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Aan Sofyan
Universitas Muhammadiyah Surakarta
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Tekstur Kekerasan dan Mutu Sensoris Dendeng Sapi dengan Subtitusi Tepung Daun Stevia Sofyan, Aan; Rizkediani, Astrid Luthfi
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

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Abstract

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 Choirunnisa, Yumna; Kurnia, Pramudya; Sofyan, Aan; Wardana, Agung Setya
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

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Abstract

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.
Menciptakan Kemandirian Pangan dan Kesehatan Bagi Anggota Prolanis di Puskesmas Ngemplak 1, Kabupaten Sleman, Yogyakarta Kisnawaty, Sudrajah Warajati; Ariyani, Ima; Kirani, Fahira Diva; Sofyan, Aan; Mustikaningrum, Fitriana
Inovasi Jurnal Pengabdian Masyarakat Vol 1 No 3 (2023): IJPM - Desember 2023
Publisher : CV Firmos

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54082/ijpm.278

Abstract

Anggota prolanis di Puskesmas Ngemplak 1 Kabupaten Sleman sebagian besar menderita Diabetes Melitus (DM). Penyakit tersebut berdampak pada penurunan kualitas hidup dan berpotensi menyebabkan komplikasi. Olahan produk berupa beras analog dari bahan unggulan daerah memiliki manfaat bagi kesehatan, terutama sebagai pengganti makanan pokok beras. Beras analog umbi gembili mengandung tinggi serat yang bermanfaat untuk mengatur kadar glukosa darah. Tujuan kegiatan pengabdian yaitu meningkatkan kemandirian pangan dan kesehatan pada anggota prolanis terkait penyakit DM dengan pelatihan pembuatan beras analog umbi gembili beserta kemasannya. Metode pelaksanaan yaitu survey, identifikasi perumusan masalah, penyuluhan dan pelatihan, evaluasi, serta pemantauan efektivitas kegiatan. Kegiatan pengabdian melibatkan peran mitra mulai tahapan survey hingga tahap akhir pelaksanaan kegiatan, yaitu diskusi rencana pelaksanaan kegiatan, serta penyediaan sarana dan prasarana. Kegiatan yang dilakukan yaitu demonstrasi pembuatan beras analog umbi gembili, pelatihan pembuatan kemasan, label, dan cara pengajuan nomor PIRT produk. Hasil yang diperoleh yaitu produk beras analog umbi gembili, hasil uji organoleptik, label produk, kemasan produk, dan bagaimana ajuan nomor PIRT.
Pelatihan Digital Marketing Untuk Meningkatkan Pemasaran Produk Jamur Tiram Dimasa Pandemi Covid-19 Pada UMKM Gading Sukowati, Sragen Suranto, Suranto; Ambarwati, Ambarwati; Suparti, Suparti; Sofyan, Aan; Agustina, Lina; Salsa Bella, Shella; Evi Oktaviana, Desy; Afandi, Adam Pri; Haya, Lovina Rizki; Zuhri, Thoha Syaifudin
Abdi Psikonomi Vol 2, No 4 (2021): Desember 2021
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/psikonomi.v2i4.446

Abstract

Kondisi pandemi covid-19, menyebabkan beberapa usaha kecil menengah yang ada di masyarakat mengalami kelumpuhan, tak terkecuali UKM kelompok jamur di Plumbon Sambungmacan Sragen. Oleh karena itu, tim pengabdian masyarakat dari Universitas Muhammadiyah Surakarta melakukan kegiatan pengabdian bagi kelompok petani jamur dengan tujuan perbaikan pengemasan dan pelatihan digitalisasi marketing. Dengan kegiatan ini diharapkan dapat meningkatkan pemasaran secara online produk jamur tiram di masa pandemi covid-19. Sebagai Mitra pada pengabdian masyarakat ini adalah kelompok petani jamur yang tergabung dalam UMKM Gading Sukowati yang terdiri dari 20 orang anggota. Kegiatan pendampingan pengemasan dan pelatihan digital marketing dilakukan pada Tanggal 18 desember 2021. Langkah dalam kegiatan ini meliputi: pemesanan plastik dan stiker untuk packing produk, pembuatan akun intragram, pembuatan akun facebook serta akun shopee bagi UMKM Gading Sukowati dan pelatihan digital marketing bagi anggota kelompok petani jamur. Hasil dari kegiatan ini didapatkan pengemasan produk olahan jamur yang lebih bagus dan menarik serta diperolehnya akun instagram, facebook dan akun shopee bagi UMKM Gading Sukowati. Pada kegiatan ini juga dihibahkan sebuah lap top untuk mendukung dan melancarkan pemasaran produk secara online. Dengan kegiatan ini diharapkan produk jamur dari UMKM Gading Sukowati Sragen dapat lebih dikenal masyarakat luas dan meningkat pemasarannya.
Pengaruh Substitusi Tepung Bonggol Pisang terhadap Komposisi Proksimat dan Daya Terima Butter Cookies Ihsanti, Elsa Nurul; Kurnia, Pramudya; Sofyan, Aan; Purwani, Eni
MAHESA : Malahayati Health Student Journal Vol 4, No 3 (2024): Volume 4 Nomor 3 (2024)
Publisher : Universitas Malahayati

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33024/mahesa.v4i3.13936

Abstract

ABSTRACT Banana weevil flour can be used as a substitute because the composition of banana weevil flour is close to that of wheat and even contains several nutrients that are higher than wheat flour such as energy, calcium, phosphorus, iron and vitamin C. This research aims to determine the effect of banana weevil flour substitution on Proximate composition and acceptability of butter cookies. This research is a type of quantitative research with research methods, namely experimental using a Completely Randomized Design with 4 treatments and 2 repetitions of the variables tested, namely proximate and acceptability used in this research. A total of 30 people were used as research respondents. Proximate test data and acceptability were analyzed using One Way Anova, and continued with Duncan's follow-up test (DMRT) with a confidence level (α = 0.05). The results of the research on the proximate test of the moisture content parameters of butter cookies through substitution of 0%, 15%, 25% and 35% respectively obtained results of 4.05%, 4.61%, 4.64% and 4.96% with results sig (p=0.104). The results obtained can be seen that there is no effect of banana weevil flour substitution on water content. The results of the acceptability test on the overall indicator with a value range of 5.87 - 6.52 were given by the panelists, which means they are in the somewhat like to like category. Treatment S1 has the highest value, namely 6.52 with a ratio of banana weevil flour and wheat flour of 0%:100%. The conclusion was that butter cookies substituted with banana hump flour had the best water content in the S2 treatment. Meanwhile, the best receptivity was in the S2 treatment. Keywords: Banana Weevil Flour, Proximate, Acceptability, Butter Cookies  ABSTRAK Tepung bonggol pisang dapat dimanfaatkan sebagai substitusi karena komposisi tepung bonggol pisang mendekati terigu bahkan terdapat beberapa zat gizi yang lebih tinggi dari tepung terigu seperti energi, kalsium, fosfor, zat besi, dan vit C. Penelitian ini bertujuan untuk mengetahui pengaruh substitusi tepung bonggol pisang terhadap komposisi proksimat dan daya terima butter cookies. Penelitian ini merupakan jenis penelitian kuantitatif dengan metode penelitian yaitu eksperimental dengan menggunakan Rancangan Acak Lengkap dengan 4 perlakuan dan 2 kali pengulangan pada variabel yang diuji yaitu proksimat dan daya terima dipergunakan di penelitian ini. Sebanyak 30 orang dijadikan sebagai responden penelitian. Data uji proksimat dan daya terima analisis menggunakan One Way Anova, dan dilanjutkan uji lanjut Duncan (DMRT) dengan tingkat kepercayaan (α = 0,05) . Hasil penelitian pada uji proksimat parameter kadar air butter cookies melalui substitusi 0%, 15%, 25%, serta 35% masing-masing diperoleh hasil 4,05%, 4,61%, 4,64% dan 4,96% dengan hasil sig (p=0,104). Hasil yang didapatkan dapat dilihat bahwa tidak terdapat pengaruh substitusi tepung bonggol pisang terhadap kadar air. Hasil uji daya terima pada indikator keseluruhan dengan rentang nilai 5,87 - 6,52 diberikan panelis yang berarti berada pada kategori agak suka hingga suka. Perlakuan S1 mempunyai nilai tertinggi yakni 6,52 dengan nilai perbandingan tepung bonggol pisang dan tepung terigu 0%:100%. Kesimpulan yang didapatkan bahwa butter cookies dengan substitusi tepung bonggol pisang kadar air terbaik pada perlakuan S2. Sedangkan daya terima terbaik pada perlakuan S2. Kata Kunci: Tepung Bonggol Pisang, Proksimat, Daya Terima, Butter Cookies
Pendampingan Pelatihan Aplikasi Media Sosial Di Masa Pandemi Covid 19 Pada Batik Av Production Pratiwi, Adcharina Adcha; Suranto, Suranto; Nurgiyatna3, Nurgiyatna; Musabbikha, Musabbikha; Sofyan, Aan
JURNAL PENGABDIAN TEKNOLOGI TEPAT GUNA Vol 5 No 2 (2024): Teknologi Tepat Guna (JPTTG)
Publisher : Universitas Sahid Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47942/jpttg.v5i2.799

Abstract

Kegiatan pengabdian kepada masyarakat (PKM) bertujuan memberikan pendampingan tentang pentingnya digital marketing dalam penjualan produk batik, agar produk batik dapat terjual dengan maksimal di masa pandemi covid 19. Kegiatan dilakukan di Batik AV Production Pilang Masaran Sragen. Manfaat kegiatan: (a) penerapan digital marketing (shopee), web perusahaan, akun tiktok, akun instagram, akun facebook, (b) pengenalan pentingnya digital marketing bagi pemasaran produk bagi batik AV dan masyarakat sekitarnya. Dampak positif dari pengabdian masyarakat adalah pengenalan pentingnya media sosial dan digital marketing untuk penjualan. Metode pengabdian menggunakan partisipatif interaktif dan learning by doing, antara pengusaha, mahasiswa dan dosen. Kegiatan dilakukan selama 3 hari, team membuatkan akun-akun media sosial (instagram, facebook, tiktok), web perusahaan, web sistem keuangan dan akun digitalisasi marketing (shopee), dilanjutkan cara menjalankan akun aplikasi dan maintenance akun, selebihnya berdiskusi tentang cara pemasaran melalui akun shopee. Kegiatan pelatihan menghasilkan 1 aplikasi digital marketing AV production sebagai rujukan dan percontohon bagi para pengusaha batik di Sentra Industri Batik Masaran. (Community service activities (PKM) aim to provide assistance on the importance of digital marketing in selling batik products, so that batik products can be sold to the maximum during the pandemic COVID-19. The activity was carried out at Batik AV Production Pilang Masaran Sragen. Benefits of the activity: (a) application of digital marketing (shopee), company website, tiktok account, instagram account, facebook account, (b) introduction of the importance of digital marketing for product marketing for batik AV and the surrounding community. The positive impact of community service is the introduction of the importance of social media and digital marketing for sales. The service method uses interactive participatory and learning by doing, between entrepreneurs, students and lecturers. The activity was carried out for 3 days, the team created social media accounts (instagram, facebook, tiktok), company web, financial system web and marketing digitization accounts (shopee), continued how to run application accounts and account maintenance, the rest discussed how to market through shopee account. The training activity resulted in 1 digital marketing AV production application as a reference and model for batik entrepreneurs at the Masaran Batik Industry Center)
The effect of modified kepok banana (Musa acuminata) starch substitution on the texture and color of steamed brownies Prameswari, Annisa Dinda Wiedia; Sofyan, Aan Sofyan
Journal of Food and Agricultural Product Vol. 4 No. 2 (2024): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v4i2.5767

Abstract

One food component that can act as a functional food ingredient is resistant starch. Kepok bananas are a food source that has the potential to produce resistant starch and can be processed to produce food products. Method autoclaving cooling Kepok banana flour has the potential to increase the resistant starch content. This research aims to determine the effect of modified kepok banana starch substitution on texture (hardness, cohesiveness, adhesiveness and gumminess) and color (L, a and b values) of steamed brownies.The research method used was experimental research with a Completely Randomized Design (CRD) with 4 treatments varying the percentage of modified kepok banana starch substitution 0%, 25%, 50% and 75%. Data analysis using tests One Way Anova. Value research results hardness steamed brownies respectively, namely 41.28N; 49.81N; 29.01N; and 18.24N. Mark cohesiveness respectively, namely 0.19; 0.25; 0.25; and 0.34. Mark adhesiveness respectively, namely 0.22Nmm; 0.02 Nmm; 0.15nmm;and 0.61 Nmm while the value gumminess respectively, namely 16.56N; 23.73N; 10.74N; and 5.67N. The L values are 21.56; 21.71; 21.43; and 22.32. The values of a respectively are 6.31; 7; 36; 7.43; and 8.52 while the b values are respectively 8.57; 9.18; 9.53; and 10.40. The conclusion of this research is that there is an effect of modified kepok banana starch substitution on the texture profile hardness, cohesiveness and gumminess on steamed brownies. Keywords: brownies, banana kepok, resistant starch, color, texture
Pemberdayaan Masyarakat Desa Jatisari Kabupaten Boyolali Melalui Pengolahan Nata Ubi Jalar Ungu (Ipomoea batatas): Indonesia Sofyan, Aan; Zulfah, Dewi Nashikhatul; Mandasari, Anita; Zuhri, Thoha Syaifudin
Jurnal Abdimas Madani dan Lestari (JAMALI) Volume 06, Issue 01, Maret 2024
Publisher : UII

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20885/jamali.vol6.iss1.art5

Abstract

Community empowerment can create self-sufficiency in various fields, both in the economic and food fields. The people of Jatisari Village who are members of the PKK have the potential to process various food products including nata made from purple sweet potato extract (Ipomoea batatas). The purpose of this service program is to provide knowledge and skills to the community about the technology for making nata made from purple sweet potato extract with the addition of red beans (Phaseolus vulgaris) as a nitrogen source in the fermentation process. The benefits of this service are that it can provide knowledge and skills in processing and making nata made from purple sweet potato extract. The method of implementing the service program consists of several stages, including the preparation stage, problem identification, pretest, workshop, workshop, posttest, and evaluation. The results of the implementation of the service program show that members of the Jatisari Village PKK have attended training in making nata made from purple sweet potato extract starting from the process of preparing raw materials, concocting various ingredients, to the process of preparing fermentation to produce nata. The evaluation results showed that most of the training participants did not know how to make nata. In addition, the participants also had never practiced making nata, so this dedication program to introduce nata-making technology could add to the knowledge and experience of PKK Jatisari Village members.
Functional Properties of Instant Yellow Rice of Gembili Tubers (Dioscorea esculenta) to Improve Food Security Wardani, Retno Kusuma; Subariyatun, Siti; Azhari, Salma Widya; Sofyan, Aan
Proceeding ISETH (International Summit on Science, Technology, and Humanity) 2021: Proceeding ISETH (International Summit on Science, Technology, and Humanity)
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (440.412 KB) | DOI: 10.23917/iseth.325

Abstract

Gembili tubers have sufficient carbohydrate content compared to other tubers. Gembili tubers contain bioactive compounds that can be beneficial for the body. The antioxidants contained in gembili tubers are phenol, diosgenin, and dioscorin. Dietary fiber is also contained in gembili tubers which can provide benefits for the body such as overcoming diabetes, preventing digestive disorders, lowering cholesterol levels. These tubers can be processed into tuber flour, starch, and composite flour. In addition, this tuber can be used as an alternative non-rice food source. Turmeric as a colorant for instant yellow rice of gembili tubers which contains antioxidants, anti-inflammatory, antimutagenic, anticancer, and antimicrobial properties. So far, no one has made instant yellow rice made from gembili tubers. Purpose: The research is aimed to determine the content of antioxidants activity and dietary fibers in instant yellow rice from gembili tubers with different drying temperature variations of 70oC, 80oC, and 90oC. Methodology: The experiment of instant yellow rice was conducted using a single-factor Completely Randomized Design (CRD) method with temperature variations of 70oC, 80oC, and 90oC for three hours. Testing of dietary fiber using the multienzyme method and testing of antioxidant activity using the RSA IC50 method. The research was carried out in two treatment replications with two laboratory analyzes. Furthermore, the obtained data were analyzed using the One-Way ANOVA test, and if the results showed a treatment effect, then proceed using the DMRT test with = 5%. Results: The results of this study showed that the dietary fiber content of instant yellow rice from Gembili tubers had no effect on variations in drying temperature with p = 0.685 (p ≥ 0.05). However, based on three different temperature treatments, the highest dietary fiber content was at 70OC temperature treatment, which was 10.8047%. Whereas antioxidant activity tests on instant yellow rice of Gembili tubers indicated that there was an effect of drying temperature variations on antioxidant activity with p = 0.001 (p < 0.05). The variation of the drying temperature of 90OC shows the highest antioxidant activity, which is 6162,7008 ppm. The lower of the drying temperature, so the lower of the level antioxidant activity. Applications/Originality/Value: This diversification product of instant yellow rice of gembili tubers is expected can support the national food security program by reducing rice consumption rate without causing substantial change in the tradition of the Indonesian people.
Review the Utilization of Resistant Starch in Aking Rice Flour as Anti-Diabetic Food Ingredients Aini, Nur; Dewi, Sinta; Asyifa, Soniya Nur; Sofyan, Aan
Proceeding ISETH (International Summit on Science, Technology, and Humanity) 2020: Proceeding ISETH (International Summit on Science, Technology, and Humanity)
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (423.1 KB) | DOI: 10.23917/iseth.1267

Abstract

Aking rice is dried leftover rice that has been cooked and has not been consumed, so it will become stale rice then dried and considered by some people as household food waste. Thus far, aking rice has been used more for animal feed rather than being processed into human’s food. At the same time, the prevalence of type 2 Diabetes Mellitus (DM) sufferers in developing countries including Indonesia is increasing. This review article will describe the opportunities for using aking rice to be processed into alternative food for people with type 2 diabetes. The writing of this article uses the Secondary Data Analysis (SDA) approach and literatur review in line with PRISMA. From the results of the review article, it is known that aking rice not only have a low glycemic index value, but also contains resistant starch (starch resistant) which can be beneficial for people with type 2 diabetes. The utilization of aking rice can through processed into aking rice flour. This flour can applied to the processing of various food products for people with diabetes type 2.
Co-Authors 'Ainunni'mah, Nuzul 'Izzah, Difaa' Millati A.A. Ketut Agung Cahyawan W Achmad Vandian Nur, Achmad Vandian Adhwa Aulia Hanif Aditya Fajar Cahyono Putra Afandi, Adam Pri Aflit Nuryulia Praswati Ahmad Muhammad Fuadi Alya Alvionita Sukma Amalia Dyah Pratiwi Amalia Jati Mahanani Ambarwati Aninda Diar Aulia Anindya Suryawati Anjalya Pertiwi, Munitya Annisa Nur Latifa Azzahra Aprilia Putri Wulandari Ardiyanti, Narita Dwi Ariska Mahanani Putri Ariyani, Ima Ariyanto, Fazri Arvita Ningtyas Astrid Luthfi Rizkediani Asyifa, Soniya Nur Atiqa Sabardila Aulai Rahman Aulia Uswatun Khasanah Aurellia Santya Martatia Ayuningtyas, Tri Nuria Azhari, Salma Widya Bunga Cintantya Rudisty Charisma Alzura Choirul Huda Septianto Choirunnisa, Yumna Danuartha Vandika Daris Trigamadia Denny Vitasari Devira Novi Aprillia Dewi, Alfa Yuliana Diny Oktri Sani Ega Mukti Wandani Elida Soviana Endang Nur Widiyaningsih Eni Purwani Etika Muslimah Evi Oktaviana, Desy Fadhila, Jihan Fari Adi Prasetya fatimah Fatimah Fauzia Alya Putri Feny Rosilia Nurhayati Fida’ Husain Firman Faradisi Firmansyah Firmansyah Fitri Puji Rahmawati Fitriana Mustikaningrum Gayatri Maheswari Gita Febri Cahyani Hamurwani Siwi, Hasti Hani, Nur Hanny Nur Rahmani Hasna Ghoida Hasna Nadila Hasti Hamurwani Siwi Haya, Lovina Rizki Ihsanti, Elsa Nurul Ika Mukti Virgiyanti Inas Luthfia Azzahra Ismaae Yusoh Joy Astro Jusoh, Tengku Farizan Izzi Che Ku Kartinah Kartinah Khairunnisa, Puan Aisyah Khaqiqi, Zahrotun Khusna, Fatikhah Izzatul Kinzki, Hyraianda Essyana Kirana, Garda Sukma Kirani, Fahira Diva Kun Harismah Kussudyarsana Kussudyarsana Laras Pratiwi Lestari, Chintya Ardana Febri Lina Agustina Linda Fatmawati Luluk Ria Rakhma Lu’lu’ul Rosyiqul Hayati Main Sufanti Mandasari, Anita Maulidyah Indira Hasmarini Mochammad Imron Awalludin Moh fahmi Johan Syah Mohammad Rizqi Muhammad Afif Muhammad Arif Muhammad Arif Muhlishoh, Nur Lailatul Muhtadi Muhtadi Munajat Tri Nugroho Musabbikha, Musabbikha Mutiara, Intan Nafira Alifianita Nasywa Amila Shabira Naziela Eldiana Husna AZ Ngatono Ngatono Ngatono, Ngatono Nikmah Nurul Utami Nisrina Devi Wienasari Nuniek Nizmah Fajriyah Nur Aini Nur Andriyani NUR FAUZIYAH Nurgiyatna Nurhidayat Nurhidayat Nurul Hafipah Nurul Huda Nurul Huda Nuryulia, Aflit Oktaviani Fitriyah Ouwada Aiko Suda Prameswari, Annisa Dinda Wiedia Pramitajati, Indah Pramudya Kurnia Pratiwi, Adcharina Adcha Prawesthi, Tiva Eka Puan Aisyah Khairunnisa Putri Rahayu R.Kurniawan Dwi Septiady Rahmawati, Seli Nur Rhisma Nasita Sianti Rizkediani, Astrid Luthfi Rizky Amalia Nur'aini Rizqi Nuraini Royani Eka Safitri S Soepatini Salma Widya Azhari Salsa Bella, Shella Salsabella, Amanda Khairani Salsabillah, Indria Irvi Setyaningrum Rahmawaty Shafira Azzahra Sinta Dewi Sofia Ramdhani Purnamasari Subariyatun, Siti Sudrajah Warajati Kisnawaty Suparti Suparti Suranto Suranto Syagita Wahyu Nur Ramadhoni Syifa Salsabila Hanindita 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 Yuli Nurmasari Yumna Choirunnisa Yuniarti Zahra Faisha Salsabila Zita Digna Pratiwi Zuhri, Thoha Syaifudin Zulfah, Dewi Nashikhatul