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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 International Journal of Community Service AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Pengbdian Teknik Mesin Journal of Science and Social Development
Ratna Yulistiani
Program Studi Teknologi Pangan, Universitas Pembangunan Nasional “Veteran” Jawa Timur
Religion Agriculture, Biological Sciences & Forestry Arts Humanities 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 Public Health Social Sciences Other

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Chemical Characteristics of Legen Drinks from Street Vendors in Surabaya SARTIKA, LUTFITA DEWI; Yulistiani, Ratna
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (2025)
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.v9i2.738

Abstract

Legen is a traditional drink made of siwalan sap and it is very popular in East Java. This research aims to identify chemical characteristics of legen drinks sold by 10 local street vendors in Surabaya. This study is an exploratory and descriptive survey employing a cross-sectional approach. Data were collected by observation, interviews, and questionnaires regarding vendor characteristics, involving 10 street vendors selling legen drinks in Surabaya who operate throughout the year. The observed parameters include pH, total sugar, total acidity, and alcohol content. The observations showed that the vendors were predominantly male (90%), with the remaining 10% is female. The vendors’ ages ranged from 26 to 55 years, with most having completed junior high school (40%) and senior high school (40%). Only one vendor had been selling for more than 20 years. The selling price of the product ranged from IDR 13,000 to 15,000 per 1,500 mL bottle, with most of the legen (80%) sourced from Tuban. The chemical analysis showed that the average pH was 2.85, the average total acidity was 0.22, the average total sugar content was 10.60, and the average alcohol content was 1.02. Contribution to Sustainable Development Goals (SDGs):SDG 3 – Good Health and Well-beingSDG 8 – Decent Work and Economic GrowthSDG 11 – Sustainable Cities and CommunitiesSDG 12 – Responsible Consumption and Production
Consumer Preferences of the Surabaya Community towards MP-ASI Premixed Rice : Preferensi Konsumen Masyarakat Surabaya terhadap Beras Premiks MP-ASI Pradana Misbach, Mochamad Harits; Yulistiani, Ratna; Priyanto, Anugerah Dany; Fitriani, Awanda Winar
Jurnal Pangan dan Agroindustri Vol. 13 No. 3 (2025): Juli 2025
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2025.013.03.4

Abstract

Abstract Surabaya is one of the places for producers who provide MP-ASI products with various attributes, one of these products is MP-ASI premixed rice. This study aims to find out some of the attributes with the highest importance value for consumers in choosing MP-ASI premix rice products and identify consumer preferences on the sub-attributes of MP-ASI premix rice products. The attributes used in this study were cooking time, the type of material, the type of packaging, the addition of nutrients, the flavor variant, and the place of purchase. The research was carried out using a survey method. The total number of respondents was 100 that determined using the Slovin formula, and the collection of respondents was carried out using a two-stage cluster sampling technique. The premixed rice MP-ASI products that are the preference according to consumers are made from white rice (0,24) with the addition of fat nutrients (0,41), have a type of plastic bottle packaging (0,06) with a cooking time of less than 20 minutes (0,34), and have a variant of fish meat flavor (0,16) which is sold online (0,14). The results of the consumer preference analysis from this study can be used as a consideration in developing premix rice MP-ASI products.   Abstrak Surabaya adalah salah satu tempat bagi produsen yang menyediakan produk MP-ASI dengan berbagai atribut, salah satu produk tersebut adalah beras premiks MP-ASI. Tujuan dari penelitian ini adalah untuk menentukan beberapa atribut dengan nilai kepentingan tertinggi bagi konsumen dalam memilih produk beras premiks MP-ASI serta mengidentifikasi preferensi konsumen pada sub-atribut produk beras premiks MP-ASI. Penelitian dilaksanakan menggunakan metode survei, total jumlah responden adalah 100 ditentukan menggunakan rumus Slovin, dan pengambilan responden dilakukan dengan teknik two-stage cluster sampling. Produk MP-ASI beras premiks yang menjadi preferensi menurut konsumen yaitu berbahan dasar beras putih (0,24) dengan penambahan nutrisi lemak (0,41), memiliki jenis kemasan botol plastik (0,06) dengan waktu tanak kurang dari 20 menit (0,34), dan memiliki varian rasa daging ikan (0,16) yang dijual secara online (0,14). Hasil analisis preferensi konsumen dari penelitian ini dapat dijadikan pertimbangan dalam mengembangkan produk MP-ASI beras premiks.
Minimum Inhibitory Concentration of Chitosan and Coconut Shell Liquid Smoke Against Staphylococcus aureus and Escherichia coli Artika, Odilia Emeralda Dian; Yulistiani, Ratna
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 3 (2025)
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.v9i3.811

Abstract

This study aimed to determine the minimum inhibitory concentration (MIC) of chitosan and coconut shell liquid smoke against S. aureus and E. coli cultures. The treatments consisted of varying concentrations of Chitosan (0%, 1%, 1.5%, 2%, and 2.5%) and liquid smoke (0%, 1%, 1.5%, 2%, and 2.5%) applied to S. aureus and E. coli cultures in vitro using nutrient broth medium. The bacterial populations were quantified after 24 hours of incubation at 37°C, with an initial concentration of 10? CFU/mL. The results indicated that both chitosan and coconut shell liquid smoke exhibited a stronger bactericidal effect against S. aureus than E. coli. The minimum inhibitory concentration of Chitosan against S. aureus was 1%, resulting in a reduction of 2.16 log cycles, whereas the MIC against E. coli was 2%, corresponding to a reduction of 1.47 log cycles. Meanwhile, the minimum inhibitory concentration of coconut shell liquid smoke against S. aureus was 1% (reducing 1.542 log cycles), and against E. coli was 1.5% (reducing 2.02 log cycles). Contribution to Sustainable Development Goals (SDGs):SDG 3: Good Health and Well-BeingSDG 9: Industry, Innovation and Infrastructure
Utilization of fruit extract as acidulant on physicochemical and sensory properties of cottage cheese with addition calcium chloride Hanum, Eva amelia Reza; Yulistiani, Ratna; Sarofa, Ulya
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 6 No. 2 (2022)
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.v6i2.95

Abstract

This research aimed to determine the effect of the type of fruit extract as an acidulant and calcium chloride concentration on the physicochemical and organoleptic characteristics of cottage cheese. The research used a completely randomized design (CRD) with two factors and three repetitions. Data analysis using ANOVA was continued with Duncan's multiple range test (DMRT) at the 5% confidence level. The first factor was the type of fruit extract as an acidulant (A) which consists of three levels, that was wuluh starfruit 30% (A1), lime 7.5% (A2), lemon 7.5% (A3), and concentration of calcium chloride (B) which consists of three levels (0.01% (B1), 0.02% (B2), and 0.03% (B3)). Parameters observed included pH, titratable acidity, moisture content, yield, calcium content, fat content, protein content, ash content, hardness, and organoleptic analysis including taste, aroma, color, and hardness. The results of the treatment of fruit extract as an acidulant and calcium chloride concentration significantly affected the pH value, titratable acidity, yield, moisture content, calcium content, fat content, protein content, ash content, hardness, and organoleptic tests. Cottage cheese treated with 7.5% lemon acidulant and 0.03% calcium chloride was the best treatment with pH 5.05, titratable acidity 3.25%, moisture content 60.80%, yield 22.05%, calcium 1.16 mg/100 g, ash content 2,13%, fat content 0.090%, protein content 18.87%, hardness 14.87 gf, and taste not sour, not fruity, quite white, and not hard.d to determine the effect of the type of fruit extract as an acidulant and calcium chloride concentration on the physicochemical and organoleptic properties of cottage cheese. The research used a completely randomized design (CRD) with two factors and three repetitions to produce 27 treatments. Data analysis using ANOVA was continued with Duncan's new multiple range test (DNMRT) at a significance level of 5%. The first factor was the type of fruit extract as an acidulant (A) which consists of three levels. that was wuluh starfruit 30% (A1). lime 7.5% (A2). lemon 7.5% (A3) and concentration of calcium chloride (B) which consists of three levels (0.01% (B1). 0.02% (B2). and 0.03% (B3)). Parameters observed included pH. titratable acidity. water content. yield. calcium. fat content. protein content. ash. hardness and organoleptic analysis including taste. aroma. color. and hardness. The results of the treatment of fruit extract as an acidulant and calcium chloride concentration significantly affected the pH value. titratable acidity. yield. water content. hardness. yield. calcium. fat content. protein content. ash. and organoleptic tests. Cottage cheese treated with 7.5% lemon acidulant and 0.02% calcium chloride was the best treatment with pH 5.14. titratable acidity 2.99%. water content 62.04%. yield 24.98%. calcium 1.152 mg/100 g. 0.074% fat. 17.89% protein. 12.45 of hardness. and taste not sour. not fruity. moderate yellowish-white color. and not hard.
Occurrences Salmonella sp. and Escherichia Coli in Bulk and Packaged Chicken Sausages in Surabaya, Indonesia Nur, Deana Fyra Adi; Yulistiani, Ratna; Rosida, Dedin F.; Raharjo, Dadik
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 6 No. 2 (2022)
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.v6i2.99

Abstract

Salmonella sp. and Escherichia coli are pathogenic bacteria that cause foodborne diseases that often contaminate food and are harmful to human health. Sales of unpackaged (bulk) sausages accompanied by poor hygiene and environmental sanitation conditions have a high potential for Salmonella and Escherichia coli contamination. The purpose of this study was to compare the contamination level of bacterial, Salmonella sp. and Escherichia coli in bulk and packaged chicken sausages as well as to determine the relationship between the hygiene and sanitation of traders and the level of bacterial contamination, Salmonella sp. and Escherichia coli contamination in chicken sausages sold at traditional markets in Surabaya, Indonesia. This research is a cross-sectional study and purposive sampling method. The results showed that the level of bacterial contamination in the bulk chicken sausage was higher (5.98 Log CFU/g) than in packaged chicken sausage (4.83 Log CFU/g). Salmonella sp. contamination in the bulk chicken sausage was higher (44.44%) than in packaged chicken sausage (10.00%) and Escherichia coli contamination in the bulk chicken sausage was higher (22.22%) than in packaged chicken sausage (20.00%). There is a significant relationship between the hygiene and sanitation of traders with the contamination level of bacteria, Salmonella sp., and Escherichia coli in bulk and packaged chicken sausages.
Microbiological and Sensory Profile of Collagen Supplemented Milk with Pretreatment and Pulsed Electric Field Pasteurization Process Esfandiar, Wildan Naufal; Yulistiani, Ratna; Dany Priyanto, Anugerah; Agung Wicaksono, Luqman; Safitri, Serly; Dinar Dhiny, Almira
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 6 No. 2 (2022)
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.v6i2.103

Abstract

Collagen-supplemented milk products are susceptible to damage due to high-temperature processing Pulsed Electric Field (PEF) pasteurization is carried out with a pretreatment temperature of <65oC to maintain quality. This study aims to determine the total microbe, the level of microbial decline and the intensity of the sensory profile of milk supplemented with collagen by pretreatment in the PEF pasteurization process. This study used a completely randomized design with a factorial pattern of 2 factors and 3 replications, the first factor was the pretreatment temperature (30, 45 and 60oC), and the second factor was the pretreatment time (10, 20, 30 minutes) which was then pasteurized using the PEF method with a voltage of 15 kv/cm for 120 seconds. Furthermore, these 9 treatments were compared with PEF pasteurized milk without pretreatment and Low Temperature Long Time / LTLT pasteurized milk (pasteurized at 65oC for 30 minutes). The results showed that pretreatment with a temperature of 60oC for 20 and 30 minutes resulted in a total microbial count of 3.406±0.19 CFU/mL and 3.395±0.146 log CFU/mL, respectively. The average total microbe of milk supplemented with collagen in the combination of PEF pasteurization with pretreatment is smaller than the pretreatment process alone with a value below the SNI standard so it is safe for consumption. The average microbial decrease was 2.88 log cycles and was not significantly different (P<0.05) with LTLT thermal pasteurization. The results of the sensory profile intensity test showed that the pretreatment with a temperature of 60oC for 10, 20 and 30 minutes had a sensory profile value that was closest to LTLT pasteurization on the attributes of fishy aroma, milk aroma, and milk taste.
The Shelf-Life Prediction of Black Garlic Chili Sauce and “Cahyo” Garlic Chili Sauce with Accelerated Shelf-Life Testing (ASLT) Method Based on The Arrhenius Model Indra Purnama, Afridho Laksono; Yulistiani, Ratna; Agung Wicaksono, Luqman; Setyarini, Wahyu; Arizandy, Radita Yuniar; Putri Febrianti, Nadya Dwi
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 1 (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.v7i1.227

Abstract

Sambal is often found in various menu variants served in the Indonesian food industry; this is a supporting factor for creating bottled chili sauce. In this research, fermented black garlic chili sauce was made with black garlic as raw material to provide added value in the form of antibacterial and antioxidant compounds, as well as giving a novelty value to the product as well as a differentiator in the elements of color, aroma, consistency, and taste of the product. The final product consumers receive is compared to "Cahyo" garlic chili sauce produced by PT. Deltasari Indah Restaurant. Sambal contains oil/fat, which is quickly rancid, thus affecting the element of consumer acceptance. Therefore, it is necessary to predict the shelf life of bottled chili products. This research aims to predict the shelf life of the black garlic chili sauce and “Cahyo” garlic chili sauce products in bottles produced by PT. Deltasari Indah Restaurant with the ASLT method, the Arrhenius model approach; Knowing the difference in the shelf life of bottled chili products stored at different temperature conditions; and determining the proper temperature and storage conditions to get the maximum shelf life for packaged chili products. This study uses the Accelerated Shelf-Life Testing method with the Arrhenius model. Based on the pH value parameter, the shelf life of black garlic chili sauce was 33 days, and “Cahyo” garlic chili sauce was 45 days. These two results are the results of the shelf life obtained from calculations at 20?C and 25?C then the average value is taken.
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)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v7i2.262

Abstract

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; Yulistiani, Ratna; Putra, Andre Yusuf Trisna
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.v7i2.269

Abstract

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
The Effect of Maltodextrin Concentration and Roasting Time on the Physicochemical and Sensory Characteristics of Nori Snack Made from Sea Grape (Caulerpa sp.) Savitri, Anggita Ulfia; Jariyah, Jariyah; Yulistiani, Ratna
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

Abstract

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).
Co-Authors .,, Shinta Agung Wicaksono, Luqman Agustin, Citra Melia Alfiyatus Sholichah Ambarwati, Peni anggreini, riski ayu Angky Wahyu Putranto Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto, Anugerah Dany Arizandy, Radita Yuniar Artika, Odilia Emeralda Dian asep nurhikmat Awanda Winar Fitriana Azzahra, Raidza Azzury, Novita Mizzalluna Bintang Safir Kelana, Mahatma Dadik Raharjo Dany Priyanto, Anugerah Dedin Finatsiyatull Rosida Dharmanto, Ernando Setyo Dinar Dhiny, Almira Dona Avrilia Kristanti Erwan Adi Saputro Esfandiar, Wildan Naufal Febrianti, Nadya Dwi Putri Finatsiyatull Rosida, Dedin Firdaus, Salsabila Fitriani, Awanda Winar 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 Jariyah Kalaswari, Sita Kartini Kartini Khoirun Nisa Kindriari Nurma Wahyusi Kusuma Wardhani Mas’udah Lia F. Ramadhani Meditya Dwi Rizkyati Mei Syella Kurnia Putri Cahyo Meireni Zacharya, Berlianda Misbach, Moch. Harits Pradana Mohammad Iqbal Nugraha, Reva Edra Nur Aini Fauziyah Nur Hanifah Nur, Deana Fyra Adi 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 Putri Febrianti, Nadya Dwi Rachmawati, Shinta Dwi Raharjo, Dadik Ramadhani, Lia F. Ramadhanty, Arlita Rhamadhan, Dinar Cahyaning Rohmah, Nova Ainur Rosida Rosida, Dedin F. Rosmalia, Senarita Septia Rusydiana, Indah Nur Safitri, Serly Salvania, Hafidha SARTIKA, LUTFITA DEWI Savitri, Anggita Savitri, Anggita Ulfia Setyarini, Wahyu Shafira Enri Shalsabiella Shalsabiella, Shafira Enri Sihananto, Andreas Sri Djajati Sri Djajati Sri Winarti Sri Winarti Syahidah, Fathimah Sarah Teti Estiasih Trimono, Trimono Triwardani, Intan Tuty Shohibatuz Zakiyah Ulya Sarofa Vikri Furkhoni Iqbal W, Lia Kusuma Wahyuningtyas, Ririh Wardianto, Muhammad Rosyid Widyasari, Elsa Winarti Yunita Satya Pratiwi