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All Journal Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat JURNAL PENGABDIAN KEPADA MASYARAKAT Panrita Abdi - Jurnal Pengabdian pada Masyarakat JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Indonesian Food and Nutrition Progress Journal of Applied Food Technology Jurnal Penelitian dan Pengabdian Kepada Masyarakat UNSIQ Jurnal Teknologi Pertanian Andalas Jurnal Ilmiah Fillia Cendekia Jurnal Teknologi Hasil Pertanian INSPIRASI: Jurnal Kajian dan Penelitian Pendidikan Islam JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Jurnal Pengabdian kepada Masyarakat Nusantara Jurnal Pengabdian UNDIKMA International Journal on Food, Agriculture and Natural Resources (IJFANRES) Journal of Agri-Food Science and Technology (JAFoST) Warta LPM Prosiding Seminar Nasional Unimus Journal of Food and Agricultural Technology
Setiyoko, Agus
Universitas Mercu Buana Yogyakarta
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Nursing Public Health Social Sciences Veterinary Other

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Pelatihan Tertib Administrasi dan Manajemen Keuangan Pada Kelompok Wanita Tani Sewagati Gamping Yogyakarta Ika Wulandari; Agus Setiyoko; Rani Dwi Lestari
Jurnal Pengabdian kepada Masyarakat Nusantara Vol. 4 No. 3 (2023): Jurnal Pengabdian kepada Masyarakat Nusantara (JPkMN)
Publisher : Cv. Utility Project Solution

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55338/jpkmn.v4i3.1436

Abstract

This training aims to increase the understanding of members and management of KWT Sewagati Gamping, Sleman Yogyakarta regarding orderly administration, bookkeeping and simple financial management. Before the community service activities were carried out, KWT Sewagati did not yet have good records of activity administration, finance, bookkeeping and simple financial management. The method of service is training and mentoring. The training activities were held on July 9 2023 by presenting 15 management and members of the KWT Sewagati group. After the training activities, assistance was also provided to KWT Sewagati management in terms of financial and activity records. Evaluation of activities is carried out using pre-test and post-test as well as monitoring activities. After the training and mentoring there was an increase in participants' understanding of the orderly administration of activities to 84%, the level of participants' understanding of orderly financial administration increased to 82%. The increase in participants' understanding of business financial management was 80% and the participants' understanding of simple financial bookkeeping increased to 80%. Overall the activity was successful because it exceeded the target of the Service Team, where the target success rate was at least 70%. Currently KWT Sewagati already has an activity administration and financial administration book, and has implemented it in group activities.
Karaktersitik Fisik dan Kimia Nugget Daging Itik Terpilih dengan Perlakuan Curing dalam Nanokapsul Jus Kunyit Agus Setiyoko; - Sundari; AnAnastasia Mamilisti Susiati 1
Prosiding Seminar Nasional Unimus Vol 3 (2020): Optimalisasi Hasil Penelitian dan Pengabdian Masyarakat Menuju Kemandirian di Tengah P
Publisher : Universitas Muhammadiyah Semarang

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

Abstract

Daging itik memiliki beberapa kelemahan, diantaranya rendahnya harga jual, tekstur daging liat serta tingginya kadarlemak pada daging dibandingkan dengan ayam broiler. Kandungan asam lemak tidak jenuh pada daging yang tinggi mengakibatkan  terjadinya off-flavor yg lebih cepat disebabkan karena  proses oksidasi. Berdasarkan uraian tersebutmaka diperlukan diversifikasi olahan dan perlakuan untuk meningkatkan nilai jual dan memperbaiki kualitas dagingitik. Tujuan dari  penelitian ini adalah untuk mengetahui sifat  fisik dan sifat kimia dari nugget daging itik denganperlakuan curing terpilih. Daging itik yg dipakai asal menurut 10 ekor itik hibrida jantan  dengan kisaran umur 6-8minggu. Penelitian ini menggunakan metode rancangan acak lengkap (RAL) pola faktorial menggunakan faktorvariasi konsentrasi nanokapsul jus kunyit 0%, 1%, 2%, 3%  dan lama waktu curing 0, 5, 10, 20 menit. Parameter yangdianalisa meliputi uji kesukaan daging itik curing metode Hedonic Test. Perlakuan terpilih berdasarkan uji kesukaanselanjutnya dilakukan analisa fisik berupa tekstur (hardness, cohesiveness &  chewiness), analisa kimia mencakup :kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat serta analisa aktivitas antioksidan. Berdarkan hasilpenelitian diperoleh bahwa daging itik hibrida dengan perlakuan terpilih menurut uji kesukaan adalah  dengan curingmenggunakan 2% nanokapsul jus kunyit dengan lama waktu curing selama 5 menit. Nugget terpilih ini mempunyaikarateristik fisik : hardness 175,73 N, cohesiveness 0,61 N,  chewiness 101,83 N,  karaktersitik kimia sebagai berikut: kadar air 46,55 (%bb), kadar abu 1,37 (%bb), kadar protein 17,55 (%bb), kadar lemak 11,24 (%bb), Kadarkarbohidrat by difference 23,29 (%bb) dan aktivitas  antioksidan 5,09  RSA. Kata Kunci : Curing, Itik hibrida, nugget, nanokapsul, jus kunyit
PRODUKSI DAN PENGOLAHAN AYAM-KUB TULANG LUNAK DENGAN METODE CURING NANOKAPSUL JUS KUNYIT SEBAGAI PANGAN FUNGSIONAL Sundari Sundari; Agus setiyoko; A. Mamalisti Susiati
Panrita Abdi - Jurnal Pengabdian pada Masyarakat Vol. 8 No. 1 (2024): Jurnal Panrita Abdi - Januari 2024
Publisher : LP2M Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/pa.v8i1.22224

Abstract

Samben hamlet is one of 14 hamlets in Argomulyo village. Some of its residents are members of the “Antik_Mulya” food group which is the partner of this community service program. KUB- Chickens are livestock now widely developed by the community in Samben hamlet. Chicken-KUB production has weaknesses such as low meat content and more dominant bone composition, high-fat content, fishy smell, and tougher meat. The purpose of this activity is to increase the members’ knowledge to produce better quantity and quality of meat and also new skills regarding the diversification of processed KUB chicken. The problems experienced by partners include 1) Lack of knowledge and skills regarding diversification of processed KUB chickens, 2) Lack of knowledge and skills of farmers in making chicken feed 3) Lack of understanding of KUB chicken’s health management including sanitation and vaccination. The solutions to these problems are: 1) Training on functional soft bone KUB- chicken processing with turmeric nanocapsules curing treatment to increase the selling value of the product. 2) Training and counselling on the manufacture of animal feed with turmeric nanocapsules feed additives to produce animal feed from local and healthier ingredients and reduce the use of synthetic antibiotics. 3) Business management training and especially livestock health including sanitation and vaccination. Implementation methods include socialization, technology dissemination, evaluation, and monitoring. The result of this service is an increase in partner knowledge from 55% to 85%, from the skill aspect it has increased from 45% to 88%, and from the business management aspect, it has also increased from 50% to 78%. The technology provided is very easy to apply as evidenced by a high rating from the community of 75%.  ---  Dusun Samben salah satu dari 14 dusun di Argomulyo, sebagian warganya tergabung dalam kelompok Boga “Antik_Mulya” yang  menjadi khalayak mitra program pengabdian masyarakat ini. Ayam-KUB merupakan ternak yang sekarang banyak dikembangkan oleh masayarakat di dusun Samben. Produksi ayam-KUB memiliki kelemahan seperti rendahnya kandungan daging serta komposisi tulang yang lebih dominan, kandungan lemak yang tinggi, berbau amis serta daging lebih alot. Tujuan dari kegiatan ini adalah agar mitra mampu menghasilkan kuantitas dan kualitas daging yang lebih baik serta memiliki keterampilan mengenai diversifikasi olahan ayam KUB agar dapat diterima oleh konsumen. Permasalahan yang dialami oleh mitra antara lain: 1) Kurangnya pengetahuan dan ketrampilan mengenai diversifikasi olahan ayam-KUB, 2) Kurangnya pengetahuan dan ketrampilan peternak dalam pembuatan pakan, serta 3) Masih rendahnya pemahaman mengenai manajemen kesehatan ternak ayam KUB meliputi sanitasi dan vaksinasi. Solusi yang diberikan  adalah: 1) Pelatihan pengolahan ayam_KUB tulang lunak yang fungsional dengan perlakuan curing nanokapsul kunyit untuk meningkatkan nilai jual produk. 2) Pelatihan dan penyuluhan pembuatan pakan ternak dengan aditif pakan nanokapsul kunyit untuk menghasilkan pakan ternak dari bahan lokal yang lebih sehat dan mengurangi penggunaan antibiotik sintetis.  3) Pelatihan manajemen usaha dan juga manajemen kesehatan ternak meliputi sanitasi dan vaksinasi. Hasil dari pengabdian ini adalah meningkatnya pengetahuan mitra tentang pengetahuan produksi pakan dan kesehatan ternak mitra meningkat dari 55% menjadi 80%, keterampilan mitra dalam memproduksi ayam KUB tulang lunak dengn metode curing juga meningkat dari 45% menjadi 88% serta menajeman usaha mitra juga mengalami peningkatan dari 50% menjadi 78%.  Selain itu tingkat kemudahan mengenai teknologi yang diberikan memperoleh penilaian yang tinggi dari mitra sebesar 75%.
Diversifikasi Olahan Ubi Ungu untuk Meningkatkan Daya Saing Produk Pangan di Sleman Setiyoko, Agus; Putri, Soraya Kusuma; Casmi, Eno
Warta LPM WARTA LPM, Vol. 26, No. 4, Oktober 2023
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/warta.v26i4.1993

Abstract

The PKK group from RT 004 Pasekan Lor, Balecatur, Gamping, Sleman, location is approximately 4.8 km from Mercu Buana University, Yogyakarta. One of the food potentials that this group has begun to process is purple sweet potato. Purple sweet potatoes are commonly processed by steaming, boiling, or frying. On the opposite hand, with technology present, purple sweet potatoes can be processed into various food products with high nutritional and economic value. This community-based project desires to improve people's knowledge and expertise in purple sweet potato processing, labeling, and packaging technology to enhance food goods' competitiveness in the PPK RT 004 Pasekan Lor group. This voluntary activity is being done by (1) Counseling on diversification of processed purple sweet potato, (2) Practice and training on making various processed purple sweet potato, (3) Counseling on various types of labels, packaging, and packaging methods, (4) Counseling and practice of online product marketing, (5) Submission of sweet potatoes production tools. According to the evaluation of this community service project results: (1) Members' awareness of the variety of processed purple sweet potatoes grew from 60% to 95%, (2) Skills in product processing rose from 57% to 89%, (3) From 50% to 84% of the population are understanding how to create labels and package food that fits with standards, (4) Understanding and skills in marketing products online increased from 45% to 75%, (5) Partners have production equipment for various processed purple sweet potatoes. Regarding program benefits, 92% of partners considered it very useful, while 85% rated it very easy regarding ease of technology implementation.
Effect of Packaging Type and Storage Time on the Quality Characteristics of Chicken Nugget Substituted with Jack Bean (Canavalia ensiformis L.) Tempeh Flour Giovani, Sarah; Oktafiani, Zahra Ismi; Komalasari, Ema; Setiyoko, Agus
Journal of Applied Food Technology Vol 11, No 1 (2024)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.22983

Abstract

Chicken nuggets with jack bean tempeh flour substitution are a type of perishable food, thus having a short shelf life. The shelf life of chicken nuggets with jack bean tempeh flour substitution and its quality were affected by the storage conditions. This study aimed to determine the effect of packaging type and storage time during 20 days of cold storage under vacuum packaging condition on the quality characteristics of chicken nuggets with jack bean tempeh flour substitution. The research design consisted of two factors, the first factor was packaging type (nylon/polyethylene (PE), nylon/polyethylene (PE)/polyamide (PA), and polyethylene (PE)/polyamide (PA)) and the second factor was storage time (0 day, 5 days, 10 days, 15 days, and 20 days). The results showed that the packaging type and storage time significantly affected the quality characteristics of chicken nuggets with jack bean tempeh flour substitution (p < 0.05). In conclusion, PE/PA was the most suitable plastic packaging for maintaining the quality characteristic of chicken nuggets substituted with jack bean tempeh flour during 20 days of cold storage under vacuum packaging conditions. The physical and chemical quality of chicken nuggets substituted with jack bean tempeh flour on the 20th day of storagewere pH of 6.43, cooking loss of 9.85%, moisture content of 39.46%, protein content of 24.51%, TVBN content of 16.44 mg N/100 g, and TPC of 5.36 log cfu/g. Meanwhile, the result of the sensory evaluation showed that scores for attributes were color 3.63, aroma 3.45, taste 3.5, texture 3.29, and overall 3.53 (like slightly) on the 20th day of storage. 
Effect of Wheat Flour and Yellow Pumpkin Flour Ratios on The Physical, Chemical Properties, and Preference Level of Cookies Salma, Nabila; Setiyoko, Agus; Sari, Yuli Perwita; Rahmadian, Yudi
Journal of Agri-Food Science and Technology Vol. 4 No. 2 (2023): November
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v4i2.7882

Abstract

Cookies are made from flour, eggs, vanilla, margarine, and baking powder ingredients. The weakness of standard cookies is their low antioxidant content. Therefore, innovation is needed to increase the antioxidant level of these cookies. This study contributes to determining the effect of adding yellow pumpkin flour on selected cookies' physical, preference level, chemistry properties, and antioxidant activity. The proportion of adding pumpkin flour consists of 0%, 10%, 20%, 30%, 40%, and 50%. The physical analysis included color, texture, expansion volume, and the level of preference, including flavor, color, taste, texture, and overall, which are used to select the most preferred cookies by panelists. The chemical analysis includes moisture, ash, protein, carbohydrate contents, and IC50 value for the most preferred cookies by panelists. The findings indicated that the selected formula by the panelist was cookies with 20% pumpkin flour substitution. The physical characteristics of cookies are a lightness color of 54.15, a texture of 1572.7 gF, and an expansion volume of 46.2%. The chemical elements are as follows: moisture content of 4.68%, ash content of 1.53%, protein content of 8.15%, fat content of 26.10%, carbohydrate content by the difference of 59.54%, and IC50 as much as 84.84 ppm, which means that the selected cookies have intense antioxidant activity. The experiment's contribution was that increasing antioxidant intake through dietary choices can positively impact overall health and potentially reduce the need for medicinal intervention.
The Effect of Foaming Agent and Whipping Time on Albedo Characteristics of Watermelon Flour Setiyoko, Agus; Putri, Soraya Kusuma
Journal of Agri-Food Science and Technology Vol. 4 No. 2 (2023): November
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v4i2.9088

Abstract

The fruit's rind is one of the natural waste products that can support nutrients like carbohydrates, proteins, and lipids. Reused rind contributes significantly to the effective handling of this fruit's byproduct. Processing watermelon rind into powder by lowering water content and activity is an alternative to extending its shelf life. The flour form is easier and more suitable for application in multiple processing food products such as snacks, beverages, bread, and pasta. The focus of this study was to verify the optimal state for foam mat drying using concentrations of foaming agent in the form of egg albumin (10, 15, 20), foam stabilizer in the form of CMC with concentrations of 1 %, and whipping time (5, 7, and 9 minutes) on for bulk density, WSI, hygroscopicity, L* value, a* value, b* value of total phenol and antioxidants activity, and the maximum antioxidant content of watermelon albedo flour using Completely Randomized design with 2 factorial resulting in nine treatments with three replications. Based on the outcome, the bulk density of the resulting watermelon albedo flour ranges from 0.25-0.50 gr/cm-3 and 0.11-0.26%. of WSI; 22.63-28.18g/100g-1 of hygroscopicity; 1.92-4.67% of total phenol; 47.48-66.59% of L*value; 3.74-6.11% of a*value; 5.47-16.08% of b*values and 6.80- 25.26% RSa of antioxidants activity. The best treatment for antioxidant activity was 25.26% RSA using 10% of the foaming agent and whipping time in 9 minutes. These findings have implications for the food industry because they suggest that treatments can influence the properties of watermelon albedo flour.
Quality Characteristics of Jack Bean (Canavalia ensiformis L.) Tempeh Milk with Addition of Ajwa Date (Phoenix dactylifera L.) and Various Types of Stabilizers Giovani, Sarah; Putri, Afiya Deliana; Adelina, Nadya Mara; Setiyoko, Agus
Journal of Agri-Food Science and Technology Vol. 5 No. 1 (2024): April
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v5i1.10210

Abstract

Jack bean tempeh was processed into jack bean tempeh milk. The addition of Ajwa date can improve the organoleptic and nutritional value of jack bean tempeh milk. Moreover, stabilizers must be added while making jack bean tempeh milk to enhance its quality. This study contributed to determining the effect of various stabilizers on jack bean tempeh milk quality. The treatments were (F1) the addition of iota carrageenan stabilizer (0.1%), (F2) the addition of gum Arabic stabilizer (0.1%), (F3) the addition of pectin stabilizer (0.1%), and (F4) the addition of carboxy methyl cellulose (CMC) stabilizer (0.1%). The results of this study showed that the stabilizer types had no significant effect on the organoleptic color, texture, and taste of the jack bean tempeh milk. The selected formulation was based on the hedonic quality test in the parameters of color and aroma, namely formula F4, which was jack bean tempeh milk with the addition of a CMC stabilizer. The results of the chemical characteristics of F4 jack bean tempeh milk was protein content of 0.65%, fat content of 2.48%, and antioxidant activity (IC50) of 7760 ppm. The physical characteristics of F4 jack bean tempeh milk was a pH value of 5.8, total dissolved solids of 20.7°Brix, a viscosity of 13.43 cP, L* value of 60.61, a* value of -0.12, and b* value of 19.56.
Proximate and Texture Profile Analysis of Gluten-Free Cookies Made from Black Glutinous Rice and Mung Bean Flour Putri, Soraya Kusuma; Setiyoko, Agus
Journal of Agri-Food Science and Technology Vol. 6 No. 2 (2025): June
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v6i2.12717

Abstract

Cookies are one of the food product kinds that have been extensively studied as low-calorie and high-fiber foods. Non-gluten cookies (high fiber) could be made with black glutinous flour and mung bean flour. Black glutinous rice is a valuable ingredient to enhance dietary fiber and antioxidants in food products. The mung bean flour had significant levels of crude fiber (3.77%), iron (89.62 mg), and protein (18.42%). This substance was chosen because mung bean flour and black glutinous rice flour are gluten-free flour, and this research contributed to diversifying food beyond grains and cereal and analyzing that physicochemical profile. This study offers to determine the differences between the findings of proximate analysis and texture profile analysis in cookies made using mung bean flour and black glutinous rice flour. The composite of flour was made from mung black glutinous rice flour and mung bean (F1 = 0:100; F2 = 30:70; F3 = 70:30; F4 = 100:0). The experiment used a completely randomized design to compare the physicochemical and profile texture parameters of cookies. The result of this study is the highest proximate content in terms of protein is in F2, with a moisture content of 4.43%, ash content of 4.80, fat content of 9.46, and carbohydrate content of 73.32%, which is following the Indonesian National Standard (SNI) 01-2973-2022. The texture profile such as hardness 106.23 ± 0.12 N, cohesiveness 0.405 ± 0.17, springiness 0.84 ± 0.24, gumminess 53.54 ± 0.04, and chewiness 33.53 ± 0.02 N.
PENERAPAN MODEL PEMBELAJARAN BERBASIS NEUROSAINS DALAM PEMBENTUKAN KARAKTER BERPIKIR KREATIF DAN KERJASAMA Setiyoko, Agus
INSPIRASI (Jurnal Kajian dan Penelitian Pendidikan Islam) Vol 2, No 1 (2018): INSPIRASI
Publisher : Fakultas Agama Islam UNDARIS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (504.26 KB) | DOI: 10.61689/inspirasi.v2i1.51

Abstract

AbstracThis thesis focuses on the implementation of neurosains learning models in structuring the characters of creative and cooperative thinking toward the students of SD (public schools) / MI (Islamic public schools) in Salatiga including SD Muhammadiyah Plus, and MI Ma’arif Mangunsari Salatiga in the year of 2017/2018. This research aims to reveal the extent of the implementation of neurosains learning models in SD/MI Salatiga (SD Muhammadiyah Plus and MI Ma’arif Mangunsariin structuring the creative and cooperative characters. The approach applies qualitative study that describes and analyses the phenomena of the learning process in those schools. This study finds that the implementation of neurosains learning models in SD Muhammadiya Plus Salatiga includes several learning models (1) Playing games, (2) Fun Learning, (3) Quantum Teaching, (4) Multiple Intelligence, (5) Problem solving base. Mean while, MI Ma’arif Mangunsari occupies the learning models of (1) Neuro Language Program, (2) Learning with music, (3) learning environment modification. The implementation of creative and cooperative learning models in those three schools is by organizing extracurricular activities. In this aspect, SD Muhammadiyah Plus has (1) Language club, HizbulWaton/Scout Movement, (2) Scout movement to create confident characters. Meanwhile Likewise, MI Ma’arif Mangunsari Salatiga trains the students to write song lyrics. Penelitian ini berjudul penerapan model pembelajaran berbasis neurosains dalam pembentukan karakter berpikir kreatif dan kerjasama (Studi pada SD Muhammadiyah Plus, dan MI Ma`arif Mangunsari Kota Salatiga) tahun 2017/2018. Penelitian ini bertujuan mengungkap bagaimana penerapan model pembelajaran berbasis neurosains pada SD/MI Kota Salatiga (SD Muhammadiah Plus dan MI Ma`arif Mangunsari Kota dan bagaimana pembentukan karakter berpikir kreatif  dan kerjasama dalam pembelajaran berbasis neurosains pada sekolah tersebut. Pendekatan yang dipakai dalam penelitian inia dalah penelitian kualitatif untuk mendiskripsikan dan menganalisis tentang fenomena, peristiwa proses pembelajaran di tiga sekolah tersebut. Hasil penelitian ini menunjukkan bahwa penerapan model pembelajaran berbasis neurosains pada SD Muhammadiyah Plus Kota Salatiga ada beberapa macam antara lain: (1) Model belajar anak dengan bermain, (2) Model Pembelajaran Fun Learning, (3) Pembelajaran Quantum Teaching, (4) Pembelajaran Multiple Intelegensi, (5) Pembelajaran berbasis masalah, di MI Ma`arif Mangunsari dalam penerapan pembelajaran adalah menggunakan (1) Neuro Language Program, (2) Media musik dalam belajar, (3) Pergantian warna/suasana. Sedangkan penerapan model pembelajaran kerjasama dan berpikir kreatif pada tiga sekolah tersebut adalah melalui kegiatan ekstra kurikuler yaitu: (1) Club Bahasa, Hizbul Waton/pramuka, (2) Kepanduan untuk menumbuhkan jiwa pemberani, sedangkan, di MI Ma`arif Mangunsari Kota Salatiga dengan cara anak dilatih agar mampu membuat lirik lagu.
Co-Authors - Sundari A. Mamalisti Susiati Agus Slamet Agus Slamet Amalia Wahyuningtyas AnAnastasia Mamilisti Susiati 1 Anastasia Mamilisti Susiati Ardhi Arief Setiawan Awaliya, Nila Soviatul Bayu Kanetro Casmi, Eno Djagal Wiseso Marsono Dwiyati Pujimulyani Ema Komalasari, Ema Giovani, Sarah Hanifah, Dika Nur Ichlasia Ainul Fitri Ika Wulandari Ika Wulandari Kartikaningrum, Ayu Rara Lestari, Rani Dwi Muhamad Nastain Nadya Mara Adelina Nafida Hetty Marhaeni Nugraeni Nugraeni Nurdiarti, Rosalia Prismarini Oktafiani, Zahra Ismi Putri, Afiya Deliana Putri, Soraya Kusuma Rahmadian, Yudi Salma, Nabila Saptya Fajar Pertiwi Sari, Yuli Perwita Sri Anggrahini Sri Hartutik Sundari Sundari Tokiman, Nurul Azlin Tutut Dewi Astuti Yuliani, Fety Andrianing