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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Teknologi Lingkungan Universitas Trisakti Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology JURNAL GIZI INDONESIA JURNAL DINAMIKA EKONOMI PEMBANGUNAN Jurnal Pengolahan dan Bioteknologi Hasil Perikanan Jurnal Aplikasi Teknologi Pangan Jurnal Perikanan Universitas Gadjah Mada PENA AKUATIKA : JURNAL ILMIAH PERIKANAN DAN KELAUTAN Jurnal Ilmu dan Teknologi Perikanan Jurnal Airaha Jurnalaquafishunimuda

Fronthea Swastawati

Department Of Fisheries Product Technology Faculty Of Fisheries And Marine Science University Of Diponegoro Semarang Indonesia

Author-ID : 398329

Agriculture, Biological Sciences & Forestry Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Social Sciences Other

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PEMANFAATAN HASIL PERIKANAN SEBAGAI PRODUK BERNILAI TAMBAH (VALUE-ADDED) DALAM UPAYA PENGANEKARAGAMAN PANGAN [Utilization of Fishery Products with Added Value to Support Food Diversification] Tri Winarni Agustini 1) , dan Fronthea Swastawati 1) 1) Staf Pengajar Program Studi Teknologi Hasil Perikanan Jurusan Perikanan FAPRIKAN, Universitas Diponegoro – Semarang Diterima 12 Agustus 2002 /Disetujui 8 April 2003 ABSTRACT Utilization of fishery products efficiently and cooperatively is important to improve esthetical value of the products. Diversification of fishery products is possible to be implemented, both vertically and horizontally. Understanding of their processing technology is very important for fish processors in order to produce healthy products and highly accepted by consumers. In accordance to the government policy about National Food Safety Programs, one of which is to improve the production of processed food, the diversification of fishery processing should be pointed to very focus condition. The consumption of fish is still low in Indonesia (± 21.69 kg per capita per year), while the fishery resources are abundance. Therefore, efforts in increasing consumption of fish by the consumer to reach the target of the national program i.e. 26.5 kg/capita/year are needed. Production of “Value-added” by diversification method is aimed not only to improve consumption but also to create appetizing products for the consumers. Some examples of “Value Added” product that are becoming popular nowadays include: fish ball, milk fish pressed-cooked, fish nuggets, fish sausage, ekado fish, aji furai, etc. Some products had been sold by home industries but is still possible to produce in industrial scale. The raw material used can be from marine or cultured fish and also frozen surimi, that are potential to be implemented in Indonesia.

EFEK KOLAGEN DARI BERBAGAI JENIS TULANG IKAN TERHADAP KUALITAS MIOFIBRIL PROTEIN IKAN SELAMA PROSES DEHIDRASI [Effect of Various Fish Bone Collagens on the Quality of Myofibril Fish Protein During Dehydration Process] Yudhomenggolo Sastro Darmanto; Tri Winarni Agustini; Fronthea Swastawati
Jurnal Teknologi dan Industri Pangan Vol. 23 No. 1 (2012): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Increase in fish fillet export in Indonesia has caused an increase in its waste such as bones, spines, skin and entrails of fish. Fish bones can be processed by demineralization to produce collagen, an important food additive. The effect of addition of 5% of collagen obtained from fresh water, brackish water and sea water fish bone on the fish protein miofibril of grouper was investigated in this research. Water sorption isotherm, Ca-ATPase activity, gel strength, water holding capacity, folding test and viscosity during dehydration process were evaluated. The results showed that collagens made from various fish bones have different Ca-ATPase activity. The reduction rate of Ca-ATPase activity were in accordance with the reduction of water sorbtion isotherm, gel forming ability, water holding capacity, viscosity and folding test during dehydration process.

MUTU ORGANOLEPTIK DAN KIMIAWI TERASI UDANG REBON DENGAN KADAR GARAM BERBEDA DAN LAMA FERMENTASI apri dwi anggo; fronthea - swastawati; Widodo Farid Ma'ruf
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17 No 1 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Terasi merupakan produk fermentasi udang dengan penambahan garam. Fermentasi dengan garam menyebabkan perombakan protein menjadi asam amino misalnya asam glutamat sebagai penghasil cita rasa khas terasi. Kadar garam dan lama fermentasi merupakan faktor penting pada proses pembuatan terasi. Penelitian ini bertujuan untuk menganalisis pengaruh perbedaan konsentrasi garam dan lama fermentasi terhadap kualitas terasi rebon terutama kandungan asam glutamat. Bahan baku yang digunakan pada penelitian ini adalah rebon (Acetes sp.) kering tawar dengan panjang ±2 cm per ekor. Perlakuan garam dengan konsentrasi 2%, 8,5%, 15% dan lama fermentasi (8 hari dan 32 hari). Metode penelitian menggunakan metode experimental field dengan Rancangan Acak Kelompok (RAK) pola split plot in time 3 kali ulangan. Parameter yang diuji meliputi organoleptik, pH, kadar protein, asam glutamat, kadar air dan profil asam amino. Parameter kadar protein, asam glutamat dan profil asam amino pada fermentasi hari ke 32 yang diamati hanya perlakuan konsentrasi kadar garam terbaik pada hari ke 8. Nilai organoleptik terasi berkisar antara 7,65-8,32 artinya produk tersebut dapat diterima konsumen. Nilai pH Nilai pH terasi rebon berkisar antara 7,09 sampai 7,89. Konsentrasi garam 2% pada terasi rebon menghasilkan kadar protein dan asam glutamat tertinggi yaitu 47,14%+0,20 (dry base). Asam amino yang dominan pada terasi rebon adalah asam glutamat dan asam aspartat. Lama fermentasi menyebabkan penurunan asam glutamat terasi rebon.Kata kunci: asam glutamat, fermentasi, garam, rebon

Nutrition Profile and Quality of Milkfish Galantine Added By Different Type and Concentration of Liquid Smoke Fronthea Swastawati; Ima Wijayanti; Suminto Suminto; Dwi Yanuar Budi Prasetyo
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 21 No 3 (2018): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Galantin milkfish is one of the fish diversification products that can be used as a source of nutrition for the community with the specific appearance. To increase the level of product acceptance mainly aroma, liquid smoke is added as a flavoring agent that is safe to consume. This study aimed to determine the effect of the addition of different types of liquid smoke with appropriate concentrations on nutritional profiles (amino acids and fatty acids) and the quality (proximate and hedonic) of galantin milkfish. Experimental design of factorial was used in this research with three different types of liquid smoke, namely redestilation (R), filtration (F), and microencapsulation (M). The concentrations of the three types of liquid smoke usedwere 1% (1), 2% (2), and 3% (3) respectively. The results showed that the influence of the three types of liquid smoke and different concentrations significantly affected the profile of amino acids, fatty acids, moisture content, protein, fat, carbohydrates, energy and hedonic values of milkfish galantin (p<0.05). The dominant amino acid in the product was glutamic acid, while the highest EPA and DHA contents were respectively in F1 and M1 treatments. Water content of milk fish galantin was 69.82% -72.75%, protein 14.56% -16.73%, fat 4.03% -6.14%, ash 1.62% -2.84%, carbohydrates 2.86% -3.58%, and energy 111.55-138.90 Kal/100 g. Theresults of the hedonic analysis showed that all the products produced were favored by the panelists.

Characteristics of Physichochemical and Microbiology of Rebon Shrimp Paste using Different Brown Sugar Concentration Sumardianto Sumardianto; Ima Wijayanti; Fronthea Swastawati
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 2 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Shrimp paste is a fermentation product of shrimp and has a distinctive smell and taste. The paste is made from a mixture of shrimp, fish salt and brown sugar. The purpose of this study was to determine the effect of sugar concentrations on the chemical, physical, microbiological and sensory characteristics of shrimp paste. Five differentconcentrations of brown sugar (0; 7.5; 10, and 12.5%) were applied. The shrimp paste was analyzed for their protein content, water content, amino acids, salinity, total sugar content, pH, colour test, viability of LAB and sensory. The sugar concentration significantly affected protein content, water content, total sugar, color, salt and organoleptic (p<0.05), but did not significantly affect on the water content, pH and LAB (p>0.05). The protein levels decreased with the increasing of sugar concentration. The brightness (L*) and redness (a*) were slightly decrease with the increasing of sugar concentration. The shrimp amino acid was dominated by glutamate acid, however, the concentration of amino acids decreased with the increasing concentration of the sugar. Addition of sugar to the shrimp paste improved the acceptance of the panelist, resulting higher score as compared to that of control. The best treatment in this study was the shrimp paste added with 10% sugar having the protein content 29.084%; water content 34.11%; sugar content 15.37%, pH 6.97; L 46.52; salt 13.63%; glutamate acid 23115.83 mg/kg, BAL <10 log CFU/mL and total organoleptic value 8.

PENGGUNAAN PROBIOTIK GUNA PENINGKATAN PERTUMBUHAN, EFISIENSI PAKAN, TINGKAT KELULUSHIDUPAN DAN NILAI NUTRISI IKAN BANDENG (Chanos chanos) (Probiotic Use for Growth Improvement, Feed Efficiency, Survival Rate and Nutrition Value of Milkfish (Chanos chanos)) Diana Chilmawati; Fronthea Swastawati; Ima Wijayanti; Ambaryanto Ambaryanto; Bambang Cahyono
Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Vol 13, No 2 (2018): SAINTEK PERIKANAN
Publisher : Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro

Budidaya bandeng sebagai bahan baku berbagai olahan perlu didukung dengan teknologi yang intensif. Peningkatan kualitas nutrisi bandeng diperlukan untuk memperoleh bahan baku yang tidak hanya banyak tetapi juga bernutrisi. Penambahan probiotik ke dalam pakan bandeng dapat meningkatkan efisiensi pakan agar pakan lebih mudah dicerna dan enzim dapat bekerja lebih efektif. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan probiotik terhadap pertumbuhan, efisiensi pakan, tingkat kelulushidupan dan nilai nutrisi ikan bandeng. Bahan yang digunakan adalah ikan bandeng dengan berat rata-rata 102±2,58 g, pakan bandeng komersil dengan kandungan protein 30% dan probiotik dengan komposisi jamur Saccharomyces cerevisiae, Aspergillus oryzae, bakteri Lactobacillus acidophilus, Bacillus subtilis, Rhodopseudomonas, Actinomycetes dan Nitrobacter. Penelitian dilakukan menggunakan metode eksperimental dengan Rancangan Acak Kelompok dengan dua perlakuan dan 5 kali ulangan. Analisis data menggunakan uji t untuk membandingkan budidaya ikan bandeng perlakuan A yaitu tanpa penggunaan probiotik dalam pakan dan perlakuan B yaitu dengan penggunaan probiotik dalam pakan. Hasil uji t menunjukkan penggunaan probiotik pada pakan berpengaruh nyata (P<0,05) pada pertumbuhan, efisiensi pakan dan nilai nutrisi namun tidak berpengaruh nyata (P>0,05) pada tingkat kelulushidupan ikan bandeng. Penggunaan probiotik pada pakan bandeng memberikan nilai RGR (1.958±0.02%/hari), nilai EPP (78.333±0.745%), kandungan protein (25.794±0.600%) lebih tinggi dan FCR (1.321±0.030) yang lebih baik dari perlakuan tanpa penggunaan probiotik dalam pakan bandeng. Milkfish culture as main raw materia for various processed food needs intensive technology support. Improvement in milkfish nutrition quality is necessary to obtain many raw nutritious materials.The addition of probiotics to milkfish feed is able to improve feed efficiency. Thus, the feed is easier to digest and the enzymes can work more effectively. This study aims to find out the effect of probiotic use on the growth, feed efficiency, survival rate and nutritional value of milkfish. The materials used in thi study were milkfish with an average weight of 102 ± 2.58 g, commercial milkfish feed with 30% protein content and probiotics composed of fungus Saccharomyces cerevisiae, Aspergillus oryzae, Lactobacillus acidophilus, Bacillus subtilis, Rhodopseudomonas, Actinomycetes and Nitrobacter. The study was conducted using an experimental method with a randomized block design with two treatments and 5 repetitions. Data analysis was conducted using T test to compare milkfish culture treatment A,i.e. without the use of probiotics in feed and treatment B by using probiotics in feed. The results of the t test showed that the use of probiotics in feed had a significant effect (P <0.05) on growth, feed efficiency and nutritional value but had no significant effect (P> 0.05) on the level of milkfish survival capability. The use of probiotics in milkfish feed resulted in RGR value (1.958 ± 0.02% / day), EPP value (78.333 ± 0.745%),higher protein content (25.794 ± 0.600%) and FCR (1.321 ± 0.030) which was better than the treatment without the us of probiotics in milkfish feed.

PROFIL ASAM AMINO DENDENG GILING IKAN LELE DUMBO (Clarias gariepinus) DENGAN PENAMBAHAN KONSENTRASI ASAP CAIR YANG BERBEDA (Amino Acid Profiles of Dumbo Catfish (Clarias gariepinus) Jerked Meat Processed with Different Concentration of Liquid Smoke) Rizky Amalia Ramadayanti; Fronthea Swastawati; Slamet Suharto
Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Vol 14, No 2 (2019): SAINTEK PERIKANAN
Publisher : Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro

Lele dumbo merupakan salah satu komoditas penting perikanan budidaya di Indonesia. Perkembangan pengolahan ikan sekarang lebih variatif seperti pengolahan menjadi dendeng. Penambahan asap cair pada proses pembuatan dendeng dapat meningkatkan keawetan dendeng serta memberikan karakteristik sensori. Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan konsentrasi asap cair yang berbeda terhadap kualitas dendeng. Rancangan percobaan yang digunakan adalah RAL (Rancangan Acak Lengkap). Perlakuan meliputi penambahan asap cair 0% sebagai kontrol, 1%, 3%, dan 5%. Parameter uji yang diamati adalah profil asam amino, kadar air, kadar protein, kadar fenol serta uji hedonik (kenampakan, bau, rasa, dan tekstur). Hasil penelitian menunjukkan bahwa dendeng dengan penambahan asap cair tetap memiliki asam amino yang lengkap. Lisin dan leusin dominan pada asam amino esensial dengan nilai 39702,77 - 51736,24 mg/kg, serta pada asam amino non esensial asam glutamat mendominasi dengan nilai 59915,6 - 64478,57 mg/kg. Perbedaan konsentrasi asap cair pada dendeng giling ikan lele dumbo memberikan pengaruh yang nyata terhadap penurunan kadar air, kenaikan protein dan fenol serta hedonik dendeng. Semakin besar konsentrasi yang digunakan, dendeng tidak diterima oleh panelis (p < 0,05). Catfish is one of nutritionally important aquaculture species in Indonesia. Nowadays, the development of its processed method becomes more various such as the production of jerked meat. Addition of liquid smoke could increase shelf life of catfish and give sensory characteristics. This study aimed to determine the effect addition liquid smoke with different concentration on quality characteristics of jerked meat. The research method used Completely Randomized Design (CRD) with four treatments such as addition of 0% liquid smoke as control, 1%, 3%, and 5%. Parameters test observed are amino acid profiles, moisture content, protein content, and phenol content also hedonic test. Jerked meat processed with liquid smoke still have a complete amino acid . Lysine and leucine dominated on essential amino acid with range 39702,77 – 51736,24 mg/kg, while glutamic acid dominated on non essential amino acid with range 59915,6 – 64478,57 mg/kg. Meanwhile, addition of liquid smoke gave a significantly different to the moisture content, protein content, phenol content also appearance, odor, flavor, and texture of catfish jerked meat (p < 0,05).

Quality Comparation of Smoking Catfish Using Pine Liquid Smoke With Different Concentrations Fronthea Swastawati; Sumardianto Sumardianto; Rina Indiarti
Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Vol 2, No 1 (2006): Jurnal Saintek Perikanan
Publisher : Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro

Utilization of liquid smoke is considered as one fish smoking alternative methods that effect should be applied in Indonesia. Catfish (Arius thalasinus) is one of fish species which has good taste, delicious and good nutrition value. Fish is dipped in water containing liquid smoke with ratio of = 5% (A); 7, 5% (B); and 10% (C). the average of organoleptic value of the product were relatively high and there was no significant different between samples, water content of the product 55-59%, protein content 30-35%, fat content 4,95%-7,64% and ash content 3,38%-4,95%. Result for TPC showed that A = 15, 6.102 CFU/gr, B = 11.102 CFU/gr, and C = 6.102 CFU/gr. Based on ANOVA, it was obtained that there was significant different in bacterial content between samples (F observed (21, 19082) > F tables 0, 01 (18.00)). Phenol content showed significant different between samples where A = 0, 7068 mg/kg; B = 1, 20622 mg/kg; and C = 1, 51028 mg/kg. The result average of pH showed A = 6, 3; B = 6, 13; C = 6, 3, with pH of liquid smoke 2, 8 Key words: quality, smoke catfish, Liquid Smoke of Pine, concentration

Quality Analysis Satsuma Age of Threadfin Bream (Nemipterus sp) Processed Using Different Kind of Flours Pudyastuti Anggit N; Darmanto YS; Fronthea Swastawati
Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Vol 6, No 2 (2011): Jurnal Saintek Perikanan
Publisher : Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro

Satsuma age is one kind of diversification product, originally characterized as a traditional food from Japan, that processed by surimi added with flour, vegetables, and spices, and then cooking by frying. The aim of this research were to evaluate the effect of different kind of flours used on gel strength and hedonic value and also to know the best kind of flour use in processing of satsuma age of threadfin bream. The experimental design that used is Randomized Block Design. Different treatments used was different kind of flour, namely tapioca flour , sagu flour, and garut flour. The result indicated that different kind of flour treatment gave very significant different (P<0.01) on gel strength and gave significant different (P<0.05) on value of hedonic with specificate on texture , but were not significant different on ( P>0.05) on appearance , odour , taste , and colour. The result support parameter to test bite of 7.94 for treatment tapioca flour; 7.98 for treatment sago flour; and 7.40 for treatment arrowroot flour. Folding test result of 4.30 for tapioca flour; 4.26 for sago flour ; and 3.66 for arrowroot flour. The moisture content of 40.40% for tapioca flour ; 41.91% for sago flour; and 40.89% for arrowroot flour. Protein content of 21.53% for tapioca flour ; 21.17% for sago flour; and 21.57% for arrowroot flour. Fat content of 7.97% for tapioca flour ; 7.49% for sago flour; and 7.43% for arrowroot flour. The ash content of 2.69% for tapioca flour; 2.66% for sago flour ; and 2.36% for arrowroot flour. Carbohidrate content of 27.93% for tapioca flour ; 27.10% for sago flour; and 27.27% for arrowroot flour. Satsuma age processed using sago flour to was most prever based on hedonic scale and has high gel strength. Key word : Satsuma Age, Tapioca Flour, Sago Flour, Arrowroot Flour, Gel Strength, Hedonic

KARAKTERISTIK NORI TIRUAN BERBAHAN BAKU Gelidium sp. DAN Ulva lactuca DENGAN PENAMBAHAN KONSENTRASI MIKROKAPSUL ASAP CAIR YANG BERBEDA Abiza Winner Natanael; Fronthea Swastawati; Apri Dwi Anggo
Jurnal Ilmu dan Teknologi Perikanan Vol 3, No 1 (2021)
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jitpi.2021.11405

Gelidium sp. merupakan rumput laut dengan karakteristik fisiologi jaringan keras dan padat, sedangkan Ulva lactuca merupakan sumber makanan berserat yang dapat membantu proses pencernaan dalam tubuh. Kedua rumput laut tersebut, dimungkinkan untuk dibuat menjadi produk pangan mirip nori. Pemanfaatan mikrokapsul asap cair dalam pembuatan nori tiruan, diharapkan membuat karakteristik nori tiruan menjadi lebih baik. Tujuan penelitian ini adalah untuk mengetahui karakteristik nori tiruan berbahan baku Gelidium sp. dan Ulva lactuca yang ditambah mikrokapsul asap cair dengan konsentrasi berbeda serta mengetahui konsentrasi yang menghasilkan karakteristik nori tiruan terbaik. Bahan utama yang digunakan adalah rumput laut jenis Gelidium sp. dan Ulva lactuca, maltodekstrin, serta asap cair tempurung kelapa. Alat yang digunakan spray dryer, sentrifus, oven, spektrofotometer dan beberapa peralatan laboratorium lainnya. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan tiga kali ulangan. Data dianalisis dengan ANOVA dan apabila berbeda nyata dilanjutkan dengan BNJ (Beda Nyata Jujur). Nori tiruan dibuat dari perbandingan 3: 1 antara bubur Gelidium sp dan bubur Ulva lactuca dengan penambahan mikrokapsul asap cair konsentrasi 0%, 2%, 4% dan 6% sebagai perlakuan. Hasil penelitian menunjukkan bahwa penambahan konsentrasi mikrokapsul asap cair yang berbeda terhadap nori tiruan berbahan baku Gelidium sp. dan Ulva lactuca memberikan pengaruh nyata (P<0,05) pada kandungan asam glutamat, nilai fenol, kandungan logam berat kadmium, kadar air serta aktifitas air tetapi tidak berpengaruh nyata pada kerenyahan produk dan hedonik nori tiruan tersebut. Berdasarkan karakteristik kimiawinya, penambahan mikrokapsul asap cair konsentrasi 6% memberikan efek yang paling banyak terhadap nori tiruan yang dihasilkan.

Co-Authors - Sumardianto A Nova Zulfahmi A Suhaeli Fahmi Abdul Syakur Abiza Winner Natanael Aditya Nugroho Agus Tri Setyo Wicaksono Ahmad Nur Isnaeni Ahmad Sofie Thariq Akhmad S. Fahmi Ambaryanto Ambaryanto Aninditya Artina Setiaputri apri dwi anggo Arvianto, Arif Alpha Bagus Furqon Hadi Putera Bambang Cahyono Bayu Fajar Nugraha Bayu Kumayanjati Candra Ardianto Catur Sekarsari Defita Faridlotus Shalihah Dheni Rossarie Dheni Rossarie Dian Wijayanto Diana Chilmawati Diana Melantina Dina Shofa Istifada Eka Handayani Eko Susanto Eko Susanto Etika Ratna Noer Faishal, Imam Farraz Farhan Alfarobi Karim Feniya Zulfa, Feniya Galih Mahendra Gunawan Wibisono Hanggoro Dwi Hutomo, Hanggoro Dwi Hasthi, Saputra Hersanti Sulistyaningrum Hilmi, Muhammad Zuhal Ida Ayu Putu Sri Widnyani Ikhtiar Dian Seni Budiarti, Ikhtiar Dian Seni Ima Wijayanti Insani Artati Zendrato Ismi Lailani Syarafina Jundissami', Muhammad Laras Rianingsih Lilin Budiati Ma'ruf, Widodo Farid Mahmud F. Albar Manurung, Hendro J Marchelia Putri Maria Mexitalia Maulina Tiara Megawati Mekarsari, Tri Kinasih Wahyu Mohammad Ainun Najih Muflihatul Muniroh Muhammad K. Nafis Muhammad Khalid Nashiruddin, Muhammad Khalid Namaskara, Fadhillah Sanitya Nidaul Fauziah Nur Ikhsan Maulidani Nur Muttaqien Zuhri Pamungkas, Rizki Ade Putra Prasetyo, Dwi Yanuar Budi Pudyastuti Anggit N Purnamayati, Lukita Putut Har Riyadi Putut Har Riyadi Retno Ayu Kurniasih Rina Indiarti Riza Yuniarti Rizky Amalia Ramadayanti Rizky Yanuari Rofi Rifki Ghazali Romadhon Romadhon Rosihun, Muhammad Sarrah Nadhifah Azmy Selvy Anita Br Perangin-angin Setyastuti, Aryanti Indah Shadillah Sekar Pratiwi Siti Khamidah Sitoresmi, Riris Slamet Suharto Slamet Suharto, Slamet Sumartini Sumartini Suminto Suminto Titi Surti Titi Surti Titi Surti Tri W. Agustini Tri Winarni Agustini Tri Winarni Agustini Valiant Widiyanto Widodo Farid Ma'ruf Widyaningsih, Nur Winda Intansari Windah Delima Lestari Siagian, Windah Delima Lestari y S Darmanto Y. S. Darmanto Y. S. Darmanto Y.S. Darmanto YS Darmanto Yudhomenggolo Sastro Darmanto Yudhomenggolo Sastro Darmanto Yudhomenggolo Sastro Darmanto Yusuf Satria Pratama

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