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All Journal Buletin Peternakan Jurnal Ilmu Ternak Veteriner agriTECH Elkawnie Jurnal Pengabdian Kepada Masyarakat (Indonesian Journal of Community Engagement) Jurnal Riset Agribisnis dan Peternakan Jurnal Hexagro Bulletin of Applied Animal Research Wahana Peternakan

Suryanto, Edi

Department Of Animal Product Technology, Faculty Of Animal Science, Universitas Gadjah Mada, Yogyakarta, 55281, Indonesia

Author-ID : 952365

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Immunology & microbiology Veterinary Other

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PERUBAHAN WARNA SOSIS AYAM FERMENTASI DENGAN PENAMBAHAN NITRIT DAN Lactobacillus fermentum BR 17 Mudawaroh, Roisu Eny; Setiyono, Etiyono; Yusiati, Lies Mira; Suryanto, Edi
JURNAL RISET AGRIBISNIS & PETERNAKAN Vol 3, No 2 (2018): JURNAL RISET Agribisnis & Peternakan
Publisher : JURNAL RISET AGRIBISNIS & PETERNAKAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (533.225 KB)

PERUBAHAN WARNA SOSIS AYAM FERMENTASI DENGAN PENAMBAHAN NITRIT DAN Lactobacillus fermentum BR 17Roisu Eny Mudawarocha), Setiyonob), Lies Mira Yusiati b), dan Edi Suryantob),aUniversitas Muhammadiyah PurworejobUniversitas Gadjah Mada Yogyakartaemail : roisu.eny.m@gmail.comDiterima 11 Maret 2018; layak diterbitkan 10 Juli 2018AbstrakTujuan pada penelitian ini adalah untuk mengetahui perubahan warna sosis ayam fermentasi dengan penambahan nitrit dan Lactobacillus fermentum BR 17. Perlakuan pada penelitian ini adalah sosis ayam fermentasi dengan bahan aditif : nitrit, BAL Probiotik dan BAL Probiotik dan nitrit. Parameter yang diamati pada penelitian ini adalah intensitas warna dan penampakan warna sosis ayam fermentasi. Penelitian ini menggunakan rancangan Rancangan Petak Terbagi (Split Plot Design) dengan petak utama nitrit dan BAL dan anak petak lama pembuatan dan dilanjutkan uji jarak berganda Duncan (DMRT). Hasil penelitian adalah bahan aditif pada sosis ayam fermentasi memberikan pengaruh tidak nyata terhadap nilai b* (kekuningan). Nilai b* sosis ayam fermentasi Nitrit –Lactobacillus fermentum BR 17, sosis ayam fermentasi nitrit, dan sosis ayam fermentasi Lactobacillus fermentum BR 17 berturut-turut sebesar 7,19; 6,74; dan 7,09. Lama pembuatan sosis ayam fermentasi memberikan pengaruh sangat nyata terhadap nilai b*. Nilai b* sosis ayam fermentasi pada awal sebesar 7,59 dan menurun menjadi 6,13 pada akhir pembuatan. Hasil analisis ragam pada bahan aditif pada sosis ayam fermentasi memberikan pengaruh sangat nyata terhadap nilai a* (kemerahan). Nilai a* sosis ayam fermentasi nitrit –Lactobacillus fermentum BR 17, sosis ayam fermentasi nitrit, dan sosis ayam fermentasi Lactobacillus fermentum BR 17 berturut-turut sebesar 5,29; 4,99; dan 4,51. Hasil analisis ragam pada lama pembuatan sosis ayam fermentasi memberikan pengaruh sangat nyata terhadap nilai a*. Nilai a* sosis ayam fermentasi pada awal sebesar 4,97 dan naik menjadi 5,25 pada hari ke 3 fermentasi kemudian menurun selama pengeringan menjadi 4,43 pada akhir pembuatan. Hasil analisis ragam pada bahan aditif pada sosis ayam fermentasi memberikan pengaruh sangat nyata terhadap nilai L* (kecerahan). Nilai L* sosis ayam fermentasi nitrit paling tinggi jika dibanding sosis ayam fermentasi nitrit–Lactobacillus fermentum BR 17 dan sosis ayam fermentasi Lactobacillus fermentum BR 17. Nilai L* sosis ayam fermentasi nitrit –Lactobacillus fermentum BR 17, sosis ayam fermentasi nitrit, dan sosis ayam fermentasi Lactobacillus fermentum BR 17 berturut-turut sebesar 38,50; 43,71; dan 39,84. Hasil analisis ragam pada lama pembuatan pada sosis ayam fermentasi memberikan pengaruh sangat nyata terhadap nilai L* (kecerahan). Nilai L* sosis ayam fermentasi pada awal sebesar 54,05 dan menurun menjadi 29,54 pada akhir pembuatan. Warna sosis fermentasi dengan nitrit dan Lactobacillus fermentum BR 17 dan lama pembuatan yang berbeda menunjukkan perbedaan antara bahan aditif yang digunakan dan lama pembuatan sosis fermentasi. Kesimpulan pada penelitian ini adalah bahan aditif yang digunakan tidak berpengaruh terhadap nilai *b dan berpengaruh sangat nyata terhadap nilai *a dan nilai *L. lama pembuatan sosis ayam fermentasi berpengaruh nyata terhadap nilai *b dan berpengaruh sangat nyata terhadap nilai a* dan *L. Penampakan warna sosis ayam fermentasi menunjukkan perbedaan begitu juga dengan lama pembuatannya. Kata kunci: sosis ayam fermentasi, warna

Characterisation of Nano-Calcium Lactate from Chicken Eggshells Synthesized by Precipitation Method as Food Supplement Agus Hadi Prayitno; T A Siswoyo; Y Erwanto; T Lindrianti; Sri Hartatik; Joni Murti Mulyo Aji; Edi Suryanto; Rusman Rusman
Jurnal Ilmu Ternak dan Veteriner Vol 26, No 4 (2021): December 2021
Publisher : Indonesian Center for Animal Research and Development (ICARD)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14334/jitv.v26i4.2828

Osteoporosis can be prevented by consuming calcium lactate. Calcium that is consumed is generally in a micro-size. Micro-sized calcium is only absorbed by the body by about 50% which can cause deficiency. Eggshells are poultry waste that is rich in calcium and can be used as a cheap source of dietary calcium through nanotechnology. Nanotechnology has been developed to increase calcium absorption. This study aimed to synthesize nano-calcium lactate from chicken eggshells,and commercial calcium oxide by precipitation method. Synthesis was carried out by reacting a solution of 1 mol/L eggshell calcium oxide and commercial calcium oxide (control) as much as 20 ml mixed with a solution of 6 mol/L lactic acids as much as 30 ml with a ratio of 1:1.5 (v/v) for 30 minutes at 50°C at a speed of 500 rpm/minute using a magnetic stirrer. Ethanol 50% was added as much as 20 ml (v/v), oven-dried at 105°C for 72 hours then crushed to produce eggshell nano-calcium lactate (NCaL) powder. Characterisation of NCaL using Transmission electron microscopy (TEM), X-ray diffraction (XRD), and Fourier transform infrared (FTIR). Result showed that NCaL in the form of white crystals could be synthesized from chicken eggshells by precipitation method. Characterization with XRD showed that the diffraction angle was 2θ with the peaks of NCaL, namely 9.3800°, 10.3869°, and 22.9570°. Characterization with FTIR obtained a peak in the wavenumber from NCaL, namely 1,589.34 cm-1. Characterization using TEM showed that the crystal size of NCaL was 75 nm.

Komposisi Kimia, Sifat Fisik dan Organoleptik Bakso Daging Kambing dengan Bahan Pengenyal yang Berbeda Nafly Comilo Tiven; Edi Suryanto; Rusman Rusman
agriTECH Vol 27, No 1 (2007)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The experiment was conducted to determine the chemical composition, physical and organoleptic properties of goat meat ball using different gelling agents (albumen, baking powder and borax). The meat ball was prepared from goat meat with the addition of gelling agent at 0.2 percent. The meat balls were analyzed their chemical composition and physical and organoleptic properties. Data of chemical composition and physical properties were analysed using analysis of variance from completely randomized design. The difference of means the treatments were tested by Duncan’s New Multiple Range Test. Data of organoleptic properties analysed with analysis of nonparametric of Kruskal and Wallismethod. The results indicated that the gelling agents had a significant effect (P<0,01) on pH and tenderness, and also had a significant effect (P<0,05) on fat and protein contents, but no significant effect on water content. Gelling agents had a significant effect (P<0,05) on texture, but not significant effect on colour, taste and elasticity. In conclusion, goat meat ball with different gelling agents had different chemical composition, physical and organoleptic properties. ABSTRAKPenelitian ini bertujuan untuk mengetahui komposisi kimia, sifat fisik dan organoleptik bakso daging kambing yang diberi bahan pengenyal putih telur, soda kue dan boraks. Bakso disiapkan dari daging kambing yang sudah dipisahkan jaringan lemaknya dengan penambahan salah satu bahan pengenyal tersebut diatas dengan dosis 0,2 persen. Parameter yang diamati adalah komposisi kimia, sifat fisik dan organoleptik bakso. Data komposisi kimia dan sifat fisik dianalisis dengan analisis variansi acak lengkap pola searah. Perbedaan diantara perlakuan diuji lanjut dengan Duncan’s New Multiple Range Test. Data sifat organoleptik dianalisis dengan analisis non parametrik metode Kruskal dan Wallis. Hasil analisis statistik terhadap komposisi kimia dan sifat fisik bakso menunjukkan bahwa bahan pengenyal berpengaruh sangat nyata (P<0,01) terhadap pH dan keempukan serta berpengaruh nyata (P<0,05) terhadap kadar lemak dan protein, tetapi berpengaruh tidak nyata terhadap kadar air. Hasil analisis statistik terhadap sifat organoleptik bakso menunjukkan bahwa bahan pengenyal berpengaruh nyata (P<0,05) terhadap tekstur, tetapi tidak berpengaruh nyata terhadap warna, rasa dan kekenyalan. Dari hasil penelitian ini, dapat disimpulkan bahwa bakso daging kambing dengan bahan pengenyal yang berbeda mempunyai komposisi kimia, sifat fisik dan organoleptik yang berbeda.

Pemanfaatan Bawang Dayak (Eleutherine palmifolia (L) Merr) sebagai Sumber Antioksidan Alami pada Nugget Itik Afkir Nurul Hidayat; Rusman Rusman; Edi Suryanto; Ajat Sudrajat
agriTECH Vol 42, No 1 (2022)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

enelitian ini bertujuan untuk mengetahui pengaruh bawang dayak (Eleutherine palmifolia (L) Merr) sebagai sumber antioksidan alami pada nugget itik afkir. Bawang Dayak yang digunakan berasal dari pedalaman Kalimantan Barat. Penelitian ini menggunakan tiga perbedaan konsentrasi bawang dayak segar yaitu 0, 1,5 dan 3%. Kualitas nugget itik afkir di tentukan dari nilai pH, kualitas kimia (kadar air, protein dan lemak), sensoris (warna, rasa, aroma, tekstur, dan daya terima) dan aktivitas antioksidan. Hasil penelitian menunjukkan bahwa penambahan bawang dayak (Eleutherine palmifolia (L) Merr) berpengaruh signifikan terhadap nilai pH, kadar air dan aktfitas antioksidan namun tidak berpengaruh terhadap kadar protein, lemak dan kualitas sensoris nugget itik afkir. Penambahan bawang dayak aras 3% menunjukan hasil yang paling baik. Penambahan bawang dayak pada nugget itik afkir aras 3% mampu menghasilkan nilai pH 6,37±0,04,kadar air 55,70±1,82%, protein 15,29±0,96, lemak 5,03±0,74, warna 3,54±0,19, rasa 3,56±0,14, aroma 3,58±0,13, tekstur 3,75±0,09, daya terima 3,72±0,28dan aktivitas antioksidan sebesar 20,46±0,51%. Bawang dayak berpotensi menjadi sumber antioksidan alami.

The Effect of Sugar Cane Levels and Drying Methods on Chemical and Physical Qualities of Ground Beef “Dendeng” Jamhari Jamhari; Edi Suryanto; Sundari Sundari; Diah Ayu Laksmiwati
Buletin Peternakan Vol 42, No 1 (2018): BULETIN PETERNAKAN VOL. 42 (1) FEBRUARY 2018
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v42i1.28761

This study was conducted to investigate the effect of sugar cane levels and drying methods on chemical and physical quality of ground beef “dendeng”. The materials were ground beef, cane sugar, and spices consisting of salt, garlic, coriander, and galangal. The treatments were the sugar cane levels, consisting of 20, 30, and 40% (w/w of meat weight), and the drying methods, consisting of oven drying and sun drying. The oven drying was done at 50+20C for 15 hours, while sun drying was done at 40+20C for 6 hours per day for 4 days. The variables were tested on chemical quality (moisture, protein, and fat contents), and physical quality (pH and tenderness). Data were analyzed by analysis of variance of factorial pattern (3x2) of completely randomized design and continued by Duncan's new multiple ranges test. The results showed that there was an interaction between the sugar cane levels and the drying methods on the protein content and tenderness of ground beef “dendeng” (P<0.01). Sugar cane levels had significant effects on protein content and tenderness (P<0.05), but had no significant effect on moisture content, fat content, and pH value of ground beef “dendeng”. The drying methods had no significant effect on all chemical and physical variables of ground beef “dendeng”. In conclusion, there was an interaction between sugar cane levels and drying methods on the protein content and tenderness of ground beef “dendeng”. The addition of sugar cane at the levels of 40% yielded ground beef “dendeng” with the best tenderness. However, the methods of drying did not affect the chemical and physical qualities of ground beef “dendeng”.

The Potential of Hydrolysate from Rabbit Meat Protein as an Angiotensin Converting Enzyme Inhibitor Edy Permadi; Jamhari Jamhari; Edi Suryanto; Zaenal Bachruddin; Yuny Erwanto
Buletin Peternakan Vol 43, No 1 (2019): BULETIN PETERNAKAN VOL. 43 (1) FEBRUARY 2019
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v43i1.31495

This research aimed to investigate the rabbit meat hydrolysate potential as an angiotensin-converting enzyme (ACE) inhibitor. Indonesian local rabbit meats were used in this study. The research was conducted in Department of Animal Product Technology, Faculty of Animal Science, Universitas Gadjah Mada, from August 2016 to February 2017. The local rabbit meats were hydrolyzed by pepsin, trypsin, and pancreatic. The obtained hydrolysates were then analyzed to identify the water-soluble protein content. The molecular weight of the hydrolysates were also confirmed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). The ACE inhibitory properties of the hydrolysates were analyzed in vitro. The results showed that pepsin, trypsin, and pancreatic hydrolysis showed a significant effect on the water-soluble protein content of rabbit meat (p<0.05). The water-soluble protein of rabbit meat hydrolysed by pepsin, trypsin, and pancreatic were 9.41, 7.66, and 9.75 mg/mL respectively. The molecular weight of the rabbit meat hydrolysate were increased from 10 to 43 kDa; 17 to 43 kDa; and 10 to 43 kDa, after hydrolysed by by pepsin, trypsin, and pancreatic respectively. Furthermore, the ACE inhibitory properties ) of the hydrolysed rabbit meat by pepsin, trypsin, and pancreatic were 439, 170, and 380 μg/mL, respectively. The rabbit meat hydrolysate showed a potential to be ACE inhibitor after hydrolyzed with pepsin, trypsin and pancreatic. Moreover, it also showed a promising potential to be used as bioactive components in different pharmaceutical applications. The highest ACE inhibitory capability was showed on trypsin hydrolysis with the total of 65.45% and 170 μg/mL ACE inhibition

Effect of Bay Leaf Infusion on Microbiological, Chemical and Physical Quality of Chicken Meat Edi Suryanto; Yuny Erwanto; Sylvie Astuti
Buletin Peternakan Vol 44, No 3 (2020): BULETIN PETERNAKAN VOL. 44 (3) AUGUST 2020
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v44i3.36507

Contamination that decreased chicken meat quality could be prevented using natural preservatives. Bay leaves (Syzygium polyanthum) contain volatile fatty acids, tannin, and flavonoid that possess bacteriological and fungicidal activity as well as preventing bacterial spore growth. The purpose of this study was to determine the effect of fresh bay leaf infusion on microbiological, chemical, and physical qualities of chicken meat. This study used bay leaves, water, chicken meat, eight strain of bacteria, chemicals and materials for the analysis of chicken meat. The experiment consisted of two steps, the first was the antibacterial properties of bay leaves and the second was the application of bay leaf infusion for chicken meat. Eight bacteria was used for the bacterial inhibition of bay leaf at the concentration of 0, 5, 10, 15 and 20%. The experiment on antibacterial properties of bay leaf (Syzygium polyanthum) used one way randomized design with five concentration treatments, while the application of bay leaf infusions on chicken meat using factorial completely randomized design 2x5 (2 types of soaking and 5 observation time). At the second step, chicken meat was divided into 2 groups, the first group was soaked in water only and the second group was soaked in 15% bay leaf infusion. They were then stored for 0 (control), 2, 4, 6, and 8 hours at the room temperature. Each treatment was repeated four times. The microbiological, chemical, physical qualities of chicken meat were observed. The results showed that bay leaf infusion had the ability to inhibit the growth of bacteria (P<0.05). The highest growth inhibition was found on Leuconostoc mesenteroides, whereas the lowest growth inhibition was on Pseudomonas putida. Bay leaf infusion influenced the number of bacteria in chicken meat. The concentration of 15% bay leaf infusion could decrease bacterial number amounting to 1 log CFU/mL compared to control. The number of bacteria of chicken meat stored significantly increased during the storage (P<0.05). However, the number of bacteria of chicken meat soaked in bay leaf infusion was significantly lower than the control. Bay leaf infusion has no significant effect on the chemical quality of chicken meat but it did on the physical quality of chicken meat. The conclusion of the study was bay leaf infusion could inhibit the bacterial growth and reduced the amount of bacteria in chicken meat, whereas storage time influenced the microbiological and physical qualities of chicken meat.

Isolation and Identification of Lactic Acid Bacteria on Boiler Chicken Roisu Eny Mudawaroch; Setiyono Setiyono; Lies Mira Yusiati; Edi Suryanto
Elkawnie: Journal of Islamic Science and Technology Vol 6, No 2 (2020)
Publisher : Universitas Islam Negeri Ar-Raniry Banda Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/ekw.v6i2.7015

Abstract: The aims of this research were to isolate lactic acid bacteria from broiler chicken. The main material was a chicken boiler aged 30 days. The identification of LAB was carried out based on isolation and identification of morphological, phenotypic, and biochemical characteristics. Thirteen LAB isolates were obtained and 5 selected LAB isolates were identified based on growth levels, pH, and lactic acid levels. Five selected LAB isolates were identified as Lactobacillus genus which has Gram-positive, negative catalase, non-motility, hetero-fermentative, rod shapes, rod-colony shapes, and cream colony color.Abstrak: Penelitian ini bertujuan untuk mengisolasi bakteri asam laktat dari ayam broiler. Bahan utamanya adalah ayam boiler berumur 30 hari. Identifikasi BAL dilakukan berdasarkan isolasi dan identifikasi karakteristik morfologi, fenotipik, dan biokimia. Tiga belas isolat BAL diperoleh dan 5 isolat BAL terpilih diidentifikasi berdasarkan tingkat pertumbuhan, pH, dan kadar asam laktat. Lima isolat BAL terpilih diidentifikasi sebagai genus Lactobacillus yang memiliki Gram-positif, katalase negatif, non-motilitas, hetero-fermentatif, bentuk batang, bentuk koloni batang, dan warna koloni krem.

Community Empowerment Program in Pinogu Subdistrict, Bone Bolango Regency, Gorontalo Province, Indonesia: Concerning to The Unique Local Biodiversity Conservation Retno Peni Sancayaningsih; Edi Suryanto
Jurnal Pengabdian kepada Masyarakat (Indonesian Journal of Community Engagement) Vol 1, No 2 (2016): Maret
Publisher : Direktorat Pengabdian kepada Masyarakat Universitas Gadjah Mada

First year of three year plan of Community Empowerment Program through Student Community Services (SCS) of Gadjah Mada University was conducted in Pinogu Subdistrict, Bone Bolango Regency, Gorontalo Province in 2013. Pinogu is located on top of hill and reserved as the National Park of Bogani Nani Wartabone and this protects some endangered species, such as Tarsiers and Megapodon birds. As the most remote area, Pinogu had not been touched equally by the central government, therefore it was less developed. Pinogu had been popular with coffee plantations since Dutch colonial periods. This plantations was now too old and became forest. This SCS Program was designed to empowered local people for agribusiness including rejuvenate coffee plantation and coffee production and to educate local people to be aware of local biodiversity and understand how to conserve the most endangered species, Tarsiers and Maleo. Twenty one of UGM students from different study programs had been coached and trained priorly by Field Instructure within 3 months with the SCS-thematic programs and leadership; then they were mobilized to Pinogu and stayed for 2 months conducting the program. Two main programs out of 7 SCS thematic programs were successfully conducted during SCS activity in Pinogu, Bone Bolango Regency. Coffee agribusiness programs from up stream to down stream processes were trained to local community who interested in coffee production twice a week by students and biodiversity conservation was tought to junior high school students. These SCS program achievements were including establishment of anursary, improvement of local people skills in manage coffee plantation, selection of mature seed, seed drying, and good coffee processing, and also establishment of a coffee producing community. Conservation education on local endemic and endangered species—Megapodon birds (M. Maleo) and Tarsiers (T. Spectrum)—to junior high school students was attracting some students who were really interested in learning more about fauna conservation and improve student awareness on endemic and endangered species as the main icon for foreign tourists who visited Bone Bolango. The success of the SCS-UGM programs were contributed by sinergy of university and the local government financial support and students and field instructure commitment.

Pengaruh Penambahan Angkak dan Lama Penyimpanan Terhadap Total Bakteri, Kualitas Kimia dan Sensoris Kebab Daging Ayam Broiler Devanzara Febya Yusman Devan; Edi Suryanto; Jamhari Jamhari
Bulletin of Applied Animal Research Vol 3 No 2 (2021): Bulletin of Applied Animal Research
Publisher : LPPM Perjuangan University of Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36423/baar.v3i2.809

This study aim to determine the effect of angkak addition, storage time and interaction on total bacteria, chemical (water, protein and fat) and sensory (color, taste, aroma, texture, touchness and acceptability) qualities of broiler chicken kebabs. The addition level of angkak consists of: 0, 1 and 2 percent. Total bacteria was tested at 0, 4, 8 and 12 hours. Chemical and sensory qualities were tested at 0 and 12 hours. Total bacteria and chemical data were analyzed by Completely Randomized Design (CRD) factorial pattern while sensory quality data was analyzed by Friedman Analysis. If there was differences in result would be tested by Duncan's Multiple Range Test. The results showed that angkak addition was significant on total bacteria, color, texture and acceptability of broiler chicken kebabs. Storage time was significant on total bacteria, color, texture and acceptability and significant on water, protein and fat of broiler chicken kebabs. Interaction of angkak addition and storage time was significant on total bacteria, color, texture and acceptability and significant on water and protein of broiler chicken kebabs. Angkak addition increase on water, protein, color, texture and acceptability of broiler chicken kebabs during 12 hours of storage. Total bacteria decreased by 2 percent angkak addition within acceptable limits during 12 hours of storage. The best percentage of angkak was 2 percent. Keywords: angkak, antibakteri, kebab, kebab daging ayam, kebab daging ayam broiler

Co-Authors Agus Hadi Prayitno Ajat Sudrajat Devanzara Febya Yusman Devan Diah Ayu Laksmiwati Edy Permadi Etha 'Azizah Hasiib Jamhari Jamhari Jamhari Jamhari Jamhari Jamhari Joni Murti Mulyo Aji Lies Mira Yusiati Mudawaroh, Roisu Eny Nafly C. Tiven Nanung Danar Dono Nurul Hidayat Retno Peni Sancayaningsih Rizky Arizona Roisu Eny Mudawaroch Rusman Rusman Rusman Rusman Setiyono Setiyono Setiyono, Etiyono Sri Hartatik Sundari Sundari Sylvie Astuti T A Siswoyo T Lindrianti Yuny Erwanto Zaenal Bachruddin

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