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All Journal Jurnal Pendidikan Teknologi dan Kejuruan PENDIDIKAN VOKASI:TEORI DAN PRAKTIK Jurnal Teknologi Pangan dan Hasil Pertanian Jurnal Technopreneur (JTech) JPP IPTEK (Jurnal Pengabdian dan Penerapan IPTEK) CARADDE: Jurnal Pengabdian Kepada Masyarakat Amerta Nutrition PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Review Pendidikan dan Pengajaran (JRPP) Jurnal Ilmiah Profesi Pendidikan Among : Jurnal Pengabdian Masyarakat Journal SAGO Gizi dan Kesehatan Da'watuna: Journal of Communication and Islamic Broadcasting Indo-MathEdu Intellectuals Journal Journal of Creative Student Research Journal of Artificial Intelligence and Digital Business Sinar Dunia: Jurnal Riset Sosial Humaniora dan Ilmu Pendidikan Jurnal Bintang Pendidikan Indonesia Lencana: Jurnal Inovasi Ilmu Pendidikan Jurnal Ilmiah Dan Karya Mahasiswa Jurnal Yudistira Mutiara: Jurnal Penelitian dan Karya Ilmiah Jurnal Arjuna : Publikasi Ilmu Pendidikan, Bahasa dan Matematika Student Research Journal 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 Da'watuna: Journal of Communication and Islamic Broadcasting Edukasi Elita : Jurnal Inovasi Pendidikan Harmoni Pendidikan: Jurnal Ilmu Pendidikan Journal of Community Service (Abdisci) MAXIMAL Garina
Ita Fatkhur Romadhoni
Universitas Negeri Surabaya
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Transportation Other

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Pembuatan Soft Cookies dengan Penambahan Puree Mbothe (Xanthosoma sagittifolium L) Muhammad Al Aziz Putra M; Niken Purwidiani; Sri Handajani; Ita Fatkhur Romadhoni
Journal of Creative Student Research Vol. 2 No. 3 (2024): Juni : Journal of Creative Student Research
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jcsr-politama.v2i3.3796

Abstract

Soft cookies with the addition of mbothe puree are cookies made from flour, eggs, powdered sugar, butter, and mbothe puree. This experiment aims to determine; 1) the results of sensory tests which include shape, color, aroma, taste, and texture; 2) the nutritional value contained, including carbohydrates, fat, protein, fiber and calcium; 3) the selling price of soft cookies with the addition of mbothe puree. This experimental study used a group randomized design with three treatments. From this experiment, researchers can control all external variables that affect the experimental process, data collection is carried out by observation through organoleptic tests including color, shape, aroma, texture, and taste. Data collection was carried out by 30 semi-trained panelists. The data analysis technique used anava, the results showed; 1) there is an effect of adding mbothe puree on taste, aroma and texture and no effect on color; 2) the best product is produced from the addition of 10% mbothe puree and its nutritional content includes 74.15% carbohydrates, 5.67% fat, 13.67% protein, 4.11% fiber and 63.80mg/100g calcium; 3) the selling price of soft cookies with the addition of mbothe puree is Rp. 20,962/100 grams.
Pengembangan Media Pembelajaran Video Animasi Powtoon pada Materi Telur Nia Rachmawati; Nugrahani Astuti; Mauren Gita Miranti; Ita Fatkhur Romadhoni
Jurnal Bintang Pendidikan Indonesia Vol. 1 No. 2 (2023): Mei: Jurnal Bintang Pendidikan Indonesia
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jubpi.v1i2.1341

Abstract

This research is development research that aims to find out: 1) the development of powtoon animation video learning media on egg material; 2) the feasibility of powtoon animation video learning media on egg material; and 2) students' responses to the powtoon animation video learning media on egg material. This study uses the 4D development method, but only up to the development stage. Data were obtained using validation sheets and questionnaires using a Likert scale. The validation sheet was assessed by an expert judgment which was tested with the Aiken V formula. The questionnaire sheet was assessed by students who then carried out a practicality test to see students' responses to learning media. Based on the results of the data analysis performed, the material validation results obtained an Aiken V value of 0.959. The media validation results obtained an Aiken V value of 0.954. Meanwhile, from the results of the student response questionnaire, they obtained a percentage value of 80.6% in the very practical category. This shows that the powtoon animation video learning media on egg material is feasible, very practical, and can be used in DDPK 2 learning egg material.
Sifat Organoleptik Madumongso Tape Ubi Ungu dengan Perbedaan Proporsi Tape Ketan Hitam dan Tape Ketan Putih Ardansyah Putra Hariyanto; Lilis Sulandari; Ita Fatkhur Romadhoni; Andika Kuncoro Widagdo
Jurnal Bintang Pendidikan Indonesia Vol. 2 No. 4 (2024): November : Jurnal Bintang Pendidikan Indonesia
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jubpi.v2i4.3238

Abstract

Madumongso in this research is a processed product made from purple sweet potato tape, black sticky rice tape, and white sticky rice tape which is processed by mixing supporting ingredients such as sugar, coconut milk and pandan using low heat. Round shape wrapped in plastic and crepe paper. Optimal organoleptic characteristics can increase consumer acceptance and the combination of these ingredients can increase the nutritional content of the product. The aim of this product is 1) to determine the organoleptic properties which include shape, color, taste, texture, 2) to determine the nutritional content of madumongso purple sweet potato tape with the difference in proportions of black sticky rice tape and white sticky rice tape. This type of research is experimental. The data collection technique used was observation through 5 training panelists and 25 semi-practice panelists who were assisted with assessment observation sheets 1-5. The independent variables in this research are purple sweet potato tape, black sticky rice tape and white sticky rice tape, the dependent variables in this research are shape, color, taste and texture, and the control variables in this research are the type of equipment, raw materials and manufacturing techniques. Data analysis in this study used one-way ANOVA. The results of this research show 1) there is no influence on color and texture, 2) there is an influence on shape, taste and level of liking for the purple sweet potato madumongso tape product.
Penerapan Hygiene dan Sanitasi pada Yulfia Catering di Mojoketo Ayu Rahmawati Dewi; Niken Purwidiani; Asrul Bahar; Ita Fatkhur Romadhoni
Jurnal Bintang Pendidikan Indonesia Vol. 2 No. 4 (2024): November : Jurnal Bintang Pendidikan Indonesia
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jubpi.v2i4.3290

Abstract

The research objective of this final assignment is to describe the implementation of hygiene, sanitation and catering at Yulfia Catering in Mojokerto. This research uses theories from experts who study the implementation of hygiene, sanitation and catering. The method used in this research is a qualitative method with a descriptive approach. This research uses more interview and documentation techniques to support a qualitative approach. This research uses many data collection techniques using interviews and documentation. The focus of this research is to determine the implementation of hygiene, sanitation and catering carried out at Yulfia Catering Mojokerto. The final results of this research indicate that Yulfia Catering in Mojokerto needs follow-up regarding an efficient work system in dealing with consumers during busy times. Because when orders are busy, hygiene and sanitation are sometimes ignored.
Pembuatan Kulit Wonton dengan Subtitusi Sari Bayam Hijau (Amarathus Hybridus L.) Adelia Devi Sherinovita; Niken Purwidiani; Any Sutiadiningsih; Ita Fatkhur Romadhoni
Jurnal Bintang Pendidikan Indonesia Vol. 2 No. 4 (2024): November : Jurnal Bintang Pendidikan Indonesia
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jubpi.v2i4.3336

Abstract

Wontons consist of skin and filling. Generally, wonton skin is made from wheat flour, oil, water and salt. In this research, wonton skin was made with different characteristics by replacing wheat flour with tangmien flour. The wheat flour in wonton skin can be replaced 100% with tangmien flour because it has fine and soft characteristics which make the wonton skin color more transparent white and have a flexible texture. One effort to increase nutritional value and appearance is by adding green spinach (amarathus hybridus l.) juice. Green spinach contains chlorophyll which can be used as a natural coloring in food processing. Green spinach is mixed with 20gr, 40gr and 60gr of tangmien flour which is useful for changing the color of the wonton skin so that it has different color variants. Research Objectives: 1) To determine the sensory quality of wonton skin which includes color, texture, aroma and taste; and 2) To determine the nutritional content which includes energy, carbohydrates, fiber, iron, and vitamins A, B, C. This research uses an experimental method. The data collection technique was carried out by observation using a questionnaire sheet in the form of an instrument with 30 panelists. The data analysis technique used was single ANOVA followed by Duncan's test. To determine the nutritional content (energy, carbohydrates, fiber, iron, and vitamins A, B, C) laboratory tests are carried out. The results of the research show: 1) There is an effect of substitution of green spinach juice on the sensory quality of color and no effect on the sensory quality of texture, aroma and taste; and 2) The nutritional content of the product is Energy 305.80 kcal/100g, Carbohydrates 38.60%, Fiber 3.80%, Iron 2.85 mg/100g, Vitamin A 98.65mg/100g, Vitamin B 4.15mg /100g, Vitamin C 8.10mg/100g. Keywords: , , ..
Penerapan Mesin Spiner Dan Penataan Managemen Untuk Peningkatkan Produksi Dan Kualitas Alen-Alen Di UMKM Alen-Alen Bendorejo, Pogalan Trenggalek Muhaji Muhaji; Rita Ismawati; Ita Fatkhur Romadhoni; Noor Rohmah Mayasari
Jurnal Abdisci Vol 1 No 1 (2023): Vol 1 No 1 Tahun 2023
Publisher : Ann Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62885/abdisci.v1i1.112

Abstract

Desa Bendorejo Kecamatan Pogalan Kabupaten Trenggalek merupakan sentra/pusat pembuat dan penjual alen-alen dan makanan khas Trenggalek. Alen-alen adalah makanan khas daerah Trenggalek yang bentuknya seperti cincin. Masyarakat Trenggalek menjadikan alen-alen sebagai camilan sehari-hari di kala musim hujan maupun musim panas sebagai teman minum kopi dan ada juga yang dijadikan pelengkap makan seperti krupuk. Permasalahan di IKM mitra (“RESTU IBU’’ dan “ANUGERAH”) adalah: (1) permasalahan aspek produksi, yakni rendahnya kualitas dan kuantitas produksi alen-alen disebabkan oleh proses penirisan minyak yang kurang maksimal, karena masih menggunakan alat peniris minyak seadanya sehingga hasilnya tidak optimal (kandungan minyak masih banyak dan mudah tengik) dan (2) permasalahan aspek manajemen yakni lemahnya pengelolaan manajemen UMKM pembuat alen-alen yang mencakup manajemen keuangan, manajemen produksi, manajemen sumber daya manusia dan manajemen pemasaran. Solusi yang ditawarkan untuk memecahkan permasalahan yang dialami oleh industri mitra adalah: 1) dibuatkan mesin spiner (peniris minyak) yang terbuat dari steanlis steel yang digerakkan oleh motor listrik dengan kecepatan putaran yang bisa diatur sesuai kebutuhan/tergantung jumlah dan jenis produk; 2) perbaikan manajemen yakni lemahnya pengelolaan manajemen UMKM pembuat alen-alen yang mencakup manajemen keuangan, manajemen produksi, manajemen sumber daya manusia dan manajemen pemasaran. Hasil pelaksanaan PKM-UMKN menunjukkan bawa mesin spiner yang telah dihasilkan dan dilaksanakan pengujian, hasilnya layak digunakan untuk penirisan minyak. Hasil uji lama penirisan menunjukkan bahwa dengan menggunakan spiner dengan penggerak motor listrik lebih cepat 12 kali jika dibandingkan dengan peniris tradisional, lebih cepat 4 kali jika dibandingkan dengan alat peniris yang digerakkan dinamo. Produksi penirisan menghasilkan 18 kg/jam, hal ini naik 4 kali jika dibandingkan dengan mesin penggerak dinamo dan naik 12 kali jika dibandingkan dengan peniris tradisional. Sedang dari hasil pelatihan dan pendapingan manajemen keuangan, manajemen produksi, manajemen sumber daya manusia dan manajemen pemasaran, menjukkan semua peserta mengikuti sangat antusias, dan 15% peserta pelatihan menyatan puas, 85% peserta pelatihan menyatan sangat puas terhadap pelaksanaan pelatihan.
Perbaikan Alat Pengukus dan Pengemasan Jumbrek untuk Meningkatkan Produktifitas dan Kualitas: Improvement of Jumbrek Steaming and Packaging Equipment to Increase Productivity and Quality Ismawati, Rita; Muhaji, Muhaji; Romadhoni, Ita Fatkhur
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 10 No. 3 (2025): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v10i3.8524

Abstract

Jumbrek is a traditional semi-moist cake from Paciran, Lamongan Regency, East Java. This traditional snack is made from a mixture of rice flour, coconut milk, and siwalan palm sugar syrup, combined in specific proportions and then stirred until homogeneous. The mixture is poured into trumpet-shaped molds made from siwalan leaves and steamed. Currently, the steaming process utilizes a pot equipped with a bamboo steamer. The existing equipment has several drawbacks: the steaming time is lengthy, the volume capacity is limited due to steam leakage from the loosely sealed lid, and the steamer is not sturdy. Repeated use causes the bamboo weave to deteriorate, leading to a risk of collapse. In addition to the inadequate steaming apparatus, another issue is the packaging, which consists of thin plastic that tears easily and lacks visual appeal. The implementation of this project involved several stages, including surveys, observations, interviews, collaboration with jumbrek-producing small and medium enterprises (SMEs), equipment design, manufacturing, assembly, functional testing, equipment delivery, guidance, and the application of new tools and product packaging. The outcomes of the project include a jumbrek steamer that meets the requirements of the SMEs, characterized by robust construction, practicality, increased strength, and improved hygiene. The new steamer can accommodate 140 units of jumbrek in 45 minutes, representing a three- to fourfold increase in productivity compared to the previous steamer, and enhanced packaging, consisting of durable, transparent, and aesthetically appealing bags made from thick plastic, measuring 30 cm by 32 cm, with an attractive design and labeling.
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.
Pengaruh Pengalaman Praktik Kerja Lapangan (PKL) dan Motivasi Bekerja terhadap Minat Berkarir di Hotel oleh Peserta Didik Jurusan Tata Boga di SMKN 2 Mojokerto Amelia, Avita Rahma; Miranti, Mauren Gita; Astuti, Nugrahani; Romadhoni, Ita Fatkhur
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.v10i1.3102

Abstract

Pendidikan kejuruan memainkan peran penting dalam mempersiapkan siswa memasuki dunia kerja. Terdapat dua faktor yang dapat menanamkan minat berkarir pada siswa, yaitu dengan memberikan kurikulum PKL dan membangun motivasi bekerja siswa. Tujuan penelitan ini untuk mengetahui: 1) pengaruh praktik kerja lapangan (PKL) terhadap minat berkarir peserta didik SMK tata boga di hotel. 2) pengaruh motivasi bekerja terhadap minat berkarir peserta didik SMK tata boga untuk berkarir di Hotel. 3) pengaruh pengalaman PKL dan motivasi bekerja terhadap minat berkarir peserta didik SMK tata boga untuk berkarir di hotel secara simultan. Teknik pengumpulan data pada penelitian ini menggunakan teknik purposive sampling dengan mempergunakan rumus Slovin, dengan toleransi kesalahan 10%. Metode analisis data pada studi ini yaitu regresi linier berganda. Hasil penelitian menunjukkan: 1) pengalaman PKL memiliki pengaruh positif terhadap minat berkarir di hotel, 2) motivasi bekerja berpengaruh positif terhadap minat berkarir di hotel, 3) pengalaman PKL dan motivasi bekerja berpengaruh positif terhadap Minat berkarir di hotel secara simultan. Kesimpulan dari penelitian ini adalah pengalaman PKL berkontribusi signifikan dalam membentuk minat karir siswa, motivasi bekerja juga berpengaruh signifikan untuk membentuk minat berkarir, kombinasi antara pengalaman PKL dan motivasi bekerja juga memberikan kontribusi signifikan pada minat siswa untuk berkarir di hotel, pada bidang F&B.
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.
Co-Authors Achmad Dafid Al Arif Adam Ardhul Jadid Rizki Dwi Putra Adelia Devi Sherinovita Adelia Devi Sherinovita Aisha Salsabilla Aisyah Aisyah Al Firah, Jihan Amelia, Avita Rahma Ananda Dwi Millenia Andika Kuncoro Widagdo Andika Kuncoro Widagdo Anis Nur Chabibah Any Sutiadiningsih Any Sutiyadiningsih Ardansyah Putra Hariyanto Ardansyah Putra Hariyanto Ardiningtyas, Cantika Shinta Ariningdyah, Friescha Asrul Bahar Asrul Bahar Ayu Rahmawati Dewi Ayu Rahmawati Dewi Ayu Sekar Nurani Azka, Ahmad Rozzaqol Bima Muhammad Pembayun Cantika Shinta Ardiningtyas Chairunnisa A.H.P, Vanya Choirul Anna Nur Afifah Dewi, Ila Huda Puspita Dewi, Nur Indah Rama Diandari Ridhaningrat Dias Kusuma Dewi Dindy Sinta Megasari Dony Perdana, Dony Dwi Apriliani Dwi Iriyani Dwi Kristiastuti Dwiki Rafi Irsandi Ervina Dewi Andriati Farah Hanan Asma’ Annisa Farkhan, M. Firdausy, Putri Ayu Fitrotul Laili Maulidiya Gadis Rizkynia Aisya Gilbert Laurent Hajar Alfina Alfadani Hening Kenya Shafirani I Wayan Sudarmayasa I Wayan Susila Ila Huda Ila Huda Puspita Dewi Irma Nurdiana Ismi Fadlilah Julia Rahmatiyasyafitri Habibah Kharis Novia Ramadhan Kholifatin Nur Faiza Kingkin Via Febrina Lestiyowati, Ayu Dwi Lilis Sulandari Lilis Sulandari lilis Sulandari Lucia Tri Pangesthi Lucia Tri Pangesthi Luthfiyah Nurlaela Marom, Alfiani Nailul Maulid Nabila Mauren Gita Miranti Mauren Gita Miranti Mayasari, Noor Rohmah Mein Kharnolis MEIN KHARNOLIS Miranti, Mauren Miranti, Mauren Gita Mochammad Herlanda Agung Mohammad Afriyan Anggadiotama Mufidzah, Aulita Amalia MUHAJI Muhaji Muhaji Muhaji Muhaji Muhammad Al Aziz Putra M Muhammad Kharis Fajar Mulyono, Rizqi Musyaffa Rafi Hidayat Myta Sabrina Wijayanti Nia Rachmawati Nia Rachmawati NIken Purwidiani Novitasari, Gian Nugrahani Astuti Nugrahani Astuti Nur, Mohamad Ocha Regita Maharani Onie Anjani Pangesthi , Lucia Tri Pangesthi, Lucia Tri Raharja, Kristian Triatmaja Rahayuningsih, Rizqi Utami Rani, Primasyita Putri Aisyah Ridho Fibriansyah Rita Ismawati Rizkiyah, Nurul Farikhatir Salsabila Rizka Ayu Sarjono Salsabilla, Adinda Maulita Santoso, Kirania Rosa Putri Sarah Khalisa Sari, Fitrotin Ni'ma Intan Satwika Arya Pratama Sefhia Kurnia Gracelia Shavira Nursifa Sri Handajani Sri Handajani Sri Handajani Susilawati, Endang Fauziyah Sutiadiningsing, Any Tri Rijanto Vanessa Melia Octaviany Vannessa Mae Putriyana Vanya Chairunnisa A.H.P Wardani, Anjani Puri Widagdo, Andika Kuncoro Yuliandari, Trianda Yurieta Deillena Riswanda