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All Journal JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Jurnal AGROTEKNOLOGI Agrointek agriTECH Jurnal Agroindustri Jurnal Penelitian Pertanian Terapan Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Industria: Jurnal Teknologi dan Manajemen Agroindustri Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Kurawal - Jurnal Teknologi, Informasi dan Industri Jurnal ABDINUS : Jurnal Pengabdian Nusantara Darmabakti : Junal Pengabdian dan Pemberdayaan Masyarakat Jurnal Industri Pariwisata International Journal on Food, Agriculture and Natural Resources (IJFANRES) Journal of Food Engineering Factory Jurnal Industri, Manajemen dan Rekayasa Sistem Industri Jurnal Penelitian Sains dan Teknologi Indonesia
Ida Bagus Suryaningrat
Prodi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Jember
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Social Sciences Other

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OPTIMALISASI BEBAN KERJA PADA INDUSTRI MAKANAN MENGGUNAKAN METODE WORKLOAD ANALYSIS (Studi Kasus pada UD. MR-Jember) Ida Bagus Suryaningrat; Nita Kuswardhani; Ninik Rizky Hastuti
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 9 No 2 (2021): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (311.53 KB) | DOI: 10.29303/jrpb.v9i2.219

Abstract

UD. MR adalah salah satu industri di Kabupaten Jember yang memproduksi makanan tradusional suwar-suwir. Saat ini, UD. MR sedang mengalami kekurangan pekerja akibat beberapa pekerja yang mengundurkan diri dari pekerjaan. Para pekerja tampak kelelahan dalam menyelesaikan pekerjaannya dikarenakan beban kerjanya yang semakin bertambah. Hal ini merupakan indikasi dari tingginya beban kerja yang diterima para pekerja. Proses produksi di UD. MR juga masih menggunakan alat-alat manual sehingga sangat membutuhkan tenaga manusia. Akibatnya, cukup banyak terdapat kesalahan yang dilakukan oleh para pekerja, seperti pencampuran rasa yang ditambahkan kurang merata, bentuk suwar-suwir yang tidak seragam dan kemasan yang kurang rapi. Tujuan penelitian yaitu mengukur beban kerja dari pekerja dan menentukan jumlah tenaga kerja optimal di UD. MR. Metode penelitian yaitu WLA (Workload Analysis). WLA adalah suatu metode untuk mengukur beban kerja yang diterima pekerja selama melakukan pekerjaannya. Metode WLA membutuhkan data hasil perhitungan persentase produktif, Performance Rating dan Allowance. Hasil penelitian menunjukkan berdasarkan Workload Analysis, beban kerja dari pekerja di bagian pemasakan, pencetakan, pemotongan, dan pengemasan 2 termasuk dalam beban kerja tinggi. Sedangkan pekerja di bagian pengemasan 1 termasuk dalam beban kerja normal. Jumlah pekerja yang optimal pada bagian pengemasan 1 sebanyak 10 orang, pengemasan 2 sebanyak 6 orang dengan tambahan insentif sebesar Rp 20.200 per orang per bulan, pemasakan sebanyak 2 dengan tambahan insentif sebesar Rp 477.490 per orang per bulan, pencetakan sebanyak 1 orang dengan tambahan insentif sebesar Rp 202.150 per orang per bulan dan pemotongan sebanyak 2 orang dengan tambahan insentif sebesar Rp 85.150 per orang per bulan.
ANALISIS RISIKO PENGEMBANGAN WISATA KULINER TIRTA AGUNG DI KABUPATEN BONDOWOSO Winda Amilia; Andrew Setiawan Rusdianto; Ida Bagus Suryaningrat; Rendra Chriestedy Prasetya; Nadie Fatimatuzzahro; Hadi Sampurna; Rokhani Rokhani; Laksmi Indreswari; Dadin Gilang Pranata; Thabed Tholib Baladraf
Jurnal Industri Parawisata Vol 6, No 1 (2023): JULY
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/pariwisata.v6i1.1219

Abstract

Pandemi Covid-19 melumpuhkan berbagai sektor salah satunya pariwisata. Hal ini berdampak terhadap mobilitas masyarakat sehingga banyak ditemui wisata yang tutup, seiring membaiknya keadaan saat ini mulai banyak ditemui wisata yang mulai dibuka kembali, salah satu tempat wisata yang dibuka adalah wisata kuliner Tirta Agung. Wisata kuliner Tirta Agung merupakan kawasan rekreasi yang terdiri dari kolam renang, wisata kuliner, dan pemandangan. Wisata kuliner Tirta Agung kawasan rekreasi terbaik yang dimiliki Kabupaten Bondowoso. Tujuan penelitian ini adalah untuk memberikan rekomendasi kepada pengelola kawasan Wisata Tirta Agung terkait dengan kesehatan dan keselamatan wisatawan. Penelitian dimulai dengan pengumpulan data primer melalui wawancara wisatawan menggunakan kuesioner dan data sekunder. Selanjutnya dilakukan pengolahan data menggunakan metode House of Risk (HOR) yang terdiri dari dua fase. Fase pertama dilakukan identifikasi sumber dan kejadian risiko serta dilakukan perhitungan pada nilai Risk Priority Number dan Risk Potential Number. Data yang sudah didapatkan lalu dianalisis pada HOR fase kedua sehingga dapat tercipta strategi mitigasi risiko bagi pelaku wisata. Hasil menunjukkan terdapat 7 agen risiko yang diprioritaskan yaitu tidak adanya pemeriksaan awal, luas lahan yang sempit, jam operasional yang panjang, meja dan kursi tidak steril, tidak tersedianya mesin EDC, rendahnya kesadaran karyawan dan rendahnya kesadaran pengunjung. Dari agen risiko yang ditemukan, didapatkan 4 strategi penanganan antara lain pengecekan terkait kondisi kesehatan pengunjung, perawatan aksesoris, penyampaian aturan yang berlaku kepada pengunjung, dan mempertegas kebijakan yang ada terhadap setiap pengunjung dan karyawan wisata.
PERANCANGAN SISTEM PERAWATAN KOMPONEN V-BELT PADA SISTEM TRANSMISI DENGAN METODE RCM DAN MVSM (STUDI KASUS PT PERKEBUNAN SENTOOL ZIDAM V/BRAWIJAYA JEMBER) Gray Miller Damanik; Siswoyo Soekarno; Ida Bagus Suryaningrat
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 9, No 4 (2020): Desember 2020
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v9i4.287-296

Abstract

Sistem pemeliharaan  pada PT Perkebunan Sentool Zidam V/Brawijaya yaitu breakdown maintenance. Proses produksi sering mengalami gangguan akibat kerusakan mesin dan rendahnya efisiensi perawatan. Peningkatan efisiensi perawatan dapat dilakukan dengan pemetaan aliran nilai pemeliharaan (MVSM) dan metode Reilability Centered Maintenance (RCM). Aktivitas pemeliharaan menggunakan metode RCM merumuskan jadwal pergantian optimal pada komponen V-Belt yaitu 437,4 hari (V-Belt penghantar daya ke penggerak), 527,386906 hari (V-Belt penghantar daya ke mesin finishing), 557,73 hari (V-Belt penghantar daya ke mesin penghancur), 557,73 hari (V-Belt transmisi penghantar daya ke mesin six in one), dan 500,05 hari (V-Belt transmisi penghantar daya ke mesin GT). Aliran pemeliharaan mesin dengan metode MVSM  memberikan dampak positif dengan meningkatnya efisiensi perawatan mesin menjadi 36,43%. Hasil penelitian ini memberikan beberapa rekomendasi yaitu penerapan 5S, perbaikan standart operational procedure (SOP), pelatihan dan pembinaan tenaga kerja, serta pembelian suku cadang sebelum terjadi kerusakan.
ANALISIS RISIKO KECELAKAAN KERJA DENGAN METODE RULA DAN OWAS PADA INDUSTRI TAHU Suryaningrat, Ida Bagus; Wibowo, Yuli; Sari, Bella Yusita
Jurnal Agroindustri Vol. 13 No. 2 (2023): November 2023
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.13.2.190-201

Abstract

The stembel tofu industry is a micro business located in Stembel Village, Gambiran District, Banyuwangi Regency. The industry was founded in 2000 until now. The workforce in this tofu industry is 10 workers. In the tofu industry, it employed enough labor starting from the production process to distribution which means as a service provider. Tofu shaping activities were carried out by workers manually using human power. Activities that were carried out continuously can cause the risk of musculoskeletal disorders in workers. The used of the Nordic Body Map questionnaire identified workers experiences in the process of tofu making process. The OWAS and RULA methods were implemented to evaluate and analyze worker activities that caused injuries to musculoskeletal disorders. Some of the activities in the tofu shaping process included the flattening of the fabric sheet, the stage of taking lumps of tofu, pressing, reversing I and II, transferring the printed product to cutting, and cutting the tofu. From the seven activities, the results of calculating the OWAS and RULA methods were high risk at the stage of collecting tofu lumps, pressing, and cutting tofu with an OWAS score obtained a level 4 score and a RULA risk level score of 4. The analysis results showed that some worker postures caused musculoskeletal risk so that need to be repaired. The suggestion for improving work posture was to design a tool in the form of a tofu lump retrieval tool and a tofu mold tool to reduce risk of musculoskeletal injuries to the workers.
Improving efficiency in green tea production time using lean manufacturing approach with value stream mapping: A case study at PT Candi Loka [Perbaikan efisiensi waktu produksi teh hijau menggunakan pendekatan produksi ramping dengan value stream mapping: Studi kasus di PT Candi Loka] Purnomo, Bambang Herry; Suryaningrat, Ida Bagus; Rachman, Ilham Aulia
Jurnal Teknologi & Industri Hasil Pertanian Vol 29, No 2 (2024): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v29i2.132-143

Abstract

Green tea production activities at PT Candi Loka indicated a time-consuming, which caused process efficiency to be less than optimal. Process efficiency improvements must be made to increase company competitiveness and consumer satisfaction. This research aimed to analyze the efficiency of green tea production time at PT Candi Loka by identifying the processing time required in each production activity, including the time consumption and formulating recommendations for improvement using a lean manufacturing approach using the VSM (Value Stream Mapping) method. There were 30 activities in 6 processes consisting of receiving raw materials, withering, rolling, drying, and packaging. Identification of value streams using the PAM (Process Activity Mapping) tool produced 9 Value added (VA) activities, 19 Necessary but Non-Value Added (NNVA) activities, and 2 Non-Value Added (NVA) activities in the form of delays in the withering and drying processes. In the current state map analysis, the production lead time value was 315.286 seconds. Recommended improvements to eliminate delays in the withering process were to set up the rotary panner machine earlier and increase the number of supervisors, while to eliminate delays in the drying process were to implement a piece rate system. Increasing efficiency was also carried out by improving NNVA activities by adding weighbridge facilities and using a conveyor system. The future state map proposed by implementing recommended improvements resulted in an increase in production time efficiency to 222.356 seconds and an increase in the process cycle efficiency value from 58.95% to 84.85%.
Pengembangan Sistem Monitoring Proses Distribusi Tomat Menggunakan Internet of Things (IoT) Suryaningrat, Ida Bagus; Darmawan, Adam Hegi; Amilia, Winda; Suryadharma, Bertung
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 12 No 1 (2024): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jrpb.v12i1.445

Abstract

Technological developments are used to provide product quality assurance and provide goods and services to consumers. Product quality is a condition related to the product, where the product could meet the needs and satisfaction of consumers. Product quality assurance, could be supported from raw materials, processes to distribution. This condition requires a tool that is able to control or monitor agricultural products by utilizing technology, namely the Internet of Things (IoT) using temperature, humidity, vibration, carbon dioxide (CO2) sensors and GPS that is able to show the location when the distribution process takes place in real time. The purpose of this study was to design and performance monitoring tools for temperature, humidity, vibration, carbon dioxide (CO2) and location during the distribution process. The results of the field test showed that the GPS sensor was able to show the location in real time according to the delivery route. The results of recording the highest temperature data was 30.8°C and the lowest temperature was 27.8°C, while the lowest humidity was 80% RH and the highest was 94% RH. The recording results from the SW-420 sensor showed that 51.04% for small vibration, 19.79% for medium vibration, and 28.64% for large vibration. The recording results from the MQ-2 sensor was able to show the carbon dioxide value around the tomatoes, with the lowest carbon dioxide with the value of 10% and the highest with the value of 23%.
Analisis Keberlanjutan Agroindustri Ikan Lemuru (Sardinella sp.) (Studi Kasus di Kecamatan Puger, Kabupaten Jember) Purnomo, Bambang Herry; Wibowo, Yuli; Suryaningrat, Ida Bagus; Novijanto, Noer; Suryadharma, Bertung; Fahmi, Achmadi Anwarul Anwarul
JURNAL AGROTEKNOLOGI Vol 18 No 1 (2024)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v18i01.43903

Abstract

The capture fisheries agroindustry faces serious business sustainability threats in the future, both from economic, resource, environmental, technological and social aspects. Lemuru fish (Sardinella sp.) based agroindustry in Puger District, Jember Regency also faces a similar threat. This research aims to analyze the sustainability of the lemuru fish processing business and provide recommendations for improving its sustainability. The analytical method used is Rapfish (Rapid Appraisal for Fisheries), while the recommendations are prepared descriptively. The results of the analysis show that the Lemuru agro-industry sustainability index is in the less sustainable category with a score of 42.61. The environmental dimension has the lowest index value in the bad category, followed by the social and technological dimensions which are categorized as less sustainable, while the resource and economic dimensions are categorized as quite sustainable. Efforts to improve the environmental dimension can be made by organizing mentoring programs to develop environmental management efforts. For the social and technological dimensions, technological guidance, management and horizontal diversification of processed lemuru waste can be carried out into various innovative products. Keywords: capture fisheries, lemuru, sustainability analysis, Rapfish
Product Quality Analysis of Pia Edamame Using Quality Function Deployment Method Suryaningrat, Ida Bagus; Amilia, Winda; Mayasari, Feby Rianti; Rusdianto, Andrew Setiawan
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 9, No 2 (2020)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2020.009.02.4

Abstract

AbstractPia edamame attracts consumers as a typical food of Jember Regency. However, its development involves a high level of competition because of various types and quality of similar products with competitive prices. It then improves the opportunities for consumers in selecting the product according to their expectations to meet the satisfaction. Pia edamame of Said's Roti (SR), therefore, needs to develop its product to achieve high competitiveness as a typical food of Jember. This study aims to know the consumers attributes requirements and strategies to improve the competitive predominance of pia edamame SR. One of the methods used to assess and interpret consumer expectation is Quality Function Deployment (QFD). Application of QFD in this research, in the context of the process of quality improvement of pia edamame SR, provides various important information regarding consumer expectations and requirement. The results show that the goal values of attributes for consumer demand on packaging and flavor variant of pia edamame SR have not met the target, thus require improvement. Besides, the value of benchmarking was lower than its two competitors on the several technical responses. Hence, pia edamame SR requires a planning of competitive strategies by improving packaging and increasing the flavor variant.Keywords: pia edamame, quality, Quality Function Deployment, strategy AbstrakPia edamame sebagai makanan khas Jember memiliki daya tarik tersendiri bagi para konsumen. Potensi tersebut mengakibatkan tingginya tingkat persaingan antar pelaku bisnis serta munculnya berbagai macam produk sejenis dengan mutu dan harga yang bersaing. Hal tersebut memberikan peluang pada konsumen untuk lebih selektif memilih produk sesuai dengan selera dan kebutuhannya, sehingga konsumen mendapatkan kepuasan tersendiri. Oleh karena itu, pia edamame Said’s Roti (SR) perlu terus dikembangkan agar mampu bersaing di pasar sebagai makanan ciri khas Kabupaten Jember. Tujuan penelitian ini adalah untuk mengetahui atribut kebutuhan yang diinginkan oleh konsumen serta mengetahui strategi yang perlu dilakukan untuk meingkatkan keunggulan bersaing pia edamame SR. Salah satu metode yang dapat digunakan untuk menilai dan menerjemahkan keinginan konsumen adalah metode quality function deployment (QFD). Penerapan QFD pada penelitian ini terkait dengan proses peningkatan kualitas pia edamame SR yang dapat memberikan berbagai macam informasi penting mengenai kebutuan dan keinginan konsumen. Hasil penelitian menunjukkan bahwa nilai goal atribut kebutuhan konsumen terhadap kemasan dan varian rasa pia edamame SR belum mencapai target sehingga perbaikan harus dilakukan pada kedua atribut tersebut. Nilai benchmarking pia edamame SR juga masih di bawah kedua pesaingnya pada beberapa respon teknis sehingga diperlukan perancangan strategi bersaing pia edamame SR dengan memperbaiki kemasan dan menambah varian rasa.Kata kunci: kualitas, pia edamame, Quality Function Deployment, strategi
Pemberdayaan Masyarakat Dalam Pembangunan Pariwisata Desa Gadingan yang Berkelanjutan Amilia, Winda; Fatimatuzzahro, Nadie; Suryaningrat, Ida Bagus; Suryadharma, Bertung; Permana Shita, Amandia Dewi
Darmabakti : Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 5 No 01 (2024): Darmabakti : Junal Pengabdian dan Pemberdayaan Masyarakat
Publisher : Lembaga Peneliian dan Pengabdian Masyarakat (LPPM) Universitas Islam Madura (UIM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31102/darmabakti.2024.5.01.149-154

Abstract

Tourism is a human activity that utilizes natural resources for recreational needs. It is without considering long term sustainability can damage nature and be detrimental to human life. Gadingan Village in Situbondo Regency is building a spring tourist destination called Gadingan Mas. Pokdarwis efforts in the construction of Gadingan Mas are constrained by the lack of public awareness to preserve the environment , which is indicated by the use of springs for toilet activities by some communities and the disposal of garbage around waterways. The principle of sustainability in the triple bottom line was adopted by socializing the development of clean Gadingan Mas tourism, so that it is useful and brings profit to the community. The method of implementation is by counseling the importance of maintaining environmental health, socializing environmental sanitation to the community around tourism and providing hygiene facilities. The results of the activity show the use of cleaning facilities that show awareness and cleanliness. The sustainability of Gadingan Mas tourism is supported by public awareness of cleanliness which encourages an increase in the number of tourists in Gadingan mas tourism.
ANALISIS RISIKO RANTAI PASOK AGROINDUSTRI TAPE SINGKONG DI KABUPATEN BONDOWOSO (STUDI KASUS UD. TAPE MANIS MEKAR MADU): ANALISIS RISIKO RANTAI PASOK AGROINDUSTRI TAPE SINGKONG DI KABUPATEN BONDOWOSO (STUDI KASUS UD. TAPE MANIS MEKAR MADU) Suryaningrat, Ida Bagus; Wibowo, Yuli; Zamronie, Achmad
Jurnal Agroindustri Vol. 14 No. 2 (2024): November 2024
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.14.2.237-249

Abstract

Risiko rantai pasokan adalah kerugian yang diakibatkan oleh kejadian di industri dan dapat berdampak negatif pada setiap tahap produksi, mulai dari perolehan bahan mentah hingga pengiriman barang jadi ke klien. Tujuan dari penelitian ini untuk mengetahui rantai pasok usaha dagang. Risiko rantai pasok dalam penelitian ini dapat dikategorikan dari mengidentifikasi struktur rantai pasok di UD. Tape Manis Mekar Madu, mengidentifikasi risiko rantai pasok di UD. Tape Manis Mekar Madu dan menentukan penilaian risiko rantai pasok paling tinggi di UD. Tape Manis Mekar Madu serta menyusun rekomendasi strategi penanganan risiko rantai pasok di UD. Tape Manis Mekar Madu. Dalam metode ini menggunakan pendekatan referensi operasional rantai pasokan (SCOR) diterapkan untuk melakukan analisis struktur rantai pasokan, pendekatan House of Risk fase 1 dan metode House of Risk fase 2 masing-masing digunakan untuk mengidentifikasi risiko rantai pasokan dan menghasilkan rekomendasi risiko. Hasil penelitian menggunakan metode rumah risiko fase 1 menunjukkan bahwa UD. Tape Manis Mekar Madu mengalami kejadian risiko dengan nilai severity 4 adalah kulit singkong tidak bersih terkelupas. Sedangkan untuk sumber risiko yang memiliki nilai paling tinggi adalah tidak memiliki opsi supplier dengan nilai occurrence 5. Untuk penerapan strategi mitigasi pada UD. Tape Manis Mekar Madu PA1 (Mencari supplier bahan baku yang berkualitas) memiliki nilai ETD tertinggi yakni 2781. Hal ini karena strategi mudah diterapkan. Sedangkan yang strategi penanganan PA9 (Melakukan penyewaan transportasi) memiliki nilai ETD terendah 474. Karena strategi ini sulit diterapkan sehingga memerlukan biaya tambahan penyewaan untuk mengatasi satu risiko.
Co-Authors . Djumarti Agnes Agustin, Agnes Agus Susanta Andi Eko Wiyono, Andi Eko Andrew Setiawan R Andriani, Windy Nur Aulia Briliantina Baladraf, Thabed Tholib Bertung Suryadarma Bertung Suryadharma, Bertung Brilliantina, Aulia Dadin Gilang Pranata Darmawan, Adam Hegi Dhifa Ferzia Dinda Paramudita Djoko Soemarno Ega Daniati EKA RURIANI Elida Novita Emi Kurniawati Erina Rezky A Fahmi, Achmadi Anwarul Anwarul Fatimah Fatimah Ferry Julio Prabowo Fiqih Faresa Firdaus Gita Elena Amasari Gray Miller Damanik Hadi Sampurna Handayani, Essa Tri Herry Purnomo Herry Purnomo, Bambang Idah Andriyani Indah Kurniawati Isman Hadi Subhan Jamalia Ulfa, Erlin Laksmi Indreswari Laksmi Indreswari Latifatul Karimah Liesia Hanagari Mahardika, Nidya Shara Mayasari, Feby Rianti Mela Eriana Firlanarosa Miftahul Choiron Mita Lutfifatima Puspitawati Nadia Putri Irkhana Nadie Fatimatuzzahro Nadie Fatimatuzzahro Nidya Shara Mahardika Ninik Rizky Hastuti Nita Kuswardhani Noer Novijanto Noer Novijianto Novitha Herawati Nur Faidah Nuriah, Santi Permana Shita, Amandia Dewi Pranata, Dadin Gilang Putri Ayu Rosalia Rachman, Ilham Aulia Ragil Ismi Hartanti Ramadhan, Rizqi Dhia Rendra Chriestedy Prasetya Rendra Chriestedy Prasetya Rika Dwi Kurniaputeri Rokhani Rokhani Rokhani Rokhani Rusdianto, Andrew Setiawan Safitri, Putri Listia Sampurna, Hadi Sari, Bella Yusita Sawindra, Vania Melyssa Shinta Syafrina Endah Hapsari Siswoyo Soekarno Soni Sisbudi Harsono Sukrisno Widyotomo Surya Cahyadi Suwasono, Sony Thabed Tholib Baladraf Triana Lindriati Uswatun Kasanah Viko Nurluthfiyadi Ni’maturrakhmat Wimbi Rendra Winda Amilia Winda Amilia Wiwik Febriyanti Yuli Wibowo Yuliyana, Ida Alfi Zamronie, Achmad