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All Journal Jurnal Teknologi Dan Industri Pangan Journal of Food and Pharmaceutical Science Agrotekno Journal of Nutrition College Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Indonesian Journal of Human Nutrition agriTECH Jurnal Agroindustri Animal Production : Indonesian Journal of Animal Production Jurnal Teknologi Pertanian (Agricultural Technology Journal) JURNAL PANGAN Social, Humanities, and Educational Studies (SHEs): Conference Series Dinasti International Journal of Education Management and Social Science Ranah Research : Journal of Multidisciplinary Research and Development Jaksa: Jurnal Kajian Ilmu Hukum Dan Politik

Sri Raharjo

Department Of Food And Agricultural Product Technology, Faculty Of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281

Author-ID : 354701

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Public Health Social Sciences Transportation Veterinary Other

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Saatnya Indonesia Bangkit Melawan Aflatoksin Sri Raharjo
JURNAL PANGAN Vol. 18 No. 1 (2009): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v18i1.215

Di kalangan pimpinan pemerintahan dan politik nilai strategis dari penanganan aflatoksin dan dampaknya terhadap ketahanan dan kedaulatan pangan belum mendapatkan perhatian dan komitmen yang memadai. Perlu dipahami dan disadari bersama oleh seluruh warga bangsa Indonesia bahwa kegagalan dalam pengendalian terhadap cemaran aflatoksin pada hasil pertanian menimbulkan kerugian yang sangat besar, baik dalam jangka pendek maupun jangka panjang. Meskipun cemaran aflatoksin banyak dijumpai pada saat penanganan pascapanen namun untukmengatasinya diperlukan serangkaian langkah yang terfokus dan terkoordinasi dari segenap pihak. Untuk itu perlu diketahui sejauh mana kesiapan pengendalian aflatoksin secara nasional yang ada saat inidan langkah-langkah yang masih perlu untuk ditempuh. Unsur-unsur dalam sistem pengendalian aflatoksin terdiri dari lembaga yang memiliki otoritas atau kewenangan, peraturan dan perundangan yang mengatur tentang keamanan pangan, mekanisme pengelolaan dan penerapan standard keamanan pangan, penyedia layanan pengujian cemaran aflatoksin, cara berproduksi pada tingkat petani, rantai perdagangan hasil panen, dan industri pengolahan pakan dan pangan. Komitmen nasional perlu segera digalang dan diarahkan antara lain untuk mempromosikan kesadaran (awareness) tentang kerugian jangka pendek dan jangka panjang yang bisa ditimbulkan oleh cemaran khususnya aflatoksin, mengembangkan sistem dan tindakan pengendalian yang efektifpada tingkat on farm dan off farm, mengoptimalkan penyelenggaraan penelitian pengendalian aflatoksin, dan secara periodik dilakukan monitoring cemaran aflatoksin untuk keperluan perdagangan komiditas terkait.

Peningkatan Hasil Belajar Siswa Kelas 4 Melalui Model Pembelajaran Project Based Learning Dengan Berbantu Media Youtube Sri Raharjo
Social, Humanities, and Educational Studies (SHEs): Conference Series Vol 3, No 4 (2020): Social, Humanities, and Educational Studies (SHEs): Conference Series
Publisher : Universitas Sebelas Maret

The objective of this study is to improve student learning outcomes on Energy Sources material in grade 4 semester 2 through the application of the Project Based Learning learning model with the help of Youtube media. This type of research is classroom action research (CAR). The CAR model used was the C. Kemmis & Mc Taggart spiral model which was carried out in 2 cycles. The data collection techniques used were observation, tests, and documentation of teacher and student activities, as well as written tests of student learning outcomes. The research instrument uses questions and observation sheets. The data analysis technique used is comparative descriptive. Based on the results of the study, it showed that the cognitive domain science learning outcomes based on the percentage of completeness of pre-cycle learning outcomes, cycle I and cycle II were 33.3%; 66.7%; 100%.

APLIKASI NANO-SIZE LIPID CARRIER (NLC) MINYAK BEKATUL (RBO) PADA MINUMAN SARI BUAH APEL DAN JERUK KOMERSIAL Hasanah, Yunca Muhimatul; Raharjo, Sri; Y, Pranoto; A, Ningrum
Journal of Nutrition College Vol 13, No 1 (2024): Januari
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jnc.v13i1.41713

ABSTRACTBackground: Rice bran oil contains high amounts of bioactive component compounds. This compound has activity as a natural antioxidant, especially α, β, γ, δ tocopherol and tocotrienol, as well as orizanol fraction. The properties of γ-orizanol as a fat-soluble antioxidant become a limitation when applied to liquid food or beverages. Therefore, a carrier system is needed to support γ-orizanol well dispersed in the beverage system. The lipid-based carrier system is divided into Solid Lipid Nanoparticles, Nanostructured Lipid Carrier and Nanoemulsion. In this study using NLC as a carrier system. such as high-pressure homogenization. Applications of nano-size lipid carriers (NLC) have been carried out on beverage model systems to study the utilization of NLC in simple beverage model systems and commercial beverage products.Objectives: This study aims to determine the effect of nano-size lipid carrier (NLC) rice bran oil applied to commercial apple cider and orange juice beverage modelsMethods: NLC produced with tween 80 as the lipid phase by 24%, then added aquabidest 70%, both mixtures as the aqueous phase. For the lipid phase using palm stearin and bran oil 6: 4. The mudian of the aqueous phase is 94% mixed with the lipid phase 6%. The best formula succeeded in making NLC bran oil that has nanoparticles. turbidity, zetapotency and pH are in accordance with the properties of NLC and can be applied to food productsResults : The addition of nanosized lipid carrier (NLC) rice bran oil in the model system for commercial apple cider and orange juice drinks had a significant effect (p ≤ 0.05) on the sensory characteristics. The rate of decrease in ascorbic acid during storage for apple juice with the addition of rice bran oil NLC and control was 0.0178 ppm/week and 0.0179 ppm/week, respectively. For orange juice with the addition of rice bran oil NLC and control respectively 0.0348 mg/mL/week and 0.037 mg/mL/week. Photooxidation had a significant effect on testing models of apple juice and orange juice drinks with control treatment and the addition of rice bran oil NLC and stored in a lighting box for 2 hours, having the line equation Y = - 0.8394x + 2055.3 (R2 = 0.9442) . The slope test results statistically show that under these conditions ascorbic acid degradation occurs at 0.84 ppm/minute. In the control apple cider and orange juice drink model system, the parameter a* (redness) decreased by 75% during the first 30 minutes of photooxidation.Conclusion: Sensory evaluation of commercial apple juice and orange juice drinks containing rice bran oil NLC resulted in colors that were not significantly different but significantly different in aroma, taste and overall parameters. In proving the photooxidation of apple juice and orange juice drinks containing NLC rice bran oil, there was a decrease in ascorbic acid and an increase in the a* (redness) value.Keywords : NLC, rice bran oil; sensory test; apple cider; orange juiceABSTRAKLatar belakang: Minyak bekatul padi mengandung senyawa komponen bioaktif dalam jumlah yang tinggi. Senyawa ini mempunyai aktivitas sebagai antioksidan alami, terutama α, β, γ, δ tokoferol dan tokotrienol, serta fraksi orizanol. Sifat γ-orizanol sebagai antioksidan larut lemak menjadi keterbatasan bila diaplikasikan pada bahan pangan cair atau minuman. Oleh karena itu, diperlukan suatu sistem pembawa agar γ-orizanol dapat terdispersi dengan baik dalam sistem minuman. Sistem pembawa berbasis lipid terbagi menjadi Solid Lipid Nanoparticles, Nanostructured Lipid Carrier dan nanoemulsi. Pada penelitian ini menggunakan nano-size lipid carrier ( NLC) sebagai sistem pembawa. seperti homogenisasi tekanan tinggi. Aplikasi nano-size lipid carrier (NLC) telah dilakukan pada sistem model minuman untuk mempelajari pemanfaatan NLC pada sistem model minuman sederhana dan produk minuman komersial.Tujuan: Penelitian ini bertujuan untuk mengetahui pengaruh nano-size lipid carrier (NLC) minyak bekatul yang diaplikasikan pada model minuman sari apel dan sari jeruk komersialMetode: Pembuatan NLC dengan tween 80 sebagai fase lipid sebesar 24% , kemudian ditambah aquabidest 70%, kedua campuran tersebut sebagai fase aqueous. Untuk fase lipidanya menggunakan palm stearin dan minyak bekatul 6 : 4, kemudian fase aqueous 94% dicampur dengan fase lipida 6%. Formula terbaik berhasil membuat NLC minyak bekatul yang memiliki nanopartikel. turbiditas, zetapotensial serta pH yang sesuai dengan sifat-sifat NLC dan bisa diaplikasikan pada produk panganHasil: Penambahan nanosize lipid carrier (NLC) minyak bekatul dalam sistem model minuman sari apel dan sari jeruk komersial berpengaruh signifikan (p ≤ 0,05) terhadap karakteristik sensoris. Laju penurunan asam askorbat selama penyimpanan untuk sari apel dengan penambahan NLC minyak bekatul dan kontrol secara berurutan 0,0178 ppm/minggu dan 0,0179 ppm/minggu. Untuk sari jeruk dengan penambahan NLC minyak bekatul dan kontrol secara berurutan 0,0348 mg/mL/minggu dan 0,037 mg/mL/minggu. Fotooksidasi berpengaruh signifikan terhadap pengujian model minuman sari buah apel dan sari jeruk dengan perlakuan kontrol dan penambahan NLC minyak bekatul serta disimpan pada kotak pencahayaan selama 2 jam, memiliki persamaan garis Y = - 0,8394x + 2055,3 (R2 = 0,9442). Dari hasil pengujian slope secara statistik menunjukkan bahwa pada kondisi tersebut terjadi degradasi asam askorbat pada 0,84 ppm/menit. Pada sistem model minuman sari buah apel dan sari jeruk kontrol terjadi penurunan parameter nilai a*(redness) mencapai 75% selama fotooksidasi 30 menit pertama.Simpulan: Evaluasi sensoris pada minuman sari apel dan sari jeruk komersial yang mengandung NLC minyak bekatul menghasilkan warna yang tidak berbeda nyata namun berbeda nyata pada parameter aroma, rasa, dan keseluruhan. Pada pembuktian fotooksidasi minuman sari apel dan sari jeruk yang mengandung NLC minyak bekatul terjadi penurunan asam askorbat, dan peningkatan nilai a*(redness)Kata Kunci : NLC; minyak bekatul; sensoris; sari apel; sari jeruk

Customary Criminal Dispute Resolution in Baduy Tribe Customary Law and Indonesian National Criminal Law Muhammad Zahlan; Agus Hendrayadi; Sri Raharjo; Alam Suryo Laksono; Ade Saptomo
Jaksa : Jurnal Kajian Ilmu Hukum dan Politik Vol 2 No 2 (2024): April: Jurnal Kajian Ilmu Hukum dan Politik
Publisher : Universitas Sains dan Teknologi Komputer

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51903/jaksa.v2i2.1689

The research explores the resolution of customary criminal disputes in the context of the Baduy tribe, an ethnic group in Banten Province, Indonesia, with a focus on harmonization between local customary law and national criminal law. Through normative juridical methodology and analytical descriptive analysis, this study explores the mechanisms for resolving customary criminal disputes and their relationship with national criminal law. The results reveal the challenges in achieving harmony between traditional values and modern criminal law principles, as well as the implications for legal justice and human rights. The statutory approach and case approach help to comprehensively describe these dynamics, provide in-depth insight into the interaction between Baduy tribal customary law and Indonesian national criminal law and highlight the need for improved policies that are more inclusive and just.

NANOSTRUCTURED LIPID CARRIER-RED PALM OIL (NLC-RPO) MENGHAMBAT FOTO-OKSIDASI VITAMIN C DALAM JUS JERUK SELAMA PENYIMPANAN Efendi, Zulman; Raharjo, Sri; Supriyadi, Supriyadi; Santoso, Umar
Jurnal Agroindustri Vol. 14 No. 2 (2024): November 2024
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.14.2.127-140

Jus jeruk dikenal mengandung vitamin C tinggi diperlukan oleh manusia tetapi vitamin C mudah mengalami fotooksidasi selama penyimpanan dan dapat menurunkan daya terima konsumen. Tujuan penelitian adalah menginvestigasi jus jeruk yang mengandung nanostructured lipid carrier (NLC-RPO) terhadap penghambatan fotooksidasi vitamin C perubahan pH, viskositas, turbiditas, warna, dan sifat sensoris. Penelitian dilakukan pada jus jeruk tanpa dan dengan penambahan 3 % NLC-RPO, sampel ditempatkan dalam refrigerator kondisi gelap (4 °C), gelap dan terang dengan paparan cahaya suhu ruang (28 °C, 874,59+399,39 lux selama 8 jam/hari) selama 0, 2, 4, 6, 7, 8, 14, 21, dan 28 hari. Hasil penelitian menunjukkan bahwa laju fotooksidasi vitamin C jus jeruk dengan 3 % NLC-RPO secara signifikan lebih rendah dibandingkan jus jeruk tanpa perlakuan (p<0,05). Penghambatan fotooksidasi vitamin C terlihat jelas pada jus jeruk dengan 3 % NLC-RPO (0,2152 mg/100 g.hari) dibandingkan tanpa perlakuan (0,6945 mg/100 g.hari) saat kondisi penyimpanan terang pada suhu ruang (28 °C). Laju viskositas dan perbedaan warna (∆E) jus jeruk dengan 3 % NLC-RPO signifikan lebih rendah dibandingkan tanpa perlakuan (p<0,05), sedangkan laju turbiditas, degradasi pH, L*, a*, dan b* tidak berbeda nyata (p>0,05). Panelis dapat membedakan secara nyata (p<0,05) antara jus jeruk tanpa dan dengan 3 % NLC-RPO pada 0 hari, begitu pula antara jus jeruk tanpa perlakuan pada 0 hari dan jus jeruk dengan 3% NLC-RPO 30 hari pada 30. Intensitas warna orange, aroma tidak enak, dan kekeruhan jus jeruk tidak berbeda nyata (p>0,05).

Distribusi Isoflavon dan Aktivitas Antioksidan Pada Kecambah Koro Pedang Putih (Canavalia Ensiformis L. (DC)) tsalissavrina, Iva; Murdiati, Agnes; Raharjo, Sri; Arsanti Lestari, Lily
Indonesian Journal of Human Nutrition Vol. 9 No. 2 (2022)
Publisher : Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.ijhn.2022.009.02.7

Isoflavon merupakan kelompok senyawa isoflavonoid dengan fungsi fisiologis yang bermanfaat bagi tubuh manusia. Bioaktivitas fisiologis isoflavon berasal dari potensinya sebagai antioksidan dan fungsinya yang bermanfaat bagi kesehatan seperti antikanker, antidiabetes, dan antiinflamasi. Isoflavon dalam bentuk tak terkonjugasi atau aglikon dianggap lebih aktif daripada bentuk glukosida. Sprouting merupakan salah satu metode pengolahan untuk meningkatkan bioavailabilitas isoflavon dengan mengubah isoflavon dari glukosida menjadi bentuk aglikon. Pada penelitian ini profil isoflavon dan aktivitas antioksidan yang dipengaruhi oleh perkecambahan selama 48 jam dilakukan pada bagian kecambah yaitu kotiledon (KTL) dan hipokotil (HPL). Hasil penelitian ini menunjukkan bahwa bagian hipokotil mengandung isoflavon aglikon lebih tinggi daripada bagian kotiledon, terutama daidzein. Aktivitas antioksidan dilakukan dengan metode scavenging radikal DPPH (1,1-diphenyl-2-picrylhydrazyl) untuk ekstrak bagian kecambah seperti kotiledon dan hipokotil. Hipokotil memiliki kapasitas antioksidan tertinggi (nilai IC50 1839,113 ppm), yang secara signifikan lebih baik dari kotiledon dan memiliki perbedaan yang signifikan (p<0,05). Perkecambahan meningkatkan aktivitas antioksidan dan kadar isoflavon yang lebih tinggi di hipokotil, terutama untuk isoflavon daidzein.

Logistics Service Quality, Logistics Cost, and Customs Clearance on Delivery Service Loyalty in the Indonesian Holtikura Industry Nofrisel, Nofrisel; Karina , Tiya Gusti; Maemunah, Siti; Raharjo, Sri; Saribanon, Euis
Dinasti International Journal of Education Management And Social Science Vol. 5 No. 5 (2024): Dinasti International Journal of Education Management and Social Science (June
Publisher : Dinasti Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/dijemss.v5i5.2742

Abstract: Horticultural companies in Indonesia have links with shipping service companies. Relationships to support vegetable production activities that will be marketed to various places. Problems often experienced by horticultural companies are delays in delivery to the destination, price of goods, quality of logistics services, logistics costs, custom clearance, satisfaction of horticultural companies, and loyalty of delivery services. This research method is a quantitative method with data processing using the Structural Equation Modeling (SEM) method, namely Partial Least Square (PLS)-SEM. The research results of the Logistic Service Quality, Logistic Cost and Custom Clearance variables have a direct effect on Horticultural Company Satisfaction. Logistic Service Quality and Custom Clearance have a positive influence on delivery service loyalty, while Logistic Cost and Horticultural Company Satisfaction do not have a positive influence on delivery service loyalty. It is hoped that further research will not only focus on Indonesia but can be developed to developing or developed countries. Keyword: quality of logistics services, logistics costs, custom clearance, horticultural companies, satisfaction with shipping service loyalty

Sago Starch-Lipid Complex Formation under Varying Fatty Acid Concentrations for Emulsion Stability Improvement Tethool, Eduard Fransisco; Pranoto, Yudi; Raharjo, Sri; Supriyadi, Supriyadi
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 10, No 2 (2025): June 2025
Publisher : Universitas Atma Jaya Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24002/biota.v10i2.11610

The amount of fatty acids added is critical in creating starch-lipid complexes, which can affect their formation and properties. To use the complex to stabilize oil-in-water emulsion systems, this study intends to assess the effects of fatty acid concentrations on the effectiveness of starch-lipid complex formation and the properties of the resulting complexes. Ultrasonication was used to produce starch-lipid complexes from sago starch with different fatty acid contents (10, 12.5, 15, 17.5, and 20%) for the study. The results demonstrated that adding fatty acids up to 15% concentration significantly improved the water absorption capacity (WAC). In contrast, increasing the complexing index (CI), relative crystallinity (RC), oil absorption capacity (OAC), and contact angle of sago starch-lipid complexes. When the concentration of fatty acids was raised over 15%, the properties of the starch-lipid complex did not change considerably. A concentration of 15% with CI 67.07%, RC 37.94%, WAC 1.352 mL/g, OAC 1.370 mL/g, contact angle 70.82 °, emulsion capacity 36.72%, and emulsion stability 35.80% was shown to be the optimal amount of fatty acids for the production of sago starch-lipid complex. Emulsion stability and capacity can be maintained using a sago starch-lipid complex with an ideal fatty acid concentration of 15%.

Physico-chemical and Sensory Characteristics of Beef Sausage with the Addition of Modified Porang Glucomannan (Amorphophallus muelleri Blume) Oleogel Widarta, I Wayan Rai; Rukmini, Ambar; Santoso, Umar; Supriyadi, Supriyadi; Raharjo, Sri
agriTECH Vol 45, No 3 (2025)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.92513

Fat is capable of affecting the physico-chemical and sensory characteristics of beef sausage. However, the use of beef fat can increase the cholesterol content, showing the need for suitable substitute such as oleogel. Therefore, this research aimed to evaluate the ability of rice bran oil oleogel prepared with modified porang glucomannan as a substitute for beef fat in sausage formulations. Analysis was also carried out to obtain beef sausage with the best characteristics (similar to commercial sausage/comparison formulation) which were made by substituting beef fat using rice bran oil oleogel. Sausage formulas were made with low-fat (10% oleogel or beef fat, w/w) and high-fat (20% oleogel or beef fat w/w), with beef fat serving as control. Another sausage formula with 20% (w/w) beef fat and tapioca was prepared representing the commercial beef sausage. The findings revealed that both the fat content and the replacement of beef fat with oleogel had a significant effect (p<0.05) on cooking loss and the proximate composition (moisture, ash, fat, and protein) of beef sausages. Significant effects were also observed on the texture (hardness, cohesiveness, springiness, gumminess, and chewiness) and sensory properties of the sausages. There is a significant effect on texture (hardness, cohesiveness, springiness, gumminess, and chewiness) as well as sensory characteristics of beef sausage. Substituting 20% of beef fat with oleogel resulted in the most favorable sensory characteristics, closely resembling those of the control formulation containing 20% beef fat combined with tapioca. In conclusion, rice bran oil oleogel formed from porang glucomannan as an oleogelator could be used as a substitute for beef fat in sausage processing.

Analisis Pengaruh Port Service Quality Terhadap Customer Loyalty Dimediasi Oleh Customer Experience Dan Customer Satisfaction di Terminal Peti Kemas Tanjung Priok Amanda, Anggi Nurul; Raharjo, Sri; Abdurachman, Edi; Setiawan, Edhie Budi; Arubusman, Dian Artanti
Ranah Research : Journal of Multidisciplinary Research and Development Vol. 8 No. 1 (2025): Ranah Research : Journal Of Multidisciplinary Research and Development
Publisher : Dinasti Research

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/rrj.v8i1.1899

This study investigates the relationship between Port Service Quality (PSQ) and Customer Loyalty (CL), taking into account the mediating roles of Customer Experience (CE) and Customer Satisfaction (CS) in the context of import activities at the Tanjung Priok Container Terminal. The research is motivated by the declining competitiveness of Tanjung Priok Port in comparison to other major ports such as Tanjung Perak, and the growing necessity to retain customer loyalty amid rising expectations for logistics efficiency and digital transformation in port operations. A critical strategic factor in enhancing port service efficiency lies in the optimization of port administration functions, particularly those carried out by the Harbormaster and Port Authority Office (KSOP). KSOP plays a key role in overseeing and facilitating port operations, including coordination in traderelated processes such as customs clearance and quarantine. These administrative procedures have been significantly streamlined through the adoption of the Single Submission Management (SSM) system—an integrated electronic platform that enables faster, cross-agency document processing. Employing a quantitative approach, this study utilizes Partial Least Squares–Structural Equation Modeling (PLS-SEM) to analyze data collected from 200 active importers operating at Tanjung Priok Port. The research model considers PSQ as the independent variable, CE and CS as mediating variables, and CL as the dependent variable. The findings demonstrate that PSQ has a statistically significant effect on CL, both directly and indirectly through the mediation of CE and CS. These results underscore the importance of service quality enhancement as a means to improve customer experience and satisfaction, ultimately fostering greater customer loyalty. Strengthening digital infrastructure and inter-agency coordination through systems such as SSM is thus essential for improving port competitiveness and long-term customer retention.

Co-Authors A, Ningrum Ade Saptomo Agnes Murdiati Agus Hendrayadi Alam Suryo Laksono Amanda, Anggi Nurul Ambar Rukmini Anak Agung Gede Sugianthara Ardiyanto Pranata Dian Artanti Arubusman, Dian Artanti Djarkasi, G. S. Suhartati Dwiyati Pujimulyani Edhie Budi Setiawan, Edhie Budi Edi Abdurachman Eduard Fransisco Tethool Endang S. Rahayu Euis Saribanon, Euis Gregoria S. S. Djarkasi I Wayan Rai Widarta Iva Tsalissavrina Karina , Tiya Gusti Lily Arsanti Lestari Mayangsari, Yunika Muhammad Zahlan Ningrum, Andriati Nofrisel, Nofrisel Posman Sibuea purnama sudarmadji, purnama Putu Ari Sandhi Wipradnyadewi RR. Ella Evrita Hestiandari Slamet Sudarmadji Supriyadi Supriyadi Triana Setyawardani Umar Santoso Y Marsono Y, Pranoto Yudi Pranoto Yunca Muhimatul Hasanah, Yunca Muhimatul Zaki Utama Zuheid Noor Zuheid Noor Zulman Efendi

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