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All Journal Jurnal Ilmu Pangan dan Hasil Pertanian Pro Food SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Pertanian Agros Jurnal Pengabdian Magister Pendidikan IPA ABSYARA: Jurnal Pengabdian Pada Masyarakat IJECS: Indonesian Journal of Empowerment and Community Services Jurnal Pengabdian Perikanan Indonesia Sasambo Journal of Pharmacy Jurnal Kolaboratif Sains Jurnal Agro Dedikasi Masyarakat (JADM) Jurnal Pengabdian Masyarakat : Pemberdayaan, Inovasi dan Perubahan Jurnal Bakti Nusa Safari : Jurnal Pengabdian Masyarakat Indonesia Teknologi dan Industri Pertanian Indonesia Jurnal Teknologi dan Mutu Pangan Alamtana
Setyaning Pawestri
Universitas Mataram
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Extension in Banana Flour Production as an Effort to Diversify Banana-Based Products in Pakuan Village Pawestri, Setyaning; Siska Cicilia; Ahmad Alamsyah; Dody Handito; Mutia Nur Kholisah; Sari Oktaviana; Eka Partiwi
Jurnal Pengabdian Magister Pendidikan IPA Vol 7 No 4 (2024): Oktober-Desember 2024
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v7i4.9616

Abstract

Pakuan Village, located in Narmada District, boasts an impressive annual banana production of up to 1.62 tons per hectare. Despite this high potential for banana yields, the development of banana-based products remains limited to banana chips and sale pisang. One significant challenge MSMEs face in Pakuan Village is the lack of applied food production technology. To address this issue, an initiative has been launched to diversify products by transforming unripe Mas Bali bananas into banana flour. This effort aims to add value to banana products while fostering creativity among MSMEs and enhancing their income through banana-based processed goods. Participants were provided with knowledge about the nutritional benefits of bananas and the proper methods for making and storing banana flour. The attendees included members of the Family Welfare and Empowerment (PKK) and the Pokdarwis (Tourism Awareness Group) of Pakuan. It is hoped that the innovation of processed banana flour from unripe Mas Bali bananas will contribute to developing businesses based on local commodities and create opportunities for market penetration.
Pelatihan Strategi Content Marketing untuk Meningkatkan Daya Saing UMKM di Desa Montong Gamang, Lombok Barat Pawestri, Setyaning; Baiq Ananda Nurhaliza; Ditayara Seftiyani; Lalu Ami Osalan; Neva Ayuliani; Nurmahraini; Rafidi Nasyuro; Sandi Lorian Rubay; Saripah Aminah
Jurnal Pengabdian Magister Pendidikan IPA Vol 7 No 4 (2024): Oktober-Desember 2024
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v7i4.9923

Abstract

As technology and digitalization advance, online marketing has become a crucial strategy for enhancing the competitiveness of Micro, Small, and Medium Enterprises (MSMEs), including those in Montong Gamang Village, West Lombok, West Nusa Tenggara Province. To address this, a content marketing training session was held on January 18, 2024, aimed at equipping MSME owners with the skills to utlizie content-based marketing for promoting their handcrafted products. The training emphasized the importance of creating relevant and engaging content to build sustainable customer relationships and improve brand awareness. It also distinguished between digital marketing and content marketing, while introducing platforms like TikTok to expand market reach and drive product sales. Conducted by the Real Work Study (KKN) team from Universitas Mataram, with lecturer serving as resource person, the event fostered active participation through discussions and Q&A sessions, enhancing participants' understanding of storytelling in marketing to create better content. The training was well-received, with high enthusiasm from MSME owners, who are now eager to apply online marketing strategies. Evaluation results showed a significant improvement in their grasp of content marketing concepts. To ensure long-term success, follow-up activities are recommended, including continuous mentoring, content calendar creation, advanced digital marketing training, collaborations with influencers, and the development of e-commerce platforms. Ultimately, the training aims to positively impact the local economy and improve the quality of life in Montong Gamang Village, helping MSMEs become more competitive in the digital marketplace.
Rapid Detection of HDC Gene in Enterobacter aerogenes from Fish Products Using In Silico PCR for Food Safety and Allergy Risk Assessment: Deteksi Cepat Gen HDC pada Enterobacter aerogenes dari Produk Perikanan Menggunakan In Silico PCR untuk Penilaian Keamanan Pangan dan Risiko Alergi Perdhana, Firman Fajar; Febriandito, Muhammad ‘Aidil; Pawestri, Setyaning; Pertiwi, Made Gendis Putri; Ariyana, Mutia Devi; Unsunnidhal, Lalu; Anggraini, Ines Marisya Dwi; Zuhdia, Lulu Diani
Jurnal Kolaboratif Sains Vol. 8 No. 3: Maret 2025
Publisher : Universitas Muhammadiyah Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56338/jks.v8i3.7038

Abstract

Histamine poisoning is a significant food safety concern associated with fish and fishery products. Enterobacter aerogenes is one of the histamine-producing bacteria capable of converting L-histidine into histamine through the histidine decarboxylase (HDC) enzyme. The accumulation of histamine in fish and fishery products can lead to allergic reactions and foodborne illnesses, highlighting the need for rapid detection methods. This study aimed to design and optimize primers targeting the HDC gene in E. aerogenes and validate their specificity using in silico PCR. The HDC gene sequence was retrieved from the NCBI GenBank database, and primers were designed using Primer3Plus software. The in silico PCR analysis was performed to assess the specificity of the primers against the genome of E. aerogenes and other histamine-producing bacteria species. The optimized Primer Pair 1 successfully amplified a 230 bp target region, showing high specificity for E. aerogenes in product size and annealing position with no cross-reactivity to other histamine-producing bacteria species. These findings demonstrate the potential of in silico PCR as a rapid and cost-effective screening tool for detecting histamine-producing bacteria in fish and fishery products. However, further in vitro validation is required to confirm the applicability of these primers in real-world food safety and allergy risk assessments.
TEKNIK ENKAPSULASI ANTIOKSIDAN MELALUI PENGERINGAN SEMPROT Pawestri, Setyaning; Syahbanu, Fathma
Agros Journal of Agriculture Science Vol 26, No 1 (2024): Januari
Publisher : Fakultas Pertanian, Universitas Janabadra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37159/jpa.v26i1.3917

Abstract

Most widely consumed agriculture products worldwide are vegetable and fruit-based products rich in bioactive compounds such as vitamins, polyphenols, and other antioxidants. These molecules are susceptible to oxidation and degradation during food processing, especially when exposed to heat. This review discusses the effects of encapsulation using spray drying on bioactive compounds and how encapsulation technology can be utilized to protect and optimize the functional properties of bioactive. Encapsulation can also aid the creation of desirable sensory attributes (e.g., aroma, texture, colour, and taste), thus playing an essential role in developing novel foods and beverages. Encapsulation has successfully preserved encapsulated bioactive compounds from external conditions while aiding the controlled release of transported active compounds. Among the various variations and applications of encapsulation, microencapsulation and nanoencapsulation of food bioactive is the main focus of this review, which discusses the principles related to technological developments as well as current applications so that the protective effects and bioavailability of bioactive components in food systems can be fulfilled. This manuscript review was conducted using the narrative literature review method. Keywords: antioxidant, bioactive compound, encapsulation, spray drying INTISARIProduk agrikultur yang paling banyak dikonsumsi di seluruh dunia adalah produk berbasis sayuran dan buah-buahan yang kaya akan senyawa bioaktif seperti vitamin, polifenol, dan antioksidan. Molekul-molekul ini sangat rentan terhadap oksidasi dan degradasi selama pemrosesan makanan, terutama akibat paparan suhu. Ulasan ini membahas efek enkapsulasi dengan pengeringan semprot pada senyawa bioaktif dan bagaimana teknologi enkapsulasi digunakan untuk melindungi dan mengoptimalkan sifat fungsional bioaktif makanan. Enkapsulasi juga dapat membantu menghasilkan atribut sensorik yang diinginkan (misalnya, aroma, tekstur, warna, dan rasa), sehingga memainkan peran penting dalam pengembangan produk baru. Enkapsulasi telah terbukti berhasil sebagai proses yang efektif untuk melindungi senyawa bioaktif yang dienkapsulasi dari kondisi eksternal, sekaligus membantu pelepasan terkontrol dari senyawa aktif yang diangkut. Di antara berbagai variasi dan aplikasi enkapsulasi, mikroenkapsuliasi dan nanoenkapsulasi bioaktif dari makanan adalah fokus utama dari ulasan ini yang membahas prinsip-prinsip terkait perkembangan teknologi serta aplikasi saat ini sehingga  efek perlindungan dan  bioavailabilitas dari komponen bioaktif dalam sistem pangan dapat terpenuhi. Ulasan naskah ini dilakukan dengan menggunakan metode literature review narrative. Kata Kunci: antioksidan, enkapsulasi, komponen bioaktif, pengeringan semprot
Pengaruh Proporsi Tepung Komposit dan Konsentrasi Karagenan Terhadap Mutu Kimia, Fisik dan Organoleptik Roti Tawar Rendah Gluten Putri, Sasi Fhatmayani; Widyastuti, Sri; Amaro, Moegiratul; Rasyda, Riezka Zuhriatika; Pawestri, Setyaning; Unsunnidhal, Lalu
Pro Food Vol. 11 No. 1 (2025): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v11i1.502

Abstract

Roti tawar secara umum berbahan dasar tepung terigu yang kaya akan gluten. Gluten dapat menjadi penyebab penyakit celiac disease dan autoimun, sehingga diperlukan substitusi tepung terigu dalam pembuatan roti tawar. Substitusi terigu dapat dibantu dengan penggunaan bread improver seperti karagenan. Penelitian ini bertujuan untuk mengetahui pengaruh proporsi tepung komposit (terigu, sorgum dan maizena) dan konsentrasi karagenan terhadap mutu kimia, fisik dan organoleptik roti tawar rendah gluten. Metode penelitian menggunakan Rancangan Acak Lengkap dua faktor, yaitu proporsi tepung komposit terigu:sorgum:maizena (50:25:25, 40:30:30, 30:35:35) dan konsentrasi karagenan (0,2%, 0,4%). Hasil penelitian menunjukkan bahwa perlakuan proporsi tepung terigu:sorgum:maizena berpengaruh signifikan terhadap kadar abu, kadar serat kasar, daya kembang, elastisitas, aroma, rasa, warna crust, dan tekstur roti, sedangkan konsentrasi karagenan berpengaruh signifikan terhadap kadar serat kasar, warna crust, warna crumb, dan tektstur roti. Interaksi kedua faktor juga berpengaruh signfikan terhadap warna crumb dan tekstur roti tawar yang dihasilkan. Perlakuan proporsi tepung 30:35:35 dengan konsentrasi karagenan 0,2% adalah perlakuan yang paling disarankan untuk mengurangi penggunaan tepung terigu karena menghasilkan mutu organoleptik yang paling disukai panelis, dengan kadar air 25,21%, kadar abu 2,12%, kadar serat 7,14%, daya kembang 45,16%, elastisitas 64,95%, pori-pori yang kecil dan seragam 10,70-14,19 µm, dan waktu staling 48 jam, dengan karakteristik agak beraroma asam, tidak berasa asam, warna crust coklat muda, warna crumb putih kekuningan, dan tekstur agak lembut.
POTENSI DAN KUALITAS PINDANG IKAN TONGKOL (Euthynnus affinis) DI BANGKO-BANGKO, SEKOTONG : ANALISIS PROSES PENGOLAHAN, SANITASI DAN KEAMANAN Lumbessy, Salnida Yuniarti; Idayanti, Fitri; Pawestri, Setyaning; Fajar Perdhana, Firman
Jurnal Pengabdian Perikanan Indonesia Vol 5 No 2 (2025): Jurnal Pengabdian Perikanan Indonesia
Publisher : Program Studi Budidaya Perairan Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppi.v5i2.6656

Abstract

Ikan Tongkol (Euthynnus affinis) merupakan salah satu jenis ikan yang memiliki potensi tinggi dalam industri perikanan khususnya di indonesia karena kandungan nutrisi dan ketersediannya. Di Sekotong, Bangko-Bangko, Ikan tongkol biasa diolah menjadi pindang ikan tongkol untuk memperpanjang masa simpan ikan serta meningkatkan nilai jual ikan. Pada penelitian ini akan dibahas terkait proses produksi, pemilihan bahan baku dan sanitasi pada pengolahan pindang ikan tongkol di wilayah Bangko-Bangko, Sekotong dilakukan. Metode yang digunakan pada kegiatan ini adalah studi literatur, observasi dan wawancara. Hasil dari kegiatan ini menunjukkan bahwa proses produksi pindang ikan tongkol memiliki tahapan diantaranya adalah pemilihan bahan baku, pembersihan, pengemasan, penggaraman, perebusan, dan penyimpanan. Lokasi produksi masih kurang memenuhi standar karena berada dekat dengan payau. Sanitasi proses pengolahan, pekerja dan alat masih harus diperhatikan seperti penggunaan sabun pembersih untuk alat yang akan dibersihkan. Perlu dilakukannya sosialisasi atau pelatihan teknik penanganan bahan pangan yang benar.Selain itu, perlu dilakukannya inovasi pengemasan untuk dapat meningkatkan masa simpan pindang tongkol seperti penggunaan plastik PE atau kemasan kedap udara. Namun, kendala biaya juga menjadi bahan pertimbangan
PROSES PENGOLAHAN IKAN TERI (Stolephorus sp.) SECARA TRADISIONAL SEBAGAI POTENSI BESAR PANGAN LOKAL DESA SUGIAN, KEC. SAMBELIA, KAB. LOMBOK TIMUR, NUSA TENGGARA BARAT Lumbessy, Salnida Yuniarti; Hijayanti, Yatmi; Pawestri, Setyaning; Fajar Perdhana, Firman
Jurnal Pengabdian Perikanan Indonesia Vol 5 No 2 (2025): Jurnal Pengabdian Perikanan Indonesia
Publisher : Program Studi Budidaya Perairan Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppi.v5i2.7526

Abstract

Pengolahan ikan teri (Stolephorus sp.) di Desa Sugian, Lombok Timur, yang memiliki potensi besar dalam sektor perikanan. Masyarakat setempat menggunakan dua metode pengasinan, yaitu pengasinan basah dan kering, serta mengeringkan ikan teri secara tradisional dengan sinar matahari. Proses pengeringan ini memiliki risiko cemaran karena kurangnya fasilitas pengering yang higienis. Pemasaran ikan teri masih terbatas pada pasar lokal. Tujuan penelitian ini adalah untuk mengeksplorasi teknik pengolahan ikan teri yang dilakukan masyarakat, mengidentifikasi tantangan yang dihadapi, serta memberikan rekomendasi untuk meningkatkan nilai ekonomi dan diversifikasi produk ikan teri guna memperluas pasar. Metode yang digunakan pada penelitian ini adalah metode kualitatif yaitu dengan menggunakan metode observasi dan wawancara. Hasil kegiatan pengabdian ini menunjukkan bahwa ikan teri merupakan salah satu komoditas menjanjikan yang ada di wilayah pesisir desa Sugian apabila mampu dikelola dengan baik dan mendapatkan kesempatan untuk pelatihan pengolahan poduk guna memberikan diversifikasi produk baru untuk pemanfaatan pangan lokal
Enhancing the Global Competitiveness of Lombok Tourism Polytechnic Students through Basic Mandarin Training Pawestri, Setyaning; Apgrianto, Kurniawan; Melani, Boniesta Zulandha; Herayana, Desi; Suryaningsih, Hartati; Naufal Nanda Fiandra
Jurnal Pengabdian Magister Pendidikan IPA Vol 8 No 2 (2025): April-Juni 2025
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v8i2.11656

Abstract

Basic Mandarin Training for Tourism for Lombok Tourism Polytechnic students was held on Tuesday, May 6, 2025. This community service program, organized by University of Mataram's Language Academic Support Unit, aimed to introduce Mandarin to students. Participants were students who would be undertaking internships in the hotel industry in Taiwan. The training consisted of two stages: program socialization and the training sessions themselves. The material provided covered Mandarin phonetic basics, Hanzi character writing, and simulation-based conversation practice. Participants learned through role-playing activities in tourism scenarios, such as hotel room bookings and restaurant services. Despite the program's limited duration, participants showed high enthusiasm and actively participated. They were also introduced to using the Pleco application as a tool to support independent learning. Evaluation results indicated that this program was quite effective in providing a basic understanding of Mandarin for Lombok Tourism Polytechnic students, though independent practice in pronunciation is highly needed. Therefore, after the training, participants were advised to integrate applications and AI to support their self-study efforts. With improved Mandarin skills, students are expected to compete in the global tourism industry and provide higher-quality services to Chinese tourists.
Pemberdayaan UMKM Bale Mpaq melalui Sosialisasi Pengelolaan Limbah Perikanan Menuju Zero Waste Pawestri, Setyaning; Zuhriatika Rasyda, Riezka; Fajar Perdhana, Firman; Nofrida, Rini; Devi Ariyana, Mutia; Rahayu, Novia; Marisya Dwi Anggraini, Ines; Murad; Vrisco Harjanto; Putri Sulhana El Fiesha Balqis; Iqlima Khaerunnisa
Jurnal Pengabdian Magister Pendidikan IPA Vol 8 No 2 (2025): April-Juni 2025
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v8i2.11664

Abstract

The global challenge of zero waste is paramount for optimizing resource use and curbing environmental pollution, aligning directly with the Sustainable Development Goals (SDGs). This concept holds particular significance within the food processing industry. Bale Mpaq, a small-scale fish processing enterprise, has demonstrated commitment to waste reduction by repurposing fish bones into fish sticks. Despite these efforts, fish waste still accounts for 30–40% of their production, presenting a substantial environmental concern if not properly addressed. In response, a community service program was initiated to bolster the expertise of Bale Mpaq's participants in sustainable fish waste management. The program will deliver comprehensive outreach and practical training, enabling participants to identify waste sources, understand their environmental ramifications, explore avenues for material recovery, and implement appropriate waste management methodologies. This initiative is designed to not only minimize environmental harm but also to elevate the quality and market competitiveness of products from small businesses. Furthermore, it will foster the development of novel, value-added products from fish waste, thereby generating new income streams and increasing productivity for Bale Mpaq.
Kajian Literatur : Senyawa Volatil Pembentuk Flavor Terasi: Literature Review : Volatile Compounds Forming Terasi Flavor Setyaning Pawestri; Made Gendis Putri Pertiwi; Firman Fajar Perdhana
Jurnal Kolaboratif Sains Vol. 8 No. 6: Juni 2025
Publisher : Universitas Muhammadiyah Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56338/jks.v8i6.7737

Abstract

Terasi merupakan produk fermentasi tradisional berbahan dasar udang yang memiliki peran penting dalam kuliner Indonesia, terutama sebagai penyedap dengan cita rasa dan aroma khas. Ciri utama dari flavor terasi terbentuk melalui fermentasi spontan yang melibatkan aktivitas mikroorganisme halofilik dan enzim yang memecah protein dan lipid menjadi senyawa volatil. Senyawa-senyawa ini, seperti alkohol, aldehida, keton, ester, asam organik, senyawa sulfur, dan nitrogen, memberikan aroma kompleks dan karakteristik yang khas pada terasi. Proses pembentukan senyawa volatil ini sangat dipengaruhi oleh berbagai faktor eksternal, seperti jenis bahan baku, kadar garam, suhu, kelembaban, dan lama fermentasi. Perbedaan waktu fermentasi, yang bervariasi antara beberapa minggu hingga beberapa tahun di berbagai negara, turut menentukan komposisi dan intensitas senyawa volatil yang terbentuk. Senyawa sulfur dan aldehida umumnya bertanggung jawab atas aroma tajam dan menyengat, sedangkan ester dan keton menyumbang aroma yang lebih lembut dan kompleks. Pemahaman terhadap jalur biokimia dan interaksi mikroorganisme selama fermentasi menjadi krusial dalam mengontrol dan mengoptimalkan pembentukan flavor khas terasi. Ulasan ini disusun menggunakan metode literature review naratif, dengan menekankan pada peran senyawa volatil dalam pembentukan flavor dan biogenesis senyawa volatil terasi.
Co-Authors -, Sulaemah Adelia Riezka Rahim Afni, Nur' Agriananta Fahmi Hidayat Ahmad Alamsyah Ahmad, Haslina Alamsyah Amaliah, Wenny Amaliyah, Wenny Amaro, Moegiratul Amuddin Anggraini, Ines Marisya Dwi Ansar Ansar Antariksana Bachmida, Elya Antesty, Sella Apgrianto, Kurniawan Arrum Fitrianingsih Attar Riza Maulana Baiq Ananda Nurhaliza Baiq Rien Handayani, Baiq Rien Bin Wan Ishak, Wan Rosli Boniesta Zulandha Melani Cicilia, Siska Dedy Kurnianto Devi Ariyana, Mutia Dewi, Endang Purnama Diah Ajeng Setiawati Diah Ajeng Setiawati, Diah Ajeng Dinanta Utama, Qabul Ditayara Seftiyani Dody Handito Dody Handito, Dody Eka Partiwi Eko Basuki Eko Basuki, Eko Elmia Kharisma Arsyi Elya Antariksana Bachmida Elya Antariksana Bachmida Endang Purnama Dewi Endang Purnama Dewi Endang Purnama Dewi Evi Ariani Sutomo Fakhrul Irfan Khalil Fakhrul Irfan Khalil Fathma Syahbanu Febriandito, Muhammad ‘Aidil Firman Fajar Perdana Firman Fajar Perdhana Fuad Sauqi Isnain Fuadi, Mi’raj Gagasage Nanaluih De Side Guyup Mahardhian Dwi Putra Hary Kurniawan Hasbi, Nurmi - Haslina Ahmad Herayana, Desi Hijayanti, Yatmi Husnul Khotimah I Kadek Widi Widiastawan I Wayan Sweca Yasa I Wayan Sweca Yasa, I Wayan Idayanti, Fitri Ince Siti Wardatulatifah S Ingka Wira Yuda Iqlima Khaerunnisa Isnaini Puspitasari Joko Sumarsono Joko Sumarsono Kholisah, Mutia Nur Kusuma Nurrohman, Reza Lalu Ami Osalan Lingga Gita Dwikasari Lingga Gita Dwikasari Lingga Gita Dwikasari, Lingga Gita Lumbessy, Salnida Yuniarti M. Azhar Mustafid M. Azhar Mustafid Made Gendis Putri Pertiwi Made Gendis Putri Pertiwi Mardiana Mardiana Marisya Dwi Anggraini, Ines Mi'raj Fuadi Miftahul Rizkia M. Mi’raj Fuadi Mi’raj Fuadi Murad Murad Murad Mutia Devi Ariyana, Mutia Devi Mutia Nur Kholisah Naufal Nanda Fiandra Neva Ayuliani Ni Luh Vidya Wulandhari Novia Rahayu Nur Afni Nur Afni Nur Hamizah Abdul Ghani Nurmahraini Oki Saputra OKI SAPUTRA Oktaviana, Sari Partiwi, Eka Pertiwi, Made Gendis Putri Puspitasari, Isnaini Putri Pertiwi, Made Gendis Putri Sulhana El Fiesha Balqis Putri, Sasi Fhatmayani Qabul Dinanta Utama Qotrin Mujahidah Rafidi Nasyuro Rahmat Sabani Rahmat Sabani Rahmat Sabani Rasyd, Riezka Zuhriatika Rasyda, Riezka Zuhriatika Renita Wijayanti Revata Anwar Reza Kusuma Nurrohman Riezka Zuhriatika Rasyda Riezka Zuhriatika Rasyda Rini Nofrida Rini Nofrida Rini Nofrida Roja, Nabillah Rosnah Shamsudin Rosyunita Rucitra Widyasari Rujiatul Azmi S., Ince Siti Wardatullatifah Safira Safira Samsul Anam, Samsul Sandi Lorian Rubay Sandralina, Mika Sari Oktaviana Sari, Ira Musfita Saripah Aminah Satrijo Saloko Satrijo Saloko Sauqi Isnain, Fuad Sella Antesty Sella Antesty Sicilia, Siska Siska Cicilia Siska Cicilia Solekhah, Siti Imroatus Sri Widyastuti Sukmawaty Sukmawaty Sukmawaty Sukmawaty, Sukmawaty Sulaemah Sulaemah Surya Abdul Muttalib, Surya Surya Ananda Firmansyah Suryaningsih, Hartati Syahidawati, Ahsanatun Syamsiar, Syamsiar Tina Sonia Tri Isti Rahayu Tri Isti Rahayu, Tri Isti Trisnayanti, Sri Unsunnidhal, Lalu Vrisco Harjanto Wahyudi Wahyudi Wan Rosli Bin Wan Ishak Wardatullatifah , Ince Siti Wardatullatifah S., Ince Siti Wenny Amaliah Wiharyani Werdiningsih Wiharyani Werdiningsih Winda Yuli Alfina Yasa, I Wayan Sweca Yeni Sulastri Yesica Marcelina Romauli Sinaga Yesica Marcelina Romauli Sinaga Yogi Saputra Yuhendra AP Yuhendra AP Zainuri Zanariah Mohd Dom Zuhdia, Lulu Diani Zuhdiyah Matienatul Iemaaniah Zuhriatika Rasyda, Riezka