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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Natur Indonesia Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Majalah Kulit, Karet, dan Plastik agriTECH Indonesian Food and Nutrition Progress Biosaintifika: Journal of Biology & Biology Education Jurnal Pengelolaan Laboratorium Pendidikan Buletin Anatomi dan Fisiologi (Bulletin of Anatomy and Physiology) Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan

Indrati, Retno

Department Of Food And Agricultural Product Technology, Faculty Of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No.1 Bulaksumur, Yogyakarta, Indonesia 55281

Author-ID : 2869793

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Medicine & Pharmacology Public Health

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Karakteristik Trypsin Inhibitor dan Penjajagan Sebagai Komponen Makanan Fungsional Penderita Diabetes (IIDM) Bayu Kanetro; Zuheid Noor; Sutardi Sutardi; Retno Indrati
agriTECH Vol 25, No 4 (2005)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Trypsin inhibitors (TI) are substances which, when added to a mixture of a trypsin and a subtrate, bind to the enzyme and render it to decrease in the rate of substrate cleavage. These inhibitors are nonglycosylated, water-soluble (albumin) that account for about 0,2-2 % of the total soluble protein of the legume seeds. Two major families of trypsin inhibitors have been described in legumes: the Bowmen-Brix-type (BBI) and the Kunitz-type inhibitors (KTI). They are distinct families of proteins, as evidenced by their molecular weights, compositions, and amino acid sequences. Because of their unique pharmacological properties, these inhibitors hold considerable promise in clinical applications in their field of medicine. At least one inhibitor in soybeans, the BM, has been shown to have clear anticarcinogenic activity in both in vitro and in vivo carcinogenic Trypsin inhbitors (TI) are substances which, when added to a mixture of a trypsin and a substrate, bind to the enzyme and render it to decrease in the rate of substrate cleavage. These inhibitors are nonglycosylated, water-soluble (albumin) that account for about 0,2 â€“2 % of the total soluble protein of the legume seeds. Two major families of trypsin inhibitors have been described in legumes: the Bowmen-Birk-type (BBI) and the Kunitz-type inhibitors (K7'I). They are distinct families of proteins, as evidenced by their molecular weights, compositions, and amino acid sequences. Because of their unique pharmacological assay systems. increasing need and awareness for functional food has motivated food scientists and industries to search functional food components and ingredients for certain target group, including functional food for diabetes. Soy TI may enhance the production of more trypsin and probably insulin as well. The dietary 77evokes pancreatic enzyme secretion by forming inactive trypsinT1 complex. As the level of trypsin goes below a threshold level, the pancreas is induced to produce more enzymes. The mediating agent between the enzymes and the pancreas is cholecystokinin (CCK), which is released from the jejunul endocrine cells when the level of trypsin in the intestine becomes depleted. CCK is intestinal hormone which stimulate insulin secretion. Ti regenerated 13-cells which indicate the beneficial effect of TI on the insulin production of the pancreas. These novel findings provide evidence to support the potential utility of TI in the treatment of type 2 diabetes (11DM/ Insulin-Independent Diabetic Mellitus). However, TI are also known as anti nutrient substances and to cause pancreatic hypertrophy.

Perbandingan Karakteristik Kimia Trypsin Inhbibitor Biji dan Kecambah Kedelai Bayu Kanetro; Zuheid Noor; Sutardi Sutardi; Retno Indrati
agriTECH Vol 26, No 4 (2006)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This study investigated the changes in trypsin inhibitor (TI) activity, amino acid composition and protein patterns after 36 hours germination of soybeans. TI was extracted by a combination of pH precipitation and centrifugation. TI activity of seeds and germinated soybean were 1.64 and 1.68 IU/mg seeds (db) respectively. Heating of crude TI decreased heat stability of TI. The decrease of TI activity of germinated soybeans due to heating was lower than seeds. The amino acid composition and protein patterns of soybeans changed after 36 hours germination. Thr, Ala, Trp, Met and Lys decreased significantly, while Asp, Glu, Val, Phe, and Ile increased significantly. The SDS-PAGE analysis showed that the seeds contain high-molecular weight of proteins which were degraded after 36 hours germination result in smaller molecular weight of proteins.

Isolation of Rhizopus oryzae From Rotten Fruit and Its Potency For Lactic Acid Production in Glucose Medium with and without Addition of Calcium Carbonate Titik Kurniawati; Retno Indrati; Sardjono Sardjono
agriTECH Vol 34, No 2 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Studies on lactic acid production by filamentous fungi Rhizopus oryzae have been explored in the world. Unfortunately, these studies are still limited in Indonesia, particularly studies in lactic acid production by indigenous strain R. oryzae. Four strains obtained from rotten avocado and guava were potential in producing lactic acid (AT1, JT1, AT2, and AT3). Rhizopusoryzae AT3 was used for lactic acid production using 100 g/l glucose medium with and without addition of 7.5 g/l calcium carbonate (CaCO3) at initial fermentation. Addition of CaCO3 increased lactic acid concentration of 59.30%, the concentrations were 11.61 g/l and 18.495 g/l in glucose medium and glucose medium with CaCO3 addition, respectively. Glucose+CaCO3 medium also showed higher productivity, reached continuously from 1 day (0.059 g/l/h) until 5 days fermentation (0.154 g/l/h), whereas highest productivity in glucose medium was reached at 1 day fermentation (0.124 g/l/h) and continued to decrease until 5 days fermentation (0.065 g/l/h).

A Simple and Sensitive Method for Determination of Sugar Content in Fruits and Culture Media During Fermentation Djagal Wiseso Marseno; Retno Indrati
agriTECH Vol 29, No 4 (2009)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

A colorimetric for sugar determination using cuprammonium reagent containing strong base has been improved with a heating process after a reaction started. The reaction was started after the sugar or sample containing sugar was added to the cuprammonium reagent consisted of 1 mM CuSO – 0,4 M (NH ) SO – 0,6 M NaOH). This heat ing process could enhance the formation of sugarcupper ammonium complex, so that the intensity of absorbance increased at wavelength of 280 nm. This simple and sensitive method was applicable for various sugars detection such as sugar fraction after HPLC separation, sugar content in biological extract or in culture medium during fermentation. Interestingly, different from previous report, this method was specific for non polyol sugars.

Reduksi Aflatoksin B (AFB ) dengan Perebusan dalam Larutan Kapur pada Pembuatan Enting-Enting Marwati Marwati; Endang S. Rahayu; Retno Indrati
agriTECH Vol 28, No 4 (2008)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Aflatoxin is a toxin produced by Aspergillus flavus and Aspergilus paraciticus found on most grains like peanut and itsproducts. Enting-enting is one of food product basically made from peanuts. Previous survey stated that enting-enting has high enough aflatoxin content until 144 ppb which is more than allowable limit 20 ppb. This study aimed to know the decrease of aflatoxin on production of enting-enting which the process had been modified in to 0 %; 0.5 %, 1.5% and 2.5 % lime solutions and was combined with 0, 10, 15, and 20 minutes boiling time. These combinations were utilized to reduce and identify AFB reduction on a raw peanut. Peanuts was inoculated with A. flavus FNCC 6109 (as 1aflatoxin producer) prior using for enting-enting processing. The aflatoxin content was measured by ELISA method(Enzyme Linked Immuno Sorbent Assay). The results of this research showed that modification of enting-enting produc-tion utilizing 0.5 % lime solution combined with 20 minutes boiling time was able to reduce aflatoxin 47.8 % , 41.4 % and 17.07 % after boiling, roasting and removing inner skin off respectively. These total reduction of 73.96 % AFBwere not able to change the flavor.ABSTRAKAflatoksin merupakan toksin yang dihasilkan oleh Aspergillus flavus dan Aspergillus parasiticus yang banyak terda-pat pada biji-bijan seperti kacang tanah dan produknya. Enting-enting merupakan salah satu produk makanan yang berbasis kacang tanah. Berdasarkan hasil survei enting-enting memiliki kandungan aflatoksin B (AFB ) cukup tinggi 11diatas yang diperbolehkan badan POM (20 ppb) yaitu 144 ppb. Penelitian ini dimaksudkan untuk mempelajari penu-runan aflatoksin pada pengolahan enting-enting yang dimodifikasi proses pembuatannya dengan penggunaan larutankapur (0 %; 0,5 %; 1,5 % dan 2,5 %) yang dikombinasi dengan lama perebusan (0, 10, 15, dan 20 menit) dengan tujuan untuk mereduksi cemaran AFB pada bahan dasar dan mengidentifikasi reduksi AFB pada setiap tahapan pengolahan yang berpotensi menurunkan cemaran AFB . Kacang tanah yang digunakan untuk pengolahan enting-enting pada penelitian ini terlebih dahulu dicemari dengan Aspergillis flavus FNCC 6109. Kadar aflatoksin diukurdengan menggunakan metode ELISA (Enzyme Linked Immuno Sorbent Assay). Hasil penelitian menunjukkan bahwamodifikasi pengolahan enting-enting dengan penggunaan kapur konsentrasi 0,5 % dikombinasikan dengan lama perebusan 20 menit pada perebusan larutan kapur mampu mereduksi AFB 47,8 % diikuti dengan penyangraian 41,4% 1dan penghilangan kulit ari 17,07 %, dengan total penurunan 73,96 % dan tetap mempertahankan cita rasa.

Aktivitas Lipase Indigenous selama Perkecambahan Biji Kakao (Theobroma cacao L.) I Dewa Gde Mayun Permana; Retno Indrati; Pudji Hastuti; Suparmo Suparmo
agriTECH Vol 33, No 2 (2013)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The aim of the research was to find the highest activity of cocoa bean lipase during germination. The lipase activity was determined every day for 10 days germination period. The result indicated that the highest hydrolysis activity of the extracted lipase was found at the 3th day of germination = 0,138 U/gram bean and that of esterification was at 4th day = 0,252 U/gram bean. During germination, bean weight and fat content decreased while water content increased. Free fatty acid and soluble protein were in fluctuation during germination.ABSTRAKPenelitian ini bertujuan untuk mendapatkan aktivitas tertinggi lipase biji kakao selama perkecambahan. Aktivitas lipase dianalisis setiap hari selama 10 hari perkecambahan. Lipase terekstrak menunjukkan aktivitas hidrolisis tertinggi dari perkecambahan 3 hari = 0,138 U/gram biji dan aktivitas esterifikasi pada perkecambahan 4 hari = 0,252 U/ gram biji. Aktivitas esterifikasi lebih tinggi dibandingkan hidrolisis selama perkecambahan. Berat biji, kadar lemak mengalami penurunan selama perkecambahan, sedangkan kadar air mengalami peningkatan. Asam lemak bebas dan protein terlarut berfluktuasi selama perkecambahan.

Potensi Protein Kecambah Kedelai dalam Menstimulasi Sekresi Insulin pada Pankreas Tikus Normal dan Diabetes Bayu Kanetro; Zuheid Noor; Sutardi Sutardi; Retno Indrati
agriTECH Vol 28, No 2 (2008)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The objective of this investigation was to examine the potential of seed and germinated SP that were extracted at two condition precipitation, Kunitz Trypsin Inhibitor (KTI) and Bowman Birk Inhibitor (BBI) to stimulate insulin secretion of the pancreas of induced diabetic and normal rats by in vitro bioassay. Mature male Sprague Dawley (SD) rats of the in vitro bioassay were divided into two groups. They were diabetic rats that was induced by aloksan injection and normal rats (without aloksan injection). Rat was anaesthetized with ether, and the pancreas was taken out, injected by HBS solution, hydrolyzed by collagenase and then washed several times with RPMI 1640 LITE solution and Kreb Ringer bicarbonate buffer before incubation. The islets of the pancreas were incubated in Kreb buffer under seven conditions of media treatment as follows: glucose medium that was used as a reference standard (R), total protein of seed (SPT), total protein of germinated soybean (GPT), TI protein of seed (SPTI), TI protein of germinated soybean (GPTI), KTI, and BBI. After two hours of incubation, the mixture was sonicated, and centrifuged The supernatant was stored at –20 oC for determination of insulin. The insulin analysis was conducted by ELISA method. The results show that aloksan injection increased the level of blood sugar and induced diabetic rats. The media treatment altered the soluble protein profile and the insulin secretion of the islets. The germinated SP has the ability to stimulate insulin secretion of the pancreas of diabetic as well as normal rats. The insulin secretion of the islets in the medium of crude TI of germinated soybean (GPTI) was highest. The potential order of the insulin secretion of normal rats islets were GPTI, KTI, BBI, GPT, SPTI, SPT, and R media. While the potential order of the insulin secretion of diabetic rat islets were GPTI, GPT, SPTI, BBI, KTI, SPT, and R media. The potential of germinated SP to stimulate insulin secretion was better than ungerminated SP.ABSTRAKTujuan dari penelitian ini adalah mempelajari potensi protein biji dan kecambah kedelai (protein total dan TI), Kunitz Trypsin Inhbitor (KTI), dan Bowman Birk Inhibitor (BBI) dalam menstimulasi sekresi insulin pada pankreas tikus normal dan diabetes melalui pengujian biologis secara in vitro. Tikus Sprague Dawley (SD) jantan yang diguna- kan dalam pengujian biologis secara in vitro dibagi menjadi dua kelompok, yaitu tikus diabetes yang disiapkan dengan cara menginduksi melalui injeksi aloksan, dan tikus normal (tanpa diinjeksi aloksan). Selanjutnya tikus dieksekusi dengan bius ether dan dilakukan pencucian beberapa kali dengan larutan RPMI 1640 LITE. Pencucian terakhir meng- gunakan buffer Kreb Ringer Bicarbonat sebelum pancreas islet yang diperoleh diinkubasi. Pancreas islet diinkubasi dalam Kreb buffer yang dicampur dengan 7 perlakuan media inkubasi yang berbeda, yaitu medium glukosa sebagai control (R), protein total biji kedelai (SPT), protein total kecambah kedelai (GPT), protein TI biji kedelai (SPTI), pro- tein TI kecambah kedelai (GPTI), KTI dan BBI. Inkubasi dilakukan selama 2 jam, kemudian disonikasi, dan sentrifu- gasi. Supernatan yang diperoleh disimpan pada suhu -20 oC untuk disiapkan dalam analisis insulin mengggunakan metode ELISA. Hasil penelitian menunjukkan bahwa injeksi aloksan pada tikus dapat menginduksi terjadinya diabetes karena dapat meningkatkan gula darah tikus. Perlakuan media inkubasi berpengaruh terhadap kadar protein terlarut media dan kemampuannya menstimulasi islet untuk mensekresikan insulin. Protein kecambah kedelai memiliki kemam- puan menstimulasi sekresi insulin baik pada pancreas tikus normal maupun diabetes. Sekresi insulin dari islet dalam medium GPTI paling tinggi dibandingkan perlauan yang lain. Urutan potensi sekresi insulin dari pancreas tikus nor- mal, yaitu berturut-turut dari yang tertinggi GPTI, KTI, BBI, GPT, SPTI, SPT, dan R. Sedangkan pada pancreas tikus diabetes, yaitu dari yang tertinggi GPTI, GPT, SPTI, BBI, KTI, SPT, and R media. Secara umum disimpulkan bahwa potensi protein kecambah kedelai dalam menstimulasi sekresi insulin lebih baik dibandingkan protein biji kedelai.

Pengaruh Jenis Asam dalam Isolasi Gelatin dari Kulit Ikan Nila (Oreochromis niloticus) terhadap Karakteristik Emulsi Suryanti Suryanti; Djagal Wiseso Marseno; Retno Indrati; Hari Eko Irianto
agriTECH Vol 37, No 4 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The isolation of gelatin from nila fish (Oreochromis niloticus) skin with two types of acid (acetic acid 0,10 M and citric acid 0,05 M) was carried out on the characteristics of the emulsion to know the ability of gelatin as an emulsifier. The observation has been made for gelatin including native molecule weight with non-SDS PAGE (polyacrylamide gel electrophoresis), pH, isoelectric point, and amino acid content. The characteristics of emulsion were analysed for the emulsion properties (activity and stability), viscosity, particle size, microstructure, and zeta potential. The concentrations of gelatin used in the formation of the emulsion were 0%, 0.5%, 1.0%, 2.0%, and 3.0% with soybean oil ratio was 3:1 (v/v). The results showed that the molecular weight of native gelatin from acetic acid 0.10 M was > 260 kD, whereas from citric acids 0.05 M was 260 kD. The isoelectric point of both gelatin was at pH 8.5 whereas the pH of gelatin obtained using acetic acid 0.10 M was 5.35 and citric acid 0.05 M was 4.33. The level of lipophilic amino acid was higher than hydrophilic amino acid with the highest amount was glycine. The emulsifying properties of gelatin obatined from both acids reached the highest value of EAI (Emulsion Activity Index) at a concentration of 0.5% which decreased with the increasing of concentration. In contrary, the value of ESI (Emulsion Stability Index) and viscosity increased with the increasing of concentration. The particle size and microstructure of gelatin emulsion with acetic acid 0.10 M were greater than those with citric acid 0.05 M at the same concentration and showed to increase with the increasing of concentration. Zeta potentials of both gelatin were positive charge at all concentrations which increased with the increasing of concentration. ABSTRAKIsolasi gelatin dari kulit ikan nila (Oreochromis niloticus) dengan dua jenis asam (asam asetat 0,10 M dan asam sitrat 0,05 M) terhadap karakteristik emulsi telah dilakukan untuk mengetahui kemampuan gelatin sebagai emulsifier. Pengamatan terhadap gelatin meliputi berat molekul native dengan non-SDS PAGE (polyacrylamide gel electrophoresis), titik isoelektrik, pH dan asam amino. Pengamatan terhadap karakteristik emulsi meliputi sifat (aktivitas dan stabilitas), viskositas, ukuran partikel, dan mikrostruktur emulsi serta zeta potensial. Konsentrasi gelatin yang digunakan dalam pembentukan emulsi yaitu 0%, 0,5%, 1,0%, 2,0%, dan 3,0% dengan menambahkan minyak kedele pada rasio 3:1 (v/v). Hasil penelitian menunjukkan berat molekul gelatin native dari asam asetat 0,10 M adalah > 260 kD sedangkan dari asam sitrat 0,05 M sebesar 260 kD. Titik isoelektrik kedua gelatin pada pH = 8,5 sedangkan pH gelatin dari asam asetat 0,10 M sebesar 5,35 dan dari asam sitrat 0,05 M sebesar 4,33. Kandungan asam amino lipofilik dari kedua gelatin lebih banyak daripada asam amino hidrofilik dengan kandungan yang terbesar adalah glisin. Sifat emulsi gelatin dari kedua proses asam tersebut memiliki nilai EAI (Emulsion Activity Index) tertinggi pada konsentrasi 0,5%, yang semakin menurun dengan semakin meningkatnya konsentrasi. Sebaliknya nilai ESI (Emulsion Stability Index) dan viskositas emulsi semakin meningkat dengan semakin meningkatnya konsentrasi. Ukuran partikel droplet dan mikrostruktur emulsi gelatin dari proses asam asetat 0,10 M lebih besar daripada proses asam sitrat 0,05 M pada konsentrasi yang sama dan menunjukkan peningkatan dengan semakin meningkatnya konsentrasi. Zeta potensial kedua gelatin bernilai positif pada semua konsentrasi dan meningkat dengan semakin besarnya konsentrasi.

Fraksinasi dan Identifikasi Senyawa Volatil Asap Cair Cangkang Sawit Muhammad Halim; Purnama Darmadji; Retno Indrati
agriTECH Vol 25, No 3 (2005)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Palm kernel shell is one residue material of oil palm process industry. Total palm kernel shell were sufficient and could be processed into liquid smoke. The liquid smoke has been found to contain compounds functioning as smoky product improvement. This research was to identify volatile compound components existing in the liquid smoke of pabn kernel shell. This research started from liquid smoke production by pirolisa at 400 °C for 90 minutes and fractionation of temperature variation <100°C(F1), 101-125°C(F2), 126-150°C(F3), 151-175°C(F4), and 176-200°C(F5). The results of fractionation were analysed for the following chemical compositions: phenol, carbonyl, acid, and pH. The volatile compound components of liquid smoke was identified using GC-MS. The result of research indicated that F2 had highest content was 82.26%. The content of phenol, carbonyl, and acid of liquid smoke were 3.86%, 12.48%, and 12.41% respectively. The results of fractionation of phenol content low in F1 increased to F5 of 0.73%. The content of carbonyl was lower and the lowest in F5 was 3.61%. The content of acid was higher and the highest in F5 was 63.81% along with pH of liquid smoke (F0) of 3.29 and more acidy in F5 of 2.69. The result of GC-MS indicated that the liquid smoke consisted of at least 14 high components. Some of them were phenol, 2-methoxy 4-methyl phenol, 2-furan carboxaldehyde, 1,2-benzenediol, 2-methyl phenol, 4-ethyl 2-methoxy phenol, 1,2,3-trimethoxy phenol, 3-methoxy 1,2-benzenediol, 3-methyl 1,2-cyclopentanedione, 1,2,3-trimethoxy 5-methyl benzene, dan 2,3-penthanedione

Pengaruh Konsentrasi Xilosa dan Kosubstrat Terhadap Produksi Xilitol oleh Candida shehatae Way 08 Wisnu Adi Yulianto; Kapti Rahayu Kuswanto; Tranggono Tranggono; Retno Indrati
agriTECH Vol 25, No 3 (2005)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The objectives of the research were to determine the optimum cultivation condition of initial xylose concentration, type of cosubstrate and ratio of cosubstrate to substrate (xylose) for xylitol production by Candida shehatae WAY 08. The initial xylose concentrations were varied within the range of 2-14 %. The cosubstrates were arabinose, galactose, glucose, and mannose. Ratios of cosubstrate to xylose were the range of 1:6 - 3:6 %. The fermentation was performed at 30`C in a 500 ml Erlenmeyer flask placed in a shaker incubator at 200 rpm for 72 h. Biomass concentration was determined by drying method. Xylose, cosubstrate and xylitol concentrations were determined using HPLC. The result indicated that with the medium containing 6 % xylose produced the highest product yield ( 0,75 g/g) and xylitol volumetric productivity was 0,73 g/Lh. The addition of cosubstrate of arabinose increased xylitol production, while the addition of glucose, galactose, and mannose decreased its productions.

Co-Authors Agnes Murdiati Bagus Fajar Pamungkas Bayu Kanetro Bayu Kanetro Bayu Kanetro Djagal W. Marseno Djagal Wiseso Marseno Djagal Wiseso Marseno Djagal Wiseso Marseno Endang S. Rahayu Hari Eko Irianto I Dewa Gde Mayun Permana Kapti Rahayu Kuswanto Kapti Rahayu Kuswanto Maria Ulfah Marta Tika Handayani Marwati Mary Astuty Masahiro Ogawa Muhammad Halim Muhammad Nur Cahyanto Ningsih, Dewi Pujo Nurin Imana Hidayati Pramesti Dewi Pudji Hastuti Pudji Hastuti Purnama Darmadji Purnomo Darmadji Rachma, Yasmin Aulia Rahayu, Novia Aristi Ria Millati Sardjono Sardjono Sardjono Sardjono Sardjono Sardjono Sardjono Sardjono Setyabudi, Francis M.C. Sigit Sigit Setyabudi Suci Apsari Pebrianti Suparmo Suparmo Supriyadi Supriyadi Supriyadi Supriyadi Suryanti Suryanti Suryanti Suryanti Sutardi Sutardi Sutardi Sutardi Sutardi Sutardi Titik Kurniawati Tranggono . Tranggono Tranggono Tyas Utami Tyas Utami V. Sri Pertiwi Rumiyati, V. Sri Pertiwi V.S. Pertiwi Rumiyati Widyahapsari, Dhina Aprilia Nurani Wisnu Adi Yulianto Yastanto, Anang Juni Yoshiyuka Ohta Yotty Atmajaya Yuliana, Eva Yusmarini Yusmarini Yustinus Marsono Yustinus Marsono Zuheid Noor Zuheid Noor Zuheid Noor Zuheid Noor Zulafa Noor

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