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All Journal Jurnal Hukum Khaira Ummah Jurnal Presipitasi : Media Komunikasi dan Pengembangan Teknik Lingkungan Jurnal Ilmu dan Teknologi Hasil Ternak Journal of Public Policy and Management Review Jurnal Ekonomi Modernisasi KURVA S JURNAL MAHASISWA Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Journal of Indonesian Applied Economics Dharmakarya : Jurnal Aplikasi Ipteks Untuk Masyarakat Shaut Al-'Arabiyah Journal of Innovation and Applied Technology JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) Jurnal Pendidikan Ilmu Sosial Prosiding Seminar Nasional Pendidikan Akuntansi dan Keuangan Pedagogia: Jurnal Pendidikan Journal of Tropical Biodiversity and Biotechnology Jurnal Sejarah dan Budaya JURNAL MAHKAMAH Jurnal Penelitian Pendidikan IPA (JPPIPA) Historika Jurnal SOLMA Indonesian Food Science and TechnologyJournal JURNAL ILMIAH PETERNAKAN TERPADU Al Qalam: Jurnal Ilmiah Keagamaan dan Kemasyarakatan Jurnal Ilmiah Pendidikan Profesi Guru International Journal of Supply Chain Management JURNAL CEMERLANG: Pengabdian pada Masyarakat Jurnal Ilmiah Inovasi International Journal for Educational and Vocational Studies Jurnal Review Pendidikan dan Pengajaran (JRPP) Diakronika SCAFFOLDING: Jurnal Pendidikan Islam dan Multikulturalisme SINDANG: Jurnal Pendidikan Sejarah dan Kajian Sejarah Metafora: Education, Social Sciences and Humanities Journal Buletin KKN Pendidikan GANDRUNG: Jurnal Pengabdian Kepada Masyarakat REKASATWA : Jurnal Ilmiah Peternakan Ideguru: Jurnal Karya Ilmiah Guru Jurnal Ilmu Agama dan Pendidikan Agama Buddha (JIAPAB) Prosiding Ilmu Agama dan Pendidikan Agama Buddha Jurnal Ekonomi TSAQIFA NUSANTARA: Jurnal Pembelajaran dan Isu-Isu Sosial Langgam International Journal of Social Science Education, Art and Culture Innovative: Journal Of Social Science Research JIM: Jurnal Ilmiah Mahasiswa Pendidikan Sejarah Riwayat: Educational Journal of History and Humanities Danadyaksa Historica Conference Proceedings International Conference on Education Innovation and Social Science Jurnal Agripet Journal of Agriprecision & Social Impact Jurnal Pendidikan Progresif JLTLL Jurnal Historica PAEDAGOGIE
Agus Susilo
UNTAG Samarinda
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Physics Public Health Social Sciences Transportation Veterinary Other

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Use of Propolis Extract as an Ingredient for Skin Cancer Cell Apoptosis Transfersome Cream with Gelatin as an Emulgator Puspa, Galuh Wilujeng; Susilo, Agus; Cahyati, Miftakhul; Nurjannah, Nurjannah; Pranowo, Dodyk
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 10, No 1 (2023): JITRO, January
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jitro.v10i1.28659

Abstract

Transfersome has been commonly used to increase the penetration of drugs derived from natural ingredients. Propolis is a natural ingredient with many benefits, such as antimicrobial, antiviral, anti-inflammatory, antitumor, antioxidant, and anticancer. In various in vitro studies, propolis showed proapoptotic activity in cancer cells. Gelatin is a chemical compound that can be used as an emulsifier because it has a hydrophobic part in the peptide chain. This study aimed to determine the optimal gelatin content based on physical tests as an emulsifier in the manufacture of emulsions for transfersome cream ingredients. The research method used was an experimental laboratory with 6 gelatin concentration treatments, namely 1% (P1), 2% (P2), 3% (P3), 4% (P4), 5% (P5), and 6% (P6) with 3 replicates. To make the emulsion, 5% propolis extract was added. The results of statistical analysis showed that the manufacture of emulsions using different concentrations of gelatin had a very significant effect (p
Quality of Food Products Chicken Crepes Permatasari, Putery; Al Awwaly, Khothibul Umam; Susilo, Agus
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 9, No 2 (2022): JITRO, May
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (517.816 KB) | DOI: 10.33772/jitro.v9i2.22894

Abstract

Chicken meat is a good source of protein, because it contains complete essential amino acids. Utilization of chicken meat in the manufacture of gluten-free crepes to increase economic value and as a source of protein that can be used as a functional snack for people with gluten intolerance. The purpose of this study was to determine the best quality of gluten-free chicken crepes in terms of organoleptic values and the best treatment using chicken meat and to determine the functional groups of the best treatment crepes. This study used a completely randomized design (CRD) method consisting of 4 treatments and 4 replications, namely treatment P0 the use of chicken meat by 20%, P1 the use of chicken meat by 25%, P2 the use of chicken meat by 30%, P3 the use of chicken meat by 35%. The results showed that the use of chicken meat with different proportions had a very significant effect (p<0.01) on the organoleptic value (texture and color), had a significant effect (p<0.05) on the organoleptic value (aroma and acceptance) and did not. significantly different (p>0.05) on the organoleptic taste. Organoleptic characteristics with a crunchy texture to very crispy, dark yellow to bright yellow, slightly chicken-scented to chicken-scented, slightly savory to savory taste and can be accepted by consumers. The conclusion of the study was that he use of more chicken meat can improve the organoleptic quality (taste and aroma) of gluten-free chicken crepes, but decrease the organoleptic quality (texture, color and acceptance) of gluten-free chicken crepes. The best treatment of gluten-free chicken crepes was P1 with the use of chicken meat by 20%. FTIR absorption band indicates the presence of amide compounds present in chicken crepes, and has 15 kinds of amino acids consisting of 9 essential amino acids and 6 non-essential amino acids and has a saturated fatty acid (SFA) of 2.8%, monounsaturated fatty acids (MUFA) 2.27% and polyunsaturated fatty acids (PUFA) 0.79%.Keywords:  crepes, chicken meat, quality product
Characteristics Carcass of Steer and Bull of White Brahman Crossbred Cattle at Different Ages Sugesti, Madiyan; Susilo, Agus; Kuswati, Kuswati
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 9, No 2 (2022): JITRO, May
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (368.799 KB) | DOI: 10.33772/jitro.v9i2.22615

Abstract

The objective of this study was to determine the effect of sex and age of slaughter on the carcass characteristics of white Brahman crossbred cattle in feedlot Lampung, Indonesia. A total of 126 white brahman cattles consisting of 63 steers (21 PI0, 21 PI1, 21 PI2) and 63 bulls (21 PI0, 21 PI1, 21 PI2) were selected for this study. The slaughter was conducted using non stunning method using box mark 4. Data analysis was done using factorial completely randomized design and Duncan's continued test. The results showed that the slaughter age factor significantly (P <0.05) had a significant effect on slaughter weight, carcass weight, carcass percentage, meat weight, fat weight, fat percentage, bone weight, bone percentage, meat bone ratio (MBR), meat fat ratio (MFR) and rib eye area (REA). The interaction of sex and slaughtering age factors showed a significant effect (P <0.05) on slaughter weight, carcass weight, meat weight, meat percentage, bone percentage, and MBR. Sex and age of slaughtering had no significant effect (P> 0.05) on the thickness of the back fat of the white Brahman crossbred cattle. It can be concluded that the factors of sex and age have an effect on the carcass characteristics of the white Brahman crossbred cattle.Keywords: Carcass Characteristics, White Brahman Crossbred, Steer, Bull, Age
History Learning for Students Through Lubuklinggau Local History Study Tour Activities Susilo, Agus; Sari, Ratna Wulan; Satinem, Yohana
LANGGAM: International Journal of Social Science Education, Art and Culture Vol 3 No 2 (2024): LANGGAM: International Journal of Social Science Education, Art and Culture (June
Publisher : Master Program of Social Science Education of Universitas Negeri Padang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/langgam.v3i2.190

Abstract

The problem that arises in learning History today is how to make History material more interesting. The current learning system is still considered conventional which causes the belief that learning History is less active. The purpose of this research is learning History in students through Lubuklinggau local history study tour activities. The method of implementation in the current learning process of History is using qualitative descriptive method. In this descriptive method, the researcher tries to describe the research carried out with appropriate reference sources. The results and discussion include: History learning in Higher Education is that current History learning continues to be improved. History learning is not only carried out by discussing textbooks, but is made as interesting as possible. History lecturers have a big responsibility in realizing this. Then the Lubuklinggau local history study tour is a tourist study activity carried out by lecturers together with students to visit historical places in Lubuklinggau City. This activity will add insight and essential knowledge for students. The History learning system will be more colorful and create a spirit of learning History for students. The conclusion is that the improvement of the History learning system can be done by lecturers with local history study tours. This activity can increase knowledge and provide valuable experience for students related to learning History, local culture and traditions. Of course, apart from being a medium for learning History directly, it is also a promotional medium in introducing valuable heritage to the wider community.
ANALISIS PERPUSTAKAAN SEBAGAI SUMBER LITERASI GENERASI Z DI ERA DIGITAL Susilo, Agus; Satinem, Yohana; Sarkowi, Sarkowi
TSAQIFA NUSANTARA: Jurnal Pembelajaran dan Isu-Isu Sosial Vol 3, No 02 (2024): Vol. 03. No. 02 2024 (September)
Publisher : Universitas Islam Negeri Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/tsaqifa.v3i2.32368

Abstract

Era digital telah membawa perubahan signifikan dalam cara Generasi Z mengakses dan memanfaatkan informasi. Perpustakaan, yang selama ini dikenal sebagai pusat literasi, kini dihadapkan pada tantangan untuk beradaptasi dengan kebutuhan generasi yang tumbuh bersama teknologi. Penelitian ini bertujuan untuk menganalisis peran perpustakaan sebagai sumber literasi bagi Generasi Z dalam konteks digital. Metode yang digunakan adalah analisis kualitatif dengan pendekatan deskriptif melalui studi literatur dan observasi. Hasil penelitian menunjukkan bahwa perpustakaan harus mengintegrasikan teknologi digital dalam layanannya, seperti koleksi e-book, database digital, dan layanan perpustakaan daring, untuk tetap relevan bagi Generasi Z. Selain itu, perpustakaan juga perlu menyediakan program literasi digital yang dapat meningkatkan keterampilan teknologi informasi di kalangan pengguna muda. Dengan adaptasi ini, perpustakaan dapat terus berfungsi sebagai sumber literasi yang efektif dan relevan di era digital.
Effects of the Commercial Yogurt Starter on the pH, aw, TPC, TotalBacteria of Lactic Acid, Yeast Mold Numbers and Organoleptic inFermented Sausages Susilo, Agus; Widati, Aris Sri; Evanuarini, Herly; Apriliyani, Mulia Winirsya; Rahayu, Premy Puspitawati; Tyas, Dewi Septi Ayuning; Rafly, Raihan; Pramudita, Ananda Diah
Jurnal Ilmu-Ilmu Peternakan Vol. 34 No. 3 (2024): December 2024
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2024.034.03.3

Abstract

Yogurt culture has never been used as a probiotic to produce fermented sausages. The microorganisms that make up the starter culture play a role in the release of bioactive peptides during sausage production. This research aimed to determine the effect ofyogurt starters on chicken meat and the best percentage of fermented chicken sausage made with yogurt starters as lactic acid bacteria. The variables used are pH, water activity, total plate number, total LAB, yeast mold number, and organoleptic tests. The research method was experimental via a completely randomized design (CRD) with 4 treatments and 3 replications. The yogurt starter addition amounts used were 0%, 1%, 2%, and 3%. The data were analyzed via analysis of variance (ANOVA). If there is a significant effect, it will be tested via Duncan's multiple range test (DMRT). The results revealed that there was a highly significant difference(P<0.01) in pH and that there was a significant difference (P<0.05) in total lactic acid bacteria (LAB) and organoleptic aroma, taste and texture. Moreover, there were no significant differences (P>0.05) in water activity, total plate number, yeast mold number, or organoleptic tests on the color of fermented sausage
Pendampingan Pengembangan Wisata Edukasi Kampung Batu Urip melalui Optimalisasi Media Website untuk Meningkatkan Literasi Budaya Lokal Susilo, Agus; Satinem, Yohana; Marsehan, Ahmad; Dwinanda, Krisnaldi; Wahyudi, Indra
Jurnal SOLMA Vol. 13 No. 3 (2024)
Publisher : Universitas Muhammadiyah Prof. DR. Hamka (UHAMKA Press)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/solma.v13i3.16466

Abstract

Background: Batu Urip, sebagai kampung cagar budaya, memiliki potensi besar untuk dijadikan sebagai destinasi wisata edukasi yang dapat mengenalkan kekayaan budaya lokal kepada masyarakat luas. Keterbatasan teknologi dan media digital menghambat pengembangan wisata edukasi di Batu Urip akibat kurangnya pengetahuan dan sumber daya untuk konten digital. Minimnya akses informasi menyebabkan rendahnya pemahaman masyarakat tentang sejarah dan budaya lokal, serta rendahnya literasi budaya mengurangi apresiasi terhadap kekayaan budaya. Selain itu, daya tarik wisata edukasi yang perlu ditingkatkan dan kurangnya kesadaran serta perhatian dari pemerintah juga menjadi tantangan. ini bertujuan untuk mendampingi dan mengembangkan wisata edukasi Kampung Batu Urip melalui optimalisasi media website, guna meningkatkan literasi budaya lokal di kalangan masyarakat dan pengunjung. Metode: Pendekatan partisipatif, pelatihan, dan pengembangan konten digital yang sesuai dengan karakteristik budaya lokal. Hasil: Novelty dari pengabdian kepada masyarakat ini terletak pada kombinasi inovatif antara teknologi digital dan pemberdayaan masyarakat dalam pengembangan wisata edukasi. Dengan fokus pada peningkatan literasi budaya lokal dan pelestarian tradisi, Kampung Batu Urip dapat menjadi contoh sukses untuk inisiatif serupa di daerah lain. Optimalisasi media website dalam pendampingan pengembangan wisata edukasi di Kampung Batu Urip sangat penting untuk meningkatkan literasi budaya lokal. Kesimpulan: Dengan memanfaatkan teknologi digital, masyarakat dapat lebih memahami, menghargai, dan melestarikan budaya mereka, serta menarik lebih banyak pengunjung ke kampung tersebut.
Forecasting Methane Emission Reduction through 3R Waste Treatment Facility: The Case of Janti-Sidoarjo Rifai, Muhamad Khafid; Kartikaningsih, Hartati; Susilo, Agus; Kristama, Yoga Sita
Jurnal Presipitasi : Media Komunikasi dan Pengembangan Teknik Lingkungan Vol 22, No 1 (2025): March 2025
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/presipitasi.v22i1.232-246

Abstract

Municipal solid waste (MSW) generation contributes to methane emission, formed during anaerobic decomposition of organic. The MSW reduction can be forced into an integrated solid waste management site through 3R paradigm built in each municipal level area. This is because methane has a relatively short atmospheric lifetime of about 12 years compared to CO2. This means that reducing methane can quickly impact slowing global warming in the short term. This study aimed to achieve maximum results in reduction methane emission generated from an urban area through 3R waste treatment facility with measurable evaluation in 3 scenarios. The method used to gather the data analysis is Minitab 22 software, which forecasts an approach through trend method analysis, moving average, single exponential smoothing, and double exponential smoothing model to obtain the best-fit model for scenario analysis. The result showed that trend analysis has a high accuracy category with the smallest error (<10%: strong accuracy) in BaU, scenario 1, scenario 2, and scenario 3 with the MAPE value 0.002071 (0.2%), MAD value 0.00, and MSD value 0.00. Meanwhile, scenario 3 could decrease the amount of waste sent to landfills 188.03 tons/year in 2024 and 203.53 tons/year in 2033. Whilst, it could reduce methane up to 0.829126 tons-CO2-eq /year in 2024 and 0.897479 tons-CO2-eq /year in 2033 from total waste in Janti or 8-10% from the total methane emissions in Jabon landfill (65683,8 tons-CO2-eq /year). It concluded that optimizing the activities of 3R waste management facility units in each area, particularly in Sidoarjo, can significantly reduce the effect of methane emissions that arise in landfills.
Peluang dan Tantangan Pengembangan Usaha Mikro Kecil Menengah (UMKM) dari Berbagai Aspek Ekonomi Nugroho, Aster Wahid; Susilo, Agus
Al Qalam: Jurnal Ilmiah Keagamaan dan Kemasyarakatan Vol. 19, No. 1 : Al Qalam (Januari 2025)
Publisher : Sekolah Tinggi Ilmu Al-Qur'an (STIQ) Amuntai Kalimantan Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35931/aq.v19i1.4322

Abstract

UMKM berperan sangat vital dalam perekonomian global, khususnya di negara-negara berkembang seperti Indonesia. UMKM memiliki dampak yang signifikan dalam pertumbuhan ekonomi dan memberikan kontribusi penting dalam menciptakan lapangan kerja. Meskipun begitu, usaha mikro, kecil, dan menengah seringkali dihadapkan dengan berbagai rintangan yang menghalangi kemajuan dan perkembangannya. Penelitian ini bertujuan untuk menyelidiki kemungkinan dan hambatan yang dihadapi UMKM dalam memajukan usahanya dari berbagai sudut pandang ekonomi. Dengan menerapkan metode analisis yang bersifat deskriptif, artikel ini mengidentifikasi sejumlah peluang yang dapat dimanfaatkan oleh UMKM guna mempercepat pertumbuhan mereka, sambil juga menghadapi sejumlah tantangan yang harus diatasi agar dapat mencapai sukses dalam skala ekonomi yang lebih besar. Studi ini juga menyelidiki metode yang bisa dipakai oleh pihak-pihak terkait, termasuk pemerintah, institusi keuangan, serta pelaku usaha mikro, kecil, dan menengah, guna mendukung pertumbuhan UMKM secara berkesinambungan.
Development of AI-Based Interactive Accounting E-Modul Media Chatbot in Increasing Student Learning Interest Zamtina, Novi; Susilo, Agus
Ideguru: Jurnal Karya Ilmiah Guru Vol 10 No 1 (2025): Edisi Januari 2025
Publisher : Dinas Pendidikan, Pemuda dan Olahraga Daerah Istimewa Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51169/ideguru.v10i1.1320

Abstract

This research aims to develop interactive e-Modul media based on AI Chatbot for accounting subjects and evaluate its impact on students' learning interests. Qualitative methods are used through in-depth interviews with teachers and students as well as classroom observations using the E-Module. The results showed that this interactive e-Modul was well received by teachers and students, with a significant increase in student participation and enthusiasm. Students feel more motivated and helped in understanding accounting material, while teachers feel helped by Chatbots that provide quick and accurate answers. Although there are several technical obstacles, such as limited Chatbot knowledge and access problems, the results of this study indicate that the use of an AI-based interactive e-Modul Chatbot has great potential to increase student learning interest. Continuous development and support of adequate technology infrastructure are needed to optimize the implementation of this learning media in the future.
Co-Authors Abdul Manab Afriyanto, Rian Agus Budiarto Agus Setyawan Agustina, Bela Ahmad Furqon Ahmad Marsehan Ahmad Muhibbin Aisya, Novia Aji Fitriani, Sofa Akhiroh, Puji Alfian, Rafi Alfikri, Muhammad Fajar Almuntaqo Zainuddin Amalia, Alvina Wahyu Amsara, Yeni Andra*, Resi Tri Anggini, Reva Anggraeni, Marselia Apriliansyah, Richo Dwi Apriliyani, Mulia Winirsya Ardani, Amanda Putri Aris Sri Widati Asep Awaludin Prihanto Asy Syahidah, Annisa Athththoriq, Ahmed Hafizd Awwaly, Khothibul Umam Al Azizah, Ika Nur Azkarahman, Aldyon Restu Bandi Bandi, Bandi Cahyono, Erwin Dedes Amertaningtyas Depison Depison Desikasari, Intan Diah Pramudita, Ananda Dina Oktaviani Dodyk Pranowo Dwinanda, Krisnaldi Egok, Asep Sukenda Elka Fikri, Muhammad Eny Sri Widyastuti Firman Jaya Fitriani, Sofa Aji Hadion Wijoyo Hanifah, Aida Nuzul Umi Haq, Chozainil Ardlil Haziza, Nur Heri Susanto Herly Evanuarini Hermanto, Feri Eko Hervanis*, Regita Nada Hesti Lestari Hobsoh Hosen, Tanjir Hossain, Md. Murad I N TIRTA ARIANA I Nyoman Sumerta Miwada Ihwanudin, Ahmad Yuda Ika Trisnawati, Ika Inayati, Nurul Latifatul Indra Wahyudi, Indra Intan Jelita, Hanifah Tria Irwansyah, Yadri Isbandiyah Isbandiyah Isbandiyah Isbandiyah Islam, Nazmul Janudin, Sharul Effendy Julian, Muhammad Andre Juni Sumarmono Junica, Niza Junita Fridiza, Viola Junita, Reja Kartikaningsih, Hartati Khikmawati, Devi Kurnia Khilya Khilyatul Jannah Khoirunnisa, Indri Khothibul Umam Al Awwaly Khotibul Umam Al Awwaly Kinasih, Dwi Sri Komang Sutawan Kristama, Yoga Sita Kusumadewi, Fajar Kuswati Kuswati Lestari, Suci Puji Mansor, Mahaliza Margaretha Suryaningsih Masyithoh, Dewi Maulid, Shintia Sukmawati Cahya Meyliana Miftakhul Cahyati Mithun, Mahmudul Hasan Muhad Fatoni Muhammad Fahmi Johan Syah Muhammad Halim Natsir Mulya, Valevi Intan Devia Nabila, Salsa Naufal Ishartono Ni Luh Putu Sriyani Ni'mah, Khoirin Noor Cholifah Nugroho, Abdylla Adhiyasa Nugroho, Aster Wahid Nugroho, Hanif Nunuk Suryani Nur W, Anugrah Nurgiartiningsih, V. M. A. Nurjannah Nurjannah Nurul Huda Osfar Sjofjan Pangesti, Indha Fitria Pemungkas , Satrio Pemungkas, Satrio Permatasari, Putery Pramudita, Ananda Diah Premy Puspitawati Rahayu Prihantara Utama, Bangun Primandasari, Elma Putri Priyo Sugeng Winarto Purwanto, Didiek Puspa, Galuh Wilujeng Puspitawati Rahayu, Premy Qonita, Azhra Tiara Rafly, Raihan Rahayu, Nyimas Rahayu, Wiji Rahmadhani, Salma Rapiadi, Rapiadi Ratna Wulan Sari Rena Ria Dewi Andriani Richi Riska Dui, Richi Riska Dui Rifai, Muhamad Khafid Ronika, Al-Fikih rusnoto rusnoto Sabar Narimo Safariza, Safariza Setyowati Safitri, Wanda Salsabila, Alifa Saputra, Haikal Sariyatun, S. Sarkowi Sarkowi, Sarkowi Satinem Septi Sistiasih, Vera Setiawan, Agustiawan gus Setiawan, Priski Shamad, Zulfaini Siswandari Siswandari, Siswandari Sofiarini, Andriana Sri Widati, Aris Sudarmanto, Eko Sugesti, Madiyan Sukenda Egok, Asep Suranto Suranto Sustianingsih, Ira Miyarni Syariful Hikam, Faris Talukder, Md. Khyrul Alam Tejo Ismoyo, Tejo Tiara Qonita, Azhra Tiara Qonita Tyas, Dewi Septi Ayuning Wahidu Zzaman Wanliana, Ayu Waskito, Titis Wicaksono, Irfan Resi Widiati, Aris Sri Widyaningrum, Fitriyan Dela Widyaningrum, Fitriyan Della Wildan Syafitri Winirsya Apriliyani, Mulia Wiryawan, Dimas Wulandari, Herlina Tri Yaghfir Alifah, Fathimah Yeni Asmara, Yeni Yuli Frita Nuningtyas Yusmardella, Yusmardella Zakiya, Ardis Laily Zamtina, Novi