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All Journal International Journal of Public Health Science (IJPHS) Jurnal Kesehatan Masyarakat EKOMBIS REVIEW: Jurnal Ilmiah Ekonomi dan Bisnis Jurnal Ilmiah Pangabdhi Jurnal Penelitian Kesehatan Suara Forikes Health Notions Jurnal Perikanan Universitas Gadjah Mada Agroindustrial Technology Journal Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Amerta Nutrition BUANA SAINS Medical Technology and Public Health Journal Jurnal Pengabdian Masyarakat IPTEKS Nusantara Science and Technology Proceedings International Journal of Eco-Innovation in Science and Engineering (IJEISE) Aloha International Journal of Multidisciplinary Advancement (AIJMU) AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Pengbdian Teknik Mesin JUMANTIK (Jurnal Ilmiah Penelitian Kesehatan) Jurnal Ilmu Gizi dan Dietetik Jurnal Sosial dan Sains Journal of Business, Social and Technology Jurnal Pengabdian Masyarakat Physical Sciences, Life Science and Engineering Jurnal Sains dan Teknologi Pangan Jurnal Pengabdian Masyarakat Inovasi Indonesia
Yunita Satya Pratiwi
Department Of Food Technology, Faculty Of Engineering, Universitas Pembangunan Nasional “Veteran” Jawa Timur, Surabaya 60294, Indonesia
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KARAKTERISTIK SEREAL FLAKES TEPUNG PRA-MASAK JEWAWUT, TAPIOKA, KACANG TUNGGAK, DAN IKAN LELE SEBAGAI SARAPAN SEHAT Mulyani Dwi; Rosida; Yunita Satya Pratiwi
Jurnal Sains dan Teknologi Pangan Vol. 9 No. 5 (2024): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/x3vkcf20

Abstract

Flakes merupakan makanan siap saji yang berpotensi sebagai alternatif menu sarapan yang dapat memenuhi kebutuhan kalori. Penelitian ini bertujuan untuk menganalisis pengaruh perlakuan proporsi tepung pra-masak jewawut dan tapioka serta  proporsi tepung kacang tunggak dan tepung ikan lele terhadap sifat kimia, fisik, dan organoleptik flakes. Metode penelitian yang  digunakan adalah Rancangan Acak Lengkap (RAL) dengan pola faktorial yang terdiri dari 2 faktor dengan ulangan sebanyak 2 kali. Faktor I adalah prorosi tepung pra-masak jewawut dan tapioka (75:25; 80:20; 85:15) dan faktor II adalah proporsi tepung kacang  tunggak dan tepung ikan lele (65:35; 75:25; 85:15). Data yang dihasilkan dianalisa dengan ANOVA taraf 5% dengan uji lanjut  Duncan (DMRT) jika terdapat interaksi yang nyata (P≤0,05). Perlakuan terbaik pada penelitian ini yaitu flakes dengan proporsi  tepung pra-masak jewawut dan tapioka (85 : 15) serta proporsi tepung kacang tunggak dan tepung ikan lele (85 : 15) yang memiliki  kadar air 3,84%, abu 2,68%, lemak 5,76%, protein 8,38%, karbohidrat 79,34%, pati 42,17% daya rehidrasi 84,95%, daya patah 9,5 N, serta uji organoleptik meliputi rasa 3,8 (netral), aroma 3,36 (netral), warna (3,6) netral, dan kerenyahan 4,16 (suka), daya cerna  protein 74,61%, daya cerna pati 62,52%, serat pangan 7,04%, dan total kalori 452,9 kal. 
Pemanfaatan Kulit Garcinia mangostana L. sebagai Imunomodulator untuk Meningkatkan Kualitas Sumber Daya Manusia: Sebuah Tinjauan Sistematis: Utilization of Garcinia mangostana L. Peel as an Immunomodulator to Improve the Quality of Human Resources: A Systematic Review Pratiwi, Yunita Satya; Rini, Dina Mustika; Defri, Ifwarisan; Qubra, Tawaffani; Maulidi, Nadien Mutia Intan
Amerta Nutrition Vol. 9 No. 2 (2025): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i2.2025.377-388

Abstract

Background: Mangosteen (Garcinia mangostana L.) is recognized for its immunomodulatory properties, which can rejuvenate, regulate, and modulate immune system function. As a rich source of antioxidants, mangosteen peel has the potential to enhance immune responses and improve overall health status. However, further investigation into the biological mechanisms underlying its immunomodulatory effects remains limited. Objectives: This review aims to explore the various biological functions of mangosteen peel related to immunomodulation and examine its therapeutic potential in improving human health. Methods: A Systematic Literature Review (SLR) was conducted, focusing on articles published between 2013 and 2023. From a total of 132 articles identified, ten were selected based on relevance and research quality. Discussions: The review reveals significant associations between the properties of mangosteen peel, such as its anti-diabetic, anti-obesity, antidepressant, anti-inflammatory, anticancer, and antioxidant activities, and the complex network of immune cell responses. Nevertheless, most studies have not clearly identified the specific compounds responsible for these immunomodulatory effects, and the underlying mechanisms remain unclear. Further comprehensive studies are necessary to isolate and identify the bioactive compounds in mangosteen peel extract, beyond xanthones, to better understand their diverse therapeutic effects and mechanisms. Well-designed clinical trials involving diverse populations, including vulnerable groups, are essential to validate the efficacy and safety of the extract in various therapeutic contexts. Conclusions: This review provides valuable insights into the potential of mangosteen peel as an immunomodulator and lays the groundwork for future research aimed at utilizing its therapeutic properties to improve human health.
Study of Pineapple Subgrade Substitution and Fermentation Time on The Physicochemical and Microbiological Characteristics of Cowpea Based (Vigna unguilata)-Based Probiotic Yoghurt Ramadhanty, Chairunnisa Safira; Winarti, Sri; Pratiwi, Yunita Satya
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i2.732

Abstract

Yoghurt is pasteurised animal milk, then fermented with lactic acid bacteria until the desired acidity, smell, and taste are achieved. The main ingredients for making yoghurt in this study are cowpea and pineapple. Cowpea (Vigna unguiculata L.) is a high-protein local food, ranking after soybeans. Subgrade pineapple is a smaller pineapple fruit with a length ? 9.9 cm and a weight ? 0.4 kg, which is rich in antioxidants and has a high vitamin C content. The purpose of this study was to analyse the effect of subgrade pineapple substitution and fermentation time on the physicochemical and microbiological characteristics of cowpea probiotic yoghurt, and then determine the best treatment combination of these variations. The method used was a Completely Randomised Design (CRD) factorial pattern, with Factor I being subgrade pineapple juice substitution (10%, 20%, and 30%) and Factor II being fermentation time (15 hours, 20 hours, and 25 hours). The data obtained were analysed using ANOVA followed by DMRT, further tests at the 5% level. The results showed a significant interaction (p ? 0.05). Yoghurt with 30% subgrade pineapple substitution and 20 hours fermentation time treatment is the best treatment that produces yogurt with a total acid value of 1.10%, pH value of 3.53, viscosity of 462.2 mPa.s., vitamin C 37.75 mg/100ml, total LAB 8.44 log CFU/ml, antioxidant 33.90 mg AEAC/g, protein 0.70%. Contribution to Sustainable Development Goals (SDGs)SDG 2 – Zero HungerSDG 3 – Good Health and Well-beingSDG 12 – Responsible Consumption and ProductionSDG 9 – Industry, Innovation, and Infrastructure
ANALISIS PROFIL ATRIBUT SENSORI BANDENG ASAP PRODUKSI UMKM KABUPATEN SIDOARJO DENGAN METODE RATA (RATE-ALL-THAT-APPLY) Syari, Ririef Mutiara; Sarofa, Ulya; Pratiwi, Yunita Satya
BUANA SAINS Vol 25, No 1 (2025)
Publisher : Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/bs.v25i1.7327

Abstract

Smoked milkfish is a processed fish, a signature item of Sidoarjo Regency. Smoked milkfish has different criteria depending on the production process. Sensory attributes are among the most important consumer preferences. This study aimed to examine the sensory attributes of smoked milkfish and determine the dominant sensory attributes that influence consumer preferences. The Rate-All-That Apply (RATA) method was used to determine the tested food products. Five samples of smoked milkfish were tested with 70 respondents residing in Surabaya and Sidoarjo. There are 13 significantly different sensory attributes, including aroma (smoky, sweet), taste (savory, sour, sweet, salty, spicy), color (brown, golden yellow, reddish), and texture (dry, fibrous, wet). The distinguishing parameters of the five samples are their unique characteristics. The results of Principal Component Analysis (PCA) showed that samples 134 and 534 had dominant attributes of sweet taste, salty taste, spicy taste, brown color, sweet aroma, and smokiness. Sample 315 had a fibrous texture and sour taste. Sample 231 had a dominant wet texture and yellow color. Sample 405 had a dominant dry texture, savory taste, and reddish color. The preference mapping showed that the most preferred sample was 134.
The Effect of Pumpkin Flour and Chicken Liver Flour Substitution and Egg Concentration on the Physicochemical and Organoleptic Characteristics of Fettuccine Pasta Pakerti, Andia Hayuning Jagadnira Bentang; Jariyah; Pratiwi, Yunita Satya
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 3 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i3.783

Abstract

Indonesia continues to face health problems caused by micronutrient deficiencies, which can trigger stunting. One effort to address this issue is nutritional intervention through the substitution of staple food ingredients with more nutrient-dense sources, such as fettuccini pasta made from wheat flour substituted with pumpkin flour and chicken liver. Pumpkin contains essential minerals such as Ca and Fe, while chicken liver is rich in Fe and Mg. This study aimed to produce fettuccini pasta with pumpkin flour and chicken liver substitution that meets good physicochemical and organoleptic quality. The research was conducted experimentally using a Completely Randomized Design with a factorial pattern consisting of two factors: flour proportion and egg concentration. The first factor included three levels of wheat flour:tapioca: pumpkin flour:chicken liver flour proportions (80%:10%:5%:5%, 70%:10%:10%:10%, and 60%:10%:15%:15%), while the second factor was egg concentration (10%, 15%, and 20%), each with two replications. The parameters analyzed were moisture, ash, protein, fat, carbohydrate, amylose, starch, tensile strength, water absorption, and organoleptic properties. The results showed that the best product was obtained from the treatment with flour proportion 80%:10%:5%:5% and egg concentration of 15%. This product contained 13.02% moisture, 0.99% ash, 12.13% protein, 2.25% fat, 71.62% carbohydrate, 13.94% amylose, 51.27% starch, 0.56 N/mm² tensile strength, and 48.58% water absorption. Organoleptic tests indicated scores of 3.38 for color, 3.19 for aroma, 3.03 for taste, and 3.76 for texture (all in the “slightly like” category). The best treatment also contained Fe 5.24 mg, Mg 14.4 mg, Zn 3.57 mg, and Ca 10.5 mg per 100 g. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3: Good Health and Well-beingSDG 9: Industry, Innovation, and InfrastructureSDG 12: Responsible Consumption and Production
Effect of pectin and sucrose concentrations on the physical characteristics of seablite (Suaeda maritima) vegetable leather Anggraeni, Sherly Nur; Dedin Finatsiyatul Rosida; Pratiwi, Yunita Satya
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i2.671

Abstract

Suaeda maritima, a coastal plant, has potential as a functional food ingredient due to its high antioxidant content (80.36%) and the presence of vitamin A, beta-carotene, and vitamin E. The innovation of processing Suaeda maritima leaves into vegetable leather aims to enhance their utility and consumer acceptability. Vegetable leather is a plant-based product made by grinding and drying vegetables into flexible sheets. Adding pectin and sucrose is necessary to develop the texture and improve flavor. This study aimed to check the moisture content, pH, plastic texture (1st fracture deformation), and lightness of Suaeda maritima vegetable leather using different amounts of pectin (1%, 2%, 3%) and sucrose (15%, 20%, 25%). The experimental design used was a two-factor, completely randomized design (CRD) with two replications, followed by ANOVA and 5% DMRT analysis. The results showed that the best treatment was the combination of 3% pectin and 25% sucrose, which produced vegetable leather with a moisture content of 19.48%, pH of 3.67, 1st fracture deformation value of 0.03 mm, and a lightness value of 32.01. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero hungerSDG 3: Good Health and Well-beingSDG 9: Industry, Innovation and InfrastructureSDG 12: Responsible Consumption and ProductionSDG 14: Life Below Water
Pengujian Karakteristik Sensoris Teh Herbal Perikarp Manggis (Garcinia mangostana), Kayu Manis (Cinnamon verum), dan Cengkeh (Syzygium aromaticum): Pengaruh Formulasi Teh Herbal Perikarp Manggis (Garcinia mangostana), Kayu Manis (Cinnamon verum), dan Cengkeh (Syzygium aromaticum) terhadap Tingkat Penerimaan Konsumen Pratiwi, Yunita Satya; Sanjaya, Yushinta Aristina; Rahmawati, Rahmawati; Putri, Larestananda Asmaul Husna Hizaumi; Syari, Ririef Mutiara
Amerta Nutrition Vol. 8 No. 1 (2024): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v8i1.2024.1-7

Abstract

Background: Herbal tea Is one of the herbal drinks that has been widely consumed by Indonesian people and known as tea that have functional properties, one of them is source of antioxidants. Antioxidants can be obtained from a lot of sources, such as the mixture of mangosteen pericarp, cinnamon, and cloves. The use of cinnamon and clove expected to increase the consumers' preference towards this tea. Objectives: This research aims at evaluating the acceptance level of several sensory parameters of tea made of mixture of mangosteen pericarp, cinnamon, and clove. Methods: The experimental design used in this research was completely randomized design with three replications, resulting in 27 samples of herbal tea. Besides, the data obtained from panelists will be analyzed by using Analysis of Varian (ANOVA) and followed by Duncan's Multiple Range Test (DMRT) in SPSS 25.0 software. Results: The results show that the addition of cinnamon and cloves showed a significant difference. The more addition of spices will lower the panelist score. It can be seen in the sample containing 24 grams of mangosteen pericarp, 3 grams of cinnamon (B4) which had the highest panelist score in color, taste, and bitterness aspects. While the lowest panelist score was obtained by a sample containing 12 grams of mangosteen pericarp, 3 grams of cinnamon and cloves (A1). Conclusions: The more spices added, especially cloves will reduce the liking score. The result obtained by this research can be used for optimization of the best formula so maximum points can be known.
Empowering Women Fishpond in Developing the Home Business of the Milk Fish Crackers Industry Tranggono, Didiek; Budiwitjaksono, Gideon Setyo; Pratiwi, Yunita Satya
Journal of Business Social and Technology Vol. 5 No. 2 (2024): Journal of Business, Social and Technology
Publisher : Politeknik Siber Cerdika Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59261/jbt.v4i2.164

Abstract

The development of milkfish farming in traditional ponds must of course be based on the potential possessed. One of the most important potentials is the local knowledge of the community about the cultivation system in ponds. The Program for the Application of Research Results for the Community (PIHAT), is directed to provide knowledge and insight to group partners related to the development of milkfish cracker products by improving packaging design, adding shrimp cracker products, and payus fish crackers, as well as marketing management including online marketing, so that a suitable marketing network development model can be obtained and smooth productivity and sales. Meanwhile, the target of the PIHAT Program is the development of milkfish cracker business as an additional source of income for fishing families in Kalanganyar Village, so that more comprehensive knowledge can be achieved on how to increase milkfish cracker production including how to market effectively and efficiently. This series of activities is in addition to identifying partner problems, finding solutions, monitoring, and packaging of milkfish cracker products in supporting marketing; The output of activities is websites, catalogs, scientific articles in accredited national journals, increasing knowledge, improving product quality, improving packaging quality, and improving marketing management. The results achieved in this service activity are that KUB Planet Bandeng which is an average fisherwoman has improved in quality both in terms of taste, packaging, and marketing network.
Pengembangan Potensi Mangrove sebagai Produk Pangan Intermediate di Kelurahan Wonorejo, Surabaya Sanjaya, Yushinta Aristina; Pratiwi, Yunita Satya; Merdekawati, Setiarini; Tantri, Hedwigis Kenrina
Jurnal Pengabdian Masyarakat Vol. 1 No. 2 (2023): Jurnal Pengabdian Masyarakat (AbdiMas)
Publisher : Jurusan Pendidikan Teknik Elektro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59562/abdimas.v1i2.728

Abstract

Pemanfaatan tanaman mangrove kini tidak hanya sebagai upaya pencegah abrasi laut, tetapi juga dapat diolah menjadi produk pangan intermediet. Produk intermediet merupakan bahan baku dan bahan tambahan yang digunakan dalam proses produksi, yang sangat diperlukan sebagai bahan baku pembuatan produk fungsional. Oleh karena itu, kegiatan pengabdian masyarakat dilakukan oleh “UPN Veteran Jawa Timur Mengabdi” dengan tujuan mengembangkan potensi mangrove sebagai produk pangan intermediet di Kelurahan Wonorejo, Kota Surabaya. Kegiatan dilaksanakan pada bulan Agustus-September dengan metode sebagai berikut: (1) survei masalah dan kebutuhan mitra; (2) trial and error formulasi produk di Laboratorium Teknologi Pengolahan Pangan UPN “Veteran” Jawa Timur; (3) pendampingan yang mencakup distribusi kuesioner sebelum dan sesudah pendampingan, penyuluhan, demonstrasi proses pembuatan produk intermediet; (4) penyediaan alat penggiling tepung; dan (5) penyusunan MoU dengan UMKM Kelompok Tani Mangrove Wonorejo. Hasil yang diperoleh mencakup formulasi terbaik (1) Nori Daun Jeruju, (2) Tepung Daun Jeruju, (3) Tepung Buah Pedada, dan (4) Tepung Biji Buah Pedada. Pendampingan dan penyuluhan kepada UMKM Kelompok Tani Mangrove Wonorejo berhasil meningkatkan pengetahuan peserta mengenai implementasi pengembangan potensi mangrove sebagai produk intermediet untuk kategori baik hingga sangat baik dari 73% menjadi 92%. Keberlanjutan kerjasama akan diwujudkan melalui MoU, yang menjadi cikal- bakal pembentukan Rumah Mangrove, sebagai hasil kolaborasi mitra UMKM dengan UPNV Jawa Timur. Pelaksanaan pengabdian masyarakat telah berhasil mencapai target pembentukan formula produk intermediet dari mangrove dalam bentuk nori dan tepung, yang telah dijalankan secara efektif oleh UMKM Kelompok Tani Mangrove Wonorejo di Kelurahan Wonorejo.
Optimalisasi Pemahaman UMKM terhadap Pengurusan Izin Edar P-IRT Berbasis Online OSS Produk Baked Cashew (Anacardium occidentale) di CV Miracle Agro Spices Sidoarjo Anggraeni, Sherly Nur; Pratiwi, Yunita Satya
Jurnal Pengabdian Masyarakat Inovasi Indonesia Vol 1 No 1 (2023): JPMII - Oktober 2023
Publisher : CV Firmos

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54082/jpmii.263

Abstract

Memperoleh dan mengkonsumsi pangan yang aman merupakan hak bagi semua masyarakat. Semua pihak yang terkait dengan produksi pangan harus selalu mengupayakan terselenggaranya jaminan keamanan pangan agar hak masyarakat tersebut dapat terpenuhi. Upaya untuk menjamin hak konsumen CV Miracle Agro Spices terhadap keamanan produk pangan adalah dengan melengkapi dokumen SP-PIRT (Sertifikat Produksi Pangan Industri Rumah Tangga) yang diberikan untuk produk industri skala rumah tangga. SP-PIRT dapat diajukan melalui sistem terintegrasi online pada situs OSS (Online Single Submission). Tujuan dari kegiatan ini adalah untuk mengoptimalisasi keamanan pangan berbasis offline dan online produk baru Baked Cashew yang diketahui belum memiliki izin edar SPP-IRT karena kurangnya pemahaman tentang pengurusan SPP-IRT secara online. Metode kegiatan dilakukan dengan memberikan pendampingan secara online dan sosialisasi secara offline kepada mitra tentang prosedur pengurusan SPP-IRT secara online. Hasil kegiatan tersebut secara online adalah terdaftarnya SPP-IRT produk baked cashew dan secara offline adalah peningkatan pemahaman mitra tentang cara pengurusan SPP-IRT secara online. Terdaftarnya produk ke dalam SPP-IRT dapat meningkatkan kepercayaan konsumen terhadap produk serta memperluas jaringan pemasaran dan meningkatkan penjualan produk.
Co-Authors Abdul Azis Akbar Abdul Azis Akbar Agi Ramadhan Amalia, Tania Ambarwati, Peni Anggraeni, Sherly Nur Anggun Pratiwi Rohimatul Inziyah Aryatika, Karera Asrotul Hikmah Avita Amalina Bambang Wirjatmadi Budiwitjaksono, Gideon Setyo Darmanto, Erlambang Budi Dedin Finatsiyatul Rosida Dedin Finatsiyatull Rosida Defri, Ifwarisan Dianita Kumalasari Didiek Tranggono Didiek Tranggono Dina Mustika Rini Doni Waluyo Elistiya Putri Nuraini Hendrawan Erlambang Budi Darmanto Erman Arif Erwan Widiyatmoko Fadiatul Ismaniah Farida Wahyu Ningtyias Farida Wahyu Ningtyias, Farida Wahyu Firjoun Ali Muhammad Gideon Setyo Budiwitjaksono Hadi Munarko Hadi Prayitno, Hadi Haris Ahmadi Hendrawan, Elistiya Putri Nuraini Heru Santoso Wahito Nugroho Hidayat, Cahya Tri Bagus Ifwarisan Defri Ifwarisan Defri Jariyah Jariyah Kaleem Ahmad Luh Putu Ratna Sundari Luh Putu Suciati Mangestuti Agil Manik Nur Hidayati Maulidi, Nadien Mutia Intan Merdekawati, Setiarini Merryana Adriyani Moh. Adenan Moh. Adenan Mohammad Adenan Muhammad Anshari, Muhammad Muhammad Rizqi Ansori Mulyani Dwi Nadia Shoukat Nadia Shoukat Nadien Mutia Intan Maulidi Nurlaily, Rizka Nurullia Arisandy Oktafiani, Lirista Dyah Ayu Pakerti, Andia Hayuning Jagadnira Bentang Pardi Tola Putri, Larestananda Asmaul Husna Hizaumi Qubra, Tawaffani Rahadita A.D.K, Kezia Rahmawati Rahmawati Rahmawati Rahmawati, Rahmawati Ramadhanty, Chairunnisa Safira Ratna Yulistiani Rini, Dina Mustika Ristya Widi Endah Yani Roiful Fatah Rosida Rosida Rosida Ruli Bahyu Antika Salsabila, Zhafa Nesya Sanjaya, Yushinta Aristina Septi Nur Rachmawati Septi Nur Rachmawati Septy Handayan Septy Handayani Shafaningrum, Rizkia Ayu Sholekhah, Nurul Niswatin Sri Winarti Suhartono Suhartono Suhartono Supriyadi Supriyadi Supriyadi Supriyadi Supriyadi Supriyadi Suzuki , Takuya Syahnia Wasilatul Jannah Syari, Ririef Mutiara Tania Amalia Tania Amalia Tantri, Hedwigis Kenrina Tola, Pardi Sampe Tristanti, Dyah Ayu Lingling Ufairah Fithriyati Ulya Sarofa Ulya Sarofa Wahyu Ningtyias, Farida Wardianto, Muhammad Rosyid Yushinta Aristina Sanjaya Yusinta Aristina Sanjaya Zainul Fatmah Zhafa Nesya Salsabila Zidni Imanial Bathista