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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Joglo Agrointek Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH Bioeksperimen: Jurnal Penelitian Biologi Jurnal Riset Industri Hasil Hutan Syntax Literate: Jurnal Ilmiah Indonesia JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) PROCEEDING ICTESS (Internasional Conference on Technology, Education and Social Sciences) JMM (Jurnal Masyarakat Mandiri) SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Indonesian Journal of Agricultural Research Jurnal Teknologi & Industri Hasil Pertanian Jurnal Pengolahan Pangan Jurnal Teknologi Pertanian AGRITEKNO, Jurnal Teknologi Pertanian Jurnal Teknologi Hasil Pertanian IJECS: Indonesian Journal of Empowerment and Community Services Jurnal Pengabdian dan Peningkatan Mutu Masyarakat (JANAYU) Food Scientia: Journal of Food Science and Technology Research Fair Unisri Journal of Applied Agricultural Science and Technology Prosiding SNPBS (Seminar Nasional Pendidikan Biologi dan Saintek) Journal of Food and Agricultural Product Jakadimas AGRONIMAL: Jurnal Ilmiah Pertanian dan Peternakan
Nanik Suhartatik
Program Studi Teknologi Hasil Pertanian Fakultas Teknologi Dan Industri Pangan Universitas Slamet Riyadi Surakarta
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Pemanfaatan Pati Garut Sebagai Bahan Pengental pada Saus Cabai Keriting dan Rawit Husnun, Fadilah; Hasanah, Amalia L; Suhartatik, Nanik; Mustofa, Akhmad; Sholihah, Efi N; Marwati, Tri; Djaafar, Titiek F; Fajariyah, Anna
AGRITEKNO: Jurnal Teknologi Pertanian Vol 14 No 1 (2025): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2025.14.1.1

Abstract

Chili paste or chili sauce is a popular product among Indonesians. The development of thickening compounds in chili sauce is essential to enhance its functional properties. In the research, an alternative thickening agent for chili sauce will be developed using arrowroot starch. The objective of this research was to analyze physicochemical properties and panelists' acceptance of chili sauce formulated with arrowroot starch as a thickening agent. This research employed an experimental method using a completely randomized design with 2 factors :(1) chili type ratio- 100 g of curly chili: 50 g cayenne chili, 75 g curly chili: 75 g cayenne chili, 50 g curly chili: 100 g cayenne chili, and (2) cooking duration at 3 levels - 15, 30 and 45 minutes. The observed parameters included moisture content, ash content, viscosity, antioxidant activity, total flavonoid content, color, pH, total soluble solids, total titratable acidity, and sensory hedonic attributes. The results showed that the optimal formulation was obtained in the K2T2 treatment (75 g curly chili: 75 g cayenne pepper with a cooking time of 30 minutes). The chili sauce exhibited a moisture content of 69.46%, ash content of 3.45%, viscosity of 160 dPas, total flavonoid content 0.84 mg/g, antioxidant activity of 15.96%. The color ranged from red to orange, with a pH of 4.83, total titratable acidity of 0.06%, and total soluble solids 22%°Brix. Sensory evaluation scores indicated good panelist acceptance with ratings for color 3.53, aroma 3.93, taste 3.67, viscosity 4.07, and overall liking 4.73. These findings suggest that arrowroot starch is a promising thickening agent for chili sauce production, particularly with a 30-minute cooking time. Moreover, the characteristics of the developed chili sauce were not significantly different from those of commercial chili sauces.
Study on The Addition of Honey as a Natural Antimicrobial Agents in Avocado Juice (Persea americana Mill) Suhartatik, Nanik; Mustofa, Akhmad; Wijaya, Danastri; ES, Eko Yuliastuti; Astuti, Beti Cahyaning
Journal of Applied Agricultural Science and Technology Vol. 8 No. 2 (2024): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v8i2.241

Abstract

Unpasteurized avocado juice is a popular food product, considered natural, fresh, and healthy. Microbial contamination in unpasteurized juice is high and can pose health risks to humans. Such processing technology is applied to reduce the level of contamination, such as pasteurization, adding preservatives, cooling/freezing temperature, or adding antimicrobial compounds. Honey has a high sugar content, low pH, contains hydrogen peroxide, and organic acid that can inhibit the growth of pathogenic bacteria. This research aims to determine the antibacterial activity of honey in avocado juice using different types of honey types including honey produced by Apis dorsata (AD), Apis mellifera from wildflowers (AMW), Trigona sp (TG) and A. mellifera from kapok (Ceiba pentandra) (AMC) flowers). The second factor was honey concentration (5, 10, and 15%). The results showed that after 2h of incubation, AD honey inhibited the total coliform bacteria by 98.84% at a concentration of 10%, AMW honey effectively inhibited total Staphylococci by 99.04% at a concentration of 15%, and TG honey successfully inhibited total Salmonella-Shigella bacteria at a concentration of 15%. Therefore, using honey in avocado juice can inhibit the growth of pathogenic bacteria, although it has not reached the minimal limits of fruit juice quality standards. Further research is needed to determine the minimum inhibitory concentration of honey required to inhibit pathogenic bacteria in avocado juice.
Quality of Clarias sp with the addition of ginger (Zingiber officinale) and turmeric (Curcuma longa) in cold storage Fitriyanto, Akbar; Suhartatik, Nanik; Nur'aini, Vivi; Widodo, Harto
AGROINTEK Vol 19, No 3 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i3.24022

Abstract

Apart from being sold in whole form, fish is also sold in ready-to-use fillets. Fillets were easier for buyers because they were practical, easy to use, and clean. The disadvantage of serving in the form of fillets was that they were very susceptible to damage due to the ease of damage. Fish fillets have a high moisture and protein content. Without any protection, this material will quickly deteriorate. This study aimed to determine the effect of ginger and turmeric extracts on catfish fillets stored at cold temperatures The study used a factorial complete randomized design with the ratio of ginger and turmeric extracts as the first factor and storage days as the second factor. The results show that the use of ginger and turmeric as additional ingredients in the storage of catfish fillets was less effective in inhibiting fillet deterioration. The moisture content of the catfish fillets decreased from 82.66% to 70.51% after 6 days of cold storage. The pH value of the catfish fillet increased, while water-soluble protein and TVB-N were varied for some treatments. The pH value of fresh fish fillets without the addition of ginger and turmeric was 5.50 and reached 6.30 after 6 days of cold storage. Fillets with turmeric and ginger have a lower pH (6.15), and the ratio of the rhizome extracts did not significantly affect the pH value. According to the TVBN value, ginger and turmeric extracts could maintain the quality of fish fillets for up to 4 days at cold temperatures. Further research needs to be done to study the effect of packaging on the fresh fillet quality.
Aplikasi edible coating pati garut (Maranta arundinacea) pada apel (Malus sylvestris) potong dengan penambahan jeruk nipis dan daun mint Junianto, Faizal; Widodo, Harto; Suhartatik, Nanik; Karyantina, Merkuria
AGROINTEK Vol 19, No 4 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i4.27761

Abstract

An edible coating is a thin layer of hydrocolloid materials such as polysaccharides, polypeptides, lipids, and composites. Apples are one of the fruits that often undergo minimal processing, such as slicing. Cut apples are susceptible to damage, which can lead to rapid browning, to slow this reaction, an edible coating can be applied. This study aimed to determine the quality of apple slices after being treated with an edible coating made from arrowroot starch with lime juice and mint leaf during storage. This study used a Completely Randomised Design with two factors: storage time (0, 2, 4, and 6 days) and the concentration of lime juice and mint leaf. The results showed that adding lime juice and mint leaf did not significantly affect water content, vitamin C, and weight loss of apple slices, while the longer the storage, the more damaged the sliced apples were. Weight loss, antioxidant activity, total phenols, vitamin C, and total aerobic bacteria decreased during storage. The treatment of adding 13% lime juice and 10% mint leaves was able to suppress the total number of bacteria to 5.77 log 10 CFU / g at a shelf life of 6 days. The treatment of adding mint leaves and lime extract was able to inhibit damage to sliced apples for 6 days of storage
KARAKTERISTIK KIMIA DAN ORGANOLEPTIK COOKIES TEPUNG MOCAF (Modified Cassava Flour) DAN TEPUNG DAUN KELOR (Moringa oleifera) DENGAN VARIASI JENIS PEMANIS: Characteristics of Chemical and Organoleptic Properties of Mocaf Flour and Moringa Leaf Flour Cookies with Variation of Types Sweeteners Suhartatik, Nanik; Mustofa, Ecio; Karyantina, Merkuria
JURNAL TEKNOLOGI PERTANIAN Vol. 14 No. 1 (2025)
Publisher : Prodi Teknologi Pangan Fakultas Pertanian Universitas Islam Indragiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32520/jtp.v14i1.3144

Abstract

Cookies are one of the most popular foods in Indonesia. The taste tends to be sweet, the texture is crunchy, and it has a long shelf life. Generally, cookies are made from wheat flour which contains gluten. Mocaf is an alternative source of carbohydrates and a substitute for wheat flour. Moringa leaf powder was chosen because it is rich in protein, minerals and vitamins. The advantages of adding Moringa leaf flour can improve the quality of the cookies especially the fiber and protein. This study aims to formulate crispy cookies rich protein using moringa leaf and mocaf flour. This studied used two factorial complete randomized design (CRD) with two replications. The factors used were the ratio of moringa leaf flour: mocaf flour (2 : 98 ; 4 : 96 ; 6 : 94) and variations in the type of sweetener (can sugar, arenga sugar, palm sugar). The best cookies were found in samples with 6% moringa leaf and 94% mocaf flour with variations of palm sugar this product contain 5.20% of protein, 2.79% of moisture,1.44% of ash, 20.82% of fat, 3.30% of fiber, 69.74% of carbohydrate, color 4.55 (greenish yellow), taste 3.25 (sweet), aroma 3.90 (slightly unpleasant), crispness 2.55 (not very crispy). Mocaf flour and moringa leaf flour have the potential to increase the functional value of cookies.
Pemanfaatan Rempah Tradisional dalam Peningkatan Mutu dan Daya Simpan Geplak Sirsak (Annona muricata) Firdhauzi, Amila; Saputri, Wikiyas L; Suhartatik, Nanik; Mustofa, Akhmad
AGRITEKNO: Jurnal Teknologi Pertanian Vol 14 No 2 (2025): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2025.14.2.156

Abstract

Geplak is a traditional food from Bantul Regency, Yogyakarta, made from grated coconut and sugar, which is roasted and shaped into small, colorful balls. The increasing consumer demand for natural traditional foods has encouraged the development of geplak with addition of soursop (Annona muricata) and traditional spices, resulting in a functional product with enhanced shelf life. This study aimed to evaluate the effect of adding traditional spices (cinnamon, clove, and nutmeg) on the physicochemical properties and shelf life of soursop geplak during storage. The geplak was prepared from a mixture of coconut, young papaya, and soursop, with each spice added at 0.4% (w/w). The samples were stored at room temperature and analyzed on days 0, 5, 10, and 15. The parameters analyzed included color (Chroma), texture (crispness and hardness), pH, moisture content, water activity (aw), and antioxidant activity (DPPH method). The results showed that cinnamon produced the highest color intensity (22.05) and exhibited the highest antioxidant activity, with only a slight decrease from 82.41% to 79.31% during storage. Nutmeg resulted in the highest hardness (445.51 N) and crispness (3431.9 Nmm) on day 0. The pH increased during storage, with cinnamon reaching 5.52 on day 15. Although moisture content increased significantly, it remained within the acceptable range of the geplak quality standard, while water activity remained relatively stable with an average value of 0.65. The addition of spices, particularly cinnamon, effectively maintained the quality of soursop geplak and extended its shelf life without the use of synthetic additives, in accordance with SNI 01-4298-1996. These findings highlight the potential of soursop geplak as an innovative local functional food.
Pengaruh Pemberian Edukasi Gizi Terhadap Pola Makan Siswa Kelas VIII Di SMP Widya Wacana 1 Surakarta Maria, Agnes; Mustofa, Akhmad; Widanti, Yannie Asrie; Suhartatik, Nanik
Prosiding SNPBS (Seminar Nasional Pendidikan Biologi dan Saintek) 2020: Prosiding SNPBS (Seminar Nasional Pendidikan Biologi dan Saintek)
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (508.951 KB)

Abstract

Edukasi gizi merupakan metode pengajaran untuk memberikan pengetahuan mengenai zat gizi terkandung di dalam suatu makananbeserta pola makan yang benar. Edukasi gizi sangat diperlukan bagi anak sekolah yang rentan memiliki pola makan buruk sehingga dapat menyebabkan resiko obesitas serta beberapa resiko penyakit lainnya. Penelitian ini bertujuan untuk menentukan pengaruh edukasi gizi terhadap pengetahuan mengenai pola makan yang benar pada siswa kelas VIII di SMP Widya Wacana 1 Surakarta. Jumlah responden yang digunakan pada penelitian ini adalah sebanyak 68 responden yang dibagi menjadi 2 kelas yaitu kelas edukasi dan kelas non edukasi. Kelas edukasi dan kelas non edukasi masing-masing berjumlah 34 responden. Kriteria responden yang digunakan yaitu siswa-siswi kelas VIII dengan rentang usia antara 13-15 tahun. Tahapan pelaksanaan intervensi meliputi pengambilan data awal berupa pre-test, kemudian dilakukan pemberian edukasi gizi selama 4x, lalu 2 bulan kemudian dilakukan pengambilan data akhir berupa post-test. Hasil penelitian menunjukkan bahwa pemberian edukasi gizi pada siswa siswi kelas VIII di SMP Widya Wacana 1 Surakarta secara umum kurang dapat memberikan pengaruh dan tidak membuat responden berubah pendapat untuk mengurangi mengkonsumsi junk food. Alasan responden mengkonsumsi junk food adalah karena para responden suka, serta junk food memiliki rasa yang enak dan disajikan dalam waktu yang cepat, selain itu juga memiliki harga yang terjangkau dan mudah ditemukan. Responden pada kelas non edukasi menilai bahwa mengkonsumsi junk food bisa memperbaiki mood mereka.
Peran Edukasi Gizi Terhadap Pengetahuan, Perilaku dan Sikap Konsumsi Remaja di SMK Bhinneka Karya Simo Boyolali Warjito, W; Mustofa, Akhmad; Suhartatik, Nanik
Prosiding SNPBS (Seminar Nasional Pendidikan Biologi dan Saintek) 2020: Prosiding SNPBS (Seminar Nasional Pendidikan Biologi dan Saintek)
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (375.383 KB)

Abstract

Kesehatan merupakan aspek terpenting dalam siklus individu, khususnya remaja. Makanan yang dikonsumsi remaja sangat mempengaruhi status gizi individu. Terutama remaja yang memiliki aktivitas sekolah yang padat, kebanyakan remaja akan memilih makanan cepat saji atau junk food. Pemilihan makanan tersebut termasuk perilaku konsumsi kurang baik, maka diperlukan pendekatan edukatif untuk meningkatkan pengetahuan. Dengan pengetahuan mengenai gizi, diharapkan remaja akan mengatur pola makannya. Penelitian ini bertujuan untuk menyediakan informasi mengenai pengetahuan, perilaku konsumsi dan keterkaitan konsumsi remaja dengan edukasi gizi yang diberikan. Penelitian ini bermanfaat untuk mewujudkan kesadaran mengkonsumsi makanan sehat dan pentingnya pola konsumsi yang baik dan benar. Penelitian dilaksanakan di SMK Bhinneka Karya Simo Boyolali dengan menggunakan responden berusia 15-18 tahun. Metode penelitian yang digunakan yaitu dengan menggunakan angket kuesioner dengan pre-post test group design dengan membagi 2 kelompok (kelompok perlakuan dan kelonpok tanpa perlakuan). Kelompok perlakuan diberikan edukasi gizi. Hasil menunjukan bahwa pemberian edukasi gizi tidak berpengaruh terhadap pengetahuan, perilaku dan sikap konsumsi siswa.
PENGARUH PENAMBAHAN KUBIS MERAH (Brassica oleraceae var.) TERHADAP AKTIVITAS ANTIOKSIDAN DAN TINGKAT KESUKAAN KONSUMEN PADA BISKUIT TEPUNG BIJI RAMBUTAN Ristiana, Linda; Suhartatik, Nanik
Bioeksperimen: Jurnal Penelitian Biologi Vol 1, No 2: September 2015
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/bioeksperimen.v1i2.874

Abstract

Rambutan seed flour could be utilized as a food especially as source of carbohydrate, fat, and protein. Red cabbage could be used as natural food color because of their anthocyanin content. The aims of the research were to investigate the effect of red cabbage to the antioxidant activity and consumer preference of rambutan seed flour biscuit. This research was use completed randomized design with 9 combinations and 2 replications. The results showed that the highest antioxidant activity was biscuit made by 50 g of rambutan seed flour addition and 20% of red cabbage extract, e.i 19.48 % radical scavenging activity (RSA) of DPPH. But biscuit which was most prefere by panel test was only 25 g of rambutan seed flour without any addition of red cabbage extract. Rambutan seed flour and red cabbage addition to the biscuit did affect the antioxidant activity and the consumer preference of the biscuit.
PELATIHAN PENGOLAHAH PASCA PANEN SIRSAK SEBAGAI UPAYA PENINGKATAN PEMBERDAYAAN KELOMPOK KOMPAK Suhartatik, Nanik; Karyantina, Merkuria; Wibowo, Edi
JMM (Jurnal Masyarakat Mandiri) Vol 9, No 1 (2025): Februari
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v9i1.27942

Abstract

Abstrak: Kelompok Tani KOMPAK merupakan kelompok tani yang berada di Dukuh Tumpang, Desa Porang-paring Kecamatan Sukolilo Kabupaten Pati, terletak di lereng Gunung Kendeng yang merupakan gunung berbatu dan tanah cenderung kapur berbatu sehingga tanaman yang tumbuh terbatas, yaitu tanaman tahunan dan tanaman buah-buahan. Buah yang cukup baik berproduksi adalah buah sirsak, pisang, nangka, alpukat. Produksi buah tersebut cukup melimpah dan cepat busuk, sehingga perlu pengolahan lebih lanjut untuk mempelambat kerusakan. Hasil analisis kondisi eksisting mitra adalah kurang tertanganinya hasil panen terutama sirsak yang cukup melimpah, sehingga harga jatuh dan tidak dapat dijual lagi. Hasil panen mudah rusak sehingga perlu ditangani dan diolah menjadi produk lanjutan seperti tepung, produk kering dan produk awetan lainnya. Hasil pengeringan akan diolah lebih lanjut menjadi produk makanan seperti selai, geplak, kerupuk, cookies dan snack stik. Tujuan kegiatan ini adalah meningkatkan kemampuan anggota kelompok dalam mengolah produk sirsak. Metode yang digunakan adalah pelatihan pembuatan olahan sirsak dengan melibatkan pesert secara langsung sehingga mereka mendapatkan pengalaman. Peserta adalah anggota kelompok yang berjumlah 32 orang. Peserta cukup antusias dalam mengikuti pelatihan dan sangat bermanfaat bagi masyarakat. Evaluasi dilakukan melalui wawancara dan angket, hasil menunjukkan bahwa pengetahuan peserta tentang pengolahan buah dan sayur meningkat menjadi 100%, karena selama ini mereka menjual buah dan sayur dalam bentuk segar.Abstract: KOMPAK Farmers Group is a farmer group located in Dukuh Tumpang, Porang-paring Village, Sukolilo District, Pati Regency, located on the slopes of Mount Kendeng which is a rocky mountain and the soil tends to be rocky limestone so that the plants that grow are limited, namely annual plants and fruit plants. Fruits that produce quite well are soursop, banana, jackfruit, avocado. The production of these fruits is quite abundant and rots quickly, so further processing is needed to slow down the damage. The results of the analysis of the existing conditions of partners are that the harvest, especially soursop, is not handled properly, so the price falls and cannot be sold anymore. The harvest is easily damaged so it needs to be handled and processed into further products such as flour, dry products and other preserved products. The drying results will be further processed into food products such as jam, geplak, crackers, cookies and snack sticks. The purpose of this activity is to improve the ability of group members in processing soursop products. The method used is training in making soursop products by directly involving participants so that they gain experience. Participants are group members totaling 32 people. Participants were quite enthusiastic in participating in the training and it was very useful for the community. Evaluation was carried out through interviews and questionnaires, the results showed that participants' knowledge of fruit and vegetable processing increased to 100%, because so far they have been selling fruits and vegetables in fresh form.
Co-Authors Ainun Mardiyah Akhmad Mustofa Alfinda Taju Ulya Ali Djamhuri Amin Syahadi Angraini Mariam Saraswati Anna Mardiana Handayani Artha, Bareta Agdia Pury Arvita Fajar Sholeca Asa Pratita Aninditya Astutiningsih, Fitri Ayu Krisna Hadi, Kesia Uma Bareta Agdia Pury Artha Bernadetha Eden Krisdita Beti Cahyaning Astuti Christiningrum, Yulia Agnes Crisdyana Eko Setyaningsih Dara Chandra Pustika Desy Lustiyani Dewi Ayu Wulandari Setyobudi Diyah Ayu Eka Patmasari Dwi Nurcahyani Dwi Yulia Vina Pratiwi Edi Wibowo Einstivina Nuryandani Eko Yuliastuti E.S Endang S. Rahayu Endang Srijuliani Endang Sutriswati Rahayu Endang Sutriswati Rahayu Erma Ayu Nurcahyani Fadilah Husnun Fadilah Husnun Fajar Eko Prastomo Fajariyah, Anna Firdhauzi, Amila Fitriyanto, Akbar Guntur Satrio Bhakti Harto Widodo, Harto Hasanah, Amalia L Haztien Silmi Triyani Hida Arum Sakura Hidayati, Laras Annisa Husnun, Fadilah Ihfan Bagas Aditya Indrias Tri Purwanti Irvia Resti Puyanda Isnaini Elok Nur Azizah Istiqomah Setyorini Junianto, Faizal Kapti Rahayu Kapti Rahayu Kuswanto Kesia Uma Ayu Krisna Hadi Khabibulloh, Mohammad J M Kirana Swasti Ningrum kurnianti kumala setyaningrum Kurniawan, Yanuar Aldy Lestari, Wida Novia Linda Ristiana Linda Ristiana, Linda Maria, Agnes Merkuria Karyantina Mimin Nurjanah Mita Krisna Murti Muhammad Nur Cahyanto Mustofa, Ecio Mutiara Krisna Putri Nanda Pratiwi Ningrum, Ega Sulistiyo Ningrum, Kirana Swasti Nirwesthi, Kartika K Nugraheni, Ratna Dewi Nugroho, Wahyuningtyas Puji Nur'aini, Vivi Nuraini, Vivi Nurcahyani, Dwi Nurcahyani, Erma Ayu Nurhidayanti Nurhidayanti Nurlisa, Devi Nur’Aini, Vivi Oktavia Permatasari Permatasari, Oktavia Pertiwi, Ria Ponco Mursito Pradana, Ridofan Aji Pranata, Gigih Pundhi Ludiani Hartiwi Rachel Erdha Christyanna Rama Bagaskara Yulianto Renhard Sirumapea Risky mawardi Riyani Saputri, Wikiyas L Saraswati, Angraini Mariam SHAHERTIAN PUTRI, AYUK FEBRIANA Sholihah, Efi N Sirumapea, Renhard Sokhif Saiful Anwar Soraya Habibi Sri . Handayani Sri Handayani Sri Handayani Sri Handayani Sri Raharjo Sri Raharjo Sri Raharjo Srijuliani, Endang Titiek F Djaafar Tri Marwati Triyani, Haztien Silmi Triyono, Kharis Vivi Nuraini Wahyuningtyas Puji Nugroho Wanda Nurwidyana Utami Warjito, W Widya Anggraini Pamungkas Wijaya, Danastri Wulandari, Yustina Wuri Yannie Asrie Widanti Yudha Dwi haryo Bintoro Yudha Dwi Haryo Bintoro Yustina Wuri Wulandari Yustina Wuri Wulandari Yustina Wuri Wulandari Yustina Wuri Wulandari Yustina Wuri Wulandari