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All Journal Jurnal Teknologi Dan Industri Pangan JURNAL TEKNOLOGI LINGKUNGAN Microbiology Indonesia Indonesian Food Science and TechnologyJournal Jurnal Sinergitas PkM & CSR FaST : Jurnal Sains dan Teknologi Jurnal Pengolahan Pangan Jurnal Mutu Pangan : Indonesian Journal of Food Quality Journal of Functional Food and Nutraceutical Jurnal Pengabdian kepada Masyarakat Nusantara Journal of Food Technology and Health Journal of Community Service and Engagement Prosiding Konferensi Nasional PKM-CSR JURNAL BIOLOGI PAPUA
Dr. Adolf J.N. Parhusip
Fakultas Sains Dan Teknologi, Universitas Pelita Harapan
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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STABILIZATION OF RED MELINJO PEEL (GNETUM GNEMON L.) ETHYL ACETATE EXTRACT AS ANTIBACTERIAL AGENT Honga, Johan; Parhusip, Adolf J.N.; Anugrahati, Nuri A.; Sinaga, Wenny S.L.; Angel, Veliana
Journal Akademik Universitas Swiss German Vol 1 No 1 (2019)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (692.144 KB) | DOI: 10.33555/jffn.v1i1.7

Abstract

Melinjo (GnetumgnemonL.) is a typical Indonesian plant that has many benefits such as antimicrobial agent. The aim of this study was to determine the antimicrobial activity of red melinjo peel extract. In this study, extraction was conducted by maceration using ethyl acetate as solvent for 24 hours at room temperature. 4-16% red melinjo peel extract (w/v) could inhibit the growth of Staphylococcus aureusATCC 6538, Listeria monocytogenesATCC 7644 and SalmonellaTyphi ATCC 14028. However 4-16% red melinjo peel extract could not inhibit the growth of Candida albicansATCC 10231. In stability test, the selected extract had a stable inhibition at pH 4-7, heat treatment 65oC-95oC for 30 minutes, salt 1%-5%, and sugar 10%-50%. The selected extract produced the biggest inhibition diameter at low pH (pH 4) and produced the smallest inhibition diameter at neutral pH (pH 7). Heat treatment 65oC for 30 minutes produced the biggest inhibition diameter among tested bacteria and decreased with increasing heating temperature. Addition of 1-5% NaCl and 10-50% sucrose worked synergistically with the selected extract in inhibit the growth of the tested bacteria.
Peranan Konsorsium Isolat Bakteri Resisten Logam Berat untuk Menurunkan Kandungan Zn, Fe, dan Mg pada Cumi, Udang, dan Ikan Parhusip, Adolf J.N.; Xaveria, Jessica; Irawati, Wahyu
Jurnal Teknologi Lingkungan Vol. 21 No. 1 (2020)
Publisher : Center for Environmental Technology - Agency for Assessment and Application of Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (269.349 KB) | DOI: 10.29122/jtl.v21i1.3556

Abstract

ABSTRACTIncreased contamination of heavy metals in aquatic products such as shrimp, squid, and fish can occur due to industrial waste. Heavy metals cannot be digested so they will accumulate in the body of animals and humans. Excess heavy metals in the body can cause death. Bioremediation using bacteria can reduce heavy metal contamination. Some microorganisms have the ability to resist heavy metals such as, Acinetobacter sp. IrC1 and Acinetobacer sp. IrC2 which were isolated from the activated sludge of the Rungkut-Surabaya industry, Indonesia. This study aims to determine the role of the consortium Acinetobacter sp. IrC1 and Acinetobacer sp. IrC2 in reducing the concentration of Zn, Fe, and Mg in squid, shrimp, and fish. Research methods include: 1) making a bacterial growth curve, 2) analysis of heavy metals in shrimp, squid, and fish, 3) testing the ability of a bacterial consortium to reduce metal concentration in squid, shrimp, and fish, 4) analysis of decreasing heavy metal concentration by using a bacterial isolate consortium. The results show that the selected comparison between consortium of Acinetobacter sp. IrC1 dan Acinetobacter sp. IrC2 was 66.66%:33.33% which can reduced heavy metals of Zn, Fe, dan Mg in shrimps, squid, and fish with the range of 91.69% to 99.82%.Other heavy metal contained in the aquatic products of shrimp, squid, and fish were Cd, Co, Cr, Cu, and Hg.Keywords: Acinetobacter sp, bacteria, fish, shrimp, squidABSTRAKPeningkatan cemaran logam berat pada hasil perairan seperti udang, cumi, dan ikan dapat terjadi karena limbah industri. Logam berat tidak dapat dicerna sehingga akan terakumulasi di dalam tubuh hewan maupun manusia. Kelebihan logam berat di dalam tubuh dapat mengakibatkan kematian. Bioremediasi dengan menggunakan bakteri dapat mengurangi cemaran logam berat. Beberapa mikrorganisme mempunyai kemampuan resistensi terhadap logam berat seperti, Acinetobacter sp. IrC1 dan Acinetobacer sp. IrC2 yang diisolasi dari lumpur aktif industri Rungkut-Surabaya, Indonesia. Penelitian ini bertujuan untuk mengetahui peranan Konsorsium Acinetobacter sp. IrC1 dan Acinetobacer sp. IrC2 dalam menurunkan kandungan Zn, Fe, dan Mg pada cumi, udang, dan ikan. Metode penelitian meliputi: 1) pembuatan kurva pertumbuhan bakteri, 2) analisis logam berat pada udang, cumi, dan ikan, 3) uji kemampuan konsorsium bakteri dalam menurunkan kandungan logam pada cumi, udang, dan ikan serta  4) analisis penurunan kandungan logam berat dengan menggunakan konsorsium isolat bakteri. Hasil penelitian menunjukkan bahwa perbandingan konsorsium Acinetobacter sp. IrC1 dan Acinetobacter sp. IrC2 terpilih adalah 66,66%:33,33% dengan nilai presentase penurunan logam berat (Zn, Fe, dan Mg) pada hasil perairan udang, cumi, dan ikan memiliki interval 91,69% hingga 99,82%. Acinetobacter pittii memiliki nilai presentase penurunan logam berat Zn, Fe, dan Mg pada hasil perairan udang, cumi, dan ikan yang lebih rendah, yaitu memiliki interval 87,87% hingga 99,50%. Kandungan logam berat lain yang terkandung di dalam hasil perairan udang, cumi, dan ikan adalah Cd, Co, Cr, Cu, dan Hg.Kata kunci: Acinetobacter sp., bakteri, cumi, ikan, udang
Effect of Andaliman (Zanthoxylum acanthopodium DC) Extracts upon Permeability and Hidrophobicity of Bacillus cereus Adolf JN Parhusip; Betty Sri Laksmi Jenie; Winiati Pudji Rahayu; Sedarnawati Yasni
Jurnal Teknologi dan Industri Pangan Vol. 16 No. 1 (2005): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (361.559 KB)

Abstract

Andaliman spice is usually added as one of main spices in cooked fish and meat. Andaliman seeds were extracted using maceration method with nonpolar, semipolar and polar solvents. The result showed that the three kinds of andaliman extract had antibacterial activity on Bacillus cereus, especially during exponential phase (8 hour incubation period). Ethyl-acetate extract of Andaliman showed the highest antibacterial activity toward B. cereus with MIC and MBC values being 0.2% and 0.8% respectively. The permeability of B. cereus was observed at the dose of 2.5 MIC and 60.30% hydrophobicity leakage was obtained at 6% andaliman extracted by ethyl-acetate. Key words: Andaliman, extract, hydrophobicity, antibacterial, cell- leakage.
Characteristic of Noni (Morinda citrifolia Linn) Fruit Juice Produced by Fermentation Hardoko .; Adolf Parhusip; Ivonne P Kusuma
Jurnal Teknologi dan Industri Pangan Vol. 14 No. 2 (2003): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (4065.053 KB)

Abstract

Fermentation is one of the methods to get noni juice. In this research, noni is fermented in hanged system and submerged system for 1, 2, 3, and 4 weeks. The result showed the longer fermentation increased pH, alcohol content, turbidity, viscosity, microbial content, and decrease ascorbic acid and acid content, soluble solid content, color and flavor acceptance. Differennt system fermentation affected percent yield, soluble solid content, turbidity of juice, panels opinion to color significantly. Noni juice of submerged system has higher percent yield, higher soluble solid content, turbidity, but provided lighter color than noni juice of hanged system. Juice of submerged system is better than hanged system. Juice from three weeks fermentation indicated changes of metabolism activity which is shown by some characteristic changes. Fruit juice made by submerged fermentation system had more diverse compounds than fruit juice without fermentation. Key words : Noni juice, fermentation.
KAJIAN LITERATUR SPESIFIKASI MUTU FISIKOKIMIA DAN MIKROBIOLOGIS WATER KEFIR DENGAN VARIASI KONSENTRASI SUBSTRAT DAN STARTER Veronica P. Effendi; Adolf J.N. Parhusip
Jurnal Teknologi Pangan dan Kesehatan (Journal of Food Technology and Health) Vol 3, No 2 (2021): November
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/jtepakes.v3i2.558

Abstract

ABSTRAK: Water kefir adalah salah satu produk minuman dengan bahan dasar larutan gula atau sari nabati yang melalui proses fermentasi  dengan bibit water kefir dengan ciri khas rasa asam, sedikit rasa manis, serta mengandung alkohol dan karbon dioksida. Salah satu mikroorganisme yang terkandung dalam bibit water kefir, yaitu bakteri asam laktat memiliki peran fungsional sebagai probiotik yang bermanfaat bagi kesehatan saluran pencernaan dan juga bekerja secara sinergis dengan khamir dalam proses fermentasi water kefir. Selain mengandung probiotik, water kefir juga merupakan diversifikasi produk pangan yang dapat menjadi alternatif bagi kelompok vegan, vegetarian, dan individu yang memiliki alergi terhadap produk olahan susu. Kajian literatur dibuat dengan tujuan untuk mempelajari pengaruh variasi penambahan konsentrasi substrat dan starter dalam pembuatan water kefir terhadap mutu fisikokimia dan mutu mikrobiologis water kefir. Data dalam kajian literatur diperoleh dari jurnal internasional dan nasional terakreditasi dengan minimal ranking Q4 dan Sinta 4. Melalui kajian literatur yang dilakukan dapat disimpulkan bahwa peningkatan konsentrasi starter hingga 15% dapat menurunkan nilai pH dan meningkatkan kadar alkohol, total asam tertitrasi, viskositas, karbon dioksida, total bakteri asam laktat serta total khamir. Peningkatan substrat hingga konsentrasi 9% dapat menurunkan nilai pH dan viskositas serta meningkatkan kadar alkohol, total asam tertitrasi, karbon dioksida, total bakteri asam laktat serta total khamir. Plasmolisis sel-sel mikroorganisme bibit water kefir dapat terjadi pada penambahan substrat dengan konsentrasi 10% atau lebih sehingga pH meningkat dan kadar alkohol, karbon dioksida, total khamir, dan total bakteri asam laktat pada produk akhir yang dihasilkan menurun.ABSTRACT: Water kefir is a beverage made from sugar or plant based solution that is fermented with water kefir seeds that has sour and slightly sweet taste characteristics, contains alcohol and carbon dioxide. The microorganisms contained in water kefir seeds such as lactic acid bacteria have a functional role as beneficial probiotics that can promote digestive tract health and work synergistically with yeast in water kefir fermentation. Water kefir is also a form of diversity of food product that can be an alternative for vegans, vegetarians, and individuals who have certain allergies to dairy products. This literature review was made to study the effect of variations of substrate and starter concentrations used in water kefir fermentation on the physicochemical quality and microbiological of water kefir. The data in this literature review were obtained from international and national journals with a minimum ranking of Q4 and Sinta 4. In conclusion, increasing the starter concentration up to 15% can reduce the pH value and increase the alcohol content, total titrated acid, viscosity, carbon dioxide, total lactic acid bacteria and total yeast. The addition of substrate up to 9% can reduce the pH value and viscosity and increase the alcohol content, total titrated acid, carbon dioxide, total lactic acid bacteria and total yeast. Plasmolysis in microorganisms cells happened with the addition of a substrate with a concentration of 10% or more causing the pH value to increase and decreasing the levels of alcohol, carbon dioxide, total yeast, and total lactic acid bacteria in the final product.
Antimicrobial Activity of Melinjo Seed and Peel Extract (Gnetum gnemon) Against Selected Pathogenic Bacteria ADOLF JAN NEXSON PARHUSIP; AZIS BOING SITANGGANG
Microbiology Indonesia Vol. 5 No. 3 (2011): September 2011
Publisher : Indonesian Society for microbiology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (462.027 KB) | DOI: 10.5454/mi.5.3.2

Abstract

Melinjo (Gnetum gnemon L.) is an Indonesian native plant which has not been widely accepted due to its limited utilization. Mainly, melinjo is consumed as an ingredient to make a vegetable dish or as raw material of ‘emping’. The purpose of this research was to study the antimicrobial activity of the melinjo seed extract and melinjo peel extract. In this study, extraction from melinjo seed and peel was conducted by maceration using three kinds of solvent: ethanol, ethyl acetate and hexane for 24 h at room temperature. The results showed that none of the melinjo extracts (concentration from 5% - 25% w/v) could inhibit the growth of Aspergillus flavus IPBCC 88.030; whereas for Bacillus cereus ATCC 10876, Staphylococcus aureus ATCC 25953, and Enterobacter aerogenes ATCC 13048 there was efficient inhibition by 5% (w/v) of melinjo seed-ethanol extract. The minimal inhibitory concentration (MIC) value of melinjo extract was ranged from 0.26 μg mL-1 to 1.46 μg mL-1, whilst the minimal bactericidal concentration (MBC) value was ranged from 1.02 μg mL-1 to 6.04 μg mL-1. The inhibitory capacity of extract had a similar level as compared to 10 ppm penicillin G on B. cereus ATCC 10876 as well as on S. aureus ATCC 25953. Furthermore, as compared to 10 ppm streptomycin, the inhibitory capacity of the extract was equal for the all tested bacteria. Cell wall deformation was observed using SEM, and confirmed by the presence of ions (Ca2+ and K+) outside of the cells, detected by means of AAS.
Aplikasi Pre-Heating dan Edible Coating untuk Peningkatan Kualitas Keripik Kentang Adolf Parhusip; Aileen Neysha; Lincoln Halim; Fernando Ogyen Iwantoro
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 8 No. 1 (2021): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2021.8.1.53

Abstract

This study aimed to improve the crispness and to reduce oil absorption in potato chips. Potato chips crispness was improved by applying pre-heating, namely boiling and steaming before frying, while oil absorption was reduced by adding acacia gum as an edible coating. Boiling and steaming was conducted at 100°C for 0, 2, 3, 4, 5, and 6 minutes. Acacia gum (0, 3, 4, 5, and 6%) and calcium chloride (0, 0.5, and 1%) were added in the formulation. Boiling for 4 minutes yielded hardness of 384.902±25.10 g, moisture content of 3.02±0.07%, crispness score of 5.04±0.60 (crispy), and overall hedonic score of 5.10±1.43 (somewhat like). Further process by adding acacia gum 5% and calcium chloride 1% yielded potato chips with fat content of 28.01±1.56%, oil absorption ratio of 0.32±0.03, moisture content of 1.07±0.78%, and hardness level of 411.111±25.32 g. The products recuded oil absorption during frying up to 41.81±5.86%.
PEMBERDAYAAN MASYARAKAT DESA CIPINANG MELALUI PROGRAM WATER CLOSET MANDIRI GUNA TINGKATKAN SANITASI CIPINANG [EMPOWERMENT OF CIPINANG VILLAGE COMMUNITY THROUGH THE PROGRAM OF INDEPENDENT WATER CLOSET TO IMPROVE CIPINANG'S SANITATION] Jack Widjajakusuma; Rudy Pramono; Adolf Parhusip; Reinhard Pinontoan; Nisvi Suciati Dewi; Siti N. Napilah; Aji Sulistian; Riska Apriliani; Nasya I. Arifa; M. U. Al-abqori; A.G. Hendra; A Hasyati
Jurnal Sinergitas PKM & CSR Vol 5, No 3 (2021): December
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jspc.v5i3.4984

Abstract

The habit of open defecate of residents can pollute the environment and cause various sources of infectious diseases. Cipinang Village Community, District Angsana Pandeglang Regency still has a habit of defecating carelessly. Therefore, Pandeglang Regency Young Fighters in collaboration with Universitas Pelita Harapan in the frame of Community Service, trying to change the bad habit of open defecation of the Community in Cipinang by build Independent Water Closet Program. This program consists of three stages. The first stage is Socialization to increase awareness of the Cipinang Village community about the benefits and disadvantages of open defecation which is conducted in the hall of SDN 1 Cipinang. Second Stage is to build 5 units of adequate toilet facilities as a pilot unit. Stage Third, trigger and empower the community independently to develop toilet facilities by providing raw materials for the manufacture of latrines and septic tanks. The results is that the community in Cipinang Village already aware and have and knowledge about dangers and disadvantages of open defecation. BAHASA INDONESIA ABSTRACT: Kebiasaan buang air besar sembarangan (BABS) oleh penduduk dapat mencemari lingkungan dan menyebabkan berbagai sumber penyakit menular. Masyarakat Desa Cipinang, Kecamatan Angsana, Kabupaten Pandeglang masih mempunyai kebiasaan BABS. Oleh karena itu, Pejuang Muda Kabupaten Pandeglang bekerja sama dengan Universitas Pelita Harapan dalam rangka Pengabdian kepada Masyarakat berusaha mengubah kebiasaan buruk BABS dari masyarakat desa Cipinang dengan Program Water Closet Mandiri. Program Water Closet Mandiri terdiri dari tiga tahap. Tahap pertama meningkatkan kesadaran masyarakat Desa Cipinang tentang manfaat dan kerugian BABS melalui sosialisasi di Aula SDN 1 Cipinang. Hasil survey dan wawancara dengan masyarakat dalam sosialisasi ini menunjukkan bahwa masyarakat desa Cipinang sudah mempunyai kesadaran dan pengetahuan yang tinggi tentang bahaya dan kerugian BABS. Faktor yang memicu BABS ini adalah masyarakat tidak memiliki fasilitas toilet yang memadai karena tidak ada dana untuk membangun fasilitas tersebut.  Tahap kedua adalah membangun 5 unit fasilitas toilet yang memadai sebagai unit percontohan. Tahap ketiga adalah memicu dan memberdayakan masyarakat secara mandiri dalam pembangunan fasilitas toilet dengan cara memberikan bahan baku pembuatan water closet dan septic tank. Pelaksanaan program dimulai sejak 16 - 29 Desember 2021 dengan sasaran 70 keluarga yang terdiri dari 6 kampung di Desa Cipinang. Dengan demikian, program ini dapat mengurangi kebiasaan BABS masyarakat Desa Cipinang dan berharap dapat memicu warga yang belum mendapat bahan baku pembuatan water closet dan septic tank membangun toilet yang memadai secara swadaya.
IbM BUDIDAYA LEBAH MADU DENGAN MEMBERDAYAKAN IBU RUMAH TANGGA DI DESA SINGA BANGSA KABUPATEN BOGOR [IbM CULTIVATION OF HONEY BEE BY EMPOWERING HOUSEWIFE IN SINGABANGSA VILLAGE OF BOGOR REGENCY] Adolf J.N. Parhusip; Abel Gandhy; Rudy Pramono
Jurnal Sinergitas PKM & CSR Vol 2, No 1 (2017): October
Publisher : Universitas Pelita Harapan

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Abstract

Singabangsa Village, Tenjo is a village located in Tenjo district, Bogor regency, West Java. The population of Singabangsa village recorded  in 2015 was 3,998. 2,002 residents were women who mostly worked as housewives, and they were categorized as underprivileged inhabitant. As the result, a program is needed for the empowerment of women so that standard living of family can be improved. The program carried out was development of honey bee farming business. The objectives of this program are to create a more independent farmer group by empowering women and be able to produce products in accordance to consumers’ preference.  This program began in February 2017, and it was divided into several stages. The initial stage was an introductory stage where the participants were explained about basic knowledge regarding honey bee cultivation, bee farm, and its equipment. The later stage was the implementation, where at this stage the participlants were asked to perform the knowledge that has been learned. At the last stage, the participants were given information about processing stages of harvested products. It is hoped that through the stages of socialization program, the Singabangsa’s Honey Bee Farmers group, Tenjo, can manage their honey bee farm independently. Harvesing of honey is done every 3 months with an average production yield of 3 kg honey/colony. The honey products is used for individual needs as a supplementary to family nutrient intake, and they are also packed in a bottle of 250 ml as an addition to family’s income.
PELATIHAN PEMBUATAN MI SINGKONG DI GEREJA ST. IGNATIUS LOYOLA, SEMPLAK, BOGOR [TRAINING OF CASSAVA NOODLE MAKING AT ST. IGNATIUS LOYOLA CHURCH, SEMPLAK, BOGOR] Nuri Arum Anugrahati; Adolf J.N. Parhusip
Jurnal Sinergitas PKM & CSR Vol 2, No 2 (2018): April
Publisher : Universitas Pelita Harapan

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Abstract

Until now the production of noodles still depend on the availability of wheat flour as on of the ingredients. Cassava can be utilized as an alternative to subtitute the wheat flour in noodle making. This is the underlying of community services of Food Technology Department on August 10, 2017. This community service aimed to provide training of cassava noodle making on Catholic Church St. Ignatius Loyola, Semplak, Bogor, West Java. The questionnaire result showed that 96% of participants can participate in the training well and they are interested practicing the making of noodles into productive and independent business.
Co-Authors A Hasyati A.G. Hendra Aileen N. Wydiapranata Aileen Neysha Aji Sulistian Alfredo Alfredo, Alfredo Angel, Veliana Anugerah Agungputranto Anugrahati, Nuri A. Azis Boing Sitanggang Betty Sri Laksmi Jenie Desideria Lumongga Dwihadiah Diena Mutiara Lemy Fernando Ogyen Iwantoro Fernando Ogyen Iwantoro Fraulencia, Jesseline Gandhy, Abel Halim, Yuniwaty Hardoko . Honga, Johan Hubner, Ira B. I.T. Wiguna Indriantari Sekarrini Intan Cidarbulan Matita Intan Matita Ivonne P Kusuma Jack Widjajakusuma Janice A.P. Pramono Juliana Kaywina Junetta Suraja Kezia G. Surjadi Kristianto, Elin Kurniawan, Christine J Lia Apriliani Lincoln Halim Lincoln Halim Lucia Crysanthy Soedirga Lulu Julisa Cynthia M. U. Al-abqori M.A.Kholik M.A.Kholik M.I. Alfajri M.I. Alfajri Matita, Intan C. Meily Tania Nadine E. Todia Nasya I. Arifa Nisvi S. Dewi8, S.F Nisvi Suciati Dewi Nolita, Maurelle Nova Bernedeta Sitorus Nuri A. Anugrahati Nuri Arum Anugrahati Pramono, Rudy Pubby Vianohita Putridimara , Sabrina A. Ratna Handayani Reinhard Pinontoan Riska Apriliani S.F. Jamaludin S.F. Jamaludin S.F. Jamaludin SEDARNAWATI YASNI Sherly Sinaga, Wenny S.L. Siti A. Napilah Siti H.T Jammalliah Siti H.T. Jammalliah Siti N. Napilah Suharso, Eveline Tri Nugroho, Raphael Dimas Veronica P. Effendi WAHYU IRAWATI Wijaya, Julia Ratna Winiati Pudji Rahayu Xaveria, Jessica