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All Journal Reaktor Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Keteknikan Pertanian Agrointek TEKMAPRO Journal of Industrial Engineering and Management JTSL (Jurnal Tanah dan Sumberdaya Lahan) Journal of Innovation and Applied Technology The Indonesian Green Technology Journal Jurnal Pangan dan Agroindustri Jurnal Sumberdaya Alam dan Lingkungan Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Teknologi Pertanian agriTECH Jurnal Sains dan Teknologi Pangan Jurnal Ilmiah Rekayasa Pertanian dan Biosistem ALCHEMY Jurnal Penelitian Kimia Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) WIDYA LAKSANA J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Judikatif: Jurnal Desain Komunikasi Kreatif Jurnal Pengbdian Teknik Mesin Journal of Food Engineering Rona Teknik Pertanian

Angky Wahyu Putranto

Program Studi Teknik Bioproses, Fakultas Teknologi Pertanian, Universitas Brawijaya

Author-ID : 437764

Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Other

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Lignocellulosic Analysis of Corncob Biomass by Using Non-Thermal Pulsed Electric Field-NaOH Pretreatment Angky Wahyu Putranto; Sakinah Hilya Abida; Khodijah Adrebi; Arta Harianti
Reaktor Volume 20 No.4 December 2020
Publisher : Dept. of Chemical Engineering, Diponegoro University

In recent years, the second-generation bioethanol and advanced bio-based material production from biomass are focused on the pretreatment process by separating cellulose components from other components such as lignin and hemicellulose. Therefore, a physicochemical pretreatment method is needed by applying a non-thermal pulsed electric field (PEF) and alkali methods to increase the cellulose availabilities with a short process and low energy input. The aim of this study was to analyze the lignocellulose content of corncob biomass by using non-thermal pulsed electric fields (PEF) and NaOH pretreatment. The pretreatment factors used were the electric field strength of PEF and the pretreatment time. Analysis of the structure and elements of the lignocellulose based on the characteristics of the gravimetric method and SEM-EDX for untreated and treated samples. The results showed that pretreatment of corncobs biomass by using PEF optimally at an electric field strength of 9 kV/cm and pretreatment time of 60 seconds that was increasing cellulose of 40.59% when compared with the control and also decreasing the hemicellulose and lignin content of 12.9% and 2.02%, respectively. Under these conditions, the energy per pulse and specific input energy of PEF required 0.0205 J and 8.72 kJ/L, respectively. The microstructure analysis by using SEM-EDX showed significantly visual differences and was an increase in the percentage of C and O atoms between untreated and treated corncob biomass. Furthermore, the corncob biomass treated by using non-thermal PEF and alkali can become effective and efficient for the next process into cellulose-derived products.Keywords: corncob biomass; pulsed electric field; NaOH; pretreatment; cellulose

Studi Variasi Kuat Medan Listrik PEF dan Metode Pengeringan Bahan Terhadap Senyawa Antioksidan Ekstrak Daun Torbangun (Coleus amboinicus L.) Shinta Rosalia Dewi; Nani Sumarni; Ni'matul Izza; Angky Wahyu Putranto; Bambang Susilo
Jurnal Keteknikan Pertanian Vol. 7 No. 1 (2019): JURNAL KETEKNIKAN PERTANIAN
Publisher : PERTETA

AbstractTorbangun leaf (Coleus amboinicus L.) is an Indonesian plant containing phenolic and flavonoid compounds that act as antioxidants. One method widely used to extract antioxidants from plants is maceration. However, maceration has disadvantages such as time- and solvent-consuming also gives a low yield. Therefore, to solve these disadvantages, the extraction of antioxidant compounds from torbangun leaves has been done using the maceration method with Pulsed Electric Field (PEF) as pretreatment. Before the extraction process, freshtorbangun leaves were dried by using two methods: oven and microwave. Next, torbangun dried-leaves were pretreated by using PEF at various electric field strengths (1.5; 2; 2.5; 3; and 3.5 kV/cm) for 20 seconds and followed by a four hours maceration process. Total phenolic content (TPC) and total flavonoid content (TFC) of extracts were then analyzed using Folin Ciocalteau and Calorimetric AlCl3 methods, respectively. While antioxidant activity (IC50) was determined using 1,1-diphenyl-2-picrylhydrazyl (DPPH). The results showed that the best result was obtained on microwave-dried material with PEF pretreatment at 2.5 kV/cm, yielding extract yield of 18.85% with TPC, TFC and IC50 were 60.16 mg GAE/g dw, 34.94 mg QE/g dw, and 0.98 mg/ml, respectively.AbstrakDaun torbangun (Coleus amboinicus L.) merupakan tanaman etnobotani Indonesia yang mengandung senyawa fenolik dan flavonoid yang dapat berperan sebagai antioksidan. Salah satu metode yang banyakdigunakan untuk mengekstraksi antioksidan dari tanaman adalah maserasi. Namun, maserasi mempunyai kelemahan yaitu lamanya waktu dan banyaknya pelarut yang digunakan untuk ekstraksi, serta rendahnyakandungan senyawa antioksidan yang terekstrak. Oleh karena itu, pada penelitian ini, proses ekstraksi antioksidan dari daun torbangun dilakukan dengan metode maserasi yang dimodifikasi dengan pretreatmentmenggunakan Pulse Electric Field (PEF) guna mempersingkat waktu ekstraksi, meminimalkan penggunaan pelarut dan meningkatkan kandungan senyawa antioksidan, khususnya senyawa fenolik. Sebelum dilakukan proses ekstraksi, daun torbangun dikeringkan dengan menggunakan dua metode, yaitu metode oven dan microwave. Selanjutnya, daun torbangun kering di-pretreatment dengan PEF pada berbagai variasi kuat medan listrik (1.5; 2; 2.5; 3; dan 3.5 kV/cm) selama 20 detik dan dilanjutkan dengan proses maserasi selama 4 jam.Larutan ekstrak yang diperoleh kemudian dianalisis kandungan total fenolik (Total Phenolic Content, TPC) dan flavonoidnya (Total Flavonoid Content, TFC) serta aktivitas antioksidannya (IC50). Analisis TPC dan TFC masingmasing dilakukan dengan metode Folin Ciocalteu dan kalorimetri AlCl3, sedangkan pengujian IC50 dilakukan dengan menggunakan metode 1,1-difenil-2-pikrihidrazil (DPPH). Hasil penelitian menunjukkan bahwa nilai tertinggi diperoleh pada daun torbangun yang dikeringkan dengan microwave (daya 450 watt selama 4 menit) dan di-pretreatment menggunakan PEF pada kuat medan listrik 2.5 kV/cm, menghasilkan rendemen ekstrak sebanyak 18.85% dengan TPC, TFC dan IC50 masing-masing sebesar 60.16 mg GAE/g dw, 34.94 mg QE/g dw, dan 0.98 mg/ml.

Pengaruh Suhu dan Waktu Pre-Heating pada Kualitas Fisik, Total Mikroba dan Organoleptik Susu Kolagen Sapi yang Dipasteurisasi Menggunakan Pulsed Electric Field Anugerah Dany Priyanto; Luqman Agung Wicaksono; Angky Wahyu Putranto
Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol 9, No 2 (2021)
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jkptb.2021.009.02.05

Susu merupakan bahan pangan yang mudah rusak pada kualitas nutrisi dan mikrobiologi disebabkan karena penanganan yang kurang tepat. Saat ini minuman berkolagen menjadi produk komersial yang sedang berkembang. Oleh karena itu, tujuan dari penelitian ini yaitu untuk mengetahui pengaruh suhu dan waktu pre-heating terhadap kualitas fisik, mikrobiologi dan organoleptik susu yang diperkaya dengan hidrolisat kolagen sapi serta menentukan perlakuan terbaiknya. Rancangan Acak Lengkap (RAL) digunakan sebagai desain percobaan dengan variabel suhu (35, 45, 55 dan 65oC) dan waktu pre-heating (10, 20, 30 dan 40 menit). Penelitian menunjukkan terjadi interaksi (P<0.05) antara kedua variabel terhadap parameter total plate count (TPC) dan organoleptik, akan tetapi tidak berpengaruh pada parameter viskositas dan stabilitas emulsi. Perlakuan terbaik diperoleh pada kondisi pre-heating dengan suhu 55oC dan waktu 30 menit. Beberapa karakteristik tersebut diantaranya viskotas 4.48 ± 0.08 cP, stabilitas emulsi 12.33 ± 1.73%, TPC 3.299 ± 0.003 log cfu/ml dan nilai sensorinya meliputi rasa 4.33 ± 0.25, aroma 4.15 ± 0.35, mouthfeel 3.85 ± 0.63 serta warna 4.56 ± 0.05. Harapannya dengan adanya penelitian ini menjadi sebuah inovasi dalam mengolah susu secara non-thermal yang diperkaya dengan hidrolisat kolagen sapi yang aman dan terjaga nutrisinya serta dapat diterima sensorinya.

Edukasi Good Manufacturing Practice dan Hazard Analysis and Critical Control Points Pada Pengolahan Susu Segar di CV Milkinesia Nusantara Anugerah Dany Priyanto; Teti Estiasih; Angky Wahyu Putranto; Widyasari Widyasari; Rangga Kurnia Putra
J-Dinamika : Jurnal Pengabdian Masyarakat Vol 7 No 1 (2022): April
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/j-dinamika.v7i1.3064

CV Milkinesia Nusantara merupakan salah satu badan usaha yang mengolah susu di Kabupaten Ponorogo, Jawa Timur. Pengolahan susu CV Milkinesia Nusantara berasal dari bahan baku susu segar. Permasalahan terbesar bagi CV Milkinesia Nusantara adalah risiko kontaminasi tinggi dari susu segar yang tinggi nutrisi dan mengancam keamanan hasil produk olahannya. Salah satu solusi untuk dapat memproduksi pangan yang aman adalah dengan cara penerapan Good Manufacturing Practices (GMP) dan Hazard Analysis and Critical Control Points (HACCP). Tujuan dari kegiatan pengabdian masyarakat ini adalah untuk memberikan wawasan penerapan GMP dan HACCP agar menghasilkan produk olahan susu yang aman untuk produknya. Pengabdian dilaksanakan pada bulan November 2021. Metode dalam kegiatan pengabdian adalah melakukan survey awal, diseminasi, dan evaluasi akhir kepada karyawan CV Milkinesia Nusanatara. Hasil kegiatan ini adalah terlaksananya kegiatan pengabdian serta adanya peningkatan wawasan yang dilihat dari antusiasme dan evaluasi akhir kegiatan.

Optimization of pulsed electric field processing time and hydrolyzed bovine collagen concentration in pasteurized milk Angky Wahyu Putranto; Anugerah Dany Priyanto; Dimas Firmanda Al Riza; Ferina Tiara Safitri; Nurul Istiqomah Khoirunnisa; Arrahmadiana Estuwilujeng; Candika Pambayun
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 5, No 1 (2022)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2022.005.01.3

Milk is a highly perishable food due to its nutritional composition for microbial growth. Improper milk handling practices cause nutritional reduction and microbial contamination in milk. Collagen drinks are currently a growing commercial product. Therefore, this study aimed to determine the effect of hydrolyzed bovine collagen concentration and pulsed electric field (PEF) time on the physical, microbiological, and organoleptic qualities of milk enriched with hydrolyzed bovine collagen, as well as to determine the best treatment. Central composite design (CCD) for Response Surface Methodology (RSM) was used in this experimental design to explore optimal response based on the relationship between collagen concentration and PEF processing time. This CCD experiment was proposed to optimize TPC and viscosity and obtained a total of 13 experimental designs. The model results suggested by RSM-CCD are quadratic models. The result showed the optimization of the supplemented milk using a concentration of 2.837% hydrolyzed bovine collagen and PEF processing time of 116.369 seconds were the optimal designs with the desirability value of 0.809. Validation results using three repetitions produced an average TPC of 3.38 log CFU/mL and viscosity results of 4.56 mPas. Under these conditions, the error rate value of both responses is less than 5%, indicating that the model optimization can be accepted.

The cyclone separator application on physicochemical characterization of coconut shell-liquid smoke grade C Angky Wahyu Putranto; Firda Puspaningarum; Sukardi Sukardi
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 3, No 2 (2020)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2020.003.02.4

The further processing of coconut shell pyrolysis into liquid smoke has been developed in recent years. However, the common technology by directly condensing the smoke has many impurity compounds which decreases the yield of liquid smoke produced. Hence, in this study the cyclone separator was applied to increase the quality of physicochemical content in coconut shell-liquid smoke (CS-LS) grade C. The physical parameters analyzed were yield, pH, density and color. The chemical parameters was analyzed by GC-MS. The result showed that CS-LS processing with cyclone separator was able to increase the total yield into 3.33%, with better color, pH and density compared to the CS-LS produced using common method (direct condensation). The application of cyclone separator was also able to increase the phenolic compounds (97%), alcoholic compounds (92%), cycloalkene compounds (91%) and also decreased the benzoic acid, carbonyl and ester up to 100% compared with common method for CS-LS grade C production.

Teknik Dehidrasi Osmosis Pada Pembuatan Manisan Kulit Jeruk Teuku Augibran Givari; La Choviya Hawa; Angky Wahyu Putranto
JOFE : Journal of Food Engineering Vol. 1 No. 1 (2022): January
Publisher : Politeknik Negeri Jember

High consumption of oranges (Citrus sinensis) leads to the increase of orange peel waste, that’s why those orange peel waste needs to be utilized as a value-added product, such as fruit candy. Fruit candy can be produced by a process called osmotic dehydration, which is the process of immersing food material in a hypertonic solution. This research was done with Randomized Block Design to understand the effect of immersion time (2, 4, and 6 hours) and blanching time as the pretreatment (2,5, 5, and 7,5 minutes). This research was done in triplicate. The parameters that were observed are solid gain (SG), water loss (WL), weight reduction (WR), water content, and colors (L*, a*, and b*). The results indicated that the increase in immersion and blanching time causes the value of solid gain (SG) and water loss (WL) to increase, weight reduction to decrease then increase, and water content to decrease. Analysis of Variance test suggests that immersion time has a significant effect on SG, WL, WR, water content, L*, and a*. On the other hand, blanching time only significantly affects SG, WL, WR, and water content. According to Multiple Attribute Utility Theory, the best treatment in this research, regarding the results of SG, WL, WR, and water content, is the treatment with 6 hours immersion time and 7,5 minutes blanching time.

Optimasi waktu pemanasan awal dan waktu pasteurisasi PEF terhadap asam lemak bebas, vitamin C, dan pH pada pengolahan susu Angky Wahyu Putranto; Anugerah Dany Priyanto; Teti Estiasih; Widyasari Widyasari; Yushinta Aristina Sanjaya
AGROINTEK Vol 16, No 3 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i3.13173

RSM (Response Surface Methodology) is one method that is widely used for process optimization. The purpose of this study was to obtain the optimum combination of treatments in milk processing. The combination of treatments given was pre-heating time and pulsed electric field time with response levels of free fatty acids (%), vitamin C (mg/ml), and pH. The pre-heating temperature used was 70ºC and the voltage of pulsed electric field was 15 kV/cm. Software Design Expert 13 was used to optimize the milk processing. The optimum condition obtained was a combination of heating time treatment for 5 minutes and pulsed electric field time of 135.608 seconds. The combination of these treatments resulted in a response of free fatty acids levels of 0.002%, vitamin C of 0.217 mg/ml, and pH value of 7.087. The desirability results or results accuracy of the optimum solution show a value of 0.441. The PEF utilization as a low-temperature milk processing can improve milk quality. Optimization of the use initial temperature in combination with PEF is usefull for the effectiveness of milk processing

ANALISIS PREFERENSI KONSUMEN SUSU PASTEURISASI PULSED ELECTRIC FIELD “MILKAYA” DI CV MILKINESIA NUSANTARA Faiz Ramadhani; Ratna Yulistiani; Anugerah Dany Priyanto; Teti Estiasih; Angky Wahyu Putranto
Jurnal Pangan dan Agroindustri Vol. 10 No. 4: October 2022
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2022.010.04.3

Ponorogo menjadi satu dari 38 daerah terbesar yang menghasilkan susu di Jawa Timur, namun konsumsi olahan susu sapi masih kurang. Mengetahui preferensi konsumen dan menetapkan atribut yang paling diperhatikan berdasarkan persepsi konsumen terhadap produk susu pasteurisasi menggunakan teknologi Pulsed Electric Field (PEF) “Milkaya” hasil produksi CV Milkinesia Nusantara adalah tujuan dari riset ini. Atribut produk yang dipakai adalah varian rasa, kemasan, harga, dan lokasi pembelian. Lokasi ditentukan dengan menggunakan purposive sampling yakni secara sengaja dan sampel responden dengan nonprobability sampling dengan 100 responden rentang usia 7-12 tahun. Analisis data menggunakan metode deskriptif untuk karakteristik responden, uji validitas, reliabilitas, dan analisis preferensi dengan metode konjoint. Preferensi konsumen susu pasteurisasi PEF “Milkaya” yaitu, varian rasa coklat, kemasan bantal, harga jual 4000, dan lokasi pembelian di outlet Milkaya. Urutan atribut yang digunakan konsumen sebagai pertimbangan utama adalah varian rasa, lokasi pembelian, harga, dan model kemasan.

Pengaruh Suhu dan Waktu Pulsed Electric Field Terhadap Kualitas Probiotik Pakan Ternak dari Cacing Tanah Mochamad Bagus Hermanto; Angky Wahyu Putranto; Wafa Nida Faida Azra
Jurnal Sumberdaya Alam dan Lingkungan Vol 9, No 1 (2022)
Publisher : Brawijaya University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jsal.2022.009.01.3

ABSTRAKCacing tanah atau Lumbricus rubellus adalah salah satu cacing yang banyak dibudidayakan di Indonesia. Cacing ini memiliki karakteristik hidup yang mudah, cepat berkembangbiak dengan ciri - ciri panjang tubuh 8 cm–14 cm. Oleh karena itu, cacing ini banyak dibudidayakan karena dapat diolah menjadi berbagai macam produk seperti probiotik pakan ternak. Probiotik berbahan cacing memiliki kandungan protein yang sangat tinggi sebesar 64-76%, serat kasar 45% dan kandungan lainnya yang dapat bermanfaat untuk kesehatan ternak. Pemanasan secara konvensional sebelum proses fermentasi secara tidak langsung menurunkan kandungan protein pada cacing tanah. Oleh karena itu, penggunaan teknologi pulsed electric field (PEF) pada penelitian ini bertujuan untuk menjaga stabilitas protein sekaligus mengurangi kontaminasi produk fermentasi. Penelitian ini menggunakan metode Rancangan Acak Lengkap dengan dua faktor, suhu dan waktu pemberian PEF yang diberikan sebelum bahan diproses. Sedangkan pemilihan perlakuan terbaik menggunakan metode Multiple Attribute Zeleny. Hasil penelitian menunjukkan bahwa suhu dan waktu pretreatment PEF, berpengaruh nyata terhadap pH, namun tidak berpengaruh nyata terhadap warna pada probiotik pakan ternak dari cacing tanah. Perlakuan terbaik terdapat pada pretreatment pada suhu 270C dan waktu 30 detik dengan nilai pH sebesar 4.8 dan nilai warna untuk tingkat kecerahan (L*) sebesar 4.8, tingkat kemerahan (a) sebesar 40.90 dan tingkat kekuningan (b) sebesar 2.12.Kata kunci: cacing tanah, pulsed electric field, probiotik, pH, warna ABSTRACTEarthworm or Lumbricus rubellus is one of the worms that are widely cultivated in Indonesia. Lumbricus rubellus has the characteristics of an easy life, fast breeding with characteristics of a body length of 8 cm-14 cm. Therefore, Lumbricus rubellus is widely cultivated since it can be processed into various products such as animal feed probiotics. Probiotics made from worms have a very high protein content of 64-76%, crude fiber 45% and other ingredients that can be beneficial for livestock health. The conventional heating before the fermentation process indirectly reduces the protein content of earthworms. Therefore, the use of pulsed electric field (PEF) technology in this study aims to maintain protein stability and reducing product contamination. This study used a completely randomized design method with two factors, temperature and time of PEF exposure. While the selection of the best treatment using the Multiple Attribute Zeleny. The results showed that the PEF pretreatment had a significant effect on pH, but did not significantly affect the color of animal feed probiotics from earthworms. The best treatment was found at a temperature of 27oC and a PEF time of 30 seconds with a pH value of 4.8 and a color value for the brightness level (L*) of 4.8, the level of redness (a) of 40.90 and the level of yellowness (b) of 2.12.Keywords: earthworms, pulse electric field, probiotic, pH, color

Co-Authors Andi Aryananda Wahab Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto, Anugerah Dany Arrahmadiana Estuwilujeng Arsyika Oktaviani Arta Harianti Arta Harianti Bambang Dwi Argo Bambang Susilo Candika Pambayun Christanti Agustina Della Angelina Della Angelina Dewi Maya Maharani Dewi Maya Maharani Dian R Yuneri, Dian R Dian Rahmat Yuneri Dian Savitri Dikianur Alvianto Dimas Firmanda Al Riza Dina Wahyu Indriani Faiz Ramadhani Faiz Ramadhani Fara Aulia Agustin Nurhadi Farisatun NiÃ¢Â€Â™mah Ferina Tiara Safitri Firda Pramesti Puspaningarum Firda Puspaningarum Hadi Munarko Izza, Ni'matul Izza, Sylvia Niâ€™matul Khodijah Adrebi Khoirun Nisa La Choviya Hawa Lestari, Anggi Maria Yeniaska S. Dachi Maria Yeniaska S. Dachi, Maria Yeniaska S. Mochamad Bagus Hermanto Muhammad Fathussalam Musthofa Lutfi Mutiara Nisa' Amri Nanda Fitriyatul Amalia Nani Sumarni Normalasari, Lisa Novalia Kusumarini Novalia Kusumarini Nur Komar Nurul Istiqomah Khoirunnisa Pardi Sampe Tola Puspaningarum, Firda Pramesti Rahmawati Rahmawati Rama Oktavian, Rama Ramadhan, Faisal Ramadhani, Faiz Randy Cahya Wihandika Rangga Kurnia Putra Ratna Yulistiani Ratna Yulistiani Rini Yulianingsih Sakinah Hilya Abida Sellyan Lorenza Olanda Putri Shinta Rosalia Dewi Shinta Rosalia Dewi Shinta Rosalia Dewi, Shinta Rosalia Sukardi Sukardi Sukardi Sukardi Sumardi Hadi Sumarlan Susinggih Wijana Teti Estiasih Teti Estiasih Teti Estiasih Teti Estiasih Teti Estiasih Teti Estiasih Teuku Augibran Givari Wafa Nida Faida Azra Widya Rhomadhona Widyasari Widyasari Widyasari . Widyasari Widyasari Widyasari Widyasari Widyasari Widyasari Widyasari Widyasari Widyasari Widyasari Widyasari Widyasari Wiranti, Tiara Yushinta Aristina Sanjaya Yusron Sugiarto Yusuf Hendrawan Yusuf Wibisono

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