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Suparmi Suparmi
Fakultas Psikologi Universitas Katolik Soegijapranata
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STUDY OF CONSUMER ACCEPTANCE ON THE NORI SEAWEED (Gracilaria sp.) WITH THE ADDITION OF NATURE DYES SUJI LEAVES Pleomele angustifolia Sinaga, Pransiska; Mus, Sukirno; Suparmi, Suparmi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 1 Januari s/d Juni 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

ABSTRACT            This aim of this research is to understand consumer acceptance on the nori seaweed (Gracilaria sp.), to understand how to making nori from Gracilaria sp. and to find resulting product.The method used experimental method, with Completely Randomized Design (CRD) non factorial with 4 levels treatment D0 (control), D1 (5%), D2 (10%) and D3 (15%). The result of this research showed the most like organoleptic by consumer that D3 treatment(15%) was the best treatment with characteristics: dark green color, the aroma of seaweed nori, crunchy texture,the flavors were salty with moisture value (10,46%), ash  (25,81%), fat (1,23%),protein (10,45%),and fiber content (46,07%) Keywords: Gracilaria sp., Suji Leaves, Organoleptic, Proximate Parameters.
THE EFFECT OF DIFFERENT TYPES OF PACKAGING ON THE QUALITY OF SAGO NOODLES FORTIFIED WITH CATFISH PROTEIN CONCENTRATE (Pangasius hypophthalmus) DURING ROOM TEMPERATURE STORAGE Sianturi, Desky Novita Sari; Buchari, Dewita; Suparmi, Suparmi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 1 Januari s/d Juni 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT   This study was purposed to determine the effect of different types of packaging on the quality of sago noodles fortified with catfish protein concentrate (Pangasius hypophthalmus) during room temperature storage. The method used was experimental method, with a Randomized Block Design (RBD) consisting of 3 different types of packing treatment is A1HDPE, A2Alumunium foil, and A3combination and as a group was the storage duration 0 day, 15 days, 30 days and 60 days.The series of research activities was divided into 3 stages, the first stage was preparation catfish protein concentrate, the second stage was making of sago noodles catfish protein concentrate, the third stage was packaging and storage of sago noodles catfish protein concentrate. Parameters measured include organoleptic test (appearance, aroma taste and texture), moisture content and Total Plate Count. The results showed of moisture content is A2(8,53-9,23%) and Total Plate Count (1,5 x 103- 2,2 x 103 cfu/g). In variance test with 95% confidence level for 60 days storage with different packaging showed significantly effect on organoleptic test (appearance, aroma, texture), moisture content and Total Plate Count. Keywords: sagoo noodle, packaging, stored, catfish protein concentrate      Pangasius hypophthlalmus
EFFECT OFADDITION DIFFERENT CONCENTRATION OFPAPAIN ENZYME TOWARDS CHARACTERISTIC OF REBON SHRIMP (Acetes erythraeus) PROTEIN HYDROLYSATE Harahap, Madan Syafriadi; Suparmi, Suparmi; Dahlia, Dahlia
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 1 Januari s/d Juni 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT This study aims to determine the effect of addition different concentration of papain enzyme to produce protein hydrolysate of rebon shrimp(Acetes erythraeus)and to know its characteristics. The method used was experimental method, with non factorial Completely Randomized Design (CRD) consisting of 3 treatment levels, namely the addition of papain enzyme 5% (T1), 10% (T2), 15% (T3). The parameters observed were proximate (ash, protein and fat) and total amino acid analysis. The results showed that the addition 15% of papain enzyme was the best treatment with chemical composition of ash, protein and fat content was 3.41%, 84.81% and 2.39%, respectively. There were 15 types of amino acids was obtained from protein hydrolysate of rebon shrimp, where as 10 types of essential amino acids and 5 types of non-essential amino acids.Keywords: Hydrolysate, Enzyme, Proximate, Amino acid.
PEMBELAJARAN IPA DENGAN METODE EKSPERIMEN MENGGUNAKAN PENDEKATAN HOME DAN CLASSROOM SCIENCE PROCESS SKILL DITINJAU DARI SIKAP ILMIAH DAN RASA INGIN TAHU Rahmawati, Lilis; Sudarisman, Suciati; Suparmi, Suparmi
Bioedukasi: Jurnal Pendidikan Biologi Vol 6, No 2 (2013): Bioedukasi: Jurnal Pendidikan Biologi
Publisher : Department of Biology Education Faculty of Teacher Training and Education Sebelas Maret Un

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/bioedukasi-uns.v6i2.2648

Abstract

ABSTRAK-Tujuan penelitian untuk mengetahui pengaruh metode eksperimen menggunakan pendekatan Home dan Classroom Science Process Skill, sikap ilmiah, rasa ingin tahu dan interaksinyaterhadap prestasi belajar Biologi. Penelitian ini menggunakan metode eksperimen, populasi penelitian adalah seluruh siswa kelas IX SMP Negeri 6 Surakarta tahun pelajaran 2011/2012. Sampel diperoleh dengan teknik cluster random sampling terdiri dari 2 kelas IX E dan IX G. Teknik pengumpulan data menggunakan metode tes untuk mendapatkan data prestasi belajar kognitif, metode angket untuk mendapatkan informasi rasa ingin tahu, sikap ilmiah dan prestasi belajar afektif dan psikomotor, serta observasi untuk pendukung prestasi afektif dan psikomotor. Data dianalisis menggunakan anava tiga jalan dengan desain faktorial2 x 2 x 2 dan frekuensi sel tidak sama. Hasil penelitian menunjukkan bahwa: 1. metode eksperimen menggunakan pendekatan Home dan Classroom Science Process Skill memberikan pengaruh terhadap prestasi belajar; 2. tidak ada pengaruh antara sikap ilmiah terhadap prestasi belajar; 3. tidak ada pengaruh antara rasa ingin tahu terhadap prestasi belajar; 4. tidak ada interaksi antara pendekatan Home dan Classroom Science Process Skill dan sikap ilmiah terhadap prestasi belajar; 5. tidak ada interaksi antara pendekatan denganrasa ingin tahu dengan prestasi belajar; 6. tidak ada prestasi interaksi antara sikap ilmiah dan rasa ingin tahu terhadap prestasi belajar; 7. tidak ada interaksi antara metode eksperimen, pendekatan Home dan Classroom Science Process Skill, sikap ilmiah, dan rasa ingin tahu terhadap prestasi belajar.
ANALISIS KESALAHAN MAHASISWA DALAM MENYELESAIKAN HUKUM COLUMB Handhika, Jeffry; Suparmi, Suparmi; Cari, Cari
Jurnal Pendidikan Fisika dan Keilmuan (JPFK) Vol 1, No 1 (2015)
Publisher : UNIVERISTAS PGRI MADIUN

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (163.553 KB) | DOI: 10.25273/jpfk.v1i1.10

Abstract

Hukum Coloumb merupakan bahan kajian yang diperoleh mahasiswa ketika menempuh matakuliah Fisika Dasar II. Dalam penelitian ini, ditemukan kesalahan dalam menyelesaikan soal penerapan hukum Coloumb. Kesalahan dalam menentukan arah gaya Coloumb dialami oleh semua mahasiswa Fisika. Ditemukan bahwa ketidakpahaman konsep gaya Coloumb mempengaruhi kesalahan mahasiswa dalam menyelesaikan masalah gaya Coloumb. Solusi penyelesaian bertahap penentuan arah vektor gaya dapat mengatasi masalah yang dialami mahasiswa.
The Description of Larva Free Index as COMBI (Communication for Behavioral Impact) Dengue Hemorrhagic Fever Prevention Indicator Suryanegara, Fithria Dyah Ayu; Suparmi, Suparmi; Setyaningrum, Ndaru
KEMAS: Jurnal Kesehatan Masyarakat Vol 13, No 3 (2018)
Publisher : Department of Public Health, Faculty of Sport Science, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/kemas.v13i3.5844

Abstract

Dengue hemorrhagic fever (DHF) has a high incidence rate, especially in the tropical and subtropical area. Various efforts have been made as an attempt to empower the community in PSN-dengue program, but has not yet reached the optimal result. COMBI (Communication for Behavioral Impact) is a dynamic team working to formulate and deliver the message, materials, and appropriate communication media for community problems found by way of a mutually agreed settlement of the problem.Quantitative research was done by cross sectional method to check the water storage containers inside the houses of the respondents. The number of the respondents were 990 male (38.1%), 1612 female (61.9%). Three (0.1%) respondents were aged <17 years, 249 (9.6%) were 17-25 years old, 526 (20.2%) were 26-35 years old, 706 (27.1%) were 36-45 years old, 602 (23.1%) were 46-55 years old, 348 (13.4%) were 56-65 years old, 173 (6.7%) were >65 years old. Most dominant level of education and employment statuses were 1107 (42.5%) high school and 858 (32.9%) were housewives. The average numbers of Larva Free Index in Sleman Regency, Bantul Regency and Yogyakarta municipality were - 75.8%; 70.9%; and 77.3% respectively. The average CI in Yogyakarta municipality was 7.05%, Sleman Regency was 9.68%, and Bantul Regency was 20.86%. The average HI in Yogyakarta municipality was 22.7%, Sleman Regency was 24.13%, and Bantul Regency was 29.02%. This study suggested that the LFI, CI and HI were not in accordance with the target of the Ministry of Health.
STUDY OF THE FORMULATION OF SWEET SOY SAUCE FROM SMALL SHRIMP (Acetes erythraeus) TOWARD CONSUMER ACCEPTANCE Azhari, David Akbar; Suparmi, Suparmi; Dahlia, Dahlia
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT    The purpose of this study was to determine the level of consumer acceptance against the sweet soy sauce from small shrimp (Acetes erythraeus)added with caramelized sugar. The treatment given was the addition of caramelized sugar in different amounts, with 3 levels namely: U1 (50 gram of caramelized sugar), U2 (60 gram of caramelized sugar), and U3 (70 gram of caramelized sugar). The results showed that sweet soy sauce from small shrimp which was most preferred by consumers was obtained from U2 treatment (sweet soy sauce from small shrimp with the addition 60 grams of caramelized sugar). The U2 treatment had an average  value very like and like of color (3.36) with the number of panelists 47.5% having criteria for blackish brown, aroma (2.84) with the number of panelists 92.5% having criteria for spice aroma and specific smell of small shrimp, flavor (3.40) with a number of panelists of 71.25% having taste criteria from the same specific spices and caramelized sugar and small shrimp, the thickness (3.47) with the number of panelists 65% had thick and compact criteria, meanwhile for the proximate value of water content, protein content, fat content, ash content, viscosity, and amino acids was 43.91%, 14.79%, 0.35%, 11.35%, 3.93%, and 4.92%, respectively. It can be seen that the sweet soy sauce of small shrimp with the addition of caramelized sugar has a very significant effect on the value of color, aroma, taste, and thickness.Keywords: Sweet soy sauce, small shrimp, caramelized sugar
FORTIFICATION OF DRY SKIN SHRIMP (Mysis relicta) PROTEIN CONCENTRATE IN THE PROCESSING OF ATOM CRACKERS TOWARDS CONSUMER ACCEPTANCE Rianti, Ernita; Suparmi, Suparmi; Sumarto, Sumarto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 1 Januari s/d Juni 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT This research was aimed to determine the effect of fortification of dry skin shrimp (Mysis relicta) protein concentrate on atom crackers processing. The method used was an experimental method using a factorial Completely Randomized Design (CRD), with 4 levels of treatment of namely without adding dry skin shrimp protein concentrate (K0), 5% of dry skin protein concentrate (K1), 10% of dry skin protein concentrate (K2), and 15% of dry skin protein concentrate (K3). The parameters measured in this study were organoleptic test, moisture, protein, fat, ash content and flower power. The results showed that the addition 10% of dry skin shrimp protein concentrate (K2) in the processing of atom crackers was most preferable by consumer acceptance with an average value of like (35 panelists) and like extremely (41 panelists) which was 43.75% and 51.52%, respectively. The characteristics of atom crackers were brownish appearance (3.59), distinctive aroma of dry skin shrimp protein concentrate (3.45), savory flavor of dry skin shrimp protein concentrate (3.43), and crispy texture (3.53). Meanwhile for chemical values of moisture, protein, fat, ash content and flower power were 3.14%, 13.96%, 3.82%, 1.38%, and 125.18% respectively. Keywords: Atom crackers.Concentrate.Rebon shrimp 
THE CHARACTERISTICS OF SAGO CRACKERS (Metroxylon sp.)FORTIFIEDWITH SHRIMP REBON (Mysis relicta) PROTEINHYDROLYZATE Siregar, Heppi Nurjanah; Dewita, Dewita; Suparmi, Suparmi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 2 Juli s/d Desember 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT              This study aimed to determine the best concentration of shrimp rebon (Mysis relicta) protein hydrolyzateand the characteristics of sago crackers (Metroxylonsp.) fortified with the shrimp protein hydrolyzate. The method used was the experimental and composed as a non-factorial Completely Randomized Design (CRD). The treatment conducted was fortification of shrimp protein hydrolyzate at a different concentration (0%, 5%, 10%, and 15%) to the sago flour to produce the highest quality of the crackers. The parameters observed were the proximate composition, including the content of water,ash, fat, protein, carbohydrate; the puffingstrength; and an organoleptic value (color, aroma, taste and crispness) of the crackers produced. The results showed that the treatment of fortification with 15% shrimp protein hydrolyzate was producing the best crackers. The best product was characterized with brownish-white features and very interesting appearance, shrimprebon flavored, highly tasted of shrimprebon, and very crunchy. It was showing the puffing strength at 327.92% and the proximate composition, including the content of water 7.65%, ash 1.41%, fat 0.46%, protein 18.35%, carbohydrate 72,11% and growth power 327.92%. Keywords: fortification, protein hydrolyzate, sago crackers.
Pengasuhan sebagai Mediator Nilai Anak dalam memengaruhi Kemandirian Anak dengan Down Syndrom Suparmi, Suparmi; Ekowarni, Endang; Adiyanti, MG; Helmi, Avin Fadilla
Jurnal Psikologi Vol 45, No 2 (2018)
Publisher : Faculty of Psychology, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (481.132 KB) | DOI: 10.22146/jpsi.34716

Abstract

 This study aimed to investigate that parental care as a mediator for the value of children influenced the independence of children with down syndrome (DS). The subject of research were 57 children DS who have an IQ score at least 25, living with parents, have no motor disorders, both on the hands or feet. The research method used the quantitative method. The data analyzed with path analysis. Results of the study found that parental care was proven to be the mediator for the value of children in influenced the independence of children with DS. Abstrak. Artikel ini merupakan bagian kecil dari disertasi penulis. Tujuan penelitian ini untuk mengetahui apakah pengasuhan orang tua menjadi mediator bagi nilai anak di mata orang tua dalam memengaruhi kemandirian anak dengan down syndrome (DS). Subjek penelitian meliputi 57 anak dengan DS yang memiliki IQ minimal 25, tinggal dengan orang tua, tidak memiliki masalah sensori, tidak memiliki gangguan gerak, baik pada tangan maupun kaki. Metode penelitian yang digunakan adalah metode kuantitatif dengan menggunakan analisis jalur sebagai teknik analisis data. Hasil penelitian menemukan bahwa pengasuhan orang tua terbukti menjadi mediator bagi nilai anak di mata orang tua dalam memengaruhi kemandirian anak dengan DS.
Co-Authors ,, Sarwono A Halim A'yunina, Qurrotu Abdillah, Rahman Karunia Sandi Afiatillah, Nur Mukti Afifa, Ira Nur Afroz, Shaista Agata Ika Paskarista Agung Sulistyanto Agung Wibowo Agus Setiyono Agus Yulianto Agustiana, Rima Ahdillah, Wafi’ Ul Ahmad, Rayyan Orvin Pradipta Ajie, Astrandaya Akbar, Bayu Fadillah Akbar, Mohammad Dhanny Alamsyah, Zaid Raihan Aldian, Alfida Fitratunissa Aldrat, Hendri Alfaruq, Ahmad Umar Alhusna, Asma Ali, Aqila Aurora ALIM SUMARNO Almala, Aftiy Diya Amalia, Gradis Amellia, Nazzala Luthfin Amin, Syahrul Amrozi Khamidi Andarini Diharmi Andira, Aisyah Putri Anggit Grahito Wicaksono Anggraeni, Melyana Dyah Anggraeni, Sefia Dwi Anggraini, Nindiya Putri Anggraini, Putri Dian Puspa Anglia, Syerli Annisa Rahmadani Apriliani, Dzakiyah Adya Aqila Naila Ismail, Sachiko Ardaningtyas, Syella Prasetya Ardiansyah, Rodjik Ariana, Tirtanti Siwi Arif Widiyatmoko, Arif Arifian Dimas, Arifian Aris Nurkholis Arman Effendi Artanti, Sekar Arum Artikasari, Anisa Dian Asmara, Adhiko E Asri Neli Putri Asyar, Nisrina Adiba Athatsaniya, Mazaya Denta Atik Rahmawati Atina Hussaana Aulia, Zumrotul Auliatuzzahra, Adhisty Avin Fadilla Helmi Ayu Andriani, Salsabila Ayunindya, Nisrina Syifa Azhari, David Akbar Azizah, Rima Nurfitri Bambang Hernawan Nugroho, Bambang Hernawan Basudewa, Adly Haqi Agung Bintang, Jasmine Mutiara br Bangun, Feby Frisca br Bangun Frisca Cahyaningrum, Elief Fitriana Cahyono, Budi Tri Cari, Cari Chandra Puspita, Atha Chang, Afnesha Noveriana Christina Indrajati Cipta, Wine Tiara Citta Arunika Risyudhanti, Citta Arunika Clarasya, Amara Danish Daffa Muhammad Dzaky Daffa Rafi, Muhammad Dahlia Dahlia Damayanti, Indy Anindya Darmanto Darmanto Darmawan, Wahyu Hari Darsikin Darsikin Daulay, Hendry Yanto Dea, Salsabila Ratna Dedi Supriadi Desmelati Desmelati Desy Saputri, Nurul Dewa, Yusuf Kusuma Dewi Ratnasari Dewita Dewita Dian Ayu Listiarini Dianawati, Dyah Ayu Dina Fatmawati Dwi Sari Ida Aflaha, Dwi Sari Dya Qurotul A’yun, Dya Edwinar R Wau Egan, Zahir Khan Gaddy Shaquille Emiliana Primastuti, Emiliana Ena Marsutji Setia Bakti Endang Ekowarni Erminingsih Erminingsih Ermininingsih Ermininingsih Esthi Rahayu, Esthi Fadlia, Mincha Fadzil Latifah, Fadzil Farhan Zaky Hasan Fathina, Rafa Azzahra Fatikhasari, Amalia Nurazima Fatma Sukmawati, Fatma Fatmawati Fatmawati Faulina, Bestha Mawarny Fauziah, Rina Fauzira, Danissa Febrilia, Zhania Fitri Ferdy Rehuhanyalevi Mulandri Fillah, Muhammad Arda Fithria Dyah Ayu Suryanegara, Fithria Dyah Ayu Fitri April Yanti, Fitri April Fitri Wulandari Fitrianisa, Nadya Fitriyani, Diah Frans Gennova, Silas Bayu Fuad Anwar, Fuad Fuzi Marati Solikhah Giza, Putri Arifkha Gusparenady, Rachel Calista Gustina, Putri Hanani, Fara Sofia Hanfin, Zayyina Chamaladina Hanifah Haniya Zulfiana Harahap, Madan Syafriadi Harbandinah Pietojo Hardi Suyitno Harimat Hendarwan Harka Prasetya Harlita Harlita Haroyati, Nunuk Hasibuan, Paridah Hati, Salsabila Permata Hendriansyah, Dony Tirta Hermawan Pamot Raharjo, Hermawan Pamot Hiadayah, Eva Nur Hidayati, Aulia Hilmi, Moh. Mustofa Husein, Rheza Aryanda Hussana, Atina Ibad, Irsyadul Ibnu Sina Ika Rosdiana Ikut, Camilus Isidorus Imam Gozali Indah Indah Indarwati Indarwati Indriatno, Anang Wiwik Iqbal Abdillah, Jusuf Irasari, N. Irwan Irwan Islamy Rahma Hutami, Islamy Rahma Isnaini Rosyida, Isnaini Israhnanto Isradji Iwang Yusuf J. Handhika Janti Soegiastuti Jeffry Handhika Joko Wahyu Wibowo Juniarto, Galuh K, Hikban Fiqhi K, Raditya Pradana Daryosta Karwanto, Karwanto Khairunnisa, Kamila Putri Khairunnisa, Sekarayu Septia Khamareta, Vita Ayu Tegar Kharis, Nanang Abdul Khatami, Muh Najib Riza Khaula, Nasywa Khobibah, Khobibah Khoirul Hadi, Muhammad Khudri, Khudri Kurnia, Sultan Kurniawan, Ajik Kurniawan, Yuwono Tulus Kuswara, Yesi Lasmono Tri Sunaryanto Lathifah, May Layli, Intan Noor Lestari, Ajeng Sarwi Lisa Erfi Yunita Listyaning Eko Martanti Luailiyah, Afridatul Maftukha, Aeni Maharani, Eisha Ira Mahzufa, Nela Mah’ruf Todi Prihantoro Marhan, Ari Marias, Marias Martanto Martosupono Martha Widiana Mayangsari maryatun maryatun Masfiyah Masfiyah, Masfiyah Maulani, Hilda Nurrifa Mauqifal As’ad, Daffa Median Agus Priadi Mei Denta Rahmania Melvi Lesmana Alim Mery Sukmiwati MG Adiyanti MI Ekatrina Wijayanti Minidian Fasitasari Mliwes Hardhadhedhali Moewardi, Istar Mohammad Gamal Rindarjono, Mohammad Gamal Mohtar Yunianto, Mohtar Mostofa, Padly Muchayatin, Muchayatin Muhammad Ilham Maulana Muhammad Zakiyul Fikri Muhyiddin Attaqiy Mukholis Aji Prasetyo, Chiryokuna Murniati, Diana Sri Musavira, Mettavantya El Musprihadi, Ribut Muthia’h, Farah N. D. Setyani, N. D. N. Nurjanah Nafisyah, Nafisyah Nastavia, Chika Netti Aryani Ngadiyono Ngadiyono, Ngadiyono Nida Az Zhahiroh, Mitsla Nika Bellarinatasari Ningsih, Sukma Setia Ningsih, Tri Nirwana, Disna Laura Cahya Nisaa, Salsabila Amarti Nofri Sandria Nonoh Siti Aminah Novita, Mutiara Putri Nugraha, Asta Nugraheni, Indah Listya Nugroho, Kalisnada Namba Rohmad Nunung Nurlaila Nur Aisah, Muthiara Nur Fauziah, Laeli Shifa Nur Fauziah Nur Handyka, Muhammad Ammar Nur Rokhim, Nur Nurchayati Nurchayati Nurhaliza, Nimas Putri Nuria, Ervina Shinta Nurrafi'u, Gizalias Kusnanda Nursyafa'ati, Hesti Puji Nursyirwani, Nursyirwani Nurulita, Nisa Devina Nurwiati, Titik Octavia, Tania Octaviani, Dhita Aulia Oktasari, Zevia Oktaviani, Yelly Marike Orchita, Novenda Salma Panggayuh, Ganesha Lintang Pareng Rengi Parju, Parju Parmono Parmono Permana, Zera Pradana, Febry Annan Pradhana, Aleyda Syifa Prakosa, Revanka Yoga Pramudiantoro, Keanu Prasetijono, Purwito Soegeng Prasetijono, Purwito Sugeng Prasetyo Prasetyo Prasetyo, Anugerah Wahyu Adi Pratama, Adri Aditya Pratama, Zarir Abiyyuda Pratami, Rani Windasari Prihantoro, Mahruf todi Primasti, Resta Pritasari, Alteriana Mydriati Sita PUJI LESTARI Pujiati Abbas purba, Trie omitha Purwandari Purwandari Purwito Soegeng Purwo Suyono, Purwo Puspita, Atha Candra Putra, Deko Rio Putri Junio, Zakia Putri Rahmawati Putri, Diah Anggun Febriana Putri, Jacinda Alline Yoriana Putri, Maharani Aulia Putri, Nabila Haynaya Putro, Robert Setiawan Rahayu, Sefani Rahma, Vira Fadhila Rahmah Rahmah Rahmah, Husna Aulia Rahmantika, Nurbani Widha Rahmawati, Lilis Rahmawati, Shinta Tri Raihanah Fathindya Pratiwi Ramadhan, Bagus Wahyudi Ramadhani, Hesa Haidar Ramadhanty, Risenda Atha Rambe, Paijan Ratna Juwita Ratnasari, Tyas Puji Ratnawati Ratnawati Recha, Andhiara Navira Relly Prihatin Rianti, Ernita Riasari, Naili Sofi Ridhani, Jovita Rita Kartika Sari Rizky Amelia Rizseta, Franda Roas Irsyada, Roas Rohman, Fatuh Rosa, Selpia Rosyada, Dina Praktika Rusliawati, Siska Adhani Sabila, Nadila Yuniar Saharda, Nadylla Mifta Ulrahmi Saleha Saleha Salikun Salikun, Salikun Sandy Christiono Santhy Wisuda Sidauruk Santi Wijayanti, Dwi Gansar Santosa, Agus Dwi Aji Santosa, Eka Budhi Santosa, Wignyo Saputra, Yoga Pratama Sari, Resti Indah Puspita Sarwanto Sarwanto Saugi Abduh Sawitri, Nopi Sayuti, Bangkit Johan Sebriyana, Novi Setyabudi, Setyabudi Setyaningrum, Ndaru Sholihah, Andri Nur Shyfa, Resti Nurul Siahaan, Sondang Sianturi, Desky Novita Sari Sidauruk, Santhy W. Sinaga, Pransiska Siregar, Heppi Nurjanah Siregar, Rizky Febriansyah Siti Aminah Siti Lathifah, Azizah Siti Thomas Zulaikhah Soares, Ghio V. D Sri Mulyani Sri Suprapti Sri Suprapti Sri Umijati Sri Widodo Subiyono, Amelia Febriani Suciati Suciati Suciati Sudarisman suhandri, suhandri Suharyana Suharyana Sukardi Sukardi Sukarmin Sukendi Sukendi Sukirno Mus Sukma, Elni Sulistyo, Elliana Kristi Sulistyowati, Dian Sumarto Sumarto Sunarno Sunarno Supurwoko Surjana, Fulien Suroto Suroto Suryani Yuliyanti, Suryani Suryo, Joko Susanto, Alifarga Kresnayoga Susi Herlinda Suyati - SYAFIYAH, MUAZARAH NASYWATU Syahada, Melania Syahrani, Aisah Juwita Syaifudin, Iqbaal Syamsu Syamsu Syamsulhuda BM Syauqi, Laely Nur Habibah Syifa Rafsanjani, Hanum Taufik Ruudyan Mainaki Tianka, Inge Elsa Tinuk Istiarti Titin Marlina, Titin Tjipto Leksono Tri Widayati Trisnaningsih, Sari Ulfadhina, Nedya Uliya, Susanti Malinda Uswatul Umaroh Umaroh, Umaroh Urfaturrizqi, Salsabila Utami, Adelia Yunika V. Sri Sumijati, V. Sri Virliana, Asya Izzati Viska Inda Variani Wahdah Rochmawati Wahyu, Syafrudin Waluyo, Dwiki Rahman Budi Wan Syafii Wardhana, Naufal Al Faris Wardhani, Multi Tri Warni, Shanti Wengsi, Aswira Wibowo, David Adi Wibowo, Wakhid Widakdo, Ridwan Widha Sunarno Widiasari, Naura Filza WIDIASTUTI - Widiastuti, Dhias Widya Yogi, Rihadatul Aisha Winata, Septiany Putri Wiwik Marsutji Agustinaningsih Wiyanto, Bunga Elsharon Wulan, Bunga Dwi Wulandari, Stefany Widya Ayu Yafie, Ahmad Arif Yahya, Ilham Muhammad Yani Istadi Yasin, Nirwan Il Yelliza Yelliza Yeni Marlina Yesiana Rahmawati, Sofie Talitha Yoswati, Dessy Yova, Surya Dirga Yudatama, Pandu Yulia Dewi Puspitasari Yuliana Putri, Diyah Yuliana, Kumala Putri Yuliasati, Densi Silvia Yuneva, Yuneva Yuniar Alam, Yuniar Yustina Yustina Yustisia, An Nisa Zamzami, Romi