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All Journal International Journal of Advances in Applied Sciences Ecotrophic, Journal of Environmental Science Media Farmasi : Jurnal Ilmu Farmasi (Journal Of Pharmaceutical Science) CHEMICA Jurnal Teknik Kimia JITEK (Jurnal Ilmiah Teknosains) Science and Technology Indonesia Jurnal Fitofarmaka Indonesia JTERA (Jurnal Teknologi Rekayasa) Jurnal Biologi Tropis IJEMS (Indonesian Journal of Environmental Management and Sustainability) Media Farmasi Reka Buana : Jurnal Ilmiah Teknik Sipil dan Teknik Kimia Jurnal Pendidikan dan Konseling Jurnal Pengabdian Masyarakat Bumi Raflesia Jurnal Abdi Insani Current Research on Biosciences and Biotechnology Muhammadiyah Journal of Nutrition and Food Science (MJNF) Journal of Agri-Food Science and Technology (JAFoST) Jurnal Farmasi Sains dan Praktis Abdimas Indonesian Journal Journal of Halal Science and Research Jurnal Pengabdian Pada Masyarakat Jurnal Pengabdian Masyarakat Bangsa Pelita: Jurnal Pengabdian kepada Masyarakat Journal of Industrial Process and Chemical Engineering (JOICHE) PROSIDING SEMINAR NASIONAL PENELITIAN DAN PENGABDIAN KEPADA MASYARAKAT (SNPPM) UNIVERSITAS MUHAMMADIYAH METRO Indonesian Journal of Chemical Engineering As-Sulthan Journal of Education International Journal of Multidisciplinary Reseach Biodiversitas Journal of Biological Diversity
Permadi, Adi
Department Of Chemical Engineering, Faculty Of Industrial Technology Universitas Ahmad Dahlan
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Potential economic feasibility of suweg flour production as a high carbohydrate food ingredient Permadi, Adi; Wulandari, Annisa Desna
Journal of Halal Science and Research Vol. 4 No. 2 (2023): September
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jhsr.v4i2.7729

Abstract

Tubers are high-carbohydrate food ingredients that are widely available in Indonesia. However, not all tubers in Indonesia are used and developed optimally. Suweg is a tuber plant that can grow in yards or fields without special maintenance. Some farmers in Java, Sumatra, and Eastern Indonesia already know Suweg. Suweg is a very potential source of food. Suweg has prospects to be developed into tuber flour and starch. Suweg, which belongs to the taro tribe, is being looked at by several groups in the food and health supplement industry as a raw material because of its nutritional content. In this study, tubers of suweg were processed into intermediate products in the form of suweg flour using a modified salt solution immersion method and fermentation using a lactic acid bakery starter (BAL). The resulting suweg flour is brownish-white powder, clean from other impurities, with a distinctive suweg odor and a slightly characteristic suweg taste and passes through an 80-mesh sieve. The economic simulation results in producing 85.8 kg of suweg flour for 1 month packaged in 1 kg obtained a base price of Rp. 4,290,000, R/C ratio of 1.3, BEP volume of 39.55 packages, BEP price of Rp. 1,977,660. Keywords: tubers, suweg flour, intermediate products, lactic acid bacteria
Characteristics of ice cream from black soybean sprout juice – red dragon fruit with yolk emulsifier Rahayu, Wahidah Mahanani; Mustaqim, Luthfi; Khairi, Amalya Nurul; Permadi, Adi; Hidayah, Nurul
Journal of Halal Science and Research Vol. 5 No. 2 (2024): September
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jhsr.v5i2.10030

Abstract

Black soybean germination into sprouts reportedly improved nutrition digestibility and bioactive compound content. Red dragon fruit (RDF) and egg yolk (EY) can be used as natural and halal colorants and emulsifiers. Black soybean sprout (BSS) juice made non-dairy ice cream with red dragon fruit and egg yolk as an emulsifier. This research aimed to measure the effect of various red dragon fruit and egg yolk concentrations on the characteristics of ice cream made from BSS juice. A completely randomized design was applied to six formulations made using the ratio of RDF : EY of FA (20%: 3%), FB (20%: 4%), FC (20%: 5%), FD (40%: 3%), FE (40%: 4%), and FF (40%: 5%). BSS juice was made using 48 hours of room temperature incubated sprout and water at a 1:4 (b/v) ratio. Filtrate was then mixed with sugar, cornstarch, and salt into a dough, which was then mixed with RDF and EY at various concentrations. Nutritional proximate composition, radical scavenging activity, phenolic content, total anthocyanin content, vitamin C, and sensory acceptance were analyzed. Data was then statistically analyzed using one-way ANOVA, followed by Duncan’s Multiple Range Test. Results showed that higher RDF significantly changed overrun, melting rate, increased moisture content, vitamin C (20.4 – 40.23 mg/100 g), antioxidant activity (34.9 – 62.78 % radical scavenging activity), total phenolics (0.341 – 0.536 mg/g GAE), and total anthocyanin (3.905 – 9.726 mg/kg), and hedonic score, but shorter melting time. The shortest melting time was obtained by ice cream made using 20% RDF and 5% EY, the lower concentration of fruit, and the highest concentration of egg yolk, respectively. The results indicated that BSS juice could be used as the main ingredient to make non-dairy ice cream, with red dragon fruit and egg yolk as natural colorants and emulsifiers, respectively.   Keywords: Black soybean sprout, Non-dairy ice cream, Red dragon fruit
THE ROLE OF LONG-TERM MEMORY IN QUR'AN LEARNING: COGNITIVE NEUROSCIENCE PERSPECTIVES Permadi, Adi; suyadi
As-Sulthan Journal of Education Vol. 2 No. 2 (2025): November
Publisher : As-Sulthan Journal of Education

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Abstract

Memorizing the Qur’an (tahfidz) constitutes a fundamental practice within Islamic education that integrates spiritual discipline with complex cognitive mechanisms. This study investigates the role of long-term memory in tahfidz learning through a cognitive neuroscience framework. Employing a literature review approach, the analysis synthesizes scholarly sources in neuroscience, cognitive psychology, and Islamic pedagogy to elucidate how memory processes—encoding, consolidation, storage, and retrieval—operate in Qur’anic memorization. The reviewed evidence indicates that neural structures including the hippocampus, prefrontal cortex, medial temporal cortex, and amygdala play essential roles in organizing, stabilizing, and retrieving memorized verses. Empirical findings also support the effectiveness of strategies such as spaced repetition, mushaf-based visual mapping, semantic association, and mnemonic patterning in strengthening synaptic connectivity and retention. Furthermore, emotional regulation and spiritual engagement are shown to facilitate memory consolidation via activation of the limbic system, while restorative sleep, peer interaction, and collaborative learning in halaqah settings enhance long-term recall. Collectively, these insights demonstrate that tahfidz represents a holistic neurocognitive process that synergistically integrates devotional motivation, affective states, and memory system dynamics. The study underscores the pedagogical significance of developing neuroscience-informed tahfidz methodologies that align cognitive, emotional, and spiritual elements within instructional design. Future research opportunities include experimental neuroeducation models to quantitatively evaluate the efficacy of memory-enhancement protocols in broader Islamic learning contexts.
Pengaruh Rasio Asam Sitrat dan 4-carboxy-3-chlorobenzene boronic acid terhadap Quantum Yield dari Graphene Quantum Dots Permadi, Adi; Putri, Mutiara Wilson
Journal of Industrial Process and Chemical Engineering (JOICHE) Vol 4, No 2 (2024)
Publisher : Institut Teknologi Adhi Tama Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31284/j.joiche.2024.v4i2.7584

Abstract

This study investigates the effect of citric acid (CA) and 4-carboxyl-3-chlorobenzeneboronic acid (CBBA) ratio on the Quantum Yield (QY) of Graphene Quantum Dots (GQDs). The hydrothermal synthesis method was employed with various CA/CBBA molar ratios, and the optical properties were analyzed using UV-Vis and photoluminescence (PL) spectroscopy. The results show that increasing the CBBA ratio enhances fluorescence efficiency, with the highest QY of 5.075% obtained at a 1:5 ratio. The addition of CBBA improves surface passivation and reduces non-radiative recombination sites, thereby optimizing the photoluminescence properties. Furthermore, precursor ratio variation influences particle size and functional groups, affecting the solubility and stability of GQDs. These findings highlight the role of CBBA in controlling exciton recombination, making GQDs more efficient for optoelectronic, bioimaging, and biomedical applications. Further studies are needed to explore the long-term effects of CBBA doping on fluorescence stability
Pemodelan Perilaku Kelarutan Molekul Air terhadap Variasi Pelarut pada Permukaan CulnS2/ZnS Quantum Dots Menggunakan Pendekatan ab-initio berbasis Density Functional Theory Permadi, Adi
Journal of Industrial Process and Chemical Engineering (JOICHE) Vol 4, No 2 (2024)
Publisher : Institut Teknologi Adhi Tama Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31284/j.joiche.2024.v4i2.7583

Abstract

This study investigates the solubility behavior of water molecules on the surface of CuInS₂/ZnS Quantum Dots (QDs) in different solvents using an Ab Initio approach based on Density Functional Theory (DFT). The research evaluates the influence of solvent dielectric constant on surface potential energy and solute-solvent interaction energy. The study reveals that hydrogen bonding, dipole-dipole interactions, and van der Waals forces significantly affect QDs stability and size. The findings indicate that solvents with higher dielectric constants destabilize nanoparticles, leading to electron transfer between particles. Among the tested solvents, chloroform provides an optimal balance between solubility, stability, and band gap (~1.68 eV). These results contribute to a deeper understanding of solvent-mediated effects on QDs, essential for their application in optoelectronics and bio-imaging.
PUBLIC AWARENESS OF WASTE MANAGEMENT IN YOGYAKARTA THROUGH THE FRAMEWORK OF ISLAMIC ECOLOGICAL ETHICS Permadi, Adi; Djamaluddin Perawironegoro; Afwiyah, Fadhilah; Aprillia Syahputri, Arina; Ardina Fitri Sugianti; Mutiara Wilson Putri
International Journal of Multidisciplinary Reseach Vol. 1 No. 5 (2025): Desember
Publisher : International Journal of Multidisciplinary Reseach

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Abstract

Municipal solid waste remains a pressing environmental challenge in the Special Region of Yogyakarta (DIY), characterized by the continuous increase in waste generation, limited waste-management infrastructure, and low levels of public awareness and participation. This study aims to identify and analyze public perceptions and attitudes toward waste management across the five administrative regions of DIY through the distribution of 250 questionnaires administered using a random-sampling technique. The collected data were examined using descriptive statistics, k-means clustering, and heatmap visualization. The findings indicate significant variations in awareness and participation levels based on demographic factors such as age, gender, educational background, occupation, and residential area. The clustering analysis categorized respondents into three groups low awareness (34%), moderate awareness (25%), and high awareness (41%) each requiring different forms of intervention. Beyond the social dimension, the results demonstrate that Islamic ethical principles such as cleanliness as part of faith, the prohibition of environmental destruction (fasād), and the human responsibility as khalifah (stewards of the Earth) serve as an ethical and spiritual foundation that can reinforce community-based waste-management initiatives. Overall, the study concludes that addressing the waste crisis in Yogyakarta requires more than infrastructural solutions; it demands cultural transformation, continuous environmental education, and cross-sector collaboration to build collective ecological awareness and sustainable public engagement.
EXPLORING ISLAMIC PSYCHOLOGY CONCEPTS IN ENHANCING THE LEARNING MOTIVATION OF ENTREPRENEURSHIP STUDENTS Permadi, Adi; Wantini
International Journal of Multidisciplinary Reseach Vol. 1 No. 5 (2025): Desember
Publisher : International Journal of Multidisciplinary Reseach

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Abstract

Learning motivation is a fundamental element in the success of higher education, especially in entrepreneurship courses that require creativity, innovation, courage to take risks, and mental toughness. This study aims to analyze the contribution of Islamic psychology concepts in increasing student learning motivation in entrepreneurship learning in Islamic higher education institutions. This study uses a descriptive qualitative method through classroom observation, semi-structured interviews, and learning reflections on students from eight undergraduate programs at Ahmad Dahlan University, namely Psychology, Law, Information Systems, Food Technology, English Literature, Biology, Pharmacy, and Medicine. The results of the study indicate that the integration of Islamic psychological values, including fitrah, religious motivation, tazkiyatun nafs, work ethics, and the concept of ikhtiar tawakal, plays a significant role in increasing student learning motivation, both quantitatively (discipline, participation, and project completion) and qualitatively (deepening the meaning of learning, work ethic, courage to innovate, and resilience in the face of failure). A relatively consistent positive response was found in all study programs, but with nuances of internalization that differed according to the characteristics of each discipline. These findings emphasize the importance of developing an Islamic psychology-based entrepreneurial learning model to produce Muslim entrepreneurial graduates who are competent, have integrity, are resilient, and are oriented towards social benefit.
Review : Potensi Kesehatan Cuka Buah sebagai Pengembangan Obat Tradisional Permadi, Adi
Journal of Industrial Process and Chemical Engineering (JOICHE) Vol 5, No 1 (2025)
Publisher : Institut Teknologi Adhi Tama Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31284/j.joiche.2025.v5i1.7683

Abstract

Fruit vinegar is a fermented functional food product with significant health benefits due to its antioxidant-rich composition. Produced through alcoholic and acetic fermentation from starchy or sugary raw materials, fruit vinegar contains bioactive compounds such as organic acids, polyphenols, and melanoidins. These contribute to its roles in blood glucose regulation, weight management, antimicrobial effects, and chronic disease prevention. Variants like apple cider vinegar, pineapple vinegar, and mango vinegar have shown potential as therapeutic agents for diabetes, cardiovascular health, and obesity. Despite its promising applications in modern medicine and food preservation, challenges remain, including limited clinical data, inconsistent product quality, and varying production methods affecting bioactive content. This review explores the health benefits, production processes, and therapeutic potential of fruit vinegar, integrating recent findings to provide insights into its functionality and challenges. Furthermore, opportunities for utilizing alternative substrates, such as mango peels and pineapple waste, highlight its role in promoting sustainability. By addressing current gaps and emphasizing innovation in production and research, this study aims to support the broader application of fruit vinegar in health and food sectors
PENGUATAN MANAJEMEN PRODUKSI PASIR KUCING PADA BUMDes HARGOMULYO GUNUNG KIDUL Suharto, Totok Eka; Permadi, Adi; Syamsuddin, Arief; Putri, Mutiara Wilson; Lupi, Ahmad; Saputri, Rully Indah; Pariz, Ananda Rizky Al
Jurnal Abdi Insani Vol 12 No 11 (2025): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v12i11.3124

Abstract

BUMDes Hargomulyo Gedangsari Gunungkidul saat ini sedang merintis usaha pasir kucing dari batuan zeolit alam (bentonit) yang tersedia banyak di daerah setempat dan belum banyak dimanfaatkan. Namun, usaha pasir kucing tersebut terkendala dengan terbatasnya teknologi dan manajemen produksi. Kegiatan ini bertujuan untuk meningkatkan kapasitas produksi dan nilai tambah zeolit alam untuk menghasilkan produk pasir kucing yang berkualitas dan ramah lingkungan. Metode kegiatan yang dilaksanakan meliputi sosialisasi, workshop, dan pelatihan manajemen dan operasional produksi. Peningkatan keberdayaan mitra kegiatan diukur dengan istrumen tes tertulis dan observasi kinerja. Hasil kegiatan menunjukkan peningkatan pengetahuan dan keterampilan mitra sasaran dalam manajemen produksi pasir kucing dari zeolit alam. Peralatan produksi berupa mesin crusher dengan kapasitas lebih besar dan alat pengemasan produk telah dipasang dan dikuasai operasionalnya. Peningkatan keberdayaan BUMDes Hargomulyo dalam manajemen produksi yang dindikasikan dengan adanya dokumen SOP produksi, struktur organisasi, dan sistem pencatatan keuangan. Dengan menggunakan mesin crusher batuan yang telah dikembangkan, kapasitas produksi pasir kucing dapat ditingkatkan menjadi dua kali lipat dibandingkan sebelumnya. Produk pasir kucing dikemas dengan branding Pasir Zeolit Hargosuryo, 100% alami, multi-guna, dan ramah lingkungan. Kegiatan pengabdian kepada masyarakat yang telah dilakukan berhasil meningkatkan kapasitas produksi pasir kucing dari batuan zeolit alam sampai dengan 800 kg per hari melalui pengembangan mesin crusher dan pelatihan manajemen produksi pada BUMDes Hargomulyo Gunung Kidul. Produk pasir zeolit HARGOSURYO mempunyai kualitas yang baik, alami, tanpa bahan aditif, dan ramah lingkungan. Manajemen usaha diperkuat dengan terwujudnya dokumen SOP produksi, dokumen struktur organisasi, dan dan dokumen pencatatan keuangan usaha yang dapat diaplikasikan.
Surfactant Variations in Capsanthin-loaded Nanostructured Lipid Carrier: Formulation, Characterization, and Stability Study Efiana, Nuri Ari; Shofa-ulhusna, Fatihah; Paramita, Lathifah Aurora; Heavena, Indana Azza; Masyfiyah, Salsabila Fariha; Muhamed, Farahidah; Permadi, Adi; Wahyuningsih, Iis
Science and Technology Indonesia Vol. 11 No. 1 (2026): January
Publisher : Research Center of Inorganic Materials and Coordination Complexes, FMIPA Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26554/sti.2026.11.1.335-344

Abstract

The stability of drugs and nanocarriers is a crucial factor in guaranteeing their efficacy and quality. Nanostructured lipid carriers (NLCs) as lipid-based nanocarriers provide benefits in overcoming the stability and other issues associated with the drug. Surfactants play a crucial role in imparting the desired characteristics of lipid based systems, including stability, particle size, size distribution, and zeta potential. This study aimed to develop a capsanthin-loaded NLC formulation with an optimal surfactant combination that exhibits the required properties and stability. Three formulations were prepared applying Tween 20 and Span 80 in ratios of 5:1, 2:1, and 1:1 for F1, F2, and F3, respectively. Capsanthin, as an active ingredient, originates from paprika powder. NLC properties regarding transmittance, particle size, polydispersity index (PI), zeta potential, loading capacity (LC), and loading efficiency (LE) were characterized. Furthermore, stability studies were also conducted in this research. The results showed that F1 exhibited desirable characteristics, including transmittance percentage, particle size, PI, zeta potential, LC, and LE of 87.22±2.64%, 255.4±46.88 nm, 0.54±0.13, -39.51±3.02 mV, 12.59±0.35%, and 35.40±3.07%, respectively. Moreover, the physical stability studies exhibited that F1 provided a more stable system compared to other formulations. Additionally, the chemical stability indicated that degradation occurred in the paprika powder, not in the NLC. In conclusion, NLC can protect capsanthin, as evidenced by the stable capsanthin levels in NLC compared to those in paprika powder.
Co-Authors Abdul Aziz ABM Helal Uddin Afwiyah, Fadhilah Agung Kurniawan Ahmad Fatwa Zufar Ahmad Lupi Al Haq, Permata Aulia Alamsyah, Tegar Ali, Fitra Mara Ananda Ranu Bachtiar Andi Rifki Rosandy Anton Yudhana Anugrah, Nawang Aprilla, Annisa Hera Aprillia Syahputri, Arina Ardina Fitri Sugianti Arwini, Arwini Aulia Audistia Rohmah Aulia Nur Rahma Azhar, Sella Angelina Aziz , Abdul Baswara, Ahmad Raditya Cahya Budiastuti, Pramudita Chang, Jia-Yaw Chasanah, Alfi Dewi, Kartika Tunggal Dimas, Doni Djamaluddin Perawironegoro Djamaluddinn Perawironegoro Efiana, Nuri Ari Elza Naura Syafitri Endah Sulistiawati Erna Astuti Evitasari, Rachma Tia Fadilah, Haqi Miftah Farahidah Mohamed Fatma Nuraisyah, Fatma Fatwa Zufar , Ahmad Fatwa Zufar, Ahmad Fausta, Ahnaf Zaki Febian, Muhammad Izzul Firdaus, Stradivary Firdaus, Stradivary Maulida Gita Indah Budiarti Gulo, Herbert Alessandro Panias Hadi, Mulyono Hakim, M. Arif Lukman Hakim, Muhammad Arif Lukman Halimathusyakhdyah, Halimathusyakhdyah Hapsari, Intan Tri Hasnaeni hasnaeni, Hasnaeni Hayuningtyas, Ratih Heavena, Indana Azza Hendry Pangestu Ibdal Ibdal Ibdal Satar Ibdal Satar Ibdal Satar Iis Wahyuningsih Iis Wahyuningsih Ika Dyah Kumalasari INDRO PRASTOWO Iqbal Ramadhan, Iqbal Irawan, Ichsanul Fikri Umar Joko Pitoyo Khairi, Amalya Nurul Khalif Fathan Muzakki Khasanah, Fitri Nur Latifatunnajib, Sukma Lubnah, Ifa Lukhi Mulia Shitophyta Lupi, Ahmad Maema, Nadin Okta Mahendra, Abang Muhammad Wahyu Mariska, Novia Martomo Setyawan Maryudi Maryudi Maryudi Maryudi Maryudi Masila, Maya Laffayza Daeng Masyfiyah, Salsabila Fariha Maulida Firdaus , Stradivary Ma’arif, Sandhy Aulia MUCH FUAD SAIFUDDIN Mufti Khakim, Mufti Muhamed, Farahidah Muhammad Ali Akbar, Muhammad Ali Muhammad Aufakumara Sucipto Munawaroh, Annisa Luthfiana Mustaqim, Luthfi Mustofa Ahda Mutiara Wilson Putri Mutiara Wilson Putri Nafi’, Zahrotun Nanik Trijayati Nazira Mahmud Nazzal, Sami Nisya Silvani Sembiring Nisya Slivani Sembiring Noor Syahdan Fitrianto Nor Adila Mhd Omar NOVI FEBRIANTI Novia Rahmawati Novitasari, Putri Rachma Nur Halimah NURUL HIDAYAH Oemardy, Zalfadhia Luthfia Paramita, Lathifah Aurora Pariz, Ananda Rizky Al Pawenang, Denta Kesdik Prastiwi, Salma Maulidya Pratiwi Apridamayanti, Pratiwi Pratiwi, Margaretha Herlin Pratomo, Zaki PURWANTI PURWANTI Putri, Aninda Cahaya Putri, Mutiara Wilson Rahayu, Wahidah Mahanani Rahman, Zulfan Hanif Rahmawati, Daniar Ramadani, Noorpani Ramadhan, M. Kaisar Sutomo Ramadhan, Muhammad Kaisar Sutomo Ramadhan, Rafli Ratna Wijayatri Renangga Yudianto Retnosyari Septiyani Riani Ayu Lestari Rosyidah, Ummy Rumaisha, Sanda Safitri, Harminah Sapsuha, Nurkhalisah Sapto Yuliani Sapto Yuliani Sapto Yuliani Saputri, Rully Indah Satar, Ibdal Satria, Rizky Adi Septiyani, Retnosyari Setyanto, Barry Nur Shofa-ulhusna, Fatihah Sholihah, Laila Melati Nur Sinaga, Alexander Maruli Tua Sinaga, Alexander MT Sirajuddin, Muhammad Mar’ie Siti Jamilatun Siti Nur Azizah, Siti Nur Sofiana, Nurani Sofyan Hadi Suhendra Suhendra Sukma Latifatunnajib Sumardani, Wahyu Bintoro Suyadi Suyitno Suyitno Syaeful Akbar Padya Syamsuddin, Arief Syaputri, Dhayu Carista Tiara Eka Supriyanti Totok Eka Suharto Totok Eka Suharto TRIANIK WIDYANINGRUM Trianik Widyaningrum Trias Pramedikawati Vania Insani Syita Harmony Viola Lulu Aulia W, Hamizagha Nur Abid Wahidah Mahanani Rahayu Wahyu Dewi Hapsari Wahyuni, Denik Putri Wantini Wardana, Mikael Dia Wibisono, Ilham Kukuh Widyasmoko, Hamizagha Nur Abid Wilson, Mutiara Winarni Winarni Wulandana, Rachmadian Wulandari, Annisa Desna Yanti, Dinda Putri Dwi Yatus Widiana Hanizatul Ardila Yeni Triwidyastuti Yolanda Waldatul Marwa Zahrul Mufrodi Zahrul Mufrodi, Zahrul