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All Journal International Journal of Public Health Science (IJPHS) Jurnal Akuakultur Indonesia Efisiensi : Kajian Ilmu Administrasi BERKALA FISIKA Jurnal Inovasi Pendidikan Berkala Ilmiah Pendidikan Biologi (BioEdu) Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Journal of Education and Learning (EduLearn) Abdimas Jurnal Kompetensi Teknik Jurnal Bahan Alam Terbarukan Jurnal Penelitian Pendidikan Kreano, Jurnal Matematika Kreatif-Inovatif Rekayasa: Jurnal Penerapan Teknologi dan Pembelajaran Teknobuga : Jurnal Teknologi Busana dan Boga SIGMA: Jurnal Pendidikan Matematika DERIVATIF BERITA BIOLOGI Jurnal Akuatika Indonesia Al-Jabar : Jurnal Pendidikan Matematika Food Science and Culinary Education Journal JURNAL KEPEMIMPINAN DAN PENGURUSAN SEKOLAH Jurnal Obsesi: Jurnal Pendidikan Anak Usia Dini SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS) Journals of Ners Community Ensiklopedia of Journal Humaniora JAE (Jurnal Akuntansi dan Ekonomi) Social, Humanities, and Educational Studies (SHEs): Conference Series JURNAL PENDIDIKAN MIPA Dedikasi: Jurnal Pengabdian Masyarakat Indonesian Journal of Pharmaceutical and Clinical Research Journal of Applied Science, Engineering, Technology, and Education Journal of Research and Educational Research Evaluation Cakrawala Repositori Imwi Jurnal Syntax Imperatif : Jurnal Ilmu Sosial dan Pendidikan Jurnal Ilmiah Publika Jurnal Pendidikan dan Pengabdian (JP2V) Early Childhood Research and Practice Jurnal Dedikasi Jurnal Litbang Provinsi Jawa Tengah Forum Bisnis dan Kewirausahaan Sinar Sang Surya: Jurnal Pusat Pengabdian kepada Masyarakat International Journal of Economy, Education and Entrepreneurship (IJE3) Jurnal Abdimas ADPI Sosial Dan Humaniora Kognitif: Jurnal Riset HOTS Pendidikan Matematika Jurnal Progress Administrasi Publik (JPAP) Journal of Public Health Education Jurnal Minfo Polgan (JMP) International Journal of Research Innovation and Entrepreneurship Jurnal Akuntansi, Ekonomi dan Manajemen Bisnis International Journal of Social Science, Education, Communication and Economics Pedagogy : Jurnal Pendidikan Matematika Chemistry Education Review Business Perspective Journal Formosa Journal of Applied Sciences (FJAS) Prosiding Sesiomadika Formosa Journal of Sustainable Research (FJSR) Jurnal Pengabdian Mandiri Devotion: Journal Corner of Community Service Jurnal Sosial dan Humanis Sains Jurnal Pengabdian Masyarakat Bhinneka TAUJIHAT: Jurnal Bimbingan Konseling Islam Profit: Jurnal Manajemen, Bisnis dan Akuntansi International Journal of Science and Environment Inkubis: Jurnal Ekonomi dan Bisnis Jurnal Indonesia Sosial Sains Jurnal Ruaya : Jurnal Penelitian dan Kajian Ilmu Perikanan dan Kelautan Jurnal Ekonomi, Teknologi dan Bisnis Wawasan : Jurnal Ilmu Manajemen, Ekonomi dan Kewirausahaan Teknovokasi : Jurnal Pengabdian Masyarakat Jurnal Pendidikan Terapan Seminar Nasional Hasil Penelitian LP2M UNM Mutiara: Multidiciplinary Scientifict Journal Journal of Vocational, Informatics and Computer Education International Journal of Education, Language, Literature, Arts, Culture, and Social Humanities Jurnal Medika Nusantara Jurnal Kesehatan Pertiwi Jurnal Sipakatau Obat: Jurnal Riset Ilmu Farmasi dan Kesehatan Journal of Management, Economic, and Financial Jurnal Hasil-Hasil Pengabdian dan Pemberdayaan Masyarakat (JHP2M) Jurnal Keperawatan PPNI Jawa Barat Jurnal MediaTIK International Journal Of Health And Social Behavior International Journal of Educational Evaluation and Policy Analysis Moral : Jurnal Kajian Pendidikan Islam Issues in Mathematics Educations (IMED) Food Science and Culinary Education Journal
Rosidah Rosidah
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KEWIRAUSAHAAN DI PERGURUAN TINGGI MENYIAPKAN ENTREPRENEUR UNGGUL Margunani, Margunani; Hidayah, Isti; Rosidah, Rosidah
Rekayasa : Jurnal Penerapan Teknologi dan Pembelajaran Vol 13, No 1 (2015): Juli 2015
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/rekayasa.v13i1.5599

Abstract

Product or service Wira New Business (WUB) generated the students have the advantage of science and technology. Independent entrepreneurs from universities that produce the products / services can be developed through the science and technology-based business consulting to experts, research and laboratories on campus. Readiness is integrated and holistic childbirth entrepreneurs from universities, superior, has a broader and more adaptative insight. Entrepreneurship lecture testruktur, entrepreneurial practices chance divasilitasi Entrepreneurship Student Creativity Program (PKM-K) through a grant to try to try. Student Entrepreneurial Program (PMW) which provide more opportunities, where students who tried because of limited funds got very soft loan (without interest). Useful for students to practice managing capital / funding from outside to study the production, trade, repay, and so on.
PENDAMPINGAN PERSIAPAN KERJA BAGI MAHASISWA TINGKAT AKHIR VOKASI KAMPUS WATES DI MASA ADAPTASI KEBIASAAN BARU Wisataone, Voettie; Rosidah, Rosidah; Sasmita Wijayanti, Nadia; Hanafi, Mochamad
Jurnal Abdimas Adpi Sosial dan Humaniora Vol. 2 No. 3 (2021): Jurnal Abdimas ADPI Sosial dan Humaniora
Publisher : Asosiasi Dosen PkM Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47841/jsoshum.v2i3.269

Abstract

This Community Service Activity aims to provide insight and provision to final-level vocational students at the Wates campus, Kulon Progo, Yogyakarta. The activities include; online seminars and mentoring in making curriculum vitae, job application letters, and preparing for online interviews. The activity was carried out through three stages of activity, namely preparation, implementation and evaluation. Preparation is carried out by conducting a needs survey for final year students regarding work preparation. The implementation is carried out by training and mentoring, using the lecture method, namely through organizing online seminar activities through the Zoom application entitled "Preparing for the world of work in the New Normal era", followed by question and answer discussions and training and mentoring as a form of implementing the training that has been provided. Evaluation of activities is carried out for each stage through data collection from each stage of activity. The method used in this stage of community service implementation includes seminars and mentoring. This method provides an opportunity to equip trainees to prepare for work in a period of adapting to new habits which include self-development and work readiness ethics, how to see job opportunities in the pandemic era, making creative CVs and job applications, and tips on preparing for job interviews via online.
Improving the Understanding of Weight Interceptional Relationships Through The Implementation Of The Basic School-Based Discovery Learning Model Rosidah, Rosidah
Social, Humanities, and Educational Studies (SHEs): Conference Series Vol 3, No 3 (2020): Social, Humanities, and Educational Studies (SHEs): Conference Series
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (147.262 KB) | DOI: 10.20961/shes.v3i3.46039

Abstract

Purpose this research to find out the application of TPACK-based discovery learning model can increase the participation of students and efforts to increase understanding of concepts in Mathematics Learning About the Relationship Between Weight Units. The data collection technique is carried out systematically with standard procedures, namely, learning outcome data is taken through tests at the end of each cycle and observation of student participation. The data were analyzed using quantitative and qualitative analyzes of the formative test results. Then, the results of the calculations were consulted with the success criteria, to determine whether they were complete or not. Based on the results of the evaluation test from the first and second cycles, an increase in learning completeness was obtained. In the first cycle achieved learning outcomes with 43% completeness. In the second cycle the completeness of learningoutcomes was 71%. Based on the findings and the results obtained in the study, it can be concluded that, through the TPACK-based discovery learning model, it can increase students' participation and understanding of the concept of students in Mathematics learning about the Relationship between Weight Units but it still needs to be improved in cycle III.
Innovation of Indonesian Healthy Snacks Based on Purple Sweet Potatoes Fathonah, Siti; Rosidah, Rosidah; Paramita, Octavianti; Karsinah, Karsinah
International Journal of Research Innovation and Entrepreneurship Vol 1 No 1 (2020): June 2020
Publisher : Universitas Negeri Semarang

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

Abstract

This study pointed out the innovation on Indonesian healthy snacks i.e. senteling and onde-onde made of purple sweet potatoes. The scope was focused on the quality assurance of those two snacks on two aspects of quality i.e. sensory quality and acceptability. This study used a purposive sampling technique. Different compositions of purple sweet potatoes were used for both snacks prepared in this study. In the case of sentiling, a composition of steamed purple sweet potatoes of 40-80 wt% (with a 20wt% increment) was used. In the case of onde-onde, a composition of purple sweet potatoes flour of 10-22 wt% (with a 6wt% increment) was used. The prepared snacks were examined through sequent sensory and acceptability tests involving eight panellists and 50 respondents, respectively. A single classification of variance analysis followed by Duncan test was used in the data analysis. The results revealed that sensory quality in senteling and onde-onde was almost the same, i.e. 5.5-7.4 and 5.3-7.2, respectively. The variations in acceptability of the two products differed greatly, 3.5-7.7 for senteling and 4.9-6.9 for onde-onde. The sensory quality was different for senteling in the overall aspect and elasticity, while in the case of onde-onde, it was different in the aspect of color, aroma, and flavor. The difference in acceptability in the case of senteling was observed in all aspects, whereas that difference was only observed in color and aroma aspects in the case of onde-onde. The best senteling in term of sensory quality and acceptability was obtained by the addition of 40 wt% of steamed purple sweet potatoes, while the best onde-onde was that with 16 wt% of purple sweet potatoes flour.
An Innovation of High-Energy and Protein Biscuits Made of Black Rice Flour Substituted With Mung Bean Flour Fathonah, Siti; Rachmawati, Rina; Rosidah, Rosidah; Kristanti, Bela Siska; Iswari, Retno Sri
International Journal of Research Innovation and Entrepreneurship Vol 1 No 2 (2020): December 2020
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/ijrie.v1i2.49633

Abstract

This study was aimed to determine the public acceptance and the nutritional contents of the black rice flour biscuits substituted with mung bean flour. A completely randomized design with various amount of substituted mung bean flour (MBF) in the black rice flour (BRF) biscuits was used as the experimental design. The ratios of the BRF-to-MBF were 60: 20; 50: 30, and 40:40. The acceptance test used was the hedonic test with the lowest and the highest scores of 1 and 9, indicating “extremely unfavorable” and “extremely favorable” criteria, respectively. The content of carbohydrates (using Luff School method), ash (using the dry method), protein (using Kjeldahl method), water (using oven drying methods), crude fiber (using the gravimeter method), lipids (using the Soxhlet extraction method), and anthocyanins (using the pH-differential method) was determined and evaluated. The analysis of differences in the acceptability of the biscuits was performed using an ANOVA test, followed by the Tukey HSD test. The results showed that there were differences in people's acceptance of black rice flour biscuits substituted with mung bean flour for the overall indicators, i.e., the color and taste of the black rice biscuits. The most preferred biscuits were biscuits with a composition of 40% black rice flour and 40% substituted mung bean flour with a mean value of 7.2. The nutritional content of the black rice biscuits was as follows: the content of energy of 447- 465 kcal, carbohydrates of 58.4-60.9%, protein of 7.14-9.15%, lipids of 20.3-22.2%, ash of 2.3%, moisture of 5.25-8.65%, fiber of 1.3-2.3% and anthocyanin of 20-37ppm. The production of BRF40: MBF40 (40% black rice flour and 40% mung bean flour) biscuits was highly recommended, in addition to the optimum baking time as the future work.
PEMBERDAYAAN PERAJIN JAMU TRADISIONAL UNTUK MENDUKUNG PROGRAM DESA WISATA WONOLOPO KECAMATAN MIJEN KOTA SEMARANG Rosidah, Rosidah; Kusumastuti, Adhi; Widodo, Rahmat Doni
Rekayasa : Jurnal Penerapan Teknologi dan Pembelajaran Vol 16, No 1 (2018): Juli 2018
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/rekayasa.v16i1.15089

Abstract

Program Kuliah Kerja Nyata Pembelajaran dan Pemberdayaan Masyarakat (KKN-PPM) ini bertujuan untuk memberdayakan perajin jamu tradisional yang berlokasi di Wonolopo, Kecamatan Mijen, Kota Semarang yang ditetapkan sebagai Desa Wisata dan Kampung Tematik Jamu oleh pemerintah Kota Semarang. Secara garis besar pelaksanaan KKN-PPM ini melalaui tahapan persiapan, pelaksanaan, monitoring dan evaluasi. Jumlah mahasiswa peserta  KKNPPM dipilih sebanyak 30 orang, berasal dari berbagai program studi yang sesuai dengan bidang keahlian yang dibutuhkan di lapangan. Demikian pula dosen pembimbing lapangan (DPL) dipilih dari dosen yang sesuai dengan bidang keahlian yang relevan. Waktu pelaksanaan KKN-PPM di lapangan selama tiga bulan, yang dalam teknis pelaksanaannya berkoordinasi dengan Pusat Pengembangan KKN LP2M unnes. Kegiatan KKN-PPM ini diterjunkan dua tahap. Tahap pertama sebanyak 15 mahasiswa telah diterjunkan mulai 3 Agustus  dan sampai tanggal 20 September  2017, dan tahap kedua telah diterjunkan pada tanggal 21 Oktober 2017. Beberapa luaran atau kegiatan  yang telah dilaksanakan adalah: 1) Peningkatan aspek produksi, dengan memberikan bantuan mesin penggiling empon-empon, 2) Pengembangan desain kemasan (ada 9 jenis jamu) sehingga lebih menarik, 3) Peningkatan higienitas dan kesehatan, dengan mendatangkan nara sumber dari Dinas Kesehatan sekaligus untuk mendapatkan PIRT, 4) Perluasan pemasaran produk dengan memperkenalkan ke berbagai kalangan masyarakat, 5) Pendaftaran merek jamu “Sumber Husodo” ke Ditjen KI Kemenkumhan RI, 6) Pembuatan buku Buku Tamu dan Profil Perajin Jamu di Wonolopo, 7) Permintaan lahan kepada Pemkot Semarang  seluas 3.000 m2 untuk wisata edukasi kampong jamu Wonolopo, 8) Melakukan inisiasi kerjasama dan  studi banding ke  industri jamu modern PT. Sido Muncul di Bergas, yang dilaksanakan pada 28 September 2017.
PENERAPAN IPTEK USAHA PEMBUATAN TAHU DAN TEMPE DI BANDUNGAN KABUPATEN SEMARANG Sunyoto, Sunyoto; Rosidah, Rosidah; Bintari, Siti Harnina
Rekayasa : Jurnal Penerapan Teknologi dan Pembelajaran Vol 12, No 1 (2014): Juli 2014
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/rekayasa.v12i1.5583

Abstract

The purpose of this activity is to resolve the problems faced by the industry partner with the business of making tofu and tempeh, which is located in the village of Kenteng, Bandungan subdistrict, Semarang regency. As this activity involves the implementation team of lecturers with expertise appropriate to the needs of the field and assisted students. In the implementation used multiple methods of mutual support, with a practice emphasis directly by partners and mentoring activities. The results of these activities include 1) One unit of soybean grinding machine with an electric motor drive power 1 HP, 2) One unit of soybean crusher drive motor gasoline of 5.5 PK and has a production of capacity of 300 kg / hour, or five times that of soy-solving process manually which is only 60 kg / h, 3) Both the partners I and II have applied with better production management, and a cleaner production equipment, and workers had to use health and safety equipment. Impact activities include economic and non-economic aspects. The economic impact can be measured from the increased productivity and better product quality so as to increase the selling value of products. Non-economic impact can be measured from the comfort of work will also indirectly affect the economic benefits.
KEWIRAUSAHAAN DI PERGURUAN TINGGI MENYIAPKAN ENTREPRENEUR UNGGUL Margunani, Margunani; Hidayah, Isti; Rosidah, Rosidah
Rekayasa : Jurnal Penerapan Teknologi dan Pembelajaran Vol 13, No 1 (2015): Juli 2015
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/rekayasa.v13i1.5599

Abstract

Product or service Wira New Business (WUB) generated the students have the advantage of science and technology. Independent entrepreneurs from universities that produce the products / services can be developed through the science and technology-based business consulting to experts, research and laboratories on campus. Readiness is integrated and holistic childbirth entrepreneurs from universities, superior, has a broader and more adaptative insight. Entrepreneurship lecture testruktur, entrepreneurial practices chance divasilitasi Entrepreneurship Student Creativity Program (PKM-K) through a grant to try to try. Student Entrepreneurial Program (PMW) which provide more opportunities, where students who tried because of limited funds got very soft loan (without interest). Useful for students to practice managing capital / funding from outside to study the production, trade, repay, and so on.
PENGOLAHAN DAN PEMASARAN ANEKA KACANG DI KOTA SEMARANG Anis, Samsudin; Rosidah, Rosidah
Rekayasa : Jurnal Penerapan Teknologi dan Pembelajaran Vol 16, No 1 (2018): Juli 2018
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/rekayasa.v16i1.15096

Abstract

Di antara berbagai jenis makanan ringan, olahan kacang merupakan makanan ringan yang sangat populer bagi segala lapisan masyarakat. Mengingat peluang bisnis aneka snack bahan kacang ini, munculah banyak pelaku usaha yang menekuninya. Dalam kegiatan ini dipilih dua Mita IbM yang menghadapi permasalahan terkait aspek produksi dan manajemen usaha. Tim pelaksana kegiatan ini melibatkan dosen, teknisi, dan mahasiswa dengan bidang keahlian yang sesuai dengan kebutuhan lapangan. Dalam pelaksanaan kegiatan diterapkan beberapa metode yang saling mendukung, antara lain dengan ceramah/penyuluhan untuk materi yang bersifat teori dan motivasi, demonstrasi untuk menyampaikan materi praktik/keterampilan, praktik langsung oleh mitra dan pendampingan kegiatan. Berdasarkan hasil dan luaran yang dicapai, program IbM ini telah berjalan dengan baik dan sesuai dengan target yang telah ditentukan, antara lain: 1) Dapur produksi telah ditata dan dipasang keramik sehingga kelihatan bersih dan tidak becek lagi, 2) Telah dibuatkan dudukan kompor dan wajan sehingga lebih ergonomis, pengoperasian lebih mudah, 3) Telah diberikan bantuan mesin spinner (peniris minyak) sehingga kadar minyak dalam kacang gorengberkurang dan hal ini lebih menyehatkan, 4) Telah dibuatkan rak tempat meletakkan bahan baku maupun hasl produksi, 5) Telah dilakukan pelatihan manajemen usaha dan pemasaran melalui media internet dan media sosial, 6) Telah dilakukan pendampingan promosi dan pemasaran melalui berbagai acara pameran produk UKM (di Java Mall Semarang, dan diJateng Fair), 7) Telah dilakukan uji proksimat untuk mengetahui kadar gizi produk kacang goreng.
OVEN PANGGANG SEBAGAI SOLUSI PENGOLAHAN IKAN HIGIENIS DAN RAMAH LINGKUNGAN Martuti, Nana Kariada Tri; Rosidah, Rosidah; Saputro, Danang Dwi
Rekayasa : Jurnal Penerapan Teknologi dan Pembelajaran Vol 12, No 1 (2014): Juli 2014
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/rekayasa.v12i1.5581

Abstract

Fish is a perishable food product, so as to be able to maintain the required quality processing. Processing of roasting fish traditionally done by the fishermen and their families in the region Tambakrejo Village Tanjung Mas Semarang. Roasting fish done by grilled over coconut shell charcoal produces less hygienic products. In addition, the resulting smoke spread into the surrounding environment so that the impact on the health of the toaster and the surrounding community. Traditional way of production capacity of 1.5 Kg of fish once baked, so if grilling fish in large numbers takes a long time. Roasting fish with oven roasted made from galvanized plate is advantageous alternative fish processing and environmentally friendly. Oven roast made in the multilevel system (3 level) where each level can accommodate fish from 2 to 2.5 kg of fish slices.
Co-Authors Abdul Rahman Achmad Fauzi Adhi Kusumastuti Adi Suhendra, Adi Afika, Ayu Afpriliansyah, Muhammad Rionaldhie Agus Kartono Agus Riyanto Agusnaya, Nurrahmah Agustria, Rory Ahmad Maftuh Sujana Ahmad Zakir, Ahmad Ahmar, Ansari Saleh Ahmedy, Fatimah Ahyar Alimudin Ahyar, Aldi Musthofainal Aldimas Arya Pramuditha Alfina Handayani Alifa, Alifa Alifia, Tasya Alimna, Fika Anaguna, Nursyam Andari, Tania Andika Isma Andika Pratama Andini, Andi Cahaya Rezky ANGELA MARIANA LUSIASTUTI Anik Eko Novitasari Anwar Anwar Aprisal Aprisal, Aprisal Ardian Arif Arieb Shintami, Rica Arif Setiawan Syam Arifiyanti, Fitria Artane, Komang Asdar Asdar Asham Bin Jamaluddin Ashshiddiqi, Muhammad Hasbie Asih Kuswardinah Asnawati Asnawati Astuti, Aurelia Widya Azanda, Siti Hanifa Baharuddin Baharuddin Baharuddin Bambang Sugeng Suryatna, Bambang Sugeng Bambang Triatma, Bambang Barsei, Adhityo Nugraha Baso Intang Sappaile, Baso Intang Bayu Bagas Hapsoro, Bayu Bagas Bhakti Etza Setiani Budi Harsono Budi Santoso, Dwi Budiarti, Menik Bunyamin, Bubun Cahya K, Vicky Chatarina Umbul Wahyuni Chrismadha, Tjandra Ciskawati, Dyah Ayu Datunsolang, Abd. Rahman Della Fadhilatunisa Denny Satria, Denny Dermawan, Rifai DEWI SARTIKA Dilla Aprilia Djam’an, Nurwati DS, Hadi Kasmaja DS Elsera, Marina Erlisya Puspandhani, Mitha Etty Suryawati Fadhil Zil Ikram Fadilah, Ahmad Fadya, Rara Nur Fahrani, Novi Savarianti Faizal Rachmadi, Moch Fajrin, Farid Fakhrur Rozi, Fakhrur Fardan, Muhammad Fathur Rachman, Rizaldy Fatima, Cikha Yulia Febrianti, Dind Ayu Fikria Nur Ramadani Fitriana, Nana Gatot Hery Djatmika Gde Putu Yoga Widyawan Habibah, Fadiyah Putri Nur Handayani, Alfina Hanifah Nurus Sopiany Harefa, Herman Yaarozatulo Haro, Ginda Haryono, Tri Agus Hasan, Hasniati Hasburrahman, Hasburrahman Hasibuan, Poppy Anjelisa Zaitun Hendriyanti Lestari, Sri Henry Ananta Herawati, Erni Herlina Fitrihidajati Hernawati Hernawati Hernawati, Rita Herowandi, Muhammad Hertasning, Bram Hidayat, Bachtari Alam HUSNUL KHOTIMAH Husriani Husain Ida Ayu Putu Sri Widnyani Ikram, Fadhil Zil Ikram, Muhammad Imam Radianto Anwar Setia Putra, Imam Radianto Anwar Setia Indarti, Dian Martha Iskandar Iskandar Isti Hidayah ita yuliana Janan, Nabila Jannah, Devi Miiftahul Kaewhanam, Phimlikid Karsinah - Khasanah, Arifatun Kristanti, Bela Siska Kunaenih, Kunaenih L. M. Panji Satria Sulambang LAILATUL FITRIYAH Lalu Ilpan Hanapi Lalu Masyhudi Lina Madyastuti Listyaningsih Listyaningsih Lola Puspita Lumadya Adi, Lumadya Lydia Margaretha M. Miftach Fakhri Mappangara, Surianto B Mar Athul Wazithah T. Mardiati, Yayah Margunani, Margunani Marufi, Marufi Masbiran, Vivi Ukhwatul Maula, Ripdatul Meisya Dwi Gita Meristika Rachman, Silvia Meristika Rachman, Sylvia Misriyatun, Misriyatun Mochamad Hanafi Mosshananza, Hinfa Much Deiniatur, Much Muhammad Alwi Muhammad Ansori Muhammad Fajar B Muhammad Ibrahim Muhammad Ilyas Mulianah, Mulianah Mursal Aziz Musyono, Ari Dwi Nur Indriawan Mutmainna, Diati Nadia Sasmita Wijayanti Nana Kariada Trimartuti Nasrullah Nasrullah Negarawati, Esa Nengsih, Nengsih Ni Kadek Wulandari Nikmah, Milkhatu Fuadatin NIRMALA, PUTRI Novita Sari Nurhuda Firmansyah Nursanti Izzatullaili Adnani Nurwetty Miduk Arta Situmorang Octavianti Paramita Octavianti Paramita Paiman Paiman Permana, Diki Pramazuly, Ayu Nadia Pranasari, Melati Ayuning Pratama, Ziko Pratiwi, Rina Ari Pringgo Kusuma Dwi Noor Yadi Putra Pudji Astuti Purnamasari, Melan Susanty Purwadi Purwadi Putri, Risa Haruman Rachmadi, Moch Faizal Rachmawati, Laily Raditya Pangestu Rahmanto, Agus Ramadhan, Arif Ramadhani, Nurhalimah Ratnasari Ratnasari Respati, Yudit Ayu Retno Sri Iswari Rina Rachmawati Rindasari Munir Riski Maulana Rizka Mardiya Rizki Pratama Johanis Paransa Roffi Grandiosa Rohaeni, Anie Romadhon, Ailan Romiyatun Mijiling Astuti, Romiyatun Mijiling Roni Nugraha Rosidawati Wiradirja, Imas Rudi Harjo Rusdyi Habsyi Rustiani, Tenni Sa'diyyah, Fadhilah Nur Sabtohadi, Joko Safira, Evi Maya Sahid Sahid Sahid Sahid Salehudin, Mohammad Samsudin Anis Satnur, Muh. Alham Sawukir, Sawukir Septianarta, Stella Septiyana, Linda Setiadharma, Gunawan Sigit Sahalik Rahman Sigit Winarto, Sigit Simandjorang, Bonataon Maruli Timothy Vincent Siregar, Syareni Siti Fathonah Siti Harnina Bintari Siti Sopiah, Siti Sitti Radhiah Slamet Suyanto Soeharto Soeharto Sri Pertiwi, Eva SRI RAHAYU Subekhan, Moch. Subekhan, Mochamad Suci Emilia Fitri Sunyoto Sunyoto Suprihatin, Yeni Suprijati, Jajuk Suradi Suradi Suryadi, Ibnu Bangkit Suryadi, Kusumasari Suryani Suryani Suryapermana, Nana Susanti, Komaria Syah, Robby Firman Syukur, Pramudya Asoka Tabash, Mosab Taukhid Taukhid, Taukhid Tini Apriani, Tini Tiro, M. Arif Titin Agustina Tomy, Chairian Trisninawati, Trisninawati Triyono Triyono Ujang Subhan Usman Mulbar Vidiati, Cory Vidiyanto, Vidiyanto Vivi Suzanna Dewi, Vivi Suzanna Wahyu Hidayat M Wahyu Pratama Wahyudi Wahyudi Wahyuningsih Wahyuningsih Walim Lili Widhiya Ninsiana, Widhiya Widiawati Widiawati, Widiawati Widyaningsih Sinaga, Artika Meilinda Wijaya, Dion Untung Wira Ekdeni Aifa Wisataone, Voettie Witra Apdhi Yohanitas WULAN PURNAMASARI, WULAN Yeti Kurniati Yohanes Bowo Widodo Yuliarpan, Pipit Yunan Fahri Ramadhan Yuniar Mulyani Yusuf, Soleh Zafrullah, Zafrullah Zainuddin, Zainuddin ⁠Fitriasuri, ⁠Fitriasuri