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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 Jurnal Ilmiah STOK Bina Guna Medan 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 Ranah Research : Journal of Multidisciplinary Research and Development Pontianak Nutrition Journal (PNJ) Physical Therapy Journal of Indonesia 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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Analisis Perbedaan Kadar Lemak, Total Padatan dan Kecepatan Leleh Es Krim Buah Naga Merah (Hylocereus Polyrhizus) dari Bahan Krimmer yang Berbeda Fadhila, Jihan; Kurnia, Pramudya; Sofyan, Aan
Ghidza: Jurnal Gizi dan Kesehatan Vol. 9 No. 2 (2025): December
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/k0fjwj20

Abstract

Ice cream quality is determined by the fat content, total salids and melting speed which mutally affect the texture, softness and stability of the product. Fat acts as a texture former and air stabilizer, while high total solids can improve the structure and slow down the melting process. The use of vegetable creamer based on dietary fiber such as inulin can maintein the viscosity and stability of the emulsion without increasing the fat content significantly. The cremaer ingredients used in this study were fiber crème, coconut milk and UHT (Ultra High Temperature) milk as a control. The purpose of this study was to copare the composition of differences in fat content, total solids and melting speed of ice cream from different main ingredients. This study is an experimental study using a Completely Randomized Design (CRD) with 3 formulas and 2 replications. The average results of the fat content analysis in coconut milk (6.32%), UHT milk (2.53%) and fiber crème (8.74%). The average results pf total solids analysis in coconut milk (54.76%), UHT milk (53.63%) and fiber crème (54.57%). The results of the analysis on the melting speed of ice cream melted perfectly for 30 minutes. The fat content was analyzed using the Mojonnier modification method, showing that the highest fat content was found in fiber crème with a value that had met the Indonesian National Standard (SNI) namely the minimum limit of 5% with the resultd of the analysis p = 0.018 incadicating a difference in a fat content in the creamer variants. The resultd of total solids and melting speed of dragon fruit ice cream showed a p value >0.05, which means there was no sinificant difference between the variations in the use of creamer ingredients. The conlusion of the ingredients for fat content, total slids and melting speed of ice cream that meets SNI standards is fiber crème.
Optimalisasi Kandungan Lemak dan Serat Pangan pada Snack Bar Berbasis Tempe dan Kacang Merah: Sumber Energi Tinggi untuk Atlet Wahida, Difia Addini Nur; Kurnia, Pramudya; Mustikaningrum, Fitriana
Ghidza: Jurnal Gizi dan Kesehatan Vol. 9 No. 2 (2025): December
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/23jnwy86

Abstract

Due to the intensity of physical activity performed, athletes have higher energy and nutrient requirements than the general public. Snack bars are one option to help athletes meet their high energy needs. This Snack bar is made from main ingredients such as tempeh, red beans, crispy rice, and honey. This study aims to identify the content of dietary fiber and fat in snack bars made from tempeh and red beans. The experimental study was conducted using three formulations of snack bars, namely formulation a: tempe 34.69%: red beans 26.53% (tempe 85 g, red beans 65 g, rice crispy 25 g), formulation B: tempe 30.61%: red beans 30.61% (tempe 75 g, red beans 75 g, rice crispy 25 g), formulation C: tempe 26.53%: red beans 34.69% (tempe 65 g, red beans 85 g, crispy rice 25 g). The results of this study the highest fat content in the snack bar substitution of tempeh and red beans is formula A with a yield of 13.37% and the highest total dietary fiber content in formula C with a yield of 7.09%. There is an effect of tempe and red bean substitution on fat content with one Way ANOVA test results p=0.000. The effect of tempe and red bean substitution on total dietary fiber content with one Way ANOVA test value p=0.000. The highest fat content is formula A with a yield of 13.37% and the highest dietary fiber content in formula C with a yield of 7.09%.
Substitusi Modifikasi Pati Biji Nangka dan Bekatul terhadap Serat Pangan dan Aktivitas Antioksidan pada Mie Kering Salsabila, Addila; Kurnia, Pramudya; Purwani, Eni
Ghidza: Jurnal Gizi dan Kesehatan Vol. 9 No. 2 (2025): December
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/9bdgmx34

Abstract

This study aims to evaluate the effect of substituting composite flour made from modified jackfruit seed starch and rice bran flour on the dietary fiber content and antioxidant activity of dried noodle products. Jackfruit seed starch was modified using the autoclaving-cooling method, a physical technique designed to enhance the functional properties of starch, such as thermal stability, resistance to digestion, and increased resistant starch content. On the other hand, rice bran flour was utilized as a source of insoluble fiber and bioactive compounds such as γ-oryzanol and phenolic acids, which are known for their antioxidant properties. The two ingredients were combined in a 1:1 ratio to produce composite flour, which was then substituted into the noodle formulation at levels of 5%, 10%, and 15% of the total flour used. The final noodle products were analyzed for insoluble, soluble, and total dietary fiber content using a multi-enzyme method, as well as antioxidant activity using the DPPH assay. The results indicated a significant increase (p<0.05) in dietary fiber content and antioxidant activity with higher substitution levels. The 15% substitution treatment yielded the best results, with total dietary fiber content of 6.86% and antioxidant activity of 33.70%. This study demonstrates that the combination of modified jackfruit seed starch and rice bran flour holds great potential as a sustainable and nutritious functional ingredient in healthier dried noodle formulations.
Multipurpose Incubator Based on Microcontroller System With Distance Monitoring Feature Case Study For Crackers Drying Supriyono, Heru; Juliana, Anik; Supardi, Agus; Kurnia, Pramudya; Ananta, Muhammad Satria; Nugroho, Mohammad Dwiki Aji; Hidayatullah, Helmi
Journal of Applied Engineering and Technological Science (JAETS) Vol. 7 No. 1 (2025): Journal of Applied Engineering and Technological Science (JAETS)
Publisher : Yayasan Riset dan Pengembangan Intelektual (YRPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37385/jaets.v7i1.7604

Abstract

Most available commercial incubators are considered not appropriate for certain food processing such as for crackers drying and also considerably expensive. Besides, they do not have distance monitoring and control features. The objective of this article is to present the development process of an incubator prototype which has distance monitoring and control feature built based on the components commercially available in the market involving  traditional stove-based oven, electric heater, DHT22 temperature sensor, ESP8266 microcontroller, buzzer, and LCD OLED display. The incubator was equipped with the Blynk platform of a smartphone for distance control and monitoring. The functional test results showed that the developed incubator works well as expected. The calibration testing results suggested that temperature measurement by using the developed system has inaccuracy of 0.34% when compared to measurement by using a commercial thermometer. To validate its function in actual condition, the incubator was used for drying rice crackers. The rice crackers were dried at the temperature of 70  with a duration of 5 hours. It can be observed that the drying result by using the developed incubator was comparable to that of drying by direct sunlight on a sunny day with a duration of 16 hours.
KEKERASAN, KERAPUHAN DAN DAYA TERIMA KUKIS YANG DIBUAT DARI SUBSTITUSI TEPUNG BIJI MANGGA (Mangifera indica L.) Kurnia, Pramudya; Zulfiyani, Kurnia Shinta
SAGU Vol. 22 No. 1 (2022): SAGU Journal – Agri. Sci. Tech., Maret, 2022, Vol. 21 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

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

Abstract

The basic ingredients of food will affect the physical quality, including texture. Mango seed flour is one of the ingredients that has a fairly high carbohydrate, which is 69.77% and has the potential to be processed into food products, such as cookies. The purpose of this study was to determine the texture of cookies, i.e. hardness and fracturability, as well as the acceptability of cookies made from mango seed flour substitution. Type of this research was an experiment with a completely randomized design and the percentage of mango seed flour substitution is 0%, 5%, 10%, 15%. Texture was tested using texture analyzer and acceptability was obtained from the assessment of 40 panelists. The hardness data were analyzed using the Kruskal Wallis test. The results showed that the p-value of the hardness parameter was 0.372 and the p-value was 0.472. The acceptability test data were analyzed using the Kruskal Wallis test followed by Duncan’s test with the result that the p value for all parameters (i.e. color, aroma, taste, texture and overall) were <0.05 so that the use of mango seed flour had significant effect on all parameters of preference. Substitution with 5% mango seed flour becomes the product that has no significant different from the use of 100% wheat flour.
Pemberdayaan masyarakat Desa Kaligentong berbasis olahan produk singkong kingkong Muhtadi Muhtadi; Suranto Suranto; Pramudya Kurnia; Chandra Wisnu Utomo
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 8, No 4 (2024): December
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v8i4.28132

Abstract

AbstrakKegiatan pengabdian masyarakat dilakukan di desa kaligentong dengan melibatkan mitra sasaran yaitu mitra-1 Kelompok Tani Marsudi Utomo, Mitra-2 Kebun Bibit Desa (KBD) Suharno dan Mitra-3 Ibu-Ibu PKK di Desa Kaligentong. Permasalahan yang dihadapi Mitra-1 keterbatasan perluasan lahan, sulitnya pengairan pembibitan, pengembangan pemasaran bibit. Untuk mitra-2 hasil pertanian masih dijual bahan baku mentah, petani singkong belum menjadi pilihan usaha, ketrampilan pasca panen masih rendah. Mitra-3 dengan masalah ketrampilan pengolahan bahan singkong masih rendah, kemampuan pengemasan produk yang dihasilkan masih lemah, rendahnya kentrampilan dalam pemanfaatan diversifikasi produk oalahan. Tujuan pengabdian ini membantu dalam pemanfaatan dan pengelolaan potensi unggulan lokal bagi pengembangan desa sntra produksi olahan singkong menuju swasembada pangan dan ekonomi. Adapun metode yang digunakan adalah Community Development, sebagai pendekatan pemberdayaan berorientasi pada pengembangan masyarakat sebagai subyek pembangunan, dan keterlibatan secara langsung dalam berbagai kegiatan pengabdian yang akan dilaksanakan. Tahapan pemberdayaan: sosialisasi, pelatihan, implementasi teknologi, pendampingan pemberdayaan dan keberlanjutan. Adapun sasaran mitra memiliki potensi yang dapat dikembangakan, dimana KDB Suharno memiliki peluang untuk meningkat dalam pengadaan bibit dan penjualan bibit berbagai singkong dan bibit tanaman lainnya, demikian pula mitra-2 memiliki potensi pemanfaatan lahan yang luas untuk tanaman singkong dan olahan aneka singkong dan budidaya tanaman lainnya. Mitra-3 Ibu ibu PKK memiliki potensi dalam peningkatan ekonomi, ketahanan pangan dan wirausaha mandiri pengadaan aneka olahan berbasis singkong yang menjadi desa wisata, desa produk olahan singkong. Hasil kegiatan telah dicapai permasalahan mitra dapat diselesaikan, melalui tahapan yang dilaksanakan, mulai bibit meningkat jumlahnya, ekonomi kelompok petani meningkat dan olahan diversifikasi produk dapat dikembangkan. Kata kunci: pemberdayaan, masyarakat; singkong kingkong; budidaya; olahan. AbstractCommunity service activities were carried out in Kaligentong village involving target partners, namely partner-1 Marsudi Utomo Farmers Group, Partner-2 Suharno Village Nursery (KBD) and Partner-3 PKK Women in Kaligentong Village. The problems faced by Mitra-1 are limited land expansion, difficulty in irrigation of nurseries, development of seed marketing. For partner-2 agricultural products are still sold as raw materials, cassava farmers have not yet become a business option, post-harvest skills are still low. Mitra-3 has problems with skills in processing cassava ingredients which are still low, the ability to package the products produced is still weak, and skills in utilizing diversified processed products are still low. The aim of this service is to assist in the utilization and management of local superior potential for the development of villages in the center of processed cassava production towards food and economic self-sufficiency. The method used is Community Development, as an empowerment approach oriented towards community development as the subject of development, and direct involvement in various service activities that will be carried out. Empowerment stages: socialization, training, technology implementation, empowerment assistance and sustainability. The target partners have potential that can be developed, where KDB Suharno has the opportunity to increase in the procurement of seeds and sales of various cassava seeds and other plant seeds, likewise partner-2 has the potential to utilize large areas of land for cassava plants and various processed cassava and plant cultivation other. Mitra-3 PKK mothers have the potential to improve the economy, food security and independent entrepreneurship in procuring various cassava-based products which can become tourist villages and villages for processed cassava products. The results of the activities have been achieved, partner problems can be resolved, through the stages implemented, starting from the number of seeds increasing, the economy of farmer groups increasing and processed product diversification can be developed. Keywords: community empowerment; kingkong cassava; cultivation; processed
Incubator with food object detection based automatic heating process using internet of things technology Supriyono, Heru; Supardi, Agus; Kurnia, Pramudya; Nugroho, Mohammad Dwiki Aji; Ananta, Muhammad Satria; Hidayatullah, Helmi
Bulletin of Electrical Engineering and Informatics Vol 15, No 2: April 2026
Publisher : Institute of Advanced Engineering and Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11591/eei.v15i2.11297

Abstract

Conventional incubators for heating food generally can be operated manually by both its temperature level and heating duration. This condition provides risk that the food will be heated inappropriately both at its temperature level and heating duration which in turn can decrease food quality. The objective of this article is to develop an incubator for heating food which is equipped with a food object detection based automatic heating process and using internet of things (IoT) technology for distance monitoring and control, which detects the type of food and heating it automatically at both temperature level and duration. The incubator was developed using components available in the market including GY-906-DCI sensor, OV5647 camera, Raspberry Pi 4, NodeMCU microcontroller, and Telegram bot. Testing results showed that the developed incubator system was able to detect food types in real-time, as well as automatically set temperature and incubation time parameters based on it. It was able to maintain a stable incubation temperature, with an average error of 2.74% and a temperature deviation of 1.23 °C. The developed incubator potentially improves safety and user convenience where the food is heated properly both at its temperature level and heating duration.
Pengaruh Substitusi Tepung Pisang Kepok Pada Produk Cookies Kacang Tanah Terhadap Kadar Serat Kasar Dan Kadar Gula Reduksi Serta Uji Kesukaan Pada Atlet Sepakbola Izra Firmansyah; Nur Lathifah Mardiyati; Pramudya Kurnia
Jurnal Ilmiah STOK Bina Guna Medan Vol 14 No 2 (2026): JURNAL ILMIAH STOK BINA GUNA MEDAN (IN-PRESS)
Publisher : Sekolah Tinggi Olahraga dan Kesehatan Bina Guna

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55081/jsbg.v14i2.5985

Abstract

Tingginya kebutuhan energi pada atlet sepakbola yang melakukan aktivitas intensitas tinggi, sehingga memerlukan asupan makanan selingan yang praktis, bergizi, dan mampu menyediakan energi secara stabil. Cookies merupakan salah satu produk pangan yang digemari masyarakat, namun umumnya rendah serat. Oleh karena itu, dilakukan inovasi dengan memanfaatkan bahan lokal berupa tepung pisang kepok untuk meningkatkan nilai gizi, khususnya serat. Penelitian ini bertujuan untuk mengetahui pengaruh substitusi tepung pisang kepok terhadap kadar serat kasar, kadar gula reduksi, dan tingkat kesukaan pada Cookies kacang tanah. Metode yang digunakan adalah penelitian eksperimental dengan Rancangan Acak Lengkap (RAL) yang terdiri dari empat perlakuan tingkat substitusi tepung pisang kepok, dilakukan di laboratorium dengan pendekatan kuantitatif melalui analisis kimia dan uji organoleptik. Hasil penelitian menunjukkan bahwa substitusi tepung pisang kepok berpengaruh terhadap karakteristik kimia dan sensoris produk. Kadar Gula reduksi menunjukkan pola tidak linear, meningkat pada substitusi 15% dan 30%, kemudian menurun pada 45%. Kadar serat kasar tidak meningkat secara konsisten, dengan nilai tertinggi pada perlakuan kontrol, namun seluruh perlakuan tetap mengandung serat dalam kisaran 3–4%. Uji organoleptik menunjukkan bahwa semua perlakuan berada pada kategori netral hingga agak disukai, dengan perlakuan tanpa substitusi paling disukai, namun substitusi hingga 45% tidak menurunkan penerimaan secara signifikan. Secara keseluruhan, Cookies dengan substitusi tepung pisang kepok berpotensi sebagai pangan fungsional berbasis bahan lokal yang mendukung kebutuhan energi dan kesehatan pencernaan atlet sepakbola. Kata Kunci : Tepung Pisang Kepok, Cookies Kacang Tanah, Kadar Serat Kasar, Kadar Gula reduksi, Uji Kesukaan Atlet Sepakbola.
Hubungan Ketahanan Pangan Keluarga dengan Status Gizi Balita di Kecamatan Selo, Boyolali Resthu Kirana; Luluk Lia Rakhma; Pramudya Kurnia
INSOLOGI: Jurnal Sains dan Teknologi Vol. 5 No. 2 (2026): April 2026
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/insologi.v5i2.7903

Abstract

Household food security serves as a fundamental determinant of child nutritional outcomes, with under-five children being particularly susceptible to growth impairment due to inadequate dietary intake. This cross-sectional study investigated the association between household food security and the nutritional status of children residing in Selo Subdistrict, Boyolali Regency, an upland agrarian area with horticultural production dominance classified under disaster-risk zone (KRB III). A total of 108 households were recruited through proportional random sampling. Food security was evaluated using the Household Food Insecurity Access Scale (HFIAS), while nutritional status was assessed based on height-for-age z-scores (HAZ) according to WHO and Indonesian Miniktry of Health standards. Chi-square analysis was applied for bivariate testing. Findings revealed that 51.9% of participating households were food insecure and 48.1% of children exhibited stunted growth. A statistically significant relationship was identified between household food security status and stunting incidence (p = 0.002; OR = 3.431; 95% CI: 1.553–7.581), indicating a substantially elevated stunting risk among children from food-insecure households compared to their food-secure counterparts. These findings underscore that food insecurity in mountainous agricultural settings is not solely a matter of food availability, but critically involves constrained access to high-quality, diverse foods—particularly animal-sourced proteins. Consequently, efforts to address stunting must prioritize improvements in dietary quality and variety.
Pengaruh Subtitusi Tepung Daun Kelor (Moringa Oleifera) terhadap Kadar Zat Besi dan Vitamin C Crackers Devina Kemala Pratidina; Sudrajah Warajati Kisnawaty; Pramudya Kurnia
INSOLOGI: Jurnal Sains dan Teknologi Vol. 5 No. 2 (2026): April 2026
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/insologi.v5i2.7967

Abstract

An increase up to 50% in blood volume during pregnancy leads to a heightened demand for vitamin C and iron, which are essential for supporting erythrocyte formation and facilitating iron absorption. One plant rich in vitamins A, B, C, and bioavailable iron is Moringa leaves. Moringa leaf flour can be utilized as a substitute ingredient in various food products, including crackers. This study was conducted to examine the effect of substituting Moringa oleifera leaf flour on the iron and vitamin C content of cracker products. An experimental research design was employed using a Completely Randomized Design (CRD) with four substitution levels. Analytical methods were carried out using ICP-OES and HPLC for iron and vitamin C content. The Kruskal-Wallis test and the Mann-Whitney test were utilized to analyze the data obtained from the study. The results indicate that the incorporation of Moringa leaf flour has a significant effect on the iron and vitamin C content of crackers (p ≤ 0.05). Iron content increased at 10% and 15% substitution levels, then decreased at 20% substitution. Vitamin C content decreased as moringa leaf flour substitution increased, from 0.44 mg at 0% substitution to 0.16 mg at 20% substitution. The decrease in vitamin C content was due to high-temperature baking, which caused damage, and exposure to oxygen during molding, triggering oxidation. The iron and vitamin C content in the cracker products was significantly influenced by the substitution of moringa leaf flour.
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 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, Nur Haryoto Haryoto Heru Supriyono Hidayatullah, Helmi Ihsanti, Elsa Nurul Intan Nur Hidayati, Intan Nur Iwank Afifa, Salsa Izra Firmansyah Jamhari Jamhari Juliana, Anik Kirana, Garda Sukma 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 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 Zulfiyani, Kurnia Shinta Zulia Setiyaningrum Zulia Setyaningrum