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All Journal ADITYA - Pendidikan Bahasa dan Sastra Jawa Jurnal Teknologi Pangan Jurnal Teknik Kimia Jurnal Teknologi Pertanian Jurnal Sains dan Teknologi Pangan Jurnal Ilmu Pangan dan Hasil Pertanian CARING (Center of Publication in Midwifery and Nursing) : Jurnal Publikasi Penelitian Kebidanan dan Keperawatan JURNAL ILMIAH CAHAYA PAUD AGRITEKNO, Jurnal Teknologi Pertanian Journal of Education Action Research Food Science and Technology Journal (Foodscitech) Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Metalingua: Jurnal Penelitian Bahasa PEDULI: Jurnal Imiah Pengabdian Pada Masyarakat Journal of Tropical AgriFood Jurnal Lemuru : Jurnal Ilmu Perikanan dan Kelautan Indonesia Jurnal Midpro Management Studies and Entrepreneurship Journal (MSEJ) Childhood Education : Jurnal Pendidikan Anak Usia Dini JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) International Journal of Eco-Innovation in Science and Engineering (IJEISE) DedikasiMU: Journal of Community Service Anjoro : International Journal of Agriculture and Business Basica AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Pengbdian Teknik Mesin Journal Of World Science Jurnal Teknologi Pangan Journal of Social Empowerment Widyaparwa Dharma Pengabdian Perguruan Tinggi (DEPATI) Metonimia: Jurnal Sastra dan Pendidikan Kesusastraan Al-Zayn: Jurnal Ilmu Sosial & Hukum International Journal of Language and Ubiquitous Learning JURNAL KEBIDANAN Environation (Environmental Engineering Journal of Community Dedication) Kesmas: Jurnal Kesehatan Masyarakat Nasional (National Public Health Journal) Journal of Food and Agricultural Technology
Sri Winarti
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Profil Fisikokimia, Mikrobiologi dan Organoleptik Rusip Ikan Teri (Stolephorus sp.) dengan Lama Fermentasi Berbeda Kurnianto, Muhammad Alfid; Winarti, Sri; Puspita, Alfina Ayu
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 19, No 1 (2024): Juni 2024
Publisher : Politeknik - Ahli Usaha Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v19i1.1011

Abstract

Rusip adalah produk fermentasi tradisional berbahan dasar ikan teri, gula aren, dan garam yang difermentasi secara anaerob selama 7-14 hari. Selama proses fermentasi terjadi reaksi katabolisme substrat utama oleh enzim dan metabolit produksi mikroorganisme yang berpengaruh terhadap sifat fisikokimia dan sensoris produk. Tujuan penelitian ini adalah menganalisis perubahan profil fisikokimia, mikrobiologi dan sensoris rusip selama masa fermentasi (21 hari). Penelitian ini didesain menggunakan rancangan acak sederhana faktor tunggal (lama fermentasi 0, 7, 14, dan 21 hari) dengan uji yang dilakukan meliputi analisis proksimat, pH, total plate count (TPC), total bakteri asam laktat (BAL), dan analisis profil sensoris. Berdasarkan hasil uji, didapatkan nilai kadar air (56,26-63,70%), abu (1,30-2,84%), lemak (6,19-7,64%), protein (23,78-27,03%), karbohidrat (5,02-6,22%) dan pH (4,91-6,58) rusip. Hasil uji menunjukkan waktu fermentasi berpengaruh nyata terhadap peningkatan kadar air dan penurunan parameter fisikokimia lain. Analisis profil mikrobiologis juga menunjukkan tren peningkatan nilai total BAL (6,31 log cfu/mL pada hari ke-0 ke 6,96 log cfu/mL pada hari ke-14) dan tren penurunan nilai TPC *6,92 log cfu/mL ke 6,5 log cfu/mL) yang berbeda nyata. Pada analisis sensoris menggunakan uji perbandingan jamak menunjukkan penilaian panelis pada parameter aroma berkisar 2,35-7,23 (sangat lebih asam hingga kurang asam), warna berkisar 6,40-7,25 (agak kurang gelap hingga kurang gelap), dan tekstur berkisar 3,50-7,45 (lebih hancur hingga kurang hancur) dibandingkan dengan dengan kontrol (rusip komersial). Hasil penelitian ini menunjukkan bahwa waktu fermentasi selama 21 hari berpengaruh signifikan terhadap perubahan karakteristik fisikokimia, mikrobiologis dan sensoris pada rusip. KATA KUNCI: AbstractRusip is a traditional fermented product made from anchovies, palm sugar, and salt, which is fermented anaerobically for 7-14 days. During fermentation, catabolic reactions of the substrate occur between enzymes and metabolites produced by microorganisms, which significantly affect the product’s physicochemical and sensory properties. This study aimed to analyze changes in the physicochemical, microbiological, and sensory profiles of rusip during the fermentation period (21 days). This study was designed using a single-factor simple randomized design using proximate, pH, total plate count, total lactic acid bacteria, and sensory profile analysis. Based on the test results, the values of moisture (56.26-63.70%), ash (1.30-2.84%), fat (6.19-7.64%), protein (23.78-27.03%), carbohydrate (5.02-6.22%) and pH (4.91-6.58) of rusip were obtained. The test results showed an increasing trend in the moisture content, but other parameters tended to decrease. Microbiological profile analysis showed an increasing trend in total LAB (6.31 log cfu/mL on day 0 to 6.96 log cfu/mL on day 14) but a downward trend for ALT test (from 6.92 log cfu/mL to 6.5 log cfu/mL). Sensory analysis using multiple comparison tests showed panelists’ assessment on aroma parameters ranged from 2.35-7.23 (very more acidic to less acidic), color ranged from 6.40-7.25 (somewhat less dark to less dark), and texture ranged from 3.50-7.45 (more crushed to less crushed) compared to the control (commercial rusip). This study showed that different lengths of fermentation time significantly affected the physicochemical, microbiological, and sensory properties of the final rusip product.
PISANG RAJA OVERRIPE SEBAGAI SUMBER KARBON PADA PERTUMBUHAN MIKROALGA Thraustochytrids PENGHASIL DHA Ardini, Diza Lailuna; Winarti, Sri; Sarofa, Ulya
JURNAL LEMURU Vol 5 No 1 (2023): JURNAL LEMURU: Jurnal Ilmu Perikanan dan Kelautan Indonesia
Publisher : Program Studi Teknologi Hasil Perikanan|Fakultas Pertanian|Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/jl.v5i1.2393

Abstract

Indonesia merupakan negara yang memiliki potensi signifikan dalam produksi mikroalga, namun pemanfaatannya masih sangat terbatas. Terdapat banyak penelitian terbarukan yang menyatakan bahwa banyak jenis mikroalga yang mampu menghasilkan metabolit berupa asam lemak omega-3 DHA dan EPA dengan konsentrasi tinggi, yang juga dapat menurunkan biaya produksinya. Thraustochytrids merupakan mikroalga penghasil lipid yang tumbuh di habitat laut dan bakau. Dalam pertumbuhannya, Thraustochytrids bersifat heterotrof dimana sumber karbon yang digunakan adalah glukosa. Pisang raja dapat menjadi sumber karbon yang menjanjikan bagi pertumbuhan Thraustochytrids terkait dengan kandungan glukosanya yang mencapai 18,55% ketika dalam keadaan overripe (limbah). Pada penelitian ini dilakukan studi terkait produksi biomassa kering mikroalga Thraustochytrids yang diisolasi dari daun mangrove (Rhizophora apiculata). Pada lama waktu fermentasi yaitu 5 dan 7 hari, dan konsentrasi sari pisang raja overripe pada 0%, 25%, 50%, 75%, dan 100% diperoleh berat biomassa kering yang berbeda. Berat kering 3,9 g/L pada konsentrasi sari pisang 50% di hari ke-7 fermentasi serupa dengan glukosa murni (0% sari pisang) yaitu sebesar 3,95 g/L di hari yang sama. Biomassa kering yang dihasilkan ke depannya dapat diekstrak lebih lanjut untuk menghasilkan asam lemak tak jenuh seperti DHA dan EPA.
Optimization of Antioxidant Activity of Water-Soluble Fraction of Wader Pari Fish (Rasbora Argyrotaenia) Fermentation Using Response Surface Methodology Indah Nurcahyaningsih, Safitri; Winarti, Sri; Alfid Kurnianto, Muhammad
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i2.391

Abstract

Rusip processed by fermentation can potentially contain bioactive peptides as antioxidants and antimicrobials. This study aims to optimize the bioactive content in producing rusip from wader pari fish with the Response Surface Methodology (RSM) method. There were 20 recommended formulas based on factors such as sugar concentration, salt concentration, and fermentation duration. The results showed that salt concentration, fermentation duration, and sugar concentration significantly affected antioxidant activity in rusip. The optimal formulation produced involves the addition of liquid palm sugar with a concentration of 11.22%, salt concentration of 15%, and fermentation duration of 8.9 days. Verification of activity response showed results with antioxidant activity of 56.78%.
The Effect of Japanese Papaya Leaf Powder (Cnidoscolus aconitifolius) as a Natural Preservative of Block Fish During Cold Temperature Storage Nazaruddin, Muchammad Vishal; Winarti, Sri; Riski Ayu Anggreini
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i2.406

Abstract

Mackerel (Rastelliger Sp.) is a small pelagic fish commonly consumed as a source of animal protein. Due to its high susceptibility to spoilage, effective storage and the use of natural preservatives are essential to extend its shelf life. Japanese papaya leaf powder, which contains alkaloids, flavonoids, tannins, and saponins, has potential as a natural preservative due to its antimicrobial properties. This study aims to evaluate the optimal combination of Japanese papaya leaf powder concentration and storage duration on the quality of mackerel stored at low temperatures. A completely randomized factorial design was employed, with two factors: the concentration of Japanese papaya leaf powder (0%, 6%, 8%, and 10%) and storage duration (0, 2, 4, and 6 days). Data were analyzed using ANOVA at a 5% significance level, followed by Duncan's Multiple Range Test (DMRT) at the same significance level. The results indicated that the best treatment combination was 10% Japanese papaya leaf powder and 4 days of storage. This combination yielded a moisture content of 64.51%, a total microbial count of 6.6 cfu/g, a total volatile basic nitrogen (TVBN) level of 23.28 mg/100g, a pH of 5.34, a trimethylamine (TMA) level of 6.15 mg/100g, and a water holding capacity (WHC) of 53.11%. The organoleptic assessment showed that the mackerel maintained acceptable color and aroma, indicating effective preservation.
The Influence of the Proportion of Bones and Meat Catfish (Clarias batrachus) and Frying Time on the Quality of Catfish Floss Qotima, Khusnul; Winarti, Sri
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i1.434

Abstract

Catfish is a freshwater fish that is often found but has not been used optimally. One alternative use of catfish is processed into catfish floss. This research aims to determine the effect and best treatment of the proportion of bones and meat of catfish with frying time. This research used a completely randomized design (CRD) factorial with 2 factors and 2 replications. Factor I is the proportion of bone: meat of catfish (30:70, 50:50, 70:30). Factor II is the frying time (60 minutes, 90 minutes, 120 minutes). Observation data were analyzed using ANOVA with a level of 5%. If there were significant differences between treatments, the DMRT test was continued. The best treatment in this study was a long frying treatment of 60 minutes with the proportion of bone: catfish meat (30:70) producing shredded catfish with calcium levels (6.78%), water content (8.81%), ash content (7.04%), fat content (27.02%), TBA number (0.18mg.MDA/kg), color scoring test 1.28 (yellow) and aroma scoring test 4.48 (slightly burnt).
Study of Proportions of Porang Slurry and Coconut Milk and the Addition of Podang Mango Fruit on the Physicochemical And Organoleptic Characteristics of Plant Based Ice Cream Briliansyah, Resi; Winarti, Sri
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i3.454

Abstract

This research aims to determine the effect of the substitution of coconut milk and porang tuber porridge and the addition of podang mango on the physicochemical and organoleptic quality of vegetable ice cream. The research used a Completely Randomized Design (CRD) with two factors and two replications. Data analysis using ANOVA was continued with the Duncan multiple range test (DMRT) at a confidence level of 5%. The first factor is the substitution of porang tuber slurry for coconut milk (10:90 (A1), 20:80 (A2), 30:70 (A3)). The second factor is the concentration of podang mango (15% (B1), 20% (B2), 25% (B3)). Parameters observed include protein content, overrun, melting speed, color analysis, total dissolved solids, viscosity, fat content, dietary fiber, vitamin C, and organoleptic analysis including texture, aroma, color, and taste. The results of the treatment of porang tuber slurry substitution for coconut milk and the concentration of porang mango had a significant effect on protein content, total solids, overrun, melting time, and viscosity. The best treatment in this study was vegetable ice cream with the substitution of porang tuber slurry for coconut milk (30:70%) and the addition of podang mango (15%) with a protein content of 4.09%, fat content of 3.99%, the dietary fiber content of 4.38%, vitamin C of 26.27%, melting time 18.46 minutes, overrun of 23.09%, viscosity of 1685%, total solids of 38.07%, lightness of 64.60, redness of 47.70, yellowness of 79.21, and average hedonic value of color of 4.0, aroma of 3.67, taste 3.4, and texture of 3.7.
Effect of Salak Seed Flour (Salacca edulis) and Tapioca Flour Addition on the Quality of Chicken Meatballs Ismuning Dinar Rahmani, Ismuning; Sarofa, Ulya; Winarti, Sri
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i2.646

Abstract

The meatballs are a food that all people of various ages favor because they taste good and are nutritious. In this study, chicken meatballs will be made with salak seed flour and tapioca flour. The purpose of this study was to determine the effect of the addition of salak seed flour (Salacca edulis) and tapioca flour on the quality of chicken meatballs and to determine the best treatment for the addition of salak seed flour (Salacca edulis) and tapioca flour on the quality of chicken meatballs that consumers like. This study uses the method of Completely Randomized Design (CRD) factorial pattern consisting of 2 factors, where Factor l is the concentration of salak seed flour consisting of three levels (5%, 10%, and 15%) and Factor ll is the concentration of tapioca flour consisting of three levels (25%, 30%, and 35%). The data from the analysis were processed using Analysis of Variance (ANOVA) to determine the presence of significant differences in each treatment. If there is a significant difference, further tests are carried out with the DMRT (Duncan Multiple Range Test) method at 5%. Chicken meatballs obtained the best treatment results with the treatment of adding the concentration of salak seed flour and tapioca flour (10%: 35%) which produced a yield value of 107.75%, moisture content of 69.56%, fat content of 5.48%, protein content of 15.50%, WHC 18.68%, chewiness (hardness 234.93 N and cohesiveness 0.50 mJ), as well as color (4.20), aroma (4.17), taste (4.03) and texture (3.37). Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3: Good Health and Well-beingSDG 9: Industry, Innovation, and Infrastructure
Physicochemical and Organoleptic Characteristics of Black Noodles with Substitution of Black Soybean Flour and Addition of Glycerol Monostearate Rahmadini, Fachma Airisa; Winarti, Sri; Putra, Andre Yusuf Trisna
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i2.684

Abstract

Black noodle is an innovative food product formulated by incorporating natural pigment-rich ingredients to enhance visual appeal and nutritional value, setting it apart from conventional noodles. This study aimed to evaluate the effects of black soybean flour substitution and glycerol monostearate (GMS) addition on the physicochemical and organoleptic properties of black noodles, and to determine the optimal formulation. A Completely Randomized Design (CRD) with a factorial pattern was employed, consisting of two factors: black soybean flour substitution (10%, 20%, and 30%) and GMS concentration (1%, 2%, and 3%), with three replications. Data were analyzed using Analysis of Variance (ANOVA), and significant differences were further examined using Duncan’s Multiple Range Test (DMRT) at a 5% significance level. The results indicated that both factors significantly influenced moisture content, protein content, antioxidant activity, elasticity, tensile strength, and sensory attributes. The best mixture was found by using 20% black soybean flour and adding 3% GMS, resulting in a moisture content of 57.23%, protein content of 15.97%, antioxidant activity (IC??) of 312.66 ppm, elasticity of 23.67%, and tensile strength of 0.63 N. Organoleptic evaluations showed favorable responses with scores of 4.28 for color (like), 3.72 for aroma (neutral to like), 3.2 for taste (neutral), and 3.96 for texture (neutral to like). Contribution to Sustainable Development Goals (SDGs): SDG 2 – Zero HungerSDG 3 – Good Health and Well-beingSDG 9 – Industry, Innovation, and InfrastructureSDG 12 – Responsible Consumption and Production
Development Probiotic Drink of Siwalan Sap Ready to Drink Using Lactobacillus acidophilus FNCC0051, Lactobacillus plantarum FNCC0027, and Bifidobacterium breve BRL131 Anggraeni, Citra Dwi Wahyu; Sri Winarti; Luqman Agung Wicaksono
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i2.685

Abstract

Siwalan sap is highly perishable due to its elevated sugar content, which promotes spontaneous fermentation shortly after collection. Converting siwalan sap into a probiotic beverage offers a promising alternative for extending shelf life and diversifying its utilization. This study aimed to see how different fermentation times and amounts of starter affect the physical and taste qualities of probiotic siwalan sap and to find the best combination of these factors. A factorial completely randomized design (CRD) was applied, comprising two factors: starter concentration (3%, 6%, and 9%) and fermentation time (16, 20, and 24 hours), with three replications. Data were analyzed using Analysis of Variance (ANOVA) at a 5% significance level, followed by Duncan’s Multiple Range Test (DMRT) for significant results. Both factors significantly influenced total lactic acid bacteria (LAB), total titratable acidity, pH, reducing sugar content, total soluble solids, and organoleptic attributes (taste, aroma, and color). The best formulation was achieved with a 3% starter concentration and 20 hours of fermentation, yielding an LAB count of 8.751 log CFU/mL, pH of 4.07, a titratable acidity of 0.750%, a reducing sugar of 1.39 mg/100 mL, and total soluble solids of 17.167°Brix. Sensory evaluation indicated moderate acceptance with scores of 3.2 (taste), 3.35 (aroma), and 3.6 (color) on a 5-point hedonic scale. Contribution to Sustainable Development Goals (SDGs): SDG 3 – Good Health and Well-beingSDG 9 – Industry, Innovation, and InfrastructureSDG 12 – Responsible Consumption and ProductionSDG 13 – Climate Action:
Upaya Meningkatkan Kemampuan Mengingat Anak Usia 4-5 Tahun Di TK Asyiyah Bustanul Athfal Menggunakan Media Puzzle Inka Adhuha Nur Fadilah; Lilis Karlina; Sri Winarti; Uswatul Hasni; Fitriana
Childhood Education : Jurnal Pendidikan Anak Usia Dini Vol. 6 No. 1 (2025): Januari
Publisher : Program Studi Pendidikan Islam Anak Usia Dini Fakultas Tarbiyah Institut Agama Islam (IAI) Al-Qodiri Jember, Jawa Timur Indonesia bekerjasama dengan Kopertais Wilayah 4 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53515/cej.v6i1.6422

Abstract

Anak usia dini atau yang disebut dengan golde age merupakan masa pertumbuhan dan perkembangan yang sangat pesat. Usia anak usia dini dimulai dari 0-6 tahun, pada usia ini anak sangat perlu untuk diberi ransangan stimulasi yang baik. Penelitian ini dilatarbelakangi oleh masalah yang ada dilapangan yaitu rendahnya tingkat kemampuan mengingat anak. Metode penelitian yang digunakan adalah penelitian tindakan kelas dengn subjek 12 orang anak. Belajar melalui bermain merupakan cara yang efektif dan mudah diterima oleh anak. Bermain puzzle huruf dan angka merupakan salah satu cara yang dapat membantu meningkatkan kemampuan mengingat anak. Tujuan dari penelitian ini adalah untuk melihat pengaruh dari permainan puzzle huruf dan angka untuk dapat membantu meningkatkan kemampuan mengingat anak. Pengumpulan data diambil dengan menggunakan teknik observasi dan dokumentasi. Hasil peneilitian menunjukkan adanya peningkatan terhadap kemampuan mengingat setelah diberi media puzzle. Pada hasil penelitian siklus I pada kategori (BB) tidak ada (MB) terdapat 7anak, (BSH) terdapat 4 anak, (BSB) terdapat 1 anak. Pada hasil penelitian siklus II pada ketegori (BB) tidak ada, (MB) terdapat 2 anak, (BSH) terdapat 8 anak, (BSB) terdapat 2 anak. Dari perbandingan hasil siklus I dan II dapat disimpulkan bahwa media puzzle dapat meningkatkan kemampuan mengingat anak pada kelompok cery di TK Asyiyah Bustanul Athfal.
Co-Authors -, Jariyah .,, Sudaryati Abdurrozaq Firdaus Achmad Wahyu Hidayat Alfid Kurnianto, Muhammad ALHADAD, BUJUNA Anggraeni, Citra Dwi Wahyu anggreini, riski ayu Ardini, Diza Lailuna Arum, Ardilini Destyaning Atik Mahmudah Bahran Taib Basuki S, Enny Enny Briliansyah, Resi Cita Risma Anggi Kurnia Rani Dian, Rahma Dwiki Febrian, Nurdin Dwiyanti, Nabilla Nova Enny Karti Basuki Erick Estrada, Erick Erwan Adi Saputro Fatoni Achmad Febriana, Ma’faza Rizka Febrianto, Hendra Ferdianza, Ryan Setya Fitriana Hadi Munarko Hadi Munarko Hadi Munarko Hairunnisa Hairunnisa Hardiani, Esti Haris Danial Hazlina Abdullah Hendra Febrianto Heru Arif Pianto Heru Arif Pianto, Heru Arif Hidayati, Nur Agustin HP., Sudaryati Imanuella, Johanna Indah Nurcahyaningsih, Safitri Inka Adhuha Nur Fadilah Ismuning Dinar Rahmani, Ismuning Jariyah Jariyah Jariyah Jariyah Jariyah Jilian, Latni Juhariyah Juhariyah Khairi, Sabi'ah Kindriari Nurma Wahyusi Krisdianti, Regina Indah Kurnianto, Muhammad Alfid Kustini Kustini Lestari, Fanni Lilis Karlina Mawar Afifah Rahma Muhammad Nur Mukhodim Faridah Hanum, Sri Mulyani, Ni Made Nasution, Novrihan Leily Nazaruddin, Muchammad Vishal Ningsih, Yuni Nur Hidayanto Pancoro Setyo Putro NURUL AZIZAH Pamungkas, Atik Mahmudah Aji Pertiwi, Cici Nagita Prabowo, Ulya Sarofa Puspita, Alfina Ayu Puspitasari, Ken Dina Putra, Andre Yusuf Trisna Qotima, Khusnul Rafhani Rosyidah Rahmadini, Fachma Airisa Ramadhanty, Chairunnisa Safira Ramdan Hidayat Ratna Yulistiani Rhamadhan, Dinar Cahyaning Riski Ayu Anggraeni Riyawati, Mega Rosida Rosida Rosida, Dedin Finatsiyatul Sagala, Salord Sanjaya, Gelant Sanjaya, Made Ananda Putri Anugrah Arika Sanjaya, Yushinta Aristina Sarofa, Ulya Sarofa Siswandi Siswandi, Siswandi Siti Mariyah Sitoayu, Laras Solisa, Windy Zeanly SP, Bagus Sri Djajati Sumengen Sutomo Sutomo, Bebi Tabitha Intana Tandepadang Tawajjuh, Nur Ulya Sarofa Uswatul Hasni Vira Seviani Dewantri Wicaksono, Luqman A Yuniningsih Yuniningsih Yunita Satya Pratiwi Yusuf, Aulia Islamiati Zufrie, Zufrie