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All Journal Jurnal Litbang Industri Jurnal Sains dan Teknologi Pangan AKSIOLOGIYA : Jurnal Pengabdian Kepada Masyarakat Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Buletin Ilmiah Nagari Membangun Jurnal Teknologi Pertanian Andalas Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks Andalasian International Journal of Agricultural and Natural Sciences AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Andalas: Rekayasa dan Penerapan Teknologi Andalasian International Journal of Social and Entrepreneurial Development
Felga Zulfia Rasdiana
Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Andalas
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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PENGEMBANGAN USAHA UMKM UBERRR MELALUI PELATIHAN PRODUKSI MAKANAN RINGAN TERSTANDAR Felga Zulfia Rasdiana; Cesar Welya Refdi; Ismed Ismed; Risti Kurnia Dewi; Indah Permata Suryani; Jefril Rahmadoni; Fadhillawati Fri Asma; Syarifatun Nisa
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 7 No 1 (2023)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/logista.7.1.142-147.2023

Abstract

Pangan merupakan suatu kebutuhan pokok manusia yang harus dipenuhi sebagai sumber energi agar mampu melakukan aktivitas sehari-hari. Kebutuhan manusia akan pangan tidak terbatas hanya pada karbohidrat, protein, lemak dan mineral saja, tetapi baik kualitas maupun mutu pangan juga harus dapat dipenuhi karena status kesehatan manusia dipengaruhi oleh makanan yang dikonsumsinya. GMP merupakan prosedur produksi yang dilaksanakan dengan tujuan untuk memenuhi tuntutan konsumen dalam mendapatkan produk dengan keamanan dan mutu yang terstandar. Produk akhir yang dihasilkan dari UMKM ini berupa produk makanan ringan ekstrudat ikan bilih dengan bahan dasar tepung beras cisokan, pati jagung, dan tepung ikan bilih. Secara umum produk akhir tersebut telah memenuhi kriteria persyaratan mutu dan ketetapan manajemen. Dengan diberikannya pelatihan dan praktek proses produksi makanan ringan ekstrudat terstandar di lokasi mitra, mitra menjadi lebih menguasai dan paham sehingga mitra dapat memproduksi makanan ringan ekstrudat. Melalui kerjasama tim matching fund dengan UMKM UBerrr ini juga dapat menghasilkan produk terstandar yang dilengkapi dengan dokumen mutu sesuai SNI yang berlaku serta penerapannya dalam proses produksi. Kata kunci: ekstrudat, GMP, mutu, pangan, UMKM, terstandar ABSTRACT Food is a basic human need that must be met as a source of energy to be able to carry out daily activities. Human needs for food are not limited to carbohydrates, proteins, fats, and minerals, but both the quality and quality of food must also be met because human health status is affected by the food they consume. GMP is a production procedure that is carried out to fulfil consumer demands in obtaining products with standardized safety and quality. The final product produced from this MSME is in the form of a bilih fish extrudate snack product with the basic ingredients of cisokan rice flour, corn starch, and bilih fish flour. In general, the final product has met the criteria for quality requirements and management's stipulations. By providing training and practice in the production process of standardized extruded snacks at partner locations, partners become more knowledgeable and knowledgeable so that partners can produce extruded snacks. Through the collaboration of the matching fund team with UMKM, UBerrr can also produce standardized products equipped with quality documents according to the applicable SNI and its application in the production process. Keywords: extrudate, GMP, quality, food, UMKM, standardized
Peningkatan Literasi Keuangan melalui Pendampingan Penyusunan Laporan Keuangan SAK EMKM pada UMKM Uberrr Indah Permata Suryani; Jefril Rahmadhoni; Cesar Welya Refdi; Ismed Ismed; Felga Zulfia Rasdiana; Risti Kurnia Dewi; Viska Rahma Puspita; Dian Ferinda
Warta Pengabdian Andalas Vol 30 No 3 (2023)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.30.3.461-471.2023

Abstract

MSMEs are one aspect that significantly contributes to the Indonesian economy; most MSMEs have minimum capacity knowledge of the importance of preparing financial reports according to accounting standards. Even though this understanding is essential to review business development and financial transparency, most MSMEs do not maximise their usefulness. In order to provide knowledge to MSMEs about recording financial reports, community service was carried out through mentoring and training to one of the MSMEs in Solok City, namely the Uberrr MSME. The method used was Adaptive Collaboration Management (ACM) by conducting training led by an expert in accounting and finance in preparing financial reports by financial accounting standards for Micro, Small and Medium Enterprises criteria, namely SAK EMKM. It increased the capacity of Uberrr's MSMEs in making simple bookkeeping and compliance with financial records. Further, it can increase MSME business owners' understanding of the importance of recording financial reports by accounting standards. This community service was a form of collaborative training between the government of Solok City and the Universitas Andalas Matching Fund Team.
Karakteristik mi kering campuran tepung terigu dan tepung sukun dengan penambahan sari daun sungkai (Peronema canescens Jack) Tuty Anggraini; Lidya Nora; Felga Zulfia Rasdiana; Rina Yenrina
Jurnal Litbang Industri Vol 14, No 1 (2024)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24960/jli.v14i1.8607.59-67

Abstract

Mi kering adalah makanan yang banyak digemari. Susbtitusi tepung terigu dengan tepung sukun diharapkan mampu mengurangi pemakaian terigu serta diperkaya dengan ektark daun sungkai dapat menjadikan produk mi memiliki kandungan fungsional. Tujuan dari penelitian adalah untuk melihat perbedaan konsentrasi ekstrak daun sungkai terhadap karakteristik mie kering dan mengetahui perlakuan terbaik berdasarkan uji organoleptik dan kimia pada mie kering. Rancangan penelitian adalah acak lengkap (RAL) dengan 5 perlakuan dan 3 ulangan. Perlakuan pada penelitian ini adalah penambahan ekstrak daun sungkai A (kontrol), B (2%), C (4%), D (6%) , dan E (8%). Data dianalisis menggunakan ANOVA yang dilanjutkan dengan analisis Duncan's Multiple Range Test (DNMRT) pada taraf 5%. Penelitian memperlihatkan bahwa penambahan ekstrak daun sungkai berpengaruh nyata terhadap komponen kimia (air, abu, lemak, karbohidrat, aktivitas antioksidan dan total fenolik) serta rasa untuk uji organoleptik. Kadar protein, serta organoleptik warna, aroma dan tekstur tidak berbeda nyata. Perlakuan terbaik diperoleh pada perlakuan penambahan ekstrak daun sungkai 8%.
Characteristic of Antioxidant-Rich “Teh Talua” Instant Using the Foam Mat Drying Method Rasdiana, Felga Zulfia; Ismed, Ismed; Refdi, Cesar Welya; Fauzi, Yusma Resti
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 3 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v7i3.364

Abstract

This research aims to determine the formulation and characteristics of the best instant “teh talua” with the addition of red ginger and areca nut. In this study, 5 treatments were used, namely without addition (control), with the addition of red ginger juice (5% and 10%), and with the addition of areca nut extract (5% and 10%). The data obtained were subjected to statistical analysis using Analysis of Variant (ANOVA) and continued with Duncan's New Multiple Range Test (DNMRT) at a significance level of 5%. The results showed that each treatment had a significant effect on water content, ash content, protein content, fat content, carbohydrate content, water activity (Aw), and antioxidant activity. The best treatment is treatment B (with the addition of red ginger juice 5%) with a water content of 17.90%, ash content of 1.58%, protein content of 3.09%, fat content of 12.39%, carbohydrate content of 64.98%, water activity (Aw) 0.523%, and antioxidant activity 54.98%.
Pemberian Edukasi Manajemen Stress dalam Mengembangkan Usaha pada Pelaku UMKM Sarfika, Rika; Muliantino, Mulyanti Roberto; Luthan, Luciana; Rasdiana, Felga Zulfia; Permata, Putri Indah
Aksiologiya: Jurnal Pengabdian Kepada Masyarakat Vol 9 No 1 (2025): Februari
Publisher : Universitas Muhammadiyah Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30651/aks.v9i1.16193

Abstract

Fenomena stres terus berkembang dalam membangun usaha. Stres merupakan potensi yang berdampak negatif terhadap kesejahteraan dan produktivitas dalam membangun Usaha Mikro, Kecil, dan Menengah (UMKM). Pekerja menghadapi lebih banyak masalah fisik dan psikologis secara bertahap di tempat kerja. Stres disebabkan karena faktor ketidaktahuan dalam mengelola stres sehingga membuat beban kerja yang berlebihan. Tujuan kegiatan ini adalah memberikan edukasi pada mitra terkait cara mengelola stres dalam mengembangkan usaha. Metode pemberian edukasi dilakukan dengan cara brainstorming, ceramah, dan diskusi. Kegiatan ini diikuti oleh 8 orang peserta yang merupakan anggota UMKM Jajanan Sehat Umi Wiwik. Untuk menilai keberhasilan kegiatan, maka dilakukan pengukuran pengetahuan sebelum dan sesudah pemberian edukasi terkait manajemen stres dalam mengembangkan usaha. Data pengetahuan peserta di olah menggunakan Uji paired T Test untuk mengetahui perbedaan pengetahuan peserta sebelum dengan sesudah diberikan edukasi. Hasil analisis didapatkan hasil bahwa terdapat perbedaan yang signifikan pengetahuan peserta tentang manajemen stress antara sebelum dengan sesudah diberikan edukasi (p = 0,0001). Rata-rata pengetahuan peserta terkait manajemen stres mengelola usaha sebelum diberikan edukasi sebesar 7,13 dan setelah diberikan edukasi meningkat menjadi 8,38. Berdasarkan hasil ini, agar pengetahuan dapat menjadi sebuah perilaku sehat, maka perlu diadakan pelatihan pada kegiatan selanjutnya. Kemampuan pengelolaan stres sangat penting bagi pelaku UMKM agar usaha yang dijalankan dapat tetap bertahan, bahkan berkembang dan maju.
Characteristic of Antioxidant-Rich “Teh Talua” Instant Using the Foam Mat Drying Method Felga Zulfia Rasdiana; Ismed Ismed; Cesar Welya Refdi; Yusma Resti Fauzi
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 3 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v7i3.364

Abstract

This research aims to determine the formulation and characteristics of the best instant “teh talua” with the addition of red ginger and areca nut. In this study, 5 treatments were used, namely without addition (control), with the addition of red ginger juice (5% and 10%), and with the addition of areca nut extract (5% and 10%). The data obtained were subjected to statistical analysis using Analysis of Variant (ANOVA) and continued with Duncan's New Multiple Range Test (DNMRT) at a significance level of 5%. The results showed that each treatment had a significant effect on water content, ash content, protein content, fat content, carbohydrate content, water activity (Aw), and antioxidant activity. The best treatment is treatment B (with the addition of red ginger juice 5%) with a water content of 17.90%, ash content of 1.58%, protein content of 3.09%, fat content of 12.39%, carbohydrate content of 64.98%, water activity (Aw) 0.523%, and antioxidant activity 54.98%.
Halal Industrial Village Assistance and Signing Cooperation Agreement With Batu Gadang Village Aisman, Aisman; Rini, Rini; Hasbullah, Hasbullah; Sylvi, Diana; Hari, Purnama Dini; Ismed, Ismed; Refdi, Cesar Welya; Wellyalina, Wellyalina; Rasdiana, Felga Zulfia; Koja, Reni; Nova, Bastian; Wati, Linda
Andalasian International Journal of Social and Entrepreneurial Development Vol. 2 No. 02 (2022): Andalasian International Journal of Social and Entrepreneurial Development
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijsed.v2.i02.9-12.2023

Abstract

This community service activity carried out by the Faculty of Agricultural Technology, Andalas University, Padang, is in collaboration with the Batu Gadang Village, Lubuk Kilangan District, Padang City. The activity location is in the Batu Gadang (Indarung) Lurah Office which has been prepared in such a good way, in the Batu Gadang Village there are still MSMEs that do not have halal certification and have the potential to be used as a model for a halal food industry village in West Sumatra. The main problem encountered is the lack of information received by MSME actors in the Batu Gadang Village to obtain halal certificates. Therefore, it is necessary to provide assistance to MSME actors in the Batu Gadang sub-district from the beginning until the issuance of the halal certificate
MACRONUTRIENT CONTENT OF DRY LEAVES COMPOST BY VERMICOMPOSTING METHOD Kasam, Kasam; Iresha, Fajri Mulya; Adytama, Alhamdy; Mutolib, Abdul; Umam, Rofiqul; Rasdiana, Felga Zulfia; Rahmat, Ali
Andalasian International Journal of Agriculture and Natural Sciences (AIJANS) Vol. 1 No. 01 (2020)
Publisher : Lembaga Penelitian dan Pengabdian, Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (166.082 KB) | DOI: 10.25077/aijans.v1.i01.1-8.2020

Abstract

Waste management is one of the criteria for the evaluation of Green campus and sustainable university. Organic waste takes place in concern because of the domination of waste in university, such as food waste and dry leaves waste. Mismanagement in dry leaves will promote the campus area to look dirty. One method to control the dry leaves waste is the vermicomposting process. The purpose of this research is to evaluate the macronutrient content of dry leaves compost after the vermicomposting process. The research was conducted in the Faculty of Civil engineering and Planning, Universitas Islam Indonesia, Yogyakarta. The vermicompost sample in this study refers to the quality standards according to SNI 19-7030-2004 regarding compost quality standards. The results of vermicompost content value are obtained on day 56 is Phosphor amounting to 0.194%, amounting to 0.129% Potassium, and C / N ratio of 7.73. From the data that has been obtained can be concluded that the results of vermicompost are less effective as organic compost compared to the standards.
IMPLEMENTASI INOVASI KEMASAN DAN PENGEMBANGAN PRODUK PADA TENANT PLUT-KUMKM SUMATERA BARAT Rasdiana, Felga Zulfia; Tama, Duma Putri; Saniro, Roma Kyo Kae; Refdi, Cesar Welya
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 8 No 2 (2024)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/logista.8.2.20-25.2024

Abstract

ABSTRAK Pusat Layanan Usaha Terpadu Koperasi dan Usaha Mikro, Kecil, dan Menengah (PLUT-KUMKM) merupakan salah satu lembaga yang berperan dalam mendukung pengembangan UMKM di Sumatera Barat. UMKM atau tenant binaan PLUT menghadapi berbagai tantangan dalam aspek pemasaran dan diferensiasi produk, kemasan yang kurang menarik dan kurang informatif kerap menjadi penghambat dalam penetrasi pasar modern, sehingga produk UMKM kurang mampu bersaing di tingkat lokal maupun nasional. Kegiatan pengabdian ini bertujuan untuk berkolaborasi dalam merancang dan mengimplementasikan inovasi kemasan dan pengembangan produk yang dapat meningkatkan daya saing tenant binaan PLUT. Program ini difokuskan pada peningkatan kapasitas teknologi dan keterampilan inovasi bagi mitra PLUT-KUMKM Sumatera Barat. Pengabdian ini dilaksanakan melalui serangkaian tahapan terstruktur, meliputi kegiatan sosialisasi dan koordinasi, merupakan fondasi bagi kesuksesan program, dilanjutkan dengan workshop inovasi kemasan dan pengembangan produk serta pendampingan intensif bagi tenant terpilih. Hasil dari kegiatan ini tenant PLUT-KUMKM mendapatkan pengetahuan dan pemahaman mengenai pengembangan produk dan inovasi kemasan serta mendapatkan pendampingan intensif untuk perbaikan kemasan produk. Program ini diharapkan dapat memberikan dampak signifikan dalam meningkatkan daya saing tenant PLUT-KUMKM Sumatera Barat, sehingga mereka dapat berkontribusi lebih besar terhadap perekonomian nasional. Kata kunci : Kemasan; produk; UMKM; PLUT-KUMKM; Tenant ABSTRACT The Integrated Business Service Center for Cooperatives and Micro, Small, and Medium Enterprises (PLUT-KUMKM) is one of the institutions that supports the development of MSMEs in West Sumatra. MSMEs or tenants fostered by PLUT face various challenges in terms of marketing and product differentiation; unattractive and uninformative packaging often becomes an obstacle in penetrating the modern market, so MSME products are less able to compete at the local and national levels. This community service activity aims to collaborate in designing and implementing packaging innovation and product development that can increase the competitiveness of PLUT-fostered tenants. This program focuses on increasing the capacity of technology and innovation skills for PLUT-KUMKM partners in West Sumatra. This community service is carried out through structured stages, including socialization and coordination activities, which are the foundation for the program's success, followed by workshops on packaging innovation and product development and intensive assistance for selected tenants. The results of this activity are that PLUT-KUMKM tenants gain knowledge and understanding of product development and packaging innovation and receive intensive assistance to improve product packaging. This program is expected to significantly impact the competitiveness of PLUT-KUMKM tenants in West Sumatra so that they can contribute more to the national economy. Keywords: Packaging; Product; UMKM; PLUT-KUMKM; Tenant
PENDAMPINGAN LEGALITAS USAHA PADA BUMNAG PAKANDANGAN EMAS NAGARI PAKANDANGAN KABUPATEN PADANG PARIAMAN DALAM UPAYA PENINGKATAN JANGKAUAN PEMASARAN PRODUK Refdi, Cesar Welya; Fiana, Risa Meutia; Zulfitri, Amelia; Rasdiana, Felga Zulfia; Rizkyanto, Ridwan; Hidayat, Danny
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 8 No 2 (2024)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/logista.8.2.1-9.2024

Abstract

ABSTRAK BUMNag Pakandangan Emas yang memiliki beberapa unit usaha dan kemitraan dengan UMKM, memiliki potensi besar yang dapat meningkatkan perekonomian lokal dan pendapatan asli desa. Potensi tersebut dapat berkembang jika kegiatan usaha dapat dipasarkan dalam lingkup yang lebih besar. Namun yang menjadi kendala ialah BumNag Pakandangan Emas terhambat untuk memasarkan kegiatan usahanya karena belum memiliki legalitas formal seperti izin usaha dan sertifikasi produk yang menjadi syarat untuk dapat menembus pasar nasional maupun internasional. Kegiatan pengabdian ini bertujuan yaitu: perlindungan hukum bagi BumNag Pakandangan Emas, peningkatan jangkauan pemasaran, Peningkatan kepercayaan konsumen, optimalisasi potensi ekonomi lokal. Kegiatan pengabdian dilaksanakan dalam bentuk sosialisasi dan penyuluhan, pendirian tim pendampingan legalitas, pelatihan dan workshop, bantuan pengurusan izin, pembuatan platform digital, dan promosi produk. Hasil dari kegiatan ini adalah telah dihasilkannya Sertifikat Badan Hukum BUMNag melalui portal BUMDesa, terbit Sebanyak 9 Sertifikat Nomor Induk Berusaha (NIB) dan terbit sebanyak 1 buah Sertifikat Produksi Pangan Industri Rumah Tangga (SPP-PIRT) pada UMKM Binaan BUMNag Pakandangan Emas, dan dihasilkan platform digital aplikatif dalam bentuk Online Business CARDS BUMNag Pakandangan Emas. Berdasarkan hasil kegiatan dapat disimpulkan bahwa BumNag Pakandangan Emas dalammenjalankan kegiatan usahanya wajib memiliki legalitas formal seperti izin usaha dan sertifikasi produk pada unit usahanya. Pelaksanaan sosialisasi dan penyuluhan, pendampingan pengurusan legalitas, pelatihan dan workshop pengurusan izin usaha dapat dilakukan untuk mengakselirasi diperolehnya Sertifikar Badan Hukum BUMNag sebagai legalitas usaha utama BUMNag Pakandangan Emas, NIB dan sertifikat izin edar bagi usaha binaan. Selain itu, pembuatan online business card untuk BUMNag dapat menjadi pilihan sebagai platform promosi dan kemudahan dalam pemasaran. ABSTRACT BumNag Pakandangan Emas has several business units and partnerships with MSMEs and has enormous potential to improve the local economy and the village's original income. This potential can develop if business activities can be marketed on a larger scale. However, the obstacle is that BumNag Pakandangan Emas is hampered in marketing its business activities because it does not yet have formal legality, such as business permits and product certifications required to penetrate national and international markets. This community service activity aimed to provide legal protection for BumNag Pakandangan Emas, increase marketing reach and consumer confidence, and optimize local economic potential. Community service activities are carried out through socialization and counseling, establishment of a legal assistance team, training and workshops, assistance in managing permits, creating a digital platform, and product promotion. The results of this activity are the issuance of BUMNag Legal Entity Certificates through the BUMDesa portal, the issuance of 9 Business Identification Number Certificates (NIB), the issuance of Household Industry Food Production Certificate (SPP-PIRT) for BUMNag Pakandangan Emas Fostered MSMEs, and the creation of an application digital platform in the form of Online Business CARDS BUMNag Pakandangan Emas. Based on the activity results, it can be concluded that BumNag Pakandangan Emas, to improve its business activities, is required to have formal legality, such as business licenses and product certifications, in its business units. Implementation of socialization and counseling, assistance in processing legality, training and workshops on processing business permits can be carried out to accelerate the obtaining of BUMNag Legal Entity Certificates as the primary business legality of BUMNag Pakandangan Emas, NIB and distribution permit certificates for fostered businesses. In addition, creating online business cards for BUMNag can be an option as a promotional platform and a convenient marketing tool.
Co-Authors Abdul Mutolib Adytama, Alhamdy Aisman Aisman Ali Rahmat Amsal, Ares Albirru Bastian Nova Cesar Welya Refdi Daimon Syukri Dian Ferinda Diana Sylvi Diana Sylvi Fadhillawati Fri Asma Fauzan Azima Fauzi, Yusma Resti Hasbullah Hasbullah Hasbullah Hasbullah Heni Pujiastuti Hidayat, Danny Iresha, Fajri Mulya Ismed Ismed Ismed Ismed Jefril Rahmadhoni Kasam Kasam, Kasam Lailaturrahmi Lailaturrahmi Lailaturrahmi, Lailaturrahmi Lidya Nora Linda Wati Luthan, Luciana Muliantino, Mulyanti Roberto Novelina Novizar Nazir Permata, Putri Indah Prima Yaumil Fajri Purnama Dini Hari Rahmadoni, Jefril Reni Koja Rika Sarfika Rina Yenrina Rini B Rini Rini RINI RINI Risa Meutia Fiana Risti Kurnia Dewi Rizkyanto, Ridwan Rofiqul Umam Roma Kyo Kae Saniro Salsabila, Unik Hanifah Sayuti, Kesuma Suryani, Indah Permata Syarifatun Nisa Sylvi, Diana Tama, Duma Putri Tuty Anggraini Ufa Aurora Guciano Ulfatmi Hanifa Viska Rahma Puspita Wellyalina, Wellyalina Welya Refdi, Cesar Yusma Resti Fauzi Yusma Resti Fauzi Zulfitri, Amelia