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All Journal Jurnal Tata Boga Dharmakarya : Jurnal Aplikasi Ipteks Untuk Masyarakat INVOTEC JPP IPTEK (Jurnal Pengabdian dan Penerapan IPTEK) CARADDE: Jurnal Pengabdian Kepada Masyarakat JURNAL PENDIDIKAN TAMBUSAI Journal on Education Jurnal Review Pendidikan dan Pengajaran (JRPP) Jurnal Ilmiah Pendidikan Citra Bakti Jurnal Ilmiah Profesi Pendidikan Jurnal Pendidikan Tata Boga dan Teknologi CENDEKIA : Jurnal Ilmu Pengetahuan Indo-MathEdu Intellectuals Journal Journal of Vocational and Technical Education (JVTE) Journal of Tropical Food and Agroindustrial Technology Cendekia: Jurnal Ilmu Sosial, Bahasa dan Pendidikan Concept: Journal of Social Humanities and Education Pustaka: Jurnal Bahasa dan Pendidikan Khatulistiwa: Jurnal Pendidikan dan Sosial Humaniora Journal of Creative Student Research Dewantara: Jurnal Pendidikan Sosial Humaniora Student Scientific Creativity Journal Sinar Dunia: Jurnal Riset Sosial Humaniora dan Ilmu Pendidikan Jurnal Bintang Pendidikan Indonesia Lencana: Jurnal Inovasi Ilmu Pendidikan Jurnal Ilmiah Dan Karya Mahasiswa Jurnal Pendidikan dan Ilmu Sosial Jurnal Yudistira Mutiara: Jurnal Penelitian dan Karya Ilmiah Bhinneka: Jurnal Bintang Pendidikan dan Bahasa Jurnal Sains Student Research Jurnal Nakula: Pusat Ilmu Pendidikan, Bahasa Dan Ilmu Sosial Jingler: Jurnal Teknik Pengolahan Pertanian Journal Innovation In Education Intellektika: Jurnal Ilmiah Mahasiswa Algebra JURNAL MULTIDISIPLIN ILMU AKADEMIK Edukasi Elita : Jurnal Inovasi Pendidikan Harmoni Pendidikan: Jurnal Ilmu Pendidikan Horizon: Indonesian Journal of Multidisciplinary Jurnal Ilmiah Nusantara MAXIMAL Garina Jurnal Ilmu Sosial dan Humaniora Botani: Publikasi Ilmu Tanaman dan Agribisnis Tarbiatuna: Journal of Islamic Education Studies Indonesian Journal of Humanities and Social Sciences International Journal of Research in Education (IJRE) Jurnal Pendidikan Dirgantara Jurnal Pendidikan dan Sosial Humaniora Jurnal Ilmiah Pendidikan Citra Bakti ALFIHRIS: Jurnal Inspirasi Pendidikan
NIken Purwidiani
Universitas Negeri Surabaya
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Development of an Android-Based Digital Room Service Module Called “Servino” at Vocational Schools Specializing in Culinary Arts Angelina Mayoga Echa Wahyudi; Lucia Tri Pangesti; Niken Purwidiani; Febriani Lukitasari
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i1.27092

Abstract

Room Service learning in Culinary vocational education requires learning media that is easily accessible and supports independent study. Due to its procedural nature, Room Service material demands an interactive and flexible presentation. This study aims to: (1) develop an Android-based Room Service digital module; (2) assess its feasibility in terms of content; (3) assess its feasibility in terms of media; and (4) analyze student responses to the module. This Research and Development (R&D) study utilizes the ADDIE model. Data were collected through questionnaires distributed to content experts, media experts, and Culinary students, and then analyzed using quantitative descriptive techniques. The results indicate that: (1) the Android-based Room Service digital module was successfully developed and is accessible via https://digitalstudio.my.id/p11/; (2) content feasibility reached a score of 94% (Very Feasible); (3) media feasibility reached 98% (Very Feasible); and (4) the average student response was 94% (Excellent). The SERVINO application was developed using iSpring Suite and Web2APK Builder, incorporating the Guided Note Taking learning method for structured note-keeping. These findings demonstrate that the SERVINO application serves as an effective digital solution to overcome internet connectivity barriers in schools while enhancing students' procedural mastery through offline-accessible demonstrations. This research contributes to the digital transformation of vocational pedagogy by providing a practical mobile-based model for culinary training.
Innovation in Fish Cake Production: Proportions of Dory fish (Zeus faber) and Cassava (Manihot esculenta) with the Addition of Water Clover (Marsilea crenata) Alfian Wahyu Pebriansah; Lilis Sulandari; Niken Purwidiani; Ita Fatkhur Romadhoni
JURNAL ILMIAH NUSANTARA Vol. 3 No. 3 (2026): Jurnal Ilmiah Nusantara Mei 2026
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jinu.v3i3.9879

Abstract

Background: This research is intended to increase national fish consumption, which is currently uneven, through the production of fish cakes using Dory fish and cassava as the main ingredients. This innovation aims to minimize production costs while enhancing the nutritional content of the fish cakes. Purposes: This research aims to develop an innovative fish cake product by utilizing John Dory (Zeus faber), cassava (Manihot esculenta), and the addition of water clover leaves (Marsilea crenata) as alternative ingredients that are both nutritious and economical. Methods: The research method employed is a true experimental design featuring three treatment proportions of John Dory and cassava—80%:20%, 70%:30%, and 60%:40%—with the addition of 50 grams of water clover to each treatment. Result: There were significant differences across all organoleptic aspects for each treatment. The best results were achieved with the proportion of 80% John Dory and 20% cassava, which received the highest scores in appearance (19.4), color (20.76), texture (22), aroma (21.2), and flavor (20.44). Conclusion: The addition of cassava and water clover in the proper proportions can produce an innovative fish cake with good organoleptic quality and the potential to increase fish consumption among the public. Keywords: fish cake, ikan dori, singkong, semanggi, uji organoleptik
EVALUASI MENU ENGINEERING DALAM MENINGKATKAN PROFIT PENJUALAN MAKANAN D’COFFEE CUP WIYUNG Fachrizal Rahardhika Murti; Lilis Sulandari; Niken Purwidiani; Qorry' Aina
JOURNAL SAINS STUDENT RESEARCH Vol. 4 No. 2 (2026): April: Jurnal Sains Student Research
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jssr.v4i2.9553

Abstract

This study aims to evaluate the profitability and popularity of food menus, specifically the rice bowl category, at D'Coffee Cup Wiyung using the Menu Engineering method. The research employed a descriptive quantitative approach, analyzing sales data from July 2025, which included the contribution margin (CM) and sales volume of 15 menu items. The analysis results classified the menus into four quadrants: Stars, Plowhorses, Puzzles, and Dogs. The findings revealed that no menu was classified as a Star. A total of 4 menus (26.7%) were categorized as Plowhorses (popular but low profit), 7 menus (46.7%) as Puzzles (high profit but unpopular), and 4 menus (26.7%) as Dogs (unpopular and unprofitable). Based on this classification, distinct development strategies were formulated for each category, such as price review, targeted promotion, menu modification, and elimination. The study concludes that the application of menu engineering is effective as a data-driven analysis tool for increasing profitability through more directed managerial decision-making and portfolio optimization.
OPERASIONAL PRODUKSI NASI TOMAT DI CATERING BU SAKINA BANGIL Firdatul Azizah; Niken Purwidiani; Lilis Sulandari; Aisyah Nurin Kamiliya
JOURNAL SAINS STUDENT RESEARCH Vol. 4 No. 3 (2026): Juni: Jurnal Sains Student Research
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jssr.v4i3.10408

Abstract

The production operations of tomato rice at Bu Catering Bu Sakina Bangil in the preparation stage, processing stage, and serving stage. This study used a qualitative descriptive method. The data were collected through observation, interviews, and documentation to obtain an overview of the production operation stages of tomato rice at the catering business.The results showed that at the preparation stage, the activities began with preparing the raw materials, seasonings, and equipment needed, as well as checking the quality and quantity of the ingredients to ensure they matched production needs. This stage greatly influenced the smoothness of the subsequent production process. At the processing stage, the tomato rice was prepared systematically, starting from seasoning preparation, mixing the ingredients, to cooking the rice until fully done. This stage required accuracy in the use of ingredients, seasoning measurements, and cooking techniques in order to produce tomato rice with the expected taste, aroma, color, and texture. At the serving stage, the cooked tomato rice was served or packed according to customer orders while maintaining cleanliness, neatness, and portion suitability.Based on the findings, it can be concluded that the production operations of tomato rice at Bu Catering Bu Sakina Bangil have been carried out in a structured manner through interconnected stages of preparation, processing, and serving in order to produce quality products.
Analisis Sistem Penyimpanan Bahan Kering Berdasarkan Food Code 2022 di Dry Storage PT ABC Kayla Febrianti; Niken Purwidiani; Ila Huda P Dewi; Aisyah Nurin Kamiliya
JURNAL MULTIDISIPLIN ILMU AKADEMIK Vol. 3 No. 4 (2026): Agustus
Publisher : CV. KAMPUS AKADEMIK PUBLISHING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jmia.v3i4.11399

Abstract

This study aims to analyze the dry material storage system based on the 2022 Food Code at PT ABC Dry Storage and identify factors that need to be considered in the storage of dry materials. This study uses a qualitative descriptive method. Data collection was carried out through observation, interviews, and documentation. The research informants consisted of warehouse managers, warehouse coordinators, and dry storage staff who were selected purposively based on direct involvement in dry material storage activities. Data analysis is carried out through the stages of data reduction, data presentation, and drawing conclusions. The results of the study show that the dry material storage system at PT ABC's Dry Storage has implemented several principles in accordance with the 2022 Food Code, including the use of shelves and pallets to prevent direct contact of materials with the floor, the application of FIFO (First In First Out) and FEFO (First Expired First Out) methods), material labeling, separation of materials by type, as well as regular implementation of hygiene and pest control programs. However, there are still several aspects that require attention, especially related to the control of the temperature and humidity of the storage room to comply with the recommended standards. Factors to consider in a dry materials storage system include material moisture content, storage temperature, air relative humidity, presence of microorganisms, and warehouse pests. The control of these factors plays an important role in maintaining the quality, safety, and shelf life of dry foodstuffs. This research is expected to be an evaluation and reference material in an effort to improve the dry matter storage system in accordance with the principles of food safety.
Inovasi Mie Kering Ubi Jalar Kuning (Ipomoea batatas L.) dengan Penambahan Ceker Ayam Ahda Sabila; Niken Purwidiani; Ita Fatkhur Romadhoni; Nufimbar Susy Anindita Handayani
HORIZON: Indonesian Journal of Multidisciplinary Vol. 4 No. 3 (2026): HORIZON: Indonesian Journal of Multidisciplinary
Publisher : Lembaga Intelektual Muda (LIM) Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54373/hijm.v4i3.6361

Abstract

This study aims to analyze the organoleptic quality of dry noodles made from yellow sweet potato (Ipomoea batatas L.) with the addition of chicken feet, determine the best formulation, and identify the nutritional content of the selected product. The research method used is an experiment with several variations in the proportion of chicken feet addition. Sensory quality assessment was carried out using a hedonic scale sensory test sheet instrument that includes attributes of color, shape, aroma, taste, elasticity, and overall preference, involving semi-trained panelists. Sensory test data were analyzed using analysis of variance (ANOVA) and continued with Duncan's test to determine differences between treatments. The results showed that the addition of chicken feet affected the organoleptic quality of dry noodles, with the panelists' acceptance level being in the category of slightly liking to liking. The best formulation was obtained with the addition of 30% chicken feet which produced a bright yellow color, relatively uniform noodle shape, balanced aroma and taste, and a chewy and non-breakable texture. A proximate analysis of the best formulation revealed a carbohydrate content of 70.45%, protein 14.26%, fat 3.96%, ash 1.78%, and moisture 9.55%. These results demonstrate the potential for developing locally sourced dry noodles with good nutritional value and acceptability.
Inovasi Minuman Fungsional Wedang Uwuh Fermentasi Berbasis Starter Kombucha Baskoro Iman Prakosa; Niken Purwidiani; Ita Fatkhur Romadhoni; Mafisa Restami
JOURNAL SAINS STUDENT RESEARCH Vol. 4 No. 4 (2026): Agustus: Jurnal Sains Student Research
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jssr.v4i4.11221

Abstract

Wedang uwuh merupakan minuman herbal tradisional Indonesia yang tersusun dari berbagai rempah dan dikenal memiliki karakteristik sensoris yang khas. Kombucha merupakan minuman hasil fermentasi yang dihasilkan oleh aktivitas mikroorganisme simbiotik dan berpotensi meningkatkan karakteristik sensoris suatu produk. Penelitian ini bertujuan untuk mengetahui karakteristik sensoris minuman wedang uwuh fermentasi berbasis starter kombucha serta menentukan formulasi terbaik. Penelitian menggunakan metode trial and error dengan tiga perlakuan (P1, P2, dan P3) yang dibedakan berdasarkan jumlah gula, volume starter kombucha, dan lama fermentasi. Penilaian produk dilakukan melalui uji organoleptik oleh 30 panelis terhadap parameter warna, aroma, rasa, dan tingkat kesukaan. Data dianalisis menggunakan One Way Analysis of Variance (ANOVA) dan dilanjutkan dengan Duncan’s Multiple Range Test (DMRT) pada taraf signifikansi 5%. Hasil penelitian menunjukkan bahwa perbedaan formulasi berpengaruh nyata terhadap warna, aroma, dan rasa (p<0,05). Perlakuan P2 memperoleh nilai rata-rata tertinggi pada parameter warna sebesar 4,03, aroma sebesar 4,33, dan rasa sebesar 4,80. Pada parameter tingkat kesukaan tidak terdapat perbedaan nyata antar perlakuan (p>0,05), meskipun perlakuan P3 memperoleh nilai rata-rata tertinggi sebesar 3,07. Berdasarkan hasil pengujian sensoris secara keseluruhan, perlakuan P2 ditetapkan sebagai formulasi terbaik. Hasil penelitian menunjukkan bahwa fermentasi kombucha berpotensi digunakan dalam pengembangan minuman fungsional berbasis minuman tradisional Indonesia.
Analisis Sistem Persiapan Bahan Seafood, Meat Dan Poultry Pada Dimsum Section Di Xiang Fu Hai Kitchen VASA Hotel Surabaya Firstda Bintang Sibuea; Niken Purwidiani; Ita Fatkhur Romadhoni; Nufimbar Sussy Anindita Handayani
JOURNAL SAINS STUDENT RESEARCH Vol. 4 No. 4 (2026): Agustus: Jurnal Sains Student Research
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jssr.v4i4.11530

Abstract

Persiapan bahan baku merupakan tahapan krusial dalam operasional dapur yang memengaruhi efisiensi produksi, keamanan pangan, dan kualitas produk akhir. Penelitian ini menganalisis sistem persiapan bahan baku di bagian dimsum Xiang Fu Hai Kitchen, Vasa Hotel Surabaya, yang meliputi proses thawing, trimming, pemotongan, pemberian bumbu, dan penyimpanan sementara. Penelitian menggunakan pendekatan kualitatif deskriptif, dengan data dikumpulkan melalui wawancara terhadap tiga juru masak, observasi lapangan, dan dokumentasi. Hasil penelitian menunjukkan bahwa metode thawing yang digunakan adalah chiller thawing, yang telah sesuai dengan standar keamanan pangan; namun, metode alternatif menggunakan air mengalir belum memiliki kontrol suhu dan waktu, sehingga menunjukkan adanya kesenjangan antara prosedur standar dan praktik harian. Proses trimming hanya dilakukan pada daging, yaitu dengan menghilangkan lemak dan silverskin, sementara seafood dan unggas diterima dalam kondisi bersih dan terfilet, sehingga mengurangi beban kerja pada tahap ini namun meningkatkan ketergantungan pada kualitas pemasok. Proses pemotongan menerapkan ukuran dan jenis potongan yang terstandardisasi, dengan sistem color-coding yang digunakan untuk mencegah kontaminasi silang antar kategori bahan. Proses pemberian bumbu mengikuti resep standar, menggunakan mixer untuk memastikan distribusi yang merata, dengan waktu marinasi yang bervariasi sesuai jenis bahan. Penyimpanan sementara dilakukan pada suhu chiller 1–5°C dan suhu freezer maksimal -17°C, dengan menerapkan sistem FIFO/FEFO serta pelabelan; namun, masih ditemukan berbagai jenis bahan yang disimpan bersama dalam satu wadah atau rak yang sama, sehingga berisiko menimbulkan kontaminasi silang. Secara keseluruhan, sistem persiapan bahan baku di bagian dimsum menunjukkan inkonsistensi antara standar operasional prosedur dan implementasinya di lapangan. Pemahaman, pelatihan, dan pengawasan lebih lanjut diperlukan agar proses tersebut memenuhi standar industri dan meminimalkan risiko keamanan pangan.
ANALISIS KETERLAKSANAAN STANDAR PENANGANAN BAHAN HEWANI SEAFOOD UNTUK MENJAGA KUALITAS PANGAN DI BUTCHER SECTION AEROFOOD ACS SURABAYA Novi Nur Masitho; Niken Purwidiani; Qorry' Aina; Andika Kuncoro Widagdo
JOURNAL SAINS STUDENT RESEARCH Vol. 4 No. 4 (2026): Agustus: Jurnal Sains Student Research
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jssr.v4i4.11548

Abstract

This study aims to describe the handling process of seafood raw materials at the Butcher Section of Aerofood ACS Surabaya, which includes preparation, cutting, and storage. Proper seafood handling is crucial in the airline catering industry as it directly relates to quality, safety, and food suitability. This study adopts a descriptive qualitative approach with data collection methods through direct observation, in-depth interviews, and documentation. The results show that the preparation process utilizes thawing in a thawing room at 5–10°C for 10–12 hours until the product temperature reaches ≤8°C, along with the implementation of hygiene through re-washing of seafood. The cutting process uses large/small knives and blue cutting boards with chlorin sanitation at 50–100 ppm, and all seafood must be thawed beforehand. For storage, a complete labeling system with different colors each day is applied for FIFO implementation, with storage in chiller (0–5°C) at 1×24 hours shelf life and freezer (-18°C) with approximately 6 months shelf life. However, this study also identifies several problems that need to be addressed, such as material loss during thawing of 15–50% The drip loss varies among seafood types, with milkfish showing approximately 5%, shellfish around 5%, shrimp around 5%, dory fish about 10–15%, and squid reaching up to 50% and suboptimal uniformity of seafood weight and size. This study provides recommendations for improving operational standards in seafood handling at the Butcher Section.
Pengelolaan SDM pada UMKM Kuliner di Kelurahan Pakunden, Kecamatan Sukorejo, Kota Blitar (Studi Verifikasi di UMKM Dapur Mak Eco, Warung Bu Sinta, Warung Biru) Intan Amalia Arisaputri; Niken Purwidiani; Andika Kuncoro Widagdo; Qorry&#039; Aina
Indo-MathEdu Intellectuals Journal Vol. 7 No. 3 (2026): Indo-MathEdu Intellectuals Journal
Publisher : Lembaga Intelektual Muda (LIM) Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54373/imeij.v7i3.6271

Abstract

Penelitian ini bertujuan memverifikasi pembagian jobdesk, pengendalian waktu kerja, efektivitas tenaga kerja terbatas, serta faktor pendukung dan penghambat operasional. Pendekatan kualitatif deskriptif dengan desain studi verifikasi diterapkan di Kelurahan Pakunden, Kecamatan Sukorejo, Kota Blitar. Subjek penelitian meliputi pemilik dan karyawan di Dapur Mak Eco, Warung Bu Sinta, dan Warung Biru. Data dikumpulkan melalui wawancara mendalam, observasi langsung, dan dokumentasi menggunakan instrumen pedoman wawancara serta observasi terstruktur. Teknik analisis data meliputi reduksi, penyajian, dan penarikan kesimpulan. Hasil penelitian menunjukkan pembagian jobdesk dilakukan secara lisan berbasis kepercayaan kekeluargaan tanpa struktur organisasi formal. Pengendalian waktu menghadapi tantangan perluasan durasi kerja aktual dari dini hari hingga malam hari untuk persiapan logistik. Efektivitas tenaga kerja terbatas dicapai melalui pola kerja kolaboratif dan kemampuan multitasking yang responsif saat lonjakan konsumen. Kematangan keterampilan teknis personel dan keterlibatan pemilik menjadi faktor pendukung utama, sedangkan kelelahan fisik serta benturan peran domestik menjadi penghambat. Simpulan penelitian menegaskan sistem kerja informal mampu menjaga stabilitas usaha melalui fleksibilitas tinggi meskipun efisiensi waktu belum optimal. Pemilik disarankan menerapkan pencatatan digital logistik sederhana dan pelatihan teknis terjadwal untuk mengurangi ketergantungan operasional pada figur pemilik
Co-Authors Adelia Devi Sherinovita Adesca Happy Yonafee Adinda Putri Cahyani Agnes Yuniar Asti Ranti AGUNG PRIJO BUDIJONO Ahda Sabila Aisyah Nurin Kamiliya Aisyah Nurin Kamiliya Akira Devy Kauri Alfian Wahyu Pebriansah Alkisah Nazilatul Riskiyah Finda Putri Allicia Avilla Aluna Sagita Nareswari Andika Kuncoro Andika Kuncoro Widagdo Andika Kuncoro Widagdo Angelina Mayoga Echa Wahyudi ani, Yuliani Annisa Pramesti Any Sutiadiningsih Apriliyanti, Nur Annisa Asrul Bahar Asrul Bahar Astuti, Nugraha Aulia Salsabila Az-zahra Aura Khansa Balqist Ayu Rahmawati Dewi Ayu Sekar Nurani Azhalia Sukma Putri Azhalia Sukma Putri Bagas Karunia Putra Baskoro Iman Prakosa Cindi Fatikha Maulidia Dasha, Yolanda Shakira Defia Laili Mustafik Putri Derrydamawati, Carisha Cecil Dewi, Ila Huda Puspita Dian Kusuma Dewi Djoko Suwito Dwi Kristiastuti Dwiki Rafi Irsandi Ervina Dewi Andriati Ester Grace Enita Fachrizal Rahardhika Murti Fahmi Haqiqi Ramadhani Farah Hanan Asma’ Annisa Febriani Lukitasari Felando, Marvinius FIAZISYAH, ANNISA Fibta Ika Agustin Fikri, Muhammad Dhiyaul Firdatul Azizah Firdausy, Putri Ayu Firstda Bintang Sibuea Fitriani, Salsabila Fitrotin Ni’ma Intan Sari Fitrotul Laili Maulidiya Gilbert Laurent Handjani, Sri I. F Romadhoni I.F Romadhoni Icha Mayrani Purwanti Ihda Rahma Aprilianti Putri Ila Huda Ila Huda P Dewi Ila Huda P.D Ila Huda Puspita Ila Huda Puspita D Ila Huda Puspita D Ila Huda Puspita Dewi Ila Huda Puspita Dewi Intan Amalia Arisaputri Irma Nurdiana Ita Fathur Romadhoni Ita Fatkhur R Ita Fatkhur Romadhoni Jovita Nuriza Junior, Gusti Alamsyah Kayla Febrianti Kholifatin Nur Faiza Lailiyah Sufi Faradisah Lebdoyono, Rendra Lidiya Farzana, Nur Azizah Lilis Sulandar Lilis Sulandari Lilis Sulandari Lintang Ayu Putri Adinda LUCIA TRI PANGESTHI Lucia Tri Pangesthi Lucia Tri Pangesthi Lucia Tri Pangesti Lukitasari, Febri M. Daris Athaya Rohmatillah Mafisa Restami Mardhiyatu Rohmah Maulana Dzaky Hiba Dillah Akbar Mauren Gita Miranti Mauren Gita Miranti Mega Anggita Mein Kharnolis MEIN KHARNOLIS Minggrit Diajeng Putri Kusuma Miranti, Mauren Gita Muhammad Al Aziz Putra M Muhammad Basyaruddin Muhammad Fikri Bachruddin Patty Musyaffa Rafi Hidayat Nahdliyah Hita Pratiwi Narulita, Vidia Nashita Lucky Mashura Nensi Pratiwi Niquita Aurellia Az Zahra Nisa, Dina Choirun Novi Nur Masitho Nufimbar Sussy Anindita Handayani Nufimbar Susy Anindita Handayani Nugrahani Astuti Nugrahani Astuti Nurjannatin, Rizke Tajrin Ocha Regita Maharani Onie Anjani Orienta Zubaidah Pangesthi, Lucia Tri Prasetiyo, Annisa Alya Safira Putri Pujiastuti, Novia Putri Adinda, Lintang Ayu Putri Kharisma Sejahtera Putri, Rianti Nadila Susana Qorry Aina Qorry&#039; Aina Qorry' Aina Rahma Aprilianti Putri, Ihda Randika Lafia Dewi Ranti, Agnes Yuniar Asti Restami, Mafisa Rizka Fadhillah Cahyati Rizky Nova Prasetya Rohmah, Mardhiyatu Rohmatin Alifia Arining ROSA RADITA KASIH, DEWI Rosita Desi Safitri Salam, Muhamad Akbar Maulana Moelya Salfa Mei Dianawati Salsabila Rizka Ayu Sarjono Salsabilla, Adinda Maulita Sandi Prianata Saraswati, Yurin Sari, Fitrotin Ni'ma Intan Sayid Agil Jenar Sakti Shafiyyatul Rahil Shellyna Fidya Silka Shinta Krisnamurti Shofiyah Rahma Maulidiyah Siti Arifah Sabrina Sri Handajani Sri Handajani Sri Handajani Suhartiningsih Suhartiningsih Sulu, Miryam Syafitri, Novriadila Thoriq Afif Ramadhan Vinka Conia Wahyu Dwi Kurniawan Wati, Dessy Riyana Widagdo, Andika Kuncoro WIDYATAMI, NORMASITA Windy Pujiwanti Yolanda Shakira Dasha