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All Journal HAYATI Journal of Biosciences Journal of Tropical Life Science : International Journal of Theoretical, Experimental, and Applied Life Sciences Animal Agricultural Journal Jurnal Biosains Pascasarjana Indonesian Journal of Tropical and Infectious Disease UNEJ e-Proceeding Orbith : Majalah Ilmiah Pengembangan Rekayasa dan Sosial BERITA BIOLOGI Jurnal Kimia Riset AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian Indonesian Journal of Chemistry CHEESA: Chemical Engineering Research Articles Molekul: Jurnal Ilmiah Kimia ALKIMIA : Jurnal Ilmu Kimia dan Terapan SCAFFOLDING: Jurnal Pendidikan Islam dan Multikulturalisme Jurnal Abdi: Media Pengabdian Kepada Masyarakat Bubungan Tinggi: Jurnal Pengabdian Masyarakat Jurnal Layanan Masyarakat (Journal of Public Service) Jurnal Pengabdian kepada Masyarakat Nusantara Berkala Penelitian Hayati Tadbiruna: Jurnal Manajemen Pendidikan Islam Prosiding SNPBS (Seminar Nasional Pendidikan Biologi dan Saintek) J-ABDIPAMAS (Jurnal Pengabdian Kepada Masyarakat) Molekul: Jurnal Ilmiah Kimia Sinergi International Journal of Management and Business
Sri Sumarsih
Chemistry Department, Faculty Of Sciences And Technology Airlangga University
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Library & Information Science Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences Other

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Direct Extraction and Conversion of Microalgal Lipid from Chlorella vulgaris to Biodiesel Through In Situ Process Assisted by Sonication Wulandari, Melysa; Hadi, Sofijan; Purkan, Purkan; Sumarsih, Sri; Abdulloh, Abdulloh; Wahyuni, Dwi Kusuma; Piluharto, Bambang
Molekul Vol 19 No 1 (2024)
Publisher : Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jm.2024.19.1.10042

Abstract

Direct extraction and conversion of microalgal lipid to biodiesel in one step process is developed to initiate an efficiently method in the biofuel production. The method that called as in-situ process had been applied in the biodiesel production from microalgae Chlorella vulgaris lipid by involving of sonication assisting. Various parameters that affect the in-situ transesterification were investigated to find the optimum conditions including power of sonication, co-solvent use, and biomass amount. The experiment was performed by acidic catalyst The use of sonication in 25kHz/270W yielded the highest biodiesel product. The apply of co-solvent n-hexane significantly increased the yield biodiesel rather than no co-solvent. The biodiesel yield of 10.39 % obtained when the process was accompanied by the n-hexane.as co-solvent with increasing level as 47% rather than without co-solvent. The in situ process in the ratio biomass - methanol 3:50 that assisted by sonication for 60 mins produced the highest biodiesel, which was 20,31 % w/w. The yield was higher than assisting with reflux or combination of reflux-sonication. The component of biodiesel yielded in the process consisting of 7,10,13-hexadecatrienoic methyl ester; pentadecanoic acid, 14-methyl-methyl ester; 9,12,15-octadecatrienoic acid-methyl ester; and eicosanoic acid-methyl ester. Joining of reflux-sonication exhibited a low biodiesel product. Disadvantage method from the combination may inhibit on lipid extraction or FAME transformation, the exact cause needs to be looked for in the future. Keywords : Biodiesel, in-situ transesterification, microalgae Chlorella vulgaris, sonication
Lysinibacillus sphaericus Isolated from Palm Oil Waste Land as Lipase Producer Sumarsih, Sri; Sofijan Hadi; Fatimah; Rizka Diah Fitri; Gilva Illavi
HAYATI Journal of Biosciences Vol. 31 No. 3 (2024): May 2024
Publisher : Bogor Agricultural University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.4308/hjb.31.3.425-431

Abstract

In this research, lipolyic bacteria have been isolated from palm oil waste land for the production of lipase. Species of potential lipolytic bacteria were identified based on their morphology and sequences of 16 rRNA gene. Enzymes are produced by growing bacteria in a medium with various vegetable oils and nitrogen sources. The enzyme produced by the bacteria measured its lipolytic activity against the substrate para-nitrophenylpalmitate. The lipolytic bacteria was recognized as Lysinibacillus sphaericus L49a based on morphological and phylogenetic analysis. Mineral media with different vegetable oils as carbon sources, and different nitrogen sources were suitable for growth and production of lipase enzymes of L. sphaericus L49a. Culltivation of L. sphaericus L49a in medium containing ammonium sulfate and olive oil produced lipase with the highest lipolytic activity.
COMMUNITY DEVELOPMENT THROUGH EDUCATION ON THE PROCESSING OF HOUSEHOLD WASTE INTO COMMERCIAL PRODUCTS Widati, Alfa Akustia; Adiarto, Tokok; Zakki Fahmi, Mochamad; Budi Prasetyo, Antonius; Darmokoesoemo, Handoko; Supriyanto, Ganden; Sumarsih, Sri; Purwaningsih, Aning; Khasanah, Miratul; Hartati, Hartati; Baktir, Afaf; Hadi, Sofijan; Purkan, Purkan; Raharjo, Yanuardi; Khairunnisa, Fatiha; A'yuni, Qurrota; Tri Puspaningsih, Ni Nyoman; Hwei Voon, Lee
Jurnal Layanan Masyarakat (Journal of Public Services) Vol. 8 No. 3 (2024): JURNAL LAYANAN MASYARAKAT
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jlm.v8i3.2024.329-338

Abstract

Community empowerment and household waste processing are two issues that need to be resolved by the government. An independent and educated society is an important pillar to support the development of country. Meanwhile, waste that continues to accumulate without processing has a negative impact on health and the environment. Public education about household waste processing can be a solution to the two problems above. Education was carried out at Junior High School YBPK Surabaya and residents of Dukuh Kupang Surabaya, and other participants who joined in a hibrid meeting with a total of 116 participants. Activities at YBPK Surabaya took place on 25 March and 5 August 2023 and activities at Dukuh Kupang Surabaya took place on 27 May and 26 August 2023. The types of waste processed are organic waste and used cooking oil, which are then converted into eco-enzymes and used cooking oil Activities are divided into 2 stages. there are community education activities and program sustainability monitoring activities. The community education activities includes presentation and workshop were hold in March 2023 at YBPK Surabaya Middle School and May 2023 at Dukuh Kupang Surabaya. The evaluation of sustainability program including individual practice and monitoring of activities was carried out in August 2023 at Dukuh Kupang Surabaya. Methods for implementing activities include presentation, practice accompanied by a mentor, individual practice, and monitoring program sustainability. Based on the analysis of participants' ability, the participant scores before and after the activity was increase. It means that this training succeeded in increasing participants' knowledge and skills in processing waste, especially organic waste and used cooking oil waste. A total of 72 out of 116 participants (62%) had processed household waste either individually or in groups. Activity evaluation data shows that these activities are necessary and on target to create an independent and creative society.
Pengaruh Fenantren terhadap Aktivitas Enzim Katabolik Pseudomonas Putida TI (8) Efendi, Meilisa Rusdiana Surya; Sumarsih, Sri; Fajarwati, Novia
CHEESA: Chemical Engineering Research Articles Vol. 3 No. 2 (2020)
Publisher : Universitas PGRI Madiun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25273/cheesa.v3i2.7735.99-105

Abstract

Penelitian ini bertujuan untuk menguji pengaruh fenantren terhadap aktivitas enzim katabolik pada Pseudomonas putida TI (8). Isolat ditumbuhkan pada media Air Mineral Sintetis (AMS) dengan penambahan 1% fenantren. Enzim katabolik diuji aktivitasnya terhadap fenantren. Uji aktivitas enzim ditentukan berdasarkan penurunan absorbansi NADH pada panjang gelombang 340 nm. Satu unit aktivitas enzim dinyatakan sebagai jumlah enzim yang membutuhkan 1 µmol NADH untuk mengoksidasi substrat. Hasil penelitian menunjukkan bahwa isolat dapat tumbuh menggunakan fenantren hingga 10 hari inkubasi. Aktivitas enzim katabolik tertinggi terhadap fenantren pada inkubasi hari ke 8 sebesar 5,391 U/mL. Penambahan 1% hidrokarbon poliaromatik dapat meningkatkan aktivitas enzim sebesar 10 kali, hal ini menunjukkan bahwa enzim katabolik pada Pseudomonas putida TI (8) merupakan enzim induktif.
EFFECT OF USING FERMENTED LIME PEEL WASTE (citrus aurantifolia) ON THE SIZE OF THE DIGESTIVE TRACT OF BROILER CHICKENS Shihah, Hanna Dzawish; Sunarti, Dwi; Sumarsih, Sri; Sarjana, Teysar Adi; Suprijatna, Edjeng; Mahfudz, Luthfi Djauhari; Kismiati, Sri; Muryani, Rina; Ma’rifah, Binti; Wahyuni, Nur Maulida
Agrisaintifika: Jurnal Ilmu-Ilmu Pertanian Vol. 9 No. 2 (2025): Agrisaintifika
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v9i2.6509

Abstract

This study examines the effect of fermented lime peel waste flour (FLPWF) on the digestive tract dimensions of broiler chickens. The materials used include 200 female Lohmann MB 202 broilers aged 14 days, with an average body weight of 379.73 ± 18.72 g. The feed ingredients include yellow corn, soybean meal, fish meal, rice bran, fermented lime peel waste flour, soybean oil, premix, CaCO3, D-L Methionine, and L-Lysine. The study was designed using a completely randomized design (CRD) with four levels of fermented lime peel waste flour (FLPWF) usage: 0%, 1%, 2%, and 3% in the ration. Each treatment was repeated five times. Data were analyzed for variance using the SPSS 19.0 software. The results showed that the use of FLPWF did not significantly affect the weight and length of the small intestine, as well as the weight-to-length ratio of the small intestine among treatments (P> 0.05). This study concludes that using fermented lime peel waste flour in rations at 1% to 3% does not reduce the relative weight, length, and weight: length ratio of the small intestine of broiler chickens. Keywords: Broiler, Fermented Lime Peel Waste Flour, Small Intestine
ANALISIS KEBIJAKAN TATA KELOLA KOMUNIKASI DALAM MENINGKATKAN KINERJA LEMBAGA PENDIDIKAN Faozi, Ahmad Aziz; Sumarsih, Sri; Ati, Nur Ing
TADBIRUNA: Jurnal Manajemen Pendidikan Islam Vol 2 No 1 (2022): TADBIRUNA
Publisher : Program Studi Manajemen Pendidikan Islam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51192/jurnalmanajemenpendidikanislam.v5i1.2157

Abstract

The success of educational institutions is influenced by the effectiveness of communication governance within the organization. Effective communication ensures the smooth transmission of information, coordination, and stakeholder engagement. This study aims to analyze the effectiveness of communication governance at SDIT Ash-Shibgoh in improving institutional performance. Using a qualitative approach with interviews conducted with teaching staff, the study explores communication patterns, media used, challenges faced, and their impact on organizational effectiveness. The results indicate that the school has implemented a systematic formal communication structure through hierarchical procedures and utilizes digital technology, such as the Epskul application and WhatsApp, to enhance transparency and efficiency. However, some challenges were identified, including low parental responsiveness to digital information and limited access to technology for some stakeholders. To overcome these obstacles, strategies such as increasing parental involvement, providing communication training for staff, and optimizing the use of technology are recommended. Therefore, effective communication governance plays a crucial role in improving coordination, transparency, and the quality of educational services at SDIT Ash-Shibgoh
Pengaruh Penambahan Tepung Daun Binahong dalam Ransum terhadap Bakteri pada Telur Puyuh Mustofa, Rudian; Kismiati, Sri; Sumarsih, Sri
Prosiding SNPBS (Seminar Nasional Pendidikan Biologi dan Saintek) 2019: Prosiding SNPBS (Seminar Nasional Pendidikan Biologi dan Saintek)
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (207.072 KB)

Abstract

Tepung daun binahong memiliki banyak manfaat dan juga salah satunya adalah sebagai antibakteri. Tujuan penelitian ini adalah untuk mengetahui reaksi penambahan tepung daun binahong terhadap bakteri telur puyuh dan diharapkan dapat meningkatkan kualitas eksterior telur puyuh. Penelitian ini menggunakan burung puyuh betina sebanyak 200 ekor yang berumur 7 minggu dengan bobot rata-rata awal 123,77 ± 0,72g, dengan kandang berukuran 90 cm x 35 cm x 25 cm/10 ekor. Penelitian menggunakan rancangan acak lengkap dengan 4 perlakuan dan 5 ulangan. Perlakuan terdiri dari: T0 (kontrol), T1 (penambahan tepung daun binahong 2%), T2 (penambahan tepung daun binahong 4%), T3 (penambahan tepung daun binahong 6%). Data dianalis menggunakan ANOVA dengan uji F pada taraf 5%. Hasil penelitian menunjukkan bahwa penambahan tepung daun binahong dalam ransum tidak berpengaruh nyata terhadap jumlah bakteri, dan tebal kerabang telur. Total bakteri T0 = 2.2 x 104 cfu/g , T1 = 1.6 x 104 cfu/g , T2 = 1.1 x 104 cfu/g , T3 = 1.8 x 104 cfu/g. Tebal kerabang T0 = 0,32mm , T1 = 0,33mm , T2 = 0,32mm , T3 = 0,34mm. Berdasarkan hasil penelitian dapat disimpulkan bahwa penambahan tepung daun binahong 2 sampai 6% dalam ransum tidak merubah total bakteri dan tebal kerabang telur puyuh.
Practice of Implementing Ecopreneur Values in MSMEs in Special Region of Yogyakarta Riani, Lilia Pacsa; Mulyani, Endang; Manik, Yuni Mariani; Supriyanto; Sumarsih, Sri
Sinergi International Journal of Management and Business Vol. 3 No. 4 (2025): November 2025
Publisher : Yayasan Sinergi Kawula Muda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61194/ijmb.v3i4.901

Abstract

The growing urgency of sustainability challenges demands transformative entrepreneurial practices that integrate environmental responsibility into business operations. Study explores ecopreneurial values, drivers, and barriers in Yogyakarta culinary MSMEs. This study offers new empirical evidence that business scale, rather than age or capital, is the key determinant of sustainability integration among MSMEs. It further reveals that cognitive constraints—such as limited knowledge, awareness, and green literacy—exert a stronger influence than financial limitations in shaping ecopreneurial decision-making. This study employed a quantitative, cross-sectional survey of 100 culinary MSMEs in the Special Region of Yogyakarta. Data were analyzed using descriptive statistics, one-way ANOVA, post-hoc tests, and ANCOVA to assess the influence of MSME classification while controlling for business age and capital. Findings reveal significant differences across business classifications in adopting ecopreneurship values (F = 56.622; p < 0.001; η² = 0.539), with medium enterprises demonstrating the strongest implementation. The dominant barriers are lack of information (30%) and limited awareness (25%), while key drivers are market opportunity (28%) and autonomy motivation (25%). Ecopreneurship advancement among MSMEs is primarily capability-driven and shaped by motivational and informational factors rather than financial strength or experience. Policy interventions should therefore adopt classification-based strategies, focusing on green literacy, market access enhancement, and collaborative ecosystem development, especially for micro and small enterprises. The key implication is these findings suggest that national and regional policies should prioritize knowledge-based capacity building and ecosystem collaboration rather than merely providing financial incentives, ensuring a more inclusive and enduring green transformation of MSMEs.
Pendampingan Penguatan Green Economy melalui Peningkatan Kualitas Karakter Kewirausahaan Pengusaha Kuliner di Foodcourt Universitas Negeri Yogyakarta Riani, Lilia Pacsa; Manik, Yuni Mariani; Mulyani, Endang; Supriyanto; Sumarsih, Sri
J-ABDIPAMAS (Jurnal Pengabdian Kepada Masyarakat) Vol. 9 No. 2 (2025): Oktober 2025
Publisher : IKIP PGRI Bojonegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30734/j-abdipamas.v9i2.5209

Abstract

ABSTRACT This Community Service (PKM) activity aims to strengthen the implementation of a green economy among culinary entrepreneurs at the Yogyakarta State University (UNY) Food Court by enhancing their green entrepreneurial character. The approach used included counseling, training, participatory discussions, and mentoring, involving 27 tenants from several culinary areas on campus. The main focus of the activity was to build awareness of the importance of environmentally friendly business practices, develop sustainable product innovations, and improve waste management and recycling. The results of the activity showed a significant increase in participants' understanding of the concept of green entrepreneurship; 85% of tenants expressed a commitment to reducing single-use plastics and implementing environmentally friendly product innovations. In addition, a collaboration with the campus waste bank and a written commitment to implementing a circular economy were established. This program contributes to UNY's vision as a green campus and serves as a model for implementing a green economy in the culinary MSME sector. Keywords: green economy, green entrepreneurship, culinary MSMEs, circular economy, community service   ABSTRAK Kegiatan Pengabdian kepada Masyarakat (PKM) ini bertujuan untuk memperkuat penerapan green economy di kalangan pengusaha kuliner Foodcourt Universitas Negeri Yogyakarta (UNY) melalui peningkatan karakter kewirausahaan hijau. Pendekatan yang digunakan meliputi penyuluhan, pelatihan, diskusi partisipatif, dan pendampingan dengan melibatkan 27 tenant dari beberapa area kuliner kampus. Fokus utama kegiatan adalah membangun kesadaran akan pentingnya praktik bisnis ramah lingkungan, mengembangkan inovasi produk berkelanjutan, serta meningkatkan manajemen limbah dan daur ulang. Hasil kegiatan menunjukkan peningkatan signifikan dalam pemahaman peserta terhadap konsep green entrepreneurship; 85% tenant menyatakan komitmen mengurangi plastik sekali pakai dan menerapkan inovasi produk ramah lingkungan. Selain itu, terbentuk kerja sama dengan bank sampah kampus dan komitmen tertulis penerapan ekonomi sirkular. Program ini berkontribusi terhadap visi UNY sebagai green campus dan menjadi model penerapan green economy di sektor UMKM kuliner. Kata Kunci: green economy, kewirausahaan hijau, UMKM kuliner, ekonomi sirkular, pengabdian masyarakat  
Pelatihan Pembuatan Bioproduk Mikroba sebagai Upaya Penguatan Kewirausahaan dan Inovasi Pembelajaran bagi Guru SMP Purkan, Purkan; Hadi, Sofijan; Baktir, Afaf; Sumarsih, Sri; Iswanto, Mega; Harianto, Slamet Agus
Jurnal Pengabdian kepada Masyarakat Nusantara Vol. 6 No. 4 (2025): Edisi Oktober - Desember
Publisher : Lembaga Dongan Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55338/jpkmn.v6i4.7325

Abstract

Penanaman nilai kewirausahaan dalam pembelajaran sangat penting untuk membentuk sikap, keterampilan, dan kreativitas siswa. Guru, sebagai agen pembelajaran, memiliki peran strategis dalam mengintegrasikan keterampilan kewirausahaan di sekolah. Bioproduk berbasis mikroba, seperti yogurt, pupuk organik, enzim, dan biosurfaktan dapat dijadikan media pembelajaran kewirausahaan yang ramah lingkungan di kalangan pelajar. Untuk mendukung realisasi hal tersebut, maka diselenggarakan kegiatan pengmas bertajuk Pelatihan Kewirausahaan Pembuatan Bioproduk Mikroba: Membekali Guru SMP dengan Keterampilan Pembelajaran yang Kreatif dan Berwawasan Lingkungan. Acara pengmas dikemas dalam bentuk seminar di kelas dan praktek produksi bioproduk mikroba di laboratorium. Kegiatan pengmas telah terlaksana pada hari Sabtu, 2 Agustus 2025 di SMPN 3 Singosari-Malang dengan diikuti oleh sebanyak 59 guru IPA sekabupaten Malang. Acara seminar diisi dengan penyampaian model-model pembelajaran kewirausahaan dan kajian sains tentang bioproduk mikroba. Sementara kegiatan di laboratorium diisi dengan praktek pembuatan bioproduk yogurt melalui teknologi fermentasi susu dengan mikroba. Peserta dibimbing oleh instruktur mempraktekan tahapan pembuatan yogurt mulai dari pencampuran bahan, fermentasi hingga menjadikan produk yogurt kaya rasa melalui penambahan perisa makanan. Pada tahap akhir praktik, semua peserta mendapatkan yogurt, yaitu produk jadi yang telah dibuat oleh Tim Unair, untuk meyakinkan rasanya. Respon terhadap acara ini sangat positif, terlihat dari peningkatan pemahaman peserta melalui hasil pretes dan postes, dengan nilai jawaban benar-benar meningkat dari 93,7% menjadi 95,5% untuk materi pembelajaran kewirausahaan, dan dari 62,45% menjadi 77,74% untuk materi sains bioproduk mikroba. Peserta menilai pelatihan sangat bermanfaat dan sangat menarik, serta berharap ada pengmas lanjutan di kesempatan lain.
Co-Authors A. Budi Prasetyo A.A. Ketut Agung Cahyawan W Abdulloh Abdulloh AFAF BAKTIR Ahlan Riwahyu Habibi Ahmadi Jaya Permana Alfa Akustia Widati Ali Rohman Ami Soewandi J.S. Andi Hamim Zaidan Aning Purwaningsih Antyka Lutfiana Putri Aryati Aryati Ati, Nur Ing Atik Widiyanti Aulianitha Salsabella B. Sulistiyanto Badi’atul Azizah Bambang Piluharto Bambang Sulistiyanto Budi Prasetyo, Antonius Budi Putri Ayu Andina Budi Putri Ayu Andina, Budi Putri Ayu C.I. Sutrisno Cahya Setya Utama Cornelius Imam Sutrisno Dwi Kusuma Wahyuni Dwi Sunarti Edjeng Suprijatna Endang Mulyani Faiq Nadiatul Mardia Asa Fajrina, Ishmah Tri Faozi, Ahmad Aziz Fatiha Khairunnisa Fatimah Fatimah Fatimah Ganden Supriyanto Gilva Illavi Hamami Handoko Darmokoesoemo Hanny Indrat Wahyuni Harianto, Slamet Agus Harini Nur Hikmah Harsasi Setyawati Hartati Hartati Hartati Hartati Haryanto, Darban Hera Lisna Ginawati Hery Suwito Hwei Voon, Lee Ilham Harlan Amarullah Intan Ayu Pratiwi, Intan Ayu Iswanto, Mega Kariza Makanty Kautsar Ul Haq Kris Cahyo Mulyatno, Kris Cahyo Luthfi Djauhari Mahfudz Manik, Yuni Mariani Masanori Kameoka, Masanori Maylina Ilhami Khurniyati Ma’rifah, Binti Mei Shirli Yasinta Miratul Khasanah Mochamad Zakki Fahmi Mochammad Imron Awalludin Muji Harsini Mulyadi Tanjung Mustofa, Rudian Nada Shofa Lubis Ni Nyoman Tri Puspaningsih Nira Ambar Arum Ni’matuzahroh Ni’matuzahroh Novia Fajarwati, Novia Nur Cholifah NUR CHOLIFAH One Asmarani Purkan Purkan Purkan Purkan, Purkan Purwaningsih, Aning Qurrota A’yuni Rahayu, E.S Riani, Lilia Pacsa Rico Ramadhan, Rico Rike Cahyo Probowati Rina Muryani Rizka Diah Fitri Sarjana, Teysar Adi Sevia Ayuningtyas Shihah, Hanna Dzawish Siti Churrotin, Siti Siti Wafiroh Soegeng Soegijanto Sofijan Hadi Solly Aryza Sri Kismiati, Sri Sri Mukodiningsih Sri Subekti Sulistiyanto, B Supriyanto Supriyanto Supriyanto Tampoebolon, B. I. M. Teguh Hari Sucipto, Teguh Hari Tini Surtiningsih Tokok Adiarto Tokok Ardiarto Tomohiro Kotaki, Tomohiro Ueda, Shuhai Uswatun Chasanah Virgawati, Sari Wahyuni, Nur Maulida Wardhani, Puspa Wulandari, Melysa Yanuardi Raharjo, Yanuardi