Article Per Year (5 Year)
p-Index From 2021 - 2026
8.554
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Industri Pertanian Jurnal Pangan dan Gizi METANA Jurnal Teknik Kimia USU Teknobuga : Jurnal Teknologi Busana dan Boga Agrointek Jurnal Pangan dan Agroindustri Biology, Medicine, & Natural Product Chemistry Warta IHP (Warta Industri Hasil Pertanian) JITEK (Jurnal Ilmiah Teknosains) E-Dimas: Jurnal Pengabdian kepada Masyarakat Jurnal Ilmu Pangan dan Hasil Pertanian Panrita Abdi - Jurnal Pengabdian pada Masyarakat AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian JST ( Jurnal Sains Terapan ) Indonesian Food and Nutrition Progress Agroindustrial Technology Journal Biosel: Biologi Science and Education MATRIK : Jurnal Manajemen, Teknik Informatika, dan Rekayasa Komputer Riau Journal of Empowerment Jurnal Kelautan dan Perikanan Terapan (JKPT) Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jambura Journal of Chemistry Jurnal Teknologi Pertanian Andalas Jurnal Agritechno Journal of Food and Culinary Jurnal Pemberdayaan Masyarakat FoodTech: Jurnal Teknologi Pangan INTEGRITAS : Jurnal Pengabdian Pasundan Food Technology Journal (PFTJ) Jurnal Abdi Insani Food ScienTech Journal International Journal of Advance Tropical Food (IJATF) Jurnal Triton Community Empowerment Agrokompleks Jurnal Sains Boga Jurnal PkM (Pengabdian kepada Masyarakat) Jurnal Teknik Kimia USU Jurnal Teknologi Pangan Jurnal Ilmiah Berkala: Sains dan Terapan Kimia Journal of Agri-Food Science and Technology (JAFoST) Mediagro Prosiding Seminar Nasional Mini Riset Mahasiswa Jurnal Agrifoodtech Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan Depik Jurnal Ilmu-Ilmu Perairan, Pesisir, dan Perikanan Journal of Innovative Food Technology and Agricultural Product Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Journal of Coffee and Sustainability
Iffah Muflihati, Iffah
Universitas PGRI Semarang
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Veterinary Other

Published : 85 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 85 Documents
Search

 4   5   6   7   8 
APLIKASI NATRIUM CARBOXYMETHYL CELLULOSE (NA-CMC) DARI KULIT KACANG KEDELAI SEBAGAI PENSTABIL YOGHURT SUSU SAPI Jamaludin, Chapib; Indrani, Retno; Ariani, Dina; Muflihati, Iffah
Jurnal Pangan dan Agroindustri Vol. 12 No. 4: Oktober 2024
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2024.012.04.5

Abstract

Keberadaan selulosa dalam kulit kacang kedelai memiliki potensi dalam pembuatan Na- CMC. Penambahan Na-CMC kulit kacang kedelai pada yoghurt susu sapi dapat mencegah terjadinya sineresis. Penelitian ini bertujuan untuk memanfaatkan limbah kulit kacang kedelai menjadi BTP alami Na-CMC kulit kacang kedelai yang berfungsi sebagai penstabil pada produk Yoghurt susu sapi. Rancangan percobaan yang digunakan adalah RAL dengan perlakuan tanpa dan penambahan Na-CMC dengan konsentrasi 0,2%, 0,4%, 0,6% dan 0,8%. Hasil analisis  sineresis menunjukkan jika konsentrasi 0,2%, 0,4% dan 0,8% berbeda nyata. Analisis viskositas antara kontrol dengan tiap perlakuan menunjukan hasil tidak berbeda nyata. Analisis total asam tertitrasi pada semua perlakuan menunjukkan hasil tidak berbeda nyata kecuali pada konsentrasi 0,4%. Analisis total padatan terlarut yang didapatkan sesuai standar SNI yaitu berkisar antara 8,22-8,45°Bx. Kesimpulannya hasil analisis sineresis terbaik adalah pada yoghurt susu sapi dengan perlakuan penambahan Na-CMC konsentrasi 0,4%. Viskositas yoghurt susu sapi mengalami peningkatan pada penambahan Na-CMC kulit kacang kedelai konsentrasi 0,6%. Total asam tertitrasi yoghurt susu sapi mengalami penurunan pada penambahan konsentrasi 0,6%. Total padatan terlarut yoghurt susu sapi mengalami peningkatan seiring peningkatan penambahan konsentrasi Na-CMC kulit kacang kedelai.
KARAKTERISTIK BOBA OKRA MERAH DAN OKRA HIJAU DENGAN PENAMBAHAN PERBEDAAN TEPUNG SAGU DAN TEPUNG MAIZENA Haryanto Adhiwono, Enrico Valent; Fitriyana, Vicha; Nur Laila, Eka; Muflihati, Iffah; Suhendriani, Sari
Jurnal Agritechno Jurnal Agritechno Vol. 17, Nomor 2, Oktober 2024
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v17i2.1344

Abstract

Boba, or bubble tea pearls, is a popular food with a chewy texture produced from a mixture of starch and binders. This study aims to develop boba by utilizing red okra and green okra as additional ingredients, and explore the effect of adding sago starch and cornstarch in different proportions on the texture characteristics of the boba produced. This study used two types of okra, namely red okra and green okra, in the formulation of boba dough combined with sago flour and cornstarch with varying ratios: 80% sago flour and 20% cornstarch, and 90% sago flour and 10% cornstarch. Red okra produced boba with a distinctive reddish color, while green okra gave a brighter green color. Boba using 80% sago starch and 20% cornstarch showed a softer and chewier texture compared to boba using 90% sago starch and 10% cornstarch, which tended to be hard and stiffer. Mucilage from okra contributed to the increased chewiness, while the different proportions of sago starch and cornstarch affected the stiffness level of the boba.
Perubahan daya serap air tepung okara termodifikasi serta pengaruhnya pada tekstur dan sensoris nugget ayam Rohmah, Isyqi Aulia; Muflihati, Iffah
Agrokompleks Vol 25 No 1 (2025): Agrokompleks Edisi Januari
Publisher : Politeknik Pertanian Negeri Pangkajene Kepulauan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51978/japp.v25i1.900

Abstract

Okara atau ampas kedelai merupakan hasil produk sampingan dari olahan kedelai yang memiliki kandungan gizi protein dan serat pangan yang tinggi. Proses modifikasi secara fisik dan kimia sangat dibutuhkan tepung okara untuk memperbaiki kemampuan daya serap air menjadi lebih baik sehingga dapat diaplikasikan pada produk nugget ayam. Tujuan dari penelitian ini yaitu untuk mengetahui pengaruh jenis modifikasi terhadap kemampuan daya serap air tepung okara yang dihasilkan dan untuk mengetahui pengaruh jenis modifikasi dan persentase substitusi tepung okara termodifikasi terhadap tekstur dan sifat sensoris nugget ayam yang dihasilkan. Prosedur penelitian dimulai dari pembuatan tepung okara yang diberi perlakuan jenis modifikasi (autoclaving-cooling, hidrolisis asam, kombinasi hidrolisis asam dan autoclaving-cooling), kemudian tepung okara termodifikasi diaplikasikan pada nugget ayam dengan persentase substitusi tepung sebanyak 5% dan 10%. Hasil analisis tepung menunjukkan bahwa ketiga jenis modifikasi tepung okara dapat mengubah kemampuan daya serap air menjadi menurun dibandingkan kontrol. Hasil analisis nugget ayam menunjukkan bahwa ketiga jenis modifikasi dan persentase substitusi tepung okara berpengaruh nyata terhadap nilai tekstur hardness, cohesiveness, gumminess, akan tetapi tidak berpengaruh nyata terhadap nilai springiness dan sifat sensoris produk.
OPTIMASI PRODUKSI MINUMAN MIKROEMULSI MENGANDUNG MEDIUM CHAIN TRIGLYCERIDES (MCT) MENGGUNAKAN BAHAN BAKU DARI PALM KERNEL OIL Ariani, Dina; Affandi, Arief Rakhman; Umiyati, Rini; Muflihati, Iffah
Jurnal Teknologi Pangan Vol 18, No 2 : DESEMBER 2024
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v18i2.4725

Abstract

Palm Kernel Oil (PKO) adalah minyak yang diperoleh dari inti buah kelapa sawit. Palm Kernel oil memiliki kandungan medium chain trygliceride (MCT). MCT mudah dimetabolisme dalam tubuh sehingga menghasilkan energi dengan cepat. MCT memberi lebih sedikit kalori yaitu, 8,4 kkal/g, berbentuk cair pada suhu kamar, dan memiliki panjang rantai yang lebih pendek. Dalam rangka memperluas pengaplikasian palm kernel oil di bidang pangan maka dibuatlah minuman mikroemulsi. Mikroemulsi merupakan globula lemak yang terdispersi yang tersusun dari minyak, air, dan emulsifier. Penelitian ini bertujuan untuk mengetahui konsentrasi PKO dan kecepatan pengadukan optimum pada proses produksi mikroemulsi. Penelitian ini dilakukan dengan metode Response Surface Methodology (RSM)  yang digunakan untuk mendapatkan optimasi formulasi mikroemulsi dengan faktor Konsentrasi PKO dan kecepatan pengdukan. Hasil penelitian menunjukkan bahwa penggunaan konsentrasi PKO dan kecepatan pengadukan berpengaruh signifikan terhadap distribusi ukuran globula, namun tidak berpengaruh signifikan terhadap konduktivitas, aroma langu, aroma tengik, rasa oily, dan warna putih. Kondisi optimum diperoleh pada konsentrasi PKO 3,06% dan kecepatan pengadukan 3439,34 rpm dengan nilai prediksi distribusi ukuran globula sebesar 2,42 µm, konduktivitas 35,69 µS/cm, aroma langu 1,29, aroma tengik 1,87, rasa oily 2,86, dan warna putih 3,98.
Perbedaan Lama Perendaman Dan Lama Perebusan Terhadap Karakteristik Rainbow Tempe (Kacang Adzuki, Kacang Lentil Kuning, Kacang Hijau, Kacang Lentil Hitam) Paramita, Diva Julia; Azura, Carisa Zahra; Pitaloka, Amanda Puspita; Saputra, Ardi Lesmana; Muflihati, Iffah; Suhendriani, Sari
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 8, No 2 (2024)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v8i2.21129

Abstract

Tempe merupakan salah satu makanan yang proses pembuatannya melalui fermentasi dari kacang kedelai menggunakan kapang Rizhopus oligosporus dan Rizhopus oryzae. Tempe dapat dibuat menggunakan kacang non kedelai, seperti kacang adzuki, kacang lentil kuning, kacang hijau, dan kacang lentil hitam. Penelitian ini bertujuan untuk mengetahui karakterisitik rainbow tempe (kacang adzuki, kacang lentil kuning, kacang hijau, kacang lentil hitam) dengan perbedaan lama perendaman dan lama perebusan. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan faktor pertama yaitu lama perendaman (7 jam dan 10 jam) sedangkan faktor kedua yaitu lama perebusan (10 menit dan 15 menit). Hasil penelitian menunjukkan bahwa semakin lama waktu perendaman dan perebusan dapat meningkatkan kadar air namun tekstur (hardness) cenderung semakin lunak, kadar abu dan protein mengalami penuruan.
Pectin Extraction from Pineapple Peel and Its Aplication in Tomato Sauce as Thickening Agent Cholidah, Nungky Rahmawati; Wicaksono, Dani Satrio; Septiyani , Lailatus Sa’diyah; Muflihati, Iffah; Suhendriani, Sari
Jurnal Agritechno Jurnal Agritechno Vol. 16, Nomor 2, Oktober 2023
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v16i2.1080

Abstract

Pineapple production in Indonesia experienced a significant increase in 2021. Consequently, a proportional increase in pineapple peel waste was observed. Improper management of pineapple peel waste can lead to environmental pollution. However, this waste can be utilized to produce pectin, a complex polysaccharide with a high molecular weight. Pectin serves as a thickening agent in food products, including tomato sauce. This research aims to explore the potential of pineapple peel waste as a source of pectin and its application in tomato sauce production. The experimental design employed was a Completely Randomized Design (CRD) with four pineapple varieties as treatments: Honi, pineapple, local pineapple, and a mixture of the three. The procedure involved the extraction of pineapple peel powder using an acetic acid solution, resulting in pineapple peel pectin, and applied in the production of tomato sauce. The results indicated that the different pineapple varieties significantly influenced the pectin yield, sauce viscosity, sauce color, and sauce pH. The hedonic test revealed variations in the acceptance level among the tomato sauce samples with added pectin. Keyword : Pineapple peel, pectin, tomato sauce.
PEMBUATAN MINUMAN PROBIOTIK DAUN JAMBU BIJI (Psidium guajava L.) DENGAN BAKTERI ASAM LAKTAT Oktaria, Taskiya Sindy; Nofitasari, Shindi; Susanti, Alifah Dwi; Muflihati, Iffah; Suhendriani, Sari; Umiyati, Rini; Ujianti, Rizky Muliani Dwi; Nurdyansyah, Fafa; Affandi, Arief Rakhman
Biosel Biology Science and Education Vol. 14 No. 1 (2025): BIOSEL (Biology Science and Education: Jurnal Penelitian Sains dan Pendidikan)
Publisher : INSTITUT AGAMA ISLAM NEGERI AMBON

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33477/bs.v14i1.8421

Abstract

Probiotic drinks contain a number of live bacteria that are beneficial for maintaining the natural microflora of the human digestive tract in a balanced state. Guava plants are plants that have the potential to be used as functional foods, one of which is probiotic drinks. The purpose of this study was to determine the characteristics of probiotic drinks with treatments, namely different types of guava leaves and different cultures of lactic acid bacteria used. The experimental design used is a completely randomized design (CRD) with 2 treatments, namely differences in the type of guava leaves and LAB used. The pH analysis results showed that white guava with Lactobacillus acidophillus culture had the most acidic pH. The test results of red guava with Lactobacillus casei culture get the lowest value of total soluble solids and the brightest color. The highest viscosity is white guava with Lactobacillus casei culture. Descriptive tests of all attributes were not significantly different except for the sour taste attribute. Hedonic test showed that panelists disliked probiotic drinks with Lactobacillus casei culture. Keywords: Probiotics Drink, Guava Leaf, Leaf Type, Lactobacillus casei, Lactobacillus acidophillus  
Analysis of water quality in watershed using heavy metal pollution index Ujianti, Rizky Muliani Dwi; Novita, Mega; Burhanuddin, Aan; Muflihati, Iffah; Agung, Lukman Anugrah; Ingsan, Roies Nur; Wafa, Alfan Najihil; Anggraeni, Cerly Nurlita; Muzakki, Tsaqif
Depik Jurnal Ilmu Ilmu Perairan, Pesisir, dan Perikanan Vol 13, No 2 (2024): AUGUST 2024
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13170/depik.13.2.35680

Abstract

The quality of rivers and coastal is gradually deteriorating along with rapid population and socio-economic growth in the watershed to the estuary. Sampling was conducted in Semarang city rivers and Demak district rivers, Central Java Province, Indonesia, at four different stations according to geography and designation: river basins, estuaries, and rivers affected by industrial and domestic waste. Research time is August - October 2023 during the dry season. The research method uses descriptive analysis to determine the variables to be studied based on the research results in the field. River and coastal pollution levels are measured using the Heavy Metal Pollution Index method, with several water quality parameters measured, such as BOD, COD, Ammonia, TDS, TSS, and Total Coliform. In contrast, the heavy metal parameters measured are Cd, Ni, Zn, Cu, and Pb. The heavy metals and water quality parameters analyzed guided by Government Regulation of the Republic of Indonesia Number 22 of 2021 class 2. Water quality and heavy metal analysis use the Heavy Metals Pollution Index (HPI). HPI is an assessment method that shows the influence of individual heavy metal compounds on overall water quality. The results show that the status of non-metal water quality in terms of HPI analysis shows that Sampling Station (SS) 1 is 224.30 (unsuitable for drinking), SS 2 is 645.98 (unsuitable for drinking), SS 3 is 320.09 (unsuitable for drinking), SS 4 is 252.09 (unsuitable for drinking), and metal parameters in terms of HPI analysis show that SS1 is 26.43 (good), SS2 is 2345.84 (unsuitable for drinking), SS3 is 26.43 (good), and SS4 is 12.64 (excellent). The conclusions from these four research areas indicate that the status of water quality, according to the HPI is unsuitable for drinking, however, indications of heavy metals in 2 areas are still tolerable, namely good and excellent. The decline in water quality in the research area is caused by domestic and industrial waste polluting the waters. In conclusion, this river area requires further management from the collaboration of various stakeholders.Keywords:Water QualityHeavy MetalCoastalWatershed
The Differences in Characteristics of Fruit Leather from Custard Apple with Variations in Hydrocolloid Types and Cooking Time Maulida, Syifa Nur; Umiyati, Rini; Muflihati, Iffah
Jurnal Pangan dan Agroindustri Vol. 13 No. 2 (2025): April 2025
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2025.013.02.3

Abstract

Custard apple has a short shelf life, so they need processing to extend their shelf life, one of which is processed into fruit leather products. The purpose of this study was to determine the influence of different types of hydrocolloids and cooking time on the physical, chemical, and sensory characteristics. This study used a Complete Random Design (RAL) using two treatment factors, including the addition of variations in hydrocolloid types (pectin, carrageenan, and carboxyl methylcellulose (CMC)) and cooking time (3, 5, and 10 minutes), each treatment is repeated 3 times. The results of the study had a real influence on physical and chemical characteristics, with the best treatment results reviewed from the values of L*79.1, a* 4.9 and b* 15, tensile strength 2.86 Mpa, pH 4.32, total dissolved solids 30.3 °Brix, moisture content 22.55%, ash content 5.55%, vitamin C 24.22 mg/100 grams, total sugar 54.54% and antioxidant activity 58%.
Analysis of water quality in watershed using heavy metal pollution index Ujianti, Rizky Muliani Dwi; Novita, Mega; Burhanuddin, Aan; Muflihati, Iffah; Agung, Lukman Anugrah; Ingsan, Roies Nur; Wafa, Alfan Najihil; Anggraeni, Cerly Nurlita; Muzakki, Tsaqif
Depik Jurnal Ilmu Ilmu Perairan, Pesisir, dan Perikanan Vol 13, No 2 (2024): AUGUST 2024
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13170/depik.13.2.35680

Abstract

The quality of rivers and coastal is gradually deteriorating along with rapid population and socio-economic growth in the watershed to the estuary. Sampling was conducted in Semarang city rivers and Demak district rivers, Central Java Province, Indonesia, at four different stations according to geography and designation: river basins, estuaries, and rivers affected by industrial and domestic waste. Research time is August - October 2023 during the dry season. The research method uses descriptive analysis to determine the variables to be studied based on the research results in the field. River and coastal pollution levels are measured using the Heavy Metal Pollution Index method, with several water quality parameters measured, such as BOD, COD, Ammonia, TDS, TSS, and Total Coliform. In contrast, the heavy metal parameters measured are Cd, Ni, Zn, Cu, and Pb. The heavy metals and water quality parameters analyzed guided by Government Regulation of the Republic of Indonesia Number 22 of 2021 class 2. Water quality and heavy metal analysis use the Heavy Metals Pollution Index (HPI). HPI is an assessment method that shows the influence of individual heavy metal compounds on overall water quality. The results show that the status of non-metal water quality in terms of HPI analysis shows that Sampling Station (SS) 1 is 224.30 (unsuitable for drinking), SS 2 is 645.98 (unsuitable for drinking), SS 3 is 320.09 (unsuitable for drinking), SS 4 is 252.09 (unsuitable for drinking), and metal parameters in terms of HPI analysis show that SS1 is 26.43 (good), SS2 is 2345.84 (unsuitable for drinking), SS3 is 26.43 (good), and SS4 is 12.64 (excellent). The conclusions from these four research areas indicate that the status of water quality, according to the HPI is unsuitable for drinking, however, indications of heavy metals in 2 areas are still tolerable, namely good and excellent. The decline in water quality in the research area is caused by domestic and industrial waste polluting the waters. In conclusion, this river area requires further management from the collaboration of various stakeholders.Keywords:Water QualityHeavy MetalCoastalWatershed
Co-Authors Adhim, M. Fauzul Adinda Alifya Puspita Adryananda Nekstaria Affandi, Arief Rahman Afif Kholifah Ahmad Abdan Syakuron Ahmad Syifa'ul Qulub Akhmad Faried Yusuf Akhmad Mutohhar Aliyatur Rofiah, Aliyatur Alpin Hidayatulloh Alpin Hidayatulloh Hidayatulloh Amanda Panjaitan1, Dea Andre Geza H Anggarini, Dola Mareta Angger Mas Rizki Kusuma Anggraeni, Cerly Nurlita Anggun Desiana Sofa Annajah, Abdillah Fathan Generus Arief Rakhman Affandi Arinda Dwi Safitri Arinta Nisrina Hastri Avelia, Variska Aviana, Devi Nurul Aziz Prabowo Azura, Carisa Zahra Bambang Supriyadi Burhanuddin, Aan Chapib Jamaludin Chilmiati, Mely Cholidah, Nungky Rahmawati Dani Satrio Wicaksono Dani Satrio Wicaksono Deby Andrianty Deni Aji Saputra Desi Sekar Utami dewi novita Dewi Wulandari Dian Asmaranty Difa Nafisatur Roshifa Dina Ariani, Dina Dini Noviantikasari Diniari, Azza Djagal Wiseso Marseno Dwi Prastiyo Hadi, Dwi Prastiyo Dwi Ujianti, Rizky Muliani Dzatul Kahfi Salim Mughofar Elian Sanjaya Elly Masliha Endang Is Retnowati Enny Purwati Nurlaili Erwin Setiawan, Erwin Eva Elysa Oktaviya Eva Elysa Oktaviys Fafa Nurdyansyah Fafa Nurdyansyah fafa nurdyansyah, fafa Fajriah Normawati, Zul’aidatul Fardhani, Zidan Arief Farid Jabbar Al Alif Fatwa Dewangga Saud Febriyanti, Amanda Feronia Ferdiansyah, Mokhamad Khoiron Finda Evita Marviana Fitriyana, Vicha Hanannita, Annisa Salma Hannifah Hannifah Haryanto Adhiwono, Enrico Valent Hasanah, Nadlifatul Hayati, Rihma Nur Hidayah, Isti Nurul Hikmawati, Septiani Nurul Ika Widyaningrum Indah Sari Indrani, Retno Ingsan, Roies Nur Isti Nurul Hidayah Jamaludin, Chapib Khaqiqi, Taib Khasanah, Mulidati Mutya Khusnul Fajriyah Kumalasari, Aliftiya Dewi Nur Lasmini Yati Lestari, Ayu Wiji Lestari, Eri Yuni Listiana Pratiwi Lukman Anugrah Agung Lustika Eva Lusiana M. Hilmy Ammar M. Khoiron Ferdiansyah Mahar Maligan, Jaya Maolana, Fedo Alta Mariska, Nurul Putri Maulida Pangesti Maulida, Syifa Nur Mega Novita Mega Novita Mei Sulistyoningsih Meilia Wulandari Mirratunnisya Mirratunnisya Mochamad Nurcholis Mudzanatun Mudzanatun Mughofar, Dzatul Kahfi Muliani Dwi Ujianti, Rizky Muliani, Rizky Mulidavi Mutya Rochmah Muzakki, Tsaqif Nadlifatul Hasanah Nadlifatul Hasanah Nayla Maghfiroh Amalia Nayla Maghfiroh Amalia Nekstaria, Adryananda Nike Poppy Purwatti Niko Kurniawan Nofitasari, Shindi Noora Qotrun Nada, Noora Qotrun Nova Ellya Widiyati Novikasari, Nur Annisa Metya Nugroho, Muhamad Bayu Nur Annisa Metya Novikasari Nur Khikmah Nur Khikmah, Nur Nur Kholifah Nur Laila, Eka Nurazizah, Desi Oktaria, Taskiya Sindy Paramita, Diva Julia Pitaloka, Amanda Puspita Prisma Indah Adinda Putri Putri Fara Dilla Qulub, Ahmad Syifa'ul Ragil Ulfa Mariana Ratih Lido Prameswari Relita Indar Hapsari Reni Rakhmawati Repka Natalia Repka Natalia Retnowati, Endang Is Ria Ulfiasari Rita Dewi Kristiana Rita Dewi Kristiana Rizky Muliani Dwi Ujianti Rizky Muliani Dwi Ujianti Rizky Mulyani Dwi Ujianti Robiul Tsania Rohmah, Isyqi Aulia Rosyanawati, Michelle Sa'adah, Khoirus Saputra, Ardi Lesmana Sari Suhendri Sari Suhendriani Sari Suhendriani Septiyani , Lailatus Sa’diyah Setianingsih, Annisa Setianingsih, Siti Nurlaela Shintiya Diyah Ayu Mayang Sari Silvia Dwi Suryani Siti Mukhoiyaroh Siti Nur Kholishoh Sopiyan Amir Sri Indah Hati Suhendri Suhendri Suryani, Silvia Dwi Suryanti, Anik Susanti, Alifah Dwi Sutrisno, Sutrisno Syifa Nur Maulida Syilwa Aulia Rizquna Tala Desicha Amalia Mukmina Taufik Nor Hidayat Tiaraning Pitaloka Dewi Ujianti, Rizky Muliani Dwi Umar Hafidz Asy?óÔé¼Ôäóari Hasbullah Umiyati, Rini Utami, Febe Celia Roseva Visca Claudi Erezka Wafa, Alfan Najihil Wati, Anita Kurnia Wicaksono, Dani Satrio Widyastuti, Reza Yudi Pranoto Yusnia, Hanifa Zahra Fidela Zenny Zanuba Arifah Zidan Arief Fardhani