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All Journal Jurnal Teknologi Dan Industri Pangan JURNAL KIMIA SAINS DAN APLIKASI Jurnal Teknologi Pertanian Jurnal Kimia dan Kemasan JURNAL SELULOSA Jurnal Mutu Pangan : Indonesian Journal of Food Quality Jurnal Kimia dan Kemasan
Hanifah Nuryani Lioe
Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Education Engineering Industrial & Manufacturing Engineering Materials Science & Nanotechnology Public Health

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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)

Abstract

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 ± 2,62 %, pada konsentrasi stiren yang ditambahkan 502 μg/g dan selektivitas yang baik. 
Reduksi Purin pada Emping Melinjo Melalui Pre-treatment Perendaman Emping Mentah Hanifah Nuryani Lioe; Dahrul Syah; Annisa Defriana
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 6 No. 2 (2019)
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2019.6.91

Abstract

Melinjo chips (emping as local name) has high purine content which can be related to the high uric acid level in blood that lead to joint inflamation due to the sendimentation of uric acid. The objective of this research is to prove that soaking process can reduce purine content in emping and to know the effect of the soaking process length in purine reduction. Soaking time (2, 5, and 12 hours) and emping brand (Sriti, A1 and Koki) were used as the treatments. Purine compounds such as adenine and hypoxanthine were analyzed by using High Performance Liquid Chromatography (HPLC) method with C18 column and UV detector. The three emping samples were also analyzed by using sensory evaluation to know the consumer preference toward the treated fried emping. Results obtained from this research were that soaking process can reduce both adenine and hypoxanthin content in emping. Soaking for 2 hours in water could reduce adenine content 13 – 39% and hypoxanthine content 4 – 60%. Soaking process for 2 hours on emping could reduce up to 50% of total purine base content in A1 brand, however, soaking time was not directly proportional to the decrease in purine levels. Purine content after 5 and 12 hours soaking tend to be fluctuative. Emping samples that were soaked in the water have a decrease in preference by the panelists either in color, aroma, taste, texture or in overall, but still accepted by panelists.
Produksi β-Glukosidase Aspergillus niger BIO 2173 dengan Fermentasi Padat Menggunakan Substrat Dedak Sugiwati, Sri; Suhartono, Maggy Thenawidjaja; Hanafi, Muhammad; Lioe, Hanifah Nuryani
JURNAL SELULOSA Vol 8, No 01 (2018): JURNAL SELULOSA
Publisher : Center for Pulp and Paper

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (497.498 KB) | DOI: 10.25269/jsel.v1i01.221

Abstract

Production of β-Glucosidase Aspergillus niger BIO 2173 on Solid State Fermentation Using Rice Bran as SubstrateAbstractβ-Glucosidase (EC 3.2.1.21) is a part of the cellulase enzyme complex which acts synergistically with exoglucanase and endoglucanase to hydrolyze cellulose into glucose. The purpose of this study was to obtain the maximum fermentation conditions for production of b-glucosidase Aspergillus niger BIO 2173 with solid state fermentation using rice bran as fermentation substrate. The factors that affect the production of b-glucosidase which consist of initial pH of the fermentation medium, incubation period, ratio of water content to fermentation substrate, incubation temperature and addition of the Mandel’s mineral salts solution were examined in the study. The results showed that maximum fermentation conditions for β-glucosidase production were at initial of fermentation pH of 2,0, incubation period of 7 days, ratio of water content to substrate of 1:1, and incubation temperature of 32oC. Addition of Mandel’s mineral salts solution to the fermentation substrate at maximum fermentation conditions increased the activity and specific activity of β-glucosidase crude extract up to 5,24 ± 0,57 U/mL and 2,46 ± 0,04 U/mg, respectively.Abstrakβ-Glukosidase (EC 3.2.1.21) merupakan bagian dari enzim multi kompleks selulase, yang bekerja secara sinergis dengan eksoglukanase dan endoglukanase menghidrolisis selulosa menjadi glukosa. Tujuan dari penelitian ini adalah mendapatkan kondisi fermentasi maksimum untuk produksi β-glukosidaseAspergillus niger BIO 2173 dengan fermentasi media padat menggunakan substrat dedak. Pengujian dilakukan terhadap faktor-faktor yang mempengaruhi produksi b-glukosidase, yaitu pH awal medium fermentasi, waktu inkubasi, perbandingan kandungan air terhadap substrat medium fermentasi, suhu inkubasi dan penambahan larutan garam mineral Mandels. Hasil penelitian menunjukkan bahwa kondisi fermentasi maksimum untuk produksi b-glukosidase adalah pada pH awal medium fermentasi 2,0; waktu inkubasi 7 hari, perbandingan kandungan air terhadap substrat medium fermentasi 1:1, dan suhu inkubasi 32oC. Penambahan larutan garam mineral Mandels ke dalam substrat fermentasi pada kondisi fermentasi maksimum menyebabkan peningkatan aktivitas dan aktivitas spesifk ekstrak kasar b-glukosidase masing-masing sebesar 5,24 ± 0,57 U/mL dan 2,46 ± 0,04 U/mg protein. Kata kunci: β-glukosidase, Aspergillus niger, dedak padi, fermentasi padat, ekstrak kasar
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

Abstract

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 Kedelai ABSTRACT         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 haven’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 hasn’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

Abstract

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.ABSTRACT  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 Kandungan Spesifik Residu Total Monomer Stiren Pada Kemasan Polistiren Dina Mariana; Nuri Andarwulan; Hanifah Nuryani Lioe
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) | DOI: 10.24817/jkk.v35i2.1883

Abstract

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 ± 2,62 %, pada konsentrasi stiren yang ditambahkan 502 μg/g dan selektivitas yang baik. 
Optimasi Formula Sari Edamame dengan Proses Pasteurisasi Berdasarkan Karakteristik Kimia dan Sensori Rizaludin Nur; Hanifah Nuryani Lioe; Nurheni Sri Palupi; Budi Nurtama
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 5 No. 2 (2018)
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

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

Abstract

Edamame is a type of white soybeans from Japan but has been cultivated in Indonesia. It is commonly harvested as immature green soybeans. One of its products is edamame milk. This research is aimed to determine the optimized condition for edamame milk formula in terms of isoflavones, total phenolics, antioxidant activity and sensory characteristics (color, taste, aroma and overall) and to verify the optimized formula at optimum conditions according to the suggested result. The research was conducted in four stages. At 1st stage, pasteurization process at 72⁰C for 15 seconds was selected for edamame milk formula, based on hedonic test result. Optimization at the second step indicated that the optimum formula obtained was 1:6 ratio edamame:water and 0.20% food additive concentration for emulsifier and stabilizer. At the third stage, the verification results showed the product had matched with the prediction values: antioxidant activity at 1.61 mg ascorbic acid/100g, isoflavone content at 41.94 µg/g, total phenolics at 99.92 mg GAE/100 mL and acceptable organoleptic properties (scale 1-7) which gave color at 5.88, taste at 4.69, aroma at 5.36 overall at 5.23. At the four stage, comparison with commercial soybean milks, exhibited that edamame milk had higher content of antioxidant activity, isoflavones and total phenolics.
Isoflavones and Bioactivities in Over-fermented Tempeh Extracts Devi, Anastasia Fitria; Muzdalifah, Dian; Athaillah, Zatil Afrah; Lioe, Hanifah Nuryani; Artanti, Nina
Jurnal Kimia Sains dan Aplikasi Vol 24, No 7 (2021): Volume 24 Issue 7 Year 2021
Publisher : Chemistry Department, Faculty of Sciences and Mathematics, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jksa.24.7.244-251

Abstract

Tempeh is nutritious food prepared through solid-state fermentation of cooked and dehulled soybeans with Rhizopus sp. for about 48 h. Fermentation beyond 48 h resulted in over-fermented tempeh. There may or may not have been similar research done before, especially related to its antioxidant and cytotoxicity. This study aims to determine the characteristics of fermented tempeh for up to 156 h. Samples were fermented at 0, 24, 48, 60, 72, 84, 96, 108, 120, and 156 h. Samples were dried, grounded, and extracted with acetone, followed by defatting with n‑hexane. Extracts were dissolved in organic solvents for free radical scavenging activity (FRSA) and cytotoxicity assays. The 120-h tempeh extract, at the concentration of 1,000 μg/mL, demonstrated the highest FRSA (81.31% inhibition) against 100 µM 2,2-diphenyl-1-picrylhydrazyl (DPPH) solution. Meanwhile, the 108-h tempeh extract at 1,000 μg/mL possessed the highest cytotoxicity (IC50 of 2.54 μg/mL) against MCF-7 breast cancer cell lines. Liquid Chromatography-Mass Spectrometry/Mass Spectroscopy (LC-MS/MS) analysis revealed the presence of daidzin, genistin, daidzein, and genistein in all extracts. Extracts prepared from 108 h and 120 h tempeh stood out from other extracts in the Partial Least Square (PLS) bi-plot due to their high percentage of inhibition, low response of daidzin, and high responses of the other three isoflavones. The cytotoxicity assays of the standard isoflavones showed that genistein had the lowest IC50 value at 4.82 ± 0.11 μg/mL. Standard genistein showed a low percentage of inhibition at 29.79 ± 9.10.
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (280.199 KB) | DOI: 10.6066/jtip.2018.29.1.1

Abstract

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (263.681 KB) | DOI: 10.6066/jtip.2020.31.1.76

Abstract

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.
Co-Authors A.A. Ketut Agung Cahyawan W Annisa Defriana Athaillah, Zatil Afrah Badrut Tamam Budi Nurtama C. Hanny Wijaya Dahrul Syah Dede Robiatul Adawiyah Dedi Fardiaz Devi, Anastasia Fitria Dina Mariana Dina Mariana Dodik Briawan Leonie Margaretha Widya Pangestika, Leonie Margaretha Widya LILIS NURAIDA Madaniyah, Siti Maggy T. Suhartono MAGGY THENAWIDJAJA SUHARTONO Maya Saputri Melzer, Guido Muzdalifah, Dian Nina Artanti Nurheni Sri Palupi Nuri Andarwulan Nuri Andarwulan Puspo Edi Giriwono Rizaludin Nur Sugiwati, Sri Suliantari Suliantari Suyanto Suyanto Weinreich, Bernd Wisnu Ananta Kusuma Zulaikhah Zulaikhah, Zulaikhah