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All Journal Journal of Tropical Life Science : International Journal of Theoretical, Experimental, and Applied Life Sciences Journal of Innovation and Applied Technology Indonesian Green Technology Journal Jurnal Pangan dan Agroindustri Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Teknologi Pertanian Aquahayati agriTECH Jurnal Ilmu Pangan dan Hasil Pertanian JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat) Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) International Journal of Advance Tropical Food (IJATF)
Sudarminto Setyo Yuwono
Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Other

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Effect of Water:Bean Ratio during Extraction Process on Solid, Protein, and Calcium Extractability and on Ratio of 7S/11S Protein Fraction Yuwono, Sudarminto Setyo; Susanto, Tri
Jurnal Teknologi Pertanian Vol 7, No 2 (2006)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (145.632 KB)

Abstract

Water: bean ratio has an important role during extraction process in tofu industries. This factor determines yield and textural properties of tofu. The aim of the research was to evaluate the role of water: bean ratio on soymilk characteristics and to determine the extractability of solids, protein, and calcium. It was shown that the increase amount of water, from water to bean ratio of 10:1 to 30:1, reduced the total solids, protein and calcium content of soymilk, however, increased the total extracted solids, protein and calcium in the range of 53,53% - 68,44%,  73,08% - 83,21%, and 23,38% - 38,44%, respectively. Such an increase also resulted in the increase of 7S/11S globulin ratio, from 0,232 to 0,259.   Key words: soybean, water:bean ratio, globulin 7S/11S
Physical, Chemical, and Organoleptic Characteristics of Smoked Skipjack Tuna (Katsuwonus pelamis) in Kendari City Isamu, Kobajashi T.; Purnomo, Hari; Yuwono, Sudarminto S.
Jurnal Teknologi Pertanian Vol 13, No 2 (2012)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (310.293 KB)

Abstract

The objective of this research was to determine the physical, chemical, and organoleptic characteristics of smoked skipjack tuna fish in Kendari. This research evaluated smoke meterials used by producers, colour (L,* a*, b*), texture, aw, proximate (moisture, protein, fat and ash) and organoleptic (colour, flavor, texture and aroma) characteristics of smoked skipjack tuna. Tis research used descriptive method with three replications. The results showed differences of color (L*, a*, b*), texture, aw, moisture, protein, fat and ash of smoked skipjack tuna produced by different producers. Organoleptic analysis indicated that differences were resulted by different smoke methods. Keywords: skipjack tuna, smoking process, smoked fish
Mocaf (Modified Cassava Flour)-Based Artificial Rice Production (Study of Mocaf and Rice Flour Proportion with the Addition of Porang Flour) Yuwono, Sudarminto Setyo; Febrianto, Kiki; Dewi, Novi Sintya
Jurnal Teknologi Pertanian Vol 14, No 3 (2013)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

National rice production is currently quite a lot, but feared not enough for national rice necessity. Therefore, diversification of staple foods in the form of artificial rice is needed to support national food availability. Some problems in artificial rice product are first its texture. It tends to be hard due to the high content of amylose in Mocaf. As well the strong aroma of Mocaf makes artificial rice difficult to be accepted by consumers. Also we need to use additional materials such rice and porang flour to improve its texture and taste. This research used Randomized Block Design method (RBD) with two factors. The first factor was Mocaf and rice flour proportion consisting of 3 levels (90 : 10, 80 : 20 and 70 : 30) and the second factor was the addition of porang flour consisting of 3 levels (2%, 3% and 4%). The obtained data were analyzed using ANOVA (Analysis of Variance) and then continued using Least Significant Different Test (LSD) at α = 5%. The organoleptic test data were analyzed using Hedonic Scale Scoring Test and then continued using Duncan’s Multiple Range Test (DMRT) at α = 5%, while for determining the best treatment using De Garmo effectivity index method.The best treatment based on the physical, chemical and organoleptic parameters was obtained from the treatment Mocaf and rice flour proportion = 70 : 30 with the addition of porang flour 3% resulting artificial rice with the physical and chemical characteristics as follows color brightness (L *) 50.47, texture 1.27 N, rehydration capacity 177%, volume development 125%, water content 9.21%, starch 70.83%, amylose 18.86%, ash 0.62%, fat 2.71%, protein 2.71%, carbohydrates total 84.75%, oxalic acid 0.06% and organoleptic characteristics, as follows color 3.55 (neutral), aroma 3.60 (neutral), texture 4.00 (like) and taste 3.85 (neutral).Keywords: artificial rice, Mocaf, rice flour, porang flour
PENGARUH METODE PERENDAMAN KEDELAI (Glycine max) TERHADAP KARAKTERISTIK PEKTIN Prabowo, Ivy Dian Puspitasari; Widjanarko, Simon Bambang; Yuwono, Sudarminto Setyo
Jurnal Teknologi Pertanian Vol 19, No 2 (2018)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (355.472 KB) | DOI: 10.21776/ub.jtp.2018.019.02.6

Abstract

ABSTRAKPerendaman kedelai dapat mempengaruhi rendemen dan derajat esterifikasi dari pektin. Setiap industri tempe memiliki metode perendaman kedelai yang berbeda-beda. Air rendaman kedelai dan kulit ari kedelai merupakan produk samping dari industri tempe yang berpotensi sebagai bahan baku pembuatan pektin. Tujuan dari penelitian ini adalah menentukan metode perendaman kedelai yang terbaik untuk menghasilkan rendemen dan derajat esterifikasi pektin yang tinggi, sekaligus mengetahui kadar asam galakturonat. Pengujian dilakukan secara RAK (Rancangan Acak Kelompok) dengan faktor metode perendaman kedelai yaitu (1) kedelai direbus 30 menit, (2) kedelai direndam 18 jam kemudian direbus 30 menit, dan (3) kedelai direbus 30 menit kemudian direndam 18 jam. Hasil penelitian menunjukan kedelai yang direbus 30 menit kemudian direndam 18 jam merupakan perlakuan yang paling baik karena memiliki rendemen (1.12 ± 0.03%) dan derajat esterifikasi (56.33 ± 1.96%) yang paling tinggi. Pektin dari penelitian ini memiliki kadar asam galakturonat sebesar 22.45 ± 0.84%. Industri tempe dapat menerapkan penelitian ini untuk mengurangi limbah padat dan limbah cair menjadi pektin. ABSTRACTSoaking soybean may affect the yield and degree of esterification of pectin. Each tempe industry has different soybean soaking methods. Soaking soybean water and soybean hull are a by-product of tempe industry which has potential as raw material for pectin making. The purpose of this research is to determine the best soybean soaking method to produce high yield and degree of esterification, simultaneously to determine galacturonic acid content. The experiments used RAK (Randomized Block Design) with factor of soybeans soaking method. The methods were: (1) Soybean boiled for 30 minutes, (2) Soybeans soaked 18 hours then boiled 30 minutes, and (3) Soybean boiled 30 minutes then soaked 18 hours. The results showed that soaked soybeans 30 minutes and then soaked 18 hours is the best treatment because it has the highest yield (1.12 ± 0.03%) and degree of esterification (56.33 ± 1.96%). The pectin of this soybean has 22.45 ± 0.84% of galacturonic acid. Tempe industry can apply this research to reduce its solid and liquid waste to be pectin
KARAKTERISTIK FISIKOKIMIA DAN SENSORIS FRUIT LEATHER APEL MANALAGI (Malus sylvestris mill) DENGAN SUBTITUSI PISANG CANDI (Musa paradisiaca) Puspaningrum, Lilianti; Yuwono, Sudarminto Setyo; Martati, Erryana
Jurnal Teknologi Pertanian Vol 19, No 3 (2018)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (500.729 KB) | DOI: 10.21776/ub.jtp.2018.019.03.4

Abstract

Fruit Leather merupakan salah satu olahan yang berbahan dasar buah-buahan yang dihaluskan (bubur buah) dengan cara mengurangi kadar air dari produk tersebut. Tujuan dari penelitian ini adalah mengetahui karakteristik penambahan komposisi pisang candi dalam pembuatan fruit leather apel manalagi sehingga mendapatkan produk fruit leather yang baik yang dapat diterima konsumen. Fruit Leather apel dibuat dengan menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan komposisi apel:pisang (100% apel, 85% apel : 15% pisang, 70% apel:30% pisang dan 55% apel:45% pisang). Analisa sensori dilakukan dengan menggunakan metode Rate All That Apply (RATA). Hasil analisa menunjukkan bahwa nilai kekerasan (hardness), kekompakan (cohesivenes), kelengketan (adhesiveness) dan elastisitas (springiness) penambahan pisang candi terbaik pada komposisi pembuatan fruit leather apel 70% apel:30% pisang dengan atribut sensoris rasa manis, aroma pisang, tekstur keras dan tekstur elastis.
POTENSI RUMPUT LAUT MERAH (GRACILARIA GIGAS) DAN PENAMBAHAN DAUN KENIKIR (COSMOS CAUDATUS) SEBAGAI BAHAN BAKU PEMBUATAN NORI Pamungkas, Pinctada Putri; Yuwono, Sudarminto Setyo; Fibrianto, Kiki
Jurnal Teknologi Pertanian Vol 20, No 3 (2019)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (594.142 KB) | DOI: 10.21776/ub.jtp.2019.020.03.4

Abstract

ABSTRAKBahan baku nori umunya rumput laut jenis Porphyra, di Indonesia rumput laut jenis Porphyra sulit ditemukan dan dibudidayakan. Sulitnya rumput laut jenis ini ditemukan mengakibatkan Indonesia mengimpor nori kepada negara penghasil, data Dinas Kelautan dan Perikanan tahun 2014 menunjukkan Indonesia mengimpor nori mencapai 2 Milyar per tahun. Rumput laut merah jenis Gracilaria gigasbanyak ditemukan di Indonesia dengan penambahan daun kenikir dapat dijadikan alternatif  sebagai bahan baku  pembuatan nori. Penelitian ini bertujuan memanfaatkan rumput laut merah Gracilaria gigas dan daunsebagai bahan baku  pembuatan norisehingga mendapatkan karakteristik fisik, kimia dengan atribut sensori yang dapat diterima konsumen. Penelitian menggunakan rancangan percobaan Rancangan Acak Kelompok (RAK) dengan 2 faktoryaitu ukuran mesh penyaringandankonsentrasi daun kenikir yang ditambahkan. Hasilpenelitian ini menunjukkan bahwa perlakuan penyaringan ukuran 60 mesh dan konsentrasi daun kenikir 5%  menghasilkan nori Gracilaria gigasterbaik. Pada hasil analisis karakteristik kimia diperoleh nilai kadar air 11,04%, kadar abu 6,77%, kadar protein 22,44%, kadar lemak 0,85%, karbohidrat 58,91%, serat kasar 9,41%, dan aktivitas antioksidan IC50 38,796 mg AAE/g. Sedangkan hasil analisis karakteristik fisik diperoleh ketebalan  0,11 mm, kuat tarik 11,23N, elongasi 0,65 cm, warna L 42,0, warna a -0,20 dan warna b  4,3. Berdasarkan hasil analisis sensori menggunakan RATA (Rate All That Apply) dengan 100 panelis konsumen menunjukkan nori Gracilaria gigas tidak berbeda dengan nori komersil dan dapat diterima konsumen. ABSTRACTThe raw material of nori is generally made of porphyra which is hardly found and cultivated in Indonesia. Indonesia imports from the country which produces and cultivates the porphyra wheat due to the scarcity. The Dinas Kelautan and Perikanan (DKP, 2014) shows that Indonesia imports nori 2 billion per year. Another type of wheat, Gracilariagigas, is found in Indonesia which can be used as the alternative raw material of nori if combined with thinkin leaf. This study aims at making use of the Gracilaria gigasand the thinkin leaf as the ingridient of producing nori which meets the physical characteristic and chemical sensory ttribute so that it can be accepted by the consumers. The study employs an experimental design which involves the random sampling method with two varibales, the size of filtering mesh and the  concentrate of thinkin leaf added. The result shows that the tretament using 60-mesh filtering and concentrate of the 5% of the thinkin leaf concentrate produces the best noriGracilaria gigas. The result of the analysis shows that the values of chemical characteristics are 11.04% water, 6.77% ash, 22.44% of protein, 0.85% of fat, 58.91% of carbohidrate, 9.41% of rough fiber, and IC50 38,796 mg AAE/g antioxidant activities. Tresult of phsical characteristics are as follows, the thickness is 0.11 mm, the tortion is 11.23N, the elongationi is 0.65, the colour is L42,0; colour A is -0.20 and colour B is 4.3. Based on the result of sensory analysis using RATA (Rate All That Apply) from 100 participants  shows that Gracilaria gigas nori is not significantly different from the commercial nori and well accepted by the consumers.
OPTIMASI DURASI DAN RASIO BAHAN PER PELARUT EKSTRAK DAUN PEPAYA UNTUK UJI AKTIVITAS ANTIBAKTERI Sabathani, Anniversary; Widjanarko, Simon Bambang; Yuwono, Sudarminto Setyo
Jurnal Teknologi Pertanian Vol 19, No 3 (2018)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2018.019.03.6

Abstract

AbstrakTujuan penelitian ini adalah mengetahui kombinasi waktu sonikasi dan bahan per pelarut (b/v) ekstrak daun pepaya segar, yang menghasilkan respon total fenol, aktivitas antioksidan (IC50), dan rendemen yang optimum; juga untuk mengetahui efek dari dosis ekstrak daun pepaya pada aktivitas antibakteri Escherichia coli dan Staphylococcus aureus. Ekstrak daun pepaya dihasilkan menggunakan metode ultrasonik dengan pelarut aquades. Rancangan penelitian menggunakan Response Surface Method, sedangkan desain eksperimen menggunakan General Factor Design, dengan satu faktor yang terdiri dari 6 tingkat dosis ekstrak daun pepaya, kontrol positif dan negatif, diulang 3 kali. Kontrol positif adalah kertas cakram mengandung 10 μg ampisilin untuk bakteri Staphylococcus aureus, kertas-cakram mengandung 30 μg kloramfenikol untuk Escherichia coli, sedangkan kontrol negatif adalah aquades steril. Hasil penelitian menunjukkan kombinasi b/v 16.92 g/100 ml dengan lama waktu ekstraksi daun pepaya 14.36 menit dan menghasilkan tiga respon optimum rendemen 2.89%, total fenol 50.03 mgGAE/g, dan aktivitas antioksidan (IC50) 211.924 ppm. Ekstrak daun pepaya pada konsentrasi 3.125 mg/ml, 6.25 mg/ml, dan 12.5 mg/ml tidak berpengaruh terhadap perkembangan bakteri Staphylococcus aureus dan Escherichia coli, dan berpengaruh mulai 25 mg/ml, 50 mg/ml, 100 mg/ml. Hal ini menunjukkan bahwa ekstrak daun pepaya berpotensi menahan perkembangan bakteri Staphylococcus aureus dan Escherichia coli. AbstractThe objective of this research is to know the combination of time duration of sonication and the ratio of the weight of material per solvent of fresh papaya leaf, which produce optimum response of total phenol, antioxidant activity (IC50), and rendemen; and to know the effect of the dose of papaya leaf extract on antibacterial activity, Escherichia coli and Staphylococcus aureus. The papaya leaf extract is resulted by using ultrasonic method with aquades. Experimental design is using response surface method and general factor design, with one factor consisting of 6 levels of papaya leaf extract dose, negative, and positive control and repeated 3 times. The positive control is disc-paper containing 10 μg ampicillin for Staphylococcus aureus bacteria, disc-paper containing 30 μg chloramphenicol for Escherichia coli. Whereas the negative control is sterile aquadest. The results shows a combination of the ratio the weight material per solvent 16.92 g/ 100 ml with the duration of papaya leaf extraction 14.36 minutes and yields three optimum responses: rendemen of 2.89%, total phenol of 50.03 mgGAE/g, and antioxidant activity (IC50) 211.924 ppm, furthermore pepaya leaf extract at concentrations of 3.125 mg/ml, 6.25 mg/ml, and 12.5 mg/ml does not have any effect on the development of Staphylococcus aureus and Escherichia coli bacteria, and only has an effect of 25 mg/ml, 50 mg/ml, 100 mg/ml. This suggests that papaya leaf extract has the potential to withstand the development of Staphylococcus aureus and Escherichia coli bacteria. 
Introduction Of Moringa Leaves (Moringa Oleifera) Utilization As A High Nutritive Food Ingredient To Assist Nutrient Sufficiency For Children In Al Kaaf Orphanage Jabung, Malang Kiki Fibrianto; Wenny Bekti Sunarharum; Sudarminto Setyo Yuwono; Erni Sofia Murtini; Elok Waziiroh; Siti Narsito Wulan; Laila Yum Wahibah
Journal of Innovation and Applied Technology Vol 5, No 2 (2019)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiat.2020.005.02.03

Abstract

Daun kelor memiliki kandungan nutrisi yang cukup lengkap dan banyak sifat fungsional yang berguna untuk meningkatkan status gizi, khususnya bagi anak-anak. Meskipun demikian, pemanfaatan daun kelor sebagai sumber bahan pangan yang dapat diolah menjadi beragam produk pangan yang menarik, bergizi tinggi dan murah masih sangat terbatas. Kreativitas dalam pengolahan pangan berbasis kelor diharapkan akan mampu menunjang kecukupan gizi bagi anak-anak. Kegiatan sosialisasi dan pelatihan untuk pengolahan serta pemanfaatan daun kelor, diharapkan akan membantu ketercukupan gizi secara murah serta mendorong semangat berwirausaha melalui praktek pembuatan olahan pangan sederhana berbasis daun kelor, seperti biskuit, pudding dan es krim.
Introduction Of Post-Harvest Processing Tehcnology To Increase Production Capacity And Quality Of Coffee Processed By Uph Sekar Rindu, Dampit, Malang Regency Wenny Bekti Sunarharum; Sudarminto Setyo Yuwono; Erni Sofia Murtini; Kiki Fibrianto; Elok Waziiroh; Eka Shinta Wulandari; Laila Yum Wahibah
Journal of Innovation and Applied Technology Vol 4, No 2 (2018)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (663.082 KB) | DOI: 10.21776/ub.jiat.2018.004.02.7

Abstract

Besides coffee productivity, the most prominent problem in the coffee production is related to the consistency of quality. This community service program is specifically aimed to resolved coffee quality and productivity problems encountered by Sridonoretno coffee processing and producing unit in UPH Sekar Rindu. The approach in addressing those problems includes four steps. First step is the community empowerment through training on coffee quality and introduction on selective picking/harvesting method. Secondly, writing and documenting standard operating procedures for harvesting, for some common coffee post harvest processing methods as well as an appropriate storage procedure that could be applied by the community. Thirdly, the introduction of machinery including coffee huller and scale to improve coffee productivity. The last effort is to perform certification and grading of the quality of Sridonoretno green coffee beans.
Community Service Research (CSR) In Corn Chips Central Industry, Pandanwangi, Blimbing District,Malang, East Java Miftahus Saadah; Imam Santoso; Sudarminto Setyo Yuwono
Journal of Innovation and Applied Technology Vol 5, No 2 (2019)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiat.2020.005.02.6

Abstract

The home industry for processing corn products into corn chips in Malang City includes  Sinar SME and Berkah SME. they both still do not have attractive, innovative and creative packaging designs. The packaging used has not been able to protect the product during the transportation process, and the design is less attractive. Corn chips produced by Sinar and Berkah SME’s did not have a variety flavors of products. This can have an impact on market saturation and reduce sales. There is still a lack of ability in both SME’s people in mastering technology and hygiene. Improvement efforts were made by improving the packaging design of Sinar and Berkah SME’s. The variety of corn chips that can be done to attract consumer appeal is to add a level of spiciness. Technology transfer is carried out in frying equipment and packaging activities using a pedal sealer machine. 
Co-Authors Abisatya Widya Swadana Ahmad Faruq Abidin Ahmad Subagio Ahmad Zaki Mubarok Aji Sutrisno Annisa Oktafianti Nurlatifah, Annisa Oktafianti Ardyanti, Dwi Kusuma Arrida Ad'hi Zulfiah Atikah Atikah Bambang Dwi Argo Beauty Suestining Diyah Dewanti Dani Ali Kusuma Dedy Nur Midayanto Dego Y. Ali Dego Yusa Ali Desyandri Desyandri Devy Sekarlianty Dhira Ananta Wijaya Dian Widya Ningtyas Disafitri Candra Ayu Diwyacitta Antya Putri, Diwyacitta Antya Dyah Ayu Kurniasari Ella Saparianti Elok Waziiroh Ericha Nurvia Alami Erni Sofia Murtini Erryana Martati Esy Apriyana Feronika Heppy Sriherfyna Fithri Choirun Nisa Galih Pramuditya Galih Wiranata, Galih Ha Mi Thah Hamidin Rasulu Hari Purnomo HARI PURNOMO Hasna Nadhiroh Imam Santoso Imro’ah Ikarini Indria Purwantiningrum Insaniyatus Sakinah Irawan Setya Wardhana Jatmiko Eko Witoyo Jaya Mahar Maligan Jodi Sangga Bagja Joni Kusnadi Kartika Ken Hayati Karunia Widhianingputri, Karunia Khusnia, Nastasya Kiki Febrianto KIKI FIBRIANTO Kobajashi T. Isamu Kobajashi T. Isamu Laila Yum Wahibah Lisna Mayani Liyundzira, Fasandra Novi Luchis Rubianto M Subhan Edi Wasono Masruri Masruri Masruri Mawar Sarastuti Michelle Noviria Michelle Noviria Miftahus Saadah Mochamad Affandi Mohammad Andi Cahyono Mohammad Rizal Amaluddin Nelsy Dian Permatasari Ni'maturohmah, Eva Nidha Arfa Ladamay Novi Sintya Dewi Novita Wijayanti Nur Ida Panca Nugrahini Nur Istianah Nur Istianah Nuriska Yulianingsih Nurrizaq Karunia Pamungkas, Bangkit Puji Putra Pinctada Putri Pamungkas Prabowo, Ivy Dian Puspitasari Puspaningrum, Lilianti Reza Widyasaputra Riska Septifani Rizkhia J.A. Aghata Sabathani, Anniversary SARASWATI, Ayu Rahayu Shela Maliaentika, Shela SIMON BAMBANG WIDJANARKO Siti Narsito Wulan Soemarno Soemarno Suhartini Suhartini Sulthon Fathoni Suprihhartini Nurani Susilo, Donor Utomo M. Syamsiar, Syamsiar Tika Pusparani Tri Susanto Vivien Fathuroya, Vivien Wenny B. Sunarharum Wenny Bekti Sunarharum Wintari Devita, Wintari Wulandari, Eka Shinta Yenny Puspita Anggraeni Yunita Prameswari, Yunita Zamnia Wahyuli