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All Journal Teknologi dan Kejuruan: Jurnal teknologi, Kejuruan dan Pengajarannya E-Journal of Tourism Jurnal Pendidikan: Teori, Penelitian, dan Pengembangan Jurnal Preventia Jurnal Aplikasi Teknologi Pangan Journal of Food and Culinary Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Journal of Food Technology and Agroindustry Jurnal Abdimas Pariwisata International Journal of Educational Research and Social Sciences (IJERSC) Abditeknika - Jurnal Pengabdian Kepada Masyarakat Anjoro : International Journal of Agriculture and Business International journal of education and learning Journal of Agri-Food Science and Technology (JAFoST) Prosiding Seminar Nasional Hasil-hasil Penelitian dan Pengabdian Pada Masyarakat Jurnal Farmasetis Bulletin of Culinary Art and Hospitality Journal of Business on Hospitality and Tourism Jurnal Inovasi Teknologi dan Edukasi Teknik NUTRIENT JURNAL GIZI Prosiding Seminar Nasional Pengabdian kepada Masyarakat (SINAPMAS) Jurnal Akademika Baiturrahim Jambi

Mazarina Devi

Universitas Negeri Malang

Author-ID : 2591149

Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Other

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PENGARUH SUBTITUSI BUNGA KECOMBRANG (Etlingera elatior) TERHADAP KAPASITAS ANTIOKSIDAN COOKIES Indah Puspita Sari; Mazarina Devi; Ummi Rojahatien
Journal of Food Technology and Agroindustry Vol 4 No 1 (2022): Journal of Food Technology and Agroindustry
Publisher : Journal of Food Technology and Agroindustry dipublikasikan oleh Universitas Wiraraja

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/jfta.v4i1.1866

Kecombrang flower is a plant that has high antioxidant content . The use of kecombrang flowers in food products has not been so much that, it will be useful and add nutritional value when combined with food products. Cookies kecombrang are a snack, including a type of biscuit made from wheat flour, eggs, sugar and fat added with powdered kecombrang flowers. This study is an experimental study using RAL with the aim of knowing the effect of substitution of kecombrang flower powder on cookies with 3 treatments, namely 1%, 2%, and 3% substitution of kecombrang flower powder with 2 repetitions. The resulting data will be analyzed using ANOVA variance and then using the DMRT further test. The results showed that the substitution of 3% sample kecombrang flower powder had the highest antioxidant capacity of 98.77 ppm. Based on the results of the study, the substitution of kecombrang flower powder had an effect on the antioxidant capacity of cookies.

Pemberdayaan Kelompok Wanita Tani (KWT) melalui Pelatihan Mengolah Jagung di Desa Srigading Kecamatan Lawang Kabupaten Malang Nonny Aji Sunaryo; Mazarina Devi; Soenar Soekopitojo; Narju Najah Afnany; Yunus Fandi Prasetyo; Tata Sekar Juang Asmarani; Naufal Taufiqurrahman
Jurnal Abdimas Pariwisata Vol. 2 No. 2 (2021): Jurnal Abdimas Pariwisata
Publisher : Sekolah Tinggi Pariwisata AMPTA Yogyakarta

Pemberdayaan Kelompok Wanita Tani (KWT) merupakan sumberdaya manusia yang potensial berperan aktif meningkatkan perekonomian desa. Namun, perlu ada upaya untuk meningkatkan kualitas mereka salah satunya adalah pemberdayaan dengan bentuk giat pelatihan mengolah bahan pangan potensi lokal yang ada. Di Desa Srigading Kecamatan Lawang Kabupaten Malang, jagung merupakan potensi bahan pangan lokal, namun hingga saat ini pemanfaatanya masi belum maksimal. Kegiatan pelatihan ini bertujuan untuk memberdayakan KWT Desa Srigading agar mereka memiliki kekuatan berupa pengetahuan dan keterampilan untuk membentuk suatu usaha yang bisa mendatangkan keuntungan dan menggerakan perekonomian desa. Metode yang pelatihan yang digunakan adalah learning by doing. KWT diajak langsung untuk mengolah jagung menjadi produk setengah jadi (kulit samosa dan frozen samosa jagung) dan produk jadi atau siap makan (samosa jagung dan stik kulit samosa jagung). Olahan yang dibuat dalam pelatihan ini berpotensi menjadi produk usaha oleh-oleh makanan ataupun dapat sebagai variasi menu makanan yang ditawarkan pada usaha penyedia makanan di destinasi wisata yang ada di Desa Srigading, Kecamatan Lawang, Kabupaten Malang. Community Empowerment of Woman Farmer Groups by Corn Processing Training in Srigading Village, Lawang District, Malang Regency Women Farmers Group (WFG) is a human resource that has the potential to play an active role in improving the village economy. However, efforts need to be made to improve their quality, one of which is empowerment by means of active training in processing existing local potential food ingredients. In Srigading Village, Lawang District, Malang Regency, corn is a potential local food ingredient, but until now its utilization has not been maximized. This training activity aims to empower the KWT of Srigading Village so that they have the strength in the form of knowledge and skills to form a business that can bring profits and move the village economy. The training method used is learning by doing. KWT are invited directly to process corn into semi-finished products (samosa skins and frozen corn samosas) and finished or ready-to-eat products (corn samosas and corn samosa skin sticks). The preparations made in this training have the potential to become a food souvenir business product or can be a variety of food menus offered to food service businesses in tourist destinations in Srigading Village, Lawang District, Malang Regency.

Pengaruh Penambahan Pegagan (Centela asiatica (L.) Urban) Terhadap Daya Terima dan Mutu Kerupuk Adelianda Auliani Kamaruddin Nur; Mazarina Devi; Laili Hidayati
Jurnal Aplikasi Teknologi Pangan Vol 6, No 3 (2017): Agustus 2017
Publisher : Indonesian Food Technologists

Pegagan merupakan tanaman yang mengandung senyawa-senyawa yang baik untuk kesehatan. Penelitian ini bertujuan untuk mengetahui sifat fisik (warna, daya kembang, daya patah), tingkat kesukaan (rasa, warna, dan kerenyahan), mutu hedonik (rasa dan kerenyahan) dan sifat kimia (protein, lemak, kadar air, kadar abu, serat kasar, asam asiatik) kerupuk pegagan dengan penambahan pegagan 10%, 20% dan 30%, serta mengetahui formula terbaik kerupuk pegagan. Penelitian yang dilakukan adalah penelitian eksperimen menggunakan Rancangan Acak Lengkap dengan tiga perlakuan dan dua kali pengulangan. Data hasil analisis diuji secara statistik menggunakan uji ANOVA dilanjutkan dengan uji Duncan’s. Perlakuan terbaik ditentukan menggunakan metode indeks efektivitas. Hasil penelitian menunjukkan bahwa kandungan kimia yang terdapat pada pegagan yaitu protein 4,05%, lemak 0,35%, air 85,46%, abu 6,064%, serat kasar 8,89%, asam asiatik 63,7% (mg/100g). Perbedaan formulasi kerupuk pegagan berpengaruh terhadap sifat fisik (warna, daya kembang dan daya patah), uji kesukaan, uji mutu hedonik, dan sifat kimia (protein, lemak, kadar air, kadar abu, serat kasar, asam asiatik). Formula terbaik yang diperoleh yaitu kerupuk pegagan dengan penambahan pegagan 10%. Sifat fisik warna yang diperoleh yaitu warna tingkat kecerahan (L) 66,110, warna tingkat kemerahan (a+) +4,605, warna tingkat kekuningan (b+) +60,085, daya kembang 558,856 dan daya patah 0,02355. Tingkat Kesukaan rasa sebesar 3,83, tingkat kesukaan warna sebesar 3,57, tingkat kesukaan kerenyahan sebesar 4. Mutu hedonik rasa sebesar 4,29, mutu hedonik kerenyahan sebesar 4,19. Sifat kimia yang diperoleh yaitu protein 6,07%, lemak 0,5%, kadar air 9,04%, kadar abu 2,35%, serat kasar 1,34%, asam asiatik 0,42 (mg/ 100 g). Centella asiatica is a plant which has good compounds for health. This research aim to know physical feature (color, expand power and fracture power), predilection level (taste, color and crispy), quality of hedonism (taste and crispy) and chemistry feature (protein, fat, water level, ash level, fiber crude and asiatic acid) Centella asiatica crackers by adding Centela Asiatica 10%, 20% and 30% and also knowing the best formula of Centella asiatica crackers as wel. This research was conducted using completely randomized design with three different treatments and twice repetition. The data of the analysis result was examined statistically using ANOVA test and Duncan’s test. The best treatment was then determined by using method of effectiveness index. The finding showed that the chemical contents in Centella asiatica were protein 4,05%, fat 0,35%, water 85.46%, sawdust 6.064%, fiber crude 8.89% and asiatic acid 63.7 (mg/100g). The difference of Centella asiatica crackers formulation influential toward physical feature (color, expand power and fracture power), predilection test, quality of hedonism test and proximat analysis (protein, fat, water level, sawdust level, fiber crude, asiatik acid). The Addition of 10% Centella asiatica was being the best formula which was acquired. Phisycal feature of color which was acquired the color of brightness level (L) 66.110, the color of florid level (a+) +4.605, the color of yellowish (b+) +60.085, expand power 558.856, fracture power 0.02355. The level of taste predilection was 3.83, the level of color predilection was 3.57, the level of crispy predilection was 4. The hedonism quality of taste was 4.29, the hedonism quality of crispy was 4.19. Chemistry feature were protein 6.07%, fat 0.5%, water level 9.04%, ash level2.35%, fiber crude 1.34%, asiatic acid 0.42(mg/100g).

Analisis Kadar Tanin, Saponin, dan Flavonoid Teh Herbal Daun Nangka dan Rempah Eka Ayu Mentari Putri; Mazarina Devi; Soenar Soekopitojo
Journal of Food and Culinary Vol. 5 No. 1 [Juni 2022]
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jfc.v5i1.6589

Daun nangka dan rempah-rempah seperti kapulaga, cengkeh, dan pekak diketahui memiliki kandungan antioksidan berupa tanin, saponin dan flavonoid. Tanin merupakan senyawa antioksidan sekaligus senyawa yang menjadi ciri khas rasa sepat pada teh. Pemanfaatan daun nangka dan rempah yang diolah menjadi teh herbal diharapkan mampu menjadi produk teh herbal yang kaya antioksidan. Penelitian ini dilakukan untuk menganalisis teh herbal dengan perbandingan daun nangka dibanding rempah 5:3, 6:2 dan 7:1 terhadap, kadar tanin, saponin, dan flavonoid. Metode penelitian ini yaitu eksperimen dengan menggunakan RAL, terdapat tiga perlakuan dengan dua pengulangan. Data dianalisis menggunakan One Way ANOVA dan dengan uji lanjut DMRT. Hasil penelitian menunjukkan teh herbal yang memiliki kadar tanin tertinggi 520,563 mg/l pada perbandingan 7:1, kadar saponin tertinggi 62,590 mg/l pada perbandingan 7:1, dan kadar flavonoid tertinggi 2906,793 mg/l pada perbandingan 7:1.

PELATIHAN PENGOLAHAN MINUMAN BUBUK INSTAN BUAH-BUAH BAGI IBU-IBU PKK KECAMATAN TAJINAN KABUPATEN MALANG Laili Hidayati; Mazarina Devi; Wiwik Wahyuni; Minatus Isnatur Rahmawati; Ima Wardani Hazawen; Rustiani Dwi Untari
PROSIDING SEMINAR NASIONAL LPPM UMP Vol 2 (2020): PROSIDING SEMINAR NASIONAL LPPM UMP 2020
Publisher : Lembaga Publikasi Ilmiah dan Penerbitan (LPIP)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (439.953 KB)

Tajinan merupakan salah satu kecamatan yang ada di Kabupaten Malang, yang memiliki hasil bumi melimpahberupa buah-buahan diantaranya buah nangka, salak, jambu biji, sawo, dan jeruk. Pada musim panen raya, buah-buahan tersebut dijual dengan harga murah, oleh sebab itu perlu adanya suatu tindakan untuk mendongkrak nilai ekonomis sehingga masyarakat Tajinan khususnya petani buah-buahan tidak merugi. Satgas Pengabdian Kepada Masyarakat Fakultas Teknik (PKM FT UM) mempunyai inisiatif sekaligus solusi untuk masyarakat Tajinan, yaitu mengolah buahbuahan tersebut menjadi minuman bubuk instan. Melalui kegiatan PKM Satgas FT UM yang terdiri dari dosen, mahasiswa dan alumni memberikan pelatihan pengolahan minuman bubuk instan buah. Tujuan kegiatan ini adalah meningkatkan keterampilan masyarakat khususnya Ibu-Ibu PKK tentang pengelolan usaha di bidang industri pangan dengan menggali dan memanfaatkan potensi alam Tajinan yaitu buah (nangka, jambu, jeruk dan buah naga) menjadi suatu produk yang bernilai ekonomis tinggi, dengan cara meningkatkan pemahaman, pengetahuan dan keterampilan mengolah buah menjadi minuman instan. Kegiatan dilaksanakan pada tanggal 11 September 2020 dengan dihadiri oleh 44 ibu-ibu kader PKK Desa di Kantor KecamatanTajinan.

Antioxidant capacity and phytochemical analysis of broccoli (Brassica oleracea L. var italica) powder with sun drying technology Mazarina Devi; Soenar Soekopitojo; Laili Hidayati; Rendis Trisnawan
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) 6th International Conference on Green Agro-industry and Bioeconomy (ICGAB) July 2022 - Special Issue
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

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

Broccoli (Brassica oleacea L. var italica) is classified as a valueable agricultural product that contains high quality active compounds. Broccoli can be damaged easily without proper handling and post-harvest processing. The purpose of this study was to determine the phytochemical content and antioxidant capacity of broccoli stems, leaves and flowers by sun drying method. The treated samples then analyzed for the phytochemical content and antioxidant capacity. Furthermore, the data obtained were analyzed using ANOVA and DMRT. The results showed that broccoli leaf powder had the highest content of vitamin C (7,673mg/100g), chlorophyll (1746,198mg/kg), vitamin K (226,423 µg/g), phenolics (24210,120 mg/kg), flavonoids (15239,947 mg/kg) and antioxidant capacity (IC50= 25,215 ppm) compared to flowers and stems. This study shows that sun drying process maintains the quality of the phytochemical content and antioxidant capacity of broccoli plants. It can be concluded that broccoli leaf powder has the highest phytochemical content and antioxidant capacity so it can be used as a food ingredient in food processing such as noodles and bread.

PENGARUH RASIO BUNGA KECOMBRANG (Etlingera elatior) DAN JAHE (Zingiber officinale) TERHADAP MUTU KIMIA MINUMAN FUNGSIONAL WEDANG KECOMBRANG Maya Eka Pradana; Mazarina Devi; Soenar Soekopitojo
Journal of Food Technology and Agroindustry Vol 5 No 1 (2023): Journal of Food Technology and Agroindustry
Publisher : Journal of Food Technology and Agroindustry dipublikasikan oleh Universitas Wiraraja

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/jfta.v5i1.2401

The purpose of this study was to examine the functional drink wedang kecombrang made from kecombrang flowers, ginger, palm sugar, and water on chemical quality (flavonoids, β-carotene, tocopherols, tannins, and saponins) with different ratios of kecombrang flowers and ginger. This research is a type of experimental research using RAL with 2 repetitions. The data obtained were analyzed using ANOVA analysis of variance and DMRT follow-up test. The results showed that kecombrang wedang with a kecombrang flower : ginger ratio of 2 : 1 had the highest chemical quality including levels of flavonoids, β-carotene, tocopherols, tannins, and saponins with sequential values of 5501.087 mg/L, 123.131315 µg/ml , 6.147095 µg/ml, 1630.313 mg/L, and 356.3625 mg/L.

Cracking the code: Understanding lecturer performance and student success Tri Kuncoro; Marji Marji; Mazarina Devi; Aji Prasetya Wibawa; Ming F. Teng
International Journal of Education and Learning Vol 4, No 3: December 2022
Publisher : Association for Scientific Computing Electrical and Engineering(ASCEE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31763/ijele.v4i3.958

One of the essential factors in a learning process, especially in higher education, is lecturer performance. This study aims to discover the impact of a lecturer's performance on students learning outcomes in the online learning environment. Lecturer performance is represented by four aspects which are the lecturer's performance on learning technology (X1), the lecturer's performance on learning pedagogy (X2), the lecturer's performance on supporting learners (X3), and the lecturer's performance on supporting educators (X4). This quantitative research approach aims to discover one variable's cause-and-effect relationship to another. The subject of this study is 37 lecturers and 146 students. The result shows that the lecturer's performance contributes 43.1% to students' learning outcomes. It is known that learning technology and pedagogy aspects have a significant effect on students' learning outcomes. However, supporting learners and educators does not significantly impact students' learning outcomes. Therefore, the lecturer's performance positively impacts learning outcomes and is valuable for further online learning development. A potential research contribution could be to investigate further the relationship between specific aspects of a lecturer's performance and students' learning outcomes in an online learning environment. this study's findings have significant implications for higher education institutions seeking to improve online learning experiences for students. By identifying the specific aspects of lecturer performance that most impact learning outcomes, institutions can provide targeted support and training to their lecturers, ultimately leading to improved learning outcomes for students in online learning environments.

Analisis Kadar Antioksidan pada Sirup Honje (Etlingera Hemisphaerica) sebagai Produk Pangan Fungsional dengan Lama Blanching yang Berbeda Angel Sucaning Hikmah; Mazarina Devi; Soenar Soekopitojo
Jurnal Farmasetis Vol 11 No 1 (2022): Jurnal Farmasetis: Mei 2022
Publisher : LPPM Sekolah Tinggi Ilmu Kesehatan Kendal

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (185.005 KB)

Honje memiliki manfaat sebagai sumber antioksidan yang berpengaruh terhadap kesehatan tubuh untuk menangkal radikal bebas, sehingga dapat menghentikan reaksi oksidatif yang menjadi sebab dari penyakit degenerative. Pemanfaatan honje sebagai buah konsumsi masih sangat rendah, maka dari itu diolah sebagai pangan fungsional yaitu sirup yang diharapkan dapat meningkatkan konsumsi masyarakat terhadap honje dan memperpanjang umur simpan honje. Penelitian ini adalah penelitian eksperimen menggunakan RAL yang bertujuan untuk menganalisis kadar antioksidan sirup honje dengan 3 perlakuan yaitu lama blanching yang berbeda selama 0, 1, dan 2 menit dengan 2 kali pengulangan. Data yang didapatkan akan dianalisis menggunakan sidik ragam ANOVA dengan uji lanjut DMRT. Hasil dari analisis menandakan bahwa lama blanching yang berbeda pada buah honje berbeda nyata terhadap kadar antioksidan (flavonoid, tanin, saponin) dan kapasitas antioksidan sirup honje. Hasil penelitian menunjukkan bahwa sirup honje dengan lama blanching 2 menit memiliki kadar antioksidan tertinggi yaitu kadar flavonoid sebanyak 14138,043 mg/L, kadar tanin sebanyak 1337,3750 mg/L, kadar saponin sebanyak 400,811 mg/L dan kapasitas antioksidan tertinggi yaitu dengan nilai IC50 sebanyak 48,769 ppm, dan menurut hasil penelitian, lama blanching pada buah honje berpengaruh terhadap kadar antioksidan dan kapasitas antioksidan sirup honje.

Studi Antioksidan dan Kapasitas Antioksidan pada Ayam Goreng dengan Konsentrasi Kecombrang (Etlingera Elatior) yang Berbeda Ika Mutiara; Mazarina Devi; Budi Wibowotomo
Jurnal Farmasetis Vol 11 No 1 (2022): Jurnal Farmasetis: Mei 2022
Publisher : LPPM Sekolah Tinggi Ilmu Kesehatan Kendal

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (113.547 KB)

Ayam merupakan salah satu produk yang sangat digemari oleh seluruh kalangan, memiliki harga yang murah, mudah dijumpai, dan merupakan bagian dari tumpeng gizi seimbang yang sudah disesuaikan dengan kebutuhan gizi manusia. Memiliki banyak kandungan senyawa dan tinggi kandungan antioksidan menjadikan bunga kecombrang kini dimanfaatkan dalam berbagai kreasi produk olahan berupa makanan dan minuman. Penelitian ini merupakan penelitian eksperimen menggunakan RAL ada lima analisis sifat kimia pada ayam goreng kecombrang diantaranya adalah Kapasitas Antioksidan, Karotenoid, Flavonoid, Tanin, dan Saponin, dengan 3 perlakuan yaitu konsentrasi kecombrang 70%, 60%, 50% dengan 2 kali pengulangan. Data yang didapatkan akan dianalisis menggunakan sidik ragam ANOVA dengan uji lanjut DMRT. Hasil penelitian menunjukkan konsentrasi kecombrang 70% pada ayam goreng memiliki kadar tertinggi setiap sifat kimia yang di analisis, yaitu kapasitas antioksidan 110.911, karotenoid 152.235, flavonoid 672.229, tanin 63.901, saponin 21.025. Berdasarkan hasil penelitian, konsentrasi bunga kecombrang yang berbeda pada ayam goreng berpengaruh terhadap karakteristik kimia pada ayam goreng konsentrasi kecombrang.

Co-Authors Ab Wahab, Noorakmar Abdul Hamid, Mansoor Adelianda Auliani Kamaruddin Nur Afin Regina Cahyani Afin Regina Cahyani Agung Kurniawan Ahmad, Fisal Aji Prasetya Wibawa Ananta, Sasmita Bagus Sang Kesuma Andini Santoso Angel Sucaning Hikmah Aripriharta - Bagaskoro, Muhammad Cahyo Budi Wibowotomo Cahyani, Afin Regina Chi Hong Yeap Chong , Wan Ni Djoko Kustono Dwiyono, Gunawan Eddy Sutadji Eka Ayu Mentari Putri Firlia Wahyu Puspitasari Giri Halimah Hasmadi Mamat Heri Pratikto Hong, Yeap Chi Ifa Choirunnisa Ika Mutiara Ima Wardani Hazawen Inda Riana Wulansari Indah Puspita Sari Issutarti Issutarti Issutarti Issutarti Kai Yen Lim Kit, Jason Chuah Wai Laili Hidayati Lismi Animatul Chisbiyah Mansoor Abdul Hamid Mansoor Abdul Hamid Mantony, Oslida Marji Marji Maryana Muhamad Nor Maya Eka Pradana Minatus Isnatur Rahmawati Ming F. Teng Mohd. Razali, Umi Hartina Muhammad Zaki Muladi Muntholib Narju Najah Afnany Naufal Taufiqurrahman Nonny Aji Sunaryo Nurbaya, Arindra Nurul Falah Hashim Nurwikan Sutralestari Ovi Nur Fita Sari Peppy Mayasari, Peppy Poncowuri Handayani Purnomo Purnomo Reksi Umbu Remu Samapati Rendis Trisnawan Rizki Yulianingrum Roma Idatul Koir Ronasari Mahaji Putri Rustiani Dwi Untari Salwa, Nur Fadhila Rasyida Septa Katmawanti, Septa Shanti Dri Lestari Siti Zubaidah Soenar Soekopitojo Sugiyanto - Sunsya Putri Cahyaning Gusti Tata Sekar Juang Asmarani Teti Setiawati Titi Mutiara Kiranawati Tri Kuncoro Triana, Fatimah Agus Tuatul Mahfud Ummi Rohajatien Ummi Rojahatien Umniati, Sri Wiwik Wahyuni Yeni Susanti Yunus Fandi Prasetyo Zorayda Nabila Denata

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