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Sarifah Nurjanah
Fakultas Teknologi Industri Pertanian, Universitas Padjadjaran, Jawa Barat, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Social Sciences Other

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Pembuatan Sabun Mandi Cair Berbasis Minyak Kelapa Murni (VCO) dengan Penambahan Minyak Biji Kelor (Moringa oleifera Lam) Widyasanti, Asri; Qurratu’ain, Yona; Nurjanah, Sarifah
Chimica et Natura Acta Vol 5, No 2 (2017)
Publisher : Departemen Kimia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (391.389 KB) | DOI: 10.24198/cna.v5.n2.14691

Abstract

Sabun mandi cair merupakan saponifikasi antara minyak dan garam alkali. Minyak kelapa murni (VCO) diketahui baik dalam penyabunan karena mengandung asam laurat yang memiliki daya bersih dan berfungsi sebagai antimikroba. Minyak kelor memiliki kandungan asam oleat yang juga berfungsi sebagai pelembab dan antioksidan. Sehingga pencampuran kedua minyak tersebut sesuai untuk dijadikan bahan baku sabun. Tujuan dari penelitian ini adalah untuk mengetahui kombinasi terbaik sabun mandi cair berbasis VCO dengan variasi konsentrasi minyak biji kelor. Metode penelitian yang digunakan adalah eksperimen laboratorium dengan perlakuan penambahan minyak kelor A= 0% (b/b), B= 10% (b/b), C= 15% (b/b), D= 20% (b/b) dalam total minyak 100 mL sebanyak tiga kali ulangan. Parameter yang diamati adalah sifat fisikokimia sabun berdasarkan SNI Sabun Mandi Cair 06-4085-1996 meliputi nilai pH, alkali bebas, stabilitas busa, bobot jenis, dan angka lempeng total. Sedangkan uji organoleptik meliputi aroma, kekentalan, banyak busa, warna, kesan pemakaian dan reaksi gatal. Hasil terbaik pada uji sifat fisikokimia ditunjukkan oleh perlakuan C (dengan nilai bobot 3,57) dengan nilai pH 9,79, kadar alkali bebas 0,0139%,  stabilitas busa 30,12%, bobot jenis 1,049 dan angka lempeng total 0,28 × 105 (koloni/g). Sedangkan hasil terbaik pada uji organoleptik ditunjukkan oleh A (dengan nilai bobot 3,49).
PENGARUH TEPUNG TERIPANG PASIR (Holothuria scabra) TERHADAP PERILAKU SEKSUAL DAN KADAR TESTOSTERON DARAH MENCIT (Mus musculus) Nurjanah, Sarifah; Gumbira-Sa'id, E; Syamsu, Khaswar; Suprihatin, Suprihatin; Riani, Etty
Majalah Kedokteran Bandung Vol 41, No 3
Publisher : Faculty of Medicine, Universitas Padjadjaran

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

Abstract

Masyarakat meyakini teripang dapat dijadikan makanan yang dapat meningkatkan vitalitas laki-laki. Penelitian ini bertujuan untuk mengkaji potensi teripang sebagai aprodisiaka dengan mempelajari pengaruh tepung teripang pasir terhadap perilaku seksual mencit jantan. Metode yang digunakan dalam penelitian ini adalah metode eksperimental laboratories. Perlakuan yang dikaji adalah pemberian tepung teripang pada tingkat dosis kandungan steroid 10, 30 dan 50 ìg steroid/100 g bobot badan mencit jantan, sebagai kontrol digunakan perlakuan tanpa pemberian hormon dan pemberian metil testosteron. Pemberian ekstrak dilakukan selama 12 hari. Pengamatan yang dilakukan meliputi perilaku seksual dan kadar testosteron darah mencit. Perilaku seksual mencit jantan yang diamati meliputi aktifitas kissing vagina dan mounting, yang dilakukan satu jam setelah pemberian ekstrak. Hasil penelitian menunjukkan bahwa pemberian tepung teripang dapat meningkatkan frekuensi perilaku seksual mencit. Hal tersebut ditunjukkan oleh meningkatnya frekuensi perilaku kissing vagina dan mounting dibandingkan dengan kontrol. Frekuensi perilaku seksual tertinggi ditunjukkan oleh mencit yang diberi tepung teripang pada konsentrasi kandungan steroid 10 ìg /100 g bobot badan dengan frekuensi kissing vagina 25 kali dalam 30 menit dan mounting 6 kali dalam 30 menit. Pemberian tepung teripang juga dapat meningkatkan kadar testosteron dalam darah mencit percobaan. Hal ini diduga karena tepung teripang mengandung steroid juga mengandung sejumlah nutrisi yang sangat berguna dalam peningkatan libido. Hasil penelitian membuktikan bahwa tepung teripang berpotensi sebagaiaprodisiaka alami.Kata kunci: tepung teripang, perilaku seksual, kadar testosteronEFFECT OF SANDFISH (HOLOTHURIA SCABRA) POWDER ON THE SEXUAL BEHAVIOR AND THE BLOOD TESTOSTERONE LEVEL OF THE MALE MOUSE (MUS MUSCULUS)Sea cucumber is generally believed as a natural material that can be used as a tonic food to increase man vitality. The aim of this study was to investigate the effect of sandfish powder on sexual behavior and blood testosterone level of male mice. Method applied in the study was laboratory experimental method. Mature male mice were treated with administration of sandfish powder with three dosage rate of steroid content (10, 30 and 50 ìg/100 g body weight) during 12 days, whereas for control treatment were without hormone administration and with the metil testosterone administration. Parameters that were investigated were kissing vagina and mounting for sexual behavior and the blood testosterone level of male mice. It was found that administration of sandfish powder significantly give effect on the number of kissing vagina and mounting compared to control. Administration of 10 ìg/100 g body weight on male mice showed the highest sexual behavior with 25 kissing vagina for and 6 mounting for 30 minutes. Moreover, administration of sandfish powder increased the testosterone level in the male mice blood. This may due to the steroid contained in sandfish powder and nutrition value that increase mice libido. The study proved that the sandfish powder has a potential as a nature aphrodisiac.Keywords: sandfish powder, sexual behavior, testosterone level DOI: http://dx.doi.org/10.15395/mkb.v41n3.247
AKTIVITAS ANTIBAKTERI MINYAK NILAM (Pogostemon cablin Benth) PADA BEBERAPA TINGKAT KADAR PATCHOULI ALCOHOL Sarifah Nurjanah; Dwi Merita Rosi; Rizqi Putri Fathoni; Sudaryanto Zain; Asri Widyasant; Indira Lanti Kaya Putri
Jurnal Teknologi Industri Pertanian Vol. 29 No. 3 (2019): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24961/j.tek.ind.pert.2019.29.3.240

Abstract

Patchouli oil (Pogostemon cablin Benth) contains patchouli alcohol (PA) as the main component, which has antibacterial activity. Some previous studies suspect that the antibacterial activity is caused by the content of PA. This study aims to find out the antibacterial activity of several patchouli oil fractions resulting from the fractionation process. The method used is decriptif method. The treatment given was fractionated fraction of oil with several levels of PA (fraction 2 with PA content of 25.62%, fraction 7 with PA content of 34.65% and fraction 8 with PA content of 54.49%) and the bacterias,included :Propionibacterium acnes, Staphyloccocus aureus, Staphylococcus epidermidis, Micrococcus luteus, Pseudomonas aeruginosa, Enterobacter aerogenes, Klebsiella pneumonia, and Proteus mirabilis. The antibacterial activity was conducted by measuring the zones of inhibition. The results showed that increasing levels of patchouli PA oil affected the inhibitory diameter in several types of bacteria. The higher the PA level can increase the zones of inhibition of some types of bacteria. Fraction 8 is the most effective fraction in inhibiting the growth of P. acnes, S. aureus, S. epidermidis, M. luteus as gram-positive bacteria with zones of inhibition of 23.02 mm and 13.00 mm, 24.10 mm, respectively. 31.22 mm. Whereas in P. aeruginosa, E. aerogenes, K. pneumonia, and P. mirabilis as gram negative bacteria zones of inhibition is not formed. Keywords : antibacterial activity, fractionation, patchouli oil, patchouli alcohol
Ekstraksi Minyak Atsiri Pandan Wangi (Pandanus amaryllifolius Roxb.) dengan Lama Waktu Penyulingan yang Berbeda Maya Damayanti; Sarifah Nurjanah; Anas Bunyamin; Totok Pujianto
Jurnal Ilmu Pertanian Indonesia Vol. 25 No. 4 (2020): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.25.4.653

Abstract

The leaves of pandan wangi (Pandanus amaryllifolius Roxb.) are known as food flavor and can be extracted to produce essential oil. Extraction of its essential oil is usually conducted by distillation method that would give added value for this plant. This study aimed to study the effect of different durations of distillation process on the essential oils yield and quality of pandanus using water and steam distillation method. The method used in this research was experimental method with descriptive analysis. This research used five variants duration of distillation, which was repeated two times. The duration of distillation consisted of 2 hours, 4 hours, 6 hours, 8 hours, and 10 hours. The parameters observed to determine the best treatment consisted of the amount of yield produced and the quality parameters including specific gravity, refractive index, acid number, solubility in ethanol 90%, and ester number. Based on the results of the research conducted, distillation to produce the best yield is the duration of 8 hours with a yield value of 0.55%, while distillation to produce the best quality is the duration of 6 hours with a specific gravity of 1.0563 g/mL, refractive index 1.3473, the acid number was 3.274 mg KOH/g, solubility in ethanol 90% (1:1), and ester number of 96.06 mL HCl/g. Keywords: essential oil, pandan wangi, water and steam distillation
The Effect of Storage Temperatures on Quality of Minimally Processed Cantaloupe Melon (Cucumis melo L.) with Cassava Starch Based Edible Coating Application Asri Widyasanti; Sarifah Nurjanah; Rizika Wulandari; Efri Mardawati
Journal of Industrial and Information Technology in Agriculture Vol 1, No 2 (2017): DECEMBER 2017
Publisher : Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (782.292 KB) | DOI: 10.24198/jiita.v1i2.12954

Abstract

Minimally processed Cantaloupe melon has a short life because it contains high water content which is speeding up the process of spoilage. The objectives of the research were to determine the stearic acid addition on edible coating from cassava starch with low temperature storage to maintain the quality and to extend the minimally processed melon shelf life. This research used a factorial randomized complete design. Edible coating solutions were composed of 3 % cassava starch (w/v), 1 % carbo methyl cellulose (w/v) and 5 % glycerol (v/v). The treatments consisted of two factors, the first factor was the stearic acid addition on edible coating of 4 levels (0%, 0.5%, 1%, and 1.5%) and the second factor was low temperature storage with 2 levels (5°C and 10°C) with three replications. Observed parameters were respiration rate, moisture content, total titratable acidity, total soluble solids, color and weight loss. Results of this research showed that the best treatment of processed Cantaloupe was the temperature storage of 5°C and the 1.5% stearic acid addition for 5 days storage with respiration rate 33.59 mgCO2/kg hour; moisture content 8.48% (d.b.) ; total titratable acidity  38%; total soluble solid content 6.17 obrix; Hue angle 88.79o (yellow); and weight loss 5.85%.
Penggunaan Daun Gamal (Gliricidia sepium) dan Sengon (Falcataria moluccana) pada Proses Percepatan Pematangan Buah Pisang Ambon Putih Asri Widyasanti; Huda Nurul Quddus; Sarifah Nurjanah
AGRIUM: Jurnal Ilmu Pertanian Vol 22, No 1 (2019)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (378.682 KB) | DOI: 10.30596/agrium.v22i1.3101

Abstract

Pemeraman merupakan cara untuk mempercepat serta menyeragamkan kematangan buah pisang ambon putih. Salah satu cara untuk pemeraman buah pisang yaitu pemeraman dengan menggunakan daun tanaman. Jenis tanaman yang daunnya biasa digunakan dalam pemeraman adalah daun gamal dan daun sengon. Tujuan dari penelitian ini adalah untuk mengetahui perbandingan buah pisang ambon putih yang diperam tanpa daun, daun gamal, dan daun sengon. Metode penelitian yang digunakan adalah eksperimen laboratorium dengan analisis deskriptif. Perlakuan pada penelitian ini adalah proses pemeraman tanpa daun, pemeraman dengan daun sengon, serta pemeraman dengan daun gamal, masing-masing diulang sebanyak 3 kali. Bobot daun tanaman yang digunakan dalam penelitian ini sebesar 30% dari bobot buah yang diperam. Parameter yang diamati pada proses pemeraman ini adalah kadar air, Total Padatan Terlarut, kekerasan, laju respirasi, warna, serta susut bobot. Perlakuan terbaik adalah buah pisang yang diperam dengan menggunakan daun sengon. Nilai terbaik yang dihasilkan pada perlakuan daun sengon ini diantaranya adalah nilai Total Padatan Terlarut (TPT) tertinggi berkisar 4,00-24,83% Brix, nilai kekerasan (bioyield point dan flesh firmness) terendah yang terjadi pada pangkal buah masing-masing bernilai 2522,06±1427,08 kg dan 868,62±517,90 kg, serta warna (nilai lightness) tertinggi yang terjadi pada pangkal buah dengan nilai 71,57.
KARAKTERISASI BIODIESEL DARI MINYAK KEMIRI SUNAN DENGAN KATALIS HETEROGEN SILIKA TERIMPREGNASI KALSIUM OKSIDA (CaO/SiO2) Haryono Haryono; Yati B Yuliyati; Atiek Rostika Noviyanti; Mochammad Rizal; Sarifah Nurjanah
Jurnal Penelitian Hasil Hutan Vol 38, No 1 (2020): Jurnal Penelitian Hasil Hutan
Publisher : Pusat Penelitian dan Pengembangan Hasil Hutan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20886/jphh.2020.38.1.10-20

Abstract

Biodiesel komersial umumnya diproduksi dari minyak sawit yang telah menjadi kontroversi karena minyak sawit merupakan minyak pangan dan tanaman kelapa sawit memanfaatkan lahan subur.  Salah satu jenis minyak nabati potensial sebagai bahan baku pembuatan biodiesel adalah minyak kemiri sunan (Reutealis trisperma (Blanco) Airy Shaw). Minyak kemiri sunan bersifat non-pangan sehingga tidak akan berkompetisi dengan kebutuhan pangan. Dalam pembentukan biodiesel, penggunaan katalis basa homogen pada tahap trans-esterifikasi berpotensi menimbulkan beberapa masalah, salah satunya akibat keberadaan asam lemak bebas (ALB). Penelitian ini bertujuan menyiapkan katalis padat heterogen berupa katalis SiO2 terimpregnasi CaO (CaO/SiO2), mempelajari pengaruh tahap esterifikasi terhadap perubahan kadar ALB minyak, dan menguji aktivitas katalis CaO/SiO2 pada tahap trans-esterifikasi dalam pembentukan biodiesel. Katalis CaO/SiO2 disiapkan dengan metode sol-gel dari bahan alam (cangkang telur dan sekam padi). Kadar ALB dari minyak kemiri sunan divariasikan melalui tahap esterifikasi selama 1; 1,5; dan 2 jam dengan bantuan katalis H2SO4. Sedangkan tahap trans-esterifikasi dilakukan pada suhu 60°C, rasio mol minyak terhadap metanol sebesar 1:9, lama reaksi dua jam, dan kadar katalis CaO/SiO2 sebanyak 3%. Hasil penelitian menunjukkan bahwa tahap esterifikasi selama 1; 1,5; dan 2 jam telah mampu menurunkan kadar ALB minyak dari 12,5% (tanpa esterifikasi) menjadi 0,65%; 0,58%; dan 0,54%. Biodiesel dari minyak kemiri sunan yang disintesis dengan bantuan katalis CaO/SiO2 pada kondisi optimal di tahap trans-esetrifikasi memenuhi standar SNI 7182-2015 mengenai biodiesel, untuk parameter densitas, viskositas, kadar air, bilangan iodin, dan bilangan cetana.
KAJIAN TEKANAN PADA ISOLASI BEBERAPA SENYAWA MINYAK NILAM (Pogostemon cablin Benth) DENGAN METODE DISTILASI FRAKSINASI Zahrah Eza Arpima; Sarifah Nurjanah; Asri Widyasanti; Bambang Nurhadi; Tita Rialita; Elazmanawati Lembong
AGROINTEK Vol 14, No 2 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.6318

Abstract

In the fractional distillation process, the pressure that used is one of the important factors determining the operating conditions to obtain optimal product. This research aims to determine the effect of pressure on the fractinal distillation process of patchouli oil. The research method that used in this research was an experimental method with descriptive analysis. This research was conducted with three treatments that is different pressure treatments and repeated twice. The pressure treatments that used in the fractional distillation process are A = 5 mmHg, B = 10 mmHg, and C = 15 mmHg and arranged to produce five (5) fractions of each treatment. The parameters that measured including the yield of fractional distillation, distillation process time, specific gravity, and refractive index. The lower the pressure used in the distillation process, the greater the yield and the faster the distillation process time. The results of this research indicate that the variation of pressure that used does not have a significant effect on the characteristics of patchouli oil such as specific gravity and refractive index. The application of 5 mmHg pressure is good enough to separate the distillate yield into 5 fractions and is more efficient because it obtains the highest total yield of 93.5% with a distillation process time of 18.16 hours.
KARAKTERISTIK FISIKOKIMIA BUBUK AMPAS TOMAT-APEL HASIL PENGERINGAN PEMBUSAAN BERBANTU GELOMBANG MIKRO Asri - Widyasanti; Nedia Cahyati Muchtarina; Sarifah - Nurjanah
AGROINTEK Vol 14, No 2 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.6331

Abstract

The needed for tomatoes was not comparable with the abundant of production, so tomato prices at the farm level were low. Tomato processing was needed to maintained and increased the selling value of tomatoes, it can be processed into tomato pulp powder. Tomato powder can be made by foam-mat drying method and to shortened the drying time can be done by using microwave oven. The purpose of this study was to determine the effect of the drying power used on physicochemical properties of tomato pulp powder and drying rate of foam-mat drying with microwave oven. This study conducted with laboratory experimental method with descriptive analysis. Three repetitions consisted of three treatments based on drying power used (30%, 50% and 70%). The observed parameters were total yield value, color, drying rate, drying efficiency and physicochemical properties such as color, foam density, bulk density, moisture content, ash content, water absorption index, and vitamin C content. The results showed that the average moisture content of tomato pulp was 91.73% (w.b.) and foamed tomato pulp was 90.86% (w.b.). The value of water content of tomato pulp powder ranges from 9.18% (w.b.) to 12.50% (w.b.). In this study, the best results were found in tomato pulp powder with 70% drying power without addition foaming treatment with total yield of 0.58%; 4.26 g/min drying rate; 5.86%; foam density 1 g/cm3; bulk density 0.65 g/cm3; moisture content; 9.18%; ash content 6.43%; water absorption index 19.68%; vitamin C content 154.87 mg/100g and drying efficiency was 48.27%. All of drying power used with and without foaming treatment were resulting yellow-red chromatic colour characteristic.
KAJIAN EKSTRAKSI MINYAK ATSIRI BUNGA MELATI (Jasminum sambac) DENGAN METODE ENFLEURASI Sarifah Nurjanah; Isti Sulistiani; Asri Widyasanti; Sudaryanto Zain
INDONESIAN JOURNAL OF ESSENTIAL OIL Vol 1, No 1 (2016)
Publisher : Institut Atsiri Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (346.159 KB) | DOI: 10.21776/ub.ijeo.2016.001.01.02

Abstract

Bunga melati merupakan bunga yang banyak dimanfaatkan sebagai sumber wewangian sehingga berpotensi dikembangkan sebagai bahan baku minyak atsiri.  Penelitian ini bertujuan mengkaji ekstraksi minyak bunga melati menggunakan metode enfluerasi. Metode penelitian yang digunakan adalah metode eksperimen dengan rancangan acak lengkap  (lima kali ulangan).  Perbandingan penggunakan shortening dan butter adalah 100% shortening, 30%:70%, 50%:50%, 70%:30% dan 100% butter.  Hasil penelitian menunjukkan rendemen terendah didapatkan dari ekstraksi menggunakan 100% butter dan rendemen tertinggi dengan 100% shortening. Ekstraksi dengan shortening 100% menghasilkan minyak dengan aroma paling wangi.  Nilai parameter h (hue) untuk pengujian warna menunjukkan bahwa semua perlakuan mempunyai nilai h lebih dari 90o.  Bobot jenis tertinggi adalah minyak yang diekstrak dengan 100% butter.  Indeks bias minyak berkisar antara 1,447-1,458.  Bilangan asam minyak tertinggi terdapat pada minyak yang diekstrak dengan 100% butter dan terendah terdapat pada minyak yang diekstrak dengan 100% shortening. Bilangan ester terendah terdapat pada minyak yang diekstrak dengan 100% butter dan tertinggi terdapat pada minyak yang diekstrak dengan 100% shortening. Semua minyak larut dalam alkohol dengan perbandingan antara minyak dengan alkohol 95% adalah 1:1.   Kadar sisa pelarut minyak berkisar antara 2,18-4,58%.  Hasil penelitian menunjukkan bahwa absorben shortening menghasilkan minyak melati yang lebih baik dibandingkan minyak yang diekstrak dengan absorben butter.
Co-Authors Abdullah Md Zain Ade Moetangad Kramadibrata Agil Firhan Iskandar Agnes Klarasitadewi Ahmad Thoriq Anas Bunyamin Arinda Nur Ariva Asri Widyasant Asri Widyasanti Asri Widyasanti Asri Widyasanti Atiek Rostika Noviyanti Bambang Nurhadi Bambang Nurhadi Boy Macklin Pareira Prawiranegara Budhi Indrawan David S. Marpaung Dedy Prijatna Dina Aprilia Dwi Merita Rosi Dwita Putri Andina E Gumbira-Sa’id - Efri Mardawati Eki Dwiyan Saputra Elazmanawati Lembong Ema Komalasari Etty Riani Fany Trihapsoro Farah Nuranjani Fathia Salsabila Emmaputri Galih Adhi Respati Gumbira-Sa'id, E Handarto Haryono Haryono Haryono Haryono Huda Nurul Quddus Ibrahim A. I. Ifmalinda Ilham Fajri Imas Siti Setiasih Indira Lanti Kayaputri Intan Aprilia Irene June Sidabutar Isni Nurfauziah Isti Sulistiani Jeremia Kristian Khaswar Syamsu Khaswar Syamsu - Lita Fitriyani Khairunisa M. Ade Moetangad Kramadibrata Maya Damayanti Mimin Muhaemin Mimin Muhaemin Mochammad Rizal Muhammad Gilang Ramadhan Muhammad Rizky Ramanda Muhammad Saukat Nadyah Rachma Dewi Nedia Cahyati Muchtarina Nedia Cahyati Muchtarina Novia Dwi Anggraeni Nur Alifa Septianti Nur Oktavia Benedicta Nurpilihan Bafdal Nurul Ainina Prisilia Ratna Setyaningrum Puji Lestari Qurratu’ain, Yona Rahmi Rahmawati Reza Permana Aji Rifki Amrullah Rizika Wulandari Rizky Mulya Sampurno Rizky Mulya Sampurno Rizky Mulya Sampurno Rizqi Putri Fathoni Roshita Ibrahim Rudi Adi Saputra S Rosalinda S. Rosalinda S. Rosalinda Salman Hafidz Sarinarulita Rosalinda Selly Harnesa Putri Shayana Junita Sudaryanto Zain Sudaryanto Zain Sudaryanto Zain Sudaryanto Zain Suprihatin - Suprihatin Suprihatin Tio Febriananda Tita Rialita Tita Rialita Tita Rialita Totok Herwanto Totok Pujianto Totok Pujiyanto Wahyu Daradjat Wahyu Kristian Sugandi Yati B Yuliyati Yona Qurratu’ain Zahrah Eza Arpima Zhaqqu Ilham Alhafidz Zulfaa Irbah Zain