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All Journal REKA INTEGRA Avatara LenteraBio Jurnal Pengajaran MIPA Althea Medical Journal Pendidikan Matematika Potensia Tata Arta Jurnal Intelektualita: Keislaman, Sosial, dan Sains Intizar Satya Widya Jurnal Penelitian Pendidikan IPA (JPPIPA) AcTion: Aceh Nutrition Journal Diksa : Jurnal Pendidikan Bahasa dan Sastra Indonesia Khadimul Ummah Journal of Social Dedication Diglosia: Jurnal Kajian Bahasa, Sastra, dan Pengajarannya Media Farmasi JURNAL EDUCATION AND DEVELOPMENT Jurnal Surya Masyarakat LINGUISTIK : Jurnal Bahasa dan Sastra Comm-Edu (Community Education Journal) Journal of Humanities and Social Studies Stilistika: Jurnal Pendidikan Bahasa dan Sastra Jurnal Ekonomi Manajemen Sistem Informasi Jurnal Bimbingan dan Konseling Borneo Indonesian Journal of Global Health research Indonesian Journal of Data and Science Jurnal Sains Kesehatan Nusantara Science and Technology Proceedings Jurnal Mandala Pengabdian Masyarakat Jurnal Disrupsi Bisnis Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) International Journal of Business, Economics, and Social Development INSPIRA: Indonesian Journal of Psychological Research Journal of Experimental and Clinical Pharmacy (JECP) International Journal of Quantitative Research and Modeling Golden Ratio of Mapping Idea and Literature Format Jurnal Pengabdian Kefarmasian Pedagogy : Jurnal Pendidikan Matematika International Journal of Ethno-Sciences and Education Research Journal of Health and Nutrition Research LEBAH Counselia: Jurnal Bimbingan Konseling Pendidikan Islam Indonesian Journal of Community Empowerment Innovative: Journal Of Social Science Research Health Research Journal of Indonesia Barongko : Jurnal Ilmu Kesehatan FASKES : Jurnal Farmasi, Kesehatan, dan Sains Midang Jurnal Bisnis dan Ekonomi Media Farmasi Journal of Holistic Community Service Jurnal Media Analis Kesehatan International Journal of Humanities, Law, and Politics International Journal of Health, Medicine, and Sports International Journal of Linguistics, Communication, and Broadcasting LINGUISTS : JOURNAL OF LINGUISTICS AND LANGUAGE TEACHING

Dewi Ratnasari

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PEMBUATAN SEDIAAN MASKER TEPUNG BERAS ORGANIK DAN KAYU MANIS (Cinnamomum burmannii Nees ex Bl) UNTUK MENGOBATI KULIT PADA WAJAH BERJERAWAT Rudi, Rudi; Sulistyaningtyas, Farah; Ratnasari, Dewi
Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) Vol. 1 No. 1 (2017): Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Backgroud: Plants have medicinal properties and used as a medicine in the treatment or prevention of disease. Herbs can cure the disease with minimal side effects because it made from natural ingredients, unlike synthetic drugs which can give side effects either directly or after a long time. Objective: To know the composition of the mask preparation of organic rice flour and cinnamon powder (Cinnamomum burmannii Nees ex Bl). Method: The method used in this research is qualitative descriptive journals gathering in advance of studies on the efficacy of cinnamon powder and organic rice flour for acne prone skin in dosage forms mask.This study attempted 3 samples, the first sample of 10 gr organic rice flour, powdered cinnamon 0,75 gr, 10 ml water. The second sample 10 gr organic rice flour, cinnamon powder 0,5 gr, 10 ml water. The third sample 10 gr organic rice flour, powdered cinnamon 0,25 gr, 10 ml water. results obtained in this study is 10 gr organic rice flour, powdered cinnamon 0,25 gr, 10 ml water. organoleptic testing in this study carried out for 3 weeks with the result that the change in color, smell, taste. Results: The Research obtained in this study is 10 gr organic rice flour, powdered cinnamon 0,25 gr, 10 ml water. Organoleptic test in this study was conducted over three weeks and the results showed no changes in color, taste and smell. Conclusion: It can be concluded organic rice flour and cinnamon powder preparations can be made into powder mask for acne prone skin and can hold for three weeks.

SKRINING FITOKIMIA DAN UJI STABILITAS SEDIAAN SIRUP KAYU KUNING (Arcangelisia flava) UNTUK MEMELIHARA KESEHATAN Ratnasari, Dewi; Handayani, Reti Puji
Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) Vol. 2 No. 1 (2018): Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Background: There are many studies explore the effectiveness and efficacy of yellow root, but while for phytochemical screening with decoction method and making of product has still little bit. Empirical yellow root is usually drunk in fresh condition, immediately after boiled, but cause of the bitter taste it needs to be covered by sweet taste and made product that can be last long. Options of honey for this research is intended to increase the taste of product that can be consumed in maintain health. Objective: This research is aimed to determine secondary metabolite content by decoction method, to make yellow root product and know the stability of yellow root product. Method: The yellow root research design used in this study is decoction method, tested the content of secondary metabolite, then added honey and tested organoleptis for 14 days. Conclusion: The results of phytochemical screening using decoction method showed that the yellow root extract contained alkaloids and saponins, and the stability test results showed more durable yellow wood extract plus honey.

PEMBUATAN SIMPING HERBAL DARI DAUN BELUNTAS (Plucea Indica (L) Less) UNTUK PERAWATAN KESEHATAN Jayadinata, Egi Prastika; Andriani, Susi; Ratnasari, Dewi
Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) Vol. 2 No. 1 (2018): Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Objective: This research aims to provide healthy snacks so that preparations can be used by the community for health care. Method: In this research he did approach a qualitative research method of action developed from previous research on efficacy of leaf Beluntas (Plucea Indica (L) Less). In this study researchers make healthy snacks from the leaves of Beluntas (Plucea Indica (L) Less) in the form of the scallop through the process of with infusa solvent water was mixed on basic material i.e. simping tapioca flour and flour wheat flour. Simping is made by mixing 1 liter water infusa leaf Beluntas (Plucea Indica (L) Less) with tapioca flour 1.25 kg, 0.25 kg of wheat flour, coconut milk 240 ml, and 37 g of salt. Result: The resultof theorganoleptis preparations testing done for 21 days with the results show that there is no negative changes that occurred from the shape, color, smell, taste, or whether or not there is mold growth. Conclusion: In this study the researchers managed to make healthy snacks in the shape of a healthy snack can last for 3 weeks.

PEMBUATAN DAN UJI ORGANOLEPTIK SEDIAAN TEH CELUP DAUN AFRIKA (Vernonia amygdalina Del.) MELALUI METODE PENGOVENAN DAN METODE SINAR MATAHARI Novitasari, Reta; Ratnasari, Dewi; Nuraini, Siti Sarah
Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) Vol. 2 No. 2 (2018): Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Background: African leaves are one of the medicinal plants that are effective for treating diabetes. Syrup preparations from African leaves only lasted less than 2 weeks, so in this study African leaves were made in the form of teabags which were made by comparing between oven and sunshine methods. Objective: This study aims to reduce blood glucose levels through the oven and sunshine method. Method: This research uses action research research design, observation of organoleptic test and shrinkage of preparation for 3 weeks. Result: The results of the study obtained an average percentage of drying losses with the oven method which is 2.3% and the average percentage by the sunshine method is 6%. For organoptic test observations on the 21st day the samples with the oven oven method were dark green, smelled of ginger, bitter taste, coarse powder form. Whereas for samples with pale green sunlight method, there is no smell of ginger, bitter taste and preparations in the form of coarse powder. Conclusion: From the results of the study concluded that the preparation of preparations using the oven method is relatively better. It is recommended to conduct further research to test the effectiveness and preference for this African leaf tea bag.

PERSEPSI MASYARAKAT TERHADAP KINERJA LEMBAGA KESEHATAN PADA SEKTOR PELAYANAN PENGOBATAN TRADISIONAL DI KABUPATEN PURWAKARTA Putra, Risa Kota; Ratnasari, Dewi; Septiwi, Rizki Eka
Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) Vol. 3 No. 1 (2019): Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Background: Indonesia has a variety of traditional medical heritage that has the potential to be developed, ironically the Indonesian market is flooded with imported traditional medicine from various countries from mainland Asia, especially from China and India. Government in the field of regulation has sufficiently provided a legal basis, legal certainty, legal protection, quality improvement, safety, and benefits for traditional empirical health services and complementary traditional health services. But the reality of its implementation in the regency / city has not been felt by the side of the health institutions towards the Indonesian traditional medicine, especially in Purwakarta Regency. Objective: Exploring public perceptions related to the performance of health institutions in the field of traditional medicine based on gender diversity, education level, health / non-health profession and respondent age. Method: This research is a type of qualitative associative explanative research in communities that are connected with health care facilities. Subjects were 137 people in Purwakarta Regency, West Java Province. The selection and sampling uses the conditional sampling method, which is analyzed according to the Ridwan scale (2009). Retrieval of data using a questionnaire. Results: The results of this study showed that the performance of health institutions in Purwakarta was explosively associative perceived as weak in the traditional medicine sector with the highest score (strong: 70.35% or cumulative 78%) on the Ridwan scale (2009) by female respondents aged 40 years above, education has never gone to college, and is a non-health profession, when compared to respondents with other criteria. Conclusion: All groups of respondents perceive with a strong score on the Ridwan-2009 scale (62.5% or cumulative 74.0%), namely the weak performance of health institutions based on all variables assessed explosively associative that includes impartiality, scarcity of higher education and research, not yet standardized and weak guidance in the traditional medicine sector in Purwakarta Regency.

PEMBUATAN GEL EKSTRAK DAUN PETAI CINA (Leucaena glauca, Benth) DENGAN BASIS GEL LIDAH (Aloe Vera L.) BUAYA SEBAGAI OBAT LUKA TERBUKA Kurnia, Elvira Dita; Ratnasari, Dewi; Helmiawati, Yusi
Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) Vol. 3 No. 1 (2019): Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Background: Chinese Petai (Leucaena glauca, Benth) is a plant commonly used by the Cikampek community as a traditional wound medicine. Its use is traditionally chosen because it has no side effects to irritate the skin. However, it is impractical and cannot be stored for a long time, so there is a need for innovative, practical and durable preparations for storage. Objective: This study aims to determine how to make gel preparations from leaf extractsChinese petai leaf (Leucaena glauca, Benth) with base of Aloe Vera gel (Aloe Vera L.), and to know the stability of storage at room temperature. Method: This research method uses action research with research instruments in the form of literature studies and observation sheets. Two samples were prepared with the same composition, namely Chinese petai leaf extract (Leucaena glauca, Benth) 15 g and Aloe Vera L. 50 g. Results: The average percentage of yield shrinkage of Chinese petai leaf simplicia (Leucaena glauca, Benth) was 2,46%, Chinese petai leaf extract (Leucaena glauca, Benth) positively contained saponin based on the pH stability test decreased in storage, the gel dispersion obtained obtained met the criteria of 5 cm, homogeneous preparations, and last for 18 days.

PEMBUATAN SEDIAAN TEH CELUP DAUN SALAM (Syzygium polyanthum) DENGAN PENAMBAHAN RIMPANG JAHE MERAH (Zingiber officinale Rosc. Var. Rubrum) UNTUK KESEHATAN Septiwi, Rizki Eka; Ratnasari, Dewi; Handayani, Reti Puji
Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) Vol. 3 No. 1 (2019): Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Objective: This study aims to make a preparation of tea bags of bay leaves (Syzygium polyanthum) with the rhizome of red ginger (Zingiber officinale Rosc. Var. Rubrum) to reduce uric acid levels easy and is practically consumed by the public. Methods: This research uses action research method to use research instrument in the form of interview sheet, observation sheet and questionnaire test preferences. Dosage is made by comparison between the composition of leaves : red ginger (to 2.5:1, 2,5:1,5 and 2,5:2). Results: The result showed shrinkage of drying of bay leaves as much as 3.2% and ginger red 5% this is in accordance with the requirements of the crude drug i.e. a water content of less than 10%. Viewed in organoleptic dosage tea bag leaves resistant and stable during 3 weeks of storage with the proportions of the formula the most preferred respondents is a formula 3 with the addition of red ginger as much as 2 grams is 96,67%. Conclusion: The Preparation of tea bag favored by the public, namely the formula of the third with the addition of red ginger 2 grams and the dosage is stable in storage for 3 weeks at room temperature.

PEMBUATAN DAN UJI STABILITAS FISIK GEL SIMPLISIA DAUN KETEPENG CINA (Cassia alata L.) DENGAN BASIS GEL LIDAH BUAYA (Aloe vera L.) Nurhayati, Siti; Ratnasari, Dewi; Handayani, Reti Puji
Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) Vol. 3 No. 2 (2019): Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Latar Belakang: Panu merupakan penyakit kulit yang dapat diobati dengan bahan alam, salah satunya dengan daun ketepeng cina yang biasa digunakan oleh masyarakat Desa Blanakan. Sayangnya, belum ada sediaan alami yang praktis dan awet dalam penyimpanannya. Tujuan: Penelitian ini bertujuan untuk mengetahui cara pembuatan sediaan gel dari daun ketepeng cina dengan basis gel daun lidah buaya dan untuk mengetahui formulasi yang stabil berdasarkan uji stabilitas fisik pada suhu kamar (15-30oC) dan suhu dingin (± 4oC). Metode: Desain penelitian ini menggunakan penelitian tindakan dengan instrumen penelitian berupa studi pustaka dan lembar pengamatan. Sediaan dibuat dari serbuk simplisia daun ketepeng cina dan gel lidah buaya dengan komposisi F I (0,5 gram, 5 gram), F II (0,5 gram, 10 gram), dan F III (0,5 gram, 15 gram). Hasil: Formula terbaik sesaat setelah proses pembuatan dilihat berdasarkan uji organoleptik adalah F I. Berdasarkan uji stabilitas fisik, sediaan yang stabil secara pH dan organoleptik adalah FI yang disimpan pada suhu dingin (± 4oC) dengan perubahan pH dari 6-4, perubahan bau khas simplisia daun ketepeng menjadi khas lidah buaya, warna hijau coklat pekat, tekstur licin, bentuk semi solid, dan dapat bertahan selama 8 hari. Adapun sediaan yang memenuhi kriteria daya sebar adalah FII yang disimpan pada suhu kamar (15-30oC). Kesimpulan: Berdasarkan uji pH dan organleptik, formula yang cukup stabil adalah F I dengan 0,5 gram serbuk simplisia dan 5 gram gel lidah buaya sedangkan sediaan yang memenuhi kriteria daya sebar adalah FII yang disimpan pada suhu kamar (15-30oC).

PEMBUATAN KUE KAPIT SARI DAUN LIDAH BUAYA ( Aloe vera L. ) SEBAGAI PRODUK ALAMIAH INOVATIF SIAP KONSUMSI BAGI MASYARAKAT NON AGRARIS UNTUK MENJAGA KESEHATAN LAMBUNG Haque, Monalisa Fadhilah; Putra, Risa Kota; Ratnasari, Dewi
Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) Vol. 3 No. 2 (2019): Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Background: Aloe vera (Aloe vera L.) is a plant that is commonly used by the community to treat gastric ailments, but the use of aloe vera in the form of extract is less practical, easily damaged and low acceptability. So there is a need for innovative, practical and durable preparations for storage. Research Objectives: This study aims to provide innovative natural products in the form of aloe vera L. (Aloe vera L.) leaf juice to maintain healthy stomach so that it is easy to consume, practical and easy to carry everywhere by non-agricultural communities. Method: This research was conducted by the action research method. This research was made by mixing 150 grams of Aloe vera juice (Aloe vera L.), 150 gr rice flour, 50 gr sago flour, one egg, 100 gr sugar, 0.3 gr salt and three variations of the amount of coconut milk that different. Variations in the composition of coconut milk used are 30 mL, 80 mL, and 130 mL. Results: The composition variation results that most meet the criteria of capitite cake criteria and the level of fragility that is with the addition of 80 mL coconut milk from the amount of 400 mL batter. Organoleptic testing of preparations carried out for 21 days at a temperature of 25 ° C includes odor, shape, taste, texture, color and growth of mushrooms, the results of organoleptic testing of aloe vera leaf capitale leaf cake capitals (Aloe vera L.) are relatively stable, no changes and no mold growth for 21 days. Conclusion: The conclusion from this study found that the best criterion is F2 with the addition of 80 mL coconut milk from the amount of 400 mL material showing the content of 9.37 grams of aloe vera which can last for three weeks.

PEMBUATAN BAKSO HERBAL DARI JAMUR TIRAM PUTIH (Pleurotus ostreatus) DAN KAYU MANIS (Cinnamomum burmannii) UNTUK MENURUNKAN KADAR KOLESTEROL Alfarros, Daffa Farhan; Ratnasari, Dewi; Djamaluddin, Agus
Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) Vol. 4 No. 2 (2020): Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Background: Cholesterol is fat contained in the bloodstream or body cells needed for the formation of cell walls and as a raw material for several hormones. If your cholesterol is above 240 mg / dl, you have a high risk of developing diseases such as heart attack or stroke. The best prevention for lowering cholesterol is to maintain a good diet. Objective: This study aims to make stable herbal meatballs from white oyster mushroom (Pleurotus ostreatus) and cinnamon (Cinnamomum burmannii) which is empirically useful for lowering cholesterol levels. Method: The research method used is action research using research instruments in the form of observation sheets and questionnaires. Herbal meatball preparations are made with the main ingredients of white oyster mushroom (Pleurotus ostreatus) and cinnamon (Cinnamomum burmannii) with the composition of F1 (200 grams; 0 grams), F2 (200 grams; 2.5 grams) and F2 (200 grams; 5 grams). Results: The results of the three-week organoleptic test of meatball preparations with cold storage did not show any changes in color, aroma, texture, taste and did not cause any signs of mold growth. Meanwhile, the room temperature storage only lasts for 2 days. Conclusion: The conclusion from this research is that the preferred herbal meatball preparation is the first formula and the preparation is stable in storage for 3 weeks at cold temperatures.

Co-Authors A.R., Sarah Shafira Abdullah, Tajuddin Abdulrohman, Ihsan Agus Nero Sofyan, Agus Nero Agusalim Juhari Agustin, Oki Ainil Mardiyah Alfarros, Daffa Farhan Andi Harmawati Novriani HS Andri Karin, Elsy Juni Andrianus, Lian Anggraeni, Efi Ani Kristianingsih Ani Margawati Ardiyanti, Yusi Arisanty, Arisanty Ariyani, Nurul Dwi Artati, Artati Asmawati Asmawati Asmawati asriawal, asriawal Astri, Merita Astuti, Eti Asyikin, Asyhari Ayu, Gustin Swastika Azzahra, Salsa Bila Putri Baso Amang, Baso Basri, Muhammad Yusran Bustan, Salman Matoaya Cahyati, Putri Cahyawan, Diawan Cansrina, Genita Chiara, Putri Cuandra, Fendy Daswi, Dwi Rachmawaty Dede Rosyada Dedi Saputra Dendi Ramdani Dewi Safitri Dewi, Vivian Nanny Lia Djamaluddin, Agus Djamaludin, Agus Djaman, Nurwati Djatnika Setiabudi Dwi Syah Fitra Ramadhan Eka Kurnia, Eka Ekaning Krisnawati Elvia Ivada Elwiddah, Minnah Epianawati, Epa Erba Rozalina Yuliyanti Eva Tuckyta Sari Sujatna Fitria Fitria Fitriani, Elies Giorgyna, Giorgyna Grafiyana, Gisella Arnis Gunawan, Muh. Arfandy Hadiana, Asep Id Hamzah Upu Hamzah, Muhammad Fadhil Handayani, Reti Puji Haque, Monalisa Fadhilah Harjanti , Agnes Isti Hasan Mihardja Helmiawati, Yusi Hendra Stevani Hidayana, Rizki Apriva Hilma Erliana Hutami, Thia Wanudyo I Ketut Suada IDA RAHMAWATI Ika Hermawati, Ika Ilham Jaya Intang, Nur Irayani, Surya Ismail Ibrahim Isnawati Isnawati Istianingsih Sastrodiharjo, Istianingsih Iwan Inrawan Wiratmadja Jayadinata, Egi Prastika Julianto, Tri Julita, Ranti Juventia, Soraya kalfin Kalfin Kamelia Gantrisia, Kamelia Kamilatunnaimah, Mutiara karmawan karmawan Kartika, Ayuk Khafifah, Khafifah Kibtiyah, Azzahro Krisniawati, Ekaning Kunmei, Li Kurnia, Elvira Dita Kustiawan, Roni La Ode Muhammad Anwar Laksito, Grida Saktian Lesmana , Hans Lia Maulia Indrayani Lia, Melda Lie, Tommy Louis, Kevin Lulu Eva Rakhmilla, Lulu Eva Lusi Mahbuubah, Nabiilatul Mahfudzah, Nur Arifah Marfu'ah, Nurul Marsah Rahmawati Utami Matondang, Zulfahmirda Maulia Isnaini Meitty Marisha, Meitty Mohammad Zen Rahfiludin Mubarak, Abdul Haris Mudyawati Kamaruddin Muhammad Asman Setiawan Muhammad Saleh muhammad Syahbudi, muhammad MUKRIMAH MUKRIMAH, MUKRIMAH Mutiara, Violita Siska Novitasari, Reta Nur Aliyah, Dwi Nuraini, Siti Sarah Nurani Alfiyyah, Zulfa Nurâ€™aeni, Nurâ€™aeni Nurisyah, Nurisyah Nurisyah, Nurisyah Nurisyah Pakadang, Sesilia Rante Pertamana, Ropia Pia, Pia Pratama, Ridho Priscillia, Priscillia Pujiarto, Pujiarto Putra, Risa Kota R. Rusli Rachmawati Daswi, Dwi Rafadillah, Dea Putri Rahayu, Amelia Putri Rahmad Nuthihar Rahman, Listhia Hardiati Rahmat Aziz Ramli Ramli Ratnah, St. Rely, Gilbert Rendi Saputra Riaman Riaman, Riaman Rianti, A.Elmi Ridha, Ridha Amelia Riyani, Retno Indra Rudi Rudi Ruswanto, Joko Sahrudi, Sahrudi Salasa, Alfrida Monica Salsabila, Dyas Salsabila, Haura Zahra SANDI KURNIAWAN Saputra, Jumadil Sari, Intan Wulan Sebastian, Darvan SEPTINA ALRIANINGRUM Septiwi, Rizki Eka Serang, Aditya Anugerah F Shevia, Shevia Sidiq, Fahmi Siska, Awenda Siswandari - Sitanaya, Rini Siti Nurhayati Sri Arini Winarti, Sri Arini Sri Hartini Steven, Andre Sugih Arijanto Sukarmin Sukarni Sukarni Sukono . sulistyaningtyas, farah Suparmi Suparmi Supriatna, Agus Susi Andriani, Susi Syaharani, Nur Aisyah Syamsuddin Syamsuddin Syarofah, Syarofah Tacbir Hendro Pudjiantoro Tarissa Tiswaya, Waway Triananinsi, Nurhidayat Wahdaniah Wahyudi Wahidah, Fatin Rohmah Nur Widayanti, Erna Desi Widyaprastuti, Hermin Winati, Dian Eska Yuliani, Suci Tri Yusria Yusrizal Yusrizal Zai, Immanuel Zainuddin, Zainuddin Zulfitri Aima

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