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All Journal Natural Science: Journal of Science and Technology JURNAL FISIKA Pendidikan Biologi Ta'lim KURVA S JURNAL MAHASISWA JURNAL VARIASI Food Science and Culinary Education Journal WIDYAKALA JOURNAL Gondang: Jurnal Seni dan Budaya JURNAL PENDIDIKAN GLASSER Quantitative Economics Research Jurnal Global Citizen : Jurnal Ilmiah Kajian Pendidikan Kewarganegaraan JURNAL MANAJEMEN INFORMATIKA (JUMIKA) Prosiding Seminar Nasional Riset Kuantitatif Terapan 2017 Jurnal Pertanian UMSB: Penelitian dan Kajian Ilmiah Bidang Pertanian Jurnal Penelitian Sosial Ilmu Komunikasi Jurnal Teras Fisika : Teori, Modeling, dan Aplikasi Fisika Jurnal Aisyah : Jurnal Ilmu Kesehatan Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Masyarakat Maritim Jurnal Pengabdian Masyarakat dalam Kesehatan Unri Conference Series: Community Engagement Jurnal Kesehatan Tambusai PHARMACOLOGY, MEDICAL REPORTS, ORTHOPEDIC, AND ILLNESS DETAILS (COMORBID) Jurnal Abdi Panca Marga SIGEH ELT : Journal of Literature and Linguistics Biram Samtani Sains Journal of Management, Accounting, General Finance and International Economic Issues (MARGINAL) E-JRM Innovative: Journal Of Social Science Research Sharing: Journal Of Islamic Economics, Management And Business Jurnal Pendidikan Geografi Unpatti MULTIPLE: Journal of Global and Multidisciplinary Kayuh Baimbai: Jurnal Pengabdian Masyarakat Lontara Journal Of Health Science And Technology JIO: Jurnal Inovasi Olahraga Jurnal Teknik Informatika dan Desain Komunikasi Visual

Rahma Wati

UNTAG Samarinda

Author-ID : 413428

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Transportation Veterinary Other

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PENGARUH PENGGUNAAN TEPUNG AMPAS TAHU SEBAGAI KOMPOSIT TERHADAP KUALITAS KUE KERING LIDAH KUCING Wati, Rahma
Food Science and Culinary Education Journal Vol 2 No 1 (2013)
Publisher : Food Science and Culinary Education Journal

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/fsce.v2i1.2316

Kue lidah kucing adalah kue yang berbahan dasar tepung terigu, putih telur dan kuning telur, gula kastor dan margarin. Kue ini berbentuk seperti lidah kucing, tipis dan ringan. Dengan teknik pengovenan. Kue kering lidah kucing mempunyai warna kecoklatan, tekstur renyah, rapuh serta berasa manis. Dalam penelitian tepung terigu akan dikompositkan dengan tepung ampas tahu, kelebihan dari tepung ampas tahu adalah mengandung serat kasar lebih besar dari tepung terigu yang berfungsi mencegah gangguan pencernaan, sehingga kandungan serat pada tepung ampas tahu ini dapat membantu masyarakat untuk memenuhi kebutuhan serat pada tubuh. Dalam penelitian bertujuan untuk mengetahui pengaruh penggunaan komposit tepung ampas tahu dengan prosentase 25%, 50% dan 75% terhadap kualitas inderawi kue kering lidah kucing, mengetahui kesukaaan masyarakat terhadap kue kering lidah kucing komposit tepung ampas tahu dan mengetahui kandungan gizi protein dan serat kue kering lidah kucing komposit tepung ampas tahu. Obyek penelitian pada penelitian ini adalah kue kering lidah kucing dengan komposit tepung ampas tahu yang berbeda yaitu 25%, 50% dan 75%. Metode pengumpulan data 1) penilaian subyektif hasil untuk uji inderawi dan uji kesukaan, 2) penilaian obyektif dengan uji laboratorium kandungan gizi protein dan serat dari sampel terbaik hasil uji inderawi. Alat pengumpulan data yaitu panelis agak terlatih untuk uji inderawi dan panelis tidak terlatih untuk uji kesukaan. Metode analisis data uji inderawi menggunakan analisis Anava Klasifikasi Tunggal sedangkan uji kesukaan menggunakan analisis deskriptif prosentase. Hasil penelitian menunjukkan, ada pengaruh penggunaan komposit tepung ampas tahu dengan prosentase yang berbeda 25%, 50% dan 75% terhadap mutu inderawi kue kering lidah kucing komposit tepung ampas tahu ditinjau dari aspek warna namun dari aspek aroma pengaruhnya tidak nyata dinilai paling baik kualitas inderawi adalah sampel komposit 25% tepung ampas tahu dan memiliki kandungan protein 24,03% dan serat kasar 9,48% 100/gram.Cat's tongue is a Cake cake made of flour, eggwhite and yolk , castor sugar and margarine . This cake have a form like a cat's tongue , thin and lightweight . The ending process of making the cat's tongue cookies is ovening technique . Cat's tongue cookies have a brown color , crunchy texture , crumbly and sweet taste . In this study, the wheat flour will be composed with tofu flour , tofu flour have more coarse fiber than wheat flour , so that the fiber content of the tofu flour may help people to fulfil the needs of fiber in the body . This study is aimed to determine the effect of the use of composite tofu flour with a percentage of 25 % , 50 % and 75 % , knowing the people’s preference toward sensory quality cat's tongue cookies composite tofu flour and find out the nutrition content of protein and fiber composite of cat's tongue cookies composite tofu flour. The object of this study is the cat's tongue cookies with different composite tofu flour 25 % , 50 % and 75 % . Methods of data collection are 1 ) subjective assessment result for sensory test and preference test , 2 ) an objective assessment of the laboratory test nutrient content of protein and fiber of the best sensory sample test results. Data collection tools are trained panelists for sensory test and untrained panelists for preferences test. Sensory test data analysis methods used in this research is single classification ANOVA analysis while the preference test used descriptive percentage analysis. The research shows that there is influence of composite tofu waste flour using with different percentages 25 % , 50 % and 75 % toward sensory quality of the cat's tongue cookies composite tofu waste flour observed from aspects. yellow-brown color , unreal tofu aroma , crunchy and dry enough texture and the flavor is quite sweet , pastry with the composite 25 % is rated as the best quality of sensory and preference test of all aspects. Sample with 25 % also has a protein content of 24.03 % and 9.48 % crude fiber 100/gram

Analisis Determinan Perilaku Perawat dalam Penerapan Praktek Menyuntik yang Aman Di RSUD Kota Kendari Fariki, La ode Ali; Rangki, La; Wati, Rahma
Jurnal Aisyah : Jurnal Ilmu Kesehatan Vol 3, No 2 (2018): December
Publisher : Universitas Aisyah Pringsewu

Infections that occur in the hospital, one of which is a nosokomial infection. Injection is one of the most commonly used medical methods for drugs or prevention. The high numbers of people who take unsafe injections are a factor that causes nosokomial infections. The purpose of this study was to analyze the behavior of nurses in hospitals in Kendari City Hospital.This study used observational analytics with a cross sectional approach with a sample of 55 people conducted proportionally random sampling using the chi square test. The results showed that there was a relationship between nurse knowledge (X-hit = 6.979), nurse motivation (X-hit = 9,133), infrastructure (X-hit = 7,487), IPCLN supervision (X-hit = 7,117) with nurse behavior in Kendari City Hospital. This study is an independent variable (knowledge of nurses, advocates, facilities and infrastructure, and IPCLN supervision) relations with nurses in the practice of injecting. Gelatin can be given by the Hospital to provide information about safe injections to nurses and conduct continuous supervision of IPCLN.

KARAKTERISTIK ENERGI GAP (Eg) KOMPOSIT ZnO/KARBON AKTIF DARI TANDAN SAWIT(Elaeis guineensis Jack)) UNTUK APLIKASI SEL SURYA Wati, Rahma; Fadlly, Teuku Andi; Harmawan, Tisna
Jurnal Fisika Vol 9, No 2 (2019)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jf.v9i2.23334

Characteristics energy gap (Eg) composite ZnO/activated carbon from palm bunches (Elaeis guineensis Jack) for solar cell applications have been made. Zinc Oxide or ZnO is an n-type semiconductor having an Eg of 3.37 eV. This is an alternative material that attracts attention to be applied to solar cell devices. Commercial ZnO powder is used and activated carbon from Empty Fruit Bunch (TKS). The formation of activated carbon from the TKS was carried out by chemical activation and carbonization methods at 600 Â° C for 1 hour. Composite ZnO / activated carbon from TKS will be done by the method of solid state. Variations in activated carbon from the TKS varied 0, 15, 30, 45 wt.%. The composite was tested by Uv-Vis to produce a graph (hvÎ±) Â½ vs hv (eV). The graph gives the characteristics of Eg ZnO / activated carbon composite by Tauc, s plot method. The results produced the lowest Eg in the ZnO / C 45 wt.% Composite, which was 3.20 eV. Increasing activated carbon in ZnO / activated carbon composites decreases the value of Eg.Â

Pengaruh Sosial Media, City Branding dan City Image Terhadap Keputusan Berkunjung Wisatawan Di Daerah Sumba Barat Wati, Rahma; Asiyah, Siti; Rachmadi, Kartika Rose
E-JRM : Elektronik Jurnal Riset Manajemen E-JRM : Elektronik Jurnal Riset Manajemen Vol. 12 No. 02
Publisher : UNIVERSITAS ISLAM MALANG

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract This study aims to determine and analyze the influence of social media, city branding and city image on visiting decisions simultaneously or partially. This type of research is a quantitative approach with explanatory research. The object of this research is the Parijing traditional house tour located in West Sumba. The population in this study is the number of visitors to the traditional Parijing traditional house. The sample technique in this study was nonprobability sampling and was determined by purposive sampling. Determination of the sample in this study using the Malhotra formula and obtained a total sample of 80 respondents. Source of data in this study using primary data by distributing questionnaires to respondents. The results of this study are that social media, city branding and city image influence the decision to visit simultaneously. Meanwhile, partially social media influences visiting decisions, city branding influences visiting decisions and city image influences visiting decisions. Keywoard: Social Media, City Branding, City Image, Visiting Decisions

Eksistensi Prinsip Ekonomi Mikro Islam Terhadap Keberlanjutan Usaha Mikro Di Era Digitalisasi Amalia, Nala; Wati, Rahma; Putri, Berliana; Mairiza, Diany
Sharing: Journal of Islamic Economics Management and Business Vol. 2 No. 2 (2023): Desember 2023
Publisher : Program Studi Ekonomi Syariah Fakultas Agama Islam Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/sharing.v2i2.23419

Artikel ini membahas prinsip-prinsip ekonomi mikro dalam perspektif Islam, yang mencakup nilai-nilai seperti keadilan, keberkahan, dan keberlanjutan. Sistem ini menekankan distribusi kekayaan yang adil, keterlibatan dalam kegiatan ekonomi yang halal, dan tanggung jawab sosial dalam menghadapi dampak digitalisasi terhadap usaha mikro, terutama Usaha Mikro Kecil Menengah (UMKM) sebagai fokus utama. Dengan penekanan pada pemanfaatan media sosial dan teknologi, artikel ini menyajikan strategi penjualan, pemasaran, dan dorongan bagi pelaku UMKM agar mengadopsi digitalisasi. Metode kajian literatur digunakan sebagai dasar teoritis, dengan harapan memberikan wawasan praktis dan mendorong pelaku UMKM untuk beralih ke model bisnis digital. Hasil penelitian menunjukkan bahwa pelaku usaha perlu tetap mempertimbangkan prinsip-prinsip ekonomi Islam, seperti keadilan, keseimbangan, dan kesejahteraan bersama, dalam menjalankan bisnis mereka. Pemanfaatan media sosial dan teknologi dianggap kunci dalam menghadapi era digitalisasi, dan strategi pemasaran yang tepat dapat memaksimalkan efektivitas pelaku UMKM. UMKM diakui sebagai pilar ekonomi negara, memberikan kontribusi signifikan terhadap PDB dan penciptaan lapangan kerja. Secara keseluruhan, penerapan digital marketing dianggap sebagai aset berharga untuk mengoptimalkan bisnis di era digital, tidak hanya memperluas jangkauan tetapi juga memberikan alat untuk meningkatkan efektivitas, interaksi, dan adaptasi terhadap perubahan pasar, khususnya di Indonesia.

Untuk PEMBERDAYAAN MASYARAKAT MELALUI SOSIALISASI DAN PELATIHAN PEMBUATAN LILIN AROMATERAPI DARI MINYAK JELANTAH (STUDI KASUS DESA PABEAN KECAMATAN DRINGU KABUPATEN PROBOLINGGO): Pendahuluan, Metode, Hasil Pembahasan Wati, Rahma; Febriyanti, Nadila; Devi, Nourma Ulva Kumala
MULTIPLE: Journal of Global and Multidisciplinary Vol. 1 No. 5 (2023): November
Publisher : Institute of Educational, Research, and Community Service

Show Abstract | Download Original | Original Source | Check in Google Scholar

Untuk menciptakan paradigma pembangunan baru yang berpusat pada masyarakat dan partisipatif, nilai-nilai masyarakat diintegrasikan ke dalam konsep pembangunan ekonomi yang dikenal dengan istilah “pemberdayaan masyarakat”. Upaya untuk meningkatkan harkat dan martabat masyarakat kelas bawah yang tidak mampu melepaskan diri dari jeratan kemiskinan, kebodohan dan keterbelakangan meskipun ada kendala dikenal dengan istilah pemberdayaan masyarakat. Oleh karena itu, penguatan komunitas tidak hanya meningkatkan kekuatan individu tetapi juga menambah institusi sosial yang sudah ada. Upaya pemberdayaan memerlukan penerapan nilai-nilai Buaya kekinian seperti kerja keras, berhemat, keterbukaan dan tanggung jawab. Salah satu sumber limbah bahan baku rumah tangga yang meningkat pesat adalah minyak jelantah, yang berbahaya bagi kesehatan manusia dan lingkungan. Oleh karena itu, pemanfaatan minyak jelantah harus diprioritaskan untuk mengurangi limbah minyak jelantah dan mengurangi pencemaran lingkungan. Tujuan dari program pengabdian ini adalah untuk meningkatkan kesadaran masyarakat terhadap dampak kesehatan lingkungan dan fisik dari penggunaan dan pembuangan minyak jelantah dan produk berbahan dasar minyak jelantah. Selain itu, mereka juga memberi saran tentang cara membuat lilin aromaterapi dengan menggunakan minyak jelantah sebagai bahan dasarnya. Melakukan edukasi dan sosialisasi mengenai minyak jelantah. Kegiatan implementasi dibagi menjadi tiga tahap: refleksi sosial, perencanaan partisipatif, dan implementasi program. Hasil dari sosialisasi kepada masyarakat menunjukkan bahwa masyarakat memiliki pemahaman yang lebih baik mengenai dampak penggunaan dan pembuangan minyak jelantah, dan menjadi lebih mahir menggunakannya untuk membuat produk seperti lilin a.romaterapi.

EVALUASI KUALITAS NUTRIEN BIOFERMENTASI LIMBAH KULIT KOPI ARABIKA DATARAN TINGGI GAYO SEBAGAI PAKAN TERNAK ALTERNATIF Sastrawan, Sandri; Wati, Rahma
Biram Samtani Sains Vol 2 No 1 (2018): Issue Volume 2 No 1 Year 2018
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LPPM) UGP

Penelitian ini bertujuan untuk mengetahui pengaruh biofermentasi Limbah Kulit Kopi Arabika (LKKA) dataran tinggi gayo dengan probiotik terhadap kandungan gizi. Apakah setelah biofermentasi terjadi kenaikan Bahan Kering (BK), Bahan Organik (BO), Protein Kasar (PK), Lemak Kasar (LK) Energi Metabolis (ME) dan apakah Serat Kasar (SK) dari LKKA dapat menurun. Dengan hipotesis bioprosesing LKKA dengan probiotik dapat berpengaruh nyata terhadap kenaikkan jumlah BK, BO, PK, LK, ME dan dapat menurunkan jumlah SK. Metode yang digunakan dalam penelitian ini menggunakan Rancangan Acak Lengkap pola faktorial 2 faktor dengan 3 kali ulangan. Faktor A (dosis proboitik) terdiri dari 3 dosis yaitu 2,5%, 5% dan 7% dan faktor B (lama fermentasi) terdiri dari 20, 30 dan 40 hari. Hasil penelitian penunjukan bahwa bioprosesing dapat meningkatkan kandungan PK sebanyak 100%, BK sebanyak 1,09%, LK sebanyak 54,39%, ME sebanyak 4,57% dan menurunkan kandungan serat kasar bahan sebesar 23%. Perlakuan terbaik didapatkan pada A3B3 dengan 7% probiotik dengan lama fermentasi 30 hari. Disamping itu bioprosesing dengan probiotik ini dapat melembutkan tekstur LKKA dan menghasilkan flavor pakan yang disukai ternak

ANALYSIS OF DIFFERENCES IN THE EFFECTIVENESS OF GIVING RED BEET JUICE (BETA VULGARIS L) AND CUCUMBER JUICE (CUCUMIS SATIVUS) ON REDUCING BLOOD PRESSURE IN HYPERTENSIVE PATIENTS Wahyuni, Srie; Wati, Rahma; Hidayatullah, Mhd.
PHARMACOLOGY, MEDICAL REPORTS, ORTHOPEDIC, AND ILLNESS DETAILS Vol. 2 No. 4 (2023): OCTOBER
Publisher : Transpublika Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55047/comorbid.v2i4.1104

Hypertension is a serious health issue worldwide, leading to cardiovascular diseases like heart attack, heart failure, stroke, and kidney disease. To prevent hypertension, a combination of pharmacological and non-pharmacological methods is necessary, including adopting a healthy lifestyle and consuming herbal plants. For instance, cucumber juice therapy and a mix of beetroot and pineapple juice are commonly used. This study aims to compare the effects of red beet juice and cucumber juice on the blood pressure of hypertensive patients in Drien Tujoh Village, Tripa Makmur District, Nagan Raya Regency in 2023. The research involved 30 hypertensive patients over 35 years old, divided into two groups. The results showed a significant difference in blood pressure before and after the intervention with beetroot juice and cucumber juice. This indicates that both interventions can help lower blood pressure in hypertensive patients.

Development of Putri Water Tourism as a Tourist Attraction in Waeyoho, West Seram District, West Seram Regency Wati, Rahma; Salakory, Melianus; Leuwol, Ferdinand Salomo
Jurnal Pendidikan Geografi Unpatti Vol 3 No 1 (2024)
Publisher : Program Studi Pendidikan Geografi FKIP Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jpguvol3iss1pp86-95

The definition describes the concept of tourism as an activity that can be identified as "tourism." Tourism includes a series of travel activities carried out for recreational or visiting purposes without the purpose of work or income in the place visited. Tourism involves traveling from one's place of origin to another destination to enjoy new experiences and get to know various places and cultures. Development of Air Putri Tourism as a Tourist Attraction in Waeyoho, West Seram District, West Seram Regency. The analytical descriptive research design with the SWOT method in the cross-section type aims to identify the relationship between variables and analyze a research object's strengths, weaknesses, opportunities, and threats. By focusing on description and data collection, this study does not make general conclusions but rather an in-depth understanding of the conditions observed. In the Development of Air Putri Tourism as a Tourist Attraction in Waiyoho, West Seram District, West Seram Regency. Data can be collected through observation, interviews, questionnaires (questionnaires), and documentation. The population to be used in this study is the Waiyoho Hamlet community, and the sample in this study amounted to 25 people. The results of this study indicate the identification of tourism potential, namely physical conditions, accessibility, and supporting facilities for the community of Kawa village, Waeyoho hamlet, West Seram District, West Seram Regency, Maluku Province.

Sosialisasi dan Pelatihan Komputer di SDN 015 Pasir Keranji Fauza, Naila; Samudera, Amelia Putri Disar; Tsania, Delvani Tri; Ihsan, Dzikry Muhammad; Darpiza, Gustina; Mulya, Ikhsan Hadi; Wati, Rahma; Sentosa, Ridho Wahyu; Ramadhani, Syania Eka; Satifa, Yoriza; Hunafa, Zartasya
Unri Conference Series: Community Engagement Vol 6 (2024): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.6.593-600

The ability in Information and Communication Technology or ICT is very much needed nowadays because of the increasing modernization in almost all aspects of life. This ability is also very much needed even since elementary school age. In the education system in Indonesia, there is an assessment program, namely ANBK. This program is intended for students in grade 5 at elementary school level, grade 8 at junior high school level, and grade 11 at high school/vocational school level. One of the schools that participated in this ANBK program is SDN 015 Pasir Keranji which is located in Pasir Penyu District, Indragiri Hulu Regency, Riau Province. However, there is a problem, namely the lack of knowledge of students at SDN 015 Pasir Keranji regarding the use of computers. Therefore, as a form of community service, KUKERTA Students of Riau University carried out socialization and training in the use of computers for students at SDN 015 Pasir Keranji, especially for students in grade 5. This training includes training in the use of word processing applications, namely Microsoft Word, as well as training in filling out online forms as well as simulations of the implementation of ANBK, namely using Google Form media. This training is expected to provide knowledge and skills to students of SDN 015 Pasir Keranji in using computers, especially as preparation for facing the ANBK program.

Co-Authors Ahmad Ridhay Amalia, Nala Anisa, Fera Aprilia, Ika Riswi Aritonang, Mona Natalia Astuti N, Veronica Sri Ayubi, Muhammad Ali Baharuddin, Dharina Darpiza, Gustina Destiara, Meyninda Dewi Anggrayni Dewi Anggun Oktaviani Diany Mairiza Dina, Salma Eko Wahyono, Eko Emmy Solina Fadlly, Teuku Andi Faizi, Isnaini Farid Al Ridhwan Faridatun Nisak, Novi Fariki, La ode Ali Farrah Fahdhienie Fathiariani, Liza Febrianawati Yusup, Febrianawati Febriyanti, Nadila Ferdinand Salomo Leuwol Funna, Nanda Haerunisya, Andi Haldin Hafizah, Indriah Harmoko Harmoko, Harmoko Hasbi Ali, Hasbi Hunafa, Zartasya Husna, Siti Sarah Ihsan, Dzikry Muhammad Indriyani, Sari Irwan P., Andi Yunita Istiqamah ita Kartika Rose Rachmadi Khairunnisa Kusniawati, Noer Aini Lathifatur rahmah Lukitaningsih Lukitaningsih Maksin, Mastina Melianus Salakory, Melianus Meliya Wati Mhd Hidayattullah Mulya, Ikhsan Hadi Murtafi'ah, Rizka Mutia, Sunnia Naila Fauza Najmi, Dea Ni Ketut Sumarni Nirmala Sari Noer, Zeni Muhamad Nopriani , Yora Norfajrina Nourma Ulva Kumala Devi Novi Purnama Sari Nurhidayat Nurhidayat Nurrahmatina, Annisa Nurul Himmah Oknaryana Pertiwi, Agustina Ambar Priyatna, Ajeng Silvi Putri, Berliana Ramadhan Sumarmin Ramadhani, Shofi Ramadhani, Syania Eka rangki, la Ratna REZKI, REZKI Rizkia, Nur Samudera, Amelia Putri Disar Saragih, Revi Br Sastrawan, Sandri Satifa, Yoriza Sentosa, Ridho Wahyu Sessi Rewetty Rivilla Simbolon, Kartika Sarma Siti Asiyah Su'ud, Moch. Syahidah, Fathya Qonitatusy Syarifin, Andi Noor Kholidha Tedy Herlambang, Tedy Tisna Harmawan, Tisna Tsania, Delvani Tri Wahyuni, Srie Wijayanti, Indah Oktari Zuhriah, Lailatul

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