Article Per Year (5 Year)
p-Index From 2021 - 2026
1.704
P-Index
This Author published in this journals
All Journal Animal Agricultural Journal Journal of Nutrition College Agrointek Jurnal Aplikasi Teknologi Pangan Jurnal Aplikasi Teknologi Pangan Journal of Applied Food Technology JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Jurnal Teknologi Pangan Jurnal Ilmiah Sains Teknologi dan Industri Pertanian Indonesia Communication in Food Science and Technology
Valentinus Priyo Bintoro
Department Of Food Technology, Faculty Of Animal And Agricultural Sciences, Diponegoro University, Semarang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Electrical & Electronics Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Physics Public Health Veterinary Other

Published : 51 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 51 Documents
Search

 2   3   4   5   6 
Pengaruh Perbedaan Formulasi MPASI Instan Ubi Jalar Ungu dan Kacang Hijau terhadap Densitas Kamba dan Mutu Organoleptik fatimatuz zahra; Yoyok Budi Pramono; Valentinus Priyo Bintoro
Jurnal Teknologi Pangan Vol 3, No 2 (2019)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (40.346 KB) | DOI: 10.14710/jtp.2019.24047

Abstract

Tujuan penelitian ini untuk mengkaji pengaruh perbedaan formulasi MPASI instan ubi jalar ungu dan kacang hijau terhadap mutu fisik densitas kamba MPASI instan dan mengetahui formulasi konsentrasi tepung ubi jalar ungu dan tepung kacang hijau yang paling tepat menghasilkan MPASI instan yang paling baik secara organoleptik. Penelitian ini menggunakan 5 perlakuan dan 4 kali ulangan dengan variasi formulasi tepung ubi jalar dan tepung kacang hijau yaitu T1 dengan perbandingan 50%:50%, T2 dengan perbandingan 60%:40%, T3 dengan perbandingan 70%:30%, T4 dengan perbandingan 80%:20%, dan T5 dengan perbandingan 90%:10%. Bahan baku yang digunakan berupa tepung ubi jalar ungu, tepung kacang hijau, susu bubuk, dan gula halus. Metode dalam penelitian ini yaitu pembuatan tepung ubi jalar ungu, pembuatan tepung kacang hijau, dan pencampuran bahan metode dry mixing. Hasil penelitian menunjukkan bahwa formulasi MPASI instan dengan variasi konsentrasi tepung ubi jalar ungu dan tepung kacang hijau berpengaruh nyata pada terhadap densitas kamba, warna, dan tekstur. Perlakuan paling baik yaitu T4 dengan perbandingan 80%:20% yang menghasilkan densitas kamba 0.80g/ml dan memiliki mutu organoleptik berwarna ungu, agak lembut, harum, dan manis pada MPASI instan. The purpose of this observation was to analize the effect of the difference the instant complementary feeding formulation of purple sweet potato and mung bean on the physical quality bulk density and to find out the most appropriate formulation of purple sweet potato flour and mung bean flour which produced the best organoleptic instant complementary feeding  expression. This study used 5 treatments and 4 replications with variations in the formulation of sweet potato flour and green bean flour, namely T1 with a ratio of 50%: 50%, T2 with a ratio of 60%: 40%, T3 with a ratio of 70%: 30%, T4 with a ratio 80%: 20%, and T5 with a ratio of 90%: 10%. The methods in this observation include making of purple sweet potato flour, making mung bean flour, and mixing the formulation using dry mixing method. The raw materials used are purple sweet potato flour, green bean flour, milk powder, and refined sugar. The results showed that the instant complementary feeding  formulation with variations in the concentration of purple sweet potato flour and mung bean flour had a significant effect on the bulk density, colors, and textures. The best treatment was T4 with a ratio of 80%: 20% which results in a density of 0.80g / ml and has an organoleptic quality in purple, rather soft, fragrant, and sweet in instant expansion.
Karakteristik Hedonik Puree Tempe - Pisang sebagai MP-Asi bagi Bayi Alergi Susu Sapi Lady Abigael Antono; Siti Susanti; Valentinus Priyo Bintoro; Ahmad Ni'matullah Al-Baarri
Jurnal Teknologi Pangan Vol 2, No 2 (2018)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jtp.2018.22298

Abstract

Penelitian ini bertujuan untuk membuat Puree Formula Tempe-Pisang (PFTP) sebagai MP-ASI bagi bayi yang alergi susu sapi, lebih lanjut untuk mengetahui tingkat kesukaan (hedonik) terbaik dari PFTP yang dibuat dengan 5 formula yang berbeda dan mengetahui ada atau tidaknya perbedaan antara PFTP dengan produk MP-ASI komersial. Uji hedonik meliputi warna, aroma, rasa, tekstur dan overall. Perlakuan antara lain PFTP dengan 5 jenis formula Tempe-Pisang (% b/b) yaitu  F1=70:30, F2=60:40, F3=50:50, F4=40:60, dan F5=30:70. Hasil penelitian menunjukkan bahwa PFTP formula F5 adalah yang paling disukai oleh panelis dari segi rasa, aroma, tekstur, dan overall sedangkan dari segi warna PFTP formula F1 adalah yang paling disukai. Hasil uji hedonik antara formula F5 dengan produk MP-ASI komersial menunjukkan tidak terdapatnya perbedaan yang nyata. Dapat disimpulkan bahwa PFTP formula F5 dan produk MP-ASI komersial sama-sama disukai oleh panelis dari segi warna, aroma, rasa, tekstur dan overall. The aim of this research was to make Puree Formula Tempeh-Banana (PFTP) as a weaning food for infant with cow milk allergy, furthermore the best hedonic level of PFTP made with 5 different formula and differences between PFTP and commercial weaning food products was also analyzed. Hedonic tests include color, flavor, taste, texture, and overall preferences. The 5 types of Tempeh - Banana formula (% w/w) was F1 = 70: 30, F2 = 60: 40, F3 = 50:50, F4 = 40: 60, and F5 = 30: 70. The results showed that the F5 formula PFTP was most favored product by panelists in terms of taste, flavor, texture, and overall preferences. While in terms of color preferences, PFTP F1 formula was the most preferred product. Furthermore, the hedonic test result indicated no significant difference between the most preferred product of F5 and a commercial weaning food products. It can be concluded that the F5 formula PFTP and a commercial weaning food products were equally favored by panelists in terms of color, aroma, taste, texture and overalls. 
Optimasi Substitusi Saus Tomat dengan Ekstrak Buah Semu Jambu Monyet pada Formulasi Bumbu Marinasi Steak Siti Susanti; Valentinus Priyo Bintoro; Antonius Hintono; Neti Zuniati; Fahmi Arifan
JURNAL ILMIAH SAINS Volume 20 Nomor 2, Oktober 2020
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (494.828 KB) | DOI: 10.35799/jis.20.2.2020.30261

Abstract

Ekstrak buah semu jambu monyet (EBSJM) sebagai bumbu marinasi menjadi salah satu aplikasi pemanfaatan jambu monyet di bidang pangan. Tujuan penelitian ini adalah menentukan level optimum EBSJM sebagai pensubstitusi saus tomat dalam formula bumbu marinasi ditinjau dari karakteristik fisikomikia dan hedoniknya. Empat level konsentrasi EBSJM dengan lima kali perulangan (0, 5, 10, dan 15%) dari proporsi saus tomat (v/v) ditetapkan dalam formula bumbu marinasi untuk menu steak. Produk bumbu steak untuk masing-masing formula selanjutnya dikarakterisasi fisikokimianya. Uji hedonik dilakukan dengan mengaplikasikan bumbu pada daging ayam yang diolah sebagai steak. Substitusi EBSJM pada saus tomat mempengaruhi karakteristik fisikokimia (viskositas, pH, kadar air, dan total padatan) bumbu marinasi dan karakteristik hedonik (rasa dan tekstur) pada steak sebagai hasil aplikasi dari bumbu tersebut. Viskositas dan total padatan makin meningkat sedangkan kadar air makin menurun pada substitusi lebih dari 5% (p<0,05). Penurunan pH bumbu makin bertambah seiring dengan penambahan substitusi hingga 10% (p<0,05). Uji hedonik menunjukkan substitusi 5% menghasilkan steak ayam yang paling disukai dari segi tekstur dan rasa (p<0,05). Substitusi saos tomat dengan EBSJM 5% menghasilkan produk bumbu marinasi untuk steak yang kental, asam, pekat dan paling disukai. Kata kunci : Ekstrak; bumbu; jambu monyet; marinasi Optimation on the Substitution of Tomato Sauce with Cashew Apple Extract in Formulation of Steak Marinade Seasoning ABSTRACTExtracts of cashew apple (EBSJM) as marinade seasoning is one of the applications of cashew apple utilization in the food sector. Study was aimed to determine the optimum level of EBSJM as a substitute for sauce in the marination seasoning formula reviewed from its physical and hedonic characteristics. Four levels of EBSJM concentration with five iterations (0, 5, 10, and 15%) of the sauce proportion (v/v) was defined in the marinade seasoning for steak. Steak seasoning products for each formula were further characterised by physicalochemistry. EBSJM substitution to tomato sauce affected the viscosity, pH, moisture content, and total solids of marinade seasoning and hedonic characteristics (taste and texture) in the steak as a result of the application of the seasoning. Viscosity and total solids increased while water levels decreased at substitutions by more than 5% (p<0.05). The decrease in seasoning pH increased in line with the addition of substitutions up to 10% (p<0.05). Hedonic tests showed a 5% substitution resulting in the most preferred chicken steak in terms of texture and taste (p<0.05). The substitution of tomato sauce with EBSJM 5% obtained the marinade products for steaks that were dense, sour, concentrated, and most preferred. Keywords: Cashew apple; extracts; margination;  seasonings
Karakteristik Fisik, Total Padatan dan Hedonik Velva Nangka dengan Penambahan Gum Arab Sebagai Penstabil Siti Susanti; Valentinus Priyo Bintoro; Danur Restu Amanullah
JURNAL ILMIAH SAINS Volume 21 Nomor 2, Oktober 2021
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (613.933 KB) | DOI: 10.35799/jis.v21i2.33861

Abstract

Velva nangka (VN) merupakan ekstensifikasi usaha pengolahan nangka sebagai hidangan pencuci mulut beku yang disukai. VN yang berkualitas menggunakan bahan penstabil yaitu kombinasi Carboxyl Methil Celullose (CMC) dan Gum Arab (GA). Penelitian ini bertujuan untuk mengetahui pengaruh penambahan GA sebagai bahan penstabil tunggal terhadap karakteristik fisik (overrun dan waktu pelelehan), total padatan dan hedonik VN. GA dengan variasi konsentrasi 0; 0,25; 0,5; 0,75; dan 1% terhadap total adonan digunakan sebagai penstabil pada pembuatan VN. Penambahan GA berpengaruh nyata pada karakteristik fisik dan total padatan serta hedonik tekstur namun tidak mempengaruhi rasa dan aroma VN. VN dengan penstabil GA 1% mempunyai overrun terendah (P<0,05) sedangkan GA >0,25-1% menghasilkan VN dengan waktu pelelehan lebih lama dan total padatan lebih tinggi (P<0,05). Penambahan GA >0,5-1% menghasilkan VN dengan tekstur yang makin disukai (P<0,05). Penambahan penstabil GA lebih dari 0,25% dalam adonan mampu menghasilkan VN berkualitas baik ditinjau dari karakteristik fisik dan total padatan dengan tekstur yang disukai.Kata kunci: Gum arab; nangka; penstabil; velva Characteristic of Physicals, Total Solids and Hedonik of Jackfruit Velva with Addition of Arabic Gum as StabilizerABSTRACTJackfruit velva (JV) is a business extensification of the jackfruit processing as a preferred frozen dessert. Good quality JV used a stabilizer such as combination of Carboxyl Methyl Cellullose (CMC) and Arabic Gum (AG). This study aimed to get more insight the effect of AG addition as a single stabilizer to the physical characteristics (overrun and melting time), total solids and hedonic JV. AG in various concentration of 0; 0.25; 0.5; 0.75; and 1% of the total dough was used as a stabilizer in the JV manufacture. The addition of AG significantly affected the physical characteristic, total solids and texture hedonic without any effect on the flavor and aroma of JV. JV with 1% AG stabilizer had the lowest overrun (P<0.05) while >0.25-1% AG resulted in JV with longer melting time and higher total solids (P<0.05). The addition of >0.5-1% AG resulted JV more favorable texture (P<0.05). The addition of more than 0.25% AG stabilizer in the dough was able to produce good quality JV in the aspects of physical characteristics and total solids with a preferred texture.Keywords: Arabic gum; jackfruit; stabilizer; velva
Karakteristik kimia, susut masak, dan tingkat kesukaan daging analog berbasis jamur shitake dengan tepung tempe Valentinus Priyo Bintoro; Ashghar Yusuf Randika Islamay Putra; Siti Susanti
AGROINTEK Vol 17, No 3 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i3.15255

Abstract

Tempeh is a local potential to make meat analog as an alternative to common materials such as isolated soy protein and gluten. This study aims to determine the effect of adding tempeh flour on chemical characteristics, cooking loss, and preference level of shitake mushrooms-based meat analog and to determine the optimal formulation. The experiment was conducted using a Completely Randomized Design with the addition of tempe flour 0%, 10%, 20%, and 30% with 5 replications. Analytical procedures include protein content, fat content, cooking loss, preference level, and statistical analysis. The results showed that the addition of tempeh flour significantly affected the chemical characteristics, cooking loss, and preference level of taste, texture, color, and overall shitake mushrooms-based meat analog. The highest protein content was 22,79%, obtained by 30%, the highest fat content was 3,08%, obtained by 30%, and the lowest cooking loss was 2,54%, obtained by 30%. The highest preference for taste attributes was "like," obtained by 10%. The highest texture attribute was "like," obtained by 10%. The highest color attribute was "like," obtained by 30%, and the highest overall was "like," obtained by 10%. The increasing addition of tempeh flour caused an increase in chemical characteristics and preference level of the color attribute and caused a decrease in cooking loss and preference level of taste, texture, and overall. The optimal formulation is the addition of 30% tempeh flour which has produced analog meat with the quality closest to the standard, namely 23% protein, 3% fat, lowest cooking loss, and quite acceptable hedonic aspects.
Karakteristik Kimia Saus Tomat Analog Berbahan Dasar Pepaya (Carica papaya L.) dengan Penambahan Asam Sitrat Hutajulu, Florent Lam Angur; Hintono, Antonius; Bintoro, Valentinus Priyo
Jurnal Teknologi Pangan Vol 7, No 2 (2023)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jtp.2023.33833

Abstract

Saus tomat analog merupakan inovasi saus tomat berbahan dasar pepaya sebagai bahan baku alternatif. Saus tomat analog diproses dan ditambahkan pewarna, perisa tomat, dan asidulan asam sitrat untuk mencapai karakteristik yang mirip dengan saus tomat. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan asam sitrat pada saus tomat analog berbahan dasar pepaya terhadap karakteristik kimia. Penelitian ini dirancang dengan 5 perlakuan yaitu penambahan asam sitrat 0,25%, 0,30%, 0,35%, 0,40%, 0,45% (b/b) dari berat pepaya dengan 4 kali ulangan. Hasil dari penelitian ini menunjukan bahwa penambahan asam sitrat pada saus tomat analog berbahan dasar pepaya memiliki pengaruh nyata (p < 0,05) terhadap total asam, pH, kadar air, serta tidak memiliki pengaruh nyata (p > 0,05) terhadap total padatan terlarut. Total asam mengalami peningkatan sedangkan pH dan kadar air mengalami penurunan seiring penambahan asam sitrat. Berdasarkan analisis kimia perlakuan terbaik adalah penambahan asam sitrat 0,35%, 0,40%, dan 0,45% (b/b) dari berat pepaya.
Karakteristik Fisik Saus Tomat Analog Berbahan Dasar Pepaya (Carica papaya L.) dengan Penambahan Asam Sitrat Tambunan, Lia Oktavia; Hintono, Antonius; Bintoro, Valentinus Priyo
Jurnal Teknologi Pangan Vol 7, No 2 (2023)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jtp.2023.33931

Abstract

Saus tomat analog merupakan sebutan lain dari saus tomat yang dibuat dari buah dengan sifat dan karakteristik sama atau melebihi tomat. Proses dari pembuatan saus tomat analog ditambahkan pewarna, perisa tomat, dan asam sitrat untuk mencapai citarasa serupa. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan asam sitrat pada saus tomat analog berbahan dasar pepaya terhadap karakteristik fisik. Penelitian ini dirancang dengan 5 perlakuan yaitu penambahan asam sitrat 0,25%, 0,30%, 0,35%, 0,40%, 0,45% (b/b) dari berat papaya dengan 4 kali ulangan. Hasil dari penelitian ini menunjukan bahwa penambahan asam sitrat pada saus tomat analog berbahan dasar pepaya memiliki pengaruh nyata (p < 0,05) terhadap viskositas, warna L* a* b*, organoleptik warna, tekstur dan rasa, serta tidak memiliki pengaruh nyata (p > 0,05) terhadap aw dan organoleptik aroma.Viskositas mengalami peningkatan sedangkan warna L* a* b* dan organoleptik warna, tekstur, dan rasa mengalami nilai yang fluktuatif seiring dengan penambahan asam sitrat. Berdasarkan analisis fisik perlakuan terbaik adalah penambahan asam sitrat 0,45% (b/b) dari berat papaya.  Analog tomato sauce is another name for tomato sauce made from fruit with properties and characteristics equal to or superior to tomatoes. The process of making analog tomato sauce is added coloring, flavor, and citric acid to achieve a similar taste. This study aims to determine the effect of adding citric acid to analog tomato sauce made from papaya on physical characteristics. This study was designed with 5 treatments, namely the addition of citric acid 0.25%, 0.30%, 0.35%, 0.40%, 0.45% (w/w) of papaya weight with 4 replications. The results of this study showed that the addition of citric acid to analog tomato sauce made from papaya had a significant effect (p < 0.05) on viscosity, color L* a* b*, organoleptic color, texture and taste, and had no significant effect (p<0.05). p > 0.05) on aw and organoleptic aroma.Viscosity increased while the color L* a* b* and organoleptic color, texture, and taste experienced fluctuating values along with the addition of citric acid. Based on physical analysis, the best treatment was the addition of 0.45% (w/w) citric acid from the weight of papaya
Optimasi Jenis Kertas untuk Strip Test Boraks dengan Indikator Crude Antosianin dari Ubi Jalar Ungu Susanti, Siti; Bintoro, Valentinus Priyo; Bimonov, Salsabila Alya
JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Vol 9, No 3 (2024): September 2024
Publisher : Universitas Al Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/sst.v9i3.2791

Abstract

This research aims to determine the most optimal type of filter paper in making strip tests from crude anthocyanins of purple sweet potato to detect borax. The experimental design consisted of paper type optimization by testing magenta color intensity, sensitivity tests of strip tests using borax standard solution by testing cyan color intensity, and application of strip tests on food. Optimization of paper type was tested quantitatively with the treatment of ordinary filter paper and whatman paper number 1, 40, 41, and 42. The sensitivity was tested quantitatively with four concentrations of borax. The results of the application of borax test strip tests on food products were analyzed qualitatively. The results of the research on paper type optimization showed that the color intensity on 5 types of paper was significantly different, with the highest color intensity value owned by ordinary filter paper. Subsequent sensitivity tests on ordinary filter paper at four borax concentrations showed results with a detection limit of 1 ppm. The application test of purple sweet potato strip test, using ordinary filter paper, demonstrated its effectiveness as a borax detection tool in food products, with a sensitivity limit of up to 0.5%. The borax test strip paper produced in this research successfully detected the presence of borax in food products.Keywords – Anthocyanins, Borax, Filter Paper, Purple Sweet Potato.
Viscosity, Total Acid, Protein and Hedonic Level of Kefir Made from Buffalo Milk with Different Concentration of Kefir Grain Manurung, Jethro Rafande; Rizqiati, Heni; Bintoro, Valentinus Priyo
Journal of Applied Food Technology Vol 9, No 1 (2022)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.6777

Abstract

This research aims to determine the effect of different kefir grain concentration to viscosity, total acid, protein and hedonic level of buffalo milk kefir and to determine the ideal kefir grain concentration for buffalo milk kefir. The basic ingredients used in this research were buffalo milk and kefir grain. Concentration of kefir grain at 2.5%, 5%, 7.5%, 10% (g/v) was used to measure viscosity, total acid, protein and hedonic level of buffalo milk kefir. Ostwald pipette and pycnometer were used to determine the viscosity, total acid used titration method with NaOH 0.1 N, destruction and distillation methods were used to determine the protein content and the hedonic test were done by 25 panelists. The results show that different levels of kefir grain concentration gave significant effect (p<0.05) on every parameter. Various levels of kefir grain concentration had highly significant effect (p<0.05) on kefir as a product. The conclusions from this study are the more addition of kefir grain, the more viscosity, total acid, and protein content. From the hedonic test gave specific results in sour taste, aroma, texture and overall.
Optimization of The Proportion of Salted Egg in the Crackers Making Process in terms of Crispness, Nutritional Value, and Hedonic Bintoro, Valentinus Priyo; Pramesti, Gabriela Wina Ayu; Susanti, Siti; Rohmat, Yusup Nur Nur; Sarjana, Teysar Adi
Communication in Food Science and Technology Vol. 2 No. 1 (2023): Communication in Food Science and Technology
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/cfst.v2i1.1267

Abstract

Crackers are one of the foods that are in demand by all circles of society. Salted egg crackers are an innovative product of egg crackers made from duck eggs. Salted egg crackers are made from duck eggs that are processed into salted eggs then mixed with tapioca starch and added with other spices to improve the flavor and nutritional content. This study aims to determine the effect of different proportions of salted eggs on the nutritional content, physical quality, and consumer liking of salted egg crackers. There are 5 treatments of different proportions of eggs, namely 0 g (To ), 62.5 g (T1), 125 g (T2), 187.5 g (T3), and 250 g (T4). The research method consists of experimental design, research procedures, parameter analysis and data analysis. The results of the analysis showed that the difference in the proportion of salted egg addition to salted egg crackers affects the levels of protein, ash, fat, and calories. The higher proportion of salted egg will make protein and ash levels increase, while fat and calorie levels decrease. Physical and hedonic analysis showed that the highest crispness and most preferred by panellists overall was found in the proportion of salted egg 125 g (T2). In conclusion, optimising the proportion of salted egg at 48% or 125 g of 387 g total dough produces good quality and crispy crackers.
Co-Authors Al-Baarri, Ahmad Ni'matullah Amanullah, Danur Restu Anjasmara Bagas Wiedyantara Antonius Hintono Antonius Hintono Ashghar Yusuf Randika Islamay Putra Bambang Dwiloka Bhakti Etza Setiani Bimonov, Salsabila Alya Brilly Cahyo Krisetyadi Damayanti, Safitri Danur Restu Amanullah Desnandia Radhika Ningsih Duana Martha Saragih Enjui Pehulisa Br Barus Fahmi Arifan Fahmi Arifan Fajar Bahari fatimatuz zahra Fito Disa Guna Fitri Nur Karimah Hati, Intan Permata Helga Ayu Sarika Heni Rizqiati Heni Rizqiati Heni Rizqiati Heni Rizqiati Hifni Sofyan Arief Hutajulu, Florent Lam Angur Ida Ayu Putu Sri Widnyani Iman Waliyurahman Ina, Yessy Tamu Indri Desy Natalia Siagian Indri Iriana Putri Karomatus Sholichah Kurniati, Dwitya Lady Abigael Antono Luthfi Hakim Manurung, Jethro Rafande Martha Widi Lestari Mukti Agung Laksono Muthmainnah Muthmainnah Naila Na&#039;ma Sultana Neti Zuniati Nisa Afifah Hajrah Nona Tiama Parera Nurwantoro . Octani Dwi Siswati Pramesti, Gabriela Wina Ayu Priska Kamelia Isfanida Putri Nur Anggraini Rohmat, Yusup Nur Nur Sarjana, Teysar Adi Savitri Diyas Prabaningrum Setya Budi M Abduh Setya Budi Muhammad Abduh, Setya Budi Muhammad Siringoringo, Rohayana Siti Susanti Siti Susanti Siti Susanti, Siti Sri Mulyani Sri Oktavia Ginting Tambunan, Lia Oktavia Tiara Satwika Purdi Tsurayya Ulfah Tsurayya Ulfah Ulfah, Tsurayya Umiyati Atmomarsono Vannesya Fadjri Prastiwi Visi Andragogi Widiyanto Widiyanto Widya Dwi Pangesti Widya Tamimi Yoga Pratama Yoga Pratama Yosyfa Astiari Yoyok Budi Pramono Yoyok Budi Pramono Yoyok Budi Pramono Zuniati, Neti