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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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ANALISIS PENGELOLAAN PERSEDIAAN BAHAN BAKU SAYURAN DI KITCHEN JW MARRIOTT HOTEL SURABAYA Azizah Rachmawati; Any Sutiadiningsih; Ita Fatkhur Romadhoni; 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.v3i6.12000

Abstract

Vegetable raw material inventory management is an important aspect in supporting smooth operations and maintaining product quality in the hospitality industry. This study aims to analyze material requirement planning, procurement or ordering of materials, material receipt, material storage, material inventory, preparation or processing of materials, and evaluation of vegetable raw material inventory in the kitchen of JW Marriott Hotel Surabaya. This study uses a qualitative approach with a phenomenological research type. Research informants consist of Sous Chef, Commis Chef, and Casual Staff. Data collection techniques are carried out through observation, interviews, and documentation, while data analysis is carried out through data reduction, data presentation, and drawing conclusions. Data validity is tested using source triangulation and technical triangulation. The results of the study indicate that material requirement planning is carried out based on menu and production needs, material procurement is carried out through ordering from suppliers as needed, material receipt is carried out by checking the quality and quantity of materials received, material storage applies temperature settings and the FIFO principle according to material characteristics, material inventory is controlled by monitoring stock availability, preparation is carried out according to applicable operational standards, and inventory evaluation is carried out to ensure conformity between material use and operational needs. In general, the management of vegetable raw material inventory has been running well, supporting smooth operations, maintaining product quality, and serving as an evaluation tool to improve inventory management effectiveness and minimize the risk of damage and waste.
INOVASI CRACKERS DENGAN PENAMBAHAN BERAS HITAM DAN TEPUNG MOCAF SEBAGAI JAJANAN BERBASIS PANGAN LOKAL Muhammad Umar Ridho; Ita Fatkhur Romadhoni; Any Sutiadiningsih; Qorry’ Aina
JOURNAL SAINS STUDENT RESEARCH Vol. 4 No. 4 (2026): Agustus: Jurnal Sains Student Research
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jssr.v4i4.11859

Abstract

High dependency on imported wheat flour drives the importance of healthy food diversification using local ingredients such as black rice and mocaf flour. This study aims to analyze the sensory characteristics and determine the best formulation of these composite crackers. The research used a quantitative experiment with a Completely Randomized Design (CRD) via organoleptic testing by 30 semi-trained and 3 trained panelists, analyzed using ANOVA at a 5% significance level. The results showed that formulation variations significantly affected texture and overall acceptance, but had no significant effect on color, aroma, and taste. Treatment 3 (21% black rice and 21% mocaf) was selected as the best formulation with the highest preference score of 1.92. This innovative product has great potential to be developed as an alternative functional healthy snack.
Karakteristik Sensori dan Kesukaan Konsumen pada Gnocchi Chips: Proporsi Kentang-Talas dengan Penambahan Ikan Bandeng Rahma Aliyah Nurul Fadilah; Any Sutiadiningsih; Ila Huda P. Dewi; Qorry' Aina
JURNAL MULTIDISIPLIN ILMU AKADEMIK Vol. 3 No. 5 (2026): Oktober
Publisher : CV. KAMPUS AKADEMIK PUBLISHING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jmia.v3i5.11977

Abstract

This study aimed to determine the sensory characteristics, consumer acceptance level, and the best formulation of gnocchi chips with different potato–taro proportions and the addition of milkfish. The research employed a quantitative method with an experimental approach. The experiment was conducted in two stages. The first stage involved the selection of potato and taro proportions using three formulations, namely 40%:60%, 30%:70%, and 20%:80%, to determine the best formulation. The selected potato–taro proportion was then used in the second stage, which involved the addition of milkfish with three formulations, namely 23%, 30%, and 37%. Data from the first stage were analyzed using the Friedman test, while data from the second stage were analyzed using One-Way ANOVA. The results showed that the addition of milkfish significantly affected the sensory characteristics of gnocchi chips. The best formulation was obtained from the combination of 20% potato and 80% taro with 30% milkfish addition, which was categorized as “liked” by consumers. This formulation produced sensory characteristics including a dark golden-brown color, a strong and balanced aroma of tubers and milkfish, a crispy yet slightly hard texture, and a savory taste with a balanced combination of tuber and milkfish flavors.
KARAKTERISTIK SENSORI BROWNIES CRISPY DENGAN PERBEDAAN PROPORSI TEPUNG UWI DAN PENAMBAHAN TEPUNG KELAPA Shiva Fauziah; Ita Fathkur Romadhoni; Any Sutiadiningsih; Qorry’ Aina
JURNAL ILMIAH PENELITIAN MAHASISWA Vol 4 No 4 (2026): Agustus
Publisher : Kampus Akademik Publiser

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jipm.v4i4.2776

Abstract

This study aimed to determine the effect of varying proportions of wheat flour, uwi flour, and coconut flour on the sensory characteristics of crispy brownies. The experiment employed a completely randomized design with three treatments: Formula 1 (80%:10%:10%), Formula 2 (70%:20%:10%), and Formula 3 (60%:30%:10%). Sensory evaluation was conducted by 30 panelists using a 5-point hedonic scale to assess the attributes of color, aroma, texture, and taste. Data were analyzed using one-way ANOVA, followed by Duncan’s Multiple Range Test for treatments showing significant differences.The results showed that the variation in flour proportions did not produce significant differences in the scores for color (p>0,157), smell (p>0, 250), and texture (p>0,359). In contrast, a significant effect was observed on the taste attribute of the product (p < 0.05). Duncan’s test indicated that formulation F1 (80% wheat flour, 10% uwi flour, 10% coconut flour) yielded the best results based on panelist preference. These findings suggest that substituting wheat flour with uwi flour remains acceptable in terms of sensory characteristics to the panelists.
Substitusi Tepung Ketan Hitam dengan Penambahan Serbuk Jahe pada Pembuatan Thin Brownies: Mutu Sensori dan Kesukaan Konsumen Qolbiyatun Nadhifah; Any Sutiadiningsih; Ila Huda P. Dewi; Qorry' Aina
JURNAL ILMIAH PENELITIAN MAHASISWA Vol 4 No 4 (2026): Agustus
Publisher : Kampus Akademik Publiser

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jipm.v4i4.2817

Abstract

This study aimed to analyze the sensory quality, consumer preference, and nutritional content of black glutinous rice thin brownies with ginger powder addition. A two-stage quantitative experiment was conducted at the Culinary Laboratory, Faculty of Vocational Studies, Universitas Negeri Surabaya. The first stage selected the wheat and black glutinous rice flour ratio (30%:70%, 40%:60%, 50%:50%) assessed by nine trained panelists using the Friedman test, while the second stage evaluated ginger powder addition (2%, 4%, 6%) assessed by 35 panelists using One-Way ANOVA and Duncan tests on a 1-5 hedonic scale. The results showed that the selected flour ratio was 40%:60%, and ginger powder addition significantly affected aroma, taste, texture, and preference, but not color. The best treatment was 4% ginger powder, obtaining the highest preference score (4.23) and containing 58.11% carbohydrate, 31.12% fat, and 6.19% protein. Therefore, 4% ginger powder is recommended as the optimal formulation for black glutinous rice thin brownies.
Inovasi Pembuatan Pasta Ravioli Isi Ayam dengan Proporsi Tepung Mocaf dan Tepung Tempe Terhadap Karakteristik Sensori dan PreferensiInovasi Pembuatan Pasta Ravioli Isi Ayam dengan Proporsi Tepung Mocaf dan Tepung Tempe Terhadap Karakteristik Sensori dan Preferensi Shayla Davinia Ikhsani; Any Sutiadiningsih; Mauren Gitta Miranti; Aisyah Nurin Kamilya
Indo-MathEdu Intellectuals Journal Vol. 7 No. 4 (2026): Indo-MathEdu Intellectuals Journal (In-Press)
Publisher : Lembaga Intelektual Muda (LIM) Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54373/imeij.v7i4.6751

Abstract

This study was motivated by the high dependence on wheat flour in pasta products, making it necessary to utilize local food ingredients as an alternative. This study aimed to examine the sensory characteristics, consumer preference level, and best formulation of chicken-filled ravioli pasta using mocaf flour and tempe flour in different proportions. The method used was experimental research with three treatments, namely 90% mocaf flour and 10% tempe flour, 80% mocaf flour and 20% tempe flour, and 70% mocaf flour and 30% tempe flour. Data were collected through sensory evaluation covering color, taste, texture, and overall liking by panelists. The data were analyzed using the Friedman test to determine differences among treatments, followed by the Wilcoxon test to identify the best formulation. The results showed that differences in the proportions of mocaf flour and tempe flour produced significant differences in color and overall liking, but did not show significant differences in taste and texture. The formulation with 70% mocaf flour and 30% tempe flour obtained the highest mean scores in most sensory attributes and was the most preferred by panelists. Therefore, this formulation was identified as the best product in this study. The implications of this study indicate that a combination of mocaf flour and tempe flour has the potential to be used as an alternative raw material in the development of local food-based pasta with good sensory characteristics and a high level of consumer acceptance
Proporsi Daging Analog-Tepung Tempe pada Pembuatan Patty: Karakteristik Sensori dan Kesukaan Konsumen Retno Yuliya Puspita Sari; Any Sutiadiningsih; Mauren Gitta Miranti; Aisyah Nurin Kamilya
Indo-MathEdu Intellectuals Journal Vol. 7 No. 4 (2026): Indo-MathEdu Intellectuals Journal (In-Press)
Publisher : Lembaga Intelektual Muda (LIM) Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54373/imeij.v7i4.6868

Abstract

This research is driven by the high dependence on meat in patty products, making it necessary to use local food ingredients as an alternative. The study aims to find out the sensory characteristics of patties with different proportions of analog meat and tempeh flour, determine consumer preference levels, and identify the best formulation. The research used an experimental method with three treatment proportions of analog meat and tempeh flour, namely 70%:30%, 60%:40%, and 50%:50%. Data were obtained through observations using sensory characteristic sheets and hedonic tests. Sensory characteristic tests were carried out by 12 panelists, while consumer preference tests involved 35 panelists consisting of 5 trained panelists and 30 untrained panelists. The data were analyzed using the Friedman test followed by the Wilcoxon Signed Rank test. The results showed that the proportion of analog meat and tempeh flour resulted in differences in the sensory characteristics. The research results show that the proportion of meat analog and tempeh flour causes differences in sensory characteristics and consumer liking levels. The treatment with 70% meat analog and 30% tempeh flour got the highest liking score and was determined as the best formulation. This formulation produced color, aroma, taste, and texture that were more acceptable to consumers compared to the other treatments. The implication of this research is that using 30% tempeh flour can be utilized as a local food ingredient in developing plant-based patties that have good sensory characteristics and are potentially accepted by the public.
Peningkatan Daya Saing UMKM Pangan Melalui Inovasi Mesin Pemotong dan Pengukus di UKM Kerupuk Ikan Tambak Cemandi Dhita Ayu Permata Sari; Hanna Zakiyya; Any Sutiadiningsih; Nugraha Prasetya Derajat
Jurnal ABDI: Media Pengabdian Kepada Masyarakat Vol. 12 No. 1 (2026): JURNAL ABDI : Media Pengabdian Kepada masyarakat
Publisher : Universitas Negeri Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26740/abdi.v12i1.49175

Abstract

Small fish cracker businesses still use manual methods to steam and cut dough, which makes them less productive, less consistent in quality, and less competitive. The goal of this community service project was to make and use semi-automatic equipment for steaming and cutting for UKM Kerupuk Ikan Payus Tambak Cemandi. The machine has a temperature-time control system for even steaming and an automatic slicer that keeps the thickness (1–2 mm) the same. Surveys, design, manufacture, functional testing, training, and monitoring were all parts of the process. The results reveal that production capacity went up from around 15 kg/day to about 30 kg/day, product quality got more consistent, and labor efficiency went up by 50%. Training in digital marketing and new packaging made the products even more competitive. This new idea shows how the right technology can help local small and medium-sized businesses (SMEs) improve productivity, ensure quality, and grow their markets.
PENGARUH KREATIVITAS DAN SELF-EFFICACY TERHADAP KEMAMPUAN PENGAMBILAN KEPUTUSAN DIMEDIASI KEMAMPUAN MEMECAHKAN MASALAH DALAM TEORI DASAR KULINER PADA SISWA SMK KULINER Fadilah Ony Khanza; Any Sutiadiningsih; Subuh Isnur Haryudo
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.  
PENGARUH PROPORSI KEJU CHEDDAR DAN PARMESAN TERHADAP SIFAT ORGANOLEPTIK CHEESE CASATO KROKET Nur Wisanggeni Muhammad; Any Sutiadiningsih; Sri Handajani; Ila Huda Puspita Dewi
JURNAL ILMIAH RESEARCH STUDENT Vol. 3 No. 2 (2026): September
Publisher : KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jirs.v3i2.12283

Abstract

The objective of this study was to expand the variety of delicious and healthy croquettes and to produce a croquette product. Specifically, the study aimed to assess the nutritional value of the best product and determine the effect of the amounts of Cheddar and Parmesan cheese on organoleptic characteristics. An experimental approach was employed in this study, evaluating Cheddar-to-Parmesan cheese ratios of 80:20, 70:30, and 60:40. The 60:40 ratio yielded the best results regarding taste, aroma, color, texture, and overall consumer preference. Laboratory analysis revealed that the Cheese Casato croquette contained 68.55% carbohydrates, 14.05% protein, 7.98% fat, and 0.13% sodium. All nutritional values met established quality standards for croquettes. In conclusion, the study successfully produced a product that was well-received by panelists and met nutritional standards, making it a promising product.
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