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All Journal Reaktor Teknotan: Jurnal Industri Teknologi Pertanian Prosiding Seminar Biologi Caraka Tani - Agriculture Science Journal Jurnal Teknosains Pangan Agrointek Jurnal Penelitian Tanaman Industri agriTECH Proceeding of International Congress INDONESIAN JOURNAL OF ESSENTIAL OIL Caraka Tani: Journal of Sustainable Agriculture Jurnal Aplikasi Teknologi Pangan Indonesian Food and Nutrition Progress Jurnal Kewirausahaan dan Bisnis Journal of Tropical AgriFood Jurnal Teknologi Hasil Pertanian Jurnal Penelitian Tanaman Industri (Littri) SEMAR (Jurnal Ilmu Pengetahuan, Teknologi, dan Seni bagi Masyarakat) Proceeding Biology Education Conference Prosiding Konferensi Nasional PKM-CSR

Rohula Utami

Program Studi Ilmu Teknologi Pangan, Fakultas Pertanian, Universitas Sebelas Maret, Jl. Ir. Sutami 36 A, Kentingan, Jebres, Surakarta 57126

Author-ID : 408816

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Economics, Econometrics & Finance Education Energy Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Karakterisasi Pengemas Kertas Aktif dengan Penambahan Oleoresin dari Ampas Pengepresan Rimpang Temulawak (Curcuma xanthorrhiza Roxb) Windi Atmaka; Godras Jati Manuhara; Noreka Destiana; K Kawiji; Lia Umi Khasanah; Rohula Utami
Reaktor Volume 16 No.1 Maret 2016
Publisher : Dept. of Chemical Engineering, Diponegoro University

CHARACTERIZATION OF ACTIVE PAPER PACKAGING INCOORPORATED WITH OLEORESIN EXTRACTED FROMSOLID WASTE OF PRESSED Curcuma xanthorrhiza Roxb ROOT. Curcuma xanthorrhiza Roxb is the medicinal plant that is widely extracted for instant drinks by herbal industry. In producing this instant Curcuma xanthorrhiza Roxb, solid waste is also produced and then thrown away. The waste actually still contain oleoresin as an active material. In this study, active paper packaging were incorporated with oleoresin extraxted from the waste at 0, 2, 4, and 6% (w/w) level. The aims of this study was to determine the effect of oleoresin concentration on physical, chemical, and antimicrobial activity characteristics of active paper packaging. Based on this research, the incorporation of the oleoresin decreased moisture content, tensile strength, folding endurance and but increased antimicrobial activity of Aspergillus niger. Keywords: active paper packaging; curcuma xanthorrhiza Roxb.; oleoresin; residue Abstrak Temulawak (Curcuma xanthorrhiza Roxb) adalah tanaman herbal yang lazim diolah industri herbal menjadi minuman instan. Produksi minuman instan temulawak menghasilkan limbah padat berupa ampas yang tidak dimanfaatkan dan biasanya hanya dibuang begitu saja. Padahal ampas temulawak masih mengandung oleoresin yang berperan sebagai senyawa aktif. Penelitian kertas aktif dilakukan dengan menambahkan oleoresin ampas temulawak dengan konsentrasi 0, 2, 4, dan 6% (b/b). Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan oleoresin ampas temulawak terhadap karakter fisikokimia, aktivitas antimikroba dan sensoris pengemas kertas aktif. Dari penelitian ini menunjukkan bahwa penambahan oleoresin ampas temulawak menurunkan kadar air, nilai ketahanan tarik, ketahanan lipat, dan karakter sensori (warna, tekstur dan overall), namun meningkatkan aktivitas antimikroba terhadap Aspergillus niger. Kata kunci: pengemas kertas aktif; temulawak; oleoresin; ampas

Formulation and Characterization of Nanoencapsulated-Based Eucalyptus Oil (Eucalyptus citriodora) Lozenges Hard Candy Christina Winarti; Rohula Utami; Gusmaini Gusmaini; Kendri Wahyuningsih; Cylvia Arinta Agustaningrum
Jurnal Penelitian Tanaman Industri Vol 27, No 2 (2021): December 2021
Publisher : Pusat Penelitian dan Pengembangan Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jlittri.v27n2.2021.58-68

Eucalyptus citriodora is one type of essential oil with many benefits including adjuvant therapy of Covid-19. One product that can be developed is hard candy. Addition of eucalyptus oil in the form of nanoencapsulates in the manufacture of hard candy can increase the functional value of the resulting product, provides a relief effect and distinctive taste when consume. The purpose of this research was to find out the physical, chemical and sensory characteristics, also to know the best formulation of hard candy lozenges. Research was conducted at Laboratory of Indonesian Center Postharvest Research and Development on October 2020 – February 2021. It used the Completely Randomized Design (CRD) with one factor and five treatments, that was the ratio of sucrose and nanoencapsulate concentrations. Formulation of hard candy were glucose 24.3%, water 18.2%, ratio of sucrose and nanoencapsulate percentage were 56:1.5; 55.5:2; 55:2.5; 54,5:3; 54:3.5. Sample repetitions were carried out three times. Collected data were analyzed by one way ANOVA. Determination of the best formula used weight score. Result showed that the best and most preferred formula was at F3 with a ratio of sucrose:nanoenkapsulat 55:2.5. This formulation has physical characteristics of total color difference 8.52; density 1.774 g/cm3. The chemical characteristics of moisture content, ash, total sugar, reducing sugar and essential oil content were 1.38%; 0.75%; 51.07%; 4.39%; and 0.31% respectively. Manufacturing eucalyptus base candy is one of diversification of essential oil for health as throat relief.Keywords: Hard candy; nanoencapsulates; eucalyptus oil; peppermint oil, lozenge AbstrakFORMULASI DAN KARAKTERISASI HARD CANDY PELEGA TENGGOROKAN BERBASIS NANOENKAPSULAT MINYAK EUKALIPTUS (Eucalyptus citriodora)Eucalyptus citriodora merupakan salah satu jenis tanaman penghasil minyak atsiri dengan banyak manfaat, termasuk untuk pendukung terapi Covid-19. Salah satu produk yang bisa dikembangkan adalah permen keras (hard candy). Penambahan minyak eukaliptus dalam bentuk nanoenkapsulat pada pembuatan hard candy dapat meningkatkan nilai fungsional, serta memberi efek melegakan dan cita rasa khas ketika dikonsumsi. Tujuan penelitian adalah mengetahui karakteristik fisik, kimia, sensoris, dan formulasi terbaik pada produk hard candy pelega tenggorokan dengan penambahan nanoenkapsulat minyak eukaliptus-peppermint. Penelitian dilakukan di Laboratorium BB Pascapanen pada bulan Oktober 2020–Februari 2021. Rancangan percobaan menggunakan Acak Lengkap satu faktor dengan 5 perlakuan perbandingan konsentrasi sukrosa dan nanoenkapsulat masing-masing sebesar 56:1,5; 55,5:2; 55:2,5; 54,5:3; dan 54:3,5. Pada setiap formula digunakan glukosa 24,3% dan air 18,3%. Perlakuan diulang sebanyak tiga kali. Data karakteristik fisik, kimia, dan sensoris dianalisis menggunakan ANOVA, sedangkan penentuan formulasi hard candy terbaik menggunakan metode uji pembobotan. Hasil penelitian menunjukkan bahwa formula hard candy terbaik dan paling disukai adalah formula dengan perbandingan sukrosa:nanoenkapsulat 55:2,5. Formula ini memiliki karakteristik fisik perbedaan warna total (∆E*) 8,52 dan kerapatan 1,774 g/cm3; serta karakteristik kimia yang meliputi kadar air 1,38%; kadar abu 0,75%; kadar sukrosa 51,07%; kadar gula reduksi 4,39%; dan kadar total minyak atsiri 0,31%. Pembuatan permen berbasis eukaliptus merupakan diversifikasi minyak atsiri untuk kesehatan yang dapat membantu melegakan tenggorokan.Kata kunci : Hard candy; nanoenkapsulat; minyak eukaliptus; minyak peppermint, pelega tenggorokan

INKORPORASI MINYAK ATSIRI JAHE MERAH DAN LENGKUAS MERAH PADA EDIBLE FILM TAPIOKA Rohula Utami; Kawiji Kawiji; Edhi Nurhartadi
Proceeding Biology Education Conference: Biology, Science, Enviromental, and Learning Vol 9, No 1 (2012): Prosiding Seminar Nasional IX Biologi
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (347.39 KB)

ABSTRAK Tujuan dari penelitian ini untuk mengetahui aktivitas antioksidan minyak atsiri jahe merah dan lengkuas merah serta pengaruh inkorporasi minyak atsiri jahe merah dan lengkuas merah terhadap aktivitas antimikroba dan karakteristik sensori edible film tapioka. Aktivitas antioksidan diuji menggunakan metode DPPH. Pengujian aktivitas antimikroba dilakukan terhadap bakteri Pseudomonas putida dan Pseudomonas fluorescens sedangkan karakteristik sensori diuji dengan metode perbandingan jamak dan metode hedonik. Aktivitas antioksidan yang dihasilkan sebesar 16.61% untuk minyak atsiri jahe merah dan 22.22% untuk minyak atsiri lengkuas merah. Aktivitas antimikroba edible film dengan inkorporasi 0.1% minyak atsiri jahe merah mampu menghambat Pseudomonas putida sebesar 2.45 cm dan Pseudomonas fluorescens sebesar 1.92 cm sedangkan inkorporasi dengan minyak atsiri lengkuas merah masing-masing menghambat sebesar 2.35 cm dan 2.42 cm (diameter edible film 1.3 cm). Berdasarkan uji perbandingan jamak diketahui bahwa edible film dengan inkorporasi masing-masing 1% minyak atsiri mempunyai karakteristik yang masih mendekati edible film tanpa minyak atsiri dan juga disukai panelis. Oleh karena itu dengan hasil ini maka dapat dilakukan penelitian selanjutnya tentang aplikasi edible film ini sebagai pengemas aktif. Kata Kunci: edible film, jahe merah, lengkuas merah, minyak atsiri.

PENGGUNAAN KERTAS AKTIF BERBASIS OLEORESIN AMPAS JAHE EMPRIT (Zingiber officinale var. amarum) TERHADAP KUALITAS BUAH STROBERI (Fragaria x ananassa) SELAMA PENYIMPANAN Sakinah Ummu Zahroh; Rohula Utami; Godras Jati Manuhara
Caraka Tani: Journal of Sustainable Agriculture Vol 31, No 1 (2016): March
Publisher : Universitas Sebelas Maret

Strawberries (Fragaria x ananassa) are one of the horticultural commodities which have a high production and nutritional value. However, strawberries susceptible to loss of quality during postharvest. Changes in the quality of strawberries among others physical, chemical, and microbiological. Therefore, strawberries are required handling during storage with packaging. Active paper packaging based on oleoresin of ginger dreg 2% containing active substances that inhibit the growth of microbes. This research uses current active paper packaging based on oleoresin ginger dreg as a packaging of strawberries. The purpose of this research was to determine the effect of using active paper packaging based on oleoresin of ginger dreg on the quality of strawberries during 12 days of storage at 10 ± 2 ºC. Results of ANOVA analysis with 5% significance shows that the use of active paper packaging based on oleoresin ginger dreg effect on weight loss strawberries for 12 days of storage, color of red on the 3rd, 9th, and 12th day of storage, total acid titration on the 12th day of storage, total dissolved solids on 9th and 12th day of storage, and vitamin C on the 12th day of storage. The hardness and pH value are not affected by the current active paper packaging based on oleoresin ginger dreg during 12 days of storage. Total microbial of strawberries with active paper laying variation has a total microbial lower than strawberries control.

The Effect of Active Paper Packaging Enriched with Oleoresin from Solid Waste of Pressed Curcuma xanthorrhiza Roxb. Placement Methods on Quality of Refrigerated Strawberry (Fragaria x ananassa) Rohula Utami; Kawiji Kawiji; Windi Atmaka; Lulus Nurmaya; Lia Umi Khasanah; Godras Jati Manuhara
Caraka Tani: Journal of Sustainable Agriculture Vol 36, No 1 (2021): April
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/carakatani.v36i1.43027

Strawberry is a popular and nutritious fruit. However, its improper post-harvest handling leads to quality degradation. The aim of this study was to investigate the effects of active paper packaging placements methods on strawberry (Fragaria x ananassa) quality during refrigerated storage. Strawberry quality was determined based on the physical (weight loss, hardness, color), chemical (pH, total titratable acid, total soluble solids and vitamin C content) and microbiological (total plate count) properties. The results of this study indicated that different placement methods of active paper packaging had no significant effect on the physical and chemical qualities; but it did affect the microbiological quality of the strawberries. At the end of the experiment (12 days), the microbial content of C (the bottom and walls), D (covering all surfaces) and E (cut into pieces) samples were significantly lower than the A (without active paper packaging) and B (the bottom) samples. The Total Plate Count (TPC) values of the control and B samples were higher than the maximum acceptable limit of 6 log10 colony-forming units (CFU) g-1, while the other samples remained below the limit. These results indicated that a larger surface area of active paper that had contact with the strawberries provided better protection against microbes. Due to their microbial properties, C, D and E treatments maintained the strawberry quality for up to 12 days, compared with 9 days for control and B treatments. Active paper packaging containing oleoresin from solid waste of pressed Curcuma xanthorrhiza Roxb. can be applied to extend the shelf life of strawberries during refrigerated storage.

PENGARUH OLEORESIN DAUN KAYU MANIS (Cinnamomum burmanii) DUA TAHAP TERHADAP KARAKTERISTIK EDIBLE FILM TAPIOKA Rohula Utami; Lia Umi Khasanah; Katut Kompi Yuniter; Godras Jati Manuhara
Caraka Tani: Journal of Sustainable Agriculture Vol 32, No 1 (2017): March
Publisher : Universitas Sebelas Maret

Synthetic packaging caused negative impacts on environmental pollution. Utilization of edible film packaging is more effective than synthetic packaging due to the biodegradable properties. The two stages cinnamon leaves oleoresin contain active compounds that performed the antimicrobial and antioxidant activity. In this study, addition of two stages cinnamon leaves oleoresin on edible tapioca film can affect the characteristics of the edible film. Effect of two stages cinnamon leaves oleoresin on edible films characteristics was investigated. The results showed that the addition of two stages cinnamon leaves oleoresin (0%, 0.025%, 0.5%, 0.075%, and 0.1%) does not affect the thickness, tensile strength, and water vapor transmission rate of edible film, while affected the elongation and microbial inhibition of edible film. The edible film with the addition of 0.1% two stages cinnamon leaves oleoresin resulted the best microbial inhibition and physical characteristics of edible film with the thickness of 0.128 mm, tensile strength of 0.2189 MPa, elongation of 283.2721%, water vapor transmission rate of 29.786 g/jam.m2, and microbial inhibition zone of 31.394 mm.

KINETIKA FERMENTASI YOGHURT YANG DIPERKAYA UBI JALAR (Ipomea batatas) Rohula Utami; MA Martina Andriani; Zoraya A Putri
Caraka Tani: Journal of Sustainable Agriculture Vol 25, No 1 (2010): March
Publisher : Universitas Sebelas Maret

The purpose of this research is to know the behavior of kinetics fermentation of yoghurt enriched by sweet potato (Ipomea batatas L.). The parameter of kinetics fermentation consist of spesific growth rate (μ), doubling time (td), multiplication degree (n), growth yield constant (Yx/s), product yield constant (Yp/s), and production efficiency of lactic acid. The result indicate that, the number of spesific growth rate (μ), in plain yoghurt is 0.4809/hour, white yoghurt is 0.4510/hour, purple yoghurt 0.5589/hour and orange yoghurt is 0.5880/hour. The number of doubling time (td) in plain yoghurt is 1.4513 hours, white yoghurt is 1.8393 hours, purple yoghurt is 1.3806 hours, and orange yoghurt is 1.2074 hours. The number of multiplication degree (n) in plain yoghurt is 4.9567 times, white yoghurt is 5.5671 times, purple yoghurt is 5.6837 times, and orange yoghurt is 6.0985 times. The number of Growth Yield Constant (Yx/s) and Product Yield Constant Yp/s successively in plain yoghurt is 4,5 x105cfu/mg and 0.082 mg, white yoghurt is 4,2 x105cfu/mg and 0.139 mg, purple yoghurt is 7,5x105 cfu/mg and 0,0712 mg, orange yoghurt is 6,8x105cfu/mg and 0.1046 mg. The number of production efficiency of lactic acid during the fermentation in plain yoghurt is 7,633 %, white yoghurt is 6,458%, purple yoghurt is 4,739% and orange yoghurt is 6,479%.

KARAKTERISASI: LIMBAH CAIR INDUSTRI TAHU DENGAN KOAGULAN YANG BERBEDA (ASAM ASETAT DAN KALSIUM SULFAT) Bara Yudhistira; Martina Andriani; Rohula Utami
Caraka Tani: Journal of Sustainable Agriculture Vol 31, No 2 (2016): October
Publisher : Universitas Sebelas Maret

Tofu liquid waste can be further processed to produce some useful product. That can be kept anaerobically to produce some organic acid. The purpose of this study to know the microbial growth behavior characteristic of liquid tofu waste which produce with different production process, such as specific growth rate (m), doubling time (td), multiplication degree (n), product yield, and efficiency of acetic acid production. This study is also aimed to identify the acid type which produce with different production tofu process. The liquid waste which used for this study is obtained from tofu producer which uses acetic acid and calcium sulfate to coagulate the tofu protein. Liquid tofu waste was incubated 24 hour, in ambient temperature(30oC). analysis of total cell count, glucose concentration, acetic acid concentration, and pH value was evaluated in certain interval, such 0, 2, 4, 6 8, 10, 12, 14 16, 18, 20, 22, 24 hour. Acid type identification was evaluated in some phase during fermentation process. The observation result was plotted into a graphic which was shown the relationship of total cell count, with glucose concentration, acetic acid concentration, and also fermentation time. From the analysis of observation result, It can be concluded that, the specific growth rate of liquid tofu waste with acetic acid as protein coagulator is 0,3015/hour, while the specific growth rate of liquid tofu waste with calcium sulfate as protein coagulator is 0,2174/hour. The doubling time of liquid tofu waste with acetic acid as protein coagulator are 2,2991 hours, while the doubling time of liquid tofu waste with calcium sulfate as protein coagulator are 3,1877 hours. The multiplication degree of liquid tofu waste with acetic acid as protein coagulator are 2,605 times, while the multiplication degree of liquid tofu waste with calcium sulfate as protein coagulator are 1,880 times. The growth yield constant (Y p/s) of liquid tofu waste with acetic acid and calcium sulfate as protein coagulator respectively 8,1 x 109 cfu/mg and 8,1 x 107 cfu/mg. The product yield constant (Y p/s) of liquid tofu waste with acetic acid and calcium sulfate as protein coagulator respectively 1,7237 and 0,0306. The efficiency of acetic acid production during fermentation of liquid tofu waste with acetic acid and calcium sulfate as protein coagulator respectively 15,1376% and 2,5699%. Acid type identification shows that acid which was contained in liquid tofu waste recognized as Acetic acid.

IbM PENINGKATAN POTENSI EKOWISATA DI DESA JATIREJO KECAMATAN NGARGOYOSO KABUPATEN KARANGANYAR MELALUI PENGEMBANGAN OLAHAN JAMBU BIJI MERAH SEBAGAI OLEH-OLEH KHAS DESA WISATA JAMBU BIJI MERAH Rohula Utami; Dwi Ishartani; Lia Umi Khasanah
SEMAR (Jurnal Ilmu Pengetahuan, Teknologi, dan Seni bagi Masyarakat) Vol 6, No 1 (2017)
Publisher : LPPM UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/semar.v6i1.20892

Ecotourism is currently growing rapidly. This type of tourism is environmentally friendly tourism that promotes the aspects of nature conservation, socio-cultural empowerment, and local community economy, as well as aspects of learning and education. Several local governments seized this opportunity, among them is Karanganyar. Jatirejo Village in Ngargoyoso Subdistrict is one of the villages in Karanganyar which developed as ecotourism destination by exploiting its local potency, that is red guava cultivation. To strengthen the image of Jatirejo Village as the Red Guava Tour Village, it needs several development strategies, among them creating a unique souvenir by utilizing local potency. In this activity is conducted red guava processed development as souvenir typical of Red Guava Tour Village. Partners coupled in this activity is SME (Small Medium Enterprise) Putra Jambu currently processing red guava fruit into ice cream and Kelompok Makmur Candi Tani who currently cultivate the red guava and process the red guava leaves into chips. Both SMEs have constraints in the form of limited production technology, resulting in inconsistent product quality, short shelf life, low production capacity and narrow marketing reach, and limited marketing. The first activities of IbM were accompanied the SMEs to prepare the Standard Operation Procedure (SOP). Introduction of packaging and improvement of labeling on red guava leaf chips also have revealed by this program. Several production equipments also introduced to the SMEs such as ice cream maker machine, automatic sealer, and ice cream distribution equipment (freezer). This program also conducted training and marketing assistance. With this activity, there is an improvement of product quality, performance efficiency improvement, and market expansion of SME Putra Jambu and Farmers Grup Candi Makmur.Keywords: ecotourism, red guava, Karanganyar, Ngargoyoso, Souvenirs

ISOLASI DAN KARAKTERISASI BAKTERI ASAM LAKTAT PENGHASIL RIBOFLAVIN DARI PRODUK FERMENTASI SAWI ASIN Ikrimah Nur Laily; Rohula Utami; Esti Widowati
Jurnal Aplikasi Teknologi Pangan Vol 2, No 4 (2013): November 2013
Publisher : Indonesian Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (583.596 KB)

Bakteri asam laktat merupakan mikroorganisme yang mampu menghasilkan metabolit, salah satunya adalah vitamin yaitu vitamin B2. Salah satu pangan fermentasi yang memiliki potensi eksplorasi bakteri asam laktat adalah sawi asin. Penelitian ini bertujuan untuk mengetahui isolat bakteri asam laktat dari sawi asin yang menghasilkan riboflavin tertinggi dan mengetahui karakteristik isolat bakteri asam laktat yang menghasilkan riboflavin tertinggi. Karakter morfologi koloni dan sel bakteri dianalisis secara kualitatif. Produksi riboflavin oleh bakteri asam laktat dianalisis menggunakan program SPSS 17.0. Karakteristik fenotip dari isolat terpilih dianalisis secara deskriptif. Berdasarkan hasil penelitian menunjukkan bahwa didapatkan 10 isolat dari hasil isolasi bakteri asam laktat dari sawi asin dengan riboflavin tertinggi yang dihasilkan adalah sebesar 2,07 mg/L oleh isolat dengan kode ISA9. Karakter isolat penghasil riboflavin tertinggi adalah tumbuh pada konsentrasi garam 6,5%, suhu 10oC dan 45oC, pH 4,4, dan memiliki tipe fermentasi heterofermentatif. Hasil karakterisasi menunjukkan bahwa isolat yang didapatkan termasuk dalam genera Lactobacillus.

Co-Authors Adhitya Pitara Sanjaya Aditya Haradito Agrizka Armunanta Putri Alifa Sekar Jannah Ambar Wuri Wigati Annisa Kamil Ardhea Mustika Sari Arifah Rahayu Arsella Erstya Nugraheni Asri Nursiwi Asri Nursiwi Asri Nursiwi Asri Nursiwi Asri Nursiwi Asri Nursiwi, Asri Bambang Sigit Amanto Bara Yudhistira Baskara Katri Anandhito Baskara Katri Anandhito Baskara Katri Anandito CHANDRA DEWI Choiroel Anam Christina Winarti Cylvia Arinta Agustaningrum Danar Praseptiangga Danar Praseptiangga Dedy Indianto Desintya Dwi Herdiana, Desintya Dwi Devi Rizky Yuniani Dewi Kurniasari Dian Rachmawanti Affandi Dwi Ishartani Dyah Ayu Ashari Edhi Nurhartadi Edhi Nurhartadi Edhi Nurhartadi Edhi Nurhartadi Edhi Nurhartadi Edhi Nurhartadi Edwi Mahadjoeno Erina Widayani Erwin Nur Himawan Esti Widowati Esti Widowati Esti Widowati Esti Widowati Esti Widowati Esti Widowati Esti Widowati, Esti Feliatra Fenny Fenny Godras Jati Manuhara Godras Jati Manuhara Gusmaini Gusmaini Hasan Aji Ibrahim Hasim Ashari Heni Pujiastuti Ikrimah Nur Laily Imro'Ah Ikarini Katut Kompi Yuniter Kawiji Kawiji Kawiji Kawiji Kawiji Kawiji Kawiji, Kawiji Kendri Wahyuningsih Kendri Wahyuningsih Lela Fitri Hariyati Lia Umi Khasanah Lintang Sawitri Nugraheni Lulus Nurmaya M, Godras Jati M.A.M Andriani M.A.M. Andriani MA Martina Andriani MAM Andriani MAM Andriani Mandasia Pangastuti Martina Andriani Martina Andriani Martina Andriani Muhammad Faizul Umam, Muhammad Faizul Muslika Kurniasih Nanda Ayu Hapsari Nausika Estetia Putri Jatmiko Noreka Destiana Novita Try Aryani Nugraheni, Krisnawati Setyaningrum Nur Her Riyadi Parnanto Parwitasari, Shintanova Prasetyaningrum Prasetyaningrum, Prasetyaningrum Qurothul Uyun R. Baskara Katri Anandito R.Baskara Katri Anandito, R.Baskara Katri Rachmad Abraham Firdaus Rahayu, Endang Sutriswati Reny Fajri Pratiwi Rini Setyowati, Rini Rizki Amalia Sakinah Ummu Zahroh Sari, Ardhea Mustika Sari, Ayu Purnama Sigit Raharjo Siswanti Siswanti Sri Handajani Sri Yuliani Suparmo Suparmo Syafri Dwiananta Tanalyna Hasna Tatik Khusniati Titiek Rachmawaty Titin A. Andriyani Tyas Utami Utami, Annisa Widia Windi Atmaka Windi Atmaka Windi Atmaka, Windi Yoga Meidiantoro Aji Yuli Wijayanti Purwandari Zainuri Hanif Zaman, M. Zukhrufuz Zoraya A Putri Zoraya A Putri

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