Article Per Year (5 Year)
p-Index From 2021 - 2026
7.103
P-Index
This Author published in this journals
All Journal Jurnal Teknik Industri Teknotan: Jurnal Industri Teknologi Pertanian Jurnal Agroindustri Industria: Jurnal Teknologi dan Manajemen Agroindustri AGROMIX Adimas : Jurnal Pengabdian Kepada Masyarakat J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Jurnal Penelitian IPTEKS Jurnal Agriovet Jurnal Agrinika : Jurnal Agroteknologi dan Agribisnis Journal of Community Development Sinar Sang Surya: Jurnal Pusat Pengabdian kepada Masyarakat JIWAKERTA: Jurnal Ilmiah Wawasan Kuliah Kerja Nyata Jurnal IPTEK Bagi Masyarakat Jurnal Penelitian Ilmu Sosial dan Eksakta Jurnal Pengabdian Mandiri Prosiding University Research Colloquium Jember Medical Journal (JMJ) National Multidisciplinary Sciences JATIMAS : Jurnal Pertanian dan Pengabdian Masyarakat International Applied Science Journal of Community Empowerment Jurnal Humaniora, Ekonomi Syariah dan Muamalah SEJAGAT : Jurnal Pengabdian Masyarakat ABDIMASTEK DIGIMAS: Jurnal Transformasi Digital Masyarakat Jurnal Manajemen dan Ilmu Administrasi JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Agroindustrial Technology Journal (ATJ)
Setiawan, Andika Putra
Universitas Muhammadiyah Jember
Agriculture, Biological Sciences & Forestry 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 Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

Published : 56 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 56 Documents
Search

 2   3   4   5   6 
Analysis of quality characteristics and feasibility study of dish soap form the fruit peel extract Wardhana, Danu Indra; Aulia, Anisa Nurina; Setiawan, Andika Putra; Nalawati, Ara Nugrahayu; Syafia, Fina; Rosa, Firlana
AGROMIX Vol 15 No 2 (2024)
Publisher : Fakultas Pertanian Universitas Yudharta Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/agx.v15i2.4703

Abstract

Introduction: Fruit peel is one of the natural ingredients that has not been optimally utilized and can be used as a raw material for making dish soap because it has antibiotic, antiseptic, and antibacterial content. This study aims to make dish soap using dragon fruit peel extract, papaya fruit, and banana fruit as natural ingredients and determine the quality characteristics of dish soap and business feasibility analysis. Methods: This research was conducted in two stages. The first stage selected the best fruit skin dish soap based on the quality characteristics and organoleptic tests on the product. The second stage then analyzed the business feasibility of the best fruit peel extract dish soap product. Results: The quality characteristics of dragon fruit peel, banana, and papaya skin extract dish soap with pH test parameters, FFA content, and free alkali content are in accordance with SNI standards, but the viscosity test shows that it is not suitable and has a value below SNI, and the results of the organoleptic test show that dragon fruit peel extract dish soap is preferred by panelists compared to banana and papaya skin extract soap with an average value of 4.3 color parameters; aroma 3.5; texture 3.6; and overall 4.1. Conclusion: Dragon fruit peel extract dish soap has the best organoleptic test value compared to banana and papaya peel dish soap. The results of the feasibility study analysis of the dragon fruit peel extract dish soap business have a BEP Unit value of 31, BEP Rupiah of IDR.462,185, ROI of 81.64%, and R / C of 1.82 where this business is considered feasible if developed.
Penerapan Manajemen Pengendalian Persediaan Bahan Baku dengan Metode EOQ dan POQ di Perumda Perkebunan Kahyangan Jember Katherine, Nadila Maosi; Wardhana, Danu Indra; Setiawan, Andika Putra
Jurnal Manajemen dan Ilmu Administrasi Vol 1 No 2 (2025): AGUSTUS
Publisher : CV. Lentera Literasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58472/jmia.v1i2.107

Abstract

The management of ground coffee raw materials at PERUMDA Perkebunan Kahyangan Jember is still conducted conventionally, resulting in shortages and excess inventory, which negatively affect the company's production and finances. This study aims to: (1) Analyze the impact of the Economic Order Quantity (EOQ) method on total storage costs, (2) Analyze the effect of the Period Order Quantity (POQ) method on total storage costs, and (3) Identify factors affecting raw material availability. The research employs descriptive analysis with a quantitative approach, collecting primary and secondary data related to ordering, usage, and storage costs of ground coffee raw materials in 2023, and using Ishikawa diagrams to identify causes of shortages. Results show that the EOQ method yields an optimal order quantity of 5,751 kg with an order frequency of 8 times a year and a total inventory cost of Rp. 502,787. Conversely, the POQ method results in a higher order frequency of 11 times, with a total inventory cost of Rp. 3,671,407. Thus, the EOQ method is concluded to be more efficient in controlling inventory costs compared to the POQ method.
Formulasi Snack Pasta Coklat Dengan Penambahan Bubuk Carob Sebagai Subtituen Wardhana, Danu Indra; Renandi, Berino; Setiawan, Andika Putra; Firmanto, Hendi
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 2 (2025): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2025.v13.i02.p09

Abstract

Chocolate paste snack is a snack product made from cocoa powder which is in the form of a paste and does not melt at room temperature, and does not experience separation of fat and water. This product contains various additional ingredients such as vegetable oil, milk, sugar, cocoa powder, stabilizers, emulsifiers, antioxidants and additional flavors. As an alternative to conventional chocolate, Carob powder, which is low in fat and caffeine free, was chosen because it has a characteristic chocolate taste and is rich in fiber. This research aims to develop a chocolate paste snack formulation using Carob powder as a substituent for conventional chocolate. This research was conducted at the Indonesian Coffee and Cocoa Research Center and at the Agro-Industrial Processing Technology Laboratory, Muhammadiyah University of Jember from May to July 2024. The research design used a Completely Randomized Design (CRD) with four different formulations. The variables observed included organoleptic tests, water content, sugar content, fat content, and ANOVA analysis. The results showed that the test results were in accordance with SNI 7934:2014. The best sugar content test results were found in the 4th formulation with a percentage of 2.853%. The best results for the fat content test were in the first formulation with a percentage of 45%, this was due to the high amount of cocoa powder added compared to carob powder. The best water content test results were found in formulations 2 and 3 with a percentage result of 0.2%. Overall, this study provides evidence that the use of Carob powder as a chocolate substituent in chocolate paste snacks can produce products with good sensory qualities, as well as lower sugar and fat content, which is suitable for health-conscious consumers.
Penerapan Metode Quality Function Deployment (QFD) Pada Peningkatan Mutu Produk Milk Chocolate Di Wisata Edukasi Doesoen Kakao, Glenmore, Banyuwangi Wardhana, Danu Indra; Ronita, Alda Wata Alim; Setiawan, Andika Putra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 4 (2025): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2025.v13.i04.p05

Abstract

Doesoen Kakao experienced a decline caused by a sales strategy that was not optimal, such as the lack of digital and direct product promotion and the lack of following changing consumer trends as well as the emergence of competitors with more attractive products in terms of packaging, price, and taste. Therefore, efforts are needed to improve product quality, one of which is by applying the Quality Function Deployment (QFD) method. This study aims to analyze the level of satisfaction with Milk Chocolate Glen products when compared to competitors and analyze recommendations for improvement of the quality attributes of Milk Chocolate Glen products after the application of the QFD method. The method that can be used in this study is QFD.The selected respondents amounted to 50 people, namely consumers who had consumed Glen Milk Chocolate between the ages of 17-52 years. Based on the results of the research on packaging attributes have the highest improvement ratio, which is 1.43, this shows that companies need to add clarity of information such as expiration dates and the inclusion of halal labels, as well as make packaging designs more attractive. The second attribute is the price with an improvement ratio value of 1.28, the company can offer various price variants according to market segments, such as economical packaging for consumers with lower purchasing power. The third attribute is taste with an improvement ratio value of 1.2, the taste attribute must be improved because it is the main factor that affects consumer satisfaction and loyalty. Doesoen Kakao experienced a decline caused by a sales strategy that was not optimal, such as the lack of digital and direct product promotion and the lack of following changing consumer trends as well as the emergence of competitors with more attractive products in terms of packaging, price, and taste. Therefore, efforts are needed to improve product quality, one of which is by applying the Quality Function Deployment (QFD) method. This study aims to analyze the level of satisfaction with Milk Chocolate Glen products when compared to competitors and analyze recommendations for improvement of the quality attributes of Milk Chocolate Glen products after the application of the QFD method. The method that can be used in this study is QFD.The selected respondents amounted to 50 people, namely consumers who had consumed Glen Milk Chocolate between the ages of 17-52 years. Based on the results of the research on packaging attributes have the highest improvement ratio, which is 1.43, this shows that companies need to add clarity of information such as expiration dates and the inclusion of halal labels, as well as make packaging designs more attractive. The second attribute is the price with an improvement ratio value of 1.28, the company can offer various price variants according to market segments, such as economical packaging for consumers with lower purchasing power. The third attribute is taste with an improvement ratio value of 1.2, the taste attribute must be improved because it is the main factor that affects consumer satisfaction and loyalty.
a Purple Sweet Potato-based Entrepreneurship Training to Build a Creative Economy in Kemiri Panti Village: Purple Sweet Potato-based Entrepreneurship Training to Build a Creative Economy in Kemiri Panti Village Yuliarti, Norita; Azza, Awatiful; Putra Setiawan, Andika; Indra Wardhana, Danu
J-Dinamika : Jurnal Pengabdian Masyarakat Vol 10 No 3 (2025): Desember
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/j-dinamika.v10i3.6386

Abstract

Penguatan ekonomi keluarga merupakan salah cara untuk mengatasi kemiskinan ekstrem ditengah kondisi ekonomi yang tidak menentu Desa Kemiri merupakan salah satu desa di kabupaten Jember yang memiliki potensi untuk dikembangkan menjadi desa mandiri secara ekonomi, terletak di Kecamatan Panti. Ubi ungu merupakan salah satu hasil pertanian yang banyak didapatkan di desa Kemiri dengan produksi mencapai 528,53 Ton. Zat gizi yang terkandung di dalam ubi ungu sendiri sangat baik untuk kesehatan terutama ibu hamil. Umumnya ubi ungu di Jember hanya dimanfaatkan sebagai makanan kudapan seperti kolak atau hanya direbus. Es krim berbahan ubi ungu dapat menjadi salah satu solusi bagaimana memanfaatkan produksi pertanian ini menjadi nutrisi yang bernilai gizi tinggi untuk kesehatan ibu hamil dan bernilai ekonomis sebagai usaha rumahan. Kondisi tersebut membutuhkan kerjasama dengan berbagai pihak, baik formal maupun informal serta masyarakat. Salah satu diantaranya adalah melalui pemberdayaan kader posyandu sebagai pemberi layanan kesehatan yang paling dasar dan dekat dengan masyarakat.Melalui kegiatan pengabdian kepada masyarakat ini diharapkan akan meningkatkan pemahaman dan pengetahuan mitra tentang kewirausahaan dan pengembangan ekonomi kreatif, serta pelatihan pembuatan ice ream ubi ungu dan di harapkan kader posyandu desa Kemiri dapat meningkatkan wirausaha pembuatan ice cream ubi ungu yang baik untuk ibu hamil
Pemberdayaan Kader Posyandu sebagai Sumber Informasi Dasar Kesehatan Ibu Hamil Awatiful Azza; Norita Citra Yuliarti; Andika Putra Setiawan; Danu Indra Wardana
Jurnal IPTEK Bagi Masyarakat Vol 5 No 1 (2025)
Publisher : Ali Institute of Research and Publication

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55537/j-ibm.v5i1.1277

Abstract

Integrated Service Post (Posyandu) cadres are the spearhead of service delivery at the most basic level. They are required to provide services to help pregnant women understand their health issues. This activity aims to analyze the effectiveness of training and health education on cadre knowledge. The research design for this community service activity used a quasi-experimental approach with a one-group pretest-posttest design. The study was conducted with 18 Posyandu cadres in Kemiri Village. The implementation phase included pre- and post-tests to assess the effectiveness of the training and health education activities. The training, using a participatory and applied approach, provided cadres with information on nutrition for pregnant women, how to identify nutritional disorders, how to assist pregnant women in meeting their nutritional needs, and knowledge about purple sweet potato-based snack foods for pregnant women. The instrument used to measure cadre knowledge was a questionnaire with 20 multiple-choice questions. Data analysis used the non-parametric Wilcoxon Signed-Rank Test. The results of the activity showed an average pre-test score for Posyandu cadres of (8.28 ± 0.57) and an average post-test score of (9.39 ± 0.85). Therefore, it can be concluded that there was an increase in the average pre-test and post-test scores for Posyandu cadres. Meanwhile, the analysis of the effectiveness of training and education on maternal nutrition on Posyandu cadres' knowledge showed a P-value of 0.001, thus concluding that training and health education effectively improved cadres' knowledge of maternal nutrition. Cadres, as the most basic service providers, must always receive the latest information to support their duties. Furthermore, the involvement of community leaders and cross-sectoral stakeholders is essential to increase community support and participation.
Added Value Analysis and Development Strategy of Tobacco Stem Waste Treatment Into Briquettes (Case Study at Jember Tobacco Research Center) Wardhana, Danu Indra; Setiawan, Andika Putra; Riskiyono, Syahroni
Jurnal Agrinika: Jurnal Agroteknologi dan Agribisnis Vol 10 No 1 (2026): MARCH
Publisher : Kadiri University - Faculty of Agriculture

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30737/agrinika.v10i1.6986

Abstract

Tobacco is one of the plantation commodities that has a strategic role in the national economy. Currently, tobacco stem waste is largely underutilized and inadequately managed at the farm level. Tobacco waste is processed into briquettes to achieve high economic value. Currently, tobacco briquettes are still rarely produced by the community; they are still produced by the Jember Tobacco Research Center. The objectives of this study are: (1) Analyzing the amount of added value produced in the processing of tobacco stem waste into briquettes at the Jember Tobacco Research Center. (2) Determine alternative strategies in the development of the briquette agro-industry at the Jember Tobacco Research Center. (3) Determine strategic priorities for the development of the briquette agro-industry at the Jember Tobacco Research Center. The data analysis methods used in this study are the Hayami method, SWOT analysis, and the AHP method. In this study, tools include questionnaires, laptops, cameras, and Microsoft Excel. Based on the Hayami value-added analysis, tobacco stem briquette processing yields an added-value ratio of 59%, indicating a high level of value addition. The results of the SWOT analysis indicate quadrant I, which means that the company is in a very favorable position. In addition to the AHP results, four alternative strategies were identified from the SWOT quadrant, each with four criteria equally connected to it. The results of the managerial implications obtained from the AHP method indicate that the priority of the resulting strategy is to collaborate with tobacco-based companies to ensure briquette products are ready for commercialization to the public, so they are widely known from farmers to entrepreneurs.
Pelatihan Pembuatan Sabun Cuci Piring Organik Sebagai Upaya Menumbuhkan Jiwa Wirausaha Siswa SMKS Sunan Drajat Jember Danu Indra Wardhana; Anisa Nurina Aulia; Andika Putra Setiawan; Fina Syafia; Firlana Rosa
Journal of Community Development Vol. 4 No. 2 (2023): December
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/comdev.v4i2.131

Abstract

Vocational High Schools should be able to produce entrepreneurs who can create businesses independently for their lives. But in reality, there are some SMK alumni who haven't got a job after graduating from school. This can be avoided from the beginning of their education an interest in entrepreneurship is cultivated so that when they graduate, they can choose to become entrepreneurs. On the other hand, every human activity produces waste (garbage). Excessive waste production can cause problems for the environment. In addition to having an unpleasant smell, flies often infest garbage and can cause disease outbreaks, some of the waste that is abundant in the environment is fruit peel waste. The use of fruit peels in dosage forms is still little done, and product preparations in circulation are still very minimal to be found, even though the use of fruit peels is fairly easy to find, economical and practical. Based on the above conditions, it is necessary to have activities to increase the interest in entrepreneurship for SMK students in harmony with sustainable waste management. One of the alternative activities is Entrepreneurship Training by making organic soap from fruit peel waste. The methods used are identifying partner needs, designing activities, mentoring, implementing, and evaluating sustainability. The result of this training is that students practice directly making organic dish soap, it is hoped that the data will make alternative business products.
Pelatihan Pembuatan Sabun Cuci Piring Berbasis Eco-Enzyme Sebagai Upaya Menumbuhkan Jiwa Wirausaha Siswa SMA Muhammadiyah 3 Jember Afan Bagus Mananda; Ara Nugrahayu Nalawati; Retno Murwanti; Danu Indra Wardhana; Andika Putra Setiawan; Alda Wata Alim; Nanda Putri Eryani
Journal of Community Development Vol. 4 No. 3 (2024): April
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/comdev.v4i3.170

Abstract

One of the big problems facing Indonesia is unemployment and waste management. The Central Statistics Agency (BPS) recorded February 2023 data that there were still 7.99 million unemployed in Indonesia. In terms of education, the highest unemployment rate (TPT) is experienced by high school (SMA) and vocational high school (SMK) graduates. One of the efforts to reduce the high number of unemployed, Senior High Schools (SMA) are expected to play an active role in producing graduates who can create jobs. The waste problem in Indonesia is also a problem that has not been resolved to date. Indonesia is estimated to produce 187.2 million tons of waste every year, with 60% coming from organic waste. One solution for handling organic waste is the application of Eco-enzyme. The aim of this activity is to provide training in making Eco-Enzyme based dish washing soap as an effort to foster the entrepreneurial spirit of students at SMA Muhammadiyah 3 Jember. This activity was carried out in the form of direct outreach and training to 75 students. Based on the results of observations of these activities, SMA Muhammadiyah 3 Jember has never implemented making dishwashing soap from organic waste. This can be seen from the pre-test with the results that only 21% of students had a good level of knowledge about Eco-Enzyme. Furthermore, the post-test results after carrying out this training, those with good knowledge levels increased to 92%. The pretest and posttest results show that on average the training participants experienced an increase in knowledge and understanding about the Eco-Enzyme-based Dish Soap Making Training, so it is hoped that it can motivate students' entrepreneurial interest by thinking creatively and innovatively.
Formulation of Sorghum-Based High-Protein Crackers Enriched with Wheat and Soybean Flours for Toddlers Afan Bagus Mananda; Danu Indra Wardhana; Andika Putra Setiawan; Anisa Nurina Aulia; Fina Syafia
Agroindustrial Technology Journal Vol. 9 No. 1 (2025): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

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

Abstract

Various complementary food menus have been developed to support parents in selecting nutritious first foods for toddlers. These foods are commonly based on rice flour as a carbohydrate source. However, the high reliance on rice has driven diversification efforts toward alternative staples. This study explores high-protein biscuits formulated from sorghum flour and soybean flour as potential complementary foods for stunted toddlers. Sorghum provides complex carbohydrates and fiber, while soybean flour contributes high-quality plant-based protein. Five different formulations (F0–F4) were tested using a Completely Randomized Design (CRD) with two replications per treatment, each involving three sample units. The chemical properties analyzed included moisture, ash, fat, protein, and carbohydrate content. One-way ANOVA followed by Duncan's multiple range test (α = 0.05) was applied to assess significant differences. The results showed statistically significant differences (p < 0.05) among the formulas in terms of protein and fat content. Protein content ranged from 5.21% to 7.66%, and fat ranged from 7.8% to 9.55%. F3 was selected as the best formulation due to its optimal balance of nutrients, highest protein content (7.66%), and compliance with Indonesian National Standard (SNI) for biscuits. Its full nutritional profile includes 3.7% moisture, 1.52% ash, 9.55% fat, 7.66% protein, and 77.7% carbohydrates. Given that toddlers aged 1–3 years require approximately 20 g/day of protein and 1,125 kcal/day, this product can contribute meaningfully to their daily intake. Thus, sorghum–soybean biscuits demonstrate potential as nutritious complementary foods to help address protein-energy malnutrition and reduce the prevalence of stunting in toddlers. Thus, biscuits made from sorghum and soybean flour can be an alternative nutritious food supplement for toddlers. It is recommended that these crackers be further fortified with other important nutrients such as iron, zinc, and vitamin A, which also play a role in preventing stunting.
Co-Authors Afan Bagus Mananda Agustia Dwi Pamujiati Ahib Assadam Alda Wata Alim Alda Wata Alim Ronita Andi Setiawan Anggi Mediana Muchta Anggi Rahmadhanisa, Novita Anisa Nurina Aulia Anisa Nurina Aulia Aprilian Firmansyah Ara Nugrahayu Nalawati Asih Imer Rita Asrori, Muchamad Imam Awatiful Azza Ayu Lestari, Shafira Azizah, Syifa Nur Bejo Suroso Christensen, Dennys Dafit, Mohammad Damayanti, Rofita Eka Danu Indra Wardana Dhiaz Ari Priyandana Diana Dwi Anggraeni Djamali, Abdoel Dwi Affandi, Salman Erwin Fadilatur Rosyid Eryani, Nanda Putri Fina Syafia Fina Syafia Fina Syafia Firlana Rosa Firmansyah, Aprilian Firmanto, Hendi Fitriana Dina Rizkina Gini Asaiswati Hamry Nur Ramadhani Hasbi Ashshiddiqi Kusuma Henik Prayuginingsih Henik Prayuginingsih Imelita Nasya Imelita Nasya Diantha Indah Ibanah Indrian, Oppy Valencia Insan Wijaya Isya Lestari Triyudhani Jadid Abda Sabillah Juvitasari K Khofifah, Faik Katherine, Nadila Maosi Kumara Hadi, Danang Lucky Wahyu Parsetyo M. Taufiq Hidayat Mediana Muchtar, Anggi Mochammad Saiful Efendi Muhammad Fareza Hidayat Muliasari, Risa Martha Murtianingsih, Hidayah Murwanti, Retno Nanda Putri Eryani Norita Citra Yuliarti, Norita Citra Nurissta Putri Pandini, Fany Nuriyatul, Mega Saniya Juli oktaarina Oktarina Oktarina, Oktarina Oppy Valencia Oppy Valencia Indrian Oppy Valencia Indrian Oppy Valencia Indrian Pangestu, Dzhakwan Putra Pradana, Dicky Setiadi Prasetyo, Lucky Wahyu Prawitasari, Saptya Rafiq, Muhammad Ainur Ramadhani, Nia Ramadhani, Shinta Artamevia Rasyadan Taufiq Probojati Renandi, Berino Ridwan, Signal Melani Risa Martha Risa Martha Muliasari Riskiyono, Syahroni Rismawati, Rizki Riswa, Gardiva Bintara Rizki Rismawati Ronita, Alda Wata Alim Rosa, Firlana Royhansyah Saputra Rozy, Muhammad Fahrur Ryan Setiadi Plaikol Sabillah, Jadid Abda Saputra, Andrean Satriya Bayu Aji Shinta Artamevia Ramadhani Sri Kumalaningsih Syafia, Fina Triyudhani, Isya Lestari Valencia, Oppy Wardhana, Danu Indra Wati, Erlina Dinda Widi Artini Wignyanto Wignyanto Yuliarti, Norita Zaini Zaini