Article Per Year (5 Year)
p-Index From 2021 - 2026
5.057
P-Index
This Author published in this journals
All Journal Reaktor International Journal of Science and Engineering (IJSE) International Journal of Renewable Energy Development Abdimas Jurnal Bahan Alam Terbarukan Sainteknol : Jurnal Sains dan Teknologi Rekayasa Mesin Seminar Nasional Teknik Kimia Kejuangan Konversi Journal Of Chemical Process Engineering (JCPE) SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Indonesia Journal of Halal Abdimas Umtas : Jurnal Pengabdian kepada Masyarakat PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Jurnal Inovasi Teknik Kimia ASEAN Journal of Chemical Engineering Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Food ScienTech Journal Bubungan Tinggi: Jurnal Pengabdian Masyarakat REACTOR : Journal of Research On Chemistry And Engineering Jurnal Bina Desa International Journal of Research Innovation and Entrepreneurship International Journal of Renewable Energy Development Journal Of Chemical Process Engineering Journal of Clean Technology JURNAL REKAYASA KIMIA & LINGKUNGAN Sainteknol : Jurnal Sains dan Teknologi Rekayasa: Jurnal Penerapan Teknologi dan Pembelajaran
Astrilia Damayanti
Universitas Negeri Semarang
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Other

Published : 45 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 45 Documents
Search

 1   2   3   4   5 
Pemberdayaan Masyarakat Sebagai Penggagas Usaha Mikro, Kecil, dan Menengah (UMKM) Bidang Pengolahan Makanan Melalui Pelatihan Pembuatan Tepung Singkong Modifikasi (Mocaf) dari Ketela Pohon Widyastuti, Catur Rini; Damayanti, Astrilia; Artanti Putri, Dewi; Krisdayanti , Shendy; Noor Ubay, Isnina
J-Dinamika : Jurnal Pengabdian Masyarakat Vol 9 No 1 (2024): April
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Diversification of processed cassava into mocaf flour has the potential to be developed into products with high economic value. Mocaf flour made through a fermentation process has low HCN content and better organoleptic properties compared to cassava flour. Cassava roots are abundantly available and are the main commodities in Gunungpati, Semarang. On the other hand, the level of community welfare in this area is still low, hence efforts are needed to improve the economy through community empowerment activities. Efforts that can be made are to provide training and assistance in processing the local resources into products that have economic value. The training carried out was processing cassava into mocaf flour with participants from the PKK (Family Welfare Program) group in Ngijo, Gunungpati, Semarang. This training can improve the skills of the participants so that they can initiate the production of mocaf on a micro-enterprise scale. The series of activities that were done during this service program included the research steps and analysis of mocaf characteristics, followed by training in making mocaf flour for the community group and assisting in the initiation of MSMEs that produce mocaf flour.
Pengaruh Perbedaan Pelarut Asam Pada Ekstraksi Antosianin Bunga Dadap Merah (Erythrina Crista-Galli) Dengan Metode Microwave Assisted Extraction Astrilia Damayanti; Megawati; Nur Kholifah Chandra Mulyani; Eva Amalia Alvionita
Journal of Chemical Process Engineering Vol. 5 No. 1 (2020): Journal of Chemical Process Engineering
Publisher : Fakultas Teknologi Industri - Universitas Muslim Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33536/jcpe.v5i1.856

Abstract

Penggunaan pewarna alami pada berbagai bidang teknologi sekarang ini dapat menggunakan tanaman karena dapat diperbaharui, bunga dadap merah menjadi salah satu sumber pigmen antosianin yang banyak ditemukan di Indonesia. Penelitian ini bertujuan untuk menentukan pelarut asam terbaik dalam proses ekstraksi ditinjau dari kadar totalantosianinnya. Proses ekstraksi dadap merah dilakukan dengan metode gelombang mikro menggunakan microwave. Daya microwave yang digunakan sebesar 600 W. Ekstraksi antosianin dilakukan dengan perbedaan pelarut yaitu etanol yang diasamkan menggunakan 4% asam sitrat, 4% asam tartarat dan 1% HCl. Rasio pelarut yang digunakan sebesar 1:25 dan waktu selama 3, 6, 9, 12 dan 15 menit. Kadar antosianin tertinggi yang diperoleh masing-masing pelarut dilakukan uji karakteristik intensitas warnanya. Hasil ekstraksi antosianin tertinggi menggunakan 4% asam sitrat diperoleh sebesar 3,673754647mg/L pada waktu 12 menit. Antosianin tertinggi menggunakan 4% asam tartarat diperoleh sebesar 8,098959108 mg/L pada waktu 3 menit. Antosianin tertinggi yang diperoleh menggunakan 1% HCl sebesar 28,52169517 mg/L pada waktu ekstraksi 12 menit. Intensitas warna antosianin tertinggi diperoleh pada pelarut etanol yang diasamkan menggunakan 1% HCl. Hasil penelitian ini menunjukkan bahwa ekstraksi antosianin terbaik adalah ekstraksi menggunakan pelarut etanol yang diasamkan dengan 1% HCl.
Optimization of Rice Bran Oil Bleaching via Carotenoid Adsorption onto Activated Carbon using Response Surface Methodology (RSM) Damayanti, Astrilia -; Harianingsih, Harianingsih; Bahlawan, zuhriyan Ash Shiddieqy; Dillah, Shohib Qomad; Dewi, Yasinda Verrel Dinara Shinka; Kristi, Silvia Yolanda; Prasetyo, Ridwan Anung
Reaktor Volume 23 No.2 August 2023
Publisher : Department of Chemical Engineering, Faculty of Engineering, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/reaktor.23.2.53-61

Abstract

Rice bran oil (RBO) is a by-product of rice processing with a good fatty acid profile and high oxidative stability. This study aims to optimize the bleaching stage of the rice bran oil refining process to determine the minimum levels of carotenoids in RBO by using the Response Surface Methodology (RSM). This research used the Central Composite Design (CCD) experimental design with three variables: bleaching temperature (50, 80, 1100C), bleaching time (20, 40, 60 minutes), and activated carbon concentration (0.4, 0.8, 1.2%). As a result, the model was enhanced to explain the correlation of each variable and the different data variations. This study employed the Derringer method to determine the most optimal variable variation that produces the lowest carotene levels. This study found that the optimal carotene level was 4.87 mg/kg with an activated carbon concentration of 1.18%, temperature of 500C, and time of 53.155 minutes.
Utilization of cow dung for biogas to improve livestock breeders and MSME entrepreneurs' economy Astrilia Damayanti; M Burhan Rubai Wijaya; Arie Taveriyanto; Ima Winaningsih; Luvena Salsabila; Anfita Aulia Sakinah; Kautsar Taqi Imanullah; Cyeva Primahasta
Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Vol. 9 No. 3 (2024): August 2024
Publisher : University of Merdeka Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26905/abdimas.v9i3.13870

Abstract

Sriwulan Village, located in Limbangan District, Kendal Regency, is home to both cattle farmers and several Micro, Small, and Medium Enterprises (MSMEs). The village has a farmer group named Ngudi Kawruh, managing around 20 cows. However, cow dung in the area has become a source of air pollution, and the four MSMEs still rely on Liquefied Petroleum Gas (LPG) for production. One effective solution to this issue is converting cow dung into biogas, which offers both environmental and economic benefits. This community service program aims to introduce appropriate technology for processing cow dung into biogas using biodigesters. The biogas is stored in portable containers, such as truck inner tires, while the biodigester output, in the form of slurry, is utilized as solid organic fertilizer. The program provides education on these concepts through posters, videos, demonstrations, and YouTube links to ensure broad community understanding. By implementing this technology, the program not only addresses environmental concerns and reduces dependence on LPG but also significantly enhances the economic potential of both the villagers and MSME entrepreneurs, promoting sustainable development.
Peningkatan Kandungan Nutrisi dan Mutu Biskuit Berbasis Tepung Sorgum Melalui Modifikasi Perendaman dan Fortifikasi Tepung Kedelai Bahlawan, Zuhriyan Ash Shiddieqy; Megawati, Megawati; Damayanti, Astrilia; Abdurrafi, Faishol; Hutomo, Gayuh Aditya
REACTOR: Journal of Research on Chemistry and Engineering Vol 6, No 1 (2025): June 2025
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/reactor.v6i1.183

Abstract

Biscuits are a popular snack due to their practicality, affordability, and potential as a high-nutrition food. However, biscuit production in Indonesia still depends on imported wheat flour, which poses challenges, especially for people with gluten intolerance or wheat allergies. Therefore, the development of local flour alternatives is essential to support food diversification and reduce wheat dependence. Sorghum (Sorghum bicolor (L.) Moench) is a potential local cereal with high carbohydrates and gluten-free properties but contains tannins that can reduce nutritional quality. This study aimed to evaluate the effect of NaOH soaking on reducing tannin content in sorghum flour and its application in biscuit production with soybean flour fortification as a protein source. Sorghum was soaked in NaOH solution (0.1–0.3%) at 30–50°C. Biscuits were formulated with soybean flour substitution levels of 0–50%. The biscuits were analyzed for proximate composition, tannin content, and sensory properties. Data were analyzed using ANOVA test. Results showed that NaOH soaking reduced tannin content up to 72.455 ppm. Soybean flour substitution significantly affected protein, fat, and carbohydrate content (p < 0.05) but not crude fiber. The highest protein content (8.03%) was found in biscuits with 50% soybean flour, while the highest carbohydrate content (64.40%) was in biscuits without soybean flour. Sensory analysis showed no significant difference between biscuit variants (p > 0.05). This study demonstrates the potential of NaOH-modified sorghum flour combined with soybean flour fortification for producing high-nutrition biscuits and supporting local flour diversification in Indonesia.
Penguatan Desain Kemasan Pupuk Kotoran Sapi dalam upaya Pemberdayaan Kelompok Tani “Dewi Sri”: Strengthening the Design of Cow Manure Fertilizer Packaging to Empower The "Dewi Sri" Farmer Groups Wijaya, Muhammad Burhan Rubai; Damayanti, Astrilia; Kurniawan, Adhetya; Wibowo, Muhammad Yusuf; Ar Rasyid, Moh. Rizal; Salwa, Dian Fatimatus; Fitri, Amelia
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 8 No. 6 (2023): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v8i6.5590

Abstract

The “Dewi Sri” Farmers Group is located in Terwidi Hamlet in Plalangan Village, Gunungpati, Semarang City, where part of the population raises various livestock, namely cows, goats and poultry. The problem that occurs is the accumulation of cow dung which causes environmental pollution. This service activity aims to overcome the buildup of livestock waste, especially cow manure by using it as organic fertilizer and then packaging it with an attractive design so that it has a high selling value. The methods used are preparation, socialization, and mentoring. The results obtained from this activity, the preparation/coordination stage with the head of KT Dewi Sri, the socialization stage in the form of an explanation of the innovative packaging design, and the mentoring stage in the form of the issuance of a Packaging Design Copyright by the Directorate General of Intellectual Property.
OBSERVASI PENURUNAN TEKANAN (PRESSURE DROP) PADA SISTEM PERPIPAAN: PENGARUH PANJANG DAN DIAMETER PIPA, ELBOW, DAN TEE Nuryoto, Nuryoto; Rahmayetty, Rahmayetty; Yusuf Rumbino; Astrilia Damayanti; Doni Rahmat Wicakso
Jurnal Rekayasa Mesin Vol. 15 No. 2 (2024)
Publisher : Jurusan Teknik Mesin, Fakultas Teknik, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/jrm.v15i2.1666

Abstract

The piping system is a fundamental process equipment in the industry. The phenomena that occur in piping systems vary depending on the conditions of the pipes and the fluids flowing through them. Therefore, research related to piping systems requires attention to minimize and understand the occurring phenomena. There have been many studies related to piping analysis, but what sets this research apart from previous studies is that it focuses on examining the contribution of each component of the piping system to friction loss-pressure drop. Furthermore, the data obtained is used to determine the deviation or difference between experimental data and theoretical calculations. This research aims to study the correlation between friction loss and pressure drop in piping systems (including pipes, elbows, and tees) and to determine the extent of deviation between theoretical calculations and actual conditions, as well as to understand the trend of such deviations. Results show that as the length of the pipe increases, there is an increase in pressure drop, especially for pipe lengths of 0.6, 0.8, and 1.4 meters, the values are 275.26, 367.0, and 642.27 Pa over density, respectively. Conversely, as the pipe diameter increases, the resulting pressure drop becomes smaller, namely for pipe diameters of 0.5, 0.75, and 1.25 inches, the values are 266.64, 93.33, and 13.33 Pa over density, respectively. In the observation of the influence of fittings, it is shown that the pressure drop generated by elbows is greater than that of tees, with values of 26.66 and 13.33 Pa over density, respectively. When calculating the percentage deviation, there is a tendency for longer pipes and larger diameters will increase the percentage of deviation. For pipe lengths of 0.4, 0.6, and 1.4 meters, the percentage deviations are 3.23, 10.11, and 17.50%, respectively. For variations in pipe diameter, the percentage deviations are 3.23, 41.74, and 47.15% for diameters of 0.5, 0.75, and 1.25 inches, respectively. Meanwhile, the percentage deviation for tees is greater than that of elbows, with values of 84.78% (for elbows) and 185.02% (for tees).
Peningkatan Kandungan Nutrisi dan Mutu Biskuit Berbasis Tepung Sorgum Melalui Modifikasi Perendaman dan Fortifikasi Tepung Kedelai Bahlawan, Zuhriyan Ash Shiddieqy; Megawati, Megawati; Damayanti, Astrilia; Abdurrafi, Faishol; Hutomo , Gayuh Aditya
REACTOR: Journal of Research on Chemistry and Engineering Vol. 6 No. 1 (2025)
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/reactor.v6i1.183

Abstract

Biscuits are a popular snack due to their practicality, affordability, and potential as a high-nutrition food. However, biscuit production in Indonesia still depends on imported wheat flour, which poses challenges, especially for people with gluten intolerance or wheat allergies. Therefore, the development of local flour alternatives is essential to support food diversification and reduce wheat dependence. Sorghum (Sorghum bicolor (L.) Moench) is a potential local cereal with high carbohydrates and gluten-free properties but contains tannins that can reduce nutritional quality. This study aimed to evaluate the effect of NaOH soaking on reducing tannin content in sorghum flour and its application in biscuit production with soybean flour fortification as a protein source. Sorghum was soaked in NaOH solution (0.1–0.3%) at 30–50°C. Biscuits were formulated with soybean flour substitution levels of 0–50%. The biscuits were analyzed for proximate composition, tannin content, and sensory properties. Data were analyzed using ANOVA test. Results showed that NaOH soaking reduced tannin content up to 72.455 ppm. Soybean flour substitution significantly affected protein, fat, and carbohydrate content (p < 0.05) but not crude fiber. The highest protein content (8.03%) was found in biscuits with 50% soybean flour, while the highest carbohydrate content (64.40%) was in biscuits without soybean flour. Sensory analysis showed no significant difference between biscuit variants (p > 0.05). This study demonstrates the potential of NaOH-modified sorghum flour combined with soybean flour fortification for producing high-nutrition biscuits and supporting local flour diversification in Indonesia.
Pemberdayaan UMKM Sinar Berkah melalui penguatan produk unggulan pendukung Desa Wisata Cerdas Desa Munding M. Burhan Rubai Wijaya; Astrilia Damayanti; Widi Widayat; Adhetya Kurniawan; Moh. Rizal Ar Rasyid; Taufan Satya Wiguna; Fadlurrohman Fadlurrohman
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 9, No 1 (2025): January
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v%vi%i.26731

Abstract

AbstrakKegiatan Pengabdian kepada Masyarakat (PKM) ini bertujuan untuk menguatkan produk unggulan UMKM” Sinar Berkah” Pendukung Desa Wisata Cerdas Desa Munding melalui pemberdayaan potensi produk UMKM di Desa Wisata wisata cerdas Munding sebagai daya Tarik objek wisata alam Curug Tirto Wening di Kawasan Desa Munding Kecamatan Bergas Kabupaten Semarang. Dalam pelaksanaan pengabdian ini, Tim pelaksana menggunakan tiga metode yaitu metode wawancara, observasi dan analisis SWOT. Perkembangan wisata alam tirto wening yang cepat perlu didukung produk-produk unggulan UMKM sebagai daya tarik pengunjung wisata, dimana masyarakat Desa Munding  menyajikan produk unggulan UMKM “Sinar Berkah”, seperti sayur-sayuran, daun bawang (onclang) dan berbagai produk unggulan makanan khas Desa yaitu  Kripik  OncLang,  Jamu Gendong Kopi  KopLak, Lonto  DimcLang,  Aneka  Jajan  Pasar, Aneka kerajinan Rotan, Kran bunga papan dan yang masih daLam pengembangan untuk menuju Desa Wisata Cerdas. Kata kunci: UMKM; produk unggulan; desa wisata cerdas; Curug Tirtowening. AbstractThis Community Service Activity (PKM) aims to strengthen the superior MSME product "Sinar Berkah" Supporting the Munding Village Smart Tourism Village by empowering the potential of MSME products in the Munding Smart Tourism Village as an attraction for the natural tourist attraction Tirto Wening Waterfall in the Munding Village Area, Bergas District Semarang Regency. In carrying out this service, the implementing team used three methods, namely interview methods, observation and SWOT analysis. The rapid development of Tirto Wening natural tourism needs to be supported by superior MSME products as an attraction for tourist visitors, where the people of Munding Village present superior MSME products "Sinar Berkah", such as vegetables, spring onions (onclang) and various superior products of typical village food. namely OncLang Chips, KopLak Coffee Carrying Herbal Medicine, Lonto DimcLang, Various Market Snacks, Various Rattan crafts, Kran flower boards and those which are still under development to become Smart Tourism Village. Keywords: MSME; superior product; smart tourism village; Tirto Wening Waterfall
Physicochemical Characteristics of Ketapang (Terminalia catappa L.) Seed–Fortified Yogurt Astrilia Damayanti; Zuhriyan Ash Shiddieqy Bahlawan; Ima Winaningsih; Fitri Nur Kayati; Yessy Anna Pratiwi; Kakalia Putri Auralita; Anggun Enjelita; Calista Arsanti Ramadhani; Harsya Grezdipa Pratama; Ayasha Maharani; Muhammad Fadhlan Dzikri
Food ScienTech Journal Vol 8, No 1 (2026)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v8i1.35989

Abstract

Ketapang (Terminalia catappa L.) seeds are rich in protein and unsaturated fatty acids, making them a promising ingredient for fortifying functional dairy products. This study evaluated the effects of Ketapang seed fortification and starter culture concentrations on the physicochemical characteristics of yogurt. Yogurt was prepared with Ketapang seed milk at 0%, 10%, 15%, and 20% (v/v) and starter culture at 5%, 10%, 15%, and 20% (v/v), then stored at 4 ± 1 °C for 24 h to stabilize the gel structure before analysis. Protein, pH, syneresis, viscosity, and total solids were analyzed using standard methods, with data evaluated by two-way ANOVA and Tukey’s test (p < 0.01). Results showed that fortification significantly improved all parameters: protein increased from 5.67% (control) to 8.54% (20% seeds, 20% starter), total solids rose from 2.71% to 5.59%, viscosity increased nearly four-fold from 40.95 to 164.02 mPa·s, pH declined from 4.41 to 3.80, and syneresis decreased from 0.546 g/g to 0.109 g/g. The synergistic interaction between Ketapang proteins and lactic acid bacteria enhanced the composition, gel structure, and water-holding capacity of yogurt, resulting in firmer, more stable, and nutritionally enriched products. These findings highlight Ketapang seeds as a novel fortification material for the development of high-protein functional dairy products. This research supports Sustainable Development Goals (SDGs 2 and 3) and the national Asta Cita mission by optimizing underutilized local resources to enhance public nutrition.
Co-Authors Ababil, Devara Candra Abdurrafi, Faishol Ahmed Tessario Ekanuramanta Amalia Larasati Amelia Fitri Ananda Muthi Athirah Anfita Aulia Sakinah Angga Pratama Anggun Enjelita Anggun Septiamurti Ar Rasyid, Moh. Rizal Arie Taveriyanto Artanti Putri, Dewi Ayasha Maharani Ayasha Maharani Ayu Nur Permadhini Bahlawan, Zuhriyan Ash Shiddieqy Bariroh, Siti Bayu Triwibowo Bayu Triwibowo Calista Arsanti Ramadhani Catur Rini Widyastuti, Catur Rini Cyeva Primahasta Desy Hikmatul Siami Dewi Selvia Fardhyanti Dewi, Yasinda Verrel Dinara Shinka Dillah, Shohib Qomad Doni Rahmat Wicakso Eka Sari, Eka Eko Setyawan Endah Ayu Fitriana Eva Amalia Alvionita Eva Amalia Alvionita Fadlurrohman Fadlurrohman Fahreza Pracenda Felicitia Fera Utnita Sari Fitri Nur Kayati Fitriana, Endah Ayu Fitriyani, Winda Risma Fortuna, Dwi Grandis Belva Ardana Hanif Ardhiansyah Haniif Prasetiawan Harianingsih, Harianingsih Harianingsih, Harianingsih Harsya Grezdipa Pratama Hernadin, Ivan Aldino Hutomo , Gayuh Aditya Hutomo, Gayuh Aditya Ima Winaningsih Ima Winaningsih Indrasukma Permanadewi Irene Nindita Pradnya Isaroyati, Luluk Kakalia Putri Auralita Karenina Hakim Kautsar Taqi Imanullah Kevin Thomas Khoridatus Sulwa Krisdayanti , Shendy Kristi, Silvia Yolanda kurniawan, Adhetya Larasati, Amalia Layliyah, Marifatul Luluk Arvi Cahyaning Suwandi Luqman Buchori Luvena Salsabila M Burhan Rubai Wijaya M. Burhan Rubai Wijaya Maftuchan, Maftuchan Magfiroh, Meilina Maharani, Anggun Maulida Zakia Megawati Megawati - Megawati Megawati Megawati Megawati Megawati Megawati Megawati Megawati Megawati Megawati Melanie Hartalia Putrie Miftahuddin Azhari Moh. Rizal Ar Rasyid Muhamad Reihan Prananda Muhammad Fadhlan Dzikri Muhammad Prabu Rizki Noor Ubay, Isnina Nur Kholifah Chandra Mulyani Nur Kholifah Chandra Mulyani Nurkhasanah, Eva Nurul Huda Nurul Khusna Nuryoto Nuryoto Nuryoto Oktaviana, Vira Prasetyo, Ridwan Anung Prayogo, Robby Danang Qurnaini, Rika Alda Radenrara Dewi Artanti Putri Radenrara Dewi Artanti Putri Radenrara Dewi Artanti Putri, Radenrara Dewi Artanti Radenrara Putri Rahimsyah Ijas Nur Rasyid Rahmayetty Rahmayetty Revasha Ajeng Kamalia Reyhan Dwi Saputra Riana Defi Mahadji Putri Ridwan Anung Prasetyo Salma Alfahra Choirunisa Salwa, Dian Fatimatus Sandra Anggita Fadriana Sangeetaprivya P. Siva Sarto Sarto - Sarto Sarto Sarto Serlia Fitri Sadan Siti Bariroh Sri Agustina Sulardjaka, S Syafitri, Laila Taufan Satya Wiguna Triani, Fita Tsani Muftidar Wahyudi Budi Sediawan Wahyudi Budi Sediawan Wahyudi Budi Sediawan Waryanto, Arif Wibowo, Muhammad Yusuf Widaya, Adi Risma Widi Astuti Widi Astuti Widi Widayat Widya Sari Kusuma Wijayanti Wijaya, Muhammad Burhan Rubai Yessy Anna Pratiwi Yusuf Rumbino Zulfi Fitriani