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All Journal Cakrawala : Jurnal Kajian Manajemen Pendidikan Islam dan Studi Sosial Jurnal Teknologi Hasil Pertanian Journal of Vocational and Technical Education (JVTE) Media Nusantara Cendekia: Jurnal Ilmu Sosial, Bahasa dan Pendidikan Jurnal Ilmu Sosial, Pendidikan Dan Humaniora Populer: Jurnal Penelitian Mahasiswa Khatulistiwa: Jurnal Pendidikan dan Sosial Humaniora Journal of Creative Student Research Dewantara: Jurnal Pendidikan Sosial Humaniora Jurnal Bintang Pendidikan Indonesia Jurnal Ilmiah Dan Karya Mahasiswa Jurnal Yudistira Journal Innovation In Education Intellektika: Jurnal Ilmiah Mahasiswa EduInovasi: Journal of Basic Educational Studies JURNAL MULTIDISIPLIN ILMU AKADEMIK Edukasi Elita : Jurnal Inovasi Pendidikan Harmoni Pendidikan: Jurnal Ilmu Pendidikan MAXIMAL Garina

Sri Handajani

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Author-ID : 3987643

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Medicine & Pharmacology Social Sciences Transportation Other

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KAJIAN KARAKTERISTIK KIMIA DAN SENSORI TEMPE KEDELAI (Glycine max) DENGAN VARIASI PENAMBAHAN BERBAGAI JENIS BAHAN PENGISI (KULIT ARI KEDELAI, MILLET (Pennisetum spp.), DAN SORGUM (Sorghum bicolor)) Sri Handajani; Edhi Nurhartadi; Ihda Nurul Hikmah
Jurnal Teknologi Hasil Pertanian Vol 4, No 2 (2011)
Publisher : Universitas Sebelas Maret (UNS)

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan bahan pengisi terhadap karakteristikkimia (kadar protein, serat kasar, dan aktivitas antioksidan) serta karakteristik sensori tempe yang dihasilkan.Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor perlakuan yaitu variasikonsentrasi bahan pengisi yaitu kulit ari kedelai, millet, dan sorgum (0%, 5%, 10%) dengan 3 kali ulangananalisis. Data dianalisis dengan menggunakan Analysis of Variance (ANOVA) dilanjutkan dengan DuncanMultiple Range Test (DMRT) pada tingkat = 0,05. Hasil penelitian menunjukkan bahwapenambahan kulit ari kedelai, millet, dan sorgum menyebabkan kadar protein, aktivitas antioksidan, dan sertakasar tempe mengalami penurunan. Kadar protein tempe : kedelai, kedelai/kulit ari kedelai, kedelai/millet,kedelai/sorgum berturut-turut 48,6%; 45,8%; 46,7%; 47,2%. Kadar serat kasar berturut-turut 16,7%; 17,5%;15,6%; 14,9%. Aktivitas antioksidan berturut-turut 41,9%; 38,5%; 39,6; 40,7%. Oleh karena itu dapatdisimpulkan bahwa tempe kedelai murni adalah yang paling disukai dengan kadar protein, dan antioksidantertinggi, masing-masing 48,6% dan 41,9%. Tempe dengan penambahan bahan pengisi yang paling disukai yaitutempe kedelai/millet dengan konsentrasi kedelai/millet 95/5%, dengan kadar protein, serat kasar, dan aktivitasantioksidan berturut-turut 46,7%, 15,6%, dan 39,6%.

ES KRIM UBI JALAR UNGU (Ipomoea batatas) : TINJAUAN SIFAT SENSORIS, FISIK, KIMIA, DAN AKTIVITAS ANTIOKSIDANNYA Dian Rachmawanti Affandi; Sri Handajani
Jurnal Teknologi Hasil Pertanian Vol 4, No 2 (2011)
Publisher : Universitas Sebelas Maret (UNS)

Penelitian ini bertujuan untuk menentukan es krim terbaik ditinjau dari sifat sensorisnya. Selain itu jugauntuk mengetahui karakteristik es krim ubi jalar ungu dengan sumber lemak susu sapi maupun susu kedelai;meliputi sifat sensoris (warna, aroma, rasa, tekstur, dan keseluruhan), sifat fisik (overrun), sifat kimia (protein,lemak, dan total padatan), dan sifat fungsional (aktivitas antioksidan).Penelitian dilakukan menggunakan rancangan percobaan RAL (Rancangan Acak Lengkap). Perlakuanyang diberikan adalah variasi formula es krim ubi jalar ungu. Ada dua percobaan yang dilakukan yaitu penilaiankarakteristik es krim ubi jalar ungu dengan sumber lemak susu sapi dan penilaian karakteristik es krim ubi jalarungu dengan sumber lemak yang disubtitusi susu kedelai.Es krim ubi jalar ungu-susu sapi yang mempunyai kualitas sensoris terbaik adalah es krim ubi jalar ungudengan formula ubi jalar ungu 10% + skim 6%. Es krim tersebut memiliki rasa yang paling disukai dan secarakeseluruhan juga paling disukai dibanding es krim ubi jalar ungu-susu sapi formula lain. Pada perlakuan inididapatkan es krim dengan kadar protein, lemak, total padatan, dan overrun yang telah memenuhi syarat SNI.Sifat fungsionalnya juga lebih baik dibanding es krim ubi jalar ungu-susu sapi lain karena aktivitasantioksidannya paling tinggi. Secara umum substitusi susu kedelai pada es krim ubi jalar ungu-susu sapimenurunkan tingkat kesukaan terhadap es krim. Es krim ubi jalar ungu-susu kedelai yang paling disukai adalahes krim dengan proporsi susu sapi : susu kedelai sebesar 75:25 ditinjau dari warna, aroma, rasa, tekstur, maupunsecara keseluruhan. Dengan proporsi tersebut didapatkan es krim yang memiliki kadar protein, lemak, totalpadatan, dan overrun yang telah memenuhi syarat SNI. Sifat fungsionalnya juga lebih baik dibanding es krim ubijalar ungu-susu sapi karena aktivitas antioksidannya lebih tinggi.

PENGARUH PENGGUNAAN UBI JALAR UNTUK SUBSTITUSI TERIGU YANG DIFORTIFIKASI DENGAN TEPUNG KORO PEDANG (Canavalia ensiformis L. DC) DALAM PEMBUATAN MIE KERING Achmad Ridwan Ariyantono; Sri Handajani; Nur Her Riyadi Parnanto
Jurnal Teknologi Hasil Pertanian Vol 6, No 2 (2013)
Publisher : Universitas Sebelas Maret (UNS)

Tujuan penelitian ini adalah mempelajari pengaruh substitusi ubi jalar dan pengayaan tepung koro pedangterhadap tepung terigu pada kandungan kimia dan sifat sensoris mie kering. Perlakuan pada penelitian ini adalahvariasi penggunaan ubi jalar kukus (0 %, 5 %, 10 % dan 15 %) terhadap tepung terigu dan konsentrasi tepungkoro pedang (0 %, 5 %, 10 % dan 15 %) dari tepung campuran. Analisis kimia meliputi kadar air, abu danprotein serta uji sensoris (warna, rasa, aroma, elastisitas dan keseluruhan) mie kering. Penelitian inimenggunakan rancangan faktorial dan selanjutnya data dianalisis secara statistik dengan Anova dan DMRT.Hasil penelitian menunjukkan semakin tinggi penambahan ubi jalar kukus, maka semakin tinggi kadar air dankadar abu mie kering, tetapi semakin rendah kadar protein mie kering serta semakin menurunkan penilaianpanelis terhadap warna, rasa, aroma, elastisitas dan keseluruhan mie kering. Semakin tinggi penambahan tepungkoro pedang yang digunakan, maka semakin tinggi kadar protein dan kadar abu mie kering, tetapi semakinrendah kadar air mie kering serta semakin menurunkan penilaian penelis terhadap warna, rasa, aroma, elastisitasdan keseluruhan mie kering. Mie kering yang terdiri dari 100 % tepung terigu, 0 % ubi jalar kukus dan 5 %tepung koro pedang (T0K1) tidak berbeda nyata dengan kontrol (100 % tepung terigu) dan mie kering yangterdiri dari 95 % tepung terigu, 5 % ubi jalar kukus dan 0 % tepung koro pedang (T1K0) juga tidak berbedanyata dengan kontrol dari segi penilaian keseluruhan. Mie kering tersebut memenuhi syarat mutu mie keringsesuai dengan SNI 1992. Untuk T0K1 mempunyai kadar air sebesar 10,412 % bk, kadar abu sebesar 1,430 % bk,dan kadar protein sebesar 16,222 % bk, sedangkan T1K0 mempunyai kadar air sebesar 10,795 % bk, kadar abusebesar 1,209 % bk, dan kadar protein sebesar 16,801 % bk.

KAJIAN KANDUNGAN PROTEIN, SENYAWA ANTINUTRISI, AKTIVITAS ANTIOKSIDAN, DAN SIFAT SENSORIS TEMPE KORO BABI (Vicia faba L.) DENGAN VARIASI PENGECILAN UKURAN Dian Rachmawanti Affandi; Sri Handajani; Rohula Utami
Jurnal Teknologi Hasil Pertanian Vol 3, No 2 (2010)
Publisher : Universitas Sebelas Maret (UNS)

ABSTRAKPenelitian ini bertujuan untuk mengetahui kandungan protein, senyawa antinutrisi, aktivitas antioksidan,dan sifat sensoris tempe koro babi (Vicia faba L.) dengan variasi pengecilan ukuran, sebagai alternatif penggantitempe kedelai. Hasil penelitian menunjukkan bahwa variasi pengecilan ukuran berpengaruh terhadap semuakandungan protein, senyawa antinutrisi, aktivitas antioksidan, dan sifat sensoris tempe koro babi (Vicia faba L.).Semakin lama waktu fermentasi dan semakin kecil ukuran biji maka jumlah protein terdegradasi semakin besar.Kandungan protein terlarut terbesar pada tempe perlakuan cacah, lama fermentasi 48 jam yaitu sebesar 5,450%.Semakin lama waktu fermentasi dan semakin kecil ukuran biji maka kadar asam fitat semakin kecil. Kadar asamfitat paling rendah pada perlakuan tempe koro babi cacah dengan lama fermentasi 48 jam sebesar 0,087%.Semakin lama waktu fermentasi dan semakin kecil ukuran biji maka kadar HCN semakin kecil. Semakin lamawaktu fermentasi dan semakin kecil ukuran biji maka aktivitas antioksidan semakin besar. Tempe koro babiyang disukai adalah tempe dengan perlakuan rajang, lama fermentasi 30 jam.

Pelayanan Pendidikan yang Prima melalui Learning Management System (LMS) Berbasis Moodle untuk Mewujudkan Sekolah Efekitf pada Masa Pandemi Covid-19 di SMP Negeri 1 Kebumen Martiyono ,; Maesaroh ,; HM. Iim Wasliman; Sri Handajani
Cakrawala: Jurnal Kajian Manajemen Pendidikan Islam dan studi sosial Vol 6 No 1 (2022)
Publisher : LPPM IAINU Kebumen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33507/cakrawala.v6i1.611

The aims of this study are (1) to describe and analyze excellent educational services through a Moodle-based Learning Management System (LMS) at SMP Negeri 1 Kebumen and (2) to find out the impact and results for realizing effective schools during the Covid-19 pandemic. The research method used is a qualitative research method. Sources of data used are resource persons, namely principals, teachers, students, and parents of students as well as documents. Data collection methods used are observation, documentation, and interviews. Data analysis used descriptive qualitative techniques, with the validity of the data using triangulation of data collection techniques and sources. Excellent education services through the Moodle-based Learning Management System (LMS) at SMP Negeri 1 Kebumen with steps (1) planning, by forming a work team, preparing Standard Operating Procedures (POS), preparing facilities and infrastructure, and preparing development instruments, (2 ) socialization and capacity building to teachers and administration, students, school committees and parents, (3) implementation trials, (4) implementation, and (5) monitoring, evaluation and follow-up. The application of the Moodle Learning Management System (LMS) at SMP Negeri 1 Kebumen can create an effective school, which is characterized by (1) efficient use of inputs, (2) effectiveness of learning implementation and education management, both planning, socialization, testing, implementation, and monitoring, evaluation, and follow-up), (3) output productivity, namely learning and accountable education management, and (4) outcome relevance, namely implementation, involvement, and student satisfaction in Learning From Home (BDR). Keywords: Learning Management System (LMS), Moodle, Covid-19 Pandemic, and

Asesmen Kompetensi Minimal (AKM) dalam Mewujudkan Sekolah Efektif di SMP Negeri 1 Kebumen - Kabupaten Kebumen Perspektif Manajemen Kurikulum dan Sistem Penilaian Martiyono .; Rita Sulastini; Sri Handajani
Cakrawala: Jurnal Kajian Manajemen Pendidikan Islam dan studi sosial Vol 5 No 2 (2021)
Publisher : LPPM IAINU Kebumen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33507/cakrawala.v5i2.397

The objectives of this study are (1) to describe the planning, implementation, monitoring, evaluation, reporting and follow-up of the Minimum Competency Assessment (AKM) at SMP Negeri 1 Kebumen, Kebumen Regency and (2) to determine the success of the Minimum Competency Assessment (AKM) in realizing effective schools in SMP Negeri 1 Kebumen. The method used is school action research at SMP Negeri 1 Kebumen, Kebumen Regency in Semester 1 of the 2021/2022 academic year. The method of data collection was done by using observation, documentation, and interview techniques. The data analysis technique used is a qualitative descriptive technique with data validity techniques using triangulation of data collection techniques and sources. The research procedure includes (1) planning, namely preparation, socialization, and testing, (2) implementation, (3) observation, and (4) evaluation and reflection. Minimum Competency Assessment (AKM) at SMP Negeri 1 Kebumen Kebumen Regency is carried out through implementation procedures, namely (1) planning, which includes the formation of a work team, preparation of Standard Operating Procedures (POS), preparation of facilities and infrastructure, preparation of development instruments, socialization and strengthening capacity for teachers and administration, students, school committees and parents, as well as implementation trials, (2) implementation, and (3) monitoring, evaluation, reporting and follow- up. Minimum Competency Assessment (AKM) in realizing effective schools at SMP Negeri 1 Kebumen, which is characterized by (1) input efficiency, (2) process effectiveness, (3) output productivity (4) outcome relevance.

RESIKO PETUALANGAN ALAM TERBUKA UNTUK ANAK USIA DINI DALAM MENINGKATKAN KREATIVITAS BERPIKIR ANAK (di Kawasan Konservasi Taman Buru Gunung Masigit Kareumbi Cicalengka Bandung) Sri Handajani
Media Nusantara Vol 16, No 1 (2019): September 2019
Publisher : Media Nusantara

Anak-anak dan remaja pengguna gadget di Indonesia cukup tinggi. Untukmengurangi ketergantungan anak-anak dengan memberikan alternatif kegiatanyang juga memberikan pengaruh positif dalam pengembangan karakter anak.Resiko Petualangan atau bermain resiko di alam terbuka dapat dijadikan salahsatu pendidikan alternatif yang dapat memberikan gambaran kepada orang tuaatau tenaga pendidik untuk menumbuhkan kesadaran dan respek anak terhadapdirinya, orang lain dan lingkungan dan meningkatkan kreativitas berpikir anakusia dini. Hasil evaluasi pendidikan dan pelatihan Resiko Petualangan di alamterbuka adalah memberikan sebuah pendidikan alternatif dalam pengembangankarakter yang dapat dikembangkan di sekolah sekolah atau kelompok bermain.Kegiatan ini diharapkan dapat dikembangkan dan dijadikan solusi pemecahanmasalah bagi anak-anak yang mengalami ketergantungan terhadap gadget.Diharapkan guru-guru dapat membuat kegiatan yang sifatnya kognitif tetapimengembangkan sisi afektif dan psikomotorik anak-anak.

PENGEMBANGAN E-MODUL PANGAN OLAHAN BUAH NAGA BAGI SISWA SMAN 1 PESANGGARAN BANYUWANGI Nurul Hana; Lucia Tri Pangesthi; Sri Handajani; Niken Purwadiani
Journal of Vocational and Technical Education (JVTE) Vol. 5 No. 2 (2023): September
Publisher : Fakultas Teknik Universitas Negeri Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26740/jvte.v5n2.p166-177

ABSTRAK Penelitian ini bertujuan untuk mengetahui: 1) hasil pengembangan e-modul Pangan Olahan Buah Naga bagi siswa SMAN 1 Pesanggaran Banyuwangi; 2) kelayakan e-modul Pangan Olahan Buah Naga bagi siswa program double track Tata Boga SMAN 1 Pesanggaran Banyuwangi; dan 3) respon siswa program double track Tata Boga SMAN 1 Pesanggaran Banyuwangi terhadap e-modul Pangan Olahan Buah Naga. Jenis penelitian yang digunakan adalah R&D berdasarkan model ADDIE. Namun, penelitian ini masih dalam tahap pengembangan (development). Objek penelitian adalah e-modul Pangan Olahan Buah Naga. Validasi kelayakan dilakukan oleh ahli materi dan media. Instrumen yang digunakan yaitu lembar validasi ahli materi, ahli media, dan angket respon siswa. Teknik analisis data dilakukan secara deskriptif kuantitatif. Hasil penelitian diperoleh: 1) hasil pengembangan e-modul dibuat dengan bantuan Sigil Software; 2) kelayakan e-modul berdasarkan hasil validasi diperoleh rata-rata persentase dari ahli materi sebesar 95% dan ahli media sebesar 97%, termasuk kategori sangat layak; dan 3) respon siswa terhadap kelayakan e-modul diperoleh skor sebesar 86% dan termasuk kategori sangat layak sehingga e-modul dapat digunakan di dalam pelatihan. Kata Kunci: Pengembangan, e-modul, olahan buah naga. ABSTRACT This study aims to determine: 1) the development outcomes of an e-module dragon fruit processed food for students of SMAN 1 Pesanggaran Banyuwangi; 2) the suitability of the e-module on dragon fruit processed food for stundents in the double track culinary program at SMAN 1 Pesanggaran Banyuwangi; and 3) the response of students in the double track culinary program at SMAN 1 Pesanggaran Banyuwangi towards the e-module in dragon fruit processed food. The research design used in this study is R&D based on the ADDIE model. However, research only reached the development stage. The research object is Dragon Fruit Processed Food e-module. Validation of the module’s suitability is conducted by subject and media expert. The instrument used are validation sheets from subject and media expert, and student response questionnaries. Data analysis techniques involve quantitative descriptive analysis. The research findings include: 1) the result of e-module development are made with the help of Sigil Software; 2) the feasibility of the e-module based on the validation results obtained an average percentage of subject matter experts by 95% and media experts by 97% and include in the very feasible category; and 3) the students response to the feasibility of the e-module obtained a score of 86%, falling under the category of highly feasible, indicating that the e-module can be used in training programs. Keywords: Development, e-module, dragon fruit processed

Pengembangan Media Pembelajaran Berbasis Android Melalui Flip Pdf Pada Materi Mengolah Kue Traditional Indonesia Program Keahlian Kuliner SMKN 8 Surabaya Icha Mayrani Purwanti; Niken Purwidiani; Lucia Tri Pangesthi; Sri Handajani
Jurnal Bintang Pendidikan Indonesia Vol 2 No 3 (2024): Agustus : Jurnal Bintang Pendidikan Indonesia
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jubpi.v2i3.3101

This study aims to determine: the results of the development of Android-based learning media through Flip PDF Professional on the material of Traditional Indonesian Cake Processing in class XI; the feasibility of Android-based teaching materials through Flip PDF Professional; the feasibility of Android-based learning media through Flip PDF Professional; and user responses to Android-based learning through Flip PDF Professional on the material of Traditional Indonesian Cake Processing. The research method used is development research with the ADDIE development model which consists of five stages, namely analysis, design, development, implementation, and evaluation. This research was only carried out up to the third stage, namely development, due to limited time and funds. Validation of the Android-based Flip PDF Professional involved one material expert and two media experts. Data collection was done through a questionnaire that included material validation, media, and Flip PDF user responses. The data analysis technique was quantitatively descriptive. The results showed: The results of the development of Flip PDF Professional are in the form of online links that include Traditional Indonesian Cake Processing material in the form of Flip PDF Professional; the feasibility of Traditional Indonesian Cake Processing material in the form of Flip PDF Professional is rated very feasible with an average of 81%; the feasibility of Traditional Indonesian Cake Processing media in the form of Flip PDF Professional is rated feasible with an average score of 74%; and user response, namely grade XI students of SMKN 8 Surabaya (majoring in culinary expertise) obtained an average score of 92% with very good interpretation. This shows that the development of Android-based multimedia through Flip PDF on Indonesian Traditional Cake Processing material can be used for learning traditional cake material.

Pengaruh Pengetahuan Sanitasi Higiene Terhadap Perilaku Higiene Siswa Kuliner SMK Negeri 1 Lamongan Rika Aprilia; Asrul Bahar; Sri Handajani; Lilis Sulandari
Jurnal Yudistira : Publikasi Riset Ilmu Pendidikan dan Bahasa Vol. 2 No. 2 (2024): April : Jurnal Yudistira : Publikasi Riset Ilmu Pendidikan dan Bahasa
Publisher : Asosiasi Riset Ilmu Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/yudistira.v2i2.679

The purpose of this study was to determine the effect of sanitation hygiene knowledge on the hygiene behavior intention of culinary students in SMK. The type of research used in this study is quantitative with an evaluative descriptive approach. Descriptive evaluative research is research conducted to investigate circumstances, conditions, situations, events, activities, and others whose results will be compared with criteria and conclusions drawn. The population of this study were X and XI grade culinary students of SMK Negeri 1 Lamongan, totaling 30 students selected using simple random sampling technique. The instrument used is a knowledge test question in the form of multiple choice of 20 questions which is used to measure the level of student knowledge and observation sheets to see student hygiene behavior at school. This study uses simple regression test analysis, the instrument is calculated using SPSS 25 and can be said to be valid if r count> 3.361. for the reliability test, the results are said to be reliable if Cronbach's Alpha> 0.60. In this study, the reliability value is 0.708. The results showed that 2 students' sanitation hygiene knowledge was in the low category (6.7%), 5 students in the moderate category (16.7%), 8 students in the good category (26.7%) and 15 students in the excellent category (50%). For hygiene behavior intention, 13 students were in the very good category with a percentage of 43.3% and there were 17 students in the good category with a percentage of 56.7%. The results showed that sanitation hygiene knowledge affects students' hygiene behavior with a large influence on the R Square value obtained of 26.5%.

Co-Authors Achmad Ridwan Ariyantono Adesca Happy Yonafee Alexander, Rendy Jhonatan Andika Kuncoro Widagdo Any Sutiadiningsih Asrul Bahar Atiqo Mufidatul Khoirun Nisa’ Choirul Anna Nur Afifah Delya Anggi Ratnaningtyas Dewi, Mustika Amira Luthfiana Dhea Aprilia Elviranti Dian Rachmawanti Affandi Dias Kusuma Dewi Edhi Nurhartadi Fadiyah Qiyamulail Abidah Fahmi Haqiqi Ramadhani Fibta Ika Agustin Icha Mayrani Purwanti Ignatius Bagus Dewanata Ihda Nurul Hikmah Iim Wasliman Ila H.P. Dewi Ila Huda Puspita Ila Huda Puspita Dewi Intan Aprilia Damayanti Ita Fatkhur Romadhoni Kingkin Via Febrina Lailiyah Sufi Faradisah Lilis Sulandari Lilis Suliandari Lucia Tri Pangesthi Lucia Tri Pangesthi Maesaroh , Martiyono , Martiyono . MEIN KHARNOLIS Muhammad Al Aziz Putra M Myta Sabrina Wijayanti Nadila Ayu Ardiana Putri Nahdliyah Hita Pratiwi Niken Purwadiani NIken Purwidiani Nugrahani Astuti Nur Her Riyadi Parnanto Nurul Farikhatir Rizkiyah Nurul Hana Rika Aprilia Rita Sulastini Rizky Nova Prasetya Rohmatin Alifia Arining Rohula Utami Romadhoni Salfa Mei Dianawati Shafiyyatul Rahil Shavira Nursifa Shellyna Fidya Silka Viandini, Alfian Pramesthi Dwi Windy Pujiwanti

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