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All Journal Jurnal Teknologi Pangan Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian Jurnal Sains dan Teknologi Pangan SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Khadimul Ummah Journal of Social Dedication Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Jurnal Teknik Kimia Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences Nusantara Science and Technology Proceedings SINTA Journal (Science, Technology, and Agricultural) International Journal of Community Service AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Pengbdian Teknik Mesin Jurnal Pengabdian Multidisiplin Jurnal Teknologi Pangan Prosiding Seminar Nasional Sisfotek (Sistem Informasi dan Teknologi Informasi) Journal of Science and Social Development Jurnal Sains dan Teknologi Pangan

Ratna Yulistiani

Program Studi Teknologi Pangan, Fakultas Teknik, Universitas Pembangunan Nasional “Veteran” Jawa Timur

Author-ID : 439515

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

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The Effect of Proportion Pulp and Albedo Yellow Kepok Bananas on the Characteristics of Sliced Jam with Various Concentrations of Sucrose Vikri Furkhoni Iqbal; Ratna Yulistiani; Winarti
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 2 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

This research aimed to determine the effect of the proportion of pulp-albedo yellow kepok bananas and the concentration of sucrose on the characteristics of sliced jam. The study used a completely randomized design (CRD) with two factors and three replications. Data analysis used ANOVA followed by Duncan Multiple Range Test (DMRT) at 5% confidence level. The first factor was the proportion of pulp and albedo of yellow kepok bananas (1:2 (A1), 1:1 (A2), 2:1 (A3)). The second factor is the concentration of sucrose (30% (B1), 45% (B2), and 60% (B3)). Parameters observed included moisture content, ash content, pH, total sugar, water activity (aw), total dissolved solids, hardness, and organoleptic analysis, including taste, scent, color, and texture. The treatment results of the proportion pulp-albedo yellow kepok banana and the sucrose concentration significantly affected the water content, ash content, total sugar, total dissolved solids, hardness, and organoleptic tests. Sliced jam with the proportion of pulp-albedo yellow kepok banana (2:1) and sucrose concentration (60%) was the best treatment with 44.16% water content, 1.18% ash content, pH 4.03, total sugar 33, 21%, water activity 0.828, total dissolved solids 50, hardness 31.93N and the taste is quite typical of banana, quite smelly of banana, quite yellow in the color of banana, and has a firm texture.

Food Safety Study in Terms of Formaldehyde Content and Bacterial Contamination Levels of Cob Pindang Fish in Simo Gunung and Balong Sari Traditional Markets, West Surabaya Nur Hanifah; Ratna Yulistiani; Andre Yusuf Trisna Putra
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 2 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Formalin is a food additive that has been banned by BPOM but can still be found in food products. This study aims to determine: 1) the food safety of pindang fish sold in traditional markets in West Surabaya in terms of formalin content and bacterial contamination; 2) the relationship between the hygienic conditions of traders and formalin content on the level of bacterial contamination; and 3) the bacterial growth patterns during room temperature storage of formalin-positive and formalin-negative tuna pindang fish. This is a cross-sectional study with a sampling technique of saturation. A qualitative formalin test was conducted using a formalin test instrument. The results indicated that 88.23% (15 of 17 samples) of cob pindang contained formalin and that 64.7% (11 of 17 samples) exceeded the SNI 2717: 2017 maximum limit for total microorganisms. There was a significant correlation between the level of bacterial contamination and the hygienic conditions of traders. There is no correlation between formalin concentration and bacterial contamination level. The pattern of bacterial proliferation did not differ between formalin-positive and negative cob pindang fish

KARAKTERISTIK EDIBLE FILM DENGAN PERLAKUAN KONSENTRASI EKSTRAK DAUN CINCAU HITAM (Mesona palustris BL.) DAN GLISEROL Pitaloka, Aura Fatimah Dyah; Yulistiani, Ratna; Anggreini, Riski Ayu
Jurnal Sains dan Teknologi Pangan Vol 8, No 2 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Daun cincau hitam merupakan salah satu tanaman yang mengandung komponen pembentuk gel berupa pektin. Pektin merupakan hidrokoloid yang dapat digunakan sebagai bahan edible film karena kemampuan gelasinya. Edible film ekstrak daun cincau hitam memiliki tekstur yang kokoh namun kurang elastis, sehingga diperlukan penambahan gliserol sebagai plasticizer yang dapat meningkatkan elastisitas dari edible film. Tujuan penelitian ini adalah untuk mengetahui pengaruh dan perlakuan terbaik antara konsentrasi ekstrak daun cincau hitam dan konsentrasi gliserol terhadap karakteristik edible film. Metode penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dua faktor dan tiga ulangan. Faktor I konsentrasi ekstrak daun cincau hitam (15%, 30%, 45%) dan faktor II konsentrasi gliserol (0,5%; 1,0%; 1,5%). Data dianalisis menggunakan Analisys of Varian (ANOVA) dan uji lanjut Duncan Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukkan terdapat interaksi nyata (p≤0,05) antara perlakuan konsentrasi ekstrak daun cincau hitam dengan konsentrasi gliserol terhadap kelarutan, tetapi tidak terdapat interaksi nyata (p≥0.05) terhadap laju transmisi uap air, ketebalan, kuat tarik, elongasi, dan kecerahan. Perlakuan terbaik yaitu konsentrasi ekstrak daun cincau hitam 15% dan konsentrasi gliserol 1,0% dengan laju transmisi uap air 3,50 g/m2/hari; ketebalan 0,08 mm; kelarutan 33,13%; kuat tarik 0,50 Mpa; elongasi 8,79%; dan kecerahan 54,20.

PEMANFAATAN BUBUK KULIT BATANG MANGROVE JENIS BAKAU HITAM UNTUK PENGAWETAN UDANG PUTIH PADA PENYIMPANAN DINGIN Rhamadhan, Dinar Cahyaning; Winarti, Sri; Yulistiani, Ratna
Jurnal Sains dan Teknologi Pangan Vol 8, No 2 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Udang putih (Panaeus merguiensis) merupakan bahan pangan perikanan yang mudah rusak (highly perishable) yang diakibatkan adanya mikroorganisme. Pengawetan dengan bahan alami telah menjadi solusi untuk mengawetkan udang, salah satunya dapat diperoleh dari tumbuhan mangrove jenis bakau hitam. Bakau hitam (Rhizophora mucronata) merupakan tanaman yang tumbuh subur dikawasan pesisir pantai dan memiliki senyawa fitokimia yaitu senyawa alkaloid, flavonoid, saponin, dan tanin yang memiliki kemampuan sebagai antibakteri sehingga berpotensi untuk dijadikan bahan pengawet alami. Tujuan penelitian ini adalah menentukan konsentrasi terbaik larutan bubuk kulit batang bakau hitam dan lama penyimpanan terhadap kualitas udang putih. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktor dua kali ulangan. Faktor I adalah konsentrasi larutan bubuk kulit batang bakau hitam (0%, 6%, 12% dan 18%) (b/v) dan faktor II adalah lama penyimpanan (0 hari, 3 hari, 6 hari dan 9 hari). Data analisa menggunakan ANOVA taraf 5%, jika ada perbedaan dilanjutkan dengan Uji DMRT 5%. Berdasarkan hasil penelitian, perlakuan terbaik adalah perlakuan konsentrasi larutan bubuk kulit batang bakau hitam 18% dan lama penyimpanan 3 hari yang berpengaruh terhadap kualitas udang putih yaitu total mikroba 5,312 log CFU/g; kadar air 76,245%; TVBN 21,85 mg/100g; TMA 2,11 mg/100g dan pH 6,77.Kata kunci : larutan bubuk kulit batang bakau hitam, udang putih, lama penyimpanan.

POLA PERTUMBUHAN BAKTERI, PERUBAHAN PH DAN VISKOSITAS SUSU PASTEURISASI PULSED ELECTRIC FIELD (PEF) DENGAN PRE-HEATING SELAMA PENYIMPANAN SUHU REFRIGERATOR Nisa, Khoirun; Yulistiani, Ratna; Wicaksono, Luqman Agung; Priyanto, Anugerah Dany; Estiasih, Teti; Putranto, Angky Wahyu
Jurnal Sains dan Teknologi Pangan Vol 7, No 6 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Proses pasteurisasi secara non-thermal dengan menggunakan Pulsed Electric Field (PEF) kombinasi pre-heating mampu memperpanjang umur simpan susu. Tidak semua bakteri pada susu akan mati saat proses pasteruisasi, sehingga harus dikombinasikan dengan penyimpanan suhu refrigerator. Penelitian ini bertujuan untuk mengetahui pola pertumbuhan bakteri, perubahan pH dan viskositas susu pasteurisasi PEF dengan pre-heating pada penyimpanan suhu refrigerator selama 14 hari penyimpanan. Hasil penelitian menunjukkan bahwa total bakteri selama dua hari penyimpanan mengalami penurunan, kemudian mengalami peningkatan secara linear pada hari ke-2 hingga hari ke-12 dan mengalami peningkatan secara signifikan di hari ke-12 menuju hari ke-14. Nilai pH dan viskositas mengalami penurunan dan peningkatan secara linear pada penyimpanan hari ke-0 hingga hari ke-12, namun pada penyimpanan hari ke-12 menuju hari ke-14 mengalami penurunan dan peningkatan secara signifikan. Hasil uji regresi sederhana antara total bakteri dengan nilai pH didapatkan koefisian determinasi sebesar 82,48%, yang artinya peningkatan total bakteri sangat mempengaruhi penurunan nilai pH. .

E-commerce Web-Based Application for Excellent Service Agency (ESA) Hospitality Training Center, Malang Ratna Yulistiani; Andreas Nugroho Sihananto; Kartini; M. Arif Mardhavi; Edi Sugiyanto; Muhammad Afifudin
Nusantara Science and Technology Proceedings 7st International Seminar of Research Month 2022
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2023.3333

Excellent Service Agency (ESA) is a hospitality industry training center located in Malang City, East Java, Indonesia. This training center provides decent training for people who want to work in the hospitality industries such as hotels and restaurants. The one which makes a difference between ESA and its competitors is their commitment to providing training that is equivalent to other hospitality industry training institutions but at very affordable costs and they always channel students directly into the workplace market until their students land their first job. However, until now, ESA does not have an official website or e-commerce website to offer its services, so the ESA’s brand usually is only known by word of mouth. This ESA e-commerce website was developed with the CodeIgniter framework and MySQL Maria DB 5.0 database. The result is a company profile website that doubles as an e-commerce web ready to be used for ESA branding and marketing purposes.

Logo, Label, and Packaging Improvement on Jamu Bu Uri Products for Digital Marketing Kartini; Ratna Yulistiani; Dadik Raharjo; Rizky Fatkhur Rohman; Sri Alam Syah Lihan Candra Asi
Nusantara Science and Technology Proceedings 7st International Seminar of Research Month 2022
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2023.3342

It is quite common knowledge that some traditional herbal medicine sellers used plastic bottles of mineral water as a storage medium for their traditional herbal medicine. Even though the allotment of mineral water bottles is dispossible, it cannot be used again after the contents run out. This problem about the packaging must be addressed. When viewed from the visual aspect, the presentation of traditional herbal medicine still tends to be monotonous in terms of packaging. Whereas packaging can influence consumers to give a positive response, good packaging will optimize profits. Therefore, this service activity targets several improvements in handling packaging problems for Jamu bu Uri products, with the aim of increasing the marketing of traditional herbal products.

Karakteristik Fisikokimia dan Organoleptik Marshmallow Jambu Kristal Afkir (Psidium guajava Varr. Kristal) Dengan Perlakuan Penambahan Gelatin dan Putih Telur Moch. Fakhrul Azharuddin; Ulya Sarofa; Ratna Yulistiani
SINTA Journal (Science, Technology, and Agricultural) Vol 4, No 1 (2023)
Publisher : Perkumpulan Dosen Muda (PDM) Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37638/sinta.4.1.81-92

ABSTRAKJambu kristal afkir dapat diolah menjadi marshmallow dikarenakan pemanfaatannya belum optimal dan memiliki vitamin C yang tinggi. Permasalahan tekstur yang kurang lembut dan kurang kenyal sering kali terjadi dalam pengolahan marshmallow. Penggunaan gelatin dan putih telur untuk memperbaiki tekstur marshmallow. Penelitian ini bertujuan untuk menganalisis pengaruh penambahan gelatin dan putih telur terhadap karakteristik fisikokimia dan organoleptik marshmallow. Metode penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) pola faktorial dengan dua faktor, faktor I adalah penambahan gelatin (10%, 12%, 14% b/v) dan faktor II adalah penambahan putih telur (6%, 8%, 10% b/v). Hasil penelitian menunjukkan penambahan gelatin dan putih telur memberikan pengaruh terhadap kadar air, kadar abu, total padatan terlarut, nilai pH, dan hardness, tetapi tidak berpengaruh terhadap total gula reduksi, nilai IC50 dan vitamin C. Hasil penelitian terbaik adalah marshmallow dengan penambahan gelatin 14% dan putih telur 10% dengan kadar air 32,14%, kadar abu 2,68%, total padatan terlarut 13,71°Brix, kadar gula reduksi 11,91%, pH 6,84, vitamin C 4,38mg/100g, IC50 41,85 ppm, hardness 1,55 N, rasa 2.85 (agak suka), aroma 2.86 (agak suka), warna 3.67 (biasa), dan tekstur 2.95 (agak suka).ABSTRACTRejected crystal guava can be processed into marshmallows because its utilization is not optimal and it has high vitamin C. Texture problems that are less soft and less chewy often occur in marshmallow processing. Use gelatin and egg white to improve the texture of the marshmallows. This study aims to analyze the effect of the addition of gelatin and egg white on the physicochemical and organoleptic characteristics of marshmallows. The research method used was a completely randomized design (CRD) with two factors, factor I was the addition of gelatin (10%, 12%, 14% b/v) and factor II was the addition of egg white (6%, 8%, 10 %b/v). The results showed that the addition of gelatin and egg white had an effect on water content, ash content, total dissolved solids, pH value, and hardness, but had no effect on total reducing sugars, IC50 value, and vitamin C. The best research results were marshmallows with the addition of gelatin 14 % and egg white 10% with a water content of 32.14%, ash content of 2.68%, total dissolved solids 13.71°Brix, reducing sugar content of 11.91%, pH 6.84, vitamin C 4.38mg/100g, IC50 41.85 ppm, hardness 1.55 N, taste 2.85 (rather like), aroma 2.86 (rather like), color 3.67 (ordinary), and texture 2.95 (rather like).

The Effect of Maltodextrin Concentration and Roasting Time on the Physicochemical and Sensory Characteristics of Nori Snack Made from Sea Grape (Caulerpa sp.) Anggita Ulfia Savitri; Jariyah Jariyah; Ratna Yulistiani
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 2 (2023)
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.v7i2.286

Nori snack is dried edible seaweed, which is made from drying and roasting so its texture is crispy and thin. Commercial nori snack is usually made from Porphyra seaweed which cannot be cultivated in Indonesia. Sea grapes (Caulerpa sp.), a local seaweed that is widely cultivated in Indonesia, have the potential to be used as an alternative material for nori snacks. The formation of nori with the addition of Eucheuma cottonii gives a nori snack texture that tends to be elastic and less crunchy. Crispness is the main parameter to consider in choosing nori snacks. The addition of maltodextrin as a texture enhancer is needed to give a compact and crispy texture, and roasting time can also increase the level of crispness in nori products. This study aims to determine the physicochemical and organoleptic characteristics of sea grape nori snacks (Caulerpa sp.). Factorial completely randomized design (CDR) with two factors. Factor I was the maltodextrin concentration (1, 2, and 3%), while factor II was a roasting time (1, 2, and 3 minutes) and two replications. The data were analyzed using Analysis of Variance (ANOVA) and followed by Duncan’s New Multiple Range Test (DNMRT) at the 5% significance level. The best treatment was the addition of 3% maltodextrin and a roasting time of 3 minutes. The results obtained were a moisture content of 6.13%, ash content of 12.45%, protein content of 17,07%, a yield of 6.22%, a breaking strength of 5.23%, and an average score of preference for the aroma of 2.8 (dislike), the colour of 3.5 (standard), the taste of 4.05 (like), and crispness of 4.10 (like).

Chemical and Organoleptic Properties of Dragon Fruit Gummy Candy and Apple Snail Collagen Extract with Carrageenan Addition Arlita Ramadhanty; Dedin Finatsiyatull Rosida; Ratna Yulistiani
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 3 (2023)
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.v7i3.328

Gummy candy is a soft confectionery crafted from fruit juice, sugar, and gelling agents, known for its chewy texture. The utilization of dragon fruit juice enhances its nutritional value due to its antioxidant properties, phenolic compounds, and vitamin C content. Additionally, it aims to diversify products derived from dragon fruit. Meanwhile, the utilization of collagen from apple snails seeks to boost the economic value of these snails and provide an alternative source of collagen raw material. In this study, the gummy candy uses carrageenan as a hydrocolloid material to establish the chewy texture. This study's primary objective is to determine the optimal combination involving the proportion of dragon fruit juice, apple snail collagen extract, and carrageenan concentration for producing high-quality gummy candy. The research employed a Completely Randomized Design (CRD) with a two-factor factorial pattern and two replications. The first factor was the proportion of dragon fruit juice to apple snail collagen (70:30, 75:25, and 80:20), while the second factor was the carrageenan concentration (3%, 5%, and 7% w/w). Observational data were analyzed using Analysis of Variance (ANOVA), and if interactions were observed, they were further assessed with Tukey's test at a significance level of 5%. The treatment combination of a 75:25 proportion of dragon fruit juice to apple snail collagen and a 7% carrageenan concentration proved to be the most effective, yielding gummy candy with a moisture content of 13.21%, ash content of 0.95%, and organoleptic evaluation scores for aroma, taste, color, and texture of 3.25, 3.4, 3.4, and 3.7.

Co-Authors .,, Shinta Achmad Arbi Hanafi Afridho Laksono Indra Purnama Agi Ramadhan Agung Wicaksono, Luqman Agustin, Citra Melia Alfiyatus Sholichah Almira Dinar Dhiny Amalia, Sofia Rizki Amanda Dewi Safitri Ambarwati, Peni Andre Yusuf Trisna Putra Andreas Nugroho Sihananto Anggita Savitri Anggita Ulfia Savitri anggreini, riski ayu Anggun Pratiwi Rohimatul Inziyah Angky Wahyu Putranto Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto, Anugerah Dany Arizandy, Radita Yuniar Arlita Ramadhanty Artika, Odilia Emeralda Dian asep nurhikmat Awanda Winar Fitriana Awanda Winar Fitriana Azzahra, Raidza Azzury, Novita Mizzalluna Berlianda Meireni Zacharya Bintang Safir Kelana, Mahatma Citra Melia Agustin Dadik Raharjo Dadik Raharjo Daffa Rossi Ifanka Dany Priyanto, Anugerah Deana Fyra Adi Nur Dedin F. Rosida Dedin Finatsiyatull Rosida Dewanti, Felicitas Deru Dharmanto, Ernando Setyo Dhian Satria Yudha Kartika Dianita Kumalasari Dianti Alfiana Dinar Dhiny, Almira Dinda Alvianita Sabrina Dona Avrilia Kristanti Edi Sugiyanto Ernando Setyo Dharmanto Erwan Adi Saputro Esfandiar, Wildan Naufal Eva amelia Reza Hanum Febrianti, Nadya Dwi Putri Firdaus, Salsabila Fitriani, Awanda Winar Hafidha Salvania Handy Wiranata Hanum, Eva amelia Reza Herdianto, Ferly Wirawan HP,, Sudaryati Imaya M. Nurjannah Imaya M. Nurjannah Indra Purnama, Afridho Laksono Jariyah Jariyah Jariyah Jariyah Kalaswari, Sita Kartini Kartini KARTINI Kartini Kartini Khoirun Nisa Kindriari Nurma Wahyusi Kurnianto, Muhammad Alfid Kusuma Wardhani Mas’udah Lia F. Ramadhani Luqman Agung Wicaksono M. Arif Mardhavi Mahatma Bintang Safir Kelana Maulana, Hendra Meditya Dwi Rizkyati Mei Syella Kurnia Putri Cahyo Meireni Zacharya, Berlianda Misbach, Moch. Harits Pradana Moch. Fakhrul Azharuddin Moch. Harits Pradana Misbach Mohammad Iqbal Muhammad Afifudin Nabila Dwi Rahma Nadien Mutia Intan Maulidi Nadya Dwi Putri Febrianti Nur Aini Fauziyah Nur Hanifah Nur Hanifah Nur, Deana Fyra Adi Nurul Niswatin Sholekhah Nuryati, Anna Pitaloka, Aura Fatimah Dyah Pradana Misbach, Mochamad Harits Pramesthi, Azzahra Nur Shifa Prihandayaningsingsih, Nur Cahyani Purnama, Afridho Laksono Indra Putra, Andre Yusuf Trisna Putra, Chrystia Aji Putri Febrianti, Nadya Dwi Rachmawati, Shinta Dwi Radita Yuniar Arizandy Raharjo, Dadik Ramadhani, Lia F. Ramadhanty, Arlita Rani Ismuningtyas Ratna Nur Fitria Mabbrury Reva Edra Nugraha Rhamadhan, Dinar Cahyaning Riski Ayu Anggreini Rizki, Agung Mustika Rizky Fatkhur Rohman Rizky Fatkhur Rohman Rohmah, Nova Ainur Rosida Rosida Rosida Rosida, Dedin F. Rosmalia, Senarita Septia Rusydiana, Indah Nur Safitri, Serly Salvania, Hafidha SARTIKA, LUTFITA DEWI Savitri, Anggita Savitri, Anggita Ulfia Serly Safitri Setyarini, Wahyu Shafira Enri Shalsabiella Shalsabiella, Shafira Enri Sihananto, Andreas Sri Alam Syah Lihan Candra Asi Sri Djajati Sri Djajati Sri Winarti Sugiarto, Sugiarto Syahidah, Fathimah Sarah Teti Estiasih Trimono, Trimono Triwardani, Intan Tuty Shohibatuz Zakiyah Ufairah Fithriyati Ulya Sarofa Ulya Sarofa Vikri Furkhoni Iqbal Vikri Furkhoni Iqbal W, Lia Kusuma Wahyu Setyarini Wahyuningtyas, Ririh Wardianto, Muhammad Rosyid Widyasari, Elsa Wildan Naufal Esfandiar Winarti Winarti Yunita Satya Pratiwi Yusinta Aristina Sanjaya

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