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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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Isolation and Physicochemical Properties of Rice Bran Protein from Heat-Stabilized Rice Bran Inneke Kusumawaty; Dedi Fardiaz; Nuri Andarwulan; Sri Widowati; Slamet Budijanto
UNEJ e-Proceeding Indonesian Protein Society (IPS), International Seminar and Workshop 2014
Publisher : UPT Penerbitan Universitas Jember

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Isolation and the physicochemical properties of rice bran protein concentrate (RBPC) produced from unstabilized and heat-stabilized Pandanwangi and Ciherang rice bran were studied. Rice bran stabilization process optimization done on previous research resulted in the extrusion conditions at a temperature of 130.96oC and screw speed 26.65 Hz. Kjeldahl analysis showed that protein content of unstabilized rice bran protein concentrates (URBPC) and stabilized rice bran protein concentrates (SRBPC) of Pandanwangi and Ciherang were 60.76%, 61.38%, 60.19%, and 60.23% respectively. Amino acid composition showed that polar amino acid composition of RBPC Ciherang was higher than that in Pandanwangi leading to its solubility. The protein percentage of acid-soluble glutelin of Pandanwangi was higher than that in Ciherang rice bran protein concentrate. The molecular weight were in range from 11.19 to 60.29 kDa. Glutelin differentiated into α-glutelin (30-39 kDa) and β-glutelin (19-25 kDa). The RBPCs from two varieties had similar denaturation temperatures (77.22 - 77.99oC) with enthalpy ranged between 109.72 J/g and 200.98 J/g. Foaming stability and emulsion activities had similiar pattern with solubilities profile and showed no significant difference between varieties (p> 0.05). This finding shows potential protein concentrate of both heat-stabilized and unstabilized rice bran as food ingredient. Keywords: Heat-stabilized rice bran, rice bran protein, physicochemical properties

PENGARUH DESTILASI ULANG ASAP CAIR TERHADAP PERUBAHAN WARNA GULA MERAH Slamet Budijanto; Tubagus Bahtiar Rusbana
Jurnal Agroekoteknologi Vol 1, No 2 (2009)
Publisher : Jurusan Agroekoteknologi Fakultas Pertanian Untirta

ABSTRACTBrown sugar has a specificity than others. It is not only as a sweetener, but also have a low glicemic index and specific flavor. That are the reason why does the brown sugar become a prospective commodity in the global market. Palm juice is th raw material of brown sugar which is easy to fermentation when it is tapped. An alternative way to preserved the palm juice was using liquid smoke. The aim of this research was identifying the effect of additional liquid smoke with redistilation and without redistilation on the colour’s changing of brown sugar. It used Chromameter CR300 to measured colour intencity with La and b system. The result showed that additional liquid smoke with or without redistillation made the colour’s changing. The colour of brown sugar with additional redistillation liquid smoke lighter than brown sugar with additional liquid smoke without redistillation.Key words : Brown Sugar, liquid smoke, redistillation, colour.

Study Shelf Life of Instant Corn Porridge using Arrhenius Method Fadhrizal Hafidi Wibowo; Slamet Budijanto
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 7 No 2 (2020): Scientific Journal of Food Technology (September)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MITP.2020.v07.i02.p05

The objective of this research was to observe the quality changes of instant corn porridge during storage and to estimate its shelf life. Parameters that tested to determine the shelf life of instant corn porridge were TBA (Thio Barbituric Acid) number, color change, and the organoleptic characteristic, including aroma and color. The estimation of shelf life was done by storing samples in the incubator with three different acceleration temperatures (35oC, 45 oC, and 55 oC) for six weeks. Based on the result of this research, the critical parameter to estimate shelf life was the aroma of instant corn porridge powder. The critical value of instant corn porridge powder aroma was 6, which was described as slightly rancid. Arrhenius equation that used to estimate the shelf life of instant corn porridge was ln k = -1808.4(1/T) + 2.932 with the activation energy of 3591.4824 cal/mol. The tested instant corn porridge had 82 days of shelf life at 28oC of storage temperature.

COLOR AND HARDNESS COMPARISON BETWEEN PARBOILED AND NORMAL BLACK RICE Reza Widyasaputra; Elvira Syamsir; Slamet Budijanto
Food ScienTech Journal Vol 1, No 2 (2019)
Publisher : University of Sultan Ageng Tirtayasa

Parboiling process had a potency to change the color and rice grain hardness of black rice. Although, this process could reduce the cooking time and improve the texture of black rice. The aim of this research was to compare the color difference and grain hardness from normal black rice and two different parboiled black rice. Cempo Ireng black rice variety as a sample was taken from local farmer in Ciampea, Bogor, West Java, Indonesia. There was normal (without parboiling process) black rice and two kind of parboiled black rice used in this research. First, parboiled black rice X (0% sodium citrate concentration, 5 minute steming time, and 1 time freezing-thawing cycle), parboiled black rice Y (5% sodium citrate concentration, 15 minutes steaming time, and 4 times freezing-thawing cycles). One way Anova, Least Square Difference (LSD) and Independent sample t-test was used to determine the significant differences between mean values. There was significant difference on color parameter between normal and parboiled black rice grain. In cooked rice, there was significant difference on lightness parameter only. The grain of parboiled black rice X was harder than Y.

Perubahan Mutu Beras Analog Jagung Selama Penyimpanan dan Penentuan Umur Simpannya dengan Metode Arrhenius Feri Kusnandar; Mutia Khonza; Slamet Budijanto
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 4 No. 2 (2017)
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

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Corn is a carbohydrate that can be processed into corn-rice analog. The product has acceptable physical and sensory qualities. However, its quality changes during storage and shelf-life has not been reported. The objective of this research was to evaluate quality changes of corn-rice analog during storage and to predict its self-life using accelerated shelf-life testing (ASLT) applying Arrhenius model. Corn-rice analog was stored at 35, 45, and 55oC, and periodically analyzed for 35 days. The analyses included the changes of thio barbituric acid (TBA) number, colour, and sensory quality (rancid odor and color intensity). The TBA number did not inconsistently change during storage. The significant quality changes was due to colour changes (L, a, and b values) of corn-rice analog and rancid odor and color by panelist for corn rice analog before and after cooking. The b value parameter was the most critical quality parameter. Based on its b value, the rice analog had shelf-life of 3 month 17 days at room temperature (25oC).

Formulasi Daging Kelapa Modifikasi dengan Uji Organoleptik serta Analisis Sifat Fisikokimianya Nancy Dewi Yuliana; Slamet Budijanto; Arya Suryadilaga
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 4 No. 2 (2017)
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

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Coconut (Cocos nucifera L.) is a multipurpose plant, either for food or non-food purposes. Coconut meat texture was various, depending on the age of coconuts. This was an obstacle in the coconut beverage industry for using natural coconut meat. The purpose of this study was to create an acceptable modified coconut meat formula, with physical characteristic in accordance with the real coconut meat. The modified coconut meat consisted of real coconut meat, coconut milk, water, and agar which percentages are 71.30, 16.13, 12.10, and 0.26%, respectively. The percentages of carrageenan and konjac for each formula was F1 (0.00:0.23), F2 (0.23:0.00), F3 (0.03:0.20), F4 (0.20:0.03), F5 (0.10:0.13). To find the most preferable formula, a hedonic test was done with tested parameters as follow: taste, aroma, texture, visual appearance and overall. F5 formula was the most preferable formula. Physical analysis of F5 with texture analyzer produces a hardness value of 240.50 gf which is significantly different from real coconut meat control (p≤0.05), ie 325.80 gf. While the value of F5 gel compactness was not significantly different from control (p≤0.05) indicated by the area of F5 (705.73 gs) and control (695.80 gs). Analysis of whiteness with chromameter showed that all samples were not significantly different (p≤0.05) as compared to the control. Result of gel stability observation showed that chart of F5 formula was tend to descend upon time (50.34 to 45.75 g), while the chart of control was ascend at start, but tend to stable upon time (50.78 to 59.24 g). The result of proximate analysis showed that, F5 has 92.06±0.06% water content, 0.25±0.00% ash content, 2.54±0.52% fat content, 0.37±0.0% protein content, 0.17±0.02% crude fiber content, and 4.62±0.56% carbohydrate content.

Karakteristik Fisikokimia Tepung Ubi Banggai dan Aplikasinya Dalam Beras Analog Aini Auliana Amar; Feri Kusnandar; Slamet Budijanto
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 8 No. 1 (2021): 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.2021.8.1.43

Banggai yam (Dioscorea sp) has many varieties, which is locally cultivated and consumed by people in Banggai, Central Sulawesi. Banggai yam can be processed into flour and applied as an ingre-dient in analogue rice. This study aimed to evaluate the physical and chemical composition, total phenol and antioxidant activity of banggai yam flours, and the physical properties, total phenol and antioxidant activity of their analogue rice. Five varieties of banggai yams (Harum, Banggai, Pasus, Doso, and Penus) were compared. Banggai yam flours were composed of moisture (12.21-12.74%wb), ash (2.18-2.75%db), protein (10.41-11.68%db), fat (1.05-3.38%db), and carbohydrate (83.22-85.77%db). All banggai flours had different color (L, a, and b values) intensities, and contained starch (65.38-68.40% db) with amylose content of 38.96-45.09% (db). The total phenol ranged from 30.48-116.90 mg GAE/ 100 g, and showed antioxidant activity (58.71-89.50% inhibition). The pasting profile varied among five yam flours. The initial pasting temperatures of banggai yam flour were relatively high (82.5-83.7°C). All banggai yam flour increased in viscosity up to a peak and experienced slight viscosity breakdown during the heating phase, as well as showed a setback viscosity during cooling phase. Rice analogue of yam flours made by extrusion technology had a relatively low bulk density (0.47-0.56 g/mL), and required a long cooking time (7-9 minutes). The rice analog had different levels of total phenol and antioxidant activities. The level of total phenol and antioxidant activity of analogue rice from Harum yam showed the highest compared to those other analogue rice.

Karakteristik Fungsional, Fisik dan Sensori Sereal Sarapan Jagung yang Disubstitusi Bekatul Feri Kusnandar; Suryani Suryani; Slamet Budijanto
Jurnal Aplikasi Teknologi Pangan Vol 9, No 3 (2020): Agustus 2020
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jatp.7517

AbstrakBekatul dari hasil samping penggilingan padi memiliki komponen gizi dan non-gizi. Proses fermentasi pada bekatul diketahui dapat meningkatkan komponen fenolik dan aktivitas antioksidannya. Penelitian ini menggunakan bekatul yang difermentasi dengan kapang Rhizopus oligosporus selama 72 jam dan diformulasikan sebanyak 15, 20, dan 25% ke dalam sereal sarapan jagung. Bekatul tanpa fermentasi juga dibuat sebagai pembanding. Karakteristik fungsional yang berupa aktivitas antioksidan, kadar total fenol, serat pangan, mutu fisik yang berupa derajat pengembangan (DP), indeks penyerapan air (IPA), kelarutan air (IKA), kekerasan dan kerenyahan, serta mutu sensori sereal sarapan dianalisis dengan menggunakan rancangan acak lengkap dua faktor dan diuji lanjut dengan Duncan Multiple Range Test. Hasil penelitian menunjukkan bahwa penambahan bekatul fermentasi mampu meningkatkan aktivitas antioksidan dan kadar total fenol, namun memberikan penerimaan sensori yang lebih rendah dibandingkan formula sereal sarapan yang lain. Kesimpulannya, substitusi dengan 25% bekatul tanpa fermentasi dalah yang paling disukai berdasarkan analisis warna, aroma, rasa, dan tekstur. Sereal sarapan dengan formulasi tersebut memberikan nilai DP, IPA, dan IKA yang spesifik dan memberikan tingkat kekerasan dan kerenyahan yang dapat diterima panelis, serta menunjukkan aktivitas antioksidan, kandungan total fenol dan serat pangan yang tergolong tinggi.Functional, Physical and Sensory Characteristics of Corn Breakfast Cereals Substituted by Fermented Rice BranAbstractRice bran as a by-product of rice mills contains a relatively high nutritious components, such as phenolic compounds. Fermentation process in rice bran may increase phenolic compounds and antioxidant activity. In this study, fermented rice bran using Rhizopus oligosporus for 72 hours were formulated into corn-based breakfast cereals at the concentration of 15, 20, and 20%. Non fermented rice brand was also used as a comparison. The functional characteristics that consisted of antioxidant activity, total phenol, and dietary fiber; physical quality, i.e. degree of expansion (DE), water absorption index (WAI), solubility index (SI), hardness and crispness; and sensory quality were analysed using a two-factor randomized experimental design followed by Duncan Multiple Range Test. As a result, fermented rice bran yielded less acceptable breakfast cereals than that of a non-fermented cereal, although the antioxidant activity and total phenol increased along the fermented rice brand. As a conclusion, substitusion with 25% non-fermented rice bran was the most accepatable in terms of color, aroma, taste and texture compared to other formulations. The formulated breakfast cereal had specified DE, WAI and SI, hardness and crispness, as well as showed high values of antioxidant activity, total phenol, and dietary fiber.

Produktivitas dan Proses Penggilingan Padi Terkait Dengan Pengendalian Faktor Mutu Berasnya Slamet Budijanto; Azis Boing Sitanggang
JURNAL PANGAN Vol. 20 No. 2 (2011): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v20i2.33

Beras merupakan sumber karbohidrat utama bagi masyarakat Indonesia. Dalam beberapa dekade terakhir, ternyata Indonesia masih memiliki nilai impor beras yang cukup tinggi dibandingkan dengan negara berkembang lainnya yang ada dikawasan ASEAN. Kecenderungan ini mungkin dapat dilatarbelakangi oleh proses panen yang gagal (on-farm) maupun pada proses penggilingan (off-farm). Dua komponen kualitas beras hasil giling yang harus dijaga untuk dapat mempertahankan daya saing beras di pasar adalah persentase beras kepala dan derajat sosoh. Secara umum, kedua parameter diatas merupakan fungsi dari varietas gabah yang digiling, serta metode penggilingan yang terkait dengan jenis dan waktu proses penyosohan.Rice is the staple food and the main source of calorie in Indonesia. In the last few decades, Indonesia has been importing rice from ASEAN countries such as Thailand and Vietnam with significant value. This phenomenon could be caused by on-farm constraints such as crop failures or agricultural pests and even off-farm constraints, like milling process. Two important quality parameters, namely the percentage of head rice and the milling degree, have to be maintained during milling to keep the competitiveness of rice produced in the market. Generally, the values of those two parameters could be the function of paddy variety and the milling techniques which are related to the type of whitening and polishing machines used and the residence time in the machine.

Teknologi Proses Ekstrusi untuk Membuat Beras Analog (Extrusion Process Technology of Analog Rice) Faleh Setia Budi; Purwiyatno Hariyadi; Slamet Budijanto; Dahrul Syah
JURNAL PANGAN Vol. 22 No. 3 (2013): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v22i3.114

Tingkat konsumsi beras di Indonesia mencapai angka 139 kg/kapita/tahun, lebih tinggi dari konsumsi rata-rata di Asia Tenggara, sehingga untuk memenuhi kebutuhannya sering dilakukan impor beras. Indonesia memiliki sumber pangan lokal lain seperti jagung, sorgum, ubi kayu, ubi jalar, sagu dan lain-lain. Namun bahan pangan non beras tersebut kurang populer dibandingkan dengan beras. Oleh karena itu, perlu dikembangkan teknologi proses yang potensial untuk mengolah bahan pangan lokal non beras menjadi beras analog. Teknologi ekstrusi merupakan salah satu teknologi yang telah digunakan untuk pembuatan beras analog dengan bahan baku beras patah. Belakangan, teknologi ini juga mulai digunakan untuk pembuatan beras analog dari bahan pangan non beras. Karakteristik beras analog yang mirip dengan beras alami dapat dicapai dengan mengontrol parameter-parameter kritis ekstrusi seperti karakteristik dan komposisi bahan, suhu ekstrusi, kecepatan ulir dan sebagainya. Studi menunjukkan bahwa beras analog bisa dibuat dari bahan pangan non beras. Keberhasilan teknologi ini juga akan memperluas peluang fortifikasi dengan menggunakan beras analog sebagai pembawa zat gizi. seperti protein, vitamin dan mineral, sesuai dengan tujuannya. Makalah ini mengkaji hasil-hasil penelitian pembuatan beras analog dengan teknologi ekstrusi baik dengan menggunakan bahan beras patah maupun bahan non beras yang disertai dengan dan tanpa fortifikasi.Indonesia rice consumption level is very high and up to 139 kg/capita/year, higher than that of average consumption level in South East Asia, so that import of rice is frequently needed to fill the need of population. Indonesia is actually rich in local food sources other than rice; such as corn, sorghum, cassava, sago, etc. but they are not as popular as rice. Therefore technology for the production of analog rice using the localbased non-rice food sources is needed. Extrusion technology has been used to produce analog rice from broken rice as its raw material. Recently; extrusion technology has also been used to develop analog rice using non-rice food material. The characteristic of analog rice which is similar with the natural rice could be achieved by controlling the critical extrusion parameters, such as the characteristics and composition of raw material, the temperature of extrusion, the speed of screw etc. The success of the analog rice production from the non rice food material will open up opportunities for fortification program using analog rice as a carrier for the nutrient target. This paper reviews the research reports for analog rice production with extrusion technology using variety of raw materials; including broken rice and the non-rice food material, with and without fortification.

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, Maya 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 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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