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All Journal HAYATI Journal of Biosciences Jurnal Gizi dan Pangan Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Jurnal Keteknikan Pertanian Agrointek Jurnal Penelitian Pascapanen Pertanian Buletin Teknologi Pasca Panen Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian agriTECH Jurnal Aplikasi Bisnis dan Manajemen (JABM) E-Journal Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Abdimas Dewantara Indonesian Food Science and TechnologyJournal TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian International Journal of Community Service Learning International Journal of Social Science and Business Amerta Nutrition JURNAL PERTANIAN Molekul: Jurnal Ilmiah Kimia Jurnal Mutu Pangan : Indonesian Journal of Food Quality Indonesian Journal of Applied Research (IJAR) Jurnal UNITEK Indonesian Journal of Engagement, Community Services, Empowerment and Development (IJECSED) Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Jurnal Pusat Inovasi Masyarakat JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Horizon: Indonesian Journal of Multidisciplinary

Tjahja Muhandri

1)Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor Dan 2)South East Asian Food And Agricultural Science And Technology Center, Institut Pertanian Bogor, Bogor

Author-ID : 2516562

Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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GUAR GUM ADDITION ON PHYSICAL CHARACTERISTICS OF EXTRUDED DRY CORN NOODLE FROM MIXTURE OF WET AND DRY CORN FLOURS Aminullah, Aminullah; Muhandri, Tjahja; Subarna, Subarna
Jurnal Pertanian Vol. 11 No. 1 (2020): APRIL
Publisher : Universitas Djuanda

The drying process of corn noodles was an effort to increase the shelf life and it was a form of noodles diversification. The objective of this research was to study and analyze the effect of guar gum addition on the physical quality of the extruded dry corn noodle made from a mixture of wet and dry corn flour. Manufacturing dry corn noodles was conducted using wet corn noodles from a mixture of wet and dry corn flour, which was then dried in a tray dryer at a temperature of 60-70 °C for 1 - 1.5 hours. The treatments used were a combination of alum levels of 0.01%; moisture content of 80% (dry base); and guar gum concentration of 0%, 1%, and 2%. Physical properties of dry corn noodles included rehydration time, hardness, adhesiveness, suppleness, elongation, and cooking loss. The results showed that the optimum rehydration time for dry corn noodles was about 9 minutes. The addition of guar gum to the physical qualities of dry corn noodles tended not to be significant statistically, but as a score, an increase in guar gum levels tended to increase the elongation of dry corn noodles. While, increasing levels of guar gum tended to reduce the stickiness and cooking loss levels of them.

PELATIHAN PEMASARAN ONLINE (E-COMMERCE) UNTUK MENINGKATKAN PENJUALAN PADA KAMPUNG OPAK PANDEGLANG Kurniawanto, Hadi; Auliana, Sigit; Kusuma, Jaka Wijaya; Suhandi, Suhandi; Muhandri, Tjahja; Suyatma, Nugraha Edi
Indonesian Journal of Engagement, Community Services, Empowerment and Development Vol. 4 No. 1 (2024): Indonesian Journal of Engagement, Community Services, Empowerment and Developme
Publisher : Yayasan Education and Social Center

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53067/ijecsed.v4i1.148

The aim of this training is to increase the knowledge and skills of partners, in this case the group of opak craftsmen, farmer groups and teenagers from the Al-Barokah Mosque, located in the Waqf Village, Sukaratu Village, Majasari Pandeglang District, Banten, in implementing marketing of opak products using information technology-based marketing. online (e-commerce). The methods used in this training are: socialization, application of information technology, online-based marketing training and assistance (e-commerce), evaluation and monitoring. The results of this training show that the target partners: opak craftsmen groups, farmer groups and mosque youth, 50% can implement online marketing (e-commerce) through social media (WA, Facebook, Instagram), waqf opak websites and increase opak sales by around 50% - 80 %

Improving Packaging and Marketing of Local Products Through the Application of Technology and Packaging Innovation to Increase Community Income in Opak Village Hadi Kurniawanto; Sigit Auliana; Jaka Wijaya Kusuma; Suhandi; Tjahja Muhandri; Nugraha Edhi Suyatma
International Journal of Community Service Learning Vol. 8 No. 1 (2024): February
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/ijcsl.v8i1.75014

Community service activities in the national combination program were conducted in Waqf Village, Sukaratu Village, and Majasari Pandeglang District, targeting partner groups of opak food craftsmen and waqf farmer groups. The problem with fostered partners is that no one needs to be able to implement business management, online marketing, or apply innovative technology in standard production processes. Community service in the national service program aims to increase the knowledge and skills of fostered partners in implementing business management, online-based marketing, and technological innovation in the production process. Activity methods include the socialization of national programs, the application of technology in the production process, training, mentoring, and evaluation. The results of this activity show that the two fostered partners can apply business management, online marketing (e-commerce), and the application of packaging technology with nitrogen injection as well as the application of production with solar dome dryers to dry opaque patches, which is very helpful during the rainy season, can still production. There was an increase in the business of the two fostered partners to reach 80%.

Effectiveness, Consumer’s Perception, and Behavior Towards Healthier Choice Logo on Indonesian Instant Noodles in Jakarta Kumarga, Melania Febriana; Muhandri, Tjahja; Hasanah, Uswatun
Jurnal Gizi dan Pangan Vol. 19 No. 2 (2024)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2024.19.2.117-126

This study was conducted to identify the availability of instant noodle products with and without the Healthier Choice (HC) logo that reflects Indonesian instant noodles nutrition labelling uptake by the food industry as well as to investigate the logo’s effectiveness in influencing customers to choose healthier noodle products and consumers’ perception and behavior toward the HC logo. Quantitative research consists of a market survey on HC logo usage in 120 instant noodle variants with different brands and an online consumer survey with a voluntary sampling technique involving 458 consumers aged 18‒68 years residing in Jakarta. Nutritional information data (total fat, saturated fat, sodium and sugar) in two groups of products (HC and without HC (WHC) groups) was analyzed using t-test, while the consumer survey data was analyzed using t-test and ANOVA. The confidence level used in statistical analysis was 95%. Of only eleven products that featured the HC logo on the packaging, one did not fulfill the criteria. The t-test showed no significant differences between products “without HC logo” and “with HC logo” groups in all nutrition content except for sodium. The HC logo showed significant difference in effectiveness for different gender and age groups, it was better for women than man, and older (43−58 and 59−68) more effective than younger (16−26 and 27−42). The consumer perception and behavior was more affected the age group 43−58 and 59−68 than 16−26 and 27−42, the level of education group in elementary, junior, and senior high school also post graduate group more influenced than pre-university and bachelor, consumption pattern moderate and frequent better than seldom consumption. Further, the consumer behavior also more influenced all income level group except >IDR20 million group.

PENGEMBANGAN ENKAPSULAT NANOEMULSI EKSTRAK KULIT MANGGIS (Garcinia mangostana L.): UJI DISOLUSI IN VITRO DAN AKTIVITAS PENGHAMBATAN ENZIM Α-AMILASE: Development of Nanoemulsion Encapsulated Mangosteen Peel Extract (Garcinia mangostana L.): In Vitro Dissolution and α-Amylase Inhibition Activity Rizki, Tri; Yasni, Sedarnawati; Yuliani, Sri; Muhandri, Tjahja
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 6 No. 02 (2024): Jurnal Teknologi Pangan dan Ilmu Pertanian (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/jipang.v6i02.4642

This study aims to develop a nanoemulsion encapsulation system for mangosteen peel extract to enhance the stability and bioavailability of its bioactive compounds, primarily xanthones. The research focused on optimizing the ethanol concentration for extraction, the surfactant type for nanoemulsion synthesis, and the encapsulant materials. Encapsulation efficiency, dissolution characteristics, and α-amylase inhibition activity were evaluated to assess its potential for diabetes management. Encapsulation using maltodextrin and gum arab achieved the highest efficiency (97.93%) and antioxidant capacity (572.92 µg AEAC/g). In vitro dissolution tests showed enhanced phenolic release rates in both acidic (94.57%) and alkaline (94.51%) media compared to non-encapsulated extracts. However, the encapsulated extract exhibited slightly lower α-amylase inhibition (74.10%) than the crude extract (78.61%) due to slower bioactive release. These findings suggest that nanoemulsion encapsulation with maltodextrin and gum arab improves the delivery and functionality of mangosteen peel extract, presenting promising applications in functional food development for diabetes management.

Rheological Characterization of Sugar Palm Fruits (Arenga pinnata) at Different Maturity Levels and Concentrations Yermia, Yermia; Pudji Rahayu, Winiati; Edhi Suyatma, Nugraha; Muhandri, Tjahja; Hari Purnomo, Eko
Indonesian Food Science and Technology Journal Vol. 8 No. 1 (2024): Volume 8 Number 1, December 2024 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v8i1.37940

Aren is a versatile crop with significant economic potential in tropical regions, particularly Southeast Asia. While young fruits are commonly processed into kolang-kaling, the industrial potential of both young and matured fruits, especially about their rheological and structural properties for edible packaging, still needs to be explored. This study investigates palm fruits' rheological and structural properties at different maturity stages and evaluates their potential for industrial applications, specifically in developing edible films. Rheometer testing revealed that young fruits exhibit pseudoplastic flow behavior (n < 1), whereas matured fruits display Newtonian flow behavior (n = 1). The consistency index (K) increased as concentration. Dynamic rheological measurement showed that young fruits experienced a decrease in LVR and matured fruits showed an increase at higher concentration. The storage modulus (G') of matured fruits was higher than that of young fruits, indicating better mechanical stability in the former Both young and matured fruit had a loss factor < 1 and G' greater than G", indicating elastic behavior predominance. X-ray diffraction (XRD) analysis showed that matured fruits have a crystalline structure, while young fruits are semi-crystalline. The crystalline properties of matured fruits make them suitable for applications requiring mechanical stability, such as edible film production. In contrast, the semi-crystalline nature of young fruits is better suited for flexible packaging applications. These findings open new opportunities for utilizing palm fruit as an innovative base material in developing eco-friendly edible packaging for the food industry.

Analisis Strategi Untuk Meningkatkan Daya Saing Program Warung BAZNAS Kabupaten Sukabumi Findi, Muhammad; Muhandri, Tjahja; Ayu, Esti Rahmani
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol. 19 No. 2 (2024): Manajemen IKM
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/mikm.19.2.120-126

Usaha mikro dalam penyerapan tenaga kerja merupakan sektor usaha yang berhasil mengurangi jumlah pengangguran. Warung BAZNAS terbentuk tahun 2019 sebagai usaha sembako berjumlah 50 warung. Tujuan penelitian ini adalah: 1. Mengidentifikasi jumlah Warung BAZNAS yang masih beroperasi dan yang tidak beroperasi (tutup). 2. Mengidentifikasi berapa persen Warung BAZNAS yang menjadi munfiq. 3. Menganalisis kekuatan, kelemahan, peluang dan ancaman Warung BAZNAS. 4. Menyusun strategi Warung BAZNAS. Data yang diperoleh menggunakan Matriks Kekuatan-Kelemahan-Peluang-Ancaman (SWOT) dan Lima Kekuatan Porter. Hasil penelitian menunjukan bahwa: 1. Warung BAZNAS yang semula berjumlah 50, kini hanya 33 yang masih beroperasi. 2. Jumlah Warung BAZNAS yang menjadi munfiq pada tahun 2021-2023 sebanyak 32 warung atau 64%. 3. Warung BAZNAS berada pada kuadran V termasuk perusahaan yang tahan dan mempertahankan. Fokus organisasi ini adalah terobosan di pasar dan pengembangan produk (David et al 2011). 4. Strategi analisis SWOT adalah pencatatan penjualan sederhana, pelayanan prima, diskon atau potongan harga, sistem pembayaran kepada distributor, pemilihan lokasi strategis, pengembalian barang kepada distributor, sistem pengiriman barang dari distributor, pengadaan barang dagangan dari distributor, harga jual yang bersaing. Sedangkan strategi Five Forces meliputi persaingan dalam industri yaitu warung sembako, potensi masuknya pesaing baru yaitu warung baru, potensi pengembangan produk substitusi yaitu keragaman produk sembako, daya tawar pemasok yaitu distributor, dan daya tawar konsumen yaitu persepsi harga

Karakteristik Fisik, Kimia, Fungsional, dan Sensori Nasi Gurih Instan Dibandingkan dengan Nasi Putih Instan Wardhani, Ajeng Widyaningrum Kusuma; Muhandri, Tjahja; Faridah, Didah Nur; Andarwulan, Nuri
Jurnal Teknologi dan Industri Pangan Vol. 35 No. 1 (2024): 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.2024.35.1.92

Variations of processing rice into cooked rice had long been developed. One of the rice products that had been widely circulated in the community was savory rice. Savory rice with an instantization processed was more practical in serving. This research aimed to determine the physical, chemical, functional, and sensory characteristics of instant savory rice compared to instant white rice. The stages of processing instant savory rice included washing, soaking, cooking, freezing, and drying. The freezing process was carried out at -20 °C for 24 h. The drying process for instant savory rice used a fluidized bed dryer for 3 h. Instant white rice was used as a control. The porosity level of instant savory rice was lower than instant white rice as indicated by the yield (95.77%), bulk density (0.57 g/mL), rehydration time (14.34 min), rehydration ratio (2.86), expansion volume ratio (2.26), and water absorption capacity (69.50%). Instant savory rice contained moisture content (8.48%), ash content (3.93%), fat content (5.56%), protein content (7.54%), and starch digestibility (54.84%) which was higher than instant white rice. Instant savory rice had carbohydrate content (82.97%), amylose content (32.39%), amylopectin content (46.59%), starch content (79.98%), and resistant starch content (1.90%) lower than instant white rice. In terms of sensory test results revealed that instant savory rice after rehydration was preferred by consumers compared to instant white rice regarding color, aroma, taste, texture, and overall with a score of 5.39-5.84.

Optimasi Pembuatan Heat Sealable Film dari Kolang-Kaling sebagai Bahan Kemasan Sandi, Olifia Mutiara; Muhandri, Tjahja; Suyatma, Nugraha Edhi
Jurnal Teknologi dan Industri Pangan Vol. 35 No. 1 (2024): 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.2024.35.1.79

The sugar palm fruit (Arenga pinnata Merr.) has a great potential to be widely used in food industries due to its galactomannan that is able to form stable gels at high temperatures and produce excellent film properties. This study aimed to determine the optimum formula of edible films made from sugar palm fruit blended with carboxymethyl cellulose (CMC), beeswax, and glycerol, and then used them as food packaging. The independent variables included CMC concentration was 2–4% (w/v), beeswax concentration was 0.5–2% (w/v) and glycerol concentration was 1–2% (v/v). Sugar palm fruit 10 g and 100 mL of distilled water were set as fixed variables. The quality of the films was observed including thickness, heat sealability, water vapor transmission rate (WVTR), and solubility. The optimum formula was achieved as follows: 3.11% (w/v) CMC, 2.00% (w/v) beeswax, and 1.00% (v/v) glycerol. The optimum formula of edible film was thickness of 0.15 mm, heat sealability of 115.51 N/m, WVTR value of 2.86 g/m2/h, and solubility of 75.61%. Based on the characteristics of dissolution time test showed that the edible pouch took 2.5 min to dissolved.

Pengembangan Sereal Bar Makanan Tinggi Serat sebagai Produk Makanan Darurat dan Sifat Kimia-Mikrobiologi serta Kandungan Gizi: Development of High Dietary Fiber Cereal Bar as Emergency Food Product and The Chemical-Microbiological Properties and Nutritional Content Radiati, Ani; Sumarto, Sumarto; Hafid, Fahmi; Kamelia, Emma; Nurcahyani, Lia; Mariani, Dini; Badriah, Siti; Muhandri, Tjahja
Amerta Nutrition Vol. 8 No. 2SP (2024): AMERTA NUTRITION SUPPLEMENTARY EDITION
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v8i2SP.2024.67-74

Background: Dietary fiber is essential for maintaining digestive health, especially during emergencies with limited food availability. Objectives: To analyze the chemical, microbiological, and nutritional properties of high-fiber cereal bars designed as emergency food. Methods: This study used an experimental design. The cereal bars were made from rice crisps and oats and tested based on chemical and microbiological parameters. Chemical analysis included dietary fiber, carbohydrates, protein, fat, minerals, and vitamins while the microbiological analysis covered total plate count (TPC) and detection of pathogenic bacteria such as Escherichia coli, Salmonella, and Staphylococcus aureus in accordance with food safety standards from the Indonesian Food and Drug Authority (BPOM). The testing was conducted from November 3–15, 2023, at PT Saraswanti Indo Genetech laboratory, Indonesia. Results: The test showed that the mixed berry cereal bar contained 9.43% dietary fiber, exceeding BPOM standards. The product was free from heavy metal contamination (arsenic, cadmium, mercury, lead, and tin) and showed no trans fats. Microbiological tests confirmed that the product was safe from pathogenic microbes, with total plate count (TPC) and Enterobacteriaceae within safe limits. The product also did not contain Salmonella or Staphylococcus aureus. Conclusions: This high-fiber cereal bar meets strict food safety and nutritional standards, making it suitable for development as emergency food. Its high fiber content and lack of harmful contaminants make it safe and nutritious for disaster victims. Continued testing and development with diverse flavors and formulations are recommended to improve acceptance across age groups in emergency situations.

Co-Authors . Subarna . Subarna . Subarna . Subarna . Sutrisno Ade Chandra Iwansyah Adib Al Hafizh Adil Basuki Ahza Afifah Zahra Agista Agus Sutriyono AHMAD JUNAEDI Aisyah Amanah Akhmad Sofyan Khalim Aldrich Ilyas Alexandi, Muhammad Findi Aminullah Aminullah Aminullah Aminullah, Aminullah Andika Putra Pratama Anni Syafa’ah Antung Sima Firlieyanti Arifin Nugraha Audia Ari Purwandani Auliana, Sigit Ayu, Esti Rahmani Bella Dwi Pasca Budi Nurtama Budi Setiawan Burhanuddin Burhanuddin C Hanny Wijaya Darwin Kadarisman Dasairy, Zulfa Sania Dase Hunaefi Dase Hunaefi Dede Robiatul Adawiyah Dede Yoga Ahmadi Dewi Fatmala Dian Herawati Dian Herawati Dian Widiawati Dilla Ferawati Dimas Imam Ariefianto Disty Septieni Dwi Sadono Dwi Sutari Laksono Edi Santosa Efiyatul Wahidah Eko Hari Purnomo Eko Ruddy Cahyadi Elis Nina Herliyana Eliza Diany Ema S. Mulyani Endang Prangdimurti Fachry Noviar Singka Fadhilah Nur'azizah Fahim Muchammad Taqi Fahim Muchammad Taqi Fahim Muhammad Taqi Fahma Yuliwardi Fahmi Hafid Faisal Anwar Faiz Khoerul Anam Faleh Setia Budi Faqih Udin dan Jono M. Munandar Meivita Amelia Febby J. Polnaya Feri Kusnandar Fransiska R Zakaria Frido, Salsabila Safira Gema Buana Putra Gina Nur Rahmasari Gusti Randy Pratama Hadi Kurniawanto Hafiz, Muhammad Farhan Hamigia Zulkhaiar Harahap, Ali Musa Hartrisari Hardjomidjojo Harum Fadhilatunnur Heti Herawat Hunaefi , Dase Hunaefi, Dase Hunaefi, Dase Hunaefi, Dase Iryna Smetanska Ita Vera Ivan Mustakim Jaka Wijaya Kusuma Joesen, Pierce Joko Hermanianto Junita, Dini Kamelia, Emma Karsi Ambarwati Kumarga, Melania Febriana Lalu Danu Prima Arzani Lia Nurcahyani Lilis Nuraida Mariani, Dini Markus Jambormias Maula, Atiqatul Mega Safithri Mega Sefrina Miftakhur Rizki Hidayat Febrianto Mimah Mutmainah Mintarti Mintarti Monita Rekasih Mufti Abdillah Muh Khoyiman Muhammad Iqbal Fanani Gunawan Muhammad Irfan Hakim Mulyaningtias, Irena Dwi Musa Hubeis Nancy Dewi Yuliana Nidurama, Bayu Eka Nina Ariesta Ninuk Purnaningsih Nugraha Edhi Suyatma Nur Asyik, Mochamad Nuri Andarwulan Nurlela, Nurlela Nurmala K. Panjaitan Olivia Rezki Palupi, Nurheni Sri Papang Sulton Nularif Philipp Fuhrmann Prasatya, Fauzan Anggi Purwaningrum, Bunga Ayu Purwiyatno Hariyadi Putri Aslamiah Zahra Radiati, Ani Rahmawati, Lufi Karisma Rarasari Clorinita Utomo Rezki, Olivia Riezka Zuhriatika Rasyda Riska Tri Susanti Rizal Syarief Rizki, Tri Roh santoso Rohani Islami Rokhani Hasbullah Rosiana Ulfa Rozana - Sandi, Olifia Mutiara Sapta Raharja Sarah Diana Yulianti Sarah Fathia SARASWATI SARASWATI Saraswati Saraswati Sefrina, Mega Septieni, Disty Siti Badriah Slamet Budijanto Sri Rahayu Sri Widowati Sri Yuliani Sri Yuliani Sri Yuliani Subarna - Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Sudradjat Sudradjat Sugihartini, Rahayu Lestari Sugiyono . Suhandi Suhandi Suhandi Suhandi, Suhandi Sumarto Sumarto Suryahadi (Suryahadi) Sutrisno Koswara Suyatma, Nugraha Edi Syamsu Darman Titi Candra Sunarti Umi Cahyaningsih Uswatun Hasanah Uswatun Hasanah Warcito Wardhani, Ajeng Widyaningrum Kusuma Wawan Hermawan Winiati Pudji Rahayu Wiwaha, Derry Andhika Wowiling, Novie CH Yasni, Sedarnawati yermia, yermia yermia Yufriyana, Nur Yuli Sukmawati Yuningsih Zhofran Murtadho

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