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All Journal CHEMISTRY PROGRESS Jurnal Pendidikan Kimia Undiksha Sainstek Jurnal Natur Indonesia Jurnal Pilar Sains Jurnal Inovasi Pendidikan Kimia Tadris: Jurnal keguruan dan Ilmu Tarbiyah Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan Jurnal Teknologi Pertanian Jurnal Agroindustri Biology, Medicine, & Natural Product Chemistry Proceeding 7th International Seminar on Regional Education Indonesian Journal of Chemical Science Jurnal Manajemen Pendidikan Jurnal Penelitian Pendidikan IPA (JPPIPA) PEMBELAJAR: Jurnal Ilmu Pendidikan, Keguruan, dan Pembelajaran Journal of Natural Science and Integration Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Batoboh : Jurnal Pengabdian Pada Masyarakat Chemistry Education Practice Community Development Journal: Jurnal Pengabdian Masyarakat Edunesia : jurnal Ilmiah Pendidikan Eduproxima : Jurnal Ilmiah Pendidikan IPA Journal of Educational Sciences UNESA Journal of Chemical Education Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Jurnal Agroindustri Berkelanjutan
Maria Erna Kustyawati
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Physics Public Health Social Sciences Other

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Formulasi kacang koro pedang (Canavalia ensiformis) dan kacang kedelai (Glycine max L.) terhadap total kapang, total khamir, dan sifat sensori tempe mosaccha Formulation of jack beans (Canavalia ensiformis) and soybeans (Glycine max L.) on total molds, total yeasts, and sensory properties of mosaccha tempeh Syamsiana, Annisa; Rizal, Samsul; Erna, Maria; Astuti, Sussi
Jurnal Agroindustri Berkelanjutan Vol. 3 No. 2 (2024)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v3i2.10033

Abstract

The level of local legume consumption in Indonesia is low. One way to increase it is through food diversification by creating modified tempeh from non-soybeans. Jack bean can be used as an additional raw material in soy tempeh production because it has a nutritional content almost comparable to soybeans. This research aims to determine the formulation of jack beans and soybeans with the addition of the best variation of mosaccha tempeh yeast concentration. The research consists of two factors: the first factor is the formulation ratio of jack beans to soybeans (K), which includes 0%:100% (K1), 25%:75% (K2), 50%:50% (K3), 75%:25% (K4), and 100%:0% (K5) by weight; the second factor is the concentration of mosaccha tempeh yeast (R), which includes 0.2% (R1), 0.4% (R2), and raprima yeast (control) at 0.2% (R3) by weight. The observation parameters are total mold, total yeast, sensory properties (color, aroma, texture, taste, and overall acceptance), beta-glucan content, protein content, fat content, moisture content, ash content, crude fiber content, and carbohydrate content. The results show that the best treatment was 75% jack beans and 25% soybeans with the addition of 0.4% mosaccha yeast (K4R2), based on effectiveness index results with total mold count of 6.93 Log CFU/g; total yeast count of 8.76 Log CFU/g; color score of 4 (white with mycelium covering almost the entire surface of the tempeh); aroma score of 4 (distinct tempeh smell, slightly rancid, sweet); texture score of 4 (compact, easy to slice); taste score of 4 (liked); overall acceptance score of 3 (somewhat liked); beta-glucan content of 0.941%; protein content of 33.31%; fat content of 8.66%; moisture content of 68.74%; ash content of 1.52%; crude fiber content of 2.09%; and carbohydrate content of 14.72%.Keywords: jack beans, mosaccha yeast, soybeans, tempeh AbstrakTingkat konsumsi kacang-kacangan lokal di Indonesia rendah. Salah satu cara untuk meningkatkannya adalah diversifikasi pangan dengan cara membuat tempe modifikasi dari kacang non-kedelai. Kacang koro pedang dapat digunakan sebagai bahan baku tambahan dalam pembuatan tempe kedelai karena memiliki kandungan gizi yang hampir sama dengan kacang kedelai. Penelitian ini bertujuan untuk mengetahui formulasi kacang koro pedang dan kacang kedelai dengan penambahan variasi konsentrasi ragi tempe mosaccha terbaik. Penelitian terdiri dari dua faktor, faktor pertama adalah formulasi perbandingan kacang koro pedang dan kacang kedelai (K) yaitu 0%:100% (K1), 25%:75% (K2), 50%:50% (K3), 75%:25% (K4), 100%: 0% (K5) b/b dan faktor kedua adalah konsentrasi ragi tempe mosaccha (R) yaitu 0,2% (R1) dan 0,4% (R2) serta ragi raprima (kontrol) 0,2% (R3) b/b. Parameter pengamatan adalah total kapang, total khamir, sifat sensori (warna, aroma, tekstur, rasa, dan penerimaan keseluruhan), kadar beta-glukan, kadar protein, kadar lemak, kadar air, kadar abu, kadar serat kasar, dan kadar karbohidrat. Hasil penelitian menunjukkan bahwa perlakuan terbaik 75% koro pedang : 25% kedelai dengan penambahan ragi mosaccha 0,4% (K4R2) berdasarkan hasil indeks efektivitas dengan jumlah total kapang 6,93 Log CFU/g; jumlah total khamir 8,76 Log CFU/g; skor warna 4 (putih dan miselium menyelimuti hampir seluruh permukaan tempe); skor aroma 4 (khas tempe sedikit langu, harum manis); skor tekstur 4 (kompak, mudah diiris); skor rasa 4 (suka); skor penerimaan keseluruhan 3 (agak suka); kadar beta-glukan 0,941%; kadar protein 33,31%, kadar lemak 8,66%; kadar air 68,74%, kadar abu 1,52%; kadar serat kasar 2,09%; kadar karbohidrat 14,72%. Kata kunci: kacang kedelai, kacang koro pedang, ragi mosaccha, tempe
Readiness of Chemistry Teachers of Riau Province Viewed from Attitude Aspect in Applying 4C (Critical Thinking, Creative Thinking, Communication and Collaboration) Saputri, Agustina Eka; Copriady, Jimmi; Erna, Maria
Journal of Educational Sciences Vol. 4 No. 3 (2020): Journal of Educational Sciences
Publisher : FKIP - Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jes.4.3.p.501-510

Abstract

This study aims to determine the readiness of chemistry teachers in applying 4C skills (critical thinking, creative thinking, communication and collaboration) in terms of attitude aspects. The 4C skills are needed to prepare students to compete in the era of globalization and teachers which are the main factors for students success in mastering 21st century learning. This research was a descriptive and inferential study involving as many as 115 high school chemistry teachers in Pekanbaru City and Pelalawan district. The instruments used a Likert scale questionnaire 5 consisting of demographics of respondents and 4 variables to measure the ability of the 4C. The results of the analysis showed that the readiness of chemistry teachers in Pekanbaru City and Pelalawan regencies in Riau Province was seen from the aspect of attitudes at a high level. Data were analyzed descriptively based on mean values ​​and standard deviations as well as independent t tests and one way anova to determine differences in the readiness of high school chemistry teachers based on gender, years of service and educational qualifications. Thus, there were significant differences in the readiness of chemistry teachers in high school levels based on educational qualifications
THE INFLUENCE OF THE FORMULATION OF SUCROSE SUGAR AND HONEY PINEAPPLE (Ananas comosus L) ON THE SENSORY CHARACTERISTICS OF BLACK TEA KOMBUCHA DRINKS Rahmah, Amelia Kurnia; Susilawati; Rizal, Samsul; Kustyawati, Maria Erna
Jurnal Agroindustri Berkelanjutan Vol. 4 No. 2 (2025)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v4i2.10971

Abstract

This study was conducted to determine the effect of sucrose sugar and honey pineapple formulations on the sensory characteristics of black tea kombucha, as well as to identify the best formulation in terms of sensory qualities. Kombucha is a fermented beverage believed to offer various health benefits. In this research, kombucha was produced using different proportions of sucrose sugar and honey pineapple. The experiment was designed using a Completely Randomized Block Design (RAKL) with 5 treatments and 5 replications, consisting of 5 ratios of sucrose sugar to honey pineapple: P1 (5% : 30%), P2 (10% : 25%), P3 (15% : 20%), P4 (20% : 15%), and P5 (25% : 10%). The observed parameters included pH measurement and sensory evaluation (scoring and hedonic tests covering taste, aroma, color, and overall acceptance). The best black tea kombucha formulation was further analyzed for alcohol content, vitamin C levels, and total reducing sugar. Data were analyzed for homogeneity using Bartlett’s test, , additional data using theTuckey test, analysis of variance (ANOVA), and further tested with BNT 5%. The results showed that the best treatment was P4 (20% sucrose sugar : 15% honey pineapple) with an alcohol content of 0.4%, total reducing sugar of 20%, vitamin C content of 0.5%, scoring test results for taste score 4.47, aroma score 4.14, color score 4.37, and hedonic test results for taste score 3.61, and overall acceptability score  3.71.
ANALISIS MIKROBIOLOGI, FISIKA DAN KIMIA AIR MINUM ISI ULANG DARI DEPOT DI KAMPUNG BARU, KEDATON, BANDAR LAMPUNG Suhestry, Aprillia Dyah; Rizal, Samsul; Suroso, Erdi; Kustyawati, Maria Erna
Jurnal Agroindustri Berkelanjutan Vol. 1 No. 1 (2022)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v1i1.5641

Abstract

Penelitian ini bertujuan mengetahui keberadaan cemaran mikroba E. coli dan koliform serta mengetahui kualitas air minum isi ulang secara fisika dan kimia pada depot air minum isi ulang di Kampung Baru Kecamatan Kedaton Kota Bandar Lampung. Penelitian dilakukan di Laboratorium THP Polinela Lampung dan Laboratorium Analisis Hasil Pertanian Jurusan Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung. Metode penelitian adalah deskriptif. Jumlah sampel sebanyak 8 depot. Instrumen yang digunakan adalah lembar kuesioner dan pemeriksaan laboratorium berupa pemeriksaan koliform dan E.coli, TDS (Total Dissolved Solid), suhu, dan pH. Hasil penelitian menyimpulkan bahwa air minum yang diproduksi terdapat 7 depot dengan nilai koliform 0/100 ml sampel dan 1 depot dengan nilai koliform 3.0/100 ml sampel. parameter fisika TDS memiliki nilai berkisar 82-157 mg/L, parameter suhu memiliki nilai ± 3ºC. Parameter kimia pH untuk 7 depot memiliki nilai berkisar 6,6 – 7,3 dan 1 depot memiliki nilai pH = 6,1.
EFEK COATING DENGAN KITOSAN DAN WAKTU PENCELUPAN PADA COOKING LOSS DAN SENSORI UDANG VANAME (Litopenaeus Vannamei) SELAMA PENYIMPANAN DINGIN Cahyani, Atika Dwi; Kustyawati, Maria Erna; Rizal, Samsul; Murhadi, Murhadi
Jurnal Agroindustri Berkelanjutan Vol. 1 No. 2 (2022)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v1i2.6397

Abstract

Kerusakan yang cepat pada udang segar (Litopenaeus vanname) perlu diminimalisir karena mempengaruhi kualitas. Pengembangan metode yang dapat menunda penurunan kualitas udang adalah pelapisan kitosan dengan penambahan ekstrak jahe dan penyimpanan dingin. Tujuan dari penelitian ini adalah untuk mengetahui konsentrasi kitosan dan lama perendaman terhadap susut masak dan preferensi panelis terhadap udang. Penelitian ini disusun menggunakan RAK faktorial dengan 2 faktor yaitu konsentrasi kitosan (0, 1, dan 2%) dengan penambahan ekstrak jahe 0,75% (b/v) dan lama perendaman (1, 2 dan 3 menit). Data susut masak dan uji sensoris yang diperoleh dianalisis menggunakan ANOVA dan dilanjutkan dengan uji Duncan (DMRT) dengan taraf signifikansi 5%. Hasil penelitian menunjukkan bahwa tidak terdapat kombinasi perlakuan konsentrasi kitosan dan waktu pencelupan yang tepat terhadap cooking loss udang. Kombinasi perlakuan konsentrasi kitosan dan waktu pencelupan yang tepat terhadap sensori udang yang disukai panelis pada kenampakan udang coating yaitu perlakuan konsentrasi 1% dengan waktu pencelupan 3 menit sebesar 6,79, pada bau udang coating yaitu perlakuan konsentrasi 1% dengan waktu pencelupan 2 menit sebesar 6,52 dan pada tekstur udang coating yaitu perlakuan konsentrasi 1% dengan waktu pencelupan 3 menit sebesar 6,49. Tidak terdapat kombinasi perlakuan konsentrasi kitosan dan waktu pencelupan yang tepat terhadap sensori udang yang disukai panelis pada penerimaan keseluruhan udang coating.
PRODUKSI KOPI BUBUK TERINTEGRASI UNTUK MENINGKATKAN MUTU PADA KELOMPOK SERBA USAHA SRIKANDI DI KABUPATEN TANGGAMUS Kustyawati, Maria Erna; Sri Setyani, Sri; Sugiharto, Ribut; Waluyo, Sri
Batoboh Vol 2, No 1 (2017): Batoboh -Jurnal Pengabdian Pada Masyarakat
Publisher : Institut Seni Indonesia Padangpanjang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26887/bt.v2i1.346

Abstract

Produk kopi bubuk yang diproduksi oleh Kelompok Serba Usaha (KSU) Srikandi Pekon Ngarip Kecamatan Ulu Belu Kabupaten Tanggamus dan Pemkab Tanggamus mempunyai kelemahan dalam hal warna, aroma serta rasa. Demikian juga harga yang masih rendah. Penyuluhan teknik tahapan produksi kopi bubuk dan pelatihan serta pendampingan untuk memperoleh PIRT dilakukan untuk meningkatkan mutu dan keamanan produk kopi bubuk. Target luaran yang ingin dicapai yaitu kopi bubuk dengan warna kayumanis, dan rasa khas kopi bubuk dengan harga meningkat 50%. Metode pelaksanaannya dengan penyuluhan dan pelatihan dilanjutkan dengan pendampingan pada Kelompok Serba Usaha Srikandi pada lokasi dengan jarak lebih kurang 90 km dari Bandar Lampung. Hasil kegiatan menunjukkan bahwa 90% anggota mitra melakukan pengolahan kopi beras sesuai tahapan dengan baik. Sebanyak 80% anggota melakukan praktek penyiapan dan pengolahan kopi bubuk secara higien. Perolehan PIRT masih 60%. Keuntungan yang diperoleh dari penjualan produk (100g/kemasan) adalah 87,5%. Dengan demikian peningkatan mutu dan pengemasan kopi bubuk telah tercapai. Usaha untuk memperoleh PIRT diperlukan lay out peralatan produksi di dalam rumah produksi yang sesuai dengan higienitas sehingga diperlukan rumah produksi yang sesuai
Development of Pjbl-SSI Based E-LKM on Chemical Thermodynamics Materials Aisyah, Aisyah; Erna, Maria; Futra, Dedi
Journal of Educational Sciences Vol. 9 No. 6 (2025): Journal of Educational Sciences
Publisher : FKIP - Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jes.9.6.p.4826-4839

Abstract

In the 21st century, learning in higher education must be meaningful and interactive. In physical chemistry learning, students often experience difficulties because it is theoretical. Based on this, interactive teaching materials are needed to support learning and are in accordance with the demands of the times. This study aims to develop a chemical thermodynamics E-LKM based on PjBL-SSI (Project Based Learning-Socio Scientific Issue). This research was conducted at the Chemistry Education Study Program, University of Riau in the physical chemistry course. The population in this study were 5th semester chemistry education students. The sample in this study was chemistry education students. The type of research used in this study is development research with the ADDIE model. The results of the study indicate that the developed E-LKM is valid according to the material and media validator. The developed PjBL-SSI E-LKM is practical according to the physical chemistry lecturer with a very good category and the developed E-LKM is interesting according to students with a very good category.
Effects of Soaking Time and Peppermint Oil Concentration on Chemical, Sensory, and Antibacterial Characteristics of Robusta Coffee (Coffea canephora) Thaliarinanta, Angela Saraz; Kustyawati, Maria Erna; Hidayati, Sri; AS, Suharyono; Nurdin, Samsu Udayana
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 13 No. 1 (2024): March 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i1.288-297

Abstract

The increase in public coffee consumption is influenced by lifestyle, technological support and the emergence of various choices of coffee. Herbal coffee is generally made by adding herbal powder, infusion, and drying. Soaking techniques with peppermint oil to make herbal coffee have never been studied. The purpose of this study was to determine the effect of robusta coffee treated with soaking time and peppermint oil concentration on chemical characteristics, sensory and antimicrobial activity. Randomized Complete Group Design method with two factors was performed in this study. The first factor is soaking time (L) which consists of 0 (L0), 5 (L1), and 10 (L2) min. The second factor was peppermint oil concentration consisting of 0% (K0); 0.5% (K1); and 0.75% (K2). The results showed that the soaking time and concentration of peppermint oil can increase the water content and pH. The peppermint coffee showed antimicrobial activity against Salmonella typhi and Eschericia coli bacteria with an inhibition diameter of 8.72-13.16 mm and 9.88-12.24 mm, respectively. The peppermint coffee of L1K1 treatment (5 min soaking time; 0.5% peppermint concentration), is preferred by panelists with sensory test scores on taste (6.15), aroma (7.09), aftertaste (5.32), and overall (6.16). Keywords: Coffee bean, Concentration, Peppermint oil, Robusta coffee, Soaking time.
PELATIHAN PEMBUATAN ECO-ENZYME SEBAGAI INTEGRASI PEMBELAJARAN SAINS DALAM KEGIATAN P5 UNTUK GURU-GURU SAINS DI KECAMATAN TUALANG KABUPATEN SIAK Erna, Maria; Anwar, Lenny; Susilawati, Susilawati; Noer, Asmadi M.; Abdullah, Abdullah; Wulandari, Putri Adita
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 6 No. 2 (2025): Volume 6 No. 2 Tahun 2025
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v6i2.38613

Abstract

Kurikulum Merdeka menekankan pembelajaran berbasis proyek untuk meningkatkan keterampilan dan potensi siswa. Salah satu implementasinya adalah Projek Penguatan Profil Pelajar Pancasila (P5), yang mendorong siswa untuk terlibat aktif dengan lingkungan sekitar. Pelatihan ini bertujuan untuk memperkenalkan konsep zero waste sekaligus memberikan keterampilan praktis kepada guru untuk mendekatkan siswa pada isu lingkungan. Pelaksanaan kegiatan dilakukan melalui penyampaian materi, demonstrasi, praktik langsung, serta pendampingan. Hasil evaluasi dari 16 peserta menunjukkan respons positif terhadap pelatihan, dengan 100% peserta mengakui manfaat, kemudahan, dan relevansi materi pelatihan. Faktor utama keberhasilan adalah antusiasme peserta dan kerja sama yang solid antara tim pengabdi dan pihak sekolah. Pelatihan ini memberikan kontribusi nyata dalam mendukung pendidikan berbasis lingkungan dan pembelajaran terdiferensiasi pada Kurikulum Merdeka.
Pengembangan E-modul berbasis Multiple Representation untuk Meningkatkan Kompetensi Literasi Kimia dan Kemandirian Belajar Siswa pada Materi Laju Reaksi Adelia, Dini; Linda, Roza; Erna, Maria
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.v9i12.5541

Abstract

In The learning process, learning media, students, educators, environment conditions and everything related to education have a reciprocal relationship that is mutually dependent on each other and mutually utilizes each other with the aim of forming character in students who think cognitively and independently. The aim of this research is to determine the level of validity and practice of e-modules based on multiple representations to increase chemical literacy in odd semester class XI high school chemistry material in accordance with the independent learning curriculum. This type of research is R&D (Presearch & Development). Where this research produces products and tests the effectiveness of the products produced. Data collection techniques were carried out through interviews, validity sheets, teacher practitioner questionnaires and student response tests. The research results found that the E-module product based on multiple representations of reaction rate subject matter was very valid in terms of material validation, media validation and practitioners by teachers in the field of chemistry studies. So, it can be used in the learning process. Thus, the product developed can help teachers convey reaction rate material in an independent curriculum.
Co-Authors ', Abdullah ', Erviyenni ', Lenni ', Nur Aini ', Rasmiwetti ', Rini ', Ristiana Abdullah Abdullah Adelia, Dini Admin Alif Aisah, Attika Nur Aisyah Aisyah Andi Dahliaty Anty Ummiyati Aprillia Dyah Suhestry Ardi, Dinda Melissa AS, suharyono Asha Aunaya La Assqiya Assqiya, Asha Aunaya La Azwendra, Yosi Baehaqi Bagus Wahyu Kuncoro Betty Holiwarni Cahyani, Atika Dwi Dedi Futra Dewi Agustina Iryani, Dewi Agustina DEWI SARTIKA DEWI SARTIKA Dewi, Pitri Rahma Dyah Koesoemawardani Dyah Koesoemawardani Dyah Putri Larassati Elva Yasmi Elva Yasmi Amran, Elva Yasmi Emriadi - Erdi Suroso Erviyenni Erviyenni Erviyenni, Erviyenni Ety Testiaty Fauzi, Fajrina Firanti, Feyges Frilla Fitriah, Nafiatul Fitriani, Wahyu Fitriatul Hasanah, Fitriatul Hadi Prayitno Hadi Prayitno, Hadi Hardiani, Vira Hasanah, Asqiatul Hasnah Hasnah Helmy Hidayat, Helmy Herdiana, Novita Herdini , Herdini Hestivik, Chelsi Ida Ayu Putu Sri Widnyani Ika, Risqa Putri Indraningtyas, Lathifa Irnov, Masithah Jimmi Copriady Johni Azmi Kuncoro, Bagus Wahyu Lenny Anwar Lisa Lestari Maharani, Ketut Oka marcella, Selly Marlisa, Lani Melatiningsih, Atri Mohd Jain Noordin Murhadi Murhadi Mursidin . Nadira, Syarifa Ningtias, Arpi Ayu Noer, Asmadi M. Novizal, Roni Nurbaiti Nuzuriah, Nuzuriah Oskar M. Manik Otik Nawansih Paramastuti, Lujeng Pratiwi, Dini Eka Putri Adita Wulandari Putri, Bella Listriani R. Usman Rery Rahmah, Amelia Kurnia Rahmatya, Okma Ramadani, Ramadani Rasmiwetti Rasmiwetti, Rasmiwetti RIBUT SUGIHARTO Rini Astuti RINI RINI Riska Riska Roza Linda Sahara, Nur Aini Samsu Udayana Nurdin Samsul Rizal Saputri, Agustina Eka Sri Haryati Sri Hayati, Sri Sri Hidayati Sri Hidayati Sri Setyani, Sri Sri Waluyo suharyono AS Suharyono Suharyono Suhestry, Aprillia Dyah Sukrisno, Sukrisno Susilawati Susilawati, Susilawati Sussi Astuti Syahrina Irya, Syahrina Syamsiana, Annisa Syarifah Syarifah, Syarifah Syukri Arief Tanto Pratondo Utomo Teguh Endaryanto Thaliarinanta, Angela Saraz Ummiyati, Anty Wildan Nur, Aditya Winanti, Diki Danar Tri Wisnu Satyajaya Yeni Yulia Sari, Yeni Yulia Yum Eryanti Yunelda, Ressi Yusup, Maulid Wahid