Article Per Year (5 Year)
p-Index From 2021 - 2026
4.097
P-Index
This Author published in this journals
All Journal HAYATI Journal of Biosciences Jurnal Teknik Mesin agriTECH Jurnal Sains dan Teknologi Pangan Jurnal Penelitian Pertanian Terapan Wikrama Parahita : Jurnal Pengabdian Masyarakat Dinamisia: Jurnal Pengabdian Kepada Masyarakat Aquasains : Jurnal Ilmu Perikanan dan Sumberdaya Perairan Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) JURNAL ILMIAH PETERNAKAN TERPADU JPP IPTEK (Jurnal Pengabdian dan Penerapan IPTEK) JPKMI (Jurnal Pengabdian Kepada Masyarakat Indonesia) Jurnal Pengabdian Kepada Masyarakat (JPKM) Tabikpun Jurnal Inovasi Pembangunan Journal of Agricultural and Biosystem Engineering Research Journal of Innovation Research and Knowledge Jurnal Agroindustri Berkelanjutan
DEWI SARTIKA
(SCOPUS ID: 6123776) Universitas Lampung
Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Transportation Other

Published : 42 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 42 Documents
Search

 1   2   3   4   5 
FORMULASI SABUN CUCI PIRING RACIKAN DENGAN PENAMBAHAN GEL LIDAH BUAYA DAN JERUK NIPIS Novita Mulyani; Murhadi Murhadi; Susilawati Susilawati; Dewi Sartika
Jurnal Agroindustri Berkelanjutan Vol 1, No 2 (2022): JURNAL AGROINDUSTRI BERKELANJUTAN
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v1i2.6348

Abstract

Sabun cuci piring merupakan pembersih yang dibuat dengan reaksi kimia antara kalium atau natrium dengan asam lemak dari minyak nabati atau lemak hewani. Permasalahan yang sering terjadi pada sabun cuci piring adalah Dermatitis Kontak Iritan, untuk mengatasi masalah tersebut, perlu adanya formulasi campuran gel lidah buaya dan jeruk nipis untuk memberikan kesan halus, kesan lembut, melembabkan kulit, mempercepat proses pengentalan dan untuk memberikan aroma yang khas pada sabun cuci piring. Pada penelitian ini digunakan formulasi campuran gel lidah buaya dan jeruk nipis dengan konsentrasi gel lidah buaya 0%, 6%, 7%, 8% 9%, 10% dan jeruk nipis 4% dan 8%. Tujuan dari penelitian ini adalah untuk mengetahui formulasi sabun cuci piring racikan dengan penambahan gel lidah buaya dan jeruk nipis sesuai SNI 06-2048-1990 tentang mutu dan cara uji sabun cuci piring. Penelitian disusun secara faktorial dalam Rancangan Acak Kelompok Lengkap (RAKL) dengan 3 kali ulangan dan 2 faktor. Data yang diperoleh dianalisis ragam dan dilakukan uji kehomogenan (keseragaman) ragam (Barlett’s test) serta dianalisis lebih lanjut dengan Uji Beda Nyata Jujur (BNJ) pada taraf 5%. Pada penelitian ini sabun cuci piring dengan formulasi 6% gel lidah buaya dan 8% jeruk nipis direkomendasikan untuk digunakan karena data hasil uji BNJ yang diperoleh banyak menghasilkan tidak berbeda nyata dengan hasil tinggi busa 2.67 cm, derajat keasaman 5.67, warna 4.05 (suka), aroma 3.60 (suka), kekentalan 3.50 (suka), dan penerimaan keseluruhan 3.90 (suka).
ANALISIS SIKAP KONSUMEN TERHADAP ATRIBUT PRODUK KOPI RIGIS (Studi Kasus: BUMDES Kampung Kopi Rigis, Pekon Rigis Jaya, Kecamatan Air Hitam, Kabupaten Lampung Barat) Dimas Ferdian Arisandi; Harun Al Rasyid; Udin Hasanudin; Dewi Sartika
Jurnal Agroindustri Berkelanjutan Vol 2, No 2 (2023): Jurnal Agroindustri Berkelanjutan
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v2i2.8153

Abstract

Kampung Kopi is a company that runs in processing various types of coffee products, with the name of the product is Kopi Rigis. Kopi Rigis is a ground coffee product that is still developing with product distribution still limited to certain areas. Therefore, this research was conducted to determine consumer attitude towards the attributes of Kopi Rigis to be used as a consideration for product development strategy. This research was conducted using the Fishbein Multiattribute method to determine the level of consumer belief and evaluation, also the importance performance analysis method to determine the level of importance and performance level of consumers on the attributes of Kopi Rigis products. The results of the attitude scores for each attribute are; 16.20 for the taste, 17.34 for the aroma, 12.84 for the variant, 15.38 for the price, and 14.83 for the packaging. While the results of the importance performance analysis shows the attributes of Kopi Rigis obtained a total value of 20.57 for the importance level and 15.58 for the performance level. Consumer attitudes as a whole attribute of Kopi Rigis is neutral with a total attitude value of 76.59. The taste and aroma attributes were assessed positively with an attitude value of 16.20 for the taste attribute and 17.34 for the aroma attribute. Meanwhile, the variant, price, and packaging attributes showed a neutral attitude with an attitude value of 12.84 for the variant attribute, 15.38 for the price attribute, and 14.83 for the packaging attribute. Attributes of Kopi Rigis that included in Quadrant I are the price, because these attribute are considered important in influencing consumers to buy the products and it is requiring an adjustment. The taste and aroma are included in Quadrant II, while the variant and packaging are included in Quadrant III.
PENGARUH PENAMBAHAN GLISEROL DAN CMC (Carboxyl Methyl Cellulose) TERHADAP KARAKTERISTIK BIODEGRADABLE FILM BERBASIS SELULOSA KULIT BUAH PINANG (Areca catechu L) EFFECT OF GLYCEROL AND CMC (Carboxyl Methyl Cellulose) ADDITION ON BIODEGRADABLE FILM CHARACTERISTIC OF ARECA NUT-PEEL (Areca catechu L) CELLULOSE BASED Sela Julita; Zulferiyenni Zulferiyenni; Dewi Sartika; Dyah Koesoemawardani
Jurnal Agroindustri Berkelanjutan Vol 2, No 2 (2023): Jurnal Agroindustri Berkelanjutan
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v2i2.8028

Abstract

Biodegradable film is an environmentally friendly plastic replacement packaging. Areca fruit peel has the potential to make biodegradable film because it contains high cellulose, which is 34.18%. This study aims to determine the effect of glycerol addition on the characteristics of areca nut peel-based biodegradable film, to determine the effect of CMC on the characteristics of areca nut peel-based biodegradable film, and to determine the interaction of glycerol and CMC to produce the best characteristics of areca nut peel-based biodegradable film. The study was arranged in RAKL with 2 factors and 3 replications. The first factor was the addition of glycerol with concentrations of 0.5% (G1), 1% (G2), and 1.5% (G3), and the second factor was the addition of CMC consisting of concentrations of 1% (C1), 2% (C2), and 3% (C3). Areca fruit peels were dried, mashed, filtered, soaked using 2.5% NaOH, hydrolyzed using 2% H2O2, and mixed with other ingredients. The data obtained were analyzed for variance and further tested with the Least Significant Difference Test (BNT) at the 5% level. The best research results were obtained in the interaction of 1% glycerol and 3% CMC treatment with a tensile strength of 71.87 MPa, percent elongation value of 26.27%, a thickness of 0.32 mm, water vapour permeability of 7.41 g/m2/hour, and biodegradability for 28 days.
KARAKTERISTIK FISIK DAN SENSORI LIP BALM DENGAN PENAMBAHAN EKSTRAK KULIT BUAH NAGA (Hylocereus polyrhizus) DAN MINYAK ALPUKAT (Persea americana) SEBAGAI PELEMBAB BIBIR Al Khasanah; Murhadi Murhadi; Sri Hidayati; Dewi Sartika
Jurnal Agroindustri Berkelanjutan Vol 2, No 2 (2023): Jurnal Agroindustri Berkelanjutan
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.
KAJIAN FORMULASI EKSTRAK BUNGA TELANG (Clitoria ternatea) TERHADAP AKTIVITAS ANTIOKSIDAN PADA MINUMAN FUNGSIONAL STUDY OF BUTTERFLY PEA FLOWER (Clitoria ternatea) EXTRACT FORMULATION ON ANTIOXIDANT ACTIVITY IN FUNCTIONAL BEVERAGES Aan Kurniadi; Dewi Sartika; Novita Herdiana; Susilawati -
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.v3i1.8796

Abstract

Butterfly pea flower is one of the flowers that can be used as an ingredient in making functional drinks. This research aims to determine the best formulation of a combination of functional drink treatment of butterfly pea flower with the addition of different butterfly pea flower extracts and to determine the antioxidant activity of butterfly pea flower using the DPPH method. This research was structured in a Complete Randomized Block Design (RAKL) with a single factor and 4 replications. The formulation of the telang flower functional drink consists of 6 concentrations, namely 5 mL (P1), 10 mL (P2), 15 mL (P3), 20 mL (P4), 25 mL (P5), 30 mL (P6). The data obtained were analyzed for homogeneity using the Bartlett test and additional data was tested using the Tuckey test, then the data was analyzed for variance (ANARA) to determine the effect between treatments. If there is a real influence, the data is analyzed further with the Honestly Significant Difference Test (BNJ) at the 5% level. The results showed that the best drink formulation was P3 (15 mL of butterfly pea flower extract concentration) which produced a taste with a score of 3.07 (like), color with a score of 3.74 (like), aroma with a score of 3.78 (like), and overall acceptance with a score of 3.63 (likes). The antioxidant activity of the telang flower functional drink ranges between 29.9−42.2% with an IC50 value of 80.14 ppm which is classified as a strong antioxidant.
UJI KESUKAAN KONSUMEN DAN ANALISIS BIAYA PADA UDANG INSTAN BERBUMBU Asha Aunaya La Assqiya; Maria Erna Kustyawati; Dewi Sartika; Tanto Pratondo Utomo
Jurnal Agroindustri Berkelanjutan Vol 2, No 1 (2023): JURNAL AGROINDUSTRI BERKELANJUTAN
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v2i1.7064

Abstract

Udang vaname menjadi salah satu komoditas hasil perikanan yang memiliki nilai ekonomis tinggi. Penganekaragaman pengolahan produk udang yang memiliki value added akan memiliki prospek yang bagus di masa mendatang dan tentunya menghasilkan keuntungan. Penelitian ini bertujuan untuk menganalisis kesukaan konsumen terhadap karakteristik organoleptik yang meliputi atribut warna, rasa, aroma, tekstur dan penerimaan keseluruhan pada udang instan berbumbu dan mengetahui formulasi cairan bumbu yang paling disukai panelis serta menganalisis Break Even Point (BEP) pada pembuatan produk udang instan berbumbu. Metode yang digunakan Rancangan Acak Kelompok Lengkap (RAKL) faktorial dan 3 ulangan. Perlakuan pada penelitian ini menggunakan 4 taraf konsentrasi lemon dan 2 lama waktu pencelupan. Penelitian ini terdiri dari proses pembuatan udang instan berbumbu, uji sensori, dan analisis biaya. Data yang diperoleh dianalisis secara statistik dengan menggunakan uji Barlett dan Tukey lalu dilanjutkan dengan uji ANOVA dan uji Polinolial Ortogonal. Hasil penelitian menunjukkan bahwa  atribut sensori yang paling disukai konsumen adalah atribut rasa dan tekstur diikuti oleh atribut warna dan aroma, dengan perlakuan konsentrasi cuka lemon 33,33% dan waktu pencelupan selama 30 menit, formulasi cairan bumbu produk udang instan berbumbu yang paling disukai konsumen yaitu garam 1,25 gram, gula 2,5 gram, jahe bubuk murni 1,25 gram, dan cuka lemon 7,5 mL dengan waktu lama pencelupan selama 30 menit, break even point atas quantity pada produk udang instan berbumbu sebesar 123 pcs, dan break even point atas nilai penjualan sebesar Rp 23.406/pcs dalam jangka waktu satu bulan
STRATEGI PENGEMBANGAN USAHA CV VANANA JAYA SINERGI MENGGUNAKAN METODE BUSINESS MODEL CANVAS (BMC), SWOT DAN QUANTITATIVE STRATEGIC PLANNING MATRIX (QSPM) Nadia Ayu Wulandari; Tanto Pratondo Utomo; Puspita Yuliandari; Dewi Sartika
Jurnal Agroindustri Berkelanjutan Vol 1, No 2 (2022): JURNAL AGROINDUSTRI BERKELANJUTAN
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v1i2.6377

Abstract

CV Vanana Jaya Sinergi merupakan perusahaan yang berfokus pada produk makanan ringan kekinian khas Lampung. CV Vanana Jaya Sinergi telah berdiri selama 4,5 tahun dan mengalami beberapa masalah diantaranya penjualan yang tidak stabil, masalah internal dan model bisnis yang belum matang. Tujuan penelitian ini adalah untuk membuat gambaran model usaha CV Vanana Jaya Sinergi dengan pendekatan Business Mode Canvas (BMC), merumuskan strategi alternatif pengembangan usaha yang sesuai melalui analisis SWOT setiap elemen BMC dan menentukan strategi alternatif prioritas utama dalam perbaikan model bisnis CV Vanana Jaya Sinergi dengan metode QSPM. Data penelitian diperoleh melalui observasi, wawancara dan kuesioner yang diberikan kepada empat responden yang paham dengan kondisi internal perusahaan. BMC dianalisis berdasarkan faktor customer segments, value propositions, channels, customer relationship, revenue streams, key resources, key activities, key partnership, dan cost structure. Total skor yang didapatkan dari hasil analisis matriks IFE adalah 0,730 dan matriks EFE adalah 1,013. Hasil analisis matriks IE menunjukkan bahwa perusahaan menempati posisi kuadran satu yaitu menerapkan growth-oriented strategy. Hasil matriks SWOT didapatkan 12 alternatif strategi pengembanagan usaha. Strategi alternatif prioritas utama yang terpilih dalam mengembangkan dan meningkakan pemasaran adalah mempertahankan hubungan baik dengan reseller dengan nilai STAS sebesar 12,012.
PREFERENSI KONSUMEN DAN ANALISIS FINANSIAL PRODUK ABON IKAN NILA (Oreochromis niloticus) Diyah Ayu Safitri; Dewi Sartika; Muhammad Nur; Harun Al Rasyid
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.v3i2.9828

Abstract

Ketersediaan ikan nila (Oreochromis niloticus) yang berlimpah di Provinsi Lampung menjadi suatu permasalahan yang memerlukan upaya pemanfaatan untuk meningkatkan nilai tambah dari ikan nila. Salah satu cara yang dapat dilakukan ialah mengolah ikan nila menjadi abon ikan. Sebagai produk pengembangan, abon ikan nila memiliki potensi yang baik jika dikembangkan menjadi usaha. Tujuan penelitian ini adalah mengetahui tingkat kesukaan konsumen terhadap produk abon ikan nila jika ditambahkan berbagai kaldu bubuk, mengetahui kelayakan usaha secara finansial dan analisis sensitivitas dari produk abon ikan nila. Penelitian ini dilakukan dengan metode eksperimen yang disusun dengan menggunakan Rancangan Acak Kelompok Lengkap (RAKL) non faktorial. Hasil penelitian menunjukkan bahwa penambahan kaldu bubuk pada abon ikan nila tidak berbeda nyata terhadap tingkat kesukaan panelis pada parameter warna, aroma, dan tekstur, namun berbeda nyata pada parameter rasa dan penerimaan keseluruhan dimana F hitung ˃ F tabel pada α = 1%. Dari hasil analisis finansial, usaha abon ikan nila ini dikatakan layak untuk dijalankan karena NPV yang diperoleh bernilai positif yaitu Rp.128.608.553, IRR 38%>tingkat suku bunga, Net B/C 1,315>1, dan Payback Period selama 5,13 tahun kurang dari proyeksi umur usaha yang direncanakan yaitu 10 tahun. Analisis sensitivitas dari usaha abon ikan nila juga menunjukkan bahwa usaha ini akan cenderung sensitive jika terjadi penurunan harga jual sebesar 6%, kenaikan harga ikan nila sebesar 11% serta perubahan biaya variabel sebesar 7% dan 8%.
PENGARUH PENAMBAHAN TEPUNG TEMPE TERHADAP SIFAT FISIKOKIMIA DAN SENSORI PADA KERUPUK IKAN LELE (Clarias gariepinus) Yunda Apriska Ayu; Novita Herdiana; Dewi Sartika; Sri Hidayati; Suci Hardina Rarmawati
Jurnal Agroindustri Berkelanjutan Vol 1, No 2 (2022): JURNAL AGROINDUSTRI BERKELANJUTAN
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v1i2.6384

Abstract

Kerupuk merupakan makanan yang digemari namum masih rendah nutrisi. Tujuan penelitian adalah mengetahui pengaruh penambahan tepung tempe terhadap sifat fisikokimia dan sensori pada kerupuk ikan lele (Clarias gariepinus) serta mendapatkan konsentrasi tepung tempe terbaik terhadap sifat fisikokimia dan sensori pada kerupuk ikan lele (Clarias gariepinus) yang sesuai mutu SNI 01-2713-2009. Penelitian disusun dalam Rancangan Acak Kelompok Lengkap (RAKL) non faktorial dengan 7 taraf perlakuan dan 4 kali ulangan. Formulasi penambahan tepung tempe sebesar 0% (P0), 5% (P1), 10% (P2), 15% (P3), 20% (P4), 25% (P5) dan 30% (P6) (b/b). Data diuji kesamaan ragamnya dengan uji Bartlett dan kemenambahan data diuji dengan Uji Tuckey. Analisis Sidik Ragam digunakan untuk mengetahui pengaruh perlakuan, selanjutnya perbeedaan antar perlakuan dianalisis menggunakan Uji Beda Nyata Terkecil (BNT) pada taraf 5%. Hasil penelitian menunjukkan bahwa kerupuk ikan lele terbaik adalah perlakuan P2 (penambahan tepung tempe 10%) yang menghasilkan volume pengembangan sebesar 346,02%, kadar air sebesar 7,88%, kadar protein sebesar 9,78%, kadar abu sebesar 3,72% dan aktivitas antioksidan 178,80%. Uji sensori pada produk menghasilkan tekstur dengan skor 3,60 (renyah), rasa dengan skor 3,41 (rasa agak khas tepung tempe), warna dengan skor 3,70 (kuning) dan aroma dengan skor 3,21 (aroma agak khas tepung tempe).
STRATEGI PENGEMBANGAN PENGOLAHAN AYAM POTONG DI PT. MALINDO FEEDMILL Tulus Widodo; Dr. Ir. Tanto Pratondo Utomo, M.Si.; Erdi Suroso; Sri Hidayati; Dewi Sartika; Silaturahmi Widaputri
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. 
Co-Authors Aan Kurniadi Al Khasanah Anisa Yustiana Anitsa Asrining Puri Arfani, Gusman Arinal, Arinal Asha Aunaya La Assqiya Azhari Rangga Citra Ratri Puspita Dharma Agista pratama Dimas Ferdian Arisandi Dityamri, Arzaq Guruh Diyah Ayu Safitri Dr. Ir. Tanto Pratondo Utomo, M.Si. Dyah Koesoemawardani Dyah Putri Larassati Erdi Suroso Evi Dwi Setiyowati Exeldo Riyanto Fadli Alamsyah Fitriani, Hardianti Gusri Akhyar Ibrahim Hardianti Fitriani Harun Al Rasyid Irwan Sukri Banuwa Julita, Sela Lia Marliena Maria Erna Maria Erna Kustyawati Maria Erna Kustyawati MIRNAWATI SUDARWANTO Muhammad Nur Mumpuni Uji Kawedar Anjung Murhadi Murhadi Murhadi Murhadi Nadia Ayu Wulandari Neti Yuliana Neti Yuliana Neti Yuliana NETI YULIANA Nirma Diana Novita Herdiana Novita Herdiana Novita Mulyani Nurbaiti Nurbaiti Pramita Sari Anungputri Puan Mutia Ayunisa Puan Mutia Ayunisa Puan Mutia Ayunisa Puspita Yuliandari Reyzka Aulia Wihardini Rusita Rusita rusita rusita Sahira Josy Arifannisa Samsu Udayana Nudin Samsu Udayana Nurdin Sela Julita Septianita Eva Rozani Shela Yawli Febrianda Silaturahmi Widaputri Siti Nurdjanah Siti Nurdjanah Sri Budiarti Poerwanto Sri Hidayati Sri Hidayati Sri Hidayati Sri Hidayati Sri Hidayati Subeki Subeki Subeki, Subeki Suci Hardina Rarmawati Suci Nata Kusuma Suharyono A. S. suharyono AS Suharyono Suharyono Suharyono Suharyono Susilawati Susilawati - Susilawati Susilawati Susilawati Susilawati Susilawati Susilawati Susilawati Susilawati Susilawati User Sussi Astuti Sussi Astuti Sutikno Sutikno Sutoyo Sutoyo Syarifah R M Tanto Pratondo Utomo Teguh Setiawan Tulus Widodo Udin Hasanudin Valiandra, Tito Vina Asfia Chori Widia Rini Hartari Wisnu Satyajaya Yunda Apriska Ayu Zulferiyenni, Zulferiyenni