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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) Teknologi dan Industri Pertanian Indonesia Journal of Food Safety and Processing Technology

Sutrisno Adi Prayitno

Universitas Muhammadiyah Gresik

Author-ID : 3377611

Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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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 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 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.

PENERAPAN 12 TAHAPAN HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SEBAGAI SISTEM KEAMANAN PANGAN PADA PRODUK UDANG (PANKO EBI) [The Twelve Stage Implementation of The Hazard Analysis and Critical Control Point (HACCP) as Food Safety System on The Fishery Products (Panko Ebi)] Sutrisno Adi Prayitno; M. Bambang Sigit S
Jurnal Teknologi & Industri Hasil Pertanian Vol 24, No 2 (2019): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v24i2.100-112

To produce a quality product and to keep food safety, a producer needs to imple-ment the management system known as HACCP (Hazard Analysis and Critical Control Point). The purpose of the study was to evaluate the application of HACCP at Fishery Company producing frozen shrimp wrapped in bread (Panko ebi) located in the Central Java province. The data were obtained by observation, interview and active participation in all activities based on the company’s operational guide book and examined based on the principle of HACCP. The results of the study show that the CCP was at the incoming raw materials and checking of metal stages. Based on observations and verification, gen-erally this producer has well implemented the twelve stages of the HACCP to maintain quality and safety of the products.

Pemberdayaan Masyarakat Desa Bendolo melalui Diversifikasi Olahan Talas (Colocasia esculenta) Sutrisno Adi Prayitno; Heri Purnama Pribadi; Dinta Sugiarto; Ainanda Alfatina
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 7 No 1 (2022): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v7i1.2305

Bendolo Village is one of the villages located in Sawahan District, Nganjuk Regency. Many of the people of Bendolo Village cultivate taro plants, but the yields are not used optimally. The crops are only sold raw at low prices due to limitations in processing or utilization. Ignorance of taro processing technology makes taro plants just planted and not a priority in processing. The crops are only sold fresh. People rarely process it in the form of food or snacks. Hence, community service activities (PKM) aim to increase the knowledge and income of the family welfare empowerment group (PKK) by utilizing the diversification of processed taro into taro noodles and taro chips. Implementing the community service uses lectures, discussions, and direct demonstrations related to taro processed products. The activities began with a demonstration of raw material handling, how to use the noodle grinder and mixing materials to packaging and storage. The result of the training is that almost 100% of the family welfare empowerment group (partners) can make taro processed and pack it well.

SOSIALISASI TEKNOLOGI PEMBUATAN PAKAN IKAN LELE PADA UMKM CANGKUL DI KOTA MALANG - JAWA TIMUR Domas Galih Patria; Sutrisno Adi Prayitno; Nadhifa Salsabila
DedikasiMU : Journal of Community Service Vol 4 No 1 (2022): Maret 2022
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/dedikasimu.v4i1.3784

Usaha budidaya ikan lele saat ini menjadi salah satu terobosan yang dapat dilakukan masyarakat di masa pandemi Covid-19 agar dapat bertahan dalam situasi ekonomi yang berubah. Kondisi Covid-19 tidak menyurutkan masyarakat dalam mencari peluang untuk mendapatkan penghasilan agar ekonomi keluarga tetap berjalan dan harus bisa mencari solusi yang mudah dalam berbisnis. Salah satu budidaya ikan lele yang ada di Kota Malang adalah UMKM CANGKUL milik bapak Sukamto. Beberapa kendala atau masalah yang ada pada UMKM CANGKUL tersebut, antara lain pakan lele yang mahal sehingga membuat pendapatan atau penghasilan Bapak Sukamto dari budidaya ikan lele rendah bahkan mengalami kerugian, belum adanya inovasi dan teknologi pembuatan pakan secara mandiri, dan belum adanya mitra bahan baku pakan ikan lele sebagai bahan baku pembuatan pakan lele secara mandiri. Sosialisasi dan pelatihan teknik pembuatan pakan ikan lele secara mandiri terdiri dari 4 tahapan yaitu (1) Pemilihan bahan baku yang berkulitas dengan harga yang relative murah, (2) Formulasi pakan ikan lele, (3) Proses pencampuran bahan, dan (4) Proses pembentukan pellet. Harga pakan yang dihasilkan dapat menurunkan harga pakan sampai 55% dan kualitas pakan sangat disukai oleh ikan lele. Ketersediaan bahan baku berupa bungkil kacang kedelai, ampas singkong (onggok), limbah MSG, tepung ikan, dan vermi juice (jus cacing) dapat dipenuhi diaresa sekitar lokasi usaha dengan harga yang relatif murah dan bersifat sustainable.

PERAN SERTA DALAM MELAKSANAKAN PROTOKOL PENCEGAHAN PENYEBARAN CORONA VIRUS DISEASE (COVID-19) PADA MASYARAKAT Sutrisno Adi Prayitno; Heri Purnama Pribadi; Raida Amelia Ifadah
DedikasiMU : Journal of Community Service Vol 2 No 3 (2020): DedikasiMU (Journal of Community Service), September 2020, ISSN: 2716-5140, E-ISS
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/dedikasimu.v2i3.1657

Pada tahun 2019 di Indonesia telah terjadi penyebaran wabah virus Corona Virus diseases -19 (Covid-19) yang menimbulkan banyak gejala seperti flu yang berkepanjangan, demam, tenggorokan sakit atau radang yang hebat, lemah-letih dan sebagaianya. Munculnya wabah tersebut mendorong pentingnya menjalankan protokol kesehatan dalam mencegah virus tersebut. Banyaknya masyarakat yang belum melaksanakan protokol dalam pencegahan dengan baik menjadi alasan untuk melakukan peningkatan pengetahuan warga atas protokol tersebut. Tujuan pengabdian adalah untuk memberikan informasi dan peningkatan pengetahuan warga tentang pentingnya protokol dalam pencegahan penyebarluasan Covid-19. Kegiatan dilakukan dengan membagikan masker pelindung mulut dan hidung di perempatan jalan lalu lintas di daerah perempatan Kebomas. Tahapan dalam kegiatan adalah dimulai dari pembuatan masker dari bahan kain yang dijahit. Tahap kedua adalah dengan membagikan pada sasaran warga yang berlalu lintas. Sasaran masyarakat adalah tukang becak, pengendara sepeda motor yang berlalu lalang di jalan sekitar perempatan Kebomas yang prioritasnya adalah mereka yang tidak menggunakan masker. Mereka diberi edukasi pengetahuan melalui pemakaian masker dan memberikan informasi pentingnya pemakaian masker kain tersebut. Hasil pengabdian menyatakan bahwa warga yang tidak memakai masker ada beberapa alasan karena tidak mau membeli, tidak nyaman memakai masker dan bahkan ada yang mengatakan belum mengerti. Sehingga dengan adanya informasi yang diberikan, mereka lebih bisa memahami dan meningkat pengetahuannya.

PENYULUHAN DAN PELATIHAN PEMBUATAN PANGAN TANPA BORAKS Sutrisno Adi Prayitno; Wiharyanti Nur Lailiyah
DedikasiMU : Journal of Community Service Vol 2 No 1 (2020): DedikasiMU (Journal of Community Service)
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/dedikasimu.v2i1.1213

Untuk mewujudkan program Indosenesia menuju masyarakat yang sehat maka harus didasari atas ketersediaan pangan atau makanan yang berprinsip pada ASUH yaitu makanan yang aman, sehat utuh serta halal. Akhir – akhir ini masih marak terdapat isu beredarnya makanan yang tidak sehat karena adanya penggunaan bahan makanan yang dilarang penggunaannya oleh pemerintah. Fakta yang ada di lapangan menyatakan banyaknya makanan yang beredar yang masih jauh dari model keamanan, terutama berkaitan dengan BTM dan sanitasi higiene. Banyaknya pelaku usaha atau industri makanan yang semakin hari semakin menjamur, menjadikan kekawatiran tersendiri pada pemerintah. Terutama kecurangan pelaku usaha makanan yang dengan sengaja menambahkan bahan makanan yang berbahaya pada makanan tersebut. Hal tersebutlah yang mendasi adanya kegiatan penyuluhan dan pelatihan tentang pembuatan makanan sehat tanpa bahan yang membahayakan kesehatan. Kegiatan dilakukan dalam bentuk penyuluhan dan pelatihan kepada pelaku usaha makanan industri rumah tangga. Tahapan yang digunakan dalam pengabdian tersebut adalah tahap sosialisasi atau penyuluhan, tahap kompetensi peserta pelatihan, tahap pelatihan dan aplikasi dan terakhir adalah tahap evalusi. Para peserta memiliki bnayk antusias dalam pelaksanaany untuk bertanya dan menjawab. Dalam pelatihan dan aplikasinya, peserta mampu menghasilkan produk yang berkualitas baik. Selain itu peserta memiliki pemahaman yang baik dan peningkatan ilmu dalam bidang kemanan makanan, pengolahan dan kesehatan makanan.

The Effort of Fruit Drop Reduction Coffe Robusta (Coffea canephora) by Pyraclostrobin Wiharyanti Nur Lailiyah; Sutrisno Adi Prayitno
Kontribusia : Research Dissemination for Community Development Vol 4 No 1 (2021): Kontribusia (Research Dissemination for Community Development)
Publisher : OJS Universitas Muhammadiyah Gresik

Robusta coffee (Coffea canephora) is a commodity that has a high economic value among other plantation crops. Coffee is also one of the three non-alcoholic drinks (coffee, tea, chocolate) that is widespread. Indonesia and including a strategic country in the world of international coffee, because Indonesia is the third largest coffee exporting country after Brazil and Vietnam. Coffee productivity in Indonesia averages 11,250 tons per year. The purpose of this study was to study the ability of Pyraclostrobin in coffee fertilization so as to reduce the occurrence of fruit drop and determine the appropriate concentration for the treatment of spraying Pyraclostrobin in fertilization and reduce the occurrence of Robusta coffee fruit drop. This research was conducted in January-September 2016 in the coffee plantation in Tlogosari village, Tirtoyudo sub-district, Malang district which is located at an altitude of 560 m above sea level. The method used in this study was a Randomized Block Design. which consisted of 6 treatments and 4 replications. While the treatment is P0 (without spraying), P1 (Spraying once a week with a concentration of 150 ppm), P2 (Spraying once a week with a concentration of 300 ppm), P3 (Spraying once a week with a concentration of 450 ppm), P4 (Spraying 1 week once with a concentration of 600 ppm), P5 (Spraying once a week with a concentration of 750 ppm). Giving pyraclostrobin with a concentration of 600 ppm can increase the number of fruits compared to the treatment without pyraclostrobin.

The Utilazation of Fisherman Catch for Nugget Product Andi Rahmad Rahim; Ummul Firmani; Aminin Aminin; Sa’idah Luthfiyah; Sutrisno Adi Prayitno; Nur Maulida Safitri; Andrean Fajar Kusuma; Yusril Ihza Mahendra
Kontribusia : Research Dissemination for Community Development Vol 3 No 2 (2020): Kontribusia (Research Dissemination for Community Development)
Publisher : OJS Universitas Muhammadiyah Gresik

The fisheries sector is essential for the nourishment for marine life of coastal communities, use of fishery resources into livelihood of fishermen. In connection with that, this activity aims to increase the sale value of shrimp through counseling activities shrimp nuggets processing and product diversification. The method used is counseling and mentoring activities to produce diversified products which are followed by partner groups, especially women and housewives, as well as surrounding communities who have the desire to become entrepreneurs. The result is processed into products such as nuggets. The conclusion is that the shrimp commodity has a profitable business opportunity by increasing the selling price, so that it can increase the income of the community in the Kroman Village, Gresik District, Gresik Regency.

The The Socialization of Yam Noodles Making Without Food Preservatives At The Health Pioneer In Nganjuk District Sutrisno Adi Prayitno; Maria Agustini; Ully Wulandari
Kontribusia : Research Dissemination for Community Development Vol 3 No 1 (2020)
Publisher : OJS Universitas Muhammadiyah Gresik

The training and community service activities about the Unborax healthy food were carried out at Nganjuk District Training Center, which was attended by the pioneer of health. The objective of the program is to introduce the health pioneers of Nganjuk district about the importance of healthy food and dangers from the use of food additives such as borax and formaldehydewhich is often circulated freely, to motivate people be able to make their own food without using harmful food additives. The making of Unborax noodles introduced to the community with yam fortification is also used to motivate people to love the local food that is functional value. The method used is a social mentality approach and provides guidance and direct participatory practice of direct participative to the target of the health pioneer in Nganjuk that can be delivered to the community in each village. This training and counseling program is conducted by providing education that provides knowledge about local food, recommended food additives and prohibited by the government. Then continue to practice making wet noodles fortification from yam. Hopefully the community is more conscious with healthy food and local resources. In addition, it can also be processed in the form of other products ready to consume. The achievement gained after the training in making wet noodle without borax is all participants are able to understand the importance of healthy food without any preservatives prohibited. In addition, this training is able to awaken the community initiative to serve healthy food it self and sell it so that it can increase the income in the family. Key words: yam, wet noodles, fortification, healthy food, borax and formalin.

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 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 Maâ€™sumah, Durrotul Maâ€™sumah Maria Agustin Maria Agustini Ma’sumah, Durrotul Ma’sumah Meisyah, Aulia Adisti Meisyah, Aulia Aditi Muhammad Haqul Yaqin 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 Rahmad Jumadi Rahmad Yliandri Raida Amelia Ifadah Rendra Lebdoyono Restu Tjiptaningdyah Reza Astika Wahyu Pramesti 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

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