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All Journal MEDIA PETERNAKAN - Journal of Animal Science and Technology Jurnal Ilmu Pertanian Indonesia Buletin Peternakan JURNAL ILMU DAN TEKNOLOGI PETERNAKAN Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Penelitian Pascapanen Pertanian Dharmakarya : Jurnal Aplikasi Ipteks Untuk Masyarakat Majalah Kulit, Karet, dan Plastik Warta IHP (Warta Industri Hasil Pertanian) Animal Production : Indonesian Journal of Animal Production JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Jurnal Aplikasi Teknologi Pangan Martabe : Jurnal Pengabdian Kepada Masyarakat Jurnal Surya Masyarakat Jurnal Ilmiah Fillia Cendekia JITPI : Jurnal Ilmu Dan Teknologi Peternakan Indonesia (Indonesian Journal of Animal Science and Technology) Bulletin of Applied Animal Research Canrea Journal: Food Technology, Nutritions, and Culinary Journal Jurnal Surya Masyarakat Jurnal Triton Indonesia Berdaya Jurnal Teknologi Hasil Peternakan ANGON: Journal of Animal Science and Technology Jurnal Agripet Animal Production JIPHO (Jurnal Ilmiah Peternakan Halu Oleo)

Triana Setyawardani

Faculty Of Animal Science, Jenderal Soedirman University, Purwokerto

Author-ID : 377932

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Karakteristik Susu Kerbau Sungai dan Rawa di Sumatera Utara Evy Damayanthi; . Yopi; Hasanatun Hasinah; Triana Setyawardani; Heni Rizqiati; Salwa Putra
Jurnal Ilmu Pertanian Indonesia Vol. 19 No. 2 (2014): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (469.226 KB)

The objective of this research was to investigate the characteristics and differences in quality milk of Water andSwamp buffalo milk in North Sumatera. This research was conducted used complete random design used 30buffalo from three breeding farm in North Sumatera. Buffalo milk were collecting from lactating buffaloes on threetraditional farms located at Patumbak, Lubuk Pakam, and Siborong-borong with extensive farming system. Theresult of this research shown milk production per day for Swamp buffalo is 1 1.5 l and Water buffalo is 6 8 l withquality of Swamp and Water buffalo sequentially are for protein 5.14 ± 0.37% and 4.68 ± 0.41%, fat content 7.52 ±0.98% and 4.13 ± 0.73%, non-fat dry matter (NFDM) 10.61 ± 0.78% and 11.5 ± 0.86%, moisture 81.87 ± 2.26% and80.33 ± 2.33%, milk density 1.030 and 1.036, and then Total Plate Count (TPC) 3.79 x 106 and 5.08 x 105, shownindicated that there ware significant difference in protein, fat content and NFDM (P<0.01). But there is nodifferences in moisture and milk density. TPC shown that Swamp buffalo milk has above the maximum microbespresent in milk. The conclusion of this research is milk production of Swamp buffalo less than River buffalo but hashigher in chemical quality of milk than River buffalo such as protein, NFDM and fat content. Amino acids in Swampbuffalo milk were higher than River buffalo milk. Althought buffalo has less milk production than cow but buffalomilk were higher in all quality tested parameters and have more potential than dairy cow to be developed becausemaintenance of buffalo in North Sumatera is still use traditional method and not yet leading to efforts to obtainmaximum production performance.

Stabilitas Bakteri Asam Laktat Pada Pembuatan Keju Probiotik Susu Kambing Winiati Puji Rahayu; Triana Setyawardani; nFN Miskiyah
Jurnal Penelitian Pascapanen Pertanian Vol 7, No 2 (2010): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v7n2.2010.110-117

Susu kambing adalah salah satu sumber protein hewani yang berpotensi untuk dikembangkan. Keunggulan susu karnbing antara lain kadar laktosa rendah, ukuran globula lemak yang kecil, kadar MCFA (Medium Chain Fatty Acid) dan kadar nukleotida yang tinggi. Susu kambing juga merupakan sumber isolat bakteri asam laktat (BAL) yang bermanfaat bagi kesehatan. Penelitian ini telah berhasil mengisolasi BAL probiotik Lactobacillus rhamnosus dan Lactobacillus plantarum I selanjutnya digunakan untuk mengbasilkan keju fungsional. Penelitian dikerjakan dalam tiga tahapan, yaitu : (1) pemeliharaan dan persiapan kultur BAL, (2) Pembuatan keju dan uji stabilitas BAL, (3) analisis organoleptik dan proksimat keju. Keju lunak probiotik dengan isolat probiotik L. rhamnosus dan L. plantarum l mempunyai stabilitas BAL selama 4 minggu penyimpanan dengan jumlah BAL 10° log CFU/g. Keju yang dihasilkan mempunyai aroma yang sama dcngan keju kambing komersial, tetapi berbeda tekstur dan rasa (P<0,05) terhadap keju kambing komersial. Tekstur keju lunak probiotik mernpunyai kisaran rataan kekerasan 0,115-0,452 N. Kekerasan tekstur secara statistik berbeda nyata (P<O,05) untuk keju lunak dengan penggunaan BAL probiotik berbeda. Komposisi kimia keju probiotik memiliki kadar air 56,38-60,58%; kadar protein 13,57-17,40%; lemak 17,66-20,42%; dan kadar abu 2,69-3,19%. Stability Of Lactic Acid Bacteria (LAB) In Probiotic Cheese From Goat MilkGoat milk has low content of lactose, high MCFA, protein and nucleotides. in addition, goat milk is the natural source of lactic acid bacteria that have beneficial effect to the health. This research successfully isolated Lactobacillus rhamnosus and L. plantarum I and then applied those bacteria to cheese made from goat milk. This study was done in three stages, i. e. (1) Preparation of lactic acid bacteria culture, (2) probiotic cheese making and stability testing, (3) chemical analysis and sensory test of the probiotic cheese. LAB in isolate probiotic soft cheese with L. rhamnosus and L. plantarum I was viable for 4 weeks of storage with the number of LAB 10° log CFU/g. The flavor of the resulting cheese was similar to that of commercial goat cheese, but its texture and taste were different (P<0.05) from commercial goat cheese. The hardness of probiotic soft cheese ranged from 0.115 to 0.452 N and the value were significantly different (P<0.05) for soft cheese incomporated different probiotic LAB. The chemical composition of probiotic cheese was moisture 56.38-60.58%; protein 13.57-17.40%, fat 17.66-20.42% and ash 2.69-3.19%.

PENERAPAN TEKNOLOGI KULTUR STARTER DAN GRAINS KEFIR UNTUK MENGHASILKAN MINUMAN SEHAT PADA KELOMPOK TANI TERNAK (KTT) MARGO MULYO BATURADEN Triana Setyawardani
Dharmakarya Vol 10, No 2 (2021): Juni, 2021
Publisher : Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/dharmakarya.v10i2.23147

Program Pengabdian Kepada Masyarakat dengan judul Penerapan Teknologi Kultur Starter Dan Kefir Grains Untuk Menghasilkan Minuman Sehat di KTT Margo Mulyo Baturaden.,dilaksanakan pada bulan Maret-Mei 2018, bertempat di desa Kemutug Lor, Kecamatan Baturaden, Jawa Tengah.Tujuan kegiatan adalah: (1) menghasilkan kefir sebagai minuman sehat, (2) menghasilkan es krim berbahan dasar susu kefir (3) untuk meningkatkan ketrampilan tentang cara mengolah susu menjadi produk kefir dan es krim kefir. Kegiatan diikuti oleh 15 peserta yang merupakan anggota kelompok KTT Margo Mulyo. Metode pengabdian dan tahapan yang dilakukan adalah ceramah, diskusi dan partisipasif (praktek pembuatan olahan). Hasil pengabdian yang dilakukan menunjukkan bahwa (1) peningkatan partisipasi pengetahuan sebesar 46,154%, (2) peningkatan ketrampilan pembuatan es krim peserta sebesar 50.667%, (3) dan peningkatan untuk mengolah minuman kefir sebesar 61,33%. Kesimpulan dari kegiatan ini adalah kelompok KTT Margo Mulyo sudah melakukan pengolahan susu menjadi minuman kefir dan es krim berbahan dasar kefir.

Pengaruh ekstrak nanas (ananas comosus) sebagai agensia bating terhadap kekuatan tarik dan suhu kerut kulit kelinci lokal samak nabati Titik Purwati Widowati; Triana Setyawardani; Dwi Hastuti
Majalah Kulit, Karet, dan Plastik Vol 18, No 1 (2002): Majalah Barang Kulit, Karet, dan Plastik
Publisher : Center for Leather, Rubber, and Plastic Ministry of Industry, Indonesia

The aims of experiment were to find out the effects of concentration of pineapple extract, bating time and their interactions on tensile strength and shrinkage temperature of local rabbit skin, which was tanned by vegetable tanning agent. The materials of this experiment were 27 rabbit skins used as bating object. The experimental design used was completely randomized design (CRD) with factorial treatments 3 x 3. The results of analysis showed that concentration of pineapple extract, bating time and their interactions were not significantly affect (P < 0,05) on tensile strength and shrinkage temperature . The average of the tensile strength at this experiment was 157,394 kg/cm2 and fulfilled the requirement of SNI. 06-0463-1989: Kulit Lapis Doma/Kambing Samak Kombinasi (Krom Nabati), Mutu dan Cara Uji, and shrinkage temperature was 79,70oC that means fulfilled Nayudama’s (1978) did requirement. Key words : pineapple slurry, tensile strength, shrinkage temperature, rabbit skin.

KUALITAS KIMIA, FISIK DAN SENSORI KEFIR SUSU KAMBING YANG DISIMPAN PADA SUHU DAN LAMA PENYIMPANAN BERBEDA triana setyawardani; Juni Sumarmono; Agustinus Hantoro Djoko Rahardjo; Mardiati Sulistyowati; Kusuma Widayaka
Buletin Peternakan Vol 41, No 3 (2017): BULETIN PETERNAKAN VOL. 41 (3) AGUSTUS 2017
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v41i3.18266

The objective of this research was to investigate the chemical, physical and sensory properties of goat milk kefir during storage under different temperatures and storage time. Experimental method, applied completely randomized factorial design. The first factor was temperature (-1 to -5oC; 5 to 10oC and 6 to 10oC) and the second factor was storage time (10; 20 and 30 days) followed by Duncan test. Result showed that temperature, storage time and interaction highly significantly affected (P<0.01) the level of ethanol and FFA, but not affected (P>0.05) on protein content, fat and ash but CO2 level, texture and flavor of kefir were affected by storage time. Kefir viscosity was only affected by storage temperature (P<0.05). Research concluded that storage temperature affected chemical properties such as ethanol, FFA and kefir viscosity,while kefir sensory properties was predominantly affected by storage

Physical and Microstructural Characteristics of Kefir Made of Milk and Colostrum Triana Setyawardani; Juni Sumarmono; Kusuma Widayaka
Buletin Peternakan Vol 44, No 1 (2020): BULETIN PETERNAKAN VOL. 44 (1) FEBRUARY 2020
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v44i1.49130

This research set out to compare the physical and microstructural characteristics of kefir made of milk, colostrum, and milk-colostrum mixes at various proportions. Kefir was made by adding kefir grains to 100% milk (P0), 80% milk + 20% colostrum (P1), 60% milk + 40% colostrum (P3), 40% milk + 60% colostrum (P4), 80% milk + 20% colostrum (P5), and 100% colostrum (P6). Fermentation was allowed under room temperature for 24 hours. The characteristics observed were color values, viscosity, pH, water holding capacity (WHC), syneresis, and microstructure. The result showed that the color of kefir (L* value, lightness); (b* value, yellow-blue), (a*, red-green), and whiteness index (WI) was significantly affected by raw materials. The viscosity of kefir was also affected by the raw materials (p<0.05), in which the kefir made from a mix of 80% milk and 20% colostrum showed the highest viscosity (1524.20 m.Pa.S). However, other characteristics such as pH, WHC, and syneresis were not significantly affected by raw materials. The microstructure of kefir made from 20 to 40% colostrum showed a string and compact protein tissues, while that made from 80 to 100% colostrum showed a clumping gel and concentration dominated by protein and fat tissues. This study demonstrated that milk kefir produced from milk-colostrum mixes posses a yellowish color (b*), low whitenes index, negative a* value, low lightness, whereas kefir made from 100% colostrum showed slightly greenish with low lightness level. Kefir with highest viscosity was produced from combined 80% milk and 20% colostrum. The microstructure of kefir produced from mixes with 40% and 60% colostrum showed a strong, tight, and compact microstructure of protein tissues.

(The Effects of Bromeline Extract of Pineapple as Bating Agent on The Vegatable Tanning of Rabbit's Leather) Prayitno -; Agus Mulyono; Triana Setyawardani
Warta Industri Hasil Pertanian Vol 21, No 02 (2004)
Publisher : Balai Besar Industri Agro

The effects of bromeline extract of pineapple as batting agent on the vegetable tanning of rabbit's leather have been investigated the concentration treatment for bromeline extract were 1%, 1.5% and 2% of bloten weight meanwhile batting process time employed were 30,45,and 60 minutes the design experimental method employed in this research was completely randomaized design (CDR) factorial 3x3 with three reptitions .the testing parameters observed were sewn quality and tearn resistance the showsd thatsewn quality was affected significantly for batting time (p>0.05)but tearn resistance was not significantly influenced ,meanwhile the bromeline extract dosage affected unsignificanttly (p>0.05) on sewn quality as well as on tearn resisntace.by concentration of extract bromeline 1%; 1.5%;and 2% thesewn quality and tearn resistance met indonesian national standard (SNI)of leather glove at 45 and 60 minutes of batting time respectively.

Pengaruh Penggunaan Pektin Nabati dengan Persentase yang Berbeda terhadap Nilai pH dan Total Asam Tertitrasi Yogurt Susu Sapi Naofal Dhia Arkan; Triana Setyawardani; Triana Yuni Astuti
Jurnal Teknologi Hasil Peternakan Vol 2, No 1 (2021): Maret
Publisher : Unpad Press

The research aims to determine the addition of pectin to the production of yoghurt cow’s milk on the pH value and titrated total acid. The material used was 10 liters of cow's milk, 40 grams of pectin, skim milk, yoghurt starter, pH 4 buffer, pH 7 buffer, 1% pp indicator, 0.1 N NaOH solution and distilled water. Experimental research method with Completely Randomized Design (CRD), with 5 treatments, 4 replications, so that there are 20 units. The results of the addition of pectin had no significant effect (P>0,05) on pH value and titrated total acid. The results of the addition of pectin to the manufacture of yogurt have a pH value average of P0 4,69 ± 0,304; P1 4,60 ± 0,354; P2 4,51 ± 0,356; P3 4,41 ± 0,392; P4 4,31 ± 0,431, in the total titrated acid has an average of P0 0,920% ± 0,0867; P1 0,949% ± 0,0948; P2 0,983% ± 0,1132; P3 1,005% ± 0,1176; P4 1,028% ± 0,1178. The addition of pectin up to 0,8% does not chages value of pH and the titrated total acid to yoghurt cow’s milk.

Modifikasi Sifat Fisik Yogurt Susu Kambing dengan Penambahan Microbial Transglutaminase dan Sumber Protein Eksternal Salvian Setyo Prayitno; Juni Sumarmono; Agustinus Hantoro Djoko Rahardjo; Triana Setyawardani
Jurnal Aplikasi Teknologi Pangan Vol 9, No 2 (2020): Mei 2020
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Penelitian ini bertujuan untuk mempelajari sifat fisik yogurt susu kambing yang dimodifikasi dengan enzim mTGase dan sumber protein eksternal. Sifat fisik yang diamati meliputi sineresis spontan (wheying-off), sineresis, water holding capacity (WHC) dan viskositas. Materi yang digunakan yaitu susu segar kambing etawah, kultur starter yogurt, enzim mTGase, susu skim bubuk, dan whey protein concentrate (WPC). Rancangan percobaan yang digunakan adalah rancangan acak lengkap dengan 4 perlakuan dan 5 kali ulangan. Perlakuan terdiri atas kontrol yaitu susu kambing segar, penambahan mTGase sebanyak 0,03% (w/w), mTGase dan susu skim 1% (w/w), mTGase dan whey protein concentrate 1% (w/w). Susu dikondisikan selama 24 jam pada refrigerator (10˚C) sebelum difermentasi menjadi yogurt. Parameter yang diuji berupa wheying-off, sineresis, water holding capacity, dan viskositas yang diukur 1 jam setelah yogurt dikeluarkan dari refrigerator. Hasil penelitian menunjukkan bahwa enzim mTGase secara signifikan menyebabkan penurunan sineresis, peningkatan WHC, dan viskositas, namun tidak menyebabkan perbedaan yang signifikan pada wheying-off yogurt. Kombinasi mTGase dan sumber protein eksternal menurunkan sineresis secara signifikan, namun tidak berpengaruh signifikan terhadap wheying-off, WHC, dan viskositas yogurt. Kombinasi mTGase + WPC 1% menghasilkan kualitas fisik yogurt yang tidak jauh berbeda dengan kombinasi mTGase + skim 1% tehadap semua parameter yang diukur. Berdasarkan hasil penelitian, dapat disimpulkan bahwa sifat fisik yogurt susu sapi dapat dimodifikasi dengan enzim mTGase saja atau kombinasi dengan sumber protein eksternal. Manfaat penelitian ini adalah memberikan informasi penggunaan enzim mTGase yang dikombinasikan dengan WPC atau susu skim 1% ternyata dapat meningkatkan kualitas fisik yogurt. Modification of Physical Properties of Goat Milk Yogurt by Addition of Microbial Transglutaminase Enzyme and External Protein SourcesAbstractThe purpose of this research was to study the modification of the physical properties of goat milk yogurt with the addition of the enzyme transglutaminase (mTGase) and external protein. The benefit of this research was to provide information on methods to improve the quality of yogurt in terms of the physical properties of yogurt. The research used fresh goat milk, dry starter culture, mTGase enzyme, skimmed milk powder, and whey protein concentrate (WPC). A completely randomized design with 4 treatments and 5 replications was used as research design. The treatments were fresh goat milk as control, fresh goat milk with 0.03% w/w mTGase, mTGase and 1% w/w skim milk, mTGase and 1% w/w whey protein concentrate. The milk was stored for 24 hours in a refrigerator (10˚C) prior to fermentation process. Wheying-off, syneresis, water holding capacity and viscosity were then measured at an hour after yogurt was removed from the refrigerator. The results showed that mTGase significantly reduced syneresis, increased WHC, and viscosity, but had no significant effect on wheying-off. The combination of mTGase + external protein sources significantly reduced syneresis, but the effect on wheying-off, WHC and yogurt were not significantly detected. The combination of mTGase + 1% WPC had similar characteristics as mTGase + 1% skim milk. In conclusion, the physical characteristics of yogurt from goat milk could be modified by mTGase enzyme or in combination with external protein sources. The use of mTGase enzyme in combination with WPC or skim milk improves the physical characteristics of yogurt.

Wirausahawan Muda Mandiri dengan Program Pengembangan Kewirausahaan di Universitas Jenderal Soedirman Triana Setyawardani; Kusuma Widayaka; Kusmantoro Edy Sularso; Yusmi Wakhdiati
Jurnal Surya Masyarakat Vol 2, No 1 (2019): November 2019
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jsm.2.1.2019.50-57

Program pengembangan kewirausahaan di Universitas Jenderal Soedirman bertujuan menghasilkan wirausahawan muda mandiri berbasis iptek yang dilaksanakan selama 8 bulan. Peserta adalah mahasiswa Universitas Jenderal Soedirman sebagai calon tenant. Calon wirausahan muda mandiri diseleksi dengan beberpa tahap, yaitu: 1. Seleksi tertulis, 2. Seleksi tertulis tahap 2 dan 3. seleksi wawancara. Seleksi bertujuan untuk mengetahui kemampuan, dan motivasi calon wirausaha. Hasil diperoleh dideskripsikan untuk menjaring calon wirausaha melalui ranking nilai hasil seleksi. Calon wirausaha muda dengan jumlah 59 orang pada seleksi awal dan diperoleh 6 calon wirausaha yang akan dibimbing dan dilatih untuk menjadi wirausaha muda mandiri. Keenam calon wirausaha mempunyai usaha bidang: pengolahan susu; pembuatan sabun kefir; produksi ayam geprek dan fried chiken; produksi wedang jahe; budidaya ternak kelinci dan budidaya jangkrik alas. Kegiatan bagi tenant bertujuan untuk meningkatkan ketrampilan sesuai bidang ilmu yang ditekuni yang dibimbing dan diarahkan melalui pelaksanaan program kewirausahaan. Tenant mendapatkan bimbingan dan pelatihan baik pelatihan manajerial berupa penyusunan proposal bisnis, manajemen keuangan dan pelatihan motivasi diri. Tenant mendapatkan kesempatan magang dan melakukan pemasaran. Tenant diwajibkan untuk membuat proposal bisnis, melakukan magang dan membuat laporan akhir dan mengikuti pameran dari kegiatan yang telah dilakukan. Program pengembangan kewirausahaan juga mendatangkan pakar yang kompeten dibidang ilmunya untuk memberikan pengetahuan dan worshop kepada tenant.Kata kunci: tenant, iptek, wirausaha, mandiriAbstractThe entrepreneurship development program at Jenderal Sudirman University aims to produce independent science-based young entrepreneurs who have been running for 8 months. Participants are Jenderal Sudirman University as tenant. Prosepctive independent young entrepreneurs are selected with several stages, namely: 1. Written selection, 2. Written selection stages 2 and 3. Interview selection. Selection aims to determine the ability, and motivation of prospective entrepreneurs. The results obtained are described to capture potential entrepreneurs through the ranking of the selection results. Prospective young entrepreneurs with a total of 59 people in the initial selection and obtained 6 prospective entrepreneurs who will be guided and trained to become independent young entrepreneurial entrepreneurs. The six prospective entrepreneurs have business fields: milk processing; kefir soap making; production of geprek and fried chicken; production of ginger drink; cultivation of rabbit and cultivation of pedestal crickets. Activities for tenants aim to improve skills in accordance with the fields of study that are guided and directed through the implementation of entrepreneurship programs. Tenant received guidance and training in both managerial training in the form of business proposals, financial management and self-motivation training. Tenant has the opportunity to intern and do marketing. Tenant is required to make a business proposal, do an internship and make a final report and attend an exhibition of activities that have been carried out. The entrepreneurship development program also brings competent experts in the field of science to provide knowledge and workshops to tenants.

Co-Authors -, Prayitno . Yopi A. Mohamed, Tasnim Hunin Adi Sampurno Adi Sampurno Adriawan, Unggul Dzaky Agus Mulyono Agustinus Hantoro Djoko Rahardjo Agustinus Hantoro Djoko Rahardjo Agustinus Hantoro Djoko Rahardjo Agustinus Hantoro Djoko Rahardjo Agustinus Hantoro Djoko Rahardjo Agustinus HD Rahardjo, Agustinus HD Akbar Kresnamargi Lutfhianto Aldila Krisnaresanti, Aldila Ananta, Maghriza Dhafa Andari, Khansa Ghaisani Andi Febrisiantosa Anggita Safitri Arinie Putriana Sukmawardani Arkan, Naofal Dhia Arya Dwiki Ramadhan Astuti, Cahyaning Dwi Azizah, Fitri Nur Claradhita Ayu Shauma Condro Wibowo Cornelius Hari Wibowo Cornelius Hari Wibowo Daffa Nur Daffarrel, Reyhan Damayanti, Nur Hasanah Dewi, Annisa Puspita Dinda Amallia Kurniati Nurjannah DWI HASTUTI Dwi Hastuti Edi Susilo Evy Damayanthi Fadhlurrohman, Irfan Futra, Rayindatria Kusuma Gunawan, Ridha Nur Fadhila Hantoro Djoko Rahardjo, Agustinus Hartati Hartati Hasanatun Hasinah Helmi Musyaffa Akmal Heni Rizqiati Heni Rizqiati Heni Rizqiati Hidayah Dwiyanti Hidayah Dwiyanti Ihsan Hilmi Indra Warman Inggit Alma Evita Yusuf Irfan Fadhlurrohman Irfan Fadhlurrohman Isty, Gallusia Marhaneny Nur Iswoyo Iswoyo Iswoyo Iswoyo Jintana Sangsopha Juni Sumarmono Khairul Awaludin Kusmantoro Edy Sularso Kusuma Widayaka Kusuma Widayaka Kusuma Widayaka Kusuma Widayaka Kusuma Widayaka Linda Agustina Lulu'u Wilda Maslachah Mardiati Sulistyowati Mardiati Sulistyowati Mardiati Sulistyowati Mays Tianling Mulyono, Agus Naofal Dhia Arkan Naofal Dhia Arkan Naofal Dhia Arkan nFN Miskiyah Nur Aini Nur Aini Nur Hasanah Damayanti Nurwantoro . Odi Yusuf Setiadi Parwito Prayitno - purnama sudarmadji, purnama Qonita, Fatiya R Singgih Sugeng Santoso R. Singgih Sugeng Santosa Rahmatania, Irvie Rayindatria Kusuma Futra Rifda Naufalin Risqiati, Heni Safitri, Anggita Salvian Setyo Prayitno Salwa Putra Samsu Wasito Santoso, R Singgih Sugeng Setiawan, Ayu Rosa Setya Agus Santosa Setyawardani, Erika Setyawati, Awalia Putri Shely Hidayah Siti Susanti Sri Raharjo Steffy Nindia Nida Sulistyorini, Dewi Wulandari Sunarto Sunarto Supriatna, Usup Susanto, Jodi Tasnim Hunim Mohamed Tianling, Mays Titik Purwati Widowati Titik Purwati Widowati, Titik Purwati Triana Yuni Astuti Triana Yuni Astuti Triana Yuni Astuti Triana, Arli Nindi Ukhtun Wasliyah Ummi Fadlilah Unggul Dzaky Adriawan Usup Supriatna Widodo, Hermawan Setyo Widyaka, Kusuma Winiati Puji Rahayu Yatimin Yatimin Yulianah Yulianah Yusmi Wakhdiati Yusuf, Inggit Alma Evita Zainal Aznam Jelan Zuhri Arbangi

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