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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)
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
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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

Abstract

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

Abstract

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

Abstract

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.
Faktor Keberhasilan Usaha UMKM Jajanan Asing Kaki Lima di Kota Serang Prasatya, Fauzan Anggi; Muhandri, Tjahja; Cahyadi, Eko Ruddy
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol. 12 No. 2 (2017): Manajemen IKM
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (455.404 KB) | DOI: 10.29244/mikm.12.2.187-193

Abstract

The competition of food business is currently very strict and diverse product innovations. To achieve the market share and win the business competition needs to know the affecting success factors. This study has two main objectives that include the following to: (1) mapping the characteristics of non traditional street food entrepreneur in Serang City, (2) identify the most affected success factor of non traditional street food business. Sampling method was used by purposive sampling 100 respondents. The analytical method used descriptive analysis and binary logistic regression. This research showed most of successful vendor are woman, because they are very conscientious than mens and tend to avoid risk. Affecting success factors on non traditional street food business were price of the product, business name and start up capital.
Prospek Pengembangan Minuman Teh Dalam Kemasan Merek Teh Asyik Berbasis Atribut Produk Nur Asyik, Mochamad; Hubeis, Musa; Muhandri, Tjahja Muhandri
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol. 14 No. 2 (2019): Manajemen IKM
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/mikm.14.2.109-117

Abstract

Pengembangan minuman teh dalam kemasan merek Teh Asyik sebagai pendatang baru dikategori minuman teh dalam kemasan di tengah persaingan pasar ketat merupakan tantangan terbesar bagi PT Citra Pangan Mandiri untuk merebut perhatian konsumen dan pangsa pasar yang sebelumnya sudah dikuasai pesaing. Penelitian ini bertujuan: (1) Menganalisis atribut-atribut produk yang dipertimbangkan konsumen dalam membeli minuman teh dalam kemasan; (2) Menganalisis posisi produk merek Teh Asyik terhadap merek teh kemasan lainnya; dan (3) Menyusun strategi pengembangan produk merek Teh Asyik dalam meningkatkan daya saing. Metode sampling adalah non-probability sampling dengan teknik convience sampling 22 responden dan tahap berikutnya dengan probabilty sampling dengan area sampling 406 responden. Hasil penelitian menunjukkan 12 atribut yang dijadikan parameter konsumen dalam menilai minuman teh dalam kemasan sesuai prioritas, yaitu: (1) harga, (2) volume (isi), (3) kemasan cup, (4) aroma, (5) cita rasa teh murni, (6) variasi rasa, (7) rasa manis, (8) merek, (9) tanggal kadaluarsa, (10) label halal, (11) kemudahan memperoleh dan (12) kebersihan cup. Berdasarkan analisis biplot dengan membandingkan Teh Asyik dengan Teh Gelas dan Mountea, maka Teh Asyik dipersepsikan memiliki keunggulan dalam harga; Teh Gelas dipersepsikan memiliki keunggulan atribut aroma, kebersihan cup dan rasa teh; dan Mountea dipersepsikan sebagai merek dengan variasi rasa beragam dan memiliki rasa manis pas. Berdasarkan analisis Internal Factor Evaluation (IFE) diperoleh total skor 3,015, analisis External Factor Evaluation (EFE) diperoleh total skor 2,538, matriks internal dan eksternal (IE) yang disusun dari total skor matriks IFE dan EFE menunjukkan posisi perusahaan terletak pada kuadran IV, yaitu produk Teh Asyik dalam kemasan cup berada di posisi tumbuh dan berkembang.
Kajian Sistem Ketertelusuran dan Recall pada Usaha Mikro Kecil dan Menengah (UMKM) Pangan yang Telah Memiliki PIRT di Jakarta dan Bogor Frido, Salsabila Safira; Adawiyah, Dede Robiatul; Muhandri, Tjahja
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol. 20 No. 1 (2025): Manajemen IKM
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/mikm.20.1.34-44

Abstract

Cara mewujudkan keamanan pangan di Usaha Mikro Kecil dan Menengah (UMKM) adalah dengan mengimplementasikan Good Manufacturing Practices (GMP) atau Cara Produksi Pangan yang Baik. Badan POM RI telah mengeluarkan kebijakan no HK.03.1.23.04.12.2207 tahun 2012 tentang tata cara pemeriksaan sarana produksi pangan industri rumah tangga yang dapat digunakan sebagai checklist praktik yang baik pada UMKM. Aturan tersebut mencakup 14 aspek dimana salah satu aspek kritis yang wajib terpenuhi berkaitan dengan penarikan pangan/recall, UMKM membutuhkan sistem ketertelusuran yang baik dan handal untuk memastikan konsumen terlindungi dari konsumsi makanan yang tidak aman. Tujuan dari penelitian ini adalah untuk mengetahui status penerapan ketertelusuran pangan pada UMKM pangan yang telah memiliki PIRT di Jakarta dan Bogor. Responden yang digunakan dalam penelitian ini adalah UMKM yang memiliki PIRT berlokasi di DKI Jakarta dan Kota Bogor. Tahapan penelitian ini melibatkan 92 pelaku industri rumah tangga yang memiliki produk PIRT yang selanjutnya dianalisa dengan uji chisquare. Hasil penelitian menunjukkan bahwa responden sudah memiliki pengetahuan tentang sistem ketertelusuran pangan. Namun dalam penerapannya, masih terdapat 30 (32,6%) diantaranya belum menerapkan sistem ketertelusuran baik dengan metode dokumen kertas, barcode, QR code, maupun metode lainnya.
Instant Porridge Formulation Based on Cassava Flour and Tempe Flour Composite for Children Utami, Sri Inten; Astawan, Made; Muhandri, Tjahja
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 12 No. 1 (2025): 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.2025.12.1.66

Abstract

Improving the nutrition of affordable and economically weaning food is an effective strategy to prevent stunting in children. Cassava, as a source of carbohydrates, and tempe, as a source of protein, when processed into composite flour, have the potential to serve as key ingredients in instant weaning food. This study was conducted in two stages. The first stage involved preparing the raw materials by making composite flour. The formula optimization process was carried out using a mixed experiment optimization method and D-optimal design to identify the best formula. The formula was selected based on predetermined response measurements, including maximum protein content, viscosity within the desired range, rehydration power within range, and appropriate density. In the second stage, the selected formula was evaluated through analysis of its physicochemical properties, sensory attributes, and in vitro protein and starch quality. The optimization results indicated that the best cassava-tempe porridge (CTP) formula consisted of 24.58% tempe flour and 43.42% cassava flour (based on the total material). The nutritional composition (moisture, ash, fat, protein, and carbohydrate content) and microbiological count (total plate count) were as follows: 3.27%, 3.39%, 8.29%, 18.74%, 66.31%, and 7.5×101 CFU/g, respectively. In terms of physical properties, CTP exhibited a viscosity of 2306.67 cP, rehydration power of 3.67 mL/g, density of 0.45 g/mL, and a color (L*) of 83.06. The starch and protein digestibility were 74.60% and 81.25%, respectively. The optimized CTP formula met the quality standards outlined in SNI 7111:2005 for instant powdered complementary foods for infants. The sensory evaluation revealed a hedonic score for the attributes of color (6.31), aroma (6.24), viscosity (6.46), taste (6.06), and overall acceptability (6.06), indicating that the product was well-liked.
Karakteristik fisikokimia tepung lima varietas lokal gembili dan potensinya dalam pengembangan mi bebas gluten Markus Jambormias; Didah Nur Faridah; Tjahja Muhandri; Febby Jeanry Polnaya
AGROINTEK Vol 19, No 2 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i2.25571

Abstract

The development of gluten-free noodles using gembili flour offers an alternative solution to reduce Indonesia's heavy reliance on wheat flour while anticipating various health issues related to gluten consumption. This research aims to identify the physicochemical characteristics of gembili flour from five local varieties and to identify the varieties with the most potential for developing gluten-free noodles. Physicochemical characterization of flour includes measuring proximate, crude fiber, and amylose levels as well as flour pasting profile. The best varieties are identified through a theoretical approach based on the physicochemical properties of flour, especially amylose content, setback (ST), and final viscosity (FV), which are used as selection indicators. Empirical proof was carried out by measuring the cooking loss (CL) of noodles to verify the theoretical approach. The physicochemical properties of flour and CL of gembili noodles are greatly influenced by differences in varieties, except for gelatinization temperature and peak time. The Fufulu, Kapok and Kapok Kayanik varieties have high values and are not significantly different in the three selection indicators. The three varieties exhibited amylose, ST, and FV levels of approximately 23%, 204.5-276.50 cP, and 724.5-1012.5 cP, respectively. GT-Biplot analysis shows that only the Kapok and Kapok Kayanik varieties are the best varieties because they have a strong and positive relative position for the three selection indicator variables and a very negative relative position in contrast to CL compared to the other three local varieties. The Kapok variety was chosen as the best variety because it is superior in terms of nutrition and availability of raw materials compared to the other four varieties. The Kapok variety has amylose content, ST, FV, and CL of 23.19±0.34 %, 276.50±3.54 cP, 1012.5±71.4 cP, and 19.78±0.66 %, respectively.
Efek berbagai pretreatment koro pedang kupas terhadap kadar HCN, proksimat dan karakteristik fisik tepung koro pedang (Canavalia ensiformis) Rohani Islami; Endang Prangdimurti; Tjahja Muhandri; Dede Robiatul Adawiyah
AGROINTEK Vol 19, No 1 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i1.23405

Abstract

Jack bean is one of the alternative protein sources, with a protein content of 27.4% on a dry basis. The production of jack beans in Indonesia reached 12 tons/ha, with an average of 7 tons/ha. The utilization of jack bean for food was not optimal because it contained cyanide acid (HCN). For optimal utilization, jack bean must be transformed into low-HCN jack bean flour. HCN levels could be reduced to safe limits through food processing, namely by soaking and thermal treatment. The purpose of this research was to study the effect of jack bean pretreatment (no soaking, water soaking, or NaHCO3 soaking) followed by heat treatment (boiling or roasting) on HCN levels, proximate content, and physical characteristics of jack bean flour. Peeled jack bean is given a soaking treatment (without soaking, soaked in water for 24 hours, and soaked for 24 hours in NaHCO3 1%), followed by boiling for 60 minutes or roasting for 30 minutes, then dried and ground. The jack bean flours is analyzed for HCN content, water content, ash content, fat content, protein content, and carbohydrate content, as well as the degree of whiteness and aw.. This study showed that soaking treatment for 24 hours followed by boiling for 1 hour could reduce HCN levels to 4 mg/Kg, but roasting treatment could increase HCN levels in jack bean flour compared to the control. Pretreatment had a significant effect on water content, ash content, and fat content, while protein and carbohydrate levels had no significant effect. There was no difference in the degree of whiteness except for the roasting treatment, while the water activity decreased significantly in the range of 0.2-0.5 and lower than without treatment
Optimasi Breakfast Meal Flakes Berbasis Tepung Jali Termodifikasi Rahmawati, Lufi Karisma; Muhandri, Tjahja; Iwansyah, Ade Chandra; Palupi, Nurheni Sri; Ambarwati, Karsi
Jurnal Teknologi dan Industri Pangan Vol. 36 No. 1 (2025): 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.2025.36.1.13

Abstract

Jali (Coix lacryma-jobi L.) is a promising food crop in Indonesia, but its contribution to food security needs more improvement. This research aimed to analyze physico-chemical characteristics of native jali flour and its modified flour after treated by heat moisture treatment (HMT) and autoclaving-cooling (AC) method, and finally observe their effects on breakfast meal flakes (BMF). Both native and treated flour were analyzed for degree of whiteness, swelling power, solubility, water absorption index (WAI), water holding capacity (WHC), and gelatinization profile. HMT-modified jali flour exhibited solubility of 7.77%, gelatinization temperature of 74.95 °C, and peak viscosity of 3255 cP while amylose and resistant starch content reached 20.50% and 6.27%, respectively. Meanwhile, AC-modified jali flour showed lower solubility (4.13%), higher gelatinization temperature (76.15 °C), peak viscosity of 3220 cP, with amylose content of 22.30% and significantly higher resistant starch content (13.93%). Due to its superior resistant starch content, AC-modified Jali flour was selected for BMF formulation. The formulation was optimized through D-optimal with independent variables of 50−100% jali flour and 0−50% sorghum flour. As a result, the optimum formulation was obtained with a desirability value of 0.713, consisted of 100% jali flour without added sorghum flour. The optimized BMF had resistant starch 11.46%, rehydration capacity 58.48%, and hardness 415.12 gf. The product has the potential to diversify healthy breakfast options for community and may contribute to diabetes prevention.
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 Ambarwati, Karsi Aminullah Aminullah Aminullah Aminullah, Aminullah Andika Putra Pratama Anni Syafa’ah Antung Sima Firlieyanti Atiqatul Maula 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 Widiawati Dias Indrasti 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 Muhammad Taqi Fahma Yuliwardi Fahmi Hafid Faisal Anwar Faiz Khoerul Anam Faleh Setia Budi Faqih Udin dan Jono M. Munandar Meivita Amelia Fathia, Sarah 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 Kumarga, Melania Febriana Lalu Danu Prima Arzani Lia Nurcahyani Lilis Nuraida MADE ASTAWAN Mariani, Dini Markus Jambormias 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 Nugraha, Arifin Nur Asyik, Mochamad Nuri Andarwulan Nurlela, Lani Nurlela, Nurlela Nurmala K. Panjaitan Olivia Rezki Palupi, Nurheni Sri Papang Sulton Nularif Philipp Fuhrmann Prasatya, Fauzan Anggi Purwaningrum, Bunga Ayu Purwiyatno Hariyadi Qudsiyah, Ussy Siti Qudsiyah, Ussy Siti Qudsiyah 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 SARASWATI SARASWATI SEDARNAWATI YASNI 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 Utami, Sri Inten Warcito Wardhani, Ajeng Widyaningrum Kusuma Wawan Hermawan Winiati Pudji Rahayu Wowiling, Novie CH yermia, yermia yermia Yufriyana, Nur Yuli Sukmawati Yuningsih Zahra, Putri Aslamiah Zhofran Murtadho