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All Journal Jurnal Teknologi Dan Industri Pangan TEKNIK Al-Adzka: Jurnal Ilmiah Pendidikan Guru Madrasah Ibtidaiyah Journal of Innovation and Applied Technology PROSIDING SEMINAR KIMIA Jurnal Industri Hasil Perkebunan JHP17 (Jurnal Hasil Penelitian) Health Notions Jurnal Pendidikan Islam Indonesian AcTion: Aceh Nutrition Journal Jurnal Teknologi Pangan dan Hasil Pertanian Indonesian Food Science and TechnologyJournal Jurnal Aplikasi Teknologi Pangan Jurnal Neraca: Jurnal Pendidikan dan Ilmu Ekonomi Akuntansi Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS) Food Science and Technology Journal (Foodscitech) Metalurgi Journal of Tropical AgriFood Value: Jurnal Manajemen dan Akuntansi Jurnal Midpro Management Studies and Entrepreneurship Journal (MSEJ) Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Jurnal Abdi Insani Jurnal Pembelajaran Pemberdayaan Masyarakat (JP2M) Jurnal Abdimas Ilmiah Citra Bakti (JAICB) JEMBATAN (Jurnal Ekonomi, Manajemen, Bisnis, Auditing, dan Akuntansi) Jurnal Abdimas Bina Bangsa Kolaborasi Jurnal Pengabdian Masyarakat Jurnal Kajian Bimbingan dan Konseling Jurnal Perspektif Pembiayaan dan Pembangunan Daerah Jurnal Natural Jurnal Ilmiah Pengabdian Kepada Masyarakat Metalurgi Journal for Quality in Public Health Journal of Economic Education and Eco-technopreneurship Journal of Community Empowerment Journal Of Health Science Community Journal of Global Research in Public Health Jurnal Indonesia Mengabdi Jurnal Inovasi Komputer

Miftakhur Rohmah, Miftakhur

Agricultural Product Technology Department, Agricultural Faculty, Mulawarman University, Samarinda

Author-ID : 559890

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management 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 Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Other

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"Sahabat Ibu Balita" Program to Improve Mothers Knowledge and Skills in Monitoring The Growth of Infants Aged 0-6 Months Rohmah, Miftakhur
Health Notions Vol 1 No 2 (2017): April-June 2017
Publisher : Humanistic Network for Science and Technology (Address: Cemara street 25, Ds/Kec Sukorejo, Ponorogo, East Java, Indonesia 63453)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (436.342 KB)

The first 6 months of infant life is a golden opportunity for early detection, as well as a growth assessment. Special forms of growth and development are stimulation. Stimulation should be done routinely, continuously at every opportunity and in all infants and toddlers. Based on the fact that there are many mothers who do not know how to perform good stimulation and unskilled in stimulating the result is still found the existence of parents who do not provide stimulation of the baby with routine. The purpose of this study was to determine "differences in mothers knowledge and skills in monitoring of growth and development infants aged 0-6 months among mothers who applied âSahabat Ibu Balitaâ and those who did not apply  the âSahabat Ibu Balitaâ. The design of this research was quasi-experiment with pre-posttest with control group. The samples used were parents who had babies aged 0-6 months in the work area of ââBabakansari Community Health Center. Sample size was 66, then divided into 2 groups that was intervention group and control group. They were selected by  multistage sampling and executed in December 2016 to January 2017. Result of research by Chi square test there was a significant difference of intervention group and control group on the knowledge and skills. The application of âSahabat Ibu Balitaâ as a strategy to support the use of âKIA bookâ for mothers knowledge and skill in monitoring the growth and development was more optimal.

Ekstraksi Litium dari β – Spodumen Hasil Dekomposisi Batuan Sekismika Indonesia Menggunakan Aditif Natrium Sulfat Natasha, Nadia Chrisayu; Lalasari, Latifa Hanum; Rohmah, Miftakhur; Sudarsono, Johny Wahyuadi
Metalurgi Vol 33, No 2 (2018): Metalurgi Vol. 33 No. 2 Agustus 2018
Publisher : Pusat Penelitian Metalurgi dan Material - LIPI

Spodumen merupakan salah satu mineral yang terkandung di dalam batuan sebagai sumber litium. Mineral bahan baku litium ditemukan di alam dalam bentuk α – spodumen. Syarat utama dalam melakukan ekstraksi litium dari spodumen dengan metode leaching adalah fasa β – spodumen. Hal tersebut dapat terjadi karena fasa tersebut mempunyai poros yang membuatnya menjadi lebih reaktif jika dibandingkan dengan fasa α – spodumen. Pembentukan fasa β – spodumen diperoleh dari batuan sekismika Indonesia dengan metode roasting menggunakan natrium sulfat sebagai aditif pada 650, 700, 750 dan 850 ºC selama 20, 40 dan 60 menit. Proses leaching dilakukan untuk mengetahui pengaruh fasa yang terbentuk terhadap persen ekstraksi litium. Variasi perbandingan solid dan liquid pada proses leaching yaitu 1 : 15, 1 : 10, 1 : 5, 1 : 2 dan 1 : 1. Proses leaching dilakukan menggunakan aquadest selama 1 jam pada temperatur kamar. Analisis Simultaneous Thermal Analysis (STA) digunakan untuk menentukan temperatur reaksi antara sekismika dan natrium sulfat pada saat proses roasting. Analisis X – ray diffraction (XRD) dan Scanning Electron Microscope (SEM) dilakukan untuk analisis secara fisik dalam mengetahui perubahan fasa yang terbentuk, morfologi dan mapping. Sedangkan komposisi dari sekismika ditentukan dengan Inductively Coupled Plasma (ICP). Di dalam batuan sekismika, Kebumen Indonesia mengindikasikan adanya kandungan mineral spodumen. Fasa β – spodumen mulai terbentuk pada temperatur 700 ºC dan waktu roasting 20 menit namun fasa tersebut berubah pada 750 ºC dan waktu roasting 40 menit menjadi sanidine (AlLiO8Si3). Persen ekstraksi optimum litium yang diperoleh adalah 70,6% pada 700 ºC dan waktu roasting 40 menit.

Pengembangan Baja Laterit Modifikasi A588 Menggunakan Proses Termomekanikal Diikuti dengan Proses Temper Temperatur Rendah untuk Aplikasi Baja Tahan Cuaca Rohmah, Miftakhur; Irawan, Dedi; Utama, Dedi P.; Romijarso, Toni B.
TEKNIK Vol. 42, No. 2 (2021): August 2021
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/teknik.v42i2.37221

Laterite Steel A-588 has the potential to be a high strength low alloy for Corten steel application. Laterite steel A-588 is developed through a thermomechanical process followed by a tempering process to obtain high strength and corrosion resistance. This study aims to determine the correlation between the addition of nickel content, the variation of the cooling rate during heat treatment to the mechanical properties, and the corrosion resistance of A-588 laterite steel. The Cu, Cr, Ni, P, and Si elements significantly impact microstructure transformation. Laterite Steel A-588 with nickel and thermo-mechanical process variation has been focused on in this research. Laterite steel with 0,42%, 1%, 2%, and 3% nickel varied was homogenized, hot rolled, and heat treated with three cooling variations by water, oil, and air. They are processed with 150 C tempering. Low tempering temperature caused fine carbide precipitation and phase transition of martensite to bainite. This resulted in bainite as the final microstructure, lath tempered martensite, carbide, and ferrite. 3% Ni with a fast cooling rate increased the tempered martensite and bainite phase formation. It allowed the strength and hardness to increase relatively, followed by decreased elongation and corrosion resistance caused by the galvanic reaction. Most optimal of mechanical properties determined at a sample with 2% nickel in a water medium (strength 1203 MPa, elongation 10%, hardness 404 BHN, corrosion rate 1,306 mpy).

ANALISA DAN PERKEMBANGAN KEBIJAKAN HUKUM LINGKUNGAN DALAM UPAYA PENANGANAN KARHUTLA Rohmah, Miftakhur; Ryzkyana, Cyntia Finda
JHP17 (Jurnal Hasil Penelitian) Vol 6 No 1: Januari 2021
Publisher : Lembaga Penelitian Dan Pengabdian Kepada Masyarakat Universitas 17 Agustus 1945 Surabaya

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Forest fires are considered to be local and global concern as one of the environmental problems because they brings such a big impact for ecosystem and global warming. In Indonesia, Forest fires or Karhutla often occures during dry seasons and its impacting health problems, forcing the whole city to close educational infrastructure even the smoke effects reaching neighboring countries. The law enforcement for environmental issues is still difficult because of lack of law and the stake-holders aren't intregating with each other.

PENERIMAAN PANELIS DAN SIFAT KIMIAWI EMULSI LABU KUNING DAN FRAKSI OLEIN SAWIT Anton Rahmadi; Yuliadini Puspita; Sukmiyati Agustin; Miftakhur Rohmah
Jurnal Teknologi dan Industri Pangan Vol. 26 No. 2 (2015): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

This study aimed to produce functional food products with the main ingredient of pumpkin and olein fraction of red palm oil (OF-RPO). This research was conducted in two stages. The first was to analyze consumer acceptance where a Completely Randomized Design was used with one factor. The factor was the composition of pumpkin and OF-RPO levelled as follow: 100:0, 95:5, 90:10, 85:15, 80:20, and 0:100 (v/v). In the second stage, analyses of carotenoids using HPLC, FFA, pH, vitamin C, and peroxide values were carried out on selected formula (mixture of pumpkin and OF-RPO), formula with 100 mL of pumpkin, formula with 100 mL of OF-RPO, and negative control (without pumpkin and OF-RPO), before and after the storage period of two months, except for HPLC analysis. The best formula based on acceptance test was a composition of 90 mL pumpkin and 10 mL OF-RPO was further diluted 1:4 (v/v). Characteristics of the product were sweet, sour, not bitter, not grassy, and not rancid. The emulsion product contains trans-β-carotene at 141.65±0.47 mg/L, equivalent to 237 UI activity of vitamin A/mL. The content of trans-β-carotene was found at the highest (341.83 mg/L) from the pumpkin juice, while the OF-RPO had the lowest trans-β-carotene content (41.2 mg/L). Product was acidic with a pH of 3.6±0.1 and with vitamin C content of 13.2±1.2 mg/100 g of product. Acidity and vitamin C levels tended to remain stable during the storage period for two months. Peroxide value of the emulsion product was at 0.8 mEq oxygen/kg. The FFAs were in the range of 1.59 to 1.73% and they also did not change significantly after storage for two months.

DRAGON FRUIT JUICE ADDITION IN PALM OIL-PUMPKIN EMULSION: PANELIST ACCEPTANCE AND ANTIOXIDANT CAPACITY Anton Rahmadi; Isak Budi Setionugroho; Yuliani Yuliani; Miftakhur Rohmah
Jurnal Teknologi dan Industri Pangan Vol. 28 No. 2 (2017): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Addition of dragon juice to emulsion products formulated from olein fraction of red palm oil and pumpkin juice was conducted as an effort to improve the taste thus it can be accepted by consumers. This study aims to (1) observe the acceptance of 60 panelists aged 17-21 years on the parameters of taste, aroma, mouthfeel, color, flavor and aroma of each contributing components of dragon fruit, palm oil, and raspberry flavor with the addition of dragon fruit juice at level 0 (control), 25, 50, and 75% (v/v), and (2) observe the changes in chemical components i.e. vitamin C and total titrable acids, total carotenoid by spectrophotometry, and antioxidant activity by 2,2-diphenyl-1-picrylhdrazyl (DPPH) reduction method. The best formula was the one containing 75% (v/v) of red dragon juice in fresh condition with vitamin C content of 19.32±0.62 mg/100 mL, antioxidant activity of 354.25±0.77 ppm, hedonic color, taste, and viscosity between favorable and very favorable. After 2 weeks of storage at room temperature (28±2ºC), the vitamin C, total carotene, and antioxidant activity of the mixture decreased by 29.72, 15.44, and 46.59%, res-pectively.

PERUBAHAN KOMPOSISI PATI PADA TEPUNG PISANG KAPAS (Musa comiculata) TERMODIFIKASI SECARA FERMENTASI SPONTAN DAN LAMA PEMANASAN BERTEKANAN-PENDINGINAN Miftakhur Rohmah
PROSIDING SEMINAR KIMIA SEMINAR NASIONAL KIMIA 2014
Publisher : PROSIDING SEMINAR KIMIA

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Kapas banana is a source of carbohydrate that can used as flour. Physical and chemical properties of the natural flour have abstacle that caused limited apllication for food product. Banana flour can be modified by spontaneous fermentation and autoclaving -cooling to increase the function of the flour. Thisstudy aims to determine strach, amylose and amy lopectin content. This experiment used completely randomized design with two factorial and three replication. The first factor was spontaneous fermentation in 0, 12, 24, and 45 hour, whereas the other was autoclaving - cooling in 0 , 15 , 30 and 45 minute. Result of the experiment showed that modification of spontaneous fermentation and autoclaving the affect the characteristic of kapas banana flour . The content of starch, amylose, and amylopectin in the kapas banana flour are 58.56-71.70 %, 14.58-20.46 %, and 39.66-54.03 % respectively.

KAJIAN KANDUNGAN PATI, AMILOSA DAN AMILOPEKTIN TEPUNG DAN PATI PADA BEBERAPA KULTIVAR PISANG (Musa spp) Miftakhur Rohmah
PROSIDING SEMINAR KIMIA SEMINAR NASIONAL KIMIA 2013
Publisher : PROSIDING SEMINAR KIMIA

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Pisang merupakan salah satu buah yang cukup perspektifdalam pengembangan sumber pangan lokal dan sumber karbohidrat non beras, sehingga dapat dijadikan sumber tepung dan pati baru. Pengolahan pisang menjadi tepung dan pati pisang merupakan salah satu alternatif untuk mengurangi kehilangan pasca panen. Penelitian ini dilakukan untuk mendapatkan informasi kandungan pati beserta komponen penyusunnya berupa amilosa dan amilopektin dari pisang kapas, mahuli dan talas. Tepung dan pati pisang kapas memiliki kadar pati, amilosa dan amilopektin tertinggi yaitu 78,25 %, 18,17 % dan 60,08 %. Hasil penelitian ini dapat digunakan untuk mengetahui salah satu kriteria mutu tepung dan pati yang berasal dari pisang, baik sebagai bahan pangan maupun non-pangan.

Stabilitas Fisik Jelly Oximata Kaya β-karoten dan Tokoferol Selama Penyimpanan Nur Amaliah; Indah Tri Jumiarti; Aswita Emmawati; Miftakhur Rohmah; Anton Rahmadi
Jurnal Aplikasi Teknologi Pangan Vol 10, No 4 (2021): November 2021
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jatp.10880

Jelly Oximata merupakan pangan fungsional kaya β-karoten dan tokoferol dengan formulasi serbuk labu kuning dan serbuk buah naga merah dengan penambahan minyak sawit merah komersial. Tujuan dari penelitian ini untuk mengetahui pengaruh penambahan konsentrasi minyak sawit merah (MSM), suhu penyimpanan, dan hari pengamatan terhadap berat jenis, derajat keasaman, dan struktur gel pada Jelly Oximata. Metode pengujian berat jenis dan derajat keasaman adalah rancangan acak kelompok kombinasi perlakuan yang terdiri dari (1) konsentrasi MSM komersial (0; 0,15%; 0,30% dan 0,45%), (2) suhu penyimpanan pada suhu ruang (28°C) dan suhu refrigerator (7°C), serta (3) hari pengamatan (1, 7 dan 14 hari). Pengamatan struktur gel menggunakan mikroskop optik. Hasil penelitian menunjukkan formulasi optimal Jelly Oximata terdapat pada konsentrasi MSM 0,15% yang disimpan pada suhu refrigerator (7 oC) selama 14 hari. Hasil pengamatan berat jenis jelly oximata terbaik sebesar 4,58 ± 0,40. Pada nilai derajat keasaman (pH) Jelly Oximata berada pada kisaran 4,03 - 3,74 yang berarti produk bersifat asam. Dan hasil pengamatan struktur gel dari Jelly Oximata yang ditambahkan MSM komersial sebanyak 0,45% berwarna kuning pekat, MSM muncul dipermukaan dan karagenan membentuk struktur gel sendiri. Konsentrasi minyak sawit merah, suhu penyimpanan, dan hari pengamatan berpengaruh terhadap berat jenis, derajat keasaman dan struktur gel.Oximata jelly is a functional food rich in β-carotene and tocopherol with the formulation of pumpkin powder and red dragon fruit powder with the addition of commercial red palm oil. The purpose of this study was to determine the effect of adding red palm oil concentration (MSM), storage temperature, and observation days on density, degree of acidity, and gel structure in Jelly Oximata. The method of testing specific gravity and degree of acidity was a randomized design combination group treatment consisting of (1) commercial MSM concentrations (0; 0.15%; 0.30% and 0.45%), (2) storage temperature at room temperature ( 28 ° C) and refrigerator temperature (7 ° C), and (3) observation days (1, 7 and 14 days). Observation of the gel structure using an optical microscope. The results showed that the optimal formulation of Jelly Oximata was at an MSM concentration of 0.15% stored at refrigerator temperature (7 oC) for 14 days. The best observation results for the specific gravity of jelly Oximata were 4.58 ± 0.40. At the value of the pH, Jelly Oximata is in the range of 4.03 - 3.74 which means the product is acidic. And the results of observations of the gel structure of Jelly Oximata added by 0.45% commercial MSM were dark yellow, MSM appeared on the surface and carrageenan formed its gel structure. The concentration of red palm oil, storage temperature, and day of observation influenced the density, degree of acidity, and gel structure.

Formulasi dan Stabilitas Nanostructured Lipid Carrier dari Campuran Fraksi Stearin dan Olein Minyak Kelapa Sawit Miftakhur Rohmah; Sri Raharjo; Chusnul Hidayat; Ronny Martien
Jurnal Aplikasi Teknologi Pangan Vol 8, No 1 (2019): Februari 2019
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Nanostructured Lipid Carriers (NLC) adalah sistem pembawa berbasis lipida yang menggunakan kombinasi matriks berupa lipid padat dan cair yang distabilkan dengan penambahan surfaktan. NLC ini dikembangkan untuk memfasilitasi dispersi senyawa bioaktif hidrofobik dalam sistem hidrofilik. Penelitian ini bertujuan untuk mendapatkan formulasi yang tepat untuk menghasilkan dan mengevaluasi stabilitas NLC yang menggunakan fraksi stearin dan fraksi olein minyak kelapa sawit sebagai lipid padat dan cair serta penambahan surfaktan Tween 80. Tahap pertama penelitian ini adalah membuat formula NLC dengan menggunakan metode High Shear Homogenisasi dan Ultrasonication dengan rasio lipid padat:lipid cair adalah 5:5 sd. 9:1% b/b, rasio lipid:surfaktan sebesar 1:3 sd. 1:5% b/b, dan rasio lipid + surfaktan/air adalah 65, 70, 80 dan 85% b/b. Tahap kedua adalah pengujian stabilitas NLC terhadap sentrifugasi, pemanasan pendinginan, dan penyimpanan pada suhu ruang selama 30 hari. Tahap ketiga yaitu karakterisasi NLC stabil meliputi nilai pH, vikositas, ukuran partikel, indeks polidispersi (PDI), potensial zeta (ZP) dan morfologi NLC. Hasil penelitian menunjukkan NLC stabil pada rasio lipid padat:lipid cair sebesar 5:5 sd. 9:1, rasio lipid:surfaktan adalah 1:4 sd.1:5, rasio lipid + surfaktan/air sebesar 65, 70, 75 dan 80%, pH pada kisaran 6,28±0,15 sd. 6,44±0,11, viskositas sebesar 18,17±0,29 sd. 26,83±1,61 cP, ukuran partikel sebesar 164,3±6,6 s.d. 340±2,0 nm, PDI sebesar 0,20±0,01 sd. 0,53±0,01, ZP sebesar (-21,25±0,01) sd. (-33,70±0,44) mV, dan memiliki morfologi bulat. Kesimpulannya, informasi tentang formulasi dan stabilitas NLC sebagai sistem pembawa senyawa bioaktif hidrophobik dapat digambarkan dengan baik. Formulation and Stability of Nanostructured Lipid Carrier Prepared from a Mixture of Palm Stearin and Palm OleinAbstractNanostructured Lipid Carriers (NLC) is a lipid-based delivery system using a matrix of solid and liquid lipids stabilized with surfactants, developed to facilitate the dispersion of hydrophobic bioactive compounds in hydrophilic systems. This study aimed to evaluate the formulation and stability of the NLC delivery system produced using palm stearin and palm olein as solid and liquid lipids as well as Tween 80 surfactant. As initial research, NLC formulations was done using the High Shear Homogenization and Ultrasonication using the ratio of solid:liquid lipids of 5:5 to 9:1% w/w, ratio lipid:surfactant as much as 1:3 to 1:5% w/w, and lipid+surfactant/water as much as 65, 70, 80 and 85% w/w. The second stage was testing the NLC stability against centrifugation, cooling, heating, and storage at room temperature for up to 30 days. The third stage was characterization of stable NLC i.e. pH, viscosity, particle size, polydispersion index (PDI), potential zeta (ZP), and NLC morphology. The results showed stable NLC at the ratio of solid:liquid lipids as much as 5:5 to 9:1, ratio of lipid:surfactant was 1:4 to 1:5, ratio of lipid+surfactant/water was 65, 70, 75 and 80%, pH value was 6.28±0.15 to 6.44±0.11, viscosity 18.17±0.29 to 26.83±1.61 cP, particle size was 164.3±6.6 to 340±2.0 nm, PDI was 0.20±0.01 to 0.53±0.01, ZP (-21.25±0.01) to (-33.70±0.44) mV, and had spherical morphology. As conclusion, the design of NLC as a delivery system for bioactive compounds was presented succesfully.

Co-Authors AA Sudharmawan, AA Abror, Darul Afifah, Siti Amaliah, Khusnatul Andini, Nesi Anti Annisa Ananda Putri Anton Rahmadi Anton Rahmadi Anton Rahmadi Anton Rahmadi Anton Rahmadi Anton Rahmadi Anton Rahmadi Anton Rahmadi Anton Rahmadi Apriyadi, Rimbawan Arzeti, Varistra Ripana Aswita Emmawati Ayu Pratama Putri, Diah Azmiyati, Afifah Banin, Maghfirotin Marta Bernatal Saragih Bernatal Saragih Bernatal Saragih Candra Wahyuni Candrawargani, Devy Tri Chusnul Hidayat dedi irawan Dewi, Aninda Adistyana Dewi, Tri Ratna Dilly Dessy Fauzyah Dwi Noor Tang Dwinanda R, Elvira Eddy S Siradj Ella, Ella Widya RIzki Emmawati, Aswita Faitullah, Faitullah Fauziyah, Eni Febriyanti, Venta Fridya Oktavianti Soliviana Hadi Suprapto Hali, Ali Usman Hidayat, Khansa Fitria Latifa Hudawati, Nurul Husnul Khotimah Rustam Ibnu Rusydi Iddris Salam Indah Tri Jumiarti Isak Budi Setionugroho Islamiati, Eny Ismail, Khafid Johny Wahyuadi Soedarsono Junita, Nadia Kartika Sari Kartika Sari Khansa Fitria Latifa Hidayat Kiki Puspitasari Krishna Purnawan Candra Kristina, Vienti Elisa Lalasari, Latifa Hanum Liana Sari, Nuri M. Fauzan Noor Mabruri, Efendi Maghfirotin Marta Banin Maghfirotin Marta Banin Marwati Marwati Masithoh, Fitria Nur Masitoh, Gustina Maulida Rachmawati Maulida Rachmawati Melati Kusuma Wardani Mohamad Arifin Muhammad Anas Ma'arif Mujidin, Mujidin Munawar, M. Soleh Al Myrna Ariati, Myrna Natalie, Regina Safira Natasha, Nadia Chrisayu Ningsih, Dewi Andariya Ningtias, Dyah Ayu Nisa, Haerun Nisa, Yahdiatun Nur Amaliah Nur Masitoh, Fitria Nurrohmah, Meizza Nuryati, Ida Nuzula, Wenny Firdausin Panggulu Ahmad Ramadhani Utoro Pardi, Lasmono Pinto, Juliana Gomes Prabowo , Sulistyo Prabowo, Sulistyo Priyono, Sigit Pujokaroni, Agustu Sholeh Putri, Ella Wiyasa Rafika Rahmadani, Rafika Rahmawati Rahmawati Ratri Retno Utami Ravita D, Nena Retno Palupi Yonni Siwi Ria Anggraeni Rifa'i, Muhamad Nanang Rina Juwita Riza Tsalatsatul Mufida Rohmani, Diah Tika Romijarso, Toni B. Romijarso, Toni Bambang Ronny Martien Ryzkyana, Cyntia Finda Safira Fadhila Safira, Liana Sagena, Uni W Sapay, Meni Mita Shanty Natalia Sholikah, Diah Imroatus Sinaga, Umi Teresia Siti Hardianti, Siti Solly Aryza Sri Raharjo Suharni Milenia Wati Suheni Suheni Sukmiyati Agustin Sumadi, Lalu Aditya Supitri, Eka Sutati, Sutati Tahni'ah, Anti Tuszahroh, Nasifah Tuszahroh, Nasifah Utama, Dedi P. Utami, Siska Neeri Utami, Siska Neeri Vivie Sulastri Widuri, Erlina Estiyanti WIJAYANTI KUSUMA WARDHANI Winarti, Lilik Yana Ulfah Yani Yani Yuliadini Puspita Yulian Andriani Yulian Andriyani Yulian Andriyani Yulian Andriyani, Yulian Yuliani Yuliani Yuliani, Yuliani Zainal Arifin

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