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All Journal Jurnal Teknologi Dan Industri Pangan Teknotan: Jurnal Industri Teknologi Pertanian Jurnal AGROTEKNOLOGI Berkala Ilmiah Pertanian Agrointek Jurnal Penelitian Pascapanen Pertanian Jurnal Pangan dan Agroindustri Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Teknologi Pertanian Indonesian Journal of Pharmaceutical Science and Technology Journal of Agromedicine and Medical Sciences WARTA Warta IHP (Warta Industri Hasil Pertanian) Jurnal Hasil Penelitian Industri Industria: Jurnal Teknologi dan Manajemen Agroindustri JMM (Jurnal Masyarakat Mandiri) J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Food ScienTech Journal BERNAS: Jurnal Pengabdian Kepada Masyarakat Narra J Warta LPM Dental Agromedis

Nurud Diniyah

Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jember Jl. Kalimantan 37 Kampus Tegal Boto, Jember 68121 Indonesia

Author-ID : 254349

Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Veterinary Other

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PENGGUNAAN VITAMIN C DAN SUHU PENGERINGAN PADA PEMBUATAN CHIP (IRISAN KERING) LABU KUNING LA3 (Cucurbita moschata) Mukhammad Fauzi; Dessy eka Kuliahsari; Nurud Diniyah; Andrew Setiawan Rusdianto
Jurnal Penelitian Pascapanen Pertanian Vol 14, No 2 (2017): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v14n2.2017.108-115

Labu kuning LA3 adalah labu unggul hasil penyilangan yang karakteristiknya mudah rusak selama proses penyimpanan. Salah satu alternatif untuk memperpanjang masa simpan adalah mengolahnya sebagai chip atau irisan kering. Tujuan penelitian ini untuk mengetahui pengaruh konsentrasi vitamin C dan suhu pengeringan terhadap karakteristik mutu fisik dan kimia chip labu kuning. Percobaan menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktor yaitu konsentrasi vitamin C (0,4%, 0,5%, dan 0,6%) dan suhu pengeringan (40oC, 50oC, dan 60oC). Chip labu kuning yang dibuat dengan perbedaan konsentrasi vitamin C dan suhu pengeringan memberikan pengaruh yang nyata terhadap nilai rendemen, higroskopisitas, kecerahan, kadar air, kadar vitamin C, dan kadar beta karoten. Produk chip labu kuning LA3 terbaik adalah produk yang dibuat dengan dengan konsentrasi vitamin C 0,5% dan pengeringan dengan suhu 40oC. Chip labu kuning yang menghasilkan karakteristik mutu terbaik dari perlakuan yang ada, memiliki karakteristik nilai rendemen sebesar 5,48%; higroskopisitas 12,79 %, kecerahan 94,27, kadar air 11,49 %, kadar vitamin C 2,47 %, dan kadar beta karoten sebesar 13,20 mg/100 g bahan.

SIFAT FISIKOKIMIA DAN FUNGSIONAL PATI DARI MOCAF (MODIFIED CASSAVA FLOUR) VARIETAS KASPRO DAN CIMANGGU nurud diniyah; Achmad Subagio; Riri Nur Lutfian Sari; Nugraha Yuwana
Jurnal Penelitian Pascapanen Pertanian Vol 15, No 2 (2018): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v15n2.2018.80-90

Singkong varietas manis (Cimanggu) dan pahit (Kaspro) dapat digunakan sebagai bahan baku dalam pembuatan MOCAF. Ekstraksi pati MOCAF dapat dipengaruhi oleh lama fermentasi dan varietas singkong. Tujuan dari penelitian ini adalah mengetahui pengaruh perbedaan lama fermentasi terhadap sifat fungsional pati dari MOCAF dengan dua varietas singkong Kaspro dan Cimanggu. Penelitian ini menggunakan metode Rancangan Acak Kelompok (RAK) dengan faktor tunggal yaitu lama fermentasi (0, 12, 24 jam) dan varietas sebagai kelompoknya (Cimanggu dan Kaspro) dengan 3 kali ulangan. Parameter yang dianalisis yaitu sifat fisik (densitas kamba dan warna), sifat kimia (kadar protein, lemak, abu dan karbohidrat) serta sifat fungsional pati MOCAF (swelling power, solubilitas, daya serap air dan daya serap minyak). Hasil penelitian menunjukkan bahwa lama fermentasi 24 jam dari singkong varietas Kaspro memiliki nilai tertinggi yaitu bulk density 0,7505±0,0158 (g/mL), swelling power 7,4516±0,1185 (g/g), solubility 1,9294±0,2456 (%), water absorption capacity (WAC) 12,0000±1,0000 (mL/g) dan oil absorption capacity (OAC) 17,6667±0,5774 (mL/g), lightness 89,9433±0,1079 dan whitness index 85,9113±0,0821 serta kadar protein, lemak, abu dan karbohidrat berturut-turut (0,6094±0,04; 0,3666±0,12; 0,1849±0,03 dan 86,0125±0,42 %). Penggunaan varietas yang berbeda sebagai bahan baku MOCAF, menunjukkan hasil bahwa singkong dengan kadar sianida tinggi juga memiliki pati lebih tinggi (Kaspro), memiliki sifat fungsional (bulk density, swelling power, solubility, WAC, OAC) yang lebih baik sehingga dapat digunakan untuk keperluan dunia industri yang lebih luas. Functional Properties of Starch MOCAF (Modified Cassava Flour) from Cassava Variety Kaspro and CimangguCassava from sweet (Cimanggu) and bitter (Kaspro) varieties can be used as raw material to produced MOCAF. MOCAF’s starch extraction can be influenced by time of fermentation and variety of cassava. The aim of this research is to determine the effect of time fermentation on the functional properties of MOCAF starch which made from two varieties of cassava (Kaspro and Cimanggu). Randomized Block Design (RAK) with the single factor, time of fermentation (0, 12, 24 hours) and varieties as its group (Cimanggu and Kaspro) with triplicate was used in this research. The physical properties ( bulk density, colour), chemical properties (protein, fat, ash and carbohydrate) and functional properties of MOCAF starch (swelling power, solubility, water absorption capacity and oil absorption capacity) were evaluated. The result showed that Kaspro variety and time of fermentation 24 hour had the highest value of bulk density 0,7505±0,0158 (g/mL), swelling power 7,4516±0,1185 (g/g), solubility 1,9294±0,2456 (%), WAC 12,0000±1,0000 (mL/g) dan OAC 17,6667±0,5774 (mL/g), lightness 89,9433±0,1079, whiteness index 85,9113±0,0821, protein, fat, ash and carbohydrate content respectively 0,6094±0,04; 0,3666±0,12; 0,1849±0,03 and 86,0125±0,42 %. The varieties of cassava with highest cyanide content (Kaspro) also highest in starch content shows that has better functional properties (bulk density, swelling power, solubility, WAC, OAC) so it can be used to widely application for industrial.

Characteristic of Analog Rice Using Hot Extruder Twin Screw Nurud Diniyah; Amelia Puspitasari; Ahmad Nafi; Achmad Subagio
Jurnal Penelitian Pascapanen Pertanian Vol 13, No 1 (2016): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v13n1.2016.36-42

The research aimed to determine the characterization of the physical, chemical and organoleptic of analog rice. Samples from analog rice consist two formulations e.i with 50% mocaf 50% corn flour (R) and with propotion 40% mocaf : 50% corn flour: 10% sweet potato (U), triplicated. Parameters lightness, Hue, weighs of 100 grain, weight per grain, bulk density, proximat and organoleptics were analysed. Beras analog R and U have characteristic values of L (Lightness) 33.2-37.0 and Hue (ºH) 96.0-360.9, weighs of 100 grain 3.12-3.52 grams and weight per grain 0.031-0.035 grams, bulk density 0.617-0.639 g/ml, moisture content 11.50-13.73%, ash content 0.69-0.97%, protein 4.22-7.67%, crude fat 0.716-0.725%, carbohydrate 76.90-82.86%, starch 65.39-74.79%, amylose 4.76-4.82%, amylopectin 95.18-95.24% and in vitro digestibility 49.45-51.18%. KARAKTERISTIK BERAS ANALOG MENGGUNAKAN HOT EXTRUDER TWIN SCREWTujuan penelitian ini adalah untuk mempelajari sifat fisik, kimia dan organoleptik dari beras analog berbahan dasar mocaf, tepung jagung dan ubi ungu. Sampel yang digunakan terdiri dari 2 formulasi beras analog menggunakan mocaf 50% : tepung jagung 50% (R) dan mocaf 40% : tepung jagung 50% : tepung ubi ungu 10% (U) yang diulang sebanyak 3 kali dengan parameter yang diuji meliputi kecerahan (L*), Hue (ºH), bobot 100 butir, berat per butir, densitas kamba, proksimat dan organoleptik. Beras analog R dan U memiliki karakteristik yaitu 33,2-37,0 (nilai kecerahan); 96,0-360,9 Hue (ºH); 3,12-3,52 gram (bobot 100 butir); 0,031-0,035 gram (berat per butir); 0,617-0,639 gram/mL (densitas kamba); 11,50-13,73% (kadar air); 0,69-0,97% (kadar abu); 4,22-7,67% (kadar protein); 0,716-0,725% (kadar lemak); 76,90-82,86% (kadar karbohidrat); 65,39-74,79% (kadar pati); 4,76-4,82% (kadar amilosa); 95,18-95,24% kadar amilopektin dan 49,45-51,18% (daya cerna).

KARAKTERISASI MIE MOJANG (MOCAF-JAGUNG) DENGAN PERBEDAAN JENIS DAN KONSENTRASI BAHAN PENGIKAT nurud diniyah; Denik Setiawati; Wiwik Siti Windrati; Achmad Subagio
Jurnal Penelitian Pascapanen Pertanian Vol 14, No 2 (2017): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v14n2.2017.98-107

Mi merupakan makanan yang biasa dibuat dari terigu, tetapi juga dapat berasal dari beras, pati turunan kentang, singkong dan jagung. Secara umum, mi dibuat dari tepung, garam, air dan variasi bahan lain seperti bahan pengikat. Penelitian ini bertujuan untuk mengetahui pengaruh variasi penambahan bahan pengikat terhadap karakteristik sensori dan fisik mie mojang serta mendapatkan proporsi penambahan bahan pengikat yang tepat sehingga menghasilkan mie mojang dengan karakteristik yang baik. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok (RAK) 1 faktor yaitu variasi penambahan bahan pengikat (telur, gum xanthan dan tepung konjak) dan dilakukan 3 kali pengulangan. Parameter sensori meliputi kesukaan terhadap warna, aroma, rasa, kekenyalan, penerimaan umum, dan sifat fisik (warna, tekstur, cooking loss dan daya kembang) merupakan parameter yang diamati untuk menentukan perlakuan terbaik. Produk terbaik dibandingkan dengan kontrol mie yang terbuat dari 100% terigu serta dilakukan analisis proksimat. Hasil uji efektifitas menunjukkan bahwa penambahan bahan pengikat konjak 0,75% merupakan perlakuan terbaik dengan penerimaan sensori meliputi kesukaan terhadap warna 3,5; aroma 3,0; rasa 2,9; kekenyalan 3,7; penerimaan umum 3,6; karakteristik fisik seperti chroma 29,51; Hue° 118,23; tekstur 14,475 kg/s2; cooking loss 11,62%; daya kembang 123,33%; dan karakteristik kimia meliputi kadar air 30,96%; abu 1,12%; lemak 0,79%; protein 2,95% dan karbohidrat 64,53%. Dengan demikian, nutrisi yang kaya tersebut dalam mi mojang akan sangat bagus sebagai sumber makanan instan.

FORMULASI FOOD BAR BERBASIS TEPUNG UBI JALAR UNGU DAN PISANG AGUNG (Musa paradisiaca Formatypica) MASAK Nurhayati Nurhayati; Nurud Diniyah; Putri Gita Kurniasari
JURNAL AGROTEKNOLOGI Vol 12 No 01 (2018)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (300.943 KB)

Advance in food technology can produce practical food products which are easy to consume. Food Bar is practically product, contain a high-calorie and usually made from a mixture of rich nutrient food using binder to form it into solid and compact. This research aims to determined the quality (sensory and physicochemical) of food bar made from purple sweet potato flour and ripe agung plantain and the best formula of food bar. This study used a completely randomized design with one factor, i.e. composition of purple sweet potato flour and ripe agung plantain. The combination of treatments were consist of P1 (20% purple sweet potato flour and 80% ripe agung plantain cultivar), P2 (30% purple sweet potato flour and 70% ripe agung plantain cultivar), P3 (40% purple sweet potato flour and 60% ripe agung plantain cultivar), P4 ( 50% purple sweet potato flour and 50% ripe agung plantain cultivar) and P5 (60% purple sweet potato purple and 40% ripe agung plantain cultivar). The parameters observed were moisture content, ash content, fat content, protein content, and carbohydrate content as well as the organoleptic properties. The result showed that the interaction of the best food bar by effectiveness testing of the formula was P2. The interaction of food bar with formula of purple sweet potato flour and ripe agung plantain cultivar significantly affected the texture, brightness (L), the value of a* and b*, moisture content, ash content, fat content, protein content, and carbohydrate content. The best food bar formulation (P2) had the characteristics such as 75.22 g/mm of texture value, 43.47 of lightness value (L), 7.67 of a* value, 18.24 of b* value, 12.80% of moisture content, 2.16% of ash content, 25.14% of fat content, 4.33% of protein content, 45.24% of carbohydrate content, while the preferences score of food bar was 3.08 of color, 3.52 of aroma, 3.2 flavor, 3.6 texture, and 3.56 score for and overall preference of the food bar. Keywords: agung var. plantain, physicochemical, purple sweet potato flour, sensory evaluation

KOMPOSISI SENYAWA FENOL DAN POTENSI ANTIOKSIDAN DARI KACANG-KACANGAN: REVIEW Nurud Diniyah; Sang-Han Lee
JURNAL AGROTEKNOLOGI Vol 14 No 01 (2020)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v14i01.17965

Legumes are good dietary source of bioactive phenolic compounds which play significant roles in many physiological as well as metabolic processes. Flavonoids, phenolic acids and condensed tannins are the main phenolic compounds that are provide in legume seeds. Majority of the phenolic compounds are serving in the legume seed coats. The majority of seed coat of legume seeds are phenolic acids and flavonoids (mainly catechins and procyanidins). Gallic and protocatechuic acids are common in kidney bean and mung bean. Almost 70% of total phenolic compounds in lentils and cranberry beans (seed coat) are catechins and procyanidins. The antioxidant activity of phenolic compounds is in lineal intercourse with their chemical structures such as number as well as position of the hydroxyl groups. Processing mostly conducts to the alleviation of phenolic compounds in legumes because of chemical rearrangements. Phenolic content also lessen due to leaching of water-soluble phenolic compounds into the cooking water. This review provides comprehensive information of phenolic compounds identified in grain legume seeds along with discussing their antioxidant. Keywords: antioxidant activity, legume seeds, phenolic compounds, processing

KARAKTERISTIK MIE KERING TERBUAT DARI TEPUNG SUKUN (Artocarpus altilis) DAN PENAMBAHAN TELUR Utiya Listy Biyumna; Wiwik Siti Windrati; Nurud Diniyah
JURNAL AGROTEKNOLOGI Vol 11 No 01 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

Dry noodle is dry food product that is usually made from wheat flour with food ingredients and food additives permitted. Breadfruit is a high carbohydrate of food as much as 78.9% if the breadfruit was bundled. High carbohydrate content in breadfruit flour can be used as a substitute food in noodle, but the protein content is low, it is necessary to add foods containing high protein, such as egg. The purpose of this research was to know the best influence and formulation on physical, sensorial and chemical characteristics of dry noodles substituted by breadfruit flour and egg. Design experimental in this research was used Completely Randomized Design (CRD) arranged as factorial with two factors, first factor (A) were ratio of wheat flour and breadfruit flour which include A1 (90% of wheat flour and 10% of breadfruit flour), A2 ( 80% of wheat flour and 20% of breadfruit flour) and A3 (70% of wheat flour and 30% of breadfruit flour, while the second factor (B) was addition of egg include B1 (5% of egg), B2 (10 % of egg) and B3 (15% of egg). The best treatment was dry noodle which made from 90% of wheat flour : 10% of breadfruit flour and 15% of egg. The best characteristic of dry noodle has 11.72% protein content, moisture content 9.55%, ash content 0,58%, fat content 1.12%, carbohydrate 77.04%, lightness 62,58, elasticity 26.60 kg/s2, cooking loss 7.11%, power rehydration 151,36%; likes of color, smell, flavor, texture and overall favorite 4.3; 4.23; 4.37; 4.2; 4.4 (like-very like). Keywords: dry noodle, substitution, breadfruit flour, egg

KARAKTERISTIK NUGGET YANG DIBUAT DENGAN VARIASI RASIO JAMUR MERANG (Volvariella volvaceae) DAN TEPUNG KORO PEDANG (Canavalia ensiformis L.) Nurud Diniyah; Ahmad Nafi'; Zakiyatul Fachirah
JURNAL AGROTEKNOLOGI Vol 9 No 01 (2015)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (363.917 KB)

The aim of this study was to determine the effect of rasio mushroom and jack bean flour on the physical, chemical and organoleptic characteristic in the nugget product. This study used a randomized block design with one factor and triplet. Ratio mushroom and jack bean flour consists of P1 (100% : 0% ), P2 (90% : 10% ), P3 (80% : 20% ), P4 (70% : 30% ), and P5 (60% : 40% ). Different treatment showed significant differences in lightness, texture, moisture, ash, protein, carbohydrate and fiber content but not significant in fat content. The best treatment showed that P4 (mushroom 70 % : jack bean flour 30 %) has characteristic of lightness 42,95; texture 183,33 g/5mm; moisture 53,69%; ash 2,52%; fat 3,88%;, protein 12,52%; carbohydrate 27,39% and fiber 13,37%.Keywords: jack bean, mushroom, nugget

KARAKTERISASI TEPUNG BUMBU BERBASIS MOCAF (MODIFIED CASSAVA FLOUR) DENGAN PENAMBAHAN MAIZENA DAN TEPUNG BERAS Muhammad Afifudin Anwar; Wiwik Siti Windrati; Nurud Diniyah
JURNAL AGROTEKNOLOGI Vol 10 No 02 (2016)
Publisher : Faculty of Agricultural Technology, University of Jember

Spice flour is one of the ready-made products are produced from a mixture of flour and seasoning. The base material used are MOCAF (Modified Cassava Flour), cornstarch, rice flour and food additive or seasoning. The aims of this study are to determine influence of the addition of cornstarch and rice flour on the spice flour from MOCAF and its application on fried tempeh products and the addition of cornstarch and rice flour from effectiveness test from physical and chemical characteristics and the application in the spice flour products fried tempeh. Design experimental that used to this study was using Complete Randomized Design (CRD) one factor. The formulas i.e. MOCAF with 50% concentration added cornstarch (30%, 25%, 20%, 15% and 10%) and rice flour (10%, 15%, 20%, 25% and 30%) and spice flour were used to. The result show is a the best formulation consisted of fried tempeh products and spice flour using MOCAF 50%, cornstarch 30 % and rice flour 10% with characteristic of viscosity 8.05 mp; WHC 90.93%; OHC 109.77%; ash content 6.06%; protein content 1.80%; and starch content 81.67%. The characteristic of fried tempeh result in lightness (L*) 57.82; adhesiveness 48.78%; moisture content 14.99% and fat content 30.11%. in sensory evaluation the most acceptable colour of fried tempeh was 3.88 (heading like), aroma 3.84 (heading like), 3.68 (heading like), favorite texture 3.32 (kinda like) and overall 3.68 (heading like). Keywords: Spice flour, MOCAF, cornstarch, rice flour

SUBSTITUSI JAMUR MERANG (Volvariella volvaceae) DAN TEPUNG KORO PEDANG TERMODIFIKASI (Canavalia ensiformis L.) PADA PEMBUATAN BAKSO SAPI Ahmad Nafi'; Wiwik Siti Windrati; Nurud Diniyah; Mega Pusva Sintha
JURNAL AGROTEKNOLOGI Vol 8 No 01 (2014)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (194.264 KB)

Modified jack bean flour consists high protein which has a potential function for meatball product. This research was intended to identify the effect of the use of mushroom and modified jack bean as substituting ingredients of beef physical and chemical of the produced meatballs. The research used randomized block design (RBD), which consisted of one factor with 3 replications in each treatment, that is, the ratio variation of mushroom : modified jack bean flour : beef (F), in ratio of F1 (30%:10%:60%) , F2 (40%:15%:45%), F3 (50%:20%:30%), F4 (60%:25%:15%), F5 (70%:30%:0%) and 100 % beef. The data obtained were processed using analysis of variance. If there were significantly different data then, further test would be conducted using DMRT (Duncan Multiple Range Test) at 5% level. The effectiveness test results showed that the best value was from formulation F1 (ratio of mushroom : jack bean : beef at 30 : 10 : 60). Meatballs produced from the treatment had color brightness value of 54.58, texture 435.20 g/5mm, water content 53.88%, ash content 1.83%, fat content 1.37%, protein content 9.42%, carbohydrate content 33.50%, and fiber content 2.72 %.Keywords: Volvariella volvaceae, jack bean flour, meatball, protein, fat

Co-Authors -, Giyarto -, Maryanto Achmad Subagio Agafatmi, Izzun Agustin Akhiriani, Resti Agustin Akhiriani, Resti Ahmad Nafi Ahmad Nafi Ahmad Nafi' Ainur Rofiah, Alif Alif Ainur Rofiah Alshammari, Fanar Hamad Amelia Puspitasari Amini, Stefia A. Ancah Caesarina Novi Marchianti Ararinda Kusweni, Nelfi Arifah, Naila Zanuba Azkiyah, Lailatul Bambang Piluharto Banun Kusumawardani Budi Yuwono Budi Yuwono Choiriyah, Arika Dani Setiawan Dani Setiawan Deltaningtyas Tri Cahyaningrum Denik Setiawati Dessy eka Kuliahsari Dian Agung Pangaribowo Dwiyanti, Inayatus Nur Dyanshah, Danny Agus Elly Nurus Sakinah, Elly Nurus Fahmi, Dafiq Kurniawan Fambudi, Stela S. Fatimah Wahyu Febriani Tri Hastuti Firdaus, Lutfi Fithri Choirun Nisa Gita Vindy, Pradiska Giyarto Giyarto Gustika Umiyati Hari Purnomo Herdina, Risa Herry Purnomo, Bambang I Dewa Ayu Ratna Dewanti Iguchi, Miyuki Inayatus Nur Dwiyanti indarto indarto Indarto Indarto Iqbaldi, Ryanda Irsyam, Mahrus Iswahyono Iswahyono Jauhar Firdaus Leseni, Ni Ketut Lindrianasari Lutfi Firdaus Madani, Alvis Alicia Marchianti, Ancah CN. Maryanto - Maryanto - Mega Pusva Sintha Muhammad Afifudin Anwar Muhammad Nurul Amin Mukhammad Fauzi Nafi', Ahmad Naning Retnowati Nanto, Mai nFN Maryanto Ngizati, Naila Alfi Ni Ketut Leseni Ni Ketut Leseni Nia Ariani Putri Nia Kristiningrum Ningrum, Nawang Sih Kusuma Nugraha Yuwana Nugraha Yuwana Nur Aini Nur Lutfian Sari, Riri Nurhayati Nurhayati Pradiska Gita Vindy Pradiska Gita Vindy Ganesha Prasetya, Sesarino Prasetyo, Aris Puspitarini, Mas Arum Putri Gita Kurniasari Putri, Dhiani E. R. Abdoel Djamali Retno Purwandari Riri Nur Lutfian Sari Riri Nur Lutfian Sari Riska Rian Fauziah Roedy Budirahardjo Roudotul Jannah Rusdianto, Andrew Setiawan Sakinah, Elly N. Sallama, Solihatus Sang-Han Lee Shahira, Silvia Faradjdilara Sih Yuwanti Simon Bambang Wijanarko Siti Windrati, Wiwik Siti Windrati, Wiwik Sukatiningsih Sukatiningsih Sumono, Agus Tecky Indriana Titik Khoiriyah Tri Susanto Tyastiningsih, Vivin Utiya Listy Biyumna Wardani, Windi Windi Wardani Wiwik Siti Windrati Wiwik Siti Windrati Wiwik Siti Windrati Wiwik Siti Windrati Wiwik Siti Windrati Wiwik Siti Windrati Yoshino, Tomoyuki Yuli Wibowo Yulia Rahmawati, Yulia Yuwana, Nugraha Zakiyatul Fachirah

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