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All Journal Jurnal AGROTEKNOLOGI Jurnal Keteknikan Pertanian Berkala Ilmiah Pertanian Jurnal Sosial Ekonomi Pertanian Agrointek Jurnal Penelitian Pascapanen Pertanian Jurnal Penelitian Tanaman Industri Gontor AGROTECH Science Journal Jurnal Agroindustri UNEJ e-Proceeding Pro-Life Industria: Jurnal Teknologi dan Manajemen Agroindustri EDUFORTECH JURNAL REKAYASA SISTEM INDUSTRI J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Jurnal Penelitian Tanaman Industri (Littri) Journal La Bisecoman Jurnal Industri Pariwisata Jurnal Pengabdian Masyarakat Indonesia International Journal on Food, Agriculture and Natural Resources (IJFANRES) Journal La Lifesci Agroindustrial Journal Journal of Food Engineering Proceeding of International Conference Health, Science And Technology (ICOHETECH) Teknologi dan Industri Pertanian Indonesia Inovasi Jurnal Pengabdian Masyarakat (IJPM) Jurnal Penelitian Sains dan Teknologi Indonesia Jurnal Hasil Pengabdian Kepada Masyarakat Universitas Jember
Rusdianto, Andrew Setiawan
Department Of Agroindustrial Technology, Faculty Of Agricultural Technology, University Of Jember, Indonesia
Religion Agriculture, Biological Sciences & Forestry Humanities 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 Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Other

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THE COMMUNITY SERVICE TO CREATE PACKAGING DESIGN FOR BATIK SILABANGO Miftahul Choiron; Bertung Suryadharma; Ardiyan Dwi Masahid; Winda Amilia; Andrew Setiawan Rusdianto
UNEJ e-Proceeding 2022: E-Prosiding Kolokium Hasil Penelitian dan Pengabdian kepada Masyarakat Periode II Tahun 2022
Publisher : UPT Penerbitan Universitas Jember

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

Abstract

Batik is an ancestral art which is Indonesia's cultural wealth. Each region has a distinctive motif that characterizes the origin of the batik. Silabango Batik is batik developed by one of the MSMEs in Arjasa village, Arjasa sub-district, Jember district. The uniqueness, beauty, and exclusivity of Silabango's hand-written batik motifs have not been packaged properly, so they are not in accordance with the branding they want to create. Therefore, this community empowerment aims to build the brand image of Silabango batik through the development of packaging designs. Packaging is designed using white paper, 200 grams grammatical, single wall for exclusive product packaging, packaging for premium products using kraft paper, 140 gram grammatical, single wall. Keywords: batik, packaging,color, SME
The Characterization of Biodegradable Plastics from Cassava Starch with Varried Addition of Robusta Coffee Skin (Coffea canefora) and Glycerol Andrew Setiawan Rusdianto; Maghfirah Usman; Triana Lindriati; Eka Ruriani; Nidya Shara Mahardika
International Journal on Food, Agriculture and Natural Resources Vol 3, No 3 (2022): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v3i3.68

Abstract

One of the solutions to the plastic pollution crisis is biodegradable plastic. The most efficient raw material for making biodegradable plastic is cassava starch, but it has a weakness in that natural fibers are generally added as reinforcement and natural filler. In this study, Robusta coffee skin fiber was used as a reinforcement for biodegradable plastic. To obtain the right variation of coffee skin composition, this study applied a completely randomized design (CRD) with two factors. The parameters observed in this study were thickness, water absorption, biodegradation, tensile strength, elongation, and modulus of elasticity. Data were analyzed using descriptive statistics and ANOVA test, coupled with the effectiveness index test was carried out. The results showed a thickness value of 0.703 – 1.007 mm. The value of water absorption is between 3.437 – 13.512 %. The resulting biodegradation value is between 32.914 – 68.971%. The tensile strength value is 19,056 – 46,507% and it is directly proportional to the modulus of elasticity, which is produced between 2.557 – 16.442 Mpa. The effectiveness index test demonstrated that the best treatments were obtained from the addition of 15% coffee skin with 20% glycerol, 10% glycerol with 20% coffee skin, and 5% glycerol with 20% coffee skin.
Pemanfaatan Limbah Baglog Jamur Tiram (Pleurotus sp.) dan Sayur Organik Dengan Perlakuan Fermentasi Menggunakan Effective Microorganism (EM4) Sebagai Media Tumbuh Cacing Sutera (Tubifex sp.) Andrew Setiawan Rusdianto; Deni Septian Ardana
JOFE : Journal of Food Engineering Vol. 2 No. 1 (2023): January
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v2i1.3625

Abstract

The silk worm is feed for fish seeding. The silk worm supplying for that necessity majority still got from river and ground drain. But the river and drain flow that polluted obstruct the silk worm population, growth, and development in wild nature. Another that every rainy season the river and drain flow being swift until washed away the majority silk worm until decrease the silk worm for that necessity. Caused by it necessary conducted the silk worm breeding, in this moment use oyster mushroom media waste and organic vegetable as breeding media, with fermented use EM4 for increase the silk worm biomass. This research uses Complete Random Design with 2 factor (oyster mushroom media waste and organic vegetable) and 3 treatments (0%, 25%, 50% EM4 gift). Then the research data result is analyzed use 1 way Anova test P<5%. If analysis result is show effect, then data analysis continued to 5% LSD test to know that resulted effect is significant or no. This research result is show that cultivation media type with EM4 gift that result the highest silk worm biomass is organic vegetable media with 25% EM4 gift result 11,76 gram the silk worm wet mass with 0,196 gram/day daily growth average speed, and 6,82 gram the silk worm dry mass with 0,11 gram/day daily growth average speed.
Karakteristik Kopi Robusta Argopuro dengan Metode Pengolahan Honey Process dan Penambahan Nanas Mas Anang Fuad Rifa’i; Winda Amilia; Miftahul Choiron; Andrew Setiawan Rusdianto; Nidya Shara Mahardika
JOFE : Journal of Food Engineering Vol. 2 No. 1 (2023): January
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v2i1.3746

Abstract

This study aims to determine the physical quality characteristics and the effect of adding pineapple concentration on the hedonic test of the Robusta Argopuro coffee method honey process. The research method used a completely randomized design with a single factor in 3 treatments using pineapple pulp concentrations (30%, 50%, and 80%) with 3 replications. The results of the study did not find live insects and the appearance of a moldy or rotting odor in the coffee greenbean with a defect value of 9.5 is included in the quality category 1. The seed size test results in a large seed size classification. The water content test produced the highest value of 9.97 at 80% concentration and the lowest 9.33 at 0% concentration and the hedonic test of aroma, color, sweetness, acidity, fruity, bitter, body, aftertaste, balance, and, overall produced the highest values in a row, namely 3.46 at a concentration of 0%; 3.56 at 50% concentration; 3.09 at 80% concentration; 3.22 at 80% concentration. 3.06 at 80% concentration; 3.24 at 50% concentration; 3.20 at 80% concentration; 3.38 at 30% concentration, 3.34 at 80% concentration; and 3.47 at 80% concentration. On the results of the physical quality test of coffee greenbean complies with SNI 01-2907-2008 standard. %. Argopuro robusta coffee brew honey process with the addition of pineapple pulp at a concentration of 80% produced the highest hedonic value.
Identification of Beef Freshness Using Smart Labels Based On Anthocyanin Extract of Purple Cabbage (Brassica Oleracea Var. Capitata L.) Tommy Eka Chandra Firmansyah; Andrew Setiawan Rusdianto; Winda Amilia
Proceeding of International Conference on Science, Health, And Technology 2021: Proceeding of the 2nd International Conference Health, Science And Technology (ICOHETECH)
Publisher : LPPM Universitas Duta Bangsa Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (591.209 KB) | DOI: 10.47701/icohetech.v1i1.1147

Abstract

Technological developments ensure food quality and food safety when the Covid-19 pandemic in innovation and application develop rapidly. This is related to food safety which prioritizes body health. Beef is a source of animal protein that is needed to complete nutritional needs to maintain body health and immunity. Beef is a food material that is susceptible to damage due to microbiological and chemical activities. In general, people can only assess the quality and freshness of beef by conducting a sensory evaluation, namely the visual, smell, and texture processes. Sensory evaluations tend to be subjective in nature which is accepted by human reason. It is very ineffective to be used as the same parameter by everyone. Moreover, in support of new habit patterns, there must be renewable technology that can help to reduce direct contact between people being marketed. So we need indicators that can answer the freshness of local beef which is more practical and can facilitate all levels of society. The smart label based on purple cabbage anthocyanin can be a product that helps people see the freshness of beef very easily. Several previous studies have stated that anthocyanins in fruits and vegetables can be a natural indicator that can harm the volatile gases present in meat during the storage process. Purple cabbage (Brassica oleracea var. capitata L.) is known to have a very high anthocyanin content. Besides that, the color density produced by purple cabbage makes it possible to support smart labels. In this study, the extraction of purple cabbage anthocyanin by maceration method used two different types of solvents, namely 96% methanol acidified with 1% HCl and 95% ethanol which was acidified with 3% Citric Acid so that the best total content of purple cabbage anthocyanin was 87,324 mg / 100g with a pH of 5.4. Smart labels are made into edible films with a mixture of chitosan, polyvinyl alcohol, and CMC. The parameters of the freshness level of the meat are based on the pH and Total Microbial tests on beef. From these parameters, changes in smart labels are avoided so that it can change changes in the quality of meat in packaging. Fresh beef has a pH ranging from 6.7 - 7.2 then will experience a decrease in pH to 5.4 - 5.5 (ultimate pH of beef) and then beef tends to increase in pH (spoilage process). In this pH range, it can be divided into three types of groups of smart label indicator color change which results in grouping data on meat products, namely fresh, still fresh, and not fresh.
Smart Packaging of Temperature and Light Susceptible Product with Purple Sweet Potato (Ipomoea batatas L.) Indicator Label Desita Wirda Ramadhan; Andrew Setiawan Rusdianto
Proceeding of International Conference on Science, Health, And Technology 2021: Proceeding of the 2nd International Conference Health, Science And Technology (ICOHETECH)
Publisher : LPPM Universitas Duta Bangsa Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1638.218 KB) | DOI: 10.47701/icohetech.v1i1.1151

Abstract

The main role of packaging in the food industry is to preserve and protect products from external contamination such as light, heat, oxygen, moisture, microorganisms, and others. Product shelf life can be increased by reducing the risk of contamination from microbes, especially for products that are vulnerable to temperature and light such as pasteurized milk. Consumers generally evaluate the quality and freshness of packaged foods through the shelf life printed on the package. Still, for some products, the shelf life date is not enough to evaluate the quality and freshness of the food. In this regard, using the color indicator packaging has been found to be an innovative and smart process for detecting, tracking and protecting the quality of food, and it turns out to be an ultimate tool for safe and convenient food packaging. Smart packaging can show the color change of the packaging film according to the state of the food and evaluate the quality or freshness of the packaged food in real-time, is increasing. Anthocyanins, a family of polyphenol-based flavonoids, are natural colorants that reflect light from red to blue in the visible spectrum. Recently, studies on anthocyanins are rapidly increasing as an alternative to toxic synthetic food colorants due to their excellent functional properties. Anthocyanin’s pH dependent color change properties are very important in that it can monitor food quality, indicate the shelf life of food, increase consumer interest in food, and eventually be used as a color indicator in food packaging applications. The pH indicator used in this study was sourced from purple sweet potato extract with edible film membranes from chitosan, and CMC. In this study, the extraction of purple sweet potatoes was carried out with ethanol: acetic acid: aquadest as a solvent with a ratio of 25:1:5 ml, so that a total anthocyanin content was obtained of 70.16 ± 0.899 mg / 100 g with a pH of 5.60 ± 0.015. The freshness parameter of the milk can be seen from the color change on the label that shows the pH of the product. If the pH gets lower than the pH of the milk, the product has spoiled. The label contains three color parameters that indicate that the milk is fresh, still fresh, and not fresh. Therefore, the pH indicator label developed can be used as a diagnostic tool to detect product freshness.
The Potential of Local Garlic (Allium sativum L.) to Become a Flavor Enhancer Through Lacto-Fermented Garlic Firda Ainia Adha; Andrew Setiawan Rusdianto; Noer Novijanto; Maria Belgis
Proceeding of International Conference on Science, Health, And Technology 2021: Proceeding of the 2nd International Conference Health, Science And Technology (ICOHETECH)
Publisher : LPPM Universitas Duta Bangsa Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2229.186 KB) | DOI: 10.47701/icohetech.v1i1.1155

Abstract

Garlic is an agricultural commodity that is often used as an additional ingredient in various food that serve as a flavor enhancer. According to data from the Central Statistics Agency and the Directorate General of Horticulture of the Republic of Indonesia, in 2019 Indonesia's garlic production reached 88,816 tons. However, this amount is still not able to meet the demand for garlic in Indonesia which reaches 600,000 tons per year. To solve this problem, the Government of the Republic of Indonesia imports garlic from other countries. The problem of trade competition between local and imported garlic then arises. People prefer imported garlic because of the cheaper price and larger size. This condition causes farmers to not be able to survive in the competition and suffer losses. However, local garlic can actually compete in terms of quality. Local garlic has a sharper aroma with a more savory taste which will make the dish more delicious. Therefore, more attention to local garlic is needed, such as making innovations that can increase the value of local garlic. Lacto-fermented garlic is a food innovation that utilizes lactic acid bacteria (LAB) in the fermentation process. The fermentation process helps garlic produce a stronger aroma and taste as the allicin content increases. The fermentation process of garlic is carried out using the anaerobic fermentation method which lasts for 14 days. Garlic is fermented in a salt solution with 4 different concentrations consisting of 0%, 5%, 8%, and 10%. During the fermentation process, the aroma, garlic color, and solution color were observed. In terms of the aroma and color test aspects at the four concentrations used, the sample with a concentration of 8% on day 14 was selected as the best sample. This is because the osmosis process that occurs during fermentation is not excessive so that many organosulfur compounds in onions are still contained.
Optimization of The Combination of CMC-Na and Glycerin in Tobacco (Nicotiana tabacum L.) Hand Sanitizer Gel Using The Simplex Lattice Design Andi Eko Wiyono; Iftitah Ariyanti Safitri; Andrew Setiawan Rusdianto; Miftahul Choiron; Ardiyan Dwi Masahid
International Journal on Food, Agriculture and Natural Resources Vol 4, No 1 (2023): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v4i1.108

Abstract

Tobacco leaves have active compounds such as phenols and alkaloids that can be used as antibacterial and antiseptic because they can damage the cell components of microorganisms. Tobacco leaf extract in hand sanitizer gel has been shown to have antibacterial activity against Staphylococcus aureus and Eschericia coli bacteria at a minimum concentration of 0.25%. Hand sanitizer is an antiseptic product that is used to clean hands and is preferred because it is practical, has a cooling and dries quickly when compared to hand soap. To make hand sanitizer products that are safe for the skin, various chemical compounds are used as building blocks, including CMC-Na and glycerin. CMC-Na acts as a gelling agent and glycerin has a role as a vehicle. This study aims to obtain the optimum formula for hand sanitizer gel preparations with variations in the concentration ratio of CMC-Na and glycerin using Simplex Lattice Design (SLD) and to determine the effect of variations in the concentration ratio of CMC-Na and glycerin on physical, chemical, and microbiological characteristics of the results of the optimum formula for hand sanitizer gel preparations. The research method used in this study is a type of laboratory experiment using Completely Randomized Design (CRD). The data obtained from the research results were processed using Analysis of Variance (ANOVA) with a 95% confidence level and continued with Duncan's Multiple Range Test at a significance level of 5%. The results showed that there were 3 optimum formulas for hand sanitizer gel of tobacco leaf extract based on the desirability value, 0.912 (Formula 1), 0.457 (Formula 4) and 0.653 (Formula 5). The variation of the concentration ratio of CMC-Na and glycerin in the optimum formula showed that CMC-Na had the most dominant influence on physical (homogeneity), chemical (total flavonoid) and microbiological (antibacterial and antiseptic) characteristics. Meanwhile, glycerin has the most dominant influence on product viscosity stability. The three optimum formulas have homogeneous gel characteristics.
ANALISIS RISIKO PENGEMBANGAN WISATA KULINER TIRTA AGUNG DI KABUPATEN BONDOWOSO Winda Amilia; Andrew Setiawan Rusdianto; Ida Bagus Suryaningrat; Rendra Chriestedy Prasetya; Nadie Fatimatuzzahro; Hadi Sampurna; Rokhani Rokhani; Laksmi Indreswari; Dadin Gilang Pranata; Thabed Tholib Baladraf
Jurnal Industri Parawisata Vol 6, No 1 (2023): JULY
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/pariwisata.v6i1.1219

Abstract

Pandemi Covid-19 melumpuhkan berbagai sektor salah satunya pariwisata. Hal ini berdampak terhadap mobilitas masyarakat sehingga banyak ditemui wisata yang tutup, seiring membaiknya keadaan saat ini mulai banyak ditemui wisata yang mulai dibuka kembali, salah satu tempat wisata yang dibuka adalah wisata kuliner Tirta Agung. Wisata kuliner Tirta Agung merupakan kawasan rekreasi yang terdiri dari kolam renang, wisata kuliner, dan pemandangan. Wisata kuliner Tirta Agung kawasan rekreasi terbaik yang dimiliki Kabupaten Bondowoso. Tujuan penelitian ini adalah untuk memberikan rekomendasi kepada pengelola kawasan Wisata Tirta Agung terkait dengan kesehatan dan keselamatan wisatawan. Penelitian dimulai dengan pengumpulan data primer melalui wawancara wisatawan menggunakan kuesioner dan data sekunder. Selanjutnya dilakukan pengolahan data menggunakan metode House of Risk (HOR) yang terdiri dari dua fase. Fase pertama dilakukan identifikasi sumber dan kejadian risiko serta dilakukan perhitungan pada nilai Risk Priority Number dan Risk Potential Number. Data yang sudah didapatkan lalu dianalisis pada HOR fase kedua sehingga dapat tercipta strategi mitigasi risiko bagi pelaku wisata. Hasil menunjukkan terdapat 7 agen risiko yang diprioritaskan yaitu tidak adanya pemeriksaan awal, luas lahan yang sempit, jam operasional yang panjang, meja dan kursi tidak steril, tidak tersedianya mesin EDC, rendahnya kesadaran karyawan dan rendahnya kesadaran pengunjung. Dari agen risiko yang ditemukan, didapatkan 4 strategi penanganan antara lain pengecekan terkait kondisi kesehatan pengunjung, perawatan aksesoris, penyampaian aturan yang berlaku kepada pengunjung, dan mempertegas kebijakan yang ada terhadap setiap pengunjung dan karyawan wisata.
Biodegradable Spoon Based on Glycerol and Cassava Starch with The Addition of Sugar Cane Pulp Andrew Setiawan Rusdianto; Winda Amilia; Ade Liya Pratiwi; Hifdzil Adila
International Journal on Food, Agriculture and Natural Resources Vol 4, No 3 (2023): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v4i3.167

Abstract

Biodegradable Spoon is an environmentally friendly spoon-based product made from cassava starch, glycerol, and sugarcane. The research aims to determine the influence of the addition of sugar cane to biodegradable spoon characteristics. This research uses a completely randomized design (RAL) with 1 factor that is the variation of the addition of sugarcane. Each treatment is 3 times repeated and 2 observations. The results showed that the addition of sugarcane affects the value of water content, solubility as well as biodegradability of the spoon. The moisture content of ingredients ranges between 3.78-2.16%. The time of solubility in biodegradable spoon water is increasing with the highest time being 79 hours 50 minutes. The value of biodegradability of the highest spoon in the treatment of adding a 0% cane pulp with a value of weight loss of 52.92%, but on the other hand the increase of sugarcane is added the value of biodegradation increased.
Co-Authors -, Giyarto Abdul Ghani Adam Maulidani Ade Liya Pratiwi Adelia Nanda Pramudya Adi Purwono Adila, Hifdzil Adindra, Plasida Geustin Afifah, Karimah Nur Ahmad Nafi Ahmad Nafi Ahmad Yusuf Akhmad Taufikqul Hakim Akien Elsa Indrayati Aldini, Achmad Shorfi Alfarizqi, Muhammad Alleyda, Nadia Azro Amaliya, Risky Andi Eko Wiyono, Andi Eko Andriani, Windy Nur Anfaq Syahriyal Fadhil Anindya Dyah Untari Anisa Aprilia Anisa Aprilia Arma Dwi Novemi Arrosyidiyah, Nur Lailatul Babarrohmah Asshodiq, Muhammad Zain Atika Yulianti A’la, Dimas Waliyul Bagus Nayoko Baladraf, Thabed Tholib Bambang Herry Purnomo Barokatul Fajriah julhar Beau Reyhan Sinatria Bertung Suryadarma Bertung Suryadharma, Bertung Bima Galang Rambu Anarki Brico Tsanganasy R Bustani Pakartiko Cessie, Audina Ferentia Cica Puteri Edinda Ramadhani Clara Septaria Melinda Dadin Gilang Pranata Dani Prasetyo Deiby Ratnasari Deliyana, Annysa Deni Septian Ardana Desita Wirda Ramadhan Dessy eka Kuliahsari Dewanti Eka Diah Permatasari Dewi Ameliana Dhifa Ferzia Dika Andi Pradana Dila Rasna Putri Dinda Lorenza E.D Doni Adi Nugroho Dwi Shinta Meilindasari Dyah Ayu Roro Kiswari Dyah Ayu Savitri Eka Frida Hardiyanti Eka Ruriani Ekky Audina Rusita Elida Novita Elvira Eka Berliana Dewi Endah Hapsari, Shinta Syafrina Erich Naufal Rashif Essa Tri Handayani Esty Danti Kandina Puteri Fadillah, Navis Fatwa Fanny Yuwafi Ifadha Faradhiba, Tania Amira Fathin, Hafizhah Rana Fatma Dewi Felly Halsa Fiana Fikri, Yovi Nur Fillyvio Nizhomia Firda Ainia Adha Firdyan Septyatha Firstandika, Leader Fitri Wulandari Fransna, Adilah Devira Frisky Arista Putri Gita Elena Amasari Giyarto Gozali, Riana Fitria Guntoro, Doni Hadi Sampurna Hafizhah Rana Fathin Handayani, Essa Tri Hapsari, Dea Nawang Hariyono, Gus Angga Hendy Firmanto Herlina Herlina Herlina Herlina Herlina Herlina Herry Purnomo Herry Purnomo, Bambang Hery Widijanto Hidayah, Ridatul Winda Hifdzil Adila Hifdzil Adila Hita, Muhammad Arga I Putu Wira Ida Bagus Suryaningrat Ida Bagus Suryaningrat Ida Sridayanti Iftitah Ariyanti Safitri Ikhlas Darmawan Indraswara, Dheo Angga Intan Rohmatul Maulidiah Intan Wahidah Irmy Arya Tri Nasrin Istiqomah, Nuril Jaizatul Fitriansyah Kevin Kevriando Kusumawardani, Septianing Tyas Laila Adhani Putri Malik Laila Juwita Kusuma Laksmi Indreswari Laksmi Indreswari Lathifa, Anisa Millatul Lazuardi Firdaus Fiantoko Leader Firstandika Lestari, Dwi Indah Lestari, Ni Putu Indra Lestari, Ning Puji Lia Milata Khasanah Liesia Hanagari Lita Leony Siagian M. Muhaimin Maghfirah Usman Mahardika, Nidya Shara Mahendra, Achmad Alfin Malvira Mega Febriyanti Maria Belgis Mas Anang Fuad Rifa'i Mas Anang Fuad Rifa’i Masahid, Ardiyan Dwi Mayasari, Feby Rianti Mega Desy Safitri Meiji Wanarni Putri Miftahul Choiron Miftahul Choirun Mita Lutfifatima Puspitawati Mochamad Fitra Aditia Mohammad Nor Muhammad Arga Hita Muhammad Dany Muhammad Fatoni Rizki Muhammad Hamdani Muhammad Irvan Wibowo Muhammad Nazief Muhammad Nurudin Hidayat Muhammad Wildan Mahendra Mukhammad Fauzi Nadie Fatimatuzzahro Nadie Fatimatuzzahro Nidya Shara Mahardika Nita Kuswardhani Nizam, Fikri Zahrirul Noer Indah Maulida Putri Noer Novijanto Nur Karimah Rakhmawati Nuriah, Santi Nurin Kamila Nurjannah, Rifdah Nada Nurud Diniyah Obrigon, Di Vero Stanza Oktaviana, Essa Rani Oryzatania Windaru Runteka Oscalani, Queny Paltraw Theopilius Jeremiah Gintings Pangestu, Anisa Dwi Pascal Trisnaldi Permatasari, Salsa Sapta Pradana, Hendra Andiananta Pranata, Dadin Gilang Pratama, Herditya Rifqi Pratiwi, Annisa Ayu Purborini, Ajeng Gendis Purnamasari, Devi Ashila Puspitania, Dewi Arum Putri Buana Mulia Dewi Putri Dwi Apriliani Putri, Chantika Ragil Ismi Hartanti Rahmatullah, Alfito Aji Rendra Chriestedy Prasetya Rendra Chriestedy Prasetya Richard Eko Satriyo Risa Septiani Rita Alfiyatun Rizki Amalia Rahmadani Rokhani Rokhani Rokhani Rokhani Rokhani Romadhoni, Nikmatun Nisa Rosi Pratiwi Rosy Alihsany Rozin Hilmi Annhabhan Sampurna, Hadi Saputra, Giovanni Adi Saputra, Rifki Sayidati Zulaikhah Setyawati, Putu Dewi Ratih Shanya Widyan Firdaus Siswoyo Soekarno Sofiatul Hasanah Soni Sisbudi Harsono, Soni Sisbudi Sri Wahyuni Suryaningrat, Ida Bagus Bagus Suwasono, Sony Thabed Tholib Baladraf Tommy Eka Chandra Firmansyah Tommy Eka Chandra Firmansyah Triana Lindriati Triana Oktaviani Nurhardiningsih Trisya Amanda Ucik Nurul Hidayati Ucik Nurul Hidayati Ula, Dina Hanifatul Ulfah, Fajriyah Ulya, Asyafa’atul Vahlevy, Ekha Reza Viktorrisma, Indra Vina Julie Dwi Sinta Wanggani, Sekar Asti Wardhani, Dyah Ayu Kusuma Whina Sofiana Wicaksono, Yudha Anggito Widodo, Jihan Quanthias Wahyu Wiliam Wisnu Winda Amilia Windria, Renata Sita Wisnu, Wiliam Yuli Wibowo Yurika Widya Dewi Zahra Zuhriasa Zhelma Rahmatika