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All Journal Jurnal Gizi dan Pangan Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Teknotan: Jurnal Industri Teknologi Pertanian Jurnal Penelitian Pascapanen Pertanian Jurnal Tanaman Industri dan Penyegar Jurnal Teknologi Pertanian agriTECH Warta IHP (Warta Industri Hasil Pertanian) JURNAL BIOLOGI INDONESIA Animal Production : Indonesian Journal of Animal Production Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Indonesian Journal of Chemistry Biosaintifika: Journal of Biology & Biology Education JURNAL PANGAN Jurnal Mutu Pangan : Indonesian Journal of Food Quality Jurnal Standardisasi Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Jurnal Sains dan Teknologi Pangan
Palupi, Nurheni Sri
IPB University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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PENGARUH HEAT MOISTURE TREATED (HMT) TERHADAP PROFIL GELATINISASI TEPUNG JAGUNG Lestari, Oke Anandika; Kusnandar, Feri; Palupi, Nurheni Sri
Jurnal Teknologi Pertanian Vol 16, No 1 (2015)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (373.11 KB)

Abstract

Tepung jagung merupakan salah satu bahan baku yang potensial untuk membuat mi jagung. Hasil pembuatan mi jagung terdahulu menghasilkan mi dengan kehilangan padatan selama pemasakan dan kelengketan yang tinggi, serta elastisitas yang rendah. Salah satu metode yang diketahui dapat memperbaiki kualitas tersebut adalah dengan melakukukan modifikasi pati secara Heat Moisture Treated (HMT). Tujuan dari penelitian ini adalah melihat pengaruh HMT terhadap profil gelatinisasi tepung jagung. Hasil penelitian menunjukkan bahwa terjadi perubahan profil gelatinisasi tepung jagung dari tipe B menjadi tipe C.
Physicochemical and Stability of Goat Cheese with Mono and Mixed Culture of Lactobacillus plantarum and Lactobacillus rhamnosus Setiawardani, Triana; Rahayu, Winiati Pudji; Palupi, Nurheni Sri
ANIMAL PRODUCTION Vol 18, No 1 (2016): January
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (684.184 KB) | DOI: 10.20884/1.anprod.2016.18.1.533

Abstract

The purpose of the study is to assess the effect of the use of mono probiotic culture and mixed cultures of Lactobacillus plantarum  and Lactobacillus rhamnosus  on the physicochemical properties and its viability during storage. The soft cheeses were made through three treatments: (1) the use of Lactobacilllus rhamnosus culture, (2) the use of Lactobacillus plantarum  culture and (3) the use of mixed cultures (Lactobacillus rhamnosus  and Lactobacillus plantarum). The variables measured were the cheese texture (firmness and stickiness), proximate, pH of the product, and the number of LAB. The results showed that cheese firmness ranged from 10.78 to 47.75 gf, cheese stickiness was -8.23 to -11.53 gs, cheese pH was 4.70 - 5.60; number of cheese LAB was 8:59 - 9.69 log cfu/g. The content of protein, fat, and ash were 13.65-16.54%, 15:28-20:03%, and 2.7-3.39%, respectively. The conclusion of this study was that the soft cheeses with mixed cultures of L.rhamnosus  and L.plantarum are potentially good to be developed as a probiotic food.
Isolats Bakteri Indigenous Penghasil Milk-Clotting Protease untuk Fermentasi Keju Rahmani, Nanik; Sari, Yana Nurita; Palupi, Nurheni Sri; Yopi, Yopi
JURNAL BIOLOGI INDONESIA Vol 9, No 2 (2013): JURNAL BIOLOGI INDONESIA
Publisher : Perhimpunan Biologi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (316.729 KB) | DOI: 10.14203/jbi.v9i2.166

Abstract

The aims of this research is to isolation of bacteria that potential to produce of milk clotting protease enzymes fromfermented food that will be used as a substitute for rennet in cheese making. There are five food fermentations suchas tauco, tempeh, red oncom, sticky tape, and pickled mustard greens that are used as a source for isolation of bacteriathat could produce milk clotting protease. The results obtained four isolates proteolytic bacteria from two fermentedfood samples, three isolates bacteria from tauco (TCN 1, TCN 2, TCN 3) and one isolate from pickledmustard greens (DSN 1). Based on 16S rDNA, these isolates were identified as Bacillus sp. Bacterial isolate TCN 1has a milk clotting activity of 29.17 U/mL, whereas bacteria isolates of TCN 2, TCN 3 and DSN 1 have activities of70 U/mL achieved at the 24 hours incubation, respectively. The proteolytic activities of bacteria isolates TCN 1,TCN 2, TCN 3 and DSN 1 at the 24 hours fermentation process were 0.0117 U/mL, 0.0021 U/mL, 0.0150 U/mL,and 0.200 U/mL, respectively. The ratio of milk clotting protease activity and the proteolytic activity for bacteriaisolates TCN 1, TCN 2, TCN 3 and DSN respectively were 5402, 175000, 7292, and 3333. This showed that theenzyme from bacterial isolates TCN 2 can be used as an alternative to rennin in cheese making.Keywords: milk clotting protease, cheese, calf rennet, fermentation food
Evaluasi Kualitas Nuget Tempe dari Berbagai Varietas Kedelai (Evaluation on Tempeh Nugget Quality Madefrom Different Soybean Varieties) Astawan, Made; Rachma Adiningsih, Nurina; Sri Palupi, Nurheni
JURNAL PANGAN Vol 23, No 3 (2014): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1100.268 KB) | DOI: 10.33964/jp.v23i3.255

Abstract

Tempe segar mempunyai umur simpan yang singkat, umumnya 1-2 hari. Oleh karena itu diperlukan teknologi pengolahan tempe menjadi produk lain dengan umur simpan yang lebih panjang, salah satunya dalam bentuk nuget tempe. Tujuan dari penelitian ini adalah menentukan formula dan varietas kedelai terbaik dalam pembuatan nuget tempe. Dalam penelitian ini digunakan empat varietas kedelai, yaitu : varietas GMO Regular US Soybean Grade No.1 (dengan kode A) dan Identity-Preserved (IP) non GMO Food Grade (dengan kode B, H, dan G2). Nuget yang paling disukai panelis adalah yang terbuat darikedelai varietas B dengan formula 73 persen tempe; tapioka, terigu, dan sagu, masing-masing 4 persen; 8 persen putih telur; dan 7 persen campuran bumbu (berdasarkan 100 g campuran bahan). Keempat jenis nuget memiliki komposisi 49,8 - 50,7 persen air, 3,4 - 4,0 persen abu, 26,3 - 29,2 persen protein, 30,3 - 36,2 persen lemak, dan 30,9 - 39,3 persen karbohidrat. Daya cerna protein nuget tempe secara in vitro berkisar 82,1 - 83,7 persen. Profil tekstur keempat jenis nuget tempe adalah : kekerasan 2697-4370 (gf), elastisitas 0,68 - 0,77 (rasio), daya kohesif 0,36 - 0,41 (rasio), kelengketan 1089-1588 (gf), dan daya kunyah 834-1067 (gf).Fresh tempeh has a short shelf life, generally 1-2 days. Therefore, processing technology is needed to produce other tempeh products with longer shelf life, one of which is in the form of tempeh nugget. The purpose of this study is to determine the best formula and soybean varieties to produce tempeh nugget There are four soybean varieties that used in this study : GMORegular US Soybean Grade No. 1 (code A) and Identity-Preserved (IP) non-GMO Food Grade (code B, H, and G2). The most preferable nugget by panelists is made from B varietyof soybean with formula 73 percent of tempeh; tapioca, wheat flour, and sago, 4 percent respectively; 8 percent of egg white; and 7 percent of the seasoning (based on 100 g ingredients). Four types of nugget tempe have a composition : 49.8 - 50.7 percent water, 3.4 - 4.0 percent ash, 26.3-29.2 percent protein, 30.3-36.2 percent fat, and 30.9-39.3 percent carbohydrates. The in vitro protein digestibility of tempeh nugget varies from 82.1 to 83.7 percent. The texture profile of four tempeh nugget varieties are 2697-4370 (gf) of hardness, 0.68 - 0.77 (ratio) of springiness, 0.36 - 0.41 (ratio) of cohesiveness, 1089-1588 (gf) of gumminess, and 834-1067 (gf) of chewiness.
ISOLATS BAKTERI INDIGENOUS PENGHASIL MILK-CLOTTING PROTEASE UNTUK FERMENTASI KEJU Rahmani, Nanik; Sari, Yana Nurita; Palupi, Nurheni Sri; Yopi, Yopi
JURNAL BIOLOGI INDONESIA Vol 9, No 2 (2013): JURNAL BIOLOGI INDONESIA
Publisher : Perhimpunan Biologi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/jbi.v9i2.166

Abstract

The aims of this research is to isolation of bacteria that potential to produce of milk clotting protease enzymes fromfermented food that will be used as a substitute for rennet in cheese making. There are five food fermentations suchas tauco, tempeh, red oncom, sticky tape, and pickled mustard greens that are used as a source for isolation of bacteriathat could produce milk clotting protease. The results obtained four isolates proteolytic bacteria from two fermentedfood samples, three isolates bacteria from tauco (TCN 1, TCN 2, TCN 3) and one isolate from pickledmustard greens (DSN 1). Based on 16S rDNA, these isolates were identified as Bacillus sp. Bacterial isolate TCN 1has a milk clotting activity of 29.17 U/mL, whereas bacteria isolates of TCN 2, TCN 3 and DSN 1 have activities of70 U/mL achieved at the 24 hours incubation, respectively. The proteolytic activities of bacteria isolates TCN 1,TCN 2, TCN 3 and DSN 1 at the 24 hours fermentation process were 0.0117 U/mL, 0.0021 U/mL, 0.0150 U/mL,and 0.200 U/mL, respectively. The ratio of milk clotting protease activity and the proteolytic activity for bacteriaisolates TCN 1, TCN 2, TCN 3 and DSN respectively were 5402, 175000, 7292, and 3333. This showed that theenzyme from bacterial isolates TCN 2 can be used as an alternative to rennin in cheese making.Keywords: milk clotting protease, cheese, calf rennet, fermentation food
Characteristics and Antioxidant Activity of Kebar Grass (Biophytum petersianum) Extract Aminudin, Aminudin; Andarwulan, Nuri; Palupi, Nurheni Sri; Arifiantini, Iis
Biosaintifika: Journal of Biology & Biology Education Vol 12, No 2 (2020): August 2020
Publisher : Department of Biology, Faculty of Mathematics and Sciences, Semarang State University . Ro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/biosaintifika.v12i2.23820

Abstract

Kebar grass (Biophytum petersianum Klotzsch.) has long been known by the locals of West Papua as medicinal plant that improves fertility. The objectives of this research were to identify and determine the antioxidant activity of kebar grass crude extract through conventional method and to analyze for its antioxidant activity. Extraction method used was conventional method, performed by mixing dry kebar grass with water and boiled until the volume shrunk to 1/3 of initial volume. Analized parameters were crude extract yield, qualitative phytochemical, total phenol and antioxidant activity. Research result showed extract crude yield value of 18.32±0.01%. Qualitative phytochemical contents were dominated by flavonoid, tannin, and saponin. Total phenolic content (TPC) of crude extract was 147±1.24 mgGAE/gdw (0.688±0.01 mgGAE/gfw). Crude extract antioxidant parameter was measured as the value of inhibition, AEAC, TEAC, and IC50 where each value respectively was as followed 42.0±0.047%, 69.93±2.19 mgAE/gdw (8.30±0.26 mgAE/gfw), 65.70±1.54 mgTE/gdw (7.80±0.18 mgTE/gfw) and 0.129±0.003 mgdw (257.75±4.90 mg/L). The contribution of kebar grass TPC content to antioxidant activity is 47.38% (equal to ascorbic acid) and 44.51% (equal to trolox) which means that almost half of kebar grass crude extract’s phenolic compound act as antioxidant. The results of this research can show that the kebar grass has potential as a source of multiple antioxidants, which acts as an analogue of vitamin C and vitamin E.  The antioxidant activity of the kebar grass extract can be the scientific basis for the use of kebar grass as a medicinal plant for infertility problems (curative) and as a functional food ingredient for antioxidant sources that prevent a decrease in reproductive performance (preventive).
Potensi Rambut Jagung sebagai Minuman Fungsional Salsabila Salsabila; Nurheni Sri Palupi; Made Astawan
JURNAL PANGAN Vol. 30 No. 2 (2021): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v30i2.542

Abstract

Tanaman jagung dapat dimanfaatkan mulai dari akar, daun sampai buahnya. Akar tanaman jagungsudah banyak dimanfaatkan sebagai obat, daun jagung dimanfaatkan sebagai pakan ternak, dan buah jagungdimanfaatkan untuk sayur, popcorn, tepung jagung dan lainnya. Umumnya masyarakat tidak menggunakanrambut jagung dan menganggapnya sebagai sampah, padahal dalam rambut jagung terkandung senyawabioaktif, seperti flavonoid, fenolik, alkaloid, glikosida dan beta sitosterol yang berguna bagi kesehatan.Pada era global ini, jumlah radikal bebas semakin meningkat, sehingga berbagai senyawa bioaktif sangatdibutuhkan, terutama yang bersifat antioksidan. Konsumsi antioksidan yang dapat diperoleh dari rambutjagung diharapkan dapat menurunkan stres oksidatif sehingga dapat mencegah munculnya berbagaipenyakit degeneratif. Artikel ini merangkum bukti terkait potensi rambut jagung sebagai minuman fungsional.Metode yang digunakan adalah systematic review pada berbagai artikel ilmiah. Hasil menunjukkan bahwarambut jagung memiliki potensi sebagai minuman fungsional dikarenakan mengandung senyawa bioaktif(fenolik) yang cukup tinggi. Pada rambut jagung segar mengandung total fenolik sebesar 23,58 μgGAE/g,dan aktivitas antioksidan sebesar 50–83,54 persen. Pada rambut jagung kering mengandung total fenoliksebesar 38,7–7288,64 μgGAE/g dan aktivitas antioksidan sebesar 25–91persen.
The Effect of Carbohydrate Fractionof Hyacinth Bean (Lablab purpureus (L). sweet) on the Blood Serum Cholesterol and Malonaldehyde of Rats Fed with High Cholesterol Diet] Arif Hartoyo; Dahrulsyah Dahrulsyah; Nurheni Sripalupi; Purwono Nugroho
Jurnal Teknologi dan Industri Pangan Vol. 19 No. 1 (2008): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The objective of this study was to analyze the effect of carbohydrate fraction of hyacinth bean (Lablab purpureus (L.) sweet ) diet on lipid profile and peroxydation value of the blood serum and liver of rats. Fifteen male wistar strain rats were divided into three diet groups of live animals. The first group was positive control group with standard diet. The third group was given carbohydrate fraction of hyacinth bean and 1% pure cholesterol. The experiment was conducted for 75 days. The total cholesterol levels in positive, negative control, and that in the hyacinth treated group were 204.0, 74,8, and 99.8 mg/dl. The LDL levels in the control, negative control group, the hyacinth treated group were 153.0, 20.6 and 45.9 mg/dl. Triglyceride levels in the positive control, negative control, and the hyacinth treated group were 121.4, 137.7, and 114.8 mg/dl. The atherogenic index in the positive control, negative control, and the hyacinth treated group were 6.9, 1.9 and 2.5 point. The total cholesterol and LDL levels in positive control, negative control, and the hyacinth treated group underwent hypercholesterolemia effect. Malonaldehyde content of the blood serum in positive control, negative control, and the treated group were 0.54, 0.48, and 0.31 µmol/ml. Malonaldehyde content of liver organ in positive control group, negative control group, and the hyacinth treated group were 66.9, 36.4 and 73.4 nmol/g. Malonaldehyde content of blood serum in hyacinth treated group was significantly lower than that in the positive and negative control group. These result showed that the hyacinth group decreased free radical in the blood serum. On the other hand, the malonaldehyde content of the liver in all treatment showed no significant differences. Keywords : Carbohydrate fraction, Hyacinth bean, Lipid profile, Peroxydation.
Purification and Charaterization of Protease from Pathogenic Bacteria Pseudomonas aeruginosa Ace Baekhari; Maggy T Suhartono; Nurheni Sri Palupi; Tati Nurhayati
Jurnal Teknologi dan Industri Pangan Vol. 19 No. 1 (2008): 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 (263.842 KB)

Abstract

In the last decade, concern on protease as medical target for overcoming bacterial diseases and viral diseases has been rapidly increased because of the obvious involvement of this enzyme in the molecular of the diseases. The purpose of this research was to purify and characterize protease from pathogenic bacteria Pseudomonas aeruginosa. The bacteria were grown in media containing triptone 1%, NaCl 1% and Yeast extract 0.5%. protease of Pseudomonas aeruginosa was purified using column chromatography with Sephadex G-100 gel. There were three peaks of enzyme protein, which were detected on fractions 14,17 and 30. the optimum pH of the extracelluler protease from Pseudomonas aeruginosa was 8. The optimum temperature of Pseudomonas aeruginosa was 300C. Fe3+ (1dan 5 mM) was strong activator and Co 2+ was strong inhibitor. Study on the effect of metals ion and specific inhibitors indicated that protease from Pseudomonas aeruginosa was serin metaloprotease. The apparent moleculer weights, as determined by SDS-PAGE and zymogram technique, 36 kD and 42 kD. Key word : Protease, characterization, purification, pathogenic bacteria P. aeruginosa
Change in the profiles lipid, digesta cholesterol and propionic acid of rats fed with of seaweed powder-based diets Herpandi .; Made Astawan; Nurheni Sri Palupi
Jurnal Teknologi dan Industri Pangan Vol. 17 No. 3 (2006): 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 (350.562 KB)

Abstract

Community’s consumption pattern with high fat-low fiber has caused the prevalence of degenerative disease, i.e.cardivascular disease. Coronary Heart Disease (CHD) is the first cause of death in Indonesia. Seaweed is a fiber rich food and has a hypocholesterolemic effect. Objectives of the research were to investigate the changes of lipid profiles, digesta cholesterol and propionic acid of rats fed with seaweed powder-based diet. Five groups of six male Sprague Dawley hypercolesterolemia rats were feed by 0% cholesterol and 0% seaweed powder (negative control); 1% cholesterol and 10% Eucheuma cottonii, 1% cholesterol and 10% Gelidium sp,1% cholesterol and 10% Sargassum sp, and 1% cholesterol and 0% seaweed powder (positive control) for 31 days. The experiment result showed that the seaweed powder did not have a significant effect (P>0,05) on the growth and feed consumption, and serum HDL (Hight Density Lipoprotein) but has a significant effect (P
Co-Authors - Amrullah - Lusianah . Komari . Subarna A.A. Ketut Agung Cahyawan W Ace Baekhari Ade Chandra Iwansyah Ade Nugraheni Herawati Afif Arwani Agata Tantri Atmaja Agung Santoso Agus Setiyono Aliwikarta, Kuswanto Ambarwati, Karsi Aminudin Aminudin Amiruddin Saleh Andi Nadya Tita Alia Angka, Stephanie Anisa, Norna Anita Roserlina Arif Hartoyo Ati Widya Perana Ayu Puspitalena RTR Azis Boing Sitanggang Bambang Widuri Bernadetha Beatrix Sibarani Bremanti, Lisa Budi Nurtama Budi Suharjo da Costa, Yosefine Dahrul Syah Dahrul Syah DAHRUL SYAH Dahrulsyah Dahrulsyah Deddy Muchtadi Deddy Muchtadi Dede Robiatul Adawiyah Dewi Ratih Agungpriyono Dian Herawati Dimas Supriyadi E. Srivishnu Herlambang Efriwati Efriwati Ekowati Chasanah Elisa Diana Julianti Elvira Syamsir Endang Prangdimurti Eni Kusumaningtyas Ferdinandus Archie Pangestu Feri Kusnandar Fifi Retiaty Fitrah Ernawati Fransisca Fransisca Fransisca Fransisca Fransiska Rungkat Zakaria Gatot Pramuhadi Gema Buana Putra Ghaisani, Mazaya Hakim, Shofia Nurul Hanifah Nuryani Lioe Harlen, Winda Christina Harsi D. Kusumaningrum Hendra Wijaya Herpandi . Heryati Setyaningsih Hunaefi, Dase Husna, Aliya Ifwarisan Defri Imam, Rosita Hardwianti Indrayana, Stefanus Indria Mahgfirah Istiqomah, Nurani Kartika Sari Komar Sumantadinata Kuswanto Aliwikarta Laras Cempaka Larasati Ines Wardiani MADE ASTAWAN Maggy T Suhartono Maggy Thenawidjaja Suhartono Maggy Thenawidjaya Suhartono Mariana Prijono Masahiro Ogawa Mazaya Ghaisani Muhammad Alif Bardhani Muhammad Hasriandy Asyhari Muhammad Syamsun Musa Hubeis Mutiara Primaniyarta Nancy Dewi Yuliana NANIK RAHMANI Nazli, Rizal Syarief Sjaiful Nelis Imanningsih Ni'mawati Sakinah Nida Raihana Zhafira Nindya Atika Indrastuti Nindya Atika Indrastuti Nugraha Susanto Nunung Nurjanah Nur Sokib Nur Wulandari Nur Wulandari Nur Wulandari Nuri Andarwulan Nurina Rachma Adiningsih Oke Anandika Lestari Perana, Ati Widya Prahasti, Gita Eka Primaniyarta, Mutiara Puji Astuti Purwono Nugroho Puspo Edi Giriwono R. Iis Arifiantini Rachma Adiningsih, Nurina Rachmat Widyanto Rahayu Suseno Rahmawati, Lufi Karisma Rinda Kusumawati Rizaludin Nur Rizki Maryam Astuti Ros Maria Andesko Roserlina, Anita Rosita Hardwianti Imam Roy Alexander Sparringa RTR, Ayu Puspitalena Rumaisho Rusdah Rusdah Salsabila Salsabila Saraswati Saraswati Sari, Yana Nurita Sari, Yana Nurita Setyani Budiari Setyanto Tri Wahyudi Sibarani, Bernadetha Beatrix Sigit Purwonugroho Sirly Eka Nur Intan Siti Nurjanah Slamet Budijanto Sparringa, Roy Alexander Sri Rebecca Sitorus Sri Widowati Stefanus Indrayana Steisianasari Mileiva Stephanie Angka Sujatmiko, Harumi Suratmono Suratmono Suratmono, Suratmono Suratno, Yuhlanny Dewi TATI NURHAYATI Tien Ruspriatin Muchtadi Tjahja Muhandri Triana Setiawardani, Triana Tutik Wresdiyati Uju Ulya, Putri Rutbata Victoria Valentina Vina Giovani Winiati Pudji Rahayu Wulan, Nur Lili Nia Yogi Karsono YOPI YOPI Yuhlanny Dewi Suratno Yulizar Verda Febrianto