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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Microbiology Indonesia agriTECH JURNAL MANAJEMEN TRANSPORTASI & LOGISTIK Industria: Jurnal Teknologi dan Manajemen Agroindustri Animal Production : Indonesian Journal of Animal Production Jurnal Gizi Klinik Indonesia Indonesian Food and Nutrition Progress Indonesian Food Science and TechnologyJournal Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Jurnal Mutu Pangan : Indonesian Journal of Food Quality Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Jurnal Manajemen Transportasi & Logistik (JMTRANSLOG)

Winiati Pudji Rahayu

Department Of Food Science And Technology, Faculty Of Agricultural Technology, Bogor Agricultural University, Campus IPB Dramaga, PO Box 220 Bogor 16680

Author-ID : 355132

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Public Health Transportation Veterinary Other

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Pengaruh Suhu dan Kelembaban terhadap Pertumbuhan Fusarium verticillioides Bio 957 dan Produksi Fumonisin B1 Dwi Rahayu; Winiati Pudji Rahayu; Hanifah Nuryani Jenie; Dian Herawati; Wisnu Broto; Santi Ambarwati
agriTECH Vol 35, No 2 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Fusarium verticillioides was the predominant species in producing fumonisin on agricultural products. Fumonisisn B1 (FB1) is the most abundant fumonisin in nature and the most toxic than other fumonisin. The main factors affecting the growth of and production of fumonisin are temperature and humidity. This research aimed to assess the effect of changes in temperature and humidity on the growth of and FB1 production on maize and soybeans medium. Maize and soybeans that have inoculated with suspension Bio 957 were incubated at 20, 30 and 40 °C with 70, 80 and 90% of humidity for 14 days. Observations of growth made by weighing the cells mass and analysis of FB1 production performed by HPLC. The results showed that the highest growth of Bio 957 in maize and soybeans was occurred at temperature 30 °C and 90% of humidity, the cell mass weights were 904,5 and 885,5 mg per 20 g of maize and soybeans respectively. The highest concentration of FB1 in maize and soybeans were 374 and 67 pbb respectively, observed at temperature 30 °C for maize and 20 °C for soybeans, both at same humidity (90%). The results showed that Bio 957 was able to grow well and produced the highest concentrations of FB1 in maize and soybeans at a temperature of 20 and 30 °C with 90% of humidity. At a temperature of 40 °C with 70, 80 and 90% of humidity, the growth of was not observed, therefore FB1 formation was avoided.ABSTRAKFusarium verticillioides adalah spesies yang dominan dalam memproduksi fumonisin pada produk-produk pertanian. Fumonisin B1 (FB1) merupakan fumonisin yang paling banyak ditemukan di alam dan paling toksik dibandingkan jenis fumonisin lainnya. Faktor ekstrinsik utama yang mempengaruhi pertumbuhan dan produksi FB1 adalah suhu dan kelembaban. Penelitian ini bertujuan untuk mengkaji pengaruh suhu dan kelembaban terhadap pertumbuhan Bio 957 dan produksi FB1 pada media jagung dan kedelai. Jagung dan kedelai yang telah diiinokulasi dengan suspensi Bio 957 diinkubasi pada suhu 20, 30 dan 40 °C dengan kelembaban 70, 80 dan 90% selama 14 hari. Pengamatan pertumbuhan dilakukan dengan penimbangan massa sel dan analisis konsentrasi FB1 dilakukan dengan HPLC. Hasil penelitian menunjukkan bahwa pertumbuhan Bio 957 pada jagung dan kedelai paling tinggi terjadi pada suhu 30 °C dan kelembaban 90%, berat massa selnya yaitu 904,5 dan 885,5 mg per 20 g masing-masing jagung dan kedelai. Konsentrasi FB1 paling tinggi pada jagung dan kedelai masing-masing yaitu 374 dan 67 ppb, pengamatan pada suhu 30 °C pada jagung dan 20 °C pada kedelai, keduanya pada kelembaban yang sama (90%). Hasil penelitian menunjukkan bahwa Bio 957 mampu tumbuh dengan baik dan menghasilkan konsentrasi FB1 paling tinggi pada jagung dan kedelai pada suhu 20 dan 30 °C dengan kelembaban 90%. Pada suhu 40 °C dengan kelembaban 70, 80 dan 90%, Bio 957 tidak menunjukkan adanya pertumbuhan, sehingga pembentukan FB1 dapat dihindari.

Aktivitas Antiaflatoksin B1 Ekstrak Daun Rumput Kebar (Biophytum petersianum) terhadap Aspergillus ﬂavus Meike Meilan Lisangan; Rizal Syarie; Winiati Pudji Rahayu; Okky Setyawati Dharmaputra
agriTECH Vol 35, No 1 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Aﬂatoxin B1 was a secondary metabolite produced by Aspergillus ﬂavus having negative effect on human health because of its carcinogenic. Many efforts have been done to investigate the antifungal and antiaﬂatoxin agent derived plant. The objective of this research was to study the activity of antifungal from kebar grass leaf extract on mycelial growth and aﬂatoxin B1 production of Aspergillus ﬂavus BCC F0219 and A. ﬂavus BIO 2236 isolates in food model medium i.e. carbohydrate-enriched medium, fat-enriched medium and protein-enriched medium. Kebar grass leaf extracts was successively obtained by using n-hexane - ethyl acetate - methanol (HEM). Concentrations of the extract tested on A. ﬂavus BCC F0219 and A. ﬂavus BIO 2236 were 1; 1.5, and 2 MIC. The MIC for A. ﬂavus BCC F0219 in carbohydrate-enriched medium, fat-enriched medium, and protein-enriched medium were 12, 14, and 14 mg/mL, respectively. Meanwhile, the MIC for A. ﬂavus BIO 2236 in carbohydrate-enriched medium, fat-enriched medium and protein-enriched medium were 12, 16 and 16 mg/mL, respectively. The results showed that the percentage of growth inhibition of A. ﬂavus BCC F0219 and BIO 2236 in carbohydrate, fat and protein-enriched medium at 3 different levels of MIC concentrations ranged between 90.8 - 100% and 93.8 - 100%. The inhibitory effect of Aﬂatoxin B1 production of A. ﬂavus F0219 BCC and BIO 2236 in carbohydrate, fat and protein-enriched medium at 3 different levels of MIC concentration ranged between 70.86 - 100 % and 83.42 – 98.84 %.ABSTRAKAflatoksin B1 merupakan metabolit sekunder yang dihasilkan oleh Aspergillus ﬂavus yang berbahaya bagi kesehatan karena bersifat karsinogenik. Berbagai upaya telah dilakukan untuk mencari bahan antikapang dan antiaﬂatoksin yang berasal dari bahan alami seperti tumbuhan. Tujuan penelitian ini adalah mempelajari aktivitas ekstrak daun rumput kebar terhadap pertumbuhan miselium dan produksi aﬂatoksin B1 dari isolat A. ﬂavus BC F0219 dan A. ﬂavus BIO 2236 pada media model pangan kaya karbohidrat, lemak dan protein. Ekstrak daun rumput kebar diekstraksi secara bertingkat dengan pelarut n-heksana-etil asetat-metanol (HEM). Konsentrasi ekstrak yang diuji untuk isolatA. ﬂavus BCC F0219 dan A. ﬂavus BIO 2236 masing-masing adalah 1; 1,5; dan 2 MIC (Minimum Inhibitory Concentration). Nilai MIC untuk A. ﬂavus BCC F0219 pada media kaya karbohidrat, lemak, dan protein berturut-turut sebesar 12, 14, dan 14 mg/mL. Sedangkan nilai MIC untuk A. ﬂavus BIO 2236 pada media kaya karbohidrat, lemak, dan protein berturutturut sebesar 12, 16, dan 16 mg/mL. Hasil pengujian memperlihatkan bahwa persentase hambatan pertumbuhan isolat A. ﬂavus BCC F0219 dan BIO 2236 pada media kaya karbohidrat, lemak dan protein pada 3 tingkat konsentrasi MIC berkisar antara 90,8 – 100% dan 93,8 – 100%. Hambatan produksi aﬂatoksin B1 isolat A. ﬂavus BCC F0219 dan BIO 2236pada media kaya karbohidrat, lemak dan protein pada 3 tingkat konsentrasi MIC berkisar antara 70,86 – 100% dan 83,42 – 98,84%.

Aktivitas Antimikroba Minyak Esensial Jahe Merah (Zingiber ofﬁcinale var. Rubrum) dan Lengkuas Merah (Alpinia purpurata K. Schum) terhadap Bakteri Patogen dan Perusak Pangan Tita Rialita; Winiati Pudji Rahayu; Lilis Nuraida; Budi Nurtama
agriTECH Vol 35, No 1 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The aims of this study was to determine the characteristics, composition and antimicrobial activity of essential oils of local Indonesian red ginger and red galangal against four pathogenic and food spoilage bacteria, which were B. cereus ATCC 10876, E. coli ATCC 25922, S. typhimuriumATCC 14028, and P. aeruginosa ATCC 27853. Analysis of physicochemical characteristics was carried outin accordance with ISO7355:1985. The chemical compositionwas analyzed using aGC-MS. The antimicrobial activity was determined by disc diffusion method and broth microdillution method was used for determine MIC and MBC values. Red ginger essential oil characteristic was brownish yellow, speciﬁc gravity 0.883, refractive index 1.480, optical rotation -8.45o, clear soluble (1:1) in 90 % alcohol, 2.06 acid number and 42.45 ester number. Redgalangal essential oil had a characteristic bright yellow color, speciﬁc gravity 0.895, refractive index 1.496, optical rotation -9.15o, clear soluble (1:1) in 90 % alcohol, 1.95 acid number and 140.15 ester number. The major component of red ginger essential oils were trimethyl-heptadien-ol, ar-curcumene, camphene, carbaldehyde, sesquiphellandrene, and nerol; while the major component of red galangal essential oil were 1.8-cineole, chavicol, 9-desoxo-9-xi-hydroxy-3-pentaacetate-3,5,7,8,9,12-Ingol, -caryophyllene and -selinene. The essential oil of red ginger and red galangal hadmoderate antibacterial activity against pathogenic and food spoilage bacteria with the average inhibition zone 7.17-10.33 and 7.25-11.17mm. Red ginger essential oils could inhibit the growth of tested bacteria with MIC values of 2.65-3.97 mg/mL and MBC value of 3.10-5.29 mg/mL, while the red galangal essential oil could inhibit the growth of tested bacteria with MIC values of 1.79-4.03 mg mL and MBC values of 1.79-4.92 mg/mL. Based on the MIC and MBC values, all tested bacteriasensitivity to essential oils of red ginger and galangal red decline in a row B.cereus > E. coli > S. typhimurium> P. aeruginosa. Sensitivity of Gram positive and Gram negative bacteria to both essential oils demonstrate the potential of the oils to be used as a natural preservative in the food industry. ABSTRAKPenelitian ini bertujuan untuk mengetahui karakteristik, komposisi dan aktivitas antimikroba minyak esensial jahe merah dan lengkuas merah lokal Indonesia terhadap empat spesies bakteri patogen dan perusak pangan, yaitu B.cereus ATCC 10876, E.coli ATCC 25922, S. typhimurium ATCC 14028, dan P. aeruginosa ATCC 27853. Analisis karakteristik ﬁsika-kimia dilakukan sesuai standar ISO 7355:1985. Komposisi kimia dianalisis menggunakan alat GC-MS. Pengujian aktivitas antimikroba dilakukan dengan metode difusi cakram untuk menentukan zona hambat, sertabroth microdillution untuk menentukan nilai Minimum Inhibitory Concentration (MIC) dan Minimum Bactericidal Concentration (MBC). Karakteristik minyak esensial jahe merah yang dihasilkan yaitu kuning kecoklatan, berat jenis 0,883, indeks bias 1,480, putaran optik -8.45, larut jernih (1:1) dalam alkohol 90%, bilangan asam 2,06, dan bilangan ester 42,45. Minyak esensial lengkuas merah memiliki karakteristik warna kuning terang, berat jenis 0,895, indeks bias 1,496, putaran optik -9.15, larut jernih (1:1) dalam alkohol 90%, bilangan asam 1,95 dan bilangan ester 140,15. Komponen mayor minyak esensial jahe merah terdiri dari trimethyl-heptadien-ol, ar-curcumene, camphene, carbaldehyde, -sesquiphellandrene, dan nerol; sedangkan komponen mayor minyak esensial lengkuas merah terdiri dari 1.8-cineole, chavicol,9-desoxo9-xi-hydroxy-3,5,7,8,9,12-pentaacetat-ingol, -caryophyllenedan -selinene. Minyak esensial jahe merah dan lengkuas merah memiliki aktivitas antibakteri yang bersifat moderat terhadap bakteri patogen dan perusak pangan, dengan kisaran zona hambat rata-rata 7,17-10,33 mm dan 7,25-11,17 mm. Minyak esensial jahe merah dapat menghambat pertumbuhan bakteri uji pada nilai MIC 2,65-3,97 mg/mL dan nilai MBC 3,10-5,29 mg/mL, sedangkan minyak esensial lengkuas merah dapat menghambat bakteri uji dengan nilai MIC 1,79-4,03 mg/mL dan nilai MBC 1,79-4,92 mg/mL. Berdasarkan nilai MIC dan MBC, sensitivitas bakteri uji terhadap minyak esensial jahe merah dan lengkuas merah menurun berturut-turut dari B. cereus > E. coli > S. typhimurium > P. aeruginosa. Sensitivitas bakteri Gram positif dan Gram negatif terhadap kedua minyak esensial ini menunjukkan potensi minyak esensial jahe merah dan lengkuas merah untuk digunakan sebagai pengawet alami di industri pangan.

Fungal Population of Nutmeg (Myristica fragrans) Kernels Affected by Water Activity During Storage Kiki Nurtjahja; Okky Setyawati Dharmaputra; Winiati Pudji Rahayu; Rizal Syarief
agriTECH Vol 37, No 3 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The aim of this investigation was to determine the effect of various water activities (aw) on fungal population in nutmeg kernels during storage. The seed nutmegs were obtained from ripe fruits one week after they fell on the ground in North Minahasa Regency, North Sulawesi Province, Indonesia. The kernels (moisture content ± 10%) were stored 0, 15, and 30 days in various aw (0.75, 0.80, 0.83, 0.90, 0.97) using saturated salt solutions at 29 °C in sorption containers. Serial dilution method followed by a pour-plate method in Dichloran 18% Glycerol Agar (DG18) was used to isolate and quantify the fungal population. Results revealed that kernels stored at aw = 0.75 was not significantly (p < 0.05) different from at aw = 0.80-0.83. Fungal population of kernels determined aw and significantly (p < 0.05) influenced by duration of storage. Range of aw 0.80-0.83 has a smaller total fungal population than aw ≥ 0.90. Thirteen different genera/species were isolated and identified including Aspergillus and Eurotium (6 species), Penicillium (3 species), Fusarium (2 species), 1 species each of Cladosporium or Syncephalastrum, and isolate A. The largest total fungal population (5.0×105 CFU g-1) was present at the beginning of storage (aw = 0.97) and it was dominated by Penicillium citrinum (2.6×105 CFU g-1) followed by Cladosporium cladosporioides (1.7×105 CFU g-1). After 30 days of storage (aw = 0.97) the population of P. citrinum was still dominant with a population of 2.4×104 CFU g-1. Eurotium chevalieri followed with a population of 1.2×104 CFU g-1.

Stability of Viable Counts of Lactic Acid Bacteria during Storage of Goat Milk Soft Cheese WINIATI PUDJI RAHAYU; FERI KUSNANDAR; WIDYA EKA PRAYITNO
Microbiology Indonesia Vol. 5 No. 4 (2011): December 2011
Publisher : Indonesian Society for microbiology

The use of goat milk is limited in Indonesia due to lack of good milking practices resulted in disliked goaty smell. One of the method to eliminate this off flavor is by processing the goat milk into soft cheese. The aim of this research was to study the stability of viable starter lactic acid bacteria cultures (Lactobacillus acidophilus FNCC-0051 and L. casei FNCC-0090) during storage of goat milk soft cheese. Three batches of goat milk soft cheeses were produced with different starter cultures L. acidophilus FNCC-0051 (5.0 x 106 cfu mL-1); L. casei FNCC-0090 (5.0 x 106 cfu mL-1); and the mixture of L. acidophilus FNCC-0051 (2.5 x 106 cfu mL-1) and L. casei FNCC-0090 (2.5 x 106 cfu mL-1). The goat milk cheeses had white color and soft. The viable lactic acid bacteria in the goat milk soft cheese reached 109 cfu g-1, which was stable for 8 weeks at 5 °C. Panelists liked goat milk soft cheeses, especially in term of its aroma. The specific aroma produced could mask the disliked goaty smell.

Pemenuhan Regulasi Pelabelan Produk Industri Rumah Tangga Pangan (IRTP) di Bogor Wiwit Arif Wijaya; Winiati Pudji Rahayu
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 1 No. 1 (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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This research was aimed to evaluate the degree of ful llment of food product labels requirements by Small Medium Enterprises (SMEs) in Bogor compared with existing regulations (Indonesian Act Number 18 of 2012). Samples were chosen from three major SMEs products in Bogor, which were our products; grains and tubers products and softdrink and powdered beverages. Four groups of elements were tested: (1) technical labeling, (2) content format, (3) minimum information displayed, and (4) prohibited information. The results showed the level of fulfillment for those three types of products were: (1) technical labeling: 44, 45, and 73%, (2) format content: 75, 80, and 60%, (3) minimum information: 69, 64, and 66%; and 4) the level of fulfillment of not give prohibited information: 99, 100, 96%, respectively. The average level of fulfillment for those three types of products were 72, 72, and 74%, respectively. This low level of fulfillment showed that further development of SMEs is needed, especially about food labelling criteria according to the existing regulations.

Efektivitas Program Pembinaan Industri Rumah Tangga Sari Buah di Kota Depok Puspa Mega Hayati; Winiati Pudji Rahayu; Siti Nurjanah
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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The main factor that causes food safety problem in home industries is lack of good manu-facturing practices (GMP) implementation. The objective of this research were to evaluate the imple-mentation of GMP, identify coliform and Escherichia coli contamination in fruit juices, evaluate effec-tiveness of fostering assisted program based on implementation of GMP criteria, and compose the recommendation of fostering assisted program for fruit juice home industries in Depok. The fostering assisted program have been given for certain periode to lower level home industries showed the decrease of unconformities factors for industries D, E, F and increase of industries level. The effectiveness scores of fostering assisted program provided for industry D and E were 1, and F was 0.83; indicated the good achievement. There were not found coliform and Escherichia coli in juice samples from industries D, E, and F (starfruit juice samples), whereas there found coliform in guava juice samples from industry F (5.2 x 102 APM/mL) and the result of Escherichia coli test was negative before fostering assisted program. After fostering assisted program, the result of coliform test to guava juice samples of F was negative.

Proses Pengeringan Sohun dengan Pemanasan Bertahap dalam Oven Gerardus YosuaYosua; Winiati Pudji Rahayu
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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Vermicelli or cellophane noodles is a type of noodle that is made from starch of sago or mung bean. Vermicelli has an appearance like string, spongy and slick in texture, and also transparent. Vermicelli production in small food industries employ the traditional technique of sunlight drying. The use of sunlight result in quality inconsistency, requires intensive labor and extensive drying area. These reasons encourage the authors to conduct a research on vermicelli drying process using oven dryer by gradual drying. Three heating treatments were tested, (A) 65oC for 10 minutes, 100oC for 10 min, and 140oC for 5 min, (B) 80oC for 10 min, 100oC for 10 min, and 130oC for 5 min, (C) 80oC for 15 min and 140oC for 10 min. The recommended drying treatment was at 80oC for 10 min, 100oC for 10 min, and 130oC for5 min. This processing condition produced vermicelli that is very similar to commercial traditional vermicelli. The vermicelli had water content of 13.09%, cooking loss of 11.67%, water absorption of 74.56%, and elongation value of 198%. Oven drying reduced the operational cost by up to 33% compared to that of sunlight drying. This indicated that oven drying can replace sunlight drying technique in traditional vermicelli process thus reducing processing time, production cost and improve vermicelli quality consistence.

Pengetahuan Pelabelan Produsen Industri Rumah Tangga Pangan di Kota Bogor Jian Septian; Winiati Pudji Rahayu
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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Labeling is an important part of food packaging that must comply to the labeling regulation. The objective of this research was to evaluate the knowledge of Small-Medium Enterprises (SMEs) in food labeling regulation and their compliance . The research was conducted by surveying 88 SMEs operating in Bogor as respondents and evaluating their food product labels. More than 55 % food labels comply to the labeling regulation but only 16 % of SMEs producers understood well about the food labeling regulation. Fifty percent of respondents obtained information on food labeling regulation from Indonesian Health District Of ce. The results of spearman correlation test showed that the correlation between SMEs producers characteristics (age, education, occupation, and socio-economic status) were not significant (p>0.05) with their perception regarding food labeling.

Pengaruh Program Keamanan Pangan di Sekolah terhadap Pengetahuan Penjaja Pangan Jajanan dan Siswa Sekolah Dasar Anjani Anggitasari; Winiati Pudji Rahayu; Yanti Ratnasari
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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The importance of food safety education in order to improve food safety knowledge of food vendor in elementary school (ES) should not be neglected. The aims of this study were to determine the level of food safety knowledge of food vendor, the impact of food safety program on improved food understanding, and the influence of food safety education toward ES students’ knowledge. The data gained from 20 provinces in Indonesia were analyzed using SPSS using pearson analysis method and paired sample t test. The result revealed that 71.96% of food vendors possess poor knowledge, and only 28.04% had good knowledge about food safety. The result of analysis between variables showed that there was no signi cant effect of food safety programs, which were (1) the implementation of food safety regulations in school and (2) the application of food safety extension from school to food vendors. Food safety extension to ES students increased student knowledge of food safety up to 19.41%.

Co-Authors Afrilia Sandra Ramadhani Agesti, Puja Amiroh Amiroh Amiroh Amiroh, Amiroh Andro Frando Situmorang Anjani Anggitasari Arie Norman Riandi Bangun Raharjo Betty Sri Laksmi Jenie Budi Nurtama C Hanny Wijaya Dase Hunaefi Dede Robiatul Adawiyah Dharmawan, I P G Arya Dian Herawati Dr. Adolf J.N. Parhusip Dwi Rahayu Dyah Sista Raharjanti Eko Hari Purnomo Ervizal AMZU Feri Kusnandar Galih Nugroho Gerardus YosuaYosua Gita, Sophia Ekaristi Dharma Hanifah Nuryani Jenie Harsi D. Kusumaningrum I P G Arya Dharmawan Iftita Rakhma Ikrima Jian Septian Katarina Maharani KIKI NURTJAHJA Lilis Nuraida MADE ASTAWAN Meike Meilan Lisangan Nanda, Riska Dwi Ni Made Vina Citanirmala Nugraha Edhi Suyatma Nugroho, Galih Nuri Andarwulan Nurwitri, Caecillia Chrismi Okky Setyawati Dharmaputra Okky Setyawati Dharmaputra Oryssa Sathalica Pradianti Palupi, Nurheni Sri Pipi Puspita Sari Puspa Mega Hayati Puspo Edi Giriwono Putri, Permata Adinda Qonitatin Wafiyah Ratih Dewanti -Hariyadi Ratih Paramastuti Rizal Syarie Rizal Syarief Ruki Fanaike Santi Ambarwati SEDARNAWATI YASNI Septian, Jian Siti Nurjanah Siti Nurjanah Siti Nurulfalah Situmorang, Andro Frando Sophia Ekaristi Dharma Gita Tasya Fitri Yunada Taufikkilah Romadhon Tita Rialita Tjahja Muhandri Triana Setiawardani, Triana Uswatun Hasanah Wibisono Adhi Wibisono Adhi, Wibisono Wibisono Wibisono Wibisono Wibisono Widiati Purnawita WIDYA EKA PRAYITNO Wisnu Broto Wiwit Arif Wijaya Yanti Ratnasari yermia, yermia yermia Yosua, Gerardus

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