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Profil Protein Ikan Gurami (Osphronemus Gouramy) Sebelum dan Sesudah Penggaraman Berbasis SDS-PAGE Suardi, Suardi; Mukarromah, Ana Hidayanti; Ethica, Stalis Norma
Gorontalo Journal of Public Health VOLUME 2 NOMOR 1, APRIL 2019
Publisher : Universitas Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32662/gjph.v2i1.481

Abstract

Fish is a potential source of animal protein, but has a weakness that is easy to rot. To avoid decay can be preserved by salting the fish. In this study wet salting was carried out to analyze the effect of salting on fish protein. The sample used was a type of gourami with 5 tails. 1 for the sample before salting and 4 for salting each salted at 10, 20, 30 and 40% b/v after that it was left to stand for 12 hours. The research method used was the Gel Electrophoresis method (SDS-PAGE) to determine molecular weight (MW), looking at the purity and damage of proteins in the sample. The samples of gouramy before salting showed 16 bands, 8 major bands and 8 minor ribbons. Samples of gouramy with a salt concentration of 10% b/v showed 16 bands, 7 major bands and 9 minor bands. Samples of gouramy with a salt concentration of 20% b/v showed 14 bands, 7 major bands and 7 minor bands. Samples of gouramy with a salt concentration of 30% b/v showed 10 bands, 3 major bands and 7 minor bands. Samples of gouramy with a salt concentration of 40% b/v showed 9 bands, 3 major bands and 6 minor bands. Thus it can be concluded that salting of fish can affect the gouramy protein, which is the higher the salt content added, the protein found in the fish will be denatured. The salting process of 10% b/v in gouramy meat is the most recommended salting process compared to the salting process of 20, 30 and 40% b/v.Ikan merupakan sumber protein hewani yang potensial, namun memiliki suatu kelemahan yaitu mudah membusuk. Untuk menghindari pembusukan dapat dilakukan pengawetan dengan penggaraman pada ikan. Pada penelitian ini dilakukan penggaraman basah untuk menganalisis pengaruh penggaraman terhadap protein ikan. Sampel yang digunakan adalah jenis ikan gurami sebanyak 5 ekor. 1 ekor untuk sampel sebelum penggaraman dan 4 ekor dilakukan penggaraman masing-masing digarami dengan kadar 10, 20, 30 dan 40% b/v setelah itu didiamkan selama 12 jam. Metode penelitian yang digunakan adalah metode Elektroforesis Gel (SDS- PAGE) untuk menentukan berat molekul (BM), melihat kemurnian dan kerusakan protein pada sampel. Pada sampel ikan gurami sebelum penggaraman menunjukkan 16 pita, 8 pita mayor dan 8 pita minor. Sampel ikan gurami dengan konsentrasi garam 10% b/v menujukkan 16 pita, 7 pita mayor dan 9 pita minor. Sampel ikan gurami dengan konsentrasi garam 20% b/v menunjukkan 14 pita, 7 pita mayor dan 7 pita minor. Sampel ikan gurami dengan konsentrasi garam 30% b/v menunjukkan 10 pita, 3 pita mayor dan 7 pita minor. Sampel ikan gurami dengan konsentrasi garam 40% b/v menunjukkan 9 pita, 3 pita mayor dan 6 pita minor. Dengan demikian dapat disimpulkan bahwa penggaraman pada ikan dapat berpengaruh terhadap protein ikan gurami yaitu makin tinggi kadar garam yang ditambahkan maka protein yang terdapat pada ikan akan terdenaturasi. Proses penggaraman 10% b/v pada daging ikan gurami merupakan proses penggaraman yang paling disarankan dibandingkan proses penggaraman 20,30 dan 40% b/v.
KARAKTERISASI BAKTERI LIPOLITIK Bacillus sp. PADA WADI ORGAN PENCERNAAN IKAN SIDAT (Anguilla sp.): Characterization of Lipolitic Bacteria Bacillus sp. in Wadi of Digestive Organs of Sidat Fish (Anguilla sp.) Vicky Mahendra Nurzhulian; Ayu Rahmawati Sulistyaningtyas; Stalis Norma Ethica
Pro Food Vol. 7 No. 2 (2021): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v7i2.205

Abstract

ABSTRACT One of the leading enzymes having the potential to donate profit of billions of dollars in food and health sector is lipase. Lipase can be produced from microorganisms including bacteria. Lipolytic bacteria can be found in the digestive tract of fish. This study aims to obtain lipolytic bacteria ifrom the wadi fermentation products of digestive organs of Sidat Fish (Anguilla sp.) and to identify bacterial species based on the 16S rRNA gene sequence. Samples of wadi fermentation products of fish digestive organs were serially diluted and cultured on Nutrient Agar (NA). The purified bacterial isolates were microscopically identified and tested for their lipolytic activity using Tween-80 agar media. Bacterial isolates with the highest lipolytic index were subjected to bacterial identification based on the 16S rRNA gene using the Polymerase Chain Reaction (PCR) method. The results showed that from the prepared wadi samples, five bacterial isolates coded WFAD-1 to WFAD-5 (WFAD stands for Wadi Fermentation of Anguilla sp. Digestive organs) could be obtained. Of these 5 isolates, two of them, WFAD-1 and WFAD-3, were capable of producing lipase and in particular, WFAD-1 had the highest lipolytic index of 2.95. BLAST analysis result on the amplified 16S rRNA gene of WFAD-1 isolate revealed a similarity level 85.79% and query coverage of 61% with Bacillus velezensis. Based on microscopic and molecular identification results, the lipolytic isolate WFAD-1 can be categorized into the genus Bacillus. As conclusion, Bacillus sp. WFAD-1 isolated from wadi fermentation product of digestive organs of ikan sidat has a potential as a source of bacterial lipase. ABSTRAK Salah satu enzim utama berpotensi menyumbang keuntungan miliaran rupiah di bidang pangan dan kesehatan adalah lipase. Lipase dapat dihasilkan dari mikroorganisme termasuk bakteri. Bakteri lipolitik dapat ditemukan di saluran pencernaan ikan. Penelitian ini bertujuan untuk mendapatkan bakteri lipolitik pada produk fermentasi wadi organ pencernaan ikan Sidat (Anguilla sp.) dan mengidentifikasi spesies bakteri tersebut berdasarkan urutan gen 16S rRNA. Sampel hasil fermentasi wadi organ pencernaan sidat diencerkan bertingkat lalu dikultur pada media Nutrient Agar (NA). Isolat bakteri yang telah dimurnikan diidentifikasi secara mikroskopis dan diuji aktivitas lipolitiknya menggunakan media agar Tween-80. Isolat bakteri dengan indeks lipolitik tertinggi diidentifikasi berdasarkan gen 16S rRNA dengan metode Polymerase Chain Reaction (PCR). Hasil penelitian menunjukkan bahwa dari sampel wadi yang telah dibuat, dapat diperoleh lima isolat bakteri yang diberi kode WFAD-1 hingga WFAD-5 (WFAD singkatan dari Wadi Fermentation of Anguilla sp. Digestive organ). Dari 5 isolat tersebut, dua di antaranya yaitu WFAD-1 dan WFAD-3 mampu menghasilkan lipase dan khususnya WFAD-1 memiliki indeks lipolitik tertinggi yaitu 2,95. Hasil analisis BLAST pada produk amplifikasi gen 16S rRNA isolat WFAD-1 menunjukkan tingkat kemiripan 85,79% dan cakupan query 61% dengan Bacillus velezensis. Berdasarkan hasil identifikasi mikroskopis dan molekuler, WFAD-1 lipolitik dapat dikategorikan dalam genus Bacillus. Sebagai kesimpulan, Bacillus sp. WFAD-1 yang diisolasi dari produk fermentasi wadi organ pencernaan ikan sidat berpotensi sebagai sumber lipase bakterial.  
AKTIVITAS ANTI-BIOFILM BAKTERI DARI PRODUK ALGA COKLAT Dictyota sp. Muhammad Ardi Afriansyah; Mudyawati Kamaruddin; Stalis Norma Ethica; Nurannisa Fitria Aprianti
Medika Alkhairaat : Jurnal Penelitian Kedokteran dan Kesehatan Vol 3 No 3 (2021): Desember
Publisher : Fakultas Kedokteran Universitas Alkhairaat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/ma.v3i3.82

Abstract

Infeksi bakteri dapat memperlambat penyembuhan, menyebabkan deformitas dan kematian sel. Hal ini disebabkan bakteri menghasilkan biofilm yang memberikan sifat resistensi terhadap antibiotik yang diberikan pada luka yang terinfeksi bakteri itu. Infeksi yang terkait dengan biofilm merupakan mayoritas dari semua infeksi bakteri yang kronis atau berulang dalam tubuh manusia. Alginat liase.merupakan enzim yang mampu mendegradasi alginat, yang merupakan komponen utama biofilm bakteri. Oleh karena itu, pencarian sumber baru alginat liase menjadi penting dalam pemberantasan penyakit infeksi terutama yang terkait dengan pembentukan biofilm. Penelitian ini bertujuan untuk mengetahui kemampuan simbion dari produk fermentasi alga coklat Dictyota sp. yang diperoleh dari Teluk Awur, Jepara, Indonesia dalam mendegradasi biofilm bakteri. Sampel makroalga segar difermentasi terlebih dahulu selama 7 hari untuk merangsang aktivitas degradasi oleh bakteri simbion secara umum. Data yang diperoleh dari hasil kultur dan resistensi dapat dijadikan sebagai dasar dilakukan terapi empiris. Bakteri simbion Dictyota sp ditumbuhkan pada media Zobell Agar (ZA) dan kemudian masing-masing koloni spesifik yang tumbuh dimurnikan menggunakan media Nutrient Agar (NA). Agar minimal alginat kemudian digunakan sebagai media selektif untuk mendeteksi keberadaan bakteri alginolitik yang ditunjukkan dengan kemampuannya membentuk zona alginolitik yang jernih disekitar koloni bakteri. Dari 14 isolat bakteri simbion Dictyota sp, 3 yaitu FD-01, FD-03, dan FD-04, dapat menghasilkan zona alginoliti dengan nilai indek alginolitik berkisar antara 0,5 – 1,0. Kesimpulannya, Dictyota sp. merupakan sumber potensial bakteri penghasil enzim antibiofilm, alginat liase
PROFIL PROTEIN ULAT SAGU (Rhynchophorus ferrugenesis) YANG DIGORENG DAN DIPANGGANG MENGGUNAKAN METODE SDS-PAGE Noverson Lidaya; Stalis Norma Ethica; Ana Hidayati Mukaromah
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2018: SEMINAR NASIONAL PENDIDIKAN SAINS DAN TEKNOLOGI
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (115.723 KB)

Abstract

Sago larvae is one of typical foods in papua, which rich of proteins containing various  types  of  essential  amino  acids  and  having  economic  value.  Papuan people use sago larvae as a source of income and for consumption. The heat processing on the worm could lead to protein denaturation. The objective of this research was to investigate the characteristic change of protein band pattern on sago larvae sample by SDS-PAGE method. Results of the study showed that the process of frying with time variations of 2, 4 and 6 minutes was proved to cause denaturation of sago larvae protein indicated by the missing of protein bands observation on electrophoregram. The highest level of sago larvae protein denaturation occured on sample fried for 6 min. There were only 4 minor protein bands with molecular weight of 60 kDa, 42 kDa, 40 kDa, and 31 kDa. Observed on the roasting process, there was no significant change in protein profile of the sample roasted for 2 to 6 min, but sample roasted for 4-min appeared to begin losing protein band on gel. As conclusion based on the experiment performed, the best time for frying and roasting of sago larvae is 2 min. Keywords: Sago larvae, Frying, Roasting, Protein profile, SDS-PAGE.
ISOLASI BAKTERI PENGHASIL ENZIM PROTEASE STAPHYLOCOCCUS HOMINIS PADA ONCOM MERAH PASCA FERMENTASI 120 JAM Aulia Harun; Sakti Imam Muchlissin; Ana Hidayati Mukaromah; Sri Darmawati; Stalis Norma Ethica
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2018: SEMINAR NASIONAL PENDIDIKAN SAINS DAN TEKNOLOGI
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (99.789 KB)

Abstract

Enzymes are complex protein moleculer produced by living cells playing role as catalysts in various chemical processes in the body. Among enzymes playing an important role in human life is protease. The purpose of this study was to determine the presence of protease – producing bacteria found on 120-h post - fermented oncom and to identify the bacteria based on its 16S   rRNA gene analysis. Bacterial isolation and purification was carried out using Nutrient Agar media with spread technique. Of the six bacterial isolates isolated from the oncom sample after 120 hours of fermentation, there was one isolate that had protease activity, namely IROD 5. The protease enzyme income test was carried out using Skim Milk Agar media. Molecular identification process was carried out through sequential analysis of 16S rRNA using PCR method using primers forward F: 5'-AGAGTTGATCCTGGCTCAG-3 'and reverse R: 5'- GGTTACCTTGTTAC. GACTT-3 primers' followed by sequencing process. The protease enzyme production test to bacterial isolate was conducted using Skim Milk Agar. Molecular identification was performed through analysis of 16S rRNA gene sequence using PCR method followed by sequencing process. A single bacterial isolate having proteolytic activity was obtained based on observation of the clear zone of protease surrounding the bacterial colony with a diameter of 72 mm. The 16S rRNA gene sequence of the obtained proteolytic bacterial strain IROD5 has been obtained and analysis on the gene sequence resulted 99% similarity levels with sequence of similar gene s of Staphylococcus hominis. As conclusion, the obtained bacterial isolate in this studyis apotential protease  enzyme  producer  and  molecularly  identified  as  Staphylococcus hominis strains IROD5. Keyword : Protease Enzyme, Gen 16S rRNA, Red Oncom
ISOLASI BAKTERI PENGHASIL ENZIM PROTEASE BACILLUS THURINGIENSIS IRODI PADA ONCOM MERAH PASCA FERMENTASI 24 JAM Radna Safitri; Sakti Imam Muchlissin; Ana Hidayati Mukaromah; Sri Darmawati; Stalis Norma Ethica
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2018: SEMINAR NASIONAL PENDIDIKAN SAINS DAN TEKNOLOGI
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (146.039 KB)

Abstract

The need for protease enzymes in Indonesia and the world continues to increase, requiring  new  protease  sources.  Bacteria  are  beneficial  sources  of  protease because they are easy to obtain and rapidly multiply. Bacterial identification could be done molecularly through analysis of the 16S rRNA gene. This study aimed to obtain an isolate of protease-producing bacterium from 24-h post-fermented red oncom and to identify the obtained bacterial strain molecularly by 16S rRNA gene sequence. The protease production test on bacteria found in red oncom sample was done  using  a  selective  medium,  Skim  Milk  Agar  (SMA).  DNA  genomes  of proteolytic bacterial cells were extracted by Promega KIT. The amplifying process of 16S rRNA gene using the Polymerase Chain Reaction (PCR) method. The amplified  DNA  were  analyzed  using  the  BLAST  program.  The  results  of  the research found 8 isolate of bacterias. The most unique isolate was IROD1.3. It has significant  proteolytic  activity  based  on  the  ability  to  produce  clear  zone  of protease on SMA medium with a diameter of 85,00 mm. Isolate IROD1.3 was identified  molecularly  as  Bacillus  thuringiensis  with  similarity  of  96% to  the sequence of 16S rRNA gene Bacillus thuringiensis strain TERI SID4 (Genbank access code: KX822158.1). Keywords: Protease, 16S ribosomal RNA gene, red oncom, proteolytic bacterium
PROFIL PROTEIN DAGING IKAN BANDENG (Chanos chanos) MENGGUNAKAN SDS-PAGE SEBELUM DAN SESUDAH PENGGARAMAN Feri Feri; Stalis Norma Ethica; Ana Hidayati Mukaromah
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2017: Prosiding Seminar Nasional Publikasi Hasil-Hasil Penelitian dan Pengabdian Masyarakat
Publisher : Universitas Muhammadiyah Semarang

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Abstract

Milkfish (Chanos chanos) is potential source of easily digested, yet easily decayed animal protein. Salting using table salt (NaCl) is a common technique used to prevent early spoilage on milkfish meat. In study, the effect of salting on of milkfish was investigated using SDS-PAGE method. The aim were: 1. To evaluate protein profile before and after salting in milkfish at varied salt concentration and salting time. 2. To recommend milkfish salting process based on denaturation level of protein reflected by changes in protein profile compared to that of control. Seven portionsof meat from one fresh milkfish was used as samples (6 portions) and control (1 portion). All samples were salted using NaCl at concentration of 10, 20, and 30% b/b in varied salting time of 30 and 60 mins. The results showed that the milkfish meat before salting process (control) had atotal 15 protein bands. The total protein band number decreased in samples salted for 30 mins at NaCl concentrations of 10, 20 and 30% b/v to become 14, 14 and 12 bands respectively. Further decrease of the band number was observed in samples salted for 60 mins at NaCl concentrations of 10, 20 and 30% b/v where the number became 12, 11 and 10, respectively. Molecular weightanalysis on these results showed that salting process of milkfish for 30 min at NaCl concentration of 10% b/v is most recommended as its profile protein showed the least change of protein bands from control’s.Keywors: Penggaraman, Ikan bandeng profil protein, SDS-PAGE
ISOLASI BAKTERI PENGHASIL ENZIM PROTEASE BACILLUS MEGATERIUM IROD3 DARI ONCOM MERAH PASCA FERMENTASI 72 JAM Dhea Ayu Lestari; Sakti Imam Muchlissin; Ana Hidayanti Mukaromah; Sri Darmawati; Stalis Norma Ethica
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2018: SEMINAR NASIONAL PENDIDIKAN SAINS DAN TEKNOLOGI
Publisher : Universitas Muhammadiyah Semarang

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Abstract

Protease  enzyme  has  function  to  hydrolyze  peptide  bonds  in  proteins  into simpler molecules to digest by the body which important to food industry. One of effort to increase the production of protease enzymes is looking for new sources of protease particularly from bacterial groups. The purpose of this study was to obtain an isolate of protease-producing bacteria found on post- fermentation oncom 72 hours, and to identify the protease-producing bacteria based on the analysis of 16S rRNA gene. Isolation and purification process of bacterial colony was carried out on Nutrient Agar medium with spread technique, production test of protease enzyme was performed using Selective Skim Milk Agar. The process of Molecular identification process was carried out  through  analysis  of  16S  rRNA  gene  fragment  sequences  which  were amplified using Polymerase Chain Reaction (PCR) method, and continued by sequencing. The result of bacteria isolation was found one isolate which has proteolytic activity in Skim Milk Agar medium which has clear zone diameter of 78.00 mm. A similarity analysis based on the 16S rRNA gene sequence showed that IROD3 (Indonesian Red Oncom Day-3) has 99% similarity level with the 16S rRNA gene fragment of Bacillus megaterium strain CS17 (access code Genbank: MG430224.1). Keywords:  Molecular  identification,  proteolytic  bacteria,  16S  rRNA  gene, Bacillus megaterium
PROFIL PROTEIN BERBASIS SDS-PAGE ULAT SAGU (RHYNCHOPHORUS FERRUGINESUS) HASIL PEMANGGANGAN DENGAN OVEN DAN MICROWAVE Sri Elvira; Ana Hidayati Mukaromah; Stalis Norma Ethica
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2018: SEMINAR NASIONAL PENDIDIKAN SAINS DAN TEKNOLOGI
Publisher : Universitas Muhammadiyah Semarang

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Abstract

Sago larvae (Rhynchophorus ferruginesus) is a source of animal protein originated from Papua, which has a high protein content. One of the disadvantages of sago larvae as a food ingredient is that it decomposes easily. To avoid decay, preservation could be done by heating with an oven and microwave, but the influence of the heating process to the quality of protein needs to be investigated. The purpose of this study was to analyze the profile of sago larvae protein baked in an oven and microwave with a time variation of sago larvae. The method used was SDS-PAGE (Sodium Dodecyl Sulfate– Polyacrylamide Gel Electrophoresis). The samples used were 13 sago larvae. Alarvae sample was used as a control and was not roasted with an oven and microwave, 6 larvae were baked with an oven with a variation of time 1, 2 and 3 minutes then the other 6 were roasted by microwave with a time variation of 1, 2 and 3 minutes. The results showed that sago larvae as a control had a number of protein bands 26, unlike the protein bands after baking with an oven and microwave. Larvae that have been baked in the oven for 1 minute found 17 protein bands, 20 protein bands were found for 2 minutes, and for 3 minutes were found 10 protein bands. Whereas in the sago larvae sample which was baked in the microwave for 1 minute found 16 protein bands, for 2 minutes found 11 protein bands and for 3 minutes found 12 protein bands. These results indicatedthe longer the heating time, the higher the level of protein denaturation.This marked by more protein bands on protein profile with smaller molecular weight values.Keywords: roasting, sago larvae, SDS-PAGE
ISOLASI DAN IDENTIFIKASI MOLEKULER BAKTERI PENGHASIL ENZIM PROTEASE PSEUDOMONAS STUTZERI ISTD4 DARI TEMPE GEMBUS PASCA FERMENTASI 1 HARI Wa Ode Inayatul; Sakti Imam Muchlissin; Ana Hidayati Mukaromah; Sri Darmawati; Stalis Norma Ethica
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2018: SEMINAR NASIONAL PENDIDIKAN SAINS DAN TEKNOLOGI
Publisher : Universitas Muhammadiyah Semarang

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Abstract

Proteaseis  a group  of enzymes that  play  an important  role in  biochemical reactions, whichc a use protein break down. Protease is among main enzymes used in industry, which commercial value reach 60% of total enzymes world wide. This study a imed toisolat protease-producing bacterium found on tempe gembus in after 1-day post-fermentation and to identify the bacterial isolat obtained based on the analysis of its 16S rRNA gene. Isolati on and purification process wasd one using Nutrient Agar media with spread technique. The protease production test was carried out on skim milk agar medium. The molecular identification process was performed by analyzing sequence of 16S rRNA gene fragment of bacteria amplified using both forward primer F (F:5'- AGAGTTGATCCTGGCTCAG-3'), and reverse primer R (R:5'- GGTTACCTTGTTACGACTT-3') by Polymerase Chain Reaction (PCR) method. The amplified DNA from PCR was then sequenced. From the isolation process a bacterial strain that has a proteolytic activity based on observation of clear zone area with a diameter of 85 mm was obtained. From sequence alignment result using BLAST (Basic Local Alignment Search Tool) the fragment of 16S rRNA gene of strain ISTD1.4 obtained has similarity level of 98% with fragment of 16S ribosomal RNA gene of bacterium Pseudomonas stutzeri strain E141. In conclusion, strain ISTD1.4 is a potential protease-producing bacteria and is identified as Pseudomonas stutzeri ISTD4. Keywords: Bacterial isolation, molecular identification, proteolytic bacteria, 16S rRNA gene
Co-Authors A.A. Ketut Agung Cahyawan W Aditya Rahman Ernanto Aditya Rahman Ernanto Agus Sabdono Agus Suyanto Ainutajriani Ainutajriani Alisha Triwahyuni Alvira Intar Bella Cahya Ana Hidayanti Mukaromah Ana Hidayati Mukaromah Ana Hidayati Mukaromah Aprianti, Nurannisa Fitria Aufit Fahima Aulia Harun Aulia Meirizka Saputra Ayu Rahmawati Sulistyaningtyas Ayu Rahmawati Sulistyaningtyas Ayu Rahmawati Sulistyaningtyas Ayu Rahmawati Sulistyaningtyas Chaerul Arham Dhea Ayu Lestari Dian Purwo Jatinging Putri Dilin Rahayu Nataningtyas Dwi Pamaya Elly Rustanti Ellyka Purwaningrum Endang Semiarti Endang Semiarti Endang Tri Wahyuni Maharani Ernanto, Aditya Rahman Fanda Indriyani Feri Feri Fuad, Hayatun Hayatun Fuad Hayatun Fuad Istini Istini JAKA WIDADA Jaka Widada Kazi Mohammad Zillur Rahman L. Hartanto Nugroho Mudyawati Kamaruddin Muhammad Ardi Afriansyah Muhammad Ardi Afriansyah Mukarromah, Ana Hidayanti Noverson Lidaya Nur Hidayah Nur Hidayah Nur Hidayati Nurcahyono Nurcahyono Nurrahman Nurrahman Nurrahman Nurrahman Oedjijono Oedjijono Puji Lestari Radna Safitri Ragil Saptaningtyas Ragil Saptaningtyas Richard David Silvestre Rivana Ariyadi Rosyida Azis Rizki Sakti Imam Muchlissin Setia Iriyanto Silvestre, Richard David Siska Nurprihandayani Siti Aminah Sri Darmawati Sri Darmawati Sri Darmawati Sri Elvira Sri Sinto Dewi Sri Sinto Dewi Sri Sinto Dewi Sri Sinto Dewi suardi suardi Sukowiyono Sukowiyono Sulistyaningtyas, Ayu Rahmawati Tri Joko Raharjo Vicky Mahendra Nurzhulian Vradea Pramesta Wa Ode Inayatul Wikanastri Hersoelistyorini