Article Per Year (5 Year)
p-Index From 2021 - 2026
4.445
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Dan Industri Pangan Journal of Food and Pharmaceutical Science Sainteks Techno (Jurnal Fakultas Teknik, Universitas Muhammadiyah Purwokerto) Proceeding Seminar LPPM UMP Tahun 2014 Majalah Ilmiah MOMENTUM JURNAL PHARMASCIENCE Majalah Obat Tradisional PROSIDING SENATEK FAKULTAS TEKNIK UMP Pharmascience JURNAL FARMASI DAN ILMU KEFARMASIAN INDONESIA Jurnal Aplikasi Teknologi Pangan JRST (Jurnal Riset Sains dan Teknologi) Indonesian Food and Nutrition Progress PHARMACY: Jurnal Farmasi Indonesia (Pharmaceutical Journal of Indonesia) JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat) Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Abdimas UNWAHAS : Jurnal Pengabdian Masyarakat UNWAHAS Jurnal Inovasi Teknik Kimia Journal of Applied Science, Engineering, Technology, and Education Mattawang: Jurnal Pengabdian Masyarakat Jurnal Ilmiah Ibnu Sina (JIIS): Ilmu Farmasi dan Kesehatan Journal of Chemical Process and Material Technology Techno Research In Chemical Engineering Jurnal Pengabdian kepada Masyarakat (ABDIKEMAS) Molekul: Jurnal Ilmiah Kimia Media Farmasi Jurnal Tumbuhan Obat Indonesia Jurnal Kefarmasian Indonesia Indonesian Journal of Jamu
Alwani Hamad
Department Of Chemical Engineering, Faculty Of Engineering And Science, Universitas Muhammadiyah Purwokerto
Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering 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 Mechanical Engineering Medicine & Pharmacology Neuroscience Public Health Social Sciences Other

Published : 60 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 60 Documents
Search

 2   3   4   5   6 
Development of the Production of Curcumin Powder for Application in the Food Industry Alwani Hamad; Afwa Hayuningtyas; Bekti Wulan Sari; Mubshair Naveed
Research in Chemical Engineering Vol. 2 No. 1 (2023): March
Publisher : Universitas Muhammadiyah Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/rice.v2i1.52

Abstract

Curcumin has been identified as the most abundant bioactive constituent in turmeric (Curcuma longa) extract (2 - 8% w/w). Curcumin is used as a preservative, flavoring, and yellowish colorant agent in the food industry. Modern scientific studies have confirmed its anti-inflammatory, antioxidant, anti-carcinogenic, and antimicrobial properties. Curcumin is easily oxidized and light-damaged, and it is insoluble in water. This product's shelf life should be increased. Curcumin microencapsulation into powder solves these issues. This process has been used because of its low cost, equipment availability, continuous production, and ease of industry. Curcumin powder in food could be crude turmeric powder (0.58 - 3.14%w/w), curry powder (0.11 - 0.58%w/w), or spray dried turmeric oleoresin curcumin powder (40 - 50%w/w). Spray drying coats the curcumin core material into the matrix powder, improving stability. The wall material (gum arabic, maltodextrin, or chitosan) and emulsifying agent were dispersed in continuous phase with the curcumin core material to prepare the microencapsulated flowing powders. Several formulation modifications in spray drying methods, such as co-dried and binary blend materials, have been investigated to improve the stability of curcumin. Curcumin powder is becoming more popular as a treatment for a variety of ailments, as well as a compound that is generally regarded as safe. As a result, its application as a nutraceutical or functional food has the potential to be expanded further.   
Aktivitas Antibakteri Kombinasi Minyak Atsiri Cengkeh (Syzygium aromaticum) dan Kitosan pada Pengawetan Daging Ayam Alwani Hamad; Widya Ayu Dianata; Dwi Hartanti
Sainteks Vol 19, No 2 (2022): Oktober
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LPPM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/sainteks.v19i2.14904

Abstract

Penggunaan formalin sebagai bahan pengawet sangat berbahaya bagi tubuh manusia, maka perlu mencari alternatif pengawet alami pada makanan. Penelitian ini bertujuan untuk mengetahui aktivitas antibakteri campuran minyak atsiri cengkeh (MC) dan kitosan (K) terhadap Total Viable Colony (TVC). Pengawetan dilakukan dengan memasukkan potongan kecil daging ayam mentah ke dalam rendaman air yang berisi pengawet (MC&K) dengan komposisi tertentu (1250 µg/mL:3 mL, 6250 µg/mL:1 mL, 250 µg/mL:5 mL, 0 µg/mL: 3 mL, 1250 µg/mL:0 mL, 1250 µg/mL :3 mL:lecitin 0,5%, kontrol positif, formalin 10%) dan lama pengawetan selama 3, 6, 9, 12, 15 hari. Uji kandungan senyawa kimia minyak atsiri cengkeh dilakukan dengan Gas Chromatography-Mass Spectrometer (GC-MS) dan perhitungan TVC dengan metode turbidity menggunakan spektrofotometri. Hasil penelitian ini menunjukkan bahwa minyak atsiri cengkeh hasil penyulingan memiliki yield 1,47% dan senyawa dominanya yaitu eugenol 67%, Trans-β-Caryophyllene 25,64%, dan Humulene 2,66%. Penggunaan campuran pengawet (MC&K) memiliki aktivitas antibakteri yang signifikan berbeda (P<0,05) sehingga berpotensi untuk mengawetkan daging ayam mentah dan memperpanjang masa simpan daging ayam selama 6 hari (1250 µg/mL:3 mL, 6250 µg/mL:1 mL) dan 3 hari (1250 µg/mL:0 mL). Dari penelitian ini dapat disimpulkan bahwa pengawetan daging ayam mentah menggunakan campuran (MC&K) menghasilkan masa simpan yang lebih lama dibandingkan minyak atsiri cengkeh tunggal maupun kitosan. 
Decaffeination of Coffee Bean Using Fermentation Process: Effect of Starter Concentration and Varieties on The Reduction of Caffeine and Antioxidant Activity Alwani Hamad; Dwi Nugraheni; Bekti Wulan Sari; Mubshair Naveed
Research in Chemical Engineering Vol. 2 No. 2 (2023): September
Publisher : Universitas Muhammadiyah Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/rice.v2i2.85

Abstract

Coffee is a popular drink due to its special aroma and taste. Coffee contains caffeine that contributes a distinctive aroma to coffee, which can also be used as a quality parameter. However, if consumed excessively, it can have a negative impact on health. The decaffeination process using fermentation is one of the alternative methods to reduce the caffeine content without altering the characteristic taste and aroma of coffee. The objective of the study was to determine the influence of starter concentration (0-15%) and variety of coffee (Arabica and Robusta) in the decaffeination process using fermentation on reducing caffeine and the antioxidant activity of coffee products. The parameters were investigated regarding the chemical characteristics, including the concentration of caffeine, total flavonoid content (TFC), total phenolic content (TPC), and antioxidant activity tests using the DPPH free radical and FRAP methods. The results showed that the starter concentration and variety of coffee beans had a significant effect on the chemical characteristics (TPC and TFC) and antioxidant activity of decaffeinated coffee (p-value < 0.05). At a starting starter concentration of 5%, caffeine concentration was higher than a starter rate of 1% and did not significantly increase as stater up. Robusta coffee showed a higher decrease in caffeine compared to Arabica coffee.  
Nanoemulsion and Multilayer Nanoemulsion Encapsulated with Chitosan Improving The Stability and Bioaccessibilty of Curcumin Alwani Hamad; Afwa Hayuningtyas; Bekti Wulan Sari; Mubshair Naveed
Journal of Chemical Process and Material Technology Vol 2, No 2 (2023)
Publisher : Universitas Wahid Hasyim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36499/jcpmt.v2i2.9476

Abstract

Encapsulating lipophilic curcumin improves digestibility and bioavailability. Loading efficiency and droplet size are crucial when encapsulating curcumin into emulsion-based delivery systems. Since the thickness of the emulsifier layer is comparable to that of the radius of the oil droplet, one can deduce that the emulsifier layer is the primary component of the droplet's overall composition. Because the oil droplet radius matches the emulsifier layer thickness. Nanoemulsion (NE) is ideal for encapsulating, protecting, and delivering lipophilic nutraceuticals for food and food-related applications. Conventional emulsion has several-micrometer droplets. Chitosan-coated NE can deliver lipophilic bioactive substances. This is because it will better protect the core material. Phase separation was observed in the NE emulsion sample after it had been stored for three months, in contrast to the CNE emulsion sample. Multilayered emulsion is a multistep procedure that consists of emulsion droplets electrostatically stabilized by layers of alternatively charged emulsifiers and chitosan. The large surface area of nanoemulsions allows the acceleration of the chemical reactions occurring at the oil-water interface such as hydrolysis by lipases. There was a study that investigated the effect of nanosystems' interfacial composition using multilayer chitosan on the stability of curcumin during in vitro digestion, on lipids digestibility, cumin bioaccessibility and antioxidant activity, using a dynamic GI system.
Production of High Protein MOCAF (Modified Cassava Flour) Using Papain and Lactic Acid Bacteria Afifah, DIni Nur; Ma'ruf, Anwar; Putri, Regita Nanda; Santosa, Arif Prashadi; Hamad, Alwani
Molekul Vol 19 No 1 (2024)
Publisher : Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jm.2024.19.1.9712

Abstract

Wheat is one of Indonesia's primary sources of carbohydrates. However, the need for wheat still depends on imports. So, developing local flour based on Indonesia's natural resources is necessary. One source of carbohydrates easily found in Indonesia is cassava (Manihot esculenta crantz). Although there are many in Indonesia, the diversification of cassava-based products is still limited. In this research, MOCAF flour was developed and produced by fermenting cassava tubers with lactic acid bacteria. The enzymatic activity during the MOCAF (Modified Cassava Flour) production process is believed to change the physicochemical properties of cassava so that MOCAF products have characteristics similar to wheat flour and are expected to meet the gap between the demand and availability of flour. Even though it can potentially substitute wheat, MOCAF flour only has about 1% protein content, influencing dough rheology. According to the problem, a process modification was done by adding the enzyme papain (PAP) as a support enzyme to improve the performance of lactic acid bacteria (LAB). In order to study the effect of the papain enzyme, variations were made on the ratio of lactic acid starter: papain enzyme (LAB: PAP) and fermentation time. The ratio of (LAB: PAP) was varied to 40:1, 40:3, 40:5, 40:7, and 40:9, while the fermentation period was varied to 24, 48, 72, 96, and 120 hours. The fermentation was conducted by using cassava varieties of Singkur aerobically. The primary starter contained Lactobacillus, sp, developed by PT. Rumah Mocaf Indonesia and the papain enzyme used have an activity of 100,000 U/g. Data analysis showed that the addition of papain enzyme doses with a ratio to the lactic acid starter of 40:7 was able to produce MOCAF with the best characteristics: protein content, starch content, and swelling power of 3.72%, 9.99%, 16.00%, respectively. The data trend of research also showed that the number of papain enzymes only significantly affects starch content and swelling power. On the other hand, fermentation time has a significant effect on these three characteristics (protein, starch, swelling power).
Standardization of Ginger and Javanese Turmeric Crude Drugs and Total Flavonoid and Phenolic Content Profiles of Their Combination Hartanti, Dwi; Hamad, Alwani
JRST (Jurnal Riset Sains dan Teknologi) Volume 8 No. 2 September 2024: JRST
Publisher : Universitas Muhammadiyah Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/jrst.v8i2.22635

Abstract

A combination of ginger (Zingiber officinale Roscoe) and Javanese turmeric (Curcuma zanthorrhiza Roxb.) rhizomes is used by Baturraden, Central Java, people to treat an ailment called masuk angin. This study aimed to evaluate the quality profile of ginger and Javanese turmeric crude drugs and determine the total flavonoid content (TFC) and the total phenolic content (TPC) of combinations of both crude drugs in five different weight ratios. Standardization of crude drugs used parameters, methods, and standards of the compendial Indonesian Herbal Pharmacopeia (IHP). Ginger crude drugs met the standard in parameters of morphology, loss on drying, acid-insoluble ash, ethanol extractable, and water extractable, while morphology and values of loss on drying, acid-insoluble ash, ethanol extractable, water extractable, and volatile content of Javanese turmeric were within their respective specifications. The TFC of Javanese turmeric is lower than that of ginger, but the opposite trend was observed for TPC. The crude drug weight ratio significantly affected the TFC and TPC of the ginger and Javanese turmeric combination. The combination with the highest TFC and TPC was Formula IV (7.11±0.37 mg Quercetin equivalent (QE)/g) and Formula II (21.65±1.49 mg Gallic acid equivalent (GAE)/g), respectively.  Our study suggested that ginger and Javanese turmeric crude drugs were not of good quality, and their mixture in weight ratio of 25-75 provided the highest TPC warrant for further bioactivity evaluations.
The Effect of Infusion of Syzygium polyanthum (Wight) Walp. Leaves as Natural Preservative Chicken Meats Hartanti, Dwi; Djalil, Asmiyenti Djaliasrin; Hamad, Alwani; Yulianingsih, Nur
Jurnal Kefarmasian Indonesia VOLUME 9, NOMOR 1, FEBRUARI 2019
Publisher : Pusat Penelitian dan Pengembangan Biomedis dan Teknologi Dasar Kesehatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/jki.v9i1.1100

Abstract

Syzygium polyanthum (Wight) Walp. (Indonesian bay leaf) is known for possessing antimicrobial activity that might be applied for natural food preservative. In this study, we analyzed the constituents of infusion of S. polyanthum leaves and evaluated its potency as the preservative of fresh chicken meats. The infusions were prepared with the method described in Indonesian Pharmacopeia. Phytochemical content of infusion of S. polyanthum leaves was analyzed by qualitative phytochemical screening using colorimetric methods. Its application for preservative of fresh chicken meat was evaluated based on its activity in inhibiting the growth of bacteria on the meats as well as the physical observation of the preserved meats. The infusion of S. polyanthum leaves contained flavonoids, tannins, and saponins. The infusion at the optimum concentration of 10% was capable of inhibiting bacterial growth on chicken meats and extending their shelf life up to 3 days in temperature of 3-7ºC.
Preservation Potential and Microbial Growth Inhibitory Effect Of Galangal (Alpinia galanga (L.) Willd.) And Lemongrass (Cymbopogon citratus (DC.) Stapf) Oils And Extracts On Chicken (Gallus domesticus) Fillets Hartanti, Dwi; Pradani, Dea Yulinestria; Nurlaeli, Eli; Fadlilah, Intan Nur; Syah Putri, Tina; Djalil, Asmiyenti Djaliasrin; Hamad, Alwani
Media Farmasi Vol 20 No 2 (2024): Media Farmasi Edisi Oktober 2024
Publisher : Jurusan Farmasi Poltekkes kemenkes Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/mf.v20i2.993

Abstract

Galangal (Alpinia galanga (L.) Willd.) and lemongrass (Cymbopogon citratus (DC.) Stapf) are spices known for their antimicrobial activity and potentially developed into a natural food preservative. This study evaluated the potential development of galangal and lemongrass oils and extracts for natural food preservatives. The essential oils and water extracts of galangal and lemongrass were obtained by water and steam distillation and infusion methods, respectively. Chicken fillets were immersed in three concentrations of galangal and lemongrass oils and extracts, with sterile water as the control. The fillets were tightly closed, kept in the refrigerator for 15 days, and evaluated for their preservation potential and microbial inhibitory activity on days 3, 6, 9, 12, and 15. The chicken fillet preservation potential was evaluated by comparing the time spoilage signs started to be observable in the control and treatment groups. The percent of microbial growth inhibition (%MI) was calculated from optical density (OD) and was used as the antimicrobial activity parameter. The %MI was analyzed by two-way ANOVA at α=0.05. Treatment and storage time significantly affected %MI. Galangal extracts at 10 and 20% delayed rancid odor, off-texture, and slime formation for nine days. Microbial growth inhibitory activity was shown by galangal oil at 0.25, 1.25, and 6.25 mg/ml and galangal extract at 20%. In conclusion, galangal extract at 20% was the most promising sample potentially developed into a natural chicken fillet preservative.
Crude Drugs Standardization, Total Flavonoid and Phenolic Content Profile, and Antimicrobial Activity of Red Ginger and Lemongrass Combination Puspitasari, Adinda; Hamad, Alwani; Hartanti, Dwi
Jurnal Tumbuhan Obat Indonesia Vol. 17 No. 2 (2024): December 2024
Publisher : Universitas Tidar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31002/jtoi.v17i2.2008

Abstract

Baturraden people use a combination of red ginger rhizomes and lemongrass leaves for the treatment of masuk angin. This study aims to evaluate the quality profile of red ginger and lemongrass crude drug, total flavonoid content (TPC), total phenolic content (TFC), and the antimicrobial activities of their combination water extracts. The quality of both crude drugs was standardized to Indonesian Herbal Pharmacopeia (IHP). The TPC and TFC of red ginger and lemongrass combination in five different ratios were determined by standard UV-Vis spectrophotometry methods. The antimicrobial activity was evaluated using the microdilution method against patient-isolated multidrug-resistant (MDR) Staphylococcus aureus and Candida albicans. Lemongrass crude drugs were of good quality, while red ginger did not meet the acid-insoluble ash and volatile matter content requirements. The combination showed the highest TFC in a 75:25% ratio, while that of TPC was 50:50%. All combinations of lemongrass and red ginger extracts inhibited MDR Staphylococcus aureus and Candida albicans with a minimum inhibitory concentration (MIC) of 0.16 mg/ml. Candida albicans were more susceptible to the combination extracts. Red ginger rhizomes and lemongrass leaves 75:25% and 50:50% ratios showing comparable effects to the respective components. Hence, the combination of red ginger and lemongrass in 75:25 and 50:50% ratios potentially developed further for their masuk angin efficacy.
Antioxidant Properties of Various Yacon Leaf Water Extracts and Physicochemical Profile of Decoction During Refrigerated Storage Wicaksana, Firman; Hartanti, Dwi; Hamad, Alwani
JURNAL FARMASI DAN ILMU KEFARMASIAN INDONESIA Vol. 11 No. 2 (2024): JURNAL FARMASI DAN ILMU KEFARMASIAN INDONESIA
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jfiki.v11i22024.128-136

Abstract

Background: Yacon (Smallanthus sonchifolius (Poepp.) H.Rob.) leaves show promising antioxidant properties, and have traditionally been  used for diabetes management in Baturraden, Banyumas, Central Java, Indonesia. This study evaluated the effects of traditional extraction methods and crude drug-to-solvent ratios on the content and activity of antioxidants and physicochemical properties of yacon leaf water extracts during storage. Methods: Crude drugs were extracted by infusion, short-time decoction, and longer-time decoction at ratios of 1:10, 1:20, and 1:100 (w/v). Antioxidant content was analyzed using standard total flavonoid content (TFC) and total phenolic content (TPC). The antioxidant activity was evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity and ferric-reducing antioxidant power (FRAP) assays. Yacon leaf water extracts at a ratio of 1:20 (w/v) were stored in tightly closed bottles at 4±2°C for 26 days. The organoleptic characteristics, color, pH, TFC, TPC, and DPPH scavenging activity were evaluated on days 0,1, 3, 6, 12, 18, and 26. Results: The different methods and crude drug-to-water ratios generated different antioxidant activities and contents of the yacon extracts. Yacon leaf decoction for 15 min in a ratio of 1:20 (w/v) produced extract with the best scavenging activity (450.27±5.48 mM Trolox equivalent (TE)/100 g dry weight (DW)), TFC (6.43±0.18 mg Quercetin equivalent (QE)/g DW), and TPC (3.91±0.04 mg gallic acid equivalent (GAE)/g DW). The yacon leaf decoction started to undergo aroma and PH changes on days 3 and 6, respectively. On day 12, the TFC, TPC, and DPPH SA of yacon leaf decoction remained 93.93±3.70, 96.52±1.81, and 89.99±0.91% of the freshly prepared extract, respectively. Conclusion: Our results suggest that extraction using the decoction method for 15 min at a water-to-crude drug ratio of 1:20 (w/v) generated an extract with the best antioxidant profile, which chemically started to change on day 12 during refrigerated storage.
Co-Authors Abdul Haris Mulyadi Afifah, Dini Nur Afwa Hayuningtyas Afwa Hayuningtyas Amiratus Sholekhah Andi Ghina Septhea Andi Ghina Septhea Andi Ghina Septhea, Andi Ghina Anwar Ma&#039;ruf Anwar Ma’ruf Anwar Ma’ruf Ardi Wiranata Arianingsih, Elfa Asmiyenti D. Djalil Asmiyenti Djaliasrin Djalil Asmiyenti Djalisrin Djali Bekti Wulan Sari Bekti Wulan Sari Bekti Wulan Sari Betty Ika Hidayah Charisma, Shintia Lintang Dea Y. Pradani Denia Awanda Putri Denia Awanda Putri Desiana Pradiyanti Dianita Yulia Sukma Dewi Dodi Siraj Muamar Zain Dwi Hartanti Dwi Hartanti Dwi Hartanti Dwi Hartanti Dwi Hartanti Dwi Hartanti Dwi Hartanti Dwi Hartanti Dwi Nugraheni Eka Yuliani Saputri Eka Yuliani Saputri Eli Nurlaeli Eli Nurlaeli Eli Nurlaeli, Eli Endar Pusapawiningtyas Endar Puspawiningtyas Endar Puspawiningtyas Endar Puspawiningtyas Endar Puspawiningtyas Endar Puspawiningtyas, Endar Fadlilah, Intan Nur Fitri Atyani, Fitri Fitriyani Fitriyani Ganda Kurniawan Ganda Kurniawan, Ganda Giswantara Giswantara Haq, M Tsabit Sofatul Haryanto, Totok Haryo Wibisono Haryo Wibisono Hasanah, Yeti Rusmiati Heru Sutopo Heru Sutopo Heru Sutopo Hidayah Anisa Fitri Hierro Azi Priawan Hierro Azi Priawan Intan Nur Fadlilah Istifah Istifah, Istifah Jeri Rinawati Kristiono Kristiono M. Gigih Panji Mahardika, M. Gigih Panji Ma'ruf, Anwar Magribi, Imam Maulana Mauliana, Dinda Mubshair Naveed Mubshair Naveed Mubshair Naveed Muliastri Mentari Naveed, Mubshair Neni Damajanti, Neni Noni Indriani Nur Afifah Andriyani Nur Afifah Andriyani Nur Afifah Handayani Nur Afifah Handayani, Nur Afifah Nur Annisa Septiyaningrum Nur Yulianingsih Nurul Fadhilah Deni Saputri Nurul Fadhilah Deni Saputri, Nurul Fadhilah Deni Pinyapat Jitphongsaikul Pinyapat Jitphongsaikul Pinyapat Jitphongsaikul Pradani, Dea Yulinestria Puspitasari, Adinda Putri, Regita Nanda Regawa Bayu Pamungkas Rinawati, Jeri Rizky Destya Sary Santosa, Arif Prashadi Septian Chandra Sasmita Shintia Lintang Charisma Shintia Lintang Charisma Sintia Jumitera Suparman Suparman Syah Putri, Tina Syarifah, Arini Tina Syah Putri Tri Nur Chasanah Vishal Chherti Wahyu Utaminingrum Wardani, Tri Kusuma Wicaksana, Firman Widya Agustina Widya Agustina Widya Ayu Dianata Wiwin Anggraeni Yulianingsih, Nur Yulianti , Henti