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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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Perbedaan Pendapatan, Pengetahuan Gizi Dan Perilaku Konsumsi Ikan Pada Masyarakat Kecamatan Cimanggis Depok Pada Saat Dan Pasca Pandemi Covid-19 Rizawati, Rizawati; Alsuhendra, Alsuhendra; Rusilanti, Rusilanti
Journal of Comprehensive Science Vol. 2 No. 8 (2023): Journal of Comprehensive Science (JCS)
Publisher : Green Publisher Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59188/jcs.v2i8.471

Abstract

Ikan merupakan sumber protein hewani yang potensial karena mengandung asam amino esensial yang diperlukan tubuh, disamping itu ikan diketahui memiliki banyak manfaat pada kandungan zat gizi yang berfungsi meningkatkan imunitas. Ironisnya konsumsi ikan di Indonesia cukup rendah dibandingkan fakta bahwa Indonesia merupakan negara dengan produksi ikan yang cukup besar. Penelitian ini bertujuan untuk menganalisis perbedaan pendapatan, pengetahuan gizi, dan perilaku konsumsi ikan masyarakat di Kecamatan Cimanggis kota Depok pada saat dan pasca pandemi covid-19. Jenis penelitian ini adalah pendekatan kuantitatif dengan jenis deskriptif dan komparatif sebagai teknik pengambilan data. Metode penelitian yang dilakukan adalah metode analisis data sekunder. Adapun sampel pada penelitian ini adalah masyarakat yang terdampak pandemi covid-19 di kecamatan Cimanggis Kota Depok dengan jumlah sampel sebanyak 25 responden. Data diambil berdasarkan penelitian Isfahani terkait aspek pengetahuan dan perilaku konsumsi ikan pada saat pandemi covid-19. Hasil penelitian dari 25 responden dengan analisis deskriptif terdapat perbedaan pendapatan namun tidak signifikan pada saat covid-19 dengan pasca covid-19. Selanjutnya tidak terdapat perbedaan pada pengetahuan gizi responden pada saat covid-19 dengan pasca pandemi covid-19 yang didapat melalui hasil uji paired sample t-test perhitungan thitung < ttabel dimana thitung yakni -0,358 dan ttabel 2,060 artinya H0 diterima dapat diartikan tidak terdapat perbedaan pengetahuan gizi saat covid-19 dengan pasca covid-19. Selanjutnya terdapat perbedaan perilaku mengonsumsi ikan pada saat covid-19 dengan pasca pandemi covid-19 diketahui dengan perhitungan thitung < ttabel dimana thitung yakni 2,186 dan ttabel 2,060 artinya H0 ditolak dapat diartikan terdapat perbedaan perilaku mengonsumsiikan pada saat covid-19 dengan pasca covid-19.
Hubungan Pengetahuan Makanan Halal Dengan Kesadaran Memilih Mie Instan Impor Oleh Mahasiswa Universitas Negeri Jakarta Salsabila, Sarah; Alsuhendra, Alsuhendra; Kandriasari , Annis
Journal of Comprehensive Science Vol. 2 No. 8 (2023): Journal of Comprehensive Science (JCS)
Publisher : Green Publisher Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59188/jcs.v2i8.473

Abstract

Mie instan merupakan salah satu makanan yang sangat disukai oleh semua kalangan manusia. Saat ini, mie instan yang beredar di Indonesia tidak hanya dari lokal, melainkan banyak juga dari mancanegara yang kehalalannya dapat dipertanyakan. Penelitian ini bertujuan untuk mengetahui hubungan antara pengetahuan makanan halal dengan kesadaran memilih mie instan impor. Jenis penelitian dalam penelitian ini adalah survei dengan pendekatan cross sectional. Adapun sampel dalam penelituan ini adalah mahasiswa aktif Universitas Negeri Jakarta yang berada pada tahun ajaran ke-4 hingga tahun ajaran ke-8 dan beragam Islam dengan jumlah sampel 100 responden yang diambil dengan propotionate stratified random sampling. Berdasarkan kriteria maka dihasilkan sampel dengan jumlah 100 mahasiswa. Hasil penelitian menunjukan bahwa persentase dari 100 mahasiswa yang memiliki pengetahuan tinggi tentang makanan halal sebanyak 68%, sebanyak 69% mahasiswa memiliki tingkat kesadaran yang cukup. Sedangkan hasil uji korelasi menunjukan terdapat hubungan yang positif antara pengetahuan makanan halal dengan kesadaran memilih mie instan impor (rhitung = 0,986 > rtabel 0,197) dengan koefisien determinasi sebesar 97,2%. Berdasarkan hasil penelitian diharapkan mahasiswa Universitas Negeri Jakarta mempertahankan dan meningkatkan pengetahuan makanan halal dan kesadaran memilih mie instan impor.
Pelatihan Pembuatan Nori Rumput Laut Ikan (Noruka) di Kecamatan Muara Gembong, Bekasi, Jawa Barat Alsuhendra, Alsuhendra; Ridawati, Ridawati
Humanism : Jurnal Pengabdian Masyarakat Vol 5 No 2 (2024): Agustus
Publisher : Universitas Muhammadiyah Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30651/hm.v5i2.22057

Abstract

Sebagian besar masyarakat di Kecamatan Muara Gembong memiliki mata pencarian sebagai nelayan dan petani tambak. Tingkat ekonomi masyarakat relatif rendah karena tidak menentunya pendapatan yang diperoleh dari kegiatan sebagai nelayan. Kegiatan Pengabdian kepada Masyarakat (PkM) di Desa Pantai Mekar, Kecamatan Muara Gembong ini dilaksanakan sebagai salah satu bentuk implementasi dari kegiatan Tridharma Perguruan Tinggi dalam rangka mendukung upaya peningkatan kesejahteraan masyarakat. Melalui kegiatan PkM ini, masyarakat Desa Pantai Mekar dikenalkan dengan teknologi baru dalam pengolahan pangan berbasis hasil laut, yaitu nori rumput laut ikan (noruka), dan selanjutnya dilatih untuk dapat membuat produk olahan tersebut. Kegiatan dilakukan dalam bentuk diskusi interaktif dengan dukungan tayangan video. Pada kegiatan PkM ini dilakukan pengambilan data pengetahuan tentang produk noruka, baik sebelum maupun setelah kegiatan diskusi. Data yang diperoleh memperlihatkan bahwa skor pengetahuan masyarakat adalah 64,0 pada saat pre-test, tetapi nilai tersebut naik menjadi 90,7 pada saat post-test. Dengan demikian dapat dinyatakan bahwa terjadi peningkatan skor pengetahuan masyarakat yang menjadi peserta kegiatan PkM ini dengan adanya diskusi dan penayangan video. Hasil evaluasi kegiatan memperlihatkan peserta puas dengan pelaksanaan kegiatan PkM ini, khususnya terkait dengan produk olahan yang dikembangkan. Bahkan, peserta berjanji untuk memproduksi noruka tersebut di rumah sebagai salah satu jenis produk yang dapat dikomersialkan.
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.
Sanitation Knowledge and Hygiene Practices: An Evaluation of Indonesian Online Food SMEs Based on National Food Safety Guidelines Ridawati; Alsuhendra; Ramadani, Muhammad Indera
Jurnal Penelitian Pendidikan IPA Vol 9 No 12 (2023): December
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v9i12.5622

Abstract

In Indonesia, the surge in online food Small and Medium Enterprises (SMEs) has underscored the critical need for stringent sanitation and hygiene practices. Utilizing a cross-sectional approach, the research assessed knowledge levels through a questionnaire, complemented by an evaluative tool aligned with guidelines from the Indonesian food and drug regulatory authority. From a sample of 132 SMEs spanning various Indonesian cities and regencies, it was observed that 57.6% had an adequate grasp of sanitation principles. Furthermore, a significant correlation between knowledge and its practical application emerged. Notably, there was a discernible difference in practice scores between participants with limited knowledge compared to those with a deeper understanding, evidenced by a mean difference of 10.62±3.77. This highlights a substantial inconsistency in translating knowledge into practice. Despite a reasonable level of awareness, the practical execution of sanitation and hygiene standards remains uneven among these enterprises. This gap indicates a need for focused interventions to enhance the consistent application of sanitation practices in the Indonesian online food SME industry, ensuring better compliance with established hygiene standards.
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.
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 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 Lestari, Dinda Lulu Amalia Octaviany Mahatan, Cecilia Angelica Mahdiyah Mahdiyah, Mahdiyah Mariani Mariani Mohammad Andi Abdillah Hakim Munawaroh, Fauziyah Mutiara Dahlia Nabila Putri Pertiwi Nabilah, Zahrah Salwa Nur Riska NURAINI, FITRIA Nursyabani, Nafisah Shofiyana Pangestu, Prayoga Aji Paramita Rohadi Paramitha Wirdani Ningsih Marlina Paramitha Wirdani Ningsih Marlina 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 Rina Febriana Riyanto, Wisnu Rizawati, Rizawati Rizqi Yoman Pratama Rozana Muthi'ah Rubi Isfahani, Wita Rusdi, Vennaida Septriana Rusilanti Rusilanti 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