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All Journal Agrointek Jurnal Keteknikan Pertanian Tropis dan Biosistem TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Food Science and Technology Journal (Foodscitech) Nusantara Science and Technology Proceedings SINTA Journal (Science, Technology, and Agricultural) AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Teknologi Pangan

Ulya Sarofa

Departement Of Food Technology, Faculty Of Engineering, Universitas Pembangunan Nasional “Veteran” Jawa Timur, Surabaya 60294, Indonesia

Author-ID : 6863746

Agriculture, Biological Sciences & Forestry Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Physics Veterinary

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KARAKTERISTIK FRUIT LEATHER DARI BUAH BIDARA (ZIZIPHUS MAURITIANA) DAN KULIT BUAH NAGA MERAH SERTA RUMPUT LAUT SEBAGAI BAHAN PENGIKAT Sri Winarti; Ulya Sarofa; Vidya Vianita Wulandari
AGROINTEK Vol 14, No 1 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Fruit leather is one of the snack foods made from fruits, in the form ofthin sheets with distinctive consistency and taste depending on the typeof fruit used. One of the fruits that can be processed into fruit leatheris the bidara fruit (Ziziphus mauritiana). To improve the texture andcolor of fruit leather, the red dragon fruit peel is added as a source ofpectin and seaweed Eucheuma cottonii as a source of kappacarrageenan because it can form gel well.The purpose of this studywas to determine the effect and get the best combination of treatmentsfrom the propoetion of bidara fruit and red dragon fruit peel and theconcentration of E. cottonii seaweed on the characteristics of fruitleather. This study used a completely randomized design (CRD)factorial pattern of 2 factors, namely the proportion of bidara fruit andred dragon fruit peel (65%:35%; 70%:30%; 75%:25%) and theconcentration of seaweed E. cottonii (0 %; 0.4%; 0.8%; 1.2%) with 2replications. The data obtained was analysis by ANOVA, if thetreatment that had a significant effect was carried out further testingusing the DMRT test. The results showed the best treatment onproportion 65% of bidara fruit and 35% of red dragon fruit peel and1.2% concentration of seaweed, its produced fruit leather withmoisture content of 15.68%; antioxidant activity of 31.80%; vitamin Clevels of 30.78 mg/100 g; anthocyanin of 3.30 mg/100 g; tensilestrength of 1.4130 N; color includes L* of 42.98, a* of 41.26, b* of18.06; organoleptic scoring test includes taste of 3.16 (slightly soursweet), color of 4.92 (red), texture of 2.36 (not soft); and dietary fiberlevels of 4.06%Fruit leather is one of the snack foods made from fruits, in the form ofthin sheets with distinctive consistency and taste depending on the typeof fruit used. One of the fruits that can be processed into fruit leatheris the bidara fruit (Ziziphus mauritiana). To improve the texture andcolor of fruit leather, the red dragon fruit peel is added as a source ofpectin and seaweed Eucheuma cottonii as a source of kappacarrageenan because it can form gel well.The purpose of this studywas to determine the effect and get the best combination of treatmentsfrom the propoetion of bidara fruit and red dragon fruit peel and theconcentration of E. cottonii seaweed on the characteristics of fruitleather. This study used a completely randomized design (CRD)factorial pattern of 2 factors, namely the proportion of bidara fruit andred dragon fruit peel (65%:35%; 70%:30%; 75%:25%) and theconcentration of seaweed E. cottonii (0 %; 0.4%; 0.8%; 1.2%) with 2replications. The data obtained was analysis by ANOVA, if thetreatment that had a significant effect was carried out further testingusing the DMRT test. The results showed the best treatment onproportion 65% of bidara fruit and 35% of red dragon fruit peel and1.2% concentration of seaweed, its produced fruit leather withmoisture content of 15.68%; antioxidant activity of 31.80%; vitamin Clevels of 30.78 mg/100 g; anthocyanin of 3.30 mg/100 g; tensilestrength of 1.4130 N; color includes L* of 42.98, a* of 41.26, b* of18.06; organoleptic scoring test includes taste of 3.16 (slightly soursweet), color of 4.92 (red), texture of 2.36 (not soft); and dietary fiberlevels of 4.06%

KARAKTERISTIK JELLY DRINK SINBIOTIK DARI SUSU KEDELAI DAN EKSTRAK BUAH NAGA MERAH (Hylocereus polyrhizus) Sri Winarti; Ulya Sarofa; Koyi Fatkul Rodiyah
AGROINTEK Vol 12, No 1 (2018)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v12i1.3806

Jelly drink is a gel-based beverage product, which can be made from hydrocolloid compounds by addition of sugars, acids, and or without other food additives, sinbiotics are a combination of probiotics and prebiotics. The purpose of this study was to determine the effect concentration of carrageenan and fermentation timt on the quality of jelly drink sinbiotik soy milk and red dragon fruit extract. The method used in this research is Completely Randomized Design with two factors. The first factor was the concentration of carrageenan (0.4%, 0.6%, 0.8%) and the second factor of fermentation time (18 hours, 20 hours, 22 hours and 24 hours). To know the difference between treatments used Duncan Multiple Range Test (DMRT 5%). The results showed that the best treatment was the addition of carrageenan 0,8% and the fermentation time of 24 hours which resulted jelly drink sinbiotik with pH value 3,7, total acid 1,02%, total lactic acid bacteria (BAL) 11,13 log cfu/ml, total sugar 7.92%, 1.89% dissolved protein, total anthocyanin 0.645% and gel strength 3.27 N.

Optimization of Biscuit from Pedada Fruit and Purple Sweet Potato Flour Jariyah; Ulya Sarofa; Nurul Absyah Wahyuningtyas
Nusantara Science and Technology Proceedings 1st International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2020.0509

Biscuits are foods made from wheat flour with the addition of other food ingredients. It is made through the process of heating and printing. The characteristics of biscuits are generally determined by their crisp texture. One of its ingredients is Pedada fruit flour (PFF) which has high dietary fiber content. It serves as a complement when added to purple sweet potato (PSP) flour with a high source of anthocyanin and antioxidants. The purpose of this study is to optimize the effect of the proportion between PFF and PSP flour on product quality. The research method used was the Response Surface Methodology (RSM) code. The experimental level values were: +1,414(17.5:100); +1(15:95); 0(10:90); -1(5:85); and -1,414(2.5:80). Furthermore, the research designs between PSP flour to PFF were: (85:5); (95:5); (85:15); (95:15); (90:10); (90:10); (90:10); (90:10); (90:10); (90:2.5); (90:17.5); (80:10); and (100: 10). The data obtained were analyzed using the Expert Design 10.0 analysis. The results showed that the best treatment was in the proportion of PFF to PSP flour having a value of (90:10). This produced biscuits with criteria of: 6.18% of moisture; 2.63% of ash; 0.87% of fat; 3.26% of protein; 2.15% of crude fiber; 1.65% of antioxidant; breaking strength 7.43N; color L*34.0; color a*17.4; and color b*10.8. The optimum solution table obtained was level 2.5, and 99.88 for PFF and PSP flour respectively.

Characteristics of Marshmallow from a Mixture of Watermelon Albedo (Citrullus vulgaris Schard) and Rosella Flower (Hibiscus sabdariffa) Extract with The Addition of Gelatin Ulya Sarofa; Andre Yusuf Trisna Putra; Lupita Khatty Indah Napitupulu
Nusantara Science and Technology Proceedings 2nd International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar

Watermelon albedo is a food waste that still has nutrients that can be used. The presence of nutritional compounds causes watermelon albedo potential to be processed into marshmallow products. The addition of rosella flower extract was expected to improve the sensory properties of the marshmallow. This study aims to determine the effect of the ratio of watermelon albedo juice to the rosella flower extract and the impact of the addition of gelatin on the characteristics of marshmallows. This study used a completely randomized design (CRD) with two factors, namely the proportion of watermelon albedo juice: rosella flower extract (60:40, 70:30, 80:20) and the addition of gelatin (10%, 12%, 14%). The data obtained were statistically analyzed using analysis of variance (ANOVA) and continued with Duncan's test (DMRT). The best treatment was obtained in the treatment of the proportions of watermelon albedo juice: rosella flower extract (70:30) with the addition of 14% gelatin which produced marshmallows with a characteristic moisture content of 24.33%; ash content 1.06%; vitamin C content 16.67 mg/100g; antioxidant activity 19.56%; reducing sugar content of 23.15%; hardness 1.07 N; lightness -15,7; redness 5,45; yellowness 0,95 the average value of color preference is 3.50 ( like); aroma 3.45 ( rather like); taste 2.95 (neutral); and texture 3.85 ( like).

Utilization of fruit extract as acidulant on physicochemical and sensory properties of cottage cheese with addition calcium chloride Eva amelia Reza Hanum; Ratna Yulistiani; Ulya Sarofa
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 6 No. 2 (2022)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

This research aimed to determine the effect of the type of fruit extract as an acidulant and calcium chloride concentration on the physicochemical and organoleptic characteristics of cottage cheese. The research used a completely randomized design (CRD) with two factors and three repetitions. Data analysis using ANOVA was continued with Duncan's multiple range test (DMRT) at the 5% confidence level. The first factor was the type of fruit extract as an acidulant (A) which consists of three levels, that was wuluh starfruit 30% (A1), lime 7.5% (A2), lemon 7.5% (A3), and concentration of calcium chloride (B) which consists of three levels (0.01% (B1), 0.02% (B2), and 0.03% (B3)). Parameters observed included pH, titratable acidity, moisture content, yield, calcium content, fat content, protein content, ash content, hardness, and organoleptic analysis including taste, aroma, color, and hardness. The results of the treatment of fruit extract as an acidulant and calcium chloride concentration significantly affected the pH value, titratable acidity, yield, moisture content, calcium content, fat content, protein content, ash content, hardness, and organoleptic tests. Cottage cheese treated with 7.5% lemon acidulant and 0.03% calcium chloride was the best treatment with pH 5.05, titratable acidity 3.25%, moisture content 60.80%, yield 22.05%, calcium 1.16 mg/100 g, ash content 2,13%, fat content 0.090%, protein content 18.87%, hardness 14.87 gf, and taste not sour, not fruity, quite white, and not hard.d to determine the effect of the type of fruit extract as an acidulant and calcium chloride concentration on the physicochemical and organoleptic properties of cottage cheese. The research used a completely randomized design (CRD) with two factors and three repetitions to produce 27 treatments. Data analysis using ANOVA was continued with Duncan's new multiple range test (DNMRT) at a significance level of 5%. The first factor was the type of fruit extract as an acidulant (A) which consists of three levels. that was wuluh starfruit 30% (A1). lime 7.5% (A2). lemon 7.5% (A3) and concentration of calcium chloride (B) which consists of three levels (0.01% (B1). 0.02% (B2). and 0.03% (B3)). Parameters observed included pH. titratable acidity. water content. yield. calcium. fat content. protein content. ash. hardness and organoleptic analysis including taste. aroma. color. and hardness. The results of the treatment of fruit extract as an acidulant and calcium chloride concentration significantly affected the pH value. titratable acidity. yield. water content. hardness. yield. calcium. fat content. protein content. ash. and organoleptic tests. Cottage cheese treated with 7.5% lemon acidulant and 0.02% calcium chloride was the best treatment with pH 5.14. titratable acidity 2.99%. water content 62.04%. yield 24.98%. calcium 1.152 mg/100 g. 0.074% fat. 17.89% protein. 12.45 of hardness. and taste not sour. not fruity. moderate yellowish-white color. and not hard.

Pengaruh konsentrasi maltodekstrin dan putih telur terhadap karakteristik fisikokimia dan organoleptik sup krim instan labu kuning (curcubita moschata) Firsty Ainun Zalzabila Ansori; Ulya Sarofa; Riski Ayu Anggreini

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v13i2.3108

Instant cream soup is a processed food product that is ready to be brewed or cooked using hot water so that it becomes a thick solution. This product is usually made from various flour ingredients, one of which is pumpkin flour and other additives. The purpose of this study was to determine the effect of the addition of maltodextrin and egg white on the quality of instant pumpkin cream soup using the foam drying method met drying. This study used a Completely Randomized Design two factors, with concentration of maltodextrin (5%; 10%; 15%) and egg white (10%; 15% 20%), with two repetitions. Data were analyzed using 5% ANOVA and 5% DMRT follow-up test. Pumpkin instant cream soup with the addition of 15% maltodextrin and 20% egg white concentration was the best treatment with yield value 26.08±0.060%, kamba density 0.61±0.007 g/mL, water content 6.31±0.028%, ash content 2.96±0.006%, protein content 12.19±0.028%, fat content 12 .06±0.003%, carbohydrate content 73.68±0.276%, color organoleptic test 3.75±1.146 (likes), taste 3.15±0.813 (likes), and aroma 3.25±0.761 (likes) and levels of β-carotene of 7.89±0.007 mg/100g.

Characteristics of Fruit Jelly Candy (Study of The Proportion of Siwalan Juice (Borassus flabellifer) and Beetroot (Beta vulgaris L) Juice with Sorbitol Addition) Ulya Sarofa; Ratna Yulistiani; Dianti Alfiana; Rani Ismuningtyas
Nusantara Science and Technology Proceedings 3rd International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2022.2739

Siwalan is a local fruit that has nutritional content and has not been processed. The addition of beetroot root juice to the siwalan jelly candy was expected to improve sensory and chemical characteristics such as increasing antioxidant activity. This study aims to determine the effect of the proportion of siwalan juice: beetroot juice and the addition of sorbitol on the characteristics of the siwalan fruit jelly candy. This study used a completely randomized design (CRD) with a two-factor factorial pattern. The first factor was the proportion of siwalan juice: beetroot juice (90:10, 80:20, and 70:30). While the second factor was the addition of sorbitol 50%, 60%, and 70%. The data obtained were tested using ANOVA and continued with the DMRT test. The results showed that the treatment of siwalan juice: beetroot juice (90:10) with a sorbitol concentration of 70% was the best treatment with a water content value of 14.33%, ash content 1.09%, vitamin C content 8.75 mg/100g, antioxidant activity 56.63%, total phenol 7.41 mg TAE/gr, gel strength 13.13 N, and organoleptic test including color 4.68 (slightly like), taste 4.72 (slightly like), aroma 3.92 (slightly like), texture 3.68 (slightly like).

Pengaruh Konsentrasi Tapioka dan Margarin terhadap Karakteristik Patty Burger Keong Sawah (Pila ampullacea) Ulya Sarofa; Luqman Agung Wicaksono; Ayin Ika Wayuni
Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol 10, No 2 (2022)
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jkptb.2022.010.02.02

Keong sawah merupakan salah satu sumber protein yang dikonsumsi oleh sebagian masyarakat karena mengandung asam lemak omega 6, niacin, folat serta rendah kolesterol. Pengolahan daging keong sawah menjadi patty burger diharapkan dapat memberikan alternatif produk yang praktis dan disukai. Penelitian ini bertujuan untuk mempelajari pengaruh perlakuan konsentrasi tapioka dan margarin terhadap karakteristik patty burger keong sawah. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial dua faktor. Faktor pertama adalah konsentrasi tapioka (5%, 10%, 15%) dan faktor kedua konsentrasi margarin (15%, 20%, 25%). Data yang diperoleh diuji menggunakan ANOVA dan dilanjutkan dengan uji DMRT. Hasil penelitian menunjukkan perlakuan terbaik didapatkan dari perlakuan konsentrasi tapioka 10% dan margarin 15% yang didapatkan patty burger dengan kadar air 31.09%, kadar abu 2.55%, kadar protein 19.21%, kadar lemak 23.79%, kadar pati 20.99%, susut masak 30.59%, tekstur 0.014 mm/gr/dt dan hasil evaluasi sensory meliputi warna dengan rata-rata nilai 3.25 (netral), rasa dengan rata-rata nilai 3.75 (suka) dan aroma dengan rata-rata nilai 3.75 (suka).

Tingkat cemaran bakteri Coliform dan Escherichia coli pada makanan dan minuman sebagai dampak kondisi higiene sanitasi di Sentra Kuliner Penjaringansari, Surabaya Ratna Yulistiani; Jariyah; Dadik Raharjo; Ulya Sarofa; Dinda Alvianita Sabrina

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v14i1.3565

???????????? ???????????????????????????????? ???????? ???????????????????????????????? ???????????????????????????????? ???????????? ???????????????????????????????????????????? ???????????????? ???????? ???????????????? ???????? ???????????????????????????????????? ???????? ???????? ???????????????????????????????????? ???????? ???????????????? ???????????????????????????? ???????????? ???????????????????????????????????????? ???????????? ???????????????? ???????????????????????????? ????????????????????????????????????. ???????????????? ???????????????????????????????? ???????? ???????? ???????????????????????????????????????????????????? ????????????????????, ???????????????????????????? ???????????????? ???????????????? ???????????????? ???????????? ???????????????????????????????????? ???????????????? ???????? ???????????????????????????? ???????? ???????????? ???????????????????????????????????????????? ???????????????? ???????????????????????????????? ???????????????????????? ???????? ????????????????????????????????. ???????????? ???????????????? ???????? ???????????????? ???????????????????? ???????????? 1). ???????????????????????????????? ???????????? ???????????????????????????? ???????????? ???????????????????????????????????????? ???????????????????????????????????????? ???????? ???????????????? ???????????????????????????? ????????????????????????????????????; 2). ???????????????????????????????????? ???????????? ???????????????? ???????????????????????? ???????? ???????????????? ???????????? ???????????????????????????????? ???????????????????????????????? ???????? ???????????????????? ???????? ???????????? ???????????????????????????????????? ???????????????????????????????????????????????????? ????????????????????, ???????????????????????????????? ???????????? ???????????????????????????????????????????? ???????????????? ????????????????????????????????????????????????????; 3). ???????????????????????????? ???????????? ???????????????????????????????????????????????? ???????????????????????????? ???????????? ???????????????????????????? ???????????? ???????????????????????????????????????? ???????? ???????????????????????????? ???????? ???????????????????????????????? ???????????? ???????????????????????????????????????????? ???????????????? ????????????????????????????????????????????????????; 4). ???????????????????????????????? ???????????????????????????? ???????? ???????????????????????????????????? ????????????????????????????????????????????????????. ???????????? ???????????????????????????? ???????????? 41.67% ???????? ???????????????? ???????????????????????????? ???????????????????????????????????????? ???????????????????? ???????????????????????????????? (???????????????????? 2.7 ???? 104 -3.8 ???? 105 ????????????????????????????????/????????????????) ???????????????????????????????????? ???????????? ???????????????????????????? ???????????????????? ???????? ????????????????. ???????????????????????????????? ???????????????????????????? ???????????????????????? ???????????????? 100% ???????? ???????????????? ???????????????????????????? ???????????? 66.6% ???????? ???????????????????????? ???????????? ???????????????????????? ???????????????????????????? ???????????? ???????????????????????????????? ???????????? ???????????????????????????? ???????????????????? ???????? ???????????????? ???????????????????????????????????????????????? (???????????????? ???????????? ???????????????????? ???????????????????????????? >3 ????????????/????; ???????????????????????? > 0 ????????????/????) ???????????? 50% ???????? ???????????? ???????????????????????????? ???????????????????????????????????? ???????????????????????????????????????????? ???????????????? ???????????????????????? ???????????????? ????????????????????????????????????. ???????????????????? ???????? ???? ???????????????????????????????????????????? ???????????????????????????????????????????????? (????<0.05) ???????????????????????????? ???????????? ???????????????????????????????????????? ???????????????????????????? ???????? ???????????????????????????? ???????????????? ???????????????????? ???????????????????????????????? ???????????? ???????????????????????????????????????????? ???????????????? ???????????????????????????????????????????????????? ???????? ????????????????, ???????????????????????????????????? ???????????? ????????????????????????. ???????????????????????????? ????????????????????????????????, ????????????????????????, ???????????? ???????????????????? ???????????? ???????????? ???????????????????? ???????? ???????????????????????????????? ???????????? ???????????????????????????? ???????? ???????????????????????????????? ????????????????????????????????????????????????????.

The Properties Study of Mangrove Fruit Flour Composited with Taro and White Uwi Tubers Jariyah Jariyah; Ulya Sarofa; Rawiri Yunia Ratna
Food Science and Technology Journal (Foodscitech) Vol. 3 No. 2 (2020)
Publisher : Universitas Dr Soetomo

This research is a part of research on the study of the glycemic index value of biscuit products from mangrove fruit flour with flour from various of tubers. The tubers used in this study were taro and white uwi. The types of mangrove fruit used were pedada and lindur. The starch content in taro tubers and white uwi can be used to make biscuits. It is known that both pedada (Sonneratia caseolaris) and lindur (Bruguiera ghymnorhiza) flour have anti-diabetic and anti-cholesterol properties. This study aims to analyze the characteristics of the biscuits from the formulation of a mixture of mangrove fruit flour with taro and white uwi tubers. This study used a one-factor completely randomized design with 10 levels of treatment, namely the proportion of mangrove fruit flour types of pedada and lindur and taro and white uwi tuber flour with the formula 0: 100, 10:90, and 20: 80. Biscuit product analysis parameters include proximate, organoleptic analysis, and glycemic index. Measurement of the glycemic index value was carried out in vivo using 22 respondents normal human, healthy, with a blood glucose of 80-100 mg / dL. Blood draws were carried out for 120 minutes at 30-minute intervals. The best biscuits were obtained in the formulation of pedada fruit : taro flour (20: 80), with criteria 84.07%, of yield, 3.72% of moisture content, 3.45% of ash, 4.33% of protein, 7.16% of fat, carbohydrates of 81.34%, 64.39% of starch, the dietary fiber content of 7.69%. Organoleptic test results showed 5.69 of color, the taste of 6.68, texture of 6.54, aroma of 7.13. In vivo test results obtained glycemic index values of 51.46, and glycemic load of 12.90

Co-Authors Adawiyah, Indriyati Ahmad Maulana Fikri Handoyo Andre Yusuf Trisna Putra anggreini, riski ayu Anggun Pratiwi Rohimatul Inziyah Aurellia Salsabila Ayin Ika Wayuni Dadik Raharjo Dianti Alfiana Dinda Alvianita Sabrina Ernando Setyo Dharmanto Eva amelia Reza Hanum Firsty Ainun Zalzabila Ansori Ilmi, Hanifah Faaiqotul Jariyah Jariyah Jariyah Jariyah Ken Ratri Dyah Palupi Koyi Fatkul Rodiyah Lupita Khatty Indah Napitupulu Luqman Agung Wicaksono M. Alfid Kurnianto Mahatma Bintang Safir Kelana Milenia Fitria Cholifah Moch. Fakhrul Azharuddin Nadien Mutia Intan Maulidi Nanda Mazidatu Zulfa Nurul Absyah Wahyuningtyas Rani Ismuningtyas Ratna Yulistiani Rawiri Yunia Ratna Rosida Rosida Sania Khoiri Rahma Sindy Puspitasari Sri Winarti Sri Winarti Ufairah Fithriyati Vidya Vianita Wulandari Winarti, Sri Yunita Satya Pratiwi Yusinta Aristina Sanjaya

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