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All Journal Jurnal Gizi dan Pangan Jurnal Teknologi Dan Industri Pangan MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Jurnal Manajemen dan Agribisnis Media Gizi dan Keluarga JURNAL GIZI INDONESIA Media Kesehatan Masyarakat Indonesia Jurnal Penelitian Tanaman Industri Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) agriTECH JFA (Jurnal Fisika dan Aplikasinya) Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Planta Tropika Jurnal Media Gizi Indonesia (MGI) Warta IHP (Warta Industri Hasil Pertanian) GIZI INDONESIA Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) AcTion: Aceh Nutrition Journal Argipa (Arsip gizi dan Pangan) Jurnal Teknologi & Industri Hasil Pertanian Edukasi Islami: Jurnal Pendidikan Islam EKOLOGIA : Jurnal Ilmiah Ilmu Dasar dan Lingkungan Hidup Jurnal Penelitian Tanaman Industri (Littri) Jurnal Pusat Inovasi Masyarakat Jurnal Rekayasa Lampung (JRL) International Journal of Economics, Accounting, and Management Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)

Ahmad Sulaeman

Departemen Gizi Masyarakat, Fakultas Ekologi Manusia (FEMA), Institut Pertanian Bogor, Bogor 16680

Author-ID : 390697

Agriculture, Biological Sciences & Forestry Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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The Study of Correlation Between Heavy Metal Levels in Environment and Autism Case in Samarinda and Bantul Andi Sofyan Hasdam; Hasim; Ahmad Sulaeman; Moh. Hasan Machfoed
Media Kesehatan Masyarakat Indonesia Vol. 16 No. 4: DESEMBER 2020
Publisher : Faculty of Public Health, Hasanuddin University, Makassar

Autism is a disorder of pervasive development in children, which until now,the exact cause is unknown. The strongest allegations are genetic andenvironmental factors, especially heavy metals. This study aims to look therelationship between the occurrence of heavy metals pollution with theautism cases in Samarinda and Bantul. This study was carried out bymeasuring the levels of heavy metals in fish, vegetables, water and soil andalso hair of 30 autistic children and 10 control children in Samarinda and 30autism 4 control in Bantul.All samples were measured their heavy metalcontent (As, Hg, Cd, Pb) at The Central Nuclear Applied Science andTechnology Laboratory in Bandung. The result compares with the standardvalue and were found that the samples was exceeding the heavy metals valuein Samarinda is Arsenic in fish, lead in fish. While in Bantul, Mercury in fish,mercury in vegetable and lead in vegetable. In the hair samples result, thelevel of arsenic, mercury and lead were higher in autism children comparedto controls in Samarinda, while in Bantul only mercury and lead levels arehigher in hair of autism children than controls. Cadmium levelswere nodifference between autistic and control hair both in Samarinda and Bantul.

Pengembangan Formula Minuman Olahraga Berbasis Tempe untuk Pemulihan Kerusakan Otot Mansur Jauhari; Ahmad Sulaeman; Hadi Riyadi; Ikeu Ekayanti
agriTECH Vol 34, No 3 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The purposes of this research were to study sports drink formulation based on tempe for muscle damage recovery and to evaluate the sensory acceptability. Randomized complete design was used in this study, with a single factor was water addition for dissolving the tempe powder, as follows: 500 ml, 600 ml and 700 ml. Each treatment contains protein 23 grams. The tempe powder contained water 5.39%, ash 1.22% dry basis, protein 45.55% dry basis, fat 33.9% dry basis, carbohydrate 13.94% dry basis, Ca 0.14% dry basis, Fe 0.018% dry basis, Na 0.004 % dry basis, Mg 0.06 % dry basis, Cl 0.04% dry basis and K 0.10% dry basis. Hedonic test results of tempe beverages showed that the addition of 600 ml water had the highest value on overall preference (5.42) compared to addition of 700 ml (5.37) and 500 ml (4.92) (p>0.05). Tempe beverages with the addition of 600 ml water had the highest overall acceptability with the value of 80%. Characteristics of these beverages per serving were: protein of 23g, carbohydrate of 48g, fat of 17.11g, energy of 438 kilo calorie, branched chain amino acids (BCAA) of 4161.6 mg, Ca of 72.92 mg, Fe of 9.46 mg, Mg of 33.12 mg, Na of 2.37 mg, Cl of 21.30 mg and K of 54 mg.ABSTRAKPenelitian ini bertujuan untuk mempelajari formulasi minuman olahraga berbasis tempe untuk pemulihan kerusakan otot dengan kandungan gizi yang tepat dan dapat diterima secara sensori. Penelitian ini menggunakan rancangan acak lengkap dengan faktor tunggal yaitu jumlah penambahan air untuk melarutkan tepung tempe yang terdiri dari tiga tingkatan yaitu 500 ml, 600 ml dan 700 ml, dengan masing-masing perlakuan mengandung 23 gram protein. Tepung tempe yang digunakan mengandung kadar air 5,39%, abu 1,22 % berat kering, protein 45,55% berat kering, lemak 33,9% berat kering, karbohidrat 13,94 % berat kering, kalsium 0,14% berat kering, besi 0,018% berat kering, natrium 0,004% berat kering, magnesium 0,06% berat kering, klorida 0,04% berat kering dan kalium 0,10% berat kering. Hasil uji hedonik minuman tempe menunjukkan bahwa penambahan air 600 ml cenderung mempunyai nilai kesukaan secara keseluruhan yang paling tinggi (5,42) dibandingkan dengan penambahan air 700 ml (5,37) dan 500 ml (nilai 4,92) (P>0,05). Minuman tempe dengan penggunaan air 600 ml mempunyai penerimaan secara keseluruhan yang tertinggi dengan nilai 80%. Minuman tersebut mempunyai karakteristik per sajian sebagai berikut kandungan protein 23 gram, karbohidrat 48 gram, lemak 17,11 gram, energi 438 kkal, branched chain amino acids (BCAA) 4161,6 mg, Ca 72,92 mg, Fe 9,46 mg, Mg 33,12 mg, Na 2,37 mg dan Cl 21,30 mg, dan K 54 mg.

Sosialisasi Program Mobil Curhat di Kota Bogor Tahun 2015–2017 Hana Fitria Navratilova; Naufal Muharam Nurdin; Karina Rahmadia Ekawidyani; Ahmad Sulaeman
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 5 No. 2 (2019): Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.5.2.150-158

Nutrition counseling is used as one of the strategies to improve nutritional status and reduce the risk of metabolic syndrome through information transfer about balanced diet. As part of the community service program, Faculty of Human Ecology, IPB University collaborated with Bogor Municipality Health Office launched a mobile health counseling services in July 2014 to increase access to health services in Bogor, Indonesia, which includes nutrition counseling, detection of non-infectious diseases, HIV detection, and family counseling. The service runs across areas in Bogor city two to three times per month, attracted approximately 50 visitors per run. The program aimed to identify the nutritional status of visitors of mobile health counseling services. Primary data collected in this program were obtained using interview and direct measurement. Counseling was initiated by obtaining age and body height data through interview, while the body weight, Body Mass Index (BMI), and total body fat was measured using a portable body composition analyzer. Based on data collected between March 2015 and November 2017 (n = 1769) showed that majority of visitors were female (61.8) with largest age group were 40 to 49 years old (23.6) followed by age group of 50 to 59 years old (20.9). Half of the clients (50.4) have a normal nutritional status (BMI 18.5–25 kg/m2), but more than half (61.3) had a percentage of total body fat above normal value. Although the results have not been able to describe the nutritional status profile of Bogor residents, it can be a reference in formulating a nutrition program suitable for healthy populations.

PERCEPTIONS AND LIPID PROFILES OF MIXED HERBAL DRINK (GARLIC, GINGER, LEMON, HONEY, AND APPLE VINEGAR) CONSUMERS WITH HYPERCHOLESTEROLEMIA Ahmad Muthi Abdillah; Ahmad Sulaeman; Tiurma Sinaga
Media Gizi Indonesia Vol. 15 No. 3 (2020): JURNAL MEDIA GIZI INDONESIA
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v15i3.167-172

Cholesterol-lowering herbal treatment made from natural ingredients are believed to be able to replace modern medicine even though it has not been scientifi cally proven. Purpose of this study was to test perceptions of customers and eff ects of mixed herbal drink on lipid profi le of consumers with hypercholesterolemia. Study was conducted using cross sectional study design consisted of three stages, that is survey, questionnaire data collection, and medical record data collection. The research subjects were selected by stratifi ed random sampling, which subjects were consumers of mixed herbal drink in total of 55 people, both men and women. Data was collected through interviews of questionnaires covering subject characteristics, subject perceptions of mixed herbal drink, and their medical record data before and after consumption of mixed herbal drinks. Paired T-test were used to observe the diff erences in subject lipid profi le before and after consumption of mixed herbal drink. Consumer perceptions toward health aspects showed that 83.7% of subjects experienced a decrease in cholesterol after consuming mixed herbal drink. Consumer emotional perception showed that 90.9% of subjects feel healthier and fi lter after consuming mixed herbal drink. Results of subject medical records on lipid profi le showed a decrease in total cholesterol, LDL, and triglycerides (p<0.05). Based on perceptions and medical records, it is known that mixed herbal drink can be used as an alternative to traditional cholesterol-lowering medicines.

(The Utilization of Tofu Pressed Cake in The Production of High Dietary Fiber Flour as an Alternative of Functional Food Inggredient) Ahmad Sulaeman; Sulistiani -; Dadang Supriatna
Warta Industri Hasil Pertanian Vol 24, No 02 (2007)
Publisher : Balai Besar Industri Agro

High fiber tofu pressed cake a as by producton manufacturing tofu is posibble to used for raw material on preparing alternative functional food ingredient.This reasearch was designed to study the manufacturing of high fiber flour from tofu pressed cake.The flour flow process chart described as follow.The first flour processed from tofu fresh cake which then dried on drum dryer prior to be milled to become 60 mesh flour.The second one processed from tofu fresh cake which then pressed,sterilized,followed by soaking on sodium metabisulfit 3% for 40 minutes,pressing,freezing,drum drying,and milling to become60 mesh flour.The third one processed from tofu fresh cake which then pressed,sterilized,followed by soaking on sodium metabisulfit 0.1% for 40 minutes,pressing fermentation using neurospora sitophila mould (2,5% for 24 hours),freezing,drum dyring, and milling to become 60 mesh flour.The flour was then analyzed for physico chemical,functional and sencory properties.Soaking in sodium metabisulfit 3% for 40 minutes before drying increase whiteness of flour.Fermentation with neurospora sitophila improve protein digesbility but lower the whitenes.Soaking in sulfit and fermentation increased the flour solubility dietary fiber and descreased unsoluble dietary fiber.The fiber total content in the flour ranged from 46.75 up to 56.24% (db)and the consumption of 25 g of the flour will contribute 50% of the fiber RDA (Recognice Daily Allowance).

Reducing the Electrical Conductivity of ZnO/Ag Nanofiller for Solid Polymer Electrolytes Prepared by Laser Ablation in Polylactic Acid Solution Permono Adi Putro; Nurfina Yudasari; Yulia Irdawati; Ahmad S. Sulaeman; Akhiruddin Maddu
Jurnal Fisika dan Aplikasinya Vol 17, No 2 (2021)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat, LPPM-ITS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12962/j24604682.v17i2.8135

Solid polymer electrolytes (SPEs) are vital components of fast appearing technology for energy storage-conversion devices. Here, SPEs based on silver (Ag) and zinc oxide (ZnO) nanoparticles are prepared by laser ablation in polylactic acid (PLA) at room temperature. The comparison study of PLA, PLA-ZnO, PLA-ZnO/Ag, and PLA-Ag -based SPEs is conducted in pursuance of the electrical conductivity obtained from electrochemical impedance spectroscopy (EIS) characterization. EIS provides comprehensive analyses, including DCand AC conductivities, dielectric constant, and electrical modulus of the samples. Our results show that PLA-ZnO exhibits an appreciable value of DC conductivity, which insignificantly decreases by Ag existence into PLA-ZnO/Ag. This study suggests that PLA-ZnO remains stable by Ag incorporation; hence, PLA-ZnO/Ag has a great potential as SPEs

PENGARUH PROSES M EMBRAN U LTRAFILTRASI DAN ULTRAVIOLET TERHADAP KOMPOSISI GIZI, SIFAT FISIKOKIMIA DAN ORGANOLEPTIK MINUMAN AIR KELAPA / The Effects of Ultrafiltration and Ultraviolet Process on Nutritional Composition, Physicochemical and Organoleptic SARI INTAN KAILAKU; BUDI SETIAWAN; AHMAD SULAEMAN
Jurnal Penelitian Tanaman Industri Vol 22, No 1 (2016): Maret, 2016
Publisher : Pusat Penelitian dan Pengembangan Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/littri.v22n1.2016.43-51

The obstacle in developing coconut water-based product is its easily altered properties. Ultrafiltration and ultraviolet processing are potential to obtain a longer shelf life for coconut water drink without altering its nutritional values and unique organoleptic properties, unlike other processing techniques e.g. pasteurization and ultra high temperature. Shelf-life estimation experiment showed that ultrafiltration-and- ultraviolet-processed coconut water without any addition of food additives can be stored for 51 days in 00C. The objective of this research was to evaluate the effects of ultrafiltration and ultraviolet treatments on the nutritional, physicochemical and organoleptic properties of coconut water drink. The experiments were carried out at Food Analysis Laboratory, Indonesian Center of Agricultural Postharvest Research and Development, on January-April 2015. Coconut water was flown through the ultrafiltration membrane unit and ultraviolet light unit, samples were collected in three repetitions. Nutritional composition and physicochemical properties of fresh coconut water (FCW) and coconut water drink obtained from ultrafiltration and ultraviolet process (CUU) were evaluated and compared. Organoleptic analysis was done by 20 panelists, observations included quality hedonic (aroma, sweetness, saltiness, sourness and turbidity), and acceptance (preferance and ranking test), comparing FCW and CUU with commercial coconut water drink (CWD). CUU showed indistinguishable nutritional composition and physicochemical characteristics from FCW (p>0,05), except on total sugar (p=0,049), clarity (p=0,001), L* (lightness) (p=0,000) and b* (yellowish) (p=0,002). Panelists gave CUU a statistically equal rank to FCW, and better than CWD. The organoleptic characteristics of CUU were concluded as relatively same in saltiness and aroma as FCW, and less intense in sweetness and turbidity compared to CWD. After 10 days storage, panelists level of liking was higher for CUU compared to CWD in color (p=0,004) and general appearance (p=0,016).Keywords: coconut water, nutritional composition, organoleptic properties ultrafiltration, ultraviolet

HUBUNGAN STATUS GIZI, STATUS KESEHATAN DAN AKTIVITAS FISIK DENGAN KEBUGARAN JASMANI ATLET BULUTANGKIS JAYA RAYA JAKARTA - Ismanto; Ahmad Sulaeman; Hadi Riyadi
EKOLOGIA Vol 12, No 1 (2012): JURNAL ILMIAH ILMU DASAR DAN LINGKUNGAN HIDUP
Publisher : Universitas Pakuan

Badminton has been the most popular and preferred game in Indonesia. Indonesia has been participating many world class events and even become the winner several times. However, Indonesias athlete performance for the last ten years were not satisped and it needs improvement considering un-intensive physical exercise, mental orientation, appropriate coaching method, adequate training facilities and optimal nutrition. The aims of thiswas study to determine the relation betweennutrional and health status, including the physical and fittness condition of Jaya Raya Jakarta Badminton athletes. The study was carried out is in Jaya Raya Jakarta,appliying cross-sectional study. The samples were taken purposively from 18 athletes at the age of 17, and the collected data were subsequently edited, arranged in a master table according to the scale, units and norms of the size of each data. The figures are calculated according to the formulas that can apply and convert the list of used references. The data was analyzed using the MS-Excel, SPSS 16.0 and Minitab. The average intakes of energy and nutrients for male Jaya Raya Badminton athletes were about 2931 kcal, 67 grams of protein, 105 grams of fat, 417 grams of carbohydrate and 17 milligrams of iron and women athletes were about 2650 kcal, 64 grams of protein, 93 grams of fat, 389 grams of carbohydrate and 15 milligrams of iron.Based on the level of adequacy, the male athletes are still lack of carbohydrates whereas the female ones are lack of carbohydrates and iron. The average nutritional status of Jaya Raya Badminton Athletes is normally at 21.57 2.27 and most of them are generally in good condition. The athletes 94% show activity metabolic (KM) 2.09. Average scores of physical fitness level (VO2 max) of male athlete is about 49.8 4.6 ml /kg /minute (sufficient) and the female was 41.4 5.6 ml / kg / min (sufficient). The variable related to the level of physical fitness includes nutritional status (p 0.01) and physical activity (p 0.01), in which the variations in physical fitness score of 92.4% is determined by nutritional status and physical activities.Keywords : Nutritional Status, Physical Fitness, Jaya Raya.

KARAKTERISTIK ORGANOLEPTIK DAN KOMPOSISI ZAT GIZI MINUMAN CHICKEN ESSENCE YANG DIBUAT DENGAN PRESSURE COOKING Ahmad Sulaeman; Erna Puspasari; Eny Palupi; M Jevi Rachman
GIZI INDONESIA Vol 45, No 1 (2022): Maret 2022
Publisher : PERSATUAN AHLI GIZI INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36457/gizindo.v45i1.618

Chicken essence (CE) is a type of functional food with various health benefits. This study aims to develop CE derived from broiler chicken at 3 different ages of slaughtering. CE was made by pressure cooking method for 4 hours and with the addition of red ginger, brown sugar, honey, and sesame oil. Organoleptic tests were performed. Color, pH, total dissolved solids, and viscosity were determined to evaluate the physical characteristics. The evaluation of nutritional value was done by proximate analysis. The amino acid profile of the selected formula was then analyzed. Based on the hedonic test, F2 showed the highest level of acceptance. Physical analysis showed that the pH of developed CE tended to be acidic (pH = 5.44 – 5.65) and had a red color but was not quite light. Total dissolved solid was not significantly different between the formulas. The nutritional evaluation showed that the energy ranged from 77 - 85 kcal, 79.52 - 81.21 percent water, 2.26 - 2.89 percent ash, 13.54 - 15.15 percent protein, and 4.56 - 4.68 percent fat. F2 was determined as the selected formula, but the amino acid score (AAS) was still very low (AAS = 2.3). Therefore, further research needs to improve the quality of chicken essence protein.ABSTRAKChicken essence (CE) merupakan salah satu jenis pangan fungsional dengan beragam manfaat kesehatan. Tujuan penelitian ini adalah mengembangkan CE dari karkas ayam broiler dengan 3 umur potong yang berbeda (21, 28 dan 35 hari). CE dibuat dengan metode pressure cooking selama 4 jam dengan penambahan jahe merah, gula merah, madu dan minyak wijen. Uji organoleptik dilakukan terhadap semua formula dan dibandingkan dengan CE komersil. Analisis fisik dilakukan dengan menilai pH, warna, total padatan terlarut dan viskositas. Evaluasi nilai gizi dilakukan dengan analisis proksimat (air, abu, protein lemak dan karbohidrat). Analisis profil asam amino dilakukan dengan menggunakan ultra performance liquid chromatography (UPLC) terhadap formula terpilih. Hasil penelitian ini menunjukkan tidak ada perbedaan mutu organoleptik antar formula yang dikembangkan. Dibandingkan dengan CE komersil, CE yang dikembangkan memiliki warna yang lebih tidak gelap, lebih tidak beraroma ayam dan anyir, lebih manis, asam dan gurih, dan lebih tidak pahit, namun lebih kurang jernih, kurang homogen dan kurang shininess, lebih kental dan banyak endapan. Berdasarkan uji hedonik, formula dengan umur potong 28 hari, (F2) cenderung memiliki tingkat kesukaan tertinggi. Analisis fisik menunjukkan pH CE yang dikembangkan cenderung asam (pH = 5,44 – 5,65) dan memiliki warna kemerahan namun tidak cerah. Sementara itu, tidak ditemukan perbedaan pada total padatan terlarut. Hasil evaluasi nilai gizi menunjukkan kandungan energi berkisar 77 - 85 kkal, air 79,52 – 81,21 persen, abu 2.26 – 2,89 persen, protein 13,54 – 15,15 persen dan lemak 4,56 – 4,68 persen. F2 ditentukan sebagai formula terpilih, namun Skor asam amino (SAA) masih sangat rendah (SAA = 2,3). Oleh karena itu, perlu dilakukan penelitian lanjtuan untuk meningkatkan kualitas protein CE. Kata kunci: ayam broiler, chicken essence, nilai gizi, pangan fungsional

Program Pendampingan Balita Gizi Kurang di Desa Mlokomanis Wetan, Kabupaten Wownogiri Ahmad Sulaeman; Sarwititi Sarwoprasodjo; Rinanda Dwi Saputri; Larasati Khairunnisa
Jurnal Pusat Inovasi Masyarakat (PIM) Vol. 2 No. 3 (2020): Juni 2020
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat, Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (410.66 KB)

Toddler nutritional status is an important thing to note because toddlers are a stage of life which is an important point of physical and cognitive growth of children, including the first 1000 days of life (1000 HPK). Based on Data on Toddler Nutrition Status in UPTD Ngadirojo Public Health Center, there are 102 toddlers who have undernourished status and 10 of them are in Mlokomanis Wetan Village. Seeing these problems it is felt necessary to create a program that can increase the weight of toddlers who have underweight nutritional status and also improve the knowledge of toddlers' parents about PMT (Supplementary Feeding), diverse foods, and PHBS (Clean and Healthy Behavior) that affect toddler growth and development. The target of this program is four mothers and toddlers with poor nutritional status in Mlokomanis Wetan Village. The activity was carried out through visits which were carried out four times in a period of four weeks. Most of the children under five with poor nutritional status still have diets that are not yet diverse, as well as under-five mothers' knowledge regarding nutrition that is still lacking. Based on the measurement results, only two toddlers who gained weight during the four weeks of the mentoring process. Based on the results of 1x24 hour recall conducted on the second visit, most toddlers still consume foods that are not yet diverse and also environmental hygiene that has not been maintained. The program can be declared successful by using indicators of success in the form of an increase seen from anthropometric measurements. although it is necessary to provide continuous assistance until the nutritional status of children under five returns to normal. Keywords: clean and healthy lifestyle, Mlokomanis Wetan Village, provision of supplementary food, toddler nutrition status

Co-Authors - Ismanto -, Sulistiani Agus Wijaya Soehadi Ahmad Muthi Abdillah Akhiruddin Maddu Alida Harahap Andi Sofyan Hasdam Angelika Ploeger Anggar Pamungkas Apriantini, Astari Arin Tria Agustin Ascobat, Purwantyastuti Aulia, Salma Shafrina Bachti Alisjahbana Budi Setiawan BUDI SETIAWAN Budi Setiawan Clara M Kusharto Clara M. Kusharto Dadang Supriatna Darodjat, Darodjat Deannisa Fajriaty Dewanti Putri Pratiwi Dian Wulandari Drajat Martianto Edi S Mudjajanto Ekowati Handharyani Elida, Sukma Eliza Halim Eny Palupi Erna Puspasari Evy Damayanthi Faisal Anwar Fakhrudin, Mokhamad H. Pasaribu, Fachriyan Hadi Riyadi Hana Fitria Navratilova Hardinsyah Hasim Hidayah Dwiyanti Hidayati, Anggi Puspa Nur I Gusti Bagus Wiksuana I MADE ARTIKA I wayan Teguh Wibawan Ikeu Ekayanti Ikeu Tanziha Indra Kusuma Ismanto, - Kailaku, Sari Intan Karina Rahmadia Ekawidyani Katrin Roosita Kusno Kusno Larasati Khairunnisa Leily Amalia Liana Verdini Lina Lasminingrum Lingga Kusuma M Jevi Rachman M, Makhful MADE ASTAWAN Mahani Mahani Maigoda, Tonny Cortis Mansur Jauhari Maria, Maya Mega Pramudita Rahayu Moh. Hasan Machfoed Muhamad Rizal Martua Damanik Musa Hubeis Naufal Muharam Nurdin Nike Yosephine Nino Yayah Sadiyyah Noorwati Sutandyo Nur Heni Sri Palupi Nurbani Kalsum Nurfina Yudasari Permono Adi Putro Priyono, Harim Puspita, Winny Putri, Pingkan Permata Qurratu Aini Rahayu, Nur Setiawati Ratih Putri Damayati Restuti, Ratna Dwi Rianto Setiabudy Rimbawan , Rimbawan Rimbawan Rinanda Dwi Saputri Rini Purnawati Rizka Febriana Ruhiyat, Dadang Safitri, Debby Endayani Sapta Raharja SARI INTAN KAILAKU SARI INTAN KAILAKU, SARI INTAN Setiawan, Budi Sofya Maya Sri Anna Marliyati Suhartono Suhartono Sulistiani - Suparman Hardinsyah, Suparman Supriatna, Dadang Syartiwidya Syartiwidya Tiurma Sinaga Ujang Sumarwan V Prihananto V. Prihananto Wiwi Febriani Yahdiana Harahap Yulia Irdawati Zakiyah Zakiyah

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