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All Journal Journal of Tropical Life Science : International Journal of Theoretical, Experimental, and Applied Life Sciences Prosiding Seminar Biologi bionature Techno.Com: Jurnal Teknologi Informasi Proceeding International Conference on Global Resource Conservation Natural B Journal of Tropical Biodiversity and Biotechnology THE JOURNAL OF MUHAMMADIYAH MEDICAL LABORATORY TECHNOLOGIST Biosaintifika: Journal of Biology & Biology Education Berdikari: Jurnal Pengabdian Masyarakat Indonesia Bioedukasi: Jurnal Pendidikan Biologi Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS) GERVASI: Jurnal Pengabdian kepada Masyarakat Jurnal Karinov Abdi Kami : Jurnal Pengabdian Kepada Masyarakat Jurnal Graha Pengabdian Jurnal Pengabdian Masyarakat Indonesia Proceeding Biology Education Conference Tri Dharma Mandiri: Diseminasi dan Hilirisasi Riset Kepada Masyarakat (Jurnal Pengabdian Kepada Masyarakat) Prosiding Seminar Nasional Pengabdian Kepada Masyarakat Jurnal Masyarakat Madani Indonesia Jurnal MIPA dan Pembelajarannya Jurnal Inovasi Teknologi dan Edukasi Teknik VISA: Journal of Vision and Ideas Symbiotic: Journal of Biological Education and Science Prosiding Seminar Nasional Unimus Jurnal Ilmu Hayat Journal of Innovation and Teacher Professionalism

Agung Witjoro

Universitas Negeri Malang

Author-ID : 419472

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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The Effect of Jackfruit (Artocarpus heterophyllus) Seeds Flour as Supplementary Feed to the Meat Quality of Broiler Chickens Strain Cobb Kharisma, Anastya Eka; Gofur, Abdul; Witjoro, Agung
Proceeding International Conference on Global Resource Conservation Vol 4, No 1: Proceeding of 4th ICGRC 2013
Publisher : Proceeding International Conference on Global Resource Conservation

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (0.209 KB)

Broiler chickens are one of animal protein source which attracted people. So far, farmers have a constraint about the expensive price of feed, so farmers should be able to find an alternative way to reduce the feed costs. Seeds of jackfruit (Artocarpus heterophyllus) is an agricultural waste that has a high nutrient content. The aim of the research to know the effect of Jackfruit (Artocarpus heterophyllus) seeds flour as a supplementary feed to the meat quality of broiler chickens Cobb strain. This research is an experimental using Complete Randomized Design with five treatment and five replications each. Chickens are treated using jackfruit seed flour for 20 days, and then the meat was analized using proximate test. Data obtains from proximate test and analyze using one way ANOVA with LSD 5% perform if the result is significant. The results shows that jackfruit seeds flour as supplementary feed significantly affect the meat quality of broiler chickens on crude protein at treatment of 10% and crude fat at treatment of 30% but the treatments has no effect on water content, ash content, organic matter, carbohydrates, metabolism energy (ME).Keywords: Jackfruit (Artocarpus heterophyllus) Seeds Flour, Meat Quality, Supplementary FeedÂ

Single Clove Garlic (Allium sativum) Essential Oil as an Inhibitor of Staphylococcus aureus Bacteria Gofur, Abdul; Wulandari, Ida; Athoillah, M. Fitri; Witjoro, Agung; Lestari, Sri Rahayu
Biosaintifika: Journal of Biology & Biology Education Vol 11, No 1 (2019): April 2019
Publisher : Department of Biology, Faculty of Mathematics and Sciences, Semarang State University . Ro

Staphylococcus aureus is gram-positive bacteria that often infect the skin. S. aureus has been experiencing resistance to several antibiotics. One of the solutions to overcome the resistance is by using garlic that is believed by the society can overcome bacterial infection. The study aimed to find out the influence of the variation in concentration of local single clove garlic essential oil used on the inhibition and damage of morphological structure of S. aureus bacteria. The inhibition test was conducted using disc diffusion method. The experiment groups consisted of 1% DMSO as negative control, vancomycin 30µg/ml as positive control and single clove garlic essential oil (25 mg/ml, 50 mg/ml, 75 mg/ml and100 mg/ml) as treatment groups. The diameter of inhibition zone was measured using calipers. The morphological damage of the bacterial cells can be seen using Scanning Electron Microscopy (SEM) with magnification of 25000x. The result of Kruskal-Wallis test analysis indicated that the extract of local garlic essential oil has inhibitory activities against S. aureus bacteria (P<0.05). The damage to the morphological structure of bacterial cells with the administration of 30 µg/ml vancomycin was equal to 100 mg/ml single clove garlic essential oil extract. Single clove garlic essential oil can be used as an alternative treatment for skin infection diseases by inhibiting S. aureus growth.

ANALISIS MIKROBIOLOGI MINUMAN TEH SEDUHAN BERBEDA MERK BERDASARKAN NILAI MPN COLIFORM DI KOTA MALANG Nisa, Ana Syarifatun; Hastuti, Utami Sri; Witjoro, Agung
Prosiding Seminar Biologi Vol 9, No 1 (2012): Seminar Nasional IX Pendidikan Biologi
Publisher : Prodi Pendidikan Biologi FKIP UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (248.492 KB)

ABSTRAK Minuman teh seduhan memiliki beberapa kelebihan dalam menarik minat konsumen, diantaranya kemasan yang mudah dibawa dan selalu segar tetapi juga dapat mengalami kontaminasi oleh bakteri. Penelitian ini bertujuan untuk mengetahui 1) Nilai MPN coliform dan coliform fekal minuman teh seduhan yang dijual di tiga pusat perbelanjaan Kota Malang; 2) Kualitas mikrobiologi minuman teh seduhan yang dijual di tiga tempat pusat perbelanjaan Kota Malang. Jenis penelitian ini ialah penelitian deskriptif observasional. Penelitian dilaksanakan di Laboratorium Mikrobiologi Jurusan Biologi FMIPA UM pada bulan Maret-Mei 2012. Sampel yang digunakan adalah minuman teh seduhan rasa original merk A dan B yang dijual dari tiga pusat perbelanjaan Kota Malang. Pengambilan sampel dari tiap penjual diambil sebanyak tiga kali, dengan interval waktu dua minggu. Data penelitian hasil perhitungan nilai MPN coliform dan coliform fekal, dirujukkan pada nilai standar MPN coliform maksimum BPOM RI, Nomor HK.00.06.1.52.4011 tahun 2009. Hasil penelitian menunjukkan: 1) Nilai MPN coliform pada sampel minuman teh seduhan merk A dan B yang dijual di tiga tempat pusat perbelanjaan Kota Malang secara berutut-turut ialah >2400 sel/ml dan >2400 sel/mL; 2) Nilai MPN coliform fekal pada sampel minuman teh seduhan merk A dan B yang dijual di tiga tempat pusat perbelanjaan Kota Malang secara berturut-turut ialah >2400 sel/ml dan >2400 sel/mL. 3) Nilai MPN coliform dan coliform fekal minuman teh seduhan kedua merk melebihi standar yang telah ditetapkan oleh BPOM RI yaitu < 3 sel/mL. Ditinjau dari nilai MPN coliform dan nilai coliform fekal dapat disimpulkan bahwa kualitas mikrobiologi minuman teh seduhan merk A dan B dari tiga tempat pusat perbelanjaan Kota Malang kurang memenuhi syarat kelayakan konsumsi. Kata kunci: minuman teh seduhan, nilai MPN coliform, nilai MPN coliform fekal.

Identifikasi dan Uji Kemampuan Hidrolisis pada Bakteri Amilolitik dan Proteolitik yang Diisolasi dari Wadi, Makanan Khas Kalimantan Tengah Choirunnisa, Hesti Nur; Sari, Ria Yustika; Hastuti, Utami Sri; Witjoro, Agung Witjoro
bionature Vol 18, No 2 (2017): Oktober
Publisher : Fakultas MIPA UNM

Abstract. Wadi is a sort of traditional foods that made of fish from Dayak tribe in Central Kalimantan. Wadi is made by the addition of salt and lumu. People make wadi as a supply of side dishes during difficult seasons of fish and stock for farming, hunting, or collecting forest products. In wadi, there are several bacteria species that capable in degrading amylum and protein. The bacteria capability in amylum and protein degradation can be determined by calculating the hydrolysis index. The aims of this study are to: (1) identify the amylolytic bacteria and proteolytic bacteria species from wadi, (2) determine the amylum and protein hydrolysis index on each amylolytic bacteria and proteolytic bacteria species isolated from wadi, and (3) determine the amylolytic bacteria and proteolytic bacteria species that have the highest hydrolysis index. This research is descriptive explorative research. The research results showed that: (1) there were four isolates of amylolytic bacteria isolated from wadi, i.e: Enterobacter agglomerans, Pseudomonas fluorescens, Acinetobacter baumannii, and Micrococcus varians, and there were five species of isolated proteolytic bacteria from wadi, i.e: Enterobacter agglomerans, Pseudomonas fluorescens, Nitrococcus mobilis, Acinetobacter baumannii, and Micrococcus varians, (2) the amylum hydrolysis index of Enterobacter agglomerans is 3.77; on Pseudomonas fluorescens is 3.00; on Acinetobacter baumannii is 4.16; and on Micrococcus varians is 7.23. The protein hydrolysis index of Enterobacter agglomerans is 3.22; on Pseudomonas fluorescens is 2.25; on Nitrococcus mobilis is 1.67; on Acinetobacter baumannii is 3.42; and on Micrococcus varians is 3.45, (3) Micrococcus varians has the highest amylum, i.e:Â 7.23 and protein hydrolysis index is 3.45.Keywords: hydrolysis index, amylolytic bacteria, proteolytic bacteria, wadi.

The Role of Black Soybean and Purple Sweet Potato Active Compound on Advanced Glycation End-Product in Streptozotocin-Induced Type 2 Diabetes Mellitus Rat Gofur, Abdul; Arifah, Siti Nur; Annisa, Yuslinda; Witjoro, Agung; Atho'illah, Mochammad Fitri; Lestari, Sri Rahayu
Journal of Tropical Life Science Vol 9, No 2 (2019)
Publisher : Journal of Tropical Life Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/jtls.09.02.02

Diabetic nephropathy is one of the diabetes complications attacking kidney leading to kidney damage. Hyperglycemia accompanying DM causes the increase of Ad-vanced Glycation End-Product (AGE) and Receptor Advanced Glycation End-Product (RAGE) activity, then develop kidney damage and other diabetes compli-cations. The study aimed to investigate the effect of black soybean, purple sweet potato, or their combination on the expression of AGE, RAGE, and kidney necro-sis T2DM model rats. The rats were given with high-calorie diet for five weeks and then injected with a low dose of streptozotocin (30 m/kg Body Weight) in intraperitoneal. DM rats were divided into: normal, K- (T2DM), K+ (T2DM + glibenclamide 0.6 mg/kg body weight), P1 (T2DM + black soybean), P2 (T2DM + purple sweet potato), and P3-5 Combination 1-3 (T2DM + combination of black soybean and purple sweet potato in ratio of 1 : 3, 2 : 2, and 3 : 1). DM rats were then given the treatments for thirty days. The effect of black soybean, purple sweet potato, or the combination of both was evaluated through the expression of AGE, RAGE, and necrosis of renal tubules. The changes in renal tubules histological characteristics were evaluated using hematoxylin-eosin (HE) staining. Immuno-histochemistry analysis of renal tubules was to evaluate AGE-RAGE expression after the treatments. The research results indicated that there was a significant dif-ference from the combination of black soybean and purple sweet potato in reduc-ing AGE, RAGE, and renal tubules necrosis. The BSB and PSP combination ratio of 1:1 was able to improve renal tubules, decrease the expression of AGE and RAGE towards near normal. The combination of black soybean and purple sweet potato could be used as one of the alternatives to improve kidney damage in dia-betic nephropathy.

PEMBERIAN PELATIHAN MEMBUAT BATIK JUMPUTAN KEPADA IBU PKK UNTUK UPAYA PELESTARIAN DAN MENINGKATKAN EKONOMI MASYARAKAT DI LOWOKWARU, MALANG Agung Witjoro; Murni Sapta Sari; Sri Rahayu Lestari; Mimien Henie Irawati; Susriati Mahanal; Fatchur Rohman; Sitoresmi Prabaningtyas; Siti Imroatul Maslikah
Jurnal KARINOV Vol 2, No 2 (2019): Mei
Publisher : Institute for Research and Community Service (LP2M), Universitas Negeri Malang

Batik merupakan warisan budaya khas Indonesia yang memiliki daya tarik tinggi di kawasan lokal maupun internasional. Batik jumputan adalah salah satu jenis batik yang mudah dibuat, memiliki banyak variasi teknik pembuatan, dan daya jualnya tinggi. Malang sebagai salah satu daerah tujuan wisata di Indonesia memiliki kesempatan besar untuk memanfaatkan batik jumputan menjadi komoditas di pusat oleh-oleh. Pemberdayaan masyarakat dalam pembuatan batik jumputan diharapkan dapat meningkatkan ekonomi masyarakat Malang, khusunya di daerah Lowokwaru. Upaya pelestarian melalui pelatihan perlu dilakukan untuk memberikan keterampilan membuat batik jumputan. Penelitian dan pengabdian masyarakat ini menggunakan metode deskriptif kualitatif. Teknik pengambilan data meliputi observasi, dokumentasi, dan survei. Partisipan dalam penelitian ini adalah ibu PKK di Lowokwaru, Malang. Analisis data dilakukan dengan mengelompokkan data hasil observasi dan kajian literatur ke dalam domain-domain hingga diperoleh suatu kesimpulan. Setelah melalui pelatihan, ibu PKK di Lowokwaru memiliki keterampilan untuk membuat batik jumputan dengan teknik ikat dan jahit untuk meningkatkan ekonomi masyarakat. Sehingga diharapkan dengan demikian batik jumputan dapat terus dilestarikan.

Utilization of Medicinal Plants in Kayukebek Village, Tutur District, Pasuruan Regency Agung Witjoro; Sulisetijono Sulisetijono; Frida Kunti Setiowati
Natural B, Journal of Health and Environmental Sciences Vol 3, No 4 (2016)
Publisher : Natural B, Journal of Health and Environmental Sciences

Traditional medicine using herbs has been known and done since the first generations by the people of Indonesia. Tutur area is located in the district of Pasuruan, East Java Province. One of the villages in the Tutur area is Kayukebek. The community Kayukebek have knowledge about the advantages of plants as a medicine for specific diseases or health problems. The study aims to: 1) To obtain information the types of plants used as a medicine; 2) To know the various uses of herbs; 3) To determine the perception and appreciation of the herbs from the Kayukebek community. This research is a descriptive explorative study. The method performed in the exploratory survey data collection by direct observation in the field and Participatory Rural Appraisal methods. Community engagement obtained through interviews with semi-structural and open-ended based question list. Sampling technique used is purposive sampling and snowball sampling. The value of the use of plants known by the value of Informant Concencus Factor and Use Value. The results, recorded 22 plants species have been used in this community as traditional medicine, include: garlic, tropong onion (scallion), plantain, dlingo, ceplukan, jambu wer, senggani, blencong, tamarind, kecubung, mustard greens, cabbage, fennel, turmeric, ginger, pulosari, sendokan, corn, white wood, sempretan (brojo lintang), gorogo, and wono ginger. It was observed that the local people are less aware of the medicinal plants. It is seen the public perception of the use medicinal plants is low (48.03%) meanwhile the appreciation medicinal plants are prefer to low category (49.69%).

The Potential of Single Garlic Oil in Inhibiting The Growth and Damaging The Membrane of Pseudomonas aeruginosa Bacteria Sri Rahayu Lestari; Agung Witjoro; Soeyati Poejiani
Journal of Tropical Biodiversity and Biotechnology Vol 3, No 3 (2018): December
Publisher : Universitas Gadjah Mada

Nosocomial infection caused by Pseudomonas aeruginosa bacteria is hard to be treated since the infection transmission is fast and it is resistance to the antibiotic. Antibiotic resistance in the bacteria can be treated with various natural ingredients from plants and one of the plants is single garlic. Single garlic contains organosulfur compounds in form of alliin, allicin, and ajoene. This research aimed to analyze the potential of single garlic oil (SGO) in inhibiting the growth and the damage of membrane of P. aeruginosa bacteria in in vitro with disc diffusion method by giving treatments of essential oil extract in concentration of 25 mg/ml, 50 mg/ml, 75 mg/ml and 100 mg/ml, and 1% dimethylsulfoxide (DMSO) as the negative control and Ceftazidimeof 30 µg/ml as the positive control. The damage of the bacterial cell membrane was observed with Scanning Electron Microscopy (SEM) with a magnification of 25000X. The result of the measurement of the zone of inhibition was analyzed using one-way ANOVA. The research results indicate that SGO could inhibit the growth of P. aeruginosa bacteria with strong criteria, which was in a concentration of 100 mg/ml.

Identifikasi dan Uji Kemampuan Hidrolisis pada Bakteri Amilolitik dan Proteolitik yang Diisolasi dari Wadi, Makanan Khas Kalimantan Tengah Hesti Nur Choirunnisa; Ria Yustika Sari; Utami Sri Hastuti; Agung Witjoro
Proceeding Biology Education Conference: Biology, Science, Enviromental, and Learning Vol 14, No 1 (2017): Proceeding Biology Education Conference
Publisher : Universitas Sebelas Maret

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

Wadi is a sort of traditional foods that made of fish from Dayak tribe in Central Kalimantan. Wadi is made bythe addition of salt and lumu. People make wadi as a supply of side dishes during difficult seasons of fish andstock for farming, hunting, or collecting forest products. In wadi, there are several bacteria species that capablein degrading amylum and protein. The bacteria capability in amylum and protein degradation can be determinedby calculating the hydrolysis index. The aims of this study is to: (1) identify the amylolytic bacteria andproteolytic bacteria species from wadi, (2) determine the amylum and protein hydrolysis index on eachamylolytic bacteria and proteolytic bacteria species isolated from wadi, and (3) determine the amylolyticbacteria and proteolytic bacteria species that have the highest hydrolysis index. This research is descriptiveexplorative research. The research results showed that: (1) there were four isolates of amylolytic bacteriaisolated from wadi, i.e: Enterobacter agglomerans, Pseudomonas fluorescens, Acinetobacter baumannii, andMicrococcus varians, and there were five species of isolated proteolytic bacteria from wadi, i.e: Enterobacteragglomerans, Pseudomonas fluorescens, Nitrococcus mobilis, Acinetobacter baumannii, and Micrococcusvarians, (2) the amylum hydrolysis index of Enterobacter agglomerans is 3.77; on Pseudomonas fluorescensis 3.00; on Acinetobacter baumannii is 4.16; and on Micrococcus varians is 7.23. The protein hydrolysis indexof Enterobacter agglomerans is 3.22; on Pseudomonas fluorescens is 2.25; on Nitrococcus mobilis is 1.67; onAcinetobacter baumannii is 3.42; and on Micrococcus varians is 3.45, (3) Micrococcus varians has the highestamylum, i.e: 7.23 and protein hydrolysis index is 3.45.

Kualitas Nata dari Kulit Melon dengan Perbedaan Varietas Melon (Cucumis melo L.) dan Macam Gula Berdasarkan Tebal, Berat dan Kadar Serat Lely Hermawati; Utami Sri Hastuti; Agung Witjoro
Proceeding Biology Education Conference: Biology, Science, Enviromental, and Learning Vol 15, No 1 (2018): Proceeding Biology Education Conference
Publisher : Universitas Sebelas Maret

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Usually melon fruit consumed freshly or in the form of processed and the melon skin oftenly become wastes. An utilization of melon skin is by using fornata production. It is an alternative for waste reduction and food diversification. This research use two varieties of melon, i.e: Kanaya and Indorif. The sugar sort are: cane sugar, palm sugar and siwalan sugar. This research was done to (1) observe the effect of melon varieties towards nata qualities based on the thickness, weight, and fiber contents. (2) observe the effect sugar sorts towards nata qualities based on the thickness, weight, and fiber contents. (3) observe the effect of melon varieties and sugar sorts towards nata qualities based on the thickness, weight, and fiber contents. This research is an experimental research with factorial design. The research result shows: (1) There is no effect of melon varieties towards nata qualities based on the thick, weight, and fiber content, it is mean that the skin of Kanaya as well as Indorif melon could be useas material for nata production. (2) There is no effect of sugar sorts towards the natathickness. People can choose one of the three kinds of sugar for nata production. However, sugar sort are significantly affected towards the nata quality based on the weight and fiber content. The palm sugar have the highest weight and fiber content .(3) there is no interaction effect of melon varieties and sugar sorts towards the thickness and weight. However, the interaction of melon varieties and sugar sorts significantly affected towards the fiber content. The best nata quality best on fiber content is nata that made kanaya melon with palm sugar

Co-Authors Abdul Gofur Abdul Gofur Abdul Gofur Achmad Hamdan Addakhil, Muhammad Fazlur Rahman Adinda Marcelliantika Ahmad Afa Haadiyan Wiyadi Ahmad Taufiq Ainun Nikmah Aisyah, Dahniar Nur Ajeng Daniarsih Al Ihsan, Rifqi Alby Aruna Alby Aruna Alif Rofiqotun Nurul Alimah Ana Syarifatun Nisa Anastya Eka Kharisma Anggun Rakhmawati, Tri Annisa, Yuslinda Argeshwara, Dityo Kreshna Arindra Nirbaya Aripriharta - Arrohman, Maulana Ludfi Atho'illah, Mochammad Fitri Athoillah, M. Fitri Atik Kurniawati Aulia Koen Syarafibi Avrilia, Annisa Baroroh, Alif Rosyidah El Choirunnisa, Hesti Nur Claresia Kusmayadi Desy Rachmawati Dewi, Putri Elok Septiana Dwi Agustin Angelina Dwi Listyorini Dyah Ayu Eka Fitriana Eka Putri Surya Fatchur Rohman Frida Kunti Setiowati Galang Raka Abdilah Hadi Suwono Hendra Susanto Hesti Nur Choirunnisa Humairah Rizky Nopiyanti I Made Wirawan I Wayan Sumberartha Ida Wulandari Jasmine Nurul Izza Jasmine Nurul Izza Lely Hermawati M Iqbal Najib Fahmi M. Alfian Mizar M. Fitri Athoillah Mahmud Iskandar Mardiana Lelitawati Miasih, Dewi Sekar Mimien Henie Irawati Mochammad Fitri Atho'illah Mokh Sholihul Hadi Muhammad Andry Prio Utomo Muhammad Athoillah Murni Sapta Sari Muslihati Muzaqi, Safrial Ahmad Nopiyanti, Humairah Rizky Nurul Andini Setiawan Nuurul Muchlishiin Ocha Roedy Pratama, Aryansyah Primilestari, Lilik Rahma, Amalia Nur Ria Yustika Sari Rinata, Viska Rofiqoh Lailatul Fitriyah Rony Rudianto Sari, Ria Yustika Shidiqi, Maulana As Silvi Tri Oktavia Siti Imroatul Maslikah Siti Nur Arifah Siti Nur Arifah Siti Nur Arifah, Siti Nur Sitoresmi Prabaningtyas Soeyati Poejiani Soeyati Poejiani Sofia Ery Rahayu Sri Rahayu Lestari Stefanus Nahas Subadra, ST. Ulfawanti Intan Suci Ramadhani Suci Ramadhani, Suci Sugiono, Bhima Satria Rizky Sujito Sujito Sulisetijono Sulisetijono Sunaryono Sunaryono, Sunaryono Suprayitno Suprayitno Susriati Mahanal Susriyati Mahanal Tri Anggun Rakhmawati Umi Fitriyati Utami Sri Hastuti Wulandari, Ida Yheni Sapitri Yunita Rakhmawati Yuslinda Anisa Yuslinda Annisa Zahra Anggita Pratiwi Zahra Firdaus Zulkifli, Muhammad Mauludi

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