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All Journal International Journal of Public Health Science (IJPHS) HAYATI Journal of Biosciences Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia JOURNAL OF COASTAL DEVELOPMENT Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Jurnal Kesehatan Lingkungan indonesia Agrointek Indonesian Journal of Educational Review (IJER) Cannarium (Jurnal Ilmu-ilmu Pertanian) Jurnal Riset Industri agriTECH Jurnal Pendidikan Biologi Indonesia Jurnal Industri Hasil Perkebunan Jurnal Penelitian Pendidikan IPA (JPPIPA) Journal of Environment and Sustainability Indonesian Journal of Chemistry Indonesian Journal of Agricultural Research Jurnal Teknologi & Industri Hasil Pertanian Food Science and Technology Journal (Foodscitech) Jambura FIsh Processing Journal Journal of Tropical AgriFood Jurnal Teknologi Hasil Pertanian Jurnal Mutu Pangan : Indonesian Journal of Food Quality Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Jurnal Riset Teknologi Industri Food ScienTech Journal Journal Of World Science Jurnal Natural Teknologi dan Industri Pertanian Indonesia Jurnal Pertanian Khairun (JPK) Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) ABDIKU : Jurnal Pengabdian Masyarakat Universitas Mulawarman

Krishna Purnawan Candra

Departement Of Agricultural Poduct Technology, Faculty Of Agriculture, Mulawarman University And Doctoral Study Program Of Environmental Science, Postgraduate Program, Mulawarman University, Jl. Sambaliung, Kampus Gunung Kelua, Samarinda 75119

Author-ID : 2883309

Agriculture, Biological Sciences & Forestry Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Veterinary Other

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POTENSI KOMERSIALISASI DAUN RAMBUSA (Passiflora foetida L.) SEBAGAI HERBAL PENURUN TEKANAN DARAH Erna Handai Yani; Krishna Purnawan Candra
Cannarium Vol 21, No 2 (2023)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/cannarium.v21i2.6917

Rambusa (Passiflora foetida L.) adalah tanaman liar merambat yang sering ditemui di daerah seperti rawa dan pinggiran sungai. Daun tanaman rambusa ini mempunyai fungsi alternatif sebagai anti hipertensi dan anti diabetes. Penelitian ini bertujuan membandingkan karakteristik sensoris teh yang dihasilkan dari dua metode handmade yang berbeda, yaitu metode sangrai dan metode blanching. Bahan utama teh menggunakan sampel dari Desa Babulu Darat, Penajam Paser Utara, Kalimantan Timur. Penelitian ini dirancang dalam Rancangan Acak Lengkap untuk membandingkan karakteristik sensoris teh yang dihasilkan dari dua metode handmade. Masing-masing perlakuan dilakukan dengan 6 ulangan. Parameter yang diamati adalah karakteristik keseluruhan sensoris hedonik teh yang dihasilkan meliputi warna, aroma, tekstur untuk teh dan warna, aroma, rasa untuk seduhannya. Skala yang digunakan adalah 1-5 yang menunjukkan sangat tidak suka, tidak suka, agak suka, suka, dan sangat suka. Data dianalisis dengan uji Uji Wilcoxon. Respons sensoris hedonik performance bentuk teh daun rambusa yang dihasilkan dengan metode sangrai secara nyata (p0,05) mendapatkan respons sensoris lebih tinggi tinggi (skor 4, suka) dibanding teh yang dihasilkan dengan metode blanching (skor 3, agak suka). Hasil penelitian menunjukkan bahwa kedua metode tersebut dapat digunakan, tetapi metode sangrai menghasilkan teh dengan sifat sensoris hedonik yang lebih disukai.

Profil Kualitas Organoleptik Produk Segar Dan Matang Dari Ikan Nila (Oreochromis niloticus) Hasil Pengawetan Menggunakan Daun Keluwek (Pangium Edule Reinw.) Krishna Purnawan Candra; Onedha Hosana; Yuliani Yuliani; Aswita Emmawati
Jurnal Pertanian Khairun Vol 2, No 2: (Desember, 2023)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/jpk.v2i2.7296

Dayak tribe, as the native people of Kalimantan, has used the Keluwek plant for generations to prepare food sources of protein such as meat and fish. Apart from getting a preferred taste, this plant has also extended the food shelf life. This research aims to determine the sensory response profile of cooked products from preserved fish using Keluwek leaves. Tilapia fish is preserved using chopped Keluwek leaves for 2 days, then steamed and fried to get the cooked product. The organoleptic properties of fresh fish from preservation were compared with fresh fish without preservation using a quality assessment score of 1-9 based on SNI 01-2729.1-2006 for eyes, body surface mucus, odor, and texture. The cooked product's hedonic organoleptic properties and hedonic quality (color, aroma, taste and texture) were also observed (score 1-5). The results showed that on day 2 of preservation, the sensory properties of preserved fish were significantly different (p0.001) from fish without preservation for the eye, body surface mucus, smell, and texture attribute. Meanwhile, the sensory properties of the steamed cooked product are significantly different (p0.001) from those for the taste attribute but are not significantly different (p0.001) for the color, aroma, and texture attribute. Likewise, the sensory properties of the cooked fried product are significantly different (p0.001) for the color, aroma, taste and texture attribute. The steamed cooked product of preserved tilapia received a neutral response. for the attribute of color, aroma, taste, and texture. Meanwhile, the cooked fried product of preserved tilapia received a bit dislike response for the attribute of color, smell, taste, and a neutral response to texture attribute.Keywords: Keluwek, Nile fish, fish preservation.

Crystal Palm Sugar Yield Optimization and Its Chemical and Sensory Characteristics Marwati; Irma Febriandini; Krishna Purnawan Candra; Yuliani; Hamka Nurkaya
Food Science and Technology Journal (Foodscitech) Vol. 6 No. 2 (2023)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25139/fst.v6i2.6095

Crystal palm sugar (CPS) is crystal brown sugar produced from palm tree sap. The quality of CPS depends on the quality/freshness of the sap, while the sap quality depends on the tapping method and its freshness. This study aimed to determine the appropriate sap tapping time of Arenga palm (Arenga pinnata) for raw material in CPS processing. The sap tapping time was carried out at 3, 6, 9, and 12 hours, each with four replications. Sap tapping was done by adding five grams of sodium bicarbonate into the sap container. Parameters observed were sap pH, yield, chemical properties (moisture content, ash content, and reducing sugar content), and sensory properties (color, aroma, texture, and taste) of the CPS. The data were processed by ANOVA and polynomial regression. The results showed that sap tapping time significantly affected (p<0.05) the sap pH and reducing-sugar content of CPS, but not (p>0.05) the yield, water content, ash content, and sensory response of CPS. However, using quadratic polynomial regression shows that CPS yield is optimum by processing the palm sap at about seven hours of tapping time, i.e., 14.56% and 12.47% for coarse and fine CPS, respectively. The sap pH obtained from the seven hours of tapping time was 6.8-7.1. The CPS has a reducing sugar content of 26.94% and overall hedonic characteristics of moderately like. The hedonic quality characteristics of the CPS are typical palm sugar for aroma, slightly brown for color, slightly hard for texture, and sweet for taste.

Study of white frangipani flower and bitter grape stem ethanol extract combination on antibacterial and antioxidant activities KRISHNA PURNAWAN CANDRA; WIJAYANTI KUSUMA WARDHANI; ANTON RAHMADI; MIFTAKHUR ROHMAH; YULIANI YULIANI
Jurnal Natural Volume 20 Number 3, October 2020
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/jn.v20i3.17175

Frangipani flower (Plumeria acuminata) and bitter grape (Tinospora crispa L. Miers) stem extract alone shows antimicrobial and antioxidant activities. However, there is a limited report about the actions from the combination of both extracts. Combinations of ethanol extract of white frangipani flower (EFF) and ethanol extract of the bitter grape stem (EBS), each of 0, 1, 2, and 3% were tested for inhibition against Staphylococcus aureus growth and DPPH (1,1-diphenyl,2-picrylhydrazyl) free radicals. A yield of 3.17 and 2.62 g of EFF and EBS, respectively, were resulted from 100 g of dried powdered of the white frangipani flower and bitter grape stem using 200 mL of absolute ethanol. The antimicrobial test was assayed using a 10% stock solution of extract diluted in water. The combination of EFF and EBS showed a synergistic effect on antimicrobial activity, but it proved an antagonistic effect on antioxidant activity. The combination of EFF 3% and EBS 3% showed the highest inhibition index on the S. aureus growth , i.e. 2.02±0.06, which is higher than the inhibition index of Amoxycillin 2%, i.e. 1.85±0.09. The highest antioxidant activity showed by 1% EFF alone (57.5 ± 0.60%), while the lowest was from the combination of EFF 1% and EBS 3% (23.4±0.30%).

Kelayakan daun keluak (Pangium edule Reinw) sebagai pengawet alami produk perikanan berdasarkan profil mutu sensoris dan keamanan mikrobiologi [The appropriateness of Pangi (Pangium edule Reinw) leaves as natural preservative based on sensory quality and microbiological safety profile] Candra, Krishna Purnawan; Setiawan, Agus; Yuliani, Yuliani; Emmawati, Aswita
Jurnal Teknologi & Industri Hasil Pertanian Vol 29, No 1 (2024): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v29i1.35-43

Daun keluak (Pangium edule Rinew) digunakan oleh masyarakat suku Dayak Ahoeng untuk mengawetkan daging dan ikan sebagai wujud dari kearifan lokal. Daun ini diketahui mengandung senyawa antibakteri yaitu tanin, fenol dan asam sianida. Sebuah percobaan faktor tunggal (lama pengawetan) yang disusun dalam Rancangan Acak Lengkap telah dilakukan dengan tujuan untuk menentukan karakteristik mutu sensoris dan keamanan mikrobiologi ikan selama pengawetan menggunakan daun keluak. Perlakuan yang dicobakan adalah lama pengawetan 1 sampai 4 hari dan menggunakan ikan segar sebagai kontrol. Masing-masing perlakuan diulang sebanyak 3 kali. Parameter yang diamati adalah mutu sensoris hedonik ikan (SNI 2729:2013), ALT dan bakteri patogen (Coliform, Escherichia coli, Salmonella sp., Vibrio cholera, dan Vibrio parahaemolyticus). Hasil penelitian menunjukkan bahwa mutu sensoris hedonik ikan Lele Sangkuriang selama empat hari pengawetan menunjukkan perbedaan yang nyata (p<0,05) untuk semua atribut. Ikan lele Sangkuriang masih menunjukkan kualitas yang baik dengan skor mutu hedonik 6, 8, 7 dan 7 berturut-turut untuk kenampakan bola mata, lendir permukaan badan, bau dan tekstur pada pengawetan hari kedua. Pengawetan menggunakan daun keluak dapat mempertahankan keamanan mikrobiologi ikan lele Sangkuriang selama satu hari berdasarkan parameter ALT, Coliform, dan Salmonella sp. Cemaran V. parahaemolyticus mulai terdeteksi setelah dua hari pengawetan. Cemaran E. coli dan V. cholera mulai terdeteksi masing-masing setelah pengawetan selama 3 dan 4 hari. Pengawetan menggunakan cacahan daun keluak dapat mempertahankan mutu sensoris hedonik dan keamanan mikrobiologi ikan lele Sangkuriang sampai pengawetan hari ke satu berdasarkan syarat mutu SNI 2729:2013 tentang ikan segar.

Kelayakan daun keluak (Pangium edule Reinw) sebagai pengawet alami produk perikanan berdasarkan profil mutu sensoris dan keamanan mikrobiologi Candra, Krishna Purnawan; Setiawan, Agus; Yuliani, Yuliani; Emmawati, Aswita
Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Vol 20, No 1 (2024): SAINTEK PERIKANAN
Publisher : Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/ijfst.20.1.%p

Daun keluak (Pangium edule Rinew) digunakan oleh masyarakat suku Dayak Ahoeng untuk mengawetkan daging dan ikan sebagai wujud dari kearifan lokal. Daun ini diketahui mengandung senyawa antibakteri yaitu tanin, fenol dan asam sianida. Sebuah percobaan faktor tunggal (lama pengawetan) yang disusun dalam Rancangan Acak Lengkap telah dilakukan dengan tujuan untuk menentukan karakteristik mutu sensoris dan keamanan mikrobiologi ikan selama pengawetan menggunakan daun keluak. Perlakuan yang dicobakan adalah lama pengawetan 1 sampai 4 hari dan menggunakan ikan segar sebagai kontrol. Masing-masing perlakuan diulang sebanyak 3 kali. Parameter yang diamati adalah mutu sensoris hedonik ikan (SNI 2729:2013), ALT dan bakteri patogen (Coliform, Escherichia coli, Salmonella sp, Vibrio cholera, dan Vibrio parahaemolyticus). Hasil penelitian menunjukkan bahwa mutu sensoris hedonik ikan Lele Sangkuriang selama empat hari pengawetan menunjukkan perbedaan yang nyata (p<0,05) untuk semua atribut. Ikan Lele Sangkuriang masih menunjukkan kualitas yang baik dengan skor mutu hedonik 6, 8, 7 dan 7 berturut-turut untuk kenampakan bola mata, lendir permukaan badan, bau dan tekstur pada pengawetan hari kedua. Pengawetan menggunakan daun keluak dapat mempertahankan keamanan mikrobiologi ikan Lele Sangkuriang selama satu hari berdasarkan parameter ALT, Coliform, dan Salmonella sp. Cemaran V. parahaemolyticus mulai terdeteksi setelah dua hari pengawetan. Cemaran E. coli dan V. cholera mulai terdeteksi masing-masing setelah pengawetan selama 3 dan 4 hari. Pengawetan menggunakan cacahan daun keluak dapat mempertahankan mutu sensoris hedonik dan keamanan mikrobiologi ikan Lele Sangkuriang sampai pengawetan hari ke satu berdasarkan syarat mutu SNI 2729:2013 tentang ikan segar.

The Shelf Life of Wet Noodle Added by Gendarussa (Justicia gendarussa Burm. F.) Leaves Extract Yuliani, Yuliani; Sari, Rinten Anjang; Emmawati, Aswita; Candra, Krishna Purnawan
Indonesian Journal of Agricultural Research Vol. 3 No. 1 (2020): InJAR, Vol. 3, No. 1, March 2020
Publisher : Talenta Publisher

Gendarussa (Justicia gendarussa) is a herbaceous plant with a height of 1-1.5 m. Its stem and leaves extract show antimicrobial and antioxidant activities and have potent cytotoxic activity on the human cancer cell. Gendarussa has a better flavor than stem. Its aqueous extract shows higher extract than ethanol extract. The present study evaluated the preservative effect of aqueous extract of gendarussa leaves (GL) in prolonging the shelf life of wet noodles. The single-factor experiment (GL of 0, 50, 100, 150, and 200 g was extracted in hot water of 100 mL) arranged in a completely randomized design was applied in this research. Total bacterial and mold were observed as well as sensory hedonic characteristics during storage. Data were analyzed using SPSS ver.25. The microbial quality data were analyzed by the Kruskal-Wallis test followed by pair comparison with Bonferroni correction, while the sensory data analyzed by Friedman test continued by Wilcoxon Sign Rank Test. The results showed that the addition of GL aqueous extract (200 g in 100 mL hot water) could prolong the shelf life of wet noodles. The microbial quality of the wet noodle, which preserved at room temperature for 24 h still meet the Indonesian standard of wet noodle (SNI: 2987-2015) for total bacteria and 36 h for total molds. The wet noodles have log cfu/g of 5.35 and 1.58 for total bacterial and mold, respectively. The panelists preferred the color, aroma, texture, and taste of wet noodles produced with the GL aqueous extracts. The most preferred one was wet noodle with the addition of GL aqueous extract at a concentration of 200 g per 100 mL with the characteristic of greenish-white color, not scented with GL, chewy texture, and slightly flavored GL.

Potential of frangipani flower (Plumeria sp.) as a source of antibacterial and antioxidants and its application in the pharmacological activities CANDRA, KRISHNA PURNAWAN; LESTARI, GISTI MALINDA; PRABOWO, SULISTYO; YULIANI, YULIANI; MARWATI, MARWATI; RACHMAWATI, MAULIDA
Jurnal Natural Volume 24 Number 2, June 2024
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/jn.v24i2.29356

Frangipani (Plumeria spp.) was a flowering ornamental plant with several metabolites that can be used as traditional medicine for various diseases such as laxative, anti-itch, anti-inflammatory, diabetic, and malaria. The Frangipani flower showed antibacterial activity against E.coli, P.aeruginosa, S.aureus, C.albicans, S.pyogenes, S.typhi, B.pumilus, B.subtilis, S.dysenteriae, P.mirabilis, P.fluorescens, B.cereus, S.flexneri, and M.furfur. Frangipani flowers also have high antioxidant activity due to their significant phenol and flavonoid content. This study provided an overview of the application of Frangipani flowers for pharmaceutical purposes.

Karakteristik fisikokimia dan organoleptik makaroni substitusi tepung terigu dengan tepung wortel (Daucus carota L.) Sari, Eirine Yemeima; Prabowo, Sulistyo; Candra, Krishna Purnawan; Suprapto, Hadi
Journal of Tropical AgriFood Volume 6 Nomor 2 Tahun 2024
Publisher : Jurusan Teknologi Hasil Pertanian Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.6.2.2024.16298.97-107

Substitusi tepung wortel pada produk berbahan baku tepung terigu merupakan salah satu upaya diversifikasi pangan untuk mengurangi ketergantungan terhadap gandum dan terigu. Pada penelitian ini dilakukan substitusi tepung terigu dengan tepung wortel pada makaroni. Penelitian ini bertujuan untuk menentukan pengaruh substitusi tepung terigu dengan tepung wortel pada makaroni terhadap karakteristik fisiko-kimia dan organoleptik makaroni. Penelitian menggunakan Rancangan Acak Lengkap non faktorial dengan 4 perlakuan dan 6 kali ulangan. Perlakuan yang dicobakan adalah kandungan tepung wortel dalam komposit tepung terigu dan tepung wortel, yaitu 0, 10, 20, dan 30%. Parameter yang diamati adalah karakteristik fisiko-kimia dan organoleptik hedonik makaroni. Data fisiko-kimia dianalisis dengan ANOVA, sedangkan data organoleptik dianalisis menggunakan uji Kruskal-Wallis. Hasil penelitian menunjukkan bahwa substitusi tepung wortel berpengaruh nyata (p<0,05) terhadap karakteristik fisiko-kimia yaitu pada tekstur, warna, daya kembang, kadar β-karoten, kadar air, kadar abu dan organoleptik hedonik makaroni. Sedangkan pada kadar lemak, kadar protein dan kadar karbohidrat berpengaruh tidak nyata (p>0,05).

Optimasi Aktivitas Antioksidan Minuman Herbal Celup Berbahan Bunga Telang dan Serai Jayanti, Marni; Prabowo, Sulistyo; Candra, Krishna Purnawan; Emmawati, Aswita
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 12 No. 1 (2025): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2025.12.1.1

Butterfly pea flowers and lemongrass are developed as functional herbal drinks because have antioxidant benefits. The combination of the two was innovated herbal drink packaged in tea bags, so it was necessary to create an optimal formula. This study aims to measure on the response antioxidant activity and total flavonoid content from the combination of butterfly pea flower(A), lemongrass(B), and drying time(C). Additionally, the study to obtain the optimal formulation and validated its antioxidant activity, total flavonoid content, as physical characteristics (pH and color intensity) and organoleptic characteristics herbal beverage combination of butterfly pea flower and lemongrass packaged in tea bag. The research utilized a Box-Behnken design with variable combinations: (A) 0.50–1.00 g, (B) 1.00–1.50 g, and (C) 23–25 hours (using an oven drying method at approximately 55 °C). The results indicated that variables A, B, C, their interactions (AB, AC, and BC), had no significant effect (p>0.05) on antioxidant activity. However, the total flavonoid content was influenced differently. Variables B, C, and their interaction (BC) had a significant effect (p<0.05) on total flavonoid content, while other variables did not show significant effects. The optimal formulation for the herbal beverage (200 mL) is (A) 0.50 g, (B) 1.22 g, and (C) 24 hours. This formulation yielded a validated IC50 antioxidant activity of 23.36±6.62 ppm, a total flavonoid content of 255.07±25.10 mg QE/L, and satisfactory physical and organoleptic characteristics aligning with standards from previous research. The optimized formulation is recommended as a functional beverage due to its flavonoid, which provides potential antioxidant benefits for the body.

Co-Authors Abdul Hakim Agus Setiawan Ainudin Ainudin Alberth Parlindungan Alfisyahrani Aloysius Hardoko Andi Syaiful Amin Anis Sofianur Anton Rahmadi Anton Rahmadi Apriadi, Rimbawan Arba Susanty Arboby Gunawan Ariana Ariana Arif Kurniawan Asih Ika Suryandari Aswita Emmawati Bernatal Saragih Bernatal Saragih Bernatal Saragih Bhibies Arghita Nindyana Chandra Kadwa Utama Sutrisno Daniel Tarigan David Patra Didimus Tanah Boleng Elisa Maulidya Putri Elsje Theodora Maasawet Emmawati, Aswita Erna Handai Yani Esti Handayani Hardi Fitriani . Fitriani Fitriani Hadi Suprapto Hamka Haris Retno Susmiyati Hendra Saputra Hendri Wardana Herliani Hosana, Onedha Hudaida Syahrumsyah Hudaida Syahrumsyah Irma Febriandini Ismail Ismail Iwan Muhamad Ramdan Jayanti, Marni Kasma Kasma Kusdiyanto, Hery Lambang Subagiyo LESTARI, GISTI MALINDA Lisnawati Lisnawati Makrina Tindangen Mandalia, Resi Maria Ulfah Marwati Marwati Masitah Masitah - MASRUHIM, MUHAMMAD AMIR Massawet, Elsje Theodore Maulida Rachmawati Miftakhur Rohmah, Miftakhur Muhammad Arifin Muhammad Fahri Muhammad Sultan Neni Suswatini Nindyana, Bhibies Arghita Nooryani Nooryani Nur Amaliah Nurul Hidayati Nurul Puspita Palupi Onedha Hosana PETER ROGGENTIN Prabowo, Sulistyo Prabowo, Sulistyo Purwanto, Herry Ratna Setia Ningsih Rezeki, Kartika Sri Ria Oktaviani Rinten Anjang Sari Rita Diana ROLAND SCHAUER Sari, Eirine Yemeima Sarinah . Sarwono . Solly Aryza Sukartiningsih Sukmiyati Agustin Susanty, Arba Suwasono, Sony Taufan Purwokusumaning Daru, Taufan Purwokusumaning Tazri Amrullah Tholhah Tholhah Vandalita Rambitan Viky Bayu Parytha WIJAYANTI KUSUMA WARDHANI Wiwit Murdianto Yani, Erna Handai Yeni Yunus Yudha Agus Prayitno Yuliani Yuliani Yuliani, Yuliani Yuliarta, Sri Roma Yusak Hudiyono, Yusak

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