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All Journal HAYATI Journal of Biosciences Jurnal Gizi dan Pangan Jurnal Teknologi Dan Industri Pangan Jurnal Lanskap Indonesia Jurnal Pengolahan Hasil Perikanan Indonesia Media Gizi dan Keluarga Jurnal Sain Veteriner Jurnal Ilmu Lingkungan Jurnal Perikanan dan Kelautan Berkala Perikanan Terubuk Majalah Kedokteran Bandung Jurnal Keteknikan Pertanian Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Indonesian Journal of Agricultural Science Jurnal Penelitian Pascapanen Pertanian Indonesian Journal of Human Nutrition Jurnal Pengelolaan Sumberdaya Alam dan Lingkungan (Journal of Natural Resources and Environmental Management) agriTECH Warta IHP (Warta Industri Hasil Pertanian) INDONESIAN JOURNAL OF PHARMACY Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Indonesian Food Science and TechnologyJournal JURNAL PANGAN Agroteknika Jurnal Mutu Pangan : Indonesian Journal of Food Quality Canrea Journal: Food Technology, Nutritions, and Culinary Journal World Nutrition Journal Narra J Jurnal Info Sains : Informatika dan Sains Jurnal Kedokteran Hewan Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)

MADE ASTAWAN

Department Of Food Science And Technology, Faculty Of Agricultural Engineering And Technology, IPB University, Bogor, 16680, Indonesia

Author-ID : 235630

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Earth & Planetary Sciences Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Exploring the hypoglycemic potential of fresh, semangit, and bosok tempe: A comparative metabolite profile Astawan, Made; Adurrasyid, Zaid; Novita, Rias R.; Damayanti, Aprilia F.; Saraswati, Saraswati; Wresdiyati, Tutik; Saithong, Pramuan; Chitisankul, Wanida T.; Putri, Sastia P.
Narra J Vol. 5 No. 2 (2025): August 2025
Publisher : Narra Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52225/narra.v5i2.2327

Tempe, a traditional Indonesian fermented soybean product made with Rhizopus spp., is classified based on fermentation duration into fresh (two days), semangit (five days), and bosok (seven days) varieties, fermented at room temperature (28–30°C). Longer fermentation is believed to enhance its antidiabetic properties. The aim of this study was to compare the metabolite profiles and hypoglycemic activities of fresh, semangit, and bosok tempe made from germinated and non-germinated soybeans. Diabetic rat models were used to assess the effects of these tempe types on body weight, blood glucose levels, serum insulin, pancreatic β-cell count, and glycogen content in liver and muscle tissues. Metabolomic profiling was conducted using gas chromatography-mass spectrometry (GC-MS), followed by principal component analysis (PCA) to assess the influence of fermentation stage and germination. Fresh tempe, especially from germinated soybeans, had the highest moisture content. Fermentation duration significantly influenced color, texture, and pH, with bosok tempe showing the most notable changes. Tempe and gliclazide significantly reduced blood glucose in diabetic rats in vivo, with semangit and bosok tempe restoring levels close to normal. However, weight loss was not reversed. Bosok non-germinated tempe induced the highest insulin levels among tempe treatments and improved β-cell count and density to levels comparable with gliclazide. Glycogen stores in the liver and muscle were significantly restored by tempe, with bosok non-germinated tempe showing the greatest effect. GC-MS profiling identified 154 metabolites, of which 63 were annotated. Fermentation and germination shifted the metabolite profile, with bosok non-germinated tempe showing the highest diversity, including amino acids, sugars, and amines. PCA separated samples by fermentation stage, highlighting metabolite accumulation with prolonged fermentation. The findings revealed that bosok tempe from non-germinated soybeans had the highest abundance of bioactive metabolites, including isoflavones, which likely contributed to its superior antioxidant and hypoglycemic potential compared to other tempe types.

Persepsi Konsumen terhadap Serbuk Minuman Tempeuntuk Kesehatan (Consumer Perceptions of Tempe Drink Powder for Health) Astawan, Made; Laut, Bimaris Tranoya; Aries, Muhammad
JURNAL PANGAN Vol. 34 No. 1 (2025): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v34i1.844

Meningkatnya angka kematian akibat penyakit kardiovaskular telah meningkatkan kesadaran masyarakat akan pentingnya menjalani gaya hidup sehat. Tren ini mendorong industri pangan untuk memproduksi makanan maupun minuman yang lebih sehat. Serbuk Minuman Tempe (SMT) merupakan salah satu produk olahan tempe yang berpotensi menurunkan kadar kolesterol dan menjaga tekanan darah tetap normal. Akan tetapi, studi terkait persepsi konsumen terhadap manfaat kesehatan SMT masih terbatas. Penelitian ini bertujuan untuk mengevaluasi persepsi konsumen terhadap SMT dengan metode survei menggunakan instrumen kuesioner. Data dianalisis secara kuantitatif menggunakan statistik deskriptif untuk menggambarkan karakteristik dan persepsi konsumen. Analisis chi-kuadrat dan korelasi Rank Spearman digunakan untuk mengidentifikasi hubungan antara karakteristik responden dan variabel penelitian. Hasil penelitian menunjukkan persepsi konsumen terhadap SMT sangat positif, ditandai dengantingginya minat konsumen untuk mencoba serta kesediaan mereka membayar lebih mahal untuk produk tersebut. Responden juga menyukai atribut rasa, aroma, tekstur, dan warna SMT, serta menilai sertifikasi produk sebagai aspek yang sangat penting. Karakteristik umur memiliki hubungan positif dengan minat mencoba produk SMT (Rs=0,171). Tingkat pendidikan berhubungan positif dengan preferensi tempat pembelian (Rs=0,171), sementara tingkat pengetahuan berhubungan positif dengan manfaat SMT (Rs=0,208). Selain itu, rentang pendapatan memiliki hubungan signifikan terhadap harga produk per kemasan (Rs=0,256). Hasil ini menunjukkan bahwa potensi pasar SMT yang menjanjikan sebagai produk kesehatan. The increasing mortality rate due to cardiovascular disease has raised public awareness of the importance of living a healthy lifestyle. This trend has encouraged the food industry to produce healthier food and beverages. Tempe Drink Powder (TDP) is a processed tempe product that can potentially lower cholesterol levels and maintain normal blood pressure. However, studies on consumer perceptions of TDP’s health benefits remain limited. This study aimed to evaluate consumer perceptions of TDP using a survey method with a questionnaire instrument. Data were analyzed quantitatively using descriptive statistics to describe consumer characteristics and perceptions. Chi-square analysis and Spearman’s Rank correlation were used to identify relationships between respondent characteristics and research variables. The results showed that consumer perception of TDP were positive, marked by high consumer interest and willingness to pay more for the product. Respondents also liked TDP’s taste, aroma, texture, and color attributes and considered product certification a highly important aspect. Age characteristics positively correlated with interest in trying TDP products (Rs = 0.171). Educational level was positively related to purchase place preference (Rs=0.171), while knowledge level was positively related to perceived benefits of TDP (Rs=0.208). In addition, income range had a significant relationship with product price per pack (Rs=0.256). These results indicated that the TDP market potential is promising as a health product.

Comparative metabolomic analysis of Tempe from velvet bean, soybean, and their combination Ramdhani, Rizal Pauzan; Tryas, Anisha Ayuning; Astawan, Made; Wresdiyati, Tutik; Sardjono, Ratnaningsih Eko; Rafidha Irdiani; Putri, Sastia Prama
jurnal1 VOLUME 8 ISSUE 1, JUNE 2025
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v8i1.1487

Tempe, an Indonesian fermented soybean product, is a popular choice as a source of protein. Currently, Indonesia is very dependent on imported soybeans. Therefore, using local beans as raw material for tempe is necessary to reduce import dependence. Velvet beans (Mucuna pruriens) are legumes that have not been well utilized because they have many anti-nutritional compounds. Velvet beans have high carbohydrate and protein contents and other metabolites that can be utilized as antioxidant functional foods.Therefore, this research aims to analyzed the metabolites profile and explore the potential of velvet beans to partially replace soybeans in making tempe. Velvet bean seeds (VBS) and the tempe made from soybeans (SBT), velvet beans (VBT), and their combination (CSVT) were analyzed for metabolites profile by Gas Chromatography-Mass Spectrometry (GC-MS), and antioxidant activity by DPPH test (IC50). Multivariate Principal Component Analysis (PCA) of the metabolomics study showed that all samples were separated based onPrincipal Component (PC) 1 with 58.3% variation caused by fermentation process. It was shown that organic acids and sugar derivatives were on the positive axis, while amino acids were on the negative axis. In addition, the samples were separated based on PC2 with a variation of 35.8%, which was caused by differences in its bioactive components. Allantoin and DOPA compounds were on the negative axis, while genistein and daidzein were on the positive axis. The lowest IC50 value for tempe was found in VBT (361 ppm),then followed by CSVT (2,216 ppm) and SBT (15,704 ppm). These results indicate that adding velvet beans to make tempe can increase its antioxidant capacity. CSVT had more diverse metabolites, which could increase their antioxidant activity. Furthermore, CSVT presents a promising avenue for local functional food diversification, particularly in supporting efforts to reduce the consumption of imported soybeans.

Study of Fermented Food Intervention on the Serum Lipid Profile of Hypercholesterolemia Animals Trial (Meta-analysis) Tryas, Anisha Ayuning; Astawan, Made; Saraswati, Saraswati
Indonesian Food Science and Technology Journal Vol. 8 No. 2 (2025): Volume 8 Number 2, July 2025 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v8i2.36353

Abstract— Individuals with hypercholesterolemia (HC) require specific therapy, such as statin medication, to maintain their blood lipid profile (total cholesterol, triglycerides, HDL-C, LDL-C) within the normal range. In vivo, studies have shown that consuming fermented foods for a particular duration can help improve the blood lipid profile of HC animal models. However, meta-analysis studies have not investigated which type of fermented food has the most significant effect on improving the blood lipid profile. The studies included were in vivo research that examined the effects of fermented food interventions on improving the blood lipid profile in HC animal models. The results of this study indicate that fermented food interventions (both plant-based and animal-based) have a highly significant effect (p-value <0.001) on improving the blood lipid profile compared to the HC animal model group without intervention. However, the plant-based fermented food source group tends to show a more significant effect on lipid profiles than those sourced from animals.

INSTANT GRANULES OF Zingiber officinale AND Cajanus cajan LEAVES IMPROVED LIVER HISTOLOGICAL PROFILE IN DIABETIC MODEL RATS Manalu, Johanes Marojahan; Sadiah, Siti; Aziz, Sandra Arifin; Astawan, Made; Ridwan, Taopik; Wresdiyati, Tutik
Jurnal Kedokteran Hewan Vol 19, No 3 (2025): September
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21157/j.ked.hewan.v19i3.47330

Diabetes mellitus can cause significant microstructural damage in liver tissue. This study evaluated the effectiveness of instant granules of Zingiber officinale and Cajanus cajan leaves on the liver histological profile in diabetic model rats. A total of 25 male Sprague Dawley rats were assigned into five groups. The group consist of negative control (NC), positive control (PC), metformin control group at a dose of 150 mg/kg BW (MET), and two treatment groups of instant granules of Z. officinale and C. cajan leaves at a dose of 300 mg/kg BW (T1) and 150 mg/kg BW (T2) for 28 days treatment. The diabetic condition was obtained by single induction of streptozotocin (35 mg/kg BW). The liver tissue was stained using hematoxylin-eosin staining to observe the cytoplasm intensity, central vein diameter, and nucleus intensity of liver cells in diabetic model rats. The results showed that administration of the instant granules significantly decrease liver microstructural damage (P0.01). The 150 mg/kg BW (T2) dose showed the most optimal effectiveness by successfully decreasing cytoplasmic intensity, reducing central vein dilation, and decreasing nuclear cell intensity. The research result indicate that instant granules have strong hepatoprotective properties that can repair liver microstructural damage caused by diabetes.

PHYSICO-CHEMICAL VALUE AND HYPOGLYCEMIC EFFECT OF INDUSTRIAL-GRADE ETHANOLIC EXTRACT OF PIGEON PEA (Cajanus cajan) LEAVES AND GINGER (Zingiber officinale var. amarum) Wresdiyati, Tutik; Alfarisi, Hamzah; Putri, Anisya Saeila; Abidah, Puri Adzrok; Darawati, Made; Aziz, Sandra; Sadiah, Siti; Astawan, Made; Santoso, Koekoeh
Jurnal Kedokteran Hewan Vol 18, No 1 (2024): March
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21157/j.ked.hewan.v18i1.31691

This study aimed to analyze flavonoid and 6-gingerol content and to test the hypoglycemic effects of industrial-grade Cajanus cajan (pigeon pea) leaf and Zingiber officinale rhizome (ginger) extracts on hyperglycemic rats. Extraction utilized maceration with 70% alcohol at PT. Insular Multi Natural. Extracts were characterized and analyzed for flavonoids and 6-gingerol content. Hypoglycemic activity was assessed using the oral glucose tolerance test (OGTT) on rats with induced hyperglycemia via 90% sucrose solution. The results indicated higher flavonoid content in C. cajan leaf extract (4090.09338.23 mg/100 g) compared to Z. officinale extract (622.74203.39 mg/100 g), while gingerol content in Z. officinale extract was 701.524.42 mg/100 g. This study concluded that combination of industrial-grade pigeon pea leaves extract and ginger extract reduce the level of blood glucose in hyperglycemic model rats at all combination dose (150:150, 200:100, and 100:200 mg/kg BW). The combination dose of 200:100 mg/kg BW showed the best blood glucose level profile.

PROBIOTIK LOKAL MENINGKATKAN KANDUNGAN IgA USUS HALUS TIKUS YANG DIINFEKSI ENTEROPATHOGENIC E.Coli (EPEC): STUDI IMUNOHISTOKIMIA Wresdiyati, Tutik; Setiorini, Yeni; Laila, Sri Rahmatul; Arief, Irma Isnafia; Astawan, Made
Jurnal Kedokteran Hewan Vol 7, No 2 (2013): September
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21157/j.ked.hewan.v7i2.921

Penelitian ini bertujuan menganalisis pengaruh pemberian probiotik lokal Lactobacillus fermentum (L. fermentum) dan Lactobacillus plantarum (L. plantarum) terhadap profil kandungan IgA usus halus tikus yang diinfeksi enteropatogenik E. coli (EPEC) menggunakan teknik imunohistokimia. Sebanyak 90 ekor tikus jantan galur Sprague Dawley digunakan dan dibagi menjadi enam kelompok perlakuan, yaknikelompok kontrol negatif (A), kelompok perlakuan L. plantarum (B), kelompok perlakuan L. fermentum (C), kelompok perlakuan L. plantarumdan EPEC (D), kelompok perlakuan L. fermentum dan EPEC (E), dan kelompok perlakuan EPEC (F). Perlakuan dilaksanakan selama 21 hari. Deteksi IgA dilakukan dengan teknik imunohistokimia pada jaringan usus halus. Hasil penelitian menunjukkan bahwa perlakuan probiotik lokalL. fermentum selama 2-3 minggu, dan perlakuan L. plantarum selama 2 minggu mampu meningkatkan kandungan IgA di usus halus tikus. Pada tikus yang dipapar EPEC, L. fermentum lebih baik dalam meningkatkan kandungan IgA dibandingkan L. plantarum.

Analisis Karakteristik Pekarangan dalam Mendukung Penganekaragaman Pangan Keluarga di Kabupaten Bogor Azra, Azka Lathifah Zahratu; Arifin, Hadi Susilo; Astawan, Made; Arifin, Nurhayati HS
Jurnal Lanskap Indonesia Vol. 6 No. 2 (2014): Jurnal Lanskap Indonesia
Publisher : http://arl-faperta.ipb.ac.id/

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jli.v6i2.16552

Pekarangan is a type of traditional Indonesian home gardens that utilize the land around the house with the status and clear boundaries. Pekarangan in rural areas have high agrobiodiversity, good agroecosystem and should be optimized as an area to meet the needs of daily life, especially to support the diversification of food consumption of the household. Therefore, the purpose of this study is to analyze the ecology characteristics of pekarangan to support food consumption diversification of the household. The study was conducted in Bogor Regency, which located in altitudes at 165 – 460 m height with high level of urbanization, from December 2013 to June 2014. Diversity of food in pekarangan, specially the crops and livestocks, is the focus of this research. The results of the study showed that the most common crops in Bogor Regency are vegetables, fruits, and spices plants. Analysis of plant diversity index showed that the pekarangan in Bogor Regency has a diversity in the mid category (1.95) with the dominance of seasonal crops. Diversification of food in pekarangan can be done by optimizing the existing area, utilization of all zoning for the cultivation of diverse functions crops and livestock. For diversification of food consumption, the owner should use different types of food, as well as considering the crop calendar to a wide variety of food that can be consumed on a daily basis. Therefore, it's necessary to educate the housewives about the potency of diversification crops in pekarangan for consumption, strong motivation and assistance from the government, as well as optimizing the role of KWT group to optimize the role of pekarangan for the diversification of food.

EVALUASI KESEPADANAN MUTU GIZI TEMPE KEDELAI PANGAN REKAYASA GENETIK (PRG) DAN NON-PRG SERTA DAMPAK KONSUMSINYA PADA TIKUS PERCOBAAN Maskar, Dadi Hidayat; Hardinsyah, Hardinsyah; Damayanthi, Evy; Astawan, Made; Wresdiyati, Tutik
Jurnal Gizi dan Pangan Vol. 10 No. 3 (2015)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

ABSTRACTThis study was conducted to evaluate the effect of tempe that were made from Genetically Modified (GM) and non-GM soybean on protein quality, malondialdehide (MDA) levels, intracellular antioxidant superoxide dismutase (SOD) activity in the liver and kidneys, as well as spermatozoa profile of experimental rats. Fourty five Sprague Dawley rats divided into eight treatment grups and one control, fed with tempe and soybean from GM and non-GM at 10% and 20% concentrations for 90 days. The results showed that there was no significant difference in term of protein quality, tempe made from GM soybean is substantially equivalent with tempe made from non-GM soybean. Results showed that group which was given ration of 10% protein from conventional soybean had lower liver and kidney MDA levels as compared to GM tempe 10% and 20% groups, but was not significant compared to conventional soybean 20% and casein 10% groups. While the value of liver and kidney SOD activity were not significantly different (p>0.05) between the groups of rats. There was no significant differences among the spermatozoa profiles treatment groups and control and they were within normal condition. Results of protein quality, MDA, SOD, and spermatozoa profile showed that tempe made from GM soybean was substantially equivalent with the non-GM soybean.Keywords: GM soybean, MDA, non-GM tempe, SOD, spermatozoa profileABSTRAKTujuan penelitian ini adalah untuk mengevaluasi pengaruh tempe Pangan Rekayasa Genetik (PRG) dan non-PRG meliputi kualitas protein, kadar malondialdehida (MDA) hati dan ginjal, aktivitas superoksida dismutase (SOD) hati dan ginjal, dan profil spermatozoa pada tikus percobaan. Sebanyak 45 tikus terbagi ke dalam delapan perlakuan dan satu kontrol yang diberikan perlakuan dengan ransum tempe dan kedelai, baik PRG maupun non-PRG, dengan konsentrasi 10% dan 20% selama 90 hari. Hasil percobaan menunjukkan bahwa tidak ada perbedaan yang signifikan dalam kualitas protein, tempe PRG memiliki nilai yang sama dengan tempe non-PRG. Tikus yang diberi ransum 10% protein kedelai non-PRG mempunyai nilai MDA hati dan ginjal yang lebih rendah dibandingkan dengan tempe PRG 10% dan 20%, tetapi tidak signifikan dengan kelompok kedelai non-PRG 20% dan kasein 10%. Sementara itu, nilai SOD hati dan ginjal tidak signifikan antar grup perlakuan (p>0,05). Tidak ada perbedaan yang signifikan pada profil spermatozoa antar perlakuan. Hasil dari kualitas protein, MDA, SOD, dan profil spermatozoa menunjukkan bahwa kedelai dan tempe PRG memiliki kesamaan substansial dengan kedelai dan tempe non-PRG.Kata kunci: MDA, profil spermatozoa, SOD, tempe kedelai PRG, tempe kedelai non-PRG

EFEK INTERVENSI MINUMAN TEMPE TERHADAP PENURUNAN KADAR LOW DENSITY LIPOPROTEIN Wirawanti, Ika Wirya; Hardinsyah, Hardinsyah; Briawan, Dodik; Astawan, Made
Jurnal Gizi dan Pangan Vol. 12 No. 1 (2017)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

The aim of this study was to analyze the effect of tempe drink intervention on lipid profile of hypercholesterolemic subjects. This study used a Randomized Controlled Trial (RCT) design with 51 males and females subjects with the inclusion criterias were adults aged 25-55 years, not being menopause and pregnant, total cholesterol levels ≥200 mg/dl and signed informed consent. The subjects were divided into three treatments - Tempe Drink of A (TDA) formulated from local sprouted soybean, Tempe Drink of B (TDB) formulated from imported soybean and control. The tempe drink was given three glasses a day for four weeks, contained at least 25 g of protein/day. The control treatment was not given the tempe drink. Lipid profile (total cholesterol, low density lipoprotein (LDL), high density lipoprotein (HDL) and triglycerides (TG)) was collected before and after intervention. The results showed that both TDA and TDB decreased total cholesterol, LDL, and TG of subjects, respectively 26.7 mg/dl and 17.3 mg/dl; 3.6 mg/dl and 1.0 mg/dl; and 16.2 mg/dl and 3.7 mg/dl compared to control subjects, but did not increase HDL of subjects. This implies that tempe drink had beneficial health effect on lowering total cholesterol, LDL and TG.

Co-Authors A.A. Ketut Agung Cahyawan W Abidah, Puri Adzrok Adurrasyid, Zaid Afifah, Diana N. Afrilia Sandra Ramadhani Agata Tantri Atmaja Ahmad Sulaeman Ahmad Syauqy Alamsah Firdaus Alfarisi, Hamzah Ali, Muhammad Saddam Amilia Dayatri Uray Anak Agung Istri Sri Wiadnyani Ananda Putri Cahyani Ananda Putri Cahyani Andi Early Febrinda Ani Karmila Anjani, Gemala Ans Budi Hartanta Ansarullah, Alfia ANZS BUDY HARTANTA Arif - Hartoyo Arifin, Nurhayati Armando M Saragih Ati Widya Perana Aziz, Sandra Azra, Azka Lathifah Zahratu B.A. Susila Santosa Bambang Purwantara Bella Dinar Fauqii Cahyani Bernadetha Beatrix Sibarani Budi Setiawan C Hanny Wijaya Cahyani, Ananda Putri Chitisankul, Wanida T. Dadang Supriatna Dadang Supriatna Dadang Supriatna Dadi Hidayat Maskar, Dadi Hidayat Dahrulsyah - - Damayanti, Aprilia F. Damayanti, Aprilia Firdha Deddy - Muchtadi Deddy Muchtadi Deddy Muchtadi DEDDY MUCHTADI Deddy Muchtadi Deddy Muchtadi Deddy Muchtadi Diana Nur Afifah, Diana Nur Diini Fithriani Dini Wulan Dari Dodik Briawan Dwi Febiyanti - Dwi Utami, Septi Eiichiro Fukusaki Elis Nurhayati Endang Mahati Endang Prangdimurti Evy Damayanthi Fanie Herdiani Fithriani, Diini Fransiska R Zakaria Hadi Riyadi Hadi Susilo Arifin Hadiningtias, Primanisa Hamzah Alfarisi Hardinsyah Hazmi, Khaidar Herpandi . Hidayati, Mustika I Komang Gede Wiryawan Ichsani, Nadya Ikeu Tanziha Inas Suci Rahmawati Indira Saputra Intan Kusumawati Irma Isnafia Arief Isnafia Arief , Irma Istiqomah, Nurani Jefriaman Sirait Karnila, Rahman Karnila Ketut Adnyane Mudite Khaidar Hazmi koekoeh santoso Komang G Wiryawan Komari Komari Komari Komari Lasmiati, Ni Nengah Laut, Bimaris Tranoya Leonita Maulidyanti LUSIA YUNI HASTANTI Made Darawati Manalu, Johanes Marojahan Mardhiyyah, Yunita Siti Maryani Suwarno Maryani Suwarno Maryani Suwarno Maulidyanti, Leonita Muchtadi, Deddy Muhamad Firdaus Muhamad Firdaus Muhamad Syukur Muhammad Agus Muljanto Muhammad Aries Muhammad Ichsan Mursyid . Mursyid Mursyid Mustika Hidayati Nadya Ichsani Nafisah Nancy Dewi Yuliana Nasution, Zuraidah nFN Akhyar Ni Nengah Lasmiati Novita, Rias R. Nur Wulandari Nurhayati H.S. Arifin Nurhayati Nurhayati Nurhayati, Elis Nurina Rachma Adiningsih Palupi, Nurheni Sri Perana, Ati Widya Prasetyawati, Renny Candra Prayudani, Ayu P G Prayudani, Ayu P.G Prayudani, Ayu Putri Gitanjali Prima Yaumil Fajri Putri, Anisya Saeila Putri, Sastia P. Putri, Sastia Prama Putty Anggi Lestari Rachma Adiningsih, Nurina Rafidha Irdiani Rahmawati, Irma Sarita Rahmawati, Siti Irma Ramadhani, Afrilia Sandra Ramdhani, Rizal Pauzan Ratnaningsih Eko S. Renny Candra Prasetyawati Rimbawan , Rini Kesenja Rini Widyastuti Rita Khairina RR. Ella Evrita Hestiandari Rudy R Nitibaskara Sadiah, Siti Saithong, Pramuan Salsabila Salsabila Sam Herodian Sandra Arifin Aziz Saputra, Indira Saragih, Armando M SARASWATI SARASWATI Sarwono Waspadji Sarwono Waspadji Sarwono Waspadji Sastia Prama Putri Septi Dwi Utami Setyawati S Karyono Setyawati S. K. Setyawati S. Karyono Setyawati, Amalia Rani Sibarani, Bernadetha Beatrix Siti Harnina Bintari Siti Sa'diah Siti Sadiah Slamet Widodo Soewarno S Soekarto Soewarno Soekarto Sri Anna Marliyati Sri Rahmatul Laila Sri Widowati Sri Widowati Sugeng Heri Suseno Sukarno Sukarno Suliantari . Sundari, Fitria Suci Suratno, Yuhlanny Dewi Sussi Astuti Sutrisno Koswara Taopik Ridwan TATI NURHAYATI Tika Pratiwi Khumairoh Tita Aviana Tjahja Muhandri Tryas, Anisha Ayuning Tuti Wresdiyati Tutik Wresdiyati Utami, Sri Inten V Prihananto Vera Di Nurwati Winiati P. Rahayu Winiati Pudji Rahayu Wirawanti, Ika Wirya Wresdiyati, Tuti Yalmaida, Nabila Az Zahra Yana Nurdiana Yeni Setiorini Yeni Setiorini Yenni MS Nababan Yuhlanny Dewi Suratno Yuspihana Fitrial

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