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All Journal Jurnal Gizi dan Pangan NUTRIRE DIAITA Bulletin of Electrical Engineering and Informatics WARTA Jurnal Kesehatan Jurnal Media Gizi Indonesia (MGI) Darussalam Nutrition Journal Ilmu Gizi Indonesia SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Journal of Community Services and Engagement GHIDZA: Jurnal Gizi dan Kesehatan TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Pontianak Nutrition Journal (PNJ) Jurnal Kesmas dan Gizi (JKG) Instructional Development Journal Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat PREPOTIF : Jurnal Kesehatan Masyarakat Journal of Applied Engineering and Technological Science (JAETS) Community Development Journal: Jurnal Pengabdian Masyarakat JURNAL ILMIAH AGRINECA Journal SAGO Gizi dan Kesehatan Poltekita: Jurnal Pengabdian Masyarakat MAHESA : Malahayati Health Student Journal Journal La Lifesci Nutriology: Jurnal Pangan, Gizi, Kesehatan Sagu Jurnal Sains dan Teknologi Prosiding University Research Colloquium Jurnal Pangan Kesehatan dan Gizi (JAKAGI) Jurnal Inovasi Pengabdian dan Pemberdayaan Masyarakat Health Research Journal of Indonesia Ranah Research : Journal of Multidisciplinary Research and Development Pontianak Nutrition Journal (PNJ) Antigen: Jurnal Kesehatan Masyarakat dan Ilmu Gizi FISIO MU: Physiotherapy Evidences Journal of Community Services and Engagement: Voice of Community (VOC) Jurnal Abdimas Kesehatan
Pramudya Kurnia
Universitas Muhammadiyah Surakarta
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PENGARUH EDIBLE COATING KITOSAN EKSTRAK DAUN ANGGUR TERHADAP VITAMIN C DAN FENOLIK SUHU RUANG Puspitasari, Threeya Andriyani; Purwani, Eni; Kurnia, Pramudya
PREPOTIF : JURNAL KESEHATAN MASYARAKAT Vol. 9 No. 2 (2025): AGUSTUS 2025
Publisher : Universitas Pahlawan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/prepotif.v9i2.46666

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ekstrak daun anggur pada edible coating berbasis kitosan terhadap kadar vitamin C dan fenolik total buah anggur merah (Vitis vinifera L.) yang disimpan pada suhu ruang selama 7 hari. Penelitian dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari empat perlakuan konsentrasi ekstrak daun anggur, yaitu 0%, 3%, 4%, dan 5%. Parameter yang diamati meliputi kadar vitamin C dan fenolik total yang diukur pada hari ke-0 dan hari ke-7 penyimpanan menggunakan metode spektrofotometri UV-Vis. Hasil analisis menunjukkan bahwa penambahan ekstrak daun anggur memberikan pengaruh yang signifikan terhadap peningkatan kadar vitamin C pada buah anggur, baik pada awal maupun akhir penyimpanan, dengan kadar tertinggi diperoleh pada perlakuan konsentrasi 5%. Sementara itu, kandungan fenolik total menunjukkan peningkatan pada konsentrasi 3% di hari ke-0, namun mengalami penurunan pada konsentrasi yang sama di hari ke-7. Analisis statistik menggunakan Two Way Anova menunjukkan adanya interaksi yang signifikan antara konsentrasi ekstrak dan waktu penyimpanan terhadap kadar vitamin C dan fenolik total. Hasil ini menunjukkan bahwa penambahan ekstrak daun anggur ke dalam edible coating berbasis kitosan efektif dalam mempertahankan kualitas nutrisi dan memperpanjang daya simpan buah anggur pada suhu ruang. Temuan ini mendukung potensi pemanfaatan bahan alami sebagai pengawet ramah lingkungan dalam industri pangan.
Development of Green Village Based on Processing of Vegetable Flour Products in Sindon Village, Boyolali District Kurnia, Pramudya; Rauf, Rusdin; Muhtadi, Muhtadi; Suranto, Suranto
Journal of Community Services and Engagement: Voice of Community (VOC) Vol. 2 No. 1 (2022)
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/voc.v2i1.1257

Abstract

Sindon Village is one of the vegetable center villages in Boyolali district. Vegetable production in the village is quite abundant, but there has not been optimal flour processing practice. The purpose of this community service activity is to improve community skills in processing flour-based vegetable products prepared for commercialization. The partners of the community service activities consisted of 3 groups, namely PKK, women farmer groups (KWT) and Aisyiyah groups. The activity begins with training in making cookies products with the addition of spinach flour. Then a spinach flour-based product processing competition was conducted. The results of the activity showed that the three partner groups were skilled at practicing the process of making spinach cookies. In the product competition, each partner group has featured its fine products. The result of the competition is the identification of flour-based vegetable products that will be continued in the commercialization process.
Si Dahsyat, Tentang Kita dan Isi Piringku: Upaya Preventif Atasi Stunting Sejak Dini di Desa Harjosari Kurnia, Pramudya; Firmansyah, Firmansyah; Sofyan, Aan; Kisnawaty, Sudrajah Warajati; Muwakhidah, Muwakhidah; Rakhma, Luluk Ria; Prawesthi, Tiva Eka; Fatimah, Fatimah; Kirana, Garda Sukma; Ariyanto, Fazri; Hani, Nur; Rahmawati, Seli Nur; Yolanda, Intania Widi; Mutiara, Intan
Jurnal Inovasi Pengabdian dan Pemberdayaan Masyarakat Vol 5 No 1 (2025): JIPPM - Juni 2025
Publisher : CV Firmos

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54082/jippm.761

Abstract

Stunting merupakan kondisi kekurangan gizi secara kronis yang ditandai dengan kondisi anak yang memiliki tinggi badan dan BB kurang dari yang seharusnya. Kondisi ini dapat berakibat buruk dalam berbagai aspek pertumbuhan dan perkembangan anak. Prevalensi stunting di Desa Harjosari sebanyak 19 anak (9%), untuk mengatasi masalah tersebut berdasarkan keterangan dari petugas kesehatan setempat perlu adanya peningkatan pengetahuan dan pemahaman sebagai upaya preventif mengatasi stunting. Sehingga kegiatan yang diadakan di Desa Harjosari ini bertujuan untuk meningkatkan pengetahuan dan pemahaman masyarakat terkait gizi sebagai upaya preventif mengatasi stunting sejak dini. Penelitian ini mengadopsi metode kualitatif dengan pendekatan deskriptif, didukung dengan temuan dari observasi, wawancara, dan diskusi interaktif yang berfokus isu stunting serta dilaksanakan di Desa Harjosari, Kecamatan Karangpandan, Kabupaten Karanganyar, pada bulan Agustus-September 2024. Total keseluruhan partisipan dalam penelitian ini sebanyak 113 partisipan, dengan rincian partisipan kegiatan Implementasi Modul Tentang Kita BKKBN di SDN 02 Harjosari 70 partisipan, kegiatan Permainan Edukatif Isi Piringku sebanyak 28 partisipan dan kegiatan Si Dashat sebanyak 15 partisipan yang keduanya dilaksanakan di Aula Balai Desa Harjosari.
PENGARUH PENAMBAHAN EKSTRA DAUN ANGGUR PADA EDIBLE CHOATING CHITOSAN 2% TERHADAP KADAR VITAMIN C DAN FLAVONOID SETELAH 7 HARI MASA SIMPAN SUHU DINGIN (4°C) BUAH ANGGUR MERAH Permata, Adinda Riska; Purwani, Eni; Kurnia, Pramudya
PREPOTIF : JURNAL KESEHATAN MASYARAKAT Vol. 9 No. 2 (2025): AGUSTUS 2025
Publisher : Universitas Pahlawan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/prepotif.v9i2.46772

Abstract

Indonesia sebagai negara tropis memiliki potensi besar dalam produksi buah-buahan, salah satunya anggur. Anggur memiliki masa simpan yang singkat, sekitar 3–6 hari pada suhu ruang yang menyebabkan kerugian pascapanen. Salah satu solusi untuk memperpanjang masa simpan dan menjaga kualitas nutrisinya adalah dengan penggunaan edible coating berbahan dasar kitosan. Kitosan memiliki kelemahan dalam menghambat uap air, sehingga perlu ditambahkan bahan antimikroba alami, seperti ekstrak daun anggur yang kaya senyawa bioaktif antimikrobia (resveratrol, flavonoid, dan fenol) dapat meningkatkan efektivitasnya.. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ekstrak daun anggur dalam edible coatingkitosan 2% terhadap kadar vitamin C dan flavonoid buah anggur merah setelah disimpan selama tujuh hari pada suhu dingin (4°C). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan empat perlakuan konsentrasi ekstrak daun anggur: 0%, 3%, 4%, dan 5%, selanjutnya disimpan pada hari ke 0 dan ke 7. Kadar vitamin C dan flavonoid dianalisis menggunakan spektrofotometri UV-Vis. Hasil menunjukkan peningkatan kadar vitamin C yang signifikan pada hari ke 0 dengan nilai tertinggi sebesar 12,62 pada konsentrasi 5% (p = 0,00). Pada hari ke 7, kadar vitamin C menurun menjadi 12,16 pada konsentrasi 5% (p= 0,00). Kadar flavonoid mengalami perubahan yang signifikan pada hari ke 0 (p = 0,37) sedangkan hari ke 7 (p = 0,01), dengan nilai tertinggi pada hari ke 0 di konsentrasi 0% sebesar 399,37 mg QE/g dan pada hari ke 7 di konsentrasi 5% 350,41 mg QE/g. Hasil analisis menggunakan Two-Way ANOVA menunjukkan bahwa konsentrasi ekstrak dan lama penyimpanan memberikan pengaruh yang signifikan terhadap kedua parameter, sedangkan interaksi keduanya hanya signifikan terhadap kadar flavonoid (p = 0,00).
Literature Review: Factors Affecting White Rice Glucose Levels Hidayati, Intan Nur; Sarbini, Dwi; Purwani, Eni; Kurnia, Pramudya
Journal La Lifesci Vol. 6 No. 2 (2025): Journal La Lifesci
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journallalifesci.v6i2.2271

Abstract

The high level of rice consumption in Indonesia is due to the belief that people have not eaten if they have not consumed white rice. Based on data from the BPS (2023), Indonesian people's rice consumption reached 31.54 million tons. The biggest content of white rice is carbohydrate content. Carbohydrates are broken down into glucose when they enter the body. White rice has higher glucose levels than brown rice, namely 25.40 per 100 grams (Diyah et al., 2018). According to Susanti & Bistara (2018), most diabetes mellitus sufferers experience hyperglycemia because they tend to consume foods with high glucose. Factors that influence white rice glucose levels are storage temperature, storage time, rice variety and cooking method. The aim of this research is to examine articles regarding factors that influence white rice glucose levels. The research method used is a literature review which examines articles from 2013-2023 of Google Scholar, Garuda, PubMed, Science Direct and Semantic Scholar with indexes Sinta 1-5 or Scopus Q1-Q4. Key words used are kadar glukosa, suhu penyimpanan, waktu penyimpanan, metode pemasakan, rice cooker, magicom, kukus, panggang, bakar, varietas beras putih, nasi putih, storage temperature, storage time, cooking method, steamed roasted, roasted grilled, white rice varieties, glucose content and white rice. Articles were selected using the PRISMA method. From the results of the literature review, it shows there is an influence of storage temperature (50%), storage time (25%), rice variety (50%) and cooking method (67%) on white rice glucose levels.
Sifat Kimia Ubi Jalar Ungu berdasarkan Lokasi Panen sebagai Bahan Pangan Fungsional Zulaekah, Siti; Widiyaningsih, Endang Nur; Kurnia, Pramudya
Prosiding University Research Colloquium Proceeding of The 20th University Research Colloquium 2025: Bidang MIPA dan Kesehatan
Publisher : Konsorsium Lembaga Penelitian dan Pengabdian kepada Masyarakat Perguruan Tinggi Muhammadiyah 'Aisyiyah (PTMA) Koordinator Wilayah Jawa Tengah - DIY

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

Abstract

Penelitian terdahulu yang telah dilakukan menunjukkan pengaruh luas panen dan perlakuan awal dalam pembuatan tepung ubi jalar ungu terhadap kandungan polifenol, kandungan antosianin dan aktivitas antioksidan. Penelitian ini bertujuan untuk menentukan pengaruh luas tanam yang berbeda dan perlakuan awal pada luas tanam yang berbeda dan perlakuan awal pada pembuatan tepung ubi jalar ungu terhadap karakteristik kimiawi. Ubi jalar ungu diperoleh dari 3 sumber yaitu Boyolali, Karanganyar dan Ngawi kemudian dibuat preparat pembuatan tepung seperti pada penelitian sebelumnya yaitu penggunaan bisulfit, pengukusan dan kombinasi bisulfit dan pengukusan. Tepung ubi ungu Teston termasuk komposisi kimia atau komponen makro. Terdapat pengaruh area panen terhadap kadar air tepung ubi jalar ungu pada berbagai perlakuan awal yang masing-masing memiliki nilai p < 0,05. Tepung ubi jalar ungu dari Karanganyar dan Ngawi menunjukkan adanya pengaruh berbagai perlakuan terhadap kadar abu dengan nilai signifikansi (p=0,005 dan p=0,006). Tepung ubi ungu asal Boyolali tidak memberikan pengaruh apapun terhadap kandungan lemak pada variasi perlakuan awal. Terdapat pengaruh lokasi panen yang bervariasi terhadap sifat kimia tepung ubi jalar ungu. Secara statistik, lokasi panen berpengaruh terhadap karakteristik kimia tepung ubi jalar ungu, termasuk kadar air, protein, pati dan amilosa.
Kadar beta karoten dan warna kue apem berbahan dari komposit tepung ubi jalar ungu dan tepung jagung: Beta carotene content and color characteristics of apem cake enriched with purple sweet potato and corn flour Fauziyyah, Salwa Danella Atiqoh; Kurnia, Pramudya; Mustikaningrum, Fitriana
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 2 (2025)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i2.6586

Abstract

Purple sweet potato and corn flours are considered promising composite alternatives to rice flour in traditional bakery products due to their higher nutritional value and potential to enhance product appearance. This study aimed to evaluate the effects of a purple sweet potato–corn flour composite on β-carotene content and color characteristics of apem cake, a traditional Indonesian steamed cake. A quantitative experimental design was employed using a Completely Randomized Design (CRD) comprising four treatment formulations with two replications. The analyzed variables included β-carotene concentration and instrumental color values (L*, a*, b*). Data were analyzed using one-way ANOVA followed by Duncan’s Multiple Range Test (DMRT) for post hoc comparisons. The results indicated that formulation B exhibited the highest lightness value (L* = 40.18; p = 0.020), demonstrating a significant improvement in brightness. The a* value (red-green axis) did not differ significantly across treatments (p = 0.090). In contrast, b* values (yellow-blue axis) decreased significantly (p = 0.002), with formulation D showing the lowest value, indicating a shift toward a bluish hue. Notably, formulation D also recorded the highest β-carotene content. The best formulation is D with the b* value of 14,3 and betacaroten at 91.71%.
Pengembangan Produk Snack Bar Berprotein Tinggi untuk Mendukung Pendidikan Keolahragaan: Kajian Kadar Protein dan Kekerasan Berbasis Tempe dan Kacang Yianarfa, Efina Rifi; Kurnia, Pramudya; Kisnawati, Sudrajah Warajati
Instructional Development Journal Vol 8, No 2 (2025): IDJ
Publisher : Universitas Islam Negeri Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/idj.v8i2.37386

Abstract

Snack Bar merupakan camilan padat energi atau protein yang terbuat dari berbagai bahan makanan yang dipadatkan dalam bentuk batang, bahan-bahan yang digunakan biasanya berupa kacang-kacangan, buah-buahan, dan sereal. Snack bar memiliki peran penting dalam mencukupi kebutuhan zat gizi serta meningkatkan performa bagi seorang atlet. Kekurangan snack bar yang ada saat ini ada pada sumber protein yang digunakan masih sangat terbatas, sehingga perlu pengembangan formula snack bar dengan mengunakan sumber protein yang lain. Penelitian ini bertujuan untuk mengetahui kadar protein dan kekerasan pada snack bar tinggi energi untuk atlet dengan bahan dasar kacang merah. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan tiga dengan perlakuan berdasarkan formulasi tempe dan kacang merah. Pada penelitian yang telah dilakukan, formulasi snack bar berbahan dasar tempe dan kacang merah (Phaseolus vulgaris L.) sebanyak formula A 75:75, formula B 100:50 dan formula C 125:25. Kadar protein dianalis dengan menggunakan metode Kjeldahl dan uji kekerasan menggunakan Texture Analyzer. Hasil uji protein perlakuan C menunjukan kadar protein tertinggi dengan rata-rata 20,49%, perlakuan B dengan rata-rata 18,61% dan sampel dengan kadar protein terendah adalah perlakuan A yaitu 15,49%. Hasil dianalisis dengan menggunakan Welch ANOVA bahwa terdapat perbedaan rata-rata kandungan protein yang signifikan (Sig. 0,11 > 0,05). Hasil uji kekerasan menunjukkan hasil rata rata pada formula A 5319g, formula B 5360g dan formula C 5388g. Hasil dianalisis dengan menggunakan Kruskal-Wallis bahwa diantara ke tiga perlakuan tidak didapatkan perbedaan signifikan (Asymp. Sig. 0,779 > 0,05).
Analisis Antosianin dan Aktivitas Antioksidan Kue Apem Komposit Ubi Jalar Ungu dan Jagung Metode pH Diferensial dan DPPHdan DPPH Sya'roni, Alfina Fauzia; Kurnia, Pramudya; Kisnawaty, Sudrajah Warajati
Nutriology : Jurnal Pangan, Gizi, Kesehatan Vol. 6 No. 2 (2025): Oktober 2025
Publisher : Program Studi Gizi, Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/nutriology.v6i2.5293

Abstract

Oxidative stress indicates an imbalance between free radicals and antioxidants, which can potentially cause health problems. This condition can be prevented through the intake of foods rich in antioxidants, including modifying local foods that use purple sweet potato flour and corn flour in Apem cakes as a composite ingredient for rice flour. The purpose of this study was to determine the effect of purple sweet potato flour and corn flour composites on anthocyanin levels and antioxidant activity in Apem cakes. The research method uses an experiment with a completely randomized design consisting of four types treatment based on the percentage of flour comparison. A: 100% rice flour; B: 15% purple sweet potato flour + 35% corn flour + 50% rice flour; C: 25% purple sweet potato flour + 25% corn flour + 50% rice flour; D: 35% purple sweet potato flour + 15% corn flour + 50% rice flour. Anthocyanin content was tested using the pH differential method, and antioxidant activity was analyzed using the DPPH method. The results of this study showed that there were significant differences in anthocyanin content and antioxidant activity between treatments, with p-values of 0.003 and 0.000, respectively. The conclusion was that the highest anthocyanin content and antioxidant activity were found in Apem Cake treatment D, which was 20.14 ppm and 70.74%.
Body Image And Nutrition Knowledge With Fast Food Consumption Habits for Student During A Pandemic Arumdani, Evania Sekar; Muwakhidah, Muwakhidah; Kurnia, Pramudya; Setyaningrum, Zulia
Prosiding University Research Colloquium Proceeding of The 15th University Research Colloquium 2022: Bidang MIPA dan Kesehatan
Publisher : Konsorsium Lembaga Penelitian dan Pengabdian kepada Masyarakat Perguruan Tinggi Muhammadiyah 'Aisyiyah (PTMA) Koordinator Wilayah Jawa Tengah - DIY

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

Abstract

During the Pandemic Period, social restrictions were imposed so that student activities were carried out online which led to a decrease in physical activity. In addition, today's youth lifestyle is often consuming fast food because it is fast, practical and there are many fast food restaurants available around them. Knowledge of low nutrition can affect the habit of consuming fast food without paying attention to the nutritional content contained in it. The impact of excessive consumption of fast food can cause various nutritional problems, one of which is being overweight. Being overweight in adolescent girls causes adolescents to feel dissatisfied with their physical appearance and will lead to negative perceptions of their own bodies. This study aims to determine the relationship between body image (body image) and nutritional knowledge with fast food consumption habits in students of the Faculty of Health Sciences, University of Muhammadiyah Surakarta. The design of this research is observational with a cross sectional approach. The sampling technique used is Simple Random Sampling with a total sample of 113 people. Body image data was obtained from a body image questionnaire with the MBSRQ (Multidimensional Body-Self Relation Questionnaire) with a total of 32 questions and nutrition knowledge data obtained from a balanced nutrition knowledge questionnaire with a total of 20 questions, and data on fast food consumption habits obtained from the Food form. Frequency Questionnaire (FFQ) for the last 3 months. This research was conducted online using a Google form that was distributed through Whatsapp groups. Analysis of the relationship between variables using the Spearman Rank test. The perception of body image is included in the negative category, namely 92.9%, the level of nutritional knowledge is included in the good category, namely 72.6% and fast food consumption habits are included in the low category, namely 59.3%. Research subjects who have a negative body image and have fast food consumption habits in the high category are 41%, and research subjects who have good knowledge and have high fast food consumption habits are 41.5%. The results of this study indicate that there is no relationship between body image (p = 0.220) and nutritional knowledge (p = 0.740) with fast food consumption habits in students of the Faculty of Health Sciences, Muhammadiyah University, Surakarta.
Co-Authors Aan Sofyan Adnan Faris Naufal Afa Risda Ziana Putri Afriana, Nerita Agus Supardi Ali Mahfudhin Alya Alvionita Sukma Ambarwani Ambarwani Ambarwani Ambarwani Ambarwani, Ambarwani Ambarwani, Ambarwani Ananta, Muhammad Satria Appannah, Geeta Aprilia Mustikaning Putri Arif Setiawan Ariyanto, Fazri Arum, Diah Pustpita Arumdani, Evania Sekar Atwal Arifin Aulia, Khairunnisa Ayu Fadillah Afifah Brillian Nur Diansari Chandra Wisnu Utomo Choirunnisa, Yumna Destyna Mahanany Devina Kemala Pratidina Dipicha Triesnaputri Kusuma Wardhani Dwi Sarbini Endang Nur Widiyaningsih Eni Purwani Evania Sekar Arumdani Fadhila, Jihan Farida Nur Isnaeni Fatimah Azzahrah fatimah Fatimah Fauziyyah, Salwa Danella Atiqoh Firmansyah Firmansyah Fitri, Anida Azkia Fitriana Mustikaningrum Frisca Destrianing Hadinagoro Hani Meilani Putri Hani, Nur Haryoto Haryoto Helmi Hidayatullah Heru Supriyono Hidayatullah, Helmi Ihsanti, Elsa Nurul Intan Nur Hidayati, Intan Nur Iwank Afifa, Salsa Jamhari Jamhari Juliana, Anik Kirana, Garda Sukma Kurnia Shinta Zulfiyani Kurnia Shinta Zulfiyani Laras Pratiwi Lestari, Retna Dewi Lintang Kurniawati Luluk Lia Rakhma Luluk Ria Rakhma M. Sholahuddin Mahanany, Destyna Maharani Purnomo, Dita Maulida Faizah Nurfajri Mochammad Imron Awalludin Mohammad Dwiki Aji Nugroho Muhammad Satria Ananta Muhtadi Muhtadi Mutalazimah Mutalazimah Mutiara, Intan Muwakhidah Muwakhidah Muwakhidah, Muwakhidah Nugroho, Mohammad Dwiki Aji Nur Achmad Nur Lathifah Mardiyati Pangastuti, Diana Permata, Adinda Riska Prawesthi, Tiva Eka Puguh Ika Listyorini Puspitasari, Threeya Andriyani Putri , Nuristiqomah Dwi Putri, Athira Salsabila Rafifah, Hasna Rahma Laelia Rahmawati, Seli Nur Rashida Farellia Az-Zahra Resthu Kirana Rifada, Anwikazahra Riska Rosita Rusdin Rauf Salsabila, Addila Sari, Rut Mila Setyaningrum Rahmawaty Setyaningrum, Zulia Siti Zulaekah Sudrajah Warajati Kisnawaty Suranto Suranto Suranto Suranto Sya'roni, Alfina Fauzia Tri Zantika Wahida, Difia Addini Nur Wardana, Agung Setya Wardhani, Dipicha Triesnaputri Kusuma Yianarfa, Efina Rifi Yolanda, Intania Widi Yumna Choirunnisa Zulia Setiyaningrum Zulia Setyaningrum