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All Journal BIOTIK: Jurnal Ilmiah Biologi Teknologi dan Kependidikan Jurnal Ilmiah Biosaintropis (Bioscience-Tropic) Kultivasi Jurnal Biodjati JURNAL LENTERA : Kajian Keagamaan, Keilmuan dan Teknologi Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Pengabdian Pada Masyarakat Jurnal Biologi Tropis SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Farmasi Medica (Pharmacy Medical Journal) PMJ The Indonesian Journal of Infectious Diseases JURNAL PERTANIAN Jurnal Biotek Jurnal Dunia Farmasi Jurnal Biogenerasi AGRINULA: Jurnal Agroteknologi dan Perkebunan Jurnal Gizi Kerja dan Produktivitas Jurnal Ilmiah Agribios Bioscientist : Jurnal Ilmiah Biologi Jurnal Jeumpa JAGO TOLIS : Jurnal Agrokompleks Tolis Biofaal Journal Journal Of Sustainable Research In Management Of Agroindustry (SURIMI) Jurnal Pengabdian kepada Masyarakat Indonesia (JPKMI) International Journal Mathla'ul Anwar of Halal Issues Jurnal Pengabdian Pada Masyarakat Indonesia (JPPMI) Jurnal Agroteknologi Journal of Health and Nutrition Research Pharmaqueous SITAWA : Jurnal Farmasi Sains dan Obat Tradisional Jurnal Pengabdian dan Pengembangan Masyarakat Indonesia Tirtayasa Medical Journal Jurnal Medical Laboratory Klinik: Jurnal Ilmiah Kedokteran dan Kesehatan Riset Informasi Kesehatan Journal of Applied Plant Technology Journal of Educational Innovation and Public Health Jurnal Ilmiah Kesehatan Delima Jurnal Cendekia Mengabdi Berinovasi dan Berkarya Jurnal Ilmu Pertanian dan Perkebunan Jurnal Kesehatan dan Kedokteran Jurnal Agroteknologi Merdeka Pasuruan Jurnal Ilmiah Kesehatan Pernus Tirtayasa Medical Journal Inovasi Gagasan Abdimas & Kuliah Kerja Nyata Jurnal Pengabdian Masyarakat Ilmu Kesehatan GABBAH : Jurnal Pertanian Dan Perternakan Jurnal Paradigma Pengabdian Pharmacia Jurnal Pengabdian Kepada Masyarakat Indonesia Jurnal Kesehatan Tujuh Belas (Jurkes TB)
Rezaldi, Firman
Program Studi Farmasi Fakultas Sains Farmasi Universitas Mathla’ul Anwar Banten
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Pemanfaatan fenomena pembentukan buah partenokarpi dalam perspektif pertanian di Indonesia Firman Rezaldi; Muhammad Abdilah Hasan Qonit; Anne Nuraini; Kusumiyati Kusumiyati; Syariful Mubarok
Kultivasi Vol 18, No 2 (2019)
Publisher : Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1125.887 KB) | DOI: 10.24198/kultivasi.v18i2.21172

Abstract

Sari. Buah merupakan organ reproduktif yang memainkan peranan penting pada tanaman dalam proses perbanyakan tanaman dan penyebaran biji. Biji akan terbentuk akibat adanya proses polinasi dan fertilisasi. Pada beberapa jenis buah keberadaan biji tidak diinginkan, sehingga sekarang sudah banyak dikembangkan buah tanpa biji atau buah partenokarpi. Secara garis besar partenokarpi terdiri dari dua kelompok utama, yaitu partenokarpi alami dan partenokarpi buatan. Pisang, tomat, dan manggis merupakan contoh tanaman yang bersifat partenokarpi alami. Pembetukan buah partenokarpi dapat dilakukan melalui beberapa cara diantaranya adalah penggunaan hormone auksin/giberelin, iridiasi polen, perubahan jumlah kromosom, gene  silencing, modifikasi gen, dan genome editing tools. Review ini menjelaskan mengenai pembentukan buah partenokarpi melalui pendekatan bioteknologi.Kata Kunci: Bioteknologi, partenokarpi alami, partenokarpi buatan, buah  AbstractFruit is a reproductive organ that plays an important role in plants for plant propagation and seed dispersal. Seeds will be formed due to the process of pollination and fertilization. In some types of fruit, seed in the fruit is not expected, therfore recently many study have been conducted to develop seedless fruit (parthenocarpic fruit). Seedless fruit consists of two main groups namely natural and artificial partenocarpic. Bananas, tomatoes, and mangosteen are examples of natural parthenocarpy plants. Artificial parthenokarpi fruit can be developed in several methods including the use of plant hormone i.e. auksin or gibberellin, pollen iridiation, changes in chromosome number, gene silencing, gene modification, and genome editing tools. In this review, it is explained about the formation of parthenocarp fruit through a biotechnology approach. Keywords: Biotechnology, natural parthenocarpy, artificial parthenocarpy, and fruit
Pelatihan Pembuatan Sabun Mandi Kombucha Bunga Telang Kepada Mahasiswa Farmasi Pada Mata Kuliah Bioteknologi Firman Rezaldi; Nurullah Asep Abdilah; Mu’jijah Mu’jijah; Fernanda Desmak Pertiwi; M. Fariz Fadillah; Usman Setiawan; Heny Sasmita; Ucu Wandi Somantri
Jurnal Pengabdian Pada Masyarakat Indonesia Vol 1 No 1 (2022): Februari: Jurnal Pengabdian Pada Masyarakat Indonesia
Publisher : Universitas Gajah Putih, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1967.049 KB) | DOI: 10.55542/jppmi.v1i1.179

Abstract

TRAINING ON MAKING TELANG FLOWER KOMBUCHA FERMENTED SOAP AS RAW MATERIAL FOR HALAL AND ENVIRONMENTALLY FRIENDLY COSMETICS FOR 5TH SEMESTER PHARMACY STUDENTS IN AN EFFORT TO IMPROVE CONVENTIONAL PHARMACEUTICAL BIOTECHNOLOGY SKILLS. The efficacy of kombucha as antibacterial, antioxidant, and anticancer is very open to opportunities to be developed as raw materials for drugs and cosmetics that are environmentally friendly and halal in the perspective of biotechnology. The purpose of this training is to provide the latest insight for 5th semester pharmacy students regarding the potential of telang flower kombucha as a raw material for halal and environmentally friendly cosmetics, thereby increasing conventional pharmaceutical biotechnology skills. The methods used are Preparation of the Training Place, Filling in Attendance List of Participants and Questionnaires, Opening of Training Events, and Implementation and Training of Making Telang Flower Kombucha Fermented Soap. Based on the results of both training activities carried out in classes A, B, D, and E, 5th semester Pharmacy Students, Faculty of Health Pharmacy, Mathla'ul Anwar University, Banten regarding Training on Making Fermented Soap Kombucha Telang Flowers as Raw Material for Halal and Environmentally Friendly Cosmetics to Pharmacy Students Smester 5 In an Effort to Improve Conventional Pharmaceutical Biotechnology Skills, the majority of students do not know much about the potential of kombucha fermentation of telang flower which has potential as a raw material for halal and environmentally friendly cosmetics. This is because they are more familiar with fermented kombucha as a functional drink, cosmetic raw materials from fermented kombucha in the form of bar soap and facial toner.
Uji Aktivitas Antibakteri Ekstrak Etanol Bunga Telang (Clitoria ternatea L.) Terhadap Bakteri Staphylococcus epidermidis Fernanda Desmak Pertiwi; Firman Rezaldi; Ranny Puspitasari
Jurnal Ilmiah Biosaintropis (Bioscience -Tropic) Vol 7 No 2 (2022): Januari 2022
Publisher : Fakultas Matematika & Ilmu Pengetahuan Alam - Universitas Islam Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (326.582 KB) | DOI: 10.33474/e-jbst.v7i2.471

Abstract

Telang flower (Clitoria ternatea L.) is a plant that has antibacterial properties. The chemical content contained in it which is antibacterial is flavonoids, alkaloids, tannins, saponins and terpenoids. Staphylococcus epdiermidis is one of the bacteria that causes various infections including mild skin infections accompanied by abscess formation. This study aims to test the activity of the telang flower by maceration using 70% ethanol as a solvent. For antibacterial testing with the disk diffusion method. Extracts are made in various concentrations of 10%, 15%, 20%. The positive control used was Chloramphenicol. The results of this study were the average inhibition zone of the telang flower extract against Staphylococcus epidermidis bacteria was 2.31 mm at a concentration of 10%, 3.05 mm at a concentration of 15%, and 6.2 mm at a concentration of 20%. These results indicate that the telang flower extract has antibacterial activity against Staphylococcus epidermidis bacteria, although the inhibition produced is not strong. At a concentration of 20% telang flower extract had the greatest inhibition on the growth of Staphylococcus epidermidis bacteria than the concentrations of 10% and 15%.
THE EFFECT OF FERMENTATION TIME ON ANTIOXIDANT AND ORGANOLEPTIC ACTIVITIES OF BIDARA (Zizipus spina CRISTI L.) KOMBUCHA DRINK Boima Situmeang; Muhammad Mutfi Amin Shidqi; Firman Rezaldi
BIOTIK: Jurnal Ilmiah Biologi Teknologi dan Kependidikan Vol 10, No 1 (2022): JURNAL BIOTIK
Publisher : Universitas Islam Negeri Ar-Raniry

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/biotik.v10i1.11370

Abstract

Bidara leaves contain antioxidants that are good for the body because they play a role in warding off free radicals. Kombucha made with bidara leaves is an innovative tea variant product that comes from the symbiotic culture of fermentation between bacteria and fungi. The purpose of this study is to determine the effect of fermentation time on antioxidant and organoleptic activity of kombucha and to determine the value of antioxidant activity of kombucha. The parameters measured were the antioxidant activity using the DPPH (2,2- diphenyl-picrilhydrazine) radical method and the organoleptic test with the hedonic scale including taste, aroma and color. The analysis showed that the length of fermentation time affected both the antioxidant activity and organoleptic test which included the taste, aroma and color of kombucha leaves of bidara. Based on the mean value of DPPH radical scavenging percentage, the antioxidant activity at fermentation time of 1, 8 and 12 days are 24,72%; 35,98%; and 7,05% with the highest antioxidant activity of kombucha made with bidara leaves occurred at 8 days fermentation is 35.87%. The IC50 value of kombucha made  with bidara leaves product at fermentation time of 1, 8 and 12 days are 524,63 ppm; 441,03 ppm; and 1442,3 ppm Keywords: Antioxidant Activity, Kombucha, Leaf of Bidara, Organoleptic
Bioteknologi Kombucha Bunga Telang (Clitoria ternatea L) Sebagai Antibakteri Salmonella thypi dan Vibrio parahaemolyticus Berdasarkan Konsentrasi Gula Aren Firman Rezaldi; Omat Rachmat; M. Fariz Fadillah; Diyan Yunanto Setyaji; Ahmad Saddam
Jurnal Gizi Kerja dan Produktivitas Vol 3, No 1 (2022): May
Publisher : Fakultas Kedokteran Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52742/jgkp.v3i1.14724

Abstract

Kombucha bunga telang merupakan minuman fermentasi probiotik yang diproduksi oleh konsorsium bakteri dan khamir. Bahan baku utama dalam pembuatan kombucha dalam penelitian ini adalah berupa rebusan bunga telang. Penelitian ini bertujuan untuk mengetahui aktivitas antibakteri kombucha bunga telang pada konsentrasi gula aren yang berbeda-beda. Konsentrasi gula aren yang berbeda-beda untuk digunakan dalam penelitian ini adalah 20%, 30%, dan 40% (b/v). Masing-masing perlakuan diulang sebanyak 3 kali. Kontrol positif yang digunakan dalam penelitian ini adalah kombucha yang berbahan dasar teh hijau, sedangkan kontrol negatif yang digunakan dalam penelitian ini adalah berupa akudes steril. Salah satu metode yang digunakan dalam pengujian antibakteri adalah difusi cakram dengan cara menghitung diameter zona hambat. Fermentasi kombucha bunga telang mempunyai antibakteri pada spektrum sempit. Hal tersebut diindikasikan oleh daya hambatnya terhadap pertumbuhan Salmonella thypi, dan Vibrio parahaemolyticus. Kombucha bunga telang pada konsentrasi gula aren sebesar 40% menunjukkan aktivitas antibakteri terbaik, sehingga konsentrasi gula aren tersebut sebagai substrat pada fermentasi kombucha bunga telang berpotensi untuk dimanfaatkan sebagai inovasi minuman fungsional produk bioteknologi terkini dalam menunjang peningkatan sistem imun
NARRATIVE REVIEW: METODE ANALISIS PRODUK VAKSIN YANG AMAN DAN HALAL BERDASARKAN PERSPEKTIF BIOTEKNOLOGI Fitri Rahmi Fadhilah; Firman Rezaldi; M Fariz Fadillah; Muhammad Faizal Fathurohim; Usman Setiawan
International Journal Mathla’ul Anwar of Halal Issues Vol. 1 No. 1 (2021)
Publisher : Universitas Mathla’ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (643.66 KB) | DOI: 10.30653/ijma.202111.12

Abstract

Biotechnology is the application of the branch of biology that involves other applied sciences in applying the principles of living things to produce goods and services, both conventional and modern. The application of biotechnological methods that are increasingly rapid, especially in the health and pharmaceutical fields, has a lot to fight for, especially in developing vaccines with healthy and halal criteria according to the biotech perspective. Halal status in the world of modern science has become a global issue, including the use of peptide-based vaccines. The results of the review show that a healthy and halal vaccine certainly has criteria, namely that it is safe to use, does not produce allergic reactions in the human body such as those made from horses or pigs. PCR is one of the molecular biology methods in the study of modern biotechnological methods which has a high level of sensitivity in detecting the content of pig DNA in various products, both medicinal and food.
NARRATIVE REVIEW: KOMBUCHA'S POTENTIAL AS A RAW MATERIAL FOR HALAL DRUGS AND COSMETICS IN A BIOTECHNOLOGICAL PERSPECTIVE Firman Rezaldi; Aris Maruf; Fernanda Desmak Pertiwi; Nisa Siti Fatonah; Retna Yulrosly Ningtias; M Fariz Fadillah; Heny Sasmita; Ucu Wandi Somantri
International Journal Mathla’ul Anwar of Halal Issues Vol. 1 No. 2 (2021)
Publisher : Universitas Mathla’ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (407.891 KB) | DOI: 10.30653/ijma.202112.25

Abstract

Kombucha which is efficacious as a source of antioxidants, antibacterial, and anticancer, and alcohol content below 1% deserves to be developed as a raw material for halal drugs and cosmetics in the perspective of biotechnology that underlies the bioinformatics side and gene expression as the initial topic in designing it. The purpose of this review study is to further ensure the feasibility of kombucha as a raw material for halal cosmetics from various supporting scientific findings. The results of the study show that the potential of kombucha as a source of antioxidants, antibacterial, and anticancer agents requires further modification as an opening to prove that it is halal in silico, in vitro, and in vivo from a biotechnology perspective. The development of kombucha as a raw material for halal-standard medicines and cosmetics requires serious research collaboration from biotechnologists engaged in medicine, pharmacy, agriculture, nutrition science, and food technology.
KOMBUCHA TEA: A STUDY ON THE HALAL OF FERMENTED DRINKS Dody Riswanto; Firman Rezaldi
International Journal Mathla’ul Anwar of Halal Issues Vol. 1 No. 2 (2021)
Publisher : Universitas Mathla’ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (362.184 KB) | DOI: 10.30653/ijma.202112.28

Abstract

Kombucha is a fermented beverage made from tea and sugar. Kombucha has benefits for the health of the body, this is due to various kinds of content including antioxidants, antibacterial, intestinal detoxification, lowering blood pressure and increasing body immunity. Kombucha is a drink that contains alcohol content at the end of the fermentation process. This is problematic because the majority of Indonesian consumers are Muslims who require halal food standards based on the regulations of the Indonesian Ulema Council (MUI). The research method used is a laboratory test with a treatment design that is designed based on chemical test procedures. The conclusion of the study is that based on the results of tests conducted at the health laboratory in the city of Tangerang, the results of the ethanol/alcohol content of 0.055 percent in kombucha drinks. Thus the test results have met the MUI regulations where fermented drinks must be below 0.5 percent to be declared a halal drink.
NARRATIVE REVIEW: UTILIZATION OF HORTICULTURAL COMMODITY PLANT TISSUE CULTURE TECHNOLOGY AS A HALAL BIOTECHNOLOGY METHOD FOR FOOD AND PHARMACEUTICAL PURPOSES M. Fariz Fadillah; Firman Rezaldi; Endang Safitri; Heny Sasmita; Ucu Wandi Somantri
International Journal Mathla’ul Anwar of Halal Issues Vol. 2 No. 1 (2022)
Publisher : Universitas Mathla’ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (436.836 KB) | DOI: 10.30653/ijma.202221.38

Abstract

Horticultural Commodity Plants are crop commodities consisting of vegetables, fruits, medicines, and spices. The advantages and disadvantages of horticultural commodity crops are one of the challenges that need to be considered in meeting the needs of the food and pharmaceutical industries which are increasingly out of control in terms of demand. One solution that can be given to researchers in the field of biotechnology in helping farmers to accelerate the process of plant propagation is through tissue culture techniques. The advantage of this method is that the plants produced are genetically the same and in harmony with their parents. The research method used is to collect data sources from the results of previous studies. The results of the review obtained that horticultural commodity plants propagated through tissue culture methods have prospects in the food and pharmaceutical fields. The conclusion in this review is that the tissue culture technique of horticultural commodity plants is a halal biotechnology method in vitro plant propagation to meet the interests of the food industry such as nutrition or nutriceuticals and pharmaceuticals such as cosmetics, herbal medicines, and phytopharmaceuticals. Several horticultural commodity plants with various problems through tissue culture techniques include vanilla, pepper, and tobacco. Purwoceng (Pimpinella pruatjan). Temu the princess (Curcuma petiolata). Puar (Elettaria sumatrana). Pulepandak (Rauwolfia serpentina). Pulai (Alstonia scholaris). Bidara upas (Merremia mammosa). Inggu (Ruta angustifolia). This is an example of a part of a horticultural commodity plant that has been successfully stored through tissue culture techniques as an in vitro germplasm collection.  
UJI AKTIVITAS ANTIBAKTERI ESCHERICHIA COLI PADA FORMULASI SEDIAAN SABUN CAIR MANDI PROBIOTIK DENGAN METODE BIOTEKNOLOGI FERMENTASI KOMBUCHA BUNGA TELANG (Clitoria ternatea L) Nisa Siti Fatonah; Fernanda Desmak Pertiwi; Firman Rezaldi; Nurullah Asep Abdilah; Lucky Dita A; M Fariz Fadillah
AGRIBIOS Vol 20 No 1 (2022): JUNI
Publisher : Program Studi Agribisnis Fakultas Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36841/agribios.v20i1.1510

Abstract

Fermentasi kombucha bunga telang (Clitoria ternatea L) mempunyai aktivitas sebagai antibakteri Escherichia coli. Penelitian ini bertujuan untuk mengetahui dan menguji aktivitas antibakteri Escherichia coli. pada sediaan sabun fermentasi kombucha bunga telang (Clitoria ternatea L). Data yang diperoleh akan diolah secara statistik. Hasil penelitian menunjukkan bahwa sediaan sabun fermentasi kombucha bunga telang memiliki diameter zona hambat pada seluruh konsentrasi dan konsentrasi 40% memiliki aktivitas antibakteri tertinggi dengan nilai rata-rata diameter zona hambat 11,60 mm dengan kategori kuat.
Co-Authors Abdilah, Nurullah Asep Abdillah, Nurullah Asep Ade Anwar Ade Dwi Fatwa Ade Sumiardi Agus Triyono Agustiansyah, Lucky Dita Ahmad Saddam Ahmad Saddam Ahmad Saddam Hussein Ahmad Subagiyo Alfadli M S Alfi Hardian Alfina Nurrahman Andaru Danurdara W Andayaningsih, Poniyah Andri Imam Subekhi Andri Tri Cahyono Andri Tri Cahyono Andri Tri Cahyono Anggita Sofianti ANNE NURAINI Anzani, Kartika arikha ayu susilowati Aris Maruf Aris Ma’ruf Aris Ma’ruf Aris Ma’ruf Arti Wahyu Utami Arti Wahyu Utami Arti Wahyu Utami Arti Wahyu Utami, Arti Wahyu Utami Ayu Safitri Ayuwardani, Novi Barolym Tri Pamungkas Boima Ramses Situmeang Bramantyo Cahya Skania, Pratiwi Cahyono, Andri Tri Candra Junaedi Cantika, Erika Cory Novi Dea Nurfadhillah Dedeh Jubaedah Dedeh Jubaedah Desi Trisnawati Desi Trisnawati Desmak Pertiwi, Fernanda Dian Risdianto, Dian Dina Amalia Dina Amalia Diyan Yunanto Setyaji Dody Riswanto Dwi Wahyuni Dwinda Sari Dwiyarina Margarisa Dyah Rohma Wati Dyah Rohmawati E. Egriana Handayani Edi Pramono Elok Zubaidah Eman eman Endang Safitri Endang Safitri Endang Safitri Erni Suminar Fadhillah, Maya Fadilah, M. Fariz Fadillah, M Fariz Faizah, Nai’matul Retno Faizah, Na’imatul Retno Fajar Hidayanto, Fajar Farida, Farida Kustyarini Fatchani, Sathi Fatchani, Sati Fathiyati, Fathiyati Fathurrohim, Muhammad Faizal Fatikha, Zulfania Shandra Fernanda Desmak Pertiwi Fernanda Desmak Pertiwi Fernanda Desmak Pertiwi Fernanda Desmak Pertiwi Fernanda Desmak Pertiwi Filda Fairuza Fitri Rahmi Fadhilah Fitri Rahmi Fadhilah, Fitri Rahmi Fitria Eka Resti Wijayanti Fitriyani Fitriyani Galaresa, Achmad Vindo Galuh Chandra Irawan, Galuh Chandra Giastami, Salma Nur Ginanjar, Iin Hasan Gozali, Thomas Gumilar, Roni Hadi Susilo Hadi Susilo Hari Hariadi, Hari Hariningsih, Yetti Hartini, Putri Tri Heny Sasmita, Heny Sasmita Herjayanto, Muh. Hindri Syahputri Huda, Fahmi Alamil Humaidi, Agus Hussein, Ahmad Saddam Iin, Iin Hasan Ginanjar Ipul Saifullah Ipul Saifullah, Ipul Saifullah Iriyanti Harun Irmawati Mathar Isti Dwi Pruschia Istikhomah, Rekha Aulia Jihan Nabilla Judiono Judiono Julinda, Olvia Junaedi, Candra Karo-Karo, Sry Ulina Kartika, Shinta Dewi Kartina Kartina Khaerunnisa Putri, Salsabila Kuncara Nata Waskita Kurniawan, Maskun Kusmiran, Eny Kustyarini, Farida Kusumiyati Leni Halimatusyadiah Ligo, Azzura Lina Mardianti Lucky Dita A Lucky Dita Agustiansyah M Fariz Fadillah M. Fariz Fadillah M. Fariz Fadillah M. Fariz Fadillah M. Fariz Fadillah Mardianto M. Fariz Fadillah, M. Fariz Fadillah M.Fariz Fadillah Maharani Maharani, Maharani Maigoda, Tonny Cortis Margarisa, Dwiyarina Maridanti, Lina Maritha, Vevi Maskun Kurniawan Maskun Kurniawan Maskun Kurniawan Masruroh, Nazilatul Maya Puspitasari Ma’ruf, Aris Melia Sari, Melia Meliyawati Meliyawati Meliyawati Meliyawati Mirna Mirna Misbakhul Munir MISBAKHUL MUNIR Misbakhul Munir, Misbakhul Munir Mochammad Imron Awalludin Mu'jijah Mu'jijah Mu'jijah, Mu'jijah Mu’jijah Mu’jijah, Mu’jijah Muhammad Abdillah Hasan Qonit Muhammad Amin Nasution Muhammad Andry Muhammad Davio Athallah Muhammad Faizal Fathurohim Muhammad Faizal Fathurrohim Muhammad Faizal Fathurrohim Muhammad Faizhal Fathurrohim Muhammad Mutfi Amin Shidqi Muhammad, Riszal Munir, Misbakhur Mu’jijah Mu’jijah Mu’jijah Mu’jijah, Mu’jijah Nabila, Nabila Nabilla, Jihan Na’imatul Retno Faizah Ngete, Ani Florida Nia Agustina Nia Novranda Pertiwi Ningtias, Retna Yulrosly Nisa Siti Fatonah Nisa Siti Fatonah Novi Ayuwardani Novi Ayuwardani, Novi Ayuwardani Nur Hafizah, Rahmi Nurfajriah, Mutiara Siti Nurmaulawati, Rina nurminabari, ina siti Nurrahman, Alfina Nurvadilah, Eva Octavina Dyah Oentari Oentari, Octavina Dyah Opik Taupiqurrohman Pakpahan, Suyarta Pamungkas, Barolym Tri Paramita Wisnuwardhani, Paramita Perkasa, Bifil Tanjung Pertiwi, Fernanda Desmak Pratiwi, Reza Safinda Priyoto Priyoto Priyoto Priyoto Pujiastuti, Nanik Purbanova, Reni Putri, Desvita Maharani R.F.X Premihadi Putra Rachmat, Omat Ragil, Ragil Widyaningsih Rahmad, Sukardi Sugeng Rahmi Fadhillah, Fitri Rakhmadianti, Safira Ranny Puspitasari Ratna Fitri Yenny, Ratna Fitri Ratna Fitry Yenny Ratna Fitry Yenny Ratna Fitry Yenny Ratna Fitry Yenny, Ratna Fitry Yenny Reni Purbanova Resti Wijayanti, Fitria Eka Retna Yulrosly Ningtias Retna Yulrosly Ningtias Retna Yulrosly Ningtyas Riana, Asysyifa Rifkarosita Putri Ginaris Rina Nurmaulawati Rina Nurmaulawati, Rina Nurmaulawati Rina Nurmaulawti Rina Octavia Riswanto, Dody Rizal Rohmatulloh Rizal Rohmatulloh, Rizal Rohmatulloh Rohmah, Hajar Nur Fathur Rohmatulloh, Rizal Roni Gumilar Roni Gumilar Roni Gumilar Rusmana Sadida, El Santi Safitri , Endang Safitri, Endang Safitri, Resti Saifullah, Ipul Saraswati, Afrini sari, nina yuliana Sari, Sinta Wisma Sari, Syilvi Rinda Sasmita, Heny Sathi, Sathi Fatchani Satriyatama Tristan Suhardjono Setiawati, Puput Setyaji, Diyan Yunanto Simanjuntak, Monica Nelly Sinta Wisma Sari Siska Dwi Anggraeni Siti Khodijah Subagiyo, Ahmad Sudrajat, Cecep Sugeng Rahmad, Sukardi Sugiono Sugiono Sugiono Sugiono Sugiono Sugiono, Sugiono Sugiono Sukardi Sugeng Rahmad Sukardi Sugeng Rahmad Sumarlin US Sumarlin US Sumarlin US Suminar, Erny Surya, Meylissa Servita Suseno Amin, Suseno Susilawati Susilawati Susilowati Susilowati Susiyanti, Susiyanti Sutaryono Suyamto Suyamto Suyamto Suyamto Suyamto Swastika Oktavia SYARIFUL MUBAROK Sylvia Puspita Tanjung, Siti Aisiyah Tantie, Lanny Taupiqurrohman, Opik Tri Saptari Haryani Tri Yudianto Trisnawati, Desi Ucu Wandi Somantri Usman Setiawan Vevi Maritha Vevi Maritha Vevi Maritha, Vevi Maritha Wafi Fahruzzaman Widiastuti, Yuliati Widiyaningsih, Ragil Widyaningsih, Ragil Wijayanti Wijayanti Wijayanti Wijayanti Wijayanti, Fitria Eka Resti Yani Suryani Yenny, Ratna Fitry Yudianto, Tri Yuliana Kolo Yuwinani, Iin Yuyun Hidayat Zahran Hanif F Zahratul Millah