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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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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).
Effect of the Addition of Egg White and Maltodextrin on the Characteristics of Dayak Onion Powder (Eleutherine palmifolia) by Foam Mat Drying Method Rosda, Sabila; 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.v8i3.511

Abstract

Dayak onion is a plant that has antioxidant content and chemical components that can be used as spices, flavor enhancers, fragrances, and food preservatives whose use is limited. Dayak onions that are easily damaged are processed into powder to make them more durable. The manufacture of powder products is carried out using the foam mat drying method with the addition of foaming agent, namely egg white, and foam stabilizer, namely maltodextrin. This study aims to determine the effect of the addition of egg whites and maltodextrin on the physicochemical and organoleptic characteristics of Dayak onion powder by the foam mat drying method. This study used a two-factor Complete Random Design (CRD) with three replicates. The observation data was processed using ANOVA at a confidence level of 5%, if there is a significant influence, a further DMRT test of 5% is carried out. The results showed that there was a significant interaction between the addition of egg white and maltodextrin in different moisture content, phenol content, and solubility. The best treatment was obtained with the addition of 8% egg white and 15% maltodextrin with 7.32% moisture content; 2.11% ash content; 51.08% antioxidant activity; 3.37 mg GAE/g phenol content; 46.65% solubility; 54.03 L; 21.00 a*; 11.43 b*; and color hedonic score 3.96 (quite red); aroma hedonic score 3.36 (slightly scented of Dayak onions); texture hedonic score 2.92 (slightly rough); 0.01% flavonoid content; and 9.35 ppm anthocyanin content.
The Characteristics of Tortilla Chips Made from Proportions of White Corn Flour and Tapioca, and NaHCO3 Addition Balqis Rosalinda; Rosida, Rosida; Putra, Andre Yusuf Trisna
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 1 (2025)
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.v9i1.603

Abstract

Tortilla chips are snacks with thin and crispy characteristics made from the main ingredient of corn flour. This study used white corn flour, tapioca flour, and NaHCO3. In this study, white corn flour was used as the main ingredient for making tortilla chips, tapioca flour was used as a binder, and sodium bicarbonate was used to add texture. The purpose of this study was to determine the effect of the proportion of white corn flour: tapioca flour, and the addition of NaHCO3 on the characteristics of tortilla chips and to obtain the best treatment based on good physical, chemical, and organoleptic properties, and preferred by panelists. The design of this study was a Completely Randomized Design (CRD) with two factors, namely the proportion of white corn flour: tapioca flour (90:10, 80:20, 70:30) and the addition of sodium bicarbonate (0.2%, 0.4%, 0.6%). The best treatment was tortilla chips with a proportion of white corn flour: tapioca flour (70:10) with the addition of sodium bicarbonate (0.2%). The treatment resulted in a moisture content of 8.89%, ash content of 6.00%, protein content of 11.02%, lipid content of 4.64%, starch content of 60.40%, amylose content of 12.25%, amylopectin content of 48.15%; and the average organoleptic results showed a color preference score of 3.76 (like); aroma 3.84 (like); taste 4.16 (like); and texture 3.88 (like), total dietary fiber content of 4.71%, and calcium content of 493.85 mg/100g. Contribution to Sustainable Development Goals (SDGs):Goal 2: Zero HungerGoal 3: Good Health and Well-beingGoal 8: Decent Work and Economic GrowthGoal 12: Responsible Consumption and ProductionGoal 17: Partnerships for the Goals
Physicochemical and Sensory Characteristics of Kecombrang (Etlingera elatior) Flower Leather (The Study of Type and Concentration of Hydrocolloids Treatment) Nugroho, Satrio Ari; Rosida Rosida; Rahmawati Rahmawati
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 1 (2025)
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.v9i1.620

Abstract

Flower leather is a processed food product made primarily from flowers as the main ingredient. It is a thin, sheet-like product with a distinctive consistency and taste, depending on the type of raw material used. The addition of various types of hydrocolloids is carried out to improve the texture of flower leather. Other ingredients used include granulated sugar and citric acid. The method used was a Completely Randomized Design (CRD) with a factorial pattern, where Factor I was the type of hydrocolloid (carrageenan, gum arabic, and CMC), and Factor II was the hydrocolloid concentration (0.3%, 0.6%, 0.9%). The obtained data were analyzed using ANOVA, followed by the DMRT post hoc test at a 5% significance level. The results showed a significant interaction (p<0.05). Flower leather with the addition of carrageenan at a concentration of 0.9% is the best treatment with the characteristics of water content 7.99%, water activity 0.5, yield 27.05%, pH 4.84, crude fiber content 2.32%, and tensile strength 2.781 N. The resulting of organoleptic properties, including color, aroma, taste, texture, and overall preference, were rated at 4.2 (like), 3.4 (somewhat like), 3.08 (somewhat like), 3.44 (somewhat like), and 3.28 (somewhat like).
Physicochemical and Organoleptic Characteristics of Purple Corn (Zea mays L.) Extract Ice Cream: The Effect of Skim Milk and CMC Addition Rahmati, Firdaus; Rosida, Rosida; Munarko, Hadi
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 1 (2025)
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.v9i1.627

Abstract

Ice cream is a popular frozen dessert widely consumed due to its creamy texture and delicious taste. However, the growing demand for healthier and functional foods has encouraged the development of ice cream formulations incorporating natural ingredients with health benefits. Purple corn (Zea mays L.) is a rich source of anthocyanins, which act as powerful antioxidants. This study aims to investigate the effect of skim milk and Carboxymethyl Cellulose (CMC) on the physicochemical and organoleptic properties of purple corn extract ice cream. A completely randomized factorial design was used with two factors: skim milk levels (10%, 15%, 20%) and CMC levels (0.1%, 0.2%, 0.3%). The results showed that increasing. Skim milk levels improved overrun, texture, and consumer acceptability, while CMC enhanced viscosity and melting resistance. The combination of 20% skim milk and 0.3% CMC yielded the best overall quality, with high protein content, stable overrun, improved texture, and enhanced antioxidant properties. These findings highlight the potential of purple corn extract as a functional ingredient in ice cream production, offering nutritional benefits and natural anthocyanin pigments. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero Hunger SDG 2: Good Health and Well-Being SDG 9: Industry, Innovation, and InfrastructureSDG 15: Responsible Consumption and Production
Perlindungan Hukum Pelayanan Sampah Terhadap Masyarakat Pembayar Retribusi di Kota Ternate Rosida, Rosida; Alauddin, Rusdin; Rosyidi, Irham
Khairun Law Journal Volume 3 Issue 2, March 2020
Publisher : Faculty of Law, Khairun University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/klj.v3i2.2892

Abstract

Perda nomor 1 tahun 2013 tentang Persampahan, Perda nomor 11 tahun 2011 tentang Retribusi dan Perda nomor 4 tahun 2016 tentang Bantuan Hukum untuk orang miskin dan Perwali nomor 41.A tahun 2017 tentang petunjuk pelaksana Perda nomor 4 tahun 2016 belum tersosialiasi secara maksimal, sehingga proses sampah ialah pengumpulan, pengangkutan dan pemusnahan. Selain itu, pemberian layanan persampahan untuk mengankut sampah warga masih di anggap belum merata karena pemberian layanan sampah dan ketersediaan fasilitas sarana parasana sampah di masing-masing kelurahan belum merata serta tidak adanya tempat pengaduan layanan di kantor kelurahan. Pelayanan dan pengelolaan sampah masih perlu peningkatan, terutama ketersediaan fasilitas sarana dan prasarana pengelolaan sampah yang terbatas serta lemahnya peran pemerintah dengan kurangnya sosialisasi perda Persampahan dan Perda Bantuan Hukum untuk orang miskin serta minimnya kesadaran masyarakat untuk pengelolaan sampah. Belum adanya tempat pengaduan di masing-masing kelurahan untuk menyampaikan aduan tentang pelayanan sampah. Selaian itu ketersediaan jumlah fasilitas operasional dan satgas (Mobil dan karyawan) pelayanan sampah masih sangat terbatas sehingga mempengaruhi waktu jam kerja pelayanan.
Faktor-Faktor yang Menjadi Alasan Nasabah Menabung di PT. Bank Syariah Indonesia KCP Kotabaru Muhdar, Muhdar; Rosida, Rosida
Jurnal Disrupsi Bisnis Vol. 6 No. 1 (2023): [Januari-Februari] Jurnal Disrupsi Bisnis
Publisher : Prodi Manajemen, Fakultas Ekonomi, Universitas Pamulang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32493/drb.v6i1.21329

Abstract

Seiring dengan meningkatnya literasi dan inklusi keuangan perbankan syariah, animo masyarakat terhadap perbankan syariah semakin tinggi. Penelitian ini bertujuan untuk mengkaji faktor - faktor yang menjadi alasan nasabah menabung di PT. Bank Syariah Indonesia KCP Kotabaru. Metode penelitian yang digunakan adalah deskriptif kualitatif dengan menggunakan teknik pengambilan data observasi dan wawancara mendalam. Sedangkan teknik analisis data menggunakan analisis Miles & Huberman dan analisis Faktor (Istijanto OEI). Dari penelitian ini didapatkan hasil ada 7 faktor yang menjadi alasan nasabah menabung di Bank Syariah Indonesia KCP Kotabaru yaitu, Faktor Produk (Product) 70%, Faktor Proses (Proces) 24%, Faktor Harga (Price) 22%, Faktor Promosi (Promotion) 21%, Faktor SDM (People) 11%, Faktor Tempat (Place) 4% dan Faktor Bukti Fisik (Phisycal Avidance) 1%.
School Culture and Teacher Performance: A Comprehensive Review Through a Modeling Approach (Systematic Literature Review) Rosida, Rosida; Wiyono, Bambang Budi; Ubaidillah, Aan Fardani
Al Qalam: Jurnal Ilmiah Keagamaan dan Kemasyarakatan Vol. 19, No. 6 : Al Qalam (November 2025)
Publisher : Sekolah Tinggi Ilmu Al-Qur'an (STIQ) Amuntai Kalimantan Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35931/aq.v19i6.5681

Abstract

This study aims to analyze the role of school culture in improving teacher performance through a Systematic Literature Review (SLR) approach to twenty relevant scientific articles from the past ten years. The results of the analysis indicate that a positive school culture, characterized by the values of religiosity, integrity, mutual cooperation, and strong transformational leadership, can create a conducive work environment and increase teacher motivation, commitment, and professionalism. Other factors such as effective communication and professional development through regular training have also been shown to contribute to improved teacher performance. However, the results also reveal a significant gap, namely the lack of comprehensive integration between school culture and institutional policies systematically to support sustainable teacher performance improvement. Furthermore, there is little research exploring the challenges of implementing school culture in the context of inclusive schools or areas with limited resources. Therefore, further empirical and contextual studies are needed to formulate operational strategies to strengthen school culture oriented towards improving teacher performance and the overall quality of education.
Efektivitas Terapi Aktivitas Kelompok terhadap Peningkatan Kemandirian Lansia Ariyanti, Sri; Rasyid, Djusmadi; Rosida, Rosida
Barongko: Jurnal Ilmu Kesehatan Vol. 4 No. 1 (2025): Barongko : Jurnal Ilmu Kesehatan (November)
Publisher : Asosiasi Guru dan Dosen Seluruh Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59585/bajik.v4i1.900

Abstract

Decreased physical and psychological abilities in the elderly often lead to a decreased level of independence in performing daily activities. Group activity therapy (GAT) is a nursing intervention aimed at improving the social, psychological, and independence abilities of the elderly through collaborative activities. This study aimed to determine the effectiveness of group activity therapy in increasing the independence of the elderly. The study used a quasi-experimental design with a pre-test, post-test, one-group design. The population in this study was all elderly people in nursing homes, with a sample of 30 people selected using a purposive sampling technique. The instrument used was an independence observation sheet based on the Katz Index of Independence in Activities of Daily Living (ADL). Data analysis used the Wilcoxon Signed Rank Test. The results showed a significant difference between the level of independence before and after group activity therapy (p = 0.000 < 0.05). Conclusion: Group activity therapy is effective in increasing the independence of the elderly. This intervention is recommended as a routine activity program in nursing homes and community settings.
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