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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 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
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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Evaluation of the Physicochemical and Sensory Characteristics of Chicken Sausages Containing Different Types of Chicken Skin I Nyoman Sumerta Miwada; Agus Susilo; I Nyoman Tirta Ariana; Ni Luh Putu Sriyani; Juni Sumarmono
Jurnal Ilmu-Ilmu Peternakan Vol. 34 No. 2 (2024): August 2024
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2024.034.02.8

Abstract

This study aimed to determine the effects of adding chicken skin on the physicochemical and sensory characteristics of chicken sausages. Five sausage chicken formulations were produced with the following compositions: T1: Control (unfortified chicken skin); T2: fortified chicken skin 5%; T3: fortified chicken skin 10%; T4: fortified chicken skin15%; and T5: fortified chicken skin 20%. Our results revealed that the addition of chicken skin significantly (P<0.05) decreased the moisture content but significantly (P<0.05) increased the protein content in chicken sausages. Compared with the control, the sausages with chicken skin had significantly (p<0.05) greater pH values. The CIE L* value was significantly (p<0.05) greater than the CIE a* value compared with those of the control. Compared with the control condition, chicken skin fortification in the range of 5–20% improved the characteristics of chicken sausages. There was an increase in protein and fat contents and in the CIE L* value. The texture profile of the sausage improved, especially its hardness. In the sensory assessment, chicken skin fortification with the chicken sausage mixture improved the level of preference for color and flavour, especially in the T5 treatment.
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

Abstract

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

Abstract

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.
Pengaruh Biokultur pada Air Minum terhadap Konsumsi Pakan dan Pertambahan Bobot Badan Harian (PBBH) Domba Ekor Gemuk Rahmahwati Nurazizah; Agustinah Setyaningrum; Juni Sumarmono
Bulletin of Applied Animal Research Vol 5 No 2 (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.v5i2.1255

Abstract

Bobot badan merupakan parameter produktivitas utama pada domba sebagai ternak potong. Biokultur adalah cairan prebiotik yang dibuat dari rempah-rempah dan buah-buahan yang diekstrak dan dilarutkan bersama larutan gula dan probiotik starter. Biokultur dipercaya mampu meningkatkan performa dan produktivitas domba. Penelitian ini dilakukan untuk mengkaji pengaruh pemberian biokultur pada air minum terhadap konsumsi pakan dan pertambahan bobot harian domba. Domba ekor gemuk jantan umur 12 bulan sebanyak 18 ekor dipelihara selama 6 minggu. Metode penelitian yang digunakan yaitu eksperimental dengan Rancangan Acak Lengkap (RAL), terdiri dari 3 perlakuan dengan 6 kali ulangan sebanyak 6 ekor sampel. Perlakuan terdiri dari P0: 60% rumput odot + 40% konsentrat (kontrol);P1: kontrol + 0.5% biokultur;dan P2: kontrol + 1% biokultur. Data dianalisis menggunakan uji Kruskal Wallis. Hasil penelitian menunjukkan bahwa pemberian biokultur pada air minum terhadap konsumsi pakan berpengaruh signifikan P<0.05. Semakin tinggi pemberian level biokultur maka konsumsi pakan semakin tinggi. Sebaliknya, pemberian biokultur tidak berpengaruh nyata pada pertambahan bobot badan harian P>0.05. Penelitian ini menunjukkan bahwa biokultur dapat meningkatkan konsumsi pakan, namun belum mampu meningkatkan pertambahan bobot badan harian domba ekor gemuk.
Pengaruh Penambahan Direct Fed Microbials Lokal Pada Domba Betina Lepas Sapih Terhadap Pertambahan Bobot Badan Harian, Konsumsi Pakan, dan Konversi Pakan Isma Salsabila Rahmawati; Pambudi Yuwono; Juni Sumarmono
Bulletin of Applied Animal Research Vol 5 No 2 (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.v5i2.1269

Abstract

This study aims to determine the effect of probiotics on PBBH, feed consumption and feed conversion of lamb female Priangan. The research was conducted from November 16, 2021 to January 8, 2022 at LTW Tasikmalaya, West Java. The material was used 18 of female Priangan lamb aged 6 months. The study was conducted with 3 treatments and 6 replications. The treatments include P0 = concentrate + forage; P1 = concentrate + forage + 1% probiotics; P2 = concentrate + forage + 2% probiotics. The observed variables were average daily gain (ADG), feed consumption, and feed conversion. The data obtained were statistically processed using analysis of variance in a completely randomized design (CRD). The results showed that the highest average ADG in the control treatment was 26.00 ± 1.28 grams. The results of the analysis of the addition of probiotics to feed consumption in the form of dry matter, the highest was P2 of 346.73 ± 13.60 grams. The feed conversion calculation results at P2 showed higher results compared to P0 and P1, namely 14.20 ± 0.75. Based on the results of the study it can be concluded that the addition of probiotic products from LTW Tasikmalaya farms has a significant effect on ADG, feed consumption, and feed conversion. The results of the analysis showed that the administration of probiotics with higher concentrations, the resulting ADG decreased while feed consumption and feed conversion increased. Increased feed conversion indicates a lack of efficiency of feed absorbed by the body.
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.
An Exploratory Study of Beef Cattle Farming Systems: A Comparative Analysis of Cut and Carry in Java vs. the Pastoral System in Sumba Island, Indonesia Novie Andri Setianto; Akhmad Sodiq; Juni Sumarmono; Wilhelmus Yape Kii; Rahayu Widiyanti; Imbang Haryoko
Jurnal Agripet Vol 24, No 1 (2024): Volume 24, No. 1, April 2024
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v24i1.34072

Abstract

ABSTRACT. This study aims to explore the differences between beef cattle farming systems in Java and Sumba. The research was conducted using a survey method in three districts, two districts in Central Java and one district in Sumba Island, NTT. Data analysis used a descriptive qualitative approach, with the CATWOE Analysis framework to determine the perspectives of stakeholders involved in the beef cattle farming business system. Beef cattle farming in Java has been characterized by a cut and carry system, while in Sumba with a pasture grazing system. The research shows that the main purpose of cattle rearing in Java is to generate income for the family, so more and more are running enlargement and fattening businesses. Cattle rearing in Sumba is prioritized for savings for traditional purposes. Farmers in Sumba predominantly breed cattle without additional feed to save on maintenance costs. Farmers are still faced with the problem of unfairness in pricing. The study concluded that farmers show adaptive ability in allocating their resources to obtain profits. Differences in farming paradigms need to be considered in the preparation of livestock development programs.(Studi eksploratif pada sistem pemeliharaan sapi potong: analisis komparatif pada sistem cut and carry di jawa dengan sistem penggembalaan pastura di pulau Sumba, Indonesia)ABSTRAK. Peternakan sapi potong di Jawa selama ini dicirikan dengan cut and carry sistem, sedangkan di Sumba dengan sistem penggembalaan di pastura. Penelitian ini bertujuan untuk melakukan eksplorasi lebih mendalam tentang perbedaan sistem usaha peternakan sapi potong di Jawa dengan di Sumba. Penelitian dilakukan dengan metode survey di tiga kabupaten, dua kabupaten di Jawa Tengah dan satu kabupaten di Pulau Sumba, NTT. Analisis data menggunakan pendekatan deskriptif kualitatif, dengan kerangka CATWOE Analysis untuk mengetahui perspektif dari para stakeholders yang terlibat dalam sistem usaha peternakan sapi potong. Penelitian menunjukkan bahwa tujuan utama pemeliharaan sapi di Jawa adalah untuk menghasilkan pendapatan untuk keluarga, sehingga semakin banyak yang lebih menjalankan usaha pembesaran dan penggemukan. Pemeliharaan sapi di Sumba lebih diutamakan untuk tabungan untuk keperluan adat. Peternak di Sumba didominasi pembiakan sapi tanpa tambahan pakan untuk menghemat biaya pemeliharaan. Peternak masih dihadapkan pada permasalahan ketidakadilan dalam penentuan harga. Penelitian menyimpulkan bahwa peternak menunjukkan kemampuan adaptif dalam mengalokasikan sumber daya yang dimiliki untuk memperoleh keuntungan. Perbedaan paradigma beternak perlu untuk diperhatikan dalam penyusunan program pembangunan peternakan.
Kualitas Karkas Domba Lokal yang Diberi Pakan Jerami Padi Fermentasi dengan Suplementasi Minyak Kedelai Peni Patriani; Juni Sumarmono; Wardhana Suryapratama
Jurnal Agripet Vol 10, No 2 (2010): Volume 10, No. 2, Oktober 2010
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v10i2.645

Abstract

Carcass quality of local sheep fed fermented rice straws supplemented with soybean oilABSTRACT. The aim of this study was to determine if supplementation of soybean oil in the ration in order to increase conjugated linoleic acid of meat has concurrent effects on carcass characteristics and qualities of thin-tailed sheep. Sheep were fed fermented ricestraws supplemented with 0, 3 and 6% soybean oil. The experimental design used was a Randomized Completely Block Design. Eighteen sheep with initial age of 6-8 months and initial bodyweight of 17.46 1.61 kg were used. The treatments consisted of soybean oil supplementation 0, 3 and 6%. Variables measured were carcass conformation, GR thickness, backfat thickness, subcutaneous fat score, and kidney and pelvic fat score. Result showed that sheep fed ration with 0 % soybean oil produced carcass with carcass conformation score of 8.50 1.05, GR thickness 11.50 1.05 mm, back fat thickness 2.67 0.82 mm, subcutaneus fat score 3.50 0.55 mm, kidney and pelvic fat score 2.00 0.00. Sheep feed ration with 3% soybean oil; carcass conformation score 8.67 1.21, GR thickness 11.67 1.21 mm, back fat thickness 2.83 0.98 mm, subcutaneus fat score 3.50 0.55, kidney and pelvic fat score 1.83 0.4. Sheep feed ration with 6% soybean oil; carcass conformation score 9.00 1.26, GR thickness 12.50 1.52 mm, back fat thickness 3.33 0.82 mm, subcutaneus fat score 3.50 0.55, kidney and pelvic fat score 1.83 0.41. Score of carcass conformation, thickness of GR, thickness of back fat, score of subcutaneus fat, and score of kidney-pelvic fat were not influenced by supplementation of soybean oil. In conclusion, suplementation soybean oil in the ration to increase conjugetaed linoleic acid has no significant concurrent effect on carcass quality characteristics of local sheep.
Co-Authors 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 Annisa Puspita Dewi Apendi Apendi Ardiyani Puji Rahayu Arkan, Naofal Dhia Arya Dwiki Ramadhan Astri Mardiani Aulia Fisqi Arinda Azizah, Fitri Nur Berlianti, Desi Budi Sustriawan Condro Wibowo Cornelius Hari Wibowo Cornelius Hari Wibowo Daffa Nur Daffarrel, Reyhan Dinda Amallia Kurniati Nurjannah Elis Pujiastuti F M Suhartati Fadhlurrohman, Irfan Hani Arief Irawan Hartati Hartati Helmi Musyaffa Akmal Heni Rizqiati Hidayah Dwiyanti Hidayah Dwiyanti I Nyoman Sumerta Miwada I Nyoman Tirta Ariana 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 Naofal Dhia Arkan Ni Luh Putu Sriyani Niken Handayani Novie Andri Setianto Novie Andri Setianto Nur Aini Nur Aini 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. Rahayu Widiyanti Rahmahwati Nurazizah Rifda Naufalin Risqiati, Heni S Wasito, S Salvian Setyo Prayitno Samsu Wasito Santoso, S. S. Sentosa, Singgih Sugeng Setya Agus Santosa Setyawati, Awalia Putri Shely Hidayah Sri Utami Sulis Setiyorini Sulistyorini, Dewi Wulandari Sulistyowati, M. T. Setyawardani T. Setyawardani, T. Tasnim Hunim Mohamed Tasnim Hunin A. Mohamed Tianling, Mays Triana Setyaward Triana Setyawardani Triana, Arli Nindi Ukhtun Wasliyah Usup Supriatna Uti Nopriani Wardhana Suryapratama Widayaka, K. Wilhelmus Yape Kii Wisnu Widjanarko Yaya Nurhidayat Yulianah Yulianah Yusuf Randi Maugo Zainal Aznam Jelan Zakia Maulida