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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
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Neuroscience Nursing Physics Public Health Social Sciences Veterinary Other

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Pengaruh Proses Pembekuan Daging Kelapa (Cocos nucifera L.) Terhadap Karakteristik Produk Kelapa Parut Kering Gefalro, Khalish; Widyasanti, Asri; Nanda, Muhammad Achirul
Journal of Tropical Agricultural Engineering and Biosystems - Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol. 11 No. 2 (2023): August 2023
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jkptb.2023.011.02.06

Abstract

Kelapa merupakan tanaman yang dikenal sebagai “pohon kehidupan” karena manfaatnya yang luas. Salah satu produk yang dapat dihasilkan dari daging kelapa tua adalah kelapa parut kering. Tujuan dari penelitian kali ini adalah untuk mengetahui pengaruh dari proses pembekuan daging kelapa tua terhadap karakteristik fisik kelapa parut kering berupa kadar air, rendemen, derajat putih, dan total color difference (ΔE). Metode penelitian kali ini adalah eksperimen laboratorium dengan analisis dilakukan secara deskriptif dan Analysis of Variants (ANOVA). Variasi yang digunakan dari penelitian kali ini adalah daging kelapa tua segar dan hasil pembekuan dengan kondisi pengeringan yang digunakan adalah 50 °C selama 2 jam, 60 °C selama 3 jam, dan 70 °C selama 4 jam. Hasil penelitian menunjukan bahwa kelapa parut kering terbaik dihasilkan dari perlakuan kelapa parut segar dengan kondisi pengeringan P3 dengan nilai kadar air, rendemen, derajat putih, dan ΔE sebesar 1.57, 37.06, 86.38, dan 1.57% secara berurutan.
Drying of Kaffir Lime Leaves with Steam Blanching Pre-Treatment using Food Dehydrator Asri Widyasanti,S.TP., M.Eng.; Saumi Nur Rochmani
Agroindustrial Technology Journal Vol. 8 No. 1 (2024): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v8i1.11290

Abstract

Kaffir lime leaves are a spice plant that is often used by the community as a spice or flavoring for dishes. Kaffir lime leaf spice has a promising business opportunity. However, kaffir lime leaves have a shelf life that is not durable. Post-harvest handling efforts need to be done to extend its shelf life, one way that can be done is by drying. Drying aims to reduce the water content in the material until it reaches a safe moisture content for storage. Drying methods on kaffir lime leaves have been widely practiced. However, the method of drying kaffir lime leaves with pre-treatment blanching using a food dehydrator has not been done much. The purpose of this study was to determine the effect of blanching time on reducing the water content of kaffir lime leaves using a food dehydrator. The materials used in this study were fresh kaffir lime leaves obtained from Bale Tatanen, Faculty of Agriculture, Padjadjaran University. The method used in this research was an experimental method with a completely randomized design (CRD) design with one factor, namely the pretreatment of steam blanching duration (A = 0 minutes; B = 1 minute; and C = 2 minutes). The drying process conditions were carried out at 60℃ for 3 hours with a food dehydrator. The research parameter observed was moisture content. The results showed that 2 minutes steam blanching resulted in the lowest moisture content after drying, from 62.22% (w/b) to 3.27% (w/b).
Analisis Ekonomi Pengolahan Limbah Ceri Kopi Menjadi Teh Cascara Dengan Metode Pengeringan Yang Berbeda: Studi Kasus di Sub DAS Cikamiri, Desa Cisarua, Kecamatan Samarang, Kabupaten Garut Prawiranegara, Boy Macklin Pareira; Asdak, Chay; Nugroho, Chrismaria Putri; Widyasanti, Asri
Prosiding Semnastek PROSIDING SEMNASTEK 2024
Publisher : Universitas Muhammadiyah Jakarta

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

Abstract

Penelitian ini bertujuan untuk menganalisis potensi teh cascara dari limbah kulit ceri kopi dalam menurunkan jumlah limbah dan nilai ekonomisnya di Sub DAS Cikamiri, Kabupaten Garut. Metode penelitian yang digunakan adalah metode deskriptif denganpengumpulan data survei dan observasi langsung di lapangan dari bulan November 2023 hingga Januari 2024. Hasil penelitian menunjukkan bahwa pengolahan limbah kulit ceri kopi menjadi teh cascara mampu menurunkan jumlah limbah hingga 90%,dengan lima kali produksi yang menghasilkan 1,5 ton limbah kulit ceri kopi, dimana 10% dapat diolah menjadi produk teh cascara. Selain itu, analisis nilai ekonomi menunjukkan bahwa baik pengeringan menggunakan sinar matahari maupun Fooddehydrator menghasilkan nilai B/C ratio yang positif, menunjukkan bahwa pengolahan teh cascara merupakan investasi yang menguntungkan secara ekonomis. Berdasarkan hasil yang diperoleh, dapat disimpulkan bahwa pengolahan limbah kulit ceri kopi menjadi teh cascara adalah solusi yang efektif dalam mengurangi limbah dan menciptakan produk bernilai ekonomis. Saran untuk penelitian selanjutnya adalah meningkatkan kesadaran konsumen tentang manfaat teh cascara dan investasi dalam infrastruktur pengolahan yang lebih efisien. Dengan demikian, praktik pengelolaan limbah di daerah produsen kopi dapat ditingkatkan untuk mendukung keberlanjutanlingkungan dan ekonomi lokal.Kata kunci: Teh Cascara, Limbah Kulit Ceri Kopi, Pengurangan Limbah, NilaiEkonomis, Pengolahan Berkelanjutan
Formulasi Body Scrub dari VCO (Virgin Coconut Oil) dan Serbuk Daun Jeruk Purut (Citrus hystrix): Formulation of Body Scrub with VCO (Virgin Coconut Oil) and Kaffir Lime Leaf (Citrus hystrix) Powder Widyasanti, Asri; Azara, Widya Nugrahani
Jurnal Teknologi Agro-Industri Vol. 11 No. 2 (2024): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v11i2.200

Abstract

Body scrub is a skin care product that functions to remove dead skin cells so that the skin becomes smoother and brighter. The purpose of this research is to make a body scrub formulation with VCO (virgin coconut oil) and variations in concentration of kaffir lime leaf powder, and test the body scrub according to SNI 16-4399-1996. The method used includes product testing to ensure compliance with SNI standards. The results showed that the formulation with virgin coconut oil and 2% concentration of kaffir lime leaf powder was the most optimal. Product testing showed that the body scrub met the SNI standard.
Nitrogen Nanobubbles on Viola cornuta growth and its effect on post-harvest quality Rosalinda, S.; Pusponegoro, Annisa; Alam, Hilman Syaeful; Destiana, Irna Dwi; Nurjanah, Sarifah; Widyasanti, Asri; Fawaiz, Husni Syamil
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 7, No 4 (2024)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2024.007.04.3

Abstract

Viola cornuta is an edible flower known for its high antioxidant content and aesthetic appearance. Advanced technologies, such as nanobubbles, combined with optimized cultivation methods, can greatly improve floral quality. Nanobubbles, gas bubbles with a diameter of < 200 nm, can increase dissolved gas levels in liquids. This study aimed to analyze the application of nitrogen nanobubbles on Viola cornuta growth and its effect on post-harvest quality. The experiment was carried out where the plants were cultivated in pots with a Nutrient Film Technique (NFT) irrigation system without a gully cover. Nitrogen nanobubbles were dissolved in nutrient solution every 30 minutes in the morning, delivered at a flow rate of 1 liter per minute through a swirling-flow nozzle. The results revealed that the application of nanobubbles during cultivation did not significantly affect most growth parameters, except for fresh weight and color (CIE Lch). However, nanobubbles significantly enhanced post-harvest quality parameters, with the exception of shelf life. Furthermore, nitrogen nanobubbles demonstrated a positive effect flower number, root length, and flower antioxidant activity. This study suggests that nitrogen nanobubles hold potential for improving the quality of Viola cornuta. Future research is recommended to explore the use of drip irrigation system with the same medium as in this study or NFT without a soil medium.
SOSIALISASI PANGAN BERAGAM, BERGIZI SEIMBANG DAN AMAN (B2SA) KEPADA SISWA-SISWI SEKOLAH DASAR ISLAM TERPADU BANI SYAIBAH KELURAHAN PASIRWANGI, UJUNG BERUNG Widyasanti, Asri
Sawala : Jurnal pengabdian Masyarakat Pembangunan Sosial, Desa dan Masyarakat Vol 6, No 1 (2025): Sawala : Jurnal pengabdian Masyarakat Pembangunan Sosial, Desa dan Masyarakat
Publisher : Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/sawala.v6i1.54103

Abstract

Di Indonesia permasalahan utama gizi yaitu gizi buruk dimana gizi mempengaruhi kualitas sumber daya manusia. Sosialisasi B2SA bertujuan untuk memberikan pengetahuan siswa mengenai makanan yang beragam, bergizi Seimbang dan aman yang mampu meminimalisir terjadinya gizi buruk. Hasil dari capaian kegiatan yaitu adanya peningkatan pemahaman melalui lembar pre-test dan post-tes juga mengisi gambar piring kosong yang telah disediakan. Hasil dari kegiatan ini menunjukan adanya peningkatan pengetahuan yang dilihat dari meningkatnya persentase pengetahuan murid dari 45% pada saat pre-test menjadi 95% saat post-test. Adanya peningkatan pengetahuan murid juga dilihat dari terisinya gambar piring kosong menjadi makanan B2SA.  
Pengolahan Limbah Kopi Menjadi Teh Cascara Sebagai Produk Prioritas Berdasarkan Metode AHP di Sub DAS Cikamiri Nugroho, Chrismaria Putri; Prawiranegara, Boy Macklin Pareira; Asdak, Chay; Widyasanti, Asri; Kendarto, Dwi Rustam
Proceedings Series on Physical & Formal Sciences Vol. 8 (2025): Prosiding Seminar Nasional Fakultas Pertanian dan Perikanan
Publisher : UM Purwokerto Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/pspfs.v8i.1473

Abstract

Pengelolaan limbah kopi yang tidak optimal telah menjadi salah satu permasalahan utama di sektor pertanian, khususnya di daerah penghasil kopi seperti Sub DAS Cikamiri. Limbah kopi, seperti kulit kopi, sering kali hanya dibuang tanpa pemanfaatan yang maksimal, sehingga berpotensi mencemari lingkungan sekaligus menghilangkan nilai tambah ekonomi.Penelitian ini bertujuan untuk mengevaluasi teh cascara sebagai produk prioritas dalam pengolahan limbah kopi di Sub DAS Cikamiri dengan menggunakan metode Analytical Hierarchy Process (AHP). Sub DAS Cikamiri, yang merupakan wilayah penghasil kopi utama, menghadapi permasalahan pengelolaan limbah kopi yang tidak terkelola dengan baik, menyebabkan dampak lingkungan yang negatif. Pemanfaatan kulit kopi sebagai bahan baku teh cascara dapat menjadi solusi dalam mengurangi limbah sekaligus meningkatkan nilai tambah produk.Metode AHP diterapkan untuk menentukan prioritas produk berdasarkan sejumlah kriteria, yaitu ketersediaan tenaga kerja, biaya investasi, nilai jual, dan ketersediaan bahan baku. Hasil analisis menunjukkan bahwa teh cascara memiliki potensi pasar yang signifikan serta mampu berkontribusi pada peningkatan pendapatan petani kopi, mendukung praktik pertanian berkelanjutan, dan menciptakan lapangan kerja baru. Penelitian ini memberikan rekomendasi strategis dalam optimalisasi pemanfaatan limbah kopi di Sub DAS Cikamiri, yang diharapkan dapat meningkatkan kesejahteraan masyarakat setempat sekaligus mendukung keberlanjutan lingkungan.
Penentuan Prioritas Produk Berbahan Limbah Kopi Menggunakan Metode AHP di Sub DAS Cikamiri, Garut, Jawa Barat: Prioritization of Coffee Waste-Based Products Using AHP Method in Cikamiri Sub Watershed, Garut, West Java Nugroho, Chrismaria Putri; Prawiranegara, Boy Macklin Pareira; Asdak, Chay; Widyasanti, Asri; Kendarto, Dwi Rustam
JURNAL AGROTEKNOLOGI Vol. 18 No. 2 (2024)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v18i2.53266

Abstract

The suboptimal management of coffee waste affected a significant challenge because the coffee waste is often discarded without being utilized optimally. As a long-term impact, this can cause environmental pollution and loss of economic opportunities from coffee waste. A similar case occurred in the Cikamiri Sub Watershed, Garut, West Java. So it needed to be carried out by applying coffee waste to potential products such as cascara tea, liquid organic fertilizer, and bio-briquettes, but the product priority is not yet known. So that, this study aims to determine the priority for processing coffee waste into high-value products, such as cascara tea, liquid organic fertilizer (POC), and bio-briquettes using the Analytic Hierarchy Process (AHP) method in the Sub DAS Cikamiri, Garut, West Java. AHP was chosen for its ability to handle multi-criteria decision-making in a structured manner. The criteria used in this study include labor availability, investment cost, high market value, and material availability. The result showed that cascara tea (prevalence value of 68.6%) was the highest-priority product, followed by liquid organic fertilizer (prevalence value of 20.7%) and bio-briquettes (prevalence value of 10.6%). This study indicated that cascara tea had high market potential, while liquid organic fertilizer and bio-briquettes can be developed by considering environmental impact and sustainability. This research provides strategic recommendations to optimize coffee waste utilization, focusing primarily on cascara tea production to enhance economic value and positive environmental impacts. Keywords: analytical hierarchy process, bio-briquettes, cascara, coffee waste, liquid organic fertilizer
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