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All Journal SURYA AGRITAMA - Fakultas Pertanian Elkawnie Animal Production : Indonesian Journal of Animal Production JMM (Jurnal Masyarakat Mandiri) Justek : Jurnal Sains Dan Teknologi Jurnal Teknologi Pertanian Jurnal Riset Agribisnis dan Peternakan Surya Abdimas Jurnal Ilmiah Fillia Cendekia Community Empowerment Surya Agritama: Jurnal Ilmu Pertanian dan Peternakan Jurnal Sains Peternakan Nusantara Agroindustrial Journal Kandang : Jurnal Peternakan Jurnal Ilmiah Ilmu-Ilmu Peternakan

Mudawaroch, Roisu Eny

Fakultas Pertanian Universitas Muhammadiyah Purworejo

Author-ID : 1302267

Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Mathematics Public Health Social Sciences Veterinary Other

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PENGARUH PENAMBAHAN SARI JAHE (Zingiber Officinale Rocs) DAN KUNYIT (Curcumae Domestical Val) PADA AIR MINUM TERHADAP KONSUMSI PAKAN, KONVERSI PAKAN DAN KONSUMSI AIR MINUM PADA AYAM BROILER Geger - Destiawan; Roisu Eny Mudawaroch; Hanung Dhidhik Arifin
Surya Agritama : Jurnal Ilmu Pertanian dan Peternakan Vol 4, No 1 (2015): SURYA AGRITAMA
Publisher : Universitas Muhammadiyah Purworejo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (432.112 KB)

Penelitian ini bertujuan untuk mengetahui mengetahui produktifitas ayam broiler yang diberi tambahan Sari Jahe (Zingiber Officinal Rocs) dan Sari Kunyit (Curcuma Domestical Val) pada air minum terhadap produksi ayam broiler terutama konsumsi pakan, konversi pakan, konsumsi air minum ayam broiler. Materi yang digunakan meliputi 100 ekor DOC (Day Old Chicken) Strain Abror Acres CP 707 DOC dan pakan diproduksi oleh PT. Charon Pokphand Indonesia pakan yang digunakan adalah BR 1. Peralatan yang digunakan adalah 20 set tempat pakan, ember, gelas ukur, bola lampu, thermometer, hygrometer, dan timbangan. Variabel yang diamati adalah konsumsi pakan, konversi pakan, konsumsi air minum. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (Completely Randomized Design) yang terdiri dari empat perlakuan dengan lima kali ulangan, setiap ulangan diletakan secara acak kedalam seluruh petak percobaan. Keempat macam perlakuan tersebut adalah: T0: penambahan sari jahe dan kunyit 0 gr, T1: penambahan sari jahe dan kunyit 5 gr, T2: penambahan sari jahe dan kunyit 10 gr, T3: penambahan sari jahe dan kunyit 15 gr. Data yang diperoleh dalam penelitian ini dianalisis dengan menggunakan Analisis Ragam (Analisis of Varience). Apabila terdapat perbedaan nyata dilanjutkan dengan uji Duncan’s. Hasil Penelitian konsumsi pakan dan konversi pakan berbeda nyata, sedangkan pada konsumsi air minum tidak berbeda nyata. Hasil uji Duncan’s menunjukan bahwa rerata konsumsi pakan dengan perlakuan T0 = 700,72bc, T1 = 686,07abc gram, T2 = 665,48a gram, T3 = 677,98ab gram, yang berarti penambahan sari kunyit dan jahe terhadap air minum sebanyak 5 gr (T1) menunjukan hasil yang terbaik. Hasil uji Duncan’s menunjukan bahwa rerata konversi pakan dengan perlakuan T0 = 11,11d gram, T1 = 9,65abc gram, T2 = 9,18a, T3 = 9,35ab gram, yang berarti penambahan sari kunyit dan jahe terhadap air minum sebanyak 5 gr (T1) menunjukan hasil yang terbaik. Pemberian sari jahe dan kunyit pada level 5 gram, 10 gram, 15 gram pada air minum berbeda nyata pada konsumsi pakan dan berbeda sangat nyata pada konversi pakan. Konsumsi air minum tidak terjadi perbedaan yang nyata diantara perlakuan. Kata kunci : Konsumsi, Konversi, Sari Kunyit dan Jahe, Ayam Broiler

Isolation and Identification of Lactic Acid Bacteria on Boiler Chicken Roisu Eny Mudawaroch; Setiyono Setiyono; Lies Mira Yusiati; Edi Suryanto
Elkawnie: Journal of Islamic Science and Technology Vol 6, No 2 (2020)
Publisher : Universitas Islam Negeri Ar-Raniry Banda Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/ekw.v6i2.7015

Abstract: The aims of this research were to isolate lactic acid bacteria from broiler chicken. The main material was a chicken boiler aged 30 days. The identification of LAB was carried out based on isolation and identification of morphological, phenotypic, and biochemical characteristics. Thirteen LAB isolates were obtained and 5 selected LAB isolates were identified based on growth levels, pH, and lactic acid levels. Five selected LAB isolates were identified as Lactobacillus genus which has Gram-positive, negative catalase, non-motility, hetero-fermentative, rod shapes, rod-colony shapes, and cream colony color.Abstrak: Penelitian ini bertujuan untuk mengisolasi bakteri asam laktat dari ayam broiler. Bahan utamanya adalah ayam boiler berumur 30 hari. Identifikasi BAL dilakukan berdasarkan isolasi dan identifikasi karakteristik morfologi, fenotipik, dan biokimia. Tiga belas isolat BAL diperoleh dan 5 isolat BAL terpilih diidentifikasi berdasarkan tingkat pertumbuhan, pH, dan kadar asam laktat. Lima isolat BAL terpilih diidentifikasi sebagai genus Lactobacillus yang memiliki Gram-positif, katalase negatif, non-motilitas, hetero-fermentatif, bentuk batang, bentuk koloni batang, dan warna koloni krem.

PELATIHAN PEMBUATAN KERIPIK KACA PADA MASA PANDEMI COVID-19 Roisu Eny Mudawaroch; Adi Wibowo; Atika Ariyanti; Indra Gaya Tri; Selly Shintiani; Tabah Supriyatin
JMM (Jurnal Masyarakat Mandiri) Vol 5, No 4 (2021): Agustus
Publisher : Universitas Muhammadiyah Mataram

Abstrak: Secara umum permasalahan yang dihadapi saat pandemi Covid 19 yaitu masyarakat memerlukan sebuah peluang usaha yang dapat memberikan manfaat materi. Pemulihkan perekonomian masa pandemi covid-19 di desa dapat dilakukan oleh kader PKK dengan membuka peluang usaha keripik kaca. Pembuatan keripik kaca bertujuan untuk memberikan pengetahuan pembuatan keripik kaca kepada kader PKK Desa Tulusrejo Kecamatan Butuh kabupaten Purworejo. Metode yang digunakan adalah pelatihan dengan 3 tahapan yaitu : pra pelaksaan pelatihan, pelaksaan pelatihan, dan evaluasi dan monitoring pelatihan pembuatan keripik kaca. Hasil praktik pembuatan keripik kaca yaitu prakegiatan pelatihan pembuatan kripik kaca dilakukan survei tentang pelatihan yang dibutuhkan. Pelatihan yang dipilih adalah pembutan kripik kaca. Pelaksanaan pelatihan pembuatan keripik kaca dilakukan pengarahan terlebih dahulu tentang alat, bahan dan cara pembuatan. Setelah pengenalan, maka dilanjutkan dengan praktik membuat kripik kaca. Monitoring dan evaluasi menunjukkan sebagian besar peserta sudah mengetahui cara pembuatan keripik kaca yaitu 88,89%, namun sebagian kecil yaitu 44%, yang telah mempraktikannya. Bahan pembuatan keripik kaca mudah didapatkan yaitu sebesar 100%. Pembuatan keripik kaca juga mudah dilakukan yaitu sebesar 100%. Kesimpula bahwa pembuatan keripik kaca berjalan lancar dan sukses. Peserta sangat antusias selama kegiatan dilaksanakan. Saran adalah pembuatan keripik kaca tetap dipraktikkan dan diusahakan secara komersil. Abstract: In general, the problem faced during the Covid 19 pandemic was that people need a business opportunity that can provide material benefits. Economic recovery during the COVID-19 pandemic in the village can be done by PKK cadres by opening up glass chip business opportunities. The manufacture of glass chips aims to provide knowledge on making glass chips for PKK cadres, Tulusrejo Village, Need District, Purworejo Regency. The method used was training with 3 stages: pre-implementation of training, implementation of training, and evaluation and monitoring of training in making glass chips. The results of the practice of making glass chips, namely the pre-activity of training on making glass chips, a survey was carried out about what was needed. The chosen training was glass chip making. The implementation of training on making glass chips was carried out first about the tools, materials, and manufacturing methods. After the introduction, it was continued with the practice of making glass chips. Monitoring and evaluation showed that most of the participants already knew how to make glass chips, namely 88.89%, but a small proportion, namely 44%, had practiced it. The material for making glass chips was easy to obtain, which was 100%. Making glass chips was also easy to do, which was 100%. The conclusion was that the manufacture of glass chips was running smoothly and successfully. Participants were very enthusiastic during the activity. Suggestions were that the manufacture of glass chips was still practiced and commercialized.

Deferensi (Leukosit) Kambing Peranakan Etawa (PE) Jantan yang diberi Pakan Jerami Padi Fermentasi dengan Level Berbeda Arif Adnan; Faruq Iskandar; Roisu Eny Mudawaroch
Surya Agritama: Jurnal Ilmu Pertanian dan Peternakan Vol. 8 No. 1 (2019)
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Purworejo

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Penelitian ini bertujuan untuk mengetahui deferensi leukosit kambing peranakan etawa (PE) yang diberi pakan jerami padi fermentasi dengan lavel berbeda. Penelitian dilaksanakan di Desa Kalikotes, Kecamatan Pituruh, Kabupaten Purworejo dan Laboratorium Pato Klinik BBVet Wates. Bahan yang digunakan 12 ekor kambing peranakan etawa jantan umur 10-12 bulan, jerami padi fermentasi (JPF), rumput gajah, ampat tahu. Alat yang digunakan antara lain kandang, timbangan electronic dan seperangkat lain untuk pengambilan sampel darah. Rancangan yang dipakai adalah Rancangan Acak Lengkap (RAL) 4 perlakuan 3 ulangan. Kosentrasi perlakuan T0 : 80% RG + 0% JPF + 20% AT; T1 : 60% RG + 20% JPF + 20% AT; T2 : 40% RG + 40% JPF + 20% AT; T3 : 20% + 60% + 20% AT. Parameter yang diamati leukosit, neutrofil, eosinofil, limfosit, monosit, basofil. Penelitian dilakukan selama 9 minggu. Data di analisis dengan ANOVA jika ada perbedaan dilanjutkan analisis Dancen. Hasil pemberian jerami padi fermentasi pada leukosit berpengaruh nyata (P<0,05) dengan jumlah T0 : 102,000 ribu/mm3; T1 : 200,000 ribu/mm3; T2 : 79 ribu/mm3; T3 : 109 ribu/mm3, Neutrofil tidak berpengaruh nyata (P>0,05) dengan persentase T0 : 42,8%; T1 : 47,9%; T2 : 4,2%; T3 : 59,1%, Eosinofil tidak berpengaruh nyata (P>0,05) dengan persentase T0 : 1,9%; T1 : 2,4%; T2 : 2,9%; T3 : 2,9%, Limfosit berpengaruh nyata (P<0,05) dengan persentase T0 : 55,3%; T1 : 48,3%; T2 : 52,4%; T3 : 44,3%, Monosit tidak berpengaruh nyata (P>0,05) dengan persentase T0 : 0,5%; T1 : 1,1%; T2 : 1,3%; T3 : 0,9%, Basofil tidak berpengaruh nyata (P>0,05) dengan persentase T0 : 0%; T1 : 0%; T2 : 0%; T3 : 0%. Jerami padi fermentasi dapat menjadi pakan subtitusi kambing peranakan etawa (PE), yang dapat mempertahankan status kesehatan dilihat dari deferensi leukosit, neutrofil, eosinofil, monosit, basofil dan berpengaruh nyata (P>0,05) terhadap limfosit sehingga pemberian jerami padi fermentasi mampu menjadi pakan pengganti.

Pengaruh Subsitusi Jerami Padi Fermentasi terhadap Produktifitas Kambing PE Jantan (Capra aegagrus Hirecus) Hamid Hidayat; Hanung Dhidhik Arifin; Roisu Eny Mudawaroch
Surya Agritama: Jurnal Ilmu Pertanian dan Peternakan Vol. 8 No. 1 (2019)
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Purworejo

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Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan jerami padi fermentasi dalam ransum terhadap konsumsi pakan, konsumsi air minum, pertambahan bobot badan, konversi dan efisiensi pakan kambing Peranakan Etawa (PE) jantan. Penelitian ini dilakukan di Desa Kali Kotes, Kecamatan Pituruh, Kabupaten Purworejo. Bahan yang digunakan adalah 12 ekor kambing Peranakan Etawa umur 10 -12 bulan, ampas tahu (AT), rumput gajah (RG) dan jerami padi fermentasi (JPF). Alat yang digunakan antaralain timbangan digital kapasitas 2 kg, timbangan gantung 50 kg, parang, alat pencacah rumput, sekop kecil, sapu dan karung. Rancangan yang dipakai adalah Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 3 ulangan. Konsentrasi perlakuan T0 : 21% AT, 79% RG dan 0% JPF; T1 : 21% AT, 59 % RG dan 20% JPF; T2 : 21% AT, 39% RG dan 40% JPF; T3 : 21% AT, 19%RG dan 60% JPF. Parameter yang diamati konsumsi pakan, konsumsi air minum, pertumbuhan bobot badan harian, konversi dan efisiensi pakan. penelitian dilakukan selama 63 hari. Data dianalisis ANOVA dan jika ada perbedaan dilanjut dengan Duncan. Hasil subtitusi jerami padi fermentasi berpengaruh nyata terhadap PBBH kambing PE jantan. Jerami padi fermentasi mampu meningkatkan PBBH kambing PE jantan. Jerami padi fermentasi mampu digunakan sebagai subtitusi rumput gajah sampai level 20%.

Pengaruh Tingkat Pengetahuan Dan Persepsi Diri Terhadap Keputusan Membeli Makanan Bergizi Bagi Mahasiswa Roisu Eny Mudawaroch
Jurnal Riset Agribisnis dan Peternakan Vol. 4 No. 2 (2019)
Publisher : Universitas Muhammadiyah Purworejo

This study aims to determine how much the relationship of knowledge about nutrition to the decision to buy nutritious food and self-perception of the decision to buy nutritious food. The method in this research is descriptive quantitative research method. Respondents in this study were students of the Faculty of Agriculture, University of Muhammadiyah Purworejo levels I and II, totaling 90 respondents. The data collection of this study used a questionnaire method. The scale used in this study is a Likert scale. The test is a description, multiple linear, and F test. The results of this study indicate that the majority of samples were female, amounting to 52.2% with the largest number aged 19 years at 41.1%. Most respondents live with their parents, which is 64.4%. Most respondents get a monthly allowance of 255-500 thousand rupiahs, which is 42.2 percent. Costs incurred to buy monthly food amounted to 255-500 thousand rupiahs, amounting to 47.8 percent. A validity test conducted on three variables shows all data is valid. Linear regression test showed a positive relationship with the regression equation model, namely: Y = 9.93 + 0.272X1 + 0.121X2. F test results showed significant results, which means self-perception and knowledge about nutrition proved to have a significant effect on the decision to consume nutritious food. The conclusions in this study are 1) knowledge about nutrition has a significant influence on the decision to buy nutritious food, 2) self-perception of the influence of a significant effect on the decision to buy nutritious food and 3) knowledge about nutrition and self-perception has a significant influence simultaneously on the decision to buy nutritious food.

Perubahan Warna Sosis Ayam Fermentasi Dengan Penambahan Nitrit dan Lactobacillus fermentum BR 17 Roisu Eny Mudawaroch; Setiyono Setiyono; Lies Mira Yusiati; Edi Suryanto
Jurnal Riset Agribisnis dan Peternakan Vol. 3 No. 2 (2018)
Publisher : Universitas Muhammadiyah Purworejo

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The purpose of this study was to determine the color change of fermented chicken sausage with the addition of nitrite and Lactobacillus fermentum BR 17. The treatment in this study was fermented chicken sausage with additives: nitrite, Lactobacillus fermentum BR 17, and Lactobacillus fermentum BR 17 + nitrite. The parameters observed in this study were color intensity and color appearance of fermented chicken sausage. This study uses a Split Plot Design with the main plot of nitrite and Lactobacillus fermentum BR 17 and an old plot of manufacture. The results of the study were additives in fermented chicken sausage which had no significant effect on the value of b * (yellowish). The value of b * in Nitrit fermented chicken sausage, Lactobacillus fermentum BR 17, and Lactobacillus fermentum BR 17 + nitrite were 7.19; 6.74; and 7.09. The length of time for fermented chicken sausage production has a very significant effect on the b * value. The fermented chicken sausage b * value at the beginning was 7.59 and decreased to 6.13 at the end of manufacture. The results of the analysis of the additives in fermented chicken sausage have a very significant effect on the value of a * (redness). A * values in nitrite fermented chicken sausage, Lactobacillus fermentum BR 17, and Lactobacillus fermentum BR 17 + nitrite respectively 5.29; 4.99; and 4.51. The results of a variety of analyzes on the duration of making fermented chicken sausage gave a very significant effect on the value of a *. The a * fermented chicken sausage value at the beginning was 4.97 and rose to 5.25 on the 3rd day of fermentation and then decreased during drying to 4.43 at the end of manufacture. The results of the analysis of the additives in fermented chicken sausage have a very significant effect on the L * value (brightness). L * value in nitrite fermented chicken sausage, Lactobacillus fermentum BR 17, and Lactobacillus fermentum BR 17 + nitrite respectively 38.50; 43.71; and 39.84. The results of the analysis of variance in the duration of manufacture of fermented chicken sausage have a very significant effect on the value of L * (brightness). The value of L * fermented chicken sausage at the beginning was 54.05 and decreased to 29.54 at the end of manufacture. The color of fermented sausage with nitrite and Lactobacillus fermentum BR 17 and the different preparation times showed the difference between the additive used and the length of time to make fermented sausage. The conclusion of this research is that the additive used does not affect the value of *b and has a very significant effect on the value of * a and * L. the time for making fermented chicken sausage has a significant effect on the value of * b and a very significant effect on the value of a * and * L. The appearance of fermented chicken sausage shows the difference as well as the

Persentase Hasil Sosis Ayam Fermentasi Probiotik dengan Berbagai Bahan Aditif pada Tahap Fermentasi dan Tahap Pengeringan yang Berbeda Roisu Eny Mudawaroch; Setiyono Setiyono; Lies Mira Yusiati; Edi Suryanto
Jurnal Riset Agribisnis dan Peternakan Vol. 3 No. 1 (2018)
Publisher : Universitas Muhammadiyah Purworejo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (235.337 KB)

The purpose of this study was to determine the percentage yield of probiotic fermented chicken sausage with various additives at the fermentation and drying stages. The ingredients used were chicken meat and beef fat, salt, nitrite (NaNO2), sugar, pepper, garlic, sausage cartridges, BAL probiotic starter. The treatment in this study was fermented sausage with additives: nitrite, BAL Probiotics, and BAL Probiotics-nitrite. The parameters observed were the percentage yield of fermented chicken sausage at the fermentation and drying stages. The data obtained from the treatment were then analyzed for variance using a Split Plot Design. If there is a difference, continue with Duncan's New Multiple Range Test. The results of this study were the additives used had a very significant effect (P <0.01) on the percentage of probiotic fermented chicken sausage at the fermentation stage. The yield percentage of nitrite sausages is the highest when compared to BAL Probiotics and Probiotics-nitrite BAL sausages. Drying time at the fermentation stage had a very significant effect (P <0.01) on the yield of probiotic fermented chicken sausage. The longer the fermentation takes place, the lower the percentage of fermented sausage yields. At the drying stage, the additives used had a significant effect (P <0.01) on the yield of probiotic fermented chicken sausage. Drying time has a very significant effect on the percentage of probiotic fermented chicken sausage yield. The longer the fermentation takes place, the lower the percentage of fermented sausage yields. The conclusion of this study is that additives affect the growth of probiotic fermented chicken sausage during fermentation and drying. The longer the fermentation time and the drying time for probiotic fermented chicken sausage, the results of the probiotic fermented chicken sausage will decrease. The suggestion of this research is that there is a need for further research on other parameters in probiotic fermented chicken sausage.

Kontribusi Asosiasi Peternakan Ayam Broiler Pada Anggotanya Roisu Eny Mudawaroch; Sunardi Sunardi
Jurnal Riset Agribisnis dan Peternakan Vol. 5 No. 2 (2020)
Publisher : Universitas Muhammadiyah Purworejo

The existence of the community allows an increase in the business of laying hens. The existence of the “Berkah telur Makmur’ association motivates these breeders to emerge because the breeders feel that the laying hen business can support their social relationships and can be developed as a family business. The purpose of this study was to determine the benefits of joining a laying hen association in the Purworejo area. This research was conducted at the association of laying hens in "Berkah Egg Makmur" which includes Purworejo Regency, Magelang Regency, Kebumen Regency, and Wonosobo Regency. Samples were taken randomly from 25 farmer groups. This research was designed as a descriptive study. Data analysis used descriptive statistics in the form of frequency distribution and percentage. The results showed that farmers received 88% of the benefits of information, 8% of market guarantees and 4% of price avoidance. The facility of the laying hen breeders' association is counseling. Counseling was attended by 52% members, while 40% never attended and followed counseling from associations and counseling from outside as much as 8%. 44% of the members of the association who attended the counseling (1-5 times), while 12% were more than 5 times. Information obtained apart from association comes from 20% of the internet, 8% of print media and 70% of fellow breeders. The association's response to 68% was swift. The conclusion of this study is that there is an association of laying hens that provides benefits for laying hen farmers, contributes and provides benefits. There is a need for various outreach to make it more attractive to its members and to increase the association's response to its members.

Faktor-Faktor yang Mempengaruhi Keputusan Mahasiswa Membeli Makanan Berprotein Hewani Roisu Eny Mudawaroch
Jurnal Riset Agribisnis dan Peternakan Vol. 5 No. 1 (2020)
Publisher : Universitas Muhammadiyah Purworejo

Students have a strong personality so that they can make choices, one of which is the purchase of the food they consume. The purpose of this study was to determine 1) the influence of social factors on purchasing decisions for animal protein food; 2) Personal factors in animal protein food purchasing decisions; 3) Knowledge factors about animal protein food purchasing decisions and 4) Social factors, personal factors and knowledge factors about animal protein food purchasing decisions. The sample used was 90 students. The data obtained in the classical assumption test include normality test, validity test, reliability test, multicollinearity test, and heteroscedasticity test. The data were analyzed multiple linear regression with social factors (X1) personal factors (X2), knowledge factors (X3), while the decision to buy animal protein foods (Y). The results of the classical assumption test show the Kolmogorov-Smirnov normality test which shows the data was normally distributed. The results of the validity test of all instruments were valid. Reliability test results show the instrument used was reliable. The multicollinearity test results showed that there was no multicollinearity. The results of the heteroscedasticity test did not show any heteroscedasticity. The results of linear regression analysis showed Y = 4.574-0.105 (X1) +0.121 (X2) +0.004 (X3). The results of the F test showed a significant effect. And from the results of the determination test, the value of R = 0.313 was obtained. The conclusion was that social factors have an effect on animal protein food purchasing decisions, personal factors do not affect the animal protein food purchase decisions, knowledge factors do not affect animal protein food purchasing decisions, social factors, personal factors and knowledge factors jointly influence purchasing decisions. protein food animal.

Co-Authors - Priyono - Tugiyanto Abadi, Jaya Achmad Khumaini Adi Wibowo Adi Wibowo Adnan, Arif Aji, Bayu Laksono Aljundy, Muhammad Faqih Minded Aljundy Arif Adnan Arifin, Hanung Dhidhik Ariyanti, Atika Atika Ariyanti Dian Ratnasari Dwi Septi Fatinah Edi Suryanto Edi Suryanto Edi Suryanto Eka Wahyu Nugroho Faruq Iskandar Fatchol - Rohman Geger - Destiawan Hamid Hidayat Hanung Dhidhik Arifin Hanung Dhidhik Arifin Hendri - Trinanto Hidayat, Hamid Hidup Putra Santosa Indra Gaya Tri Irfan Teguh Raharjo Lely Apriani Lies Mira Yusiati Lukman Fadhiliya Mardhianto, Mardhianto Muhamad Zidni Nuro Musholihah, Amam Najib, Muhammad Sufyan Nurfaizin, Nurfaizin Pamungkas, Sapto Patria Wahyu Hartanto Priyono, - Rinawidiastuti Rinawidiastuti Rinawidiastuti Rinawidiastuti Rizki Amelia Sanjaya, Arip Selly Shintiani Setiyono Setiyono Setiyono Setiyono Setiyono Setiyono Setiyono Setiyono Shintiani, Selly Siti Amanah Sukma, Nuraeni Ayu Sulasih, - Sunardi Sunardi Supriyatin, Tabah Suryanto, Edi Tabah Supriyatin Tri, Indra Gaya Uswatun Hasanah Wibawanti, Jeki Mediantari Wahyu Zubair, Arif Zulfanita Zulfanita

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