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All Journal Agrointek Jurnal Teknologi Pangan Jurnal Pangan dan Agroindustri Jurnal Keteknikan Pertanian Tropis dan Biosistem JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Food Science and Technology Journal (Foodscitech) Al-Kharaj: Journal of Islamic Economic and Business G-Tech : Jurnal Teknologi Terapan PLAKAT : Jurnal Pelayanan Kepada Masyarakat Nusantara Science and Technology Proceedings SINTA Journal (Science, Technology, and Agricultural) AKM: Aksi Kepada Masyarakat AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Teknologi Pangan Journal of Science and Social Development Jurnal Sains dan Teknologi Pangan

Ana Tri Setyowatik, Rudi Nurismanto Ulya Sarofa

Department Of Food Technology, Faculty Of Engineering, Universitas Pembangunan Nasional “Veteran” Sura-baya, East Java, Indonesia

Author-ID : 6863746

Religion Agriculture, Biological Sciences & Forestry Humanities Astronomy 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 Education Electrical & Electronics Engineering Energy Engineering Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Physics Social Sciences Veterinary Other

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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) ???????????????????????????? ???????????? ???????????????????????????????????????? ???????????????????????????? ???????? ???????????????????????????? ???????????????? ???????????????????? ???????????????????????????????? ???????????? ???????????????????????????????????????????? ???????????????? ???????????????????????????????????????????????????? ???????? ????????????????, ???????????????????????????????????? ???????????? ????????????????????????. ???????????????????????????? ????????????????????????????????, ????????????????????????, ???????????? ???????????????????? ???????????? ???????????? ???????????????????? ???????? ???????????????????????????????? ???????????? ???????????????????????????? ???????? ???????????????????????????????? ????????????????????????????????????????????????????.

Pengaruh Proporsi Tepung Sorgum Termodifikasi dan Tapioka serta Lama Pengukusan terhadap Karakteristik Flakes ulya sarofa
JITIPARI Vol 8 No 1 (2023): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v8i1.8151

Tepung sorgum termodifikasi dengan fermentasi menggunakan bakteri Lactobacillus plantarum FNCC 0027 dapat meningkatkan kadar amilosa, swelling power dan solubility serta menurunkan kadar tanin dan asam fitat. Flakes merupakan produk olahan yang dapat dibuat dari tepung sorgum termodifikasi. Tapioka ditambahkan pada pembuatan flakes untuk memperkuat daya rekat. Pengukusan dilakukan sebagai perlakuan untuk meningkatkan kualitas tekstur flakes. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh perlakuan proporsi tepung sorgum termodifikasi dan tapioka serta lama pengukusan terhadap karakteristik fisikokimia dan organoleptik flakes. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) faktorial dengan 9 kombinasi perlakuan, yaitu proporsi tepung sorgum termodifikasi dan tapioka (70:30, 80:20, 90:10) serta lama pengukusan (10, 15, 20 menit). Analisis data dengan menggunakan ANOVA dan selanjutnya diuji DMRT pada taraf 5% jika terdapat perbedaan nyata antara perlakuan. Hasil terbaik diperoleh pada produk flakes dengan perlakuan proporsi tepung sorgum termodifikasi dan tapioka (80:20) serta lama pengukusan 20 menit dengan karakterisyik sebagai berikut : kadar air 2,852%, kadar abu 0,85%, kadar protein 5,614%, kadar lemak 4,079%, kadar karbohidrat 86,6%, kadar pati 66,765%, daya patah 3,651 N dan daya rehidrasi 110,536% serta uji sensoris yang menunjukkan nilai warna 3,88 (suka), aroma 4,04 (suka), rasa 3,84 (suka) dan tekstur 3,6 (suka). Produk flakes berbahan dasar tepung sorgum termodifikasi dan tapioka berpotensi dikembangkan sebagai produk pangan alternatif.

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

Characteristics of Chitooligosaccharides Hydrolysate from Crab Shell (Portunus Pelagicus) Waste by Chitosanase Hydrolysis Mohammad Rafi Prasetyo; Ulya Sarofa; Rosida R
Food Science and Technology Journal (Foodscitech) Vol. 4 No. 2 (2021)
Publisher : Universitas Dr Soetomo

Enzymatic hydrolysis of chitooligosaccharides can be carried out using the chitosanase enzyme. Chitosanase enzyme is a glycosyl hydrolase enzyme that catalyzes the hydrolysis of β- 1,4 glycosidic bonds of chitosan to produce low molecular weight chitooligosaccharides. The crab shell (Portunus pelagicus) has the potential to be used as chitooligosaccharides because the crab shell contains 20-30% chitin. This study aimed to determine the effect of chitosanase enzyme concentration and duration of hydrolysis on the characteristics of chitooligosaccharides (COS) from crab shells. This research was conducted using a factorial completely randomized design (CRD) method with two factors and two replications. The factor I was enzyme concentration (0.5%, 1%, and 1.5%), factor II was hydrolysis time (3 hours, 4 hours and 5 hours). The data were obtained using ANOVA if there was a significant difference, followed by Duncan's Test (DMRT). The best results were obtained in the A2B2 treatment, enzyme concentration (1.0%) and hydrolysis time (4 hours) with a chemical composition of 84.96% yield, 4.83 KDa molecular weight, 86.87% degree of deacetylation and FTIR test results indicated the availability of a functional groups, the OH group was obtained at a wavelength of 3624.25 cm-1 and the NH group is at a wavelength of 3404.36 cm-1.

Peningkatan Kualitas Produk Sempol Ayam Frozen Dengan Metode Sigma di UMKM XYZ, Gianyar-Bali Kadek Bayu Darma Mahardika; Ulya Sarofa; Jariyah Jariyah
AKM Vol 4 No 1 (2023): AKM : Aksi Kepada Masyarakat Jurnal Pengabdian Kepada Masyarakat - Juli 2023
Publisher : Sekolah Tinggi Ekonomi dan Bisnis Syariah (STEBIS) Indo Global Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36908/akm.v4i1.833

XYZ MSME is a frozen chicken abacus producer in Gianyar Regency. More and more competitors require companies to improve the quality of their products as a step to prevent consumers from moving to competing products. Quality problems have not been fully implemented by XYZ MSME as seen from the large number of defective products. The purpose of this study is to determine the factors that cause product defects and provide suggestions for improvements that are in accordance with the conditions of MSMEs so as to achieve zero defects. The method used is six sigma DMAIC (Define, Measure, Analyze, Improve, and Control) with Failure Modes and Effect Analysis (FMEA). The sigma value obtained is 2.821 while the %final yield is 81.358%. The contributing factors are man (33.33%), machine/equipment (16.67%), method (33.33%), and environment (16.67%). The proposed improvements given are additional employees, the use of alarms, the use of production equipment according to production capacity, and temporary closure of the selling place.

Kajian Proporsi Tepung Biji Nangka dan Tepung Kedelai dengan Penambahan Fruktosa Terhadap Mutu Snack Bar dengan Pelapisan Yoghurt Madany Akbar Setyari Ishaqy; Ulya Sarofa; Dedin Finatsiyatull Rosida Rosida
G-Tech: Jurnal Teknologi Terapan Vol 7 No 3 (2023): G-Tech, Vol. 7 No. 3 Juli 2023
Publisher : Universitas Islam Raden Rahmat, Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33379/gtech.v7i3.2504

Snack bar adalah makanan ringan yang mengandung campuran berbagai bahan dan pengikat, yang terdiri dari tepung biji nangka, tepung kedelai, dan fruktosa. Penelitian ini bertujuan untuk menghasilkan snack bar yang dilapisi yoghurt dengan sifat fisikokimia dan sensori terbaik. Dalam penelitian ini, digunakan Rancangan Acak Lengkap (RAL) faktorial dengan dua faktor, yaitu perbandingan antara tepung biji nangka dan tepung kedelai (50:50, 40:60, dan 30:70) dan konsentrasi high fructose corn syrup (10%, 20%, idan 30%). Snack bar tepung biji nangka dan tepung kedelai (50:50) dengan penambahan fruktosa 30% merupakan perlakuan terbaik dengan nilai kadar air 25,91%, kadar abu 2,49%, kadar protein 16,77%, kadar lemak 12,68%, kadar karbohidrat 39,94%, kadar serat kasar 2,22%, kandungan energi 340,97 kkal/100 gr, kekerasan 975,00 gf, uji organoleptik rasa 4,15 (suka), aroma 4,20 (suka), dan tekstur 4,15 (suka).

Karakteristik Fisikokimia dan Organoleptik Marshmallow Jambu Kristal Afkir (Psidium guajava Varr. Kristal) Dengan Perlakuan Penambahan Gelatin dan Putih Telur Moch. Fakhrul Azharuddin; Ulya Sarofa; Ratna Yulistiani
SINTA Journal (Science, Technology, and Agricultural) Vol 4, No 1 (2023)
Publisher : Perkumpulan Dosen Muda (PDM) Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37638/sinta.4.1.81-92

ABSTRAKJambu kristal afkir dapat diolah menjadi marshmallow dikarenakan pemanfaatannya belum optimal dan memiliki vitamin C yang tinggi. Permasalahan tekstur yang kurang lembut dan kurang kenyal sering kali terjadi dalam pengolahan marshmallow. Penggunaan gelatin dan putih telur untuk memperbaiki tekstur marshmallow. Penelitian ini bertujuan untuk menganalisis pengaruh penambahan gelatin dan putih telur terhadap karakteristik fisikokimia dan organoleptik marshmallow. Metode penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) pola faktorial dengan dua faktor, faktor I adalah penambahan gelatin (10%, 12%, 14% b/v) dan faktor II adalah penambahan putih telur (6%, 8%, 10% b/v). Hasil penelitian menunjukkan penambahan gelatin dan putih telur memberikan pengaruh terhadap kadar air, kadar abu, total padatan terlarut, nilai pH, dan hardness, tetapi tidak berpengaruh terhadap total gula reduksi, nilai IC50 dan vitamin C. Hasil penelitian terbaik adalah marshmallow dengan penambahan gelatin 14% dan putih telur 10% dengan kadar air 32,14%, kadar abu 2,68%, total padatan terlarut 13,71°Brix, kadar gula reduksi 11,91%, pH 6,84, vitamin C 4,38mg/100g, IC50 41,85 ppm, hardness 1,55 N, rasa 2.85 (agak suka), aroma 2.86 (agak suka), warna 3.67 (biasa), dan tekstur 2.95 (agak suka).ABSTRACTRejected crystal guava can be processed into marshmallows because its utilization is not optimal and it has high vitamin C. Texture problems that are less soft and less chewy often occur in marshmallow processing. Use gelatin and egg white to improve the texture of the marshmallows. This study aims to analyze the effect of the addition of gelatin and egg white on the physicochemical and organoleptic characteristics of marshmallows. The research method used was a completely randomized design (CRD) with two factors, factor I was the addition of gelatin (10%, 12%, 14% b/v) and factor II was the addition of egg white (6%, 8%, 10 %b/v). The results showed that the addition of gelatin and egg white had an effect on water content, ash content, total dissolved solids, pH value, and hardness, but had no effect on total reducing sugars, IC50 value, and vitamin C. The best research results were marshmallows with the addition of gelatin 14 % and egg white 10% with a water content of 32.14%, ash content of 2.68%, total dissolved solids 13.71°Brix, reducing sugar content of 11.91%, pH 6.84, vitamin C 4.38mg/100g, IC50 41.85 ppm, hardness 1.55 N, taste 2.85 (rather like), aroma 2.86 (rather like), color 3.67 (ordinary), and texture 2.95 (rather like).

Estimation of Edamame Flour Shelf Life Using the Critical Moisture Approach Ahmad Maulana Fikri Handoyo; Ulya Sarofa
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 2 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v7i2.309

This research aimed to estimate the shelf life of edamame flour products using the Accelerated Shelf Life Testing (ASLT) with the critical moisture content approach in various types of packaging. This research was conducted in two stages, the first stage was in the process of making flour, then the second stage was estimating the shelf life. Shelf life estimation was carried out with two repetitions on three different types of packaging materials, those are polypropylene plastic, metalized plastic and aluminum foil. Then the data obtained will be analyzed utilizing simple linear regression using Microsoft Excel. Based on the results of estimating shelf life using the critical moisture content approach, it can be seen that edamame flour with polypropylene plastic packaging has a shelf life of 172 days, metalized plastic packaging has a shelf life of 585 days, and aluminum foil packaging has a shelf life of 229 days. Based on research results, it can be seen that the critical moisture content affects the shelf life of edamame flour and the best packaging for storing edamame flour is using metalized plastic packaging.

The Effect of Foaming Agent and Maltodextrin Concentrations on the Characteristics of Bidara Fruit Powder Drink, Strawberry and Butterfly Pea Flower Nanda Mazidatu Zulfa; Ulya Sarofa
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 2 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v7i2.313

This research aimed to determine the effect of the concentration of foaming agent and maltodextrin on the characteristics of bidara fruit powder drink, strawberry, and butterfly pea flower. The study used a completely randomized design (CRD) with two factors and three replications. Data analysis used ANOVA followed by Duncan multiple range test (DMRT) at 5% confidence level. The first factor was the concentration of the foaming agent (egg white) (5% (F1), 6% (F2), 7% (F3)). The second factor was the concentration of maltodextrin 7.5% (M1), 10% (M2) and 12.5% (M3)). Parameters observed included moisture content, ash content, yield, pH value, antioxidant activity, vitamin C, solubility, color, and organoleptic analysis including taste, aroma and color. The results of the treatment of egg white and maltodextrin concentrations had a significant effect on water content, yield, pH, antioxidant activity, vitamin C, solubility, and color. The best treatment in this research was bidara fruit powder drink with a concentration of foaming agent (7%) and 12.5% maltodextrin with 35% water content, 0.88% ash content, pH 5.95, 68.86% antioxidant activity, vitamin C 141 mg/100g, color L 3.15, a -0.20, b -2.55 and yield 25.33%, taste score 3.94 (like), aroma 1.19 (very dislike ), color 4.38 (like), and anthocyanin content 8.60 mg/L.

Co-Authors A.A. Brahmanti Abharul Lubbi Adawiyah, Indriyati Agnes Maharani Zikri Ahmad Maulana Fikri Handoyo Andre Yusuf Trisna Putra anggreini, riski ayu Anggun Pratiwi Rohimatul Inziyah Atzmarany Putri Arprassinta Aulia Ramadhani Aurellia Salsabila Ayin Ika Wayuni Butsainah Abidah Dzakiyyah Chika Safira Riyananda Dadik Raharjo Deane Damayanty Dedin Finatsiyatull Rosida Diah Hari Suryaningrum Dianti Alfiana Didiek Tranggono Diky Efendi Dinda Alvianita Sabrina Ernando Setyo Dharmanto Eva amelia Reza Hanum Farah Nur Rahma Firsty Ainun Zalzabila Ansori Fitriana Wijayanti Hadi Munarko Ilmi, Hanifah Faaiqotul Jariyah Jariyah Jariyah Jariyah Kadek Bayu Darma Mahardika Ken Ratri Dyah Palupi Koyi Fatkul Rodiyah Lupita Khatty Indah Napitupulu Luqman Agung Wicaksono Luqman Agung Wicaksono M. Alfid Kurnianto Madany Akbar Setyari Ishaqy Mahatma Bintang Safir Kelana Mahatma Bintang Safir Kelana Milenia Fitria Cholifah Moch. Fakhrul Azharuddin Mohammad Rafi Prasetyo Nadien Mutia Intan Maulidi Nanda Mazidatu Zulfa Nesha Aulia Septianty Nurida Tri Novita Nurul Absyah Wahyuningtyas Rachmawati Nurma Fatikhah Nur Rahmawati Rahmawati Rani Ismuningtyas Ratna Yulistiani Rawiri Yunia Ratna Riski Ayu Anggreini Rosida Rosida Rosida Rosida Rosida Rosida R Samii’unida Liona Urania Sania Khoiri Rahma Selvina Puspita Sari Sindy Puspitasari Sri Winarti Sri Winarti Sri Winarti Sri Winarti Ufairah Fithriyati Vania Tiara Salsabila Vidya Vianita Wulandari Wildan Taufik Raharja Winarti, Sri Yunita Satya Pratiwi Yunita Satya Pratiwi Yushinta Aristina Sanjaya Yusinta Aristina Sanjaya Zainal Abidin Achmad

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