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Suparmi Suparmi
Fakultas Psikologi Universitas Katolik Soegijapranata
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PENGGUNAAN MODEL PEMBELAJARAN KOOPERATIF TIPE NUMBERED HEADS TOGETHER (NHT) UNTUK MENINGKATKAN AKTIVITAS DAN HASIL BELAJAR BIOLOGI KELAS VII-1 SMPN 25 PEKANBARU Suparmi, Suparmi
Primary: Jurnal Pendidikan Guru Sekolah Dasar Vol 4, No 2 (2015)
Publisher : Laboratorium Program Studi Pendidikan Guru Sekolah Dasar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (310.982 KB) | DOI: 10.33578/jpfkip.v4i2.2943

Abstract

This research focuses on an effort to look improvement of activities and a biology subject result as an effect of implemention of Numbered Head Together (NHT) in learning. This research was done at SMP N 25 Pekanbaru on biology subject, with subject was 40 students of class VII-1, 19 females and 21 males. After this research has been done, the average students’ activities increased on activity of listening teacher’s explanation from 90% in the first cycle into 94 % in the second cycle. Then it was a proof that learning biology process with using Cooperatif Learning Model Type Number Heads Together can increase students’ participantion in learning process on classroom discussion. Meanwhile, students’ result on Biology learning, Animal Classification, in class VII-1 on SMPN 25 Pekanbaru using Cooperative Learning Model Type Numbered Heads Together increased from first to second cycle. In can be seen from thoroughness percentage of students who achieved above school standar, KKM, namely 27 person (68%) on the first cycle and 34 person (85%) on the second cycle, or it increased 17%.Keywords: numbered heads together, learning activity, learning result.
APLIKASI DIGITALIS SEDERHANA DALAM UPAYA PENINGKATAN PEREKONOMIAN PADA KADER KESEHATAN DI DESA JETIS KABUPATEN SUKOHARJO maryatun, Maryatun; Widodo, Sri; Suparmi, Suparmi; Indarwati, Indarwati
ADI WIDYA : JURNAL PENGABDIAN MASYARAKAT Vol 4, No 2 (2020): ADIWIDYA
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/awpm.v4i2.3942

Abstract

Latar Belakang : Kader kesehatan adalah seseorang yang dekat dengan masyarakat dan mebantu meningkatkan derajat kesehatan masyarakat. Kelurahan Jetis terdapat 75% kader adalah rumah tangga yang memiliki pekerjaa tidak tetap, sedangkan sebagai petugas kader kesehatan tidak mendapatkan upah dan hanya diberikan reward untuk periksa kesehatan gratis ke puskesmas sehingga kondisi ini memprihatinkan bagi kesejahteraan kader. Kader kesehatan kelurahan Jetis selama ini hanya membantu mengelola jajanan tradisional dan tidak menjadi penjual jajanan tersebut, tetapi ada kader yang sudah memiliki usaha sendiri tetapi belum memanfaatkan internet atau online. Tujuan : melakukan pembinanaan kader dalam peningkatan pengetahuan dan ketrampilan kader dalam bidang kesehatan pelayanan sederhana perlunya melakukann pembinanaan dalam bidang perekonomian sebagai upaya membantu berdirinya usaha yang dikelola oleh kader bersama-sama secara mandiri. Metode : Pelaksanaan kegiatan meliputi 4 tahap yaitu (1). Pelatihan kader dalam bidang perkenomian, (2). Melatih kader dalam menggunakan aplikasi dalam pemasaran online bisnis, (3). Memberikan tantangan untuk kader dalam pembuatan jajanan sehat yang dapat dikembangkan sehingga meningkatkan pendapatan, (4). Memotivasi dan melakukan pendampingan untuk meningkatkan pendapatan melalui usaha mereka sendiri. Hasil : 55% kader kesehatan dapat menggunakan aplikasi yang dapat membantu mengelola data posyandu tetapi dapat dijadikan tempat untuk memasarkan dari usaha mandiri kader sehingga dapat meningkatkan perekonomian kader. Kesimpulan : Kegiatan PPDM dengan 4 (empat) tahap dalam meningkatkan Kesejahteraan kader kesehatan Kelurahan Jetis dapat ditingkatkan melalui usaha mandiri dengan strategi marketing yang baik yaitu melalui internet atau online.Kata Kunci : Kader Kesehatan, reward, ekonomi, aplikasi, online.
THE EFFECTS OF DIFFERENT PROCESSING METHOD TOWARD QUALITY OF SHRIMP (Acetes erythraeus) SAUSAGE Wau, Edwinar R; Suparmi, Suparmi; Desmelati, Desmelati
Jurnal Perikanan dan Kelautan Vol 15, No 01 (2010)
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.15.01.%p

Abstract

This research was conducted in June-July of 2010 and aimed to find out thebest quality shrimp sausage that were treated differently (boiling and roasting).Parameters of measured were organoleptic test, proximate analysis and TPC analysis.Results shown that the roasting sausage provided the best visual characteristics,good taste, compact texture, typical grilled sausage aroma, lower water content,higher protein content and has the lowest total bacteria colonies. The grilled sausagecan be kept up to 20 days in refrigerator (50 C).
The Implementation of Joyful Learning Strategies Using Experimental and Project Methods in terms of Students’ Creativity and Self-Discipline Anggraeni, Melyana Dyah; Sunarno, Widha; Suparmi, Suparmi
JPI (Jurnal Pendidikan Indonesia) Vol 10, No 2 (2021)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (354.247 KB) | DOI: 10.23887/jpi-undiksha.v10i2.30110

Abstract

This study aims to analyze the difference of students’ study result between the joyful learning strategics using the experimental and project method seen from the creativity and self-discipline. The research method used in this study was the experimental method. The research design used in the study was a quasi-experimental research design. The sample was obtained by using the Cluster Sampling technique which consisted of two classes through scientific-based learning observations using project and experimental methods in different classes. The data collection on the learning outcomes of the knowledge aspect used to test techniques, the attitude aspect used the questionnaire technique, and the skill aspect used the observation sheet. The results of this study shows that project method influencing students’ study and skill result better than the experimental method. The learning outcomes of students’ knowledge and skills with creativity were better than those of students with low creativity. The learning outcomes of students with high self-discipline were better than those of students with low self-discipline.
STUDY ON CONSUMERS ACCEPTANCE OF LOMEK FISH SAUSAGE (Harpodon nehereus) FORTIFIED WITH CARROTS (Daucus carrota) FLOUR Wahyu, Syafrudin; Desmelati, Desmelati; Suparmi, Suparmi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 2 (2020): 2 Juli - Desember 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

AbstractThis study aims to determine the effect of fortification of carrot flour (Daucus corota) on lomek fish (harpodon nehereus) sausage towards consumer acceptance. The research method used was experimental, namely fortification of carrot flour on the lomek fish sausage. The research had two stages, namely the first stage making carrot flour and the second stage making lomek fish sausage with the addition of carrot flour. The research data were analyzed using a one-Factorial Completely Randomized Design (CRD). The parameters tested were organoleptic (appearance, texture, aroma, and taste), and proximate analysis (ash content, moisture content, and protein content). Research shows that the addition of carrot flour has a significant effect on consumer acceptance of lomek fish sausage with the addition of 10% carrot flour (S1) as the best treatment which is shown by the results of the organoleptic test in appearance values 7.17 (pure white color), aroma 7.01 (aroma lomek fish), taste 6.80 (savory, specific to lomek fish taste) and texture 6.35 (chewy, inelastic, and sticky texture). While the moisture, protein, and ash content was 72.18%, 11.70%, and 2.05% respectifely.Keywords: Carrot flour, lomek fish, sausage.
STUDY ON THE ADDITION OF REBON SHRIMP PROTEIN HYDRAULICATE (Acetes sp.) INTO THE PURPLESWEET POTATO (Ipomoea batatas L. Poir) MODIFIED FLOUR Sukma, Elni; Suparmi, Suparmi; Buchari, Dewita
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 2 (2020): 2 Juli - Desember 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

ABSTRACT Protein hydrolyzate is a product resulted from the breakdown of simple peptides and amino acids through the hydrolysis process by enzymes, acids or alkalis. The purpose of this study was to determine the effect of the addition of modified purple sweet potato flour (Ipomoea batatas L. Poir) into therebon shrimp protein hydrolyzate (Acetes sp.). The research method was an experiment using a non-factorial Completely Randomized Design (CRD) to compose and conduct 4 treatments of varied flour compositionadded (0%, 5%, 10%, and 15%). The parameters used to assess the quality of the modified flour produced were sensory evaluation (appearance, consistence, aroma, and texture) and the proximate composition. The results showed that the addition of shrimp protein hydrolyzate had a significant effect on the purple sweet potato flour. The best treatment was shown by the addition of 15% shrimp protein hydrolyzate, characterized by the dark purplein appearance, less attractive, intact, less neat and dry texture, very smooth, compact and produces a very fragrant aroma specific to rebon shrimp. The best product was shown by the scoreof the consistence 6.1; the aroma 7.1; and the texture8.1; meanwhile the proximate composition was shown by the content of water 6.31%; ash 4.02%; fat 0.84%; protein 16.54%, and carbohydrates 72.28%. The quality of the product was appropriate to Indonesian Quality Standard required forsweet potato flour. Key words: modified flour, protein hydrolyzate, sweet potato,rebon shrimp
STUDY OF MAKING REBON SHRIMP MACARONI (Acetes sp.) BY ADDITION OF CARROT EXTRACT (Daucus carrota) Shyfa, Resti Nurul; Suparmi, Suparmi; Desmelati, Desmelati
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 2 (2020): 2 Juli - Desember 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

AbstractThis study aims to obtain the best amount of carrot extract for rebon shrimp macaroni. The research method used was the experiment of making rebon shrimp macaroni with the addition of carrot extract. The research data were analyzed using a one-factor completely randomized design. The test parameters were organoleptic analysis (appearance, aroma, taste and texture), proximate analysis (moisture content, ash content, fat content, protein content and crude fiber content). Research shows that the addition of carrot extract has an effect on the taste of the resulting rebon shrimp macaroni. The use of 300 ml carrot extract concentration is the best treatment with characteristics, namely: it has a slightly thin appearance and is orange in color, the aroma of rebon shrimp is not strong, the taste of rebon shrimp and sweet from carrots, the texture is less dense and brittle. The proximate value of water content is 10.47%, ash content is 1.70%, fat content is 0.62%, protein content is 16.68% and crude fiber content is 0.37%. Keywords: carrots, macaroni, rebon shrimp, taste. 
PENGEMBENGAN MEDIA PEMBELAJARAN IPA EDUCATION CARD BERBASIS SAINS-EDUTAINMENT TEMA ENERGI KELAS VIII Suparmi, Suparmi; Yulianto, Agus; Widiyatmoko, Arif
Unnes Science Education Journal Vol 2 No 1 (2013): February 2013
Publisher : Department of Integrated Science, Faculty of Mathematics and Natural Sciences, Universitas Negeri Semarang in Collaboration with Perkumpulan Pendidikan IPA Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/usej.v2i1.1823

Abstract

Penelitian ini bertujuan untuk mengembangkan Education Card sebagai median pembelajaran IPA untuk menjelaskan energi dan mengevaluasi efektivitas belajar siswa. Penelitian ini merupakan penelitian Research and Development (R&D). Ada dua tahapan dalam penelitian ini, yaitu tahap proses pengembangan media pembelajaran Education Card dan hasil belajar siswa serta respon siswa terhadap pembelajaran. Dalam penelitian ini efektivitas diukur dari siswa yang memiliki minat dan aktivitas sangat tinggi mencapai 78% total siswa, dan siswa yang mencapai nilai  mencapai 76% total siswa. Hasil penelitian ini yaitu  validator menilai bahwa media pembelajaran education card sangat layak. Pada  uji coba skala kecil dan skala besar siswa memberikan penilaian sangat layak dan layak pada media pembelajaran education card. Selain itu tanggapan siswa dan guru terhadap media pembelajaran education card menunjukan tanggapan yang sangat baik. Pada uji coba pemakaian diketahui bahwa semua kriteria efektif dapat terpenuhi. Berdasarkan hasil penelitian menunjukan bahwa media pembelajaran education card berbasis sains-edutainment layak digunakan sebagai media pembelajaran IPA terpadu tema energi di MTs.  This study aims to develop an Education Card as a learning media science to explain the energy and evaluate the effectiveness of student learning. This research is a Research and Development (R & D). There are two steps in this study, that is steps of the development of instructional media Education Card and student learning outcomes as well as students' response to learning. In this study measured the effectiveness of the students who have the interest and activity is very high at 78% of total students, and students who achieve a score ≥ 75 is 76% of total students. The results of this research that the validator considers that the media is well worth learning education card. On a small scale trials and large-scale assessment of students gave very decent and worthy in learning media education card. In addition to the responses of students and teachers towards instructional media education card showed excellent responses. At trial usage note that all criteria are met effectively. Based on the results of the study showed that media education card learning science- edutainment based fit for use as a medium of learning science integrated energy theme in MTs. 
THE EFFECT OF INCLUSION IN PINEAPPLE JUICE (Ananas comosus)ON THE QUALITY OF BLOOD (Anadara granosa)DURING COLD STORAGE Marhan, Ari; Suparmi, Suparmi; Desmelati, Desmelati
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 8, No 2 (2021): Edisi 2 Juli s/d Desember 2021
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

ABSTRACTBlood clams are a common type of shellfish for the community, its general use is as a consumption material. Blood clams have a fast rotten nature and experience deterioration in quality, so they only last up to 1-2 days. The high water content in blood clams causes blood clams to decompose faster than fish. The purpose of this study was to determine the effect of soaking pineapple juice on the quality of blood clams during storage. This research method is an experimental method, namely soaking blood clam meat in pineapple juice with different concentrations with 45 minutes of soaking time, and as a group is storage time with time intervals of 0, 1, 3 and 5 days. The experimental design used was a non-factorial randomized block design (RAK) consisting of four treatment levels, namely N0 (without pineapple juice), N1 (80% pineapple juice), N2 (90% pineapple juice), Npineapple juice).3 (100%pineapple juice), then pH test, TVB test, TMA and total bacterial colony (TPC) analysis. Furthermore, proximate analysis was carried out such as water, protein and fat content. The results of the study of immersion in pineapple on blood clam meat significantly affected the quality of mussel meat based on the pH value, TVB-N value, TMA, total plate number, protein content, water content and fat content. The best treatment was found in the Ntreatment3 (the addition of 100% pineapple juice) with an average pH value of 5.07, TVB-N value 25.46 mg/100g, TMA value 10.77 mg/100g, total plate number 5 ,4 x 105colonies/g for 3 days storage. The results of the proximate analysis were the value of protein content of 10.65%, water 79.83% and fat 0.74%.  Keywords: Blood clams, Cold storage, Pineapple juice.
PENGOPTIMALAN RUTE DISTRIBUSI PRODUK TISU DI CV MAPLE SEMARANG DENGAN MENGGUNAKAN METODE SAVING MATRIX DAN NEAREST INSERTION Suparmi, Suparmi; Suyitno, Hardi; Rosyida, Isnaini
Unnes Journal of Mathematics Vol 9 No 2 (2020)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/ujm.v9i2.37849

Abstract

Distribusi merupakan salah satu aspek penting dalam pemasaran. Permasalahan distribusi termasuk dalam permasalahan Capacitated Vehicle Routing Problem (CVRP). CVRP dapat diselesaikan dengan beberapa metode diantaranya adalah metode saving marix dan nearest insertion. Tujuan dalam penelitian ini adalah menganalisis penyelesaian rute pendistribusian tisu dari depot ke pelanggan dan kembali ke depot dengan menggunakan metode saving matrix dan nearest insertion. Pencarian rute tersebut dilakukan secara hitung manual, selanjutnya akan ditentukan keefektifan dari penggunaan kedua metode tersebut. Pengambilan data dilakukan dengan metode observasi dan wawancara secara langsung dan menggunakan google maps untuk menentukan jarak dari depot/distributor CV Maple Semarang ke pelanggan-pelanggan. Dari penelitian ini solusi dengan menggunakan metode saving matrix diperoleh jarak minimal sebesar 63,8 km dan metode nearest insertion diperoleh jarak minimal sebesar 60,5 km. Dengan demikian dapat disimpulkan bahwa rute yang terbentuk dengan metode nearest insertion lebih efektif dibandingkan dengan menggunakan metode saving matrix. Distribution is an important aspect of marketing. Distribution problems are included in the Capacitated Vehicle Routing Problem (CVRP) problem. CVRP can be solved by several methods including the saving matrix and nearest insertion methods. The purpose of this study was to analyze the completion of tissue distribution routes from the depot to the customer and return to the depot using the saving matrix and nearest insertion methods. The seeking for the route is done manually, then the effectiveness of the two methods will be determined. Data collection is done by direct observation and interview methods and using google maps to determine the distance from the depot/distributor CV Maple Semarang customers. From this study the solution using the saving matrix method obtained a minimum distance of 63.8 km and the nearest insertion method obtained a minimum distance of 60.5 km. Thus it can be concluded that the route formed by the nearest insertion method is more effective than using the saving matrix method.
Co-Authors ,, Sarwono A Halim Afifa, Ira Nur Agata Ika Paskarista Agung Sulistyanto Agung Wibowo Agus Yulianto Ajie, Astrandaya Akbar, Bayu Fadillah Akbar, Mohammad Dhanny Alamsyah, Zaid Raihan Aldian, Alfida Fitratunissa Aldrat, Hendri 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 Aqila Naila Ismail, Sachiko Ardiansyah, Rodjik Arif Widiyatmoko, Arif Aris Nurkholis Arman Effendi Artanti, Sekar Arum Artikasari, Anisa Dian Asmara, Adhiko E Asri Neli Putri Asyar, Nisrina Adiba Atik Rahmawati Atina Hussaana Aulia, Zumrotul Avin Fadilla Helmi 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 Chang, Afnesha Noveriana Christina Indrajati Cipta, Wine Tiara Citta Arunika Risyudhanti, Citta Arunika Daffa Muhammad Dzaky 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 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 Ibnu Sina Ika Rosdiana Imam Gozali Indah Indah Indarwati Indarwati Indriatno, Anang Wiwik Iqbal Abdillah, Jusuf Irasari, N. Irwan Irwan Isnaini Rosyida, Isnaini Israhnanto Isradji Iwang Yusuf Janti Soegiastuti Jeffry Handhika Joko Wahyu Wibowo Juniarto, Galuh Karwanto, Karwanto Khairunnisa, Kamila Putri Khairunnisa, Sekarayu Septia Khamareta, Vita Ayu Tegar Kharis, Nanang Abdul Khatami, Muh Najib Riza Khobibah, Khobibah Khoirul Hadi, Muhammad Khudri, Khudri Kurnia, Sultan Kurniawan, Yuwono Tulus Kuswara, Yesi Lasmono Tri Sunaryanto Lathifah, May Layli, Intan Noor Lestari, Ajeng Sarwi Lisa Erfi Yunita Listyaning Eko Martanti Maftukha, Aeni Maharani, Eisha Ira Mahzufa, Nela Mah’ruf Todi Prihantoro Marhan, Ari 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 Mettavantya El Musavira 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 Musprihadi, Ribut Muthia’h, Farah N. Nurjanah Nafisyah, Nafisyah Nastavia, Chika Netti Aryani Ngadiyono Ngadiyono, Ngadiyono Nida Az Zhahiroh, Mitsla Nika Bellarinatasari Ningsih, Sukma Setia Nirwana, Disna Laura Cahya Nisaa, Salsabila Amarti Nofri Sandria Nonoh Siti Aminah Novita, Mutiara Putri Nugraha, Asta Nugraheni, Indah Listya 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 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 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 Rahma, Vira Fadhila 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 Ratnawati Ratnawati 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 Sabila, Nadila Yuniar Saharda, Nadylla Mifta Ulrahmi Saleha Saleha Salikun Salikun, Salikun 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 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 Suciati Suciati Suciati Sudarisman Suharyana Suharyana Sukardi Sukardi Sukarmin Sukendi Sukendi Sukirno Mus Sukma, Elni Sulistyo, Elliana Kristi Sulistyowati, Dian Sumarto Sumarto Sunarno Sunarno Surjana, Fulien Suroto Suroto Suryani Yuliyanti, Suryani Suryo, Joko Susanto, Alifarga Kresnayoga Suyati - SYAFIYAH, MUAZARAH NASYWATU Syahada, Melania 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 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 Wibowo, David Adi 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