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All Journal IAES International Journal of Artificial Intelligence (IJ-AI) HAYATI Journal of Biosciences Jurnal Akuakultur Indonesia Jurnal Teknologi Perikanan dan Kelautan Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Ilmu dan Teknologi Kelautan Tropis ILMU KELAUTAN: Indonesian Journal of Marine Sciences BULETIN OSEANOGRAFI MARINA PRASI: Jurnal Bahasa, Seni, dan Pengajarannya Jurnal Pendidikan Bahasa Bali Undiksha Jurnal Ilmiah Akuntansi dan Humanika Jurnal Akuatika Tahkim (Jurnal Peradaban dan Hukum Islam) JURNAL HUTAN LESTARI Jurnal Teknik Lingkungan JURNAL ILMIAH KESEHATAN KEPERAWATAN AKSIOMA Jurnal Pendidikan Matematika Jurnal Ilmu Komunikasi TELKOMNIKA (Telecommunication Computing Electronics and Control) Lingua Cultura Prosiding Universitas PGRI Palembang PREDIKSI Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan EDUCAFL : E-Journal of Education of English as a Foreign Language JURNAL INTEGRASI PROSES Jurnal Pengelolaan Sumberdaya Alam dan Lingkungan (Journal of Natural Resources and Environmental Management) JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) SELAMI IPS WARTA KOMUNITAS Benefit: Jurnal Manajemen dan Bisnis JURNAL PENELITIAN EMITTER International Journal of Engineering Technology Journal on English as a Foreign Language (JEFL) JIMKesmas (Jurnal Ilmiah Mahasiswa Kesehatan Masyarakat) Science and Technology Indonesia Jurnal Gizi dan Kesehatan Jurnal Mirai Management Jurnal Manajemen dan Bisnis Indonesia ENGLISH FRANCA : Academic Journal of English Language and Education Jurnal Studi Manajemen dan Bisnis Animal Production : Indonesian Journal of Animal Production SYAMIL: Jurnal Pendidikan Agama Islam (Journal of Islamic Education) Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Jurnal Teknik Informatika STMIK Antar Bangsa ANNALES BOGORIENSES Akuatik: Jurnal Sumberdaya Perairan Jurnal Agroqua: Media Informasi Agronomi dan Budidaya Perairan Jurnal Perikanan Universitas Gadjah Mada JURNAL AKADEMI KEPERAWATAN HUSADA KARYA JAYA JET (Journal of English Teaching) Adi Buana Journal of Health Policy and Management Jurnal ULTIMATICS Jurnal Kolaboratif Sains Creative Research Journal Jurnal Peternakan Nusantara Jurnal Pro Hukum : Jurnal Penelitian Bidang Hukum Universitas Gresik Jo-ELT (Journal of English Language Teaching) Fakultas Pendidikan Bahasa dan Seni Program Studi Pendidikan Bahasa Inggris IKIP Jurnal Hilirisasi IPTEKS (JHI) Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Rausyan Fikr: Jurnal Studi Ilmu Ushuluddin dan Filsafat Jurnal Analisa Akuntansi dan Perpajakan Humaniora Journal of Primary Education Bioscientia Medicina : Journal of Biomedicine and Translational Research Jurnal Pendidikan Teknologi Pertanian Agroteknika Interdental Jurnal Kedokteran Gigi (IJKG) Jurnal JKFT Jurnal Pembangunan Nagari JPMI (Jurnal Pembelajaran Matematika Inovatif) GEMASSIKA: Jurnal Pengabdian Kepada Masyarakat Akuntoteknologi : Jurnal Ilmiah Akuntansi dan Teknologi Jurnal Review Pendidikan Dasar : Jurnal Kajian Pendidikan dan Hasil Penelitian JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Jurnal Ilmu Administrasi: Media Pengembangan Ilmu dan Praktek Administrasi PELAGICUS: Jurnal IPTEK Terapan Perikanan dan Kelautan Longda Xiaokan : Journal of Mandarin Learning and Teaching JIEB : Jurnal Ilmiah Ekonomi Bisnis Infokes : Jurnal Ilmiah Rekam Medis dan Informasi Kesehatan Jurnal Penelitian Ilomata International Journal of Management Annual Conference on Islamic Early Childhood Education Jo-ELT (Journal of English Language Teaching) Fakultas Pendidikan Bahasa dan Seni Program Studi Pendidikan Bahasa Inggris IKIP Jurnal EMPATI (Edukasi Masyarakat, Pengabdian dan Bakti) Journal of Language Learning and Research Jurnal Gizi Masyarakat Indonesia (The Journal of Indonesian Community Nutrition) COJ (Coastal and Ocean Journal) Jurnal Teknik Kimia USU Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan Depik Jurnal Ilmu-Ilmu Perairan, Pesisir, dan Perikanan Annales Bogorienses
Mala Nurilmala
1Departemen Teknologi Hasil Perairan, Fakultas Perikanan Dan Ilmu Kelautan, Institut Pertanian Bogor, Institut Pertanian Bogor, Kampus IPB Darmaga, Jalan Agatis, Bogor 16680, Jawa Barat Telepon (0251) 8622915, Faks (0251) 8622916
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Veterinary Other

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Identification of Tuna and Mackerel based on DNA Barcodes using Support Vector Machine Mulyati Mulyati; Wisnu Ananta Kusuma; Mala Nurilmala
TELKOMNIKA (Telecommunication Computing Electronics and Control) Vol 14, No 2: June 2016
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/telkomnika.v14i2.2469

Abstract

Tuna and mackerel are important fish in Indonesia that have great demand in the community and contain good nutrients for health. Many of the processed products have been faked including processed fish, by replacing the content of products that have high sales value to other lower price one. For ensuring food safety, fraudulent should be prevented by identifying the content of refined product. In this research, we implemented support vector machine (SVM), one of the popular methods in machine learning, to yield a model for identifying the content of refined product based on DNA barcode sequences. The feature extraction of DNA barcode Sequences was conducted by calculating k-mers frequency of each sequences. In this study, we used trinucleotide (3-mers) and tetranucleotide (4-mers). These features were inputted to SVM to classify and identify whether the DNA barcode sequences belong to the class of tuna, mackerel, or other fish. The evaluation results showed model SVM was able to perform identification with the accuracy 88%.
HISTAMIN DAN IDENTIFIKASI BAKTERI PEMBENTUK HISTAMIN PADA TUNA MATA BESAR (Thunnus obesus) Stevy Imelda Murniati Wodi; Wini Trilaksani; Mala Nurilmala
Jurnal Teknologi Perikanan dan Kelautan Vol 9 No 2 (2018): NOVEMBER 2018
Publisher : Fakultas Perikanan dan Ilmu Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1973.836 KB) | DOI: 10.24319/jtpk.9.185-192

Abstract

Big eyes tuna (Thunnus obesus) is a species that potentially valuable as a source of protein and commercial aspect. In the perspective of quality and safety, inappropriate care during catching and processing leading to microorganism contamination and can cause health problems when the meat is consumed. Histamine content, total Histamine Forming Bacteria (HFB), and Total Plate Count (TPC) are the indicator in food safety and quality standard for tuna’s products. This research aims to measured histamine content, total HFB, TPC score and to identify the histamineforming bacteria in big eyes tuna observed during chilling temperature for nine days. There are three stages, sample preparation, storage, chemical and microbiology analysis. The During the observation period, histamine content, total HFB dan TPC score are increased in all part of the sample. Highest TPC sore is observed at day 9 which is 5,4 x 105 CFU/g in belly part, 5,1 x 105 CFU/g in dorsal part and 1,0 x 104 CFU/g in tail part respectively. For total HFB, 2,7 x 105 CFU/g in belly part, 1,4 x 105 CFU/g in dorsal part and 2,3 x 103 SFU/g in tail part respectively. For histamine content, all parts experienced increasing histamine measured 59,73 ppm, 131,10 ppm, and 96,04 ppm respectively. In this research, Bacillus subtilis is identified 99% as histamine forming bacteria in big eyes tuna.
REKAYASA ULANG DAN PEMBUATAN PROTOTIPE SLURRY ICE MACHINE BERKAPASITAS 0,7 TON DENGAN METODE SCRAPED-SURFACE Nur Mahmudi Ismail; Eko Fajar Nurprasetyo; Nurjanah Nurjanah; Hafit Isandono; Mohamad Taufik; Mala Nurilmala; Tati Nurhayati; Ahmad Syihan Ismail; Mahyudi Mahyudi
Jurnal Teknologi Perikanan dan Kelautan Vol 12 No 1 (2021): MEI 2021
Publisher : Fakultas Perikanan dan Ilmu Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2939.111 KB) | DOI: 10.24319/jtpk.12.47-59

Abstract

Reengineering and prototype production of slurry ice machine using Scraped-surface methode of evaporator wich is called Ice Porridge Making Machine has been conducted to be operated in tropical area especially, Indonesia. Reengineering and slurry ice production was conducted toward the sampel acquired from commercial market. The reengineered machine could produce slurry ice with ice cristal fraction of 30-40% and liquid fraction of 60-70%. Furthermore, a 1 ton/24 hours prototype of slurry ice machine was designed and produced. The machine successfully produced slurry ice of 700 kg/24 hours capacity, then it was tested for durability transporting by a pick-up from Depok, West Java to Lampung, Tasikmalaya, West Java, operated using brackish water at shrimp farm; and Tanjung Lesung, Banten operated with sea water on 35 GT fishing vessel. The machine could produce slurry ice using sea water, brackish water, and solution of 4.0% NaCl. The slurry ice produced was effectively used to preserve the freshness of shrimps from South Lampung and Tasikmalaya compared of using crushed ice. Shrimp preserved by crushed ice showed blackened color at the fifth day storage, while shrimp preserved by slurry ice still looked fresh on 14th day of storage. All Indonesian fishermen and fishery industry should recognize and motivated applying slurry ice technology to improve their quality and productivity.
Quality Changes of Tilapia Fish (O. niloticus) by Killing Techniques and Gutting during Low Storage Temperature Aris Munandar; . Nurjanah; Mala Nurilmala
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 12 No 2 (2009): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (252.658 KB) | DOI: 10.17844/jphpi.v12i2.850

Abstract

Killing and gutting treatment at low storage temperature (0-5 oC) on tilapia fish (O. niloticus) showed significant results on the subjective test (organoleptic) and objectives (TPC/Total Plate Count, pH, and TVB/Total Volatile Base). The A1B2 treatment (dead pricker, gutting) gare the best quality, and this could he maintained for 10 days. Tilapia fish could be consumed up to-10 days because the number of bacteria at the end of the storage prevent reached 9.7x105 colonies/g. TVB value generated at the end of the storage period reached 20.45 mg N/g with some fluctuation of pH value during the storage. The quality of tilapia fish could maintain with the combination of treatment and storage at low temperature (0-5 oC).Keywords: chilling, fish quality, tilapia
Quality Changes of Dumbo Catfish (Clarias gariepinus) by Killing Techniques During Chilling Temperature Storage Mala Nurilmala; . Nurjanah; Rahadian Hardja Utama
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 12 No 1 (2009): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (150.341 KB) | DOI: 10.17844/jphpi.v12i1.883

Abstract

The time of prerigor, rigor mortis, initial postrigor, and the end postrigor phase of catfish killed instantly in 0, 9, 57, and 144 hours was investigated. In addition, the time of prerigor, rigor mortis, initial postrigor, and the end of postrigor phase of catfish killed after 12 hours without water media were 0, 6, 42, and 120 hours. Freshness declination of catfish killed instantly slower than killed after 12 hours without water media. Fish killed instantly had 5.1x105 colonies/g TPC (Total Plate Count) value and 24.36 mg N/100 TVB (Total Volatile Base) value. The sensory value for eyes, gills, mucus of body surface, meats, odor, and texture at the end of storage (the sixth day) was 3.95, 4.05, 4.30, 4.45, 4.45 and 3.45 respectively. On the other hand the fish killed after 12 hours without water media had 1,2x106 colonies /g, TPC value and 25,2 mg N/100 g TVB value. The sensory value for eyes, gills, mucus of body surface, meats, odor, and texture at the end of storage (the sixth day) was 2.3, 2.2, 2.8, 3.9, 3.7 and 2.85, respectively.Keywords: catfish, fish quality, low temperature
Penggunaan Kitosan sebagai Pembentuk Gel pada Bakso Ikan Kurisi (Nemipterus nematophorus) Mala Nurilmala; Pipih Suptijah; Dini Nurfianti
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 10 No 1 (2007): Buletin Teknologi Hasil Perikanan
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (366.852 KB) | DOI: 10.17844/jphpi.v10i1.968

Abstract

Konsumsi daging ikan Indonesia tahun 2005 masih rendah sebesar 26 kg/kapita/tahun, karena masyarakat kurang menggemari ikan dalam bentuk penyajian utuh sehingga perlu adanya diversifikasi produk seperti bakso ikan. Bakso merupakan produk makanan yang banyak digemari masyarakat, tetapi adanya isu penggunaan bahan tambahan berbahaya menurunkan minat konsumen. Untuk itu penggunaan bahan alami seperti kitosan sangat diharapkan. Penelitian ini bertujuan untuk mengetahui karakteristik kitosan yang dibuat serta memanfaatkannya sebagai pembentuk gel bakso ikan kurisi (Nemipterus nematophorus). Pada penelitian pendahuluan dibuat kitosan yang memenuhi standar. Konsentrasi kitosan yang digunakan ke dalam adonan dalam penelitian utama adalah 0% (tanpa kitosan); 0,1 %(v/b); 0,2 %(v/b); 0,3 %(v/b); 0,4 %(v/b); 0,5 %(v/b) yang diperoleh dari larutan kitosan 1,5 %(b/v) dan STPP 0,15 %(b/b) untuk pembanding. Konsentrasi kitosan terpilih untuk pengadonan adalah 0,2 %(v/b), bila dibandingkan dengan sodium tripoliposfat, kitosan lebih unggul dalam membentuk gel maupun organoleptik produk bakso ikan. Kitosan berpengaruh nyata terhadap organoleptik (penampakan dan tekstur), fisik (uji lipat uji gigit dan kekuatan gel.
Perbaikan Nilai Tambah Limbah Tulang Ikan Tuna (Thunnus sp) menjadi Gelatin serta Analisis Fisika-Kimia Mala Nurilmala; Mita Wahyuni; Heidi Wiratmaja
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 9 No 2 (2006): Buletin Teknologi Hasil Perikanan
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (61.394 KB) | DOI: 10.17844/jphpi.v9i2.980

Abstract

Tulang ikan tuna (Thunnus sp.) merupakan limbah yang belum termanfaatkan dengan baik dan didalamnya mengandung kolagen sehingga dapat dibuat gelatin. Pembuatan gelatin dari tulang ikan tuna dilakukan dengan metode asam klorida. Konsentrasi asam klorida yang digunakan berkisar antara 4 %-6 % v/v dengan lama perendaman 2 hari. Ekstraksi gelatin dilakukan dengan suhu berkisar antara 80-90 oC. Tujuan dari penelitian ini adalah mempelajari pembuatan gelatin dari tulang ikan tuna menggunakan asam klorida serta menganalisis sifat fisika kimia gelatin yang dihasilkan. Perlakuan terpilih adalah kombinasi konsentrasi HCl 6% dengan suhu ekstraksi 80oC. Kadar air gelatin tulang ikan tuna adalah 6,54 %, abu 1,93 %, lemak 0,42 % dan protein 91,01 %. Titik gel gelatin tulang ikan tuna adalah pada suhu 7,61 oC, titik leleh 19,84 oC, titik isoelektrik pada pH 7, derajat putih 10,7 % dan asam amino glisin merupakan asam amino yang utama pada gelatin tulang ikan tuna.Kata kunci : gelatin, ikan tuna, limbah, tulang
KARAKTERISASI EKSTRAK KASAR POLIFENOLOKSIDASE DARI UDANG VANAME medal lintas perceka; tati - nurhayati; mala - nurilmala
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17 No 2 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2323.618 KB) | DOI: 10.17844/jphpi.v17i2.8129

Abstract

Polifenoloksidase (PPO) merupakan enzim yang bertanggung jawab terhadap proses diskolorasi yang disebut melanosis. Blackspot atau melanosis merupakan proses penurunan mutu yang terjadi pada udang selama penanganan dan penyimpanan postmortem. Penelitian bertujuan untuk mengevaluasi aktivitas enzim PPO udang vaname dan mengkarakterisasi enzim yang meliputi suhu, pH, konsentrasi substrat optimum serta kinetika enzim. Enzim PPO telah berhasil diisolasi dari karapas udang vaname dengan ekstraksi buffer fosfat (1:3). Enzim ini dikarakterisasi menggunakan L-DOPA sebagai substrat spesifiknya. Ekstrak kasar PPO memiliki aktivitas optimum pada suhu 35°C, pH 6 dan konsentrasi L-DOPA sebesar 10 mM. Nilai Km dan Vmaks PPO untuk substrat L-DOPA adalah sebesar 1,17 mM dan 285,71 U.Kata kunci: L-Dihidroksifenilalanin, Litopenaeus vannamei, melanosis, polifenoloksidase
KARAKTERISASI EKSTRAK KASAR POLIFENOLOKSIDASE DARI UDANG VANAME medal lintas perceka; tati - nurhayati; mala - nurilmala
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17 No 1 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2323.618 KB) | DOI: 10.17844/jphpi.v17i1.8130

Abstract

Polifenoloksidase (PPO) merupakan enzim yang bertanggung jawab terhadap proses diskolorasi yang disebut melanosis. Blackspot atau melanosis merupakan proses penurunan mutu yang terjadi pada udang selama penanganan dan penyimpanan postmortem. Penelitian bertujuan untuk mengevaluasi aktivitas enzim PPO udang vaname dan mengkarakterisasi enzim yang meliputi suhu, pH, konsentrasi substrat optimum serta kinetika enzim. Enzim PPO telah berhasil diisolasi dari karapas udang vaname dengan ekstraksi buffer fosfat (1:3). Enzim ini dikarakterisasi menggunakan L-DOPA sebagai substrat spesifiknya. Ekstrak kasar PPO memiliki aktivitas optimum pada suhu 35°C, pH 6 dan konsentrasi L-DOPA sebesar 10 mM. Nilai Km dan Vmaks PPO untuk substrat L-DOPA adalah sebesar 1,17 mM dan 285,71 U.Kata kunci: L-Dihidroksifenilalanin, Litopenaeus vannamei, melanosis, polifenoloksidase
Utilization and Fortification of Patin Fish on Extrusion Snack Mala Nurilmala; Pipih Suptijah; Yugha Subagja; Taufik Hidayat
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17 No 2 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3433.416 KB) | DOI: 10.17844/jphpi.v17i2.8721

Abstract

Catfish (Pangasius sp.) is a well cultured freshwater fish. Fortification improves protein level in snack and an effort to vary catfish fish product. The purpose of this study was to determine drying method for fish grit, formulation of snack and its properties. Grit formation by several drying methods and proximate (AOAC) and degree of polarization. Snack used based on the physical measurement, namely development ratio. Formulations of grit composition of corn: rice: fish were 70%:30%:0% (K), 65%:25%:10% (A), 62.5%:22.5%:15% (B), 60%:20%:20% (C). Fish addition only effect the color of snack based on sensory analysis. There was no effect on snacks physical properties both 10% and 15% of fish grit added. Chemical measurements comprised water, ash, lipid, protein levels and polarization degree. Statistical analysis showed that fish addition effect the protein level on extrusion snack. In addition, polarization measurement showed that the snack with fish addition of 10% (A) and 15%( B) are fully gelatinized.Keyword: formulation, patin fish, snack
Co-Authors . Nurjanah . Uju Abdul Salam Adil Adil, Adil Afdilla, Dian Lailisa Afkar Rona Indarwati Afrianto Daud Agoes M. Jacoeb Agoes Mardiono Jacoeb Agung Prabowo Agus Oman Sudrajat Agy, Sarah AHMAD ENDANG ZAINAL HASAN Ahmad Syihan Ismail Aisyah Fatriani Alan Dwi Irawan Amalia, Lisya Fiani Amanda, Amelia Amang Sudarsono, Amang AMIN FATONI AMINUDDIN KASDI Anggraeni Anggraeni Aninditya Artina Setiaputri Anita Maulina Anjar Nurrohmah Annas Wiguno Anneke Anggraeni Annisa Annisa Apodekta, Astrid Antheosiaaretes Apon Zaenal Mustopa Apon Zaenal Mustopa Apriana Vinasyiam Ari Wawasto Arlita, Kriswidya Aryana, I.B.Putra Manik Asadatun Abdullah Asmarasari, Santiananda Arta Astuti, Ida Puji Aulia Sekar Sari Ayu Ratih Purnamasari Azizah Nuraini Azizah, Septiana Nur Cece Sumantri Chaidir Chaidir Chevy Kusumah Wardhana Cindytia Prastari Damayanti, Tiwi Dase Hunaefi Deden Yusman Maulid Dewi Puspitasari Diah Savitri E Dian Rianita Didik Gunawan Tamtomo Diini Fithriani Dini Nurfianti Dita Mirawati Dreyfus, Shoshana Duanassurya, Megana Dwi Setyaningtyas Dwi Susilaningsih DWI SUSILANINGSIH Dwiwahyuni, Pricillia Dyah Prasetiani Dyah Rahmawatie Ratna Budi Utami Effionora Anwar Effionora Anwar ekamaida, ekamaida Eko Fajar Nurprasetyo Ekowati Chasanah Eliwarti Eliwarti Endang Sri Wahyuni Endang Supriyadi Endang Supriyadi Epi Taufik Erin Apriliani Wulandari Putri Ernik Yuliana Eva Banowati EVI MAYA SARI Ewi Pasaribu Faesal A Maodah Fahriza Sri Afni Fahrury Romdendine, Muhammad Farida Hanum Farida Isroani Fatriani, Rizka Febriana, Suci Wulan Fitri, Nurul Fitria Tika Pradita Ganjar Samudro Gede Wibawa Gerry Immanuel Tanius Giri Rohmad Barokah GuoFeng Wang Gusti Hardiansyah Hafit Isandono Hana Aulia Sativa Handayani, Indah Widuri Hanifah Husein Hizbullah Hanifaturahmah, Fadiyah Hasibuan, Lailan Sahrina Hawis H Madduppa Hayati, PK Dewi Heidi Wiratmaja Hilda Lu’lu’in Nanda Alfira Devi Huda Fajar Arianto HUTASOIT, NICOLAS I Gede Puja Astawa I MADE ARTIKA I Nyoman Sujana I wayan Teguh Wibawan Iis Diatin Ika Krisdiana Ika Silvitasari Ikromatun Nafsiyah Ima Hani Setiawati Indarwati Indarwati Irawaty Irawaty Irfan Suliansyah Irmawati Irmawati Is Mardianto Iskandar AM, . Iskandar, Maghfirany Israyani Istiqomah, Anjula Roselini Isworo, Rhestu Isworo, Rhestu Jaeng, Maxinus Jamaluddin Jamaluddin Jenni, Jenni Joko Hermanianto Joko Santoso Juandy Seiver Langelo Karjunita, Nike Karunia, Dede Khaswar Syamsu Kinanti Permata Sitaresmi Komalasari, Titin Kukuh,I Kd, Angga Kurniasari, Marlinda Kurniawan, Kito Kustiariyah Tarman Kusumawati, Rizky Lahming, Lahming Lilis Trisnawati Lily Viruly Linawati Linawati M. Fedi A. Sondita Maemonah, Maemonah Maggy T. Suhartono Maggy T. Suhartono MAGGY T. SUHARTONO Mahardika, Vania Mahyudi Mahyudi Majariana Krisanti Manalu, Lamhot Mandarin, Dewi maryatun maryatun medal lintas perceka Mega Andini Mega Andini Mega Safithri Mia Setiawati Mita Wahyuni Mohamad Taufik Mohammad Mukhlis Kamal Mohammad Nasichin Muh Tazri Nasirullah Muhamad Fedi Alfiadi Sondita Muhammad Baiquni Bramantyo Muhammad Jufri Muhammad Sujatmiko Muhsinin, Muhammad Mulyadi, Yulius Daniel Mulyati Mulyati Munandar, Aris Mustarin, Amira N. Nurjanah N. Nurjanah Nadia Fabella Neng Dewi Himayasari Netti Herawati Niken Ulupi Nini Marta Nofiarli Nofiarli Norita Norita Novi Luthfiyana Novia Nanda Saputri Novita Sari Noviyan Darmawan Nur Azizah Nasution Nur Mahmudi Ismail Nuratriningrum, Ari Nurdevi Noviana Nurfajrin Nisa Nuri Andarwulan Nuring Wulansari Nurjanah Nurjanah . Nurjanah Nurjanah Nurjanah Nurjanah Nurjanah Nurjanah Nurjanah Nurjanah Nurjumadil, Muhammad Nurlisa Alias Butet Panca Jarot Santoso Pertiwi, Rizsa Mustika Pipih Suptijah Prabawati, Chintya Priyo Hadi Purnawati Purnawati Puspita Sari Dewi Puspita, Riya Rahadian Hardja Utama Rahayu, Pravita Rahma Dini Arbajayanti Rahma Dini Arbajayanti Ratih Dewanti -Hariyadi Ratna Sholatia Harahap Restu Lusiana Retno Purnama Irawati Reza Febriyansyah Rhestu Isworo Ria Riski Marsuki RIDWAN AFFANDI Rieska Roskananda Rina Sri Widayati Rina Supriatnaningsih Rismawanti, Erma Ristika Handarini Rita Khairina Rita Wahyuni Riyani Wulandari Rizky Tetriyanda Rizsa Mustika Pertiwi Rizsa Mustika Pertiwi Rizsa Mustika Pertiwi Rizsa Mustika Pertiwi Rofi Ahmad Dzaky Roni Nugraha Ronny I. Wahju Ronny Rachman Noor Rosmawati Peranginangin Roza Yusfiandayani Rukmiasih Rukmiasih Sabaria Manti Battung Safitri, Novemi Gita Sahaba, Muh. Alsere Bardian Saktiansyah, La Ode Ahmad Salham, Munir Salsabila, Fitria Dewi Samiruddin T, Samiruddin T Sapja Anantanyu, Sapja Sari, Karisma Diana Sarina Sarina SEDARNAWATI YASNI Setiyo, Septian Adi Sholekhah, Hanif Zulfahmi Shugo Watabe Sigid Hariyadi Siregar, Sheyra Silvia Siti Julaeha, Siti Solly Aryza Sri Purwaningsih Sri Rejeki Urip Sri Sumiyati Srikandi, Louise Dwi Kumala Stevi Imelda Murniati Wodi Stevy Imelda Murniati Wodi Suhadi Suhadi Sukatmadiredja, R Noneng Surya Dwipangga Susie Chrismalia Garnida Sutoyo Sutoyo SYAHRIAL SYAHRIAL Syamsul Hadi T. Suryati Tatag Budiardi TATI NURHAYATI Taufik Hidayat Taufik Hidayat Taufik Hidayat Taufik Hidayat Titi Candra Sunarti Titin Martini Tuty Hardianti Uswatun Hasanah Uyunun Uyunun Vicentius Marco Matutina Wardani, Septiana Dewi Warsono Warsono Widiyanto Widiyanto Wildan, Dudi Muhammad Wini - Trilaksani Wisnu Ananta Kusuma Yanti Sinaga Yanti, Rukmana Yayi Suryo Prabandari Yoshihiro Ochiai Yugha Subagja Yuriyandhi, Yuriyandhi Zaim Elmubarok ZK Abdurahman Baizal Zumrotussholikhah, Annisa’