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All Journal HAYATI Journal of Biosciences Teknotan: Jurnal Industri Teknologi Pertanian BERKALA SAINSTEK Jurnal Sumberdaya Alam dan Lingkungan Jurnal Pengelolaan Sumberdaya Alam dan Lingkungan (Journal of Natural Resources and Environmental Management) Jurnal Sains & Teknologi Lingkungan Pro Food Jurnal Biologi Tropis Jurnal Ilmu Alam dan Lingkungan PENDIPA Journal of Science Education Jurnal Riset Ekonomi dan Bisnis Jurnal Purifikasi Tibuana : Journal of Applied Industrial Engineering Jurnal Abadimas Adi Buana Jurnal Penamas Adi Buana Wahana : Tridarma Perguruan Tinggi WAKTU: Jurnal Teknik UNIPA Jurnal Pengabdian Magister Pendidikan IPA Al-Ard: Jurnal Teknik Lingkungan Jurnal Administrasi dan Manajemen JRTI (Jurnal Riset Tindakan Indonesia) International Journal of Financial, Accounting, and Management SULUH: Jurnal Abdimas INTEGRITAS : Jurnal Pengabdian JATI (Jurnal Mahasiswa Teknik Informatika) Jurnal Abdi Insani Jurnal Ilmiah Akuntansi Kesatuan Jurnal Pengendalian Pencemaran Lingkungan (JPPL) Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences Dinasti International Journal of Economics, Finance & Accounting (DIJEFA) EMBISS: Jurnal Ekonomi, Manajemen, Bisnis, Sosial International Journal of Economics, Management, Business, and Social Science MAHESA : Malahayati Health Student Journal Jurnal Pengabdian Perikanan Indonesia Journal of Economics and Business Letters Jurnal Info Sains : Informatika dan Sains Seminar Nasional Hasil Riset dan Pengabdian (SNHRP) International Journal of Science and Society (IJSOC) Matriks Teknik Sipil Jurnal Pengabdian Masyarakat : Pemberdayaan, Inovasi dan Perubahan Jurnal Ilmiah Ibnu Sina (JIIS): Ilmu Farmasi dan Kesehatan Jurnal Locus Penelitian dan Pengabdian Industrial and Domestic Waste Management Jurnal Ekonomi, Manajemen, Bisnis dan Akuntansi (JEMBA) ASEAN Marketing Journal Prosiding (SIAR) Seminar Ilmiah Arsitektur JUARA: JURNAL WAHANA ABDIMAS SEJAHTERA INDONESIAN JOURNAL OF URBAN AND ENVIRONMENTAL TECHNOLOGY Jurnal Sosial dan Sains Journal Research of Social Science, Economics, and Management Eduvest - Journal of Universal Studies Jurnal Pendidikan dan Pengabdian Masyarakat Wawasan : Jurnal Ilmu Manajemen, Ekonomi dan Kewirausahaan Promotor: Jurnal Mahasiswa Kesehatan Masyarakat JIMP: Jurnal Ilmiah Manajemen Pancasila FASKES : Jurnal Farmasi, Kesehatan, dan Sains Jurnal Farmasi SYIFA Jurnal Ilmiah Farmasi Simplisia Jurnal Pengabdian Masyarakat dan Riset Pendidikan El-Mal: Jurnal Kajian Ekonomi & Bisnis Islam Ekobisman : Jurnal Ekonomi Bisnis Manajemen Alamtana Neraca: Jurnal Ekonomi, Manajemen dan Akuntansi Tanjungpura Legal Review

Sri Widyastuti

Department Of Environmental Engineering, Engineering Faculty, Universitas PGRI Adi Buana, Dukuh Menanggal XII Surabaya, 60234, Indonesia

Author-ID : 3299470

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PENGARUH PENAMBAHAN HIDROKOLOID LAMBDA KARAGENAN TERHADAP MUTU MIKROBIOLOGIS ROTI SELAMA PENYIMPANAN Moegiratul Amaro; Mutia Devi Ariyana; Wiharyani Werdiningsih; Baiq Rien Handayani; Nazaruddin .; Sri Widyastuti
Pro Food Vol. 4 No. 1 (2018): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

The purpose of this study was to examine the effect of lambda carragenan addition as a natural food additive alternative to bread to improve microbiological quality and prolong the shelf life. The method used in this study was completely randomized design (CRD) with 7 days of storage at room temperature as treatment and repeated three times. Observed parameters was moisture content, total microbes, total fungi and total E.coli. The concentration of lambda carragenan used was 0.4%. The observed data of water content was analyzed using Co-stat software with 5% significance Differences. If there was a real difference, then tested continued using Honestly Significance Differences (HSD) at level 5%. Microbiological quality observation data (total microbes, total fungi and total coliform) were analyzed descriptively. The results showed that the storage of bread with the addition of 0.4% lambda carrageenan caused the bread to last for 4 days of storage. Water content of bread decreased during 7 days storage. The microbiological quality of bread indicates that the storage of bread for 4 days was still acceptable in accordance with Indonesian National Standard (SNI) with total microbial 8.556 log cfu / ml, total mushroom 4,255 log cfu / ml, and amount of E.coli as much as <2,398 cfu / ml . The types of fungi that grow on bread with the addition of lambda carrageenan wer Aspergillus niger and Aspergillus flavus.Keywords: bread, hydrocolloid, lambda carrageenan, microbiological quality, shelf lifeABSTRAKTujuan dari penelitian ini adalah untuk mengkaji pengaruh penambahan lambda karaginan sebagai alternative bahan tambahan makanan (BTM) alami pada roti untuk meningkatkan mutu mikrobiologi dan memperpanjang masa simpan. Metode yang digunakan pada penelitian ini adalah rancangan acak lengkap dengan perlakuan lama penyimpanan selama 7 hari pada suhu ruang dan diulang sebanyak tiga kali. Parameter yang diuji antara lain kadar air, total mikroba, total jamur dan total E.coli. Konsentrasi lambda karaginan yang digunakan adalah 0,4%. Data hasil pengamatan kadar air dianalisis dengan software Co stat dengan taraf nyata 5%. Apabila terdapat beda nyata, maka dilakukan uji lanjut menggunakan uji Beda Nyata Jujur (BNJ) pada taraf 5%. Data hasil pengamatan mutu mikrobiologis (total mikroba, total jamur dan total koliform) dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa penyimpanan roti dengan penambahan 0,4 % lambda karagenan menyebabkan roti bertahan selama 4 hari penyimpanan. Kadar air roti mengalami penurunan selama penyimpanan 7 hari. Mutu mikrobiologis roti menunjukkan bahwa penyimpanan roti selama 4 hari masih dapat diterima sesuai dengan Standar nasional Indonesia (SNI) dengan jumlah total mikroba 8,556 log cfu/ml, total jamur 4,255 log cfu/ml, dan jumlah E.coli sebanyak <2,398 cfu/ml. Jenis jamur yang tumbuh pada roti dengan penambahan lambda karagenan adalah Aspergillus niger dan Aspergillus flavus.

PENAMBAHAN BAKTERI ASAM LAKTAT UNTUK MENINGKATKAN KUALITAS, KEAMANAN DAN DAYA SIMPAN ROTI: Addition of lactic acid bacteria to improve bread quality, safety, and shelf life Mutia Devi Ariyana; moegiratul amaro; Wiharyani Werdiningsih; Baiq Rien Handayani; Nazaruddin Nazaruddin; Sri Widyastuti
Pro Food Vol. 4 No. 2 (2018): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

ABSTRACT The changes of people consumtion patterns demands a healthier bread product and tends to be organic food without use synthetic food additives that brings various consequences to health. This condition leads to the development of food additives which has effectiveness equivalent to synthetic food additive but safe for health especially if consumed long term. Lactic acid bacteria is a bacteria that hass been widely used in fermented food production process. Making bread using lactic acid bacteria begins with sourdough or acid dough consisting of flour and water fermented with lactic acid bacteria either derived from a particular natural contaminant from flour or from a starter culture containing one or more known lactic acid bacteria. Various product of actic acid bacteria metabolism such as lactic acid, acetic acid, exopollysaccharide and antimicrobial compounds such as bacteriocin make lactic acid bacteria application in baking process have to the potential to improve microbiological quality and bread shelf-life. This research aims to study the effect of lactic acid bacteria addition as a natural preservative in the baking process. The ability of lactic acid bacteria to evolve naturally from fermented flour and water promises the potential for easy sourdough preparation and can be used continuously as a natural preservative that will save production cost. The parameters to be determined include evaluation of lactic acid bacteria and yeast growth on dough and determination of moisture content as well as total bacteris, mold and E.coli an bread. Key words: bread, lactic acid bacteria, preservatives, shelf-life, food safety ABSTRAK Pergeseran pola konsumsi masyarakat menuntut adanya produk roti yang lebih sehat dan cenderung bersifat organik tanpa penggunaan Bahan Tambahan Makanan (BTM) sintetis yang membawa berbagai konsekuensi terhadap kesehatan. Kondisi ini mengarah pada berkembangnya pencarian BTM yang memiliki efektifitas yang setara dengan BTM sintetis namun aman bagi kesehatan terutama jika dikonsumsi jangka panjang. Bakteri Asam Laktat (BAL) merupakan golongan bakteri yang telah digunakan secara luas dalam proses produksi makanan fermentasi. Pembuatan roti menggunakan BAL diawali dengan sourdough atau adonan asam yang terdiri atas tepung dan air yang difermentasi dengan BAL baik yang berasal dari kontaminan alami tertentu dari tepung atau dari suatu kultur starter yang mengandung satu atau lebih BAL yang sudah diketahui jenisnya. Berbagai produk hasil metabolisme BAL seperti asam laktat, asam asetat, eksopolisakarida dan senyawa antimikroba seperti bakteriosin menjadikan aplikasi BAL pada proses pembuatan roti berpotensi meningkatkan kualitas mikrobiologis dan daya simpan roti. Penelitian ini secara khusus bertujuan untuk mempelajari pengaruh penambahan BAL sebagai pengawet alami dalam proses pembuatan roti. Kemampuan BAL untuk berkembang secara alami dari tepung dan air yang difermentasi menjanjikan potensi penyediaan sourdough yang mudah dibuat dan dapat digunakan secara kontinyu sebagai pengawet alami sehingga akan menghemat biaya produksi. Parameter yang akan ditentukan meliputi evaluasi pertumbuhan BAL dan yeast pada adonan dan penentuan kadar air serta total bakteri, kapang dan E. coli pada roti. Kata kunci: roti, bakteri asam laktat, pengawet, daya simpan, keamanan pangan.

TEMPE KACANG KOMAK DENGAN BEBERAPA PEMBUNGKUS YANG BERBEDA SELAMA FERMENTASI: Lablab Bean Tempeh With Various Types Wrapper During Fermentation Process Wiharyani Werdiningsih; Baiq Dwintarahma Putri; Sri Widyastuti
Pro Food Vol. 4 No. 2 (2018): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

ABSTRACT Wrapper has a very important function, which is as a protection from deterioration. The type of wrapper can be used to package tempeh produced by natural and synthetic wrapper. The aimed of this research was to determine the effect of wrap types on quality of lablab bean tempeh during fermentation process. The experiment was conducted by a Randomized Complete Design (RCD) menthod with single factor (variation of lablab bean tempeh wrap) 5 types of wrapping as treatment 4 replications. The parameter were moisture content, ash content, protein content, total fungus, observation of mycellium, value of raw tempeh appearance such as compactness of mycelium, flavor , taste and tekstur. The observed were analyzed using diversity analysis (ANOVA) at 5% level more over. The significant result were tested by using the further Test of Honest Real Difference (HRD). The results indicated that using several types of wrapping had a significant effect on protein content, preference of mysellium and the taste of lablab bean tempeh but they are not show significantly effect in ash content, moisture content, preferences of texture, and preferences of flavour. Lablab tempeh wrapped by teak leaf produces the best treatment with protein content 11.64%, moisture content 63.37%, and ash content 0.51%, taste, aroma, texture and misellium compactness rather preferred by panelists. Keyword : lablab bean tempeh, tempeh wrapper ABSTRAK Pembungkus memiliki fungsi yang sangat penting, yaitu sebagai pelindung dari kerusakan. Jenis pembungkus yang dapat digunakan untuk mengemas tempe berasal dari jenis pembungkus alami maupun sintetis. Penelitian ini bertujuan untuk mengetahui pengaruh beberapa jenis pembungkus terhadap mutu tempe kacang komak selama proses fermentasi. Metode penelitian yang digunakan adalah metode eksperimental dengan rancang percobaan Rancangan Acak Lengkap dengan faktor tunggal yaitu jenis pembungkus tempe kacang komak, yaitu: daun pisang, daun jati, daun waru daun kakao dan plastik.Parameter yang diamati meliputi parameter kimia (kadarair, kadar abu, kadar protein) parameter pengamatan misellium, parameter pengamatan mikroorganisme (total jamur), parameter organoleptik (kekompakan misellium, aroma, tekstur dan rasa). Hasil penelitian menunjukkan bahwa perlakuan jenis pembungkus memberikan pengaruh nyata terhadap kadar protein, kesukaan kekompakan misellium dan kesukaan rasa tempe kacang komak tetapi memberikan pengaruh yang tidak berbeda nyata terhadap kadar abu, kadar air, kesukaan tekstur, dan kesukaan aroma tempe kacang komak. Jenis pembungkus daun jati menghasilkan tempe kacang komak terbaik dengan kadar protein 11,52%, kadar air 63,64%, kadar abu 0,51%, rasa disukai, dan aroma, tekstur, dan kekompakan misellium agak disukai panelis. Kata kunci : tempe kacang komak, pembungkus tempe.

Physical Interactions between Yeast Pichia guilliermondii and Post-Harvest Fruit Pathogen Penicillium expansum SRI WIDYASTUTI
HAYATI Journal of Biosciences Vol. 15 No. 1 (2008): March 2008
Publisher : Bogor Agricultural University, Indonesia

Attachment of yeast cells or bacteria on fungal hyphae have been observed in various antagonisms between microorganisms. Physical interactions between yeast Pichia guilliermondii and postharvest fruit pathogen Penicillium expansum in culture were studied in detail using light and transmission electron microscope to give better understanding on their mode of antagonism. Both organisms were co-cultured for 24-hr on potato dextrose agar. Light microscopy observations on the co-culture showed that the yeast cells attached firmly on the fungal hyphae. This attachment was inhibited by several substances such as enzymes degrading protein (protease or trypsin), a respiration inhibitor (sodium azide), an acid (hydrochloric acid) or an alkali (sodium hydroxide). Although autoclaved hyphae did not affect the attachment, but boiled enzymes and autoclaved yeast cells totally abolished the attachment. These evidences suggested that the attachment might be an active process mediated by certain protein from live yeast cells. Transmission electron micrographs on the ultrastructure of the co-culture revealed that the hyphae showed abnormalities in their structure and organelles, and a degree of obvious damage. Physical interactions observed in this study could be contributed to the mechanism of antagonism between P. guilliermondii and P. expansum. Key words: Pichia guilliermondii, Penicillium expansum, attachment, transmission electron microscope

Pembuatan Bioplastik Berbahan Baku Limbah Organik dengan Penambahan Tepung Tapioka dan Gliserol Sri Widyastuti; Rhenny Ratnawati; Nurmasyta Sylviana Priyono
Jurnal Pengelolaan Sumberdaya Alam dan Lingkungan (Journal of Natural Resources and Environmental Management) Vol. 11 No. 4 (2021): Journal of Natural Resources and Environmental Management
Publisher : Graduate School Bogor Agricultural University (SPs IPB)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jpsl.11.4.677-684

Bioplastic is a plastic that can be decomposed because it can return to nature. This study aims to examine the optimal composition for the of bioplastics with various compositions of raw material. Comparison of the composition of waste banana peel:tapioca flour:glycerol, respectively 1:10:7,5 (sample A) and 1:13:11,25 (sample B). The ratio of the composition of waste rice:tapioca flour:glycerol in sample C and D is 1:10:7,5 and 1:13:11,25, respectively. Bioplastics are processed by using a composite of banana peel or rice waste which is dried to a moisture content of 70%. 30 mL of distilled water was added to the bioplastic and heated until thickened. The bioplastic is molded in a baking sheet while it is still hot and in an oven at 117˚C, then cooled at room temperature. The optimal composition of bioplastic is found in sample B with a biodegradation test value of 58% and contains bioplastics with functional groups O-H, C-H, C=O, C=C, C-O and =C-H in the FTIR test results. The quality standard values for the tensile strength test and elongation test at break in sample B have values of 10.9 MPa and 29%, respectively.

PT Baasithu Boga Services PT Baasithu Boga Services Strategic Plan and Camp Management Services Company Hendrawan Wicaksono; Sri Widyastuti; Zulkifli Zulkifli
Budapest International Research and Critics Institute (BIRCI-Journal): Humanities and Social Sciences Vol 5, No 1 (2022): Budapest International Research and Critics Institute February
Publisher : Budapest International Research and Critics University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33258/birci.v5i1.3681

This academic journal is qualitative research on analyzing and making a strategic plan for the company PT BBS catering and camp services. PT BBS has an existing client market from oil and gas companies in remote areas with the challenges of declining production trends and intense competition. This study tries to see things that affect the business both internally and externally, using strategic analysis tools such as the IFE-EFE Matrix, Competitive Profile Matrix - CPM, Grand Matrix Strategy, and SWOT/TOWS Analysis. The determination of the priority of marketing and operational strategies is carried out by analyzing the Quantitive Strategic Planning Matrix - QSPM, while determining the priority of alternative material supply strategies is carried out by the Analytical Network Process - ANP. In the end, the Strategic Plan is formulated with the Balanced Score Card. The study result in PT BBS research conditions shows that the short-term strategy is conservative to maintain performance in the old market and long-term preparation to enter new markets and develop service products with careful feasibility calculations. To survive and thrive in the competition, a cost leadership strategy is applied and forms part of the technostructure of the organization with a focus on contractual mastery, marketing in new markets, and product and service development.

The Effect of Tax Planning, Tax Avoidance and Profitability on Company Value With Financial Performance as Intervening Variables Danang Puguh Wibowo; Sri Widyastuti; Murtanto Murtanto; Aris Riantori Faisal
Budapest International Research and Critics Institute (BIRCI-Journal): Humanities and Social Sciences Vol 5, No 1 (2022): Budapest International Research and Critics Institute February
Publisher : Budapest International Research and Critics University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33258/birci.v5i1.3760

Tax is a mandatory contribution that is considered a burden by both the community and the company. Companies can minimize the burden that arises from these taxes by means of tax planning. One way of tax planning is to do tax avoidance. This method is expected to minimize the burden and optimize the value of the company. With optimal profit can increase the value of the company accompanied by good financial performance as well. The purpose of this study was to determine the effect of Tax Planning, Tax Avoidance and Profitability on Company Value with Financial Performance as Intervening Variable. This study uses secondary data obtained from the Indonesia Stock Exchange, amounting to 54 companies. The sample in this study were 30 companies in the consumer goods industry sector using purposive sampling method. The data used in this study is secondary data in the form of financial statements listed on the IDX for the 2016 - 2020 period. With panel data regression analysis, F test, t test, and Coefficient of Determination Test processed using Eviews 12.

Penerapan Teknologi Fitoremediasi untuk Menghilangkan Kadar COD dan TSS pada Air Buangan Industri Tahu Muhammad Al Kholif; Ida Istaharoh; Pungut; Joko Sutrisno; Sri Widyastuti
Al-Ard: Jurnal Teknik Lingkungan Vol. 6 No. 2 (2021): Maret
Publisher : Department of Environmental engineering, Faculty of Science and Technology, Islamic State University Sunan Ampel Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29080/alard.v6i2.1177

Tofu industrial wastewater is a contributor to environmental pollution. Wastewater contains high levels of COD and TSS. The purpose of this study was to determine the effectiveness of reducing pollutant loads in tofu liquid waste by using the phytoremediation method using water jasmine (Echinodorus Palaefolius). The initial stage of the research was a preliminary test to determine the initial content of the waste. The acclimatization process is carried out by observing the process of plant growth during the research process. To maximize plant growth, dilution is carried out with various concentrations of 25% wastewater with 75% diluting water and 50% wastewater with 50% diluting water. Sampling was carried out every 12 hours for 5 days. The results showed that the highest effectiveness of COD reduction occurred in RFT 25% with a residence time of 12 hours at 39.83%, while for TSS parameters the highest effectiveness was at RFT 25% with a residence time of 12 hours by 69%.

Pupuk Organik Padat dari Eceng Gondok, Kotoran Sapi, dan Dedak Padi dengan Effective Microorganisme 4 (EM4) Sri Widyastuti; Risa Suryananta Arfa
Al-Ard: Jurnal Teknik Lingkungan Vol. 7 No. 1 (2021): September
Publisher : Department of Environmental engineering, Faculty of Science and Technology, Islamic State University Sunan Ampel Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29080/alard.v7i1.1320

Water hyacinth (Eichonia crassipes) is one type of aquatic plant that has a fast growth rate. As a result, sunlight is blocked from entering the water, so that aquatic biota cannot carry out the photosynthesis process perfectly. This study aims to determine the value of C/N ratio, levels of Phosphorus (P), Potassium (K), pH, and temperature (T) in composting for 16 days with the addition of 200 mL of bioactivator effective microorganism 4 (EM4) in each reactor. Variations of raw materials used are Control Reactor (RK) containing 1.5 kg of water hyacinth; Treatment Reactor 1 (R1) contains 0.5 kg of water hyacinth + 1 kg of cow dung; Treatment Reactor 2 (R2) contains 0.5 kg of water hyacinth + 1 kg of rice bran; and Treatment Reactor 3 (R3) contains 0.5 kg of water hyacinth + 1 kg of cow dung + 1 kg of rice bran. The results showed that the combination of raw materials had an effect on the quality of the organic fertilizer produced. The combination of Treatment 3 (R3) produced organic fertilizer with the best quality, namely C/N ratio = 15.30%, pH = 7.16, macronutrient P = 4.91% and K = 8.36% which met the quality standard requirements. Minister of Agriculture Number 261/KPTS/SR.310/M/4/2019 concerning the minimum technical requirements for organic fertilizers, biological fertilizers, and soil improvement.

Organic Catfish Feed From Cow Manure Sri Widyastuti; Dimas Muhammad Rosyid
Tibuana Vol 3 No 02 (2020): Tibuana
Publisher : UNIPA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36456/tibuana.3.02.2561.29-34

Artificial feeding feeding is given asadditional feed to accelerate the process of fishenlargement. Self-processing of feed can beconducted by utilizing cow manure through thefermentation process and the addition of aneffective microorganism (EM4) solution. Thisresearch used 3 treatments which arefermentation for 5, 9, 11 days with each drycow manure of 2 kg with water content of 19%.The resulting feed was then tested for qualityto determine protein and fat content. The 3treatments produced levels of nutrient proteinand fat as follows: protein levels in treatment I(6.16%), II (7.57%), III (7.68%) while the fatcontent in treatment I (0.15 %), II (0.50%), III(0.60%). The results of feed from alltreatments were given to catfish. Catfishgrowth was observed for 10 days. Weight gainfrom the initial weight of 400 gr, on treatment1 to the 10th day: 500 grams, the secondtreatment to the 10th day weighing 600 grams,treatment 3 to the 10th day: 1000 grams.Resulted feed haven’t met Quality Standardsfor SNI Feed No SNI: 01-4087-2006.

Co-Authors A.wahdania adha, diaul Adi Nugroho Adikara, Bisma Prabawa Aflah, Abid Jalaluddin Afni, Nur' Agustinus Miranda W Ahmad Alamsyah Ahmad Jupri Amaro, Moegiratul Amro, Moegiratul Ananda Wulida Habibiyah Andi Ulfah Magefirah Rasyid Anggrahini, Theresia Anis Trisnaningsih Antik Sepdian Sari Arfa, Risa Suryananta Ari Hernawan arighy, imam sultan Aris Riantori Faisal Ariyani, Mutia Devi Ary Setyawan Ateniyanti Ateniyanti Ateniyanti Ateniyanti athfal, raudhatul Athia Zerlina Audah, Niswatul Aulia Nur Febrianti Awaka, Muhammad Qahar Azzahra, Fatima Badra, Sulaiman Baharuddin, Gunawan Baiq Dwintarahma Putri Baiq Rien Handayani, Baiq Rien Bambang Purwoko bandjarjani, Wahyu Bayu Retno Bisma Prabawa Adikara Budi Prijo Sembodo Cicilia, Siska D, Derriawan Daldiri Uluwiyahi Danang Puguh Wibowo Daniel Happy Putra Dano, Gita Hang Darmansyah DARMANSYAH . Derriawan Derriawan Derriawan, Derriawan Desi Eka Tama Dewi Isnaeni Diana Evawati, Diana Dimas Muhammad Rosyid Dito, Muhamad Fidel Raihan Diyana, Ulfatud Dody Handito, Dody Dwi Budi Santoso Dwi Sulistiani Eddy Supriyadi, Eddy Ediy, Rekyan Sesutyo Efriyanto Efriyanto Eka Sudarmaji Elya Antariksana Bachmida Erniati, Tri Erwin Permana Evawati , Diana Fatroni, Hanif Fazrian, Sitti Adiyaksa Feberina, Nona Dian febrian, muhammad zaeni Firdayanti, Annisa Firman Fajar Perdhana Fora, Rony Haendra Friska Adelina Sembiring Gunawan, Surtono Gusriani, Lefrina Gustari , Irvandi GUSTARI, IRVANDI Habibiyah, Ananda Wulida Hadi Nasbey Hairunnisa Handayani, Rosita Haqiqi, Nirwana Harini, Rizka Hasan, Delina Hendra Marfiadi , Ahmad Hendrawan Wicaksono Heni Pujiastuti Herlan Masrio Husniah, Gina Fitri Ida Istaharoh IGM Wirabrata Ilhami, Baiq Tri Khairina Ilhami, Bq Tri Khairina Indah Nurhayati Indah Nurhayati Indah Nurhayati Indriati, Petiana Irfan Ali, Irfan Istaharoh, Ida Joko Prasetio Joko Sutrisno Joko Sutrisno Joko Sutrisno Joko Sutrisno Joko Sutrisno Jusmartinah, Raja Karyanto, Yunus khulaivy, muhammad wisnu Kirtiyani, Ni Kadek Ayu Astiti KOSASIH KOSASIH, KOSASIH Kurniawan Yuniarto Kurniawan, Helminoufal Kurniawan, Nanda Sofian Hadi Kusnawati Tjahjani, Ida Laili Savitri Noor Laksono Trisnantoro Latifah, Nabila Fuadah Lies Putriana Lintang Arum Indahi, Dara MaÃ¢â‚¬â„¢fuddin, Teguh Yudha Marfiadi, Ahmad Hendra Marwansyah, Eko Ma’wa, Miftahil Melawati, Linda Mi’raj Fuadi Moegiratul Amaro moegiratul amaro Mohammad Ichsan, Mohammad Mombang Sihite Muhammad Al Kholif Muhammad Rubiul Yatim Mukhlishah, Neneng Rachmalia Izzatul Murtanto Murtanto Mutia Devi Ariyana Mutia Devi Ariyana Mutia Devi Ariyana, Mutia Devi Natalia, Dita Ayu Rani Nazaruddin Nazaruddin - Nazaruddin . Nazaruddin Nazaruddin Ningsi Ningsi Ningwulan, Eka Puspita Novi Yantih Novia Rahayu Nur Rohim, Imam Nuraini Nurmasyta Sylviana Priyono Nurrachman . Pangestu, Kukuh Waseso Jati permeswari, baiq dinda kasih Prakoso, Roy Prasedya, Eka Sunarwidhi Prasetio, Joko Pungut Pungut Pungut Pungut Asmoro Pungut Asmoro Pungut Pungut Pungut Pungut Pungut, Pungut Purwoto, Setyo Putra, Firmanudin Yuga Putri, Dwi Yolanda Putri, Sasi Fhatmayani Qoriasmadillah, Wanda Rabiatul Adawiyah Rachbini , Widarto Rahayaan, Natalia Rahim, Asiah Raja Jusmartinah Rasyda, Riezka Zuhriatika Ratna Surya Ningrum, Shafira Ratnawati, Rhenny Rekyan Sesutyo Ediy Retno, Bayu Rien Handayani Rika Kaniati Risa Suryananta Arfa Riskarini, Dian rohmatika, ayulis Rony Haendra Fora Rosyid , Dimas Muhammad RR. Ella Evrita Hestiandari Sagita, Sagita Sampurno Sampurno Sanusi, M. Dudi Abdullah Saragi, Sahat Saremben, Ayub Sari, Intan Fikri Purnama Savitri Noor, Laili sembodo, budi prijo seno sudarmono Hadi, seno sudarmono Sepdian Sepdian Setiadi, Sandi Setyaning Pawestri Setyo Purwoto Shirly Kumala Shite, Mombang Sihite , Mombang Sihite, Mombang Simbolon, Roslan Sitanggang, Maura Linda Siti Munawaroh Siti Munawaroh Solikah, Umi Solly Aryza Sri Budi Astuti, Sri Budi Sri Mulyani Sri Mulyani Sri Wahyuni SUGITO Sugito - Sugito Sugito Sumarsono, Agus Sunarwidhi, Anggit Listyacahyani Susilowati SUTRISNO sutrisno, ahsani Suyantara, Yogi Syafruddin Syafruddin Syaifuddin, Hargiawansyah Firman Tabroni Teguh Yudha Maâ€™fuddin Thalib, Supriyadi Tilana, Cindy Marta Tina Kartini Tri Isti Rahayu, Tri Isti Trisnaningsih, Anis Tryas Chasbiandani Unsunnidhal, Lalu Wahid, Ahmad Wahyu Bandjarjani Wahyuni, Ratna Salsabilah Wati, Husnul Wawan Gunawan Wawan Gunawan Weriningsih, Wiharyani Wibowo, Adi Tri Wiharyani Werdiningsih Wiyamo, Yoso Wiyarno, Yoso Wulandary, Putri Rahma Yesica Marcelina Romauli Sinaga Yitno Utomo Yogi Suyantara Yohanita Anggraini, Viona Yoso Wiyarno Yoso Wiyarno Yoso Wiyarno Yuli Ardianto, Yuli yulia puspita Zainuri . Zaroh, Pandima Fatimatuz Zuhdia, Lalu Diani Zulkifli Zulkifli , Zulkifli Zulkifli Zulkifli

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