Article Per Year (5 Year)
p-Index From 2021 - 2026
7.313
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 Agroindustrial Technology Journal 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 : 61 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 61 Documents
Search

 3   4   5   6   7 
Pengaruh Penambahan Bubuk Kacang Hijau Terhadap Kualitas Organoleptik dan Kandungan Protein Nugget Ikan Kembung Setiawan, Andi; Wardhana, Danu Indra; Setiawan, Andika Putra
National Multidisciplinary Sciences Vol. 4 No. 6 (2025): Proceeding SEMARTANI 4
Publisher : Universitas Muhammadiyah Jember

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

Abstract

Inovasi nugget sangat diperlukan untuk meningkatkan nilai gizi dan memenuhi permintaan konsumen akan makanan sehat. Umumnya nugget berbahan dasar ayam dan kurang variasi terutama varian berbasis ikan, maka penelitian ini untuk mendukung ketahanan pangan, meningkatkan pemanfaatan hasil perikanan lokal, serta menyediakan alternatif pangan fungsional yang lebih sehat. Tujuan dari penelitian ini untuk menguji kualitas organoleptik dan kadar protein nugget ikan kembung dengan penambahan bubuk kacang hijau. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan terdiri dari 3 formulasi penambahan bubuk kacang hijau. Parameter yang diamati meliputi uji organoleptik dan kadar protein. Uji organoleptik dilakukan oleh panelis kemudian dilakukan uji prosikmat, hasil uji organoleptik menunjukkan bahwa perlakuan dengan penambahan bubuk kacang hijau 25% memperoleh nilai tertinggi. Analisis kadar protein menunjukkan pada nugget dengan penambahan bubuk kacang hijau 25% yaitu 17,40% sehingga kadar protein pada nugget ikan kembung dengan penambahan bubuk kacang hijau sebesar 25% sudah memenuhi syarat standar nasional. Hasil menunjukkan bahwa penambahan bubuk kacang hijau secara signifikan mempengaruhi karakteristik mutu pada produk. Formulasi 25% memberikan hasil terbaik dalam hal penerimaan panelis dan kandungan gizi. Penambahan bubuk kacang hijau 25% memberikan pengaruh yang signifikan terhadap mutu organoleptik dan kadar protein nugget ikan kembung (p<0,05).
Strategi Pengembangan Agroindustri Bawang Goreng Pada Umkm Sayuni Dengan Metode Swot (Strength, Weakness, Opportunity, Threat) Dan Ahp (Analytical Heirarchy Process) Saputra, Royhansyah; Setiawan, Andika Putra; Wardhana, Danu Indra
National Multidisciplinary Sciences Vol. 4 No. 6 (2025): Proceeding SEMARTANI 4
Publisher : Universitas Muhammadiyah Jember

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

Abstract

Agroindustri bawang goreng memiliki potensi besar dalam mendukung perekonomian daerah serta memenuhi permintaan pasar yang terus meningkat, terutama pada produk berbasis lokal yang autentik. Sejak berdiri pada tahun 2021, UMKM Sayuni telah memproduksi bawang goreng dengan kapasitas produksi 1 kuintal per hari, yang dikemas dalam bungkus 30 kg. UMKM Sayuni masih menghadapi sejumlah tantangan serius, di antaranya adalah masalah ketidakpastian pasokan bawang kupas untuk produksi, serta kelangkaan bahan baku yang kerap menghambat kelancaran operasional, promosi yang kurang optimal. Kabupaten Probolinggo, merupakan salah satu penghasil bawang merah terbesar di Provinsi Jawa Timur, menunjukkan potensi besar dalam produksi komoditas ini. Penelitian ini bertujuan untuk: (1) mengidentifikasi faktor internal dan eksternal yang memengaruhi pengembangan agroindustri bawang goreng di UMKM Sayuni, (2) menentukan strategi alternatif yang dapat diterapkan, dan (3) menetapkan strategi prioritas untuk pengembangan usaha tersebut. Metode yang digunakan adalah analisis SWOT untuk mengidentifikasi faktor internal, eksternal, dan strategi alternatif, serta metode Analytical Hierarchy Process (AHP) untuk menentukan strategi prioritas. Penelitian ini melibatkan pengumpulan data melalui wawancara dan kuesioner dengan para ahli, pengusaha, dan stakeholder terkait. Hasil analisis SWOT menunjukkan terdapat lima alternatif strategi, yaitu: (1) mengoptimalkan produksi bawang goreng dengan skala besar dengan melakukan kerjasama dengan petani dan pemasok bawang merah, (2) pemasaran berbasis keunggulan lokasi dan keaslian produk lokal, (3) menggunakan keahlian untuk membentuk brand yang kuat Promosi berbasis edukasi kuliner, (4) promosi berbasis edukasi kuliner, dan (5) mengembangkan produk dengan strategi pemasaran berbasis rekomendasi konsumen. Selanjutnya, berdasarkan hasil analisis SWOT dan AHP, dihasilkan bahwa strategi 1 sangat direkomendasikan untuk diimplementasikan sebagai prioritas utama, karena menawarkan dampak terbesar dalam mendukung keberhasilan operasional dan pencapaian tujuan.
Strategi Peningkatan Efektivitas Dan Efisiensi Manajemen Rantai Pasok Agroindustri Buah Naga: Studi Kasus PT. Oreng Osing Banyuwangi Parsetyo, Lucky Wahyu; Wardhana, Danu Indra; Setiawan, Andika Putra
National Multidisciplinary Sciences Vol. 4 No. 6 (2025): Proceeding SEMARTANI 4
Publisher : Universitas Muhammadiyah Jember

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

Abstract

Kabupaten Banyuwangi merupakan sentra utama produksi buah naga di Indonesia yang dapat mendukung tumbuhnya berbagai agroindustri berbasis buah naga, salah satunya adalah PT. Oreng Osing. Tetapi, efektivitas dan efisiensi manajemen rantai pasok pada industri ini masih menghadapi sejumlah kendala, yaitu belum optimalnya koordinasi antar pelaku rantai pasok, ketidak seimbangan nilai tambah, serta minimnya strategi perbaikan rantai pasok yang terintegrasi. Penelitian ini bertujuan menganalisis struktur dan kinerja rantai pasok, menghitung nilai tambah pada setiap pelaku rantai pasok, serta merumuskan strategi peningkatan efektivitas dan efisiensi manajemen rantai pasok pada PT. Oreng Osing. Metode yang digunakan meliputi pendekatan Supply Chain Operations Reference (SCOR) untuk analisis kinerja, metode Hayami untuk perhitungan nilai tambah, dan Analytical Hierarchy Process (AHP) untuk perumusan strategi. Hasil penelitian menunjukkan bahwa struktur rantai pasok terdiri dari petani, pengepul, PT. Oreng Osing, retailer, dan konsumen. Kinerja rantai pasok berada pada kategori Sangat baik yaitu dengan bobot 95,09, sementara nilai tambah pada PT. Oreng Osing dari petani didapat dengan rasio nilai 44,73% hal ini dapat dibilang baik. Sedangkan, nilai tambah pada PT. Oreng Osing dari pengepul didapat dengan rasio nilai 46,40% hal ini dapat dibilang baik. Tetapi jika dibandingkan dengan rasio nilai tambah dari pengepul, nilai tambah dari petani lebih sedikit dan dari pengepul lebih banyak. Strategi prioritas yang direkomendasikan mencakup peningkatan koordinasi antar pelaku rantai, optimalisasi sumber daya, dan penguatan sistem logistik. Temuan ini diharapkan dapat menjadi dasar dalam pengambilan keputusan strategis untuk mendorong daya saing agroindustri buah naga secara berkelanjutan.
Uji Organoleptik dan Rendemen Produk Crackers Berbahan Baku Hidrolisat Ikan Tongkol Rita, Asih Imer; Wardhana, Danu Indra; Setiawan, Andika Putra
National Multidisciplinary Sciences Vol. 4 No. 6 (2025): Proceeding SEMARTANI 4
Publisher : Universitas Muhammadiyah Jember

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

Abstract

Ikan tongkol memiliki kandungan protein tinggi dan ketersediaan melimpah, menjadikannya bahan baku potensial untuk inovasi pangan bergizi. Salah satu bentuk pengolahan bernilai gizi adalah hidrolisat protein ikan tongkol, yang dapat diaplikasikan pada produk seperti crackers. Penelitian ini bertujuan mengevaluasi rendemen dan mutu organoleptik crackers dengan penambahan hidrolisat protein pada konsentrasi berbeda. Desain penelitian menggunakan Rancangan Acak Lengkap (RAL) dua faktor, dengan analisis data menggunakan Two Way ANOVA dan Uji Duncan untuk mengetahui perbedaan nyata antar perlakuan. Proses konversi hidrolisat cair menjadi bubuk melalui metode freeze drying menghasilkan rendemen sebesar 16,14% dari volume cair dan efisiensi total 21,44% dari berat fillet awal. Uji organoleptik menunjukkan bahwa konsentrasi 10% merupakan formulasi paling disukai panelis untuk atribut aroma, tekstur, rasa, dan penilaian keseluruhan, sedangkan atribut warna terbaik diperoleh pada konsentrasi 15%. Hasil ini menunjukkan bahwa penambahan hidrolisat protein ikan tongkol dapat meningkatkan mutu sensori crackers, dan konsentrasi 10% menjadi formulasi paling optimal secara keseluruhan. Formulasi ini berpotensi dikembangkan sebagai produk pangan fungsional berbasis protein ikan yang bernilai tambah.
Karakterisasi Sifat Kimia Crackers Ikan Tongkol Dengan Variasi Penambahan Tepung Ikan Tongkol (Euthynnus Affinis) Ara Nugrahayu Nalawati; Danu Indra Wardhana; Asih Imer Rita; Isya Lestari Triyudhani
Journal of Food Industrial Technology Vol. 1 No. 2 (2024): Mei
Publisher : Journal of Food Industrial Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofit.v1i2.4914

Abstract

In general, crackers have a very high flour content and low protein content because they do not require too much dough expansion. The protein content of crackers sold commercially is only sufficient for around 5-8% of daily protein requirements. So it is necessary to substitute the basic ingredients for wheat flour with other flour ingredients that have a high protein content, one of which is tuna fish flour. This research aims to determine the best ratio and length of drying time for the chemical characteristics, color, aroma, taste and preferences of the crackers that the panelists like, as well as the shelf life of the tuna crackers. The parameters and tests used in this research include: water content, ash content, fat content, protein content, swelling power, and organoleptic tests (taste, color, aroma, preference). The research results showed that crackers with the addition of tuna fish flour met the quality requirements of SNI 01-2973-1992. The tuna fish flour cracker formulation has a water content of 0.4%, ash content of 0.2%, protein content of 7.11%, fat content of 16%, and swelling power of 0.6%.
Penerapan Metode Quality Function Deployment (QFD) Pada Peningkatan Mutu Produk Milk Chocolate Di Wisata Edukasi Doesoen Kakao, Glenmore, Banyuwangi Wardhana, Danu Indra; Ronita, Alda Wata Alim; Setiawan, Andika Putra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 4 (2025): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2025.v13.i04.p05

Abstract

Doesoen Kakao experienced a decline caused by a sales strategy that was not optimal, such as the lack of digital and direct product promotion and the lack of following changing consumer trends as well as the emergence of competitors with more attractive products in terms of packaging, price, and taste. Therefore, efforts are needed to improve product quality, one of which is by applying the Quality Function Deployment (QFD) method. This study aims to analyze the level of satisfaction with Milk Chocolate Glen products when compared to competitors and analyze recommendations for improvement of the quality attributes of Milk Chocolate Glen products after the application of the QFD method. The method that can be used in this study is QFD.The selected respondents amounted to 50 people, namely consumers who had consumed Glen Milk Chocolate between the ages of 17-52 years. Based on the results of the research on packaging attributes have the highest improvement ratio, which is 1.43, this shows that companies need to add clarity of information such as expiration dates and the inclusion of halal labels, as well as make packaging designs more attractive. The second attribute is the price with an improvement ratio value of 1.28, the company can offer various price variants according to market segments, such as economical packaging for consumers with lower purchasing power. The third attribute is taste with an improvement ratio value of 1.2, the taste attribute must be improved because it is the main factor that affects consumer satisfaction and loyalty. Doesoen Kakao experienced a decline caused by a sales strategy that was not optimal, such as the lack of digital and direct product promotion and the lack of following changing consumer trends as well as the emergence of competitors with more attractive products in terms of packaging, price, and taste. Therefore, efforts are needed to improve product quality, one of which is by applying the Quality Function Deployment (QFD) method. This study aims to analyze the level of satisfaction with Milk Chocolate Glen products when compared to competitors and analyze recommendations for improvement of the quality attributes of Milk Chocolate Glen products after the application of the QFD method. The method that can be used in this study is QFD.The selected respondents amounted to 50 people, namely consumers who had consumed Glen Milk Chocolate between the ages of 17-52 years. Based on the results of the research on packaging attributes have the highest improvement ratio, which is 1.43, this shows that companies need to add clarity of information such as expiration dates and the inclusion of halal labels, as well as make packaging designs more attractive. The second attribute is the price with an improvement ratio value of 1.28, the company can offer various price variants according to market segments, such as economical packaging for consumers with lower purchasing power. The third attribute is taste with an improvement ratio value of 1.2, the taste attribute must be improved because it is the main factor that affects consumer satisfaction and loyalty.
Analysis of Robusta Coffee Bean Supply Chain Performance Using SCOR and AHP Methods (Case Study : KSU Buah Ketakasi Sidomulyo): Analisis Kinerja Rantai Pasok Biji Kopi Robusta dengan Metode SCOR and AHP (Studi Kasus : KSU Buah Ketakasi Sidomulyo) Putra, Andika; Wardhana, Danu Indra; Nalawati, Ara Nugrahayu; Widianto, Zidan Eka
jurnal makanan tropis dan teknologi agroindustri Vol 7 No 01 (2026): January
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v7i01.1661

Abstract

Abstract. Jember Regency is one of the regions with promising prospects in the plantation sector, specifically coffee cultivation. Its coffee production is the second largest in East Java after Malang Regency. Sidomulyo Village, Silo District, has been designated as the leading foreign exchange earner in Jember Regency due to its ability to export coffee. This achievement was made possible through collaboration between the Buah Ketakasi Multipurpose Cooperative (KSU) and several large companies. In 2022, the total harvest of the Buah Ketakasi KSU reached 1,560 tons of green beans. With the rapid development of the global market, demand for coffee commodities has also increased significantly. Therefore, it is crucial to make improvements that can enhance the company's quality. The objectives of this study were (1) to analyze the robusta coffee bean supply chain structure at the Buah Ketakasi KSU in Sidomulyo and (2) to analyze the robusta coffee bean supply chain performance at the Buah Ketakasi KSU in Sidomulyo. This research was conducted at the Buah Ketakasi KSU in Sidomulyo Village, Silo District, Jember Regency. The research was conducted from May to July 2024. The SCOR and AHP methods were used. The results showed two streams in the robusta coffee bean supply chain structure: stream 1, starting with farmers, KSU Buah Ketakasi Sidomulyo, and consumers, while stream 2, starting with farmers, collectors, KSU Buah Ketakasi Sidomulyo, and consumers. Based on the calculations, the total supply chain performance score was 80.854, indicating that KSU Buah Ketakasi Sidomulyo's supply chain performance is at the Average level on a scale of 0-100.
a Purple Sweet Potato-based Entrepreneurship Training to Build a Creative Economy in Kemiri Panti Village: Purple Sweet Potato-based Entrepreneurship Training to Build a Creative Economy in Kemiri Panti Village Yuliarti, Norita; Azza, Awatiful; Putra Setiawan, Andika; Indra Wardhana, Danu
J-Dinamika : Jurnal Pengabdian Masyarakat Vol 10 No 3 (2025): J-Dinamika
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/j-dinamika.v10i3.6386

Abstract

Penguatan ekonomi keluarga merupakan salah cara untuk mengatasi kemiskinan ekstrem ditengah kondisi ekonomi yang tidak menentu Desa Kemiri merupakan salah satu desa di kabupaten Jember yang memiliki potensi untuk dikembangkan menjadi desa mandiri secara ekonomi, terletak di Kecamatan Panti. Ubi ungu merupakan salah satu hasil pertanian yang banyak didapatkan di desa Kemiri dengan produksi mencapai 528,53 Ton. Zat gizi yang terkandung di dalam ubi ungu sendiri sangat baik untuk kesehatan terutama ibu hamil. Umumnya ubi ungu di Jember hanya dimanfaatkan sebagai makanan kudapan seperti kolak atau hanya direbus. Es krim berbahan ubi ungu dapat menjadi salah satu solusi bagaimana memanfaatkan produksi pertanian ini menjadi nutrisi yang bernilai gizi tinggi untuk kesehatan ibu hamil dan bernilai ekonomis sebagai usaha rumahan. Kondisi tersebut membutuhkan kerjasama dengan berbagai pihak, baik formal maupun informal serta masyarakat. Salah satu diantaranya adalah melalui pemberdayaan kader posyandu sebagai pemberi layanan kesehatan yang paling dasar dan dekat dengan masyarakat.Melalui kegiatan pengabdian kepada masyarakat ini diharapkan akan meningkatkan pemahaman dan pengetahuan mitra tentang kewirausahaan dan pengembangan ekonomi kreatif, serta pelatihan pembuatan ice ream ubi ungu dan di harapkan kader posyandu desa Kemiri dapat meningkatkan wirausaha pembuatan ice cream ubi ungu yang baik untuk ibu hamil
Pemberdayaan Kader Posyandu dalam Mencegah Preeklampsia Melalui Olahan Edamame Azza, Awatiful; Wardhana, Danu Indra; Lestari, Tini Dwi; Septiana, Tarissa Issa; Maulana, Muhammad Andrian
Journal of Community Development Vol. 6 No. 3 (2026): April
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/comdev.v6i3.1600

Abstract

Preeclampsia is a pregnancy complication that contributes to maternal morbidity and mortality, while the knowledge of posyandu cadres and pregnant women regarding preeclampsia prevention remains limited, particularly in the utilization of local nutritious food. The main problem faced by the community partners was the low level of understanding among cadres and pregnant women about preeclampsia and the suboptimal use of edamame as an alternative nutritional source for its prevention. This community service program aimed to empower posyandu cadres through health education and training in processing edamame into an easy-to-consume beverage for pregnant women. The methods applied included socialization, education on preeclampsia and the nutritional benefits of edamame, as well as demonstrations and hands-on training in preparing edamame latte. The activity involved 6 posyandu cadres, 2 midwives, 4 pregnant women, and 17 mothers with toddlers at Posyandu Dahlia 35, Glagahwero Village, Jember Regency. The results showed an increase in knowledge regarding preeclampsia prevention among participants by 95% and an improvement in skills related to edamame processing by 95%. This program had a positive impact on strengthening the role of posyandu cadres as community health educators and promoting the utilization of local food resources as a supportive strategy for preventing preeclampsia at the community level.
Pemberdayaan LKSA Muhammadiyah Al-Iman Wuluhan dalam Meningkatkan Ketahanan Pangan dan Ekonomi melalui Program B2SA Wardhana, Danu Indra; Nurina Aulia, Anisa; Putra Setiawan, Andika; Wijaya, Insan; Suroso, Bejo; Bagus Mananda, Afan; Syafia, Fina; Wata Alim Ronita, Alda; Dwi Anggraeni, Diana; Setiadi Plaikol, Ryan; Juvitasari
Journal of Community Development Vol. 6 No. 3 (2026): April
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/comdev.v6i3.1678

Abstract

The availability of diverse, nutritious, balanced, and safe food (B2SA) is a fundamental need, especially for children in child welfare institutions. This community service program aimed to enhance food security and economic self-sufficiency at Muhammadiyah Al-Iman Child Welfare Institution in Wuluhan through yard utilization and aquaponic-based food processing training. The program involved 25 participants, including 2 caregivers, 3 administrators, and 20 foster children.  The activities included nutrition counseling, aquaponic cultivation training (catfish and water spinach), food processing training (catfish nuggets and water spinach sticks), and product marketing and branding management. Evaluation results showed a significant improvement in participants’ knowledge and skills, indicated by an increase in the average pre-test score from 40 to 80 in the post-test (100% improvement).  The physical outputs included three drum-based aquaponic units, packaged value-added food products with labels, and simple promotional media. The program successfully improved nutritious food availability and generated additional income opportunities. Ongoing mentoring and collaboration with local government agencies ensure sustainability. This model is effective in strengthening both food security and economic resilience and has potential for replication in similar institutions.
Co-Authors Ade Galuh Rakhmadevi Afan Bagus Mananda Afifutoyyiba, Muhhammad Ahmad Nafi Aisyah Yuristianti Utami Alandi Mursalin Alfianti, Siska Aula Alim, Alda Wata 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 Eryani, Nanda Putri Firmansyah, Aprilian Firmanto, Hendi Hasanah, Iraudatul Heni Pujiastuti Henik Prayuginingsih Hidayat, Muhammad Fareza Ihza Alfarizhi Yudha Pratama Imer Rita, Asih Indrian, Oppy Valencia 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 Nadiatul Uzhma Nafi, Ahmad 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 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 Suroso, Bejo Suwasono, Sony Syafia, Fina Teguh Hari Santosa Teguh Hari Santosa Trias Setyowati, Trias Valencia, Oppy Wata Alim Ronita, Alda Widianto, Zidan Eka Wijaya, Insan Yuli Wibowo Yuliarti, Norita