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All Journal Jurnal Gizi dan Pangan Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Ilmu dan Teknologi Kelautan Tropis Jurnal Ilmu-Ilmu Perairan dan Perikanan Indonesia Jurnal Sain Veteriner Jurnal Veteriner ILMU KELAUTAN: Indonesian Journal of Marine Sciences Jurnal Penelitian dan Pengembangan Sains dan Humaniora (JPPSH) Jurnal Akuatika Berkala Perikanan Terubuk Journal of Tropical Soils Journal of Education and Learning (EduLearn) Pharmaciana: Jurnal Kefarmasian Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan Folia Medica Indonesiana AJIE (Asian Journal of Innovation and Entrepreneurship) Edufisika: Jurnal Pendidikan Fisika QUANTUM: Jurnal Inovasi Pendidikan Sains Jurnal Akuatika Indonesia Jurnal Akuntansi : Kajian Ilmiah Akuntansi (JAK) JIPF (Jurnal Ilmu Pendidikan Fisika) Akuatik: Jurnal Sumberdaya Perairan Tarbawi : Jurnal Ilmu Pendidikan ORBITA: Jurnal Pendidikan dan Ilmu Fisika SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Cetta: Jurnal Ilmu Pendidikan Edumaspul: Jurnal Pendidikan Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Jurnal Perawat Indonesia J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Indonesian Physical Review JUXTA: Jurnal Ilmiah Mahasiswa Kedokteran Universitas Airlangga Jurnal Fisika dan Terapannya Jurnal JURISTIC (JuJUR) Akrab Juara : Jurnal Ilmu-ilmu Sosial International Journal of Community Service Literacy: Jurnal Pendidikan Ekonomi Jurnal Serambi Abdimas MOVE: Journal of Community Service and Engagement Journal of Financial and Behavioural Accounting Schrodinger : Jurnal Ilmiah Mahasiswa Pendidikan Fisika Proceeding ISETH (International Summit on Science, Technology, and Humanity) Jurnal Ilmiah Ilmu Terapan Universitas Jambi Jurnal Riset Ekonomi dan Akuntansi Jurnal Riset Rumpun Ilmu Sosial, Politik dan Humaniora (JURRISH) Jurnal Pendidikan Kreatif Eruditio : Indonesia Journal of Food and Drug Safety Jurnal Biologi Journal of Indonesian Science Teachers EduInovasi: Journal of Basic Educational Studies Jurnal Abdimas Kesehatan

Sri Purwaningsih

Departemen Teknologi Hasil Perairan, Fakultas Perikanan Dan Ilmu Kelautan, Institut Pertanian Bogor, Bogor 16680. Jln. Lingkar Kampus IPB Dramaga-Bogor Tlp./Fax. (0251) 8622915/(0251) 8622916, Sripurwa65@yahoo.com; Sripurwa65@gmail.com

Author-ID : 349780

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Application Of Carrageenan In Making of Skin Lotion Anna Carolina Erungan; Sri Purwaningsih; Syeni Budi Anita
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)

The objective of the study is to utilize carrageenan into skin lotion making as a thickener, stabiliser, emulsifier and humectan. The concentration of carrageenan that used were 0%, 1%, 2%, and 3%. Parameter observed were sensory charracteristic, chemical charracteristic, and physic. Skin lotion made from the best carrageenan concentration stored for 30 days in room temperature, and then compared with other skin lotion added with and without setyl alcohol, and also skin lotion without carrageenan. Parameter observed were skin humidity, sensory charracteristic, physical and chemical charracteristic, and also total microbial after 3 months storage. The results showed that skin lotion with 2% carrageenan has the best quality with parameter sensory of panel preferences was from quite likely until most likely, pH 7,5; viscosity 5675 cP, and emulsion stability was 100%, skin humidity value has the highest percentage and showed the lowest decrease of skin humidity compare with product with and without setyl alcohol, and product without carrageenan. Panel preferences decreased during 30 days storage even physical and chemical characteristic were in still good condition, pH product tend to be constant, where viscosity increased. After 3 months storage, total microbial was 1,0 x 10^1 cfu per gram, while the product added with setyl alcohol has no microbial colony. Poduct without setyl alcohol and without carrageenan has 2,0 x 10^1 cfu per gram. The product is safe to use, where total microbial was below standard of SNI 16-4399-1996 that is 1,0 x 10^2 cfu per gram.Keywords: Skin lotion, carrageenan, setyl alcohol, skin humidity, emulsion stability.

Application of Carbonated Soft Drink on Prevention of Nila Fish Quality Deterioration Rate Ruddy Suwandi; Sereli Pia; Sri Purwaningsih
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 11 No 2 (2008): Buletin Teknologi Hasil Perikanan
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Berdasarkan hasil survei, diketahui bahwa terdapat cara penanganan unik di Nias untuk menghambat kemunduran mutu ikan hasil tangkapan dengan menggunakan minuman ringan berkabonasi sebagai pengawet ikan oleh para pedagang di Nias. Berdasarkan adanya temuan tersebut maka penelitian ini dilakukan untuk membuktikan kebenaran asumsi masyarakat bahwa minuman berkarbonasi mampu menghambat kemunduran mutu ikan. Penelitian ini terbagi dalam dua tahap, yaitu penelitian pendahuluan dan utama. Penelitian pendahuluan berupa penentuan fase post mortem ikan serta penentuan konsentrasi larutan minuman ringan berkarbonasi dan waktu perendaman paling optimum dalam menghambat kemunduran mutu ikan. Penelitian utama merupakan pengujian pengaruh suhu larutan minuman ringan berkarbonasi dan lama penyimpanan dalam menghambat kemunduran mutu ikan nila terhadap parameter fisik, kimia dan mikrobiologi. Pada penelitian utama faktor yang diuji pengaruhnya adalah suhu larutan minuman ringan berkarbonasi dan lama penyimpanan. Perlakuan suhu larutan minuman ringan berkarbonasi 7°C selama penyimpanan pada suhu ruang menunjukkan nilai organoleptik berkisar 3,0-9,0; pH 6,14-6,25; log TPC 4,79-5,40 CFU/ml; TVB 9,66-28,05 mgN/100g. Perlakuan suhu larutan minuman ringan berkarbonasi 25°C selama penyimpanan pada suhu ruang menunjukkan nilai organoleptik berkisar 3,0-9,0; pH 6,18-6,34; log TPC 4,84-6,17 CFU/ml; TVB 9,52-28,7405 mgN/100g. Perlakuan suhu ruang 27°C selama penyimpanan pada suhu ruang menunjukkan nilai organoleptik berkisar 3,0-9,0; pH 6,49-6,62; log TPC 4,86-6,39 CFU/ml; TVB 9,80-29,12 mgN/100g.Kata kunci: ikan nila, kemunduran mutu, minuman berkarbonasi

Initial Screening of Fresh Water Mussel Bioactive Components from (Anodonta woodiana Lea.) from Antioxidant Compounds Ella Salamah; Eka Ayuningrat; Sri Purwaningsih
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 11 No 2 (2008): Buletin Teknologi Hasil Perikanan
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Kijing Taiwan meupakan kekerangan yang dapat dimanfaatkan sebagai obat untuk berbagai macam penyakit, membersihkan racun dalam tubuh, memperlancar sirkulasi darah, menambah energi, dan memperkuat daya tahan tubuh. Berbagai khasiat yang terdapat pada kijing Taiwan mendorong penelitian tentang kandungan bioaktif sebagai antioksidan yang terdapat di dalamnya. Penelitian dibagi menjadi dua tahap, yaitu penelitian pendahuluan dan utama. Penelitian pendahuluan dilakukan untuk menentukan jenis pelarut yang efektif dapat mengekstrak senyawa antioksidan kijing Taiwan. Metode ekstraksi yang dilakukan adalah ekstraksi bertingkat untuk memisahkan ekstrak berdasarkan sifat kepolarannya. Pengujian antioksidan dilakukan dengan metode 1, 1-diphenyl-2-picrylhydrazil (DPPH). Penelitian utama dilakukan untuk menentukan waktu maserasi paling optimal untuk mendapatkan ekstrak dengan sifat antioksidan paling tinggi. Pengujian ini dilanjutkan dengan menghitung bilangan peroksida emulsi minyak dan uji fitokimia. Jenis pelarut terbaik berdasarkan penelitian pendahuluan adalah metanol nilai IC50 sebesar 201,52 ppm. Hasil uji ekstrak dengan pelarut n-heksan dan etil asetat menghasilkan senyawa yang tidak bersifat sebagai antioksidan. Tahap penelitian utama dilakukan maserasi dengan pelarut metanol selama 24 jam, 48 jam, dan 72 jam. Hasil uji efek antioksidan paling tinggi diperoleh dari maserasi selama 72 jam dengan nilai IC50 sebesar 166,64 ppm. Pengujian penghitungan bilangan peroksida dilakukan menggunakan ekstrak dari hasil terbaik, yaitu maserasi kijing Taiwan dengan metanol selama 72 jam. Bilangan peroksida yang dihasilkan adalah sebesar 2,38Meq/kg bahan. Bilangan peroksida yang terbentuk masih di bawah ambang batas ketengikan minyak, yaitu 3 Meq/kgbahan. Uji fitokimia terhadap ekstrak kijing Taiwan menunjukkan hasil positif pada uji alkaloid dan flavonoid, tetapi negatif pada uji steroid.Kata kunci: antioksidan, ekstraksi bertingkat, kijing Taiwan

Diversification Kerupuk Opaque Product with Addition Of Layur Fish (Trichiurus sp.) Meat Ella Salamah; Mar’atun Rohmah Susanti; Sri Purwaningsih
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 11 No 1 (2008): Buletin Teknologi Hasil Perikanan
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Ikan layur merupakan salah satu jenis ikan air laut yang ada di Indonesia. Ikan ini belum banyak dimanfaatkan sebagai sumber pangan. Upaya peningkatan kesukaan dan pemanfaatan terhadap ikan ini adalah adanya diversifikasi menjadi produk yang digemari salah satunya adalah kerupuk opak. Kerupuk opak merupakan salah satu bentuk produk kerupuk yang cukup dikenal di Sukabumi. Kerupuk opak dibuat dari singkong secara sederhana dan tidak harus menggunakan teknologi proses yang rumit, sehingga dapat diterapkan dalam usaha skala kecil atau skala rumah tangga. Penelitian dilakukan dalam dua tahap yaitu pendahuluan dan utama. Konsentrasi daging ikan layur (Trichiurus sp) yang digunakan pada penelitian pendahuluan meliputi 0% (kontrol) dan dengan penambahan daging ikan layur (Trichiurus sp) sebesar 6 %, 12 %, 18 %, 24 % dan 30 %. Penelitian tahap pendahuluan panelis lebih menyukai kerupuk opak dengan konsentrasi daging ikan sebesar 6% berdasarkan uji sensori. Kerupuk opak ikan terpilih tersebut digunakan pada penelitian utama dengan perlakuan pengemasan plastik PE (polietilen) tertutup (sealer) dan terbuka (tidak disealer), serta disimpan selama 6 minggu. Penelitian utama panelis lebih menyukai kerupuk opak ikan 6 % dengan kemasan terbuka pada penyimpanan minggu ke-1. Kerupuk opak ikan 6% dengan kemasan terbuka memiliki kadar air yaitu 14,05 %, kadar abu 4,70 %, protein 6,81 %, lemak antara 0,76 %, dan karbohidrat 73,90 %. Kerupuk opak ikan 6 % yang disimpan selama 1 minggu memiliki aktivitas air sebesar 0,64, tingkat kekerasan/kerenyahan sebesar 931,25 gf, volume pengembangan kerupuk 6,66 %, dan nilai Total Plate Count (TPC) rata-rata sebesar 2,25x102 koloni/ml.Kata kunci: kerupuk, ikan layur, pengemasan, penyimpanan

The Influence of Sucrose and Amonium Sulphate Concentration on Quality of Nata Gracillaria sp. Sri Purwaningsih; Ella Salamah; Apit Setiani
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 10 No 2 (2007): Buletin Teknologi Hasil Perikanan
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Nata is biomass that mostly consist of cellulose, physically resemble to agar with white layer.In this research nata was made from seaweed that is Gracillaria sp. as a raw material, because of thecheap price of this seaweed and it content of high fiber. The objective of this research was toinvestigate the possibility of Gracillaria used as nata raw material and to learn influence of sucroseand ammonium sulphate concentration on quality of nata. Result indicated that the ratio of seaweedand water generated the highest yield was 1:70 (w/v). The combination of sucrose and ammoniumsulphate concentration significantly influenced to yield, thickness, degree of whiteness, crude fiber,dietary fiber of nata. Using sucrose was 7.5 %(w/v) and ammonium sulphate was 0.75 % producednata with the best characterization.Key words: Gracillaria sp., nata

AKTIVITAS ANTIOKSIDAN DAN KOMPONEN BIOAKTIF PADA SELADA AIR (Nasturtium officinale L . R. Br) Ella Salamah; Sri Purwaningsih; Ellis Permatasari
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 14 No 2 (2011): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Watercress (Nasturtium officinale L. R. Br) is aquatic plant that grown across mainland Europe and Asia. Beside as food watercress also as help detoxify the liver, purify the blood and improve digestion. Research about properties of watercress for human health is still not fully elucidated. This research was aimed to measure rendement, chemical content of watercress, bioactive compounds, antioxidant activity and peroxide number of watercress and its parts (leaves and stems). The yield of leaves and stems were 23.43% and 59.38%, respectively. Water, protein, lipid, ash, acid insoluble ash and carbohydrate contents obtained from proximate analysis were 94.64%, 2.11%, 0.22%, 1.14%, 0.29% and 1.90%, respectively. Based on phytochemical test, watercress contained alkaloids, steroids/triterpenoids, phenols hydroquinone, carbohydrates and free amino acids. Test of antioxidant activity using DPPH method resulting IC of the extract of intact watercress, leaves and stems were 337.32 ppm, 331.39 ppm and 439.10 ppm, respectively. The leaves extract has been shown to reduce the peroxide number of 0,8mg eq/kg bulok. Keywords: antioxidant, bioactives compounds, peroxide number, proximate, watercress.

ANATOMI, KOMPONEN BIOAKTIF DAN AKTIVITAS ANTIOKSIDAN DAUN MANGROVE API-API (Avicennia Marina) Agoes Mardiono Jacoeb; Sri Purwaningsih; Rinto .
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 14 No 2 (2011): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

The study about chemical and physical characteristics, bioactive compounds and antioxidant activity of mangrove api-api (Avicennia marina) leaf have been done. The structure of leaf tissues was analyzed with microscopic method, chemical compositions were determined by proximate analysis, antioxidant activity was determined by DPPH method, while bioactive compounds were determined by phytochemical assay. The microscopic analysis shown that api-api’s leaf have common feature dicotyl leaves structure, but it has a unique additional structure, that was salt extruding gland. The result of proximate analysis showed that api-api’s leaf was high in crude fiber (4.12%) and carbohydrate (23.00%). Ethyl acetate extract of api-api’s leaf showed higher antioxidant activity than hexane and methanol extracts, with IC value is 182.33 ppm. The ethyl acetate extract in concentration 300 ppm had higher ability to inhibite autooxidation that occurred in oil/water emulsion. Flavonoid, steroid dan reduction sugar were detected in api-api leaf extract.Keywords: antioxidant activity, Avicennia marina, DPPH, flavonoid, salt extruding gland.

FORMULASI TEPUNG PELAPIS SAVORY CHIPS IKAN NIKE (Awaous melanocephalus) Nikmawatisusanti Yusuf; Sri Purwaningsih; Wini Trilaksani
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 15 No 1 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Fish savory chips is one type of fish-based snacks with a crunchy texture and crispy. Crispiness is a typical characteristic of the chips product. Utilization of nike fish (Awaous melanocephallus) as raw material for a snack is one of fishery products diversification, as well as an alternative of a healthy snack with high nutritional content. The purpose of this study was to determine the formula of coating powder of nike fish savory chips which highly nutritions. Three formula of powder with ratio of 2:1 were used (A = rice flour and tapioca; B = tapioca flour and wheat; C = wheat flour and rice) and added with natrium bicarbonate (baking soda) as crisp makers with different concentrations (1%, 1.5%, and 2%), and spices consisting of salt, pepper, garlic, and coriander. The analyses performed included crispiness and organoleptic. The formula chosen was determined by Bayes test. The results of crispiness measurement showed that the formula A (rice flour and tapioca flour (2:1)) had the best crispy value, compared to B (flour & tapioca flour (2:1)), and C (wheat andrice flour (2:1)). Formula that used of 1.5% crisp maker had a better crispness value than 1% and 2%. Bayes test results showed that formula A with a concentration of 1.5% crisp maker was the best formula for nike fish savory chips.Key words: Awaous melanocephalus, formulation, crispiness, savory chips

KANDUNGAN GIZI KEONG IPONG-IPONG (Fasciolaria salmo) AKIBAT METODE PENGOLAHAN Sri Purwaningsih; Ella Salamah; Tiza Yunisca Sari
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 15 No 2 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Ipong-Ipong (Fasciolaria salmo) snail is a local name of marine mollusc from gastropod class in Cirebon, West Java, which is consumed by public and believed to improve health. The purpose of this research was to find out effect of processing (boiling, steaming, and boiling with 3% salt water) methods on the nutrition content, such as proximate, fatty acids, and cholesterol in F. salmo. The data were analysed using the analysis of variance test (ANOVA). The Duncan test was used to compare means when a significant variation was highlighted by the ANOVA. The results showed nutrition content of fresh F. salmo was: 72.10% water (wet matter basis); protein 62.72% (dry matter basis), ash 7.80% (dry matter basis), cholesterol (0.045%) and 1.71% fat (dry matter basis), monounsaturated fatty acid (11.75%), polyunsaturated fatty acids (7.31%), polyunsaturated fatty acid long chain (5.34%), and saturated fatty acids (long-chain) (4.03%). Acid insoluble ash content was 0.72%. The results of statistical analysis showed that processing method impact the nutritional value of F. salmo. The results of duncan test showed that decreassing content of proximate dan fatty acids caused by steaming method was lower than the boiling and boiling with 3% salt water method. From the research results recommended that the best treatment method is steaming.Keywords: cholesterol, Fasciolaria salmo, fatty acid, processing methods

AKTIVITAS ANTIBAKTERI EKSTRAK DAUN BAKAU HITAM (Rhizophora mucronata) TERHADAP BAKTERI PENYEBAB DIARE Kustiariyah - tarman; sri - purwaningsih; anak agung putu ayu puspita negara
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 16 No 3 (2013): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Daun Rhizophora mucronata dimanfaatkan masyarakat pesisir sebagai obat tradisional untuk mengobatidiare. Tujuan penelitian ini adalah mendapatkan ekstrak daun R. mucronata dan potensinya untuk dijadikansediaan obat baru yang alami, khususnya untuk mengobati diare. Metode penelitian yang dilakukanmenggunakan uji sensitivitas antibakteri dengan metode sumur agar. Ekstrak metanol daun bakau hitammemiliki rendemen tertinggi sebesar 21,47%. Komponen aktif yang terkandung dalam ekstrak metanol danair daun R. mucronata meliputi tanin, saponin, fl avonoid, fenol hidrokuinon, dan triterpenoid, sementaraalkaloid hanya terdapat pada ekstrak metanol. Ekstrak metanol memiliki aktivitas antibakteri terbesardengan zona hambat berkisar 3-12 mm. Konsentrasi hambat minimum (KHM) ekstrak metanol daun R.mucronata sebesar 0,4 mg/mL (terhadap Escherichia coli dan Pseudomonas aeruginosa), 0,2 mg/mL (terhadapStaphylococcus aureus). Bioautografi aktivitas antibakteri terhadap bakteri uji E. coli menghasilkan fraksiaktif pada nilai Rf 0,11 dan 0,72. Hasil identifi kasi dengan pereaksi Dragendorff menunjukkan senyawatersebut termasuk senyawa alkaloid.Kata kunci: antibakteri, diare, ekstrak daun R. mucronata, KHM, komponen aktif

Co-Authors -, Maison AA Sudharmawan, AA Abdul Khairul Rizki Purba Mustofa Indwiani Astuti Adrianus Inu Natalisanto Agoes M Jacoeb Agoes Mardiono Jacoeb Ahmad Fahrudin Ahmad Fauzan Lubis Akbar Kurniawan, Mohammad Alam, M. Sastra Alamsyah Harahap Allen A. CH. Manongko Alrizal, Alrizal anak agung putu ayu puspita negara Anggri Alfira Yunita Assa Anna Carolina Erungan Annisa Rahma Fatmala Apema, Elcye Apit Setiani Arianda, Yoga Dwi Arifa Mustika Arpan, Susan Gracia Asrial Azizahwati Azizahwati Azizahwati Azizahwati Azrifitria ., Azrifitria Bagus Sediadi Bandol Utomo Bambang P. Priosoeryanto Benny Manulang Denny Susanto Dewi Gayatri Dewi Ulfa Trisdiani Dinny Devi Triana Dwi Puspita Sari D’Arqom, Annette Effionora Anwar Eka Ayuningrat Eka Deskawati Ekowati Handharyan Ekowati Handharyani ella - salamah Ella Salamah Ella Salamah Ella Salamah Ella Salamah Ella Salamah Ella Salamah Ellis Permatasari Ema Hastarini Enie Novieastari Ermawati Ermawati Erna Setiany Estelle Lilian Mua Evy Damayanthi Fahriza Sri Afni Farida Nugrahani Fatimah, Nurmawati Febri Berthalita Pujaningsih Fedora, Katherine Fitriany Podunge G A Arwati, I Gian P Apriyana Giawan Nur Fitria Gina Mustika Haerul Pathoni, Haerul Harahap, Nur Kholija Hari Setiyawati Hasti Kusuma Hastuti, Isnaini Budi Hebat Shidow Falah I Gede Restawan I'tishom, Reny Indah Ria Lestari Indiastuti, Danti Nur Indriani, Rin Insani Putri, Fhadira Islamia, Saribatul Izzatul Fithriyah Janice Sepang Jefri Marzal Joko Santoso Jules Nurhatmi Juliana Neng Ribka Jumain Jumain Jumain Khaerunnisa, Siti Komarayanti, Sawitri Kustiariyah Tarman Lasut, Maria Lestari, Neneng Lusianti, Erita Luthfianti, Yasinta M. Nur Adnin M. Rahmad Maftuchah Maftuchah Mala Nurilmala Mamanua, Steven Maretty Twentyna Dolorosa Mar’atun Rohmah Susanti Masikah Maylan Dewi Meilin Anggreyni MERLINDA KEMALA DEWI Mousa, Almahdi Muhammad Sahal Mukti Widayati Mutmainnah. HS Nada, Hairul Nehru Nehru Nikmawatisusanti Yusuf Nova Natalia Beba Novallyan, Devie Nugroho, Cahyo Adhi Nurhikma Nurhikma Nurina Hasanatuludhhiyah Nurjanah Nurjanah Olga Purnama Bakti Pebralia, Jesi Pratiwi, Intan Pratiwi, Riri Puji Rahayu Purwani Istiana Purwanti Ningsih Puspita Sari, Dwi Putri Julia Mizulni Rahman, Dewi Rahmayani Rahmatia Garwan Rahmatia Garwan Ramacos Fardela Ramadoni, Ramadoni Rasmi, Dian Pratiwi Reki A. Febriani Reryd Arindany Wiryawan, Reryd Arindany Reza Dewantoro Ria Ambarwati Riantoni, Cicyn Rieke Pernamasari Rika Kurnia Rimbawan , Rinto . Rista Bintara Rista Bintara, Rista Riviani Riviani Riyan Triono Ropawandi, Doni Rosmawati Peranginangin Ruddy Suwandi Sabarulin Sabarulin Sabintoe, Merlin Safira, Safira safrina dyah hardiningtyas Sartikasari, Dwi Sereli Pia Setiyadi, Agus Silmi Mariya Sinulingga, Fahri Siswanto, Anilla Adelia Siti Choiriah Siti Madanijah Siti Sarpingah Sitinjak, Hardiantinus Soeprijanto Sofia Alvionita Sri Murni Sugeng Heri Suseno Suharmadi Suharmadi Syeni Budi Anita TATI NURHAYATI Taufik Hidayat Tika A. Budiarti Tiza Yunisca Sari Triyani Budyastuti Utamayasa, I Ketut Alit Villany Golwa, Gian Watania, Dolly Wijayanti, Dyah Ayu Wini - Trilaksani Wisnu Jaka Dewa Wiwit Suprihatiningsih Yennita, Y Yosi Hasana Yuani Setiawati Yudhi Herliansyah Yusnaidar, Yusnaidar Yustina Yustina Yuversa, Edi Ziarah, Hikmah

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