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Utami Sri Hastuti
Universitas Negeri Malang
Religion Agriculture, Biological Sciences & Forestry Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Earth & Planetary Sciences Education Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Library & Information Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Physics Public Health Social Sciences Veterinary Other

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Kajian Kualitas Nata de Nira Siwalan (Borassus flabelliver L.) dengan Variasi Macam Gula dalam Beberapa Konsentrasi sebagai Materi Handout Biologi Kelas XII MAN Pamekasan Chandra Kirana; Utami Sri Hastuti; Endang Suarsini
Proceeding Biology Education Conference: Biology, Science, Enviromental, and Learning Vol 13, No 1 (2016): Prosiding Seminar Nasional XII Biologi
Publisher : Universitas Sebelas Maret

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The purpose of this study include: (1) analyze the quality of nata de sap of palm with a wide variety and concentration of sugar in terms of weight and fiber content nata; (2) develop a handout materials for students of class XII Biotechnology MAN Pamekasan based on research results; and (3) analyze the quality of handouts developed as the implementation of research results. The research method there are two stages of experiment and development. Research conducted at the Laboratory of Microbiology Faculty UM Malang in January-March 2013. The results showed that: (1) there is a wide influence on the quality of sugar palm sap nata de nata either by weight or fiber content; (2) No effect of sugar concentration on the quality of nata de sap siwalan both based on the weight of nata and fiber content; (3) handout Biotechnology has been eligible for use in helping Biology teaching and learning activities in MAN Pamekasan with excellent qualifications based on an assessment by experts validator Microbiology and excellent materials based on an assessment by experts validator teaching materials.Keywords:        nata de nira siwalan, quality, research based handout
PENGARUH MEDIUM AIR CUCIAN BERAS TERHADAP KECEPATAN PERTUMBUHAN MISELIUM BIAKAN MURNI JAMUR TIRAM PUTIH Sugeng Handiyanto; Utami Sri Hastuti; Sitoresmi Prabaningtyas
Proceeding Biology Education Conference: Biology, Science, Enviromental, and Learning Vol 10, No 2 (2013): Seminar Nasional X Pendidikan Biologi
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Biakan murni Jamur tiram putih(Pleurotus ostreatus var. florida) merupakan pembibitan tahap pertama yang berperan sangat penting dalam budidaya jamur tiram. Pertumbuhan miselium biakan murni jamur tiram putih membutuhkan karbohidrat, protein, mineral dan vitamin. Air cucian  beras berpotensi sebagai medium biakan jamur tiram putih karena mengandung karbohidrat, protein, mineral, dan vitamin yang dibutuh-kan dalam pertumbuhan jamur tiram putih. Penelitian ini bertujuan untuk: 1) menguji pengaruh medium air cucian beras dalam beberapa konsentrasi terhadap kecepatan pertumbuhan miselium jamur tiram putih; 2) menentukan konsentrasi medium air cucian beras terbaik yang menghasilkan kecepatan pertumbuhan miselium paling tinggi. Penelitian ini dilakukan di laboratorium Mikrobiologi, jurusan Biologi FMIPA Universitas Negeri Malang pada bulan Februari-April  2013. Jenis penelitian ini ialah penelitian eksperimental. Rancangan yang digunakan ialah Rancangan Acak Lengkap (RAL) dengan perlakuan macam konsentrasi  air cucian beras 0% (sebagai  kontrol negatif), 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, 100%, dan medium Potato Dekstrose Agar  (sebagai kontrol positif) yang diulang sebanyak tiga kali. Pengukuran diameter koloni dilakukan pada hari ke-4, hari ke-7 dan hari ke-10 setelah inokulasi. Diameter koloni diukur berdasarkan rerata diameter koloni dengan arah horisontal dan vertikal. Kecepatan pertumbuhan miselium diperoleh dengan cara menghitung selisih diameter akhir dengan diameter awal kemudian dibagi rentang hari.Data  kecepatan pertumbuhan miselium dianalisis dengan menggunakan Analisis Varians Tunggal 5% dan dilanjutkan dengan uji Beda Nyata Terkecil (BNT) 5%.Hasil penelitian ini menunjukkan bahwa: 1)  terdapat perbedaan pengaruhmacam konsentrasi medium air cucian beras terhadap kecepatan pertumbuhan miselium jamur tiram putih; 2) konsentrasi medium air cucian beras terbaik ialah konsentrasi 90% yang menghasilkan kecepatan pertumbuhan miselium jamur tiram putih paling tinggi. Perlakuan kontrol positif dengan medium PDA menghasilkan diameter koloni lebih kecil dibandingkan diameter koloni pada perlakuan medium air cucian beras konsentrasi 90%. Kata Kunci:air cucian beras, kecepatan pertumbuhan, biakan murni, jamur tiram
Identifikasi dan Uji Kemampuan Hidrolisis pada Bakteri Amilolitik dan Proteolitik yang Diisolasi dari Wadi, Makanan Khas Kalimantan Tengah Hesti Nur Choirunnisa; Ria Yustika Sari; Utami Sri Hastuti; Agung Witjoro
Proceeding Biology Education Conference: Biology, Science, Enviromental, and Learning Vol 14, No 1 (2017): Proceeding Biology Education Conference
Publisher : Universitas Sebelas Maret

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Wadi is a sort of traditional foods that made of fish from Dayak tribe in Central Kalimantan. Wadi is made bythe addition of salt and lumu. People make wadi as a supply of side dishes during difficult seasons of fish andstock for farming, hunting, or collecting forest products. In wadi, there are several bacteria species that capablein degrading amylum and protein. The bacteria capability in amylum and protein degradation can be determinedby calculating the hydrolysis index. The aims of this study is to: (1) identify the amylolytic bacteria andproteolytic bacteria species from wadi, (2) determine the amylum and protein hydrolysis index on eachamylolytic bacteria and proteolytic bacteria species isolated from wadi, and (3) determine the amylolyticbacteria and proteolytic bacteria species that have the highest hydrolysis index. This research is descriptiveexplorative research. The research results showed that: (1) there were four isolates of amylolytic bacteriaisolated from wadi, i.e: Enterobacter agglomerans, Pseudomonas fluorescens, Acinetobacter baumannii, andMicrococcus varians, and there were five species of isolated proteolytic bacteria from wadi, i.e: Enterobacteragglomerans, Pseudomonas fluorescens, Nitrococcus mobilis, Acinetobacter baumannii, and Micrococcusvarians, (2) the amylum hydrolysis index of Enterobacter agglomerans is 3.77; on Pseudomonas fluorescensis 3.00; on Acinetobacter baumannii is 4.16; and on Micrococcus varians is 7.23. The protein hydrolysis indexof Enterobacter agglomerans is 3.22; on Pseudomonas fluorescens is 2.25; on Nitrococcus mobilis is 1.67; onAcinetobacter baumannii is 3.42; and on Micrococcus varians is 3.45, (3) Micrococcus varians has the highestamylum, i.e: 7.23 and protein hydrolysis index is 3.45.
ISOLASI DAN IDENTIFIKASI MIKOFLORA KAPANG KONTAMINAN PADA KUE PIA YANG DIJUAL DI KOTA MALANG Utami Sri Hastuti; Yulia Venicreata Dipu; Mariyanti Mariyanti
Proceeding Biology Education Conference: Biology, Science, Enviromental, and Learning Vol 8, No 1 (2011): Prosiding Seminar Nasional VIII Biologi
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ABSTRAK Kue pia merupakan salah satu macam makanan yang cukup dikenal oleh masyarakat. Kue pia yang tidak langsung dikonsumsi, seringkali disimpan selama beberapa hari oleh para konsumen. Lama waktu penyimpanan dapat mempengaruhi kerusakan kue pia akibat aktivitas kapang kontaminan. Hal ini dapat mengakibatkan kue pia ditumbuhi oleh kapang, sehingga tidak layak dikonsumsi. Penelitian ini bertujuan untuk : 1) mengetahui spesies-spesies kapang kontaminan yang tumbuh pada kue pia; 2) mengetahui kualitas mikrobiologi kue pia yang disimpan selama 5 x 24 jam berdasarkan Angka Lempeng Total (ALT) koloni kapang. Sampel kue pia diperoleh dari toko kue di kota Malang. Sebelum diberi perlakuan sampel kue pia disimpan dalam botol selai steril selama 5 x 24 jam. Sampel kue pia sebanyak 10 gram dihaluskan dan dilarutkan dalam 90 ml larutan air pepton 0,1% sehingga diperoleh suspensi dengan tingkat pengenceran 10-1. Kemudian suspensi diencerkan lagi dalam larutan air pepton 0,1% secara bertahap sehingga diperoleh suspensi dengan tingkat pengenceran 10-2, 10-3, 10-4, 10-5, 10-6. Suspensi pada masing-masing tingkat pengenceran diinokulasikan pada medium Cazpek Agar (CA) sebanyak 0,1 ml dan diinkubasikan pada suhu 250C selama 7 x 24 jam. Perlakuan sampel dilakukan dalam 3 ulangan. Selanjutnya dilakukan penghitungan Angka Lempeng Total (ALT) koloni kapang pada kue pia yang disimpan selama 5 x 24 jam dan penentuan kualitas mikrobiologi kue pia berdasarkan ALT koloni kapang kemudian dirujukkan pada ketentuan dari DIRJEN POM ; selain itu dilakukan pula isolasi, deskripsi ciri-ciri morfologi dan mikroskopis, serta identifikasi terhadap tiap-tiap spesies kapang kontaminan yang tumbuh pada medium lempeng CA. Hasil penelitian ini menunjukkan bahwa : 1) terdapat 11 spesies kapang kontaminan dalam sampel kue pia, yang termasuk dalam 6 genus, yaitu : Penicillium, Aspergillus, Fusarium, Cladosporium, Trichoderma, Eurotium, dan ordo khusus Mycelia sterilia.; 2) ALT koloni kapang dalam sampel kue pia yang disimpan selama 5 x 24 jam ialah 1,7 x 105 cfu/gram sampel. Hal ini menunjukkan bahwa sampel kue pia yang disimpan selama 5 x 24 jam tidak layak dikonsumsi.   Kata kunci: Mikoflora, kapang kontaminan, kue pia.
Identifikasi dan Penentuan Indeks Hidrolisis Protein pada Bakteri Proteolitik dari Tanah Mangrove di Margomulyo, Balikpapan Utami Sri Hastuti; Febriani Sarwendah Asri Nugraheni; Putri M. Al Asna
Proceeding Biology Education Conference: Biology, Science, Enviromental, and Learning Vol 14, No 1 (2017): Proceeding Biology Education Conference
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Mangrove has a function as a physical protector of the seashore and also play a role as a habitat of various typesof aquatic fauna. The decaying mangrove stems contain vegetable protein and mixed with animal proteinderived from dead animals in mangrove soil. Proteolytic bacteria play a role in the process of proteindegradation into more simple and soluble compounds. This research aims to: 1) identify species of proteolyticbacteria in mangrove soil, 2) count the Protein Hydrolysis Index on each species of proteolytic bacteria, 3)determine the most potential proteolytic bacteria species to decompose the protein. Soil samples were takenfrom 10 points of mangrove area Margomulyo, Balikpapan. After that, soil samples were diluted in 10-1 to 10-10 and 0,1 mL of each level dilution is inoculated to the NA medium, incubated at 37°C for 1 x 24 hours. Eachcolony sorts were isolated, identified and determined the proteolytic bacteria isolates, then the ProteinHydrolysis Index on the Skim Milk Agar medium were count. The research results showed that: 1) there are 7species of proteolytic bacteria from mangrove soil, 2) the Protein Hydrolysis Index of each species ofproteolytic bacteria ranged from 1.62 to 2.94, and 3) Vibrio parahaemolyticus is the most potential proteolyticbacteria with the Protein Hydrolysis Index is 2,94
KETAHANAN SIMPAN IKAN KEMBUNG LELAKI (Rastreiliger canagurta) MELALUI PERPADUAN FERMENTASI DAUN SELADA DAN BIJI KEPAYANG Permata Ika Hidayati; Utami Sri Hastuti; M. Ainur Yaqin
Proceeding Biology Education Conference: Biology, Science, Enviromental, and Learning Vol 8, No 1 (2011): Prosiding Seminar Nasional VIII Biologi
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ABSTRAK Ikan Kembung Lelaki (Rastreiliger canagurta) merupakan salah satu spesies ikan yang banyak disukai oleh masyarakat karena mempunyai rasa gurih, daging tidak terasa asin dan tekstur yang tidak mudah hancur jika dimasak. Ikan tersebut merupakan sumber protein hewani dengan kadar protein yang tinggi yaitu 22 gram. Ikan pada umumnya mudah mengalami pembusukan sehingga mengakibatkan penurunan mutu. Salah satu upaya pengawetan ikan secara biologi ialah pengawetan ensiling, yaitu pengawetan dengan menggunakan sayuran, yaitu daun selada (Lactuca sativa) dan biji kepayang (Pangium edule Reinw.). Tujuan penelitian ini ialah: 1) untuk mengetahui pengaruh perbedaan lama penyimpanan terhadap Angka Lempeng Total koloni Bakteri pada ikan Kembung Lelaki yang diawetkan dengan perpaduan fermentasi ensiling selada dan biji kepayang, 2) untuk mengetahui pengaruh perbedaan lama penyimpanan terhadap hasil uji organoleptik terhadap ikan Kembung Lelaki yang diawetkan. Ikan Kembung Lelaki diperoleh dari pasar di kota Malang. Sampel diawetkan dengan cara perpaduan fermentasi ensiling daun selada dan biji kepayang kemudian disimpan selama 7 hari, 14 hari dan 21 hari. Sampel ikan Kembung Lelaki diambil sebanyak 25 gram yang dilarutkan dalam 225 ml larutan air pepton 0,1% sehingga diperoleh suspensi dengan tingkatan pengenceran 10-1. Selanjutnya dilakukan pengenceran suspensi sehingga diperoleh suspense dengan tingkat pengenceran 10-2, 10-3, 104, 10-5, dan 10-6. Masing-masing suspensi diinokulasikan sebanyak 0,1 ml pada permukaan medium PCA, lalu diinkubasikan pada suhu 370C selama 2x24 jam kemudian dilakukan penghitungan nilai Angka Lempeng Total Koloni Bakteri (ALT) dari masing-masing sampel. Tiap-tiap perlakuan diulang sebanyak 3 ulangan. Uji organoleptik meliputi: tekstur daging ikan, warna mata ikan, warna dinding perut, aroma dan rasa dilakukan pada tiap sampel oleh 15 panelis terlatih. Hasil penelitian ini menunjukkan bahwa: 1) Ada pengaruh perbedaan lama penyimpanan terhadap angka lempeng total (ALT) koloni bakteri ikan Kembung Lelaki. Hasil penghitungan nilai ALT menunjukkan bahwa sampel ikan yang disimpan selama 7 hari ialah: 2,6 x 105 cfu/g, selama 14 hari ialah: 3x102 cfu/g; sedangkan selama 21 hari ialah 5,97x106 cfu/g. Adapun ketentuan dari DIRJEN POM, batas kelayakan konsumsi ialah: 5x105 cfu/g. Hal ini menunjukkan bahwa batas waktu simpan sampel ikan agar tetap layak konsumsi ialah 14 hari; 2) Ada pengaruh perbedaan lama penyimpanan terhadap uji organoleptik. Hasil uji organoleptik menunjukkan bahwa nilai tekstur daging tertinggi yang disukai ialah tekstur kenyal, elastik terhadap tekanan jari, nilai warna mata tertinggi yang disukai ialah segar, biji mata cembung hitam, kornea jernih, warna dinding perut yang disukai ialah tidak ada perubahan warna pada dinding perut, aroma yang disukai ialah segar, khas ikan yang bersangkutan. Rasa yang disukai ialah manis, sesuai dengan rasa ikan yang bersangkutan.   Kata kunci: ketahanan simpan, ikan Kembung Lelaki, fermentasi daun selada, biji kepayang
Kualitas Yoghurt Dari Kulit Buah Naga Berdasarkan Variasi Spesies dan Macam Gula Ditinjau Dari Tekstur, Aroma, Rasa dan Kadar Asam Laktat W. F. Edi Hanzen; Utami Sri Hastuti; Betty Lukiati
Proceeding Biology Education Conference: Biology, Science, Enviromental, and Learning Vol 13, No 1 (2016): Prosiding Seminar Nasional XII Biologi
Publisher : Universitas Sebelas Maret

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Pemanfaatan kulit buah naga menjadi yoghurt merupakan salah satu upaya diversifikasi pangan dan penanganan limbah kulit buah naga. Yoghurt adalah produk olahan makanan yang dihasilkan melalui fermentasi bakteri asam laktat. Tujuan penelitian ini adalah untuk mengetahui pengaruh spesis buah naga dan macam gula terhadap tekstur, aroma, rasa dankadar asam laktat yoghurt kulit buah naga. Penelitian ini adalah penelitian eksperimen mengunakan rancangan acak lengkap (RAL) 2 faktor, faktor pertama yaitu spesies buah naga putih (hylocereus undatus) dan spesies buah naga merah (hylocereus polyrhizuz). Faktor kedua yaitu gula pasir, gula palem, dan gula siwalan dengan 4 kali ulangan. Tekstur, aroma, dan rasa diuji melalui uji organoleptik, sedangkan kadar asam laktat diukur mengunakan metode titrasi dengan titran NaOH 0,05 N. Hasil penelitian membuktikan bahwa: 1) Terdapat pengaruh spesies buah naga yang signifikan terhadap kadar asam laktat yoghurt; 2) Terdapat pengaruh macam gula yang signifikan terhadap tekstur, rasa dan kadar asam laktat yoghurt; 3) Tidak terdapat pengaruh interaksi antara spesies buah naga dan macam gula terhadap tekstur, aroma, rasa dan kadar asam laktat yoghurt kulit buah naga. Rerata kadar asam laktat yoghurt  kulit buah naga spesies merah  lebih tinggi dari kadar asam laktat yoghurt kulit buah naga putih yaitu secara berurutan  sebesar 1,238% dan 1,144%. Kedua hasil tersebut sesuai dengan Standar Nasional Indonesia (SNI) untuk kadar asam laktat yoghurt yaitu sebesar 0,5% - 2,0%.Kata kunci: Yoghurt kulit buah naga, tekstur, aroma, rasa yoghurt dan kadar asam laktat yoghurt.
DAYA ANTIFUNGAL EKSTRAK ETANOL DAUN (Piper aduncum) DAN (Piperomia pellucida) TERHADAP PERTUMBUHAN (C. albicans) SECARA INVITRO Utami Sri Hastuti; Yunita Putri Irsadul Ummah; Henny Nurul Khasanah
Proceeding Biology Education Conference: Biology, Science, Enviromental, and Learning Vol 11, No 1 (2014): Prosiding Seminar Nasional XI Biologi
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Abstract - Sesuruhan plants (Piper aduncum) and messengers (Piperomia pellucida) is a species of Piperaceae familia members. Both of these plant species containing antifungal compounds include: tannins, flavonoids, and saponins. Candida albicans is a yeast causing vaginal discharge disease. Antifungal potential of ethanol extract of the plant, particularly against C. albicans in vitro testing needs. The purpose of this study is to: 1) examine the effect of ethanol extract of leaves sesuruhan in some sort of concentration on the inhibition of growth of C. albicans in vitro; 2) examine the effect of ethanol extract of leaves of messengers in some sort of concentration on the inhibition of growth of C. albicans in vitro; 3) determine the most effective concentration of the ethanol extract of leaves and leaf sesuruhan messengers in some kind of concentration to inhibit the growth of C. albicans in vitro. Extracts of both species was obtained by maceration method with 95% ethanol, followed by sterile filtration and evaporation of the filtrate thus obtained. Filtrate was diluted in 10 concentration levels, namely: 0%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, and 90%. Testing the two kinds of power antifungal leaf species was conducted using agar diffusion technique of pitting on Sabouraud Dextrose Agar medium that has been inoculated with C. albicans. Measurement of C. albicans growth inhibitory zone performed after an incubation period of 1x24 hours. The results of this study are: 1) There is no effect of ethanol extract of leaves sesuruhan in some sort of concentration on the inhibition of growth of C. albicans in vitro. The higher the concentration of the ethanol extract of the leaves sesuruhan increasing inhibition of growth of C. albicans; 2) There is no effect of ethanol extract of leaves of messengers in some sort of concentration on the inhibition of growth of C. albicans in vitro. The higher the concentration of the ethanol extract of the leaves of messengers increasing inhibition of growth of C. albicans; 3) Ethanol extract of leaves and leaf sesuruhan errand at a concentration of 80% was the most effective concentration to inhibit the growth of C. albicans in vitro.  Keywords: antifungal power, Piper aduncum leaves, leaf Piperomia pellucida, Candida albicans
Kualitas Nata dari Kulit Melon dengan Perbedaan Varietas Melon (Cucumis melo L.) dan Macam Gula Berdasarkan Tebal, Berat dan Kadar Serat Lely Hermawati; Utami Sri Hastuti; Agung Witjoro
Proceeding Biology Education Conference: Biology, Science, Enviromental, and Learning Vol 15, No 1 (2018): Proceeding Biology Education Conference
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Usually melon fruit consumed freshly or in the form of processed and the  melon skin oftenly become wastes. An utilization of melon skin is by using fornata production. It is an alternative for waste reduction and  food diversification. This research use two varieties of melon, i.e: Kanaya and Indorif. The sugar sort are: cane sugar, palm sugar and siwalan sugar. This research was done to (1) observe the effect of melon varieties towards nata qualities based on the thickness, weight, and fiber contents. (2) observe the effect sugar sorts towards nata qualities based on the thickness, weight, and fiber contents. (3) observe the effect of melon varieties and sugar sorts towards nata qualities based on the thickness, weight, and fiber contents. This research is an experimental research with factorial design. The research result shows: (1) There is no effect of melon varieties towards nata qualities based on the thick, weight, and fiber content, it is mean that the skin of Kanaya as well as Indorif melon could be useas material for nata production. (2) There is no effect of sugar sorts towards the natathickness. People can choose one of the three kinds of sugar for nata production. However,  sugar sort are significantly affected towards the nata quality based on the weight and fiber content. The palm sugar have the highest weight and fiber content .(3) there is no interaction effect of melon varieties and sugar sorts towards the thickness and weight. However, the interaction of melon varieties and sugar sorts significantly affected towards the fiber content. The best nata quality best on fiber content is nata that made kanaya melon with palm sugar
PENGEMBANGAN HANDOUT BIOTEKNOLOGI TENTANG PEMBUATAN NATA DE NIRA SIWALAN (Borassus flabellifer L.) SEBAGAI BAHAN AJAR BERBASIS POTENSI LOKAL BAGI SISWA KELAS XII MAN PAMEKASAN Chandra Kirana; Utami Sri Hastuti; Endang Suarsini
Proceeding Biology Education Conference: Biology, Science, Enviromental, and Learning Vol 11, No 1 (2014): Prosiding Seminar Nasional XI Biologi
Publisher : Universitas Sebelas Maret

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Abstract

Siwalan (Borassus flabellifer L.) is widespread in Pamekasan one in the village Kertagenah Laok Kadur district. Potential abundant palm still has the potential to be developed into a usefull and economically product one is nata de nira siwalan. Quality of nata can be influenced by the type and concentration of sugar. The result of this research could be developed into teaching materials in the form of handouts for class XII students MAN Pamekasan. Purpose of this study stated to produce Biotechnology handout for XII students of MAN Pamekasan. This research is conduc-ted by 2 step that is experimental research and developing handout based on the result of experimental study. Expe-rimental research is aim to assess the influence of type and concentration of sugar to the weight of nata de nira siwalan. Result of this research showed that there is significant effect of type and concentration of sugar on the quality of nata de nira siwalan by fiber content of nata layer. Biotechnology handout was fit for use in assisting the teaching and learning activity with the percentage <p> 96,96% by an Microbiology expert and 96,05% by teaching materials expert.Keywords : nata de nira siwalan, macam gula, handout, bioteknologi
Co-Authors Abdini, Aulia Abdul Fattah Noor Abdul Ghofur Abdul Gofur Abdul Gofur Abdul Gofur Abdul Gofur Agung Witjoro Ahmad Najib Ajeng Daniarsih Ali Mustofa Ana Syarifatun Nisa Anggia Oktantia Anindya Nirmala Permata Arif Rahman Arini Zahrotun Nasichah Ary Maf’ula Asna, Putri Moortiyani Al Aswal Salewangeng Aziz Tanama Balqis Balqis Betty Lukiati Chandra Kirana Chandra Kirana Chandra Kirana Choirunnisa, Hesti Nur Chomisatut Thoyibah Dina Istia’nah Dwi Listyorini Dwi Rahmawati Dwi Rahmawati Dwi Rakhmawati Dwi Rakhmawati Endang Suarsini Erna Wijayanti Faiza Nur Imawati Ningsih Fatchur Rohman Fatchur Rohman Fatchur Rohman Febriani Sarwendah Asri Nugraheni Febriani Sarwendah Asri Nugraheni Fitri, Rizka Diah Fitria Maulita Fitria Maulita Frida Kunti Setiowati Galina Istiqhfarini Gani, Abdul Rasyid Fakhrun Hadi Suwono Hamidah, Rodiah Amin Hanzen, W.F Edi Hendra Susanto Henny Nurul Khasanah Henny Nurul Khasanah Henny Nurul Khasanah Herawati Susilo Herdina Rahma Zalita Hesti Nur Choirunnisa Ibrohim Imam Mudakir Indah Sari Dewi Indriana Rahmawati Indriana Rahmawati Indriana Rahmawati Intan Rezki Kurniasari Istamar Syamsuri Izzalqurny, Tomy Rizky Izzatinnisa’ Izzatinnisa’ Khusnul Khotimah Kuniasari, Intan Rezki La Arlan Labibah, Sylvana Bilqis Lely Hermawati Linda Hapsari Linda Hapsari M. Ainur Yaqin M. Amin M. Nidhamul Maulana Mafluhah, Luluk Rofiatul Mahesti, Tika Maknuna, Durrotul Mareta Arisswara Edy Mariyanti Mariyanti Mashuri Saputra Mastika, Laily Maghfiro Kamil Maya Firdausi Prayudhani Muhammad Andry Prio Utomo Muhammad Syamsussabri Murni Sapta Sari Natalia Rosa Keliat Naufal Wima Al Fahri Ningsih, Husdiani Nugraheni, Febriani Sarwendah Asri Nursyahbani Saraha Nurul Yanuarsih Nuzalifa, Yossie Ulfa Otavia Dewi Permata Ika Hidayati Pratama, Ade Wahyu Pratama, Aris Yudha Puspitasari, Dela Reni Putri M. Al Asna Putri Moortiyani Al Asna Qorry Aulya Rohmana Rahel Natalia Saragih Munthe Rahmadyah Kusuma Putri Ria Yustika Sari Ria Yustika Sari Ria Yustika Sari Rina Kristina Maria Rizky, Mirza Yanuar Rofiqoh Lailatul Fitriyah Rozana, Kennis Safrudin M. Abidin Saidil Mursali Saidil Mursali Sari, Ria Yustika Siti Aisaroh Siti Annisaa&#039;ul Kariimah Siti Hartina Pratiwi Siti Zubaidah Siti Zubaidah Sitoresmi Prabaningtyas Sri Rahayu Lestari Sueb Sugeng Handiyanto Sugi Hartono Suhadi Suhadi Sulisetijono Sulisetijono Sundari, Syifa Syafitri, Nur Laila Umi Lestari Umu Fatonatul Hidayah W. F. Edi Hanzen W.F Edi Hanzen Wa Ode Nurhawa Yahmi Ira Setyaningrum Yessi Hermawati Yesy Maulina Nadhifah Yheni Sapitri Yulia Venicreata Dipu Yulia Venicreata Dipu Yunita Putri Irsadul Ummah Yunita Rakhmawati Zahida, Nadila Sekar