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Noor Harini

Universitas Muhammadiyah Malang

Author-ID : 3988820

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences Other

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Kajian Ekstraksi Karagenan Berdasarkan Variasi Rasio Rumput Laut (Eucheuma cottonii) dengan Nira Siwalan (Borrasus flaberina L.) dan Lama Perendaman serta Aplikasinya pada Bubuk Jelly Drink Nanas (Ananas comosus) Alfajri Ula Ashfarina; Noor Harini; Listiari Hendraningsih
Food Technology and Halal Science Journal Vol. 3 No. 2 (2020): Juni
Publisher : Universitas Muhammadiyah Malang

The extraction of carrageenan by Eucheumma cottonii using siwalan neera as a solvent which contains pottasium 236mg per 100g and others mineral. Carragenan extract applied on pineapple jelly drink powder as a gelling agent by different concentration. This research was conducted into two stages by 3 times repitition. First, carrageenan extraction using a Factorial Randomized Block Design (RBD) consisting of 2 factors. The first factor is the ratio of seaweed with neera siwalan (S) (1:10, 1:20, 1:30) and second factor is extraction time (T) (60 minutes, 90 minutes, and 120 minutes). Extract of carrageenan was analyzed on yield, viscosity, gel strength, moisture content and ash content. The second stage is application of carrageenan extract on pineapple jelly drink powder (K) with carrageenan concentration differently (K) of 0.5%, 1%, 1.5%, 2%, 2.5%. The parameters analyzed in the second stage are viscosity, gel strength, syneresis, and organoleptic (taste, suction power, and mouthfeel). The results shows that there was a significant effect on the Siwalan neera ratio on the carrageenan produced on yield, viscosity, gel strength, water content. The best carrageenan at stage 1 was produced from the treatment of seaweed and neera siwalan ratio 1:30 with extraction time of 120 minutes (S3T3), namely yield 82.87%, moisture content 15.3%, ash content 15.97%, gel strength 102.95 g/cm2 and 5,3 cP viscosity. The addition of the best extract carrageenan to pineapple jelly drink and it was obtained the best result namely the addition of carrageenan 1% (K2) with viscosity of 2.3 cP, gel strength 8.6615 g/cm2, sineresis (24 hours) 0.9183%, sineresis (48 Hours) 3.5430%, and sineresis (72 Hours) 5.1905%, taste 3.3 (enough in tasting), suction power 3.75 (easy to suck) and mouthfeel 2.9 (enough to feel the gel).

Karakteristik Kimia dan Organoleptik Biskuit dengan Penambahan Tepung Kacang Kedelai (Glycine max) dan Tepung Kulit Buah Naga Merah (Hylocereus costaricensis) Dian Puspita; Noor Harini; Sri Winarsih
Food Technology and Halal Science Journal Vol. 4 No. 1 (2021): Januari
Publisher : Universitas Muhammadiyah Malang

Indonesia is a country that has a high level of biscuit consumption. This is supported by many local food commodities. Therefore, many food products have emerged that use local food ingredients, such as bread, biscuits and cakes. One effort that can be made to enrich the nutritional content of biscuits is to add soybean flour which is rich in protein and flour of red dragon fruit peel which is rich in dietary fiber. The purpose of this study was to determine the effect of the ratio of wheat flour, soybean flour and red dragon fruit peel flour to chemical and organoleptic quality of biscuits. This research used a simple randomized block design with ratio of wheat flour, soybean flour, and red dragon fruit peel flour consisting of 10 levels: P0 (100%:0%:0%), P1 (80%:10%:10%), P2 (70%:20%:10%), P3 (60%:30%:10%), P4 (75%:10%:15%), P5 (65%:20%:15%), P6 (55%:30%:15%), P7 (70%:10%:20%), P8 (60%:20%:20%), P9 (50%:30%:20%). Each level is repeated 2 times. The parameters being observed were level of protein, fat, crude fiber, water, ash, and organoleptics (aroma, taste and texture). The results showed that the proportion of wheat flour, soybean flour and red dragon fruit peel flour had a very significant effect on level of water, protein, crude fiber, and organoleptic (taste, aroma, and texture). Treatment of biscuits with proportion of wheat flour 60%: 30% soybean flour: 10% red dragon fruit peel flour was the best treatment with level of water 6,58%, ash 0,76%, fat 27,95%, protein 9,74%, crude fiber 6,10%, organoleptic of taste 4,65 (delicious), aroma (rather tasty), and texture (rather not hard)

PENGARUH PENAMBAHAN SERBUK DAUN STEVIA DAN PEKTIN DAUN CINCAU HIJAU TERHADAP SIFAT FISIK, KIMIA, DAN ORGANOLEPTIK SELAI BUAH NAGA MERAH Verta Hedyana; Mochammad Wachid; Noor Harini
Food Technology and Halal Science Journal Vol. 4 No. 1 (2021): Januari
Publisher : Universitas Muhammadiyah Malang

Dragon fruit can be processed into a jam with sugar, pectin, and acid addition. Pectin can be extracted from natural ingredient such as green grass jelly leaf. Stevia leaf powder can be added to a jam as natural sweetener. This study used factorial randomized block design with 3 levels concentration of pectin (0.75%, 1%, 1.25%) and 3 levels concentration of stevia powder (0.5%, 0.75%, 1%). The analyzed parameter such as water content, pH, spreadability, color intensity, total dissolved solid, and organoleptics. Based on the result, there was an interaction between the pectin concentration of green grass jelly leaves and the concentration of stevia leaves on texture and colour of dragon fruit jam.

Pengaruh Waktu dan Suhu Pengeringan Menggunakan Pengering Kabinet dalam Pembuatan MOCAF (Modified Cassava Flour) dengan Fermentasi Ragi Tape Aisah Aisah; Noor Harini; Damat Damat
Food Technology and Halal Science Journal Vol. 4 No. 2 (2021): Juni
Publisher : Universitas Muhammadiyah Malang

Abstract. The purpose of this study, to see the interaction of the effect of drying time and temperature of the carbohydrate content of carbohydrates, the interaction of the effect of coordinated time and temperature on mocaf, and the effect of time and optimal drying temperature of mocaf. The study used a factorial randomized block design with a factor of 1, namely the drying time (8 hours, 12 hours, 24 hours) and factor 2, namely the drying temperature (50°C, 70°C, 80°C). The preliminary stage of this research is soaking the cassava chips with 5% salt. The next step is making yeast fermentation mocaf with drying time and temperature treatment using a cabinet dryer. The parameters analyzed were moisture content, ash content, fat content, protein content, carbohydrate content, and color content. The results showed that the treatment of drying time of 8 hours and drying temperature of 70°C is the best treatment measured by the De Garmo test. The test results showed that the treatment had a water content of 10.08%, a protein content of 0.73%, a fat content of 0.06%, an ash content of 8.35%, carbohydrate content of 80.75%, a brightness level (L) is -11.6, the level of redness (a +) is 3.85, and the level of yellowness (b +) is 9.3. Keywords: Drying Temperature, Drying Time, Modified Cassava Flour, Yeast Tape Fermentation Abstrak. Tujuan penelitian ini, untuk mengetahui interaksi pengaruh perlakuan waktu dan suhu pengeringan terhadap kadar karbohidrat mocaf, mengetahui interaksi pengaruh perlakuan waktu dan suhu pengeringan terhadap kecerahan mocaf dan mengetahui interaksi pengaruh waktu dan suhu pengeringan mocaf yang optimal. Penelitian ini menggunakan Rancangan Acak Kelompok Faktorial (RAK Faktorial) dengan faktor 1 yaitu perlakuan waktu pengeringan (8 jam, 12 jam, 24 jam) serta faktor 2 yaitu suhu pengeringan (500C, 700C, 800C). Tahap pendahuluan penelitian ini adalah perendaman chips singkong dengan 5% garam. Tahap selanjutnya adalah pembuatan mocaf fermentasi ragi tape dengan perlakuan waktu dan suhu pengeringan menggunakan pengering kabinet. Parameter yang dianalisis yaitu kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat dan kadar warna. Hasil Penelitian menunjukkan perlakuan waktu pengeringan 8 jam dan suhu pengeringan 700C merupakan perlakuan terbaik yang diukur dengan uji De Garmo. Hasil uji menunjukkan bahwa perlakuan tersebut memiliki kadar air sebesar 10,08%, kadar protein sebesar 0,73%, kadar lemak sebesar 0,06%, kadar abu sebesar 8,35%, kadar karbohidrat sebesar 80,75%, tingkat keceraha (L) sebesar -11,6, tingkat kemerahan (a +) sebesar 3,85, serta tingkat kekuningan (b +) sebesar 9,3. Kata kunci: Fermentasi Ragi Tape, Modified Cassava Flour, Suhu Pengeringan, Waktu Pengeringan

Pengaruh Konsentrasi dan Lama Perendaman Dalam Larutan Kapur Sirih Terhadap Kualitas Tepung Bonggol Pisang Kepok dan Pengaplikasian Pada Cookies Fawwaz Akbar Al Amin; Noor Harini; Sri Winarsih; Okta Pringga Pakpahan
Food Technology and Halal Science Journal Vol. 5 No. 1 (2022): Januari
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/fths.v5i1.18758

Abstract. Kepok banana tuber flour is made from banana tuber and carried out various processes, namely separation from root fibers, chopping, soaking with a solution of whiting to prevent discoloration/browning, washing, draining, drying and sifting. Cookies are foods made from low protein flour, eggs, sugar, and butter. The purpose of this study was to determine the interaction and influence of differences in concentration and duration of soaking whiting solution on the quality of kepok banana tuber flour and to determine the best quality sensory cookies formulations.This research was conducted in 2 stages. The first stage was the manufacture of kepok banana tuber flour using a factorial Randomized Block Design with 2 replications. The first factor is the concentration of whiting solution (5, 10 and 15%) and the second factor is the soaking time (30, 60 and 120 minutes). Stage 2 is making cookies using a simple randomized block design , namely the comparison of the composition of low protein wheat flour and kepok banana tuber flour with 4 levels (100%: 0%, 85%: 15%, 70%: 30%, and 55%: 45%). The results showed that in step 1 the difference in the concentration of whiting solution had a significant effect on water content, ash content, fat content and protein content. While the immersion time significantly affects the level of brightness (L), water content, ash content, fat content. The best kepok banana tuber flour is F2T1 with a brightness level (L) of 71.4, water content 6.2%, ash content 6.7%, fat content 4.1%, protein content 3.2% and carbohydrates 79.9 %. In stage 2, the best formulation for cookies was P1 (15% banana kepok tuber flour: 85% wheat flour) with an organoleptic score of 8 (very attractive), aroma 7.3 (liked), taste 7.8 (very good) and texture 7.9 (very crunchy). Keywords: banana tuber, betel lime, brightness, browning, cookies. Abstrak.Tepung bonggol pisang kepok adalah tepung yang terbuat dari bonggol pisang dan dilakukan berbagai proses yaitu pemisahan dari serabut akar, perajangan, perendaman dengan larutan kapur sirih untuk mencegah perubahan warna/browning, pencucian, penirisan, pengeringan dan pengayakan. Cookies merupakan makanan yang terbuat dari tepung terigu protein rendah, telur, gula, dan mentega. Tujuan dari penelitian ini adalah mengetahui interaksi dan pengaruh dari perbedaan konsetrasi dan lama perendaman larutan kapur sirih terhadap kualitas tepung bonggol pisang kepok serta mengetahui formulasi kualitas terbaik sensoris cookies. Penelitian ini dilakukan dalam 2 tahapan. Tahapan pertama adalah pembuatan tepung bonggol pisang kepok menggunakan Rancangan Acak Kelompok (RAK) faktorial dengan 2 kali ulangan. Faktor 1 adalah konsentrasi larutan kapur sirih (5, 10 dan 15%) dan faktor kedua adalah waktu lama perendaman (30, 60 dan 120 menit). Tahapan 2 adalah pembuatan cookies menggunakan Racangan Acak Kelompok (RAK) sederhana yaitu perbandingan komposisi tepung terigu protein rendah dan tepung bonggol pisang kepok dengan 4 level (100%:0%, 85%:15%, 70%:30%, dan 55%:45%). Hasil penelitian menunjukkan pada tahap 1 perbedaan konsentrasi larutan kapur sirih berpengaruh nyata terhadap kadar air, kadar abu, kadar lemak dan kadar protein. Sedangkan lama waktu perendaman berpengaruh nyata terhadap tingkat kecerahan (L), kadar air, kadar abu, kadar lemak. Tepung bonggol pisang kepok terbaik adalah F2T1 dengan nilai tingkat kecerahan (L) 71,4, kadar air 6,2%, kadar abu 6,7%, kadar lemak 4,1%, kadar protein 3,2% dan karbohidrat 79,9%. Pada tahap 2 cookies formulasi terbaik adalah P1 (15% tepung bonggol pisang kepok : 85% tepung terigu) dengan skor organoleptik kenampakan 8 (sangat menarik), aroma 7,3 (suka), rasa 7,8 (sangat enak) dan tekstur 7,9 (sangat renyah). Kata kunci: bonggol pisang, browning, cookies, kapur sirih, tingkat kecerahan

The Effect of The Ratio of Beetroot Juice with Pineapple Core Juice and Carrageenan Concentration from Seaweed (Eucheuma cottonii) on Jelly Candy Quality Faradiba Hijriani Harahap; Noor Harini; Warkoyo Warkoyo; Rista Anggriani
Food Technology and Halal Science Journal Vol. 5 No. 1 (2022): Januari
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/fths.v5i1.18776

Carrageenan is a gelling agent that can be extracted using coconut water solvent. The ability of carrageenan to form a gel can be applied in various products, such as jelly candy. Beetroot is one of the raw materials that can be used in making jelly candy. Beetroot is known to contain various vitamins and minerals as well as betalain pigments which are very beneficial for the body. The weakness of beetroot is its distinctive aroma and taste that is considered unpleasant. Therefore, the pineapple core was added to reduce it. This research aims to determine the interaction between the ratios of beetroot juice and pineapple core juice with carrageenan concentrations on the quality of jelly candy. This research consisted of two main stages consisted of carrageenan extraction, and followed by application into jelly candy made from the beetroot-pineapple core. This study used a factorial Randomized Block Design (RBD) with first factor (S) the ratio of beetroot juice and pineapple core juice (100%: 0%, 75%: 25%, 50%: 50 %) and second factor (K) concentration of carrageenan (3%, 3.5%, 4%). Parameters observed for the first stage included yield, water content, viscosity, gel strength. Meanwhile, the second stage included water content, ash content, reducing sugar, antioxidant activity, texture, color, and organoleptic (color, aroma, taste, texture). The results showed that there were interactions between treatments on water content, ash content, texture, organoleptic of color, aroma, taste, and texture of jelly candy. The ratio of 50% beetroot juice : 50% pineapple core and 4% carrageenan concentration was known as the best treatment with a water content of 14.79%, ash content 0.72%, reducing sugar 1.81%, antioxidant activity 71.23%, texture 59,6N, brightness (L) 34.53, redness (a+) 0.3, yellowness (b+) 0.83, color 4.2 (attractive), aroma 4 (pleasant) , taste 4.16 (good), texture 3.96 (slightly chewy).

Strategy for Implementation of Carrageenan Quality Assurance System through ISO 9001:2015, HACCP and HrACCP Noor Harini; Adi Sutanto; Dwi Okta Indriani; Wahid Muhammad Shodiq
Agriecobis : Journal of Agricultural Socioeconomics and Business Vol. 5 No. 1 (2022): March
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/agriecobis.v5i1.17280

The research objective is to find out the preparation, implementation and evaluation of ISO 9001 2015 certification, Food Safety with HACCP and Halal Assurance System with HrACCP at PT. Galic Bina Mada. The data analysis used is descriptive qualitative, namely analyzing data in the form of data reduction, data presentation, conclusion drawing and verification. The results show that the preparation of ISO 9001 2015 certification, Food Safety with HACCP and Halal Assurance System with HrACCP at PT. Galic Bina Mada was categorized as good. This is indicated by the completeness of all documents and the sequence of steps taken to obtain certification. The implementation of the ISO 9001:2015 quality assurance system, HACCP, HrACCP at PT. Galic Bina Mada showed a good or appropriate result, which was indicated by achieving the standard of achievement to document completeness. The implementation of the quality assurance system at PT. Galic Bina Mada could increase the number of production and improve product quality (kappa carrageenan grade). The results of the evaluation which included internal and external audits provided assurance of the achievement of the quality standard system. Suggestions that the authors can give are for PT Galic Bina Mada to make continuous improvements to ensure the operation of an effective quality management system and for future researchers to conduct further research for the running of the HACCP system at PT. Galic Bina Mada Pasuruan, after the certification process.

Karakteristik Kimia Roti Manis Sourdough yang Menggunakan Ragi Alami dari Apel Manalagi (Malus sylvestris) Desiana Nuriza Putri; Noor Harini; Liza Ni’matul Azizah; Hanif Alamudin Manshur
agriTECH Vol 42, No 4 (2022)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.61100

Sourdough adalah campuran terigu, air, dan atau komponen lain yang difermentasi dengan starter alami yang mengandung bakteri asam laktat (BAL) dan yeast. Campuran tersebut digunakan sebagai agen pengembang dalam produksi roti manis. Sourdough dalam penelitian ini menggunakan fermentasi air rendaman apel manalagi sebagai raginya. Sourdough dapat mengubah ketersediaan fraksi serat, protein, dan meningkatkan kandungan mineral pada tepung. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan sourdough starter terhadap karakteristik kimiawi roti manis. Percobaan terdiri atas 6 level perlakuan yaitu perbedaan konsentrasi penambahan sourdough starter pada adonan yaitu 0% sebagai kontrol, 10%, 15%, 20%, 25%, 30%. Parameter pengamatan yang digunakan meliputi kadar air, abu, protein, lemak, karbohidrat, dan serat pangan total. Hasil penelitian menunjukan bahwa perlakuan penambahan proporsi sourdough starter yang berbeda berpengaruh nyata terhadap kadar air dengan kisaran 25,09-31,20% (basis basah), kadar abu dengan kisaran 1,29-1,82%, protein dengan kisaran 6,57-18,22%, lemak dengan kisaran 1,85-8,39%, karbohidrat dengan kisaran 45,4458,67%, dan serat pangan total dengan kisaran 7,48-14,02%. Terjadi peningkatan kadar serat sebesar 2,4 kali lipat pada roti sourdough dibandingkan roti manis.

Karakteristik Kimia dan Sensori Minuman Instan Kombucha dari Kulit Buah Naga Merah (Hylocereus polyrhizus) Berdasarkan Konsentrasi Gula dan Lama Fermentasi Achmad Naufal; Noor Harini; Desiana Nuriza Putri
Food Technology and Halal Science Journal Vol. 5 No. 2 (2022): Juni
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/fths.v5i2.21556

Kombucha merupakan produk minuman dari hasil fermentasi antara substrat dengan gula oleh mikroorganisme yang terdiri dari bakteri dan jamur. Bahan yang dapat digunakan untuk membuat kombucha adalah kulit buah naga yang memiliki kandungan tinggi antioksidan. Metode foam mat drying menjadi solusi untuk mempertahankan kandungan gizi kombucha. Penelitian ini bertujuan untuk mengetahui interaksi antara konsentrasi gula dan lama fermentasi terhadap karakteristik kimia dan sensori kombucha instan. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) faktorial yang terdiri dari dua faktor, yaitu faktor (G) konsentrasi gula terdiri dari 3 taraf (5%, 10%, 15%) dan faktor (L) lama fermentasi yang terdiri dari 3 taraf (6 hari, 8 hari, 10 hari) dilakukan sebanyak 3 kali ulangan. Paramater yang diamati meliputi aktivitas antioksidan, total fenol, rendemen, kadar air, kadar abu, pH, kelarutan, vitamin C dan uji organoleptik. Data dianalisis dengan analisa ragam dilanjutkan dengan uji DMRT taraf 5%. Hasil penelitian menunjukkan terdapat interaksi antar perlakuan terhadap pH, organoleptik aroma, rasa, warna dan kesukaan dari kombucha instan. Pada hasil penelitian diperoleh aktivitas antioksidan pada perlakuan L2 sebesar 79,67%, kadar air pada perlakuan L3 sebesar 3,35%, kadar abu pada perlakuan G3 sebesar 0,67%, kelarutan pada perlakuan L3 sebesar 97,89%, total fenol pada perlakuan L2 sebesar 0,40 mg GAE/g, uji pH pada perlakuan G1L1 sebesar 4,37, rendemen pada perlakuan G3 sebesar 29,02%, vitamin C pada perlakuan L2 0,72%, aroma pada perlakuan G1L1 sebesar 4,52 (Netral), skor rasa pada perlakuan G2L1 sebesar 4,92 (Agak suka), skor warna pada perlakuan G1L1 sebesar 6,00 (Suka), skor kesukaan pada perlakuan G2L1 sebesar 4,72 (Agak suka)

The Importance of Green Consumer Behavior as an Environmental Concern in Fast Food Restaurants Wahid Muhammad Shodiq; Noor Harini; Rahayu Relawati
Jurnal Organisasi dan Manajemen Vol. 19 No. 1 (2023)
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/jom.v19i1.3620.2023

Purpose – This research aims to determine how green consumers behave when making purchases at fast food restaurants. Methodology – This study relies on primary data collected through the distribution of questionnaires to fast-food restaurant patrons in Malang Raya. The study included a total of 100 respondents and was descriptively evaluated. Findings – Compared to other product features, the product attributes connected with the eco-friendly program for fast-food restaurants gained a low average score. On the other hand, consumers' awareness of the importance of keeping the environment clean is strong. When selecting to buy at a fast food restaurant, customers demonstrate inconsistency by initially assessing their necessities. Green consumer behavior is only shown when consumer needs have been fulfilled. Environmental care actions are also shown by consumers after consuming, where consumers are responsible for waste or residual consumption through waste sorting and clean culture application. Originality – This study presents the behavioral responses of green consumers to various purchase considerations to provide another reference in making purchases at fast food restaurants.

Co-Authors Achmad Naufal Adi Sutanto Afifa Husna Agung Dwi Ai Siti Zenab Aisah Aisah Aisya Mardiani Alfajri Ula Ashfarina Alifia, Hafidzatu Taslima Amalia, Atika Rahma Amalia, Wahyu Ani Rostiyati Annis Mulyani Aprih Santoso Arief Dwinanto Aryani, Arisma Dila Athaya Milda Putri Yuwana Atika Rahma Amalia Ayu Lestari Ayu Rosita, Herlina Diah Azizah, Helda Nur Azka Azkia Amelia Cambara, Hegar Krisna Damat, Damat Desiana Nuriza Putri Desy Rachmatullah Devi Dwi Siskawardani Devi Heryanti Dian Puspita Didik Suhariyanto Dina Siti Logayah Dina Srirahayu Dwi Okta Indriani Dwi Pramsiska Elfi Anis Saati Elfi Anis Saati Elianarni, Dahlia Elsa Yuniarti Ety Setyaningsih Ety Setyaningsih, Ety Faradiba Hijriani Harahap Fawwaz Akbar Al Amin Febriyanti, Adinda Kamilah Fiki Herianto Firdaus, Sajidah Al-Lathifah Fitriatusyifa, Maulida Gloriapoerwa, Trixie H, Cantika Eka Rahmah Hanif Alamudin Manshur Hanif Alamudin Mansur Hegar Krisna Cambara Helda Nur Azizah Husna, Afifa Iis Indra Rasyid Julianto Indriyani Indriyani Intan Satia Hotimah Irawan, Tofan Andrew Izzah Nazilatul laili Joko Susilo Utomo Joko Triwanto Kusumawardhana, Gelar Taufiq Lestar, Ayu Listiari Hendraningsih Liza Ni’matul Azizah Ma'mur Saadie Ma'ruf, Muhammad Amar Maulida Fitri Iswari Meisa Arya Putri Gunawan Memen Durachman Moch Wachid Moch Wachid, Moch Moch. Wachid Mochammad Arif Saputra Mochammad Wachid Mujahid, Abdullah Nabila, Jihan Nafidzah Nur Nasifah, Dzurotun Nenden Lilis Aisyah Nova Anggraeni Novaria, Novi Novianti Fitria Rahmadhona NS, Maureen Danysha Nugraha, Robby Nurhadi, Jatmika Nursahila, Belgis Alfia Okta Pringga Pakpahan Oktaviani, Adellia Prasetio, Anggih Puspitasari, Ade Putri Adek Putro Putri Naufal Nurotul Zannah Putri, Elita Mahda Gatra Putri, Zahra Meidina Rahayu Relawati Retno Muji Rahayu Rif'an Hariri Rif'an Hariri Rista Anggriani Rista Anggriani S. Sukardi S.Pd. M Kes I Ketut Sudiana . Sanjaya, Basanty Pramesthi Sarie, Audina Aura Setiawan, Janten Hidayat Shandra Berliana Shandra Berliana Shobah, Fitri Nurul Sri Winarsih Sri Wiyanti Suci Sundusiah Sucipto, Hanna Aulia Rahmah Sudana, Undang Suganda, Nurkalina Pratiwi Sukardi Sukardi Sukardi Sukardi Sutawi Sutawi Sutawi Tabga, Yoseba Tedi Permadi Teguh Setyawan Theresia, Helena Triadi, Rai Bagus Tsabita, Alifa Shaliha Tyas Anugrah Hirgawati Usman, Khairunnisa Pratiwi Maulida Verta Hedyana Vinindika, Nabila Vritta Amroini Wahyudi Vritta Amroini Wahyudi W. Warkoyo Wafi, Fakhri Ahmad Wahid Muhammad Shodiq Wahid Muhammad Shodiq Wahyudi Warkoyo . Wibowo, Yessi Maulidhia Nugrahani Wijayanti, Ervina Dwi Yasmin Nurinbaity Yulianeta Yuniar Sawitri Yuniar Sawitri, Yuniar Zannah, Putri Naufal Nurotul

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