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All Journal Jurnal AGROTEKNOLOGI AGRIKA E-Dimas: Jurnal Pengabdian kepada Masyarakat Pro Food Food Science and Technology Journal (Foodscitech) Jurnal Abdi Insani Dharma Raflesia : Jurnal Ilmiah Pengembangan dan Penerapan IPTEKS Unri Conference Series: Community Engagement Food Technology and Halal Science Journal JAPI: Jurnal Akses Pengabdian Indonesia
Sri Winarsih
Universitas Muhammadiyah Malang
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Physico-Chemical Characteristics of Ice Cream Made from Coconut Milk Cream and Kidney Nut Puree Sri Winarsih; Nilam Sitaresmi Cahyo; Sukardi Sukardi; Devi Dwi Siskawardani
Food Technology and Halal Science Journal Vol. 3 No. 2 (2020): Juni
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (325.214 KB) | DOI: 10.22219/fths.v3i2.13216

Abstract

Coconut milk cream is a vegetable fat to replace animal fat in making ice cream. coconut milk cream not having a fishy odor and is rich antioxidants. While kidney nut have the potential as an emulsifier and also rich antioxidants. the purpose of this study was to obtain an optimum formulation of coconut milk and kidney beans to produce ice cream with good characteristics. The study used a simple randomized block design that was repeated three times. The treatment are the proportion of coconut milk cream and kidney nut puree. the results of this study showed that ice cream have moisture 65.79 to 72.61%, 48.99% antioxidant activity, fat content was in accordance with Indonesian national standards (25.32%),overrun value (36.03%) and melting time (8.72 minutes).
Kajian Antioksidan, Total Fenol & Total Flavonoid Jamu Selokarang yang diformulasi dengan Jinten Hitam (Nigella sativa) Sukardi Sukardi; Noer Iqbal Arief Iqbal; Sri Winarsih
Food Technology and Halal Science Journal Vol. 4 No. 1 (2021): Januari
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (204.434 KB) | DOI: 10.22219/fths.v4i1.15623

Abstract

Abstrcact Jamu Selokarang is one of the traditional drinks originating from an area, namely Madura, the ingredients used in the manufacture of Jamu Selokarang are turmeric, ginger, ginger, betel leaf, soursop leaves, cloves, nutmeg, coriander, temu ireng and ginger. The ingredients used in the manufacture of herbal medicine selokarang contain a lot of antioxidants and essential oils. Testing is needed to determine the antioxidant activity contained in the herbal medicine selokarang. This study aims to determine the effect of substitution of jamu selokarang on antioxidant compounds, total phenols, flavonoids, ash content and water content. This study used a simple completely randomized design method (simple CRD) with a single factor, namely the black cumin formulation of 0%, 2%, 4%, 6% and 8% which were included in jamu selokarang. The research was repeated 3 times. The parameters observed were: water content, ash content, antioxidants, total phenols, and flavonoids. The results showed that the substitution had a significant effect on water content, ash content and antioxidant activity, while the total phenol and flavonoid analysis had no significant effect. Treatment 0% black cumin had water content of 2.68%; Ash content of 7,90%; DPPH anti-oxidant for 49.08%; antioxidant FRAP 26.25 μgAAE / mL; total phenol was 2.05 μgGAE / mg, and total flavonoids was 0.91 μgQAE / mg.
Karakteristik Kimia dan Organoleptik Biskuit dengan Penambahan Tepung Kacang Kedelai (Glycine max) dan Tepung Kulit Buah Naga Merah (Hylocereus costaricensis) Dian Puspita; Noor Harini; Sri Winarsih
Food Technology and Halal Science Journal Vol. 4 No. 1 (2021): Januari
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (234.737 KB) | DOI: 10.22219/fths.v4i1.15627

Abstract

Indonesia is a country that has a high level of biscuit consumption. This is supported by many local food commodities. Therefore, many food products have emerged that use local food ingredients, such as bread, biscuits and cakes. One effort that can be made to enrich the nutritional content of biscuits is to add soybean flour which is rich in protein and flour of red dragon fruit peel which is rich in dietary fiber. The purpose of this study was to determine the effect of the ratio of wheat flour, soybean flour and red dragon fruit peel flour to chemical and organoleptic quality of biscuits. This research used a simple randomized block design with ratio of wheat flour, soybean flour, and red dragon fruit peel flour consisting of 10 levels: P0 (100%:0%:0%), P1 (80%:10%:10%), P2 (70%:20%:10%), P3 (60%:30%:10%), P4 (75%:10%:15%), P5 (65%:20%:15%), P6 (55%:30%:15%), P7 (70%:10%:20%), P8 (60%:20%:20%), P9 (50%:30%:20%). Each level is repeated 2 times. The parameters being observed were level of protein, fat, crude fiber, water, ash, and organoleptics (aroma, taste and texture). The results showed that the proportion of wheat flour, soybean flour and red dragon fruit peel flour had a very significant effect on level of water, protein, crude fiber, and organoleptic (taste, aroma, and texture). Treatment of biscuits with proportion of wheat flour 60%: 30% soybean flour: 10% red dragon fruit peel flour was the best treatment with level of water 6,58%, ash 0,76%, fat 27,95%, protein 9,74%, crude fiber 6,10%, organoleptic of taste 4,65 (delicious), aroma (rather tasty), and texture (rather not hard)
Studi Pembuatan Edible Film Gel Okra (Abelmoschus esculentus L.) dengan Penambahan Pati Singkong Siti Mukaromatul Muslimah; Warkoyo Warkoyo; Sri Winarsih
Food Technology and Halal Science Journal Vol. 4 No. 1 (2021): Januari
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (316.061 KB) | DOI: 10.22219/fths.v4i1.15826

Abstract

Edible film is an organic material packaging that has plastic-like properties but is biodegradable. The components of the edible film include hydrocolloids. Okra gel is a long chain hydrocoloid polysaccharide with a high molecular weight and a constituent protein containing both hydrophilic and hydrophobic substances. The hydrophilic characteristics are used to improve the physical properties of solubility. Meanwhile, hydrophobic characteristics are used to improve barrier properties (WVTR). Okra (Abelmoschus esculentus L.) is one of the cultivated plants that is currently underutilized by the community but has benefits and high nutritional content. The addition of cassava starch aims to increase the strength of the edible film. The purpose of this study was to determine the use of okra gel proportion and cassava starch concentration in making edible films which can produce edible film characteristics that meet the standards.This study used a factorial randomized block design (RBD). The first factor is the ratio of okra gel and distilled water (1: 3; 1: 1; 3: 1, 1:0). The second factor is the concentration of cassava starch (2.5% and 5% (w / v)). The parameters tested were yield of raw materials, thickness, solubility, transparency, tensile strength, elongation, WVTR (Water Vapor Transmison Rate) and SEM (Scanning Electron Microscopy).The results showed that there was no interaction between okra gel and cassava starch. However, the comparison of okra gel and distilled water had a significant effect on the transparency value with an average of 0.89-1.60 A546 / mm. The concentration of cassava starch has a significant effect on transparency 0.89-1.60 A546 / mm, tensile strength 0.97-2.33%. Edible film with the best treatment was obtained in G2P1 treatment (ratio of okra gel and distilled water (1: 1) and 2.5% cassava starch) with a thickness of 0.08mm, transparency 0.58A546 / mm, WVTR 3.87g / m2 / 24h, elongation 9.24%, tensile strength 0.74MPa and solubility 23.56%. And SEM analysis results show uneven morphology.
Efek Penggunaan Tepung Daun Ubi Jalar Ungu Dan Tepung Daun Ubi Jalar Kuning Terhadap Karakteristik Fisikokimia, Organoleptik Dan Aktivitas Antioksidan Pada Cookies Olga Olivia Maretta; Sukardi Sukardi; Sri Winarsih
Food Technology and Halal Science Journal Vol. 4 No. 2 (2021): Juni
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (266.304 KB) | DOI: 10.22219/fths.v4i2.16603

Abstract

Abstract. Utilization of sweet potato as a food product has been commonly carried out and the nutrients in it have been known. This is what underlies the existence of food diversification using sweet potato leaves. Sweet potato leaves contain B vitamins, iron, calcium, zinc and protein, besides that sweet potato leaves are a source of natural antioxidants such as β-carotene, anthocyanins, phenolic acids, tannins, polyphenols, including lutein. Utilization of sweet potato leaves into processed products, one of which is by flouring sweet potato leaves as a substitute for cookies. The research design was carried out using a random nested block design, consisting of two factors. The first factor as a nest was purple sweet potato leaves and yellow sweet potato leaves. Second factor as a nesting factor is the formulation of cookies with the substitution of sweet potato leaf flour with different levels (3.3g, 6.6g, 9.9g, 13.2g). Observation parameters include moisture content, ash content, fat content, protein content, total carbohydrates, antioxidant activity, texture, organoleptics (taste, color, preferences, aroma, aftertaste). The results of this study indicate an effect on ash content and protein content in different varieties. In the treatment of different formulations, it is known that there is an effect on moisture, carbohydrate, and protein content. The effect of adding purple sweet potato leaf flour and yellow sweet potato leaf flour in this study affected organoleptics including taste, color, aroma, preferences, and aftertaste. The treatment of cookies with the addition of sweet potato leaf flour with the highest ash content was 2.83%, the lowest water content was 1.51%, the highest protein content was 31.07%, and the largest carbohydrate content was 41.04%. Keywords: antioxidant, processed, sweet potato leaves   Abstrak. Pemanfaatan ubi jalar sebagai produk pangan telah umum dilakukan dan telah diketahui zat gizi didalamnya. Hal inilah yang mendasari adanya diversifikasi pangan dengan menggunakan daun ubi jalar. Daun ubi jalar mengandung vitamin B, zat besi, kalsium, zinc dan protein, selain itu daun ubi jalar merupakan sumber antioksidan alami seperti ß-­carotene, antosianin, asam fenolik, tannin, polifenol, termasuk lutein. Pemanfaatan daun ubi jalar menjadi produk olahan, salah satunya dengan menepungkan daun ubi jalar untuk substitusi cookies. Penelitian ini menggunakan Rancangan Acak Kelompok Tersarang (Nested) terdiri atas dua faktor. Faktor 1 sebagai sarang yaitu jenis daun, faktor 2 sebagai faktor yang tersarang yaitu formulasi dengan level yang berbeda (3,3g, 6,6g, 9,9g, 13,2g). parameter pengamatan meliputi kadar air, kadar abu, kadar lemak, kadar protein, karbohidrat total, aktivitas antioksidan, daya patah, dan organoleptic (rasa, aroma, warna, aftertaste, dan skoring). Hasil dari penelitian ini diketahui bahwa adanya pengaruh dari penggunaan jneis daun ubi jalar yang berbeda meliputi kadar abu dan kadar protein sedangkan pengaruh dari formulasi terhadap karakter fisikokimia meliput kadar air, kadar karbohidrat dan protein. Pada organoleptiknya jenis maupun formulasi berpengaruh nyata terhadap rasa, warna, skoring, aftertaste, dan aroma. Kata kunci: antioksidan, cookies, daun ubi jalar ungu dan daun ubi jalar kuning
Pengaruh Konsentrasi dan Lama Perendaman Dalam Larutan Kapur Sirih Terhadap Kualitas Tepung Bonggol Pisang Kepok dan Pengaplikasian Pada Cookies Fawwaz Akbar Al Amin; Noor Harini; Sri Winarsih; Okta Pringga Pakpahan
Food Technology and Halal Science Journal Vol. 5 No. 1 (2022): Januari
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/fths.v5i1.18758

Abstract

Abstract. Kepok banana tuber flour is made from banana tuber and carried out various processes, namely separation from root fibers, chopping, soaking with a solution of whiting to prevent discoloration/browning, washing, draining, drying and sifting. Cookies are foods made from low protein flour, eggs, sugar, and butter. The purpose of this study was to determine the interaction and influence of differences in concentration and duration of soaking whiting solution on the quality of kepok banana tuber flour and to determine the best quality sensory cookies formulations.This research was conducted in 2 stages. The first stage was the manufacture of kepok banana tuber flour using a factorial Randomized Block Design with 2 replications. The first factor is the concentration of whiting solution (5, 10 and 15%) and the second factor is the soaking time (30, 60 and 120 minutes). Stage 2 is making cookies using a simple randomized block design , namely the comparison of the composition of low protein wheat flour and kepok banana tuber flour with 4 levels (100%: 0%, 85%: 15%, 70%: 30%, and 55%: 45%). The results showed that in step 1 the difference in the concentration of whiting solution had a significant effect on water content, ash content, fat content and protein content. While the immersion time significantly affects the level of brightness (L), water content, ash content, fat content. The best kepok banana tuber flour is F2T1 with a brightness level (L) of 71.4, water content 6.2%, ash content 6.7%, fat content 4.1%, protein content 3.2% and carbohydrates 79.9 %. In stage 2, the best formulation for cookies was P1 (15% banana kepok tuber flour: 85% wheat flour) with an organoleptic score of 8 (very attractive), aroma 7.3 (liked), taste 7.8 (very good) and texture 7.9 (very crunchy). Keywords: banana tuber, betel lime, brightness, browning, cookies. Abstrak.Tepung bonggol pisang kepok adalah tepung yang terbuat dari bonggol pisang dan dilakukan berbagai proses yaitu pemisahan dari serabut akar, perajangan, perendaman dengan larutan kapur sirih untuk mencegah perubahan warna/browning, pencucian, penirisan, pengeringan dan pengayakan. Cookies merupakan makanan yang terbuat dari tepung terigu protein rendah, telur, gula, dan mentega. Tujuan dari penelitian ini adalah mengetahui interaksi dan pengaruh dari perbedaan konsetrasi dan lama perendaman larutan kapur sirih terhadap kualitas tepung bonggol pisang kepok serta mengetahui formulasi kualitas terbaik sensoris cookies. Penelitian ini dilakukan dalam 2 tahapan. Tahapan pertama adalah pembuatan tepung bonggol pisang kepok menggunakan Rancangan Acak Kelompok (RAK) faktorial dengan 2 kali ulangan. Faktor 1 adalah konsentrasi larutan kapur sirih (5, 10 dan 15%) dan faktor kedua adalah waktu lama perendaman (30, 60 dan 120 menit). Tahapan 2 adalah pembuatan cookies menggunakan Racangan Acak Kelompok (RAK) sederhana yaitu perbandingan komposisi tepung terigu protein rendah dan tepung bonggol pisang kepok dengan 4 level (100%:0%, 85%:15%, 70%:30%, dan 55%:45%). Hasil penelitian menunjukkan pada tahap 1 perbedaan konsentrasi larutan kapur sirih berpengaruh nyata terhadap kadar air, kadar abu, kadar lemak dan kadar protein. Sedangkan lama waktu perendaman berpengaruh nyata terhadap tingkat kecerahan (L), kadar air, kadar abu, kadar lemak. Tepung bonggol pisang kepok terbaik adalah F2T1 dengan nilai tingkat kecerahan (L) 71,4, kadar air 6,2%, kadar abu 6,7%, kadar lemak 4,1%, kadar protein 3,2% dan karbohidrat 79,9%.  Pada tahap 2 cookies formulasi terbaik adalah P1 (15% tepung bonggol pisang kepok : 85% tepung terigu) dengan skor organoleptik kenampakan 8 (sangat menarik), aroma 7,3 (suka), rasa 7,8 (sangat enak) dan tekstur 7,9 (sangat renyah). Kata kunci: bonggol pisang, browning, cookies, kapur sirih, tingkat kecerahan  
Pendampingan dan Pengurusan Izin PIRT sebagai Penguatan Produk Olahan Desa Taji, Kecamatan Jabung Kabupaten Malang Dwi Syanti Wirandhani; Hananingtyas Maharani; Muhammad Izzul Islam; Refodikara Iqbal Mahdiyasa; Sri Winarsih
DHARMA RAFLESIA Vol 19, No 2 (2021): DESEMBER (ACCREDITED SINTA 5)
Publisher : Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33369/dr.v19i2.18406

Abstract

Desa Taji merupakan desa penghasil kopi dengan jenis kopi Robusta dan Arabica. Desa Taji memiliki badan usaha milik desa yang menjadi binaan mahasiswa Universitas Muhammadiyah Malang pada kegiatan Program Holistik Pembinaan dan Pemberdayaan Desa (PHP2D). Melalui kegiatan PHP2D telah diperoleh hasil pencapaian salah satunya pangan olahan yaitu kue kering kopi. Selain itu terdapat produk lainnya seperti mendol krispi dan sambal obong. Permasalahan yang dialami BUMDes Taji adalah penjualan dan distribusi produk olahan belum meningkat secara signifikan. Solusi dari permasalahan ini adalah adanya izin PIRT sehingga meningkatkan kepercayaan konsumen dan memperluas penjualan. Kegiatan pengabdian masyarakat melalui Program Pengembangan Pemberdayaan Desa (P3D) bertujuan untuk mendampingi BUMDes Taji dalam pengajuan izin PIRT. Metode dalam pengabdian masyarakat ini terdapat empat tahap: persiapan, diskusi bersama, pendaftaran PIRT, monitoring serta evaluasi. Hasil kegiatan pengabdian berupa mitra telah mengajukan izin PIRT dan menunggu tindak lanjut dari dinas kesehatan serta terdapat perubahan terkait produk khas Desa Taji.
Pelatihan Pembuatan Nugget Susu Sapi sebagai Upaya Meningkatkan Ketrampilan Anggota Aisyah Kecamatan Beji, Kota Batu Sri Winarsih; Bayu Etti; Devi Dwi Siskawardani
JAPI (Jurnal Akses Pengabdian Indonesia) Vol 5, No 1 (2020)
Publisher : Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (272.511 KB) | DOI: 10.33366/japi.v5i1.1556

Abstract

Potensi alam Kota Batu menjadi magnet bagi masyakat untuk mendatangi kota ini, baik sekedar untuk berwisata atau menetap untuk melakukan kegiatan ekonomi. Sumber daya alam yang melimpah, kesuburan tanah yang dapat dimanfaatkan untuk sektor pertanian dan peternakan, namun keterbatasan pengetahuan dan ketrampilan membuat pengembangan dan pemanfaatan potensi tidak berkembang dengan pesat, sehingga perlu dilakukan penyuluhan dan pelatihan untuk meningkatkan pengetahuan dan ketrampilan anggota Aisyah Kota Batu dalam pemanfaatan susu sapi yang memiliki kualitas tidak memenuhi standar KUD menjadi produk nugget. Nugget susu sapi diuji secara sensoris oleh peserta dan uji kiwiawi. Kedua uji menunjukkan nugget susu sapi memenuhi standar SNI nugget 6683 2014. Hasil Uji sensoris rasa nugget enak, penampilan menarik, dan disukai oleh 13 orang panelis.
Dampak Penerapan GMP dan SSOP terhadap Kualitas Minuman Kunyit Asam SMUD SMK Muhammadiyah 2 Malang warkoyo warkoyo; Damat Damat; Sri Winarsih
JAPI (Jurnal Akses Pengabdian Indonesia) Vol 4, No 1 (2019)
Publisher : Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (290.441 KB) | DOI: 10.33366/japi.v4i1.1121

Abstract

Di Malang dan sekitarnya pertumbuhan UMKM yang memproduksi minuman berasa dalam kemasan semakin banyak dikarenakan permintaan produk ini juga semakin banyak. Produk minuman dalam kemasan yang beredar di Malang yang khas adalah sari apel, temulawak, sari buah jambu, sinom dan kunyit asam. SMK Muhammadiyah 2 juga mengambil peran dalam pemenuhan permintaan minuman dalam kemasan yaitu kunyit asam. SMK Muhammadiyah 2 Malang memiliki unit usaha minuman kunyit asam dalam kemasan. Proses produksi minuman kunyit asam ini masih belum menerapkan sistem GMP dan SSOP yang baik. Tujuan dari kegiatan ini adalah mensosialisasikan tenatng sistem GMP dan SSOP agar mutu minuman meningkat. Metode yang digunakan untuk pendampingan ini adalah tutorial dan pendampingan penerapan GMP dan SSOP kepada staff yang berperan aktif dalam produksi minuman kunyit asam dan mampu meningkatkan mutu produk yang sesuai dengan SNI 01-4320-1996.
PROGRAM KEMITRAAN MASYARAKAT MELALUI PRODUKSI PAKAN IKAN MANDIRI BERBASIS BAHAN BAKU LOKAL DI KELOMPOK PEMBUDIDAYA IKAN GEMARI JAYA Ganjar Adhywirawan Sutarjo; Sri Winarsih; Yohana Agustina
Jurnal Abdi Insani Vol 9 No 4 (2022): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v9i4.765

Abstract

Sejalan dengan program pemerintah Indonesia dalam penguatan dan peningkatan ketahanan pangan nasional, maka sektor perikanan budidaya air tawar diharapkan mampu memberikan kontribusi terhadap kebutuhan pangan ditingkat keluarga, salah satunya melalui optimalisasi produksi ikan yang berkelanjutan. Namun dalam pengembangan budidaya ikan kendala yang sering dihadapi oleh masyarakat pembudidaya ikan adalah tingginya harga pakan ikan yang mencapai 64% dari total biaya produksi. Hal ini, juga dialamai oleh kelompok pembudidaya ikan “Gemari Jaya” yang berada di Desa Jedong Kabupaten Malang. Kondisi tersebut, membutuhkan perhatian serius dari berbagai pihak salah satunya tim pengabdian kepada masyarakat program studi Akuakultur Fakultas Pertanian Peternakan Universitas Muhammadiyah Malang melalui alih teknologi produksi pakan secara mandiri berbasis bahan baku lokal. Tujuan: Program kemitraan masyarakat(PKM) ini memiliki tujuan untuk meningkatkan pengetahuan, dan ketrampilan mitra dalam produksi pakan ikan mandiri berbasis bahan baku lokal. Metode kegiatan: Program PKM ini dilaksanakan dengan metode pelatihan dan pendampingan terkait produksi pakan ikan mandiri berbasis bahan baku lokal. Hasil kegiatan PKM yaitu meningkatnya pengetahuan dan keterampilan mitra pembudidaya ikan gemari jaya terkait proses produksi pakan ikan mandiri berbasis bahan baku lokal diantaranya pemanfaatan tepung ikan, tepung magot, tepung bekatul, tepung bungkil kedelai, dan molase atau tetes tebu, mitra mampu memproduksi pakan ikan secara mandiri sehingga dapat mensubsitusi kebutuhan pakan hingga 60% dari total kebutuhan pakan ikan selama budidaya. Kesimpulan dari pelaksanaan PKM ini adalah produksi pakan ikan mandiri mampu mengurangi tingginya biaya operasional pakan dikelompok pembudidaya ikan Gemari jaya hingga mencapai 50%, sehingga kegiatan budidaya ikan dapat meningkat kapasitas produksinya dan berdampak positif bagi peningkatan ekonomi mitra program.
Co-Authors Alvianty Novitasari Arif Prasetyaji Bayu Etti Bayu Etti Tri Adiyastiti Damat, Damat Devi Dwi Siskawardani Dian Puspita Dwi Pramsiska Dwi Syanti Wirandhani Dyan Ningtyastuti Edwin Eka Haprinata Elfi Anis Saati Elfi Anis Saati Fawwaz Akbar Al Amin Ganjar Adhywirawan Sutarjo Hananingtyas Maharani Hanif Alamudin Manshur Hendra Kusuma Maulida Fitri Iswari Merdha Gustifa Tanzila Mochammad Wachid Muhammad Izzul Islam Nia Nurlaily Nilam Sitaresmi Cahyo Noer Iqbal Arief Iqbal Noor Harini Nur Sriwijayanti Okta Pringga Pakpahan Olga Olivia Maretta Rafle Bachtiar Refodikara Iqbal Mahdiyasa Rena Enik Vamelia Sephina Putri Rosania Siti Mukaromatul Muslimah Sukardi Sukardi Tri Mahdiyahtul Faricha Vritta Amroini Wahyudi Warkoyo . Yohana Agustina