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All Journal Indonesian Journal of Cancer Chemoprevention Journal of Mathematical and Fundamental Sciences JPM17: Jurnal Pengabdian Masyarakat UNEJ e-Proceeding Berkala Kedokteran JURNAL FARMASI DAN ILMU KEFARMASIAN INDONESIA Science and Technology Indonesia Panrita Abdi - Jurnal Pengabdian pada Masyarakat Universa Medicina ALCHEMY Jurnal Penelitian Kimia JSFK (Jurnal Sains Farmasi & Klinis) Jurnal Kreativitas PKM PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Abdi: Media Pengabdian Kepada Masyarakat Journal of halal product and research (JHPR) Humanism : Jurnal Pengabdian Masyarakat Berkala Ilmiah Kimia Farmasi Pharmaceutical Sciences and Research (PSR) Jurnal Bakti Untuk Negeri Riset Informasi Kesehatan Camellia
Juni Ekowati
Departemen Ilmu Kefarmasian, Fakultas Farmasi, Universitas Airlangga
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Pemanfaatan Teh dan Rempah-rempah Khas Indonesia dalam Pemeliharaan Kesehatan Warga di Sumba Timur Menghadapi Pandemi Covid-19: Tea and Indonesian Spices for Improving Health for People in East Sumba for Facing Pandemic COVID-19 Sulistyowaty, Melanny Ika; Purwanto, Djoko Agus; Agil, Mangestuti; Ekowati, Juni; Isadiartuti, Dewi; Hendradi, Esti; Purwitasari, Neny; Yusniasari, Putri Antika
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 9 No. 4 (2024): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v9i4.7043

Abstract

The coronavirus (SARS-CoV-2) has infected nearly 4 million people worldwide. This virus was first identified in Wuhan, China, in December 2019. Every day positive cases of Covid-19 are increasing in the world. Experts are still trying to find a vaccine to prevent this virus, one of which is by increasing the body's resistance (immunity). The use of family medicinal plants (TOGA) or tea, a drink that we usually drink every day is believed to increase one's body immunity. The content of natural chemicals in tea such as EGCG and curcumin found in the rhizomes have antioxidant activity and is clinically proven to increase a person's immunity.
Inovasi Produk Olahan Tahu dan Pengemasannya serta Pengembangan Pemasaran dalam Upaya Meningkatkan Pendapatan Perajin Tahu di Desa Karanganyar Kecamatan Wates Kabupaten Kediri: Innovation in Processed Tofu Products and Their Packaging and Marketing Development in an Effort to Increase the Income of Tofu Crafters in Karanganyar Village, Wates District, Kediri Regency Purwanto, Bambang Tri; Ekowati, Juni; Widiandani, Tri; Hariyadi, Dewi Melany; Hendradi, Esti; Yusuf, Helmy; Purnomo, Ahmad Toto; Ramadhani, Firmansyah Ardian; Siswandono, Siswandono; Wiyono, Anang Setyo; Yuliati, Ninis; Kristianingsih, Ida; Savitri, Orchidea Meidy Nurintan; Maulia, Arwinda; Rahman, Ave
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 9 No. 11 (2024): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v9i11.8698

Abstract

MSMEs in the food sector are among the main supporters of Indonesia's economic activities. As a food production center in the form of tofu products, Kediri Regency is well known to the public, with white, yellow, silk, and other tofu products. Most of the tofu production carried out to date is only in the form of tofu products in their original form. This is because tofu craftsmen have not utilized other processed tofu products to increase their income. This community service activity aims to introduce innovations in processed tofu products, packaging, marketing, and processing of liquid tofu waste into new products which are expected to increase the income of tofu makers in Karanganyar village, Wates District, Kediri Regency. This community service activity was carried out using the media of presenting several materials and carrying out two-way interactive discussions. Evaluation of this activity was carried out with pre- and post-tests from the participants by answering 10 questions related to the three materials. The results obtained after being analyzed using the SPSS program showed differences between the pre-and post-tests of the participants, whereas the post-test results showed that the participants had understood the material provided during this activity. Thus, it can be concluded that this activity can be proven to be understood by the participants regarding innovation in processed tofu products and processing of tofu liquid waste.
Ferulic Acid-Nicotinamide Cocrystal: Synthesis, Experimental, and Computation Study Pujiono, Fery Eko; Ekowati, Juni; Amrillah, Tahta; Setyawan, Dwi
Science and Technology Indonesia Vol. 10 No. 2 (2025): April
Publisher : Research Center of Inorganic Materials and Coordination Complexes, FMIPA Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26554/sti.2025.10.2.402-410

Abstract

Ferulic acid-nicotinamide cocrystals have been successfully synthesized using the solvent evaporation method. In this case, nicotinamide which acts as a coformer is mixed with ferulic acid with a 1:1 molar ratio via dissolving process in ethanol. The obtained cocrystals were characterized through Differential Scanning Calorimetric (DSC), Powder X-Ray Diffraction (PXRD), Fourier-transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), and computational analyses. The DSC characterization revealed distinct endothermic peaks at 99.5°C and 128.5°C with a W-shaped profile. This result is different from the thermal behavior of pure ferulic acid which indicates that the ferulic acid-nicotinamide cocrystal is successfully formed. This result is also supported by the PXRD result which reveals distinct peaks at 5.24°, 16.31°, and 34.69° belong to crystal deformation of ferulic acid cocrystal due to the coexistence of nicotinamide coformer. The FTIR data also further indicate the formation of cocrystals marked by the disappearance of the NH(v) functional group at 3400 cm−1 and the emergence of a fuse-like peak at around 1600 cm−1 corresponding to the C-O(v) and NH() functional groups. SEM analysis also demonstrated morphological differences between the obtained cocrystal with pure ferulic acid crystals. The pure ferulic acid crystals exhibit a rectangular shape, whereas the cocrystals display a sword-like morphology. The phenomenon of cocrystal formation was also studied using computational studies through Density Functional Theory (DFT) and Quantum Theory of Atoms in Molecules (QTAIM) which confirmed that the cocrystals were stabilized through intermolecular hydrogen bonding.
Branding dan Manajemen Keuangan Produk Diversifikasi Berbasis Bunga Telang pada Ibu PKK Kelurahan Rangkah Tambaksari Surabaya-SDG’s-1: Branding and Financial Management of Telang Flower Based Diversification Products in the PKK Women's Group, Rangkah Tambaksari Village, Surabaya-SDG's-1 Ekowati, Juni; Isnalita, Isnalita; Bermawi, Bastiana; Yuwono, Mochammad; Adrianto, Muhammad Faris; Purwitasari, Neny; Ifadotunnikmah, Farida; Pratama, Adam; Ichsanto, Farhan Hanang; Setiawan, Albertus Aditya; Wahyuningsih, Etik; Rianti, Dian Ratna; Febrianti, Winanda Rizki
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 10 No. 6 (2025): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v10i6.8515

Abstract

Product branding and effective financial management are essential to boosting the economy of processed food production. However, PKK mothers in Rangkah Tambaksari Village, Surabaya, face challenges, including limited skills in attractive packaging techniques and financial management for calculating business profits and losses. These challenges serve as the basis for community service activities aimed at supporting the Tri Dharma Perguruan Tinggi initiative. The activities include counseling on product branding and financial management to help address these issues. The goal is to improve the quality of processed food production and its connection to human health, ultimately fostering a healthy and prosperous community. Improving the participants' skills is also expected to increase economic value, contributing to efforts to overcome poverty (aligned with the "No Poverty" sustainable development goal). The program employed methods such as counseling sessions and hands-on skills training. As a result of these activities, participants showed a cognitive improvement of more than 35%, along with enhanced skills in preparing processed food products that ensure quality and promote healthy eating.
PENINGKATAN KEBERDAYAAN PELAKU UMK DI BALIKPAPAN DALAM BRANDING PRODUK HALAL GUNA MENDAPATKAN UNIQUE SELLING PROPORTITION Rahem, Abdul; Prayoga, Adistiar; Soleh, Mochammad; Ekowati, Juni; Naufal, Adam Mochammad; Abdul Jabbar, Davano Al Raffi; Yaqin, Ainul
Jurnal Bakti untuk Negeri Vol 5 No 1 (2025): Jurnal Bakti Untuk Negeri
Publisher : Sekolah Tinggi Ilmu Kesehatan ISFI Banjarmasin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36387/hmnyhr36

Abstract

The empowerment of micro and small-sized enterprises (MSEs’) is essential to promoting an inclusive and sustainable economy. One approach is to develop an unique selling proposition for MSEs' products. The aim of the community services, (1) providing counselling related to the Halal Product Assurance System (SJPH) for MSEs; (2) providing counselling on the use of digital technology; and (3) providing consultation and facilitation related to halal certification, business legality, and businesses digitalization. The trend of halal certification registration in Balikpapan from 2019-2024 showed good growth, although it was not as important as the number of food and beverages MSEs in Balikpapan City. In this sense, the Universitas Airlangga team chose MSE actors from six sub-districts in Balikpapan City as the focus of this activities. The evaluation approach was carried out using outputs. In addition to documenting internal and external community services, the empowerment of business actors was measured. The Wilcoxon Signed Rank Test was used to determine the results. It is reasonable to assume that the counselling was effective. This activity is designed to empower MSEs’ and serve as a model for speeding halal certification while also establishing an inclusive and sustainable community-based economy (SDGs 8, 11, and 17).
Potential dangers of Deoxynivalenol; A review Afandi, Ryan; Ekowati, Juni; Rudyanto, marcellino
Riset Informasi Kesehatan Vol 14 No 3 (2025): Riset Informasi Kesehatan
Publisher : Sekolah Tinggi Ilmu Kesehatan Harapan Ibu Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30644/rik.v14i3.1056

Abstract

Background: Deoxynivalenol (DON) is a type of mycotoxin produced by Fusarium fungi particularly Fusarium graminearum. This mycotoxin is commonly found in various crops, including wheat, maize, and barley. DON is one of the most commonly found mycotoxins in crops and can cause significant economic losses in the agriculture and livestock industries. Therefore, monitoring and controlling DON levels is crucial to ensure food safety and animal health. Method: study literature review method by collecting various journals that investigate Fusarium graminearum contamination and the associated risks of deoxynivalenol Results: Effects on human health cause gastrointestinal disturbances, damage to the digestive tract, and toxic effects on the immune system, while on animals cause been shown to reduce the production of milk, eggs, and meat. Conclusion: DON is a common mycotoxin found in agricultural products, posing a threat to human and animal health. Therefore, a rapid and effective detection method is needed to overcome DON contamination.
Enhancing In Vitro Dissolution of Ferulic Acid Through Co-Crystal Formation Using Malonic Acid and Nicotinamide Co-formers Setyawan, Dwi; Soraya, Yasmin; Ekowati, Juni; Winantari, Agnes Nuniek; Rani, Karina Citra; Kanzaffa, Firly Afnauriza Tedja; Pujiono, Ferry Eko
Science and Technology Indonesia Vol. 10 No. 4 (2025): October
Publisher : Research Center of Inorganic Materials and Coordination Complexes, FMIPA Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26554/sti.2025.10.4.1255-1269

Abstract

Ferulic acid is categorized as a Biopharmaceutical Classification System (BCS) class II drug, which exhibits low solubility in water (0.91 mg/mL). The formation of a co-crystal using malonic acid and nicotinamide as co-formers by the microwave irradiation method is an approach to enhance its solubility and dissolution. This study aims to evaluate the effect of co-crystal formation using these two co-formers at a 1:1 molar ratio on the solubility and dissolution of ferulic acid. The result emphasizes the formation of new peaks and peak shifting compared to the pure materials characterized from the Fourier Transform Infrared (FT-IR) spectrum. Moreover, the Differential Scanning Calorimetry (DSC) thermogram exhibits the differences in the co-crystal melting point compared to the pure drug and co-former, indicating the alteration of molecular structure on the crystal lattice of ferulic acid caused by the strong interaction between supramolecular homomer and heteromeric synthon. The formation of a new crystalline phase is also observed from the X-ray Diffraction (XRD) diffractogram, suggesting the formation of a different phase from its co-crystal component. The morphology characterization using Scanning Electron Microscope (SEM) revealed that the ferulic acid crystal habit changes into different forms, which is acclaimed as a co-crystal formation. The results of this study also disclosed that the co-crystal formation of ferulic acid significantly enhances ferulic acid solubility and dissolution characteristics compared to the pure drug and physical mixture (p < 0.05). The enhancement of solubility is 11.85% and 10.39% for ferulic acid–malonic acid and ferulic acid–nicotinamide co-crystal, respectively. Moreover, the dissolution rate of ferulic acid increases 3.50-fold and 3.61-fold from the formation of those co-crystals. Therefore, the formation of ferulic acid–malonic acid as well as ferulic acid–nicotinamide co-crystals in a 1:1 molar ratio by the microwave irradiation method is effective in improving ferulic acid solubility and dissolution.
Implementasi Sustainable Development Goals: Upaya Pemberdayaan Pengrajin Tahu Melalui Pengolahan Limbah Industri Tahu Menjadi Nata De Whey Hardjono, Suko; Ekowati, Juni; Widiandani, Tri; Poernomo, A.Toto; Siswandono; Soeratri, Widji; Agil, Mangestuti; Yuliati, Ninis; Setyo Wiyono, Anang; Suwarno Putra, Adryansyah; Elkania Putri, Safira; Eko Pujiono, Feri
Humanism : Jurnal Pengabdian Masyarakat Vol 6 No 2 (2025): Agustus
Publisher : Universitas Muhammadiyah Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30651/hm.v6i2.24123

Abstract

Kelurahan Tinalan,  Kecamatan Pesantren Kota Kediri, yang menjadi sentra produksi tahu oleh masyarakat. Limbah cair tahu yang selama ini dibuang begitu saja, akan dimanfaatkan untuk pembuatan Nata de Whey yang sehat dan enak dimakan. Upaya pemberdayaan pengrajin tahu serta pemanfaatan dan pengolahan limbah industri tahu telah dilakukan oleh para Apoteker di Tinalan Kediri untuk meningkatkan nilai ekonomis limbah tahu. Pada kegiatan pengabdian kepada masyarakat ini telah dikenalkan varian tahu yang lebih beragan serta variasi kemasan yang semakin menarik. Metode pelaksanaan yang dilakukan terdiri dari 3 tahapan, yaitu:1) pemanfaatan limbah cair tahu dengan memberikan ceramah dan pemutaran video pembuatan Nata de Whey; 2) informasi tentang varian produk tahu, pengemasan dan label yang menarik dilakukan melalaui ceramah dan memberikan contoh pengemasan produk tahu; 3) cara pemasaran online dilakukan melalui ceramah kepada para pengrajin. Outcome yang diharapkan dari kegiatan adalah adanya peningkatan pemahaman para pengrajin yang ditandai dengan rata-rata nilai post test 60,05 %. Sedangkan output kegiatan berupa artikel di media massa, foto dan video dokumentasi, modul materi edukasi, serta artikel ilmiah yang terbit di jurnal nasional terindeks ISSN. Dengan meningkatnya pemahaman para pengrajin tahu tentang pemanfaatan dan pengolahan limbah cair tahu menjadi pangan sehat, maka diharapkan Sustainable Development Goals dapat tercapai khususnya kondisi good health and well-being serta partnership for goals di masyarakat.
Peningkatan Kualitas Produksi dan Keamanan Pemasaran Minuman Kesehatan Berbasis Bunga Telang pada Ibu PKK Kecamatan Rungkut Surabaya dalam mendukung SDGs-3 Good Health and Well Being: Improving the Quality of Production and Marketing of Telang Flower Based Health Drinks to PKK Women, Rungkut District, Surabaya in support of SDGs-3 Good Health and Well Being Ekowati, Juni; Prawitasari, Neny; Ifadotunnikmah, Farida; Bastiana, Bastiana; Yuwono, Mochammad; Suzana, Suzana; Susanto, Julian Dwi; Ulvan, Angkasa Megistra; Hartono, Thalia Vanessa; Shihab, Fawaz; Afandi, Ryan; Setiawan, Albertus Aditya; Febrianti, Winanda Rizki
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 9 No. 2 (2024): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v9i2.5984

Abstract

To support SDGs-3 to achieve conditions of good health and well-being amidst the conditions of society, support is needed for resilient community groups who are economically creative. The residents of Penjaringan Sari Village are among the village residents who have won Surabaya SMART City 2020. They are an alternative tourist village developing a productive economy by selling processed drinks based on Telang flowers. However, in this community group, many problems still require assistance. Efforts need to be made to solve the problems of PKK women's partners in the Penjaringansari sub-district to improve production quality, starting from preparing raw materials, selecting and using packaging correctly, and increasing the diversification of partners' processed products and product branding. This activity aims to provide community service from a team of lecturers from the Faculty of Pharmacy, Airlangga University, in collaboration with lecturers from the Faculty of Medicine, Nahdatul Ulama University, Surabaya. This activity is a tri dharma of higher education where the community can feel lecture materials, research results, and previous community service products as partners in supporting SDGs-3 Good Health and Well-being. The outcome is an increase in participants' understanding, indicated by an average post-test score of 75, with an increase of 26% compared to the pretest. Apart from that, there is an increase in skills in making syrup and Telang flower powder drinks.
Upaya Peningkatan Kualitas Produk UMKM Makanan Minuman di Surabaya Melalui Pelatihan Keamanan Aditif dan Kemasan Pangan serta Program Self Declare Halal Menggunakan Aplikasi SEHATI: Efforts to Improve the Quality of Food and Beverage MSME Products in Surabaya Through Additive and Food Packaging Safety Training as well as a Self-declare Halal Program Using the SEHATI Application Nofianti, Kholis Amalia; Ekowati, Juni; Purwanto, Bambang Tri; Prayoga , Adistiar; Yuwono, Mochammad; Prayoga, Adistiar; Rijal, Muhammad Agus Syamsur; Suciati, Suciati; Paramita, Diajeng Putri; Sulistyowaty, Melanny Ika; Hakim, Luqmanul
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 9 No. 8 (2024): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v9i8.7044

Abstract

MSMEs in the food sector are the dominant economic support in Indonesia. Surabaya has more than 60 thousand MSMEs. In food production at the MSME level, food additives and packaging is inevitable. Despite the current regulations, people still encounter dangerous food additives or packaging. This is caused by a lack of knowledge and awareness of food producers and consumers. On the other hand, since the implementation of the halal guarantee system, the use of halal labels on food and beverage products has become very important. For MSMEs, the government makes it easy to get a halal label through the self-declare halal program using the SEHATI. This activity aims to provide training on safe food additives and packaging, halal food, and the self-declare halal program using the SEHATI application in Surabaya. Carrying out activities using presentation and two-way interaction. Evaluate activities through pretest and posttest for each topic. The lowest values for food packaging, it is 52.92 and 79.58. The highest value was shown by the halal topic with an average of 69.58 and 97.92. The significance of the increase in value was demonstrated by the Wilcoxon test using SPSS 22 which showed the Asymp. Sig (2-tailed) value for the three topics less than 0.05. Thus, it can be concluded that this activity has proven to be able to improve participants' abilities regarding safe food additives and packaging, as well as halal food and the introduction of the self-declare halal program.
Co-Authors AA Sudharmawan, AA Abdul Jabbar, Davano Al Raffi Abdul Rahem, Abdul Achmad Toto Poernomo Achmad Toto Purnomo Adam Hermawan Adi Priatna, Puja Adinda Adelia Wulandari Afandi, Ryan Ainul Yaqin Ainurrizma, Dhea Ananda Akhmad Aminur Rizqia Alief Putriana Rahman Anang Setyo Wiyono Ardhayanti, Erlina Asri Darmawati Bambang Tri Purwanto Bastiana Bastiana Bermawi, Bastiana Dewi Isadiartuti Dewi Melani Hariyadi Dini Retnowati Diyah, Nuzul Wahyuning Diyah, Nuzul Wahyuning Djoko Agus Purwanto Dwi Setyawan Edy Meiyanto Edy Meiyanto Eko Pujiono, Feri Elkania Putri, Safira Engrid Juni Astuti Erika Christy Marentek Esti Hendradi Etik Wahyuningsih Farida Ifadotunnikmah Febrianti, Winanda Rizki Fery Eko Pujiono, Fery Eko Galih Satrio Putra Galih Satrio Putra Ghifari, Aileen Syifa Ghinalya Chalbi Ananda Ghinalya Chalbi Ananda Gusti Rizaldi Hadi Poerwono Handayani, Rosita Hanifah Ridha Rabbani Hariyadi, Dewi Melany Hartono, Thalia Vanessa Heinrich Dengi Hidayati, Shabrina Wahyu I NYOMAN WIJAYA Ichsanto, Farhan Hanang Ida Kristianingsih Ilham Bagus Sagitaras Imamatin Nufus Melania Isnaeni isnaeni, isnaeni isnaeni Isnalita Isnalita, Isnalita Istna Nur’ainul Yaqin Itsna Nur ‘Ainul Yaqin Iwan Sahrial Hamid Kanzaffa, Firly Afnauriza Tedja Kholidah Febriani Kholis Amalia Nofianti Luqmanul Hakim M. Faris Adrianto Mangestuti Agil Marcellino Rudyanto Marcellino Rudyanto Maulia, Arwinda Melanny Ika Sulistyowati Melanny Ika Sulistyowaty Miatmoko, Andang Moch Davit Abdul Majid Mochammad Yuwono Mohammad Rizki Fadhil Pratama Muhamad Ilham Royyan Nafi’ Muhammad Agus Syamsur Rijal Muhammad Faris Adrianto, Muhammad Faris Muhammad Ilham Royyan Nafi Muhammad Yuwono Muhammad Yuwono Muhammad yuwono Muhammad yuwono, Muhammad Yuwono Muhammad Yuwono Naufal, Adam Mochammad Ninis Yuliati, Ninis Noor Erma Nasution Noor Erma Nasution Noor Erma Nasution Noor Erma Nasution Sugijanto Noor Erma Nasution Sugijanto Noorma Rosita Norhayati Norhayati Nusandari, Ratna Paramita, Diajeng Putri Pebrianti, Denayu Poernomo, A.Toto Praditapuspa, Ersanda Nurma Pratama, Adam Prawitasari, Neny Prayoga, Adistiar Pujiono, Ferry Eko Purnomo, Ahmad Toto Purwitasari, Neny Putri Hamidah Khairunnisa Rahman, Ave Rahmana Emran Kartasasmita Rais Razak Ramadhani, Firmansyah Ardian Randiman, Sugijanto Sugijanto Rani, Karina Citra Retno Sari Rian Putra Pratama Rianti, Dian Ratna Riesta Prima Harinastitic Rijal, Agus Syamsur Rossa Auli Tasha Ruri Intan Nurcahyaningtyas Savitri, Orchidea Meidy Nurintan Setiawan, Albertus Aditya SETIAWAN, Catur Dian Setyo Wiyono, Anang Shigeru Sasaki Shigeru Sasaki Shihab, Fawaz Siswandono Siswandono, Siswandono Siswandono, Siswandono Siti Rahmah Soleh, Mochammad Soraya, Yasmin Sovia Aprina Basukia Suciati Suciati Sugijanto Sugijanto Kartosentono Sugijanto Kartosentono Sugijanto Sugijanto Sugijanto Sugijanto Randiman Sugijanto, Noor Erma Nasution Noor Erma Nasution Sukardiman Suko Hardjono Sulistyowati, Melanny Ika Susanto, Julian Dwi Suwarno Putra, Adryansyah Suzana SUZANA, SUZANA Syahrani, Achmad Tahta Amrillah Tiara Puspa Asriningrum Tri Widiandani Tutuk Budiati Tutuk Budiati Ulvan, Angkasa Megistra Widji Soeratri Winantari, Agnes Nuniek Wiwied Ekasari Yaqin, Istna Nur’ainul Yusniasari, Putri Antika Yusuf, Helmy