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All Journal Jurnal Gizi Jurnal Pangan dan Gizi PROSIDING SEMINAR NASIONAL Jurnal Prima Edukasia WARTA Jurnal Penelitian Humaniora Jurnal Kesehatan Ilmu Gizi Indonesia EDUFORTECH Argipa (Arsip gizi dan Pangan) Jurnal Teknologi Pangan dan Hasil Pertanian GHIDZA: Jurnal Gizi dan Kesehatan Journal of Tropical AgriFood Jurnal Abdimas Madani dan Lestari (JAMALI) Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat FoodTech: Jurnal Teknologi Pangan Jurnal Pengabdian Masyarakat Asia Community Empowerment Poltekita: Jurnal Pengabdian Masyarakat MAHESA : Malahayati Health Student Journal Jurnal EMPATI (Edukasi Masyarakat, Pengabdian dan Bakti) Nutriology: Jurnal Pangan, Gizi, Kesehatan Jurnal Ekonomi Jurnal Abdi Masyarakat Indonesia Jurnal Pengabdian Teknologi Tepat Guna Abdi Psikonomi Abdi Geomedisains JURNAL AGROINDUSTRI HALAL Proceeding ISETH (International Summit on Science, Technology, and Humanity) JAPI: Jurnal Akses Pengabdian Indonesia Prosiding University Research Colloquium Journal of Student Research Jurnal Inovasi Pengabdian dan Pemberdayaan Masyarakat Journal of Food and Agricultural Product Ranah Research : Journal of Multidisciplinary Research and Development Inovasi Jurnal Pengabdian Masyarakat (IJPM) Jurnal Kesehatan

Aan Sofyan

Universitas Muhammadiyah Surakarta

Author-ID : 434252

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STUDI KOMPARASI HARAPAN ORANG TUA SISWA SDSN DAN SD EKS RSBI DI DAERAH ISTIMEWA YOGYAKARTA Aan Sofyan; Udik Budi Wibowo
Jurnal Prima Edukasia Vol 3, No 1: January 2015
Publisher : Asosiasi Dosen PGSD dan Dikdas Indonesia

Penelitian ini bertujuan untuk mengetahui perbedaan harapan orang tua siswa yang menyekolahkan anaknya di SDSN dan SD Eks RSBI. Penelitian ini menggunakan pendekatan kuantitatif dengan jenis penelitian komparasi. Populasi penelitian adalah orang tua siswa kelas I SDSN dan SD eks RSBI di Daerah Istimewa Yogyakarta (DIY). Sampel 322 orang tua siswa SDSN dan 226 orang tua siswa SD eks RSBI ditentukan dengan cluster random sampling technique. Instrumen penelitian yang digunakan berupa kuesioner harapan orang tua siswa. Instrumen penelitian dikembangkan berdasarkan enam kategori fungsi sekolah yaitu: (1) fungsi mengembangkan kecerdasan pikiran dan memberikan pengetahuan, (2) fungsi spesialisasi, (3) fungsi efisiensi, (4) fungsi sosialisasi, (5) fungsi konservasi, dan (6) fungsi transisi. Pengumpulan data menggunakan skala. Data dianalisis menggunakan statistik non-parametric, dengan menggunakan uji Mann-Whitney. Berdasarkan hasil penelitian yang diperoleh dapat disimpulkan bahwa tidak terdapat perbedaan antara harapan orang tua siswa SDSN dan SD eks RSBI di DIY. Hasil analisis uji Mann-Whitney menunjukkan nilai signifikansi 0,666 yang berarti bahwa hipotesis Ho diterima. Artinya, harapan orang tua siswa SDSN dan SD eks RSBI mengenai fungsi sekolah di DIY adalah sama. Secara keseluruhan baik orang tua siswa SDSN maupun orang tua siswa SD eks RSBI mengharapkan sekolah yang mereka pilih untuk anaknya bisa melaksanakan fungsinya dengan baik. __________________________________________________________________________________________________________________________________ A COMPARATIVE STUDY ON THE EXPECTATION OF THE PARENTS OF STUDENTS OF SDSN AND EX-RSBI SD IN YOGYAKARTA SPECIAL TERRITORY ABSTRACT This study aimed to determine the differences in the expectations of parents who send their children to SDSN and SD Ex RSBI. This study uses the quantitative approach to the type of compa-rative research. The study population was parents of the students of elementary school class I SDSN and ex RSBI in Yogyakarta Special Territoy (YST). A sample of 322 SDSN students’ parents and 226 Ex RSBI SD students’ parents was established using the cluster random sampling technique. The research instrument used was in the form of a questionnaire on the expectations of the students’ parents. The research instrument was developed based on six categories of school functions, namely:(1) function of developing intelligence of the mind and providing knowledge, (2) specialization function, (3) efficiency function, (4) socialization function, (5) conservation function, and (6) transi-tion function. The data were collected using a questionaire with Likert scale and analyzed using the non-parametric statistics of Mann-Whitney test. Based on the results, it can be concluded that there is no difference between the expectations of parents of the students of SDSN and that of ex-RSBI in YST. The results of the Mann-Whitney test analysis showed a significance value of 0.666 which means that the hypothesis H0 is accepted. This means that the expectations of the parents of SDSN students and that of the parents of Ex-RSBI SD students in terms functions in YST are the same. Overall both SDSN students’ parents and ex-RSBI SD students’ parents expect that the schools they choose for their children to carry out their functions properly.Keywords: expectation, parent, SDSN, SD eks RSBI.

Pengenalan Teknologi Pengolahan Tepung Okara untuk Produk Pangan pada Masyarakat di Masa Pandemi: Introduction of Processing Technology of Okara Flour for Food Products in the Community during the Pandemic Aan Sofyan; Eni Purwani; Pramudya Kurnia; Setyaningrum Rahmawaty; Laras Pratiwi; Alya Alvionita Sukma
Poltekita: Jurnal Pengabdian Masyarakat Vol. 3 No. 2 (2022): April-Juni
Publisher : Pusat Penelitian & Pengabdian Masyarakat Poltekkes Kemenkes Palu

The Covid-19 pandemic impacts all aspects of human life both health and economic aspects. The utilization of soybean dregs flour or okara flour in food products will have the opportunity to increase household income. The purpose of this service activity was to introduce the processing of food products in the form of flakes and caramel sponges made from okara flour. This activity was carried out through several stages, namely: situation analysis survey consisting of 22 members of the PKK group in Jatisari Village, Sambi District, Boyolali Regency, Central Java; preparation for the implementation of activities; workshop on making flakes and caramel sponge; and evaluation. The result of this activity was that there was a public interest in using soybean dregs as an ingredient to make food products. It can be seen from the enthusiasm of the community in participating in both workshops and workshops that have been carried out at these activities. At the evaluation stage, it was also known that the community was interested in developing food products made from soybean dregs flour that had economic value. Therefore, it had the opportunity to be used as a new business in the hope of increasing household income. ABSTRAK Pandemi Covid-19 berdampak terhadap seluruh aspek kehidupan manusia, baik aspek kesehatan maupun ekonomi. Pemanfaatan tepung ampas kedelai atau tepung okara menjadi produk pangan akan berpeluang menjadi usaha peningkatan pendapatan rumah tangga. Tujuan kegiatan pengabdian ini yaitu mengenalkan tentang pengolahan produk pangan berupa flakes dan bolu karamel berbahan tepung ampas kedelai. Metode pelaksanaan kegiatan pengabdian ini dilakukan melalui beberapa tahapan yaitu: survei analisis situasi mitra yang terdiri dari 22 anggota kelompok PKK Desa Jatisari Kecamatan Sambi Kabupaten Boyolali Jawa Tengah; persiapan pelaksanaan kegiatan; sarasehan; workshop pembuatan flakes dan bolu karamel; serta evaluasi. Hasil kegiatan pengabdian ini yaitu adanya minat dan ketertarikan masyarakat untuk memanfaatkan ampas kedelai sebagai bahan untuk membuat produk pangan. Hal ini terlihat dari antusias masyarakat dalam mengikuti kegiatan baik sarasehan maupun workshop yang telah dilakukan pada kegiatan tersebut. Pada tahap evaluasi juga diketahui bahwa masyarakat tertarik untuk mengembangkan produk pangan berbahan tepung ampas kedelai yang memiliki nilai ekonomi sehingga berpeluang untuk dijadikan usaha baru dengan harapan dapat menambah pendapatan rumah tangga.

Pengaruh Penambahan Puree Wortel Terhadap Kadar Protein, Beta Karoten dan Daya Terima Cookies Kacang Hijau Hasna Nadila; Aan Sofyan
Jurnal Kesehatan Vol 15, No. 1 (2022): Jurnal Kesehatan
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/jk.v15i1.16856

Cookies merupakan makanan yang sering dikonsumsi masyarakat sebagai alternatif makanan selingan. Cookies merupakan salah satu produk olahan panggangan yang biasanya berbahan utama tepung terigu protein rendah yang dapat diperkaya gizinya dengan pemanfaatan bahan lokal yaitu penggunaan kacang hijau sebagai pengganti tepung terigu dan pemanfaatan bahan lokal wortel yang diolah menjadi puree lalu ditambahkan pada pembuatan cookies. Penelitian ini bertujuan untuk menganalisis pengaruh penambahan puree wortel terhadap kadar protein, kadar beta karoten dan daya terima cookies kacang hijau. Jenis penelitian adalah eksperimental dengan menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan. Besar penambahan puree wortel yaitu 0%, 10%, 20% dan 30%. Kadar protein tertinggi yaitu pada cookies kacang hijau dengan penambahan puree wortel 10%. Kadar beta karoten tertinggi yaitu pada cookies kacang hijau dengan penambahan puree wortel 30%. Nilai rata–rata tertinggi daya terima yaitu pada cookies kacang hijau dengan penambahan puree wortel 0%. Tidak terdapat pengaruh penambahan puree wortel terhadap kadar protein dan daya terima cookies kacang hijau, sedangkan terdapat pengaruh penambahan puree wortel terhadap kadar beta karoten cookies kacang hijau.

Rasio-Rasio Pembentuk Angka Kemiskinan di Kabupaten Sragen Muhammad Arif; Maulidyah Indira Hasmarini; Aprilia Putri Wulandari; Aan Sofyan
Prosiding University Research Colloquium Proceeding of The 11th University Research Colloquium 2020: Bidang Sosial Humaniora dan Ekonomi
Publisher : Konsorsium Lembaga Penelitian dan Pengabdian kepada Masyarakat Perguruan Tinggi Muhammadiyah 'Aisyiyah (PTMA) Koordinator Wilayah Jawa Tengah - DIY

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2389.726 KB)

Kemiskinan selalu menjadi efek samping dalam program perumbuhan ekonomi dibelahan dunia manapun, bisa diartikan pula bahwa kemiskinan adalah bentuk residu dari pergerakan ekonomi, sehingga keberadaannya hampir selalu dapat dipastikan akan terjadi. Kompleksitas kemiskinan berbanding lurus dengan kemajuan perekonomian, semakin maju perekonomian suatu negara maka masalah yang muncul sebagai driver pembentuk kemiskinan juga akan lebih rumit. Penelitian ini dilakukan untuk mengetahui pengaruh dari variabel Dependency Ratio, Disparitas, dan Aksesibilitas sebagai variabel bebas terhadap Kemiskinan, populasi yang diamati dalam penelitian ini adalah seluruh masyarakat miskin wilayah di Kabupaten Sragen. Analisis yang digunakan untuk melihat hubungan tersebut adalah metode panel data. Hasil penelitian menunjukkan bahwa wilayah dengan Tingkat Kemiskinan tertinggi berada di desa Ngargotirto, Kecamatan Sumberlawang dan wilayah Kemiskinan terendah berada di desa Sribit, Kecamatan Sidoharjo. Variabel Dependency Ratio dan Disparitas tidak berpengaruh signifikan sedangkan Aksesibilitas berpengaruh signifikan terhadap Kemiskinan. Hasil uji secara simultan (Uji F) menunjukkan bahwa Dependency Ratio, Disparitas, Aksesibilitas secara simultan atau bersama-sama berpengaruh terhadap Tingkat Kemiskinan di Kabupaten Sragen.

Tekstur Kekerasan dan Mutu Sensoris Dendeng Sapi dengan Subtitusi Tepung Daun Stevia Aan Sofyan; Astrid Luthfi Rizkediani
Prosiding University Research Colloquium Proceeding of The 13th University Research Colloquium 2021: Kesehatan dan MIPA
Publisher : Konsorsium Lembaga Penelitian dan Pengabdian kepada Masyarakat Perguruan Tinggi Muhammadiyah 'Aisyiyah (PTMA) Koordinator Wilayah Jawa Tengah - DIY

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (520.94 KB)

Dendeng merupakan makanan sumber protein hewani yang berbahan dasar daging sapi dan sudah dikenal lama oleh masyarakat. Salah satu aspek mutu dendeng yaitu ditinjau dari tekstur kekerasan. Tepung daun stevia yang digunakan pada pengolahan pangan diduga memiliki sifat fungsional yang dapat mempengaruhi mutu produk pangan. Tujuan penelitian ini yaitu untuk mengetahui pengaruh substitusi tepung daun stevia terhadap tekstur kekerasan dan daya terima dendeng sapi. Metode penelitian yang dilakukan yaitu dengan cara mensubstitusi gula dengan tepung daun stevia pada proses marinasi dendeng sapi. Ada tiga variasi persentase substitusi tepung daun stevia yaitu 0% (DS0); 50% (DS50); dan 100% (DS100). Hasil penelitian menunjukkan tingkat tekstur kekerasan daging sapi dengan substitusi daun stevia sebesar 0%; 50%; dan 100% berturut-turut sebesar 5.38N, 3.36N, dan 2.55N. Berdasarkan uji Duncan menunjukkan bahwa ada perbedaan nyata (p≤0.05) pada tekstur kekerasan dendeng sapi. Hasil uji daya terima panelis menujukkan bahwa bahwa dendeng sapi dengan substitusi tepung daun stevia 50% (DS50) cenderung lebih disukai, bila dibandingkan dengan dendeng sapi dengan substitusi tepung daun stevia 100% (DS100).

Protein Content and Overrun Value of Ice Cream made from Cashew Nut Milk Substitution with the Addition of Sorghum Flour Yumna Choirunnisa; Pramudya Kurnia; Aan Sofyan; Agung Setya Wardana
Prosiding University Research Colloquium Proceeding of The 15th University Research Colloquium 2022: Mahasiswa (Student Paper Presentation) B
Publisher : Konsorsium Lembaga Penelitian dan Pengabdian kepada Masyarakat Perguruan Tinggi Muhammadiyah 'Aisyiyah (PTMA) Koordinator Wilayah Jawa Tengah - DIY

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (215.684 KB)

Background : Ice cream is a frozen product made from milk, cream, and a combination of various other ingredients that are in great demand by the public. This ice cream research uses the basic ingredients of cashew nut milk with sorghum flour addition as a treatment. Objective : To determine the protein content and overrun value in cashew nut milk ice cream products with the addition of sorghum flour. Method : Experimental method with Completely Randomized Design (CRD). The independent variables are protein content and overrun value, while the dependent variable is the variation of the addition of sorghum flour with 2 replications and times analysis, respectively. Results : The protein content of cashew nut milk ice cream from the four treatments, the addition of 0% sorghum was 4.058%, the addition of 0.1% sorghum was 3.274%, the treatment of adding 0.2% sorghum was 3.816%, and the addition of 0.3% sorghum was 3.891%. There was no effect of protein content on the addition of sorghum flour (p=0.097) using the Kruskal Wallis test. The overrun value of cashew nut milk ice cream from the four treatments: the addition of 0% sorghum was 45.86%, the treatment of adding 0.1% sorghum was 39.56%, the treatment of adding 0.2% sorghum was 43.37%, and the addition of 0.3% sorghum treatment was 37.61%. There was an effect of the overrun value based on the four treatments (p=0.003) using the One Way Anova test followed by the DMRT test. There was a difference in the treatment of adding 0% sorghum with the addition of 0.1% and 0.3% and the addition of 0.3% and 0.2% sorghum. The protein content and overrun value have met the ice cream quality requirements in accordance with SNI 3713:2018. Conclusion : The highest protein content and overrun value were in the treatment of adding 0% sorghum and have met the ice cream quality requirements according to SNI 3713:2018.

Kadar air, Kadar protein, dan Kadar Serat Pangan pada Cookies dengan Substitusi Tepung Ubi Jalar Ungu dan Tepung Rebung Nafira Alifianita; Aan Sofyan
Jurnal Pangan dan Gizi Vol 12, No 2 (2022): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.12.2.2022.37 - 45

Cookies are one of the snacks that can be used as an alternative in fulfilling high-calorie and protein foods. Cookies are a type of small oven biscuit made from wheat flour with the addition of fat, sugar, etc. This study aims to determine the water content, protein content and dietary fiber content of cookies with the substitution of purple sweet potato flour and flour. bamboo shoots. This experimental study used a completely randomized design (CRD), with purple sweet potato flour substitution treatment of 40%, 35%, 30% and 25%, which was combined with bamboo shoot flour at 0%, 5%, 10%, and 15 respectively. %. The results showed the lowest water content in F1 was 6.73%, the highest water content in F4 was 7.65%. The highest protein content in F4 was 5.20%, the lowest protein content in F1 was 3.62%. The highest dietary fiber content in F1 was 5.01% and the lowest dietary fiber content in F4 was 3.32%. There is a significant effect of each treatment on cookies.

PERSENTASE RENDEMEN DAN SIFAT SENSORIS NATA DE CASSAVA DENGAN LAMA FERMENTASI DAN PENAMBAHAN EKSTRAK KECAMBAH KACANG HIJAU YANG BERBEDA Aan Sofyan; Ega Mukti Wandani
ARGIPA (Arsip Gizi dan Pangan) Vol 7 No 2 (2022)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v7i2.9369

Nata is a food product that is widely known by the public, but nata is commonly made using coconut water which is fermented by the bacterium Acetobacter xylinum. It needs to be a diversification process of making nata by utilizing other substrates, namely cassava extract. This study aims to determine the effect of fermentation time and the addition of mung bean sprout extract on the yield, as well as the sensory properties of nata de cassava. The research method used is experimental research with a research design in the form of a completely randomized design (CRD). There were two types of treatment in this study, namely variations in fermentation time of 9, 11, and 13 days, and variations in the addition of mung bean extract sprout of 0.75%, 1%, and 1.25%. The results showed that the highest yield was 86.2% in the 9-day fermentation treatment with the addition of 0.75% mung bean extract, while the lowest yield was 12.1% at the 13-day fermentation time with the addition of mung bean sprout extract 1. 25%. The best sensory properties of nata de cassava as a whole were at 11 days of fermentation with the addition of 1% mung bean sprout extract. This study concludes that there is no effect of fermentation time and the addition of different green bean sprout extracts on the nata de cassava yield.

Pengaruh Subtitusi Tepung Suweg (Amorphopallus campanulatus B1) Terhadap Tingkat Pengembangan, Kekerasan dan Daya Terima Bolu Suweg Hasti Hamurwani Siwi; Aan Sofyan Sofyan
Journal of Food and Agricultural Product Vol 2, No 2 (2022): JFAP
Publisher : Universitas Veteran Bangun Nusantara

The average consumption of wheat flour per capita in Indonesia from 2011 to 2015 reached 13.13% and is increasing. Suweg flour has the potential to replace some wheat flour, reducing the level of consumption of wheat flour. Suweg flour has high fiber content and a low glycemic index. Sponge quality parameters can be seen from the level of development, hardness, and acceptability of the suweg sponge. This study aims to determine the effect of suweg flour substitution on the level of development, hardness, and acceptability of suweg sponge cake. The research method used was a completely randomized design with 0%, 25%, 50%, and 75% flour substitution treatments. Data analysis used One Way Anova and Kruskal-Wallis tests, then if there was an effect, continued Duncan Multiple Range Test (DMRT) with a significance level of 95%. The results showed that the highest level of development of suweg cake was in the substitution of suweg flour by 50%. The results of testing the highest hardness of suweg cake were in the substitution of suweg flour by 50%. Based on the results of the acceptability test of the overall suweg cake, panelists tended to prefer the suweg cake with suweg flour substitution by 0% with an average preference score of 5.4. Conclusion: there is no effect of suweg flour substitution on the level of development and hardness of suweg cake, but there is an effect of suweg flour substitution on the acceptability of suweg cake

Gambaran Pengetahuan Pembeli Dalam Memilih Bahan Pangan Hewani Halal di Pasar Nglano Karanganyar Rhisma Nasita Sianti; Aan Sofyan
JURNAL AGROINDUSTRI HALAL Vol. 9 No. 1 (2023): Jurnal Agroindustri Halal 9(1)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v9i1.5383

Status kehalalan pangan hewani sangat erat kaitannya dengan pengetahuan dan kepedulian para supplier atau penyedia bahan pangan. Pengetahuan merupakan informasi yang disimpan konsumen dalam ingatan sebagai faktor penentu utama dari perilaku atau sikap konsumen. Dilihat dari perspektif pengetahuan produk tentang produk halal, bahwa tingkat kepekaan dan kepedulian konsumen di Indonesia terhadap kehalalan produk yang ada masih kurang. Tujuan dari penelitian ini yaitu untuk mengetahui gambaran pengetahuan pembeli dalam memilih bahan pangan hewani halal di pasar Nglano Karanganyar. Penelitian ini menggunakan metode observasional dengan rancangan studi cross sectional dengan jumlah responden 82 orang. Data pengetahuan responden didapatkan dengan memberikan kuesioner kepada para pembeli atau konsumen bahan pangan hewani halal di Pasar Nglano Karanganyar. Analisis data menggunakan program SPSS 20.0 dengan analisis univariat untuk mengetahui gambaran pengetahuan pembeli dalam memilih bahan pangan hewani halal. Hasil penelitian menunjukan bahwa sebagian besar pengetahuan pembeli dalam memilih bahan pangan hewani halal adalah baik (85,4%) dan sebanyak (14,6%) pembeli yang memiliki pengetahuan cukup. Dari hasil penelitian dapat disimpulkan bahwa sebagian pengetahuan pembeli atau responden memiliki kategori pengetahuan yang “baik” dalam memilih bahan pangan hewani halal.

Co-Authors A.A. Ketut Agung Cahyawan W Achmad Vandian Nur, Achmad Vandian Aditya Fajar Cahyono Putra Afandi, Adam Pri Aflit Nuryulia Praswati Ahmad Muhammad Fuadi Alya Alvionita Sukma Amalia Jati Mahanani Ambarwati Aninda Diar Aulia Anindya Suryawati Anjalya Pertiwi, Munitya Aprilia Putri Wulandari Ardiyanti, Narita Dwi Ariyani, Ima Ariyanto, Fazri Arvita Ningtyas Astrid Luthfi Rizkediani Asyifa, Soniya Nur Atiqa Sabardila Aulai Rahman Aulia Uswatun Khasanah Ayuningtyas, Tri Nuria Azhari, Salma Widya Charisma Alzura Choirul Huda Septianto Choirunnisa, Yumna Daris Trigamadia Denny Vitasari Dewi, Alfa Yuliana Diny Oktri Sani Ega Mukti Wandani Elida Soviana Endang Nur Widiyaningsih Eni Purwani Etika Muslimah Evi Oktaviana, Desy Fari Adi Prasetya fatimah Fatimah Feny Rosilia Nurhayati Fida’ Husain Firman Faradisi Firmansyah Firmansyah Fitri Puji Rahmawati Fitriana Mustikaningrum Gita Febri Cahyani Hamurwani Siwi, Hasti Hani, Nur Hasna Nadila Hasti Hamurwani Siwi Haya, Lovina Rizki Ihsanti, Elsa Nurul Ika Mukti Virgiyanti Ismaae Yusoh Joy Astro Jusoh, Tengku Farizan Izzi Che Ku Khairunnisa, Puan Aisyah Khaqiqi, Zahrotun Khusna, Fatikhah Izzatul Kinzki, Hyraianda Essyana Kirana, Garda Sukma Kirani, Fahira Diva Kun Harismah Kussudyarsana Kussudyarsana Laras Pratiwi Lina Agustina Linda Fatmawati Luluk Ria Rakhma Main Sufanti Mandasari, Anita Maulidyah Indira Hasmarini Mochammad Imron Awalludin Moh fahmi Johan Syah Mohammad Rizqi Muhammad Afif Muhammad Arif Muhammad Arif Muhtadi Muhtadi Munajat Tri Nugroho Musabbikha, Musabbikha Mutiara, Intan Nafira Alifianita Naziela Eldiana Husna AZ Ngatono Ngatono Ngatono, Ngatono Nikmah Nurul Utami Nuniek Nizmah Fajriyah Nur Aini Nur Andriyani Nurgiyatna Nurhidayat Nurhidayat Nurul Huda Nurul Huda Nuryulia, Aflit Oktaviani Fitriyah Prameswari, Annisa Dinda Wiedia Pramudya Kurnia Pratiwi, Adcharina Adcha Prawesthi, Tiva Eka R.Kurniawan Dwi Septiady Rahmawati, Seli Nur Rhisma Nasita Sianti Rizkediani, Astrid Luthfi Rizqi Nuraini Royani Eka Safitri S Soepatini Salma Widya Azhari Salsa Bella, Shella Salsabillah, Indria Irvi Setyaningrum Rahmawaty Sinta Dewi Subariyatun, Siti Sudrajah Warajati Kisnawaty Suparti Suparti Suranto Suranto Syagita Wahyu Nur Ramadhoni Thoha Syaifudin Zuhri Tiara Putri Kusumawardani Trisna Ardiana Fatmawati Tsaltsa Rizqa Maulida Tunisyia, Aviva Udik Budi Wibowo Urmatul Waznah Verent Vidanindya Ivena Wachidah Yuniartika wahyuni wahyuni Wardana, Agung Setya Wardani, Retno Kusuma Wilia Afida Wulandari, Aprilia Putri Wulandari, Arita Yolanda, Intania Widi Yumna Choirunnisa Yuniarti Zuhri, Thoha Syaifudin Zulfah, Dewi Nashikhatul

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