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All Journal Teknotan: Jurnal Industri Teknologi Pertanian Agrointek Jurnal Teknologi Pertanian Journal of Engineering and Technological Sciences agriTECH Proceeding of the Electrical Engineering Computer Science and Informatics Industria: Jurnal Teknologi dan Manajemen Agroindustri Jurnal Teknologi & Industri Hasil Pertanian Agroindustrial Journal Teknologi dan Industri Pertanian Indonesia Jakadimas

Nafis Khuriyati

Departemen Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora No 1, Yogyakarta 55281

Author-ID : 298705

Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Social Sciences Other

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PENENTUAN KUALITAS BUAH NAGA (Hylocereus undatus) DENGAN METODE NON-DESTRUKTIF [Non-destructive Determination of Dragon Fruit (Hylocereus undatus) Quality] Khuriyati, Nafis; Fibriato, Muh Bayu; Nugroho, Darmawan Ari
Jurnal Teknologi & Industri Hasil Pertanian Vol 23, No 2 (2018): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Sorting dragon fruit based on color, size, and physical defects using human senses does not adequately reflect the nutritional content of the fruit.Â Nutrient content in dragon fruit has been determined by injuring fruit (destructive).Â The objective of the research was to develop a non-destructive method based on color measurement to determine the quality of dragon fruit which includes texture, moisture content, total dissolved solids, and total acid.Â Non-destructive color measurement used Chromameter to predict fruit maturity.Â Based on the results of this fruit maturity prediction, dragon fruit quality was predicted by using a regression model between fruit maturity and each quality parameter.Â Dragon fruit from various variations of maturity was used as a sample to find out its quality changes, and a regression equation was formed between the maturity of fruit and fruit quality. Â The results showed that along with the increasing maturity of dragon fruit, color (La * b *), texture, moisture content, and total dissolved solids changed following a cubic regression model.Â Color component "b" (yellowness) has the strongest relationship to fruit maturity (R2 = 0.95).Â With the knowledge of fruit maturity based on these colors, the quality of dragon fruit could be determined through regression equations with results that were not significantly different from those with destructive methods, except total acid.

AN INTELLIGENT INCENTIVE MODEL BASED ON ENVIRONMENTAL ERGONOMICS FOR FOOD SMES Ushada, Mirwan; Putro, Nur Achmad Sulistyo; Khuriyati, Nafis
Journal of Engineering and Technological Sciences Vol 51, No 6 (2019)
Publisher : ITB Journal Publisher, LPPM ITB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5614/j.eng.technol.sci.2019.51.6.7

In this study, an intelligent incentive model based on environmental ergonomics in food small and medium-sized enterprises (SMEs) was developed. Environmental ergonomics was defined as the impact of temperature and relative humidity within a certain range on a worker?s heart rate during work. Optimum environmental ergonomics are highly required as a basic standard for food SMEs to provide fair incentives. Recommendable parameters from a genetic algorithm and fuzzy inference modeling were used to model customized incentives based on optimum heart rate, workplace temperature and relative humidity before and after working. The research hypothesis stated that industries should optimize their workload and workstation environment prior to customizing incentives. The research objectives were: 1) to recommend optimum environmental ergonomics parameters for customized incentives; 2) to determine the incentives at workstations of SMEs based on optimum environmental ergonomics parameters and fuzzy inference modeling. The optimum values for heart rate, workstation temperature and relative humidity used were based on recommendable values from the genetic algorithm. An inference model was developed to generate decisions whether a worker should receive an incentive based on a calculated index. The results indicated that 84.4% of workers should receive an incentive. The results of this research could be used to promote the concept of ergonomics-based customized incentives.

ANALISIS PENGARUH SUHU DAN KEMASAN PADA PERLAKUAN PENYIMPANAN TERHADAP KUALITAS MUTU FISIK CABAI MERAH KERITING (CAPSICUM ANNUM L.) Putri, Yolanda Reptami; Khuriyati, Nafis; Sukartiko, Anggoro Cahyo
Jurnal Teknologi Pertanian Vol 21, No 2 (2020)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

ABSTRAKÂ Cabai merah keriting (Capsicum annum L.) merupakan produk hortikultura bernilai ekonomi dengan permintaan yang tinggi baik diÂ pasar dalam maupun luar negeri. Cabai tergolong sebagai produk klimaterik yang mudah rusak, Â membuat produk ini rentan mengalami penurunan mutu. Untuk itu diperlukanÂ upaya penjagaan mutu cabai.Â Penelitian bertujuan untuk mengetahui kombinasi terbaik dari masing-masing faktor perlakuan selama penyimpanan. Penelitian ini dilakukan menggunakan rancangan eksperimen Taguchi, yang disusun berdasarkan matriks orthogonal L9(43).Â Pada penelitian ini terdapat empat faktor kendaliÂ yang masing-masing terdiri dari 3 level, yaitu faktor suhuÂ (5 Â°C, 10 Â°C, 24 Â°C), jenis kemasanÂ (OPP, LDPE, PET), waktu simpanÂ (2, 4, dan 6 hari), dan bulk densityÂ (0,156 g/cc, 0,243 g/cc, dan 0,313 g/cc). Dilakukan pengujian terhadap empat parameter mutu cabai merah keriting, yaitu tingkat kerusakan, perubahan warna, perubahan bobot, dan tingkat kekerasan dengan karakteristik semakin kecil nilai semakin baik. Analisa data dilakukan dengan menggunakan rasio signal gangguan (signal to noise ratio), efek faktor, dan analisis variansi. Dari penelitian ini diperolehÂ kombinasi terbaik level faktor yaitu Â suhu 5Â Â°C, jenis kemasanÂ oriented polystyreneÂ (OPP), Â waktu simpan dua hari, dan bulk density 0,243 g/cc. Pada kondisi tersebut persentase kerusakan 0%, perubahan bobot 0,01 g, perubahan warna senilai 5,54, dan perubahan kekerasan 0,74 gf. Sehingga pengaruh suhu dan kemasan pada perlakuan penyimpanan ini tidak berpengaruh signifikan atau berpengaruh signifikan.Kata Kunci:Â Cabai Merah Keriting; Mutu Cabai; TaguchiÂ Â ABSTRACTCurly red chili (Capsicum annum L.) is a horticultural product that has an economic value with high demand in both domestic and foreign markets. Chili is classified as a climacteric product that is easily damaged, making this product vulnerable to deterioration. For this reason, efforts are required to maintain the quality of the product. The research aims to find out the best combination of each treatment factor during storage. This research was conducted using the Taguchi experimental design, which was arranged based on the orthogonal matrix L9(43). In this study, there were four selected factors, each of which consisted of 3 levels, i.e., temperature (5 Â°C, 10 Â°C, and 24Â Â°C), type of packaging (OPP, LDPE, PET), storage time (2, 4, and 6 days), and bulk density (0.156 g/ cc, 0.243 g/ cc and 0.313 g/ cc). Four selected quality parameters of red curly red chili, i.e., the level of damage, color changes, weight changes, and the level of hardness, were tested with the characteristics the smaller the better. Signal to noise ratio, factor effects, and variance analysis was then performed on the collected experimental data. The conclusionÂ of this study indicated the best combination of factor levels was: 5 Â°C, oriented polystyrene (OPP) packaging, two-days storage time, and bulk density of 0.243 g/ cc. Under these conditions, the percentage of damage was 0%, weight change of 0.01 g, change in color valued at 5.54, and change in hardness of 0.74 gf. KeywordsÂ : Curly Red Chili; Quality; Taguchi

Modifikasi Parameter Produksi untuk Meningkatkan Mutu Kimia Gula Kelapa Cetak di Kabupaten Indragiri Hilir, Provinsi Riau Viona Zulfia; Makhmudun Ainuri; Nafis Khuriyati
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 8, No 3 (2019)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

AbstrakGula kelapa di Kabupaten Indragiri Hilir merupakan produk yang sangat potensial untuk dikembangkan, namun mutu produk gula kelapa yang dihasilkan belum memenuhi SNI-01-3743 tahun 1995. Hal ini diduga terdapat ketidaksesuaian parameter produksi yang dilakukan sehingga perlu perbaikan atau modifikasi parameter produksi. Salah satu indikator mutu produk gula kelapa ditentukan oleh karakteristik kimianya yang meliputi kadar air, kadar abu, kadar sukrosa, dan gula reduksi. Rancangan percobaan menggunakan metode Taguchi dengan empat faktor, yakni komposisi bahan pengawet nira, bahan anti buih, lama waktu penyadapan, dan suhu akhir masak. Hasil terbaik/optimum didapatkan pada kombinasi faktor bahan pengawet nira berupa kulit manggis dan natrium metabisulfit, anti buih menggunakan santan, lama waktu penyadapan 8 jam sadap pagi + 16 jam, serta suhu akhir masak 135oC. Uji konfirmasi karakteristik mutu kimia (dalam interval kepercayaan) menunjukkan bahwa kadar air sebesar 6,87±0,57%, kadar abu sebesar 1,96±0,13%, kadar sukrosa sebesar 77,77±5,19%, gula reduksi sebesar 8,09±4,28%. Modifikasi parameter dapat meningkatkan mutu kimia kadar air sebesar 4,46%, kadar abu sebesar 43,84%, kadar sukrosa sebesar 11,30% dan kadar gula reduksi sebesar 45,78% lebih baik dari sebelumnya dan memenuhi SNI.Kata kunci: gula kelapa, modifikasi, mutu kimia, parameter produksi AbstractCoconut sugar in Indragiri Hilir Regency is a potential product to be developed, but the quality of the sugar is not compliant with SNI- 01-3743 of 1995 which may be caused by improper parameter in its production. The parameter of coconut sugar production should be modified for improvement. One indicator of the quality of coconut sugar determined by its chemical characteristics which include water content, ash content, sucrose content, and reducing sugar. The experimental design uses the Taguchi method with four factors, i.e. the composition of sap preservatives, defoaming agent, duration of sap tapping, and final temperature of sap cooking. The best/optimum results were obtained on the combination of mangosteen peel and sodium metabisulfite as sap preservatives, coconut milk as defoaming agent, 8 hours of sap tapping duration in the morning + 16 hours, and final sap cooking temperature of 135oC. The results of confirmation test of chemical quality characteristics (in confidence intervals) were water content of 6.87±0.57%, ash content of 1.96±0.13%, sucrose content of 77.77±5.19%, reducing sugar of 8.09±4.28%. Modification of parameters can improve the chemical quality of water content of 4.46%, the ash content of 43.84%, sucrose content of 11.30% and reducing sugar content of 45.78% which is better than previous quality and compliant with SNI.Keywords: chemical quality, coconut sugar, modification, production parameters

ANALISIS MUTU PRODUK DAN KEMASAN LEMPUK DURIAN (DURIO ZIBETHINUS SP) Rizqi Wahyudi; Wahyu Supartono; Nafis Khuriyati
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 2, No 1 (2013)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (242.049 KB)

Abstrak Tujuan penelitian ini adalah mendapatkan mutu produk dan kemasan yang terbaik dengan merancang atau membuat konsep kemasan yang sesuai dengan keinginan dan kebutuhan konsumen berdasarkan analisa mutu produk terhadap kemasan yang digunakan. Metode pengembangan kemasan yang dilakukan dengan pendekatan pengembangan produk dan value engineering dengan pengembangan performansi berdasarkan keinginan konsumen dengan menggunakan metode FAST (Function Analysis System Technique). Hasil penelitian menunjukkan bahwa lempuk durian pada kemasan karton biasa memiliki kadar air yang lebih tinggi dari pada Duplex 310 g dan Duplex 400 g sehingga mikroba lebih cepat tumbuh dan menurunkan mutu lempuk durian. Kapang dan khamir pada lempuk durian dengan kemasan karton biasa sudah tumbuh pada hari ke-10 yaitu 28 x 102 kol/g sedangkan lempuk durian dengan kemasan Duplex 310 g dan 400 g ditumbuhi kapang dan khamir pada hari ke-16 yaitu 22 x 102 kol/g. hasil identifikasi kebutuhan konsumen, tahap pengujian dan pemilihan alternatif-alternatif konsep pengembangan kemasan tahap analisa maka konsep akhir dari produk lempuk durian dapat ditentukan dengan spesifikasi sebagai berikut : 1). Kemasan primer adalah jenis bahan kertas perkamen dengan teknik pembungkusan tertutup, 2). Kemasan sekunder : untuk lempuk durian kemasan 250 g adalah kertas Duplex 400 g, bentuk kemasan kotak segi empat, ukuran kemasan 11 x 8 x 5 cm, tidak menggunakan segel, tidak menggunakan bagian transparan, ukuran lempuk durian 5,5 x 2 x 2 cm dan jumlah lempuk durian per kemasan yaitu 10 biji, sedangkan untuk lempuk durian kemasan 1 kg adalah kertas Duplex 350 g, bentuk kemasan kotak segi empat, ukuran kemasan 16 x 11 x 5 cm, tidak menggunakan segel, menggunakan bagian transparan, ukuran lempuk durian 8 x 5,5 x 2,5 cm dan jumlah lempuk durian per kemasan yaitu 8 biji, 3) Kemasan tersier yaitu jenis bahan kardus, bentuk kemasan kotak segi empat, dan ukuran kemasan adalah 32 x 25,5 x 19,5 cm.Kata kunci : Pengembangan Produk, Value Engineering, Desain Kemasan, Analisa Mutu. Lempuk DurianAbstract The study aimed at developing the best quality and package of the product through customized package to fulfill the need and the demand of consumers based on the analysis of product and packing quality. The data was collected by a survey method of the consumers with interview and questionnaire. The package was developed using the value engineering approach and function analysis system technique (FAST) in improving its performance based on consumers’ demand. The results of the study showed that the lempuk durian packed in regular cardboard had higher water content than in Duplex 310 g and in Duplex 400 g packages that microbes could easily grow that causes the decrease the quality of the product. Mold and mildew were found growing in the lempuk durian packed in regular cardboard in the tenth day, which was 28 x 102 col/g, while they were found growing in the product packed in the Duplex 310 g and 400 g packages in the sixteenth day, which was 22 x 102 kol/g. Based on the identification of consumers needs, the results of the test and the selection of the alternative concepts of package development, the specification of the final concept of the product was as follows: 1) Primary package was made of parchment paper with closed packing technique; 2) Secondary package for the product of the 250 g was made of Duplex 400 g paper, which was cubicles of 11 x 8 x 5 cm without any seal and transparent part, while the packages of 5.5 x 2 x 2 cm contained 10 pieces for each and the package of the product of 1 kg was packed in the packages made of Duplex 350 g, which was cubicle of 16 x 11 x 5 cm without any seal and with transparent part, the packages of 8 x 5.5 x 2.5 cm contained 8 pieces for each; 3) The tertiary package was made of cardboard box of 32 x 25.5 x 19.5 cm.Keywords: Lempuk Durian, Package Design, Product Development, Quality Analysis, Value Engineering

An Intelligent Incentive Model Based on Environmental Ergonomics for Food SMEs Mirwan Ushada; Nur Achmad Sulistyo Putro; Nafis Khuriyati
Journal of Engineering and Technological Sciences Vol. 51 No. 6 (2019)
Publisher : Institute for Research and Community Services, Institut Teknologi Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5614/j.eng.technol.sci.2019.51.6.7

In this study, an intelligent incentive model based on environmental ergonomics in food small and medium-sized enterprises (SMEs) was developed. Environmental ergonomics was defined as the impact of temperature and relative humidity within a certain range on a worker's heart rate during work. Optimum environmental ergonomics are highly required as a basic standard for food SMEs to provide fair incentives. Recommendable parameters from a genetic algorithm and fuzzy inference modeling were used to model customized incentives based on optimum heart rate, workplace temperature and relative humidity before and after working. The research hypothesis stated that industries should optimize their workload and workstation environment prior to customizing incentives. The research objectives were: 1) to recommend optimum environmental ergonomics parameters for customized incentives; 2) to determine the incentives at workstations of SMEs based on optimum environmental ergonomics parameters and fuzzy inference modeling. The optimum values for heart rate, workstation temperature and relative humidity used were based on recommendable values from the genetic algorithm. An inference model was developed to generate decisions whether a worker should receive an incentive based on a calculated index. The results indicated that 84.4% of workers should receive an incentive. The results of this research could be used to promote the concept of ergonomics-based customized incentives.

Reduksi Pemborosan untuk Perbaikan Value Stream Produksi “Mi Lethek” Menggunakan Pendekatan Lean Manufacturing Aditya Nugroho; Makhmudun Ainuri; Nafis Khuriyati
agriTECH Vol 35, No 2 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

"Mi Lethek" industry is an industry that produce dry noodles. In the production process of "Mi Lethek" industry, there were some waste that could inflict a financial loss for industry. Waste that occur in "Mi Lethek" industry were unnecessary = inventory and excessive transportation. To reduce that waste, lean manufacturing approach is required. Lean approach functionalized as a system for identified all of activities in "Mi Lethek" industry. That activities were classified into two kind activities, namely value added activity and non value added activity. The time of each activity used to calculate the process cycle efficiency (PCE). Based on the research, the existing score of PCE in "Mi Lethek" industry was 12,05%. The recommendations for increase PCE are relayouting the plant and change the order scheduling of raw materials. These recommendations could increase PCE score to 15,68 %.ABSTRAKIndustri “Mi Lethek” merupakan industri yang menghasilkan produk berupa mi kering berbahan baku tepung tapioka. Pada proses pengolahan mi di industri “Mi Lethek”, terdapat berbagai pemborosan (waste) yang dapat merugikan industri. Diantara pemborosan yang terjadi berupa persediaan bahan baku yang belum diperlukan dan transportasi berlebih. Untuk mereduksi pemborosan tersebut diperlukan suatu perbaikan pada value stream menggunakan pendekatan lean. Pendekatan lean difungsikan sebagai sebuah sistem yang digunakan untuk mengidentifikasi seluruh aktivitas yang ada pada industri “Mi Lethek”. Aktivitas-aktivitas tersebut kemudian digolongkan menjadi dua jenis aktivitas, yaitu aktivitas yang memberikan nilai tambah dan aktivitas yang tidak memberikan nilai tambah. Waktu dari masing-masing aktivitas tersebut yang selanjutnya digunakan untuk menghitung nilai process cycle effieciensy (PCE). PCE adalah efisiensi relatif dalam sebuah proses yang mer=wakili presentase waktu yang digunakan untuk menambah nilai pada produk dibandingkan total waktu yang digunakan produk selama dalam proses. Berdasarkan penelitian yang telah dilakukan, didapatkan nilai PCE awal dari industri "Mie Lethek" sebesar 12,05%. Perbaikan yang dilakukan ialah dengan mengubah tata letak pabrik dan melakukan perbaikan penjadwalan pemesanan bahan baku. Hasil perbaikan tersebut berhasil meningkatkan nilai PCE menjadi 15,08%.

Aplikasi Analisis Multivariat Berdasarkan Warna untuk Memprediksi Brix dan pH pada Pisang Yohanita Maulina Akbar; Rudiati Evi Masithoh; Nafis Khuriyati
agriTECH Vol 37, No 1 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

In this research, Multiple Linear Regression (MLR) model was used to predict Brix and pH of banana based on RGB and Lab color values. Banana samples varied in color and ripening level from less ripen to ripen. RGB and Lab values were measured non-destructively using colormeter, while Brix and pH were determined using conventional method in laboratory. Multivariate analysis was done using the Unscrambler ® X 10.3 (CAMO, AS, OLSO, Norway, and trial version). Results showed that calibration model using MLR was able to predict Brix and pH of banana based on RGB and Lab color values. Furthermore, validation data were used to test the selected models. MLR model to predict Brix based on RGB and Lab validation resulted in 0.8 and 0.84 of determination coefficient between observation and prediction data. The model was also able to predict pH based on RGB and Lab values with 0.71 and 0.79 of determination coefficient between observation and prediction data. ABSTRAKPada penelitian ini, model Multiple Linear Regression (MLR) digunakan untuk memprediksi Brix dan pH pada buah pisang berdasarkan nilai warna Red Green Blue (RGB) dan Lab. Pisang yang dianalisis mempunyai variasi warna dari kurang masak sampai masak. Parameter warna RGB dan Lab dilakukan secara non-destruktif dengan menggunakan colormeter, sedangkan pengukuran kualitas internal yaitu Brix dan pH ditentukan secara destruktif atau dengan prosedur konvensional di laboratorium. Aplikasi analisis multivariat yang digunakan adalah Unscrambler ® X 10.3 (CAMO, AS, OLSO, Norway, versi trial). Analisis data menunjukkan bahwa model kalibrasi MLR dapat digunakan untuk memprediksi Brix dan pH berdasarkan parameter warna RGB dan Lab pada buah pisang. Selanjutnya, data validasi digunakan untuk menguji model MLR terpilih. Model kalibrasi MLR dapat memprediksi Brix berdasarkan nilai RGB dan Lab dengan nilai koefisien determinasi (R2) sebesar 0,8 dan 0,84, secara berurutan. Sedangkan koefisien determinasi (R2) untuk pH berdasarkan warna RGB dan Lab adalah 0,71 dan 0,79.

Mitigasi Risiko pada Industri Pengalengan Gudeg Arsyad Sumantika; Adi Djoko Guritno; Nafis Khuriyati
agriTECH Vol 41, No 2 (2021)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Combining Kansei Engineering and Artificial Neural Network to Assess Worker Capacity in Small-Medium Food Industry Mirwan Ushada; Tsuyoshi Okayama; Atris Suyantohadi; Nafis Khuriyati; Haruhiko Murase
Proceeding of the Electrical Engineering Computer Science and Informatics Vol 1: EECSI 2014
Publisher : IAES Indonesia Section

This paper highlighted a new method for worker capacity assessment in Indonesian small-medium food industry. The sustainable and productivity of Indonesian food industry should be maintained based on the workers capacity. The status of worker capacity could be categorized as normal, capacity constrained worker and bottleneck. By using Kansei Engineering, worker capacity can be assessed using verbal response of profile of mood states, non-verbal response of heart rate in a given workplace environmental parameters. Fusing various Kansei Engineering parameters of worker capacity requires a robust modeling tool. Artificial Neural Network (ANN) is required to assess worker capacity. The model was demonstrated via a case study of Tempe Industry. The trained ANN model generated satisfied accuracy and minimum error. The research results concluded the possibility to assess worker capacity in Indonesian small-medium food industry by combining Kansei Engineering and ANN.

Co-Authors Adi Djoko Guritno, Adi Djoko Aditya Nugroho affan fajar falah Anggoro Cahyo Sukartiko Ardhianata Triasmoko Ariesta Cintiadewi Arsyad Sumantika Atris Suyantohadi Atris Suyantohadi Avicenna Nur Kasih Damayanti, Indriani Didik Purwadi Didik Purwadi Falah, Muhammad Affan Fajar Fibriato, Muh Bayu Guntarti Tatik Mulyati Haruhiko Murase Ibnu Wahid Fakhrudin Aziz Ikhsan Nurdziky Jumeri (Jumeri) Kuncoro Harto Widodo Makhmudun Ainuri Mirwan Ushada Munawaroh, Solehatun Murase, Haruhiko Muslikah Desti Kurniasari Niha, Aevita Ainun Nugroho, Darmawan Ari Okayama, Tsuyoshi Persia Manggala Pradita, Sintia Putri Putri, Yolanda Reptami Putro, Nur Achmad Sulistyo Rizqi Wahyudi Rudiati Evi Masithoh Saroyo, Pujo Sidik, Gusmon Tiara Tannesha Hartono Tsuyoshi Okayama Viona Zulfia Wagiman Wagiman Wagiman, Wagiman Wahyu Supartono Wahyuni, Cici Yohanita Maulina Akbar Yustina, Ita

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