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All Journal Agrointek Jurnal Sains dan Teknologi Pangan Jurnal Pertanian Agros Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Kesehatan Tambusai Jurnal Gizi dan Kuliner Innovative: Journal Of Social Science Research Teknologi dan Industri Pertanian Indonesia Rona Teknik Pertanian Journal of Fisheries & Marine
Fathma Syahbanu
Program Studi Gizi, Fakultas Ilmu Kesehatan, Universitas Singaperbangsa Karawang, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Dentistry Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Other

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The Effect of High Hydrostatic Pressure and Enzymatic Treatment on Microstructural Protein Changes in Hypoallergenic Skim Milk: Literature Study Syahbanu, Fathma; Kurnianto, Muhammad Alfid
Jurnal Sains dan Teknologi Pangan Vol 8, No 2 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (930.849 KB) | DOI: 10.33772/jstp.v8i2.35377

Abstract

Food allergy is one of the major health problems worldwide in both adults and children, and its prevalence has been increasing over the last two decades. Epidemiological studies report that Cow's Milk Allergy (CMA) is considered one of the most common food allergies especially in early childhood with an incidence of 2 - 7.5% in population studies in various countries. Many cow's milk allergies occur due to the high intake of milk both in raw and processed form. One of the main allergens in skim cow's milk is beta lactoglobulin. The microstructure approach to modify the structure of milk protein is one of the effective methods in preventing allergies. This manuscript review was conducted using the literature review narrative method. Several food treatments can be effectively used to reduce the allergenicity of milk protein by changing the microstructure of the protein, including enzymatic treatment and High Hydrostatic Pressure. The size reduction caused by both treatments results in allergenic proteins being unable to reach the antibody paratope. The tendency of antigenic milk proteins to become immunological sensitizing agents decreases due to these microstructural changes. The protein microstructure modification can be utilized as a new breakthrough in obtaining hypoallergenic milk-based food products in the future. The purpose of this review article is to discuss the enzymatic and HHP treatment of milk protein microstructure, especially its ability to reduce the number of allergenic proteins in milk.
Prospects of bioinformatics approach for exploring and mapping potential bioactive peptide of Rusip (The traditional Indonesian fermented anchovy): A Review Muhammad Alfid Kurnianto; Fathma Syahbanu; Hamidatun Hamidatun; Ifwarisan Defri; Yushinta Aristya Sanjaya
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 6, No 2 (2023)
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.2023.006.02.3

Abstract

Rusip is a traditional Indonesian side-dishes food that is a fermented anchovy product originating from Bangka Belitung. During the fermentation, various lactic acid bacteria grew in rusip and produced bioactive peptides because of proteolytic enzyme action. Several treatments to obtain bioactive peptides can be conducted (fermentation, in vivo digestion, and in vitro hydrolysis using enzymes). The in vivo and in vitro methods are a widely used approach, but these methods are costly and time-consuming. These limitations could be solved by the bioinformatics approach. This method manages and interprets information about biological systems that employ computational methods. This study aimed to review recent studies on rusip and similar fermented fish and peptide bioactive with their bioactivity), steps, advantages, and limitations of bioactive peptide studies using the bioinformatics approach. The review article was written using narrative literature review method, which based on in-depth investigation from scientific literatures by identifing keywords, reviewing the content of articles, and synthesizing the findings. The results showed that using bioinformatics has provided opportunities for the development of bioactive peptides. Through this method, bioactive peptide identification begins with determining the main sample protein and the enzymes in protein hydrolysis. The further steps are protein hydrolysis simulation, determining the potential for bioactivity, and molecular docking. The bioinformatics analyses were performed synergistically to predict the protein or peptide characteristics from the sample and its bioactivity and determine its interaction with their receptor. However, despite the advantages, the bioinformatics approach also has several limitations, such as the lack of certain types of proteins or peptides in the database and hydrolysis simulation tool. Combining conventional and in silico methods (hybrid method) is potential to obtain the new and promising bioactive peptides from rusip and other fermented fish (i.e., budu, bekasam, and pla duk ra) and meat products for development product, both functional food and supplements.
Analisis Karakteristik Dan Perbandingan Kandungan Zat Gizi Antara Telur Asin Dengan Tepung Telur Marcella Prisilia; Fathma Syahbanu
Jurnal Gizi dan Kuliner Vol 4 No 1 (2023): Jurnal Gizi dan Kuliner
Publisher : Program Studi Gizi UNSIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35706/giziku.v4i1.9669

Abstract

One of the animal products used as a source of high nutrition is the egg. Highly nutritious foods are usually perishable and spoil quickly. One of the latest methods of egg preservation is egg drying to keep eggs fresh. This method works by removing enough water from the egg to prevent the growth of microorganisms and retard the rate of chemical reactions. This review aims to study the characteristics and nutritional value comparison of salted eggs and egg flour. A good salted egg is an egg that has a non-cracked shell, a chewy texture, and a golden and oily yolk. As for egg flour, it is one that has the same functional and physicochemical properties as fresh eggs. Egg meal has a higher nutritional value for protein, carbohydrates, and fat compared to salted eggs. Egg meal also has a lower moisture content than salted eggs, which can extend the shelf life of the product. The characteristics and nutritional value of egg flour provide maximum results, both for raw material products and as food additives. Keywords: Egg flour, Preservation, Salted egg
Resistensi antibiotik pada rantai pasok pangan: tren, mekanisme resistensi, dan langkah pencegahan Muhammad Alfid Kurnianto; Fathma Syahbanu
AGROINTEK Vol 17, No 3 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i3.14771

Abstract

The emergence and spread of antibiotic-resistant bacteria along the food chain is a serious global health problem. The food chain provides various important transmission mediums in developing antibiotic resistance traits through direct or indirect contact. This review focuses on the phenomena and mechanisms of formation, the relationship with the food chain, the effects of food processing, and the impact and prevention of antibiotic resistance. This study shows that food plants and animal livestock are the main reservoirs of antibiotic-resistant bacteria. Antibiotic-resistant bacteria in food are generally commensal, foodborne (pathogenic and non-pathogenic), or emerging bacteria. Some examples of food-related pathogenic bacteria known globally are the Enterobacteriaceae group, such as Salmonella spp., E. coli, Shigella spp., K. pneumonia, and Enterobacter spp. Each bacterium has a different prevalence and pathogenicity level depending on the country's geographical location, resources, and status. In general, developing countries have a greater risk of spreading resistance than developed countries because of the high use of antibiotics in various fields of activity. Antibiotic-resistant bacteria develop resistance through transmission after consumption or during food processing. Food processing triggers genetic and physiological adjustments of bacteria that cause adaptation and cross-protection mechanisms that result in bacterial cells that are more resistant or tolerant to stress. In addition, bacterial cells damaged by the processing process can also spread resistant genes to the environment, triggering gene transfer through horizontal gene transfer. In preventing the spread of bacterial resistance, which has prepared preventive measures through a global action plan must be followed by developed and developing countries that include the human, animal, and environmental sectors.
KARAKTERISASI METODE PENGERINGAN BEKU PADA PANGAN NABATI Setyaning Pawestri; Fathma Syahbanu
Agros Journal of Agriculture Science Vol 25, No 4 (2023): edisi Oktober
Publisher : Fakultas Pertanian, Universitas Janabadra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37159/jpa.v25i4.3562

Abstract

Freeze-drying is widely used to dry plant-based foods, including fruits, vegetables, herbs, and nontraditional foods. Even though it requires a long processing time and is expensive, the freeze-drying method is preferred because it can produce high-quality food products. This is because the freeze-drying method can maintain nutritional quality compared to other dehydration methods, especially if operated under vacuum conditions. Freeze-drying conditions will affect various food ingredients' nutritional properties and antioxidant activity. However, inappropriate selection of process parameters can cause undesirable changes in the product, such as shrinkage, colour changes, and damaged structure. This review manuscript aims to characterize the freeze-drying of plant-based foods and explain the influence of processing conditions on selected physical properties of different food products. Keywords: process conditions, plant foods, freeze drying, physical properties INTISARIPengeringan beku banyak digunakan untuk mengeringkan pangan nabati termasuk buah-buahan, sayuran, rempah-rempah, dan bahkan beberapa makanan nontradisional. Meskipun membutuhkan waktu pemrosesan yang lama dan merupakan metode pengeringan yang mahal, metode pengeringan beku lebih disukai karena dapat menghasilkan kualitas produk yang bermutu. Hal ini disebabkan metode pengeringan beku dapat mempertahankan kualitas gizi jika dibandingkan dengan metode dehidrasi lainnya, terutama jika dioperasikan dalam kondisi vakum. Kondisi pengeringan beku akan berpengaruh terhadap sifat nutrisi dan aktivitas antioksidan dari berbagai bahan pangan. Namun, pemilihan parameter proses yang tidak tepat dapat menyebabkan perubahan yang tidak diinginkan pada produk, seperti penyusutan, perubahan warna, serta struktur yang rusak. Tujuan dari review naskah ini adalah untuk mengkarakterisasi pengeringan beku pada pangan nabati, dan menjelaskan pengaruh kondisi proses terhadap sifat fisik yang dipilih produk makanan yang berbeda. Kata kunci : kondisi proses, pangan nabati, pengeringan beku, sifat fisik
Struktur pati beras (Oryza sativa L.) dan mekanisme perubahannya pada fenomena gelatinisasi dan retrogradasi Fathma Syahbanu; Florensia Irena Napitupulu; Siska Septiana; Nisrina Fauziyah Aliyah
AGROINTEK Vol 17, No 4 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i4.15315

Abstract

Carbohydrates in rice (Oryza sativa L.) consist of starch (85-90 % of dry basis), pentose (2.0–2.5 %), cellulose, hemicellulose, and sugar (0.6–1.4 % of brown rice). High starch content in rice affects its physicochemical properties and nutrient content as well as the digestibility. Different starch characteristics are caused by the interaction between constituent compound in each structural level, both in microscopic and macroscopic levels. Hydrogen interactions between amylose and amylopectin can form crystalline and amorf areas, and continuously undergo the growth to form supramacromolecular structure (starch granule blocklets). The composition and interactions of several blocklets, both of large and small sizes, are the key of biopolymer interaction to form macroscopic structure: the whole starch itself. The aim of this review is to discuss the structural levels of rice starch and the mechanism of its changes in gelatinization and retrogradation. The review of this manuscript was performed using the “narrative review” method. The overall of starch characterization encompass structure, composition, and its molecular size which can be a determinant to its functional properties related to gelatinization and retrogradation.
TEKNIK ENKAPSULASI ANTIOKSIDAN MELALUI PENGERINGAN SEMPROT Pawestri, Setyaning; Syahbanu, Fathma
Agros Journal of Agriculture Science Vol 26, No 1 (2024): Januari
Publisher : Fakultas Pertanian, Universitas Janabadra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37159/jpa.v26i1.3917

Abstract

Most widely consumed agriculture products worldwide are vegetable and fruit-based products rich in bioactive compounds such as vitamins, polyphenols, and other antioxidants. These molecules are susceptible to oxidation and degradation during food processing, especially when exposed to heat. This review discusses the effects of encapsulation using spray drying on bioactive compounds and how encapsulation technology can be utilized to protect and optimize the functional properties of bioactive. Encapsulation can also aid the creation of desirable sensory attributes (e.g., aroma, texture, colour, and taste), thus playing an essential role in developing novel foods and beverages. Encapsulation has successfully preserved encapsulated bioactive compounds from external conditions while aiding the controlled release of transported active compounds. Among the various variations and applications of encapsulation, microencapsulation and nanoencapsulation of food bioactive is the main focus of this review, which discusses the principles related to technological developments as well as current applications so that the protective effects and bioavailability of bioactive components in food systems can be fulfilled. This manuscript review was conducted using the narrative literature review method. Keywords: antioxidant, bioactive compound, encapsulation, spray drying INTISARIProduk agrikultur yang paling banyak dikonsumsi di seluruh dunia adalah produk berbasis sayuran dan buah-buahan yang kaya akan senyawa bioaktif seperti vitamin, polifenol, dan antioksidan. Molekul-molekul ini sangat rentan terhadap oksidasi dan degradasi selama pemrosesan makanan, terutama akibat paparan suhu. Ulasan ini membahas efek enkapsulasi dengan pengeringan semprot pada senyawa bioaktif dan bagaimana teknologi enkapsulasi digunakan untuk melindungi dan mengoptimalkan sifat fungsional bioaktif makanan. Enkapsulasi juga dapat membantu menghasilkan atribut sensorik yang diinginkan (misalnya, aroma, tekstur, warna, dan rasa), sehingga memainkan peran penting dalam pengembangan produk baru. Enkapsulasi telah terbukti berhasil sebagai proses yang efektif untuk melindungi senyawa bioaktif yang dienkapsulasi dari kondisi eksternal, sekaligus membantu pelepasan terkontrol dari senyawa aktif yang diangkut. Di antara berbagai variasi dan aplikasi enkapsulasi, mikroenkapsuliasi dan nanoenkapsulasi bioaktif dari makanan adalah fokus utama dari ulasan ini yang membahas prinsip-prinsip terkait perkembangan teknologi serta aplikasi saat ini sehingga  efek perlindungan dan  bioavailabilitas dari komponen bioaktif dalam sistem pangan dapat terpenuhi. Ulasan naskah ini dilakukan dengan menggunakan metode literature review narrative. Kata Kunci: antioksidan, enkapsulasi, komponen bioaktif, pengeringan semprot
Bioactive Peptides from Indonesian High-Protein Fermented Foods: A Promising Source of Functional Compounds Kurnianto, Muhammad Alfid; Aulia, Salma Shafrina; Septiana, Siska; Syahbanu, Fathma; Munarko, Hadi; Tinh, Nguyen Thi Thanh; Chasanah, Ekowati; Rini, Dina Mustika
Jurnal Ilmiah Perikanan dan Kelautan Vol. 17 No. 3 (2025): JURNAL ILMIAH PERIKANAN DAN KELAUTAN
Publisher : Faculty of Fisheries and Marine Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jipk.v17i3.74936

Abstract

Graphical Abstract Highlight Research Fermentation improves the biological function of proteins. Bioactive peptides increase after fermentation. Indonesia has many unexplored sources of bioactive peptides in fermented food. Indonesian high-protein fermented foods have high bioactivity potential. Research is needed on the bioactivity of Indonesian bioactive peptides sources for broader health implications.     Abstract Bioactive peptides (BPs) are short protein fragments with significant physiological functions, including antioxidant, antihypertensive, antimicrobial, and antidiabetic activities. These compounds are commonly released during fermentation, making high-protein fermented foods (HPFF) a promising source of natural health-promoting agents. Indonesia, with its rich biodiversity and long-standing tradition of fermentation, offers a unique variety of traditional HPFF. However, the potential of these indigenous products as BP sources remains underexplored and poorly represented in the global literature. This review aims to examine Indonesian traditional HPFF as a source of BPs, categorize them based on raw material, and highlight their functional and health-related properties. A literature review was conducted using publications from Scopus, PubMed, ProQuest, Google Scholar, and SINTA (2000–2023). The search applied Boolean strategies and the PEO (Population, Exposure, Outcome) framework to identify relevant studies on fermented foods, bioactive peptides, and their biological activities. Indonesian HPFF including tempeh, rusip, dangke, pekasam, and cangkuk contain BPs with diverse bioactivities. Tempeh shows antidiabetic and antihypertensive potential; rusip exhibits antioxidant and cholesterol-lowering effects; dangke and cangkuk demonstrate antimicrobial and ACE-inhibitory activities. These functional properties are influenced by substrate type (e.g., legumes, fish, milk), microbial composition (lactic acid bacteria, Bacillus spp., yeasts), and fermentation conditions. Notably, certain Indonesian HPFF exhibit multi-functional peptides with synergistic health effects, suggesting significant therapeutic promise. This review bridges a critical knowledge gap by consolidating evidence on BPs from Indonesian HPFF. It provides a foundation for future investigations into peptide bioactivity, supports functional food innovation, and highlights the global relevance of Indonesia’s fermentation heritage in health science and sustainable nutrition.  
SUBSTITUSI TEPUNG DAUN KELOR DAN TEPUNG KACANG HIJAU TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK PRODUK CHURROS Lestari, Restu Ayu; Syahbanu, Fathma; Sefrina, Linda Riski
Jurnal Kesehatan Tambusai Vol. 6 No. 3 (2025): SEPTEMBER 2025
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jkt.v6i3.41555

Abstract

Churros adalah salah satu camilan yang dibuat dengan tepung terigu. Tepung terigu masih perlu digunakan sebagai  bahan utama dalam makanan. Terdapat 27,10g protein; 19,20g serat; 2003mg kalsium; 1324mg kalium; dan 28,20mg zat besi dalam tepung daun kelor. 367 kkal energi; 70,28g karbohidrat; 4g lemak; dan 471mg flavonoid semuanya termasuk dalam tepung kacang hijau. Karena kualitas gizi yang saling melengkapi, tepung kacang dan tepung daun kelor memiliki efek yang menguntungkan bagi kesehatan. Penelitian ini bertujuan untuk mengevaluasi nilai gizi dand aya terima churros yang dibuat dengan substitusi tepung kacang hijau dan tepung daun kelor. Menggunakan Rancangan Acak Lengkap (RAL), penelitian ini dilakukan yaitu substitusi tepung kacang hijau dengan tepung daun kelor pada empat tingkat perlakuan yang berbeda: F0 (0:0), F1 (7,5:7,5), F2 (10:5), F3 (5:10). 33 panelis semi terlatih berpartisipasi. Hasil uji organoleptik menunjukkan bahwa kualitas organoleptik produk churros dipengaruhi oleh substitusi tepung kacang hijau dan tepung daun kelor. Churros terbaik yang menggunakan substitusi tepung daun kelor dan tepung kacang hijau adalah F3, yang memenuhi persyaratan sebagai berikut: berwarna hijau muda, beraroma sedikit daun kelor, berasa manis, dan bertekstur renyah. Hasil uji kandungan gizi formula churros terpilih menunjukkan bahwa kadar air 8,15%; kadar abu 1,21%; protein 7,67%; lemak 33,53%; karbohidrat 49,47%; energi 530 kkal, dan zat besi 9,65 mg/kg. Penelitian ini menyimpulkan bahwa substitusi tepung kacang hijau dan tepung daun kelor berpengaruh pada uji organoleptik dan uji kandungan gizi churros.
Kajian Literatur : Upcycled Food sebagai Inovasi Zero Waste Untuk Mengurangi Limbah Pangan Syahbanu, Fathma; Pawestri, Setyaning
Rona Teknik Pertanian Vol 17, No 1 (2024): Volume No. 17, No. 1, April 2024
Publisher : Department of Agricultural Engineering, Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/rtp.v17i1.33102

Abstract

Abstrak. Kajian literatur ini membahas mengenai upaya implementasi zero waste pada limbah pangan dengan upcycled food yang mana menyajikan potensi dan dampak positif dari penciptaan produk makanan daur ulang untuk mengurangi kehilangan makanan dan limbah makanan. Metode yang digunakan dalam penulisan kajian pustaka ini berupa kajian pustaka naratif. Jumlah limbah pangan global semakin meningkat setiap tahun. Diperkirakan 1,3 miliar ton makanan yang diproduksi per tahun terbuang percuma, atau sepertiga dari bagian pangan yang dapat dikonsumsi terbuang ke tempat sampah. Inefisiensi dalam segmen produksi, distribusi, ritel, dan konsumen dari sistem pangan diyakini sebagai pemicu food loss dan food waste. Persoalan food loss dan food waste merupakan isu yang sangat penting karena dampaknya yang signifikan tidak hanya terhadap ketahanan pangan dan kualitas dan keamanan pangan, tetapi juga terhadap lingkungan dan pembangunan ekonomi. Selain itu, pengurangan separuh limbah pangan global per kapita di tingkat ritel dan konsumen dan reduksi food loss di sepanjang rantai produksi dan pasokan, termasuk kehilangan pascapanen dicanangkan sebagai target ambisius Sustainable Development Goals (SDG) indikator 12.3 (reduksi 50% limbah pangan per kapita secara global) pada tahun 2030. Solusi alternatif yang dapat dilakukan untuk mengurangi limbah makanan adalah melalui penciptaan produk makanan daur ulang. Saat ini, dapat dikatakan bahwa produk makanan daur ulang perlahan mulai populer. Saat ini, industri berfokus pada inovasi zero waste, dimana limbah yang dihasilkan digunakan sebagai bahan baku untuk produk dan aplikasi baru. Beberapa perusahaan makanan dan start-up telah secara aktif terlibat dalam tren ini dan mengidentifikasi diri mereka sebagai pelaku daur ulang makanan yang berperan aktif dalam memanfaatkan limbah makanan sebagai input utama.Literature Review : Upcycled Food as Zero Waste Innovation to Reduce Food Loss and Food WasteAbstract. Annually, an alarming amount of food goes to waste globally. It is estimated that 1.3 billion ton per year of food produced gets lost or wasted, meaning one-third of the edible parts is dumped into the bin. Inefficiencies within the production, distribution, retail and consumer segments of the food system is believed as the reason behind food loss and food waste issue. The issue of food losses and food waste is highly essential due to its significant impact on not only food security and on food quality and safety, but also on the environment and on economic development. Moreover, halving per capita global food waste at the retail and consumer levels and reducing food losses along production and supply chains, including post-harvest losses is known as the ambitious target of SDG 12.3 in 2030. An alternative solution that can be done to reduce food waste is through creation of upcycled food products. Currently, it can be said that upcycled food products are slowly gaining popularity. Nowadays, industries are focused on zero waste innovation, where the waste generated is used as raw material for new products and applications. Several food companies and start-ups have actively engaged in this trend and identify themselves as food upcyclers who take an active role in utilising food waste as primary input. In this context, the main purpose of this literature review is to present the potential and the positive effects of upcycled food products creation to reduce food loss and food waste. This literature review was conducted using narrative literature review method.
Co-Authors Aein, Muhammad Akhdiyatul Agustini, Rika Yayu Anggiruling, Dwikani Oklita Aulia, Salma Shafrina Azahra, Jasmin Eka Andriani, Eka Ekowati Chasanah Elvandari, Milliyantri Fikri, Al Muklas Florensia Irena Napitupulu Hadi Munarko Hamidatun Hamidatun Harianti, Rini Ifwarisan Defri Jutrialni, Devvi Rahma Kurnianto, Muhammad Alfid Lestari, Restu Ayu Linda Riski Sefrina Marcella Prisilia Nisrina Fauziyah Aliyah Pawestri, Setyaning Ratih Kurniasari Rini, Dina Mustika Septiana, Siska Setyaning Pawestri Siska Septiana Syahidawati, Ahsanatun Tinh, Nguyen Thi Thanh Yushinta Aristya Sanjaya