Article Per Year (5 Year)
p-Index From 2021 - 2026
7.457
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Agroindustri Jurnal Manajemen Pelayanan Publik Mimbar Agribisnis: Jurnal Pemikiran Masyarakat Ilmiah Berwawasan Agribisnis Industria: Jurnal Teknologi dan Manajemen Agroindustri Jurnal Agribest Agritrop : Jurnal Ilmu-Ilmu Pertanian (Journal of Agricultural Science) AGROMIX Adimas : Jurnal Pengabdian Kepada Masyarakat J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Community Development Journal Jurnal Pendidikan Teknologi Pertanian The Indonesian Journal of Health Science Jurnal Agrinika : Jurnal Agroteknologi dan Agribisnis Journal of Community Development Sinar Sang Surya: Jurnal Pusat Pengabdian kepada Masyarakat Journal of Tropical Food and Agroindustrial Technology Prosiding University Research Colloquium National Multidisciplinary Sciences JATIMAS : Jurnal Pertanian dan Pengabdian Masyarakat International Applied Science Journal of Community Empowerment ABDIMASTEK POLITICO Jurnal Manajemen dan Ilmu Administrasi JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Journal of Food Industrial Technology
Wardhana, Danu Indra
Universitas Muhammadiyah Jember
Agriculture, Biological Sciences & Forestry Humanities 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 Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Transportation Other

Published : 60 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 60 Documents
Search

 1   2   3   4   5 
Karakteristik mutu karbohidrat dan evaluasi mutu sensoris minuman fungsional berbasis FOS dan inulin Danu Indra Wardhana; Ara Nugrahayu Nalawati; Andika Putra Setiawan; Shinta Artamevia Ramadhani; Oppy Valencia

Publisher : Fakultas Pertanian Universitas Yudharta Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/agx.v14i2.3458

Abstract

Introduction: Fructooligosaccharides (FOS) and inulin are some of the many bioactive elements that are often used in functional food products. FOS and inulin compounds have various benefits that can be used as low-calorie food products and as raw materials for making fructose syrup. So that FOS and inulin compounds have the potential to be developed into functional drinks. The purpose of this study was to evaluate the quality characteristics of carbohydrates in functional drinks FOS and inulin, as well as to determine the level of preference or feasibility of a product so that it can be accepted by panelists (consumers). Method: The research was conducted in two stages. The first stage was the preliminary stage which includes the production of FOS with PDA solid media, extraction of inulin from dahlia tubers, and the formulation of FOS and inulin functional drinks. The second stage was the main research by conducting chemical quality characteristics in the form of reducing sugar content, fructose, sucrose, glucose, inulin, soluble fiber, and organoleptic tests. Results: Based on the observations, several characteristics of the carbohydrate quality of functional drinks based on FOS and inulin were obtained, namely reducing sugar levels ranging from 0.22 to 5.60%. Fructose and sucrose levels of functional drinks based on FOS and inulin ranged from 1-2%, while glucose levels were between 0.1-2%. The levels of inulin and soluble fiber in functional drinks based on FOS and inulin were 55-86% and 2-5%, respectively. Also, the pH value of functional drinks based on FOS and inulin ranged from 5-7. Conclusion: The results of the organoleptic test showed that the best functional drink based on FOS and inulin was in the AD treatment, namely the addition of 7 grams of inulin and 50 ml of fructooligosaccharides.
Pelatihan Keterampilan Wirausaha Siswa SMK Muhammadiyah 5 Jember Melalui Pelatihan Inovasi Produk Crakers Ikan Tongkol Anisa Nurina Aulia; Danu Indra Wardhana; Ara Nugrahayu Nalawati; Afan Bagus Mananda; Andika Putra Setiawan
SINAR SANG SURYA Vol 8, No 2 (2024): Agustus 2024
Publisher : UM Metro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24127/sss.v8i2.3227

Abstract

Sekolah Menengah Kejuruan (SMK) diharapkan dapat berperan aktif dalam menghasilkan lulusan yang dapat menciptakan lapangan kerja (Wirausaha).Sekolah Menengah Kejuruan seharusnya mampu mencetak wirausaha-wirausaha yang dapat menciptakan usaha secara mandiri untuk kehidupannya. Tetapi pada kenyataannya, ada sebagian alumni SMK yang belum mendapat pekerjaan setelah lulus sekolah. Di lain sisi potensi ikan tongkol di Jember sangat memadai sebagai bahan baku produk yang akan dipasarkan secara luas, selain itu ikan tongkol memiliki manfaat yang baik bagi pertumbuhan dan perkembangan balita. Sehingga ikan tongkol dapat dibuat olahan produk berupa crackers yang bisa menjadi camilan atau pendamping makanan utama balita. Oleh karena itu dibutuhkan peran aktif kalangan masyarakat untuk memulai mengatasi wasting pada balita dengan memproduksi crakers berbahan baku ikan tongkol yang dapat dimulai di SMK sebagai pencetak wirausaha muda. Salah satu alternatif kegiatan tersebut adalah Pelatihan Kewirausahaan dengan membuat crakers ikan tongkol.  Di SMK Muhammadiyah 5 Jember pelatihan ini belum pernah dilaksanakan, sehingga pelatihan ini diharapkan dapat memotivasi minat wirausaha siswa dengan berpikir kreatif dan inovatif membuat industri kreatif berbasis peningkatan gizi balita. Metode yang digunakan diawali dengan membentuk tim pengabdian, identifikasi masalah dan kebutuhan bersama mitra, pelaksanaan pelatihan dengan ceramah dan praktik pembuatan crackers ikan tongkol, serta evaluasi. Hasilnya para siswa SMK sangat antusias dan telah memahami cara pembuatan crackers ikan tongkol. Harapan dari kegiatan ini pihak SMK atayusiswa dapat memproduksi crackers berbahan ikan tongkol untuk dijual kepada masyarakat sehingga dapat digunakan alternatif produk usaha.
Designing Model for the Development of Sustainable Small Coffee Agroindustry at the Agropolitan Area of Ijen, East Java, Indonesia Wardhana, Danu Indra; Wibowo, Yuli; Suwasono, Sony
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 12, No 1 (2023)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2023.012.01.5

Abstract

AbstractConsidering Indonesia is one of the world's major coffee producers, the small coffee agroindustry has much room to grow. The industry faces some challenges, including low output, limited access to the market, insufficient human resource capabilities, and improper waste treatment. This research aimed to create a model for the coffee agroindustry's growth utilizing a sustainable development concept in the form of decision support systems. The model is named AgroCoffee, which comprises six submodels: submodel of superior product selection of coffee agroindustry, submodel of social, submodel of institutional, submodel of technology, submodel of environmental, and submodel of economic. This study used several data analysis methods: exponential comparison approach, multi expert-multi criteria decision-making, interpretative structural modeling, analytical hierarchy process, and financial analysis. The model was verified in the agropolitan area of Bondowoso's Ijen highland in East Java, Indonesia. The findings revealed that the model could accurately simulate the coffee agroindustry system, which allows the model to generate recommendations for decision-makers on how to establish sustainable coffee agroindustry. Further improvements and adjustments to the model need to be conducted to develop a better model that dynamically follows the current needs and conditions to make the latest data and information obtained more accurate.Keywords: coffee agroindustry, Ijen highland agropolitan, sustainable development AbstrakIndonesia merupakan salah satu penghasil kopi terbesar di dunia sehingga agroindustri kopi rakyat berpotensi tinggi untuk dikembangkan. Permasalahan pengembangan agroindustri kopi rakyat di Indonesia yaitu: produktivitas kopi yang rendah, akses pemasaran yang terbatas, keterampilan sumber daya manusia yang rendah, dan limbah pengolahan kopi yang belum ditangani dengan baik. Penelitian ini bertujuan untuk merancang suatu model pengembangan agroindustri kopi rakyat dengan menggunakan konsep pembangunan berkelanjutan dalam bentuk sistem penunjang keputusan. Model ini diberi nama AgroCoffee, yang terdiri dari 6 submodel, yaitu submodel pemilihan produk unggulan, submodel sosial, submodel kelembagaan, submodel teknologi, submodel lingkungan, dan submodel ekonomi. Metode yang digunakan dalam analisis terdiri dari metode perbandingan eksponensial, multi expert-multi criteria decision making, interpretative structural modeling, analytical hierarchy process, dan analisis finansial. Rancangan model disimulasikan pada Kawasan Agropolitan Dataran Tinggi Ijen Kabupaten Bondowoso, Jawa Timur, Indonesia. Hasil penelitian menunjukkkan bahwa rancangan model telah mampu mensimulasikan sistem agroindustri kopi rakyat berdasarkan hasil verifikasi dan validasi pada model AgroCoffee. Oleh karena itu, model dapat diterapkan untuk memberikan rekomendasi bagi para pengambil keputusan dalam pengembangan agroindustri kopi rakyat yang berkelanjutan. Penyempurnaan dan penyesuaian model perlu dilakukan dalam rangka pengembangan sistem yang sesuai dengan kebutuhan dan kondisi saat ini sehingga data dan informasi terbaru yang diperoleh lebih akurat.Kata Kunci: agroindustri kopi, agropolitan dataran tinggi Ijen, pembangunan berkelanjutan
Temperature and Time Optimization of Dragon Fruit Peel Powder Drying Using the Response Surface Methodology Indrian, Oppy Valencia; Setiawan, Andika Putra; Wardhana, Danu Indra
International Applied Science Vol. 3 No. 2 (2024): Proceeding of International Conference of Agriculture (Semartani-3)
Publisher : Universitas Muhammadiyah Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32528/ias.v3i2.632

Abstract

The purpose of this study is to obtain the right temperature and time for the manufacture of dragon fruit peel powder and to obtain the optimal total yield and water content. The method used in the spraying process is Foam Mat Drying. The method used for optimization is the Response Surface Method (RSM) with a factorial centralized composite design 22. The factors used are the temperature of 60°C, 70°C, and 80°C and the time is 5 hours, 6 hours, 7 hours. The results showed that the composition of the formula was the best at a temperature of 79,214°C and a time of 5,007 hours. It can be predicted that the optimal formula gets a yield value of 16.109%, and a moisture content of 4.662%. The total powder obtained in 1 day of production is 5000 grams, if the production for 1 week is 35,000 grams, then 150,000 grams will be obtained for 1 month of production. It was concluded that the optimal formula that has been obtained can be used as a model for making powder from dragon fruit peel.
The Application of Quality Function Deployment (QFD) Method in Improving the Quality of Tape at UD. Raja Tape, Bondowoso Regency Hasanah, Iraudatul; Wardhana, Danu Indra; Nalawati, Ara Nugrahayu
International Applied Science Vol. 3 No. 2 (2024): Proceeding of International Conference of Agriculture (Semartani-3)
Publisher : Universitas Muhammadiyah Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32528/ias.v3i2.636

Abstract

Bondowoso is the best tape-producing region in East Java, with a production of 435,969 kg in 2018 . One of the tape production centers in Bondowoso is UD. Raja Tape. This study aims to identify the quality attributes of Raja Tape products and determine the operational policies needed to improve product quality at UD. Raja Tape. The Quality Function Deployment (QFD) method is used to identify and understand customer needs and desires into relevant technical specifications for the production process. This research was conducted over three months, using primary data obtained through field observations and interviews, as well as secondary data from related literature. The research stages include identifying products and competitors, conducting product surveys to gather the voice of the customer, identifying technical parameters, analyzing the relationship between customer importance and technical parameters, and constructing the House of Quality (HoQ). The results indicate that the application of QFD can identify key areas that need improvement in the tape production process, such as raw materials, fermentation techniques, and packaging. Implementing the recommendations from the QFD results led to significant improvements in tape product quality, marked by increased customer satisfaction and reduced complaints. This study demonstrates that the QFD method can be an effective strategy for improving product quality in the traditional food industry.
Analysis of Added Value and Financial Feasibility of the Oys-ter Mushroom Agroindustry in Jember Regency Rismawati, Rizki; Wardhana, Danu Indra; Nalawati, Ara Nugrahayu
International Applied Science Vol. 3 No. 2 (2024): Proceeding of International Conference of Agriculture (Semartani-3)
Publisher : Universitas Muhammadiyah Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32528/ias.v3i2.637

Abstract

Jember Regency is one of the oyster mushroom producing districts in Java Province East. The relatively low price of raw oyster mushrooms means that it is not enough to support the economy of oyster mushroom farmers. Efforts to get added value from oyster mushrooms are by processing oyster mushrooms into processed products. The research aims to determine the level of financial feasibility of businesses and the added value of the oyster mushroom agro-industry in Jember Regency. The research was carried out using survey methods and in-depth interviews with oyster mushroom and industry experts as well as secondary data from literature, articles, journals and data from the Central Statistics Agency. Calculating added value using the Hayami method and calculating financial feasibility analysis of products that have high added value. The results of the added value analysis using the Hayami method show that the oyster mushroom product that has the highest added value is oyster mushroom broth amounting to IDR 172,688- (profit percentage 69.08%), oyster mushroom kebab IDR 47,751 (profit percentage 59.69%) and followed by crispy oyster mushrooms amounting to IDR 40,158 (profit percentage 57.37%) followed by oyster mushroom nuggets amounting to IDR 37,048 (profit percentage 55.57%). The financial feasibility results show that the oyster mushroom agro-industry in oyster mushroom broth products is feasible to run. These eligibility criteria show that at an interest rate of 9.75% the NPV value is IDR 626,388,706, the IRR value is 43.25%, the Net B/C Ratio is 1.12 production break-even point is 22,716 units per year, return on capital is 3.86 years. Sensitivity analysis of financial feasibility with an increase in raw material prices of 10%, 20% and 30% still shows a feasible decision. In the sensitivity analysis, a decrease in the product's selling price of 5% and 10% indicates that the decision is feasible, while a decrease in the product's selling price of 15% indicates that the decision is not feasible to carry out.
Yayun Farm Business Development Strategy Using SWOT and AHP Analysis Sabillah, Jadid Abda; Wardhana, Danu Indra; Setiawan, Andika Putra
International Applied Science Vol. 3 No. 2 (2024): Proceeding of International Conference of Agriculture (Semartani-3)
Publisher : Universitas Muhammadiyah Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32528/ias.v3i2.639

Abstract

Jember Regency has laying chicken egg in 2021 amounting to 12,223,473/kg, Balung District became the highest egg producing area reaching 2,235,266/kg. In the following year, productivity increased, and the production of laying chicken eggs in 2022 amounted to 12,251,219/kg. Balung District still become the district with the highest egg production in Jember which amounted to 2,240,340/kg. Yayun Farm is one of the small-scale laying breed chicken farming businesses in Balung District which has been running for a long time and has a high commercial value, namely the large consumer demand for eggs. However, Yayun Farm still experienced several problems in developing its business. So the purpose of this study is to find out internal and external factors, alternative strategies, and strategic priorities in developing the Yayun Farm business. The results of the research in the SWOT analysis stated that the position of Yayun Farm is located in quadrant I, where the chosen strategy is the Strength/Opportunities (SO). With limited resources to implement alternative strategies simultaneously, AHP analysis is carried out to find strategic priorities from alternative strategies obtained from SWOT. The priority of the strategy selected with the highest weight is to improve and maintain product quality and quantity (0.667371852). The implementation of this strategy aims to maximize the potential possessed by Yayun Farm, even though there are limited development funds, farm operations can still develop and become better.
Analysis Of Supply Chain Performance And Value Added Of Robusta Coffee At PT. Bondowoso Coffee Distributor Ramadhani, Shinta Artamevia; Wardhana, Danu Indra; Nalawati, Ara Nugrahayu
International Applied Science Vol. 3 No. 2 (2024): Proceeding of International Conference of Agriculture (Semartani-3)
Publisher : Universitas Muhammadiyah Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32528/ias.v3i2.640

Abstract

A supply chain is the interrelationship between the flow of materials or services, the flow of money, and the flow of information from suppliers, manufacturers, distributors, warehouses, retailers, and end customers. PT Bondowoso Coffee Distributor is one of the agro-industrial PTs engaged in the coffee sector located in Bondowoso district. So far, PT Bondowoso Coffee Distributor, which has a fairly large supply chain, has never measured supply chain performance. Of course, one of the impacts of activities in the supply chain is the addition of product value to robusta coffee. The amount of balanced added value greatly affects the sustainability of a supply chain activity, so it is very beneficial for all actors in the coffee agro-industry supply chain. So the objectives of this research are to analyze the robusta coffee supply chain structure at PT Bondowoso Coffee Distributor, to measure the robusta coffee supply chain performance at PT Bondowoso Coffee Distributor, to analyze the added value of robusta coffee products at PT Bondowoso Coffee Distributor. This research uses the SCOR-AHP and Hayami methods for added value. The results of this research are the robusta coffee supply chain mechanism starts from farmers, collectors, PT Bondowoso Coffee Distributor and costumers. The activities that occur in PT Bondowoso Coffee Distributor are Plan, Source, Make, and Delivery. The performance analysis of PT Bondowoso Coffee Distributor amounted to 85.606 which is included in the average category. Value added of agro-industry from farmers obtained the greatest added value is ground coffee which is 82.22%, the second is roasted coffee at 66.03% and coffee beans at 42.64%. While the value added of agro-industry from collectors obtained the greatest added value is ground coffee at 72.55%, roasted coffee at 40.33% and coffee beans at 35.67%
Pelatihan Pembuatan Produk Olahan Selai Buah Naga Sebagai Upaya Peningkatan Jiwa Kewirausahaan Pada Siswa SMA Muhammadiyah 2 Genteng Banyuwangi Setiawan, Andika Putra; Muliasari, Risa Martha; Nalawati, Ara Nugrahayu; Wardhana, Danu Indra; Mananda, Afan Bagus; Prasetyo, Lucky Wahyu; Nuriyatul, Mega Saniya Juli
JATIMAS : Jurnal Pertanian dan Pengabdian Masyarakat Vol. 4 No. 2 (2024): NOVEMBER
Publisher : Kadiri University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30737/jatimas.v4i2.5630

Abstract

The harvest season is the moment that farmers have been waiting for because they will get the results of their hard work over the past few months depending on what commodities are planted in the hope of getting maximum yields and high selling prices. The harvest produced by farmers in Banyuwangi Regency is quite abundant, especially dragon fruit, based on data from the Central Statistics Agency (BPS) in 2022, it was recorded at 272,324.7 tons. The superior potential in the agricultural sector makes Banyuwangi Regency a supplier of food, especially dragon fruit. This cannot be separated from the intervention of the younger generation to work, especially in the field of post-harvest processing, so that farmers do not only sell raw goods. Through the Community Service (PKM) partnership program for SMA Muhammadiyah 2 Genteng Banyuwangi students, it aims to improve students' abilities in exploiting opportunities for potential agricultural products, especially dragon fruit which will later be processed into fruit jam. It is hoped that this training will be able to grow the spirit of SMA Muhammadiyah 2 students. Banyuwangi roof tiles. From this training, students will be equipped to develop the agricultural potential in Banyuwangi Regency. This activity was carried out in the form of direct socialization and practice of making dragon fruit jam products, which was attended by 47 students. The results of observing this activity were that students at SMA Muhammadiyah 2 Genteng Banyuwangi had never implemented the practice of making dragon fruit jam. This is based on the results of the pre-test, only 17% of students understand about making fruit jam products, after carrying out the training the level of understanding increased to 93% as evidenced by the results of the post-test. It is hoped that this training in making fruit jam products can foster an entrepreneurial spirit, creativity and innovation in students. Buah naga merupakan salah satu komoditas pertanian unggulan di Kabupaten Banyuwangi. Berdasarkan data Badan Pusat Statistik (BPS) tahun 2022 hasil panen buah naga di Kabupaten Banyuwangi mencapai 272.324,7 ton sehingga menjadi salah daerah satu pemasok buah naga. Hasil panen buah naga yang melimpah menjadikan prospek olahan produk pasca panen menjanjikan karena bahan baku mudah didapatkan. Melalui program kemitraan Pengabdian Kepada Masyarakat (PKM) Pada Siswa SMA Muhammadiyah 2 Genteng Banyuwangi bertujuan untuk meningkatkan kemampuan siswa dalam pemanfaatan peluang akan potensi hasil pertanian kususnya buah naga yang bisa diolah menjadi produk selai buah, diharapkan adanya pelatihan ini mampu menumbuhkan jiwa kewirausahaan terhadap siswa SMA Muhammadiyah 2 Genteng Banyuwangi. Sehingga dari pelatihan tersebut akan menjadi bekal peserta didik untuk mengembangkan potensi pertanian yang ada di Kabupaten Banyuwangi. Kegiatan ini dilaksanakan berupa sosialisasi dan praktek pembuatan produk selai buah naga secara langsung yang diikui oleh 47 siswa. Hasil dari observasi kegiatan tersebut siswa SMA Muhammadiyah 2 Genteng Banyuwangi belum pernah melaksanakan praktek pembuatan selai buah naga. Hal ini dilandasi dari hasil pre-test hanya 17% siswa yang memahami tentang pembuatan produk selai buah, setelah melaksanakan pelatihan tingkat pemahaman meningkat menjadi 83% dibuktikan dari hasil pos-test. Pelatihan pembuatan produk olahan selai buah ini diharapkan dapat menumbuhkan jiwa entrepreneur, kreativitas, dan inovasi pada siswa.
Analysis of quality characteristics and feasibility study of dish soap form the fruit peel extract Wardhana, Danu Indra; Aulia, Anisa Nurina; Setiawan, Andika Putra; Nalawati, Ara Nugrahayu; Syafia, Fina; Rosa, Firlana

Publisher : Fakultas Pertanian Universitas Yudharta Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/agx.v15i2.4703

Abstract

Introduction: Fruit peel is one of the natural ingredients that has not been optimally utilized and can be used as a raw material for making dish soap because it has antibiotic, antiseptic, and antibacterial content. This study aims to make dish soap using dragon fruit peel extract, papaya fruit, and banana fruit as natural ingredients and determine the quality characteristics of dish soap and business feasibility analysis. Methods: This research was conducted in two stages. The first stage selected the best fruit skin dish soap based on the quality characteristics and organoleptic tests on the product. The second stage then analyzed the business feasibility of the best fruit peel extract dish soap product. Results: The quality characteristics of dragon fruit peel, banana, and papaya skin extract dish soap with pH test parameters, FFA content, and free alkali content are in accordance with SNI standards, but the viscosity test shows that it is not suitable and has a value below SNI, and the results of the organoleptic test show that dragon fruit peel extract dish soap is preferred by panelists compared to banana and papaya skin extract soap with an average value of 4.3 color parameters; aroma 3.5; texture 3.6; and overall 4.1. Conclusion: Dragon fruit peel extract dish soap has the best organoleptic test value compared to banana and papaya peel dish soap. The results of the feasibility study analysis of the dragon fruit peel extract dish soap business have a BEP Unit value of 31, BEP Rupiah of IDR.462,185, ROI of 81.64%, and R / C of 1.82 where this business is considered feasible if developed.
Co-Authors Ade Galuh Rakhmadevi Afan Bagus Mananda Afifutoyyiba, Muhhammad Ahmad Nafi Aisyah Yuristianti Utami Alandi Mursalin Alda Wata Alim Andi Setiawan Andika Putra Anggi Rahmadhanisa, Novita Anisa Nurina Aulia Aprilian Firmansyah Ara Nugrahayu Nalawati Asih Imer Rita Asrori, Muchammad Imam Awatiful Azza awatiful azza, awatiful Ayu Lestari, Shafira Bagus Mananda, Afan Cipto Susilo Devika Firta Triana Dwi Affandi, Salman Dwi Anggraeni, Diana EKA RURIANI Emy Kholifah Fina Syafia Firlana Rosa Firmansyah, Aprilian Firmanto, Hendi Hasanah, Iraudatul Henik Prayuginingsih Hidayat, Muhammad Fareza Ihza Alfarizhi Yudha Pratama Imer Rita, Asih Indrian, Oppy Valencia Iraudatul Hasanah Isya Lestari Triyudhani Juvitasari Katherine, Nadila Maosi Kholifah, Emy Kholifah Kumara Hadi, Danang Lestari, Tini Dwi Maafi, Alfin Maulana, Muhammad Andrian Mediana Muchtar, Anggi Muchta, Anggi Mediana Muliasari, Risa Martha Murtianingsih, Hidayah Murwanti, Retno Nadiatul Uzhma Nafi, Ahmad Nanda Putri Eryani Nasya, Imelita Nugraha Edhi Suyatma Nuriyatul, Mega Saniya Juli Oktarina Oktarina Oktarina Oktarina, Oktarina Oppy Valencia Oppy Valencia Indrian Pamungkas, Teguh Putra Parsetyo, Lucky Wahyu Prasetyo, Lucky Wahyu Priyandana, Dhiaz Ari Rafiq, Muhammad Ainur Rahayu, Yeni Dwi Ramadhani, Hamry Nur Ramadhani, Shinta Artamevia Renandi, Berino Riskiyono, Syahroni Rismawati, Rizki Rita, Asih Imer Rizki Rismawati Ronita, Alda Wata Alim Rosa, Firlana Sabillah, Jadid Abda Saputra, Andrean Saputra, Royhansyah Savira Nurfitasari Septiana, Tarissa Issa Setiadi Plaikol, Ryan Setiawan, Andika Putra Shinta Artamevia Ramadhani Siska Aula Alfianti Suroso, Bejo Suwasono, Sony Syafia, Fina Syahroni Riskiyono Teguh Hari Santosa Teguh Hari Santosa Trias Setyowati Valencia, Oppy Wata Alim Ronita, Alda Widianto, Zidan Eka Wijaya, Insan Yuli Wibowo Yuliarti, Norita