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All Journal JOURNAL OF COASTAL DEVELOPMENT Jurnal Pendidikan dan Pembelajaran Kimia (JPPK) PENA SAINS Edukasi: Jurnal Pendidikan Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Pendidikan Kimia (JPKim) Indonesian Journal of Chemistry EKSAKTA : Jurnal Penelitian dan Pembelajaran MIPA PENDIPA Journal of Science Education JURNAL EDUCATION AND DEVELOPMENT Journal of Education Technology Jurnal Ilmiah Sekolah Dasar Jurnal Pendidikan Fisika dan Teknologi International Journal for Educational and Vocational Studies JCER (Journal of Chemistry Education Research) Jurnal Eduscience (JES) JPPS (Jurnal Penelitian Pendidikan Sains) JPPIPA (Jurnal Penelitian Pendidikan IPA) Jurnal Abdi: Media Pengabdian Kepada Masyarakat Jurnal Penelitian Pendidikan Matematika dan Sains Jurnal Inovasi Pembelajaran Kimia (Journal Of Innovation in Chemistry Education) Studies in Learning and Teaching Hydrogen: Jurnal Kependidikan Kimia Jurnal Kependidikan: Jurnal Hasil Penelitian dan Kajian Kepustakaan di Bidang Pendidikan, Pengajaran dan Pembelajaran Bioscientist : Jurnal Ilmiah Biologi JIPB (Jurnal Inovasi Pembelajaran Biologi) IJORER : International Journal of Recent Educational Research Jurnal Pengabdian Kepada Masyarakat EduStream: Jurnal Pendidikan Dasar Jurnal Pijar MIPA JSEP (Journal of Science Education and Practice) UNESA Journal of Chemical Education Unesa Journal of Chemistry Jurnal Pendidikan MIPA
Rudiana Agustini
Universitas Negeri Surabaya
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Nursing Physics Public Health Social Sciences Veterinary Other

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POTENSI AKTIVITAS ANTIOKSIDAN TERHADAP PENAMBAHAN VARIASI KONSENTRASI SARI BERAS MERAH (Oryza nivara) PADA PEMBUATAN YOGURT Gea, Natasyah Valencia Nilafah; Agustini, Rudiana
Eksakta : Jurnal Penelitian dan Pembelajaran MIPA Vol 9, No 2 (2024): Eksakta : Jurnal Penelitian dan Pembelajaran MIPA
Publisher : Fakultas Keguruan Dan Ilmu Pendidikan, UM-Tapsel

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/eksakta.v9i2.268-272

Abstract

Yogurt adalah produk yang dibuat dari susu yang difermentasi oleh bakteri asam laktat. Bakteri ini memberikan manfaat kesehatan ketika dikonsumsi, seperti memperbaiki mikroflora dalam saluran pencernaan, sehingga dapat digunakan sebagai bentuk makanan fungsional dengan kolaborasi bahan yang kaya antioksidan. Tingginya paparan radikal bebas dari berbagai sumber seperti radiasi, asap rokok, polusi kendaraan dan pabrik, pestisida, obat-obatan, dan lainnya menyebabkan peningkatan risiko kesehatan. Jumlah radikal bebas dan antioksidan yang tidak seimbang dalam tubuh menyebabkan terjadinya stres oksidatif. Salah satu jenis makanan yang berpotensi menangkal radikal bebas dan sangat akrab bagi masyarakat Indonesia adalah beras merah. Beras merah mengandung karbohidrat tinggi yang merupakan sumber antioksidan utama seperti asam fenolik, flavonoid, tokoferol, tokotrienol, proantosianidin, y-oryzanol, asam fitat, antosianin dan termasuk bagian dari serealia. Metode yang digunakan pada uji antioksidan menggunakan metode DPPH, dirancang dengan melihat nilai absorpsi. menggunakan spektrofotometer uv – vis. Hasil yang diperoleh pada penelitian yogurt sari beras merah didapatkan antioksidan kuat pada konsentrasi sari beras merah 30% dengan hasil 72,67 ppm.  
PENGEMBANGAN E-LKPD BERBASIS IKUIRI TERBIMBING UNTUK MELATIHKAN KETERAMPILAN PROSES SAINS PESERTA DIDIK PADA MATERI LARUTAN PENYANGGA Hasanah, Kholifia Nabila; Agustini, Rudiana
UNESA Journal of Chemical Education Vol. 12 No. 3 (2023)
Publisher : Universitas Negeri Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26740/ujced.v12n3.p170-178

Abstract

Satu di antara beberapa model pembelajaran yang bisa digunakan untuk melatih keterampilan proses sains siswa adalah model pembelajaran inkuiri terbimbing. Penelitian berikut mempunyai tujuan guna menghasilkan LKPD berbentuk elektronik yang layak dengan model pembelajaran inkuiri guna melatih keterampilan proses sains pada peserta didik dalam materi larutan penyangga, ditinjau dari validitas, kepraktisan, dan keefektifannya. Penelitian ini merupakan penelitian pengembangan dengan menerapkan model 4-D (Define, Design, Develop, and Disseminate) dengan 12 siswa kelas XI MIA 4 SMAN 4 Blitar sebagai subjek uji coba. Hasil penelitian memperlihatkan bahwasanya e-LKPD yang dikembangkan dikategorikan valid dan layak digunakan dengan memperoleh modus skor 4 dalam validitas isi serta modus skor 5 dalam validitas konstruk. E-LKPD berbasis inkuiri terbimbing yang dilakukan pengembangannya dinilai praktis dengan persentase respon positif siswa terhadap e-LKPD sebesar 92% serta persentase aktifitas siswa dalam keterlaksaaan model pembelajaran inkuiri terbimbing  dalam pembelajaran sebesar 100%. E-LKPD dinyatakan efektif guna melatih keterampilan proses sains dengan perolehan nilai N-Gain sejumlah 0,75. Berdasar dari hasil penelitian bisa diberikan kesimpulan bahwasanya e-LKPD yang dilakukan pengembangannya memiliki kelayakan dipakai guna melatihkan keterampilan proses sains pada siswa. Implikasi dari penelitian ini adalah e-LKPD berbasis inkuiri terbimbing dapat menjadi alat yang efektif bagi guru untuk meningkatkan keterampilan proses sains peserta didik untuk membantu memahami materi larutan penyangga.
Efektivitas Model OPPEMEI untuk Meningkatkan Kemampuan Berpikir Kreatif Mahasiswa Tri Agustiana, I Gusti Ayu; Agustini, Rudiana; Ibrahim, Musimin; Tika, I Nyoman
Journal of Education Technology Vol. 4 No. 2 (2020): May
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jet.v4i2.25343

Abstract

The purpose of this research was to improve the students’ creativity and learning outcomes in basic natural science concept course in PGSD Department by using OPPEMEI, it was a new learning model consisted with the steps of learning, such as the orientation, exploration, research, elaboration, exhibition, and implementation. This research used a qualitative descriptive analysis. The subjects of this research were 4 classes (classes F, G, B, and A). Data collection method used creative thinking skills tests with indicators of creative thinking ability which was consisted of fluency, flexibility, elaboration, and originality. Creative thinking skill ability improvement was analyzed by using N-gain. The results showed that there was an improvement in average score of N-gains from the creative thinking skills in the amount of 0.27, 0.153 and 0.101, an improvement occurred in class F. The highest indicator of creative thinking skills was fluency of N-gain in the amount of 0.67. It was categorized into very high criteria. This research showed that the OPPEMEI learning model improved the creative thinking skill ability which would affect the students’ learning outcomes. OPEMEI model would be one of the solutions in the learning process especially in the use of learning models.
Development of Performance Assessment Instrument to Measure Students Laboratory Skills in Thermochemistry Practicum Exothermic and Endothermic Reactions Oktavilani, Nabila Defti; Agustini, Rudiana
Jurnal Pijar Mipa Vol. 19 No. 5 (2024): September 2024
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v19i5.7069

Abstract

This development research was conducted to produce a performance assessment instrument that is feasible to use to measure students' laboratory skills in thermochemical practicum activities for exotherm and endotherm reactions based on field investigations and literature reviews that have been completed. The feasibility of performance assessment instruments is reviewed on validity, reliability, and practicality. The type of research used is research and development (Research and Development) with the 4-D method. The validity data was obtained using a validation questionnaire from the validator's assessment. Reliability data was obtained from student laboratory skills scores from two assessors. Affectivity data is obtained from the educator response questionnaire filled out by educators after using the performance assessment instrument. The validity results showed that the aspects of the content component of the performance assessment instrument were declared valid, the presentation feasibility aspect was declared valid, the physical criteria aspect was declared valid, the illustration aspect was declared valid, and the language aspect was declared valid. Reliability results based on the inter-rater reliability analysis obtained a kappa coefficient 0.739 with excellent agreement. Practicality results based on educator responses that received a percentage of 100% with very good criteria. Based on the results of the performance assessment instrument's validity, reliability, and practicality, it is declared feasible to use it to measure the science process skills of students in the laboratory.
Effect of Red Guava (Psidium guajava L.) Juice Concentration on Product Quality and Antioxidant Activity of Red Guava Synbiotic Yoghurt Afifah, Diah Siti; Agustini, Rudiana
Jurnal Pijar Mipa Vol. 19 No. 5 (2024): September 2024
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v19i5.7296

Abstract

Red guava juice has very strong antioxidant activity and has the potential to be processed into synbiotic functional beverage products that have health benefits. This study examined the effect of red guava juice concentration on product quality and antioxidant activity of red guava synbiotic yoghurt. Product quality tested included microbiological quality (total LAB) and chemical quality (pH value and Total Tritable Acid (TTA )value). The concentrations of red guava juice used were 0%, 10%, 20%, 30%, and 40%. Fermentation was carried out for 6 hours at 37⁰C by Lactic Acid Bacteria (LAB) from powdered mixed culture. Then organoleptic testing using the hedonic test, total LAB testing using the Total Plate Count (TPC) method, pH value testing using a pH meter, TTA value testing using the acid-base titration method, and antioxidant activity testing using the DPPH (2,2-diphenyl-1-picrylhydrazil) method. Test data were analyzed using SPSS software to determine the effect of red guava juice concentration on test results. The concentration of red guava juice in red guava synbiotic yoghurt affects the pH value, TTA value, and IC50 value as the result of antioxidant activity testing. Red guava juice concentration did not affect total LAB testing. Organoleptic assessment of red guava symbiotic yoghurt is in the range of like to like very much. The best formulation was red guava synbiotic yoghurt with 30% red guava juice concentration, which had strong antioxidant activity with an IC50 value of 59.637 ppm, pH value of 3.94, TTA value of 1.98%, and total LAB as much as 1.81x10⁸ colonies/g, so it has met the quality requirements of yoghurt according to Indonesian National Standard SNI 2981: 2009.
Effect of the Fermentation Time of Purple Sweet Potato (Ipomea batatas L) Synbiotic Yoghurt with Probiotic Starter on Product Quality and Antioxidant Activity Setiawan, Azzahra Laili Tivalia Putri; Agustini, Rudiana
Jurnal Pijar Mipa Vol. 19 No. 5 (2024): September 2024
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v19i5.7297

Abstract

Purple sweet potato (Ipomea batatas L) has the potential as a fermentation medium because it has a high carbohydrate content of around 20.1%. The combination of purple sweet potato extract, skimmed milk, and probiotic starter is expected to be a synbiotic yogurt that can help the digestive system. This study aims to determine the effect of long-term fermentation of purple sweet potato synbiotic yogurt with probiotic starter culture on product quality and antioxidant activity. The observed quality was chemical, microbiological, and organoleptic, with variations in fermentation time of 0, 4, 8, and 12 hours. The study's results showed a long-term effect of the fermentation of purple sweet potato synbiotic yogurt with probiotic starter culture on the quality of yogurt. The variation of 0-hour fermentation time did not meet the pH chemical quality standard with a value of 5.16. Still, it met the TAT chemical quality standard with a value of 0.513%, while the variation of fermentation time of 4-12 hours met the pH quality standard with a value of 3.88-4.33 and a TAT of 1.268-1.967%. In the quality of microbiology, there was a total increase in BAL, which was 46.2×107 - 90.61×107. The best organoleptic quality of color, taste, and aroma was obtained in the 8-hour fermentation variation, while the best texture organoleptic quality was obtained in the 12-hour fermentation variation. The best antioxidant activity was received at 12 hours of fermentation with an IC50 value of 62.727 ppm. From this study, it can be concluded that the best yogurt results are obtained with a fermentation time of 12 hours.
Development of Learner Activity Sheets Based on Guided Inquiry to Improve Student Learning Outcomes on Chemical Equilibrium Material Surastri, Surastri; Agustini, Rudiana
Jurnal Pijar Mipa Vol. 20 No. 4 (2025): Special Issue
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v20i4.9066

Abstract

Education plays an important role in improving the quality of human resources. In the context of implementing the Merdeka Curriculum, teachers are given the freedom to design adaptive and contextual learning processes. Based on preliminary research findings, 50% of students reported difficulties in understanding chemical equilibrium material, with the main obstacles being unfamiliar terminology, excessive memorization, and complex calculations. To address these issues, this study aims to develop guided inquiry-based Learner Activity Sheets on chemical equilibrium material to improve the learning outcomes of class XI high school students. Chemistry learning, especially on the topic of chemical equilibrium, sub-material factors that affect the direction of chemical equilibrium shifts, is often considered abstract and difficult for students to understand, so learning media is needed that can facilitate critical thinking processes and conceptual understanding. Guided inquiry was chosen as a learning approach because it provides a balance between teacher direction and independent exploration by students. The research method used is Research and Development (R&D) with reference to the 4-D development model (Define, Design, Develop, and Disseminate) and limited to the Develop stage only. The population in this study was class XI of IPIEMS Surabaya High School. The results of Learner Activity Sheets validation from the three validators obtained a mode score of 5, which means that Learner Activity Sheets is feasible with very valid categories. The percentage of students' responses obtained was 96% which was declared practical. The learning outcomes of students are declared complete if they reach a score of ≥ 80. Based on the posttest results, the percentage of completeness is 88.5%. This percentage shows that classical completeness has been achieved, so it can be concluded that guided inquiry-based learning is effective in improving student learning outcomes.
Effect of Fermentation Duration on the Chemical Characteristics and Antioxidant Activity of Sambiloto Leaf (Andrographis paniculata) Kombucha Purwono, Tri Diansy Yana; Agustini, Rudiana
Jurnal Pijar Mipa Vol. 20 No. 4 (2025): Special Issue
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v20i4.9154

Abstract

Fermentation is a biotechnological process that can modify chemical characteristics and increase antioxidant activity. The effect of fermentation time is very important for the quality of Andrographis paniculata (Andrographis paniculata) kombucha. This study aims to investigate the potential of sambiloto leaves (Andrographis paniculata) as a base ingredient in kombucha production and to analyze the effect of varying fermentation durations (0, 3, 6, 9, and 12 days) on the chemical characteristics and antioxidant activity of the resulting kombucha. The parameters evaluated include pH, total titratable acidity, total reducing sugars, total flavonoid content, and antioxidant activity. The results showed that the pH of kombucha decreased with increasing fermentation time, from 3,92 ± 0,02 on day 0 to 3.08 ± 0.01 on day 12, indicating enhanced activity of acetic acid-producing microorganisms during fermentation. Titratable acidity increased from 0.11 ± 0.01% to 0.93 ± 0.02%, reflecting the accumulation of organic acids. Total reducing sugar levels initially increased on day 3 (655.72 ± 0.68 mg/mL), then declined to 309.94 ± 0.83 mg/mL by day 12, possibly due to microbial consumption. The total flavonoid content showed a consistent increase from 0.008 mg/mL QE to 0.019 mg/mL QE, indicating the gradual release of bioactive compounds throughout the fermentation process. The highest antioxidant activity was recorded on day 9 (74 ± 0.47%), followed by a slight decrease on day 12 (72 ± 0.00%). These findings suggest that the inclusion of sambiloto leaves does not inhibit fermentation but rather enhances the production of beneficial bioactive compounds. Therefore, sambiloto holds strong potential as a functional ingredient in kombucha rich in natural antioxidants.
Antibacterial Activity of Probiotics from Naniura Made with Nile Tilapia (Oreochromis niloticus) against Salmonella typhi Cahyani, Agis Ayu; Agustini, Rudiana
Jurnal Pijar Mipa Vol. 20 No. 4 (2025): Special Issue
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v20i4.9155

Abstract

Microbial contamination in foodstuffs, particularly by pathogenic bacteria such as Salmonella typhi, is one of the leading causes of foodborne diseases, posing a serious threat to public health. The use of antibiotics to control infections has led to an increase in antibiotic resistance cases, thereby necessitating safer and more sustainable alternatives for controlling pathogenic bacteria. One potential approach is the utilization of natural probiotics derived from traditional fermented foods. Naniura, a traditional dish from North Sumatra made from raw freshwater fish without any heating process, is believed to contain lactic acid bacteria (LAB) that function as probiotics. This study aims to evaluate the antibacterial activity of probiotics derived from naniura made with Nile tilapia (Oreochromis niloticus) against Salmonella typhi. Nile tilapia was selected due to its high protein content and meat structure with fewer bones compared to common carp. The fermentation of naniura was carried out for 10 hours to optimize the growth of probiotic microorganisms. Probiotic isolation was followed by macroscopic, microscopic, and biochemical characterizations using TSIA, citrate, motility, indole, ornithine, MRVP, catalase, amylolytic, and proteolytic activity tests. The antibacterial activity was evaluated using the disk diffusion method against Salmonella typhi. The results showed that the isolated probiotics exhibited morphological and physiological characteristics indicative of the genus Enterococcus, and the diameter of the inhibition zone produced is categorised as strong, with an average inhibition zone of 12.8 mm ± 0.36 against Salmonella typhi. This study demonstrates that naniura made from Nile tilapia has the potential to serve as a natural source of effective antibacterial probiotics.
The Effect of Kelulut Honey (Trigona spp.) Concentration as a Natural Sugar on the Quality of Mung Bean Soyghurt (Vigna radiata L.) Lamdari, Eka Yuniar Retno; Agustini, Rudiana
Jurnal Pijar Mipa Vol. 20 No. 4 (2025): Special Issue
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v20i4.9156

Abstract

Mung bean soyghurt is a fermented functional food product developed from plant-based milk derived from mung beans (Vigna radiata L.). Lactic acid bacteria (LAB) are employed as the fermentative agents in the fermentation process, with the addition of kelulut honey (Trigona spp.) serving as a natural nutrient source. This product contains both probiotic microorganisms and prebiotic components, offering potential health-promoting properties. This research aimed to was conducted to assess the impact of varying concentrations of kelulut honey, used as a natural sugar, on the quality of mung bean soyghurt. Fermentation was carried out at 37 °C  for 8 hours with kelulut honey incorporated at concentrations of 0%, 5%, 10%, and 15% (v/v), along with 0,5 gram of probiotic starter. The resulting products were analyzed for LAB growth, total titratable acidity (TTA), and pH. LAB populations were determined using the Total Plate Count (TPC) method, titratable acidity was determined through acid-base titration, and pH was assessed using a calibrated pH meter. The results showed that increasing concentrations of kelulut honey significantly enhanced LAB growth and TTA while reducing pH values. The honey also influenced organoleptic properties, including color, aroma, and taste. The best treatment was observed in the formulation containing 10% kelulut honey, which yielded a LAB count of 4,20 × 108 CFU/mL, a TTA of 1,638%, a pH of 4,00, and organoleptic characteristics that received favourable evaluations from the panellists across all assessed parameters.
Co-Authors Adyani, Laely Afian, Tilal Afifah, Diah Siti Agustyna Widyaningrum Ahlan Riwahyu Habibi Aida Fikriyah Alberto Yonathan Tangke Allo Andriani, Lupita ANTIKA SARI, VIVIN Arviana Ramadhanti Asri Susetyo Rukmi BENI SETIAWAN Budi Jatmiko Budi Jatmiko Cahyani, Agis Ayu Dewi Markiah DIAN ERLITA PUTRI, NAZTITI Dian Pradianti Dr. I Nyoman Tika,M.Si . Eka Septianingtyas Elok Sudibyo Ely Rohmawati Ely Rohmawati Endah Rahmawati Erman Erman ERMAN ERMAN Evita Harti Nanda Fatimah, Siti Alihatus Fatimatuz Zahroh Fauziyah Nisyah Feliatra Findiyani Ernawati Asih Firdaus, Laras Fitria Hidayati Fransiska, Yuni Fuaidah, Nur Gea, Natasyah Valencia Nilafah Harun Nasrudin Harun Nasrudin Harun Nasrudin Hasanah, Kholifia Nabila Hasnawati Hasnawati Hasnawati Hasnawati Hendra Eka Nurdyanto Hiatun Sri Wahyuni Hurint, Jansensius Dani I Gusti Agung Komang Diafari Djuni Hartawan I Gusti Ayu Tri Agustiana Ibrahim, Musimin Imran, Yuliana Anggraini Izzatul Muhidah Jansensius Dani Hurint Julianto Julianto Julianto Julianto Julianto Julianto Kuki, Agustina Dua Kusumawati Dwiningsih Laely Adyani Lamdari, Eka Yuniar Retno Laras Firdaus Lathifatul Hikmah Layyina, Nunik Luthfi Faza Afina Riza Walida Luthfi Faza Afina Riza Walida, Luthfi Madlazim Madlazim Madlazim Madlazim Maghfiroh, Lailatul Mahyuddin Syaifulloh Markiah, Dewi Mirwa Adiprahara Anggarani Mu'minatus Solekha, Fadia Muchlis Muchlis Muchlis Muchlis Muchlis Muchlis Muh Makhrus Muhidah, Izzatul Musimin Ibrahim MUSLIMIN IBRAHIM N Narsito NABILAH, SALMA Nafisah, Halimatun Narsito Narsito Narsito Narsito Noera Wahdaniyah Nofi Eriana Sulistiani Nunik Layyina Nur Aida Amyliana NUR ALIZA AGUSTINA, SAVIRA Nur Fuaidah Nurdyanto, Hendra Eka Nurhayati Nurhayati Nurhikma Ramadhana Nurlarasati, Filla Qodaria Oktavilani, Nabila Defti Pradianti, Dian PRATIKNO, PUTRI Prima Retno Wikandari PUJI ASTUTIK, SETYO Purwono, Tri Diansy Yana Putra, Armansyah QODARIA NURLARASATI, FILLA Raharjo Raharjo Raharjo Raharjo Rika Dyanita Sari Risti Wulaningtyas RIZKI, ULFATIKHAH Rizza Danila Rofiqotus Sholeha RR. Ella Evrita Hestiandari RUSLY HIDAYAH Rusmini Rusmini S.Pd. M Kes I Ketut Sudiana . Sari Edi Cahyaningrum Sari, Ilma Indana Satriawan, Muhammad Setiawan, Azzahra Laili Tivalia Putri SHOLIHA, AMILATU Sifak Indana Sigit Purnomo Soda, Fransiska Nay Sri Juari Santoso Sri Juari Santoso Sri Juari Santoso Sri Martini Sri Martini Sri Poedjiastoeti Suhartini, Erna Supardi, ZA Imam Suprayitno Suprayitno Surastri, Surastri SUYATNO Suyono Suyono Tangke Allo, Alberto Yonathan TAOFEK, IWAN Tirsa Fitriana Angsari Titik Taufikurohmah Titik Taufikurohmah Tjandrakirana Tjandrakirana Tjipto Prastowo Tjipto Prastowo Toeti Koestiari TOETI KOESTIARI Toeti Koestiari Tukiran Tukiran Tukiran Tukiran Tukiran Tukiran Utami, Dianita Fitri Utiya Azizah Wahono Widodo Wahono Widodo Wahono Widodo Wahono Widodo Wahyanto, Kharisma Nareswari Wahyuni, Hiatun Sri Wahyuningtyas, Intan Nanda Wakhidah, Nur Wasis Wasis Wasis Wasis Wasis Waskito, Rusyariyanto WIDOWATI BUDIJASTUTI Widowati, Azza Nuriah Wihdatul Istiqah Yuliana Anggraini Imran Yuni Sari Rahayu YUNI SRI RAHAYU Yunita Yunita Yunita Yunita Z. A. Imam Supardi Z. A. Imam Supardi ZA Imam Supardi Zahro, Latifatuz