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All Journal Jurnal Teknologi Industri Pertanian Jurnal Manajemen dan Agribisnis Agrointek Journal of Innovation and Applied Technology International Journal of Local Economic Governance Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian Habitat agriTECH Dinar: Jurnal Ekonomi dan Keuangan Islam Industria: Jurnal Teknologi dan Manajemen Agroindustri JKBM (JURNAL KONSEP BISNIS DAN MANAJEMEN) Jurnal Ilmu Keluarga dan Konsumen Jurnal Teknologi & Industri Hasil Pertanian Samakia: Jurnal Ilmu Perikanan Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Indonesian Journal of Cultural and Community Development Tri Dharma Mandiri: Diseminasi dan Hilirisasi Riset Kepada Masyarakat (Jurnal Pengabdian Kepada Masyarakat) Journal of Agricultural and Biosystem Engineering Research JAPI: Jurnal Akses Pengabdian Indonesia
Siti Asmaul Mustaniroh
Departemen Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya
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ANALISIS KLASTER INDUSTRI ENTING GETI BERDASARKAN KINERJA UKM DAN KUALITAS PRODUK MENGGUNAKAN K-MEANS CLUSTERING Mustaniroh, Siti Asmaul; Santoso`, Imam; Krisma Permatasari, Maria Theresia Yessi
Jurnal Teknologi Pertanian Vol 20, No 2 (2019)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (290.318 KB) | DOI: 10.21776/ub.jtp.2019.020.02.4

Abstract

ABSTRAKEnting geti merupakan salah satu produk jajanan lokal khas Blitar yang terletak di Desa Rejowinangun, Kecamatan Kademangan. Pemerintah menjadikan Desa Rejowinangun sebagai salah satu desa wisata dengan konsep one village one product (OVOP) dan produk unggulan dari desa tersebut adalah enting geti. Sebagian besar dari UKM tersebut sudah memiliki kinerja dan kualitas produk yang baik akan tetapi, permasalahan yang terjadi pada UKM enting geti adalah belum adanya pembagian klaster atau pengelompokkan UKM untuk menetapkan jenis usaha dari masing-masing UKM, kurangnya asosiasi antar UKM, belum ada informasi dan penyuluhan terkait teknologi dan standar produk. Tujuan penelitian adalah menentukan pembagian klaster dari 6 UKM enting geti di Blitar untuk menentukan jenis usaha dari masing-masing UKM. Analisis pertama yang dilakukan adalah analisis klaster menggunakan metode K-means clusteringyang didapatkan pembagian klaster sebanyak 2 klaster. Pembagian klaster didapatkan dari hasil perhitungan Sum of Square Error di metode Elbow. Hasil klaster 1 dan 2 dibedakan menjadi jenis usaha dimana klaster 1 masuk pada jenis usaha kecil dan klaster 2 masuk pada jenis usaha mikro. Pada klaster 1 memiliki 3 anggota UKM yaitu UKM Kuda Terbang, UKM Mas Puri dan UKM Rita Puri, sedangkan klaster 2 memiliki 3 anggota yaitu UKM Wina Puri, UKM Sumber Rejeki dan UKM Kapal Layar. Usulan perbaikan yang dapat diimplementasikan pada klaster 1 adalah perlu dibentuknya asosiasi dengan UKM yang lain dan pihak pemerintah, sedangkan pada klaster 2 perlu ibentuk kerja sama dengan pihak pemerintah untuk pengajuan nomor P-RT, informasi pemasaran, modernisasi teknologi, SOP kerja, dan standar mutu produk. ABSTRACTEnting geti is one of traditional local snack located in Rejowinangun Village, Kademangan District, Blitar. The government made Rejowinangun Village one of the tourist villages and the concept of one village one product (OVOP) and become a special product. There are 15 SMEs but only 6 SMEs are still actively producing. Most of these UKMs have good performance and product quality, however, the problems are the absence of a cluster or grouping of SMEs to determine the type of business of each SME, lackof associations between SMEs, information and counseling related to technology and product standards. The purpose of this study is to determine the cluster distribution of 6 SMEs in Blitar to determine the type of business of each SME. The first analysis carried out was cluster analysis using K-means clustering method which obtained 2 clusters. Distribution of clusters is obtained from the calculation of Sum of Square Error in the Elbow method. Cluster 1 and 2 are differentiated into the types of businesses where cluster 1 is included in the type of small business and cluster 2 is in the type of micro business. Cluster 1 has 3 SME members are Kuda Terbang, Mas Puri and Rita Puri, while cluster 2 has 3 members are Wina Puri, Sumber Rejeki and Kapal Layar. Proposed improvements that can be implemented in cluster 1 are need to establish associations with other SMEs and the government, while in cluster 2 it is necessary to establish cooperation with the government to submit P-IRT numbers, marketing information, technology modernization, SOP work and product quality standards.
STRATEGI PENGEMBANGAN KEMITRAAN AGROINDUSTRI NILAM DI KABUPATEN KONAWE SELATAN MENGGUNAKAN METODE ANALISIS SWOT DAN AHP Dzulkarnain; Imam Santoso; Siti Asmaul Mustaniroh
Jurnal Teknologi Industri Pertanian Vol. 30 No. 1 (2020): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24961/j.tek.ind.pert.2020.30.1.53

Abstract

Patchouli oil is one of the export commodities of essential oil which has high economic value. This shows the need to develop patchouli oil cultivation and processing at the farm level, especially in South Konawe Regency. The purpose of this study was to obtain an agro-industry strategy in terms of partnerships both in the production and marketing aspects. The stages of this research began from the field study by interviewing patchouli oil agro-industry actors in South Konawe. The analytical method used was a combination of SWOT (Strengths, Weaknesses, Opportunities, Threats) and Analytical Hierarchy Process (AHP) techniques to get strategic priorities. The results of this study found that the patchouli agro-industry partnership system applied today consists of two patterns including the plasma core pattern for the production aspect and the general trade pattern for the marketing aspect. Furthermore, the alternative strategy that has the highest priority was to increase wider market access by establishing partnerships with a score of 0.369, the second priority was to conduct training in human resource development in collaboration with related agencies with a score of 0.250. The third priority was to strengthen capital by utilizing business networks and the internet to overcome the price game with a score of 0.206, and the last priority was to expand partnerships (parthnership) of patchouli farmers and entrepreneurs in increasing production. Keywords: patchouli oil, partnership, development strategy, SWOT, AHP
Strategi Pengembangan Restoran Halal Sebagai Penunjang Hotel Syariah (Studi Kasus Di Unida Gontor Inn, Universitas Darussalam Gontor Ponorogo) Nurmaydha, Agensy; Mustaniroh, Siti Asmaul; Sucipto, Sucipto
Dinar : Jurnal Ekonomi dan Keuangan Islam Vol 5, No 2: Agustus 2018
Publisher : Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/dinar.v5i2.5006

Abstract

Pariwisata syariah adalah tren baru pariwisata di dunia. Peluang wisata syariah berpotensi sangat menguntungkan. Pariwisata syariah mengakomodasi banyak industri, seperti makanan halal, restoran halal, dan hotel syariah. Salah satu aspek yang harus dipenuhi dalam sertifikasi hotel syariah adalah restoran bersertifikat halal. UNIDA Gontor Inn adalah salah satu hotel di Ponorogo yang dimiliki oleh Universitas Darussalam (UNIDA) Gontor yang dipersiapkan untuk menjadi hotel syariah.Tujuan dari penelitian ini adalah untuk mengetahui strategi pengembangan restoran hotel menjadi restoran halal sebagai penunjang hotel syariah. Penentuan strategi pengembangan menggunakan metode Analytical Hierarchy Process (AHP).Hasil penelitin adalah perhitungan AHP diperoleh tingkat prioritas faktor tingkat hasil tertinggi, sistem produksi 0,454, prioritas tujuan tingkat tertinggi adalah sertifikat restoran halal 0,412, strategi alternatif tingkat prioritas adalah bobot tertinggi, penentuan standar kualitas produksi 0,316. Manajemen hotel harus fokus pada penentuan standar kualitas produksi terkait input, proses dan output, termasuk pembelian bahan baku, penerimaan, pemilihan, penyimpanan, pemrosesan, dan penyajian sesuai dengan Sistem Jaminan Halal (SJH) sehingga dapat mendukung sertifikasi restoran halal untuk mendukung hotel syariah, serta menjadi hotel syariah di Ponorogo.
Analisis Penilaian Konsumen terhadap Kinerja Kantin Perguruan Tinggi Sucipto Sucipto; Frida Shofia Rahman; Siti Asmaul Mustaniroh
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 7, No 2 (2018)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (426.224 KB) | DOI: 10.21776/ub.industria.2018.007.02.4

Abstract

AbstrakPengukuran kinerja kantin perguruan tinggi sangat penting untuk menjaga keberlangsungan bisnis. Di Universitas Brawijaya (UB), konsumen kantin meliputi mahasiswa, karyawan, dan dosen dengan jumlah mencapai 63.580 jiwa. Berdasarkan tingkat penerapan manajemen, operasional, kelengkapan sarana dan prasarana, serta pelayanan, kantin UB dikelompokkan menjadi kantin A, B+, dan B. Penilaian konsumen penting untuk mendukung keberlangsungan bisnis kantin UB. Penelitian ini bertujuan untuk menentukan hubungan dan pengaruh penilaian konsumen terhadap kinerja kantin UB. Penilaian konsumen dilakukan dengan metode Partial Least Square (PLS) terkait aspek keamanan pangan, kehalalan pangan, kenyamanan lokasi, dan harga melibatkan 100 responden. Hasil penelitian menunjukkan variabel paling dominan yang memengaruhi kinerja kantin A dan B adalah kehalalan pangan. Pengelola kantin A dan kantin B dapat membuat alternatif standar produksi menu halal dan harga seragam agar menciptakan persaingan bisnis yang sehat. Variabel paling dominan terhadap kinerja kantin B+ adalah keamanan pangan. Semua stan di kantin B+ diharapkan memiliki area penjualan khusus untuk meminimalisir cemaran biologi atau fisik. Pengelola kantin UB diharapkan lebih memperhatikan kondisi kantin untuk menciptakan suasana lebih nyaman sebagai tempat makan dan berdiskusi, sebagai penciri kantin perguruan tinggi. Sertifikasi halal diharapkan dapat meningkatkan kepercayaan konsumen. Kata kunci: kinerja kantin, perguruan tinggi, halal, konsumen AbstractUniversity canteen performance measurement is essential to maintain business sustainability. In Universitas Brawijaya (UB), canteen consumers include students, employees, and lecturers with a total of 63,580 people. UB canteen grouped into canteen A, B+, and B level based on the management, operational, completeness of facilities and infrastructure, and service implementation. Consumer valuation is vital to support UB's canteen business sustainability. This study aims to determine the relationship and influence of consumer valuation on the performance of UB canteen. Partial Least Square (PLS) method used for consumer assessment related to food safety, halal food, location convenience, and price involving 100 respondents. The result showed that the most dominant variable affecting the performance of canteen A and B is halal food. Canteen A and canteen B manager can make alternative production standardized on the halal menu and uniform prices to create healthy business competition. Food safety is the most dominant variable on the canteen B+ performance. All stands in canteen B+ are expected to have a particular sales area to minimize biological or physical contamination. More awareness is needed to create a more comfortable canteen atmosphere as a place to eat and discuss. Halal certification is expected to increase consumer trust.Keywords: university canteen, performance, halal, consumer 
Evaluasi Kinerja pada Green Supply Chain Management Susu Pasteurisasi di Koperasi Agro Niaga Jabung Siti Asmaul Mustaniroh; Zidni Alvian Febri Kurniawan; Panji Deoranto
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 8, No 1 (2019)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (705.576 KB) | DOI: 10.21776/ub.industria.2019.008.01.7

Abstract

Abstrak Tujuan penelitian ini adalah mengevaluasi penerapan dalam tercapainya kinerja Green Supply Chain Management KAN Jabung. Perkembangan kompetitif pada agroindustri sangat penting untuk membuka peluang lapangan kerja dan meningkatkan pendapatan masyarakat. Agroindustri selalu terkait dengan pencemaran lingkungan dari serangkaian aktifitas produksinya. Evaluasi ini menggunakan pendekatan metode Green Supply Chain Management (GSCM) yang didukung dengan metode Analytical Hierarchy Process (AHP) dan metode Objective Matrix (OMAX) serta Traffic Light System (TLS). Hasil analisis penelitian menunjukkan bahwa 30 Key Perfomance Index (KPI) sudah valid. Berdasarkan scoring system dengan OMAX dan TLS diperoleh total KPI perusahaan sebesar 6,8026 yang menandakan bahwa kinerja GSCM KAN Jabung belum tercapai secara keseluruhan sehingga perlu adanya perbaikan dalam sistem pengawasan yang lebih integatif untuk memaksimalkan capaian kinerja. Hasil lainnya diperoleh 12 KPI berada di kategori hijau (sangat baik), 13 KPI berada dikategori kuning (cukup baik) dan 5 KPI berada di kategori merah (kurang baik) sehingga perlu adanya perbaikan.Kata kunci: green supply chain management, key perfomance index, kinerja rantai pasok, susu pasteurisasi Abstract The purpose of this research is to evaluating application in achieving performance Green supply chain management KAN Jabung. Competitive development in the agroindustry is critical to open up employment opportunities and increase income. Agroindustry also not independent of environmental pollution from production activities. The approach used in the research is Green Supply Chain Management (GSCM) supported by the Analytical Hierarchy Process (AHP), Objective Matrix (OMAX) and Traffic Light System (TLS). The results showed that the 30 Key Performance Index (KPI) were valid. Based on the scoring system with OMAX and TLS, the company's Total KPI was 6.8026 which indicates that GSCM KAN Jabung's performance had not been achieved so needs to be improvement in a more integrated monitoring system to maximize performance. Other results were obtained by 12 KPIs in the green category (very good), 13 KPIs in the yellow category (quite good) and 5 KPIs in the red category (not good) so that there was a need for improvement.Keywords : green supply chain management, key perfomance index, pasteurized milk, perfomance supply chain  
Strategi Pengembangan Klaster UKM Keripik Gadung di Kabupaten Tulungagung Siti Asmaul Mustaniroh; Oni Zakiyah; Retno Astuti
JKBM (JURNAL KONSEP BISNIS DAN MANAJEMEN) Vol 5, No 2 (2019): JURNAL KONSEP BISNIS DAN MANAJEMEN MEI
Publisher : Universitas Medan Area

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31289/jkbm.v5i2.2201

Abstract

The research objective was to determine the cluster development strategy based on product performance and quality and analyze the elements in the institutional cluster of gadung chips in Tulungagung Regency. The superior product of gadung chips in Tulungagung Regency is currently being developed in connection with the government's efforts to improve the regional economy through the application of the One Village One Product (OVOP) concept. The center of the gadung chips industry in Kalidawir Subdistrict, which is still active, produces 25 SMEs. The problems faced by SMEs in developing businesses, individuals, lack of communication and cooperation among SMEs with the Government, limited marketing and technology activities and low product quality. The method used is K-means cluster and FAHP. The results showed that the grouping of SMEs gadung chips based on the performance and quality of the products produced 2 clusters. Cluster 1st consists of 11 small-scale members and cluster 2nd consists of 14 micro business scale. Development strategy of cluster 1st by increasing innovation on product features and cluster 2nd through increased access to capital. The institutions consist of several parties involved including core industries, supporting industries, suppliers, supporting institutions and buyers. The success of the development of the gadung chips industry cluster is highly dependent on inter-institutional cooperation relationships.
Keakraban Produk dan Minat Beli Frozen Food: Peran Pengetahuan Produk, Kemasan, dan Lingkungan Sosial Imam Santoso; Siti Asmaul Mustaniroh; Dodyk Pranowo
Jurnal Ilmu Keluarga dan Konsumen Vol. 11 No. 2 (2018): JURNAL ILMU KELUARGA DAN KONSUMEN
Publisher : Department of Family and Consumer Sciences, Faculty of Human Ecology, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (527.883 KB) | DOI: 10.24156/jikk.2018.11.2.133

Abstract

The dynamics condition of society is increasing due to the lifestyle change including shifthing patterns of food consumption from fresh raw food to frozen food products in some of consumers. Nowdays, frozen food products become an alternative options of households to fulfill food needed. Frozen food products is vary so will be influence that the demand of consumers’s ability in choosing the best processed food products. This research aimed to analyze the relationship between the product knowledge, packaging, and social environment on familiarity of products and relationship between familiarity of products and purchasing intention among consumers of frozen food. This research was conducted in the Ketawanggede and Dinoyo Village, Lowokwaru Subdistrict, Malang City. Data collection used judgement sampling with the questionnaire as instrument of data collecting. The total of respondents were 111 customers who have cunsomed frozen food at least twice a month in the last-three month when data collecting was conducted. The data analysis used the Generalized Structured Component Analysis (GSCA). The result showed that product knowledge has no significant effect on product familiarity. Packaging and social environment proven have significant effect on product familiarity. Product familiarity also have significant effect on purchasing intention of frozen food.
PENENTUAN PRODUK OLAHAN HASIL PERIKANAN UNGGULAN BERBASIS PESANTREN MENGGUNAKAN METODE FUZZY TOPSIS Ramli Ramli; Budi Setiawan; Imam Santoso; Siti Asmaul Mustaniroh
Samakia : Jurnal Ilmu Perikanan Vol 9 No 2 (2018): Samakia: Jurnal Ilmu Perikanan
Publisher : Faculty of Science and Technology University Ibrahimy

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (307.231 KB) | DOI: 10.35316/jsapi.v9i2.226

Abstract

Processed fishery products between one regions and other regions vary depending on the resources in the region which substantially increase added value for the fisheries sector as a whole. Thus the development of Processed fishery products in Situbondo Regency needs to pay attention to the potential of fishery resources and market potential in this region. Situbondo Regency is known as the city of santri because of the hundreds of pesantren with nearly one hundred thousand santri scattered in this area. Pesantren is a unique educational institution. One of the uniqueness is in the form of high militancy and fanaticism from santri, pesantren graduates, communities in pesantren and pesantren sympathizers. This high fanaticism can be converted into a potential market as a target market for processed fishery products at pesantren in Situbondo Regency. Therefore, a study is needed on the development of processed fishery products that can meet the market needs of pesantren in Situbondo. This research was conducted with the aim to determine of superior processed fishery products based on pesantren in Situbondo regency by using Fuzzy TOPSIS method, which is one of the fuzzy multi attribute methods for decision making. The results showed that superior processed fishery products based on pesantren in Situbondo regency were alternative A3 (squid crackers), processed fishery products of the next were alternative A1 (mixed fish crackers) and alternative A2 (tuna crackers).
KOKEDAMA Sebagai Inovasi Produk Jual Tanaman Hias Daun di Desa Wisata Sidomulyo, Kota Batu Sisca Fajriani; Siti Asmaul Mustaniroh; Ika Atsari Dewi; Aris Subagiyo
TRI DHARMA MANDIRI: Diseminasi dan Hilirisasi Riset kepada Masyarakat (Jurnal Pengabdian kepada Masyarakat) Vol 1, No 1 (2021)
Publisher : JTRIDHARMA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (592.899 KB) | DOI: 10.21776/ub.jtridharma.2021.001.01.27

Abstract

Desa wisata bunga Sidomulyo, kota Batu merupakan salah satu destinasi desa wisata yang dikembangkan di Jawa Timur. Petani bunga desa Sidomulyo berhasil mengangkat kearifan lokal melalui pemanfaatan iklim dengan mengembangkan dan menjual berbagai macam tanaman hias daun. Tanaman hias akhirnya menjadi ikon wisata di desa Sidomulyo. Data pemerintah desa menunjukkan bahwa 85% masyarakat desa Sidomulyo bermata pencaharian sebagai petani tanaman hias. Masyarakat memanfaatkan tanah desa, tanah milik pribadi dan juga pekarangan rumah untuk budidaya tanaman hias. Kunjungan wisatawan ke kota Batu mengalami peningkatan setiap tahunnya. Pada kurun waktu tahun 2016-2017 terjadi peningkatan kunjungan wisatawan domestik dan mancanegara sebesar 12%, namun peningkatan kunjungan belum dirasakan sepenuhnya oleh petani bunga di desa Sidomulyo. Selama ini, petani hanya menjual tanaman hias daun di dalam polybag sehingga daya jualnya tidak tinggi. Pendampingan yang dilakukan dalam kegiatan pengabdian kepada masyarakat adalah dengan pendampingan dalam memberikan sentuhan inovasi meningkatkan daya jual tanaman hias daun melalui teknik pembuatan kokedama. Tanaman hias daun yang dikemas dengan teknik kokedama memiliki nilai jual produk 10 kali lebih tinggi karena mempunyai tampilan yang lebih menarik. Pembuatan kokedama memanfaatkan bahan-bahan lokal yang tersedia di desa Sidomulyo sehingga biaya pembuatan tidak tinggi namun dapat meningkatkan harga produk jual tanaman hias daun dan menarik minat wisatawan untuk berkunjung ke desa wisata bunga Sidomulyo.
Analisis pengendalian kualitas produk keripik tempe Deny menggunakan pendekatan six sigma DMAIC terintegrasi fuzzy FMEA [Analysis of the quality control of Deny's tempe chips using a six sigma DMAIC-integrated fuzzy FMEA approach] Siti Asmaul Mustaniroh; Nadya Prabaningtias
Jurnal Teknologi & Industri Hasil Pertanian Vol 27, No 1 (2022): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v27i1.%p

Abstract

Deny Tempe Chips is one of the leading MSME chips products in Malang City. The tighter business competition encourages MSMEs to increase their competitive advantage through increasing production quality and minimizing production defects. The purpose of the study was to identify and analyze the factors causing defects in the production of tempeh chips. The research uses the six sigma DMAIC (define, measure, improve, analyze, control) method with fuzzy FMEA integration. The results showed that highest defect percentage as the main priority for improving the production process (CTQ) was oily tempe chips (82.04%). The processing capability of frying tempeh chips has a final yield value of 64.87%. The frying process sigma value of 1.88 was very uncompetitive  level and required process improvement. The sources of the problems in the frying process  were human factors, methods, and production facilities. The value of FRPN as the highest risk priority for tempe chips product defects was the limited number of skilled workers in the frying process that affected the number of defects in tempeh products. The corrective action strategy proposed was human resource planning to meet the needs of the SME workforce, including the provision of training, scheduling production supervision, and adding skilled workers in the production process.Keywords: product defects, Deny tempe chips, six sigma DMAIC method, quality control.
Co-Authors A.A. Ketut Agung Cahyawan W Al Awwally, Khotibul Umam Ala, Mohammad Ali Djamhuri Amalia, Isdyana Fitri Andan Linggar Rucitra Andan Linggar Rucitra Ardaneswari Dyah Pitaloka Citraresmi Ardaneswari Dyah Pitaloka Citraresmi Aris Subagiyo Arul, Ramli Arul, Ramli Asri Rachmat Rosidi, Asri Rachmat Awal Ramadan Bernardus Endi S. Budi Setiawan Choirun, Annisa'u Devi Farah Azizah Dinar Widyaningtyas Dodyk Pranowo Dzulkarnain Effendi, Mas'ud Eko Natalia Sari Endah Rahayu Lestari Etyka Dwi Oktora Faizatul Amalia Faizatul Amalia, Faizatul Fauz Navilatusyahara, Rona Niswaturojwa Fitria Dina Riana Fransisca, Roni Frida Shofia Rahman Ghaniyyah, Hasna Alya Halimatus Hajar, Kania Syafi’atul I Gusti Bagus Wiksuana Ika Atsari Dewi Ika Fransiska Tarigan Imam Santoso Imam Santoso Imam Santoso Imam Santoso Indha Wahyuningrum Isti Purwaningsih Jaya Mahar Maligan Jaya Mahar Maligan Kamila, Jasmine Salma Kartikaningrum, Widhistya Keane Listyadji Krisma Permatasari, Maria Theresia Yessi La Choviya Hawa Lailani Irsyada, Siti Armilda Lita Budiarti Lu'ayya, Naila Maulidina Maharani Pertiwi Koentjoro Muchlis Dwi Prasetiyo, Muchlis Dwi Mufidah, Elya Nadya Prabaningtias Nadya Prabaningtias Nasrul Nastain Nimas Mayang Sabrina Sunyoto, Nimas Mayang Sabrina Nurlelih, Euis Elih Nurmaydha, Agensy Nurmaydha, Agensy Oni Zakiyah Panji Deoranto Panji Doeranto Prabaningtias, Nadya Prananta, Rafiqamilla Purwadi Purwadi Puspitasari, Ninda Ayu Putri, Salma Rana Ramli Ramli Retno Astuti Ria Dewi Andriani Rifki Hidayat, Mohamad Rini Yulianingsih Riska Septifani Rizki Damaiyanti, Dewi Ratih Rizky Hermawan, Rizky Safira Aziz Mahdami Santoso`, Imam Saraswanta, Yossi Hendrawan Sari, Eva Novita Sawali, Rizka Khairunnisa Sisca Fajriani Slamet Hartono Sri Maryani Santoso Sri Wahyu Pangesti Sri Wahyu Pangesti Sucipto Sucipto Sundari, Shafira Arini Susinggih Wijana Usman Effendi Vindhya Tri Widayanti, Vindhya Tri Wafi'uddin, Izzum Wenny Bekti Sunarharum Widhistya Kartikaningrum Wignyanto Wignyanto Wike Agustin Prima Dania Wike Agustin Prima Dania Wulandari, Mey Zakiyah, Oni Zakiyah, Oni Zamzam, Muhamad Adam Zidni Alvian Febri Kurniawan