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All Journal Jurnal Gizi dan Pangan Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Media Gizi dan Keluarga Jurnal Sain Veteriner Media Kesehatan Masyarakat Indonesia Media Gizi Mikro Indonesia Journal of Biomedicine and Translational Research Indonesian Journal of Human Nutrition agriTECH Jurnal Media Gizi Indonesia (MGI) GIZI INDONESIA Jurnal Ilmu Keluarga dan Konsumen Jurnal Aplikasi Teknologi Pangan Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) AcTion: Aceh Nutrition Journal Argipa (Arsip gizi dan Pangan) Amerta Nutrition World Nutrition Journal Muhammadiyah Journal of Nutrition and Food Science (MJNF) Jurnal Ilmiah Kesehatan (JIKA) Jurnal Gizi Masyarakat Indonesia (The Journal of Indonesian Community Nutrition) Journal of Health and Nutrition Research Jurnal Ilmu Gizi dan Dietetik Jurnal Kedokteran Hewan Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Kesmas: Jurnal Kesehatan Masyarakat Nasional (National Public Health Journal)

Sri Anna Marliyati

Departement Of Community Nutrition, Faculty Of Human Ecology, IPB University, Bogor 16680, Indonesia

Author-ID : 316081

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Education Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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KARAKTERISTIK DAN BEBERAPA KANDUNGAN ZAT GIZI PADA LIMA SAMPEL MADU YANG BEREDAR DI SUPERMARKET Mardhiati, Retno; Marliyati, Sri Anna; Martianto, Drajat; Madanijah, Siti; Wibawan, I Wayan Teguh
GIZI INDONESIA Vol 43, No 1 (2020): Maret 2020
Publisher : PERSATUAN AHLI GIZI INDONESIA

Honey is one of the herbal supplements for increasing body health. The nutrient content in honey products can be reduced due to its processing, packing, storage, and industrial process. This study aimed to analyze the characteristic of honey and some of its nutrient contents of 5 honey samples that disperse among the society. This study was conducted from March to September 2019 in the Ministry of Industry Centre for Agro-based Industry Laboratory, Bogor, East Java. Honey samples were obtained from some wholesale supermarkets around the Jakarta area. Total carbohydrate and energy testings were using IK 5.4.5 method. Water content, diastase enzyme activity, hydroxymethylfurfural (HMF) content, and acidity tests were using the Indonesian National Standard (SNI) procedure 3545 2013. HPLC method was used to test sucrose, glucose, and fructose, while AOAC 999.11 (9.1.09.2005 method was used to test Cu, Zn, and Fe content. Total carotenoid and flavonoid content were determined using spectrophotometry method. The result revealed the characteristic of honey samples in this study, including the range of pH (3.56-4.16), water (17-22.9%), ashes (0,07-0,59), acidity (7.76-38.3 ml N NaOH 1/kg) and HMF (122-812 mg/kg) content as well as diastase enzyme activity (1.11-17.2 DN). Fructose, glucose, sucrose and reducing sugar content showed were, respectively, 21.5-39.3 gr/100 gr, 25.2-31.4 gr/100 gr, 0.5-1.75 gr/100 gr, and 58.4-71.2%. Honey samples contained 309-334 kal/100 gr of energy, 76.8-81.9% of carbohydrate, 0.03-0.39%, of protein and 0.10-0.65% of fat. Moreover, their mineral contents observed were 0.03-0.66 mg/kg of Cu, 0.09-3.13 mg/kg of Zn, and 1.59-20.1 mg/kg of Fe. Finally, total flavonoid and carotenoid of honey samples were, respectively, 0.02-0.07 %(b/b) and 0.05-0.64 mg/kg.

FORMULASI TEH CAMELIA-MURBEI DENGAN BUBUK JAHE (Zingiber officinale) DAN ASAM JAWA (Tamarindus indica, L.) SEBAGAI MINUMAN KESEHATAN UNTUK MENINGKATKAN RESPON IMUN TIKUS Sri Darningsih; Clara Meliyanti Kusharto; Sri Anna Marliyati; Dadan Rohdiana
Jurnal Gizi dan Pangan Vol. 3 No. 2 (2008)
Publisher : Food and Nutrition Society of Indonesia

The Camelia-mulberry tea has a big potential to becomes a healthy beverage according to its bioactive components, and added by red ginger powder and tamarind. Those ingredients may increase immunity againts various diseases. The aims of this study was to develop formula of a healthy beverage contained of two varieties of leaves (camelia and mulberry), with Ginger (Zingiber officinale) and Tamarind (Tamarindus indica, L.) This main research used mice strain Spraque Dawley, 1.5-2 month old with weight 75–105 gram. The instruments used in this study were tea maker, organoleptic test and ELISA test. The experimental design used factorial complete random design with 5 groups, where on each group consists of 5 mouse, with two selected variables of the best camelia-mulberry tea, i.e., multikaulis enzymatic oxidation + Gambung 7 enzimatic non-oxidation; bulk tea (Tea A) with difference time observation ( 0, 2 and 4 weeks). The given dosage was 1 ml/100 gram mice weight, with different concentration of camelia-mulberry tea i.e. 3, 6, 9, and 12 gram/ml. The statistical analysis of variance (ANOVA) shows that a significant different exist for the time observation of a mice serum IgG (p<0.05). Followed by Tukey test, which shows that a significant differences exist on IgG average at the beginning and after the 2nd weeks of treatment, and the 2nd weeks vs 4th weeks treatment.

ANALISIS POLA DAN STRATEGI PENYEDIAAN PANGAN RUMAH TANGGA PETANI HUTAN KEMASYARAKATAN KABUPATEN LAMPUNG BARAT Rini Nurindarwati; Sri Anna Marliyati; Yayat Heryatno
Jurnal Gizi dan Pangan Vol. 3 No. 3 (2008)
Publisher : Food and Nutrition Society of Indonesia

The main objective of this study is to provide information about food supplying pattern and strategy of Social Forestry’s farmer household. Thisstudy was conducted in October 2008 by using cross sectional study design. The sample was 90 Social Forestry’s farmer households. The data obtained by the research were household characteristics; food supplying pattern and strategy which analyzed descriptively and inferentially. More than half of the samples (78%) are small households with all farmers and housewives are in productive age. The income per capita per month of the sample is Rp509626. The food expenditure per capita per month is Rp213136, while non food expenditure per capita per month is Rp197851. The larger shares of food expenditure are utilized in food supplying of cereals (31.7%), vegetables and fruits (20.3%), and animal food (18.5%). Strategies for raising income conducted by the sample are searching supplementary income other than the main working field; conducting husbandry; and planting crops in garden. Saving is a strategy rarely conducted by the sample. Energy supplying of the sample for cereals, vegetables and fruits, oils and fats, sugar, and others are sufficient, while energy supplying for tubers, animal protein, legumes, and oily seed are not sufficient. The food supply is obtained by purchasing (70.8%), self production (28.2%), and other sources (0.4%).

SOSIAL EKONOMI DAN INDEKS MASSA TUBUH (IMT) PRIA DEWASA DALAM KAITANNYA DENGAN FAKTOR RISIKO PENYAKIT JANTUNG KORONER DI PERDESAAN DAN PERKOTAAN BOGOR-JAWA BARAT Sri Anna Marliyati; Megawati Simanjuntak; Deni Surya Kencana
Jurnal Gizi dan Pangan Vol. 5 No. 1 (2010)
Publisher : Food and Nutrition Society of Indonesia

The objectives of this research was to study social economy and body mass index of men andit’s correlation with risk factor of coronary heart disease in rural and urban of Bogor, West Java. The amount of samples were 100 adult men aged 25-39 of years. Samples were devided into two categories of expense which as < Rp 500.000/capita/month (low income) and ³ Rp 500.000/cap/month,- (high income). Results of this study showed that using independent t-test there was a significant difference between low income and high income samples in rural area in the case of family size, education level, income per capita, total expenditure, nutritional knowledge score and HDL cholesterol level. In urban area, we found significance difference in the case of family size, education level, income per capita, total expenditure, total cholesterol level, LDL and HDL cholesterol level between low income and high income samples. Spearman rank correlation test in rural area showed significance correlation between education level, income per capita, total expenditure, and nutritional knowledge score with HDL cholesterol level. Income per capita and total expenditure correlated significantly with total cholesterol level and BMI correlated significantly with level of triglyceride. Meanwhile, in urban area we found significant correlation between education level, total expenditure, nutritional knowledge score, and BMI with total cholesterol level. Education level and nutritional knowledge score correlated significantly with LDL cholesterol level, and BMI correlated significantly with level of triglyceride.

PEMANFAATAN RPO (RED PALM OIL) SEBAGAI SUMBER PROVITAMIN A ALAMI PADA PRODUK MI INSTAN UNTUK ANAK BALITA Sri Anna Marliyati; Hardinsyah Hardinsyah; Neysa Rucita
Jurnal Gizi dan Pangan Vol. 5 No. 1 (2010)
Publisher : Food and Nutrition Society of Indonesia

The objective of this research was to study the use of RPO as a sources of natural provitamin A in instant noodle product for under five children. For this purpose 5 formulas were developed based on RPO’s level added to the formula (0%, 25%, 50%, 75% and 100%). The result shown that instant noodle with 75% RPO was the best formula of RPO instant noodle. No significant difference in acceptance between this formula and other commercial instant noodle (α>0.05). The result of RPO instant noodle’s chemical analysis were moisture content 7.40% (wb), ash content 2.51% (db), protein content 13.66% (db), fat content 9.84% (db), carbohydrate was 74.49% (db) and carotenoid 136.41 ppm (≈ 76.42 ppm β-carotene ≈ 636.8 RE/serving size). RPO instant noodle has physical properties as follow, optimum cooking time was 3 minutes, the color was yellow-red, elasticity properties was 261.94%-455.65% and water holding capacity was 137.98%. This noodle was contributing 100% of vitamin A RDA for the children.

SUBSTITUSI TEPUNG KEPALA IKAN LELE DUMBO (Clarias Gariepinus sp) UNTUK MENINGKATKAN KANDUNGAN KALSIUM CRACKERS Herviana Ferazuma; Sri Anna Marliyati; Leily Amalia
Jurnal Gizi dan Pangan Vol. 6 No. 1 (2011)
Publisher : Food and Nutrition Society of Indonesia

The using of fish by-products has not been optimally developed in food processing. The objective of this research was to study the using of catfish's head flour as a part of material in formulating crackers to increase its calsium content. The method for making this flour was based on thermal process using drum dryer. The physical and chemical properties were analysed. Crackers was formulated by using catfish's head flour with trial and error method. The formulations were then F0 (0:100), F1 (7,5:92,5), F2 (12,5:87,5), F3 (17,5:82,5), and F4 (22,5:77,5). F1 and F2 crackers were chosen formulations based on organoleptic test. The result of chemical analysis were respectively: moisture 2,4-3,3% (wb), ash 3,7-4,97% (wb), protein 9,9-11,4% (wb), lipid 19,2-20,5% (wb), carbohydrate 63,9-69,6% (wb), and energy 480-484 kkal (wb). F1 crackers contained 0,3634% of calcium (wb) while F2 crackers contained 0,3147% of calcium (wb). The phospor's content in F1 and F2 crackers were respectively: 0,2362% (wb) and 0,3147% (wb). The contribution of calcium content in crackers were calculated based on RDA (Recommended Dietary Allowance) for children, adolescents, and adults. F1 crackers fulfilled calcium’s RDA respectively : 25,8% for children; 15,5% for adolescents, and 19,3% for adults. F2 crackers fulfilled calcium’s RDA respectively: 39,9% for children; 23,9% for adolescents, and 29,9% for adults. The amount of crackers that should be consumed was at least as much 44 gram/day. Key words: catfish's head flour, crackers, calcium content

HUBUNGAN ANTARA POLA KONSUMSI PANGAN DAN AKTIVITAS FISIK DENGAN KEJADIAN OSTEOPOROSIS PADA LANSIA DI PANTI WERDHA BOGOR Avliya Quratul Marjan; Sri Anna Marliyati
Jurnal Gizi dan Pangan Vol. 8 No. 2 (2013)
Publisher : Food and Nutrition Society of Indonesia

The objective of this study was to analyze relationship between food consumption and physical activity with incidence of osteoporosis in elderly at nursing home in Bogor. The design of this study was cross sectional. Subjects were taken purposively with certain criteria and the number of subjects obtained were 37 elderly. Results showed that the adequacy level of energy and protein were normal, phosphor was in adequate category and calcium was in deficient category. There was no significant relationship between nutritional status, the adequacy level of energy, protein and phosphor with risk of osteoporosis (p>0.05). However, there was a significant relationship between the adequacy level of calcium and physical activity level with risk of osteoporosis (p<0.05). The deficit adequacy level of calcium and physical activity was a risk factor for the risk of osteoporosis.

POLA KONSUMSI PANGAN, AKTIVITAS FISIK, RIWAYAT PENYAKIT, RIWAYAT DEMENSIA KELUARGA, DAN KEJADIAN DEMENSIA PADA LANSIA DI PANTI WERDHA TRESNA BOGOR Chairunnisa Utami Pratiwi; Sri Anna Marliyati; Melly Latifah
Jurnal Gizi dan Pangan Vol. 8 No. 2 (2013)
Publisher : Food and Nutrition Society of Indonesia

The objective of this study were to analyze the patterns of food consumption, physical activity, history of disease, family history of dementia, and incidence of dementia in elderly in Werdha Tresna, nursing home, Bogor. Research design was cross sectional study with 42 elderly as subjects. The results showed that there were significant correlation between the level of education, adequacy of level vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin C, history of diabetes and physical activity with incidence of dementia in elderly (p<0.05). There were no significant correlation between age, adequacy of level folic acid, history of hypertension, and family history of dementia with incidence of dementia in elderly (p>0.05).

PERTUMBUHAN BAYI DAN PEMBERIAN ASI EKSKLUSIF OLEH IBU PENERIMA KONSELING MENYUSUI DAN MAKANAN TAMBAHAN TORBANGUN Tetty Herta Doloksaribu; Hidayat Syarief; Rizal Damanik; Sri Anna Marliyati
Jurnal Gizi dan Pangan Vol. 10 No. 2 (2015)
Publisher : Food and Nutrition Society of Indonesia

ABSTRACTThe aim of the study was to analyze the effects of torbangun flour-based functional supplementary food for breastfeeding mothers who received breastfeeding counseling on infant’s growth and exclusive breastfeeding practice The subjects were 20 pregnant women in their third trimester and were monitored until delivery and were given supplementary food for 30 days. Single blind randomized controlled trial was used to group subjects into intervention group (n=10) that was given supplementary food containing torbangun flour, and control group (n=10) with no torbangun flour. All subjects were given breastfeeding counseling two times before delivery and three times during supplementary food was given. The study showed that breastfeeding counseling significantly increased the knowledge and attitude of respondents on exclusive breastfeeding. In the intervention group, the average score of knowledge increased from 59.1±22.4 to 94.1±6.9 (p<0.05), while the attitude increased from 65.8±11.4 to 94.1±8.8 (p<0.05). In control group, the average score of knowledge increased from 75.0±11.8 to 94.4±7.2 (p<0.05), while the attitude increased from 75.0±14.4 to 94.4±11.0 (p<0.05). Supplementary food containing torbangun flour significantly caused shorter time in regaining infant’s birth weight. The average time was 5.1±1.4 days for intervention group, while the control group was 7.0±2.4 days (p<0.05). The success rate of exclusive breastfeeding practice in the intervention group was 90%, while in the control group was 80%.Keywords: exclusive breastfeeding, supplementary food, torbangunABSTRAKTujuan penelitian adalah menganalisis pengaruh pemberian makanan tambahan fungsional berbasis tepung torbangun pada ibu yang mendapat konseling menyusui terhadap pertumbuhan bayi dan pemberian ASI eksklusif. Subjek penelitian adalah 20 orang ibu hamil pada trimester ketiga yang diikuti hingga melahirkan dan diberikan makanan tambahan selama 30 hari. Desain single blind randomized controlled trial digunakan untuk menentukan produk makanan tambahan yang diberikan kepada ibu yaitu kelompok intervensi (n=10) mendapat produk yang mengandung tepung torbangun dan kelompok kontrol (n=10) mendapat produk tanpa tepung torbangun. Seluruh subjek diberikan konseling menyusui dengan frekuensi dua kali sebelum ibu melahirkan dan tiga kali selama pemberian makanan tambahan. Hasil penelitian menunjukkan bahwa konseling menyusui signifikan meningkatkan skor pengetahuan dan sikap responden tentang ASI eksklusif. Kelompok intervensi, rata-rata skor pengetahuan dari 59,1±22,4 menjadi 94,1±6,9, skor sikap dari 65,8±11,4 menjadi 94,1±8,8 (p<0,05). Kelompok kontrol, rata-rata skor pengetahuan dari 75,0±11,8 menjadi 94,4±7,2, skor sikap dari 75,0±14,4 menjadi 94,4±11,0 (p<0,05). Pemberian makanan tambahan yang mengandung tepung torbangun berpengaruh signifikan terhadap waktu yang lebih singkat untuk mencapai kembali berat badan lahir bayi yaitu 5,1±1,4 hari untuk kelompok intervensi sedangkan kelompok kontrol 7,0±2,4 hari (p<0,05). Selama waktu pemberian makanan tambahan, keberhasilan praktek pemberian ASI eksklusif pada kelompok intervensi adalah 90% sedangkan kelompok kontrol adalah 80%.Kata kunci: ASI eksklusif, makanan tambahan, torbangun

APLIKASI SERBUK WORTEL SEBAGAI SUMBER β-KAROTEN ALAMI PADA PRODUK MI INSTAN Sri Anna Marliyati; Ahmad Sulaeman; Mega Pramudita Rahayu
Jurnal Gizi dan Pangan Vol. 7 No. 2 (2012)
Publisher : Food and Nutrition Society of Indonesia

ABSTRACTThe objective of this research was to study the use of carrot powder as a source of natural β-carotene in instant noodle. Four formulas were developed based on carrot powder level added into the formula (0%, 10%, 15%, and 20%). The carrot instant noodle was evaluated for sensory properties by 30 panelists. The best formula was analyzed for chemical properties, including proximate composition, dietary fibre, and β-carotene. The physical properties were analyzed in color, cooking time, elasticity, and water holding capacity. The experimental design applied terms of Complete Randomized Design. The result showed that instant noodle with 15% carrot powder was the best formula of carrot instant noodle. No significant difference in acceptance between this formula and commercial instant noodles. Product was composed of moisture content 7.75% (wb), ash 1.59% (d.b), protein 12.82% (d.b), fat 1.41% (d.b), carbohydrate 84.18% (d.b) and β-carotene 2 390 μg/100 g (199 RE or 99.5 RAE/serving size). Carrot instant noodle had physical properties as cooking time was 3.5 minutes, the color was yellow-redish, elasticity properties was 162.22%, and water holding capacity was 143.89%. This noodle contribute above 15% RDA of vitamin A for the children aged 4—5 years.Key words: β-carotene, carrot powder, instant noodleABSTRAKTujuan penelitian ini adalah untuk mempelajari penggunaan serbuk wortel sebagai sumber beta karoten alami dalam mi instan. Empat formula dikembangkan berdasarkan jumlah serbuk wortel yang ditambahkan (0%, 10%, 15%, dan 20%). Mi instan wortel dievaluasi sifat organoleptiknya oleh 30 orang panelis. Formula terbaik dianalisis sifat-sifat kimianya meliputi komposisi, serat pangan, dan beta karoten, sedangkan sifat-sifat fisik yang dianalisis adalah warna, waktu masak, elastisitas, dan daya serap air. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap. Hasil penelitian menunjukkan bahwa mi instan dengan penambahan 15% serbuk wortel merupakan formula terbaik. Tidak ada perbedaan yang nyata dalam penerimaan antara mi instan formula ini dengan mi instan komersial. Produk mi instan ini mengandung air sebesar 7.75% (bb), abu 1.59% (bk), protein 12.82% (bk), lemak 1.41% (bk), karbohidrat 84.18% (bk) dan karoten 2 390 μg/100 g (199 RE atau 99.5 RAE/takaran saji). Mi instan wortel mempunyai sifat-sifat fisik seperti waktu masak 3.5 menit, warna kuning kemerahan, elastisitas 162.22%, dan daya serap air 143.89%. Mi ini berkontribusi sebesar 15% terhadap Angka Kecukupan Gizi vitamin A untuk anak usia 4—5 tahun.Kata kunci: β-karoten, mi instan, serbuk wortel

Co-Authors . Mervina Adi Winarto Adistira, Ross Mellyana Ahmad Sulaeman Ahmad Sulaeman Aini Aqsa Arafah Aisyah Aisyah Aisyah Nurhusna Aji Nugraha Ali Khomsan Angga Rizqiawan Ansarullah, Alfia Asep Rusyana Atikah Fajriani Avliya Quratul Marjan Azhari, Salma Widya Azizah, Anisah Nimah Azizi, Elsa Carla Bambang Pontjo Priosoeryanto Bibi Ahmad Chahyanto Budi Iman Santoso Budi Setiawan Budi Setiawan Budi Setiawan Budi Setiawan Budi Setiawan Budi Setiawan Budi Setiawan Budi Setiawan Cahyuning Isnaini, Cahyuning Cassandra Permata Nusa Chairunnisa Utami Pratiwi Clara M Kusharto Clara M. Kusharto Clara Meliyanti Kusharto Dadan Rohdiana Dadang Sukandar Daniel Pratama Sianturi Darningsih, Sri Deddy Muchtadi Deddy Muchtadi Deni Surya Kencana Dewi Anggraini Dewi Angraini, Dewi Dewi Kartika Sari Dewi Ratih Agungpriyono Deya Silviani Dian Ekawati DIMAS ANDRIANTO Dodik Briawan Dondin Sayuthi Drajat Martiano Drajat Martianto Dwi Yanti Winda Pratiwi Dwinita Wikan Utami Dwinita Wikan Utami Ekayanti , Ikeu Ekowati Handharyani Endang Rohmawati Eny Palupi Erlinda, Yuni Esmiati, Catur Endri Evy Damayanthi Fahrul Rozi Faisal Anwar Farah Fauziyyah Fauziyah, A'immatul Firdaus Firdaus Firdaus Firdaus Fitriyah, Holif Fuadini Therik Gigir, Engelien Milannia Hadi Riyadi Handaru Tri Mulyono Hardinsyah Harianti, Rini Harianti, Rini Herviana Ferazuma Hidayat Syarief Hidayat Syarief Hidayat Syarief I wayan Teguh Wibawan Ikeu Ekayanti Ilmi, Ibnu Malkan Bakhrul Indah Yuliana Iskandar Mirza Iskandar Mirza Iskari Ngadiarti jufri, Nurnashriana Katrin Roosita Khairunnisa, Yunda KHOIRIYAH, ROMYUN ALVY Kusumawaty, Nila Laily, Noer Latifah Darusman Latifah K Darusman Latifah K. Darusman Leily Amalia Lilik Kustiyah Lilik Noor Yuliati MADE ASTAWAN MARDHIATI, RETNO Mega Pramudita Rahayu Megawati Simanjuntak Melly Latifah Mira Dewi Mokhamad Fahrudin Muhamad Rizal Martua Damanik Muhilal . Nadzifatussya'diyah, Nadzifatussya'diyah Nasution, Zuraidah Naufal Muharam Nurdin Neysa Rucita Novitasari, Putri Nur Rahman Nurdin Nurdin Nurjannah Dongoran Nurnashriana Jufri Nurwati, Yuni Prameswari, Fajria Saliha Puspita Purnamasari, Ulfa Purnamasari Rasyid Avicena Reisi Nurdiani, Reisi Reni Novia Retnaningsih Retnaningsih Retno Mardhiati Rimbawan , Rimbawan Rimbawan Rini Nurindarwati Risti Rosmiati Safitri, Indira Nur Setiawan, Budi Setiawan, Budi Siddiq, Muhammad Nuzul Azhim Ash Siti Madanijah Siti Madanijah Subangkit, Mawar Suci Amalia Sumali M Atmojo TATI NURHAYATI Tetty Herta Doloksaribu Tiara Firstianty Pratiwi Tika Nurmalasari Tommy Marcelino Gantohe Trina Astuti Walneg, Zahrani Fathiyah Wilda Yunieswati Winata, Grace Marlina Wiwin Winarsih Wiwit Estuti Yayat Heryatno Yuni, Sri Yunianto, Andi Eka

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