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All Journal Jurnal Teknologi Dan Industri Pangan Journal of Innovation and Applied Technology Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian agriTECH Pro Food Industria: Jurnal Teknologi dan Manajemen Agroindustri Majalah Ilmiah Pengkajian Industri Food Science and Technology Journal (Foodscitech) Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)
Erni D.Sofia Murtini
Universitas Brawijaya
Aerospace Engineering Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Transportation Other

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Isolation and Identification of Microorganism in Brown Sorghum Tempeh (Sorghum bicolor) and Its Potency for Degrading Starch and Protein. Andayani, Pratidina; Wardani, Agustin Krisna; Murtini, Erni Sofia
Jurnal Teknologi Pertanian Vol 9, No 2 (2008)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Brown sorghum (Sorghum bicolor) is rarely used for food product due to lower digestibility level of starch and protein compared to other cereal. Fermentation is one of the method for increasing the cereal digestibility. The fermentation can be optimized when the condition are under controlled. To achieve such kind of condition, the contribution of a certain microorganism should be identified. Thus, the aim of this research was to isolate and to identify the microorganism during sorghum fermentation. Furthermore, the potency of isolates for degrading the starch and protein was also investigated. The isolation and identification of microorganism in sorghum tempeh resulted 25 isolates of lactic acid bacteria from genus Lactococcus sp, Enterococcus sp or Streptococcus sp, 10 isolates of yeast from genus Saccharomyces sp, and 1 isolate of mold from genus Rhizopus sp. Three isolates showed the potency for degrading starch i.e. two isolates of lactic acid bacteria and one isolate of mold. The potency for degrading protein was shown by mold isolate. It was found that the amylolytic activity of two bacteria isolates were 0.401 U/ml and 0.343 U/ml, whereas mold isolate was 2.406 U/ml. Mold isolate showed proteolytic activity of 1.007 U/ml.Keywords: sorghum, isolation, identification, microorganism, starch, protein
Viability of Immobilized Probiotic Bacteria, Bifidobacterium bifidum, Lactobacillus acidophilus and Lactobacilus casei, in an Emulsion of Corn and Their Survival in Subsequent Treatments Maligan, Jaya Mahar; Kusnadi, Joni; Murtini, Erni Sofia
Jurnal Teknologi Pertanian Vol 7, No 3 (2006)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The effectiveness of corn oil emulsion as a protective agent for immobilization of probiotic bacteria cells, B. bifidum, L. acidophilus and L. casei and subsequent treatments, i.e. various conditions of storage and processing, was studied. The immobilized cells were subjected to each of the following: storage conditions at low temperatures 4 ± 1 oC and -10 ± 1 oC, at low pH (pH 1.0 and 2.0), bile salts 2% and processing conditions (25% sucrose solution. 10% brine, and heat treatment up to 80 oC). The statistical approach employed in the experiment was the Post Test Only with control Group Design and a paired sample test was then conducted. The results showed that the viability of the tested probiotic bacteria cells varied with the type of bacteria and conditions of storage processing. The immobilization of probiotics in corn oil emulsion has significant effect on the viability of B. bifidum, L acidophilus and L. casei subjected to temperature of -10 ± 1 oC, at low pH (1.0 and 2.0), heating process and 10% brine. Immobilization process has no significant effect on the viabilities of L. acidophilus and L. casei stored at -10 ± 1 oC, of B. bifidum  subjected to bile salts 2% and 25% sucrose solution. Immobilization process in corn oil emulsion was able to retain the probiotics viability as many as 1.12-4.23 log. Therfore, it can be concluded that an emulsion of corn oil is suitable for immobilization media for B. bifidum, L. acidophilus and L. casei protection them during storage at low temperatures, GI tract condition and above mentioned processing conditions. Keywords: Probiotics, viability, immobilization, corn oil emulsion
Characterization of Physical, Chemical and Functional Properties of Flour of Locally Grown Wheat Murtini, Erni Sofia; Susanto, Tri; Kusumawardani, Ratih
Jurnal Teknologi Pertanian Vol 6, No 1 (2005)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

It was reported that a group of experts in 2000 had successfully adapted some Indian wheat varieties in Indonesia. After a series of trial in 15 Provinces, they claimed that some varieties showed promising yields, up to 3,5 ton per hectare, a level that was definitely higher than those yielded in its original habitat. Despite the success, there has not been a report on characteristic of its flour. The study was therefore conducted to evaluate physical and chemical properties as well as its functional properties of the flour processed from there locally grown Indian wheat varieties so called Dewata, Selayar and Nias, and to compare them to those of known wheat varieties i.e. Australian Hard Wheat (AHW) and Australian Standard Wheat (ASW) The properties assessed include the weight per 1000 of seeds, proximate composition, and some rheological properties, and were carried out on a group of samples taken randomly. The data were then analyzed by means of Analysis of Variance and subsequently followed by Duncan’s Multiple Range Test to see if any difference amongst the varieties. The results showed that Nias wheat variety has a comparable weight of seed than that of AHW and ASW, while the ones of Selayar and Dewata are somewhat higher. Based on the protein content, Dewata which contains 11,63% protein may be classified as a high protein group of wheat, similar to AHW (11% protein), while the other two varieties containing about 10% protein fall into a medium-level protein group. The ASW varieties belongs to low protein wheat since it contains only 8,44% protein. However, the farinograph, extensograph and alveograph test indicated that the flour of the locally grown wheat possesses a less desirable gluten quality.   Key Words: locally grown wheat variety, characterization
Extraction and Stability of Betacyanin from Blood Leaf (Study on Water to Ethanol Ratio and Extraction Temperature) Khuluq, Ahmad Dhiaul; Widjanarko, Simon Bambang; Murtini, Erni Sofia
Jurnal Teknologi Pertanian Vol 8, No 3 (2007)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The aim of this research was to know the temperature’s influence and the solvent comparison (water:ethanol) on the betacyanin extract properties from blood leaf. The research was also aimed to know the stability of betacyanin extract toward temperature, pH, oxidant, and light of the best treatment. This research was conducted in two factorial randomized block design. The first factor was extraction temperature (4oC, 30oC and 60oC) and the second factor was water to ethanol ratio (8:2, 5:5, and 2:8 (v/v). Each treatment combination was conducted in triplication. The result of this research was analyzed using ANOVA, followed by 5% LSD test. If it had interaction, it would be continued by DMRT 5% test. The best treatment was tested using De Garmo effectiveness index. The best characteristic of extract was obtained from the water to ethanol ratio of 5:5 and extraction temperature of 30oC. Extract had physic-chemical properties as follows: betacyanin content of 45,81 mg/100 g, yield of 81,05%, ethanol residue of 0,099%, pH of 6,68, and color intensity L* of 24,4; a* of 4,7; and b* of 7,9. The stability of extract decreased as well as the increasing of heating temperature, oxidant concentration (H2O2), and duration of lamp rays radiation, and the extract stability increased at pH 5Keywords: Betacyanin, solvent, temperature, stability
Antioxidant Activity of Carotene-rich Sweet potato Extracted with an Hexane-Ethanol Solvent mixture Nareswari, Nadia; Estiasih, Teti; Murtini, Erni Sofia
Jurnal Teknologi Pertanian Vol 7, No 3 (2006)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

<p style="text-align: justify;">A study was conducted to assess the antioxidant activity of carotene-rich sweet potato extracted with various ratios of solvent mixture hexane and ethanol. The respective ratios of solvent mixture hexane to ethanol were 4:0, 3:1, 2:2, 1:3 and 0:4. Observations were made on the colour parameter value, beta carotene, phenol content and antioxidant activity i.e radical scavenging and peroxide inhibition activities.</p> <p style="text-align: justify;">The radical scavenging activity of the extract varied with the ratio of the solvent found at the hecane to ethanol ratio of 1:3 (89.744%), followed by the ration of 2:2 (88.539%), 4:0 (87.305%), 3.1 (86.923%) and 0:4 (83.897%). Based on the value of EC50 and the ability to react with radicals, the extract of hexane to ethanol 1:3 and 0:4 were the two best in the radical scavenging activity, as shown by the correlation coefficient of 74.9%.</p> <p style="text-align: justify;">Similarly, the peroxide formation inhibition activity also varied with the ration of the solvent i.e. 61.126% (2:2), followed by 53.035% (1:3), 50.127% (0:4), 43.561% (3:1) and 36.046% (4.0). It seems that the carotenoids were the most influenced factor to the peroxide formation inhibition activity, as shown by the correlation coefficient of 63.4%.</p><p>Keywords: Carotene-rich sweet potato, ratio of hexane:ethanol, antioxidant activity</p>
Antioxidant Activity of Extracts Obtained by Applying Various Solvents to the Local Brown Sorghum (Sorghum bicolor) Bran Dewi, Juwita Ratna; Estiasih, Teti; Murtini, Erni Sofia
Jurnal Teknologi Pertanian Vol 8, No 3 (2007)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

A completely randomized design experiment was conducted to determine the antioxidant activity of bran extracts obtained by applying various solvents to the local brown sorghum grain. Four types of technical grade of solvents were employed, namely aquadest, ethanol 96%, methanol 98% and acetone 98%. Each bran extract was obtained by shaking for 8 hrs in a single solvent, respectively. The extract was vacuum dried prior to use. The antioxidant activity of the extract was assessed by determining its ability for free radicals (DPPH) scavenging and for the ability for oxidation inhibition of a particular fatty acid with ferric thiocyanate.The results indicated that the levels of phenols, tannin and anthocyanin, varied with the solvent and the methanol extract contained the highest level of total phenols (55.7%). The highest radical scavenging activity was found at a concentration of 400 ppm. The methanol extract (400 ppm) showed the highest EC50 value (81,5 %), which was slightly lower than that of BHT. The order of oxidative inhibition, from the highest one, was the extracts of methanol > ethanol > acetone > aquadest. The value of the methanol extract was almost comparable the one of BHT. Both the scavenging activity and oxidative inhibition were correlated positively with the levels of tannin and other phenols, but negatively correlated with the anthocyanin content.Keywords: brown sorghum, bran extracts, antioxidant activity
INOVASI BUBUR INSTAN BERBASIS TEPUNG KIMPUL (XANTHOSOMA SAGITTIFOLIUM) DAN TEPUNG KEDELAI HITAM (GLYCINE SOJA) (KAJIAN PROPORSI TEPUNG DAN PENAMBAHAN AGAR) Kasih, Geugeut Zahra; Murtini, Erni Sofia
Jurnal Teknologi Pertanian Vol 18, No 3 (2017)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

ABSTRAKBubur instan saat ini menjadi salah satu alternatif untuk memenuhi kebutuhan energi dan nutrisi tubuh. Umumnya bubur instan dibuat dari tepung beras, namun penelitian ini menggunakan kimpul dan kedelai hitam sebagai bahan baku. Penelitian bertujuan untuk mengetahui pengaruh proporsi tepung kimpul dan tepung kedelai hitam serta penambahan agar terhadap sifat fisikokimia dan organoleptik bubur instan, juga untuk mendapatkan perlakuan terbaik dari faktor-faktor tersebut. Penelitian menggunakan Rancangan Acak Kelompok (RAK), dengan 2 faktor yaitu faktor I proporsi tepung kimpul dengan tepung kedelai hitam (50%:50%, 60%:40%, 70%:30%), serta faktor II penambahan agar (1% dan 2% dari berat tepung) dengan empat kali ulangan. Data dianalisa dengan ANOVA (Analysis of Variance). Pemilihan perlakuan terbaik menggunakan metode Multiple Attribute. Pengujian organoleptik (uji hedonik) dianalisa menggunakan Friedman Test. Perlakuan terbaik diperoleh pada proporsi tepung kimpul:tepung kedelai hitam sebesar 70:30 dan konsentrasi agar 2% dengan karakteristik kadar air 9.87%; kadar abu 7.10% bk ; kadar protein 30.39% bk ; kadar lemak 5.05% bk; kadar karbohidrat 57.46% bk; daya rehidrasi 7.50 ml/g; waktu rehidrasi 62.50 detik/5 g; warna kecerahan (L*) 0.19; warna kemerahan (a*) 0.53; dan warna kekuningan 15.20ABSTRACTInstant porridge is currently one of the alternative to meet energy and nutrients needs of the human body. Instant porridge is generally made from rice flour, but this study uses cocoyam and black soybeans as basic materials. The study aims to determine the effect of the cocoyam and black soybean flour proportion and agar addition toward the physicochemical and organoleptic properties of instant porridge, also to obtain the best treatment of these factors. This research uses a factorial randomized block design with two factors. The first factor is the proportion of cocoyam flour and black soybean flour (50%:50%; 60%:40%; 70%:30%) and the second factor is agar addition (1% and 2% of flour weight) with four replications. Data are analyzed by ANOVA (Analysis of Variance). Organoleptic test (hedonic test) is analyzed by Friedman Test. Multiple attribute method is used to select the best treatment. The best treatment is obtained from the proportion of cocoyam flour:black soybean flour at 70:30 with 2% agar. It has an average value of the water content at 9.87%; 7.10% bk ash content; 30.39% bk protein content; 5.05% bk fat content; 57.46% bk carbohydrate content; 7.50 ml/g rehydration strength; 62.50 s/5 g rehydration time; brightness (L*) at 0.19; redness (a*) at 0.53; and yellowness (b*) at 15.20
OPTIMASI PROSES PEMANASAN OHMIC TERHADAP PERUBAHAN WARNA DAN TOTAL MIKROBA SARI BUAH MANGROVE (SONNERATIA CASEOLARIS) dewi, erika arisetiana; Sofia, Erni Murtini; Lastriyanto, Anang
Jurnal Teknologi Pertanian Vol 18, No 1 (2017)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2017.018.01.7

Abstract

ABSTRAKMetode pemanasan pada pengolahan sari buah umumnya menggunakan pemanasan konvesional yang menyebabkan perubahan gizi dan sensori. Pemanasan ohmic merupakan alternatif untuk mempertahankan mutu dan meminimalkan kerusakan produk pangan. Penelitian ini bertujuan untuk memperoleh kondisi pemanasan ohmic yang optimal untuk meminimalkan perubahan warna dan menurunkan total mikroba sari buah mangrove. Optimasi dilakukan dengan metode Respons Surface Method (RSM) menggunakan rancangan Central Composite Design (CCD) dengan variabel bebas yaitu suhu dan waktu pemanasan dan respon yang diamati perubahan warna dan total mikroba. Respon perubahan warna mengikuti persamaan model kuadratik Y = +15.10 + 4.30A + 0.95B + 0.75AB + 2.98A2 + 0.96B2 dengan R2 0.9912, dan respon total mikroba Y = +120 – 27.37A – 33.41B + 10AB + 35A2 + 15B2 dengan R2 0.9811. Titik optimum suhu pemanasan 63.15 oC dan waktu pemanasan selama 62.87 detik dengan nilai desirability 0.951, respon perubahan warna 14.62 dan respon total mikroba 1.1 x 102 koloni/ml. Tingkat ketepatan hasil verifikasi respon dengan prediksi optimum adalah 96.25% untuk respon warna, dan 99.16% untuk respon total mikroba. Hasil uji lanjut sari buah mangrove dengan pemanasan ohmic memiliki kandungan vitamin C 27.66 mg/100 ml, L* 71.9 ± 0.50, -a -6.4 ± 4.50, +b 32.8 ± 1.60, ΔE 6.2 ± 7.45, dan total mikroba 1.2 × 102 koloni/ml. Nilai pH 3.00-3.06, viskositas 30-35 Cp, total padatan terlarut 17% Brix, kadar total gula 18.21% dan tidak menunjukkan adanya cemaran bakteri coliform dan E.Coli ABSTRACTHeating method for fruit extract processing generally use conventional heating that cause the change of nutrient and sensory. Ohmic heating become an alternative to maintain quality and minimize failure of food product. The aim of this study is knowing optimal condition of ohmic heating to minimize discoloration and decrease total microbe in mangrove fruit extract. The optimization used Response Surface Method (RSM) with Central Composite Design (CCD), dependent variables consist of temperature and heating time. The color changing response followed quadratic model equation Y = +15.10 + 4.30A + 0.95B + 0.75AB + 2.98A2 + 0.96B2 with R2 0.9912, and total microbe Y = +120 – 27.37A – 33.41B + 10AB + 35A2 + 15B2 with R2 0.9811. The optimum heating temperature is 63.15 oC and heating time 62.87 seconds with desirability value 0.951, discoloration response 14.62 and total microbe response 1.1 x 102 colony/ml. The accuracy level between response verification result and optimum prediction was 96.25% for color response and 99.16% for total microbe response. Result of continued test (Tukey test) for mangrove fruit extract with ohmic heating were vitamin C content 27.66 mg/100 ml, L* 71.9±0.50, -a -6.4 ± 4.50, +b 32.8 ± 1.60, ΔE 6.2 ± 7.45 and total microbe 1.2 × 102 colony/ml. pH value 3.00-3.06, viscosity 30–35 Cp, total solid dissolved 17% Brix, total sugar content 18.21%, and showed there was no coliform and E. coli bacteria 
INOVASI PRODUK CITRUS INFUSED HONEY TEA DENGAN PENAMBAHAN ROSELA (HIBISCUS SABDARIFFA LINN.) (KAJIAN KONSENTRASI ROSELA DAN LAMA INFUSING) Kurniasari, Anastasia Intan; Murtini, Erni Sofia
Jurnal Teknologi Pertanian Vol 18, No 1 (2017)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

ABSTRAKCitrus infused honey tea di Indonesia merupakan produk inovasi dari pengolahan madu yang diharapkan dapat memberikan manfaat yang lebih besar dibandingkan produk turunan madu lainnya. Rosela ditambahkan untuk meningkatkan kualitas kenampakan dan memberikan warna merah alami pada produk. Tujuan penelitian ini untuk mengetahui pengaruh serta kombinasi konsentrasi rosela dan lama infusing pada kualitas citrus infused honey tea serta mengetahui karakteristik fisikokimia perlakuan terbaik citrus infused honey tea. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan 2 faktor, yaitu konsentrasi rosela (10%, 15%, dan 20%), serta lama infusing (1 hari dan 7 hari). Perlakuan terbaik ditentukan dengan metode Zeleny. Hasil penelitian menunjukkan bahwa konsentrasi rosela, lama infusing, dan interaksinya berpengaruh nyata terhadap parameter organoleptik. Perlakuan terbaik diperoleh pada konsentrasi rosela 15% dan lama infusing 7 hari. Karakteristik perlakuan terbaik pekatan citrus infused honey tea meliputi warna (L* 28.3; a +17.6; b +3.9), TPT 66.27%, viskositas 11.210 cps, kadar air 30.37%, vitamin C 35.66 mg/100 g, total gula 58.30%, aktivitas antioksidan 965.3 ppm, dan pH 2.7. Seduhannya memiliki karakteristik warna (L* 38.9; a +12.9; b +5.6), TPT 14.27%, vitamin C 14.08 mg/100 g, total gula 17.06%, aktivitas antioksidan 3370 ppm, dan pH 2.9 ABSTRACTCitrus infused honey tea in Indonesia is a product of honey processing innovation which is expected to provide greater benefits than existing others derivatived honey products. Roselle added to improve appearance and give the red color products. The purpose of this study is to determine the effect and the combination of concentration of rosela and the period of infusing in producing citrus infused honey tea and to know the physicochemical characteristics of the best treatment of citrus infused honey tea. This study was using Complete Random Design method (RAL) factorial with two factors, namely concentration of roselle (10%, 15%, and 20%), and period of infusing (1 day and 7 days). The best treatment is determined with Zeleny method. The result showed that concentration of roselle, period of infusing, and its interaction influences significantly the organoleptic parametrics. The best treatment was obtained by roselle concentration of 15% and the period of infusing for 7 days. Characteristics of the best treatment of citrus infused honey tea consists of color (L* 28.3; a +17.6; b +3.9), TDS 66.27%, viscosity 11.210 cps, water content 30.37%, vitamin C 35.66 mg/100 g, total sugar 58.30%, antioxidant activity 965.3 ppm, and pH 2.7. The infusion has characteristics of colors (L* 38.9; a +12.9; b +5.6), TDS 14.27%, vitamin C 14.08 mg/100 g, total sugar 17.06%, antioxidant activity 3370 ppm, and pH 2.9
Karakteristik (Total Flavonoid, Total Fenol, Aktivitas Antioksidan) Ekstrak Serbuk Daun Sirih Merah (Piper crocatum Ruiz & Pav.) Prayitno, Sutrisno Adi; kusnadi, joni kusnadi; Murtini, Erni Sofia
Food Science and Technology Journal (Foodscitech) Vol. 1 No. 2 Desember 2018
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (110.592 KB) | DOI: 10.25139/fst.v1i2.1355

Abstract

Sirih merah (Piper crocatum Ruiz & Pav.) merupakan tanaman yang tumbuh di Indonesia yang memiliki manfaat sebagai tanaman herbal. Manfaat daun sebagai tanaman herbal karena memiliki senyawa aktif yang dapat digunakan sebagai senyawa dalam metabolisme di dalam tubuh tumbuhan. Senyawa aktif tersebutdapat dianalisis dengan berbagai cara. Tujuan dari penelitian ini adalah untuk mengetahui kandungan total flavonoid, total fenol dan aktivitas antioksidan (IC50) ekstrak etanol daun sirih merah. Ektraksi daun sirih merah dilakukan dengan metode maserasi menggunakan etanol 50 dan 70%. Analisis total flavonoid dan kandungan total fenol dilakukan dengan metode Folin ciocalteau, sedangkan aktivitas antioksidan ditentukan menggunakan metode DPPH. Hasil penelitian menunjukan bahwa senyawa total flavonoid dari ekstrak etanol50% berkisar 155,27 mg QE/g, sedangkan kandungan total fenol sebesar 142,56 mg GAE/g. Pada ekstrak etanol 70% total flavonoid sebesar 168,33 mg QE/g dan total fenol sebesar 157,61 Mg GAE/g. Adapun rata–rata aktivitas antioksidan (IC50) pada ekstrak etanol 50% adalah 132,52 ppm dan pada ekstrak etanol 70%sebesar 129,11 ppm.
Co-Authors . Qomarudin Adhima Adhamatika AGUSTIN KRISNA WARDANI Ahmad Dhiaul Khuluq Ahmad Subagio Aji Sutrisno Aly Akbar Anang Lastriyanto Anastasia Intan Kurniasari, Anastasia Intan Andina Kristy Novitasari Anisa Leksono Arfat Gati Radite Az Zahra Nur An Shilbi Benediktus Hendra Perkasa Djafar , M. Jusuf Elok Waziiroh Ericha Nurvia Alami erika arisetiana dewi, erika arisetiana Faradilla Ramadhani Geyka Ken Sadewa Harianto Harianto Harianto Harianto Harijono Harijono Heri Purwoto Heri Purwoto Hesti Ramdayani Irawan Setya Wardhana Irsyad Ramadhan Ismawanti , Ratih Dwi Istiqomaturrosyidah Istiqomaturrosyidah Jaya Mahar Maligan Joni Kusnadi Juwita Ratna Dewi Kasih, Geugeut Zahra KIKI FIBRIANTO kusnadi, joni kusnadi kusnadi, joni kusnadi Laila Yum Wahibah Lintang Ayu Nisa Trifany M. Iqbal Prawira-Atmaja M. Jusuf Djafar Marningsih Doko Patty Muhammad Fitri Aji Nugroho Nadia Nareswari Nanda Triachdiani Nur Oktavia Suci Lestari Pratidina Andayani Purwoto , Heri Putri , Widya Dwi Rukmi Putri, Destiana Adinda Ratih Dwi Ismawanti Ratih Dwi Ismawanti Ratih Kusumawardani Riyadlul Akbar Rizky Ayu Diella Calista Sabilla, Nurrahmah Fitra Sarah Sri Damayanti SIMON BAMBANG WIDJANARKO Siti Narsito Wulan Sri Hastuti Sudarminto Setyo Yuwono Sulthon Fathoni Sutrisno Adi Prayitno Syarifa Ramadhani Nurbaya Teti Estiasih Tiara, Eta Imeida Tri Susanto Wenny Bekti Sunarharum Widya Dwi Rukmi Putri Wulandari, Eka Shinta Yunindya, Rizka Prima