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Pelatihan Pembuatan Tahu Bakso pada Remaja Putri LKSA Bentang Hati Bandarjaya Lampung Tengah Nurainy, Fibra; Hidayati, Sri; Koesoemawardani, Dyah
Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Vol. 1 No. 2 (2022): Jurnal Pengabdian Fakultas Pertanian Universitas Lampung
Publisher : Agriculture Faculty, Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jpfp.v1i2.6237

Abstract

Tahu bakso merupakan kudapan  populer sebagai kombinasi antara tahu dan bakso. Makanan ini mengandung proten tinggi baik hewani maupun nabati.. Pelatihan pembuatan tahu bakso ditujukan pada remaja putri LKSA Bentang Hati Bandarjaya Lampung Tengah untuk meningkatkan ketrampilan mereka sekaligus menumbuhkan jiwa kewirausahaan dan menciptakan kemandirian hidup yang sekaligus juga dapat meringankan beban biaya panti tempat mereka tinggal. Beberapa permasalahan yang ditemui adalah  1) belum terdapat kegiatan pelatihan untuk meningkatkan ketrampilan, 2) pengetahuan tentang pengolahan tahu bakso belum pernah diperoleh 3) keterbatasan sarana dan fasilitas peralatan yang terdapat di panti tersebut. Pada kegiatan pengabdian ini akan dilakukan beberapa kegiatan untuk mengatasi permasalah tersebut yaitu : 1).Mengadakan penyuluhan tentang kewirausahaaan, 2) mengadakan pelatihan pembuatan fozen food berupa tahu bakso mulai dari pemilihan bahan baku, proses hingga pengemasan, 3) memberikan bantuan fasilitas alat yang mendukung kegiatan tersebut.Hasil pengabdian menunjukkan bahwa mitra antusias dengan kegiatan pengabdian ini  yang ditunjukkan dari semangat peserta dalam mengikuti kegiatan penyuluhan, praktek dan mengaplikasikan praktek . Kegiatan penyuluhan yang dilakukan dalam kegiatan pengabdian ini dapat meningkatkan pengetahuan peserta mengenai pengolahan tahu bakso dari nilai rata-rata 50 menjadi 80.  Fasilitas yang diberikan selanjutnya dapat digunakan mitra untuk memulai kegiatan kewirausahaan sehingga mendapat penghasilan tambahan untuk meringankan beban LKSA Bentang Hati. 
Pelatihan Pembuatan Sambel Uleg Botol di KWT Wonodadi Kecamatn Gadingrejo Kabupaten Pringsewu Koesoemawardani, Dyah; Nurjanah, Siti; Nurainy, Fibra; Hidayati, Sri
Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Vol. 2 No. 1 (2023): Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Vol 2 No 1, Maret 2023
Publisher : Agriculture Faculty, Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jpfp.v2i1.6934

Abstract

Mata pencaharian masyarakat desa WonodadiPringsewu sebagaian besar sebagai petanisayura. Tanaman cabai merah besar menjadi salah satu komoditas primadonanya. Permasalahanya cabai merah merupakan komoditas yang mudah rusak dan memiliki  harga yang sangat fluktuatif, apalagi saat panen raya harga cabai turun drastis.Solusinya adalah dengan mengolah cabaimenjadi produk yang bernilai jual. KWT di desa Wonodadi Pringsewu merupakan KWT yang melakukan usaha diversifikasi produk cabai. Salah satu olahannya adalah sambal uleg. Namun demikian mitra memiliki keterbatasan dalam hal cara pengolahan, cara pengemasan, cara produksi pangan yang baik dan cara menghitung analisis finasial usahanya.   Solusi yang ditawarkan untuk mengatasi masalah tersebut adalah 1) melakukan penyuluhan  dan pelatihan tentang teknologi tentang pembuatan sambel uleg dan inovasi produknya, 2)penyuluhan tentang cara produksi pangan olahan yang baik, 3) membantu memperbaiki sistem kemasan,  pelabelan  dan pemasaran, 4) penyuluhan tentang analisis finansial usaha. Tujuan kegiatan ini adalah terciptanya KWT yang tangguh dan tanggap dengan perkembangan teknologi dan tuntutan konsumen pada jenis dan kualitas produk yang dihasilkan, penerapan teknologi proses pembuatan sambel uleg yang khas sehingga tercapai nilai tambah produk, terwujudnya jejaring pasar yang luas, terbukanya peluang kerja baru serta terciptanya sinergi antara perguruan tinggi dengan dunia usaha. Hasil pengabdian menunjukkan bahwa mitra sangat antusias dengan kegiatan pengabdian ini ditunjukkan dengan semangat peserta dalam mengikuti kegiatan penyuluhan, praktek dan mengaplikasikan praktek. Kegiatan penyuluhan yang dilakukan dalam kegiatan pengabdian ini dapat meningkatkan pengetahuan peserta mengenai pengolahan sambel uleg dan  cara produksi olahan pangan yang baik dari nilai rata-rata 50 menjadi 80. 
PELATIHAN KEWIRAUSAHAAN PRODUKSI DONUT BAGI MAHASISWA JURUSAN TEKNOLOGI HASIL PERTANIAN Nurdjanah, Siti; Nurainy, Fibra; Hidayati, Sri; Koesoemawardani, Dyah
Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Vol. 4 No. 1 (2025): Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Vol 4 No 1, Maret 2025
Publisher : Agriculture Faculty, Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jpfp.v4i1.10618

Abstract

Tujuan kegiatan pengabdian masyarakat ini adalah memberikan pelatihan tentang Pembuatan donut sebagai peluang melakukan wirausaha bagi  mahasiswa Teknologi Hasil Pertanian.Pengabdian kepada masyarakat dilakukan dengan menggunakan metode ceramah, diskusi dan praktek pengolahan produk. Peserta terdiri dari mahasiswa jurusan Teknologi Hasil Pertanian, Program Studi Teknologi Hasil Pertanian dan ProgramTeknologi Industri Pertanian sebanyak 15 mahahasiswa tingkat akhir. Pada kegiatan ini dilakukan melalui ceramah/ diskusi   mengenai kiat sukses berwirausaha; sosialisasi tentangi legalitas usaha UMKM dan  dilanjutkan pelatihan  pengolahan donat. Kegiatan pengabdian ini diharapkan dapat membekali mahasiswa tingkat akhir Jurusan THP mengenai kiat berwirausaha yang baik, memahami perijinan usaha serta dapat mengolah dan berinovasi pada produk pangan. Manfaat kegiatan antara lain adalah menciptakan jiwa kewirausaahaan pada generasi muda sehingga mengubah pola pikir dari mencari pekerjaaan menjadi menciptakan lapangan kerja. Hasil pengabdian menunjukkan bahwa peserta kegiatan pengabdian sangat antusias dengan kegiatan pengabdian ini ditunjukkan dengan semangat peserta dalam mengikuti kegiatan penyuluhan serta pelatihan pembuatan donat. Kegiatan penyuluhan yang dilakukan dalam kegiatan pengabdian ini dapat meningkatkan pengetahuan peserta mengenai legalitas usaha UMKM dari nilai 40 menjadi 80. Kegiatan pelatihan donat sangat bermanfaat bagi peserta karena meningkatkan ketrampilan mereka dalam pembuatan produk tersebut.
PENDUGAAN MASA SIMPAN UDANG KEMAS BERBUMBU PADA SUHU DINGIN DENGAN METODE ARRHENIUS SHELF LIFE OF SPICED PACKED SHRIMP AT COLD TEMPERATURES WITH ARRHENIUS METHOD Kuncoro, Bagus Wahyu; Kustyawati, Maria Erna; Koesoemawardani, Dyah; Hidayati, Sri
Jurnal Agroindustri Berkelanjutan Vol. 2 No. 2 (2023)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v2i2.8102

Abstract

Vannamei shrimp (Litopenaeus vannamei) are easily damaged after harvesting. Processing shrimp in a variety of ways, including dried and frozen whole, processed heads, and peeled. Immersty of things into  seasoning liquid, which can result in seasoned instant shrimp products. The purpose of this study was to determine the shelf life of seasoned packaged shrimp stored at 10ºC, 20ºC, and room temperature (±30ºC) for 25 days and to observe changes in the water content of spiced shrimp. This study employed the Accelerated Shelf Life Testing (ASLT) method based on Arhenius with Microsoft Excel software, presented in graphs and tables. The findings were that seasoned shrimp had a shelf life of 25 days at 10 ºC, 20 days at 20 ºC, and 15 days at room temperature (30 ºC). 
KARAKTERISTIK FISIK DAN SENSORI LIP BALM DENGAN PENAMBAHAN EKSTRAK KULIT BUAH NAGA (Hylocereus polyrhizus) DAN MINYAK ALPUKAT (Persea americana) SEBAGAI PELEMBAB BIBIR Khasanah, Al; Murhadi, Murhadi; Hidayati, Sri; Sartika, Dewi
Jurnal Agroindustri Berkelanjutan Vol. 2 No. 2 (2023)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v2i2.8155

Abstract

Lip balm is a formulation that is applied to the lips to prevent dryness and protect against adverse environmental factors. In this study, lip balm was made from natural ingredients, dragon fruit peel extract and avocado oil, to determine the effect of dragon fruit peel concentration and avocado oil concentration as well as the effect of the interaction between dragon fruit peel concentration and avocado oil on its characteristics. lip balm. This research was carried out factorial in a Complete Randomized Block Design (RAKL) with 2 factors and 3 replications. The first factor is the concentration of dragon fruit peel (P) which consists of 4 levels (0%, 5%, 10% and 15%), and the second factor is the concentration of avocado oil (A) which consists of 4 levels. levels (0%, 5%, 10% and 15%). The data obtained in the analysis of variance were tested with the homogeneity test (Bartlett) and the adaptability test (Tuckey). The data were analyzed for variance using the OP (Orthogonal Polynomial) test at the 5% level. The research results showed that adding a concentration of dragon fruit peel extract had a very real influence on the characteristics of lip balm, and the best concentration used was 10%. The addition of avocado oil concentration has a significant effect on the lip balm features, and the best concentration is 10%. There is an interaction between the concentration of dragon fruit peel and the concentration of avocado oil in lip balm, where the addition of concentration has a very real influence on the texture, aroma, color, spreadability, overall acceptability, pH, melting point and the resulting results. The best treatment is P2A2 with a concentration of fruit peel extract. Dragon fruit 10% and avocado oil 10% which have an average texture score of 4,900 (smooth), color preference score of 4,883 (like), aroma 4,550 (like), spreadability 4,767 (like), overall acceptability 4,900 (like) and point melting 58,500 and pH 6,395.
KARAKTERISTIK FISIK DAN SENSORI TEH CELUP DAUN KERSEN (Muntingia calabura L.) DENGAN PENAMBAHAN BUNGA MELATI (Jasminum sambac L.) DAN KULIT KAYU MANIS (Cinnamomum burmannii) PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF KERSEN (Muntingia calabulara L.) TEA BAG WITH THE ADDITION OF JASMINE FLOWER (Jasminum sambac L.) AND CINNAMON SKIN (Cinnamomum burmannii) Pertiwi, Vera; -, Murhadi; Hidayati, Sri; Sartika, Dewi
Jurnal Agroindustri Berkelanjutan Vol. 3 No. 1 (2024)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v3i1.8795

Abstract

Kersen leaves are a herbal plant that has various health benefits, especially as a medicine for diabetes sufferers. Kersen leaves can be processed into tea bags, but they still have sensory deficiencies in terms of color, aroma and taste. This research aims to determine the effect of adding jasmine flowers and cinnamon and their interaction on the sensory and physical characteristics of kersen leaf tea bags. The method used in this research was a Complete Randomized Block Design (RAKL) with two factors, namely the addition of jasmine flowers which consisted of 3 levels, namely M1 (10%), M2 (20%) and M3 (30%). The second factor, namely the addition of cinnamon powder, consists of 6 levels, namely K0 (0%), K1 (3%), K2 (6%), K3 (9%), K4 (12%) and K5 (15%). The data obtained were analyzed for variance and analyzed further with further Orthogonal Polynomial tests at the 5% and 1% levels. The results of the research showed that the addition of jasmine flowers and cinnamon had a very significant effect on the color, aroma and taste as well as the brightness level of the kersen leaf tea bag. The interaction between the two has a real influence on the color and taste as well as the brightness level of the brew but has no real influence on the aroma of kersen leaf tea bags. Based on research results, kersen leaf tea bags with the addition of jasmine flower concentration of 10% (w/w) and cinnamon concentration of 15% (w/w) produced the best treatment with color value of4.167  (brownish  yellow),  aroma  value  of  3.875  (not  unpleasant), taste  value  4.000  (not  bitter),  brew brightness level value of 22.850, water content value of 6.9% and ash content value of 5.9%.
KARAKTERISTIK BIODEGRADABLE FILM BERBASIS SERAT SELULOSA ECENG GONDOK (Eichhornia Crassipes (Mart.) Solms) DENGAN PENAMBAHAN GLISEROL DAN CARBOXY METHYL CELLULOSE (CMC) CHARACTERISTICS OF BIODEGRADABLE FILM BASED ON CELLULOSE FIBER HYACINTH (Eichhornia Crassipes (Mart.) Solms) WITH ADDITION OF GLYCEROL AND CARBOXY METHYL CELLULOSE (CMC) Affanti, Renita; -, Zulferiyenni; Nurainy, Fibra; Hidayati, Sri
Jurnal Agroindustri Berkelanjutan Vol. 3 No. 1 (2024)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v3i1.8801

Abstract

Hyacinth contains 60% cellulose which can be used as raw material for making biodegradable film. This study aims to determine the addition of glycerol and CMC concentrations to the biodegradable film characteristics of hyacinth cellulose fibers and to obtain the best treatment according to the Japanese Industrial Standard (JIS). This study was conducted with three repetitions and selected samples with the best visual appearance. The treatment consists of a combination of glycerol and CMC concentrations, namely P1 (0.5%:2%), P2 (0.5%:2.5%), P3 (0.5%:3%), P4 (1%:2%), P5 (1%:2.5%), P6 (1%:3%), P7 (1.5%:2%), P8 (1.5%:2.5%), P9 (1.5%:3%). Data collection is carried out triplo for parameters of tensile strength, percent elongation, thickness, and symplo for parameters of water vapor transmission rate (WVTR). Biodegradable film resistance test data at room temperature and biodegradability tests are presented in the form of drawings. The data of all parameters are analyzed and discussed descriptively. The addition of glycerol concentration increases tensile strength, percent elongation, and water vapor transmission rate (WVTR), and causes no tendency toward thickness. The addition of CMC concentration increases thickness, decreases tensile strength and water vapor transmission rate (WVTR), and causes no tendency towards percent elongation. The best results were obtained at P7 (1.5%:2%) for tensile strength parameters with values of 191.917 MPa, and at P3 (0.5%:3%) for thickness parameters and water vapor transmission rate (WVTR) with values of 0.172 and 3.438 g/m2/24 hours (WVTR). Biodegradable film decomposes in 21 days by biodegradability test.
ANALISIS PERAMALAN PRODUKSI UBI KAYU (Manihot utilisima) DI PROVINSI LAMPUNG FORECASTING ANALYSIS OF CASSAVA PRODUCTION (Manihot utilisima) IN LAMPUNG PROVINCE Hidayati, Sri; Febriati, Nurullia; -, Haidawati
Jurnal Agroindustri Berkelanjutan Vol. 3 No. 1 (2024)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v3i1.8861

Abstract

Lampung, one of the provinces in Indonesia, is recognized as one of the main producers of cassava in the country. Cassava plants hold significant value as raw materials in the food industry and other industrial sectors, particularly in tapioca production. To anticipate the raw material needs in industries, production forecasting becomes a key aspect of effective planning. Various forecasting methods are employed, including Linear Regression, Moving Average, Weighted Moving Average, Exponential Smoothing, and Exponential Smoothing with Trend. Forecast evaluations are conducted by measuring Mean Absolute Deviation (MAD), Mean Squared Error (MSE), and Mean Absolute Percentage Error (MAPE). Analysis indicates that the Linear Regression method proves to be the most effective in forecasting cassava production in Lampung Province. This method yields the lowest MSE, MAD, and MAPE values compared to other methods, signifying a higher level of accuracy in cassava production forecasting. Thus, the utilization of this method can serve as a strong foundation in more efficient and effective production planning in the cassava sector in Lampung. This provides a crucial basis for making more informed decisions in production and inventory management, enhancing industrial performance, and ensuring smooth raw material supply.
STRATEGI PENGEMBANGAN PENGOLAHAN AYAM POTONG DI PT. MALINDO FEEDMILL Widodo, Tulus; Utomo, M.Si., Dr. Ir. Tanto Pratondo; Suroso, Erdi; Hidayati, Sri; Sartika, Dewi; Widaputri, Silaturahmi
Jurnal Agroindustri Berkelanjutan Vol. 3 No. 1 (2024)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v3i1.8963

Abstract

Local food-based agro-industry requires raw materials in the form of agricultural products that are suitable for processing into food products. The need for meat production as a source of animal protein for the community is increasing. This can be seen from the demand for chicken meat which is increasing every day. The high demand for chicken makes several meat business actors carry out slaughtering both in slaughterhouses and slaughterhouses. PT Malindo Feedmill is a company engaged in the animal feed industry, chick farming and broiler farming as well as processed food. Several aspects are needed to develop agro-industry at PT Malindo Feedmill so that the company can innovate for the future and can generate large revenues. In this case, it is necessary to analyze what businesses and strategies are applied for the development of agro-industry at PT Malindo Feedmill. Data analysis using the survey method and continued with SWOT analysis. The results of the SWOT analysis show that the establishment of a Chicken Slaughterhouse for the company is feasible for the company to establish, this is because the score of strengths and threats is 1.35 and opportunities and threats have a score of 2.19 which means that the chicken slaughterhouse development strategy is in quadrant 1 where the company has strengths and opportunities in running a business. 
PENGARUH KONSENTRASI PATI SAGU (Metroxylon sago Rottb) DAN KITOSAN TERHADAP KARAKTERISTIK BIODEGRADABLE FILM BERBASIS SABUT KELAPA MUDA Wardatul Jannah, Irkhamna Annisa; Zulferiyenni, Zulferiyenni; Hidayati, Sri; Nawansih, Otik
Jurnal Agroindustri Berkelanjutan Vol. 3 No. 2 (2024)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v3i2.9507

Abstract

Biodegradable film berbasis selulosa memiliki potensi dijadikan bioplastik yang mudah terdegradasi di alam yang dibuat dari berbagai bahan terbarukan (renewable sources). Sabut kelapa muda mengandung selulosa sebesar 43,4%. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi pati sagu dan kitosan terhadap karakteristik biodegradable fillm dari selulosa sabut kelapa muda, serta mengetahui interaksi konsentrasi pati sagu dan kitosan dengan karakteristik terbaik sesuai SNI 7818 : 2014. Penelitian ini disusun dengan menggunakan Rancangan Acak Kelompok Lengkap (RAKL) dengan dua faktor dan dua ulangan. Faktor pertama adalah konsentrasi pati sagu dengan kode (P) yang terdiri dari empat konsentrasi (0%, 1,5%, 3% dan 4,5%) (b/v). Faktor kedua adalah konsentrasi kitosan denngan kode (K) yang terdiri dari tiga konsentrasi (0%, 1% dan 2%) (b/v). Berdasarkan hasil penelitian menunjukkan adanya pengaruh yang berbeda terhadap karakteristik biodegradable fillm berbasis selulosa sabut kelapa muda. Semua karakteristik, kecuali nilai persen pemanjangan dari biodegradable fillm yang dihasilkan yang sudah memenuhi standar SNI 7818 : 2014, dapat terdegradasi selama 3 minggu dan memiliki ketahanan suhu ruang selama 3 minggu
Co-Authors ,, Nurlina ,, Supriyo -, Haidawati -, Murhadi A. Loeqman A. Sapta Zuidar Abdul Firman Ashaf Abdul Latif Abdul Qadir Jailani, Abdul Qadir ABDULLAH KARIM Achmad Syarifudin, Achmad Adin Muafiro Adinata, Ach Arfan Aditya, Dipa Adrianto, Adrianto Affanti, Renita Affifiana Prisyanti Afifah , Neela Afifah, Neela Afiyah Sri Harnany Agna Talitha, Zada Agrippina, Fidela Devina Ahmad Andrean Syah Kusnuris Ahmad Baequny Ahmad Basuki Ahmad Sapta Zuidar Aini, Aisya Syarifa Aisyah Aisyah aji, muhammad tri Akkapin, Supaphorn Alamsyah, Fadli Alfianur, Muhammad Alfonsus Yoga Dewa Saputra Ali Iskandar Zulkarnain, Ali Iskandar Alini, Nor Alini, Rahmadina Amalya A., Atiqah Amalya Azzahra, Atiqah Andrew, Chrisdion Andrianti, Andrianti Anggraini, Octavia Sopha Ani Intiyati Anik Andriani Anisa Dzulkarnain Apollo Daito Apriliana Apriyanti, Anggun Aqidatunisa, Hanis Arum Ardhiyah, Ummu Arip Ramadan Aris Kusumawati Armando, Eric AS, suharyono Asmulyati, Yati Asriani, Devi Astuti, Pertiwi Adi Puji Asyiyah, Siti Atmaja, Arifin Dwi Aulia, Ajeng Hijiratul Aysah, Nurul Ayu Saputri, Ayu Ayu, Yunda Apriska Ayunisa, Puan Mutia Azril, Muh Baequni, Ahmad Batubara, Andar Bayu Wicaksana, Bayu Budi Utomo C. Sulaeman Cahyaningtyas, Fransiska Dyah Ayu Cecep Sulaeman chairanna, ida Chintia Agrefina Brilian Cuciati, Cuciati Damayanti, Elok Darmaliana, Aviolla Terza Devi Oktavia Dewangga, Stevanus Dewi Sagitaria, Bian DEWI SARTIKA DEWI SARTIKA Dirmaya, Eva Dito Putra Dntiarmaya, Annisa Ayu Donny Anhar Fahmi Dwi Puspita Dwi Rukma Santi Dwi Uswatun Khasanah Dwi Yuniar Billy Canser Dyah Koesoemawardani Ekawati, Rahmi Endang Purwaningsih Endrawan, I Bagus Erdi Suroso Ervina Ervina Esa Ghanim Fadhallah Estu Kriswati Etika, Delya Etty Susilowati Fachrurazy, Fachrurazy Fadilah Utami FADLI, H. ADI Fadli, Rahmat Fahmi Fahmi Fakhriah, Dina Faqihudin, M. Syukron Febriati, Nurullia Ferdi Yanto Fibra Nurainy Firmansyah, Andre Firmansyah, Hendri Fitria Nawir, Fitria Fitriani Fitriani Fitriani, Hardianti Fuad, Muhammad Yusril G, Theodora Rosaria Garnawansah, Gagan Geglorian, Theodora Rosaria Hairiana, Rizky Hakim, Shahelia Hamdanah Hamdanah Hamidah, Dwi Nur Azizah Hanifah, Nada Hapsari, Woro HARJA, HARLINA Harlina Harja Harun Al Rasyid Hawwin Mardhiana Hayqel, Muhammad Hendradi, Fransisca Aurelia Maranatha Herdiana, Novita Heri Kurniawan Hernaeti, Eriyana Herza Netti Hidayah, Lutfi Huki Chandra Husain, Aghnaita Iin Nurbudiyani Ikka, Ni Dewi Ambal Ikklas, Ahmad Al Illim - Imam Syafii, Imam Inayah, Maslahatul Indar Widowati Indrayanti, Iin Inne Soesanti Isdayanti, Mahyana Islami, Zuyyina Isnaini Ismawati, Wiji Ismayati, Maya Isnanto Isnanto Istikomah Istikomah Itsna, Ita Nur Iyan Mulyana Jailani Alkadri, Muhammad Jainudin Jainudin, Jainudin Jaitun, Almas Jamrizal, Jamrizal Jannah, Hikmatul Jasiah Jasiah Javier Jibran Khan Nabil Jaya, Arif Setia Jayawarsa, A.A. Ketut JB, Salwa Nur Joko Suwito Julhadi, Julhadi Julieta, Kensa Junita Doodoh, Martha Kamarusdiana, Kamarusdiana Kartika, Ria Kemerindo, Gref Khairunnisa Khairunnisa Khasanah, Al Kiaonarni Kiaonarni Ongko Waloya, Kiaonarni Ongko Koesoemawardani, S.Pi., M.P., Dyah Kristianto Kristianto Kuncoro, Bagus Wahyu Kurnianti, Apsari Wahyu Lahmi, Ahmad Laras, Aridian Lestari, Mia Dwi Lia Amelia Lubis, Saida Sopa M Aris Akbar Madinati, Balkis Magfirotun, Laila Mahirawatie, Ida Chairanna Mardjoko, Mardjoko Maria Erna Kustyawati Marlina Marsiah, Marsiah Marwah, Siti Maulana, Zahid Mayasari, Tri Endi Meilawati, Ikaris melani putri Melatiningsih, Atri Mochamad Nizar Palefi Ma’ady Mohamad Haris Septian Muh Azril Muhaimin, Amri Muhajir, Daud Muhammad Aditya, Muhammad Muhammad Idris Muhammad Ilham Alhari Muhammad Nur Mujayyanah, Zuhrotul Mujtahidah, Tholibah Mujthidah, Tholibah Mukhlis Rohmadi Murhadi Murhadi Muslimah Muslimah Mutiara Putri, Mutiara Muzakki Muzakki, Muzakki NA, Hepta Naarie, Arcadius Obaja Nadita, Lola Astri Nadiyah Nadiyah Nafis, Ali Akbar Nafi’atus Sa’idah, Rizqy Athiyya Nasution, Habib Anshori Nasution, Yusnita Netti , Herza Ni'mah, Jumrotun Ninik Ambarwati, Ninik NOORWAHIDAH NOORWAHIDAH Norliana Norliana Noviantoro, Tri Novika, Norma Nugraha, Muhammad Ar Rozzaaq Nur Farida Kusumawati Nur JB, Salwa Nurlaela, Norma Septin Nurlita, Tiara Ayu Nurma, Nurma Nurmaisari, Melda Nurmajidah, Nurmajidah Nursetyowati, Rina Nurul Fatimah Nurul Huda Nurul Septiana, Nurul Nurwijayanti Oktaf Rina Oktaviani, Elget Oktaviany, Nadilla Omang, Amalfi Otik Nawansih Pangestu, M. Adjie Perdana Suteja Putra Perdana, Adhi Surya Pertiwi, Vera Pohan, Selamat Pramono, Pradipta Bayuaji Pratama, Bima Putra Pratama, Randi Surya Pratiwi, Yeni Ika Priambodo, Imam Catur Priyaldi Puspita, Devy Putera, Muhammad Luthfi Setiarno Putri Handayani Putri, Ananda Ericka Putri, Andini S.K. Putri, Elsya Derma Putri, Nadia Eka Qori, Husna Misbahul RACHMAWAN, AKBAR Raden Mohamad Herdian Bhakti Rahma Sari, Siti Rahmad Rahmad Rahman Rahman Rahmi Lidiawaty, Berlian Ramadhan, Muhammad Ayondi Ramadhani, Defira Fauziah Ramadhani, Rofi'ah Khafidah Ramadhani, Windy Arina Dewi Rarmawati, Suci Hardina Ratnaningsih, Ani Raulia Riski Regita Putri Permata Ribahan Ribahan Riska Riska Rizal, Setria Utama Robiyansyah, Robiyansyah Romanti, Romanti Rosidah, Nur Azizah Rosyid Abdillah Safitri Hidayanti, Nuris Safitri, Bella Intan Ayu Salmah Salmah Salmah Salsabiila, Annas Thasya Haafizhah Samsu Udayana Nurdin Samsul Bakri Samsul Rizal Sandi, Kurnia Sari, Annisa Novita Sari, Siti Rahma Satriawan, Muhammad Paksi SATRIYAS ILYAS SAUDAH SAUDAH Sawitry, Maryanti Selvia, Vega Septiano, Dino Rossi Eka Septiarsih, Nuris Tri Setiarno P., Luthfi Setiarno Putera, Luthfi Setria Utama Rizal Shobrina Silmi Qori Tartila Siagian, Nurfadhilah Badriani Siahaan, Fitri Rayani Silvia Roza Simamora, Agnes Relita Maryati Br Siti Fatimah Siti Hasanah Siti Nurdjanah Siti Nurjanah Siti Rohmah Siti Salamah Soesilaningtyas, Soesilaningtyas Sri Purwanti Subagyo, Teguh Subeki Subeki Subeki Suhardi, Riska Safitri Suharyono Suharyono Sukarti Sukarti Sukron Kamil Sulistiyo, Bagus Cahyo Sulistyowati Sulistyowati Sumarni Sumarni Sunomo Hadi Supartoyo Supartoyo, Supartoyo Supriyo Supriyo Surawan, Surawan Suryaneta Suryaningtyas, Fatrianisa Susanti, Fitri Maulida Susilawati - Sussi Astuti Sutoyo Sutoyo Syabrina, Syabrina Syahilla, Fahima Arnas Tanjung, Nur Fadilah Tanjung, Rara Dewi Pramaya Tanto Pratondo Utomo Taslim, Muzakir Taufiqurrahman Taufiqurrahman Teguh Endaryanto Teguh Setiawan Thaliarinanta, Angela Saraz Tulus Widodo, Tulus Turiyati, Turiyati Udin Hasanudin Ulfah, Siti Fitria Utami, Fadilah Utomo, M.Si., Dr. Ir. Tanto Pratondo W, Tri Sumarni Wahdana, Akhmad Sukma Wahyudi, Dzikri Waluyo Waluyo Waluyo Wardatul Jannah, Irkhamna Annisa Widaputri, Silaturahmi Widia Rini Hartari Widia, Amanda Putri Wili, Wili Wisnu Satyajaya Wulandari, Eka Devi Y. Suparman Yahya, Wahyu Mauval Yakub, Ramli Yasin, Irfan Yulianti, Septiya Yunggo, Jessica Yuniarti, Lani Zahra, Aisyah Nabila Zahra, Firyal Syafa Zahra, Intan Maulia Zaman, Ishak Kamaruz zega, intan damai suksesty Zulferiyenni, Zulferiyenni Zulhidafina, Firta Falen Zumaroh, Oktiana Zunaidi, Rizqa Amelia