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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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Akar Masalah Keamanan Pangan Jajanan Anak Sekolah: Studi Kasus pada Bakso, Makanan Ringan, dan Mi Dahrul Syah; Mazaya Ghaisani; Suratmono Suratmono; Roy Alexander Sparringa; Nurheni Sri Palupi
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 2 No. 1 (2015): 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

Abstract

High consumption of food consumed by school children (PJAS) that are not followed by the application of Good Manufacturing Practices (GMP) potentially lead to many food safety problems. BPOM RI tested a number of PJAS that sold at 3950 elementary schools in Indonesia on 2011-2013 to determine its condition. The result of monitoring only show percentages of complied PJAS (MS/ Memenuhi Syarat) and not complied PJAS (TMS/Tidak Memenuhi Syarat). Further analysis is required to determine the roots of PJAS safety problems and optimal strategy for sustainable improvement of its safety and quality. Data was analyzed with analysis of variance and Pareto diagram. Analysis of variance was used to determine variability between PJAS with provinces as sampling location. It also determined variability between PJAS with food safety parameters. Pareto diagram was used to identify the main problems of food safety parameters on each PJAS. This study focused on meatballs, snacks and noodle products, whereas the other of food product was done separately. According to the result of Pareto analysis, the main problems of PJAS are microbiological contaminant and chemical contaminant. Microbiological contaminant caused by poor sanitation and hygiene on production and preparation process, while chemical contaminant due to misused of hazardous chemicals in food. 
Optimasi Formula Tahu Lembut Instan dan Rasio Air Rehidrasi dalam Pengembangan Wedang Tahu sebagai Pangan Fungsional Nurheni Sri Palupi; Nida Raihana Zhafira; Budi Nurtama
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 6 No. 2 (2019)
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.2019.6.63

Abstract

Soft tofu dessert is a traditional food which is known due to its health benefits. Nowadays, people are not only considering the health benefits of food but also its practicality and shelf life. The development of instant soft tofu dessert is expected for solving the problem. Instant soft tofu dessert is a mix of instant soft tofu and ginger drink. The objective of this study was to obtain the optimum formula and rehydration ratio of instant soft tofu, identify the sensory, chemical, physical characteristics of instant soft tofu dessert, and determine the antioxidant activity of instant soft tofu dessert. Optimization of instant soft tofu’s formula and rehydration process was conducted by using Response Surface Methodology (RSM) with the variables were the concentration of soymilk powder, carrageenan, and volume of water. Responses that was measured were hardness, gummine ss and chewiness. The result of optimal formula and rehydration process consisted of 93.2% soybean powder, 6.8% carrageenan and water volume ratio was 1:8. The hardness of optimal soft tofu was 154.60 gf, gumminess was 28.53 gf, and chewiness was 16.16 gf. Consumption of soft tofu dessert in 38 g serving size generated energy 175.78 kkal, 19.55% AKG of protein, 9.52% AKG of fat, and 5.50% AKG of carbohydrate. The antioxidant activity of instant soft tofu dessert was 16.16 ppm AEAC (ascorbic acid equivalent antioxidant capacity). The result of sensory test of color, flavour, texture, and overall attributes showed that the panelist preference for instant soft tofu dessert is higher than the traditional soft tofu dessert significantly (p<0.05).
Perbedaan Konsumsi Pangan dan Asupan Gizi pada Balita Stunting dan Normal di Lima Provinsi di Indonesia Mariana Prijono; Nuri Andarwulan; Nurheni Sri Palupi
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 7 No. 2 (2020): 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.2020.7.2.73

Abstract

Stunting is an important sign of chronic malnutrition that exists in early life with greater infection risk and with many long-term effects, including the need for physical work. Stunting is a problem for the Indonesian people to produce a generation that has global competitiveness. In general, this study aims to determine the effect of food consumption on the adequacy and balance of nutrition between stunted and normal children in 5 provinces in Indonesia. Specifically, this study aims to (1) lassify toddlers based on height according to age in the stunting and normal categories, (2) get a profile of stunting and normal toddler food consumption, (3) analyze data on nutrient intake and food contribution in the stunting group and normal, (4) analyze data on the adequacy and balance of nutrition from food intake in stunting and normal children under five in 5 provinces in Indonesia. This study used secondary data of food consumption data from SKMI 2014 and anthropometric data from Riskesdas 2013 of West Java, Central Java, East Java, West Nusa Tenggara and East Nusa Tenggara provinces. There were 2,039 samples from 5 provinces, 38.4% of them were stunting toddlers. Food consumption of toddlers with normal height was higher than stunting toddlers for eggs and egg products and lower for sugars. Intake of calcium and vitamin A in normal toddlers was significantly higher than stunting toddlers and lower for vitamin C. Both stunting and normal children groups showed deficiency, sufficiency and excess in nutrient intake. Imbalance nutrient intake for both stunting and normal children reached 100%.
Pengujian Kapasitas Antioksidan Wedang Tahu dalam Rangka Meningkatkan Mutu Fungsionalnya Nurheni Sri Palupi; Rachmat Widyanto
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 7 No. 1 (2020): 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.2020.7.1.46

Abstract

Efforts to prevent and overcome various degenerative diseases can be realized by developing functional foods that are known as natural or processed foods containing bioactive components that have the potential to improve health status. One of whole foods that has potency to be developed as functional food is soft tofu dessert. Soft tofu dessert has two main components which are soft tofu and ginger drink. However, there is lack of references providing the evidence of the characteristics and health benefit or soft tofu dessert. This study provide data to support the development of soft tofu dessert as a whole food that has optimum characteristic and contains benefit for health as well. The research objectives were to test radical scavenging capacity of soft tofu dessert and its component by implementing DPPH method. Antioxidant capacity of the samples was observed by using DPPH method (517 nm). Ranges of concentration were observed to determine IC50 of each sample. IC50 value presents the inhibition of 50% DPPH radical by samples. The values of IC50 for ginger water extract, ginger drink, soft tofu, and soft tofu dessert were 1592.40±22.30 ppm, 2764.26±90.29 ppm, 24657.50±2483.11 ppm, and 3356.04±415.54 ppm respectively. This result showed the best radical scavenging capacity was ginger water extract > ginger drink > soft tofu dessert, and > soft tofu. Soft tofu dessert performed better scavenging capacity than soft tofu itself, but still performed the lower capacity compared to ginger water extract and ginger drink.
Penyederhanaan Informasi Nilai Gizi Pangan Olahan Menggunakan Indeks Nutrient-Rich Foods Yogi Karsono; Nurheni Sri Palupi; Dede Robiatul Adawiyah
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.2021.8.1.34

Abstract

Healthy diet is an effort to reduce the risk of non-communicable diseases (NCDs). The use of scientific terms on nutrition information panels (NIP) is complicated and difficult to understand, so that it becomes an obstacle in delivering accurate nutritional information for consumers. Nutrients-Rich Foods (NRFn,3) Index provides an alternative to simplify NIP. In general, nutrient-rich foods are asso-ciated with high-priced products. This study aimed to analyze correlation between NRFn,3 index with nutrients fulfillment and price of products. NIP of dairy products and their analogues were used as research samples. The NRFn,3 index was determined using two calculation bases, 100 kcal and 100 g of ready-to-consume products. NRF12,3 index score in ready-to-drink (RTD) milk and instant powdered milk positively correlated with the fulfillment of 11 nutrients to encourage. The average NRF12,3 index score per 100 g of instant powdered milk was 91, higher than RTD milk which was only 76. As nutrient-dense foods, they had an index score of NRF12,3 per 100 kcal that was higher per 100 g. Products with higher NRF12,3 index scores tended to be marketed at higher price than that of lower ones.
Tingkat Asupan Makronutrien dan Gaya Hidup terhadap Risiko terjadinya Obesitas di Lima Provinsi di Indonesia Sirly Eka Nur Intan; Nurheni Sri Palupi; Endang Prangdimurti
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 8 No. 2 (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.2021.8.2.88

Abstract

The problem of obesity is increasing in developed and developing countries. This study aims to analyze data on sociodemographic, consumption behavior, lifestyle, macronutrient intake, and adequacy of nutrition on the prevalence of obesity in adults based on secondary data from RISKESDAS 2013 and SKMI 2014 for the 19–55-year age group in the provinces of North Sulawesi, DKI Jakarta, East Kalimantan, West Papua, and North Sumatra. The relationship of obesity factors was analyzed by bivariate analysis, the risk factors of obesity were analyzed by multivariate analysis, and the level of macronutrients adequacy refers to recommended dietary allowances for adults. Results showed that sociodemographic factors, consumption behavior, and lifestyle were associated significantly with obesity. Sufficient consumption of fruits (at least 5 servings/day for 7 days/week) reduced the risk by 0.957 times. Consumption of energy (1759.22 kcal/ person/day), protein (77.82 g/person/day), and fat (52.49 g/person/day) in obese adults was higher than in normal adults (1690.14 kcal/person/day; 68.80 g/person/day; 45.34 g/person/day). The intake of protein (p = 0.018) and fat (p = 0.002) also the adequacy of protein (p = 0.015) in obese and normal adults showed significant differences.
Evaluasi Kualitas Nuget Tempe dari Berbagai Varietas Kedelai (Evaluation on Tempeh Nugget Quality Madefrom Different Soybean Varieties) Made Astawan; Nurina Rachma Adiningsih; Nurheni Sri Palupi
JURNAL PANGAN Vol. 23 No. 3 (2014): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | 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.
Effects of Different Heat Processing on Molecular Weight and Allergenicity Profile of White Shrimp (Litopenaeus vannamei) and Mud Crab (Scylla serrata) from Indonesian Waters Afif Arwani; Nurheni Sri Palupi; Puspo Edi Giriwono
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 17, No 1 (2022): May 2022
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.629

Abstract

Shrimp and crab are fishery products with high nutritional value, especially as protein sources. However, they belong to the crustacean group known to cause many allergies in Southeast Asian countries. Not only affecting the nutritional composition, processing also has the potential in reducing the allergenicity of a food ingredient. This study aims to analyze the effects of various heat processing on nutrient composition, soluble protein content, protein molecular weight profile, and allergenicity of white shrimp and mud crab. The processing was carried out by boiling, frying, and autoclaving. Changes in macronutrient content were determined using proximate analysis. Soluble protein content was analyzed using the Bradford method, while molecular weight and allergenicity profiles were analyzed using SDS-PAGE electrophoresis and ELISA techniques. Results showed that processing treatment could significantly reduce protein solubility. SDS-PAGE profile showed that heating shrimp and crab using autoclave at 121.1 oC and pressure of 0.2 MPa for 10 min was able to remove protein bands of 35-38 kDa, which were suspected as the allergen bands. However, boiling (100 oC for 10 min) and deep frying in palm oil (160 oC for 10 min) treatments of the samples gave stronger 35-38 kDa bands intensity than the unprocessed sample. Autoclaving was able to significantly reduce IgE reactivity to shrimp extract better than the boiling and frying process. In contrast, IgE reactivity of crab extract was increased by heat processing especially frying. Thus, autoclaving can be used in the white shrimp processing to produce hypoallergenic food.
Angiotensin Converting Enzyme (ACE) Inhibitory Activity of Crude and Fractionated Snakehead Fish (Channa striata) Fillet Extract Setyani Budiari; Ekowati Chasanah; Maggy Thenawidjaja Suhartono; Nurheni Sri Palupi
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 13, No 2 (2018): August 2018
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.v13i2.345

Abstract

The existence of endogenous bioactive protein or peptide with angiotensin-converting enzyme (ACE) inhibitory activity in snakehead fish fillet is promising to be investigated. The purposes of this research were to extract ACE inhibitory endogenous protein or peptide from snakehead fish fillet and to fractionate the active compounds using ultrafiltration. The extraction employed two solvents, i.e. aquadest and 50% ethanol. Fractionation was conducted using ultrafiltration membranes of 10,000; 5,000 and 3,000 Molecular Weight Cut Off  (MWCO) to separate the protein or peptide into the sizes of 10 kDa, 5-10 kDa, 3 -5 kDa and 3 kDa. The parameters observed were protein and peptide content, ACE inhibitory activity (in vitro) and also protein and peptide profiles. The result revealed that the snakehead fish fillet contained ACE inhibitory endogenous bioactive protein or peptide. The 50% ethanol was more effective in extracting peptide of 10 kDa than the aquadest. Yet, the aquadest was better in extracting higher molecular weight protein of 10 kDa than the 50% ethanol. The fraction of 3 kDa by aquadest had the highest ACE inhibitor activity per g protein (7.85% inhibition of ACE per g protein). Thus, the fraction of 3 kDa aquadest is the most promising option for further research and development of natural anti-hypertension compound. From the result, snakehead fish fillet was potential to be utilized as a functional food as well as functional ingredient to fight hypertension.
Antioxidant Analysis of Kawa Daun (Coffea canephora) Beverage by In Vitro and In Silico Approaches Ifwarisan Defri; Nurheni Sri Palupi; Setyanto Tri Wahyudi; Nancy Dewi Yuliana
Indonesian Journal of Chemistry Vol 22, No 2 (2022)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijc.69422

Abstract

In Tanah Datar Regency, West Sumatra, Indonesia, the waste of pruning coffee leaves (Coffea canephora) is utilized as a traditional beverage called "Kawa Daun". For a consistent quality of Kawa Daun functional beverage, we evaluated the effect of different smoking times (0, 2, 4, and 6 h) on its in vitro DPPH antioxidant activity. Estimation of antioxidant components from the coffee leaf was conducted in silico using Peroxiredoxin V (PrxV) with 3MNG code as a receptor, and 33 phytochemicals were reported to be present in the coffee leaves as ligands. As a result, Kawa Daun, with a 2-h smoking time, had the highest antioxidant activity. Molecular docking between PrxV and the 33 compounds resulted in the ten most potential compounds based on the affinity energy. They were xanthone (-4.9 kcal/mol), uric acid (-4.8 kcal/mol), xanthosine (-4.8 kcal/mol), caffeine (-4.6 kcal/mol), 3-methylxanthine (-4.6 kcal/mol), 7-methylxanthosine (-4.6 kcal/mol), theobromine (-4.5 kcal/mol), theophylline (-4.5 kcal/mol), caffeic acid (-4.5 kcal/mol), and xanthine (-4.4 kcal/mol). These ten ligands had stronger interactions than the control ligand 1.2-dithiane-4.5-diol (-3.6 kcal/mol). This research showed the potential of Kawa Daun as a functional beverage with antioxidant activity. Further confirmation on the antioxidant potential of this beverage using an in vivo method is recommended.
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