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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 Mutu Pangan : Indonesian Journal of Food Quality 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 Cerdika: Jurnal Ilmiah Indonesia Student Research Journal Advances In Social Humanities Research Garina
Alsuhendra Alsuhendra
Universitas Negeri Jakarta
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Pengaruh Penggunaan Pengenyal Alami Glukomanan terhadap Kualitas Fisik dan Daya Terima Kamaboko Ikan Lele Dumbo (Clarias garipenus) Dhian Priyan Raga; Alsuhendra Alsuhendra; Rusilanti Rusilanti
Student Research Journal Vol. 2 No. 4 (2024): Agustus : Student Research Journal
Publisher : Sekolah Tinggi Ilmu Administrasi (STIA) Yappi Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/srjyappi.v2i4.1368

Abstract

Kamaboko is a processed fish product from Japan which is in gel form, is chewy and elastic (Ilma et al, 2019). Kamaboko itself is a dish made from fish that is specially processed to produce a chewy texture and delicious taste. The process of making kamaboko involves selecting high quality fish, grinding the fish meat, mixing it with certain additional ingredients, and cooking using the steam or steam method. African catfish is a type of freshwater fish that is widely cultivated by the community. Catfish is a source of animal protein that is affordable and has high nutritional content with a protein content of 18.7% (Djonu, Nursyam et al., 2022). Compared with the protein value of cod surimi, 100g of cod surimi produces 18g or around 18% protein. Meanwhile, 100g of haddock fish surimi contains 20g or around 18% protein. After carrying out these two test stages, the results of the organoleptic test on consumer acceptability were calculated through hypothesis testing using the Friedman test. If the results of the Friedman test state that it rejects H0, which means it accepts H1, then the Tuckey test calculation will continue to determine the best group from the three treatments. To test physical quality, use the ANOVA test. If the results of the anova test state that it rejects H0, which means it accepts H1, then it will continue with the Duncaan test calculation to determine the best group from the three treatments. The results of this research were obtained in two stages. The first stage was a validation test carried out on 5 expert panelists, namely lecturers from the Culinary Education Study Program and continued with the second stage, namely an organoleptic test on consumer acceptability carried out on 30 somewhat trained panelists who were Pend students. Jakarta State University Culinary Management.
Pertanian Perkotaan Dengan Teknologi Akuaponik Dan Hidroponik Di Kelurahan Galur Marlina, Paramitha Wirdani Ningsih; Dampang, Damelya Patricksia; Alsuhendra, Alsuhendra
Jurdimas (Jurnal Pengabdian Kepada Masyarakat) Royal Vol. 6 No. 4 (2023): Oktober 2023
Publisher : STMIK Royal

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33330/jurdimas.v6i4.2802

Abstract

Urban farming is a gardening activity that uses the home yard and can still be done even if the land is small/limited. RW 06 Galur Subdistrict is in an area of Central Jakarta which is relatively densely populated, where it is not possible to carry out gardening activities. Hydroponics and aquaponics are solutions to the problem of limited land. This activity aims to introduce, train and assist the public about hydroponic and aquaponic technology. This activity was carried out centrally at the Ceria Command RPTRA, RW 06 Galur Village in collaboration with Working Group 3 Galur Village from August – October 2023. The equipment used included 2 sets of hydroponic frames with a total of 196 holes and 1 set of aquaponic frames with 156 holes. The activity stages start with introducing tools and vegetable seeds, sowing together, monitoring, harvesting with residents, and evaluation. During the activity, vegetables were successfully harvested 3 times with yields of 12 kg per cycle, and 7 kg of catfish were successfully harvested. Some of the harvest is given to residents and stunted toddlers, and the other part is sold to be managed again by the RPTRA.           Keywords: Aquaponics; Hydroponics; Urban Agriculture Abstrak: Pertanian perkotaan atau dikenal sebagai urban farming merupakan kegiatan berkebun dengan memanfaatkan pekarangan rumah dan tetap bisa dilakukan walaupun lahan sempit/terbatas. RW 06 Kelurahan Galur berada di daerah Jakarta Pusat yang tergolong padat penduduk, dimana tidak memungkinkan untuk melakukan kegiatan berkebun. Hidroponik dan akuaponik merupakan solusi untuk permasalah keterbatasan lahan. Kegiatan ini bertujuan untuk memperkenalkan, melatih dan mendampigi masyarakat tentang teknologi hidroponik dan akuaponik. Kegiatan ini dilakukan secara terpusat di RPTRA Komando Ceria, RW 06 Kelurahan Galur bekerja sama dengan Pokja 3 Kelurahan Galur dari bulan Agustus – Oktober 2023. Alat yang digunakan meliputi 2 set rangka hidroponik dengan total 196 lubang dan 1 set rangka akuaponik dengan 156 lubang. Tahapan kegiatan dimulai dari pengenalan alat dan bibit sayur, menyemai bersama, monitoring, panen bersama warga, dan evaluasi. Selama kegiatan berlangsung sayuran berhasil di panen sebanyak 3 kali dengan hasil panen menghasilkan 12 kg per siklus, dan ikan lele berhasil di panen sebanyak 7 kg. Sebagian hasil panen diberikan untuk warga dan balita stunting, dan sebagian lainnnya dijual untuk dikelola kembali oleh RPTRA.  Kata kunci: akuaponik; hidroponik; pertanian perkotaan
Pengaruh Substitusi Pati Umbi Garut (Maranta Arundinacea) Pada Pembuatan Onde-Onde Ketawa Terhadap Sifat Fisik Dan Daya Terima Konsumen Anita, Nia; Alsuhendra, Alsuhendra; Kandriasari, Annis
Cerdika: Jurnal Ilmiah Indonesia Vol. 4 No. 7 (2024): Cerdika: Jurnal Ilmiah Indonesia
Publisher : Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59141/cerdika.v4i7.827

Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh substitusi pati umbi garut pada onde-onde ketawa terhadap sifat fisik dan daya terima konsumen. Penelitian ini dilakukan di Laboratorium Pastry & Bakery Program Studi Pendidikan Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta. Waktu penelitian dimulai pada bulan November 2023 hingga Mei 2024. Metode penelitian yang digunakan dalam penelitian ini adalah metode eksperimen. Sampel dalam penelitian ini adalah onde-onde ketawa substitusi pati umbi garut sebanyak 30%, 40% dan 50%. Pengujian sifat fisik dilakukan terhadap dua aspek yaitu daya kembang dan minyak yang menempel dengan menggunakan Rancangan Acak Lengkap (RAL) menunjukkan adanya pengaruh yang signifikan terhadap ketiga produk onde-onde ketawa sehingga dilanjutkan dengan uji Duncan yang menunjukkan adanya perbedaan nyata pada aspek daya kembang dan minyak yang menempel pada setiap perlakuan. Produk terbaik pada uji fisik adalah onde-onde ketawa dengan persentase 50% karena memiliki nilai daya kembang dan minyak menempel paling tinggi. Penilaian daya terima konsumen dilakukan kepada 30 orang panelis menggunakan uji Friedman yang menunjukkan tidak terdapat pengaruh signifikan pada aspek warna, aroma pati, rasa, dan kerenyahan, sedangkan pada aspek kerapuhan terdapat pengaruh signifikan yang dilanjutkan dengan uji Tuckey. Hasil uji Tuckey menunjukkan bahwa terdapat pengaruh nyata pada persentase 50%. Hasil penelitian ini menunjukkan bahwa onde-onde ketawa substitusi pati umbi garut dengan persentase 50% paling disukai konsumen pada aspek kerenyahan dan kerapuhan, sedangkan pada aspek warna dan aroma pati menunjukkan perlakuan 30% paling disukai. Peneliti merekomendasikan penggunaan pati umbi garut dengan persentase 50% sebagai formula terbaik
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

Abstract

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

Abstract

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

Abstract

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

Abstract

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

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

Abstract

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (449.208 KB) | DOI: 10.21009/Abditek.011.07

Abstract

This community activity aimed was to improve the knowledge and skills of the community in “Kelurahan Benda Baru,” 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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (303.466 KB) | DOI: 10.21009/JPTV.2.1.7

Abstract

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.
Co-Authors . RIDAWATI Adellia Utami Andini, Dinda Anita, Nia 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 Lestari Diyah Visianti, Harum Efrina Efrina, Efrina Fadiati, Ari Fadilah, Muhamad Fauzi, Fa'izah Gumilang, Aradea Guspri Devi Artanti 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 Muhammad Indera Ramadani Munawaroh, Fauziyah Mutiara Dahlia Nabila Putri Pertiwi Nabilah, Zahrah Salwa Nafisah Shofiyana Nursyabani 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 Yati Setiati Yati Setiati, Yati Yeni Yulianti