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All Journal HAYATI Journal of Biosciences Jurnal Teknologi Pangan Journal of Innovation and Applied Technology Research Journal of Life Science Jurnal Pangan dan Agroindustri Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Teknologi Pertanian Jurnal Ilmu Sosial dan Ilmu Politik (JISIP) Indonesian Journal of Biotechnology Jurnal Sains dan Teknologi Pangan Industria: Jurnal Teknologi dan Manajemen Agroindustri TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Majalah Ilmiah Pengkajian Industri Indonesian Journal of Natural Pigments Jurnal Teknologi Hasil Pertanian Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Widya Dwi Rukmi Putri

Universitas Brawijaya

Author-ID : 438080

Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Social Sciences Transportation Other

Published : 101 Documents Claim Missing Document

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Determination Amylolitic Characteristic of Predominant Lactic Acid Bacteria Isolated during Growol Fermentation, in a Different Starch Medium Composition Putri, Widya Dwi Rukmi; Zubaidah, Elok; Masahid, Ardiyan Dwi
Research Journal of Life Science Vol 4, No 3 (2017)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat, Universitas Brawijaya

In order to achieve efficient lactic acid production from starch, fermentation of avarious composition starch medium by lactic acid bacteriawas examined in this study. Many strains of Lactobacillus plantarum isolated from growol fermentation, Lactobacillus plantarumsubsp. plantarum NBRC 15891 and Lactobacillus amylophyllus NBRC 15881 were used as starter cultures in starch basis medium, i.e, basal, basal-starch, enriched basal-starch with polypeptone and yeast extract. Lactobacillus plantarum UA3, AA2, AA11 showed the highest cells growth compare to both reference strains, but Lactobacillus amylophyllus NBRC 15881 showed a greater ability to degrade starch indicated by decreasing of pH and starch content of the fermented substrate. Enriched medium with peptone and yeast extract could generate the growth and starch degradation capabilities for all types of lactic acid bacteria were used.

The Effects of Steaming on Color and Carotenoid Absorption Spectra of Orange-, Yellow- and Purple-Fleshed Sweet Potatoes (Ipomoea batatas (L.) Lamb.) Soegiarto, Maria Ika Putri; Heriyanto, Heriyanto; Adhiwibawa, Marcelinus A.S.; Widyastuti, Endrika; Putri, Widya Dwi Rukmi; Limantara, Leenawaty
Indonesian Journal of Natural Pigments Vol 1 No 2 (2019): Agustus 2019
Publisher : Ma Chung Research Center for Photosynthetic Pigments

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33479/ijnp.2019.01.2.42

Sweet potatoes, especially the orange and yellow-fleshed, are functional local food because they contain carotenoids which serve as a pro-vitamin A. The processing of sweet potatoes into noodles, fermented cassava or â€œtapeâ€ and artificial rice is usually prepared through steaming. However, carotenoid is susceptible to degrade when it is subjected to high temperature, such as steaming. The objective of this research is to determine the effects of steaming on the color and carotenoid absorption spectra of local and excellent sweet potatoes which are correlated to the carotenoid content and to evaluate the difference of carotenoid spectral properties among sweet potatoes by principal component analysis (PCA). The steaming treatment decreased color values, such as lightness, redness, and yellowness. In addition, this process also influenced the spectral properties of carotenoid extracts of sweet potatoes. Steaming decreased absorbance and resulted in hypsochromic and bathochromic shifts. Madu Mojokerto, Manohara, local purple fleshed, Beta 1, and Papua Solossa sweet potatoes experienced some decreases in absorbance and a hypsochromic shift of Â± 77 % and Â± 2 nm, Â± 40 % and Â± 21 nm, Â± 63 % and Â± 28 nm, Â± 44 % and Â± 2 nm, and Â± 20 % and Â± 23 nm, respectively; while Antin 3 sweet potatoes experienced some decrease in absorbance of Â± 36 % and a bathochromic shift of Â± 28 nm. The PCA results showed that there were four groups of sweet potatoes based on spectrum shape and absorbance value.

Carotenoid Analysis of Ripe Banana Flesh and Peel from Three Cultivars of Banana Septiany, Gabriela Johana; Putri, Widya Dwi Rukmi; Panca, Ida Nur; Heriyanto, Heriyanto; Limantara, Leenawaty
Indonesian Journal of Natural Pigments Vol 1 No 2 (2019): Agustus 2019
Publisher : Ma Chung Research Center for Photosynthetic Pigments

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33479/ijnp.2019.01.2.60

Banana peel is a promising source to be utilized in fortification of food products due to the high content of carotenoids (Cars) which are active as provitamin A. Dominant, total and relative concentrations of Cars were determined from fresh flesh and peel in three cultivars of banana obtained from Raja, Ambon Kuning, and Kepok Kuning. To evaluate the difference in Car compositions principal component analysis (PCA) was also performed. Based on chromatographic, spectroscopic, and mass spectrometric analyses, dominant Cars were separated and identified to be lutein, Î±-carotene and Î²-carotene. Lutein was the major Car of fresh peel, while other two Cars were found in fresh flesh in addition to lutein. Raja banana had the highest total concentration of Cars among three banana samples used. PCA results generated from the absorption spectra showed three clusters of the different banana samples. PCA results are correlated to their Car compositions and this method might be applicable for the determination of dominant Cars.

PENGARUH CAMPURAN PELARUT AQUADES-ETANOL TERHADAP KARAKTERISTIK EKSTRAK BETASIANIN DARI KULIT BUAH NAGA MERAH (Hylocereus polyrhizus) Nurbaya, Syarifa Ramadhani; Putri, Widya Dwi Rukmi; Murtini, Erni Sofia
Jurnal Teknologi Pertanian Vol 19, No 3 (2018)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Pewarna makanan alami tidak menimbulkan efek samping bagi kesehatan. Kulit buah naga merah merupakan sumber pigmen betasianin yang dapat dimanfaatkan sebagai pewarna makanan alami. Proses ekstraksi diperlukan untuk memisahkan komponen pigmen betasianin dengan komponen bahan lainnya. Ekstraksi menggunakan pelarut aquades atau etanol saja dapat menghasilkan kadar betasianin yang rendah. Menggunakan campuran pelarut aquades dengan etanol dalam proses ekstraksi bertujuan untuk memperbaiki karakteristik ekstrak. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan satu faktor, yaitu rasio jenis pelarut. Jenis pelarut yang digunakan adalah aquades dan etanol dengan perbandingan 100:0, 80:20, 60:40, 40:60, 20:80, dan 0:100 (v/v). Perlakuan terbaik terdapat pada perlakuan rasio aquades dibanding etanol 20:80 (v/v) dengan karakteristik kadar betasianin 99.27 mg/L, kadar pektin 0.48%, nilai kecerahan (L) 35.03, nilai kemerahan (a+) 49.78, nilai kekuningan (b+) 14.70, sudut hue 14.02, dan nilai viskositas 2.25 cP. Ekstrak pigmen dari kulit buah naga merah yang diekstraksi menggunakan pelarut aquades-etanol berpotensi digunakan sebagai pewarna makanan alami

OPTIMASI KONSENTRASI PELARUT DAN WAKTU EKSTRAKSI PEKTIN KULIT JERUK MANIS (CITRUS SINENSIS) DENGAN METODE MASERASI Putri, Widya Dwi Rukmi; Nasution, Anggi Triwardiningsih; Tiffani, Margaretha Hanna; Wardana, Aditya
Jurnal Teknologi Pertanian Vol 22, No 1 (2021)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Â Â ABSTRAKLimbah kulit jeruk dapat dimanfaatkan menjadi pektin dengan cara diekstrak. Pektin banyak digunakan pada industri pangan, salah satunya stabilizer. Penelitian bertujuan mengetaÂhui konsentrasi pelarut dan lama waktu yang optimum pada proses ekstraksi untuk mendapatÂkan rendemen, total pektin, dan tingkat kecerahan yang terbaik. Rancangan penelitian mengÂgunakan Response Surface Methodology dengan Central Composite Design melalui software Design Expert 7.1.5. Kombinasi faktor perlakuan yaitu, konsentrasi asam oksalat (%) dan lama waktu ekstraksi (menit). Hasil penelitian menunjukkan nilai optimum konsentrasi pelarut asam oksalat sebesar 0,22% dengan lama waktu ekstraksi 90 menit 16 detik, menghasilkan 16,78% rendemen; 10,59% total pektin; dan 63,56 (L) tingkat kecerahan pektin. Kemudian, dilakukan karakterisasi pektin optimasi dengan hasil untuk kadar air 9,87%, berat ekivalen 901,60; kadar metoksil 5,59%; kadar asam galakturonat 51,45%; dan derajat esterifikasi 61,69%. Pektin yang dihasilkan sudah sesuai dengan standar International Pectin Producers Association (IPPA), kecuali pada berat ekivalen. Pektin hasil optimasi termasuk pektin metoksil rendah.Kata kunci : Ekstraksi; Kulit Jeruk Manis (Citrus sinensis); Pektin; Response Surface Methodology Â ABSTRACTOrange peels waste can be utilized by extracting the pectin. Pectin used by food industry as stabiÂlizer. This research aims to determine the optimum solvent concentration and duration in the extraction process to get the best yield, total pectin, and brightness level of pectin. Design of this study uses Response Surface Methodology with Central Composite Design through Design Expert 7.1.5 software. Combination of factors used are oxalic acid solvent concentration (%) and extraction duration (minutes). Results of optiÂmum concentration of oxalic acid solvent used for extraction is 0.22% and optimum time of extraction is 90 minutes 16 seconds, resulting 16.78% for yield; 10.59% for total pectin; and 63.56 (L) for brightness level of pectin. The characterization of the optimized pectin are as follows : water content of 9,87%; equivalent weight of 901.60; methoxyl content of 5.59%; galacturonic acid level of 51.45%; and esterification content of 61.69%. The result of characterizations pectin fitted accordance with the International Pectin Producers Association (IPPA) standard, except for equivalent weight. Optimized pectin classified as low methoxyl pectin type. Keywords : Extraction; Sweet peel orange (Citrus sinensis); Pectin; Response Surface Methodology

Optimization of Microwave-Assisted Extraction (MAE) Time and Material to Solvent Ratio of Gembili (Dioscorea esculenta) Water-Soluble Polysaccharides (WSP) Putri, Widya Dwi Rukmi; Riyanto, Eko Isro; Heliana, Almaria; Wellang, Ambo; Zubaidah, Elok
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 10, No 1 (2021)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2021.010.01.9

AbstractGembili (Dioscorea esculenta) is a tuber-producing plant containing 14.63% inulin, a Water-Soluble Polysaccharide (WSP). This study aims to determine the optimum point of the material to solvent ratio and Microwave-Assisted Extraction (MAE) time needed to extract gembili WSP, and determine the WSP's characteristics produced. The optimization process uses the Response Surface Methodology-Central Composite Design (RSM-CCD) with Design Expert 7.0 software. The material to solvent ratio's minimum and maximum points are 1:25 g/L and 1:45 g/L, while the minimum and maximum points of extraction time are 20 minutes and 40 minutes. This study observed 13 experimental combinations and responses from gembili WSP yield, WSP powder inulin levels, and WSP solubility. The results showed that the optimum conditions of material to solvent were at a 1:33.81 g/mL ratio, and the extraction time was 29.26 minutes. This optimum condition resulted in 32.42% WSP yield, 40.8% inulin content in WSP powder, 26.98% WSP solubility, 12.24% WSP water content, and 49.3 cp WSP viscosity. These results indicate that extraction using a microwave can increase WSP's rich inulin yield from gembili tubers.Keywords: gembili, inulin, microwave, optimization, Water-Soluble Polysaccharides AbstrakGembili (Dioscorea esculenta) merupakan tanaman penghasil umbi yang mengandung 14,63% inulin, yang merupakan Polisakarida Larut Air (PLA). Tujuan penelitian ini untuk mengetahui titik optimum rasio bahan terhadap pelarut dan lama waktu ekstraksi PLA ubi gembili yang dibutuhkan menggunakan Microwave-Assisted Extraction (MAE) serta untuk mengetahui karakteristik PLA umbi gembili yang dihasilkan. Proses optimasi menggunakan Respon Surface Methodology-Central Composit Design (RSM-CCD) dengan bantuan software Design Expert 7.0. Titik minimum dan maksimum rasio bahan:pelarut adalah 1:25 g/L dan 1:45 g/L, sedangkan titik minimum dan maksimum lama waktu ekstraksi adalah 20 menit dan 40 menit. Penelitian ini mengamati 13 kombinasi percobaan dan respon, yaitu rendemen PLA, kadar inulin pada bubuk PLA, dan kelarutan PLA. Hasil penelitian menunjukkan bahwa kondisi optimum bahan:pelarut terdapat pada rasio 1:33,81 g/mL dan lama waktu ekstraksi adalah 29,26 menit. Kondisi optimum ini menghasilkan 32,42% rendemen PLA, 40,8% kadar inulin pada bubuk PLA, 26,98% kelarutan PLA, 12,24% kadar air PLA, dan 49.3 cp viskositas PLA. Hasil tersebut menunjukkan bahwa ekstraksi menggunakan microwave berpotensi meningkatkan rendemen PLA kaya inulin dari umbi gembili.Kata kunci: gembili, inulin, microwave, optimasi, Polisakarida Larut Air

Edible Film Made of Corn Starch-Carrageenan-Rice Bran: The Characteristic of Formula's Viscosity, Water Content, and Water Vapor Transmission Rate Ratih Dwi Ismawanti; Widya Dwi Rukmi Putri; Erni Sofia Murtini; Heri Purwoto
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 9, No 3 (2020)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2020.009.03.2

AbstractThis research aimed to obtain the best formulation of corn starch, carrageenan, and rice bran as the main components of edible film to improve formula’s viscosity, water content, and Water Vapour Transmission Rate (WVTR). This research was an experimental research using Randomized Complete Block Design (RCBD). The first factor was corn starch concentration (1.5%; 2.5%; 3.5%), the second factor was carrageenan concentration (0.67%; 1%; 1.33%), and the third factor was rice bran concentration (0.12%; 0.25%; 0.38%). The analysis of variance showed that the interaction of corn starch, carrageenan, and rice bran has a significant impact on the viscosity, water content, and WVTR value of the edible film. Based on the viscosity, water content, and WVTR value of the edible film, the best formulation was found in the edible film with the corn starch concentration of 2.5%, 1% carrageenan, and 0.25% rice bran. The formula's viscosity value of this edible film was 165.1 ± 5.3 cP, with 14.65 ± 0.05% of water content, and 60.13 ± 0.05 g/m2/h of WVTR value.Keywords: carrageenan, corn starch, edible film, rice bran Abstrak Tujuan dari penelitian ini adalah untuk mendapatkan formulasi terbaik dari pati maizena, karagenan, dan bekatul padi sebagai komponen dasar edible film untuk meningkatkan viskositas formula. kadar air, dan Water Vapour Transmission Rate (WVTR). Penelitian ini dilakukan secara eksperimental dengan menggunakan Rancangan Acak Kelompok (RAK). Faktor pertama adalah konsentrasi pati maizena (1,5% ; 2,5% ; 3,5%), faktor kedua adalah konsentrasi karagenan (0,67%; 1%; 1,33%), dan faktor ketiga adalah konsentrasi bekatul padi (0,12% ; 0,25% ; 0,38%). Hasil analisis ragam menunjukkan interaksi penambahan pati maizena, karagenan, dan bekatul padi berpengaruh nyata terhadap viskositas formula edible film, kadar air, dan nilai WVTR edible film. Formulasi terbaik sesuai karakteristik viskositas formula edible film, kadar air, dan nilai WVTR edible film adalah edible film dengan konsentrasi pati maizena 2,5%, karagenan 1%, dan bekatul 0,25% yang memiliki nilai viskositas formula edible film sebesar 165,1 ± 5,3 cP, kadar air edible film sebesar 14,65 ± 0,05%, dan nilai WVTR edible film sebesar 60,13 ± 0,05 g/m2/jam.Kata kunci: bekatul padi, edible film, karagenan, pati maizena

Empowerment of Siwalan Processed Small Enterprises Group Through Strengthening GMP (Good Manufacturing Practice) in Tuban Regency Widya Dwi Rukmi Putri
Journal of Innovation and Applied Technology Vol 7, No 2 (2021)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiat.2021.006.02.7

Siwalan is palm type plants, which one of the prime agricultural commodities in Tuban Regency. Siwalan production has increased from year to year. Abundant production provides great potential for siwalan farmers and groups of siwalan processed enterprises into other processed products. So far, technological innovation has not touched on the processing of legen or siwalan fruit, so that the development of its marketing is very limited and it has not been able to broader the welfare of society. The purpose of this activity is to examine the relationship between aspects of attitude towards food security with aspects of business performance and the importance on strengthening GMP (Good Manufacturing Practice).

Optimasi Elisitasi Suhu dan Waktu Kejut Listrik untuk Meningkatkan Aktivitas Antioksidan dan Kandungan Total Fenol Kacang Kedelai (Glycine max) Rijal Asshidiqy; Widya Dwi Rukmi Putri; Jaya Mahar Maligan
Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol 8, No 2 (2020)
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jkptb.2020.008.02.05

Kacang kedelai merupakan komoditas pangan penting di Indonesia karena aman untuk dikonsumsi dan relatif murah jika dibandingkan dengan sumber protein dari hewani. Kacang kedelai sendiri telah banyak dimanfaatkan menjadi pangan olahan yang umum dikonsumsi diantaranya adalah tempe, tahu, kecap, hingga tauco. Kacang kedelai dikenal memiliki berbagai macam kandungan senyawa bioaktif seperti total fenol. Kandungan total fenol pada kacang kedelai yaitu 3,49 mgGAE/g yang didukung oleh aktivitas antioksidan IC50 sebesar 77,72 ppm. Untuk memaksimalkan kandungan total fenol dan aktivitas antioksidan yang ada maka digunakan cara elisitasi dengan kejut listrik tegangan tinggi. Metode yang digunakan adalah Response Surface Methodology (RSM) dengan Central Composite Design (CCD). Faktor pada penelitian ini yaitu suhu dan waktu saat kejut listrik dengan respon aktivitas antioksidan IC50 dan total fenol. Berdasarkan hasil penelitian, diperoleh nilai optimal pada suhu 34,73 °C dan waktu 14,93 detik. Respon yang dihasilkan yaitu nilai aktivitas antioksidan 65,07 ppm dan kandungan total fenol 5,02 mg/g.

PENINGKATAN PRODUKTIFITAS DAN DAYA SAING PRODUK TORTILA BERBASIS JAGUNG (ZEA MAYS) Widya Dwi Rukmi Putri; Nur Ida Panca Nugrahini; Elok Waziiroh
JISIP : Jurnal Ilmu Sosial dan Ilmu Politik Vol 5, No 3 (2016)
Publisher : Universitas Tribhuwana Tunggadewi

Abstract: "KUBE" MadepManteb engaged in the processing of corn to to provide added value in the main commodity of village. This group is composed of 20 industrial household food which cooperate together in improving the quality of products and marketing. Product of KUBE "MadepManteb is tortillas with a variety of flavors. Some problems KUBE "MadepManteb is the lack of efficiency in production due to inadequate equipment, packaging products that are less interesting as well as the need to improve the quality of the product. Through IbM solution provided include 1) Increasing the efficiency and capacity of stirring the dough tortillas, 2) Increased efficiency and capacity cutting sheet tortillas, 3) Improved draining oil products tortila to prevent rancidity during distribution, 4) Increasing the efficiency of mixing dry seasoning with tortillas, 5) Repair of packaging products to increase competitiveness, and 6) Assistance improvement of product quality. Activity Increased efficiency and production capacity is done with the technology transfer of industrial equipment, namely automatic dough mixer 5 kg capacity, semi-automatic cutting sheet tortillas, spinner oil drainer, mixer dried herbs and stove industry. Manufacture of packaging design and procurement of packaging materials for the improvement of the packaging as an effort to increase the competitiveness of tortillas. Improved quality of products is done with extension How Good Food Production and mentoring for troubleshooting problems during the use of production equipment. Keywords:tortilla, productivity, competing capacity, technology Abstrak.Kelompok Usaha Bersama “KUBE” Madep Manteb bergerak di bidang pengolahan jagung untukmemberikannilaitambahpadakomoditiutamadesatersebut.Kelompok usaha ini terdiri dari 20 industri rumah tangga pangan yang saling berkerja sama dalam peningkatan mutu produk dan pemasaran. Produk unggulan dari KUBE” Madep Manteb adalah tortila dengan berbagai varian rasa. Beberapapermasalahan yang KUBE” Madep Mantebadalahkurangnyaefisiensiproduksiakibatperalatan yang kurangmemadai, pengemasanproduk yang kurangmenariksertaperlunyapeningkatanmutuproduk.MelaluikegiatanIbMinisolusi yang diberikanmeliputi 1) Peningkatanefisiensidankapasitaspengadukan adonan tortila, 2) Peningkatanefisiensidankapasitaspemotong lembaran tortila, 3) Perbaikan penirisan minyak produk tortila untuk mencegah ketengikan selama distribusi, 4) Peningkatan efesiensi pencampuran bumbu kering dengan tortila, 5) Perbaikankemasan produk untuk peningkatan daya saing, dan 6) Pendampinganpeningkatanmutuproduk. KegiatanPeningkatanefisiensidankapasitasproduksidilakukandenganalihteknologiperalatanindustriyaitupengaduk adonan otomatis kapasitas 5 Kg, pemotong lembaran tortila semi otomatis, peniris minyak spinner, pengaduk bumbu keringdankomporindustri. Pembuatandesainkemasansertapengadaanbahanpengemasdilakukanuntukperbaikankemasansebagai upaya peningkatan daya saing produk tortila.Perbaikanmutuprodukdilakukandenganpenyuluhan Cara ProduksiPangan yang Baiksertapendampinganuntuktroubleshootingpermasalahanselamapenggunaanperalatanproduksi. Kata kunci :tortila, produktivitas, daya saing, alih teknologi

Co-Authors Adhiwibawa, Marcelinus A.S. Aditya Wardana, Aditya Agus Rahman Salim AGUSTIN KRISNA WARDANI Agustin Krisna Wardani Akbar Annas Akbar Nugroho Anggi Hapsari Anggi Hapsari Ani Rahmawati Ani Rahmawati Aryani Zahara Kartini Bayu Mas Amana Bunga Fastyka Visita Bunga Fastyka Visita Cinta Ayu Lestari D. W Ningtyas Dego Yusa Ali Dewanti Widyaningsih Dhior Antalimar Dhior Antalimar, Dhior Dianrifiya Nisa Dianrifiya Nisa Dimas Rizal Dimas Rizal Djagal Wisesa Marseno Dyah Ayu Retnaningtyas Dyah Ayu Retnaningtyas Dyah Hayu Kusumawati Effendi, Masud Ella Saparianti Elok Waziiroh Elok Zubaidah Endrika Widyastuti Endrika Widyastuti Erni Sofia Murtini Eryk Hendrianto Eryk Hendrianto Eva Ni'maturohmah Evi Erizha Sulistiana Fatmala, Yayank Ulfa Feronika Heppy Sriherfyna Firdausia Agustin Firdausia Agustin Florentine Ekaristya Florentine Ekaristya, Florentine Gabriela Johana Septiany Gabriela Johana Septiany, Gabriela Johana Grace Maria Ulfa Hardanti, Sri Harianto Harianto Haryadi - Hasna, Tanalyna Heliana, Almaria Heri Purwoto Heri Purwoto Hosnariyah Khair Fath Ida Bagus Yoga Vidya Pradipta Ida Bagus Yoga Vidya Pradipta Ika Agustin Puspita Sari Ika Agustin Puspita Sari, Ika Agustin Puspita Ika Winda Purnamasari Ika Winda Purnamasari Indria Purwantiningrum Indria Purwantiningrum Irma Nopriyani Ishmah Hanifah Jaya Mahar Maligan Jaya Mahar Maligan Joni Kusnadi Khairul Ambri Khalif Afwin Kautsary KIKI FIBRIANTO Kusuma Faisal Muhammad Leenawaty Limantara Lia Hapsari M. Jusuf Djafar M. Maria Margaretha Hanna Tiffany Maria Ika Putri Soegiarto Maria Ika Putri Soegiarto, Maria Ika Putri Marningsih Doko Patty Masahid, Ardiyan Dwi Mas’udah, Shofiyatul Megy Wida Fitria Mochamad Nurcholis Monika Maria P.S. Mukhamad Kabul Rafsanjani Mukhamad Kabul Rafsanjani Munawaroh, Putri Syepty SriJanatul N. Sholahudin Nanda Puspita Sari Nasution, Anggi Triwardiningsih Ni Putu Sarah Saraswati Sujarta Ni Putu Sarah Saraswati Sujarta, Ni Putu Sarah Saraswati Nicha Bella Permana Putri Novita Wijayanti Nur Ida Panca Nugrahini Nur Istianah Nur, Mokhamad Panji Deoranto Peni Wigati Putri, Aldila Rahma, Novita Ainur Ratih Dwi Ismawanti Ratih Dwi Ismawanti Ratna Yulianingsih Rifqi Saifur Rahman Rijal Asshidiqy Rikhardo Atmaka Permana Rikhardo Atmaka Permana Risalia Nur Rahmah Anugrah Riyanto, Eko Isro Riza Rizki Amaliya Riza Rizki Amaliya Rizki Eka Aulia Rizki Eka Aulia Rofiq Sunaryanto Rohma, Rohma Rosyidah Yuniarrachmah Rosyidah Yuniarrachmah, Rosyidah Roudlatul Fanani Roudlatul Fanani, Roudlatul Ruthia Kristi Wijayanti Ruthia Kristi Wijayanti Simon Bambang Widjanarko SIMON BAMBANG WIDJANARKO Siti Nur Aisyiah Jamil Sri Suhartini Stefanie Erina Stefanie Erina Sucitra, Novti Sudarma Dita Wijayanti Sudarma Dita Wijayanti Susinggih Wijana Syamsika Tahir Syarifa Ramadhani Nurbaya Tanalyna Hasna Vinda Chairani Octavianti Viprillia Andita Widhaswari Viprillia Andita Widhaswari Vivien Fathuroya Wellang, Ambo Wiranti Dewi Sentiani Wiranti Dewi Sentiani, Wiranti Dewi Yayah Afriyah Yayah Afriyah Yesi Ika Susanti Yesi Ika Susanti Yessica Wijaya Yessica Wijaya Yoga Armanda Yoga Armanda, Yoga Yundari, Yundari

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