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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 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
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Sistem Analisis Laporan Keuangan Dan Prediksi Kinerja Keuangan PT Astra International Tbk Dengan Model ARIMA (Autoregressive Integrated Moving Average) Herwanto, Patah; Marliani, Nenda; Rosida, Rosida; Herdyansyah, Ridwan
Media Jurnal Informatika Vol 15, No 2 (2023): Media Jurnal Informatika
Publisher : Teknik Informatika Universitas Suryakancana Cianjur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35194/mji.v15i2.3755

Abstract

Penelitian ini bertujuan untuk melakukan analisis laporan keuangan dan prediksi kinerja keuangan PT Astra International Tbk dengan model ARIMA. Data yang digunakan adalah data keuangan PT Astra International Tbk dari tahun 2012 hingga 2021. Hasil prediksi menggunakan model ARIMA menunjukkan proyeksi Current Ratio (CR) sebesar 138,17, Debt to Equity Ratio (DER) sebesar 70,44, Return on Assets (ROA) sebesar 6,87%, dan Total Asset Turnover (TOA) sebesar 0,68. Evaluasi model prediksi dilakukan dengan menghitung nilai Mean Absolute Error (MAE), Root Mean Square Error (RMSE), dan Mean Absolute Percentage Error (MAPE). Hasil evaluasi menunjukkan bahwa model ARIMA memberikan prediksi yang cukup akurat untuk rasio keuangan CR, DER, dan TOA, namun kurang akurat untuk rasio keuangan ROA. Dalam pengukuran tingkat kesalahan prediksi, nilai MAE dan RMSE untuk semua rasio keuangan memiliki nilai yang rendah, sedangkan nilai MAPE menunjukkan kesalahan prediksi yang rendah hingga sedang. Secara keseluruhan, hasil penelitian ini menunjukkan bahwa model ARIMA dapat digunakan sebagai alat bantu dalam melakukan prediksi kinerja keuangan perusahaan. Namun, penelitian lebih lanjut dapat dilakukan dengan menggunakan model lain atau mengombinasikan beberapa model untuk meningkatkan akurasi prediksi kinerja keuangan perusahaan.
THE INFLUENCE OF VOLCANO ERUPTION EXPERIMENTS ON THE COGNITIVE DEVELOPMENT OF CHILDREN IN GROUP B1 IN TK AL-HIKMAH Rosida, Rosida; Fitri, Ruqoyyah
International Journal of Teaching and Learning Vol. 2 No. 7 (2024): JULI
Publisher : Adisam Publisher

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Abstract

This study aims to examine the impact of a volcanic eruption experiment on the cognitive development of early childhood students at TK Al-Hikmah Ketapang Banyuwangi. Using an experimental method with a One-Group Pretest-Posttest design, the sample consisted of 15 children from group B1. The results showed a significant increase in the children's cognitive abilities after the treatment. Before the treatment, most children were in the "Not Yet Developed" and "Starting to Develop" categories. After the treatment, there was a significant increase to the "Developing as Expected" and "Developing Very Well" categories. The Wilcoxon test indicated that this experiment positively influenced the children's cognitive development. Nature-based science learning not only enhances cognitive abilities but also motivation, social skills, and both physical and mental health of children. This method is effective in integrating direct experiences with the natural environment to prepare children for future challenges.
THE EFFECT OF BIG BOOK MEDIA ON INCREASING SPEAKING ABILITY AND SELF-CONFIDENCE IN EARLY CHILDREN Rosida, Rosida; Hasibuan, Rachma
International Journal of Teaching and Learning Vol. 2 No. 7 (2024): JULI
Publisher : Adisam Publisher

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Abstract

The aim of this research is to find out how much influence Big Book media has on improving speaking skills and self-confidence in young children. Research method design The research uses the Pre Experimental Design research type with the One Group Pre test and Post Test Design model. Where this research only uses one experimental group to measure the dependent variable (pre-test), then give a stimulus, and measure the dependent variable again (post-test), without any comparison group. The sample that will be used for research on the use of the Big Book is a total of 15 students out of 30 students in group A Kindergarten Al Hikmah Ketapang Banyuwangi. The research results are expected to show that there is a significant influence between the use of the Big Book on improving speaking skills and self-confidence in young children who are registered as group A students at Al Hikmah Kindergarten Ketapang Banyuwangi. Based on the findings of this research, it is recommended that early childhood teachers use Big Book media as an alternative in the learning process, in order to develop speaking skills and self-confidence in young children.
Description of Nurses' Knowledge and Experience In the Accuracy of Giving Triage Labels in the Emergency Room Tajuddin Khalid Hospital, City of Makassar Achmad, Viyan Septiyana; Rosida, Rosida; Rahmat, Rezqiqah Aulia; Apriani, Baiq Nurainun; Saputra, M. Khalid Fredy
International Journal of Health Sciences Vol. 2 No. 3 (2024): IJHS : International Journal of Health Sciences
Publisher : Asosiasi Guru dan Dosen Seluruh Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59585/ijhs.v2i3.431

Abstract

Victims with an emergency condition are a condition that can be life threatening and the patient needs immediate help. If treatment is not provided quickly and appropriately, the patient will experience disability or death. The characteristics of emergency room patients are patients who experience an emergency in terms of disruption of the airway, respiratory function, circulatory function, brain function and consciousness and patients who suffer from sudden illness (rapid onset). This condition requires immediate help if treatment is not carried out immediately. causing increased pain in the victim. The aim of this study is to determine the description of nurses' knowledge and experience regarding the accuracy of giving triage labels in hospitals. This research method the type of research used in this research is analytical descriptive with a cross sectional approach. The population in this study were emergency room nurses at Tajuddin Chalid Hospital. The sampling technique used was total sampling. With a total sample size of 25 respondents. The research instrument uses questionnaire questions as an interview guide and observation sheet to collect all data which is analyzed using SPSS. The results of this study explain that the most common characteristics for age were 14 respondents and for gender there were 19 respondents. The results of the bivariate test using the Spearman correlation test were obtained (p=value) = 0.000, which is smaller than the value α=0.05. Conclusion Work experience does not always influence nurses' knowledge about the accuracy of giving triage labels in the Emergency Room. However, there is a relationship between nurses' knowledge about triage labels and nurses' actions based on triage labels at Tajuddin Chalid Hospital.
Study of Addition Gelatin and Egg White on The Physicochemical and Organoleptic Characteristics of Sawo Kecik Marshmallows and Telang Flower and Determining The Storage Period Using The ESS Method ( Extended Storage Studies ) Alfiansyah, Romi Angga; Rosida, Rosida
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i3.455

Abstract

Marshmallow is a confectionery product that has a soft, chewy texture and is white. Problems with a texture that is less soft, less chewy, and less attractive color often arise when processing marshmallows. The addition of butterfly pea flowers can help improve the color, while the use of gelatin and egg whites can be an alternative to improve the texture of marshmallows. This research aimed to determine the best treatment combination between adding gelatin and egg whites to obtain sapodilla marshmallows and butterfly pea flowers with good treatment. This research used a Completely Randomized Design (CRD) with a factorial pattern, two factors, and two replications. Factor 1 is the addition of gelatin (8%; 10%; 12% w/w) and factor 2 is the addition of egg white (4%; 6%; 8% w/w). Data were analyzed using ANOVA and further DMRT tests at the 5% level. The treatment with the addition of 12% gelatin and the addition of 6% egg white was the best treatment which produced sapodilla marshmallows and butterfly pea flowers with characteristic water content values ​​of 47.962% ± 0.2942, ash content of 1.355% ± 0.1972, vitamin content of 16.340 mg/100 g ± 0.1556, reducing sugar content 9.595% ± 0.1768, Aw value 0.468% ± 0.0092, texture 3.975 N ± 0.0495 and organoleptic test color 3.60 (rather dislike), taste 4.04 (normal ), aroma 3.12 (somewhat dislike) and texture 6.12 (like) and antioxidant activity IC50 of 35.52 ppm and has a shelf life of 7 days.
Characteristics of Healthy Cornflakes (Study of the Proportion of Pre-Cooked White Corn Flour : Pre-Cooked Red Bean Flour and the Proportion of tapioca) Lihan Candra Asi, Sri Alam Syah; Rosida, Rosida; Wicaksono, Luqman Agung
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i3.484

Abstract

Flakes are a convenient type of food that can be developed to meet the body's nutritional needs. Cornflakes, which have a high starch content, can be combined with protein and fat from red beans and snakehead fish, as well as tapioca as a source of amylopectin that affects the texture of cornflakes. The purpose of this research is to determine the effect of the proportion of white corn flour to red bean flour and the proportion of tapioca. The Randomized Block Design (RBD) method was used with Factor I being the proportion of white corn flour to red bean flour (80:20, 75:25, and 70:30), and Factor II being different proportions of tapioca (5%, 10%, and 15%). The observational data were analyzed using ANOVA and followed by Duncan's test. The best treatment determination was carried out using the De Garmo method. The best cornflakes were obtained with a proportion of 70% pre-cooked white corn flour, 30% pre-cooked red bean flour, and 10% tapioca, resulting in a moisture content of 3.13%, ash content of 2.88%, protein content of 8.26%, carbohydrate content of 80.88%, fat content of 4.90%, starch content of 33.11%, rehydration capacity of 46.54%, and breaking strength of 15.25 N.
Characteristics of Instant Baby Porridge With a Pre-Cooked Flour Formulation (White Rice, Yellow Corn, Red Beans and Snakehead Fish) Aina, Untsa Qurrota; Rosida, Rosida
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i3.485

Abstract

Stunting prevention can be done by providing Complementary Foods (MP-ASI) to babies aged 6 months and above. Baby porridge is generally made from rice, to increase the nutritional content of instant baby porridge, yellow corn is substituted. Red beans and snakehead fish have high protein content to increase the nutrition of instant baby porridge. The pre-cooking process on flour needs to be done to increase water absorption and solubility in instant baby porridge products. The purpose of this study was to determine the effect of differences in pre-cooked flour formulations (white rice, yellow corn, red beans and snakehead fish) on the physicochemical and organoleptic characteristics of instant baby porridge. The study used a simple Completely Randomized Design (CRD) with one factor, with treatments P1, P2, P3, P4, P5 and P6. Data analysis using ANOVA and further testing of 5% DMRT was carried out if there was a significant difference. Instant baby porridge with pre-cooked flour formulation P3, with a water content of 3.66%, ash content of 2.91%, fat content of 11.88%, protein content of 21.64%, carbohydrate content of 59.88%, starch content of 28.41%, crude fiber content of 2.80%, bulk density of 0.49 g/ml, water absorption capacity of 222.75%, solubility of 28.88%, and organoleptic test of color 3.44 (neutral), aroma 3.36 (neutral), taste 3.64 (like), and texture 3.76 (like).
Effect of Sucrose Concentration on Microbiological, Physicochemical, Antioxidant Activity, and Organoleptic Characteristics of Salak Fruit Juice Beverage Fermented with Lactobacillus Plantarum InaCC B153 Pandanwangi, Aisyah Amelia; Rosida, Rosida; Sudiana, I Made; Napitupulu, Toga Pangihitan; Kanti, Atit
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i3.486

Abstract

Salak is a tropical fruit that has great potential to be made into a healthy fermented beverage. The carbohydrate content and bioactive compounds such as phenolics in salak provide benefits as a source of antioxidants. The fermentation process will produce a probiotic drink that is good for digestive health. The fermentation process involves Lactobacillus plantarum bacteria as probiotic agents. This study aims to determine the effect of sucrose concentration on the characteristics of salak fruit juice probiotic drinks. This study used a completely randomised design (CRD) factorial pattern with sucrose concentration factor (3%, 6%, 9% b/v). The data obtained were analysed using ANOVA followed by DMRT further test at the 5% level. The results showed a significant interaction (p≤0.05). Fermented salak fruit juice using 9% sucrose was the best treatment with characteristics of pH 3.80; total microbes 9.023 log CFU/ml; total acid 1,11%; total sugar 13,88%; viscosity 118,35 mPa.s; DPPH antioxidant activity 89.99%. The resulting organoleptic properties including colour, aroma, and taste, overall were 3.40 (moderately liked), 3.08 (moderately liked), 3.76 (moderately liked), and 3,48 (moderately liked).
CHARACTERISTICS OF JUWET FRUIT YOGHURT WITH THE ADDITION OF SKIM MILK AND LACTIC ACID BACTERIA STARTER Wirdayat, Wira; Rosida, Rosida; Anugerah Dany P
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i3.488

Abstract

In this study, the manufacture of juwet fruit yoghurt was studied with different treatments of adding skim milk and lactic acid bacteria starter. Yogurt is a processed milk product made through bacterial fermentation. Yogurt is known as a good source of protein, calcium, and probiotics, which can support digestive health and the immune system. Juwet fruit has a high antioxidant and vitamin C content so that juwet fruit has interesting potential to be made into yoghurt. Skim milk is used to utilize high lactose and protein so that the growth of lactic acid bacteria can grow optimally. Lactic acid bacteria are used for preservation, providing texture, and adding flavor to yoghurt drinks. The purpose of this study was to determine the addition of skim milk and lactic acid bacteria starter on the physicochemical, microbiological, and organoleptic characteristics of juwet yoghurt. This study used a Completely Randomized Design (CRD) factorial pattern consisting of two factors. Factor 1 addition of skim milk (5%, 7%, 9%). Factor 2 addition of starter (5%, 7%, 9%). Each treatment was repeated three times. The data obtained were analyzed using analysis of variance (ANOVA). If there is a significant difference between treatments, it is continued with the Duncan test (DMRT) and organoleptic test using the Scoring test with 25 trained panelists. The treatment of adding 9% skim milk and 9% starter was the best treatment that produced juwet yoghurt with a protein content of 2.1% ± 0.036, total titratable acid 2.1% ± 0.1, total soluble solids 22.7ºBrix ± 1.53, total lactic acid bacteria 10.5 log CFU/ml ± 0.023, pH 3.7 ± 0.058, antioxidants 34.0% ± 0.117, viscosity 6.8% ± 0.058, Vitamin C 5.8 ± 0.3, and organoleptic tests of color 2.88 (rather like), taste 3.24 (rather like), aroma 2.68 (rather like), texture 3.76 (like).
Physicochemical and Organoleptic Properties of Milkfish Bonggolan (Study Proportion of Fish Meat : Sago Flour and Addition of Sodium tripolyposphate) Amaliyah, Nur Azzatul; Rosida, Rosida; Priyanto, Anugerah Dany
Journal of Tropical Agricultural Engineering and Biosystems - Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol. 12 No. 2 (2024): August 2024
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jkptb.2024.012.02.03

Abstract

Bonggolan is a fish product from the Sidayu, Gresik Regency. Bonggolan is made from a mixture of tapioca flour, fish meat, such as payus fish and spices. Bonggolan has a chewy texture with a savory taste and has a special aroma from fish. Bonggolan has a hard texture when consumed in cold condition. This change causes a decrease in consumer preference. In this study, learned about making bonggolan from milkfish meat, sago flour, and sodium tripolyposphate (STPP). The purpose of the study is to determine the effect of the proportion of fish meat : sago flour and the addition of STPP on the physicochemical and organoleptic properties of milkfish bonggolan. This study used a factorial Completely Randomized Design (CRD) with two factors. The first factor is the proportion of fish meat : sago flour (60 : 40, 50 : 50, 40 : 60). The second factor is the addition of STPP (0.0, 0.1, 0.2%). Data was analyzed using ANOVA level 5%. If there was a difference, the process continues with the DMRT Test 5%. The results of the study is the proportion of fish meat : sago flour (60 : 40) and the addition of 0.2% STPP was the milkfish bonggolan with the optimal treatment. In this treatment obtained a water content of 51.55%, ash content of 2.67%, protein content of 7.66%, fat content of 2.15%, hardness of 199.87 gf, springiness of 11.33 mm, and organoleptic tests showed the value of color 3.96 (neutral), aroma 4.24 (like), taste 4.08 (like), and texture 4.28 (like).
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 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 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 Siti Juleha, Siti Siti Nur Azizah, Siti 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