Article Per Year (5 Year)
p-Index From 2021 - 2026
8.234
P-Index
This Author published in this journals
All Journal Maslahah : Jurnal Hukum Islam dan Perbankan Syariah Jurnal Pelita Pendidikan Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Teknologi Pertanian Jurnal Sains dan Teknologi Pangan Jurnal Al-Khitabah Jurnal Ilmiah Universitas Batanghari Jambi JURNAL ILMIAH MATEMATIKA DAN TERAPAN Al Qalam: Jurnal Ilmiah Keagamaan dan Kemasyarakatan Khairun Law Journal Jurnal Kolaboratif Sains Food Science and Technology Journal (Foodscitech) JPSI (Journal of Public Sector Innovations) Jurnal Pengabdian Masyarakat Sains Indonesia (Indonesian Journal Of Science Community Services) JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Jurnal Sistem Komputer dan Informatika (JSON) Jurnal Pengabdian kepada Masyarakat Nusantara Jurnal Disrupsi Bisnis Media Jurnal Informatika Kontigensi: Jurnal Ilmiah Manajemen Journal Peqguruang: Conference Series KHAIRUN LAW JOURNAL AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Lentera Perawat Mestaka: Jurnal Pengabdian Kepada Masyarakat Indonesian Chimica Letters Sospendis: Jurnal Sosiologi Pendidikan dan Pendidikan IPS Jurnal Pengabdian Kolaborasi dan Inovasi IPTEKS APLIKATIF: Journal of Research Trends in Social Sciences and Humanities Wiratani : Jurnal Ilmiah Agribisnis Sahabat Sosial: Jurnal Pengabdian Masyarakat Barongko : Jurnal Ilmu Kesehatan International Journal of Health Sciences Journal International Journal of Teaching and Learning (INJOTEL) Proceedings Series of Educational Studies Management and Business Progress Economic Development Progress Perilaku dan Promosi Kesehatan: Indonesian Journal of Health Promotion and Behavior
Rosida Rosida
Unknown Affiliation
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

Published : 86 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 86 Documents
Search

 3   4   5   6   7 
Characteristics of Healthy Cornflakes (Study of the Proportion of Pre-Cooked White Corn Flour : Pre-Cooked Red Bean Flour and the Proportion of tapioca) Lihan Candra Asi, Sri Alam Syah; Rosida, Rosida; Wicaksono, Luqman Agung
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i3.484

Abstract

Flakes are a convenient type of food that can be developed to meet the body's nutritional needs. Cornflakes, which have a high starch content, can be combined with protein and fat from red beans and snakehead fish, as well as tapioca as a source of amylopectin that affects the texture of cornflakes. The purpose of this research is to determine the effect of the proportion of white corn flour to red bean flour and the proportion of tapioca. The Randomized Block Design (RBD) method was used with Factor I being the proportion of white corn flour to red bean flour (80:20, 75:25, and 70:30), and Factor II being different proportions of tapioca (5%, 10%, and 15%). The observational data were analyzed using ANOVA and followed by Duncan's test. The best treatment determination was carried out using the De Garmo method. The best cornflakes were obtained with a proportion of 70% pre-cooked white corn flour, 30% pre-cooked red bean flour, and 10% tapioca, resulting in a moisture content of 3.13%, ash content of 2.88%, protein content of 8.26%, carbohydrate content of 80.88%, fat content of 4.90%, starch content of 33.11%, rehydration capacity of 46.54%, and breaking strength of 15.25 N.
Characteristics of Instant Baby Porridge With a Pre-Cooked Flour Formulation (White Rice, Yellow Corn, Red Beans and Snakehead Fish) Aina, Untsa Qurrota; Rosida, Rosida
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i3.485

Abstract

Stunting prevention can be done by providing Complementary Foods (MP-ASI) to babies aged 6 months and above. Baby porridge is generally made from rice, to increase the nutritional content of instant baby porridge, yellow corn is substituted. Red beans and snakehead fish have high protein content to increase the nutrition of instant baby porridge. The pre-cooking process on flour needs to be done to increase water absorption and solubility in instant baby porridge products. The purpose of this study was to determine the effect of differences in pre-cooked flour formulations (white rice, yellow corn, red beans and snakehead fish) on the physicochemical and organoleptic characteristics of instant baby porridge. The study used a simple Completely Randomized Design (CRD) with one factor, with treatments P1, P2, P3, P4, P5 and P6. Data analysis using ANOVA and further testing of 5% DMRT was carried out if there was a significant difference. Instant baby porridge with pre-cooked flour formulation P3, with a water content of 3.66%, ash content of 2.91%, fat content of 11.88%, protein content of 21.64%, carbohydrate content of 59.88%, starch content of 28.41%, crude fiber content of 2.80%, bulk density of 0.49 g/ml, water absorption capacity of 222.75%, solubility of 28.88%, and organoleptic test of color 3.44 (neutral), aroma 3.36 (neutral), taste 3.64 (like), and texture 3.76 (like).
Effect of Sucrose Concentration on Microbiological, Physicochemical, Antioxidant Activity, and Organoleptic Characteristics of Salak Fruit Juice Beverage Fermented with Lactobacillus Plantarum InaCC B153 Pandanwangi, Aisyah Amelia; Rosida, Rosida; Sudiana, I Made; Napitupulu, Toga Pangihitan; Kanti, Atit
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i3.486

Abstract

Salak is a tropical fruit that has great potential to be made into a healthy fermented beverage. The carbohydrate content and bioactive compounds such as phenolics in salak provide benefits as a source of antioxidants. The fermentation process will produce a probiotic drink that is good for digestive health. The fermentation process involves Lactobacillus plantarum bacteria as probiotic agents. This study aims to determine the effect of sucrose concentration on the characteristics of salak fruit juice probiotic drinks. This study used a completely randomised design (CRD) factorial pattern with sucrose concentration factor (3%, 6%, 9% b/v). The data obtained were analysed using ANOVA followed by DMRT further test at the 5% level. The results showed a significant interaction (p≤0.05). Fermented salak fruit juice using 9% sucrose was the best treatment with characteristics of pH 3.80; total microbes 9.023 log CFU/ml; total acid 1,11%; total sugar 13,88%; viscosity 118,35 mPa.s; DPPH antioxidant activity 89.99%. The resulting organoleptic properties including colour, aroma, and taste, overall were 3.40 (moderately liked), 3.08 (moderately liked), 3.76 (moderately liked), and 3,48 (moderately liked).
CHARACTERISTICS OF JUWET FRUIT YOGHURT WITH THE ADDITION OF SKIM MILK AND LACTIC ACID BACTERIA STARTER Wirdayat, Wira; Rosida, Rosida; Anugerah Dany P
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i3.488

Abstract

In this study, the manufacture of juwet fruit yoghurt was studied with different treatments of adding skim milk and lactic acid bacteria starter. Yogurt is a processed milk product made through bacterial fermentation. Yogurt is known as a good source of protein, calcium, and probiotics, which can support digestive health and the immune system. Juwet fruit has a high antioxidant and vitamin C content so that juwet fruit has interesting potential to be made into yoghurt. Skim milk is used to utilize high lactose and protein so that the growth of lactic acid bacteria can grow optimally. Lactic acid bacteria are used for preservation, providing texture, and adding flavor to yoghurt drinks. The purpose of this study was to determine the addition of skim milk and lactic acid bacteria starter on the physicochemical, microbiological, and organoleptic characteristics of juwet yoghurt. This study used a Completely Randomized Design (CRD) factorial pattern consisting of two factors. Factor 1 addition of skim milk (5%, 7%, 9%). Factor 2 addition of starter (5%, 7%, 9%). Each treatment was repeated three times. The data obtained were analyzed using analysis of variance (ANOVA). If there is a significant difference between treatments, it is continued with the Duncan test (DMRT) and organoleptic test using the Scoring test with 25 trained panelists. The treatment of adding 9% skim milk and 9% starter was the best treatment that produced juwet yoghurt with a protein content of 2.1% ± 0.036, total titratable acid 2.1% ± 0.1, total soluble solids 22.7ºBrix ± 1.53, total lactic acid bacteria 10.5 log CFU/ml ± 0.023, pH 3.7 ± 0.058, antioxidants 34.0% ± 0.117, viscosity 6.8% ± 0.058, Vitamin C 5.8 ± 0.3, and organoleptic tests of color 2.88 (rather like), taste 3.24 (rather like), aroma 2.68 (rather like), texture 3.76 (like).
Physicochemical and Organoleptic Properties of Milkfish Bonggolan (Study Proportion of Fish Meat : Sago Flour and Addition of Sodium tripolyposphate) Amaliyah, Nur Azzatul; Rosida, Rosida; Priyanto, Anugerah Dany
Journal of Tropical Agricultural Engineering and Biosystems - Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol. 12 No. 2 (2024): August 2024
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jkptb.2024.012.02.03

Abstract

Bonggolan is a fish product from the Sidayu, Gresik Regency. Bonggolan is made from a mixture of tapioca flour, fish meat, such as payus fish and spices. Bonggolan has a chewy texture with a savory taste and has a special aroma from fish. Bonggolan has a hard texture when consumed in cold condition. This change causes a decrease in consumer preference. In this study, learned about making bonggolan from milkfish meat, sago flour, and sodium tripolyposphate (STPP). The purpose of the study is to determine the effect of the proportion of fish meat : sago flour and the addition of STPP on the physicochemical and organoleptic properties of milkfish bonggolan. This study used a factorial Completely Randomized Design (CRD) with two factors. The first factor is the proportion of fish meat : sago flour (60 : 40, 50 : 50, 40 : 60). The second factor is the addition of STPP (0.0, 0.1, 0.2%). Data was analyzed using ANOVA level 5%. If there was a difference, the process continues with the DMRT Test 5%. The results of the study is the proportion of fish meat : sago flour (60 : 40) and the addition of 0.2% STPP was the milkfish bonggolan with the optimal treatment. In this treatment obtained a water content of 51.55%, ash content of 2.67%, protein content of 7.66%, fat content of 2.15%, hardness of 199.87 gf, springiness of 11.33 mm, and organoleptic tests showed the value of color 3.96 (neutral), aroma 4.24 (like), taste 4.08 (like), and texture 4.28 (like).
SIMULASI REKAYASA TINGKAT PELAYANAN RUAS JALAN MALONDA KOTA PALU DENGAN BAHASA PEMROGRAMAN C++ Rosida, Rosida; Jaya, A I; Ratianingsih, R
JURNAL ILMIAH MATEMATIKA DAN TERAPAN Vol. 12 No. 2 (2015)
Publisher : Program Studi Matematika, Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (626.463 KB) | DOI: 10.22487/2540766X.2015.v12.i2.7911

Abstract

SIMULASI REKAYASA TINGKAT PELAYANAN RUAS JALAN MALONDA KOTA PALU DENGAN BAHASA PEMROGRAMAN C++
PERAN GIZI SEIMBANG DALAM PENCEGAHAN STUNTING PADA ANAK 4-6 TAHUN Rosida, Rosida; Hasibuan, Rachma
SOSPENDIS : Sosiologi Pendidikan dan Pendidikan IPS Vol. 3 No. 1 (2025): JANUARI
Publisher : CV. ADIBA AISHA AMIRA

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

Abstract

The purpose of this study is to identify the role of balanced nutrition in preventing stunting among children aged 4-6 years, focusing on the steps taken by schools to prevent stunting in children aged 4-6 years at TK Al Hikmah Ketapang Banyuwangi. This research uses a qualitative approach with descriptive statistics. The subjects of the study are children aged 4-6 years at TK Al Hikmah Ketapang Banyuwangi. Data collection techniques include observation, interviews, and documentation. Observations were conducted directly by observing the activities of providing supplementary food at TK Al Hikmah Ketapang Banyuwangi. Interviews were conducted with the principal and one parent. Documentation involved collecting photos or other documents that support this research. The data analysis technique used data triangulation, which consists of data reduction, data presentation, and conclusion drawing. The results of the study indicate that the "Rabu Sehat Bermutu" program and the provision of supplementary food at TK Al Hikmah Ketapang Banyuwangi are effective steps in preventing stunting and supporting children's growth and development. This program also raises parental awareness of the importance of balanced nutrition, fosters healthy eating habits, and contributes to the development of a healthy and high-quality generation.
Pengembangan Literasi Anak Pada Program Teras Baca Di Desa Renah Semanek Fadilah, Fadilah; Andara, Aulia; Afrilia, Dea; Rosida, Rosida; Nata, Edwin Triadi; Andreani, Mesi; Rosyid, Arif Abdul; Syaputra, Ramadhan; Husna, Lailatul; Maryam, Riskianti Astuti; Naimah, Rifngatun
MESTAKA: Jurnal Pengabdian Kepada Masyarakat Vol. 3 No. 4 (2024): Agustus 2024
Publisher : Pakis Journal Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58184/mestaka.v3i4.451

Abstract

The research data collection method is carried out using dedication and observation, which aims to research and help the community, and to explore social problems and phenomena and develop a specific understanding of a phenomenon. The collection location is in Renah Semanek village, Karang Tinggi Sub-District, Central Bengkulu District. The variable underlying this research is reading literacy covering early childhood and adolescence. The subjects in this research are early childhood and teenagers. The results of this service program are increased motivation in learning. as well as their speaking and reading abilities. This proves that this program has a very good impact. Apart from that, this program also has a positive impact on several aspects such as social and educational aspects for both the children and volunteers involved. Maximum efforts were made in this program and supported by various parties, the results of this service achieved 85% success which can be seen from the completion of the provision of learning platforms, namely reading terraces and procurement of books. Providing reading terraces to the community is also an effort to increase the willingness to read and will have an impact on improving the standard of living of village communities. Apart from that, of course additional good reading is needed to broaden the insight and knowledge of village communities.
Dynamics of Indonesian and Malaysian Education Management Rosida, Rosida; Mustiningsih, Mustiningsih
Proceedings Series of Educational Studies 2024: Proceedings of the International Seminar Universitas Negeri Malang Indonesia – Universiti Mala
Publisher : Universitas Negeri Malang

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

Abstract

A comparative study of Indonesian and Malaysian education management shows that there are significant similarities and differences. Both countries have a common goal of improving the quality of education, but the approaches used are different. Indonesia tends to be more decentralized with a flexible curriculum and high community participation, while Malaysia is more centralized with a structured curriculum. Both have adopted various innovations in education, but still face similar challenges such as equalizing quality and increasing teacher competency. This study concludes that understanding the differences and similarities between the two systems can provide valuable input for developing education policies in each country.
EDUKASI DAN PELATIHAN BUDIDAYA JAMUR TIRAM (PLEOUROTUS OSTREATUS) DI DESA JENGGAWAH JEMBER Nur Azizah, Siti; Rosida, Rosida
Jurnal Pengabdian Kolaborasi dan Inovasi IPTEKS Vol. 1 No. 2 (2023): April
Publisher : CV. Alina

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59407/jpki2.v1i2.26

Abstract

Persepsi masyarakat saat ini masih menganggap bahwa sayuran merupakan menu makanan pelengkap nutrisi tubuh yang paling banyak dibandingkan jamur. Jamur memiliki nilai nutrisi lebih tinggi yaitu  vitamin, mineral, protein dan serat. Tujuan pengabdian pada masyarakat yaitu memberikan edukasi dan pelatihan tentang manfaat jamur tiram bagi kesehatan dan cara membudidaya jamur tiram. Mitra pengabdian adalah warga Dusun Gayasan B RW 5 Desa Jenggawah. Metode pengabdian yang dilakukan adalah dengan metode ceramah dan praktek. Ceramah dan praktek  dilakukan oleh dua staf dosen dan dibantu oleh dua mahasiswa Akademi Farmasi Jember. Tahapan pengabdian meliputi diskusi pemanfaatan jamur tiram bagi kesehatan dan sarana wirausaha, praktek budidaya jamur tiram yang meliputi pembuatan media baglog jamur, inokulasi jamur tiram dari bibit F1 ke F2, hingga proses pemanenan jamur tiram. Praktek  pembuatan media baglog untuk pertumbuhan jamur F2 terdiri dari proses pencampuran bahan-bahan media, sterilisasi media baglog, Inokulasi F1 kedalam media baglog (F2) yang sudah steril secara aseptis. Selanjutnya melakukan teknik pemanenan tubuh buah dari F2, dan menjaga agar bebas dari penyakit serta cara pengemasan yang baik. Hasil pengabdian masyarakat menunjukkan bahwa peserta pelatihan budidaya jamur tiram berhasil melakukan cara budidaya jamur tiram dari proses pembuatan media baglog, inokulasi bibit, pemeliharaan bibit selama diruang inkubasi dan kumbung, serta pemanenan. Dengan keberhasilan pengabdian ini warga sangat antusias untuk budidaya jamur tiram dan pengolahannya menjadi makanan kesehatan.  Kata Kunci : Edukasi Dan Pelatihan Budidaya Jamur Tiram
Co-Authors Aan Fardani Ubaidillah Abdul Hadid Abdurahman, R. Nur Achmad, Viyan Septiyana Ade Nusa Putra Dinata Afrilia, Dea Agnis Pondineka Ria Aditama Ahmad Zikri, Rizal Aina, Untsa Qurrota Ainun Jariyah Alfiansyah, Romi Angga Aliefman Hakim Amaliyah, Nur Azzatul Andara, Aulia Andarini, Sonja Andreani, Mesi anggreini, riski ayu Anugerah Dany P Anugerah Dany Priyanto, Anugerah Dany Apriani, Baiq Nurainun Aprillia Hadi, Anas Tasya Arfah, Andi Arianto, Steven Arifuddin Tike Aripa, Lusyana Asrianto, Asrianto Astin Nur Hanifah Atit Kanti Aulia R, Rezqiqah Ayu, Riski Balqis Rosalinda Bambang Budi Wiyono Basri Basri Bayuningrum, Pratiwi Cahyanti, Diana Chandra Rahmadi Dedin Finatsiyatul Rosida Denok Risky Ayu , Paramita Dewi Parwati Dila, Gita Rachma Dinata, Ade Nusa Putra Djunaedi Djunaedi Dunggio, Abdul Rivai Saleh Ekawati, Nur Ellend Putri Kurnia Enny Karti Basuki Susiloningsih Ervan, Ervan Exda Hanung Lidiana Fadilah Fadilah, Fadilah Farabi, Fadilah Al Febrianti, Nur Hadi Barru Hakam Fajar Siddiq Hadi Munarko Hariani, Reni Harnanda, Melinda Indah Herdyansyah, Ridwan Herwanto, Patah Hilal Mahmud I Made Sudiana I. I. Purwanti Idmayanti Idmayanti Idmayanti, Idmayanti Imanuella, Johanna Inne Leomora A Sinaga Irawanti Irawanti Irawanti Irawanti, Irawanti Irmawaty, Irmawaty Jaya, A I Jaya, Rachmad Joni Siahaan K, Hairuddin Kurnia, Ellend Putri Kurniawati Kurniawati La Ode, Muhamad Taufik Lailatul Husna Lasmini, Nurul Latif, Sarifudin Andi Leli, Leli Lestari, Dila Lestari, Fajar Indah lidia fitri, lidia Lihan Candra Asi, Sri Alam Syah Lilis Banowati Mahoklory, Serly Sani Mahyudin Mahyudin Mais Ilsan, Mais Malaha, Naomi Manurung, Carnelius Ricardo Marlinauli Manurung, Ruth Marsela , P Marsela Maryam, Riskianti Astuti Masdiana Sinambela Matheus Lasarus Malaikosa, Yes Mazaya El-Maula, Ghitsna Merliana, merliana MIFTAKHUL JANNAH Muhamad Agus Maryanto Muhammad Sarjan Muhammad Turhan Yani Muhammad, Wardah Nabila Muhdar Muhdar, Muhdar Muslimah, Yeny Andrea Mustiningsih Naimah, Rifngatun Nainggolan, Benhart Napitupulu, Toga Pangihitan Nata, Edwin Triadi Nenda Marliani Ningsih, Ratih Sari Norman Norman Nugroho, Satrio Ari Nurahman Nuraida, Selvi Nurhaedah Nurhaedah Nurul Lasmini Nurul Sakina Nurul Sakina, Nurul Nurzaman, Irfansyah Putra Pandanwangi, Aisyah Amelia Pannyiwi, Rahmat Pella, Yosin Herloheti Pitaloka, Dela Pratama, Ergi Saputra Puspa, Sonia Kumuda Putra, Andre Yusuf Trisna Putra, AYT Putri, Shinta Rachma Hasibuan Rahakbauw, Grenny Zovianny Rahmat, Rezqiqah Aulia Rahmati, Firdaus Rahmawati Rahmawati Rahmawati, Agustini Liviana Dwi Rahmayani Rahmayani Ramadani, Elsa Firliana Ramli, Rachmad Rasmita, Dina Rasyid, Djusmadi Ratulangi, Jeane Irene Levy Reffita, Lea Ingne Rian, Muhammad Rianti, Ririn Dwi Rihi, Pryati Rina Ratianingsih Rino Vanchapo, Antonius Rosa Riya Rosda, Sabila Rosdiana Rosdiana Rosmini Rosmini Rosyid, Arif Abdul Rosyidi, Irham Ruqoyyah Fitri Rusdin Alauddin Rusnita, Rusnita Saad, Rahmiyani Sabriana, Riska Sahviya, Sahviya Saidun Umar, Muhammad Saputra, M. Khalid Fredy Sarofa, Ulya Sarofa Sarwoto Sarwoto, Sarwoto Selviah, Indah Sembiring, Rinawati Serli, Serli Setyaningsih, Rahayu Setyowati, Lisus Siti Juleha, Siti Siti Nur Azizah, Siti Sitti Rahbiah Busaeri Sri Ariyanti Sri Winarti Suminar, Saka Supriatin Supriatin, Supriatin Syaputra, Ramadhan Sya’dullah, Achmad Taqwa Taqwa Thalib, Kiki Uniatri Tukiman Tukiman Ulya Sarofa Wahyudianti, Ni Luh Gede Sri Wahyuni, Ria Wicaksono, L. U. Wirdayat, Wira Wisma Sari, Sinta Yulis, Dian Meiliani Yusrotul, Yosi Zaenal Zaenal, Zaenal Zhorif, Muhammad Naufal