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All Journal Buletin Peternakan Jurnal Ilmu Ternak Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Penelitian Pascapanen Pertanian Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Journal of the Indonesian Tropical Animal Agriculture Jurnal Peternakan Indonesia Animal Production : Indonesian Journal of Animal Production Jurnal Aplikasi Teknologi Pangan JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Tropical Animal Science Journal Jurnal Aplikasi Teknologi Pangan Martabe : Jurnal Pengabdian Kepada Masyarakat Jurnal Peternakan Nusantara Jurnal Ilmiah Fillia Cendekia Bulletin of Applied Animal Research Canrea Journal: Food Technology, Nutritions, and Culinary Journal Jurnal Triton Jurnal Pengabdian Kepada Masyarakat (JPKM) Tabikpun Tropical Animal Science ANGON: Journal of Animal Science and Technology Jurnal Agripet KOPEMAS Animal Production JIPHO (Jurnal Ilmiah Peternakan Halu Oleo) Prosiding Seminar Nasional Keguruan dan Pendidikan (SNKP)

Juni Sumarmono

Faculty Of Animal Science, Jenderal Soedirman University, Purwokerto, 53123, Indonesia

Author-ID : 392028

Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Mathematics 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.

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.

Kualitas Susu Sapi Pasteurisasi dengan Penambahan Ekstrak Kayu Manis (Cinnamomum burmannii) pada Penyimpanan Dingin Ismiarti Ismiarti; Juni Sumarmono
JURNAL TRITON Vol 14 No 1 (2023): JURNAL TRITON
Publisher : Politeknik Pembangunan Pertanian Manokwari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47687/jt.v14i1.401

Kayu manis (Cinnamomum burmannii) dikenal sebagai rempah dengan kandungan sinamaldehid mencapai 92,0% sehingga berpotensi memperpanjang masa simpan produk susu. Penelitian bertujuan mengetahui efek ekstrak kayu manis yang ditambahkan pada susu sapi pasteurisasi terhadap total asam tertitrasi, nilai pH, kadar air, dan angka reduktase yang disimpan pada suhu 5-10°C. Penelitian menggunakan susu segar dari peternakan sapi perah rakyat di Kabupaten Semarang, Jawa Tengah dan dipasteurisasi menggunakan metode High Temperature Short Time (HTST) selama 15 detik dengan suhu 72°C. Penelitian eksperimen menggunakan Rancangan Acak Lengkap (RAL) pola searah dengan 4 perlakuan dan 5 kali ulangan, dengan uji post-hoc Duncan’s Multiple Range Test (DMRT). Susu pasteurisasi ditambah dengan ekstrak kayu manis 0, 2, 4, dan 6 % (w/w). Pengukuran peubah dilakukan pada hari ke 0, 3, 7, dan 14. Hasil penelitian menunjukkan penambahan ekstrak kayu manis berpengaruh nyata terhadap total asam tertitrasi, namun tidak berpengaruh nyata terhadap angka reduktase selama penyimpanan sampai dengan 14 hari. Penambahan ekstrak kayu manis berpengaruh nyata terhadap pH pada penyimpanan 0 dan 7 hari serta kadar air pada penyimpanan 7 hari. Sementara itu, pada penyimpanan 3 dan 14 hari tidak mempengaruhi nilai pH serta penyimpanan 0, 3, dan 14 hari tidak mempengaruhi kadar air. Kesimpulannya, ekstrak kayu manis yang ditambahkan sampai dengan 6% mampu mempertahankan kualitas susu sampai dengan 7 hari.

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.

Development of Cheese as an Antioxidant Functional Food with the Addition of Orthodox Black Tea I. Fadhlurrohman; T. Setyawardani; J. Sumarmono
Tropical Animal Science Journal Vol. 46 No. 3 (2023): Tropical Animal Science Journal
Publisher : Faculty of Animal Science, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5398/tasj.2023.46.3.367

COVID-19 and the increase in degenerative diseases are the reasons for the high consumption of functional foods. This study investigated the physicochemical, sensory, and functional characteristics of cheese enhanced with orthodox black tea. The primary research materials were 40 liters of fresh cowâ€™s milk, orthodox black tea (OBT), mesophilic bacteria (Lactococcus lactis), animal calf rennet, and CaClâ‚‚. An experimental completely randomized design (CRD) was employed in the study to four treatments, namely control (T0), and the addition of 0.5% OBT (T1), 1% OBT (T2), 1.5% OBT (T3), and 2% OBT (T4). Each treatment was repeated four times and performed in duplicate. The observed variables were physical properties (colors and textures), chemical properties (moisture content, total solids, pH, and total titratable acidity), antioxidant activity, and sensory properties of cheese. The results showed that adding OBT up to 2% produced significantly different levels of pH, total titratable acidity, values (L*, a*, b*), hardness, antioxidant activity, and sensory properties of cheese. No significant difference was observed in the moisture content, total solids, and stickiness of cheese. Conclusively, incorporating OBT up to 2% in cheese making tends to increase the functional properties of cheese that include the a* value, total titratable acidity, and antioxidant activity, but it also decreases the L* and b* values, hardness, and pH value. The panelistâ€™s preference was the highest for cowâ€™s milk cheese with the addition of 0.5% OBT.

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%.

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.

Karakteristik Fisik dan Sensori Kefir Susu Sapi yang Diperkaya dengan Ekstrak Beras Hitam Gallusia Marhaeny Nur Isty; Triana Setyawardani; Juni Sumarmono
JURNAL TRITON Vol 14 No 2 (2023): JURNAL TRITON
Publisher : Politeknik Pembangunan Pertanian Manokwari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47687/jt.v14i2.447

Tujuan penelitian ini mengevaluasi karakteristik fisik dan sensoris kefir susu sapi yang diperkaya dengan ekstrak beras hitam. Fermentasi dilakukan dengan penambahan biji kefir ke dalam susu sapi yang telah ditambah dengan ekstrak beras hitam dengan taraf yang berbeda, yaitu 0, 5, 10, 15 dan 20% (w/w). Peubah yang diamati adalah pH, warna dengan color reader (L*, a*, b*), viskositas (%) dan peubah sensori yang meliputi rasa, tekstur, aroma, warna dan tingkat kesukaan. Data dianalisis dengan analisis variansi dan dilanjutkan dengan uji orthogonal polynomial. Hasil menunjukkan bahwa penambahan ekstrak beras hitam berpengaruh nyata terhadap karakteristik fisik dan sensoris kefir susu sapi, namun tidak berpengaruh nyata terhadap pH. Penambahan ekstrak beras hitam menyebabkan perubahan nyata pada preferensi panelis. Kefir dengan ekstrak beras hitam mempunyai potensi untuk dikembangkan menjadi produk pangan fungsional sebagai makanan yang mengandung antioksidan yang baik dan dari hasil uji organoleptik kefir yang mengandung 10% ekstrak beras hitam paling disukai. Berdasarkan hasil penelitian, penambahan ekstrak beras hitam mengubah karakteristik kefir yang dibuat dari susu sapi Perbedaan penambahan ekstrak beras hitam memberikan pengaruh nyata terhadap sifat fisik (pH dan warna). Secara fisik kefir beras hitam memiliki warna dan viskositas yang relatif sama. Uji sensoris memiliki rasa, tekstur, warna, aroma dan tingkat kesukaan yang berbeda.

Komposisi Proksimat dan Sensori Sosis Daging Domba Masak Oven dengan Kadar Lemak Berbeda Iswoyo Iswoyo; Adi Sampurno; Cornelius Hari Wibowo; Juni Sumarmono; Triana Setyawardani
JURNAL TRITON Vol 14 No 2 (2023): JURNAL TRITON
Publisher : Politeknik Pembangunan Pertanian Manokwari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47687/jt.v14i2.455

Daging domba memiliki potensi untuk diolah menjadi produk sosis emulsi. Kadar lemak dalam adonan daging sangat berpengaruh terhadap kualitas sosis. Penelitian ini bertujuan untuk memahami pengaruh kadar lemak adonan terhadap komposisi proksimat, dan sifat sensori sosis domba emulsi yang dimasak dengan oven. Bahan penelitian adalah daging domba lokal Batur jantan dengan kisaran umur 5-6 bulan yang dicampur dengan lemak domba (sesuai perlakuan: 0, 5, 10, 15, 20 dan 25%). Rancangan penelitian berupa Rancangan Acak Lengkap (RAL) satu faktor, 6 perlakuan dan ulangan sebanyak 4 kali. Perlakuan meliputi P1 (sosis daging domba tanpa penambahan lemak), P2 (sosis daging domba + lemak 5%), P3 (sosis daging domba + lemak 10%), P4 (sosis daging domba + lemak 15%), P5 (sosis daging domba + lemak 20%), dan P6 (sosis daging domba + lemak 25%). Kadar proksimat dari sampel sosis yang teramati meliputi kadar air (56,44 – 65,27%), protein (13,94 – 15,63%), lemak (12,98 – 15,64%), abu (2,27 – 2,93%) serta sifat sensori yang meliputi kesukaan warna, aroma, tekstur, rasa, dan penerimaan (overall) melalui uji panelis. Hasil penelitian menunjukkan komposisi proksimat dan kesukaan warna, aroma, tekstur, rasa dan penerimaan sosis domba oven secara nyata dipengaruhi oleh penambahan lemak. Formulasi adonan sosis yang dapat menghasilkan sosis domba oven dengan sifat optimal yaitu variasi kadar lemak adonan 10% yang menghasilkan sosis dengan kadar air 62,153%, protein 14,634%, lemak 13,601%, abu 2,709%. Hasil analisis sensori menunjukkan tingkat kesukaan terhadap warna, rasa dan penerimaan adalah netral sedangkan tingkat kesukaan terhadap tekstur sosis adalah tidak suka.

Co-Authors A. Mohamed, Tasnim Hunin Adi Sampurno Adi Sampurno Agus Supriatman Agus Susilo Agustinah Setyaningrum Agustinus Hantoro D.R Agustinus Hantoro Djoko Rahardjo Agustinus Hantoro Djoko Rahardjo Agustinus Hantoro Djoko Rahardjo AHADIYAT YUGI R. AHD Rahardjo, AHD Ajizah Khoirul Ummah Akhmad Sodiq Aldila Krisnaresanti, Aldila Ananta, Maghriza Dhafa Anggita Safitri Apendi Apendi Ardiyani Puji Rahayu Arkan, Naofal Dhia Arya Dwiki Ramadhan Astri Mardiani Aulia Fisqi Arinda Azizah, Fitri Nur Berlianti, Desi Budi Sustriawan Caribu Hadi Prayitno Condro Wibowo Cornelius Hari Wibowo Cornelius Hari Wibowo Daffa Nur Daffarrel, Reyhan Dalle, N. S. Dewi, Annisa Puspita Dinda Amallia Kurniati Nurjannah Elis Pujiastuti F M Suhartati Fadhlurrohman, Irfan Hani Arief Irawan Hantoro Djoko Rahardjo, Agustinus Hartati Hartati Hartati Hartati Helmi Musyaffa Akmal Heni Rizqiati Hidayah Dwiyanti Hidayah Dwiyanti I N TIRTA ARIANA I Nyoman Sumerta Miwada I. Fadhlurrohman Ihsan Hilmi Imbang Haryoko Irfan Fadhlurrohman Irfan Fadhlurrohman Isma Salsabila Rahmawati Ismiarti Ismiarti Isty, Gallusia Marhaneny Nur Iswoyo Iswoyo Iswoyo Iswoyo Jintana Sangsopha Khairul Awaludin Kusuma Widayaka Kusuma Widayaka Kusuma Widayaka Laras Pratiwi Lulu'u Wilda Maslachah Mardiati Sulistyowati Mardiati Sulistyowati Mays Tianling Naofal Dhia Arkan Naofal Dhia Arkan Naofal Dhia Arkan Ni Luh Putu Sriyani Niken Handayani Novie Andri Setianto Nur Aini Nur Aini Nurdin . Odi Yusuf Setiadi Pambudi Yuwono Peni Patriani Pradiptya Ayu Harsita Pratiwi, Laras Puji Agueng Sanjaya Pundiswara, Dimas Adhie Putri Dian Wulansari R. Singgih Sugeng Santosa Rahardjo, A. H. D. Rahardjo, A.H.D. Rahayu Widiyanti, Rahayu Rahmahwati Nurazizah Rahmatania, Irvie Rifda Naufalin Risqiati, Heni S Wasito, S Safitri, Anggita Salma, Zalikha Putri Salvian Setyo Prayitno Samsu Wasito Santoso, S. S. Sentosa, Singgih Sugeng Setya Agus Santosa Setyawati, Awalia Putri Shely Hidayah Sijung, Maria Dortiana Sikone, Hilarius Yosef Sri Utami Sulis Setiyorini Sulistyorini, Dewi Wulandari Sulistyowati, M. Supriatna, Usup T. Setyawardani T. Setyawardani, T. Tasnim Hunim Mohamed Tianling, Mays Triana Setyaward Triana Setyawardani Triana, Arli Nindi Ukhtun Wasliyah Usup Supriatna Uti Nopriani Wardhana Suryapratama Widayaka, K. Wilhelmus, kii Yape Wisnu Widjanarko Yaya Nurhidayat Yulianah Yulianah Yusuf Randi Maugo Zainal Aznam Jelan Zakia Maulida

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