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All Journal Jurnal Pendidikan dan Pembelajaran Khatulistiwa (JPPK) Jurnal Teknik Kimia USU Maspari Journal Jurnal Dimensi Animal Production : Indonesian Journal of Animal Production Jurnal SOLMA Jurnal Biologi Tropis Jurnal Basicedu Voices of English Language Education Society Jurnal Riset Informatika Jurnal Medika Malahayati JISIP: Jurnal Ilmu Sosial dan Pendidikan Jurnal Surya Jurnal Ners BIMIKI (Berkala Ilmiah Mahasiswa Ilmu Keperawatan Indonesia) International Journal of Advanced Technology in Mechanical, Mechatronics and Material (IJATEC) MEANS (Media Informasi Analisa dan Sistem) Jurnal Kesehatan Tambusai Jurnal Riset dan Inovasi Pembelajaran Nusantara Hasana Journal DIKSI: Jurnal Kajian Pendidikan dan Sosial Binawan Student Journal Civil Officium: Journal of Empirical Studies on Social Science Abiwara : Jurnal Vokasi Administrasi Bisnis Jurnal Locus Penelitian dan Pengabdian Jurnal Teknik Kimia USU Kolaborasi Jurnal Pengabdian Masyarakat Jurnal Informatika Teknologi dan Sains (Jinteks) Jurnal Basicedu JoEELE SEIKAT: Jurnal Ilmu Sosial, Politik dan Hukum JIM: Jurnal Ilmiah Mahasiswa Pendidikan Sejarah Jurnal Akademik Pengabdian Masyarakat Journal of Geographical Sciences and Education Jurnal Kesehatan Jurnal Keperawatan Mandira Cendikia (JKMC) Frasa: Jurnal Keilmuan Bahasa, Sastra dan Pengajarannya Tafani PLENARY HEALTH : Jurnal Kesehatan Paripurna Journal of Nursing and Health Science Balance: Jurnal Ekonomi
Ayu Pratiwi, Ayu
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Evaluation on Performances of Yoghurt Used Modern Technology Versus Natural One Yupardhi, W Sayang; Oka, I G.L.; Pratiwi, Ayu; Sutarpa, I N.S.; Miwada, I N.S.
ANIMAL PRODUCTION Vol 17, No 1 (2015): January
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (137.034 KB) | DOI: 10.20884/1.anprod.2015.17.1.486

Abstract

Abstract. A research for studying performances (aromatics including colour, taste, smell, texture and its financial benefit) of milk products i.e. yoghurt which used modern technology versus the natural one was conducted at PT Prima Rasa, Denpasar. The research consisted of two treatments (A = modern technology and B = natural technology). The objective of the research were: 1) to study the differences of aromatic and financial benefit of yoghurt with modern technology versus the natural one, 2) to use as a reference in the future on milk products business, and 3) to increase the quantity and quality of yoghurt and income per capita in the Bali Island. In this research, yoghurt production which used modern technology (treatment A) used some ingredients i.e. fresh milk, skimmed milk, starter (imported Lactic Acid Bacteria from Canada) and modern equipments i.e. electric incubator for milk fermentation. While the natural technology (treatment B) used a slightly different ingredients and equipments i.e. non imported starter and non electric incubator (ampel bamboo). The starter used was lactic acid bacteria naturally found in the ampel bamboo as incubator at once. The incubator was covered with aged banana leaf on the fermentation processes. These ingredients and equipments were very easy to find, available through the year and cheap. There were six replicates in each treatment. Data obtained were analyzed with t test and financial benefit was analyzed descriptively.  Results of the research showed that yoghurt aromatics which used natural technology was 14.29% significantly higher than modern one but its texture was 20.31% or significantly lower. The differences did not seem to cause difference on the taste between them. The average taste score was the same (7.1), indicating that both treatments had the same taste. The financial benefit of the natural yoghurt was much higher (90.74%) than that of the modern one (127.40% versus 10.80%). Key words: yoghurt, fresh milk, lactic acids bacteria, incubator, ampel bamboo Abstrak. Penelitian untuk mempelajari performans (cita-rasa termasuk: warna, aroma/bau, tekstur, keasaman/rasa asam/pH, dan finansial) suatu produk susu yaitu yogurt yang menggunakan teknologi modern versus alami (bambu ampel) telah dilakukan di PT Perusahaan Prima Rasa, Denpasar. Penelitian ini terdiri atas dua perlakuan (perlakuan A = teknologi modern, dan B = teknologi alami). Tujuan penelitian ini adalah untuk: 1) mempelajari perbedaan cita-rasa dan keuntungan finansial yogurt yang menggunakan teknologi modern dan alami, 2) dipakai sebagai acuan dalam membuat suatu usaha bisnis produk susu dimasa yang akan datang, dan 3) meningkatkan kuantitas dan kualitas yogurt serta pendapatan asli daerah Bali. Dalam penelitian ini pembuatan yogurt yang menggunakan teknologi modern (perlakuan A) menggunakan beberapa bahan-bahan dan alat-alat seperti susu sapi segar, skim, starter (bakteri asam laktat impor dari Kanada dan harganya mahal), inkubator listrik atau steroform untuk pemeramannya. Sedangkan pembuatan yogurt yang menggunakan teknologi alami (perlakuan B) prosesnya hampir sama dengan yang menggunakan teknologi modern, hanya saja tidak menggunakan starter impor dan tidak menggunakan inkubator listrik (menggunakan bamboo ampel) dan starter yang digunakan adalah bakteri asam laktat yang secara alami terdapat dalam bambu ampel tersebut. Bambu ampel yang digunakan sebagai inkubator itu ditutupi dengan daun pisang yang telah dilayukan. Bambu ampel ini mudah didapat, tersedia sepanjang tahun dan murah harganya. Masing-masing perlakuan diulang sebanyak enam kali. Data yang diperoleh dianalisa dengan t test, keuntungan finansial dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa yogurt dengan teknologi alami mempunyai aroma lebih kuat secara nyata sebesar 14,29% dibandingkan yogurt dengan teknologi modern, tetapi teksturnya (kelembutannya) adalah sebaliknya, yogurt dengan teknologi modern lebih tinggi secara nyata sebesar 20,31% dibandingkan derngan yogurt teknologi alami. Namun demikian, perbedaan tersebut tidak menyebabkan perbedaan rasa di antara semuanya. Dalam hal ini rata-rata nilai rasa adalah sama (7,1). Artinya, kedua perlakuan tersebut mempunyai rasa sama. Namun demikian, keuntungan dari hasil penjualan yogurt dengan teknologi alami lebih tinggi (90,74%) dibandingkan teknologi modern (127,40% versus 10,80%). Kata kunci : yogurt, susu sapi segar, bakteri asam laktat, inkubator, bambu ampel 
Pengaruh Waktu Fermentasi Terhadap Sifat Fisik dan Kimia pada Pembuatan Minuman Kombucha dari Rumput Laut Sargasssum sp Pratiwi, Ayu; ., Elfita; Aryawati, Riris
Maspari Journal : Marine Science Research Vol 4, No 1 (2012): Edisi Januari
Publisher : UNIVERSITAS SRIWIJAYA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (349.926 KB) | DOI: 10.36706/maspari.v4i1.1438

Abstract

The purpose of this study was to determine the effect of time on the physical properties (color and weight of nata/cellulose) and chemical properties (vitamin C content, total acidity, total sugar content, pH and alcohol content) on Kombucha with Sargassum sp seaweed as base material. The method that used in this research is explorative and descriptive methods. The treatment in this study is the fermentation time, there are 4 days, 8 days, 12 days and 16 days against physical and chemical properties of the Sargassum sp Kombucha. The results from the research show that fermentation time give the effect on physical properties (color and weight of nata/cellulose) and chemical properties (vitamin C content, total acidity, total sugar content, pH and alcohol content) on Kombucha with Sargassum sp seaweed as base material. Key words: kombucha, Sargassum sp., fermentation ABSTRAK Tujuan penelitian ini adalah untuk menentukan pengaruh waktu terhadap sifat fisik (warna dan berat nata/selulosa) dan sifat kimia (kadar vitamin C, kadar asam total, kadar gula total, pH dan kadar alkohol) pada kombucha dengan bahan rumput laut Sargassum sp. Metode yang digunakan adalah metode eksploratif dan deskriptif. Perlakuan dalam penelitian ini adalah lama fermentasi yaitu fermentasi 4 hari, 8 hari, 12 hari dan 16 hari terhadap sifat fisik dan kimia pada kombucha Sargassum sp. Hasil penelitian menunjukkan bahwa waktu berpengaruh terhadap sifat fisik (warna dan berat nata/selulosa) dan sifat kimia (kadar vitamin C, kadar asam total, kadar gula total, pH dan kadar alkohol) pada kombucha dengan bahan rumput laut Sargassum sp. Kata kunci: kombucha, Sargassum sp., fermentasi
PENGGUNAAN MODEL PBL UNTUK MENINGKATKAN HASIL BELAJAR PADA MATERI PERUBAHAN WUJUD ZAT DI SMP PRATIWI, AYU; Tiur Maria S, Haratua; Sirait, Judyanto
Jurnal Pendidikan dan Pembelajaran Khatulistiwa Vol 5, No 3 (2016): Maret 2016
Publisher : Jurnal Pendidikan dan Pembelajaran Khatulistiwa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (201.659 KB)

Abstract

Abstrak:Penelitian tindakan kelas ini bertujuan untuk meningkatkan hasil belajar siswa pada materiperubahan wujud zat melaluimodel pembelajaran problem based learning. Penelitian dilakukan sebanyak dua siklus di kelas VII.F SMP Negeri 23 Pontianak yang berjumlah33 siswa. Instrumen yang digunakan untuk mengumpulkan data dalam penelitiann ini adalah berupa tes hasil belajar siswa dan lembar observasi pelaksanaan pembelajaran. Hasil penelitian menunjukkan terjadi peningkatan hasil belajar siswa sebesar 11% dengan perolehan hasil belajar siswa siklus I sebesar 70% dan siklus II sebesar 81%. Berdasarkan hasil tersebut maka dapat disimpulkan bahwa model pembelajaran problem based learning dapat meningkatkan hasil belajar siswa pada pembelajaran perubahan wujud zat. Penerapan model pembelajaran ini sebaiknya dirancang dengan persiapan media belajar sebaikmungkin demi ketertarikan siswa terhadap materi yang dipelajari.   Kata Kunci :  Problem Based Learning, Perubahan Wujud Zat Abstact :This classroom action research aims to improve students’ learning achievement  in phase transition through learning model problem based learning. The study is conducted by two cycles in the class VII.F SMP 23 Pontianak involving 33 students . The instruments used to collect data in this research aretest and observation sheets .The resultshows an increase in student learning achievement by 11 % with the acquisition of student learning outcomes by 70 % the first cycle and the second cycle by 81 % . Based on the result it can be concluded the problem -based learning can improve students’  learning in phase transition . To apply this model, should lesson plan with the best possible preparation of learning media for the sake of interest of students to the material being studied .Keywords: Problem Based Learning , phase transition
PENGARUH PENGGUNAAN MEDIA SOSIAL TERDAHAP PROSES BELAJAR BAHASA INGGRIS SECARA DARING PADA MASA PANDEMI COVID-19 DI SMKN 9 KOTA TANGERANG Sari, Desja Air; Isfahani, Rizki; Pratiwi, Ayu
Nusantara Hasana Journal Vol. 1 No. 9 (2022): Nusantara Hasana Journal, February 2022
Publisher : Nusantara Hasana Berdikari

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The existence of this pandemic has an impact on the world of education, so teaching and learning activities at SMKN 9 Kota Tangerang are conducted online using Google Classroom and WhatsApp social media in order to stay connected with teachers in school. This research aims to find out the influence of social media use in the process of learning English online during the Covid-19 pandemic at SMKN 9 Kota Tangerang. This research uses a type of quantitative research, using descriptive methods of correlation. The study sample was determined using cluster random sampling, namely students of class XI SMKN 9 Kota Tangerang. Based on the results of the study, namely the use of social media obtained by students of SMKN 9 Kota Tangerang with high social media use as many as 60 students (80%), while the use of social media is low as many as 15 students (20%). While based on the results of research the online English learning process was obtained by students of SMKN 9 Kota Tangerang with the process of learning English online both as many as 48 students (64%), and the process of learning English less good as many as 27 students (36%). There is an influence on the use of social media with the process of learning English online with a value of P value 0.030.
HUBUNGAN TINGKAT PENGETAHUAN ORANG TUA TENTANG KESEHATAN GIGI DAN MULUT TERHADAP KEJADIAN GIGI KARIES PADA ANAK USIA 3 -14 TAHUN DI LINGKUNGAN PERUMAHAN WISMA MAS TAHAP 3 RT 016 KUTA JAYA Reskawati, Shindy Ainun; Sulaeman, Sulaeman; Pratiwi, Ayu
Nusantara Hasana Journal Vol. 1 No. 9 (2022): Nusantara Hasana Journal, February 2022
Publisher : Nusantara Hasana Berdikari

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Dental caries disease in children is common and often occurs but does not get the attention of parents. The purpose of this study was to determine the relationship between the level of parental knowledge about dental and oral health on the incidence of dental caries in children aged 3-14 years in the residential neighborhood of Wismamas stage 3 RT 016 Kuta Jaya. Probability sampling was cluster sampling using a cross sectional approach using a quantitative method of respondents 113. Instruments in the form of a questionnaire and an observation sheet containing an observation table consisting of the number of respondents. The results of the normality test showed that the knowledge of parents with asymp, sing (2-tailed) 0.00 (<0.05) and the incidence of dental caries with asymp, sing (2-tailed) value 0.00 (<0.05) and using bivariate analysis with chi-square test results obtained p value 0.023 means <0.05.
Analisis Pengaruh Game Online terhadap Kegiatan Sosial dan Minat Belajar Peserta Didik Madrasah Ibtidaiyah Pratiwi, Ayu; Yusnaldi, Eka
Jurnal Basicedu Vol. 6 No. 3 (2022)
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/basicedu.v6i3.2867

Abstract

Penelitian ini bertujuan untuk (1) mengetahui dampak atau pengaruh dari game online (2) mendeskripsikan solusi untuk menghadapi siswa yang kecanduan game online (3) mengetahui mengapa anak-anak lebih memilih game online dari pada belajar. Populasi dan sampel penelitian ini adalah seluruh anak kelas VI yang berjumlah 17 orang yang terdiri dari 9 laki-laki dan 8 perempuan. Penelitian dilakukan di sekolah MIS Hidayatullah Desa Sena, Kecamatan Batang kuis.  Hasil penelitian menunjukkan bahwa akibat bermain game mengganggu perkembangan kepribadian anak, seperti perilaku memberontak, cekcok/bertengkar, perilaku egois, dan berkurangnya empati terhadap orang lain. Karena anak-anak akan lebih fokus pada game ketika bermain game dan mengabaikan lingkungan sekitar.
Pengaruh Konsentrasi Ekstrak Buah Belimbing Wuluh (Averrhoa bilimbi) sebagai Koagulan Alami terhadap Karakteristik Karet Klon PB 260 Achmad, Feerzet; Amelia, Devita; Pratiwi, Ayu; Wahyu Saputri, Laila; Deviany; Yuniarti, Reni; Suhartono; Suharto
Jurnal Teknik Kimia USU Vol. 11 No. 1 (2022): Jurnal Teknik Kimia USU
Publisher : Talenta Publisher (Universitas Sumatera Utara)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jtk.v11i1.8418

Abstract

Averrhoa bilimbi is a plant rich in benefits, one of which as natural coagulant. The aim of this research is to increase the potential of Averrhoa bilimbi as an environmentally friendly natural coagulant for the coagulation of rubber clone PB 260. The concentrations of Averrhoa bilimbi used were 45%, 55%, 65%, 75% and 85%. The characteristics of the rubber tested were dry rubber content (DRC), initial plasticity (Po) and Plasticity Retention Index (PRI). Based on the results of this study, the optimum concentration of Averrhoa bilimbi is 85% for latex coagulation time of 11 minutes with 33% DRC, 41% Po and 97% PRI. The highest the concentration of Averrhoa bilimbi used, the faster the coagulation process occurred. 2% formic acid was used as a chemical coagulant for comparison. From the results of this study, it can be concluded that Averrhoa bilimbi can be used as a natural coagulant producing rubber characteristics equal in quality as the ones using formic acid as a chemical coagulant and meets Indonesian Rubber Standard SNI 06-1903-2000.
Improving Service Quality of A Private Hospital to Provide Satisfaction Of BPJS Participants Singgih, Rahadi Pratomo; Pratiwi, Ayu; Yusyanah, Yusyanah; Sari, Mira Permata; Poernomo, Baby
Civil Officium: Journal of Empirical Studies on Social Science Vol. 3 No. 2 (2023)
Publisher : Perkumpulan Alumni dan Santri Mahyajatul Qurro'

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53754/civilofficium.v3i2.682

Abstract

Health services are the most basic public services that must be carried out by the government to achieve a prosperous society. It is on this basis that the Government needs to improve the quality of public health with social security, namely the National Health Insurance (JKN), through the Health Social Security Administration Agency (BPJS). The focus of this research is how on the quality of health services provided by a private hospital to BPJS participants. This is a qualitative research with a case study approach. This study aims to answer the questions about the quality of service at hospital X in Bogor City for BPJS participants and what efforts should be made to provide satisfaction to BPJS participants. Data collection was carried out by observation, documentation, and semi-structured interviews with ten BPJS participants and an expert in the field of public policy. The results of this study indicate that the service quality of hospital X in Bogor City that consists of tangible, reliability, responsiveness, assurance and empathy still needs to be improved to provide satisfaction to BPJS health participants.  
Faktor-Faktor Yang Mempengaruhi Kesejahteraan Psikologis Pada Ibu Rumah Tangga Di Tangerang Tahun 2023: Factors Affecting The Psychological Well-Being Of The Housewives in Tangerang 2023 Winarni, Lastri Mei; Arabela, Shakila; Pratiwi, Ayu; Kusumastuti, Nurry Ayuningtyas
Binawan Student Journal Vol. 6 No. 2 (2024)
Publisher : Direktorat Penelitian, Pengabdian Masyarakat, Dan Kerjasama Universitas Binawan (DPPMK Universitas Binawan)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54771/7xh6y661

Abstract

Kesejahteraan psikologis merupakan komponen penting untuk membantu mewujudkan sehat secara utuh bagi ibu rumah tangga. Ibu rumah tangga sering mengalami stress dan kecemasan dalam menjalankan perannya. Keluarga yang sehat diawali dari ibu yang sehat secara fisik, psikologis, dan sosial. Tujuan Penelitian ini adalah untuk mengetahui faktor-faktor yang berhubungan dengan kesejahteraan psikologis pada ibu rumah tangga di Tangerang Tahun 2023. Metode Penelitian yang digunakan adalah kuantitatif deskriptif dengan pendekatan cross-sectional. Lokasi penelitian di Desa Daon Kabupaten Tangerang. Waktu pengumpulan data sejak Mei-Agustus 2023. Populasi adalah ibu rumah tangga sejumlah 594 responden, teknik pengambilan sampel menggunakan teknik accidental sampling dengan jumlah sebanyak 145 responden. Instrumen menggunakan lembar kuesioner dengan jumlah 38 pertanyaan. Teknik analisis data menggunakan analisis univariat, bivariat dengan Chi Square dan multivariat dengan uji Regresi Logistik Berganda. Hasil Penelitian ditemukan bahwa  bahwa usia, pendapatan, pendidikan, dukungan suami dengan, paritas berhubungan dengan kesejahteraan psikologis ibu rumah tangga. Kesimpulan terdapat pengaruh usia, pendapatan, Pendidikan, dukungan suami dan paritas terhadap kesejahteraan psikologis pada ibu rumah tangga di Tangerang. Tenaga kesehatan dapat memperhatikan variabel usia, pendapatan, pendidikan, paritas dan dukungan suami dalam mengidentifikasi kesejahteraan psikologis, memberikan edukasi dan mendukung kesehatan mental ibu rumah tangga.
Pengaruh Konsentrasi Ekstrak Buah Belimbing Wuluh (Averrhoa bilimbi) sebagai Koagulan Alami terhadap Karakteristik Karet Klon PB 260 Achmad, Feerzet; Amelia, Devita; Pratiwi, Ayu; Wahyu Saputri, Laila; Deviany; Yuniarti, Reni; Suhartono; Suharto
Jurnal Teknik Kimia USU Vol. 11 No. 1 (2022): Jurnal Teknik Kimia USU
Publisher : Talenta Publisher (Universitas Sumatera Utara)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (282.308 KB) | DOI: 10.32734/jtk.v11i1.8418

Abstract

Averrhoa bilimbi is a plant rich in benefits, one of which as natural coagulant. The aim of this research is to increase the potential of Averrhoa bilimbi as an environmentally friendly natural coagulant for the coagulation of rubber clone PB 260. The concentrations of Averrhoa bilimbi used were 45%, 55%, 65%, 75% and 85%. The characteristics of the rubber tested were dry rubber content (DRC), initial plasticity (Po) and Plasticity Retention Index (PRI). Based on the results of this study, the optimum concentration of Averrhoa bilimbi is 85% for latex coagulation time of 11 minutes with 33% DRC, 41% Po and 97% PRI. The highest the concentration of Averrhoa bilimbi used, the faster the coagulation process occurred. 2% formic acid was used as a chemical coagulant for comparison. From the results of this study, it can be concluded that Averrhoa bilimbi can be used as a natural coagulant producing rubber characteristics equal in quality as the ones using formic acid as a chemical coagulant and meets Indonesian Rubber Standard SNI 06-1903-2000.
Co-Authors Abesha, Muhammad Bagas Adela Sapitri, Tania ADELIA, PUTRI Adi Setiawan Aeny, Nurul Agatha, Titania Puela Aisy, Syifaa’ur Rahmanil Alfackri, Rizal Alimuddin, Muhammad Ilham Alkhinaya, Imelzsa Alluthfiyah, Isfa Almas Alvaradis, Ach Amaliah, Salsabila Fathihah Amaliah Amanda, Selanita Auliya Amelia, Devita Andardinata, Ady Andi, Feri Arabela, Shakila Arbi, Mokhram Ari Arifin, Siti Rahma Ariyani, Amra Arum, Naiya Giska Fauzhia Sekar Asriati Asriati, Asriati Asti Dipayanti, Ni made Bintang Saputri, Tegar Catur Fatchu Ukhriyawati Chantika, Faradila Cintika, Sara Famelia Deviany Dini Anggraini, Dini Dwiputri, Aurra Amalia Eka Yusnaldi Elfita . Ervin Nora Susanti, Ervin Nora Feerzet Achmad Fitri, Nurwijaya Gandhi Sutjahjo Geryana Suantara, I Putu Ryan Gustina, Devi Hadi Pranoto Hajar, Qurban Hanyfania, Aulia Rahma Haratua Tiur Maria Silitonga Haryadi, Andri Hidayat, Mario I G.L. Oka I N.S. Sutarpa, I N.S. I Nyoman Sumerta Miwada Isfahani, Rizki Islamy, Sofyan Izzaturrahmah, Annis Joko Priyana Karantina, Wa Ode Yessi Kusumastuti, Nurry Ayuningtyas Kusumawardani, Anggilia Lasni Maryanah, Maryanah Masita, Masita Maylani, Jamiatun Melati Mentari Mentari, Mentari Merlina, Merlina Muharam, Muharam Mukhamad Saeful Mukti, Audy Desaela Junia Najwa, Ifa Aulia Nasoetion, Panisean Nasrudienullah, Muhammad Ikhsan Nawafilillah Nengsih, Resti Aulia Nova Mardiana, Nova Nurliza, Tiara Panca Dewi Purwati, Panca Panida, I Kadek Dwi Jendra Permata, Mastura Poernomo, Baby Prastiwi, Nurmalyta Dwi Pratiwi, Elsa Prita Dellia Puspita, Bella Putri, Hamida Ratnasari, Febi Reni Yuniarti Reskawati, Shindy Ainun Rina Puspita Sari Riris Aryawati Rizki Eka Putra, Rizki Eka Rohmanur Aziz, Rohmanur RR. Ella Evrita Hestiandari Santoso, Adjie Sapitri, Tania Adela Saputra, Muhammad Dio Sari, Desja Air Sari, Fariezta Sari, Indri Sari, Mira Permata Septimar, Zahrah Maulidia Sholihah, Ifah Niya Sari Singgih, Rahadi Pratomo Sri Langgeng Ratnasari Suci Rahayu SUHARTO Suhartono Sulaeman Sulaeman Tahir, Muhlis Ulpatami, Niken Wahyu Saputri, Laila Wardani, Dian Wiris Woro Wayan Sayang Yupardhi Wicaksono, Anggun Widayati Widayati Wijaya, Maruf Ajisaka Winarni, Lastri Mei Yuliana Yuliana yusyanah, yusyanah Ziliwu, Sandra Zuliani, Nopita