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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 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 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 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
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The Quality of Dory Fillets based on Water Soluble Protein, Color, and Myoglobin Concentration Nurfajrin Nisa; Mala Nurilmala; Tati Nurhayati; Nurlisa Butet
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19 No 1 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (658.96 KB) | DOI: 10.17844/jphpi.v19i1.12543

Abstract

Fillet of dory is very easy to be find in Indonesian market with various brand and produsen.Imported dory fillet is preferred by consumer so far because it has a white color compare than localfillets. Color is the important parameter that used by consumers to determine the quality of filet. Thisstudy was aimed to determine the quality of local and imported fillets, including protein profile usingSDS PAGE, color measurement, and myoglobin extractability. The results of water soluble protein profilesshowed dory fillet contained 13-15 bands. The redness value (a*) of local fillet (DN, DL, DM) was highercompared others. However, imported fillet (DI) had the highest if redness index (a/b). Imported fillet (DI)showed the lowest concentration of myoglobin compared other samples.
Ratio of Seaweed Porridge Eucheuma cottonii and Sargassum sp. as a Sunscreen Cream Formula Novi Luthfiyana; Nurjanah Nurjanah; Mala Nurilmala; Effionora Anwar; Taufik Hidayat
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19 No 3 (2016): 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 (742.11 KB) | DOI: 10.17844/jphpi.v19i3.15126

Abstract

AbstractThe use of sunscreen is highly recommended to protect the health of the skin from ultraviolet radiation.The aim of this study were to get the best ratio sunscreen preparation of porridge E. cottonii and Sargassumsp. through the total test microbes, antioxidants and SPF value, get a stable cream preparations physicallythrough sensory test, pH, consistency, Cycling test and centrifugal test. The main materials used were E.cottonii, Sargassum sp. and raw materials stocks cream. This study used a completely randomized design(CRD), which consisted of four treatments with two replications.The results showed that the best ratio ofsunscreen cream was cream with the addition of E. cottonii and Sargassum (1:1). The result obtained wasthe absence of microbs at creams and porridge E. cottonii and Sargassum sp. The antioxidant activity of E.cottonii porridge 127.23 ± 2.77μg/mL, Sargassum sp. 119.66 ± 0.25 μg/mL, and cream 83.4 ± 0.03 μg/mL.Cream SPF value was 7.03 ± 0.01. Consumer acceptance of the products through sensory test ranged fromnormal to like. Sunscreen creams had good physical stability and the cream has a shelf life preparation oneyear.
Production of Alginate Oligosaccharides (AOS) as Prebiotic Ingredients through by Alginate lyase enzyme Fahriza Sri Afni; Sri Purwaningsih; Mala Nurilmala; Rosmawati Peranginangin
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20 No 1 (2017): 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 (331.108 KB) | DOI: 10.17844/jphpi.v20i1.16498

Abstract

Prebiotics is indigestible foods that can not be digested but can stimulate the growth and activity of bacteria in the digestive tract effecting human health. Alginate oligosaccharides (AOS) can be used as a source of prebiotic. That compounds can be produced enzymatically by cutting long chain alginates using alginate lyase. The aim of this study was to produce alginate lyase enzyme then producing Alginate oligosaccharides (AOS) as a prebiotic ingredients. The alginate lyase enzyme can be produced from Bacillus megaterium bacteria using a discontinuous fermentor. The enzyme was  optimum temperature of 45°C and an optimum pH of 7.0. Alginate oligosaccharides production was performed with the addition of different enzyme concentrations 25, 50, 75, and 100 U. The result of the addition of enzyme (25, 50,75 U) showed that the value of polymerization degrees (DP) were between 4-5. However, the addition of enzyme (100 U) was in the range of  DP 3-4. Bacterial probiotic growth test results of Bifidobacteria and Lactobacillus showed that 1% added AOS media were able to increase the growth of probiotic bacteria compared to themedia without addition of AOS. The addition Alginate lyase activity of 50 U in AOS production is the best treatment of both probiotic bacteria.
Effectiveness of Alkali and Acid to Produce Collagen from Fish Skin of Striped Catifish Hilda Lu’lu’in Nanda Alfira Devi; Pipih Suptijah; Mala Nurilmala
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20 No 2 (2017): 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 (361.823 KB) | DOI: 10.17844/jphpi.v20i2.17906

Abstract

Fish skin is one of the alternative sources contained high protein  to isolate collagen. Fish skin generally extracted by the method of acid, alkali and enzymes. The study aim to determine the effectiveness of NaOHand acetic acid on catfish (Pangasius sp.) skin extraction  process.  The concentrations of alkaline pretreatment were 0,05; 0,1; 0,15 and 0,2 M with the soaking time of 2, 4, 6, 8 and 10 h by NaOH replacement in every 2 h. The concentrations of acetic acid for hydrolisis process were 0.05; 0.1; 0.15 and 0.2 M with the soaking time of 1, 2, and 3 h. The experimental design used for pretreatment process is split splot, while for the hydrolysis process is factorial completely randomized design. The results showed that pretreatment with a concentration of 0.05 M NaOH for 4 h has a significant effect for eliminating non-collagen protein (p<0.05). The acetic acid concentration of 0.15 M for 1 h also has a significant effect on fish skin swelling. The yield of striped catfish collagen was 17.272%, the protein content was 86%, and the viscosity was 12 cP. Fish skin extract was identified as type I collagen by functional groups and electrophoretic analysis. Collagen from striped catfish skin has α1 and α2 and protein structure with the molecular weight of α chain were 94 and 98 kDa, meanwhile the molecular wheight of β chain was 204 kD.
THERMAL STABILITY OF SYNTHETIC PEPTIDES MIMICKING THE SEQUENCE OF THE REGION CONTAINING THE SKIP RESIDUES IN SQUID MYOSIN ROD Yoshihiro Ochiai; Mala Nurilmala; GuoFeng Wang; Shugo Watabe
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20 No 2 (2017): 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 (480.321 KB) | DOI: 10.17844/jphpi.v20i2.18014

Abstract

Myosin is the major protein in skeletal muscles including those of fish and shellfish. The characteristics of this protein are closely related to the biological function and the quality and physical properties of musclefood. In the myosin rod (the coiled-coil region of myosin), several amino acid residues, known as skip residues, seem to destabilize the ordered structure (heptad repeat). These residues might be responsible for reducing thermal stability. Attempts were thus made to examine the role of these residues in the rod of squid myosin, based on the thermodynamic properties of synthetic peptides which have been designed to mimic the partial sequence of myosin heavy chain from the squid Todarodes pacificus mantle muscle. Five peptides, namely, with the sequence of Trp1343 -Ala1372  having the skip residue Glu1357 at the center (Peptide WT), without the skip residue (Peptide Δ), with the replacements of the skip residue (Glu) by Ile, Gln and Pro (Peptides E/I, E/Q, and E/P, respectively) to modify the helix forming propensity, were synthesized. The results obtained showed that the stability of the peptides as measured by circular dichroism spectrometry was in the order of Peptide Δ > Peptide WT > Peptide E/Q > Peptide E/P > Peptide E/I. It is suggested that the presence of the skip residues dexterously tunes the stability or flexibility of the coiled-coil structure, thus possibly regulating thick filament formation and further gel formation ability of myosin.
Characterization of Fish Skin Gelatin Yellowfin Tuna Mala Nurilmala; Agoes Mardiono Jacoeb; Rofi Ahmad Dzaky
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20 No 2 (2017): 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 (281.546 KB) | DOI: 10.17844/jphpi.v20i2.18049

Abstract

Gelatin is one of the products which become a necessity for various industries, i.e. food and non-food industries. The application of gelatin has been increasing year by year in Indonesia. However, there is nogelatin industry in Indonesia so far. Thus, it is necessary to find an alternative source of gelatin, especially from fishery by products.Thus, the purpose of this research was to extract fish skin gelatin of yellowfin tuna with temperature treatments (55, 65 and 75oC). In addition, the properties of resulted gelatin were determined including yield, pH, gel strength, viscosity, functional groups, molecular weight profiles, and amino acid composition. The extraction at 75oC was chosen as the best result. The yield was 17%; pH 5.3; gel strength 1789.55 gf, viscosity 104.2 Cp, respectively. There was functional group amide A, I, II, dan III. SDS-PAGE showed β, α1 dan α2 bands for tuna skin gelatin. In addition, the main amino acids were glycine and proline.
Characterization of snakehead fish protein that’s potential as antihyperglikemik Cindytia Prastari; Sedarnawati Yasni; Mala Nurilmala
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20 No 2 (2017): 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 (290.3 KB) | DOI: 10.17844/jphpi.v20i2.18109

Abstract

Snakehead fish has been sources that have high protein content and can be used as antioxidant and anti-diabetes. To increase the level of protein content and amino acid in snakehead fish, the treatment of hydrolysis and fermentation were chosen in this study. Therefore, the purpose of this study was to evaluate the characteristics of snakehead fish protein and its potential as antihyperglycemic. Three samples were used in this study, i.e., hydrolysate, fermented and non-fermented isolates. The experimental design used was completely randomized design. Data were analyzed by analysis of variance (ANOVA) and continued by Duncan multiple range test (DMRT) (α = 5%).  The current study reported that the hydrolysate had higherprotein content 90.43%, as compared to the fermented and non-fermented isolates were 84.43% and 78.69%, respectively. At a concentration of 10.000 ppm, hydrolysate showed highest inhibition activity (74%), as compared to fermented isolate inhibited 59% and none-fermentation isolate inhibited 56%. Hydrolysate also had higher amino acid content than fermented and non-fermented isolates of 51.15, 44.34, and 32.00 %w/w, respectively. Hydrolysate had the lowest molecular weight (<10 kDa), while fermented and non-fermented isolates were <10 kDa. This probably due to the hydrolysis process using an enzyme was capable to break the peptide fractions of snakehead fish protein. Hence, it increased the levels of protein, amino acids, there by protein hydrolysate had high inhibitory potential than fermented and non-fermented isolates.
Activity of Trimethylamine-N-Oxide Demethylase (TMAOase) in the Forming of Natural Formaldehyde in Lizardfish (Saurida tumbil) Azizah Nuraini; Tati Nurhayati; Mala Nurilmala
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20 No 3 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia 20(3)
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 (196.384 KB) | DOI: 10.17844/jphpi.v20i3.19811

Abstract

Formaldehyde found in the fish has been occurred naturally through the work of trimethylamine-N-Oxide demethylase (TMAO)ase enzyme that broke TMAO into formaldehyde and dimethylamine.Formaldehyde found in fish has been occurred during storage. This reserch was aimed to determine theTMAOase activity and its role in dimethylamine and formaldehyde formation in Greater lizardfish (Sauridatumbil), which stored at chilling temperature. Observations were made every 2 days for 16 days of storage.Analysis performed in formaldehyde content determination, dimethylamine content determination, andspecific activity of TMAOase enzyme. The result of formaldehyde test was increasing during storage, from0,22±0,00 ppm on day 0 to 7,45±0,46 ppm on day 16. The results of dimethylamine test increased duringstorage from 0,93±0,50 ppm at day 0 to 27,26±1,8 ppm on day 16. The results of TMAOase specific activityin Greater lizardfish increased during storage from 1,15 U/mg on day 0, to 16,47 U/mg on day 16.
EKSTRAKSI GELATIN KULIT IKAN KAKAP MERAH (Lutjanus sp.) DENGAN PROSES PERLAKUAN ASAM Wini Trilaksani; Mala Nurilmala; Ima Hani Setiawati
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 15 No 3 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia 15 (3)
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 (601.023 KB) | DOI: 10.17844/jphpi.v15i3.21436

Abstract

Gelatin komersial yang diekstraksi dari tulang dan kulit hewan (sapi dan babi) menimbulkan kekhawatiran masyarakat akan keamanan dan kehalalan produknya. Oleh karena itu, sumber gelatin, tulang dan kulit ikan dapat menjadi alternatif. Pengolahan kulit ikan kakap (Lutjanus sp) menjadi gelatin dapat dilakukan dengan penanganan asam atau basa. Tujuan penelitian ini adalah memanfaatkan kulit kakap merah sebagai sumber gelatin yang diekstraksi menggunakan asam (asam asetat 1-5%) dengan lama ekstraksi (12, 18, dan 24 jam). Produk gelatin terbaik diperoleh dari kulit ikan kakap merah yang direndam dalam asam asetat 3% selama 18 jam. Analisis fisika dan kimia ditujukan untuk mengkarakterisasi gelatin yang meliputi kadar air 10,19%; abu 0,40%; lemak 0,33%; dan protein 88,88%; kekuatan gel 312,5 bloom; viskositas 17,4 cP; pH 5,45; titik gel 10,15°C; titik leleh 27,26°C, titik isoelektrik 8; derajat putih 34,7%. Logam berat Pb dan Hg tidak terdeteksi.
Limbah Industri Filet Ikan Patin untuk Hidrolisat Protein Mala Nurilmala; Tati Nurhayati; Rieska Roskananda
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 21 No 2 (2018): Jurnal Pengolahan Hasil Perikanan Indonesia 21(2)
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 (213.919 KB) | DOI: 10.17844/jphpi.v21i2.23083

Abstract

AbstrakLimbah filet ikan patin terutama kepala dan tulang memiliki potensi sebagai bahan baku pembuatanhidrolisat protein karena mengandung bioaktif peptida. Hidrolisat protein merupakan protein yangdihidrolisis menjadi peptida melalui proses enzimatis atau kimiawi. Penelitian ini bertujuan menentukanaktivitas pengikatan kalsium pada hidrolisat protein dari limbah filet ikan patin. Penelitian ini terdiri dari duatahap. Tahap pertama terdiri dari pembuatan hidrolisat protein secara enzimatis menggunakan konsentrasienzim papain yang berbeda. Hidrolisat protein tersebut dianalisis derajat hidrolisisnya menggunakanmetode SN-TCA sedangkan aktivitas pengikatan kalsium dengan menggunakan AAS. Tahap kedua yaituanalisis uv scanning untuk melihat penyerapan maksimum hidrolisat protein dan analisis komposisi asamamino untuk melihat komposisi asam amino yang terkandung dalam hidrolisat protein. Derajat hidrolisisyang dihasilkan dari penelitian ini berbanding lurus dengan konsentrasi enzim yang digunakan. Aktivitaspengikatan kalsium tertinggi oleh hidrolisat protein yaitu sebesar 122,73 mg L-1. Hidrolisat protein tersebutmemiliki derajat hidrolisis 43,13% dengan konsentrasi enzim 6% (v/v). Intensitas serapan pada hidrolisatprotein dengan penambahan kalsium lebih rendah apabila dibandingkan dengan intensitas absorpsihidrolisat protein, hal ini mengindikasikan adanya aktivitas pengikatan kalsium oleh hidrolisat protein.Komposisi asam amino tertinggi pada hidrolisat protein limbah filet ikan patin yaitu asam glutamat.
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 La Ode Sahaba 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 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’