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All Journal Jurnal Gizi dan Pangan Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Teknologi Industri Pertanian ACTA VETERINARIA INDONESIANA Pelita Perkebunan Jurnal Teknologi Pertanian agriTECH Indonesian Journal of Biotechnology Medical Laboratory Technology Journal ALCHEMY Jurnal Penelitian Kimia Indonesian Journal of Chemistry Indonesian Food Science and TechnologyJournal Molekul: Jurnal Ilmiah Kimia JURNAL PANGAN Jurnal Ilmu Kefarmasian Indonesia Indonesian Journal of Halal Research Jurnal Mutu Pangan : Indonesian Journal of Food Quality Canrea Journal: Food Technology, Nutritions, and Culinary Journal Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Indonesian Journal of Applied Research (IJAR) Indonesian Journal of Pharmaceutical Education Medical Sains : Jurnal Ilmiah Kefarmasian Journal of Applied Agricultural Science and Technology Molekul: Jurnal Ilmiah Kimia Medical Sains : Jurnal Ilmiah Kefarmasian Halal Studies and Society

Nancy Dewi Yuliana

Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Jl. Raya Darmaga, Kampus IPB Darmaga, Bogor 16680

Author-ID : 424532

Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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KARAKTERISTIK KARAGENAN SEMI-MURNI DARI RUMPUT LAUT Kappaphycus striatum DAN Kappaphycus alvarezii Lalu Danu Prima Arzani; Tjahja Muhandri; Nancy Dewi Yuliana
Jurnal Teknologi dan Industri Pangan Vol. 31 No. 2 (2020): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2020.31.2.95

Kappaphycus striatum and Kappaphycus alvarezii are kappa carrageenan-producing seaweeds. K. striatum is also a source of iota carrageenan. The study was aimed to evaluate the effects of extraction time and alkali concentration on the characteristics of semi refined carrageenan (SRC) produced from seaweeds K. striatum and K. alvarezii. The SRC was extracted prepared by cooking dried seaweed samples in KOH solution (ratio seaweed:KOH solution= 1:40) with KOH concentrations of 6, 8 and 10% for 60 and 120 minutes at 70°C. The results showed that the best SRC characteristics produced from K. striatum seaweed were obtained from the extraction process at 6% KOH for 60 minutes which yielded 46.05±0.16%, carrageenan with gel strength of 362,07±21,44 g/cm2 and viscosity at 70°C 74 cP. Meanwhile the best characteristics of SRC produced from K. alvarezii seaweed were obtained from extraction in 10% KOH for 60 minutes having the highest yield of 39,03±0.95%, gel strength 1130.67± 16.34 g/cm2 and viscosity at 70°C of 59 cP. FTIR analysis showed that the functional groups which are kappa carrageenan and iota carrageenan characteristics were found in both samples at wave numbers of 846.97-847.09 and 800.53-801.29 cm-1, respectively.

Pengujian Toksisitas Akut LD50 Infusa Benalu Teh (Scurrula sp.) dengan Menggunakan Mencit (Mus musculus) Amalina Qurratu Ayun; Didah Nur Faridah; Nancy Dewi Yuliana; Andriyanto Andriyanto
Acta VETERINARIA Indonesiana Vol. 9 No. 1 (2021): Maret 2021
Publisher : IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/avi.9.1.53-63

Penelitian bertujuan untuk mengevaluasi efek pemberian infusa benalu teh (Scurrula sp.) terhadap toksisitas akut lethal dose 50 (LD50) dan mengkaji perubahan histopatologi hati, ginjal, dan limpa mencit. Sebanyak 30 ekor mencit jantan dan 30 ekor mencit betina dibagi menjadi enam kelompok dan lima ulangan. Mencit percobaan yang tidak diberi infusa benalu teh dikelompokkan sebagai kontrol, sedangkan yang diberi infusa benalu teh dosis 1, 5, 10, 15, dan 20 g/kg BB dikelompokkan sebagai perlakuan. Pemberian infusa benalu teh dilakukan satu kali pada awal penelitian secara oral kemudian mencit diamati gejala klinis, mortalitas, dan bobot badan. Pada akhir penelitian (hari ke-14), mencit percobaan dikorbankan untuk dievaluasi secara histopatologi. Hasil penelitian menunjukkan bahwa pemberian infusa benalu teh pada mencit sampai dengan dosis 20 g/kg BB tidak menimbulkan kematian ataupun gejala klinis spesifik serta pertumbuhan normal. Gambaran histopatologi menunjukkan bahwa pemberian infusa benalu teh pada semua mencit percobaan sampai dengan dosis 20 g/kg BB tidak ditemukan adanya degenerasi maupun nekrosis pada organ hati, ginjal, maupun limpa. Kesimpulan dari penelitian ini menunjukkan bahwa infusa benalu teh dikelompokkan dalam sediaan praktis tidak toksik dan tidak menimbulkan kelainan pada organ hati, ginjal, maupun limpa.

Anti-hyperglycemic Effect of Torbangun (Coleus amboinicus Lour) Leaves Extract Through Liver and Muscle Glycogen Deposits in Streptozotocin-induced Hyperglycmic Sprague-Dawley Rats Model Meilla Dwi Andrestian; Rizal Damanik; Faisal Anwar; Nancy Dewi Yuliana
Medical Laboratory Technology Journal Vol. 5 No. 2 (2019): December
Publisher : Poltekkes Kemenkes Banjarmasin Jurusan Analis Kesehatan

The association of liver and muscle glycogen deposits with serum insulin levels, β-cells pancreas, and fasting blood glucose (FBG) of streptozotocin (STZ)-induced hyperglycemic rats receiving Torbangun leaves extract (TE) investigated. The intervention performed on 25 8-week-old Sprague-Dawley rats divided into four groups. Seven rats separated as a normal group (N), and other rats injected with streptozotocin (STZ). Confirmation of hyperglycemic was characterized by fasting blood glucose >126 mg/dl. Treatment group which is NG (hyperglycemic rats); N (normal rats); H-IM (62.5 mg/kg BW metformin); and H-IT (620 mg/kg BW TE) for 14 days. This study revealed that TE significantly decreased FBG levels, increased insulin production, and the amount of liver glycogen deposits (a=0.01). However, the intervention did not significantly increase the amount of muscle glycogen deposits. TE administration improves β-cells, increases the liver and muscle glycogen deposits. TE was shown to have antihyperglycemic activity by improving the β-cell, increasing blood serum insulin levels, decreasing blood glucose levels, and increasing the liver glycogen deposits.

Formulasi Mi Kering Sagu dengan Substitusi Tepung Kacang Hijau Hilka Yuliani; Nancy Dewi Yuliana; Slamet Budijanto
agriTECH Vol 35, No 4 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Starch Noodles (SN) are produced from purified starch or combined flour from various plant sources. Sago starch is one of indigenous Indonesian flours that can be used for making SN. The physical characteristics that greatly affect the quality of rehydrated SN are cooking loss, elongation, hardness and adhesiveness/stickiness. Starch noodles have low of cooking loss but high hardness value, so it is less preferred. The purpose of this study was to obtain the optimum formulation of noodles made of sago with mung bean flour substitution. Formula optimization was done by using Mixture Design (DX7) with sago starch and mung bean flour as variables (80-100% and 0-20%; respectively). Mung bean flour substitution reduced hardness, adhesiveness and elongation of sago noodles, yet it increased the cooking loss. The best formulation based on physic-chemical characterization was SN with substitution of 4,7% mung bean flour. This sago noodles had 1996,03 gf hardness, -19,2 gf adhesiveness, 214,35% elongation and 10,82% cooking loss. Sensory test results for the most optimum formulation showed that the SN was not significantly different with those of commercial wheat noodle.ABSTRAKMi pati merupakan mi yang dibuat dari pati dan atau kombinasi tepung dari bahan non terigu. Bahan baku non-terigu indigenous Indonesia yang dapat digunakan untuk membuat mi pati adalah sagu. Karakteristik fisik yang sangat mempengaruhi kualitas mi setelah direhidrasi adalah cooking loss, elongasi, kekerasan dan kelengketan. Mi yang dibuat dari bahan dasar pati memiliki cooking loss yang rendah namun kekerasan yang tinggi, sehingga kurang disukai. Tujuan penelitian ini adalah mendapatkan formulasi optimum dari mi berbahan dasar sagu dengan substitusi tepung kacang hijau, sehingga dapat dihasilkan mi yang baik secara fisik dan diterima secara organoleptik. Optimasi formulasi dilakukan menggunakan Mixture Design (DX7) dengan variabel berupa persentase pati sagu (80-100%) dan tepung kacang hijau (0-20%). Substitusi tepung kacang hijau dapat menurunkan kekerasan, kelengketan, dan elongasi mi sagu, namun meningkatkan cooking loss. Produk optimum mi sagu diperoleh dengan substitusi tepung kacang hijau 4,7%. Pada kondisi ini mi sagu memiliki karakteristik kekerasan 1996,03 gf, skor kelengketan -19,2 gf, skor elongasi 214,35% dan skor cooking loss 10,82%. Uji sensori terhadap mi sagu formula optimum menunjukkan bahwa mi sagu yang dibuat secara keseluruhan tidak berbeda nyata dengan mi kering terigu komersial.

Evaluation of Major Fatty Acids Determination in Palm Oil by Gas Chromatography-Flame Ionization Detection Moh Taufik; Hanifah Nuryani Lioe; Nancy Dewi Yuliana
agriTECH Vol 36, No 3 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The fatty acid composition of palm oil is the major factor influencing its physical and chemical properties. The purpose of this research was to evaluate the analytical performance of major fatty acids (palmitic acid, stearic acid, oleic acid, and linoleic acid) analysis in palm oil. Triglycerides of palm oil were derivatized to fatty acid methyl esters (FAMEs) by using boron trifluoride (BF3) in methanol. FAMEs were determined by gas chromatography-flame ionization detection (GC-FID) using DB-23 capillary column as stationary phase. The studied parameters were instrument performance analysis, the efficiency of fatty acid derivatization, stability of derivatized analytes, accuracy, repeatability, intra-lab reproducibility, ruggedness, and method uncertainty. The evaluation results showed the instrument linearity at a working range of 5 to 40 mg/mL marked by coefficient of determination (R2) between 0.991-0.995. Instrument limits of detection (LOD) and instrument limits of quantification (LOQ) for 4 major fatty acids analysis were 26-35 µg/mLand 86-128 µg/mL, respectively. The increase of fatty acid concentration led to the decrease of derivatization efficiency in the fatty acids analysis. The result also showed that derivatized analytes were stable during 24 h storage at freeze temperature. The average recovery values by spiking method with the spiking concentration at 50 and 90 mg/g sample were at 75-94 % for stearic and linoleic acids analysis, however those for palmitic and oleic acids analysis were considered very low (<40 %), due to their low derivatization efficiency. Repeatability and intra-lab reproducibility of 4 major fatty acids analysis were at acceptable ranges, 0.45-1.38 % and 1.15-2.03 %, respectively. Determination by varying the volume of derivatizing agent showed the rugged method. Uncertainty of repeatability (Ur) and uncertainty of reproducibility (Ur) were ranged at 1.84-9.02 mg/g and 1.40-10.65 mg/g, respectively. This method was considerably reliable for the analysis of less abundance fatty acids in palm oil, stearic and linoleic acids.

Karakteristik Sensori dan Fisiko-Kimia Beras Analog Sorghum dengan Penambahan Rempah Campuran Maya Indra Rasyid; Nancy Dewi Yuliana; Slamet Budijanto
agriTECH Vol 36, No 4 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The purpose of this study was to obtain the formula of sorghum rice analogue by mixed spices addition with acceptable sensory and physico-chemical characteristics. The selection of sorghum rice analogue formula was tested by using hedonic test with 70 untrained panelists. The addition of mixed spices powder was as follows: 30 % onion, 20 % garlic, 10 % bay leaves, 20 % ginger and 20 % lemongrass. Those mixed spices powder were added to the sorghum rice analogue at percentage of 0.25 %, 0,5 %, 1 %, 2 %, 3 % and 0 % (control) from total dough weight. The sorghum rice analogue was made using extrusion technology (a twin screw extruder). The overall sensory evaluation result showed that the addition of spice mixed had significant effect (p ≤ 0.05) on the characteristics of sorghum rice analogue. The panelists accepted the sorghum rice analogue with 1% mixed spice. The preferred formulation was the addition of 1% mixed spice which contain of 9.56 % moisture, 0.72 % ash, 0.53 % fat, 6.22 % protein, 92.53 % carbohydrate, 26.48 % amyloseand 6,67 % dietary fiber. Sorghum rice analogue enriched by spices is a potential as a rich fiber source.ABSTRAKTujuan penelitian adalah mendapatkan formula beras analog berbahan dasar sorgum dengan penambahan rempah campuran yang dapat diterima secara sensori. Pemilihan formula dilakukan dengan uji hedonik menggunakan 70 orang panelis tidak terlatih. Rempah yang ditambahkan berupa bubuk rempah campuran yang terdiri atas bawang merah 30%, bawang putih 20 %, daun salam 10 %, jahe 20 % dan sereh 20 %. Penambahan bubuk rempah campuran untuk pembuatan beras analog sorghum berturut-turut 0,25 %, 0,5 %, 1 %, 2 %, 3 % dan kontrol (tanpa rempah) dari total berat adonan diluar air. Beras analog sorghum dibuat dengan teknologi ekstrusi menggunakan ekstruder ulir ganda. Hasil uji sensori secara keseluruhan menunjukkan bahwa penambahan rempah campuran berpengaruh nyata (p <0,05) terhadap nasi beras analog yang dihasilkan. Panelis menyukai formula beras analog sorghum dengan penambahan 1 % rempah campuran. Beras analog sorghum dengan penambahan 1% rempah campuran memiliki kadar air 9,56 %, abu 0,72 %, lemak 0,53 %, protein 6,22 %, karbohidrat 92,53 %, amilosa 26,48 % dan serat pangan 6,67 %. Beras analog sorgum yang diperkaya dengan rempah campuran memiliki potensi sebagai pangan kaya serat.

NMR metabolomics revealed metabolites and bioactivity variation in Torbangun leaves Plectranthus amboinicus L. with different origins Nancy Dewi Yuliana; Muhammad Anwari Sugiharto; Hanifah Nuryani Lioe; Masao Goto; Yuko Takano Ishikawa
Indonesian Journal of Biotechnology Vol 23, No 2 (2018)
Publisher : Universitas Gadjah Mada

Plectranthus amboinicus has been reported to have antidiabetic and antioxidant activities. Environmental factors might influence the plant’s secondary metabolite profile and its beneficial properties. NMR-based metabolomics was used to show phytochemical variations between specimens of P. amboinicus grown in Japan and Indonesia. The results showed that flavonoids and triterpenes were among the discriminating factors of the variation between the two groups. Targeted comparative analysis of the concentration of the specific flavonoids of the plants using a validated HPLC-MWD method showed that the Japanese samples contained a higher concentration of total flavonoids compared with the Indonesian samples. The Japanese and Indonesian samples contained 1100.6 ± 5.1 and 532.4 ± 1.8 µg/g luteolin, and 584.5 ± 7.4 and 571.7 ± 11.6 µg/g apigenin, respectively. Eriodyctiol was detected only in the Indonesian samples. Contrarily, more intensive DPPH reduction and α-glucosidase inhibition activities were found in the Indonesian samples (IC50 14.4 ± 1.2 and 24.0 ± 0.3 µg/mL for the DPPH assay, 1181.9 ± 113.5 and 4451.4 ± 290.0 µg/mL for α-glucosidase inhibition, respectively). Thus, flavonoids might not be the only group of compounds related to the aforementioned bioactivities. This should be confirmed by further research targeting other groups of compounds, such as triterpenes.

Profil Komponen Volatil Beberapa Jenis Satai Menggunakan Kromatografi Gas Dias Indrasti; Muhammad Faqih Mukhlisin; Noviyan Darmawan; Nancy Dewi Yuliana
Jurnal Ilmu Pertanian Indonesia Vol. 27 No. 2 (2022): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.27.2.199

Satay as Indonesian food is made from several pieces of meat stabbed with a bamboo stick and grilled. Satay has a unique aroma because of the diversity in total organic volatile contents. Differences in volatile compounds are also influenced by species breed and processing method. Volatilomics is a method used to ensure the authenticity of meat products through the detection, characterization, and quantification of all volatile metabolites in biological systems. This study aims to evaluate volatile profiles in beef, chicken, pork satay, and their mixtures. The volatile components of satay were extracted using the solid-phase micro extraction (SPME) method and analyzed using gas chromatography-mass spectrometry (GC-MS) instrument. Data were analyzed by multivariate principles component analysis (PCA). Beef, chicken, and pork satays were identified as having 104,134, and 112 volatile compounds, respectively. Nonanal was a volatile compound with the highest intensity in beef satay samples, benzaldehyde in chicken satay, and cyclohexanol in pork satay. Volatile components of satay with different types of meat showed good separation using the PCA model. Beef, chicken, and pork satays are grouped separately. Mixed-meat satay containing pork was grouped next to the pork satay. Volatilomic analysis identified a hexanal compound was potential to be used as a marker to distinguish between pork and other meat satays in halal authentication process. Keywords: beef, chicken, halal, pork, volatilomics

Identifikasi Komponen Antibakteri Pada Ekstrak Buah Takokak Menggunakan Kromatografi Lapis Tipis Hilda Utami Anwar; Nuri Andarwulan; Nancy Dewi Yuliana
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 4 No. 2 (2017)
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

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. Turkey berry (Solanum torvum Swartz) is one of medicinal plants and indigenous vegetables which grows abundantly in Indonesia. It has been known to have antibacterial activity against some pathogen bacteria, including Bacillus cereus. The aim of this study was to determine turkey berry’s metabolites that have antibacterial activity by TLC method. The dried turkey berry was extracted by eight different combinations of methanol and water. These extracts were then divided into two parts: for antibacterial activity analysis and for TLC analysis. Extract with good antibacterial activity and showed more spots in TLC was further identified by two-dimentional TLC. The Rf score of this extract was also compared with reference compounds. F1 extract which was extracted by methanol:water (1:0) showed the highest diameter of inhibition. It also had more TLC spots than other extracts. F1 extract was then chosen to be identified by two dimentional TLC. It showed 14 sub-spots which have maximum absorption at 200-400 nm. Some sub-spots of F1 extract also showed similar Rf score with reference compounds. Based on its TLC profile, F1 extract contain saponin, gallic acid, quercetin, myricetin, kaempferol, and apigenin. However, since TLC has limited resolution, it is possible that F1 contains other flavonoids and phenolic acids that may also responsible for its antibacterial activity.

Formulasi Daging Kelapa Modifikasi dengan Uji Organoleptik serta Analisis Sifat Fisikokimianya Nancy Dewi Yuliana; Slamet Budijanto; Arya Suryadilaga
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 4 No. 2 (2017)
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

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Coconut (Cocos nucifera L.) is a multipurpose plant, either for food or non-food purposes. Coconut meat texture was various, depending on the age of coconuts. This was an obstacle in the coconut beverage industry for using natural coconut meat. The purpose of this study was to create an acceptable modified coconut meat formula, with physical characteristic in accordance with the real coconut meat. The modified coconut meat consisted of real coconut meat, coconut milk, water, and agar which percentages are 71.30, 16.13, 12.10, and 0.26%, respectively. The percentages of carrageenan and konjac for each formula was F1 (0.00:0.23), F2 (0.23:0.00), F3 (0.03:0.20), F4 (0.20:0.03), F5 (0.10:0.13). To find the most preferable formula, a hedonic test was done with tested parameters as follow: taste, aroma, texture, visual appearance and overall. F5 formula was the most preferable formula. Physical analysis of F5 with texture analyzer produces a hardness value of 240.50 gf which is significantly different from real coconut meat control (p≤0.05), ie 325.80 gf. While the value of F5 gel compactness was not significantly different from control (p≤0.05) indicated by the area of F5 (705.73 gs) and control (695.80 gs). Analysis of whiteness with chromameter showed that all samples were not significantly different (p≤0.05) as compared to the control. Result of gel stability observation showed that chart of F5 formula was tend to descend upon time (50.34 to 45.75 g), while the chart of control was ascend at start, but tend to stable upon time (50.78 to 59.24 g). The result of proximate analysis showed that, F5 has 92.06±0.06% water content, 0.25±0.00% ash content, 2.54±0.52% fat content, 0.37±0.0% protein content, 0.17±0.02% crude fiber content, and 4.62±0.56% carbohydrate content.

Co-Authors Abdul Aziz Setiawan Abdul Rohman Abiyyuddin, M. Farras Abu Bakar, Nor Kartini Agus Setiyono Ahmad Marasabessy, Ahmad Amalina Qurratu Ayun Andi Early Febrinda Andriyanto Andriyanto Andryani, Putu Cisya Arya Suryadilaga Bambang Pontjo Priosoeryanto Budi Nurtama Cahyo Budiman Cony Arisya Putri Dachriyanus Dachriyanus Dase Hunaefi Dase Hunaefi Dedi Fardiaz Delina Puspa Rosana Firdaus Dewi, Fitriya Nur Annisa Dewi, Kifayati Rosiyanti Dian Herawati Dian Ratih L. Dias Indrasti Dwijatmoko, Muhammad Isa Edy Marwanta, Edy Endang Prangdimurt Endang Prangdimurti Errol Rakhmad Noordam Faisal Anwar Faleh Setia Budi Farhana Hanida Al Qisthi Farida Laila Fayca Rudhatin Swartidyana Feri Kusnandar Firdaus, Delina Puspa Rosana Firman Hadiansyah First Leisa Kurnia FRANSISKA RUNGKAT ZAKARIA FRANSISKA RUNGKAT ZAKARIA Hanifah Nuryani Lioe Heryani Heryani Heryani, Heryani Hilda Utami Anwar Hilka Yuliani Hunaefi, Dase Ifwarisan Defri Ika Amalia Kartika Ikbal Fataya Imas Solihat Imas Solihat Ira Dwi Rachmani Irmanida Batubara Irwandi Jaswir Iryna Smetanska Iryna Smetanska Ismayati, Maya Joko Hermanianto Ketut Adnyane Mudite Lalu Danu Prima Arzani Liliek Nurhidayati MADE ASTAWAN Maggy Thenawijaya Masao Goto Masjuwina Simatupang Maya Indra Rasyid Maya Kurniawati, Maya Meilla Dwi Andrestian, Meilla Dwi Misnawi Misnawi Misnawi Misnawi, Misnawi Mohamad Rafi Muh. Yusram Massijaya Muhamad Rizal Martua Damanik Muhamad Yunus Muhammad Ana Syabana Muhammad Anwari Sugiharto Muhammad Faqih Mukhlisin Muhammad Isa Dwijatmoko Mukhlisin, Muhammad Faqih Ni Made Dwi Sandhiutami Nissa Nurfajrin Solihat Noviyan Darmawan Nur Fathonah Sadek Nuri Andarwulan Oke Anandika Lestari Palupi, Nurheni Sri Partomuan Simanjuntak Partomuan Simanjuntak Partomuan Simanjuntak Pertiwi, Chafiyani Wulan Philipp Fuhrmann Philipp Fuhrmann Pranata, Agy Wirabudi Prangdimurt, Endang Putri, Silmiyah Rafiq Izzudin Rabbani RAHMAT, DENI Ramadhan, Muhamad Fauzi Ratna Djamil Riantana, Handy Ririn Anggraeni Rochimah Rosalina, Dian Rudhatin, Fayca Rusydah, Muthia Kautsar Sadek, Nur Fathonah Said Naufal Hibaturrahman Sari , Intan Dias Saru Noliqo Rangkuti Setiawan, Abdul Aziz Setyanto Tri Wahyudi Shin Yasuda Shirly Kumala Slamet Budijanto Sugeng Heri Suseno Sukarno Sukarno Supratikno Syamsudin Abdillah Syamsudin Abdillah Syamsudin Abdillah Tatty Yuniati Taufik, Moh Tjahja Muhandri Tutik Wresdiyati Wahyu Haryati Maser Winiati P Rahayu Yane Regina Yane Regiyana Yane Regiyana, Yane Yuko Takano Ishikawa Yusuf, Muhammad Shalahuddin Zakiah Wulandari Zuhelmi Aziz Zuhelmi Aziz Zulhelmi Aziz

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