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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 Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology 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 Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Pengaruh Fortifikasi Vitamin A dan Zat Besi Terenkapsulasi pada Tepung Ubi Kayu dan Aplikasinya pada Pembuatan Flakes Windi Asterini; Sugiyono Sugiyono; Hoerudin Hoerudin; Endang Prangdimurti
agriTECH Vol 38, No 4 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Fortification is one of the promising techniques for decreasing micronutrient deficiency problem, particularly in vitamin A and iron cases. This research aimed to investigate the effect of encapsulated vitamin A and iron fortification on cassava flour and its application on flakes product. Cassava flour was fortified with 5.6 mg/kg of encapsulated vitamin A (retinyl palmitate) for a single treatment, and also combined with 31 mg/kg of encapsulated iron (FeSO4.7H20). Non-fortified cassava flour was used as control. Results showed no significant differences in water content (10.09±0.24 – 10.71±1.76) and the cassava flour’s whiteness degree (98.11±0.13 – 98.85±0.12) for each treatment (p> 0.05). However, with iron levels of (7.42±0.09 – 28.20±0.96) and vitamin A of (<0.50±0.00 – 7.19±1.45), the cassava flour was significantly different (p<0.05). An application of fortified cassava flour fortified in flakes product resulted no significant difference in vitamin A amount (13.23±4.24 – 14.66±0.97) and color product (28.29±0.62 – 30.08±0.97) (p>0.05). Furthermore, level of iron and vitamin A in flakes was increased, positively correlated with fortificant concentration. Fortification with combined treatment (vitamin A and iron) reduced bioaccessibility of vitamin A (51.24±1.32), but significantly improved bioaccessibility of iron (77.69±1.45). Based on organoleptic test, all fortified flakes were acceptable ±5 (rather preferred) to be consumed.

Alergenisitas Sistem Glikasi Isolat Protein Kedelai-Fruktooligosakarida Rahayu Suseno; Nurheni Sri Palupi; Endang Prangdimurti
agriTECH Vol 36, No 4 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Food allergy is an immunological response caused by allergens contained in food. Soybean is one of the eight kinds of food products that can cause allergies. Genetically modified food crops that are most widely produced worldwide is soybean (47 % worldwide). Genetically Modified Organisms (GMO) products is concerned may increase the allergenicity of the product. The aims of the research were to study the allergenicity of GMO and non-GMO Soy Protein Isolates (SPI) and the glycation effect to allergenicity of SPI. GMO and non-GMO SPI were glycated with fructooligosaccharides (FOS) through the Maillard reaction in liquid systems. Allergenicity was determined qualitatively using immunoblotting and quantitatively using Enzyme-Linked Immunosorbent Assay (ELISA). The glycation degree of GMO and non-GMO SPI can increase up to 75.03 % and 73.50 % in the liquid system. There were 9 protein allergens in GMO soybean and 8 protein allergens in non-GMO soybean. The glycation reaction could reduce protein allergens in GMO and non-GMO SPI up to 91.69 % and 87.07 %.ABSTRAKAlergi pangan merupakan sebuah respon imunologis yang disebabkan oleh alergen yang terdapat pada pangan. Kacang kedelai merupakan satu dari delapan jenis bahan pangan yang sering menyebabkan alergi. Tanaman pangan hasil rekayasa genetika (GMO) yang banyak diproduksi di dunia adalah kacang kedelai yaitu sekitar 47 %. Produk GMO dikhawatirkan dapat meningkatkan alergenisitasnya. Penelitian ini bertujuan untuk mempelajari tinggat alergenisitas antara Isolat Protein Kedelai (IPK) GMO dan non-GMO serta pengaruh glikasi terhadap alergenisitas IPK. IPK GMO dan non-GMO diglikasi dengan fruktooligosakarida melalui reaksi Maillard dengan sistem cair. Alergenisitas diukur secara kualitatif menggunakan immunobloting dan secara kuantitatif menggunakan Enzyme-Linked Immunosorbent Assay (ELISA). Peningkatan derajat glikasi IPK GMO dan non-GMO pada sistem cair masing-masing memperlihatkan hasil 75,03 % dan 73,50 %. Terdapat 9 protein alergen pada kacang kedelai GMO dan 8 protein alergen pada kacang kedelai non-GMO. Reaksi glikasi dapat mengurangi alergen pada kacang kedelai GMO dan non-GMO hingga 91,69% dan 87,07%.

Ekstraksi dan Karakterisasi Alergenisitas Protein Belut Sawah (Monopterus javanensis La Cepéde, 1800) untuk Pembuatan Reagen Uji Tusuk Kulit Lusiana Lusiana; Fransiska Zakaria Rungkat; Endang Prangdimurti; Hendra Wijaya
Warta Industri Hasil Pertanian Vol 38, No 2 (2021)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/wartaihp.v38i2.7151

Penelitian ini bertujuan untuk mengisolasi protein alergen belut segar (BS) dan belut rebus (BR) dengan buffer Tris Glisin (TG), Tris Glisin DTT (TGD) dan Phosphat buffer saline (PBS) serta mengkarakterisasi alergenisitas isolat protein dengan uji elektroforesis SDS-PAGE, ELISA dan immunoblotting. Rendemen protein yang dihasilkan pada BSTG, BSTGD dan BSPBS sebesar 2166 mg/L, 2083 mg/L dan 2284 mg/L. Rendemen ekstrak protein BRTG, BRTGD, BRPBS adalah 1445 mg/L, 1805 mg/L dan 1207 mg/L. Hasil SDS-Page menunjukkan profil protein BSTG memiliki 16 pita protein dengan bobot molekul dari 22 kDa-233 kDa dan BSTGD sebanyak 6 pita dengan bobot molekul 22 kDa-112 kDa, BSPBS sebanyak 16 pita dengan bobot molekul 22 kDa-93 kDa, BRTG memiliki 7 pita dengan berat molekul 24 kDa-267 kDa, BRTGD terdeteksi sebanyak 10 pita dengan berat molekul 24 kDa-235 kDa, BRPBS memiliki 10 pita protein dengan berat molekul 24 kDa-297 kDa. Hasil immunobloting dari 10 subjek yang positif alergi menunjukkan ada 3 subjek yang memberikan reaksi positif yaitu subjek 2 pada BSPBS, subjek 4 pada BSTG, BSTGD dan BSPBS serta subjek 8 pada BSTGD, BSPBS, BRTG dan BRTGD. Buffer PBS dapat meningkatkan rendemen ekstrak protein belut dan meningkatkan alergenitas reagen sehingga dapat digunakan sebagai buffer untuk pembuatan reagen uji tusuk kulit.

POTENSI ANTIOKSIDAN GEL DAN DAUN KACAPIRING (Gardenia jasminoides Ellis) IB Ketut Widnyana Yoga; Nuri Andarwulan; Endang Prangdimurti
Prosiding Seminar Nasional MIPA 2011: PROSIDING SEMINAR NASIONAL MIPA UNDIKSHA 2011
Publisher : Prosiding Seminar Nasional MIPA

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Abstract: Leaf of kacapiring (Gardenia jasminoides Ellis) is a part of plant which is having component that can form gel. It has chlorophyll pigment and phenolic compound. The aims of this research were to identificate bioactive compound in leaves and gel which has antioxidant potency. Chlorophyll total was analyzed by spectrophotometer and its derivations of aceton extract (99.9%) by thin layer chromatography (TLC), meanwhile phenolic total and antioxidant capacity were analyzed by spectrophotometer. The result showed that bioactive component of kacapiring leaves and gel were chlorophyll total of 4926.25+190.31 and 1166.86+8.73 mgKg-1db. Both of them had 5 fractions by acetone extract, i.e. chlorophyll a, chlorophyll b, lutein (chlorophyll derivates), feofitine and carotene. Phenolic total in leaves and gel contained 5215.91+2.97 and 2648.16+56.22 GAE/g db, and antioxidant capacity had 1.5 x 10-1+0.00 and 3.1x10-3 +0.00 mM TEAC/mg dw respectively

Korelasi Informasi Nilai Gizi terhadap Keputusan Pembelian Biskuit dan Kukis oleh Konsumen Jakarta dan Sekitarnya I Kadek Putra Yudha Prawira; C Hanny Wijaya; Endang Prangdimurti
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 3 No. 2 (2016): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

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A healthy diet can be done when the nutritional composition in the product consumed is known clearly. Today, information regarding nutrients composition in processed food products are avai-lable on the food label, particularly the nutrition fact. However, when the information is not used pro-perly, then healthy diet also can not be done properly and may impact on health conditions. Unfortu-nately, information regarding how often consumers Jakarta and the surrounding areas read the nutrition fact is still unknown yet. Moreover, whether the correlation between reading frequency on nutrition fact label and purchase decisions of biscuit-cookie products is also unknown. This study was conducted to determine those correlations. The data were collected through an online survey upon 424 respondents in Jakarta and the surrounding areas. The result showed that the reading frequency on nutrition fact label was positively correlated to the purchase decision of biscuit-cookie products (Pearson correlation 0.447), which is mean the more often read the nutrition fact tend to take the decision in purchasing bis-cuit-cookies products. However respondents were still more concern in the price and sensory charac-teristics (taste, texture, aroma, etc.) of biscuit-cookies instead of the composition and nutrition fact.

Peranan Pola Konsumsi dan Gaya Hidup terhadap Prevalensi Diabetes Tipe 2 di Indonesia Anita Roserlina; Nurheni Sri Palupi; Endang Prangdimurti
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 2 No. 2 (2015): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

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Type 2 diabetes is a metabolic disease associated with lifestyle, including consumption behaviors. This study was conducted to examine the relationship between behaviors of consumption and lifestyle on prevalence of type 2 diabetes in Indonesia. The risk factor determined by univariate analysis. Relation between diabetes prevalence risk factors analyzed using bivariate methods. To determine main risk factors of diabetes used multivariate analysis. Scoring models developing to predict type 2 diabetes risk based on sensitivity and specificity test from major risk factors, to obtain cut off point score for respondents who predicted have diabetes risk. Analysis showed that factor of sweet beverages consumption has OR value (odds ratio) 1.25. This value means that respondents who frequently consume sweetened foods and drinks will be at diabetes risk 1.25 times, compared from not consume. Risk value of consumption food made from flour is 1.22. Diabetes risk for respondents who have moderate physical activity is 1.15 times and strenuous physical activity is 1.26 times. Diabetes risk for not consume fruits and vegetables is 1.12 times and 1.2 times from respondents who consumed. Calculations models predicted risk of type 2 diabetes determined based on the value of the score (cut-off point) ≥20.

Perubahan Mutu Fisik dan Mikrobiologi Gel Cincau Hijau Kemasan selama Penyimpanan Endang Prangdimurti; Dian Herawati; R. Dani Briantoto
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 1 No. 2 (2014): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

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Traditional green grass jelly has a limited shelf life due to its poor microbiological and physical (syneresis) properties. Improvement of green grass jelly quality has been done by reformulation of the jelly with the combination of thermal application (steaming and pasteurization). The objective of this research was to study the stability of physical and microbiological properties of steamed (CHK) and pasteurized (CHP) green grass during storage at low temperature (5-100C). CHP have greater syneresis than CHK, with the level of syneresis reaching 6.66% and 4.90%, respectively, on the 15th day of storage. In general, up to 15 days of storage, CHK could preserve its quality better than CHP, in term of syneresis level, texture, and green color. It was also shown that pH is one parameter that is stable during the storage of both CHK and CHP, which is ranged between 6.5-7.3. The microbiological quality of both fresh and stored pasteurized jelly contained fewer microorganisms (1 log) than the steamed jelly. Pasteurized green grass jelly has a prolonged shelf life until 12 days of storage at refrigerated temperature.

Tingkat Asupan Makronutrien dan Gaya Hidup terhadap Risiko terjadinya Obesitas di Lima Provinsi di Indonesia Sirly Eka Nur Intan; Nurheni Sri Palupi; Endang Prangdimurti
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 8 No. 2 (2021): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2021.8.2.88

The problem of obesity is increasing in developed and developing countries. This study aims to analyze data on sociodemographic, consumption behavior, lifestyle, macronutrient intake, and adequacy of nutrition on the prevalence of obesity in adults based on secondary data from RISKESDAS 2013 and SKMI 2014 for the 19–55-year age group in the provinces of North Sulawesi, DKI Jakarta, East Kalimantan, West Papua, and North Sumatra. The relationship of obesity factors was analyzed by bivariate analysis, the risk factors of obesity were analyzed by multivariate analysis, and the level of macronutrients adequacy refers to recommended dietary allowances for adults. Results showed that sociodemographic factors, consumption behavior, and lifestyle were associated significantly with obesity. Sufficient consumption of fruits (at least 5 servings/day for 7 days/week) reduced the risk by 0.957 times. Consumption of energy (1759.22 kcal/ person/day), protein (77.82 g/person/day), and fat (52.49 g/person/day) in obese adults was higher than in normal adults (1690.14 kcal/person/day; 68.80 g/person/day; 45.34 g/person/day). The intake of protein (p = 0.018) and fat (p = 0.002) also the adequacy of protein (p = 0.015) in obese and normal adults showed significant differences.

Diet Berbasis Sorgum (Sorghum bicolor L Moench) Memperbaiki Proliferasi Limfosit Limfa dan Kapasitas Antioksidan Hati Tikus Fransiska R. Zakaria; Endang Prangdimurti; G. A. Kadek Diah Puspawati; Ridwan Thahir; Suismono Suismono
JURNAL PANGAN Vol. 20 No. 3 (2011): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v20i3.155

Sorgum merupakan tanaman serealia yang sangat berguna sebagai sumber karbohidrat alternatif dalam program diversifikasi pangan. Sorgum memiliki kandungan protein yang lebih tinggi dibandingkan beras dan berprospek baik untuk dikembangkan di Indonesia. Banyak penelitian telah menunjukkan bahwa sorgum sangat baik untuk kesehatan, antara lain untuk mengurangi resiko penyakit degeneratif. Penelitian secara in vitro sebelumnya, menunjukkan bahwa serealia ini mampu meningkatkan proliferasi limfosit manusia, yang menunjukkan perbaikan sistem imun. Tujuan penelitian ini adalah untuk mempelajari efek sorgum terhadap sistem imun dan kapasitas antioksidan secara in vivo pada tikus. Tiga kelompok tikus diberi pakan kontrol, pakan mengandung 50 persen atau 100 persen sorgum sebagai sumber karbohidrat selama 7 minggu. Hasil penelitian menunjukkan bahwa kelompok tikus yang diberi pakan mengandung 50 persen atau 100 persen sorgum mengalami peningkatan aktivitas proliferasi mencapai berturut-turut 70 persen dan 63 persen, aktivitas antioksidan hati (DPPH) mencapai 38 persen dan 29 persen, aktivitas enzim superoksida dismutase (SOD) mencapai 98 persen dan 91 persen, aktivitas enzim katalase (CAT) mencapai 28 persen dan 21 persen, dan aktivitas glutation peroksida (GPx) mencapai 57 persen dan 33 persen, akan tetapi mengalami penurunan kandungan malondialdehid (MDA) hingga 22 persen dan 16 persen. Penelitian ini menunjukkan bahwa sorgum mempunyai aktifitas imunostimulani dan aktivitas perbaikan antioksidan sehingga baik bagi kesehatan.Sorghum is a cereal that would be useful as alternative carbohydrate source in food diversification program. It has higher protein content than rice and good prospect to be developed in Indonesia. Researches have shown that sorghum has functions in health, such as to decrease degenerative disease risk. Previous in vitro study of sorghum showed that this cereal could increase human lymphocyte cell proliferation in vitro, indicating immune system improvement. The objectives of this research were to study the effects of sorghum on the in vivo immune system and liver antioxidant capacity in rats. Three groups of rats were fed control diet, diet containing 50 percent or 100 percent sorghum as sources of carbohydrate. The results showed that the rats fed with 50 percent or 100 percent sorghum displayed increase in, respectively, proliferation activity by 70 percent and 63 percent; liver antioxidant activity (DPPH) by 38 percent and 29 percent, super dioxide dismutase enzyme activity (SOD) by 98 percent and 91, catalyst enzyme activity (CAT) by 28 percent and 21 percent, and glutathione peroxides enzyme activity (GPx) by 57 percent and 33 percent; but decreased in malondialdehyde (MDA) by 22 percent and 16 percent. This research showed that sorghum has immunostimulation and antioxidant improvement activities and will be very good as source of carbohydrate diet.

Peluang Aplikasi Mikroenkapsulat Vitamin A Dan Zat Besi Sebagai Fortifikan (The Chance of Aplication Microencapsulat Vitamin A and Iron as Fortificants) Sugiyono Sugiyono; Windi Asterini; Endang Prangdimurti
JURNAL PANGAN Vol. 25 No. 1 (2016): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v25i1.306

Vitamin A dan zat besi termasuk salah satu zat gizi mikro yang dibutuhkan oleh tubuh. Kekurangan asupan dan absorbsi zat gizi mikro dapat mengakibatkan gangguan pada kesehatan, pertumbuhan, dan fungsi lainnya di dalam tubuh. Program fortifikasi merupakan salah satu cara yang dilakukan oleh pemerintah untuk mengatasi masalah defisiensi vitamin A dan zat besi. Kedua mikronutrien ini sering digunakan menjadi fortifikan akan tetapi masing-masing senyawa ini memiliki reaksi negatif di dalam bahan pangan. Vitamin A merupakan senyawa yang rentan terhadap suhu tinggi, cahaya dan udara (oksigen), sedangkan zat besi dapat menghasilkan efek negatif pada sensori (bau dan warna) pangan fortifikasi. Perlindungan fortifikan dari pengaruh lingkungan sangat diperlukan untuk mendukung keberhasilan program fortifikasi. Salah satu caranya ialah dengan menggunakan teknologi enkapsulasi. Berbagai penelitian menunjukkan bahwa fortifikasi dengan menggunakan teknik mikroenkapsulasi menghasilkan fortifikasi yang lebih stabil, tidak merubah bahan pangan pembawa fortifikan secara fisik dan kimia. Oleh karena itu pembuatan mikroenkapsulasi fortifikan dinilai lebih efisien dan efektif dalam mengatasi masalah defisiensi zat gizi mikro.Vitamin A and iron are essential micronutrients needed by the body. Deficiency of intake and absorption of micronutrients can lead to disturbances in health, growth and other functions in the body. Fortification is one of the government programs to cope with the deficiency of vitamin A and iron. Both compounds are often used as fortificants, but their present promotes undesirable reaction in foodstuffs. Vitamin A is susceptible to high temperature, light and air (oxygen), while iron can result in detrimental effects on the color and smell. Therefore, the protection of fortificants against environmental effect in food system is highly required, and encapsulation is a promising technique. Previous studies showed that microencapsulation technique produced more stable compounds and unchanged chemical and physical characteristics of fortified food. For this reason, microencapsulation in fortified food is considered as efficient and effective way in addressing micronutrient deficiencies.

Co-Authors . Hana Afriyanti , Ani 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 Citta, Eleonora Pradnya Nirmala 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 Hunaefi, Dase I Kadek Putra Yudha Prawira IB Ketut Widnyana Yoga Indria Mahgfirah Indriyani, Susi Intan Kusumawati Irmanida Batubara 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, Nanda Napitupulu, Florensia Irena R. Nawasari Indah Putri S. Nela Eska Putri, Nela Eska Nesya Nova Febriane Ni'mawati Sakinah Ning Ima Arie Wardayanie, Ning Ima Arie 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 Tunnisa , Fitra Ummul Khayrah Windi Asterini Windi Asterini Yakhin, Lisa Amanda

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