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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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Pengaruh Lama Penyimpanan Berbeda Pada Suhu Dingin (4-8ᵒC) Terhadap Nilai pH, Viskositas dan Warna Kefir Susu-Kolostrum Sapi Anggita Safitri; Triana Setyawardani; Juni Sumarmono
ANGON: Journal of Animal Science and Technology Vol 2 No 2 (2020): JURNAL ANGON
Publisher : Fakultas Peternakan Universitas Jenderal Soedirman

Background. This study was conducted to determine effect of different storage times on cold temperature (4-8ᵒc) on pH, viscosity and color of milk-colostrum kefir of cows. The study was conducted on January 6-19, 2020 at the Laboratory of Animal Products Technology, Faculty of Animal Science, Jenderal Soedirman University, Purwokerto. Materials and methods. The materials of study used 3 liter of cow's milk, 3 liter of cow’s colostrum and 300 gram of kefir grain. The study used mixing of kefir by 50% of cow's milk, 50% of cow's colostrum and 5% of kefir grain with 24-hour incubation time at room temperature. Kefir products that have been incubated for 24 hours were filtered to separate kefir and kefir grains, then kefir was separated into 5 treatments P0 (day 0), P1 (day 3), P2 (day 6), P2 (day 6), P3 (day 9) and P4 (day 12). Sample that was used in each treatment was 300 ml and was stored in different jars in a refrigerator at 4-8°C. All treatment was measured for pH, viscosity and color of kefir. The method of study used an experimental method with Completely Randomized Design (CRD) which was carried out 4 replications. The data obtained were further analyzed by analysis of variance, then orthogonal polynomial for further test. Results. The results of the analysis showed that the different storage times at cold temperatures (4-8°C) had very significant effect (P<0.01) at the pH of kefir value with an average of 5.44 and the line equation of Y=4.75+0.702X+(-0.11)X2+0.004X3, then had significant effect (P<0.05) at the viscosity of kefir with an average of 253,02 CP and the line equation of Y=175,53+59,33X+(-10.34)X2+0.52X3, and had no significant effect (P>0.05) at colors of kefir (lightness, redness, and yellowness). The results obtained of the pH average value were P0 4.74±0.03, P1 6.05±0.41, P2 5.86±0,19, P3 5.49±0.08, and P4 5.04±0.09. The average results of viscosity were P0 172.85±36.84 CP, P1 285.175±34.25 CP, P2 255.15±53.34 CP, P3 260.50±59.72 CP, and P4 291.43±43.64 CP. Then the average of colors results were devided into 3 names (lightness, redness, and yellowness). Lightness had average value of P0 69.78±5.25, P1 64.33±1.66, P2 67.43±4.01, P3 67.00±0.70, P4 65.98±2.07. Redness had average value of P0 -3,1±0,46, P1 -2,40±0,07, P2 -3,05±0,15, P3 -2.88±0.60, P4 -2.60±0.32 and then yellowness had average value of P0 13.23±2.61, P1 11.78±1.55, P2 11.95±1.63, P3 11.43±0.98, P4 10.85±1.48. Conclusion. The conclusion from this study was the different storage times of milk-colostrum kefir of cows stored in refrigerator temperatures (4-8°C) could cause changes in pH and viscosity values, but produce relatively similar in colors.

Viskositas dan Total Padatan Yogurt Susu Kambing dengan Penambahan Ekstrak Daun Kelor (Moringa oleifera) Nur Hasanah Damayanti; Triana Setyawardani; Kusuma Widayaka
ANGON: Journal of Animal Science and Technology Vol 2 No 3 (2020): JURNAL ANGON
Publisher : Fakultas Peternakan Universitas Jenderal Soedirman

Background. The research objective was to determine the effect of adding Moringa oleifera leaf extract on the viscosity and total solids of goat milk yogurt, and to determine the best percentage of adding Moringa leaf extract to goat milk yogurt. Materials and methods. 10 liters of goat milk, yogurt starter, skim milk, water and moringa leaf extract. The research was conducted using a completely randomized design method (CRD) 4 treatments and 5 repetitions. Treatment R0: Goat milk + 5% yogurt starter + 0% Moringa leaf extract; R1: Goat milk + 5% yogurt starter + 4% Moringa leaf extract; R2: Goat milk + 5% yogurt starter + 8% Moringa leaf extract; and R3: Goat milk + 5% yogurt starter + 12% Moringa leaf extract. The variables measured in the study were viscosity and total solids. Further tests were carried out using the Orthogoal Polynomial Test. Results. The results showed that the addition of Moringa leaf extract to goat's milk yogurt had a very significant effect (P <0.01) on viscosity, and had no significant effect (P> 0.05) on total solids. The average viscosity of yogurt with the addition of Moringa leaf extract was R0 = 456.72 mPa.s; R1 = 98.53 mPa.s mPa.s; R2 = 498.48 mPa.s and R3 = 488.07 mPa.s. The total solids average was R0 = 15.87%; R1 = 15.38%; R2 = 15.08% and R3 = 15.09%. Further test using orthogonal polynomial test, the effect of adding Moringa leaf extract to the viscosity of R2 = 46.96%, and obtained a line equation, namely y = -0.34 x2 + 8.8311x + 441.52. Conclusion. the addition of Moringa leaf extract with different concentrations increased the viscosity of yogurt, but the total solids were relatively the same. The best viscosity was added to yogurt with 4% Moringa leaf extract, with an average of 498.53 ± 0.10 mPa.s.

Pengaruh Lama Simpan Susu Pasteurisasi Rasa Coklat pada Suhu Dingin Terhadap Total Asam dan Kualitas Organoleptik (Rasa, Tekstur, Aroma) Unggul Dzaky Adriawan; Triana Setyawardani; Agustinus Hantoro Djoko Rahardjo
ANGON: Journal of Animal Science and Technology Vol 3 No 1 (2021): JURNAL ANGON
Publisher : Fakultas Peternakan Universitas Jenderal Soedirman

Background. This study aimed to determine the effect of shelf life of chocolate flavored pasteurized milk at cold temperatures on total acid and organoleptic quality (taste, texture, aroma). The research was conducted at the Laboratory of Animal Husbandry Product Technology, Faculty of Animal Husbandry, Jenderal Soedirman University, Purwokerto. Materials and methods. The research was conducted using the RAK experimental method and the organoleptic variables used the RAL method. Treatment that has an effect will be further tested by DMRT. The treatments tested were storage time of 0, 3, 6, 9, 12 days, the measured variable was the total titrated acid level, tested the level of preference for aroma, taste, and texture. Results. The results of analysis of variance showed that storage time had no significant effect (P> 0.05) on total acid. The total acid content was 1.77 - 2.27%. During storage of pasteurized milk, the taste of chocolate had a significant effect (P <0.05) on the level of liking for aroma and texture, but had no significant effect (P> 0.05) on the level of taste preference. The results of the study the effect of storage time on quality and preference on taste had an average value of 12 days = 2.60 ± 1.62 and at 3 days treatment = 3.23 ± 1.15. The results on the quality and level of preference for the texture mean value at 12 days treatment = 2.93 ± 1.44 and the mean value at 0 days treatment = 3.73 ± 0.89. The results showed that the panelists' preferred level of aroma with the lowest average value on the 6 days treatment = 2.70 ± 1.25 and the highest average value at 0 days treatment = 3.56 ± 1.01. The total concentration of titrated acid did not change, the average value was 2.02%. Conclusion. Before and during storage, the liking for the taste quality did not change, the liking for the aroma quality and the texture decreased.

PENGARUH PENAMBAHAN BUBUK BUNGA TELANG TERHADAP TOTAL BAL, ASAM LAKTAT, DAN pH KEFIR SUSU KAMBING Usup Supriatna; Triana Setyawardani; Juni Sumarmono
ANGON: Journal of Animal Science and Technology Vol 4 No 2 (2022): JURNAL ANGON
Publisher : Fakultas Peternakan Universitas Jenderal Soedirman

Background. Kefir has a yellow-white color and a complex nutritional profile. Based on this, the color and content of kefir can be increased for more attractive colors, and the phytochemical content of kefir can be increased by adding other elements. Butterfly pea (Clitoria ternatea) is an element that can be added to goat's milk kefir because it contains antibacterial substances. The purpose of this study was to investigate the effect of adding butterfly bean powder on the total amount of lactic acid bacteria, lactic acid content and pH value in goat milk kefir. Materials and Methods. In the production of goat milk kefir, 24 sample units were used with addition of 0%, 0.5%, 1%, 1.5%, 2% and 2.5% of butterfly pea powder (6 treatments and 4 replicates). The variables in this study were total lactic acid bacteria (log cfu/g), lactic acid level (%), and pH. Results. The effect of the addition of butterfly pea powder on the research variables was that it had no significant effect on total lactic acid bacteria, very significant effect on lactic acid levels, and very significant effect on pH. Total lactic acid bacteria of goat's milk kefir added with butterfly pea powder averaged 9.2±0.18 log cfu/ml to 9.4±0.45 log cfu/ml (P>0.05), lactic acid content had an average lactic acid level in the range of 1.97±0.29% to 3.00± 0.11% (P<0.01), and the pH values had a mean range of 3.29±0.22 to 3.7±0.2 (P<0.01). Conclusion. The addition of butterfly pea powder with a percentage of 0.5% increased lactic acid levels and lowered the pH without inhibiting the growth of lactic acid bacteria.

Pengaruh Penambahan Whey Protein Concentrate terhadap Viskositas, Sineresis dan Water Holding Capacity Yogurt Susu Sapi Rendah Lemak Odi Yusuf Setiadi; Juni Sumarmono; Triana Setyawardani
Bulletin of Applied Animal Research Vol 5 No 1 (2023): Bulletin of Applied Animal Research
Publisher : LPPM Perjuangan University of Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36423/baar.v5i1.1153

Penelitian ini bertujuan untuk mempelajari pengaruh dan taraf terbaik penambahan WPC terhadap viskositas, sineresis dan WHC yogurt susu sapi rendah lemak. Materi penelitian yang digunakan antara lain susu sapi rendah lemak 5.000 g, WPC 200 g dan starter yogurt 5 g. Penelitian dilaksanakan dengan menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan. Penambahan WPC sebanyak 0%, 2%, 4%, 6% dan 8% dari total susu. Variabel yang diukur dalam penelitian adalah viskositas (cP), sineresis (%) dan WHC (%) pada yogurt susu sapi rendah lemak. Data penelitian yang diperoleh dianalisis variansi dan di uji lanjut menggunakan uji orthogonal polynomial. Hasil penelitian menunjukkan bahwa penambahan WPC berpengaruh sangat nyata (P < 0,01) terhadap viskositas, sineresis dan WHC yogurt susu sapi rendah lemak. Nilai viskositas berkisar antara 158,90 ± 9,22 cP sampai dengan 193,10 ± 9,62 cP, nilai sineresis berkisar antara 33,82 ± 1,22% sampai dengan 24,89 ± 1,38%, nilai WHC berkisar antara 35,86 ± 1,11% sampai dengan 40,46 ± 1,33%. Penambahan WPC dengan peningkatan persentase dapat meningkatkan viskositas, menurunkan sineresis dan meningkatkan WHC yogurt susu sapi rendah lemak. Penambahan WPC terbaik untuk meningkatkan kualitas dari yogurt susu sapi rendah lemak yaitu sebanyak 8% dari total susu yang digunakan. Kata kunci : Yogurt, WPC, viskositas, sineresis, WHC.

Yield, Composition, Texture, and Sensory Characteristics of Cottage Cheese Produced with the Incorporation of Different Herb Extracts Triana Setyawardani; Juni Sumarmono; Hidayah Dwiyanti; Naofal Dhia Arkan
ANIMAL PRODUCTION Vol. 25 No.2 (2023)
Publisher : Faculty of Animal Science, Jenderal Soedirman University in associate with the Animal Scientist Society of Indonesia (ISPI) and the Indonesian Association of Nutrition and Feed Science (AINI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jap.2023.25.2.197

Herb cheese is cheese that contains herbs extracted for their antioxidant and bioactive properties. This study aims to determine the impact of adding herb leaf extracts to cottage cheese on its yield, composition, texture, and sensory characteristics. Three different herbs were used to prepare the extracts: bidara (Ziziphus mauritiana), moringa (Moringa oleifera), and bay (Syzygium polynthum). Cottage cheese was made in the the following process: cheese made of full-fat milk (FF), cheese made of low-fat milk (LF), cheese made of low-fat milk + 20% bidara extract (LB), cheese made of low-fat milk + 20% bay extract (LS), cheese made of low-fat milk + 20% moringa extract (LM), cheese made of low-fat milk + 10% bidara extract + 10% bay extract (LBS), cheese made of low-fat milk + 10% bidara extract + 10% moringa extract (LBM), cheese made of low-fat milk + 10% bay extract + 10% moringa extract (LSM) and cheese made of low-fat milk + 6.67% bidara + 6.67% bay + and 6.67% moringa extracts (LBSM). Each treatment was replicated three times. The variables included cheese yield, compositions, texture profile, and sensory characteristics. Herb extracts resulted in a slight variation in cheese yields ranging from 7.73 to 13.8%. Full-cream milk (FF) cheese contained the least moisture, while low-fat bay+moringa (LSM) cheese contained the most protein and the least fat. The texture profile showed a significant difference in hardness, cohesiveness, adhesiveness, gumminess, and chewiness but the springiness and resilience were similar. Herb extracts significantly contributed to the variation of sensory characteristics, including flavor, aroma, texture, and color. Adding herb extracts produces cheese with a slightly grassy aroma and bitter flavor. The addition of bidara, moringa, and bay leaf extracts during the manufacture of cottage cheese from cow milk resulted in the variation in yield, textures, composition, and sensory characteristics. Adding herbs produces cheese with higher moisture content but lower ash content than non-herb cheese. Cheese made with the addition of bay leaf extract had a higher hardness level than the control cheese and cheese added with other herbal extracts. The addition of herbal extracts makes a noticeable color change in cheese.

APLIKASI HIDROKOLOID PADA PRODUK OLAHAN DAGING AYAM SEBAGAI PELUANG USAHA DI KELOMPOK PURBASARI Triana Setyawardani; Agustinus Hantoro Djoko Rahardjo; Aldila Krisnaresanti; Juni Sumarmono; Irfan Fadhlurrohman
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 7, No 1 (2024): MARTABE : JURNAL PENGABDIAN KEPADA MASYARAKAT
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v7i1.83-90

Penambahan hidrokoloid merupakan inovasi pada pengolahan daging ayam, yaitu produk nuget dan sosis yang mampu meningkatkan kualitas produk. Peserta pengolahan adalah istri Kelompok Tani Ternak (KWT) sebanyak 20 orang. Kegiatan pelatihan terdiri dari 3 kegiatan yaitu pembekalan secara teori, praktik produksi nuget dan sosis ayam dengan penambahan hidrokoloid. Peserta dibagi menjadi 4 kelompok dengan menambahkan 3 jenis hidrokoloid yang berbeda (gelatin, karagenan, glukomanan) dan satu produk tanpa penambahan. Hasil produk berupa nuget dan sosis diujikan secara sensori pada 20 panelis semi terlatih. Hasil evaluasi kegiatan, terjadi peningkatan pengetahuan teori tentang produk olahan daging ayam sebanyak 64,7%; peningkatan keterampilan membuat nuget ayam dengan penambahan hidrokoloid sebesar 42,94% dan sosis sebesar 89,5%. Kesimpulan kegiatan yang sudah dilakukan adalah terjadi peningkatan pengetahuan dan keterampilan ibu-ibu peserta pelatihan sebesar 65,71%.

Improved Antioxidant Activity of Low-Fat Herb-Fortified Cottage Cheese Triana Setyawardani; Juni Sumarmono; Hidayah Dwiyanti; Heni Rizqiati; Naofal Dhia Arkan; Tasnim Hunin A. Mohamed
Buletin Peternakan Vol 48, No 1 (2024): BULETIN PETERNAKAN VOL. 48 (1) FEBRUARY 2024
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v48i1.87026

This study aimed to evaluate the properties of low-fat cottage cheese with the addition of herbs. We conducted an experiment with nine treatments, namely P1: whole-milk cottage cheese; P2: low-fat cottage cheese; P3: low-fat cottage cheese + 20% bidara leaf extract; P4: low-fat cottage cheese + 20% bay leaf extract; P5: low-fat cottage cheese + 20% moringa oleifera leaf extract; P6: Low-fat cottage cheese + 10% bidara leaf extract + 10% bay leaf extract; P7: low-fat cottage cheese + 10% bidara leaf extract + 10% moringa oleifera leaf extract; P8: low-fat cottage cheese + 10% bay leaf extract + 10% moringa oleifera leaf extract; and P9: low-fat cottage cheese + 6.67% bidara leaf extract + 6.67% bay leaf extract + 6.67% moringa oleifera leaf extract. The microbial profile of cheese showed that the total LAB count was retained at 6.23-7.25 log CFU/g. While herb-fortified cottage cheese contained a significantly higher level of antioxidants, the lowest cholesterol level was observed in cottage cheese fortified with 20% bidara leaf extract. The general fatty acids in cheese without herb addition were saturated fatty acids (51.94%) and unsaturated fatty acids (15.67%), with palmitic acid being the most predominant fatty acid (36.62%). In conclusion, herbs can improve antioxidant levels and retain total fatty acid in low-fat cottage cheese.

Effect of Chicken Thigh Soaking Time at Temperature 5-10Â°C on Total Microbes and pH Shely Hidayah; Triana Setyawardani; Kusuma Widayaka
Jurnal Ilmu Dan Teknologi Peternakan Indonesia (JITPI) Indonesian Journal of Animal Science and Technology) Vol 8 No 1 (2022): Jurnal Ilmu dan Teknologi Peternakan Indonesia
Publisher : Faculty of Animal Husbandry, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jitpi.v8i1.110

Penelitian bertujuan untuk mengkaji pengaruh waktu perendaman paha ayam pada suhu dingin 5-10ËšC terhadap total mikroba dan pH, mengkaji waktu perendaman paha ayam pada suhu dingin 5-10ËšC dengan level terbaik. Materi penelitian yang digunakan adalah 20 potong paha ayam niaga pedaging, air, es batu, media PCA, akuades, alkohol 70%, larutan buffer, NaCl 0,85%. Metode penelitian secara eksperimen menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 ulangan. Perlakuan yang diberikan adalah R1 yaitu paha ayam dengan dilakukan perendaman air dingin 0 menit (sesaat), R2 yaitu paha ayam dengan dilakukan perendaman air dingin selama 15 menit, R3 yaitu paha ayam dengan dilakukan perendaman air dingin selama 30 menit, dan R4 yaitu paha ayam dengan dilakukan perendaman air dingin selama 45 menit. Hasil penelitian total mikroba diperoleh rataan R1 sebesar 6,20 x 107 cfu/g, R2 sebesar 5,13 x 106 cfu/g, R3 sebesar 3,60 x 106 cfu/g dan R4 sebesar 1,14 x 106 cfu/g dan hasil penelitian pH diperoleh rataan R1 sebesar 5,86; R2 sebesar 6,16; R3 sebesar 6,56 dan R4 sebesar 5,95. Hasil analisis menunjukkan lama perendaman paha ayam pada air dingin 5-10ËšC berpengaruh sangat nyata (P<0,01) terhadap total mikroba dan berpengaruh tidak nyata (P>0,05) terhadap pH. Kesimpulan, perendaman paha ayam pada suhu dingin 5-10ËšC dapat menurunkan jumlah mikroba dan nilai pH-nya tetap. Lama perendaman paha ayam pada suhu dingin 5-10ËšC yang terbaik yaitu 40 menit.

Comparative analysis of physical properties and fatty acid composition of set-yogurt manufactured from different milk types Juni Sumarmono; Triana Setyawardani; Mays Tianling; Nur Aini; Condro Wibowo; Tasnim Hunim Mohamed; Jintana Sangsopha; Zainal Aznam Jelan
jurnal1 VOLUME 6 ISSUE 2, DECEMBER 2023
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v6i2.1148

The increasing consumption of fermented milk products such as yogurt can be attributed to their health benefits as it contains milk-derived essential nutrients and probiotic lactic acid bacteria added as a starter culture. Yogurt is made from different varieties of fresh and reconstituted milk. The unique characteristics of goat milk provide an opportunity to produce yogurt that meets consumers' preferences. This study determined, evaluated and compared the physical properties, fatty acid composition and the nutrient/health index based on the fatty acids profiles of goat's and cow’s milk set yogurt. The yogurt was made from different milk varieties, which were goat's milk, cow's milk, a combination of goat's and cow's milk, commercial pasteurized full-fat cow's milk, and low-fat cow's milk. Physical properties evaluated were spontaneous or free whey, syneresis, water-holding capacity, viscosity, and texture. The composition of fatty acids was determined, grouped, and used to assess the nutrient/health index. The physical differences between yogurt prepared from goat's milk and cow's milk were established. This study revealed 21 different fatty acids in set yogurt made from goat’s and cow's milk, and the goat’s milk yogurt contained 6 fatty acids in the highest proportion. The yogurt contained an average of 62.3% saturated fatty acids and 37.7% unsaturated fatty acids. This study demonstrated the effect of milk varieties on the variation of yogurt's physical properties and fatty acid composition. This information is valuable to establish the ways to enhance the product's quality.

Co-Authors -, Prayitno . Yopi Adi Sampurno Adi Sampurno 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 Andi Febrisiantosa Anggita Safitri Annisa Puspita Dewi Arinie Putriana Sukmawardani Arkan, Naofal Dhia Arya Dwiki Ramadhan Azizah, Fitri Nur Cahyaning Dwi Astuti Claradhita Ayu Shauma Condro Wibowo Cornelius Hari Wibowo Cornelius Hari Wibowo Daffa Nur Daffarrel, Reyhan Dinda Amallia Kurniati Nurjannah DWI HASTUTI Dwi Hastuti Edi Susilo Evy Damayanthi Fadhlurrohman, Irfan Gunawan, Ridha Nur Fadhila 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 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 Naofal Dhia Arkan nFN Miskiyah Nur Aini Nur Aini Nur Hasanah Damayanti Nurwantoro . Odi Yusuf Setiadi Parwito Prayitno - purnama sudarmadji, purnama R Singgih Sugeng Santoso R. Singgih Sugeng Santosa Rayindatria Kusuma Futra Rifda Naufalin Risqiati, Heni Salvian Setyo Prayitno Salwa Putra Samsu Wasito 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 Susanto, Jodi Tasnim Hunim Mohamed Tasnim Hunin A. 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 Zainal Aznam Jelan Zuhri Arbangi

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