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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 AcTion: Aceh Nutrition Journal Diksa : Jurnal Pendidikan Bahasa dan Sastra Indonesia Khadimul Ummah Journal of Social Dedication 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 Bimbingan dan Konseling Borneo Indonesian Journal of Data and Science Jurnal Sains Kesehatan Nusantara Science and Technology Proceedings Jurnal Mandala Pengabdian Masyarakat Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) International Journal of Business, Economics, and Social Development Journal of Experimental and Clinical Pharmacy (JECP) Golden Ratio of Mapping Idea and Literature Format Jurnal Pengabdian Kefarmasian Pedagogy : Jurnal Pendidikan Matematika 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 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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Author-ID : 358517

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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.

FORMULASI TISU BASAH BAWANG MERAH (Allium Cepa var. Ascalonicum) DENGAN MINYAK ADAS (Oleum Foeniculum Vulgare) SEBAGAI KOMPRES DEMAM ALAMI Nurani Alfiyyah, Zulfa; Ratnasari, Dewi; Helmiawati, Yusi
Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) Vol. 4 No. 1 (2020): Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Background: Fever is a condition where the body temperature is above normal which is above 38°C. Fever can be relieved by synthetic medicine and traditional medicine, one of the medicinal plants that can be used in traditional medicine to control fever is red onion (Allium Cepa var. Ascalonicum). Objective: The purpose of the study is to make wet tissue from red onoin (Allium Cepa var. Ascalonicum) with fennel oil (Oleum Foeniculum Vulgare) as an instant or ready-to-use fever compress containing natural ingredients. Method: This research uses action research method to use research instruments in the form of observation sheets and a questionnaire test preferences. The preparation is made with a composition between red onion: fennel oil (12: 1, 12: 2, 12: 3). Results: Shows the results of a wet tissue preparation that is durable and stable for 3 weeks of storage at room temperature 20°C-25°C by organoleptic test with the proposiation formula most preferred by respondents is formula 3 with the addition of 3 ml of fennel oil which is 84% aroma and 88% color. Conclusion: Wet wipes are stable in storage for 3 weeks at room temperature and the most preferred preparation by the public is the third formula with the addition of fennel oil as much as 3 ml.

PEMBUATAN SEDIAAN SERBUK INSTAN DAUN SIRSAK (Annona muricata L.) DIKOMBINASIKAN DENGAN SARI BUAH NANAS (Ananas comosus L.) UNTUK MENCEGAH PENINGKATAN KADAR ASAM URAT Yuliani, Suci Tri; Putra, Risa Kota; Ratnasari, Dewi
Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) Vol. 4 No. 1 (2020): Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Purpose: This study aims to determine how to make instant powder formulation of soursop leaves (Annona muricata L.) combined with pineapple juice (Ananas comosus L.) which is beneficial for health. Methods: This research uses action research method. The research instruments used were observation sheets and questionnaires. The preparations were made by comparing the soursop leaf extract formulation and pineapple juice (F1, 125ml: 375ml; F2, 250ml: 250ml and F3, 375ml: 125ml) and added 200gr of sugar each. Results: The study showed that the instant powder formulation that was successfully prepared with the best results was the F3 formulation with a ratio of 375 ml of soursop leaf extract, 125 ml of nans fruit juice, and 200 g of sugar. Organoleptic observations of instant powder preparations were stable in storage for three weeks. Conclusion: The second sample F3 instant powder formulation was preferred and accepted by the public because of the better color due to the more precise heating temperature of the manufacturing process.

PEMBUATAN DAN UJI ORGANOLEPTIK SERBUK INSTAN MENTIMUN (Cucumis sativus L.) SEBAGAI ANTIHIPERTENSI DAN PENAMBAHAN JERUK NIPIS SEBAGAI RASA KHAS (Citrus aurantifolia) Anggraeni, Efi; Djamaluddin, Agus; Ratnasari, Dewi
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. Hypertension or high blood pressure cannot be considered a mild disease. Not only does it reduce the quality of life, but it can be life threatening to sufferers. There are two therapies for hypertension, namely pharmacological and non-pharmacological. Non-pharmacological treatment can be done with traditional medicines in Indonesia that can be used as an alternative treatment for hypertension, namely cucumber and can be combined with lime as a refreshing taste. Then an instant powder preparation from cucumber and lime is made. Purposes. This study aims to determine how to make instant preparations from cucumber and lime as natural anti-hypertension, and to determine the stability and to test the level of preference for the preparations made. Research methods. This study used an action research method in the form of a single treatment arranged in a completely randomized design (CRD). Single treatment was the dose of lime which consisted of 3 levels, namely sample A = addition of 3 ml of lime, sample B = addition of 6 ml of lime, sample C = addition of lime 9 ml. Result. In organoleptic testing all preparations can last for three weeks at room temperature (20?-25?C) then in the hedonic test or preference test sample C the most preferred is 70.8% of the 20 panelists. Conclusion. The addition of lime to each sample affected the taste and the amount of preparation produced differently.

PERSEPSI MASYARAKAT TERHADAP PENGOBATAN TRADISIONAL BERDASARKAN PERBEDAAN JENIS KELAMIN Djamaluddin, Agus; Putra, Risa Kota; Ratnasari, Dewi
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: People in Indonesia, especially people who reside in Purwakarta Regency have been to generation, have used traditional ingredients as an alternative treatment, and lately increasingly rampant products made from herbs on the market. These traditional medicine users include various circles ranging from children to adults. The rise of the use of traditional medicines in the community, is not in line with available data on who is the highest consumer and how it seems to their health. Aims: Explore public perceptions related to traditional medicine based on sex differences. Method: The method used in this study is an explanatory associative. The research subjects were the people of Purwakarta Regency, West Java Province, which amounted to 137 people. Sampling is done using the conditional sampling method. Research instruments change observation sheets. Results: The results showed that of the 137 respondents had the knowledge and the interests of traditional medicine (enough: 58.3%), believing traditional medicine had the potential to be developed as a health effort (strong: 61.5%), believing in health treatment efforts can heal (Enough: 52.6%), believe that traditional medical practice facilities have not been standardized (enough: 54.3%). Conclusion: The group of women's respondents compared to men's groups has a lower perception of the potential development of traditional medicine, having a lower level of trust in the healing ability of traditional medicine, has a higher level of trust that traditional treatment has not been standardized, but relatively has the same perception Knowledge and Interest for traditional medicine.

FORMULASI LULUR EKSTRAK DAUN JAMBU BIJI (Psidium Guajava) DAN BERAS KETAN HITAM (Oryza Sativa L Indica) DENGAN AROMA BUNGA MELATI (Jasminum Sambac) UNTUK PERAWATAN KULIT Lusi; Djamaludin, Agus; Ratnasari, Dewi
Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) Vol. 7 No. 1 (2023): Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51873/jhhs.v7i1.223

Latar Belakang: Krim lulur merupakan sediaan kosmetik yang digunakan untuk perawatan kulit, salah satu bahan alami yang dapat dijadikan krim lulur adalah ekstrak daun jambu biji dan beras ketan hitam, yang keduanya memiliki kandungan antioksidan yang baik untuk kulit. Tujuan Penelitian: Membuat sediaan krim lulur dari daun jambu biji dan beras ketan hitam dengan aroma bunga melati untuk perawatan kulit. Metode: Metode penelitian yang digunakan yaitu tindakan (action research), pengujian sediaan meliputi uji organoleptik, uji kesukaan, dan uji pH. Sediaan dibuat dengan mencampurkan ekstrak daun jambu biji dan serbuk beras ketan hitam dengan tambahan minyak bunga melati kemudian dibuat campuran yang homogen, dan dikemas dengan pot plastik. Hasil: Menunjukan hasil sediaan krim lulur dari ekstrak daun jambu biji dan beras ketan hitam dengan aroma bunga melati yang stabil dan tahan selama 3 minggu Simpulan: Sediaan krim lulur stabil dalam suhu ruang selama 3 minggu dan memenuhi persyaratan pH untuk kulit

ANALISIS UJI KESUKAAN TEH HERBAL AKAR KAYU KUNING (ARCANGELISIA FLAVA (L.) MERR) DENGAN PENAMBAHAN DAUN STEVIA (STEVIA REBAUDIANA) SEBAGAI PEMANIS ALAMI UNTUK MEMELIHARA PENDERITA DIABETES Rahman, Listhia Hardiati; Ratnasari, Dewi; Handayani, Reti Puji
Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) Vol. 7 No. 1 (2023): Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51873/jhhs.v7i1.229

Latar belakang: Diabetes melitus (DM) yang ditandai dengan adanya peningkatan nilai kadar glukosa dalam darah menjadi masalah kesehatan di Indonesia. Selain pengobatan melalui obat sintetik, penderita diabetes diketahui melakukan terapi menggunakan tanaman herbal. Akar kayu kuning adalah salah satu tanaman herbal yang dikenal sebagai antidiabetes. Namun, akar kayu kuning belum banyak dimanfaatkan karena sediaannya yang sulit ditemukan dan rasa yang pahit. Tujuan penelitian: untuk mengetahui tingkat rasa, warna, dan aroma pada teh herbal akar kayu kuning (Arcangelisia flava (L.) Merr) dengan penambahan daun stevia (Stevia rebaudiana) sebagai pemanis alami untuk penderita diabetes. Metode penelitian: Penelitian dilakukan dengan cara eksperimental menggunakan 50 panelis. Metode analisis statistik deskriptif yang digunakan untuk menganalisis data dengan cara mendeskripsikan data yang telah terkumpul. Hasil: Hasil uji kesukaan menunjukkan bahwa formulasi 2 lebih disukai dari segi warna (40 panelis), rasa (38 panelis), dan aroma (26 panelis) dibandingkan dengan formula 1 dan 3. Simpulan: Berdasarkan hasil tersebut dapat disimpulkan bahwa panelis lebih menyukai formula 2.

KANDUNGAN METABOLIT SEKUNDER HERBA SIRIH CINA SEGAR DAN SIMPLISIA HERBA SIRIH CINA (Peperomia pellucida) DENGAN METODE INFUSA Putra, Risa Kota; Tarissa; Ratnasari, Dewi
Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) Vol. 7 No. 2 (2023): Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51873/jhhs.v7i2.259

Latar Belakang: Kandungan metabolit sekunder dalam suatu tumbuhan dapat dipengaruhi oleh banyak faktor, baik faktor intenal maupun eksternal tumbuhan tersebut. Ada senyawa metabolit sekunder yang teridentifikasi pada keadaan segar, namun ada juga senyawa metabolit sekunder justru akan teridentifikasi ketika sudah dalam bentuk simplisia atau dikeringkan. Tujuan Penelitian: Penelitian ini bertujuan menentukan kandungan metabolit sekunder antara herba sirih cina segar dengan simplisia herba sirih cina yang dikeringkan pada suhu 40oC kemudian diekstraksi dengan cara infusa. Metode: Sirih Cina diuji kandungan metabolit sekundernya dengan menggunakan herba sirih cina segar dan simplisia herba sirih cina kemudian diekstraksi dengan metode infusa lalu diidentifikasi kandungan metabolit sekundernya. Hasil Penelitian. Hasil Skrining Fitokimia dengan metode Infusa sampel kering menunjukan bahwa ekstrak Sirih Cina mengandung Alkaloid, Flavonoid, Tanin dan Saponin, sementara pada herba sirih segar mengandung Alkaloid, Tanin, Saponin. Simpulan: Flavonoid pada sirih cina hanya teridentifikasi apabila herba sirih cinanya dikeringkan terlebih dahulu.

UJI STABILITAS TEH HERBAL AKAR KAYU KUNING (ARCANGELISIA FLAVA(L.) MERR) DENGAN PENAMBAHAN DAUN STEVIA (STEVIA REBAUDIANA) SEBAGAI PEMANIS ALAMI UNTUK MEMELIHARA PENDERITA DIABETES Handayani, Reti Puji; Rahman, Listhia Hardiati; Ratnasari, Dewi
Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) Vol. 8 No. 1 (2024): Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51873/jhhs.v8i1.276

Latar belakang: Hasil inovasi produk teh herbal agar aman untuk dikonsumsi tentunya harus diuji terlebih dahulu. Salahsatu uji yang dilakukan adalah uji stabilitas. Uji stabilitas merupakan salah satu parameter kualitas yang dilakukan untuk mengetahui kemampuan suatu produk makanan atau minuman untuk bertahan dalam batas spesifikasi yang ditetapkan sepanjang periode penyimpanan sehingga masih layak untuk dikonsumsi. Tujuan penelitian: Penelitian ini bertujuan untuk menguji kestabilan teh herbal kayu kuning selama penyimpanan pada temperatur ruang. Metode penelitian: Teh herbal disimpan pada temperatur ruang selama 90 hari, kemudian setiap hari dicek nilai pH, sifat organoleptis, homogenitas dan jamur. Hasil: Sedian teh herbal mempunyai pH 7, rasa manis, berbau bunga melati, air seduhan berwarna kuning kecoklatan, homogen serta tidak ditumbuhi jamur selama 90 hari masa penyimpanan pada temperature ruang. Simpulan: Sediaan teh herbal stabil selama penyimpanan 90 hari pada temperatur ruang.

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 Anggraeni, Efi Ani Kristianingsih Ani Margawati Ardiyanti, Yusi Arisanty, Arisanty Ariyani, Nurul Dwi 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 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 Epianawati, Epa Erba Rozalina Yuliyanti Eva Tuckyta Sari Sujatna Fitria Fitria Fitriani, Elies 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 Iwan Inrawan Wiratmadja Jayadinata, Egi Prastika Julianto, Tri Julita, Ranti Juventia, Soraya kalfin Kalfin Kamelia Gantrisia, Kamelia karmawan karmawan Kartika, Ayuk Khafifah, Khafifah Kibtiyah, Azzahro Krisniawati, Ekaning Kunmei, Li Kurnia, Elvira Dita La Ode Muhammad Anwar Laksito, Grida Saktian Lesmana , Hans Lia, Melda 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 Saleh muhammad Syahbudi, muhammad MUKRIMAH MUKRIMAH, MUKRIMAH Mutiara, Violita Siska Novitasari, Reta Nur Aliyah, Dwi Nuraini, Siti Sarah Nurani Alfiyyah, Zulfa Nurisyah, Nurisyah Nurisyah, Nurisyah Nurisyah Pakadang, Sesilia Rante Pertamana, Ropia Pia, Pia 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. Rendi Saputra Riaman Riaman, Riaman Rianti, A.Elmi Ridha, Ridha Amelia Riyani, Retno Indra Rudi Rudi Salasa, Alfrida Monica Salsabila, Dyas Salsabila, Haura Zahra SANDI KURNIAWAN Sari, Intan Wulan Sebastian, Darvan SEPTINA ALRIANINGRUM Septiwi, Rizki Eka Serang, Aditya Anugerah F Setiawan Jumain, Muhammad Asman Sidiq, Fahmi Siska, Awenda Siswandari - Sitanaya, Rini Siti Nurhayati Sri Arini Winarti, Sri Arini Sri Hartini 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 Widayanti, Erna Desi Widyaprastuti, Hermin Winati, Dian Eska Yuliani, Suci Tri Yusrizal Yusrizal Zainuddin, Zainuddin Zulfitri Aima

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