Article Per Year (5 Year)
p-Index From 2021 - 2026
4.108
P-Index
This Author published in this journals
All Journal Cakrawala Pendidikan Jurnal Pendidikan Akuntansi Indonesia PENDIDIKAN VOKASI:TEORI DAN PRAKTIK Jurnal Tata Boga Pendidikan Dasar Journal of Educational Science and Technology AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian International Journal of Supply Chain Management JIPI (Jurnal Ilmiah Penelitian dan Pembelajaran Informatika) International Journal for Educational and Vocational Studies Jurnal Ilmiah Pendidikan Citra Bakti Journal of Vocational Education Studies (JOVES) Jurnal Pendidikan Tata Boga dan Teknologi Nusantara: Jurnal Pendidikan Indonesia Jurnal Pendidikan dan Pembelajaran Indonesia (JPPI) IBLAM Law Review Jurnal Pendidikan dan Pembelajaran Journal of Law and Social Politics Jurnal Ilmiah Pendidikan Citra Bakti
Luthfiyah Nurlaela
Universitas Negeri Surabaya
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Physics Social Sciences Transportation Other

Published : 62 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 62 Documents
Search

 3   4   5   6   7 
Comparison of Learning Outcomes Between Discovery Learning with Inquiry Learning Reviewed of Student Learning Independence At Vocational High School Lukitasari, Febriani; Nurlaela, Luthfiyah; Ismawati, Rita; Rijanto, Tri
International Journal for Educational and Vocational Studies Vol. 2 No. 10 (2020): October 2020
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/ijevs.v2i10.3305

Abstract

The provision of education provides a positive value for the development of the quality of Human Resources (HR), because global challenges and competition between nations in various aspects of life are increasingly competitive. This study aims to find the effect of learning models find the effect of discovery learning learning models with inquiry learning learning models to increase student learning outcomes; find the effect of student learning independence on student learning outcomes; and find interactions between discovery learning, inquiry learning and student learning independence models on student learning outcomes.This type of research is a quasi-experimental study, which is to examine student learning outcomes in food knowledge subjects using discovery learning and inquiry learning models. The research design used in this study is factorial design. Data collection techniques were carried out by observation and tests. Instrument of student learning outcomes. This study concludes that: (1) there is a significant difference in the effect of discovery learning models compared to inquiry learning models on improving student learning outcomes; (2) there is a significantly higher difference in high learning independence compared to students with low learning independence on student learning outcomes, and (3) there is an interaction between discovery learning, inquiry learning and student learning independence towards student learning outcomes. Based on the above conclusions as a whole shows there are differences in the application of learning models, the level of independence and interaction between the use of learning models, and the level of independence of student learning outcomes.
The Effect of PUJB Subjects (Food Service Business Management) and Industrial Work Practice on Entrepreneurship Competence of Vocational School Students in Catering Service Expertise Purwaningtyas, Kezia Eka; Nurlaela, Luthfiyah; Ismayati, Euis; Rijanto, Tri; Marniati, Marniati
International Journal for Educational and Vocational Studies Vol. 3 No. 2 (2021)
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/ijevs.v3i1.3479

Abstract

This article aims to find out how food service business management subjects and industrial work practices affect the entrepreneurial competence of Vocational Education and Training (VET) students. The quantitative approach is to process the data and the numbers are obtained through statistical analysis. The data source used in this study is primary data or data obtained directly from respondents. This study aims to examine the effect of the independent variable (free), namely PUJB (X1), industrial work practice (X2) subjects on the dependent variable (dependent), namely entrepreneurial competence (Y). Researchers took a sample of 81 respondents. Data collection by giving questionnaires to respondents to all students majoring in marketing class XII at SMKN 2 Mojokerto. Based on the data from the results of research and tests that have been carried out, the conclusions are: (1) PUJB subjects affect the entrepreneurial competence of class XII students of the Catering Services study program at SMKN 2 Mojokerto. (2) Internship has an effect on the entrepreneurial competence of class XII students of the Catering Service study program at SMKN 2 Mojokerto. (3) PUJB and apprenticeship subjects affect the entrepreneurial competence of class XII students of the Catering Service study program at SMKN 2 Mojokerto.
The Effect of Teaching Factory Implementation on The Competence and Readiness to Work of Students of the Catering Service Study Program at SMKN 2 Mojokerto Permata, Tri Wahyuni Indah; Nurlaela, Luthfiyah; Ismawati, Rita; Rijanto, Tri
International Journal for Educational and Vocational Studies Vol. 3 No. 3 (2021)
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/ijevs.v3i3.5412

Abstract

This study aims to analyze the effect of implementing the teaching factory on readiness to work through the competence of students. This research was conducted at SMKN 2 Mojokerto. This research is an ex-post facto research. The population of this study were students of class XI and class XII of the catering service program at SMKN 2 Mojokerto, totaling 193 students. The research sampling technique was simple random sampling and calculated using the Slovin formula, so that the number of research samples was 130 students. The data analysis technique used path analysis. Research data collection uses a questionnaire instrument on the variables of teaching factory implementation and readiness to work, while for competence using tests and observation sheets. Before being distributed to research respondents, a validation test was first conducted on each research instrument. In line with the objectives, the results of the study show that: (1) the implementation of the teaching factory has a positive effect on the competence of students at SMKN 2 Mojokerto; (2) The implementation of the teaching factory has a positive effect on the readiness to work of the students at SMKN 2 Mojokerto; (3) The competence of students has a positive effect on the readiness to work of students at SMKN 2 Mojokerto; and (4) the implementation of the teaching factory has a positive effect on the readiness to work of students at SMKN 2 Mojokerto through the competence of students.
Teachers' perception of gender on gender-responsive learning in the vocational school of tourism Wijanarko, Setiawan; Nurlaela, Luthfiyah; Maspiyah, Maspiyah; Rijanto, Tri
International Journal for Educational and Vocational Studies Vol. 4 No. 1 (2022)
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/ijevs.v4i1.5508

Abstract

This study aims to determine the teacher's perception of gender towards gender-responsive learning. This research with a quantitative approach uses a questionnaire data collection method (questionnaire) consisting of a questionnaire on teacher perceptions of gender, teacher attitudes towards students, interaction in learning, and gender-responsive learning. The questionnaire uses a Likert scale with four answer choices. From the results of the calculation of the data, it can be seen that the mean value of teachers' perceptions of gender at SMK Negeri 8 Surabaya is 84.87 in the 76-90 interval which means that teachers' perceptions of gender towards responsive Hender learning are classified as "good". In this case, the teacher's perception of gender at SMK Negeri 8 Surabaya can influence well, providing equality in access, control, participation, and benefits for male and female students in a balanced way.
EFEKTIVITAS PENGGUNAAN VIDEO TUTORIAL UNTUK MENINGKATKAN KINERJA SISWA SMK Rubiyati; Nurlaela, Luthfiyah; Rijanto, Tri
Jurnal Ilmiah Pendidikan Citra Bakti Vol. 9 No. 1 (2022)
Publisher : STKIP Citra Bakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38048/jipcb.v9i1.644

Abstract

Penelitian ini bertujuan untuk mengetahui bagaimana efektivitas penggunaan video tutorial dalam meningkatkan hasil belajar kinerja siswa SMK. Jenis penelitian ini adalah penelitian Quasi Experiment. Rancangan penelitian yang dilakukan yakni Posttest only control group design. Subjek pada penelitian ini adalah peserta didik di Jurusan Tata Kecantikan kelas XII di SMKN 8 Surabaya. Subjek penelitian merupakan peserta didik kelas XI KC1 sebagai subjek kelas eksperimen 2 sebanyak 30 orang dan peserta didik dari kelas XI KC2 sebagai subjek kelas Eksperimen 1 sebanyak 33 orang. Data hasil belajar diperoleh melalui lembar penilaian kinerja peserta didik. Efektifitas pemanfaatan media video dilakukan dengan mengolah data yang diperoleh dari field trial evaluation, kemudian dilakukan analisis data dengan menggunakan uji t. Pengolahan data tersebut untuk mengetahui tanggapan peserta didik apakah ada perbedaan pembelajaran penataan sanggul kreatif antara kelompok pembelajaran dengan menggunakan media video tutorial dengan kelompok yang menggunakan media powerpoint. Hasil penelitian menunjukkan bahwa terdapat perbedaan hasil belajar yang dicapai antara peserta didik yang diajar dengan media powerpoint dan video tutorial. kelas eksperimen 1 yang menggunakan media powerpoint memiliki rerata yang lebih rendah dibandingkan dengan kelas yang menggunakan media video tutorial. Dengan hipotesis yang ada maka dapat disimpulkan bahwa video tutorial yang digunakan efektif dalam penerapannya.
Pengaruh Pendekatan Problem-Driven Iterative Adaptation (PDIA) dan Kepemimpinan Kepala Jurusan terhadap Budaya Disiplin Siswa SMK Wahono, Agung; Suhartini, Ratna; Nurlaela, Luthfiyah; Ramdhani, Rommy Mochamad; Buditjahjanto, I Gusti Putu Asto
Nusantara: Jurnal Pendidikan Indonesia Vol. 6 No. 1 (2026)
Publisher : Lembaga Sosial Rumah Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62491/njpi.2026.v6i1-8

Abstract

Purpose – The purpose of this study is to analyze the influence of the Problem-Driven Iterative Adaptation (PDIA) approach and department head leadership on students’ discipline culture in Vocational High Schools, both partially and simultaneously, as perceived by the department heads.Methods – This study employed a quantitative research approach using multiple linear regression analysis. The sample consisted of 30 vocational high school department heads selected through purposive sampling. Data were collected using a structured questionnaire that measured the PDIA approach, leadership style, and observations of student discipline. The instrument was validated for content and construct, with reliability established using Cronbach’s Alpha to ensure measurement consistency. Findings – The results indicate that the PDIA approach has a positive and significant effect on students’ discipline culture. Department head leadership also shows a positive and significant influence. Simultaneously, both variables significantly contribute to discipline culture, with an R-squared value of 0.9729. While this high value suggests a strong predictive model within the sample, it is interpreted with caution regarding potential construct overlap or common method bias due to the single-source perceptual data. Research Implications – These findings imply that strengthening the implementation of the PDIA approach and enhancing adaptive academic leadership are essential strategies for improving discipline culture. However, future studies are recommended to use multi-source data (e.g., combining student and teacher reports) to validate these findings and reduce potential measurement bias.
Developing a framework for Green Curriculum in higher culinary education Nurlaela, Luthfiyah; Sri Handajani; Mauren Gita Miranti; Annisa Nur'aini; Hanif Naufal Ahmi; Ratna Palupi Nurfatimah; Diwyacitta Antya Putri; Mohd Yusof Bin Kamaruzaman
Jurnal Cakrawala Pendidikan Vol. 45 No. 1 (2026): Cakrawala Pendidikan (February 2026)
Publisher : LPMPP Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/cp.v45i1.91077

Abstract

The accelerating global environmental crisis demands the integration of sustainability within higher culinary education. This study aims to analyze the implementation of the Green Curriculum (GC) framework at Universitas Negeri Surabaya (UNESA) and Universiti Pendidikan Sultan Idris (UPSI). Utilizing a qualitative content analysis with simple frequency quantification involving 50 participants, the findings reveal that implementation is in a transitional phase marked by three fundamental gaps. First, a significant gap exists between the high level of philosophical awareness among internal stakeholders and the lack of systemic action, despite new demands for sustainability competencies. Second, implementation is critically impeded by the university support system; infrastructure ('Facilities & Infrastructure,' f=84) was the most frequent concern, creating a 'hidden curriculum' conflict in which poor facilities (e.g., wastewater treatment) contradict pedagogical goals. Third, the framework is overwhelmingly inward-looking, rendering the community participation pillar the least emphasised (frequency <2%). This research concludes that achieving a mature GC requires a radical shift from conceptual adoption to tangible systemic alignment, prioritizing investment in critical infrastructure and the institutionalization of external partnerships for holistic operational reality.
PHYSICAL CHARACTERISTICS OF WHITE BREAD WITH VARIOUS LEVELS OF PURPLE SWEET POTATO FLOUR SUBSTITUTION Ifadah, Raida Amelia; Putri, Diwyacitta Antya; Lukitasari, Febriani; Handajani, Sri; Nurlaela, Luthfiyah; Nugraheni, Fitriana
Agrisaintifika: Jurnal Ilmu-Ilmu Pertanian Vol. 10 No. 1 (2026): Agrisaintifika
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v10i1.7731

Abstract

This study evaluated the effect of wheat flour substitution with purple sweet potato flour on the physical characteristics of white bread. The experiment was conducted using a Completely Randomized Design with a single factor, namely the level of purple sweet potato flour substitution at 0%, 15%, 30%, 45%, and 60%. The physical parameters analyzed included color (L*, a*, b*), texture (firmness), porosity, and dough expansion.The results showed that increasing levels of purple sweet potato flour substitution significantly affected all physical parameters of the bread (p < 0.05). Higher substitution levels resulted in a decrease in lightness (L*) and an increase in a* values, indicating darker crumb and crust color due to the presence of anthocyanin pigments. Bread firmness increased from 6.45 ± 0.13 N in the control sample to 50.16 ± 2.90 N at 60% substitution, while porosity and dough expansion decreased markedly from 45.34 ± 0.42% to 22.13 ± 1.19% and from 89.09 ± 0.02% to 15.71 ± 3.24%, respectively.Substitution of purple sweet potato flour at 30% produced bread with acceptable physical characteristics, characterized by a balanced texture, porosity, and dough expansion. Substitution levels above this threshold resulted in a significant decline in bread quality. These findings indicate that purple sweet potato flour has strong potential as a functional ingredient in white bread formulation. Keywords: flour substitution; physical characteristics; purple sweet potato flour; white bread. Abstrak Penelitian ini bertujuan untuk mengevaluasi pengaruh substitusi tepung terigu dengan tepung ubi jalar ungu terhadap karakteristik fisik roti putih. Penelitian dilakukan menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor, yaitu tingkat substitusi tepung ubi ungu sebesar 0%, 15%, 30%, 45%, dan 60%. Parameter yang dianalisis meliputi warna (L*, a*, b*), tekstur, porositas, serta daya kembang. Hasil penelitian menunjukkan bahwa peningkatan tingkat substitusi tepung ubi ungu berpengaruh signifikan (p < 0,05) terhadap seluruh parameter fisik roti. Peningkatan substitusi menyebabkan penurunan nilai kecerahan (L*) pada serta peningkatan nilai a*, yang menunjukkan penggelapan warna akibat keberadaan pigmen antosianin. Nilai tekstur meningkat dari 6,45 ± 0,13 N pada roti kontrol menjadi 50,16 ± 2,90 N pada substitusi 60%, sedangkan porositas dan pengembangan adonan mengalami penurunan berturut-turut dari 45,34 ± 0,42% menjadi 22,13 ± 1,19% dan dari 89,09 ± 0,02% menjadi 15,71 ± 3,24%. Substitusi tepung ubi ungu 30% menghasilkan roti dengan karakteristik fisik yang masih dapat diterima, ditandai dengan keseimbangan antara tekstur, porositas, dan daya kembang. Substitusi di atas tingkat tersebut menyebabkan penurunan kualitas fisik roti yang signifikan. Penelitian ini menunjukkan bahwa tepung ubi ungu berpotensi dimanfaatkan sebagai bahan fungsional dalam formulasi roti putih. Kata kunci: karakteristik fisik; roti tawar; substitusi tepung; tepung ubi jalar ungu.  
Penentu Pengambilan Keputusan Konsumen dalam Pembelian Makanan Sehat di Kabupaten Gresik di Masa Pandemi COVID-19 Shania Mashunna, Noor; Nurlaela, Luthfiyah; Tri Pangesthi, Lucia; Gita Miranti, Mauren
Journal of Law and Social Politics Vol. 2 No. 1 (2024): Journal of Law and Social Politics
Publisher : Politeknik Siber Cerdika Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59261/jlsp.v2i1.36

Abstract

Latar Belakang: Pandemi COVID-19 yang telah berlangsung sejak tahun 2020 telah menimbulkan risiko kesehatan yang serius dan meningkatkan kesadaran masyarakat akan pentingnya menjaga kekebalan melalui konsumsi makanan sehat dan bergizi. Salah satu bentuk perilaku preventif di masa pandemi tercermin dari keputusan konsumen untuk membeli makanan sehat, yang mungkin dipengaruhi oleh berbagai faktor eksternal dan internal. Tujuan: Penelitian ini bertujuan untuk mengkaji dampak parsial dan simultan dari faktor eksternal dan internal terhadap keputusan konsumen untuk membeli makanan sehat selama pandemi COVID-19 di Kabupaten Gresik. Metode: Penelitian ini menggunakan pendekatan kuantitatif dengan desain asosiatif kausal menggunakan metode survei. Teknik pengambilan sampel yang diterapkan adalah purposive sampling, melibatkan 100 responden. Data dikumpulkan secara online melalui Google Formulir yang didistribusikan melalui WhatsApp, Twitter, dan Instagram. Data dianalisis menggunakan uji-t sampel berpasangan dan uji-F (ANOVA). Hasil: Hasil penelitian menunjukkan bahwa keputusan konsumen untuk membeli makanan sehat di Kabupaten Gresik selama pandemi COVID-19 secara signifikan dipengaruhi oleh faktor eksternal, termasuk keluarga, kelas sosial, dan kenyamanan (nilai signifikansi = 0,000). Sebaliknya, faktor internal seperti pengetahuan, gaya hidup, dan persepsi tidak memiliki pengaruh yang signifikan terhadap pengambilan keputusan konsumen (nilai signifikansi = 0,687). Secara bersamaan, kombinasi faktor eksternal dan internal memiliki efek yang signifikan pada keputusan pembelian konsumen (nilai signifikansi = 0,000). Kesimpulan: Keputusan konsumen untuk membeli makanan sehat selama pandemi COVID-19 di Kabupaten Gresik sebagian besar dipengaruhi oleh faktor eksternal daripada faktor internal. Demikian, jika dipertimbangkan bersama, faktor eksternal dan internal memainkan peran penting dalam membentuk keputusan pembelian makanan sehat.  
Implementasi Problem-Driven Iterative Adaptation (PDIA) dalam Manajemen Perubahan Pembelajaran Tata Busana Berbasis Digital di SMK Sari, Widianti Mafika; Nurlaela, Luthfiyah; Sa’diyah, Dewi Fitrotus
Jurnal Pendidikan dan Pembelajaran Indonesia (JPPI) Vol. 6 No. 1 (2026): Jurnal Pendidikan dan Pembelajaran Indonesia (JPPI), 2026 (1)
Publisher : Yayasan Pendidikan Bima Berilmu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53299/jppi.v6i1.3469

Abstract

Transformasi digital dalam pembelajaran di Sekolah Menengah Kejuruan (SMK) menuntut pendekatan manajemen perubahan yang adaptif dan kontekstual, khususnya pada bidang tata busana yang menekankan keseimbangan antara keterampilan praktik dan pemanfaatan teknologi. Berbagai inisiatif digital di SMK masih cenderung bersifat top-down dan kurang responsif terhadap permasalahan nyata di kelas. Penelitian ini bertujuan menganalisis implementasi pendekatan Problem-Driven Iterative Adaptation (PDIA) dalam manajemen perubahan pembelajaran tata busana berbasis digital di SMK. Penelitian ini menggunakan metode campuran dengan desain Embedded Mixed-Methods Case Study, dengan pendekatan kualitatif sebagai komponen utama dan data kuantitatif sebagai penguat. Data kualitatif dikumpulkan melalui wawancara semi-terstruktur dan observasi pembelajaran, sedangkan data kuantitatif diperoleh melalui lembar observasi skala Likert berbasis indikator operasional PDIA. Subjek penelitian melibatkan tujuh guru tata busana yang dipilih secara purposive. Hasil penelitian menunjukkan bahwa pendekatan PDIA diimplementasikan secara kontekstual dan adaptif, ditandai dengan kemampuan guru dalam mengidentifikasi masalah pembelajaran secara spesifik, melakukan adaptasi instruksional secara iteratif, serta mengembangkan solusi lokal sesuai keterbatasan fasilitas. Indikator tindakan digital berbasis masalah dan kualitas produk digital siswa menunjukkan capaian paling kuat, sementara keterlibatan aktor eksternal masih relatif terbatas. Penelitian ini menyimpulkan bahwa PDIA memperkuat manajemen perubahan pembelajaran digital di SMK melalui adaptasi berkelanjutan, inovasi kontekstual, dan penguatan kompetensi digital siswa.
Co-Authors A. Grummy Wailanduw Agus Budi Santosa Akhmad Mustaming, Akhmad Annisa Nur'aini Ariyono Setiawan Aulia Bayu Yushila Bayu Yushila, Aulia Diwyacitta Antya Putri Diwyacitta Antya Putri, Diwyacitta Antya EKO HARIADI Ekohariadi Eppy Yundra Eppy Yundra, Eppy Euis Ismayati Fadilla, Niki Fadillah, Anjar Isna Fajriah, Elok Fitriana Nugraheni, Fitriana Ganmawati, Aisyah Gita Miranti, Mauren Hanif Naufal Ahmi Hanif Naufal Ahmi Heri Sudarmaji Hikmah, Yuniar Fitria Hippj, Vony F.S Hartini hudayah, Tri Erni I Gusti Putu Asto Buditjahjanto I.G.P. Asto Buditjahjanto Ida Ayu Putu Sri Widnyani Irra Chrisyanti Dewi Ismet Basuki Ita Fatkhur Romadhoni Jenar, Saptono Keken Lokosari Khoirul Roziqin Kusstianti, Nia Laela Muliana Lailatul Hanifi Rahmah Latifahtur Rahmah Levina Apriyeni Wijaya Lilik Anifah lilis Sulandari LUCIA TRI PANGESTHI Lukitasari, Febriani Ma'ani, Hasman Marniati Marniati, Marniati Maspiah, Maspiah Maspiyah Maspiyah Maspiyah Maspiyah Mauren Gita Miranti Mediatrix Tu'baran Megasari, Dindy Sinta MEI ROSSA, ITA Meini Sondang Meini Sondang Meini Sondang Sumbawati Mochamad Cholik Mochammad Imron Awalludin Mohamad Syamsul Huda Mohd Yusof Bin Kamaruzaman Munoto Munoto Munoto, Munoto Munoto, Munoto Muslim, Supari . Nur Azizah, Anistian Nur, Mohamad Nurfatimah, Ratna Palupi Nurul Farikhatir Rizkiyah Pangesthi, Lucia Tri PERMANA PUTRA, ARIZKA Permata, Tri Wahyuni Indah Pradani, Rizky Yulianingrum Puput Wanarti Rusimamto Purwaningtyas, Kezia Eka rahmah, latifahtur Raida Amelia Ifadah Ramadhani, Aji Fajar Ramdhani, Rommy Mochamad Ratna Palupi Nurfatimah Ratna Palupi Nurfatimah Ratna Suhartini Risnanda Fadhilla, Aisya Rita Ismawati Rommy Mochamad Ramdhani Rommy Mochammad Ramdhani Rubiyati Rubiyati Sabil , M. Asnawi Safira Damayanti Salim Salim Salsabila, Salwa Sari, Fadlilah Indira Sari, Widianti Mafika Satriawati, Asti Sa’diyah, Dewi Fitrotus Setiawan, Ariyono Shania Mashunna, Noor Sri Handajani Sri Handajani Sri Setyo Iriani Sriyani Sriyani Tri Rijanto Tri Rijanto Ulil Hartono Wahini, Meda WAHONO, AGUNG WIJANARKO, SETIAWAN Winiasri, Linda Yeni Anistyasari Zuhrie, M. Syariffuddien