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All Journal PROSIDING SEMINAR NASIONAL Jurnal Bahtera - Jurnal Pendidikan Bahasa dan Sastra Indonesia ADITYA - Pendidikan Bahasa dan Sastra Jawa Edu-Sains: Jurnal Pendidikan Matematika dan Ilmu Pengetahuan Alam Jurnal Harkat : Media Komunikasi Gender Publisia: Jurnal Ilmu Administrasi Publik Jurnal Theologia Jurnal Riset Kimia Jurnal Agroekoteknologi Biopropal Industri Edumatsains JLBG (Jurnal Lingkungan dan Bencana Geologi) (Journal of Environment and Geological Hazards) JFMR (Journal of Fisheries and Marine Research) Pendas : Jurnah Ilmiah Pendidikan Dasar Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Skala Kesehatan EQIEN - JURNAL EKONOMI DAN BISNIS Agritech: Jurnal Fakultas Pertanian Universitas Muhammadiyah Purwokerto Bhamada: Jurnal Ilmu dan Teknologi Kesehatan (E-Journal) Bappenas Working Papers Zonasi: Jurnal Sistem Informasi Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat Jurnal Kebidanan Harapan Ibu Pekalongan Jurnal Riset Teknologi Industri Pena : Jurnal Ilmu Pengetahuan dan Teknologi Pena Medika : Jurnal Kesehatan Jurnal Pendidikan Jurnal Litbang Kota Pekalongan PrimEarly : Jurnal Kajian Pendidikan Dasar dan Anak Usia Dini (Journal of Primary and Early Childhood Education Studies International Journal of Advanced Health Science and Technology PAKDEMAS : Jurnal Pengabdian Kepada Masyarakat Edu Society: Jurnal Pendidikan, Ilmu Sosial dan Pengabdian Kepada Masyarakat Journal of Computer Science and Research Indonesian Journal of Early Childhood : Jurnal Dunia Anak Usia Dini Ezra Science Bulletin MULTIPLE: Journal of Global and Multidisciplinary Alkhidmah: Jurnal Pengabdian dan Kemitraan Masyarakat Jurnal Ilmiah Keperawatan Gigi Aspirasi : Publikasi Hasil Pengabdian dan Kegiatan Masyarakat Prosiding Seminar Nasional dan Call For Paper Kebidanan Universitas Ngudi Waluyo Neraca Manajemen, Akuntansi, dan Ekonomi Medic Nutricia : Jurnal Ilmu Kesehatan EduInovasi: Journal of Basic Educational Studies Asthadarma: Jurnal Pengabdian Kepada Masyarakat Frontiers in Community Service and Empowerment Kreasi: Jurnal Pengabdian Masyarakat Hukum Inovatif : Jurnal Ilmu Hukum Sosial dan Humaniora Jurnal Pengabdian Masyarakat Indonesia (JPMI) Jurnal Ilmiah Mahasiswa Pendidikan Kesejahteraan Keluarga Bumi: Jurnal Hasil Kegiatan Sosialisasi Pengabdian Kepada Masyarakat Solusi Bersama : Jurnal Pengabdian Dan Kesejahteraan Masyarakat JP2N: Jurnal Pengembangan Dan Pengabdian Nusantara Bhamada: Jurnal Ilmu dan Teknologi Kesehatan (E-Journal) JABI: Jurnal Abdimas Bhakti Indonesia Jurnal Agroindustri Berkelanjutan As-Sulthan Journal of Education
Sri Hidayati
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Journal : Jurnal Agroindustri Berkelanjutan

 1 
Karakteristik Sensori dan Kimia Cookies Berbasis Tepung Mangrove Jenis Lindur (Bruguiera gymnorrizha) Agnes Relita Maryati Br Simamora; Erdi Suroso; Oktaf Rina; Sri Hidayati; Silaturahmi Widaputri
Jurnal Agroindustri Berkelanjutan Vol 3, No 2 (2024)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v3i2.9931

Abstract

Penelitian ini bertujuan untuk mengetahui formulasi terbaik dari cookies berbasis tepung mangrove lindur berdasarkan uji sensori dan mengetahui komposisi uji kadar air dan uji derajat putih dari cookies berbasis tepung mangrove lindur. Penelitian dilakukan dengan rancangan Acak Kelompok Lengkap (RAKL) dengan satu faktor dan empat kali ulangan yang terdiri dari 6 taraf konsentrasi penambahan tepung lindur sebesar 0% (P1), 10% (P2), 20% (P3), 30% (P4), 40% (P5), dan 50% (P6). Hasil pengujian sensori menunjukkan bahwa cookies dengan penambahan 30% (P4) yang memberikan pernerimaan keseluruhan terbaik. Uji kadar air dari cookies berbasis tepung mangrove lindur yang terbaik adalah sebesar 1,244% dan uji derajat putih dari cookies berbasis tepung mangrove lindur adalah sebesar 24,175%.
ANALISIS PERAMALAN PRODUKSI UBI KAYU (Manihot utilisima) DI PROVINSI LAMPUNG FORECASTING ANALYSIS OF CASSAVA PRODUCTION (Manihot utilisima) IN LAMPUNG PROVINCE Sri Hidayati; Nurullia Febriati; Haidawati -
Jurnal Agroindustri Berkelanjutan Vol 3, No 1 (2024)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v3i1.8861

Abstract

Lampung, one of the provinces in Indonesia, is recognized as one of the main producers of cassava in the country. Cassava plants hold significant value as raw materials in the food industry and other industrial sectors, particularly in tapioca production. To anticipate the raw material needs in industries, production forecasting becomes a key aspect of effective planning. Various forecasting methods are employed, including Linear Regression, Moving Average, Weighted Moving Average, Exponential Smoothing, and Exponential Smoothing with Trend. Forecast evaluations are conducted by measuring Mean Absolute Deviation (MAD), Mean Squared Error (MSE), and Mean Absolute Percentage Error (MAPE). Analysis indicates that the Linear Regression method proves to be the most effective in forecasting cassava production in Lampung Province. This method yields the lowest MSE, MAD, and MAPE values compared to other methods, signifying a higher level of accuracy in cassava production forecasting. Thus, the utilization of this method can serve as a strong foundation in more efficient and effective production planning in the cassava sector in Lampung. This provides a crucial basis for making more informed decisions in production and inventory management, enhancing industrial performance, and ensuring smooth raw material supply.
PENGARUH KONSENTRASI PATI SAGU (Metroxylon sago Rottb) DAN KITOSAN TERHADAP KARAKTERISTIK BIODEGRADABLE FILM BERBASIS SABUT KELAPA MUDA Irkhamna Annisa Wardatul Jannah; Zulferiyenni Zulferiyenni; Sri Hidayati; Otik Nawansih
Jurnal Agroindustri Berkelanjutan Vol 3, No 2 (2024)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v3i2.9507

Abstract

Biodegradable film berbasis selulosa memiliki potensi dijadikan bioplastik yang mudah terdegradasi di alam yang dibuat dari berbagai bahan terbarukan (renewable sources). Sabut kelapa muda mengandung selulosa sebesar 43,4%. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi pati sagu dan kitosan terhadap karakteristik biodegradable fillm dari selulosa sabut kelapa muda, serta mengetahui interaksi konsentrasi pati sagu dan kitosan dengan karakteristik terbaik sesuai SNI 7818 : 2014. Penelitian ini disusun dengan menggunakan Rancangan Acak Kelompok Lengkap (RAKL) dengan dua faktor dan dua ulangan. Faktor pertama adalah konsentrasi pati sagu dengan kode (P) yang terdiri dari empat konsentrasi (0%, 1,5%, 3% dan 4,5%) (b/v). Faktor kedua adalah konsentrasi kitosan denngan kode (K) yang terdiri dari tiga konsentrasi (0%, 1% dan 2%) (b/v). Berdasarkan hasil penelitian menunjukkan adanya pengaruh yang berbeda terhadap karakteristik biodegradable fillm berbasis selulosa sabut kelapa muda. Semua karakteristik, kecuali nilai persen pemanjangan dari biodegradable fillm yang dihasilkan yang sudah memenuhi standar SNI 7818 : 2014, dapat terdegradasi selama 3 minggu dan memiliki ketahanan suhu ruang selama 3 minggu
KARAKTERISTIK BIODEGRADABLE FILM BERBASIS SERAT SELULOSA ECENG GONDOK (Eichhornia Crassipes (Mart.) Solms) DENGAN PENAMBAHAN GLISEROL DAN CARBOXY METHYL CELLULOSE (CMC) CHARACTERISTICS OF BIODEGRADABLE FILM BASED ON CELLULOSE FIBER HYACINTH (Eichhornia Crassipes (Mart.) Solms) WITH ADDITION OF GLYCEROL AND CARBOXY METHYL CELLULOSE (CMC) Renita Affanti; Zulferiyenni -; Fibra Nurainy; Sri Hidayati
Jurnal Agroindustri Berkelanjutan Vol 3, No 1 (2024)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v3i1.8801

Abstract

Hyacinth contains 60% cellulose which can be used as raw material for making biodegradable film. This study aims to determine the addition of glycerol and CMC concentrations to the biodegradable film characteristics of hyacinth cellulose fibers and to obtain the best treatment according to the Japanese Industrial Standard (JIS). This study was conducted with three repetitions and selected samples with the best visual appearance. The treatment consists of a combination of glycerol and CMC concentrations, namely P1 (0.5%:2%), P2 (0.5%:2.5%), P3 (0.5%:3%), P4 (1%:2%), P5 (1%:2.5%), P6 (1%:3%), P7 (1.5%:2%), P8 (1.5%:2.5%), P9 (1.5%:3%). Data collection is carried out triplo for parameters of tensile strength, percent elongation, thickness, and symplo for parameters of water vapor transmission rate (WVTR). Biodegradable film resistance test data at room temperature and biodegradability tests are presented in the form of drawings. The data of all parameters are analyzed and discussed descriptively. The addition of glycerol concentration increases tensile strength, percent elongation, and water vapor transmission rate (WVTR), and causes no tendency toward thickness. The addition of CMC concentration increases thickness, decreases tensile strength and water vapor transmission rate (WVTR), and causes no tendency towards percent elongation. The best results were obtained at P7 (1.5%:2%) for tensile strength parameters with values of 191.917 MPa, and at P3 (0.5%:3%) for thickness parameters and water vapor transmission rate (WVTR) with values of 0.172 and 3.438 g/m2/24 hours (WVTR). Biodegradable film decomposes in 21 days by biodegradability test.
KARAKTERISTIK FISIK DAN SENSORI LIP BALM DENGAN PENAMBAHAN EKSTRAK KULIT BUAH NAGA (Hylocereus polyrhizus) DAN MINYAK ALPUKAT (Persea americana) SEBAGAI PELEMBAB BIBIR Al Khasanah; Murhadi Murhadi; Sri Hidayati; Dewi Sartika
Jurnal Agroindustri Berkelanjutan Vol 2, No 2 (2023): Jurnal Agroindustri Berkelanjutan
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v2i2.8155

Abstract

Lip balm is a formulation that is applied to the lips to prevent dryness and protect against adverse environmental factors. In this study, lip balm was made from natural ingredients, dragon fruit peel extract and avocado oil, to determine the effect of dragon fruit peel concentration and avocado oil concentration as well as the effect of the interaction between dragon fruit peel concentration and avocado oil on its characteristics. lip balm. This research was carried out factorial in a Complete Randomized Block Design (RAKL) with 2 factors and 3 replications. The first factor is the concentration of dragon fruit peel (P) which consists of 4 levels (0%, 5%, 10% and 15%), and the second factor is the concentration of avocado oil (A) which consists of 4 levels. levels (0%, 5%, 10% and 15%). The data obtained in the analysis of variance were tested with the homogeneity test (Bartlett) and the adaptability test (Tuckey). The data were analyzed for variance using the OP (Orthogonal Polynomial) test at the 5% level. The research results showed that adding a concentration of dragon fruit peel extract had a very real influence on the characteristics of lip balm, and the best concentration used was 10%. The addition of avocado oil concentration has a significant effect on the lip balm features, and the best concentration is 10%. There is an interaction between the concentration of dragon fruit peel and the concentration of avocado oil in lip balm, where the addition of concentration has a very real influence on the texture, aroma, color, spreadability, overall acceptability, pH, melting point and the resulting results. The best treatment is P2A2 with a concentration of fruit peel extract. Dragon fruit 10% and avocado oil 10% which have an average texture score of 4,900 (smooth), color preference score of 4,883 (like), aroma 4,550 (like), spreadability 4,767 (like), overall acceptability 4,900 (like) and point melting 58,500 and pH 6,395.
PENGARUH PENAMBAHAN TEPUNG TEMPE TERHADAP SIFAT FISIKOKIMIA DAN SENSORI PADA KERUPUK IKAN LELE (Clarias gariepinus) Yunda Apriska Ayu; Novita Herdiana; Dewi Sartika; Sri Hidayati; Suci Hardina Rarmawati
Jurnal Agroindustri Berkelanjutan Vol 1, No 2 (2022): JURNAL AGROINDUSTRI BERKELANJUTAN
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v1i2.6384

Abstract

Kerupuk merupakan makanan yang digemari namum masih rendah nutrisi. Tujuan penelitian adalah mengetahui pengaruh penambahan tepung tempe terhadap sifat fisikokimia dan sensori pada kerupuk ikan lele (Clarias gariepinus) serta mendapatkan konsentrasi tepung tempe terbaik terhadap sifat fisikokimia dan sensori pada kerupuk ikan lele (Clarias gariepinus) yang sesuai mutu SNI 01-2713-2009. Penelitian disusun dalam Rancangan Acak Kelompok Lengkap (RAKL) non faktorial dengan 7 taraf perlakuan dan 4 kali ulangan. Formulasi penambahan tepung tempe sebesar 0% (P0), 5% (P1), 10% (P2), 15% (P3), 20% (P4), 25% (P5) dan 30% (P6) (b/b). Data diuji kesamaan ragamnya dengan uji Bartlett dan kemenambahan data diuji dengan Uji Tuckey. Analisis Sidik Ragam digunakan untuk mengetahui pengaruh perlakuan, selanjutnya perbeedaan antar perlakuan dianalisis menggunakan Uji Beda Nyata Terkecil (BNT) pada taraf 5%. Hasil penelitian menunjukkan bahwa kerupuk ikan lele terbaik adalah perlakuan P2 (penambahan tepung tempe 10%) yang menghasilkan volume pengembangan sebesar 346,02%, kadar air sebesar 7,88%, kadar protein sebesar 9,78%, kadar abu sebesar 3,72% dan aktivitas antioksidan 178,80%. Uji sensori pada produk menghasilkan tekstur dengan skor 3,60 (renyah), rasa dengan skor 3,41 (rasa agak khas tepung tempe), warna dengan skor 3,70 (kuning) dan aroma dengan skor 3,21 (aroma agak khas tepung tempe).
PENDUGAAN MASA SIMPAN UDANG KEMAS BERBUMBU PADA SUHU DINGIN DENGAN METODE ARRHENIUS SHELF LIFE OF SPICED PACKED SHRIMP AT COLD TEMPERATURES WITH ARRHENIUS METHOD Bagus Wahyu Kuncoro; Maria Erna Kustyawati; Dyah Koesoemawardani; Sri Hidayati
Jurnal Agroindustri Berkelanjutan Vol 2, No 2 (2023): Jurnal Agroindustri Berkelanjutan
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v2i2.8102

Abstract

Vannamei shrimp (Litopenaeus vannamei) are easily damaged after harvesting. Processing shrimp in a variety of ways, including dried and frozen whole, processed heads, and peeled. Immersty of things into  seasoning liquid, which can result in seasoned instant shrimp products. The purpose of this study was to determine the shelf life of seasoned packaged shrimp stored at 10ºC, 20ºC, and room temperature (±30ºC) for 25 days and to observe changes in the water content of spiced shrimp. This study employed the Accelerated Shelf Life Testing (ASLT) method based on Arhenius with Microsoft Excel software, presented in graphs and tables. The findings were that seasoned shrimp had a shelf life of 25 days at 10 ºC, 20 days at 20 ºC, and 15 days at room temperature (30 ºC). 
PENGARUH CMC DAN LAMA PENYIMPANAN TERHADAP PROFIL STABILITAS EMULSI (O/W) MENGGUNAKAN SANTAN KELAPA YANG DICAMPUR EMULSIFIER PRODUK ETANOLISIS PKO DAN TWEEN 80 Lani Yuniarti; Murhadi Murhadi; Suharyono Suharyono; Sri Hidayati
Jurnal Agroindustri Berkelanjutan Vol 1, No 1 (2022): Jurnal Agroindustri Berkelanjutan
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v1i1.5674

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan CMC dan lama penyimpanan serta interaksi antara keduanya dalam mempertahankan stabilitas emulsi santan yang menggunakan campuran emulsifier produk etanolisis PKO dan tween 80.  Penelitian dilakukan secara faktorial dalam Rancangan Acak Kelompok Lengkap (RAKL) dengan 2 faktor dan 3 kali ulangan.  Faktor tersebut terdiri dari : konsentrasi CMC terhadap santan yang menggunakan campuran emulsifier produk etanolisis PKO dan tween 80 terdiri dari 8 taraf yaitu 0%; 0,2%; 0,4%; 0,6%; 0,8; 1%; 1,2% dan 1,4% b/v (A1, A2, A3, A4, A5, A6, A7, dan A8), dan faktor lama penyimpanan terdiri dari 6 taraf yaitu 0 jam, 24 jam, 48 jam, 72 jam, 96 jam dan 120 jam (B1, B2, B3, B4, B5 dan B6). Data yang dianalisis homogenitas (Barlett) dan kemenambahan (Tukey) datanya kemudian dianalisis dengan sidik ragam untuk mengetahui ada tidaknya perbedaan antar perlakuan pada taraf nyata 5% dan 1%.  Kemudian data yang diperoleh juga akan diuji lanjut dengan uji OP (Ortogonal Polinomial) pada taraf 5% dan 1%.  Hasil penelitian ini menunjukkan bahwa kombinasi perlakuan penambahan CMC dan lama penyimpanan terdapat pengaruh nyata pada taraf 5% terhadap nilai daya stabilitas emulsi santan.  Kombinasi penambahan CMC dan lama penyimpanan terbaik dihasilkan pada perlakuan A7B4 (Penambahan CMC 1,2% dan penyimpanan selama 3 hari) dengan nilai rata-rata 96,67% serta memiliki warna dengan nilai rata-rata 4,18 (Putih Kekuningan), aroma dengan nilai rata-rata 3,35 (Asam), penampakan dengan nilai rata-rata 3,05 (Muncul Gelembung), dan nilai pH rata-rata 4,71.
STRATEGI PENGEMBANGAN PENGOLAHAN AYAM POTONG DI PT. MALINDO FEEDMILL Tulus Widodo; Dr. Ir. Tanto Pratondo Utomo, M.Si.; Erdi Suroso; Sri Hidayati; Dewi Sartika; Silaturahmi Widaputri
Jurnal Agroindustri Berkelanjutan Vol 3, No 1 (2024)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v3i1.8963

Abstract

Local food-based agro-industry requires raw materials in the form of agricultural products that are suitable for processing into food products. The need for meat production as a source of animal protein for the community is increasing. This can be seen from the demand for chicken meat which is increasing every day. The high demand for chicken makes several meat business actors carry out slaughtering both in slaughterhouses and slaughterhouses. PT Malindo Feedmill is a company engaged in the animal feed industry, chick farming and broiler farming as well as processed food. Several aspects are needed to develop agro-industry at PT Malindo Feedmill so that the company can innovate for the future and can generate large revenues. In this case, it is necessary to analyze what businesses and strategies are applied for the development of agro-industry at PT Malindo Feedmill. Data analysis using the survey method and continued with SWOT analysis. The results of the SWOT analysis show that the establishment of a Chicken Slaughterhouse for the company is feasible for the company to establish, this is because the score of strengths and threats is 1.35 and opportunities and threats have a score of 2.19 which means that the chicken slaughterhouse development strategy is in quadrant 1 where the company has strengths and opportunities in running a business. 
P Pengaruh Penambahan Puree Labu Siam (Sechium edule) Terhadap Sifat Fisikokimia dan Sensori Otak-Otak Ikan Kuniran (Upeneus sulphureus) Hanifah Septiana Putri; Dyah Koesoemawardani; Esa Ghanim Fadhallah; Sri Hidayati
Jurnal Agroindustri Berkelanjutan Vol. 4 No. 2 (2025)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v4i2.11523

Abstract

Otak-otak in general are processed products with low fiber content, so the use of chayote puree can increase fiber content and improve the texture of otak-otak. This study aims to determine the effect of the addition of chayote puree on the physicochemical and sensory properties of kuniran fish otak-otak and the best concentration of chayote puree addition on the physicochemical and sensory properties of kuniran fish otak-otak according to SNI 7757:2013. This study used a Randomized Complete Group Design (RAKL) with a single factor and four replicates. This research uses the formulation of adding chayote puree with 6 levels, namely P1 (0%), P2 (5%), P3 (10%), P4 (15%), P5 (20%), and P6 (25%). The data obtained were analyzed for homogeneity with Bartlett's test and data multiplicity was tested with Tuckey's test, then the data were analyzed for variance to determine the effect of treatment. If there is a significant effect, the data is further analyzed with the Honest Real Difference Test (BNJ) at the 5% level. The best otak-otak results are treatment P6 with the addition of chayote puree as much as 25% with the criteria of water content 52.99%, hardness 445.94 gf, cohesiveness 0.87, springiness 10.30 mm, L 73.68, a* 4.15, b* 9.73, color 2.75 (not brownish yellow), texture 4.58 (chewy), aroma 3.92 (somewhat typical of fish), taste 4.11 (like), and overall acceptance 4.11 (like). Kuniran fish otak-otak with the addition of chayote puree can increase fiber by 1.58% of the daily requirement.
Co-Authors A Sapta Zuidar Aan Adhatu Safika Adia Puspita Shobbriti Afiyah Sri Harnany Aghanaita Aghanaita Aghnaita Agnes Relita Maryati Br Simamora Agoes Loeqman Agus Haryanto Agus Marjianto Ahmad Baequny Ahmad Baequny Ahmad Saufi Ainul, Salsabila As Sa'adah Akbar, Sika Raemif Al Khasanah Ali Iskandar Zulkarnain Alya Nissah Yudianita Aminuyati Andi Setyo Pambudi Anggun Lusiana Ani Ratnaningsih Anisa Oktiawati Anisa Oktiawati Annisa Novita Sari Annisa Utami Anton Muis Arda Sulis Mutiara Arief Rakhman Hakim Arifin Dwi Atmaja Arum Tri Lestari Auda Nuril Zazilah Ayu pratiwi trisnawati Bagus Wahyu Kuncoro Balkis Madinati Bambang Gunawan Bambang Pramujo Bramtama Sukma Mulia Cecep Sulaeman Della Febriana Desi mustika Amaliah Desy Maimunah Devi Oktavia Devy K. Shahbana DEWI SARTIKA Dewi Sukarti Dr. Ir. Tanto Pratondo Utomo, M.Si. Dwi Indah Purnama Sari Dyah Koesoemawardani Dzakiyah Ramadhanianty Eka Permana Sakti Irwanto Elisa Indraeni Erdi Suroso Ervina Esa Ghanim Fadhallah Fachrurazy, Fachrurazy Fahmi Said Fajar Isnaeni Farizki Alam Fauziatun Nisak Febi Ratnasari Fenita Ifa Anissa Fibra Nurainy Fikriah Noer Fita Yeny Saraswati Fitri Yuliati Fitriyatul Munawaroh Geri Febriyanto Haidawati - Hairun Nisa Hamlan Ihsan Hanifah Septiana Putri Harlina Harja Hastalina Hastalina Helnawaty Helnawaty Heri Kurniawan Hilda Hasanah Husain, Aghnaita ida chairanna Ida Chairanna Mahirawatie Ida Rahmawati Ikbal Lupariq Illim - Imam Purnomo Imas Sartika Inayatul Aeni Indah Febrianti Intan Maulia Zahra Irkhamna Annisa Wardatul Jannah Isnanto Isnanto Isnanto Isri Nasifah Ita Nur Itsna JAJA JAJA Jamhari Jamhari JB, Salwa Nur Kamal Hasuna Kamaruddin Kamaruddin Kamarusdiana Kamarusdiana Kanzha, Camellya Khirunnisa Khairunnisa Laila Magfirotun Lani Yuniarti Lia Amelia Liza Satiah Lola Astri Nadita Mahrus Ali Majeri , Majeri Maria Erna Kustyawati Masfuri - Masita Nurul Aini Masri, Moch Riza Fahmi Mayada Azzahra Mega Utami Meta Apriyanti Dewi Miyono Miyono Muhamad Aji Purwanto Muhammad Aidil Muhammad Dzakil Amin Muhammad Rezki Murhadi Murhadi Muzakki Muzakki Muzakki Nabila Rizqi Amalia Nadra Khairiah Naning K.Utami Nazarni Rahmi Neela Afifah Nina Andriyani Noor Khamsah Nor Elisa Nor Latifah Norhidayah Norhidayah Norhikmah Novita Herdiana Nur Aida Nurberta Dyah Kurniawati Nurfadila Nurfadila, Nurfadila Nurlina Nurullia Febriati Oktaf Rina Otik Nawansih Pambudi, Andi Setyo Ramadhan Putra Satria Ramadhani Alfin Habibie Ramadzan Wahyu Purnama Ratih Larasati Ratna Sitorus Renita Affanti Rokhmatul Insani Rosi Bachtiar Ramadhani Rosmala Dewi Rufida Rufida Ryan Ajie Nugroho Salmah Salmah Samsu Udayana Nurdin Saudah Selviana, Riska Setyawati Setyawati Shakila Arabela Shillvyarifianti Silaturahmi Widaputri Silfi Maya Dwita Silvia Prasetyowati Siti Rahma Sari Siti Sab’atul Habibah Sri Purwanti Suci Hardina Rarmawati Suharyono, Suharyono Sukirman Sukirman Sunomo Hadi Supartoyo Supartoyo Supriyo , Supriyo . supriyo supriyo Surawan, Surawan Susi Muryani Tatik Indayati Theodora Rosaria Geglorian Tidi Nuriatin Tika Chaerunissa Titania Amilia Putri Toni Budiarto Tulus Widodo Ulma Aprilianti utomo, Endang Purwaningsih Uul Fadiyah Vega Selvia Via Febiana Viffit Desiyana Wahyuni Fajar Arum Wakhidah , Nur Waluyo Waluyo Wawan Irawan Wellda Puspita Sari Win Konadi Yan Permadi Yasa Suparman Yeni Afrida Yeni Ika Pratiwi Yulia Yulia Yunda Apriska Ayu Zaenuddin Hudi Prasojo Zarbaliyev, Habib Zulferiyenni - Zulferiyenni, Zulferiyenni Zulkifli Abdillah, Zulkifli