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All Journal Jurnal Teknologi Dan Industri Pangan Majalah Kedokteran Bandung Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Jurnal Keteknikan Pertanian Tropis dan Biosistem agriTECH Jurnal Agroindustri Biology, Medicine, & Natural Product Chemistry Jurnal Penelitian Pertanian Terapan Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Media Akuakultur Indonesia Agroindustrial Journal JURNAL AGROINDUSTRI HALAL Room of Civil Society Development Laporan Upaya Nyata Inovasi Ilmu Komputer (LUNIK) Room of Civil Social Development Jurnal Agroindustri Berkelanjutan
Sussi Astuti
Jurusan Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung
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PENGARUH KONSENTRASI GELATIN TERHADAP SIFAT ORGANOLEPTIK PERMEN JELLY SUSU KAMBING Eletra, Yuka; -, Susilawati; Astuti, Sussi
Jurnal Teknologi & Industri Hasil Pertanian Vol 18, No 2 (2013): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (211.37 KB) | DOI: 10.23960/jtihp.v18i2.185 - 195

Abstract

This research was conducted to find out the effect of gelatin concentration on the sensory characteristic of goat milk jelly candy.  The research was designed using a Completely Randomized Block Design with gelatin concentration as a single factor consisting of five levels, namely 5%, 10%, 15%, 20%, and 25%. The research was repeated 5 times.   Data were analyzed with Analysis of Varians to find out the treatment effects, then continued tested using Least Significant Difference (LSD) test to find out the best treatment which was determined by the highest score of flavor, elasticity, color, and overall acceptance.  Chemical composition analysis was conducted on the best treatment product. The result showed that gelatin concentration had significant effect on flavor and highly significant effect on elasticity, color, and overall acceptance of the goat milk jelly candy.  The best treatment was gelatin addition at a concentration of 10%.  The candy had a flavor score of 3.35 (rather typical of goat milk), an elasticity score of 3.55 (elastic), and hedonic score for color of 3.66 (like) and an overall acceptance of 3.73 (like). Its water, ash, reduced sugar, protein, and fat contents were 18.01%, 1.60%, 13.56%, 5.65%, and 0.21%, respectively. Keywords: gelatin, goat milk, jelly candy.
PENGARUH EKSTRAK DAUN SALAM (Syzygium polyanthum (Wight.) Walp.) TERHADAP TINGKAT HIDROLISIS PATI, AKTIVITAS ANTIOKSIDAN DAN SIFAT SENSORI NASI INSTAN [The Effect of Extract Bay Leaf (Syzygium polyanthum (Wight.) Walp.) on the Level of Starch Hydrolysis, Antioxidant Activity and Sensory Properties of Instant Rice] Rahmadi, Isnaini; Nurdin, Samsu Udayana; Astuti, Sussi
Jurnal Teknologi & Industri Hasil Pertanian Vol 21, No 1 (2016): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (409.29 KB) | DOI: 10.23960/jtihp.v21i1.28 - 41

Abstract

In some Asian countries, diabetes mellitus (DM) is suggested to be close related to their rice daily intake as rice intake contributes significantly into their blood glucose level. Threrefore, for patient of DM or people who has high risk of digestibility of starch should be lowered. This research was aimed to obtain an optimal concentration of bay leaf extract that produces instant rice with low levels of starch hydrolysis, the high antioxidant activity and sensory properties are preferred. The experiment was arranged in a Complete Randomized Block Design (CRBD) with six bay leaf extract concentrations which were 0%, 5%, 10%, 15%, 20% and 25% of the solution volume for cooking. The results showed the addition of the bay leaf extract did not affect the rate of starch hydrolysis and total phenol of instant rice, but it effected on antioxidant activity and sensory properties of instant rice. The best treatment of the instant rice with the addition of bay leaf extract at 0 % who has the degree of hydrolysis of starch by 15.21 %, the antioxidant activity by 79.44 %, total of phenol about 0.19 ppm GAE, the percentage of panelists with like criteria to odor about 49.52 %, the taste 59.05 %, color 86.67 % and fluffier 41.90%.Keywords: antioxidants, bay leaves, hydrolysis of starch, instant rice
Pengaruh Tepung Kedelai Kaya Isoflavon terhadap Testosteron Serum, Jumlah Sel Leydig dan Jumlah Sel Spermatogenik pada Tubuli Seminiferi Testis Tikus (Rattus norvegicus) Astuti, Sussi; Sutyarso, Sutyarso
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 15, No 1 (2010): February 2010
Publisher : Universitas Atma Jaya Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (568.071 KB) | DOI: 10.24002/biota.v15i1.2643

Abstract

The objective of this experiment was to evaluate the effects of isoflavone-riched soybean flour with different levels of isoflavone on testosterone level, total Leydig cells, and total spermatogenic cells in the seminiferous tubules of male rats. Diet was given as isonitrogen and isocaloric with 10% of dietary protein from casein. Twenty five male of Sprague Dawley weaning rats (21 days old) were divided into five groups and treated with isoflavone-riched soybean flour by oral administration with different levels (dosages). The treatment was conducted for 2 months. The treatment of isoflavone-riched soybean flour with higher dosage of isoflavone increased the testosterone levels in the serum and the total Leydig cells in the seminiferous tubules of male rats. The optimum dosage of isoflavone was 1.5 mg/day resulted in the highest total spermatogenic cells of rat testes. The treatment isoflavone-riched soybean flour with 1.5 mg isoflavone/day on male rats resulted in the testosteron level of 2.96±0.45 ng/ml, total Leydig cells 70.22±9.34; while the number of spermatogonia, spermatocytes, early spermatids, late spermatids, and total spermatogenic cells were 48.44±4.82, 60.00±3.43, 221.56± 16.12, 164.33±17.94, and 494.33±32.94, respectively.
Pengaruh Formulasi Jamur Tiram Putih (Pleurotus oestreatus) dan Tapioka Terhadap Sifat Fisik, Organoleptik, dan Kimia Kerupuk Astuti, Sussi; A.S., Suharyono; Fitra, Nopena
Jurnal Penelitian Pertanian Terapan Vol 16, No 3 (2016)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (240.483 KB) | DOI: 10.25181/jppt.v16i3.94

Abstract

White oyster (Pleurotus oestreatus) mushroom has high nutrition content. The white oystermushroom processing to be cracker product is one of product diversification efforts frommushroom. This research was conducted to find out the best formulation of tapioca andoyster mushroom to produce the best characteristics of oyster mushroom crackers. Thesecharacteristics include expansion volume, sensory, and chemist. This research was designedin a Completely Randomized Block Design with 3 replication. The treatments had 7formulation levels of tapioca and oyster mushroom flour, that were N1 (0% : 100%), N2(10% : 90%), N3 (20% : 80%), N4 (30% : 70%), N5 (40% : 60%), N6 (50% : 50%), and N7(60% : 40%), respectively. Data were analiyzed with analysis of varians to find out thetreatment effects, then the data were further analyzed with Honestly Significant Difference(HSD) test on level of 5% to find the best formulation. The results showed that formulationN2 (10% white oyster mushroom and 90% tapioca) was the best formulation with expansionvolume of 452,28%, crunchy texture, rather-typical of oyster mushroom taste, rather-typicalof oyster mushroom aroma, water content of 7,20% (%db), ash content of 1,03% (%db), fatcontent of 0,46% (%db), protein content of 1,66% (%db), and fibre content of 0,24% (%db).However, the protein content didn?t include the qualification of cracker standard quality(SNI 01-2713-1999).Keywords : white oyster mushroom, tapioca, cracker
Pendugaan Umur Simpan Tepung Jamur Tiram Putih (Pleurotus ostreatus) Pada Kemasan Plastik Polietilen dengan Metode Akselerasi Astuti, Sussi; Setyani, Sri; Suharyono, Suharyono; H, Muhammad Nurreza Nurreza
Jurnal Penelitian Pertanian Terapan Vol 19, No 2 (2019)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (600.428 KB) | DOI: 10.25181/jppt.v19i2.1405

Abstract

The aim of the research was to determine the shelf life of white oyster mushroom flour in polyethylene plastic packaging with the Arrhenius method. The study was arranged descriptively with two replications. White oyster mushroom flour was stored at three storage temperature conditions, i.e. 30oC, 40oC and 50o C in polyethylene plastic packaging with a thickness of 0.03 mm and stored for one month (28 days). Observations were made on water content, levels of free fatty acids, protein content, flavour and color of white oyster mushroom flour every once a week i.e. on days 0, 7, 14, 21 and 28. The data obtained were used to determine the shelf life of white oyster mushroom flour using acceleration (accelerated storage) method with Arrhenius equation model using Microsoft Excel software. The results showed that the shelf life of white oyster mushroom flour in polyethylene plastic packaging thickness of 0.03 mm using the Arrhenius method was set at a temperature of 30o C based on the parameters of the zero reaction protein content, which was 130.67 days (4.3 months). White oyster mushroom flour in polyethylene plastic packaging thickness of 0.03 mm during storage temperature of 30o C, 40o C, and 50o C tends to decrease protein content, color and aroma, but experience an increase in free fatty acid levels. White oyster mushroom flour in polyethylene plastic packaging at 30o C tends to increase in water content during storage, and decreased water content at 40o C and 50o C.
SIFAT FISIK DAN SENSORI FLAKES PATI GARUT DAN KACANG MERAH DENGAN PENAMBAHAN TIWUL SINGKONG astuti, sussi; S., Suharyono A.; Anayuka, ST Aisah
Jurnal Penelitian Pertanian Terapan Vol 19, No 3 (2019)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v19i3.1440

Abstract

Flakes merupakan produk sarapan siap saji yang dapat memenuhi kebutuhan kalori karena mengandung karbohidrat cukup tinggi. Perpaduan umbi garut dan kacang merah serta penambahan tiwul singkong sebagai sumber serat dapat digunakan sebagai bahan baku produk flakes yang kaya gizi dan menyehatkan. Penelitian disusun secara tunggal dalam  Rancangan Acak Kelompok Lengkap (RAKL) dengan satu faktor yaitu formulasi pati garut dan kacang merah dengan enam perlakuan dan empat  ulangan. Perlakuan faktor tunggal yaitu formulasi pati garut dan kacang merah dengan perbandingan 100% : 0% (F1); 90% : 10 % (F2); 80% : 20% (F3); 70% : 30% (F4); 60% : 40% (F5); dan 50% : 50% (F6). Data dianalisis sidik ragam dan dilanjutkan uji Beda Nyata Jujur (BNJ) pada taraf 5%. Hasil penelitian menunjukkan bahwa formulasi flakes terbaik adalah formulasi F6 (50% pati garut dan 50% kacang merah) yang menghasilkan tekstur (fisik) sebesar 1,47 kgf, sifat sensori flakes dengan skor tekstur sebesar 4,32 (renyah), skor warna sebesar 2,67 (coklat muda), skor rasa dan aroma sebesar 3,47 (agak berasa langu), dan skor penerimaan keseluruhan sebesar 3,87 (suka).  Flakes formulasi terbaik memiliki kadar air sebesar 5,17%, kadar abu sebesar 2,81%, kadar protein sebesar 11,53%, kadar lemak sebesar 1,25%, kadar karbohidrat sebesar 79,24%, dan kadar serat kasar sebesar 2,55%.Flakes is a ready to eat product for breakfast that only needs less than 3 minutes to serve.  Flakes can supply calories need because it contains high carbohydrates.  Combination from roots that contains carbohydrates such as arrowroot and beans which are protein sources such as red beans, with ?tiwul? cassava addition as fiber source can be used as raw material for flakes that nutrient rich and healthy.  The research was a single factor, arranged in a Complete Randomized Design with sixreplications. The factor was the formulation of arrowroot starch and red beans flour consisted of sixlevels, i.e. 100% : 0% (F1); 90% : 10 % (F2); 80% : 20% (F3); 70% : 30% (F4); 60% : 40% (F5); dan 50% : 50% (F6). The data were analyzed by using ANOVA and weretested with LSD test at 5% level of significant. The best formulation was found onflakes produced from 50% arrowroot starch and 50 % red beans flour (F6) with physic properties (texture) was 1,47 kgf, the colorscore of 2,67 (light brown), the flavour and aroma score of 3,47 (little rotten taste), and the overall acceptance score at 3,87 (like).  The best flakes has moisture content of 5,17%, ash content of 2,81%, protein content of 11,53%, fat content of 1,25%, carbohydrate content of 79,24%, and crude fiber content of 2,55%. Keywords : arrowroot, red beans, tiwul cassava, flakes
Kualitas Spermatozoa Tikus Jantan yang Diberi Tepung Kedelai Kaya Isoflavon Astuti, Sussi
Majalah Kedokteran Bandung Vol 41, No 4
Publisher : Faculty of Medicine, Universitas Padjadjaran

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

Abstract

Spesies oksigen reaktif (ROS) adalah radikal bebas yang berperan penting pada beberapa proses fisiologis spermatozoa. Spermatozoa membutuhkan ROS pada level rendah untuk menginduksi proses tersebut sehingga fertilisasi dapat berlangsung. Komponen bioaktif isoflavon yang terkandung dalam kedelai berperan sebagai penangkap radikal bebas, menghambat pembentukan peroksida lipid, serta mencegah kondisi stres oksidatif pada jaringan yang memproduksi spermatozoa. Dua puluh lima ekor tikus jantan strain Sprague Dawley umur 21 hari dibagi dalam lima kelompok dan mendapat perlakuan tepung kedelai kaya isoflavon secara oral dengan berbagai tingkatan dosis isoflavon selama dua bulan. Tikus betina strain Sprague Dawley umur 21 hari digunakan untuk mengobservasi fertilitas tikus jantan. Ransum basal kasein tikus jantan dan betina disusun isonitrogen dan isokalori dengan kadar protein 10%. Angka konsepsi dan jumlah fetus dievaluasi pada tikus betina yang dikawinkan dengan tikus jantan. Hasil penelitian menunjukkan bahwa pemberian tepung kedelai kaya isoflavon pada berbagai tingkatan dosis tidak berpengaruh terhadap abnormalitas spermatozoa. Pemberian tepung kedelai kaya isoflavon dengan dosis isoflavon tertinggi (6 mg/ekor/hari) mengakibatkan kasus infertilitas tikus jantan. Dosis isoflavon 1.5 mg/ekor/hari merupakan dosis optimum, mengakibatkan: meningkatnya berat testis, motilitas spermatozoa dan konsentrasi spermatozoa. Kesimpulan: Pemberian tepung kedelai kaya isoflavon pada dosis isoflavon 1.5 mg/ekor/hari dapat meningkatkan kualitas spermatozoa tikus jantan. [ .Kata kunci: Tepung kedelai kaya isoflavon, kualitas spermatozoa The Effects of Isoflavone-riched Soybean Flour on The Quality of Spermatozoa of Male RatsReactive oxygen species (ROS) are free radicals that play a significant role in many of the sperm physiological processes. Spermatozoa need low amounts of endogenous ROS to inducing that processes for acquisition of spermfertilizing ability. Isoflavone as the active compound in soybean can act as scavenger free radicals, prevent formation of lipid peroxide, and prevent of oxidative stress condition on the tissue that produce spermatozoa. Twenty five males of Sprague Dawley weaning rats (21 days old) were divided into five groups and treated with isoflavone-riched soybean flour by oral administration with different levels (dosage) for 2 months. Conception rate and the number of fetus were evaluated on the mated-female rats. Diet was given as isonitrogen and isocaloric with 10% of dietary protein from casein for male and female rats. Result indicated that the treatment didn't affect significantly on spermatozoa abnormality. The treatment of isoflavone-riched soybean flour on male rats with highest dosage (6 mg isoflavone/day) resulted in infertility. The optimum dosage of isoflavone was 1.5 mg/day and resulted in increase of relative of weight testes, higher motility rate and sperm concentration of rat testes. Conclusion : Isoflavone-riched soybean flour treatment with 1.5 mg/day dosage of isoflavone improved the quality of spermatozoa of male rats.Key words: Isoflavone-riched soybean flour, quality of spermatozoa DOI: http://dx.doi.org/10.15395/mkb.v41n4.251
PENGARUH PEMBERIAN TEPUNG KEDELAI KAYA ISOFLAVON TERHADAP KADAR MALONALDEHID (MDA), AKTIVITAS SUPEROKSIDA DISMUTASE (SOD) TESTIS DAN PROFIL Cu,Zn-SOD TUBULI SEMINIFERI TESTIS TIKUS JANTAN [The effects of isoflavone-riched soybean flour on MDA Level, Sup Sussi Astuti; Deddy Muchtadi; Made Astawan; Bambang Purwantara; Tutik Wresdiyati
Jurnal Teknologi dan Industri Pangan Vol. 20 No. 2 (2009): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (420.13 KB)

Abstract

The objectives of this experiment were to evaluate the effects of isoflavone-riched soybean flour with different treatment level of isoflavone on MDA level, SOD activity, and profile of Cu,Zn-superoxide dismutase (Cu,Zn-SOD) spermatogenic cells in the seminiferous tubules of male rat testes. Diet was given as isonitrogen and isocaloric with 10% of dietary protein. Twenty five males of Sprague Dawley rats were divided into five groups and treated with isoflavone-riched soybean flour by oral administration with different concentrations. The treatment was done for 2 months. The optimum concentration of isoflavone was 1.5 mg/day and resulted in : decreased level of MDA testes (2.29±0.05 nmol/g), mantained high SOD activity of rat testes (729.4±23.73 U/g), and increased content of Cu,Zn-SOD by immunohistochemical technique on spermatocytes and early spermatids. It was concluded that isoflavone-riched soybean flour diet (1.5 mg/day isoflavone) can prevent the formation of lipid peroxide and improve the antioxidant status of rat testes.
Pengaruh Pemberian “Kombucha” Teh Rosella terhadap Profil Darah Mencit (Mus musculus L) Mukhani Dwi Hidayanti; Sussi Astuti; Maria Erna Kustyawati
agriTECH Vol 34, No 4 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (155.298 KB) | DOI: 10.22146/agritech.9432

Abstract

“Kombucha” rosella tea is a functional fermented beverage product solution from the petals of rosella tea and sugar using a microbial starter “Kombucha” (Acetobacter xylinum and several kind of yeast). The objective of the experiment was to determine the effect of “Kombucha” rosella tea on the blood profile of mice (Mus musculus L). The experiment compiled in a completely randomized design with 4 treatments dose “Kombucha” rosella tea was 0,73 ml/20 g BB mice (distilled water) (K), 0,36 ml/20 g BB (P1), 0,55 ml/20 g BB (P2), and 0,73 ml/20 g BB (P3) Each treatment consisted of 6 replicates with given orally for 30 days. “Kombucha” rosella tea was made from 5 g rosella petals with sugar concentration of 250g in1000 ml of water, inoculated with a culture of “Kombucha” and fermentation time 6 days. The results showed that the administration of “Kombucha” rosella tea on the third dose resulted in the number of erythrocytes, leukocytes and hemoglobin levels in the range of normal mice. No visible difference in grain differentiation of white blood (monocytes, lymphocytes, and neutrophils) mice due to treatment “Kombucha” rosella tea on the third dose of the control. Seen a trend increase in the number of erythrocytes and hemoglobin, as well as a decrease in the number of leukocytes mice due to treatment “Kombucha” rosella tea on the third dose compared to controls.ABSTRAK“Kombucha” teh rosella merupakan produk minuman fungsional hasil fermentasi larutan teh dari kelopak bunga rosella dan gula menggunakan starter mikroba “Kombucha” (Acetobacter xylinum dan beberapa jenis khamir). Tujuan penelitian adalah untuk mengetahui pengaruh pemberian ”Kombucha” teh rosella terhadap profil darah mencit (Mus musculus L). Penelitian disusun dalam Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dosis ”Kombucha” teh rosella yaitu 0,73 ml/20g BB mencit (aquadest) (K), 0,36 ml/20 g BB (P1), 0,55 ml/20 g BB (P2), dan 0,73 ml/20 g BB (P3). Setiap perlakuan terdiri dari 6 ulangan dengan lama perlakuan 30 hari secara oral.“Kombucha” teh rosella dibuat dari 5 g kelopak rosella dengan konsentrasi gula sebanyak 250 g dalam 1000 ml air, diinokulasi dengan kultur ”Kombucha” induk dan lama fermentasi 6 hari. Hasil penelitian menunjukkan bahwa pemberian “Kombucha” teh rosella pada ketiga dosis menghasilkan jumlah eritrosit, leukosit dan kadar hemoglobin mencit pada kisaran normal. Tidak terlihat perbedaan diferensiasi butir darah putih (monosit, limfosit, dan neutrofil) mencit akibat perlakuan “Kombucha” teh rosella pada ketiga dosis dengan kontrol. Terlihat adanya kecenderungan peningkatan jumlah eritrosit dan hemoglobin, serta penurunan jumlah leukosit mencit akibat perlakuan “Kombucha” teh rosella pada ketiga dosis dibanding kontrol.
Pengaruh Tepung Kedelai Kaya Isoflavon terhadap Testosteron Serum, Jumlah Sel Leydig dan Jumlah Sel Spermatogenik pada Tubuli Seminiferi Testis Tikus (Rattus norvegicus) Sussi Astuti; Sutyarso Sutyarso
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 15, No 1 (2010): February 2010
Publisher : Universitas Atma Jaya Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24002/biota.v15i1.2643

Abstract

The objective of this experiment was to evaluate the effects of isoflavone-riched soybean flour with different levels of isoflavone on testosterone level, total Leydig cells, and total spermatogenic cells in the seminiferous tubules of male rats. Diet was given as isonitrogen and isocaloric with 10% of dietary protein from casein. Twenty five male of Sprague Dawley weaning rats (21 days old) were divided into five groups and treated with isoflavone-riched soybean flour by oral administration with different levels (dosages). The treatment was conducted for 2 months. The treatment of isoflavone-riched soybean flour with higher dosage of isoflavone increased the testosterone levels in the serum and the total Leydig cells in the seminiferous tubules of male rats. The optimum dosage of isoflavone was 1.5 mg/day resulted in the highest total spermatogenic cells of rat testes. The treatment isoflavone-riched soybean flour with 1.5 mg isoflavone/day on male rats resulted in the testosteron level of 2.96±0.45 ng/ml, total Leydig cells 70.22±9.34; while the number of spermatogonia, spermatocytes, early spermatids, late spermatids, and total spermatogenic cells were 48.44±4.82, 60.00±3.43, 221.56± 16.12, 164.33±17.94, and 494.33±32.94, respectively.
Co-Authors A. S., Suharyono Affandi , Muhammad Irfan Aisah, Attika Nur Alamsyah, Fadli Amelia, Leona Anayuka, ST Aisah Anggraini, Octavia Sopha Anjasia, Hani Tiara Annisa Syamsiana Apriani, Ria Aprilia, Salma Ari Sujianti Arifannisa, Sahira Josy AS, suharyono Ayunisa, Puan Mutia Azhari Rangga Azzahro, Fauziyah Bambang Purwantara Chintia Agrefina Brilian Deddy Muchtadi Dewi Sartika DEWI SARTIKA DEWI SARTIKA Dwi Ardiansyah Dyah Koesoemawardani Erdi Suroso Esa Ghanim Fadhallah Fadli Alamsyah Fauzan, Muhammad Ridho Fibra Nurainy Florentina Florentina Fransisca Debora H, Muhammad Nurreza Nurreza Hadi Hanggara Herdiana, Novita Ida Ayu Putu Sri Widnyani Indraningtyas, Lathifa Isnaini Rahmadi Jayanti, Khoti Khoti Jayanti lestari, puput M Irfan Affandi MADE ASTAWAN Maria Erna Maria Erna Kustyawati Maria Erna Kustyawati Martiana Kholila Fadhil Muhammad Irfan Affandi Muhammad Nurreza Nurreza H Muhammad Riza Darmawan Mukhani Dwi Hidayanti Nanti Musita Ni Nyoman Yuningsih Nopena Fitra Nopena Fitra, Nopena Novita Herdiana Novri Ilmiawan Nurbaiti Nurbaiti Nurmaisari, Melda Octavia Sopha Anggraini Otik Nawansih Otik Nawansih Otik Nawansih Puan Mutia Ayunisa Putri Purnamasari Putri Utami, Sella Raisa Amalia Ravindo Simarmata RIBUT SUGIHARTO Sahara, Nur Aini Salma Aprilia Samsu Udayana Nurdin Samsu Udayana Nurdin Samsul Rizal Simarmata, Ravindo Siti Nurdjanah Siti Nurdjanah Sri Hidayati Sri Hidayati Sri Setyani Sri Setyani Sri Setyani ST Aisah Anayuka Subeki Suharyono A. S. Suharyono A. S. Suharyono A.S. Suharyono A.S., Suharyono Suharyono AS Suharyono Suharyono Suharyono Suharyono Suharyono Suharyono Sujianti, Ari Susilawati - Susilawati Susilawati Susilawati Susilawati Susilawati, Susilawati Sussi Agustin, Dieffa Sutyarso Sutyarso Sutyarso Sutyarso Suwanti, Hani Tiara Anjasia Syamsiana, Annisa Tanto Pratondo Utomo Tri Febriyaningsih Tutik Wresdiyati Verawati Hasan Wartarius Wildan Nur, Aditya Wisnu Satyajaya Yuka Eletra Zulferiyeni, Zulferiyeni Zulferiyenni, Zulferiyenni