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All Journal Jurnal Teknologi Dan Industri Pangan Teknobuga : Jurnal Teknologi Busana dan Boga agriTECH Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Sains dan Teknologi Pangan Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Matematika Sains dan Teknologi Sebatik JURNAL PENDIDIKAN TAMBUSAI Jurdimas (Jurnal Pengabdian Kepada Masyarakat) Royal Jurnal Ilmiah Mandala Education (JIME) PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat) Sarwahita : Jurnal Pengabdian Kepada Masyarakat Jurnal Pengabdian Dharma Laksana Jurnal Review Pendidikan dan Pengajaran (JRPP) Jurnal Pendidikan dan Keluarga Risenologi Humanism : Jurnal Pengabdian Masyarakat Buletin Poltanesa International Journal of Research in Community Services Jurnal Ilmiah Wahana Pendidikan Devotion: Journal of Research and Community Service Jurnal Sains Boga COMSERVA: Jurnal Penelitian dan Pengabdian Masyarakat Prosiding Seminar Nasional Pengabdian Kepada Masyarakat Jurnal Pendidikan Teknik dan Vokasional Jurnal Pengabdian Masyarakat Fakultas Teknik: Jurnal Abditek Jurnal Andaliman: Jurnal Gizi Pangan, Klinik dan Masyarakat Journal of Comprehensive Science Business Management Jurnal Sosial dan Sains Student Research Journal Advances In Social Humanities Research Garina

Alsuhendra Alsuhendra

Universitas Negeri Jakarta

Author-ID : 2497852

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Physics Public Health Social Sciences Transportation Other

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Exploring the Morphological and Functional Changes in Phaseolus vulgaris L Subjected to Different Durations of Heat-Moisture Treatment Ridawati, Ridawati; Alsuhendra, Alsuhendra; Ramadani, Muhammad Indera
agriTECH Vol 45, No 1 (2025)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.91203

Phaseolus vulgaris L, known as red bean, is a staple food in Indonesia. The temperature sensitivity of red bean limits the applications despite the high starch content. Therefore, this research aims to analyze the effects of heat-moisture treatment (HMT) on the properties of red bean starch, focusing on the functional and morphological characteristics. The effects of HMT (4, 5, and 6 hours at 110°C) were elevated on fresh and dried red bean starch using Completely Randomized Design. The results show that significant alterations were observed in starch properties due to HMT. Water absorption capacity (WAC) varied with HMT duration and fresh bean starch peaked at 4 hours (198.0 ± 0.1%) before declining at 6 hours (159.5 ± 0.7%). In contrast, dried bean starch showed a decrease from the native capacity of 223.5 ± 5.0% to 176.5 ± 5.0% after 6 hours of HMT. Oil absorption capacity (OAC) also changed markedly and fresh bean starch increased from 68.0 ± 2.8% to 85.5 ± 0.7%. Similarly, dried beans increased from 67.0 ± 1.4% to 83.5 ± 0.7% since the effectiveness of HMT enhanced starch interaction with water and oil molecules. In fresh and dry beans, swelling power decreased and increased with prolonged HMT, reaching a peak at 4 hours (8.57 ± 0.15 g/g). However, solubility index decreased in both types following an increase in HMT duration. The morphology of starch granules transitioned from round or elliptical shapes to more polyhedral and irregular forms, reflecting substantial structural changes. In conclusion, HMT effectively modified the functional properties of red bean starch to offer potential benefits for application in food industry.

Pengaruh Suhu Pemanggangan Terhadap Kualitas Fisik dan Daya Terima Kue Biji Ketapang Hidayat, Teddi; Kandriasari, Annis; Alsuhendra, Alsuhendra
Jurnal Ilmiah Wahana Pendidikan Vol 10 No 7 (2024): Jurnal Ilmiah Wahana Pendidikan
Publisher : Peneliti.net

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.8374587

This study was conducted to determine the effect of baking treatment with temperatures of 1300C, 1400C, and 1500C with the same time of 35 minutes, on making ketapang seed cakes on physical quality and acceptability for aspects of color, sweetness, savory taste, baking aroma, coconut aroma, texture and brittleness. Based on the results of statistical hypothesis tests using the Friedman test showed that there was an influence of baking temperature on aspects of color, sweetness, texture and brittleness which resulted in the 1300C temperature treatment ketapang seed cake most preferred by the panelists, and there was no influence of baking temperature on aspects of savory taste, baking aroma and coconut aroma followed by Tuckey's test so as to produce ketapang seed cake temperature treatment of 1300C and 1400C which was most preferred by the panelists. The results of the statistical hypothesis test of physical quality tests using the Anova test showed that the hardness aspect had a real influence or difference which was continued with the Duncan Multiple Range Test (DMRT) test on ketapang seed cake, resulting in ketapang seed cake temperature treatment of 1500C and fried products (control) that were most significantly different, and in the aspect of development there was no influence of roast and fried temperature treatment on ketapang seed cake products. The conclusion of this study is that ketapang seed cake with a temperature treatment of 1300C is the most preferred and recommended to be developed as a traditional cake modification product.

Organoleptic and Physicochemical Profile Comparison of Cow Milk Yogurt and 'Eggurt' Made from Different Egg Whites Ridawati, Ridawati; Alsuhendra, Alsuhendra
Poltanesa Vol 25 No 2 (2024): December 2024
Publisher : P3KM Politeknik Pertanian Negeri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51967/tanesa.v25i2.3180

Yogurt is a widely consumed fermented dairy product known for its distinctive flavor, nutritional value, and health benefits. To expand its nutritional profile and enhance textural qualities, this study explores the use of egg whites as an alternative ingredient in yogurt production. The research compares the sensory and physicochemical properties of traditional milk yogurt with "eggurt" a yogurt variant made using different egg white sources: free-range chicken, caged chicken, and duck eggs. Four samples were prepared, including one control (milk yogurt) and three “eggurt” variants. Sensory quality was evaluated through organoleptic testing using a structured Likert scale to assess attributes such as color, surface gloss, aroma, mouthfeel, and flavor. Physicochemical analysis included moisture content, total dissolved solids, viscosity, ash content, and acidity measurements. Results showed that free-range “eggurt” was most like milk yogurt in terms of texture and flavor, displaying balanced viscosity and minimal surface liquid separation. In contrast, caged “eggurt” exhibited increased surface liquid, higher ash content, and stronger acidity, while duck eggurt was noted for its excessive thickness, very high viscosity, and pronounced acidity. These textural and compositional differences, despite the higher production costs, suggest that free-range “eggurt” is the most promising alternative, offering a comparable sensory experience to traditional yogurt while enhancing texture and overall quality.

Analisis Sifat Fisik dan Daya Terima Bubble (Tapioca Pearl) dengan Penambahan Puree Bit (Beta Vulgaris) Qoyyima, Najmi Tsabita; Mahdiyah, Mahdiyah; Alsuhendra, Alsuhendra
Advances In Social Humanities Research Vol. 2 No. 3 (2024): Advances in Social Humanities Research
Publisher : Sahabat Publikasi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46799/adv.v2i3.216

The innovation of making bubble with the addition of beet puree can be one way to improve the quality of texture, taste and nutrition of bubble. To get a chewy bubble texture, it require a long boiling time to cook through inside. One way to reduce this weakness is to use beetroot as the raw material for bubble. Beetroot have a high starch content which causes increased elasticity in the dough. The starch contained in beets really helps the starch gelatinization process. The method used is an experimental method with three types of treatment, which bubble with the addition of 60%, 80% and 100% beet puree. The validity test conducted using organoleptic tests on five expert panelists with six aspects, that is color, chocolate aroma, beet aroma, sweetness, beet taste and texture. Based on the results of the analysis, bubble with the addition of 60% beet puree is superior in various aspects of assessment so it is concluded that bubble with the addition of 60% beet puree is the product with the best organoleptic quality. Physical test is done by measuring the weight and diameter of the bubble before and after boiling with 3 repetitions. The analysis results showed that the average bubble weight is 457.3 mg, while the average bubble diameter is 8.74 mm. Consumer acceptence test was conducted using hedonic test (favorability test) on 30 panelists. The results of the favorability test showed that bubble with the addition of 100% beet puree was most liked. Analysis result show that the addition of beet puree to bubble has no real effect or difference.

PEMBERDAYAAN PETANI TAMBAK IKAN DI KECAMATAN SINDANG, INDRAMAYU MELALUI DIVERSIFIKASI PRODUK OLAHAN IKAN Budiaman; Alsuhendra; Ridawati
Prosiding Seminar Nasional Pengabdian Kepada Masyarakat Vol. 6 No. 1 (2025): PROSIDING SEMINAR NASIONAL PENGABDIAN KEPADA MASYARAKAT - SNPPM2025
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Negeri Jakarta

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This community service activity was carried out in Babadan Village, Sindang District, Indramayu Regency. The purpose of this activity was to improve the community's knowledge and skills in processing fish into high-value products. The method used was an interactive discussion and demonstration of making processed fish products, namely shredded fish, nuggets, crackers, rolade, and fish sticks. The activity was attended by 15 wives of fish farmers. Before and after the implementation of the activity, data was collected regarding the target's knowledge about fish and its processed products. All targets participated in the activity well and completely as indicated by no targets leaving the activity location and all targets being involved in the practice of making processed fish products. The data obtained showed that the target's knowledge score during the pre-test was 62.5, while in the post-test, the score increased to 94.3. This indicates that there was an increase in the target's knowledge score with the interactive discussion and demonstration of making processed fish products. The results of the activity evaluation showed that participants were satisfied with the implementation of this activity, as indicated by the average score of the satisfaction level of 4.5 or satisfied to very satisfied. Overall, community service activities in Sindang Village, Indramayu, were assessed as very successful with an average score of 4.8 (very satisfied). Abstrak Kegiatan pengabdian kepada ini dilaksanakan di Desa Babadan, Kecamatan Sindang, Kabupaten Indramayu. Tujuan dari kegiatan ini adalah untuk meningkatkan pengetahuan dan keterampilan masyarakat dalam mengolah ikan menjadi produk bernilai ekonomi tinggi. Metode yang digunakan adalah diskusi interaktif dan demonstrasi pembuatan produk olahan ikan, yaitu abon, nugget, kerupuk, rolade, dan stik ikan. Kegiatan diikuti oleh 15 orang isteri petani tambak. Sebelum dan setelah pelaksanaan kegiatan dilakukan pengambilan data terkait pengetahuan sasaran tentang ikan dan hasil olahannya. Seluruh sasaran mengikuti kegiatan dengan baik dan tuntas yang ditunjukkan oleh tidak adanya sasaran yang meninggalkan tempat kegiatan serta terlibatnya seluruh sasaran dalam praktik pembuatan produk olahan ikan. Data yang diperoleh memperlihatkan bahwa skor pengetahuan sasaran pada saat pre-test adalah 62,5, sedangkan pada saat post-test, skor tersebut naik menjadi 94,3. Hal ini menunjukkan bahwa terjadi peningkatan skor pengetahuan sasaran dengan adanya diskusi interaktif dan demonstrasi pembuatan produk olahan ikan. Hasil evaluasi kegiatan memperlihatkan peserta puas dengan pelaksanaan kegiatan ini, yang ditunjukkan skor rata-rata tingkat kepuasan adalah 4,5 atau puas hingga sangat puas. Secara keseluruhan, kegiatan pengabdian kepada masyarakat di Desa Sindang, Indramayu, dinilai sangat berhasil dengan skor rata-rata 4,8 (sangat puas).

PELATIHAN PEMBUATAN MINUMAN SERBUK KUNYIT ASAM BAGI MASYARAKAT KELURAHAN BENDA BARU, KECAMATAN PAMULANG, TANGERANG SELATAN Ridawati; Alsuhendra
Jurnal Pengabdian Masyarakat Fakultas Teknik : Jurnal Abditek Vol. 1 No. 01 (2021): Jurnal Pengabdian Masyarakat Fakultas Teknik: Jurnal Abditek
Publisher : LPPM Universitas Negeri Jakarta

This community activity aimed was to improve the knowledge and skills of the community in â€œKelurahan Benda Baru,â€ Pamulang, South Tangerang, in processing turmeric tuber into turmeric powder drinks and packaging this product. This activity held in SMP Negeri 9, South Tangerang on September 15, 2018. The number of residents trained as a target in this community service activity was 15 people. This activity was carried out with an interactive demonstration and discussion method. The training results showed increased knowledge after training. Before training, the knowledge score was 81.3, while after training, the knowledge score was 95.7. It concluded that the increasing target knowledge in making turmeric powder drinks in packaging were gained. Kegiatan pengabdian kepada masyarakat bertujuan untuk meningkatkan pengetahuan dan keterampilan masyarakat Keluarahan Benda Baru, Kecamatan Pamulang, Tangerang Selatan dalam mengolah kunyit menjadi minuman serbuk dalam kemasan. Kegiatan ini dilaksanakan di SMP Negeri 9 Tangerang Selatan pada tanggal 15 September 2018. Jumlah masyarakat yang terlibat sebagai sasaran dalam kegiatan pengabdian kepada masyarakat ini adalah 15 orang. Kegiatan ini dilakukan dengan metode demonstrasi dan diskusi interaktif. Hasil kegiatan pelatihan menunjukkan adanya peningkatan skor pengetahuan sasaran setelah mengikuti pelatihan. Sebelum pelatihan, skor pengetahuan sasaran adalah 81,3, sedangkan setelah pelatihan, skor pengetahuan meningkat menjadi 95,7. Dengan demikian dapat dinyatakan bahwa terjadi peningkatan pengetahuan sasaran dalam membuat produk minuman serbuk kunyit asam dalam kemasan.

HUBUNGAN TAYANGAN IKLAN DI MEDIA TELEVISI DAN PENGETAHUAN GIZI DENGAN KONSUMSI PANGAN SUMBER SERAT (STUDI PADA PROGRAM KEAHLIAN TATA BOGA SMK NEGERI DI KECAMATAN PASAR MINGGU JAKARTA SELATAN) Rahmadani, Reza Nur; Alsuhendra, Alsuhendra; Febriana, Rina
Jurnal Pendidikan Teknik dan Vokasional Vol. 2 No. 1 (2016): Jurnal Pendidikan Teknik dan Vokasional
Publisher : LPPM, Universitas Negeri Jakarta

Abstrak: Hubungan Tayangan Iklan di Media Televisi dan Pengetahuan Gizi dengan Konsumsi Pangan Sumber Serat (Studi pada Program Keahlian Tata Boga SMK Negeri di Kecamatan Pasar Minggu Jakarta Selatan), tujuan penelitian ini adalah untuk menemukan hubungan antara tayangan iklan di televisi, pengetahuan gizi, dan konsumsi pangan sumber serat. Penelitian dilakukan pada program keahlian tata boga SMK Negeri di kecamatan pasar minggu Jakarta selatan pada tahun 2016 melibatkan 142 siswa sebagai responden. Penelitian ini termasuk ke dalam penelitian kuantitatif asosiatif dengan model analisis korelasi multiple. Hasil penelitian menunjukkan terdapat korelasi yang signifikan antara ketiga variabel. Pertama, semakin tinggi tayangan iklan di media televisi, semakin tinggi pula pengetahuan gizi siswa. Kedua, semakin tinggi tayangan iklan di media televisi, maka makin tinggi pula konsumsi pangan sumber serat pada siswa. Ketiga, semakin tinggi pengetahuan gizi, maka makin tinggi pula konsumsi pangan sumber serat pada siswa. Keempat, semakin tinggi tayangan iklan di media televisi secara bersama-sama dengan pengetahuan gizi, maka makin tinggi pula konsumsi pangan sumber serat pada siswa.

PENGARUH PEMBELAJARAN JARAK JAUH DAN MOTIVASI BELAJAR TERHADAP HASIL BELAJAR PRODUK KUE INDONESIA Munawaroh, Fauziyah; Soetisna, Ari Fadiati Wira; Alsuhendra; Wastira, Jarudin
Jurnal Pendidikan Teknik dan Vokasional Vol. 4 No. 2 (2021): Jurnal Pendidikan Teknik dan Vokasional
Publisher : LPPM, Universitas Negeri Jakarta

This research aims to know the influence of distance instructional strategies and learning motivation on the results of learning to make Indonesian cake products. Using research methods with quantitative approaches. Research design with factorial 2X2. Variable distance learning strategies using the Google Classroom (A1) and Zoom Meeting Cloud (A2) apps. The variables of learning motivation are high learning motivation (B1) and low learning motivation (B2). The instrument used to measure students' learning motivation is a questionnaire with a Likert scale. It involved 66 respondents who were divided into two groups as experiments and controls. The results of the first hypothesis test that Sig. 0.086 >0.05 can mean no difference in learning outcomes between students treated through Google Classroom and students treated through Zoom Meeting Cloud. The second hypothesis is that Sig. 0.000<0.05 can be interpreted as a significant difference in learning outcomes between students who have high learning motivation and low learning motivation. The third hypothesis is that Sig. 0.001<0.05 can mean there is an interaction between learning strategies and learning motivation. He concluded that the instructional process does not have differences in learning outcomes while knowing there are differences in learning outcomes. This research's implications need to be reviewed in applying instructional strategies in the experimental learning process because vocational school students are required to have competencies. This research is new to the understanding of theory. Keywords: Instructional Strategies, Learning Motivation, learning platform, Indonesian Cake Products

Pengaruh Penggunaan Sari Kedelai (Glycine Max L.) Pada Pembuatan Japanese Milk Bread Terhadap Kualitas Fisik Dan Daya Terima Konsumen Hidayat, Ariij Nisriana; Alsuhendra, Alsuhendra; Cahyana, Cucu
Jurnal Ilmiah Wahana Pendidikan Vol 11 No 12.B (2025): Jurnal Ilmiah Wahana Pendidikan
Publisher : Peneliti.net

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Penelitian ini bertujuan untuk mengkaji pengaruh penggunaan sari kedelai (Glycine max L.) sebagai substitusi susu sapi dalam pembuatan Japanese Milk Bread terhadap kualitas fisik dan daya terima konsumen. Metode eksperimen digunakan dengan tiga variasi konsentrasi sari kedelai: 1:8, 1:10, dan 1:12, serta satu perlakuan kontrol menggunakan susu sapi. Uji kualitas fisik dilakukan dengan mengukur volume dan tinggi roti, sedangkan uji daya terima melibatkan 30 panelis agak terlatih yang menilai aspek eksternal dan internal secara organoleptik. Hasil uji ANOVA menunjukkan bahwa sari kedelai berpengaruh signifikan terhadap peningkatan volume dan tinggi roti, dengan konsentrasi 1:12 menghasilkan nilai tertinggi. Namun, uji Friedman terhadap data sensori menunjukkan bahwa hanya aspek aroma kedelai yang dipengaruhi secara signifikan oleh variasi konsentrasi, di mana sari kedelai 1:12 paling disukai panelis. Aspek lain seperti rasa, tekstur, warna, dan keempukan tidak menunjukkan perbedaan signifikan secara statistik. Meskipun demikian, tren skor rata-rata tertinggi tetap dimiliki perlakuan 1:12. Kesimpulannya, sari kedelai dengan konsentrasi 1:12 merupakan alternatif terbaik dalam pembuatan Japanese Milk Bread karena memberikan mutu fisik yang optimal serta tingkat kesukaan konsumen yang tinggi, menjadikannya opsi menjanjikan dalam pengembangan produk bakery bebas laktosa.

Pengaruh Penggunaan Pati Mocaf Pada Pembuatan Edible Film Strips Sari Kencur (Kaempferia Galanga L.) Terhadap Sifat Fisik Dan Daya Terima Konsumen Rusdi, Vennaida Septriana; Ridawati, Ridawati; Alsuhendra, Alsuhendra
Jurnal Ilmiah Wahana Pendidikan Vol 12 No 1.C (2026): Jurnal Ilmiah Wahana Pendidikan
Publisher : Peneliti.net

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Penelitian ini bertujuan untuk menganalisis pengaruh penggunaan pati mocaf (Modified Cassava Flour) terhadap sifat fisik dan daya terima konsumen pada produk edible film strips dengan penambahan sari kencur (Kaempferia galanga L.) dan xylitol. Penelitian dilakukan secara eksperimental di Laboratorium Rekayasa Boga, UNJ, dengan tiga variasi konsentrasi pati mocaf (4%, 6%, dan 8%), sedangkan konsentrasi sari kencur dan xylitol tetap masing-masing sebesar 60% dan 6%. Penilaian meliputi uji sifat fisik (ketebalan dan daya larut) serta uji organoleptik terhadap warna, aroma, rasa, tekstur, ketebalan, dan daya larut oleh 30 panelis agak terlatih. Hasil uji ANOVA menunjukkan bahwa konsentrasi pati mocaf berpengaruh signifikan terhadap ketebalan edible film, namun tidak pada daya larut. Sementara itu, uji Friedman menunjukkan bahwa penggunaan pati mocaf tidak memberikan pengaruh signifikan terhadap daya terima konsumen pada hampir semua aspek, kecuali rasa kencur. Perlakuan dengan pati mocaf 8% menghasilkan warna dan aroma terbaik, sementara 4% lebih unggul pada rasa kencur. Kesimpulannya, penggunaan pati mocaf dapat memengaruhi karakteristik fisik edible film strips, dan perlakuan 8% merupakan formulasi paling disukai konsumen. Produk ini berpotensi sebagai inovasi pangan fungsional berbasis rempah lokal Indonesia

Co-Authors . RIDAWATI Adellia Utami Andini, Dinda Ari Fadiati Auliya Syukur, Sahla Azizah, Dinda Marifatul Barlin, Iksan Malik Budiaman Cucu Cahyana D Muchtadi D Sastradipradja Dahlia, Mutiara Dampang, Damelya Patricksia Devi Artanti, Guspri Dhia Qathrin Nada Dhian Priyan Raga Dina Amalia Dinda Ayu Nawangwulan Dinda Lestari Diyah Visianti, Harum Efrina Efrina, Efrina Fadiati, Ari Fadilah, Muhamad Gumilang, Aradea Guspri Devi Artanti Gustian Surya Lesmana Habibah, Nurul Fitri Hansa, Nayla Haryani, Aprita Hidayat, Ariij Nisriana Hidayat, Teddi Imaduddin Zamakhsyari Iskandarsyah, Chandra Muhammad Isyaqi, Tsaqif Kandriasari , Annis Kandriasari, Annis Lulu Amalia Octaviany Mahatan, Cecilia Angelica Mahdiyah Mahdiyah, Mahdiyah Mariani Mariani Mohammad Andi Abdillah Hakim Muhamad Fadilah Muhammad Indera Ramadani Munawaroh, Fauziyah Mutiara Dahlia Mutiara Dahlia Nabila Putri Pertiwi Nabilah, Zahrah Salwa Nafisah Shofiyana Nursyabani Nayla Hansa Nur Riska Nur Riska NURAINI, FITRIA Paramita Rohadi Paramitha Wirdani Ningsih Marlina Paramitha Wirdani Ningsih Marlina Prayoga Aji Pangestu Putri, Dhea Yuwono Qoyyima, Najmi Tsabita Rahmadani, Reza Nur Rahmasari, Fadia Rahmawati, Fatimah Raihan Anugerah Pratama Ramadani, Muhammad Indera Ramadhanti, Siti Fatimah Retno Agi Persada Ridawati Ridawati Ridawati Ridawati Ridawati Ridawati, Ridawati Ridawati, Ridawati Rina Febriana Riyanto, Wisnu Rizawati, Rizawati Rizqi Yoman Pratama Rozana Muthi'ah Rubi Isfahani, Wita Rusdi, Vennaida Septriana Rusilanti Rusilanti Sachriani Sachriani Sachriani, Sachriani Sahla Auliya Syukur Salsabila, Sarah Singamurni, I Gusti Ayu Ngurah Soetisna, Ari Fadiati Wira Subagja, Muhammad Jaya Syahputra, Muhammad Ilhan T Wresdiyati Utami, Adellia Wastira, Jarudin Wijaya, Muhammad Rasyid Wulan Dwi Rahmawati Yati Setiati Yati Setiati, Yati Yeni Yulianti Zahrah Salwa Nabilah

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