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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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Kajian Senyawa Tiramin dalam produk Olahan: Kajian Literatur Pawestri, Setyaning; Syahbanu, Fathma
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 16, No 1 (2024): Vol. (16) No. 1, April 2024
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v16i1.31391

Abstract

Recently, food safety issues can be affected by several bioactive compounds such as biogenic amines that can be specifically found in fermented foods due to bacterial decarboxylation of some amino acids by fermentation or spoilage bacteria. Tiramin is a biogenic amine produced through decarboxylation of the amino acid tyrosine in animals, plants and microorganisms. Tiramin can cause adverse health effects, such as histamine and tyramine poisoning, histamine and tyraminentolerance, or hypertensive crisis caused by the interaction between tyramine and monoamine oxidase inhibitor drugs. Tiramin is often found in fermented, aged, preserved, and spoiled foods where microbes with decarboxylase enzymes convert the amino acid tyrosine to tyramine. Therefore, information related to rapid and sensitive determination methods for tyramine in various types of food is urgently needed to properly monitor and control the safety of food products. The development of modern technology in food storage (e.g., temperature and pH, packaging) can decrease tyrosine decarboxylase activity and reduce tyramine levels in modern foods. The aim of this article was to review the study of tyramine compounds contained in food products, such as tyramine compounds, issues related to tyramine, the mechanism of action of tyramine in the human body, pathophysiology, clinical significance, pharmacology of tyramine, the toxicity of tyramine, methods commonly used to detect the presence of tyramine compounds, and the methods that can be performed to reduce tyramine levels in food products to tolerable limits according to applicable regulations. This article review was conducted using the narrative literature review method.
POTENSI DAN KUALITAS PINDANG IKAN TONGKOL (Euthynnus affinis) DI BANGKO-BANGKO, SEKOTONG : ANALISIS PROSES PENGOLAHAN, SANITASI DAN KEAMANAN Idayanti, Fitri; Pawestri, Setyaning; Fajar Perdhana, Firman; Lumbessy, Salnida Yuniarti
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 Hijayanti, Yatmi; Pawestri, Setyaning; Fajar Perdhana, Firman; Lumbessy, Salnida Yuniarti
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
Pemberdayaan Ekonomi Masyarakat Desa Kertasari, Kepulauan Sumbawa Besar melalui Pengembangan Produk Pangan Berbasis Rumput Laut Pawestri, Setyaning; Anam, Samsul; Sandralina, Mika; Mardiana, Mardiana; Wahyudi, Wahyudi
Jurnal Pengabdian Masyarakat: Pemberdayaan, Inovasi dan Perubahan Vol 4, No 6 (2024): JPM: Pemberdayaan, Inovasi dan Perubahan
Publisher : Penerbit Widina, Widina Media Utama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59818/jpm.v4i6.1014

Abstract

The Quality Family Planning Program (KB Berkualitas) launched by BKKBN aims to improve family life quality with a focus on maternal and child health and reducing stunting. In West Sumbawa, although the Family Development Index (iBangga) is the highest in NTB, economic independence remains a challenge. Labuhan Kertasari Village has significant potential for economic empowerment through the development of seaweed-based food products. However, low selling prices and limited processing remain key issues. To address this, a training workshop titled “Developing Seaweed into Marketable Food Products” was held on October 23, 2024. The goal was to improve community economic welfare by transforming seaweed into high-value food products. The training targeted UMKM entrepreneurs, GenRe youth, and UPPKA group. Participants were taught how to process Kappaphycus alvarezii seaweed into brownies. The training showed high enthusiasm from participants, who actively engaged in discussions and hands-on practice. This initiative motivated participants to explore creative ways to process seaweed. It is hoped that this innovation will enhance local economic independence, increase nutritional consumption, and contribute to reducing stunting, ultimately improving the quality of life for families in Labuhan Kertasari.ABSTRAKProgram Keluarga Berencana Berkualitas (KB Berkualitas) yang diluncurkan oleh BKKBN bertujuan meningkatkan kualitas hidup keluarga dengan fokus pada kesehatan ibu dan anak serta penurunan angka stunting. Di Kabupaten Sumbawa Barat, meskipun capaian Indeks Pembangunan Keluarga (iBangga) tertinggi di NTB, dimensi kemandirian ekonomi masih perlu perhatian. Desa Labuhan Kertasari memiliki potensi besar untuk pemberdayaan ekonomi melalui pengembangan produk pangan berbasis rumput laut. Namun, rendahnya harga jual dan minimnya pengolahan rumput laut menjadi tantangan. Oleh karena itu, kegiatan pelatihan “Potensi Pengembangan Rumput Laut menjadi Produk Berdaya Jual” diselenggarakan pada 23 Oktober 2024. Pelatihan ini bertujuan meningkatkan kesejahteraan ekonomi masyarakat melalui pengolahan rumput laut menjadi produk pangan bernilai jual tinggi. Target peserta adalah pelaku UMKM, remaja anggota GenRe, dan kelompok UPPKA binaan BKKBN Provinsi NTB. Dalam pelatihan ini, peserta belajar mengolah rumput laut jenis Kappaphycus alvarezii menjadi brownies. Hasil pelatihan menunjukkan antusiasme tinggi peserta yang aktif dalam sesi tanya jawab dan praktik. Kegiatan ini berhasil memotivasi peserta untuk berinovasi dalam mengolah rumput laut. Diharapkan, semakin banyak produk olahan berbasis rumput laut yang dapat meningkatkan ekonomi lokal, mendorong konsumsi bergizi, serta berkontribusi pada penurunan angka stunting dan peningkatan kualitas hidup keluarga di Desa Kertasari.
Sosialisasi Manfaat Pelabelan untuk Meningkatkan Nilai Tambah Produk Pangan Lokal kepada Kelompok Wanita Nelayan di Desa Bintaro, Nusa Tenggara Barat Nur Afni; Lingga Gita Dwikasari; Setyaning Pawestri; Riezka Zuhriatika Rasyda; Siska Cicilia; Sulaemah Sulaemah
SAFARI :Jurnal Pengabdian Masyarakat Indonesia Vol. 6 No. 1 (2026): Januari: SAFARI: Jurnal Pengabdian Masyarakat Indonesia
Publisher : BADAN PENERBIT STIEPARI PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/safari.v6i1.3523

Abstract

Food labeling that complies with regulatory requirements plays an important role in increasing consumer trust, expanding market access, and enhancing the selling value of MSME products. This community service activity aims to disseminate information on the regulations governing processed and fresh food labeling, as well as to facilitate understanding of packaging particularly labeling among MSME actors, specifically women fisher groups in Bintaro Subdistrict, Ampenan District, Mataram City, West Nusa Tenggara. This area is characterized by high urban population density and dynamic MSME-based economic activities, making the implementation of proper labeling practices highly necessary. The program consisted of three stages: preparation, implementation, and evaluation, conducted on June 2, 2025, from 08:30 to 12:00 WITA in Bintaro Subdistrict. The results of this activity showed an improvement in MSME actors’ understanding of the mandatory elements in food labels when designing fish-based processed product labels in accordance with BPOM regulations, ensuring compliance with food safety, quality, and legality standards based on applicable Indonesian laws.
PELATIHAN PEMBUATAN BAKSO IKAN CAKALANG DI BINTARO AMPENAN SEBAGAI SALAH SATU ALTERNATIF PANGAN PENCEGAH STUNTING Cicilia, Siska; Alamsyah, Ahmad; Pawestri, Setyaning; Afni, Nur; Rasyda, Riezka Zuhriatika; -, Sulaemah; Roja, Nabillah
Jurnal Agro Dedikasi Masyarakat (JADM) Vol 6, No 2 (2025)
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jadm.v6i2.34763

Abstract

Masalah utama gizi yang menjadi perhatian pemerintah adalah stunting. Masalah gizi tersebut jika tidak ditangani dengan serius akan mempengaruhi  kualitas generasi penerus dan kesehatan masyarakat secara keseluruhan. Pencegahan stunting dapat dilakukan dengan memberikan makanan tambahan berbasis bahan makanan lokal berupa sumber protein (hewani dan nabati). Bahan makanan yang dapat dijadikan alternatif pencegahan stunting adalah ikan. Salah satu daerah di NTB yang menjadi daerah penghasil ikan adalah Bintoro Kecamatan Ampenan. Daerah ini memiliki potensi perikanan mulai dari simber daya alam, sumber daya manusia, dan sumber daya penunjang. Kelompok nelayan di Bintaro menjual hasil tangkapan dalam bentuk segar atau diolah menjadi produk yang sederhana seperti ikan bakar dan ikan pindang. Alternatif olahan ikan yang bisa dikenalkan ke kelompok nelayan dan masyarakat sekitar adalah bakso. Kegiatan pengabdian ini dilakukan dengan memberikan pelatihan pembuatan bakso ikan kepada kelompok nelayan dan masyarakat sekitar Bintaro. Pelatihan olahan ikan melibatkan ibu-ibu nelayan. Proses pembuatan bakso ikan hampir sama dengan bakso sapi atau ayam tetapi terdapat reformulasi bahan tambahan lainnya. Kegiatan berjalan dengan baik dimana peserta sangat antusias mengikuti pelatihan. Evaluasi pelatihan dilakukan untuk mengetahui efektifitas kegiatan ini dan menunjukkan semua peserta mampu memahami langkah-langkah pembuatan bakso ikan.
Community Empowerment via Online English Education: The Case of 1Jam1000Mimpi Pawestri, Setyaning; Trisnayanti, Sri
Jurnal Pengabdian Magister Pendidikan IPA Vol 8 No 4 (2025): Oktober-Desember 2025
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v8i4.13723

Abstract

The purpose of this community service program is to improve English proficiency among Indonesians through the online community empowerment platform 1Jam1000Mimpi (SJSM). Established by LPDP alumni and awardees in June 2020, the program was created in response to Indonesia’s low English proficiency index, which remains in the low proficiency category. The implementation was carried out online through several stages: (1) recruiting participants via administrative selection, placement tests, and interviews; (2) recruiting volunteers as tutors and organizing committee members; (3) class placement based on proficiency levels (Basic, Intermediate, Advanced) and program types (General English, Conversation, and Exam Preparation); (4) conducting a 12‑week learning program using lectures, discussions, case-based learning, and practice sessions; and (5) final evaluation through participant feedback collected via Google Forms. The results show that within three years, up to mid‑2023, SJSM successfully organized six batches involving more than 1,500 participants and 450 volunteer tutors from across Indonesia. The program has provided inclusive access to English learning, enhanced participants’ motivation, and strengthened networks of educational volunteers.
Enhancing Community Empowerment with Digital Marketing for Social Forestry Enterprises in West Nusa Tenggara Pawestri, Setyaning; Nofrida, Rini; Dewi, Endang Purnama; Fuadi, Mi’raj; Mustafid, M. Azhar; Antesty, Sella
Jurnal Pengabdian Magister Pendidikan IPA Vol 8 No 4 (2025): Oktober-Desember 2025
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v8i4.13790

Abstract

The training on Strategi Peningkatan Pemasaran Produk KUPS melalui Digital Marketing was conducted at Hotel Aruna Senggigi, West Lombok Regency, on May 20, 2025, with the participation of social forestry groups (KUPS), forestry extension officers, and local stakeholders. The program aimed to strengthen the capacity of KUPS in adapting to digital markets. Participants gained a clearer understanding of the distinctions between selling, marketing, and branding, while also being introduced to current e-commerce trends in Indonesia, including Shopee, Tokopedia, and TikTok Shop. Qualitative evaluation revealed increased confidence, enthusiasm, and readiness to experiment with digital platforms, despite challenges such as limited internet access and digital literacy. The training demonstrated that digital marketing is not only a technical skill but also a pathway toward independence, competitiveness, and sustainability for social forestry enterprises.
Analisis Antioksidan dan Mutu Organoleptik Snack Bar dari Kacang Gude dan Ubi Jalar Kuning: Antioxidant Analysis and Organoleptic Quality of Snack Bars From Pigeon Pea and Yellow Sweet Potato Khotimah, Husnul; Dwikasari, Lingga Gita; Basuki, Eko; Cicilia, Siska; Rasyda, Riezka Zuhriatika; Saloko, Satrijo; Handito, Dody; Pawestri, Setyaning
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 2 (2026): JTMP: Jurnal Teknologi dan Mutu Pangan: In Press
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i2.5360

Abstract

Snack bars were an easy‑to‑consume foods shaped like bars. Snack bars that circulated in the market at that time largely used imported raw materials and highlighted their value as sources of carbohydrates, protein, and fiber. But, snack bars as antioxidant sources had not existed up to that point. Local ingredients such as pigeon pea and sweet potato were used as alternative substitutes for imported ingredients due to their high antioxidant potential. This study aimed to determine the rasio effect of pigeon pea and sweet potato on the antioxidant activity and organoleptics of snack bars. The parameters tested were antioxidant activity, total phenolic content, and organoleptics (color, aroma, texture, and taste), assessed using scoring and hedonic methods. The results showed the best treatment  was the snack bar with 60% pigeon pea and 40% sweet potato ratio, which resulted 78.225% antioxidant activity, 11.063 total phenol content, a balanced distribution of black and yellow colors, a slightly beany aroma, a slightly crunchy texture, and a neutral taste.
Strategi Pemasaran Produk KUPS Melalui Pemasaran Digital: Penyusunan Profil Google Bisnis Serta Pemanfaatan Canva dan CapCut untuk UMKM NTB Mi'raj Fuadi; Yuhendra AP; Endang Purnama Dewi; Sella Antesty; Rahmat Sabani; Setyaning Pawestri; M. Azhar Mustafid; Rini Nofrida
Jurnal Pengabdian Magister Pendidikan IPA Vol 9 No 1 (2026): Januari - Maret 2026
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v9i1.14784

Abstract

This community service activity was implemented as part of the Field School program organized by the Ministry of Environment of the Republic of Indonesia on 21 May 2025 at Hotel Aruna Senggigi. The program targeted micro, small, and medium enterprises (MSMEs) affiliated with Social Forestry Business Groups (KUPS) across West Nusa Tenggara. The primary objective was to enhance the capacity and competencies of KUPS actors in utilizing digital marketing platforms, particularly Google Business Profile, Canva, and CapCut, as strategies to strengthen product marketing through digital channels. The program was implemented in three main stages: (1) classroom based sessions introducing the concepts of digital marketing, Google Business profiles, and the use of Canva and CapCut; (2) hands on practice in creating Google Business profiles by participants; and (3) interactive question and answer and sharing sessions. The results indicated a noticeable improvement in participants’ understanding and skills in utilizing digital platforms to promote KUPS products more widely and effectively. Participants were able to create and optimize Google Business profiles, design visual promotional content using Canva, and produce promotional video content using CapCut. Overall, the activity made a tangible contribution to improving digital literacy among KUPS MSME actors in West Nusa Tenggara while supporting environmentally based and sustainable economic empowerment programs. It is expected that similar initiatives can be conducted regularly with more intensive mentoring to ensure the sustained adoption of digital marketing practices among KUPS entrepreneurs.
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