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All Journal BIOTROPIA - The Southeast Asian Journal of Tropical Biology Jurnal Pangan dan Agroindustri Pro Food SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Pengabdian Magister Pendidikan IPA EIGEN MATHEMATICS JOURNAL ABSYARA: Jurnal Pengabdian Pada Masyarakat Food Scientia: Journal of Food Science and Technology Rengganis Jurnal Pengabdian Masyarakat Agroteksos Jurnal Pengabdian Masyarakat : Pemberdayaan, Inovasi dan Perubahan Jurnal Pepadu Jurnal Teknologi dan Mutu Pangan Jurnal Pengabdian Bersama Masyarakat Indonesia Alamtana
Qabul Dinanta Utama
Universitas Mataram
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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PENGARUH PENAMBAHAN TEPUNG TEMPE TERHADAP KARAKTERISTIK KONYAKU KAYA PROTEIN Zainuri, Zainuri; Utama, Qabul Dinata; Paramartha, Dewa Nyoman Adi; Pertiwi, Made Gendis Putri; Anggraeni, Ines Marisya Dwi; Pratiwi, Anisa; Rahayu, Tri Isti
AGROTEKSOS, Jurnal Ilmiah Ilmu Pertanian Vol 35 No 1 (2025): Jurnal Agroteksos April 2025
Publisher : Fakultas Pertanian Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/agroteksos.v35i1.1404

Abstract

Porang termasuk umbi-umbian dengan kandungan glukomanan yang tinggi, dimana glukomanan dapat dijadikan sebagai bahan pangan dan bermanfaat bagi kesehatan. Sebagai bahan pangan, tepung porang dapat diolah menjadi konyaku yaitu makanan tradisional Jepang yang memilki tekstur seperti jeli dan dikonsumsi oleh vegetarian sebagai pengganti daging. Dengan demikian, perlu dilakukan penambahan sumber nutrisi pada proses pembuatannya yaitu dengan menambahkan tepung tempe yang kaya akan protein. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi tepung tempe terbaik terhadap karakteristik fisik, kimia, dan organoleptik konyaku kaya protein. Rancangan percobaan yang digunakan pada penelitian ini adalah Rancangan Acak Kelompok dengan satu faktor yaitu penambahan tepung tempe. Parameter yang diamati meliputi parameter fisik (tekstur), parameter kimia (kadar air, kadar abu, dan kadar protein) dan parameter organoleptik (tekstur, warna, rasa, dan aroma). Hasil penelitian menunjukkan bahwa penambahan tepung tempe memberikan pengaruh yang berbeda nyata terhadap kadar air, kadar lemak, kadar protein, dan rasa (skoring), namun tidak berbeda nyata terhadap kadar abu, kadar serat kasar, uji tekstur, warna (skoring dan hedonik), aroma (skoring dan hedonik), rasa (hedonik), dan tekstur (skoring dan hedonik). Penambahan tepung tempe sebanyak 25% (P5) merupakan perlakuan terbaik, diperoleh parameter kimia kadar air sebesar 90,62%, kadar abu sebesar 0,16%, kadar lemak sebesar 1,27%, kadar serat kasar sebesar 1,69%, dan kadar protein sebesar 2,28%; mutu fisik berupa tekstur agak kenyal dengan hasil uji sebesar 1,02 N; berwarna cokelat muda, sedikit aroma tempe, dan sedikit ada rasa tempe
Optimalisasi Pemasaran Produk Kopi Lokal melalui Pelatihan Digital Marketing bagi UMKM di Desa Pakuan, Kecamatan Narmada, Kabupaten Lombok Barat Afriansyah, Dilla; Zainuri, Zainuri; Nofrida, Rini; Utama, Qabul Dinanta; Anggraini, Ines Marisya Dwi; Pertiwi, Made Gendis Putri; Rahayu, Novia
Jurnal Pengabdian Masyarakat: Pemberdayaan, Inovasi dan Perubahan Vol 5, No 3 (2025): JPM: Pemberdayaan, Inovasi dan Perubahan
Publisher : Penerbit Widina, Widina Media Utama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59818/jpm.v5i3.1614

Abstract

This community service aims to enhance the capabilities of local coffee MSME actors in Desa Pakuan, Kecamatan Narmada, Kabupaten Lombok Barat, in utilizing digital marketing to promote their products. The activities were conducted in August 2024 through participatory training comprising four stages: needs identification, module development, training implementation, and evaluation. The training was attended by 30 local coffee MSME actors, with materials covering the use of social media platforms (Instagram and WhatsApp Business), creating visual content using smartphones, and product branding strategies. Results from pre-tests and post-tests demonstrated an average improvement in participants’ understanding of 38%. The majority of participants began actively using business accounts for promotion and digital transactions. This activity was enthusiastically received by the community and positively impacted market expansion and increased product visibility. As a follow-up, a digital MSME community was established to support the sustainability of collective digital marketing practices.ABSTRAKPengabdian ini bertujuan meningkatkan kemampuan pelaku UMKM kopi lokal di Desa Pakuan, Kecamatan Narmada, Kabupaten Lombok Barat dalam memanfaatkan digital marketing untuk memasarkan produk mereka. Kegiatan dilaksanakan pada bulan Agustus 2024 melalui pelatihan berbasis partisipatif yang mencakup empat tahap: identifikasi kebutuhan, penyusunan modul, pelaksanaan pelatihan, dan evaluasi. Pelatihan diikuti oleh 30 pelaku UMKM kopi setempat, dengan materi berupa penggunaan media sosial (Instagram dan WhatsApp Business), pembuatan konten visual menggunakan smartphone, dan strategi branding produk. Hasil pre-test dan post-test menunjukkan peningkatan pemahaman peserta sebesar rata-rata 38%. Sebagian besar peserta mulai aktif menggunakan akun bisnis untuk promosi dan transaksi digital. Kegiatan ini diterima dengan antusias oleh masyarakat dan memberikan dampak positif terhadap perluasan pasar serta peningkatan visibilitas produk. Sebagai tindak lanjut, dibentuk komunitas digital UMKM untuk mendukung keberlanjutan praktik digital marketing secara kolektif.
Edukasi Standar Kemasan, Label, dan PIRT sebagai Upaya Peningkatan Daya Jual Produk Pangan Masyarakat Pawestri, Setyaning; Perdhana, Firman Fajar; Handito, Dody; Pertiwi, Made Gendis Putri; Sinaga, Yesica Marcelina Romauli; Saputra, Oki; Fuadi, Mi’raj; Antesty, Sella; Amaliyah, Wenny; Yasa, I Wayan Sweca; Utama, Qabul Dinanta; Unsunnidhal, Lalu; Rasyda, Riezka Zuhriatika; S., Ince Siti Wardatullatifah
Alamtana: Jurnal Pengabdian Masyarakat UNW Mataram Vol 4 No 3 (2023): Edisi Desember 2023
Publisher : LPPM UNIVERSITAS NAHDLATUL WATHAN MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51673/jaltn.v4i3.1894

Abstract

Pemasaran produk-produk yang dihasilkan masyarakat wirausaha Dusun Rangsot Timur, Kabupaten Lombok Utara belum mampu menembus pasar yang lebih luas karena kemasan dan label yang belum sesuai standar serta belum dimilikinya SPPIRT. Program pengabdian kepada masyarakat ini bertujuan untuk melakukan edukasi standar kemasan, label, dan PIRT kepada masyarakat wirausaha produk pangan di Dusun Rangsot Timur. Program dijalankan menjadi 3 (tiga) tahapan, meliputi studi pendahuluan, kegiatan edukasi, dan evaluasi. Metode pendekatan yang ditempuh adalah metode partisipatif. Instrumen evaluasi yang digunakan adalah angket pre-test dan post-test menggunakan Skala Likert (skor 1-4). Ketercapaian program pengabdian kepada masyarakat ditandai dengan terlaksananya keseluruhan tahapan program dan adanya peningkatan pengetahuan peserta program terhadap materi edukasi. Terdapat peningkatan pengetahuan peserta program tentang standar kemasan, label, dan PIRT dari kriteria sedang (68,95%) menjadi tinggi (80,08%) melalui kegiatan edukasi yang telah dilaksanakan. Terlaksananya program ini perlu diikuti kegiatan tindak lanjut oleh peserta bersama dengan pihak terkait untuk memperbaiki kemasan dan mengusahakan kepemilikan SPPIRT
Pengaruh Lama Pemanasan pada Penurunan Kualitas Mutu Minyak Goreng Sawit Komersial: Effect of Heating Duration on The Deterioration of Commercial Palm Cooking Oil Quality Telaumbanua, Melati Claudia; Utama, Qabul Dinanta
Jurnal Teknologi dan Mutu Pangan Vol. 2 No. 2 (2024): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v2i2.3751

Abstract

The quality of palm cooking oil is an important parameter that must be considered. Repeated use of cooking oil at high temperatures and prolonged exposure can change the physical characteristics of the oil and result in oil degradation and increase polar components such as triacylglycerol dimers and oligomers that can increase the risk of heart and gastrointestinal diseases. This study aims to analyze the deterioration of palm cooking oil during the frying process. Cooking oil samples were heated at 150-160 ℃ for 45, 60 and 90 minutes. This study used the observation method of free fatty acid content, peroxide number and total oxidative value (TOTOX value). The results showed that heating at a temperature of 150-160 ℃ caused a decrease in quality characterized by an increase in free fatty acid content, peroxide number and TOTOX value. Based on the results of the research conducted, it shows that of the three samples of packaged palm cooking oil tested, packaged palm cooking oil Y is the best quality oil by having the lowest fatty acid content, peroxide number and TOTOX value among packaged palm cooking oils X and Z. This study makes an important contribution in recognizing the negative impact of repeated use of palm cooking oil at high temperatures, by identifying deterioration through observations of free fatty acid content, peroxide number, and TOTOX value, which have significant implications for cardiovascular and gastrointestinal health.
Perbandingan Parameter Mutu Crude Palm Oil Produksi PT XYZ Terhadap Ketetapan Mutu Standar Nasional Indonesia: Comparison of Quality Parameters of Crude Palm Oil Production of PT.XYZ to the Indonesian National Standard Quality Requirements Soliawati, Soliawati; Utama, Qabul Dinanta
Jurnal Teknologi dan Mutu Pangan Vol. 2 No. 2 (2024): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v2i2.3753

Abstract

Crude palm oil (CPO) is oil synthesized from the flesh of the palm fruit. CPO has several components that determine its quality, such as moisture content, impurity content, free fatty acid content (FFA), Deterioration of Bleachability Index (DOBI), carotene content, and Iodine Value (IV). Analysis of the physicochemical properties of CPO is needed to determine the quality of the CPO produced, by comparing the test results with the applicable quality standards. This study aims to analyze the quality of CPO produced by PT XYZ and compare it with the SNI 01-2901-2006 quality standard applicable in Indonesia. This research was conducted using the CPO sampling method from PT XYZ. The parameters observed include moisture content, dirt content, ALB, DOBI, and copper and iron metal content. The analysis results show that the moisture content, impurity content, and FFA of PT XYZ CPO samples have met the CPO quality requirements in accordance with SNI provisions. The tested crude palm oil has an average value of 12% moisture content, 0.02% impurity content, ALB 3.33% DOBI 2.38, Cu content 0.31 ppm and Fe content 4.82 ppm. This research makes an important contribution in assessing the quality of crude palm oil (CPO) produced by PT XYZ, ensuring that critical parameters such as moisture content, dirt content, and ALB are in accordance with SNI quality standards, so that the results can be a guideline for the palm oil industry in maintaining the quality of its products.
Pendugaan Umur Simpan Keripik Pisang Kapas (Musa Comiculata) dengan Metode Accelerated Shelf-Life Testing (ASLT) Model Arrhenius: Estimating The Shelf-Life of Kapas Banana Chips Using The Accelerated Shelf-Life Testing (ASLT) Arrhenius Model Method Rahmdanti, Alifa Putri; Zainuri, Zainuri; Utama, Qabul Dinanta
Jurnal Teknologi dan Mutu Pangan Vol. 3 No. 2 (2025): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v3i2.4736

Abstract

Shelf life is one of the main problems that is often found in micro and small enterprises (MSEs) that produce banana chips. As a product that has the potential to be marketed widely, it is necessary to estimate the shelf life of the product to fulfill the obligation to include expiry date on the packaging. Therefore, this study aims to determine the estimated shelf life of kapas banana chips. The method used to determine the shelf life of kapas banana chips in this research was Accelerated Shelf-Life Testing (ASLT) with the Arrhenius model. The experimental design in this research is a Completely Randomized Design (CRD) with factorial experiments. The banana chips that will be used as research samples are kapas banana chips that are fried and packaged using aluminum foil packaging and then stored at 3 different temperatures, namely 30o C, 40o C, and 50o C. Sample characteristic were observed on days 0, 5, 10, 15, and 20. The samples are then analyzed for chemical properties, physical properties, and sensory properties. Based on data on the rate of increase in FFA levels, the estimated shelf life of banana chips stored at temperatures of 30o C, 40o C, and 50o C is 93.53 days, 78.37 days, and 66.41 days, respectively. If banana chips are stored at room temperature (28o C), their shelf life is longer, namely 97 days. This study contributes to providing information on the shelf life of banana chip products in terms of maintaining food safety for consumers.
Pendugaan Umur Simpan Sale Lilit Menggunakan Metode Accelerated Shelf-Life Testing (ASLT) Model Arrhenius: Estimating The Shelf Life of Sale Lilit Using the Arrhenius Model Accelerated Shelf-Life Testing (ASLT) Method Ruhaeni, Ruhaeni; Zainuri, Zainuri; Utama, Qabul Dinanta
Jurnal Teknologi dan Mutu Pangan Vol. 3 No. 2 (2025): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v3i2.4810

Abstract

Indonesia is one of the countries with great potential, especially in the agricultural sector. One of the most widely used agricultural commodities is types of fruits such as bananas. Sale lilit is one of the processed foods with the main ingredient in the form of ripe bananas that have been dried and then processed and packaged using aluminum foil packaging. This study aims to examine the estimated shelf life of sale lilit. The method of estimating the shelf life used is the Accelerated Shelf-Life Testing (ASLT) method of the Arrhenius model. Sale lilit is stored at three different storage temperatures according to the treatment (30°C, 40°C and 50°C). Parameters observed include moisture content, FFA content, texture (hardness and crispness), color, aroma, taste and texture. These parameters were analyzed during storage at dat 0, 5, 10, 15 and day 20 of storage. The results showed that sale lilit stored at 30°C has the longest shelf life. Based on data on the rate of increase in FFA levels, the estimated shelf life of the sale is 56,119 days. This study implies that storage temperature plays an important role in extending the shelf life of sale lilit, so producers can optimize storage conditions, packaging, and product distribution.
Pemberdayaan masyarakat melalui inovasi pembuatan permen Madu Trigona dan Nira desa Sigar Penjalin Pertiwi, Made Gendis Putri; Sinaga, Yesica Marcelina Romauli; Rasyda, Riezka Zuhriatika; Pawestri, Setyaning; Perdana, Firman Fajar; Utama, Qabul Dinanta; Unsunnidhal, Lalu; Anggraini, Ines Marisya Dwi; Handito, Dody; Fuadi, Mi’raj; Saputra, Oki; Antesty, Sella; Amaliah, Wenny; Wardatullatifah S., Ince Siti; Yasa, I Wayan Sweca
ABSYARA: Jurnal Pengabdian Pada Masayarakat Vol 4 No 2 (2023): ABSYARA: Jurnal Pengabdian Pada Masyarakat
Publisher : Universitas Hamzanwadi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29408/ab.v4i2.23867

Abstract

Stunting remains an unresolved issue in North Lombok, NTB, Indonesia. One of the government's efforts to reduce stunting rates involves ensuring nutritional fulfillment for mothers and expectant mothers, which can be obtained from local food sources. Nira (palm sap) and Trigona honey are local commodities available in Tanjung, North Lombok. Unfortunately, these commodities have not been optimally utilized for nutritional fulfillment or as income sources. Typically, Nira is only sold as fresh sap, fermented beverage (tuak), or palm sugar, which have relatively low market values. Combining Nira and Trigona honey to create high-value candy products represents an opportunity. This community service project aimed to improve welfare and nutrition in Sigar Penjalin Village by assisting in the production of hard candy from Trigona honey and Nira Aren as a potential local delicacy to combat stunting and enhance local income. The implementation involved 16 community members organized by UMKM Rangsot Kreatif. The training used ingredients like brown sugar, granulated sugar, glucose syrup, Trigona honey, and water. The training stages included preparation, material delivery, hands-on practice, and evaluation through pretests and posttests to measure participants' knowledge, skills, and interests. The pretest results showed a total score of 627 out of 960 (65.31%), indicating a moderate level of understanding. After the training, the posttest showed a significant improvement, with a total score of 829 out of 960 (86.35%), indicating a very high level of understanding. This activity highlights the importance of technological support and the utilization of local resources in developing nutritious and economical snack products, supporting improvements in community nutrition and economy, and providing alternative solutions in local product processing
Pelatihan Pengolahan Kopi Robusta Dekafeinasi Sebagai Inovasi Produk Usaha Kopi Lombok di CV. Istana Kopi Lombok Rini Nofrida; Zainuri Zainuri; Novia Rahayu; Dewa Nyoman Adi Paramartha; Qabul Dinata Utama ; Ines Marisya Dwi Anggrain
Jurnal Pengabdian Bersama Masyarakat Indonesia Vol. 2 No. 1 (2024): Januari : Jurnal Pengabdian Bersama Masyarakat Indonesia
Publisher : CV. Aksara Global Akademia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59031/jpbmi.v2i1.309

Abstract

Lombok Coffee Palace has a business brand called ETNIC COFFEE. CV. Lombok Coffee Palace is a partner of Lombok coffee farmers in Gunungsari District, West Lombok Regency. The problem faced by partners is the customer demand for healthier coffee where the coffee contains less caffeine or what is commonly known as decaffeinated coffee. The type of coffee that has a high caffeine content is Robusta coffee. So, processing is needed that can reduce the caffeine levels in robusta coffee. The solution that can be offered is providing training on processing decaffeinated robusta coffee and as a coffee product innovation. The method used in this training is counseling in the form of delivering material and discussions about decaffeinated coffee and coffee processing practices in the form of practicing how to process decaffeinated coffee. The output is in the form of a brochure resulting from the service which can be used by students and the community, especially target partners. In the long term, it is hoped that the activities that have been gained can provide progress for coffee business people.
PENDUGAAN UMUR SIMPAN BIJI KOPI ROBUSTA DENGAN PENDEKATAN KADAR AIR KRITIS Pertiwi, Made Gendis Putri; Nofrida, Rini; Anggraini, Ines Marisya Dwi; Afriansyah, Dilla; Rahayu, Olivia; Zainuri, Zainuri; Rahayu, Novia; Utama, Qabul Dinanta
Pro Food Vol. 10 No. 1 (2024): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v10i1.362

Abstract

Post-harvest handling techniques on coffee beans determine the quality of coffee beans in terms of physical, sensory, and microbiological quality. Drying and storage are two critical points that play an important role in determining the water content in green beans. This study aimed to predict the shelf life of green bean stored using critical moisture content approach. The green beans stored at various humidity (RH 32%, 56%, 68%, 75%, 84%). Furthermore, sample was determinated the critical moisture content, equilibrium moisture content, and estimation of shelf life. The Accelerated Shelf Life Test (ASLT) method with the critical moisture content approach was used to predict the shelf life of robusta green coffee beans. The results showed that the critical moisture content value of coffee beans was 0.147 g H2O/g solid and the equilibrium moisture content was reached on day 10. The Guggenheim-Anderson-de Boer (GAB) mathematical model is closest to the experimental conditions so it was chosen to be used in determining the Aw value when the critical moisture content is reached. Based on the calculation results, the shelf life of coffee with metallized plastic packaging is 11.3 months at 68% RH.
Co-Authors Agriananta Fahmi Hidayat Amaliah, Wenny Amaliyah, Wenny Amaro, Moegiratul Amuddin Anggraeni, Ines Marisya Dwi Anggraini, Ines Marisya Dwi Ansar Ansar Antesty, Sella Arsyi, Elmia Kharisma Attar Riza Maulana Ayu Warmadewi, Putu Baiq Rien Handayani, Baiq Rien Cicilia, Siska Dewa Nyoman Adi Paramartha Dewa Nyoman Adi Paramartha Dewa Nyoman Adi Paramartha Dewa Nyoman Adi Paramartha Diah Ajeng Setiawati Dilla Afriansyah Dody Handito, Dody Elya Antariksana Bachmida Endang Purnama Dewi Erfan Mbealo Fakhrul Irfan Khalil Fanda Susan Watung Fatinah, Amira Firman Fajar Perdana Firman Fajar Perdhana Fuad Sauqi Isnain Gagasage Nanaluih De Side Harsyiah, Lisa Hartisyah, Nurul Hary Kurniawan Hasanah, Nadia Permata Haslina Ahmad Hidayatullah, Rizkiya Azzahra I Kadek Widi Widiastawan I Wayan Sweca Yasa Ince Siti Wardatulatifah S Ines Marisya Dwi Anggrain Ines Marisya Dwi Anggraini Ines Marisya Dwi Anggraini Ingka Wira Yuda Isnain, Fuad Sauqi Isnaini Puspitasari Joko Sumarsono juraidah, juraidah Lalu Danu Prima Arzani Lalu Unsunnidhal Lingga Gita Dwikasari Made Gendis Putri Pertiwi Made Gendis Putri Pertiwi Made Gendis Putri Pertiwi Melati Claudia Telaumbanua Mi’raj Fuadi Mi’raj Fuadi Murad Murad Mutia Devi Ariyana, Mutia Devi N. Nazaruddin Ni Kadek Ayu Astiti Kirtiyani Novia Rahayu Novia Rahayu Novia Rahayu Nur Afni Nur Hamizah Abdul Ghani Nurul Aini OKI SAPUTRA Paramartha, Dewa Nyoman Adi Pertiwi, Made Gendis Putri Pratiwi, Anisa Rahayu, Olivia Rahmat Sabani Rahmdanti, Alifa Putri Rasyda, Riezka Zuhriatika Raudatul Jannah Revata Anwar Reza Kusuma Nurrohman Rini Nofrida Rini Nofrida Rini Nofrida Rini Nofrida Rosnah Shamsudin Rucitra Widyasari Rucitra Widyasari Ruhaeni, Ruhaeni S., Ince Siti Wardatullatifah Sari, Ira Musfita Satrijo Saloko Setyaning Pawestri Soliawati Soliawati Soliawati, Soliawati Sukmawaty Sukmawaty Surya Ananda Firmansyah Telaumbanua, Melati Claudia Tri Isti Rahayu Tri Isti Rahayu, Tri Isti Unsunnidhal, Lalu Wan Rosli Bin Wan Ishak Wardatullatifah , Ince Siti Wardatullatifah S., Ince Siti Wenny Amaliah Widyasari, Rucitra Wiharyani Werdiningsih Yasa, I Wayan Sweca Yeni Sulastri Yesica Marcelina Romauli Sinaga Yesica Marcelina Romauli Sinaga Yuhendra AP Yusuf, Aulia Islamiati Zainuri Zainuri Zainuri Zainuri Zainuri Zainuri Zainuri Zainuri Zainuri, Zainuri Zanariah Mohd Dom Zulhan Widya Baskara