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All Journal VALENSI Jurnal Pangan dan Gizi Teknotan: Jurnal Industri Teknologi Pertanian Jurnal AGROTEKNOLOGI Abdimas JURNAL ILMU PERTANIAN Agrointek Dharmakarya : Jurnal Aplikasi Ipteks Untuk Masyarakat Jurnal Pangan dan Agroindustri Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Teknologi Pertanian Prosiding Semnastek REKAYASA Jurnal Agroindustri Gravity : Jurnal Ilmiah Penelitian dan Pembelajaran Fisika Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Mimbar Agribisnis: Jurnal Pemikiran Masyarakat Ilmiah Berwawasan Agribisnis AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian Jurnal Sains Teh dan Kina INDONESIAN JOURNAL OF ESSENTIAL OIL Chimica et Natura Acta ALCHEMY Jurnal Penelitian Kimia Jurnal Aplikasi Teknologi Pangan EDUFORTECH Empowerment : Jurnal Pengabdian Masyarakat Jurnal SOLMA Jurnal Teknologi Agro-Industri Agrin : Jurnal Penelitian Pertanian Agroindustrial Technology Journal Journal of Applied Agricultural Science and Technology Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Aplikasi Teknologi Pangan JURNAL ILMIAH MAHASISWA AGROINFO GALUH JURNAL PENGABDIAN KEPADA MASYARAKAT Jurnal Teknologi Pertanian Andalas Journal of Industrial and Information Technology in Agriculture Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) KAIBON ABHINAYA : JURNAL PENGABDIAN MASYARAKAT Abdimasku : Jurnal Pengabdian Masyarakat BERNAS: Jurnal Pengabdian Kepada Masyarakat Sawala : Jurnal pengabdian Masyarakat Pembangunan Sosial, Desa dan Masyarakat Proceedings Series on Physical & Formal Sciences Industrial Research Workshop and National Seminar Literasi: Jurnal Pengabdian Masyarakat dan Inovasi Jurnal Material dan Energi Indonesia Teknologi dan Industri Pertanian Indonesia Prosiding Simposium Nasional Multidisiplin (SinaMu) DEDIKASI : Jurnal Pengabdian Kepada Masyarakat Jurnal Kajian Budaya dan Humaniora (JKBH) Journal of Community Empowerment Kimia Padjadjaran
Asri Widyasanti
Program Studi Teknik Pertanian, Fakultas Teknologi Industri Pertanian, Universitas Padjadjaran
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Journal : Agrointek

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KAJIAN TEKANAN PADA ISOLASI BEBERAPA SENYAWA MINYAK NILAM (Pogostemon cablin Benth) DENGAN METODE DISTILASI FRAKSINASI Zahrah Eza Arpima; Sarifah Nurjanah; Asri Widyasanti; Bambang Nurhadi; Tita Rialita; Elazmanawati Lembong
AGROINTEK Vol 14, No 2 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.6318

Abstract

In the fractional distillation process, the pressure that used is one of the important factors determining the operating conditions to obtain optimal product. This research aims to determine the effect of pressure on the fractinal distillation process of patchouli oil. The research method that used in this research was an experimental method with descriptive analysis. This research was conducted with three treatments that is different pressure treatments and repeated twice. The pressure treatments that used in the fractional distillation process are A = 5 mmHg, B = 10 mmHg, and C = 15 mmHg and arranged to produce five (5) fractions of each treatment. The parameters that measured including the yield of fractional distillation, distillation process time, specific gravity, and refractive index. The lower the pressure used in the distillation process, the greater the yield and the faster the distillation process time. The results of this research indicate that the variation of pressure that used does not have a significant effect on the characteristics of patchouli oil such as specific gravity and refractive index. The application of 5 mmHg pressure is good enough to separate the distillate yield into 5 fractions and is more efficient because it obtains the highest total yield of 93.5% with a distillation process time of 18.16 hours.
PEMBUATAN SABUN CAIR BERBAHAN BAKU MINYAK KELAPA DENGAN BERBAGAI VARIASI KONSENTRASI EKSTRAK TEH PUTIH Asri Widyasanti; Adryani Tresna Winaya; S Rosalinda
AGROINTEK Vol 13, No 2 (2019)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (957.659 KB) | DOI: 10.21107/agrointek.v13i2.5102

Abstract

Minyak kelapa merupakan salah satu bahan baku sabun yang dapat digunakan, karena memiliki kandungan asam laurat yang tinggi. Penambahan ekstrak teh putih berfungsi sebagai zat aktif untuk menambah fungsi khusus sabun cair. Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan ektrak teh putih pada sabun cair terhadap karakteristik sabun. Metode yang digunakan merupakan metode eksperimental laboratorium dengan analisis korelasi-regresi dan analisis deskriptif. Perlakuan pada penelitian ini adalah penambahan konsentrasi ekstrak teh putih (1,0% v/v) sebesar A = 0% (b/v), B = 0,5% (b/v), C = 1,0% (b/v), D = 1,5% (b/v), dan E = 2,0 % (b/v), dari 300 gram basis sabun. Parameter penelitian yaitu bobot jenis, pH, Angka Lempeng Total (ALT), Antibakteri dan uji organoleptik. Hasil analisis menunjukan semua formula sabun cair memenuhi persyaratan SNI 06-4085-1996. Formula sabun cair perlakuan D merupakan produk terbaik menurut hasil uji organoleptik dengan presentase 40%. Uji antibakteri menunjukkan sabun cair perlakuan E memiliki aktifitas daya hambat bakteri yang kuat yaitu 12,93 mm ± 0,33 dengan nilai bobot jenis 1,0253 g/g ± 0,002 , pH 9,23 ± 0,059, dan Angka Lempeng Total 5,5 x 104 koloni/g ± 0.
OPTIMIZATION OF MICROWAVE ASSISTED EXTRACTION PROCESS ON OLEORESIN OF KUWENI MANGO PEELS EXTRACTS USING SURFACE RESPONSE METHODOLOGY Abdurrahman Hanif; Asri Widyasanti; Selly Harnesa Putri
AGROINTEK Vol 15, No 4 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i4.10175

Abstract

Mango peel is a byproduct that is wasted when processing the fruit into certain products. One mango peel utilization is by extracting the oleoresin content in it. Oleoresin is a spice extractive that contains the main components of flavoring in the form of volatile and non-volatile substances. The research objective was to determine the optimum microwave-assisted extraction (MAE) process condition to produce oleoresin yield of the kuweni mango peel using a combination of two variables: the volume of solvent and length of extraction. The optimization method used was the response surface method (RSM) application. The extraction was carried out in two solvents namely n-hexane and 96% food-grade ethanol. The parameters measured in this study were the yield, residual solvent content, and specific gravity. The results showed that the optimum solution for the extraction process using n-hexane solvent had a combination of 7 minutes extraction time and 200 ml of solvent with the mathematical equation Y = 0.04A + 0.69B - 3.09. The optimum solution for the extraction process using ethanol solvent is in a combination of 3 minutes extraction time and 200 ml of solvent with the mathematical equation Y = 0.07A - 0.46B + 3.14. 
KARAKTERISTIK FISIKOKIMIA BUBUK AMPAS TOMAT-APEL HASIL PENGERINGAN PEMBUSAAN BERBANTU GELOMBANG MIKRO Asri - Widyasanti; Nedia Cahyati Muchtarina; Sarifah - Nurjanah
AGROINTEK Vol 14, No 2 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.6331

Abstract

The needed for tomatoes was not comparable with the abundant of production, so tomato prices at the farm level were low. Tomato processing was needed to maintained and increased the selling value of tomatoes, it can be processed into tomato pulp powder. Tomato powder can be made by foam-mat drying method and to shortened the drying time can be done by using microwave oven. The purpose of this study was to determine the effect of the drying power used on physicochemical properties of tomato pulp powder and drying rate of foam-mat drying with microwave oven. This study conducted with laboratory experimental method with descriptive analysis. Three repetitions consisted of three treatments based on drying power used (30%, 50% and 70%). The observed parameters were total yield value, color, drying rate, drying efficiency and physicochemical properties such as color, foam density, bulk density, moisture content, ash content, water absorption index, and vitamin C content. The results showed that the average moisture content of tomato pulp was 91.73% (w.b.) and foamed tomato pulp was 90.86% (w.b.). The value of water content of tomato pulp powder ranges from 9.18% (w.b.) to 12.50% (w.b.). In this study, the best results were found in tomato pulp powder with 70% drying power without addition foaming treatment with total yield of 0.58%; 4.26 g/min drying rate; 5.86%; foam density 1 g/cm3; bulk density 0.65 g/cm3; moisture content; 9.18%; ash content 6.43%; water absorption index 19.68%; vitamin C content 154.87 mg/100g and drying efficiency was 48.27%. All of drying power used with and without foaming treatment were resulting yellow-red chromatic colour characteristic.
Pemanfaatan ekstrak bunga telang (Clitoria ternatea Linn) sebagai pewarna alami pada minuman bersoda Syifa Unawahi; Asri Widyasanti; Souvia Rahimah
AGROINTEK Vol 16, No 2 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i2.13033

Abstract

Soft drinks are carbonated drinks that are popular among people because providing a refreshing taste when consumed. Attractive colors in soft drinks are the main attraction for consumers. Anthocyanin compounds from telang flowers are one of the natural colors that have no negative effects on the body. The application of anthocyanin compounds in soft drinks that have an acidic pH can also maintain the stability of the anthocyanins of telang flowers. This research was conducted to investigate the potential use of telang flower extract as a natural colorant in soft drinks. The extraction method used was an ultrasonic-assisted extraction method using distilled water with the addition of 0.05 % acetic acid. Extraction conditions  was performed with a ratio of 0.02 (w/v); extraction time 90 minutes; and 65 % amplitude. The results of the study showed that the telang flower extract has the potential as a natural colorant in soft drinks. The addition of telang flower extract to colorless soft drinks could produce a more attractive color, namely blue-purple, with a lightness of L* 16.42; redness color intensity a* 25.77; yellowness color intensity b* -41.59; chroma 48.93; and the pH value 4.8, respectively. At refrigerator temperature storage (4-5 °C), the optimal beverage storage technique indicates a color change that was close to stable.
PENGARUH PROSES CRISPING PADA KUALITAS KESEGARAN TESPONG (Oenanthe javanica D. C) SELAMA MASA PENYIMPANAN Muhammad Gilang Ramadhan; Sudaryanto Zain; Sarifah Nurjanah; Abdullah Md Zain; Roshita Ibrahim; Asri Widyasanti
AGROINTEK Vol 17, No 2 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i2.13192

Abstract

Water loss by transpiration causes withering in tespong (water celeries). Crisping can be considered to maintain the availability of water in tespong. The crisping is a process of diffusing water into vegetables through a soaking process by employing the mechanism of opening and closing of stomata and other natural openings which is influenced by surrounding temperature. The purpose of this study was to determine the effect of temperature and soaking time on the crisping process in maintaining the freshness quality of tespong. Tespong samples were immersed at 30°C and 40°C soaking temperatures for 3, 5, 7, and 10 minutes of soaking time, followed by a cooling process in cold storage at 5±2 °C for 16 hours before being stored in a chiller at 8±2°C for 4 days. Tespong’s weight loss, moisture content, color, and texture were observed during the storage time. As a control treatment, 2 groups of tespong were prepared. Control 1 was placed directly in a chiller with a temperature of 5±2°C whereas control 2 was in a laboratory room. The results showed that crisping treatment with 30°C soaking temperatures and 3 minutes soaking time gave better results in maintaining tespong’s freshness where weight loss, moisture content, L, a*, b*, and texture were -5.67%, 89.36%, 52.40, -14.54, 23.84, and 388.44 g/d, respectively.
Aplikasi proses dan formulasi face mist dengan penambahan ekstrak bunga telang (Clitoria ternatea L.) sebagai sediaan antijerawat Asri Widyasanti; Rizka Fauziyah; S Rosalinda
AGROINTEK Vol 18, No 1 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i1.18007

Abstract

Face mist preparations are liquid preparations that are sprayed on the face. A natural ingredient that can be added to the anti-acne face mist preparation is butterfly pea (Clitoria ternatea L.) because it contains flavonoid which has the potential as antibacterial. This study aimed to determine the best concentration of butterfly pea extract in an anti-acne face mist preparation. The research method used was laboratory experimental with data analysis using ANOVA, Duncan's test, and descriptive analysis. This study consisted of 4 treatments with varying concentrations of butterfly pea extract namely: treatment A (0%%) treatment B (2%), treatment C (4%) and treatment D (6%). The results showed that all treatments met the quality parameters of appearance, viscosity, spray conditions, inherent resistance properties, and drying time. It did not irritate as well. The best concentration of butterfly pea extract in an anti-acne face mist preparation was 4% because it complied with the requirements for appearance, viscosity, spray conditions, inherent resistance properties, no irritation, stability for 28 days of storage, and had the highest antibacterial activity.     
Pemodelan kondisi hidrodistilasi minyak atsiri jahe merah (Zingiber officinale var. Roscoe) dengan menggunakan Response Surface Methodology Annissa Ramadhanti; Sarifah Nurjanah; Asri Widyasanti; Nurul Ainina
AGROINTEK Vol 18, No 2 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i2.18904

Abstract

Red ginger contains volatile components that are essential oils. Essential oils can be obtained through the distillation method. Hydrodistillation is a method of distillation that involves providing direct contact between the materials and water at a high temperature, which is influenced by several factors, including time and the solvent feed ratio (SF ratio). This study aimed to determine the best conditions for high yields and essential oil quality using SNI No. 06-1312-1998 as a reference. The research method used was experimental research, and optimization was carried out using Response Surface Methodology (RSM) with CCD design. The treatments for distillation were time (2 hours, 4 hours, and 6 hours) and solvent feed (SF) ratio (8:1, 10:1, and 12:1). The parameters observed were yield, residual solvent content, specific gravity, refractive index, and acid number. The results showed that the time and SF ratio variables had no significant effect on the yield but had a significant effect on the residual solvent content. The optimization process resulted in a time of 6 hours and a solvent volume of 720 ml (ratio 1:12), yielding 0.14 with a residual solvent content of 3,557%. The characteristics of the essential oils produced were 0.8794 for the specific gravity, 1.473 for the refractive index, and 2.13  for the acid number. Red ginger essential oil met the requirements of SNI ginger oil on the parameters of specific gravity and refractive index.
Formulasi ekstrak fraksi etanol kulit biji kakao (Theobroma cacao L.) sebagai antioksidan alami pada sabun padat Selly Harnesa Putri; Resha Nurvabilla; Asri Widyasanti
AGROINTEK Vol 18, No 4 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i4.20433

Abstract

A cocoa bean shell is a waste from cocoa bean processing that contains active compounds such as flavonoids, polyphenols, saponins, and tannins, where these compounds are antioxidant compounds that can be utilized as natural antioxidants in soap. This study aimed to determine the formulation by adding cocoa bean shell extract that produces solid soap with the highest antioxidant activity according to SNI 3532:2021. The Complete Randomized Design (CRD) method was used in this study with concentration treatments, which were F0 = 0% (w/v), F1 = 1% (w/v), F2 = 2% (w/v), F3 = 3% (w/v), F4 = 4% (w/v), F5 = 5% (w/v), and F6 = 6% (w/v), on moisture content, acidity (pH), organoleptic, irritation, and antioxidant activity of solid soap. The results showed that cocoa bean shell extract had an IC50 value of 68.12 ppm. The moisture content value of solid soap was in the range of 14.21-23.11%, pH 8.88-9.05, antioxidant activity of 43.33-61.46%, and non-irritating. Thus, the solid soap formulation with the highest antioxidant activity and according to SNI 3532:2021 was solid soap with the addition of 5% extract (F5).
Aktivitas antioksidan ekstrak bunga telang (Clitoria ternatea L.) dan aplikasinya dalam sediaan serum Selly Harnesa Putri; Hasyyati Nadhilah; Dian Juliadmi; Asri Widyasanti
AGROINTEK Vol 19, No 2 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i2.20206

Abstract

The unhealthy lifestyle of Indonesians can increase the amount of free radicals that have an impact on skin health. Free radicals can be prevented by increasing antioxidants derived from telang flower (Clitoria ternatea L.). The purpose of this study was to determine the antioxidant activity and phytochemical screening results of telang flower extract and to determine the effect of adding extract in serum gel preparation. Telang flower extract was obtained through maceration process using 96% ethanol solvent in a ratio of 1:10 for 2x24 hours. Antioxidant activity was tested using DPPH (1,1-diphenyl-2-picrylhydrazil) method. Data analysis was performed using One Way Anova test method followed by Duncan's Multiple Range Test (DMRT) with 95% confidence level. Telang flower extract is positive for flavonoids, saponins, triterpenoids, and tannins with an IC50 value of 53.546 ppm. The IC50 value of serum gel preparations with formulations F0, F1, F2, F3, F4, F5 consecutively amounted to 261.847 ppm, 91.294 ppm, 82.748 ppm, 74.487 ppm, 72.041 ppm, 66.985 ppm. The pH value of the serum gel preparation is in the range of 5.70 - 7.38 with a viscosity value of 581.33 - 1625 mPas and no irritation reaction on the skin. Based on the results of the study, it can be concluded that the higher the concentration of telang flower extract, the higher the antioxidant activity in serum gel preparations.
Co-Authors Abdullah Md Zain Abdurrahman Hanif Abdurrahman Hanif Abdurrahman Hanif Ade Moetangad Kramadibrata Ade Moetangad Kramadibrata Ade Moetangad Kramadibrata Adryani Tresna Winaya Afifah Tri Novita Agnes Klarasitadewi AHMAD THORIQ Ahmad Thoriq Ainina, Nurul Akbar Nashrullah, Irsyad Ali Ali Asgar Andhini Rosyana Putri Andita Mega Priantiwi Andita Mega Priantiwi, Andita Mega Anditya Husnul Hasna Anditya Husnul Hasna, Anditya Husnul Angela A. Lasut Angelina Batubara Anisa Yanthy Rahayu Annissa Ramadhanti Arinda Nur Ariva Arinda Nur Ariva Ariq Helmi Naufal Artta Gracia Malau Asep Slamet Septianur Asep Yusuf Aulia, Shofia Az Zahra Azahra Dewanti Galuh Azara, Widya Nugrahani Bambang Nurhadi Boy Macklin Pareira Prawiranegara Budi Rahardjo Chay Asdak Cindy Almas Ramadha Cursor Fadila Dadan Rohdiana David S. Marpaung Devi M Rahmah Devi Maulida Rahmah Dewi, Sinta Ramanda Dhur Rohma Dian Juliadmi Dinda Nuraini Maulfida Dwi Rahayu Dwi Rustam Kendarto Dwiyan Nugraha Efri Mardawati Eka Desti Ramadhanita Ekatama, Novriana Elazmanawati Lembong Endah Wulandari Endah Wulandari Esti Tri Pusparini Fachry Riezqiaputra Ernawan Fajri, Indra Nabil Julian Fani R. Rahmani Farah Sabilla Febriany Farddani, Chintya Listiarsi Fathiyah, Layyina Fauziyah, Rizka Fawaiz, Husni Syamil Febrianti Febrianti Febrianti Febrianti Febriyanti Utami, Elsa Fenty Nur Aisyah Fikriansyah, Irgi Fina Aryadila Fitry Filianty Fitry Fillianty Fridyana Klise Hermiati Ganjar Dianugraha Alam Gefalro, Khalish Gunawan, Fadia Hafizah Hafidz, Athar Zaidan Hafsah Hamidah Hafyyan, Muhammad Harnesa, Selly Hasyyati Nadhilah Haya, Faiza Nasywa Heri Aryadi Herlina Marta Hilda Ayu Aulia Hilman Syaeful Alam Hilmi Lisan Shidqi Huda Nurul Quddus Irene June Sidabutar Isthafa Harits Utami Isti Sulistiani Jayanti Mega Rohani Jayanti Mega Rohani, Jayanti Mega Jeremia Kristian Kaaffah, Hafshah Shihah Khalish Gefalro Kralawi Sita Kurnia, Ina Laily Rizki Safira Lisa Oktavia Br Napitupulu Lita Fitriyani Khairunisa Lubis, Jessie Diorito M. Ade Moetangad Kramadibrata M. Ridwan Rais Maharani, Shintya Devita Maya Irmayanti Melly Indriyani Mery Andriyani Mimin Muhaemin Muhammad Achirul Nanda Muhammad Gilang Ramadhan Muhammad Luthfi Mukhlisin Muhammad Rizky Ramanda Muhammad Ziauddin Arsyad Muharram, Alifiansyah N.P., Sophia Dwiratna Nabila Putri, Sintia Nada Fauziyah Nadiya Sulistiyani Nadya Shita Kemala Najwa Alifah Namira, Tiara Naura Lathifah Jayadi Nedia Cahyati Muchtarina Nedia Cahyati Muchtarina Novira Nurlaily Nugroho, Chrismaria Putri Nunung Nurhaijah Hudairiah Nur Oktavia Benedicta Nuranjani, Farah Nurhanifah Puspitadewi Nurul Ainina Nurul Ainina Permana, Galih Pirdani Nur Fitri Prisilia Ratna Setyaningrum Pusponegoro, Annisa Putri, Farinissa Deliana Qurratu’ain, Yona Rachma, Danisa Fathiya Rachma, Dannisa Fathiya Rahmah, Devi M Rangga Novandra Renata Marintan Olivia Resha Nurvabilla Rifki Amrullah Rini Azharini Rini Nurul Fauziyah Rini Nurul Fauziyah Rizal Anwar Fauzi Rizika Wulandari Rizka Fauziyah Rizky Arini Rizqita Thifal Shalsabilla Rosalinda, s Roshita Ibrahim Ruth Anggia Assyera S Rosalinda S Rosalinda S. Rosalinda S. Rosalinda, S. Safira Nurjanah Saniyya Rhomadina Purwanto Sarifah Nurjanah Sarinarulita Rosalinda Saumi Nur Rochmani Selaraswati Fajrin Selly Harnesa Putri Septianti, Nur Alifa Shayana Junita Sheila Rizky Nur Hermawan Shintya Devita Maharani Silvianur Silvianur Sinta Ramanda Dewi Sita Halimatus Sa’diyah Siti Hajar Siti Hajar Siti Nurhasanah Sophia Dwiratna Sophia Dwiratna N.P. Sophia Dwiratna Nur Perwitasari Sophia Dwiratna, Sophia Souvia Rahimah Sudaryanto Sudaryanto Sudaryanto Zain Sudaryanto Zain Sudaryanto Zain Sudaryanto Zein Syifa Henri Azzahra Syifa Unawahi Tati Sukarti Thahira, Aliya Zahra Tita Rialita Totok Herwanto Tri Halimah Unawahi, Syifa Uswah, Umaya Nur Vibi Ledianti Vika Nurafni Handayani Wahyu Kristian Sugandi Wiwik Handayani Yona Qurratu’ain Yudha, Welly Kusuma Yudi Sutresna Zahra Dwiandra Arbuana Zahrah Eza Arpima Zaida Zaida Zulkarnain, Ellysa Madina Putri Zumi Saidah ‪Irna Dwi Destiana