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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
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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Karakteristik Fisikokimia Tepung Kecambah Kedelai Made Astawan; Khaidar Hazmi
JURNAL PANGAN Vol. 25 No. 2 (2016): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v25i2.326

Abstract

Soybean is a strategic commodity in Indonesia because it is one of the most important crops after rice and maize. Indonesian people like to consume processed soybean products due to several reasons, such as their relatively inexpensive price and highly nutritional content. One of the processes that can improve the quality of soy nutrition is germination process. In this study, comparative physicochemical characteristics of germinated soybean flour (TKK) and soybean flour (TK) is investigated. First, soybean and germinated soybean are dried using a freeze dryer, then their sizes are reduced using a blender and finally they are sieved using a 100 mesh sieve. TKK and TK products are analyzed based on not only their chemical and physical characteristics but also their functional properties. It is proven that germination process can improve the chemical characteristics of soybean flour, such as increasing the contents of ash, protein, and antioxidant capacity, but decreasing the fat content.  TKK is significantly higher than TK on bulk density. Protein functional characteristics of TKK are also better on foam capacity and emulsion capacity as compared to TK.
KARAKTERISTIK TEPUNG TEMPE LARUT AIR Made Astawan
JURNAL PANGAN Vol. 26 No. 2 (2017): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v26i2.351

Abstract

Tujuan penelitian ini ialah menganalisa karakteristik tepung larut air berbasis kedelai, tempe kedelai dan tempe kecambah kedelai. Tepung larut air diperoleh dari tepung rendah lemak yang diekstrak dengan air dalam keadaan basa (pH 9). Rendemen hasil ekstraksi tepung larut air berbasis kedelai (SF), tempe kedelai (STF), dan tempe kecambah kedelai (GTF) masing-masing ialah 30.51±1.19%; 11.51±1.12%; dan 14.89±1.95%.  STF dan GTF menunjukkan protein terlarut dan aktivitas antioksidan yang secara signifikan lebih tinggi (p < 0.05) dari SF, SPI, dan tepung tak larut air. Viskositas kelompok tepung larut air  (SF, STF, GTF) secara signifikan lebih rendah (p < 0.05) dari SPI. Hasil pengamatan terhadap komposisi asam amino menunjukkan bahwa proses pembuatan tepung larut air tidak menghilangkan kandungan asam amino esensial yang ada pada bahan asal. Karakteristik lain berupa aktivitas air, warna, dan densitas kamba tepung larut air turut dianalisa.
Pengaruh Konsumsi Tempe dari Kedelai Germinasi dan Non-Germinasi Terhadap Profil Darah Tikus Diabetes Made Astawan
JURNAL PANGAN Vol. 28 No. 2 (2019): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v28i2.439

Abstract

Diabetes melitus (DM) merupakan gangguan metabolik akibat kurangnya produksi insulin atau tubuh tidak dapat menggunakan insulin secara efektif. Tempe memiliki efek hipoglikemik yang dapat memperbaiki fungsi sel pankreas. Germinasi kedelai dapat meningkatkan komponen bioaktif yang dapat mencegah penyakit DM. Penelitian ini bertujuan untuk mengetahui pengaruh konsumsi ransum tepung tempe dari kedelai germinasi (TKG) dan tepung tempe dari kedelai non-germinasi (TNG) terhadap profil darah tikus DM. Profil darah yang diamati meliputi kadar glukosa darah, analisis hematologi (hemoglobin, leukosit, eritrosit, hematokrit, dan trombosit), serta analisis biokimia serum (kolesterol, trigliserida, LDL, HDL, dan albumin). Kelompok tikus DM yang mengonsumsi ransum TNG dan TKG selama 32 hari memiliki penurunan kadar glukosa darah yang lebih besar dibandingkan kelompok tikus DM yang mengonsumsi kasein (kontrol positif). Tikus kelompok TKG memiliki kadar hemoglobin sebesar 14,1 g/dL, hematokrit 37,3 persen,  dan eritrosit 7,9 juta/mm3 yang mendekati nilai pada tikus normal (kontrol negatif), yaitu masing-masing sebesar 13,4 g/dL,  34,6 persen dan 7,6 juta/mm3. Tikus kelompok TKG memiliki kadar trigliserida (64,0 mg/dL)  yang lebih rendah dari tikus kelompok TNG (89,4 mg/dL). Kadar LDL tikus dari kelompok  TKG (9,2 mg/dL) tidak berbeda secara nyata (p>0,05) dengan kelompok kontrol negatif (3,4 mg/dL). Konsumsi TNG dan TKG tidak berpengaruh nyata (p>0,05) terhadap parameter leukosit, trombosit, kolesterol, dan HDL tikus diabetes.
Pengaruh Germinasi Kedelai terhadap Komposisi Proksimat dan Komponen Bioaktif IsoflavonTempe Segar dan Semangit Made Astawan
JURNAL PANGAN Vol. 29 No. 1 (2020): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v29i1.460

Abstract

Tempe is a traditional food from Indonesian made from soybeans fermented with Rhizopus spp. Based on the fermentation time, tempeh is divided into fresh tempeh and semangit tempe. Purpose of this study to determine the difference in chemical composition between fresh tempe flour from germination soybean (SG) and non-germination (SNG) and semangit tempe flour made from germination soybean (TG) and non-germination (TNG). Stage of the research include soybean germination process for 24 hours, making fresh tempe (48 hours fermentation), making semangit tempeh (120 hours fermentation), the process of making fresh tempe flour and semangit tempe flour. Analysis carried out on all tempeh flour includes yield, proximate, crude fiber, antioxidants and isoflavones. The process of germination of soybean as a raw material and the addition of fermentation time had no significant effect (p> 0,05) on the nutritional component, but had a significant effect (p <0,05) on the isoflavone levels and antioxidant activity of fresh tempe flour and semangit tempe flour produced. TNG has the highest levels of isidlavone daidzein and genistein, which are 432,8 and 707,8 μg / g, respectively. TNG has the highest antioxidant capacity (IC50 value of 2109 ppm) which is significantly better than SG and SNG, but not significantly different from TG.
Perbandingan Karakteristik Fisikokimia dan Komposisi Asam Amino Tepung Tempe Larut Air dengan Isolat Protein Kedelai Komersial Made Astawan; Ananda Putri Cahyani; Leonita Maulidyanti; Tuti Wresdiyati
JURNAL PANGAN Vol. 29 No. 1 (2020): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v29i1.462

Abstract

The aim of this research was to compared the physicochemical characteristics and amino acid composition of conventional water-soluble tempe flour (CWSTF), germinated soybean water-soluble tempe flour (GSWSTF) and commercial soy protein isolate (CPI). Water-soluble tempe flour was made from defatted flour and alkali extraction-isoelectric precipitation. The yield of CWSTF, GSWSTF, and CPI were not significantly different (p>0.05). Proximate analysis of CWSTF and GSWSTF showed significantly different from CPI except water content (p<0.05). The essential amino acids in CWSTF and GSWSTF are lysine, leucine, isoleucine, phenylalanine, valine, methionine, and threonine. Analysis of the physical characteristic CWSTF and GSWSTF showed significantly different (p<0.05) with CPI in colors, aw, and bulk density in a lower with CPI.   Ekstraksi alkali-presipitasi isoelektrik yang dilakukan pada tepung tempe konvensional dan tepung tempe kecambah kedelai menghasilkan tepung tempe larut air. Penelitian ini bertujuan untuk membandingkan karakteristik fisikokimia dan komposisi asam amino tepung tempe konvensional larut air (TKLA), tepung tempe kecambah kedelai larut air (TKKLA), dan isolat protein kedelai komersial (IPK). Tepung tempe konvensional dan tempe kecambah kedelai dihilangkan lemaknya kemudian diekstrak menggunakan ekstraksi alkali-presipitasi isoelektrik. Hasil penelitian menunjukkan kadar proksimat terhadap kadar air, abu, lemak, protein, dan karbohidrat pada TKLA dan TKKLA nyata lebih rendah (p<0,05) dibanding IPK. Kadar asam amino esensial pada TKLA dan TKKLA berturut-turut sebesar 20,4 persen; 20,0 persen, lebih rendah dari IPK sebesar 29,6 persen. Analisis sifat fisik dan fungsional terhadap nilai L, derajat putih, dan daya serap minyak menunjukkan TKLA dan TKKLA nyata lebih tinggi (p<0,05) dibandingkan IPK. Proses ekstraksi pada TKLA dan TKKLA masih dapat dioptimalkan untuk memperoleh kadar proksimat utamanya protein yang lebih baik.
Efisiensi Proses Produksi dan Karakteristik Tempe dari Kedelai Pecah Kulit (Production Process Efficiency and Characteristic of Tempe from Dehulled Soybean) Intan Kusumawati; Made Astawan; Endang Prangdimurti
JURNAL PANGAN Vol. 29 No. 2 (2020): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v29i2.492

Abstract

Tempe merupakan salah satu pangan fermentasi yang dikenal luas oleh masyarakat Indonesia. Proses produksinya diperoleh secara turun-temurun, sehingga sangat beragam antar wilayah dan antar perajin.  Salah satu keragaman pada pembuatan tempe adalah penggunaan kedelai pecah kulit sebagai bahan bakunya. Tujuan dari penelitian ini adalah membandingkan efisiensi proses produksi dan karakteristik tempe yang terbuat dari kedelai pecah kulit dan kedelai utuh. Hasil penelitian menunjukkan bahwa proses produksi tempe dari kedelai pecah kulit cenderung lebih efisien dibandingkan tempe dari kedelai utuh, yaitu masing-masing dengan B/C 1,89 dan 1,88. Produksi tempe dari kedelai pecah kulit secara nyata mengurangi komponen biaya untuk penggunaan tenaga kerja dan air per batch produksi. Uji T menunjukkan tempe yang terbuat dari kedelai utuh mempunyai kadar air, abu, protein, aroma, daya iris dan kekerasan yang nyata lebih tinggi (p<0,05) dibandingkan tempe dari kedelai pecah kulit. Akan tetapi, tidak terdapat perbedaan yang nyata antar kedua tempe pada kadar lemak, karbohidrat, isoflavon (daidzein dan genistein), dan atribut warna.Tempe is a popular fermented food in Indonesia which the production process is obtained by generations, so it is very varies between regions and producers. One of the variations is use dehulled soybean as raw material. The purpose of this study was to compare the production process efficiency and characteristics of tempe from dehulled soybean and whole soybean. The results of study showed that production process of tempe from dehulled soybean was tends more efficient than tempe from whole soybean, with B/C ratio were 1,89 and 1,88. Production process of tempe from dehulled soybean significantly reduced the cost for labor and water per bacth production. Based on the T-test, tempe from whole soybean more higher (p<0,05) in moisture, ash, and protein contents, aroma and texture than tempe from dehulled soybean. Besides that, tempe from dehulled soybean had fat and isoflavone (daidzein and genistein) contents, and color as high as whole soybean tempe.
Jasa Lanskap pada Pekarangan Transmigran Bali di Wilayah Lampung Timur Muhammad Saddam Ali; Hadi Susilo Arifin; Nurhayati Nurhayati; Made Astawan
Jurnal Ilmu Lingkungan Vol 21, No 1 (2023): January 2023
Publisher : School of Postgraduate Studies, Diponegoro Univer

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jil.21.1.143-149

Abstract

The transmigration home garden was one of the potential providers of landscape services, such as ecological, economic, social and cultural services. These landscape services can improve people's welfare. The Balinese transmigrant home garden in East Lampung became the research location to see the services of the home garden landscape. Ecological approaches, economic analysis, and socio-culture analysis were carried out to determine the role of the home garden in providing  landscape services. The Balinese transmigrant home garden pattern was built based on the Rwa Bhineda concept which regulates the layout of the building. The composition of pekarangan plants was analyzed using the vertical diversity, horizontal diversity, and Summed Dominance Ratio (SDR) values of the plants. In addition, it also analyzed economic services in the form of additional income and reduced costs for consumption. The results showed that several plants such as coconut, mango, banana, and flower ornamental plants had high SDR value up to 45%. These plants are used as a component of religious rites for the Balinese transmigrant community. Home garden also provided economic services, namely additional income and reduced consumption costs up to 100% per month/family. Home garden landscape services for Balinese transmigrants were proof that community welfare can be realized through sustainable use of home gardens and had implications for the achievement of transmigration goals.
PROBIOTIK LOKAL MENINGKATKAN KANDUNGAN IgA USUS HALUS TIKUS YANG DIINFEKSI ENTEROPATHOGENIC E.Coli (EPEC): STUDI IMUNOHISTOKIMIA Tutik Wresdiyati; Yeni Setiorini; Sri Rahmatul Laila; Irma Isnafia Arief; Made Astawan
Jurnal Kedokteran Hewan Vol 7, No 2 (2013): September
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (335.986 KB) | DOI: 10.21157/j.ked.hewan.v7i2.921

Abstract

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.
Evaluasi Potensi Rendang dan Kalio Minangkabau sebagai Pangan Fungsional Prima Yaumil Fajri; Made Astawan; Tutik Wresdiyati
Agroteknika Vol 6 No 1 (2023): Juni 2023
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/agroteknika.v6i1.208

Abstract

Rendang merupakan salah satu harta karun masakan tradisional Indonesia yang berasal dari suku Minangkabau Sumatera Barat. Rendang mempunyai komposisi bumbu dan rempah yang banyak dan beragam, yang akan mempengaruhi aktivitas antioksidan dan menghambat oksidasi sehingga lambat tengik yang menjadi penyebab lamanya umur simpan rendang. Selain itu kandungan antioksidan pada rendang akan memiliki potensi sebagai pangan fungsional. Selama proses pemasakan, senyawa produk reaksi Maillard diduga terbentuk. Melanoidin adalah salah satu produk senyawa reaksi Maillard yang memiliki aktivitas antioksidan. Kalio merupakan salah satu masakan asal Sumatera barat yang memiliki komposisi bahan yang mirip dengan rendang, tetapi proses pembuatannya lebih singkat. Penelitian ini bertujuan untuk mengetahui sejauh mana reaksi Maillard selama pemasakan yang berakibat pada pembentukan senyawa melanoidin sebagai pigmen warna cokelat rendang terhadap aktivitas dan kapasitas antioksidan dari rendang dibandingkan dengan kalio yang mungkin berpotensi sebagai pangan fungsional. Variabel yang diukur adalah intensitas pencokelatan, aktivitas dan kapasitas antioksidan, kemudian data dianalisis secara statistik menggunakan uji t. Hasil analisis menunjukkan bahwa nilai Intensitas pencokelatan daging rendang (0,322±0,001) sangat nyata lebih tinggi dibandingkan dengan daging kalio (0,163±0,001). Hal ini menandakan reaksi Maillard lebih jauh terjadi pada daging rendang dibandingkan dengan daging kalio. Sementara aktivitas antioksidan bumbu (62,46±1,43%) dan daging rendang (46,23±1,43%) sangat nyata lebih tinggi dibandingkan dengan bumbu (23,86±1,62%) dan daging kalio (23,9±0,24%). Kapasitas antioksidan bumbu (310,08±7,23 mg EVC 100 g-1 BK) dan daging rendang (227,76±7,23 mg EVC 100 g-1 BK) sangat nyata lebih tinggi dibandingkan dengan bumbu (114,34±9,16 mg EVC 100 g-1 BK) dan daging kalio (114,51±1.20 mg EVC 100 g-1 BK).
Effect of tea extract (Camellia sinensis) on shelf life and intrinsic quality of tempe Astawan, Made; Prayudani, Ayu P G; Hadiningtias, Primanisa; Wresdiyati, Tutik; Andi Early Febrinda
jurnal1 VOLUME 7 ISSUE 1, JUNE 2024
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v7i1.1023

Abstract

Tempe is Indonesian traditional food made from fermented soybeans. Tempe has a short shelf life due to its high moisture content and the activity of microorganisms. The shelf life of tempe can be increased by using tea extract in tempe processing because tea contains antioxidant and antimicrobial components. This research aims to evaluate the effect of using tea extract in tempe processing on the shelf life, physicochemical characteristics, and sensory profile of tempe. During storage, the shelf-life test used the descriptive observation method on the colour, flavour, taste, and texture. The use of 0.5% black tea extract in the initial soaking of soybeans can increase the shelf life of tempe to 4 and 6 days at room and refrigerator temperature, respectively. The result showed that tempe had significantly (p<0.05) lower ash content (0.81% wb), brightness (65.37), and pH (6.50), while the texture (15.3 Kg force) was significantly higher (p<0.05) than the control (untreated tempe). The results of sensory evaluation using the hedonic rating test showed that fresh tempe with black tea extract treatment had significantly lower (p<0.05) colour, texture, and overall attributes than the control one. The same evaluation on fried tempe showed that the black tea extract treatment significantly increased (p<0.05) the texture attribute compared to the control.
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