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All Journal Jurnal Gizi dan Pangan Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Teknologi Industri Pertanian Media Teknologi Hasil Perikanan Jurnal Kesehatan Masyarakat Agrointek Indonesian Journal of Agricultural Science Jurnal Penelitian Pascapanen Pertanian Buletin Iptek Tanaman Pangan Jurnal Teknologi Pertanian Jurnal Agroekoteknologi Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH Biota INDONESIAN JOURNAL OF PHARMACY UNEJ e-Proceeding Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Communications in Science and Technology Jurnal Teknologi & Industri Hasil Pertanian Jurnal Aplikasi Teknologi Pangan JURNAL PANGAN Journal of Tropical AgriFood Jurnal Teknologi Hasil Pertanian Jurnal Mutu Pangan : Indonesian Journal of Food Quality Jurnal Pembelajaran dan Biologi Nukleus Food ScienTech Journal Nusantara Science and Technology Proceedings Media Bina Ilmiah Asia Pacific Journal of Sustainable Agriculture, Food and Energy (APJSAFE) Teknologi dan Industri Pertanian Indonesia

Slamet Budijanto

Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor Jl. Raya Dramaga, Kampus IPB Darmaga, Bogor 16680, Indonesia

Author-ID : 244259

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences Other

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Aktivitas Antioksidan Makaroni Beras Hitam dan Kacang-Kacangan Berpigmen Metode Cold Extrusion Rinda Kusumawati; Nurheni Sri Palupi; Slamet Budijanto
agriTECH Vol 42, No 3 (2022)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Penelitian ini dilakukan untuk mengetahui potensi antioksidan dari makaroni beras hitam dan kacang-kacangan berpigmen sebagai pangan fungsional. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 2 ulangan. Parameter yang dianalisis meliputi total fenolik, total flavonoid, aktivitas antioksidan metode DPPH, aktivitas antioksidan metode FRAP, kualitas masak makaroni, dan uji organoleptik. Data hasil diolah menggunakan analysis of variance (ANOVA) dengan taraf signifikansi 5%, apabila terdapat perbedaan akan dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT). Hasil uji organoleptik berupa uji hedonik diolah menggunakan uji Kruskal-Wallis, apabila terdapat perbedaan akan dilanjutkan dengan uji Mann-Whitney. Data ditampilkan dalam bentuk rata-rata ± standar deviasi. Hasil penelitian menunjukkan bahwa produk makaroni setelah dilakukan proses perebusan menjadi makaroni matang, terjadi penurunan total fenolik, total flavonoid, dan aktivitas antioksidan metode FRAP dari masing-masing makaroni kombinasi. Sedangkan aktivitas antioksidan metode DPPH dari makaroni kombinasi beras hitam dengan kacang merah, kacang hijau, atau kacang tolo menunjukkan peningkatan setelah perebusan. Berdasarkan hasil penelitian masing-masing makaroni kombinasi memiliki karakteristik kualitas masak yang berbeda dilihat dari parameter pengembangan volume, peningkatan berat, dan cooking loss. Berdasarkan uji organoleptik makaroni matang kombinasi beras hitam dengan kacang merah, kacang hijau, atau kacang tolo tidak berbeda secara signifikan ditinjau dari parameter warna, kelembaban, tingkat kekerasan, kekenyalan, kelembutan di mulut, rasa, dan penerimaan keseluruhan.

Produksi Selobiosa dari Hidrolisis Kulit Umbi Singkong dan Uji Aktivitas Prebiotiknya pada Lactobacillus plantarum Ilham Marvie; Aziz Boing Sitanggang; Slamet Budijanto
agriTECH Vol 42, No 3 (2022)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Kulit umbi singkong merupakan salah satu limbah dari industri pengolahan singkong. Eksplorasi dari pemanfaatan selulosa kulit umbi singkong dilakukan untuk mendapatkan peningkatan nilai tambah dan menjawab kebutuhan industri, salah satunya adalah selobiosa sebagai alternatif sumber prebiotik. Selobiosa didapatkan melalui hidrolisis selulosa dengan enzim selulase. Penelitian ini bertujuan memproduksi selobiosa dengan menggunakan kombinasi konsentrasi enzim selulase dan waktu hidrolisis yang tepat, serta menguji aktivitas prebiotik selobiosa yang dihasilkan menggunakan Lactobacillus plantarum. Penelitian ini menggunakan kulit umbi singkong varietas Gajah (GJ-0) dari Sukabumi, Jawa Barat. Metode yang dilakukan pada penelitian ini meliputi karakterisasi bahan baku, ekstraksi selulosa dari kulit singkong, hidrolisis selulosa menjadi selobiosa, pengukuran total gula dan gula pereduksi produk hidrolisis, kinetika reaksi hidrolisis, uji kemampuan tumbuh probiotik dan penentuan skor aktivitas prebiotik. Proses hidrolisis menggunakan enzim selulase berkonsentrasi 1,15 U/mL dan 2,88 U/mL, pH 4,8, suhu 37 °C, kecepatan agitasi 150 rpm, dan diamati selama 24 jam waktu hidrolisis. Hasil menunjukkan bahwa selama 12 jam waktu hidrolisis dapat menghasilkan selobiosa dengan derajat polimerisasi 2,05 pada selulase berkonsentrasi 1,15 U/mL dan 1,94 pada selulase berkonsentrasi 2,88 U/mL. Hidrolisis selama 12 jam dengan konsentrasi enzim 1,15 U/mL meningkatkan kandungan total gula sebesar 516,30±16,57 mg/L dan gula pereduksi sebesar 250,03±9,43 mg/L. Peningkatan penggunaan konsentrasi selulase menjadi 2,88 U/ mL menghasikan kandungan total gula menjadi 592,41±17,81 mg/L dan kandungan gula pereduksi menjadi 304,67±10,70 mg/L. Reaksi hidrolisis selulase mengikuti kinetika reaksi ordo 0 dengan nilai k yang tidak jauh berbeda diantara kedua konsentrasi enzim yang digunakan. Penggunaan konsentrasi enzim sebesar 1,15 U/mL selama 12 jam waktu hidrolisis adalah kombinasi terbaik. Potensi prebiotik dari selobiosa terlihat dengan adanya pertumbuhan Lactobacillus plantarum pada MRS dimana glukosa disubstitusi dengan selobiosa. Produk hidrolisis dengan selulase berkonsentrasi 2,88 U/ml memiliki skor aktivitas prebiotik 0,74 dan lebih tinggi dibandingkan produk hidrolisis dengan konsentrasi selulase 1,15 U/mL, yakni dengan skor 0,60.

Aplikasi response surface methodology pada optimalisasi proses direct acidification terhadap karakteristik produk keju lunak dari penggunaan air lemon [Application of response surface methodology to optimize direct acidification using lemon juice process for soft cheese properties] Winda Septiana; Sukarno Sukarno; Slamet Budijanto
Jurnal Teknologi & Industri Hasil Pertanian Vol 28, No 1 (2023): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v28i1.30-42

Lemon juice can be used as an acidifier to separate curd and whey from milk by decreasing the pH until it reaches the isoelectric point. This study observed the effect of lemon juice as a coagulant for soft cheese-making characteristics using direct acidification that variates the temperature point and the level of lemons maturity classify by the fruit-peel color ratio between yellow and green. Response surface methodology was used in this experimental design with 29 total runs by Design Expert 13 software to search for the optimum formula for the soft cheese-making process. The result shows that the optimum formula reached 70% yellow and 30% green lemon-peel color of fruit maturity, several lemon juice concentrations at 5%, 10%, and 15, and the coagulation temperature point at 30 °C. This research showed that there was an effect of using lemon juice as an acid coagulant in the soft cheese-making process based on the concentration added as an acidifying agent on the characteristic results.

Kajian Pembuatan Cokelat Batang dengan Metode Tempering dan Tanpa Tempering Eti Indarti; Normalina Arpi; Slamet Budijanto
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 5, No 1 (2013): Vol.(5) No.1, February 2013
Publisher : Agricultural Faculty

This research is aimed to improve stability of milk chocolate bars by tempering process. The making of chocolate bars consisted of two formulations, namely a higher fat bar (40%) and low fat bar (21.5%).The study includes the chocolate bar preparation with and without tempering results. The melting point of milk chocolate bars that use cocoa butter tempering (L1) is higher than the milk chocolate bars that use fat without tempering (L2) for all treatments. Solid fat content (SFC) of F1 has higher solid phase at room temperature (55-60%) in all treatments compared with milk chocolate bar F2 (40-43%) and chocolate produced by UKM (Malaysia) 40-48 % and soccolatte 35-38% at the same temperature (350C). Blooming was not formed on the milk chocolate bars containing cocoa butter L1, while the milk chocolate bars showed blooming with L2 treatment.Keywords: chocolate bar, tempering, moulding, melting point, solid fat content, blooming

Bekatul Beras Hitam Terfermentasi Memperbaiki Kondisi Kolon Mencit yang Diinduksi Senyawa Karsinogen Azoxymethane Nouverra Nadya Putri; Slamet Budijanto; Endang Prangdimurti; Bambang Pontjo
Jurnal Teknologi dan Industri Pangan Vol. 34 No. 1 (2023): 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 | DOI: 10.6066/jtip.2023.34.1.13

Worldwide, colon cancer has become the fourth cause of death in terms of cancer. A high fiber and antioxidants diet help promote a healthy diet and prevent colon cancer. Black rice bran has high content both in fiber and phenolic. The aim of this research was to observe the potential of fermented black rice bran in improving colon conditions profiles of azoxymethane (AOM)-induced mice, comprising lactic acid bacteria (LAB) colony count, short-chain fatty acids (SCFAs) concentration, and malondialdehyde (MDA). Rhizopus oligosporus was used for fermenting the black rice bran. Five weeks old male Balb/c mice were divided into four groups (n=6) based on their diets. AOM was injected intraperitoneally and Dextran Sodium Sulphate was added to their drinking water, thus initiating inflammation in the colon. The number of LAB in faeces at the end of intervention in the groups of fermented rice bran group (FRB) (9.04±0.04 log CFU) and non-fermented rice bran group (NRB) (8.99±0.04 log CFU) were higher than that of the positive control group (8.33±0.06 log CFU/g) but fewer as compared to the negative control (9.63±0.05 log CFU). The concentrations of SCFAs (acetic acid, propionic acid and butyric acid) of the cecum content in the NRB group (11.92±0.00, 2.31±0.01 and 3.41±0.01 mM) were higher in the positive control group (8.90±1.30, 1.60±0.16 and 2.27±0.31 mM). As compared to the positive control group, the concentration of propionic acid of cecum content in the FRB group was higher (2.09±0.32 mM), but the concentrations of acetic acid and butyric acid were indifferent. The MDA level of the FRB group (1.41±0.03 µmol) was lower thanthat of the NRB group (1.88±0.05 µmol), and the MDA level of NRB was lower than that of the positive control group (2.03±0.09 µmol). The results showed that both FRB and NRB had a positive role in increasing the number of LAB, ALRP concentrations, and decreasing MDA levels in AOM-induced mice colons.

Various Methods of Reducing Calcium Oxalate Levels in Tubers: a Review Ati Atul Quddus; Erliza Hambali; Mulyorini Rahayuningsih; Ika Amalia Kartika; Slamet Budijanto
Biota Vol 10 No 1 (2024): Jurnal Biota 2024
Publisher : Faculty of Science and Technology Universitas Islam Negeri Raden Fatah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19109/Biota.v10i1.20473

Tubers, as a highly promising agricultural commodity with distinctive flavors and nutritional content, pose health challenges due to the presence of calcium oxalate. Excessive consumption can lead to mechanical disturbances in the digestive and renal tubule systems. This complicates processing techniques to ensure that tubers, before being used as raw materials in the food and other industries, do not contain calcium oxalate. The research method involves a literature review, in-depth exploration of theories and concepts, and identification of variables related to the research method and context. From the literature study, it is evident that focusing on understanding fermentation parameters, such as time, temperature, pH, and the type and concentration of microorganisms, is crucial. This information is expected to provide insights into potentially effective methods for reducing calcium oxalate content in tubers, supporting the development of safer and healthier agricultural and food processing practices.

Karakteristik mutu fisik, kimia dan umur simpan beras analog dari campuran tepung ubi jalar ungu, jagung dan sagu Feri Kusnandar; Faleh Setia Budi; Dias Indrasti; Nur Annisa; Kezia Grace Abraham; Azizah Tsaniya Fasya; Yane Regiyana; Slamet Budijanto
AGROINTEK Vol 18, No 2 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i2.17352

Flours made from a mixture of purple sweet potato, corn, and sago have potential use in producing analog rice. The desired analog rice should contain good nutritional value, bioactive components, and have a long shelf life. The aim of this study was to evaluate the physicochemical characteristics of analog rice made from these mixed flours and to determine its shelf life. To produce the analog rice, a mixture of 2700 g purple sweet potato flour, 2700 g corn flour, 600 g sago flour, and 120 g glycerol monostearate was used with a twin-screw extruder. The resulting analog rice was analyzed for its chemical composition, total phenolic and anthocyanin content, antioxidant capacity, and shelf life using the critical moisture content method. The analog rice was found to be high in carbohydrates as the main component (81.1%) and contained a total phenolic content of 75.0 mg/100g, anthocyanin content of 19.28 mg/100g, and antioxidant activity of 54.66%. The natural purple color of the rice analog was attributed to the presence of anthocyanin (L= 36.7, a=6.54; b=3.05). When stored in polypropylene packaging at a temperature of 30°C and relative humidity (RH) of 75%, the shelf life of the analog rice was found to be 6.0 months. Different storage conditions and packaging types resulted in varying shelf-lives.

Bioactive Peptides from Velvet Bean Tempe: Neutrase-Catalyzed Production in Membrane Reactor Azis Boing Sitanggang; Tsaniyah Ayu Mauliasyam; Nadine Kurniadi; Slamet Budijanto; Ho-Shing Wu
Jurnal Teknologi dan Industri Pangan Vol. 34 No. 2 (2023): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2023.34.2.200

Velvet beans are potential sources of parent proteins for bioactive peptide production. In this study, a combination of fermentation and neutrase-catalyzed continuous hydrolysis in an enzymatic membrane reactor was performed to produce antioxidative and angiotensin I-converting enzyme inhibitory (ACEi) peptides. The optimum operating conditions were τ = 6 h and [E]/[S] = 7.5%. The resulting permeate, which was a<10-kDa fraction, exhibited antioxidant activity at 0.38 mg ascorbic acid equivalent antioxidant capacity (AEAC)/mL (2,2-diphenyl-1-picrylhydrazyl, DPPH inhibition) and 0.26 mg AEAC/mL (ferric reducing antioxidant power, FRAP), and ACEi activity of 81.02%. Further fractionation of the permeate increased the ACEi activity in which 2-kDa fraction showed the most potent activity (IC50 = 0.23 µg protein/mL). The IC50 value of the outcome was comparable to those reported in the literature for velvet bean-based peptides. Furthermore, this study suggests that neutrase is a good catalyst candidate for the synthesis of bioactive peptides from velvet beans.

Karakteristik Fisik Beras Analog dari Jagung Berkadar Amilosa Sedang dengan Menggunakan Ulir Ekstruder Kecepatan Menengah Budi, Faleh Setia; Hariyadi, Purwiyatno; Budijanto, Slamet; Putra, Imam Perdana
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 11 No. 2 (2024): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2024.11.2.107

Indonesia has the highest rice consumption rate in the world, averaging 130 kg per capita per year. Despite government efforts to reduce this through food diversification programs, there has been little success. One approach to reducing rice consumption is to process non-rice ingredients into rice analogues that have similar characteristics to traditional rice. The amylose content of the ingredients plays a significant role in determining the physical properties of these rice analogues. Additionally, the screw speed of the extruder used in the production process also influences these physical characteristics. This study aimed to explore the impact of extruder screw speed and material amylose content on the physical properties of rice analogues. Local corn flour was mixed with high-amylose corn starch to create mixtures with amylose contents of 16.99, 19.35, 21.72% and 24.08%. The tested screw speeds were 100, 125, and 150 rpm. The evaluated physical characteristics included the hardness of the rice analogues, bulk density, cooked rice hardness, gumminess, and sensory properties of the cooked rice. The results showed that as amylose levels increased, the hardness of the rice analogues, cooked rice hardness, and gumminess also increased. Similarly, increasing the screw speed of the extruder led to higher cooked rice hardness, gumminess, and rice analogue hardness, but it decreased bulk density. The optimal extruder operating conditions were found to be an amylose content of 21.72% and a screw speed of 100 rpm, producing rice analogues with a hardness of 3610 gf, a bulk density of 0.63 g/mL, a cooked rice hardness of 3200 gf, and gumminess of 1200 gf.

INNOVATION MACARONI PASTA OF BASED LUMI-LUMI FISH-ENDEMIC AND EFFECT OF BOILING METHOD PROCESS ON NUTRITIONAL CONTENT Safrida; Rahma, Cukri; Rinawati; Harahap, Laila Apriani Hasanah; Budijanto, Slamet; Kurniati , Yeni; Lubis, Friyuanita
Media Teknologi Hasil Perikanan Vol. 12 No. 2 (2024)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.12.2.2024.55095

Meulaboh is located in the western part of Sumatra Island, West Aceh Regency, Aceh Province. Coastal areas in the Meulaboh have an endemic type of fish, lumi-lumi (Harpodon nehereus), which is known to contain various micronutrients and proteins. The study aimed to identify the best macaroni formulation based on good sensory acceptability, micronutrient content, nutritional value, and protein. The treatment used was a different concentration of Lumi-lumi fish meat on macaroni dough, namely: P1(15%), P2(20%), and P3(25%). The best macaroni formulation was determined using scoring analysis based on sensory parameters. The participants consisted of 30 untrained panelists. Then the best products were tested for changes in nutritional content, soluble protein, and minerals, before and after boiling for 15 minutes using a paired t-test with alpha 5%. The study showed that the selected formulation was P1(15%), with the highest total score of 18. The results show the boiling process significantly increases the moisture, ash, and fat content, namely 71.70%, 1.67%, and 4.73%, respectively on the P1 (15%) product. Meanwhile, it reduces the crude protein, fiber, carbohydrate, and soluble protein content by 8.41%, 1.63%, 11.86%, and 16.8 ug/L. Then, it also reduces a number of minerals, namely calcium, magnesium, copper, zinc, and selenium. In conclusion, the macaroni formulation P1 is better based on consumer acceptance with color value 4.71(slightly-liked), aroma 4.28(indifferent), taste 4.21(indifferent), hardness 4.71(slightly-liked), elasticity 4.82(slightly-liked), and overall acceptance 4.51(slightly-liked). Kata kunci: Harpodon nehereus, Lumi-lumi, Macaroni, Nutrition, Sensory Meulaboh terletak di sebelah Barat Laut Pulau Sumatra, Kabupaten Aceh Barat, Provinsi Aceh. Perairan di wilayah meulaboh memiliki jenis ikan endemik lumi-lumi (Harpodon nehereus) yang diketahui mengandung berbagai mikronutrien dan protein. Tujuan penelitian yaitu mengidentifikasi formulasi makaroni terbaik berdasarkan daya terima sensori yang baik, dengan kandungan mikronutrien, nilai gizi, dan protein. Perlakuan penelitian yaitu konsentrasi daging ikan Lumi-lumi yang berbeda pada adonan makaroni meliputi: P1(15%), P2(20%), dan P3(25%). Formulasi makaroni terbaik ditentukan dengan analisis skoring berdasarkan parameter sensori. Peserta terdiri dari 30 panelis tidak terlatih. Kemudian produk terbaik diuji perubahan kandungan gizi, protein terlarut, dan mineral, sebelum dan setelah perebusan selama 15 menit menggunakan uji t berpasangan alpha 5%. Hasil penelitian menunjukkan formulasi terbaik adalah P1(15%) dengan total skoring tertinggi yaitu 18 skor. Kemudian proses perebusan meningkatkan kadar air, abu, dan lemak secara signifikan yaitu masing-masing sebesar 71,70%, 1,67%, dan 4,73% pada produk P1 (15%). Sementara proses perebusan menurunkan kandungan protein kasar, serat, karbohidrat, dan protein larut sebesar 8,41%, 1,63%, 11,86%, dan 16,8 ug/L. Kemudian, juga mengurangi sejumlah mineral yaitu kalsium, magnesium, tembaga, seng, dan selenium. Kesimpulannya formulasi makaroni P1 lebih baik berdasarkan penerimaan konsumen dengan nilai warna 4.71 (agak-suka), aroma 4.28 (normal), rasa 4.21 (normal), kekerasan 4.71 (agak-suka), kekenyalan 4.82 (agak-suka), dan penerimaan keseluruhan 4.51 (agak-suka). Kata kunci: Harpodon nehereus, Lumi-lumi, Makaroni, Nutrisi, Sensori

Co-Authors . Setiadjit . Sukarno A.A. Ketut Agung Cahyawan W Adnan Engelen Afwa Nururrahmah Munawaroh Agus Setiyono Aini Auliana Amar Alfi Khatib Amalia Hana Arifa Anas Subarnas Antin Suswantinah Anton Apriyantono Ardiansyah Ardiansyah, Ardiansyah Ari Andika Aris Purwanto Arya Suryadilaga Ati Atul Quddus Azis Boing Sitanggang Aziz Boing Sitanggang Azizah Tsaniya Fasya Bambang Pontjo Bambang Pontjo Priosoeryanto Beti Elizabeth Silalahi Bram Koesbiantoro Budi Nurtama Budi Suarti C Hanny Wijaya Candytias Puspitasari Dahrul Syah DAHRUL SYAH DAHRUL SYAH Dede R. Adawiyah Dede R. Adawiyah Dedi Fardiaz Dewi, Fitriya Nur Annisa Dhania Sabilla Diana Ayu Nindita Dias Indrasti Dini Rizkyah Dody Dwi Handoko Dwyana Izza Augusta Elvira Syamsir Ema Hastarini Endang Prangdimurt Endang Prangdimurti Erliza Hambali Eti Indarti Fadhrizal Hafidi Wibowo Faleh Setia Budi Faqih Udin dan Jono M. Munandar Meivita Amelia Feri Kusnandar Florentina Florentina Friyuanita Lubis Hadi Munarko Handoko, Ari Hasti Wiaranti Heny Herawati Heny Herawati Hilka Yuliani Ho-Shing Wu Hunaefi, Dase I Ketut Suada Ika Amalia Kartika Ilham Marvie Indah Kurniasari Ineke Kusumawaty Inneke Kusumawaty Inneke Kusumawaty, Inneke Ira Dwi Rachmani Ira Mulyawanti Ira Mulyawanti Ita Zuraida Juliani - Kardinan, Selma Aprilla Kezia Grace Abraham Kiyat, Warsono El Kurniadi, Nadine Kurniati , Yeni Laila Apriani Hasanah Harahap Lilis Nuraida Masita Ardi Kumalasari Maya Indra Rasyid Maya Kurniawati Mojiono, Mojiono Muchtaridi Muchtaridi Muh. Yusram Massijaya Mulyorini Rahayuningsih Mutia Khonza Nadine Kurniadi Nancy D. Yuliana Nancy Dewi Yuliana Nanik Purwanti NASRIANTI SYAM, NASRIANTI nFN Setyadjit nFN Sukarno Nia Ariani Putri Normalina Arpi Nouverra Nadya Putri Nova Kushandita Noviasari, Santi Novriaman Pakpahan Nur Annisa Nur Fathonah Sadek Nur Wulandari Nuri Andarwulan Nurul Khumaida Palupi, Nurheni Sri Paradigma, Hening Prangdimurt, Endang Purwiyatno Hariyadi Putra, Imam Perdana Putri Novita Savitri Rahma, Cukri Ramadhan, Febiana Putri Reni Juliana Gultom Reza Widyasaputra Riezka Zuhriatika Rasyda Rifqi Ahmad Riyanto Rinawati Rinda Kusumawati Rista Fitria Anggraini Rokhani Hasbullah Rosulva, Indah Sadek, Nur Fathonah Safrida Safrida Safrida Safrida Safrida Safrida Safrida Santi Dwi Astuti Santi Noviasari Santi Noviasari Sapta Raharja SEDARNAWATI YASNI Setiadjit Setiadjit Sitanggang, S.TP, MSc, Azis Boing Siti Zakiyatul Khamidah Soewarno T. Soekarto Sri Widowati Sriani Sujiprihati Sugiyono . Sukarno Sukarno Sukarno Sukarno Sulusi Prabawati Suryani Suryani Sutrisno Sutrisno Tajuddin Bantacut Tatty Yuniati Tengku Mia Rahmiati Tien R. Muchtadi Tjahja Muhandri Tsaniyah Ayu Mauliasyam Tubagus Bahtiar Rusbana Tyas Hermala Anindita Wahyudi David Widara, Suba Santika Winda Nurtiana Winda Septiana Wita Murdiati Wita Murdiati Yane Regina Yane Regiyana Yane Regiyana Yanica Ivory Andri Yeni Kurniati Yeni Kurniati Yose Rizal Kurniawan Yuliyanti yuliyanti Yundari, Yundari Yuni Dwi Kartika Yustikawati Zita L. Sarungallo

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