Article Per Year (5 Year)
p-Index From 2021 - 2026
4.476
P-Index
This Author published in this journals
All Journal International Journal of Advances in Applied Sciences Jurnal Pangan dan Gizi International Journal of Science and Engineering (IJSE) JURNAL ILMU DAN TEKNOLOGI PETERNAKAN Animal Agricultural Journal Journal of Nutrition College Gemawisata: Jurnal Ilmiah Pariwisata Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian JITEK (Jurnal Ilmiah Teknosains) Jurnal Aplikasi Teknologi Pangan JMM (Jurnal Masyarakat Mandiri) Sains Natural: Journal of Biology and Chemistry Jurnal Aplikasi Teknologi Pangan Journal of Applied Food Technology AgriHealth: Journal of Agri-food, Nutrition and Public Health Jurnal Agro Dedikasi Masyarakat (JADM) Journal of Agritechnology and Food Processing Jurnal Teknologi Pangan Gema Wisata Eduvest - Journal of Universal Studies Science Technology and Management Journal (STMJ) Jurnal Agripet
Bambang Dwiloka
Food Technology Department, Faculty Of Animal And Agricultural Sciences, Diponegoro University
Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Neuroscience Physics Public Health Social Sciences Veterinary Other

Published : 85 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 85 Documents
Search

 5   6   7   8   9 
Pengaruh Substitusi Sukrosa dengan Sorbitol terhadap Karakteristik dan Kesukaan Selai Pisang Raja Aliza, Zahra Nafa; Hintono, Antonius; Dwiloka, Bambang
Jurnal Teknologi Pangan Vol 8, No 1 (2024)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jtp.2024.37901

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh substitusi sukrosa dengan sorbitol terhadap kadar air, aktivitas air (aw), nilai kalori dan tingkat kesukaan selai pisang raja. Penelitian ini menggunakan 5 perlakuan dan 4 ulangan dengan substitusi sukrosa dan sorbitol yaitu P0 (100:0), P1 (90:10), P2 (80:20), P3 (70:30), P4 (60:40). Bahan baku yang digunakan yaitu pisang raja, sukrosa, sorbitol, pektin, asam sitrat dan air. Hasil penelitian menunjukkan bahwa substitusi sukrosa dengan sorbitol pada selai pisang raja dapat memberikan pengaruh nyata (P<0,05) terhadap kadar air, aw, rasa, tekstur dan overall, tetapi tidak memberikan pengaruh nyata terhadap kalori, warna dan aroma. Kadar air menunjukkan kenaikan, sedangkan nilai aw menurun dan parameter hedonik rasa, tekstur dan overall semakin disukai seiring dengan bertambahnya konsentrasi sorbitol yang digunakan. Hasil yang didapatkan yaitu kadar air 38,82 - 41,82%, aw sebesar 0,605 - 0,640,  nilai kalori sebesar 2415,70 – 2546,65 kalori/g. Perlakuan terbaik yang diperoleh berdasarkan penelitian yaitu proporsi sukrosa 60% dan sorbitol 40% yang menghasilkan kadar air sebesar 41,82%, aw sebesar 0,605, kalori sebesar 2416,47 kalori/g dan nilai hedonik yang paling disukai.The purpose of this reseacrh was to get effect of substitution of sucrose with sorbitol on the water content, water activity (aw), caloric value and preferred in banana jam. This reseacrh was used five treatments and four replications with variation of substitusion of sucrose and sorbitol are P0 (100:0), P1 (90:10), P2 (80:20), P3 (70:30), P4 (60:40). The materials which are used in this research: banana, sucrose, sorbitol, pectin, citric acid and water. The results was shown that the different substitution of sucrose with sorbitol in banana jam a significant effect (P<0.005) on water content, aw, taste, texture and overall, but had no significant effect on calories, color and aroma. The water content shown an increase, aw value decreased and the hedonics parameters of taste, texture and overall were preferred as the concentration of sorbitol used increased. The results obtained were water content of 38.82 - 41.82%, aw 0.605 - 0.640, calorific value of 2415.70 – 2546.65 calories/g. The best treatment of this reaserch on bananan jam was obtained in the formulation of 60% sucrose substitution and 40% sorbitol which resulted in a water content of 41.82%, an aw of 0.605, a calorie of 2416.47 calories/g and the most preferred hedonic value.
Pengaruh Penambahan Karagenan terhadap Karakteristik Fisik dan Organoleptik pada Fruit Leather Carica Forsitawati, Fransiska Martaryza; Nurwantoro, Nurwantoro; Dwiloka, Bambang
Jurnal Teknologi Pangan Vol 8, No 2 (2024)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jtp.2024.28660

Abstract

Carica merupakan salah satu spesies tumbuhan yang mirip dengan pepaya namun berukuran lebih kecil. Fruit leather adalah salah satu makanan berbentuk lembaran, bertekstur plastis, kenampakan seperti kulit, terlihat mengkilat, dan dapat dikonsumsi secara langsung. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan karagenan terhadap kekerasan (hardness), pH, total padatan terlarut (TPT) dan organoleptik fruit leather carica. Penelitian ini menggunakan 5 perlakuan dan 4 kali ulangan dengan variasi konsentrasi karagenan yaitu T0=0%, T1=0,25%, T2=0,5%, T3=0,75% dan T4=1%. Bahan baku yang digunakan yaitu carica, karagenan, gula, air, dan asam sitrat. Hasil dari penelitian ini yaitu penambahan konsentrasi karagenan yang berbeda memberikan pengaruh yang nyata (P<0,05) terhadap kekerasan (hardness), pH, TPT, dan organoleptik fruit leather carica. Perlakuan yang optimal adalah penambahan karagenan 0,5% karena menghasilkan kekerasan (hardness) (3951,48gf), pH (5,22), total padatan terlarut (5,45oBrix), nilai warna 3,55 (netral), nilai aroma 3,30 (netral), nilai rasa 3,25 (netral), dan nilai tekstur 3,40 (netral). Carica is one of plants species that similar like papaya but smaller. Fruit leather is a food in sheet form, plastic texture, looks like skin, shiny, and can be consumed directly. This research aims to determine the effect of carrageenan addition on hardness, pH, total solids (TPT), and organoleptic characteristics of carica fruit leather. This research used 5 treatments and 4 replications with variation of carrageenan concentrations are T0=0%, T1=0.25%, T2=0.5%, T3=0.75%, and T4=1%. The materials used are carica, carrageenan, sugar, water, and citric acid. The result shown that different addition of carrageenan concentrations had a significant effect (P<0.05) on hardness, pH, TPT, and organoleptic of carica fruit leather. The optimal treatment is with addition of 0.5% carrageenan because it produces hardness (3951.48gf), pH (5.22), total solid (5.45oBrix), the value of color 3.55 (neutral), the value of flavor 3.30 (neutral), the value of taste 3.25 (neutral), and the value of texture 3.40 (neutral). 
Viskositas, pH, Aktivitas Air, dan Hedonik Sirup Jeruk Sunkist (Citrus sinensis)-Kayu Manis (Cinnamomum verum) dengan Variasi Penambahan Gula El Fayyadh, Muhammad Ariq Ghoniy; Dwiloka, Bambang; Nurwantoro, Nurwantoro
Jurnal Teknologi Pangan Vol 7, No 1 (2023)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jtp.2023.33238

Abstract

AbstrakJeruk Sunkist merupakan buah yang disukai banyak orang karena memiliki rasa yang manis sehingga jeruk Sunkist dapat di olah menjadi sirup yang diawali dengan jeruk Sunkist dipotong dan dimasukkan kedalam plastic vacuum kemudian ditambah gula dan kayu manis dan dipanaskan dengan sousvide dengan suhu 60oC dalam waktu 2 jam. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan gula dan kayu manis terhadap viskostas kadar pH, aktivitas air dan uji organoleptik dari sirup buah jeruk Sunkist. Bahan pada pembuatan sirup buah Sunkist yaitu jeruk Sunkist, kayu manis, air mineral dan gula. Penelitian dengan Rancangan Acak Lengkap (RAL) menerapkan 4 perlakuan dengan 5 kali pengulangan dengan perbandingan jeruk Sunkist dan kayu manis 1:25 dengan gula 60% dari volume jeruk, 1:50 dengan gula 60% dari volume jeruk, 1:25 dengan gula 70% dari volume jeruk, dan 1:50 dengan gula 70% dari volume jeruk. Data yang diperoleh dari uji viskositas, pH, aktivitas air dianalisis menggunakan metode Analysis of Variance (ANOVA) dengan taraf signifikansi 5% dan dilanjutkan dengan Duncan Multiple Range Test. Uji hedonik dianalisis menggunakan uji Kruskall-Wallis dengan taraf signifikansi 5% dan dilanjutkan dengan uji Mann-Whitney. Sirup jeruk Sunkist terbaik yaitu sirup jeruk dengan komposisi jeruk Sunkist dan kayumanis 1:50 dengan penambahan gula 70% menghasilkan sirup jeruk Sunkist dengan viskositas tertinggi, pH tertinggi, aw terendah, dan warna yang paling disukai oleh panelis. Kata kunci: sousvide, jeruk Sunkist, gula. Abstract          Sunkist orange is a fruit that is liked by many people because it has a sweet taste so that Sunkist oranges can be processed into syrup starting with Sunkist oranges cut and put into plastic vacuum then added sugar and cinnamon and heated with sousvide at a temperature of 60 o C for 2 hours. This study aims to determine the effect of adding sugar and cinnamon on the viscosity of pH levels, water activity and organoleptic tests of Sunkist citrus fruit syrup. The ingredients for making Sunkist fruit syrup are Sunkist oranges, cinnamon , mineral water and sugar. Research with a completely randomized design (CRD) applied 4 treatments with 5 repetitions with a ratio of Sunkist oranges and cinnamon 1:25 with sugar 60% of the volume of oranges, 1:50 with sugar 60% of the volume of oranges, 1:25 with sugar 70% of the volume of oranges, and 1:50 with sugar 70% of the volume of oranges. The data obtained from the physical and chemical characteristic tests were analyzed using the Analysis of Variance (ANOVA) method with a significance level of 5% and continued with the Duncan Multiple Range Test . The hedonic test was analyzed using the Kruskall-Wallis test with a significance level of 5% and continued with the Mann-Whitney test. The best Sunkist orange syrup is orange syrup with the composition of Sunkist orange and cinnamon 1:50 with the addition of 70% sugar to produce Sunkist orange syrup with the highest viscosity, highest pH, lowest aw, and the most preferred color by the panelists.Keywords : sousvide, Sunkist orange, sugar.
PENERAPAN CRITICAL CONTROL POINT DAGING RENDANG DI RUMAH MAKAN PADANG TERHADAP NILAI pH DAN MUTU RASA ORGANOLEPTIK Narastyawan, Anggoro Rizky; Pramono, Yoyok Budi; Dwiloka, Bambang
Journal of Agritechnology and Food Processing Vol 1, No 1 (2021)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (332.298 KB) | DOI: 10.31764/jafp.v1i1.5961

Abstract

This study aims to compare the production process of rendang at Padang restaurants and the production of rendang itself, namely by observing CCP management in the running production process or not. Observation of the implementation of CCP management was carried out on the pH value and organoleptic values. This study conducted observations on the implementation of CCP management in the rendang production process in Padang restaurants then carried out the production of rendang itself by implementing CCP management and made improvements in the production process so that rendang was analyzed for pH value and organoleptic. The research data were analyzed using the Independent Sample T Test. Data analysis on the organoleptic test used the non-parametric Kruskal Wallis test and continued with the Mann Whitney test. The results of this study indicate that the rendang that is produced by CCP management is better than the rendang produced in Padang restaurants because it does not apply CCP management and has a significant effect (P <0.05) so it has poor test results. The results showed that padang restaurants needed to take corrective action on their tighter production processes so that their food products would be better.
Perbedaan Sifat Fisikokimia dan Organoleptik Produk Kopi Rempah dari Kopi Arabika (Coffea arabica) dan Kopi Robusta (Coffea robusta) Mahardhika, Dhanty Amalia; Antonius, Antonius Hintono; Dwiloka, Bambang
Jurnal Aplikasi Teknologi Pangan Vol 11, No 4 (2022): November 2022
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jatp.13827

Abstract

Kopi rempah merupakan produk minuman berupa campuran bubuk kopi dan bubuk rempah, salah satunya bubuk kayu manis. Kopi rempah dapat diberikan gula aren sebagai pemanis. Penelitian bertujuan untuk mengetahui perbedaan total padatan terlarut, viskositas, total asam, dan mutu organoleptik antara Kopi Arabika dan Kopi Robusta yang diberi penambahan kayu manis dan gula aren. Penelitian ini menggunakan kopi Arabika dan Robusta. Data penelitian dianalisis secara deskriptif menggunakan SPSS dengan Independent Sample T-Test pada taraf signifikan 95%, uji organoleptik menggunakan Non-Parametric Kruskal Wallis dengan taraf signifikan 95%.. Hasil penelitian yaitu antara Kopi Arabika dan Kopi Robusta pada viskositas (Kopi Arabika 2,40190 ± 3,56 cP; Kopi Robusta 1,15430 ± 0,08 cP) tidak ada perbedaan (p>0,05), sedangkan pada total asam (Kopi Arabika 1,06 ± 0,13%; Kopi Robusta 0,76 ± 0,06%) dan total padatan terlarut (Kopi Arabika 9,60 ± 0,56%; Kopi Robusta 8,82 ± 0,46%) ada perbedaan nyata (p<0,05). Uji organoleptik menunjukkan bahwa tidak ada perbedaan nyata (p>0,05) pada aroma, tingkat kekentalan, dan tingkat kekeruhan, sedangkan pada warna dan rasa manis ada perbedaan nyata (p<0,05). Berdasarkan hasil penelitian, dapat disimpulkan bahwa terdapat perbedaan nyata pada nilai total padatan terlarut dan total asam, sedangkan pada viskositas tidak terdapat perbedaan nyata. Produk kopi rempah varietas Robusta lebih disukai panelis dari segi warna dan tingkat kekentalan daripada varietas Arabika. Kedua sampel dari segi aroma memiliki penerimaan yang serupa.The Differences in Physicochemical and Organoleptic Properties of Spiced Coffee Products from Arabica Coffee (Coffea arabica) and Robusta Coffee (Coffea robusta)AbstractSpice coffee is a beverage product in the form of a mixture of coffee powder and spice powder, one of which is cinnamon powder. Spicy coffee can be added palm sugar as a sweetener. The aim of the study was to determine the difference in Total Dissolved Solids, viscosity, total acid, and organoleptic quality between Arabica Coffee and Robusta Coffee which were added with cinnamon and palm sugar. This study used Arabica and Robusta variety. The research data were analyzed descriptively using SPSS with Independent Sample T-Test at 95% significant level, organoleptic test using Non-Parametric Kruskal Wallis with 95% significance level. The results of the study were between Arabica Coffee and Robusta Coffee on viscosity (Arabica Coffee 2.40190 ± 3.56 cP; Robusta Coffee 1.15430 ± 0.08 cP) and aw (Arabica Coffee 0.7696 ± 0.01; Robusta Coffee 0. ,7693 ± 0.02) there was no significance difference (p> 0.05), while in total acid (Arabica Coffee 1.06 ± 0.13%; Robusta Coffee 0.76 ± 0.06%) and total dissolved solids ( Arabica coffee 9.60 ± 0.56%; Robusta coffee 8.82 ± 0.46%) there was a significant difference (p <0.05). Organoleptic test showed that there was no difference (p>0.05) in aroma, viscosity level, and turbidity level, while in color and sweetness, furthermore  there was a difference (p<0.05). Based on the research that has been done, it can be concluded that the panelists preferred Robusta Coffee products in terms of color and level of viscosity than Arabica Coffee.
Physicochemical Characteristics of Bitter Leaf (Vernonia amygdalina Del.) Kombucha with Palm Sugar Addition Dwiloka, Bambang; Rizqiati, Heni; Adiwiratna, Paras Lintang; Hapsari, Aprilia Elok Kusumaning; Dewi, Novita Sintya
Journal of Applied Food Technology Vol 11, No 1 (2024)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.22187

Abstract

Functional drinks are processed drinks that contain food components that are beneficial for body health and have good sensory evaluation. Functional drinks can be used to prevent degenerative diseases such as diabetes mellitus. Kombucha is a functional drink fermented from tea and sugar using a kombucha starter or Symbiotic Culture of Bacteria and Yeast (SCOBY). Kombucha has functions as an antioxidant, antidiabetic, anticancer and antimicrobial. A variety of leaves that include phenols and bitter leaves with components that are beneficial to the body can be used to make kombucha. Palm sugar can be used as alternative sugar for kombucha fermentation because palm sugar has a low glycemic index of 35. This study aims to determine the effect of using palm sugar concentration on total dissolved solids, viscosity, pH value, total flavonoids, total phenols, and reducing sugar content. The research results show that the use of palm sugar can increase total dissolved solids, viscosity, pH value, total flavonoids, total phenols and reducing sugars. The best treatment is the use of 25% palm sugar with a total soluble solids value of 18.38˚Brix, viscosity of 1.37 cP, pH value of 3.43, total flavonoids of 0.275 mg QE/g sample, total phenols of 0.99 mg GAE/ml, and reducing sugar of 9.24%.
PENGARUH PENGGUNAAN SARI KULIT BUAH NAGA MERAH TERHADAP KADAR SERAT KASAR, DAYA SIMPAN, DAN KARAKTERISTIK SENSORIS MI BASAH Bethany, Rahma Vashti; Dwiloka, Bambang; Hintono, Antonius
Jurnal Pangan dan Agroindustri Vol. 12 No. 2: April 2024
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2024.012.02.6

Abstract

Kulit buah naga merah mengandung serat, antioksidan, dan antimikroba yang cukup tinggi sehingga apabila digunakan pada pembuatan mi basah dapat memperkaya kandungan nutrisi dan memperpanjang umur simpan mi basah. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan kulit buah naga merah dalam bentuk sari terhadap kadar serat kasar, daya simpan, karakteristik sensoris pada mi basah. Penelitian dirancang menggunakan Rancangan Acak Lengkap terdiri dari 5 ulangan dan 4 perlakuan yakni penggunaan sari dengan konsentrasi 0% (P0); 30% (P1); 60% (P2); dan 90% (P3). Sampel mi basah dengan perlakuan P3 memberikan hasil terbaik dengan kadar serat kasar sebesar 2.10%, daya simpan selama 43.2 jam, tekstur kenyal serta berwarna merah muda. Peningkatan konsentrasi sari yang digunakan meningkatkan kandungan kadar serat kasar, daya simpan, dan daya terima panelis terhadap produk mi basah.
EFFECT OF DEXTRIN ON WATER ACTIVITY, CRUDE FIBER, PHENOLICS, AND ORGANOLEPTIC FRUIT LEATHER GUAVA CRYSTAL-DRAGON FRUIT SKIN Dwiloka, Bambang; Sabella, Leony Dewi; Kamil, Rafli Zulfa
Jurnal Pangan dan Agroindustri Vol. 12 No. 3: July 2024
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2024.012.03.1

Abstract

The goal of this study was to investigate the impact of varying concentrations of dextrin in fruit leather on attributes such as crude fiber content, total phenols, and organoleptic. The study was carried out utilizing a fully randomized design, implementing four interventions that included adding dextrin at various concentrations: (P0 ) 0%, (P1 ) 1%, (P2 ) 2%, and (P3 ) 3%, each replicated five times. The test results showed aw value of 0.40 - 0.42; crude fiber 6.31 - 7.76 g/100 g; total phenols 2.61 - 3.22%, color score 1.92 - 2.68; aroma 2 - 2.8; taste 2.24 - 2.6; and texture (plastic) 2.12 - 2.68. The test results for total phenols tend to show an increase. Increasing the concentration of added dextrin reduces the crude fiber, aroma, and taste but increases the color and texture (plasticity) of fruit leather.
Efisiensi Penggunaan Protein pada Ayam Broiler dengan Pemberian Pakan Mengandung Tepung Daun Kayambang (Salvinia molesta) Kurnia Andhika Sari; Bambang Sukamto; Bambang Dwiloka
Jurnal Agripet Vol 14, No 2 (2014): Volume 14, No. 2, Oktober 2014
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v14i2.1867

Abstract

(Protein efficiency of broiler chickens fed with diets containing kayambang leaves meal)ABSTRACT The aim of the experiment was to determine the utilization of kayambang (Salvinia molesta) leaves meal until 18% based on its effects on protein consumption, protein intake, meat protein mass and protein efficiency ratio. One hundred broiler CP 707 day-old unsexed chicks, with an average body weight 502,48 6,99 g age 15 until 42 days. This study used a completely randomized design (CRD) with 4 treatments and 5 replications and each replication consisted of 5 chickens.. The treatments diets were T0 (basal diet), T1 (6% Salvinia molesta leaves meal), T2 (12% Salvinia molesta leaves meal), and T3 (18% Salvinia molesta leaves meal). The results showed that administration of Salvinia molesta leaf meal up to 18% level in the diet resulted in a decrease in the quality of the ration so that the protein utilization also decreased as indicated by the decline in the value of protein intake, protein intake, protein mass of meat and protein efficiency ratio.
Daya Oles, Viskositas, Tekstur, dan Warna Selai Bit (Beta vulgaris L.) dengan Penambahan Karagenan Sebagai Bahan Pengental Dwiloka, Bambang; Latifah, Aini atul; Pranomo, Yoyok Budi
Jurnal Pangan dan Gizi Vol 14, No 1 (2024): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.14.1.2024.1-11

Abstract

Beetroots have good nutritional content for body health. Beets have the potential to be used as a basic ingredient for jam products. However, to achieve a good quality jam, it is necessary to add carrageenan as a thickening agent to improve the texture of the resulting jam. This research aims to determine the effect of using carrageenan on the spreadability, viscosity, texture and colour of beet jam products. The method used in this research was a Completely Randomized Design (CRD) with 5 treatments and 4 replications, namely giving 1% pectin as a control (P0) and giving different concentrations of carrageenan, namely 0.75% (P1); 0.1% (P2); 1.25% (P3); and 1.5% (P4) in beetroot jam. The results showed that the addition of carrageenan had a significant effect on the spreadability, viscosity, texture and colour of beetroot jam. The addition of 0.75% carrageenan can produce beet jam with better physical characteristics than other treatments.
Co-Authors Abdul Rohman Rohman Adiwiratna, Paras Lintang Afrizal Muhamad Nur Aghnia Ulul Azmi Putri Ahmad Al-Baarri Ahmad Ni’matullah Al-Baarri Aliza, Zahra Nafa Amanda Pavita Purba Anggara Mahardika Anggun Novita Sari anissa fitria ningrum Antonius Hintono Antonius, Antonius Hintono Ardi, Rudi Prasetyo Arini, Annisa Shafa Putri Ayulianti Wakhidah B Widianarko B. E. Setiani B. Widianarko Bambang Sukamto Bethany, Rahma Vashti Bhakti Etza Setiani Bistyari, Ayunda Intan D. Karuniasih Destriana Meliandasari Destriana Meliandasari Dewi Tri Setyorini Dewi, Novita Sintya Dina Azalea Handayani Edjeng Suprijatna El Fayyadh, Muhammad Ariq Ghoniy Elvina Maitri Pratantie Erningtyas Elok Farhan Taufiqul Rahman Farhandhia Devangga Fatmah Fatmah Forsitawati, Fransiska Martaryza Frida Purwanti Frida Purwanti Grace Yana Hutasoit Hapsari, Aprilia Elok Kusumaning Hastrawirid, Rangga Wasi Hatta Mardhika Hendro Prawiro Heni Rizqiati Heni Rizqiati Heni Rizqiati Indri Iriana Putri Ingke Endrina James Ngginak Jundina Muthia Zakiy Kamil, Rafli Zulfa Khairina, Anisa Khusna Irsalina Kurnia Andhika Sari Kurniati, Dwitya Kusrahayu Kusrahayu Kusuma, Rudy Aditya Latifah, Aini atul Lita Lusiana Surja Luqman Chakim Luthfi D. Mahfudz Luthfi Hakim Mahacitra, Rima Adhika Mahardhika, Dhanty Amalia Megawangi Megawangi Melania Anindyajati Melda Afrianti Mohammad Aburizal Bahri Muhammad Arffan Arrayyan Muhammad Heru Purnomo Mukson Mukson Muliasari, Septia Nadhia Octaviyanti Narastyawan, Anggoro Rizky Neo Ferdiawan Niken Werdhosari Nova Damayanti Kurniawan Nur Hanifah Nurohmiasih, Nia Nurwantoro . Nurwantoro Nurwantoro Ocky Karna Radjasa Paulus Damar Bayu Murti Pranomo, Yoyok Budi Prantika, Lingga Prasasti, Rahel Nathania Prasasti Prawiro, Hendro Puji Nugroho Purwitasari, Lutfi R Budi Ramadhaningrum, Ilma Muliasari Rejeki Dewi Pramesti Renny Aprilliyani Robby Rusdiansyah Robby Rusdiansyah Sabella, Leony Dewi Santi Arum Pertiwi Savira Oktavina Cahyani Silvia Kumala Dewi Siti Susanti Siti Susanti, Siti Siwi Gayatri Sri Mulyani Sri Mulyani Sri Mulyani Sudjono, Elisabeth Febriane Lovita Susanto, Farrel Ihza Noer Syafiq Fahruzaky Syarifah Leismana Zahra Tandrian, Christian U Atmomarsono U. Atmomarsono Ulfi Nihayatuzzahro Ardiani Yasinta Umiyati Atmomarsono V P Bintoro V. Priyo Bintoro V. Priyo Bintoro Valentinus Priyo Bintoro Warsono Sarengat Yoga Pratama Yolanda Yunivia Yoyok Budi Pramono Yoyok Budi Pramono Yoyok Budi Pramono Yoyok Budi Pramono Zanuarizky Oryza Ramadhani