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All Journal Jurnal Teknologi Dan Industri Pangan Majalah Kedokteran Bandung Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Jurnal Keteknikan Pertanian Tropis dan Biosistem agriTECH Jurnal Agroindustri Biology, Medicine, & Natural Product Chemistry Jurnal Penelitian Pertanian Terapan Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Media Akuakultur Indonesia Agroindustrial Journal JURNAL AGROINDUSTRI HALAL Room of Civil Society Development Laporan Upaya Nyata Inovasi Ilmu Komputer (LUNIK) Room of Civil Social Development Jurnal Agroindustri Berkelanjutan
Sussi Astuti
Jurusan Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Library & Information Science Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Other

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Pohon Impian: Program Edukasi untuk Meningkatkan Motivasi Siswa SDN Kepatihan 6 Fadhil, Martiana Kholila; Azzahro, Fauziyah; Darmawan, Muhammad Riza; Sussi Astuti; Affandi , Muhammad Irfan
Room of Civil Society Development Vol. 4 No. 2 (2025): Room of Civil Society Development
Publisher : Lembaga Riset dan Inovasi Masyarakat Madani

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59110/rcsd.572

Abstract

Pendidikan memiliki peran penting dalam membentuk kualitas sumber daya manusia serta membimbing siswa dalam meraih cita-cita di masa depan. Namun, masih banyak siswa yang belum memiliki kejelasan terhadap cita-cita mereka, sehingga berdampak pada rendahnya motivasi belajar. Program pengabdian kepada masyarakat ini bertujuan untuk meningkatkan motivasi siswa SDN Kepatihan 06 Jember melalui kegiatan edukatif menggunakan metode "Pohon Cita-Cita." Program dilaksanakan selama satu hari menggunakan metode ceramah, simulasi, serta drill and practice. Siswa diminta menuliskan cita-cita mereka pada kertas berbentuk daun dan menempelkannya pada pohon cita-cita sebagai bentuk visualisasi tujuan hidup. Kegiatan ini juga dilengkapi dengan diskusi kelompok dan presentasi untuk membantu siswa merancang langkah-langkah konkret dalam mencapai cita-cita mereka. Hasil kegiatan menunjukkan adanya peningkatan kesadaran siswa terhadap tujuan hidup serta meningkatnya antusiasme dan kepercayaan diri dalam belajar. Guru juga mengamati adanya perubahan positif dalam keterlibatan siswa selama proses pembelajaran berlangsung. Program ini terbukti efektif dalam membangun motivasi sejak dini, serta menciptakan lingkungan belajar yang suportif dan interaktif. Kegiatan ini juga menanamkan pentingnya merencanakan masa depan melalui langkah-langkah sederhana namun terarah.
CHEMICAL, PHYSICAL AND SENSORY CHARACTERISTICS OF SIAM CATFISH MEATBALL (Pangasius hypophthalmus) SUBSTITUTED BY BETUNG BAMBOO SHOOTS (Dendrocalamus asper) Astuti, Sussi
Jurnal Agroindustri Berkelanjutan Vol 4, No 1 (2025)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v4i1.10964

Abstract

Betung bamboo shoots are a high-fiber food ingredient that can be used to make siam catfish meatballs. This study aims to determine the effect of substituted betung bamboo shoots at various concentrations on the chemical, physical, and sensory properties of siam catfish meatballs and to find the optimal concentration of betung bamboo shoots that produces the best properties. The study used a Complete Randomized Block Design (RAKL) with 6 treatments of siam catfish meat and betung bamboo shoots ratio: F1 (100%:0%), F2 (90%:10%), F3 (80%:20%), F4 (70%:30%), F5 (60%:40%), and F6 (50%:50%).  Data were analyzed for variance homogeneity using Bartlett's test and additivity using Tukey's test. Analysis of variance (ANOVA) was conducted to determine the treatment effects, followed by the Least Significant Difference (BNT) test at a 5% level. The results showed that the formulation of siam catfish meatballs substituted with betung bamboo shoots had a significant effect on moisture content, ash content, hardness, springiness, cohesiveness, texture, aroma, taste, and overall acceptance. F2 was the best treatment with moisture content of 73.58%, ash content of 1.62%, hardness of 56.13 N, springiness of 2.58 mm, cohesiveness of 0.87 mm, texture score of 4.41 (compact), taste score of 4.30 (like), aroma score of 3.93 (like) overall acceptance score of 4.25 (like), protein content of 7.91%, and fiber content of 1.44%.
FORMULASI TEPUNG KACANG MERAH DAN TAPIOKA TERHADAP SIFAT FISIKOKIMIA DAN SENSORI BAKSO ANALOG JAMUR TIRAM PUTIH (Pleurotus ostreatus) Debora, Fransisca; Susilawati, Susilawati; Nurainy, Fibra; Astuti, Sussi
Jurnal Agroindustri Berkelanjutan Vol. 2 No. 1 (2023)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v2i1.7061

Abstract

Bakso analog jamur tiram putih pada penelitian ini adalah bakso yang berbahan baku jamur tiram putih dengan penambahan tepung kacang merah dan tapioka.  Tujuan penelitian untuk mendapatkan formulasi tepung kacang merah dan tapioka yang menghasilkan bakso analog jamur tiram putih dengan sifat fisikokimia dan sensori terbaik mendekati SNI 3818:2014 tentang standar mutu bakso daging. Metode yang digunakan Rancangan Acak Kelompok Lengkap (RAKL) dengan 4 ulangan menggunakan faktor tunggal yang terdiri dari 6 taraf formulasi kacang merah dan tapioka yaitu P0 (0% :100%), P1 (10% : 90%), P2 (20% : 80%), P3 (30% : 70%), P4 (40% : 60%), dan P5 (50% :50%).  Data yang diperoleh dianalisis secara statistik dengan menggunakan uji Barlett dan Tukey dilanjutkan dengan uji ANOVA dan uji BNT pada taraf 5%.  Hasil penelitian menunjukan bahwa formulasi tepung kacang merah dan tapioka terbaik pada perlakuan P1 (10% : 90%) yang menghasilkan kadar air sebesar 68,59%, kadar lemak sebesar 0,19%, kadar protein sebesar 2,56%, kadar karbohidrat sebesar 27,37%, kadar abu sebesar 1,35%, kadar serat kasar sebesar 3,71%, warna putih keabuan, tekstur kenyal, aroma, rasa, dan penerimaan keseluruhan yang disukai oleh panelis.  
PENGARUH PENGGUNAAN BERBAGAI JENIS STABILIZER TERHADAP SIFAT FISIK DAN SENSORI ES KRIM DENGAN PENAMBAHAN UBI JALAR KUNING (Ipomoea batatas L. Lam) Aprilia, Salma; Suroso, Erdi; Astuti, Sussi; Susilawati, Susilawati
Jurnal Agroindustri Berkelanjutan Vol. 2 No. 1 (2023)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v2i1.7165

Abstract

Tujuan penelitian adalah mengetahui pengaruh berbagai jenis penstabil terhadap sifat fisik dan sensori es krim dengan penambahan ubi jalar kuning dan menentukan jenis penstabil terbaik yang menghasilkan es krim dengan sifat fisik dan sensori yang baik. Penelitian disusun dalam Rancangan Acak Lengkap (RAL) dengan faktor tunggal dan empat kali ulangan. Perlakuan faktor tunggal adalah jenis penstabil dengan 6 taraf perlakuan, yaitu CMC 0,5% (P1), sodium alginat 0,5% (P2), karagenan 0,5% (P3), gum arab 0,5% (P4), gelatin 0,5% (P5), dan pektin 0,5% (P6). Hasil penelitian menunjukkan bahwa penggunaan berbagai jenis penstabil berpengaruh nyata terhadap overrun, tekstur, warna, dan penerimaan keseluruhan, namun tidak berpengaruh nyata terhadap kecepatan leleh dan stabilitas emulsi es krim dengan penambahan ubi jalar kuning. Jenis bahan penstabil terbaik es krim dengan penambahan ubi jalar kuning adalah gelatin 0,5% (P5) dengan nilai overrun (52,95%), stabilitas emulsi (86,82%), kecepatan leleh (27,00 menit), skor tekstur 4,31 (lembut), skor warna 2,73 (putih kekuningan), dan skor penerimaan keseluruhan 4,44 (suka). Es krim ubi jalar kuning dengan penambahan penstabil gelatin 0,5% mengandung kadar lemak (22,18%), kadar protein (6,29%), kadar total padatan (37,36%), kadar serat kasar (0,67%), dan aktivitas antioksidan (752.32 µg/mL).
KARAKTERISTIK SENSORI DAN FISIK SOSIS AYAM DENGAN PENAMBAHAN PATI AREN (Arenga pinnata) DAN ISOLAT PROTEIN KEDELAI (IPK) Sujianti, Ari; Susilawati, Susilawati; Astuti, Sussi; Nurdin, Samsu Udayana
Jurnal Agroindustri Berkelanjutan Vol. 2 No. 1 (2023)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v2i1.7189

Abstract

Penelitian bertujuan untuk mengetahui pengaruh penambahan pati aren dan isolat protein kedelai (IPK) terhadap karakteristik sensori dan fisik sosis ayam serta mendapatkan formulasi perbandingan pati aren dan IPK terbaik pada produk sosis ayam. Penelitian ini disusun dalam Rancangan Acak Kelompok Lengkap (RAKL) dengan faktor tunggal yang terdiri dari 9 taraf dan 3 kali ulangan. Formulasi pati aren dan IPK dalam pembuatan sosis ayam yaitu : A0 (33% tapioka sebagai kontrol), A1 (5%:10%), A2 (5%:13%), A3 (10%:10%), A4 (10%:13%), A5 (15%:10%), A6 (15%:13%), A7 (20%:10%), dan A8 (20%:13%). Hasil penelitian menunjukkan bahwa penambahan formulasi perbandingan pati aren dan IPK berpengaruh nyata terhadap sifat sensori tekstur, rasa, aroma, penampakan dan penerimaan keseluruhan serta sifat fisik (tekstur), WHC, dan susut masak. Formulasi perbandingan pati aren dan IPK yang menghasilkan sosis ayam terbaik adalah perlakuan A3 (pati aren 5%:IPK 10%) yang memiliki skor tekstur 7,13 (padat dan kompak, skor rasa dan aroma 7,09 (khas sosis ayam), penampakan 7,15 (kurang cemerlang), dan penerimaan keseluruhan 7,69 (suka), serta sifat fisik tekstur 180,25 gf, WHC 45,57%, dan susut masak 21,29%. Perlakuan terbaik menghasilkan kadar air sebesar 63,61%, kadar abu 2,31%, kadar protein 20,50%, dan kadar lemak 3,52% yang telah memenuhi SNI No. 3820.2015.
FORMULASI TEPUNG KACANG HIJAU DAN TEPUNG TAPIOKA TERHADAP SIFAT SENSORI NUGGET IKAN SWANGGI (Priacanthus tayenus) Formulation of Mung Bean Flour and Tapioca Flour on Sensory Swanggi Fish (priacanthus tayenus) Nugget Putri Utami, Sella; Astuti, Sussi; Herdiana, Novita; Sartika, Dewi
Jurnal Agroindustri Berkelanjutan Vol. 2 No. 2 (2023)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v2i2.8030

Abstract

The aim of the study was to obtain a formulation of mung bean flour and tapioca flour nugget swanggi fish (Priacanthus tayenus) with sensory properties according to SNI-7758-2013. The study was arranged in a Completely Randomized Block Design (RAKL) with one factor and four replications. The comparison treatment of tapioca flour and mung bean flour consisted of 6 levels, namely P1(100%:0%), P2(90%:10%), P3(80%:20%), P4 (70%:30%), P5(60%:40%), and P6(50%:50%). The similarity of data variance was analyzed by Bartlett's test and additional data by Tuckey's test, and then analysis of variance was carried out to determine the effect between treatments. The data were further analyzed with the Least Significant Difference Test (BNT) at the 5% level. The results showed that the best Swanggi fish nuggets, according to SNI 7758:2013, the addition of 30% mung bean flour and 70% tapioca flour (P4), which resulted in half-cooked nugget texture with a score of 7.07 (solid and compact) and nugget texture ripe with a score of 6.56 (somewhat dense and compact), taste with a score of 6.70 (typical of fish), the half-cooked aroma of nuggets with a score of 6.84 (like) and ripe nuggets with a score of 7.26 (like), colour with a score of 7.58 (yellowish white) and overall acceptance with a score of 7.92 (like). The water content of swanggi fish nuggets in the best treatment (P4) was 50.02%, ash content was 2.98%, protein content was 9.83%, and fat content was 4.17%.
PURPLE SWEET POTATO BARS DENGAN PENAMBAHAN PISANG AMBON DAN KACANG HIJAU : EVALUASI SIFAT KIMIA, FISIK, DAN SENSORI Purple Sweet Potato Bars with Addition of Ambon Banana and Mung Beans: Evaluation of Chemical, Physical and Sensory Properties Sussi Agustin, Dieffa; Astuti, Sussi; Sugiharto, Ribut; Nurdjanah, Siti
Jurnal Agroindustri Berkelanjutan Vol. 2 No. 2 (2023)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v2i2.8032

Abstract

The research aimed to obtain the formulation of additional ambon banana and mung beans in purple sweet potato bars with chemical, physical, and sensory properties that can accepted by consumers. The research was arranged in a Complete Randomized Block Design (CRBD) with nine treatments and three replications. Comparative treatment of ambon banana and mung beans consists of nine levels, namely F1 (10%:90%); F2 (20%:80%); F3 (30%:70%); F4 (40%:60%); F5 (50%:50%); F6 (60%:40%); F7 (70%:30%); F8 (80%:20%); and F9 (90%:10%). The data obtained were analyzed for the similarity of variance with the Bartlett test and the addition of the data tested by the Tuckey test; then, the data were analyzed by variance to determine the effect between treatments. If there is a significant effect, the data is further analyzed by Honestly Significant Difference (HSD) at the level of 5%. The results showed that the best purple sweet potato bars in the F6 treatment (60% ambon banana and 40% mung beans) were found. The best treatment of purple sweet potato bars (F6) produces moisture content of 16,88%, ash content of 2,84%, protein content of 5,72%, fat content 1,77%, crude fibre content 1,55%, and content carbohydrate 71,25%, calorical value 80,95 kkal/25 g equivalent to 97,24 kkal/30 g, water activity (aw) 0,83, and physical properties (texture) 0,85 kg.s/mm, aroma with a score of 3,58 (likes), taste with a score of 3,99 (likes), texture with a score of 3,71 (likes), and overall acceptance with a score of 3,75 (likes). Moisture content and water activity (aw) purple sweet potato bars with the addition of ambon banana and mung beans, all formulations compliant with standard Intermediate Moisture Food that is moisture content 10–40% and water activity (aw) 0,6–0,9.
PENGARUH PERBANDINGAN TEPUNG MOCAF (Modified Cassava Flour) DAN TAPIOKA SEBAGAI BAHAN PENGISI TERHADAP SIFAT KIMIA, FISIK, DAN SENSORI NUGGET IKAN BAJI-BAJI (Grammoplites Scaber) Jayanti, Khoti; Suroso, Erdi; Astuti, Sussi; Herdiana, Novita
Jurnal Agroindustri Berkelanjutan Vol. 2 No. 2 (2023)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v2i2.8150

Abstract

Mocaf flour and tapioca have potential as a filler to produce baji-baji fish nuggets. The purpose of this study was to determine the effect of adding mocaf flour and tapioca on chemical, physical and sensory characteristcs of baji-baji fish nuggets, and to obtained the best ratio of mocaf flour and tapioca to produce baji-baji fish nuggets with chemical, physical and sensory properties. The experiment used a Completely Randomized Block Design (RCBD) with a single factor, and four replications.  The factor used was the comparison of mocaf flour and tapioca which consisted of six levels, namely 5%: 95% (P0), 20%: 80% (P1), 35%: 65% (P2), 50%: 50% (P3), 65%: 35% (P4), and 80% : 20% (P5).  The data obtained were tested for homogeneity with the Barlett test and additional data were tested with the Tuckey test, then the data were analyzed for variance (ANARA) to determine the effect between treatments. The data will be analyzed further with the Least Significant Difference Test (LSD) at 5% level.  The results showed that the addition of mocaf flour and tapioca had an effect on the moisture content, ash content, hardness, cohesiveness, springiness, texture and overall acceptance of baji-baji fish nuggets. The best concentration of mocaf flour and tapiocaadded in baji-baji fish nuggets was P2 (35% mocaf flour: 65% tapioca) with moisture content (53.28%), ash content (2 ,08%), hardness 253.06 gf, cohesiveness 1.01 gs, springiness 6.85 mm, texture 8.56 (solid, compact), taste 7.08 (fish-spesialize), color 7.06 (liked),entirely- acceptance 7.10 (liked), protein content (14.12%), and fat content (10.28%).
FORMULASI EKSTRAK JAHE MERAH (Zingiber officinale var. rubrum) DAN SARI BUAH NAGA MERAH (Hylocereus polyrhizus) TERHADAP SIFAT KIMIA DAN SENSORI PERMEN JELLY Formulation of Red Ginger (Zingiber officinale var. rubrum) Extract and Red Dragon Fruit (Hylocereus polyrhizus) Juice on the Chemical and Sensory Properties of Jelly Candy Wildan Nur, Aditya; Astuti, Sussi; Kustyawati, Maria Erna; Rizal, Samsul
Jurnal Agroindustri Berkelanjutan Vol. 3 No. 1 (2024)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v3i1.8850

Abstract

Red ginger and red dragon fruit can be used as raw materials for making jelly candy. This research aims to obtain a formulation of red ginger extract and red dragon fruit juice which produces jelly candy with the best chemical and sensory properties. The research was structured in a Complete Randomized Block Design (RAKL) with a single factor and four replications. The comparison treatment of red ginger extract and red dragon fruit juice consisted of four levels, namely 80%:20%(J1), 75%:25%(J2), 70%:30%(J3), 65%:35%(J4), 60%:40%(J5), and 55%:45%(J6). The data were analyzed for homogeneity using the Bartlett test and additional data using the Tuckey test, then the data were analyzed for variance to determine the effect between treatments. If there is a significant effect, the data is analyzed further with the Least Significant Difference Test (LSD) at the 5% level. The results showed that the J6 treatment jelly candy (55% red ginger extract and 45% red dragon fruit juice) was the best treatment which produced a texture score of 3.76 (like), taste score 3.59 (like), aroma score 3.66 (like), and a color score of 4.18 (red), water content of 16.81%, total dissolved solids of 37.80obrix, ash content of 1.97%, reducing sugar content of 8.05%, and activity antioxidants of 34.1% with IC50 of 2478.48 ppm.
IDENTIFIKASI CEMARAN LOGAM BERAT (Hg, Cu, Pb, Zn, As, dan Ag) PADA KERANG HIJAU (Perna viridis) DI PULAU PASARAN PROVINSI LAMPUNG Identification of Heavy Metals Contens (Hg, Cu, Pb, Zn, As, And Ag) in Green Mussels (Perna Viridis) at Pasaran Island Lampung Province Fauzan, Muhammad Ridho; Rangga, Azhari; Astuti, Sussi; Suroso, Erdi
Jurnal Agroindustri Berkelanjutan Vol. 3 No. 1 (2024)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v3i1.8851

Abstract

This study aims to determine the content of heavy metals Hg, Cu, Pb, Zn, As, and Ag in green mussels (Perna viridis) at Pasaran Island. Sampling of green mussels was carried out on Pasaran Island and Qiluith Green Shells Cages in two replications.  The results showed that the green clams from  Pasaran Island were contaminated with Hg of 0.05 mg/kg, Cu of 2.84 mg/kg, Pb of  <0.4 mg/kg, Zn of 9.04 mg/kg, As of 0.045 mg/kg, and Ag of <0.1 mg/kg, while those from the Green Qiluith contaminated with Hg of 0.055 mg/kg, Cu of 3.82 mg/kg, Pb of <0.4 mg/kg, Zn of 11.7 mg/kg, As of 0.035 mg/kg, and Ag of <0.1 mg/kg.  Heavy metals content in the green mussels sample on Pasaran Island and Qiluith Green Shells Cages for Mercury (Hg) metal was 0,05 mg/kg and 0,055 mg/kg, Lead (Pb) was <0,4 mg/kg, and Arsenic (As) of 0,045 mg/kg and 0,035 mg/kg still meet the limit of heavy metals contamination in shellfish according to SNI 7387 of 2009.  The limits of heavy metals contamination of Copper (Cu), Zink (Zn), and Silver (Ag) have not determined in SNI 7387 of 2009, however, the heavy metal content of Cu and Zn are classified as high compared to Hg, Pb, and As.
Co-Authors A. S., Suharyono Affandi , Muhammad Irfan Aisah, Attika Nur Alamsyah, Fadli Amelia, Leona Anayuka, ST Aisah Anggraini, Octavia Sopha Anjasia, Hani Tiara Annisa Syamsiana Apriani, Ria Aprilia, Salma Ari Sujianti Arifannisa, Sahira Josy AS, suharyono Ayunisa, Puan Mutia Azhari Rangga Azzahro, Fauziyah Bambang Purwantara Chintia Agrefina Brilian Deddy Muchtadi DEWI SARTIKA DEWI SARTIKA Dewi Sartika Dwi Ardiansyah Dyah Koesoemawardani Erdi Suroso Esa Ghanim Fadhallah Fadli Alamsyah Fauzan, Muhammad Ridho Fibra Nurainy Florentina Florentina Fransisca Debora H, Muhammad Nurreza Nurreza Hadi Hanggara Herdiana, Novita Ida Ayu Putu Sri Widnyani Indraningtyas, Lathifa Isnaini Rahmadi Jayanti, Khoti Khoti Jayanti lestari, puput M Irfan Affandi MADE ASTAWAN Maria Erna Maria Erna Kustyawati Maria Erna Kustyawati Martiana Kholila Fadhil Muhammad Irfan Affandi Muhammad Nurreza Nurreza H Muhammad Riza Darmawan Mukhani Dwi Hidayanti Nanti Musita Ni Nyoman Yuningsih Nopena Fitra Nopena Fitra, Nopena Novita Herdiana Novri Ilmiawan Nurbaiti Nurbaiti Nurmaisari, Melda Octavia Sopha Anggraini Otik Nawansih Otik Nawansih Otik Nawansih Puan Mutia Ayunisa Putri Purnamasari Putri Utami, Sella Raisa Amalia Ravindo Simarmata RIBUT SUGIHARTO Sahara, Nur Aini Salma Aprilia Samsu Udayana Nurdin Samsu Udayana Nurdin Samsul Rizal Simarmata, Ravindo Siti Nurdjanah Siti Nurdjanah Sri Hidayati Sri Hidayati Sri Setyani Sri Setyani Sri Setyani ST Aisah Anayuka Subeki Suharyono A. S. Suharyono A. S. Suharyono A.S. Suharyono A.S., Suharyono Suharyono AS Suharyono Suharyono Suharyono Suharyono Suharyono Suharyono Sujianti, Ari Susilawati - Susilawati Susilawati Susilawati Susilawati Susilawati, Susilawati Sussi Agustin, Dieffa Sutyarso Sutyarso Sutyarso Sutyarso Suwanti, Hani Tiara Anjasia Syamsiana, Annisa Tanto Pratondo Utomo Tri Febriyaningsih Tutik Wresdiyati Verawati Hasan Wartarius Wildan Nur, Aditya Wisnu Satyajaya Yuka Eletra Zulferiyeni, Zulferiyeni Zulferiyenni, Zulferiyenni