fungsional sehingga dapat digunakan di berbagai industri pangan dan non pangan. Karakteristik fisik-kimia gelatin dari berbagai jenis kulit ikan menjadi hal penting untuk diketahui karena dapat membuktikan kualitas gelatin yang dihasilkan sebagai pengganti kulit sapi dan babi. Penelitian ini bertujuan menentukan karakteristik fisik dan kimia gelatin yang berasal dari jenis kulit ikan yang berbeda sehingga dapat menghasilkan gelatin yang memenuhi standar. Gelatin dihidrolisis menggunakan asam sitrat 0,2% dari berbagai jenis kulit ikan, di antaranya kulit ikan patin (Pangasianodon hypophthalmus), kulit ikan nila (Oreochromis niloticus), dan kulit ikan tuna (Thunnus sp.). Rancangan percobaan dalam penelitian ini yaitu Rancangan Acak Lengkap (RAL) dan uji lanjut Duncan. Gelatin yang dihasilkan telah sesuai dengan standar GMIA 2019 dan SNI 06-3735-1995. Perbedaan jenis kulit ikan berpengaruh terhadap rendemen, kadar air, kadar abu, kekuatan gel, dan setting point gelatin yang dihasilkan (p≤0,05), namun tidak berpengaruh terhadap derajat keasaman (pH) dan viskositas gelatin (p>0,05). Perlakuan terbaik dari penelitian ini adalah gelatin dari kulit ikan patin dengan rendemen 18,11%, kadar air 6,43%, kadar abu 0,39%, viskositas 61,66 mps, pH 5,56, kekuatan gel 204,01 bloom, dan setting point 18,5°C.
Kapasitas Antioksidan dan Sifat Fisikokimia Hidrolisat Kolagen dari Kulit Ikan Tuna Sirip Kuning dengan Metode Ultrasound Assisted Enzymatic Reaction: The Antioxidant Capacity and Physicochemical Properties of Yellowfin Tuna Skin Collagen Hydrolysate Using Ultrasound-Assisted Enzymatic Hydrolysis Raden Hilman Wirayudha; Dian Herawati; Feri Kusnandar; Tati Nurhayati
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 25 No 3 (2022): Jurnal Pengolahan Hasil Perikanan Indonesia 25(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 | DOI: 10.17844/jphpi.v25i3.43325

Abstract

Pepsin soluble collagen hydrolysate from yellowfin tuna skin is a derivative product obtained from the hydrolysis of pepsin soluble collagen using a combination of enzymatic extraction process with protease enzymes (Alcalase®) and physical extraction using ultrasonication method. Collagen hydrolysate has many advantages, especially in its wide use and better physicochemical characteristics and functional properties compared to collagen. The aims of this study were to produce collagen pepsin from yellowfin tuna skin, to evaluate the effect of sonication time and concentration of alcalase enzyme to obtain the optimum hydrolysate product, to compare the physicochemical characteristics and antioxidant capacity of pepsin soluble collagen and its hydrolysate. The pepsin soluble collagen was obtained by acid extraction using acetic acid and pepsin enzyme with a concentration of 750 U/mg. Data analysis to determine optimum hydrolysis conditions using a factorial completely randomized design with two factors. The optimum collagen hydrolysate with the highest degree of hydrolysis, as well as antioxidant inhibition of the DPPH and ABTS methods, was obtained with the addition of 2:20 Alcalase® enzyme (enzyme/mg protein) treatment with a hydrolysis time of 2 hours using the ultrasonication method. The hydrolysis process of collagen into its hydrolysate can improve its physicochemical characteristics and antioxidant capacity, including a lower molecular weight of up to 5 kDa, increased total amino acids up to 56.93%, increased water solubility up to 99.54%, and higher antioxidant capacity inhibition on DPPH method with IC50 of 77.2 mg/L and ABTS method with IC50 of 40.72 mg/L.
Karakteristik pepton dari limbah jeroan ikan sidat (Anguilla bicolor) sebagai nutrien untuk pertumbuhan bakteri: Peptone characteristics from eel (Anguilla bicolor) viscera as a nutrient for bacterial growth Tati Nurhayati; Raden Hilman Wirayudha; Pipih Suptijah
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 26 No 1 (2023): Jurnal Pengolahan Hasil Perikanan Indonesia 26(1)
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 | DOI: 10.17844/jphpi.v26i1.43326

Abstract

Limbah jeroan ikan sidat (Anguilla bicolor) dari hasil samping produksi umumnya tidak dimanfaatkan dengan baik. Pemanfaatan limbah jeroan ikan sidat perlu dilakukan karena proteinnya cukup tinggi, sehingga memiliki potensi untuk dimanfaatkan menjadi salah satu produk yang memiliki nilai ekonomis tinggi yaitu pepton ikan. Penelitian ini bertujuan untuk menentukan kondisi hidrolisis optimum hidrolisat jeroan ikan sidat menggunakan enzim papain, menentukan karakteristik kimia pepton jeroan ikan sidat serta mengaplikasikan pepton jeroan ikan sidat sebagai medium pertumbuhan bakteri untuk dibandingkan dengan pepton komersial. Pepton dibuat dengan proses hidrolisis menggunakan enzim papain dengan waktu 5 jam dan suhu 60oC. Konsentrasi optimum didapat pada penggunaan enzim papain 1.000 U/mg/g. Pepton jeroan ikan sidat mengandung protein 82,1 % dan lemak 0,93%. Pepton jeroan ikan sidat memiliki kelarutan 99,9%; total nitrogen 13,12%; kadar garam 0,15%; dan pH 6. Pepton jeroan ikan sidat dapat digunakan sebagai nutrien pada media pertumbuhan bakteri Escherichia coli dengan nilai optical density (OD) yang lebih tinggi jika dibandingkan dengan pepton komersial bactopeptone, namun lebih rendah nilai pertumbuhannya jika digunakan pada media pertumbuhan untuk bakteri Staphylococcus aureus.
Co-Authors - - cholifah . Uju . Uju ., William A. Hadi Mahmud A. Zaenal Mustopa Abdullah Abdullah Ace Baehaki Ace Baekhari Aceng Jaelani, Aceng Achmad Samsudin Agnes I Agoes Jacoeb Agoes M Jacoeb Agoes M Jacoeb Agoes Mardiono Jacoeb Ahmad Syihan Ismail Aini, Khusnul Akhis R. 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. Doddy Zulverdi Dyatmiko, Ruruh Eko Fajar Nurprasetyo Eko Muhammad Isa Ekowati Chasanah Ekowati Chasanah Ekowati Chasanah ELIN AMALIA ella - salamah Ella Salamah Ella Salamah Endi Suhendi Endi Suhendi Endy Dwi Tjahjono Eriawan, Ridho Wahyu Ermawati Dewi Erwin Gunawan Hutapea Erwin Haryono Eva Harlina Eva Yanti Siregar Evy Damayanthi Ewi Pasaribu Fadjar Majardi Faisal Anwar Fauziah, Silva Febrina Olivia Akerina Feri Kusnandar Fibre, Milda Fibria, Milda Fibria, Milda F Fibria, Milda F Fikriyah, Annisaa Nurul Fitri Handayani Fitriany Podunge Giri Rohmad Barokah Gunawan Gunawan Gustiningrum, Almalia Surya H, Shinta Sari Hadi Nasbey Hadi Riyadi Hafiludin, H Hafit Isandono Hana Aulia Sativa Handri Adiwilaga Hani Novanti, Hani Hanifah Nuryani Lioe Hanifuddin, Hanifuddin Hanifuddin, M Hanifuddin, M Hanifuddin, M. Hanung Adi Nugroho Harahap, Sinar Depi Harsi D. Kusumaningrum Hartiningsih Hartiningsih Hefni Effendi Hermawan Hermawan Hermawan Hermawan Hidayat, Toni Hilyatin, Dewi Laela I Gede Eka Surya Kanta I Komang Gede Wiryawan I Nyoman Suarka I Wayan Cika I Wayan Suharta, I Wayan Ida Kaniawati IETJE WIENTARSIH Ifah Munifah Ika Astiana Ika Nilawati Ikhsanul Khairi Ikram Abi Hamzah Kurniawan Illinia Ayudhia Riyadi Imam Gunadi Indah E Wijayanti, Indah E Indah Rahayu Widadi Irama Dramawanti Pamungkas Irman Febrian Irsad Andriyanto Isdoni Bustaman Iskandar Mirza Jacoeb, Agoes Japri, Veronica Japri, Veronica Jessica Shinta Uli Simangunsong Joko Santoso Juwita. M, Endah Juwita. M, Endah K, Rona Malam Karina, Rona Malam Karina, Rona Malam Karina, Rona Malam Komariah Tampubolon Kustiariyah Tarman LAKSMI AMBARSARI Lilis Khotijah Lilis Nuraida Lubis, Roslian Lusi Safriani Lussana Rossita Dewi M F Rahardjo M. Khairun Iffat Made - Suhandana Made Suhandana Madyastuti, Rini Maggy T Suhartono MAGGY T. SUHARTONO Maggy T. 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