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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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Hubungan Motivasi dan Minat dengan Hasil Praktik Kewirausahaan Siswa Kelas XI Tata Boga di SMK Dharma Wanita Gresik Rizky Nova Prasetya; Sri Handajani; Niken Purwidiani; Mein Kharnolis
Dewantara : Jurnal Pendidikan Sosial Humaniora Vol. 2 No. 2 (2023): Juni: Dewantara: Jurnal Pendidikan Sosial Humaniora
Publisher : Universitas 45 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30640/dewantara.v2i2.1018

Abstract

This study aims to determine: 1) the relationship of motivation to the results of entrepreneurial practices of class XI Culinary students at SMK Dharma Wanita Gresik; 2) the relationship between interest in entrepreneurship and the results of entrepreneurship practices of class XI Culinary Class students at SMK Dharma Wanita Gresik; 3) the relationship between motivation and interest in entrepreneurship on the results of entrepreneurial practices of class XI Culinary students at SMK Dharma Wanita Gresik. This research is a descriptive research with a quantitative approach. The population in this study were 35 students of class XI Culinary at Dharma Wanita Gresik Vocational School. Research data was collected through questionnaires and observation. Data analysis was carried out by product moment correlation analysis and multiple correlation with the help of SPSS 22 for windows software. The results of the study show that: 1) there is no positive and significant relationship between motivation and the results of entrepreneurial practices for students of Class XI Culinary at SMK Dharma Wanita Gresik. Evidenced by the value of r-count < r-table, namely (0.151 <0.334); 2) there is no positive and significant relationship between the interest in entrepreneurship and the results of entrepreneurial practices of Class XI Culinary Class students at SMK Dharma Wanita Gresik. Evidenced by the value of r-count < r-table, namely (0.171 <0.334); and 3) there is no positive and significant relationship between motivation and interest in entrepreneurship on the results of entrepreneurial practices of Class XI Culinary Class students at SMK Dharma Wanita Gresik. Evidenced by the value of r-count < r-table, namely (0.172 <0.334). The R value (correlation coefficient) is 0.172, so it can be concluded that the level of relationship between variables X1 and X2 to Y simultaneously has a very low relationship.
PENGEMBANGAN E-BOOK PENGETAHUAN BAHAN MAKANAN DAGING BERBASIS FLIPBOOK MAKER BAGI SISWA FASE E SMK KULINER ani, Yuliani; Pangesthi, Lucia Tri; Astuti, Nugraha; Purwidiani, Niken; Miranti, Mauren Gita
Journal of Vocational and Technical Education (JVTE) Vol. 7 No. 1 (2025): March
Publisher : Fakultas Teknik Universitas Negeri Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26740/jvte.v7n1.p8-15

Abstract

Penelitian ini bertujuan untuk mengetahui : 1) hasil pengembangan e-book pengetahuan bahan makanan daging berbasis flipbook maker bagi siswa fase E SMK Kuliner ; 2) kelayakan e-book pengetahuan bahan makanan daging berbasis flipbook maker di kelas X SMKN 8 Surabaya dan; 3) respon siswa fase E kuliner 2 dan kuliner 3 SMKN 8 Surabaya terhadap kelayakan e-book pengetahuan bahan makanan daging berbasis flipbook maker. Penelitian ini menggunakan metode R&D dengan model pengembangan 4D (Four-D) dengan 4 tahapan yaitu define,design,develop dan disseminate, namun karena keterbatasan waktu penelitian, maka peneliti hanya melaksanakan sampai tahap ke 3 yaitu develop. Dalam melakukan validasi peneliti melibatkan 2 orang ahli materi dan 1 orang ahli media. Penelitian dilakukan di SMKN 8 Surabaya dengan objek penelitian berupa e-book pengetahuan bahan makanan daging berbasis flipbook maker, dan subjeknya yaitu siswa fase E kuliner 2 dan kuliner 3. Hasil penelitian menunjukkan : 1) hasil e-book berupa aplikasi offline yang terdapat materi pengetahuan bahan makanan daging dengan terdapat fitur-fitur di dalamnya ; 2) e-book sudah layak digunakan karena memperoleh nilai rata-rata yaitu 97% dari ahli materi dan 93% dari ahli media dengan kategori sangat layak ; dan 3) respon siswa diperoleh rata-rata yaitu 91% dengan kategori sangat layak. Hal ini membuktikan bahwa e-book hasil penelitian dapat digunakan dalam pembelajaran.
Inovasi Takoyaki dengan Proporsi Tepung Terigu dan Tepung Ubi Jalar Putih (Ipomea Batatas Linneas) dengan Penambahan Krimer Bubuk Fitrotul Laili Maulidiya; Ita Fatkhur Romadhoni; Niken Purwidiani; Ila Huda Puspita Dewi
Garina Vol. 16 No. 2 (2024): Desember : Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan De
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v16i2.117

Abstract

This research aims to develop takoyaki by substituting wheat flour using white sweet potato flour (Ipomea Batatas Linneas) and adding powdered creamer. White sweet potatoes were chosen for their high nutritional content and ability to improve texture and taste. Apart from that, processing white sweet potatoes into flour can extend the shelf life and increase the economic value of local agricultural products. The addition of powdered creamer can produce takoyaki with a softer texture and provides a creamy touch which increases the appeal of the final product. Organoleptic tests were carried out on 40 panelists to assess the criteria for shape, color (outside and inside), aroma, texture, taste and overall preference for whether it was well received by consumers. The research results showed that the proportion of 90% wheat flour and 10% white sweet potato flour produced the best quality takoyaki based on organoleptic test scores. Apart from that, takoyaki products with a proportion of wheat flour and white sweet potato flour with the addition of powdered creamer contain 12.85% protein, 4.03% fat, 41.05% carbohydrates which have a high fiber content compared to conventional takoyaki. The cost of raw materials for takoyaki with the proportion of wheat flour and white sweet potato flour (Ipomea Batatas Linneas) is Rp. 40,365. The selling price of Takoyaki with a proportion of wheat flour and white sweet potato flour (Ipomea Batatas Linneas) is 19,000/portion.
Kelayakan Laboratorium Sebagai Penunjang Pembelajaran Siswa Kompetensi Keahlian Kuliner di SMK Negeri 1 Bangkalan Rohmatin Alifia Arining; Niken Purwidiani; Sri Handajani; Asrul Bahar
Garina Vol. 16 No. 2 (2024): Desember : Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan De
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v16i2.120

Abstract

This research aims to describe the feasibility of a laboratory as a support for students' learning in the Culinary Skills Competency program at SMKN 1 Bangkalan with the national education standards prepared by the Ministry of Education and Culture in 2021. From the results of research and calculations for several components, a total average of 87% for the feasibility of facilities and infrastructure stated that the laboratory at SMKN 1 Bangkalan was suitable for supporting learning and 52% for the feasibility of supporting components.
Penerapan Metode Demonstrasi Pada Pelatihan Pembuatan Brownies Kukus Sebagai Kegiatan Ekstrakurikuler di MAN 2 Mojokerto Rohmah, Mardhiyatu; Astuti, Nugrahani; Purwidiani, Niken; Bahar, Asrul
Jurnal Ilmiah Profesi Pendidikan Vol. 10 No. 1 (2025): Februari
Publisher : Fakultas Keguruan dan Ilmu Pendidikan, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jipp.v10i1.3172

Abstract

Adapun riset ini memiliki tujuan untuk menganalisis: (1) aktivitas instruktur, (2) aktivitas peserta pelatihan, (3) hasil belajar kognitif, (4) hasil belajar psikomotor, dan (5) respon peserta pelatihan terhadap penerapan metode demonstrasi. Penelitian ini menggunakan pendekatan kuantitatif dengan subjek siswa MAN 2 Mojokerto kelas 10, 11, dan 12 yang mengikuti ekstrakurikuler tata boga. Populasi penelitian terdiri dari 60 siswa dengan sampel sebanyak 30 responden yang dipilih menggunakan teknik quota sampling. Data dikumpulkan melalui observasi dan analisis statistik. Hasil penelitian menunjukkan bahwa aktivitas instruktur berada dalam kategori sangat baik, dengan presentase 93% pada pendahuluan, 98% pada kegiatan inti, dan 90% pada penutup. Aktivitas peserta pelatihan juga dinilai sangat baik, dengan persentase 93% pada pendahuluan, 93% pada kegiatan inti, dan 95% pada penutup. Hasil belajar kognitif menunjukkan peningkatan signifikan dengan nilai sig 0,000 < 0,05, sedangkan hasil belajar psikomotor berada dalam kategori sangat baik, dengan nilai tertinggi 98 dan terendah 94. Respon peserta terhadap instruktur, metode demonstrasi, dan kegiatan pelatihan masing-masing memperoleh nilai 97%, 95%, dan 95% dalam kategori sangat baik. Dengan demikian, metode demonstrasi terbukti efektif dalam meningkatkan hasil belajar siswa.
Strategi Meningkatkan Produktivitas Jamu Bu Nurul Surabaya dengan Mesin Evaporator Teknologi Double Jacket dan Vacuum Pressure Otomatis Purwidiani, Niken; Dewi, Ila Huda Puspita; Romadhoni, Ita Fatkhur; Sari, Fitrotin Ni'ma Intan
JPP IPTEK (Jurnal Pengabdian dan Penerapan IPTEK) Vol 9, No 1 (2025): Mei
Publisher : Institut Teknologi Adhi Tama Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31284/j.jpp-iptek.2025.v9i1.6551

Abstract

Dunia usaha dan industri (DU/DI) di Indonesia, khususnya usaha mikro, kecil, dan menengah (UMKM), memainkan peran yang sangat penting dalam perekonomian negara. Namun, banyak UMKM di Indonesia menghadapi tantangan signifikan dalam meningkatkan daya saing di pasar global yang semakin kompetitif. Persaingan ini tidak hanya datang dari pelaku usaha lokal, tetapi juga dari produk impor yang membanjiri pasar domestik dengan harga dan kualitas yang sangat kompetitif. Salah satu contoh adalah UMKM Jamu Herbal Bu Nurul di Surabaya, yang masih tertinggal dalam adopsi teknologi, terutama dalam teknologi produksi yang lebih canggih. Usaha ini masih mengandalkan metode produksi manual, yang kurang efisien dan lebih rentan terhadap kesalahan. Sebagai solusi, dilakukan pengabdian masyarakat dengan menggunakan metode observasi, diskusi, dan evaluasi. Hasil dari pengabdian ini menunjukkan bahwa implementasi mesin evaporator dengan metode double jacket dan vacuum pressure otomatis yang terbukti meningkatkan efisiensi produksi jamu di UMKM Jamu Herbal Bu Nurul. Mesin ini dapat mempercepat proses produksi jamu sekali produksi dengan kapasitas 35 liter dengan waktu ±100 menit dan dioperasikan satu orang. Mesin ini juga dapat meningkatkan kualitas produk dari segi tekstur, warna, dan rasa, dengan memastikan pemanasan dan pengeringan yang lebih merata dan efektif. Penggunaan mesin evaporator ini juga dapat menjadi solusi yang efektif untuk mengatasi berbagai tantangan dalam proses produksi. Penerapan teknologi ini juga dapat meningkatkan produktivitas UMKM dengan memperbesar kapasitas produksi jamu, serta menciptakan lingkungan kerja yang lebih higienis dan ergonomis yang diharapkan dapat bersaing di pasaran.
Peran Lingkungan Kerja Non Fisik dan Sistem Reward Terhadap Kinerja Trainee Generasi Z di Bagian Pastry and Bakery Hotel BCR Surabaya Syafitri, Novriadila; Purwidiani, Niken; Sutiadiningsih, Any; Widagdo, Andika Kuncoro
Indo-MathEdu Intellectuals Journal Vol. 6 No. 3 (2025): Indo-MathEdu Intellectuals Journal
Publisher : Lembaga Intelektual Muda (LIM) Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54373/imeij.v6i3.3441

Abstract

This study aims to determine the role of non-physical work environment, reward system and the interaction between non-physical work environment and reward system on the performance of Gen Z Trainees in the Pastry and Bakery Section of Hotel BCR Surabaya. This type of research is quantitative research, with an associative method. The data used are primary data obtained from respondents through distributing questionnaires to 30 trainees. The data analysis techniques used are multiple linear regression analysis, classical assumption test, and hypothesis test. The results of the study show that: 1). Non-physical work environment has a significant effect on trainee performance, with a significance value of 0.000 and a t-count of 5.242. 2). The reward system does not show a significant effect on trainee performance, with a significance value of 0.111, and 3). there is a significant interaction between non-physical work environment and reward system in improving trainee performance, with an F-count value of 26.740 and an R2 value of 0.815 or 81.5%, affecting trainee performance while the remaining 18.5% is influenced by other variables not included in this model
Evaluasi Menu A’la Carte Berbasis Menu Engineering Pada The Lounge & Bar Di Hotel Ciputra World Surabaya Salsabilla, Adinda Maulita; Purwidiani, Niken; Bahar, Asrul; Romadhoni, Ita Fatkhur
Indo-MathEdu Intellectuals Journal Vol. 6 No. 4 (2025): Indo-MathEdu Intellectuals Journal
Publisher : Lembaga Intelektual Muda (LIM) Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54373/imeij.v6i4.3547

Abstract

Menu Evaluation aims to evaluate the performance of the a’la carte menu at The Lounge & Bar, Hotel Ciputra World Surabaya, utilizing the menu engineering approach. The analysis encompasses 60 food items and 93 beverage items over the period from July to September 2024. Menu engineering is a data-driven method that assesses each menu item's popularity and profitability, facilitating strategic decisions regarding menu optimization.​ Employing a quantitative descriptive methodology, data were collected through direct observation, interviews with restaurant management, and sales data analysis. Each menu item was classified into one of four categories:​ Star, High popularity and high profitability. Plowhorse, High popularity but low profitability. Puzzle, Low popularity but high profitability. Dog, Low popularity and low profitability. The analysis revealed that items such as french fries and nasi goreng nusantara fall into the Star category, indicating both high sales and profit margins. Dishes duck spring roll and oxtail soup are categorized as Puzzle, suggesting they are profitable but not popular. calamari rings and chicken wings are identified as Plowhorse, being popular yet yielding lower profits. Conversely, fried platter and onion rings are classified as Dog, reflecting low sales and profitability.
Pembuatan Daging Analog dengan Proporsi Gluten dan Puree Kacang Merah (Phaseolus Vulgarisl) ditinjau dari Sifat Organoleptik Salsabila Rizka Ayu Sarjono; Lilis Sulandari; Niken Purwidiani; Ita Fatkhur Romadhoni
Jurnal Ilmiah Dan Karya Mahasiswa Vol. 3 No. 1 (2025): JURNAL ILMIAH DAN KARYA MAHASISWA (JIKMA)
Publisher : Institut Teknologi dan Bisnis (ITB) Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54066/jikma.v3i1.3104

Abstract

This study aims to develop an analog meat product made from a combination of gluten and red bean puree (Phaseolus vulgaris L.), while evaluating its organoleptic properties as a plant-based protein consumption alternative. With rising prices of animal-derived meat and increasing awareness of health and environmental sustainability issues, analog meat offers a solution to satisfy nutritional needs without compromising the taste and experience of consuming actual meat. The research process begins with the selection of raw materials and appropriate processing methods; gluten is chosen for its elastic properties that mimic meat texture, while red beans provide a better taste and nutritional value. Evaluation is conducted through sensory tests on panelists for various parameters such as shape, color, aroma, taste, and texture. Additionally, proximate analysis is performed to measure the moisture content, protein, fat, ash, and crude fiber of the produced product. The research findings indicate that a combination ratio of 50% gluten and 50% red bean puree yields protein content comparable to conventional meat and a lower fat content, making it a healthier option. Panelists also provide positive feedback regarding the taste and texture of the product, with no significant differences among treatments. Therefore, the results of this research are anticipated to contribute to the development of more innovative and nutritious plant-based food products, as well as raise public awareness of the importance of diversifying food consumption towards healthier and sustainable choices.
Inovasi Pasta Dough dengan Penambahan Kluwek (Pangium edule) Gilbert Laurent; Lilis Sulandari; Niken Purwidiani; Ita Fatkhur Romadhoni
Jurnal Nakula : Pusat Ilmu Pendidikan, Bahasa dan Ilmu Sosial Vol. 3 No. 6 (2025): Jurnal Nakula : Pusat Ilmu Pendidikan, Bahasa dan Ilmu Sosial
Publisher : Asosiasi Riset Ilmu Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/nakula.v3i6.2306

Abstract

Pasta dough, or fresh pasta, is a flour-based food product that is popular globally but has limitations in shelf life. This study aims to develop an innovative pasta dough by adding kluwek (Pangium edule), a local Indonesian ingredient, to enhance flavor, texture, aroma, and color. Kluwek was chosen due to its bioactive compounds, such as tannins, healthy fats, and minerals, as well as its potential as a natural flavor enhancer (umami) and preservative. This experimental study used variations of kluwek addition (8%, 10%, 12%) to the basic pasta dough (wheat flour, egg, salt). Data were collected through organoleptic tests by 30 panelists (trained and semi-trained) to evaluate color, aroma, taste, texture, and overall preference, as well as laboratory tests for proximate analysis (moisture, protein, fat, fiber, ash, carbohydrates, and tannins). The organoleptic test results showed that the 12% kluwek concentration produced pasta with a moderately brown color (score: 3.10), a moderate aroma (3.07), a sufficiently savory taste (3.03), and a chewy texture (3.43), which was significantly preferred over the 8% and 10% concentrations (p<0.05). Proximate analysis revealed superior nutritional content, including protein (13.80%), healthy fats (5.10%), fiber (2.05%), and tannins (0.41%). The moisture (24.05%) and ash (0.31%) levels met the SNI 3551:2015 standard for fresh pasta. In conclusion, the addition of 12% kluwek produces pasta with acceptable sensory properties and higher nutritional value. This innovation not only enriches the diversification of locally sourced pasta products but also opens opportunities for the commercialization of functional foods. Recommendations for further research include shelf-life stability testing, cyanide residue toxicity assessment, and formulation optimization with other additives.  
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