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All Journal Jurnal Ilmu Pertanian Indonesia Eksplorasi Joglo Agrointek agriTECH Argipa (Arsip gizi dan Pangan) Adi Widya : Jurnal Pengabdian Masyarakat JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) PROCEEDING ICTESS (Internasional Conference on Technology, Education and Social Sciences) JMM (Jurnal Masyarakat Mandiri) SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Indonesian Journal of Agricultural Research Jurnal Teknologi Pertanian (Agricultural Technology Journal) Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknologi Pertanian AGRITEKNO, Jurnal Teknologi Pertanian Media Keperawatan Indonesia Jurnal Penelitian dan Pengabdian Kepada Masyarakat UNSIQ South East Asia Nursing Research Jurnal Teknologi Hasil Pertanian Food ScienTech Journal Ners Muda Jurnal Pengabdian dan Peningkatan Mutu Masyarakat (JANAYU) Jurnal Abdimas Bina Bangsa Sagu Jurnal Teknologi Pangan Journal of Applied Agricultural Science and Technology Prosiding SNPBS (Seminar Nasional Pendidikan Biologi dan Saintek) Journal of Food and Agricultural Product AGRIC Journal of Innovative Food Technology and Agricultural Product Jakadimas
Akhmad Mustofa
Teknologi Pangan, Fakultas Teknologi Dan Industri Pangan, Universitas Slamet Riyadi Surakarta
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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PEMANFAATAN SORGHUM SEBAGAI MAKANAN TRADISIONAL DI DAERAH MOJOPURO WURYANTORO WONOGIRI USAGE OF SORGHUM AS PASTRIES IN MOJOPURO WURYANTORO WONOGIRI Y.Wuri Wulandari, Akhmad Mustofa &
Adi Widya : Jurnal Pengabdian Masyarakat Vol 1 No 1 (2017): ADIWIDYA
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/awpm.v1i1.1928

Abstract

Kegiatan pengabdian ini dilaksanakan di Desa Mojopuro Wuryantoro Wonogiri Jawa Tengah. Desa tersebut merupakan desa petani, dimana penduduknya mengandalkan hidup dari hasil pertanian. Selain ditanami padi, desa ini juga memiliki tanaman sorgum yang secara rutin ditanam setiap tahunnya. Sebagian sorgum yang dipanen dijual dalam bentuk mentah dengan harga yang tidak terlalu tinggi. Mengubah sorgum menjadi kue kering dapat merubah kebiasaan petani yang hanya menjual sorgum dalam bentuk mentah. Dengan mengubah sorgum menjadi makanan lain yang lebih enak akan menggairahkan petani untuk mengolah sorgum lebih lanjut, minimalnya untuk dikonsumsi sendiri dan secara bertahap merubahnya menjadi kegiatan ekonomi yang dapat meningkatkan pendapatan petani.Pengabdian telah dilaksanakan pada bulan April 2017 yang lalu dan ternyata memberikan dampak pada petani khususnya kelompok Wanita Tani Rahayu Widodo yaitu berubahnya pengetahuan mereka terhadap komoditi sorghum dan perubahan keinginan mereka untuk memanfaatkan bahan baku sorghum menjadi makanan yang bernilai ekonomi tinggi.Kata kunci : sorgum, makanan tradisional, Mojopuro Wonogiri
The Effectiveness Of Murottal Al-Qur'an Therapy And Virtual Reality To Reduce Pain Intensity In Post Operating Patients Fadholi, Kirnawan; Mustofa, Akhmad
South East Asia Nursing Research Vol 2, No 2 (2020)
Publisher : University of Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/seanr.2.2.2020.74-81

Abstract

Pain management in postoperative patients so far in the Shofa Room of PKU Muhammadiyah Hospital in Temanggung is still limited to pharmacotherapy in the form of 1 gram injection metamizole or 30mg ketorolac injection and the provision of deep breath therapy. Giving this therapy is not optimal in dealing with patient pain. Therefore other therapies need to be given for example non-pharmacology, one of them is a combination of murottal Al-Qur'an therapy and virtual reality when the pharmacotherapy reaction is finished and the complementary therapy has never been done in the room. The purpose of this study was to determine the effect of a combination of Murottal Al-Qur'an therapy and virtual reality on pain intensity in postoperative patients. The research design used in this study was quasi-experimental with a pre-posttest with a control group design approach. The subjects of this study were 32 post-operative patients at PKU Muhammadiyah Temanggung Hospital. The sampling technique used was purposive sampling. The instrument used in obtaining data is the Numeric Rating Scale. The results showed that: 1) there were differences in the average pretest and posttest intensity of postoperative pain in the intervention group with a p-value of 0,000; 2) there is a difference in the average pretest and posttest intensity of postoperative pain in the control group with a p-value of 0.003; and 3) there is a significant difference in the decrease in intensity of postoperative pain in the intervention group and the control group with a p-value of 0.009 where the experimental group showed a decrease in intensity more effectively than the control group. The results of this study indicate that the combination of Murottal Al-Qur'an therapy and virtual reality is effective in reducing pain intensity in postoperative patients.
Pemanfaatan Beberapa Varietas Jeruk Sebagai Antimikroba Alami pada Saus Kacang Cilok Suhartatik, Naniek; Mustofa, Akhmad; Astuti, Beti C; E.S., Eko Yuliastuti; Mufadilah, Iklima
AGRITEKNO: Jurnal Teknologi Pertanian Vol 11 No 1 (2022): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2022.11.1.18

Abstract

Peanut sauce is a product made from peanuts with some seasonings and processed into paste form. Previous research results have showed that “cilok” (a traditional condiment made of tapioca starch) and the peanut sauce in Surakarta city are unfit for consumption. The addition of a few kinds of lime juice is expected to inhibit the growth of microbial pathogens in the sample. This study was conducted to determine the capability of lime extract to inhibit the growth of microbial contamination on peanut sauce from the 10 street vendors. Total Staphylococci, total coliform, total Salmonella-Shigella, total plate count (TPC), and total yeast were counted before and after the addition of lime extract. The results showed that the addition of kaffir lime gives the best results in inhibiting the growth of bacteria compared with the addition of key lime and lime. The results of TPC in the samples with the addition of kaffir lime after incubation of 4 hours was 3.5 × 104 CFU/mL. Kaffir lime gives the highest percentage of inhibiting TPC at 91.86%, yeast 40.51%, coliform 21.31%, Salmonella-Shigella 78.09%. The addition of key lime and lime gives the highest percentage of inhibiting the Staphylococci with each result 93.97% and 92.54%m respectively. The pH value of the peanut sauce with the addition of kaffir lime was 3.5, the titratable acidity was 0.31%, the RSA DPPH was 29.9 %, and total phenolic content 161.9 mg GAE/g sample. The lime extract either lime, key lime, or kaffir lime, has the potential to be added to peanut sauce as a natural antimicrobial agent. Keywords: Lime juice, microbiological contamination; peanut sauce ABSTRAK Saus kacang merupakan produk dari kacang tanah yang ditambah beberapa bumbu dan diolah menjadi bentuk pasta. Hasil penelitian sebelumnya menyebutkan bahwa cilok dan saus kacang yang beredar di kota Surakarta belum layak dikonsumsi. Penambahan air perasan beberapa jenis jeruk diharapkan mampu menghambat pertumbuhan mikroba pathogen pada saus kacang cilok. Penelitian ini dilakukan untuk menentukan jenis jeruk terbaik dalam menghambat pertumbuhan mikroba cemaran pada saus kacang dari 10 penjual cilok. Pengujian yang dilakukan yaitu menentukan jumlah mikrobia dari Staphylococcus, Koliform, Salmonella-Shigella, total plate count (TPC) dan total yeast sebelum dan sesudah penambahan air perasan jeruk. Hasil menunjukkan bahwa penambahan air perasan jeruk purut memberikan hasil terbaik dalam menghambat pertumbuhan bakteri dibandingkan dengan penambahan jeruk nipis dan jeruk limau. Hasil TPC pada sampel dengan penambahan jeruk purut setelah diinkubasi 4 jam adalah 3,5 × 104 CFU/mL. Saus kacang dengan penambahan jeruk purut menghasilkan persentasi tertinggi dalam menghambat TPC yaitu 91,86%, yeast 40,51%, Koliform 21,31%, Salmonella-Shigella 78,09%. Penambahan jeruk nipis dan jeruk limau menghasilkan prosentase tertinggi dalam menghambat Staphylococcus aureus yaitu 93,97% dan 92,54%. Hasil analisa kimia dari sampel saus kacang dengan penambahan air perasan jeruk purut yaitu nilai pH sebesar 3,5, total asam tertitrasi sebesar 0,3057%, aktivitas antioksidan sebesar 29,9 % dan total fenol sebesar 161,9 mg GAE/g sampel. Penambahan air perasan jeruk nipis, jeruk purut dan jeruk limau memiliki potensi ditambahkan dalam saus kacang sebagai senyawa antimikrobia alami. Kata kunci: Cemaran mikrobiologi; sari buah jeruk; saus kacang
Aktivitas Antioksidan Nata dengan Substrat Dami Nangka (Artocarpus heterophyllus Lam) dan Kubis Ungu (Brassica oleracea L var. capitata) Damayanti, Putri G; Mustofa, Akhmad; Karyantina, Merkuria
AGRITEKNO: Jurnal Teknologi Pertanian Vol 12 No 2 (2023): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2023.12.2.124

Abstract

Jackfruit straw and purple cabbage are ingredients that can replace coconut water as a substrate in making nata because they contain nutrients that can be used for the growth of Acetobacter xylinum bacteria. The aim of this research was to determine the characteristics of nata that produce the highest antioxidant activity. The experimental design used is a Completely Randomized Design with two factors. The first factor was the ratio of jackfruit straw to water, (1:1), (2:1), and (3:1), while the second factor was the ratio of purple cabbage to water, (1:1), (2:1), and (3:1). Test parameters included chemical (antioxidant activity, total anthocyanin, moisture, ash, and crude fiber content), physical (weight, yield, thickness, and color lightness (L), redness (a*), yellowness (b*), fermentation media (total sugar content and pH), and organoleptic (color and elasticity) on nata. The results with the highest antioxidant activity were the treatments with a comparison of jackfruit straw extract 3:1 and a comparison of purple cabbage extract 3:1, resulting in antioxidant activity of 41.72%, total anthocyanin of 80.32%, moisture content of 33.29%, ash content of 0.28%, fiber content of 3.10%, weight of 47.86 g, the yield of 9.71%, thickness of 1.34 cm, color L (lightness) 23.09, color a* (redness) 3.17, color b* (yellowness) -5.56. The total sugar content in the media before fermentation was 38.13% with pH 4.2, while after fermentation, the total sugar content was 14.37% with pH 3,1. Extracts of jackfruit straw and purple cabbage in this study were able to increase antioxidant activity in nata.
Antioxidant and Anti Inflammation Effect of Snack Bars from Black Glutinous Rice and Pumpkin Powder Mustofa, Akhmad; Suhartatik, Nanik; Ningrum, Ega Sulistiyo
Indonesian Journal of Agricultural Research Vol. 2 No. 3 (2019): InJAR, Vol. 2, No. 3, November 2019
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (988.408 KB) | DOI: 10.32734/injar.v2i3.2841

Abstract

The study was design to evaluate the antioxidant and anti-inflammatory effect of snack bars that made of black glutinous rice and pumpkin powder and study on the male Sprague Dawley rats. Twenty-five male rats in between the age of 2 and 3 months were selected and randomly divided into 5 groups, which were positive control, negative control, group with sylimarin treatment, snack bars A and snack bars B. Carbon tetrachloride was used to induce hepatic damage. The results showed that group with CCl4 treatment has 3.04 ± 0.16 μmol/L MDA while group with Sylimarin, snack bars A, snack bars B were 0.49 ± 0.05; 0.54 ± 0.05; and 1.15 ± 0.16 μmol/L MDA, respectively. The snack bars had the capacity to decline the damage in liver as much as Sylimarin (standardized natural medicine for hepatotoxicity). The SGPT (Serum Glutamin Pyruvic Transaminase) of the two treatment was 22.24 ± 0.80 U/I for Sylimarin and 22.33 ± 1.03 U/I for snack bars while SGOT (Serum Glutamic Oxaloacetic Transaminase) was 40.78 ± 0.77 U/I for Sylimarin and 40.88 ± 1.25 U/I for snack bars A. Snack bars B has a significantly different value on final SGOT and SGPT.
Effectiveness of murottal Al-Quran therapy on post-operative pain Nuzulullail, Agung Subakti; Mustofa, Akhmad; Vranada, Aric
Media Keperawatan Indonesia Vol 6, No 4 (2023)
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/mki.6.4.2023.329-337

Abstract

In the last few decades, non-pharmacological therapy has been commonly used in the management of postoperative pain with the advantage of minimal side effects. Murottal Al-Quran therapy is a non-pharmacological therapy that can be used to treat pain. The application of non-pharmacological murottal Al-Quran therapy for post-operative pain has not yet been clarified. The aim of this literature is to analyze the effect of Al-Quran murottal therapy on patients with post-operative pain. The method used applies the Literature review method. Articles related to the effectiveness of Al-Quran murottal therapy in post-operative pain patients were summarized from the Science Direct and Google Scholar databases. Article searches were carried out using the PRISMA method with keyword searches: post-operative pain, Al-Quran murottal therapy, post and pre-intervention pain scale, and pain scale reduction. As a result of a total of 7 articles identified, women constituted the majority of respondents with an age range of 40-45 years and more than 60 years. The results of the review summarize 1 article using the Al-Kahf letter and 2 articles using the Ar-Rahman letter as a non-pharmacological intervention. Most articles explain that the intervention is implemented for 15 minutes using audio recording media. The Numeric Rating Scale (NRS) is used as a pain scale assessment method. All articles show a decrease in the postoperative pain scale after intervention (NRS pre-post intervention <0.05). In conclusion, Al-Quran murottal therapy is very effective as a non-pharmacological therapy in efforts to reduce the pain scale in post-operative patients.
Terapi Murattal Al-Qur’an Surah Ar-Rahman dalam Menurunkan Kecemasan pada Pasien Kritis di Ruang ICU Maharani, Henriani Sintia; Mustofa, Akhmad
Ners Muda Vol 5, No 2 (2024)
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/nm.v5i2.13139

Abstract

Kecemasan adalah kondisi yang lazim dialami pasien kritis yang dirawat di ICU, sumber kecemasan berasal dari suara kebisingan lingkungan peralatan ruang ICU dan takut akan kematian. Kecemasan berdampak pada ketidakstabilan hemodinamik yang dapat berujung kegagalan organ dan peningkatan risiko kematian. Salah satu pendekatan nonfarmakologi untuk mengurangi kecemasan pada pasien kritis adalah dengan terapi murattal. Tujuan studi ini untuk mengetahui penurunan kecemasan pada pasien kritis melalui penerapan terapi murattal Al-Qur’an Surah Ar-Rahman. Studi kasus ini menggunakan metode deskriptif dengan pendekatan proses asuhan keperawatan pada 2 subyek studi. Kriteria inklusi subyek studi yaitu pasien kritis yang mengalami cemas, beragama islam, tidak memiliki gangguan pendengaran, tingkat kesadaran composmentis. Pemberian terapi murattal melalui earphone dengan frekuensi 1 kali sehari durasi 13 menit 55 detik selama 3 hari. Instrumen yang digunakan untuk mengukur kecemasan adalah VAS-Anxiety dan data pendukung status hemodinamik didapatkan dari bedside monitor. Terapi Murattal dapat menurunkan skor kecemasan dengan rata rata sebesar 4 poin. Pemberian terapi Murattal Surah Ar-Rahman dapat mengurangi kecemasan pada pasien kritis.
Pemberian Minyak Zaitun untuk Menurunkan Skala Pruritus pada Pasien yang Menjalani Hemodialisis: Studi Kasus Rosyada, Alfin Ni'mah; Mustofa, Akhmad
Ners Muda Vol 4, No 2 (2023)
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/nm.v4i2.10558

Abstract

Pruritus merupakan salah satu masalah pada dermatosis yang menimbulkan perasaan tidak nyaman karena stimulasi gatal yang muncul. Pruritus uremic merupakan masalah umum yang terjadi pada pasien yang menjalani hemodialisis, insidensi dari pruritus uremic yaitu 15%-49% pre-dialisis dan 50%-90% terjadi ketika intradialisis. Pruritus disebabkan karena sel mast melepaskan histamin dalam jumlah yang cukup banyak. Pada karya ilmiah akhir ners ini penulis melakukan penerapan minyak zaitun pada pasien dengan pruritus uremic yang menjalani hemodialisis. Minyak zaitun merupakan golongan emolien atau pelembab yang dapat melembabkan dan memperkaya struktur kulit. Studi kasus ini menggunakan metode deskriptif dengan pendekatan proses asuhan keperawatan. Instrumen yang digunakan pada studi kasus ini adalah numerical rating scale (NRS) pruritus. Penulis melakukan pemberian minyak zaitun pada pasien pruritus yang menjalani hemodialisis di Klinik Ginjal dan Hipertensi Lestari Semarang dengan 2 responden. Kriteria inklusi responden yaitu pasien PGK dengan pruritus yang menjalani terapi hemodialisis secara terjadwal dan pasien yang bersedia mengikuti kegiatan penelitian sesuai aturan dan waktu yang telah ditentukan. Prosedur pelaksanaan pemberian minyak zaitun dilaksanakan dua kali sehari dalam 2 minggu. Hasil dari studi kasus ini yaitu terdapat penurunan skor pruritus pada kedua responden dari skala 4 menjadi 1 dan skala 6 menjadi 3, sehingga dapat disimpulkan bahwa minyak zaitun dapat menurunkan skor pruritus pasien karena mengurangi sensasi gatal dan memberikan kelembaban pada kulit pasien. Intervensi pemberian minyak zaitun pada pasien pruritus dapat dimasukkan dalam sistem asuhan keperawatan di rumah sakit untuk menurunkan rasa gatal yang dialami oleh pasien-pasien dengan pruritus uremic.
Stunting Control in Bendo, Sukodono, Sragen, Central Java: Pengendalian Stunting di Desa Bendo, Sukodono, Sragen, Jawa Tengah Akhmad Mustofa; Nanik Suhartatik
JAKADIMAS (Jurnal Karya Pengabdian Masyarakat) Vol. 2 No. 1 (2024): JAKADIMAS
Publisher : Fakultas Teknologi dan Industri Pangan Unisri Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jakadimas.v2i1.10755

Abstract

Stunting in the Sukodono Sragen area in Central Java in 2023 reached 17.5% or consisted of 308 children with stunting. This sub-district has the second largest number of stunted children in Sragen Regency. Bendo Village is one of the villages in Sukodono Sub-district with 20 stunted children. This service aims to observe the effectiveness of the implementation of the PMT (Supplementary Feeding) program carried out in Bendo village by the Puskesmas Sukodono. The observation method carried out is weighing and measuring the height of each toddler with stunting every 10 (ten) days for 3 months the PMT program is run. The results showed that the provision of PMT did not have a significant impact on changes in the number of stunting sufferers in Bendo village Sukodono Sragen.
EFFECT OF ADDING CHLOROPHYLL EXTRACT OF SUJI LEAVES (Dracaena angustifolia) AND FERMENTATION TIME ON YOGURT CHARACTERISTICS Ramadhani, Eko Pramudya; Mustofa, Akhmad; Puyanda, Irvia Resti; Jokopriyambodo, Wahyu
Agric Vol. 36 No. 2 (2024)
Publisher : Fakultas Pertanian dan Bisnis, Universitas Kristen Satya Wacana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24246/agric.2024.v36.i2.p213-230

Abstract

Suji leaves contain a green pigment, namely chlorophyll. Suji leaf chlorophyll and its derivative compounds provide health benefits due to their anti-inflammatory and antioxidant activity. This research aims to produce suji leaf chlorophyll extract yogurt with antioxidant activity, soluble protein levels, and high numbers of lactic acid bacteria. This research used a completely randomized factorial design (CRD) consisting of 2 factors, namely the concentration of added chlorophyll extract (1%, 2%, 3%) and variations in fermentation time (6 hours, 8 hours, 10 hours). The research results showed that suji leaf chlorophyll extract yogurt with antioxidant activity, high levels of soluble protein, and a high number of lactic acid bacteria was found in the treatment with the addition of 3 percent chlorophyll and a fermentation time of 10 hours. In this treatment, suji leaf chlorophyll yogurt was obtained with antioxidant activity of 59.20 percent, dissolved protein content of 128.80 mg BSA/100 ml, total sugar content of 71.92 g glucose/100 ml, fat content of 5.91 percent, total chlorophyll of 2 .39 mg/L, viscosity 10.00 cP; color L* (brightness) 77.09, color a* (reddish) -5.80, color b* (yellowish) 9.35 and total Lactic Acid Bacteria (LAB) around 8.08 Log CFU/mL. Yogurt, with the addition of suji leaf chlorophyll extract, has the potential to be an excellent alternative to functional food for consumption.
Co-Authors Ahmad Gunawan Ahmad Gunawan Ainun Mardiyah Alfinda Taju Ulya Ali Djamhuri Anggi Aswinda Nur Hasanah Angraini Mariam Saraswati Astuti, Beti C Bernaulli Putri Mulyanto Beti Cahyaning Astuti Budiman Nur Arifin Damayanti, Putri G Danar Agi Fauzi Dara Chandra Pustika Desy Lustiyani Dewi Ayu Wulandari Setyobudi Diyah Ayu Eka Patmasari Dwi Yulia Vina Pratiwi Einstivina Nuryandani Eko Yuliastuti E.S Endang Sutriswati Rahayu Fadholi, Kirnawan Fadilah Husnun Fajariyah, Anna Firdhauzi, Amila Fitriyani, Reza Hasanah, Amalia L Husnun, Fadilah Ihfan Bagas Aditya Indah Prabawati INDAH PRABAWATI Indrias Tri Purwanti Irvia Resti Puyanda Isnaini Elok Nur Azizah Jessica Noni Estria Wicaksana Dwi Saputri Khabibulloh, Mohammad J M Kirana Swasti Ningrum Kurniawan, Yanuar Aldy Linda Kurniawati, Linda Lintang Sekar Sari Maharani, Henriani Sintia Maria, Agnes Merkuria Karyantina Mufadilah, Iklima Muhammad Nur Cahyanto Mulyanto, Bernaulli Putri Nanda Pratiwi Nanik Suhartatik Nikawati, Tri Ningrum, Ega Sulistiyo Ningrum, Kirana Swasti Novianto, Maulana Machfud Novianto Nugraheni, Oktina Nugraheni, Ratna Dewi Nugroho, Wahyuningtyas Puji Nur Hasanah, Anggi Aswinda Nurhidayanti Nurhidayanti Nuzulullail, Agung Subakti Oktavia Permatasari Permatasari, Oktavia Pertiwi, Ria Ponco Mursito Pradana, Ridofan Aji Pranata, Gigih Pratiwi, Liana Dewi Pundhi Ludiani Hartiwi Putri, Lindasari Pradita Rahmawanti, Mutia D Rama Bagaskara Yulianto Ramadhani, Eko Pramudya Reza Fitriyani Riyani Rosyada, Alfin Ni'mah Rynati Dwi Cahyaningrum Saputri, Jessica Noni Estria Wicaksana Dwi Saputri, Wikiyas L Saraswati, Angraini Mariam Sari, Ardhea Mustika Sari, Lintang Sekar Septi Rohmawati Sholihah, Efi N Soraya Habibi Sri . Handayani Sri Handayani Sri Handayani Sri Handayani Sri Raharjo Suhartatik, Naniek Supriyanto, Jamal Titiek F Djaafar Tri Marwati Vranada, Aric Wahyu Jokopriyambodo Wahyuningtyas Puji Nugroho Wanda Nurwidyana Utami Warjito, W Wibowo, Diky Gusnanto Widya Anggraini Pamungkas Wijaya, Danastri Wulandari, Y Wuri Y Wuri Wulandari Yannie Asrie Widanti Yannie Asrie Widanti Yuli Fadmawati, Galih Ayu Yustina Wuri Wulandari Yustina Wuri Wulandari Yustina Wuri Wulandari Yustina Wuri Wulandari