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All Journal Jurnal Tata Boga Dharmakarya : Jurnal Aplikasi Ipteks Untuk Masyarakat INVOTEC Pendas : Jurnah Ilmiah Pendidikan Dasar 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 Agro Bali: Agricultural Journal 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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PENGARUH SUBSTITUSI TEPUNG NASI AKING DAN PENAMBAHAN PUREE DAUN KELOR TERHADAP MUTU HEDONIK SOFT COOKIES Sandi Prianata; Lucia Tri Pangesthi; Febriani Lukitasari; Niken Purwidiani
CENDEKIA: Jurnal Ilmu Pengetahuan Vol. 6 No. 4 (2026)
Publisher : Pusat Pengembangan Pendidikan dan Penelitian Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51878/cendekia.v6i4.13435

Abstract

The high dependence on wheat flour in soft cookie production highlights the need to utilize local food ingredients that are more nutritious and sustainable. Rice crust flour (tepung nasi aking) and moringa leaf puree have the potential to serve as alternative ingredients because they can enhance nutritional value while promoting the use of underutilized local food resources in soft cookie production. This study aimed to analyze the effect of rice crust flour substitution and moringa leaf puree addition on the hedonic quality of soft cookies, examine the interaction between the two treatments, and determine the nutritional content of the best formulation. This study employed an experimental method using a two-factor factorial design. Data were collected through hedonic quality evaluations conducted by panelists on the soft cookie products. The data were analyzed using Two-Way ANOVA followed by Duncan's Multiple Range Test at a 5% significance level. The results showed that rice crust flour substitution and moringa leaf puree addition affected several hedonic quality attributes of soft cookies, with no significant interaction between the two treatments. The best formulation consisted of 40% rice crust flour substitution and 80% moringa leaf puree addition, and it demonstrated good nutritional content based on laboratory analysis. These findings indicate that rice crust flour and moringa leaf puree have strong potential as ingredients for developing nutritious, economical soft cookies based on local food resources. ABSTRAK Tingginya ketergantungan terhadap tepung terigu pada pembuatan soft cookies mendorong perlunya pemanfaatan bahan pangan lokal yang lebih bergizi dan berkelanjutan. Tepung nasi aking dan puree daun kelor berpotensi menjadi alternatif karena dapat meningkatkan nilai gizi sekaligus memanfaatkan sumber daya lokal yang masih belum banyak diaplikasikan pada produk soft cookies. Penelitian ini bertujuan untuk menganalisis pengaruh substitusi tepung nasi aking dan penambahan puree daun kelor terhadap mutu hedonik soft cookies, mengetahui interaksi kedua perlakuan, serta menentukan kandungan gizi pada formulasi terbaik. Penelitian ini menggunakan metode eksperimen dengan rancangan faktorial dua faktor. Data dikumpulkan melalui uji mutu hedonik oleh panelis terhadap produk soft cookies. Data dianalisis menggunakan uji Two Way ANOVA yang dilanjutkan dengan uji Duncan pada taraf signifikansi 5%. Hasil penelitian menunjukkan bahwa substitusi tepung nasi aking dan penambahan puree daun kelor memberikan pengaruh terhadap beberapa aspek mutu hedonik soft cookies, tanpa adanya interaksi yang signifikan antara kedua perlakuan. Formulasi terbaik diperoleh pada substitusi tepung nasi aking 40% dan penambahan puree daun kelor 80%, serta memiliki kandungan gizi yang baik berdasarkan hasil analisis laboratorium. Hasil penelitian menunjukkan bahwa tepung nasi aking dan puree daun kelor berpotensi dimanfaatkan sebagai bahan inovasi soft cookies yang bergizi, ekonomis, dan memanfaatkan pangan lokal.
Nutritional, Physicochemical, and Microbiological Quality of Soy Yoghurt Fortified with Fresh Moringa oleifera Leaf Aqueous Extract During Refrigerated Storage Ita Fatkhur Romadhoni; Lilis Sulandari; Niken Purwidiani; Dwi Iriyani; Rita Ismawati; Kristian Triatmaja Raharja
Agro Bali : Agricultural Journal Vol 9, No 2 (2026)
Publisher : Universitas Panji Sakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37637/ab.v9i2.2687

Abstract

Growing interest in plant-based fermented foods has encouraged the development and evaluation of non-dairy yoghurt formulations. This study evaluated the effects of formulation and refrigerated storage time on the nutritional, physicochemical, and microbiological characteristics of soy yoghurt containing fresh Moringa oleifera leaf aqueous extract. Four formulations containing different combinations of moringa, garlic, and lime extracts were prepared in three independent production batches. Samples were stored at 4 ± 1 °C and analyzed on Days 7 and 14 for proximate composition, calculated energy value, pH, titratable acidity, aerobic plate count (APC), and lactic acid bacteria (LAB). Two-way analysis of variance showed significant formulation, storage time, and/or interaction effects on most measured variables, while titratable acidity was primarily affected by storage time. Formula B had the highest crude protein, fat, and calculated energy values at both sampling times, whereas Formula C had the highest carbohydrate content. Formula D showed the lowest APC on Day 7 and the highest LAB population at both sampling times, reaching 6.79 log₁₀ CFU/mL on Day 14. LAB populations remained above 6 log₁₀ CFU/mL in all formulations at both sampling times. These findings indicate that formulation composition influenced the measured characteristics of soy yoghurt between Days 7 and 14, although the independent contribution of fresh Moringa oleifera leaf aqueous extract could not be separated from those of garlic and lime.
FAKTOR-FAKTOR YANG MEMPENGARUHI MINAT BERWIRAUSAHA PADA SISWA SMK (STUDI KASUS DI SMK NEGERI 1 POGALAN TRENGGALEK) Hasna Nabilah; Lucia Tri Pangesthi; Niken Purwidiani; Febriani Lukitasari
Pendas : Jurnal Ilmiah Pendidikan Dasar Vol. 11 No. 03 (2026): Volume 11 Nomor 03, September 2026 Published
Publisher : Program Studi Pendidikan Guru Sekolah Dasar FKIP Universitas Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/jp.v11i03.58437

Abstract

This study aims to identify the intrinsic factors that influence entrepreneurial interest, the extrinsic factors that influence entrepreneurial interest, and the relationship between intrinsic and extrinsic factors on entrepreneurial interest. The study employs a descriptive method with a quantitative approach. The research variables include intrinsic factors such as self-confidence, creativity, and motivation, as well as extrinsic factors such as field work experience, the influence of social media, and social interaction. The sample consists of 40 respondents selected using purposive sampling. The research instrument is a questionnaire that has passed validity and reliability tests. Data analysis used multiple linear regression with the aid of SPSS 27. The coefficient of determination value of 0.593 indicates that both factors account for 59.3% of the variance in students’ entrepreneurial interest. The F-test results indicate that intrinsic and extrinsic factors simultaneously influence entrepreneurial interest. The t-test results showed that intrinsic factors significantly influence entrepreneurial interest with a significance value of 0.033 < 0.05, and extrinsic factors significantly influence it with a significance value of 0.012 < 0.05. The conclusion of this study indicates that both intrinsic and extrinsic factors influence entrepreneurial interest.
PENERAPAN FLIPBOOK UNTUK MENINGKATKAN HASIL BELAJAR SISWA MATERI TATA HIDANG AMERICAN SERVICE DI SMKN 3 KEDIRI Brahmana Putra, Dio; Kuncoro Widagdo, Andika; Purwidiani, Niken; Naufal Ahmi, Hanif
Pendas : Jurnal Ilmiah Pendidikan Dasar Vol. 11 No. 03 (2026): Volume 11 Nomor 03, September 2026 Verified
Publisher : Program Studi Pendidikan Guru Sekolah Dasar FKIP Universitas Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/jp.v11i03.63725

Abstract

This study aims to determine the learning outcomes, effectiveness, and influence of implementing lipbook-based learning media on student learning outcomes in the American Service Table Setting course at SMK Negeri 3 Kediri. A quasi-experimental method with a non-equivalent control group design was used, involving an experimental class using flipbook media and a control class using conventional learning. Results showed the experimental class's posttest average (81.57) increased significantly from the pretest (66.14), with a significant Wilcoxon test result (0.000). The N-Gain score of 0.3584 indicated moderate effectiveness, supported by a large effect size (0.72024). The Mann-Whitney U test showed a significant difference between the experimental and control classes.
Analisis Pengendalian Food Waste Pasca Produksi pada Layanan Dinner Buffet di Pavilion Restaurant JW Marriott Hotel Surabaya Efendi, Ahmat Dafid; Purwidiani, Niken; Dewi, Ila Huda Puspita; Kamiliya, Aisyah Nurin
Indo-MathEdu Intellectuals Journal Vol. 7 No. 4 (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.v7i4.6869

Abstract

Post-production food waste is a common issue in hotel dinner buffet services due to leftover food remaining after service has ended. This study aims to examine the condition of post-production food waste, the control measures implemented, and the indicators of successful post-production food waste control in the dinner buffet service at Pavilion Restaurant, JW Marriott Hotel Surabaya. This study employed a descriptive qualitative method, with data collected through interviews, observations, documentation, and post-production food waste weighing conducted over a 10-day observation period. The findings indicate that post-production food waste originated from leftover food on the buffet line, food remaining after service, and food that could not be reused due to food safety standards. The contributing factors included overproduction, the characteristics of buffet service, inaccurate buffet replenishment, and the implementation of food safety standards. The total post-production food waste generated during the study was 46.111 kg, with an average of 4.611 kg per day. Food waste control was implemented through production planning, guest forecasting, Final Guest Count, Standardized Recipes, Portion Control, Batch Cooking, buffet replenishment, and buffet line monitoring. The success of food waste control was indicated by production accuracy, reduced overproduction, and a reduction in post-production food waste, thereby improving operational efficiency and minimizing food waste in the dinner buffet service
Analisis Penentuan Titik Kendali Kritis dalam Proses Pengolahan Nasi Goreng Buntut Berdasarkan Prinsip HACCP di Spice Restaurant Oakwood Hotel and Residence Surabaya Sejahtera, Putri Kharisma; Purwidiani, Niken; Aina, Qorry; Handayani, Nufimbar Susy Anindita
Indo-MathEdu Intellectuals Journal Vol. 7 No. 4 (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.v7i4.6942

Abstract

This study aims to analyze the determination of Critical Control Points (CCPs) in the fried rice processing process based on the Hazard Analysis and Critical Control Point (HACCP) principles at Spice Restaurant Oakwood Hotel & Residence Surabaya. The study used a qualitative descriptive method with data collection techniques through direct observation of the processing stages, interviews with the kitchen manager and processing staff, and documentation. The analysis was carried out by compiling a flow chart, identifying biological, chemical, and physical hazards at each stage, and determining CCPs based on the HACCP principles. The research results show that the raw material receipt, storage, and preparation stages are categorized as Control Points (CP), while the cooking stage of oxtail fried rice is designated as the only Critical Control Point (CCP). The boiling, portioning, and serving stages of oxtail still require control through SOPs, personal hygiene, and cross-contamination prevention.
Inovasi Nasi Uduk Pandan Wangi (Pandanus amaryllifolius) Instan dengan Penambahan Puree Kacang Merah Kusuma, Minggrit Diajeng Putri; Sulandari, Lilis; Purwidiani, Niken; D, Ila Huda Puspita
Indo-MathEdu Intellectuals Journal Vol. 7 No. 4 (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.v7i4.6989

Abstract

The development of food products today is not only directed at ease of preparation, but also at increasing nutritional value to meet the public's need for practical food. This study aims to determine the effect of adding red bean puree on the organoleptic characteristics of instant fragrant pandan uduk rice and determine the best treatment. The study used an experimental method with the addition of red bean puree at 20%, 30%, and 40%. Organoleptic tests were conducted on raw and cooked instant rice by 35 panelists consisting of 5 trained panelists and 30 semi-trained panelists. Assessments included color, grain shape, texture, aroma, taste, and overall preference. Data were analyzed using One-Way ANOVA with the help of SPSS and continued with Duncan's test if there was a significant difference (p < 0.05). The results showed that the addition of red bean puree significantly affected the color and shape of raw rice grains and the color of cooked rice. The best treatment was obtained with the addition of 20% red bean puree with the characteristics of a fairly dominant green color, soft texture, distinctive pandan aroma, and the highest level of preference. The product in the best treatment had a total energy of 136.34 kcal/100 g and 3.28% protein, so the addition of 20% red bean puree produced the most preferred organoleptic characteristics.
Evaluasi Kesesuaian Menu Coffee Break Terhadap Kebutuhan Gizi Atlet pada Event Federtion Internationale De Volleyball (FIVB) di Novotel Samator Surabaya Lutfiyyah, Nada Fairuz; Purwidiani, Niken; Romadhoni, Ita Fatkhur; Restamani, Mafisa
Indo-MathEdu Intellectuals Journal Vol. 7 No. 4 (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.v7i4.7215

Abstract

This study aimed to analyze the nutritional adequacy of the coffee break menu items prepared by the Novotel Samator Surabaya pastry section in relation to athletes' nutritional needs, and to evaluate the menu variety for the Fédération Internationale de Volleyball (FIVB) event. A descriptive method with a qualitative approach was employed. Data were collected through observation of the served menu items, recipe documentation, and nutritional content analysis using the Indonesian Food Composition Table (TKPI). The energy, protein, fat, and carbohydrate content of each item was calculated and compared against recommended snack nutritional requirements for female volleyball players. The results indicated that the Red Velvet cake met the energy requirements for a snack, while the Banana Cake nearly met them; however, the Chocolate Eclair and Fruit Pudding failed to meet energy requirements when served as standalone items. All menu items fell short of the recommended protein intake for athletes. Regarding variety, the coffee break menu demonstrated diversity in product types, ingredients, flavors, textures, and presentation. Thus, while the menu offered good variety, modifications—particularly the addition of protein sources—are necessary to better align with athletes' nutritional needs during sporting events.
Inovasi Mie Kering Ubi Jalar Kuning (Ipomoea batatas L.) dengan Penambahan Ceker Ayam Sabila, Ahda; Purwidiani, Niken; Romadhoni, Ita Fatkhur; Handayani, Nufimbar Susy Anindita
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.
Penerapan Sanitasi di Lingkungan Kerja Fisik Main Kitchen Verwood Hotel & Serviced Residence Surabaya Bagas Karunia Putra; Niken Purwidiani; Lilis Sulandari; Ila Huda Puspita Dewi
Lencana: Jurnal Inovasi Ilmu Pendidikan Vol. 3 No. 2 (2025): April : Jurnal Inovasi Ilmu Pendidikan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/lencana.v3i2.4933

Abstract

Sanitation in the main kitchen work environment of a hotel is a crucial factor in ensuring food safety and worker health. The Main Kitchen at Verwood Hotel & Serviced Residence Surabaya has a high level of activity in food processing, making proper sanitation essential. This study aims to analyze the implementation of sanitation in the physical work environment of the Main Kitchen at Verwood Hotel & Serviced Residence Surabaya, focusing on the condition of the floors, walls, ceiling, ventilation, and lighting. This research uses a qualitative descriptive method, with data collection techniques including direct observation, interviews with kitchen staff, and documentation. The findings indicate several sanitation challenges, such as cracked floors and water puddles due to an inadequate drainage system, walls requiring regular maintenance, and a leaking ceiling that poses a risk of pest infestation. Additionally, the ventilation system is not yet optimal in reducing smoke and humidity, while lighting remains uneven in some areas. Based on these findings, infrastructure improvements are recommended, including drainage system upgrades, wall maintenance, and ceiling repairs. Moreover, optimization of ventilation and lighting and regular sanitation monitoring should be conducted to ensure the kitchen maintains high cleanliness standards. By implementing these measures, the kitchen work environment is expected to become more hygienic, safe, and supportive of food quality.
Co-Authors Adelia Devi Sherinovita Adesca Happy Yonafee Adinda Putri Cahyani Agnes Yuniar Asti Ranti AGUNG PRIJO BUDIJONO Aina, Qorry 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 Brahmana Putra, Dio Cindi Fatikha Maulidia D, Ila Huda Puspita Dasha, Yolanda Shakira Defia Laili Mustafik Putri Derrydamawati, Carisha Cecil Dewi, Ila Huda Puspita Dian Kusuma Dewi Djoko Suwito Dwi Iriyani Dwi Kristiastuti Dwiki Rafi Irsandi Efendi, Ahmat Dafid Ervina Dewi Andriati Ester Grace Enita Fachrizal Rahardhika Murti Fahmi Haqiqi Ramadhani Farah Hanan Asma’ Annisa Febriani Lukitasari 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 Handayani, Nufimbar Susy Anindita Handjani, Sri Hasna Nabilah 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 Dewi Ila Huda Puspita Dewi Intan Amalia Arisaputri Irma Nurdiana Ita Fathur Romadhoni Ita Fatkhur R Ita Fatkhur Romadhoni Jovita Nuriza Junior, Gusti Alamsyah Kamiliya, Aisyah Nurin Kayla Febrianti Kholifatin Nur Faiza Kuncoro Widagdo, Andika Kusuma, Minggrit Diajeng Putri Lailiyah Sufi Faradisah Lebdoyono, Rendra Lidiya Farzana, Nur Azizah Lilis Sulandar lilis Sulandari Lilis Sulandari Lilis Sulandari Lintang Ayu Putri Adinda LUCIA TRI PANGESTHI Lucia Tri Pangesthi Lucia Tri Pangesthi Lucia Tri Pangesti Lukitasari, Febri Lutfiyyah, Nada Fairuz 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 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 Naufal Ahmi, Hanif Nensi Pratiwi Niquita Aurellia Az Zahra Nisa, Dina Choirun Novi Nur Masitho Nufimbar Sussy 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, Rianti Nadila Susana Qorry&#039; Aina Qorry' Aina Raharja, Kristian Triatmaja Rahma Aprilianti Putri, Ihda Randika Lafia Dewi Ranti, Agnes Yuniar Asti Restamani, Mafisa Restami, Mafisa Rita Ismawati Rizka Fadhillah Cahyati Rizky Nova Prasetya Rohmah, Mardhiyatu Rohmatin Alifia Arining ROSA RADITA KASIH, DEWI Rosita Desi Safitri Sabila, Ahda 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 Sejahtera, Putri Kharisma Shafiyyatul Rahil Shellyna Fidya Silka 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