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Feti Fatimah
Departement Of Chemistry, Faculty Of Mathematics And Natural Science,Sam Ratulangi University, Manado
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UJI KUALITAS BAKASANG IKAN CAKALANG (KATSUWONUS PELAMIS) YANG ADA DI PASARAN BERDASARKAN PARAMETER FREE FATTY ACID (FFA) DAN PEROXIDE VALUE (PV) Montolalu, Gisella T.; Fatimah, Feti; Kamu, Vanda
CHEMISTRY PROGRESS Vol 12, No 1 (2019)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/cp.12.1.2019.27921

Abstract

ABSTRAK Bakasang adalah produk fermentasi yang dibuat dari jeroan ikan. Telah dilakukan penelitian uji kualitas bakasang ikan cakalang (Katsuwonus pelamis) yang ada di pasaran berdasarkan parameter Free Fatty Acid (FFA) dan Peroxide value (PV). Bakasang yang digunakkan berasal dari empat tempat berbeda Sario, Tambala, Supermarket dan Karombasan. Bilangan peroksida tertinggi adalah bakasang yang dibeli di Supermarket 5,18 meq/kg dan yang terendah adalah bakasang yang dibeli di Tambala 3,88 meq/kg. Asam lemak bebas tertinggi adalah bakasang yang dibeli di Karombasan 2,13% dan yang terendah adalah bakasang yang dibeli di Sario 1,25%. ABSTRACT Bakasang is a fermented product made from fish innard. Research has been conducted of the quality of cakalang fish (Katsuwonus pelamis) on the market has been conducted based on the parameters of Free Fatty Acid (FFA) and Peroxide value (PV). Bakasang used are from four different places: Sario, Tambala, Supermarket and Karombasan. The highest peroxide number was bakasang purchased at 5.18 meq / kg Supermarket and the lowest was bakasang purchased at Tambala 3.88 meq / kg. The highest free fatty acid was bakasang which was bought in Karombasan 2.13% and the lowest was bakasang which was bought in Sario 1.25%. 
PENGARUH DIET EMULSI VIRGIN COCONUT OIL (VCO) TERHADAP PROFIL LIPID TIKUS PUTIH (Rattus norvegicus) FATIMAH, FETI; RINDENGAN, BARLINA
Jurnal Penelitian Tanaman Industri Vol 17, No 1 (2011): Maret 2011
Publisher : Pusat Penelitian dan Pengembangan Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jlittri.v17n1.2011.18-24

Abstract

ABSTRAKVirgin Coconut Oil (VCO) merupakan salah satu produk panganfungsional yang populer di masyarakat. Cita rasa VCO dapat diperkayadalam bentuk emulsi mengandung sari buah nenas. Penelitian inidilakukan untuk mengetahui pengaruh diet emulsi VCO terhadap profillipid tikus (Rattus norvegicus) yang sebelumnya diinduksi hiperlipidemiadengan lemak babi 180g/100g ransum dan kuning telur bebek dengandosis 4 ml/hari. Penelitian dilakukan bulan Januari sampai Desember 2009di Laboratorium Balai Penelitian Tanaman Kelapa dan Palma Lain(BALITKA), Laboratorium FMIPA Universitas Sam Ratulangi Manado,Laboratorium UPHP (Unit Penelitian Hewan Percobaan) UniversitasGadjah Mada Yogyakarta serta Laboratorium PAU IPB Bogor. Delapanbelas tikus dibagi secara acak ke dalam 3 kelompok (6 tikus perkelompok). Kelompok I adalah kelompok kontrol yang diberi akuades,kelompok II diberi diet emulsi VCO, dan kelompok III diberi diet VCOmurni. Kandungan kolesterol total, HDL, LDL, dan triasilgliserol diukursetelah akhir perlakuan dengan metode enzimatik. Kadar kolesterol totaldiukur menggunakan metode CHOD-PAP, kadar kolesterol LDLmenggunakan metode PVS, kadar kolesterol HDL menggunakan metodeCHOD-PAP dan kadar triasil gliserol menggunakan metode GPO-PAP.Hasil penelitian menunjukkan bahwa konsumsi 0,945ml/hari VCO dan3,78ml/hari emulsi VCO selama 7 hari dapat menurunkan kadar kolesteroltotal, kadar kolesterol LDL, serta meningkatkan kadar kolesterol HDLdarah tikus Wistar secara signifikan (=0,05), sedangkan penurunan kadartriasilgliserol hanya ditunjukkan oleh konsumsi emulsi VCO (=0,05).Dengan demikian, emulsi VCO yang diperkaya dengan sari buah nenasberperan lebih baik dari VCO murni dalam menurunkan kolesterol padahewan uji tikus.Kata kunci: Virgin coconut oil (VCO), emulsi VCO, profil lemakABSTRACTEffect of Virgin Coconut Oil (VCO) Emulsion Diet onLipid Profile of White Rats (Rattus norvegicus)Virgin Coconut Oil (VCO) is a functional food product that ispopular in the society. VCO-emulsion is a VCO emulsified with pineapplejuice. This study was conducted to find out the effect of VCO-emulsiondiet on lipid profile of mouse (Rattus norvegicus) strain wistar which wasalready treated by inducting hyperlipidemia using lard (180g/100g) andyolk (4ml/days). This research was conducted from January to December2009 at the Laboratory of Coconut and Other Palm Trees ResearchInstitute (BALITKA), the Laboratory of FMIPA Sam Ratulangi UniversityManado, the Laboratory of Experiment Animal Research Unit GadjahMada University Yogyakarta, and the Laboratory of PAU IPB Bogor.Eighteen mice were randomly divided into 3 groups. Group I was thecontrol group treated with aquadest only, group II was treated with VCO-emulsion diet, and group III was treated with pure VCO diet. The contentof total cholesterol, HDL, LDL, and triacylglicerol were measured at theend of the treatment using enzymatic method. In this study, there weresome methods used for measurements: CHOD-PAP method for level oftotal cholesterol, PVS method for level of LDL cholesterol, CHOD-PAPmethod for level of HDL cholesterol, and GPO-PAP method for measuringlevel of triacylglicerol. The study results showed that diet of 0.945ml/daysof VCO and 3.78ml/days of VCO emulsion for 7 days significantlydecreased the level of total cholesterol and the level of LDL cholesterol,and increased the level of HDL cholesterol in the blood of Wistar mouse(α=0.05). Whereas it was shown that only by diet of VCO emulsion(α=0.05) decreased the level of triacylglicerol. Thus, VCO emulsionsignificantly lowered cholesterol in the experimental mouse better thanpure VCO diet only.Key words : Virgin coconut oil(VCO) , VCO emulsion, lipid profile
UMUR SIMPAN BAKASANG IKAN CAKALANG (KATSUWONUS PELAMIS. L) DENGAN METODE ACCELERATED SHELFT LIFE TEST (ASLT) BERDASARKAN PARAMETER FREE FATTY ACID (FFA) Mongdong, Aldo G.; Fatimah, Feti; Rorong, Johnly A.
PHARMACON Vol 8, No 3 (2019): PHARMACON
Publisher : UNIVERSITAS SAM RATULANGI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/pha.8.2019.29389

Abstract

ABSTRACTBakasang is a fermented product made from known fish offal in North Sulawesi. This study aims to determine the shelf life of bakalang fish with ASLT method with Free Fatty Acid (FFA) parameter. Fermented Souce of Cakalang (Katsuwonus pelamis. L) is stored at 40; 50; and 60°C which is concentrated on days 0; 5; 10; 15; and 20. The results of the calculation of the shelf life of Fermented Souce of Cakalang through the Arrhenius equation for parameter Free Fatty Acid (FFA) at 25°C for 583 days.Keywords: Fermented Souce, Katsuwonus pelamis. L, ASLT Method, Life Shelf, FFA Level.          ABSTRAKBakasang adalah produk fermentasi yang dibuat dari jeroan ikan yang sudah dikenal di Sulawesi Utara. Penelitian ini dimaksudkan untuk mengetahui umur simpan bakasang ikan cakalang dengan metode Accelerated Shelf Life Test (ASLT) dengan parameter Free Fatty Acid (FFA). Bakasang Ikan Cakalang (Katsuwonus pelami. L) disimpan pada suhu 40; 50; dan 60°C yang diamaiti pada hari ke 0; 5; 10; 15; dan 20. Hasil penelitian menunjukkan bahwa umur simpan bakasang ikan Cakalang (Katsuwonus pelamis, L) melalui persamaan Arrhenius untuk parameter Free Fatty Acid  (FFA) pada suhu 25°C selama 583 hari.Kata Kunci: Bakasang, Katsuwonus pelami. L, Metode ASLT, Umur Simpan, Kadar FFA.
IDENTIFIKASI DAN PENETAPAN KADAR PENGAWET BENZOAT PADA SAUS TOMAT PRODUKSI LOKAL YANG BEREDAR DI PASARAN KOTA MANADO Kaunang, Jurike; Fatimawali, Fatimawali; Fatimah, Feti
PHARMACON Vol 1, No 2 (2012)
Publisher : UNIVERSITAS SAM RATULANGI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/pha.1.2012.468

Abstract

This paper reports the identification and determination of benzoate preservative level intomato sauce on the market in Manado. Extraction of the benzoate with diethylether anddetermination of the preservative (benzoic acid) was determined using UV-Visspectrophotometer. Qualitatively, it was found that the sauce samples contained benzoate.Quantitatively, it was found that four samples of tomato sauce used benzoate as apreservative. two of them used benzoic above the threshold set uot in Decree No. Permenkes.722/Menkes/Per/IX/88.Keywords: benzoate, ketchup, Manado, spectrophotometer UV- Vis.
MEMPELAJARI REAKSI ISOMERISASI SAFROL DENGAN PEREAKSI KOH/n-BuOH DAN NaOH/CH2OHCH2OH Fatimah, Feti
Sainstek Vol 4, No 2, 2009
Publisher : Jurnal Sainstek

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The studies have been done about the transformation of safrole into isosafrole. The transformation was done using reagents, namely KOH/n-BuOH and NaOH/CH2OHCH2OH. The purities of all products were tested with thin layer and gas chromatography. Thereafter the structures were identified with infrared spectrophotometers, NMR1H and 13C spectrometry, and mass spectrometry. The isomerization product of safrole into isosafrole with highest percentage yield (75%) was given NaOH/CH2OHCH2OH.
Pengaruh Suhu, Kadar Garam dan Waktu Pengolahan Bakasang Ikan Cakalang (Katsuwonus pelamis) Terhadap Parameter Thiobarbituric Acid (TBA) (The Influence of Temperature, Salinity and Processing Time of Bakasang Cakalang Fish (Katsuwonus pelamis) on Thiobarbituric Acid (TBA) Parameters) Tungady, Jessica; Fatimah, Feti; Kamu, Vanda
JURNAL BIOS LOGOS Vol 9, No 2 (2019): JURNAL BIOS LOGOS
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/jbl.9.2.2019.24182

Abstract

Pengaruh Suhu, Kadar Garam dan Waktu Pengolahan Bakasang Ikan Cakalang (Katsuwonus pelamis) Terhadap Parameter Thiobarbituric Acid (TBA) (The Influence of Temperature, Salinity and Processing Time of Bakasang Cakalang Fish (Katsuwonus pelamis) on Thiobarbituric Acid (TBA) Parameters) Jessica Marcelina Tungady1), Feti Fatimah1), Vanda Kamu1)1)Jurusan Kimia FMIPA Universitas Sam Ratulangi*Email korespondensi: tungadyjessica@gmail.com  Diterima 1 Juli 2019, diterima untuk dipublikasi 5 Agustus 2019 Abstrak Bakasang adalah produk fermentasi yang dibuat dari jeroan ikan. Penelitian ini bertujuan menganalisis pengaruh suhu, kadar garam dan waktu terhadap pengolahan bakasang ikan Cakalang (Katsuwonus pelamis) dibuat dengan berbagai kondisi pengolahan. Analisis menggunakan parameter Thiobarbituric acid (TBA) pada setiap sampel. Hasil menunjukan bilangan TBA tertinggi yaitu dengan suhu 70 , kadar garam 30% dan waktu fermentasi selama 15 hari dengan bilangan TBA sebesar 4,7439 mg malonaldehid/kg sampel dan bilangan TBA terendah yaitu yaitu dengan suhu 50 , kadar garam 20% dan waktu fermentasi 1,6 hari dengan bilangan TBA sebesar 0,9709 mg malonaldehid/kg sampel. Tujuan dari penelitian ini adalah untuk menentukan pengaruh suhu, kadar garam dan waktu pengolahan (variabel independen) terhadap parameter Thiobarbituric acid (TBA) (variabel dependen), maka diperlukan beberapa metode statistika, pertama yaitu uji korelasi suhu, kadar garam dan waktu (variabel independen) terhadap bilangan Thiobarbituric acid (TBA) (variabel dependen) dengan hasil penelitian, berturut-turut 56,4%; 28,3%; dan 60,7%, selanjutnya adalah uji ANOVA, analisis varians (ANOVA) dilakukan pada 95% confidence interval dengan nilai signifikansi =0,05, hasil signifikansi untuk variabel suhu, kadar garam dan waktu adalah 0.00.Kata Kunci: Bakasang, ikan Cakalang, ANOVA, bilangan TBA Abstract Bakasang is a fermented product made from fish innards. In this research, aims to determine the effect of temperature, salinity and time on the processing a bakasang of Cakalang (Katsuwonus pelamis) made with various processing conditions a bakasang of Cakalang fish (Katsuwonus pelamis) was made with various processing conditions. The analysis was carried out using Thiobarbituric acid (TBA) parameters in each sample. Based on the research, the highest TBA number is at 70℃, 30% salinity and fermentation time for 15 days with TBA number of 4,7439 mg malonaldehyde /kg sample and the lowest TBA number that is with a temperature of 50℃, salt content 20% and time 1,6 day fermentation with TBA number of 0,9709 mg malonaldehyde /kg sample. The aim of this research is to determine the effect of temperature, salinity and processing time (independent variables) on the parameters Thiobarbituric acid (TBA) (dependent variable), then some statistical methods are needed, first, the correlation test of temperature, salt content and time (independent variable) on Thiobarbituric acid (TBA) number (dependent variable) with the results of research, respectively 56,4%; 28,3%; and 60,7%, next is the ANOVA test, analysis of variance (ANOVA) was carried out at 95% confidence intervals with a significance value of α = 0,05, variable significance for temperature, salinity and time was 0,00.Keywords: Bakasang, Cakalang fish, ANOVA, TBA number
Perubahan Kualitas Bakasang Ikan Malalugis (Decapterus kurroides) Selama Penyimpanan Sani, Irene V.; Fatimah, Feti; Kamu, Vanda S.
Jurnal MIPA Vol 5, No 1 (2016)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/jm.5.1.2016.11407

Abstract

Telah dilakukan penelitian tentang kualitas bakasang ikan malalugis (Decapterus kurroides) selama penyimpanan. Adapun kajian yang dilakukan meliputi pengujian kadar air dengan metode oven, kadar lemak dengan metode soxhletasi, serta kadar protein dengan metode kjeldahl. Berdasarkan pengujian yang dilakukan didapatkan kadar air bakasang hasil penelitian semakin meningkat selama penyimpanan dari minggu pertama sampai minggu ke empat yaitu sebesar 13,5% - 26,5%. Kandungan protein bakasang hasil penelitian menurun selama penyimpanan dari minggu pertama sampai minggu ke empat yaitu berkisar antara 4,666% - 3,855%. Sedangkan kadar lemak bakasang hasil penelitian semakin menurun yaitu berkisar antara 27,23% - 20,97%. Hasil penelitian menunjukkan lama penyimpanan mempengaruhi kualitas bakasang.A research about the quality of the fish bakasang malalugis (Decapterus kurroides) during storage bakasang. The study was conducted on the testing of water content by oven method, fat content by soxhletasi method,  and protein content by the Kjeldahl method. Based on tests found the water content of research bakasang was increasing during storage of the first week to the fourth week was equal to 13.5% - 26.5%. Protein content of research bakasang results was decreasing during storage from the first week to the fourth week in range between 4.666% - 3.855%. Fat content of bakasang research was decreasing in range between 27.23% - 20.97%. The results showed storage time affects the quality bakasang.
Kualitas Virgin Coconut Oil (VCO) Sebagai Minyak Goreng yang Dibuat dengan Metode Pengadukan dengan Adanya Penambahan Kemangi (Ocimum sanctum L.) Maradesa, Riliani P.; Fatimah, Feti; Sangi, Meiske S.
Jurnal MIPA Vol 3, No 1 (2014)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/jm.3.1.2014.3906

Abstract

Telah dilakukan penelitian untuk mengetahui kualitas VCO sebagai minyak goreng yang dibuat dengan menggunakan metode pengadukan dengan adanya penambahan kemangi (Ocimum sanctum) serta perbandingannya dengan VCO tanpa penambahan kemangi. Parameter kualitas yang diuji yaitu bobot jenis, bilangan peroksida, dan asam lemak bebas (FFA). Hasil penelitian menunjukkan bahwa penambahan kemangi tidak memberikan pengaruh yang baik terhadap kualitas VCO karena kualitas VCO kontrol lebih baik dibandingkan VCO kemangi pada semua tahap penggorengan.A research had been conducted to determine the quality of VCO as cooking oil, prepared by mixing method, which was added with basil (Ocimum sanctum) and to compare it with VCO without basil. Parameters tested were specific weight, peroxide number, and free fatty acid. The results showed that the addition of basil did not give a good effect on the VCO quality which was reflected in the lower quality of basil-added VCO than that of VCO without basil at each frying stage.
Optimasi Instrumen GC Shimadzu-2014 Terhadap Beberapa Senyawa Metil Ester Asam Lemak (FAME) Tanaty, Muhammad Zaid M. M.; Pontoh, Julius; Fatimah, Feti
Jurnal MIPA Vol 5, No 1 (2016)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/jm.5.1.2016.11191

Abstract

Telah dilakukan penelitian mengenai penentuan batas deteksi (LOD) dan respon faktor (RF) GC Shimadzhu-2014 terhadap beberapa senyawa metil ester asam lemak (FAME). Adapun kajian yang dilakukan meliputi pembuatan dan pengenceran larutan FAME standard serta analisis dengan GC sebanyak 2 kali pengulangan sehingga didapat kurva standar senyawa FAME. Berdasarkan hasil analisis dengan GC, kurva standar masing-masing senyawa FAME memiliki presisi yang cukup baik yakni berkisar antara 0.995-0.999. Pemisahan komponen-komponen FAME cukup baik terlihat dari kromatogram yang sesuai dengan jumlah komponen yang ada dalam campuran FAME dengan waktu retensi masing-masing komponen.Dari waktu retensi juga didapat faktor selektivitas yang menunjukkan seberapa baik senyawa FAME dapat dipisahkan.The research about the determination of the limit of detection (LOD) and the response faktors (RF) Shimadzhu GC-2014 against some of the compounds of fatty acid methyl esters (FAME) has conducted. The study was conducted on the making and dilution FAME standard solution and analyzed by GC as much as 2 repetitions so that to get the standard curve FAME compounds. Based on the results of analysis by GC, standard curves of each FAME compounds has a fairly good precision that ranges from 0.995 to 0.999. Separation of FAME compoundspretty well seen fromthe chromatogram that corresponds to amounts of components in a mixture of FAME with a retention time of each component. From the retention time was also obtained selectivity factors that indicate how well the FAME compounds can be separated.
Pengaruh Penambahan Emulsifier dan Stabilizer Terhadap Kualitas Santan Kelapa Sidik, Suci L.; Fatimah, Feti; Sangi, Meiske S.
Jurnal MIPA Vol 2, No 2 (2013)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/jm.2.2.2013.1991

Abstract

Santan merupakan emulsi minyak dalam air yang diperoleh dengan cara memeras daging buah kelapa segar yang telah dihaluskan. Beberapa penelitian telah dilakukan untuk meningkatkan waktu penyimpanan santan. Beberapa teknik yang digunakan adalah asteurisasi, variasi kecepatan putar maupun pengaruh suhu dingin untuk menambah waktu simpan santan. Penelitian ini bertujuan untuk menentukan pengaruh penambahan emulsifier dan stabilizer terhadap kualitas santan kelapa. Kualitas yang diukur yaitu stabilitas emulsi pada berbagai perbandingan kelapa parut:air, jenis emulsifier serta konsentrasi stabilizer. Hasil yang diperoleh menunjukkan bahwa krim santan yang diperoleh dari ekstraksi kelapa parut:air dengan perbandingan 4:1 memiliki stabilitas emulsi terbaik hingga jam ke-10. Pemakaian emulsifier sintetik polyoxyethylene (20) sorbitan monostearat dengan konsentrasi 1.00% dan stabilizer guar gum dengan konsentrasi 0.75% dapat meningkatkan stabilitas emulsi hingga mencapai 100% pada pengamatan sampai hari ke-13.Coconut milk is an oil-in-water emulsion obtained by squeezing fresh coconut meat. Several studies have been done to improve coconut milk storage time. Several techniques used to increase  storage time of coconut milk are pasteurization, rotational speed variation and the use of low temperature. This study was aimed to determine the effect of emulsifier and stabilizer to the quality of coconut milk. Quality measured was the stability of emulsion at several ratio of cocout to water, type of emuslifier, and stabilizer concentration. The result revealed that  coconut milk cream obtained from the extraction of coconut:water ratio of 4:1 has the best emulsion stability up to 10 hours. The use of 1.00% synthetic emulsifier polyoxyethylene (20) sorbitan monostearate and 0.75% stabilizer guar gum increased the stability of the emulsion up to 100% at day 13.
Co-Authors Abdul R.H. Korompot Achmad Hasan Hafidzi Adi Suparwo Agistiani Agustin, Amalia Hikmah Agustin, Feni Dwi Ahmad Izzuddin Aisyiah Restutiningsih Putri Utami Amalia, Zahro Yuli Anderson Arnold Aloanis Ani Solihat Aniko, Akhmad Iqbal Apriansah, Noval Dias Ariefin, Miftahul Audy Denny Wuntu Aulia, Sweet Nabila Imsaki Aviro, Iftitah Noranza Ayu, Nirendra Dyah Azhad, M. Naely Azhad, Muhammad Naely BARLINA RINDENGAN Bayu Wijayantini, Bayu Camelia, Camelia Chaleb Paul Maanari Chindy Kalengkongan Damayanti, Fauziah Diansari, Tatit Dinan, Fira Djois Sugiaty Rintjap Dwi Budi Santoso Evi Wahyuni, Evi Fachry Abda El Rahman Fadlilah, Fani Farha, Auva Novia Fatimawali . Fernando Nenabais Fitriani, Diana Novita Frenly Wehantouw Hafidzi, Ahmad Hasan Harianto Harianto Haris Hermawan, Haris I Wayan Gede Suarjana Irene V. Sani, Irene V. Irsyandi, Achmad Iskandar, Ashar Ismanto, Tomi istiqomah istiqomah Izzudin, Ahmad Jakub Saddam Akbar Jane Sulinda Tambas Jefriyanto Ismail Johanis J. Pelealu Johnly A Rorong Johnly A. Rorong Johnly A. Rorong Johnly Alfreds Rorong Johnly Rorong Johnly Rorong Julius Pontoh Jurike Kaunang Korompot, Abdul R.H. Lestari, Endang Putri M, Devy Angreani Maharani, Andhika Putra Andryan Mamondol, Oktavianus Martiana, Nina Max R.J Runtuwene Maya Sabrina, Adelia Annissa Megawati Nodjeng Meiske S. Sangi Meiske Sangi Mevia, Maulida Feren Arta Miftahul Jannah Molektuzzahro, Arila Momuat, Lidya Mongdong, Aldo Mongdong, Aldo G. Montolalu, Gisella T. Muchsin, Reyhan Muhammad Adhimawan Wijaya Muhammad Zaid M. M. Tanaty, Muhammad Zaid M. M. Murtalining Tyas, Wenny Murtaliningtyas, Wenny Musma Rukmana Mustapa Mustapa Mustapa, Mustapa Nainggolan, Verengki A Nenabais, Fernando Novitasari, Hevi Nugroho, Rifqi Maulana Adi Nuri, Rihadatul Aisylia Nursaid Nursaidah Nursaidah Nursaidah Nursaidah, Nursaidah Nurul Qomariah Obet Obet Oktavia, Erica Bella Oktaviansyah, Renaldy Dwi Pinkan, Aurelia Reghina Pomalingo, Moh Fikri Pratama, Lybel Vega Pratiwi, Ananta Dian Priyohadoko, Ndaru Tutus Purnomo, Wahyu Agung Adji Puspitadewi, Ira Putri, Septi Lenita Putri, Yulisya Salsabila Qurotul Aini Rachman, Avivatur Rahayu, Jekti Resti, Liana Reynal Maong, Reynal Rhamadanita, Mega Wahyu Ria Yuli Angliawati Ria Yuli Angliawati, Ria Yuli Riliani P. Maradesa RINDENGAN, BARLINA Riris Roisah, Riris Rofi'i, Imam Romadloni, Ririn Indah Rosidah Rosidah Rosma Hani Febrianti Rozzaid, Yusron Rusdiyanto Rusdiyanto Rusdiyanto Rusdiyanto Rusdiyanto, Rusdiyanto Sabtohadi, Joko Sanusi Gugule Saputra, Seno Saputri, Dian Mei Sari, Sinta Anggita Satrio, Ogik Fajar Seftiana, Angelita Sidabukke, Indah U. Br. Sodikin, Mohammad Faesal Sofianto, Mohammad Sri Rahayu, Yayu Stefan Marco Rumengan Suci L. Sidik Sukma Hadi, Nadia sulfiana, Icha Sumowo, Seno Suteja , Shintia Noviyanti Suwarno Suwarno Syamsi, Ibnu Darmawan Talcha Kirana Tatit Diansari Reskiputri, Tatit Diansari Tina, Lisa Agus Trina E. Tallei Trina Tallei Tungady, Jessica Tyas, Wenny Murtalining Utami, Aisyiah R. P. Vanda Kamu Vanda S. Kamu Vanda S. Kamu Verdiyanto, Verdiyanto Wahyu Eko Setianingsih Wardiyah, Silvi Wibowo, Yohanes Gunawan Widyabakti, Mega Anjar Wulandari, Aprilia Nadila Wydaswara, Mita Yayu Sri Rahayu, Yayu Sri Yurico, Bagus Zaenuri, Muhammad Mukamal Zahro, Aminatuz