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All Journal Jurnal Gizi dan Pangan Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Media Gizi dan Keluarga Jurnal Sain Veteriner Media Kesehatan Masyarakat Indonesia Media Gizi Mikro Indonesia Journal of Biomedicine and Translational Research agriTECH Jurnal Media Gizi Indonesia (MGI) GIZI INDONESIA Jurnal Ilmu Keluarga dan Konsumen Jurnal Aplikasi Teknologi Pangan Argipa (Arsip gizi dan Pangan) Amerta Nutrition Jurnal Gizi Masyarakat Indonesia (The Journal of Indonesian Community Nutrition) Jurnal Kedokteran Hewan

Sri Anna Marliyati

Departemen Gizi Masyarakat, Fakultas Ekologi Manusia, Institut Pertanian Bogor, Jl. Kamper, Kampus IPB Darmaga, Bogor 16680

Author-ID : 316081

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Education Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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PERTUMBUHAN BAYI DAN PEMBERIAN ASI EKSKLUSIF OLEH IBU PENERIMA KONSELING MENYUSUI DAN MAKANAN TAMBAHAN TORBANGUN Tetty Herta Doloksaribu; Hidayat Syarief; Rizal Damanik; Sri Anna Marliyati
Jurnal Gizi dan Pangan Vol. 10 No. 2 (2015)
Publisher : Food and Nutrition Society of Indonesia

ABSTRACTThe aim of the study was to analyze the effects of torbangun flour-based functional supplementary food for breastfeeding mothers who received breastfeeding counseling on infant’s growth and exclusive breastfeeding practice The subjects were 20 pregnant women in their third trimester and were monitored until delivery and were given supplementary food for 30 days. Single blind randomized controlled trial was used to group subjects into intervention group (n=10) that was given supplementary food containing torbangun flour, and control group (n=10) with no torbangun flour. All subjects were given breastfeeding counseling two times before delivery and three times during supplementary food was given. The study showed that breastfeeding counseling significantly increased the knowledge and attitude of respondents on exclusive breastfeeding. In the intervention group, the average score of knowledge increased from 59.1±22.4 to 94.1±6.9 (p<0.05), while the attitude increased from 65.8±11.4 to 94.1±8.8 (p<0.05). In control group, the average score of knowledge increased from 75.0±11.8 to 94.4±7.2 (p<0.05), while the attitude increased from 75.0±14.4 to 94.4±11.0 (p<0.05). Supplementary food containing torbangun flour significantly caused shorter time in regaining infant’s birth weight. The average time was 5.1±1.4 days for intervention group, while the control group was 7.0±2.4 days (p<0.05). The success rate of exclusive breastfeeding practice in the intervention group was 90%, while in the control group was 80%.Keywords: exclusive breastfeeding, supplementary food, torbangunABSTRAKTujuan penelitian adalah menganalisis pengaruh pemberian makanan tambahan fungsional berbasis tepung torbangun pada ibu yang mendapat konseling menyusui terhadap pertumbuhan bayi dan pemberian ASI eksklusif. Subjek penelitian adalah 20 orang ibu hamil pada trimester ketiga yang diikuti hingga melahirkan dan diberikan makanan tambahan selama 30 hari. Desain single blind randomized controlled trial digunakan untuk menentukan produk makanan tambahan yang diberikan kepada ibu yaitu kelompok intervensi (n=10) mendapat produk yang mengandung tepung torbangun dan kelompok kontrol (n=10) mendapat produk tanpa tepung torbangun. Seluruh subjek diberikan konseling menyusui dengan frekuensi dua kali sebelum ibu melahirkan dan tiga kali selama pemberian makanan tambahan. Hasil penelitian menunjukkan bahwa konseling menyusui signifikan meningkatkan skor pengetahuan dan sikap responden tentang ASI eksklusif. Kelompok intervensi, rata-rata skor pengetahuan dari 59,1±22,4 menjadi 94,1±6,9, skor sikap dari 65,8±11,4 menjadi 94,1±8,8 (p<0,05). Kelompok kontrol, rata-rata skor pengetahuan dari 75,0±11,8 menjadi 94,4±7,2, skor sikap dari 75,0±14,4 menjadi 94,4±11,0 (p<0,05). Pemberian makanan tambahan yang mengandung tepung torbangun berpengaruh signifikan terhadap waktu yang lebih singkat untuk mencapai kembali berat badan lahir bayi yaitu 5,1±1,4 hari untuk kelompok intervensi sedangkan kelompok kontrol 7,0±2,4 hari (p<0,05). Selama waktu pemberian makanan tambahan, keberhasilan praktek pemberian ASI eksklusif pada kelompok intervensi adalah 90% sedangkan kelompok kontrol adalah 80%.Kata kunci: ASI eksklusif, makanan tambahan, torbangun

PEMANFAATAN PREBIOTIK XYLOOLIGOSAKARIDA (XOS) DALAM PENGOLAHAN COOKIES FUNGSIONAL UNTUK KESEHATAN SALURAN PENCERNAAN PENYANDANG AUTIS Cahyuning Isnaini; Sri Anna Marliyati
Jurnal Gizi dan Pangan Vol. 10 No. 2 (2015)
Publisher : Food and Nutrition Society of Indonesia

ABSTRACTThis research was aimed to study the formulation of cookies enriched with prebiotics Xylooligosaccharides (XOS) as functional food for the health of the autism digestive tract. This research used complete randomized design. Selected formula was determined by the ability to grow lactic acid bacteria, fiber, and organoleptic test results. The main materials used were kepok bananas, corn flour, and prebiotic XOS which were safe for the gluten free casein free diet (GFCF). Selected cookies using the main ingredient in the form of banana flour by 67 g and 33 g of corn flour with the addition of 5% XOS prebiotic ingredients. Serving size of the selected prebiotic cookies was 50 g. Selected prebiotic cookies were able to meet 15.4% of energy needs, 2.3% of protein needs, 19.1% of fat needs, and 36.5% of carbohydrate needs. Selected prebiotic cookies could meet the claim of ‘contains fiber’.Keywords: autism, cookies, GFCF diet, prebioticsABSTRAKPenelitian ini bertujuan mempelajari formulasi pengolahan cookies yang diperkaya dengan prebiotik Xylooligosakarida (XOS) sebagai pangan fungsional untuk kesehatan saluran pencernaan penyandang autis. Desain penelitian ini menggunakan rancangan acak lengkap. Formula terpilih ditentukan berdasarkan kemampuan menumbuhkan bakteri asam laktat, kandungan serat, dan hasil uji organoleptik.Bahan utama yang digunakan adalah pisang kepok, tepung jagung, dan tepung prebiotik XOS yang aman untuk diet gluten free casein free (GFCF). Formula cookies prebiotik terpilih menggunakan bahan utama berupa tepung pisang sebesar 67 g dan tepung jagung 33 g dengan penambahan prebiotik XOS sebesar 5% adonan. Takaran saji cookies prebiotik terpilih adalah sebesar 50 g. Cookies prebiotik terpilih per takaran sajinya mampu memenuhi sebesar 15,4% kebutuhan energi, 2,3% kebutuhan protein, 19,1% kebutuhan lemak, dan 36,5% kebutuhan karbohidrat untuk anak usia 5-7 tahun. Cookies terpilih dapat memenuhi klaim ‘mengandung serat’.Kata kunci: autis, cookies, diet GFCF, prebiotik

FORMULASI, KANDUNGAN GIZI, DAN DAYA TERIMA KUE-KUE TRADISIONAL MAKASSAR BERBASIS TEPUNG PUPAE–MULBERRY (PURY) SEBAGAI MAKANAN BERGIZI MASA DEPAN Clara Meliyanti Kusharto; Trina Astuti; Aisyah Aisyah; Sri Anna Marliyati; Risti Rosmiati
Jurnal Gizi dan Pangan Vol. 10 No. 3 (2015)
Publisher : Food and Nutrition Society of Indonesia

ABSTRACTThe aims of this research was to formulate and improve the nutrient content and define of makassar traditional snack which was enriched with Pupae-mulberry (Pury) powder. Experimental study was conducted and proximate analysis was used to determine nutrient content of the product and acceptance test was used by hedonic test of 25-32 semi-trained panelists. This research produced three kinds of traditional snacks, namely Rampari sponge cake, Deppatori Pury, and Pury sticks. Based on organoleptic test product Deppatori was selected to develop further by mixing basic substances consist of rice flour, glutinous rice flour, brown sugar, sesame and water with pupae-mulberry (pury) powder. The formulas were F1 (pury powder 5%), F2 (pury powder 10%), and F3 (pury powder 15%). The study showed that by hedonic scale, the panel preferred F2 because the addition more than 10% of Pury powder will make texture harder. Hedonic quality scale indicated that F2 had characteristics yellowish brown color, taste and flavor close to neutral. Nutrient content of Deppatori Pury 10% (per 100 g) was water 7.92 g, ash 1.19 g, protein 5.80 g, fat 25.99 g, carbohydrates 67.02 g, energy 484 kcal, calcium 74.14 mg, iron 1.96 mg, phosporus 97.23 mg, respectively and result of microbiology test was 390 cfu/g. Protein contribution of Deppatori-Pury 10% per 100 g serving size to RDA of elderly was 9.4-10.4%. Therefore, two serving size is recommended for Deppatori-Pury as future food to reach 20% RDA protein.Keywords: acceptability, deppatori, makassar’s snack, pury powderABSTRAKTujuan penelitian adalah melakukan formulasi dan meningkatkan kandungan zat gizi serta daya terima kue-kue tradisional Makassar yang diperkaya tepung pupae-mulberry (Pury). Penelitian ini merupakan studi eksperimental yang melakukan analisis kandungan zat gizi secara proksimat dan uji penerimaan panelis (organoleptik) menggunakan uji hedonik oleh 25-32 orang panelis semi terlatih. Pembuatan kue tradisional menghasilkan tiga jenis produk yaitu bolu-sponge Rampary, Deppatori-Pury, dan Pury-Stick. Berdasarkan hasil uji organoleptik, satu produk perlu dikembangkan lebih lanjut yaitu Deppatori yang memiliki tingkat kesukaan terendah. Formulasi Deppatori-Pury dilakukan dengan mencampurkan bahan dasar yang terdiri atas tepung beras, tepung ketan, tepung pury, gula merah, wijen, dan air. Formula Deppatori-Pury terdiri atas F1 (tepung pury 5%), F2 (tepung pury 10%), dan F3 (tepung pury 15%). Pada uji hedonik, panelis lebih menyukai F2 yakni formula dengan penambahan tepung pury sebesar 10%, karena penambahan tepung pury yang semakin banyak akan membuat tekstur semakin keras. Hasil uji mutu hedonik juga menunjukkan bahwa F2 memiliki karakteristik warna cokelat kekuningan, rasa dan aroma yang netral, serta tekstur yang padat agak keras. Kudapan Deppatori-Pury 10% per 100 g mengandung kadar air 7,92 g, abu 1,19 g, protein 5,80 g, lemak 25,99 g, karbohidrat 67,02 g, energi 484 kkal, kalsium 74,14 mg, besi 1,96 mg, fosfor 97,23 mg. Hasil uji mikrobiologis 390 cfu/g. Kontribusi protein Deppatori-Pury 10% dengan takaran saji 100 g terhadap AKG untuk kelompok lansia sebesar 9,4-10,4%, sehingga untuk mencapai kadar protein 20% dari AKG dianjurkan untuk dikonsumsi sebanyak dua kali takaran saji sebagai makanan masa depan.Kata kunci: daya terima, deppatori-pury, kue makassar, tepung pury

APLIKASI SERBUK WORTEL SEBAGAI SUMBER Î²-KAROTEN ALAMI PADA PRODUK MI INSTAN Sri Anna Marliyati; Ahmad Sulaeman; Mega Pramudita Rahayu
Jurnal Gizi dan Pangan Vol. 7 No. 2 (2012)
Publisher : Food and Nutrition Society of Indonesia

ABSTRACTThe objective of this research was to study the use of carrot powder as a source of natural Î²-carotene in instant noodle. Four formulas were developed based on carrot powder level added into the formula (0%, 10%, 15%, and 20%). The carrot instant noodle was evaluated for sensory properties by 30 panelists. The best formula was analyzed for chemical properties, including proximate composition, dietary fibre, and Î²-carotene. The physical properties were analyzed in color, cooking time, elasticity, and water holding capacity. The experimental design applied terms of Complete Randomized Design. The result showed that instant noodle with 15% carrot powder was the best formula of carrot instant noodle. No significant difference in acceptance between this formula and commercial instant noodles. Product was composed of moisture content 7.75% (wb), ash 1.59% (d.b), protein 12.82% (d.b), fat 1.41% (d.b), carbohydrate 84.18% (d.b) and Î²-carotene 2 390 Î¼g/100 g (199 RE or 99.5 RAE/serving size). Carrot instant noodle had physical properties as cooking time was 3.5 minutes, the color was yellow-redish, elasticity properties was 162.22%, and water holding capacity was 143.89%. This noodle contribute above 15% RDA of vitamin A for the children aged 4â€”5 years.Key words: Î²-carotene, carrot powder, instant noodleABSTRAKTujuan penelitian ini adalah untuk mempelajari penggunaan serbuk wortel sebagai sumber beta karoten alami dalam mi instan. Empat formula dikembangkan berdasarkan jumlah serbuk wortel yang ditambahkan (0%, 10%, 15%, dan 20%). Mi instan wortel dievaluasi sifat organoleptiknya oleh 30 orang panelis. Formula terbaik dianalisis sifat-sifat kimianya meliputi komposisi, serat pangan, dan beta karoten, sedangkan sifat-sifat fisik yang dianalisis adalah warna, waktu masak, elastisitas, dan daya serap air. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap. Hasil penelitian menunjukkan bahwa mi instan dengan penambahan 15% serbuk wortel merupakan formula terbaik. Tidak ada perbedaan yang nyata dalam penerimaan antara mi instan formula ini dengan mi instan komersial. Produk mi instan ini mengandung air sebesar 7.75% (bb), abu 1.59% (bk), protein 12.82% (bk), lemak 1.41% (bk), karbohidrat 84.18% (bk) dan karoten 2 390 Î¼g/100 g (199 RE atau 99.5 RAE/takaran saji). Mi instan wortel mempunyai sifat-sifat fisik seperti waktu masak 3.5 menit, warna kuning kemerahan, elastisitas 162.22%, dan daya serap air 143.89%. Mi ini berkontribusi sebesar 15% terhadap Angka Kecukupan Gizi vitamin A untuk anak usia 4â€”5 tahun.Kata kunci: Î²-karoten, mi instan, serbuk wortel

PENERIMAAN DAN PREFERENSI RUMAH TANGGA DAN JASA BOGA TERHADAP MINYAK GORENG CURAH YANG DIFORTIFIKASI KAROTEN DARI RED PALM OIL (RPO) Sri Anna Marliyati; Tika Nurmalasari; Lilik Kustiyah; Drajat Martianto
Jurnal Gizi dan Pangan Vol. 7 No. 3 (2012)
Publisher : Food and Nutrition Society of Indonesia

The purpose of this research was to find out acceptance and preference of households and catering to non-branded cooking oil fortified with carotene from Red Palm Oil (RPO). The subjects in this study was 30 people respectively for each households and catering. Data was collected through interviews and discussions using questionnaires. Data of subjects acceptance and preference were analyzed using descriptive statistics and Friedman test. Average cooking oil used by household subjects was 0.185+0.070 kg/day and catering was 3.87+2.46 kg/day. Most households (73.3%) and catering (66.7%) could not accept cooking oil fortified with carotene from RPO due to its colour and aroma. Fortified cooking oil had orange colour and rotten aroma (of odor). More than half of households (66.7%) and catering (63.3%) could not accept the fried product using fortified cooking oil because of its yellow colour. Friedman test showed that there were differences in both subjects acceptance to nonfortified and fortified non-branded cooking oil (p<0.05). Both household and catering subjects preferred nonfortified cooking oil.

AKUMULASI LIPID HATI DAN PROFIL LIPID DARAH TIKUS Sprague Dawley YANG DIINTERVENSI MINYAK SUPER OLEIN DAN OLEIN Naufal Muharam Nurdin; Rimbawan Rimbawan; Sri Anna Marliyati; Drajat Martianto; Mawar Subangkit
Jurnal Gizi dan Pangan Vol. 11 No. 1 (2016)
Publisher : Food and Nutrition Society of Indonesia

The objective of this research was to analyze the effect of olein and super olein palm oil on blood lipid profile (total cholesterol, LDL cholesterol, HDL cholesterol, and triglyceride) and fatty liver condition of Sprague Dawley rats. The design used was pre and post test with control group design. The intervention run for 8 weeks using 20 rats which were divided into four treatments i.e: (1) standard-low fat feed and water (negative control/KN), (2) standard-low fat feed and dried egg yolk (positive control/KP), (3)standard-low fat feed and olein palm oil (B), and (4) standard-low fat feed and super olein palm oil (A). Results showed that blood lipid profile of rats at baseline were not different among treatment groups, while at midline super olein group has total cholesterol, triglyceride, and indirect LDL cholesterol lower than olein group. At endline, HDL and indirect LDL cholesterol of super olein group were different compared to olein group, while total cholesterol and triglyceride were not different between both groups. Super olein group had HDL cholesterol higher and indirect LDL cholesterol lower than olein group. Based on histopathology, lipid accumulation in the liver of Sprague Dawley rats in super olein group were lower than in olein group. The data showed that percentage of lipid droplet in super olein group (A) was 22.01%, while in olein group (B) was 40.43%.Keywords: blood lipid profile, fatty liver, palm oil, rats

PENGEMBANGAN PRODUK PANGAN DENGAN SUBSTITUSI RED PALM OIL SEBAGAI ALTERNATIF PANGAN FUNGSIONAL TINGGI BETA KAROTEN Avliya Quratul Marjan; Sri Anna Marliyati; Ikeu Ekayanti
Jurnal Gizi dan Pangan Vol. 11 No. 2 (2016)
Publisher : Food and Nutrition Society of Indonesia

The objective of this study was to develop a bagelen cookies with Red Palm Oil (RPO) substitution as an alternative of functional food high in beta carotene. Complete randomize design with level of RPO as a treatment was applied in this study to produce three substitution formulas and one basic formula. The selected bagelen was determined by sensory evaluation by considering the highest average value and level of RPO substitution. Bagelen with 42% Red Palm Oil (F3) was preferred by 70% panelist. This formula contained 3.11% water, 0.94% ash, 26.72% fat, 41.95% saturated fatty acids and 35.07% unsaturated fatty acids, 8.53% protein, 60.70% carbohydrate, 18.29 ppm (mg/kg) Î²-carotene, antioxidant activity 75.11% with AEAC value was 43.44 mg/100 g. With its high beta carotene as natural antioxidants, this product may be classified as functional food that are beneficial to health for preventing atherosclerosis.

EFEK INTERVENSI BUAH TAKOKAK (Solanum torvum Swartz) TERHADAP KADAR SUPEROKSIDA DISMUTASE ERITROSIT DAN 8-ISOPROSTAN SERUM PADA WANITA DEWASA GEMUK Putri Novitasari; Sri Anna Marliyati; Evy Damayanthi
Jurnal Gizi dan Pangan Vol. 11 No. 2 (2016)
Publisher : Food and Nutrition Society of Indonesia

This study aimed to assess the effect of polyphenols in turkey berry fruits on level of antioxidant enzyme (erythrocyte superoxide dismutation [SOD]) and oxidative stress marker (serum 8-isoprostane) in obese adult women. The study was quasi experimental trial with cross-over design. Eight obese women subjects in Benteng Village-Ciampea, Bogor District, West Java were randomly assigned to a control group (n=4), and a turkey berry group (n=4) for 2 x 1 week daily treatment with a one week wash-out period between treatment periods. Turkey berry group consumed home diet and Â±160 g of cooked turkey berry (as a side dish or snack) while the control group consumed only home diet. A food record consumption data was collected twice each week. Blood samples were obtained in the morning at day 1, 8, 15, and 22 of interventions and analyzed for the level of erythrocyte SOD and serum 8-isoprostane. The results showed that the different levels of erythrocyte SOD between post and pre intervention on turkey berry groups was not significantly different compared to the control group (p=0.607). Whereas, the different level of serum 8-isoprostane between post and pre intervention on turkey berry group in which decreasing was significantly different from the level on control group which was increasing (p<0.05). It seems that daily consumption of cooked turkey berry fruits can improve oxidative stress condition.

PENGEMBANGAN PRODUK YANG BERPOTENSI SEBAGAI MINUMAN FUNGSIONAL UNTUK PENDERITA PRAHIPERTENSI Sri Yuni; Siti Madanijah; Budi Setiawan; Sri Anna Marliyati
Jurnal Gizi dan Pangan Vol. 11 No. 2 (2016)
Publisher : Food and Nutrition Society of Indonesia

This study aimed to develop a functional beverage for patients with prehypertension. Raja Bulu banana (Musa paradisiaca L.) and Wilis variety of soy beans (Glycine max L.) are used as ingredients for functional beverages production. This study used a completely randomized design and the treatments were given in three formulas with different proportion of soy milk (mL) and banana (g), namely F1 (1000:250), F2 (1000:350), and F3 (1000:500). The results of Kruskal-Wallis test showed that the average preference of colour, flavor, taste, and viscosity characteristics among the three formulas were not significantly different (p>0.05). The most preferred functional beverage formula was F3, chosen by 88.00% of panelists. One serving size (300 mL) of F3 functional beverage contained 149 kcal energy, 34.68 g carbohydrates, 1.91 g protein, 0.24 g fat, 3.95 g dietary fiber, 26.76 g total sugars, 7.00 mg sodium, 401.20 mg potassium, 13.84 mg calcium and 42.16 mg magnesium. Therefore, the product is potential to be a functional beverage alternatives, especially for prehypertension patients.

Substitusi tepung kacang merah meningkatkan kandungan gizi, serat pangan, dan kapasitas antioksidan beras analog sorgum A'immatul Fauziyah; Sri Anna Marliyati; Lilik Kustiyah
Jurnal Gizi dan Pangan Vol. 12 No. 2 (2017)
Publisher : Food and Nutrition Society of Indonesia

The objectives of this research were to determine the formula of sorgum artificial rice (SAR), analyze nutrient and fiber content, and antioxidant capacity of SAR each formula and find the best formula of SAR. The artificial rice was made of sorgum flour (substituted by red kidney bean flour (RKF) for 5% (F1), 10% (F2), and 15% (F3)), water, porang flour, GMS (gliserine monostearate), and soy protein isolate. Nutrient content and antioxidant capacity were analyzed using AOAC and spectrophotometry method. Based on the rank of nutrient, fiber content, and antioxidant capacity, the best formula was F3 which its moisture, ash, protein, fat, carbohydrate, and energy content were 6.75%, 1.37%, 15.50%, 1.19%, 75.19%, and 373.52 kcal/100 g, respectively. Soluble and insoluble fiber content of F3 each was 4.88% and 7.26%. Antioxidant capacity of F3 were 113.93 mg vitamin C/100 g.Â Substitution level of RKF on SAR significantly (p<0.05) increased content of ash, protein, fat, carbohydrate, energy, fiber, and antioxidant capacity of the SAR.

Co-Authors . Mervina A'immatul Fauziyah Adi Winarto Ahmad Sulaeman Aini Aqsa Arafah Aisyah Aisyah Aisyah Nurhusna Aji Nugraha Alfia Ansarullah Ali Khomsan Angga Rizqiawan Avliya Quratul Marjan Bambang Pontjo Priosoeryanto Bibi Ahmad Chahyanto Budi Setiawan Budi Setiawan Budi Setiawan Budi Setiawan Budi Setiawan Budi Setiawan Cahyuning Isnaini Chairunnisa Utami Pratiwi Clara M. Kusharto Clara Meliyanti Kusharto Clara Meliyanti Kusharto Clara Meliyanti Kusharto Dadan Rohdiana Dadang Sukandar Daniel Pratama Sianturi Darningsih, Sri Deddy Muchtadi Deddy Muchtadi Deni Surya Kencana Dewi Kartika Sari Dewi Ratih Agungpriyono Deya Silviani Dian Ekawati Dodik Briawan Drajat Martiano Drajat Martianto Endang Rohmawati Eny Palupi Evy Damayanthi Fahrul Rozi Faisal Anwar Fajria Saliha Puspita Prameswari Firdaus Firdaus Firdaus Firdaus Fuadini Therik Hadi Riyadi Handaru Tri Mulyono Hardinsyah . Harianti, Rini Herviana Ferazuma Hidayat Syarief Hidayat Syarief Hidayat Syarief I wayan Teguh Wibawan Ikeu Ekayanti Ikeu Ekayanti Ilmi, Ibnu Malkan Bakhrul Indah Yuliana Iskandar Mirza Katrin Roosita Katrin Roosita Latifah Darusman Latifah K Darusman Latifah K. Darusman Leily Amalia Lilik Kustiyah Lilik Noor Yuliati MADE ASTAWAN MARDHIATI, RETNO Mega Pramudita Rahayu Megawati Simanjuntak Melly Latifah Mokhamad Fahrudin Muhammad Nuzul Azhim Ash Siddiq Muhilal . Naufal Muharam Nurdin Neysa Rucita Nur Rahman Nurdin Nurdin Nurjannah Dongoran Nurnashriana Jufri Putri Novitasari Reni Novia Retnaningsih Retnaningsih Retno Mardhiati Rimbawan , Rini Nurindarwati Risti Rosmiati Rizal Damanik Rizal Damanik Siti Madanijah Siti Madanijah Siti Madanijah Sri Yuni Subangkit, Mawar Sumali M Atmojo TATI NURHAYATI Tetty Herta Doloksaribu Tika Nurmalasari Tommy Marcelino Gantohe Trina Astuti Ulfa Purnamasari Purnamasari Wilda Yunieswati Wiwin Winarsih Wiwit Estuti Yayat Heryatno Yuni Nurwati

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