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Characteristics of Argopuro Robusta Coffee with Processing Methods Honey Process and Pineapple Addition winda amilia; Mas Anang Fuad Rifa'i; Miftahul Choirun; Andrew Setiawan Rusdianto; Nidya Shara Mahardika
JOFE : Journal of Food Engineering Vol. 2 No. 3 (2023): July
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v2i3.3739

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.
Design of an E-Nose Detector for Contaminated Gas in Cow Farming Waste Andrew Setiawan Rusdianto; Winda Amilia; Laila Adhani Putri Malik
International Journal on Food, Agriculture and Natural Resources Vol 4, No 4 (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.v4i4.213

Abstract

Cattle farm waste is organic waste produced by the livestock industry in the form of feces and can emit gases that cause air pollution. Cow dung contamination can cause environmental problems, disturbing humans and livestock. Hazardous gases produced from the decomposition of livestock manure, namely methane (CH4), sulfur dioxide (SO2), ammonia (NH3), and hydrogen sulfide (H2S), can cause respiratory diseases, deplete ozone and contribute to the greenhouse effect. Based on these problems, measuring gas levels using an Electronic Nose (E-Nose) tool capable of detecting harmful gases in livestock pens is necessary. The E-nose is a device that mimics the human nose and consists of several gas sensors that can detect environmental odors. The design of the detection and measurement of toxic gases using an electronic nose in this study adopts the Internet of Things (IoT) concept using the Arduino Uno and ESP8266 microcontrollers and MQ-4, MQ-136, and MQ-137 gas sensors to read levels of pollutant gas in units of ppm with an average of 46.25 ppm for the MQ-4 sensor, 1.86 ppm for the MQ-136 sensor, and 4.97 ppm for the MQ-137. The sensors were subjected to functional tests consisting of validity testing, resulting in a calculated r value of 1, meaning that each gas sensor performs its measurement function correctly or validly. The reliability test of the MQ-4 sensor is 0.00, the MQ-136 sensor is 2.442× 10-15, and the MQ-137 sensor is 1.554× 10-15, which means that the data reading from each gas sensor is unstable, less accurate, or unreliable compared to secondary data. However, the designed E-Nose tool can work well and improve farmers' performance in their daily work.
Production Optimization of Chlorophyll Herbs Spice Powder from Tapak Liman (Elephantopus scaber) Leaves with Response Surface Method Andrew Setiawan Rusdianto; Triana Oktaviani Nurhardiningsih; Andi Eko Wiyono
International Journal on Food, Agriculture and Natural Resources Vol 4, No 4 (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.v4i4.224

Abstract

Jamu is a herbal drink obtained from the processing of plant parts which are non-toxic and do not have side effects. One way to extend the shelf life of herbal medicine is by changing the form of herbal medicine into powder. The method that can be used is foam mat drying which involves an emulsifying agent in the form of maltodextrin and a foam agent in the form of tween 80. Generally, herbal medicine is made from raw materials such as ginger. Ginger contains gingerols and shogaols as phenolic antioxidant components. Improving the quality, characteristics, attractiveness of herbal spice powders can be done by adding green coloring from chlorophyll. Chlorophyll is a photosynthetic pigment in plants that can absorb blue, red and purple light and reflects green in plants. Tapak liman leave (Elephantopus scaber) is one of the weeds that has a deep green color and can be used as medicine. The characteristics of herbal spice powders with chlorophyll are influenced by factors in each process, such as the mixing and drying processes. Optimizing the final result requires process engineering with one of the methods, namely the Response Surface Methodology. This study used the Behnken Box Design with 3 factors in the form of mixing time, drying time and power with a design that produced 15 treatments. Optimization response parameters used consist of response to chlorophyll content and response to water content. Optimum treatment conditions were obtained in the  treatment with 26 minutes of stirring time, 10 minutes of drying time at 400 Watt power. The chlorophyll response is 14.138 ppm and the water content response is 2.5%. Analysis of herbal powder containing chlorophyll supporting optimum treatment conditions can be carried out by measuring color, pH and TDS. The L* value owned by  is 73.7 which tends to be brightness. Meanwhile, the a* value is -2.5 and the b* value is 6.5. The degree of acidity or pH at  is 6.03 with a total dissolved solids value of 7.75 °Brix.
Effectiveness of Sugarcane Bagasse Adsorbent Combined with Aquaponics System as an Innovation for Absorbing Contaminants in Sugar Industry Wastewater Hifdzil Adila; Wiliam Wisnu; Essa Tri Handayani; Hafizhah Rana Fathin; Andrew Setiawan Rusdianto
International Journal on Food, Agriculture and Natural Resources Vol 4, No 4 (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.v4i4.234

Abstract

The sugar industry in its production produces by-products in the form of bagasse and liquid waste, both of which, if allowed to exist, can damage the ecosystem and the life of aquatic biota. Sugarcane bagasse contains cellulose which can be an adsorbent to reduce pollution in rivers. Apart from that, kale plants have the ability to release H ions which can reduce pollution by attracting heavy metal ions. The aim of this research is to determine the effectiveness of adsorbents from sugar cane bagasse in combination with aquaponics to reduce river pollution from liquid waste from the sugar industry. The research method used in this study was a completely randomized design with 2 factorials, namely the amount of adsorbent and the length of contact time of the adsorbent. The results of the research that has been carried out are obtained, the pH value is 6, the ammonia value is 0 mg/L, the TSS value is 150 mg/L, the DO value is 4.9 ppm, the BOD value is336 mg/L and the COD value is 254 mg/L. The conclusion of this research is that the combination of sugarcane bagasse adsorbent and an aquaponic system has been proven to reduce the concentration of pollutants in river water pollution caused by sugar industry wastewater.
Analisis kepuasan konsumen terhadap kualitas layanan jaringan distribusi PT. XYZ Kabupaten dan Kota Probolinggo Andrew Setiawan Rusdianto; Bambang Herry Purnomo; Ida Bagus Suryaningrat; Dani Prasetyo
AGROINTEK Vol 18, No 2 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i2.18414

Abstract

The need for fertilizer in the agricultural sector is critical as one of the keys to soil fertility. PT. XYZ is a company engaged in the fertilizer, chemical and agribusiness industries which has a network of authorized kiosks. A decrease in the number of kiosks in the distribution network area of Probolinggo Regency dan City may indicate that the services provided by the company still do not meet the expectations of consumers, resulting in a decrease in consumer satisfaction. This study aimed to determine the attributes of service quality, and the level of customer satisfaction based on the servqual attribute on service quality and compile recommendations for service improvement in the distribution network at PT. XYZ of Probolinggo Regency dan City. The analytical method used was the servqual method to identify and determine the condition of service quality with five servqual dimensions and the Importance Performance Analysis (IPA) method to obtain priority service attributes. The results showed that there were 3 service attributes has positive GAP and 23 service attributes had negative GAP values. The mapping used the Importance Performance Analysis quadrant obtained 5 service attributes in quadrant A (Top Priority), 7 service attributes in quadrant B (Maintain Service), 7 service attributes in quadrant C (low priority), and 7 service attributes in quadrant D (Excessive). Recommendations for improvements that can be made based on the attributes in quadrant A (Top Priority).
Formulasi Sabun Transparan Berbahan Dasar Minyak Kelapa dengan Penambahan Ekstrak Buah Pepaya dan Scrub Kunyit Rusdianto, Andrew Setiawan; Shanya Widyan Firdaus; Andi Eko Wiyono
Jurnal Pro-Life Vol. 11 No. 2 (2024): Juli
Publisher : Program Studi Pendidikan Biologi Fakultas Keguruan dan Ilmu Pendidikan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33541/jpvol6Iss2pp102

Abstract

Soap is one of the cosmetic products used daily that continues to undergo development by adding organic and inorganic ingredients that contain supporting ingredients according to their function. The potential of papaya and turmeric fruit is combined to make transparent, solid soap with the addition of fruit extract and scrub. Papaya fruit contains vitamin C, which functions as an antioxidant and can be beneficial for reducing free radicals that can damage skin DNA. Turmeric also contains fiber, which functions as an abrasive to remove dead cells from the skin and does not cause irritation. This research aims to determine an effective formulation for making transparent soap based on coconut oil with the addition of papaya extract and turmeric scrub. This study used a completely randomized design consisting of two factors, six treatments, and three replications. The parameters used are organoleptic, water content, degree of acidity (pH), ethanol-insoluble ingredients, free fatty acids, vitamin C content, foam stability, and hardness. Based on research that has been carried out, the addition of papaya vitamin C extract and turmeric scrub affects water content, free fatty acids, vitamin C content, foam hardness and stability, as well as the organoleptic color, aroma, transparency, and overall acceptability of the soap preparation. The characteristics of the ethanol-insoluble material and the pH value were only influenced by papaya vitamin C extract. The best transparent soap treatment based on the de Garmo method effectiveness index test is the A3B1 treatment.
Pengembangan “Pacapa Untung” untuk Memperkuat Branding Produk Kreatif UMKM Desa Arjasa.docx: Development of "Pacapa Untung" to Strengthen Branding of Creative Products of MSMEs (Small and medium-sized enterprises) in Arjasa Village Adila, Hifdzil; Amilia, Winda; Rusdianto, Andrew Setiawan; Choiron, Miftahul; Rokhani; Suryadharma, Bertung
J-Dinamika : Jurnal Pengabdian Masyarakat Vol 9 No 2 (2024): Agustus
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/j-dinamika.v9i2.4909

Abstract

Desa Arjasa yang terletak di Kecamatan Arjasa Kabupaten Jember memiliki potensi pelaku ekonomi kreatif yang menghasilkan produk-produk subsektor kreatif, seperti Batik Silabango, Kerajinan Lukis Bakar, Tape Atapai, dan Keripik Bago. Modal bukan merupakan satu-satunya kendala pengembangan UMKM. Kendala yang lain yaitu belum cukupnya wawasan pelaku usaha untuk mengembangkan strategi pemasaran yang tepat. Pengembangan wawasan pelaku usaha adalah tujuan pelaksanaan pengabdian kepada masyarakat ini. Pengembangan pengetahuan dan wawasan pelaku usaha di Desa Arjasa dilakukan dengan menyelenggarakan program Pacapa Untung. Program ini merupakan program pembelajaran masyarakat yang bersifat rutin yang dirancang untuk menjadi wadah diskusi UMKM secara berkelanjutan. Topik pada masing-masing pertemuan Pacapa Untung antara lain penguatan merek, penemuan kerangka acuan kompetitif (competitive frame of reference), penemuan poin pembeda (Point of Differences/POD), dan perancangan Brand Mantra. Luaran kegiatan Pacapa Untung adalah UMKM Batik Silabango dengan POD motif dan warna khas serta brand mantra fashion, heritage, anggun. UMKM Kerajinan Lukis bakar menyusun POD pada teknik lukis serta menciptakan brand mantra yaitu seni, natural, dan unik. UMKM Keripik Bago menemukan POD berupa citarasa dan kemasan, dengan brand mantra yaitu snack, renyah, dan menyenangkan. UMKM Tape Atapai menyusun POD berupa citarasa dan tekstur tape, dengan brand mantra yaitu kudapan, keluarga, hangat.
Product Quality Analysis of Pia Edamame Using Quality Function Deployment Method Suryaningrat, Ida Bagus; Amilia, Winda; Mayasari, Feby Rianti; Rusdianto, Andrew Setiawan
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 9, No 2 (2020)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2020.009.02.4

Abstract

AbstractPia edamame attracts consumers as a typical food of Jember Regency. However, its development involves a high level of competition because of various types and quality of similar products with competitive prices. It then improves the opportunities for consumers in selecting the product according to their expectations to meet the satisfaction. Pia edamame of Said's Roti (SR), therefore, needs to develop its product to achieve high competitiveness as a typical food of Jember. This study aims to know the consumers attributes requirements and strategies to improve the competitive predominance of pia edamame SR. One of the methods used to assess and interpret consumer expectation is Quality Function Deployment (QFD). Application of QFD in this research, in the context of the process of quality improvement of pia edamame SR, provides various important information regarding consumer expectations and requirement. The results show that the goal values of attributes for consumer demand on packaging and flavor variant of pia edamame SR have not met the target, thus require improvement. Besides, the value of benchmarking was lower than its two competitors on the several technical responses. Hence, pia edamame SR requires a planning of competitive strategies by improving packaging and increasing the flavor variant.Keywords: pia edamame, quality, Quality Function Deployment, strategy AbstrakPia edamame sebagai makanan khas Jember memiliki daya tarik tersendiri bagi para konsumen. Potensi tersebut mengakibatkan tingginya tingkat persaingan antar pelaku bisnis serta munculnya berbagai macam produk sejenis dengan mutu dan harga yang bersaing. Hal tersebut memberikan peluang pada konsumen untuk lebih selektif memilih produk sesuai dengan selera dan kebutuhannya, sehingga konsumen mendapatkan kepuasan tersendiri. Oleh karena itu, pia edamame Said’s Roti (SR) perlu terus dikembangkan agar mampu bersaing di pasar sebagai makanan ciri khas Kabupaten Jember. Tujuan penelitian ini adalah untuk mengetahui atribut kebutuhan yang diinginkan oleh konsumen serta mengetahui strategi yang perlu dilakukan untuk meingkatkan keunggulan bersaing pia edamame SR. Salah satu metode yang dapat digunakan untuk menilai dan menerjemahkan keinginan konsumen adalah metode quality function deployment (QFD). Penerapan QFD pada penelitian ini terkait dengan proses peningkatan kualitas pia edamame SR yang dapat memberikan berbagai macam informasi penting mengenai kebutuan dan keinginan konsumen. Hasil penelitian menunjukkan bahwa nilai goal atribut kebutuhan konsumen terhadap kemasan dan varian rasa pia edamame SR belum mencapai target sehingga perbaikan harus dilakukan pada kedua atribut tersebut. Nilai benchmarking pia edamame SR juga masih di bawah kedua pesaingnya pada beberapa respon teknis sehingga diperlukan perancangan strategi bersaing pia edamame SR dengan memperbaiki kemasan dan menambah varian rasa.Kata kunci: kualitas, pia edamame, Quality Function Deployment, strategi
Penentuan Daya Tampung Beban Pencemaran Sungai Bedadung Ruas Kaliwates Berdasarkan Keberadaan Agroindustri Tahu Menggunakan WASP Novita, Elida; Amaliya, Risky; Pradana, Hendra Andiananta; Harsono, Soni Sisbudi; Lestari, Ning Puji; Rusdianto, Andrew Setiawan; Purnomo, Bambang Herry
Jurnal Keteknikan Pertanian Vol. 11 No. 3 (2023): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.011.3.332-343

Abstract

Sungai Bedadung ruas Kaliwates digunakan sebagai sumber air baku sehingga harus memenuhi baku mutu air kelas I. Penelitian ini bertujuan untuk menentukan daya tampung beban pencemaran Sungai Bedadung dari adanya keberadaan agroindustri tahu dengan menggunakan WASP. Parameter kualitas air yang digunakan berupa BOD dan TSS. Hasil nilai model kualitas air menggunakan WASP memenuhi baku mutu air sungai kelas I pada BOD namun pada TSS tidak memenuhi. Berdasarkan perhitungan daya tampung beban pencemaran, Sungai Bedadung ruas Kaliwates masih mampu menerima beban pencemar yang masuk karena memiliki nilai daya tampung beban pencemaran sebesar 545.86 kg/hari untuk BOD namun tidak mampu menerima beban pencemar yang masuk pada TSS karena nilai daya tampung beban pencemarannya sebesar -2270.01 kg/hari. Simulasi dengan menurunkan konsentrasi sumber pencemar sesuai dengan baku mutu mampu meningkatkan daya tampung beban pencemaran Sungai Bedadung menjadi 688.33 kg/hari untuk parameter BOD dan -1564.72 kg/hari untuk parameter TSS.
Variations in Size of Sugarcane Bagasse Fiber as Raw Material for Making Environmentally Friendly Plates Rusdianto, Andrew Setiawan; Lindriati, Triana; Oscalani, Queny
International Journal on Food, Agriculture and Natural Resources Vol 5, No 3 (2024): IJ-FANRES
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v5i3.383

Abstract

Plastic is a material that is often used as a storage medium, equipment and also furniture to support human activities, but plastic is not easily broken down by the environment. Bioplastic technology is one of the efforts made to address the problem of plastic packaging which can pollute the environment. Environmentally friendly plates, bioplastic products made from tapioca, glycerol and sugar cane bagasse. This research aims to determine the effect of variations in the size of bagasse on tensile strength, elongation at break, water resistance and biodegradability of environmentally friendly plates and to obtain the best formulation of varying sizes of bagasse as raw material for making environmentally friendly plates. This research used a Completely Randomized Design (CRD) with one factor, namely variation in the size of the bagasse. The results of this research show that there is a real influence between tensile strength, water resistance and biodegradability, however, in the elongation test, variations in bagasse did not have a significant effect. Tensile strength values range from 20.00 N/mm2 to 47.72 N/mm2. The largest elongation value is 4.08%. The highest water resistance is at room temperature, namely 88.86% with a degree of curvature of 16⁰ and in water with a temperature of 60⁰C, namely 85.02% with a degree of curvature of 18.75⁰. Variations in the size of bagasse also affect the biodegradability of environmentally friendly plates which ranges from 11.77% to 14.65%. The best treatment is a sample with a variety of bagasse sizes of 60 mesh, because it has high strength compared to other samples.
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