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All Journal JPK (Jurnal Pendidikan Khusus) Jurnal Penelitian Pendidikan IPA (JPPIPA) Pendas : Jurnah Ilmiah Pendidikan Dasar Jurnal Pendidikan Kebutuhan Khusus JECCE (Journal of Early Childhood Care and Education) Buana Pendidikan: Jurnal Fakultas Keguruan dan Ilmu Pendidikan Unipa Surabaya Jurnal Penamas Adi Buana Wahana : Tridarma Perguruan Tinggi WAKTU: Jurnal Teknik UNIPA Jurnal Review Pendidikan dan Pengajaran (JRPP) STEAM Engineering : Journal of Science, Technology, Education And Mechanical Engineering Jurnal Inovasi dan Teknologi Pembelajaran (JINOTEP) Kajian dan Riset Dalam Teknologi Pembelajaran Jurnal EK dan BI Community Development Journal: Jurnal Pengabdian Masyarakat Vocational : Jurnal Inovasi Pendidikan Kejuruan Seminar Nasional Hasil Riset dan Pengabdian (SNHRP) Jurnal Pendidikan dan Pembelajaran Jurnal Tata Rias (JTR) Jurnal Agrifoodtech JURNAL ILMIAH PENELITIAN MAHASISWA MARAS : Jurnal Penelitian Multidisplin Indonesian Journal of Community Empowerment Jurnal Tata Rias (JTR) JBC Bugaris Indonesian Journal of Education (INJOE) SUJANA: Education and Learning Review
Yunus Karyanto
Universitas PGRI Adi Buana Surabaya
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Pelatihan Manajemen Usaha Katering Siswa SMAN 4 Sidoarjo untuk meningkatkan kemampuan berwirausaha Jasa Boga Diana Evawati; Susilowati Susilowat; Yunus Karyanto; Rina Asmaul
SNHRP Vol. 3 (2021): Seminar Nasional Hasil Riset dan Pengabdian (SNHRP) Ke 3 Tahun 2021
Publisher : LPPM Universitas PGRI Adi Buana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (309.11 KB)

Abstract

Bisnis kuliner saat ini menjadi salah satu bisnis paling menjanjikan untuk di jalankan, prospek usaha ini akan terus cemerlang mengingat kuliner atau makanan merupakan kebutuhan pokok bagi semua manusia. Salah satu bisnis bidang kuliner yang bisa dijalankan adalah bisnis katering. Selain itu dengan semakin berkembangnya teknologi dan pemanfaatan teknologi bisnis di media online merupakan opsi yang menguntungkan bagi usaha kecil dan menengah. bisnis online memiliki lahan pasar yang cukup besar, diperkirakan angka pengguna internet di Indonesia lebih dari 88 juta orang. Katering misalnya, bisnis penyedia makanan yang awalnya jarang melakukan promosi, sekarang banyak ditemukan iklan katering di social media instagram. Pendidikan Sekolah Menengah Atas (SMA) adalah Pendidikan yang menyiapkan lulusannya untuk melanjutkan ke jenjnag perguruan tingi belum siap bekerja. Sehingga memberikan sumbangan pengangguran pada anak lulusan SMA di usia produktif. Tujuan pengabdian ini adalah meningkatkan pemahaman siswa SMA bisnis kuliner manajemen katering di bidang Jasa Boga untuk memasuki dunia kerja. Mitra pengabdian ini adalah siswa SMAN 4 SIdoarjo. Pengabdian dilaksanakan di Aula Sekolah SMAN 4 Sidoarjo. Adapun metode kegiatan yang digunakan pada pengabdian ini adalah perencanaan, pengarahan, bimbingan dan pengajaran praktikum Manajemen katering. Melalui kegiatan pengabdian ini siswa SMAN 4 Sidoarjo meningkatkan pemahaman dan ketrampilannya di bidang boga sebagai bekal untuk berwirausaha.
PENGEMBANGAN MODEL PEMBELAJARAN “TEACHING FACTORY” UNTUK MENINGKATKAN KUALITAS LULUSAN PROGRAM KEAHLIAN TATA BOGA DI SMK Yunus Karyanto; Rina Asmaul
Jurnal Review Pendidikan dan Pengajaran (JRPP) Vol. 6 No. 1 (2023): Volume 6 Nomor 1 Tahun 2023
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jrpp.v6i1.17554

Abstract

Tujuan penelitian ini untuk mengetahui pengembangan model pembelajaran TeFa untuk meningkatkan kualitas lulusan Program Keahlian Tata Boga di SMK. Metode yang digunakan pada penelitian ini adalah metode kualitatif. Peneliti sebagai instrumen kunci. Teknik pengumpulan data dilakukan secara triangulasi. Analisis data bersifat induktif, dan lebih menekankan makna daripada generalisasi. Hasil penelitian: (1) pembelajaran Tefa yang dikembangkan terintegrasi dengan unit produksi untuk praktik peserta didik, (2) menyesuaikan antara kurikulum yang sudah ada dengan kurikulum kebutuhan industri, (3) pembelajaran TeFa mampu meningkatkan kompetensi peserta didik, (4) pembelajaran TeFa dapat berjalan dengan baik, jika SMK dan dunia industri dapat bekerjasama, (5) evaluasi pembelajaran TeFa: observasi langsung terhadap proses hasil kerja dengan menggunakan lembar observasi dan evaluasi berdasarkan pedoman uji kompetensi keahlian (UKK) dalam bentuk ujian praktik, (6) kendala pembelajaran TeFa: (a) kurangnya SDM, (b) promosi yang masih terbatas, dan (c) produk masih tergantung pesanan. Disarankan: SMK meningkatkan kerjasama dengan dunia industri, Dinas Pendidikan dan pengusaha.
PENGARUH LABEL DAN PACKAGING PADA PRODUK LABU SIAM MUSTOFA TERHADAP TINGKAT PENJUALAN Elfrida Satria Ona; Dian Puspita Sari; Katharina Alexandria Dede; Ana Setia; Rina Asmaul; Yunus Karyanto
Jurnal Ekonomi dan Bisnis (EK dan BI) Vol 6 No 2 (2023)
Publisher : Politeknik Bisnis Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37600/ekbi.v6i2.1203

Abstract

Chayote (Sechium edule) is a local food that has good nutritional value for the human body. Chayote has a fairly good fiber content, namely 1.7 grams per 100 grams. Minimal processing in the form of fresh cuts is an option that can be done to increase distribution reach, improve safety and quality, speed up and simplify processing, and reduce waste in the form of waste that can pollute the environment. Apart from that, chayote contains antioxidants which can help prevent cancer by warding off free radicals, such as vitamin C and flavonoids. Many substances found in chayote, such as saponins, flavonoids, proteins, vitamin A, thiamin, and many more, have therapeutic uses. The majority of Indonesian people are not interested in consuming or processing chayote, even though chayote has many medicinal properties. To increase selling prices and gain popularity among Indonesian people, the chayote trade must be innovated. One way to make this happen is to turn it into a Mustofa Chayote. This research uses questionnaires, interviews and observation as data collection methods. If you look at how to answer the questionnaire, it is divided into two types, namely open questionnaires and closed questionnaires. The results of this research are that the value of product design, labels and packaging influences consumer interest. Our products are not only seen from their delicious taste and good food color, but also from their external appearance, namely attractive labels and packaging which really influence consumers' interest in buying the product.. Keywords: Chayote, Product Quality
The influence of the guided inquiry method and critical thinking on the learning outcomes of culinary arts in class X high school students Gunawan, Wawan; Karyanto, Yunus; Wiyarno, Yoso; Atiqoh, Atiqoh; Suharti, Suharti; Harwanto, Harwanto
Jurnal Inovasi dan Teknologi Pembelajaran Vol 11, No 1 (2024)
Publisher : Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17977/um031v11i12024p001

Abstract

Abstrak: Pembelajaran yang memberikan pengalaman dan partisipasi siswa adalah pembelajaran inkuiri karena pembelajaran inkuiri menuntut siswa untuk melakukan aktivitas, mengamati, menganalisis, dan menarik kesimpulan dari aktivitas yang diamati. Artinya metode inkuiri dapat mengembangkan kemampuan berpikir siswa sehingga menuntut siswa untuk mengambil inisiatif dalam memecahkan masalah. Tujuan dari penelitian ini adalah untuk mengetahui ada pengaruh hasil belajar tata boga antara yang menggunakan metode guided inquiry dan metode ekspositori, pada siswa yang mempunyai kemampuan berpikir kritis berbeda. Penelitian ini menggunakan rancangan kuasi eksperimental faktorial 2X2. Hasil penelitian ini dapat ditarik simpulan sebagai berikut: Ada perbedaan hasil belajar tata boga siswa yang memiliki kemampuan berpikir kritis tinggi dengan kemampuan berpikir kritis rendah dan ada interaksi antara penerapan metode guided inquiry dan kemampuan berpikir kritis terhadap hasil belajar tata boga siswa. Berdasarkan temuan penelitian dapat disimpulkan bahwa penggunaan metode guided inquiry dan keterampilan berpikir kritis dapat meningkatkan hasil belajar tata boga pada siswa SMA Kelas X.Abstract: Learning that provides student experience and participation is inquiry learning because inquiry learning requires students to carry out activities, observe, analyze and draw interesting conclusions from the activities observed. This means that the inquiry method can develop students' thinking abilities so that it requires students to take the initiative in solving problems. The aim of this research is to determine whether there is an influence on culinary learning outcomes between those using the guided inquiry method and the expository method, on students who have different critical thinking abilities. This research uses a 2X2 factorial quasi-experimental design. The following conclusions can be drawn from the results of this research: There are differences in the culinary learning outcomes of students who have high critical thinking abilities and those with low critical thinking abilities and there is an interaction between the application of the guided inquiry method and critical thinking abilities on students' culinary cooking learning outcomes. Based on research findings, it can be concluded that the use of guided inquiry methods and critical thinking skills can improve culinary learning outcomes in Class X high school students.
Pengaruh Media Pembelajaran Audio Visual Gerak Terhadap Hasil Praktek Rias Wajah Karakter Mahasiswa Universitas PGRI Adi Buana Surabaya Mustarifah, Nuril Ma'rifatim; Karyanto, Yunus
MARAS : Jurnal Penelitian Multidisiplin Vol. 2 No. 3 (2024): MARAS : Jurnal Penelitian Multidisiplin, September 2024
Publisher : Lumbung Pare Cendekia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60126/maras.v2i3.458

Abstract

Media audio visual gerak, yaitu media yang dapat menampilkan unsur suara dan gambar yang bergerak seperti film, media pembelajaran ini merupakan media pembelajaran yang dapat dipergunakan untuk merangsang pikiran, perhatian, perasaan dan kemampuan atau keterampilan siswa untuk mendorong terjadinya proses belajar atau kegiatan untuk mencapai tujuan pembelajaran. Penggunaan media pembelajaran audio visual gerak ini mendorong siswa untuk terlibat dalam seluruh langkah – langkah pembelajaran karena dalam rangkaian gambar hidup yang ditayangkan oleh seorang pengajar berisi pesan – pesan pembelajaran untuk membantu pemahaman terhadap suatu materi pembelajaran sebagai bimbingan atau bahan pengajaran tambahan kepada sekelompok kecil peserta didik. Penelitian ini bertujuan Untuk mengetahui pengaruh media audio visual terhadap hasil praktek rias wajah karakter Mahasiswa Universitas PGRI Adi Buana Surabaya. Metode penelitian ini menggunakan metode kuantitatif dengan teknik pengumpulan data melalui hasil praktek, dokumentasi dan kuisioner. Hasil dari penelitian ini difokuskan pada pengaruh media pembelajaran audio visual gerak terhadap hasil praktek rias wajah karakter Mahasiswa Universitas PGRI Adi Buana Surabaya yang telah dilakukan oleh peneliti dan diajukan kepada panelis, lalu selanjutnya akan disajikan dan dianalisis untuk memperoleh data peneliti melakukan pengambilan data dengan menyebar kuesioner angket sebanyak 30 responden yang diambil dari Mahasiswa PGRI Adi Buana Surabaya. Simpulan dalam penelitian menunjukkan hasil dari jawaban 30 responden mahasiswa. 0,026 < 0,05 yang menunjukkan bahwa Adanya media pembelajaran berpengaruh terhadap hasil praktek rias wajah karakter.
IMPLEMENTASI PEMBELAJARAN BERDIFERENSIASI UNTUK MENINGKATKAN KEAKTIFAN BELAJAR SISWA Rahmah, Jihan Aulia; Karyanto, Yunus; Effendi, Prisna Andreanus; Imami, Umi Farih Nur; Baeti, Faedah Nur; Yolanda , Graciella; Ardiyansyah, Julysa Ahmad
Steam Engineering Vol. 6 No. 2 (2025): STEAM Engineering, Vol. 6, No. 2, Maret 2025
Publisher : Program Studi Pendidikan Teknik Mesin, Fakultas Keguruan dan Ilmu Pendidikan, Universitas Palangka Raya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37304/jptm.v6i2.19682

Abstract

Currently, the school curriculum still has limitations in terms of flexibility, so it cannot fully adapt to the needs of students. In school and classroom environments, there are various characteristics of students with different interests, talents and learning styles. Student activity in learning is an indicator of the success of the learning process. Based on the results of observations made by researchers through direct observation in class This condition is caused by learning methods that are still conventional, where students receive more material directly without active involvement in the learning process. This situation often results in students feeling less enthusiastic or bored, so they do not pay full attention to the material presented by the teacher. Therefore, this research aims to increase student participation through the implementation of differentiated learning that is adapted to the learning style of each student at the Satya Widya Tourism Vocational School, Surabaya. This classroom action research was carried out in two cycles, with research subjects of 30 students from class XI Culinary 1. The techniques used in this research included observation and documentation, while increasing student activity in each cycle was analyzed based on the research results obtained. The research results show that students started from pre-cycle, cycle I and cycle II, with the average student activity increasing. In cycle I, activeness increased from 74.38% to 83.75%, showing an increase of 9.37%. Furthermore, in cycle II, there was a further increase of 7.5%, reaching 91.25%. Overall, the increase in student activity based on this data reached 16.87% so that, This research has met the indicators of success in increasing active student participation.
PERBANDINGAN HASIL EFEK KARAKTER SETTINGAN MAKE-UP DENGAN PEWARNAAN BUATAN DAN PEWARNAAN ALAMI DARI BUAH BIT Zahrani Sandya Arvita; Yunus Karyanto
Journal of Beauty and Cosmetology (JBC) Vol. 6 No. 1 (2024): JBC: Journal of Beauty and Cosmetology
Publisher : Universitas Negeri Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26740/jbc.v6n1.p1-6

Abstract

Makeup can also be interpreted as painting with facial skin media using cosmetic tools and materials. Everyone who makes up themselves or others wants to be seen by others so that the results are beautiful and satisfying. The developmentof the era is getting more advanced, many people are used to making up in every activity. Starting from everyday makeup, party makeup, and stage makeup.Research objectives: 1) To find out the results of the analysis of the use of artificial dyes in wound effect character makeup. 2.) To find out the results of the analysis of the use of natural beetroot dyes in the make-up of characters with woundeffects 3.) To describe the results of the comparative analysis of the application of artificial dyes and natural beetroot dyes in the make-up of characters with wound effects from the opinions of respondents.Research method Data collection using experiments, documentation, questionnaires The research population is PVKK students from the 2020 UNIPA class, The research sample is 40 people, the analysis technique used is the two- sample t-statistical test. The result is there is a comparison of the results between the use of artificial dyes and natural beetroot dyes wound effect character. The results of the analysis are that most respondents agree that the use of natural beetroot dyes is satisfactory, although half of some of them do not like the application of artificial dyes to produce cut wounds.The second result is a comparison of the results of natural dyes and natural beetroot dyes and artificial dyes, namely the results below 0.05, namely below 0.05 means h 0 is rejected and ha is accepted, which means that there is a comparison in the results.The third result is the authenticity of the blood color, the concentration of the red color, and the color produced is thick.
PERBANDINGAN HASIL JADI TEKNIK PRINTING SUBLIMASI PADA KAIN MAXMARA DENGAN KAIN TOYOBO DI PRINTKAINMU SURABAYA Ahadah, Alfina Mahfudhotin; Karyanto, Yunus; Mukti, Ria Andriani
VOCATIONAL: Jurnal Inovasi Pendidikan Kejuruan Vol. 5 No. 3 (2025)
Publisher : Pusat Pengembangan Pendidikan dan Penelitian Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51878/vocational.v5i3.6702

Abstract

Over time, the fashion industry now uses its main materials through the sublimation printing process first to make it look more attractive. The sublimation technique was chosen because of its ability to produce prints with high resolution and good durability. With the above limitations, the formulation on this problem can be taken from 1) the quality of the color results and 2) the comparison of fashion on maxmara fabric and toyobo fabric. This research aims to 1). To find out the quality of color and motif results in sublimation printing techniques on Maxmara fabrics and toyobo fabrics at Printkainmu Surabaya, 2). To find out the comparison of the quality of the results, the sublimation printing technique on clothes made of Maxmara and toyobo fabrics at Printkainmu Surabaya. This study uses an experimental method with a quantitative approach. The data collection method is through a questionnaire questionnaire with 12 instruments. Data was collected through a questionnaire questionnaire with 12 questions using a slap of 38 fashion design students who had or were taking printing courses. Data analysis was carried out by normality, homogeneity, and one-way ANOVA tests to determine whether there is a significant influence between treatments of printing ink. The results of the study show 1). The results of sublimation printing on maxmara fabric are more than 65% 2). And the sublimation printing results on Toyobo fabrics are 35% less 3). And the results of printing fabrics after being used as clothes are as much as 50% as good as both maxmara fabric and toyobo fabric depending on how the shape of the clothing is. This research shows that printing tactics on fabrics have the potential to become an alternative raw material in the manufacture of industrial clothing while supporting the use of technology over time. ABSTRAKSeiring berjalannya waktu, industri fashion kini menggunakan bahan utamanya melalui proses printing sublimasi terlebih dahulu agar semakin terlihat menarik. Teknik sublimasi dipilih karena kemampuannya menghasilkan cetakan dengan resolusi tinggi dan ketahanan yang baik. Dengan batasan diatas, maka rumusan pada masalah ini dapat diambil dari 1) kualitas hasil warna dan 2) perbandingan busana pada kain maxmara dan kain toyobo. Penelitian ini bertujuan 1). Untuk mengetahui kualitas hasil warna dan motif pada teknik printing sublimasi pada kain Maxmara dan kain toyobo di Printkainmu Surabaya, 2).  Untuk mengetahui perbandingan kualitas hasil jadi teknik printing sublimasi pada busana berbahan kain Maxmara dan toyobo di Printkainmu Surabaya. Penelitian ini menggunakan metode eksperimen dengan pendekatan kuantitatif. Metode pengumpulan data melalui angket kuisioner dengan 12 instrumen. Data dikumpulkan melalui angket kuisioner dengan 12 pertanyaan dengan menggunakan sampal sebanyak 38 mahasiswa tata busana yang pernah atau sedang mengambil mata kuliah printing. Analisis data dilakukan dengan uji normalitas, homogenitas, ANOVA satu arah untuk mengetahui ada tidaknya pengaruh signifikan antar perlakuan dari tinta printing. Hasil penelitian menunjukkan 1). Hasil printing sublimasi pada kain maxmara lebih banyak 65% 2). Dan hasil printing sublimasi pada kain Toyobo lebih sedikit 35% 3). Dan hasil kain printing setelah dijadikan busana sebanyak 50% sama bagusnya baik kain maxmara maupun kain toyobo tergantung dari bagaimana bentuk busana tersebut. Penelitian ini menunjukkan bahwa taknik printing pada kain sangat berpotensi menjadi bahan baku alternatif dalam pembuatan busana industri sekaligus mendukung pemanfaatan teknologi dengan seiring berjalannya waktu.
EFEKTIVITAS FACE PRIMER BERBENTUK CREAM DAN SILIKON DALAM MENUNJANG KETAHANAN MAKEUP PENGANTIN PADA KULIT BERMINYAK Mahisi, Widya Woro; Karyanto, Yunus; Mukti, Ria Andriani
Jurnal Tata Rias Vol. 15 No. 1 (2025): Jurnal Tata Rias
Publisher : Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/jtr.15.1.07

Abstract

This study aims to describe the results of bridal makeup on oily skin types using facial primer cream, describe the results of bridal makeup on oily skin types using silicone face primer, and compare the two types of facial primer. This study uses a quantitative method with an experimental approach, involving 43 students of the Family Welfare Vocational Education Study Program as samples. Data collected through questionnaires and direct observation with the results of makeup using facial primer cream and silicone face primer. Furthermore, the analysis uses a normality test, homogeneity test, and hypothesis test (t test). The results of the study: 1) The results of the normality test show that the data is normally distributed with a significance value of the use of facial primer cream of 0.102>0.05 and facial silicone primer of 0.200>0.05 then. 2) The results of the homogeneity test get a significance result of 0.000 where from these results, the sig. value <0.05 then the data is declared not homogeneous. 3) The results of the hypothesis test (t-test) show a significant difference between the two types of primer, namely face primer cream users at 20.72 and for silicone face primer users at 25.35. The significance value of the t-test of 0.000 <0.05 indicates a difference between the two. With these results from the study, it shows that cream-based face primers are less effective in increasing the adhesion and durability of makeup on oily skin. Meanwhile, Silicon face primers provide more durable and matte results and Silicon Face primer is the main choice in bridal makeup for oily skin types than Face primer Cream. Keywords: Face primer, silicone, cream, oily skin, Makeup.
EFEKTIVITAS FACE PRIMER BERBENTUK CREAM DAN SILIKON DALAM MENUNJANG KETAHANAN MAKEUP PENGANTIN PADA KULIT BERMINYAK Mahisi, Widya Woro; Karyanto, Yunus; Mukti, Ria Andriani
Jurnal Tata Rias Vol. 15 No. 1 (2025): Jurnal Tata Rias
Publisher : Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/jtr.15.1.07

Abstract

This study aims to describe the results of bridal makeup on oily skin types using facial primer cream, describe the results of bridal makeup on oily skin types using silicone face primer, and compare the two types of facial primer. This study uses a quantitative method with an experimental approach, involving 43 students of the Family Welfare Vocational Education Study Program as samples. Data collected through questionnaires and direct observation with the results of makeup using facial primer cream and silicone face primer. Furthermore, the analysis uses a normality test, homogeneity test, and hypothesis test (t test). The results of the study: 1) The results of the normality test show that the data is normally distributed with a significance value of the use of facial primer cream of 0.102>0.05 and facial silicone primer of 0.200>0.05 then. 2) The results of the homogeneity test get a significance result of 0.000 where from these results, the sig. value <0.05 then the data is declared not homogeneous. 3) The results of the hypothesis test (t-test) show a significant difference between the two types of primer, namely face primer cream users at 20.72 and for silicone face primer users at 25.35. The significance value of the t-test of 0.000 <0.05 indicates a difference between the two. With these results from the study, it shows that cream-based face primers are less effective in increasing the adhesion and durability of makeup on oily skin. Meanwhile, Silicon face primers provide more durable and matte results and Silicon Face primer is the main choice in bridal makeup for oily skin types than Face primer Cream. Keywords: Face primer, silicone, cream, oily skin, Makeup.
Co-Authors A.S, Wadiatul Khairati Achmad Noor Fatirul Ahadah, Alfina Mahfudhotin Ahmad Junaidi Aldi Firmansyah, Moch. Alifiyah Malika Sabina Putri Ana Setia Anggraini, Made Ayu Anies Listyowati Annisa Dwi Pangesti Annisa Nurul Ramadhani Ardiyansyah, Julysa Ahmad Arif Yahya Asmaul, Rina Atiqoh, Atiqoh Baeti, Faedah Nur Dian Puspita Sari Diana Evawati, Diana Dwi Apriliani Effendi, Prisna Andreanus Elfrida Satria Ona Faedah Nur Baeti Fatmawati Sabur Filothei Manalu Fitria Hansyah Fatmasari Graciella Yolanda Happy Sherlina Elvian , Jessica Harwanto Imami, Umi Farih Nur Imas Mastoah Isna Badarus Salasa Jayawarsa, A.A. Ketut Jihan Aulia Rahmah Julysa Ahmad Ardiansyah Kama Ratih Sholikha Katharina Alexandria Dede Lailatul Firman Dyah Maulya Luqmanul Hakim Luthfi Novela Made Ayu Anggraini MAHISI, WIDYA WORO Maria M Lawe Bai Moch. Aldi Firmansyah Muhlason Muhlason Mukti, Ria Andriani Mukti, Ria Andriani Mustarifah, Nuril Ma'rifatim Oscar Rivaldo Pribowo , Muhammad Rafikayati, Ana Rahmah, Jihan Aulia Rina Asmaul Rina Asmaul Rina Asmaul Rusmawati, Retno Danu Sri Widyastuti suhartik Sunyoto Hadi Prajitno Susilowati Susilowati . Susilowati Susilowati Wadiatul Khairati A.S Wawan Gunawan Wawan Gunawan Wildan Amro , Authony Wiyarno, Yoso Yolanda , Graciella Yoso Wiyarno Yuliana Daiman Zahrani Sandya Arvita Zain Fuadi Muhammad Roziqi Fath