Article Per Year (5 Year)
p-Index From 2021 - 2026
3.638
P-Index
This Author published in this journals
All Journal Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Journal of Aquatropica Asia Jurnal Ekonomi Syariah Teori dan Terapan JFMR (Journal of Fisheries and Marine Research) Journal of Research and Technology Indonesian Journal of Agricultural Research Jurnal Kreativitas PKM Kontribusia : Research Dissemination for Community Development Jurnal Abdi: Media Pengabdian Kepada Masyarakat Grouper: Jurnal Ilmiah Perikanan Jurnal Abdi Insani Jurnal Layanan Masyarakat (Journal of Public Service) Journal of Marine and Coastal Science Journal of Fisheries & Marine Jurnal Perikanan
Dwi Yuli Pujiastuti
Departemen Kelautan, Fakultas Perikanan Dan Kelautan, Universitas Airlangga
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

Published : 26 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 26 Documents
Search

 1   2   3 
Karakteristik Mutu Mi Ikan Patin (Pangasius pangasius) dengan Penambahan Tepung Agar Syamsuri; Zahidan Fikri Nurahman; Adriana Monica Sahidu; Dwi Yuli Pujiastuti
Journal of Research and Technology Vol. 9 No. 1 (2023): JRT Volume 9 No 1 Juni 2023
Publisher : 2477 - 6165

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

Abstract

Produk mi yang dikonsumsi oleh masyarakat umumnya digunakan sebagai sumber energi karena memiliki kandungan karbohidrat yang tinggi. Produk mi dengan pencampuran tepung terigu sebagai bahan utama dengan tepung lainnya sebagai tambahan seperti tepung ikan patin yang dinilai memiliki protein yang tinggi. Tepung agar memiliki sifat seperti gelatin serta memiliki kemampuan membentuk gel, sehingga tepung agar dinilai dapat membuat adonan mi tidak mudah putus karena gel agar-agar lebih kokoh dan kuat. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung agar terhadap mutu mi ikan patin, dan menentukan jumlah tepung agar dalam menghasilkan mutu terbaik mi ikan patin. Pengaruh penambahan tepung agar terhadap rupa mi ikan patin diduga berpengaruh pada karakteristik fisik mi yang terbentuk. Penelitian ini bersifat ekperimental menggunakan Perlakuan dalam penelitian ini yaitu variasi konsentrasi penambahan tepung agar (0 gram, 3 gram, 5 gram, dan 7 gram) ditambahkan didalam bahan utama tepung terigu dan tepung ikan patin. Hasil penelitian menunjukan bahwa terdapat pengaruh yang nyata (P<0,05) pada karakteristik sensori dan kimia mi basah ikan patin. Hasil uji sensori terbaik yaitu pada mi basah ikan patin dengan penambahan tepung agar P2. Mi basah P2 memiliki karakteristik kimia yaitu kadar air 49,45%, kadar abu 0,63%, protein kasar 12,27%, Lemak kasar 5,68%, Serat Kasar 3,42%, Karbohidrat 36,14%.
ANALISIS NILAI GIZI OTAK-OTAK BANDENG (Chanos sp.) DAN PENINGKATAN KAPASITAS PRODUKSI DENGAN MENGGUNAKAN MESIN PEMISAH DURI: STUDI KASUS UMKM AYAH OLALA, SUKOLILO JAWA TIMUR Patmawati Patmawati; Wahju Tjahjaningsih; Dwi Yuli Pujiastuti; Maulida Agustina; Ghishella Ayu Rahmawati; Renyta Andini Wahyuningtyas; Zulfan Ibrahimi; Rachmat Fajar Darmawan; Wahyu Saputro
Jurnal Abdi Insani Vol 10 No 4 (2023): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v10i4.1059

Abstract

Most of the residents in Keputih have a livelihood as milkfish farmers. Milkfish has the potential to be easily contaminated by microorganisms due to its high water content. Another problem related to milkfish is a large number of thorns in the meat, making it difficult to diversify its derivative products, therefore the Meat and Thorn Separator (MT-Separator) is an innovation to separate meat from thorns. Aim of the study is introduced and applied of MT separator to milkfish product from Ayah Olala's SMEs. Community service activities have been carried out from June to October 2022 which took place at the Chemistry Laboratory, Faculty of Fisheries and Maritime Affairs, Airlangga University, Surabaya. Processing of milkfish brains is carried out at Keputih Sukolilo, Surabaya. Community service activities begin with assistance to partners starting from the production process, the storage process, to the packaging process. Particularly emphasis on training the operation of the MT-Separator tool. UMKM Ayah Olala is an UMKM that focuses on processing milkfish brains which are located in Keputih Tegal Gang III No. 2, Sukolilo District, Surabaya City. The implementation of this community service begins with analyzing the problems faced by MSMEs such as business capital, production and managerial. The results of the analysis will then be evaluated to determine the output target to solve the problem. In this activity, partners received assistance from an MT-separator machine. Apart from that, partners also understand how to use the MT separator and the importance of using the tool. Based on the implementation of community service activities, it can be concluded that this activity was successful and provided insight regarding the introduction of product diversification of processed milkfish brains and the introduction of the Meat and Thorn Separator tool. More intensive assistance is needed for Ayah Olala's UMKM starting from the production process, business capital assistance, managerial and operational as well as training in the operation of the MT-Separator tool.
Fortification of Milkfish Bone Flour (Chanos chanos) and Seaweed Flour (Sargassum sp.) on Tortilla Chips as a Calcium Foods Probowati, Fiona Bayun; Alamsjah, Mochammad Amin; Pujiastuti, Dwi Yuli
Indonesian Journal of Agricultural Research Vol. 7 No. 3 (2024): InJAR, Vol. 7, No. 3, November 2024
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/injar.v7i3.12710

Abstract

Tortilla chips are one of the typical snacks that come from Mexico, and have a shape like chips made from corn. The level of public awareness of the need for milk consumption is indeed very low. Alternative foods with calcium are snacks by fortification. Calcium intake in the recommended range is between 800-1200 mg per day. This study aims to determine the combination of milkfish bone flour and Sargassum sp. with different concentrations of tortilla chips as a calcium food. This study was experimental using a completely randomized design (CRD) with four treatments and five replications. The treatment in this study was the concentration variation of the combination of milkfish bone flour and Sargassum sp. seaweed. (0%, 5%, 10%, 15%). Analysis of the organoleptic test data used the Kruskal-Wallis test and the Mann-Whitney advanced test while the chemical test used the ANOVA test and Duncan's advanced test. The results showed that there was a significant influence (P<0.05) on the best results of the organoleptic test and calcium test on tortilla chip products.
Empowering Community Entrepreneurship Through Salt-Based Mouthwash Production Alamsjah, Mochammad Amin; Pujiastuti, Dwi Yuli
Kontribusia : Research Dissemination for Community Development Vol 8 No 1 (2025): Kontribusia, January 2025
Publisher : OJS Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/kontribusia.v8i1.8739

Abstract

In this PKM program, our partner is residents in Sedayulawas, Lamongan, East Java, Province. This community has generated the production mouthwash derived from salt. Salt is a mineral composed primarily of sodium chloride (NaCl). Diversification of salt products with various derivative products is very possible for salt farmers to do as an effort to empower the economy of the Lamongan community as well as increase food security through the provision of quality salt and downstream technology to produce salt derivatives that have more value for example mouthwash. Mouthwash containing saltwater rinses work by increasing the pH- balance inside the mouth, creating a much more alkaline oral environment in which the bacteria are no longer able to thrive. Based on interviews and observations in the field, there are 3 main focuses of the problems currently faced by partners, namely: 1) lack of knowledge about downstreaming of salt products and their derivatives and 2) the packaging of product. Efforts to increase salt production and salt purification technology as well as alternative diversification of salt derivative products can be a model that can drive the economic sector of the community of salt farmers and women who boil salt so as to initiate the opening of new job opportunities and create superior salt products and derivative products, namely mouthwash in Lamongan Regency. This activity was realized with an approach in the form of making a sustainable cooperation program until the end of PKM, creating a family atmosphere between the two and understanding that the problems experienced were a shared problem so that they could be solved together according to the level of responsibility to achieve the expected benefits, namely increased yields, production and productivity and competitiveness, independence and welfare of the community.
Production Jelly Candy and Soap derived from marine seaweed for health branding and community empowerment in Mojokerto East Java Pujiastuti, Dwi Yuli; Sahidu, Adriana Monica; Nirmala, Dwitha
Kontribusia : Research Dissemination for Community Development Vol 8 No 1 (2025): Kontribusia, January 2025
Publisher : OJS Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/kontribusia.v8i1.8737

Abstract

In this PKM program, our partner is residents in Mojokerto, Surabaya, East Java, Province. This community has generated the production of jelly candy and natural soap derived from marine seaweed. Seaweed processing has a very broad market potential due to the increasing demand and use of seaweed processing products, both in the fields of food, health, cosmetics, pharmaceuticals or industry. Seaweed development with an industrial concept approach that starts from upstream, processing basic products into formulated products with a lot of derivative products, both food and non-food products. In food ingredients, seaweed can be formulated into jelly candy that is in great demand from children to adults. In pharmaceutical grade, it can be formulated into cosmetics such as natural soap. Based on interviews and observations in the field, there are 3 main focuses of the problems currently faced by partners, namely: 1) lack of knowledge about seaweed, 2) seaweed application for food and non-food and 3) the packaging of product. Some of the things planned by the PKM team are innovating seaweed to be jelly candy and natural soap. The purpose of this activity is to provide knowledge and understanding of the diversification of processed seaweed products for both food and non-food purposes, which is expected to provide benefits in terms of increasing the added value of seaweed, awareness of hand washing hygiene, empowering women and at the same time increasing community income. This activity was realized with an approach in the form of making a sustainable cooperation program until the end of PKM, creating a family atmosphere between the two and understanding that the problems experienced were a shared problem so that they could be solved together according to the level of responsibility to achieve the expected benefits, namely increased yields, production and productivity and competitiveness, independence and welfare of the community.
ANALISIS PROKSIMAT DAN UJI ORGANOLEPTIK BISKUIT PEDADA (Sonneratia caseolaris) SEBAGAI SUMBER PANGAN ALTERNATIF Andriyono, Sapto; Hasanah, Uswa; Pujiastuti, Dwi Yuli; Hidayati, Nuning Vita
Journal of Aquatropica Asia Vol 10 No 1 (2025): Journal of Aquatropica Asia
Publisher : Jurusan Akuakultur, Universitas Bangka Belitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33019/joaa.v10i1.6192

Abstract

Biskuit merupakan salah satu produk makanan ringan yang digemari oleh banyak kalangan Masyarakat yang saat ini banyak sekali inoasi ang dikembangkan. Salah satu biskuit yang dikembangkan dari sumber tepung alternatif adalah biscuit pedada yang dibuat dari tepung buah mangrove jenis Sonneratia caseolaris. Penelitian telah dilaksanakan dar Desember 2022 hingga Februari tahun 2024 di Laboratorium Pengolahan Pangan, Laboratorium Mikrobiologi, dan Laboratorium Kimia dan Analisis di Fakultas Perikanan dan Kelautan Universitas Airlangga. Parameter pengujian selain analisis proksimat pada produk juga dilakukan uji organoleptik. Berdasarkan hasil uji proksimat, biskuit dengan substitusi tepung pedada menunjukkan rata-rata penilaian kadar karbohidrat, kadar protein, kadar lemak, dan kadar air pada setiap perlakuan yaitu P0 kontrol (0%), 25% (P1), 50% (P2), 75% (P3). Sementara hasil pengujian organoleptik yang dilakukan memiliki penilaian kualitas warna (p < 0,05) yang menunjukkan bahwa terdapat pengaruh yang signifikan antara substitusi tepung pedada terhadap kualitas warna, aroma, rasa, dan tesktur pada biskuit. Substitusi tepung terigu dengan tepung buah pedada pada biskuit berpengaruh terhadap meningkatkan karbohidrat serta rendah protein dan lemak dan mengurangi kadar gluten. Pengujian organoleptik menunjukkan bahwa perlakuan dengan hasil terbaik ialah pada P1, konsentrasi tepung pedada 25% memiliki warna, tekstur, dan aroma yang paling disukai panelis.
ANALISIS PROKSIMAT DAN UJI ORGANOLEPTIK BISKUIT PEDADA (Sonneratia caseolaris) SEBAGAI SUMBER PANGAN ALTERNATIF Andriyono, Sapto; Hasanah, Uswa; Pujiastuti, Dwi Yuli; Hidayati, Nuning Vita
Journal of Aquatropica Asia Vol 10 No 1 (2025): Journal of Aquatropica Asia
Publisher : Program Studi Akuakultur, Universitas Bangka Belitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33019/joaa.v10i1.6192

Abstract

Biskuit merupakan salah satu produk makanan ringan yang digemari oleh banyak kalangan Masyarakat yang saat ini banyak sekali inoasi ang dikembangkan. Salah satu biskuit yang dikembangkan dari sumber tepung alternatif adalah biscuit pedada yang dibuat dari tepung buah mangrove jenis Sonneratia caseolaris. Penelitian telah dilaksanakan dar Desember 2022 hingga Februari tahun 2024 di Laboratorium Pengolahan Pangan, Laboratorium Mikrobiologi, dan Laboratorium Kimia dan Analisis di Fakultas Perikanan dan Kelautan Universitas Airlangga. Parameter pengujian selain analisis proksimat pada produk juga dilakukan uji organoleptik. Berdasarkan hasil uji proksimat, biskuit dengan substitusi tepung pedada menunjukkan rata-rata penilaian kadar karbohidrat, kadar protein, kadar lemak, dan kadar air pada setiap perlakuan yaitu P0 kontrol (0%), 25% (P1), 50% (P2), 75% (P3). Sementara hasil pengujian organoleptik yang dilakukan memiliki penilaian kualitas warna (p < 0,05) yang menunjukkan bahwa terdapat pengaruh yang signifikan antara substitusi tepung pedada terhadap kualitas warna, aroma, rasa, dan tesktur pada biskuit. Substitusi tepung terigu dengan tepung buah pedada pada biskuit berpengaruh terhadap meningkatkan karbohidrat serta rendah protein dan lemak dan mengurangi kadar gluten. Pengujian organoleptik menunjukkan bahwa perlakuan dengan hasil terbaik ialah pada P1, konsentrasi tepung pedada 25% memiliki warna, tekstur, dan aroma yang paling disukai panelis.
Pengaruh Penambahan Bayam Merah (Amaranthus tricolor L.) terhadap Fisikokimia dan Organoleptik Siomay Ikan Kembung (Rastrelliger sp.): The Effect of Adding Red Spinach (Amaranthus tricolor L.) on the Physiochemistry and Organoleptics Content of Mackerel Fish (Rastrelliger sp.) Dumplings Nirmala, Dwitha; Fadillah, Amanda Rakhma; Pujiastuti, Dwi Yuli
JFMR (Journal of Fisheries and Marine Research) Vol. 9 No. 2 (2025): JFMR on July
Publisher : Faculty of Fisheries and Marine Science, Brawijaya University, Malang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfmr.2025.009.02.7

Abstract

Siomay merupakan produk olahan sejenis dimsum yang biasanya terbuat dari bahan baku daging ayam yang dihaluskan, kemudian dibungkus dengan kulit pangsit. Seiring kebutuhan tubuh akan zat gizi yang meningkat, maka dilakukan pengkayaan untuk menghasilkan produk pangan yang memiliki kandungan lebih seimbang. Selain itu, supaya menghasilkan produk pangan yang memiliki tekstur yang padat dan kompak. Pengkayaan tersebut dapat diperoleh dari ikan kembung berupa protein dan penambahan sayuran bayam merah yang kaya serat. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan bayam merah (Amaranthus tricolor L.) terhadap fisikokimia dan organoleptik produk siomay ikan kembung (Rastrelliger sp.). Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari empat perlakuan dengan 5 kali ulangan. Perlakuan pada penelitian ini berupa siomay ikan kembung yang diberi penambahan bayam merah, yaitu P0 (0%), P1 (5%), P2 (10%), dan P3 (15%). Hasil penelitian menunjukkan penambahan bayam merah berpengaruh terhadap fisikokimia dan organoleptik siomay ikan kembung. Nilai fisikokimia terbaik didapat pada penambahan bayam merah 5% dengan nilai rata-rata kadar protein 5,35%, kadar lemak 2,29%, kadar air 44,96%, kadar abu 1,31%. Siomay ikan kembung dengan penambahan bayam merah berpengaruh nyata terhadap hasil uji analisis tekstur dan oragnoleptik yang menunjukkan nilai signifikasi (P<0,05).   Siomay is a processed product similar to dimsum which is usually made from ground chicken meat, then wrapped in wonton skin. As the body's need for nutrients increases, enrichment is carried out to produce food products that have a more balanced content. Apart from that, to produce food products that have a dense and compact texture. This enrichment can be obtained from mackerel fish in the form of protein and the addition of red spinach which is rich in fiber. This research aims to determine the effect of adding red spinach (Amaranthus tricolor L.) on the physicochemistry and organoleptics of mackerel (Rastrelliger sp.) dumpling products. This research was conducted using a Completely Randomized Design (CRD) consisting of four treatments with 5 replications. The treatment in this study was mackerel dumplings with the addition of red spinach, namely P0 (0%), P1 (5%), P2 (10%), and P3 (15%). The results showed that the addition of red spinach had an effect on the physicochemical and organoleptic properties of mackerel fish dumplings. The best physicochemical values ​​were obtained by adding 5% red spinach with an average value of protein content of 5.35%, fat content of 2.29%, water content of 44.96%, ash content of 1.31%. Mackerel dumplings with the addition of red spinach had a significant effect on the results of texture and oragnoleptic analysis tests which showed significant values ​​(P<0.05).
BILANGAN PEROKSIDA KETENGIKAN MINYAK IKAN GABUS (Channa striata) SELAMA PENYIMPANAN DENGAN PENAMBAHAN LIKOPEN KASAR BUAH TOMAT (Lycopersicon esculentum) Novrida, Alya Shaka; Pujiastuti, Dwi Yuli; Saputra, Eka
Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Vol 21, No 2 (2025): SAINTEK PERIKANAN
Publisher : Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/ijfst.21.2.115-123

Abstract

Ikan gabus (Channa striata) sering dimanfaatkan sarinya karena mengandung albumin untuk mempercepat proses penyembuhan luka Proses ekstraksi albumin dari ikan gabus menghasilkan minyak samping yang kaya asam lemak tak jenuh, seperti omega-3 dan omega-6. Minyak ikan gabus mengandung banyak ikatan rangkap yang mudah mengalami reaksi oksidasi. Salah satu cara untuk menghambat oksidasi minyak ikan adalah dengan menambahkan antioksidan. Antioksidan sintetis dinilai berbahaya bagi tubuh serta memiliki efek samping, sehingga penelitian ini memanfaatkan antioksidan alami dari likopen kasar buah tomat. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan likopen kasar buah tomat dan variasi suhu penyimpanan terhadap bilangan peroksida minyak ikan gabus selama penyimpanan. Metode penelitian yang digunakan adalah uji eksperimental pada minyak ikan gabus yang terdiri dari empat perlakuan terdiri dari satu kontrol tanpa likopen dan tiga perlakuan dengan penambahan likopen kasar 60 g/200 ml pada suhu penyimpanan 28°C, 5°C, dan -9°C selama 21 hari. Hasil penelitian menunjukkan perlakuan optimal penyimpanan minyak ikan terdapat pada perlakuan penambahan likopen kasar dengan penyimpanan kulkas 5°C berdasarkan hasil uji bilangan peroksida terkecil 3,33 meq/kg pada hari ke-21 serta nilai organoleptik parameter bau dan kekeruhan terbaik.
Pengaruh Fortifikasi Tepung Tulang Ikan Bandeng (Chanos chanos) Terhadap Karakteristik Fisikokimia dan Daya Terima Roti Tawar Mahfiroh, Ririn; Sahidu, Adriana Monica; Pujiastuti, Dwi Yuli
Jurnal Perikanan Unram Vol 15 No 4 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i4.1665

Abstract

Limbah tulang ikan bandeng ialah produk sampingan dari industri perikanan yang belum termanfaatkan secara maksimal. Produk tersebut terdapat kandungan kalsium dan protein tinggi sehingga potensial diolah sebagai bahan fortifikasi pangan. Roti tawar sebagai makanan yang populer di masyarakat diketahui rendah akan kandungan kalsium. Penelitian ini bertujuan guna mengkaji pengaruh penambahan tepung tulang ikan bandeng terhadap karakteristik fisikokimia dan tingkat kesukaan konsumen pada roti tawar. Penelitian menggunakan metode Rancangan Acak Lengkap (RAL) dengan lima tingkat konsentrasi fortifikasi, yakni 0%, 2,5%, 5%, 7,5%, dan 10%, masing-masing dengan empat kali ulangan. Parameter ujinya meliputi kadar air, protein, abu, dan kalsium, serta atribut tekstur seperti hardness, cohesiveness, springiness, dan chewiness, disertai uji hedonik pada warna, rasa, tekstur, dan aroma. Hasil menunjukkan bahwa fortifikasi tepung tulang ikan bandeng berpengaruh signifikan (p<0,05) terhadap sebagian besar parameter, kecuali warna. Peningkatan konsentrasi fortifikasi menyebabkan naiknya kadar protein, abu, dan kalsium, namun menurunkan kadar air dan beberapa parameter tekstur. Perlakuan terbaik diperoleh pada fortifikasi 5% (P2) berdasarkan analisis Bayes, dengan skor tertinggi pada seluruh parameter. Fortifikasi tepung tulang ikan bandeng sebesar 5% terbukti mampu memperkaya kandungan gizi roti tawar tanpa mengurangi tingkat kesukaan konsumen, serta menjadi upaya pemanfaatan limbah perikanan yang fungsional dan bernilai ekonomi.
Co-Authors A. Shofy Mubarak Abdillah, Annur Ahadi Abdul Azis Adibi Rahiman bin Md Nor Adriana Monica Sahidu Alwi Husein, Mohamad Akmal Amalia, Rizka Sandra Andi Dwi Prasetyo Arda Farhadina Sartika Arini Imandasari Carattri Kusuma Werdani, Money Diah Anggraini Wulandari DWI SURYANTO Dwitha Nirmala Eka Saputra Eka Saputra Fadhilah Atika Putri Fadillah, Amanda Rakhma Ghishella Ayu Rahmawati Ghishella Ayu Rahmawati Hasanah, Uswa Helda Urbhani Rosa Heru Pramono Himnna Sayyidatul Islamiyah Islamiyah, Himnna Sayyidatul Khadijah Zai Laksmi Sulmartiwi Leo Herlambang Luluk Fajar Sari Mahfiroh, Ririn Maulida Agustina Maulida Agustina Maulida Agustina Md Nor, Adibi Rahiman bin Mochammad Amin Alamsjah Mohamad Akmal Alwi Husein Money Carattri Kusuma Werdani Mubarok, Shofy Muhammad Arif Ananto Muhammad Dzaky N. Juni Triastuti Novrida, Alya Shaka Nuning Vita Hidayati Nurahman, Zahidan Fikri Nurkalila Hasna Oemar Moechthar Patmawati Patmawati Patmawati Patmawati, Patmawati Probowati, Fiona Bayun Putra, Leody Yuwono Putranti Hikmah Triningtyas Putri, Fadhilah Atika Rachmat Fajar Darmawan Rahmawati, Ghishella Ayu Raseetha Siva Renyta Andini Wahyuningtyas Riantiza Amartya Nurlika Riska Ayu Eliana Rizka Sandra Amalia Rr. Juni Triastuti Sapto Andriyono Sari, Putri Desi Wulan Shofy Mubarak Shofy Mubarok Siva, Raseetha Sofi Maulana Sri Subekti Susan Orain SYAMSURI Syamsuri Tjahjaningsih, Wahju Triningtyas, Putranti Hikmah Wahyu Saputro Wulandari, Diah Anggraini Zahidan Fikri Nurahman zai, Khadijah Zulfan Ibrahimi