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All Journal Jurnal Gizi dan Pangan Jurnal Ilmu dan Teknologi Kelautan Tropis Hemera Zoa Jurnal Sain Veteriner JURNAL KIMIA SAINS DAN APLIKASI Jurnal Sains dan Seni ITS Buletin Penelitian Tanaman Rempah dan Obat Indonesian Journal of Human Nutrition Journal of Engineering and Technological Sciences Biopropal Industri Jurnal Farmasi Sains dan Komunitas Jurnal Bioteknologi & Biosains Indonesia (JBBI) Jurnal Aplikasi Teknologi Pangan Journal of Applied Food Technology JURNAL PERTANIAN QARDHUL HASAN: MEDIA PENGABDIAN KEPADA MASYARAKAT Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Majalah Farmasetika JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Jurnal Keperawatan dan Kesehatan Journal of Research in Business, Economics, and Education Buletin Penelitian Tanaman Rempah dan Obat Indonesian Journal of Dental Medicine Narra J ProBisnis : Jurnal Manajemen Tri Dharma Mandiri: Diseminasi dan Hilirisasi Riset Kepada Masyarakat (Jurnal Pengabdian Kepada Masyarakat) AKSARA: Jurnal Bahasa dan Sastra Lensa: Jurnal Kependidikan Fisika JURNAL AGROINDUSTRI HALAL Pharmaceutical Sciences and Research (PSR) Journal of Mandalika Literature EduChem Jurnal Ilmiah Pangan Halal Jurnal Serambi Ekonomi dan Bisnis Karimah Tauhid Journal of Natural Product for Degenerative Diseases

Rahmawati, Siti Irma

Universitas Djuanda

Author-ID : 882911

Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Veterinary Other

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PRODUK INTELEKTUAL KAMPUS MENUJU SERTIFIKASI HALAL Mardiah, Mardiah; Fitrilia, Tiana; Aryanti, Dwi; Utami, Nur'; Rahmawati, Siti Irma
Qardhul Hasan: Media Pengabdian kepada Masyarakat Vol. 5 No. 1 (2019): APRIL
Publisher : Universitas Djuanda

Produk intelektual kampus merupakan produk hasil penelitian yang dikaji dan dianalisis secara ilmiah untuk mendapatkan produk yang berkualitas. Tujuan dari kegiatan pengabdian ini adalah menghasilkan produk-produk makanan dan minuman yang halal dan thayyib sehingga dapat memberikan ketentraman bagi konsumen. Beberapa produk dari Kreasi Matepa disiapkan untuk mendapatkan sertifikat halal MUI, yaitu produk roti, kuesus, kue kering, aneka minuman rosella dan coklat. Metode yang digunakan dalam kegiatan ini berupa pelatihan dan penerapan system jaminan halal. Salah satu dari tim Kreasi Matepa mengikuti pelatihan eksternal, selanjutnya hasil pelatihan diimplementasikan pada kegiatan operasional café sesuai dengan persyaratan yang berlaku. Produk yang akan disertifikasi halal telah dikondisikan sesuai prosedur seperti pemilihan bahan baku dan cara produksi serta penerapan system mutu jaminan halal. Berdasarkan hasil dari kegiatan ini, prosessertifikasi produk intelektual kampus telah didaftaran secara online melalui aplikasi CEROL-SS23000.

EKSTRAKSI FIKOSIANIN DARI SPIRULINA PLANTESIS SEBAGAI BIOPIGMEN DAN ANTIOKSIDAN Rahmawati, Siti Irma; Hidayatullah, Syarif; Suprayatmi, Mira
Jurnal Pertanian Vol. 8 No. 1 (2017): APRIL
Publisher : Universitas Djuanda

Pewarna alami lebih disukai karena tidak memiliki efek yang negatif terhadap tubuh manusia sehingga mempunyai tingkat keamanan pangan yang tinggi, selain itu juga pewarna alami mudah diuraikan. Bahan pewarna alami bisa diperoleh dari berbagai jenis sumber, salah satunya yaitu spesies alga yang merupakan tumbuhan tingkat rendah di perairan. Alga terdapat 2 jenis yaitu makroalga yang berukuran besar dan mikroalga yang berukuran kecil (renik). Spesies mikroalga yang dapat menghasilkan pewarna alami salah satunya adalah Spirulina. Jenis pewarna alami yang terkandung pada mikroalga tersebut yaitu fikosianin. Pada penelitian ini, dilakukan ekstraksi fikosianin dari Spirulina platensis dengan menggunakan tiga metode berbeda yaitu Maserasi, Ultrasound-Assisted-Extraction (UAE) dan Freezing untuk mengetahui metode mana untuk menghasilkan yield dan antioksidan tertinggi dari ekstrak yang dihasilkan. Hasil dari penelitian ini didapatkan bahwa berdasarkan nilai yield tertinggi dan kandungan fikosianin, freezing merupakan metode ekstraksi terbaik dengan kandungan fikosianin yang paling tinggi yaitu sebesar 26,53%. Sedangkan nilai aktivitas antioksidan terbesar dihasilkan oleh metode ekstraksi maserasi dengan nilai IC50 sebesar 49,59 ppm. Fikosianin yang dihasilkan dari ketiga metode ekstraksi termasuk antioksidan kuat.KATA KUNCI: ekstraksi, Spirulina plantesis, fikosianin, biopigmen, antioksidanEXTRACTION OF PHYCOCYANIN FROM SPIRULINA PLANTESIS FOR BIOPIGMENT AND ANTIOXIDANTABSTRACTRecently, biopigment known as a pigment which has no impact and easy to degradated in human body and better than artificial pigment. Biopigment can be resulted from the extraction of algae that are living in the water. Spirulina plantesis is one of algae resulting a pigment and known as phycocyanin. In this research, extraction of phycocyanin was done by three method of extractions; maceration, Ultrasound-Assisted-Extraction (UAE) and Freeze-thaw. Those extraction methods were compared to decide which method that resulted highest yield of extraction and has highest antioxidant activities. From the resulted data, the highest yield and highest phycocyanin concentration was obtained by freeze-thaw extraction method. Phycocyanin concentration from freeze-thaw ectract was 26,53% (w/w). However, the highest antioxidant activities was obtained by maceraion extraction mehod. The IC50 of extract from maceration was 49,59 ppm. Hence, all extracts from different extraction methods resulted high antioxidant activities.

MINUMAN SIRUP LIMBAH SARI MENGKUDU (Morinda citrifolia L.) Yuliana, Resti; Rahmawati, Siti Irma; Novidahlia, Noli
Jurnal Pertanian Vol. 8 No. 2 (2017): OKTOBER
Publisher : Universitas Djuanda

Buah Mengkudu (Morinda citrifolia L.) berkhasiat untuk mengobati beberapa penyakit degeneratif seperti kanker, tumor, dan diabetes.Pada umumnya pemanfaatan mengkudu baru terbatas pada sari buahnya saja sedangkan bagian yang lain belum dimanfaatkan secara optimal. Tujuan penelitianini adalah mengetahui pengaruh konsentrasi madu terhadap sifat organoleptik sirup limbah sari mengkudu, mengetahui formulasi sirup limbah sari mengkudu, dan mengetahui kandungan vitamin C, kadar antioksidan, dan mikroba pada sirup limbah sari mengkudu yang sudah terpilih. Sirup limbah sari mengkudu dibuat dengan tiga perbandingan madu dan air yaitu 50%:50%, 60%:40%, dan 70%:30%dengan dua kali ulangan. Analisis yang dilakukan meliputi organoleptik (uji mutu sensori dan uji hedonik), fisik (kekentalan), dananalisis kimia (antioksidan dan vitamin C), uji mikroba (Total Plate Count) untuk sirup yang paling disukai. Sirup limbah sari mengkudu yang disukai adalah sirup dengan perbandingan madu 70% dan air 30%, memiliki nilai antioksidan 859 IC50(rpm), kadar vitamin C sebesar 15,53%, dan Total Plate Count (TPC) sebesar 175 CFU/mL.KATA KUNCI: mengkudu, sirup, vitamin C, antioksidan, Total Plate Count (TPC). BEVERAGES WASTE EXTRACT OF MENGKUDU (Morinda citrifolia L.) ABSTRACTMengkudu (Morinda citrifolia L.) efficacious to treat some degenerative diseases such as cancer, tumors, and diabetes. In general, the utilization of mengkuduis limited only for juice, while the other parts have not been optimally utilized. The purpose of this research is to know the effect of honey concentration on organoleptic characteristic of mengkudu juice syrup, to find out the formulation of mengkudu juice syrup, and to know the content of vitamin C, antioxidant and microbial levels of selected mengkudu juice syrup. mengkudu juice syrup is made with three kinds of comparison from honey and water,with different ratio which are; 50%: 50%, 60%: 40%, and 70%: 30% with two replications. The analysis included organoleptic (sensory quality test and hedonic test), physical (viscosity), and chemical analysis (antioxidant and vitamin C), microbial (Total Plate Count) test for the most preferred syrup. The most preferred noni syrup is the syrup with 70% honey and 30% water, which has an antioxidant level of 859 IC50 (rpm), vitamin C level of 15,53%, and Total Plate Count (TPC) of 175 CFU / mL.

Provincial palm production analysis East Kalimantan 2016-2020 Rahmawati, Siti
ProBisnis : Jurnal Manajemen Vol. 15 No. 1 (2024): February: Management Science
Publisher : Lembaga Riset, Publikasi dan Konsultasi JONHARIONO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62398/probis.v15i1.409

This research aims to determine the influence of labor variables and land area on palm oil production in East Kalimantan Province. The dependent variable used is Palm Oil Production, while the independent variables used are Labor and Land Area. The data used in this research is secondary data which examines data for the 5 (five) year period 2016 – 2020 with districts/cities in East Kalimantan Province. The research method used is panel data regression analysis. The results of this research are that the Labor variable has a significant and positive effect on Palm Oil Production in 10 Regencies and Cities of East Kalimantan Province, and Land Area has a significant but negative effect on Palm Oil Production in 10 Regencies and Cities of East Kalimantan Province.

The Combination of Ultraviolet-B and Vitamin K2 Exposure Effect on Fibroblast-like cell Number in Wistar Rats Nelwan, Sindy Cornelia; Tedjosasongko, Udijanto; Dharmawan, Devi; Leo, Leviena Merlynike; Ardiana, Hana Ai; Rahmawati, Siti
Indonesian Journal of Dental Medicine Vol. 6 No. 1 (2023): Indonesian Journal of Dental Medicine
Publisher : Faculty of Dental Medicine Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/ijdm.v6i1.2023.19-23

Background: Vitamin D deficiency in children is one of the problems most often discussed and received attention from around the world today, especially during the Corona virus disease-19 (Covid-19) pandemic. Vitamin D3 increases the production of vitamin K2 protein and activates a protein involved in bone metabolism. Vitamin K2 increases bone formation by stimulating osteoblast differentiation, regulating mineralization of the extracellular matrix, regulating bone marker gene expression, and inhibiting osteoclastogenesis. Purpose: to analyzed the effect of sun exposure, Ultraviolet-B (UV-B) and vitamin K2 supplementation on fibroblast-like cell as bone formation marker in Wistar rats (Rattus novergicus). Methods: twenty-four samples divided into 4 groups namely control group, UV-B group, vitamin K2 group, combination of UV-B and vitamin K2 group. After 21 days, extraction of lower incisors was done to examine fibroblast-like cell number "‹"‹after treatment. After being decalcified, specimens underwent histological evaluation using Haemotoxylin and Eosin staining to observe the fibroblast-like cell number. Result: Data analysis of fibroblast like cells number expression using one way analysis of variance (ANOVA) test showed a significant difference between sample groups (p<0.05). Conclusion: The combination of UV-B exposure and vitamin K2 administration group increased of fibroblast-like cells in Wistar rats (R. novergicus).

Optimalisasi Produk Olahan dan Strategi Pemasaran Ikan Lele di Kawasan Wisata Edukasi Kampung Lele, Desa Tales, Kecamatan Ngadiluwih, Kediri Rahmawati, Irma Sarita
TRI DHARMA MANDIRI: Diseminasi dan Hilirisasi Riset kepada Masyarakat (Jurnal Pengabdian kepada Masyarakat) Vol 3, No 2 (2023)
Publisher : JTRIDHARMA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtridharma.2023.003.02.83

Kawasan wisata edukasi kampung lele yang terletak di Desa Tales, Kecamatan Ngadiluwih, Kabupaten Kediri, Provinsi Jawa Timur merupakan salah satu usaha yang memiliki potensi besar khususnya dalam budidaya ikan lele. Untuk meningkatkan nilai ekonominya, ikan lele dapat dibuat menjadi produk olahan sehingga memiliki harga jual yang lebih tinggi dibandingkan dengan ikan mentah. Perlu dilakukan optimalisasi pada diversifikasi produk olahan ikan lele seperti abon, nugget, dan kerupuk. Selain itu, strategi pemasaran juga perlu dikembangkan untuk meningkatkan kunjungan masyarakat ke kampung lele ini. Tujuan kegiatan ini adalah untuk mendampingi mitra pengabdian kepada masyarakat dalam pengolahan produk ikan lele serta pemahaman strategi pemasaran yang baik dan terstruktur. Metode pelatihan yang digunakan adalah ceramah, diskusi, dan demonstrasi alat. Evaluasi kegiatan dilakukan dengan pre-test dan post-test serta penilaian kepuasan peserta terhadap pelatihan. Hasil yang diperoleh adalah terdapat peningkatan pengetahuan peserta sebesar 4,20% dan respons positif terhadap pelaksanaan pelatihan sehingga mampu bermanfaat bagi mitra pengabdian. Dapat disimpulkan bahwa kegiatan pengabdian kepada masyarakat mampu meningkatkan keberdayaan mitra terutama dalam pengetahuan dan keterampilan mengenai strategi pemasaran dan diversifikasi pangan olahan.

The Effect of Sacha Inchi Tempe on Blood Glucose, HOMA-IR, and TNF-ɑ in Rats with Metabolic Syndrome Setyawati, Amalia Rani; Anjani, Gemala; Mahati, Endang; Afifah, Diana Nur; Syauqy, Ahmad; Astawan, Made; Rahmawati, Irma Sarita
Jurnal Gizi dan Pangan Vol. 19 No. 2 (2024)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2024.19.2.97-106

This research aimed to evaluate the impact of sacha inchi tempe (Plukenetia volubilis L.) on Fasting Blood Glucose (FBG), Homeostatic Model Assessment for Insulin Resistance (HOMA-IR), and Tumor Necrosis Factor Alpha (TNF-ɑ) levels. In addition, metabolic syndrome was induced in 36 male Wistar rats aged 2 months at 150–200 g weight by giving a High-Fat High-Fructose diet (HFFD) for 2 weeks. The extract was administered through oral gavage in dose-dependent manner and rats were allocated into 6 groups, namely: 1). Normal control or K0; 2). Negative control or K-; 3). Positive control or K+ with 0.18 mg/200 g BB of simvastatin; 4). Intervention with 0.9 g sacha inchi tempe or P1; 5). Intervention with 1.8 g sacha inchi tempe or P2, and; 6). Intervention with 3.6 g sacha inchi tempe or P3. Meanwhile, normal chow rats were used and served as the control group. After 2 and 5 weeks of induction and intervention, blood was drawn to determine FBG. Blood insulin was examined after 5 week of intervention. Rats were euthanized at the end of the intervention for hepatic TNF-α analysis before calculating HOMA-IR. The result showed that there was a significant difference (p<0.05) in FBG, HOMA-IR and hepatic TNF-α levels after sacha inchi tempe treatment. Rats receiving the highest dose of sacha inchi tempe had the most significant reduction (p<0.05) in FBG, HOMA-IR and hepatic TNF-α, when compared to simvastatin group. Therefore, sacha inchi tempe could attenuate glycemic and inflammation profiles in metabolic syndrome.

TINJAUAN KEAMANAN DAN KEHALALAN PENGEMASAN DESAIN KREATIF Siregar, Maruli; Mardiah, Mardiah; Rahmawati, Siti Irma
Jurnal Ilmiah Pangan Halal Vol. 1 No. 1 (2019): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v1i1.2002

Cooking oil is one of the food ingredients consumed by all levels of Indonesian society. People generally use cooking oil many times so that the risk to health. The purpose of this study was to test the quality of cooking oil after repeated use. The sampling method is using 4 types of packaging brand oil and 1 type of bulk oil each type of 1 liter. The frying oil sample taken was placed in a sealed bottle, inserted into a thermos, and brought to the laboratory for testing. Type of food used for frying is tempe and mackerel as much as 3 times the frying test. The frying method is deep frying. The analyzes were peroxide number, acid number, and water content. From the research, the characteristic of the quality of cooking oil average peroxide number in the first to third repetition is 0.63-5,63 meq / kg, acid number 0,22-0,56 mg KOH / g, and moisture content 0 , 05-0.18%. In the repetition of frying tempe until fifth cooking oil is above standard, while the frying tempe on the seventh repetition is above standard.Keywords: deep frying, quality, cooking oil.

REVIEW ARTICLE: THE IMPORTANCE OF HALAL VALIDATION OF INGREDIENTS AS CRITICAL PARAMETER DURING HALAL AUDITS Sunaryo, Endang S.; Mardiah, Mardiah; Rahmawati, Siti Irma
Jurnal Ilmiah Pangan Halal Vol. 1 No. 1 (2019): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v1i1.2003

As one of the biggest numbers of Muslim population in the world, Indonesia considering as one of potential market for food and beverages. Latest 3 years data showed products especially Food & Beverages produced by small & micro industries increased tremendously compared to medium & large enterprises. Among of Asean countries, the growth of consumer goods market in 5 years (2012 – 2017) increased significant (10 %) particularly packaged food and soft drinks. Therefore more challenges related with validity of raw material/ingredients Halal certification (its authenticity), validity of GMP and HACCP certification to guarantee “thoyyiban” during food processing and validity of halal supply chain from farm to table (documents authenticity). Interesting facts that due to scarcity of getting halal ingredients, producers tends to sifting to chemical process in orders to make halal audit easy. Unfortunately they ignore the sifting may create another health concern. Others concern are incompletely requirement such as Halal Certificate of ingredients, Certificate of Analysis, Material Safety Data Sheet and Food Processing Chart. Those documents often issued by traders instead of its manufactures (supposed to be). To improve and fasten the innovation, we propose some cooperation and network among ASEAN Halal institutions. Keywords: halal validation, ingredients, critical parameter, halal audit

KRITERIA SERTIFIKASI HALAL BARANG GUNAAN DI INDONESIA Jumiono, Aji; Siti Irma Rahmawati
Jurnal Ilmiah Pangan Halal Vol. 2 No. 1 (2020): JURNAL ILMIAH PANGAN HALAL
Publisher : Universitas Djuanda

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

Halal certification for utility goods is part of the mandatory provisions for halal certified products as contained in Law Number 33 of 2014 concerning Halal Assurance Product and its derivative regulations, namely in Government Regulation number 31 of 2019 and Regulation of the Minister of Religion Number 26 of 2019. The requirements used in the halal certification of used goods refers to the provisions of the halal certification criteria from the Indonesian Ulema Council and the LPPOM MUI as stipulated in the Decree of the Minister of Religion Number 982 of 2019 and the Decree of the Head of BPJPH Number 117 of 2019. The criteria used in the halal certification of used goods require compliance The Halal Assurance System according to the HAS 23000 standard which must guarantee that halal-certified products can maintain their halal consistency during the validity period of the halal certificate.

Co-Authors . Anidah . Aslan . Kholik A.A. Ketut Agung Cahyawan W Abdullah, Muhamad Al Faruq Afifah Rosyidah Afifah, Diana N. Ahmad Syauqy Andreayani Attamimi Anggun Hari Kusumawati Anis H. Mahsunah Anisyah, Yuni Nur Anjani, Gemala Annis Catur Adi Annisa Rizky Maulidiana Apon Zaenal Mustopa Apon Zaenal Mustopa Ardiana, Hana Ai Ariestyani, Imelda Armaiki Yusmur Arrachman, Hajar Chair Arrahman, Hajar Chair Aulanni'am, Aulanni'am Aulanni’am Aulanni’am Bayu, Asep Bugi Ratno Budiarto Bustanussalam Bustanussalam Bustanussalam Bustanussalam Bustanussalam Bustanussalam Bustanussalam Bustanussalam Bustanussalam, Bustanussalam Chianese, Giuseppina Choirun Nisa Riski Damayanti, Aprilia F. Darmawati Dalle Dharmawan, Devi Diah Anggraini Wulandari Dian Ratih Laksmitawati Diana Nur Afifah, Diana Nur Donald, Eriklex Dwi Aryanti Effionora Anwar Elke Stephanie Ella Saparianti Elok Zubaidah Endang Mahati Endang Saepudin ERIS SEPTIANA Eris Septiana Eris Septiana Eris Septiana Eris Septiana Eris Septiana Eris Septiana Fadhilah, Syifa Fadlina Chany Saputri Fariha Willisiani Fauzia Nurul Izzati Fauzia Nurul Izzati Fauzia Nurul izzati Fauzia Nurul Izzati Fauzia Nurul Izzati Fauzia Nurul Izzati Fauzia Nurul Izzati Fauzia Nurul Izzati Fauzy Rachman Fauzy Rachman Fauzy Rachman Fauzy Rachman Fauzy Rachman Febriandy, Agustio Febriansyah, Ilham Ferdina Tri Laksmita Fikayuniar, Lia Fitri Amalia Fitri Nur Hikmah Fitrilia, Tiana Ghina Putri Dyanti Giriwono , Puspo Edi Gita Syahputra Hadistio, Alfin Hairida Hairida Hanifah, Ishmah Hapsari , Yatri Hendig Winarno Heni Pujiastuti Indradewa, Rhian Izzati, Fauzia Joko Hermanianto Karimah, Nur Rafidah Kharyani, R. Aldini Kristanti Indah Purwani Leny Heliawati Leo, Leviena Merlynike Lestari Makmuriana Lutfi Alhazami MADE ASTAWAN Mardiah Marhamah, Irma Siti Martha Sari Martha Sari Masteria Yunovilsa Putra Masteria Yunovilsa Putra Muhammad Ilman Muhammad Surya Madani Muhibuddin, Anton Mutia Hardhiyuna, Mutia Nada Nisrina Nastiti Wijayanti Nelwan, Sindy Cornelia NFN Bustanussalam NFN Yadi Noli Novidahlia Nopita Aliani Nunik Gustini Nur Rohmah Nuraini Nuraini Nurcahali, Fani Partomuan Simanjuntak Partomuan Simanjuntak Partomuan Simanjuntak Partomuan Simanjuntak Partomuan Simanjuntak Permatahati, Ghina Sri Putra, Masteria Yunovilsa Qisthina, Dalilah Rachmat Sahputra Rahma Micho Widyanto Rahman , Fauzy Ramadhaniyati, Ramadhaniyati Ratna Chrismiari Purwestri Ratna Ediati Rika Damayanti Rikno Harmoko Rikno Harmoko Rikno Harmoko Rosy Hutami Saiful Bachri Salcia Inka Nelanda Saniyya, Ashila Nasyadhiya Septiana , Eris Setyawati, Amalia Rani Simanjuntak , Partomuan Siregar, Maruli Siti Aminah Siti Nurhalimah Siti Nurjanah Slamet Budjianto SOETJIPTO . Soetjipto Soetjipto Sukarno Sukarno Sunaryo, Endang S. Suprayatmi, Mira Suprayatmi, Mira Syamsiah Syamsiah Tirtawati, Desi Titi Rohmayanti Tutik Wresdiyati Udijanto Tedjosasongko Untari, Febriana Utami, Nur' Widjajanti, Widjajanti Wien Kusharyoto Wyna Nabila Yadi Yadi Yatri Hapsari Yatri Hapsari Yatri Hapsari Yatri Hapsari Yohana P. Br Sianturi Yuliana, Resti Yuliana, Resti Yumi Sartika Yunas, Ranum Wanudya

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