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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 Metafora: Education, Social Sciences and Humanities Journal Buletin KKN Pendidikan The Innovation of Social Studies Journal 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 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 Journal of Rural and Urban Community Studies Jurnal Agripet Journal of Agriprecision & Social Impact Jurnal Pendidikan Progresif JLTLL Jurnal Historica JHSS (Journal of Humanities and Social Studies) PAEDAGOGIE
Agus Susilo
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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): Oktober, Social Issues and Problems in Society
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.
Implementation of Environmentally Friendly Product Processing at CV Sinar Tirta Indonesia Through the Utilization of Apple Cider Vinegar By-Products as Functional Food Ingredients Nurjannah, Nurjannah; Cahyati, Miftakhul; Amertaningtyas, Dedes; Al Awwaly, Khothibul Umam; Susilo, Agus; Pangesti, Indha Fitria; Ihwanudin, Ahmad Yuda
Journal of Innovation and Applied Technology Vol 11, No 1 (2025)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiat.2024.010.002.10

Abstract

In Indonesia, apples are one of the types of fruit that are widely cultivated and widely consumed as processed foods, such as apple cider vinegar. One of the producers of apple cider vinegar is CV Sinar Tirta Indonesia, which is located in Malang. Apple cider vinegar produces a by-product in the form of apple pulp. Innovation is needed so that apple pulp by-products are not only used for animal feed mixtures that have low selling value. Apple pulp by-products, which consists of pulp and skin that has extraordinary nutrition, makes it very suitable to be processed into useful food. To achieve environmentally friendly product processing, it must be able to change by-products into products with economic value as much as possible, as shown in this community service activity, by changing apple cider vinegar by-products into flour and ingredients for making cookies.
DIVERSIFIKASI PROPOLIS MENJADI SEDIAAN BAHAN BAKU DAN PRODUK PASTA GIGI DALAM PELATIHAN INOVATIF BERSAMA PT. KEMBANG JOYO SRIWIJAYA Susilo, Agus; Pranowo, Dodyk; Nurjannah, Nurjannah; Cahyati, Miftakhul; Prihanto, Asep Awaludin
DHARMAKARYA: Jurnal Aplikasi Ipteks untuk Masyarakat Vol 14, No 1 (2025): Dharmakarya Maret 2025
Publisher : Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/dharmakarya.v14i1.59307

Abstract

Propolis merupakan produk hasil lebah yang mengandung komponen bioaktif bermanfaat, seperti senyawa polifenol, fenol, terpenoid, karoten, vitamin, mineral, dan asam organik. Propolis bermanfaat sebagai antibakterial dan anti-virus. Propolis diekstraksi untuk diambil menjadi sediaan bahan baku. Kandungan aktif dalam ekstrak propolis dapat membunuh bakteri penyebab plak gigi yang mengakibatkan gigi berlubang. Fluorid sebagai salah satu bahan dalam pasta gigi yang bermanfaat untuk plak gigi, namun fluorid termasuk bahan kimia yang dapat merusak lapisan gigi, sehingga dibutuhkan bahan aktif anti-plak pasta gigi yang berasal dari bahan alami, seperti ekstrak propolis. Pelatihan ini bertujuan memberikan inovasi dan melatih masyarakat terhadap diversifikasi propolis dan pembuatan pasta gigi dengan manfaat anti-plak dan anti-karies. Metode pengabdian yang dilakukan terdiri dari persiapan (mengumpulkan data kendala dan potensi), penyuluhan dan sosialisasi pelatihan, dan evaluasi kegiatan dengan interaksi langsung kepada para peserta. Setelah penelitian, peserta dapat mengetahui pemanfaatan propolis hingga mengolahnya menjadi bahan baku pasta gigi. Peserta menilai ekstrak propolis ini berpotensi juga untuk bahan kosmetik lain dan bisa dikomersialkan.
Laying Hens Growth Performance in the Peak Production Phase Offered Bio-Herbal as a Feed Additive Nuningtyas, Yuli Frita; Natsir, Muhammad Halim; Widyastuti, Eny Sri; Sjofjan, Osfar; Susilo, Agus; Widiati, Aris Sri; Lestari, Suci Puji
Jurnal Ilmu-Ilmu Peternakan Vol. 33 No. 1 (2023): April 2023
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2023.033.01.04

Abstract

The aim of this research was to evaluate the effect of the addition of bio-herbal as a feed additive on feed consumption, hen day production, feed egg ratio and mortality of laying hens. The materials in this experiment used 200 laying hens of the Hyline strain age 28 to 36 weeks (reared for 60 days). The method used in this study was an in vivo experimental method using a Completely Randomized Design (CRD) with treatments consisting of P0 = drinking water without bio-herbals (control treatment), T1 = control treatment + bio-herbal yellow, P2 = control treatment + bio-herbal green, and T3 = control treatment + bio-herbal combination yellow and green (alternately every one week). Data were analyzed using Analysis of Variance (ANOVA) and if there was a significant effect, then tested with Duncan's Multiple Range Test. The observed variables were feed consumption, Hen Day Production (HDP), feed egg ratio and mortality. The results showed that the addition of bio-herbals had no significant effect (P > 0.05) on the feed consumption, hen day production, feed egg ratio and mortality. It can be concluded bio-herbal green gives the best results in improving egg quality. Due to the bioactive compounds of bio-herbal green, they consist of probiotic and phytobiotic.
Evaluation of the Physicochemical and Sensory Characteristics of Chicken Sausages Containing Different Types of Chicken Skin Miwada, I Nyoman Sumerta; Susilo, Agus; Ariana, I Nyoman Tirta; Sriyani, Ni Luh Putu; Sumarmono, Juni
Jurnal Ilmu-Ilmu Peternakan Vol. 34 No. 2 (2024): August 2024
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2024.034.02.8

Abstract

This study aimed to determine the effects of adding chicken skin on the physicochemical and sensory characteristics of chicken sausages. Five sausage chicken formulations were produced with the following compositions: T1: Control (unfortified chicken skin); T2: fortified chicken skin 5%; T3: fortified chicken skin 10%; T4: fortified chicken skin15%; and T5: fortified chicken skin 20%. Our results revealed that the addition of chicken skin significantly (P<0.05) decreased the moisture content but significantly (P<0.05) increased the protein content in chicken sausages. Compared with the control, the sausages with chicken skin had significantly (p<0.05) greater pH values. The CIE L* value was significantly (p<0.05) greater than the CIE a* value compared with those of the control. Compared with the control condition, chicken skin fortification in the range of 5–20% improved the characteristics of chicken sausages. There was an increase in protein and fat contents and in the CIE L* value. The texture profile of the sausage improved, especially its hardness. In the sensory assessment, chicken skin fortification with the chicken sausage mixture improved the level of preference for color and flavour, especially in the T5 treatment.
Peningkatan Kreativitas Anak dengan Memanfaatan Barang Bekas Hiasan Kain Flannel bagi Anak TPA Nurul Yaqin Desa Sugihan Hanifah, Aida Nuzul Umi; Haq, Chozainil Ardlil; Suranto, Suranto; Susilo, Agus; Zainuddin, Almuntaqo; Khoirunnisa, Indri
Buletin KKN Pendidikan Vol. 3, No. 2, Desember 2021
Publisher : Fakultas Keguruan dan Ilmu Pendidikan, Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/bkkndik.v3i2.15714

Abstract

Dilatarbelakangi oleh permasalahan banyaknya sampah yang berserakan di area Masjid Nurul Yaqin terutama sampah plastik seperti botol bekas, kaleng, dan kardus yang sudah tidak terpakai maka perlu adanya solusi dalam menangani limbah plastik anorganik. Tujuan kegiatan ini adalah meningkatkan nilai guna barang bekas dan sampah dengan riasan kain flannel. Peserta kegiatan adalah anak TPA Nurul Yaqin di Desa Sugihan. Metode kegiatan dilakukan melalui tahap observasi lokasi pelaksanaan, konseptualisasi kegiatan pelatihan, koordinasi dengan peserta, penyiapan bahan dan alat, program pelatihan, evaluasi rencana dan tindak lanjut, publikasi kegiatan melalui PKM-AI. Hasil kegiatan ini secara nyata adalah peningkatan nilai guna suatu barang bekas sehingga juga dapat mengurangi sampah yang ada dilingkungan desa Sugihan. Tujuan lain dari menghias barang bekas dengan kain flannel ini adalah meningkatkan ide dan inovasi anak serta melatih kreativitas anak.
Pemanfaatan E-book untuk Meningkatkan Minat Belajar Siswa Sekolah Dasar di Kudus Khikmawati, Devi Kurnia; Alfian, Rafi; Nugroho, Abdylla Adhiyasa; Susilo, Agus; Rusnoto, Rusnoto; Cholifah, Noor
Buletin KKN Pendidikan Vol. 3, No. 1, Juli 2021
Publisher : Fakultas Keguruan dan Ilmu Pendidikan, Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/bkkndik.v3i1.14671

Abstract

Adanya pemanfaatan teknologi dalam media pembelajaran terutama penggunaan buku digital (e-book) melalui perantara komputer, laptop atau smartphone. Pemanfaatan teknologi yang dipublikasikan dalam bentuk digital digunakan untuk memudahkan siswa dalam belajar serta meningkatkan minat belajar siswa pada masa pandemi Covid-19 dengan menampilkan informasi berupa teks, gambar, audio, video, animasi, narasi, musik, serta multimedia lainnya. Permasalahan yang akan dihadapi adalah seberapa siapkah siswa tingkat sekolah dasar menggunakan e-book dalam kegiatan pembelajaran. Tujuan pengabdian ini adalah untuk memberi kemudahan siswa dalam belajar, meningkatkan minat belajar siswa dengan menggunakan media e-book dan mengetahui umpan balik siswa terhadap buku digital. Metode pengabdian yang digunakan adalah Participatory Research Apraisal (PRA) dengan bimbingan secara langsung kepada siswa. Adapun hasil dari program pengabdian masyarakat ini adalah secara tidak langsung penggunaan e-book bagi siswa kelas VI SD N 2 Mlati Kidul tersebut dapat membantu siswa agar lebih mudah mengakses materi pembelajaran dan mempelajari kembali materi pembelajaran kapan saja dan dimana saja menggunakan e-book. Siswa tingkat SD menjadi lebih semangat belajar secara mandiri dengan adanya e-book yang sifatnya praktis dan mudah dibawa kemana saja pada masa pandemi Covid-19 ini.
Penerapan Metode Pembelajaran Card Sort Pada Mata Pelajaran Sejarah Siswa kelas X di SMA Al-Ikhlas Lubuklinggau Andra*, Resi Tri; Isbandiyah, Isbandiyah; Susilo, Agus
JIM: Jurnal Ilmiah Mahasiswa Pendidikan Sejarah Vol 9, No 3 (2024): Agustus, Education, Social Issue and History Education.
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/jimps.v9i3.31224

Abstract

Penelitian ini bertujuan untuk mengetahui ketuntasan hasil belajar sejarahsiswakelas X SMA Al-IkhlasLubuklinggausetelahditerapkan metode pembelajaran Card Sort. Teknik pengambilan sampel menggunakan sampling jenuh. Pengumpulan data dilakukan dengan teknik tes (pre-test dan post-test). Berdasarkan hasil penelitian dan pembahasan dapat disimpulkan bahwa hasil belajar Sejarah dalam materi kerajaan Singasari siswa kelas X SMA Al-Ikhlas Lubuklinggau setelah diterapkan metode card sort secara signifikan tuntas. Hal ini dapat dilihatbahwa hasil nilai rata-rata pada saat tes awal (pre-test) adalah 58,88meningkat pada tes akhir (post-test) menjadi 83,25.
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 Aprilia, Galeh Apriliansyah, Richo Dwi Apriliyani, Mulia Winirsya Ardani, Amanda Putri Aris Sri Widati Asep Awaludin Prihanto 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 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 Indah Pratiwi Indra Wahyudi, Indra Intan Jelita, Hanifah Tria Irwansyah, Yadri Isbandiyah Isbandiyah Isbandiyah Isbandiyah Islam, Nazmul Janudin, Sharul Effendy 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 Norbertus Citra Irawan 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, 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 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 Surya Jatmika Sustianingsih, Ira Miyarni Suswadi Syariful Hikam, Faris Talukder, Md. Khyrul Alam Taqbira, Firdatul 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 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