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All Journal Agroindustrial Technology Journal Jurnal Teknologi & Industri Hasil Pertanian GHIDZA: Jurnal Gizi dan Kesehatan Conference on Innovation and Application of Science and Technology (CIASTECH) Amerta Nutrition JURNAL AGRICA Food Science and Technology Journal (Foodscitech) PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Kontribusia : Research Dissemination for Community Development ASAWIKA: Media Sosialisasi Abdimas Widya Karya Journal of Herbal, Clinical and Pharmaceutical Science (HERCLIPS) Jurnal Perikanan Pantura Budimas : Jurnal Pengabdian Masyarakat Jurnal Pengabdian kepada Masyarakat Nusantara Journal of Food Technology and Health DedikasiMU: Journal of Community Service GHIDZA MEDIA JURNAL Journal of Tropical Food and Agroindustrial Technology JUSTI (Jurnal Sistem dan Teknik Industri) Journal of Technology and Food Processing (JTFP) Sewagati Teknologi dan Industri Pertanian Indonesia Journal of Food Safety and Processing Technology JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Indonesian Journal of Multidisciplinary Science Academic Letters
Sutrisno Adi Prayitno
Universitas Muhammadiyah Gresik
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Journal : GHIDZA MEDIA JURNAL

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OPTIMALISASI KANDUNGAN ZAT GIZI (Protein, Lemak, Karbohidrat dan Serat) DAN DAYA TERIMA COOKIES DENGAN PENAMBAHAN TEPUNG KULIT PISANG RAJA Annafi Tazhkira; Dwi Novri Supriatiningrum; Sutrisno Adi Prayitno
Ghidza Media Jurnal Vol 2 No 1 (2020): Ghidza
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/ghidzamediajurnal.v2i1.2163

Abstract

Plantain peels have a high crude fiber content and can be processed into cookies. The benefits o banana peels as a substitusi for making cookies to increase fiber levels. The research objective was to determine the effect of adding plantain peel flour on nutrients and sensory cookies. The research method used a completely randomized experimental design with 5 formulations with codes F0, F1, F2, F3, and F4. The defference in sensory test is known by the friedman test and the nutrient test is known by the One Way Analysis of Variance (ANOVA) test and then the difference test is carried out with the LSD test with a level of 5%. The results of the sensory test analysis showed that there was an effect of substitution of plantain peel flour on the sensory cookies of banana peel flour which included color, aroma, teste and texture, indicating that H0 was rejected and H1 was accepted, which was a significant difference. The best or highest analysis results are at 0% substitution and the lowest is 30%. Meanwhile, the analysis off the nutritional test showed that the highest protein contest was in the substitution cookies for plantain peel flour (0%) 0f 8.32, the highest fat (0%) was 17.90, the highest carbohydrate (40%) was 70.10, the highest fiber (40%) of 3.35. conclusion the best cookies are in formula F2 (20%) with consumption o 12 pieces of plantain skin flour cookies/day can prevent or reduce the risk of KEK (Chronic Energy Deiciency) in adolescent.
The proportion of bran and guava on the macro nutrition, fiber, and acceptability of ice cream Durrotul Ma'sumah; Desty Muzarofatus Sholikhah; Sutrisno Adi Prayitno
Ghidza Media Jurnal Vol 1 No 2 (2020): Ghidza
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/ghidzamediajurnal.v1i2.2171

Abstract

The research objective was to determine the effect of the proportion of bran and guava on the levels of macro nutrition, fiber, acceptability, and the economic value of ice cream products, as well as being a snack for functional obese adolescents. The research method was experimental design with a completely randomized design consisting of 3 modified formulas (F1, F2, and F3) and 1 control formula tested on 42 panelists. Organoleptic were carried out by the Friedman test and advanced test Duncan's. Macro and fiber nutritional levels were obtained through laboratory tests and analyzed using the One Way Anova test continued Tukey test. The chemical test results for macronutrients and fiber showed a significant effect between the formula (0.00<0.05) and the macronutrients F0, F1, F2, F3, namely carbohydrates 32,70 g, 27,36 g, 2,78 g, 24,26 g, Protein 5,51 g, 7,30 g, 6,95 g, 6,19 g, fat 8,24 g, 6,01 g, 6,42 g, 6,76 g, fiber 0,86 g, 5,73 g, 5,30 g, 5,05 g. Organoleptic results (F0, F1, F2, F3) taste preferences 3,43, 3,26, 2,76, 2,31, aroma 2,98, 3,29, 2,90, 2,90, 2,55, color 3,24, 3,19, 3,21, 2,88, and texture 3,12, 3,14, 2,83, 2,71 , there is a significant treatment effect between the formula with the Chi-Square Asym.sig value <0.05 and the best formula is F1 with a mean rank of 39,5.
PEMANFAATAN TEPUNG BEKATUL TERHADAP SIFAT SENSORI DAN KIMIA PRODUK COOKIES Nofia Sofianti; Dwi Novri Supriatiningrum; Sutrisno Adi Prayitno
Ghidza Media Jurnal Vol 1 No 2 (2020): Ghidza
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/ghidzamediajurnal.v1i2.2165

Abstract

Rice bran is the outer layer of rice that is released during milling and contains nutrients that is fiber, carbohydrates, protein and vitamin B complex which can be used as additional ingredients in making cookies. This study aims to determine the effect of rice bran substitution on the sensory and chemical properties of cookies products. The research design used was a completely randomized design (CRD) with 4 replications, Organoleptic test was analyzed by Friedman test and chemical test was analyzed by ANOVA and followed by LSD test. Organoleptic test results show that there is an effect of rice bran substitution on sensory properties including color, aroma, taste and texture of rice bran cookies, indicating that H0 is rejected and H1 is accepted. The best results were found in substitution (30%) and the lowest was in substitution (50%). The results of chemical test analysis showed that the highest protein content was in the treatment (50%) bran of 8.19 g, the highest carbohydrate content in the treatment (100%) of flour was 78.70 g, the highest level of vitamin B1 showed treatment (50%) of bran flour was 1.35 mg, while in the fiber test the highest value was obtained in the treatment (50%) of bran flour of 11.25 g. The best treatment for rice bran cookies is low carbohydrate value, high in protein, vitamin B1 and fiber.
Sifat Kimia Dan Organoleptik Brownis Kukus Dari Formulasi Buah Tin Kurnia Pasa Dwi Putri; Sutrisno Adi Prayitno; Dwi Novri Supriatiningrum
Ghidza Media Jurnal Vol 1 No 1 (2019): Ghidza
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/ghidzamediajurnal.v1i1.1079

Abstract

ABSTRACT The purpose of this study was to determine the best brownies treatment which has the lowest energy value, fiber content and the highest antioxidant activity in different figs fruit formulations. The research design used was a Completely Randomized Design (CRD). The organoleptic assay using panelists of untrained women of childbearing age (WUS). The effectiveness test produces the best treatment on the substitution of 60% of figs with yield value of 0.98. There is a significant difference in the brownies acceptance in the Friedman statistical test (Chi-square count > Chi-Square table). The parameters that analyzed were carbohydrate, protein, fat, water content, ash content, total crude fiber, antioxidant activity (IC50) and calory value. Statistical tests using Anova and Duncan Multiple Comparison showed significant differences in nutrient levels in brownies treatment (significance <0.05). The results showed the highest carbohydrate content in brownies without treatment was 23.16% and the treatment of 20% figs was 21.18%. Protein content without treatment was 7.43% and highest in the treatment of 20% figs was 7.16%. The highest fat content in brownies without treatment was 20.21% and the highest in the treatment of 20% figs was 19.72%. The best water content in brownis without treatment was 26.66% and in the treatment of 20% figs was 35.21%. The best ash content in the 60% brownies treatment was 1.26% and in the 40% treatment was 1.43%. The best crude fiber content is in the formulation treatment of 60% figs by 2.42% and the treatment of figs by 40% with a fiber content of 2.18%. The highest IC50 in the treatment of 60% figs was 117.15 ppm. The best treatment of steamed brownies in figs formulations has the highest of fiber content and the highest antioxidant activity among all treatments. Keywords: Antioxidant, brownies, figs fruit, nutrient, organoleptic ABSTRAK Tujuan penelitian adalah mengetahui perlakuan terbaik brownis yang memiliki nilai energi paling rendah, kadar serat dan aktivitas antioksidan tertinggi pada formulasi buah tin yang berbeda. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL). Uji organoleptik menggunakan panelis tidak terlatih pada kelompok wanita usia subur (WUS). Uji efektivitas menghasilkan perlakuan terbaik pada substitusi 60% buah tin dengan nilai hasil 0,98. Terdapat perbedaan nyata daya terima brownis pada uji statistik Friedman (Chi-Square hitung > Chi-Square tabel). Parameter yang dianalisa adalah kadar karbohidrat, protein, lemak, kadar air, kadar abu, total serat kasar, aktivitas antioksidan (IC50) dan nilai energi. Uji statistik menggunakan Anova dan Duncan Multiple Comparison menunjukkan perbedaan kadar zat gizi yang nyata pada perlakuan brownis (signifikansi<0.05). Hasil penelitian menunjukkan kadar karbohidrat tertinggi pada brownis tanpa perlakuan sebesar 23,16% dan perlakuan 20% buah tin sebesar 21,18%. Kadar protein tanpa perlakuan adalah 7,43% dan tertinggi pada perlakuan 20% buah tin sebesar 7.16%. Kadar lemak tertinggi pada brownis tanpa perlakuan sebesar 20,21% dan tertinggi pada perlakuan 20% buah tin adalah 19,72%. Kadar air terbaik pada brownis tanpa perlakuan sebesar 26,66% dan pada perlakuan 20% buah tin sebesar 35.21%. Kadar abu terbaik pada brownis perlakuan 60% sebesar 1,26% dan pada perlakuan 40% adalah 1,43%. Kadar serat kasar yang terbaaik ada pada perlakuan formulasi 60% buah tin sebesar 2,42% dan perlakuan buah tin 40% dengan kadar serat 2,18%. IC50 tertinggi pada perlakuan 60% buah tin sebesar 117,15 ppm. Perlakuan terbaik brownis kukus formulasi buah tin memiliki nilai kalori terendah, kadar serat dan aktivitas antioksidan yang tertinggi diantara semua perlakuan. Kata kunci: Antioksidan, brownis, buah tin, organoleptik, zat gizi
Faktor Kepuasan Pasien Terhadap Waste Makanan Lunak Pada Pasien Diabetes Melitus Di Rs. Muhammadiyah Gresik Siti Juwariyah; Dwi Novri Spriatiningrum; Sutrisno Adi Prayitno
Ghidza Media Jurnal Vol 1 No 1 (2019): Ghidza
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/ghidzamediajurnal.v1i1.1070

Abstract

ABSTRACT This study aims to determine the factors associated with the occurrence of soft food waste from adult inpatient DM patients. The type of this research is explanatory research with a cross sectional research design survey method. The population of adult DM inpatients are 28 people. The technique of selecting samples by simple random sampling. Data were analyzed by the Rank Spearman. The instruments used were questionnaires, scales and food waste observation for ms. The results showed that the factors related to the waste were the accuracy of pre food preparation schedule (p = 0.352) post (= 0.604), pre food quality (p = 0.010) post (0.787), the completeness and cleanliness of pre food equipment (p = 0.009) post (p = 0.054), attitude and appearance of pre renderers (p = 0.022) post (p = 0.466), pre satisfaction level (p = 0.416) post (p = 0.416). The results of the pre-study show that there are no corelation between the food serving schedule with DM waste and has a medium strength correlation category. The results of post study show that there are no correlation between the accuracy of the food schedule, food quality, renderers attitude and the level of satisfaction with the occurrence of DM patient waste, there is a corelation between equipment hygiene completeness with DM patient waste. Keywords: Diabetic patients, soft foods, food waste, quality service level of satisfaction ABSTRAK Tujuan penelitian ini adalah untuk mengetahui faktor yang berhubungan dengan terjadinya sisa makanan lunak pada pasien DM rawat inap dewasa. Jenis penelitian ini adalah eksplanatory research dengan metode survei desain penelitian cross sectional. Populasi pasien DM rawat inap dewasa sebanyak 28 orang. Teknik pemilihan sampel dengan cara simple random sampling. Data dianalisis menggunakan uji Rank Spearman. Instrumen yang digunakan adalah kuesioner, timbangan dan formulir pengamatan sisa makan. Hasil penelitian menunjukkan bahwa faktor yang berhubungan dengan waste yaitu ketepatan jadwal penyajian makanan pre (p=0,352) dan post (=0,604), mutu makanan pre (p=0,010) dan post (0,787), kelengkapan dan kebersihan peralatan makan pre (p=0,009) dan post (p=0,054), sikap dan penampilan penyaji pre (p=0,022) dan post (p=0,466), tingkat kepuasan pre (p=0,416) dan post (p=0,416). Hasil penelitian pre menunjukkan bahwa tidak ada hubungan antara jadwal penyajian makanan dengan waste DM dan memiliki kategori kekuatan hubungan sedang. Hasil penelitian post menunjukkan bahwa tidak ada hubungan antara ketepatan jadwal makanan, mutu makanan, sikap penyaji dan tingkat kepuasan dengan terjadinya waste pasien DM, ada hubungan antara kelengkapan kebersihan peralatan dengan waste pasien DM. Kata Kunci : Pasien diabetes, Tingkat Kepuasan, Waste, Makanan Lunak.
ANALISIS ZAT GIZI MIE KERING DENGAN SUBSTITUSI TEPUNG KULIT ARI BIJI KEDELAI DAN TEPUNG WORTEL (Sebagai Alternatif Pencegahan Obesitas pada Remaja dan Dewasa) Alfiyatus Salimah; Desty Muzarofatus Sholikhah; Sutrisno Adi Prayitno
Ghidza Media Jurnal Vol 4 No 1 (2022): GHIDZA
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/ghidzamediajurnal.v4i1.4787

Abstract

Penelitian ini bertujuan untuk menganalisis zat gizi mie kering dengan substitusi kulit ari biji kedelai dan tepung wortel sebagai alternatif pencegahan obesitas pada remaja dan dewasa. Mie kering ini baik digunakan dalam upaya pencegahan obesitas karena bahan yang digunakan memiliki kandungan protein dan serat yang tinggi. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) yang terdiri dari 1 kontrol dan 3 formula perlakuan dengan 2 kali ulangan. Data uji laboratorium kandungan zat gizi mie kering yang diperoleh dianalisis menggunakan sidik ragam (ANOVA) dan uji lanjut Duncan. Hasil analisa uji laboratorium kandungan zat gizi mie kering terdapat perbedaan yang signifikan antar formula (p<0,05). Hasil uji efektifitas menunjukkan formulasi terbaik terdapat pada formula F3. Produk mie terbaik F3 memiliki kandungan zat gizi kadar protein 11,73 gram, karbohidrat 59,86 gram, dan serat 3,63 gram. Namun, perlu ditambahkan dari sumber serat lain seperti pada sayur dan buah untuk dapat mengoptimalkan kebutuhan serat harian pada remaja dan dewasa.
EVALUASI SENSORI DAN GIZI CHIPS TEPUNG DAUN KELOR, IKAN BANDENG, DAN TEPUNG MOCAF SEBAGAI ALTERNATIF PENCEGAHAN ANEMIA REMAJA PUTRI Leliyana Candra Putri; Desty Muzarofatus Sholikhah; Sutrisno Adi Prayitno
Ghidza Media Jurnal Vol 4 No 1 (2022): GHIDZA
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/ghidzamediajurnal.v4i1.4730

Abstract

Anemia adalah kondisi dimana tubuh mengalami penurunan jumlah sel darah merah yang ditandai dengan kadar hemoglobin <12g/dl. Remaja putri adalah salah satu kelompok yang rentan terhadap anemia. Metode penelitian Eksperimental dengan Rancangan Acak Lengkap (RAL) terdiri dari F0, F1, F2, dan F3. Uji evaluasi sensori dilakukan pada mahasiswa fakultas kesehatan Universitas Muhammadiyah Gresik sebanyak 30 panelis yang selanjutnya dianalisis menggunakan uji kruskal wallis. Uji laboratorium dilakukan di BBLK yang selanjutnya dianalisis menggunakan uji anova lanjut duncan. Hasil evaluasi sensori pada setiap formula F0, F1, F2, dan F3 pada parameter warna tidak terdapat berbedaan nyata dengan nilai Asymp. Sig >(0,05), sedangkan pada parameter aroma, rasa, dan tekstur terdapat perbedaan nyata dengan nilai Asymp. Sig <(0,05). Formula yang paling disukai adalah formula F2 (3,175). Hasil laboratorium gizi makro dan zat besi terdapat perbedaan nyata dengan nilai P-value sig. <0,05. Kadar protein tertinggi terdapat pada F3 (13,67 g). Kadar lemak tertinggi terdapat pada F3 (5,11 g). Kadar karbohidrat tertinggi terdapat pada F3 (78,49 g). Kadar zat besi tertinggi terdapat pada F3 (5,79 mg). Kesimpulan dari penelitian ini yaitu terdapat pengaruh penambahan tepung daun kelor, ikan bandeng, dan tepung mocaf terhadap evaluasi sensori, kadar zat gizi makro dan zat besi produk chips.
KARAKTERISTIK KIMIA MIE BASAH SUBSTITUSI DARI TEPUNG JAGUNG, RUMPUT LAUT, DAN UMBI BIT Nurul Ainiyah; Dwi Novri Supriatiningrum; Sutrisno Adi Prayitno
Ghidza Media Jurnal Vol 4 No 1 (2022): GHIDZA
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/ghidzamediajurnal.v4i1.4753

Abstract

Corn flour and seaweed are foodstuffs that have high fiber content and low calories. Beetroot was a functional food ingredient that can be used as a source of vitamins and minerals as that have good benefits for the body. The purpose of this research is to create a wet noodle formulation with the substitution of corn flour, seaweed, and beetroot so that it can be used as an alternative food for obesity. The research method used an experimental design with a completely randomized design consisting of two comparable groups, one experimental group and one control group. Chemical laboratory tests were analyzed using the ANOVA test and Duncan's advanced test. The results of the chemical test of macronutrients and crude fiber were different with the P-value sig. < 0.05. The macronutrient levels of F0, F1, F2 and F3 are 6.78 g protein; 7.43 g; 7.72 g; 7.86 g, 6.21 g fat; 7.45 g; 8.57 g; 8.85 g, carbohydrates 33.04 g; 33.67 g; 34.78 g; 36.10 g, fiber 0.53 g; 0.72 g; 0.87 g; 1.03 g. Determination of the best nutritional value was carried out using an effectiveness test, with the result values ​​at F0, F1, F2, and F3 being 0; 0.38; 0.74; 1. The best nutritional value was in formula 3 with 18% corn flour substitution, 7% seaweed, and 15% beetroot. So that F3 wet noodles can be consumed as a substitute for staple foods or as a variety of carbohydrate sources while still paying attention to a balanced nutritional diet and the contents of my plate, namely adding side dishes, vegetables, and fruits.
ANALISIS GIZI MAKRO, ZINK DAN TEKSTUR PADA SNACK CHIPS TEPUNG BIJI KELOR (MORINGA OLEIFERA) DAN IKAN BANDENG (CHANOS, FORSSKAL) TERHADAP PENCEGAHAN BALITA STUNTING Ikho Unniswati Ula; Dwi Novri Supriatiningrum; Sutrisno Adi Prayitno
Ghidza Media Jurnal Vol 4 No 1 (2022): GHIDZA
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/ghidzamediajurnal.v4i1.4552

Abstract

Stunting is a physical growth disorder that occurs in children which is influenced by low nutrient intake and characterized by low height based on age. The purpose of the study was to determine the levels of macronutrients, zinc and texture in snack chips made from Moringa seed flour and milkfish. The research method used a laboratory experimental approach and research design with a completely randomized design (CRD) with control formula (F0) and treatment formula F1 (60% wheat flour, 3% Moringa seed flour, 37% milkfish), F2 (58% wheat flour, 2% Moringa seed flour, 40% milkfish) and F3 (56% wheat flour, 1% Moringa seed flour, 43% milkfish). Analysis of chemical assay using the One Way Anova test and Duncan's advanced test. The results of chemical tests on nutritional levels of protein F0 1.51 g, F1 1.81 g, F2 2.22 g, F3 2.86 g, fat F0 0.54 g, F1 0.82 g, F2 1.01 g, F3 1.34 g, carbohydrates F0 12.97 g, F1 13.35 g, F2 13.54 g, F3 13.61 g, zinc F0 0.51 mg, F1 0.58 mg, F2 0.65 g, F3 0.75 and texture F0 0.51%, F1 0.62%, F2 0.77%, F3 1.02%. The results of the analysis using statistical tests there were significant differences in protein, fat, zinc, carbohydrates and texture and there were no significant differences in carbohydrates in the F2 and F3 formulations. The best nutritional value in each formulation using the effectiveness test is found in F3.
SUBSITUSI TEPUNG LABU KUNING (CUCURBITA MOSCHATA) DAN TEPUNG DAUN KELOR (MORINGA OLEIFERA) DALAM PEMBUATAN KUDAPAN COOKIES UNTUK BALITA STUNTING Rizky Yon Exvivonda Vionella Saputri; Dwi Novri Supriatiningrum; Sutrisno Adi Prayitno
Ghidza Media Jurnal Vol 4 No 1 (2022): GHIDZA
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/ghidzamediajurnal.v4i1.4782

Abstract

Stunting ada kaitannya dengan mengkonsumsi protein, seng, dan zat besi. Tujuan penelitian untuk mengetahui pengaruh subsitusi tepung labu kuning dan tepung daun kelor terhadap sensori dan kadar gizi cookies. Metode penelitian menggunakan desain eksperimental rancangan acak lengkap dengan 4 formulasi dengan kode F0, F1, F2, dan F3. perbedaan uji sensori dan kadar gizi cookies dianalisis dengan uji Two Way Anova. Hasil penelitian sensori didapatkan nilai warna sign 0.087, nilai aroma sign 0.548, nilai tekstur sign 0.12, dan nilai rasa sign 0.053 sehingga sign lebih kecil 0.05 tidak signifikan yang artinya tidak terdapat perbedaan antara daya terima panelis terhadap cookies. Hasil uji kadar gizi didapatkan protein 6.31 g, karbohidrat 68.80 g, zat besi 0.1286 mg, dan seng 0.3889 mg sehingga sign lebih kecil 0.05 yang artinya terdapat perbedaan antara kadar gizi terhadap cookies. Kesimpulan cookies terbaik terdapat diformula F2 dengan konsumsi cookies tepung labu kuning dan tepung daun kelor 8 keping/hari dapat mencegah atau mengurangi stunting pada balita.
Co-Authors Agnesia, Dian Agnesia Agnesia, Dian Agnesia Agustin Mardiana, Nur Ainanda Al Fatina Ainanda Alfatina AISYAH, PUTRI NUR Alfiyatus Salimah Amalia Rahma Aminin Aminin Aminin, Aminin Andi Rahmad Rahim Andrean Fajar Kusuma Annafi Tazhkira Aulia Aditi Meisyah Ayu Safitri, Nur Maulidiyah Azril Akhmad Nur Islami Azzahrya, Athaya Bella Budi, Setyo Chusnul Chotimah Dewi, Intan Iriani Domas Galih Patria Durrotul Ma'sumah Dwi Faqihatus S Dwi Novri S Dwi Novri Spriatiningrum Dwi Novri Supriatiningrum Dwi Retnaningtyas Utami Dwi Retnaningtyas Utami Eka Srirahayu Ariestiningsih Elfira Oktaviani Endah Mulyani, Endah Erni Sofia Murtini Fadeli Muhammad Habibie Fadjar Kurnia Hartati Firmani, Ummul Gawest Bagus Permana Hasanah, Khomarul Maulidatul Heri Purnama Pribadi Ikho Unniswati Ula Indah Permata Sari Intan Iriani Dewi Irawayantiningsih, Kholifatul Yuli Khomarul Maulidatul Hasanah Kurnia Pasa Dwi Putri Kurniati, Ade Rafita Kurniati, Ade Rafita kusnadi, joni kusnadi kusnadi, joni kusnadi Kusumawati, Rinda Lailiyah, Wiharyanti Nur Lebdoyono, Rendra Leliyana Candra Putri Lilla Puji Lestari M. Bambang Sigit S Ma’sumah, Durrotul Ma’sumah Maria Agustin Maria Agustini Maulana Cahya Sandiawan Ma’sumah, Durrotul Ma’sumah Meisyah, Aulia Adisti Meisyah, Aulia Aditi Muhammad Haqul Yaqin Muhammad Syahrul Firmansyah Muntaqoh, Chamidah Dyah Nadhifa Salsabila Nadhifah Salsabila Niam, Muhammad Khoirun Ningrum, Sugiyati Nofia Sofianti Nur Lailiyah, Wiharyanti Nur Maulida Safitri Nur Maulidiyah Ayu Safitri Nur Qomaria Nurjannah, Indah Nurtalitha Alifia Rochma Nurthalita Alifia Rochma Nurul Ainiyah Oktaviani, Elfira Patria, Domas Galih Puspita, Rizqa Arya Putri, Vita Maulidah Rahayu Dwi Ningsih, Indah Rahmad Jumadi Rahmad Yliandri Raida Amelia Ifadah Rendra Lebdoyono Restu Tjiptaningdyah Reza Astika Wahyu Pramesti Risqi Firdaus Setiawan Rizky Yon Exvivonda Vionella Saputri Rizqa Arya Puspita Rochma, Nurtalitha Alifia Rosydah, Dina Rosyidah, Dina Safrila, Vidya Rahmatil Salsabila, Nadhifah Saniyah, Mas'udatus Saniyah Saniyah, Mas'udatus Saniyah Sa’idah Luthfiyah Sholikhah, Desty Muzarofatus Silvy Novita Antrisna Silvy Novita Antrisna Putri Silvy Novita Antrisna Putri, Silvy Novita Antrisna Simamora, Gervbry Ranti Ramadhani Siti Juwariyah Sugiarto, Dinta Sugiyati Ningrum Tazhkira, Annafi Tazhkira Tazhkira, Annafi Tazhkira Ully Wulandari, Ully Utami, Dwi Retnaningtyas Wiwik Handayani Yahya, Achmad Tantowi Yusril Ihza Mahendra