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All Journal Jurnal Gizi Jurnal Pangan dan Gizi PROSIDING SEMINAR NASIONAL Interest : Jurnal Ilmu Kesehatan Jurnal Prima Edukasia WARTA Jurnal Penelitian Humaniora Jurnal Kesehatan Jurnal Media Gizi Indonesia (MGI) Ilmu Gizi Indonesia EDUFORTECH Argipa (Arsip gizi dan Pangan) Jurnal Teknologi Pangan dan Hasil Pertanian GHIDZA: Jurnal Gizi dan Kesehatan TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Journal of Tropical AgriFood Agroteknika Jurnal Abdimas Madani dan Lestari (JAMALI) Jurnal Ilmiah Kesehatan Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat FoodTech: Jurnal Teknologi Pangan Budimas : Jurnal Pengabdian Masyarakat 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 Healthy Tadulako Journal (Jurnal Kesehatan Tadulako) Abdi Geomedisains Jurnal Sains dan Teknologi Journal of Food Engineering 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 Jurnal Berkawan Jurnal Agroindustri Halal Biodiversitas Journal of Biological Diversity
Aan Sofyan
Universitas Muhammadiyah Surakarta
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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

Abstract

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.
Analisis Kadar Gula Total dan Kekerasan pada Produk Crackers Substitusi Tepung Daun Kelor (Moringa Oleifera) Inasan Lulu Milatina; Sudrajah Warajati Kisnawaty; Aan Sofyan
INSOLOGI: Jurnal Sains dan Teknologi Vol. 5 No. 2 (2026): April 2026
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/insologi.v5i2.7988

Abstract

Introduction: Moringa oleifera leaves are one of the local plants that contain high nutrition and have the potential to be used as a fortification ingredient for food products. The purpose of this study was to analyze the effect of moringa leaf flour substitution on the total sugar content and hardness of crackers as an effort to develop food based on local ingredients. Method: The experimental method was applied in this study with a Completely Randomized Design (CRD) containing four treatments of moringa leaf flour substitution. Testing of total sugar content and hardness used the Nelson-Somogyi method and Texture Analyzer. Data analysis used the Kruskal Wallis test. Results: The findings showed that moringa leaf flour substitution significantly affected the total sugar content and hardness of crackers (p≤0.05). The total sugar content increased with increasing substitution from 17.23% in 0% treatment to 18.73% in 20% substitution, while the hardness value increased at 10% substitution (15.09 N) then decreased at 15% substitution (12.92 N) and 20% (10.01 N). These findings indicate that changes in flour composition affect the chemical and physical properties of the product and there is an influence between total sugar content and hardness in determining the physical quality of crackers. Conclusion: The addition of moringa leaf flour has been proven to affect the characteristics of crackers so that the material formulation needs to be optimized to produce products with good quality.
Analisis Fisikokimia dan Organoleptik Enteral berbasis Tepung Kacang Merah dan Sari Apel untuk Penderita Diabetes Melitus Amelia Filnia Dewi; Afiya Hasna Nabila; Aan Sofyan
Jurnal Ilmiah Kesehatan Vol 18 No 1 (2026): Jurnal Ilmiah Kesehatan
Publisher : Universitas Mohammad Husni Thamrin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37012/jik.v18i1.3349

Abstract

Nutrition tailored to individual physical conditions is essential to prevent malnutrition. Nutritional intake can be provided enterally using locally available and affordable food sources. This study aimed to analyze the physicochemical and organoleptic characteristics of enteral food made from red bean flour and apple extract using a Completely Randomized Design with three treatments. Results showed viscosity values ranging from 86.75 to 492.65, osmolality from 451 to 532.5, and flow rate from 1.02 to 6.58. Color test values were L (49.8–52.1), A (2.2–3.1), and B (9.3–9.6). Nutrient content met 80–120% of daily requirements. Organoleptic tests identified F1 the most favorable. This combination shows potential as functional dietary alternative for diabetes mellitus therapy.
Enhancing Antioxidant Activity in Papaya Seed Coffee (Carica papaya L.) through the Addition of Ginger Powder (Zingiber officinale Roscoe Var. officinale) Intan Ayu Septiani; Pramudia Kurnia; Aan Sofyan
Healthy Tadulako Journal (Jurnal Kesehatan Tadulako) Vol. 12 No. 1 (2026)
Publisher : Faculty of Medicine, Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/htj.v12i1.1963

Abstract

Background: Papaya (Carica papaya L.) seeds contain antioxidant compounds and offer potential as a raw material for functional beverages such as coffee alternatives. Their antioxidant activity may be enhanced by incorporating natural ingredients rich in bioactive compounds, such as ginger (Zingiber officinale Roscoe var. officinale), which contains high levels of phenolics. Objective: This study aimed to evaluate the effect of adding ginger powder on the antioxidant activity of papaya seed coffee.Methods: A laboratory-based quantitative experiment was conducted using a Completely Randomized Design (CRD) with two treatments: K0 (100% papaya seed powder) and KJ (80% papaya seed powder + 20% ginger powder), each replicated twice. Antioxidant activity was measured using the DPPH method, and data were analyzed using IBM SPSS Statistics 27 through either a Paired T-Test or Wilcoxon test based on data distribution. Results: The addition of ginger powder significantly increased the antioxidant activity of papaya seed coffee (p < 0.05). The IC50 value for the control (K0) was 71.38 ppm, classified as “strong,” while the KJ treatment showed a lower IC50 value, indicating higher antioxidant capacity. Conclusion: Ginger powder enhances the antioxidant properties of papaya seed coffee, supporting its development as a functional beverage with added health benefits.
Physicochemical and Organoleptic Characteristics of Functional Cookies Based On Brown Rice Flour and Moringa Leaf for Diabetes Mellitus Nuzul 'Ainunni'mah; Nur Lailatul Muhlishoh; Aan Sofyan
Journal of Food and Agricultural Product Vol. 6 No. 1 (2026): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v6i1.7326

Abstract

Diabetes mellitus is a degenerative disease that requires dietary regulation throught the comsuption of complex carbohydrates with a low glycemic index and high fiber. This study aimed to develop functional cookies as a supplementary food based on local foods, are brown rice flour, moringa lead flour, and purple sweet potato. This study used experimental design with three cookie formulations, assesing moisture content and color. Furthermore, sensory (organoleptic) evaluation was conducted using 15 semi-trained panelists. Data were analyzed using ANOVA followed by Duncan Multiple Range Test. The results showed that there were significant differences (p<0.05) in aroma, taste, and overal acceptability. The formulation without moringa leaf flour, formulated with brown rice flour (130g) and puple sweet potato (25g), showed the highest sensory acceptance, based on the parameters of taste, aroma, color, texture, and overall evaluation of the product. The water content test showed that all three formulas exceeded the SNI 2973-2011 (< 5%) with the highest values in formula 1 with moringa leaf flour (10g), brown rice flour (140g), and purple sweet potato (50g). The colour content test showed that formula 3 without moringa leaf flour, formulated with brown rice flour (130g) and puple sweet potato (25g) had the highest brightness level (L*). All three cookies formulas were dominated by red based on the a* value, and tended to be yellow accorded to the b* value. Therefore, formula 3 without moringa leaf flour was the most organoleptically accepted, although moisture content improvement is required. Keywords: diabetes mellitus, brown rice flour, moringa lead flour, dietatary fiber, glycemic index
Pengaruh Substitusi Tepung Tempe Edamame (Glycine max (L.) Merrill) terhadap Kadar Air dan Aktivitas Air Crackers Chintya Ardana Febri Lestari; Aan Sofyan
Agroteknika Vol 8 No 4 (2025): Desember 2025
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/agroteknika.v8i4.657

Abstract

Tempe edamame hasil dari fermentasi menggunakan kapang Rhizopus sp. mengandung protein tinggi dan gugus hidrofilik yang memengaruhi interaksi bahan dengan air. Sifat ini berpotensi memengaruhi sifat fungsional crackers melalui perubahan kadar air dan aktivitas air. Penelitian ini bertujuan menganalisis pengaruh substitusi tepung tempe edamame terhadap kadar air dan aktivitas air crackers sebagai indikator sifat fungsional. Penelitian menggunakan metode eksperimental dengan desain Rancangan Acak Lengkap, dengan tiga taraf substitusi tepung terigu dengan tepung tempe edamame (0%, 5%, 15%). Tahapan penelitian meliputi pembuatan tempe edamame, pengolahan menjadi tepung, produksi crackers, serta pengujian kadar air dan aktivitas air. Penelitian dilaksanakan di Laboratorium Ilmu Pangan Universitas Muhammadiyah Surakarta dan Laboratorium SIG, Semarang. Hasil penelitian menunjukkan kadar air crackers berkisar 6,36–6,80% melebihi batas maksimum SNI 2973-2011 (≤ 5%) dan tidak berbeda signifikan antarperlakuan, sedangkan aktivitas air berbeda nyata (p < 0,05), dengan nilai tertinggi 0,40 pada substitusi 15%. Kesimpulannya, substitusi tepung tempe edamame hingga 15% meningkatkan aktivitas air crackers, sementara kadar air tidak berbeda signifikan, menunjukkan adanya peningkatan ketersediaan air bebas tanpa mengubah total kandungan air. Penelitian ini menunjukkan tempe edamame berpotensi sebagai bahan fungsional baru dalam pembuatan crackers melalui pengaruhnya terhadap aktivitas air sebagai indikator sifat fungsional pangan kering.
Phylogenetic analysis of Streptomyces producing antimicrobial agent isolated from Kukup Beach Sand, Yogyakarta, Indonesia AMBARWATI AMBARWATI; BROTO SANTOSO; AAN SOFYAN
Biodiversitas Journal of Biological Diversity Vol. 24 No. 4 (2023)
Publisher : Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13057/biodiv/d240452

Abstract

Abstract. Ambarwati A, Santoso B, Sofyan A. 2023. Phylogenetic analysis of Streptomyces producing antimicrobial agent isolated from Kukup Beach Sand, Yogyakarta, Indonesia. Biodiversitas 24: 2374-2383. Microorganisms such as bacteria, fungi, and Streptomyces are sources of bioactive compounds. Streptomyces is known as the largest antibiotic-producing genus. This study aimed to determine the antimicrobial activity of Streptomyces isolates and analyze the relationship between Streptomyces isolates based on the 16S rRNA gene sequence. The Streptomyces isolates were screened for their antimicrobial activity based on their ability to inhibit test bacteria growth using the agar block method. The selected isolates that showed antimicrobial activity were molecularly characterized using 16S rRNA gene sequence analysis. The result showed 32 Streptomyces isolates successfully isolated on SCA and Raffinosa Histidine Agar media. Among 32 isolates, it was observed that five isolates demonstrated the ability to inhibit the test bacteria growth on 9 to 25 mm of inhibition zone diameters. The BRI-18 isolate showed the highest antimicrobial activity inhibiting Bacillus subtilis G. FNCC 0060 on 25 mm of inhibition zone diameter (strong inhibition category). Based on 16S rRNA sequences, it was known that five isolates belonged to Streptomyces. BLAST analysis on the ARA-5 isolate revealed that it was closely related to Streptomyces griseoincarnatus strain JCM 4381 with 99.62% sequence similarities. The AR3-29 isolate was a sister clade identical to Streptomyces rochei strain NRRL B-1559 with a 99.35% similarity level. The BRI-18 and BRI-19 isolates were the most similar to Streptomyces fradiae strain NBRC 12773 on 96.87% and 95.15% index similarity, respectively, whereas the BRI-35 isolate demonstrated the highest similarity to Streptomyces zhihengii strain YIM T102 (97.02%). The research demonstrated that Streptomyces isolates from Kukup beach sand showed the potential as an antimicrobial agent.
Kadar gula reduksi, kadar abu, dan tekstur crackers bebas gluten berbahan mocaf dengan penambahan tepung seledri Pakerti, Mauliddina Adinda Putri Indah; Purwani, Eni; Sofyan, Aan
Journal of Tropical AgriFood Volume 8 Nomor 3 Tahun 2026
Publisher : Department of Agricultural Products Technology, Mulawarman University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.8.3.2026.26177.237-243

Abstract

Masa golden age merupakan periode penting pertumbuhan dan perkembangan gigi anak yang memerlukan asupan pangan bergizi serta tekstur yang sesuai. Konsumsi camilan tinggi gula sederhana berisiko meningkatkan kejadian karies, sehingga diperlukan inovasi pangan fungsional dengan kadar gula reduksi terkontrol serta kandungan mineral yang baik. Penambahan tepung seledri menurunkan kadar gula reduksi melalui efek pengenceran, serta dapat menghambat hidrolisis pati dan pembentukan gula sederhana akibat kandungan serat dan senyawa fenoliknya. Penelitian ini bertujuan untuk menentukan kadar gula reduksi, kadar abu, dan tekstur crackers berbahan tepung mocaf dengan penambahan tepung seledri. Penelitian faktor tunggal (kadar tepung seledri) yang disusun dalam Rancangan Acak Lengkap digunakan dengan empat perlakuan, yaitu kadar tepung seledri 0, 3, 6, dan 9%. Parameter yang diamati adalah kadar gula, kadar abu, serta tekstur. Data dianalisis menggunakan ANOVA dilanjutkan dengan uji Tukey. Hasil penelitian menunjukkan bahwa penambahan tepung seledri berpengaruh signifikan terhadap kadar gula reduksi dan kadar abu (p<0,05), namun berpengaruh tidak signifikan terhadap tekstur (p>0,05). Kadar gula reduksi tertinggi diperoleh pada penambahan 6% (2,300±0,365), sedangkan kadar abu tertinggi terdapat pada penambahan 6% dan 9% (0,126±0,003). Secara deskriptif, nilai hardness tertinggi terdapat pada penambahan 3% (1749,250±1020,001). Formulasi dengan penambahan tepung seledri menghasilkan karakteristik kimia dan tekstur yang sesuai dengan SNI serta berpotensi dikembangkan sebagai alternatif snack fungsional untuk mendukung kesehatan gigi anak.
Kadar kalsium, fosfor, dan aktivitas antioksidan crackers mocaf dengan penambahan tepung seledri Ardiana, Rissa; Purwani, Eni; Sofyan, Aan
Journal of Tropical AgriFood Volume 8 Nomor 3 Tahun 2026
Publisher : Department of Agricultural Products Technology, Mulawarman University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.8.3.2026.26497.244-252

Abstract

Keterbatasan pengembangan pangan fungsional berbasis mocaf serta minimnya kajian yang mengombinasikan mocaf dan tepung seledri dalam satu produk menjadi dasar dilakukannya penelitian ini. Penelitian ini bertujuan untuk menganalisis kadar kalsium, fosfor, dan aktivitas antioksidan pada crackers berbasis tepung mocaf dengan penambahan tepung seledri. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan empat perlakuan berupa variasi penambahan tepung seledri, yaitu 0%, 3%, 6%, dan 9%, dengan dua kali ulangan. Setiap ulangan dilakukan analisis duplo. Parameter yang diamati meliputi kadar kalsium, kadar fosfor, dan aktivitas antioksidan. Data dianalisis menggunakan ANOVA dan uji Kruskal-Wallis. Hasil penelitian menunjukkan bahwa penambahan tepung seledri berpengaruh signifikan terhadap kadar kalsium dan aktivitas antioksidan (p<0,05), serta menunjukkan kecenderungan peningkatan kadar fosfor meskipun berbeda tidak signifikan. Kadar kalsium, fosfor dan aktivitas antioksidan tertinggi berturut-turut adalah 6,16 mg/100 g, 125,28 mg/100 g, dan 65,53%, yang diperoleh pada perlakuan penambahan tepung seledri 9%. Hasil penelitian ini menunjukkan bahwa penambahan tepung seledri berpotensi sebagai sumber mineral dan antioksidan dalam pengembangan crackers berbasis mocaf.
Kadar vitamin dan serat crackers mocaf susu sapi segar dengan substitusi tepung buah pepaya Maheswari, Gayatri; Purwani, Eni; Sofyan, Aan
Journal of Tropical AgriFood Volume 8 Nomor 2 Tahun 2026
Publisher : Department of Agricultural Products Technology, Mulawarman University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.8.2.2026.26202.171-177

Abstract

Proses pertumbuhan gigi pada balita dipengaruhi oleh kecukupan asupan zat gizi baik makronutrien maupun mikronutrien. Oleh karena itu, untuk memenuhi kebutuhan zat gizi tersebut, diperlukan pengembangan produk makanan fungsional. Crackers adalah produk pangan yang dapat dikembangkan menjadi suatu produk dengan nilai gizi tinggi. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh substitusi tepung buah pepaya dalam crackers mocaf susu sapi segar terhadap kadar vitamin A, vitamin C, dan serat pangan tidak larut. Penelitian ekperimental ini menggunakan Rancangan Acak Lengkap dengan dua kali pengulangan, masing-masing dilakukan analisis secara duplo. Empat perlakuan substitusi tepung buah pepaya yaitu 0%, 20%, 30%, dan 40% terhadap mocaf dilakukan dalam pembuatan crackers. Parameter yang diamati adalah kadar vitamin A, kadar vitamin C, dan kadar serat pangan tidak larut (IDF). Data kadar vitamin C dan IDF dianalisis menggunakan one-way ANOVA yang dilanjutkan dengan uji Duncan, sedangkan data kdar vitamin A dianalisis menggunakan uji Kruskal-Wallis yang dilanjutkan dengan uji Dunn. Hasil penelitian menunjukkan bahwa substitusi tepung buah pepaya dlam mocaf memberikan pengaruh nyata (p<0,05) terhadap semua parameter yang diujikan. Kadar vitamin A dan IDF tertinggi diperoleh pada crackers yang dibuat dengan substitusi 40%. Kadar vitamin C tertinggi diperoleh pada crackers yang dibuat dengan substitusi tepung buah pepaya 20%. Kesimpulannya susbtitusi tepung buah papaya pada crackers mocaf susu sapi segar, meningkatkan kadar vitamin A dan IDF, tetapi terjadi penurunan pada kadar vitamin C. Substitusi tepung buah pepaya dalam mocaf sebesar 40% menghasilkan crackers terbaik, meskipun terjadi penurunan kadar vitamin C.
Co-Authors A.A. Ketut Agung Cahyawan W Achmad Vandian Nur, Achmad Vandian Adhwa Aulia Hanif Aditya Fajar Cahyono Putra Afandi, Adam Pri Afiya Hasna Nabila Aflit Nuryulia Praswati Agus Marimin Ahmad Muhammad Fuadi Alya Alvionita Sukma Amalia Dyah Pratiwi Amalia Jati Mahanani Amalia Salma Anindya Ambarwati AMBARWATI AMBARWATI Amelia Filnia Dewi Aninda Diar Aulia Anindya Suryawati Anjalya Pertiwi, Munitya Annisa Nur Latifa Azzahra Aprilia Putri Wulandari Ardiana, Rissa 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 BROTO SANTOSO Bunga Cintantya Rudisty Charisma Alzura Chintya Ardana Febri Lestari Choirul Huda Septianto Choirunnisa, Yumna Danuartha Vandika Daris Trigamadia Dedy Ari Prasetya Denny Vitasari Devira Novi Aprillia Dewi, Alfa Yuliana Difaa&#039; Millati &#039;Izzah Diny Oktri Sani Ega Mukti Wandani Elida Soviana Endang Nur Widiyaningsih Eni Purwani Etika Muslimah Evi Oktaviana, Desy Fadhila, Jihan Faqih Jibran Syah Falaifi Fari Adi Prasetya Farid 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 Inasan Lulu Milatina Intan Ayu Septiani Ismaae Yusoh Joy Astro Jusoh, Tengku Farizan Izzi Che Ku Kartinah Kencana, Adinda Surya Khairunnisa, Puan Aisyah Khaqiqi, Zahrotun Khusna, Fatikhah Izzatul Kinzki, Hyraianda Essyana Kirana, Garda Sukma Kirani, Fahira Diva Kun Harismah Kussudyarsana Laras Pratiwi Lina Agustina Linda Fatmawati Luluk Ria Rakhma Lu’lu’ul Rosyiqul Hayati Maheswari, Gayatri Main Sufanti Mandasari, Anita Maulidyah Indira Hasmarini Mochammad Imron Awalludin Mohammad Rizqi Muhammad Afif Muhammad Arif Muhammad Arif Muhammad Fahmi Johan Syah Muhtadi Muhtadi Munajat Tri Nugroho Musabbikha, Musabbikha Mutiara, Intan Nafira Alifianita Nasywa Amila Shabira Naziela Eldiana Husna AZ Nendy Akbar Rozaq Rais Ngatono Ngatono Ngatono, Ngatono Nikmah Nurul Utami Nisrina Devi Wienasari Nuniek Nizmah Fajriyah Nur Aini Nur Andriyani NUR FAUZIYAH Nur Lailatul Muhlishoh Nurgiyatna Nurhidayat Nurhidayat Nurul Hafipah Nurul Huda Nurul Huda Nuryulia, Aflit Nuzul 'Ainunni'mah Oktaviani Fitriyah Ouwada Aiko Suda Pakerti, Mauliddina Adinda Putri Indah Prameswari, Annisa Dinda Wiedia Pramitajati, Indah Pramudia Kurnia Pramudya Kurnia Pratiwi, Adcharina Adcha Prawesthi, Tiva Eka Puan Aisyah Khairunnisa Putri Rahayu R.Kurniawan Dwi Septiady Rahmawati, Seli Nur Rhisma Nasita Sianti Ririn Cahya Dewanti Rizkediani, Astrid Luthfi Rizky Amalia Nur'aini Rizqi Nuraini Royani Eka Safitri Salma Widya Azhari Salsa Bella, Shella Salsabella, Amanda Khairani Salsabila Khoirun Nisa Salsabillah, Indria Irvi Setyaningrum Rahmawaty Shafira Azzahra Sinta Dewi Sinta Rahmawati Soepatini Sofia Ramdhani Purnamasari Subariyatun, Siti Sudrajah Warajati Kisnawaty Suparti Suparti Suranto Suranto Suranto Syagita Wahyu Nur Ramadhoni Syifa Salsabila Hanindita Thoha Syaifudin Zuhri Tiara Putri Kusumawardani Titi Nur Hasanah 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