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All Journal Jurnal Rekayasa Proses PROSIDING SEMINAR NASIONAL Reaktor International Journal of Renewable Energy Development TEKNIK METANA JURNAL TEKNOLOGI KIMIA DAN INDUSTRI Prosiding Seminar Nasional Sains Dan Teknologi Fakultas Teknik Jurnal Bahan Alam Terbarukan Bulletin of Chemical Reaction Engineering & Catalysis Seminar Nasional Teknik Kimia Kejuangan Jurnal Rekayasa Mesin Panrita Abdi - Jurnal Pengabdian pada Masyarakat Emerging Science Journal Communications in Science and Technology Jurnal Rekayasa Proses Jurnal Inovasi Teknik Kimia ASEAN Journal of Chemical Engineering Distilat: Jurnal Teknologi Separasi Jurnal Pasopati : Pengabdian Masyarakat dan Inovasi Pengembangan Teknologi Warta Perkaretan Jurnal Profesi Insinyur Indonesia International Journal of Renewable Energy Development Bulletin of Chemical Reaction Engineering & Catalysis Jurnal Bahan Alam Terbarukan

Andri Cahyo Kumoro

Department Of Chemical Engineering, Faculty Of Engineering, Diponegoro University

Author-ID : 301017

Aerospace Engineering Agriculture, Biological Sciences & Forestry Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Social Sciences Transportation Other

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Studi Kinetika Hidrolisis Enzimatik Pati Singkong: Pengaruh Perbandingan Alfa-Amilase dan Glukoamilase Terhadap Gula Reduksi Hargono Hargono; Andri Cahyo Kumoro; Bakti Jos
Prosiding Seminar Nasional Teknik Kimia "Kejuangan" 2018: PROSIDING SNTKK 2018
Publisher : Seminar Nasional Teknik Kimia Kejuangan

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Extraction and Modification of Gum from Cashew Tree Exudates Using Wheat Starch and Glycerine Andri Cahyo Kumoro; Diah Susetyo Retnowati; Catarina Sri Budiyati
Jurnal Rekayasa Proses Vol 4, No 2 (2010)
Publisher : Departemen Teknik Kimia Fakultas Teknik Universitas Gadjah Mada

Penelitian ini bertujuan untuk mengekstrak getah pohon mete dan memodifikasi sifatnya untuk dapat digunakan sebagai senyawa pembantu proses pengeringan menggantikan fungsi getah Arab. Dengan menggunakan getah mete termodifikasi dari penelitian ini, permasalahan biaya pada proses pengeringan jus buah dengan spray dryer dapat diatasi. Getah pohon mete dipungut dan diendapkan dari larutan hasil penyadapan dengan bantuan etanol sebagai antisolvent. Dalam penelitian ini gliserin dan pati gandum digunakan sebagai bahan tambahan untuk memodifikasi sifat getah. Hasil penelitian menunjukkan bahwa getah pohon mete termodifikasi yang dihasilkan memiliki kualitas yang baik dan kesamaan sifat dengan getah Arab. Kata kunci : getah pohon mete, getah Arab, modifikasi, pati, gliserin The objectives of this research were to extract cashew tree gum (CTG) from cashew tree exudates and to modify it into a new drying aid, which can act as a substitute for Arabic gum. The cost problem faced in the spray drying of fruit juices is expected to be solved with the use of modified CTG as a replacement of Arabic gum. The CTG was extracted and precipitated from its raw cashew exudates solution with the help of ethanol as antisolvent. Glycerine and wheat starch were the additives used in the modification of the gum. The good quality of modified CTG was obtained based on their close similarity to Arabic gum properties. Keywords: CTG, Arabic gum, modification, starch, glycerine

SIFAT FISIKOKIMIA DAN ORGANOLEPTIK TEPUNG MOCAF (MODIFIED CASSAVA FLOUR) DENGAN FERMENTASI MENGGUNAKAN EKSTRAK KUBIS Wikanastri Hersoelistyorini; Sri Sinto Dewi; Andri Cahyo Kumoro
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2015: Prosiding Bidang Teknik dan Rekayasa The 2nd University Research Colloquium
Publisher : Universitas Muhammadiyah Semarang

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This research aimed to study the use of cabbage extract as the source of lactic acid bacteria (LAB) onthe swelling power, solubility, amylose content, and organoleptic properties of mocaf. The researchwas carried out through two experimental steps with the first step aimed to study the optimumfermentation time based on swelling power of the mocaf. Whereas second step aimed to determine theoptimum cabbage extract concentration based on swelling power, solubility, amylose content, andorganoleptic properties. The results showed that optimum swelling power was achieved fromfermentation using 40% cabbage extract for 24 hours, optimum solubility was obtained using 60% and80% cabbage extracts, lowest amylose content was achieved by fermentation using 40% cabbageextract. The favored aroma, color and texture were obtained from fermentation using 20%, 40% and80% cabbage extract, respectively. The best fermentation condition was determined based on thelowest amylose content as low amylose means high amylopectin. Amylopectin plays important role intriggering the process of puffing, by which food products will be light, porous, dry and crunchy.Mocaf with lowest amylose content is recommended as raw material for the manufacturing of cookies. Keywords: cabbage extract, lactic acid bacteria, mocaf, physicochemical properties, swelling power.

MODIFIKASI TEPUNG UMBI TALAS BOGOR (COLOCASIA ESCULENTUM (L) SCHOTT) DENGAN TEKNIK OKSIDASI SEBAGAI BAHAN PANGAN PENGGANTI TEPUNG TERIGU Dessy Ariyanti; C Sri Budiyati; Andri Cahyo Kumoro
Reaktor Volume 15, No.1, APRIL 2014
Publisher : Dept. of Chemical Engineering, Diponegoro University

Tanaman talas bogor (Colocasia esculentum (L) Schott) sangat mudah dibudidayakan di daerah tropik dan sub-tropik, termasuk Indonesia. Umbi talas bogor kaya akan karbohidrat, sehingga dapat digunakan sebagai sumber energi yang potensial bagi manusia melalui berbagai proses modifikasi. Tujuan dari penelitian ini adalah memperbaiki kualitas tepung umbi talas bogor dengan mengkaji pengaruh konsentrasi suspensi, katalis, oksidator, dan temperatur dari proses modifikasi dengan cara oksidasi menggunakan larutan hidrogen peroksida (H2O2). Variabel yang dikaji adalah suspensi tepung dengan air (40, 30, 20, dan 10%), waktu reaksi (30, 60, 90, dan 120 menit, konsentrasi katalis (0; 0,1%; 0,2%), konsentrasi oksidator (1%, 2% dan 3%) dan temperatur (30; 40; 50oC). Hasil penelitian menunjukkan bahwa penggunaan konsentrasi suspensi 40% , konsentrasi katalis 0,1%, konsentrasi H2O2 2% dan temperatur 30oC pada waktu oksidasi 30 menit memberikan hasil yang paling optimum ditinjau dari daya kembang (swelling power) dengan nilai 7g/g dan kelarutannya dalam air yaitu 4% dengan mempertimbangkan aspek teknis dan ekonomis dari proses. Hasil penelitian ini menunjukkan bahwa penggunaan H2O2 sebagai oksidator cukup efektif dalam meningkatkan nilai daya kembang tepung talas bogor yang sebelumnya hanya 4,3 g/g menjadi 7 g/g, dimana nilai tersebut telah masuk dalam rasio daya kembang tepung terigu yaitu 6,8-7,9 g/g. Namun oksidator H2O2 tidak cukup efektif dalam meningkatkan nilai kelarutan tepung dalam air yang sebelumnya hanya 2% menjadi 4%, dimana nilai tersebut masih dibawah rasio kelarutan tepung terigu yaitu 6,3-7,3%. Selain itu uji organoleptik pada kue kering berbahan baku tepung umbi talas bogor teroksidasi menunjukkan kelemahan berupa rasa yang agak pahit dan tekstur yang terlalu rapuh dibandingkan dengan kue kering yang menggunakan bahan baku tepung terigu.Bogor taro (Colocasia esculentum (L) Schott) is one of the local resources which can be used as raw material for flour and starch production. They are easy to cultivate in tropical and sub-tropical area such as Indonesia. Tubers of Bogor taro contain a lot of carbohydrates and the flour can be modified using several technique of modification in order to achieve the similar content and properties as wheat flour. The objective of this research was to upgrade the quality of tuber Bogor taro flour by studying the effect of suspension consistency (40; 30; 20;10%), concentration of catalyst (0; 0.1%; 0.2%) and H2O2 (1%; 2% and 3%) as oxidizer and temperature of oxidation process (30; 40; 50oC). The results showed that the use of 40% suspension consistency, 0.1% catalyst concentration, 2% H2O2 concentration and 30oC of oxidation temperature at 30 minutes gave the most optimum results in terms of swelling power with 7g/g and water solubility 4% with taking the technical and economic aspects of the process as consideration. Swelling power and water solubility of modified tuber of Bogor taro flour were higher compared to the native ones, which successively 4.3 g/g and 2%. However, in organoleptic analyses showed that the cookies made from modified flour of Bogor taro tuber still have weaknesses such as a bitter taste and fragile textures compared to the cookies made from wheat flour.

EFFECT OF TEMPERATURE AND PARTICLE SIZE ON THE ALKALINE EXTRACTION OF PROTEIN FROM CHICKEN BONE WASTE Andri Cahyo Kumoro; Sofiah Sofiah; Nurul Aini; Diah Susetyo Retnowati; Catarina Sri Budiyati
Reaktor Volume 13, Nomor 2, Desember 2010
Publisher : Dept. of Chemical Engineering, Diponegoro University

Chicken bone is a waste of chicken meat processing industry and restaurants that has not been used widely, even though it contains valuable organic compounds that are functionals, such as collagenous and non collagenous protein. This research was conducted to investigate the effect of temperature and particle size on the protein extraction from chicken bones using dilute sodium hydroxide solution. Controlled parameters in this study were the solvent in the form of sodium hydroxide solution, extraction time for 1 hour, pH 10.5, the ratio of chicken bone powder: solvent (1:4 w/v), and stirring speed 200 rpm. While the operating variables included the extraction temperature of 30oC, 55oC, and 80oC, and particle size of 150 and 250 μm. Experiments were carried out by heating of 300 mL of sodium hydroxide solution with pH 10.5 in a three-necked flask equipped with Leibig condenser, thermometer, mechanical agitator and sampling device to reach the desired temperature (30oC, 55oC, and 80oC). Then, a total of 75 g of chicken bone powders with desired particle size (150μm and 250μm) was introduced into the sodium hydroxide solution and the stirrer was operated at speed of 200rpm. At every 10 minutes interval, as much as 10 mL samples were withdrawn for total protein analysis using Lowry-Folin method. The experiment was terminated after 1 hour. The results show that both increase in temperature and particle size caused an increase in the amount of extracted protein. Highest concentration of protein extracted was achieved at 630.99 mg/L, when the extraction was carried out using 250mm bone particles and temperature 80oC.

Kinetika detoksifikasi umbi gadung (dioscorea hispida dennst.) secara fermentasi dengan kapang mucor racemosus Marissa Widiyanti; Andri Cahyo Kumoro
Reaktor Volume 17 No. 2 Juni 2017
Publisher : Dept. of Chemical Engineering, Diponegoro University

Abstract THE KINETICS OF GADUNG (Dioscorea hispida dennst.) TUBER DETOXIFICATION VIA FUNGAL FERMENTATION USING Mucor racemosus. Bitter yam (Dioscorea hispida Dennst.) is one of carbohydrate sources used as staple food commonly found in Indonesian dry-land. However, this tuber has been underutilized due to the presence of an antinutrition compound, namely cyanogenic glucosides. Removal of cyanides from foodstuffs can be done either by physical, chemical or biological methods. In this study, the effect of time on the detoxification of gadung tuber chips from cyanides via fermentation using Mucor racemosus and its kinetics were investigated. Gadung chip samples were withdrawn from the fermentation system at every 24 hours interval for biomass and cyanides contents analysis. It was clear that the cyanides content decreased as the fermentation went by. Safely consumed gadung tuber chips were obtained from fermentation of the chips for 120 hours from which cyanides content as low as 49.41 mg/kg was achieved. The logistic equation successfully described the growth rate of Mucor racemosus under studied condition. The specific growth rate of Mucor racemosus in gadung chips was found to be 0.0297/hr or about a half of specific growth rate of that mold when grown in the readily consumed yeast-pepton-glucose (YPG) media. Keywords: fermentation; yam; monod; Mucor racemosus; cyanogen Abstrak Umbi gadung (Dioscorea hispida Dennst.) merupakan salah satu sumber karbohidrat yang digunakan sebagai makanan pokok yang biasa ditemukan di lahan kering di wilayah Indonesia. Namun, umbi ini kurang dimanfaatkan karena adanya senyawa antinutrisi, yaitu cyanogenic glucosides. Penghilangan senyawa sianida dari bahan makanan dapat dilakukan baik dengan metode fisik, kimia atau biologi. Penelitian ini bertujuan untuk mengkaji pengaruh waktu pada detoksifikasi irisan umbi gadung dari senyawa sianida melalui fermentasi dengan menggunakan kapang Mucor racemosus dan kinetikanya. Cuplikan irisan umbi gadung diambil dari sistem fermentasi pada setiap jeda waktu 24 jam untuk dianalisis kadar biomassa dan sianidanya. Hasil penelitian menunjukkan bahwa kandungan sianida menurun seiring dengan bertambahnya waktu fermentasi. Irisan umbi gadung yang aman dikonsumsi dapat diperoleh dari fermentasi irisan ubi gadung selama 120 jam dengan kandungan sianida serendah 49,41 mg/kg. Persamaan logistik berhasil menggambarkan tingkat pertumbuhan kapang Mucor racemosus dengan baik. Tingkat pertumbuhan spesifik dari Mucor racemosus pada irisan umbi gadung adalah 0,0297/jam atau sekitar setengah dari laju pertumbuhan spesifik jamur tersebut saat dibudidayakan pada media yang siap dikonsumsi, seperti ragi-pepton-glukosa (YPG). Kata kunci: fermentasi; gadung; monod; Mucor racemosus; sianogen

Kinetic Study and Optimization of the Most Influential Factor on Batch-Extraction of Gingerol from Fresh Ginger (Zingiber officinale) Rhizomes by Using n-Hexane as a Solvent Margaretha Praba Aulia; Fitra Pradhita; Andri Cahyo Kumoro; Marcelinus Christwardana; H. Hargono
Reaktor Volume 18 No. 3 September 2018
Publisher : Dept. of Chemical Engineering, Diponegoro University

A solvent extraction of 6- gingerol from fresh ginger rhizome chips using n-hexane has been successfully carried out. This study aimed to investigate the effects of temperature, feed size, and feed mass on the yield of gingerol, to observe the kinetics of gingerol extraction process using n-hexane as a solvent, to find the most influential parameters in the gingerol extraction process and to determine the optimum conditions of the gingerol extraction process. The experiment was carried out for 60 minutes using two feed mass ( 50 and 75 g), two temperature (60 and 70 oC) and two chips sizes (100 and 25 mm3) using 350 mL n-hexane. The second-order kinetics model was used to study the extraction kinetic parameters. The quick method was used to evaluate the most influential extraction parameters with respect to the yield of gingerol. Feed mass was found to be the most influential parameter in the gingerol extraction process. The optimum extraction conditions were found to be at 60 °C, ginger rhizome chips with 25 mm size3, feed mass was 109.7g and 350 mL n-hexane, which resulted in crude extract with gingerol content of 517.11 ppm.

Nutritional Characteristics and Potential Applications of Flour Prepared from Indonesian Wild White Yam (Dioscorea esculenta L.) Diah Susetyo Retnowati; Ratnawati Ratnawati; Andri Cahyo Kumoro
Reaktor Volume 19 No. 2 June 2019
Publisher : Dept. of Chemical Engineering, Diponegoro University

Gembili or wild white yam (Dioscorea esculenta L.) is one of underutilized tubers that can be found during dry season in Indonesia and other Southeast Asian countries. Although it has been consumed as staple food by people for centuries during famine, no further studies have been conducted to explore its potentials in food applications. This work aims to study the preparation, characterization and potential analysis of Gembili flour for use as raw material in novel foods development. Creamy white flour was obtained from white yam tuber from milling and sieving of dried tuber chips. The flour has water content about 12.08%, which is acceptable for storage. No lipid was detected. In addition, the protein, ash, and fiber content of the flour were respectively 3.00%, 1.27%, and 9.04%. The carbohydrate and amylose contents of the flour were 86.69% and 29.92% indicating its suitability for energy source. As expected, the cyanide content is very low of about 1.688 ppm suggesting that it is safe for consumption. Refer to those properties, Gembili flour can be a promising raw material for the preparation of bakery, cookies, noodle and confectioneries.Keywords: proximate composition, flour, white yam, food, preparation

MANNAN PRECIPITATION FROM ALOE VERA LEAF PULP JUICE USING METHANOL AND ISOPROPYL ALCOHOL AS ANTI-SOLVENT: EXPERIMENTAL AND EMPIRICAL MODELLING APPROACH Diah Susetyo Retnowati; Andri Cahyo Kumoro
Reaktor Volume 14, Nomor 1, April 2012
Publisher : Dept. of Chemical Engineering, Diponegoro University

Precipitation of mannan from Aloe vera leaf pulp juice was investigated using anti-solvent precipitation process under room temperature condition. The aims of this work were to study the effects of types (methanol and isopropyl alcohol) and amount of anti-solvent on the precipitation phenomena and to propose a simple mathematics model for evaluating the precipitation rate of mannan (Rβ). The experiments were carried out using a semi batch system; where continuous drop wise addition of anti-solvent to the Aloe vera leaf pulp juice was kept constant at 50.4 mL/min, while the speed of stirring was maintained at 675 rpm. At every run of the experiments, the time at which the precipitation began was recorded and the experiment was terminated when no further precipitation occurred. The samples were withdrawn from the system at every 25 min after the first precipitation for mannan analysis. The results of this work showed that isopropyl alcohol acted as a more effective anti-solvent to precipitate mannan from Aloe vera leaf pulp juice than methanol. The mathematics model represented the precipitation phenomena fairly well with average relative deviation only 11.73%, and finally suggested that the precipitation rate obeyed the zero order. PENGENDAPAN MANNAN DARI JUS DAGING DAUN LIDAH BUAYA (ALOE VERA) MENGGUNAKAN METANOL DAN ISOPROPIL ALKOHOL SEBAGAI ANTI SOLVEN: PERCOBAAN DAN PEMODELAN DENGAN PENDEKATAN EMPIRIK. Pengendapan mannan dari jus daun lidah buaya (Aloe vera) dengan teknik pengendapan menggunakan anti-pelarut dikaji pada suhu kamar. Tujuan dari penelitian ini adalah untuk mempelajari pengaruh jenis anti-pelarut (metanol dan isopropil alkohol) dan massa anti-pelarut terhadap fenomena pengendapan mannan, serta mengembangkan model matematik dengan pendekatan empiric untuk mengevaluasi laju pengendapan mannan (Rβ). Percobaan dilakukan dalam sistem yang bekerja secara semi-batch, dengan anti-pelarut diumpankan secara terus menerus dalam bentuk tetesan-tetesan dengan laju 50,4 mL/men dan pengadukan dijaga tetap pada 675 putaran per menit (ppm). Pada setiap percobaan, waktu yang diperlukan sejak pengumpanan anti-pelarut hingga saat endapan pertama kali terbentuk dicatat, dan percobaan dihentikan jika tidak ada lagi endapan yang terbentuk. Cuplikan cairan diambil setiap 25 menit sejak endapan pertama terbentuk dan dianalisis kandungan mannannya. Hasil penelitian menunjukkan bahwa isopropil alkohol merupakan anti-pelarut yang lebih efisien dibandingkan dengan metanol untuk mengendapkan mannan dari jus daun lidah buaya. Dari pemodelan matematik diketahui bahwa laju pengendapan mannan mengikuti order nol. Model matematik yang diusulkan dapat mewakili fenomena pengendapan mannan dengan baik yang ditunjukkan dengan ralat rata-rata sebesar 11,73%.

POTENSI JUS JERUK NIPIS (CITRUS AURANTIFOLIA) SEBAGAI BAHAN PENGKELAT DALAM PROSES PEMURNIAN MINYAK NILAM (PATCHOULI OIL) DENGAN METODE KOMPLEKSOMETRI Arkie Septiana A.; Frans Arienata H.; Andri Cahyo Kumoro
JURNAL TEKNOLOGI KIMIA DAN INDUSTRI Volume 2, Nomor 2, Tahun 2013
Publisher : Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro,

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Lime Juice Potential as Chelating Agent in Patchouli Oil Purification Using Complexometry MethodPatchouli oil is one of the export commodities that have high economical value for Indonesia. In general, patchouli oil obtained from the hydrodistillation of patchouli leaves. Most industries are still using patchouli oil refiners made of ferrous metal. As this process takes place at high temperatures, water vapor will contain a lot of dissolved oxygen that is corrosive and causes iron to rust easily. The rust will dissolve in patchouli oil obtained and led to the resulting of dark oil and patchouli aroma becomes weaker. This situation led to a lower market price of patchouli oil. One method that can be used to purify is complexometry method with citric acid as the chelating agent. This certainly not familiar to farmers, therefore this study tried to simplify this process by finding a material that easily found by the common people. Orange juice contains citric acid which is enough to be used as a chelating agent, other than that lemon is a fruit that are easy to obtain in the community at abundant and the price is cheap. Therefore lemon juice was chosen as an alternative chelating material. The purpose of this study was to determine the influence of operating temperature, concentration of the chelating agent and the stirring time in the chelating process and find out the extent to which lemon juice can be used as a chelating agent. The treatments tested consisted of (1) the concentrations of citric acid, which are 0.5%, 1%, 2% and 4%; (2) Temperatures operation of the refinery. That are 30oC, 50 oC, and 75 oC, (3) agitation times, namely 15, 30, 45, 60, 75, and 90 minutes. Assessment of the results of purification is based on clarity, levels of Fe2+, and the content of the main components in patchouli oil refining results. Purification results showed that the increase in temperature causes the formation of complex ions faster to achieve equilibrium. The increase in the concentration of the citric acid led to complex ion formation process more quickly to achieve phase equilibrium. The best concentration was 1% combined with the use of temperature of 75 oC. Refined patchouli oil results have Fe2+ levels as low as 22.731 ppm. Based on the physical traits, the main constituent component content, and the Fe2+ content, refined patchouli oil meets the requirements of the Indonesian National Standards.

Co-Authors . Widayat Adi Cifriadi Adi Cifriadi, Adi Agus Suprihanto Aji Prasetyaningrum Alfariji, Moh Ana Farida Aprilina Purbasari Ardianingsih, Retno Arkie Septiana A. Arkie Septiana A. Aryanti, Nita Asep Muhamad Samsudin, Asep Muhamad Asron Ferdian Falaah Asron Ferdian Falaah, Asron Ferdian Avriliana Dewi A. Bakti Jos Bakti Jos Budiyono Budiyono C Sri Budiyati Catarina Sri Budiyati Catarina Sri Budiyati Catarina Sri Budiyati Cindi Yasintasia Dessy Ariyanti Diah Permata Wijayanti Diah Susetyo Retnowati Didi Dwi Anggoro Dwi Haryanti Dyah Hesti Wardhani Evi Ristanti R F Widhi Mahatmanti Fahni, Yunita Ferry Hermawan Fitra Pradhita Frans Arienata H. Frans Arienata H. Frastia, Wike H Hadiyanto H. Hargono Hacker, Viktor Hargono . Hargono Hargono Hargono Hargono Kamil, Muhamad Idham Kristinah Haryani Kurniawan, Tonni Agustiono Laeli Kurniasari M. Djaeni Maharani Ratridewi Marcelinus Christwardana Margaretha Praba Aulia Marissa Widiyanti Masitah Hasan Misbahudin Alhanif Moh Djaeni Monica Setiono H. Muhammad Haqqiyuddin Robbani Mustafa Nafiunisa, Aininu Nasher, Kharissa Nita Aryanti Nor Basid Adiwibawa Prasetya Nur Rokhati Nurul Aini Pamungkas, Prihantoro Pandapotan, Boris Poltak Permanadewi, Indrasukma Putra, Ade Septia Ratnawati Ratnawati Retno Wulandari Riris Yuliana Y.S. Rizka Amalia Rizka Amalia Rizka Amalia Roschger, Michaela Saputri, Desi Riana Setia Budi Sasongko Silviana Silviana Sofiah Sofiah Sri Sinto Dewi Sulardjaka Sumardi Sumardi Tutuk Djoko Kusworo Utami, Esti Utomo, Dani Puji Wahyono, Yoyon Wahyudi, Dhiky Wardhani, Dyah Hesti Wikanastri Hersoelistyorini Wilis Ari Setyati Yuni Susanti, Devi Yusupandi, Fauzi Zahra, Nurul Afifah Zaim, Hanif Fawwaz

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