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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 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 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

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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

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.

Pekarangan Model for Supporting Food Resiliency on Household Level in Transmigration Area, East Lampung Muhammad Saddam Ali; Hadi Susilo Arifin; Nurhayati Arifin; Made Astawan
Jurnal Pengelolaan Sumberdaya Alam dan Lingkungan (Journal of Natural Resources and Environmental Management) Vol 12 No 3 (2022): Jurnal Pengelolaan Sumberdaya Alam dan Lingkungan (JPSL)
Publisher : Graduate School Bogor Agricultural University (SPs IPB)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jpsl.12.3.522-533

Pekarangan as one of the potential natural resources and closest to the family can be the right and strategic choice to be used in realizing family-scale food resiliency. The research was conducted in Transmigration area of East Lampung from June 2021 to December 2021. The determination of the pekarangan sample by purposive sampling was carried out on four transmigration ethnics, i.e., the Javanese (100 samples), the Sundanese (100 samples), the Balinese (100 samples) , and the Madurese (13 population), as well as local transmigration, i.e., the Lampungnese (100 samples). Pekarangan model is determined from species diversities on agroforestry system and its plant multistorey condition. The results of identification found three agroforestry systems as a pekarangan model, i.e., the agroforest system (Maduranese pekarangan), agrosilvopastoral (Balinese, Javanese, and Lampungnese pekarangans), and agrosilvopastoralfishery (Sundanese pekarangan). Each agroforestry system contributed to food sources by 54.54% (agroforest), 46.15% to 65.51% (agrosilvopastoral), and 89.28% (agrosilvopastoralfishery).

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

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

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

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).

Cajanus Cajan Leaf and Ginger Increase Antioxidant Defence in Pancreatic Diabetic Rats: An Immunohistochemical Study Tutik Wresdiyati; Bella Dinar Fauqii Cahyani; Hamzah Alfarisi; Siti Sa'diah; Made Astawan
Jurnal Veteriner Vol 25 No 1 (2024)
Publisher : Faculty of Veterinary Medicine, Udayana University and Published in collaboration with the Indonesia Veterinarian Association

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19087/jveteriner.2024.25.1.1

Hyperglycemia in diabetes mellitus results in stress oxidative condition. This study aims to analyze the antioxidant defence in pancreatic experimental-diabetic rats treated with a combined extract of Cajanus cajan leaf and ginger, using an immunohistochemical technique for copper, zinc – superoxide dismutase (Cu,Zn-SOD). A total of 25 male Sprague Dawley rats were used in this study. The rats were randomly divided into five groups; normal control group (NC), diabetic group (DM), two groups DM treated with a different dose combination of Cajanus cajan leaf extract and ginger extract (DME and DMF), and DM treated with glibenclamide (DMG). This study used 110 mg/kg BW alloxan induction to obtain diabetic conditions, and the treatments of the extract were conducted for 28 days. The pancreatic tissues were processed using the paraffin standard method and an immunohistochemical technique using monoclonal antibody Cu,Zn-SOD. The results showed that a combination of Cajanus cajan leaf extract and ginger extract lowered the level of blood glucose, increased body weight, and increased the level of Cu,Zn-SOD content in pancreatic tissues of experimental-diabetic rats. This study concluded that combining Cajanus cajan leaf extract and ginger extract increased antioxidant defence in pancreatic organs of experimental-diabetic rats.

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

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.

Physicochemical Characterization And Antioxidant Potential Of Powder Drink With The Combination Of Dayak Onion (Eleutherine Palmifolia) And Tempe Tika Pratiwi Khumairoh; Astawan, Made; Prangdimurti, Endang
Jurnal Info Sains : Informatika dan Sains Vol. 14 No. 03 (2024): Informatika dan Sains , Edition July - September 2024
Publisher : SEAN Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar

Antioxidants play an important role in protecting body health. Sources of natural antioxidants that have not been widely developed are dayak onion and tempe. This research aims to evaluate the antioxidant properties and physicochemical quality characteristics of dayak onion powder dried using the spray dryer (SD) and fluidized bed dryer (FBD) methods and the best combination with tempe powder to produce drink powder. Specifically, this research examines the antioxidant capacity (IC50), total flavonoid content, and color characteristics of dayak onion powder dried using SD and FBD, analyzed with the Independent Sample T-test. The best product of dayak onion powder was dried using FBD instrument and obtained an IC50 antioxidant capacity of 9.16 ± 0.0a ppm, total flavonoids of 6.14 ± 0.04a mgQE/g, whiteness level of 60.6 ± 0 .13b, brightness of 65.3 ±0.16b, a+ of 13.5±0.10a, and b+ of 13.13±0.08b. Dayak onion powder was combined with tempe powder to produce a drink powder, which was evaluated for its physicochemical characteristics using the RAL method and Duncan's test. The best combination of powdered drink products is 40% dayak onion powder + 50% tempe powder, has an IC50 antioxidant capacity (662.95 ± 0.03c ppm) and total flavonoids (4.74 ± 0.04c mgQE/g), with chemical characteristics quality requirements Indonesian National Standard (SNI 7612-2011): protein (32.02±0.35b %w/w), moisture (6.55±0.01b %w/w), ash (1.80±0, 00b %w/w), fat (17.32±0.01b %w/w), aw (0.23±0.01ab) and physical characteristics: viscosity (15.017±0.04b cP), solubility index (9.771 ±0.07b g/ml), bulk density (0.7145±0.00b g/ml) and sedimentation index (9.515±0.18b%).

The Effect of Sacha Inchi Tempe on Blood Glucose, HOMA-IR, and TNF-ɑ in Rats with Metabolic Syndrome Setyawati, Amalia Rani; Anjani, Gemala; Mahati, Endang; Afifah, Diana Nur; Syauqy, Ahmad; Astawan, Made; Rahmawati, Irma Sarita
Jurnal Gizi dan Pangan Vol. 19 No. 2 (2024)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2024.19.2.97-106

This research aimed to evaluate the impact of sacha inchi tempe (Plukenetia volubilis L.) on Fasting Blood Glucose (FBG), Homeostatic Model Assessment for Insulin Resistance (HOMA-IR), and Tumor Necrosis Factor Alpha (TNF-ɑ) levels. In addition, metabolic syndrome was induced in 36 male Wistar rats aged 2 months at 150–200 g weight by giving a High-Fat High-Fructose diet (HFFD) for 2 weeks. The extract was administered through oral gavage in dose-dependent manner and rats were allocated into 6 groups, namely: 1). Normal control or K0; 2). Negative control or K-; 3). Positive control or K+ with 0.18 mg/200 g BB of simvastatin; 4). Intervention with 0.9 g sacha inchi tempe or P1; 5). Intervention with 1.8 g sacha inchi tempe or P2, and; 6). Intervention with 3.6 g sacha inchi tempe or P3. Meanwhile, normal chow rats were used and served as the control group. After 2 and 5 weeks of induction and intervention, blood was drawn to determine FBG. Blood insulin was examined after 5 week of intervention. Rats were euthanized at the end of the intervention for hepatic TNF-α analysis before calculating HOMA-IR. The result showed that there was a significant difference (p<0.05) in FBG, HOMA-IR and hepatic TNF-α levels after sacha inchi tempe treatment. Rats receiving the highest dose of sacha inchi tempe had the most significant reduction (p<0.05) in FBG, HOMA-IR and hepatic TNF-α, when compared to simvastatin group. Therefore, sacha inchi tempe could attenuate glycemic and inflammation profiles in metabolic syndrome.

Potential of soybean-velvet bean combination tempe in improving cognitive function Astawan, Made; Damayanti, Aprilia F.; Wresdiyati, Tutik; Afifah, Diana N.; Rahmawati, Irma S.
Narra J Vol. 4 No. 3 (2024): December 2024
Publisher : Narra Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52225/narra.v4i3.1365

Velvet bean is a native Indonesian legume containing L-dopa, yet it remains underutilized. The aim of this study was to analyze the effects of different types of tempe (soybean, velvet bean, and their combination) on cognitive function, brain histology, dopamine levels, and serum β-amyloid in rats, as well as to identify the parameters most influencing cognitive function, including brain mass and volume, hippocampal neuron count, and dopamine and β-amyloid levels. An experimental study was conducted using a completely randomized design with one factor: the protein source of diet. Five rat groups were included based on protein sources: non-protein, casein control, soybean tempe flour, velvet bean tempe flour, and a combination of soybean and velvet bean tempe flour. This study examined cognitive performance by measuring maze completion time, while brain mass and volume, hippocampus histology for neuron cell counts in the dentate gyrus section, cornu ammonis 1 (CA1), and cornu ammonis 3 (CA3), brain dopamine and β-amyloid serum levels were measured after eight weeks of intervention. Our data indicated that rats deprived of protein had significantly slower maze completion times (p<0.001), underscoring the importance of protein in cognitive processes. Rats treated with non-protein rations had significantly lighter brain masses (p<0.001) than other treatments. Histological analysis of the hippocampus showed that the three types of tempe rations helped maintain the number and density of neuron cells in the dentate gyrus and CA3 of the hippocampus. Additionally, the protein in the ration could increase dopamine levels and suppress serum β-amyloid levels. There was a strong correlation between brain volume and neuron cell density in the dentate gyrus section of the hippocampus with cognitive function. These results highlight the promising role of combination tempe in increasing cognitive function, brain mass and volume, dopamine levels, and suppressing serum β-amyloid.

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 Armando M Saragih Ati Widya Perana Ayu P.G Prayudani Aziz, Sandra Azra, Azka Lathifah Zahratu B.A. Susila Santosa Bambang Purwantara Bella Dinar Fauqii Cahyani Bernadetha Beatrix Sibarani C Hanny Wijaya Cahyani, Ananda Putri Chitisankul, Wanida T. Dadang Supriatna Dadang Supriatna Dadang Supriatna Dadi Hidayat Maskar, Dadi Hidayat Dahrulsyah - - Damayanti, Aprilia F. 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 nFN Akhyar Ni Nengah Lasmiati Novita, Rias R. Nur Wulandari Nurhayati Arifin 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 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 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 Yana Nurdiana Yeni Setiorini Yeni Setiorini Yenni MS Nababan Yuhlanny Dewi Suratno Yuspihana Fitrial

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