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All Journal Jurnal Teknologi Dan Industri Pangan Maslahah : Jurnal Hukum Islam dan Perbankan Syariah Jurnal Pelita Pendidikan Agrointek Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Teknologi Pertanian agriTECH Biology, Medicine, & Natural Product Chemistry Jurnal Sains dan Teknologi Pangan Jurnal Al-Khitabah Jurnal Ilmiah Universitas Batanghari Jambi JURNAL ILMIAH MATEMATIKA DAN TERAPAN EKONOMIS : Journal of Economics and Business JCES (Journal of Character Education Society) Al Qalam: Jurnal Ilmiah Keagamaan dan Kemasyarakatan Khairun Law Journal Jurnal Kolaboratif Sains Food Science and Technology Journal (Foodscitech) JPSI (Journal of Public Sector Innovations) Jurnal Pengabdian Masyarakat Sains Indonesia (Indonesian Journal Of Science Community Services) JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Mandalika Mathematics and Educations Journal Food ScienTech Journal Jurnal Sistem Komputer dan Informatika (JSON) Jurnal Pengabdian kepada Masyarakat Nusantara Medfarm: Jurnal Farmasi dan Kesehatan Jurnal Disrupsi Bisnis Media Jurnal Informatika Kontigensi: Jurnal Ilmiah Manajemen Journal Peqguruang: Conference Series KHAIRUN LAW JOURNAL AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Lentera Perawat Mestaka: Jurnal Pengabdian Kepada Masyarakat Indonesian Chimica Letters Sospendis: Jurnal Sosiologi Pendidikan dan Pendidikan IPS Jurnal Pengabdian Kolaborasi dan Inovasi IPTEKS APLIKATIF: Journal of Research Trends in Social Sciences and Humanities Wiratani : Jurnal Ilmiah Agribisnis Sahabat Sosial: Jurnal Pengabdian Masyarakat Barongko : Jurnal Ilmu Kesehatan International Journal of Health Sciences Journal International Journal of Teaching and Learning (INJOTEL) Proceedings Series of Educational Studies JIMAD : Jurnal Ilmiah Multidisiplin Management and Business Progress Economic Development Progress Perilaku dan Promosi Kesehatan: Indonesian Journal of Health Promotion and Behavior

Rosida Rosida

Departemen Teknologi Pangan Fakultas Teknologi Industri, Universitas Pembangunan Nasional ”Veteran” Jawa Timur

Author-ID : 364315

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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The Characteristics of Crackers Made from Formulation of Wheat and Modified Water Yam Flour Rosida, Rosida; Susiloningsih, Enny Karti Basuki
Food Science and Technology Journal (Foodscitech) Vol 3 No 1 (2020)
Publisher : Universitas Dr Soetomo

The previous study showed that combination of wheat flour (70%) and modified water yam flour (30%) produced crackers which had the best characteristics. In this research, the effect of formulation of wheat and three kind of modified water yam flour on Resistant Starch (RS) content and Glycaemic index of the crackers were studied. Modified water yam flour was made from purple, white, and yellow ones which had been treated by three cycles autoclaving-cooling process. The native water yam flour, without treatment with autoclaving, were used as comparison. The result showed that sample crackers had higher resistant starch (1.67 -3.65%) and dietary fiber (16.65 -18.41%) content, compared to standard crackers from wheat flour. Furthermore, the crackers from modified yam flour with white water had the lowest GI (34.13) comparing with other crackers. So it could be developed as functional food for preventing diabetes mellitus or other digestive tract disrupter.

The Characteristics of Crackers Made from Formulation of Wheat and Modified Water Yam Flour Rosida, Rosida; Susiloningsih, Enny Karti Basuki
Food Science and Technology Journal (Foodscitech) Vol. 3 No. 1 (2020)
Publisher : Universitas Dr Soetomo

EVALUASI NILAI GIZI TEPUNG PRA-MASAK PISANG TANDUK DAN PISANG RAJA NANGKA [Nutritional Evaluation of Pre-cooked “Tanduk” and “Raja Nangka” Plantain flour] . Rosida; Dedin Finatsiyatull Rosida
Jurnal Teknologi dan Industri Pangan Vol. 22 No. 2 (2011): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (284.4 KB)

This research dealt with the nutritional evaluation of pre-cooked plantain flour in experimental Wistar rats to evaluate physical and chemical properties of the digesta of rats as well as glucose and cholesterol content of their blood. Pre-cooked plantain flour was made of 2 types of plantain, Tanduk plantain (Musa corniculata) and Raja Nangka plantain (Musa paradisiacalLinn) which have been heated and cooled under 3 conditions (boiling-cooling, steaming-cooling, and baking-cooling, prior to drying and milling. It was found that both pre-cooked plantain flours have high resistant starch content (6.38-11.40%). Nutritional evaluation of rats for 20 days treatment revealed that pre-cooked plantain flour diets have no effect on the volume, weight, water content, and pH of the digesta and glucose content of the blood serum. But these diets increase the concentration of acetic acid, propionic acid and butyric acid of the digesta and decrease cholesterol content of the blood serum, especially Tanduk plantain pre-cooked flour made from Tanduk plantain after boiling and cooling, hence it has good effects on the colonic microbiota.

Pengembangan produk yoghurt sinbiotik uwi ungu (Dioscorea alata var purpurea) sebagai pangan fungsional Rosida Rosida; Sintha Soraya Santi
AGROINTEK Vol 15, No 3 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i3.6161

Purple water yam had good prospect to be developed as functioonal food because it had high dietary fiber, inulin, antocyanin and antioxidant compunds. The aim of this research was to determine the physicochemical and sensoric characteristics of synbiotic yoghurt from cow’s milk and purple water yam extract using Lactobacillus bulgaricus, Streptococcus thermophilus and Bifidobacterium bifidum. This research used This research used Completely Randomized Design with factorial pattern which was consisted of 2 factors and 2 replications. Factor 1 is the proportion of cow’s milk : purple water yam extract (50:50, 40:60, and 30:70) and Factor 2 is concentration of Lactic acid bacteria (3%, 4% and 5%). ANOVA was employed to analyze the data. If there was asignificant diffence, it should be followed by Duncan’s Multiple Range Test (DMRT) at a significance level α=0.05. The result revelaed that the best treatment was the proportion milk: water yam extract (40:60) and 5% starter LAB, which produced synbiotic yoghurt with lactic acid bacteria total of 9.42 Log CFU/ml, lactic acid total 1.98%, dietary fiber content 3.85%. This synbiotic yoghurt had average hedonic score of taste 2.75, color 3.25, smell 3.50, texture 2.85, which means it was preferred by the pannels

Pemanfaatan Pekarangan sebagai Upaya Peningkatan Ketahanan Pangan Aliefman Hakim; Ellend Putri Kurnia; Nurul Lasmini; Ade Nusa Putra Dinata; Idmayanti Idmayanti; Irawanti Irawanti; Rosida Rosida; Rosmini Rosmini; Nurul Sakina
Jurnal Pengabdian Masyarakat Sains Indonesia Vol. 3 No. 1 (2021)
Publisher : Universitas Mataram

Telaga Baru A is one of the area located in Telaga Bertong Village, Taliwang District, West Sumbawa Regency, West Nusa Tenggara Province, which had not used the house yard to improve the community's economy and national food security. One of the applicable steps that can be applied to optimize the yards of residents is the "Sustainable Food Homes" program. The Sustainable Food House program was a program of community service and empowerment in the local village in optimizing the house yard by planting organic vegetable seeds using the verticulture method. The verticulture method was a technique of cultivating plants vertically, so that planting was carried out in stages. The stages of the verticulture method were preparation of tools and materials, seeding, filling the soil in polybags, transferring seeds, and monitoring which was carried out in the morning and during the day. The vegetable seeds used include cabbage seeds, mustard greens, chilies, lettuce, celery, purple eggplant, fresh eggplant, water spinach, onions and spinach. To support plant growth and productivity, composting and application of compost to plant seeds was also carried out in this service activity. The result of implementing the Sustainable Food House and making compost was the improvement of the skills of the local people, so they were able to continue the program with village officials and achieve the goals they want to achieve.Keywords: Vegetable Seeds, Home Yard, Compost, Verticulture

Kajian Konsentrasi Bakteri Asam Laktat dan Lama Fermentasi pada Pembuatan Tepung Pati Singkong Asam Rosida Armanto; Anita Sawitri Nurasih
agriTECH Vol 28, No 3 (2008)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The aim of this research was to study the influenc e of lactic acid bacteria (Lactobacillus plantarum) concentration andfermentation time on physical and chemical properties of sour cassava starch flour. This research used a Completely Randomized Design with factorial pattern (two factors). The first factor was the concentration of lactic acid bacteria (0 %, 1 %, 2 %, and 3 %), and the second factor was the fermentation time (0, 3, 6 and 9 days). The best treatment was the combination of concentration of lactic acid bacteria 9 % and 9 days of fermentation. This sour cassava starch flour had 19,6 % flour yield, 0.44 % total acid, 1.984 cps viscosity, 3.88 sour smell score and 276.3 % developing volume of bread. The addition of lactic acid bacteria could shorten fermentation time and produce sour cassava starch flour that had similar properties with the natural one.ABSTRAKTujuan penelitian ini adalah untuk mempelajari pengaruh konsentrasi bakteri asam laktat (Lactobacillus plantarum)dan lama fermentasi terhadap sifat fisika dan kimia pati singkong asam. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial dengan 2 faktor (dengan 2 kali ulangan). Faktor I adalah konsentrasi bakteri asam laktat (0 %, 1 %, 2 %, dan 3 % v/b) dan faktor II adalah lama fermentasi (3, 6, 9, dan 12 hari). Hasil terbaik diperoleh pada kombinasi perlakuan konsentrasi bakteri asam laktat 3 % dan lama fermentasi selama 9 hari. Tepung pati singkong asam yang dihasilkan mempunyai rendemen 19,6 %, total asam 0,44%, viskositas 1,984 cps, skor bau asam 3,88 dan volume pengembangan roti 276,3 %. Penambahan bakteri asam laktat dapat mempersingkat waktu fermentasi dan diperoleh tepung dengan sifat yang sama dengan pati singkong asam dari fermentasi alami.

ANALISIS FAKTOR KESULITAN BELAJAR SISWA PADA MATERI POKOK SISTEM EKSKRESI MANUSIA KELAS XI MIA SMA NEGERI 16 MEDAN Rahmayani Rahmayani; Masdiana Sinambela; Rosida Rosida
Jurnal Pelita Pendidikan Vol 5, No 2 (2017): Jurnal Pelita Pendidikan
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jpp.v5i2.8415

The objective of this research is to know the student’s learning difficulties in the material of SystemHuman's Excretion from indicator aspects and factors students learning difficulties on the System Human'sExcretion class XI MIA in SMA Negeri 16 Medan year learning 2016/2017. The research design used is descriptivequantitative. Samples was taken by Purposive Sampling which amounts 80 students. Data colletion techniquesused were test and questionnaire. The results of research showed that students were categorized as incomplete.Presentation of student learning difficulties on aspects of learning indicators that are indicators-1 of 52.81% in thecategory of very high difficulty, in indicator-2 of 55.41% in the very high difficulty category, in indicator -3 of 64% inthe category of very high difficulty, in indicator-4 of 52.25% in the category of very high difficulty, in indicator-5 of40.625% in high difficulty category, on indicator-6 of 50.41% is in the category of very high difficulty. The factorsthat cause student learning difficulties in studying the subject matter of human excretion system are health,student attention, interest, motivation, learning standard, subject matter, parent and school atmosphere,intelligence, teacher teaching method and media.Keywords: factor learning difficulties, learning Indicators, learning difficulties

HUBUNGAN MOTIVASI BELAJAR SISWA DENGAN HASIL BELAJAR BIOLOGI PADA MATERI POKOK SISTEM EKSKRESI MANUSIA KELAS XI MIA SMA NEGERI 16 MEDAN Inne Leomora A Sinaga; Masdiana Sinambela; Rosida Rosida
Jurnal Pelita Pendidikan Vol 5, No 2 (2017): Jurnal Pelita Pendidikan
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jpp.v5i2.7543

Program Penelitian ini bertujuan untuk mengetahui Hubungan Motivasi Belajar Siswa dengan HasilBelajar Biologi pada Materi Pokok Sistem Ekskresi Manusia Kelas XI MIA SMA Negeri 16 Medan TahunPembelajaran 2016/2017. Populasi dalam penelitian ini adalah seluruh siswa XI MIA SMA Negeri 16 Medanyang berjumlah 152orang dan sampel penelitian ini adalah seluruh kelas XI MIA yang berjumlah 152 orangdengan cara teknik sempling total. Pengumpulan data yang digunakan adalah dengan menggunakan angketberstruktur dengan 4 option sebanyak 25 butir dan tes dengan 5 option sebanyak 25 soal. Teknik analisa yangdigunakan adalah korelasi produk moment. Dari hasil perhitungan diperoleh rhitung= 0,47 dan indeksdeterminasi (I) = 22%, yang berarti terdapat hubungan yang positif antara motivasi belajar siswa dengan hasilbelajar biologi pada materi pokok sistem ekskresi manusia di kelas XI MIA SMA negeri 16 Medan tahunpembelajaran 2016/2017. Dari pengujian hipotesis diperoleh thitung=6,56, sedangkan ttabel =1,98, berarti thitung >ttabel (6.56 > 1,98) pada taraf signifikan 5% atau alpha 0,05. Jadi dapat disimpulkan bahwa hipotesis alternatifyang menyatakan ada hubungan yang positif dan signifikan antara motivasi belajar siswa dengan hasil belajarbiologi pada materi pokok sistem ekskresi manusia kelas XI MIA SMA negeri 16 Medan tahun pembelajaran2016/2017 dapat diterima.Kata Kunci : Motivasi Belajar, Hasil Belajar Biologi, Materi Pokok Sistem Ekskresi Manusia

KONSTRUKSI PEMBERITAAN KONFLIK ETNIS ROHINGYA (Analisis Framing Robert Entman pada Harian Sindo Makassar Edisi September 2017) Arifuddin Tike; Rosida Rosida
Jurnal Al-Khitabah Vol 4 No 2 (2018)
Publisher : Jurnal Al-Khitabah

Show Abstract | Download Original | Original Source | Check in Google Scholar

Penelitian ini bertujuan untuk mengetahui framing Harian Sindo Makassar dalam memberitakan konflik etnis Rohingya edisi September 2017, melalui pendekatan analisis framing model Robert Entman. Penelitian ini juga untuk mengetahui pesan dakwah yang terkandung pada pemberitaan konflik etnis Rohingya di Harian Sindo Makassar edisi September 2017.Penelitian ini merupakan analisis teks media yang bersifat deskriptif kualitatif, dengan menggunakan model analisis framing Robert Entman. Teknik pengumpulan data dalam penelitian ini menggunakan analisis dokumen dan pustaka. Teknik analisis data dilakukan dalam empat tahap analisis framing Robert Entman, yaitu define problem, diagnose causes, moral evaluation, dan treatment recommendation. Hasil penelitian ini menunjukkan bahwa Harian Sindo dalam pemberitaannya cenderung menonjolkan tindakan ekstremisme dan pelanggaran HAM yang dilakukan oleh militer Myanmar terhadap etnis Rohingya di Rakhine. Tujuan pembingkaian yang dilakukan oleh Harian Sindo adalah untuk mendorong agar masyarakat internasional khususnya masyarakat Indonesia untuk bekerja sama mengatasi krisis kemanusiaan akibat aksi pembersihan etnis yang dilakukan oleh militer Myanmar. Hasil penelitian ini juga mengandung pesan-pesan dakwah, yaitu kepemimpinan harus tegas, adil, dan bijaksana, saling tolong-menolong antar umat bertetangga, dan membela yang Haq dan melawan yang batil (amar ma’ruf nahi mungkar).Implikasi dari penelitian ini adalah dapat memberikan kontribusi dalam memperkaya khazanah peneliti media, khususnya yang berkaitan dengan penelitian analisis framing. Selain itu, penelitian ini dapat bermanfaat kepada masyarakat secara umum untuk lebih aktif dan selektif memilih berita untuk dibaca, dan secara khusus kepada insan media pemberitaan agar mampu menghasilkan berita-berita yang layak untuk dibaca dan tidak hanya menjadi bahan bacaan, namun mampu menjadi pelajaran bagi pembacanya.

CHEMICAL AND SENSORY CHARACTERISTIC OF SORGHUM (Sorghum bicolor) TAPAI WITH TRADITIONAL PACKAGING Andre Yusuf Trisna Putra; Rosida Rosida; Khoirul Azmir
Food ScienTech Journal Vol 1, No 2 (2019)
Publisher : University of Sultan Ageng Tirtayasa

Tapai is one of the traditional food from Java island. Nowadays, traditional food is being ignored by people. Conserving traditional foods are needed. Processing into a variety of foods that has good nutrition can make traditional food exist. Sorghum (Sorghum bicolor)is a good source of carbohydrates, fibers, phenolic compounds, and antioxidant. However, it has not been fully utilized. Bitter taste, sandy texture and unpleasant aroma in sorghum cause people do not like. Therefore, this study aimed to develop tapai from sorghum. This study will focus on the evaluation of starch content, pH, acidity content, sugar content and sensory evaluation tapai made from varieties of sorghum and types of natural packaging. The method used in this study was the experimental method using a completely randomized factorial design consisting of two factors, variable of sorghum (white, red and brown sorghum) and types of natural packaging (banana leaf, pandanus leaf, and guava leaf) with two replications. Duncan's multiple range tests were performed with a 5% significance for statistical analysis. Results revealed that the highest starch content was 27,4% in tapai from brown sorghum with banana leaf packaging. Regarding sugar content, tapai from brown sorghum with banana leaf packaging had the highest result. Whereas, based on sensory evaluation, tapai from white sorghum with banana leaf packaging was the most favored by panelists.

Co-Authors Aan Fardani Ubaidillah Abdul Hadid Abdurahman, R. Nur Achmad, Viyan Septiyana Ade Nusa Putra Dinata Afriani, Resa Try Afrilia, Dea Agnis Pondineka Ria Aditama Ahmad Zikri, Rizal Aina, Untsa Qurrota Ainun Jariyah Alfiansyah, Romi Angga Aliefman Hakim Amaliyah, Nur Azzatul Andara, Aulia Andarini, Sonja Andre Yusuf Trisna Putra Andreani, Mesi anggreini, riski ayu Anita Sawitri Nurasih Anugerah Dany P Anugerah Dany Priyanto, Anugerah Dany Apriani, Baiq Nurainun Aprillia Hadi, Anas Tasya Arafah, Andi Asrafiani Arfah, Andi Arianto, Steven Arifuddin Tike Aripa, Lusyana Asrianto, Asrianto Astin Nur Hanifah Atit Kanti Aulia R, Rezqiqah Ayu, Riski Balqis Rosalinda Bambang Budi Wiyono Basri Basri Bayuningrum, Pratiwi Cahyanti, Diana Chandra Rahmadi Dedin Finatsiyatul Rosida Dedin Finatsiyatull Rosida Denok Risky Ayu , Paramita Dewi Parwati Dewi Riskha Nurmalasari Dila, Gita Rachma Dinata, Ade Nusa Putra Djunaedi Djunaedi Dunggio, Abdul Rivai Saleh Ekawati, Nur Ellend Putri Kurnia Enny Karti Basuki Susiloningsih Ervan, Ervan Exda Hanung Lidiana Fadilah Fadilah, Fadilah Farabi, Fadilah Al Febiaocti, Rizka Yolanda Febrianti, Nur Hadi Barru Hakam Fajar Siddiq Hadi Munarko Hariani, Reni Harnanda, Melinda Indah Herdyansyah, Ridwan Herwanto, Patah Hilal Mahmud I Made Sudiana I. I. Purwanti Idmayanti Idmayanti Idmayanti, Idmayanti Idris Idris Imanuella, Johanna Inne Leomora A Sinaga Irawanti Irawanti Irawanti Irawanti, Irawanti Irmawaty, Irmawaty Jaya, A I Jaya, Rachmad Joni Siahaan K, Hairuddin Khoirul Azmir Kurnia, Ellend Putri Kurniawati Kurniawati La Ode, Muhamad Taufik Lailatul Husna Lasmini, Nurul Latif, Sarifudin Andi Leli, Leli Lestari, Dila Lestari, Fajar Indah lidia fitri, lidia Lihan Candra Asi, Sri Alam Syah Lilis Banowati Luqman Agung Wicaksono Mahoklory, Serly Sani Mahyudin Mahyudin Mais Ilsan, Mais Malaha, Naomi Manurung, Carnelius Ricardo Marlinauli Manurung, Ruth Marsela , P Marsela Maryam, Riskianti Astuti Masdiana Sinambela Matheus Lasarus Malaikosa, Yes Mazaya El-Maula, Ghitsna Merliana, merliana MIFTAKHUL JANNAH Muhamad Agus Maryanto Muhammad Sarjan Muhammad Turhan Yani Muhammad, Wardah Nabila Muhdar Muhdar, Muhdar Muslimah, Yeny Andrea Mustiningsih Naimah, Rifngatun Nainggolan, Benhart Napitupulu, Toga Pangihitan Nata, Edwin Triadi Nenda Marliani Ningsih, Ratih Sari Norman Norman Nugroho, Satrio Ari Nurahman Nuraida, Selvi Nurhaedah Nurhaedah Nurin Rochayati Nurul Lasmini Nurul Sakina Nurul Sakina, Nurul Nurzaman, Irfansyah Putra Pandanwangi, Aisyah Amelia Pannyiwi, Rahmat Pella, Yosin Herloheti Pitaloka, Dela Pratama, Ergi Saputra Puspa, Sonia Kumuda Putra, Andre Yusuf Trisna Putra, AYT Putri, Shinta Rachma Hasibuan Rahakbauw, Grenny Zovianny Rahmat, Rezqiqah Aulia Rahmati, Firdaus Rahmawati Rahmawati Rahmawati, Agustini Liviana Dwi Rahmayani Rahmayani Ramadani, Elsa Firliana Ramli, Rachmad Rasmita, Dina Rasyid, Djusmadi Ratulangi, Jeane Irene Levy Reffita, Lea Ingne Rian, Muhammad Rianti, Ririn Dwi Rihi, Pryati Rina Ratianingsih Rino Vanchapo, Antonius Rosa Riya Rosda, Sabila Rosdiana Rosdiana Rosmini Rosmini Rosyid, Arif Abdul Rosyidi, Irham Ruqoyyah Fitri Rusdin Alauddin Rusnita, Rusnita Saad, Rahmiyani Sabriana, Riska Sahman, Sahman Sahviya, Sahviya Saidun Umar, Muhammad Saputra, M. Khalid Fredy Sari Arie Lestari Sarofa, Ulya Sarofa Sarwoto Sarwoto, Sarwoto Sa’diah, Khalimatul Selviah, Indah Sembiring, Rinawati Serli, Serli Setyaningsih, Rahayu Setyowati, Lisus Sintha Soraya Santi Sipriyadi Siti Juleha, Siti Siti Nur Azizah, Siti Siti Nur Azizah, Siti Nur Sitti Rahbiah Busaeri Sri Ariyanti Sri Winarti Suminar, Saka Supriatin Supriatin, Supriatin Suradi Suradi Syaputra, Ramadhan Sya’dullah, Achmad Taqwa Taqwa Thalib, Kiki Uniatri Tituk Diah Widjantie Tukiman Tukiman Ulya Sarofa Urifah, Dewi Wahyudianti, Ni Luh Gede Sri Wahyuni, Ria Wirdayat, Wira Wisma Sari, Sinta Yanindra, Yuriko Titan Yulis, Dian Meiliani Yusrotul, Yosi Zaenal Zaenal, Zaenal Zhorif, Muhammad Naufal

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