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All Journal Jurnal AGROTEKNOLOGI Agrointek agriTECH Jurnal Agroindustri UNEJ e-Proceeding Pro Food Jurnal Ilmiah Rekayasa Pertanian dan Biosistem SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Agroindustrial Technology Journal AGRITEKNO, Jurnal Teknologi Pertanian Jurdimas (Jurnal Pengabdian Kepada Masyarakat) Royal LOYALITAS: Jurnal Pengabdian Kepada Masyarakat Jurnal Abdidas International Journal on Food, Agriculture and Natural Resources (IJFANRES) Journal La Lifesci Agroindustrial Journal Jurnal Pengabdian Masyarakat Formosa (JPMF) Factory Jurnal Industri, Manajemen dan Rekayasa Sistem Industri Jurnal Ilmiah Pengabdian dan Inovasi Warta LPM Journal of Fisheries & Marine Jurnal Penelitian Sains dan Teknologi Indonesia

Nita Kuswardhani

Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jember, Jl. Kalimantan 37, Kampus Tegal Boto, Jember 68121

Author-ID : 303621

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry 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 Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

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COSTUMER SATISFACTION ANALYSIS OF RICE BRAN COFFEE PRODUCTS Winda Amilia; Clara Septaria Melinda; Andrew Setiawan Rusdianto; Nita Kuswardhani; Miftahul Choiron
UNEJ e-Proceeding 2022: E-Prosiding Kolokium Hasil Penelitian dan Pengabdian kepada Masyarakat
Publisher : UPT Penerbitan Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar

Legendaris Koka is a company that provides various kinds of coffee innovations, one of them is ricebran coffee is located on Jl. Letjen. Panjaitan No. 22 Jember Regency. Rice bran coffee is a coffee blended with rice bran after roasting process with the aim of creating a distinctive taste and aroma from the combination of coffee and rice bran. The purpose of this research is to determine the attributes of importance and the value of suitability of importance on performance and consumer satisfaction "Legendaris Koka" ricebran coffee product. Implementation of this research is analyzing data from consumer questionnaires ricebran coffee Legendary Koka using Importance Performance Analysis (IPA) methods to determine the value of suitability of importance in the performance and Customer Satisfaction Index (CSI) methods to determine the value of customer satisfaction. The method Importance Performance Analysis (IPA) shows that the main priority attributes to improve their performance are those in quadrant I, that is a taste attribute with a suitability value of 83.221%. The results of Customer Satisfaction Index (CSI) is 74.529% with the predicate satisfied. Keywords: Rice Bran Coffee, Healthy drink, Customer Satisfaction, marketing, Customer Satisfaction Index

Pemberdayaan dan Penyuluhan Masyarakat melalui Kegiatan Produksi Sedotan dari Bambu di Desa Sucopangepok Hulu DAS Bedadung Kabupaten Jember Nita Kuswardhani; Fariz Kustiawan Alfarisy; Ali Wafa; Intan Kartika Setywati; Gusna Merina
Jurnal Abdidas Vol. 3 No. 3 (2022): June, Pages 355-611
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/abdidas.v3i3.626

Pengelolaan Daerah Aliran Sungai (DAS) merupakan bagian dari konservasi untuk kelestarian sumber daya alam. Perubahan alih fungsi lahan di bagian hulu dipengaruhi oleh faktor ekonomi sehingga terjadi perubahan sistem tanam mulai dari kehutanan berubah menjadi kegiatan pertanian. Tidak hanya itu permasalahan sampah plastik seperti sedotan menjadi masalah dalam pencemaran lingkungan. Untuk meningkatkan peran partisipasi masyarakat dalam kegiatan konservasi, maka diperlukan kegiatan kreatif berbasis sumber daya alam lokal yang bisa dikembangkan menjadi wirausaha. Tujuan dari pengabdian ini adalah mendorong masyarakat untuk aktif dalam konservasi melalui produksi sedotan ramah lingkungan dengan berbahan bambu. Pelaksanaan kegiatan pengabdian masyarakat dilakukan dengan dua tahap yaitu penyuluhan kepada masyarakat melalui FGD (Focus Group Discussion) dan praktek pembuatan sedotan. Pelaksanaan dilakukan dari Bulan Juni-Desember 2021. Pada tahap penyuluhan dijelaskan arti penting konservasi dan kegiatan kreatif wirausaha untuk meningkatkan pendapatan. Sedangkan untuk praktek pembuatan sedotan, masyarakat didampingi mulai dari pengenalan bahan dan alat sampai ke prosedur pembuatan. Hasil dari pengabdian ini adalah masyarakat mengetahui arti penting konservasi, membuka wawasan dan keterampilan masyarakat melalui produksi sedotan bambu untuk tambahan pendapatan. Dampak yang diperoleh dari aspek lingkungan adalah berkontribusi dalam mengurangi sampah plastik dengan menggunakan bahan yang ramah lingkungan.

Characteristics of Instant Chocolate Drink with the Addition of Natural Sweeteners Sugar Stevia Leaf Extract (Stevia Rebaudiana Botani) Andi Eko Wiyono; Andrew Setiawan Rusdianto; Hendy Firmanto; Ekky Audina Rusita; Nita Kuswardhani; Miftahul Choiron; Hifdzil Adila
Journal La Lifesci Vol. 3 No. 3 (2022): Journal La Lifesci
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journallalifesci.v3i3.690

Instant chocolate drink is a type of processed chocolate product that has many devotees, the use of sucrose as a sweetener for flavour in the process of making instant chocolate drinks can have side effects on health, namely it can cause heart attacks, allergies, diarrhoea, increase the risk of bladder cancer, hypertension and migraines. Stevia leaves contain glycosides which have a sweetness level of 250 higher than sucrose. The purpose of this study was to determine the effect of stevia sugar as a natural sweetener in the manufacture of instant chocolate drinks. The method used is a laboratory study using a single factor at 3 levels of treatment, namely the concentration of instant chocolate and stevia sugar used as much as 11g and 7g; 9g and 9g; as well as 7g and 11g. Data analysis used two methods, namely the Chi-square method for organoleptic data and the One Way ANOVA method with a 95% confidence level followed by Duncan's New Multiple Test (DMRT). The results of this study are samples with concentrations of cocoa powder and stevia sugar as much as 11g and 7g are the best treatment by having a colour parameter value of 4.13 (like), taste parameter of 3.80 (somewhat like), aroma parameter of 4.13 (like), the viscosity parameter is 4.33 (like), the water content parameter is 4.14%, the solubility parameter is 90.15%, the pH parameter is 6.4 and the total dissolved solids parameter is 9.03.

REDESAIN ALAT ANGKUT (MATERIAL HANDLING) THIN BROWN CREPE (TBC) UNTUK PENINGKATAN PRODUKTIVITAS KERJA (Studi Kasus pada Pengolahan Karet di PTPN XII Sumber Tengah, Jember) Ida Bagus Suryaningrat; Rifdah Atikah; Nita Kuswardhani
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 8 No 2 (2020): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

Karet adalah komoditas ekspor yang memberikan kontribusi bagi negara dalam meningkatkan mata uang asing di Indonesia. PTPN XII Sumber Tengah merupakan salah satu industri yang bergerak dalam pengolahan lateks. Pada PTPN XII Sumber Tengah masih ada pekerjaan yang dilakukan secara manual, salah satunya pada bagian pengangkutan Thin Brown Crepe (TBC). Pemindahan TBC ke alat angkut beroda dua dilakukan dengan cara meletakkan TBC di atas kepala dengan jarak pengangkutan 70 m. Aktivitas ini menyebabkan pekerja mengalami kelelahan dan sering mengeluhkan rasa sakit pada bagian bahu, punggung, pinggang dan bagian tubuh lainnya. Penelitian ini bertujuan untuk merancang ulang desain alat angkut berdasarkan prinsip antropometri. Perancangan ulang ditujukan agar pekerja dapat bekerja dengan nyaman, sehingga keluhan berkurang, produktivitas meningkat, tingkat kesalahan yang terjadi berkurang, dan meminimalisir ongkos material handling. Pengambilan data dilakukan dengan 3 cara, yaitu metode wawancara, kuesioner, dan pengukuran langsung. Data antropometri yang diperoleh kemudian menjadi dasar desain alat angkut TBC yang paling sesuai terhadap postur tubuh pekerja. Kemudian dilakukan pengujian terhadap keluhan pekerja, produktivitas, tingkat kesalahan, dan lama waktu pengangkutan. Hasil penelitian menunjukkan, keluhan pada pekerja yang menggunakan alat angkut TBC di PTPN XII Sumber Tengah menurun, produktivitas meningkat menjadi 116%, dan tingkat kesalahan menurun. Kapasitas pengangkutan menjadi lebih banyak, sebelum dilakukan perancangan kapasitas sebesar 150 kg dan sesudah dilakukan perancangan sebesar 300 kg. Setelah dilakukan perancangan, efisiensi ongkos perpindahan menjadi sebesar 3,2%, sehingga perusahaan dapat menghemat biaya ongkos perpindahan TBC sebesar Rp 8,62 per menit.

OPTIMALISASI BEBAN KERJA PADA INDUSTRI MAKANAN MENGGUNAKAN METODE WORKLOAD ANALYSIS (Studi Kasus pada UD. MR-Jember) Ida Bagus Suryaningrat; Nita Kuswardhani; Ninik Rizky Hastuti
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 9 No 2 (2021): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

UD. MR adalah salah satu industri di Kabupaten Jember yang memproduksi makanan tradusional suwar-suwir. Saat ini, UD. MR sedang mengalami kekurangan pekerja akibat beberapa pekerja yang mengundurkan diri dari pekerjaan. Para pekerja tampak kelelahan dalam menyelesaikan pekerjaannya dikarenakan beban kerjanya yang semakin bertambah. Hal ini merupakan indikasi dari tingginya beban kerja yang diterima para pekerja. Proses produksi di UD. MR juga masih menggunakan alat-alat manual sehingga sangat membutuhkan tenaga manusia. Akibatnya, cukup banyak terdapat kesalahan yang dilakukan oleh para pekerja, seperti pencampuran rasa yang ditambahkan kurang merata, bentuk suwar-suwir yang tidak seragam dan kemasan yang kurang rapi. Tujuan penelitian yaitu mengukur beban kerja dari pekerja dan menentukan jumlah tenaga kerja optimal di UD. MR. Metode penelitian yaitu WLA (Workload Analysis). WLA adalah suatu metode untuk mengukur beban kerja yang diterima pekerja selama melakukan pekerjaannya. Metode WLA membutuhkan data hasil perhitungan persentase produktif, Performance Rating dan Allowance. Hasil penelitian menunjukkan berdasarkan Workload Analysis, beban kerja dari pekerja di bagian pemasakan, pencetakan, pemotongan, dan pengemasan 2 termasuk dalam beban kerja tinggi. Sedangkan pekerja di bagian pengemasan 1 termasuk dalam beban kerja normal. Jumlah pekerja yang optimal pada bagian pengemasan 1 sebanyak 10 orang, pengemasan 2 sebanyak 6 orang dengan tambahan insentif sebesar Rp 20.200 per orang per bulan, pemasakan sebanyak 2 dengan tambahan insentif sebesar Rp 477.490 per orang per bulan, pencetakan sebanyak 1 orang dengan tambahan insentif sebesar Rp 202.150 per orang per bulan dan pemotongan sebanyak 2 orang dengan tambahan insentif sebesar Rp 85.150 per orang per bulan.

KUALITAS PRODUK CASCARA CELUP DENGAN PENAMBAHAN JAHE MERAH (Zingiber officinale var. Rubrum): Product Quality of Cascara Infusion with the Addition of Red Ginger (Zingiber officinale var. Rubrum) Indah Nalurita; Sony Suwasono; Nita Kuswardhani; Fuad Sauqi Isnain
Pro Food Vol. 9 No. 1 (2023): Pro Food (Jurnal Ilmu dan Teknologi Pangan )
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v9i1.300

Cascara is a herbal beverage product derived from processed coffee skin waste. However, the acidic odor of cascara is not favored by consumers. To improve the quality of cascara, is to combine them with red ginger (Zingiber officinale var. Rubrum). Red ginger contains volatile components such as zingiberene and zingiberol, which provide a distinctive fresh aroma that can mask the sour odor of cascara. The purpose of this study was to determine the effect of different ratios of cascara and red ginger on the physical, chemical, organoleptic, and microbiological quality of tea bags containing cascara with added red ginger, in order to obtain the best formulation. This research was conducted using a randomized complete block design (RCBD) with four treatment ratios: T0 (100% cascara: 0% red ginger), T1 (90% cascara: 10% red ginger), T2 (80% cascara: 20% red ginger), T3 (70% cascara: 30% red ginger), and T4 (60% cascara: 40% red ginger). The different ratios of cascara and red ginger significantly influenced the physical, chemical, organoleptic, and microbiological properties of the tea bags containing cascara with added red ginger. The best formulation was obtained from treatment T3 (70% cascara: 30% red ginger), which had a color preference rating of 4.15, an aroma preference rating of 4.34, a taste preference rating of 4.17, an L* value of 32.377, a pH value of 5.05, a moisture content of 13.461%, a total phenol content of 21.105 mg GAE/g, an antioxidant activity of 68.115%, and a total microbe count of 3.36 × 103 CFU/ml.

PENGEMBANGAN EKONOMI MASYARAKAT SUCOPANGEPOK MELALUI PRODUKSI SEDOTAN BAMBU SEBAGAI UPAYA MENGURANGI SAMPAH PLASTIK DI KABUPATEN JEMBER Nita Kuswardhani; Idah Andriyani; M. Abd. Nasir; Fariz Kustiawan Alfarisy
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 7, No 2 (2023): June
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v7i2.15034

ABSTRAKPencemaran sampah plastik di Kabupaten Jember menjadi salah satu masalah yang harus diselesaikan mengingat permasalahan sampah akan mencemari dan menimbulkan kerusakan lingkungan. Desa Sucopangepok yang letaknya di bagian hulu Daerah Aliran Sungai (DAS) Bedadung Jember merupakan salah satu desa yang mayoritas penduduknya bekerja sebagai petani atau petani buruh dengan tingkat ketrampilan dan perekonomian yang masih tergolong rendah. Kondisi wilayah yang berada disekitar aliran sungai menyebabkan banyaknya tanaman bambu yang belum banyak dimanfaatkan. Tujuan dari pengabdian dengan program kemitraan masyarakat adalah untuk memproduksi sedotan ramah lingkungan (Eco Puff Friendly) sebagai alternatif pengganti sedotan dari bahan plastik. Metode pelaksanaan meliputi pelatihan dan bimbingan teknis, yang dilakukan dalam beberapa tahapan: (1) mengumpulkan bahan sedotan, (2) memberikan pelatihan dan arahan pembuatan produk, (3) bimbingan teknis cara produksi, mengemas, dan memasarkan produk sedotan (Eco Puff Friendly), (4) workshop karakterisasi produk. Berdasarkan hasil kegiatan disimpulkan bahwa program ini telah meningkatkan pengetahuan dan pengalaman khalayak sasaran, dan mereka dapat membuat sedotan yang ramah lingkungan. Di samping itu, telah terjadi peningkatan pemahaman dan antusiasme khalayak sasaran untuk menghargai potensi wilayah mereka dalam rangka meningkatkan daya saing bangsa serta upaya pengurangan sampah plastik di Kabutapen Jember. Kata kunci: bambu; kabupaten jember; sampah; sedot ramah lingkungan. ABSTRACTPlastic waste pollution in Jember Regency is one of the problems that must be resolved, considering that waste will pollute and cause environmental damage. Sucopangepok Village, in the upstream part of the Bedadung Jember Watershed (DAS), is one of the villages where the majority of the population work as farmers or labor farmers with relatively low skill levels and economies. The condition of the area around the river causes many bamboo plants that have not been widely used. The community partnership program aims to produce eco-friendly straws (Eco-puff friendly) as an alternative to plastic straws. The method of implementation includes training and workshop, which is carried out in several stages: (1) collecting straw materials, (2) providing training of product, (3) technical guidance on how to produce, packaging, and marketing, (4) product characterization workshop. The target community's results increased their knowledge and experience, and they could make environmentally-friendly straws. Besides, there has been an increase in the target audience's understanding and enthusiasm to appreciate the potential of their region to increase the nation's competitiveness and efforts to reduce plastic waste in Jember Regency. Keywords: bamboo; jember regency; waste; eco puff-frendly straw.

Characteristics of Gipang, a traditional food of Baduy Tribe, Added with Milkfish Bone Flour to Improve Calcium and Phosphor Content Baity Nur Jannah; Fitria Riany Eris; Nita Kuswardhani; Aris Munandar
Jurnal Ilmiah Perikanan dan Kelautan Vol. 12 No. 2 (2020): JURNAL ILMIAH PERIKANAN DAN KELAUTAN
Publisher : Faculty of Fisheries and Marine Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jipk.v12i2.17064

HighlightMilk fish (Chanos chanos) bone flour to improve nutrition of GipangChemical, physical, and organoleptic characteristics of Gipang were analysedThe best concentration of milkfish bone added in gipang was 10%AbstractGipang is a well-known traditional food of Baduy, a local tribe located in Banten Province, West Java, Indonesia. This study aimed at the characterization of the traditional food with an addition of milkfish bone flour at four different concentrations. The study used a completely randomized design (CRD) with a single facto (concentration of milkfish bone flour addition). The addition of milkfish bone flour consisted of four levels, which were 0% as the control, 5%, 10%, and 15% of the weight of raw white glutinous rice used in the present study. Each treatment had 3 (three) replicates. During the experiment, the observed parameters were proximate analysis, calcium content, phosphors content, hardness, total valuable count (TVC) of microbes, and organoleptic characteristics (colour, taste, scent, texture, overall). Fishbone flour is processed from milkfish bone waste that obtained from the milkfish satay industry in Banten province. The addition of milkfish bone flour had a significant effect on ash, protein, fat, calcium, and phosphor contents, hardness, total microbes, and organoleptic properties of colour, taste, and overall values. The result showed that the best concentration of milkfish bone flour addition to the Gipang was 10% which had content characteristic respectively as follows: moisture 6.74%; ash 2.61%; protein 5.71%; fat 21.84%; carbohydrate 63.10%; calcium 3.68%; and phosphor 1.39%; hardness of 324.39 g/mm; TVC of microbes was 1.79 log10 CFU/ml; and organoleptic of colour 4.56; scent 4.40; taste 5.16; texture 5.08; and overall value of 5.28

Perancangan ulang desain tata letak fasilitas produksi di CV. Macarindo Berkah Group menggunakan metode ARC dan CRAFT Nita Kuswardhani; Dinasty Alfajar Rizky
AGROINTEK Vol 18, No 1 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i1.13415

CV Macarindo Berkah Group is one of the food processing industries (Snacks) located in Jember, with the product being processed is macaroni. The company wants to develop an efficient production system so that the total distance of material transfer, the total moment of movement and the cost of material handling (OMH) are optimal. The problem in the arrangement of production facilities there is unused space between departments and back and forth flow so that the production line is getting longer. The layout used is the product layout to reduce the total moment of displacement. The method used is CRAFT with input from the initial layout and ARC to show the degree of relationship between departments. The results are that there is an efficiency after improvement for the total distance of material transfer to 42.5 m from 48.5 m with an efficiency value of 12.4%, for the total moment of material transfer to be 2,365,6 m/day from 2,834.4 m/day. days with an efficiency value of 16.5% and for the total cost of material handling (OMH) to Rp. 68,516 from Rp. 82,368.3 with an efficiency value of 16.8%.

Pemberdayaan Masyarakat Desa Sucopangepok Kabupaten Jember Melalui Pengembangan dan Pemasaran Produk Sedotan Bambu Kuswardhani, Nita; Haidar Ali; Yumni, Syafiya Zata; Rahayu, Supratiana; Nugraha, Bima Arya; Larasati R, Khosyi; Faqih A, Abdillah; Khumairoh, Luthfi Afrilia; Mahendra, Enggar Lantang
LOYALITAS: Jurnal Pengabdian Kepada Masyarakat Vol. 6 No. 2 (2023): November 2023
Publisher : IAI Darussalam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30739/loyalitas.v6i2.2527

The “Hibah Mahasiswa Berdesa” Program (Promahadesa) is conducted in Sucopangepok Village, Jelbuk District, Jember Regency, which has potential of bamboo. Based on observation results, the use of bamboo as a potential for maked bamboo straws hasn't been utilized optimally. There is a main problem, that is the ability to market products and expand information is limited. In addition, the marketing area for bamboo straws isn't wide enough. Through the “Hibah Mahasiswa Berdesa” program (Promahadesa) will be assisted in optimize the marketing of bamboo straws and improve the marketing system. This activity realized use of technology web communication and digital marketing to improve product visualization. The implementation stage with socialization regard the application of digital marketing, marketplace to the practice of its use. The expected results after the training indicate an expanded customer accept of bamboo straws. So, optimal development and marketing of bamboo straws can improve the community’s economy

Co-Authors Ahmad Nafi' Ahmad Subayri Alfarisy, Fariz Kustiawan Ali Wafa Andi Eko Wiyono, Andi Eko Aris Munandar Baity Nur Jannah Bambang Marhaenanto Bertung Suryadharma, Bertung Clara Septaria Melinda Darmaningrum, Sindy Rosa Dian Purbasari Dinasty Alfajar Rizky Dwika Mayang Sari EKA RURIANI Ekky Audina Rusita Faqih A, Abdillah Fatimatuz Zahra Fitri Wulandari Fitria Riany Eris Fuad Sauqi Isnain Gusna Merina Haidar Ali Hana, Dania Mazidatul Hendy Firmanto Herlina . Herry Purnomo Herry Purnomo, Bambang Hidayatulloh Hidayatulloh Hifdzil Adila Ida Bagus Suryaningrat Ida Bagus Suryaningrat Idah Andriyani Indah Nalurita Intan Kartika Setywati Izzeta, Muhammad Izzeldin Khumairoh, Luthfi Afrilia Larasati R, Khosyi M. Abd. Nasir Mahardika, Nidya S Mahardika, Nidya Shara Maharlika Pemuda Bhakti Nagara Mahendra, Enggar Lantang Melinda Lady Plus Miftahul Choiron Muhammad Syaiful Adzim Munandar, Aris Nidya Shara Mahardika Ninik Rizky Hastuti Novita Fitri Yulian Nugraha, Bima Arya Nurhayati Nurhayati Nurmalasari, Marsa Suci Prameswari, Dinda Putri Purnomo, Bambang Hery Putri, Azizah Rayya Kartiko Qurrotun A’yuni R. Dio Alif Pratama Rahayu, Supratiana Rahmawati, Elis Ramadani, Fadillah Sauma Rifdah Atikah Rizki Agustian Rizky Chandra Ardi Wardhana Rusdianto, Andrew Setiawan Safitri, Putri Listia Salsabila, Adine Rara Sapta, Muhammad Sadam Putra Sulistyani, Ika Suryaningrat, Ida Bagus Bagus Suwasono, Sony Tiarawardani, Dwi Anggi Ade Utami, Sabrina Dinda Winda Amilia Wiyono, Andi E Yuli Wibowo Yumni, Syafiya Zata

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