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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Teknologi Industri Pertanian Jurnal Pengolahan Hasil Perikanan Indonesia Prosiding Seminar Nasional MIPA Agrointek Jurnal Penelitian Pascapanen Pertanian Jurnal Teknologi Pertanian Journal of Engineering and Technological Sciences agriTECH Warta IHP (Warta Industri Hasil Pertanian) Jurnal Sains dan Teknologi Pangan Acta Aquatica: Aquatic Sciences Journal JURNAL PANGAN Jurnal Mutu Pangan : Indonesian Journal of Food Quality Devotion: Journal of Research and Community Service Jurnal Info Sains : Informatika dan Sains AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Molekul: Jurnal Ilmiah Kimia Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Jurnal Sains dan Teknologi Pangan

Endang Prangdimurti

Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, IPB University, Kampus IPB Darmaga, Bogor 16680

Author-ID : 3415374

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Earth & Planetary Sciences Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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PENGARUH MINUMAN DIPERKAYA CINNULIN TERHADAP MDA DAN SENYAWA INFLAMASI PLASMA PENDERITA DMT2 Nawasari Indah Putri S.; Endang Prangdimurti; Fransiska R. Zakaria
Jurnal Teknologi dan Industri Pangan Vol. 27 No. 1 (2016): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Cinnamon has been used as a traditional treatment for thousands of years. Aqueous cinnamon extract namely cinnulin is known to have positive effects on type-2 diabetes mellitus (T2DM). We aimed to study the effect of cinnulin enriched drink rich in polyphenols on plasma malondialdehyde (MDA), interleukin-6 (IL-6) and cyclooxygenase-2 (COX-2) in T2DM patients. 255 mg of cinnulin was mixed with tea extract into a 2.5 gram of instant drink with alumunium foil as the packaging material. A single blind study were performed on 33 respondents with T2DM from Dramaga District. Respondents were divided into three groups, i.e. group given cinnulin enriched drink (1), instant tea drink (2), and none of the products (control) (3). Group 1 and 2 were assigned to drink two sachetsof the products a day for 5 weeks. The MDA content of all groups remain unchanged after treatment although slightly increased (Wilcoxon, P>0.050) and no differences between groups was observed (P>0.050) suggesting that high phenolic content in the producst cause a reverse effect. Both inflammation marker (IL-6 and COX-2) decreased significantly for groups given cinnulin enriched drink and instant tea, whereas there is a significant increase for IL-6 and a significant decrease for COX-2 in control group. These results conclude that cinnulin enriched drink can be used as an antiinflammation drink for T2DM.

PERBAIKAN STATUS ANTIOKSIDAN PENDERITA DIABETES TIPE 2 DENGAN TAHU KEDELAI HITAM KAYA SERAT Nanda Triandita; Fransiska R. Zakaria; Endang Prangdimurti; Nela Eska Putri
Jurnal Teknologi dan Industri Pangan Vol. 27 No. 2 (2016): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Type 2 diabetes mellitus (T2DM) is a non-insulin dependent diabetes, because insulin is not secreted by beta cell pancreas or dysfunction of insulin reseptors. The purposes of this research were to evaluate the effect of dietary fiber rich- tofu from black soybean on the antioxidant plasma status, malonaldehide (MDA) and hepatic marker in T2DM patients. One group (n=11) of patients was given 80 g of tofu for 30 days while the control group (n=11) was not. No significant differences was observed pertaining the characteristics of both groups before interventions (age, body mass index, body weight, body high, systolic blood pressure, diastolic blood pressure and fasting blood glucose). The antioxidant activity, MDA and AST/ALT of both groups were analyzed from plasma at day-0 and day-30. Antioxidant activity was analyzed by DPPH method, MDA level with TBARS method, and AST/ALT by International Federation of Clinical Chemistry (IFCC) method. The result showed that the plasma antioxidant increased (4.77±9.49%), but the MDA (2.11±1.73 nmol/mL) and AST (7.73±16.72 U/L)/ ALT (3.55±12.79 U/L) level decreased. Rich dietary fiber tofu from black soybean may have potential use for improving the health status of T2DM patients.

PENGARUH INTERVENSI TAHU KEDELAI HITAM KAYA SERAT TERHADAP GLUKOSA DARAH DAN INFLAMASI RESPONDEN DIABETES TIPE 2 Nela Eska Putri; Fransiska R. Zakaria; Endang Prangdimurti; Nanda Triandita
Jurnal Teknologi dan Industri Pangan Vol. 27 No. 2 (2016): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Type 2 diabetes mellitus (T2DM) subjects have a hyperglycemia condition. Hyperglycemia can cause oxidative stress that trigger glucose autooxidation and reactive oxygen species (ROS). ROS also triggers the inflammation and induces the cytokine signalling from cells and body tissues, such as interleukin and prostaglandin enzyme (COX-2). The purpose of this research was to analyze the effect of dietary fiber rich-tofu from black soybean (DFT) on bloods glucose and inflammations of T2DM patients. Intervention group (n=9) was given 80 grams DFT during 30 days and control group (n=9) was not. Blood collections were conducted before and after intervention by certified nurses for all groups for analysis in the laboratory. Fasting Blood Glucose (FBG) was measured by glucometer, while the plasma was analyzed with ELISA to measure the optical density value of IL-6 and COX-2 enzyme. Consumption of DFT resulted in the decline of the optical density of IL-6 value (p=0.00), but DFT could not reduce the FBG and optical density of COX-2 enzyme (p=0.22 and p=0.51). Therefore DFT can be considered as an effective food for reduction of T2DM inflammatory.

FTIR-METABOLOMICS TO CORRELATE SORGHUM’S CHEMICAL PROFILE AND HCT-116 CYTOTOXICITY CHANGES DURING RICE-ANALOGUE PRODUCTION Nancy Dewi Yuliana; Endang Prangdimurti; Didah Nur Faridah
Jurnal Teknologi dan Industri Pangan Vol. 29 No. 2 (2018): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Rice-analogue (RA) made from sorghum (Sorghum bicolor L. Moench) has recently been popular in Indonesia for its potential as an alternative staple food besides rice. Sorghum has many phytochemicals with various functional properties including those which correlate to anticancer activity. The RA production in-volves several steps; polishing, milling, mixing, extruding, and oven drying. This study used FTIR based metabolomics to identify if these steps affect sorghum phytochemicals composition and its cytotoxicity acti-vity against HCT-116 cell lines in-vitro. It was discovered that sorghum cytotoxic activity was relatively sta-ble during the process. The RA final product (oven dried RA) showed higher activity (90.85%) as compared to other samples taken from previous step (2000 ppm dose). The correlation between FTIR profile and cytotoxic activity of RA was analyzed using one of the multivariate data analysis method namely orthogonal projection to the least square (OPLS). By comparing the OPLS data with FTIR data of compounds reported to be found in sorghum, it is shown that typical FTIR patterns for phenolic compounds particularly ferulic acids, p-coumaric acid, and procyanidins, as well as phytosterols, were highly correlated with RA’s cytotoxic activity. The signals were found to be dominant in the most active sample (oven dried RA). It can be concluded that sorghum phytochemicals responsible for its cytotoxic activity were not affected by processing steps, therefore RA is potential to be promoted as alternative func-tional staple food in Indonesia.

KANDUNGAN GIZI DAN MUTU PROTEIN TEPUNG BIJI KELOR TERFERMENTASI Ni'mawati Sakinah; Endang Prangdimurti; Nurheni Sri Palupi
Jurnal Teknologi dan Industri Pangan Vol. 30 No. 2 (2019): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Moringa oleifera seed has the potential as a source of new food ingredients having high nutritional content, especially protein. The objective of this study was to evaluate the effect of fermentation toward biochemical composition and in vitro protein digestibility (IVPD) of Moringa seed flour. Fermentation was carried out by soaking the seeds at room temperature (30±2°C) for 24 and 48 h, either naturally (without starter addition) and with starter addition (i.e. commercial starter containing lactic acid bacteria/LAB). Unfermented and fermented seeds were processed into flour and their proximate composition, antitrypsin, tannin and IVPD were analyzed. The statistical methods used were ANOVA and Duncan's test at confi-dence level of 95%. The best treated flour was chosen using the De Garmo method and the amino acid profile was then analyzed. Protein digestibility-corrected amino acids (PDCAAS) were calculated to deter-mine the biological quality of proteins. The results showed that fermentation affected the changes in bio-chemical composition of the flour. Longer fermentation time could reduce the crude protein and antitrypsin content in both types of fermentation. On the other hand, there was an increase in tannin content during fermentation. The IVPD also increased by 75% at 48 h fermentation from the initial digestibility of raw seeds of 71%, thus increase in tannin content did not affect the IVPD. Natural fermentation of moringa seeds for 48-hour resulted in the best flour with IVPD and PDCAAS values of 75.33% and 0.18 (18.31%) respectively.

PENGARUH PERBEDAAN WAKTU PANEN TERHADAP KARAKTERISTIK KIMIA BIJI KECIPIR Rizki Dwi Setiawan; Fransiska Rungkat Zakaria; Azis Boing Sitanggang; Endang Prangdimurti; Dede Robiatul Adawiyah; Erniati Erniati
Jurnal Teknologi dan Industri Pangan Vol. 30 No. 2 (2019): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

In Indonesia, the utilization of winged bean seeds as a food source is very limited. Currently there is inadequate information on the characteristics of the seeds, especially the chemical properties associated with its maturity. This research aimed to analyze the chemical properties of winged bean obtained from different harvesting time. Three different harvesting times were investigated, i.e. eight (K1), twelve (K2), and as six (6) weeks after the first flowering stage as a control. K1 and K2 were dried at 40°C (24 h) to mimic the conventional preparation of beans practiced in Indonesia, while K3 was unripe seeds commonly consumed fresh thus it is analyzed as fresh seeds. K1 and K2 have water content between 12.3-13.0% (wb), ash content 4.7-4.8% (db), lipid content 13.4-15.4% (db), protein content 38.9-40.7% (db), carbo-hydrate content 40.8-41.0% (db), total phenolic content 7.6 and 5.3 mg GAE/g (db), antioxidant activity (IC50) 558.3 and 511.1 µg/mL, starch content 25.6-29.1%, reducing sugar content 1.3-1.7 mg/g. Mean-while, the unripe winged bean seeds (K3) has water content of 75.5% (wb), ash content 5.0% (db), protein content 19.6% (db), carbohydrate content 68.4% (db), total phenolic content of 59.4 mg GAE/g (db), anti-oxidant activity (IC50) 485.6 µg/mL, starch content 7.2% and reducing sugar 5.4 mg/g. Based on these che-mical properties and time efficiency, harvesting winged bean at 8 weeks (K1) was sufficient to produce winged bean potential as protein source, as well as a potential functional foods with good antioxidant acti-vity, total phenolic content, low starch and reducing sugar.

PERUBAHAN KANDUNGAN KIMIA SARI ROSELA MERAH DAN UNGU (Hibiscus sabdariffa L.) HASIL PENGERINGAN MENGGUNAKANCABINET DRYER DAN FLUIDIZED BED DRYER Mardiah, Fransiska Rungkat Zakaria, Endang Prangdimurti, Rizal Damanik TIP
Jurnal Teknologi Industri Pertanian Vol. 25 No. 1 (2015): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar

Roselle leaves were dried to improve handling and increase its preservation. In this study, two methods of drying were used, i.e. cabinet dryer (60oC, 6 hours) and fluidized bed dryer (70oC, 1.5 hours) and two variety of roselles were used, i.e.red roselle and purple roselle. The result showed that drying process decreased the content of anthocyanin, vitamin C and antioxidant capacity compared withthose of fresh roselle. The cabinet dryer maintained more of anthocyanin than fluidized bed dryer. From both dryers, contents of anthocyanin and antioxidant capacity in purple roselle were higher than red roselle,but vitamin C content in red roselle was higher than that in purple roselle. The phytochemical analyses indicated that both of roselles contained flavonoid, steroid, triterpenoid, saponine, tannin and phenolhydroquinone.Keywords: cabinet dryer, fluidized bed dryer, anthocyanin, antioxidant capacity, roselle

Penurunan Logam Berat dan Pigmen pada Pengolahan Geluring Rumput Laut Gelidium Sp. dan Ulva Lactuca Erniati Erniati; Fransiska Rungkat Zakaria; Endang Prangdimurti; Dede Robiatul Adawiyah; Bambang Pontjo Priosoeryanto
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)

Rumput laut merupakan komoditi penting sebagai bahan pangan sehat. Geluring adalah produk pangan berbentuk lembaran kering, tipis dan berwarna hijau kecoklatan, dibuat dari campuran rumput laut Gelidium sp. dan Ulva lactuca. Tujuan penelitian ini adalah menentukan pengaruh proses pengolahan geluring terhadap kadar klorofil, karotenoid dan logam berat. Tahapan proses pengolahan geluring terdiri dari perendaman rumput laut kering, pengecilan ukuran, penghalusan, pembuatan bubur, penambahan bumbu, pencetakan dan pemanggangan. Pembutaan produk geluring terdiri dari P1: geluring tanpa bumbu, P2: geluring berbumbu dan P3: geluring berbumbu dan dipanggang, analisis bahan baku juga dilakukan pada rumput laut Gelidium sp. segar (GS) dan kering (GK), Ulva lactuca segar (US) dan kering (UK). Analisis terdiri dari analisis kadar klorofil, karotenoid dan residu logam berat pada produk geluring. Hasil penelitian menunjukkan bahwa pengolahan geluring berpengaruh nyata (P<0,05) terhadap penurunan jumlah klorofil a, klorofil b, klrorofil total, karotenoid dan pengurangan residu logam berat. Kadar klorofila, klorofil total dan karotenoid tertinggi terdapat pada geluring P1 dengan nilai 0,60 mg/g, 1,06 mg/g dan 0,23 mg/g, sedangkan kadar klorofil b geluring P1 dan P2 mempunyai nilai yang sama (0,46 mg/g). Residulogam berat Pb dan Cd geluring P1, P2 dan P3 yaitu Pb<0,001 mg/kg dan Cd<0,02 mg/kg. Nilai ini jauh lebih rendah dibandingkan residu Pb dan Cd pada bahan baku Ulva lactuca kering dan Gelidium sp. kering yaitu pada kisaran 1,18-5,71 mg/kg. Proses pengolahan geluring mengurangi kadar klorofil dan karotenoid, akan tetapi bermanfaat untuk menurunkan residu logam berat pada produk olahan rumput laut.

PRODUKSI PEKTIN BERMETOKSIL RENDAH DARI KULIT JERUK NIPIS (Citrus aurantifolia Swingle) SECARA SPONTAN MENGGUNAKAN PELARUT AMONIUM OKSALAT DAN ASAM Sri Usmiati; Djumali Mangunwidjaja; Erliza Noor; Nur Richana; Endang Prangdimurti
Jurnal Penelitian Pascapanen Pertanian Vol 13, No 3 (2016): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v13n3.2016.125-135

Pengembangan teknologi ekstraksi pektin bermetoksil rendah terus dieksplorasi karena tanaman sumber yang relatif terbatas. Tujuan penelitian adalah untuk memperoleh pektin bermetoksil rendah langsung dari ekstraksi kulit jeruk nipis (Citrus aurantifolia Swingle). Penelitian didahului oleh dua tahap penelitian pendahuluan menggunakan rancangan acak lengkap yang masing-masing bertujuan memperoleh suhu ekstraksi (tahap pertama) dan lama waktu ekstraksi (tahap kedua) terbaik untuk digunakan sebagai kondisi proses ekstraksi pada penelitian utama. Desain penelitian utama menggunakan rancangan acak lengkap pola faktorial dengan tiga ulangan. Faktor pertama adalah tipe pelarut (P): P1 (amonium oksalat+asam oksalat, asam sitrat) dan P2 (amonium oksalat+asam oksalat, asam klorida), dan faktor kedua pH (K): K1 (pH 1) dan K2 (pH 2), serta sebagai pembanding adalah menggunakan pelarut P0 [asam sitrat, asam klorida; pH 2,0]. Ekstraksi suksesif dua tahap menggunakan suhu 100oC dilakukan selama 45 menit dengan pelarut amonium oksalat+asam oksalat, dilanjutkan 10 menit menggunakan pelarut asam sitrat atau asam klorida. Parameter pengukuran meliputi rendemen, derajat esterifikasi (DE), kadar asam uronat, kadar metoksil, kadar air, kadar abu, serta berat ekivalen. Dari hasil penelitian diketahui bahwa interaksi tipe pelarut dan pH pada perlakuan P2K2 (amonium oksalat+asam oksalat, asam klorida) dapat langsung menghasilkan pektin bermetoksil rendah dari kulit jeruk nipis dengan nilai DE 45,77%, kadar metoksil 1,53% dan kadar abu 4,77%. Pelarut amonium oksalat+asam oksalat (t1) dan asam klorida (t2) (P2) pada kedua tingkat pH menghasilkan rendemen pektin 10,0%, kadar AUA 19,21%, dan nilai BE 1878,82. Kadar air pektin sebesar 7,91% dihasilkan dari tingkat pH 2 (K2) pada kedua tipe pelarut. Untuk memperoleh pektin bermetoksil rendah dari kulit jeruk nipis direkomendasikan menggunakan pelarut P2K2 (amonium oksalat+asam oksalat, asam klorida; pH 2) pada suhu ekstraksi 100oC.English Version AbstractSpontaneously production of low methoxyl pectin from peel of Citrus aurantifolia Swingle using solvent of ammonium oxalate and acidThe development of extraction technology of low methoxyl pectin/LMP continue to be explored caused by limited the plant source. The research objective was to obtain low methoxyl pectin directly from the pectin extraction of lime peel (Citrus aurantifolia Swingle). The study was preceeded by a twostage preliminary researches using a completely randomized design, each of which was to obtain the best temperature (first stage) and duration of extraction (second stage) to be used as a condition of extraction process in the primary research. The primary research used factorial completely randomized design with three replications. The first factor was solvent type (P): P1 (ammonium oxalate+oxalic acid), citric acid) and P2 (ammonium oxalate+oxalic acid, hydrochloric acid), and the second factor was pH (K): K1 (pH 1) and K2 (pH 2), as well as control was solvent P0 [citric acid (t1), hydrochloric acid (t2); pH 2.0]. Successive two-stage extraction on 100°C was done for 45 minutes using ammonium oxalate+oxalic acid followed by 10 minutes using citric acid or hydrochloric acid. Measurement parameters included yield, degree of esterification (DE), anhidrouronic acid/AUA levels, methoxyl content, moisture content, ash content, and equivalent weight. From the results of research, the interaction between solvent tipe and acidity level of P2K2 (ammonium oxalate+oxalic acid, hydrochloric acid; pH 2) could directly produce LMP from extraction of lime peel characterized by DE of 45.77%, methoxyl content of 1.53% and ash content of 4.77%. Effect of solvent of ammonium oxalate+oxalic acid, hydrochloric acid (P2) at both pH levels resulted pectin yield of 10.0%, AUA of 19.21%, and equivalent weight of 1878.82. The pectin moisture of 7.91% was produced from acidity of pH 2 (K2) on both type of solvent. To obtain LMP from peel of Citrus aurantifolia Swingle it was recommended to use the extraction solvent of P2K2 (ammonium oxalate+oxalic acid, hydrochloric acid; pH 2) on temperature of 100oC.

Comparison of Several Processing Methods in Preserving the Flavor Properties of Andaliman (Zanthoxylum acanthopodium DC.) Fruit Florensia Irena R. Napitupulu; Christofora Hanny Wijaya; S. Sulistiyani; Endang Prangdimurti; Clarissa Akyla; Lisa Amanda Yakhin; Susi Indriyani
Journal of Engineering and Technological Sciences Vol. 52 No. 3 (2020)
Publisher : Institute for Research and Community Services, Institut Teknologi Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5614/j.eng.technol.sci.2020.52.3.7

Andaliman (Zanthoxylum acanthopodium DC.) is a plant endemic to North Sumatra. Its fruit has a very specific citrus-like aroma, gives a tingling sensation and is commonly used for seasoning in Bataknese traditional cuisine. To extend the shelf life and preserve the quality of andaliman fruit, post-harvest handling is needed. Seven drying methods were applied and compared, i.e. sun, air, fluidized bed, oven, far infrared, freeze, and spray drying. Considering the physicochemical and sensory properties and efficiency, oven drying was selected for further study. The optimum condition for drying was temperature at 54 °C for 8 h resulting in 0.67 desirability level based on the response surface method (RSM). Spray drying encapsulation of andaliman fruit extract was performed at an inlet temperature of 150 °C with an extract to carrier ratio of 1:8. Maltodextrin (MD) and gum arabic (GA) with a ratio of 3:2 was chosen as the carrier agent. The quantitative descriptive analysis (QDA) result showed that the encapsulated andaliman powder had a flavor that resembled fresh andaliman with a more pronounced taste, a citrus-like trigeminal sensation, and a sour floral citrusy aroma.

Co-Authors . Hana Akyla, Clarissa Anggrei Viona Seulalae Anita Roserlina Annisa Nazifa Salman Antung Sima Firlieyanti Apriliana W. Hartanti Asterini, Windi Azis Boing Sitanggang Bambang Pontjo Bambang Pontjo Priosoeryanto Briantoto, R. Dani C Hanny Wijaya Clarissa Akyla Claudia Gadizza Perdani, Claudia Gadizza Dase Hunaefi Deddy Muchtadi Dede Robiatul Adawiyah Dian Herawati Dias Indrasti Djumali Mangunwidjaja Erliza Noor Erniati Erniati Erniati, Erniati Florensia Irena R. Napitupulu Fransiska R Zakaria Fransiska R Zakaria Fransiska R Zakaria Fransiska R. Zakaria Fransiska R. Zakaria Fransiska R. Zakaria FRANSISKA RUNGKAT ZAKARIA Fransiska Rungkat Zakaria Fransiska Rungkat Zakaria Fransiska Zakaria Rungkat Gusti Ayu Kadek Diah Puspawati Hana - - Hendra Wijaya Hendra Wijaya Hoerudin Hoerudin I Kadek Putra Yudha Prawira IB Ketut Widnyana Yoga Indria Mahgfirah Indriyani, Susi Intan Kusumawati Lilis Nuraida Lisa Amanda Yakhin Lusiana Lusiana MADE ASTAWAN Medina Alia Rahmawati Muhammad Iqbal Fanani Gunawan N. Nurjanah Nancy Dewi Yuliana Nanda Triandita Nanda Triandita Napitupulu, Florensia Irena R. Nawasari Indah Putri S. Nela Eska Putri, Nela Eska Nesya Nova Febriane Ni'mawati Sakinah Nouverra Nadya Putri Nur Richana Nuri Andarwulan Nurjanah Nurjanah Nurwijayanti Palupi, Nurheni Sri Patricia, Kezia Puspo Edi Giriwono Puspo Edi Giriwono R. Dani Briantoto Rahayu Suseno Ramlan, H. Reni Koja Rialdi, Azzahra Putri Ridwan Thahir Ridwan Thahir Rina Dias Agustin Ririn Anggraeni Rohani Islami Rosalina, Dian Roserlina, Anita Rumaisho S. Sulistiyani SARASWATI SARASWATI Sari, Dwi Indah Permata Sirly Eka Nur Intan Siti - Winarti Slamet Budijanto Sri Usmiati Sugiyono . Sugiyono Sugiyono Suismono Suismono Suismono, Suismono Sulistiyani, S. Susi Indriyani Sutrisno Koswara Tika Pratiwi Khumairoh Tjahja Muhandri Ummul Khayrah Windi Asterini Windi Asterini Yakhin, Lisa Amanda

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