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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

Author-ID : 2464014

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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Karakterisasi Tepung Jagung Termodifikasi Heat Moisture Treatment (HMT) dan Pengaruhnya Terhadap Mutu Pemasakan dan Sensori Mi Jagung Kering Feri Kusnandar; Nurheni Sri Palupi; Oke Anandika Lestari; Sri Widowati
Jurnal Penelitian Pascapanen Pertanian Vol 6, No 2 (2009): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v6n2.2009.76-84

Tepung jagung merupakan sumber bahan pangan yang potensial untuk diolah menjadi mi jagung kering. Permasalahan yang masih dihadapi dari penggunaan tepung jagung dalam mi jagung, terutama yang menggunakan 100% tepung jagung alami, adalah sifat kehilangan pemasakan (cooking loss) yang tinggi dan mutu tekstur (elastisitas, kekerasan dan kelengketan) yang masih kurang diterima. Salah satu cara untuk mengatasi masalah tersebut adalah dengan memodifikasi tepung jagung secara fisik dengan teknik heat moisture treatment (HMT) sehingga tepung jagung dapat digunakan dalam formulasi mi jagung. Penelitian ini bertujuan untuk menentukan kondisi proses modifikasi tepung jagung dengan HMT, yaitu suhu (100, 110 dan 120oC), waktu pemanasan (3, 6 dan 9 jam), dan tingkat substitusi (0, 5, 10, 15 dan 20%) tepung jagung HMT untuk menghasilkan mi jagung. Data viskogram yang diukur dengan Rapid Visco Analyzer (RVA) menunjukkan bahwa tepung jagung yang dimodifikasi HMT pada 110oC selama 6 jam dengan kadar air 24% mengalami perubahan profil gelatinisasi dari tipe B menjadi tipe C, dimana profil gelatinisasi memiliki puncak viskositas yang lebih rendah (mengembang secara terbatas), viskositas breakdown yang minimal, ketahanan panas yang lebih tinggi, dan viskositas setback yang lebih rendah dibandingkan tepung jagung alami. Penggunaan tepung jagung HMT 10% dalam formulasi mi jagung menghasilkan mi dengan persen kehilangan akibat pemanasan yang lebih rendah, serta tekstur mi masak dengan kekerasan yang lebih rendah, lebih elastis, dan kelengketan yang lebih rendah dibandingkan mi jagung yang dibuat dari 100% tepung jagung alami, serta lebih disukai. Characterization Of Heat Moisture Treatment (HMT) Corn Flour And Its Effects On Cooking And Sensory Qualities Of Dried Corn Noodles Corn flour is potential to be used as a food ingredient for corn noodle. However, cooked corn noodle made of 100% native corn flour had high cooking loss and unacceptable texture qualities in term of elasticity, firmness and stickiness. One of the method to overcome these problems was by modifying its physical characteristics with a heat moisture treatment (HMT) technique. The objective of this research was to determine a suitable heating temperature (100, 110 and 120°C), time (3, 6 and 9 hours) during HMT modification process of corn flour, and to determine level of substitution (0, 5, 10, 15 and 20%) of HMT corn flour in dried noodle formulation. The Rapid Visco Analysis profile of corn flour modified at a heating temperature of (10°C for 6 hours with a controlled 24% moisture content bad a C-type gelatinization profile compared to B-type for native corn flour. The HMT corn flour had a lower peak viscosity, lower viscosity breakdown, more heat stable, and lower viscosity setback than that of native corn flour. Substitution of native corn flour with 10% HMT corn flour produced a corn noodle with a lower cooking loss, less firm, more elastic, less sticky and more acceptable sensorically compared to that of corn noodle made of 100% native corn flour.

Tingkat Kelarutan Peptida Tempe dengan Bobot Molekul Kecil pada Berbagai Jenis Pelarut Rusdah Rusdah; Maggy Thenawidjaya Suhartono; Nurheni Sri Palupi; Masahiro Ogawa
agriTECH Vol 37, No 3 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

There are various methods exist to extract soluble peptide from soybean and its fermented products. This study was aimed to evaluate the solubility of low molecular weight peptide of tempe from two types of bean (GMO and non-GMO soybean) and two different treatment (boiling and non-boiling). The solvents used were water and organic solvents which commonly used as solvents for soy-fermented product. The result showed that acetonitrile (A): water (W): trifluoroacetic acid (TF) provided higher solubility of the peptides compared with water (p < 0.05). The addition of trifluoroacetic acid in acetonitrile-water mixture (A1W1) increased the peptide recovery about 1.522 mM (31.7%). The GMO tempe showed the higher content of peptide recovery compared with non-GMO tempe, while boiled tempe also gave higher peptide recovery than non-boiled tempe.ABSTRAKMetode ekstraksi peptida terlarut pada produk kedelai dan fermentasi kedelai sangat bervariasi. Penelitian ini dilakukan untuk menganalisa sifat kelarutan peptida dengan berat molekul kecil pada sampel tempe yang diambil dari dua jenis kedelai (GMO dan non-GMO) serta dua jenis perlakuan (perebusan dan tanpa perebusan) yang berbeda. Pelarut yang digunakan meliputi air dan pelarut organik yang umum digunakan dalam ekstraksi peptida kedelai dan produk fermentasinya. Hasil penelitian menunjukkan bahwa pelarut organik asetonitril: air: asam trifluoroasetat (A1W1TF) memberikan tingkat kelarutan peptida tempe kedelai lebih baik dibanding pelarut air (p < 0,05). Penambahan asam trifluoroasetat pada pelarut campuran asetonitril-air (A1W1) terbukti meningkatkan peptida terlarut hingga 1,522 mM (31,7%). Tempe GMO menunjukkan kelarutan peptida lebih tinggi dibanding non-GMO sedangkan proses perebusan juga diketahui mempunyai tingkat kelarutan yang lebih tinggi dibanding tempe tanpa perebusan.Kata kunci: Asetonitrile; kelarutan; peptida; tempe; asam trifluoroasetat

Bioavailabilitas α-Tokoferol Minuman Emulsi Minyak Sawit dalam Plasma Darah dan Hati Tikus (Rattus norvegicus) Winda Christina Harlen; Tien Ruspriatin Muchtadi; Nurheni Sri Palupi
agriTECH Vol 37, No 3 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Theoritically, it should contains high amount of α-tocopherol but its bioavailability have not been studied yet. The aim of this research were (1) to review the chemical composition of POED by doing proximate test then calculate α-tocopherol level in the product and (2) to evaluate bioavailability of α-tocopherol based on in vivo study. Bioavailability evaluation was carried out by measuring Relative Tocopherol Accumulation Factor (TAF), meanwhile its chemical composition was measured by proximate test and chromatographic analysis using HPLC. α-tocopherol contents of this products were 192,63 μg/g. Bioavailability study was carried out for 14 days using Rattus norvegicus rats. The prepared food contains 30 mg/kg α-tocopherol were given to vitamin-E-depleted rats. Tocopherol Accumulation Factor (TAF) proposed for the test group is 1/45,61, which indicated that 45,61 μg vitamin E from this product was needed to accumulate 1 μg tocopherol in the liver. Tocopherol relative bioavailability of POED was 82,46%. It showed that POED has good bioavailability.ABSTRAKMinuman emulsi minyak sawit (MEMS) merupakan salah produk berbasis emulsi oil-in-water yang dapat menjadi sumber vitamin E dalam bentuk α-tokoferol. Komposisi dasarnya adalah olein minyak sawit, air, dan pengemulsi. Secara teoritis, produk ini kaya akan α-tokoferol namun bioavailabilitasnya belum diketahui. Oleh karena itu, tujuan penelitian ini adalah (1) Menganalisis komposisi kimia MEMS melalui uji proksimat dan kadar α-tokoferolnya, dan (2) Mengevaluasi bagaimana bioavailabilitas α-tokoferol secara in vivo. Evaluasi bioavailabilitas dengan memperhitungkan Tocopherol Accumulation Factor (TAF) relatif, sedangkan komposisi kimia didapatkan melalui analisis proksimat dan kromatografi dengan HPLC untuk mengetahui kadar α-tokoferol. Kadar α-tokoferol yang didapatkan sebesar 192,63 μg/g. Pengujian biovailabilitas dilakukan selama 14 hari menggunakan hewan coba berupa tikus Rattus norvegicus. Ransum yang diberikan mengandung 30 mg/kg α-tokoferol. Nilai TAF sebesar 1/45,61, yang berarti bahwa 45,61 μg vitamin E dari MEMS dapat menghasilkan 1 μg tokoferol hati. Bioavailabilitas relatif α-tokoferol pada MEMS terhadap α-tokoferol murni sebesar 82,46%. Hasil tersebut menunjukkan bahwa MEMS memiliki bioavailabilitas yang baik.Kata kunci: α-tokoferol; bioavailabilitas; minyak sawit; minuman emulsi minyak sawit; Tocopherol Accumulation Factor

Alergenisitas Sistem Glikasi Isolat Protein Kedelai-Fruktooligosakarida Rahayu Suseno; Nurheni Sri Palupi; Endang Prangdimurti
agriTECH Vol 36, No 4 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Food allergy is an immunological response caused by allergens contained in food. Soybean is one of the eight kinds of food products that can cause allergies. Genetically modified food crops that are most widely produced worldwide is soybean (47 % worldwide). Genetically Modified Organisms (GMO) products is concerned may increase the allergenicity of the product. The aims of the research were to study the allergenicity of GMO and non-GMO Soy Protein Isolates (SPI) and the glycation effect to allergenicity of SPI. GMO and non-GMO SPI were glycated with fructooligosaccharides (FOS) through the Maillard reaction in liquid systems. Allergenicity was determined qualitatively using immunoblotting and quantitatively using Enzyme-Linked Immunosorbent Assay (ELISA). The glycation degree of GMO and non-GMO SPI can increase up to 75.03 % and 73.50 % in the liquid system. There were 9 protein allergens in GMO soybean and 8 protein allergens in non-GMO soybean. The glycation reaction could reduce protein allergens in GMO and non-GMO SPI up to 91.69 % and 87.07 %.ABSTRAKAlergi pangan merupakan sebuah respon imunologis yang disebabkan oleh alergen yang terdapat pada pangan. Kacang kedelai merupakan satu dari delapan jenis bahan pangan yang sering menyebabkan alergi. Tanaman pangan hasil rekayasa genetika (GMO) yang banyak diproduksi di dunia adalah kacang kedelai yaitu sekitar 47 %. Produk GMO dikhawatirkan dapat meningkatkan alergenisitasnya. Penelitian ini bertujuan untuk mempelajari tinggat alergenisitas antara Isolat Protein Kedelai (IPK) GMO dan non-GMO serta pengaruh glikasi terhadap alergenisitas IPK. IPK GMO dan non-GMO diglikasi dengan fruktooligosakarida melalui reaksi Maillard dengan sistem cair. Alergenisitas diukur secara kualitatif menggunakan immunobloting dan secara kuantitatif menggunakan Enzyme-Linked Immunosorbent Assay (ELISA). Peningkatan derajat glikasi IPK GMO dan non-GMO pada sistem cair masing-masing memperlihatkan hasil 75,03 % dan 73,50 %. Terdapat 9 protein alergen pada kacang kedelai GMO dan 8 protein alergen pada kacang kedelai non-GMO. Reaksi glikasi dapat mengurangi alergen pada kacang kedelai GMO dan non-GMO hingga 91,69% dan 87,07%.

Optimasi Ekstraksi Teh Hijau Berdasarkan Kandungan Polifenol, Aktivitas Antioksidan dan Profil Sensori Nurheni Sri Palupi; Dase Hunaefi; Nugraha Susanto
Jurnal Tanaman Industri dan Penyegar Vol 8, No 2 (2021): Jurnal Tanaman Industri dan Penyegar
Publisher : Pusat Penelitian dan Pengembangan Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jtidp.v8n2.2021.p87-98

Green tea contains polyphenols which are known as sources of antioxidants and contribute to a bitter and astringent taste. Optimization of green tea extraction to obtain sensory profiles that are acceptable for consumers is important. The study aimed to produce an optimal green tea extraction process based on polyphenols content and antioxidant activity, a sensory profile of the basic solution of green tea based on consumer expectations and preferences, and the ideal profile of green tea. This research was conducted by PT. XYZ – Jakarta and Department of Food Science and Technology, Faculty of Agricultural Technology IPB University – Bogor, West Java from October 2020 to April 2021. This study used data experiments on RSM by CCD method and consumer perception testing using Check-All-That-Apply (CATA) method. The selection of consumer panelists and FGD participants was conducted in conjunction with the consumer survey. Optimum condition of methode extraction of green tea based on RSM methode was temperature at 78,43 OC for 21 minutes. Total of polyphenols, antioxidant activity based on IC50, and preference score was 588,58 mg/kg – 750 mg/kg; 14,48μL – 27,03μL; and 4,0 – 5,2, respectively. Green tea extract profile based on consumers preferences had the following profile sensory: burned aroma, floral aroma, tobacco aroma, animalic aroma, umami test, green flavor, astringent aftertaste, straw-like aftertaste; emotional profile: peaceful, adventurous, calm and satisfied; and attribute profile: packaging design: cold color, illustrations image, images of people, combination, high quality and warm color.

Profil Penanganan Pangan, Pola Konsumsi dan Status Gizi Keluarga: Studi Kasus di Kecamatan Kopo, Serang, Banten Sigit Purwonugroho; Nurheni Sri Palupi; Siti Nurjanah
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 5 No. 1 (2018)
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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Household food handling practices is important to ensure safe food consumed by family members. Consumption of safe food is needed to support optimal nutritional status. The Indonesia Food and Drug Agency (2015) data showed that foodborne illness in families i.e 40.98%. This indicates a high food safety risk in household processed food, therefore it is necessary to study and evaluate the food handling practices in family. The purpose of this study was to provide data of food handling practices, consumption pattern and family nutrition status in Kopo, Serang, Banten. The study involved 100 respon-dents (family) consisting of father, mother and two children. Data were obtained through questionnaire, surveys and physical observation of respondents. The design of this study was cross-sectional and descriptive analysis. The assessment suggested that 74% of families have been implemented good food handling practices. Percentage of good nutritional status of each family member includes father (70%), mother (83%) and children (95%). 76% respondents consume six or more groups of food sources such as carbohydrates, animal and plant proteins, fats, fruits and vegetables while some other respondents lacked of animal protein and fruit consumption.

Optimasi Formula Sari Edamame dengan Proses Pasteurisasi Berdasarkan Karakteristik Kimia dan Sensori Rizaludin Nur; Hanifah Nuryani Lioe; Nurheni Sri Palupi; Budi Nurtama
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 5 No. 2 (2018)
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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Edamame is a type of white soybeans from Japan but has been cultivated in Indonesia. It is commonly harvested as immature green soybeans. One of its products is edamame milk. This research is aimed to determine the optimized condition for edamame milk formula in terms of isoflavones, total phenolics, antioxidant activity and sensory characteristics (color, taste, aroma and overall) and to verify the optimized formula at optimum conditions according to the suggested result. The research was conducted in four stages. At 1st stage, pasteurization process at 72⁰C for 15 seconds was selected for edamame milk formula, based on hedonic test result. Optimization at the second step indicated that the optimum formula obtained was 1:6 ratio edamame:water and 0.20% food additive concentration for emulsifier and stabilizer. At the third stage, the verification results showed the product had matched with the prediction values: antioxidant activity at 1.61 mg ascorbic acid/100g, isoflavone content at 41.94 µg/g, total phenolics at 99.92 mg GAE/100 mL and acceptable organoleptic properties (scale 1-7) which gave color at 5.88, taste at 4.69, aroma at 5.36 overall at 5.23. At the four stage, comparison with commercial soybean milks, exhibited that edamame milk had higher content of antioxidant activity, isoflavones and total phenolics.

Kontribusi Makanan Sepinggan Sebuah Kantin Sekolah di Jakarta dalam Pemenuhan Kebutuhan Gizi Siswa SMP Ros Maria Andesko; Nurheni Sri Palupi; Didah Nur Faridah
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 3 No. 2 (2016): 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

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Nutrient recommendation in school meals should meet about (80-120)% out of a third of the requirement daily adolescent intake. School canteen should provide healthy and nutritious balanced meals. This study was conducted in one school canteen in Jakarta to (1) determine nutritional quality of school meals, (2) assess adequency level of nutrient, (3) comparing adequency level of nutrient in group of Indonesian menus and international. Conversion of food weight or its composition into nutritional value was used for determining nutritional quality, using references from Tabel Komposisi Pangan Indonesia 2009, Informasi Kandungan Gizi Pangan Jajanan Anak Sekolah BPOM 2013, and ASEAN Food Compo-sition Database 2014. Adequency level was assesed by comparing nutrient value with students needs. The school meals had average for carbohydrate content (57.0±20.4 g), protein (16.6±5.7 g), fat (16.9±9.1 g), energy (454±147 kcal), vitamin A (134±111 mcg) and iron (3.0±1.7 g). More than 56% of school meals were did not meet the standard. Indonesian and international menus had average for carbohydrate content (53.2±17.9 g; 58.7±21.2 g), protein (17.9±6.0 g; 16.1±5.7 g), fat (15.3±7.7 g; 17.7±9.8 g), energy (427±142 kcal; 466±146 kcal), vitamin A (139±130 mcg; 131±103 mcg) and iron (4.5±2.1 mg; 2.3±1.3 mg).

Pengujian Mutu Bihun Instan sebagai Produk dalam Program Pemberian Makanan Tambahan (PMT) untuk Ibu Hamil Yulizar Verda Febrianto; Nurheni Sri Palupi; Feri Kusnandar
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 4 No. 1 (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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. The purpose of Feeding Program for Pregnant Mother are for adding nutritious value in food for pregnant mothers group in order to increase nutritional status and quality of newborn child. The program were conducted by fortifying nutritious substances for examples, vitamin A, folic acid, vitamin C, Ferrum (Fe), Zinc (Zn), and iodium in instant beehoon product. Proximate analysis and analysis of fortified substances are conducted in this experiment. Organoleptic test was done for determining whether there are any differences between unfortified beehoon and fertified beehoon from organoleptic side of view. Result of analysis shown that fortification could improve nutritious value in instant beehoon. Processing step of instant beehoon has decreased several fortificants, as vitamin A, folic acid, and vitamin C were decreased. However, processing also improved FE, Zn and Iodium content in instant beehoon. Result shown in differentiate test between NF beehoon and F was significantly different in 95% of confidence interval. Shelf-life of NF and F beehoon stored in room temperature (25oC) acording to organoleptic test result were 9.94 and 8.07 months. Meanwhile, shelf-life of NF and F beehoon in room temperature (25oC) according to chromameter were 10.74 and 11.68 months.

Evaluasi Mutu Cookies Garut yang Digunakan pada Program Pemberian Makanan Tambahan (PTM) untuk Ibu Hamil Steisianasari Mileiva; Nurheni Sri Palupi; Feri Kusnandar
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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During pregnancy, nutritional deficiencies often occur due to an increase in nutrition needs. As the deficiencies happens, the mother is at risk of giving birth to a baby with Low Birth Weight (LBW), neural tube defects, and disability. One way of prevention is to implement the Feeding program for pregnant women. In the Feeding program of South East Asian Food and Agricultual Science and Technology (SEAFAST) Center, arrowroot (garut) cookies are fortified with iron (Fe), zinc (Zn), iodine (I), vitamin A, vitamin C, and folic acid. Research carried out included evaluating functional characteristics (nutrient content), organoleptics, and shelf life of Non Fortified Cookies (CNF) and Fortified Cookies (CF). Some levels of nutrients do not fully meet the quality requirements of the Indonesian National Standard (SNI) for biscuits. Consumption ± 56 g of cookies per day is not enough for additional nutritional needs for pregnant women. Some deficiencies can be fulfilled and even exceeded by consuming milk, but lack of folic acid is still very large. The amount and type of fortification did not cause CF sensory deviations. Fortification of vitamins and minerals does not provide much difference between the shelf life of CNF and CF as determined by the critical moisture content approach.

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

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