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All Journal Jurnal Teknologi Industri Pertanian Agrointek Journal of Innovation and Applied Technology Indonesian Green Technology Journal Jurnal Teknologi Pertanian Jurnal Edukasi dan Penelitian Informatika (JEPIN) Industria: Jurnal Teknologi dan Manajemen Agroindustri JKBM (JURNAL KONSEP BISNIS DAN MANAJEMEN) International Research Journal of Business Studies (E-Journal) Early Childhood Research Journal (ECRJ) TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian JISIP: Jurnal Ilmu Sosial dan Pendidikan Dinasti International Journal of Management Science Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Tri Dharma Mandiri: Diseminasi dan Hilirisasi Riset Kepada Masyarakat (Jurnal Pengabdian Kepada Masyarakat) Livestock and Animal Research JURNAL AGROINDUSTRI HALAL International Research Journal of Business Studies

Retno Astuti

Universitas Brawijaya

Author-ID : 430424

Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Veterinary Other

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Productivity Analysis Using Objective Matrix (OMAX) Method: Case Study On The Production Departement of Sari Roti PT Nippon Indosari Corpindo, Tbk Pasuruan Hamidah, Nurul Hazmi; Deoranto, Panji; Astuti, Retno
Jurnal Teknologi Pertanian Vol 14, No 3 (2013)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (439.243 KB)

The purpose of this study was to determine the level of partial and total productivity on the production department of Sari Roti PT Nippon Indosari Corpindo, Tbk Pasuruan with productivity measurement was carried out in January to December 2012. The result of this research can be used as the benchmark productivity and basis of planning for increasing productivity in future periods. Objective Matrix (OMAX) methods was used for analyzing the data. Criteria of productivity used in this study were the use of raw material, man hour, fuel, and electrical energy. The results showed that the highest score of productivity was on the use of man hour which was achieved in October at level 9. The criteria for the use of raw materials, fuel, and electrical energy reached the lowest score of 0 on November and December. The highest value of total productivity index level achieved during the measurement period was 84.69% in October and the lowest value was -95.18% in November. Unsuitable raw material received, defective parts, discomfort working environment, lack of discipline, lack of motivation, and too tired workers were factors that lead to low productivity in the production department of Sari Roti PT Nippon Indosari Corpindo, Tbk Pasuruan.Keywords: Objective matrix (OMAX), bakery industry, productivity

ANALISIS PENINGKATAN KUALITAS PELAYANAN MENGGUNAKAN METODE SERVICE QUALITY (SERVQUAL) DAN TRIZ (STUDI KASUS PADA â€œRESTORAN OCEAN GARDENâ€ MALANG) Rahmanti, Hananingsih Widya; Effendi, Usman; Astuti, Retno
Jurnal Teknologi Pertanian Vol 18, No 1 (2017)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

ABSTRAKTujuan penelitian ini untuk mengetahui atribut yang masih kurang dari rata-rata nilai Servqual yang kemudian diberi rekomendasi perbaikan dengan metode TRIZ. Penelitian ini menggunakan metode Servqual untuk mengetahui tingkat kepentingan, tingkat kinerja, dan gap dan metode TRIZ untuk memberikan rekomendasi perbaikan. Hasil penelitian menggunakan metode Servqual, atribut yang masih perlu ditingkatkan kualitas pelayanannya yaitu kecepatan penyajian makanan, konsistensi rasa makanan, kebersihan restoran, kelengkapan peralatan makan, kecepatan penanganan keluhan konsumen, desain interior, dan kecepatan pelayanan dalam memenuhi kebutuhan konsumen. Rekomendasi yang diberikan dengan metode TRIZ diprioritaskan pada angka inventive principles yang keluar lebih dari dua kaliÂ ABSTRACTThe research aims to find attribute that posseses less service values, thus giving improvement recommendation with TRIZ method. The research uses Servqual to know the importance level, performance level and gap, and the TRIZ method is to recommend the improvements. The results of the research showed that the attributes are still requiring improvement service quality comprises food serving promptness, taste consistency, restaurant cleanness, cutlery availability, promptness of handling customers complaints, interior design as well as promptness of service in satisfying customersâ€™ needs. The recommendation provided with TRIZ is prioritized at the figures of principle inventive which come out more than twice

Kebutuhan Dan Struktur Kelembagaan Rantai Pasok Buah Manggis Studi Kasus Rantai Pasok Di Kabupaten Bogor Roedhy Poerwant, Retno Astuti, Marimin.,
INTERNATIONAL RESEARCH JOURNAL OF BUSINESS STUDIES Vol 3, No 1 (2010): April-July 2010
Publisher : Universitas Prasetiya Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (716.908 KB)

Strategi Pengembangan Klaster UKM Keripik Gadung di Kabupaten Tulungagung Mustaniroh, Siti Asmaul; Zakiyah, Oni; Astuti, Retno
JKBM (JURNAL KONSEP BISNIS DAN MANAJEMEN) Vol 5, No 2 (2019): JURNAL KONSEP BISNIS DAN MANAJEMEN MEI
Publisher : Universitas Medan Area

The research objective was to determine the cluster development strategy based on product performance and quality and analyze the elements in the institutional cluster of gadung chips in Tulungagung Regency. The superior product of gadung chips in Tulungagung Regency is currently being developed in connection with the government's efforts to improve the regional economy through the application of the One Village One Product (OVOP) concept. The center of the gadung chips industry in Kalidawir Subdistrict, which is still active, produces 25 SMEs. The problems faced by SMEs in developing businesses, individuals, lack of communication and cooperation among SMEs with the Government, limited marketing and technology activities and low product quality. The method used is K-means cluster and FAHP. The results showed that the grouping of SMEs gadung chips based on the performance and quality of the products produced 2 clusters. Cluster 1st consists of 11 small-scale members and cluster 2nd consists of 14 micro business scale. Development strategy of cluster 1st by increasing innovation on product features and cluster 2nd through increased access to capital. The institutions consist of several parties involved including core industries, supporting industries, suppliers, supporting institutions and buyers. The success of the development of the gadung chips industry cluster is highly dependent on inter-institutional cooperation relationships.

ANALISIS KLASTER UKM KERIPIK GADUNG DI KABUPATEN TULUNGAGUNG Zakiyah, Oni; Mustaniroh, Siti Asmaul; Astuti, Retno
Jurnal Teknologi Pertanian Vol 20, No 1 (2019)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

ABSTRAKKeripik gadung merupakan salah satu produk unggulan daerah Kabupaten Tulungagung,Â sentra produksi keripik gadung terletak di Kecamatan Kalidawir dengan jumlah 25 UKM yang masih aktif produksi. Kapasitas produksi yang dihasilkan UKM rata-rata sebesar 5,416 kg per bulan. Permasalahan yang dialami UKM selama ini adalah kelembagaan masih cenderung individu sehingga minimnya komunikasi dan kerjasama antar UKM, belum ada asosiasi dan kerjasama dengan Pemerintah serta rendahnya kualitas produk. Tujuan penelitian adalah menganalisis clustering UKM keripik gadung berdasarkan kinerja dan kualitas produk. Metode yang digunakan pada penelitian adalah K-means clustering. Hasil penelitian menggunakan metode K-means clustering membentuk 2 klaster. Klaster 1 terdiri dari 11 anggota UKM skala kecil dan klaster 2 terdiri dari 14 anggota UKM skala usaha mikro. Pada klaster 1 dan 2 perbedaan signifikan terletak pada nilai kapasitas produksi, jumlah investasi, jumlah tenaga kerja, rata-rata penjualan dan pendapatan. Usulan perbaikan yang dapat dilakukan klaster 1 untuk mengembangkan usaha melalui peningkatan akses informasi dan peningkatan inovasi teknologi sedangkan klaster 2 melalui peningkatan permodalan agar dapat melakukan kegiatan pemasaran dengan optimal, meningkatkan kapasitas produksi serta memperbaiki kualitas produk yang dihasilkan. Penerapan standarisasai, quality control (QC) dan peningkatan akses pemasaran juga diperlukan untuk mengembangkan usaha keripik gadung. Upaya perbaikan melibatkan seluruh pelaku dan Pemerintah daerah yang saling terhubung.Â ABSTRACT Gadung Chips is one of the superior products in the Tulungagung Regency, Gadung chips production center is located in Kalidawir District with 25 SMEs which are still actively producing. The production capacity produced by SMEs is an average of 5,416 kg per month. The problem experienced by SMEs so far is that institutions still tend to be individuals so there is a lack of communication and cooperation between SMEs. There is no association and cooperation with the Government and low quality products. The aim of the study was to clustering analyze of gadung chips SMEs based on performance and product quality. The method used in the study is K-means clustering. The results of the study used the K-means clustering method to form 2 clusters. Cluster 1 consists of 11 small-scale SMEs members and cluster 2 consists of 14 micro business scale SMEs. In cluster 1 and 2 the significant difference lies in the value of production capacity, amount of investment, number of workers, average sales and income. Proposed improvements that can be made in cluster 1 to develop the business through increasing access to information and increasing technological innovation while cluster 2 through increasing capital in order to be able to carry out marketing activities optimally, increase production capacity and improve the quality of the products produced. Standardization, quality control (QC) and increased access to marketing are also needed to develop the gadung chips business. Improvement efforts involve all actors and local governments that are interconnected.

Analisis Teknoekonomi Implementasi Radio Frequency Identification (RFID) dalam Distribusi Daging Ayam Rahim, Abdul; Santoso, Imam; Astuti, Retno; Sucipto, Sucipto
JEPIN (Jurnal Edukasi dan Penelitian Informatika) Vol 6, No 1 (2020): Volume 6 No 1
Publisher : Program Studi Informatika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jp.v6i1.36554

Penelitian ini membahas kelayakan teknologi Radio Frequensi Identification (RFID) untuk memantau distribusi daging ayam dari perusahaan rumah potong ayam (RPA) ke konsumen perusahaan pengolah daging ayam. Tujuan penelitian ini menguji kelayakan teknoekonomi sistem traceability berbasis RFID meliputi tiga aspek yaitu teknologi, pemasaran, dan finansial. Metode analisis teknologi adalah pemantauan posisi dengan Global Positioning System (GPS), suhu, dan kelembaban box mobil selama distribusi. Analisis teknoekonomi implementasi aplikasi RFID meliputi pemasaran dan kelayakan finasial NPV, IRR, B/C Ratio, dan PP. Berdasar aspek teknologi, posisi mobil selama distribusi dapat dipantau dengan tepat dengan GPS yang terintegrasi aplikasi RFID. Aplikasi juga secara real time akurat memantau suhu dan kelembaban box mobil sehingga dapat mempertahankan kualitas daging selama distribusi. Aspek pemasaran terdapat target pasar 13 RPA di Jawa Timur. Aplikasi RFID akan dijual ke perusahaan RPA dengan harga Rp. 7.296.860 per unit dan layanan jasa operasional alat dan sistem Rp.510.780 per unit per bulan. Aspek finansial menunjukkan nilai NPV adalah Rp.259.996.894, IRR sebesar 32,14 %, nilai B/C Ratio 2,27%, PP 3 tahun 2 bulan. Secara umum, hasil analisis teknoekonomi aplikasi RFID pada distribusi daging ayam layak direalisasikan.

PENILAIAN KINERJA KEPALA BAGIAN PRODUKSI DENGAN METODE ANP DAN RATING SCALE (STUDI KASUS DI PT. SIANTAR TOP, TBK. WARU-SIDOARJO) Ayu Mardyaning Mukti; Retno Astuti; Shyintia Atica Putri
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 2, No 1 (2013)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (643.874 KB)

Abstrak Tujuan yang ingin dicapai dalam penelitian ini adalah mengetahui bobot kriteria penilaian kinerja dengan menggunakan metode ANP dan mendapatkan nilai kinerja kepala bagian produksi di PT. Siantar Top, Tbk. dengan rating scale. Hasil bobot kriteria penilaian kinerja adalah skill (0,433), karakter individual (0,304), dan kemampuan manajerial (0,263). Hasil bobot subkriteria penilaian kinerja adalah konsep (0,046), teknis (0,063), kuasa lapangan (0,202), problem solving (0,122), planning (0,049), koordinasi (0,070), monitor kontrol (0,072), analisa & evaluasi (0,023), instruksi ke bawah (0,006), staffing (0,043), proaktif (0,064), konsisten (0,014),tanggung jawab (0,073), tegas (0,039), jujur (0,017), jeli/teliti (0,049), kritis (0,022), dan disiplin (0,025). Penilaian kinerja terhadap 16 orang kepala bagian produksi berdasarkan 3 kriteria yang terdiri atas 18 subkriteria penilaian didapatkan 100% atau 16 orang kepala bagian tersebut seluruhnya bernilai B yaitu kinerja tinggi. Semua kepala bagian produksi tersebut dapat didorong untuk meningkatkan kinerjanya sehingga hasil yang diperoleh bisa mencapai nilai A (kinerja sangat tinggi) dengan pemberian motivasi.Kata Kunci: Kompetensi, motivasi, sumber daya manusiaAbstract The objectives of this research were to determine the weight of the performance appraisal criteria using the ANP method and get performance value of production head at PT. Siantar Top, Tbk. by rating scale. The weights of performance appraisal criteria were skill (0.433), individual characteristics (0.304), and managerial skill (0.263). The weights of performance appraisal subcriteria were concept (0.046), technical (0.063), the field power (0.202), problem solving (0.122), planning (0.049), coordination (0.070), monitor control (0.072), analysis and evaluation (0,023), instruction to their staff (0.006), staffing (0,043), proactive (0.064), consistent (0.014), responsibility (0.073), firm (0.039), honest (0.017), conscientious (0.049), critical (0.022), and discipline (0.025). Performance appraisal of 16 production heads based on 3 criteria’s consisted of 18 sub-criteria’s obtained that 100% or 16 people entirely got value B, it was good performance. All of production head could be encouraged to improve their performance so that the results obtained could reach value A (very good performance) by giving motivations.Keywords: Competence, motivations, human resources

Analisis Produktivitas Sektor Kebun Menggunakan Craig-Harris Productivity Model (Studi Kasus di PT Candi Loka-Kebun Teh Jamus) Intan Nofita Sari; Endah Rahayu Lestari; Retno Astuti
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 5, No 2 (2016)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Abstrak Perkebunan teh Jamus merupakan salah satu perkebunan swasta yang berada di bawah naungan PT Candi Loka yang terletak di Kabupaten Ngawi. PT Candi Loka menghasilkan produk berupa teh hijau dan bahan teh setengah jadi. Bahan baku yang digunakan diambil dari perkebunan teh sendiri (Kebun Teh Jamus). Tujuan dari penelitian ini adalah untuk mengetahui tingkat produktivitas sektor kebun PT Candi Loka tahun 2015 dan menentukan faktor yang berpengaruh terhadap produktivitas sektor kebun. Penelitian ini menggunakan metode Craig-Harris Productivity Model dan diagram fishbone. Input yang digunakan dalam penelitian ini meliputi biaya tenaga kerja, modal, bahan baku dan input lain-lain yang meliputi biaya maintenance kendaraan kebun dan peralatan kebun. Hasil penelitian menunjukkan bahwa produktivitas parsial tertinggi pada tenaga kerja 2,78 , modal 1,22, bahan baku 203,47, dan input lain-lain 67,77. Nilai produktivitas total tertinggi mencapai 0,77. Faktor-faktor penyebab fluktuasi produktivitas antara lain rendahnya motivasi tenaga kerja, berkurangnya populasi pohon teh, teknik dan cara pemupukan yang kurang tepat, adanya kemarau panjang serta sistem perawatan kendaraan yang kurang terencana.Kata kunci: Craig-Harris, produktivitas, tehAbstract Jamus Tea Plantation is one of the private estate which is under the auspices of PT Candi Loka which located in Ngawi. PT Candi Loka produce products such as green tea and unfinished tea materials. The raw material used was taken from its own tea plantations (Jamus Tea Garden). The purposes of this study is to know the level of plantation sector productivity in 2015 and determine the factors that influence plantation sector productivity. The method used in this study is Craig-Harris Productivity Model and fishbone diagrams. Inputs used in this study include the cost of labor, capital, raw materials and other inputs which include the cost of vehicle maintenance gardens and garden equipment. The results of the study showed that the highest partial productivity of labor 2,78, capital 1,22, raw materials 203,47, and other input 67,77. The highest total productivity value reached 0,77. The factors that cause fluctuations in productivity among others, low motivation of the workforce, reduced plant population, techniques and the lack of proper fertilization, the droughts and vehicles maintenance system are unplanned.Keywords: Craig-Harris, productivity, tea

Strategi Pengembangan Potensi Usaha Mikro Kecil dan Menengah (UMKM) dengan Dukungan Kucuran Kredit (Studi Kasus: UMKM Kabupaten XYZ) Putri Pangestika; Imam Santoso; Retno Astuti
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 5, No 2 (2016)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Abstrak Tujuan penelitian ini yaitu untuk mengetahui peningkatan kinerja UMKM setelah mendapat kucuran kredit, mengetahui alternatif perencanaan strategi yang tepat dalam pengembangan UMKM, dan mengetahui prioritas strategi pengembangan UMKM di Kabupaten XYZ. Penelitian ini menggunakan uji Wilcoxon untuk menguji peningkatan kinerja UMKM setelah mendapat kredit, Strenght, Weakness, Opportunity dan Threat (SWOT) untuk perencanaan alternatif strategi dan Quantitative Strategic Planning Matrix (QSPM) untuk penentuan prioritas strategi. Hasil penelitian menunjukkan bahwa terdapat peningkatan yang signifikan pada omset penjualan dan keuntungan usaha setelah mendapat kucuran kredit, namun pada jumlah tenaga kerja mengalami peningkatan yang tidak signifikan setelah mendapat kucuran kredit. Strategi pengembangan yang dapat diterapkan pada UMKM Kabupaten XYZ yaitu penetrasi pasar dan pengembangan produk. Prioritas strategi pengembangan yang dapat diterapkan UMKM di Kabupaten XYZ adalah melakukan inovasi produk yang diolah, menjaga dan mempertahankan kualitas produk dan meningkatkan sarana dan prasarana pengembangan UMKM.Kata kunci: kucuran kredit, strategi, UMKMAbstract This research aimed to know the improvement of the Micro, Small, and Medium Enterprises (MSMEs) performance after getting financial credit support, to know appropriate planning of strategies in developing MSMEs and to find out the priority of development strategies at MSMEs in XYZ Regency. Wilcoxon test was used to test the improving performance of MSMEs after getting financial credit support, Strenght, Weakness, Opportunity dan Threat (SWOT) analysis was used to plan alternative strategies then Quantitative Strategic Planning Matrix (QSPM) was used to determine the priority of alternative strategies. The results of research showed that there was a significant improvement in sales and business profits after getting financial credit support, but the increasing amount of employee was not significant after getting financial credit support. Development strategies which could be applied in XYZ Regency were market penetration and product development. There were three priority development strategies which able to be applied at MSMEs in XYZ Regency, i.e conducting product innovation, maintaining the quality of products, and improving the facilities and infrastructure of MSMEs development.Keywords: credit assistance, MSMEs, strategy

PERENCANAAN STRATEGI PENGEMBANGAN RESTORAN MENGGUNAKAN ANALISIS SWOT DAN METODE QSPM (QUANTITATIVE STRATEGIC PLANNING MATRIKS) (STUDI KASUS RESTORAN BIG BURGER MALANG) Nyimas Ekinevita Putri; Retno Astuti; Shyntia Atica Putri
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 3, No 2 (2014)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (536.456 KB)

Abstrak Bisnis makanan merupakan salah satu bisnis yang menjanjikan karena makanan menempati urutan teratas dalam pemenuhan kebutuhan pokok manusia. Seiring dengan perkembangan jaman, kecenderungan orang untuk makan di luar rumah semakin meningkat dengan berbagai alasan praktis, ekonomis maupun prestige. Konsep yang ditawarkan kepada konsumen berbeda-berbeda salah satunya yaitu restoran makanan yang menyajikan menu beragam dan cepat saji. Ketatnya persaingan restoran, mengharuskan pengelola restoran memanfaatkan peluang yang ada. Tujuan penelitian ini yaitu untuk mengetahui alternatif perencanaan strategi dan prioritas strategi pengembangan Restoran Big Burger Malang. Penelitian ini menggunakan matriks Internal Eksternal (IE), Matriks Strenght, Weakness, Opportunity dan Threat (SWOT) dan Quantitative Strategic Planning Matrix (QSPM). Matrik IE dan SWOT digunakan untuk perencanaan alternatif strategi sedangkan matrik QSPM digunakan untuk penentuan strategi prioritas. Hasil penelitian menunjukkan bahwa strategi yang dapat diterapkan yaitu penetrasi pasar dan pengembangan produk. Prioritas strategi dengan nilai Total Attractive Score tertinggi adalah meningkatkan mutu dan menjaga kehalalan pangan. Kata kunci : restoran, QSPM, strategi, SWOT AbstractFood business or culinary business is one of prospective business because the food is main priority of basic human needs fulfillment. The tendency of people to eat outside the home has increased by a variety reasons such as practical, economic and prestige. The concept offered to consumers are different, one of which isa restaurant that serves a variety of food and fast food. Tight competition makes restaurant managers take opportunities on it. The purpose of this study were to determine alternative of strategy planning and the priority of strategy development at Big Burger Restaurant Malang. This research used Internal Eksternal (IE) Matrix, Strenght, Weakness, Opportunity, Threat (SWOT) Matrix and Quantitative Strategic Planning Matrix (QSPM). IE and SWOT matrix were used to determine alternative strategies while QSPM was used to determine priority strategy. Based on the results, the strategies that can be applied were market penetration and product development. Priority strategy with the highest Total Attractive Score was improving the quality and keeping halal food. Keywords : restaurant, QSPM, strategy, SWOT

Co-Authors A.A. Ketut Agung Cahyawan W Abdul Rahim Afifah Ulfah Agustin, Yulianti Alda Alvita Ali Djamhuri Alvita, Alda Andan Linggar Rucitra Andriani Kusumawati Ariani, Risna Dyah Askur Rahman Ayu Mardyaning Mukti Ayuningtyas Megawati Azimmatul Ihwah Azzimatul Ihwah, Azzimatul Bella Gloria Ukhisia Dego Yusa Ali Dhita Morita Ikasari Diana Candra Melati Dinar Widyaningtyas E. F. Sri Maryani Santoso Effendi, Mas'ud Endah Rahayu Lestari Endah Rahayu Lestari Hananingsih Widya Rahmanti, Hananingsih Widya Helmi Musyaffak Heny Mardiastutik Herawati Herawati Heru Mahmudi Hidayati, Luki Imam Santoso Imam Santoso Imam Santoso Intan Nofita Sari Kamal, Muhammad Arif Kgs Ahmadi Lestari Rahayu Luki Hidayati Luki Hidayati M. Arif Kamal M. Januar Machfud Machfud Maknunah, Lu'lu Ul Marimin Marimin Miftakhurrizal Kurniawan, Miftakhurrizal Nur Hasanah Nur Hasanah Nurul Hazmi Hamidah Nyimas Ekinevita Putri Oni Zakiyah Panji Deoranto Pramitha Surya Noerdyah Putri Pangestika R. Dianasari Rahman, Mohammad Arifur Rayesa, Neza Fadia Rifan Hariri Riska Devi Nur Arin Roedhy Poerwanto Samsudin, Mohammad Agus Santi Duwimustaroh Shyintia Atica Putri Shyntia Atica Putri Siti Asmaul Mustaniroh Soboh, Rafat Soemarno Soemarno Sri Katoningsih Sucipto Sucipto Sucipto Sucipto Sucipto, Sucipto Sukardi Sukardi Susanto, Sigit Susinggih Wijana Teti Estiasih Tiara Ariqoh Bawindaputri Usman Effendi Usman Effendi Wendra G. Rohmah, Wendra G. Wike Agustin Prima Dania Yandra Arkeman Yuswono Hadi Zakiyah, Oni Zakiyah, Oni

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