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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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Penentuan Struktur Tiga Dimensi dan Profil Hasil Hidrolisis Protein Alergen Arginin Kinase Secara in silico Indria Mahgfirah; Endang Prangdimurti; Nurheni Sri Palupi; Hendra Wijaya
Warta Industri Hasil Pertanian Vol 39, No 1 (2022)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/wartaihp.v39i1.7612

Abstract

Alergi pangan ialah suatu reaksi hipersensitivitas melalui mekanisme imunologis setelah terpapar alergen dari suatu bahan pangan. Arginin kinase dengan kode alergen (Pen m 2) merupakan alergen yang terdapat di bahan pangan udang windu (Penaeus monodon) dan dapat memicu terjadinya alergi. Tujuan dari penelitian ini untuk mendapatkan struktur tiga dimensi dan mendapatkan profil hidrolisat arginin kinase secara in silico. Metode penelitian dengan tahap pertama ialah pencarian identitas dan karakteristik fisikokimia arginine kinase berupa family, berat molekul, nilai pI teoritis, nilai grand average of hidropathicity (GRAVY) dan indeks kestabilan. Selanjutnya tahap kedua ialah penentuan struktur tiga dimensi. Tahap ketiga ialah memprediksi profil hasil hidrolisis protein alergen arginin kinase secara enzimatis (pepsin, tripsin dan kimotripsin) dan non-enzimatis (asam format). Hasil dari penelitian ini menjelaskan bahwa Pen m 2 merupakan family ATP:guanido phosphotransferase dengan pola kinase fosfagen. Struktur tiga dimensi Arginin kinase (Pen m 2) memiliki hasil identitas sekuens 96,91% dan nilai Ramachandran favoured ialah 97,18%. Hidrolisis arginin kinase menggunakan enzim pepsin, kimotripsin dan tripsin menghasilkan peptida terpanjang 11 asam amino (berat molekul 1210 Da), sehingga menunjukkan penurunan alergenisitas arginin kinase (Pen m 2). Hidrolisis menggunakan asam format menghasilkan peptida terpanjang ialah 69 asam amino (berat molekul 7590 Da) yang masih berpotensi alergenik.
Pengaruh Proses Perebusan Terhadap Profil Bobot Molekul dan Tingkat Alergenisitas Protein pada Udang Vaname (Litopenaeus vannamei) Puji Astuti; Nurheni Sri Palupi; Didah Nur Faridah
Warta Industri Hasil Pertanian Vol 39, No 1 (2022)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/wartaihp.v39i1.7438

Abstract

Udang Vaname (Litopenaeus vannamei) pada sebagian orang dapat memicu alergi bila dikonsumsi. Dengan pengolahan seperti proses perebusan diharapkan dapat menurunkan sifat alergenitas protein udang tersebut. Adapun tujuan dari penelitian ini adalah untuk memperoleh karakterisasi terkait adanya perubahan profil bobot molekul (BM) protein alergen dan tingkat alergenitas udang vaname selama proses perebusan. Metode yang digunakan di dalam penelitian ini adalah metode perebusan, ekstraksi, uji kadar protein terlarut dengan metode Bradford, uji profil bobot molekul dengan metode elektoroforesis sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), dan uji alergenisitas dengan metode enzyme-linked immunosorbent assay (ELISA). Hasil penelitian menunjukkan bahwa proses perebusan udang vaname pada suhu 100 oC selama 10 menit menyebabkan terjadinya penurunan kadar protein terlarut dengan metode Bradford secara signifikan yakni sebesar 95,61%. Profil elektoroforesis SDS-PAGE menunjukkan adanya beberapa pita protein yang hilang selama proses perebusan, dan terdapat juga beberapa pita protein yang diduga sebagai alergen pada udang vaname yang tahan terhadap panas yaitu troponin, tropomiosin dan paramiosin dengan ukuran bobot molekul (BM) berturut-turut adalah 29, 37, dan 103 kDa. Dengan demikian dapat disimpulkan bahwa proses perebusan terhadap udang vaname pada suhu 100 oC selama 10 menit dapat memengaruhi profil BM protein udang vaname, namun belum mampu menurunkan tingkat alergenisitasnya secara signifikan.
Aktivitas Antioksidan Makaroni Beras Hitam dan Kacang-Kacangan Berpigmen Metode Cold Extrusion Rinda Kusumawati; Nurheni Sri Palupi; Slamet Budijanto
agriTECH Vol 42, No 3 (2022)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (15.918 KB) | DOI: 10.22146/agritech.56064

Abstract

Penelitian ini dilakukan untuk mengetahui potensi antioksidan dari makaroni beras hitam dan kacang-kacangan berpigmen sebagai pangan fungsional. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 2 ulangan. Parameter yang dianalisis meliputi total fenolik, total flavonoid, aktivitas antioksidan metode DPPH, aktivitas antioksidan metode FRAP, kualitas masak makaroni, dan uji organoleptik. Data hasil diolah menggunakan analysis of variance (ANOVA) dengan taraf signifikansi 5%, apabila terdapat perbedaan akan dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT). Hasil uji organoleptik berupa uji hedonik diolah menggunakan uji Kruskal-Wallis, apabila terdapat perbedaan akan dilanjutkan dengan uji Mann-Whitney. Data ditampilkan dalam bentuk rata-rata ± standar deviasi. Hasil penelitian menunjukkan bahwa produk makaroni setelah dilakukan proses perebusan menjadi makaroni matang, terjadi penurunan total fenolik, total flavonoid, dan aktivitas antioksidan metode FRAP dari masing-masing makaroni kombinasi. Sedangkan aktivitas antioksidan metode DPPH dari makaroni kombinasi beras hitam dengan kacang merah, kacang hijau, atau kacang tolo menunjukkan peningkatan setelah perebusan. Berdasarkan hasil penelitian masing-masing makaroni kombinasi memiliki karakteristik kualitas masak yang berbeda dilihat dari parameter pengembangan volume, peningkatan berat, dan cooking loss. Berdasarkan uji organoleptik makaroni matang kombinasi beras hitam dengan kacang merah, kacang hijau, atau kacang tolo tidak berbeda secara signifikan ditinjau dari parameter warna, kelembaban, tingkat kekerasan, kekenyalan, kelembutan di mulut, rasa, dan penerimaan keseluruhan.
Karakterisasi Fisiko-Kimia Biji dan Kulit Ari Kacang Bogor Asal Jampang-Sukabumi Jawa Barat Rizki Maryam Astuti; Nurheni Sri Palupi; Maggy Thenawidjaja Suhartono; Hanifah Nuryani Lioe; Eni Kusumaningtyas; Laras Cempaka
Jurnal Teknologi dan Industri Pangan Vol. 33 No. 2 (2022): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2022.33.2.178

Abstract

The traditional cultivation and limited use of bambara groundnut (Vigna subterranea) seed and coat have encouraged the development of this commodity. The aim of this research was to characterize the seed and coat of bambara groundnut from Jampang, Kab. Sukabumi, West Java. Analysis on bambara groundnut seed including proximate analysis, in vitro protein digestibility, starch content, and dietary fiber, as well as analysis on its coat including anthocyanin, total phenolic, antioxidant activity, phytic acid and tannin, were examined in this study. The results showed that bambara groundnut seed from Jampang-Sukabumi contained 16.53% proteins, 3.04% ash, 7.83% fats and 55.22% carbohydrates in dry basis (db). The carbohydrates consisted of starch 52.71% and dietary fiber 7.47% (db). The protein had an in vitro protein digestibility of 41.65% db. The purple seed coat contained of 1.51% anthocyanin, 25.85 mg/g total phenolic content (as gallic acid equivalent), antioxidant activity at 82.75% inhibition of free radical DPPH, 6.37 mg/g phytic acid, and 96.79 mg/g tannin (as tannic acid equivalent) in dry basis. The relatively high content of tannin and antioxidant activity but very low phytic acid content, make the bambara seed coat a potential source for tannin, meanwhile the bambara groundnut is potential as a nutrition source.
Peranan Teknologi Proses Pengolahan Pangan dalam Penurunan Alergenisitas Kerang-kerangan: Meta-analisis Andi Nadya Tita Alia; Nurheni Sri Palupi; Puspo Edi Giriwono
Jurnal Ilmu Pertanian Indonesia Vol. 28 No. 3 (2023): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.28.3.491

Abstract

Shellfish is widely consumed globally, one of the main reasons is because it contains good nutrition for health. The increased consumption also leads to adverse health problems such as food allergy. Food allergy is hypersensitivity reaction of the immune system caused by consumption or exposure to food. Various food processing methods has been proven to alter shellfish allergenicity with different effectiveness. This study aims to determine the most effective processing method to reduce shellfish allergenicity through meta-analysis. In total of 19 articles were obtained using PRISMA diagram, with publication year range 2006-2020. Data were analyzed to determine Standardized Mean Difference (SMD) with 95% confidence interval. Moist heating, high hydrostatic pressure, irradiation, and ultrasound processing have significant effect (p < 0,05) in reducing shellfish allergenicity. Meanwhile, boiling and roasting processing did not have a significant effect. Based on the results of the meta-analysis, high hydrostatic pressure is the most effective method in reducing shellfish allergenicity because it has the highest effect size value with -7,25 (95% CI: -9,11 s.d. -5,4; p < 0,00001). Keywords: allergenicity, food processing, meta-analysis, shellfish
Kinetika Kristalisasi Campuran Minyak Sawit Bebas Asam Lemak Trans untuk Produksi Margarin Ferdinandus Archie Pangestu; Nurheni Sri Palupi; Nur Wulandari; Dimas Supriyadi
Jurnal Teknologi dan Industri Pangan Vol. 34 No. 1 (2023): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2023.34.1.37

Abstract

Non-trans-fat (NTF) margarine was produced by substituting partially-hydrogenated palm oil in margarine oil blend with fully-hydrogenated palm oil. Three types of NTF oil blends were used in this study. To obtain an NTF oil blend with similar physical properties to the reference oil blend, which contain partially-hydrogenated oil, the melting properties and crystallization kinetics were evaluated. The iodine value of raw material oil was measured, and the oil was mixed to form the margarine oil blends. Fatty acid composition (FAC) and solid fat content (SFC) of the oil blends were examined. Melting properties of the oil blends were determined based on SFC analysis, while crystallization kinetics were determined using Avrami model. The results showed that there was no trans fatty acids detected in the NTF oil blends. The rate of crystallization constant (k) of the Avrami index of reference oil and NTF-1 oil blend were 0.1413 ± 0.0047 and 0.1369 ± 0.0016 min-n, respectively, whilst their Avrami exponent (n) were 0.93 ± 0.02 and 0.94 ± 0.01, respectively. There was no significant difference on these Avrami indexes, and therefore NTF-1 oil blend could be selected as an alternative oil blend for margarine production.
Characteristics and Antioxidant Activity of Kebar Grass (Biophytum petersianum) Extract Aminudin Aminudin; Nuri Andarwulan; Nurheni Sri Palupi; Iis Arifiantini
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).
PROFIL SENSORI TEH DAUN KARAMUNTING (Melastoma malabathricum L.) DENGAN METODE SENSOMETRIK Oke Anandika Lestari; Nurheni Sri Palupi; Agus Setiyono; Feri Kusnandar; Nancy Dewi Yuliana
Jurnal Teknologi Pertanian Vol. 24 No. 2 (2023)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2023.024.02.4

Abstract

          Daun karamunting (Melastoma malabathricum. L) dalam bentuk teh (Tisane) dipreparasi sebagai minuman merupakan salah satu upaya menangani diabetes oleh masyarakat di Kalimantan Barat. Tujuan dari penelitian ini adalah memetakan profil sensori minuman daun karamunting dan atribut sensori yang berpotensi menurunkan tingkat kesukaan dengan metode sensometrik. Teh yang diminati konsumen adalah yang tidak terlalu bitter dan kurang astringency. Metode penyeduhan dapat memberikan persepsi atribut sensori yang berbeda. Profil sensori dan hedonik tisane karamunting (Tikar) dengan berbagai metode penyeduhan dievaluasi menggunakan quantitative descriptive analysis (QDA) dan uji hedonik. Perbedaan metode penyeduhan dengan rasio daun kering:air (7:100 atau 3:100 b/v) digunakan dalam penelitian ini, yaitu seduh panas konvensional (PKV7 dan PKV3), seduh dingin (DKV7), seduh panas dengan drip bag (PDB7), dan seduh panas dengan tea bag (PTB3). Tisane komersial dalam tea bag (PTK3) digunakan sebagai pembanding. Pemetaan profil sensori hasil uji QDA pada berbagai metode penyeduhan dianalisis dengan PCA yang dilanjutkan dengan OPLS-DA dan korelasinya dengan hasil uji hedonik dianalisis dengan OPLS. Hasil dari QDA menunjukkan bahwa Tikar memiliki 14 atribut sensori. Metode sensometrik berhasil memetakan Tikar berdasarkan metode penyeduhan, yaitu PKV7 memiliki aktribut sensori harshness, stew dan astringency, sedangkan metode lainnya (DKV7, PKV7, PKV3, PTB3) greenish color, brightness color, serta fruity, dan PTK3 bitter dan smoky. Tingkat kesukaan tikar dengan metode penyeduhan PKV7 berada diantara metode penyeduhan lainnya dengan PTK3. Hasil penelitian ini menunjukkan bahwa atribut sensori bitter lebih menurunkan tingkat kesukaan dibandingkan astringency. Metode penyeduhan dapat memberikan atribut sensori yang berbeda, sehingga dapat menjadi alternatif sebagai strategi meningkatkan kesukaan.
Perubahan Nilai Gizi dan Alergenisitas Produk Olahan Intermediat Surimi dan Otak-Otak Ikan Tenggiri Siap Santap Vina Giovani; Nurheni Sri Palupi; Dian Herawati; Saraswati Saraswati
Jurnal Teknologi dan Industri Pangan Vol. 34 No. 2 (2023): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2023.34.2.242

Abstract

Fish is one of the nine major food allergens. Avoiding consumption of fish is a common preventive measure to mitigate fish allergies. On the other hand, food processing may potentially alter the allergenicity of fish, and thus, it is important to identify the most effective fish processing methods that can reduce its allergenicity. This research aimed to characterize the nutritional value, intensity of allergens, and allergenicity from the processing of tenggiri fish processing to produce surimi as intermediate food and ready to eat (RTE) otak-otak. The processing steps consisted of washing and adding cryoprotectant during surimi processing, and using deep and air frying methods in RTE otak-otak processing. Changes in the nutritional value and intensity of allergens of fish meat and its processed products were measured using proximate analysis and SDS-PAGE electrophoresis, respectively. The alterations in the allergenicity were investigated using immunoblotting and ELISA. The results revealed changes in the nutritional value due to the processing. Surimi production successfully removed a protein band of 10-–13 kDa, which is suspected to be an allergen. Additionally, both deep and air frying methods effectively removed allergenic proteins with molecular weights above 100 kDa. Immunoblotting assay showed the allergen only appeared in fish meat absent in all of the processed products. The allergenicity rates of surimi and otak-otak was reduced by 90.78 and 98.68%, respectively, as compared to the fish meat. In conclusion, the nutritional value of air-fried otak-otak is superior while the allergenicity is lower than the deep-fried ones. Therefore, air frying processing method for tenggiri fish can be potently used to produce hypoallergenic fish products.
Formulasi Serbuk Wedang Tahu dan Pendugaan Umur Simpan Menggunakan Metode Kadar Air Kritis Husna, Aliya; Palupi, Nurheni Sri; Kusnandar, Feri; Sitanggang, Azis Boing
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 11 No. 2 (2024): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2024.11.2.121

Abstract

Indonesia silken tofu dessert is a traditional dish made from silken tofu and ginger sauce. To enhance its shelf life, this study explored the development of silken tofu dessert into a powdered form. Traditionally, silken tofu is coagulated using calcium sulfate (CaSO₄), but there has been little research on the optimal concentration of CaSO₄ necessary for forming curd in powdered silken tofu comparable to the traditional version. This study aimed to identify the ideal concentration of CaSO₄ as a coagulant to be added to powdered silken tofu and to estimate its shelf life using the critical moisture method. Sensory testing was conducted to select the appropriate concentration of CaSO₄, comparing different levels to a control method. The results revealed significant differences between the powdered silken tofu dessert and the traditional counterpart. Among the three CaSO₄ concentrations tested (3, 5, and 7%), the dessert prepared with 3% CaSO₄ exhibited the closest resemblance to the traditional silken tofu dessert. A single serving of this powdered silken tofu dessert provides 125 kcal of total energy, accounting for 12% of the recommended daily allowance (RDA) for protein, 3% for total fat, and 6% for carbohydrates. When packaged in metallized plastic and stored at a relative humidity of 78% and a temperature of 30 °C, the shelf life of the powdered silken tofu dessert is extended up to 12 months.
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