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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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OPTIMASI PROSES EKSTRAKSI MINYAK DAN RESIN NYAMPUNG DENGAN PELARUT BINER MENGGUNAKAN RESPONSE SURFACE METHOD Ika Amalia Kartika; Ikbal Fataya; Muhamad Yunus; Nancy Dewi Yuliana
Jurnal Teknologi Industri Pertanian Vol. 32 No. 1 (2022): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24961/j.tek.ind.pert.2022.32.1.21

Calophyllum seeds are potential to be used as raw material for vegetable oil production due to their high oil content. In addition, Calophyllum seeds contain resin consisting of beneficial phenolic compounds for health. The objective of this research was to optimize the oil and resin extraction from Calophyllum seeds on a pilot scale using binary solvent. The analyses of temperature, extraction time and stirring speed effects on the oil and resin yields were carried out using the central composite design, and the variables were optimized using the response surface method. The result of oil yield optimization showed that the best model was the quadratic model. The optimum oil yield (59%) was obtained at temperature of 49.4 oC, extraction time of 5.3 h, and stirring speed of 385 rpm. The result of resin yield optimization showed that the best model was the mean model with average value of 15% for all extraction conditions tested. Model validation at this extraction condition resulted actual oil (60%) and resin (13%) yields conformed passably to their prediction. In addition, the oil and resin obtained from this model validation had good characteristics, and matched the predicted results. Keywords: binary extraction, Calophyllum, oil, optimization, resin, response surface method

UJI EFEKTIVITAS EKSTRAK METANOL 80% BLACK GARLIC TUNGGAL SEBAGAI ANTIHIPERURISEMIA TERHADAP TIKUS: EFFECTIVENESS TEST OF 80% METHANOL EXTRACT SINGLE BULB BLACK GARLIC AS AN ANTIHYPERURICEMIC IN RATS Abdul Aziz Setiawan; Shirly Kumala; Dian Ratih L.; Nancy Dewi Yuliana; Rochimah; Saru Noliqo Rangkuti
Medical Sains : Jurnal Ilmiah Kefarmasian Vol 8 No 2 (2023)
Publisher : Sekolah Tinggi Farmasi Muhammadiyah Cirebon

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37874/ms.v8i2.755

Black garlic tunggal (BG) adalah produk fermentasi bawang putih tunggal pada suhu, dan kelembaban terkontrol selama 29 hari, sehingga mengalami reaksi Maillard. Penelitian terkait efektivitas antihiperurisemia BG belum pernah dilakukan. Penelitian ini bertujuan untuk mengetahui efektivitas antihiperurisemia dari ekstrak metanol 80% BG. Metodologi penelitian bersifat eksperimental berupa studi in vivo, hewan uji yang digunakan yaitu tikus putih jantan galur Sprague Dawley, dibagi menjadi 6 kelompok, kontrol normal, kontrol negatif, kontrol positif (Allopurinol 27 mg/kg BB tikus), kelompok perlakuan ekstrak metanol 80% BG dosis 62,5 mg/kg BB, 125 mg/kg BB, dan 187,5 mg/kg BB tikus. Sampel uji dan kontrol diberikan secara peroral selama 7 hari berturut-turut, lalu hari ke-8 diinduksi kalium oksonat secara intraperitonial dan pengambilan darah melalui sinus orbital, kemudian dilakukan pengujian dan dianalisis dengan oneway ANOVA. Hasil penelitian menunjukkan kelompok kontrol positif dan perlakuan I, II, III ekstrak metanol 80% black garlic tunggal mempunyai rata-rata sebesar 2,63; 3,99; 3,60 dan 2,75 mg/dl. Hasil Post Hoc LSD menunjukkan kelompok kontrol positif tidak memiliki perbedaan bermakna dengan kontrol normal dan ekstrak metanol 80% BG dosis 187,5 mg/kg BB tikus. Kesimpulan penelitian ini adalah studi in vivo ekstrak metanol 80% BG hari ke-29 mempunyai efektivitas sebagai antihiperurisemia pada tikus galur Sprague dawley. Kata Kunci: Black garlic tunggal, persen kadar asam urat, antihiperurisemia

Optimasi dan Validasi Metode Kromatografi Cair Kinerja Tinggi untuk Menetapkan Kadar Asam Klorogenat dalam Ekstrak Etanol Daun Yakon (Smallanthus sonchifolius (Poepp. & Endl.) H. Robinson) Zuhelmi Aziz; Liliek Nurhidayati; Syamsudin Abdillah; Nancy Dewi Yuliana; Partomuan Simanjuntak
ALCHEMY Jurnal Penelitian Kimia Vol 16, No 1 (2020): March
Publisher : UNIVERSITAS SEBELAS MARET (UNS)

Yakon merupakan tanaman yang dapat digunakan untuk pengobatan dan kebutuhan pangan. Salah satu kandungan zat berkhasiat dalam daun yakon adalah asam klorogenat. Asam klorogenat diketahui memiliki aktifitas sebagai antioksidan, antikanker dan antidiabetes.Â Penentuan kadar asam klorogenat dalam matriks yang kompleks diperlukan metode yang selektif dengan ketelitian dan ketepatan yang baik. Pada penelitian ini dilakukan optimasi dan validasi metode kromatografi cair kinerja tinggi (KCKT) fase balik untuk penetapan kadar asam klorogenat. Ekstrak dibuat secara ultrasonikasi menggunakan pelarut etanol 95%. Kondisi optimum diperoleh menggunakan fase gerak asam format 0,1% dalam asetonitrilâ€“asam format 0,1% dalam air (gradien); fase diam oktadesilsilan (C18) pada suhu 30 ÂºC dan detektor UV pada panjang gelombang 328 nm. Metode KCKT ini memberikan hasil yang memiliki ketelitian yang tinggi dengan simpangan baku relatif 0,79% dan ketepatan yang baik dengan perolehan kembali 97,50%. Kadar asam klorogenat yang diperoleh dalam ekstrak etanol 95% daun yakon sebesar 1,02%.Â Optimization and Validation of High Performance Liquid Chromatography Methods for Determination of Chlorogenic Acid Levels in Ethanol Extracts of Yakon Leaves (Smallanthus sonchifolius (Poepp. & Endl.) H. Robinson). Yacon is a plant that can be used for medication and food needs. One of the bioactive compounds of yacon leaves is chlorogenic acid. Chlorogenic acid has various biological activities, such as antioxidant, anticancer and antidiabetic activities. To determine the chlorogenic acid in such complex matrix, such selective methods with good precision and acuracy are required. In this study, the optimization and validation of reverse phase high performance liquid chromatography (HPLC) method for chlorogenic acid determination were performed. The extract was prepared by ultrasonication in 95% ethanol.The optimized condition for HPLC obtained was by using mobile phaseÂ 0.1% formic acid in acetonitrile â€“ 0.1% formic acid in water with gradient elution, stationary phase octadesylsilaneÂ (C18)Â at 30 oC and UV detector at of 328 nm. The result showed that HPLC method had high precicion with relative standard deviation of 0.79% and high accuracy with recovery of 97.50%. The chlorogenic acid in the ethanol 95% extract of Yacon leaves was 1,02%.

Sensitivitas Real-Time Polymerase Chain Reaction dengan Primer Tanabe dalam Mendeteksi Gelatin Babi pada Confectionery Said Naufal Hibaturrahman; Feri Kusnandar; Nancy Dewi Yuliana; Heryani Heryani
Jurnal Teknologi dan Industri Pangan Vol. 34 No. 1 (2023): 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.2023.34.1.119

Gelatin is commonly used as a gelling and thickening agent in confectionery products and is considered a critical material in terms of its halal status. Real-time Polymerase Chain Reaction (real-time PCR) is frequently employed as an analytical tool to detect traces of pork in food items. Although the real-time PCR method using the Tanabe primer and Internal Positive Control (IPC) has been validated effectively, its sensitivity or Limit of Detection (LOD) for confectionery products has yet to be determined. This study aims to determine the sensitivity of real-time PCR with Tanabe primers and IPC towards the confectionery products (gummy candy, marshmallow, and lozenges). Confirmation of this method on commercial marshmallow products known to contain porcine gelatin was also carried out. In this study, the LOD (% w/w) of porcine gelatin in bovine gelatin was initially determined. The findings revealed that the LOD (% w/w) was 0.01% with a cycle threshold (Ct) value of 39.20±1.72. The next step involved determining the LOD (% w/w) of porcine gelatin in various confectionery products such as lozenges, gummy candy, and marshmallows. The LOD (% w/w) for lozenges and gummy candy was found to be 0.1% with Ct values of 40.93±0.15 and 38.72±0.18, respectively. Marshmallows exhibited an LOD of 0.01% with a Ct value of 41.14±2.96. Finally, this method was applied to commercial confectionery products containing porcine gelatin, and the real-time PCR effectively detected porcine gelatin with high sensitivity.

Fingerprinting FTIR-ATR Fraksi Kopi Robusta dan Arabika serta Korelasinya terhadap Aktivitas Antioksidan Masjuwina Simatupang; Dian Herawati; Nancy Dewi Yuliana
Jurnal Teknologi dan Industri Pangan Vol. 34 No. 1 (2023): 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.2023.34.1.70

Coffee has a positive effect on health due to its high content of antioxidant compounds. The potential antioxidant activity of coffee is strongly influenced by its chemical compound profile. This study aimed to analyze the effect of different solvents on the chemical metabolites profile, antioxidant activity, and to determine the relevant chemical functional groups which positively contribute to the coffee’s antioxidant activity. In this study, methanolic extract of coffee samples from robusta and arabica varieties were fractionated by liquid-liquid fractionation method using four solvents with different polarities. ABTS (2,2'-azinobis (3-ethylbenzothiazoline-6-sulphonic acid) and cupric reducing antioxidant capacity (CUPRAC) assays were applied to measure the antioxidant activity of the coffee fractions. Fourier Transform Infrared- Attenuated Total Reflectance (FTIR-ATR) based chemometric approach was used to identify the compound functional groups as the fingerprinting profile of the coffee fractions. Correlation between the FTIR-ATR fingerprinting with the antioxidant activity of the coffee fractions was studied using multivariate data analysis, i.e. Principal Component Analysis (PCA) and Orthogonal Partial Least Squares (OPLS). From this study, a reliable PCA model to evaluate the effect of different solvents to FTIR-ATR fingerprinting profile was produced. The correlation between FTIR-ATR fingerprinting profile with the antioxidant activity and the characterization of the chemical functional groups relevant to its antioxidant activity can be analyzed by a reliable OPLS model obtained. This study suggests that the highest antioxidant potential in coffee is found in ethyl acetate fraction both in robusta and arabica coffee samples, while the relevant chemical functional groups having positive correlation to antioxidant activity of coffee were phenol, carbonyl, cyclohexane, aromatic, amide, phenyl, amino, and alkene groups.

PROFIL SENSORI TEH DAUN KARAMUNTING (Melastoma malabathricum L.) DENGAN METODE SENSOMETRIK Oke Anandika Lestari; Nurheni Sri Palupi; Agus Setiyono; Feri Kusnandar; Nancy Dewi Yuliana
Jurnal Teknologi Pertanian Vol. 24 No. 2 (2023)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2023.024.02.4

Daun karamunting (Melastoma malabathricum. L) dalam bentuk teh (Tisane) dipreparasi sebagai minuman merupakan salah satu upaya menangani diabetes oleh masyarakat di Kalimantan Barat. Tujuan dari penelitian ini adalah memetakan profil sensori minuman daun karamunting dan atribut sensori yang berpotensi menurunkan tingkat kesukaan dengan metode sensometrik. Teh yang diminati konsumen adalah yang tidak terlalu bitter dan kurang astringency. Metode penyeduhan dapat memberikan persepsi atribut sensori yang berbeda. Profil sensori dan hedonik tisane karamunting (Tikar) dengan berbagai metode penyeduhan dievaluasi menggunakan quantitative descriptive analysis (QDA) dan uji hedonik. Perbedaan metode penyeduhan dengan rasio daun kering:air (7:100 atau 3:100 b/v) digunakan dalam penelitian ini, yaitu seduh panas konvensional (PKV7 dan PKV3), seduh dingin (DKV7), seduh panas dengan drip bag (PDB7), dan seduh panas dengan tea bag (PTB3). Tisane komersial dalam tea bag (PTK3) digunakan sebagai pembanding. Pemetaan profil sensori hasil uji QDA pada berbagai metode penyeduhan dianalisis dengan PCA yang dilanjutkan dengan OPLS-DA dan korelasinya dengan hasil uji hedonik dianalisis dengan OPLS. Hasil dari QDA menunjukkan bahwa Tikar memiliki 14 atribut sensori. Metode sensometrik berhasil memetakan Tikar berdasarkan metode penyeduhan, yaitu PKV7 memiliki aktribut sensori harshness, stew dan astringency, sedangkan metode lainnya (DKV7, PKV7, PKV3, PTB3) greenish color, brightness color, serta fruity, dan PTK3 bitter dan smoky. Tingkat kesukaan tikar dengan metode penyeduhan PKV7 berada diantara metode penyeduhan lainnya dengan PTK3. Hasil penelitian ini menunjukkan bahwa atribut sensori bitter lebih menurunkan tingkat kesukaan dibandingkan astringency. Metode penyeduhan dapat memberikan atribut sensori yang berbeda, sehingga dapat menjadi alternatif sebagai strategi meningkatkan kesukaan.

Characterization of Polyphenols from Various Cocoa (Theobroma cacao L.) Clones During Fermentation Muhammad Isa Dwijatmoko; Budi Nurtama; Nancy Dewi Yuliana; Misnawi Misnawi
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 34 No 2 (2018)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v34i2.319

Cocoa bean is a rich source of polyphenols, which are the largest group secondary metabolite with natural antioxidant property. Polyphenols from cocoabeans was reported to possess health benefits. Fermentation, one step in cocoa processing is needed to improve the quality of cocoa in which the concentration of cocoa bean polyphenols might decrease significantly through oxidation and exudation. Cocoa polyphenols content among different cocoa clones mightalso vary. The aims of this study were to determine total polyphenols, total flavanoid, epicatechin, and catechin content in several cocoa clones, those wereSulawesi 1, Sulawesi 2, ICCRI 03, and KW 617. Until now, characterization of polyphenols from those clones has not been reported. The effect of five daysfermentation to those parameters was also studied. The results of the study showed that fermentation and type of clones significantly affected total of polyphenols, total of flavanoids, epicatechin, and catechin content of the cocoa, there is also an interaction between fermentation and type of clones. Unfermented of Sulawesi 1 had the highest total polyphenols of 96.94±5.83 mg/g, total flavanoids of 90.92±1.89 mg/g, epicatechin of 52.50±0.46 mg/g, and catechin of 1.99±0.02 mg/g content compared to other clones. Among five days fermented cocoa beans, Sulawesi 2 showed the highest total polyphenols and total flavanoids content, while ICCRI 03 had the highest epicatechin and catechin content than other clones. Thus, in can be concluded that although fermentation is required to improve the flavor quality of cocoa, it significantly reduced the content of bioactive compounds. This effect varied amongdifferent cocoa clones.

Characterization of physicochemical properties and sensory profile of red oncom in Dramaga District Bogor Regency First Leisa Kurnia; Dase Hunaefi; Nancy Dewi Yuliana; Philipp Fuhrmann; Iryna Smetanska; Shin Yasuda
jurnal1 VOLUME 6 ISSUE 2, DECEMBER 2023
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v6i2.1013

The production methods of red oncom can vary between different producers, leading to differences in sensory characteristics and compounds. This study aimed to characterize the physicochemical and sensory profile of red oncom that are most preferred by consumers. In this study, five samples of red oncom from Dramaga Districts, Bogor Regency, were selected as raw materials for physicochemical and sensory analysis. The proximate content of the five red oncom samples showed high levels of moisture, ash, and fat, but protein content in samples 259, 786, 615, and 478 was low. In contrast, the carbohydrate content in sample 615 was higher than proximate of red oncom by the Ministry of Health Republic Indonesia in 2019. The physical characteristics of color in some samples did not significantly differ in terms of L*, a*, C*, and h*values, although all samples exhibited a significant difference in terms of b* value. The texture characteristics of the five samples showed no significant differences in terms of springiness and cohesiveness, but significant variations were observed in hardness, gumminess, and chewiness. The sensory profiling involved 30 consumer panelists and 18 attributes, with sample 259 emerging as the most preferred among consumers. The analysis of consumption patterns based on five aspects of the food model, considering age and gender categories, revealed significant differences in several aspects, mainly related to food preferences (stir-fried, tutug rice, sauce, and fried oncom), self-conditions (feeling of sadness), and environmental conditions (hot weather). However, a significant difference was observed in the ecological aspect, specifically cold temperatures, when considering the gender category.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37874/ms.v8i2.755

Sensory Profiling of Indonesian White Tea Using Quantitative Descriptive Analysis Firman Hadiansyah; Dase Hunaefi; Nancy Dewi Yuliana; Philipp Fuhrmann; Iryna Smetanska; Shin Yasuda
Jurnal Teknologi dan Industri Pangan Vol. 34 No. 2 (2023): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2023.34.2.179

Silver needle is a common type of white tea in Indonesia. The silver needle is produced from unbloomed pekoe, is pointed, slightly hairy, and silver in color. Quantitative descriptive analysis is a sensory evaluation method that relies on trained panelists' abilities in the experiment. The purpose of this study is to create a sensory profile of white tea from Indonesia using the QDA method. Five tea samples registered to the Indonesian National Agency for Drug and Food Control (Brand Gamboeng, Ennie 1, and Cap Pucuk from the West Java, Teh Dandang from Central Java, and Brand Heizl from East Java) were evaluated by trained panelists with extensive experience who had passed selection and training processes. Water was used as the neutralizer and crackers as the carrier. Three grams of each sample were brewed at 98°C with 150 mL of water for 7 min. Each panelist described the attribute, determined the reference, and evaluated all samples on a 15-cm scale. The results of the focus group discussion has obtained 12 lexicon sensory attributes, namely: yellow-brown, burned aroma, floral aroma, dry aroma, woody aroma, green aroma, burned flavor, green flavor, fermented flavor, floral flavor, bitter taste, astringent aftertaste, and bitter aftertaste. The results also showed that the "Heizl" white tea had the following sensory characteristics: yellow-brown, burned aroma, burned flavor, fermented flavor, bitter taste, bitter aftertaste, and astringent aftertaste. Moreover, the "Dandang" white tea had the following attributes: dry aroma, floral aroma, woody aroma, green aroma, green flavor, and floral flavor.

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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