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PENGANEKARAGAMAN PENGOLAHAN UBI JALAR UNTUK PENGEMBANGAN INDUSTRI RUMAH TANGGA DAN MASYARAKAT PEDESAAN DIVERSIFICATION OF SWEET POTATO PROCESSING TO DEVELOP HOME INDASTRY AND RURAL COMMUNITY Aini, Nur
Pembangunan Pedesaan Vol 2, No 3 (2002)
Publisher : Pembangunan Pedesaan

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

Abstract

Dengan meningkatnya industri pangan dan industri lain yang menggunakan tepung terigu, maka kebutuhan tepung terigu juga meningkat. Untuk keperluan tersebut, Indonesia banyak mengimpor terigu sehingga membebani keuangan negara. Oleh karena itu berbagai upaya untuk memenuhi kebutuhan akan terigu merupakan tantangan dan peluang yang baik untuk pengembangan produk lokal. Salah satu jenis bahan pangan yang potensial sebagai pengganti terigu adalah tepung ubi jalar. Produksi ubi jalar di Indonesia pada tahun 2001 mencapai 1.707.348 ton. Penggunaan tepung ubi jalar masih terbatas sehingga perlu ada upaya perluasan pengetahuan mengenai pengolahan tepung ubi jalar menjadi bermacam macam produk. Dengan berbagai teknik pengolahan yang tepat, tepung ubi jalar dapat dibuat menjadi bermaca –macam produk seperti yang dapat dibuat dari terigu, dengan mengganti sebagian atau seluruh bagian terigu dengan tepung ubi jalar. Produk yang dapat disubstitusi sebagian adalah roti tawar, sedangkan produk-produk lain seperti kue-kue basah cookies atau mie dapat dibuat dari tepung ubi jalar 100 persen. Usaha pengolahan ini dapat dilakukan pada industri skala rumah tanggaa tau industri kecil. Dengan adanya usaha ini diharapkan dapat lebih mengkatkan nilai tambah ubi jalar sehingga dapat memperbaiki status ekonomi maupun status social masyarakat pedesaan.
POTENTIAL ADDITION OF Lactobacillus casei AND FLOUR OF AMBON BANANA TO INHIBIT PATHOGENS AT YOGURT Handayani, Isti; Aini, Nur
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Vol 6, No 2 (2021): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v6i2.5008

Abstract

This study aims to determine the effect of Lactobacillus casei and Ambon banana flour on the viability of lactic acid bacteria and inhibition of pathogens in yogurt. The studies used the Randomized Block Design (RBD) 2 factor, starter type and ambon banana flour concentration. The starters type consisting of Streptococcus thermophillus and Lactobacillus bulgaricus; S. thermophilus, L. bulgaricus and L. casei.  The banana flour concentration consisting of 0; 2.5; 5.0; 7.5 and 10%. Analyzed used one-way ANOVA and continued with Duncan's Multiple Range Test. Variables observed including the viability of lactic acid bacteria, inhibition of pathogen (Escherichia coli and Staphylococcus aureus), and yogurt preference. The results showed that the addition of L. casei to yogurt cultures decreased the viability of lactic acid bacteria and inhibition of E. coli but increased inhibition of S. aureus. Increasing the concentration of banana flour causes increased viability of lactic acid bacteria, inhibiting against E. coli and S. aureus. The highest lactic acid bacteria viability has resulted in 10% banana flour concentration. Yogurt without the addition of banana flour cannot inhibit E. coli and S. aureus. Increasing the concentration of banana flour added to yogurt causes a decrease in preference.
CHARACTERISTICS OF WHITE CORN NOODLE SUBSTITUED BY TEMPEH FLOUR [Karakteristik Mi Jagung Putih dengan Substitusi Tepung Tempe] Nur Aini; V. Prihananto; S. Joni Munarso
Jurnal Teknologi dan Industri Pangan Vol. 23 No. 2 (2012): 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 (321.001 KB) | DOI: 10.6066/jtip.2012.23.2.179

Abstract

Different corn type and processing of corn flour can produce flour with different physical and chemical characteristics. Processing of such flour into noodle will also result in different properties of noodle. While substitution of corn flour with tempeh flour can improve the protein content of the noodle it also impair its sensory characteristics. The objectives of this research were to determine the best combination of corn flour-type, corn flour processing and proportion of corn:tempeh flour to produce the best corn noodles based on physical, chemical and sensory properties. The observed variables of this study were moisture, ash, soluble protein, fat, elongation, colour, flavour, taste, and preferences. The results showed that based on physical, chemical and sensory properties, the best corn noodle could be made from flour made from waxy corn soaked for 24 hours and a ratio of corn:tempeh flour of 80:20. The noodle produced had 12.1% of total protein content, 2.8% of soluble protein, 8.4% of fat, 5.9% of moisture, 3.6% of ash, 69.9% of carbohydrate, 17.6% of elongation, yellow colour, slight flavour of corn/soybean, and 2.6 of preferences. 
KARAKTERISTIK COOKIES DARI TEPUNG SORGUM DAN TEPUNG ALMOND DENGAN PEMANIS STEVIA DAN GULA KELAPA KRISTAL Budi Sustriawan; Nur Aini; Retno Setyawati; Rifka Hania; Revilla Tresna; Reza Irfan
AGROINTEK Vol 15, No 3 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i3.9040

Abstract

The dependence of Indonesian people on consumption of wheat flour is high. In addition, wheat flour contains gluten, but not everyone can consume gluten. Indonesia has local food ingredients that can replace wheat flour, one of which is sorghum flour. Making cookies using sorghum flour and almond flour produces gluten-free cookies that are safe for people with gluten intolerants and lactose intolerants. In making cookies, a sweetener is needed, which can be used stevia sugar and crystal coconut sugar. The research aims to: 1) determine the effect of the proportion of sorghum flour and almond flour on the physical and chemical properties of cookies, 2) determine the effect of the proportion of stevia sugar and crystal coconut sugar on the physical and chemical properties of cookies, 3) determine the formulation of sorghum flour and almond flour with the addition of stevia sugar and crystal coconut sugar to produce cookies of the highest quality in terms of physical and chemical properties. The research used factorial randomized block design. The factors studied were the proportion of sorghum flour: almond flour consisted of 3 levels (1: 1; 2: 1; and 3: 1); and the proportion of stevia sugar: crystal coconut sugar consists of 3 levels (2: 1; 1: 1; 1: 2). The variables observed included ash content, moisture content, fat content, dissolved protein content, reducing sugar content and swelling volume. The best treatment is selected using the effectiveness index test. The results showed that the proportion of sorghum flour: almond flour affected the moisture content, ash content, fat content and dissolved protein content of cookies. Comparison of stevia sugar: crystal coconut sugar has an effect on water content, fat content, and reducing sugar content in cookies. The interaction between the two does not affect all variables. Based on chemical and physical variables, the selected treatment was a combination of T1K2 (sorghum 1 flour: almond flour 1 and stevia sugar 1: crystal coconut sugar 1). The physicochemical characteristics of cookies with sorghum flour and almond flour produced from the best treatment combination had a moisture content value of 4.45%, an ash content of 1.04%, a fat content of 33.57%, a dissolved protein content of 1.17%, a reducing sugar content of 5, 91%, and development volume of 60.48%
PENGARUH KONSENTRASI STPP DAN LAMA PERENDAMAN TERHADAP KARAKTERISTIK PATI KIMPUL TERMODIFIKASI IKATAN SILANG Krisna Kharisma Suga; Nur Aini; Retno Setyawati
AGROINTEK Vol 14, No 2 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.6262

Abstract

Kimpul is one type of tubers that is high in carbohydrate content so it canbe used as a source of starch. Natural starch generally still has severaldisadvantages. One of method that can be done to overcome theseweaknesses is by modifying cross-linked starch. The objectives of thisstudy are: 1) to know the effect of STPP concentration on chemical andphysical characteristics of modified kimpul starch; 2) to know the effect ofsoaking time on chemical and physical characteristics of modified kimpulstarch; 3) to determine the best combination treatment between STPPconcentration and soaking time on the chemical and physicalcharacteristics of modified kimpul starches. This is an experimentalresearch with Randomized Block Design. The factors studied were theconcentration of sodium trypolyphosphate (1, 2 and 3%) and soaking time(60 and 90 minutes). The variables tested were moisture content, starchcontent, amylose content and calcium oxalate content, brightness, swellingpower, sollubility and its amylographic properties. The results showedthat both STPP concentration factors and soaking time affected themodified chemical and physical characteristics of kimpul starchcrosslinking methods. The chemical and physical characteristics of crossbonded modified kimpul starch increased with STPP concentration andsoaking time used. Modified kimpul starch using 3% STPP concentrationand 90 minutes soaking time had moisture content, starch content, amylosecontent, calcium oxalate content, brightness and high swelling power. Thebest modified kimpul starch is modified kimpul starch using 2% STPPconcentration and 60 minutes soaking time. It has a water content of7,88%, starch content of 63,13%, amylose content of 17,28%, oxalatecontent of 15,84 ppm, swelling power 15,79 g/g, sollubility 11,55%,brightness of 44.13, initial gelatinization temperature of 78,75oC, peakviscosity of 5152.5 cP, hot paste viscosity of 2310,4 cP, breakdownviscosity of 2815 cP, setback viscosity of 1563 cP and cold paste viscosityof 3873,5 cP
Sosialisasi dan Pendampingan Pelaksanaan Good Manufacturing Practices (GMP) di UD Annisa, Wonosobo Nur Aini; Hidayah Dwiyanti; Retno Setyawati; Budi Sustriawan; Silma Darojatun Alfiyah
Aksiologiya: Jurnal Pengabdian Kepada Masyarakat Vol 3, No 2 (2019): Agustus
Publisher : Universitas Muhammadiyah Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (900.963 KB) | DOI: 10.30651/aks.v3i2.1699

Abstract

This activity aims to find out the influence of socialization and assistance to the level of implementation of Good Manufacturing Practices (GMP) at UD Annisa, Wonosobo. Activities are conducted by the method of action research through the initial evaluation of activities, preparation of quality documents, socialization and assistance and final evaluation activities.
OPTIMASI PEMBUATAN MI DARI TEPUNG JAGUNG PRAGELATINISASI Nur Aini; Budi Sustriawan; nFN Masrukhi
Jurnal Penelitian Pascapanen Pertanian Vol 16, No 2 (2019): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v16n2.2019.99-109

Abstract

Pragelatinisasi merupakan metode modifikasi yang dapat diterapkan untuk tepung jagung sehingga diharapkan dapat mempermudah pada proses pembuatan mi. Suhu gelatinisasi berbeda-beda bagi tiap jenis pati, dan untuk mencapai suju gelatinisasi tersebut tiap bahan memerlukan waktu yang berbeda. Setiap bahan juga membutuhkan penambhan air yang tepat agar dapat mengalam gelatinisasi. Penelitian ini bertujuan untuk (1) mempelajari kombinasi wkatu dan suhu pemasakan serta jumlah air yang ditambhakan untuk suspensi tepung jagung pragelatinisasi yang mempunyai respon maksimum terhadap kadar karbohidrat, kadar pengembangan dan tingkat penerimaan mi jagung; (2) mengetahui karakter fisiokimia dan organoleptik mi jagung pada formula optimal. Hasil penelitian menunjukkan bahwa ondisi pragelatinisasi optimal pada tepung jagung untuk pembuatan mi adalah selama pemasakan 7 menit waktu pemasakan, suhu 71C dan volume air 13% b/v. Mi jagung formula optimal memiliki kadar air 62,61%; kadar abu 0,322% bb; kadar lemak 1,37% bb; kadar protein total 4,18% bb; kadar karbohidrat 31,51% bb; daya pengembangan mi 16,67%; warna 2,5 9kuning keputihan); aroma 3,9 (tidak khas tepung); tekstur (2,5) (agak kenyal); rasa 2,6 (agak gurih); dan tingkat kesukaan keseluruhan 2,8 (suka). mi jagung ini masih memerlukan perbaikan proses untuk menurunkan kadar air yang tinggi, supaya memenuhi SNI 01-2987-1992. Pragelatinization is a modification method that can be applied for corn flour so that it can simplify the application for noodles. The temperature of gelatinization varies for each type of starch, and to reach the gelatinization temperature each ingredient needs different time. Each ingredient also needs the precise amount of water to get gelatinization. The object of this research are (1) to study the combination of cooking time and temperature and the amount of water needed for the suspension of pragelatinized corn flour which has a maximum response to carbohydrate levels, swelling power and preference of corn noodles; (2) to study the physicochemical and sensory characters of corn noodles in the optimal formula. The results showed that the optimal pregelatinization condition in corn flour for the production of noodles was during 7 minutes cooking time, temperature 71oC and volume of water 13% b / v. The optimal formula for corn noodles has a water content of 62.61%; ash content 0.322% bb; fat content 1.37% bb; total protein content 4.18% bb; carbohydrate levels 31.51% bb; power of development of noodles 16.67%; color 2.5 (whitish yellow); aroma 3,9 (not typical flour); texture 2.5 (slightly springy); flavor 2,6 (rather umami); and preference level 2.8. The corn noodles still need to improve the process to reduce the high water content so that they have not fulfilled Indonesian Nasional Standard 01-2987-1992.
KARAKTERISTIK BERAS ANALOG DARI TEPUNG JAGUNG- KACANG MERAH MENGUNAKAN AGAR-AGAR SEBAGAI BAHAN PENGIKAT Nur Aini; Joni Munarso; Fanny Siti Annisa; Tri Tustian Jayanthi
Jurnal Penelitian Pascapanen Pertanian Vol 16, No 1 (2019): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v16n1.2019.1-9

Abstract

Beras analog dari tepung jagung perlu penambahan tepung kacang merah untuk meningkatkan nilai gizinya, terutama protein. Penambahan bahan pengikat berupa agar-agar diperlukan untuk menghasilkan karakter beras analog yang kompak. Penelitian ini bertujuan untuk 1) menentukan formula yang tepat dalam pembuatan beras analog dari tepung jagung dan tepung kacang merah dengan penambahan agar-agar; 2) mempelajari sifat fisik, kimia dan sensoris beras analog terbaik dan membandingkan dengan beras sosoh. Penelitian menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan 2 faktor yang diteliti, yaitu proporsi tepung jagung:kacang merah (90:10; 85:15; 80:20; 75:25 dan 70:30), dan penambahan agar-agar (0,5; 1; 1,5 dan 2 %). Variabel yang diamati pada beras analog meliputi rendemen, koefisien rehidrasi, penyerapan air, densitas kamba, kadar air, kadar protein, kadar lemak, kadar karbohidrat dan uji sensori (warna, aroma, tekstur, flavor dan kesukaan). Formula beras analog terbaik yang diperoleh adalah yang terbuat dari tepung jagung:tepung kacang merah dengan perbandingan 70:30 dan penambahan agar-agar 1,5%. Beras analog tersebut memiliki kadar protein 13,44%, kadar lemak 0,941%, kadar air 5,15%, kadar karbohidrat 78,95%, koefisien rehidrasi 3,73 dan densitas Kamba 0,517 g/ml. Beras IR 64 lebih mempunyai keunggulan dari aspek warna, flavor, dan aroma, tetapi kesukaan panelis terhadap beras analog dan beras IR64 tidak berbeda. Dengan demikian beras analog ini dapat digunakan sebagai salah satu pilihan pangan pokok dengan sifat fisik, kimia dan sensori tidak berbeda dengan beras IR64.To increase the nutritional value of analog rice from corn flour, especially in increasing protein levels, it is necessary to add a protein source, namely red bean flour. The addition of agars as binder is needed to form a compact analog rice character. The purpose of the study  are 1) to determine the right formula in making analog rice from corn flour and red bean flour with the addition of gelatin; 2) to study the physical, chemical and sensory properties of the best analog rice and comparing it with parboiled rice. The study used a factorial Completely Randomized Design (CRD) with 2 factors, namely the proportion of corn flour:red beans (90:10; 85:15; 80:20; 75:25 and 70:30), and the addition of agar (0.5; 1; 1.5 and 2%). Variables observed in analog rice include yield, rehydration coefficient, water absorption, density, moisture content, protein content, fat content, carbohydrate content and sensory test (color, aroma, texture, flavor and preference).  The best analog rice formula is made from corn flour: red bean flour with a ratio of 70:30 and 1.5% added agar. The analog rice has a protein content of 13.44%, fat content of 0.941%, moisture content of 5.15%, carbohydrate content of 78.95%, rehydration coefficient of 3.73 and bulk density of 0.517 g/ml. IR 64 rice has more advantages in terms of color, flavor and aroma, but texture and the panelists' preference for analog rice and IR64 rice is no different. Thus this analog rice can be used to substitute rice for physical, chemical and sensory properties no different with IR64 rice.
FORMULASI ROTI BEBAS GLUTEN BERBASIS TEPUNG SORGUM DENGAN PENAMBHAAN PATI GARUT DAN GUM ARAB Zakia Maulida; Nur Aini; Budi Sustriawan; Juni Sumarmono
Jurnal Penelitian Pascapanen Pertanian Vol 16, No 2 (2019): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v16n2.2019.90-98

Abstract

Tepung sorgum tidak memilikki gluten sehingga tidak bisa dibuat menjadi orti yang memiliki tekstur baik. Untuk dapat menghasilakn roti sorgum dengan tekstur yang baik perlu bahan pembentuk sebagai pengganti gluten. Penambahan pati garut akan mengakibatkan gelatinisasi mampu memerangkap gelembung udara serta memfasilitasi retensi gas selama fermentasi. Gum arab memiliki kemampuan meniru sifat viskoelastis gluten. Tujuan dari penelitian ini adalah 1) menentukan proporsi pati garut dan gum arab yang optimum dalam pembuatan roti sorgum; 2) memperlajari sifat fisik, kimia, dan sensori roti. Rancangan percobaan menggunakan Response Surface Methodology dengan dua faktor yakni pati garut (25-40%) dan gum arab (1-5%). Variabel yang diamati meliputi volume spesifik, hardness, cohesiveness, kadar air, abu, karbohidrat, protein, lemak, serta karakteristik sensori (warna, aroma, tekstur, rasa, dan kesukaan). Formula optimum roti berbasis sorgum yakni dengan proporsi pati garut 40% dan gum arab 5 %. Karakteristik formula optimum roti sorgum adalah volume spesifik 342,76 cm3; hardness 0,34 N; cohesiveness 1,31; kadar air 49,62%, kadar abu 0,74 %, kadar karbohidrat 40,45%, kadar protein 6,22%, dan kadar lemak 2,97%. Karakteristik sensori (warna putih sedikit keabuan, aroma khas roti agak kuat, tekstur pori agak seragam, rasa khas roti agak kuat dan tingkat kesukaan netral). Karakter ini hampir sama dengan roti dari terigu sehingga dapat digunakan sebagai pangan alternatif bagi orang yang intoleran terhadap gluten. Gluten Free Bread Formulation Based on Sorghum Flour with Addition of Arabic Garut and Gum StarchThe gluten-free bread formula from sorghum requires the formation of a gluten substitute so that bread has desire characteristics. During baking, starch granules of arrowroot gelatinize and have ability to trap air bubbles, facilitating gas retention during fermentation. Arabic gum has the ability to mimic the viscoelastic properties of gluten. The objectives of this study were 1) determining the optimum proportion of arrowroot starch and Arabic gum in sorghum-based gluten-free bread making; 2) knowing the physical, chemical, and sensory properties of bread. The experimental design in this study used Response Surface Methodology with two factors is arrowroot starch (25-40%) and arabic gum (1-5%). The variables observed were specific volume, hardness, cohesiveness, moisture, ash content, carbohydrate, protein, fat, and sensory characteristics (color, aroma, texture, taste, and preference). The optimum formula for sorghum bread is 40% proportion of arrowroot starch and 5% of Arabic gum addition. The characteristic of bread were specific volume 342.76 cm3, hardness 0,34 N, cohesiveness 1.31; 49,62% moisture content, 0.74% ash content, carbohydrate levels of 40.45% protein content of 6.22% and fat content of 2.97% and sensory characteristics (slightly grayish white, distinctive strong bread aroma, rather unifrom pore texture, distinctive strong bread flavor and neutral level of preference). This character is almost the same as wheat bread so tahat it can be used as an alternative for people who are intolerant of gluten.
Karakteristik Kurva Isotherm Sorpsi Air Tepung Jagung Instan Nur Aini; Vicentius Prihananto; Gunawan Wijonarko
agriTECH Vol 34, No 1 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (419.388 KB) | DOI: 10.22146/agritech.9522

Abstract

Instantiation of flour was expected to affect the equilibrium moisture content which changes the nature of the product. Instant corn flour as raw material of semi-moist foods should be determined of its equilibrium moisture content using the curve of moisture sorption isotherm. Curves of moisture sorption isotherm plays an important role in food drying system, particularly for predicting the shelf life of foods that have low water content. The research was aimed to obtain moisture sorption isotherm curve of instant corn flour from the four varieties of maize, and predicted using the BET (Brunauer-Emmett-Teller) and GAB (Guggenheim-Anderson-deBoer ). Results of the study showed that the moisture sorption isotherm curve of instant corn flour had the sigmoid form (typeII) for all of variety. In most water activities, the moisture sorption isotherm curve of the instant corn flour were relevant to GAB model. BET model was more appropriate to estimate the value of water monolayer (primary bound water) and primary bound water in the instant corn flour; and the value obtained were 3.300 to 3.690 percent; respectively.ABSTRAKProses instanisasi tepung diperkirakan akan mempengaruhi kadar air kesetimbangan sehingga mengubah sifat produk. Tepung jagung instan, sebagai bahan baku pangan semi basah perlu ditentukan kadar air kesetimbangannya menggunakan kurva isotherm sorpsi air. Kurva isotherm sorpsi air (ISA) sangat berperan dalam sistem pengeringan makanan, terutama untuk memprediksi umur simpan makanan yang mempunyai kadar air rendah. Tujuan penelitian adalah untuk memperoleh kurva isotherm sorpsi air (ISA) tepung jagung instan dari empat varietas tepung jagung serta memprediksinya menggunakan metode BET (Brunauer-Emmett-Teller) dan GAB (Guggenheim-AndersondeBoer). Hasil penelitian menunjukkan bahwa kurva isotherm sorpsi air (ISA) tepung jagung instan mempunyai bentuk kurva isotherm sigmoid (tipe II) pada keempat varietas tepung jagung. Kurva ISA tepung jagung berdasar percobaan mendekati prediksi model GAB hampir pada semua aktivitas air. Model BET lebih tepat digunakan untuk menduga nilai lapisan air monolayer (air terikat primer) pada tepung jagung instan, dan nilai air terikat primer pada tepung jagung instan sebesar 3,300 sampai 3,690 persen.
Co-Authors ., Wingkolatin Aam Aminah Abdillah, Muhammad Zaki Abdurahman Abdurrahman Abrori, Sayyidul Achmad Subagio ADI SUWARNO, SUPARJO Adria Rusli, Adria Afriany, Miskah Agafatmi, Izzun Agung Widodo Agus Murdiyanto Ahadiah Agustina Ahmad Harahap, Yusuf Ali AHMAD HULAIMI, AHMAD Ahmed, Mohammedalameen aida fitria Aisyah Tri Septiana Al-Khumairo, Siti Aisyah Al-Rasyid, Harun Al-Umarajati, Rasikhah Alfadla, Maya Tsurroya Alfayed, Muhammad Alfinaumi, Audi Alfiyah, Silma Darojatun Alvionita, Vinny Amalia Putri Widyanti Amalia, Sinta Ambardi, Ambardi Ambardi, Ambardi Amelia, Cindi Amiril, Nur Amiruddin Siahaan Anderson Leonardo Palinussa Andi Irawan Andi Takdir Andika Joni, Gusti Andriani, Anisa Angganita, Rosita Devi Anggrela, Vira Anisa, Malika Nurul Anisya Mutiara Wardani Anwar, Syuhaila Apriliana, Eva Aqila, Zakiya Nada Ardhiawan, Nicolas Raditya Ardiansyah, Rahmad Ariani, Zaenafi Arie Hardian Arif Satria Arini, Dhiya Ariq, Ziyad Al Arista, Lintang Arofah, Triani Arsyistawa, Hadana Sabila Asharie, Asmawati Asmidar Asmidar Asnar Asnar, Asnar astutik, widya asyitoh, Sitti M Atri Widowati Ayi Darmana, Ayi Ayu Wulandari, Putri Ayu, Mayang Sekar Azizah Hasiib, Etha Azkarrula, Youla Afifah Azkiyah, Lailatul Azwar Ananda Azwar, Zainal Bahzar, Moh. Baita, Anna Bambang Setyo Utomo Basir, M Baso, Baso Benny Heltonika Beraya, Fransiska Millenia A L B Berlilana Berlilana Bertha Yonata Budi Sustriawan Budi Sustriawan Budi Sustriawan Budi Sustriawan Bulia, Miranti Cahyani, Gita Dwi Cahyaningsih, Ragil Choirudin, Choirudin Christine Christine Dadan Nugraha Dalimunthe, Gilang Luthfie Dalimunthe, Putri Ani Dandi, Moh Dara Radhityaningtyas Darim, Abu Darojat, Zakiah Wahyu Dedi Setiawan Desi Puji Lestari Desi Rusmiati, Desi Dewi Fatmasari Dewi, Aprilia Lutviana Dewi, Novi Yanti Sandra Dewi, Nuning Nurna Dewi, Ucik Yusinta Dhifa Dg, Maharani Farah Dian Septinova Dinawati Trapsilasiwi Dini Yanuarmi Dinita Rahmalia, Dinita Diva, Dwi Dini Farah Dongoran, Rosita Dwi Ivayana Sari, Dwi Ivayana Dwi Wahyuni Eddy Heraldy Edi Susilo Efelyn, Ravena Eka Ary Wibawa Eka Safitri Ekawati Sri Wahyuni Elok Waziiroh Enny Khotimah Eny Yulianti, Eny Erma Wahyu Mashfufa Ermawati Zulikhatin Nuroh Erminawati erminawati Erti Ikhtiarini Dewi Ervina Mela Esterilita, Mari Eva Wardah, Eva Fachri, Moh. Fadila, Lailan Fadilah, Ummul Faeyza, Affiq Fajar Aditya Fanny Siti Annisa Faradibba Farhana, Farhana Farikh Marzuki Ammar Fatchur Rochman fathurrahman, aldi Faulina, Ria Fauzia Listyaningrum Fauziyyah, Halifah Faznur, Lutfi Syauki Febriyanti, Sita Filyandini, Savina Firmansyah, Aufadini Bunga Fitria Rahmawati Fitria Syehrin Nabila Fitria Tsani Farda Fitriah, Desy Ayu Fitriati, Annisa Fitriyah, Fitriyah - Furqon, Ihmada Khoiri Gafuraningtyas, Dewi Galistya, Theresia Mutiara Giyarto Giyarto Go, *Ratna Yulika Go, Ratna Yulika Go, Riska Tezara GULTOM, SARIAMAN Gunawan Wijonarko Gunawan Wijonarko Hadi, Suparlan Hafifah, Vivin Nur Hafni Zahara Haikal Haikal Hanafi Rochman, Uut Hananta, Juninho Yudistira Hanis Adila Lestari Harahap, Juliandi Hardika, Yanuar Haris, Nilan Sari M. Hasanah, May Hasibuan, Widya Aprilia Hasna, Daefa Sofi Hasudungan, Rocky Gunung Hasugian, Hotbin Hatip, Mochammad Hayati, Maikel Hendri Mulyana, Edi Henni Syawal Herdian Farisi Hidayah Dwiyanti Hidayah Dwiyanti Hidayah Dwiyanti Hidayanti, Nur Fitri Hidayasha, Ainun Hilmi, Nuriah Himmah, Suci Noerfaiqotul Huri Suhendri Husna, Syifaul Husnul Khotimah I Wayan Sumberartha Ibrahim Ibrahim Idrus, Hijrah Milhusnah Imman Yusuf Sitinjak Incharisma, Maria Inda Lestari, Inda Indarto Indarto indarto indarto Indra Warman Indrawadi, Junaidi Indriani, Noni Inom Nasution Irsyam, Mahrus Iskandar, Hadi Ismail Efendy Isnan Hari Mardika Isti Handayani istiqomah istiqomah Ivandini Tribidasari Anggraningrum Iwan Marwan, Iwan IZZAH, NURUL Jaenullah, Jaenullah Jati, Dian Purnomo Jeni, Nadia Fitri Joni Munarso Juminah, Juminah Juni Sumarmono Junirianto, Eko Kabry, Futhri Raudhatul Kahairuman, M. Farhan Kardian, Kardian Karim, Samuel Karseno Karseno Kasino Kasino Kencana, Mega Kesumastuti, Widya Ayu Kesya Khansa Shafira Khaeruddin Khaeruddin Khaerunnisa Khaerunnisa Khaerunnisa, Khaerunnisa Khaira Nova Khairani, Ismi Khairatunnisa Khairatunnisa Khairi, Sabiah Khairunnisa, Anita Khoirina Dwi Nugrahaningtyas KHOIRUL ANAM Khoirun Niat Krisna Kharisma Suga Kristika, Aulin Kumalasari, Ine Kurniasih, Dian Noviati Kurniawan, Arizal Dwi Kustiawan, Winda Kusumandyoko, Tri Cahyo Kusumatriawan, Ardhiel Junico A Lathiefa Rusli Lawi, Iin Alizzah Adam Lesi Hertati, Lesi Lestari, Dinda LILIS SETYOWATI Listiani, Heni Listyaningsih Listyaningsih Lubis, Yani Lubis, Zulfahmi Lubis, Zulfikar Lufi Karisma Rahmawati Maemun, Siti Maghfira, Nadya Permata Majid, Novita Maknuna, Luklu’il Malik Ibrahim Mardatillah Mardatillah Marhamah, Aulia Maria Montessori Maria Ulfa Marlina Marlina Marlina Susanti Martha, Ollyvia Freeska Dwi Masdin, Indah Sari Masikki Masrukhi Masrukhi Masyita, Gita Maulana, Galang Maulidina , Nafridha Mawarina, Auria May Darmahayanti, Ismalia Megawanti, Priarti Mela, Ervina Meldianto Melia Dianingrum Milda, Sri Mimien Henie Irawati Mm, Zainul Lutfi Mohammad Muslih Molle, Juliana Selvina Mos Indrawati Mubasyiroh, Mubasyiroh Muhamad Sofian Hadi Muhammad Aziz Muhammad Farhan Muhammad Haikal Muhammad Reza Pahlevi Muhammad Saifullah Munawaroh, Rofi’atul Murdiono, Mukhammad Mustapa, Hadi Mustaufik Mutia, Vina Mutiarani Mutiarani, Tina Nabila, Dila Fitri Nani Zahrotul Mufidah Nasution, Ramadhani Syafitri Natsir, Muh Negara, Indra Alam Prawira nFN Masrukhi Ngurah Diksa, I Gusti Bagus Nguyen, Trung V. Nikmatul Hasanah Noviyanti, Sania Okma Nuhung, Nuhung Nur Azizah Nur Ila Ifawati Nur Laili Nurafika, Alfi Nurcahyo, I. F. 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Joni Munarso Saadulloh, Dadang Sabillah, Dinda Salsa Safitri, Normalita Sahkholid Nasution Saipul Annur Salmin Salsabila, Nadia Nandina Salsabila, Nur Santi Dwi Astuti Saputri, Dini Deviana Sarbinny, Neni Sari, Berliana Sari, Fathiya Laeliya Sari, Vivi Nila Saviera, Nofrili Sa’diyah, Miftahus Septiani, Zahara Cahya Setia Budi Setiyo Rini, Winda Dwi Shahroh, Yuni Shaofa, Rizki Audiah Sholihah, Nadia Mar'atu Sholikah, Siti Amanatus Shollihatin, Lailatus Silma Darojatun Alfiyah Simanjuntak, Said Hasian Simanjuntak, Yoan Nursari Simbolon, Angelita Rogabe T Siregar, Ahlun Nazi Sisiyah, Sisiyah Siti Fatmawati Siti Romlah Slamet Asari Slamet Hariyadi Sofiana, Ratna Solana, Aryadi Solehah, Nuhsi Sri Isnowati Sri Jayanthi, Sri Sri Jayanti, Dewa Ayu Sulastri - Suliman, Nageeb Mohammed Supandi, Ach. 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