Article Per Year (5 Year)
p-Index From 2021 - 2026
8.158
P-Index
This Author published in this journals
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) Agroindustrial Technology Journal 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
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

Published : 63 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 63 Documents
Search

 1   2   3   4   5 
Karakteristik Biodegradable Foam Berbasis Pati Singkong Dengan Variasi Penambahan Tepung Ampas Tebu dan Polyvinyl Alcohol Andrew Setiawan Rusdianto; Winda Amilia; Miftahul Choiron; Andi Eko Wiyono; Ucik Nurul Hidayati
JOFE : Journal of Food Engineering Vol. 1 No. 3 (2022): July
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (306.492 KB) | DOI: 10.25047/jofe.v1i3.3330

Abstract

Biodegradable foam is a type of environmentally friendly packaging made from biopolymers in the form of starch that can be degraded naturally. This study aims to determine the characteristics of biodegradable foam and its prototype made from cassava starch as a biopolymer substitute for synthetic polymers by adding variations of bagasse flour to compact the structure and polyvinyl alcohol (PVA) which functions to reduce water absorption. The stages of making biodegradable foam are started by making bagasse flour, making biodegradable foam sheets using the baking process, and making a prototype bowl of biodegradable foam. The making of this biodegradable foam consists of 6 formulas by adding variations of bagasse flour (5%, 10%, 15%) and PVA (20%, 40%) from 36 grams of starch mass. The tests carried out were in the form of water absorption, biodegradation, thickness, tensile strength, and density tests. The best treatment was found in the A3B1 formula which was used as the basis for making a prototype bowl of biodegradable foam. The addition of variations of bagasse flour and PVA had a significant effect on the characteristics of water absorption and biodegradation, while the other characteristics were only PVA which had a significant effect. The results of the best treatment as the basis for making a prototype bowl of biodegradable foam with water absorption characteristics of 25.93% and biodegradation of 45.95%.
Analisis Neraca Massa Pada Pembuatan Serbuk Pewarna Alami Daun Sawi (Brassica rapa var. parachinensis L.) Diana Ermawati; Andi Eko Wiyono
JOFE : Journal of Food Engineering Vol. 1 No. 4 (2022): October
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v1i4.3379

Abstract

Dyes made from natural ingredients sourced from animals and plants are used as food coloring. One of the natural green dyes is obtained from leaves that contain chlorophyll. One of the leaves that can be used as a dye is mustard greens because it contains chlorophyll. The purpose of this study was to analyze the mass balance in the process of making mustard leaf (Brassica rapa var. parachinensis L.). This research was conducted using laboratory experimental methods. The production of natural dye powder for mustard leaves is carriec out by means of material preparation,washing, blanching, extraction, addition of MgCO3 powder making and size reduction. The process ofmaking mustard leaf natural dye using mustard leaf 100 g, MgCO3 0,14 g, Tween 80 3,5014 g, and maltodextrin 35,014 g result in 33,8 g of dye powder. The mass balance of the process of making mustard leaf natural dye produces a final yield of 24,40%, the efficiency of the process in the powder making process is 0,087 (100%) with the highest mass loss in the blanching of 1.032 g.
Characteristics of Instant Chocolate Drink with the Addition of Natural Sweeteners Sugar Stevia Leaf Extract (Stevia Rebaudiana Botani) Andi Eko Wiyono; Andrew Setiawan Rusdianto; Hendy Firmanto; Ekky Audina Rusita; Nita Kuswardhani; Miftahul Choiron; Hifdzil Adila
Journal La Lifesci Vol. 3 No. 3 (2022): Journal La Lifesci
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journallalifesci.v3i3.690

Abstract

Instant chocolate drink is a type of processed chocolate product that has many devotees, the use of sucrose as a sweetener for flavour in the process of making instant chocolate drinks can have side effects on health, namely it can cause heart attacks, allergies, diarrhoea, increase the risk of bladder cancer, hypertension and migraines. Stevia leaves contain glycosides which have a sweetness level of 250 higher than sucrose. The purpose of this study was to determine the effect of stevia sugar as a natural sweetener in the manufacture of instant chocolate drinks. The method used is a laboratory study using a single factor at 3 levels of treatment, namely the concentration of instant chocolate and stevia sugar used as much as 11g and 7g; 9g and 9g; as well as 7g and 11g. Data analysis used two methods, namely the Chi-square method for organoleptic data and the One Way ANOVA method with a 95% confidence level followed by Duncan's New Multiple Test (DMRT). The results of this study are samples with concentrations of cocoa powder and stevia sugar as much as 11g and 7g are the best treatment by having a colour parameter value of 4.13 (like), taste parameter of 3.80 (somewhat like), aroma parameter of 4.13 (like), the viscosity parameter is 4.33 (like), the water content parameter is 4.14%, the solubility parameter is 90.15%, the pH parameter is 6.4 and the total dissolved solids parameter is 9.03.
COMMUNITY SERVICE IN CATTLEMANS GROUP BY MAKING FERMENTED ANIMAL FEED (SILAGE) IN SIDOREJO, UMBULSARI, JEMBER DISTRICT Nidya Shara Mahardika; Andi Eko Wiyono; Jani Januar
UNEJ e-Proceeding 2022: E-Prosiding Kolokium Hasil Penelitian dan Pengabdian kepada Masyarakat Periode II Tahun 2022
Publisher : UPT Penerbitan Universitas Jember

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

Abstract

Sidorejo Village, Umbulsari District, has the potential for animal husbandry. Villagers on average have cattle and goats which can be developed as a driving force for the village economy. The biggest need in the development of animal husbandry is the adequacy of animal feed. Therefore, based on the results of field observations and discussions, the problem faced by breeders is a lack of knowledge and understanding of breeders about good farming practices. The second problem is the low skill of breeders in making fermented animal feed. Therefore it is necessary to empower breeders group in collaboration with related institutions to overcome various existing problems. This solution is expected to be able to develop the potential of existing breeders in Sidorejo Village through the "One Lecturer One Village" community service program. The results achieved from this activity were: 1) 80 percent of breeders have understood the training material on making fermented animal feed, 2) The ability of breeders to utilize agricultural and plantation waste has developed, 3). There was a strengthening of the group which had an impact on the creation of an agribusiness area for goat and cattle farming. The achieved targets are then grouped into increasing farmer knowledge in raising cattle and goats intensively. Keywords: Sidorejo, breeders, Umbulsari, Cattle, Goat
PEMBERDAYAAN KELOMPOK USAHA TANI DALAM RANGKA PENGEMBANGAN HILIRISASI PRODUK KOPI ROBUSTA Andi Eko Wiyono; Dian Purbasari; Intan Hardiatama
JMM (Jurnal Masyarakat Mandiri) Vol 7, No 1 (2023): Februari
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v7i1.12149

Abstract

Abstrak: Kelompok usaha tani kopi di Desa Kalibaru Manis mengalami beberapa permasalahan dalam pengelolaan hilirisasi pascapanen kopi Robusta. Permasalahan yang ada diantaranya keterbatasan pengetahuan, teknologi dan sarana dalam penanganan pasca panen kopi, dan juga pemasaran yang belum dikelola secara baik. Melalui Program Kemitraan Masyarakat (PKM), solusi yang diberikan yaitu melalui pendampingan dan pelatihan proses, penggunaan alat dan mesin penanganan pasca panen kopi dan juga pemasaran produk kopi kepada kelompok usaha tani kopi. Mitra kegiatan ini adalah anggota kelompok usaha tani kopi di Desa Kalibaru Manis yaitu KUB Srikandi, sebanyak 20 peserta. Teknik eEvaluasi dilakukan di akhir kegiatan melalui pengamatan dan wawancara langsung terkait respon peserta. Hasil kegiatan menunjukkan bahwa selama pelaksanaan pelatihan, peserta menunjukkan antusiasme yang tinggi dan sekitar 90% peserta memahami proses, penggunaan alat dan mesin pasca panen kopi robusta. Abstract: The coffee farming group in Kalibaru Manis Village experienced several problems in the management of postharvest robusta coffee downstream. The problems that exist include limited knowledge, technology and facilities in handling post-harvest coffee, as well as marketing that has not been managed properly. Through the Community Partnership Program (PKM), the solution provided is through process assistance and training, the use of tools and machines for post-harvest handling of coffee and also the marketing of coffee products to coffee farming groups. The partners for this activity were members of the coffee farming group in Kalibaru Manis Village, namely KUB Srikandi, with a total of 20 participants. Evaluation techniques are carried out at the end of the activity through direct observation and interviews related to participant responses. The results of the activity showed that during the implementation of the training, the participants showed high enthusiasm and about 90% of the participants understood the process, use of tools and machines after the robusta coffee harvest. 
STABILITAS SERBUK PEWARNA ALAMI BERBASIS ANTOSIANIN BUAH NAGA MERAH APKIR TERVARIASI PELARUT ASAM DALAM BERBAGAI KONDISI EKSTERNA Andi Eko Wiyono; Oryzatania Windaru Runteka; Miftahul Choiron; Eka Ruriani; Maria Belgis
Jurnal Agritechno Jurnal Agritechno Vol. 15, Nomor 2, Oktober 2022
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/at.vi.693

Abstract

Anthocyanins are red, purple, blue pigments in low quality red dragon fruit which have potential as a source of natural dyes. Anthocyanins are more stable when an acid solvent is added because it can strengthen the anthocyanin color during the drying process. This study aims to determine the stability of the natural dye powder of an off grade red dragon fruit with the addition of a acid solvent under various pH conditions, high temperature heating time, storage temperature conditions, adding salt and adding sugar, as well as knowing the best treatment for the stability test of natural dyes powder with the addition of a acid solvent. In this study the stability test of the natural dyes powder was tested with variations in the types of acid solvent namely citric acid and ascorbic acid in concentrations of 0.3% and 3%. The data on the stability test results of the dye powder are presented in the form of tables and graphs and described descriptively. Determination of the best treatment was analyzed by the spider web method The results of the stability test of natural dye powder showed that treatment A1 with the addition of 0.3% citric acid was the best treatment because A1 dye powder was able to be more stable stored in a refrigerator temperature of 10⁰C for 7 days, stable in variations of citric acid buffer solution pH 3-6, stable in heating for 0-45 minutes, and also stable in 2%, 4%, and 6% salt solutions. The dye powder which is able to be stable at room temperature storage conditions of 27⁰C is A4 dye powder, and the dye powder which is stable in various sugar concentrations of 20%, 40%, and 60% is A2 dye powder.
Optimization of The Combination of CMC-Na and Glycerin in Tobacco (Nicotiana tabacum L.) Hand Sanitizer Gel Using The Simplex Lattice Design Andi Eko Wiyono; Iftitah Ariyanti Safitri; Andrew Setiawan Rusdianto; Miftahul Choiron; Ardiyan Dwi Masahid
International Journal on Food, Agriculture and Natural Resources Vol 4, No 1 (2023): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v4i1.108

Abstract

Tobacco leaves have active compounds such as phenols and alkaloids that can be used as antibacterial and antiseptic because they can damage the cell components of microorganisms. Tobacco leaf extract in hand sanitizer gel has been shown to have antibacterial activity against Staphylococcus aureus and Eschericia coli bacteria at a minimum concentration of 0.25%. Hand sanitizer is an antiseptic product that is used to clean hands and is preferred because it is practical, has a cooling and dries quickly when compared to hand soap. To make hand sanitizer products that are safe for the skin, various chemical compounds are used as building blocks, including CMC-Na and glycerin. CMC-Na acts as a gelling agent and glycerin has a role as a vehicle. This study aims to obtain the optimum formula for hand sanitizer gel preparations with variations in the concentration ratio of CMC-Na and glycerin using Simplex Lattice Design (SLD) and to determine the effect of variations in the concentration ratio of CMC-Na and glycerin on physical, chemical, and microbiological characteristics of the results of the optimum formula for hand sanitizer gel preparations. The research method used in this study is a type of laboratory experiment using Completely Randomized Design (CRD). The data obtained from the research results were processed using Analysis of Variance (ANOVA) with a 95% confidence level and continued with Duncan's Multiple Range Test at a significance level of 5%. The results showed that there were 3 optimum formulas for hand sanitizer gel of tobacco leaf extract based on the desirability value, 0.912 (Formula 1), 0.457 (Formula 4) and 0.653 (Formula 5). The variation of the concentration ratio of CMC-Na and glycerin in the optimum formula showed that CMC-Na had the most dominant influence on physical (homogeneity), chemical (total flavonoid) and microbiological (antibacterial and antiseptic) characteristics. Meanwhile, glycerin has the most dominant influence on product viscosity stability. The three optimum formulas have homogeneous gel characteristics.
Physical And Chemical Characteristics Of Cassava Leaf Chlorophyll As Natural Dye Powder (Manihot esculenta Cranzt) With Tween 80 And Alkaline Type Variations Winda Amilia; Andi Eko Wiyono; Retha Talia Shasabilah; Miftahul Choiron; Maria Belgis
International Journal on Food, Agriculture and Natural Resources Vol 4, No 1 (2023): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v4i1.137

Abstract

Cassava leaves are a good source of minerals Ca, Mg, Fe, Mn, Zn, vitamins A and B2 (riboflavin). In addition, cassava leaves contain bioactive compounds that are beneficial to the body, namely chlorophyll. Chlorophyll is a natural green dye that is generally found in plants whose composition is contained in the chloroplasts. The amount of chlorophyll in cassava leaves is classified as good, namely 18.141 mg/l. This is one of the potentials to utilize cassava leaves as natural dyes. Production of cassava leaf coloring powder using foam mat drying. Foam mat drying is a method of foaming technique by adding foam. The foaming agent used is tween 80 which can produce foam or froth and speed up drying. Chlorophyll can be easily degraded due to exposure to heat (temperature), acids, light and alcohol. The use of NaHCO3 can increase the levels of chlorophyll in the leaves. In addition, the use of MgCO3 can maintain the green color of leaf chlorophyll. The purpose of this study was to determine the interaction of tween 80 variations and types of bases on the physical and chemical profiles of cassava leaf natural dye powder. The research design used a laboratory experimental method with two variations, namely tween 80 and base type. In this study there were four treatment combinations. This study used several test parameters including physical and chemical tests, namely dissolving time, color (L, a, b), total dissolved solids, pH, water content, and chlorophyll content. The results showed that the variation of tween 80, the type of base and the interaction of the two had a significant effect on the b color value and the L color value in cassava leaf natural dye powder.
Potensi Daun Singkong (Manihot esculenta Crantz) sebagai Pewarna Alami Andi Eko Wiyono; Winda Amilia; Retha Talia Shasabillah; Rifqoh Anggarani Mulyana; Vinka Oktavia Pramesti
Teknotan: Jurnal Industri Teknologi Pertanian Vol 17, No 1 (2023): TEKNOTAN, April 2023
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jt.vol17n1.4

Abstract

Singkong merupakan salah satu bahan hasil pertanian yang keberadaannya melimpah di Indonesia. Potensi pengolahan singkong sangat besar seiring dengan perkembangan industri dan menyisakan limbah berupa daun singkong yang pemanfaatannya masih terbatas. Limbah daun singkong berpotensi sebagai pewarna alami karena daun singkong mengandung pigmen alami yakni klorofil. Penelitian ini bertujuan untuk mengetahui karakteristik daun singkong pada perlakuan blanching dan untuk mengetahui karakteristik ekstrak daun singkong dengan penambahan basa MgCO3. Penelitian ini dilakukan dengan metode eksperimental laboratorium dengan pengulangan tiga kali. Data hasil penelitian terkait daun singkong dianalisis dengan analisis regresi linier menggunakan Microsoft excel 2010, sedangkan data hasil ekstrak daun singkong penambahan basa disajikan dalam tabel dan dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa nilai pH antara 4,9-5,8. Nilai warna L tertinggi pada perlakuan blanching 1 menit dengan nilai 54,2 dan nilai terendah pada perlakuan blanching 3 menit yaitu 51,5. Nilai warna a tertinggi pada perlakuan blanching 1 menit yaitu -22,7 dan nilai terendah pada blanching 3 menit -19,3. Nilai warna b tertinggi pada blanching 3 menit 21,6 dan nilai terendah pada blanching 2 menit yaitu 16,3. Kadar klorofil pada perlakuan blanching 1 menit 24,64 mg/g, blanching 2 menit 23,01 mg/g, blanching 3 menit 20,67 mg/g. Nilai pH ekstrak daun singkong dengan penambahan basa MgCO3 adalah 7,7 dan hasil  warna L 53,4; warna a -22,9; dan warna b 19,4. Total klorofil ekstrak daun singkong dengan penambahan basa sebesar 22,047 mg/g. Perlakuan blanching berpengaruh terhadap pH, warna L, warna a, warna b, dan total klorofil.
KARAKTERISTIK MUTU SERBUK PEWARNA BUAH NAGA MERAH (Hylocereus polyhizus) HASIL FOAM MAT DRYING DENGAN VARIASI RASIO DAGING DAN KULIT BUAH Andi Eko Wiyono; Desiyanti rukmasari; Eka Ruriani; Herlina Herlina
AGROINTEK Vol 17, No 2 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i2.14631

Abstract

Pigment is an important part as an indicator of product quality. Natural pigments can be used because they are relatively safe and have low side effects. One of the plants that contain natural pigments is red dragon fruit because it has a high anthocyanin pigment. In addition, the production of red dragon fruit in Jember Regency in 2019 reached 30.7 tons. The high anthocyanin pigment and productivity of red dragon fruit, so that all parts of red dragon fruit in the form of the ratio of flesh and skin of the fruit can be used as raw materials for making natural dyes. The red dragon fruit coloring powder in this study was made by a microencapsulation process using the foam mat drying. This microencapsulation process can extend the shelf life of the dye powder. The purpose of this study was to determine the effect of variations in the ratio of red dragon fruit flesh and skin to the quality characteristics of the dye powder. Research on the quality characteristics of this dye powder uses the ratio of flesh and skin of red dragon fruit. The results showed that all treatments had a significant effect on the quality characteristics of the dye powder in the form of pH value, color value, total dissolved solids value, water content value, water absorption value, and anthocyanin content value. The quality characteristics of the dye powder with 100% skin treatment have a better value than the other treatments. The quality parameters include: the highest anthocyanin content value of 8.437 mg/ml, the highest color intensity value of 11.17, the lowest pH value of 3.28, the lowest percentage decrease in stability of 69%, and the lowest water content value of 3.46%
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 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 Pramesti, Vinka Oktavia 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 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 Viola Risti Agasi Winda Amilia Winda Amilia Winda Amilia Windiari, Eva Yulia Yolanda Maulani Tiwakana Yuli Wibowo Yusriyyah Vika Rahmadhani Zuhriyah, Anis K