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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Silvikultur Tropika (JST) Jurnal Pengolahan Hasil Perikanan Indonesia JURNAL KIMIA SAINS DAN APLIKASI Jurnal Teknologi Pertanian Jurnal Kimia dan Kemasan agriTECH Indonesian Journal of Biotechnology Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Jurnal Kimia Terapan Indonesia Indonesian Food and Nutrition Progress JURNAL SELULOSA Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Jurnal Mutu Pangan : Indonesian Journal of Food Quality Jurnal Kimia dan Kemasan Policy Brief Pertanian, Kelautan, dan Biosains Tropika

Hanifah Nuryani Lioe

IPB University

Author-ID : 307810

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Public Health Social Sciences

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Validasi Metode Analisis Kandungan Spesifik Residu Total Monomer Stiren Pada Kemasan Polistiren Mariana, Dina; Andarwulan, Nuri; Lioe, Hanifah Nuryani
Jurnal Kimia dan Kemasan Vol. 35 No. 2 Oktober 2013
Publisher : Balai Besar Kimia dan Kemasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1840.948 KB)

Monomer stiren merupakan bahan dasar kemasan pangan yang menjadi isu perhatian terkait keamanan pangan. Saat ini di dalam peraturan nasional maupun internasional, peraturan persyaratan pada total residu dari monomer stiren dalam kemasan pangan. Dalam rangka menunjang pengawasan kemasan pangan polistiren, maka diperlukan peningkatan kapasitas pengujian kandungan spesifik residu total monomer stiren di laboratorium sesuai dengan peraturan yang berlaku. Penelitian ini bertujuan untuk melakukan validasi metode analisis pengujian kandungan spesifik residu total monomer stiren pada kemasan polistiren dengan heptana sebagai simulan pangan menggunakan kromatografi gas dengan pendeteksi ionisasi nyala, sesuai prosedur uji yang diatur dalam Peraturan Kepala Badan POM Nomor HK.03.1.23.07.11.6664 Tahun 2011 tentang Pengawasan Kemasan Pangan. Hasil validasi metode analisis adalah linieritas dengan persamaan regresi y = 0,186x nilai R2 = 0,999, presisi dengan nilai relatif standar deviasi (RSD) = 0,93 %, akurasi dengan persen perolehan kembali (% recovery) 98,04 Â± 2,62 %, pada konsentrasi stiren yang ditambahkan 502 Î¼g/g dan selektivitas yang baik.Â

PENGGUNAAN EKSTRAK KHAMIR SEBAGAI NUTRISI TAMBAHAN PADA FERMENTASI MOROMI KECAP KEDELAI Pangestika, Leonie Margaretha Widya; Lioe, Hanifah Nuryani; Adawiyah, Dede Robiatul; Suliantari, Suliantari; Melzer, Guido; Weinreich, Bernd
Jurnal Teknologi Pertanian Vol 22, No 1 (2021)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2021.022.01.1

ABSTRAKKarakteristik kecap kedelai sangat ditentukan oleh aktivitas mikroorganisme yang terlibat selama fermentasi khususnya pada fermentasi tahap kedua dengan larutan garam. Kedelai merupakan substrat yang tinggi protein, dimana hasil fermentasinya seperti kecap kedelai memiliki rasa yang gurih karena kandungan asam amino bebas dan peptida. Bahan yang dapat meningkatkan pertumbuhan mikroorganisme selama fermentasi seperti ekstrak khamir belum pernah diteliti penggunaannya dalam pembuatan kecap kedelai. Penelitian ini bertujuan mengevaluasi pengaruh penambahan ekstrak khamir pada tahap fermentasi garam terhadap karakteristik kimia moromi kecap kedelai. Moromi adalah hasil fermentasi tahap kedua dan disebut kecap kedelai setengah jadi yang belum dimasak dengan gula dan rempah-rempah untuk menghasilkan kecap asin atau kecap manis. Karakteristik moromi yang diinginkan adalah kadar asam glutamat bebas dan padatan terlarut yang tinggi. Pada penelitian ini koji kering difermentasi dalam larutan garam (1:4= koji:larutan garam) 20% b/v secara spontan. Ekstrak khamir ditambahkan ke dalam larutan garam dengan konsentrasi 0 (M0) sebagai kontrol, 0,05 (M1), 0,15 (M2), dan 0,50 (M3) % b/v. Karakteristik kimia dari moromi dievaluasi pada hari ke- 0, 7, dan kemudian setiap dua minggu sekali hingga hari fermentasi ke-63. Hasil analisis data dengan One-Way ANOVA menunjukkan bahwa karakteristik kimia moromi yang ditambah ekstrak khamir berbeda nyata dengan karakteristik moromi tanpa penambahan ekstrak khamir. Moromi yang ditambah ekstrak khamir 0,50% b/v (M3) memiliki total gula, total asam tertitrasi, dan kadar asam glutamat yang signifikan lebih tinggi dibanding moromi lain (M1 dan M2). Ekstrak khamir dapat dimanfaatkan sebagai nutrisi tambahan bagi mikroorganisme yang berperan dalam proses pembuatan kecap kedelai.Kata kunci: Aktivitas Mikroorganisme; Fermentasi Garam; Ketersediaan Nutrisi; Kualitas Kecap KedelaiÂ ABSTRACTÂ Â Â Â Â Â Â Â The characteristics of soy sauce are largely determined by the activity of microorganisms involved during fermentation, especially in the second stage of fermentation with brine. Soybeans contained high protein concentration, hence its fermentation result such as soy sauce has a savory taste. Supporting materials such as yeast extract that can boost microbial growth during soy sauce fermentation havenâ€™t been studied in soy sauce production. This study aims to evaluate the effect of yeast extract addition in brine fermentation towards chemical characteristics of soy sauce moromi. Moromi is product from second stage of fermentation, called semi-finished soy sauce, that hasnâ€™t been cooked with sugar and spices to produce salty or sweet soy sauce. The desired characteristics of moromi are high levels of free glutamic acid and dissolved solids. In this study, dried koji was fermented in brine (1: 4 = koji: brine) 20% w/v spontaneously. Yeast extract was added to the brine with concentration 0 (M0) as a control, 0.05 (M1), 0,15 (M2), and 0.50 (M3) % w/v. The chemical characteristics of moromi were evaluated on day 0, 7, and then every two weeks until the 63rd day of fermentation. Results of data analysis by One-Way ANOVA showed that the chemical characteristics of moromi with yeast extract addition were significant different with moromi without yeast extract addition. Moromi which added with 0.50% w/v of yeast extract exhibited a significant higher of total sugar, total titratable acid, and glutamic acid compared to other moromi (M1 and M2). Yeast extract can be used as an additional nutrition for microorganisms in soy sauce production.Keywords : Brine Fermentation; Microorganisms Activity; Nutrition Availability; Soy Sauce Quality

PENETAPAN KADAR TOTAL ARSENIK DALAM MAKANAN PENDAMPING AIR SUSU IBU DENGAN INSTRUMEN AAS-HVG: VERIFIKASI METODE DAN PERBANDINGAN PROGRAM MICROWAVE Lioe, Hanifah Nuryani; Suyanto, Suyanto; Giriwono, Puspo Edi; Fardiaz, Dedi
Jurnal Teknologi Pertanian Vol 22, No 2 (2021)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2021.022.02.6

ABSTRAKPemilihan program digesti sampel dengan microwave penting dilakukan untuk memperoleh hasil destruksi yang sempurna. Kesempurnaan destruksi sampel menentukan keberterimaan parameter verifikasi metode yaitu akurasi, presisi, linearitas dan sensitivitas. Penelitian ini bertujuan untuk memilih metode destruksi microwave dalam penetapan total arsenik dalam MP-ASI menggunakan AAS-HVG. Evaluasi dilakukan terhadap parameter verifikasi metode dan perbandingan dua program microwave dilakukan dengan uji t. Hasil penelitian menunjukkan bahwa program destruksi microwave pertama (P1) lebih baik daripada program microwave pembanding (P2) yang menghasilkan rata-rata recovery 84,79% hingga 104,57% untuk sampel bermatriks makanan dan 64,43% untuk sampel air. Presisi metode terpilih menghasilkan rata-rata RSD 6,63% hingga 13,41% untuk sampel bermatriks dan 4,66% untuk sampel air. Linearitas metode pada program terpilih menunjukkan R: 0,997 dengan koefisien variasi regresi Vx0: 4,24%, sedangkan batas deteksi dan batas kuantifikasi sebagai parameter sensitivitas berturut-turut 0,04 ng/g dan 0,12 ng/g untuk sampel bermatriks serta 0,01 ng/ml dan 0,02 ng/ml untuk sampel air. Metode penetapan kadar total arsenik dengan program microwave terpilih memenuhi syarat keberterimaan menurut uji verifikasi metode.ABSTRACTÂ Â It is important to choose a sample digestion program with microwave to obtain the best digestion results. The sample digestion may determine the acceptability of the method verification parameters, namely accuracy, precision, linearity and sensitivity. The aim of this study was to select a microwave digestion method in determining the total arsenic in complementary foods using HVG-AAS. The evaluation was carried out on the parameter verification method and the comparison of the two microwave programs was carried out using the t test. The results showed that the first microwave digestion program (P1) was better than the comparator microwave program (P2) which resulted in an average recovery of 84.79% to 104.57% for matrix samples and 64,43% for water samples. The precision of the selected method resulted in an average RSD of 6.63% to 13.41% for food matrix samples and 4.66% for water samples. The linearity of the method in the selected program shows R: 0.997 with a regression coefficient of variation Vx0: 4.24%, while the limit of detection and limit of quantification as sensitivity parameters are 0.04 ng/g and 0.12 ng/g for matrix samples respectively 0.01 ng/ml and 0.02 ng/ml for water samples. The method for determining the total arsenic concentration using the selected microwave program met the acceptability requirements according to the method verification test.

Validasi Metode Analisis Kolesterol dalam Telur dengan HPLC-ELSD Hanifah Nuryani Lioe; Tika Setianingrum; Ririn Anggraeni
Jurnal Ilmu Pertanian Indonesia Vol. 18 No. 3 (2013): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (425.23 KB)

A method using high-performance liquid chomatography (HPLC) coupled with an evaporative light-scattering detector (ELSD) for the determination of cholesterol in egg was validated. A silica column and a binary mixture of hexane and isopropanol (90:10) as a mobile phase were used to separate cholesterol. Cholesterol was detected at 1.5 min using cholesterol standard and HPLC-ELSD condition: evaporation temperature 50 ºC, air pressure 2.2 bars, and flow rate of mobile phase 2 mL/min. A method linearity for the cholesterol analysis in egg as a sample matrix was obtained at a range of 50 to 3000 µg/g sample, with R2>0.990. Instrument detection limit and limit of quantitation were determined at 1.07 and 3.56 µg/mL, respectively. Recovery test results by spiking cholesterol standard in egg sample at low, medium, and high concentrations (50, 250 and 3000 µg/g ) were 122.13, 108.23, and 44.71%, respectively. Their corresponding repeatability values were 5.26, 4.29, and 10.11%. Method detection limit and intralab reproducibility (to analyze a sample) were observed at 2.30 µg/g and 0.04%. The method is valid for cholesterol analysis in egg at low and medium concentrations.

Analisis 3-Monokloro-1,2-Propanadiol (3-MCPD) Ester dalam Minyak Sawit dengan Instrumen Kromatografi Gas-Spektroskopi Massa Hanifah Nuryani Lioe; Nancy Dewi Yuliana; Dias Indrasti; Yane Regiyana; Cony Arisya Putri
Jurnal Ilmu Pertanian Indonesia Vol. 20 No. 2 (2015): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

A group of components called as 3-monochloropropane-1,2-diol (3-MCPD) esters has been found in some vegetable oils, particularly palm oil. Analysis of these components needs GC-MS instrument to reach a low level detection, parts per billion or ppb level. An effort to validate the 3-MCPD esters analysis by GC-MS method (Weiβhaar method) using phenyl boronic acid (PBA) as a derivatizing agent and isotopic internal standard (IS) 3-MCPD-D5 followed by the determination of 3-MCPD in commercial palm oils has been conducted. The analytical results showed the instrumental performance as follows: instrument linearity for the analysis of 3-MCPD standard solutions containing IS 2.0 μg/mL was obtained at a concentration range of 0.25-7.50 μg/mL test solution with R2 higher than 0.990, precision of 3-MCPD as well as IS retention time was less than 2.0% which was acceptable according to JECFA guidance. Instrument detection limit (LOD) and limit of quantitation (LOQ) were read from GC-MS based on the linearity experiment, i.e. 0.17 and 0.59 μg/mL solution, respectively. Method linearity by using palm oil as a matrix also showed R2 higher than 0.990. Recovery test result at 40 μg/g gave an accuracy at 83.29 ± 7.12% which is in the range of AOAC standard (80-110%) and precision at 5.38% (less than RSDHORWITZ). Analysis of 14 palm oils from local market showed 100% of the sampels were positive to contain 3-MCPD esters. 3-MCPD esters in palm oil were found at a concentration range of 8.15-58.14 µg 3-MCPD/g sample.

Kajian Risiko Aflatoksin M1 dalam Produk Formula untuk Bayi dan Anak Usia 0-36 Bulan Yeni Restiani; Lilis Nuraida; Hanifah Nuryani Lioe
Jurnal Ilmu Pertanian Indonesia Vol. 25 No. 1 (2020): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Aflatoxin M1 (AFM1) is a carcinogenic compound found in milk-based products including infant and young children formula. The aim of this study was to determine the risk characterization of infants and young children to AFM1 through the consumption of formula products. For this purpose, the Estimated Daily Intake (EDI) for infants and young children was calculated by multiplying AFM1 concentration in 44 infant formulas, 53 advanced infant formulas, and 16 growing up formulas with consumption data. The concentration of AFM1 in these formula products were retrieved from food registration in Indonesian FDA from January 2015-June 2018. The average concentration of AFM1 in infant formula, advanced infant formulas, and growing up formula (lower bound-upper bound) were 0.0226-0.0335; 0.0418-0.0510; and 0.0038-0.0123 ng/g, respectively. The average EDI of AFM1 for infants and young children aged 0-6 months, 6-12 months, and 1-3 years based on individual consumption were 0.260-0.386, 0.282-0.343, 0.029-0.092 ng/kg body weight (BW)/day. The average EDI of AFM1 for infants and young children aged 0-6 months, 6-12 months, and 1-3 years based on the recommended consumption by food producer (lower bound-upper bound) were 0.403-0.598; 0.663-0.809; 0.031-0.098 ng/kgBW/day. The average hazard index (HI) values for infants aged 0-6 months and 6-12 months (lower bound-upper bound) were greater than 1 (one), i.e., 1.94-2.88 and 3.20-3.90, which indicates there is a health risk. However hazard index value for young children aged 1-3 years (lower bound-upper bound) were less than 1 (one), i.e., 0.15-0.47, which indicates a lower health risk. Keywords: advanced infant formula, aflatoxin M1, growing up formula, hazard index, infant formula

BEBERAPA PENCIRI BERBASIS SEKUENS UNTUK MENGENALI SIFAT FUNGSIONAL PEPTIDA BIOAKTIF: STUDI EKSPLORASI Badrut Tamam; Dahrul Syah; Hanifah Nuryani Lioe; Maggy T. Suhartono; Wisnu Ananta Kusuma
Jurnal Teknologi dan Industri Pangan Vol. 29 No. 1 (2018): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Bioactive peptides have important role as functional food ingredients. The sequence patterns of amino acids in peptide fragments may relate to their functional mechanisms. On the contrary, presence of an amino acid in a peptide fragment might not be sufficient to provide a unique identifier toward the bio-active peptide functional properties as antihypertensive (AH), antioxidative (AO) or antimicrobial (AM) agents. The main objective of this study was to explore the identifiers of bioactive peptides based on the sequence-generated properties. This study was performed using meta-analysis by utilizing many data sources and qualified international journal publications. The identifiers of bioactive peptides include sequence length, molecular weight, isoelectric point (pI), net charge and hydrophobicity. Based on the average score of the five identifiers, antimicrobial (AM) peptides were very different from antihypertensive (AH) and antioxidative (AO) peptides. The comparisons of the peptide biofunctional properties based on the identifiers may be determined as follows: AH1<AO1<AM1 (for sequence length); AH1<AO1<AM1 (for molecular weight); AH1=AO1<AM1 (for isoelectric point/pI); AH1=AO1<AM1 (for net charge) and AH1<AM1<AO1 (for hydrophobicity).

PEMETAAN KARAKTERISTIK KIMIA BIJI KOPI ARABIKA GAYO DAN ROBUSTA GAYO Maya Saputri; Hanifah Nuryani Lioe; C. Hanny Wijaya
Jurnal Teknologi dan Industri Pangan Vol. 31 No. 1 (2020): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

The distinctive aroma and taste of roasted coffee can be due to varietal differences in green coffee beans. The purpose of this research was to map the chemical characteristics of green coffee beans of Gayo arabica and Gayo robusta using principal component analysis (PCA) approach. Other analyses include pH using pH meter, total fats by Soxhlet method, total ash by gravimetric method, total protein by Kjeldahl method, total carbohydrates by difference, total soluble solids (TSS) by refractometer, organic acids composition by HPLC-UV/Vis, and total amino acids composition by UHPLC-PDAD. Six green coffee bean samples of Gayo arabica and Gayo robusta from different locations in Gayo, Aceh, as well as samples of arabica and robusta coffee beans each from plantation in West Java, Central Java and East Java (as comparators) were used in this study. The results showed the chemical characteristics of Gayo arabica and Gayo robusta could be mapped by PCA based on the concentrations of fats, organic acids and carbohydrates. The organic acid composition of Gayo arabica was associated with malic acid, succinic acid and citric acid, while Gayo robusta to acetic acid. The organic acids as well as TSS of the coffee beans could map Gayo arabica separately from Java arabica. Gayo arabica had higher organic acids, whereas Java arabica had higher TSS. Gayo robusta were characterized by higher fats, ash and total amino acids, but lower TSS than Java robusta. This study suggested the distinct characteristics of Gayo coffee beans to their corresponding coffee beans from Java.

Penghambatan fraksi fukoidan rumput laut cokelat (Sargassum polycystum dan Turbinaria conoides) terhadap α-amilase dan α-glukosidase: The Inhibition of Fucoidan Fraction from Sargassum polycystum and Turbinaria conoides to α-Amylase and α-Glucosidase Widya Puspantari; Feri Kusnandar; Hanifah Nuryani Lioe; Noer Laily
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 23 No 1 (2020): Jurnal Pengolahan Hasil Perikanan Indonesia 23(1)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Fukoidan merupakan polisakarida tersulfat dalam rumput laut cokelat yang memiliki aktivitas biologis, di antaranya sebagai antidiabetes. Penelitian ini bertujuan untuk menentukan kemampuan fukoidan dari rumput laut cokelat (Sargassum polycystum dan Turbinaria conoides) sebagai antidiabetes, yaitu dalam menghambat aktivitas α-amilase dan α-glukosidase secara in vitro. Kemampuan penghambatan enzim dievaluasi dari ekstrak kasar fukoidan, hasil fraksinasi dengan membran ultrafiltrasi (10 dan 30 kDa), dan kromatografi filtrasi gel. Ekstrak kasar fukoidan (1 mg/mL) dari S. polycystum hasil ekstraksi asam, dan dari T. conoides hasil ekstraksi air menunjukkan aktivitas penghambatan terhadap α-amilase dan α-glukosidase yang tertinggi. Fraksi dengan berat molekul >30 kDa hasil ultrafiltrasi ekstrak fukoidan dari S. polycystum dan T. conoides (pada konsentrasi 50 mg ekstrak/3,0 mL akuabides) menunjukkan aktivitas penghambatan yang rendah terhadap α-amilase (16,88% dan 9,67%), tetapi tinggi terhadap α-glukosidase (99,06% dan 65,97%). Fraksinasi dengan kromatografi filtrasi gel menunjukkan adanya senyawa aktif dalam fraksi fukoidan yang memiliki aktivitas penghambatan yang tinggi terhadap α-glukosidase, yaitu fraksi dengan berat molekul 30-70 kDa untuk S. polycystum dan >70 kDa untuk T. conoides. Penelitian ini menunjukkan bahwa fraksi fukoidan dari S. polycystum dan T. conoides memiliki kemampuan penghambatan terutama terhadap α-amilase dan α-glukosidase, dan berpotensi sebagai antidiabetes.

Karakterisasi Jeroan Ikan Cakalang sebagai Skrining Awal Bahan Baku Perangkap Lalat Rumah Musca domestica dan Antibakteri: Characterization of Skipjack Viscera as Initial Screening of Sources for Housefly Traps Musca domestica and Antibacterial Rahmatia Garwan; Harsi Kusumaningrum; Tati Nurhayati; Hanifah Nuryani Lioe
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 25 No 1 (2022): Jurnal Pengolahan Hasil Perikanan Indonesia 25(1)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v25i1.38555

Viscera of skipjack tuna which is rich in protein has the potential as a source of Musca domestica house fly trap-compounds as well as a source of antibacterial. This study aims to explore the potential of skipjack viscera in the form of stomach, intestines, liver and the mixtures as a source of house fly traps and antibacterial components. Skipjack viscera were stored for 2 days at room temperature. Moisture content, protein, TVB, amino acids, fly trap activity and antibacterial activity were then analyzed. The results showed that the water content, fat and TVB of all parts of skipjack viscera increased, while the protein content decreased during 2 days of storage. The water content ranged from 73,90% wb to 85,19% wb. Protein content was found from 14,46% wb to 18,07% wb. Fat content ranged from 0,95% wb to 2,71% wb, while TVB levels ranged from 64,74 mg N/100 g to 133,92 mg N/100 g. The main amino acid composition of skipjack viscera was glutamic acid, arginine, glycine, phenylalanine, tyrosine, lysine, serine, valine and histidine. The increase in TVB levels after 2 days of storage was associated with the highest activity of stomach viscera in trapping flies with an average of 13.50 flies. The greatest bacterial growth inhibition was showed by the mixture of viscera on day 0 at a concentration of 75% against Staphylococcus aureus and Escherichia coli, i.e., 9.30 mm and 8.78 mm zone of inhibition, respectively. The antibacterial activity against both bacteria was classified as a moderate. Flies-trapping and antimicrobial compounds are likely closely related to the amino acid composition of skipjack viscera. More in-depth research on the role of amino acids as the main component of flies-trapper and antimicrobial of skipjack viscera is the subject of further research.

Co-Authors Abdul Choliq Abdul Munif Anastasia Fitria Devi Annisa Defriana Badrut Tamam Budi Nurtama C Hanny Wijaya C. Hanny Wijaya Cony Arisya Putri Dahrul Syah Dede Robiatul Adawiyah Dedi Fardiaz Dian Muzdalifah Diana Ayu Nindita Dias Indrasti Didah Nur Faridah Dina Mariana Dina Mariana Dodik Briawan Dwi Rahmawati Dwi Rahmawati Dwiyitno Dwiyitno Dwiyitno Dwiyitno Elis Nina Herliyana Farida Ariyani farida ariyani Feri Kusnandar Hari Eko Irianto Hari Eko Irianto Jan Schwarzbauer Jan Schwarzbauer Kurnianto, Muhammad Alfid Larissa Dsikowitzky Larissa Dsikowitzky Leonie Margaretha Widya Pangestika, Leonie Margaretha Widya Lilis Nuraida Madaniyah, Siti Maggy T. Suhartono Maggy Thenawidjaja Suhartono Masao Goto Maya Saputri Melzer, Guido Mira Febrianti Muhammad Anwari Sugiharto Muhammad Hanafi Nancy Dewi Yuliana Neny Mariyani Nina Artanti Noer Laily Nuri Andarwulan Nuri Andarwulan Palupi, Nurheni Sri Puspo Edi Giriwono Rahmatia Garwan Ririn Anggraeni Rizaludin Nur Siti Madaniyah Sobir Sri Sugiwati Suliantari Suliantari SULISTIANI SULISTIANI Suyanto Suyanto TATI NURHAYATI Tatik Khusniati Taufik, Moh Tika Setianingrum Warsono El Kiyat Weinreich, Bernd Widya Eka Prayitno Widya Puspantari Wisnu Ananta Kusuma Yane Regiyana Yeni Restiani Yuko Takano Ishikawa Zatil Afrah Athaillah Zulaikhah Zulaikhah Zulaikhah Zulaikhah, Zulaikhah

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