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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 Pendas : Jurnah Ilmiah Pendidikan Dasar 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 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 Indonesian Journal of Multidisciplinary on Social and Technology 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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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 Ikhsani, Shayla Davinia; Sutiadiningsih, Any; Miranti, Mauren Gitta; Kamilya, Aisyah Nurin
Indo-MathEdu Intellectuals Journal Vol. 7 No. 4 (2026): Indo-MathEdu Intellectuals Journal
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 Sari, Retno Yuliya Puspita; Sutiadiningsih, Any; Miranti, Mauren Gitta; Kamilya, Aisyah Nurin
Indo-MathEdu Intellectuals Journal Vol. 7 No. 4 (2026): Indo-MathEdu Intellectuals Journal
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.
Pengembangan Daging Analog Berbumbu: Proporsi Daging Analog-Bumbu Rendang dengan Komposit Coconut Powder-Fiber Cream Ditinjau dari Preferensi Konsumen Regina, Celline Nikita; Sutiadiningsih, Any; Romadhoni, Ita Fatkhur; Restami, Mafisa
Indo-MathEdu Intellectuals Journal Vol. 7 No. 4 (2026): Indo-MathEdu Intellectuals Journal
Publisher : Lembaga Intelektual Muda (LIM) Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54373/imeij.v7i4.7156

Abstract

The increasing public interest in plant-based foods has encouraged the development of alternative products, one of which is analog meat with rendang seasoning. This study aims to analyze the effect of variations in the proportion of analog meat and rendang seasoning on consumer preference based on color, aroma, and taste attributes, and to determine the best formulation. The study used an experimental method with a quantitative approach. Several formulations with varying proportions of analog meat and rendang seasoning were tested using a hedonic test on 40 untrained panelists who were selected purposively with the criteria of liking rendang products. Data were analyzed using descriptive percentage analysis, Friedman test, One Way Analysis of Variance (ANOVA), and Duncan's advanced test. The best formulation was then analyzed using a proximate test. The results showed that variations in the proportion of analog meat and rendang seasoning significantly influenced the panelists' preference levels for color, aroma, and taste attributes (p<0.05). The formulation with a proportion of analog meat and rendang seasoning of 61.5%:38.5% was the most preferred formulation. Proximate analysis showed that the formulation contained 16.80 g of protein per 100 g, with an energy content of 243.20 kcal, fat 12.00 g, carbohydrate 17.00 g, water content 52.00 g, and ash content 2.20 g. These results indicate that the selected formulation has good sensory characteristics and nutritional content that supports the development of analog meat as a plant-based food alternative
Analisis Penerapan Mise En Place Produksi Soto Betawi pada Menu Buffet Breakfast di Kitchen Oakwood Hotel & Residence Surabaya Ilahi, Putri Kurnia; Sutiadiningsih, Any; Handajani, Sri; Restami, Mafisa
Indo-MathEdu Intellectuals Journal Vol. 7 No. 4 (2026): Indo-MathEdu Intellectuals Journal
Publisher : Lembaga Intelektual Muda (LIM) Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54373/imeij.v7i4.7181

Abstract

The smooth presentation of a buffet breakfast menu in a hotel is greatly influenced by the implementation of planned and systematic mise en place. However, changes in the number of guests and limited preparation time often become obstacles that can affect operational efficiency and consistent food quality. This study aims to analyze the implementation of mise en place in the production of Soto Betawi as a buffet breakfast menu at Oakwood Hotel & Residence Surabaya. The study used a qualitative descriptive approach. Data were obtained through observation, in-depth interviews with Sous Chefs and kitchen staff involved in Soto Betawi production, and documentation studies of Standard Operating Procedures (SOPs), standard recipes, and preparation lists. Data analysis was conducted using the Miles and Huberman interactive model, which includes data reduction, data presentation, and conclusion drawing. The results showed that the implementation of mise en place was carried out systematically through planning raw material requirements based on the breakfast forecast, dividing tasks between shifts, and implementing SOPs and standard recipes, thus maintaining a smooth production process and consistent product quality. The main obstacles, such as fluctuations in the number of guests and adjustments to condiment preparation, were overcome through coordination between shifts and adjustments to production quantities. These findings indicate that the implementation of structured mise en place contributes to the effectiveness of kitchen operations in buffet breakfast services.
Flavonoid pada Buah Takokak (Solanum Torvum SW.): Tinjauan Sistematis Terhadap Kandungan dan Aktivitas Biologis Ahmad, Syamsa; Sutiadiningsih, Any; Sulandari, Lilis
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 Ayam dan Ikan Roa (Hemiramphus sp.) Asap pada Pembuatan Galantin sebagai Isian Lumpia Kulit Tahu: Karakteristik Sensori Rafika Susmania Putri; Any Sutiadiningsih
JOURNAL SAINS STUDENT RESEARCH Vol. 4 No. 5 (2026): Oktober: Jurnal Sains Student Research
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jssr.v4i5.12524

Abstract

This study aimed to determine the sensory characteristics of galantine spring rolls made from chicken meat and smoked roa fish (Hemiramphus sp.), and to determine the best proportion based on sensory characteristics. This study used three treatments of chicken meat and smoked roa fish proportions, namely 95%:5%, 90%:10%, and 85%:15%. Sensory evaluation was conducted by 9 trained panelists to assess color, aroma, taste, and texture, and 30 semi-trained panelists to assess overall acceptability. Data were analyzed using the Friedman test and One Way ANOVA at a 5% significance level. The results showed that the treatments did not have a significant effect on color, aroma, taste, texture, or overall acceptability (p > 0.05). The treatment with a proportion of 90% chicken meat and 10% smoked roa fish obtained the highest average overall acceptability score of 4.0606, and was therefore established as the best treatment. The results indicate that smoked roa fish has potential to be used as an additional ingredient in the production of galantine spring rolls.
SUBSTITUSI TEPUNG SORGUM PADA PEMBUATAN WAFFLE DENGAN PENAMBAHAN MOCHA: KARAKTERISTIK SENSORI DAN TINGKAT KESUKAAN PANELIS Nabila Zalfa Elysia Wibowo; Any Sutiadiningsih
JOURNAL SAINS STUDENT RESEARCH Vol. 4 No. 5 (2026): Oktober: Jurnal Sains Student Research
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jssr.v4i5.12540

Abstract

Wheat flour is an imported commodity widely used by the Indonesian public, particularly for pastry products, whereas local flour such as sorghum flour remains relatively underutilized. This study aimed to investigate the substitution of sorghum flour with the addition of mocha in waffles, evaluated through sensory characteristics and panelist preference. A quantitative experimental approach was applied using three sorghum flour substitution treatments, namely 30%, 40%, and 50%, assessed through descriptive scoring for color, aroma, taste, texture, and overall preference. Data from trained panelists were analyzed using the Friedman and Wilcoxon tests, while data from untrained panelists were analyzed using homogeneity testing, one-way ANOVA, and Duncan's test. The results showed that sorghum flour substitution produced significant differences in aroma, taste, and overall preference, but no significant differences in color and texture. The 50% substitution formulation received the highest ratings, characterized by a mocha-brown color, a fragrant sorghum-mocha aroma, balanced sweetness, and a texture that is crispy outside and soft inside, and is therefore recommended as the best formulation. This study is expected to support the diversification of local sorghum-based foods as an alternative to wheat flour in pastry products.
SUBSTITUSI TEPUNG JAGUNG PADA PEMBUATAN MOCHI ROLL ABON: PREFERENSI KONSUMEN Nabil Ridho Sunjaya; Any Sutiadiningsih; Ila Huda Puspita Dewi; Nufimbar Susy Anindita Handayani
JOURNAL SAINS STUDENT RESEARCH Vol. 4 No. 5 (2026): Oktober: Jurnal Sains Student Research
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jssr.v4i5.12575

Abstract

Local food innovation through raw material diversification is essential to enhance the appeal and functional value of traditional snacks. This study aimed to determine the effect of substituting firn cornmeal on consumer preference levels for mochi rolls filled with meat floss abon. The study employed an experimental design with a quantitative approach, comprising pre-experimental and main experimental phases. Data were collected via consumer preference testing involving 50 panelists, evaluating attributes such as color, roll shape, aroma, texture, taste, and overall liking. Data analysis utilized descriptive percentage analysis, the Friedman test, One-Way Analysis of Variance (ANOVA), and the Duncan test. The results revealed a significant effect of substitution on consumer preference regarding color, aroma, texture, and overall liking, whereas roll shape and taste showed no significant differences. The sample with 50% substitution achieved the highest average score and was identified as the optimal product. The development of this selected substituting offers potential as an alternative for product diversification.
PENGEMBANGAN MEDIA DINNER ROLL VIRTUAL LABORATORY BERBASIS WEBSITE PADA KOMPETENSI MENGANALISIS KUE DARI ADONAN BERAGI BAGI SISWA SMK Alim Akbar Romadlony; Any Sutiadiningsih; Lucia Tri Pangesthi; Asrul Bahar
Khatulistiwa: Jurnal Pendidikan dan Sosial Humaniora Vol. 3 No. 3 (2023): September : Jurnal Pendidikan dan Sosial Humaniora
Publisher : AMIK Veteran Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/khatulistiwa.v3i3.1952

Abstract

Dinner roll virtual laboratory merupakan media yang memiliki fitur dua arah serta berisikan gambar, teks, animasi yang menjadikan peserta didik mudah memahami materi. Media ini di rancang untuk memudahkan peserta didik memahami konsep dari pembuatan kue dari adonan beragi. Adapun penelitian ini memiliki tujuan mengetahui kelayakan media virtual laboratory pada pengetahuan membuat kue dari adonan beragi. Penelitian ini merupakan penelitian pengembangan dengan pendekatan/ model 4D; define, design, develop, disseminate. Pada penelitian ini peneliti menggunakan hingga tahap develop (pengembangan), sehingga menjadikan pengembangan ini memiliki tiga tahap. Pada tahap ketiga pada uji validasi kelayakan media melibatkan dua orang ahli materi dan dua orang ahli media. Serta pada uji terbatas pengujian dilakukan pada peserta didik kelas XII kuliner yang ada di SMK Negeri 6 Surabaya. Teknik pengumpulan data menggunakan teknik observasi, serta instrumennya menggunakan lembar observasi kelayakan. Analisis data menggunakan kuantitatif deskriptif. Berdasarkan hasil penelitian yang telah dilalui peneliti diperoleh: media dinner roll virtual laboratory mendapatkan penilaian dari ahli materi dan ahli media 94,5% dan 66% , dan respon dari peserta didik kelas XII kuliner sebesar 99,6%. Dari hasil penelitian dapat disimpulkan pengembangan media dinner roll virtual laboratory pada SMK Negeri 6 Surabaya layak dan efektif untuk digunakan.
Inovasi Kue Nastar Dengan Substitusi Tepung Singkong (Manihot Esculenta) Dan Penambahan Bubuk Daun Kelor (Moringa Oleifera) Cantika Shinta Ardiningtyas; Ita Fatkhur Romadhoni; Ila Huda Puspita Dewi; Any Sutiadiningsih
Journal of Creative Student Research Vol. 1 No. 4 (2023): Agustus : Journal of Creative Student Research
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jcsrpolitama.v1i4.2225

Abstract

This research is about nastar cakes which have the main raw material as wheat flour substituted with cassava flour to reduce the use of wheat flour and the addition of Moringa leaf powder to increase the nutritional content. The purpose of this study is determine 1) the sensory quality of nastar cake with cassava flour substitution and the addition of Moringa leaf powder 2) nutritional and non-nutritional content based on laboratory tests including protein, carbohydrates, fat, water, ash, vitamin C and antioxidants 3) material costs pineapple cake. This type of research is an experiment. Observation data collection techniques by means of sensory quality tests were carried out by 30 panelists. The independent variables of the research were cassava flour substitution (75% and 100%) and the addition of Moringa leaf powder (3g, 5g and 7g). The dependent variable of the research is sensory quality including shape, color, texture, aroma, and taste. The control variables in this study include the types of materials, equipment and processing techniques. Data analysis used two way anova and Duncan. The results showed 1) there was an effect on the sensory quality of making nastar cakes with substitution of cassava flour and the addition of Moringa leaf powder including color, texture, aroma and taste. 2) there is no effect on the sensory quality of the nastar cake shape because it is influenced by the mold. 3) product that are said to be good may contain nutrition equal to or greater according to SNI 2011 including ash content 1.12%, moisture content 4.93%, protein 6.08%, fat 3.81%, carbohydrates 53.10%, vitamin C 16.55 mg/100g and antioxidants 123.60 mg/100g. 4) the best product has a material cost price of IDR 32,806.
Co-Authors Adelia Devi Sherinovita Adesca Happy Yonafee Afifah, Choirul Anna Nur Aftoni Aftoni Agung P Budijono AGUNG PRIJO BUDIJONO Agung Prijo Budijono Ahmad, Syamsa Aisyah Nurin Kamiliya Aisyah Nurin Kamiliya Alexander, Rendy Jhonatan Alim Akbar Romadlony Alim Akbar Romadlony Aluna Sagita Nareswari Andika K. Widagdo Andika Kuncoro Widagdo 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 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 Hidayatun Muyasyaroh I Wayan Susila I Wayan Susila Ignatius Bagus Dewanata IGP Asto Buditjahjanto Ika Aprillia Putri Ika Aprillia Putri Ikhsani, Shayla Davinia 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 Ilahi, Putri Kurnia ILLAHLIYA, ARIFATI Inayatus Khanifa INSANURJANAH, MIFTAKUL Iskandar, Tia Halizah Ita Fathkur Romadhoni Ita Fatkhur R Ita Fatkhur Romadhoni JAMALUDIN Joko Joko Kamilya, Aisyah Nurin 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. Najamuddin Al Ayyubi M. Nur Bawono Mafisa Restami Mauren Gita Miranti Mauren Gita Miranti Mega Anggita Miranti, Mauren Gita Miranti, Mauren Gitta Mochammad Herlanda Agung Muhammad Fikri Bachruddin Patty Muhammad Kris Yuan Hidayatulloh Muhammad Umar Ridho Mulyono, Rizqi Mumtaza Tasynim Mutiara Kinanti Ananda Nabil Ridho Sunjaya Nabila Zalfa Elysia Wibowo Nauli, Patricia Paulina Nensi Pratiwi NIken Purwidiani Nufimbar Susy Anindita Handayani 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 Rafika Susmania Putri Rahayu Dewi Soeyono Rahayuningsih, Rizqi Utami Rahma Aliyah Nurul Fadilah Rahmadia Faeda Musaid Regina, Celline Nikita Restami, Mafisa Rini, Setiyo Rizkiyah, Nurul Farikhatir Romadhoni, I. F Romadhoni, I. F. Salahuddin, Muhammad Iqbal Salam, Muhamad Akbar Maulana Moelya Salsabilla, Adinda Maulita Sari, Retno Yuliya Puspita Sefhia Kurnia Gracelia Shafiyyatul Rahil 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 Theodorus Wiyanto Wibowo Tuatul Mahfud Tuesday Tri Wardani Widagdo, Andika Kuncoro Yuliandari, Trianda Yurieta Deillena Riswanda Zahra, Qorina