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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
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Pengaruh Varian Bubuk Rempah Lokal terhadap Karakteristik Kadar Air, Warna (Hue, Chroma, dan Whiteness Index), Rendemen, dan Persentase Whey Keju Arkan, Naofal Dhia; Setyawardani, Triana; Sumarmono, Juni
Jurnal Ilmiah Fillia Cendekia Vol 9 No 1 (2024): Jurnal Ilmiah Fillia Cendekia
Publisher : Universitas Islam Kadiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32503/fillia.v9i1.5101

Abstract

Penelitian ini bertujuan untuk mengevaluasi pengaruh penambahan varian bubuk rempah lokal yang paling optimal pada keju. Varian bubuk rempah lokal yang digunakan adalah kayu manis (Cinnamomum burmannii), serai (Cymbopogon citratus), dan kunyit (Curcuma longa L.) dengan perlakuan sebagai berikut; P0: keju susu sapi tanpa tambahan bubuk rempah; P1: keju susu sapi + 1% bubuk kayu manis; P2: keju susu sapi + 2% bubuk kayu manis; P3: keju susu sapi + 3% bubuk kayu manis; P4: keju susu sapi + 1% bubuk serai; P5: keju susu sapi + 2% bubuk serai; P6: keju susu sapi + 3% bubuk serai; P7: keju susu sapi + 1% bubuk kunyit; P8: keju susu sapi + 2% bubuk kunyit; P9: keju susu sapi + 3% bubuk kunyit. Penelitian menggunakan rancangan acak lengkap dengan tiga ulangan. Variabel yang diukur meliputi kadar air, Total Asam Tertitrasi (TAT), rendemen, persentase whey, dan warna keju. Kadar air keju berkisar 39,22–61,12%, TAT berkisar 1,08–1,86%, rendemen berkisar 10,89–19,32%, persentase whey berkisar 78,14–88,80%, warna hue berkisar 11,82–26,06%, chroma berkisar 13,49–28,82%, dan Whiteness Index (WI) berkisar 55,86–76,12%. Hasil dianalisis menggunakan analisis variansi (ANOVA) dan Uji Duncan's Multiple Range Test. Berdasarkan hasil penelitian dapat disimpulkan bahwa persentase penambahan bubuk rempah lokal 3% merupakan persentase yang paling optimal pada keju, dengan TAT, rendemen, warna hue, dan chroma tertinggi.
Chemical Composition and Organoleptic Properties of Emulsion-Type Lamb Meat Sausage with Different Fat Levels Iswoyo Iswoyo; Juni Sumarmono; Triana Setyawardani; Adi Sampurno; Cornelius Hari Wibowo
ANIMAL PRODUCTION Vol. 24 No. 2 (2022)
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.2022.24.2.134

Abstract

Various lamb-based processed products have become popular in many countries, including Indonesia that are well known for lamb satay, lamb curry, grilled lamb, and others. Processing lamb meat into sausages is a potential alternative to diversify lamb-based processed food. This study aims to develop a lamb-based processed product in form of emulsion sausage. We used mixed lamb meat and fat of Batur lamb (0, 5, 10, 15, 20 and 25%) that was coarsely ground and added with 2.0% salt, 0.5% dextrose, 0.5% garlic powder, 0.5% pepper powder, 0.3% paprika powder and 0.5% chili powder. Meat, fat, and other ingredients are mixed evenly and then put into collagen casings and measured 10-cm long. Next, the sausage was steamed for +45 minutes, then cooled and drained. We used an experimental method with a Completely Randomized Design (CRD) assigning 6 treatments and 4 replicates. The treatments included T0: Lamb sausage without fat; T1 : Lamb sausage + 5% fat; T2 : Lamb sausage + 10% fat; T3 : Lamb sausage + 15% fat; T4 : Lamb sausage + 20% fat and T5 : Lamb sausage + 25% fat. The observed characteristics of sausages were chemical content (moisture, protein, fat, and ash content) and organoleptic properties (preferred colour, aroma, texture, taste, and acceptability). F test (anova) results showed that the treatment had a significant effect (P<0.05) on the moisture, protein, fat, and ash content of lamb sausage, as well as on preference for colour, aroma, texture, taste, and acceptance of lamb sausage. The results showed that the addition of 10% lamb fat produced emulsion-type lamb sausage with the most optimal characteristics, containing 63.290% water, 15.245% protein, 12.518% fat and 2.536% ash. The preferred colour, aroma, texture, taste and acceptance have satisfied the neutral criteria.
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

Abstract

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.
The Effect of Kecombrang (Etlingera elatior) Extract Addition on Characteristics of Kefir Naufalin, Rifda; Triana Setyawardani; Gunawan, Ridha Nur Fadhila
ANIMAL PRODUCTION Vol. 26 No. 3 (2024)
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.2024.26.3.282

Abstract

. This study aimed to investigate the characteristics of cow's milk kefir using different types of kecombrang extracts (leaves, flowers, and stems) and varying extract concentrations to identify the optimal combination of extract types and concentrations to achieve the highest antioxidant activity in kefir. A completely randomized design (CRD) was employed, factoring the kecombrang extracts (leaf, flower, and stem) and the concentrations (2.5%, 5%, and 7.5%). The kefir characteristic variables were analyzed using ANOVA, followed by Duncan's multiple range test at a significance level of α=5%. The results indicated that the type of kecombrang extract influenced viscosity, color value, antioxidant content, and sensory properties of taste and overall acceptability. Increasing the extract concentration enhanced the color value and viscosity. The optimal kefir formulation was achieved with the addition of 7.5% kecombrang flower extract that resulted in the highest antioxidant content of 74.83%. Cow's milk kefir incorporated with 7.5% kecombrang flower extract contained 90.6% water, 0.99% ash, 2.19% fat, 6.82% protein, and 0.6% carbohydrates, all of which comply with CODEX STAN 243-2003.
Fortifikasi Teh Rosella Ungu (Hibiscus sabdariffa Linn) sebagai Pewarna Alami terhadap Sifat Fisikokimia dan Organoleptik Yogurt Hartati Hartati; Ihsan Hilmi; Daffa Nur; Khairul Awaludin; Irfan Fadhlurrohman; Naofal Dhia Arkan; Juni Sumarmono; Triana Setyawardani
JURNAL TRITON Vol 16 No 1 (2025): JURNAL TRITON
Publisher : Politeknik Pembangunan Pertanian Manokwari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47687/jt.v16i1.936

Abstract

Jutaan manusia di seluruh dunia telah mengonsumsi yogurt. Kandungan dalam yogurt banyak memiliki komponen peptida bioaktif yaitu mengurangi adanya kerusakan sel dalam tubuh dan dapat sebagai antioksidan. Fortifikasi teh rosella ungu (Hibiscus sabdariffa L.) pada yogurt dapat meningkatkan potensi antioksidan. Senyawa antioksidan berfungsi untuk menangkap radikal bebas penyebab penyakit degeneratif. Tujuan penelitian ini adalah mengkaji sifat fisikokimia dan organoleptik pada yogurt dengan fortifikasi teh rosella ungu sebagai pewarna alami. Bahan yang digunakan yaitu susu sapi segar, teh rosella ungu, dan starter Yogourmet. Data penelitian dianalisis dengan ANOVA dilanjutkan uji Beda Nyata Jujur (BNJ). Perlakuan terdiri dari P0 (kontrol), penambahan teh rosella ungu 0,25% (P1); 0,5% (P2); 0,75% (P3); dan 1% (P4). Hasil penelitian menunjukkan bahwa penambahan teh rosella ungu pada yogurt berpengaruh nyata terhadap sifat fisikokimia dan organoleptik yogurt. Penambahan teh rosella ungu dapat mempengaruhi parameter L* (lightness), hue, Whiteness Index (WI), tetapi tidak mempengaruhi parameter a* (redness), b* (yellowness), dan chroma. Nilai pH dan total asam tertitrasi pada yogurt menunjukkan adanya pengaruh nyata (P<0,05) akibat fortifikasi teh rosella ungu. Adanya penambahan teh rosella ungu, terdapat perubahan yang signifikan pada warna, tekstur, dan kesukaan (overall) yogurt, serta pada aroma yogurt. Jadi, penambahan 1% teh rosella ungu dapat digunakan sebagai pewarna alami pada yogurt yang bermanfaat bagi kesehatan.
Sifat Fisikokimia dan Organoleptik Yoghurt dengan Fortifikasi Teh Pandan (Pandanus amaryllifolius Roxb.) Arya Dwiki Ramadhan; Lulu'u Wilda Maslachah; Dinda Amallia Kurniati Nurjannah; Triana Setyawardani; Juni Sumarmono; Irfan Fadhlurrohman; Naofal Dhia Arkan
Jurnal Ilmiah Peternakan Halu Oleo Vol. 6 No. 4 (2024): JIPHO (Jurnal Ilmiah Peternakan Halu Oleo)
Publisher : Jurusan Peternakan Fakultas Peternakan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56625/jipho.v6i4.67

Abstract

Yoghurt merupakan probiotik dari fermentasi susu sapi dengan inokulasi Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus. Pembuatan yoghurt banyak dimodifikasi dengan penambahan bahan lain salah satunya teh daun pandan yang dapat meningkatkan sifat fungsional dan sensoris dari yoghurt. Daun pandan biasa digunakan sebagai zat pemberi warna, menambah aroma dan cita rasa, serta bermanfaat sebagai antioksidan, antidiabetes, dan antikanker. Penelitian dilakukan dengan memberi bahan tambahan berupa teh daun pandan ke dalam yoghurt susu sapi yang telah dipasteurisasi untuk melihat sifat fisikokimia yoghurt dan hasil uji sensoris oleh 20 panelis. Adapun 5 perlakuan yang digunakan yaitu perlakuan kontrol (P0) tanpa penambahan teh daun pandan, serta penambahan teh daun pandan masing-masing perlakuan lainnya 0,25% (P1), 0,50% (P2), 0,75% (P3), dan 1% (P4). Hasil penelitian menunjukkan penambahan teh daun pandan tidak secara signifikan memengaruhi warna, tekstur dan kesukaan pada yoghurt teh pandan namun secara signifikan memengaruhi aroma yoghurt. Warna yang paling disukai oleh panelis yaitu pada P1, sedangkan aroma, tekstur, dan kesukaan paling disukai adalah P0. Sifat fisikokimia yoghurt menunjukkan bahwa penambahan teh daun pandan memengaruhi whiteness index dan chroma, namun tidak memengaruhi pH, total asam tertitrasi, hue, L*, a* dan b*.
PENGARUH JENIS SUSU TERHADAP SINERESIS, WATER HOLDING CAPACITY, DAN VISKOSITAS YOGURT Setyawardani, Erika; Rahardjo, Agustinus Hantoro Djoko; Setyawardani, Triana
ANGON: Journal of Animal Science and Technology Vol 3 No 3 (2021): JURNAL ANGON
Publisher : Fakultas Peternakan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.angon.2021.3.3.p242-251

Abstract

Background. The aim of the study was to determine the effect of different types of milk on syneresis, WHC, and yogurt viscosity. Materials and methods. The research material used include 3 l of pasteurized fresh cow's milk, 3 l of pasteurized fresh goat's milk, 2 l of commercial cow's milk (low fat), 2 l of commercial cow's milk (full fat), 13.5 g commercial yogurt starter and 2.5 g collagen. The research design used was a completely randomized design (CRD) with 5 treatments and 4 replications. The treatments in this study were (P1) fresh pasteurized cow's milk, (P2) fresh pasteurized goat's milk, (P3) commercial cow's milk low fat, (P4) commercial cow's milk full fat, (P5) combination cow's milk and goat's milk. Results. The results of the analysis of variance showed that there was a significant effect (P<0.01) on the value of syneresis, WHC, and viscosity of yogurt. The average of syneresis was 23,75 ± 10,76 % , WHC was 55.02 ± 17.68 %, and viscosity was 841.2 ± 360.7 cP. Conclusion. Yogurt made with full fat commercial milk has high viscosity and WHC but the syneresis value is low.
PENGARUH JENIS SUSU PADA PH, TOTAL ASAM DAN WARNA KEFIR TRADISIONAL Triana, Arli Nindi; Setyawardani, Triana; Sumarmono, Juni
ANGON: Journal of Animal Science and Technology Vol 4 No 1 (2022): JURNAL ANGON
Publisher : Fakultas Peternakan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (819.419 KB) | DOI: 10.20884/1.angon.2022.4.1.p15-25

Abstract

Background. The aim of the study was to determine the effect of the type of milk on pH, total acid and color of traditional kefir. Materials and methods. The research materials used were 2 liters of pasteurized fresh cow's milk, 2 liters of pasteurized goat's milk, 2 liters of a combination of cow's milk and goat's milk (1:1 ratio), 2 liters of full fat commercial milk, 2 liters of low fat commercial milk, kefir seed starter. 150 grams, NaOH and phenolphthalein indicator. The research design used a completely randomized design (CRD) with 5 treatments and 4 replications. The treatments in this study included pasteurized fresh cow's milk (P1), pasteurized fresh goat's milk (P2), 1:1 combination of cow's milk and goat's milk (P3), full fat commercial milk (P4), low fat commercial milk (P5). ) with the addition of a 5% v/v kefir seed starter and an incubation period of 24 hours at room temperature. Results. The results of the analysis of variance showed that there was a very significant effect (P<0.01) on the pH value, total acidity and color of traditional kefir. The average pH value of kefir ranges from 4.1±0.1 to 4.8±0.2; total acid 0.8±0.1% to 2.0±0.1; color 65.7±2.0 to 80.2±4.2. Conclusion. The results can be concluded that Traditional kefir can be produced using various types of milk with the starter culture of kefir seeds resulting in varying pH, total acid and color, so the use of various types of milk as the basic ingredient for traditional kefir production affects product yields.
KECEPATAN LELEH, WARNA DAN TEKSTUR SECARA SENSORIS ES KRIM DENGAN PENAMBAHAN SARI BUAH BIT MERAH (BETA VULGARIS L.) Setiawan, Ayu Rosa; Setyawardani, Triana; Widyaka, Kusuma
ANGON: Journal of Animal Science and Technology Vol 4 No 1 (2022): JURNAL ANGON
Publisher : Fakultas Peternakan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (845.094 KB) | DOI: 10.20884/1.angon.2022.4.1.p51-60

Abstract

Background. The aim of this study was to examine the effect of adding red beetroot juice (Beta vulgaris L.) with different percentages on the melting speed, color and texture of ice cream sensoryly. Materials and methods. Treatment using 100% cow's milk added 0% red beet juice; 7%; 14%; 21%; 28%; Each treatment was repeated 4 times. The study used a completely randomized design (CRD) for the variable melting rate, and a randomized block design (RBD) for sensory tests (color and texture) with 15 semi-trained panelists. The results showed that the treatment had a very significant effect (P<0.01) on the melting speed, color, and texture of ice cream. Results. The results showed that the melting speed of ice cream ranged from 15.22-18.39 minutes/gram following the equation Y= 0.1152x + 15.109 with a coefficient of determination (R2) = 84.65%; the color ranges from 1.80 to 4.13 (dislike-very much) following the equation Y= 0.1152x + 15.109 with a coefficient of determination (R2) = 19.54%; and texture ranged from 2.00–4.00 (dislike-very much) following the equation Y= 0.061x + 2.146 with a coefficient of determination (R2) = 18.20%. Conclusion. Addition of red beet juice as much as 28% the longest melting speed of ice cream compared to other treatments. The addition of 14% red beet juice with a perfect red ice cream color was very liked by the panelists. The addition of 28% red beet juice with an ice cream texture was highly favored by the panelists.
PERBANDINGAN PENGUKURAN PROTEIN METODE BRADFORD DAN TITRASI FORMOL PADA SUSU SEGAR TERHADAP KADAR PROTEIN, LAMA ANALISIS, DAN BIAYA Susanto, Jodi; Setyawardani, Triana; Widodo, Hermawan Setyo
Jurnal Ilmu dan Teknologi Peternakan Vol. 13 No. 1 (2025)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jitp.v13i1.34582

Abstract

Komposisi yang terkandung pada susu merupakan indikator dalam menilai kualitas susu segar. Pemeriksaan kualitas susu sangat penting karena berbagai alasan yang berkaitan dengan kesehatan masyarakat, kepuasan konsumen, dan keberhasilan komersial produk susu.  Penelitian ini dilakukan untuk mengetahui perbedaan metode pengujian protein (Bradford dan Titrasi  formol) pada susu segar terhadap kadar protein, lama analisis, dan biaya. Materi yang digunakan pada penelitian ini adalah sampel susu sapi segar yang diperoleh dari 30 ekor sapi perah. Variabel yang diukur yaitu kadar protein, lama analisis dan biaya yang dibutuhkan untuk setiap metode analisis protein. Data dianalisis menggunakan analisis deskriptif, dan uji T. Nilai kadar protein yang diperoleh dengan metode Bradford berkisar  antara 1,81 - 2,74% dan Titrasi  formol antara 2,2 - 3,7%. Rataan kadar protein dengan metode Bradford 2,23±0,26% dan titrasi  formol 2,96±0,43%. Waktu analisis yang dibutuhkan pada metode Bradford 17 menit dan titrasi  formol  5,15 – 5,6 menit. Rataan waktu dengan metode  Bradford 17±0 menit dan titrasi  formol 5,37±0,12 menit sedangkan biaya yang dibutuhkan pada metode Bradford 2.000,00 Rupiah/sampel dan titrasi  formol 1.164,55-1.170,88 Rupiah/sampel. Rataan biaya yang di butuhkan pada metode Bradford 2.000,00±0 Rupiah/sampel dan Titrasi  formol 1.167,76±1,82 Rupiah/sampel. Hasil Uji T menunjukkan bahwa pengujian kadar protein menggunakan metode Bradford dan titrasi  formol berbeda nyata (P<0,05) terhadap kadar protein, lama analisis dan biaya. Pengukuran kadar protein dengan metode titrasi  formol memberikan hasil yang lebih sensitif terhadap kadar protein susu segar lebih cepat dan biaya analisis lebih murah.
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