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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Industri Pertanian Teknotan: Jurnal Industri Teknologi Pertanian Jurnal AGROTEKNOLOGI Agrointek Jurnal Teknologi Pertanian Gontor AGROTECH Science Journal Jurnal Agroindustri Jurnal Litbang Industri UNEJ e-Proceeding Pro-Life EnviroScienteae JMM (Jurnal Masyarakat Mandiri) Jurnal Teknologi & Industri Hasil Pertanian J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Jurnal Agritechno Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Journal La Bisecoman International Journal on Food, Agriculture and Natural Resources (IJFANRES) Journal La Lifesci Jurnal Abdimas Indonesia : Jurnal Abdimas Indonesia Agroindustrial Journal Jurnal Pengabdian Masyarakat Formosa (JPMF) Journal of Food Engineering Jurnal Pengabdian Masyarakat Bestari (JPMB) JURNAL TEKNIK INDUSTRI Teknologi dan Industri Pertanian Indonesia Jurnal Kajian dan Penelitian Umum Warta LPM Abdimas Terapan: Jurnal Pengabdian Kepada Masyarakat Terapan Jurnal Penelitian Sains dan Teknologi Indonesia Jurnal Hasil Pengabdian Kepada Masyarakat Universitas Jember JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Journal of Food Industrial Technology

Andi Eko Wiyono, Andi Eko

Fakultas Teknologi Pertanian, Universitas Jember

Author-ID : 3306822

Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mechanical Engineering Public Health Social Sciences Other

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PENGEMBANGAN PRODUK KERUPUK JAMBU BIJI MERAH (PSIDIUM GUAJAVA L.) SKALA UMKM Wiyono, Andi Eko; Herlina, Herlina; Yuwanti, Sih
Jurnal Teknologi Pertanian Vol 16, No 2 (2015)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (643.292 KB)

Kerupuk jambu biji merah merupakan bentuk diversifikasi produk yang dapat meningkatkan keragaman jenis kerupuk. Tujuan penelitian untuk mengetahui pengaruh proporsi terigu dan tapioka dengan bubur jambu biji merah terhadap karakteristik organoleptik kerupuk jambu biji merah, mengetahui karakteristik fisik dan kimianya, sehingga dapat dirancang sebuah model bisnis dan layak secara finansial. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) faktor ganda yaitu proporsi terigu dan tapioka dengan bubur jambu biji merah. Hasil uji organoleptik dianalisis menggunakan sidik ragam (5%) dan penentuan tiga perlakuan yang paling disukai panelis menggunakan pembobotan, sedangkan penentuan perlakuan terbaik menggunakan uji efektivitas. Perlakuan terbaik adalah A2B2 (proporsi terigu dan tapioka 15%:85% dengan bubur jambu biji merah 50%). Karakteristik fisik kerupuk jambu biji merah goreng terbaik yaitu rendemen 77.82%, kecerahan 67.23, dan daya kembang 101.48%. Karakteristik kimianya yaitu kadar air 3.80%, kadar abu 0.40%, kadar lemak 7.75%, dan kadar vitamin C 8.34 mg/100 gr. Model bisnis kanvas terbaik pada value proposition yaitu memberikan energi dan vitamin C, aman, berstiker, unik dan renyah, dan menggunakan minyak yang baik; customer segment yaitu seluruh wilayah Kabupaten Jember, pelajar, pria dan wanita dewasa; revenue stream yaitu penjualan melalui retailer terutama di sekolah; channels yaitu direct selling dan retailer. Produksi kerupuk jambu biji merah dinyatakan layak dengan kriteria NPV Rp 90,712,874, IRR 43.14%, PP 2 tahun 2 bulan 24 hari, BEP 200688 bungkus senilai Rp 83,620,009, dan B/C rasio 2.13

DETERMINATION OF FRESHNESS LEVEL FOR CHICKEN MEAT USING SMART LABEL BASED ON EXTRACT OF PURPLE SWEET POTATO ANTHOCYANIN Andrew Setiawan Rusdianto; Andi Eko Wiyono; Nina Tauvika
Jurnal Agroindustri Vol 11, No 1 (2021)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.11.1.11-22

Chicken meat is perishable food so it has a short shelf life. Nowadays, it has emerged Smart packaging equipped with smart label. Smart label based on extract anthocyanin purple sweet potato is solution to be used a determination the level of chicken meat freshness. The purpose of this study was to develop a smart label prototype based on anthocyanin extract and to determine its feasibility to determine the level of chicken meat freshness. Extract purple sweet potato anthocyanin was obtained by maceration method using methanol 96% solvent acidified with HCl 1%. The results of the anthocyanin extract had a pH of 5.58 ± 0.013 and value of anthocyanin 62.79 ± 0.558 mg / 100 g. The smart label shows the level of the chicken meat freshness with a change in color, where the purple color indicates the fresh chicken meat, the faded purple color indicates that the chicken is stay fresh, and the bluish purple smart label indicates the chicken is not fresh. The results of the feasibility of smart labels on pH stability experienced a color change in both acidic and alkaline situations, but were more stable in acidic conditions.

KARAKTERISASI SABUN CAIR DENGAN VARIASI PENAMBAHAN EKSTRAK TEMBAKAU (Nicotiana tabacum L.) Andi Eko Wiyono; Herlina Herlina; Nidya Shara Mahardika; Cahyan Ferdie Fernanda
JURNAL AGROTEKNOLOGI Vol 14 No 02 (2020)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v14i02.17736

Liquid soap is a kind of cleanser made from a chemical reaction of the potassium salt of fatty acids. The distribution of soap with natural ingredients is rarely available on a market. One of the best options that can be used as a natural active ingredient of soap is a tobacco leaf. This study aimed was to the best treatment concentration of tobacco extract on the physical, chemical, and microbiological properties of liquid soap. The formulations of tobacco extract were 5%, 10%, and 15% of base soap. The study showed that the addition of tobacco extract to liquid soap could decrease the viscosity, specific gravity, pH, and alkaline free. Meanwhile, the nicotine level and bacterial inhibition (clear zone) were higher. The best concentration of liquid soap was formulation with the addition of 5% tobacco extract, with characteristics of viscosity about 2498.1 cP, specific gravity about 1.0209 g/mL, the stability of foam about 180 mL/ 9 hours, foam power about 22.34 second, pH 10.14, alkaline free about 0.0824%, nicotine content about 128.69 mg/100g and the antibacterial of E. coli (clear zone) of tobacco liquid soap about 5.8 mm. Keywords: liquid soap, natural active ingredients, tobacco extract

KARAKTERISTIK KIMIA DAN MIKROBIOLOGI SEDIAAN OPAQUE SOAP DENGAN PENAMBAHAN EKSTRAK ETANOL TEMBAKAU Andi Eko Wiyono; Herlina Herlina; Andrew Setiawan Rusdianto; Mega Desy Safitri
JURNAL AGROTEKNOLOGI Vol 15 No 01 (2021)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v15i01.17068

Opaque soap is a solid soap product. It was made from a mixture of oil and the addition of alkaline compounds to form a saponification process. Solid soap preparations made with the addition of tobacco extract as an active ingredient that contains nicotine compounds, which include toxic alkaloids are weakly basic. In addition, tobacco extracts chosen to produce products that were beneficial to society. The purpose of this study was to provided wider use of tobacco and to know the characteristic of opaque soap preparations with the addition of tobacco extracts. The research method was a single completely randomized design (CRD) with descriptive analysis. In this study, the formulas of opaque soap were A0 (no addition of tobacco extract), A1 (1.2 g of tobacco extract), A2 (2.4 g of tobacco extract), and A3 (4.8 g of tobacco extract). The observed parameters were chemical and microbiological characteristics. All variations of opaque soaps had a pH of 9.51-9.77, water content of 13.15%-14.35%, free alkali 0.056-0.0584, antibacterial (E. coli inhibition zone proved by clear zone) about 8.60-21.50 mm; and nicotine levels 0-383.67 mg/100g. From the results due to chemical and microbiological characteristics, all of the opaque soap with additional tobacco extract was in accordance with the Indonesian National Standards (SNI 3532-2016) so that soap was safe for use by the public. Keywords: chemistry, microbiology, soap preparations, tobacco extract

PENERIMAAN KONSUMEN TERHADAP LIQUID BODY SOAP EKSTRAK TEMBAKAU DAN ANALISIS HARGA POKOK PRODUKSINYA Andi Eko Wiyono; Winda Amilia; Ida Bagus Suryaningrat
JURNAL AGROTEKNOLOGI Vol 13 No 01 (2019)
Publisher : Faculty of Agricultural Technology, University of Jember

Liquid body soap is one of the soap products made from a mixture of oil and alkali in liquid form. Addition of tobacco extracts produces liquid body soap which has new characteristics. The existence of tobacco waste extracts can affect the level of consumer acceptance. The level of acceptance of panelists can be measured using hedonic testing. The purpose of this study was to determine the effect of adding tobacco waste extract to the reception of liquid body soap sensory quality attributes and calculating the cost of production. This research was conducted in two steps. The first stage was intended to determine the best formula based on panelists' acceptance. The design that has been used was the single factor Complete Random Design. The factors used in this study were variations in tobacco extract as much as 5%, 10%, and 15%. In the next stage, the cost of production was analyzed. The results showed that the addition of tobacco waste extract had no significant effect on panelists' acceptance of the sensory quality attributes of liquid body soap. The best treatment was obtained from the addition of tobacco waste extract as much as 5%. The cost of producing liquid body soap was Rp. 9.075,44. Consecutive total costs/ year, selling price, annual profit., and R / C ratio was Rp. 984.023.244,-; Rp. 11.000, -; Rp. 208.673.756,-; and 1,21. Keywords: panelists, tobacco extracts, sensory quality, cost of production

Characterization of the Bioplastic Cups from Cassava Starch (Manihot esculenta Crantz) with the Addition of Coconut Fiber Powder Andrew Setiawan Rusdianto; Andi Eko Wiyono; Dewanti Eka Diah Permatasari
Gontor AGROTECH Science Journal Vol 7, No 1 (2021): June 2021
Publisher : University of Darussalam Gontor, Ponorogo, East Java Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/agrotech.v7i1.5755

The accumulation of plastic waste in Indonesia has increased from year to year. This plastic waste is in the form of single-use plastic bags, plastic cups, plastic bottles, plastic straws, styrofoam from restaurants, packaged drinks, snack packaging, and so on. Therefore, efforts are made to synthesize the raw materials for making plastics or polymers that can be properly degraded by soil microorganisms called biodegradable plastics. Starch is a potential raw material for making bioplastics. However, the use of starch as a material for making bioplastics is considered fragile so it needs a natural reinforcement, namely a coconut fiber powder. This study aims to see the effect of adding coconut fiber powder to bioplastic glass. Bioplastic cups are made from cassava starch andglycerol with the addition of coconut fiber powder as a reinforcement. The research methode used a completelyrandomized design using 1 factor, namely the addition of coconut fiber powder with 4 levels of treatment. The results showed that, in testing the solubility of bioplastic glass experienced the greatest weight reduction in treatment P3 with a value of 0.85%, in testing the resistance to hot water, bioplastic glass experienced the greatest weight loss in treatment P0 with the weight loss value at 80 ° C was 0.55 % and at a temperature of 100 ° C of 1.66%, in the biodegredable test, the bioplastic glass experienced the greatest weight loss in treatment P1 with a value of 0.60%.

DIVERSIFIKASI PRODUK PANGAN OLAHAN BERBASIS BUAH LOKAL SEBAGAI SARANA UNTUK MENGINISIASI IDE BISNIS WARGA DI DESA MUNDUREJO JAWA TIMUR Dian Purbasari; Andi Eko Wiyono; Septy Handayani
JMM (Jurnal Masyarakat Mandiri) Vol 4, No 5 (2020): November
Publisher : Universitas Muhammadiyah Mataram

Abstrak: Desa Mundurejo merupakan salah satu desa di Kecamatan Umbulsari, Jember, Jawa Timur, yang memiliki potensi buah lokal yang cukup melimpah dengan hasil utama diataranya pisang, jeruk dan buah naga. Berdasarkan hasil analisis situasi, diketahui bahwa masalah yang dihadapi oleh warga Desa Mundurejo, khususnya warga RW.07 adalah kurangnya pengetahuan warga terhadap teknologi pengolahan untuk diversifikasi produk olahan pangan berbasis buah lokal. [W71] Oleh karena itu, kegiatan pengabdian ini bertujuan untuk meningkatkan pengetahuan dan ketrampilan pengolahan produk berbasis buah lokal. Serta untuk menginisiasi dan memotivasi munculnya ide bisnis berbasis olahan buah lokal. Metode yang dilakukan untuk menyelesaikan permasalahan yaitu melakukan kegiatan sosialisasi, pelatihan dan pendampingan diversifikasi produk berbasis buah lokal yaitu sirup, bolu, mie dan permen, dan juga pelatihan kewirausahaan. Evaluasi kegiatan ini berdasarkan input, proses, produk dan kepuasan peserta melalui pemberian post test dan kuisioner di akhir kegiatan. Hasil evaluasi menunjukkan bahwa (1) buah lokal berupa pisang, buah naga dan jeruk dapat diolah menjadi bermacam produk yang sesuai dengan standar. 2) Buah lokal tersebut bisa diolah menjadi mie buah naga, sirup buah naga, permen buah naga, bolu pisang, sirup pisang dan permen jeruk.(3) Kegiatan pengabdian sesuai dengan kebutuhan peserta dan dapat meningkatkan motivasi wirausaha peserta pelatihan. Abstract: Mundurejo Village is one of the villages in Umbulsari Subdistrict, Jember, which has great local fruit potential with the main output, including bananas, oranges, and dragon fruit. Based on the analysis results, it is known that the problem that occurs in Mundurejo Village, especially RW.07 residents, is the lack of knowledge of the people towards processing technology to diversify local fruit-based processed food products. Therefore, this service activity aims to improve experience and skills in processing local fruit-based products and initiate and motivate business ideas based on local fruit processing. The method used to solve the problem is conducting socialization activities, training, and mentoring diversification of local fruit-based products, namely syrup, sponge, noodles, candy, and entrepreneurship training. This activity's evaluation is based on input, process, product, and participant satisfaction by presenting post-test, and questionnaire in the last session. The evaluation results show that (1) local fruit includes bananas, dragon fruit, and oranges can be processed into various products according to the standards. 2) The local fruits can be dragon fruit noodles, dragon fruit syrup, dragon fruit candy, banana cake, banana syrup, and orange candy. (3) Service activities according to the needs of participants and can increase the entrepreneurial motivation of the training participants.

Consumer Preferences of Ijen Raung’s Coffee Bag Andi Eko Wiyono; Andrew Setiawan Rusdianto; Meiji Wanarni Putri
Journal La Bisecoman Vol. 2 No. 1 (2021): Journal La Bisecoman
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journallabisecoman.v2i1.330

Coffee bag is pure coffee packaged in a dip bag. The first advantage of this product is that consumers can enjoy black coffee with the right taste because it already has a one-time dose. Some drinkers who do not pay attention to the rest of the coffee, by consuming coffee bag they will not get the remaining coffee grounds in their drinks. This study have purpose to see the attributes that become preferences and indicators that measure the taste of the best variation of coffee bag that consumers want. The result of this research is that the coffee is dyed based on consumer preference which is coffee that has a bitter taste, an aroma that represents the taste of coffee, a strong mouth weight, and a long-lasting taste. The taste of the coffee bag with the best variation that consumer input is the natural sample, namely 4169 100% natural coffee bag with an average of 3.79. Respondents argued that the natural sample has a strong mouth weight, bitter taste, and the aroma of the sample represents coffee (has a characteristic). Coffee produced from the dry process is usually superior in the body, fruity taste (fruity), more bitter, low acidity.

Physical, Chemical, and Sensory Characteristics of Frozen Salted Edamame During Storage at Room Temperature Winda Amilia; Andi Eko Wiyono; Dhifa Ferzia; Andrew Setiawan Rusdianto; Ida Bagus Suryaningrat; Nidya Shara Mahardika; Bertung Suryadarma
International Journal on Food, Agriculture and Natural Resources Vol 2, No 1 (2021): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v2i1.20

Edamame soybeans are a superior product in Jember Regency. Edamame has the advantage of protein, calcium and iron content. In general, edamame soybeans are a perishable food commodity that must be processed immediately. One of the processed edamame products is frozen salted edamame which is a practical ready-to-eat snack. Frozen salted edamame has attracted the interest of the people of Jember and people outside the city. This product is popular with people outside the city, so they often buy it to take home as a souvenir from Jember Regency. Uncontrolled environmental conditions during the trip with sudden temperature changes without cold storage cause the potential for physical damage or deterioration of quality in frozen salted edamame. Therefore, further observations are needed to determine changes in the quality of frozen salted edamame products during the trip without cold storage at room temperature storage. The purpose of this study was to determine the effect of room temperature storage time on physical quality, chemical quality, and organoleptic quality of frozen salted edamame products. The design of this study used a completely randomized design with a single factor, namely five treatments for different durations (0 hours, 12 hours, 24 hours, 36 hours, and 48 hours after removed from the freezer). The analyzes carried out in this study were the test of texture, color, pH, total dissolved solids, total acid, antioxidant activity, moisture content, and organoleptics. The results showed that the frozen salted edamame product decreased during storage time at room temperature. Based on the results of research, the duration of storage for frozen salted edamame products at room temperature has an effect on the value of color, pH, total dissolved solids, total acid, and water content, but does not affect the texture and antioxidant activity. The quality of the product also decreased in color, taste, aroma, and texture attributes.

The Characteristics of Liquid Soap with Varied Additions of Moringa Leaf Extract (Moringa Oleifera L.) Andrew Setiawan Rusdianto; Fillyvio Nizhomia; Giyarto Giyarto; Andi Eko Wiyono
International Journal on Food, Agriculture and Natural Resources Vol 3, No 1 (2022): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v3i1.38

Liquid soap is a cleaning product, which works by reacting to oil or fat and alkaline potassium hydroxide. This principle is also known as a saponification reaction. Soap works for cleaning and acts as an antibacterial component. Moringa leaves contain phytochemical compounds that can inhibit the growth of bacteria so it enhances soap production. The inhibitory power of Moringa leaf extract is determined by its concentration in liquid soap. The variations of Moringa leaf extract in liquid soap can affect the characteristics of resultant liquid soap. The purpose of this study was to determine the effect of varied additions of Moringa leaf extract on the characteristics of liquid soap and to determine the addition of Moringa leaf extract, which produces liquid soap that meets SNI requirements and has good antibacterial power.This research involved laboratory experiment using quantitative descriptive analysis. The study was conducted using a factorial completely randomized design, with one factor, namely varied additions of Moringa leaf extract consisting of 3%, 5%, and 7% extract relative to the weight of the base soap. The results has showed that different concentrations of Moringa leaf extract has a significant effect on antibacterial activity, free alkali levels, specific gravity, viscosity, and foaming power of liquid soap. The resultant liquid soap has satisfied SNI 06-4085-2017. The results of organoleptic test by assessing consumer preferences demonstrate the highest score in sample A1 (soap with 3% Moringa leaf extract). The best liquid soap formulation treatment is A3 (liquid soap formulation 7% Moringa leaf extract) with antibacterial power (zone of inhibition) of 17 mm, pH 10.23, free alkali content 0.026%, specific gravity 1.040 g/ml, viscosity 2.06 Cps, and 4.8 cm foam power.

Co-Authors -, Giyarto Aghata, Ola Riska Aprilia Intan Agus Susanta Ajeng Afriska Lailatul Fajriyah Andrew Setiawan Andrew Setiawan Anisa Aprilia Anisa Aprilia Ardyan Dwi Massahid Aristanti, Fransiska Candra Asyafa'atul Ulya Atika Yulianti Bertung Suryadarma Bertung Suryadharma, Bertung Cahyan Ferdie Fernanda Desiyanti rukmasari Dewanti Eka Diah Permatasari Dewi Ayu Savitri Dhifa Ferzia Dian Purbasari Dian Purbasari Diana Ermawati Dini Kusuma Ningrum Dyah Ayu Savitri EKA RURIANI Eka Ruriani Ekky Audina Rusita Eko Priyantono Elok Sri Utami Elok Sri Utami Eva Yulia Windiari Fajriyah, Ajeng Afriska Lailatul Felly Halsa Fiana Fillyvio Nizhomia Fitri Rahma Sari Hana, Dania Mazidatul Hendy Firmanto Herlina Herlina Herlina Herlina Herlina Herlina Herlina Herlina Herlina Herlina Herlina Herlina Herlina Herlina Herry Purnomo Hifdzil Adila Ida Bagus Suryaningrat Iftitah Ariyanti Safitri Indira Maharani Hidayat Intan Hardiatama Intania Cahaya Rani Jani Januar Ketut Indraningrat Khoirul Umam Larasati, Misty Ayu Leemans, Joshep Yoshio Mahardika, Nidya Shara Maria Belgis Marsa Suci Nurmalasari Masahid, Ardiyan Dwi Mawaddah, Faireza Mega Desy Safitri Meiji Wanarni Putri Miftahul Choiron Miftahul Choiron MUHAMMAD IRFAN HILMI Muhammad Luthfi Nashiruddin Nadya Shara Mahardhika Nashiruddin, Muhammad Luthfi Nidya Shara Mahardika Nidya Shara Mahardika Nina Tauvika Nita Kuswardhani Noer Indah Maulida Putri Noer Novijanto Nuril Rohmawati Nur’aini Mardhi Utami Ola Riska Aprilia Intan Aghata Oryzatania Windaru Runteka Oryzatania Windaru Runteka Oryzatania Windaru Runteka Pamungkas, Ari Candra Juni Pradiptya Ayu Harsita Prajamukti, Randhiagus Prameswari, Dinda Putri Prihani, Suwita Tri Putra, Sigit Arya Putri, Chantika Rahayu, Supratiana Retha Talia Shasabilah Retha Talia Shasabilah Retha Talia Shasabillah Rifqoh Anggarani Mulyana Rifqoh Anggarani Mulyana Riska Rian Fauziah Riski Mulya Setyawati Rosi Pratiwi Rusdianto, Andrew Setiawan Saputri, Luluk Sari, Vina Juanita Savitri, Dewi Ayu Septy Handayani Setyawati, Putu Dewi Ratih Shanya Widyan Firdaus Shinta Pramudita Shinta Syafrina Endah Hapsari Sigit Arya Putra Sih Yuwanti Siswoyo Soekarno Siti Aisah Sri Wahyuni Suwasono, Sony TEGUH PRAYITNO Tiara Dwi Kusuma Putri Tiwakana, Yolanda Maulani Tri Riwayati Sudarmono Triana Lindriati Triana Oktaviani Nurhardiningsih Ucik Nurul Hidayati Ucik Nurul Hidayati Ulya, Asyafa’atul Vindha Dhila Wulandari Vinka Oktavia Pramesti Vinka Oktavia Pramesti Viola Risti Agasi Winda Amilia Winda Amilia Winda Amilia Windiari, Eva Yulia Yolanda Maulani Tiwakana Yuli Wibowo Yusriyyah Vika Rahmadhani Zuhriyah, Anis K

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