Article Per Year (5 Year)
p-Index From 2021 - 2026
8.728
P-Index
This Author published in this journals
All Journal ADITYA - Pendidikan Bahasa dan Sastra Jawa Agrointek Jurnal Teknologi Pangan Jurnal Teknik Kimia Jurnal Pangan dan Agroindustri Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Teknologi Pertanian agriTECH AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Jurnal Sains dan Teknologi Pangan Jurnal Terapan Abdimas Jurnal Ilmu Pangan dan Hasil Pertanian Jurnal Penelitian Pendidikan IPA (JPPIPA) CARING (Center of Publication in Midwifery and Nursing) : Jurnal Publikasi Penelitian Kebidanan dan Keperawatan JURNAL ILMIAH CAHAYA PAUD AGRITEKNO, Jurnal Teknologi Pertanian TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Journal of Education Action Research Food Science and Technology Journal (Foodscitech) Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Metalingua: Jurnal Penelitian Bahasa PEDULI: Jurnal Imiah Pengabdian Pada Masyarakat Journal of Tropical AgriFood Jurnal Lemuru : Jurnal Ilmu Perikanan dan Kelautan Indonesia Jurnal Midpro Management Studies and Entrepreneurship Journal (MSEJ) Childhood Education : Jurnal Pendidikan Anak Usia Dini JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Nusantara Science and Technology Proceedings International Journal of Eco-Innovation in Science and Engineering (IJEISE) Well Being DedikasiMU: Journal of Community Service Anjoro : International Journal of Agriculture and Business Basica AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Pengbdian Teknik Mesin Journal Of World Science Jurnal Teknologi Pangan Jurnal Pengabdian Pelitabangsa Journal of Social Empowerment Widyaparwa Dharma Pengabdian Perguruan Tinggi (DEPATI) Metonimia: Jurnal Sastra dan Pendidikan Kesusastraan Jurnal Teknologi dan Mutu Pangan Al-Zayn: Jurnal Ilmu Sosial & Hukum International Journal of Language and Ubiquitous Learning JURNAL KEBIDANAN Environation (Environmental Engineering Journal of Community Dedication) Kesmas: Jurnal Kesehatan Masyarakat Nasional (National Public Health Journal) Journal of Food and Agricultural Technology
Sri Winarti
Program Studi Teknologi Pangan, Fakultas Teknik, Universitas Pembangunan Nasional “Veteran” Jawa Timur
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture 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 Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Transportation Other

Published : 85 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 85 Documents
Search

 5   6   7   8   9 
KAJIAN FORMULASI TEPUNG GADUNG (DIOSCOREA HISPIDA DENNST), PATI TAPIOKA DAN TEPUNG TERI PADA STIK GADUNG Basuki S, Enny Enny; Winarti, Sri; Puspitasari, Ken Dina
Jurnal Teknologi Pangan Vol 13, No 1: JUNI 2019
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v13i1.1504

Abstract

Stik merupakan salah satu produk dalam katagori makanan ringan ekstrudat yang dibuat melalui proses ekstruksi dari tepung gadung, pati tapioka dan tepung teri dengan atau tanpa proses penggorengan. Penelitian ini bertujuan menentukan formulasi tepung gadung dan pati tapioka dan penambahan tepung teri yang disukai oleh panelis. Metode penelitian yang digunakan rancangan acak lengkap sederhana, satu faktor, 9 formulasi dan dua kali ulangan. Hasil terbaik diperole pada formulasi tepung gadung 74,80 gram, pati tapioka 18,70 gram dan tepung teri 16,50 gram, dengan kadar air 3,543%, kadar abu 3,935%, kadar kalsium 927,210 mg, kadar protein 10,880%, kadar pati 33,890%, kadar amilosa 11,390%, daya patah 1,726 N, nilai rasa 2,90, nilai tekstur 3,30 dan nilai aroma 1,80. Kata kunci: tepung gadung, pati tapioka, tepung teri, stik DOI : https://doi.org/10.33005/jtp.v13i1.1504
Accelerating the Provision of Safe Water Supply in Urban and Rural Areas of Indonesia Sutomo, Sumengen; Sagala, Salord; Sutomo, Bebi; Winarti, Sri; Sanjaya, Gelant
Kesmas Vol. 16, No. 3
Publisher : UI Scholars Hub

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

Abstract

Over the past 100 years, the provision of a safe water supply to drink in Indonesia has been slowly progressed with low coverage. The majority of the population does not have access to safe water. Morbidity and mortality of water-related diseases, including diarrhea, are very high. The provision of safe water is not a technological issue but good water management that comprises content, institutional, and communication layer. This paper provided information for strategic and operational decisions to accelerate the provision of safe water services in urban and rural areas. Benchmarking good water management with the characteristics of the water supply location is required to improve the health status of the population, mainly the poor urban and rural areas with limited resources, including time and cost.
The Attitude toward Teacher Digital Media in English Language Teaching Winarti, Sri; Putro, Nur Hidayanto Pancoro Setyo
Journal of World Science Vol. 3 No. 11 (2024): Journal of World Science
Publisher : Riviera Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58344/jws.v3i11.1229

Abstract

The increasing integration of digital media in education has opened new pathways for enhancing student engagement, particularly in English reading classes. This study aims to explore students' attitudes toward using digital media in reading lessons, focusing on its impact on motivation and accessibility in English language learning. Utilizing a descriptive qualitative approach, this research was conducted in a State Junior High School in Sleman, with data collected from ten students through interviews, observations, and questionnaires. The data were analyzed using thematic analysis to uncover recurring patterns related to student experiences with digital media. The findings reveal that students generally respond positively to digital media, appreciating its flexibility and access to diverse reading resources. Digital media facilitates engaging, interactive learning and enables students to study independently outside the classroom, breaking the limitations of time and space. The study concludes that digital media has significant potential to enhance motivation and foster a more inclusive, accessible learning environment. However, challenges remain regarding digital literacy and consistent technology access. Future research could explore the long-term impact of digital media on reading proficiency and strategies to support broader implementation in under-resourced schools.
Akseptor KB Suntik Depo Medroksiprogesteron Asetat ( Depoprovera ) Dengan Spotting Winarti, Sri; Azizah, Nurul
Jurnal Kebidanan Vol 14 No 2 (2024): Jurnal Kebidanan Edisi September 2024
Publisher : ITSKES Insan Cendekia Medika Jombang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35874/jib.v14i2.1364

Abstract

Spotting/perdarahan bercak merupakan satu dari beberapa efek samping KB suntik 3 bulanan yang banyak dikeluhkan. Kontrasepsi yang berisi Depoprovera ( Depo Medroksiprogesteron Asetat) yang berisi 150 mg DMPA. Yang merupakan efek samping paling umum dari KB 3 bulan adalah adanya gangguan menstruasi, gangguan terrsebut yakni darah haid yang hanya berupa bercak. Hal itu di sebabkan karena terjadi pelebaran pembuluh darah kecil pada endometrium yang mana pembuluh darah itu berakhir rapuh sehingga menyebabkan perdarahan. jika progestagen kurang, keseimbangan stroma berkurang, maka akan terjadi perdarahan. Study kasus ini menerangkan bahwa Ny. I usia 37 tahun mengalami keluarnya darah / bercak darah dr vagina selama 2 minggu hal itu disebabkan oleh efek samping KB 3 bulan. Dari hasil analisa serta penanganan kasus tersebut pasien atau ibu sudah tidak mengalami spotting dan ibu masih tetap menjadi aseptor KB Depoprovera.
ANALISIS DAMPAK COVID-19 DALAM PROSES PEMBELAJARAN DARING PADA KELAS B4 DI PAUD TELKOM TERNATE Winarti, Sri; Taib, Bahran; Alhadad, Bujuna; Achmad, Fatoni
Jurnal Ilmiah Cahaya Paud Vol 3, No 1 (2021): Jurnal Ilmiah Cahaya Paud (Edisi Mei)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/cahayapd.v3i1.3140

Abstract

Abstrak: Penelitian ini bertujuan untuk menganalisis dampak Covid-19 dalam proses pembelajaran daring di rumah pada siswa kelas B4 di PAUD Telkom Ternate. Jenis penelitian ini adalah deskriptif kualitatif yaitu penelitian yang di tujukan untuk mendeskripsikan dan menganalisis tentang fenomena atau aktivitas sosial. Teknik pengumpulan data yang digunakan adalah wawancara, dan dokumentasi. Berdasarkan hasil penelitian dampak Covid-19 dalam proses pembelajaran daring tidak hanya terjadi pada anak namun juga pada orang tua dan guru, yaitu stres yang dialami oleh anak dan orang tua. Selain itu anak juga mengalami penurunan capaian perkembangan, kehilangan semangat belajar, beresiko kehilangan pembelajaran, serta korban kekerasan verbal. Sedangkan dampak yang dirasakan oleh guru yaitu kurang optimalnya dalam proses penilaian perkembangan terhadap anak.Kata Kunci: Covid-19, Pembelajaran Daring, Anak Abstract: This study aims to analyze the impact of Covid-19 in the online learning process at home in grade B4 students at PAUD Telkom Ternate. This type of research is descriptive qualitative which aimed at describing and analyzing social phenomena or activities. The data collection techniques used were interviews and documentation. Based on the results of research on the impact of Covid-19 in the online learning process, it does not only affect children but also parents and teachers; the children and the parents were stress in facing the situation. In addition, children also had a declining developmental achievement, lost their learning motivation, were at risk of losing learning, and became the victims of verbal violence. Meanwhile, the impact felt by the teacher was less optimal in the process of assessing the development of children.Key Words: Covid-19, Online Learning, children
Profil Fisikokimia, Mikrobiologi dan Organoleptik Rusip Ikan Teri (Stolephorus sp.) dengan Lama Fermentasi Berbeda Kurnianto, Muhammad Alfid; Winarti, Sri; Puspita, Alfina Ayu
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 19, No 1 (2024): Juni 2024
Publisher : Politeknik - Ahli Usaha Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v19i1.1011

Abstract

Rusip adalah produk fermentasi tradisional berbahan dasar ikan teri, gula aren, dan garam yang difermentasi secara anaerob selama 7-14 hari. Selama proses fermentasi terjadi reaksi katabolisme substrat utama oleh enzim dan metabolit produksi mikroorganisme yang berpengaruh terhadap sifat fisikokimia dan sensoris produk. Tujuan penelitian ini adalah menganalisis perubahan profil fisikokimia, mikrobiologi dan sensoris rusip selama masa fermentasi (21 hari). Penelitian ini didesain menggunakan rancangan acak sederhana faktor tunggal (lama fermentasi 0, 7, 14, dan 21 hari) dengan uji yang dilakukan meliputi analisis proksimat, pH, total plate count (TPC), total bakteri asam laktat (BAL), dan analisis profil sensoris. Berdasarkan hasil uji, didapatkan nilai kadar air (56,26-63,70%), abu (1,30-2,84%), lemak (6,19-7,64%), protein (23,78-27,03%), karbohidrat (5,02-6,22%) dan pH (4,91-6,58) rusip. Hasil uji menunjukkan waktu fermentasi berpengaruh nyata terhadap peningkatan kadar air dan penurunan parameter fisikokimia lain. Analisis profil mikrobiologis juga menunjukkan tren peningkatan nilai total BAL (6,31 log cfu/mL pada hari ke-0 ke 6,96 log cfu/mL pada hari ke-14) dan tren penurunan nilai TPC *6,92 log cfu/mL ke 6,5 log cfu/mL) yang berbeda nyata. Pada analisis sensoris menggunakan uji perbandingan jamak menunjukkan penilaian panelis pada parameter aroma berkisar 2,35-7,23 (sangat lebih asam hingga kurang asam), warna berkisar 6,40-7,25 (agak kurang gelap hingga kurang gelap), dan tekstur berkisar 3,50-7,45 (lebih hancur hingga kurang hancur) dibandingkan dengan dengan kontrol (rusip komersial). Hasil penelitian ini menunjukkan bahwa waktu fermentasi selama 21 hari berpengaruh signifikan terhadap perubahan karakteristik fisikokimia, mikrobiologis dan sensoris pada rusip. KATA KUNCI: AbstractRusip is a traditional fermented product made from anchovies, palm sugar, and salt, which is fermented anaerobically for 7-14 days. During fermentation, catabolic reactions of the substrate occur between enzymes and metabolites produced by microorganisms, which significantly affect the product’s physicochemical and sensory properties. This study aimed to analyze changes in the physicochemical, microbiological, and sensory profiles of rusip during the fermentation period (21 days). This study was designed using a single-factor simple randomized design using proximate, pH, total plate count, total lactic acid bacteria, and sensory profile analysis. Based on the test results, the values of moisture (56.26-63.70%), ash (1.30-2.84%), fat (6.19-7.64%), protein (23.78-27.03%), carbohydrate (5.02-6.22%) and pH (4.91-6.58) of rusip were obtained. The test results showed an increasing trend in the moisture content, but other parameters tended to decrease. Microbiological profile analysis showed an increasing trend in total LAB (6.31 log cfu/mL on day 0 to 6.96 log cfu/mL on day 14) but a downward trend for ALT test (from 6.92 log cfu/mL to 6.5 log cfu/mL). Sensory analysis using multiple comparison tests showed panelists’ assessment on aroma parameters ranged from 2.35-7.23 (very more acidic to less acidic), color ranged from 6.40-7.25 (somewhat less dark to less dark), and texture ranged from 3.50-7.45 (more crushed to less crushed) compared to the control (commercial rusip). This study showed that different lengths of fermentation time significantly affected the physicochemical, microbiological, and sensory properties of the final rusip product.
PISANG RAJA OVERRIPE SEBAGAI SUMBER KARBON PADA PERTUMBUHAN MIKROALGA Thraustochytrids PENGHASIL DHA Ardini, Diza Lailuna; Winarti, Sri; Sarofa, Ulya
JURNAL LEMURU Vol 5 No 1 (2023): JURNAL LEMURU: Jurnal Ilmu Perikanan dan Kelautan Indonesia
Publisher : Program Studi Teknologi Hasil Perikanan|Fakultas Pertanian|Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/jl.v5i1.2393

Abstract

Indonesia merupakan negara yang memiliki potensi signifikan dalam produksi mikroalga, namun pemanfaatannya masih sangat terbatas. Terdapat banyak penelitian terbarukan yang menyatakan bahwa banyak jenis mikroalga yang mampu menghasilkan metabolit berupa asam lemak omega-3 DHA dan EPA dengan konsentrasi tinggi, yang juga dapat menurunkan biaya produksinya. Thraustochytrids merupakan mikroalga penghasil lipid yang tumbuh di habitat laut dan bakau. Dalam pertumbuhannya, Thraustochytrids bersifat heterotrof dimana sumber karbon yang digunakan adalah glukosa. Pisang raja dapat menjadi sumber karbon yang menjanjikan bagi pertumbuhan Thraustochytrids terkait dengan kandungan glukosanya yang mencapai 18,55% ketika dalam keadaan overripe (limbah). Pada penelitian ini dilakukan studi terkait produksi biomassa kering mikroalga Thraustochytrids yang diisolasi dari daun mangrove (Rhizophora apiculata). Pada lama waktu fermentasi yaitu 5 dan 7 hari, dan konsentrasi sari pisang raja overripe pada 0%, 25%, 50%, 75%, dan 100% diperoleh berat biomassa kering yang berbeda. Berat kering 3,9 g/L pada konsentrasi sari pisang 50% di hari ke-7 fermentasi serupa dengan glukosa murni (0% sari pisang) yaitu sebesar 3,95 g/L di hari yang sama. Biomassa kering yang dihasilkan ke depannya dapat diekstrak lebih lanjut untuk menghasilkan asam lemak tak jenuh seperti DHA dan EPA.
Optimization of Antioxidant Activity of Water-Soluble Fraction of Wader Pari Fish (Rasbora Argyrotaenia) Fermentation Using Response Surface Methodology Indah Nurcahyaningsih, Safitri; Winarti, Sri; Alfid Kurnianto, Muhammad
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i2.391

Abstract

Rusip processed by fermentation can potentially contain bioactive peptides as antioxidants and antimicrobials. This study aims to optimize the bioactive content in producing rusip from wader pari fish with the Response Surface Methodology (RSM) method. There were 20 recommended formulas based on factors such as sugar concentration, salt concentration, and fermentation duration. The results showed that salt concentration, fermentation duration, and sugar concentration significantly affected antioxidant activity in rusip. The optimal formulation produced involves the addition of liquid palm sugar with a concentration of 11.22%, salt concentration of 15%, and fermentation duration of 8.9 days. Verification of activity response showed results with antioxidant activity of 56.78%.
The Effect of Japanese Papaya Leaf Powder (Cnidoscolus aconitifolius) as a Natural Preservative of Block Fish During Cold Temperature Storage Nazaruddin, Muchammad Vishal; Winarti, Sri; Riski Ayu Anggreini
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i2.406

Abstract

Mackerel (Rastelliger Sp.) is a small pelagic fish commonly consumed as a source of animal protein. Due to its high susceptibility to spoilage, effective storage and the use of natural preservatives are essential to extend its shelf life. Japanese papaya leaf powder, which contains alkaloids, flavonoids, tannins, and saponins, has potential as a natural preservative due to its antimicrobial properties. This study aims to evaluate the optimal combination of Japanese papaya leaf powder concentration and storage duration on the quality of mackerel stored at low temperatures. A completely randomized factorial design was employed, with two factors: the concentration of Japanese papaya leaf powder (0%, 6%, 8%, and 10%) and storage duration (0, 2, 4, and 6 days). Data were analyzed using ANOVA at a 5% significance level, followed by Duncan's Multiple Range Test (DMRT) at the same significance level. The results indicated that the best treatment combination was 10% Japanese papaya leaf powder and 4 days of storage. This combination yielded a moisture content of 64.51%, a total microbial count of 6.6 cfu/g, a total volatile basic nitrogen (TVBN) level of 23.28 mg/100g, a pH of 5.34, a trimethylamine (TMA) level of 6.15 mg/100g, and a water holding capacity (WHC) of 53.11%. The organoleptic assessment showed that the mackerel maintained acceptable color and aroma, indicating effective preservation.
The Influence of the Proportion of Bones and Meat Catfish (Clarias batrachus) and Frying Time on the Quality of Catfish Floss Qotima, Khusnul; Winarti, Sri
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i1.434

Abstract

Catfish is a freshwater fish that is often found but has not been used optimally. One alternative use of catfish is processed into catfish floss. This research aims to determine the effect and best treatment of the proportion of bones and meat of catfish with frying time. This research used a completely randomized design (CRD) factorial with 2 factors and 2 replications. Factor I is the proportion of bone: meat of catfish (30:70, 50:50, 70:30). Factor II is the frying time (60 minutes, 90 minutes, 120 minutes). Observation data were analyzed using ANOVA with a level of 5%. If there were significant differences between treatments, the DMRT test was continued. The best treatment in this study was a long frying treatment of 60 minutes with the proportion of bone: catfish meat (30:70) producing shredded catfish with calcium levels (6.78%), water content (8.81%), ash content (7.04%), fat content (27.02%), TBA number (0.18mg.MDA/kg), color scoring test 1.28 (yellow) and aroma scoring test 4.48 (slightly burnt).
Co-Authors -, Jariyah .,, Sudaryati Abdilla, Anna Abdurrozaq Firdaus Achmad Wahyu Hidayat Aditya, Alayda Rahma Putri Ahmad Wahfi Nuris Eko Prasojo Alfid Kurnianto, Muhammad ALHADAD, BUJUNA Almira Dinar Dhiny Amalia Rosida Fajriyah Amrulloh, Muhammad Bagus Anggraeni, Citra Dwi Wahyu anggreini, riski ayu Anugerah Dany Priyanto Ardini, Diza Lailuna Arum, Ardilini Destyaning Atik Mahmudah Bahran Taib Basuki S, Enny Enny Briliansyah, Resi Cita Risma Anggi Kurnia Rani Dian, Rahma Dwiki Febrian, Nurdin Dwiyanti, Nabilla Nova Eni Harmayani Eni Harmayani Enny Karti Basuki Erick Estrada, Erick Erwan Adi Saputro Fatoni Achmad Febriana, Ma’faza Rizka Febrianto, Hendra Ferdianza, Ryan Setya Fitriana Hadi Munarko Hadi Munarko Hairunnisa Hairunnisa Hardiani, Esti Haris Danial Hazlina Abdullah Hendra Febrianto Heru Arif Pianto Heru Arif Pianto, Heru Arif Hidayati, Nur Agustin HP., Sudaryati Imanuella, Johanna Indah Nurcahyaningsih, Safitri Inka Adhuha Nur Fadilah Ismuning Dinar Rahmani, Ismuning Jariyah Jariyah Jariyah Jariyah Jeffry Handhika Jilian, Latni Joel Iglesia Alvarez Juhariyah Juhariyah Khairi, Sabi'ah Kindriari Nurma Wahyusi Krisdianti, Regina Indah Kustini Kustini Laras Sitoayu Lesmana, Sofia Balqis Lestari, Fanni Lilis Karlina Lukitasari, Candra Ayu Devi Luqman Agung Wicaksono Marheny Lukitasari Mawar Afifah Rahma Meditya Dwi Rizkyati Muhammad Alfid Kurnianto Muhammad Nur Mukhodim Faridah Hanum, Sri Mulyani, Ni Made Nanda Oktavia Nasution, Novrihan Leily Nazaruddin, Muchammad Vishal Ningsih, Yuni Nugroho Adi Pramono, Nugroho Adi Nur Hidayanto Pancoro Setyo Putro Nurida Tri Novita NURUL AZIZAH Pamungkas, Atik Mahmudah Aji Pertiwi, Cici Nagita Prabowo, Ulya Sarofa Purwadi MP. Ir Puspita, Alfina Ayu Puspitasari, Ken Dina Putra, Andre Yusuf Trisna Putri, Destiana Adinda Qotima, Khusnul Qurrotu A'yun Rafhani Rosyidah Rahmadini, Fachma Airisa Rahmawati Rahmawati Ramadhanty, Chairunnisa Safira Ramdan Hidayat Ratna Yulistiani Rezza Natori Rhamadhan, Dinar Cahyaning Riski Ayu Anggraeni Riyawati, Mega Rosida Rosida Rosida, Dedin Finatsiyatul Rudi Nurismanto Sagala, Salord Sanjaya, Gelant Sanjaya, Made Ananda Putri Anugrah Arika Sanjaya, Yushinta Aristina Sarah Aszary Sarofa, Ulya Sarofa Serly Safitri Setyandari Ayu Larasati Siswandi Siswandi, Siswandi Siti Mariyah Solisa, Windy Zeanly SP, Bagus Sri Djajati Sumengen Sutomo Supri Wahyudi Utomo, Supri Wahyudi Sutomo, Bebi Tabitha Intana Tandepadang Tantri Mayasari Tawajjuh, Nur Tuty Shohibatuz Zakiyah Ulya Sarofa Ulya Sarofa Ulya Sarofa Uswatul Hasni Vidya Vianita Wulandari Vira Seviani Dewantri Wardianto, Muhammad Rosyid Wildan Naufal Esfandiar Yanik Purwanti Yudi Pranoto Yuniningsih Yuniningsih Yunita Satya Pratiwi Yushinta Aristina Sanjaya Yustinus Marsono Yusuf, Aulia Islamiati Zufrie, Zufrie