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All Journal WIDYATAMA Dharmakarya : Jurnal Aplikasi Ipteks Untuk Masyarakat JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) agriTECH Proceeding of International Congress Jurnal Sains dan Teknologi Pangan Jurnal Ilmu Pangan dan Hasil Pertanian Pro Food AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat International Journal for Educational and Vocational Studies Jurnal Teknologi Hasil Pertanian International Journal of Advance Tropical Food (IJATF) IJECS: Indonesian Journal of Empowerment and Community Services Literasi: Jurnal Pengabdian Masyarakat dan Inovasi Journal of Food and Agricultural Product Journal of Technology and Food Processing (JTFP) Midang Prosiding Seminar Nasional Unimus Jurnal Indonesia Mengabdi

Catur Budi Handayani

Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Veteran Bangun Nusantara

Author-ID : 274018

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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SIFAT FISIK, KIMIA DAN ORGANOLEPTIK PERMEN JELLY TOMAT DENGAN VARIASI JENIS GULA DAN BAHAN PEMBENTUK GEL Catur Budi Handayani; Sri Hartati; Afriyanti Afriyanti
AGRISAINTIFIKA: Jurnal Ilmu-Ilmu Pertanian Vol 5, No 2 (2021): Agrisaintifika
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara Sukoharjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v5i2.2078

The purpose of this study was to determine the characteristics of the physical, chemical characteristic (reducing sugar content) and organoleptic characteristic (taste, preference) tomato jelly with various types of sugar (glucose, dextrose and sucros and gelling agents (agar and jelly powder) are added. The study used a factorial design. The results showed that the water content of the tomato jelly candy ranged from 7.4 to 10.03% and there was no significant difference between all treatments. The reducing sugar content ranged from 0.59 to 3.46% and there was a significant difference between candy using dextrose and other types of sugar. The organoleptic characteristic of taste showed that the most preferred tomato jelly candy was candy made using sucrose and agar with a score of 3.03 (delicious) and the least preferred was jelly candy with dextrose agar. The overall organoleptic test of liking showed that the most preferred candy was candy made with glucose agar and the least preferred candy was candy made using dextrose agar. Keywords: agar, jelly powder, tomato jelly candy, sugar

Pengaruh Dosis Pemupukan dengan Puktan Granul Terhadap Pertumbuhan dan Uji Kompatibilitas Bibit Tanaman Pangan dan Holtikultura Catur Rini Sulistyaningsih; Catur Budi Handayani
AGRISAINTIFIKA: Jurnal Ilmu-Ilmu Pertanian Vol 1, No 2 (2017): Agrisaintifika
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara Sukoharjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v1i2.48

Penelitian ini bertujuan untuk menguji pupuk organik padat dalam bentuk granul terhadap pertumbuhan bibit tanaman uji (pepaya,kelengkeng, rambutan, jeruk, padi, sorgum dan sawi) dan mengetahui kompatibilitas akar bibit tanaman terhadap pupuk organik. Metode penelitian dibagi dalam 2 tahapan yaitu perkecambahan dan pembibitan. Hasil penelitian ini menunjukkan bahwa berdasarkan uji statistik terhadap hubungan antara pemberian dosis pemupukan terhadap tinggi dan jumlah helai daun pepaya, kelengkeng, rambutan, padi, sorgum, sawi, dan jeruk menunjukkan bahwa pemupukan menggunakan pupuk tani granul pada gradasi 20 gram, 30 gram, dan 40 gram tidak memiliki pengaruh yang signifikan terhadap tinggi tanaman dan jumlah helai daun. Untuk bobot tanaman baik bobot tanaman segar maupun kering tertinggi pada umumnya pada dosis pupuk 40 gram, kecuali tanaman sorgum tertinggi pada dosis 30 gram. Untuk root to shoot ratio tertinggi pada umumnya juga pada dosis pupuk 40 gram, kecuali pada tanaman sorgum tertinggi pada dosis pupuk40 gram, kecuali pada tanaman sorgum tertinggi pada dosis pupuk 20 gram. Uji kompatibilitas tertinggi pada dosis pupuk 40 gram pada tanaman padi, kelengkeng dan jeruk. Pada dosis 30 gram tertinggi pada tanaman rambutan, dan tertinggi pada dosis 20 gram pada tanaman pepaya dan sawi. Dan untuk tanaman sorgum baik pada dosis 20 gram, 30 gram dan 40 gram kolonisasi 0%.Kata Kunci : pupuk organik, kompatibilitas, bibit

IbM Diversifikasi Pangan “Pemanfaatan Pangan Lokal” bagi Siswa SMK N 2 Sukoharjo Afriyanti Afriyanti; Sri Hartati; Catur Budi Handayani; Novian Wely Asmoro; Febbi Nurahmawati
IJECS: Indonesian Journal of Empowerment and Community Services Vol 1, No 1 (2020)
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ijecs.v1i1.777

Nasi beras masih menjadi makanan pokok favorit untuk masyarakat Indonesia. Jika belum mengkonsumsi nasi serasa belum makan. Salah satu program yang dicetuskan oleh pemerintah untuk mengubah pola pikir tersebut adalah dengan adanya program diversifikasi pangan yaitu pola penganekaragaman konsumsi pangan. SMK Negeri 2 Sukoharjo merupakan salah satu sekolah kejuruan yang memiliki jurusan Teknologi Pengolahan Hasil Pertanian (TPHP). Jurusan ini sangat berkaitan dengan program diversifikasi pangan sebagai salah satu cara meningkatkan ketahanan pangan. Oleh karena itu, siswa di jurusan ini perlu dibekali dengan pemahaman dan keterampilan tentang diversifikasi pangan pemanfaatan pangan lokal, terutama Kabupaten Sukoharjo. Metode kegiatan yang dilakukan melalui beberapa tahap yaitu : pertama, penyuluhan dan pemberian materi terkait diversifikasi pangan dan pengolahan pangan lokal; kedua, pelatihan dan praktek pembuatan tepung mocaf; ketiga, evaluasi kegiatan penyuluhan dan pelatihan yang telah dilakukan melalui pembandingan hasil pretest dan postest. Apabila terjadi peningkatan pemahaman peserta, yaitu peningkatan nilai menjadi ≥ 70 maka kegiatan ini dikatakan berhasil. Hasil menunjukkan nilai rata-rata pretest 60 dan nilai akhir postest 85,5. Hal ini menunjukkan program ini berhasil karena mengalami peningkatan nilai > 70.

INTRODUKSI MOCAF (MODIFIED CASSAVA FLOUR) SEBAGAI PENDUKUNG DIVERSIFIKASI DAN KETAHANAN PANGAN MASYARAKAT DAWIS 1 RT 03/24 JEBRES Novian Wely Asmoro; Sri Hartati; Catur Budi Handayani
Dharmakarya Vol 10, No 4 (2021): Desember, 2021
Publisher : Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/dharmakarya.v10i4.35495

Pemahaman dan kepedulian masyarakat terkait diversifikasi pangan sangat penting dan memberikan kontribusi bagi ketahanan pangan masyarakat khususnya keluarga dalam lingkup kecil, terlebih lagi pada kondisi pandemi Covid-19 yang terjadi saat ini. Dasawisma 1 (Dawis 1) RT 03/24 Kelurahan Jebres Kecamatan Jebres Surakarta merupakan lingkup organisasi kecil tingkat RT yang menjadi mitra kegiatan pengabdian masyarakat. Tujuan kegiatan pengabdian adalah pengenalan tepung Mocaf sebagai salah satu cara untuk meningkatkan pemahaman masyarakat mengenai diversifikasi dan ketahanan pangan. Metode kegiatan yang dilakukan melalui empat tahap antara lain: (1). sosialisasi diversifikasi pangan dan ketahanan pangan; (2). penyuluhan dan pemberian materi tepung Mocaf dan olahannya; (3). introduksi praktek mandiri olahan produk mocaf; (4). evaluasi kegiatan penyuluhan dan pelatihan yang telah dilakukan melalui pembandingan hasil pretest dan postest. Kegiatan dinyatakan berhasil apabila terjadi peningkatan pemahaman peserta sebesar >75%. Kegiatan pengabdian kepada masyarakat telah berjalan dengan baik dan diikuti 80% mitra yang menjadi sasaran. Berdasarkan evaluasi hasil kegiatan menunjukan adanya peningkatan pengetahuan bagi masyarakat mitra yaitu rata-rata peningkatan pemahanan sebesar 77,5%.

Potensi Probiotik Indigenus Lactobacillus plantarum Dad 13 pada Yogurt dengan Suplementasi Ekstrak Ubi Jalar Ungu untuk Penurun Diare dan Radikal Bebas Agustina Intan Niken Tari; Catur Budi Handayani; Sudarmi Sudarmi
agriTECH Vol 36, No 1 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The purpose of this study was studying the effectiveness of selected indigenous probiotic strains (Lactobacillus plantarum Dad 13) in yoghurt with purple sweet potato extract suplementation as reducing diarrhea and free radicals on white rats albino Norway rats (Rattus novergicus) Sprague dawley strain. The study was designed using factorial completely randomized design, with treatment of purple sweet potato extract yogurt without probiotics (P0), purple sweet potato extract yogurt with probiotic (P1) to 2 groups of male Sprague dawley rats were treated without Enteropathogenik Escherichia coli (EPEC) ATCC 35218 (E0) and with Enteropathogenik Escherichia coli (EPEC) ATCC 35218 (E1). Probiotic treatment was conducted using the sonde at day 1st to 21st at a dose of 1 ml / 120 g weight or average 109 CFU/ ml. While the treatment of EPEC ATCC 35218 was conducted using the sonde at dose of 106 CFU/ml on day 7th to 14th. The observed parameters include fecal water content, water content of cecum, malonaldehide levels (MDA) blood and liver. The results showed that (1) There was interaction between the treatment of indigenous probiotic yogurt purple sweet potato extract and EPEC ATCC 35218 on water content of faecal, water content of cecum, MDA levels blood and liver (2).Culture of Lactobacillus plantarum Dad 13 was able to provide health effects as reducing of diarrhea and free radicals.ABSTRAKPenelitian bertujuan mempelajari efektivitas strain probiotik indigenus terpilih (Lactobacillus plantarum Dad 13) pada yogurt dengan suplementasi ekstrak ubi jalar ungu sebagai penurun diare dan radikal bebas pada tikus putih albino Norway rats (Rattus novergicus) galur Sprague dawley. Penelitian dirancang menggunakan rancangan acak lengkap faktorial, dengan perlakuan yogurt ekstrak ubi jalar ungu tanpa probiotik (P0), yogurt ekstrak ubi jalar ungu dengan probiotik (P1) terhadap 2 kelompok tikus Sprague dawley jantan yang diberi perlakuan tanpa enteropathogenik Escherichia coli (EPEC) ATCC 35218 (E0) maupun dengan enteropathogenik Escherichia coli (EPEC) ATCC 35218 (E1). Pemberian probiotik dilakukan dengan metode sonde pada hari ke-1 sampai 21 dengan dosis 1 ml/ 120 g BB tikus percobaan atau rata-rata 109 CFU/ml. Sedangkan perlakuan EPEC ATCC 35218 dilakukan dengan metode sonde sebanyak 106 CFU/ml pada hari ke 7 sampai ke 14. Parameter yang diamati meliputi kadar air feses, kadar air sekum, kadar malonaldehide (MDA) darah dan hati. Hasil penelitian menunjukkan bahwa (1). Terdapat interaksi perlakuan antara pemberian EPEC ATCC 35218 dan probiotik indigenous pada yogurt ekstrak ubi jalar ungu terhadap kadar air feses, kadar air sekum, kadar MDA darah dan kadar MDA hati tikus uji. (2). Kultur Lactobacillus plantarum Dad 13 yang ditambahkan pada yogurt ekstrak ubi jalar ungu mampu memberi efek kesehatan sebagai penurun diare dan radikal bebas.

Sinbiotik Ekstrak Ubi Ungu dan Probiotik Lokal pada Yogurt: Kesehatan Pencernaan, Hematologi, dan Sistem Imun Agustina Intan Niken Tari; Catur Budi Handayani; Sri Hartati
agriTECH Vol 40, No 4 (2020)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The bacteria presence in the gastrointestinal tract is one of the important factors determining the support for body health among others. Therefore, it is essential to maintain a population balance, possibly achieved by consuming local probiotic-based sinbiotic yoghurt. The purpose of this study, therefore, was to evaluate the effectiveness of purple sweet potato extracts and local probiotics supplemented in yogurt by a healthy profile. Furthermore, the Health parameters evaluated include gastrointestinal (faecal water), hematology (number of erythosit, leukocyte, hemoglobin and hemtocrit) and immune system (antibody titer) in Spraque dawley albino mice. This study was performed using a Completely Randomized Design on 30 rats divided into 6 groups. Therefore, those in group K- were administered distilled water from day 1st -21st, YTP = yogurt without probiotics from day 1st -21st, YDP = probiotic yogurt from day 1st- 21st, YTP+E = yogurt without probiotic from day 1st- 21st, interspersed EPEC on day 8th – 14th, YDP+E = yogurt from day1st- 21st, interspersed EPEC on day 8th-14th, K + = water from day 1st- 21persed EPEC on day 8th – 14th, YDP+E = probiotic yogurt from day1st- 21st, then fed EPEC on day 8th- 14th. The results showed the effectiveness of probiotic yogurt treatment with purple sweet potato extract supplementation in healthy gastrointestinal (faecal water), hematology (number of erythrocyte, leukocyte, hemoglobin and hematocrit) and immune system (titre antibodies). This phenomenon results from infection by EPEC (Enteropathogenic Eshericchia coli), which is responsible for diarrhea. Furthermore, the YDP treatment possessed a water content characterized by 48.42% feces, while the number of erythrocytes, leucocytes, haemoglobin and hematocrit were 8,58x106/μl, 14,15 x106/μl, 13.98 g/dL and 47,67 mL%, respectively. Moreover, 6,42 log of antibody titers was also determined.

Sifat Fisika dan Kimia Yogurt Sinbiotik Kering Beku dengan Variasi Sukrosa Amelia Ayu Kusumaningtyas; Catur Budi Handayani; Sri Hartati
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 3, No 2 (2019)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v3i2.4535

ABSTRACTYogurt is a fermented milk product made by adding lactic acid bacteria Streptococcus thermophillus and Lactobacillus bulgaricus. Sinbiotic yogurt is one of the fermentation products that is being developed and is made by adding Lactobacillus plantarum Dad 13 as a probiotic and Lactobacillus plantarum Dad 13 as a probiotic and purple sweet potato as a prebiotic. Freeze dried synbiotic yogurt is a product made with freeze dried. When dry, cryoprotectant microbial cells need to be added to survive. Cryoprotectant used is sucrose. The purpose of this study was to study the effect of sucrose composition as cryoprotectant on physical (rehydration time) and chemical (air content, total insoluble air solids, vitamin C content and protein content) freeze dry synbiotic yogurt. The experimental design used was a completely randomized design (CRD), with variations of sucrose 0%, 2.5%, 5% and 7.5%. The data obtained were analyzed using Analysis of Variance (ANOVA) with a significance level of 5%. The results of the analysis of physical characteristics (rehydration time) freeze dry synbiotic yogurt between 31.34-40.19 seconds, and the concentration of sucrose does not conflict with the rehydration time. The results of the analysis of chemical properties (water content and vitamin C) freeze dry synbiotic yogurt between 6.20-6.63% and 0.16-0.24%. Sucrose concentration had no significant effect on water content and vitamin C. The results of the analysis of chemical properties (total insoluble air and protein insoluble solids) yogurt contained 50% -50.62-62.95% and 7.66-16.26%. Sucrose concentration significantly affects total insoluble solids in air and protein.Keywords: chemical; freeze dried; physic; sucrose; synbiotic yogurt ABSTRAKYogurt adalah produk hasil fermentasi susu yang dibuat dengan menambahkan bakteri asam laktat Streptococcus thermophillus dan Lactobacillus bulgaricus. Yogurt sinbiotik merupakan salah satu produk hasil fermentasi yang sedang dikembangkan dan dibuat dengan menambahkan bakteri asam laktat (BAL) Lactobacillus plantarum Dad 13 sebagai probiotik dan ubi ungu sebagai prebiotik. Yogurt sinbiotik kering beku merupakan produk yang diproses dengan pengeringan beku. Pada saat pengeringan beku, perlu ditambahkan pelindung (cryoprotectant) supaya sel mikrobia dapat bertahan hidup. Cryoprotectant yang digunakan adalah sukrosa. Tujuan dari penelitian ini untuk mengetahui pengaruh konsentrasi sukrosa sebagai cryoprotectant terhadap sifat fisika (waktu rehidrasi) dan kimia (kadar air, total padatan tidak larut air, kadar vitamin C dan kadar protein) yogurt sinbiotik kering beku. Rancangan percobaan yang digunakan adalah rancangan acak lengkap (RAL), dengan variasi sukrosa 0 %, 2,5 %, 5% dan 7,5 %. Data yang diperoleh dianalisis menggunakan Analysis Of Variance (ANOVA) dengan tingkat signifikansi 5 %. Hasil dari analisis sifat fisika (waktu rehidrasi) yogurt sinbiotik kering beku berkisar antara 31,34-40,19 detik, dan konsentrasi sukrosa tidak berpengaruh nyata terhadap waktu rehidrasi. Hasil dari analisis sifat kimia (kadar air dan vitamin C) yogurt sinbiotik kering beku berkisar antara 6,20-6,63 % dan 0,16-0,24 %. Konsentrasi sukrosa tidak berpengaruh nyata terhadap kadar air dan vitamin C. Hasil dari analisis sifat kimia (total padatan tidak larut air dan protein) yogurt sinbiotik kering beku berkisar antara 50,95-62,95 % dan 7,66-16,26 %. Konsentrasi sukrosa berpengaruh nyata terhadap total padatan tidak larut air dan protein.Kata Kunci: fisika; kering beku; kimia; sukrosa; yogurt sinbiotik

Karakteristik Fisik dan Organoleptik Produk Mocatilla Chips dari Tepung Mocaf dan Jagung Novian Wely Asmoro; Sri Hartati; Catur Budi Handayani
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 1, No 1 (2017)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v1i1.1354

The aim of this study was to determined the effect of mocaf flour and maize to the mocatilla chips physical properties and organoleptic properties. The study design using RAL method with one parameter added mocafflour as much as 0% as control, 15%, 30%, 45% and 60% (w / w). Each treatment using 3 experimental replicated unit. Analysis of texture products include mechanical testing, moisture content test and organoleptic test. Added mocaf flour ranging from 15% to 60% in the mocatilla chips no significant effect on water content but caused changes in texture becomes harder to value% deformation increased from 20.39% to 30.53%. Organoleptic characteristics on mocatilla chips has changed in color, taste, aroma and texture after adding mocaf flour compared with control, and overall the highest score of 4.6 panelists acceptance found on the product mocatilla chips with the addition of as much as 15%, so the addition of mocaf flour 15% can be used for the production mocatilla chips. it is not different physical characteristics and organoleptic with control (0% mocaf).

Effect of Cryoprotectant Concentration on Starter Culture Viability Sinbiotic Yogurt with Freeze Dried Sweet Potato Extract Supplementation Agustina Intan Niken Tari; Catur Budi Handayani; Sri Hartati
International Journal of Advance Tropical Food Vol 2, No 1 (2020): May
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/ijatf.v2i1.6095

Synbiotic yogurt with purple sweet potato extract supplementation as prebiotics and Lactobacillus plantarum Dad 13 isolated from buttermilk as probiotics has potential as functional food, but requires low storage temperatures. The freeze drying technique requires cryoprotectant as a protective material for products such as yogurt. The purpose of this study was to determine the effect of sucrose concentration on the level of viability of Lactic Acid Bacteria and Lactobacillus plantarum. This study used a Completely Randomized Design with one factor : concentration of sucrose as cryoprotectant: 0%, 2.5%, 5%, 7.5%, and was carried out in three replications. The results showed that the concentration of sucrose significantly affected the yield of freeze dried synbiotic yogurt, total Lactic Acid Bacteria (LAB) after freeze drying, and total Lactobacillus plantarum before and after freeze drying, but did not significantly total amount of LAB before freeze drying. The best treatment, shown in frozen dried synbiotic yogurt with a sucrose cryoprotectant concentration of 5%. The treatment has the following characteristics: yield, 14.797%, total Lactic Acid Bacteria 1.98x 109 CFU / ml before freeze drying, 9.28x 108 CFU / ml after freeze drying, total Lactobacillus plantarum 8.23 x 108 CFU / ml before freeze drying and 6.81 x 108 CFU / ml after freeze drying.

Chemical and Physical Characteristics of Cooking Oil After Tempeh Frying Sri Hartati Afriyanti; Catur Budi Handayani; Catur Budi Handayani; Cindhe Putri Larasati
International Journal of Advance Tropical Food Vol 1, No 1 (2019)
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/ijatf.v1i1.4932

This study aims to determine the effect of seasoning and type of oil on chemical and physical characteristics of cooking oil after being used for tempeh frying. This factor needs to be learned to understand how to handle it. The experimental design used in this study was a factorial completely randomized design with two treatments, namely, (A) Seasoning consisting of (A1) No Seasoning and (A2) Seasoning. The second treatment is the type of oil (B) consisting of: (B1) bulk oil, (B2) GM oil, (B3) Sunco oil. The experiment was repeated 3 times so that 18 experimental units were obtained. The parameters measured were free fatty acid levels, oil color and water content. The results showed that seasoning and type of oil affect the levels of free fatty acids, oil color and water content. The highest free fatty acid levels were obtained from seasoned tempe frying using bulk oil of 1.53%. The yellowest oil color and the highest water content obtained from seasoning tempeh frying using bulk oil of 32.07 and 0,06%.

Co-Authors A. Intan Niken Tari A. Intan Niken Tari A.Intan Niken Tari Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti, Afriyanti Agustina Intan Niken Tari Agustina Intan Niken Tari Agustina Intan Niken Tari, Agustina Intan Ahimsa Kandi Sariri Amelia Ayu Kusumaningtyas Asmoro, Novian Wely Bahri, Rizal Bovi Wira Harsanto Catur Rini Sulistyaningsih Catur Rini Sulistyaningsih Cindhe Putri Larasati Cindhe Putri Larasati Dwi Cahyo Nugroho Fajar Rasidin Weni Febbi Nurahmawati Harsanto, Bovi Wira Intan Niken Tari Intan Niken Tari Listyana Dewi Farahdiga Ludfia Windyasmara, Ludfia margaretha ratna yasinta MUHAMMAD ARIFIN Muhammad Rivai Muhammad Zasir Mustofa Muharomah Nur Aini Muthi'ah Muthi'ah Nahrowi, Fauzan Nurahmawati, Febbi Retno Widyastuti Retno Widyastuti, Retno Rika Rahmawati Rio Irawan Rosita Dewati, Rosita Sri Hartati Sri Hartati Sri Hartati Afriyanti Sudarmi Sudarmi Tari, Agustina Intan Niken Wardana, Wardana Kusuma Weni, Fajar Rasidin Yoesti Silvana Arianti

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