Claim Missing Document
Check
Articles

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.
Synthesis Of Biofoam Based On Glucomannan Porang And Polyvinyl Alcohol (PVA) With The Addition of Seaweed Dregs Rusdianto, Andrew Setiawan; Amilia, Winda; Nurjannah, Rifdah Nada
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.v5i3.385

Abstract

Biofoam (Biodegradable foam) is an alternative packaging to Styrofoam made from natural raw materials that can be biodegraded in the soil. Biofoam is generally made from 3 constituent materials in the form of main ingredients in the form of starch or other similar materials, plasticizers such as PVA and also fillers in the form of fibers containing cellulose. The purpose of this study was to determine the effect of the combination of porang glucomannan, PVA and seaweed pulp on biofoam and to determine the best formulation and characteristics of the biofoam samples made.. The technique of making biofoam was done using baking technique with 9 different treatments. Each treatment was repeated 3x and observations were made on biofoam structure, mechanical properties testing (tensile strength, elongation and young modulus), water absorption test, and biodegradation test. The results showed that Polyvinyl Alcohol plays a role in the formation of a hollow biofoam structure. The thickness parameter value for each treatment was 0.628-1.939 mm. The tensile strength value of each treatment has a value ranging from 15.989-35.265 N/mm². The elongation value for each treatment ranged from 25.719-76.427%. The young modulus value for each treatment ranged from 0.343-0.896 N/mm². The water absorption value of each treatment obtained values ranging from 35.81-77.12%. And the value of testing biodegradation parameters obtained values ranging from 8.68-32.18%. So that the best treatment obtained using the multiple attribute method is the A3B1 treatment (PVA 15% and the ratio of seaweed pulp concentration to glucomannan 1: 2).
Characterization of Bubble Pearls from a Mixture of Tapioca and Glucomannan Rusdianto, Andrew Setiawan; Purnamasari, Devi Ashila; Herlina, Herlina
International Journal on Food, Agriculture and Natural Resources VOL 5, NO 2 (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.v5i2.328

Abstract

Boba is a drink originating from Taiwan that has become popular in the Indonesian beverage industry in recent years. This drink consists of a mixture of tea with fruit or milk flavors, with the addition of tapioca-based black chewy textured balls called bubble pearls/boba. Bubble pearls made from tapioca are known to have low nutrition and fiber, so it is necessary to improve their functional characteristics by utilizing local commodities, one of which is porang. Porang (Amorphophallus oncophyllus Prain) as one of the local commodities has the potential to improve the characteristics of bubble pearls. Glucomannan flour from porang tubers has high glucomannan content, quite high fiber content, and can form a gel. This study aims to determine the characteristics of bubble pearl products with the addition of glucomannan flour and to determine the optimum percentage of glucomannan flour and tapioca. The formulation of bubble pearls was carried out using the Simplex Lattice Design method and their physical, chemical, and hedonic characteristics were analyzed. The optimization parameters included water absorption capacity, gumminess level, and dietary fiber content. The optimum formula produced by the Simplex Lattice Design method is in formula 2, bubble pearls with the addition of 25% glucomannan flour which has the highest desirability value of 0.862. Formula 2 consists of a water absorption capacity of 37.08%, a gumminess level of 45.72 gf, and a dietary fiber content of 5.65%. The hedonic values are 5.73 for color (slightly like), 5.7 for aroma (slightly like), 4.8 for hardness (neutral), 4.73 for chewiness (neutral), 5.23 for taste (slightly like), and 5.4 overall (slightly like). Additionally, the water content is 59.97% and the ash content is 1.41%.
Aplikasi Budidaya Maggot BSF sebagai Alternatif Pengolahan Sampah di Desa Gentengwetan, Kecamatan Genteng, Kabupaten Banyuwangi Hariyono, Gus Angga; Indraswara, Dheo Angga; Permatasari, Salsa Sapta; Cessie, Audina Ferentia; Rahmatullah, Alfito Aji; Saputra, Giovanni Adi; Widodo, Jihan Quanthias Wahyu; Sakdiyah, Halimatus; Arrosyidiyah, Nur Lailatul Babarrohmah; Romadhoni, Nikmatun Nisa; Rusdianto, Andrew Setiawan
Inovasi Jurnal Pengabdian Masyarakat Vol 2 No 3 (2024): IJPM - Desember 2024
Publisher : CV Firmos

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54082/ijpm.569

Abstract

Desa Gentengwetan, Kecamatan Genteng, Kabupaten Banyuwangi memiliki peringkat tinggi dalam Indeks Desa Membangun (IDM). Berlawanan dengan fakta tersebut, desa ini menghadapi tantangan dalam pengelolaan sampah yakni jumlah sampah organic yang mencapai 66% dari total sampah di Kabupaten Banyuwangi dan ketidakmampuan TPS3R untuk beroperasi secara efektif, inisiatif ini bertujuan mengatasi permasalahan tersebut. Tim pengabdian masyarakat yang dilaksanakan selama 45 hari, mulai 10 Juli hingga 23 Agustus 2024, melibatkan sosialisasi kepada masyarakat tentang pemilahan sampah dan manfaat budidaya maggot. Proses melibatkan pemilahan sampah organik, budidaya maggot untuk mengubah sampah organik pengolahan hasil biokonversi menjadi pakan ternak dan pupuk kompos. Hasilnya menunjukkan bahwa metode ini secara efektif mengurangi sampah organik sebanyak 2 karung berukuran 25 kg untuk 8 kg maggot setiap harinya dan menghasilkan produk berguna seperti pupuk kompos dan pakan ternak, serta meningkatkan kesadaran dan partisipasi masyarakat dalam pengelolaan sampah yang berkelanjutan. Program ini memberikan solusi praktis terhadap permasalahan sampah di desa dan berpotensi meningkatkan kesejahteraan ekonomi lokal.
Effect of Porang Glucomannan Flour Formulation on the Characteristics of the Edible Coating Solution and The Quality of Manalagi Apples during Storage Rusdianto, Andrew Setiawan; Amilia, Winda; Puspitania, Dewi Arum
International Journal on Food, Agriculture and Natural Resources Vol 5, No 4 (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.v5i4.346

Abstract

Manalagi apples are an agricultural product that is easily damaged. Damage that occurs to Manalagi apples can be inhibited with an edible coating. The edible coating is a coating on the surface of fruit that can maintain quality and extend shelf life. Edible coatings can be made from hydrocolloids, including porang glucomannan. This research aims to determine the quality characteristics of Manalagi apples after being coated with an edible coating. Apart from that, to analyze the effect of glucomannan flour concentration on the quality characteristics of Manalagi apples, the viscosity of the edible coating solution, and the characteristics of the resulting coating and to choose the best treatment using the multiple attribute method. This research uses a Completely Randomized Design (RAL) with three replications. The treatment in this study was a glucomannan flour formulation of 5 levels, namely A0 (without treatment), A1 (0.5%), A2 (0.75%), A3 (1%), A4 (1.25%), carried out for storage for 7 days and observed on days 1, 3, 5, and 7 at room temperature (± 25℃). Porang glucomannan flour in edible coating significantly affected in respiration rate but had no significant effect on weight loss, L color, b color, and total dissolved solids. The best treatment based on calculation results using the multiple attribute method is A2 (0.75%) with the lowest weight loss was 2.97%, the highest L color with a value of 80, the lowest b color with a value of 15.1, the lowest total dissolved solids with a value of 11.6°Brix, the lowest respiration rate with a value of 0.006 ml CO2/gr/hour.
ANALISIS PREFERENSI DAN KEPUASAN KONSUMEN TERHADAP PRODUK SIRUP BUNGA MAWAR (Studi Kasus di UMKM Widoro Asih Kabupaten Nganjuk) Rusdianto, Andrew Setiawan; Mahardika, Nidya Shara; Kusumawardani, Septianing Tyas
Jurnal Penelitian Sains dan Teknologi Indonesia Vol 3 No 2 (2024): Jurnal Penelitian Sains dan Teknologi Indonesia (JPSTI)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M) Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jpsti.v3i2.1405

Abstract

Bunga mawar memiliki kandungan antioksidan yang dapat menangkal radikal bebas, sehingga bunga mawar dapat dimanfaatkan sebagai produk pangan seperti sirup. Sirup pada dasarnya memiliki rasa manis atau asam, akan tetapi sirup bunga mawar memiliki rasa yang ciri khas yaitu sepat manis. Penelitian ini dilakukan untuk mengetahui preferensi dan kepuasan konsumen terhadap produk sirup bunga mawar UMKM Widoro Asih. Tujuan dari penelitian ini adalah untuk mengetahui kombinasi atribut sirup bunga mawar, kepuasan konsumen terhadap sirup bunga mawar dan rekomendasi perbaikan sirup bunga mawar berdasarkan kombinasi atribut. Responden dalam penelitian ini diambil dengan teknik purposive sampling sebanyak 80 responden dan pengumpulan data dilakukan pada bulan Maret sampai dengan Mei 2024. Metode analisis yang digunakan adalah analisis conjoint dan Customer Satisfaction Indeks (CSI). Hasil penelitian menunjukkan bahwa konsumen sirup bunga mawar sebagian besar berjenis kelamin perempuan dengan rentang usia 35-40 tahun dan bekerja sebagai ibu rumah tangga. Kombinasi atribut sirup bunga mawar yang menjadi kesukaan konsumen adalah rasa sepat manis, warna merah muda, aroma dominan lemon, kekentalan encer, harga Rp. 15.000-20.000, ukuran kemasan 250 ml, dan jenis kemasan botol kaca. Tingkat kepentingan atribut berdasarakan preferensi konsumen, terdapat 3 atribut yanag memiliki nilai kepentingan tertinggi yaitu atribut rasa, aroma dan juga kekentalan. Tingkat kepuasan konsumen diperoleh sebesar 73,86% dengan kategori puas. Rekomendasi perbaikan yang diberikan untuk sirup bunga mawar UMKM Widoro Asih adalah mengurangi komposisi ekstrak bunga mawar dan menganti kemasan botol plastik dengan kemasan botol kaca.  
UJI PERBANDINGAN BAHAN BAKU BRIKET TERHADAP KUALITAS BRIKET ARANG SHISHA Rusdianto, Andrew Setiawan; Lathifa, Anisa Millatul; Choiron, Miftahul
Jurnal Penelitian Sains dan Teknologi Indonesia Vol 3 No 2 (2024): Jurnal Penelitian Sains dan Teknologi Indonesia (JPSTI)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M) Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jpsti.v3i2.1414

Abstract

This research was conducted to determine the characteristics of the calorific value, water content, ash content, volatile matter, and combustion rate of each variation of a mixture of quality briquettes and fuel. The research method used was an experimental method with quantitative descriptive data analysis. The selection of the best briquettes is done using the Composite Performance Index (CPI) method. In the research, raw materials with different comparisons were used, namely 60% coconut shell, 60% corn cob, 60% teak wood powder, and 60% sugar cane bagasse. The adhesive used is tapioca flour adhesive at 10% of the weight of the raw material, with a sieve size of 100 mesh and pressure of 100 kg/cm2. The results of this research obtained that the calorific value of all treatments ranged from 5268.51-6009.20 cal/gr, water content ranged from 6.07-6.84%, ash content ranged from 5.69-13.76, volatile matter ranged from 78.54-87.87%, and the burning rate ranged from 0.0176-0.0191%. The CPI value of briquettes with composition from best to lowest in sequence is in treatment P1, namely 100.21, treatment P2, 92.22, treatment P3, 90.94, and treatment P4, namely 86.39.
RANCANG BANGUN PROTOTYPE SISTEM PENGENDALIAN SUHU DAN KELEMBABAN PADA RUMAH TELUR BLACK SOLDIER FLY (BSF) Fransna, Adilah Devira; Amilia, Winda; Rusdianto, Andrew Setiawan
Jurnal Penelitian Sains dan Teknologi Indonesia Vol 3 No 2 (2024): Jurnal Penelitian Sains dan Teknologi Indonesia (JPSTI)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M) Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jpsti.v3i2.1419

Abstract

Black soldier fly (Hermetia illucens) is a vital organism in waste bioconversion, and optimizing its breeding environment can enhance its effectiveness. This study investigates the development of a prototype system designed to regulate temperature and humidity in the egg-laying area to improve the living conditions for breeding black soldier flies. The research evaluates the prototype through several parameters: tool functionality, sensor performance, and egg production outcomes. Field tests confirm that the prototype effectively maintains the ideal conditions necessary for the mating process of black soldier flies. The functionality testing showed that the prototype achieved a functionality score of 1, indicating compliance with the ISO/IEC 9126 standards for software quality. Regarding sensor performance, the DHT22 sensor used for temperature monitoring demonstrated an average relative error of 4.49% and an absolute temperature error of 1.33°C. For humidity measurements, the sensor showed an average difference of 0.63% relative humidity (RH), with the maximum observed error being 1% RH. In terms of egg production, observations revealed a notable increase following the introduction of the control system. The egg yield improved significantly from an initial 43 grams to 151 grams, highlighting the positive impact of the prototype on reproductive performance. Overall, the study concludes that the prototype system is effective in creating a controlled environment that enhances the breeding conditions for black soldier flies. This improvement not only supports the flies' mating process but also boosts their productivity, thereby contributing to their efficiency as waste bioconversion agents.
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 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 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 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 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 Nina Tauvika 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 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 Shanya Widyan Firdaus Siswoyo Soekarno Sofiatul Hasanah Soni Sisbudi Harsono, Soni Sisbudi Sri Wahyuni 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 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 Wiyono, Andri Eko Yuli Wibowo Yurika Widya Dewi Zahra Zuhriasa Zhelma Rahmatika