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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Pangan dan Agroindustri agriTECH Journal of Natural Sciences and Mathematics Research Jurnal Sains dan Teknologi Pangan Chimica et Natura Acta Jurnal Aplikasi Teknologi Pangan Indonesian Food and Nutrition Progress Jurnal Teknologi Pangan dan Hasil Pertanian Jurnal Aplikasi Teknologi Pangan Journal of Tropical AgriFood AGRIC Journal Science of Biodiversity Journal Science of Biodiversity
Lydia Ninan Lestario
Universitas Kristen Satya Wacana
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Physics Social Sciences Other

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Sifat Antioksidatif Ekstrak Buah Duwet (Syzygium cumini) Lydia Ninan Lestario; Pudji Hastuti; Sri Raharjo; Tranggono Tranggono
agriTECH Vol 25, No 1 (2005)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2909.677 KB) | DOI: 10.22146/agritech.13374

Abstract

A research on Java plum (Syzygium cumini) fruit as source of natural antioxidant has been done with special emphasis on the role of anthocyanins. The aims of this research were : to determine the extraction condition which include types of solvents, length of time, and temperature of extractions. The solvents combination consisted of : methanol-HC1 1%; acetone; acetone-water (7:3); and water, which were applied for 4, 8, 12 hours extractions at room (27-29°C) and cool room (4°C) temperatures. The results showed that methanol-HCI I% gave highest extract of anthocyanins and polyphenols and antioxidant activity as compared to acetone, acetone-water (7:3), and water. Higher antioxidant activity and anthocyanin content were resulted from extraction in 4°C compared to room temperature; whereas higher polyphenol content were obtained from extraction at room temperature compared to cool room temperature. The length of extraction time. did not give significant differences in antioxidant activity, anthocyanin and polyphenol content. With regard to methanol-HC1 1% extract, there was a sienificant correlation between anthocyanin level and antioxidant activity (Y= 12,20 X + 84,40 ; r=0,900), and nonsignificant correlation between polyphenol content and antioxidant activity (Y= -0,92 X + 144 ; r=-0,805) (r table = 0,811); These facts indicated that the anthocyanin had a high antioxidant activity.Key words: Syzygium cumini, antioxidant activity, anthocyanin, polyphenol.
Pengaruh Konsentrasi Alginat dan CaCl2 terhadap Kadar Antosianin, Aktivitas Antioksidan, dan Karakteristik Sensoris Buah Duwet (Syzygium cumini Linn) Restrukturisasi Lydia Ninan Lestario; Driana Herawati; Silvia Andini
agriTECH Vol 36, No 3 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (491.228 KB) | DOI: 10.22146/agritech.16588

Abstract

Restructuration is one of the ways for processing fresh fruit without heating, so the nutritional value of fruit can be maintained. This method has been applied to several types of tropical fruits but has never been applied to java plum fruit, while it has high antioxidant activity but has a short shelf life. The aim of this research was to produce the best formulation to make restructured java plum fruit. Fresh java plum fruit puree was mixed with several concentrations of calcium alginate (1 %, 2 %, 3 %, and 4 %) and CaCl2 (0.75 %; 1 %). Restructured fruit products were evaluated for total anthocyanin content, antioxidant activity, texture, pH, and sensory properties. The result of this research showed that 1 % alginate and 1 % CaCl2 gave restructured java plum fruit with the highest anthocyanin content 171.61 mg/100g (DW) and highest antioxidant activity 75.79 %. The overall organoleptic test with 20 panelists showed that restructured fruit with alginate 1 % and CaCl2 1 % or 0.75 % resulted the highest score 3.75. ABSTRAKRestrukturisasi merupakan salah satu cara pengolahan buah segar tanpa pemanasan sehingga nilai gizi buah dapat dipertahankan. Metode ini sudah diteliti pada beberapa jenis buah tropis tetapi belum pernah dilakukan terhadap buah duwet, padahal buah duwet memiliki aktivitas antioksidan tinggi tetapi memiliki daya simpan rendah. Penelitian ini bertujuan untuk menentukan formulasi terbaik pada pembuatan restrukturisasi buah duwet. Bubur buah duwet segar dicampur dengan berbagai konsentrasi alginat (1 %, 2 %, 3 %, dan 4 %) dan CaCl2 (0,75 %; 1 %). Produk buah hasil restrukturisasi diukur kandungan antosianin total, aktivitas antioksidan, tekstur, pH, dan sifat-sifat sensorisnya. Hasil penelitian menunjukkan bahwa alginat 1% dan CaCl2 1% memiliki kandungan antosianin tertinggi yaitu 171,61 mg/100g (BK) dan aktivitas antioksidan tertinggi yaitu 75,79 %. Uji organoleptik dengan 20 panelis menunjukkan bahwa produk restrukturisasi buah duwet yang paling disukai panelis diperoleh dari perlakuan alginat 1 % dan CaCl2 1 % atau 0,75 % dengan skor 3,75.
Pengaruh Penambahan Asam Galat Sebagai Kopigmen Antosianin Murbei Hitam (Morus nigra L.) terhadap Stabilitas Termal Yoko Putra Nusantara; Lydia Ninan Lestario; Yohanes Martono
agriTECH Vol 37, No 4 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (412.171 KB) | DOI: 10.22146/agritech.22963

Abstract

The purposes of this research were to determine the effect of copigmentation of mulberry anthocyanin with gallic acid towards thermal and to determine the optimal molar ratio of anthocyanin: gallic acid to stabilize the mulberry anthocyanin. The variation of treatments on this research were molar ratio of mulbery anthocyanin: gallic acid: 1:0; 1:25; 1:50; 1:75; 1:100 which were heated at 60 °C, 70 °C, 80 °C, and 90 °C. After heated, the colour intensity were measured every 45 minutes at 60 °C, 30 minutes at 70 °C, 30 minutes at 80 °C, and 20 minutes at 90 °C. The measurement was conducted on wavelength 512 nm for uncopigmented anthocyanin and 514 nm for copigmented anthocyanin using Spectrophotometer UV-VIS. The result showed that copigmentation could increase the thermal stability of mulberry anthocyanin. Copigmentation could increase the activation energy and half life. The optimal molar ratio of anthocyanin: copigment was 1:75, while the energy of activation was 65.20 kJ/mole.  ABSTRAKTujuan penelitian ini adalah untuk menentukan efek kopigmentasi antosianin murbei dengan asam galat terhadap panas dan menentukan rasio molar antosianin: asam galat yang optimal untuk menstabilkan antosianin murbei. Variasi perlakuan penelitian ini adalah rasio molar antosianin: asam galat: 1:0; 1:25; 1:50; 1:75; 1:100 yang dipanaskan pada suhu 60 °C, 70 °C, 80 °C, dan 90 °C. Setelah pemanasan selesai, dilakukan pengukuran intensitas warna setiap 45 menit pada suhu 60 °C, 30 menit pada suhu 70 °C, 30 menit pada suhu 80 °C, dan 20 menit pada suhu 90 °C. Pengukuran dilakukan pada panjang gelombang 512 nm pada antosianin yang tidak terkopigmentasi dan 514 nm pada antosianin yang terkopigmentasi dengan menggunakan Spektrofotometer UV-VIS. Hasil penelitian menunjukkan bahwa kopigmentasi meningkatkan stabilitas antosianin murbei terhadap panas. Kopigmentasi dapat meningkatkan energi aktivasi dan waktu paruh. Rasio molar optimal antosianin:asam galat adalah 1:75 dengan energi aktivasi sebesar 65,20 kJ/mol.
PENGARUH PENAMBAHAN BERBAGAI KONSENTRASI TEPUNG LABU KUNING (Cucurbita moschata Durch) SEBAGAI BAHAN FORTIFIKASI ROTI TAWAR Lydia Ninan Lestario; Putri Malithasari; Susanti Pudji Hastuti
Jurnal Teknologi Pangan dan Hasil Pertanian Vol 12, No 1 (2017): Februari
Publisher : Faculty of Agricultural Technology, Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (137.572 KB) | DOI: 10.26623/jtphp.v12i1.482

Abstract

Tujuan dari penelitian ini adalah untuk menentukan pengaruh penambahan berbagai konsentrasi tepung labu kuning dalam pembuatan roti tawar terhadap kadar air, kadar abu, kadar beta karoten dan kadar serat dan untuk menentukan konsentrasi tepung labu kuning yang paling disukai oleh panelis berdasar pada uji organoleptik. Data kadar air, kadar abu, kadar beta karoten dan kadar serat roti tawar dianalisa secara statistik dengan Rancangan Acak Kelompok (RAK) dengan 6 perlakuan dan 4 ulangan. Sebagai perlakuan adalah konsentrasi tepung labu kuning, yaitu : 0%, 2,5%, 5%, 7,5%, 10%, dan 12,5% sedang sebagai ulangan adalah waktu analisis. Hasil penelitian menunjukkan bahwa penambahan berbagai konsentrasi tepung labu kuning dapat meningkatkan kadar ari, kadar abu, kadar beta karoten, dan kadar serat roti tawar yang dihasilkan. Hasil uji organoleptik dengan 30 panelis menunjukkan bahwa penambahan tepung labu kuning yang paling disukai adalah pada konsentrasi 5% dan 7,5%, dengan kadar air 32,22 % dan 33,52 %, kadar abu 0,92 % dan 1,04 %, kadar beta karoten 5,27 mg/100g dan 6,82  mg/100g, serta kadar abu 3,33 % dan 4,62 %.The objectives of this study were to determine the effect of various pumpkin flour concentration addition in bread as revealed by water, ash, beta carotene, and fiber content, to determine the most preferred concentration of pumpkin flour applied in bread by panelists based on the organoleptic test. The water, ash, beta carotene, and fiber contents of bread were analyzed by Randomized Completely Block Design (RCBD), with 6 treatments and 4 replications. As the treatments were various concentration of pumpkin flour addition which are : 0%, 2,5%, 5%, 7,5%, 10%, and 12,5% respectively, and as blocks were time of analysis. The results showed that the addition of pumpkin flour with various concentration can increase the water, ash, beta carotene, and fiber content. The results of organoleptic test using 30 panelists showed that the most preferred concentration of pumpkin flour applied in bread 5% and 7,5% with the range of water content 32,22 % and 33,52 %, ash content 0,92 % and 1,04 %, beta carotene content 5,27 mg/100g and 6,82  mg/100g, and fiber content 3,33 % and 4,62 %.
Pengaruh Penambahan Beberapa Konsentrasi Gula terhadap Stabilitas Warna Ekstrak Antosianin Buah Rukem (Flacourtia rukam Zoll. & Mor.) Salsabila Eka Ghina Rana; Lydia Ninan Lestario; Yohanes Martono
Jurnal Aplikasi Teknologi Pangan Vol 7, No 4 (2018): November 2018
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (676.725 KB) | DOI: 10.17728/jatp.2581

Abstract

Penelitian ini bertujuan untuk menentukan pengaruh penambahan gula dengan konsentrasi yang bervariasi terhadap stabilitas warna ekstrak antosianin buah rukem yang terpapar cahaya lampu fluoresens berdasarkan kinetika degradasi warnanya dan menentukan konsentrasi gula yang optimal untuk meningkatkan stabilitas warna ekstrak antosianin buah rukem. Variasi konsentrasi gula yang digunakan adalah 20, 40, dan 60% (b/v). Uji stabilitas warna dilakukan terhadap ekstrak antosianin buah rukem yang disinari selama 10 jam dengan intensitas cahaya 3580, 4655 lux, dan 8544 lux. Metode yang digunakan yaitu pemodelan kinetika degradasi, dimana nilai konstanta laju degradasi (k) dan nilai waktu paruh (t1/2) dihitung berdasarkan orde reaksi yang sesuai. Degradasi antosianin mengikuti orde reaksi 0. Hasil penelitian menunjukkan bahwa penambahan gula 20% mampu meningkatkan stabilitas warna ekstrak antosianin buah rukem dibandingkan dengan kontrol (tanpa penambahan gula), terlihat dari meningkatnya waktu paruh dari 54,82 jam menjadi 61,35 jam. Namun, pada penambahan gula 40 dan 60% dapat menurunkan stabilitas warnanya dengan menurunnya waktu paruh dari 42,52 jam menjadi 31,66 jam pada intensitas 3580 lux. Kecenderungan kenaikan dan penurunan waktu paruh yang sama juga terjadi pada intensitas cahaya 4655 lux dan 8544 lux. Kesimpulannya, penambahan gula mempengaruhi stabilitas warna ekstrak antosianin buah rukem yaitu dapat meningkatkan dan menurunkan stabilitasnya.Effect of Various Concentration Sugar Addition on the Color Stability of Rukem Fruit Anthocyanin Extract (Flacourtia rukam Zoll. & Mor.)This study is aimed to determine the effect of sugar addition with varying concentrations to the color stability of anthocyanin extract of rukem fruit exposed to fluorescent lamp lights based on color degradation kinetics and determining the optimal sugar concentration to improve color stability of anthocyanin extract of rukem fruit. Variations of sugar concentration were 20, 40, and 60% (w/v). The color stability test was performed on the anthocyanin extract of rukem fruit which was irradiated for 10 hours with the light intensity of 3580, 4655, and 8544 lux. The degradation kinetics modeling was used as method, where the value of the degradation rate constant (k) and half-life value (t1/2) were calculated according to the appropriate reaction order. Degradation of anthocyanin was analyzed using zero order reaction. The results showed that sugar addition at 20% could increase the stability of rukem fruit anthocyanin extract compared to control (without sugar addition), that was reflected by increase of half-life from 54.82  to 61.35 hours. However, addition of 40 and 60% sugar decreased the color stability with the half-life decline from 42.52 to 31.66 hours. The similar half-life increase and decrease also occured at the intensity of light 4655 and 8544 lux. As conclusion, sugar addition might increase and decrease of the color stability in the extract rukem fruit.
Pemodelan Isoterm Sorpsi Air Biskuit Coklat menggunakan Persamaan Caurie Margareta Novian Cahyanti; Jimmy Hindarto; Lydia Ninan Lestario
Jurnal Aplikasi Teknologi Pangan Vol 5, No 2 (2016): Mei 2016
Publisher : Indonesian Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (566.227 KB) | DOI: 10.17728/jatp.170

Abstract

Penelitian ini bertujuan untuk memperoleh kurva isoterm sorpsi air biskuit coklat, memprediksikannya menggunakan pemodelan Caurie, serta menentukan karakteristiknya.Kadar air monolayer dan luas permukaan penyerapan biskuit coklat ditentukan dengan model Caurie. Kurva isoterm sorpsi air biskuit coklat mempunyai bentuk sigmoid yang mendekati tipe II. Model Caurie dapat digunakan untuk memprediksikan fenomena isoterm sorpsi air biskuit coklat dengan nilai MRD 2,67%. Karakteristik isoterm sorpsi air biskuit coklat antara lain kadar air monolayer 3,07% dan luas permukaan penyerapan air64,3 m2/g.
The Potential of Java Plum (Syzygium cumini)as Source of Food Natural Antioxidant Lydia Ninan Lestario
Indonesian Food and Nutrition Progress Vol 10, No 1 (2003)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.95

Abstract

Research on Potential of Java Plum (Syzygium cumini) as Source of Food Natural Antioxidant was devided into 3 steps. The first was to prove that the fruit contain anthocyanin, with anthocyanin-betacycmin testing . The second was to compare antioxidant activity from 3 different stages of maturity of the fruit and with BHT. The third was to separate and identify pigments in the fruit extract. First, the fruit was separated from the seed, freeze dried and kept in freezer during the research. Then, freeze dried fruit was extracted (macerated) with methanol-HC1 1% for overnight at 4 °C, and filtered with whatman no 1. This fruit extract was used for all steps of the research, sometimes concentrated with rotary evaporator at 40 °C when necessary. The first step proved that the fruit extract contained anthocyanin. It was showed by the stable ofpigment in HC1 2 M-100 °C for 5 minutes; alteration to green in addition of drops of 2 MNaOH; low to middle Rf value on HC11 %; and middle Rf value on BAW. Antioxidant activity was tested with ferri-thiocyunate method with linoleic acid emulsion system. The results showed that the antioxidant activity of the fruit was influenced by maturity. Ripe (purple) fruit had highest antioxidant activity compared to unripe (red) and young (green) fruit. The antioxidant activity of purple, red, and green fruit were 64.75%, 62.42%, and 29.86% respectively; whereas BHT was 79.45%. 40 Separation of fruit extract on colomn chromatography with silica gel 60 as stationer phase and EtOAc to methanol: water (1:1) as mobile phase showed 3 different pigments: yellow, purple, and red respectively; whereas separation on paper chromatography with BAW showed 3 different spots: red, blue, and purple. It could be concluded that Syzygium cumini contained anthocyanin. The fruit extract had antioxidant activity that influenced by stages of maturity. Ripe fruit had higher antioxidant activity than unripe and young fruit. At least there were 3 kinds of anthocyanin found in the fruit extract.
Fractionation and Identification of Java Plum Fruit (Syzygium cumini) Extract Lydia Ninan Lestario; Sri Raharjo; Suparmo Suparmo; Pudji Hastuti; Tranggono Tranggono
Indonesian Food and Nutrition Progress Vol 11, No 2 (2004)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.37

Abstract

Java plum (Syzygium cumini} fruit is a tropical, purple fruit that has a potency as a source of natural antioxidant. The objective of this study were to investigate further about the stability of the fruit extract towards pH and UV exposure, to separate the fruit extract by column chromatography filled with silica gel G-60 to its components and to determine as well as to identify which component had highest antioxidant activity. The results showed that the fruit extract was red, orange, yellow, brown, and purple, and blue colors at pH 1-3, 4, 5, 6, 7, and 8 respectively. Among those colors, red had high stability toward low wavelength UV exposure (254 nm) up to 3 hours. The very low degree on slope of the regression line indicated that the fruit extract was particularly stable toward UV light. Separation of the fruit extract by column chromatography filled with silica gel G-60, and followed by gradient elution with EtOAc and MeOH/H20 (1:1) resulted in five fractions including : three were colorless and two were red and pink respectively. The red fraction, however contained anthocyanin and had highest antioxidant activity. The red fraction were then identified by paper chromatography and TLC both ascrude (without hydrolisis) and as acid hydrolyzed extracts. The crude extract used BAW, Bu-HCl, and HCl 1% as developing solvents; whereas hydrolyzed extract used forestal and formic as developing solvents. Anthocyanidin standards were spotted together with the hydrolyzed extract. The identification was based on the Rf values, color of spots visible and under UV light. The results of the hydrolyzed extract showed that there were three spots identified as : pelargonidin, cyanidin, delphinidin; while the non hydrolized extract showed three spots which were identified as : pelargonidin 3-(p-coumaryl-glucoside)- 5glucoside, cyanidin 3-glucoside, and delphinidin 3-rhamnosilglucoside.
Pengaruh konsentrasi maltodekstrin terhadap kadar antosianin dan aktivitas antioksidan serbuk ekstrak buah duwet (Syzygium cumini) Dwiki Aditya Santana; Lydia Ninan Lestario; Karina Bianca Lewerissa
Journal of Tropical AgriFood Volume 4, Nomor 2, Tahun 2022
Publisher : Jurusan Teknologi Hasil Pertanian Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.4.2.2022.9544.122-129

Abstract

Duwet adalah buah tropis berwarna ungu kehitaman saat masak, yang menunjukkan kadar antosianin yang tinggi. Antosianin dapat dimanfaatkan sebagai pewarna makanan maupun sebagai antioksidan alami. Antosianin mempunyai banyak potensi untuk kesehatan manusia, namun stabilitasnya rendah. Penelitian ini mendesain serbuk ekstrak duwet menggunakan maltodekstrin sebagai penyalut dan menentukan konsentrasi maltodekstrin yang tepat dalam mempertahankan stabilitas warna antosianin ekstrak. Hasil penelitian menunjukkan bahwa makin tinggi konsentrasi maltodekstrin, warna serbuk yang dihasilkan menjadi pucat (pink muda), serta kadar antosianin total dan aktivitas antioksidannya menurun. Berdasarkan pertimbangan yield dan aktivitas antioksidannya, penelitian ini merekomendasi menggunakan 10% maltodekstrin untuk memproduksi serbuk antosianin buah duwet. Karakteristik serbuk yang dihasilkan adalah mempunyai kadar antosianin 8,70 mg/100 g, aktivitas antioksidan 72,94%, kadar air 3,75%, tidak menggumpal, berwarna pink muda (L*=81,75, a*=14,74, b*=2,81) dan menghasilkan yield 7,27%. Serbuk yang dihasilkan memenuhi syarat sebagai serbuk minuman tradisional menurut SNI 01-4320-1996.
AKTIVITAS ANTIOKSIDAN DAN KANDUNGAN KUERSETIN EKSTRAK DAUN DAN BATANG MELATI KOSTA Melanie Melanie; Marchelina Welma Salenussa; Lydia Ninan Lestario
Jurnal Pangan dan Agroindustri Vol. 11 No. 2: April 2023
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.2023.011.02.6

Abstract

Melati kosta (Brunfelsia uniflora) adalah tanaman yang mengandung senyawa antioksidan dan kuersetin sebagai penangkal radikal bebas untuk kanker. Beberapa bagian seperti daun dan batang melati kosta diperkirakan memiliki aktivitas antioksidan dengan adanya klorofil pada daun dan tanin pada batang. Pada penelitian akan meneliti (%) penghambatan, IC50, dan kadar kuersetin yang dapat dipergunakan sebagai antioksidan menggunakan metode maserasi bertingkat (KCKT). Proses awal menentukan panjang gelombang dari spektrofotometer UV-VIS kemudian dilanjutkan dengan penentuan aktivitas antioksidan dan kadar kuersetin. Hasil menunjukkan bahwa kadar kuersetin tanaman melati kosta memiliki kandungan sebesar 0.18% pada daun melati kosta dan 0.017% pada batang melati kosta. Aktivitas antioksidan pada ekstrak etanol batang melati kosta pada maserasi III menghasilkan persen terbesar yaitu 46% dengan konsentrasi 18146 ppm. Pada penelitian ini tidak dapat menghasilkan IC50 untuk aktivitas antioksidannya dari semua maserasi tetapi terdapat kandungan kuersetin sebesar 0.18% sehingga aktivitas antioksidan pada batang dan tanaman melati kosta tidak dapat menangkal radikal bebas dengan kadar IC50 > 500 ppm.  
Co-Authors Al-janati, Fitri Hayuningrat Andree Wijaya Setiawan Anggelia Essi Christian Augustinus Ignatius Kristijanto Bangalino, Wira Wanti Cahyanti, Margareta N. Cisilya, Theresia Cucun Alep Riyanto Dhanang Puspita Dhanu Lukito Driana Herawati Dwiki Aditya Santana Elisabeth Rahayuni Erik Kado Nugroho Erlien Giovani Soeroso Fitri Hayuningrat Al-janati Hanny Hafiar Herlia, Laurentsia Tabitha Jimmy Hindarto Jodelin Muninggar, Jodelin K H Timotius Karina Bianca Lewerissa Kris Herawan Timotius Kris Herawan Timotius Marchelina Welma Salenussa Margareta Novian Cahyanti Matius Kristiarso Wibowo Catur Yoga Melanie Melanie Melanie Melanie Monika Rahardjo Noviana Gunawan Prasojo, Rachel Immelda Intan Pudji Hastuti Pudji Hastuti Putri Malithasari Raharjo, Monika Rema Fitriyani Rivy Valen Pabesak Salsabila Eka Ghina Rana Silvia Andini Sri Raharjo Sri Raharjo Sri Raharjo Stefanli Sugiarto Suparmo Suparmo Suparmo Suparmo Susanti Pudji Hastuti Tranggono Tranggono Tranggono Tranggono Tranggono Tranggono Yohanes Martono Yoko Putra Nusantara