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All Journal International Journal of Advances in Applied Sciences Jurnal Pangan dan Gizi Jurnal AGROTEKNOLOGI Animal Agricultural Journal Jurnal Ilmu dan Teknologi Hasil Ternak WARTAZOA Indonesian Bulletin of Animal and Veterinary Sciences Journal of the Indonesian Tropical Animal Agriculture Jurnal Pangan dan Agroindustri Warta IHP (Warta Industri Hasil Pertanian) Animal Production : Indonesian Journal of Animal Production Jurnal Aplikasi Teknologi Pangan Jurnal Aplikasi Teknologi Pangan Journal of Applied Food Technology Jurnal Pasopati : Pengabdian Masyarakat dan Inovasi Pengembangan Teknologi FOCUS: Journal of Social Studies Jurnal Teknologi Pangan Livestock and Animal Research Jurnal Agripet
Nurwantoro .
Departemen Pertanian, Fakultas Peternakan Dan Pertanian, Universitas Diponegoro
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Pengaruh Substitusi Gula dengan Puree Kurma (Phoenix Dactylifera L.) terhadap Sifat Kimia, Mikrobiologi dan Hedonik Es Krim Kefir Heni Rizqiati; Fahmi Arifan; Nurwantoro Nurwantoro; Siti Susanti; Rani Widya Pramesthi; Rio Sentosa
Jurnal Agripet Vol 21, No 1 (2021): Volume 21, No. 1, April 2021
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v21i1.18419

Abstract

ABSTRAK. Kefir merupakan susu fermentasi yang belum banyak diminati oleh masyarakat karena rasanya yang asam sehingga perlu dilakukan pengembangan pada produk kefir. Salah satunya dengan penggunaan kefir sebagai bahan baku es krim yang diharapkan dapat meningkatkan minat masyarakat mengkonsumsi kefir. Karena rasanya yang asam, es krim kefir perlu ditambahkan pemanis yang dapat diperoleh dari buah buahan salah satunya adalah buah kurma (Phoenix dactylifera L). Buah kurma adalah buah yang memiliki kandungan gula yang cukup tinggi dan memiliki potensi untuk dimanfaatkan sebagai pemanis alami. Penelitian ini bertujuan untuk mengetahui pengaruh substitusi gula dengan puree buah kurma pada beberapa konsentrasi terhadap kadar gula, total padatan, total asam, total khamir, total BAL, total mikroba dan hedonik dari es krim kefir. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan puree buah kurma sebagai pemanis pada beberapa level yaitu 0%, 25%, 50%, 75% dan 100%. Hasil penelitian menunjukkan bahwa substitusi gula dengan puree buah kurma berpengaruh nyata (p0,05) terhadap kadar gula, total padatan, total asam es krim kefir, tetapi tidak memberikan pengaruh yang nyata (p0,05) terhadap total khamir, total BAL dan total mikroba. Substitusi gula dengan puree buah kurma memberikan pengaruh nyata terhadap tingkat kesukaan rasa, warna, tekstur dan overall kesukaan es krim kefir, namun tidak terdapat pengaruh yang nyata terhadap aroma es krim kefir.(Effect of sugar substitution with dates puree (Phoenix dactylifera L.) on the chemical, microbiological and hedonic properties of kefir ice cream) ABSTRACT. Kefir is a fermented milk that has not been in a great demand by people because of its sour taste, so it is necessary to develop kefir products. The use of kefir as a raw material for ice cream is expected to increase peoples interest to consume kefir. Because of its sour taste, kefir ice cream needs to be added with sweeteners which can be obtained from fruits, one of which is dates (Phoenix dactylifera L). Dates are a fruit that has a high enough sugar content and has the potential to be used as a natural sweetener. The purpose of this study was to determine the effect of sugar substitution with date palm puree with several concentrations on the value of sugar content, total solid, total acid, total yeast, total LAB, total microbes and hedonic from kefir ice cream. This study used a Completely Randomized Design (CRD) with dates puree as a sweetener at the level of 0%, 25%, 50%, 75% and 100%. The results showed that the substitution of sugar with date palm puree had a significant effect (p0,05) on the sugar content, total solid, total acid of kefir ice cream, but did not have a significant effect (p0,05) on the total yeast, total LAB dan total microbes. Substitution of sugar with dates puree had a significant effect on the taste, color, texture and overall preference and there was no significant effect on the aroma of kefir ice cream.
THE EFFECT OF MARINATION WITH RED GINGER (Zingiber officinale Rosc.) ON CHEMICAL AND HEDONIC QUALITY OF DRIED BEEF Dwiloka, Bambang; Prasasti, Rahel Nathania Prasasti; Nurwantoro, Nurwantoro
Jurnal Pangan dan Agroindustri Vol. 12 No. 4: Oktober 2024
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2024.012.04.1

Abstract

Red ginger (Zingiber officinale Rosc.) is a commonly utilized spice plant in blends and marinades. The research was conducted to determine the effect of different red ginger blend concentrations on fat levels, protein levels, antioxidant activity, and hedonic quality of dried beef. The research used a Randomized Block Design and descriptive analysis. Treatments were differentiated by adding different concentrations of red ginger blend (P0 = 0%, P1 = 5%, P2 = 10%, P3 = 15%, and P4 = 20%). The addition of a 15% red ginger blend is the best treatment for the chemical properties of dried beef, while the addition of a 5% red ginger blend is the best treatment for the hedonic properties of dried beef.
THE The Effect of Employability and Work Motivation on the Productivity of Workers with Disabilities at PT. Wangta Agung Lubis, Dina Mariana Uli; Asfan, Muhammad; Nurwantoro, Nurwantoro; Pujiyanto, Risang
FOCUS Vol 6 No 1 (2025): FOKUS: Jurnal Ilmu Pengetahuan Sosial
Publisher : Neolectura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37010/fcs.v6i1.1636

Abstract

This research aims to determine the influence of work ability and work motivation on the productivity of workers with disabilities at PT. Wangta Agung. As a form of inclusion and equal employment opportunities, PT Wangta Agung employs workers with disabilities who are usually not considered enough and do not get the same opportunities as other workers. Data analysis was carried out using multiple line regression. Based on research, it can be concluded that work ability and work motivation simultaneously have a positive and significant effect on the productivity of workers with disabilities at PT. Wangta Agung. Likewise, partial testing shows that both work ability and work motivation have a significant influence on the productivity of workers with disabilities at PT. Wangta Agung. Based on this, companies need to consider improving the work ability of their workforce and motivating them so that it has a positive impact on increasing productivity in order to achieve company goals.
Characteristic of black soy miso with crude bromelain and Lactobacillus plantarum Bhakti Etza Setiani; Yoyok Budi Pramono; Nurwantoro Nurwantoro; Bambang Dwiloka; Annisa Shafa Putri Arini; Ilma Muliasari Ramadhaningrum; Elisabeth Febriane Lovita Sudjono
International Journal of Advances in Applied Sciences Vol 13, No 4: December 2024
Publisher : Institute of Advanced Engineering and Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11591/ijaas.v13.i4.pp818-824

Abstract

This research aims to improve the diversity of functional foods rich in bioactive peptide components and have a unique flavor for black soybean miso through the addition of crude bromelain and Lactobacillus plantarum. This research uses a completely randomized design with 5 treatments and 4 repetitions to obtain a total of 20 experimental units. The treatments are the different concentrations of crude bromelain addition, namely the control treatment or 0% (T0), 3% (T1), 6% (T2), 9% (T3), and 12 % (T4). The parameters observed are water content, water activity, pH value, and lactic acid bacteria (LAB) viability. The result showed that an increase in the crude bromelain concentration may increase the water content and water activity of the black soybean miso, while the pH value decreases. Based on the viability of the LAB showed a wavering result. Miso with the 9% concentration of crude bromelain is the best result among the others.
Physical structure of leather tanned with aluminium as an alternative tanning agent Anggriyani, Emiliana; Adetya, Nais Pinta; Rachmawati, Laili; Nurwantoro, Nurwantoro
Livestock and Animal Research Vol 21, No 3 (2023): Livestock and Animal Research
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/lar.v21i3.66093

Abstract

Objective: This study aims to examine the physical structure of goat skins tanned with aluminium as an alternative tanning agent.Methods: Twelve pieces of goat skin from the pikle breed were used in the study. Chromosal B, an aluminium tanning agent, Novaltan Al, salt (NaCl), Derminol OCS, MgO, Sodium bicarbonate, a BCG indicator, Permit MLN, and an anti-fungal are among the chemicals utilized. The approach involves tanning using chrome tanning as a control and aluminum tanning with amounts of 2%, 4%, and 6% Al2O3. Cross-sectional tests were used to assess the wet white leather's results, and the SEM-EDX method was used to determine the leather's composition.Results: Leather tanned with aluminium tanning agent shows the distribution of aluminium in the skin section, the increasing use of aluminium tanning materials, the higher the aluminium content in tanned leather.Conclusions: The presence of aluminium tanning agent in the skin indicates an interaction between the material and the skin so that it can be used as an alternative tanning agent.
Kadar Lemak dan Organoleptik Daging Analog Jamur Shitake dengan Perbandingan Tepung Terigu dan Tepung Biji Kecipir Berbeda Tria Septiawati; Nurwantoro Nurwantoro; Yoyok Budi Pramono
Jurnal Teknologi Pangan Vol 7, No 2 (2023)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jtp.2023.35146

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan perbandingan tepung terigu dan tepung biji kecipir terhadap kandungan lemak dan organoleptik daging analog jamur shitake. Materi yang digunakan adalah jamur shitake, biji kecipir, tepung terigu dan bahan tambahan lain untuk membuat daging analog dengan formulasi yang berbeda tiap perlakuan. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 replikasi. Penelitian ini terdiri dari formulasi yang dibagi menjadi 4 perlakuan perbedaan perbandingan tepung biji kecipir, jamur shitake dan tepung terigu dengan perbandingan 0:3:7; 1:3:6; 2:3:5; dan 3:3:4. Analisis data yang digunakan yaitu Analysis of Variance (ANOVA) untuk data parametrik dan Uji Kruskal-Wallis untuk data non-parametrik pada taraf signifikansi 5%. Hasil menunjukkan bahwa daging analog jamur shitake dengan perbedaan perbandingan tepung terigu dan tepung biji kecipir memberi pengaruh nyata (P<0,05) terhadap kadar kadar lemak dan organoleptik daging analog jamur shitake. Semakin banyak penggunaan tepung biji kecipir dapat meningkatkan kadar lemak dan meningkatkan kesukaan warna dan tekstur daging analog jamur shitake. Perlakuan dengan perbandingan antara tepung biji kecipir, jamur shitake dan tepung terigu berturut-turut yaitu 2:3:5 (P2) merupakan perlakuan terbaik.The aim of this research was to find out the effect of differences ratio of wheat flour and winged bean seeds flour on fat content, and organoleptic shitake mushroom meat analog. The material used were shitake mushrooms, winged bean, wheat flour, and other additives to make analog meat with different formulations for each treatment. The experimental design used was Completely Randomized Design (CRD) with 4 treatments and 5 replication. The research consisted by a formulation which was divided into 4 treatments with the different ratio of winged bean seeds flour, shiitake mushroom and wheat flour with ratio of 0:3:7; 1:3:6; 2:3:5; and 3:3:4.  Data analysis used was Analysis of Variance (ANOVA) for parametric data and Kruskal-Wallis test for non-parametric data at 5% significance level. The result showed that shiitake mushroom analog meat with different ratio of wheat flour dan winged bean seeds flour had a real effect (P<0,05) to fat content and organoleptic.The more use of winged bean seeds flour can increase fat content and preferences color and texture of shiitake mushroom analog meat. The treatment with different ratio of winged bean seeds flour, shiitake mushroom and wheat floor in a row 2:3:5 is the best treatment.
Pengaruh Penambahan Kurma terhadap Kadar Air, Derajat Keasaman, Total Padatan Terlarut, dan Viskositas pada Yogurt Sari Kacang Hijau Dwi Asna Kartika; Anang M. Legowo; Nurwantoro Nurwantoro
Jurnal Teknologi Pangan Vol 9, No 2 (2025)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jtp.2025.51501

Abstract

Kurma merupakan salah satu jenis buah yang mengandung glukosa yang cukup tinggi sehingga dapat digunakan sebagai bahan pemanis alami. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan kurma terhadap kadar air, derajat keasaman, total padatan terlarut, dan viskositas pada yogurt sari kacang hijau. Bahan yang digunakan dalam  penelitian ini adalah susu UHT skimmed, kacang hijau, kurma, starter bakteri asam laktat, dan aquades. Penelitian menggunakan uji rancangan acak lengkap dengan variasi perlakuan yang diberikan adalah (P0) tanpa penambahan kurma 0%, (P1) penambahan kurma 10%, (P2) penambahan kurma 20%, dan (P4) penambahan kurma 30%. Parameter yang diamati adalah kadar air, derajat keasaman, total padatan terlarut, dan viskositas. Data hasil pengujian kadar air, derajat keasaman, total padatan terlarut, dan viskositas dianalisis dengan menggunakan uji Analysis of Variance (ANOVA) dengan taraf signifikansi 5% dan dilanjutkan dengan uji Duncan. Penambahan konsentrasi kurma yang semakin tinggi akan menurunkan kadar airnya. Nilai pH (derajat keasaman) juga berpengaruh, dimana nilai pH akan semakin turun seiring dengan meningkatnya penambahan konsentrasi kurma. Sedangkan untuk total padatan terlarut dan viskositasnya semakin meningkat seiring penambahan konsentrasi kurma. Perlakuan terbaik didapatkan dari penambahan kurma dengan konsentrasi 20%.
Pengaruh Penambahan Karagenan terhadap Karakteristik Fisik dan Organoleptik pada Fruit Leather Carica Fransiska Martaryza Forsitawati; Nurwantoro Nurwantoro; Bambang Dwiloka
Jurnal Teknologi Pangan Vol 8, No 2 (2024)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jtp.2024.28660

Abstract

Carica merupakan salah satu spesies tumbuhan yang mirip dengan pepaya namun berukuran lebih kecil. Fruit leather adalah salah satu makanan berbentuk lembaran, bertekstur plastis, kenampakan seperti kulit, terlihat mengkilat, dan dapat dikonsumsi secara langsung. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan karagenan terhadap kekerasan (hardness), pH, total padatan terlarut (TPT) dan organoleptik fruit leather carica. Penelitian ini menggunakan 5 perlakuan dan 4 kali ulangan dengan variasi konsentrasi karagenan yaitu T0=0%, T1=0,25%, T2=0,5%, T3=0,75% dan T4=1%. Bahan baku yang digunakan yaitu carica, karagenan, gula, air, dan asam sitrat. Hasil dari penelitian ini yaitu penambahan konsentrasi karagenan yang berbeda memberikan pengaruh yang nyata (P<0,05) terhadap kekerasan (hardness), pH, TPT, dan organoleptik fruit leather carica. Perlakuan yang optimal adalah penambahan karagenan 0,5% karena menghasilkan kekerasan (hardness) (3951,48gf), pH (5,22), total padatan terlarut (5,45oBrix), nilai warna 3,55 (netral), nilai aroma 3,30 (netral), nilai rasa 3,25 (netral), dan nilai tekstur 3,40 (netral). Carica is one of plants species that similar like papaya but smaller. Fruit leather is a food in sheet form, plastic texture, looks like skin, shiny, and can be consumed directly. This research aims to determine the effect of carrageenan addition on hardness, pH, total solids (TPT), and organoleptic characteristics of carica fruit leather. This research used 5 treatments and 4 replications with variation of carrageenan concentrations are T0=0%, T1=0.25%, T2=0.5%, T3=0.75%, and T4=1%. The materials used are carica, carrageenan, sugar, water, and citric acid. The result shown that different addition of carrageenan concentrations had a significant effect (P<0.05) on hardness, pH, TPT, and organoleptic of carica fruit leather. The optimal treatment is with addition of 0.5% carrageenan because it produces hardness (3951.48gf), pH (5.22), total solid (5.45oBrix), the value of color 3.55 (neutral), the value of flavor 3.30 (neutral), the value of taste 3.25 (neutral), and the value of texture 3.40 (neutral). 
Sifat Fisikokimia dan Organoleptik Minuman Soygurt Sari Kedelai yang Disubstitusi dengan Sari Kapri Vini Rahimi; Nurwantoro Nurwantoro; Bhakti Etza Setiani
Jurnal Teknologi Pangan Vol 7, No 1 (2023)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jtp.2023.26651

Abstract

AbstrakPenelitian ini bertujuan untuk mengetahui pengaruh substitusi sari kapri terhadap total padatan terlarut, total asam dan viskositas dari soygurt. Soygurt merupakan minuman berbahan dasar sari kedelai yang difermentasi dengan bakteri asam laktat dan memiliki karakteristik seperti yogurt. Penelitian ini dilakukan dengan 5 perlakuan dan 4 kali ulangan menggunakan perlakuan variasi konsentrasi substitusi sari kapri yaitu T0100% sari kedelai, 0% sari kapri; T1sari kedelai 90%, sari kapri 10%; T2sari kedelai 80%, sari kapri 20%; T3sari kedelai 70%, sari kapri 30%; dan T4 sari kedelai 60%, sari kapri 40%. Penelitian ini menggunakan bahan baku kacang kedelai, kacang kapri, susu skim dan starter yogurt. Hasil penelitian menunjukkan bahwa perbedaan konsentrasi substitusi sari kapri tidak berpengaruh nyata (p>0,05) pada total asam dan viskositas, tetapi berpengaruh nyata (p<0,05) pada total padatan terlarut. Pada uji kesukaan, perbedaan konsentrasi substitusi sari kapri tidak berpengaruh nyata (p<0,05) pada aroma, rasa, dan overall kesukaan, tetapi berpengaruh nyata (p>0,05) pada warna, tekstur, dan aroma langu.AbstractThis study aims to determine the effect of capri extract substitution on total dissolved solids, total acid and viscosity of soygurt. Soygurt is a beverage made from soybean juice fermented with lactic acid bacteria and has characteristics such as yogurt. This research was conducted with 5 treatments and 4 replications using variations in the concentration of capri extract substitution treatment namely T0 100% soybean extract, 0% pea extract; T1 soybean extract 90%, 10% pea extract; T2 soybean extract 80%, pea extract 20%; T3 70% soybean extract, 30% pea extract; and T4 soybean extract 60%, pea extract 40%. This research uses raw materials of soybeans, peas, skim milk and yogurt starter. The results showed that the difference in concentration of capri extract substitution did not have a significant effect (p> 0.05) on total acid and viscosity, but had a significant effect on the total dissolved solids. In the preference test, the difference in concentration of capri extract substitution did not significantly affect the texture, taste, color, curvature, and overall preference, but it did have a significant effect on the aroma.
PENGARUH PENAMBAHAN PEMANIS ALAMI DAUN STEVIA TERHADAP TOTAL PADATAN TERLARUT, TOTAL ASAM, TOTAL BAKTERI ASAM LAKTAT DAN TINGKAT KESUKAAN COCOGURT Christian Tandrian; Nurwantoro Nurwantoro; Bambang Dwiloka
Jurnal Teknologi Pangan Vol 8, No 2 (2024)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jtp.2024.30014

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan pemanis alami daun stevia terhadap total padatan terlarut (TPT), total asam, total bakteri asama laktat (BAL) dan tingkat kesukaan cocogurt. Materi yang digunakan adalah pemanis alami daun stevia, kelapa sayur tua, air mineral, starter yang mengandung Lactobacillus plantarum, MRS agar, NaOH 0,1 N, alumunium foil, indikator PP 1%, dan aquades. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 kali pengulangan. Penelitian ini terdiri dari formulasi yang dibagi menjadi 4 perlakuan berupa penambahan pemanis alami daun stevia dengan konsentrasi 0%, 0,05%, 0,1% dan 0,15% v/v. Data hasil pengujian total padatan terlarut, total asam dan total bakteri asam laktat dianalisis dengan menggunakan Analisis of Varian (ANOVA) pada taraf signifikansi 5% dan apabila terdapat perbedaan dilanjutkan dengan uji Duncan Multiple Range Test (DMRT), sedangkan data hasil tingkat kesukaan dianalisis dengan menggunakan uji Kruskal Wallis pada taraf signifikansi 5% dan apabila terdapat perbedaan dilanjutkan dengan menggunakan uji Mann-Whitney. Hasil menunjukkan bahwa cocogurt dengan penambahan pemanis alami daun stevia memberikan perbedaan nyata (p<0,05) terhadap nilai total padatan terlarut, total asam, total bakteri asam laktat dan tingkat kesukaan. Penambahan pemanis alami daun stevia mampu meningkatkan total padatan terlarut dan tingkat kesukan cocogurt, namun penambahan pemanis alam daun stevia juga menyebabkan penurunan total asam dan total bakteri asam laktat pada cocogurt. Semua perlakuan penambahan pemanis alami daun stevia pada cocogurt telah sesuai dengan standar SNI yogurt nomor 2981:2009 dan berpotensi untuk digunakan dalam pembuatan cocogurt sebagai pemanis pengganti gula.
Co-Authors A M Jannah A M Legowo A Prakoso A Purnomoadi A. Prakoso A. Purnomoadi A.M. Legowo Adetya, Nais Pinta Agung Purnomoadi Agung Purnomoadi Ahmad Ni&#039;matullah Albaari Ahmad Ni’matullah Al-Baarri Al-Baarri, Ahmad Ni'matullah Anang M Legowo Andi Febrisiantosa Annisa Shafa Putri Arini Annisya, Shintya Wahyu Antonius Hintono Anum D Ari Wibawa Budi Santosa Arissaputra, Hermawan Asfan, Muhammad Ayu Anesakirani Ayu Ning Jagat Azalia Rohmani Surya Sari Bambang Dwiloka Bambang Sulistiyanto Barlian Rizal Bhakti Etza Setiani Bintoro, V Priyo C Imam Sutrisno Cecilia Ariantika Christian Tandrian Cicilia Nuryati Claradhita Ayu Shauma Clory Agustin Pienarso Cynthia Faradila Dea Erik Bahtiar Desnandia Radhika Ningsih Devi Yuniar Pristiana Dewandhaka Andaru Dian Handayani Dian Wahyu Harjanti Dina Azalea Handayani Duana Martha Saragih Dwi Ahmadi Dipowaseso Dwi Asna Kartika Dwi Sunarti E. Widiastuti Eka Intan Kumala Putri Elisabet Selly Andriani Elisabeth Febriane Lovita Sudjono Emiliana Anggriyani endra fajar pratiwi Fahmi Arifan Farhandhia Devangga Fariza Amelia Anisa Fauzan Achmad Febryan Taufiq Felia Wahono Fransisca Pramiarti Pasca Fransiska Martaryza Forsitawati H. I. Wahyuni Hafizh Azzam Hilmy Hanifah Mustika Wahda Heni Rizqiati Hidayatul Munawaroh I. Isroli Ilma Muliasari Ramadhaningrum Indira Putri Negari, Indira Putri Indri Desy Natalia Siagian Indro Sumantri Ingke Endrina Istiyan PM Kafaah Estancia Kardina Enny Dian Kumalasari Karina Rizqy Anggita Surya Kiryanto Kiryanto L D Ambara L.D. Ambara Laili Rachmawati Lisa Harmi Susanti Lorentia Lydia Margareth Lubis, Dina Mariana Uli Luqman Nauval Hakim Luthfiyah Nur Sulistiyani Maulida Rochmayani Melati Citra Anggraeni Mohammad Ihsan Yahya Prayoga Mohammad Kresna Bayu Nisa Ishma Savitry Nur Ismawati Nurul Aulia Octani Dwi Siswati Perdana, Gilang Ade Prasasti, Rahel Nathania Prasasti Prayoga, M. I. Y. Pujiyanto, Risang Putri Setyoningsih Putri, Naluri Amella Rakita Dewi Mega Rani Widya Pramesthi Rio Sentosa ritna ningsih Rizqiati, H. S Mulyani S. Mulyani S. Sugiharto Sartono, T. A. Selma Husniah Ramadhiyana Elsadi Setya Budi M. Abduh Setya Budi Muhammad Abduh, Setya Budi Muhammad Shindy Raviola Rizka Siti Susanti Siti Susanti, Siti Sri Kusmawati Sri Mulyani Sri Mulyani Sri Mulyani Sri Sumarsih Sulistiarto, Sigit SUSANTI, S. Sutaryo Sutaryo Suyadi Suyadi Syavira Aulia taufiqi bagas ramadhani Tisqa Rizky Quna Tria Septiawati Triana Setyawardani Trisna Fitriana Turrini Yudiarti Ulfi Nihayatuzzahro Ardiani Yasinta V P Bintoro V. Priyp Bintoro V.P. Bintoro Valentinus Priyo Bintoro Vini Rahimi Warsono Sarengat Wawan Budi Setyawan Widya Tamimi Wisnu Pangestu Setiaji Wiwid Rizqi Maryati Y B Pramono Yehezkiel Bobby Slamet Yoga Pratama Yoga Pratama Yoga Pratama Yosyfa Astiari Yoyok Budi Pramono Yoyok Budi Pramono Yoyok Budi Pramono Yoyok Budi Pramono Yoyok Budi Pramono Yudonegoro, Ridho Julio Yulindha Yulindha