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All Journal International Journal of Evaluation and Research in Education (IJERE) Jurnal Pembangunan Pendidikan: Fondasi dan Aplikasi Jurnal Pendidikan Vokasi JPTK: Jurnal Pendidikan Teknologi dan Kejuruan JIPTEK : Jurnal Ilmiah Pendidikan Teknik dan Kejuruan Jurnal Tata Boga Jurnal Teknologi Pangan dan Hasil Pertanian CARADDE: Jurnal Pengabdian Kepada Masyarakat JSHP (Jurnal Sosial Humaniora dan Pendidikan) Jurnal Review Pendidikan dan Pengajaran (JRPP) Jurnal Abdi: Media Pengabdian Kepada Masyarakat Jurnal Ilmiah Profesi Pendidikan Jurnal Pendidikan Tata Boga dan Teknologi International Journal Of Science, Technology & Management (IJSTM) Jurnal Cahaya Mandalika Jurnal Ilmiah Wahana Pendidikan Jurnal Pendidikan dan Pembelajaran Indonesia (JPPI) LEARNING : Jurnal Inovasi Penelitian Pendidikan dan Pembelajaran Jurnal Sains Boga Indo-MathEdu Intellectuals Journal Cendekia: Jurnal Ilmu Sosial, Bahasa dan Pendidikan Khatulistiwa: Jurnal Pendidikan dan Sosial Humaniora Journal of Creative Student Research Journal of Artificial Intelligence and Digital Business Student Scientific Creativity Journal Madani: Multidisciplinary Scientific Journal Sinar Dunia: Jurnal Riset Sosial Humaniora dan Ilmu Pendidikan Jurnal Bintang Pendidikan Indonesia Lencana: Jurnal Inovasi Ilmu Pendidikan Jurnal Pendidikan dan Ilmu Sosial Media Pendidikan Gizi dan Kuliner Jurnal Kajian Penelitian Pendidikan dan Kebudayaan Jurnal Yudistira Mutiara: Jurnal Penelitian dan Karya Ilmiah Student Research Journal Jurnal Ilmiah Research Student Jurnal Sains Student Research Jingler: Jurnal Teknik Pengolahan Pertanian Journal Innovation In Education JURNAL ILMIAH PENELITIAN MAHASISWA EduInovasi: Journal of Basic Educational Studies JURNAL MULTIDISIPLIN ILMU AKADEMIK Edukasi Elita : Jurnal Inovasi Pendidikan Harmoni Pendidikan: Jurnal Ilmu Pendidikan Horizon: Indonesian Journal of Multidisciplinary Jurnal Ilmiah Nusantara Jurnal Ilmu Sosial dan Humaniora Jurnal Pendidikan dan Sosial Humaniora Jurnal Kajian Pendidikan Teknik Bangunan
Any Sutiadiningsih
Universitas Negeri Surabaya
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PENGARUH KREATIVITAS DAN SELF-EFFICACY TERHADAP KEMAMPUAN PENGAMBILAN KEPUTUSAN DIMEDIASI KEMAMPUAN MEMECAHKAN MASALAH DALAM TEORI DASAR KULINER PADA SISWA SMK KULINER Khanza, Fadilah Ony; Sutiadiningsih, Any; Haryudo, Subuh Isnur
LEARNING : Jurnal Inovasi Penelitian Pendidikan dan Pembelajaran Vol. 6 No. 2 (2026)
Publisher : Pusat Pengembangan Pendidikan dan Penelitian Indonesia (P4I)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51878/learning.v6i2.9698

Abstract

The high unemployment rate among vocational high school graduates and their low soft skills proficiency pose serious obstacles to employment in the culinary industry. The main problem lies in students' reliance on teacher instructions during practical work, indicating a lack of independent decision-making skills. This quantitative research with an explanatory design aims to analyze the influence of creativity and self-efficacy on decision-making skills through the mediation of problem-solving skills. The research location included three public vocational high schools in the Kediri area, involving one hundred and sixty tenth-grade students as a purposive sample. The research stages included the distribution of Likert-scale questionnaires and data analysis using Structural Equation Modeling–Partial Least Squares through SmartPLS software. The results of the quantitative analysis indicate that creativity significantly influences decision-making (p=0.000) and problem-solving skills (p=0.000). Likewise, self-efficacy is proven to significantly influence problem-solving (p=0.000). The mediation findings confirm that problem-solving skills indirectly link creativity (p=0.003) and self-efficacy (p=0.002) to the quality of final decisions. The main conclusion confirms that culinary students' decision-making does not emerge instantly but rather through a complex cognitive process fueled by self-confidence and flexible creative thinking. Therefore, the Basic Culinary Theory curriculum must integrate problem-based learning methods to train students' independence and prepare them for the dynamics of the modern, competitive, global workplace. ABSTRAK Angka pengangguran lulusan SMK yang tinggi serta rendahnya penguasaan soft skill menjadi kendala serius dalam penyerapan tenaga kerja di industri kuliner. Permasalahan utama terletak pada ketergantungan siswa terhadap instruksi guru saat praktikum yang mengindikasikan lemahnya kemampuan pengambilan keputusan mandiri. Penelitian kuantitatif dengan desain eksplanatori ini bertujuan menganalisis pengaruh kreativitas dan self-efficacy terhadap kemampuan pengambilan keputusan melalui mediasi kemampuan memecahkan masalah. Lokasi penelitian mencakup tiga SMK Negeri di wilayah Kediri dengan melibatkan seratus enam puluh siswa kelas sepuluh sebagai sampel purposive. Tahapan penelitian meliputi penyebaran kuesioner skala Likert dan analisis data menggunakan Structural Equation Modeling–Partial Least Squares melalui software SmartPLS. Hasil analisis kuantitatif menunjukkan bahwa kreativitas berpengaruh signifikan terhadap pengambilan keputusan (p=0,000) dan kemampuan memecahkan masalah (p=0,000). Begitu pula self-efficacy terbukti memengaruhi pemecahan masalah (p=0,000) secara nyata. Temuan mediasi mengonfirmasi bahwa kemampuan memecahkan masalah menghubungkan kreativitas (p=0,003) dan self-efficacy (p=0,002) terhadap kualitas keputusan akhir secara tidak langsung. Simpulan utama menegaskan bahwa pengambilan keputusan siswa kuliner tidak muncul secara instan melainkan melalui proses kognitif kompleks yang dipicu oleh keyakinan diri dan fleksibilitas berpikir kreatif. Oleh karena itu, kurikulum Teori Dasar Kuliner wajib mengintegrasikan metode pembelajaran berbasis masalah guna melatih kemandirian serta kesiapan siswa dalam menghadapi dinamika dunia kerja modern global yang kompetitif.  
Systematic Literature Review: Penerapan Model Problem Based Learning (PBL) Berbantuan Media Jobsheet pada Materi Dasar-dasar Konstruksi dan Perumahan Tuesday Tri Wardani; Theodorus Wiyanto Wibowo; Any Sutiadiningsih
Jurnal Kajian Pendidikan Teknik Bangunan Vol. 9 No. 1 (2023)
Publisher : Jurnal Kajian Pendidikan Teknik Bangunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26740/jkptb.v9i1.57840

Abstract

Tujuan penelitiaan ini adalah untuk mengetahui penerapan model Problem Based Learning berbantuan media Jobsheet pada Materi Dasar-dasar Konstruksi dan Perumahan. Metode yang digunakan dalam penelitian ini adalah studi literatur dengan pendekatan komparatif bersumber dari berbagai jurnal/artikel terpercaya yang relevan dengan model Problem Based Lerning dan media Jobsheet menggunakan database Google Scholar. Hasil penelitian menunjukkan bahwa penerapan Problem Based Learning (PBL) berbantuan media Jobsheet sangat cocok digunakan dalam pelaksanaan pembelajaran materi konstruksi bangunan. Terdapat 10 artikel relevan yang dikaji dan semuanya memperoleh hasil yang positif atau menunjukkan keberhasilan dari penerapan model PBL berbantuan media Jobsheet. Kesimpulannya, penerapan model PBL berbantuan media Jobsheet sangat cocok digunakan dalam pelaksanaan pembelajaran materi dasar-dasar konstruksi dan perumahan. Kata Kunci: Dasar-dasar Konstruksi, Jobsheet, Problem Based Learning
Pengaruh Variasi Bumbu terhadap Tingkat Kesukaan Abon Ayam Quthbiyah, Nafha Bahya; Handajani, Sri; Rizkiyah, Nurul Farikhatir; Sutiadiningsih, Any
RIGGS: Journal of Artificial Intelligence and Digital Business Vol. 5 No. 1 (2026): Februari - April
Publisher : Prodi Bisnis Digital Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/riggs.v5i1.5924

Abstract

Abon ayam merupakan salah satu varian abon yang bergizi, mudah didapatkan, serta memiliki harga yang terjangkau. Sayangnya, penjualan dan pemanfaatan abon di masyarakat belum optimal karena konsumen menilai profil rasa abon ayam kurang kuat dibandingkan abon sapi. Salah satu upaya yang dapat dilakukan untuk mengoptimalkan penjualan dan pemanfaatan abon ayam ialah dengan memvariasikan bumbu yang digunakan dengan sejumlah bumbu khas Indonesia. Adanya penelitian ini bertujuan untuk mengetahui pengaruh variasi bumbu terhadap tingkat kesukaan panelis pada abon ayam serta menentukan jenis bumbu yang paling disukai berdasarkan parameter sensori. Adapun bumbu yang digunakan meliputi bumbu rendang, bumbu taliwang, dan bumbu bali. Penelitian ini menggunakan pendekatan kuantitatif dengan metode eksperimen dan pengujian hedonik. Sebanyak 40 panelis yang terdiri atas 20 panelis terlatih dan 20 panelis semi terlatih diminta tanggapan kesukaannya terhadap sampel yang disajikan dengan parameter pengujian yakni uji warna, rasa, aroma, dan tekstur menggunakan skala hedonik lima tingkat. Data yang didapat dianalisis menggunakan uji anova one way dan uji Duncan bilamana terdapat perbedaan yang signifikan. Hasil penelitian menunjukkan terdapat pengaruh variasi bumbu pada parameter aroma, namun tidak berpengaruh pada parameter warna, rasa, dan tekstur. Rerata tingkat kesukaan panelis pada seluruh parameter dikategorikan suka. Adapun sampel abon ayam yang paling disukai oleh panelis berdasarkan rerata kesukaan seluruh parameter ialah sampel abon taliwang dengan kategori suka.
Pengaruh Kepuasan Konsumen terhadap Kualitas Pelayanan dan Makanan di Food Court Kampus Universitas Negeri Surabaya Ketintang Faiza, Gio Vanesa Hana; Widagdo, Andika Kuncoro; Sutiadiningsih, Any; Rizkiyah, Nurul Farikhatir
RIGGS: Journal of Artificial Intelligence and Digital Business Vol. 5 No. 1 (2026): Februari - April
Publisher : Prodi Bisnis Digital Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/riggs.v5i1.6736

Abstract

Penelitian ini dilatarbelakangi oleh pentingnya kepuasan pelanggan sebagai strategi bisnis utama untuk mempertahankan posisi pasar dan meningkatkan laba, khususnya pada penyedia layanan makanan di lingkungan akademis. Dalam persaingan usaha yang semakin ketat, pelaku bisnis dituntut mampu memahami kebutuhan dan harapan konsumen agar tetap kompetitif dan berkelanjutan. Tujuan penelitian adalah untuk mengetahui pengaruh kualitas pelayanan, harga, dan kualitas makanan terhadap kepuasan konsumen di Foodcourt Baseball Kampus Universitas Negeri Surabaya (Unesa) Ketintang. Penelitian menggunakan metode kuantitatif dengan menyebarkan kuesioner berskala Likert kepada mahasiswa aktif Unesa Ketintang sebagai responden penelitian. Teknik analisis data meliputi uji validitas untuk memastikan ketepatan instrumen, uji reliabilitas untuk menguji konsistensi jawaban, uji asumsi klasik, serta analisis regresi linear berganda untuk menguji pengaruh variabel independen terhadap variabel dependen secara parsial maupun simultan. Hasil penelitian menunjukkan bahwa variabel harga, kualitas produk, dan kualitas pelayanan secara parsial maupun simultan memiliki pengaruh positif dan signifikan terhadap kepuasan konsumen. Harga menjadi pertimbangan utama dengan tingkat kepuasan sebesar 79%, yang menunjukkan bahwa keterjangkauan dan kesesuaian harga sangat memengaruhi keputusan pembelian mahasiswa. Sementara itu, kualitas pelayanan dinilai baik dengan rata-rata skor 4,27, meskipun terdapat penurunan keramahan staf pada jam-jam sibuk. Temuan ini memberikan implikasi manajerial bagi pengelola foodcourt dalam meningkatkan kualitas layanan dan daya saing usaha.
The Relationship Between Nutritional Knowledge, Attitudes, and Food Choice Through Online food delivery among Culinary Students at UNESA Rahmadia Faeda Musaid; Sri Handajani; Any Sutiadiningsih; Hidayatun Muyasyaroh
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i1.27196

Abstract

The development of online food delivery services has influenced students consumption patterns and has the potential to reduce the quality of food choices due to ease of access and price promotions. Students in the transitional age to adulthood are a group that is vulnerable to nutritional problems, so choosing healthy foods is important. Healthy food choices are based on nutritional knowledge that shapes beliefs and is reflected in attitudes. The objectives of this study were: (1) to examine the relationship between nutritional knowledge and attitudes; (2) to examine the relationship between nutritional knowledge and food choices through online food delivery; (3) to examine the relationship between attitudes and food choices through online food delivery. This was a quantitative study with a cross-sectional approach conducted on 86 undergraduate students majoring in Culinary Education at Universitas Negeri Surabaya. The data were analyzed using Spearman's rank correlation test. The results showed a relationship between nutritional knowledge and attitudes (p = 0.039), no relationship between nutritional knowledge and food choice (p = 0.571), and a relationship between attitudes and food choice (r = 0.526; p < 0.001).
Pengaruh Efikasi Diri dan Hasil Belajar Praktek Kerja Industri terhadap Kesiapan Kerja Siswa Sekolah Menengah Kejuruan Iskandar, Tia Halizah; Miranti, Mauren Gita; Sutiadiningsih, Any; Handajani, Sri
JIPTEK: Jurnal Ilmiah Pendidikan Teknik dan Kejuruan Vol 16, No 2 (2023): July
Publisher : Faculty of Teacher Training and Education Universitas Sebelas Maret Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jiptek.v16i2.61944

Abstract

Data survey in the field in 2021 Dharma Wanita Gresik Vocational School, which implemented an apprenticeship program for all class XII students in culinary management as many as 28 students for four months, that is, less than 70% could be absorbed in the world of work. This shows that the goals of technical and vocational schools have yet to be realized, so there are still many students who get jobs that are not in accordance with their abilities in the catering field. This study aimed to determine the effect of self-efficacy on student work readiness, the effect of apprenticeship learning outcomes on student work readiness and the effect of self-efficacy and apprenticeship learning outcomes on student work readiness. This study used a quantitative descriptive method with a sample of 23 students with a sampling technique using purposive sampling. This study found that self-efficacy had a significant effect on students' work readiness with a t-count of 3,379 > t-table of 1,713, t-count of 2,417 < t-table of 1,713, and F-count of 10,616 > F-table of 4.24.
The Influence Of Internal And External Factors On Fast Food Consumption Intentions Among Undergraduate Culinary Education Students: A Cross Sectional Study Putri Febri Wahyuningtiyas; Sri Handajani; Any Sutiadiningsih; Hidayatun Muyasyaroh
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 2 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i2.27257

Abstract

This study aims to analyze the influence of internal and external factors on the interest in consuming fast food among undergraduate students of Culinary Arts Education (UNESA). This study uses a quantitative approach with a cross-sectional survey design involving 90 respondents selected through random sampling techniques from a population of 870 students. Data collection was carried out using a structured questionnaire with a 4-point Likert scale and analyzed using multiple linear regression. The results showed that internal factors had a positive and significant effect on consumption interest (Sig. 0.036 < 0.05), with lifestyle indicators as the dominant factor. External factors also had a positive and very significant effect (p < 0.001), with location and ease of access as the most dominant factors. Simultaneously, internal and external factors had a significant effect on fast food consumption interest with a coefficient of determination (R2) of 0.517. and a Cohen's f2 value of 1.070 indicating a large effect size. This means that 51.7% of the variation in consumption interest can be explained by the model. The regression equation obtained is Y = -2.063 + 0.204X₁ + 0.348X₂, which indicates that external factors have a stronger influence than internal factors. This finding indicates that a practical lifestyle and ease of environmental access are the main factors in shaping students' fast food consumption behavior. This finding indicates that although students will later have a deep understanding of nutrition and culinary fields, external environmental factors such as location and ease of access remain the main determinants that are stronger in shaping their fast food consumption behavior.
Plan-Do-Review-Share-Happy (Plandoresh) as strategy to develop independent learning of vocational school students Aftoni Aftoni; I Wayan Susila; Any Sutiadiningsih; Muhammad Kris Yuan Hidayatulloh
Jurnal Pendidikan Vokasi Vol. 11 No. 1 (2021)
Publisher : ADGVI & Graduate School of Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jpv.v11i1.37165

Abstract

When computers take over from routine tasks at work, some employees are involved in independent problem-solving tasks. The current learning system must encourage students to move to lower levels of thinking in order to become independent individuals. The purpose of this study was to test the validity of the Plan-Do-Review-Share-Happy (Plandoresh) strategy as an effort to develop independent learning for vocational school students. This study used a descriptive method, and the aim is to get the validity of the Plandoresh strategy steps with a random sample of 78 respondents. The results that 1.) The Plan step is valid with r count > r table of 0.849 > 0.227; 2.) The next steps are done valid with r count > r table of 0.873; 3.) The Review step is valid with r count > r table of 0.856; 4.) The Share step is valid with r count > r table of 0.868; and 5.) The happy step is valid with r count> r table  0.929. These results indicate that the steps of the Plandores strategy are valid to be applied in an effort to develop independent learning for vocational students.
Flavonoid pada Buah Takokak (Solanum Torvum SW.): Tinjauan Sistematis Terhadap Kandungan dan Aktivitas Biologis Syamsa Ahmad; Any Sutiadiningsih; Lilis Sulandari
HORIZON: Indonesian Journal of Multidisciplinary Vol. 4 No. 3 (2026): HORIZON: Indonesian Journal of Multidisciplinary
Publisher : Lembaga Intelektual Muda (LIM) Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54373/nf2eq339

Abstract

Buah Takokak merupakan tanaman yang banyak dimanfaatkan sebagai bahan pangan dan tanaman herbal karena mengandung berbagai senyawa metabolit sekunder, terutama flavonoid. Flavonoid diketahui memiliki aktivitas biologis sebagai antioksidan yang berperan dalam menangkal radikal bebas. Penelitian ini bertujuan untuk mengkaji kandungan flavonoid pada buah takokak serta aktivitas biologinya berdasarkan hasil penelitian terdahulu. Metode yang digunakan adalah Systematic Literature Review (SLR) dengan pedoman PRISMA melalui proses identifikasi, seleksi, dan analisis artikel ilmiah dari database Google Scholar, ScienceDirect, PubMed, dan DOAJ. Hasil kajian menunjukkan bahwa buah takokak memiliki kandungan flavonoid dengan kadar yang bervariasi, mulai dari 11,965 mg/L hingga 199,2 mg QE/g tergantung pada metode ekstraksi dan analisis yang digunakan. Kandungan flavonoid pada buah takokak diketahui memiliki aktivitas antioksidan, antibakteri, antiinflamasi, dan penakal radikal bebas. Perbedaan kadar flavonoid dipengaruhi oleh jenis pelarut, metode ekstraksi, tingkat kematangan buah, dan kondisi lingkungan tempat tumbuh tanaman. Kajian ini menunjukkan bahwa buah takokak memiliki potensi untuk dikembangkan sebagai bahan pangan fungsional dan sumber bahan alami berbasis herbal.
Proporsi Cokelat dan Rice Crispy-Mete sebagai Topping Terhadap Mutu Sensoris Crunchy Cake Gluten-free Farah Musyafa'ah; Any Sutiadiningsih; Lilis Sulandari; Mafisa Restami
JURNAL ILMIAH NUSANTARA Vol. 3 No. 6 (2026): Jurnal Ilmiah Nusantara November 2026
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jinu.v3i6.11925

Abstract

This study aimed to determine the sensory quality of gluten-free crunchy cake based on the proportion of chocolate and rice crispy-cashew as toppings. The study employed an experimental method with a quantitative approach. The pre-experimental stage involved nine trained panelists and was analyzed using the Friedman test followed by the Wilcoxon test. The results showed that the proportion of rice crispy and oven-roasted cashew nuts significantly affected the taste, texture, and overall liking attributes (p<0.05). The formulation containing 40% rice crispy and 60% oven-roasted cashew nuts obtained the highest mean rank scores for taste (2.67), texture (2.56), and overall liking (2.61), and was therefore selected as the best formulation for use in the main experiment. The main experiment was conducted using three proportions of chocolate and rice crispy-cashew toppings, namely 60%:40%, 70%:30%, and 80%:20%. Sensory evaluation was carried out by 35 trained and semi-trained panelists using a 5-point hedonic quality scale. The data were analyzed using One-Way ANOVA followed by Duncan’s Multiple Range Test (DMRT) at a 5% significance level. The results indicated that the proportion of chocolate and rice crispy-cashew significantly affected taste, texture, and overall liking (p<0.05). The formulation containing 80% chocolate and 20% rice crispy-cashew achieved the highest scores for taste (3.89), texture (3.91), and overall liking (4.14), and was therefore determined as the best formulation.
Co-Authors Adelia Devi Sherinovita Adesca Happy Yonafee Afifah, Choirul Anna Nur Aftoni Aftoni Agung P Budijono Agung Prijo Budijono Aisyah Nurin Kamilya Alexander, Rendy Jhonatan Alim Akbar Romadlony Aluna Sagita Nareswari Andika K. Widagdo Andika Kuncoro Widagdo Ardiningtyas, Cantika Shinta Arya Naufal Zafir Asrul Bahar Asrul Bahar Azizah Priastuti Azizah Rachmawati Bambang Junipitoyo Bawono, M. Nur Budijono, Agung P Cantika Shinta Ardiningtyas Chlara Amanda Chlara Amanda Widya Goni Cindy Edyningrum Akbar Delya Anggi Ratnaningtyas Dewi Sulistyowati, Dewi Dewi, Ila Huda P. Dewi, Ila Huda Puspita Dhita Ayu Permata Sari Diandari Ridhaningrat Divia Nindy Fariza Dwi Kristiastuti Enrico Putera Subagja Ery Widar Ariyanto F, Septina Nur Laili Fadilah Ony Khanza Fahmi Haqiqi Ramadhani Faiza, Gio Vanesa Hana Farah Musyafa'ah Fatah, Dwitiya Paramita Acintya Fatah Fawatih, Vina Intania Febiani, Nabela Febri Lukitasari Febriana, Rahma Shafira Felia Rana Amanda Gabriella Regine Widya Swastika Hadi, Stifani Dianisa Prafita Hajar Alfina Alfadani Hanna Zakiyya Hidayati, Chofifah Nur Hidayatun Muyasyaroh I Wayan Susila I Wayan Susila Ignatius Bagus Dewanata IGP Asto Buditjahjanto Ila H.P. Dewi Ila Huda Ila Huda P. D Ila Huda P. Dewi Ila Huda Puspita Ila Huda Puspita Dewi Ila Huda Puspita Dewi ILLAHLIYA, ARIFATI Inayatus Khanifa INSANURJANAH, MIFTAKUL Iskandar, Tia Halizah Ita Fathkur Romadhoni Ita Fatkhur R Ita Fatkhur Romadhoni JAMALUDIN Joko Joko Khanza, Fadilah Ony Khodijah, Nurul Nada Khoirunnisa, Aqila Kusnadi, Jasmine Putri Lilik Anifah Lilis Sulandari lilis Sulandari Lilis Sulandari Lucia Tri Pangesthi Lucia Tri Pangesthi Luthfiyah Nurlaela M. Nur Bawono Mafisa Restami Mauren Gita Miranti Mauren Gita Miranti Mauren Gitta Miranti Mega Anggita Miranti, Mauren Gita Mochammad Herlanda Agung Muhammad Fikri Bachruddin Patty Muhammad Kris Yuan Hidayatulloh Muhammad Umar Ridho Mulyono, Rizqi Mumtaza Tasynim Mutiara Kinanti Ananda Nauli, Patricia Paulina Nensi Pratiwi NIken Purwidiani Nugraha Prasetya Derajat Nugrahani Astuti Nur Wisanggeni Muhammad Nurul F. Rizkiyah Nurul Farikhatir Rizkiyah Nyaris Pambudiyatno Pangesthi, Lucia Tri Puspita Dewi, Ila Huda Puspitasari, Novita Putra, Dafa Lakundha Cahyadi Putri Febri Wahyuningtiyas Putri, Olyvia Ardiana Qolbiyatun Nadhifah Qorry' Aina Qorry’ Aina Quthbiyah, Nafha Bahya Rahayu Dewi Soeyono Rahayuningsih, Rizqi Utami Rahma Aliyah Nurul Fadilah Rahmadia Faeda Musaid Retno Yuliya Puspita Sari Rini, Setiyo Rizkiyah, Nurul Farikhatir Romadhoni, I. F Romadhoni, I. F. Salahuddin, Muhammad Iqbal Salam, Muhamad Akbar Maulana Moelya Salsabilla, Adinda Maulita Sefhia Kurnia Gracelia Shafiyyatul Rahil Shayla Davinia Ikhsani Shi Shi Irgita Alamsyah Shiva Fauziah Soeyono, Rahayu Dewi Sri Handajani Sri Handajani Sri Handajani Stifani Dianisa Prafita Hadi Subuh Isnur Haryudo SUPARJI Suparji Suparji Syafitri, Novriadila Syamsa Ahmad Theodorus Wiyanto Wibowo Tuatul Mahfud Tuesday Tri Wardani Widagdo, Andika Kuncoro Yuliandari, Trianda Yurieta Deillena Riswanda Zahra, Qorina