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All Journal Jurnal Ilmu Pertanian Indonesia Teknotan: Jurnal Industri Teknologi Pertanian Jurnal INKOM The Journal of Experimental Life Sciences (JELS) Agrointek Jurnal Teknologi Pangan Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Teknologi Pertanian agriTECH Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) GERVASI: Jurnal Pengabdian kepada Masyarakat Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Journal of Food Engineering JAPI: Jurnal Akses Pengabdian Indonesia
La Choviya Hawa
Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mathematics Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Other

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DESAIN KONTROL OTOMATIS SUHU DAN KELEMABABAN PADA RUANGAN JAMUR TIRAM (Pleurotusostreatus) MENGGUNAKAN MK AT-89S52 Nur Komar; La Choviya Hawa; Yudha Al Maarif
Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol 4, No 2 (2016)
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (221.393 KB)

Abstract

Jamur merupakan salah satu sumber kehidupan biologis yang dikenal di alam bebas. Tanaman ini banyak digunakan sebagai makanan disamping pembuatan obat-obatan. Permasalahan yang menjadi kendala dalam proses budidaya adalah kondisi lingkungan yang kurang baik atau kurang dari 70%. Kelembaban buatan sering dilakukan untuk mengatasi masalah ini, yakni dengan memberikan semprotan berkala secara manual. Teknik yang ditawarkan ini adalah aplikasi kontrol otomatis pada pengaturan kelembaban dan suhu. Tujuan dari penelitian ini adalah untuk mengukur, mengendalikan kelembaban dan suhu di kisaran 70-80% and 25-27o C. Mendapatkan pilihan biaya yang lebih rendah antara dua alternatif. Berdasarkan hasil yang diperoleh dijelaskan spesifikasi modul kontrol yang memiliki massa desain fisik dan built-in 760.00 gram 850.00 gram. Panjang, lebar, tinggi hasil perancangan instrumen masing-masing 22,5, 10,5, 14,5 cm. Alat ini terdiri dari komponen yang membentuk sistem Minimum AT-89S52, Modul LCD dan Keypad, modul kipas dan pemanas dengan driver ICULN2803, sensor perpindahan modul timer, dua motor servo standar, kipas pengukuran, dua motor DC yang diarahkan, dan heater. Performa mekanisme dari modul kontrol bisa digerakkan sesuai dengan perintah program yang disematkan di dalamnya. Program puls motor driver dan ditampilkan dalam bentuk pergerakan aktuator. Cyclical dan continuous motion control kelembaban dan suhu ruangan. Dalam hal mengairi biaya jamur dalam ruangan satu pekerja dibandingkan dengan peralatan kontrol otomatis dalam satu tahun. Ada pengurangan biaya hingga 87,98% dibandingkan dengan penyiraman manual. Dan terjadi peningkatan keuntungan sebesar 18,73% atau Rp.9,398,156, -.
SISTEM PENGEMBANGAN “ DESA MANDIRI ENERGI “ (DME) DI DESA SUMBER BENDO, SARADAN, KABUPATEN MADIUN Taufiq .; Bambang Susilo; La Choviya Hawa
Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol 4, No 2 (2016)
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (393.665 KB)

Abstract

Desa Mandiri Energi adalah sebuah program agar desa bisa memenuhi kebutuhan energinya sendiri, penciptaan lapangan kerja dan mengurangi pengangguran serta kemiskinan dengan mendorong kemampuan masyarakat dan pengguna sumber daya setempat. Metode penelitian yang digunakan adalah kuantitatif deskriptif. Penelitian mengambil sampel di Desa Sumber Bendo- Kecamatan Saradan Kabupaten Madiun. Data yang diambil berupa kebutuhan bahan bakar oleh masyarakat dan faktor-faktor yang mempengaruhi pilihan masyarakat terhadap pemakaian bahan bakar tersebut. Pengambilan data dilakukan dengan penyebaran kuesioner pada masyarakat yang dijadikan sampel. Jumlah sampel yang diperoleh sebanyak 30 responden. Data hasil kuesioner kemudian diolah dengan menggunakan model analisis kuantitatif TEV. Berdasarkan hasil penelitian, diperoleh informasi Faktor-faktor yang dipertimbangkan masyarakat Desa Sumber Bendo dalam penggunaan bahan bakar adalah harga, daya beli, kebutuhan, keamanan, kenyamanan, kemudahan, keterjangkauan, lama pemakaian, ketersediaan, efektifitas pemakaian, kondisi riel, Pendapatan. Dari hasil analisis TEV diketahui bahwa pengembangan Desa Sumber Bendo menjadi Desa Mandiri Energi (DME) memiliki nilai harapan (expected value) sebesar 3.41 (masuk dalam kategori tinggi) dari seluruh total penilaian. Penggunaan bahan bakar yang harus dioptimalkan untuk perwujudan Desa Sumber Bendo menjadi Desa Mandiri Energi (DME) adalah dengan mengoptimalkan penggunaan bahan bakar Biogas. Hal ini tercermin dari hasil analisis TEV menunjukkan bahwa nilai pengharapan (expected value) terhadap bahan bakar biogas cukup tinggi yaitu sebesar 4.04, masuk dalam kategori penilaian tinggi baik dari kelompok pakar maupun responden disamping juga dari segi nilai keekonomianya yang relatif terjangkau dari pada jenis bahan bakar lainya (416.667,00/tahun). Untuk pengembangan Desa Mandiri Energi (DME) khususnya biogas perlu adanya kemitraan berkelanjutan antara warga dan instansi pemerintah agar biaya pembuatan reaktor bisa didanai secara bersama-sama. Sistem arisan biogas seperti yang sudah berjalan di Desa Argosari Kecamatan Jabung Kabupaten Malang, bisa ditiru untuk mengatasi keterbatasan dana dalam pengembangan Desa Mandiri Energi (DME) biogas. Rekomendasi yang dapat ditawarkan berdasarkan analisis sistem yang dilakukan adalah: 1). peningkatan sosialisasi kepada masyarakat tentang bahan bakar alternatif, khususnya biogas; 2). mengadakan program diseminasi biogas yang meliputi pendidikan, pelatihan, dan pengenalan alsin biogas kepada masyarakat Desa Sumber Bendo; dan 3). pengembangan usaha ternak sapi rakyat melalui integrasi sapi- tanaman- biogas- pupuk organik.
APLIKASI TEKNIK PENYIMPANAN MENGGUNAKAN PENGEMAS VAKUM PADA BERBAGAI JENIS BERAS La Choviya Hawa; Wahyu Puji Setiawan; Ari Musthofa Ahmad
Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol 6, No 2 (2018)
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (493.379 KB)

Abstract

Beras merupakan makanan pokok penduduk Indonesia dimana produksi beras mencapai 79,2 ton pada tahun 2016. Di Indonesia sendiri selain beras putih ada juga beras hitam dan beras merah yang bermanfaat untuk kesehatan meskipun produksinya masih rendah. Kelemahan dari beras hitam dan beras merah adalah umur simpan beras tersebut lebih pendek jika dibanding dengan beras putih. Salah satu cara mengatasi masalah tersebut adalah dengan menggunakan pengemasan yang tepat untuk menambah umur simpan dari beras tersebut. Salah satu pengemasan yang sering di pakai adalah pengemasan vakum. Pengemasan vakum adalah sistem pengemasan hampa udara dimana tekanannya kurang dari 1 atm dengan cara mengeluarkan O2 dari kemasan sehingga memperpanjang umur simpan. Adapun keunggulan pengemasan vakum yaitu meningkatkan shelf life, mengurangi loss produk, mempertahankan rasa, dll. Penelitian ini dilakukan untuk mengkaji pengaruh pengemasan vakum dengan non vakum terhadap parameter yang digunakan. Penelitian ini diharapkan dapat memberikan informasi mengenai cara pengemasan beras secara tepat. Dalam penelitian ini rancangan yang digunakan adalah metode Rancang Acak Lengkap (RAL) yang disusun secara faktorial dengan 2 perlakuan penyimpanan dan 4 jenis beras yang digunakan sebagai variabel yaitu: penyimpanan dengan metode vakum dan non vakum dengan jenis beras yaitu beras putih, beras pecah kulit, beras merah dan beras hitam yang disimpan pada suhu ruang dan diamati selama 15 hari sekali. Parameter yang diukur dalam penelitian meliputi susut bobot, kadar air, densitas, amilosa dan lemak. Data yang diperoleh dianalisa dengan ragam ANOVA, uji BNJ, dan perlakuan terbaik. Berdasarkan hasil penelitian bahwa penggunaan metode pengemasan vakum dinilai lebih baik dengan beras pecah kulit yang terbaik memiliki parameter susut bobot (0,070%), kadar air rendah (10,216%), nilai densitas tinggi ( 0,821 gr/cm3), nilai kadar lemak (2,093%), dan nilai amilosa (22,247%). Parameter densitas kadar amilosa dan lemak yang mengalami laju penurunan yang relatif stabil. Kata Kunci : Beras Hitam, Beras Merah, Beras Pecah Kulit, Beras Putih, Pengemasan, Vakum, Non Vakum
Pengawetan Buah Jambu Biji (Psidium Guajava L.) Segar dengan Teknologi Hypobaric Storage Anang Lastriyanto; Bagus Imam Bintoro; La Choviya Hawa; Sasongko Aji Wibowo
Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol 10, No 1 (2022)
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jkptb.2022.010.01.07

Abstract

Buah jambu biji (Psidium guajava L.) adalah buah klimakterik yang umum dibudidayakan di negara Indonesia. Sebagai buah klimakterik, buah jambu biji memiliki umur simpan yang pendek. Teknologi penyimpanan tekanan rendah (hipobarik) adalah salah satu teknologi penanganan pascapanen yang dapat menghambat proses kematangan buah klimaterik. Tujuan penelitian ini adalah mengetahui perubahan mutu segar buah jambu biji merah selama penyimpanan hipobarik dengan perlakuan kontrol sebagai pembanding. Metode yang digunakan dalam penelitian ini adalah analisis kuantitatif.  Enam buah jambu biji disimpan di dalam kondisi tekanan rendah (46.325 kPa.abs) – (56.325 kPa.abs) menggunakan suhu penyimpanan 27°C selanjutnya sebagai perlakuan kontrol enam buah jambu biji lainnya disimpan di ruang terbuka dengan tekanan normal yaitu 101.325 kPa pada suhu 27°C. Buah jambu biji disimpan dengan lama perlakuan penyimpanan adalah tiga, enam, dan sembilan hari, kemudian diamati dan dibandingkan pada hari yang sudah ditentukan. Pengamatan mutu buah jambu segar yang dilakukan mencangkup perubahan kondisi fisik buah, susut bobot buah, tingkat kekerasan dan total padatan terlarutnya selama proses penyimpanan dengan tekanan rendah. Hasil penelitian ini, buah jambu yang disimpan di dalam kondisi hipobarik (46.325 kPa.abs)–(56.325 kPa.abs) memiliki kondisi fisik yang lebih baik, mengalami lebih sedikit susut bobot, kondisi tingkat kekerasan yang lebih tinggi, dan total padatan terlarut yang lebih rendah dibandingkan dengan buah jambu yang diberikan perlakuan kontrol dengan cara disimpan di ruang terbuka. Teknologi hipobarik dapat menghambat kematangan buah jambu biji sehingga menjadi awet dan memperpanjang umur simpan dengan cara mempertahankan kondisi fisik, bobot buah, tingkat kekerasan dan total padatan terlarut.
Utilization of Lerak Juice (Sapindus rarak DC) as Natural Surfactant in the Liquid Washing Soap Production La Choviya Hawa; Naura Lulu Farhanrika; Ary Mustofa Ahmad
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 11, No 1 (2022): March
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v11i1.24-34

Abstract

Before detergent was commonly used, a natural cleanser which function is to help people to clean several things in their houses was Lerak berry (Sapindus Rarak DC).  This berry contains saponins (28%) which can be used as the ingredient for shampoo, soap, and other kind of cleaning agents. Dilutting Lerak juice into soap base will produce liquid washing soap which can be an alternative to reduce the use of detergents. This study aims at finding the best treatment, balance ratio of Lerak juice (2:1; 3:2; 1:1; 2:3), and diluting method for the soap base (heating and non-heating) to be used for producing liquid washing soaps with the best characteristic. This study uses two-factor randomized block design method which later be analyzed using ANOVA. Organoleptic testing of the hedonic quality to the color, scent, foam quantity, cleaning-power, the after-effects impression, and the general assessment of the liquid washing soaps results a 2:1 Lerak juice balance ratio with heating method is found to be the best treatment for diluting method. The balance ratio affects the consistency and viscosity which also affects the density, pH, and water holding capacity, but does not affect the foam’s stability. Keywords: Lerak, Liquid Washing Soap, Sapindus Rarak, Surfactant
Sorption characteristics of banana slices (Musa paradisiaca L.) var. Raja Nangka by gravity method La Choviya Hawa; Anang Lastrianto; Tanti Nirwana Tambunan
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 1, No 1 (2018)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (635.365 KB) | DOI: 10.21776/ub.afssaae.2018.001.01.4

Abstract

Banana Raja Nangka (Musa paradisiaca L.) is a type of banana having a low economic value compared to other bananas due to its slight sour taste. Alternative valorisation of the banana is to make is into banana flour. Drying of banana slices var. Raja Nangka is an important factor to produce good quality of banana flour product. Drying is influenced by water content, water activity (aw), relative humidity (RH), moisture content balance, temperature, type of drying, drying rate, etc. The thermodynamic relationship between aw and moisture content balance of food products at constant temperature and pressure can be described by the behavior of moisture sorption isotherm.This research used a static gravimetric method composed of two treatment include desorption and adsorption samples at five levels of aw conditioned by using 5 g saturated salts: KOH (0.0738), MgCl2 (0.3244), CaCl2 (0.6183), NaCl (0.7509), KCl (0.8362) and three levels of temperature (i.e. 30, 40, and 50°C) in triplicate. Analysis of moisture sorption isotherm was carried out by weighing the samples on a daily basis until moisture content balance is reached. Moisture content balance is then fitted by using Wgnuplot software and the curve display is plotted by SM4WIN software.The results  of moisture sorption isotherm indicated that moisture content balance can be obtained within 10 days. The curve of water desorption and adsorption and the curve of hysteresis were well fitted in type II, known as sigmoid type. In the desorption sample, Xm was obtained at 30, 40 and 50°C with the values of 0.148, 0.096, 0.055 (kg water/kg solid) and the adsorption samples were 0.12, 0.059, 0.54 (kg water/kg solid), respectively. The C value of C in desorption sample was 66.18, 34.15, 23.70, while in adsorption samples were 67.88, 21.87, 75.53. The K values in desorption samples were 0.81, 0.86, 0.90 and in adsorption samples were 0.72, 0.89, 0.87.
O2 and CO2 permeability apparatus for sausage edible casing : design and performance test La Choviya Hawa; Anang Lastriyanto; Dyah Ayu Arum Ambarwati
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 2, No 1 (2019)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (792.25 KB) | DOI: 10.21776/ub.afssaae.2019.002.01.1

Abstract

Edible casing which has good mechanical properties can substitute synthetic packaging to protect products from the evapouration of water, O2 and CO2 transmission, extend shelf life of product and prevent environmental pollution and it can be consumed along with product which packed in it. Therefore, it is important to evaluate permeability of edible casing in order to determine the value of water vapour transmission, O2 and CO2 gas transmission and thickness. The aims of this research were to determine the amount of water vapour transmission by following ASTM Standard E-96 and and evaluate gas permeability. The gas barrier properties of the casing films were analysed using manometric method (ASTM D 1434). The experimental design used in this research was Randomized Block Design with 2 factors; plasticiser type (glycerol, sorbitol, sucrose) and garlic concentration (2.5%, 5%, 10%) with three replicates. The properties evaluated were thickness and value of O2 and CO2 gas transmission. The results showed that type of plasticiser and concentration of garlic affect significantly on thickness, water vapour transmission, O2 and CO2 gas transmission. The interaction of two factors has also significantly affected on thickness, water vapour transmission, O2 and CO2 gas transmission. The best combination according to Zeleny method was obtained on sucrose plasticiser and garlic 5% with thickness 0.073 mm, water vapour transmission 0.56 g/m2/h, O2 gas transmission 1.6 × 10-4 cc.mm/m2.24h.kPa and CO2 gas transmission 3.4 × 10-4 cc.mm/m2.24h.kPa.
Teknik Dehidrasi Osmosis Pada Pembuatan Manisan Kulit Jeruk Teuku Augibran Givari; La Choviya Hawa; Angky Wahyu Putranto
JOFE : Journal of Food Engineering Vol. 1 No. 1 (2022): January
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (389.84 KB) | DOI: 10.25047/jofe.v1i1.3065

Abstract

High consumption of oranges (Citrus sinensis) leads to the increase of orange peel waste, that’s why those orange peel waste needs to be utilized as a value-added product, such as fruit candy. Fruit candy can be produced by a process called osmotic dehydration, which is the process of immersing food material in a hypertonic solution. This research was done with Randomized Block Design to understand the effect of immersion time (2, 4, and 6 hours) and blanching time as the pretreatment (2,5, 5, and 7,5 minutes). This research was done in triplicate. The parameters that were observed are solid gain (SG), water loss (WL), weight reduction (WR), water content, and colors (L*, a*, and b*). The results indicated that the increase in immersion and blanching time causes the value of solid gain (SG) and water loss (WL) to increase, weight reduction to decrease then increase, and water content to decrease. Analysis of Variance test suggests that immersion time has a significant effect on SG, WL, WR, water content, L*, and a*. On the other hand, blanching time only significantly affects SG, WL, WR, and water content. According to Multiple Attribute Utility Theory, the best treatment in this research, regarding the results of SG, WL, WR, and water content, is the treatment with 6 hours immersion time and 7,5 minutes blanching time.
CHARACTERIZATION OF PHYSICOCHEMICAL PROPERTIES OF SOLID LAUNDRY SOAP BASED ON LERAK (Sapindus rarak DC.) La Choviya Hawa; Aini Nurrachmani Bahari; Anang Lastriyanto
Jurnal Teknologi Pertanian Vol. 23 No. 2 (2022)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (382.555 KB) | DOI: 10.21776/ub.jtp.2022.023.02.5

Abstract

            Lerak (Sapindus rarak DC.) is one of the fruits with a main active compound called saponin. Saponins function as natural surfactants with foaming and emulsifying properties. Lerak in Indonesia is widely used as a traditional detergent. Using lerak essence as a detergent, batik washing can be done well without fading colors and is more environmentally friendly. Lerak essence can be applied as an additional component in preparing solid laundry soap. Adding lerak essence is to replace the anionic surfactant Sodium Lauryl Sulfate (SLS). Therefore, the risk of pollution can be lowered, as well as keep batik cloth from easily fading out. This study was conducted using Randomized Block Design (RBD) with two factors, including the concentration of lerak essence (10%, 7.5%, and 5%) and NaOH molecules (0.5 mol and 0.375 mol). This study aimed to analyze the effect of variation in lerak essence concentration and NaOH molecular on the physicochemical properties of solid laundry soap. The results showed that the higher the concentration of lerak essence and NaOH molecules, the more it reduces the water content in solid laundry soap. Concentrations of 10% lerak essence and 0.5 mol NaOH molecules have the highest value for foam stability and the lowest value for moisture content. Among the tensile strength, pH, brightness level and yellowness level, the highest value was in the concentration of 7.5% lerak essence and 0.5 mol NaOH molecules. Treatments of the variation of lerak essence concentrations significantly affect pH, while the treatment of NaOH molecular variation significantly affects pH, tensile strength, foam stability, brightness level (L*) and yellowness level (b*)
Physicochemical Characteristics of Instant Boiled Rice: Study of Sodium Citrate Concentration and Soaking Time La Choviya Hawa; Widya Rhomadhona; Angky Wahyu Putranto
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 11, No 4 (2022): Desember 2022
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v11i4.561-573

Abstract

Cooked rice (nasi liwet) is a typical rice dish of Java Island which is cooked using spices so that it has a unique taste and aroma. Making nasi liwet takes a long time, so this dish is only served at certain times. Therefore, a fast rice processing technique is needed but still has a distinctive taste and aroma. The purpose of this study is to analyze the physicochemical analysis of instant liwet rice based on the concentration and soaking time of sodium citrate. The physicochemical analysis tested were rehydration time, volume expansion, bulk density, texture, yield, ash content, and water content. The study was conducted by soaking sodium citrate (0, 2, 5, and 8% w/v) and soaking time (2, 4, and 6 hours) on rice. The results showed that the fastest rehydration time for instant nasi liwet was 4.55 minutes. The range of observation parameters such as expansion volume is 66.26-91.24%; bulk density is 0.413-0.581 g/ml; the texture is 431-1496 g/mm; yield is 89.64-92.26%; ash content is 4.11-4.45% and water content is 5.83-7.03%wb. Variations in sodium citrate concentration and immersion time increased the swelling volume and ash content, while water content, bulk density, texture, and yield tended to decrease. The best treatment based on the multiple attribute Zeleny method was immersion of 5% sodium citrate for 4 hours of immersion. Keywords: Immersion Time, Instant Rice, Nasi Liwet, Physicochemical, Sodium Citrate
Co-Authors Addieny Sugesti Affifah, Firdiani Nur Aini Nurrachmani Bahari Amalia, Isdyana Fitri Amirada Nur Laily Anang Lastrianto Anang Lastriyanto Anggi Akhmad Ervantri Angky Wahyu Putranto Ari Musthofa Ahmad Ary Mustofa Ahmad Azizun Maslachatul Mawla Bagus Imam Bintoro Bambang Dwi Argo Bambang Susilo Devi Farah Azizah Dewi Masyithoh Dewi Maya Maharani Diah Meilany Dina Wahyu Indriani Dina Wahyu Indriani Dyah Ayu Arum Ambarwati Elfira Puspita Sari Elok Zubaidah Emmanuelita Siburian Erwan Erwan Fauz Navilatusyahara, Rona Niswaturojwa Firli Fibbianti Firman Jaya Habibah, Hanna Fauziah Hajar, Kania Syafi’atul Hanna Fauziah Habibah Heder Djamaludin Helmi, Raditya Inggar Rayi Agatha Izza, Ni’matul Izzati, Syifa Rahadian Jati Batoro Kamila, Jasmine Salma Keenan Abdurachman Putra Khoiril Anam, Khoiril Lailani Irsyada, Siti Armilda Laily, Amirada Nur Laksono Trisnantoro Lamerkabel, J. S. A. Langgeng Setyono, Langgeng Laras Putri Wigati Larasati, Indri Asiani M. Yusuf Makhfudhi Meilany, Diah Mochamad Bagus Hermanto Mochamad Junus Muhammady, Iqbal Harzulmi Musthofa Lutfi Natalia Eka Jayasari Naura Lulu Farhanrika Nur Ida Winni Yosika Nur Komar Nur Komar Nurwindi, Linda Luvi Raditya Helmi Ratna Ika Putri Rhomadhona, Widya Riana, Eki Ridwan Efendi Rifki Hidayat, Mohamad Rika Prastiwi Rini Yulianingsih Rizki Damaiyanti, Dewi Ratih Saepul Bahri Sandra Sandra Sasongko Aji Wibowo Sasongko Aji Wibowo Sasongko Aji Wibowo Sawali, Rizka Khairunnisa Shinta Rosalia Dewi, Shinta Rosalia Siswidiyanto Siswidiyanto Siti Asmaniyah Mardiyani Siti Asmaul Mustaniroh Siti masithah Fiqtinovri Subiantoro Bangun Sumardi H. S. Sumardi Hadi Sumarlan Sumardi Hadi Sumarlan Sumardi Hadi Sumarlan Sumardi HS Syamsiana, Ika Noer Tanti Nirwana Tambunan Taufiq . Teuku Augibran Givari Tian Nur Ma’rifat Turofiq, I’anna Ubaidillah Ubaidillah Umroh Qothrun Nada Utami Yolanda BR Ginting Vincentia Veni Vera Wahyu Puji Setiawan Wahyunanto Agung Nugroho Widya Rhomadhona Wigati, Laras Putri Wirayanti, Dani Yudha Al Maarif Yusron Sugiarto Yusuf Hendrawan Yusuf Wibisono Zamzam, Muhamad Adam