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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.
ANALISIS KEPUASAN KONSUMEN PRODUK BOLEN PISANG DENGAN METODE CUSTOMER SATISFACTION INDEX (CSI) DAN IMPORTANCE PERFORMANCE ANALYSIS (IPA) Deliyana, Annysa; Mahardika, Nidya Shara; Suryadharma, Bertung; Rusdianto, Andrew Setiawan; Amilia, Winda
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.v3i2.1700

Abstract

Kepuasan konsumen merupakan hal yang sangat penting dalam setiap usaha. Kepuasan konsumen dihasilkan dari kualitas produk dan pelayanan terhadap konsumen. Konsumen yang tidak puas akan berakibat pada penurunan penjualan. Salah satu usaha yang mengalami penurunan penjualan adalah UMKM De Nisa Bakery sebanyak 100 hingga 150 box dalam satu tahun. Penelitian ini bertujuan untuk menentukan atribut mutu yang berpengaruh terhadap kepuasan konsumen, menentukan tingkat kepuasan konsumen terhadap bolen pisang De Nisa Bakery, dan memberikan rekomendasi perbaikan produk untuk meningkatkan kepuasan konsumen dengan menggunakan metode Customer Satisfaction Index (CSI) dan Importance Performance Analysis (IPA). Jumlah responden yang digunakan sebanyak 80 responden dengan menggunakan kuesioner. Atribut yang dianggap penting oleh konsumen pada produk bolen pisang adalah rasa, tekstur, variasi rasa, konsistensi rasa, kemasan, harga, pelayanan, dan lokasi yang strategis. Hasil penelitian menunjukkan nilai CSI sebesar 80,2% yang berarti bahwa konsumen puas. Walaupun termasuk kategori puas, namun diperlukan perbaikan pada atribut variasi rasa, konsistensi rasa, dan kemasan. Rekomendasi perbaikan dapat berupa penambahan variasi rasa seperti rasa bolen nanas, tape singkong, nangka dan durian agar konsumen tidak merasa bosan, pemilihan bahan baku dan proses produksi sesuai dengan standar agar produk yang dihasilkan memiliki rasa yang konsisten, dan perbaikan desain kemasan agar lebih menarik serta dilengkapi dengan label yang lebih informatif.
PENINGKATAN UMKM DI KUNIR KIDUL MELALUI SOSIALISASI PEMASARAN DENGAN METODE CONTENT MARKETING Rusdianto, Andrew Setiawan; Obrigon, Di Vero Stanza; Oktaviana, Essa Rani; Wanggani, Sekar Asti; Wicaksono, Yudha Anggito; Vahlevy, Ekha Reza; Nizam, Fikri Zahrirul; Afifah, Karimah Nur; Istiqomah, Nuril; Pangestu, Anisa Dwi; Faradhiba, Tania Amira
Jurnal Hasil Pengabdian kepada Masyarakat Universitas Jember Vol 3 No 1 (2024): Jurnal Hasil Pengabdian Kepada Masyarakat Universitas Jember
Publisher : LP2M Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jpmunej.v3i1.1146

Abstract

Desa Kunir Kidul yang terletak di Kecamatan Kunir, Kabupaten Lumajang, merupakan salah satu desa yang memiliki berbagai macam UMKM (Usaha Mikro, Kecil, dan Menengah). Pertumbuhan dan perkembangan UMKM yang ada di Desa Kunir Kidul memiliki beberapa kendala, salah satu yang paling krusial adalah tentang pemasaran produk. Merencanakan pemasaran berbasis teknologi menggunakan E-Commerce, Marketplace, dan Google Business bisa menjadi upaya dalam meningkatkan hasil penjualan secara signifikan. Metode yang digunakan adalah content marketing dengan mengadakan sosialisasi dan pendampingan kepada para pelaku UMKM. Hasil dari pelatihan ini yaitu meningkatnya pengetahuan pemilik UMKM Desa Kunir Kidul terkait pemasaran, termasuk tentang labelling dan perizinan usaha.
Peningkatan Produktivitas UMKM melalui Sertifikasi Halal dan Digitalisasi Pemasaran di Kelurahan Kebonsari, Kabupaten Jember, Jawa Timur Rusdianto, Andrew Setiawan; A’la, Dimas Waliyul; Mahendra, Achmad Alfin; Pratama, Herditya Rifqi; Fadillah, Navis Fatwa; Asshodiq, Muhammad Zain; Lestari, Ni Putu Indra; Gozali, Riana Fitria; Fikri, Yovi Nur; Viktorrisma, Indra; Alfarizqi, Muhammad
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.705

Abstract

Berdasarkan Data BPS Kabupaten Jember terdiri dari 31 Kecamatan, 22 Kelurahan salah satunya Kelurahan Kebonsari yang berpotensi dibidang kewirausahaan dan pangan yang tergabung Dalam paguyuban UMKM Kelurahan Kebonsari yang beranggotakan 58 kelompok usaha. Di Dalam Paguyupan UMKM Kelurahan Kebonsari terdapat Mitra dari pengabdian yang berfungsi sebagai media percontohan karena memiliki permasalahan belum menerapkan Good Manufacturing Practices (GMP) dan rendahnya wawasan mengenai penggunaan sosial media untuk media promosi produk yaitu UMKM Roti Goreng Cakwe Pak Rudi. Pengabdian dilakukan beberapa tahapan yaitu survey lapang dan sosialisasi, dimana didapatkan bahwa Kebonsari memiliki UMKM yang berpotensi besar dalam peningkatan penghasilan warga sekitar karena sebagaian penduduk memiliki UMKM perorangan. Hasil capaian pengabdian PROMAHADESA Kelurahan Kebonsari yaitu penerapan GMP pada UMKM Roti Goreng dan Cakwe Pak Rudi sebagai mitra percontohan UMKM Kebonsari baru memenuhi Sertifikasi Halal dan belum memenuhi perbaikan bangunan usaha. UMKM mitra telah menerapkan praktik higienitas karyawan menggunakan APD selama proses produksi serta telah menerapkan revitalisasi digital, seperti QRIS, WhatsApp Business, Instagram, dan LED running text.
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