Articles

KRISTALINITAS DAN KEKERASAN BERAS ANALOG YANG DIHASILKAN DARI PROSES EKSTRUSI PANAS TEPUNG JAGUNG Budi, Faleh Setia; Hariyadi, Purwiyatno; Budijanto, Slamet; Syah, Dahrul
Jurnal Teknologi dan Industri Pangan Vol. 28 No. 1 (2017): 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 (288.106 KB) | DOI: 10.6066/jtip.2017.28.1.46

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Rice analogues are food products made from broken rice and/or any other carbohydrate sources to have similar texture and shape to those of rice. Corn flour can be used as a material to make the rice analogues because it has various amylose contents ranging from low, medium, and high so that it is possible to make the dough with different levels of amylose contents. High temperature extrusion process may change crystallinity of starch (crystal type of A to V and degree of crystallization). Changes in starch crystallinity may influence the physical properties of the rice analogue produced. This research aimed to assess the effect of flour amylose content and temperature of extrusion on the crystallinity and its impact on physical properties of rice analogue. High amylose corn starch and corn flour were mixed at certain ratios to obtain amylose contents of 16.99, 19.35, 21.72, and 24.09%. The dough was made by adding water to the mixed flour to have a moisture content of 40%. The dough was then extruded at temperatures of 70, 80, and 90°C using a twin screw extruder (BEX-DS-2256 Berto). The observed physical properties were type of crystal, degree of crystallinity, and hardness of the rice analogue. The results showed that the increase in extrusion temperatures from 70°C to 90°C increased the degree of crystallinity of the rice analogues from 7.98-11.49% to 12.15-13.61% and hardness from 4.06-4.91 kg to 4.74-8.20 kg. The increase in amylose contents (from 16.99% to 24.09%) enhanced the hardness of the rice analogue from 4.06-4.74 kg to 4.91-8.20 kg but did not show any significant effects on the degree of crystallinity. The degree of crystallinity is positively correlated with the hardness of rice analogue (correlation coefficient r=0.8).
STABILITAS FOTOOKSIDASI MINYAK GORENG SAWIT YANG DIFORTIFIKASI DENGAN MINYAK SAWIT MERAH Andarwulan, Nuri; Muhammad, Gema Noor; Agista, Afifah Z.; Dharmawan, Satrya; Fitriani, Dwi; Wulan, Ayu C.; Pratiwi, Desty G.; Rahayu, Winiati P.; Martianto, Drajat; Hariyadi, Purwiyatno
Jurnal Teknologi dan Industri Pangan Vol. 27 No. 1 (2016): 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 (359.379 KB) | DOI: 10.6066/jtip.2016.27.1.31

Abstract

Deterioriation of palm oil fortified with vitamin A and provitamin A could be caused by the presence of oxygen and light exposure. The purpose of this study was to determine the effect of the initial peroxide value (PV) in palm oil (1.99, 3.98, and 9.95 meq O2/kg oil) and light intensity (15000, 10000, and 5000 lux) on the rate of oxidation and the shelf life of palm oil fortified with Red Palm Oil (RPO) equal to 45 IU vitamin A. The RPO contained ?-carotene as provitamin A in the amount of 504.67 ppm. The PV and free fatty acid (FFA) content were observed as the parameters of oil deterioriation during storage. The results showed that the rate of PV was influenced by light intensity, while the rate of FFA formation were more influenced by the amount of initial PV in the oil. Based on the palm oil standard quality for PV (SNI 7709: 2012), the shelf life of palm oil with the lowest initial PV at ambient temperature was 9.5 days, while that with the highest PV was 1.32 hours. The deterioration rate of RPO fortified palm oil due to light exposure was also compared with its deterioration rate due to heat and the deterioration rate of palm oil fortified with vitamin A. The shelf life of vitamin A fortified palm oil stored in the dark was 90.67 days, while RPO fortified palm oil was 68.12 days. This shelf life results showed that RPO had a potency as provitamin A fortificant for palm oil as long as it is stored in a closed container in the dark.
PENGARUH WAKTU DAN SUHU GLISEROLISIS TERHADAP SIFAT KIMIA MONO-DIASILGLISEROL PADA SKALA PILOT PLANT Affandi, Arief R.; Andarwulan, Nuri; Hariyadi, Purwiyatno
Jurnal Teknologi dan Industri Pangan Vol. 28 No. 2 (2017): 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 (12539.619 KB) | DOI: 10.6066/jtip.2017.28.2.159

Abstract

Mono and Diacylglycerol (MDAG) is one of the food additives that can be used for stabilizing food emulsion system. MDAG is commercially manufactured through glycerolysis reaction at high temperatures and catalyzed by inorganic alkaline such as NaOH. This process results in an equilibrium mixture containing partial glycerol esters and excess of glycerol. The present study describes the effect of reaction temperature and time in a 50 kg-pilot plant production on the chemical properties of the resulting MDAG emulsifier. Fully hydrogenated palm stearin (FHPS) and NaOH were used as the substrate and catalyst, respectively. The production was conducted following a factorial experiment in a completely randomized design with two variable combinations, i.e. temperatures at 170, 180, and 185°C; and times of 120 and 180 min. Each experiment combination was conducted in two replications. The glycerolysis reaction at 180°C for 180 min produced the highest yield of MDAG, i.e. 87.2±1.41%, which comprised of 48.78±2.28% monoacylglycerol (MAG), 30.92±1.23% diacylglycerol (DAG), 4.79±0.61% triacylglycerol (TAG), 1.97±0.04% free fatty acid (FFA), and 2.35±0.05% free glycerol.
PENGARUH LAJU DOSIS IRADIASI GAMMA (60CO) TERHADAP SENYAWA ANTIGIZI ASAM FITAT DAN ANTITRIPSIN PADA KEDELAI (GLYCINE MAX L.). Tanhindarto, Rindy Panca; Hariyadi, Purwiyatno; Purnomo, Eko Hari; Irawati, Zubaidah
Jurnal Ilmiah Aplikasi Isotop dan Radiasi Vol 9, No 1 (2013): Juni 2013
Publisher : BATAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17146/jair.2013.9.1.1199

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Telah dilakukan penelitian terhadap pengaruh iradiasi gamma dengan berbagai laju dosis pada senyawa antigizi (asam fitat dan antitripsin) dan warna kedelai. Tujuan dari penelitian ini adalah untuk mempelajari pengaruh laju dosis terhadap penurunan konsentrasi senyawa antigizi dan warna kedelai. Sampel diiradiasi dengan laju dosis 1,30; 3,17; 5,71 dan 8,82 kGy/jam dengan waktu iradiasi bervariasi dari 0,5 jam sampai 55 jam. Sampel dianalisis kadar asam fitat dan aktivitas antitripsin, serta nilai warna L a b kedelai. Hasil penelitian menunjukkan bahwa model kinetika sederhana dapat digunakan untuk menjelaskan perubahan konsentrasi senyawa antigizi dan warna kedelai selama proses radiasi. Data penelitian mengindikasikan bahwa proses radiasi pada laju dosis lebih tinggi (waktu lebih pendek) lebih efektif dalam menghancurkan senyawa antigizi dibandingkan dengan proses radiasi pada laju dosis lebih rendah (waktu lebih lama). Selanjutnya, proses radiasi pada laju dosis lebih tinggi (waktu lebih pendek) juga memiliki efek yang kurang merugikan pada warna biji dan tepung kedelai dibandingkan dengan proses radiasi dengan laju dosis lebih rendah (waktu lebih lama). Temuan ini menunjukkan bahwa proses radiasi pada dosis yang sama berpotensi dapat dioptimalkan dengan pemilihan kombinasi yang paling sesuai terhadap laju dosis dan waktu iradiasi
PALM OIL CONTAINS CAROTENOID ABOUT 500-700 PPM.  EPIDEMIOLOGY STUDY SHOWED THAT CAROTENOIDS ARE BENEFICIAL FOR HEALTH, BUT MOST OF CAROTENOIDS ARE DESTRUCTED AND LOSS DURING PURIFICATION OF PALM OIL, SO NEED TO BE MODIFIED TO MINIMIZE THE LOSS AND DESTRUCTION OF CAROTENOIDS.  ONE OF THE METHODS WAS TO USE NAOH TO NEUTRALIZE FREE FATTY ACID AFTER DEGUMMING STEP.  THE AIM OF THIS RESEARCH WAS TO DETERMINE OPTIMUM CONDITION OF DEACIDIFICATION PROCESS OF PALM OIL TO MINIMIZE THE DESTRUCTION OF C Mas?ud, Fajriyati; Muchtadi, Tien R.; Hariyadi, Purwiyatno; Haryati, Tri
Forum Pasca Sarjana Vol. 31 No. 1 (2008): Forum Pascasarjana
Publisher : Forum Pasca Sarjana

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Abstract

Palm oil contains carotenoid about 500-700 ppm.  Epidemiology study showed that carotenoids are beneficial for health, but most of carotenoids are destructed and loss during purification of palm oil, so need to be modified to minimize the loss and destruction of carotenoids.  One of the methods was to use NaOH to neutralize free fatty acid after degumming step.  The aim of this research was to determine optimum condition of deacidification process of palm oil to minimize the destruction of carotenoids.  This research used Central Composite Design (CCD).  Response surface model was applied to see influence of treatment to rendemen, free fatty acid and carotenoids contents of neutralized palm oil (NPO) with three variables of temperature, time, and consentration of NaOH.  This research showed the optimum condition of deacidification process of palm oil to minimize the destruction of carotenoids, i.e. temperature of 59oC, time 25 minutes, and NaOH 11.1% (16oBe).  In this condition the content of  NPO was 95%, with 0.16% of free fatty acid  and total carotenoids of 390 ppm.     Key words: palm oil, deacidification, carotenoid
FERMENTED WAS REPORTED TO HAVE DIFFERENT PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES TO THOSE OF NON FERMENTED FLOUR.  THE OBJECTIVE OF THIS RESEARCH WAS TO STUDY THE EFFECT OF SPONTANEOUS FERMENTATION TO CHEMICAL AND RHEOLOGICAL PROPERTIES OF CORN FLOUR AND TO IDENTIFYING CORRELATION AMONG PARAMETERS.  FLOUR WAS PREPARED BY SPONTANEOUS FERMENTATION WITH VARIATION OF FERMENTATION TIME (0, 12, 24, 36, 48, 60 AND 72 HOURS).  THE RESULT INDICATED THAT THE INCREASING OF CORN GRITS FERMENTATION TIME Aini, Nur; Hariyadi, Purwiyatno; Muchtadi, Tien R.; Andarwulan, Nuri
Forum Pasca Sarjana Vol. 32 No. 1 (2009): Forum Pascasarjana
Publisher : Forum Pasca Sarjana

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Abstract

Fermented was reported to have different physicochemical and functional properties to those of non fermented flour.  The objective of this research was to study the effect of spontaneous fermentation to chemical and rheological properties of corn flour and to identifying correlation among parameters.  Flour was prepared by spontaneous fermentation with variation of fermentation time (0, 12, 24, 36, 48, 60 and 72 hours).  The result indicated that the increasing of corn grits fermentation time was decrease of protein, crude fiber, lipid, ash, starch  and amylase content of corn flour.  The increasing of protein content, reduction sugar, crude fiber, ash, bulk density and gelatinization time were decrease of gel strength.  Gel strength will be promote with increasing of angle of repose and peak viscosity.  Gel stickeness will decrease with increasing of amylosa: amylopecyin ratio and breakdown viscosity.   Key words: white corn, flour,fermentation, chemical, rheological
FORMULASI DAN KARAKTERISASI CAKE BERBASIS TEPUNG KOMPOSIT ORGANIK KACANG MERAH, KEDELAI, DAN JAGUNG The Formulation and Characterization of Cake Based on Organic Composite Flour: Red Bean, Soybean, and Corn Astuti, Santi Dwi; Andarwulan, Nuri; Hariyadi, Purwiyatno; Agustia, Friska Citra
Pembangunan Pedesaan Vol 13, No 2 (2013)
Publisher : Pembangunan Pedesaan

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Abstract

Bahan pangan organik memiliki kandungan gizi dan komponen fungsional yang lebih tinggi dibanding non-organik serta tidak mengandung residu kimia dan logam berat. Kacang merah dan kedelai merupakan sumber protein nabati yang kaya serat pangan dan senyawa fungsional serta memiliki Indeks Glikemik rendah. Pati jagung berperan dalam memperbaiki sifat tekstural dan reologi produk pangan. Penelitian ini ditujukan untuk : 1) mengkaji karakteristik tepung komposit organik berbasis kacang merah, kedelai, dan jagung sebagai bahan pensubstitusi terigu dalam pembuatan cake; 2) mengkaji sifat fisikokimia dan sensori cake yang dihasilkan. Rasio tepung komposit organik kacang merah : kedelai : jagung yaitu 65% : 25% : 10%. Proporsi tepung komposit organik sebagai pensubstitusi terigu yaitu 0-100%. Hasil penelitian menunjukkan bahwa : 1) Tepung komposit organik memiliki kadar protein, lemak, dan serat pangan yang lebih tinggi dibanding terigu, sedangkan kadar karbohidrat dan patinya lebih rendah. Komposisi tersebut menyebabkan kemampuannya mengikat air yang tinggi pada suhu ruang dibanding terigu; sedangkan terigu memiliki kemampuan gelatinisasi (yang dilihat dari profil pasta dan viskositas) yang lebih baik; 2) Semakin tinggi proporsi substitusi terigu pada pembuatan cake menyebabkan peningkatan kadar air, abu, protein, dan serat pangan; sedangkan kadar karbohidratnya menurun. Secara sensori, terjadi penurunan pada tingkat kelembutan, kesukaan terhadap aroma, rasa, penerimaan secara keseluruhan; serta peningkatan pada intensitas warna. Substitusi terigu tidak berpengaruh besar pada sifat tekstural cake (kekerasan, elastisitas, dan daya kohesif); 3) Substitusi terigu dengan tepung komposit organik berbasis kacang-kacangan seperti kacang merah dan kedelai dapat dilakukan untuk memperbaiki nilai gizi cake terutama protein hingga taraf 50%, dan untuk meningkatkan penerimaan konsumen, produk cake dapat dikembangkan menjadi muffin.
FRAKSINASI KERING MINYAK KELAPA MENGGUNAKAN KRISTALISATOR SKALA 120 KG UNTUK MENGHASILKAN FRAKSI MINYAK KAYA TRIASILGLISER0L RANTAI MENENGAH MURSALIN, MURSALIN; HARIYADI, PURWIYATNO; PURNOMO, EKO HARI; ANDARWULAN, NURI; FARDIAZ, DEDI
853-8212
Publisher : Pusat Penelitian dan Pengembangan Perkebunan

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Abstract

ABSTRAKMinyak kelapa merupakan sumber medium chain triglycerides(MCT) utama. Melalui proses fraksinasi dapat dihasilkan fraksi minyakdengan kandungan MCT tinggi. Penelitian ini bertujuan untuk mempelajaripengaruh berbagai faktor perlakuan dingin terhadap kristalisasi danfraksinasi minyak kelapa, serta untuk menetapkan prosedur pendinginanyang efektif dalam menghasilkan fraksi minyak dengan kandungan MCTtinggi. Penelitian dilaksanakan di Laboratorium SEAFAST CENTER IPBdari bulan Maret 2012 sampai bulan Februari 2013. Fraksinasi dilakukandengan memanaskan minyak pada suhu 70°C lalu didinginkan padaberbagai laju pendinginan untuk mencapai beberapa variasi suhukristalisasi, diaduk dengan kecepatan 15 rpm, dibiarkan mengkristal padalama waktu yang berbeda (hingga 900 menit), serta difraksinasi denganpenyaringan vakum menggunakan kertas Whatman 40. Tiga tahappendinginan yang merupakan faktor kunci keberhasilan proses kristalisasiminyak kelapa yaitu tahap pendinginan awal dari suhu 70 hingga 29°C;tahap pendinginan kritis 29°C hingga suhu kristalisasi; dan tahapkristalisasi itu sendiri. Pada tahap pertama minyak kelapa didinginkansecepat mungkin untuk menurunkan waktu proses, tetapi pada tahap keduaharus dilaksanakan dengan laju pendinginan lambat (kurang dari 0,176°C/menit) untuk menghasilkan kristal yang berukuran besar dan tidak mudahmeleleh. Minyak dengan kandungan triasilgliserol tinggi dapat diperolehdari fraksi olein minyak kelapa. Pada perlakuan suhu kristalisasi 21,30-21,73°C untuk laju pendinginan kritis antara 0,013 hingga 0,176°C/menit,semakin rendah laju pendinginan kritis dan semakin lama proseskristalisasi maka kandungan MCT fraksi olein yang dihasilkan akansemakin tinggi.Kata kunci: minyak kelapa, laju pendinginan, kristalisasi, fraksinasi, MCTABSTRACTCoconut oil is the main source of medium chain triglycerides(MCT). Fractionation produce oil fraction containing MCT concentrate.This research aims to study the influence of various factors of coolingtreatment on the crystallization and fractionation of coconut oil, and toestablish effective cooling procedure to produce oil fraction with highMCT content. The research was conducted in Laboratorium of SEAFASTCENTER IPB from March 2012 to February 2013. Coconut oil washeated at 70°C then cooled at different cooling rate to reach variouscrystalization temperatures. The oil was then stirred at 15 rpm and allow tocrystallized at different period of time (up to 900 min), and finallyfractionated by vacuum filtration using Whatman #40 paper. Fractionationtemperatures was the same as crystalization temperature. The resultsshowed that there were three distinct cooling regimes critical tocrystallization process, i.e temperature range from 70 to 29°C; 29°C tocrystallization temperature; and crystallization temperature. In the firstregime, melted coconut oil might be cooled quickly to save time, but in thesecond regime need be done with a cooling rate of less than 0.176°C/minto produce physically stable crystal. Oil with high triacylglycerol contentcould be obtained from olein fraction of coconut oil. At the crystallizationtemperature 21.30-21.73°C for the critical cooling rate between 0.013 to0.176°C/min, the higher MCT content of olein fraction were produced bythe lower critical cooling rate and the longer crystallization process.Keywords: fractionation, crystallization, MCT, coconut oil, cooling rate.
ISOLATION AND IDENTIFICATION OF MICROORGANISMS DURING SPONTANEOUS FERMENTATION OF MAIZE [ISOLASI DAN IDENTIFIKASI MIKROORGANISME PADA FERMENTASI SPONTAN JAGUNG] Rahmawati, .; -Hariyadi, Ratih Dewanti; Hariyadi, Purwiyatno; Fardiaz, Dedi; Richana, Nur
Jurnal Teknologi dan Industri Pangan Vol. 24 No. 1 (2013): 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 (575.448 KB) | DOI: 10.6066/jtip.2013.24.1.33

Abstract

Maize was traditionally the second most common staple food in Indonesia. Conversion to maize flour has been accomplished to improve its convenience. Traditionally, maize flour is produced by soaking the kernels in water followed by grinding. It was reported that final physicochemical characteristics of the maize flour were influenced by spontaneous fermentation which occurred during soaking. This research aimed to isolate and identify important microorganisms that grew during fermentation thus a standardized starter culture can be developed for a more controlled fermentation process. Soaking of maize grits was conducted in sterile water (grits:water=1:2, w/v) in a closed container at room temperature (±28ºC) for 72 hours. After 0, 4, 12, 24, 36, 48, 72 hours, water and maize grits were sampled and tested for the presence of mold, yeast, and lactic acid bacteria (LAB). Isolates obtained from the spontaneous fermentation were reinoculated into the appropriate media containing starch to observe their amylolytic activity. Individual isolate was then identified; mold by slide culture method, while yeast and LAB by biochemical rapid kits, i.e. API 20C AUX and API CH50, respectively. The number of each microorganism was plotted against time to obtain the growth curve of the microorganisms during spontaneous fermentation. The microorganisms were identified as Penicillium chrysogenum, P. citrinum, A. flavus, A. niger, Rhizopus stolonifer, R.oryzae, Fusarium oxysporum, Acremonium strictum, Candida famata, Kodamaea ohmeri, Candida krusei/incospicua, Lactobacillus plantarum 1a, Pediococcus pentosaceus, L. brevis 1, L. plantarum 1b, and L. paracasei ssp paracasei 3. Four molds and one yeast were amylolytic while none of the LAB was capable of starch hydrolysis. The growth curve suggested that the amylolitic mold and yeast grew to hydrolyze starch during the course of fermentation, while the LABs benefited from the hydrolyzed products and dominated the later stage of the fermentation.
FORMULATION AND PROCESS OPTIMIZATION OF MUFFIN PRODUCED FROM COMPOSITE FLOUR OF CORN, WHEAT AND SWEET POTATO [FORMULASI DAN OPTIMASI PROSES PRODUKSI MUFIN DARI TEPUNG KOMPOSIT JAGUNG, GANDUM DAN UBI JALAR] Purnomo, Eko Hari; Sitanggang, Azis B.; Agustin, Denny S.; Hariyadi, Purwiyatno; Hartono, Stefani
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 (1026.791 KB) | DOI: 10.6066/jtip.2012.23.2.165

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Intensification of use of local carbohydrate sources such as corn and sweet potato is expected to minimize wheat import and support food diversification program. The objective of this research was to optimize the composite flour composition and baking process conditions in muffin production. This research was divided into 3 steps namely formula optimization using mixture design techniques, process optimization using response surface methodology and final product analysis. The formula and process optimization was based on sensory parameter using hedonic rating test involving 70 untrained panelists. The results showed that the optimum formula was a formula with 4% wheat flour, 86% corn flour, and 10% sweet potato flour. The optimum baking condition was 39 minutes at 157°C. Analysis of muffin made with the optimum formula and baking conditions showed that the muffin had hardness, moisture, ash, protein, fat, cabohydrate, and crude fibre of 107.3 gf, 23.22%, 1.83%, 5.89%, 22.46%, 69.82%, and 0.26%, respectively.
Co-Authors - Mursalin . Mursalin . Rahmawati Affandi, Arief R. Afifah Z. Agista, Afifah Z. Agus Supryadi Anton Apriyantono Arief Mulyawan Astuti, Santi Dwi Ayu C. Wulan, Ayu C. Azis B. Sitanggang Bariyah, Khoerul DAHRUL SYAH Dede R. Adawiyah Dede Robiatul Adawiyah Dedi Fardiaz Denny S. Agustin Desty G. Pratiwi, Desty G. Dewi Fortuna Ayu Dewi, Nur Fitriana Dodik Briawan Drajat Martianto Dwi Fitriani Eko Hari Purnomo Elvira Syamsir Fahma Yuliwardi, Fahma Faleh Setia Budi Feri Kusnandar Fitria, Erka Friska Citra Agustia Gema Noor Muhammad, Gema Noor Gina Nur Rahmasari, Gina Nur Gitapratiwi, Desty Hanny Wijaya Hari Purnomo, Eko Hari Purnomo, Eko Hari Purnomo Hoerudin Hoerudin Hunaefi, Dase Indah Epriliati Irawan, Daisy Iyus Hendrawan Joni Munarso, Joni Laksana, Andri J. LILIS NURAIDA M. Taqi, Fahim Mas?ud, Fajriyati Masykur, Siti Fauziyyah MURSALIN MURSALIN, MURSALIN Nur Aini Nur Aini . Nur Richana Nur Wulandari Nuri Andarwulan Prabowo, Leonardus B. Raditya Putri, Satiti Kawuri Ratih Dewanti -Hariyadi Ratih Dewanti Hariyadi Rindy Panca Tanhindarto Rokhani Hasbullah Santi Dwi Astuti Satrya Dharmawan, Satrya Siti Madanijah Siti Nurhasanah Sjahwil, Lisa Norisza Slamet Budijanto Soewarno T Soekarto Sri Widowati Stefani Hartono Subarna -, Subarna Sugiyono . Sumarto Sumarto Sutrisno sutrisno Syafriyanti, Dwi Karmila Syamsira, Elvira Tien R. Muchtadi Tjahja Muhandri Tri Haryati Triana, Ria Noviar Ulfa, Rosiana Winiati P. Rahayu Wiwit Amrinola Y Aris Purwanto Zita Letviany Sarungallo Zubaidah Irawati Zulaikhah Zulaikhah, Zulaikhah