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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Industri Pertanian Bionatura Teknotan: Jurnal Industri Teknologi Pertanian Majalah Kedokteran Bandung Jurnal Keteknikan Pertanian JURNAL ILMU PERTANIAN Jurnal Penelitian Hasil Hutan Agrointek Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Teknologi Pertanian Gontor AGROTECH Science Journal Jurnal Agroindustri Jurnal Ilmiah Rekayasa Pertanian dan Biosistem INDONESIAN JOURNAL OF ESSENTIAL OIL Chimica et Natura Acta Agrin : Jurnal Penelitian Pertanian Agroindustrial Technology Journal Journal of Applied Agricultural Science and Technology Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) JURNAL ILMIAH MAHASISWA AGROINFO GALUH Journal of Industrial and Information Technology in Agriculture Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Jurnal Penelitian Hasil Hutan Abdimasku : Jurnal Pengabdian Masyarakat AgriHumanis: Journal of Agriculture and Human Resource Development Studies Perbal : Jurnal Pertanian Berkelanjutan International Journal of Science and Environment Teknologi dan Industri Pertanian Indonesia Prosiding Simposium Nasional Multidisiplin (SinaMu) Journal of Systems Engineering and Management Jurnal Penelitian Hasil Hutan

Sarifah Nurjanah

Fakultas Teknologi Industri Pertanian, Universitas Padjadjaran, Jawa Barat, Indonesia

Author-ID : 2663350

Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering 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 Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Chemical Characteristics Comparison of Palm Civet Coffee (Kopi Luwak) and Arabica Coffee Beans Ifmalinda Ifmalinda; Imas Siti Setiasih; Mimin Muhaemin; Sarifah Nurjanah
Jurnal Ilmu dan Teknologi Terapan Pertanian Vol 3 No 2 (2019): Journal of Applied Agricultural Science and Technology
Publisher : Politeknik Pertanian Negeri Payakumbuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32530/jaast.v3i2.110

Chemical characteristics of coffee are depended on types of coffee. Different types of coffee have the unique characteristic. Chemical components have significant effects on taste and aroma of brewing. Those characteristics are the result of volatile and nonvolatile components during roasting then affecting taste. Kopi Luwak has distinct chemical and taste from regular coffee. On previous research, Marcone (2004b) and Mahendratta et al. (2011) explained that quality improvement on Kopi Luwak is result of lower protein content and higher fat content compared to regular coffee. Lower protein content reduces bitter taste while higher fat content can increase body or feeling heavy. The aim of this research was to obtain information about chemical compound of Kopi Luwak and regular Arabica coffee. From this study, it can be analyzed that protein content of regular green coffee beans was 9.48%, and regular roasted bean was 11.3% while protein content of Kopi Luwak green bean was 8.8%, and its roasted bean was 10.12%. Further, caffeine content had been analyzed where regular coffee beans contained 0.70% and its roasted bean contained 0.61% while caffeine content of green bean from Kopi Luwak was 0.51%, and its roasted bean was 0.47%. pH valued was also observed where regular green bean was 6.7 and regular roasted bean was 6.9 while green bean of Kopi Luwak was 5.3 and its roasted bean 5.7. Moreover, sugar content of regular coffee beans was 1.9% and its roasted bean was 0.015% while sugar content of Kopi Luwak green bean was 1.6% while its roasted bean was 0.013%. Fat content of regular green coffee beans was 8.5% and its roasted bean was 11.7% while fat content of Kopi Luwak green bean was 9.3% and its roasted bean was 12.2%. Fatty acid content of regular coffee beans consisted of hexadecanoic acid with area 40.3%, Kopi Luwak bean was 44.3%, and octadecenoic content with area 2.46% while Kopi Luwak bean was 7.12%.

AUDIT ENERGI PROSES PENGOLAHAN TEH HITAM (CTC) DENGAN SISTEM PENGAMBILAN KEPUTUSAN METODE SPACE Muhammad Rizky Ramanda; Sarifah Nurjanah; Asri Widyasanti
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 10, No 2 (2021): Juni
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v10i2.183-192

The favorite product of black tea is tea leaf that are ground using the crush, tear and curl (CTC) method. This process able to produce the dry tea which has high quality with a strong aroma and taste, and high levels of antioxidants. This study aimed to conduct an energy analysis on the processing of black tea CTC at PTP. Nusantara VIII Rancabali to find out the steps towards efficient use of energy, opportunities and conservation efforts. The research method used is descriptive analysis method. The present paper conducted the energy audit calculations which are based on the energy consumption in each tea processing activity from the time. The calculation of energy audit was conducted from preparation of raw materials until the packaging of tea product. The results of the energy audit on the CTC black tea processing showed that for each ton of tea leaves required the energy is about 3.930,66 MJ.ton-1The greatest energy use is drying process which is at 1.424,67 MJ.ton-1 or 36,24%. The results of the analysis space was at quadrant conservative aggressive. Aggressive conservative steps that can be taken in the black tea processing are to develop activities towards energy saving, such as changing fuel from ordinary wood to wood pellets and adding or modifying machine tools so that the installed capacity of each processs to fulfill the capacity input of leaf tea. Key words: CTC, energy analysis, energy saving, processing of tea

KAJIAN PROSES PENGERINGAN PEMBUSAAN TOMAT APEL (LYCOPERSICUM PYRIFORME) DENGAN FOAM-MAT DRYING BERBANTU OVEN GELOMBANG MIKRO Nedia Cahyati Muchtarina; Asri Widyasanti; Sarifah Nurjanah
Jurnal Ilmiah Mahasiswa Agroinfo Galuh Vol 7, No 1 (2020): Januari 2020
Publisher : Universitas Galuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25157/jimag.v7i1.2690

Pada saat panen raya kebutuhan tomat tidak sebanding dengan hasil produksi yang melimpah sehingga terjadi kelebihan penawaran dan harga tomat di tingkat petani rendah. Salah satu alternatif yang dapat dilakukan untuk meningkatkan nilai jual tomat adalah mengolah tomat menjadi bubuk tomat. Bubuk dapat dibuat dengan metode pengeringan pembusaan berbantu oven gelombang mikro. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh daya yang digunakan pada pengeringan pembusaan menggunakan oven gelombang mikro terhadap rendemen bubuk tomat, laju pengeringan serta efisiensi oven gelombang mikro. Metode yang digunakan dalam penelitian ini adalah eksperimental laboratorium dengan analisis deskriptif. Penelitian ini dilakukan dengan tiga kali ulangan yang terdiri dari 3 perlakuan berdasarkan penggunaan daya pengeringan (30%, 50% dan 70%). Parameter yang dianalis adalah rendemen, laju pengeringan dan efisiensi pengeringan oven gelombang mikro. Hasil terbaik dari penelitian ini terdapat pada bubuk tomat dengan perlakuan penggunaan daya 70% tanpa penambahan putih telur untuk menghasilkan rendemen 0,58%; laju pengeringan 4,19 g/menit dan efisiensi pengeringan sebesar 48,27%.

Pengaruh Rentang Suhu Distilasi Fraksinasi Terhadap Kadar Patchouli Alcohol (PA) Pada Minyak Nilam Puji Lestari; Sarifah Nurjanah; Efri Mardawati
AgriHumanis: Journal of Agriculture and Human Resource Development Studies Vol. 1 No. 1 (2020): April 2020 (AgriHumanis: Journal of Agriculture and Human Resource Development
Publisher : Balai Pelatihan Pertanian Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46575/agrihumanis.v1i1.52

Minyak nilam adalah salah satu produk minyak atsiri yang menjadi komoditi ekspor andalan Indonesia. Kadar patchouli alcohol (PA) merupakan salah satu indikator yang menentukan kualitas minyak nilam. Minyak nilam merupakan hasil penyulingan daun tanaman nilam (Pogestemon cablin Benth). Salah satu cara untuk meningkatkan mutu minyak nilam adalah dengan mengisolasi patchouli alcohol yang terkandung didalamnya dengan menggunakan metode distilasi fraksinasi. Penelitian ini bertujuan untuk mengetahui pengaruh rentang suhu distilasi fraksinasi terhadap kadar patchouli alcohol (PA). Metode penelitian yang digunakan adalah metode eksperimen dengan analisis deskriptif. Penelitian ini dilakukan dengan rentang suhu distilasi fraksinasi dibagi menjadi 3 cut yaitu cut 1 (230-283 ℃), cut 2 (283-290 ℃) dan cut 3 (290-300 ℃). Proses distilasi menggunakan mesin B/R Instrument Spinning Band Distillation System Model 36-100 yang terintegrasi dengan komputer. Pengamatan yang dilakukan adalah kadar patchouli alcohol (PA) pada masing-masing rentang suhu distilasi fraksinasi. Pengukuran kadar patchouli alcohol (PA) menggunakan GC-MS. Hasil uji GC-MS menunjukkan bahwa terjadi peningkatan antara minyak awal dan setelah minyak dilakukan proses distilasi fraksinasi. Minyak nilam awal memiliki kadar patchouli alcohol sebesar 25,16%. Hasil menunjukkan bahwa fraksi yang memiliki kadar patchouli alcohol yang tertinggi pada cut 3 yaitu 90,38%.

The Effects of Solvent Ratio and Extraction Time on Physicochemical Characteristics of Stevia Leaf Liquid Extract Using Microwave Assisted Extraction Method Asri - Widyasanti; Agnes Klarasitadewi; Sarifah Nurjanah
Jurnal Agroindustri Vol. 12 No. 2 (2022): November 2022
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.12.2.86-95

Stevia (Stevia rebaudiana Bertoni) is one of the natural sweeteners which contains low calories and can be used as a substitute for sugar. The objective of this study was to determine the effects of solid-solvent ratio and extraction time on the physicochemical characteristics of stevia leaf liquid extract using microwave-assisted extraction. The observed characteristics were yield of extraction, total soluble solids content, specific gravity, and color. The method used in this research was a laboratory experiment with descriptive analysis using 3 different extraction times, which were 4, 5 and 6 minutes. The solid-solvent ratio used in this study was 3 levels, which were 1:30; 1:35 and 1:40 (g/ml). The result of this study indicated that extraction variations with a solid-solvent ratio of 1:30 (gml) and extraction time of 6 minutes produced the best total soluble solid contents 2oBrix and the highest specific gravity namely 1.0068, meanwhile, extraction variations with the solid-solvent ratio of 1:40 (g/ml) and extraction time of 4 minutes produced the best yield of extraction 87.95%.

Optimisasi Tekanan dan Nisbah Refluks pada Pemurnian ∆-Guaiena Minyak Nilam (Pogostemon cablin) secara Distilasi Fraksional Rahmi Rahmawati; Sarifah Nurjanah; Efri Mardawati
Jurnal Ilmu Pertanian Indonesia Vol. 27 No. 4 (2022): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.27.4.614

Patchouli oil is one of Indonesia's important essential oils as an export commodity. Δ-Guaiene is one of the terpenes in the oil, which is shown to have antimicrobial activity against some fungi and bacteria. Thus, the production of δ-guaiene needs to be optimized. This study aims to determine the appropriate pressure and reflux ratio for the fractional distillation process that isolates the highest δ-guaiene content. The experiment used the response surface method. The pressure of the fractional distillation process and reflux ratio were: 1;10; 20 mmHg; and 5:1; 20:1; 35:1. The temperature ranged from 270‒272°C. Various pressure did not give different yields, except at a pressure of 1 mmHg that resulted in 4% yield and δ-guaiene content of 20.46%; both conditions were optimum. The δ-guaiene was characterized for the density, refractive index, distillate formation rate, distillation time, residual mass, and electrical energy requirements, which were 0.9519, 1.5027, 4 mL/min, 1 minute, 6.31 g, and 6.0477 kW/h, respectively. The lower the reflux ratio, the faster the distillation process; the faster the processing time, the lower the energy requirement; and the higher the ratio of reflux, the purer the percentage of the δ-guaiene. The optimum process was reached as the reflux ratio was lower, where the yield and δ-guaiene content were the highest, and the processing time was faster. Keywords: δ-guaiene, fractional distillation, patchouli oil, reflux pressure, RSM

Uji Aktivitas Antibakteri Minyak Akar Wangi Metode Penyulingan Uap Terhadap Escherichia coli dan Pseudomonas aeruginosa Dina Aprilia; Sarifah Nurjanah; Elazmanawati Lembong
Teknotan: Jurnal Industri Teknologi Pertanian Vol 16, No 2 (2022): TEKNOTAN, Agustus 2022
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jt.vol16n2.7

Indonesia adalah salah satu negara penghasil minyak atsiri terbesar di dunia. Salah satu tumbuhan yang dapat menghasilkan minyak atsiri yaitu akar wangi. Kegunaan minyak akar wangi tidak jauh dengan kegunaan minyak atsiri pada umumnya, yaitu dapat dimanfaatkan sebagai bahan baku obat-obatan dan kosmetik. Selain itu, minyak atsiri dari tanaman akar wangi juga berpotensi berperan sebagai antioksidan dan antibakteri karena mengandung senyawa terpenoid yaitu eremophilane, eudesmane, dan nootkatone. Penelitian ini bertujuan untuk mengetahui aktivitas antibakteri minyak akar wangi terhadap Escherichia coli ATCC 25922 dan Pseudomonas aeruginosa ATCC 27853. Metode yang digunakan pada penelitian ini yaitu metode difusi sumuran untuk mengetahui diameter daya hambat dengan beberapa konsentrasi minyak akar wangi (20%, 40%, 60%, 80%, dan 100% v/v). Kontrol positif yang digunakan adalah meropenem, sedangkan kontrol negatif yang digunakan adalah n-heksana. Hasil penelitian menunjukan bahwa nilai diameter daya hambat terbesar terdapat pada konsentrasi 80% untuk E. coli dengan nilai DDH 3,89 mm dan 20% untuk P. aeruginosa dengan nilai DDH 20,61 mm. Oleh karena itu, dapat disimpulkan bahwa pada minyak atsiri akar wangi terdapat aktivitas antibakteri terhadap E.coli dan P. aeruginosa. Kata kunci: antibakteri; diameter daya hambat; minyak atsiri akar wangi; escherichia coli; pseudomonas aeruginosa

Penyulingan Minyak Atsiri Jahe Merah (Zingiber officinale var. Rubrum) Menggunakan Metode Hidrodistilasi dengan Variasi Waktu Penyulingan Agil Firhan Iskandar; Sarifah Nurjanah; S Rosalinda; Farah Nuranjani
Teknotan: Jurnal Industri Teknologi Pertanian Vol 17, No 1 (2023): TEKNOTAN, April 2023
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jt.vol17n1.7

Jahe merah memiliki banyak manfaat dan salah satunya adalah sebagai bahan baku dalam pembuatan minyak jahe yang dapat dihasilkan melalui proses hidrodistilasi dimana prosesnya dipengaruhi oleh beberapa faktor, satu diantaranya adalah waktu penyulingan. Tujuan penelitian ini adalah untuk mengetahui pengaruh variasi waktu penyulingan terhadap karakteristik fisikokimia minyak atsiri jahe merah sesuai dengan SNI 06-1312-1998 yang mengatur standar dari produksi minyak jahe. Metode penelitian yang digunakan adalah eksperimental laboratorium dengan menggunakan Rancangan Acak Lengkap (RAL). Perlakuan terdiri dari variasi waktu penyulingan, yaitu perlakuan (2 jam), (3 jam), (4 jam), (5 jam) dan (6 jam). Parameter yang diuji adalah rendemen, sisa pelarut, warna, aroma, bobot jenis, indeks bias, dan bilangan asam. Hasil penelitian menunjukkan bahwa variasi waktu penyulingan memiliki pengaruh nyata terhadap nilai rendemen dengan nilaI signifikansi sebesar 0,000 dan juga terhadap nilai bilangan asam dengan nilai signifikansi sebesar 0,039. Variasi waktu penyulingan tidak memiliki pengaruh nyata terhadap nilai sisa pelarut, bobot jenis, dan indeks bias karena nilai signifikansinya lebih besar dari taraf signifikansi 0,05. Perlakuan terbaik terdapat pada perlakuan P3 (4 jam) karena menghasilkan minyak atsiri jahe merah dengan rendemen yang tinggi sebesar 1,55 ± 0,020 % dan memiliki warna kuning dan aroma khas jahe, serta memenuhi mutu SNI 06-1312-1998 dan memiliki warna kuning dan aroma khas jahe, serta memiliki mutu sesuai dengan mutu SNI 06-1312-1998 lebih baik dibandingkan perlakuan P4 dan P5. Kata kunci: hidrodistilasi; jahe merah; minyak atsiri; waktu penyulingan

Pengaruh Suhu Pengeringan Terhadap Mutu Teh Cascara dari Kulit Kopi Arabika (Coffea arabica) Arinda Nur Ariva; Asri Widyasanti; Sarifah Nurjanah
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 12, No 1 (2020): Vol. (12) No. 1, April 2020
Publisher : Agricultural Faculty

One of the biggest plantation export commodities is coffee, with the number of products increasing every year. Arabica coffee (Coffea arabica) is the most widely produced in West Java with average production 9,736 tons from 2014 - 2018. The by-product of coffee production resulting in water and soil pollution due to high moisture content and polyphenol content which is toxic to soil. Reduction of coffee pulp waste could be done by making animal feed and cascara tea. The purpose of this study was to determine the effect of drying temperature using a convection oven on the characteristics of cascara tea quality. The drying temperatures used were 35 °C, 40 °C, 45 °C, 50 °C, and 55 °C. The research method used a laboratory experiment with descriptive analysis. The result showed that the difference in drying temperature could affect the characteristics of cascara tea quality. The best treatment was 45 °C of drying temperature with total yield was 6,61 ± 0,06 %, moisture content was 6,5705 ± 0,0272 % (w/w), ash content was 8,2107 ± 0,3195 % (w/w), polyphenol content was 14,2828 ± 0,2086 % (w/w). The organoleptic test result showed commercial cascara was ranked first with taste’s score was 3 (neutral), flavor’s score was 3 (neutral), and color’s score was 4 (like).

Pengaruh Konsentrasi Minyak Kelapa Murni (Virgin Coconut Oil) dan Minyak Jarak (Castor Oil) terhadap Sifat Fisikokimia dan Organoleptik Sabun Mandi Cair Asri Widyasanti; Shayana Junita; Sarifah Nurjanah
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 9, No 1 (2017): Vol.(9) No.1, April 2017
Publisher : Agricultural Faculty

VCO contains of lauric acid that perform to smooth and to moisturize the skin. Castor oil has ricinoleic acid that serves to protect the skin. Therefore, both of the oil are suitable to be the raw material for liquid soap making. This study aimed were to produce a liquid soap, to determine the exact concentration of VCO and castor oil for liquid soap and to find out the effect of VCO and Castor Oil concentrations to the characteristics of liquid soap. The method used was laboratory experimental method with descriptive analysis. The treatments in this study were A =concentrations of VCO 100 %, B = concentrations of VCO 80 % and castor oil 20 %, C = concentrations of VCO 50 % and castor oil 50 %, D = concentrations of VCO 20 % and castor oil 80 %, and E = concentrations of castor oil 100 %, from 200 gram soap base. The parameter observed for liquid soap included chemical properties, physical properties of soap, and organoleptic test. The result shows that all treatments complies the requirement SNI 06-4085-1996. The formula of liquid soap with treatment B was revealed as the best product with 0.01 % of total alkali content, pH value of 9.16 , specific gravity 1.06, and total plate count 5colonies/g. This technology process of natural liquid soap production with the VCO and castor oil could be develop and apply in industrial scale.

Co-Authors Abdullah Md Zain Abil Fadila Ade Moetangad Kramadibrata Agil Firhan Iskandar Agnes Klarasitadewi Ahmad Thoriq Ainina, Nurul Akbar Hanif Dawam Abdullah, Akbar Hanif Dawam Anas Bunyamin Andina, Dwita Putri Andri Permana Annissa Ramadhanti Arinda Nur Ariva Asri Widyasant Asri Widyasanti Atiek Rostika Noviyanti Azizah, Ise Wafiq Bambang Nurhadi Boy Macklin Pareira Prawiranegara Budhi Indrawan David S. Marpaung Dedy Prijatna Dina Aprilia Dwi Merita Rosi Dwita Putri Andina E Gumbira-Sa’id - Efri Mardawati Eki Dwiyan Saputra Elazmanawati Lembong Ema Komalasari Etty Riani Fakhira, Qonita Raihani Fany Trihapsoro Farah Nuranjani Farah Nuranjani Fathia Salsabila Emmaputri Fawaiz, Husni Syamil Fitry Filianty Galih Adhi Respati Gumbira-Sa'id, E Handarto HARYONO Haryono Haryono Haryono Haryono Hilman Syaeful Alam Huda Nurul Quddus Ibrahim A. I. Ifmalinda Ilham Fajri Imas Siti Setiasih Indira Lanti Kayaputri Intan Aprilia Irene June Sidabutar Irmayanti, Maya Isti Sulistiani Jeremia Kristian Khaswar Syamsu Khaswar Syamsu - Kurnia, Ina Laily Rizki Safira Lita Fitriyani Khairunisa M. Ade Moetangad Kramadibrata Maya Damayanti Mimin Muhaemin Mochammad Rizal Mochammad Rizal Muhammad Gilang Ramadhan Muhammad Rizky Ramanda Muhammad Saukat Nadyah Rachma Dewi Namira, Tiara Nedia Cahyati Muchtarina Nedia Cahyati Muchtarina Nissa, Rossy Choerun Novia Dwi Anggraeni Nur Oktavia Benedicta Nuranjani, Farah Nurfauziah, Isni Nurpilihan Bafdal Nurul Ainina Nurul Ainina Pirdani Nur Fitri Prisilia Ratna Setyaningrum Puji Lestari Pusponegoro, Annisa Putri, Farinissa Deliana QurratuÃ¢Â€Â™ain, Yona Rahmawati, Rahmi Reza Permana Aji Rienoviar Rienoviar Rienoviar, Rienoviar Rifki Amrullah Rizika Wulandari Rizky Mulya Sampurno Rizqi Putri Fathoni Rosalinda, Sari Roshita Ibrahim Rudi Adi Saputra Ruth Anggia Assyera S Rosalinda S. Rosalinda S. Rosalinda S. Rosalinda S. Rosalinda, S. S.Rosalinda Rosalinda Salman Hafidz Sarinarulita Rosalinda Sekar Widyaningrum Selly Harnesa Putri Septianti, Nur Alifa Shayana Junita Sudaryanto Zain Sudaryanto Zain Sudaryanto Zain Sudaryanto Zain Suprihatin - Suprihatin Suprihatin Thoriq, Ahmad Tio Febriananda Tita Rialita Totok Herwanto Totok Pujianto Totok Pujiyanto Wahyu Daradjat Wahyu Kristian Sugandi Widyaningrum, Sekar Yati B Yuliyati Yati B. Yuliyati Yeyen Nurhamiyah, Yeyen Yona Qurratu’ain Zahrah Eza Arpima Zhaqqu Ilham Alhafidz Zulfaa Irbah Zain ‪Irna Dwi Destiana

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