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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia Pro Food Jurnal Teknologi & Industri Hasil Pertanian Jurnal Pengabdian Magister Pendidikan IPA AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Jurnal Teknologi Hasil Pertanian Current Research on Biosciences and Biotechnology Jurnal Pengabdian Perikanan Indonesia Jurnal SIAR ILMUWAN TANI Prosiding Konferensi Nasional PKM-CSR Jurnal Pengabdian Masyarakat : Pemberdayaan, Inovasi dan Perubahan Jurnal Pepadu Bakti Sekawan : Jurnal Pengabdian Masyarakat Journal of Food and Agricultural Product Jurnal Teknologi dan Mutu Pangan Alamtana Jurnal Wicara Desa
Baiq Rien Handayani, Baiq Rien
Fakultas Teknologi Pangan Dan Agroindustri, Universitas Mataram, Lombok
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PELATIHAN PENGERINGAN LIMBAH AMPAS TAHU UNTUK MENINGKATKAN NILAI EKONOMIS AMPAS TAHU Jurnal Pepadu; Tri Isti Rahayu; Mutia Devi Ariyana; Moegiratul Amaro; Baiq Rien Handayani; Sri Widyastuti
Jurnal Pepadu Vol. 4 No. 1 (2023): Jurnal Pepadu
Publisher : LPPM UNIVERSITAS MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/pepadu.v4i1.2265

Abstract

Kota Mataram merupakan salah satu kota di Nusa Tenggara Barat dengan unit usaha agroindustri berbasis kedelai terbanyak yaitu 948 unit usaha. Wilayah kekalik, khususnya kekalik timur merupakan salah satu sentra pengolahan kedelai. Tahu adalah salah satu produk unggulan yang dihasilkan dari usaha agorindustri ini. Dalam proses pembuatan tahu dihasilkan limbah padat berupa ampas tahu sekitar 1,12 kali bobot kedelai kering dengan volume 1,5 hingga 2 kali volume kering (Sadzali, 2010). Ampas tahu yang selama ini disebut sebagai limbah pengolahan tahu masih belum dimanfaatkan secara optimal dan cenderung malah menyebabkan permasalahan lingkungan seperti bau tidak sedap, akibat sifat ampas tahu yang mudah busuk. Beberapa permasalahan yang dihadapi mitra antara lain : (1) limbah ampas tahu, sisa hasil proses pengolahan tahu menjadi permasalahan lingkungan, karena cepat rusak dan menimbulkan aroma tidak sedap pada lingkungan (2) Pemanfaatan limbah ampas tahu masih sangat minim dan terbatas pada pakan ternak. (3) belum mengetahui metode pengolahan limbah ampas tahu agar lebih awet dan dapat disimpan lebih lama tampa menimbulkan pencemaran lingkungan. (4) kurangnya pemahaman pengusaha tahu akan kandungan gizi ampas tahu yang masih tinggi dan dapat dimanfaatkan menjadi berbagai jenis pangan olahan. Metode yang digunakan dalam kegiatan pengabdian ini adalah dengan memberikan pelatihan dan mensosialisasikan pengetahuan terkait dengan cara pengeringan serta pengemasan dan penyimpanan ampas tahu hingga dapat disimpan lebih lama, memiliki nilai ekonomis lebih tinggi dan dapat digunakan untuk membuat berbagai produk pangan. Kegiatan juga dilanjutkan dengan sesi tanya jawab dan praktik langsung pengeringan ampas tahu dengan metode sanghrai. Indikator capaian menunjukkan bahwa para peserta telah memahami cara pengeringan serta pengemasan dan penyimpanan ampas tahu sebelum diolah lebih lanjut menjadi berbagai produk.
Pelatihan Pengolahan Roti Dengan Bahan Tambahan Makanan Aman Untuk Menghasilkan Roti Lokal Bermutu Moegiratul Amaro; Sri Widyastuti; Nazaruddin Nazaruddin; Baiq Rien Handayani; Mutia Devi Ariyana
Bakti Sekawan : Jurnal Pengabdian Masyarakat Vol 2 No 1 (2022): Juni
Publisher : Puslitbang Sekawan Institute Nusa Tenggara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (337.996 KB) | DOI: 10.35746/bakwan.v2i1.213

Abstract

Penemuan berbagai bahan tambahan untuk memperoleh roti dengan proses pengolahan lebih cepat, volume lebih besar, tekstur lebih halus dan daya simpan lebih lama terus dikembangkan. Akan tetapi penambahan bahan tambahan makanan (BTM) sintetis membawa berbagai konsekuensi kesehatan, terlebih bila penggunaannya tidak sesuai aturan. Meningkatnya kesadaran akan perlunya makanan yang sehat dan aman sesuai dengan kebutuhan maka semakin berkembangnya pencarian BTM yang aman termasuk pada proses pembuatan roti. Tingkat pengetahuan, sikap dan perilaku pengerajin dalam proses pengolahan bahan pangan dapat dipengaruhi oleh tingkat pendidikan, sosial dan ekonomi. Dalam hal ini, sebagian besar para pembuat roti di Mataram memiliki latar belakang pendidikan hanya sampai pada tingkatan Sekolah Dasar atau Sekolah Menengah Pertama sehingga akan mengakibatkan terbatasnya pengetahuan yang mendasari tentang pembuatan roti yang aman dan bebas dari bahan tambahan kimiawi. Sebagai upaya preventif penggunaan bahan tambahan makanan kimia yang berbahaya dan tidak halal dalam proses produksi roti perlu dilakukan suatu usaha untuk memberikan pelatihan, sosialisasi dan memberikan pengetahuan terkait dengan proses pengolahan roti mulai dari persiapan dan penyediaan bahan baku, penggunaan bahan utama dan bahan tambahan, tahapan pengolahan dan pasca pengolahan (pengemasan dan penyimpanan). Kegiatan ini dilakukan melalui kegiatan pelatihan pembuatan roti yang benar sesuai dengan standar sanitasi dan cara pengolahan pangan yang baik (CPPB). Hasil dari kegiatan ini adalah peserta mendapat pemahaman mengenai bahaya bahan tambahan sintesis dan pentingnya menggunakan bahan tambahan alami seperti karaginan sebagai bread improver serta kegiatan pelatihan ini dapat meningkatkan wawasan dan keterampilan peserta mengenai prosedur pengolahan roti yang dapat diterapkan dalam proses produksi roti sehingga dihasilkan roti lokal yang aman dan bermutu.
PENGARUH KONSENTRASI MADU TRIGONA TERHADAP MUTU MIKROBIOLOGI, KIMIA DAN SENSORIS YOGHURT SARI UBI JALAR UNGU (Ipomoea batatas L.) Riyadhotul Qibtiyah; Baiq Rien Handayani; Mutia Devi Ariyana
Jurnal Teknologi Hasil Pertanian Vol 15, No 2 (2022): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v15i2.62886

Abstract

The objective of this study was to determine the effect of various concentrations of trigona honey on microbial, chemical and sensory quality of purple sweet potato juice yoghurt. The method used in this research was an experimental method with a single factor Completely Randomized Design (CRD), namely concentration of trigona honey 0%; 2.5%; 5%; 7.5%; 10%, and 12.5%. The parameters observed were the total lactic acid bacterial (LAB), total lactic acid, pH, antioxidant activity, viscosity, color, and sensory (aroma, taste, appearance and consistency). Observational data were analyzed by analysis of variance with a significance level of 5% using the Co-stat software. The real difference data was further analyzed using the Honestly Significant Difference (HSD) test for microbial, chemical, and sensory parameters. The result showed that the concentration of trigona honey had a significantly different effect on the total lactic acid bacterial (LAB), total lactic acid, pH, antioxidant activity, viscosity, and sensory properties of taste (hedonic), appearance (hedonic and scoring) and consistency (hedonic and scoring). The use of 5% trigona honey produced purple sweet potato juice yoghurt with the best quality the following characteristics: the total lactic acid bacterial (LAB) 9,89 ± 0,39 log CFU/mL, total lactic acid 1,28 ± 0,016 %, pH 3,48 ± 0,016, antioxidant activity 27,45 ± 1,45 %, viscosity 172 ± 0 cP, color 52,82 ± 2,58 and other acceptable sensory qualities.
Pelatihan Pembuatan Produk Permen Jelly Berbahan Dasar Pisang Di Desa Pakuan Made Gendis Putri Pertiwi; Ira Musfita Sari; Zainuri; Siska Cicilia; Qabul Dinanta Utama; Rini Nofrida; Moegiratul Amaro; Mutia Devi Ariyana; Setyaning Pawestri; Baiq Rien Handayani; Amuddin; Oki Saputra
Jurnal Pengabdian Magister Pendidikan IPA Vol 7 No 1 (2024): Januari - Maret
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v7i1.7121

Abstract

Pakuan Village is one of the villages in Narmada Sub-district, West Lombok Regency where banana production is very abundant but has not been maximally utilized by the vilagers. Generally, bananas are only sold fresh or banana chips and banana sale. Bananas have the potential to become raw materials for various food products. The limited knowledge of the villagers regarding banana processing technology causes a lack of innovation in producing processed banana products. The purpose of this service activity is to increase villagers knowledge related to banana processing technology to support the strengthening of the capacity of MSMEs in Pakuan Village. This activity involved around 12 MSMEs groups. Activities were carried out in 3 stages, namely preliminary studies, socialization and training, and evaluation. The approach method used was a participatory approach. Through this activity, the villagers succeeded in increasing the knowledge and skills needed in processing bananas into jelly candy and fostering community interest in innovating to develop other food products made from bananas. The diversification of banana products can be one way to improve the economy and welfare of the community.
Pengaruh lama pengeringan ampas tahu menggunakan oven dryer terhadap mutu tempe ampas tahu [The effect of drying time of tofu dregs using an oven dryer on the quality of its tempeh] Yarfaryh, Uswatun Hasanah; Handayani, Baiq Rien; Ariyana, Mutia Devi; Perdhana, Firman Fajar; Namira, Afrisha Sekar
Jurnal Teknologi & Industri Hasil Pertanian Vol 28, No 2 (2023): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v28i2.120-128

Abstract

Tofu dregs tempeh is tempeh made from by-products of tofu processing. Tofu dregs tempeh contains high water content to exceed the SNI standard. The objective of this research was to determine the effect and the best result of drying time using an oven dryer at 60oC on the quality of tofu dregs tempeh. The method used in this research was a Completely Randomized Design (CRD) with seven treatments drying times 0, 15, 30, 45, 60, 7, and 90 minutes at 60oC. Significant difference data were tested for parameters of chemical quality (water content and water activity), and microbial quality (total microbial, mold mass, and mycelium area).  A drying time of 60 minutes is recommended as the best treatment to produce tofu dregs tempeh with the following characteristic of 61.77% water content which has met the requirement of SNI No. 3144:2015; 0.82 water activity (Aw); 5.89 log CFU/g total microbial; 1.72% mold mass and; 30.66% mycelium area.
Kajian Mutu Limbah Ampas Tahu Segar dari Sentra Produksi Abian Tubuh Fatimatuzzahrah, Baiq Shofi; Handayani, Baiq Rien; Nazaruddin, Nazaruddin; Bachmida, Elya Antariksana
Pro Food Vol. 10 No. 2 (2024): 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.v10i2.409

Abstract

Tofu dreg, one of the by-products of tofu processing, still has high nutritional content to be used as a food source. Abian Tubuh Village as one of the tofu production centers in Mataram City has approximately 68 units of tofu producers with a considerable volume of tofu dreg. This research aimed to determine the chemical quality, microbial, and sensory by hedonic and scoring test of fresh tofu dreg from the Abian Tubuh production center was processed to make it suitable for use as a food ingredient. The research methods used were descriptive and experimental methods conducted in the laboratory using a one-factor completely randomized design. Data on chemical and organoleptic parameters were analyzed using ANOVA and further tested with Tukey’s HSD Test on the same significance level of 5%. Microbiological parameter data were analyzed with descriptive methods. The results showed that tofu producers in the Abian Tubuh production center produced tofu dregs with pH values, color, and texture significantly different from other samples. In contrast, Aw values, protein content, and aroma were not significantly different between samples. Ampas Tahu Bajang (ATB) produced tofu dregs with the best microbiological quality with total microbial growth of 3.1×105 CFU/g; total mold <1.0×102CFU/g; total coliform <3.0 APM/g and showed good organoleptic quality values both hedonic and scoring. All samples of tofu dregs from Abian Tubuh production centers do not contain harmful chemicals such as formalin and borax, so they are safe to use as food ingredients.
Introduksi Teknologi Pengemasan Vakum sebagai Upaya untuk Meningkatkan Masa Simpan Produk di Kawasan Wisata Kuliner Sate Kelurahan Rembiga Ariyana, Mutia Devi; Widyastuti, Sri; Amro, Moegiratul; Rahayu, Tri Isti; Perdhana, Firman Fajar; Handayani, Baiq Rien; Sinaga, Yesica Marcelina Romauli; Weriningsih, Wiharyani; Zuhdia, Lalu Diani; Wati, Husnul
Alamtana: Jurnal Pengabdian Masyarakat UNW Mataram Vol 5 No 3 (2024): Edisi Desember 2024
Publisher : LPPM UNIVERSITAS NAHDLATUL WATHAN MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51673/jaltn.v5i3.2328

Abstract

Kelurahan Rembiga merupakan kawasan wisata kuliner dengan aneka sate tradisional di Kota Mataram. Para pedagang sate di Kelurahan Rembiga mengemas produk secara konvensional sehingga tidak memiliki umur simpan yang panjang. Tujuan dari pengabdian masyarakat ini adalah memberikan pemahaman pentingnya pengemasan produk dan memperkenalkan teknologi pengemasan vakum pada produk sate. Pengabdian masyarakat dilaksanakan di Kelurahan Rembiga, Kota Mataram dengan peserta dari pemilik dan karyawan UMKM sate Rembiga. Kegiatan sosialisasi dan pelatihan terlaksana dengan peningkatan pemahaman yang signifikan mengenai teknologi pengemasan vakum pada produk sate dalam aspek definisi pengemasan vakum (64%), tujuan pengemasan vakum (44%), jenis produk kuliner yang sesuai dikemas dengan secara vakum (71%), prinsip pengemasan vakum (73%), langkah-langkah pengemasan vakum (73%), dan masa simpan produk kemasan vakum (64%). Keterampilan peserta dalam mengoperasikan portable vacuum sealer mengalami peningkatan 94,47%. Ketertarikan mitra untuk menerapkan metode pengemasan vakum pada produk sate juga meningkat hingga 73%.
PEMBERDAYAAN DAN PENGEMBANGAN UMKM (USAHA MIKRO KECIL DAN MENENGAH) DAN EKONOMI KREATIF PADA MASYARAKAT DESA PENGADANGAN MELALUI PENGOLAHAN PRODUK SALE PISANG Arliansya, Yudha Pratama; Adha, Fajrullah; Nabilah; Adani, Sabrina Arifah; Mutaqin, Muhammad Rofi Jainul; Ghany, Abdul; Andriyani, Anis Octa; Zulpiani, Ira; Ningtyas, Puji; Ilma, Sadina Aulia; Handayani, Baiq Rien
Jurnal Wicara Vol 2 No 2 (2024): Jurnal Wicara Desa
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/wicara.v2i2.4119

Abstract

Desa Pengadangan merupakan salah satu desa yang ada di Kecamatan Pringgasela, Kabupaten Lombok Timur, Provinsi Nusa Tenggara Barat. Desa dengan luas wilayah sekitar 84,53 km2 ini merupakan desa yang memiliki berbagai potensi baik dari sumber daya alam terutama dengan produksi pisang yang melimpah. Namun sayangnya, pengolahan usaha pisang tersebut tidak berjalan dengan lancar karena kurangnya kecakapan sumber daya manusia dalam memanajemen dan memasarkan produk dari usaha tersebut seperti perizinan, label kemasan serta standarisasi produk pemasaran). Kegiatan KKN membantu dalam pembentukan kelompok UMKM sebagai dasar terlaksananya produksi skala besar yang memiliki izin terkait distribusi produk serta dapat mewadahi masyarakat setempat melalui Pemasaran Kreatif dengan menggunakan sosial media sebagai media promosi. Tujuan dari pengabdian masyarakat ini ialah untuk memberdayakan dan mengembangkan hasil dari sumber daya alam khususnya pada sektor pertanian sebagai wujud ketahanan pangan di Desa Pengadangan. Selain itu dapat meningkatkan keterampilan SDM (Sumber Daya Manusia) dan memajukan UMKM (Usaha Mikro Kecil dan Menengah) yang ada di Desa Pengadangan. Adapun program yang akan dilaksanakan terdiri dari program kerja utama dimana program utama terdiri dari; sosialisasi dan pelatihan olahan sale pisang, pengemasan dan pelabelan olahan sale pisang, perizinan olahan sale pisang, promosi dan pemasaran olahan sale pisang, serta monitoring. Tolak ukur keberhasilan dari program ini adalah masyarakat dapat memahami cara pengolahan hasil pertanian sehingga memiliki nilai jual yang sudah didistribusikan lebih lanjut. Desa Pengadangan is one of the villages in Pringgasela District, East Lombok Regency, West Nusa Tenggara Province. This village, with an area of about 84.53 km2 is a village that has various good potentials from natural resources, especially with abundant banana production. But unfortunately, the processing of the banana business did not run smoothly due to the lack of human resource skills in managing and marketing products from the business such as licensing, packaging labels and marketing product standardization). KKN activities assist in the formation of MSME groups as the basis for large-scale production that has permits related to product distribution and can accommodate local communities through Creative Marketing by using social media as a promotional medium. The purpose of this community service was to empower and develop natural resources products, especially in the agricultural sector as a form of food security in Pengadangan Village. In addition, it can improve Human Resources (HR) skills and advance MSMEs (Micro, Small and Medium Enterprises) in Pengadangan Village. To be implemented consists of the main work program where the main program consists of: Socialization and training on processed of dried banana “sale”, packaging and labeling processed dried banana “sale”, licensing processed sale banana, promotion and marketing processed dried banana “sale”, and monitoring. The benchmark for the success of this program is that the community can understand how to process agricultural products so that they have a selling value that has been further distributed.
Kajian Mutu Kimia, Mikrobiologi dan Organoleptik Limbah Ampas Tahu Segar dari Sentra Produksi Kekalik, Kota Mataram Kencanadewi, Baiq Citra; Handayani, Baiq Rien; Nazaruddin, Nazaruddin; Bachmida, Elya Antariksana
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

Abstract

Okara, or tofu dregs, is a by-product of tofu production that still has fairly high nutritional value. This study aims to assess the chemical, microbiological, and organoleptic quality of fresh tofu pulp waste from the Kekalik production center in Mataram City. A stratified random sampling method was employed, with samples collected from six production locations: Kekalik Kijang, Kekalik Timur 1, Kekalik Timur 2, Kekalik Barat, Kekalik Gerisak 1, and Kekalik Gerisak 2. The results revealed significant differences in pH, protein content, and color perception among the okara samples from various locations (p<0.05). However, water activity value, texture perception, and aroma perception did not differ significantly. The okara samples exhibited high water activity, low pH, and low protein content and tested negative for formaldehyde or borax. Microbiologically, okara samples from Kekalik Gerisak 1 and Kekalik Gerisak 2 exhibited the least microbial contamination (5.9×10⁵ CFU/g and 6.6×10⁵ CFU/g, respectively), with minimal coliform presence (<3.0 MPN/g). Organoleptically, panelists tended to prefer brownish-white okara that were slightly mushy and flavorful. Overall, the okara from Kekalik Gerisak 1 was of the highest quality and demonstrated its potential as a safe and valuable food ingredient.
Pengaruh Variasi Lama Maserasi Pelarut Air Terhadap Aktivitas Antioksidan dan Antibakteri Propolis Lebah Madu Trigona sp. Amaliah, Fadhilah Rizqi; Handayani, Baiq Rien; amaro, moegiratul; Werdiningsih, Wiharyani
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.v11i1.527

Abstract

Propolis is a resinous product collected by honeybees from plant sources, used as a colony protectant and barrier against pathogenic microorganisms. Propolis is rich in bioactive components with potential antioxidant and antibacterial properties. This study aimed to evaluate the effect of varying maceration times using water as a solvent on the antioxidant and antibacterial activities of Trigona sp. honey bee propolis. The study used a completely randomized design with a single factor: maceration time (6, 12, 18, and 24 hours) and 5 replicates. Measured parameters included antioxidant activity, phytochemical screening, pH, and bacterial inhibition zone of Eschericia coli. Data were analyzed using ANOVA (Analysis of Variance), followed by the Honestly Significant Difference (HSD) test if significant differences were found (α=0.05). Descriptive analysis was used for phytochemical screening data. The results showed that maceration time had a significant effect on the antioxidant activity, pH, and inhibition zone of Trigona sp. propolis. Extracts with different maceration times resulted in liquid propolis that tested positive for alkaloids, flavonoids, phenolics, tannins, and saponins. The liquid propolis produced from 6-hour maceration had the highest antioxidant activity (88.82%), while 24-hour maceration produced the widest inhibition zone (2.95 mm).
Co-Authors Adani, Sabrina Arifah Adella Putrinita Adha, Fajrullah Afni, Nur' Ahmad Alamsyah Amaliah, Fadhilah Rizqi Amaro, Moegiratul Amro, Moegiratul Amuddin Andriyani, Anis Octa Ariyani, Mutia Devi Arliansya, Yudha Pratama Asri Hidayati Astri Iga Siska Bambang Dipo Kusumo Cahyawan Catur Edi Margana Cicilia, Siska Dipokusumo, Bambang Dody Handito, Dody Elya Antariksana Bachmida Fatimatuzzahrah, Baiq Shofi Firman Fajar Perdhana GHANY, ABDUL Hariani Hariani Ilma, Sadina Aulia Imam Budi Mulyawan Ira Musfita Sari Jannah, Mirriyadhil Jurnal Pepadu Kencanadewi, Baiq Citra Kertanegara - Kirtiyani, Ni Kadek Ayu Astiti Made Gendis Putri Pertiwi Mirriyadhil Jannah Moegiratol Amaro moegiratul amaro Moegiratul Amaro Moegiratul Amaro Moegiratul Amaro Mulyawan Mulyawan Mutaqin, Muhammad Rofi Jainul Mutia Devi Ariyana Mutia Devi Ariyana Mutia Devi Ariyana Mutia Devi Ariyana Mutia Devi Ariyana, Mutia Devi N. Nazaruddin Nabilah Namira, Afrisha Sekar Nazaruddin Nazaruddin . Nazaruddin Nazaruddin Nazaruddin Nazaruddin Nazaruddin Nazaruddin Nazaruddin Nazaruddin Nazaruddin Nazaruddin Ningsi Ningsi Ningtyas, Puji Novia Rahayu Novia Rizki Warismayati Nurul Wahida, Baiq Naila Oki Saputra Qabul Dinanta Utama Rastika, Ketut Deta Rini Nofrida Riyadhotul Qibtiyah Sagita, Dwi Setyaning Pawestri Shelviana Sampelan Siska Cicilia Sitta Fitri Rahmadhina Sri Widyastuti Sri Widyastuti Sri Widyastuti Sri Widyastuti Tri Isti Rahayu Tri Isti Rahayu Tri Isti Rahayu, Tri Isti Wati, Husnul Weriningsih, Wiharyani Wiharyani Werdiningsih Wiwik Pratiwi Yarfaryh, Uswatun Hasanah Yesica Marcelina Romauli Sinaga Zainuri Zuhdia, Lalu Diani Zulpiani, Ira