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All Journal Jurnal Gizi dan Pangan Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Jurnal Veteriner Jurnal AGROTEKNOLOGI Microbiology Indonesia Agrointek Jurnal Penelitian Pascapanen Pertanian Jurnal Penelitian dan Pengembangan Pertanian Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian Journal of Engineering and Technological Sciences agriTECH Jurnal Matematika Sains dan Teknologi Jurnal Aplikasi Teknologi Pangan JURNAL PANGAN Jurnal Ilmiah Teknik Kimia Indonesian Journal of Halal Research Jurnal Mutu Pangan : Indonesian Journal of Food Quality Jurnal Penelitian dan Pengembangan Pertanian Nusantara Science and Technology Proceedings Halal Studies and Society

Feri Kusnandar

Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor 16680

Author-ID : 302561

Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Public Health Social Sciences Veterinary Other

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CHANGES IN ANTIOXIDANT AND PHYSICOCHEMICAL PROPERTIES OF INDONESIAN BLACK RICE FLOUR (VAR. BANJARNEGARA AND BANTUL) DURING NO-DIE EXTRUSION COOKING Diana Ayu Nindita; Feri Kusnandar; Slamet Budijanto
Jurnal Teknologi dan Industri Pangan Vol. 29 No. 2 (2018): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

This research aimed to evaluate the effect of extrusion cooking conditions (barrel temperature and feed moisture content) on the changes in the physicochemical properties and antioxidant activity of the Indonesian black rice flour (var. Banjarnegara and Bantul). The rice flours were extruded using a no-die twin screw extruder at various barrel temperatures (110 and 140°C) and moisture content of 15, 20, 25% (wb). The total phenolic content (TPC), total anthocyanin content (TAC), and antioxidant activity generally decreased by 29, 46, and 19%, respectively. During extrusion cooking, the higher moisture content re-sulted in a higher retention of anthocyanins hence increased the antioxidant activity as measured by DPPH assay. Increasing temperature produced less retention of both anthocyanins and phenolics, hence lowering the antioxidant activity. The water absorption of the products also increased as the moisture content and barrel temperature increased, while the water solubility of the products became lower as the moisture content increased. Following a no-die extrusion cooking, both varieties of the black rice experienced changes with regard to the physicochemical properties and antioxidant activity. Due to the high antioxidant activity (DPPH value of 510.4 mg Trolox equiv/100 g) and FRAP value of 2340.9 mg Trolox equiv/100 g), the black rice var. Banjarnegara is recommended for further development. No-die extrusion cooking conditions at 110°C and moisture content of more than 25% is selected to achieve fully gelatinized flour with high antioxidant activity.

SIFAT FISIKOKIMIA DAN SENSORIS BERAS ANALOG JAGUNG DENGAN PENAMBAHAN TEPUNG KEDELAI Tyas Hermala Anindita; Feri Kusnandar; Slamet Budijanto
Jurnal Teknologi dan Industri Pangan Vol. 31 No. 1 (2020): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Rice analogs are rice-like products processed from various non-rice carbohydrate sources, such as corn flour. A high-protein rice analog can be produced with the addition of soybean into the formula of corn-based rice analog. This research aimed to evaluate a high-protein rice analogs made with the addition of soybeans (Grobogan or Detam-1 variety) in terms of their chemical composition, water holding capacity, texture and sensory qualities. The rice analogs were produced from corn flour, soybean flour, sagoo starch, glycerol monostearate (GMS) and water using hot-extrusion methods. The percentage of Grobogan or Detam-1 soybean flour added varied, i.e. 10, 15, 20, and 25%. The addition of soybean flour of Grobogan variety increased the protein content of the rice analog. A high-protein rice analog can be obtained by adding 20% Grobogan soybean flour or 15% Detam-1 soybean flour. The fat and dietary fiber content of rice analog also increased, while the carbohydrate content decreased. The hardness and cohesiveness of the rice analog decreased as the amount of soybean flour addition increased. However, panelists did not detect any changes up to 25% of soybean flour addition. The water holding capacity of the rice analog also decreased as the amount of soybean flour increased. The panelists detected the changes in water holding capacity starting from 20% soybean flour addition.

SENYAWA FENOLIK, ORYZANOL, DAN AKTIVITAS ANTIOKSIDAN BEKATUL YANG DIFERMENTASI DENGAN Rhizopus oryzae Faizah Faizah; Feri Kusnandar; Siti Nurjanah
Jurnal Teknologi dan Industri Pangan Vol. 31 No. 1 (2020): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Rice bran is a by-product of milled rice. It contains bioactive compounds, such as total phenolic compounds and g-oryzanol known to have antioxidant activities. However, these bioactive compounds are chemically bound in the lignin matrix of the rice bran. Fermentation process potentially releases the bound forms of the active compounds to become the free ones. In this research, the rice brans of three varieties, i.e. Inpari 24 (red rice), inpari 30 (white rice), and koshihikari (white rice), were fermented using Rhizopus oryzae for 0, 24, 48, 72, 96 and 120 hours. Those showed highest antioxidant activities by DPPH assays were selected for further chemical composition analyses (moisture, ash, fat, protein, and carbohydrate), total phenolic compound, and g-oryzanol. The fermentation process significantly increased (P<0.05) the antioxidant activities of all rice brans and those fermented for 72 hours showed the highest antioxidant activities. This fermentation condition resulted in significant increase in moisture, ash and protein contents, while decreasing the fat and carbohydrate contents. The total phenolic compound and g-oryzanol of the three fermented rice brans increased significantly (P<0.05). The fermented rice bran of Inpari 24 variety showed the highest antioxidant activity, total phenolic compound, and g-oryzanol contents as compared to those of Inpari 30 and Koshihikari varieties.

KARAKTERISTIK FISIKOKIMIA DAN SENSORI BERAS ANALOG MULTIGRAIN BERPROTEIN TINGGI Ari Andika; Feri Kusnandar; Slamet Budijanto
Jurnal Teknologi dan Industri Pangan Vol. 32 No. 1 (2021): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2021.32.1.60

Several grains (green bean, red bean, soybean, corn, nuts, sesame, and millets) were processed to yield a high protein analogue rice. Red beans and green beans were soaked in water for six hours while soybean was boiled for 10 minutes and then peeled. Nuts were dried at 70°C, ground, and sieved to pass 80 mesh. All grains were ground into powder except for sesame which was in whole seed. Four formulas of rice analogues were produced at a different level of millet (0-15%), corn (35-50%) with fixed level of red beans (10%), soybeans (25%), green beans (10%), sesame (3%), and glycerol monostearate (GMS) (2%). The products were analyzed in terms of proximate composition, hardness, water absorption index, development ratio, cooking time, in vitro protein digestibility, amino acids composition, and protein digestibility-corrected amino acid score (PDCAAS). The four analogue rice formulas contained high level of protein and protein digestibility, but they did not fulfill the targeted complementation. The protein content of the analogue rice varied from 18.19 to 19.09% (wet based) with protein digestibility of 81.27-88.86%. The most preferred formulas of the rice analogue was composed of corn (40%), millet (10%, red beans (10%), soybeans (25%), green beans (10%), sesame (3%), and GMS (2%). It contained 42.48% of amino acids score and 36.53% of PDCAAS value.

Penghambatan fraksi fukoidan rumput laut cokelat (Sargassum polycystum dan Turbinaria conoides) terhadap α-amilase dan α-glukosidase: The Inhibition of Fucoidan Fraction from Sargassum polycystum and Turbinaria conoides to α-Amylase and α-Glucosidase Widya Puspantari; Feri Kusnandar; Hanifah Nuryani Lioe; Noer Laily
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 23 No 1 (2020): Jurnal Pengolahan Hasil Perikanan Indonesia 23(1)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Fukoidan merupakan polisakarida tersulfat dalam rumput laut cokelat yang memiliki aktivitas biologis, di antaranya sebagai antidiabetes. Penelitian ini bertujuan untuk menentukan kemampuan fukoidan dari rumput laut cokelat (Sargassum polycystum dan Turbinaria conoides) sebagai antidiabetes, yaitu dalam menghambat aktivitas α-amilase dan α-glukosidase secara in vitro. Kemampuan penghambatan enzim dievaluasi dari ekstrak kasar fukoidan, hasil fraksinasi dengan membran ultrafiltrasi (10 dan 30 kDa), dan kromatografi filtrasi gel. Ekstrak kasar fukoidan (1 mg/mL) dari S. polycystum hasil ekstraksi asam, dan dari T. conoides hasil ekstraksi air menunjukkan aktivitas penghambatan terhadap α-amilase dan α-glukosidase yang tertinggi. Fraksi dengan berat molekul >30 kDa hasil ultrafiltrasi ekstrak fukoidan dari S. polycystum dan T. conoides (pada konsentrasi 50 mg ekstrak/3,0 mL akuabides) menunjukkan aktivitas penghambatan yang rendah terhadap α-amilase (16,88% dan 9,67%), tetapi tinggi terhadap α-glukosidase (99,06% dan 65,97%). Fraksinasi dengan kromatografi filtrasi gel menunjukkan adanya senyawa aktif dalam fraksi fukoidan yang memiliki aktivitas penghambatan yang tinggi terhadap α-glukosidase, yaitu fraksi dengan berat molekul 30-70 kDa untuk S. polycystum dan >70 kDa untuk T. conoides. Penelitian ini menunjukkan bahwa fraksi fukoidan dari S. polycystum dan T. conoides memiliki kemampuan penghambatan terutama terhadap α-amilase dan α-glukosidase, dan berpotensi sebagai antidiabetes.

Penentuan Umur Simpan dan Pengembangan Model Diseminasi dalam rangka Percepatan Adopsi Teknologi Mi Jagung bagi UKM Nurheni Sri Palupi; Feri Kusnandar; Dede Robiatul Adawiyah; Dahrul Syah
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol. 5 No. 1 (2010): Manajemen IKM
Publisher : Institut Pertanian Bogor

Technology of corn noodle, both processed from 100% corn flour and substitution of wheat flour (by corn flour), was developed by previous researchers but it has not been tested to be applied to the community. The objectives of this study were: (1) identify critical quality parameters and determine the shelf life of corn noodle; (2) to test the production process of dry- and wet-corn on a pilot plant scale and the small industry of wet noodles; and (3) to obtain the quantitative data of consumer acceptance from the wet noodle producers (small-medium enterprise or SMEs) and the consumers. The critical parameters of corn noodles quality during storage were the color, texture (ease of fracture), cooking loss (loss of solids due to cooking), and the degree of rancidity. Based on the aroma parameters, the shelf life of corn noodles on the storage temperature reaches 28oC was 4.6 months. Production of corn noodle routinely has been performed in a pilot plant of SEAFAST Center with a capacity 4 batch per day process. According to the wet noodles producers (small industry), the technology of the 35% substitution of corn noodles (wet noodle) can be directly adopted by SMEs without any change in the production process. The technology of 100% corn noodles can also be adopted with the addition of blanching units before sheeting process. The respondents accept the 35% substitution of corn noodles and considered no different than wheat noodles. Eighty-five percents of meatball noodles SMEs stated that are willing to use the corn wet noodle. Eighty percents of consumer’s meatball noodle said that the wet corn noodle were suitable using for meatball noodles with the acceptance value were close to the wheat noodles.

Preferensi Konsumen dan Pedagang Mi Bakso terhadap Mi Basah Jagung Teknologi Ekstrusi Nurheni Sri Palupi; Feri Kusnandar; Tjahja Muhandri; Gema Buana Putra
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol. 9 No. 2 (2014): Manajemen IKM
Publisher : Institut Pertanian Bogor

Corn wet noodle produced by an extrusion technology is easily applicable in a small scale industry due to its low investment and simple technology and can use to produce corn wet or dried noodles using 100 % corn flour. Consumer perception of wet corn noodle is an important step prior to its commercialization. The research aimed to evaluate sensory acceptance and consumer preferences of corn wet noodle according to consumers and vendor opinion. Data was collected through direct interviews to respondents selected by a purposive sampling method. Respondents consisted of 20 meatball noodle vendor and 100 consumers. Data were analyzed with frequency tables, Wilcoxon rank test, and the Kruskal-Wallis test. Sensory attributes (flavor, aroma, texture, color, and aftertaste) and overall acceptance of the corn wet noodles were evaluated. The results showed that the sensory scores of corn wet noodle ranged from neutral (score 3) to slightly liked (score 4). Age, trading experience, and cooking procedure before serving of vendors did not have any significant effect to sensory product acceptance. Similarly, age, purchasing power, and the frequency of consumers in eating meatball noodles did not influence the product acceptance. The majority of vendors (85%) and consumers (72%) did not recognize wet noodle corn. As many as 80% of consumers stated that wet corn noodles were suitable for corn meatball noodle. 85% of vendors and 87% of consumers were willing to declare corn wet noodles in meatball noodle selling

ANALISIS MUTU FISIK DAN SENSORI PREMIX KERNEL SEBAGAI FORTIFIKAN BERAS FORTIFIKASI Feri Kusnandar; Masita Ardi Kumalasari; Antin Suswantinah; Safrida Safrida; Slamet Budijanto
AGROINTEK Vol 15, No 1 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i1.7217

Premix kernel as fortificant on the rice fortification has a very important role for the success of the fortification program. The important aspect of premix kernel besides the uniformity of micronutrient content is also mostly determined by its physical and sensory properties. The aims of this study were to determine the effect of process temperature and water addition to the physical and sensory properties of the premix kernel produced. The experiment used a factorial completely randomized design with factor (1) extruder temperature (90, 95, and 100oC) and factor (2) water addition (35, 40, and 45%). Premix kernel (1 kg) was made from rice flour (800 g), sago starch (200 g), glycerol monostearate (20 g), and iron (7000 mg) using hot extrusion technology. The results showed that the process temperature had a significant effect on the parameter of brightness, hue, length, width, and thickness of the premix kernel, while the addition of water had significant influence on all aspects of the tested parameters including brightness, hue, 1000-grain weight, length, width, and thickness of the premix kernel. Interaction of process temperature and addition of water also have a significant effect on hue parameters, 1000-grain weight, length, width, and thickness of the premix kernel. The interaction of process temperature and addition of water also significantly influenced the hue parameter, 1000-grain weight, length, width, and thickness of the premix kernel. The combination of 90°C process temperature treatment and 40% water addition produced the highest frequency for all test parameters. The triangle test showed that panelists could not distinguish the fortified rice with commercial rice in the form of both cook and uncooked rice.

EFEK KONSUMSI MINUMAN BUBUK KAKAO LINDAK BEBAS LEMAK TERHADAP AKTIVITAS ANTIOKSIDAN FLAVONOID PADA PLASMA MANUSIA Welli Yuliatmoko; Fransiska Zakaria R; Feri Kusnandar
Jurnal Matematika Sains dan Teknologi Vol. 9 No. 2 (2008)
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (208.32 KB)

Fat free cocoa powder is a rich source of flavonoid antioxidants including epicatechin, catechin, and procyanidins, which have attracted interest regarding cardiovascular health. The aim of this research was to evaluate the effect of Indonesian fat free cocoa powder drink consumption on antioxidants activity. Healthy woman subjects were divided into cocoa group (n=9) and control group (n=9). Cocoa powder drink containing skim milk and sugar was given to the cocoa group. The control group received only water containing skim milk and sugar. The criteria of the respondents were according to health medical diagnosis and informed consent signature. Their peripheral blood was withdrawn for the analysis of antioxidants capacity. Antioxidants capacity consisted of antiradical by DPPH method, malonaldehyde (MDA) content, vitamin C, and diene conjugation. The data of cocoa group showed that there were significant increased in antiradical, vitamin C and decreased in MDA content (p<0.05). Cocoa consumption increased diene conjugation however was not significantly (p<0.05). In conclusion, the Indonesian fat free cocoa powder has increased plasma antioxidant system, which manifest good health function.

Karakterisasi Tepung Jagung Termodifikasi Heat Moisture Treatment (HMT) dan Pengaruhnya Terhadap Mutu Pemasakan dan Sensori Mi Jagung Kering Feri Kusnandar; Nurheni Sri Palupi; Oke Anandika Lestari; Sri Widowati
Jurnal Penelitian Pascapanen Pertanian Vol 6, No 2 (2009): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v6n2.2009.76-84

Tepung jagung merupakan sumber bahan pangan yang potensial untuk diolah menjadi mi jagung kering. Permasalahan yang masih dihadapi dari penggunaan tepung jagung dalam mi jagung, terutama yang menggunakan 100% tepung jagung alami, adalah sifat kehilangan pemasakan (cooking loss) yang tinggi dan mutu tekstur (elastisitas, kekerasan dan kelengketan) yang masih kurang diterima. Salah satu cara untuk mengatasi masalah tersebut adalah dengan memodifikasi tepung jagung secara fisik dengan teknik heat moisture treatment (HMT) sehingga tepung jagung dapat digunakan dalam formulasi mi jagung. Penelitian ini bertujuan untuk menentukan kondisi proses modifikasi tepung jagung dengan HMT, yaitu suhu (100, 110 dan 120oC), waktu pemanasan (3, 6 dan 9 jam), dan tingkat substitusi (0, 5, 10, 15 dan 20%) tepung jagung HMT untuk menghasilkan mi jagung. Data viskogram yang diukur dengan Rapid Visco Analyzer (RVA) menunjukkan bahwa tepung jagung yang dimodifikasi HMT pada 110oC selama 6 jam dengan kadar air 24% mengalami perubahan profil gelatinisasi dari tipe B menjadi tipe C, dimana profil gelatinisasi memiliki puncak viskositas yang lebih rendah (mengembang secara terbatas), viskositas breakdown yang minimal, ketahanan panas yang lebih tinggi, dan viskositas setback yang lebih rendah dibandingkan tepung jagung alami. Penggunaan tepung jagung HMT 10% dalam formulasi mi jagung menghasilkan mi dengan persen kehilangan akibat pemanasan yang lebih rendah, serta tekstur mi masak dengan kekerasan yang lebih rendah, lebih elastis, dan kelengketan yang lebih rendah dibandingkan mi jagung yang dibuat dari 100% tepung jagung alami, serta lebih disukai. Characterization Of Heat Moisture Treatment (HMT) Corn Flour And Its Effects On Cooking And Sensory Qualities Of Dried Corn Noodles Corn flour is potential to be used as a food ingredient for corn noodle. However, cooked corn noodle made of 100% native corn flour had high cooking loss and unacceptable texture qualities in term of elasticity, firmness and stickiness. One of the method to overcome these problems was by modifying its physical characteristics with a heat moisture treatment (HMT) technique. The objective of this research was to determine a suitable heating temperature (100, 110 and 120°C), time (3, 6 and 9 hours) during HMT modification process of corn flour, and to determine level of substitution (0, 5, 10, 15 and 20%) of HMT corn flour in dried noodle formulation. The Rapid Visco Analysis profile of corn flour modified at a heating temperature of (10°C for 6 hours with a controlled 24% moisture content bad a C-type gelatinization profile compared to B-type for native corn flour. The HMT corn flour had a lower peak viscosity, lower viscosity breakdown, more heat stable, and lower viscosity setback than that of native corn flour. Substitution of native corn flour with 10% HMT corn flour produced a corn noodle with a lower cooking loss, less firm, more elastic, less sticky and more acceptable sensorically compared to that of corn noodle made of 100% native corn flour.

Co-Authors - Misnawi Achmad Nasir Ginanjar Adhi S Lukman Agus Setiyono Agus Setiyono Agus Sutriyono Agus Sutriyono Ai Mahmudatussa'adah Ai Mahmudatussa’adah Aini Auliana Amar Andriani, Cynthia Anis Zamaluddien Antin Suswantinah Antung Sima Firlieyanti Anuraga Jayanegara Anuraga Jayanegara Ari Andika Ariza Budi Tunjung Sari Asep Safari Astri Hermeinasari Azis Boing Sitanggang Azizah Tsaniya Fasya Betty Sri Laksmi Jenie C Hanny Wijaya Cynthia Andriani Dafiq, Huda Hainun Dahrul Syah Danniswara, Harya Darren Tanaka Dase Hunaifi Dede R. Adawiyah Dede R. Adawiyah Dede R. Adawiyah Dede R. Adawiyah Dede Robiatul Adawiyah Dedi Fardiaz Dewi, Kifayati Rosiyanti Dian Herawati Diana Ayu Nindita Dias Indrasti Dias Indrasti Eko Hari Purnomo Elvira Syamsir Endah Ernawanti Endang Yuli Purwani Faizah Faizah Faleh Setia Budi Fransiska Zakaria R Gema Buana Putra Ginanjar, Achmad Nasir Ha Phi Ro Hadi Munarko Hafzialman Hafzialman Handika Permadi Handoko, Ari Hanifah Nuryani Lioe Harmoko Saputra Heny Herawati Heny Herawati Heny Herawati Herastuti Rukmini Herastuti Sri Rukmini Hermeinasari, Astri Heru Kristanoko Heru Pitria Hastuti Heryani Heryani Heryani, Heryani Husna, Aliya I wayan Teguh Wibawan Indah Kurniasari Intan Kusumaningrum Ira Dwi Rachmani Irmawan, Dandy Ismayati, Maya Ivada, Putra Aviva Joko Hermanianto Kezia Grace Abraham Lukman, Adhi S Marleni Limonu Masita Ardi Kumalasari Maulani, Aghitia Medi Nova Mimah Mutmainah Mirnawati Sudarwamto Mirnawati Sudarwanto Mona Fitria Muh. Yusram Massijaya Muhammad Reza Mutia Khonza Nahrowi Nahrowi Nancy Dewi Yuliana nFN Sugiyono Nissa Nurfajrin Solihat Noer Laily Nova, Medi Noviasari, Santi Novriaman Pakpahan Nur Annisa Nur Lili Nia Wulan Nur Wulandari Nur Wulandari Nuri Andarwulan Oke Anandika Lestari Palupi, Nurheni Sri Prahasti, Gita Eka Purwiyatno Hariyadi Puspo Edi Giriwono Putra Aviva Ivada Raden Hilman Wirayudha Reski Praja Putra Riantana, Handy Ridwan Thahir Rifda Naufalin Rijanti Rahaju Maulani Rijanti Rahaju Maulani Rijanti Rahaju Maulani Risma Risma, Risma Safrida Safrida Said Naufal Hibaturrahman Santi Noviasari Sari, Ulfiana Anika Siti Nurjanah Slamet Budijanto Sri Rebecca Sitorus Sri Widowati Steisianasari Mileiva Sugiyono . Sugiyono . Sugoi Marsaputra Karsodimejo Suryani Suryani TATI NURHAYATI Titi Candra Sunarti Tjahja Muhandri Tyas Hermala Anindita Ulfiana Anika Sari Veybe G. Kereh Welli Yuliatmoko Wicaksono, Alexander Tommy WIDYA EKA PRAYITNO Widya Puspantari Winiati P. Rahayu Winiati Pudji Rahayu Yane Regiana Yane Regina Yane Regiyana Yane Regiyana Yelin Adalina Yuli Maulidiyah Yulizar Verda Febrianto Yustikawati Zamaluddien, Anis

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