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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 EKOMBIS REVIEW: Jurnal Ilmiah Ekonomi dan Bisnis Pedagogia: Jurnal Pendidikan Journal of Tropical Biodiversity and Biotechnology Jurnal Sejarah dan Budaya JURNAL MAHKAMAH JURNAL MANAJEMEN MOTIVASI Historika Jurnal SOLMA Pendas : Jurnah Ilmiah Pendidikan Dasar 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 Ilmiah Inovasi International Journal for Educational and Vocational Studies Jurnal Review Pendidikan dan Pengajaran (JRPP) Diakronika SCAFFOLDING: Jurnal Pendidikan Islam dan Multikulturalisme Metafora: Education, Social Sciences and Humanities Journal Buletin KKN Pendidikan GANDRUNG: Jurnal Pengabdian Kepada Masyarakat REKASATWA : Jurnal Ilmiah Peternakan Jurnal Ilmu Agama dan Pendidikan Agama Buddha (JIAPAB) Prosiding Ilmu Agama dan Pendidikan Agama Buddha Jurnal Ekonomi Jurnal Teknologi Hasil Peternakan Livestock and Animal Research Proceeding ISETH (International Summit on Science, Technology, and Humanity) 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 JLTLL Jurnal Historica PAEDAGOGIE
Agus Susilo
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Pencegahan Pembiayaan Bermasalah Melalui Komite Pembiayaan Susilo, Agus; Trisnawati, Ika
Jurnal Mahkamah : Kajian Ilmu Hukum dan Hukum Islam Vol. 3 No. 2 December (2018)
Publisher : Institut Agama Islam Ma'arif NU (IAIMNU) Metro Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25217/jm.v3i2.379

Abstract

One source of BMT income is the distribution of funds through Murabahah financing. Murabahah financing is a contract of sale and purchase with prices and profits notified at the beginning. And the total amount of financing available must be managed professionally so as not to become a problematic financing. At BMT Assyafi'iyah Berkah Nasional, this professionalism is realized in the form of a Financing Committee. This research is a field research which is qualitative descriptive. Data collection techniques using observation, interviews and documentation. The subjects in this study were the Business Director and Head of the Financing Division of KSPPS BMT Assyafi'iyah Berkah Nasional, while the object of this study was all activities related to the Financing Committee in the KSPPS BMT Assyafi'iyah Berkah Nasional. The results of the study explain that problematic financing at BMT Assyafi'iyah is caused by 3 factors, namely financing members, BMT internal factors, and external factors. Its function is to minimize problem financing by analyzing the feasibility of providing financing through the 5C principle approach which includes Character, Capacity, Capital, and Colleteral.
Students Who Drive the Spirit of Learning through the Actualization of the Teaching Campus Program Mulya, Valevi Intan Devia; Susilo, Agus
Pedagogia : Jurnal Pendidikan Vol. 14 No. 2 (2025): August
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/pedagogia.v14i2.1884

Abstract

Educational inequality in Indonesia’s frontier, outermost, and disadvantaged (3T) areas results in low student motivation and limited access to quality education. To address this, the Teaching Campus Program—part of the Merdeka Belajar Kampus Merdeka (MBKM) initiative—deploys university students to assist in under-resourced schools. This study examines how the program enhances student motivation through direct involvement of Teaching Campus participants. Using descriptive qualitative methods, data were collected through observation and documentation to capture real interactions between students and program participants. The findings reveal that university students positively influence learning motivation by applying creative strategies, including digital media, project-based learning, educational games, and positive peer modeling. These approaches helped students act as academic mentors and emotional supporters, increasing confidence and engagement among schoolchildren. The study supports Self-Determination Theory and Social Cognitive Theory by demonstrating how autonomy, competence, relatedness, and self-efficacy can be fostered in rural educational environments through peer-based learning. Practically, the findings inform schools, policymakers, and universities on designing more effective Teaching Campus implementations. Despite its contributions, the study is limited to a single school and lacks comparative data. Further research is needed to evaluate long-term outcomes and apply findings across diverse educational contexts to ensure broader impact. Highlights: Enhances student motivation through creative, engaging teaching methods. Promotes autonomy and self-efficacy aligned with psychological learning theories. Supports practical improvement for 3T schools via university student involvement. Keywords: Educational Inequality, Teaching Campus Program, Student Motivation, Rural Education, Peer-Based Learning
The Application of an Edible Coating with Yellow Pumpkin Extract to Fresh Chicken Meat and its Physical Quality are reviewed Wiryawan, Dimas; Manab, Abdul; Susilo, Agus
Jurnal Ilmu-Ilmu Peternakan Vol. 35 No. 1 (2025): April 2025
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2025.035.01.6

Abstract

An edible coating made from whey protein isolate-chitosan with yellow pumpkin extract can maintain the physical quality of fresh chicken meat. This study aimed to determine the physical characteristics of fresh chicken meat by applying an edible coating made from whey protein isolate-chitosan with yellow pumpkin extract. This study uses a random group design with nesting patterns. The first factor is the coating (C) and uncoated (NC) edible coating, and the second factor is the length of meat storage, namely, day 0 (D0), day 2 (D1), day 4 (D2), and day 6 (D3). The data tested were pH, texture, WHC, cooking loss, moisture content, and color. The data were collected and analysed via Microsoft Excel. The results revealed a significant difference in the pH value (P < 0.01). The pH ranged from 4.97–6.32. The color and cooking loss values were significantly different (P < 0.05), with values ranging from L*(33.9–56.7), a*(-3.36–4.21), b*(4.25–12.1), WI (32.64–55.79), C*(2.28–50.63) and h? (70.75–111.5), while the cooking loss ranged from 25.28–38.55%. The moisture content, texture, and WHC values were not significantly different (P > 0.05), with moisture contents ranging from 70.16–74.30%, textures ranging from 3.85–5.85 N, and WHCs ranging from 24.55–37.66%. An edible coating yields good results on meat stored for up to the sixth day, whereas meat not stored with the coating has poor quality on the sixth day.
Character Education Through Discussion Activities in STKIP PGRI Lubuklinggau Students Susilo, Agus; Asmara, Yeni
International Journal for Educational and Vocational Studies Vol. 2 No. 1 (2020): January 2020
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/ijevs.v2i1.2008

Abstract

The current era of globalization makes humans very easy to reach an activity. Humans are basically creatures whose lives always undergo alternating phases. So in the current era of globalization, the world of education for the younger generation, especially students, requires character education that builds the nation's wisdom. Character education is through group study or discussion. The purpose of writing this research is to find out character education through discussion activities on STKIP PGRI Lubuklinggau students. The method used in this research is descriptive qualitative method, which uses observations, interviews, and literature studies to examine research studies. The results of the study note that innovative media in classroom learning in semester V students of STKIP PGRI History Education in Lubuklinggau is very necessary and very helpful in learning. Innovative media applied by lecturers in learning turns out to be able to shape the character of students who were previously passive and feel bored with the learning taught by the lecturer. Students feel there is a responsibility in participating in learning and trying to leave their laziness in the classroom. In addition, character education through discussion activities for STKIP PGRI Lubuklinggau students is very helpful in learning to respond to something and foster a high morale and foster a spirit of empathy.
The Influence of Multiculturalism-Based Character Education on the Personality Development of Students at PGRI Silampari University Susilo, Agus; Sukenda Egok, Asep; Dwinanda, Krisnaldi; Widyaningrum, Fitriyan Della
Riwayat: Educational Journal of History and Humanities Vol 7, No 4 (2024): October, Social Issue and Education
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/jr.v7i4.41634

Abstract

This research aims to examine the influence of multiculturalism-based character education on the personality development of students at Universitas PGRI Silampari. Multiculturalism-based character education is an approach that integrates the values of cultural diversity, tolerance, and respect for differences into the learning process. This study employs a quantitative method using a survey technique involving several students as respondents. The results of the research indicate a significant positive influence of multiculturalism-based character education on students' personality development. Students engaged in multiculturalism-based character education showed improvements in aspects of tolerance, respect for differences, and the strengthening of an inclusive self-identity. These findings highlight the importance of implementing character education that emphasizes multiculturalism in order to foster more holistic and adaptive personalities in students in the context of social diversity.
REVITALIZING HISTORY LEARNING THROUGH A HISTORICAL LITERACY APPROACH AT THE GARUDA SRIWIJAYA SUBKOSS MUSEUM Susilo, Agus; Asmara, Yeni
JURNAL HISTORICA Vol. 9 No. 1 (2025): June 2025
Publisher : History Education, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jhis.v9i1.53689

Abstract

Pembelajaran sejarah di sekolah seringkali masih bersifat tekstual dan kurang memberikan pengalaman langsung, sehingga mengakibatkan rendahnya minat dan pemahaman siswa terhadap sejarah. Dalam konteks ini, museum sebagai sarana pembelajaran nonformal dapat berperan strategis dalam mendukung proses pendidikan sejarah. Penelitian ini bertujuan untuk merevitalisasi pembelajaran sejarah melalui pendekatan literasi sejarah dengan memanfaatkan Museum Subkoss Garuda Sriwijaya sebagai sumber belajar yang kontekstual dan otentik. Pendekatan literasi sejarah menekankan pada kemampuan siswa dalam memahami, menganalisis, dan merefleksikan peristiwa sejarah berdasarkan bukti-bukti nyata, seperti artefak, dokumen, dan narasi yang tersaji di museum. Metode yang digunakan dalam penelitian ini adalah kualitatif-deskriptif dengan teknik pengumpulan data melalui observasi, wawancara, dan dokumentasi. Hasil penelitian menunjukkan bahwa integrasi pembelajaran sejarah di museum dengan pendekatan literasi sejarah mampu meningkatkan antusiasme dan partisipasi aktif siswa. Mereka tidak hanya sebagai penerima informasi, tetapi juga aktif dalam membangun pemahaman sejarah melalui analisis kritis terhadap sumber-sumber sejarah. Museum Subkoss Garuda Sriwijaya, sebagai situs sejarah perjuangan militer di Sumatera Selatan, memberikan kesempatan kepada para siswa untuk mengaitkan materi pembelajaran dengan konteks lokal, memperkuat identitas nasional, dan menumbuhkan rasa nasionalisme. Revitalisasi ini juga mendorong para guru untuk mengembangkan model pembelajaran yang kolaboratif dan interaktif berbasis lingkungan sejarah. Dengan demikian, pendekatan ini tidak hanya membuat sejarah menjadi lebih bermakna dan hidup, tetapi juga mengembangkan kemampuan berpikir kritis dan literasi sejarah siswa secara keseluruhan. Penelitian ini merekomendasikan penguatan kerja sama antara institusi pendidikan dan pengelola museum untuk menciptakan ekosistem pembelajaran sejarah yang lebih inovatif, relevan, dan menyentuh pengalaman langsung peserta didik
Characteristics of Bangladesh Commercial Chicken Skin and Its Crispy Product Cooked with Different Methods Mithun, Mahmudul Hasan; Hossain, Md. Murad; Islam, Nazmul; Talukder, Md. Khyrul Alam; Hosen, Tanjir; Zzaman, Wahidu; Depison, Depison; Susilo, Agus; Huda, Nurul
Indonesian Food Science and Technology Journal Vol. 8 No. 2 (2025): Volume 8 Number 2, July 2025 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v8i2.47253

Abstract

Abstract— This study investigated chicken skin as a cost-effective protein source for crispy snacks, focusing on its physical characteristics and optimal cooking methods. Chicken skin samples were collected from four suppliers—BRAC, CP, Eon, and AG group—and assessed for physical quality, including color, texture, moisture content, and presence of feathers. Visual defects such as black, red, and yellow spots were counted per kilogram to evaluate quality and freshness, with the highest quality samples selected for further testing. The AG’s chicken skin was selected for making the Crispy fried chicken skin product. The AG’s chicken skins were cut into uniform square-shaped pieces and further cooked under three different cooking conditions: immediate frying, after marinating, and after storage at room temperature (20–25°C), cooling (0–4°C), and freezing (-20°C). The results showed that AG chicken skin was the best choice for producing Crispy fried chicken skin. The storage conditions prior to the cooking process significantly affected the quality of the resulting crispy skin product. Freezing has been shown to be the most effective storage method, maintaining the appearance, taste, and texture of the skin for a long period of time, whereas storage at room temperature and chilling can cause rapid deterioration, reduce crispiness, and develop undesirable sensory characteristics. Further research is needed to ensure consistent quality in large-scale production and further refinement of the frying technique for frozen chicken skin is recommended.
Texture Properties, Water Activity, Emulsion Stability, and Microstructure of Beef Sausage with the Addition of Papaya Peel Flour Evanuarini, Herly; Susilo, Agus; Rahayu, Premy Puspitawati
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 20 No. 1 (2025)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2025.020.01.6

Abstract

Growing interest in sustainable food production has led to the exploration of fruit and vegetable by-products as functional ingredients in meat products.  This study investigates the effects of papaya peel flour on the texture, water activity (Aw), emulsion stability, and microstructure of beef sausages. Papaya peel flour, which is rich in dietary fiber, was added at various percentages (0.1%, 0.2%, and 0.3%) to determine its effect on sausage quality. Beef sausages were formulated with different levels of papaya peel flour, and their quality attributes were assessed using texture analysis, water activity measurement, emulsion stability tests, and scanning electron microscopy (SEM).  Sausages were produced using beef treated with papaya peel flour and control. The results showed that the addition of papaya peel flour at 0.3% improved texture, to an optimal level without compromising sensory acceptability. Water activity decreased significantly at higher addition levels, which was beneficial in improving microbial stability. Emulsion stability was improved with the addition of papaya peel flour, due to its capacity to bind water and retain fat. SEM analysis showed a well-integrated fiber distribution at 0.3%, which contributed to the structural integrity. Papaya peel flour has the potential as a filler in meat product formulations. Optimization of waste products contributes to an environmentally friendly food system and opens up possibilities for applications in the food sector.
Pengaruh Penggunaan Starter Yogurt Komersial yang Berbeda pada Sosis Ayam Fermentasi Ditinjau dari pH, Kadar Air, Water Holding Capacity, Susut Masak dan Tekstur Susilo, Agus; Sri Widati, Aris; Evanuarini, Herly; Puspitawati Rahayu, Premy; Winirsya Apriliyani, Mulia; Diah Pramudita, Ananda; Rafly, Raihan
Jurnal Ilmiah Inovasi Vol 25 No 2 (2025): Agustus
Publisher : Politeknik Negeri Jember

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

Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh penambahan starter yogurt komersial yang berbeda pada sosis ayam fermentasi terhadap pH, kadar air, WHC, susut masak dan tekstur. Metode penelitian yang digunakan adalah eksperimen dengan menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 ulangan. Tingkat penambahan berbagai starter yogurt komersial yang berbeda adalah 2%. Data dianalisis dengan menggunakan Analysis of Variance (ANOVA), apabila terdapat nilai signifikan maka diuji dengan menggunakan uji Duncan. Hasil penelitian menunjukkan bahwa tidak terdapat perbedaan nyata (P>0,05) pada sosis ayam fermentasi dengan penambahan starter yogurt komersial yang berbeda terhadap pH, kadar air, WHC, susut masak dan tekstur. Kesimpulan dari penelitian ini adalah sosis ayam fermentasi dapat menurunkan nilai pH, kadar air, WHC, susut masak dan tekstur. Hal ini disebabkan oleh penggunaan starter yogurt komersial yang berbeda. Penggunaan starter yogurt komersial pada sosis ayam fermentasi disarankan untuk ditingkatkan konsentrasinya sehingga dapat memberikan pengaruh terhadap mutu fisik dan kimia sosis ayam fermentasi.
Strengthening Student Character through the Implementation of Differentiated IPAS Learning Based on the Merdeka Curriculum Egok, Asep Sukenda; Sari, Ratna Wulan; Susilo, Agus; Nabila, Salsa
Riwayat: Educational Journal of History and Humanities Vol 8, No 4 (2025): October
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/jr.v8i4.49217

Abstract

This study aims to analyze the implementation of differentiated Natural and Social Sciences (IPAS) learning in the Merdeka Curriculum as a means of strengthening student character at Uswatun Hasanah Elementary School in Lubuklinggau. The focus of the study is on the extent to which differentiation strategies can foster values of responsibility, discipline, cooperation, and curiosity in students. The research uses a quantitative and qualitative descriptive approach. Data were collected through observation, interviews, documentation, and student character assessment questionnaires filled out after the learning process. The research subjects involved teachers and 52 fourth and fifth grade students. The questionnaire analysis results showed that 82% of students were in the excellent category in the responsibility indicator, 79% in the cooperation indicator, 75% in the discipline indicator, and 81% in the curiosity indicator. These findings were reinforced by observation results showing an increase in student active participation in group discussions and perseverance in completing project-based assignments. Interviews with teachers also confirmed that differentiation of content, process, and product helped students learn according to their individual needs and learning styles. In conclusion, the implementation of differentiated IPAS learning in the Merdeka Curriculum has proven to be effective in strengthening the character of elementary school students, with questionnaire data showing positive improvements in almost all aspects of character. This study recommends that teachers continue to develop differentiation strategies as an integral part of character education in elementary schools.
Co-Authors Abdul Manab Adelya Desi Kurniawati 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 Amalia, Alvina Wahyu Andra*, Resi Tri Andriyani, Katharina Novita Anggini, Reva Anggraeni, Marselia Apriliansyah, Richo Dwi Apriliyani, Mulia Winirsya Ardani, Amanda Putri Aris Sri Widati Asep Awaludin Prihanto Asriningrum, Novita Asy Syahidah, Annisa Azizah, Ika Nur Azkarahman, Aldyon Restu Bandi Bandi, Bandi Cahyono, Erwin Dedes Amertaningtyas Depison Depison Desikasari, Intan Dhany Efita Sari Diah Pramudita, Ananda Dina Oktaviani Dodyk Pranowo Dwinanda, Krisnaldi Egok, Asep Sukenda Eko Sudarmanto Elka Fikri, Muhammad Eny Sri Widyastuti Febrita Putri Ayu Navatiana 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 Indah Pratiwi Indra Wahyudi, Indra Irwansyah, Yadri Isbandiyah Isbandiyah Isbandiyah Isbandiyah Islam, Nazmul 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 Kurniawan, Aditya Wahyu Kusumadewi, Fajar Kuswati Kuswati Lestari, Suci Puji Margaretha Suryaningsih Masyithoh, Dewi Maulid, Shintia Sukmawati Cahya Maulina, Eva Meyliana Miftakhul Cahyati Mithun, Mahmudul Hasan Muhad Fatoni Muhammad Halim Natsir Mulya, Valevi Intan Devia Nabila, Salsa 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 Oktaviani, Nawang 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, Anny Rahayu, Nyimas Rahayu, Wiji 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 Safitri, Wanda Saputra, Haikal Sariyatun, S. Sarkowi, Sarkowi Satinem Setiawan, Agustiawan gus Setiawan, Priski Shamad, Zulfaini Siswandari Siswandari, Siswandari Sri Widati, Aris Sugesti, Madiyan SUGIYANTO Sukenda Egok, Asep Suranto Suranto Surya Jatmika Sustianingsih, Ira Miyarni Syariful Hikam, Faris Talukder, Md. Khyrul Alam Tejo Ismoyo, Tejo Tiara Qonita, Azhra Tiara Qonita Tyas, Dewi Septi Ayuning Vera Septi Sistiasih Wahidu Zzaman Wanliana, Ayu Waskito, Titis Wicaksono, Irfan Resi Widiati, Aris Sri Widyaningrum, Fitriyan Della Wildan Syafitri Winirsya Apriliyani, Mulia Wiryawan, Dimas Wulandari, Herlina Tri Yaghfir Alifah, Fathimah Yanuhar, Uun Yeni Asmara, Yeni Yuli Frita Nuningtyas Yusmardella, Yusmardella Zainuddin, Almuntaqo Zakiya, Ardis Laily